Chilled Magazine - Volume 13 Issue 1

CHILLED RAISE YOUR SPIRITS

ROB WEISS talks cinema, stogies, and sipping barrel-aged vodka

+ The flavor ISSUE Before there was

there , GIN was

GENEVER

Bartender’s

CBD COCKTAILS BEST

the original

IRISH SPIRIT

Poitín (pronounced ‘put-cheen’)

is as Irish as it gets. Distilled as early as the sixth century, it predates every spirit you’re likely to have ever tasted. @madmarchharepoitin

madmarchharepoitin.com

IMPORTED BY LEVECKE IMPORTS, 10810 INLAND AVENUE, MIRA LOMA, CA 91752

we’d add these medals to our trophy case But we turned that into a liquor cabinet Honest Vodka.

Honest Price.

@ w o d k aw o d k av o d k a W O D K AW O D K A . C O M

GOLD

GOLD

GOLD

FAIRPLEX

SPIRITS COMPETITION 2019

DOUBLE GOLD

GOLD

BEST VODK A

DOUBLE GOLD

CONTENTS

VOLUME 13 - ISSUE 1

74

Filtered Fervor | Water

The Spirit World’s Largest Asset

76

features

Clean Ingredients, Taste, Packaging

NEFT Vodka is Doing its Part

78

In Search of a Precious Water Source Broken Shed Vodka

80

82

84

Wódka Vodka

Vodka for the Mindful Millennial

With a Splash of Sexy

In the Well

86

Flavor for the People, by the People

Ole Smoky Tennessee Moonshine

94

Hot Spot Café Martinique Atlantis Paradise Island Resort and Casino Marina Village, Bahamas

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The Next Wave

Smooth and Seductive

88

90

The Rising Tide

East Bay Spice Company

Rye Whiskey

Recipes

CONTENTS

VOLUME 13 - ISSUE 1

departments

14

Editor’s Note

12 A Message from Lauren Pellecchia

Bottoms Up!

14 Cool Bottles - Cool Wine Labels 16 Anatomy of the Bottle - Yardhead Scotch

The Locals

20 Bartender Submission - Jenna Crawford, Woodpecker by David Burke, NYC 22 Bartender Submission - Chris Ware, Paramour, San Antonio, Texas 24 Ask a Bartender - How to Serve Wine Like a Pro 26 Portfolio Profile - Bogart Spirits 28 Competition - Regatta Craft Mixers Cocktail Contest 30 Rooftop Bar Profile - Sparrow, Fort Lauderdale 32 Chilled 100 Gin Cocktails - Bowling & Burch Gin

Special Section

39 Taste Peru - Bartenders Discover Peru’s Pisco “Trail” 46 Taste Peru - The Pisco Sour and Beyond

52

Advanced Mixology

50 Drink In History - The Rickey 52 Food Know How - Blood Orange 54 Crafting Cocktails - Cannabis Cocktails 58 Drink Well - Botanicals in Gin 62 In the Know - Before there was Gin, there was Genever 66 Brand Spotlight - Jameson Cold Brew

16

Mix It Up

18 Behind the Cold Brew Bar 36 Celebrity Sips - Celebrities for Clean Water 68 Shaking & Stirring - Launches 96 Last Call - Chillin’ with Garcelle Beauvais

54

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

CHILLED VOLUME 13 ISSUE 1 FEB/MAR 2020 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

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CHILLED MAGAZINE

VOLUME 13 - ISSUE 1 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro DIGITAL CONTENT MANAGER Amanda Gabriele EXECUTIVE EDITORS Vicki Cruz, Anita Smith, Mandy Striph SENIOR EDITOR Lesley Jacobs Solmonson MARKETING ASSISTANTS Max Charlton, 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 Joseph Luparello, Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Colleen Thompson, Richard Thomas CONTRIBUTORS Rob LeDonne, Lauren Pellecchia, Richard Fri, travelsquire.com PHOTOGRAPHY Cover photo by Moshe Brakha • Brakhax2 • www.brakhaX2.com 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 13 - Issue 1 ©2020 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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TOP SELLING GLUTEN-FREE SPIRIT 1

Source: (1) IRI, Total US Food & Drug 52wks ending 9/09/18, Top 25 Spirit Brands

EDITOR’S LETTER

VOLUME 13 - ISSUE 1

Photo by Nisa Ellen

GUEST EDITOR LAUREN PELLECCHIA

As a school kid, I remember the last Friday in April being a momentous occasion. That was the day the local soft-serve stand reopened.

My mom would pick us up early from school, and we’d debate in the car what we were going to order—chocolate or vanilla, cup or cone, maybe a Brownie Sundae or even a Banana Split. Every year my choice was the same, the Chocolate Mountain—chocolate ice cream layered with pudding and fudge and topped with whipped cream, of course. I savored every spoonful. Fifteen years later, chocolate is still my favorite flavor. When I taste it, I remember the excitement of that day.

Flavor can become a multisensory experience, when taking texture and aroma into consideration. A new memory is sometimes born even while the old ones are still coming back to life. This experience certainly applies to cocktails.

My favorite part of bartending is the challenge of creating a custom, “sip-able” experience, building something special for my guests, from the spirit of their choice to the garnish.

And flavor is an integral part of that. Will it be sweet or tart? Spicy or herbaceous? Creamy or bubbly? If I do my job well, I’m able to give them that genuinely multisensory experience that will keep the memory of that moment alive.

chia Lauren Pellec

Lauren, “Elvis,” is a self-taught mixologist and craft beer enthusiast from Cincinnati. She documents her adventures with cocktails, food, and travel on her blog ElvisSips.com. She has a background in theater and performance which she puts to use as the creative director and beverage manager of O’Neal’s Tavern. She’s been successful in her initial ventures in the competition world placing 1st in the Cardenal Mendoza Golden Week Competition and 2nd in the Van Gogh Vodka Art of the Cocktail Competition.

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BOTTOMS UP!

WINE LABELS

A GOOD LABEL DESIGN WILL NOT ONLY COMPEL DRINKERS TO COVET THE LIQUID INSIDE; IT WILL VISUALLY MANIFEST THE VINTNER’S JOURNEY FROM GRAPE TO GLASS, THUS TELLING THE STORY OF WHAT’S INSIDE. HERE ARE SOME INTRIGUING WINE LABELS THAT WE THINK FIT THE BILL.

LASSÈGUE SAINT-ÉMILION GRAND CRU BY CHÂTEAU LASSÈGUE

The label design for Lassègue Saint-Émilion Grand Cru is an ode to the sun—essential for a ripe harvest—and the sundial, the central emblem and logo of Château Lassègue.

The Jackson/Banke and Seillan families drew inspiration from physical aspects of the estate as well as their storied history together. “Most consumers are overwhelmed by choice,” says Château Lassègue Partner Monique Seillan.

“This type of label not only captures attention but is important for continued growth in the region.”

HARKEN BARREL FERMENTED CHARDONNAY

With an idea to restore the classic toasty note and buttery finished Chardonnay style of winemaking, Harken Chardonnay brings back that rich, oaky taste of Chardonnays gone by and honors the days when things were done right—especially the art of winemaking.

The Harken signature bike on the label is a blissful throwback reminding us of the simple joys of the good ole days, making memories with friends and family.

HIGH HEAVEN VINTNERS

Each illustration was hand-drawn and painted by the local Seattle-based artists, Aaron Bell, Derek Nobel, and Heidi Scheck, each of whom specialize in the tattoo genre, and worked to best capture the essence of the territory and wine itself. Each label represents the inimitable landscape of High Heaven Vintners’ vineyards and the native flora and fauna of the Columbia Valley as inspiration. The images showcase an often-undiscovered depth and integrity of the tattoo genre while connecting the natural environment with the artistry and hard work of Washington State’s winemakers, farmers, and artists.

THE PRISONER WINE COMPANY

Known for its super-luxury blends and provocative label designs, The Prisoner Wine Company Unshackled is a collection of three wines: Cabernet Sauvignon, Red Blend, and Rose. The portfolio is crafted using untraditional blending methods mastered by winemaker Chrissy Wittmann and her team. Each bottle is adorned with a metallic codex debossed with details that hold the key to the wine’s appellation, varietal, and vintage.

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Bring the heat with Red Jalapeño Puree, a bold savory combination of mature jalapeños brined and puréed with rice vinegar. Savor the sweetness of juicy yellow peaches, the distinctive warmth of ginger and a tart splash of citrus with our Peach Ginger blend.

FOR COMPLIMENTARY SAMPLES: PERFECTPUREE.COM/CHILLED

Fruit purees, specialties & blends

BOTTOMS UP!

ANATOMY OF THE BOTTLE

THE FULL PACKAGE EXAMINATION Bartenders know today’s drinkers want to explore new tastes and experiences while also respecting traditional methods of crafting spirits. Scotch whisky has become a popular choice for this reason, and with the revival of the Highball, the time-honored liquid has taken on a new image. Brands leading the way in versatility pique the interest of bartenders who help drive consumer awareness to the category.

A brand that’s come full circle holds one of the most respected names in whisky, John Crabbie, who distilled and matured the spirit in Edinburgh during the 19th century. After a 100-year absence, John Crabbie & Co. has brought single malt Scotch whisky production back, reviving a history of distilling whisky to the area.

Yardhead, eponymous with Crabbie’s original distillery, is the brand’s modern-day expression that is a non-aged single malt whisky made explicitly for mixing. With the versatility and innovative nature of Yardhead, the brand hopes to break stuffy Scotch stereotypes and provide a relaxed zone for younger consumers interested in exploring Scotch.

Elephant on Label: In addition to his whisky expertise, John Crabbie’s entrepreneurial spirit led him to travel in search of the highest-quality ingredients and products to import through the Port of Leith. His search led him to Sri Lanka, where he fell in love with elephants. Now, the brand proudly sponsors four beautiful Asian elephants in the Millennium Elephant Foundation.

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Cork Top: The cork-top closure is easy to open and re-open, made for a smooth mixing experience by both bartenders and at-home mixologists.

Red Label: Elegantly sealed bottle with a red label pays tribute to John Crabbie’s craftsmanship—his signature depicts his legacy as the heart of Yardhead.

Sleek Bottle Design: The clean, chic packaging highlights high quality, delicate, and mellow liquid aimed at new whisky entrants.

Label Design: Uncomplicated label is easily understood by new-tothe-category entrants and designed for approachability taking the complexity out of Scotch.

Mozart Irish Coffee

A Charming Espresso

Add some Mozart to your holiday!

Mozart Irish Coffee 1 oz Mozart Chocolate Cream Liqueur 1 1/2 oz Irish whiskey 4 oz coffee, hot

The Best Way to Enjoy Chocolate! mozart-spirits.com

@MozartChocolateLiqueur

MOZART DARK IS VEGAN AND GLUTEN FREE Imported by Niche W. & S. | A Marussia Beverages Company | Cedar Knolls, NJ | ourniche.com PLEASE DRINK RESPONSIBLY

lightly whipped heavy cream

A Charming Espresso 1 oz Mozart Dark Chocolate 1 1/2 oz Irish whiskey 2 oz espresso, hot lightly whipped heavy cream Lucky Charm garnish

MIX IT UP

BEHIND THE BAR

BEHIND THE

Boozy, Co ld Bre w BAR

FEW COLD CUT

This limited FEW bottling takes the brand’s classic bourbon and “cuts” it with cold brew coffee. Bottled at 46.5% ABV, FEW Cold Cut offers roasted coffee notes on the nose, followed by cinnamon and clove, then the familiar corn and oak influence of the bourbon. Thanks to the softness of the cold brew style, the coffee notes are smooth without the typical astringency of coffee.

CAFÉ AGAVE

Tequila and coffee both have their fan clubs, so Café Agave has brought together the two—in a can. The base of 100% Arabica Colombian cold brew coffee is blended with fermented agave to create this 12.5% ABV spiked cold brew. Equivalent to drinking half a cup of coffee and one cup of wine, Café Agave is a boozy, ready-to-drink coffee in a can.

MR. BLACK COLD BREW SINGLE ORIGIN COFFEE LIQUEUR

One of the first brands to launch a cold brew liqueur, Mr. Black, continues to expand its line with its first Single Origin expression. This bottling, the first in a continuing series, blends Colombian beans grown by Luis Aníbal Calderón, whose family has been growing coffee beans for 60 years, with Australian wheat vodka.

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Jenna Crawford

Woodpecker by David Burke New York, New York Photos by Jenna Murray, IGC Hospitality “I grew up in Charleston, South Carolina,” says bartender Jenna Crawford, “where eating and drinking are a part of the culture. The food and beverage industry is huge down there.” With the notion of hospitality around her, she became a server at 17, working her way up to bartending.

“Being behind the bar always felt most natural to me,” she notes. “I watched closely and paid attention to details. I always worked with seasoned bartenders when I was starting, and I was eager to learn everything.”

Currently, Jenna is behind the stick at Woodpecker

by David Burke. Despite being in the middle of New Your City’s bustle, the spot is warm and welcoming; it has gained many regulars who add to the relaxed vibe. For Jenna, a perk of working at Woodpecker is Burke thinks outside the box, and this inspires her to do the same. Recently, Jenna used the restaurant’s wood-burning oven to smoke orange syrup for a smoky twist on the traditional Old Fashioned.

When thinking about new drinks, she looks at cocktails with interesting ingredients. “It will inspire me to do my own twist on it,” says Jenna. “At work, we also come up with specialty cocktails of the day or week with limited in-house ingredients. That’s when I have to get super creative. I love the challenge of incorporating unique ingredients into cocktails.” For instance, her Jungle Bird forgoes the usual rum and replaces it with mezcal, spinning it in a decidedly smoky, south-of-the-border direction.

Challenges and unique ingredients aside, Jenna believes that a firm grasp of technique is essential.

She focuses mostly on “just making sure drinks are made the same way every time. Making sure you use the same measurements each time is so important when making cocktails. Consistency is everything.”

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SMOKED JUNGLE BIRD (SPIN-OFF CLASSIC JUNGLE BIRD) INGREDIENTS

1 ½ oz. mezcal ½ oz. Campari 1 ½ oz. pineapple juice 1 oz. simple syrup ½ oz. lime juice PREPARATION

Serve up with a smoked salt rim.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Chris Ware

Paramour, San Antonio, TX Photos courtesy of Paramour Chris Ware’s rise in the bartending world happened quickly, despite the fact that he wasn’t originally sure what he wanted to do for a career.

After being hired at a bar in San Antonio where he was lucky enough to be trained by Sasha Petraske, he was inspired to take the cocktail path. Six months after he was hired, he became head bartender. Four years later, he had his first bar.

Now at Paramour, right on the romantic Riverwalk, he holds court over 1,100 spirits, 100 wines, and 75 Champagnes. With one of the largest spirits collections in Texas, Paramour is a go-to spot for cocktails. At 8,000 square feet, 400 of which is an outside patio overlooking the city, the bar can comfortably hold over 300 people at a time. “Our vibe/aesthetic is a jaw dropping view to go with the drink selection,” says Ware proudly.

Petraske mentored Ware from 2010 until his passing in 2015 and one of his most important lessons was about ice. The Paramour uses the city’s only large ice purveyor to create ice for the highvolume space. For home bartenders, Ware offers this bit of advice: “Ice usage is key. Make sure you add ice last and do not water your cocktails down. Learn how to use a shaker properly. If any at home bartender asks me when I’m at the bar I give them this tip so they don’t ruin their measured drink.” One of his favorite techniques, in fact, involves shaking with a large block of ice to create a unique, airy feeling in the drink.

Despite the loss of his mentor Petraske, Ware is always developing his skills and expanding his program. Right now, he enjoys incorporating shrubs because of “the wonderful vinegary aspect” and also supervising the whiskeys blended in house. Currently, there are over 100 20-liter barrels aging in house.

With its drop dead views of the River Walk, its capacious interior/exterior, and its impressive selection of spirits, Paramour marries glitz with craft. At its heart, however, is Chris Ware who believes that a bar is only as good as its drinks.

“Nothing,” he says, “is as soothing as a properly made cocktail.”

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THE NATIONAL INGREDIENTS

½ oz. Johnny Walker Blue ½ oz. Licor 43 1 oz. Anjeo Tequila 1 dash Chocolate Bitters 1 dash Orange Bitters Orange twist PREPARATION

Combine ingredients and stir. Rim glass with orange twist.

Pour stirred cocktail over ice block.

Discover our full line at BOGARTSPIRITS.COM

THE LOCALS

ASK A BARTENDER

STEP-BY-STEP BARTENDER’S GUIDE TO IMPRESSIVELY

SERVING WINE

Zachary Gross

TIPS AND TRICKS OF THE TRADE

A certified Sommelier and Sake Scholar, Gross most recently received the coveted Best of Award of Excellence from the prestigious Wine Spectator for his wine list at Sen Sakana.

Most of the time, the only involvement bartenders have with wine is the occasional by-the-glass pour, or perhaps as a cocktail ingredient. What if behind the stick, you’re expected to open and serve wine? Knowing the proper way to do so will not only impress your guests, it’s a good skill to have.

Zachary Gross, Director of Wine and Beverage at Sen Sakana in New York City, provides a bartender’s guide here.

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HOW TO IMPRESSIVELY SERVE WINE First, present the wine, label forward, to your guest. Then, read the name, grape, and vintage out loud. With approval, place the bottle flat on the table and use a double-hinged corkscrew, also known as a waiter’s friend. It is a good idea to practice opening wine with wines-by-the-glass bottles to achieve a seamless presentation. Finally, with the label facing the guest, allow the host to taste the wine. If he or she agrees that the wine is acceptable, start with ladies first, pour around the table clockwise, ending with the host.

When pouring a bottle of wine, never empty the entire bottle on the first pour even if there are four guests (enough to drink one bottle).

Pour a little less than a full glass—3 1/2 ounces is suitable.

Never face the label away from the guest.

Never pour the wine until the host tastes it unless he or she has decided not to.

If your guest doesn’t like the wine, do not argue. Get them something else.

R

Signature Serve –1.5 oz. Drumshanbo Gunpowder Irish Gin –Top-off with chilled premium tonic water –Fresh Ruby Red Grapefruit

gunpowdergin.com ENJOY RESPONSIBLY.

PALMBAY.COM

©2019 Palm Bay International, Boca Raton, FL

THE LOCALS

PORTFOLIO PROFILE

EXCEPTIONALLY NEAT Bogart Spirits

By Mathew Powers

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Bogart Spirits, a brand created by the Humphrey Bogart Estate and ROKiT Drinks, does more than merely pay tribute to the iconic American actor Humphrey Bogart. The line of spirits has grown increasingly popular and received some of the industry’s highest honors and accolades.

“We take enormous pride in our spirits, which we make by hand at our own craft distillery in California,” explained Alison Kennedy, CEO of RokiT Drinks. “We honor Humphrey Bogart’s legacy by applying exacting standards to each of our four spirits. Quality is our number one concern.”

The attention to detail includes handpicking fresh ingredients and using exceptionally high-quality water flowing, undisturbed, from the Sierra Nevada Mountains.

Additionally, the high mineral content of the water provides the Bogart’s vodka and gin with a distinct flavor and creamy mouthfeel. Bogart’s distills the cornbased, gluten-free vodka seven times through activated carbon. “It is very clean and has a wonderful, crisp flavor,” explains Kennedy.

Bogart’s classic gin harkens back to Bogart’s era, and it neither has a medicinal taste nor relies on out of the ordinary infusions for its flavor.

The gin has “hints of macadamia nuts, cucumber, and citrus zests, which complement the juniper perfectly. Bogart’s Gin is so excellent that it can be enjoyed neat. And that’s a rare feat for a gin!”

Meanwhile, Bogart’s award-winning whiskey starts with a quality whiskey base that gets finished at the distillery by aging it in white oak American bourbon barrels.

And, speaking of bourbon.

Inspired by Bogie’s love for bourbon, the distillery decided to add bourbon to its portfolio in 2020. “Just about everywhere we go, Bogart fans ask us when we will bring them a Bogart’s Bourbon.

They spoke; we listened.” But, that also means the end of Bogart’s Rum. “We want to stay focused on four spirits,” says Kennedy.

No matter which one of the four spirits is chosen, its purity and quality make it suitable for drinking neat. “The flavor of our spirits does

not need to be hidden in heavilymixed cocktails. Instead, using Bogart’s will enhance the taste of the cocktail you’re making.“ Attention and care are given to the bottle designs, too. The bottles reflect the glitz and glamor of Hollywood during the Roaring ‘20s, the era during which Bogart grew to love cocktails at New York speakeasies (while skirting Prohibition). The bottle also includes Bogart’s engraved signature, along with some of Bogart quotes and facts from his biography. “We feel that each bottle is really a collector’s item!”

The brand’s success forced the distillery to expand twice, first in 2018 and again this year. The first expansion allowed the brand to double its production capacity.

Kennedy added, “We brought in several copper stills, a masher and a state-of-the-art bottling line from Italy.”

It’s a shame Bogie can’t still be with us to enjoy the success of the brand that bears his name. But, Kennedy says, “We think he’d be very proud of Bogart Spirits.”

CHILLEDMAGAZINE.COM

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THE LOCALS

COMPETITION

THE RESULTS ARE IN...

REGATTA CRAFT MIXERS COCKTAIL CONTEST

R

egatta Craft Mixers chose a select group of Chilled 100 bartenders to receive a “master” kit of its premium mixers consisting of Classic Bermuda Stone Ginger Beer, Royal Oak Ginger Ale, Dry Citrus Sparkling Tonic, Pacific Sea Salt Club Soda, and Regatta Light Ginger Beer.

as essential in crafting expertly made cocktails. The mixers are American-made, created in small batches using only the finest ingredients, and have no artificial preservatives.

Each bartender was challenged by Regatta to create an original cocktail recipe using at least one of the products in the kit that embodied both the brand and the bartender’s signature style. Recipes were judged on taste, creativity, appearance, and ease of execution.

The competition’s first place winner was Tracey Eden, who took home $1000, with her Ya Gotta Regatta recipe. In second place was the Lil Yachty Highball

by Rob McShea, who won $500, and a third place tie between Jon Mateer for his cocktail Schooner or Later and Valentino Longo with his Through the Light cocktail landed them each $250.

The Regatta Mixers brand considers taste and quality

Check out the winning recipes!

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LIL YACHTY HIGHBALL INGREDIENTS

1 oz. Olmeca los Altos Plata ½ oz. Razzamotti Rosado ½ oz. fresh lemon juice ½ oz. cinnamon bark syrup 3 dashes grapefruit bitters Regatta Pacific Sea Salt Club Soda

PREPARATION

Shake all ingredients, except club soda, with pebble ice.

Whip, strain over fresh ice.

Top with Regatta Pacific Sea Salt Club Soda. Garnish with banana leaf (sail), black sea salt, and grapefruit peel.

THROUGH THE LIGHT INGREDIENTS

1 oz. Bombay Sapphire 1 oz. Martini Ambrato ¼ oz. chamomile sour blend ¼ oz. rectified Regatta tonic* 1 ½ oz. Regatta soda water

YA GOTTA REGATTA PREPARATION

INGREDIENTS

2 oz. Empress 1908 Gin ¼ oz. Giffard Pamplemousse ½ oz. cinnamon syrup ¾ oz. lime juice 2 oz. Regatta Classic Bermuda Stone Ginger Beer (to top)

Shake with crush ice, pour into Collins glass. Top with Regatta Classic Bermuda Stone Ginger Beer. Garnish with a lime wheel.

SCHOONER OR LATER PREPARATION

Combine ingredients in a rocks glass; Garnish with olives. *Rectified Regatta Tonic: reduction of Regatta Tonic with bergamot and Calamansi in Regatta Soda Water.

INGREDIENTS

1 oz. Rittenhouse Rye ¾ oz. Amaro Nardini ¼ oz. Licor 43

1 oz. Cold Brew Coffee ¼ oz. Jack Rudy’s Tonic Syrup 3 oz. Regatta Pacific Sea Salt Club Soda

PREPARATION

Combine Rittenhouse Rye, Amaro Nardini, Licor 43, cold brew, and Jack Rudy’s Tonic Syrup in a shaker tin and shake over ice. In a double Old Fashioned glass with one large rock, pour Regatta Pacific Sea Salt Club Soda over the rock. Then, carefully layer the contents of the shaker tin over the large cube to create a layered effect.

CHILLEDMAGAZINE.COM

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THE LOCALS

ROOFTOP BAR PROFILE

5 Things About Sparrow THE DALMAR’S ROOFTOP BAR WITH JAKE WURZAK

Jake Wurzak, is president of Wurzak Hotel Group and the visionary behind The Dalmar, the newest hotel in the Tribute Portfolio of Marriott International.

The lifestyle hotel, along with its rooftop bar, Sparrow, brings guests a unique experience in the city’s rapidly growing cocktail culture. Located in the heart of downtown Fort Lauderdale, The Dalmar is inspired by a vibrant South Florida culture, with a distinctively 50s Californian vibe. “Fort Lauderdale’s old dining and drinking days of spring breakers and rum-runner dives have transitioned to a more urban experience, matching the community that has been building up in the area for the past decade,” explains Wurzak.

According to Wurzak, The Dalmar is next-generation ready. Here’s why.

THE SPARROW SPACE Sitting on the 25th floor of The Dalmar, making it Fort Lauderdale’s highest rooftop bar. The Sparrow draws inspiration from clean lines, natural materials, and the open spaces of 50s and 60s American modernism. The space transitions smoothly between interior and exterior identities, which is anchored by an indoor main bar and lounge and an outdoor bar with a mix of city and ocean views.

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CRAFT COCKTAIL SCENE Conceptualized by the team behind the well-known cocktail institution Death & Co, Sparrow offers an inventive cocktail program, incorporating fruits and herbs, resulting in a unique marriage of Mediterranean Aperitivo, tiki, and classic cocktails. The menu is divided into three parts: Cruise Control: easy drinking and tropical riffs on classic cocktails; Adventurous: layered profiles with more daring ingredients; and Group Format: cocktails meant for sharing.

SOPHISTICATED SIPPERS “The downtown Fort Lauderdale renaissance has been spurred on by an influx of growing industry, attracting young professionals who work and live in the area,” says Wurzak. “So there’s the need for local restaurants and bars to evolve into a more curated experience.

Downtown Fort Lauderdale has recently exploded with cosmopolitan cocktail lounges and sophisticated restaurants that you used to only see in Miami, New York, or LA.” LAVISH LUXURY HOTEL STYLES The Dalmar, is Fort Lauderdale’s first lifestyle hotel. It’s the next generation of boutique hotels with multiple dining venues, luxurious guest rooms, and modern-day essentials. It offers five distinctive food and beverage concepts: The Terrace Grill, Sparrow, Rose’s Coffee Bar, Lobby Bar, and Sip ‘n Dip. MEMORABLE EXPERIENCES “The Dalmar is all about doing what’s never been done before and creating an inspired destination for Fort Lauderdale,” explains Wurzak, “I truly believe we’ve done that with Sparrow bar, through incredible views, a retro, urban design that transports you back to a bygone era, and an out-of-this-world cocktail and culinary program.”

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.

THE LOCALS

CHILLED 100 GIN COCKTAILS

Three Chilled 100 bartenders were invited by Limestone Branch Distillery to create unique and intriguing cocktails with its new gin, Bowling & Burch. The latest expression, created by head distiller Steve Beam, is a new world gin born from a family history in both horticulture and distilling.

Our Chilled 100 bartenders killed it! Here are their inspirations and must mix cocktails.

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KYLE DARROW

BARMAN AT FIORELLA PASTA, AN INTIMATE PASTA BAR IN SOUTH PHILADELPHIA. “HONESTLY, I’M ALWAYS LOOKING TO TAKE DRINKS I’M BORED OF MAKING AND DO SOMETHING INTERESTING TO THEM. THERE’S A DIEHARD DIRTY MARTINI CONTINGENCY OUT THERE, AND THEY DON’T GET MUCH LOVE IN TERMS OF VARIETY. IT’S DIRTY OR EXTRA DIRTY, AND THAT’S ABOUT IT. AS A BARTENDER, IT MAKES ME FEEL BAD, SO IT WAS SOMETHING IN THE BACK OF MY MIND FOR A WHILE. WE JUST OPENED FIORELLA, A PASTA BAR IN SOUTH PHILLY, AND IT WAS THERE THE IDEA HIT ME, PASTA WATER. IT’S SALTY AND STARCHY, AND WE HAVE A TON OF IT.”

DIRTY PASTA WATER INGREDIENTS

2 oz. Bowling & Burch Gin ½ oz. tomato and olive vermouth* ¼ oz. pasta water PREPARATION

Combine all with ice and shake well.

Double strain into a glass and enjoy! *Tomato and Olive Vermouth: combine 2 oz. of chopped Roma tomato with 375 ml dry vermouth and allow to infuse overnight; strain out tomato then add 4 oz. olive oil to the vermouth and shake well. Allow to infuse again overnight then place in freezer. Once the olive oil is frozen solid, you should be able to pull the whole thing out in a disc; you can also allow it to thaw in a coffee filter and collect the liquid if needed.

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THE LOCALS

“THIS COCKTAIL IS SOMETHING SIMPLE AND EASY THAT LAYERS WELL WITH THE BOTANICALS IN THE GIN. INSPIRED

BY THE RETURN OF THE BEAM FAMILY TO INDEPENDENT DISTILLING AND AN EXPANSION INTO A NEW SPIRIT CATEGORY, THE FRESH GINGER LENDS A NICE KICK THAT WILL HELP ANYONE LOOKING FOR A SECOND WIND."

CHILLED 100 GIN COCKTAILS

JON KRAUS

BARTENDER AT EAST VILLAGE COCKTAIL BAR LOUIS 649.

KENTUCKY RALLY INGREDIENTS

2 oz. Bowling & Burch Gin ¾ oz. lemon juice .375 oz. ginger syrup* .375 oz. apricot liqueur Mint

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PREPARATION

Shaken and strained over a big rock. Garnished with ginger candy and fresh mint. *Ginger syrup: combine ginger juice and white sugar (4:3).

ROBERT MERCIER

CURRENTLY LEADS COCKTAIL DEVELOPMENT FOR THE MARTIN & VANEGAS AGENCY.

“THIS MARRIAGE OF TRADITIONAL METHODOLOGY WITH NEW AND UNIQUE TWISTS INFLUENCED HOW I APPROACHED THIS COCKTAIL, A BLEND OF CLASSIC TIKI FLAVORS BROUGHT TOGETHER IN AN ELEGANT UP COCKTAIL WITH A MODERN TWIST.” POTTINGER STATION INGREDIENTS

1 ½ oz. Bowling & Burch Gin ½ oz. Creme de Noyaux ½ oz. citric acid balanced passion fruit syrup ¾ oz. fresh lemon juice 3 drops saline PREPARATION

Combine all ingredients into tin, shake vigorously, and fine strain into a Nick & Nora.

Express lemon peel.

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MIX IT UP

CELEBRITY SIPS

SINCE WATER MAKES UP THE LARGEST INGREDIENT IN MOST SPIRITS, WE APPRECIATE CELEBRITIES WHO FIGHT TO MAKE SURE THAT WATER IS PLENTIFUL AND PURE FOR OUR PLANET. HERE ARE A FEW FAMOUS CLEAN-WATER-FOR-ALL ADVOCATES AND HOW THEY WHET THEIR WHISTLES.

MATT DAMON

Matt Damon is the co-founder of Water.org, which enables families in developing countries to build clean water and sanitation systems.

The actor famously joined Stella Artois to help raise awareness and to get people to drink beer for a good cause. “We knew that if millennials knew every dollar consumed on beer was helping others in the world, that would matter to them,” says Damon.

JAY-Z

Jay-Z is known to gesture a twohanded “W” to signal the World Water Day campaign launched by Drop4Drop; the rapper also won an award for his documentary Diary of Jay-Z: Water For Life. The fashionable powerhouse and his wife Beyoncé stick with his Armand de Brignac, Ace of Spades Champagne, which is made from grapes.

KRISTEN BELL

Kristen Bell narrated Water Changes Everything, an animated video about WASH issues (a United Nations Sustainable Development Goal), and helps to raise awareness with such campaigns as Neutrogena’s #WipeForWater, which encouraged people to clean their faces with wipes to conserve water. Kristen likes to save water by enjoying a little glass of white wine.

KENDALL JENNER

GISELE BÜNDCHEN

Supermodel Gisele Bündchen initiated the Clean Water Project and is on the board of directors of the nonprofit Rainforest Alliance.

Gisele is a red wine fan.

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Kendall Jenner posted about her charity work, “my wish this year is to help bring clean water to people who need it.” The model has already funded the construction of wells that provide clean drinking water to underdeveloped countries. Not a big drinker, the KUWTK star sips on a rosé for its low sugar content.

HARLESTONSCOTCH.COM

TAKE ALL COMERS In 1786, Scottish merchants absconded with two of European high society’s most treasured pleasures, golf and scotch, and brought them together at Harleston Green in Charleston, South Carolina for all to enjoy. Harleston Green blended scotch celebrates this unwavering power of conviviality, openness, and firm handshakes. We trust it will soon become the indispensable foundation for balanced cocktails, long nights, new games and spirited conversation among friends—and worlds—new and old.

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Bartenders Discover Peru’s Pisco “Trail”

R

by Francine Cohen

emember that big Eddie Cantor hit from 1925, “If You Knew Susie,” where he sings about his gal Susie, the real Susie he knows and loves, rather than the Susie that everyone thinks they know? No? Well, trust me on this; if spirits were women in songs, then Pisco would be Susie.

To those not well versed in this unadulterated grape-based liquor, Pisco has always

appeared to be just one thing—a monolithic spirit category. But, as a group of bartenders following Peru’s Pisco Trail throughout the country with stops at distilleries along the way that spanned most of the country’s five Pisco producing regions recently discovered, when you take the time to explore a little further you can find there’s a whole lot more to Peru’s heritage brandy that is the soul and essence of wine.

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As a distillate made from wine, Pisco is the oldest new thing you can put on your bar menu to entice guests and elicit creativity from your staff. Recognized as one of the oldest spirits in the Americas, Pisco has both a long history on its side, as well as a freshness to it that wins for versatile applications, neat and in cocktails. Diego Loret de Mola, founder of BarSol Pisco, “Pisco is more than just a distillate; it is a tradition, our culture, our legacy and an important ambassador of “everything Peru.”

Peru has, for years, ranked high on the lists of the world’s best restaurants, so making sure the visiting bartenders had an itinerary which included a wellrounded gastronomic exploration of Peru was essential to Max Rodriguez, Director of the Trade Commission of Peru in Miami. Their visit, which kicked off in Lima before hitting the Pisco Trail along the western coast of the country, included plenty of time wandering the markets abundant with varieties of produce like cherimoya and lucuma formerly unseen by these American eyes, followed by meals shared at roadside truck stops, lunches catered by Peruvian grandmothers, spreads laid out on the expansive hacienda patio to tables in the finest multi-starred restaurants and seats at world-class bars in Lima, ensured that his country’s guests got to enjoy Pisco in a variety of ways, just as he and his fellow Peruvians do daily. He explains, “It is in every house and every bar.

In the last few years, we have re-learned to appreciate Pisco, and it is the pairing for our food. There’s no way that you go somewhere, and they don’t have Pisco.

Because Pisco is more than something that goes with our food, it goes with our identity.”

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Doug Chippewa, senior beverage manager Wolfgang Puck Fine Dining, had his eyes opened as he comments, “I was surprised about how much people valued their heritage and history. There is such a sense of pride in being from Lima and Peru. The same thing went for Pisco. Everyone had their version of what the Pisco Sour and Pisco Punch should be. Their pride was about Pisco.”

That national pride makes perfect sense to Jessica Weinstein, director of bar concepts for Compass Rose in Washington, DC. She explains, “When understanding Pisco as a product, what we have to recognize is that, like Peru, almost every place in the world has a native spirit representative of the material readily available, history, and agricultural resources. Pisco is almost more special in a way because it is single distilled once to proof; so, it is even more directly from the land. It really can communicate the place from where it comes; I felt this strongly.”

The strong sense of place resonates with the raw ingredients from which it is made, grapes. As Silas Manlove, the owner and operator of Barmanlove Hospitality whom you can also find behind the bar many nights at Rhumba in Seattle says, “Pisco is all about the fruit.” He continues, “And that’s what’s missing from everyone’s understanding about Pisco; once you

MN Recognized as one of the oldest spirits in the Americas, Pisco has both a long history on its side, as well as a freshness to it that wins for versatile applications, neat and in cocktails.

understand that you understand that it’s a diverse spirit.

And then you can focus on how to get so many flavors out of three different styles (puro, acholado, mosto verde) and eight different grape varietals.”

Tiffanie Barriere, Atlanta’s own Drinking Coach, couldn’t agree more as she says, “I think Pisco has so much future and still so much education to be taught. People don’t know it’s made from just eight grapes, and they all taste different. They don’t know that there’s a mash bill and that Pisco is different at each distillery. To them here at home, it’s just Pisco.

And so, they’re just making Pisco cocktails; they’re not thinking about making Quebranta cocktails, or acholado cocktails. I think there should be three options of Pisco on the bar, a Quebranta, a Mosto Verde, and an Acholado. The Quebranta is more intense in flavor, and that could be compared to a dark spirit and also is a great sipper. The Mosto Verde I see in any gin cocktail. I also see it as a great champagne or brunchy cocktail. It’s my go-to. It’s floral and bright and can handle light citrus and effervescence.

Pisco and tonic is a favorite simple option for me.

And then you’ve got the acholado (aka blend); that’s for grownups. It’s so complex; it almost deserves a steak dinner. It has a lot of intensity, and you can mix with it and not lose the essence of the Pisco.”

Embracing that essence of the eight grapes utilized in Pisco production (Quebranta, Italia, Albilla, Negra Criolla, Torontel, Mollar, Moscatel, Uvina) and the norms and DO (Denomination of Origin) that guide the spirit from the vineyard to bottle was a key message for the bartenders who stayed overnight at Hacienda La Caravedo, home of the oldest continually operating distillery in the Americas. Caravedo Pisco’s chief operating officer, Tony Matchus, notes, “We were thrilled to host the bartenders at our hacienda and share our sustainable practices that marry ancient production methods and traditional falca distillation with modern techniques. We wanted them to understand that Pisco is a pure spirit that is single distilled to proof and involves no water, no color, no flavoring, no additives, nor any wood aging. Tasting our Piscos side by side—the puro (single varietal) Quebranta and puro Torontel—and then our acholado (blend of Quebranta, Italia, Torontel, and Albilla) and finally, our Mosto Verde (which is produced by halting fermentation early so that sugars are intensified) allowed them to see the breadth of the spirit, understand its origins, and imagine its application behind their own bars.” The upshot of the side by side tasting was an immediate recognition that it is imperative to explore the wide variety of Piscos available to determine the Pisco style, and grape, best suits a particular cocktail.

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To taste it, swirl it around your tongue once and drink it.

It should not be harsh. It should go down perfect, and you will have left in your mouth a round taste of grape.

MN But before considering its presence in a drink, Erick Figueroa, export manager for Vinas Queirolo wanted to make sure the bartenders had a full picture of Pisco’s origin. After taking them for a trip into the hills overlooking the brand’s vast vineyards, he felt confident that they will now fully understand Pisco, as he remarks, “Now the bartenders will know how Pisco is made when they offer a Pisco cocktail, and will know what they are offering to their customers.”

That in-depth Pisco education and appreciation resonates with Guillermo Ferreyros, the master distiller of Pisco 100 too. Ferreyros is committed to ensuring people learn how to evaluate Pisco the same way they would any other spirit. He advises, “To the eye—the color of the Pisco is translucent, but it is different from the color of any other clear spirit; It’s translucent, but it is very bright. After looking at the color, you should look at the legs, like wine. When you inhale, what you should get is the smell of clean fruit. To taste it, swirl it around your tongue once and drink it. It should not be harsh. It should go down perfect, and you will have left in your mouth a round taste of grape.”

Thinking about how that grape will sit in a drink recipe is one thing, but considering how and why it is so crucial to make a clean product is what Melanie Asher, Macchu Pisco’s founder, conveyed to the visiting

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— Guillermo Ferreyros, Pisco 100 master distiller

bartenders. This concept reflects the commitment that Asher makes to herself, her farmers, and her customers when she produces her Piscos from grapes that haven’t been sprayed with any pesticides. She says, “We look at these trips as a way to see if we can connect with bartenders and bar owners on shared values. If they care about Macchu Pisco’s environment progressiveness and about serving their clients a superior product, we want to support smart entrepreneurs by giving them the world’s highest quality. You can serve it with a straight face.”

Well before anything gets served, it must first be produced, and a deep dive into production was an integral part of the visit to Bodega San Isidro, where BarSol is made. Loret de Mola wanted to convey, “How important it is for us to harvest the grapes at the right time when the combination of the right sugar brix content and aromas and flavors are at its peak; how through the crush of the grapes we aim to concentrate those aromas and flavors during fermentation and how careful we need to be during that process.

Between Chippewa’s role at Wolfgang Puck and Wendy Hodges’ post behind the bars of the Venetian resort on the Las Vegas Strip, regulars and visitors are in for both delicious Pisco cocktails and an education.

Hodges notes, “What I enjoyed the most was learning

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about the different brands and styles and the way each produced Pisco. Whether it was by gravity or pressed and which grape varietals they chose. I am already the biggest Pisco lover in Las Vegas, but this increased and enhanced my knowledge of it and increased my love of it. It also got me more excited about sharing it.”

Ayleen Carrion, the group’s host, and brand educator when the bartenders visited Vinas de Oro in Tacna was pleased that differential messages resonated throughout the trip. She looks forward to a day when as she says, “Bartenders want to introduce and innovate with new cocktails based in Pisco.”

There’s no real reason that day in America can’t be here soon. It will just take a little education, according to Nikos Mantzaridis, head bartender of Nativo at the Conrad Hilton in Miami. Mantzaridis and his fellow Pisco Trail travelers stopped at award-winning bars

like Carnaval, where menus boast full pages of Pisco cocktails the way American bars feature whiskey drinks.

He predicts it will all change in due time and shares, “It is a new category for the States, and so it makes sense that Pisco’s presence on American menus suffers from a lack of education. But with education on all the different expressions and their unique characteristics and how they work in different cocktails, and some time, eventually, here, it’s going to be that every bar offers some whiskey cocktails, some rum cocktails, and some Pisco cocktails.”

Pisco is a drink that’s easy to share with the world.

Whether it’s a Peruvian classic like an eye-catching Pisco Sour that bartenders like Wendy see sell over and over again, a modern twist on an American cocktail classic (just swap Pisco into your Mule to make a Chilcano) or a fresh new cocktail creation it is important to take Chippewa’s advice to heart, “Pisco is not just Pisco.”

MN With education … and some time, eventually, here, it’s going to be that every bar offers some whiskey cocktails, some rum cocktails, and some Pisco cocktails.

— Nikos Mantzaridis, Nativo head bartender

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The Pisco Sour & Beyond A BARTENDER’S GUIDE

By Jason Frye

CHILCANO EL CAPITAN

PISCO & TONIC

A

t every bar in Peru, Pisco is on the menu, in drinks, raised high in toasts, and quaffed with gusto. For many visitors, it’s a first. Here, we take the mystery out of Pisco, undoubtedly the most popular spirit in Peru.

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WHAT IS PISCO? Pisco is brandy, and like all brandy, it’s made from distilled wine. But in Pisco’s case, the grape, the sugar content, and local laws governing production give the spirit its flavor and kick.

Since the late 16th century, Pisco has graced the glasses and tables of Peruvians, and though there’s little debate that Pisco is the first distilled spirit in the Americas, the exact origins of the drink are foggy.

Peruvians argue that their nation is the

Ceviche

birthplace of the spirit, but Chilenos argue the same. Differences in production styles and other pieces of evidence lean on the side of Peru, but regardless it’s a potent and popular spirit along the west coast of South America. And the method for making Pisco hasn’t changed much.

Grapes are squeezed and allowed to ferment. After a long fermentation, the now-alcoholic liquid goes into a pot-still for distillation. When it comes out of the still, it’s rested for at least three months in a neutral vessel (traditionally clay jars, but often stainless-steel casks; Chilean Pisco is aged in oak barrels, giving it a darker color and somewhat masking the flavor). There’s no second distillation to get higher proof alcohol, no addition of fruits or flavorings, no coloring agents, and certainly no water added to cut the alcohol content.

Peru’s grape growing regions, squeezed between the Pacific Ocean to the west and the Andes Mountains to the east, present an ideal climate for growing the flavorful, uber-sweet grapes needed for making powerful Pisco. Only eight grape varietals are allowed in Pisco production, and in Peru, Pisco comes in one of four categories: Puro—made from a single varietal, Aromatic or Non-Aromatic—the nose is more pronounced depending on the grape, Mosto Verde—which uses partiallyfermented grapes for a sweeter sip, Acholado—a blend of aromatic and nonaromatic grapes for a smooth, consistent flavor bottle-to-bottle.

BUYING PISCO Depending on the flavor profile, you may want non-aromatic grapes—Queberanta, Negra Criolla, Uvina, and Mollar or aromatic grapes—Moscatel, Italia, Albilla, Torontel.

The sweeter Mosto Verde or drier Puro, the single varietals, which are endlessly popular in Peru. As with all spirits, taste, taste, taste to find the one that treats your taste buds right.

PISCO PAIRING Pisco’s big alcoholic bite and clean finish make it pair well with Ceviche, a dish native to Peru. Ceviche is simple: fresh fish cut into small cubes and tossed in fresh-squeezed lime juice and a blend of red onions, chiles, and sweet corn. You may see other things added like sweet potato, white or yellow onion, avocado, even seaweed, but no matter what’s in your ceviche, a mouthful of neat Pisco helps cut through the acidity of the dish and makes for an elegant combination.

THE BEST PISCO COCKTAILS Of course, Pisco can be used as a base spirit for Peruvian spins on the Negroni, Tom Collins, and others, or head to Lima’s San Isidro District’s Carnaval Bar, where they shake, stir, mix, and pour some of the best cocktails in the city. Expertly made and served in everything from traditional to avant-garde barware, the Pisco cocktails there are good enough to convert you into a Pisco fan for life.

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Pisco Sour

The Pisco Sour is the king of Pisco cocktails. The secret ingredient in this drink is the lime. Tiny, ultra-tart, extra limey limes from Peru go perfectly with Pisco and make for a tangy, refreshing drink. Limes elsewhere, sell the drink short and, unfortunately, turn off many would-be Pisco fans.

INGREDIENTS 3 oz. Pisco 1 oz. fresh lime juice 1 oz. simple syrup 1 /2 egg white 2-3 dashes Angostura bitters PREPARATION Add Pisco, lime, simple, egg white, and ice to a shaker; shake vigorously for 30 seconds (until foamy). Strain into glass. Add 2-3 dashes Angostura bitters to the foamy top. Enjoy.

El Capitan

INGREDIENTS 2 oz. Pisco 1 oz. sweet vermouth 2-3 dashes Angostura bitters 3 Luxardo Maraschino cherries

PISCO SOUR

PREPARATION Combine the Pisco, vermouth, and bitters in a mixing glass. Add ice and stir 20-30 seconds.

Strain into a coupe and garnish with three cherries.

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Pisco & Tonic

The Pisco & Tonic is Peru’s answer to the Gin & Tonic.

It’s a drink that is Peru from start to finish. Not only is Pisco from Peru, but quinine, the flavoring agent in tonic, comes from the Cinchona tree, Peru’s national tree, so it’s a taste of this South American nation in a glass.

INGREDIENTS 2 oz. Pisco Tonic PREPARATION Pour Pisco into ice-filled glass, top with tonic.

Garnish with a twist or wedge of lime or grapefruit.

Chilcano

The Chilcano brings dry ginger ale into the equation, smoothing down some of the Pisco’s sharper edges without masking the flavor.

INGREDIENTS 1 1/2 oz. Pisco 1 /2 oz. fresh lime juice 2-3 dashes Angostura bitters Dry ginger ale PREPARATION Add ice to a tall glass.

Pour in Pisco, fresh lime juice; add bitters. Top with ginger ale. Garnish with crisp apple, lime rounds, or candied ginger.

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ADVANCED MIXOLOGY

DRINK IN HISTORY

The

Rickey

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SO SIMPLE TO MAKE AND EASY TO DRINK, IT’S A BIPARTISAN FAVORITE WITHOUT DEBATE.

T

By Lanee Lee

he Rickey—gin, seltzer, and lime juice on the rocks in a Highball glass—is the ideal politically-themed drink to keep you cool—no matter what shenanigans ensue. For starters, its birthplace is the nation’s capital, Washington D.C. Secondly, rumor has it, it was named after “Colonel Joe” Rickey who campaigned for presidential candidates, including Grover Cleveland, a two-term president in 1884 and 1892. On a hot, muggy day on the campaign trail, its even been said, that the Rickey was created for Joe Rickey by barkeep William Shoomaker at Shoomaker’s, a dive bar near the National Theatre that had been a watering hole for influencers on the Hill since the Mexican-American war.

However, Rickey was quoted in an Ohio newspaper in 1900 that he never had a proper Rickey, but prefers whiskey with soda and squeeze of lemon: This whiskey version is aptly named the Joe Rickey.

Then Prohibition hit, and the alcohol was dropped.

But still, a Rickey was one of the most popular drinks

at soda fountains across the nation. In fact, in 1915, The Dispenser’s Formulary or Soda Water Guide included an entire chapter of Rickey recipes, many with exotic homemade syrups. And today, it’s the granddaddy of many soda water forward drinks, from a Whiskey Highball to a Mint Julep.

So, why does the Rickey continue to be a crowdpleaser? It’s so darn easy to make and equally easy to drink. That’s probably why the legendary author F. Scott Fitzgerald loved them. In the Great Gatsby, Daisy’s husband, Tom, delivers when asked to “make us a cold drink.” Then this incredible literary moment happened: “Four Gin Rickeys that clicked full of ice.

Gatsby took up his drink. ‘They certainly look cool,’ he said with visible tension. We drank in long, greedy swallows.”

Plus, you can riff on the Rickey like nobody’s business.

Switch out the base spirit and it works every time, even with challenging spirits, like a peaty Scotch. With the rise of Scotch in cocktails, the Scotch Highball makes a regular appearance on craft cocktails throughout the globe.

“

This combination (whiskey, soda, lemon) became very popular at Shoomaker’s in Washington, where I did most of my drinking, and gradually the folks began asking for those drinks that Rickey drinks. About this time, the use of limes became fairly common, and one afternoon an experimenter tried the effect of lime juice instead of lemon juice in the drink, and from that time on, all Rickey’s were made from limes. I never drink the lime juice combination myself because I think the lemon acid is mellower and more beneficial.

”

Gin Rickey

INGREDIENTS

PREPARATION

2 oz. gin 1/2 oz. fresh lime juice Soda water (to top) Lime wheel (for garnish)

Fill a Highball glass with ice and add gin and lime juice.

Top with soda water.

Garnish with lime wheel.

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ADVANCED MIXOLOGY

Blood Orange Photo by Mia Wasilevich

In late winter, the citrus aisle takes on a new hue thanks to the arrival of blood oranges.

Despite their unappetizing name, these somewhat exotic fruits are bursting with juicy citrus flavor as well as plenty of healthy properties. The fruit takes its name from the intense, ruby red color of the flesh, which comes from the presence of anthocyanins.

FOOD KNOW HOW

Often less sharply tart than your standard orange, blood oranges marry sweetness with a tinge of bitter citrus and a hint of raspberry in some cases. Popular in Spain and Italy, countries with a long history of growing citrus, blood oranges can be used in place of other sweet citrus fruits like grapefruit and regular oranges to bring a slightly surprising twist on the typical citrus profile.

Cocktail chef Matthew Biancaniello, who you can find behind his “Eat Your Drink” bar pop-up on weekends in Los Angeles, is a fan of blood oranges for their versatility. He uses a full two ounces of blood orange juice in his simple but elegant Never Let Me Go cocktail. “The deep tart qualities of the blood orange,” says Biancaniello, ”make for a rich, juicy and citrus-forward riff on a Negroni.”

Never Let Me Go Courtesy of Matthew Biancaniello INGREDIENTS

2 oz. Cynar Liqueur 1 oz. C rème de Cassis liqueur 2 oz. b lood orange juice PREPARATION

In a cocktail shaker filled with ice, shake the orange juice, Cynar, and crème de cassis. Strain into rocks glass filled with ice. Garnish with dehydrated orange slice and sunflower petals (optional).

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Welcome to the Big Five. This club is a state of mind. It’s the spirit of old

Havana, where island relaxation meets the decadent excitement of the cabaret. Where mojitos, cuba libres and daiquiris are a way of life. And where you’ll find a reason to celebrate, no matter what the occassion.

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ADVANCED MIXOLOGY

CRAFTING COCKTAILS

Bartender Blake Poon

Cannabis Cocktails

By Joey Luparello

Bartenders have begun to embrace the cannabis industry by experimenting with hemp-infused spirits, using CBD oils in cocktails, and mixing THC dosed elixirs in their concoctions. The inclusion of cannabis in a bartender’s cocktail-creating arsenal is growing and evolving.

“We’ve just scratched the surface in the CBD-infused spirits and cocktail market,” says Ted Dumbauld, founder of SoNo 1420, an American Craft Distillery creating handcrafted hemp-infused spirits. “A small but rapidly growing segment of the market has begun experimenting with and learning

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ADVANCED MIXOLOGY

CRAFTING COCKTAILS

Hemped Sour INGREDIENTS

2 oz. SoNo 1420 Hemped RYE 1/2 oz. honey-ginger syrup ¾ oz. fresh-squeezed lemon juice ½ oz. pineapple juice PREPARATION

Add all contents to shaker; shake well with ice. Strain into coupe glass.

We have just scratched the surface in the CBD-infused spirits and cocktail market.

— TED DUMBAULD, SONO 1420 FOUNDER

to enjoy both the flavors and mood enrichments associated with coupling alcohol and CBD. As this trend continues, we expect to see significant growth in this category.”

What should bartenders know about mixing with cannabis?

In some areas of the country, Tetrahydrocannabinol (THC), the psychoactive substance found in cannabis, is illegal. Here’s where science works around that issue.

The second most prevalent active cannabis ingredient is a more “innocent” component, in the sense that you don’t get the same high effect as with THC. CBD, otherwise known as cannabidiol, is the absolute loophole for areas where cannabis-infused drinks wouldn’t normally fly.

While still being a derivative of hemp, a cousinly plant to cannabis, CBD is found to be much more ethical and safe with plenty of room to work with in terms of mixology demographics. On top of that, it has several positive

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bodily effects, including pain relief, reduction of anxiety, depression, and even alleviation of cancerrelated symptoms. Because of these health benefits, CBD sales in the U.S. are projected to hit as high as $22 billion by 2022, up from $262 million in 2016.

“Here’s this plant that has not been able to be cultivated in the United States for almost 80 years.

One of the products coming off of the plant are hemp seeds, which are not too dissimilar from grains that are used to make whiskey,” explains Dumbauld. “I thought I’d be able to use those hemp seeds to make very interesting, differenttasting whiskey. Hemp seeds are an oilseed, so compared to the standard grains, this oilseed has a much fuller mouthfeel.”

SoNo 1420’s bartender Blake Poon takes full advantage of the CBD trend, serving cocktails with CBD floaters and a CBD-infused Negroni to his customers.

Berry Mint Julep Created by SoNo 1420 bartender Blake Poon INGREDIENTS

2 oz. SoNo 1420 Hemped BBN 1 oz. Blackberry Puree 3/4 oz. fresh-squeezed lemon juice 1/2 oz. mint syrup* 4-5 mint leaves PREPARATION

Muddle mint leaves with syrup in shaker. Add remaining ingredients, shake and strain over fresh ice into a rocks glass. *Mint syrup: bring simple syrup (1:1) to a boil with a bunch of mint. Set aside to cool, remove mint.

Š 2019 123 Spirits, LLC. Photo Š Michael Elins

The Man Behind the Brands

123spirits.com EU Organic

ADVANCED MIXOLOGY

DRINK WELL

Plant-based Ingredients are Flourishing

Bluecoat American Dry Gin A premium blend of organic American sweet orange peels complementing the organic Mediterranean juniper berry notes gives this gin a citrusyforward finish.

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Flavors from the garden are trending this season, proven by top bartenders in the industry who are concocting drinks with everything from roses and other flowers, to exotic fruits and vegetables, to seeds and roots. Popular gins historically seek out these botanicals—here are gins that stand out with intriguing plant-based ingredients beyond juniper berries.

Puerto De Indias

Tanqueray No. Ten

Bowling & Burch Gin

NOLET’S Silver Gin

Brockmans Gin

The original strawberry gin, uniquely crafted with natural fruit, expertly blended with gin made with juniper berries, lemon peel, and lime.

Made using whole citrus fruits, including white grapefruit, lime, and orange. Also, a hint of chamomile flowers produces a full-bodied character, with citrus undertones, and a pleasant earthiness.

Unlike many juniper-forward gins, Bowling & Burch is floral-forward with notes of hibiscus and honeysuckle, as well as the citrus flavors from the bitter orange, lemon verbena, and lemongrass, which stand out.

NOLET’S Silver features real botanicals of rose, peach and raspberry resulting in a smooth balanced spirit with soft floral aromas, a fruitdriven palate and a classic dry finish.

Brockmans is a new style of gin with top notes of blueberries and blackberries to provide a refreshing unique taste.

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ADVANCED MIXOLOGY

Copper & Kings The History of Lovers Gin A unique noneutral spirit, non-chill filtered gin, using a double-distilled alembic fruit base as integral to the botanical palette and unique flavor of the intensely rose aromatic gin. According to founder Joe Heron, “we moved beyond the basics of botanical engineering to a space of impressionism.”

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Fifty Pounds Gin

Whitley Neill Gin

Distilled in small batches, the recipe includes botanicals from four different continents: Licorice Powder from Southern Italy, Savory from the South of France, Angelica Root from Western Europe, and Coriander Seeds from the Middle East. Also, most of its citrus comes lemon and bitter orange peels sourced from Spain.

The original expression consists of nine botanicals, with the citrusy pulp of the Baobab fruit from the tree of life in South Africa bringing earthy tones and making the gin very smooth with a final touch of aromatic cape gooseberries.

Whitley Neill has a range of exotic flavors in the rest of its expressions, like Rhubarb & Ginger (England), Blood Orange (Sicily), and Quince (Persia).

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Uncle Val’s Botanical Gin Inspired by the brand’s namesake Zio Valerio’s love of gardening, the botanicals were Uncle Val’s favorite cooking ingredients, including cucumber, lemon, sage, and lavender.

The brand’s Restorative Gin uses rose petals and its Peppered Gin, red and black peppers.

Gunpowder Irish Gin Slow distilled by hand with oriental botanicals and gunpowder tea. The Shed Distillery of PJ Rigney uses oriental traditions of distilling fruits, herbs, and botanicals fusing these ingredients with local Irish ones.

Monkey 47 Fresh, handpeeled lemons and grapefruits lend a smooth, oily texture to the gin, one of the reasons why the brand says, “our fans love to drink Monkey 47 neat!” Lavender sourced from Provence brings a trademark aroma while peppercorns round out the fruit and floral notes.

VACATIONS HAVE MORNINGS Natural Caffeine +

1 2 . 5 % A l c b y Vo l

@cafeagave | cafeagave.com

ADVANCED MIXOLOGY

IN THE KNOW

BEFORE THERE WAS GIN, THERE WAS

Genever

By Mathew Powers

T

he first mention of genever occurred in the Netherlands in 1606. A few years later, during the Thirty Years War (1618–1648), British soldiers grew fond of the spirit and even used it to toast to courage, or so legend has it.

The Brits brought genever culture back home with them. However, “We think genever became ginever, and then for the Brits, the easier-tosay gin,” explained Rutte Distillery master distiller, Myriam Hendrickx.

But the difference between gin and genever goes beyond mere terminology.

Both spirits involve the distillation of juniper berries and the use of botanicals, although, unlike gin, genever traditionally doesn’t include citrus botanicals. Also, whereas gin is based entirely on a neutral spirit, genever is comprised of a blend of neutral and malt spirit. “Malt spirit is pot stilled grain alcohol that was the basis of genever and gin centuries ago before one could make neutral spirit,” says Hendrickx.

“For genever, the Dutch kept using this old traditional method of distilling.”

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DI S C OV E R T H E F L AVOR S OF S OU T H A M E R IC A

SACRED SPIRIT

of the

IMPORTED BY LEVECKE IMPORTS, 10810 INLAND AVENUE, MIRA LOMA, CA 91752

ANDES

ADVANCED MIXOLOGY Additionally, Hendrickx adds, “Genever is a product with a protected designation of origin: today genever can only be produced in the Netherlands, Belgium and selected areas of Germany and France.”

For the Rutte brand, the recipe and reliance on handpicked ingredients remain the same today as in 1872 when Simon Rutte founded the distillery. “A lot of genevers contain one to three botanicals; Rutte Genever contains eight to twelve, amongst which unusual ones like walnuts and hazelnuts, celery, carob, cherries, and berries,” noted Hendrickx. “And the nuts that contribute to the characteristic flavor of the Old Simon Genever are, of course, roasted in the distillery, filling the air with a delicious aroma.”

Rutte Distillery master distiller, Myriam Hendrickx

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IN THE KNOW

Hendrickx prefers to drink Rutte products straight, but also admitted, “I am in awe of all of the internationally renowned bartenders making their own creations with our products.”

Zachary Faden (Mirabell, Washington D.C.) created the Embrasse de la Terre, a Martini variant with a genever base. “Faden wanted to respect the drink’s history, while also innovating.

Rutte Old Simon Genever fits the historical narrative of the drink, but also incorporates notes of nuts and celery.”

Meanwhile, “Il Maestro” Salvatore Calabrese has created the Mr. Simon with Old Simon Genever as a new interpretation of a cocktail recipe from 1824.

Indeed, genever cocktails are nothing new. During the 19th century, when cocktails first emerged, the prevalence of genever in the United States led to its use far more than gin. “Even when it says, “Dutch Gin,” in an ancient recipe, they mean genever,” Hendrickx explains.

For a customary way to enjoy genever, try a kopstoot: “One of the traditional ways to drink a genever is as a “chaser” with beer. Pour Rutte Old Simon Genever (or Rutte Old Tom Genever, if available) neat in a tulip glass with a beer on the side.”

In the end, genever, which lies somewhere between whiskey and gin, enjoys remarkable versatility.

Perhaps, that’s why it’s been around for more than 400 years.

Created by PaulRobinsonArt.com

LIFE IS A STORY. MAKE IT A GOOD ONE.

™

You never know what’s going to happen when you open a NEFT. Is it the rich, smooth award-winning taste? Or the way you can take its versatile, unbreakable barrel virtually anywhere as it keeps NEFT cold for hours? Whatever the reason that you grab one of The San Francisco World Spirits Competition’s favorite vodkas, you can count on it adding an unexpected chapter to the story you’ll tell tomorrow. Make it a good one.

98-Points The Tasting Panel Magazine

© 2020 NEFT Vodka USA, Inc. All rights reserved.

Imported by NEFT USA, Manhasset NY. 40% alc./vol. Sip responsibly. Distilled from rye.

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COLD SINCE JAMESON IRISH WHISKEY’S CONCEPTION IN THE 18TH CENTURY, THERE’S ALWAYS THAT SENSE OF ANTICIPATION FOR THE BRAND TO CREATE MORE INNOVATIVE AND UNIQUE EXPRESSIONS. THE MOMENT HAS COME. FOR A LIMITED TIME, THE WORLD’S BESTSELLING IRISH WHISKEY WILL COALESCE WITH EVERYONE’S GOTO MORNING BEVERAGE, COFFEE, TO CREATE JAMESON COLD BREW.

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BREW

By Joseph Luparello

Coffee is currently among the top ten cocktail ingredient trends, and cold brew is growing just as rapidly. With that considered and the fact that whiskey and coffee complement each other wonderfully, it was about time for a modern twist on the dynamic duo. Who better than Jameson to seize the task? Brand director Matt Foley reflected on the inspiration behind releasing the new bold flavor. “The spirits category is constantly evolving, with consumers seeking new flavors and taste experiences.

Combining Jameson’s focus on innovation with the global appetite for coffee, we developed a new product to satisfy this buzzing demand.

Jameson Cold Brew is the same triple distilled, smooth Irish Whiskey that Jameson fans love with the richness of natural cold brew coffee flavor. A new celebration of the timeless Irish Whiskey and coffee pairing.”

The high caliber triple distilled whiskey that is Jameson doesn’t acquire its smoothness and balance with ease. It takes a carefully crafted process that was chipped away for over 200 years to reach its point of absolute perfection.

Founder John Jameson built his name on it and head distiller Brian Nation maintains the legacy to this day.

Cold brew’s taste played a substantial role in securing its spot as Jameson’s next step. Taste has always been at the heart of every sip that the brand produces, and it has no intention to change that while merging into the coffee genre.

Its new addition is flavored with 100% Arabica

beans from Brazil and Colombia, providing a rich coffee aroma and smooth finish. Notes of toasted oak and dark chocolate are detectable in every sip.

“Jameson Cold Brew can be enjoyed while chilled, on the rocks, mixed with cola or in a cocktail,” explains Foley. “My personal favorite is on the rocks.”

So, if you’re a coffee enthusiast that wouldn’t mind the extra kick, we suggest keeping your eyes peeled for 30% ABV Jameson Cold Brew hitting shelves this season.

Try a fun and creative cocktail using Jameson Cold Brew

COLD BREW-TINI INGREDIENTS

2 parts Jameson Cold Brew 1 part Cold Brew coffee ½ parts simple syrup

PREPARATION

Combine, shake with ice, and strain into a Martini glass.

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SHAKING AND STIRRING

8-BALL CHOCOLATE WHISKEY As the first of its kind, 8-Ball Chocolate Whiskey sources allnatural ingredients from Madagascar, Indonesia, and Mexico combining them with premium-aged bourbon.

Notes of oak, maple, and vanilla marry with the richness of chocolate to create a spirit that is both complex and smooth. Delicious on its own, the chocolate-infused whiskey adds new levels to traditional whiskey cocktails.

CHOCOLATE MANHATTAN INGREDIENTS

2 oz. 8-Ball Premium Chocolate Whiskey 1 oz. Cherry Heering Liqueur 1 oz. dry vermouth 1 orange twist 1 cherry PREPARATION

Add all ingredients to an ice-filled cocktail shaker; stir well. Strain into chilled rocks glass. Run the orange twist along the rim of the glass.

Garnish with cherry and serve.

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LAUNCHES

GRAND BRULOT VSOP COGNAC CAFÉ A blend of Ugni Blanc and Colombard grapes produce this elegant, 80 proof VSOP Cognac, which is aged four to five years. Then, 100% Robusta Ecuadorian coffee bean essence is blended with brandy and allowed to mellow for a few months, then combined with the VSOP Cognac. The final bottling offers the equivalent of one shot of espresso per serving and pays tribute to the 18th century French tradition of spiking their coffee with brandy to create a digestif.

GRAND BRULOT ESPRESSO MARTINI INGREDIENTS

2 oz. Grand Brulot ½ oz. Espresso 1.2 oz. orange liqueur (Cognac or rum based preferred) 3 dashes orange bitters PREPARATION

In a shaker filled with ice, combine all ingredients. Shake and strain into a chilled Martini glass. Garnish with a few cracked espresso beans and an orange twist.

BEN MILAM & GREENE TRIPLE CASK STRAIGHT BOURBON WHISKEY Milam & Greene’s mash bill blends 70% Texas corn, 22% Pacific Northwest malted rye, and 8% Wyoming barley with a proprietary yeast recipe from Kentucky and Texas. Each bottle combines three hand-selected straight bourbon whiskies, including a yearold premium Texas bourbon, a three to four year-old Tennessee whiskey, and 10- to 11-year-old Tennessee whiskey.

Respectively, these whiskeys bring spice, vanilla, fruit, and tannins.

TEXAS MANHATTAN INGREDIENTS

2 oz. Milam & Greene Triple Cask Bourbon ½ oz. Luxardo Liqueur ½ oz. sweet vermouth 2 dashes Angostura bitters 1 dash peach bitters PREPARATION

Stir with ice. Strain onto fresh ice in an Old Fashioned glass. Garnish with a lemon twist.

RUMCHATA LIMÓN Eager to bring a bright freshness to its rich, creamy, rum-based liqueur, RumChata introduces its new iteration, Limón. While cream liqueur traditionally finds a home during the colder months, RumChata Limón taps into the ice cream realm, where creamy, cold, and sweet work together perfectly.

Still offering the familiar, sweet, vanilla base, this new bottling reinvents cream liqueur, producing a light, zesty quaff that shines over ice.

SAGAMORE SPIRIT CALVADOS FINISH The latest Maryland-style rye whiskey from multi-award-winning distiller Sagamore Spirit offers hints of fruit and spice from French apple brandy casks. Straight rye whiskeys consistent with the distillery's two distinct mash bills are finished in Calvados barrels for over 11 months. The process imbues silky-soft notes of baked apples, cinnamon, and honey from the storied French apple brandy casks.

NEAT OR ON THE ROCKS

NEAT OR ON THE ROCKS

INGREDIENTS

INGREDIENTS

2 oz. RumChata Limón Large ice cube (optional)

2 oz. Sagamore Spirit Calvados Finish Rye Whiskey Large ice cube (optional)

2 oz. Dewar’s Ilegal Smooth 1 oz. pink grapefruit juice 2 ⁄3 oz. fresh lemon juice ¼ oz. honey water 4 oz. soda water

PREPARATION

PREPARATION

PREPARATION

Combine ingredients in a rocks glass.

Combine ingredients in a rocks glass.

DEWAR’S ILEGAL SMOOTH Dewar’s continues to push the boundaries with the whisky category by creating the world’s first Scotch whisky blended with mezcal. Ilegal Smooth is a premium 8-year-old Scotch, double-aged and finished in Ilegal Mezcal casks producing a pleasantly unexpected sweet and smooth taste with a bit of a smoky finish.

TOASTED CITRUS HIGHBALL INGREDIENTS

Combine ingredients over ice in a Highball glass. Garnish with pink grapefruit wedge.

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BAR CONVENT B R O O K LY N

The International Bar & Beverage Trade Show June 9 & 10, 2020 Brooklyn Expo Center

SAVE 25% OFF YOUR TICKET ENTER CODE “CHILLED” AT CHECKOUT BARCONVENTBROOKLYN.COM (discount available from the regular rate starting April 1, 2020)

At Chilled, we believe some of the most satisfying moments in life happen while sitting at the bar—one of a kind experiences coupled with memorable flavors and tastes. In certain instances, one moment or experience might even become a special memory that lasts forever.

In this issue, we’re studying all things flavorful as flavor has the power to entice our senses. We zero in on vodka first, showcasing today’s popular brands. We explore unique flavor profiles, water filtration with an eye toward sustainable practices and specific distillation processes.

We then consider the ingredients that give vodka (once thought to be a tasteless spirit) its taste.

Next up is gin and the many nuanced botanicals that bring exotic flavors to the table. We take a special look at innovation with brands that have become experts at sourcing new and unusual ingredients.

Finally, Pisco returns for a complete exposé. Our special section on the tastes of Peru is a perfect finale to the exploration of flavor.

In line with complementing flavors, cover star Rob Weiss knows how to make it into an everlasting moment by combining barrel-aged vodka flavors with the sweet smell of a cigar.

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CIGAR AFICIONADO ROB WEISS PREFERS BARREL-AGED VODKA PAIRINGS

take two

By Mathew Powers Photos by Brakhax2 Produced by MindMedium

Odd pairings sometimes work incredibly well together. For director, screenwriter, and producer Rob Weiss, a grape-based vodka that works well with a cigar is a double act.

“Working with Guillotine Heritage, the brand’s signature barrel-aged expression, has given me a different outlook on drinking vodka, a new sense of its versatility and craft,” says Weiss, who’s best known for his work on the hit series’ Entourage, Ballers, and How to Make it in America.

The rich amber-colored vodka consistently makes drinkers do a double-take. “It’s edgy and sophisticated at the same time,” says Weiss. “It’s barrel-aged vodka that can be sipped and enjoyed neat like whiskey.”

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Weiss prefers to drink Guillotine neat, especially when he pairs it with a fine cigar—notably his cigar brand: BG Meyer.

“BG Meyer cigars are a collaboration I did for several years with Camacho Cigars and Davidoff of Geneva,” says Weiss. The first cigar, Standard Issue, involved a blend of five different tobaccos sourced mainly from Honduras. He adds, “We are currently planning to re-launch a capsule collection this year.”

In Weiss’s view, most spirits and cigar pairings other than whiskey, rum, and craft beer prove unsatisfying. Nonetheless, “because Guillotine Heritage is an aged vodka, it works well.”

SEEING DOUBLE Rob Weiss for the edgy yet sophisticated sides of Guillotine Heritage vodka.

Touting itself as “A Cut Above Le Reste,” Guillotine Vodka uses champagne grapes instead of grain as a base. It starts with premium grape marcs made from the finest Pinot Noir, Pinot Meunier, and Chardonnay grapes chosen from vineyards in the AÿChampagne wine region. The grape marcs are fermented slowly in a century-old distillery, and for Guillotine Heritage, the spirit is further aged in Cognac and Armagnac barrels made from Limousin oak, providing it with a warmth reminiscent of elegant French spirits.

“It’s smooth, warm, and smoky, like drinking whiskey with a twist,” says Weiss. “It is evolving the vodka industry to the next level.”

Weiss may be busy with cigars and vodka, but that doesn’t mean he’s quit his day job, one for which he has enjoyed much success. “Any

project that manages to make it to a series and has an appreciation from its audience is worth being proud of, and I am very grateful.”

He’s currently writing a new comedy pilot for HBO with Stephen Levinson, someone he’s worked with closely on several projects, as well as developing his Iceberg Slim project based on Robert “Iceberg Slim” Beck’s urban autobiography “Pimp: The Story of My Life.”

Furthermore, “In my attempt to be a little more vertical, I’m also getting ready to launch a podcast: Smoke & Mirrors,” says Weiss. “We are aiming to have very honest unfiltered conversations with guests who have an experience worth sharing.”

Maybe they can sit around and share some vodka and a cigar, too.

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the spirit world’s largest liquid asset

Filtered Fervor

W

Water sustainability has increasingly become an issue of global concern. Indeed, the world of spirits would not exist without pristine water sources, and access to clean water is critical as the industry continues its unprecedented global growth.

Kentucky is proud of its limestone-filtered water and the key role it plays in bourbon making, as are Scotch and Irish whiskey producers who draw water from clear running streams. Sake breweries also rely heavily on water throughout the process since sake is approximately 80% water.

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By Michael Tulipan

For the vodka industry, however, water is even more critical since purity and smooth mouthfeel are desired traits. Since most vodka is 40% alcohol and 60% water, the quality of a water source is at the core of any brand’s product. And unlike whiskey production, there is nowhere to hide inferior water in the vodka making process.

But what’s in the water? In many places, hard water prevails, and either needs to be filtered or subjected to reverse osmosis. Then there is runoff from agriculture and heavy industry, which

can render freshwater unusable in spirits production. Lastly, you have unpredictable weather patterns that have resulted in everything from superstorms with torrential downpours to the shrinking of glaciers from Alaska to the Alps.

Different brands approach water in different ways. Neft Vodka uses oxygen-rich soft water from the Austrian Alps that is naturally low in dissolved salts and ions. “A general rule is that soft water makes for superior vodka,” says Dan Kleeberg, president of NEFT Vodka USA.

eleven-stage purification process yields pure, soft, and neutral water elevating its Polska rye, imparting a distinct taste and character. The neutrality of the water is vital in crafting this journey where vodka is created.

Also crafted in Poland, the water used in the production of Wódka Vodka enhances the taste of the locally grown Dankowskie rye. The brand sources water locally from a spring found on a Kalisz estate. According to marketing director Daniel Undhammar, “Wódka delivers a well-balanced, clean, natural flavor.”

Nature, in its rawest form, can create something intricate and rich through a process handed down over the centuries.

Others, like Reyka from Iceland, are privileged to have access to pure water just by turning on the tap. Reyka is not alone either as Martin Miller’s Gin is shipped to Iceland, to be blended and diluted with the local water.

Based in Florida, Monkey in Paradise is a long way from picturesque mountains and glacial water. The company chooses to control its process at every step, including making its water to ensure total purity. Director of brand development Lana Vegosen says, “We utilize a reverse osmosis process that requires at least ten gallons of water to yield one gallon of ‘paradise pure’ water used to cut the product.”

For a brand like Belvedere vodka, water is an essential element. Its production, like that of French and Italian wines, is regulated by Poland, one of the world’s strictest in standards for making spirits. It dictates that nothing can be added to the creation of vodka. The water used in the production of Belvedere comes from the brand’s own natural wells, and its

LeSin Vodka from the French region of Charente hails its access to spring water that’s been naturally filtered through limestone.

Founder Charles Vaughn says, “Without getting too technical—the Gensac spring water is so refreshingly smooth, soft, sweet, and pure that when coupled with deluxe winter wheat in our slow tempered distillation process, the result is nothing short of pure amazing.”

As vodka production moves from a focus on large brands making neutral spirits ideal for mixing, to more artisanal producers focusing on flavor and terroir scattered in sometimes unlikely places around the globe, the need for stable water supplies will be the key to continued growth. Thankfully for the environment, this means an industry that increasingly values stewardship of natural resources.

That’s a win-win for both the planet and a sustainable future.

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clean {

ingredients, taste, packaging

HOW NEFT ULTRA-PREMIUM VODKA IS DOING ITS PART

S

Since acquiring NEFT Vodka USA, Inc., at the end of 2018, NEFT CEO Jeff Mahony has continued to heighten the Company’s focus on creating a cleaner, healthier and more refined option for vodka drinkers.

It appears this approach is working for consumers as NEFT has been growing exponentially since Mahony took over.

At the same time, he’s keeping a close eye on the Company’s environmental footprint. “We make every attempt to be planet-friendly without compromising

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By Michael Tulipan

the uniquely smooth and balanced flavor profile of NEFT,” says Mahony. “We distill and package in Austria, a world leader in agri-environmental programs. This location was selected not only for its famously pure Alps spring water and proximity to our four non-GMO rye grains, but also for its commitment to organic and sustainable production methods.”

Significantly, NEFT’s distillery is powered by low-carbon natural gas and is moving towards 100% renewables.

with carbon-layer filtering. The outcome, says Dan Kleeberg, president of NEFT, is a “superior vodka with a refined flavor profile and texture with a natural, slightly sweet finish.”

Sustainability is a key tenet of brand, from the sourcing of grain to its protected water supply to the unique packaging reminiscent of an oil drum. Surprisingly the story of NEFT Vodka and the oil industry are intertwined. As the story goes, the brand’s founder was a major player in the oil industry who wanted to change the perception of vodka and elevate it to a higher class. His quest for the finest process and purest ingredients led him to straight to the Austrian Alps.

So how else would vodka created by an oilman be presented than in a vintage oil drum? Named for the Russian word for oil, NEFT’s one-of-akind recyclable barrel remains cold hours after refrigeration and has the added benefit of being unbreakable, which is undoubtedly good news for bartenders reaching for bottles all night long. Just as good for consumers, the barrel is heat resistant, so your chilled vodka will stay cold longer outdoors in any season and can be taken virtually anywhere. The small barrel is made of tin, a much more planet-friendly material than glass, which is heavier and therefore possesses a larger carbon footprint when transported. Tin is also easier to recycle while glass continues to prove problematic due to issues of mixing together various colored glass, which can lead to it being diverted back into the general waste stream.

NEFT’s ancient rye grains are farmed in Lower Saxony where each silo on every farm is rigorously inspected for molds to prevent degradation.

And unlike factory spirits, each of the grains are proportionally adjusted to the mill to match its phase in the growing season, much like a vintage wine. The distillery, award winning and family owned Destillerie Freihof in western Austria, employs a triple copper-pot distillation process

Water is crucial for both the flavor and texture of any vodka given that it is used at two stages in the process: first as an additive to the wort, and then to dilute the alcohol that comes from the still. NEFT’s water is sourced near the Swiss border where gravity filters spring water for fifty years, bringing it through slate and granite far beneath the Rhaetian Alps. “The oxygen-rich water is naturally low in dissolved salts and ions, making it soft water, which is critical for any ultrapremium vodka,” Kleeberg explains. “A general rule in vodka is that soft water makes for superior vodka.” As a result, no demineralization is needed at the well, enabling the final product to maintain the character of the mountain in the water. The four distinct grains together with the unparalleled clean water and distillation process creates a uniquely rich, smooth taste without any additives, sugars or flavorings. Further, unlike many of the vodka’s available today, flavor is retained by rejecting rigorous over-filtering. NEFT requires only three total distillations, indicating purity of ingredients. “Vodka connoisseurs understand that a truly premium vodka should only need a few distillations in order to strike just the right balance between being vodka and being vodka with character,” Kleeberg added.

Though a young brand, NEFT is already available coast-to-coast in key markets, including California, New York, New Jersey, Utah, Texas, and through its website, NEFTvodkaUS.com. Kleeberg hopes that bartenders can help the company lead the charge towards more environmental-friendly practices.

“Everyone should care about sustainability in all walks of their lives—brand choices, product choices, decisions made in the home, and so on.

We have one planet. Let’s keep it healthy.”

To see where you can purchase NEFT, please visit www.NEFTvodkaUS.com CHILLEDMAGAZINE.COM

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in search of a

Precious Water Source

By Michael Tulipan Photo courtesy of Broken Shed Vodka

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Designed for today’s discerning drinker, Broken Shed Vodka is created from whey and pristine New Zealand water.

The quest to develop this vodka began in a shack in the mountains of the country’s South Island, not unlike the Lord of the Rings. It then spanned both of the nation’s islands in a search for the ultimate prize: clean precious drinking water.

Broken Shed chief marketing officer Jean-Marie Heins says, “New Zealand water sources are among the mostdesired and best-tasting in the world and is where ‘terroir’ comes into play for our vodka.” The founders crisscrossed the country in search of their ideal water supply, asking farmers along the way where the best could be found.

Unsurprisingly, every farmer claimed their water source was the finest. Some even had the certificates to prove it!

Finally, they settled on two different water sources, symbolically uniting the nation’s North and South islands. The first is natural mineral water from a 15,000-year-old aquifer in the Southern Alps. Master Blender Mark Simmonds, says, “This water is not demineralized or ‘flattened,’ which brings a touch of sweetness and body to Broken Shed.

The second, fresh spring water from the North Island, is combined with the first to get our exact taste profile.” Both waters are ultimately blended with the whey distillate. “There is an easy way to make vodka and a hard way,” says Simmonds.

“We do it the hard way relying only on the balanced, filtered and purified waters to create the perfect base.”

“We take pride in returning to mother nature and using the many gifts she has to offer,” continues Heins. “The water distilled from the North Island is located above a geothermal system, which is rich in hot springs, mud pools, geysers and beautiful landscape all lined with the crystal blue waters of the Pacific. On the South Island, the waters running from the island’s South Alps sifts through an ecosystem of rocks and pebbles creating a natural filtration. In addition, our vodka is distilled with a natural protein, whey or “honey milk” that comes from the local, naturally grass-fed cows, which gives its delicious taste and texture.”

New Zealand is famously known for its sheep outnumbering the human population. Still, it also has a large dairy industry, so it was natural for the company to use whey, a protein from grass-fed cows that is usually a byproduct. When discarded, whey can wind up in rivers causing algae blooms, so the use of it in the vodka distillation process ensures it doesn’t go into the waste stream.

Unlike grain or potatoes, whey distills cleanly, and the vodka gets to maximum distillation in just three runs. “This allows the nuances from our quality ingredients to come through,” explains Simmonds.

The vodka has no additives, added sugars or sweeteners, and is naturally gluten-free. Like all food products and beverages produced in New Zealand, it’s also completely GMO-free.

“We at Broken Shed Vodka take pride in our efforts of being environmentally friendly from start to consumption,” closes Simmonds.

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In the Well

By Michael Tulipan

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For Wódka vodka, water and vodka are inextricably linked, not just in the distilling process, but also linguistically. Vodka is derived from the word woda, which is the Polish and Russian word for water, with the “w,” pronounced like the letter “v.” In the case of Wódka, it is five times distilled using spring water found on an estate in Kalisz, Poland. After distillation, the spirit is mellowed through a charcoal filter made out of Polish birch and then allowed to rest. The result is an all-natural vodka that is reasonably priced but still of high quality. Of course, this affordability means the brand offers excellent margins for any bar program.

Over the last three years, Wódka has reemerged on the American market as a dynamic vodka brand that stays true to tradition. As one of the last remaining Polish vodkas made with estate-grown rye, Wódka’s straightforward label may seem anachronistic, but marketing director Daniel Undhammar found that consumers were drawn to the bottle when new ownership held focus groups on its potential redesign.

According to Undhammar, it spoke of tradition and authenticity, so when the brand relaunched in the United States, the label stayed as-is. This allowed continuity with bartenders and customers as well, as if they were welcoming an old friend back to the bar.

Along with a sense of authenticity and heritage, Wódka offers bartenders, bar owners, and restaurateurs a friendly price point for their guests without having to sacrifice any quality.

The Dankowskie rye used to make this vodka has been prized for many centuries.

Grown in and around Kalisz, the rye has been a favorite dating back to Roman times when the area was a trading outpost on the amber route where travelers would trade all sorts of goods for it.

Of course, an affordable price or not, the proof is the liquid in the bottle. And Wódka delivers a well-balanced, clean, natural flavor that works in cocktails as well as a sipper. The brand’s versatility and costeffectiveness have positioned it as a favorite among bartenders, proven by the steady and robust growth in the nation’s top craft cocktail establishments including Michelinstarred restaurants to local neighborhood bars and dives, and everywhere in between.

The brand has also been on an awards tear, winning gold medals at multiple competitions in 2019, including the Denver International Spirits Competition, Los Angeles International Spirits Competition, and SIP (Spirits International Prestige). In 2017, it bested 177 well-known vodkas from premium and super-premium categories to win Double Gold and Best Vodka at the San Francisco World Spirits Competition.

Between the brands strong and swift United States presence (Wódka has reached distribution in close to 40 states in a very short time), the awards, accolades, and its dedicated effort to support bartenders through events, tastings, and trade education, it’s no surprise to find that Wódka has become a mainstay on back bars and in the well nationwide.

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the next Wave

VODKA FOR THE MINDFUL MILLENNIAL

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Monkey in Paradise Vodka aims to bring the fun back to vodka with a brand that is designed for today’s young, healthconscious consumers.

The company felt other brands were ignoring the more sustainably minded and social media savvy demographic.

“Our vodka company was conceived by Millennial friends,” says director of brand development Lana Vegosen, “spread by social media, and has focused on producing a premium liquid on par with the best in the world but at a price point most can afford.”

It all starts with the corn. Monkey in Paradise is made with 100% American corn and, unlike many other brands, no other grains are added as filler. The sweetness of the corn eliminates the need to add glycerin, so the resulting vodka is sugarfree in addition to being gluten-free, vegan and keto-friendly.

and rest to ensure the smoothness Monkey in Paradise is known for.

Just as important is 100% pure water, so the company uses reverse osmosis to reduce the mineral content. Reverse osmosis has a variety of settings and they use .05, the purest setting. Ten gallons of water yields one gallon of pure water which then reduces the distilled liquid’s proof to 40% ABV.

“The colorful label, fun monkey icon, and quality product inside the bottle were all crafted for people who want to discover a fresh new American brand and be part of its growth and movement.”

The cheeky branding has a free wheeling spirit, complete with a sunglasses-clad monkey sitting atop a rising sun. The colors on the label speak of the tropics in hues of yellow, red, and turquoise. McGeeney says,

Life is what you drink from it Monkey in Paradise Vodka is made in small batches in copper pot stills, which reduce sulfites and makes for cleaner vodka. It is distilled and carbon filtered seven times, with the filtering happening at each stage of distillation. They also employ a unique “Age & Rest Technique,” says Patrick McGeeney, Chairman, CEO, and CFO. “Master distillers agree that the smoothness of a vodka depends on how well the alcohol and water are bound or ‘marry’ in the process.

We achieve that marrying through four stages, first reducing proof down to 180, then 160, then 120, and finally 80 proof.”

At each stage, the liquid is allowed to age

At the company’s core is the belief that paradise needs to be protected and that we all have only one home. Water used in the production process is recycled, the bottles are thinner to reduce the amount of glass needed, the labels are biodegradable, and farmers reprocess the used mash bill for cattle feed.

Monkeys may be smart enough to live in paradise but most of us only get to visit there occasionally. Vodka may not be a substitute for the tropics, but this exquisitely crafted brand reminds us that paradise can also be a state of mind and is however you define it. Remember that, “Life is what you drink from it.”

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Smooth and seductive with a splash of sexy

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Justin Timberlake isn’t the only one bringing sexy back. Meet LeSin Vodka and take a closer look at the making of this ultra-premium vodka.

France’s Charente region is most famous as the home of Cognac, but the conditions in the area are also ideal for vodka production. Water is the key to any vodka, and in the commune of Gensacla-Pallue, it is filtered through limestone and considered ‘the Champagne of natural filtration.’ Founder Charles Vaughn says of the water, “We chose to use the best water in pursuit of making LeSin Vodka a vodka that every person in our organization stands behind.”

LeSin is triple distilled from deluxe winter wheat and crisp artesian spring water. No sugar is added at any point in the process. The company has mastered the art of elevating temperatures at every level of distillation. Vaughn says, “Much like you can cook a great piece of steak too fast and end up with rough, dry meat—if you’re not select and careful with how you distill vodka, you could end up with an aggressive burning product that is not very pleasant to consume.”

The company has also developed the perfect environment for filtration, which Vaughn says, “Optimizes the wheat and water characteristics that pave the way for a smooth, luxurious experience.”

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By Michael Tulipan

Seductive and alluring aren’t terms usually associated with vodka, but Vaughn says, “Our French heritage lends itself perfectly to being sexy.” He acknowledges that the term is loaded and can easily be misinterpreted but believes that “being sexy is a feeling that stems from within. It’s a confidence and a passion point. Both of which are embedded in our DNA.” LeSin deftly navigates the line between sexy and provocative. The bottle has a subtle hourglass design, and everything is made in France, including the silk labels, which are elegant and understated.

Vaughn recommends bartenders pair the vodka with natural and organic fruits, berries, and juices when developing cocktails. He points out that, “the natural softness and earthly sweetness paves the way for such a smooth finished product.”

And with that, vodka is sexy again.

THE SEVEN DEADLY LESINS “In keeping with our mantra of being the World’s Sexiest Vodka, we know we couldn’t simply put out a signature cocktail menu or list,” Vaughn says. Based on the seven deadly sins, the company updated the original misdeeds to seduction, indulgence, luxury, demureness, passion, desire, and vanity.

These will serve as inspiration for signature cocktails designed by leading bartenders from around the world. The experience will entice all the senses with exclusive cocktails and unique locations that reflect the brand’s core values of quality and passion. Prepare to be seduced by the artistry of LeSin Vodka.

Seduction, indulgence, luxury, demureness, passion, desire, & vanity

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, e l p o e P e h t r Flavor fo

e l p o e P e h t y B

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By Joseph Luparel

Satisfying a consumer market containing millions of people is no stroll in the park. Especially considering how every drinker has a unique palate that can evolve, or change, over time.

As a response, distilleries utilize effective development techniques to ensure they bring only ideal expressions to shelves. The distillers at Ole Smoky stand tall when it comes to creating highquality spirits that have a range of flavors fine-tuned to the likes of its fans. At any given time, it offers over 20 types of moonshine and 15 whiskey flavors, which continually alternate based on the season and other aspects. From its cream moonshines at 35-proof to the 128-proof Blue Flame, no liquor gains approval without a highly rational and disciplined, yet creative and daring, selection process.

The Appalachian Mountains are the birthplace of Ole Smoky’s sweet and savory flavor choices. All of its products are produced in small batches by the skilled hands of East Tennessee distillers, who source high-quality corn that grows locally. A few flavors are based on historical recipes and use traditional distilling methods. For example, the recipe for Original Corn Whiskey Moonshine has been prominent in a founder’s family for well over a century. On the other hand, some recently released, one-of-a-kind flavors, were created by blending the distillery’s moonshine or whiskey with unique ingredients. Some carry a traditional vibe, like Apple Pie and Blackberry Moonshine, while others such as Hunch Punch and Salty Caramel Whiskey are on the innovative side.

CEO Robert Hall recalls the specific reason behind Ole Smoky’s expansion of flavor options.

“Innovation is very important to our company as it keeps our distillery stores fresh and up to date, and consequently our visitors keep coming back for more. Today we get inspiration from many beverage categories and develop products with a broad range of flavor profiles, including Butter Pecan cream

liqueur and Sour Razzin’ Berry Moonshine.” These values are the backbone of the constant supply of brand-new intriguing selections that Ole Smoky concocts. “Our distilleries are the world’s best test markets,” continues Hall. “We can pick the most successful products and introduce them into the wholesale market, where they are already in demand due to customers’ visits to our distilleries.”

The customer response to the brand’s ambitious flavors has been exceedingly enthusiastic. Mason Engstrom, vice president, on-premise, frequently comes across positive feedback while in the field working with customers. “I love doing trade shows and sampling our products,” he admits. “We always end up hearing comments like ‘I’ve never had anything like this before,’ and it’s fantastic.”

So how exactly does Ole Smoky hit the mark all the time? There are several answers to that question.

Many of the new flavors are a direct result of ideas from experienced distillers. Also, they have a designated product development expert who carefully picks the right flavor and the appropriate level of alcohol to go with it. The company’s accredited tasters panel test all new products.

However, the consumers are the ultimate judges, and their in-store response determines whether flavors will reach wholesale or not. The R&D team admits to aiming for eyebrow-raising flavors that keep the customers coming back for more. Launching new expressions first within its distillery stores allows for immediate brand insight telling which flavors will be in demand, and successful within that area.

Overall, the customer feedback serves as the focal point in determining how flavors will be perfected to generate the satisfaction that Ole Smoky strives for.

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RYE WHISKEY

THE RISING TIDE

By Joseph Luparello

Visualizing the path of a roller coaster sums up the history of rye whiskey. It climbs to a peak, plummets to the ground, and then regains the potential height it once knew.

Post-Revolutionary War, rum was scarce, leaving a black hole in the spirit world and the hearts of many American drinkers. Fortunately, Scotch-Irish immigrants were in the process of fulfilling the void.

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Upon settling in the United States, they built small stills to endure their distilling traditions. However, with a new climate came the necessary agricultural adaptation. Both Scotch and Irish whiskeys were made with barley, a crop unfit for the North American environment. On the other hand, rye was well accustomed, making it the prime candidate as a substitute.

This switch resulted in the unexpected birth of an exhilarating American spirit. Rye whiskey took off from there, evolving from home stills into serious production, with the intent to supply the thirsty masses.

“The first surge in popularity was thanks to bartenders in the late

it was home to 44 distilleries. But just as soon as it hit its peak, ryes roller coaster ride plummeted, this time for patriotic reasons.

During the Second World War, 100% of Maryland distilleries converted to ethanol plant to support the war effort. Other distilleries followed suit. Over half of the government’s

Legendary Maryland Rye was known for its approachable palate; it was the limestone water that made that possible. While Sagamore Spirit is devoted to innovation, limestone water is a tradition they honor unconditionally. Each bottle of rye is proofed with a unique springfed water from Sagamore Farm, 22 miles from their distillery.

Bartenders play a huge role in sharing this story, and their creative rye whiskey cocktails help transform rye once again.

1800s. They crafted legendary cocktails including The Manhattan and Sazerac, always using rye as the base spirit. It was the spirit of choice for a country in renaissance.

But starting in 1919, Prohibition took its toll and rye was forcibly pushed to backroom speakeasies.

Only a single state, Maryland, stood in defiance of the Prohibition, refusing to ratify the amendment.

It was Maryland’s loyalty to its distilling culture that made it poised to take advantage of the rye resurgence post-prohibition.

By 1939, Maryland held one-third of the nation’s rye whiskey supply and

ethanol quota came from the nation’s distilling industry. Many distilleries never converted back— but it’s time again for a rise.

Brands such as Sagamore Spirit out of Baltimore, Maryland are committed to supporting the rye resurgence and telling the stories of great veteran distillers. Their five-acre waterfront distillery in downtown Baltimore invites guests to learn about the history of rye whiskey in Maryland and the important role distillation played to the economics of a growing port city.

Sagamore Spirit launched its Signature Straight Rye Whiskey in 2016 on Friday the 13th. Now every time the date rolls around, Sagamore Spirit celebrates with bars, restaurants, and rye whiskey fans across the country. It’s a time to toast to the great distillers of the past and rye whiskey’s fruitful future. Of course, Rye Day the 13th festivities wouldn’t be complete without the creativity of exceptional mixologists. Whether it’s new take on classics or simply a perfect pour over a big ice cube, the men and women behind the bar bring the Rye Day experience to life.

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RECIPES BAR OWNER ADAM STEMMLER OF EAST BAY SPICE COMPANY IN BERKELEY, CALIFORNIA CELEBRATES THE RICH HISTORY OF THE SPICE TRADE BY USING HEAVY INDIAN SPICES IN HIS BAR’S COCKTAIL PROGRAM. Photos courtesy of East Bay Spice Company

SKELETON KEY INGREDIENTS 1 oz. Nikka Taketsura Whisky 1 oz. Hine Rare VSOP Cognac Barspoon Small Hands Food Orgeat 4 dashes Angostura bitters PREPARATION Sir until properly diluted; pour into a small coupe. Garnish with grapefruit zest and discard.

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PUNJABI BY NATURE INGREDIENTS 1 ⁄2 oz. Sea Gin 1 1⁄2 oz. OsCo Trade Winds Garam Masala Brandy 3 ⁄4 oz. lime juice 1 1⁄2 oz. cucumber shrub* PREPARATION Hard shake and fine strain into a large coupe glass; garnish with cucumber skewer with black sesame seeds. *Cucumber shrub: fresh cucumber juice, white sugar, apple cider vinegar (8:4:1).

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GOLDEN STATE CURRY INGREDIENTS 3 ⁄4 oz. Avua Amburana Cachaca 1 ⁄2 oz. Singani 63 1 ⁄2 oz. Krogstad Aquavit 1 ⁄4 oz. White Creme de Cacao 3 ⁄4 oz. coconut curry cream 3 ⁄4 oz. lime juice PREPARATION Hard shake and fine strain into a Highball glass filled with ice.

Garnish with lime wheel.

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ARTICHOKE QUEEN INGREDIENTS 1 1⁄2 oz. Cynar 1 oz. Russell’s Reserve Bourbon 1 ⁄4 oz. Anchor Hophead Vodka 3 dashes salted toffee tincture PREPARATION Stir until properly diluted and pour into a small coupe. Garnish with orange twist on a bamboo skewer.

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HOT SPOT

SPOTLIGHT

A PLACE TO BOND,

JAMES BOND

CAFÉ MARTINIQUE

By Bryen Dunn

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CafĂŠ Martinique located on the grounds of the Atlantis Paradise Island Resort and Casino in the Bahamas within Marina Village. The original restaurant was prominently featured in the 1965 James Bond movie Thunderball, and upon expansion, it moved to its current location. Designed by Adam Tihany, who paid homage to the original, it includes a replica wrought-iron birdcage elevator, where Bond first sees his nemesis in the film. Today, it acts as an arrival piece, taking guests to the second-level dining and lounge areas.

The five-course tasting menu is one of the more popular menu choices, offering a fantastic progression of flavors, including selection of seafood or braised short rib for the main course and an optional wine pairing. For a-la-carte dining, the slow-poached local lobster tail, beef carpaccio, twelve leaves salad, foie gras torchon, and heirloom tomatoes are the most popular first courses. For the main course, the two local fish (grilled red snapper or the catch of the day), Muscovy duck breast, and prime beef strip loin are the top sellers. Daily fresh catches include a solid balance of local reef fish (grouper, snapper, etc.) and seasonal fish like Mahi and tuna. For dessert, the hazelnutchocolate mascarpone and lemon almond are very popular.

The dining room has high, vaulted, whitewood beamed ceilings, a beautiful herringbone-patterned wood floor, and sweeping views of the marina. The bar and lounge area is warm and inviting, with an intimate balcony overlooking the marina and resort. It’s the resort’s newest and only restaurant to feature a seasonal, plant-forward menu. With a deep commitment to promoting sustainability, dishes are created using local Bahamian ingredients to create a unique, Mediterranean-inspired fusion of flavors.

The Champagne list is extensive, emitting a spirit of celebration, elegance, and hospitality. And Champagne pairs perfectly with 90% of the menu. In terms of wine, the focal points are Burgundy, Bordeaux, Italy, and California, with selections ranging from $60 to $20,000 or more per bottle. The higher-range products include the mature Bordeaux with Château Lafite, Cheval Blanc, and MoutonRothschild from the 1928 vintage, as well as first growths from 1947, 1959 and 1961.

As for cocktails, the bar takes an avant-garde approach that utilizes culinary-inspired ingredients.

One of the more popular drinks is the Cetriolo Meringue, which is a shaken, gin-based cocktail that incorporates lime, mint, and cucumber, topped with an elderflower meringue. Garnished with a mint sprig pinned to the rim, and fresh cracked pepper on top of the meringue, it wows the senses with layers of aroma and texture. For a more spirit-forward option, the Mezcalero is a great go-to. It’s a stirred mezcal cocktail with Campari and sweet vermouth.

A smoky spin on the classic Negroni. The Birds Flamingo and Tequila Mockingbird are also guest favorites.

There’s live piano music every evening Tuesday to Saturday along with several special events such as exclusive wine offerings, as well as their famed New Year’s Eve Gala Dinner, that features live vocalists and jazz bands. Dress to impress. Reservations highly recommended.

Café Martinique, Marina Village, Atlantis Resort & Casino, Paradise Island (242) 363-3000 www.atlantisbahamas.com/dining/ finedining/cafemartinique CHILLEDMAGAZINE.COM

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LAST CALL

CHILLIN’ WITH

Garcelle Beauvais NAMED AS ONE OF PEOPLE MAGAZINE’S HIGHLY COVETED 50 MOST BEAUTIFUL PEOPLE IN 2014, HAITIAN ACTRESS GARCELLE BEAUVAIS SPENDS HER FREE TIME SUPPORTING THE STEP-UP WOMEN’S NETWORK, A NATIONAL NON-PROFIT ORGANIZATION THAT EMPOWERS WOMEN AND GIRLS TO BE STRONG AND REACH THEIR FULL POTENTIAL. SHE IS CURRENTLY WORKING ON COMING 2 AMERICA WITH EDDIE MURPHY (THE SEQUEL TO 1988’S COMING TO AMERICA) AND IS THE NEWEST MEMBER OF THE HOUSEWIVES OF BEVERLY HILLS.

BARTENDING PAST.

No, but I was a cocktail waitress at the Playboy Club in New York many moons ago.

HOME BAR.

It’s stocked with Casamigo Tequila, red and white wine, Rhum Barbancourt (Haitian rum), Veuve Clicquot, and Macallan’s whisky for my producing partner.

DRINK.

It depends on my mood— Prosecco, Moscow Mule, or Kettle One Vodka with a splash of cranberry.

DOWN TIME.

A glass of wine in the bath surrounded by candlelight with some R&B playing.

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THE AMERICAN WHISKEY STORY IS BIGGER THAN BOURBON. OUR 50x AWARD-WINNING STRAIGHT RYE WHISKEY IS PROOF. S A G A M O R E S P I R I T.C O M | @ S A G A M O R E S P I R I T

SAVOUR OUR SPIRIT RESPONSIBLY. © 2019 SAGAMORE WHISKEY, LLC, BALTIMORE, MD 21230. SAGAMORE SPIRIT® STRAIGHT RYE WHISKEY, BOTTLED AT 41.5% ABV (83 PROOF).

ABSOLUTELY AMERICAN.