Chilled Magazine - Volume 14 Issue 2

CHILLED RAISE YOUR SPIRITS

CREATING PERFECT MOMENTS with

BARTENDERS MIX

LOW ABV COCKTAILS HOW TO RUN A

ZERO WASTE BAR

CHRIS

NOTH THE HEALTH AND WELLNESS ISSUE

MINDFUL

DRINKING

LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2021. BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM - 40% ALC. BY VOL.

MARIE BRIZARD OFFERS A WIDE RANGE OF BOLD, AROMATICALLY RICH AND COMPLEX LIQUEURS ALL NATURAL

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THE HEROES

LIQUEURS D’EXCELLENCE *Most recipes.

THE FLAGSHIP CORDIAL BRAND

TRY A MARIE ZEST 1oz Marie Brizard ® Anisette Liqueur 1oz Fresh Lime Juice 3oz Tonic Water Garnish 1 Cucumber Stick 1 Crack of Black Pepper

@mariebrizardusa #AreYouLiqueurious ©2021 Imported by 375 Park Avenue Spirits, Louisville, Kentucky. Trademark owned by Marie Brizard Wine & Spirits. Please enjoy our brands responsibly.

SIP RESPONSIBLY. ROE & CO Blended Irish Whiskey. 45% Alc/Vol. Imported by Diageo, New York, NY

Just when you thought you knew all the greats.

“Trialed over 100 prototype blends before creating this 45% ABV Blended Irish Whiskey.”

- Lora Hemy, Roe & Co Head Distiller.

FIND US ON INSTAGRAM @ROEANDCOWHISKEY TO LEARN MORE

AUTÉNTICO. 100%

P DE URO

AGAVE.

Learn more at espanita-tequila.com

©2021 IMPORTED BY DOUBLE EAGLE IMPORTS LTD, ALPHARETTA, GA. 40% ALC. BY VOL. 100% BLUE AGAVE #ESPANITATEQUILA @ESPANITA-TEQUILA ENJOY RESPONSIBLY!

Born at the high elevations of Jalisco’s Highlands,

in ex-bourbon oak barrels to mellow the spirit and enrich

Espanita® represents one of the finest examples of

their flavors with a bountiful array of delectable notes of

handcrafted tequila available on the market today. Driven

butterscotch, vanilla, toasted oak and nuts. The respect

by the passion for Blue Agave spirit, each step of

for traditions of tequila-making in Mexico is carried out

Espanita’s artisanal production process is steeped in

throughout the whole presentation of Espanita Tequila.

traditions and ancestry. This unhurried, labor-intensive

Its storytelling labeling highlights transparency of

process has been perfected by generations of “tequilero”

Espanita’s artisanal production techniques and brand’s

and results in a complex, agave-forward tequila with a

origins, communicates authenticity, craftsmanship and

wafting bouquet of aromas, showcasing Highlands’s

reflects the quality of the spirit inside the bottle. This

terroir in each and every drop, with its characteristic

magical synergy between the flavorful liquid and award

sweetness and citrusy accents on a nose. Bottled fresh

winning creative design, rooted in heritage, results in

from the still, Espanita Blanco represents pure expression

unforgettable drinking experience that will please both

of Blue Agave spirit, brimming with zesty herbal flavors,

experienced tequila aficionados and new imbibers just

while Reposado and Añejo undergo extended maturation

discovering the joy of 100% Agave craft tequilas.

CONTENTS

VOLUME 14 - ISSUE 2

features

90

96

110

Making Memorable Moments

Drink Sustainably

Bombay Sapphire is in it “For Life”

Chris Noth and Ambhar Tequila

Striving for a Negative Footprint

A Blueprint for Sustainable Practices

92

98

112

Worth the Wait

Spirited Brands and Bars Pitch In

Catoctin Creek Creates Local Whisky

Mexican Spirits

One World

Close to Home

94

108

114

Pasote Tequila Becomes a Standout in the Category

Bacardi Lessens its Impact

The Perfect Purée of Napa Valley New Blends

A Fierce Taste of Tradition

Breaking it Down

Recipes

118

Hotspot

Copper Shaker, Florida

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CHILLED MAGAZINE

CRAFTED WITH

100% SUSTAINABLY SOURCED BOTANICALS

©2021. BOMBAY SAPPHIRE AND ITS TRADE DRESS ARE TRADEMARKS. IMPORTED BY THE BOMBAY SPIRITS COMPANY U.S.A., CORAL GABLES, FL. GIN – 47% ALC. BY VOL.

CONTENTS

VOLUME 14 - ISSUE 2

departments Editor’s Note

14 A Message from Carla Rivera

Bottoms Up!

16

16 Cool Bottles - Drink Sustainably 18 Wine Labels - A Vintner’s Journey from Grape to Glass 20 Cool Cans - CAN You Dig It? 22 How to Work Toward a Zero Waste Bar 24 Anatomy of the Bottle - Espanita Tequila

The Locals

30 Bartender Submission - Paula Lukas, New York, NY 32 Bartender Submission - Joshua Coates, Pennsylvania 34 CEO Profile - Harry Kohlmann, Park Street Imports 36 Brand Profile - Guillotine Barrel-Aged Vodka 38 Distillery Profile - CaliFino Tequila 40 5 Things with Beverage Director, Mike Spence 42 Profile - Jacob Briars, Global Trade Advocacy Director 44 Distillery Profile - Roe & Co. 46 Spirited Story - Edgewater Spirits 48 Ask a Bartender - Garden to Glass with Norton Christopher

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Advanced Mixology

54 Drink In History - The Dark ‘n Stormy 56 Food Know How - Fermentation 58 Theater of Wine - Dueling Pistols 60 That’s the Spirit - When it Comes to Rum 62 That’s the Spirit - Written in the Stars, Rhum Barbancourt 64 That’s the Spirit - A Rum for All, Bacardi Premium Rum 66 That’s the Spirit - A Mixture of the Ages, Santa Teresa 1796 68 In the Know - Responsibility.org 30th Anniversary 70 Drink Well - A Place for All, The Spirited and the Sober 72 Drink Well - Mindful Drinking with Grey Goose Essences 74 Drink Well - Greenall’s Gin 76 Drink Well - Creating Low-ABV Cocktails with Nick Kosevich 78 Crafting Cocktails - Low- and No-ABV Cocktails 82 Tricks of the Trade - Perfecting the Campari and Soda 84 Brand Spotlight - Top Dogg, Indoggo Gin

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Mix It Up

26 Behind the Low-ABV Bar 28 Behind the No-ABV Bar 52 Celebrity Sips - Health-Conscious Celebs 86 Shaking & Stirring - Launches 120 Last Call - Chillin’ with Curtiss Cook

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

CHILLED VOLUME 14 ISSUE 2 APR/MAY 2021 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

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CHILLED MAGAZINE

Cheers to elevating your bartending game!

- Your New Favorite Tequila

Please drink responsibly. ©CaliFino Tequila LLC. 40% Alc./Vol. CaliFino.com | @califinotequila

VOLUME 14 - ISSUE 2 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell ADVERTISING MANAGER Max Ferro CHILLED 100 NATIONAL DIRECTOR Wendy Hodges EXECUTIVE EDITOR Vicki Cruz, Lesley Jacobs Solmonson SENIOR EDITOR Mary Kate Patterson EDITORIAL ASSISTANT Sophia DeVito MARKETING COORDINATOR Amanda Ryan MARKETING ASSISTANT Joy Sinacore EDITORIAL STAFF Isabella Cruz, Rob LeDonne, 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, Christina Staalstrom CONTRIBUTORS Carla Rivera, Davíd León Jr., Jill Dutton, Terri Marshall, Richard Fri ART DEPARTMENT Daniel Batlle, Danny West, Angie Packer, Jackson Ryan PHOTOGRAPHY Cover Photo courtesy of Ambhar Tequila 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: 212-920-5183 CHILLED MEDIA PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 14 - Issue 2 ©2021 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved.

Chilled Media: 220 Harborside Drive, Suite 204, Schenectady, New York 12305 CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

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

For more information, visit printreleaf.com.

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CHILLED MAGAZINE

WORLD’S TOP-TEN BEST-SELLING AND TRENDING LIQUEUR 1

HEART OF THE ICONIC NEGRONI 1 WORLD'S #2 BEST-SELLING COCKTAIL

NEGRONIS ARE PROVEN 2 TO DRIVE PROFITS. Contact your Campari America Sales Representative today.

1

Drinks International, 2021.

Checks with a Negroni +$49 vs. avg. Nielsen CGA On-Premise User Survey.

Campari® Liqueur. 24% alc./vol. (48 Proof). ©2021 Campari America, New York, NY. Please enjoy responsibly.

2

EDITOR’S LETTER

VOLUME 14 - ISSUE 2

Photo by Anthony Nader

GUEST EDITOR CARLA RIVERA

This is for all you heroes in service of others, putting your body through the ringer day after day, doing doubles, mixing 14 hours on the line, and just craving some downtime. The days of constant self-neglect must end. For me, they finally came to a screeching halt and I found myself in a hospital bed.

While my connection to health and wellness has been constant, at times it’s also been volatile. I discovered early on that my body was a powerful machine that enabled me to do things I never thought possible, from practicing yoga at 17 years old, to earning a degree in dance at 27, to handstands at 40. My physical vessel allowed me to create and live actively, but what I did for a living was slowly taking my life.

Before the ice in my cup fully melted, I decided I needed to follow a new recipe. I went from over imbibing to low, no-ABV consumption. I keep up with my yoga and meditate daily, but I’ve also turned a green thumb into growing my own food, and I now spend a lot of time checking in before clocking in.

So, before you sign on, how do you ensure your shaker is full? I mean, you can’t pour from an empty tumbler, right? How do you get back into the driver’s seat of the most important vehicle you own? Balance and moderation are the recipe for vitality to keep you fueling your hospitable fire and passion in the service of others. After all, life is kind of like a cocktail—if you overdo any one ingredient, the entire essence of your drink is affected. So, remember, measure your recreation with your relaxation and restoration, then CHILL, shake, garnish, and serve! Cheers, Carlita.

Carla Rivera

Baby squid, plant mom, lover of creatures, creator of lovely libations. A 20+ year industry veteran, Carla currently serves as Southern Glazer’s Wine & Spirits Director of Cocktail Development, South Florida. A being of both physical and mental fortitude, she prides herself in maintaining a balanced life in the pursuit of health and happiness.

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BOTTOMS UP!

COOL BOTTLES

DRINK SUSTAINABLY

BOZAL MEZCAL GUÍAS DE CALABAZA

This vegetarian take on a traditional Sacrificio style of mezcal uses pumpkin stems and plantains, creating a bright and vegetal flavor. Based on the traditional terra cotta vessels used for drinking mezcal, the Bozal range uses a dynamic ceramic bottle with a rustic, artisanal design. The brown bottle signifies the production style, while the green stripe alludes to the vegetarian make.

RUINART CHAMPAGNE SECOND SKIN Made from natural wood fibers, Maison Ruinart introduces an entirely recyclable 100% paper case that cuts the packaging’s carbon footprint by 60%. The color and texture of the second skin were inspired by the Maison’s historical Crayères, a UNESCO World Heritage Site. The second skin replaces the traditional boxes Ruinart uses while showcasing the bottle’s emblematic curves.

SOMBRA REPOSADO MEZCAL

This stylish fluted bottle paired with navy and copper accents is a perfect match for the aged, amber-hued spirit inside. This new launch from Sombra is a first-of-its-kind reposado aged in Bordeaux wine barrels from Château Léoville Poyferré.

Sombra Mezcal is considered one of the most sustainable spirits in the industry, with a wide range of initiatives including a partnership with 1% For The Planet.

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BOTTOMS UP!

WINE LABELS

THE VINTNER’S JOURNEY FROM GRAPE TO GLASS

GUINIGI PROSECCO

Hailing from the Italian province of Treviso, Guinigi Prosecco draws its name and imagery from the famous Guinigi Tower in Lucca, Tuscany. The label showcases a simplified version of the tree-topped tower on a black background with hints of gold. The wine itself is fresh and fruit-forward with an optimal balance of softness and juicy acidity.

PERE VENTURA VINTAGE ROSÉ

Made from 100% Pinot Noir Grapes in the Penedés, Catalonia region of Spain, this fun bubbly Cava is playful on both the palate and in looks.

The bottle comes in a pale pink box with a velvet, diamond pattern that mimics the texture found on the glass of the bottle. The same diamond pattern in pink is repeated on the foil capsule. The label itself is simple despite the dynamic bottle, a pale pink background with clean fonts and a touch of red allows the bottle itself to be the star.

OPERA PRIMA MIMOSA

Bright, refreshing, and modern—that’s not just a description of the liquid inside this cute bottle.

Opera Prima Mimosa is a playful, crisp drink made from Spanish Charmat sparkling wine mixed with fresh-squeezed orange juice. The simple bottle showcases the liquid inside with bold orange letters dotted with bubbles, a nod to the carbonation.

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Made of the

this is our short cut

Photograph taken at the Hacienda Santa Teresa in Venezuela.

Unexpected

Discover iscover oour ur rrich, ich, rrefined efinne rum um m withh ann uunexpectedly nexppectedd dry finish. finnishh. fi We are a rum brand making bold choices for over 225 years to create unexpected results.

We do not take any shortcuts during our production.

We are pioneers in using the traditional solera method that ensures that each bottle of Santa Teresa 1796 contains part of the mother rum. That is why the most unexpected path has led us to create an extraordinary rum.

ENJOY RESPONSIBLY

©2021. SANTA TERESA AND ITS TRADE DRESS ARE TRADEMARKS. IMPORTED BY RON SANTA TERESA USA, CORAL GABLES, FL. RUM – 40% ALC. BY VOL.

WWW.SANTATERESARUM.COM

BOTTOMS UP!

COOL CANS

CAN YOU DIG IT?

SELTZY

Seltzy RTDs were created by Roadhouse Brewing Co., with adventure-seekers in mind. Three unique flavor combinations, The Crush (Huckleberry-Lingonberry), The Chill (Ginger-Lime), and the Kicked Back (Cucumber-Lychee), are free from sugar, carbs, and gluten. The two predominant fruit flavors found inside each can inspire the abstract designs.

LOVERBOY

The sparkling hard tea cans evoke the feeling of summer designed with bright colors, fruits, and flowers. Available in three flavors: Hibiscus Pom Kissed with Lime, White Tea Peach Kissed with Lavender, and Lemon Iced Tea Kissed with Ginger, the 90-calorie drink is naturally sweetened and made with real ingredients. Each flavor is made with organic brewed tea for the ultimate freshness.

COOL CAT

Cool Cat wine spritzers come in two varietals: Original— California Pinot Grigio blended with elderflower, mint, and lime flavors—and Citrus. Signed in cursive, the Cool Cat logo sits underneath a geometric cat head designed to inspire a community of cool cats—with mint green, bright blue, and orange colors wrapped around the can. This wine spritzer packs a punch at 6.9% ABV. Enjoy alone or mix with your favorite spirit for a unique cocktail experience.

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BOTTOMS UP!

HOW TO

HOW TO WORK TOWARD A ZERO WASTE BAR The hospitality business creates a significant amount of waste and reducing it can positively impact the environment over time. Creating a sustainable future within the bar and restaurant industry is something we should all consider. “The planet that we inhabit is going through a drastic change due to waste caused by the human race, and it’s our duty to fix what we have broken,” shares Davíd León Jr., Chilled 100 Member, Chicago, who passionately offers his tips for reducing waste in bars.

León shares that when it comes to the hospitality industry, particularly in these times, there is no possibility of a truly zero-waste bar. There are, however, steps bar programs and bartenders can take to reduce the amount of waste they produce. Reducing waste has a range of benefits outside of environmental ones.

Namely, reducing costs and improving innovation. When time is taken to figure out how to make the most out of ingredients, the use per volume is increased, bringing maximum profit. Additionally, low-waste programs force creativity by requiring bar owners to think outside the box.

STEP 1

STEP 2

When working with produce, use each product as many times as possible. If juicing fruit or vegetables, consider ways to use the pulp in the kitchen. Use peels, ends, and stems to help flavor shrubs, house-bitters, or even to start fermentation for handmade vinegar and more. Leftover parts of fruits and vegetables can be used as a garnish.

Monitor where the bar’s waste goes. Find a local program for composting or develop your own; much of kitchen and bar waste can be composted to reduce what’s going to your local landfill drastically.

Likewise, ensure you have a recycling system in place and follow the rules your recycling plant sets to ensure recyclables go to the right places.

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STEP 3

Get inspired and then do the work. There are tons of chefs and bartenders who have been working to reduce waste in the industry. Do some research, ask questions, and then get to work! By experimenting, you might wind up figuring out new methods to pass on to the next generation of sustainablyminded bartenders.

DAVÍD LEÓN JR. Davíd León Jr. is a bartender in the Windy City. He tries to spread his love and knowledge every day with his guests, team members, and friends when behind the stick through the development of craft cocktails in person, as well as through his Instagram page, @Arstybartender. He is a loyal bartender with a solid educational background and a passion to grow like a piña tree!

Photo by Caroline Denning

FUTURO TRÓPICAL

León shares a cocktail that truly showcases the zero-waste initiative. To see more tips on green bartending, check out his Instagram @Arstybartender.

INGREDIENTS

1 3/4 oz. plantain peel infused rum 3/4 oz. grilled plantain Demerara 1/2 oz. lime juice 1/4 oz. Giffard Caribbean Pineapple PREPARATION

Served up and garnished with three dehydrated grilled plantain fish. “I used every single part of the plantain. I infused Mount Gay Rum with the plantain peel, made a syrup out of the plantain after I dehydrated the infused peels, and crushed them to imitate sand. I used the plantain as the garnish, cutting it into fish shapes.”

TIP The suppliers you buy from play a role in how much waste and impact your bar makes; when possible, buy from those who share your beliefs and goals.

PRO TIP Make sure to work with companies that give you products with little to no waste in their packaging.

CHILLEDMAGAZINE.COM

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BOTTOMS UP!

ANATOMY OF THE BOTTLE

A SENSE OF MYSTERY IN EVERY BOTTLE Highlighting transparency and the brand’s origins, Espanita’s packaging communicates authenticity, craftsmanship, and reflects the quality of the spirit inside the bottle. Its illustrative branding is influenced by the sacral sun and moon symbolism deeply rooted in the ancient mythology of the indigenous people of Mexico. It channels a sense of mystery.

In a creative spin on conventional tequila packaging, Espanita’s three age varietal labels feature distinctive designs—symbolic of the tequila’s natural transcendence from clear and pure Blanco to warm, golden Reposado, and culminating in well-aged, complex Añejo tequila.

Blanco is smooth, creamy in texture, with underlying blue agave presence.

Fruity, light-tomedium body with rich hazelnut, black peppercorn, dried rosemary, thyme, and olive brine notes. The finish is herbal with lingering agave sweetness.

Symbolizing “birth of the new,” the crescent moon represents freshly distilled, unaged Blanco tequila that will be transformed into Reposado and Añejo through a process of barrel maturation.

Crescent moon surrounded by shimmering stars—a symbol of power recurring spiritually for over 30,000 years. A growing moon traditionally marks a time to make wishes, plant seeds, and let go of the past.

Commitment to quality.

Each bottle of Espanita tequila is individually numbered and signed by master distiller Beto Ramirez to ensure impeccable quality control.

ESPANITA BLANCO 24

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Complex scents of spiced butter, vanilla butterscotch, ginger, and jasmine tea.

Vibrant, fruity body.

Reposado and Añejo are aged for up to 6 and 18 months, accordingly, in lightly charred American white oak bourbon barrels.

Opening notes of honey oak give way to rich, baked agave with traces of citrus tree wood, almond nougat, caraway, and brown butter. Finish flavors of black tea, coconut, banana, candy corn with apple, and peppermint accents.

Authentic, agave-forward taste. Crafted from 100% handselected blue agave grown in Jalisco’s Highlands famous for sweet, fruity, and floral flavor profiles abundant with aromatic citrus notes.

The sun in splendor— golden disk with sixteen rays and human face, an ancient symbol of rebirth, strength, and power. The sun is a source of celestial gifts that bring abundance, positive energy, hope, and happiness.

Reposado color is achieved through aging six-months in oak casks and evokes the warm brilliance of midday sun.

Optimized for hospitality. Long bottleneck for busy on-premise environment.

Accommodates standard speed pour and comfortable to handle.

Bartenders get a great hold of it.

A juncture of the sun and the crescent moon; a merging of opposites, unity, and cooperation.

This balance between opposing parts is a fitting match for Espanita Añejo.

Traditionally crafted production developed in Mexico over 400 years ago and perfected by generations of tequileros.

ESPANITA REPOSADO

Designed for maximum shelf impact. Tall bespoke bottles make a powerful statement on shelf and carry an embossed design for a touch of luxury.

ESPANITA AÑEJO

CHILLEDMAGAZINE.COM

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MIX IT UP

BEHIND THE BAR

BEHIND THE

low abv BAR HAUS

The new bar cart staple has unique tasting notes and a lighter bite. The standout white bottle with Haus spelled across the bottom offers a natural taste for the modern drinker. Haus aperitifs, with over five flavors, range from 18-20% ABV for the perfect stand-alone drink. Mix with tonic for a quick and easy low-ABV cocktail offering.

18.8

The first-of-its-kind Canadian low-ABV spirit comes in two classic liquors: gin and vodka. Distilled to 18.8% ABV, about half as potent as standard gin, the low-calorie option allows consumers to sip on a lighter alternative. Health-conscious, sober-curious drinkers can mix up cocktails with strong spirit flavors but half the alcohol content.

ATOPIA

The ultra-low alcohol spirit has a 0.5% ABV, which allows for drinking in moderation without giving it up completely. To create its sophisticated flavor, Atopia uses botanical extraction and a natural distillation process. The two flavors, Spiced Citrus and Wild Blossom, allow for a refreshing and familiar taste.

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Florida made, Cuban Inspired, Enjoyed Everywhere

AVAILABLE IN FLORIDA, GEORGIA, SOUTH CAROLINA, MARYLAND, NEW YORK AND ONLINE AT

BIG5RUM.COM SILVER | COCONUT | CAFECITO | SPICED Please enjoy our products responsibly. © 2021 Big Five Rum

MIX IT UP

BEHIND THE BAR

BEHIND THE

no abv BAR SEEDLIP

Seedlip Grove 42 is a delicious blend of bitter and blood orange, lemongrass, lemon, mandarin, and ginger for a combination that is sophisticated and bright. The brand was created by Ben Branson with hopes to show the world a different way to drink. Seedlips’ botanicals are distilled separately before blending to ensure a liquid free of alcohol and sugar.

MONIN’S ORANGE SYRUP

While not technically a low- and no-ABV spirit, Monin’s orange syrup is a dynamic and versatile addition to a low- and no-ABV bar. Thanks to its tangy, true orange flavor, it makes an excellent substitute for a wide range of citrus spirits. It’s important to remember that it’s still a syrup, meaning less is needed to reach the desired effect.

DAMRAK

Damrak VirGin provides a high-quality drink without compromising flavor. Created in its small distillery in Amsterdam, non-alcoholic VirGin is distilled from ten botanicals and is similar in taste to its original Damrak Gin but made for sober curious drinkers. With subtle notes of citrus, this refreshing taste makes for a perfect No Ginlet or Virgin Paloma.

LYRE'S

Lyre's allows the consumer to make a choice when it comes to mixing—either use it as a non-alcoholic option with one of its many variants or replace alcohol in a cocktail for a low-ABV option. Each one of its expressions has a look and taste that is just like the original. With over ten flavors to choose from, there is something for everyone.

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Paula Lukas

Bar Consultant New York, NY Photos by Greg Rhein Bartending wasn’t always a life dream for Paula Lukas. She has a musical theater background and started performing at a young age but became aware that theater was not her calling. “I was waiting tables and got the chance to bartend, and I loved it!

I’m very social so bartending was a natural progression for me.”

As the former head bartender and bar manager at the restaurant Nur, located in New York, Lukas experimented with different flavors and spices. “I had access to so many spices such as za’atar, Baharat, and sumac, which allowed me to experiment with many different flavors in my cocktails.”

For Lukas, fresh ingredients are key when crafting cocktails. She incorporates fresh herbs as garnishes or even as a component in the drink to enhance a sensory experience in her cocktails. “It’s wonderful when you lift your glass, and you get the scent of fresh herbs before you even take your first sip.”

Lukas often checks what local farms have brought in from the day so she can choose from various ingredients.

When it comes to naming cocktails, Lukas takes a different approach than most.

Starting with a flavor profile, she’ll then take inspiration from music. “I often think about what type of drink would go with a song title,” she says. When at home cooking and not running a bar program, she’ll use food as inspiration. “I’ll often try to come up with a cocktail that would go with a particular dish.”

Lukas is passionate about cocktail making; however, she believes there is a need to concentrate on hospitality more than ever.

“It’s been an incredibly tough year for everyone. I think when the world starts opening up, customers will want even more social interaction—eye contact is more important than ever.”

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PENNY LANE INGREDIENTS

1 ½ oz. Mr. Black Cold Brew Coffee Liqueur 1 oz. Kikori Japanese Whiskey ¾ oz. J.M. Shrubb Liqueur d’Orange ¼ oz. Giffard Vanille de Madagascar PREPARATION

Build ingredients in a large rock or Old Fashioned glass, add ice and stir. Garnish with three dried rosebuds.

OVER 75 YEARS OF FAMILY DEDICATION Bepi Tosolini was created when Bepi Tosolini founded his first distillery based on the natural and simple family tradition of grappa production. During the 1950’s, he built a new distillery and the largest grappa cellar in Italy.

Now, in its third generation, Bepi Tosolini’s A SUPERB RANGE OF DISTILLATES AND LIQUORS CREATED TO EXPERIENCE THE AROMAS AND TASTES OF A TRUE ARTISANAL TRADITION.

grandchildren work to continue the family legacy. Bepi Tosolini’s production, aging, and refining method has remained unaltered.

@grappabepitosolini Imported by Marussia Beverages USA | Cedar Knolls, NJ | marussiabeveragesusa.com | Please Drink Responsibly

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Joshua Coates

Thunderhead Lodge Andreas, Pennsylvania Photos courtesy of Thunderhead Lodge After working various jobs—typically holding more than one position at a time—and attending college, Coates landed a job at Chili’s Bar and Grill. “Since that first opportunity in the industry, I’ve only existed in an onward and upward mentality.”

As the general manager of Thunderhead Lodge in Andreas, Pennsylvania, Coates runs every aspect of the front and back of the house while also bartending two times a week and creating signature cocktails. When it comes to making cocktails, he has recently found an appreciation for Galliano Liqueur. “I go through at least several bottles a week. I find it to be complementary to a lot of flavor combinations when used in the appropriate proportions.”

The seasons and food pairing play heavily on Coates’ cocktail making. When creating drinks, he looks to his environment. “My focus is to find ingredients, both spirit and food-related, to tie together a comprehensive cocktail menu.”

When he consults businesses, there is often a strong food component in style and origin, so he will tailor cocktails to meet those needs.

“Some of my best advice for novice bartenders would be just to get your feet wet,” says Coates. He has never shied away from learning new techniques, traveling to new places, and meeting new people. He encourages others to experience everything from working in restaurants and cocktail bars, to breweries and distilleries.

Sometimes, it’s not what you’ve learned but who you’ve met along the way. “Everyone that’s ever touched my life deserves a great deal of credit for the inspiration I’ve found not only in my career but in my life.”

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DAZED & TRANSFUSED INGREDIENTS

1 ½ oz. Reyka Vodka ½ oz. Galliano Liqueur ¾ oz. ginger syrup ¾ oz. lime juice 2 oz. Concord grape juice 1 egg white Soda water PREPARATION

Combine all ingredients (exception of soda water) in a shaker and reverse dry shake. Pour about 1 oz. of soda water in the bottom of a Collins glass. Then pour shaker contents in glass to fill about halfway. Tap your muddler up and down the glass. Fill glass with remaining shaker contents just below the lip. Again, gently tap muddler up and down the glass. Finish by slowly pouring a little more soda water into the drink, causing the foam to rise up and out of the glass. Garnish with crystallized ginger.

THE LOCALS

CEO PROFILE Kohlmann started Park Street Imports with co-founder and company president Chris Mehringer back in 2003 when the two saw an opportunity. They wanted to provide technology-focused, back-office services for wine and spirits entrepreneurs looking to launch their products on the United States market.

Fast forward to today, and Park Street has grown to become the leading provider of not only backoffice and compliance management but also working capital and management solutions to more than 13,500 alcoholic beverage brands from the United States and around the world. Their service-focused model helps manage functions critical to launching and maintaining successful beverage alcohol brands, and their clients range from entrepreneurs to multibrand global suppliers. They include craft distillers, centuries-old family businesses, award-winning wineries, and innovation brands.

Harry Kohlmann

Predicts a Light at the End of the Tunnel

By Christina Staalstrom

Dr. Harry Kohlmann, CEO of Park Street Imports, can be found on stage at most wine and spirits conventions sharing exciting stories filled with the entrepreneurial prowess of brands barreling onto the market in unconventional ways. Over the years, Kohlmann, a quick-witted, German-born, former McKinsey & Company strategy consultant, has become the unofficial crusader for wine and spirits entrepreneurs.

Seasoned brand owners and yet-to-be-launched beverage innovators listen intently before lining up post-seminar for their moment in the sun with Kohlmann and his phone, where his coveted list of contacts rests securely in the palm of his hand.

Arguably Kohlmann’s phone is worth its weight in gold, and with an adept dial of the right digits, he can open doors to make things happen for even the smallest of brands.

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Like many industry leaders, Kohlmann’s sites are set on the future, trying to determine where the dust from Covid-19’s rocky ride will settle. Almost a year into the pandemic, we’ve seen our industry upended with closures of bars and restaurants nationwide.

Fortunately, the rise in e-commerce solutions assures us that consumers are just as thirsty as ever.

As we enter yet another unfamiliar phase of the pandemic, Kohlmann expects to see a huge entrepreneurial wave of innovative products enter the market fueled by pent-up consumer demand for something “new and exciting.” Development cycles are shorter, and the ramp-up is faster as brands turn to digital and social media for direct consumer engagement right out of the gate.

Luxury brands and perceived better-for-you products lead the way in terms of new entrants and line extensions from big players with a focus on positioning and packaging for today’s social media-driven sales platform.

Expect also to see products that blend categories and are perceived to be healthier than their traditional counterparts. Liqueurs, long seen only as an added ingredient to craft cocktails, have come a long way from the Kir Royale. Today’s offerings range from fruit to herb and everything in between. For instance, gin liqueur that can be enjoyed on the rocks or in a low abv G&T. Innovation has always been the driving force of our industry, and with 2020 behind us, 2021 is looking to be a banner year for redefining innovation and creating new traditions around the “what, where, why, and how” of enjoying a cocktail or two.

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THE LOCALS

BRAND PROFILE

THE REVOLUTION

WILL BE LIVE

by Michael Tulipan

The spirit of revolution runs through the veins of Guillotine Vodka founder Paul Berkmann. After a long career in media and events management, Berkmann launched his premium French vodka brand with the goal of shaking up the category with a new aged vodka.

Guillotine is made from Pinot Noir, Pinot Meunier, and Chardonnay grapes sourced from the best vineyards in France’s AÿChampagne region. The vodka comes in two styles, the more traditionally made Originale and the barrel aged Heritage. With this aged vodka, Berkmann truly breaks the mold. “Not being from the drinks industry is probably why I was bold or crazy enough to start a revolution in the vodka business,” he says. “Everyone says vodka is a neutral spirit that doesn’t age. I had to rise to the challenge: to age vodka, give it color, and, above all, a unique flavor.”

During his career outside the spirits industry, Berkmann felt himself developing an appreciation for the spirit. “Vodka brings all cultures together, all universes. You find fans everywhere around the world,” he says. “That’s why I’m passionate about vodka.” To develop the recipe for Guillotine, he enlisted Jean-Luc Braud’s help, formerly of the Rémy Cointreau Group.

The grapes are handpicked, then de-seeded, pressed, fermented, and slowly distilled in a 100-year-

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old distillery. This use of traditional French techniques preserves the subtleties of the fruit. After distillation, the spirit destined for Heritage spends time resting in Limousin oak barrels, the wood contact adding the vodka’s trademark amber hue.

Both Originale and Heritage are 100% natural without any additives, vegan, and gluten-free.

Heritage is Berkmann’s pride and joy, the barrels imparting notes of spice, vanilla, and cinnamon, with a well-balanced nose and clean, smooth palate. “You can sense a pleasing fullness mid-palate,” Berkmann says. “The final assault is long, revealing a hint of umami, a touch of licorice, and Szechuan pepper.”

The aged vodka is versatile enough to be enjoyed neat or in craft cocktails. Its vanilla and toffee notes make it the perfect base for dark spirit cocktails. Berkmann recommends bartenders try Originale in a Martini. “We are the perfect vodka for Martini lovers as we bring softness, but as well real character to the classic cocktails,” he says. He suggests sipping Guillotine Heritage on the rocks.

Starting from its West Coast footprint in California and Washington state, the brand has big plans to conquer the United States market as it builds out its team and distribution network.

Its distributor RNDC has already

GUILLOTINE BARREL AGED VODKA BREAKS THE MOLD placed the vodka in some of the best bars and restaurants. The Originale has won awards in 23 different competitions, including a gold medal three years running at the Spirits Selection by Concours Mondial de Bruxelles and a double gold at the 2019 San Francisco World Spirits Competition. A cut above the rest, indeed.

Everyone says vodka is a neutral spirit that doesn’t age. I had to rise to the challenge: to age vodka, give it color, and, above all, a unique flavor.

— PAUL BERKMANN, GUILLOTINE VODKA FOUNDER

FRENCH JULEP INGREDIENTS

1 1/4 oz. Guillotine Heritage 1 /4 oz. sherry 1 /2 oz. honey PREPARATION

Muddle persimmon; build in Julep cup or rocks glass.

Garnish with persimmon and mint leaves.

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THE LOCALS

DISTILLERY PROFILE

Passing Down

a Family Tradition CALIFINO IS REAL PEOPLE,

MAKING REAL TEQUILA

By Joseph Luparello

CaliFino Tequila's Chiky and Tio walking the fields of Jalisco

Photo Courtesy of Cool Girl Connection

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The story of the Luna family’s tequila is a beautiful exchange. Crafted in 1975, Don Jose Luna believed he had a gift to share with the world. It was his mission to develop the most legendary tequila in all of Jalisco. To reach this quest, Don Jose visited close friends at familyowned Tequilarias in Arandas, Jalisco, where he grew up. There, he sampled a range of private tequila batches and learned what he thought the finest tequilas were. He then instilled that knowledge into making his handcrafted recipe.

Don Jose’s love for tequila was the foundation of something far greater than he ever imagined.

In 2003, Don Jose’s sons, who go by the nicknames “Pops” and “Tio,” would fill Manzanita soda jugs with the family tequila recipe and bring them across the border to San Diego to share with their family and friends. Pops’ son, Miguel, also known as “Chiky,” was playing professional soccer for the San Diego Sockers at the time and would bring tequila in water bottles with him to the games to share with his teammates. The Luna Family tequila quickly became a staple in the Sockers’ locker room.

Phil Salvagio, the Sockers’ head coach and Chiky’s longtime friend, detected great potential in the tequila. The two decided to bottle and import a batch for close friends in 2014. The tequila was so well received, that the duo embarked on an endeavor to bring the tequila to market. Just like that, a new luxury tequila was born.

Looking back to the early stages of their company’s journey, Chiky recalls, “I will never forget the feeling of seeing CaliFino sold in the arena to all of our supporters for the first time.

It was like we were sharing our post-victory celebration with the entire crowd. That pretty much sealed the deal. We knew we had to make CaliFino more accessible to the public.”

Little time was wasted before CaliFino introduced a premium, additive-free tequila that holds a special place in heritage and history.

The promise of craft and quality is kept through using 100% pure, ultra-premium blue weber agave aged in White American and French Oak barrels. Breaking down his rationale for choosing the name “CaliFino” Miguel explained, “It comes from the idea of two San Diego locals bringing a fine sipping tequila to the table, encouraging our audience to enjoy their lifestyle. Cali- California, Fino- finer life. We have committed to creating the highest quality product from the roots of our company. When you drink CaliFino, you are supporting generations of a passed-down family tradition.”

Every package of CaliFino has a custom handcrafted leather label which makes for a one-of-a-kind experience. The goal of the bottle packaging was to create a visual representation that would convey the authenticity of the family recipe and unique origins. CaliFino was created by real people, making real tequila. Tequila belongs to Mexico, and CaliFino is simply grateful enough to share its little piece of Jalisco with the world.

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THE LOCALS

BEVERAGE DIRECTOR 1. MIKE IS HANDS-ON. Not long after he began to work, Mike realized the years of witnessing the family business were beneficial to some degree, still the hands-on experience would be essential for him to make a genuine connection with the trade. To sharpen his bar awareness and diversify his skillset, he carefully shadowed and practiced mastering techniques from expert bartenders.

2. MIKE STAYS ON TOP OF TRENDS. Mike worked at various nightlife outlets in Manhattan and ran a beach bar on the Coney Island Boardwalk for a few summers. He was inspired to keep getting better, teach himself new things, and stay on top of the trends.

3. BARTENDING WAS NOT MIKE’S ORIGINAL PATH. It was not until he began working for Tommy’s Tavern + Tap that he saw himself doing this full time as a career. His original career path was centered on education, which helped him develop a level of patience. After his start as a bartender at Tommy’s Tavern + Tap, he was soon promoted to beverage director for the group (which, also includes Tio Taco + Tequila Bar).

Photo by Zack Perl

5 Things about Mike Spence TRIPLE T HOSPITALITY GROUP BEVERAGE DIRECTOR

WITH A FATHER WHO OWNED A BAR AND RESTAURANT IN BAY RIDGE, BROOKLYN, MIKE SPENCE’S RELATIONSHIP WITH THE HOSPITALITY BUSINESS HAS NATURALLY DEVELOPED SINCE HIS YOUTH. THE INDUSTRY’S PRESENCE IN HIS BLOOD INITIATED HIS JOURNEY TO BECOMING BEVERAGE DIRECTOR FOR TRIPLE T HOSPITALITY GROUP (INCLUDING TOMMY’S TAVERN + TAP AND TIO TACO + BAR).

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4. FOR MIKE, EVERYONE NEEDS TO BE ON THE SAME PAGE. From his experience with Triple T Hospitality Group, Mike has learned some helpful insight bartenders ought to know. Not only does he create drinks that fit the brand’s identity, but also cocktails need to be made well, consistently. “You must have the right training program in place,” he urges. “You need to ensure that everyone is doing the same thing the same way (quality control); consistency is key!”

5. MIKE LIKES TO MAKE GOOD-LOOKING COCKTAILS. The cocktail menu at Tommy’s Tavern + Tap features signature craft cocktails, rotating beers on tap, and at their sister restaurant, Tio Taco + Tequila Bar, there are over 100 premium tequilas and mezcals. At Tommy’s, they also created a custom-made whisky and bourbon room offering their own signature blends with brands like Penelope Bourbon.

Mike has an old-school meets modern interpretation of the beverage industry, using fresh and seasonal ingredients in his concoctions. “Make sure the drinks are equally as delicious as they are visually appealing,” he says.

HAITI SINCE 1862 – 86 PROOF

Rhum Barbancourt, as a Rhum Agricole, is crafted from cane juice (no molasses); Aged in oak cask to the full number of year written on the label (4, 8 or 15 years).

No additive, no flavoring, no coloring. Barreled as pure as it flows out of the still.

THE LOCALS

PROFILE

A GOOD BRAND starts with

GREAT PEOPLE

By Joseph Luparello | Photo Courtesy of Bacardi

JACOB BRIARS, GLOBAL TRADE ADVOCACY DIRECTOR FOR BACARDI “I love the way cocktails and spirits connect to a time and place,” explains Briars. “I will always appreciate the way spirits bring the world closer together.

They allow you to enjoy the agricultural bounty and craft of distillers and blenders wherever you are in the world.

With one sip, you can taste Scotland or Mexico, even if you cannot physically be there.”

Years of gathered knowledge and experience led Briars to his role as Global Trade Advocacy Director for Bacardi. Briars takes pride in his brand’s incredible history and strong culture—a “family” culture that is present throughout. For Briars and his Bacardi team members, this means the stories that shape preceding generations inspire future generations.

For Bacardi, its family extends to the industry’s artists: bartenders. The company acknowledges the craft with opportunities to shine in cocktail competitions such as BACARDÍ Legacy and PATRÓN Perfectionists. With new employment opportunities like the Shake Your Future program, the brand helps alleviate the stress of countless mixologists through training and resources.

Jacob Briars’ passion for the spirits industry stems from his earliest gig as a bartender in New Zealand. He learned that cocktails could bring about meaningful bonds and “connect” the imbiber to different locations and time periods.

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Addressing ambitious bartenders who intend to make the career leap he did, Briars insists that empathy for others and an optimistic outlook are essential.

“Good brand ambassadors manage to display both confidence and humility, which I see as two sides of the same trait, really. Bartenders are often full of confidence. Those that can pair it with humility will be great ambassadors, and more importantly, great people.”

THE LOCALS

DISTILLERY PROFILE

Whiskey Born out of Unique Partnerships TWO DYNAMIC WOMEN, LOCAL BARTENDERS, AND A WINNING PROTOTYPE COME TOGETHER TO FORM ROE & CO. IRISH WHISKEY

By Michael Tulipan THE NAME GEORGE ROE LOOMS LARGE IN IRISH WHISKEY LORE. GEORGE ROE & CO. WAS A POWERHOUSE DURING THE GOLDEN AGE OF IRISH WHISKEY, EXPORTING PRODUCTS WORLDWIDE FROM 17-ACRE THOMAS STREET DISTILLERY IN DUBLIN FOR ALMOST 200 YEARS. UNFORTUNATELY, THE DISTILLERY CLOSED ITS DOORS IN 1926, AND THE LEGENDARY NAME WAS CONSIGNED TO HISTORY’S DUSTBIN. ALL THAT REMAINS IS THE DISTILLERY’S WINDMILL TOWER AND A PEAR TREE THAT STILL FLOWERS TO THIS DAY.

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Launched in the U.K. and Ireland in 2017 and then in the United States in 2019, Roe & Co. pays homage to the historical traditions that George Roe fostered while creating a contemporary, forward-looking brand of premium Irish whiskey versatile enough for modern bartenders. The distillery has taken its place among the vanguard of new Irish distillers that have opened in recent years, with its doors open to the public for tours, tastings, and the enjoyment of cocktails.

Much like the Irish whiskey industry of the 20th century, the area where Roe & Co. is produced fell on hard times before springing back to life with the turn of a new century. The two-year-old distillery is part of the larger revitalization of The Liberties, a historic working-class neighborhood southwest of Dublin’s city center that has become a tech hub and home to new distilleries.

Roe & Co.’s successful launch has been guided by two dynamic women, Master Blender Caroline Martin and Head Distiller Lora Hemy. Martin is a veteran of the brand’s parent company Diageo, having worked on its scotch portfolio for more than thirty years before being approached about the company’s new Irish venture. “I was excited about learning the sensory characteristics of Irish whiskey—malt, grain, and pot still,” she says.

The whiskey’s blend was born through a partnership with local bartenders. “The bartenders took my prototype blends to gain constructive feedback from consumers in neat, straight mixer and cocktail serves,” explains Martin. “I used that feedback to tweak and optimize my prototypes so that I knew they would adore what went into the bottle.” In all, over a hundred prototypes were tried, with the winner being number 106.

It all starts with hand-selected stocks of Irish malt and grain whiskies. During the aging process, Martin uses a combination of first fill and refill American bourbon casks to build layers of vanilla, fruit, and spice into the whiskey. The blend is non-chill filtered, giving the

whiskey a creamy mouthfeel that contributes to a great drinking experience. The resulting blended whiskey at 45% ABV is smooth and balanced between the malt’s intense fruitiness and the mellow creaminess of the grain whiskey.

With a new distillery built for expansion and exploration, the current blend is just the start. Martin and Hemy look forward to introducing new expressions since the facility was designed to work with a range of different mash bills and distillation techniques.

Roe & Co. whiskey is designed to be versatile. “Because Irish whiskey lends itself to different serves, it’s very adaptable—neat, straight mixers and cocktails,” remarks Martin. “I’m sure this is a characteristic that is attracting a new generation of whiskey drinkers. Drink it as you like it!”

CAROLINE MARTIN, ROE & CO MASTER BLENDER

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THE LOCALS

SPIRITED STORY

IT’S ALL ABOUT FRIENDS, FAMILY,

& 46

COCKTAILS

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By Terri Marshall Growing up in the town of Lund, located in the southern tip of Sweden, Daniel Undhammar, vice president of sales for Edgewater Spirits, entered the hospitality industry at an early age. As owners of a local hotel, his parents enlisted help from the entire family to keep things running smoothly. Working before and after school, weekends, and holidays, Undhammar did a bit of everything from making the beds to cleaning the showers and trimming the hedges. Eventually, he became part of the kitchen help, scrubbing pots and pans, prepping and making sauces, moules marinières, bussing, and serving.

On one fateful day, someone needed help in service with a request for cocktails. So, he donned a suit and a little bow tie and began interacting with customers. When four American guests ordered a round of Manhattans, Undhammar smiled and said, “Sure, no problem.” Having never made a cocktail in his life, he scurried into the kitchen and pulled a bar book from the spirits cupboard. Locating a Manhattan recipe, he mixed the drinks, added a garnish and delivered the cocktails with a confident smile. As he walked away, one of the guests said, “These are delicious, thank you Daniel.” When they ordered a second round, he was hooked. “I think I caught a bit of a bug,” Undhammar recalls.

Decades later, the spirit community is where he feels most at home. His path led him to London, where he worked every shift he could as a bartender then later as bar manager. At one point, he became a bar owner, which led him into the world of brand development.

Undhammar had the good fortune to travel the world, shaking cocktails and teaching and inspiring young bartenders.

Today in his role with Edgewater Spirits, he works tirelessly building and promoting the company’s brands, including Wódka Vodka and Harleston Green Scotch. Bartender favorites, these spirits were primarily based in the on-premise business. The COVID punch of 2020 required his company to pivot more towards retail to ensure survival. “Retail has always been extremely important,” explains Undhammar. “Since 2020, when the nucleus shifted considerably, we had to shift more of our business to retail. But, where the lights were still on in bars and restaurants, we were there to supply and support.”

The support reached beyond stocking the bars. Referring to colleagues in the industry as “friends and family,” Undhammar stepped

up to take care of his own. “We loaded up 25 pounds of minced meat, marinara sauce, garlic, onions, and pasta for our bartender friends and dropped it off at The Hub—a favorite downtown Tampa dive bar of industry workers.”

Meanwhile, he had a business to run and keeping the brand momentum going required creativity. “Sometimes you have to swim at night when the other fish are sleeping,” says Undhammar. All that night swimming seems to be working, stemming back to an old work ethic of working harder and longer than most.

“On-premise has been the hero for our brands for a long time—it will always be. But retail is also very important because it enables us to reinvest into the on-premise businesses to help our cocktail friends and family. The wider we cast our nets, the more opportunities we find.”

Casting that net in a few new directions has contributed to the brands’ continued success.

“We’re starting to do cocktail classes with industry figures offering support with our brands.”

Edgewater Spirits has teamed up with Shaker & Spoon, a monthly subscription service in another fun collaboration. The brainchild of Anna Gorovoy, Mike Milyavsky, and Danny Ronen, Shaker & Spoon boxes arrive with everything you need (except the alcohol) to create the cocktails of the month: original recipes, house-made syrups, bitters, garnishes, and more, plus an online video guide. Each Shaker & Spoon box calls for a specific spirit to mix up that month’s cocktails. April’s box is Steeped in Vodka 2, and Chelsea Santos, one of the featured bartenders, recommended Wódka Vodka. The box comes with enough ingredients for 12 cocktails which pairs perfectly with a 750 ml bottle.

Sometimes you have to swim at night when the other fish are sleeping.

— DANIEL UNDHAMMAR, EDGEWATER SPIRITS VP OF SALES

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ASK A BARTENDER

garden to glass cocktails with Norton Christopher

Photos by Norton Christopher and Taylor Ellen Larkin, Neverland Urban Farms

THE LOCALS

WHEN WORKING TOWARD A MORE SUSTAINABLE BAR, SOURCING LOCAL AND IN-SEASON PRODUCE IS A GAME-CHANGER. THE FEWER MILES YOUR INGREDIENTS TRAVEL, THE LOWER THEIR CARBON FOOTPRINT. AS A RESULT, GARDEN-TO-GLASS COCKTAIL PROGRAMS OFFER A WIDE RANGE OF BENEFITS, BUT GROWING A BAR GARDEN ISN’T SOMETHING EVERY BARTENDER CAN DO. NORTON CHRISTOPHER, CHILLED 100 MEMBER AND BEVERAGE DIRECTOR FOR PARDOS RESTAURANT GROUP IN MANDEVILLE, LOUISIANA, SHARES HIS TIPS FOR CREATING A GARDEN-TO-GLASS PROGRAM. Tell us about the concept of garden-to-glass?

Much like farm-to-table, which began as a social movement and is now a common core practice amongst restaurants and chefs, garden-to-glass brings various things grown in a garden into cocktails via infusions into spirits, syrups, bitters, tinctures, raw shaking, and garnishes. We are always looking for this developed layer of flavors in cocktails and food. In the same manner, we experience food—we see, smell, taste, and touch our cocktails. So, we are creating an experience through the stimulation of senses. Like farm-to-table, garden-to-glass is based on sustainability and getting back to our roots (pun very much intended). By implementing a garden program, whether at a restaurant, bar, or home, we reduce our footprint, time, labor, and overall cost and increase the direct control of what we want to grow and the quality of that product.

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How did you get into the concept?

The seed was first planted when I met Cody and Samantha Carroll, owners of Hot Tails and Sac-a-Lait.

They had come into Kenton’s, where I was the head bartender at the time, and we hit it off instantly. We shared common backgrounds of being raised on the farm and living off the land. Months later, they invited me to be the beverage director at Sac-a-Lait. I observed how Cody and Sam would use ingredients. It flooded me with emotion, nostalgia, memories, flavors, smells, and food that my grandmother would cook. There was a small onsite garden that I began adding to, ending on average with 30 or so different herbs to choose from seasonally. I was able to pull memories and dishes that my grandmother would make and translate them into cocktails. From the Cypress Sunset to the Until T’Amaro and tea-infused Pimms Cup—garden-to-glass became my foundation, my mantra. It is where every cocktail starts for me. I bring my family’s love for the farm, and I put it into a glass in ways that most never had.

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Learn more about our products at: www.heavenlyspirits.com

THE LOCALS

ASK A BARTENDER

Can you share a few tips on how to start a garden?

To start a bar garden, it all starts with space—indoor or outdoor. Due to technology, there are ways to implement a garden to fit your space. If you have ground space and nutrient-rich soil, take that route. If you have a decent amount of space but no soil, such as a rooftop, you can buy or build planters. Look online and find businesses giving away free shipping pallets to break down and rebuild into planters. This is also another way to reduce waste and increase sustainability. If you have minimal space and no dirt, you can get vertical planters, which are hydroponic. Several can fit in a fairly small space and can grow inside. This garden will require more funds and setup (racks, lights, trays, continuous soil).

Still, it can add accessibility and diversity to what you grow since you are not dependent upon the outside elements and seasons.

want to grow strawberries. You’ll blow threw them in less than a week, and your seasonal cocktail just turned into a weekly special or micro seasonal cocktail (which is a thing). Be aware of the bar garden’s impacts across costs and implementation. Lastly, if you want or need to shorten the time until harvest, you can often find transplants from local nurseries, so you don’t have to start from seed.

What are your top plants to include in a bar garden?

I start with the hardest to find or most expensive things—providing more time and money to utilize these ingredients in your program. Some top ones for me have been curry herb, African blue basil, chocolate and orange mint, wormwood, pineapple sage, lemon verbena, Mexican tarragon, rue, borage, dill, expensive rare peppers, Malabar spinach, lemongrass, culantro (similar but stronger than cilantro), and chicory (which An important factor is whatever planted can is an herb with a similar flavor to coffee and is popular continuously produce what you’ll need. For example, in New Orleans, stemming from the early 19th-century if you have a small space, you wouldn’t necessarily “Continental Blockade” imposed by Napoleon).

In the same manner we experience food—we see, smell, taste, and touch our cocktails. So, we are creating an experience through the stimulation of senses.

— NORTON CHRISTOPHER, PARDOS RESTAURANT GROUP BEVERAGE DIRECTOR

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IF YOU’RE LOOKING FOR THE SMOOTHEST MOST DRINKABLE VODKA ON THE PLANET, YOU JUST FOUND PARADISE. Life is what you drink from it.

WWW. MO N K E Y I N PA R A D I S E . CO M Monkey In Paradise, LLC, W. Palm Beach, FL 40% ALC/VOL.

MIX IT UP

CELEBRITY SIPS

THESE DAYS IMMUNE-BOOSTING INGREDIENTS ARE IN VOGUE. WITH MORE OPTIONS FOR LOW-ABV AND NO-ABV COCKTAILS ON BAR MENUS, THERE’S NO BETTER TIME THAN THE PRESENT TO PUT WELLNESS FIRST. HERE’S A LOOK AT SOME OF OUR FAVORITE HEALTH-CONSCIOUS CELEBRITIES ARE WHAT THEY’RE DRINKING. POST MALONE The rapper can be seen sipping on his favorite beer, Bud Light, but has recently switched to lighter and more refreshing wine—his rosé, Maison No. 9.

“Rosé is for when you want to get a little fancy,” he says.

JESSIE JAMES DECKER The country singing fashion designer lives an overall healthy lifestyle that she frequently shares on Instagram. Decker mixed up her hydrating version of sangria during quarantine that contained red wine, LaCroix, Pedialyte, and a touch of sugar.

CHRIS PRATT Chris Pratt sticks to a clean and healthy diet with a daily workout routine but is no stranger to 12-ounce curls.

Pratt likes to sip on lowcalorie beer like Michelob Ultra, so it doesn’t interfere with his fitness regimen.

“Michelob Ultra doesn’t throw off my workout routine,” remarks Pratt.

JILLIAN MICHAELS Michaels has helped millions of people reach health and wellness goals with fitness apps, meal plans, and workout routines.

When it comes to cocktails, she opts for drinks that have health-boosting properties. “The drink choices I make, like red wine or whiskey, have the benefit of polyphenols and antioxidants which have been shown to boost heart health, etc.”

KRISTIN CAVALLARI Kristin Cavallari is known for her days on The Hills, Very Cavallari, and her best-selling cookbooks. However, the mom of three sticks to a healthy lifestyle, even when it comes to alcohol. “I hardly ever drink alcohol, but when I do, it’s tequila Blanco with sparkling water, lime, and jalapeños.”

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DRAKE Rapper and hip-hop artist, Drake, likes to enjoy a glass of Pinot Grigio every once in a while. In an Instagram post, Drake was pictured holding a wine glass and captioned it, “Santa Margherita the real thirst quencher.”

ADVANCED MIXOLOGY

DRINK IN HISTORY

Dark ‘n Stormy

Sailors, shipwrecks, and sunsets

By Lanee Lee

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O

f cocktails with strong destination origins or associations—such as the Mai Tai is to Hawaii, the Pimm’s Cup is to the U.K., and a Pisco Sour is to Peru—the Dark ‘n Stormy (and the Rum Swizzle) is to Bermuda. Although its mysterious name alludes to a complicated mix, it’s one of the most fool-proof classic cocktail recipes: Collins glass, ice, rum, ginger beer, stir and drink.

Known as the shipwreck capital of the world with more than 300 sunken ship ruins lying on the ocean floor surrounding the island, Bermuda is the perfect place to have a national cocktail named after a sea voyager’s worst nightmare.

To truly appreciate Bermuda’s national cocktails—be it a Dark ‘n Stormy or Rum Swizzle—it’s best to enjoy them at the source (of course, when vacation travel is the norm again). It just tastes better. Sipping it while watching the sunset over the island’s stunning pink sand beaches doesn’t hurt either. Owned by local icon William Cox, Harry’s in Hamilton is the place to mingle with the island’s jet setters. For a side of modern art with your drink, head to the Fairmont “Pink Palace” and grab a drink at Marcus’. The most romantic spot in Hamilton for a drink is Waterlot’s. And if hidden speakeasies are your beat, check out Yours Truly. On the other side of the island, for the classiest Dark ‘n Stormy you’ll ever imbibe, make the drive up the hill to Conservatory Bar at Rosewood Bermuda.

While traveling to Bermuda for a Dark ‘n Stormy might be on your dream 2021 must-visit list, for now, you can shelter in place from the virus storms and try this biting yet smooth sipper.

Dark ‘n Stormy INGREDIENTS

1 ½ oz. Goslings Black Seal Rum ½ oz. Goslings Stormy Ginger Beer Lime wedge (for garnish) PREPARATION

In a tall glass filled with ice, add ginger beer and top with rum.

Garnish with a lime wedge.

And who better to invent and name the cocktail but a brave bunch of distinguished mariners? According to lore of Goslings Rum—a family-owned rum distillery since 1857—the Dark ‘n Stormy was invented by members of the Bermuda Royal Naval Officer’s Club more than a century ago. They said the murky brown color of the cocktail was “the color of a cloud only a fool or dead man would sail under.”

Lime was not a part of the original cocktail but now a widely accepted garnish. It brightens it up and pulls it together, like the shine on a naval officer’s shoes.

Interesting to note there is only one way, legally, to make a Dark ‘n Stormy. Any ol’ dark rum will not do. Trademarked in 1991, it cannot be called a Dark ‘n Stormy unless it’s made with the molasses-based Goslings Black Seal Rum. (If you’re curious, three other cocktails have United States patents as well: Pain Killer, Hand Grenade, and Sazerac.)

The Dark 'n Stormy created by bar manager John Lake at the renowned Conservatory Bar.

Photo by Rosewood Bermuda

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ADVANCED MIXOLOGY

FOOD KNOW-HOW

The Wild World of Fermentation MAKING IN-HOUSE FERMENTATIONS IS A GREAT WAY TO REDUCE YOUR BAR’S WASTE AND CREATE UNIQUE DRINK INGREDIENTS. ANYTHING FROM FRUITS AND PEELS, TO A-BIT-PAST-ITS-PRIME PRODUCE CAN BE USED TO FLAVOR HOUSE-MADE FERMENTS LIKE SHRUBS, VINEGAR, AND KOMBUCHAS. “The most obvious fermentation for bartenders to use is shrubs,” shares Gabriella Mlynarczyk, bartender and author of Clean + Dirty Drinking. “They’ve become quite popular in the past few years. When I started mixing cocktails, there was nothing available, so I started making my own. When you think about it, all beers, wines, and spirits spring to life via the process of fermentation.” To make a quick and easy shrub, choose fruit, muddle it in a jar to release juices, add sugar, then add vinegar (apple cider vinegar goes with anything). Seal with a lid, shake, and let sit for a couple of days in the fridge.

Mlynarczyk continues, “They add a tart, mouth puckering complexity to cocktails that citrus cannot. You also only need tiny amounts to get the desired finish. Use fermented ingredients in stirred cocktails to increase acidity without changing the clarity of the drink.” Also, adding fermented vinegar to a homemade soda gives way to a brisk, refreshing note that’s very different from what you’d get with a tart juice.

Making homemade fermentations like kombucha (fermented tea made by adding bacteria, yeast, and sugar) is easy—still, there are many local producers. Bartenders everywhere are loving the ‘bucha booze combo. One tip for mixing with the libation: “When working with the ‘mother’ that can appear in fermented beverages, double strain,” offers Melissa Nasits, Monin flavor expert. “The mother can be a little off-putting.

Strain and then rolling to mix is best since you don’t want to kill the effervescence.”

When working with fermentation in-house, Mlynarczyk notes that cleanliness is critical. “Fermentation, while fun to play with, can also be deadly; working with unclean tools, etc., or not properly storing your fermentation experiments can make you sick. Something like kombucha or water kefir can be quite temperamental and if left too long can get volatile, exploding or shooting a lid off from all the pressure the fermentation has built up.”

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Kombucha Americano INGREDIENTS

1 ½ oz. sweet vermouth ½ oz. Monin Orange Spritz Syrup 5 oz. kombucha (unflavored) Mint and orange peel (for garnish) PREPARATION

Fill Collins glass with ice. Pour ingredients into glass. Stir gently to mix. Add garnish.

ADVANCED MIXOLOGY

THEATER OF WINE

DARE TO DUEL

By Christina Staalstrom The business of wine has changed drastically over the past year. With traditional wine tasting events and winemaker dinners off the table, wineries had to reinvent how they connect with consumers and are taking to technology to create novel ideas that deliver multi-sensory brand experiences.

In this new landscape, Terlato Wines kicked off a multichannel marketing campaign to launch their latest brand, Dueling Pistols. “Consumer expectations are shifting, and as a result, experience has become a primary tenant of brand loyalty,” remarks Bill Terlato, Chief Executive Officer of Terlato Wines.

The Dueling Pistols wine encompasses two blends from the Paso Robles and Dry Creek Valley regions of California, made of two bold, competing varietals in a 50/50 blend in each bottle. These two varietals fight for power balance, and their duel is brought to life through a narrative podcast that immerses the listener into a tension-filled, fictional origin story.

The narrative of the podcast follows a cast of dynamic characters surrounding a head-to-head shootout duel over the leadership of the town. The brand’s only production goal with the ten-episode series was to create a nostalgic listening experience for consumers, reminiscent of the Golden Era of American radio during the 20th century, that will grow with the brand.

“Creating a cross-platform content approach is part and parcel to meeting wine drinkers when and where they are,” says Terlato. “The stories inspired by the wine help pull consumers in to interact with the characters as the story continues to evolve with future seasons.”

The Dueling Pistols brand includes two distinct highquality blends that, like the podcast they inspired, is the story of unlikely pairings, bold standoffs, historic

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Creating a cross-platform content approach is part and parcel to meeting wine drinkers when and where they are.

— BILL TERLATO, CHIEF EXECUTIVE OFFICER OF TERLATO WINES

vines, and winemaking in the American west. The Paso Robles Blend, 2016, is 50% Cabernet Sauvignon and 50% Petite Sirah from the same vineyard. After harvest and processing, the rich and complex Cabernet Sauvignon and bold and tannic Petite Sirah are aged in French oak barrels for 18 months resulting in a smooth wine with some distinct depth in flavor structure.

The Dry Creek Valley Blend, 2016, is 50% Zinfandel and 50% Syrah, both old vines (50+ years) and mature plantings (12+ years), but different vineyards. The Zinfandel matures on a rocky hillside of Northern Dry Creek valley, while the Syrah grapes capture the dense, clay-like soils of Southern Dry Creek Valley. After harvest, the grapes are fermented separately before this unique pairing is blended and aged in French Oak barrels for approximately 18 months giving this bold wine a layered oak flavor.

With Dueling Pistols, Terlato has created an attentiongrabbing and experimental launch campaign.

“Leveraging a content-first launch concept has been designed with Dueling Pistols’ drinkers in mind. The brand’s Gen X target audience longs for content immersion,” said Tony Terlato, Jr., National Director of on-premise accounts at Terlato Wines.

Terlato turned to Round Table Companies (RTC), a creative storytelling group, to help conceive the characters, storylines, and plot for this historical fiction. With the help of photographs and one-on-one interviews with Terlato employees, they deliver a story that captures the wines’ character and depth.

Pour yourself a glass of Dueling Pistols and listen in as gunslinging spurs go head-to-head for a face-to-face pistol duel. Tune in to the podcast wherever you listen: Apple Podcasts, Spotify, Stitcher, Google Podcasts, and more.

Visit directory.libsyn.com/shows/view/id/duelingpistols for a direct link to listen in to the Dueling Pistols Podcast Season 1.

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

When it Comes to

RUM PREMIUMIZATION CONTINUES TO DRIVE MARKET TRENDS

By Michael Tulipan

W

hen it comes to aged rum, brands are increasingly fashioning unique, complex bottlings that hold their own against competing categories like whiskey and cognac. And often, they come with a price point to match.

Premiumization has been driving growth in all spirits categories for some time, but perhaps no more so than rum. The Distilled Spirits Council of the United States tracks spirits sales by category. For rum, the lowest or “value” category has declined sharply as the premium and higher-end categories have exploded in popularity. In 2020, the “premium” and higher tiers continued their growth despite the pandemic, while the value category fell. Some shift can be explained by the pandemic shuttering bars, but the writing has been on the wall for some time. American consumers are seeking out higher-quality spirits.

The premium category is the top driver of rum sales, with 65% of all cases sold in the United States in the past year. However, the largest increase in any rum category was “high-end premium,” with a growth of 7.7%. Coupled with “super-premium” at 2.5% growth, luxury rum showed itself resilient against economic headwinds. While much has been made of the struggle for rum to break into the high-end market, even with super-premium imports doubling, the gap is steadily closing between high-end rums and other premium spirits.

While many define “aged” rum as three or more years of aging, brands are increasingly releasing spirits aged 12, 21, even 25 years at increasingly higher price points.

These distillers see aged rum as an opportunity to reach out to whiskey drinkers who are open to exploration and understand the price-to-age valuation.

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At higher price points, consumers expect complex layers of flavor. Since rums are generally aged in exbourbon or sherry casks, distilleries use these barrels to impart different characteristics. Bourbon casks add sweetness and roundness, while sherry casks can provide dryness or sweetness depending on the style of sherry that had been in the barrel.

More brands are confidently pushing the envelope with length of aging and mixing barrel types. Dos Maderas ages its rums for five years in the Caribbean and three to five more in Spain in ex-sherry casks.

Diplomático Rum Reserva Exclusiva is aged 12 years, while its Ambassador ages for a minimum of 12 years in white oak and finished for two years in PX barrels.

Other aged rum expressions include Angostura 1787, a super-premium blend of rums aged for a minimum of 15 years in charred oak barrels, part of a premium family of rums including Angostura 1919 and Angostura 1842. Don Pancho Origenes offers 18-yearold and 30-year-old expressions aged in American oak bourbon barrels. Mezan XO is a limited collection of rums, unsweetened, uncolored, and aged in casks until they reach their optimal maturity.

More brands are pushing the envelope with length of aging and mixing barrel types.

Santa Teresa 1796 uses the traditional Spanish-style solera aging system, mostly used in sherry and brandy production, blending three types of rum aged from four to 35 years. Appleton Estate, overseen by the first female master blender in the rum industry, Joy Spence, offers an incredibly complex 21-year-old and once released a 50-year-old rum. Among other very aged brands, you will find 25-year-old from Ron Centenario and Flor de Caña.

Aged rum has been positioned as a sipping beverage, but that should not discourage its use in cocktails. The rounder, more elevated flavor profiles integrate well to create a refined drink. Consumers have also become more accustomed to the accompanying price tag with aged rums. This allows bar owners to offer more highend premium cocktail options on the menu.

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

WRITTEN in the STARS AGED RHUM FOR SIPPING

By Michael Tulipan

Rhum Barbancourt has been a cultural ambassador for the island of Haiti for nearly 160 years. Steeped in traditional craftsmanship, the brand showcases aged rhums that stand the test of time. While some brands have only recently shifted their focus to sipping rums, Rhum Barbancourt’s history is deeply rooted in aged spirits. Only in the past twenty years did the company even add a white rhum.

Maison Barbancourt was established in 1862 by Dupré Barbancourt, a native of Charente, the traditional home of France’s Cognac production. Inspired by the double distillation techniques used in crafting the finest Cognacs, Dupré created a signature line of two rhums—3 Stars and Réserve Spéciale 5 Stars—the naming convention a nod to the Cognac age-specific rating system used at that time.

Everything starts with the raw materials. Rhum Barbancourt is made with locally sourced, 100% sugar cane juice, not molasses commonly used in Caribbean rum production. It is important to note, the use of sugar cane juice imparts all the essences of the cane in the final flavor profile yielding a more complex rhum. The rhums mature in single barrels and are not blended during the aging process.

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The flagship expression, 3 Stars, ages four years in French Limousin oak. Interestingly, Limousin oaks grow 80 miles west of Cognac and can be found in a Limousin forest.

These barrels were thoughtfully chosen for their specific aromas carried in the wood. The Réserve Spéciale 5 Stars expression rests for eight years, then is transferred to ex-bourbon casks to sit for an additional seven years, resulting in a 15-year-old Estate Reserve rhum.

With a smooth, well-balanced profile, 5 Stars can be the base spirit in a cocktail or sipped on its own. The finish is powerful and complex, with notes of cooked fruit and citrus.

Originally made for family and friends, Rhum Barbancourt Estate Reserve was first commercially released in the 1960s. This remarkable rhum rests in three different types of oak barrels over its 15-year aging process, resulting in a complex, full-bodied spirit with a long, sweet yet spice-forward finish.

“The Estate Reserve is the closest to a Cognac for me, so I like to have a glass after dinner served in a Cognac glass,” says company CEO Delphine Gardère. “The palate is powerful with a great aromatic richness, with cinnamon and pepper.” Gardère recommends the

3 Stars for cocktails like her personal favorite, a Rhum Sour made with lime and bitters. “In Haiti, most of our cocktails are made with the 3 Stars aged rhum,” Gardère says.

“White rum is not something that is used as much.”

Regulations around aging and other best practices are the key to ensuring the category’s future success and Gardère is hopeful for improvement. “My belief is that it’s important to start abiding by a coherent set of rules, notably on the subject of provenance and aging, like Champagne or Cognac,” says Gardère. “WIRSPA (West Indies Rum & Spirits Producers' Association) has done an amazing job at helping rum producers set up a best practice guideline and developing an Authentic Caribbean Marque label.”

The nation of Haiti and Rhum Barbancourt are inextricably linked. Through political turmoil and more than a century and a half of natural disasters, Rhum Barbancourt continues to thrive and make some of the world’s finest aged rums.

My belief is that it’s important to start abiding by a coherent set of rules, notably on the subject of provenance and aging, like Champagne or Cognac.

— RHUM BARBANCOURT CEO, DELPHINE GARDÈRE

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

RUM FOR ALL BACARDI OFFERS A RUM FOR EVERYONE WITH A TASTE OF THE CARIBBEAN

By Michael Tulipan

W

ITH ITS SUN SOAKED BEACHES, BRILLIANT TURQUOISE SEAS AND TROPICAL BREEZES, THE CARIBBEAN HAS LONG CAPTURED THE IMAGINATION OF AMERICANS FOR ITS SLOWER PACE OF LIFE AND ABUNDANT LEISURE ACTIVITIES. AT THE CENTER OF IT ALL IS RUM AND A COCKTAIL CULTURE LED BY THE ICONIC BRANDS OF BACARDÍ.

Bacardí rums span the breadth of the region, from its home base on Puerto Rico to the coasts of South America. Its rums reflect the Caribbean’s geographic diversity spanning low slung sandy islands, tropical rainforests and rugged mountains.

The company has evolved greatly from its humble roots as a rum distillery founded by Don Facundo Bacardí Massó on the island of Cuba. Thanks to visionary leadership and the popularity of rum cocktails like the Daiquiri and Cuba Libre, subsequent generations have built a global brand with a collection of premium rum brands. “There is really no other brand that has the heritage, authority and responsibility to lead the rum premiumization movement today,” says Lisa Pfenning, Vice President Marketing at BACARDÍ North America. “As part of leading that movement, we wanted to ensure we had a robust premium rum portfolio to suit all of consumers’ needs and wants.”

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Aged rums have become a driving force in the rum category and Bacardí has led the way with some of the most innovative rums on the market. “With the rum resurgence that was ten years in the making and the premiumization movement, rum is finally getting the recognition it deserves as a magnificent sipping spirit,” says Pfenning. Aging rum is actually much different than aging other spirits due to the warm Caribbean climate, so this can be a benefit as well. “Our spirits can reach maturity faster than spirits aged elsewhere in cooler climates,” says Mayra Barros, Senior Brand Manager for Havana Club and Pyrat rums.

“Something else that sets Bacardí apart from other rums, is the aging statements on our bottles,” explains David Cid, Bacardí Master of Rums. “The age statement on any bottle of Bacardí rum reflects the age of the youngest rum in the bottle. This isn’t widely seen in the rum category, where many brands

will blend rums together and put the age of the oldest rum on the label. As leaders of the category we want to see this change. It’s all in a broader effort to help set a precedent on defining “premium” for the entire category. Each of the numbers on the bottle of Bacardí—4, 8, 10 and 16—mark the minimum age for the liquids in each bottle, though there are actually older rums in each of those blends.”

The Bacardí Premium Rums launched in 2018 with four aged rums ranging from four to an average of twelve years. This set of rums rich in history, heritage and flavor is also surprisingly affordable, starting with Añejo Cuatro, an ideal base for elevated cocktails that is aged a minimum of four years. Reserva Ocho, based on the family’s reserve recipe from 1862, is a sipper aged for at least 8 years, while true to its name Gran Reserva Diez is aged a minimum of 10 years.

The more rarified Facundo Rum Collection showcases four hand-blended sipping rums honoring the company’s founder. These limited releases sourced from the Bacardi family’s private reserves range from the 8-year old Neo to the 23-year old Exquisito and Paraiso rums.

Of Pyrat’s place in the Bacardí portfolio, Barros says, “While Pyrat is a great choice for getting consumers started on their dark rum sipping journey, it also adds a level of depth and complexity to mixed drinks that differs from the other rums in the Bacardí premium rum portfolio.” Pyrat is a blend of rums from all over the Caribbean and uses both French Limousin oak and toasted American oak barrels.

Aged rum is nothing new to Santa Teresa 1796, which was the first super-premium rum brand to employ the Solera Method more typically used in sherry

production. Owing to a strategic partnership with Bacardí, Venezuela’s oldest rum producer has seen its signature rum circle the globe in recent years. The blend, which still contains the brand’s first ever Mother Rum, is rich with an unexpectedly dry finish. Climate is key to the rum’s success from the cultivation of sugar cane in the Aragua Valley to pristine water to the area’s “eternal spring” that creates ideal aging conditions.

The war of the two Havana Club rums has waged for many years, but only Bacardí’s Havana Club Añejo Blanco is based on the original recipe created by the Arechabala family in Cuba in 1934. Today, the company crafts two Havana Club rums, including an Añejo Clásico that sees additional aging in oak after the initial blend is created.

Perhaps no truer tour of Caribbean rum-producing nations can be found than the Banks Rums. Inspired by the travels of Joseph Banks in the late 18th century, the Banks range features two rums, Banks 5 Island Rum and Banks 7 Golden Age Blend, in addition to limited releases. The rums are sourced from artisanal producers from around the Caribbean and aged in ex-Bourbon barrels. The 5 Island Blend features rums from Trinidad, Jamaica, Guyana, Barbados as well as Java, while the sophisticated 7 Golden Age contains 23 rums from 8 distilleries from 7 countries.

The worldwide market for premium rum continues to grow rapidly as consumers become more open to sipping spirits beyond whiskey and cognac. “We truly feel that rum is for everyone because, regardless of someone’s spirits preference, they can absolutely find a counterpart in the Bacardí premium rum portfolio,” says Pfenning. Not only is rum for everyone, but Bacardí does indeed have a rum for everyone.

Bacardí premium rum portfolio is for everyone because no two rums are exactly alike. Some have fruitier tasting notes, whereas some are a bit oakier, but they all maintain unique aromas, tasting notes, age statements and production processes to yield the liquid in every bottle that differentiates them from one another.

— DAVID CID, BACARDÍ MASTER OF RUMS

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

A Mixture of the Ages THE SOLERA PROCESS LEADS TO A PREMIUM SIPPING RUM

A

complex aging process known as solera involves using fractional blending in such a way that the liquid, whether beer, wine, vinegar, brandy, or rum, creates a finished product that is a mixture of ages. The process continues over many years with multiple layers of aging barrels stacked, one blending into the next.

The reason for such a long process? According to Marlo Gamora, Santa Teresa 1796’s New York brand ambassador, “The purpose of this labor-intensive process is to maintain a reliable style, consistency, and quality,” such as obtained with Santa Teresa 1796.

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By Jill Dutton

Solera is Spanish for “Suelo,” meaning “floor,” and with Santa Teresa 1796 Solera, the fourth row is closest to the floor. The process, according to Gamora, involves emptying each barrel by half. Then, “All of that liquid is passed to the 11 VATS. We top up the 4th row of barrels with half of the liquid from each barrel from the 3rd row immediately above. We top up the 3rd row with half of the liquid from barrels from the 2nd row immediately above. Next, we do the same by topping up the 2nd row with half of the liquid from each barrel from the 1st row. And finally, we top up the 1st row of barrels with the refill of solera blended in the tank.

The Santa Teresa 1796 blend consists of three types of alcohols aged between 4 to 35 years.”

Solera allows for that great variety of flavors and aromas to be blended into a liquid that consistently will taste essentially the same. This solera process is called “Crianza de barriles,” which is translated to “upbringing a child (the barrels).” Gamora says that the solera system gives Santa Teresa 1796 great viscosity and consistency since it was first created in 1992. It also softens the rum and gives it a distinct aged aroma shared amongst the older blends.

It is believed that the solera method was first created around 1760 in Sanlúcar de Barrameda, Spain, for its vintage wines and sherries. “As far as I know, Santa Teresa 1796 is the only rum that is produced using the traditional Spanish style solera system,” Gamora says.

“We believe the extremely slow and never-ending blend of the different types of distillates and ages that go into our solera allows for a smoother, richer, more refined end-result. We have lab results to back that perception up and almost 25 years of blind and third-party tasting notes to reinforce it. But most of all, we have the ‘wow’ of every new person that discovers Santa Teresa 1796.”

Santa Teresa 1796 works well in any classic cocktail application. The dry-aged rum is full of flavor without overpowering the other ingredients, lending well to an Old Fashioned, Rum Manhattan, Rum Julep, and Negronis. Gamora adds that “Venezuelan rum also plays well in any citrus cocktails like a Daiquiri, Mojito, and an Old Cuban. Between the aging, blending, and solera, Santa Teresa 1796 blends well in any cocktail. The rum adds hints of vanilla, cinnamon, oak, and dried lemon and orange peel without being too aggressive.”

‘‘

“Now, this new cohort of discerning drinkers is actively seeking out new experiences, happy to step into new territories, and find that luxury experience in new categories—agave spirits, new world whiskies, and, especially, rum! Over the past few years, we’ve seen huge YOY (year-over-year) growth in rum, and particularly in super-premium rums. Unsurprisingly, bartenders are leading the charge and passing their love on to their guests.”

‘‘

The family-owned award-winning Venezuelan rum brand is steeped in heritage with five generations of rummaking expertise that went into creating Santa Teresa 1796. The product was released to mark 200 years since the founding of the Hacienda Santa Teresa. The sugar cane and water used to make Santa Teresa come from the brand’s estate and local farms in the Aragua Valley. This terroir provides the perfect environmental conditions for aging rum, from its rich soil to its temperate climate.

From fermentation through distillation, aging, and blending, it all happens at their Hacienda.

Rum’s image has grown in tandem with its trend of premiumization, making premium sipping rum in-vogue.

Gamora adds, “Whether drinking cocktails or sipping neat spirits, people are trading up and looking for elevated experiences, adopting the ‘less, but better’ mantra when it comes to their consumption. This is a positive trend across categories but has been particularly impactful for rum, as people are actively seeking out new superpremium rum experiences. The truth is that rum has always had craftsmanship and provenance that equaled other aged, old-world spirits like single malt whisky or Cognac—people just weren’t aware of it. The perception of rum was singular, limited to light rum, Daiquiris, and summer occasions.

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ADVANCED MIXOLOGY

IN THE KNOW

HAPPY 30 ANNIVERSARY TH

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By Mathew Powers In 1991, several of America’s leading distillers came together to establish The Century Council—today known as The Foundation for Advancing Alcohol Responsibility (Responsibility.org). “America was facing an issue with irresponsible drinking, including high levels of teenage binge drinking and driving under the influence,” says Chris Swonger, president and CEO of Responsibility.org and the Distilled Spirits Council of the United States (DISCUS). “The country needed a stronger culture of legal, responsible drinking.”

The group promotes safe drinking behavior, including a mission to stop underage drinking and drunk driving. “Our organization has a three-fold mission: to eliminate underage drinking, eliminate drunk driving and work with others to end all impaired driving, and to empower adults to make a lifetime of responsible alcohol choices,” explains Swonger. Now celebrating its 30th anniversary, statistics point to a significant increase in responsible drinking habits since the foundation’s creation. Currently, 87% of American adults self-report that they are confident they drink responsibly.

From 1991 to 2019, drunk driving fatalities fell 36% from almost 16,000 to about 10,000, and 52% from a high of 21,000 in 1982. Embedded within those encouraging numbers is a 69% decline in alcoholimpaired driving fatalities for people younger than 21 years old. More telling, the organization cites a drastic decrease in current underage drinking, decreasing 48% from 1991 to 2020.

For the organization, the goal is always about fostering a culture of responsibility. That means being responsible for your actions whether you’re a server, distributor, distiller, or consumer and inspiring others to act responsibly as well.

The organization finds that most bartenders want to serve responsibly and do serve responsibly. The key is providing training, like TIPS Server Certification and programs like it, so that bartenders have the knowledge, skills, and confidence to know they are doing the right thing. “We want to help you— and we want to learn from you. This is a two-way conversation. We have resources for you to help you do your job more confidently and more responsibly,” remarks Swonger, “We also know that new challenges emerge every day. You’re the eyes and ears on the ground, and your feedback and perspective help us improve our programming.”

Responsibility.org has several resources to foster smart choices for bartenders so they can feel confident that they are serving responsibly. The number one program most bartenders will be familiar

with is the “We Don’t Serve Teens” campaign. Soon Resposibility.org will be expanding this initiative and launching the “Safe Night” program, which will offer a full suite of tools and best practices so that bartenders and bar owners can learn proven strategies. With this, its goal is to get more establishments on the same page across the community.

On social media, the Responsibility Starts With Me program encourages trustworthy atmospheres. A bartender can be accountable for discouraging more drinks, slipping water next to a patron, or suggesting food. Veteran and novice bartenders contribute to the #startswithme program by offering tactics, anecdotes, and other tools to take on the role of responsible gatekeepers.

Resposibility.org finds communication between owners and staff to be the most useful skill.

“Bartenders need to know that the owners have their backs, and they will be supported 100% for doing the right thing, even if it means an unhappy customer,” explains Swonger. “Help them see the bigger picture. Connect them with training and certification resources. Sometimes the decisions bartenders face are hard, but it’s about their neighbors and their community’s health and safety. Owners and staff also need to know their obligations under the law.

This is about doing what’s responsible but also about doing what the law requires.” The organization urges bartenders to seek out training and certifications if they are not readily provided.

The foundation’s work goes beyond educating servers, relying on research and expert advice to properly educate communities, law enforcement agencies, legislators, spirits-makers, and bar owners.

“We bring the industry together with community leaders, advocates, elected officials, and others for important conversations to keep improving the ways our member companies lead the responsibility movement,” says Swonger.

While convincing and educating officials is an ongoing process, Responsibility.org, through research and messaging, helps others understand the basis for responsible drinking. “We want to keep expanding the circle. We want to keep bringing more people in.

Everyone can help build this culture of responsibility.

What may seem like a small action may save someone’s life,” adds Swonger. The next decade and beyond will no doubt present new challenges in the fight to advance alcohol responsibility. Responsibility. org is committed to facing these challenges. “We will rise to meet and overcome,” concludes Swonger. “But we’ll continue to need the support, collaboration, and commitment of everyone in the community— especially bartenders and bar owners.”

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DRINK WELL

A Place for All

THE SPIRITED AND THE SOBER

By Sophia DeVito Once only a buzz word, the “sober curious” concept has evolved into a movement which encourages consumers to take a closer look at the role alcohol plays in social settings and more. As a result, drinking less and opting for healthier cocktail alternatives when heading to a bar has become commonplace.

For bartenders, the obvious answer to this demand was to add low- and no-ABV cocktails to drink programs.

Alcohol by volume (ABV) is the measure of how much alcohol is contained in a given volume of liquid. Understandably, drinks that have a higher ABV are more potent versus those with a lower ABV. To put this into perspective, today’s vodka brands range anywhere from 35-95% ABV. The sobercurious crowd seeks half that ABV percentage and sometimes even less than that amount. So, what caused this drastic change?

Low ABV drinks are nothing new; they have been around for centuries. Vermouth, sherry, and (some) wine are popular examples. Each spirit has a low alcohol content, as they contain lower than a 20% ABV. Still, a newfound focus on wellness and health has driven consumers to seek something even lower—mocktails.

No ABV spirits have created a path for those who want to experience complex and sophisticated drinks without the ramifications of consuming alcohol. As such, non-alcoholic cocktails, or mocktails, are what many millennials and others are gravitating toward for several reasons. It is important to note, the sobercurious movement is more than just consumers abstaining from alcohol. And it’s certainly not limited to those suffering from addiction. Its guiding principle is being intentional about how, what, and why someone picks up a drink in the first place. Most sober-curious drinkers are motivated by health, wellness, lifestyle, relationships, finances, and more.

Health and wellness are major driving factors in this growing trend. For those who desire to live an overall healthy lifestyle, bartenders and distillers can create ways to achieve that goal. Not only do low and no ABV spirits found in today’s market offer a wide range of expressions, the wide-range of flavor profiles can be used to create cocktails for those who want to enjoy a drink in a health-conscious way.

It seems the rise in non-alcoholic beverages is a turning point for bars and restaurants. Millions of people go to happy hour to decompress and enjoy a cocktail. The addition of no ABV drinks and spirits options allow all to partake in the social aspects of drinking without having to consume alcohol.

Fortunately for bar owners, this trend can lead to an increase in financial gain. It’s known that a large portion of the hospitality industry’s profit comes from alcohol sales. However, drinks made using unique ingredients can encourage those who would usually abstain from ordering a cocktail, to try something different.

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While this new movement may seem unconventional, it’s allowing the drinking culture to be more inclusive.

Now there’s a place at the bar for both curiosities— the spirited and the sober.

Elevate your event with a wine worth sharing

LunaNuda.com @LunaNudaWines Please enjoy our products responsibly. © 2021 Luna Nuda Wines

ADVANCED MIXOLOGY

DRINK WELL

Mindful Drinking is of the Essence

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Paying attention to the body’s senses while enjoying a cocktail is the essence of mindful drinking. Smelling, tasting, and seeing a beautifully made cocktail while appreciating the moment not only excites the senses, but experts say the slowed-down experience promotes a healthy relationship with drinking.

“Grey Goose Essences has been a labor of love for both the brand and me,” says Grey Goose cellar master François Thibault. “The freshest ingredients were meticulously searched for, and a unique distillation process is used for each fruit and each botanical to ensure we captured the purest flavor in every bottle.”

Grey Goose Vodka created a line of Essences that promise natural ingredients, zero carbohydrates, zero sugar, and a lower ABV with mindful drinking in mind. The new vodka line offers three refreshing flavor combinations: strawberry and lemongrass, watermelon and basil, and white peach and rosemary. The range is made with Grey Goose Vodka infused with real fruit and cold-distilled botanicals, with ingredients sourced worldwide from France, Spain, Thailand, and Sri Lanka.

To appreciate the vibrant flavor of Grey Goose Essences, bartenders need only to add club soda to heighten the sensorial experience.

To practice mindful drinking, pause before sipping an Essences Fizz and savor the moment. Appreciate the smells, flavors, and simplicity of the drink. Experts say you should love what you drink. In essence, if you don’t love it, don’t drink it.

Garnish Watermelon & Basil Fizz with sliced watermelon, basil, and lime twist.

Garnish Strawberry & Lemongrass Fizz with fresh strawberries, lemongrass, and a lemon twist.

Garnish Peach & Rosemary Fizz with sliced peaches, rosemary sprig, and an orange twist.

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DRINK WELL

Greenall’s Gin Packs a Punch

ALL THE FLAVOR WITH NONE OF THE SUGAR

By Mary Kate Patterson At the age of 25, Thomas Dakin began distilling gin, founding what would become one of the oldest gin distilleries in England. In 1860 the distillery was leased

by Gilbert and John Greenall, who created the name and purchased the distillery after ten years. Over 250 years later, G&J Greenall’s Gin is still going strong with a range of traditional and flavored gin as well as a collection of ready-to-drink canned gin cocktails.

As of 2021, G&J Distillers has won the International Spirits Challenge Gin Producer of the Year four times.

Today, 7th Master Distiller Joanne Moore oversees the entire crafting process of the Greenall’s line. The process begins by adding botanicals by hand to its copper still, along with a mix of neutral grain spirit and water sourced from the local Cheshire Plains.

After the botanicals infuse, the liquid is heated using steam until it vaporizes, taking all of the essential oils with it into a cooling condenser to be collected as the concentrated spirit. Only the hearts of the distillate are used to ensure the best quality flavor.

The base spirit is flavored with mature citrus from lemon and coriander, hand-picked juniper (using a method that ensures only ripe berries are picked), and a mix of angelica root, almond, licorice, cassia and orris to create warm earthy and savory flavors.

What makes Greenall’s unique is its line of zero sugar flavored gins that start with its base spirit before being infused with a range of different fruit and floral flavors. The Wild Berry Gin, for instance, is inspired by the hedgerows of the English Countryside with a combination of blackberries and raspberries.

While it maintains the traditional ABV of a gin (37.5%), Greenall’s sugar-free flavored gins offer bartenders a unique opportunity while mixing. The lack of sugar gives you more flexibility with the levels of sweetness in each mix. Additionally, when creating low-ABV cocktails using a smaller gin pour, Greenall’s delivers on flavor without overpowering other ingredients.

Many of the ingredients used to buff out a low-ABV drink run sweet; with Greenall’s, you have far more control over the final flavor profile.

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LAZY SUMMER G&T INGREDIENTS

1 ½ oz. Greenall’s Wild Berry 1 strawberry Elderflower tonic PREPARATION

Muddle strawberry, add ice and pour over ingredients in Highball glass.

Garnish with strawberry slices and lemon twist spirals.

WILD BERRY & SICILIAN CUP INGREDIENTS

1 oz. Greenall’s Wild Berry Gin ½ oz. elderflower liqueur Simple syrup Sicilian lemonade Rosemary (to garnish) PREPARATION

Combine ingredients in Highball glass with ice. Top with Sicilian lemonade.

Slap rosemary sprig for garnish.

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FA M I LY O W N E D

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Proudly available through:

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ADVANCED MIXOLOGY

DRINK WELL

Creating Low-ABV Cocktails

WITH BARTENDER NICK KOSEVICH

As low- and no-ABV cocktails continue to trend, bartenders begin to understand the benefits and versatility of creating lower-proof drinks. To learn more about creating and selling low- and no-ABV drinks, we turned to Nick Kosevich, who recently helped create a program of low-ABV cocktails for Curry Up Now. After beginning his career at awardwinning Town Talk Diner in Minneapolis, Kosevich leads an illustrious career, winning numerous awards himself and starting a consulting and ingredient manufacturing company called Bittercube.

Can you share your thoughts on pricing and marketing these types of drinks?

It depends on the ingredients you’re using, of course, regarding the cost of cocktails, but generally, these types of drinks need to be at a lower price point than full strength cocktails. Non-alcoholic drinks should be priced out the same way you would price a craft soda or Kombucha. Low proof should look like a value item on your menu as a way to incentivize purchasing. If the idea is to get people away from just ordering a soda pop, you don’t want to make it look like these no-ABV or low-proof drinks are “expensive.”

Photos by Erin Dahlin

Low- and no-ABV is leading trends for 2021—would you agree and why?

I would! Sober curious is a term you hear more and more these days. Offering low- and no-proof options on your menu is a great way to continue to capture revenue with guests that are excited about your program but might not be drinking, or drinking a lot, during their visit to your bar or restaurant. We’ve always had low- and no-proof options on our cocktail menus, and it’s exciting to see the trend growing.

Tips to creating low- or no-ABV cocktails?

Look to vermouth and sherry for inspiration for lowproof cocktails as well as Cappelletti Aperitivo (a wine-based aperitif). For non-alcoholic drinks, items like Switchel or Kombucha can be great tools. You can always use full-proof spirits in low-proof menu items by using half to one ounce of a spirit rather than one and a half to two ounces. Look to craft cocktail mixers such as shrubs, elixirs, and bitters as a way to create unique non-alcoholic drinks.

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A new level of chill R E V E L AV I L A ® 1 0 0 % P U R O D E A G AV E

Eternal Spring 2 oz 1 oz ¾ oz ½ oz

Revel Avila® Blanco lime juice Serrano/Thai Basil Syrup* pineapple juice

Build in shaker, shake and strain into rocks glass, garnish with Thai basil leaf

*Serrano/Thai Basil Syrup: 2 cups sugar 1 cup water 2 serrano peppers, seeds in 2 large handfuls of Thai basil Heat sugar and water in a small pan over medium heat Once sugar has dissolved add peppers and Thai basil Simmer on low heat for about 30 minutes Taste to see if spiciness is to your liking, then strain the basil and peppers and refrigerate. If not, let it sit at room temperature until desired spice level is reached.

For more cocktail recipes or to buy Revel Avila visit:

REVELSPIRITS.COM

/REVELSPIRITS

@REVELSPIRITS

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ADVANCED MIXOLOGY

CRAFTIN’ COCKTAILS

Low and No ABV Cocktails OUR CHILLED 100 BARTENDERS CREATE LIBATIONS THAT SHOWCASE HOW DELICIOUS LOW- AND NOPROOF DRINKS CAN BE. USING NO-ABV CRAFT SPIRITS, LOW-PROOF ALCOHOLS AND A RANGE OF SYRUPS AND BITTERS, THESE DRINKS HOLD THEIR OWN AGAINST ANY TRADITIONAL COCKTAILS.

Orchard Fizz

Recipe and Photo by Adam Way, Seattle, Washington INGREDIENTS

1 oz. Lyre’s Dry London Spirit 1 oz. Lyre’s Amaretti ½ oz. Lyre’s Apéritif Dry ½ oz. cloudy apple juice ½ oz. fresh lemon juice ¼ oz. maple syrup Soda water PREPARATION

Add all ingredients except soda into a shaking tin, add ice, then shake. Strain over ice into a Collins glass and top with soda water.

Garnish with a dehydrated apple slice and rosemary sprig.

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In our first three decades, funded by leading distillers and led by an independent Advisory Board, we worked alongside dedicated advocates to create best-inclass, science-based educational programs, design cutting-edge communications campaigns and champion effective legislation that made our roads safer, communities stronger and families healthier.

That’s real progress — but we’re not done.

The next decade presents new challenges in the fight to advance alcohol responsibility — challenges we will rise to meet and overcome — but we need your help.

Like the 30 years before, it will take the leadership, commitment and united effort of people like you— distillers who want a better, more responsible future for us all.

Join us, and let’s define the future of alcohol responsibility, together.

ADVANCED MIXOLOGY

CRAFTIN’ COCKTAILS

Duoro Spritz

By Zev Glesta, New York, New York

INGREDIENTS

1 ½ oz. Douro sparkling natural rosé wine 1 ½ oz. Douro brut sparkling ½ oz. Carpano Botanic Bitter (infused with strawberry) ¾ oz. Lustau Rosé Vermouth ¼ oz. strawberry syrup 1 oz. sparkling water PREPARATION

Build in a wine glass with crushed ice, finish with a lemon twist and garnish with a strawberry.

These Dreams

Created by Robin Wolf, California INGREDIENTS

Best of My Love

By Paula Lukas, New York, New York INGREDIENTS

¾ oz. Lillet Rouge ¾ oz. Salers Aperitif ½ oz. Lustau Vermut Rosé 1 oz. Seedlip Grove 42 ½ oz. tart cherry juice 1 orange peel (for garnish) PREPARATION

Combine all ingredients except orange peel in a mixing glass with ice. Stir and strain into a Martini glass. Express and then garnish with the orange peel.

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1 Tbsp. Greek yogurt 1 large barspoon blackberry jam 1 oz. honey chamomile syrup* 1 oz. fresh orange juice 3-4 juniper berries Club soda (to top) PREPARATION

Shake all (reserve club soda) with ice for 15 seconds. Strain over fresh ice, top with club soda. Garnish juniper berries and chamomile. *Honey chamomile syrup: steep 1 cup strong chamomile tea and strain.

Mix with 1 cup honey while hot and stir until dissolved. Cool before use. Keep refrigerated up to one week.

© 2017 123 Spirits, L LLC. LC. Ph hoto © Michae Michaell Elins Elins

The Man Behind the Brands

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EU Organic

ADVANCED MIXOLOGY

TRICKS OF THE TRADE

PERFECTING THE CAMPARI AND SODA An intriguing and bubbly low-abv classic made for any occasion

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By Michael Tulipan | Photo Courtesy of Campari You don’t need to be in Italy to enjoy a Campari and Soda. All you need are a few tips from the team at Campari to transform two simple ingredients into perfection.

The Campari and Soda was made for warm summer days; a refreshing, herbaceous concoction that evokes the beloved Italian tradition of enjoying an al fresco aperitivo.

Campari has a long, storied history dating back to 1860 when Gaspare Campari invented it in Novara, Italy. His two sons, Davide and Guido, took over the business, with Davide overseeing the liqueur’s exportation, first to France and then around the world. The rest is history as Campari took up a position as a backbar mainstay and foundational ingredient in classic cocktails.

Davide was also an innovator, inventing the Campari Soda, a new version of a very popular drink in Italy at that time called “Bianchin Spruzzà,” a white wine and soda. Davide made the drink his own by replacing the white wine with Campari. Since very cold and bubbly water was required, he had one of the first hydraulic soda guns installed behind the bar at the company’s Camparino Bar in Milan.

“A Campari and Soda made properly is delightfully bubbly with hints of tart citrus and herbal undertones,” says Daniel Warrilow, Italian Portfolio Ambassador for Campari America.

“It’s sessionable, intriguing, and inviting.” Even better, the drink, like other spritzes, pairs well with that most Milan of traditions, the aperitivo.

“As any aperitivo should be, it’s the perfect drink to prepare with a meal and pairs perfectly with salty and savory snacks,” remarks Warrilow.

The recipe is deceptively simple, just Campari and soda water, still it lets the flavors of the liqueur shine through. Warrilow emphasizes ingredients must be cold, quoting Charles H. Baker, who once wrote in Jigger, Beaker, and Glass, “When making cold drinks, make them arctic cold.” At Camparino Bar, they keep bottles of Campari in the freezer for the drink, which adds texture and makes it more viscous.”

The ratio of soda to Campari should be 60/40.

Use a high-powered, highly carbonated gun so that your liquid foams and achieves the best

texture. And consider serving the drink as in Italy, where it’s known as the Campari Seltz, without ice, so it is unaffected by dilution. For glassware, Warrilow says, “I suggest using a slightly smaller glass, roughly 10-ounce, to leave room for liquid and foam. Also, chilling the glass ahead of time in a freezer will help keep the cocktail cold and the viscosity intact.”

The drink became so popular that today in Italy, Campari mixed with soda water is even sold in individual bottles.

The recipe is deceptively simple, just Campari and soda water, yet the resulting flavor is quite complex.

Of course, Campari is a well-known partner with gin, bourbon, and vermouth, from the classic Negroni to that marriage made in bourbon heaven, the Boulevardier. But Warrilow feels its low ABV and bitter flavor work well in many circumstances. “Almost any classic drink can take an addition of Campari in some amount giving it a bitter hint while remaining familiar,” he says. Try adding a splash of Campari to a Daiquiri or exploring combinations with other Campari Group brands like Aperol, Cynar, and Braulio in place of traditional bitters.

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ADVANCED MIXOLOGY

TOP DOGG SEE HIM GO SNOOP DOGG CEO

By Joseph Luparello Calvin “Snoop Dogg” Broadus Jr. has been the epitome of smooth charisma and chill vibes since 1992. The multi-platinum artist, philanthropist, and “kush guru” has continuously dominated pop culture through various film features, lifestyle products, philanthropic efforts, and digital ventures. Snoop’s one-of-a-kind music career consists of 17 studio albums which raked in over 35 million sales worldwide. He is no stranger to the Billboard charts top, as his seminal album, Doggystyle, debuted at #1 on the Billboard 200 back in ‘93.

The “D-O-Double G” developed a multicultural and cross-generational following through his philosophy on the interchange of love. “I want to be loved while I am here.

And the only way to get love is to give love.” Holding this ideal to high regard paved the way for Snoop to become the multi-faceted entertainer and symbol of positivity he is today.

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BRAND SPOTLIGHT

Snoop’s music gave him a golden opportunity to enter the realm of spirits. In 1994 he dropped the instant global anthem, “Gin & Juice.” Few could listen to the tune and not get jiggy with its wavy beat and rhythmic lyrics. For his melodic gift to the masses, Snoop rightfully acquired another title, this time as the “King of Gin and Juice.”

He always wanted to go beyond that title, however.

The only option to make that possible was to create his very own spirit brand. Bossing up is commonplace for the lyrical mastermind, so it was fitting that he sought out the world’s best-tasting flavored gin.

In his quest, he remixed seven botanicals and all-natural strawberry flavor to craft a master liquid. Snoop was part of the beverage and brand development from day one. He went through roughly 20 different tasting sessions to arrive at perfection, and only then did he make the final signoff. With that signature came the fruition of Indoggo by Snoop Dogg.

The Indoggo name was a nod to the cannabis strain Indica and a tie-in to the Dogg himself. The purple and gold colors seen on the slick bottle design represent royalty and luxury, and Snoop’s favorite NBA team, the L.A. Lakers.

Indoggo is a premium juicy gin made from corn, making it gluten free. Five rounds of distillation yield a spirit that is void of added sugar and low on the calorie count. Traditional gin tends to be heavy on the juniper and excessively “boozy.” But Indoggo is super smooth and gives off a taste like strawberry-flavored vodka. It’s a recipe that sits well with both vodka and gin enthusiasts.

Super-premium gin is on a rapid incline in terms of popularity as consumers gain a new appreciation for quality flavors and ingredients. Bartenders should know Indoggo is a fun and approachable introduction into the gin category. It can be served neat, on the rocks, and in complex or simple cocktails.

Bartenders should know Indoggo is a fun and approachable introduction into the gin category.

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SHAKING AND STIRRING

LAUNCHES

YU GIN Inspired by Yuzu lemons and Japanese tradition, Yu Gin is a stunning new entry to the category by the French company, Spiritique. This subtle and aromatic gin is distilled with juniper berries and enhanced with a mix of yuzu, Szechuan pepper, coriander, and licorice to create a citrus-forward spirit with balanced botanicals and a hint of pepper. The bottle itself was designed to bring a Japanese Zen garden to mind with its green tint and grooved glass.

KINKY FRUIT PUNCH This juicy new addition to the Kinky line is a modern take on a nostalgic favorite. This juicy fusion of pineapple, cherry, and orange comes in both a liqueur made from super-premium vodka and a ready-to-drink cocktail.

The new flavor joins the lineup of beloved liqueurs and RTD’s including the classic Kinky Blue and newer Kinky Aloha. The new Fruit Punch flavor was launched as an ode to the 90s and is fantastic alone over ice and in cocktails.

BLACK VELVET APPLE Canada’s second best-selling whisky, Black Velvet, has launched a new expression, which blends natural apple flavor with its fan-favorite original whiskey. Black Velvet Apple joins the line’s Toasted Caramel and original expressions. With a smooth and balanced profile, the new bottling boasts a burst of tart, green apple flavor with a crisp, bright finish.

ORANGE YU

KINKY BAHAMA MAMA

INGREDIENTS

INGREDIENTS

2 ½ oz. Yu Gin 1 oz. orange juice 1 oz. ginger beer 3 dashes cranberry bitters Orange peel (for garnish) PREPARATION

Pour ingredients over ice in rocks glass. Stir, add bitters, garnish.

INGREDIENTS

1 oz. Kinky Fruit Punch ½ oz Kinky Aloha 1 oz. dark rum 2 oz. pineapple juice 2 oz. orange juice ½ oz. fresh lime juice PREPARATION

Mix all ingredients in a tall glass over ice. Garnish with an orange slice and a cherry.

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CANADIAN MOUNTAIN MULE 2 oz. Black Velvet Apple ½ oz. lime juice 3 oz. Ginger Ale PREPARATION

Build all ingredients in a mule mug or Collins glass over ice, stir, and garnish with lime.

KAUA'I CACAO RUM This new Cacao Rum from Kõloa Rum Company combines the brand's awardwinning rum with Hawaiian-grown cacao from Lydgate Farms. The rum is created by steeping the liquid with roasted cacao nibs for nine to 18 days depending on the batch. The process extracts the natural flavor and color from the cacao resulting in a distinctive, chocolate spirit with notes of creamy, rich mocha and subtle spice.

CACAO CINNAMON LATTE INGREDIENTS

1 ½ oz. Kõloa Kaua'i Cacao Rum ¾ oz. half & half ¾ oz. simple syrup ½ oz. coffee ¼ tsp. cinnamon PREPARATION

Pour all ingredients into a shaker tin, fill with ice, shake vigorously, and strain over fresh ice. Garnish with a pinch of cinnamon and optional cinnamon stick.

RON INMORTAL Handcrafted from fine cane sugar molasses and aged 12 years in American white oak barrels, ultra-premium Ron Inmortal is distilled, aged, and bottled in the port city Barranquilla in northern Colombia, where the tropical climate of the region is ideal for rum production.

This high-quality rum is characterized by its rich aroma and distinct flavor notes of vanilla, peach, and citrus.

CELESTIAL FRESH INGREDIENTS

1 ½ oz. Ron Inmortal ½ oz. Tawny Port ½ oz. Monin Black currant ½ oz. lime juice 8 spearmint leaves 2 dashes tea bitters PREPARATION

Chill a glass and add ingredients to a shaker tin. Add 3 ice cubes and shake for 10 seconds. Pour the cocktail with the same shaken ice. Top with crushed ice. Garnish with spearmint. Aromatize with tea bitters.

RABBLE ROUSER BOTTLED IN BOND RYE WHISKEY Catoctin Creek Distilling Company has announced that its most soughtafter whiskey, Rabble Rouser, will be available in higher quantities this year.

The expression is distilled from 100% rye at a lower proof, aged for four years, and bottled at 100 proof. The unique distilling method allows for flavors that would usually be lost in the pot stills to shine through. The tasting notes include clover, honey, nectarines, deep earthy spice, sandalwood, uncured bacon, peanuts, white peaches, and a hint of mesquite. While this year there is more availability, the run is still limited to 100 cases.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Rabble Rouser Ice (optional) PREPARATION

Combine ingredients in a rocks glass.

Stir, serve.

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AUSTRIAN QUALITY SINCE 1832

SPICY PINEAPPLE PUNCH PHOTO AND RECIPE CREATED BY @GASTRONOMCOCKTAILS

1.25 oz Stroh 160 Rum

.50 oz banana liqueur

2.50 oz pineapple juice

Dash lime juice

1 oz orange juice

3 dashes tiki bitters

.50 oz Campari Combine all in a shaker with ice, shake to combine. Strain into glass with crushed ice. Garnish with mint if desired.

@STROHRUMUSA Imported by Marussia Beverages USA | Cedar Knolls, NJ | marussiabeveragesuse.com | Please Drink Responsibly

Alright, allow yourself now to get back down to Earth. Social responsibility, climate change, global warming, carbon footprints, green living, organic, biodynamic–we know all the catchphrases. Seriously, it’s no secret that there’s a constant struggle for balance between the environment and the effects of all of us who populate it. The scientific consensus is that we humans need to be more mindful of our actions regarding our planet. The smallest changes will indeed do a world of good.

Thankfully, many members of the service industry are already forward-thinking when it comes to conservation issues. A surprising number of brands, bars, and bartenders are eco-friendly and encouraging others to be

likewise. In this issue of Chilled, we take time to appreciate those who are doing their part.

We also carry our love for the world one step further to include wellness and selflove—with special attention given to drinking responsibly. We spotlight low- and no-ABV cocktails, healthy ingredients, and mindful sourcing and serving. Rum and Mexican spirits round out our premium segment, perfect for all you inspired connoisseurs.

And speaking of connoisseurs, our cover star is a man of the world with a big personality, but he’s always down to Earth. Chris Noth joins the industry with his ultra-premium tequila brand, Ambhar. Where tequila is concerned, Chris encourages all to sip and savor every moment mindfully.

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Chris Noth and Jaime Celorio

Chris Noth Pours Himself into

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THE AWARD-WINNING ACTOR PARTNERS WITH ULTRA-PREMIUM AMBHAR TEQUILA

By Mathew Powers

Chris Noth, the Golden Globe Award-winning actor known for his roles on Law & Order, Sex and the City, The Good Wife, and The Equalizer, is as passionate about Ambhar Tequila as he is about his acting.

“From the first day I tried Ambhar Tequila, I knew it was something very special. I believe in it. I drink it.” He adds, “I see huge growth potential for the brand.”

Noth wasn’t looking to be a mere celebrity figurehead. He purchased a stake in the ultrapremium Ambhar Tequila three years ago.

“I’m not someone who does things halfway. If I’m involved in a project, whether on stage, or on-screen, or Ambhar Tequila, I’m going to pour myself into it. It’s a gratifying feeling when people tell me they enjoyed my performance in a play or a film, and it’s equally gratifying when I see someone enjoying Ambhar. It’s a proud feeling.”

Ambhar founder and CEO Jaime Celorio is thrilled to have Noth as a partner.

“Chris is fantastic to work with.

He knows his tequila. Chris discovered Ambhar Tequila through some mutual friends, and he enjoyed it so much that we started talking. He was fascinated about our artisanal production process, and we went through many tastings.

Then we started discussing our future brand plans, and here we are working together.”

is longer than most añejo tequilas, and so it’s perfect for cocktails that typically call for whiskey, like a Manhattan or an Old Fashioned.”

For Noth, though, there’s no reason to overthink it. “I love the distinctively smooth taste of this tequila, especially the Ambhar Añejo. I drink it neat, sometimes with a single ice cube, and with a squeeze of lemon from the lemon tree in my backyard here in Los Angeles.

There’s nothing better!”

For the brand, it was a must that the packaging suit the sophistication of the liquid inside the bottle. “Every bottle proudly features a beautifully carved metal dragonfly emblem—a symbol of joy, life, and luck. We also tie a dragonfly medallion, on a leather cord, around the neck of our bottles, which a lot of consumers and bartenders collect as a keepsake bracelet or necklace,” notes Celorio.

It’s a brand that is passionate about its product and the planet that supplies the resources.

“Mexico is our home,” says Celorio. “It’s not only where we produce our tequila; it is also where we live, and so environmental responsibility is a very important issue for us at Ambhar.” For instance, at the Jalisco distillery, they compost leftover agave fibers and use captured rainwater to irrigate the agave fields. “We also support environmental causes such as the Rainforest Action Network, which works across the world to preserve the land and protect the climate.”

Noth hopes people recognize the effort and care Ambhar takes in producing its tequila.

“It’s simple. A well-made tequila like Ambhar is as rich and distinctive as any bourbon or scotch. It’s a sophisticated drink. Drinking tequila, in general, is like having sex but drinking Ambhar Tequila is more like making love.”

I drink it neat, sometimes with a single ice cube, and with a squeeze of lemon from the lemon tree in my backyard here in Los Angeles. There’s nothing better!”

— CHRIS NOTH

Ambhar Tequila consists of 100% agave harvested at peak maturity from the Highlands of Jalisco, Mexico, and relies on a small-batch distilling process.

For its aged expressions, the tequila is matured in premium oak barrels, formerly used for whiskey. Celorio elaborates, “Our Ambhar Añejo tequila is aged for two years, which CHILLEDMAGAZINE.COM

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Worth

theWait NEW AND NEXT IN MEXICAN SPIRITS

By Michael Tulipan

Ambhar Tequila's Agave Field

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Mexico’s interior can be unforgiving with blistering heat and months without precipitation.

Yet, from the cactus dotted cliffs of these remote lands, Mexico crafts gifts to the world of spirits, most notably tequila and mezcal. Drenched in culture, heritage, and historical significance, these two spirits have become staples in bars across the United States and the world.

Tequila’s phenomenal growth is driven by evolving consumer palates in pursuit of highend and super-premium categories. The Distilled Spirits Council of the United States reports that since 2002, tequila volumes have grown 209%, an average rate of 6.5% per year.

In 2002, the high-end and super-premium categories barely registered, but in the intervening years, the former has grown 662% and the latter an astounding 1330%. At this rate, the highest-end tequila imports will surpass the premium category later this decade, something inconceivable even ten years ago.

Mezcal has made tremendous strides in the past decade and has become a backbar fixture around the states. While large brands and celebrity backers dominate the tequila category, mezcal has remained true to its artisanal roots and is still produced traditionally from 30 varieties of agave in Oaxaca, Durango, and a few other designated areas. Famous for its smoky character, mezcal offers bartenders flexibility in a wide range of cocktails. Want to take a Margarita up several notches? Make it with mezcal. Find the traditional Moscow Mule a bit humdrum? Smoke it up with mezcal.

Aside from mezcal and tequila, other smallbatch agave and corn spirits have started making their way onto the market. Raicilla from Jalisco and Sotol, the traditional drink of Chihuahua, are both made from agave. Another is Avila, made in the state of Morelos, which is crowned by an active volcano, making the lands that surround it rich with minerals and a fertile environment for growing agave.

Always single distilled, raicilla can be more nuanced and vegetal than mezcal due to the larger variety of agave plants used. The agave is roasted like mezcal, not steamed like tequila, but because it hails from a place where official mezcal cannot be produced, it falls outside the classification.

Though its production is similar to that of tequila, sotol is made only from wild agave plants called dasylirion leiophyllum. These wild agave plants take 12 to 15 years to reach maturity and have an incredibly low yield, about one liter per plant.

Mexican's sip sotol neat, but it does offer an

alternative to mezcal in cocktails since the spirit generally is not as smoky.

Avila, on the other hand, can be made from different varieties of agave and can be either roasted or steamed. Though this industry is new to Morelos, its farmers have deep experience with agave spirits, as they have perfected the art of hand crafting avila for generations. REVEL, the first brand of avila to come to market, utilizes both roasted and steamed pinas, a blend which provides a distinct flavor profile.

Lastly, Bacanora is another agave spirit which comes from the state of Sonora in Mexico. It is produced from agave Pacifica, also called Agave Yaquinana, grown in the mountain range of the State. The agave is roasted before fermentation, but Bacanora is a lot less smoky than most mezcals.

The boom in agave spirits prompts the question, is all this growth sustainable?

Tequila production has proven to be especially challenging. Agave takes years to mature, around seven for tequila production, and about twelve years to full maturity when bats and insects can pollinate the plant flowers. As such, Jimadores sometimes harvest their crops as young as three years for lower quality “mixto” tequilas. Tequila and mezcal production results in a lot of waste that must be disposed of, like the pulp of used agave trees. Then there’s water, which is often in short supply in the Mexican highlands. The best producers have systems for collecting and storing rainwater runoff, but not all do. That said, many tequila brands and most mezcal companies are taking steps toward sustainability.

Famous for its smoky character, mezcal offers bartenders flexibility in a wide range of cocktails.

Most companies practice forward-thinking land management, ensuring that they are not over-harvesting agave. Additionally, many have begun to use their waste plant pulp to create nutrient-rich fertilizer, and some have water treatment on-site to allow any wastewater to be recycled.

With the growing popularity of high-end and super-premium Mexican spirits, sustainability initiatives will likely advance in tandem.

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A FIERCE TASTE

of TRADITION PASOTE TEQUILA BECOMES A STANDOUT IN THE CATEGORY

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By Mary Kate Patterson

With the explosive growth of the tequila market, there are more brands than ever, but few make as bold an impact as Pasote. With its unique bottling and unusual palate, Pasote has quickly become a standout in the category.

Made from 100% estate-grown Blue Agave, Pasote’s team removes the green hearts of each plant before baking. This extra step eliminates the vegetal taste that often comes with agave and instead allows for more of the plant’s natural sweetness to come through. The brand never adds chemicals, colors, or flavors to its products; it’s just pure, handcrafted tequila. While the notes for each expression are a little different, you can expect to find an over-arching natural sweetness with herbaceous depths and a truly unique minerality.

Pasote has been known for its bold labels and recently completed a packaging update that refreshed their look. “We find that even the slightest adjustment or tweak will not only help new customers find the brand on a shelf or back bar, but it will reinvigorate the attention of existing loyal customers,” shares August Sebastiani, president of 3 Badge Beverage Corporation.

“Oftentimes, the challenge you find with those familiar with the brand is to reconcile a new impression or a different message with the consistency of product quality.

Here, we are celebrating the

premium quality-driven nature of the Pasote brand with a package refresh that elevates the look and feel of the package with the quality of the product inside the bottle.”

Each bottle is a tribute to Aztec culture’s history and story, with an artistic representation of different gods on each expression. The Blanco features Tonatiuh, the Sun God, Reposado has an Aztec Jaguar Warrior, Añejo has an Aztec Eagle Warrior, and the Extra Añejo features Huehuecóyotl.

Sebastiani shares that while Pasote is best enjoyed neat, it pairs beautifully with spicy flavors.

He often pairs a neat pour with ceviche or spicy tacos topped with fresh jalapeño or Fresno chilis at home. When it comes to cocktails, Sebastiani likes to keep it simple.

“Generally, we prefer dry cocktails.

Too much sugar and sweetness can be cloying and off-putting for my palate. The specific recipes can vary for my wife and I. While I drink spicy margaritas, Allison enjoys flavored margaritas. Sometimes we’ll add the simplicity of a spritz of a La Croix flavor du jour.”

on the roofs of the estate; this source helps draw out the mineral flavors and profiles of the tequila, creating a truly unique profile.

Additional water is drawn from a local spring, and as much water as possible is recycled throughout production. The brand also works to reduce its waste and uses energy-efficient machinery. The result is a stunning line of tequila expressions that make it easy for bartenders to create a quality pour.

While Pasote is best enjoyed neat, it pairs beautifully with spicy flavors.

Like many new premium tequilas, Pasote utilizes a few methods to help improve sustainability, and some of its methods have a considerable impact on the resulting spirit. Water, which is a precious resource in the region, is sourced from rainwater captured CHILLEDMAGAZINE.COM

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Striving for a Negative Footprint AND THAT’S A GOOD THING

By Joseph Luparello As time progresses and our understanding of the world evolves, it becomes more and more evident that most people wish to preserve and care for the environment surrounding them.

The collective consciousness regarding environmental impact is at a pinnacle in 2021. Today’s consumers have climbed aboard the sustainability train and as such, businesses have a newfound responsibility to incorporate eco-friendly incentives and protocols into their practices.

Food, transportation, and household energy tend to be the most known carbon footprint contributors. The truth of the matter is a carbon footprint (emission of harmful gases caused by an individual, group, organization, service, or product) can be “left” in countless ways. A single product can emit several potential harms to the environment. For instance, using organic products is undoubtedly a step in the right direction to lessen an individual’s impact, but some may neglect to consider the amount of waste generated in a product’s production.

The spirit industry’s enormous carbon footprint is the sum of the numerous phases distilleries carry out to arrive at a final product. Distillation methods, energy utilization, water consumption, packaging, and final transportation all have potential to burden the earth’s well-being. It is up to spirit-makers around the world to consider these dangers and manipulate the way of doing things to ensure a healthier future.

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Not long ago, The International Wine and Spirits Commission developed guidelines for validating sustainable spirits. Recycling efforts like the reduction of plastic are of utmost importance for evaluation. Devotion to local business support and materialsourcing awareness fulfill the remaining criteria.

Every brand has a unique approach to expressing its commitment to the planet’s future. Whether it be making use of recyclable packaging and labeling, using locally sourced ingredients, or transforming waste into usable material, and so on.

It is up to spirit-makers around the world to consider the dangers of their practices and manipulate the way of doing things to ensure a healthier future.

In a perfect world, bars, distillers, and wineproducers would run a tight ship with zero-waste, energy efficiency, and carbonnegative footprints. Ideally, no excess goes to waste, instead it gets redistributed. We salute the many bartenders and spiritproducers solidifying a commitment to sustainable efforts by enforcing recycling practices, waste minimalization, and effective water control. The future is negative, and that’s a good thing.

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ONE WORLD

By Michael Tulipan

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“

When sustainability is viewed as being a matter of survival for your business, you can create massive change.”

— CAMERON SINCLAIR

As we move into the second decade of the 21st century, sustainability has evolved from all too often being a marketing catchphrase to a key element in a brand’s identity. The recognition of the urgent need to address the climate emergency has spurred companies to act in creative, often innovative ways to eliminate carbon footprints, source better ingredients, conserve water and move away from using fossil fuels.

Leading Finnish vodka brand Koskenkorva was awarded “Green Company of the Year” in 2018 by Drinks Business for its commitment to reuse nearly all materials used in production.

Parent company Altia, a Scandinavia-based producer of fine European spirits and liqueurs, has an ambitious environmental agenda planned for this decade including becoming carbon neutral by 2025. As interim steps, the plan is to have 100% of its electricity come from renewable sources by 2023.

steam energy for distillation. The carbon dioxide generated in the fermentation process is collected and used in greenhouse cultivation. “Thanks to the renewable fuel, the Koskenkorva distillery has decreased its carbon dioxide emissions by over 50% since 2014 and its self-sufficiency in steam generation has increased to over 60%,” explains Pontus Forth, export director for Altia Group.

Koskenkorva is also leading in the burgeoning field of regenerative agriculture, which takes a holistic view of improving land quality through the restoration of degraded soils. This requires managing a farm by considering the interactions of soil, water, plants, animals, and humans as interconnected pieces of one system. The resulting soil is not only healthier for the environment and more productive, but a “carbon sink.” “If all the farmers in the world transitioned to regenerative farming, we could remove up to 322 billion tons of CO2 from the atmosphere,” remarks Forth. “That is nearly as much as we emit globally in ten years.” Altia’s goal is that all its contract farmers would be trained in regenerative techniques by 2025.

Stefan Magnusson, Master Distiller, Purity Vodka

The vodka is made with barley, which is grown a few hundred miles from the Arctic Circle. The use of barley enables a cleaner distillation process requiring less washing and water than other grains need. Water for distillation is drawn from a protected reservoir and as a result is 100% unfiltered and unprocessed. None of the barley goes to waste either.

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We want to carefully use the gifts that nature’s bounty has bestowed upon us.

— MARK SIMMONDS, BROKEN SHED MASTER BLENDER

Another Scandinavian producer, Purity Vodka, strives to live up to its name by supporting local agriculture, purchasing green energy and reducing its transportation footprint. Since the northern part of Sweden sits above the arctic circle, the only place to grow quality grain is in the south and the company does its part to make sure they take care of the small landmass responsible for its grain. Any unused grain is returned to farms for animal feed. Recognizing the heavy CO2 burden generated by shipping and transport for spirits companies, Purity also takes care to bottle its products near the port in order to minimize the travel impacts of its vodka, bottles, and packaging.

New Zealand is a global leader in environmental stewardship and local vodka producer Broken Shed takes its responsibility seriously. Master Blender Mark Simmonds says, “Sustainability is deeply ingrained into New Zealand’s and Broken Shed’s culture.

We want to carefully use the gifts that nature’s bounty has bestowed upon us.”

These gifts include the two pristine water sources used in the distillation process, one from the country’s Southern Alps and the other a natural spring on the North Island.

Novo Fogo Distillery

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The founders looked to the country’s large dairy industry for inspiration in creating their vodka. The base is whey sourced from Broken Shed's own grass-fed cows, a natural milk sugar rich liquid that is usually a by-product and discarded in the waste stream. As a result, whey all too often winds up in rivers and can cause harmful algae blooms. Whey also has the added benefit of being naturally gluten free and a non-GMO ingredient.

Unique vodka brand NEFT makes every effort to maintain a low-carbon footprint and is committed to being planet friendly. The vodka is created in Austria—an agri-environmental world leader. The NEFT distillery is powered by low-carbon natural gas and moving to 100 percent renewables. In addition, the vodka is packaged in tin and aluminum, making it lighter, carrying a smaller carbon footprint when transported.

Leading cachaça producer Novo Fogo produces an organic spirit in Brazil. For its sustainability initiatives, the brand looked towards the country’s vital, yet neglected, forests for the Un-Endangered Forest program.

Much like the more famous Amazon, Brazil’s

Atlantic Forest is a vital sanctuary for unique plants and animal species that is under threat from illegal logging and development. More than 88% of the forest has already been lost and Novo Fogo’s program aims to revitalize the forest by preserving native Brazilian trees through the collection of seeds, growth of saplings and replanting protected areas. “We produce cachaça in this precious ecosystem,” says Novo Fogo marketing director Luke McKinley, “so we have an obligation to practice agricultural and production methods that aren’t detrimental to the natural and human communities that call this place home.”

As a result of this program and other initiatives, Novo Fogo has become a carbon negative company. This has been partially achieved through the purchase of carbon offsets, which McKinley points out do not prevent emissions from occurring, only cover industrial output after the fact. About Novo Fogo’s approach to carbon offset programs, he says, “These are basically investments in projects around the globe that either directly absorb and sequester atmospheric carbon (e.g. protecting forests and grasslands) or avoid carbon from being emitted.”

Ivano Tonutti, Bombay Sapphire Master of Botanicals.

All of Bombay Gin's botanicals will be certified organic.

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Communicating the company’s commitment to the environment also means directly educating the industry about its initiatives. For example, inside each case of one liter silver cachaça bottles, the buyer also receives a certificate of carbon neutrality, which bartenders can share with guests.

Founded in 2009, Thatcher’s Organic Artisan Spirits has only ever used all-natural, sustainably farmed ingredients in its liqueurs and vodka. Each offering is crafted from USDA certified organic, gluten free, nonGMO ingredients without high-fructose corn syrup or artificial preservatives. National brand manager Ali Anderson says Thatcher’s USDA certification shows “a commitment to do our part in supporting the pursuit of a cleaner planet free of harmful pesticides and pollutants in our fields, waterways and communities.” Going through the certification process itself was very valuable to the team says Anderson.

“We learned of new methods we can implement from how the business operates that lets us be mindful of all environmental impacts,” she says. This includes sourcing glass and other packaging materials to ensure everything is 100% sustainable.

Discussions about sustainability in the industry should not stop at water, energy production and limiting waste. Ingredients can be compromised as well. The worldwide demand for tequila and mezcal has put Mexico’s prized agave plants under threat, leading to companies like Zignum to take matters in

Zignum Distillery Solar Concentrators

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its own hands. All the agaves used in Zignum’s mezcal production are locally sourced from growers that the company has partnered with. In order to maintain Oaxaca’s flora diversity, it launched a nursery program now also being used in some of Mexico’s most respected universities. While many mezcal producers rely on a common agave cloning method, Zignum starts by germinating agave from seeds to maintain bio- and genetic-diversity, ensuring the long-term health of Espadin agave.

The company’s Método Verde Sustainability Programs are aimed at having the lowest possible environmental impact in a place where resources are limited. In a region where water is in short supply, the distillery collects rainwater for irrigation and uses solar concentrators to heat the water used in the distilling process.

As companies look for ways to harness and generate energy, some rely not on technology but oldfashioned means of power generation. The Nolet Distillery in Schiedam, The Netherlands, is uniquely situated next to the tallest windmill in the world, which supplies more power than the company needs. The resulting excess energy is sent to the national electric grid. Home to Ketel One Vodka and Nolet’s Gin, the distillery is also implementing programs for recycled packaging, waste minimalization and effective water control.

"

"IT'S A PRIVILEGE TO CREATE, A GIFT FROM ABOVE, THE UNIVERSE, WHATEVER YOU CALL IT. EVERY BOTTLE HAS A STORY. MACCHU PISCO IS MADE FROM DOING RIGHT. OUR SUPREME INGREDIENT. IN PERU, THE WORD SUSTAINABILITY DOESN'T CARRY A LOT OF CACHET TO IT. WE ARE A SIMPLE PEOPLE WHO LOOK TO THE LAND AS A PROVIDER OF LIFE. THERE IS A CYCLE OR A SUSTAINABILITY TO THE WAYS OF NATURE. WE SUPPORT OUR GROWERS BEING ENVIRONMENTALLY MINDFUL OF A LIVING SOIL. WHY? BECAUSE THAT'S WHAT IS RIGHT TO DO. DOING WRONG TO THE LAND, TO THE PEOPLE, IS NOT SUSTAINABLE. DOING THINGS THE WRONG WAY IS NOT SUSTAINABLE BECAUSE SOMEONE'S GOT TO PAY. THAT'S WHY PEOPLE DO IT. THEY WANT TO AVOID WORK BUT STILL GET PAID AS IF THEY DID THE WORK. AND THAT DOESN'T WORK. MACCHU PISCO HAS INTEGRITY. IT'S A DIFFERENT STORY THAN ANY OTHER MY FRIENDS." - MELANIE ASHER, FOUNDER MACCHU PISCO

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While the Nolet Distillery has relied on its own power generation for centuries, Dublin-based whiskey producer Roe & Co. had the advantage of modern technology when considering its environmental impact. By planning the distillery from the ground up, the team had the opportunity to make the newly built facility as efficient as possible. Head Distiller Lora Hemy says, “This has given us the opportunity to incorporate contemporary technology alongside a very traditional plant that allows us to minimize, for example, the amount of water we use in process by the installation of fixed cooling loops.”

Owned by Diageo, Roe & Co. will also have a part to play in an ambitious company-wide sustainability program called ‘Society 2030: Spirit of Progress,’ which includes using 30% less water in all spirits production and achieving net zero carbon emissions across its direct operations by the year 2030.

Heaven Hill Brands recently announced the company’s official environmental sustainability strategy focusing on four key areas: water, emissions, waste, and conservation. “Heaven Hill has always strived to be a good partner in our communities and to be a good steward of the natural resources used to create our products,” says Rachel Nally, Heaven Hill brands manager of environment and sustainability. “We are passionate about this next era in our commitment to

responsibly use natural resources, reduce energy use, safely dispose waste, and conserve the ecosystems that support our business.” The company vows by 2030 to improve water use efficiency by 15%, reduce carbon emission from operations by 30%, reduce waste by eliminating 10% of waste generated by operations, reducing virgin plastic in bottles by 50%, and sponsor planting 5,000 trees in local communities.

Heaven Hill Distillery is also dedicated to doing what’s best for forests and for bourbon. By supporting sustainable practices through its production processes, its new partnership with barrel cooperage Independent Stave Company, sponsors logger certification courses. These courses focus on safety, sustainability, and best management practices to help foster a healthy forest to obtain white oak for bourbon barrels for generations to come.

Sustainability efforts take many forms and some initiatives are industry-wide including reducing the weight of glass, reevaluating packaging, carbon offsetting and finding alternative energy sources.

But the spirits industry does not operate in a vacuum and addressing the climate crisis is going to take work from bars and consumers as well to recycle and reduce waste wherever possible. We’re all in this together. Earth is the only home we’ve got.

Lora Hemy, Head Distiller, Roe & Co.

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Sustainability Behind the Bar BARTENDER TIPS FOR RUNNING AN ECO-FRIENDLY BAR Sustainability—the mindful use of a resource so that it isn’t used up or wasted—plays a vital role in the hospitality industry. While the growing importance of sustainability is obvious, the service industry can do more to implement eco-friendly methods.

Many bars and restaurants have adopted sustainable practices; at the very least most have a recycling plan in play. What might not be known is sustainable strategies offer clear advantages in hospitality, and “green” bar owners win socially, culturally, and financially.

The three pillars of sustainability—social, environmental, and economic—can provide a roadmap for bar owners who would like to transform their space into a more planet-friendly establishment.

For Robin Wolf, bar director for The Hatch Rotisserie and Bar located on the Central Coast of California, sustainability equates to responsibility.

The three pillars are a base on how they do business, but Wolf notes that there’s more to consider. Can a workplace be sustainable if they do not create an environment where staff can support a sustainable lifestyle? “I sometimes feel like socio-economic equity can get lost in the mix, and it’s vitally important,” she says. “For instance, I want my bartenders and servers to have the opportunity to make enough money to support themselves without having to work multiple jobs—a constant struggle in the service industry.

It’s also important to make space for more women and people of all races behind the bar.”

Sustainable practices have always been a driving force in the way Wolf designs her cocktails. She is mindful of her surroundings and uses local ingredients as often as possible to support small businesses, reduce the bar’s carbon footprint, and keep costs low. “Working with fruits and veggies that are currently in season offers the doublewhammy benefit of using fresh products while they are at their peak freshness and packed with awesome flavor and nutrients, and keep our pricepoint low with favorable costs,” remarks Wolf.

Strawberry Fields Forever A zero-waste cocktail using strawberry tops and hulls, created by Robin Wolf for The Hatch Rotisserie and Bar.

INGREDIENTS 2 oz. vodka 3 /4 oz. fresh lemon juice 1 oz. strawberry peppercorn shrub* 1 /2 oz. Campari 2 oz. rose tea** PREPARATION Shake all with ice for 15 seconds. Strain over fresh ice and garnish with dehydrated strawberries, rose petals and thyme. *Strawberry peppercorn shrub: Bring 3 cups strawberry hulls and tops to simmer with 2 cups water and 1/2 cup cane sugar. Simmer for 7 minutes, pressing strawberries to release juice. Remove from heat and stir in 1/2 tsp pink peppercorns and 1 /4 cup apple cider vinegar. Allow to cool and strain, pressing fruit to release liquid. Store in refrigerator for up to one week. **Rose tea: Steep 2 tbsp dried rose petals in 2 cups hot water for 5 minutes. Strain and cool before use.

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Allison Sadauskas, owner and general manager of the Heart & Dagger Saloon in Oakland, California, says her sustainable bar program starts from the ground up, with some of the “not-so-sexy choices” made behind the scenes. “First, we recycle everything!” she says. “All of our cans, bottles, cardboard, etc., go into recycling bins rather than garbage bins and get recycled appropriately. Next, we use only recycled paper products, even the scrap paper we use were once bar flyers.” The bar refrains from using plastic straws. “We only carry biodegradable corn straws and only give them out upon request,” she continues.

Bar Director, Robin Wolf

“We have a large beer garden in the backyard, and 100% of our foliage was acquired secondhand. Among the foliage is a huge Eureka lemon tree, from which we harvest 100% of the lemons we use in our cocktails.

Oranges for our cocktails are also harvested directly from one of our bartender’s backyard trees.” All the syrups and shrubs at Heart & Dagger Saloon are made by Sadauskas herself, using a large rosemary bush from her yard to make her concoctions.

“We also try to offer as many locally-made beers, wines, and spirits as we reasonably can,” she concludes. “The less distance a product has to travel to reach your bar, the better for the environment.”

Wolf advises, “education and opportunity are essential to effective change, and it’s the responsibility of each of us to steer the ship in the right direction.” That said, here are some useful tips for bartenders—implementing one or more of these activities can help shape the sustainable future of our planet.

TIPS TO RUNNING AN ECO-FRIENDLY BAR RECYCLE Start a recycling program if you don’t already have one.

BUY LOCAL

Farmer’s markets are an essential tool to finding the best bang for your buck and the tastiest ingredients.

CROSS-UTILIZE Check with your Chef to see what the kitchen is throwing away. “I’m constantly surprised by the creative ways we find to reduce waste by sharing items,” says Wolf. (i.e., fat-washing bourbon with bacon fat).

NOT-SO-PRETTY PRODUCE Try to use each item until it’s ready for the compost. Leftover citrus peels? Make oleo Saccharum. Wilted mint? Make mint simple syrup.

HOUSE-MADE “House-made jams, shrubs, and syrups are an amazing way to upcycle flavorful scraps that find a new life as well as any produce that may not have the best aesthetic but deserves a fair shot!” says Wolf. Use bruised produce—squished strawberries make the best shrubs.

REUSE Save unused citrus slices and dehydrate them for garnishes. Use washable or biodegradable straws.

BE MINDFUL Question each product; ask where it comes from and if there is a more efficient way to get the same result. “Flowers imported from Hawaii make a lovely garnish for your spring cocktail,” says Wolf, “but if one of your staff members has an amazing marigold bush in their yard, is it an acceptable alternative? Cost, travel, what is it worth?”

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The Garden Party A zero-waste cocktail using cucumber and citrus scraps, created by Robin Wolf for The Hatch Rotisserie and Bar.

INGREDIENTS 1 3/4 oz. gin 1 /4 oz. Kümmel Liqueur 1 /2 oz. fresh lime juice 3 /4 oz. 2nd chance citrus syrup* 1 /2 oz. cucumber juice** Splash club soda PREPARATION Shake all (reserve club soda) with ice for 15 seconds. Strain into glass over fresh ice. Top with club soda.

Garnish with citrus and garden herbs. *2nd chance citrus syrup: Collect scraps from citrus on hand (one cup worth of lemon, lime, grapefruit, orange) and macerate with 1 cup cane sugar in saucepan.

Add one cup water and bring to simmer for 5 minutes. Strain and cool before use. Keep refrigerated up to one week. * *Cucumber juice: Collect scraps from cucumber garnishes and kitchen use. Juice with macerating juicer and fine strain. Keep in refrigerator for up to three days.

Robin Wolf Photos by Heather Malcolm Creative

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BREAKING

IT DOWN BACARDI CONTINUES TO LESSEN ITS IMPACT ON THE PLANET

By Joseph Luparello he world we live in often gets mistaken for an everlasting and resilient place to inhabit. Sadly it is not.

Today, many businesses are void of environmental responsibility and concern, causing a significant burden to others’ livelihoods and future. Fortunately, many companies are making extensive sustainability efforts to weaken the blow humanity has dealt the environment over time.

not limited to Bombay Sapphire Gin and Martini Vermouths and Sparkling Wines.

Leading the spirits industry in environmental performance, Bacardi Limited follows the principle—whatever the company deprives the planet of ought to be adequately compensated. In 2014, they partnered with nonprofit Bonsucro to diminish the environmental impact throughout three branches of its world-class product supply chain: sourcing, packaging, and operations.

In 2018, Bacardi was the first Puerto Rican organization to receive a Wildlife Habitat Council (WHC) Conservation Certification to recognize its commitment to environmental stewardship and for driving awareness of the role of pollinator gardens in building a healthy ecosystem. The garden serves as a year-round food source for butterflies, bees, and seven species of bats.

Just three years in, the initiative offered staggering results. For one, the company’s greenhouse gas intensity from manufacturing was cut down by 59%, comparable to taking 15,000 cars off the roads annually. Additionally, enough water to fill 10 Olympic-sized swimming pools was conserved thanks to a 50% cut of H2O use.

The carbon footprint left by Bacardi is constantly shrinking over time, and more than 99% of its waste is guaranteed some form of second life. The company’s Good Spirited goals are aligned with the United Nations Sustainable Development Goals. By 2025, greenhouse gases are projected to be cut by another 50% and water consumption by 25%.

The project was titled Good Spirited.

Its values were implemented across all of Bacardi’s famous brands, including but

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Bombay Sapphire Gin is at the top of eco-friendly international gins.

All ten botanicals within Bombay are on track to be certified sustainable this year, making it the first of its kind. Improved water capture systems allowed the distillery to avoid using roughly 1.6 million liters of water in 2019.

Bacardi has also committed to being 100% plastic-free by 2030. Its process of chipping away pollution

began with eliminating straws and cups used internally and at events.

This year they boldly announced a new biopolymer bottle, another first in the spirits industry. With the capability to biodegrade in 18 months (regular plastic can take over 400 years to decompose), Bacardi is projected to eliminate a whopping 3,000 tons of plastic currently produced annually. The 100% biodegradable bottles will help replace the 80 million plastic bottles presently being made by Bacardi every year. Its rum will be the first spirit launched in the new packaging, followed by its other brands currently using plastic bottles. Regardless of being sustainable, the biopolymer bottle, made from the natural oil of plant seeds, will uphold the spirit’s quality and taste. Most importantly, the revolutionary container will help open doors for the entire industry by introducing new technology to other alcohol brands looking to become environmentally friendly.

“As a family-owned company, Bacardi, we take great pride in our efforts to build a sustainable future that will continue for generations to come,” says Edwin Zayas, Bacardi Corporation in Puerto Rico Vice President of Operations. “As leaders in the spirits industry, we feel a tremendous responsibility to protect natural resources and reduce our environmental footprint with the hope to inspire others to do the same.”

BACARDÍ RUM IS COMMITTED TO OUR ENVIRONMENT. CHECK OUT SOME WAYS THE COMPANY IS MAKING A DIFFERENCE. Retired Bacardí Rum barrels are turned into sunglasses.

Bombay Sapphire Gin’s used botanicals and agave fibers from Cazadores Tequila are used as fuel in biomass boilers, which cut the carbon footprint by up to 90%.

Patrón Tequila’s agave fibers are reused as compost.

Husks from wheat are used to create Grey Goose Vodka, and by-products from creating Dewar’s whisky are used as livestock feed.

Photo courtesy of Bacardi

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A BLUEprint for Sustainable Practices Bombay Sapphire is in it “for life”

By Michael Tulipan

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The world's number one premium gin, Bombay Sapphire, has long forged partnerships with growers worldwide to encourage sustainable growing practices for the botanicals used in its gin. Now, that effort is set to pay off with a major milestone. All the company’s botanicals will be certified sustainable by the end of 2021.

Bombay Sapphire is famously created with a unique combination of 10 botanicals sourced from around the globe, starting with juniper berries from Tuscany. Eight of those ingredients are already “For Life” certified. The two remaining, grains of paradise from Ghana and licorice from China, are set to receive certification once travel restrictions are lifted.

The For Life certification was developed by Ecocert, the world’s leading company in the certification of organic agriculture and cosmetics.

The program ensures a commitment to continuous improvement in worker health, environmental stewardship, and sustainability in the supply chain.

“We take a 360-degree approach to sustainability,” says master of botanicals Ivano Tonutti, who has been sourcing botanicals for Bombay Sapphire for more than a decade.

“It’s our responsibility to care as much about the farmers and their communities as we do the botanicals they grow. By looking after their wellbeing and investing in sustainable farming practices, we are helping to protect the environment and their livelihoods for generations to come.”

“

We have created a blueprint for the sustainable sourcing of botanicals, which we hope will inspire others to do the same.

— NATASHA CURTIN, VICE PRESIDENT, BOMBAY SAPPHIRE

The partnership with a village in Ghana is emblematic of Bombay Sapphire’s holistic approach to its sustainability efforts. The company has been working with a local branch of AIESEC, a global youthled NGO, to help a Ghanaian village establish itself as an independent farming cooperative. The work included installing a water pump to supply fresh water and recruiting an agronomist to provide expert advice to the growers. This year, the village will harvest its first crop of grains of paradise for the company.

As part of Bacardi Limited, the largest privately held spirits company in the world, Bombay Sapphire’s sustainability effort bolsters the company-wide initiative of sourcing 100% of its key ingredients from sustainably certified suppliers by 2025. And as a category leader, Bombay Sapphire feels it must set an example for the industry and drive change. “We must all invest in a more sustainable future,” says Natasha Curtin, Vice President, Bombay Sapphire. “We have created a blueprint for the sustainable sourcing of botanicals, which we hope will inspire others to do the same.”

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Close to Home

CATOCTIN CREEK DISTILLERY USES LOCAL INGREDIENTS PRODUCING A TRUE VIRGINIA RYE WHISKEY

By Joseph Luparello

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At Catoctin Creek Distillery, producing impeccably pure liquids is rooted in a harmonious relationship with the local environment. The Virginia climate lends unique character and top quality to its whisky. While nature fuels the foundation for its spirits, Catoctin reciprocates with sustainability efforts.

The Virginian distillers’ commitment and respect for their surroundings is represented in every detail of the brand. From the start, a symbol of local appreciation printed on the logo adorns every bottle. Founders Scott and Rebecca Harris included the Virginia state flower, the flowering dogwood, when they designed their logo.

Virginia’s picturesque mountains, horse-farms, and beautiful Appalachian woods are an ample incentive for the brand to give back.

Catoctin prioritizes organic ingredients (such as the grains and herbs used in its gin) and a radiating presence of terroir. The organic process results in a lack of chemicals and emissions, ending in a superbly clean grain; a grain free of any harmful artificial herbicides that could impart undesirable flavors into the distillate.

Elaborating on how their locally sourced ingredients differentiate their product from others, master distiller Rebecca explains, “When we first started selling this whisky, people would tell us, ‘This doesn’t taste like rye!’ We found this somewhat offensive initially. Eventually, we learned that this was just a matter of terroir. In 2010, 90% of the rye on the market came from MGP, which is midwestern rye. It is great rye but has a characteristic flavor of dill, grass, mint, and fresh-cut hay. Our rye has very little of that flavor.

Instead, it takes on fruity and nutty flavors: plums, cherries, pecans, toasted nuts. Add to that the

fact that we prefer to support local farmers in our community—more of our investment builds up the businesses in our community and allows us to offer a product that is truly The Virginia Rye Whisky.”

As their whiskey is perfected, their carbon footprint is minimized. For instance, the hiring of local farmers prevents long-haul freight deliveries. Not to mention, Catoctin Creek distillery is running off solar power energy.

Every bartender should know that Catoctin Creek Whisky is made strictly from Virginia grain, mashed, fermented in a traditional manner, potstilled in a batch process, and then aged in new oak barrels. What you get is a smooth, delicious rye whisky made the way it would have been in the 17 and 1800s.

Catoctin keeps things fresh with innovative techniques using different barrels and finishes.

Touching on its approach, Rebecca explains, “There are lots of companies doing sherry, port, and other cask finishes, and quite honestly, now that barrel finishes are hot, all the best of those barrels are getting snapped up by the larger companies. The remainder of those types of barrels available to craft distillers entails poor quality. So, after looking elsewhere, we were able to source finishing barrels that are rather unique in the marketplace today. Barrels such as hickory syrup finish, maple syrup barrels, hot honey barrels, Madeira barrels, scotch, and tequila barrels, Curaçao barrels from Copper & Kings, etc. If it is weird, we’ll probably take it!”

Becky and Scott Harris

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RECIPES KNOWN FOR OFFERING BARTENDERS A WORLD OF FLAVOR OPTIONS, THE PERFECT PURÉE OF NAPA VALLEY CELEBRATES TWO SUMMER-READY PUREE BLENDS. VISIT PERFECTPUREE.COM/CHILLED FOR A COMPLIMENTARY SAMPLE BOX.

RED THAI

Created by Manny Hinojosa, Mixologist Photo courtesy of The Perfect Purée of Napa Valley

INGREDIENTS 1 1⁄2 oz. rum 1 ⁄2 oz. The Perfect Purée Red Jalapeño Puree 3 ⁄4 oz. lemon juice 3 ⁄4 oz. simple syrup 3 Thai basil leaves 2 dashes sesame oil Splash club soda PREPARATION Combine all ingredients with ice and shake.

Serve on the rocks. Place Thai basil leaves inside of drink. Garnish with lemon twist, 2 dashes of sesame oil, a jalapeño slice and sesame seeds.

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GUAVA DELIGHT Created by Romel Ernesto, Manager Noosh Nosh, Louisville, KY Photo by Chef Peng S. Looi

INGREDIENTS 1 1⁄2 oz. vodka 1 oz. The Perfect Purée Pink Guava 1 ⁄2 oz. orange juice 1 ⁄2 oz. honey syrup PREPARATION Shake all ingredients with ice, strain over ice and garnish with orange slice.

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PEACH GINGER JULEP

Created by Manny Hinojosa, Mixologist Photo courtesy of The Perfect Purée of Napa Valley

INGREDIENTS 1 1⁄2 oz. bourbon 1 oz. The Perfect Purée Peach Ginger blend 3 ⁄4 oz. lemon juice 1 sprig mint 2 dashes Angostura bitters Club soda PREPARATION Combine ingredients with ice (except club soda), shake and serve in a double Old Fashioned glass. Top with club soda. Garnish with mint.

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EL RIO PICANTE

Created by Maggie Mae Dale Forge & Foundry Distillery, Stillwater, MN

Photo courtesy of Forge and Foundry Distillery

INGREDIENTS 2 oz. Forge and Foundry Rum 1 oz. The Perfect Purée Chipotle Sour blend 1 ⁄2 oz. pineapple juice 1 ⁄2 oz. lime juice 1 ⁄4 oz. agave 1 full dropper (8-10 drops) chili tincture* Chipotle salted rim**

PREPARATION Combine ingredients in cocktail shaker. Add ice. Shake 10-15 seconds; strain over fresh ice in a rocks glass, half-rimmed with Chipotle Salt.

Garnish with lime slice. *Chili tincture: slice 6 smallmedium habanero chilis (with seeds), cover with overproof vodka (150 proof). Let stand in a closed mason jar 24-48 hours, or until desired chili flavor is achieved. Fine strain into a dropper bottle. **Chipotle Salt: Combine equal parts chipotle seasoning and kosher salt. If using large crystal salt, combine in a blender or food processor.

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HOTSPOT

SPOTLIGHT

COPPER SHAKER Florida’s Finest Cocktail Emporium

By Bryen Dunn Photos by Coastal Creative

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Copper Shaker is a craft cocktail bar and kitchen, offering shareable appetizers with classic and contemporary craft cocktails.

They opened their first location in downtown St. Petersburg in the summer of 2017, and late last year, a second location was opened over in Tampa Bay’s Ybor City.

The ownership team has quite a bit of experience operating other successful bars in St. Petersburg.

The owners chose to expand to Ybor because of the growth potential in the area, and “it’s also where founding member Jeremy Wallace’s career started, so it’s a bit poetic for us,” states manager, Alec Gutierrez.

Both locations provide a warm and welcoming atmosphere that’s portrayed through the use of wood and soft metals, bourbon barrel planks, copper splashes, and a granite-topped bar that evokes a luxurious appeal. “Whether you’re looking for a high-end, highly allocated spirit, an eclectic culinary experience, or a fun evening out with friends and great cocktails, we have a little bit of something for everyone,” remarks Gutierrez.

There’s often music playing, whether that be a live band or DJ, and guests have a choice between the dining room, lounge area, or the welcoming bar. Cocktails are the defining point of a visit here,

and with over 100 years combined experience behind the bar, you’re guaranteed a great mix. The Smokestack is their unique take on a Smoked Old Fashioned, which has remained one of the most coveted drinks since day one. Gutierrez explains, “We take our Single Barrel Whistlepig Whiskey and mix it with Vermont maple syrup and bitters, then we smoke the glass using whiskey barrel staves, and serve it over a Doggery Ice Berg.”

Other top sellers include the 20/20, a jalapeño, carrot, blood orange Margarita, and The Grind, a take on an Espresso Martini with coffee-infused vodka. One of the

newer menu additions is The Bon Vivant, a Boulevardier expression with Single Barrel Russel’s Reserve Bourbon, Averna, and Cinzano 1757. Bold and boozy, with a nice bittersweet finish. If you want something local, ask for one of the St. Petersburg Distillery products or Horse Soldier Bourbon.

Chefs Anthony Decker and Burton Pratt have put together a seasonally and multi-culturally influenced menu of small plates that includes truffle fries, flatbreads, and sliders. The Casanova is a long-time favorite, a basil pepper tenderloin with charred leek aioli, and sautéed onions on sourdough bread. Finish up with one of the

rotating seasonal pie selections, an ice cream sundae, or try the Mexican Ice Cream Float off their secret menu.

At Copper Shaker, creating cocktails is as enjoyable as drinking them. Gutierrez says when his team gets together to brainstorm, “It’s like being in a recording studio. It’s a very fun atmosphere.”

169 1st Avenue North St Petersburg, FL 33701 1502 E 7th Ave Historic Ybor City, FL 33605 www.coppershaker.com

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LAST CALL

CHILLIN’ WITH

CURTISS COOK CURTISS COOK STARS IN SHOWTIME’S THE CHI AND STARS AS ABE IN THE HIGHLY ANTICIPATED STEVEN SPIELBERG REMAKE WEST SIDE STORY PREMIERING IN THEATERS IN DECEMBER. Photo by Parrish Lewis

HOME BAR.

It’s fully stocked and frequently used. What can I get for you?

DINING OUT.

That depends on which coast I’m on. If I am in New York, there’s this amazing restaurant in SoHo called Decoy on Hudson. Amazing! And if I’m in LA, it’s either Crossroads or Tu Madre.

FAVORITE DRINK.

Dirty Hendrick’s Gin Martini with 3 olives.

Or a nice smooth Bunnahabhain 25 neat.

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FAVORITE bar.

I’m a cigar smoker, so the bars I frequent are normally cigar bars. You can catch me at Hudson Bar and Books or in LA at Buena Vista Cigar Club, they have a low key, great atmosphere.

INT RODUCING GREY GOOSE® ESSENCES Immerse your senses in the aromatic essence of real fruit and botanicals.

0 carbs. 0 sugar. All-natural ingredients.

AVG ANALYSIS PER 1.5 FL OZ: 73 CALS | 0G CARBS | 0G PROTEIN | 0G FAT SIP RESPONSIBLY. ©2021. GREY GOOSE, THE GREY GOOSE ESSENCES TRADE DRESS, AND THE GEESE DEVICE ARE TRADEMARKS. IMPORTED BY GREY GOOSE IMPORTING COMPANY, CORAL GABLES, FL. VODKA WITH NATURAL FLAVORS. 30% ALC. BY VOL. DISTILLED FROM FRENCH WHEAT.