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CONTENTS

VOLUME 14 - ISSUE 3

features

102

108

Ain’t Nuthin’ But a Gin Thang

Drumshanbo Gunpowder Irish Gin with Sardinian Citrus

Snoop Dogg and Indoggo

Escape the Ordinary

106

110

Uncle Val’s Gin Launches Zested

What is a “Craft Cocktail” Anyway?

Gifts of the Garden

Crafting Cocktails

112

Crafting Cocktails from the Well

Bartenders Get Creative

114

A Perfect Fit

Ole Smoky Moonshine One Liter Bottles

116

Smooth Operator Grey Goose Vodka

118

Sipping on Sunshine Absolut Watermelon

120

It’s Gonna be a Spirited Summer John Barrett, CCO Pernod Ricard Predictions for On-Premise

122 Recipes

Adrift Tiki Bar, Denver

126

Hotspot Spotlight

Harlem Hops, New York

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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.

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

CONTENTS

VOLUME 14 - ISSUE 3

departments Editor’s Note

12 A Message from Scott Wenger

Bottoms Up!

14 Cool Bottles - The Glass of Fashion 16 Wine Labels - From Grape to Glass 18 Cool Cans - CAN You Dig It? 20 How to Build a Seasonal Cocktail Menu

The Locals

24 Bartender Submission - Nadine Medina, CraftLV 26 Bartender Submission - J.A. Harrison, Le Loup 28 Brand Ambassador - Benny Hurwitz, Wild Turkey 30 Bartender Riff on a Classic - The Aussie Ball, Takuma Watanabe 32 5 Things with Bar Manager, Ashley McMichael 34 Bartender-Know-How - Barrel-Aged Tequila with Mike Mignella 36 Bartender Culture - Shōshin Art Club 40 Industry Event - Bar Convent Brooklyn, 2021 44 Company Profile - Disaronno International 46 Brand Profile - Weed Cellars 48 Chilled 100 Bartenders - Lobos 1707 Joven Cocktails 52 Tricks of the Trade - Lemon Essence with Pascal Pinault 54 Chilled 100 Bartenders - NEFT Vodka Cocktails 60 Ask A Bartender - Wellness Behind the Bar with Angela Dugan 62 Bartender Life - Get a Sip of the Rye with Sagamore Spirit

Advanced Mixology

66 Drink In History - The Cape Codder 68 Food Know How - Pineapple Weed 70 Drink Better - The Wheyward Way 72 On Tap - Crafting the Perfect Pour 76 Crafting Cocktails - Hometown Homage 80 Tricks of the Trade - #Bartenders 92 That’s the Spirit - El Luchador RTDs 94 Brand Spotlight - Dewar’s Japanese Smooth 96 Spotlight Launch - Revel Spirits Debuts El Popo

Mix It Up

22 Behind the Craft Spirit Bar 64 Celebrity Sips - Real Housewives 98 Shaking & Stirring - Launches 128 Last Call - Chillin’ with Alex Meneses

66 48

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CHILLED VOLUME 14 ISSUE 3 JUN/JUL 2021 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

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T H E TA S T E O F F R ES H F R U I T A N D B OTA N I C A L ES S E N C ES . O N LY 7 3 C A LO R I E S .

AVG ANALYSIS PER 1.5 FL OZ: 73 CALS | 0 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.

VOLUME 14 - ISSUE 3 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 Jill Dutton, Terri Marshall, Scott Wenger, Jesse Cyr, Tyler Zielinski, Richard Fri ART DEPARTMENT Daniel Batlle, Danny West, Angie Packer, Jackson Ryan PHOTOGRAPHY Cover Photo by Dah Dah 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 3 ©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.

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EDITOR’S LETTER

VOLUME 14 - ISSUE 3

GUEST EDITOR SCOTT WENGER

The bartender is the aristocrat of the working class.

That’s a great quote from Cocktail, a fun little movie about bartending. I’d been bartending a year when it came out, but boy, did it change everything. Suddenly, a noble profession of hospitality workhorses became about showmanship and flair. Popping corks and pouring shots were no longer considered professional skills but merely entry-level requirements to learning to juggle, flip, and blow fire! Flair wasn’t the first trend to hit bartending, but it was the first one that I remember, and it would be hard to imagine one that was more impactful to the industry. Following flair, we collectively decided we needed to muddle every freakin’ thing we could find into our drinks. Then we all had to wear leather aprons, grow a handlebar mustache (thankfully, just the guys) and call ourselves “mixologists!” Now we’ve settled back into calling ourselves bartenders, but the acceptable term for what we ply now is “craft cocktails.” To be truthful, I’m happy with where things are now. I spent years behind all kinds of bars waiting for my “real career” to take off, and one day I realized that this was it. I just didn’t know it, and that all those trends led bartending to evolve and become legitimized. Yeah, it is a real profession now. Trends come and go, but perfection seldom goes unnoticed. No matter what kind of bar you’re behind—the most important thing you can do is strive for perfection and take good care of your guests. I’m honored to be CHILLED’s guest editor for its bartender issue because ours is a profession that often composes a tightly knit clan of nocturnal professionals that’s an absolute necessity in our crazy world. We hang together in packs and make fun of those that aren’t us. We brag about war wounds and look out for each other, like immortals who don’t mind that the people we’re taking care of don’t really understand us. So, I raise a glass to all of us who have ever gotten behind the stick. Yes, we are the aristocrats.

Scott Wenger

Before launching his consulting company, Bungalow Consulting Group, Scott worked in some of the nation’s hottest bars and restaurants in LA, San Francisco, and Seattle before settling in the Tampa Bay area. Now with over 15 years of experience, he has won awards for his cocktail programs and cocktails alike but has never left behind his first love of creating great drinks for the guests in front of him.

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DANCINGGOAT.COM 2021

BOTTOMS UP!

COOL BOTTLES

THE GLASS OF FASHION

HEAVENSAKE

Régis Camus, the acclaimed French cellar master, worked in collaboration with some of Japan’s most respected sake breweries to launch this stunning bottling. The teardrop-shaped bottle comes in three varietals with different colors for each expression. The simplistic labeling favors clean lines with a simplistic font and minimal clutter making for a stunning addition to your bar.

THE MACALLAN ANECDOTES OF AGES COLLECTION

As part of the recently launched whiskey & art collection, The Macallan collaborated with British pop artist Sir Peter Blake on a set of extremely scarce bottles. The collection includes 13 one-of-a-kind bottles with a collage-style label that captures scenes and stories from the long history of The Macallan. The bottles contain whiskey from 1967, the year that Sir Peter Blake’s art took the world by storm.

CHOPIN

Designer Vera Wang has teamed up with Chopin Vodka to create a limited edition release you’ll want for your bar cart. Wang personally selected a variety of special, young potatoes for the spirit giving the launch a unique flavor. While the bottle retains the brand’s shape, it adds a sophisticated, modern, and architectural flair with a black and white, colorblocked look and a poem printed on the back label.

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MADE WITH WATER ENRICHED BY PACIFIC MINERALS Create a smoother vodka soda

CONTACT YOUR CAMPARI AMERICA SALES REPRESENTATIVE TODAY

BOTTOMS UP!

WINE LABELS

THE VINTNER’S JOURNEY FROM GRAPE TO GLASS

YES WAY ROSÉ BUBBLES

The Yes Way line started as simply an online community for rosé enthusiasts, but founders Erica and Nikki soon decided to bring their bottle to the shelf. The brand developed its label to be friendly, eye-catching, and lighthearted, a perfect companion to the French wine inside. The Bubbles edition brings the same straightforward look as the original, but with a fun, pale pink bubble print.

HAMPTON WATER

Made in the South of France, Hampton Water is an award-winning rosé that has developed a dedicated fan base worldwide. The label features a sleek, elegant design with a diver mid-dive into waves with a setting sun in the background. Founded by Jon Bon Jovi, the wine features notes of bright red fruit balanced with mineral hints and a long dry finish.

PASQUA PROSECCO DOC ROSÉ

As the latest addition to the Passione e Sentimento line, Famiglia Pasqua’s Prosecco DOC Rosé is a perfect year-round sparkler. White Glera grapes are blended with 10-15% locally grown Pinot Noir to create a fresh, elegant, and well-structured prosecco. The bottle brings romance and drama featuring a photograph by Gió Martorana of a graffitied wall that leads to a site credited as the famous balcony in Romeo and Juliet.

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#AllForThePack

BOTTOMS UP!

COOL CANS

CAN YOU DIG IT?

TIP TOP PROPER COCKTAILS

Always balanced, never too sweet is Tip Top Proper Cocktail’s motto. Tip Top believes that the good things in life should be accessible at any time, in any place. The brand created a line of RTD cocktails with the help of bartender Miles Macquarrie to bring six classics in a can. The 100 ml cans contain an ABV range from 24%-37%. Enjoy over ice or straight from the colorful cans.

COLLINS

The family-owned brand launched its RTD canned cocktails in five flavors. Made by people who understand the balance of flavors, featuring the Margarita, Strawberry Daiquiri, Piña Colada, Hurricane, and Moscow Mule. The brand focuses on fresh fruit with bright flavors for a canned drink that tastes like one made by a bartender. Each 120-calorie can is signed proudly by Collins across the top with sketches of fruit to show the contents inside.

KYLA

KYLA’s Riviera Series offers four crafted cocktails in ready-to-drink convenient cans. Each 12 oz. can contain 150 calories in either Lemon Verbena Drop, Shiso Mint Mojito, Bergamot Blood Orange Fizz, or Pom Pom Collins. These probiotic cocktails are packaged in bright colors of orange, teal, peach, and pink and created using live cultures that are shelf-stable so, no need to feel guilty about consuming these RTDs.

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BOTTOMS UP!

HOW TO

HOW TO BUILD A SEASONAL COCKTAIL MENU

As summer comes into full swing, it’s the perfect time to take advantage of fresh, seasonal ingredients. To learn more about building a seasonal menu, we caught up with Jesse Cyr of Seattle, Washington. Cyr most recently worked at L’Oursin and Foreign National. Building your cocktail menu around the seasons offers a wide range of benefits. For one, produce tastes better when it’s in season. “The flavors are richer, sweeter, and vibrant,” explains Cyr. “If your produce has to travel across the United States or from another country, they’re not picked when they’re ripe.” Ripe produce can elevate even the simplest recipe. Additionally, seasonal ingredients are more cost-effective. “When strawberries are at their peak, I can get 16 oz. clamshells here in Seattle for $1.50. When it’s in the middle of winter, that cost rises to $5-6. Produce in season is more bountiful, and that gets you a better price. It can mean the difference between a 12% pour cost or a 24%,” Cyr adds, noting the first number will make your boss much happier. Finally, seasonal produce is better for the environment. There’s less transport of ingredients meaning the carbon footprint of your cocktail is significantly reduced.

STEP 1

STEP 2

WORK WITH YOUR KITCHEN “There isn’t anyone who has a better idea of what’s going to be in season and easily accessible than your chef. Plus, this is your chance to see if anything is changing on the food menu. Having cocktails that are delicious on their own but could also pair with food is always a smart idea.”

ROTATE YOUR MENU “Would you rather drop a ten cocktail drink menu all at once or change out three drinks now, two more in another three weeks, and four next month? Doing a slow change over time is much easier on everyone. And it just feels more natural. Just like the seasons gradually change, so should our cocktail menus.”

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STEP 3

CHOOSE YOUR INGREDIENTS Cyr says one of his favorite ingredients to work with is summer berries, specifically raspberries. “Pisco and gin are probably my favorite spirits to use with raspberry,” he shares. “You may love heirloom watermelons or lemon cucumbers, but the window for buying them is tiny, and you’re likely to run out. I love running “while supplies last” specials.”

JESSE CYR Based out of Seattle, Jesse Cyr is an award-winning bartender. His credentials include being the General Manager of internationally acclaimed bar Rob Roy and head mixologist at The Charter Hotel by Hilton. Jesse had the opportunity to work for several global brands creating various menus and cocktails with their spirits. He is also active in the competition scene, being a former national finalist in the Woodford Reserve Manhattan Experience, the National Sherry Wine Cocktail Competition, and the Bols Around the World global competition. Photo by Emily Thomas

BYE BYE BLACKBIRD INGREDIENTS

1 1/2 oz. pisco 3 /4 oz. Ramazzotti 1 /2 oz. blackberry cordial* 1 /2 oz. lime juice 6-8 mint leaves 2 oz. Brut Champagne PREPARATION

Add all ingredients (except Champagne) to tin and shake with ice until chilled. Fine strain into a double Old Fashioned glass with large cubes and top with Champagne. Garnish with mint sprigs. *Blackberry Cordial: In medium saucepan, bring 350 grams water to a gentle simmer. Add 250 grams fresh blackberries and heat for 5-8 minutes, or until the color has faded from the berries. Remove the saucepan from heat and pour contents through a fine-mesh strainer. Make sure to gently press the berries against the strainer to extract as much liquid as possible. Pour the strained liquid through a cheesecloth to remove any leftover small particles. Weigh the liquid and add an equal amount of white sugar. Add 7.5 grams citric acid and stir everything until dissolved. Let cool, bottle, and refrigerate.

TIP Like most fruit, the flavor can vary from one berry to the next. “Simply muddling a raspberry in a shaker tin for a fruity Daiquiri is going to produce a slightly different cocktail each time. So, I always opt to make a cordial. Plus, you can use it in nonalcoholic cocktails, too.

PRO TIP Don’t get caught up in the mindset of “this season means we make this kind of cocktail.” You shouldn’t have a menu that consists only seasonal cocktails. There’s always a guest coming in who wants a brown, bitter, stirred cocktail whether it’s 95 degrees out or ten below.” CHILLEDMAGAZINE.COM

MIX IT UP

BEHIND THE BAR

BEHIND THE

Craft Spirits BAR CAMAZOTZ OAXACAN RUM

Maestro Leoncio Gaspar in Mexico’s Sierra Mixe is proving that Mexico can make more than just agave spirits. The family grows their own pesticide-free sugarcane, which is pressed by hand before the raw juice is fermented in open barrels. Once the liquid collects its wild yeast, it’s moved to a traditional alembic copper pot still where it is distilled in 300-liter batches to proof. The spirit is bottled unaged and transported by mules 5km up a mountain to be picked up for collection. The rum itself is mildly sweet with notes of fresh sugarcane, grassy and woody notes and a long saline finish; sip it neat or mix it in your favorite cocktail.

ORGANIC SELECTION COGNAC

As one of the pioneers of organic cognac, the team at Distillerie du Peyrat has a family history of cognac distillation dating back to 1705. They produce about 160,000 bottles a year, including its Organic Selection—a blend of lively young cognacs. Smooth and well balanced, this bottling is wonderful sipped neat or mixed into a cocktail. Flavor notes include white tea, stone fruit, and fresh flowers.

CHIRIQUÍ MOSCATEL CASK

This stunning bottle from Mezan draws its packaging inspiration from Chiriquí, Panama. The art draws inspiration from three sources—the Fortuna Forest Reserve located within the province, colorful Panamanian embroidery, and bold graphic tattoo patterns. The province is home to a wide range of flora and fauna depicted on the bottle using many traditional embroidery colors.

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Nadine Medina CraftLV

Her father was a significant influence in her bartending career. Medina grew up learning about wine, liqueur, and grappa-making through her family, which played a major part in her joining the hospitality industry and continuing to learn as much as possible. “I watched people around me with so much more knowledge and experience doing their thing. I would sit at Herbs and Rye for countless hours watching and learning as I picked their brains.” When it comes to the execution of cocktails, Medina doesn’t like to go overly simple or too complex. Creating a happy medium is what she does best. “A simple show,” she shares. “Even if it’s not anything big. It’s style. A simple stir of the spoon, and confidence with a smile.” She also considers what the guest typically likes and what they are ordering. She believes that while uniqueness will always be a hit, there still needs to be a palate of balanced flavors. This past year allowed many bartenders to slow down, reset, and learn what’s important in life. Medina sees the bartending industry taking what they’ve learned during the pandemic and translating it into cocktailmaking. “I think we’ve all discovered that health is something to focus on a little more, like teas, freshly squeezed juices, CBD, Kombuchas, and ingredients sought out for improvement of health. So, no need to stop drinking, drink in moderation and appreciation.” She encourages others to stop, smell the roses, and show appreciation for everyday things.

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RESET INGREDIENTS

1 oz. Cachaça ½ oz. Chareau Aloe Liqueur ¾ oz. Orchid Orgeat ½ oz. yuzu juice ¾ oz. fresh squeezed lime juice 3 dashes smoked pear bitters 1 egg white PREPARATION

Combine ingredients in a mixing tin. Shake, strain into a coupe glass. Garnish with fuchsia hanging flower with oyster leaf and mini flowers.

Photo by Te Ann Lakeotes

For someone as creative as Nadine Medina, it was in the cards that she’d find a love for bartending. Starting in a banquet bar, Medina worked her way up to lead mixologist at CraftLV. For her, pairing different flavor profiles always brings her excitement, and thanks to her Hawaiian roots, she is a fan of fresh and flavorful ingredients.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

J.A. Harrison

Le Loup, Nashvillle Photos by Amanda Harrison “Bartending drew me in for both the human experience aspect of story-swapping with regulars and passersby alike, while also fulfilling a need for a creative outlet.” The creative and artistic bartender, J.A. Harrison, found his love for the industry at the young age of 21. He started bartending to help pay the bills while attending college and then never quit. Harrison is not afraid to push cocktail boundaries and use ingredients that may not be conventional. With things like corn, avocado, celery, and beets, there’s always room to learn new techniques and tricks. “Corn has this delicate strength about it that is quite unique. Its flavor is subtle and delicate, but it also stands up for itself and doesn’t get easily lost.” When it comes to creating cocktails, Harrison is inspired by a concept rather than a particular drink. Inspiration for him can come from a multitude of things, including sustainability, nostalgia, the seasons, and the idea of self-care. “I might reach for something like beet juice as a powerhouse of manganese and iron-rich nutrients that promote brain health, or tarragon, an oxidative stress reliever that improves insulin sensitivity and helps regulate a healthy sleep cycle.” He encourages other bartenders to use what is available to them and learn something new. “Let mother nature broaden your horizons.” Continuing to learn and expand bartending knowledge is something Harrison lives by. As an award-winning bartender, he knows that there will always be something new to know. He encourages his fellow peers in the industry to strive for the same mantra. “Always push beyond the box. Innovation doesn’t happen from a place of comfortability. I will always have way more to learn than I know.”

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CASA DE COCALERA INGREDIENTS

2 oz. avocado-infused Monkey in Paradise vodka* 1 dash Regan’s No. 6 orange bitters 3 dashes Scrappy’s celery bitters ½ oz. corn-water simple syrup** ¼ oz. Suze 1 lemon peel PREPARATION

Add ingredients to mixing tin. Stir. Strain into rocks glass with ice. Garnish with expressed lemon peel inserted in glass. *Avocado-infused vodka: add two halved, peeled, and pitted medium-sized Hass avocados to a vacuum bag with one 750mL bottle of Monkey in Paradise vodka and sous vide at 60°C/140°F for 60 minutes. Strain through a nut milk bag, then additionally strain through a paper coffee filter to remove all remaining residual matter. **Corn-water simple syrup: strain liquid from a can of sweet corn and add an equal part cane sugar by weight to the liquid volume of corn water. Heat over low-medium heat on stovetop and stir until well-combined. In the meantime, use leftover corn kernels to make a pot of chili.

THE LOCALS

BRAND AMBASSADOR PROFILE

DEDICATION + PASSION + PATIENCE = A REAL RECIPE FOR SUCCESS By Joseph Luparello

MANY

BARTENDERS

THE

INDUSTRY

aspire to represent a big time brand. Those who succeed have a genuine passion and a will to pursue the position patiently. Benny Hurwitz believes his strong industry background and a healthy serving of dedication led him to his most precious accomplishment: becoming a brand ambassador for Wild Turkey Bourbon. It all began for Benny back in 2009 when he started as a barback. He would work one night a week, in addition to working a job in a completely different field. It took almost two years of bar backing and serving tables until Benny landed a bartending gig at Bourbon in Washington, D.C. Two years later, the establishment’s owners opened a new spot called Jack Rose Dining Saloon, which would become one of the biggest whiskey bars in the world. He spent eight years working at Jack Rose, eventually becoming the head bartender. Not long afterward Benny moved to the award-winning cocktail bar Columbia Room. His life-changing experience at Columbia Room was intersected when he was offered the job of a lifetime to work with Wild Turkey and move to Los Angeles. Before he was offered a job there, Benny’s ties with Wild Turkey were already well established. His first interactions with the brand date back to 2015, through a bartender immersion program called “Behind the

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Benny Hurwitz Lands His Dream Job with the Russells Barrel.” Two titans in the whiskey industry, master distillers Jimmy and Eddie Russell led the program. “Once you meet these guys, it’s hard not to fall in love with the story and the brand,” remarks Benny. “After that initial trip, I went back to visit Wild Turkey every year until they gave me a job! I believe it was the dedication I had as a bartender, my true passion for bourbon, and my love for Wild Turkey that got acknowledged by the Russells.”

THE LOCALS

BARTENDER RIFF ON A CLASSIC

The Aussie Ball Photos by David La Roda

AN AUSTRALIAN RIFF ON A HIGHBALL WITH BARTENDER TAKUMA WATANABE Getting his start in Japan as a barista, Takuma has worked as a bartender for the past nine years. He placed in the Top 10 World Class and Casa Noble cocktail competitions and gained global bartending experience from Limantour in Mexico City, Mikimoto Pearl in Singapore, and many others. As head bartender at Angel's Share, one of New York's oldest speakeasies, he riffs on classic cocktails to satisfy his passion for moving past the boundaries of tradition. Takuma noticed a Highball trend hitting NYC bars and wanted to create a more complex version. His Aussie Ball cocktail is a Highball inspired by a combination of native Australian ingredients. From the start, he wanted to use an innovative whisky that he’d never used before. He chose Starward whisky. “Whisky from Australia, which isn’t yet a location known for whisky production, inspired me to push myself,” he says. “I especially admire their passion for trying new combinations regarding barrels and blends.” Takuma’s Aussie Ball resulted in more depth from using passion fruit and coffee, along with a slight acidity from the addition of white balsamic vinegar. According to Takuma, “It’s a twist on a well-known classic, which I think is perfect for a whisky as innovative as Starward.”

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Developed by the King of “Gin & Juice,” INDOGGO is the ultimate remix of seven premium botanicals infused with all natural strawberry flavor. ®

THE LOCALS

BAR MANAGER

flavor tends to start with a tropical fruitiness, followed by a floral note, but almost always ends with some sort of funk. Don’t be afraid of the funk! It pairs well with so many flavors and other spirit combos. My new favorite is using Baijiu in tiki cocktails. AMAC’S BEST-SELLER STORY. I wanted to show the people of Baltimore Baijiu, so the first cocktail I made was a Baijiu Negroni because it was an easy way to see how it would work with other spirits. Also, people who are familiar with Negronis would get it. Lydia let me know that Baijiu is often infused with fresh ingredients, so I began to play around. I infused the Sauce Aroma Baijiu we have, Guo Tai, with jujubes which are Chinese dates often found at the table during the Lunar New Year celebration. The infusion came out great and started our best-selling cocktail called the Inch of Gold, made with jujube-steeped Baijiu, tangerine jam, pineapple allspice shrub, and jasmine tea.

5 Things About Ashley McMichael Bar manager Ashley McMichael (a.k.a. Amac) for NiHao in Baltimore oversees a chic cocktail program by staying in constant contact with the chefs and the rest of the team. She encourages her fellow bartenders to “never stop learning and always ask for help because you never know what kind of cool things you can learn when you ask.” ASHLEY’S COCKTAILS COMPLEMENT NIHAO’S MENU. I’m still new to Chinese flavors and spirits. Our cocktail program honors NiHao’s food and the Chinese American heritage of its owner, Lydia Chang. I hope to introduce the people of Baltimore to interesting Chinese flavors and ingredients by pairing them with mostly Americanmade spirits.

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ASHLEY GETS CREATIVE WITH BAIJIU. While we try to keep the spirits list as local as possible, the main goal is to have Baijiu be the star. With Baijiu’s rich history—possibly being the world’s first distilled spirit— and its popularity in China, it only makes sense for us to highlight its uniqueness. I am no authority on Baijiu, but I am learning. Baijiu’s

TEAMWORK IS KEY FOR ASHLEY. I am in constant talks with our chef team. They help me with flavor combinations to achieve my desired taste. For example, Right Time is our house Dirty Martini, made with Republic Restoratives Civic Vodka, bell pepper-infused Dolin Dry, a hint of Combier Kummel, saline, and Dashfire Sichuan bitters. It’s garnished with a sugared chili oil rim (compliments of Chef Lam). Our house Old Fashioned, named Gaga, which means ‘quack’ in Chinese, is a Peking duck-fatwashed Old Fashioned with a Sichuan simple syrup. ASHLEY IS A SOBERTENDER. A sobertender is a person who tends bar but doesn’t themselves imbibe. I still straw-taste cocktails or spirits when necessary. I am a recovering alcoholic, but many bartenders are sobertenders for different reasons. We just love the industry.

THE LOCALS

BARTENDER-KNOW-HOW

Barrel-Aged Tequila WITH BARTENDER MIKE MIGNELLA

Mike Mignella fell in love with the service industry after years of working his way up the ranks. Crediting some seriously skilled, tenured bartenders, chefs, and service professionals, he has been groomed into the well-rounded bartender he is today. For Mike, he knows making a cocktail with tequila is usually about disguising the spirit, but he prefers to mix with spirits that are the star of the show. “I am not in fear of tequila-forward recipes,” he remarks. “Barrel-aged tequila will trend like bourbon is trending now.” According to Mike, premium, barrelaged tequila is a game-changer for creating tequila cocktails and recipes. He finds CaliFino Tequila among the top, true barrel-aged spirits with depth and complexity beyond most bourbons. “The door to prohibitionstyle recipes swings wide open when you mix with CaliFino,” he says. CaliFino is a barrel-aged tequila, which is rare. As a product that is sure to elevate any tequila-based recipe, Mike explains, “the CaliFino family legacy of using only high-quality agave are apparent in every sip.” His go-to cocktail ingredients include fresh fruit because the subtle sucrose in natural fruits allows the agave to be the highlighted sweetness. “Whether you choose the caramel and vanilla noted Reposado, or the peppery, smoky, three-year Añejo, or the Cognac finished eight-year Extra Añejo, CaliFino is spearheading pure barrel-aged tequila,” concludes Mike. “CaliFino is the epitome of high-quality agave, barrel, and time.”

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capture the spirit and tradition of cocktail creation with distinctly modern flavor

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BARTENDER CULTURE

Share What You Know, Learn From Others By Jill Dutton

SHŌSHIN ART CLUB Shōshin: A Japanese concept that translates to “a beginner’s mind.” Art Club: Acknowledging the cultural and artistic role of the bar industry. Merge these two concepts and offer it through an online portal, and you have Shōshin Art Club. At Shōshin Art Club, the founder, Valentino Longo, has created a digital classroom where students learn from world-class leaders in the spirits industry. The inspiration for the concept came when Longo presented the idea—and won—in the final round of Bombay Sapphire’s Most Imaginative Bartender competition. Before opening a champagne bar at the Four Seasons Hotel at The Surf Club, Longo did intensive training in Japan and learned about the concept of Shōshin, which translates to “a beginner’s mind,” and is based around the notion that one should approach everything one does with an open mind, free of preconceptions or any expectations, and instead filled with curiosity and open to unlimited possibilities. Shōshin Art Club combines Longo’s artistic approach to crafting cocktails, his love of photography, and a desire to constantly be evolving and growing. Longo’s goal for Shōshin is to offer anyone in hospitality the same tools, access, and knowledge gained from mentors during his career. Although the original idea was (and still is) to open a physical space where hospitality industry people could meet and share their knowledge—during the pandemic they decided to transform this idea into a digital platform, “which worked well as we’re able to have a broader audience from all around the world. This transition to digital affected Shōshin in a positive way,” Longo says.

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BARTENDER CULTURE

Anyone involved in the bar industry who is willing to learn and be inspired benefits from the club. There are two different memberships: free and premium. The free version gives access to cocktail tutorials, product knowledge, and “extra credit” classes, which are classes from people that aren’t bartenders but still touch the industry such as honey producers, tea makers, journalists, film directors, and more. The premium membership offers all those video classes and ones centered around mentorship, techniques, and leadership and are led by award-winning bartenders from around the globe.

Shōshin is all about the idea of a ‘beginner’s mind’ and the possibility to be open and learn from anyone. — VALENTINO LONGO. SHŌSHIN ART CLUB FOUNDER

Mentors choose from one of three pillars for their classes: mentorship, leadership, and technique. Once a mentor chooses a pillar, they’re free to choose their own topics, allowing the mentors to teach about subjects for which they are passionate. For example, Agostino Perrone, who just won Number One on the World’s 50 Best Bar list, talks about how he got started in London, how to lead a team, and of course, his signature Connaught Martini. The free membership, Longo says, “is really for anyone as you can watch cocktail tutorials, learn general spirit category knowledge, or learn about specific products taught by a brand ambassador. Even if you just started in this industry, are looking to get into bartending, or are just passionate about cocktails, you can still watch for free and learn something new.” Other than launching during a pandemic, Longo is proud that people from around the world can participate. “I love that we’re connecting members with some legendary talent from any spot in the world, especially when they may not have a chance to visit in person.” For anyone needing a scholarship, Shōshin Scholars was launched to give back to the industry. The program is open to anyone who wants to apply, and they plan to give out 100 one-year premium memberships. “Shōshin is all about the idea of a ‘beginner’s mind’ and the possibility to be open and learn from anyone. I believe this is so important for our growth, especially in this industry. I love the idea that we all ‘learn’ how to keep ‘learning.’” For more information on Shōshin Art Club, visit shoshinartclub.com

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VALENTINO LONGO, Shōshin Art Club founder

CHILLED spoke to global industry experts providing classes at Shōshin Art Club to learn more.

AGO PERRONE

Director of Mixology, The Connaught Hotel, London What do you teach at Shōshin? I focus on self-mentoring and developing vision and authentic style; topics that are important for me. What are your thoughts about Shōshin Art Club? It is a great platform that reflects Valentino’s inspiring concept of creating a hub for bar professionals worldwide while highlighting artistry and talent. It’s truly a global network to connect anyone who might be after constructive and educational content with aspirational leaders in their different fields. Why should bartenders subscribe to Shōshin? To access content that motivates, helps personal and professional growth, and tailors their learning experience with different types of content that are easy to navigate and digest. Shōshin means beginner’s mind—what advice do you have for beginner bartenders? If you have a dream, believe in it, and stick to it while developing your plan to achieve it. Remember that kindness always pays back in life and work. Give it straight up and with style, and don’t forget the smile.

MICHELE MARIOTTI

ANNA SEBASTIAN

What do you teach at Shōshin? I talk about the challenges of relocating and performing in different countries, managing your social media persona, and developing menu concepts and structured teams. Pretty much an overview of my career and what I’ve learned along the way.

What do you teach at Shōshin? Leadership and management. How to lead a team is a big passion of mine!

Head of Mixology, The Gleneagles, Scotland

What do you like about Shōshin? It is a great platform that allows industry professionals to showcase what they’ve mastered to novice bartenders. The content is broad and allows people “insider” knowledge on topics that take a lifetime to master. Why should bartenders subscribe to Shōshin? To grow their skills by listening to their peers who may have become “experts” in specific fields of bartending. What is the biggest takeaway from your experience? I loved how I could take an in-depth look at some of my bartending colleagues from all over the world, how their minds work, and their unique approach to bartending. This kind of content was only available through global bartending events, and to have it all in one place is a unique opportunity.

Bar Manager, Artesian Bar, The Langham, London

Why should bartenders subscribe? It is an excellent portal of information and resources to use for yourself and your team. There are so many unique and talented people to connect with. What is the biggest takeaway from your experience with Shōshin Art Club? The entire team was great to work with, and to be asked to participate a huge honor. Shōshin means beginner’s mind—what advice do you have for beginner bartenders? Never attach yourself to a person or a place but attach to a purpose or a cause; that way, you will always continue to grow and develop without being held back.

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INDUSTRY EVENT

Shaping the Future RECONNECT AT BAR CONVENT BROOKLYN, 2021 By Terri Marshall Photos courtesy of Bar Convent Brooklyn, RX

What started in 2007 as a small industry meeting in Berlin quickly became the leading international bar and beverage trade show. When Reed Exhibitions acquired Bar Convent in 2015, the event expanded globally, arriving in Brooklyn in 2018. This year, Bar Convent Brooklyn returns to the Brooklyn Expo Center on August 17 and 18.

With exhibitors often making their first debut in Brooklyn, BCB offers unique experiences. “We’ve seen solid growth each year in the number of attendees, exhibitors, and education sessions,” says Williams. “In 2019, we had over 350,000 samples (including cocktails) served to attendees. That’s just so cool to say!”

“Bar Convent Brooklyn provides a welcoming and collaborative environment for members of the bar and beverage community to gather together. Through education, sharing best practices, and generating business opportunities we celebrate and shape the future of liquid culture,” explains Jackie Williams, Event Director of Bar Convent Brooklyn. “BCB is really about connections. We connect attendees with beverage professionals to create an environment for the exchange of ideas and to build valuable relationships.”

Education continues to be a considerable aspect of BCB. The event boasts a main stage, two demo stages, a taste forum, and Park Street University, where attendees can expect seminars on such topics as brand management, marketing, and packaging design.

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“We have a new education committee in place this year. They are dedicated to helping us craft the best content that we’ve ever had, both onsite and online,” shares Williams. “The education program could not be in better hands.”

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Committee members include Alexis Brown, founder of Causing a Stir; Johnny Caldwell and Taneka Reaves, industry consultants and founders of The Cocktail Bandits; Joshua Davis, an industry veteran and founder of Brown and Balanced; Lynnette Marrero, co-founder of Speed Rack and Beverage Consultant; Julie Reiner, author, co-founder of Social Hour Cocktails and co-founder of Clover Club and Leyenda; and Jackie Summers, author, and industry speaker. Working with BCB globally for several years, education committee member Lynnette Marrero appreciates the local focus of Bar Convent. “I really like how each event taps into the regional needs of the local community. The content of seminars takes a closer look at micro issues as well as covering broader topics,” she says. “The access to education is so important for the growth of the community. I would not have had the career I’ve had without industry educational programs, so I value the opportunity and hope to help shape the needed content in a meaningful way.” Focusing on increased diversity, equity, and inclusion, topics of BCB education sessions include conversations about social issues. According to Williams, “it’s imperative that we are representative of our industry as a whole.” Based on feedback from 2019, this year’s event includes increased access to food and water with healthy options and dietary accommodations. Expect plenty of San Pellegrino and Acqua Panna onsite compliments of Nestlé. Another highlight, the Infused Saloon, showcases international customers who can’t make it to the event this year. “We’re also launching some pretty awesome BCB merchandise available online and onsite,” says Williams. Reconnecting with friends and colleagues ranks at the top of the highlights for 2021. “It’s always great to see and taste new products and hear about new trends— and trust me, I love that—but nothing beats the community. We can’t wait to get back together again in person.”

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BCB is really about connections. We connect attendees with beverage professionals to create an environment for the exchange of ideas and to build valuable relationships.

DISCOVER THE SPIRIT WITHIN.

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COMPANY PROFILE

THE AUTHENTIC EXPERIENCE DISARONNO INTERNATIONAL FOCUSES ON INNOVATION AND GROWTH By Michael Tulipan

Few companies are built on the foundation of a legacy brand from the 16th century, but in recent years Disaronno International has proven adept at innovating and expanding its business even in the face of the ongoing global pandemic. Disaronno Originale may date back to 1525, but over the years, the company has grown to include seven brands and twenty-eight unique products, all the while keeping history and quality as core principles. Since 2020, Disaronno International has launched multiple major initiatives, Disaronno Velvet cream liqueur, Tia Maria RTD Iced Coffee Frappé, Tia Maria Matcha, as well as successfully introduced The Busker Irish Whiskey. The launch of Disaronno Velvet displays the company’s ability to navigate uncertain times while successfully launching a new product. “The Disaronno Velvet launch was challenging,” says Ignacio Llaneza, Vice President of Brand and Trade Marketing, “because

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we were unable to leverage standard activities such as tastings and events to drive awareness of the new product.” The on-premise shutdown made retail sampling impossible and consumers were stocking up on recognized brands for at home consumption. The company only began building momentum with distributors and retail partners over the summer and through the holidays. Llaneza says, “The key to our initial success was activating robust consumer and trade PR, as well as leveraging cross-promotions with brands such as Jack Daniel’s Tennessee Fire.” Newly launched Irish whiskey brand The Busker offers four unique expressions that both honor the traditions of the category and offer innovation. Their distillery, Royal Oak, is the only one in Ireland producing all four styles of Irish Whiskey—Blend, Single Pot, Single Malt and Single Grain. The reception from the industry and consumers alike has been rewarding.

The rise of RTDs offers Disaronno International the opportunity to revitalize one of its legacy brands, Tia Maria, a cold brew coffee liqueur made with 100% Arabica beans and rum. The new Iced Coffee Frappé RTD is an example of how the company plans to expand its share of the segment. “The frappe is low ABV with delicious flavor and striking packaging,” says Llaneza. “It is also competitively priced, so we expect to see strong gains in 2021.” Showcasing the popularity of green tea and Japanese matcha techniques, the newly launched Tia Maria Matcha expands the boundaries of the category and is destined to pull in a new generation of customers. Disaronno International also boasts a portfolio of wine brands including Sicilian labels Corvo and Duca di Salaparuta. “Our goal is to continue to provide consumers with an authentic experience from Sicily, which includes over-delivering on quality and

offering variety and value at every price point,” says Ray Stoughton, Executive Vice President/General Manager of Disaronno International. The latest addition in 2020 was iconic Marsala brand Florio Marsala, which dates to 1833. Not widely known in the United States, Marsala is a fortified wine made in and around the town of the same name in Sicily, Italy. “We are committed to growing the Florio brand by expanding drinking occasions and introducing the U.S. to the traditional Marsala sipping experience, as well as in mixology,” Ray Stoughton explains. Disaronno International continues to focus on innovation and growth through its diverse portfolio. With new launches and a creative approach to the recent challenges the industry has faced, the company is poised to continue its success in 2021 and beyond.

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BRAND PROFILE

Weed the People Weed Cellars has Something for Everyone

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WHAT'S IN A WORD? WELL, THAT DEPENDS Responding to consumer trends is great until the consumer exercises their right to change their mind. UPON THE WORD. For example, the word “weed” is one of the most highly recognized words internationally, and it represents multiple emotions and connections with consumers across the globe. It's no surprise then, that a team of creative minds finally happened upon the word weed and applied it to the alcohol space—the entire alcohol space, that is. Weed Cellars’ portfolio currently comprises a straight 91-proof bourbon whiskey, still wines along with prosecco, beers, and newly added, organic vodka. None of the products contain CBD or THC, but they resonate with consumers as a symbol of freedom to enjoy life on their own terms.

Then what? “We go back to our mantra,” shares Curtis. “Weed the People. We're not afraid to explore every inch of the alcohol space, and you can look to us for new line releases in the future. We’re nimble and responsive, and we have great partnerships on the supply and distributor levels. We can do anything.” Weed Straight Bourbon Whiskey, which is partnered with country legend Gary Allan, recently launched a cocktail competition with Chilled Magazine. “Our bartenders are our greatest allies,” explains Moeller. “Instead of running an ad campaign, we wanted to do something that gives back to the mixology space. Our CMO Natasha Swords and the Chilled team put their heads together to come up with Don’t Waste This Cocktail competition—a nod to Gary Allan’s Waste of a Whiskey Drink music video which features Weed Straight Bourbon Whiskey.”

Interestingly, no other brand transcends all three categories of wine, spirits, and beer. It's never been done before. “Weed is a universal word, and we're a To find out more about how to enter and win up to universal brand,” says Joseph Curtis, CEO at Weed $3,000 please visit WeedCellars.com Cellars. “By that, I mean, we're a portfolio that truly has something for everyone—light beer, golden ale, wine, prosecco, whiskey. The list goes on. Our mantra is ‘Weed The People,’ and I think we live and breathe that.” With the brand since its inception, Jim Moeller, President at Weed Cellars, explains how the portfolio reflects consumer wants and needs. “Responding to what people want to drink is a win-win across the board, and I'll tell you why. It not only serves the purpose of satisfying the consumer, it also guarantees pull-through at the distributor and retail level. It ensures the brand's success for everyone involved.”

We’re nimble and responsive, and we have great partnerships on the supply and distributor levels. We can do anything. — JOSEPH CURTIS, WEED CELLARS CEO

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CHILLED 100 BARTENDERS

LEADER of the PACK

CRAFTING COCKTAILS WITH LOBOS 1707 JOVEN AND THE CHILLED 100 By Sophia DeVito BRINGING FRESHNESS TO THE TEQUILA SEGMENT, DIEGO OSORIO AND DIA SIMMS, CHIEF CREATIVE OFFICER AND CHIEF EXECUTIVE OFFICER, LAUNCHED LOBOS 1707, BACKED BY NBA SUPERSTAR LEBRON JAMES. INSPIRED BY CENTURY’S OLD DISTILLING PROCESSES, LOBOS 1707 IS FINISHED IN SPANISH PEDRO XIMÉNEZ WINE BARRELS, ULTIMATELY YIELDING A UNIQUE FLAVOR. NAMED AFTER THE SPANISH WORD FOR “WOLVES,” THE BRAND RELEASED A PACK OF FOUR EXPRESSIONS: JOVEN, REPOSADO, EXTRA AÑEJO, AND MEZCAL. THE BRAND EMPHASIZES CELEBRATING AND BRINGING PEOPLE TOGETHER THROUGH ITS TEQUILA. SO, LOBOS 1707 CHALLENGED ONE HUNDRED CHILLED 100 BARTENDERS TO CREATE SOMETHING SPECIAL USING ITS JOVEN EXPRESSION. CHECK OUT A FEW OF OUR FAVORITES.

Moon Howler Created by Ryan Hooks of Los Angeles Photo by Vincent Medero INGREDIENTS

2 oz. Lobos 1707 Joven Tequila 1 jalapeño slice 5 sage leaves  ½ oz. simple syrup ½ oz. Cocchi Vermouth di Torino ½ oz. Chinola passion fruit liquor ¾ oz. lemon juice 1 dash Fee Brothers Black Walnut Bitters PREPARATION

Muddle jalapeño, sage, bitters, and tequila together. Add the remaining ingredients and shake. Strain over fresh ice in a rocks glass rimmed with Black Lava Salt and Chili flakes blended to a finer consistency. Garnish with 3 sage leaves wrapped in lemon spiral.

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CHILLED 100 BARTENDERS

Coco Lobos Created by Fatima Butler of Chicago, Illinois INGREDIENTS

1 ½ oz. Lobos 1707 Joven Tequila ¾ oz. Ramazzotti Rosato 1 oz. Liquid Alchemist Coconut Syrup 1 oz. fresh lime juice PREPARATION

Add all ingredients to a shaker tin with some crushed ice. Whip shake and pour contents of the shaker into a rocks glass. Garnish with a dragon fruit slice and mint sprig.

Tiki King Created by Steviee Hughes of Los Angeles, California INGREDIENTS

2 oz. Lobos 1707 Joven Tequila ½ oz. pineapple juice  ½ oz. Liquid Alchemist Coconut Syrup  ¾ oz. Juice Crafters Spirulade ½ oz. Velvet Falernum  2 dashes Bitter Queens Bangkok Betty Thai Spice Bitters  PREPARATION

Add all ingredients into a tin with ice and shake, strain into a tiki glass filled with ice and garnish with colorful flowers.

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TURNS OUT, YOU CAN BUY GOOD TASTE.

TEXT “NEFT” TO “926-848” TO BUY. NEFTVODKAUS.COM

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TRICKS OF THE TRADE

DI Y

LEMON ESSENCE with Pascal Pinault

By Rob LeDonne

“I always try to concoct flavors that are balanced and reflect wherever I’m working.”

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“W

hen you’re passionate, and you start making all of your cocktail ingredients from scratch, there’s no doubt it takes everything to the next level.” That’s according to Pascal Pinault, a twenty-year veteran of the hospitality industry who is lovingly dedicated to his craft.

HERE ARE PINAULT’S STEPS TO MAKING HOUSE-MADE ESSENCE: ST E P 1 “You’re only going to need three ingredients,” explains Pinault. “Sixteen ounces of clear, high-proof alcohol, two lemons, and patience.” When it comes to the specific variety of lemons, he has an obvious favorite. “I use Meyer lemons. They have a touch of sweetness, and they’re kind of a hybrid between a lemon and an orange when it comes to their flavor profile.” ST E P 2 Pinault slices the lemons very thin and then plunges them into the alcohol, storing them in a mason jar. “Put the cap on and store them in a place without humidity and sunlight,” he says. “You also have to make sure you give it a shake every day.” ST E P 3

A native of France, Pinault has honed his skills around the world, whether working on a cruise line to stints alongside the celebrated chef Daniel Boulud, picking up a bevy of Michelin Stars, and rave reviews along the way. These days, Pinault is the general manager of Ambersweet, the Miami restaurant attached to The Confidante Hotel that opened in the winter of 2021. Steps from the beach, he built its impressive cocktail program from the ground up; the highlight of which is the ingredients he makes inhouse, from vermouth to bitters, infusions, and essences. His house-made lemon essence used in Ambersweet’s signature cocktail, The Lemon Drop, is highly favored. “I’ve developed all of my processes after many different trials over the years, he explains. “Now they’re perfected, and I know I’ll be using them a very long time.”

Pinault then waits eight full weeks. “It has to age long enough or else you’re going to just have pure alcohol,” he says. “One key to tell when it’s ready is when the alcohol turns yellow. Funny enough, this is a very similar process on how to make Limoncello, but the only difference is there’s no sweetener.” ST E P 4 Once that eightweek waiting period ends, Pinault strains the final product twice: first through a simple strainer and then again through a coffee filter. “Now you’re finally ready to use it at your bar,” he says, noting it can be mixed into a cocktail or, as Pinault does, sprayed on top of a cocktail for an extra lemony kick. “I always try to concoct flavors that are balanced and reflect wherever I’m working.” In other words, it’s a citrusy flavor tailor-made for the shining Florida sun.

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BARTENDER CHALLENGE

BRINGING PRIDE TO BARTENDERS NEFT premium vodka celebrates the addition of its pride barrel

By Mary Kate Patterson

AUSTRIAN-BASED NEFT VODKA CHALLENGED SEVEN BARTENDERS ACROSS FLORIDA AND TEXAS TO CREATE COCKTAILS USING ITS AWARD-WINNING VODKA. THE BRAND PERMANENTLY ADDED A PRIDE BARREL TO ITS COLLECTION AND ASKED BARTENDERS TO CHOOSE A BARREL AND SHARE WHY THEY MADE THEIR CHOICE. NEFT IS MADE FROM WATER DRAWN FROM THE RHAETIAN ALPS AND FOUR ANCIENT GRAINS OF RYE, ALL PACKAGED IN A STURDY AND UNIQUE BARREL FORMAT. THE THREE DESIGNED BARRELS COME IN WHITE, BLACK, AND RAINBOW AND ARE MORE DURABLE AND SUSTAINABLE THAN GLASS.

Fernanda ‘Cubby’ Rossano

NICKEL CITY (FT. WORTH), DALLAS, TEXAS

“Black is stark and classic. It looked sexy. I wanted the cocktail to pop with the barrel. It was very smooth and clean with a bit of bite but a good mouthfeel. During this pandemic, I played a lot of video games with all my out-of-work friends. Then there were canceled trips, and all I wanted was an escape. I just daydreamed about what an epic time I’d have soon enough. Until then, I’ll crush this cocktail and take myself there.”

Electric Wave INGREDIENTS

1¼ oz. NEFT Vodka ¼ oz. Blue Curaçao Tbsp. passion fruit syrup* 1 oz. orgeat ¾ oz. lemon juice PREPARATION

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*Passion fruit syrup: mix equal parts passion fruit puree and simple syrup (1:1). Combine all ingredients in a shaker and mix, strain into a glass full of ice and garnish with a dehydrated lemon wheel.

JAPANESE ARTISAN GIN

LONGITUDE LINE Exotic 1oz - 135° EAST Gin 1/3oz - Akashi-Tai Umeshu 1/3oz - Hibiscus syrup 1/2oz - Fresh lime juice 1oz - Egg white or Aquafaba

Method : Dry shake (no ice), then shake with ice. Garnish : Dried hibiscus flowers.

EastGin @ 135EastGin Imported by: Marussia Beverages USA | marussiabeveragesusa.com | Please Drink Responsibly

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BARTENDER CHALLENGE Nikki Carter

TIKI ‘ONO, PALM BEACH COUNTY, FLORIDA

“The reason I chose the pride barrel is that each of the colors of the pride flag stood out to me and my life. Red is for life, orange is for healing, yellow is sunlight, green is nature, blue is harmony, and violet is spirit. I am a very spiritual person and one with nature. I take pride in who I am because of situations I have conquered and overcome. Since I was seven, I have overcome abuse, bullying, and addiction. Today, I am confident in my own skin. I have lost a lot of loved ones in the past, and for them, I am strong and will always continue to keep going in life. I chose the pride barrel because one color stood out to me, and that was red. Red symbolizes action, strength, energy, and passion, as well as courage, desire, and confidence. What I loved about mixing with NEFT was how it’s served from a metal drum. It protects the vodka from heat. While creating drinks, I got a slight hint of sweet vanilla, and it was smooth like no other vodka I have tasted before. Each time I made a cocktail, it mixed so well with other juices, liquors, and purees.”

Rensel Cabrera

BEAKER AND GRAY, MIAMI, FLORIDA

“What I like about mixing with NEFT is its versatility in cocktails. Most people think vodka is just some odorless spirit with no flavor, but NEFT shows entirely otherwise. The vodka stands out and brings a bold flavor to the cocktail. As for the barrel I chose, I think the white barrel represents the daytime, and the cocktail I made is a daytime-style cocktail. Refreshing and light. Flavors are perceived by color a lot of times. NEFT Vodka is also a company with a high focus on sustainability, something that I’ve recently considered when creating cocktails. I wanted to build a refreshing cocktail that is all about sustainability. Nothing in this cocktail goes to waste. I’m using the citrus stock recipe from Trash Tiki, using the extra lime husks from limes after juicing them. I made a citrus stock to add more complexity to the cocktail and blended it equal parts with fresh lime juice to make Stuice! As for the garnish aspect, after straining out the raspberries I used to make a syrup, I lay them flat on a sheet and leave them to dehydrate overnight. What’s left is a cool raspberry fruit roll-up candy!”

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From Husk Til Dawn INGREDIENTS

2 oz. NEFT Vodka 1 oz. Stuice (equal parts lime juice and citrus stock)* ¾ raspberry syrup 2 oz. ginger beer PREPARATION

Shake all ingredients minus ginger beer in a tin and strain over fresh crushed ice in a Collins glass. Top with soda water and garnish with raspberry fruit roll-up. *For full recipe and sub-recipe, please visit chilledmagazine.com/NEFT

The Tell-Tale Heart INGREDIENTS

1 oz. NEFT Vodka ½ oz. Peach Schnapps 1 oz. watermelon juice ½ oz. strawberry puree ¾ oz. lemon juice 1 oz. ginger beer Strawberry and watermelon (for garnish) PREPARATION

Shake ingredients (except beer) with ice, double strain over fresh ice in a Collins glass. Top with ginger beer.

Trinh Quan Huy-Philip VIETMIX, SAN ANTONIO, TEXAS

“When talking about vodka, it made me think about one person; that’s Mia Wasikowska, who gained worldwide recognition in 2010 after starring as Alice. The movie Alice in Wonderland inspired my drink named Lassie Land.

Nicki Petry

SOUTH AUSTIN BEER GARDEN, TEXAS

“Heavenly View’s inspiration begins with my mom. When I saw the three different NEFT ultra-premium vodka barrels to choose from, the pride barrel jumped out at me. My mom being my teacher, my support, and my rock, has helped me to develop my love for music. The most noteworthy was our road trip to Dallas to see Coldplay perform back in August 2016. Music has been something we have always bonded over. She just turned 65 years old—it made me extremely happy to be there on a milestone in her life as she has always been there for me and has always shown me so much love. Around this same time, she was diagnosed with breast cancer. This hit me hard; so, when I was asked to create a cocktail with NEFT, my mom was my sole inspiration. My cocktail is pink to help promote breast cancer awareness. Our love for Coldplay inspired me, and one of our favorite songs, Sky Full of Stars, popped into my head, followed by the song Up & Up, which is fitting as that’s where we must go from here. Thank you, mom, for inspiring me to bring this cocktail to life for you. Please remember wherever you are, there is a sky full of stars, and you are the Heavenly View.”

Heavenly View INGREDIENTS

1½ oz. NEFT Vodka ½ oz. Aperol Aperitivo ½ oz. Bénédictine liqueur 3 dashes Angostura Cocoa bitters Strawberry lavender lemon foam (to top)* Toasted lavender spritz (to top)**

NEFT Vodka is not only incredibly smooth with a creamy texture, but it also has a hint of spicy rye and a touch of almond releasing its aromas and slight nuances. The longevity of the aftertaste is indicative of what I consider the quality of a real vodka. The packaging comes in a miniature oil barrel that keeps the contents inside cold for up to six hours and is truly unique. For me, as a traveling bartender, NEFT will make a new era of happy mixing.”

PREPARATION

In a chilled coupe, fill about halfway with *strawberry lavender lemon foam: heat 1 cup fresh finely cut strawberries and 4 oz. cup of water with 4 oz. sugar for 6 minutes. Add dried lavender, cook for additional 2 minutes. Fine strain and cool. In whipping siphon add 6 egg whites, 4 oz. strawberry lavender syrup, ¾ oz. fresh lemon juice, ¾ oz. water. Shake, double charge, chill. Combine NEFT, Aperol, Bénédictine, and Cocoa bitters, in a mixing tin then vigorously shake. Double strain into foam filled coupe and watch as the foam rises. Fill any holes left for the pour with additional needed foam. Express the atomizer through an open flame over the cocktail. **Toasted lavender spritz: Fill an atomizer with any high proof spirit of your choice and lavender bitters at 4:1 ration, spirit to bitters.

Lassie Land INGREDIENTS

1½ oz. NEFT Vodka ¾ oz. Fragola wild strawberry liqueur ½ oz. white peach puree (Ravifruit) ¾ oz. lemon juice ½ oz. orgeat syrup Absinthe (mist to top) PREPARATION

Add all the ingredients into a mixing glass and shake with ice. Strain into a copper mug and fill with crushed ice. Garnish with slice of lemon and sprig of mint. Mist absinthe on top. CHILLEDMAGAZINE.COM

THE LOCALS

BARTENDER CHALLENGE

LaShan Arceneaux

THREE LUMPS OF SUGAR, HOUSTON, TEXAS

“This Martini is inspired by walking through a spring garden. Dill is very abundant and grows wild. Young onions are very pungent in the air. The smell is so strong you get the slightest taste of them in your mouth. I love savory Martinis. I think they can be wellbalanced and a perfect pairing with foods. I chose the black barrel because I do a lot of graffiti-type artwork, and I immediately thought about adding my own artwork to the can to use in Instagram shoots. I also chose it because it reminded me of this tomato growing in my backyard called the Purple Cherokee. It’s a deep purple, almost black color. I enjoyed the sweet spiciness from NEFT Vodka’s rye base. As soon as I tasted it, I knew I was going to make a savory cocktail. Rye adds a hint of spice without having to add any pepper to a cocktail (as some people are allergic to capsaicin), and it lent my cocktail a bit of a kick.”

Lemon Dill Martini INGREDIENTS

1 ½ oz. NEFT Vodka ½ oz. dry vermouth ½ oz. onion brine 1 dash lemon dill seasoning PREPARATION

Combine all ingredients in a shaker and shake until chilled. Double strain into coupe. Garnish with lemon dill rubbed onions and dill.

Paradise Love INGREDIENTS

2 oz. NEFT Vodka ½ oz. Aperol 1 oz. mango, blended 1 oz. grilled pineapple, blended* ½ oz. vanilla cinnamon simple syrup** ½ oz. Meyer lemon juice 2 oz. dry rosé sparkling wine PREPARATION

Rebecca Applebaum

BLUE RIBBON SUSHI, MIAMI, FLORIDA

“I picked the white barrel because it reminded me of Florida—light, bright, and clean. I liked mixing with NEFT as it played nicely with the complex flavors that I used in this cocktail. My inspiration for this cocktail is what I like to drink after work. I live in Miami, and there’s delicious mango and pineapple everywhere. They’re also two of my favorite fruits. I love light, refreshing cocktails, especially if it involves sparkling wine. This cocktail represents where I am physically (Florida) and mentally in life. I like easy-drinking, delicious cocktails chock full of my favorite flavors for some nighttime, after work, relaxation.”

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Fill cocktail shaker with ingredients (except sparkling wine). Shake with ice. Strain into a coupe glass. Fill with sparkling wine. Blend fresh or frozen mango in blender. *Pineapple: cut spears from fresh pineapple. Very lightly brush with olive oil. Grill over medium heat 6-8 minutes per side until nicely charred with good color. Blend in blender. **Vanilla cinnamon syrup: 1 cup sugar: 1 cup water. Add 1 tsp cinnamon powder, 1 cinnamon stick, the insides of one vanilla bean plus the vanilla pod to mix. Bring to a boil and then slow to a simmer for 8 minutes. Strain with fine strainer. Let cool and use as needed.

M E E T Y O U R N E X T W H I S K Y, A L L T H E WAY F R O M A U S T R A L I A .

Starward’s red wine barrel matured, tropical and lightly spiced whisky is perfect for any summer occasion. M I X I T, S H A K E I T O R E N J OY I T O N T H E R O C K S. @starwardwhisky | www.starward.com

THE LOCALS

ASK A BARTENDER

Wellness Behind the Bar with Angela Dugan Rest, intuitive eating, and hydration are all practices that are encouraged for day-to-day life. However, for those behind the stick, finding time for even one of these tasks is difficult. The long hours and chaotic schedules can take a toll on the body and mind—the two most important things to take care of. Working bartenders face different challenges compared to others. A basic night of sleep can be compromised when working 70-hour weeks. Craft cocktail mixologist and wellness advocate Angela Dugan strives to live a healthy, balanced lifestyle. Brain fog, to Dugan, is a sign of overworking. “Our brains need the most resources, which means they will give us the first signs that something is out of balance in our life.” Everyone has unique ways of dealing with their struggles, but Dugan shares her tips for navigating the bartending lifestyle.

1 High-intensity jobs can lead to a disrupted rhythm system for our bodies. Bartending as a profession can be very damaging to our sleep pattern and continually disrupt our internal clocks. Dugan believes that one of the most critical aspects of health is having rhythm in our lives. Finding time during the day to do the same thing will help reestablish a predictable internal clock. “Our bodies will be able to respond to this rhythm by firing up certain hormones, stress responses or

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2 our parasympathetic nervous system to fight stress, improve our immune system and create more of homeostasis for health.” Try to follow a fixed schedule. Even if you work late hours and sleep late, try to go to bed and wake up at the same time each night. Expose yourself to sunlight as soon as you wake up to get your circadian clock ticking. Try to do the same activities at the same time every day to clue in your rhythm schedule.

Hydration is important in general, but for staying focused, it’s critical. When working a long shift, prepare and plan for water consumption. It’s easy to forget this basic need when your busy mixing cocktails and tending to guests. “Don’t like water? Add citrus or herbs to it to change the flavor. Proper hydration is probably the most fundamental and easiest way we can improve our health.” Keeping a reusable water bottle with you behind the bar can help you drink more water. Set a reminder app to drink one glass of water per hour during your shift.

3 Maintaining a healthy diet can be key to staying healthy behind the bar. Food is information our bodies need, and when not receiving the proper nutrients, it can lead to long-term health conditions. Dugan finds fats to be critical to nourishing the brain and providing sustainable energy. “We need to ask ourselves, are we nourishing our body and setting ourselves up for health for tomorrow, or are we stealing from our tomorrow by consuming depleting and inflammatory foods?”

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THE LOCALS

BARTENDER LIFE

Guest Bartender Kendra Copeland

GET A SIP OF THE RYE

Host Jason Bass

SAGAMORE SPIRIT BRINGS THE WHISKEY EXPERIENCE HOME TO RYE LOVERS EVERYWHERE

By Mary Kate Patterson | Photos by Sebastian Marin

What happens when you combine news about allthings American whiskey with The Tonight Showstyle interviews, stir in cocktail classes with rock star bartenders, and finish with dashes of rye whiskey history and distilling know-how? Presenting Get a Sip of the Rye, Sagamore Spirit’s new monthly lifestyle show that gets whiskey fans old and new to see the world through rye-lovers’ glasses. The show celebrates America’s bartenders and showcases the revival of Maryland-style rye right where it’s happening—at the Sagamore Spirit distillery on Baltimore’s waterfront. Each 30-minute episode airs on Facebook, Instagram, and is available on-demand across other platforms, including YouTube. Reaching nearly 100,000 viewers, the show brings a mix of industry news, updates, and spotlights from the Sagamore Spirit Distillery and shares new releases from the brand. Any must-watch show needs a must-see host and Get a Sip of the Rye has that in Jason Bass, a Baltimore native and entrepreneur known well to locals (and beyond) as the founder of Night Brunch—an event series created to celebrate food, music, and friends.

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“Get a Sip of the Rye is for passionate whiskey lovers and the culture around it,” shares Bass. “In every episode, we have conversations and make cocktails with the best bartenders from our favorite bars around America. I’m grateful for being a storyteller while adding some diversity to the industry.” The program isn’t just a celebration of rye whiskey. It’s a celebration of passionately innovative bartenders from Baltimore and around the country. Bass speaks one on one with a new bartender guest each episode. The duo shares their love of rye, explores each featured bartender’s career, and mixes a few cocktails that viewers at home are encouraged to create alongside them. Started while most bartenders were still out of work, Sagamore’s Get a Sip of the Rye was developed to give bartenders a national platform to show off their craft. Each guest bartender gets the opportunity to showcase their hometown bars and restaurants in the process. While every episode starts with the duo shaking up a classic Manhattan, every episode ends with the guest bartender mixing their favorite way to use Sagamore Spirit Rye Whiskey in a cocktail.

Guest Bartender Andy Bixby “Recognizing the versatility of rye whiskey is an important lesson for new whiskey drinkers,” says Marcus Stephens, Executive Vice President of Brand Marketing at Sagamore Spirit. “These bartenders are experts at building cocktails that allow individual ingredients to shine. Plus, they’re teachers at heart. We learn something new every show.”

Kendra Copeland, of Hotel Revival in Baltimore and the first bartender featured on Get a Sip of the Rye agrees. “I love rye in a Manhattan because of the way it plays with vermouth,” Copeland says. “You can avoid getting a cocktail that’s too sweet, by having a mash bill that’s not so corn heavy, like your bourbons.”

May’s episode featured Andy Bixby of the wellknown Jack Rose Dining Saloon and The Imperial in Washington, D.C. Bixby’s historical knowledge of Maryland rye rivals his cocktail expertise and viewers were treated to a fun whiskey history lesson and little-known science tidbits that are the building blocks to his Perfect Sherry Manhattan. Bixby uses Amontillado Sherry, a dry Spanish wine, for nuttiness and Cocchi Dopo Teatro for bitterness. Neither are classic Manhattan ingredients, but work well with rye whiskey.

Sagamore Spirit Signature Rye Whiskey is a blend of high-rye and low-rye mash bill, which contribute to the final complexity of the spirit. The high-rye adds notes of cinnamon and clove, while the low-rye includes notes of caramel, honey, and citrus peel. In other words, it’s perfect for classic cocktails.

“The Signature is perfect for this,” says Bixby. “Sagamore Spirit has nice rye spice that balances things out. Rye is perfect for most classic whiskey cocktails.”

Now that many American cities are open for travel, Sagamore Spirit intends to take their show on the road, showcasing America’s best bartenders and sharing their modern approach to American Whiskey with the world. Every episode is developed and scripted in-house by Sagamore Spirit and made by the Baltimorebased video production company, Producers. The series is shot at the Sagamore Spirit distillery in Baltimore and on-location at select bars and restaurants across the country. CHILLEDMAGAZINE.COM

MIX IT UP

CELEBRITY SIPS

FROM EXTRAVAGANT DINNER PARTIES TO LEGENDARY VACATIONS, THE WOMEN OF THE REAL HOUSEWIVES FRANCHISE KNOW HOW TO HAVE A GOOD TIME. WITH A DRINK IN HAND FOR ALMOST EVERY OCCASION, THESE WOMEN KEEP IT REAL AND CLASSY. BUT WHEN THE DRAMA STARTS TO FLOW, SO DO THE DRINKS. LET’S PEEK AT WHAT FILLS THEIR GLASSES. JACKIE GOLDSCHNEIDER (RHONJ) Not only is she a mom of four and a devoted wife, but Jackie is a freelance journalist and a former real estate attorney. When she doesn’t have her hands full, she enjoys a good, cold beer. Jackie took to Twitter and tweeted, “A cold beer and a hot husband is all I need!!”

STEPHANIE HOLLMAN (RHOD) The Dallas housewife is a mother of two and one of the most beloved cast members on the show. She recently launched The Hollman Family Foundation, where her mission is to have a positive impact on the community and diminish the poverty cycle. She is also an avid wine drinker and Jell-O shot lover. “I love Jell-O shots! Nothing says country like a Jell-O shot.”

CYNTHIA BAILEY (RHOA) The model is known for her role in The Real Housewives of Atlanta since 2010. If she’s not with her daughter or newlywed husband, she’s sipping something sweet. “After a long day, I like to crack open one of my delicious, refreshing peach Bellini’s from Seagram’s Escapes, sit on my couch and watch a movie.”

VICKI GUNVALSON (RHOC) The former housewife was one of the first in the franchise—an OG from the OC. While she is no longer a part of the show, she’s known for her wild nights and “woohoo” screams. She’s either drinking a Dirty Vodka Martini with blue-cheese stuffed olives or sipping wine. “We’re here to drink wine,” she has said.

RAMONA SINGER (RHONY) The original NYC housewife never shows up to a party without a bottle of white wine. Whether she’s out to dinner or basking in “turtle time,” the Singer Stinger always has a glass of Pinot in her hand. Ramona likes the wine so much she created a Pinot Grigio named after her.

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GARCELLE BEAUVAIS (RHOBH) One of the newest members of RHOBH, the actress and mom of twin boys, is a tequila lover at heart. She recently posted a selfie on Twitter, holding a glass of tequila on the rocks, and captioned it, “#tequila is my friend.”

“The Better Tasting Spritz” The Haden’s Mango Spritz

www.jfhadens.com

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DRINK IN HISTORY

Cape Codder Many monikers, same steadfast sipper By Lanee Lee

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L Here’s the original Cape Codder recipe to riff or not to riff.

Cape Codder INGREDIENTS

2 oz. vodka 3 oz. cranberry juice Lime wedge (for garnish) PREPARATION

In a Highball glass with ice, add vodka and cranberry juice. Stir well, garnish. Squeeze the juice from the lime wedge into the drink or add soda or ginger ale to spritz it up.

ong before a marketing mastermind propelled the Cosmo to iconic status using the 1990s series Sex in the City, a marketing strategy thought up by the Massachusetts-based cranberry juice company, Ocean Spray, was used to encourage cranberry juice sales. The Cape Codder cocktail—a mix of cranberry juice, vodka, and a splash of lime juice on the rocks in a Highball—was invented, proving that cranberries are a year-round fruit, and cranberry juice must be a behind the bar staple. In 1945, the humble drink first appeared in print as the Red Devil cocktail in Ocean Spray’s newsletter: “With cranberry juice, he adds vodka, a dash of fresh lime and comes up with a Red Devil cocktail.” The first moniker had a bit more publicity pizzazz, but perhaps it didn’t play well during this time. After World War II, people associated anything ‘red’ with promoting communism, i.e., McCarthyism and the Second Red Scare. By the 1950s, the drink was mainstream—although, curiously, everyone had their own name for it. Of course, New Englanders proudly called it the Cape Codder or the Cape Cod. In Miami and Palm Beach, it was known as the Bog-Fog. And even Trader Vic’s, the Polynesian-themed restaurant chain that shuttered its last location in 2017 in Beverly Hills after 62 years, renamed the cranberry cocktail the Rangoon Ruby when it first appeared on their menus in 1957. Spurred by Ocean Spray’s full-page ads in major publications, the cocktail continued to be a drink of choice at cocktail parties and bars across the country. For example, an ad in The New Yorker in 1965 read, “America’s newest cocktail creation. The Cape Codder. Two ruby jiggers Ocean Spray Cranberry Juice. One jigger vodka.” And when a cocktail reaches stardom, riffs abound. By simply adding another type of juice, the variations are endless. The Sea Breeze swirls in grapefruit juice, Madras includes a splash of orange juice, and Bay Breeze calls for pineapple juice. Add a splash of soda and you have The Rose Kennedy, named after John F. Kennedy’s mom. If you’re in the northeastern United States, order the V.S.S. (it stands for vodka, soda, splash of cranberry) local vernacular for the Rose Kennedy cocktail. Of course, the Cosmopolitan is the most legendary (and most recent as a 1980s creation) riff with triple sec, added lime juice, and served in Martini glass. Whatever version or name you like best, those ruby-red cranberry and vodka drinks are still as prevalent as they were during Ocean Spray’s marketing campaign marvel.

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ADVANCED MIXOLOGY

FOOD KNOW-HOW

Pineapple Weed By Mary Kate Patterson

Pineapple Weed Garden Gimlet INGREDIENTS

2 oz. gin ½ oz. lime juice ½ oz. pineapple weed syrup* PREPARATION

Combine ingredients in a shaker and shake with ice. Strain into a coupe glass. Garnish with speared pineapple weed flowers.

A relative of chamomile, pineapple weed is a unique edible plant that can up your next summer cocktail! Pineapple weed, often called “street weed,” is a wild-growing plant found across the United States. It thrives in a wide range of conditions, so it’s an easy addition to any bar garden. The plant has a cone-shaped head similar to chamomile but without white petals. The leaves and flowers smell and taste like chamomile but sweeter and with strong tropical pineapple notes. Pineapple weed also offers a sweet herbaceous flavor. Both the heads and leaves are edible and can be used in many ways behind the bar. The flower heads make for a fun edible garnish, while the plant can be used for syrups, infusions, teas, and more. Like chamomile, pineapple weed helps promote sleep, improves digestion, and creates a calming effect. Pineapple weed pairs well with a range of spirits, including gin, champagne, and vodka. It is important to note, while it can work with whiskey and dark spirits, it can get lost in some drinks because the flavor is lighter.

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*Pineapple Weed Syrup: Bring 2 cups of water and 1 ½ cups sugar (note: pineapple weed can be sweet, we recommend less sugar but adjust to taste) to a boil in a small saucepan until sugar dissolves; add pineapple weed (to prep pineapple weed, thoroughly wash and remove most of the leaves); reduce the mix to a simmer for five minutes. Remove from heat, let cool to room temperature and double strain into a sanitized container.

H E AV E N L Y S P I R I T S FROM FRAN CE WITH LOVE

Got French Gin? Now is the perfect time to enjoy these finely-crafted spirits from traditional French distilleries. Diplome and Yu are citrus-forward dry gins, while Retha Oceanic has a taste that hints of the sea. Heavenly Spirits is a leading US importer of artisanal French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Pastis, Absinthe, Aperitifs, Vermouth, and Specialty Spirits.

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

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DRINK BETTER E MILY DARCH U K, FO U NDE R & CEO

The Wheyward Way By Joseph Luparello

“IT CREATES A SIGNATURE FLAVOR THAT RETAINS A BEAUTIFUL COMPLEXITY WITH A NATURALLY CREAMY MOUTHFEEL AND FINISH THAT IS TRUE TO OUR SOURCE.”

Wheyward Spirit is an 80-proof specialty spirit fermented exclusively from dairy. The brand’s revolutionary approach to sustainable distilling is shaping a subcategory of spirits. The name itself has multiple layers of meaning. Perhaps the most obvious is the use of the word “whey,” symbolizing the pride the Californian-based distillers take in their naturally flavorful whey-based spirit.

The brand’s motto is also expressed in words printed on every bottle. It prioritizes doing things differently, but for the right reasons. What does this mean? Founder and CEO Emily Darchuk spent her whole career gathering extensive knowledge necessary to answer the question. Darchuk’s days as a food scientist in the natural food and dairy industry brought her attention to a specific dilemma. While working with dairy, she witnessed the great burden faced by the dairy community: whey waste. What she saw fueled an urge within her to step up and find a way to make change.

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Darchuk understood that the excess whey could be converted to alcohol. With that in mind, she also wanted to create something unique for consumers who care about the origin of their food. So, she was inspired to domestically source dairy and upcycle the whey used for her own spirit. The resulting grain, gluten, and lactose-free spirit was a first of its kind. “All of our flavor is created through our fermentation process and the cuts we make during distillation to retain the natural complexity of the spirit,” elaborates Darchuk. “It creates a signature flavor that retains a beautiful complexity with a naturally creamy mouthfeel and finish that is true to our source.” Interestingly, using Wheyward Spirit as a base, you can drop the sweetness in most cocktails due to its natural flavors. The spirit is versatile and sippable but most of all sustainable. Since less than half of the 100 billion pounds of the underutilized byproduct is being repurposed, food waste is prevented, value is added, and a lower water and carbon footprint is achieved. Whey to go!

R EA DY TO DRI N K 1 0 0 % BLUE AGAVE T EQ UI LA S PA RKLI N G CO C KTA I LS

El Luchador® Can-Crafted Cocktails Ultra-Premium Sparkling Cocktails Crafted with 100% Blue Agave Tequila.

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ON TAP

Crafting the Perfect Pour By Mathew Powers

rom grapefruit IPAs to citrus gins, the addition of fruits to beer, spirits, and of course, cider has grown immensely popular. Even sake fans are enjoying fruited variants these days. However, adding fresh fruit is a daunting process, so most masters of fermentation use concentrates or purées. That’s where companies like The Perfect Purée of Napa Valley come into play. The Perfect Purée was founded by Tracy Hayward, who drew on her culinary experience to produce high-quality pureés. The Perfect Purée sources crops from growers committed to improving the health and vitality of the entire farm environment, which leads to better outputs. The quality impresses even the fussiest of drink makers. “I’ll go all the way to Hawaii to find the appropriate ingredient,” says Chris Brownrigg of Brownrigg Hard Cider

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in Seattle. “That’s how I found The Perfect Purée, in my search for a high-quality tropical ingredient.” Before discovering The Perfect Purée, Brownrigg felt most purées tasted cooked and jammy, especially in peach and tropical flavors. “The stabilization process is hard on fruit and degrades the flavor.” In contrast, he explains that culinary-quality frozen purées retain the bright flavor of freshpicked fruit, noting The Perfect Purée White Peach possesses a mimosa-like quality, which works perfectly in the cidery’s White Peach Basil Cider. The White Peach is one of more than thirty flavors offered by the brand. The Austin-based Meanwhile Brewing Company, director of brewing operations Nao Ohdera says, “The Perfect Purée’s products are great for us because the quality is definitely there, and the wide array of flavors allows us to be even more creative.”

The Perfect Purée helps impart fruit flavors into a wide variety of products. There’s no need to peel, dice, or juice. Breweries and distilleries can stock facilities with purées, concentrates, zests, and blends.

Making the Ordinary Extraordinary

* Drumshanbo Gunpowder Irish Gin, featured in the drink that was voted Ireland’s Best Irish Gin & Tonic in ‘Great Irish Beverages Irish Gin & Tonic Fest 2016’ ©2021 Palm Bay International, Boca Raton, FL

Great Irish Gin

PTS

Excellent, Highly Recommended Ultimate Spirits Challenge 2019

@gunpowder.gin

@sheddistillery

– August 2019

@thesheddrumshanbo.ie

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ON TAP

Napa Smith Brewery features Cherry Purée in its Cherry Hill Porter. The Perfect Purée pasteurization process is appealing, too. “Our inspiration for Cherry Hill Porter was to produce a beer that, for many, is generally considered a cold weather-style but to tie it in with fresh-picked fruit,” says Stein Servick, brewmaster. “Pasteurized products project fresh fruit flavors, where aseptic purées lend a cooked-fruit flavor.” Meanwhile, James Bay Distillers Ltd. of Everett, WA and Surrey, BC use Perfect Purée in its Lochside Summer Gin No. 5. The gin not only sold out within one week of its January 2020 release, but it also won a silver medal from the American Distilling Institute. The sipping gin results from a two-step process that begins with a traditional London Dry Gin base that undergoes a cold infusion to preserve the natural colors and flavors of mandarin/tangerine concentrate, orange zest and orange blossom extract. The result is “a delightful and transient orange nose, positive juniper upfront, then citrus complexity and a natural sweetness in the finish,” remarks Distiller Ernie Troth. Indeed, The Perfect Purée helps impart fruit flavors into a wide variety of products. There’s no need to peel, dice, or juice. Breweries and distilleries can stock facilities with purées, concentrates, zests, and blends. And because consumers these days demand pure, quality ingredients, the Napa-based purée company is the perfect fit for today’s brewers and distillers. Visit perfectpuree.com/brewing to learn more about brewing with purées.

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Head Brewer Patrick Shearer says the flavor impact of The Perfect Purée Mandarine/Tangerine Concentrate on the best-selling Yu Tang is immense. “The bright orange color and complex citrus aroma and flavor was an instant hit,” he says. The concentrate also saves on shipping costs since a little goes a long way.

ADVANCED MIXOLOGY

CRAFTING COCKTAILS

Hometown Homage

With the help of Lokel Group we received over 40 badass Dead Rabbit Whiskey cocktails all taking inspiration from their hood. Dead Rabbit Irish Whiskey has a cult following in the trade and it was super fun to be able to work with some of the best bartenders in the Northeast. — MARTIN PETERS, QBNA MARKETING DIRECTOR

Bartenders Pay Homage to Hometowns KYLE PHILSON

Torrington, Connecticut

The Shooting Star

Torrington is a great and rising town in Connecticut. This cocktail pays homage to the American abolitionist leader John Brown who was born there. As the first person to hang for treason in the U.S., Brown fought to abolish slavery until the very end.

DANIEL REK The Dublin Liberties Distillery and maker of The Dead Rabbit Whiskey, teams up with Jack McGarry and Sean Muldoon, owners of New York’s The Dead Rabbit Grocery & Grog, to pay hometown homage to local bars and bartenders. With a collection of cosmically good cocktails, ten bartenders give a nod to their local watering holes. Check out some of their inspiration and recipes here. To view all participating bartenders’ cocktail recipes and inspirations, please visit chilledmagazine.com/hometownhomage.

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Cheshire, Connecticut

The Tipperary

This cocktail pays homage to the great people of Daniel’s hometown and the local farms that produce maple syrup.

Explore ® Revel Avila 1 0 0 % P U R O D E A G AV E

The Cuernavaca 1½ oz Revel Avila® Blanco ½ oz Agave Nectar ¾ oz Lime Juice ½ oz Orange Juice 8 Basil Leaves 2 Drops of Peychaud’s Bitters Ginger Beer Lightly muddle the basil in a tin. Add all other ingredients except ginger beer. Shake and doublestrain over into an old fashioned glass over a large cube of ice. Top with ginger beer. Garnish with Basil leaf and dehydrated lime wheel.

For more cocktail recipes or to buy Revel Avila visit:

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CRAFTING COCKTAILS

 Margie Maak @mmaak Morristown, New Jersey

PELTED RUFFIAN

Morristown considered a land of ruffians and drunks? Margie’s Pelted Ruffian cocktail nods at a time when the safest thing to drink was alcohol. INGREDIENTS

1½ oz. Dead Rabbit Irish Whiskey ½ oz. Lairds Applejack ¾ oz. lemon thyme apple cider syrup* ½ oz. lemon juice PREPARATION

Shake and double strain over snowball. *Lemon thyme apple cider syrup: reduce equal parts apple cider, cane sugar and fresh lemon thyme by half and cool.

Bartenders Pay Homage to Hometowns PAT PIPI

Asbury Park, New Jersey

Sun, Stone, & Ash

As a homage to Ashbury Park, Pat’s cocktail mixes grit, smoke, and heat by the sea.

STEPHANIE O’NEILL Hoboken, New Jersey

Mile Square Manhattan

New Haven, Connecticut

The inspiration for Stephanie’s cocktail was Hoboken’s most famous resident, Frank Sinatra.

HANS COLD NIGHT

DUSTIN AMORE

INGREDIENTS

Dive Down the Rabbit Hole

 Alejandro M Villacorta @the_craft_punk

This cocktail is inspired by the community of New Haven’s hospitality industry. 1¼ oz. Dead Rabbit Irish Whiskey ½ oz. Saint George Spiced Pear ¼ oz. Pierre Ferrand Dry Curacao ½ oz. brown sugar simple 4 oz spiced rosemary orange-infused mulled cider Hand Whipped Cream PREPARATION

Batch. Serve hot. Keep batch at 140 degrees in sous vide.

Middletown, Connecticut

Dustin pays homage to Middletown as a cool and progressive “small city” in central Connecticut with his cocktail that combines some of his favorite New England flavors.

JAMIE OAKES

Simsbury, Connecticut

 Roger Gross @cocktailrog New Haven, Connecticut

JUPITER OLYMPUS

This cocktail is a hot punch served in a teacup for warming the spirits and pays homage to the city of New Haven to bring people together, warm them, and share stories of yore. INGREDIENTS

1½ oz. Dead Rabbit Irish Whiskey ¼ oz. Koval Chrysanthemum and Honey liqueur ¼ oz. Barrow’s Intense Ginger Liqueur ½ oz. lemon oleo saccharum ½ oz. lemon juice 4 oz. brewed Rishi Wild Thai black tea 1 dash Bittermens Krupnik Herbal bitters Lemon (for garnish) PREPARATION

Batch into large quantity and hold in sous vide at 150 degrees, pour into teacup and serve.

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ll Carpano Antica

Jamie’s cocktail is inspired by the history of the tobacco fields in Simsbury.

ANTHONY PASCALE Hoboken, New Jersey

Heaven, Hell, or Hoboken

Anthony’s cocktail pays homage to the rallying cry coined by General John J. Pershing during the first World War, as nearly two million soldiers passed through Hoboken during the time. The drink is dedicated to their resiliency and courage.

For more spirited moments.

Choose Van Gogh Vodka for a wide range of innovative flavors with incredible mixability and endless creative possibilities. Scan the QR code to learn more! Gogh responsibly. Imported by 375 Park Avenue Spirits. Louisville, Kentucky. Van Gogh Vodka 35% Alc. by Vol., 40% Alc. by Vol.

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TRICKS OF THE TRADE

#Bartenders

BAR-INFLUENCERS BEHIND A NEW STICK By Sophia DeVito What does it mean to be an Instagram influencer? In the new era of hospitality, social media has taken over. It’s no secret that Instagram is a completely different platform than what it used to be. Now, the social network is a place many people use as a source of income—and there’s much more to it than you would think. Whether a fan or not, Instagram is a real job for millions of users— models, bartenders, cocktail enthusiasts, health gurus, and more have used the platform as an opportunity to connect and grow followers. Chilled taps into cocktail-making influencers who spend time behind the app rather than the stick.

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KATIE STRYJEWSKI

Katie Stryjewski had no background in the industry when she started getting into cocktail making. Because she and her husband spent nights at home instead of going out, she would hunt down recipes for craft cocktails on different blogs. Finding these blogs helpful, she decided to create her own. That’s when Garnish (www.garnishblog. com) came to life, leading her to Instagram @garnish_girl (24.8K followers). Is this a full-time job? My blog and Instagram account started as a fun side project, and I didn’t even know that cocktail influencers existed. When I first started getting paid jobs, I did it on the side while working as a scientist and then later as a stayat-home mom. Then I got busy enough to send my son to daycare a couple of days a week, and I considered it a part-time job. This year, it became full-time.

Tips for followers and engaging content? There are so many theories about the Instagram algorithm and how to get your posts seen, but at the end of the day, I think it all comes down to two things: putting out good content and engaging with other people who produce good content. And on Instagram, of course, “good content” means that your cocktails need to be visually appealing. It’s a visual platform. It’s also a social platform, and commenting on posts you like and connecting with people is the best way to get your own work seen. Industry trends? Non-alcoholic spirits are a big trend right now, and non-alcoholic and low-ABV cocktails in general. I also think that as formerly obscure ingredients like mezcal and aquavit become more mainstream, there’s a growing interest in more obscure spirits like sotol and clairin.

It all comes down to two things: putting out good content and engaging with other people who produce good content. — KATIE STRYJEWSKI

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ADVANCED MIXOLOGY

TRICKS OF THE TRADE

Tyler Zielinski bar-backed in cocktail bars during college, and a spark lit inside. He discovered his love for the art of bartending and hospitality, finding the history and culture fascinating. He created a blog and his own brand. He bartends, consults for bars and brands, writes about drinks, and creates cocktail content on his Instagram, @bon_vivantito (6.6K followers). Thoughts on being an “influencer”? Influencer is such a loaded term for me, and I prefer to consider myself a brand, with Instagram being one of my platforms for sharing my brand’s story, mission, and work. I like to say that I’m redefining the modern drinks professional because my job is multifaceted. I don’t fit into a box (which, admittedly, can be confusing for people). I’ve built my brand around my passion for drink culture, history, and cocktails. This unique role that I’ve found myself in has mostly been crafted out of necessity, though. To make my career a financially sustainable one, I need each of these streams of income. It’s a lifestyle that takes a lot of hustle, savvy, and passion to make work, but it’s well-worth the work-life balance I’ve been able to create for myself.

TYLER ZIELINSKI

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Tips for followers and engaging content? Be authentic, share what you’re passionate about, and tell some story. Ask yourself: what am I giving to the people that follow me? How am I improving their lifestyle? Is it just through beautiful photography? Are you teaching them how to make drinks? Or are you shedding light on a specific piece of drink culture that people find interesting? Find your purpose, and the rest will fall into place. Tips on high-quality images? Lighting. I strictly shoot with natural light, but lighting is by far the most important element for taking highquality images. You can have a $2,000 camera body with a $1,200 lens, but without great lighting and a basic understanding of how to manipulate it, your photos won’t reach their potential.

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TRICKS OF THE TRADE Jordan Hughes is a cocktail maker and visual storyteller. The industry photographer has developed a following on his Instagram, with over 37,000 people riding along his journey. Based in Portland, OR, he has been a recipe developer and social media consultant for various bars, brands, and restaurant groups. Signature styles? Some may notice that I post a lot of stirred, spirit-forward cocktails on @highproofpreacher, even in the summertime (a good Sazerac is one of my favorites). Photography-wise, one of my signature shots is capturing the citrus oil expression when you squeeze citrus zest over a cocktail. You can see people doing this all over the world via the hashtag I started #HitMeWithYourZestShot.

Before you post on social media, think through if what you’re posting adds value to your followers or not. Does it educate? Does it entertain? Does it fit your brand/ aesthetic? — JORDAN HUGHES

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JORDAN HUGHES

Tips for followers and engaging content? Think about your social media account as if it’s your bar. For example, there are so many different bars someone can go to, and if someone chooses yours, it’s on you to give them a great experience and keep them coming back. Before you post on social media, think through if what you’re posting adds value to your followers or not. Does it educate? Does it entertain? Does it fit your brand/ aesthetic? If you’re just posting random things about your life or pictures of your dog, that’s fine and all, but you’re less likely to grow an engaged following. If you want to grow and engage people outside your immediate circle, you have to approach your social media like a businessperson. Is this a full-time job? It could be! I’ve been doing this long enough now that I’m well established and am actually turning down more sponsorship requests than I’m taking on. No one wants to follow an account full of ads. I’m pretty picky these days on who I work with. Also, I just never want to be 100% dependent on social media for income. A good chunk of my time and work is now devoted to doing photo and video directly for brand clients—less as an influencer and more as a professional photographer.

ADVANCED MIXOLOGY

TRICKS OF THE TRADE

JULIANNA MCINTOSH

Find what makes you happy in your content. You’re creating your vision, and the more and more it reflects you, the more it will translate into your content. — JULIANNA MCINTOSH

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Julianna McIntosh or @join_jules on Instagram created her platform to show others how to make greattasting cocktails at home. Born and raised in Northern California, Julianna grew up with a family who has been in the farming industry for over 100 years. As a result, she has an appreciation for fresh flavors and turning them into delicious cocktails. With 14.4K followers on Instagram and 310K on TikTok, she’s paving her way through the industry.

Tips for followers and engaging content? Creating engaging content can get tricky, but the best advice I can give is trial and error. Find what works and what doesn’t. Lastly, find what makes you happy in your content. You’re creating your vision, and the more and more it reflects you, the more it will translate into your content. Rushed and stressed content tends not to do as well—it’s like the algorithm knows.

Do you create IG reels or TikToks? IG Reels and TikTok videos are my main source of my content right now. It’s straight to the point, easy to watch, and helps showcase in a short amount of time. Currently, I find myself creating recipe videos that showcase either classic cocktails, themed cocktails, or fun new recipes I’ve created. It truly is a fun way to keep content flowing and keeping my audience engaged and open to new ideas.

Thoughts on being an “influencer”? I wouldn’t consider myself as an influencer, rather a content creator. Therefore, yes, I am a full-time content creator, and let me tell you, it’s not as easy as some make it seem. It’s a lot of hard work, dedication, and ups and downs. It’s a business for a constant demand that is craving more and more content. It’s hard to imagine doing this on the side with the amount of content that needs to be produced daily. But when it’s something you love to do, you find a way to make it happen. I am lucky enough to do this full time, and I wouldn’t want it any other way, rather to just keep growing and expanding.

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

Have fun with it. When I take a photo, I really like to still make a loud, giddy noise and get so excited to share it. — KARL STEUCK

TRICKS OF THE TRADE

KARL STEUCK Karl Steuck is a pioneer in the hospitality industry with over 20 years of experience. After working in several restaurants and boutique hotel bars, he had the opportunity to work in LA's second distillery since prohibition. This eventually led him to launch his own Instagram, @spiritandspoon, with over 39K followers. His creative outlet has allowed him to create countless cocktails and leave bartending after decades of working. Do you create IG reels or TikToks? Yes, I think it’s paramount to stay fluent and relative to trends. I was making videos prior, so the transition was effortless as I was already linked up with a great videographer @86thebartender, who I vibe with. While I’m serious about the craft, I put more weight on being authentic. I have fun with it and be me. It’s never anything too scripted, just an idea that we roll with. Tips on high-quality images? I’d say first off, find your voice—be authentic. Always be kind to yourself as growth takes time. Find a camera you like. It’s perfectly fine to start with your phone and then maybe rent or borrow a camera from a friend. Testing different cameras are paramount to find what will best suit you. Most importantly, have fun with it. When I take a photo, I really like to still make a loud, giddy noise and get so excited to share it. Favorite ingredients? Fresh, seasonal, and something I’ve never tried before, whether it’s a liquor, herb, fruit, etc. I love trying to highlight or crack the code to a foreign ingredient. Big fan of farmers’ markets for this reason, always a bevy of new things, plus foraging a relationship to the vendor(s) of your food and potential cocktail ingredients, is advantageous for so many reasons.

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BAR CONVENT B R O O K LY N

A CELEBRATION OF THE BAR & BEVERAGE COMMUNITY AUGUST 17-18, 2021 BROOKLYN EXPO CENTER BAR CONVENT BROOKLYN IS BACK! Join us in-person as we reunite with the industry and celebrate the future of liquid culture through education, networking and creating new opportunities. Get your ticket today and save with early pricing until July 12!

B A R C O N V E N T B R O O K LY N . C O M

ADVANCED MIXOLOGY

TRICKS OF THE TRADE

It’s all about being engaging. It’s a lot of work, but it can pay off. — DANIEL KEAVENEY

DANIEL KEAVENEY

Although Daniel Keaveney was very young when he first became a bartender, it wasn’t until later in life when he became geeky with his cocktails. After entering competition after competition, when he wasn’t winning, he became motivated to do better. From there, things got rolling. He created a following of over 17.9K on his Instagram, @lasvegas. bartender. What type of posts do well? There are two types of posts I generally do well, and I stick with them. First, it’s cocktails that I find with going out for drinks. People want to know where to go for awesome cocktails. When I get a great cocktail, I look to see if it would make a good picture. Just because it tastes good doesn’t mean it will shoot well. I try to set a little scene, try to get the right lighting, and the garnish usually has to be on point. I have a good eye for when a cocktail will shoot well. The other type is cocktails I make at home, and I usually stick

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to classic cocktails that are pretty easy to make. That’s where the storytelling comes into play. People want to know the story behind the cocktail and how to make it. Tips for followers and engaging content? There are really two things I do to gain followers. Post quality content a few times a week at a minimum. And be engaging daily. I am constantly liking posts containing hashtags relevant to me—probably a few hundred a day. Respond to comments on your posts, and comment on others. It’s all about being engaging. It’s a lot of work, but it can pay off. At the size I’m at right now, the payoff has been exposure and free product. Tips on high-quality images? High-quality images usually happen with great lighting, a good scene, and a good camera. Honestly, though, having a good eye for a great shot, and if you are forcing it, you won’t always get a good picture.

ADVANCED MIXOLOGY

THAT'S THE SPIRIT

THE PREMIUM SIDE OF CONVENIENCE By Michael Tulipan

A bartender favorite, El Luchador Tequila, takes inspiration from the famed masked Lucha Libre wrestlers of Mexico to produce a tequila overflowing with personality. With its expansion into the RTD category, El Luchador now offers three different sparkling cocktails, each coming in an eye-catching can in one of the three colors of the Mexican flag and adorned with an icon of their signature masked wrestler. In green, the Classic Lime Margarita is tequila with natural lime and orange flavors. The white cans hold a zesty Paloma, a blend of tequila, crisp grapefruit, and lime. Red is for the vibrant Blood Orange Margarita, which is the classic Margarita crafted with natural blood orange juice. Each tall, slim can holds 344ml and can be easily distinguished from soda cans. El Luchador RTDs are available in four-packs and 24-can cases.

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USE FRESH GARNISHES AND BEAUTIFUL GLASSWARE TO TAKE YOUR PREMIUM RTD TO THE NEXT LEVEL OF CONVENIENT COCKTAIL-MAKING.

Ready to Drink (RTD) cocktails are popping up everywhere as brands large and small join in the spirit industry’s hottest trend. In addition to being affordable and portable, RTDs have also proven pandemic-proof—while other categories faltered last year, they continue to take a significant market share. According to IWSR Drinks Market Analysis, the United States is poised to see a 35.3% compound annual growth rate in RTDs from 2019-2024, driven largely by Millennials who are increasingly demanding authentic, all-natural, low alcohol drinks brimming with flavor. While previously driven by hard seltzer, growth will increasingly rely on premiumization as brands like El Luchador Tequila up-the-ante and offer higher quality, more creative options. El Luchador ultra-premium sparkling cocktails are crafted with 100% blue agave tequila and designed to be enjoyed wherever you are. The can-crafted cocktails are “Hecho en Mexico” (made in Mexico) with all-natural ingredients. David Ravandi, founder,

and CEO of 123 Spirits says, “The ingredients reflect the brand’s ‘less is more’ philosophy: raw sugar, sparkling water, real fruit juice, and 100% blue agave tequila.” To ensure authenticity and quality, each can bears El Luchador’s Mexican distillery registration number (NOM). “RTDs produced in the United States cannot use 100% blue agave tequila because it must be bottled in Mexico to be labeled and exported as such,” Ravandi explains. “RTDs canned outside of Mexico are made with bulk tequila which is not an ultra-premium product.” Convenience is a major factor in the popularity of RTDs as they can be enjoyed directly from a chilled can or poured over ice in your favorite glassware. The cans can be consumed anywhere, making them a fun, portable option for summer consumption and family gatherings. And at just 8% ABV they make it easy to enjoy them responsibly.

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ADVANCED MIXOLOGY

BRAND SPOTLIGHT

THE SPIRIT OF DISCOVERY Dewar’s Scotch Whisky Introduces Japanese Smooth

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By Joseph Luparello Throughout place and time, cultural differences lend character and individuality to drinks. Dewar’s Scotch Whisky limited-edition series exemplifies how mixing culture into spirits can be just as intriguing. The brand’s “Stay Curious” initiative promotes a never-ending journey to find the outcome of combining two unexpected things, making the outcome remarkably better. As a result, the brand is changing the scope of innovation by recreating the blended scotch whisky category. Stay Curious is a calling for everyone to keep sight of the spirit of discovery. With this mantra in mind, Dewar’s continues to launch groundbreaking liquid masterpieces through its Smooth Series. The latest addition joining the iconic whisky maker’s diverse cask series is 8-Year-Old Japanese Smooth Blended Scotch Whisky, inspired by the Japanese whisky boom. Dewar’s Japanese Smooth comes to life through the mashup of two relatively different cultures: Scotland and Japan. Crafted from eight-year-old blended scotch whisky, double-aged and finished in Japanese Mizunara casks, the combination is a pleasant mingling on the palate. The purity and craft drawn from each country yield a new level of supremely smooth liquid to Dewar’s brand portfolio. Intricate aging methods make Dewar’s Scotch Whisky stand tall in the category. First, a selection of up to 40 single malt and grain whiskies are aged individually for a minimum of eight years. Once the whiskies have fully matured, they are blended. Afterward they return to casks for up to six months to optimize that

Dewar’s Japanese Smooth comes to life through the mashup of two relatively different cultures: Scotland and Japan. signature smoothness and let the flavors infiltrate the liquid. When the blend is ready, master blender Stephanie Macleod uses her keen tasting ability to approve its readiness for the next critical step, Japanese oak cask barrels. Native to Japan, Mizunara oak is far less common than European or American oak, making it significantly pricier. A single cask costs more than ten times the cost of American oak. It also needs to undergo 200 years of aging before its qualified to be cut and used for casks. According to Macleod, the Mizunara finish preserves Dewar’s signature notes of heather and honey while quietly imparting floral and complex woody notes of sandalwood and succulent lychee. For her, Japanese Smooth is “a study of balance and smoothness.” Dewar’s latest creations hint at grand possibilities when cultures join and collaborate. Dewar’s modern take on the hybrid of art and tradition, the fusion of culture and spirit, and crossover of whisky-making methods keep consumers looking forward to what’s next in the blended scotch whisky category. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

SPOTLIGHT LAUNCH

Revel Spirits Debuts El Popo A NEW AVILA

By Mary Kate Patterson

Based in Mexico’s Morelos Region, Revel Spirits has been creating world class Avila since 2012.

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In case you’re not familiar, Avila is made from 100% pure agave grown and distilled in Morelos. REVEL Avila, the first brand of the new agave spirits category, actually blends the production processes of tequila and mezcal for a spirit that is smooth and slightly smoky. For its flagship brand, REVEL, Revel Spirits splits their harvested agave piñas, roasting some covered and uncovered on volcanic rock for 72 hours. The rest of the piñas are steamed in an Autoclave oven and then both are combined to create a unique flavor profile. With the success of REVEL Avila, the team at Revel Spirits has announced the launch of El Popo, a new Avila made from 100% Blue Weber Agave handharvested from farms at the base of Popocatépetl volcano. The name, El Popo, comes from the local name for the volcano. “We wanted to ensure El Popo had the characteristics one would expect given the spirit’s namesake, so we decided to use only smoked piñas in its production,” shares Micah McFarlane, founder of Revel Spirits. “For smoking, we use only local oak wood and volcanic rock, which gives them a beautiful and robust smoky flavor. Once distillation is complete, we then steam filter roughly 20% of the spirit to mellow its smokiness and infuse it with a soft sweetness. The result is a flavor profile any mezcal enthusiast would appreciate. REVEL Avila was the first Avila brand to market; El Popo will be our second. We wanted to diversify our resource allocation in Morelos and allow other agaveros and distillers an opportunity to have their products sold around the world as well as legitimize the category of Avila.” “The lush volcanic soil in this region is rich with nutrients and minerals, giving a flavor to our Avila like no other agave spirit on the market,” explains McFarlane. “Unique in taste and color, our double distilled El Popo Avila is earthy, fragrant and slightly ‘rougher round the edges’ than its sister REVEL, in the best possible way.” The team at Revel Spirits notes that the best way to enjoy El Popo is neat or on the rocks. But that doesn’t mean it can’t be used in cocktails. Thanks to the bold and unique flavor palette El Popo does shine in cocktails made with fresh, quality ingredients. In short, treat it the way you would treat a premium tequila or whiskey. How does the brand suggest bartenders introduce customers to the new line? “El Popo is an Avila, which is a new category of agave spirit from Morelos Mexico,” remarks McFarlane. “Avilas are made with agave grown exclusively in Morelos and distilled in the state. With REVEL and El Popo, we use dual production processes of smoking and steaming the piñas, making it more approachable than many mezcals but more interesting than most tequilas.”

The Morelos region is unique in several ways: the elevation of 3,000 feet above sea level, the climate, and the natural pollination from bats make it a perfect place to grow large, healthy plants. Additionally, the region has not suffered from the same over-farming and soil degradation that has impacted much of the tequila region. This combined with socially and environmentally conscious production methods, means that the carefully grown agave will be productive and sustainable for generations to come. El Popo is only the second Avila that Revel Spirits has produced, and the company intends to debut many more in the future. “All future Avilas will be made using 100% of any agave species native to Morelos with no additives.”

THE BEST TIERRA MADRE INGREDIENTS

1 ½ oz. El Popo blanco ¾ oz. lemon juice ½ oz. agave ½ oz. Giffards ginger liqueur 1 oz. golden beet juice Full dropper of tarragon bitters PREPARATION Combine ingredients in shaker, shake, strain into rocks glass.

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SHAKING AND STIRRING

SAGAMORE SPIRIT DISTILLER’S SELECT TEQUILA FINISH Classic Sagamore Spirit Straight Rye Whiskey is finished in extra añejo barrels that merge all the best qualities of both tequila and whiskey. You’ll notice agave, spice, warm oak, vanilla, and citrus on the nose and tasting notes of peppercorn, fig, orange, and more agave. At 98-proof, this is a substantial rye that’s perfect for sipping.

SAGAMORE SPIRIT RYEGARITA INGREDIENTS

1 oz. Sagamore Spirit Distiller’s Select Tequila Finish 1 oz. Triple Sec 1 oz. lime juice ½ oz. agave nectar Sliced jalapeno (to taste) Lime (for garnish) PREPARATION

Add all ingredients to a mixing glass and shake. Pour ingredients into a rocks glass filled with crushed ice. Garnish with a lime wedge, salted, or sugared rim.

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LAUNCHES

BARREL AGED GIN SERIES NO. 1 Durham Distillery’s newest gin joins their Conniption Gin family as the first in a series of aged gins to be announced annually. The gin is made with a two-step process to allow for the best development of botanical flavors. Juniper, Indian coriander, rosemary, caraway, and cardamom are vapor-infused using a custom-built German pot still. In the second step, delicate botanicals like cucumber, honeysuckle flowers, and figs are vacuum or cold distilled and then blended into the gin base.

PINK MARTINEZ INGREDIENTS

1 ¾ oz. Conniption Barrel Aged Gin Series 1 1 ¼ oz. Blanc Vermouth 1 barspoon of Luxardo Maraschino Liqueur 2 dashes Peychaud’s bitters PREPARATION

Combine ingredients in a mixing glass with ice, stir to chill, strain into a coupe glass and garnish with lemon peel.

TIA MARIA MATCHA CREAM LIQUEUR Made with natural tea extracts, Tia Maria’s Matcha Cream is a colorful and delicious way to add caffeine and a jolt of color to your cocktail lineup. The brand uses natural Japanese matcha tea for an indulgent liqueur with a floral and herbal profile with a pleasant bitterness. It can be served alone or in cocktails and has a 17% ABV. The Matcha-tini makes a fantastic menu addition as a lighter caffeine alternative to an Espresso Martini.

MATCHA-TINI INGREDIENTS

1 ½ oz. Tia Maria Matcha 1 ½ oz. vodka PREPARATION

Create your perfect green matcha rim on half of a coupe or Martini glass. Pour Tia Maria Matcha and vodka into a cocktail shaker. Top shaker with ice. Shake the ingredients together. Pour in the contents of the shaker using a strainer and sieve into the glass.

IRON SMOKE ROCK THE BARREL In a unique collaboration between Iron Smoke Distillery and guitarist John Petrucci of Dream Theater, Rock The Barrel is a new limited batch of four-grain bourbon with applewood smoked wheat. The small-batch, limited edition spirit is pure and unfiltered, bottled at cask strength for a 120-proof. Each bottle is autographed by John Petrucci and comes with an invitation to a digital live tasting with Petrucci and Tommy Brunett. Iron Smoke Distillery is based in Fairport, NY, and sources many of its ingredients from family farms within 50 miles of its location.

NEAT OR ON THE ROCKS INGREDIENTS

1 oz. Rock the Barrel Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Stir, serve.

RAGNARÖK RYE CATOCTIN CREEK DISTILLING CO. Virginia-based Catoctin Creek Distilling Co., known for its exceptional Rye Whiskey, has teamed up with Intergalactic Alien Heavy Metal band, GWAR, to release its newest bottling, Ragnarök Rye. Only about 200 cases of this highly collectible edition will be available for sale. Aged in charred new white oak, then maple, and cherrywood, each bottle of the 92-proof whiskey comes with a bottle topper made from cast metal featuring each of the five members of GWAR.

NEAT OR ON THE ROCKS

BOMBAY BRAMBLE As the first new launch from the brand in the U.S. since 2011, with Bombay Sapphire East, Bombay Bramble is just in time to be a summer cocktail staple. The brands vapor distilled gin is married with a real fruit infusion of blackberries and raspberries. The resulting spirit has a stunning crimson hue, rich berry flavor, and is perfectly balanced with the bright juniper notes. The team at Bombay notes that Bramble is unique in that it does not use additional sugar, concentrates, or additives like many other flavored gins.

BOMBAY BRAMBLE & TONIC INGREDIENTS

1 oz. Ragnarök Rye Ice (optional)

1 oz. Bombay Bramble 2 oz. soda 2 oz. tonic

PREPARATION

Combine ingredients in a rocks glass. Stir, serve.

Pour ingredients into a Copa glass over ice and garnish with a wedge of lime. Use mix of soda and tonic to create a lighter, more refreshing take on a G&T.

INGREDIENTS

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THE A.I. OLD FASHIONED 2 oz Aqua Ignis Cognac 2 or 3 dashes of bitters 4 large ice cubes Just a little bit of sugar Garnish: orange peel

Each cask, made of traditional French oak, is plunged into hot water then toasted over hot fire, three times. This innovation is unprecedented and is given the name Steam-Fire Process™. The result is a cognac like no other, with intense aromas of roasted mocha and vanilla and a silky finish.

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

Here it is—our annual Bartender Issue of CHILLED and we’re celebrating everyone who is mixing and serving great cocktails across a bar. The profession has definitively changed and evolved through the years, but one constant remains. Those with a flair for making cocktails are passionate about their creativity. This issue delves deeply into the trade with bartenders worldwide working feverishly to create cocktails that excite us. With new techniques and out of the box ingredients, many of today’s cocktails have been elevated to another level entirely. We’re showing them all off and culling intelligence from everyone behind the stick on the many platforms that

are letting their innate abilities shine whether it’s with top shelf spirits or under-appreciated well pours. Events are happening again and are on the calendar for the foreseeable future! Chilled will be there and we are psyched about the summer goings on. And, at long last we’ve decided to applaud all the at-home bartenders who have refined their mixology talents, snagging loads of social media followers along the way. Talk about a passion for creativity and a largerthan-life social presence, our iconic cover star Snoop Dogg’s got the rap. We’re chillin’ and sippin’ on gin and juice.

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Photo by Lucianna McIntosh

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SIPPIN’ ON GIN

& JUICE By Michael Tulipan

SNOOP DOGG AND INDOGGO REMIX ON GIN THE LEGEND THAT IS SNOOP DOGG SEEMINGLY HAS NO BOUNDS THANKS TO A DECADES-SPANNING CAREER THAT HAS TAKEN HIM FROM THE TOP OF THE HIP-HOP WORLD TO FILM, TELEVISION, AN UNLIKELY BUT ENDEARING HIGH PROFILE FRIENDSHIP WITH MARTHA STEWART, AND NOW SPIRITS. SNOOP’S PASSION AND CREATIVITY MAY KNOW NO LIMITS, BUT HE HAS PROVEN TO BE AN EQUALLY ASTUTE BUSINESSMAN. Previous work with Seagram’s and Tanqueray laid the groundwork for a brand of his own. For Snoop, the goal was simple—create the world’s best tasting flavored gin. Before the launch of Indoggo Gin, Snoop was intimately involved in every aspect of the brand’s creation, personally tasting numerous recipes himself. The brand itself has quite a backstory. One of Snoop’s best-known hits, Gin and Juice, was a Grammy-nominated Top 10 single off his debut album in 1993 and a beloved track for its celebration of the laid-back Cali lifestyle. Diageo veteran Keenan Towns, co-founder of Trusted Spirits and Snoop’s partner in Indoggo Gin, first worked with him on Tanqueray for two years. When Towns left Diageo in 2018, he and his partner Marc Weisberg asked Snoop to become a partner in their company, Trusted Spirits LLC.

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The goal? To create a gin without the burn, one that tasted like Snoop’s usual drink of choice, vodka. As a result, Indoggo Gin is light on the juniper as well as sugar-free and low-calorie. Distilled five times from corn, the gin also is naturally gluten free. 104

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Towns says Snoop is “very thoughtful and creative” and felt it only natural they launch their first brand together. “Snoop was part of the liquid and brand development since day one,” says Towns. “He went through roughly 20 different tasting sessions to get it perfect, and only then did he give it the final signoff.” The resulting gin includes seven botanicals and all-natural strawberry flavor. For Snoop, the partnership was a natural fit. “They know spirits and deals, and I know how to make brands win,” he says. “We all work well together, and we all trust each other, hence Trusted Spirits.” The goal? To create a gin without the burn, one that tasted like Snoop’s usual drink of choice, vodka. As a result, Indoggo Gin is light on the juniper as well as sugar-free and low-calorie. Distilled five times from corn, the gin also is naturally gluten free. Packaging and retail presence remained at the forefront of his mind throughout the development stage. Snoop gravitated to the colors purple and gold because they symbolize royalty and luxury, not to mention they are the team colors of his beloved Los Angeles Lakers. The colors inspired the brand’s name, which added an extra ‘g’ to reflect his trademark persona and nods to the Indica strain of cannabis. “Lastly and most importantly, you have never seen a purple bottle on the bar or a shelf at retail,” Snoop says.

REMIX GIN WITH SNOOP Tell us what it’s like to create your own gin brand. It’s amazing, it’s something I have always wanted to do, but the timing had to be right. I found the right team, and we created the product that was right for me. What was it about Indoggo Gin that inspired you? Indoggo is a brand created around me and the flavors that I like, also it’s about bringing people together and having a great time.

“Indoggo almost tastes like strawberry flavored vodka, so we appeal to both vodka and gin drinkers,” says Towns. Gin often still proves divisive—people either love it or hate it—but increasingly pink and flavored gins introduce the spirit to new potential consumers. “I think consumers want more approachable, less complicated spirits and cocktails,” he says. Hector Diaz, senior brand manager at Prestige Beverage Group, has been a key player in spreading the word about the brand. Indoggo joined Prestige’s growing roster as its first gin, and Diaz believes the timing is right for the brand to top the charts. “Where he’s at right now in terms of relevance,” Diaz says, “he could not have picked a better time, making the opportunity to work with him that much more special.” Prestige launched a key initiative for bartenders, the Indoggo Challenge, a recipe challenge with a $5,000 prize and the Snoop Dogg stamp of approval. “It has been incredible to see how creative bartenders and cocktail creators have been at developing unique Indoggo cocktails,” Diaz says. “The inspiration behind the recipe and cocktail name is fascinating and we’ve been thrilled to see the response. Snoop is hyped to try cocktails and select a winner!” Indoggo Gin offers enough versatility to be enjoyed as a chilled shot or in a cocktail. However, Snoop offers up an intriguing pairing—his gin with Minute Maid Fruit Punch. Other go-to options, according to Towns, are tonic water, ginger beer, even StGermain. Just like Snoop Dogg’s illustrious career, sometimes you need to flow with the Gin and Juice, wherever it may take you.

Tell us about your “remix” on gin. It’s a new spin. We remixed gin to taste great. We tasted a lot of different variations before we approved the strawberry flavor, it needed to be super smooth and no burn. Have you always been a gin fan? I watched the older people drink gin when I was young but as I got older if I drank anything at all it was vodka. That’s why I created a gin that tastes like vodka. Regular gin is too harsh for me. What’s up next for Snoop Dogg CEO? I have wine, beer commercials, and my own gin. I’m not stopping now. Stay tuned!

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Gifts Garden of the

UNCLE VAL’S GIN LAUNCHES ZESTED By Joseph Luparello

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NATIVE OF LUCCA, ITALY, DR. VALERIO CECCHETTI was widely known for

having a personality that always radiated generosity and kindness. His instinct to make the absolute most of life inspired everyone who was fortunate enough to know him. The Sebastiani family knew him as “Zio Valerio or Uncle Val.” Their beloved uncle had a strong fondness for gardening and native Tuscan cuisine. To commemorate what Uncle Val held dear, the family established Uncle Val’s Gin in March of 2012.

Uncle Val’s years of accumulating knowledge and mastering what he loved made him just right as inspiration for a oneof-a-kind gin. Proprietor August Sebastiani kept that in mind, making sure the values of his gin carefully aligned with that of his uncle’s. The result? A silky smooth and unique gin with hints of culinary expertise detectable in every sip. Botanicals used for the gin’s character paralleled Uncle Val's own preferred ingredients. In this way, Uncle Val’s Gin was an authentic spirit directly derived from the palate of the gourmet cook and avid gardener himself. Botanical, Restorative, and Peppered are the three masterpiece gin variants named in honor of Uncle Val. Uncle Val’s Botanical is comprised of the quintessential gin component, juniper, blended with cucumber for a cooling sensation and lemon for a citrus zing. The remaining two ingredients, sage and lavender, are primarily known for therapeutic effects such as stress reduction and sleep enhancement. The Botanical flavor profile is citrus-forward, making it perfectly compatible with classic or newly developed fruit-forward gin cocktails. Uncle Val’s Restorative Gin has a crisp, floral flavor profile produced by the balance of juniper, coriander, and rose petals. The coriander brings assertive notes to the table, which contrast nicely with the cucumber and rose. The large petals of the Grandiflora create a soothing scent and gentle taste. Uncle Val might prefer this gin by itself; however, it is also perfect for cocktails, presenting a complex yet sublime blend of flavors.

Uncle Val’s Peppered Gin has an undeniably unique flavor, beginning with sharp peppercorn and transforming into char and juniper. Red bell pepper yields a smoky, earthy taste, while the black pepper allows a distinct peppery flavor to permeate. The savory sensation of the gin is preserved by pimento, also known as cherry pepper. “The Peppered is a mixologist’s best friend,” says Sebastiani. “We strongly encourage creativity with this gin. It adds another layer of dimension to a Bloody Mary with its savory, black pepper notes.”

Uncle Val’s Gin is an authentic spirit directly derived from the palate of the gourmet cook and avid gardener himself. With new flavors of gins being released into the market today, the distillers at Uncle Val’s were eager to introduce a flavor profile that would complement their current lineup and provide a new offering for the category. Proving they stand by their word, their new flavor, Uncle Val’s Zested, is launching soon. The botanical of choice, bergamot orange, offers inviting citrus and bright orange peel. The addition of coriander supports a floral bouquet, while barley malt adds another layer of dimension to pair with smooth juniper. The new zesty flavor profile is a stunning addition to Uncle Val’s gardenforward collection.

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Escape the Ordinary DRUMSHANBO GUNPOWDER IRISH GIN WITH SARDINIAN CITRUS By Mary Kate Patterson

Drumshanbo Gunpowder Irish Gin with Sardinian Citrus is a proud addition to the creations of PJ Rigney at The Shed Distillery, that is launching its Summer Cocktail Distillery Experience at the newly reopened Visitor Experience, in Drumshanbo, Ireland.

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PJ Rigney and the team at The Shed Distillery won the hearts of gin enthusiasts worldwide with their launch of Drumshanbo Gunpowder Gin; this summer, they’re ready to bring a new star to their collection. Introducing Drumshanbo Gunpowder Irish Gin with Sardinian citrus. The new expression is distilled with many of the same botanicals, including orris root, cardamom, star anise, meadowsweet, and coriander seed, but with the addition of “sa pompia,” or Sardinian citrus monstruosa—considered to be one of the rarest forms of citrus in the world. Like “sunshine in a glass,” Sardinian citrus is refreshing and sunny with light notes of citrus and a long, mysterious finish. Managing director and founder PJ Rigney learned of the unique fruit while traveling through the Mediterranean. As a relative of the grapefruit and orange, “sa pompia” has sweet, tart, and floral notes that seemed a perfect fit for Drumshanbo’s Asian-inspired flavor palate. “Citrus monstruosa, or “sa pompia” as it is known in Sardinia, is one of the rarest citrus fruits in the entire world,” Rigney explains. “It only grows in the Sinsicola region of Sardinia. It is a close relative of the grapefruit, so it works extremely well with the existing notes of fresh lemons, limes, and grapefruits in Drumshanbo Gunpowder Irish Gin.” Rigney shared that originally the new creation was meant to be a limited-edition launch, “But consumers have so well received it that we are now adding it to our roster going forward.” Rigney adds, “What Brian Taft, our head distiller at The Shed Distillery, and I wanted to achieve was a delicate balance between refreshing citrus notes and exotic (Asian) botanicals so that a wide range of people can enjoy Drumshanbo Gunpowder Irish Gin.” The stunning new bottle is as recognizable as the original but with a citrus printed neck to make the flavor quickly identifiable.

Drumshanbo Sardinian Lemonade INGREDIENTS

2 oz. of Drumshanbo Gunpowder Irish Gin with Sardinian Citrus 1 oz. fresh lemon juice Ginger beer (to top) PREPARATION

Serve over ice in tall glass, garnish with fresh red grapefruit.

Bartenders can expect a deliciously refreshing spirit perfect for building light and fresh summer cocktails. Each batch is slowly distilled by hand at The Shed Distillery using its medieval copper pot still. Rigney collected the 12 botanicals used in the gin on his travels. Juniper, angelica root, orris root, caraway seed, coriander seed, meadowsweet, cardamom, and star anise are all added directly to the pot still during distillation. The Sardinian citrus, grapefruit, lime, and gunpowder tea are all vaporinfused into the spirit. Rigney recommends keeping it simple with a measure of premium tonic and a generous wedge of ripe grapefruit for a signature serve. But the spirit also works beautifully in a wide range of cocktails, especially those that are lighter with an herbaceous note. The fresh and bright notes in Drumshanbo with Sardinian citrus make it the ultimate ingredient for a summer cocktail menu. CHILLEDMAGAZINE.COM

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Craft Cocktailing WHAT IS A “CRAFT” COCKTAIL, ANYWAY? By Tyler Zielinski @bon_vivantitio

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“Craft” is a word that we in the bar and restaurant industry have seen tossed around as a descriptor for both the bars we enjoy drinking at and the cocktails that are served. According to Merriam-Webster, craft (n.) is defined as “[having] skill in planning, making, or executing.” They do not list an official definition for the adjective of the word but based on the noun’s definition, it’s easy to make an educated guess as to how craft would be defined. It’s a term debated frequently among both tipplers and bartenders alike given its seemingly arbitrary, yet nuanced nature; so, what does the term really mean when applied to craft cocktail bars and craft cocktails? While a straightforward answer would suffice, it’s multi-faceted and more complex than just using fresh ingredients, or interesting techniques. However, both factors are pieces of the puzzle.

Craft cocktails use quality ingredients. Using “fresh” ingredients is one of the phrases that’s frequently mentioned whenever the “what is a craft cocktail?” conversation arises. Still, as industry trends have shifted and evolved, the craft cocktail is defined more by quality ingredients than just fresh. From the ‘80s until the mid-to-late ‘00s, fresh was an easy term to toss out because that was the era of reclaiming classic cocktails— all of which are relatively simple to make and call for fresh citrus juices, herbs, syrups, etc. But as pioneering bars of the late ‘00s, early ‘10s, such as the now-shuttered Booker and Dax and White Lyan, as well as 69 Colebrooke Row, began pushing the boundaries of flavor through the use of low-waste techniques (think: stuices, prediluted batched cocktails, and whole utilization of ingredients) and culinary technology (e.g., centrifuges, rotary evaporators, liquid nitrogen, etc.), “craft” would also come to mean centrifugeclarified citrus juices with an improved shelf life, dehydrated citrus wheels that were made from leftover fresh citrus wheels, nitro-muddled herbs, and so on. While not all these ingredients are considered fresh, they are most definitely quality—when prepared properly—and do take a significant amount of skill, labor, and intelligence to make, rendering them as craft. Quality also includes the spirits, liqueurs, and mixers stocked at a bar. Spirits should be as close to additive-free as possible and made from high-quality raw materials; liqueurs should be balanced and made from a well-crafted base spirit or distillate; and mixers shouldn’t be loaded

with sugar and should be flavorful. For custom ingredients, the same idea applies—what they’re made from must be fresh and well-made.

Craft cocktails require skillful preparation—that means having a technically sound bartender to mix them. At the core of any craft cocktail is the need for balance. Balance in flavor (both aromatically and on the palate), texture, visual appeal, and so on. This requires thought, knowledge, and skillful preparation. Without a well-equipped and properly trained bartender, there is no craft cocktail. Many of us cocktail lovers have had the misfortune of seeing our beloved Martini order slid across the bar in an unorthodox vessel after being shaken to pieces only to think, “oh, no…” It happens (although it shouldn’t). But having what should have been a crisp, refreshing, silky Martini, shaken and served down in a rocks glass with a lemon twist instead of stirred and up in a chilled Martini or coupe glass takes the craft right out of the cocktail. Having an untrained bartender in a “craft” cocktail bar undoes everything that bar is trying to achieve. A bartender’s craft is also required before guests even enter the bar for service. During prep, syrups, infusions, and other custom elements should be accurately measured and mixed to ensure consistency in service and overall quality. Mistakes in prep are much more subtle to notice when mixed in a drink, but they’re vital to the integrity of a cocktail. All-in-all, a craft cocktail requires a person equipped to prepare and execute the drink; anything less is subpar.

Essentially, a craft cocktail is a drink that’s all about the details. From the glass the cocktail is served in, to the ice it’s served on, to the technique used to mix it, and so on, a craft cocktail is defined by every detail that goes into making it. Therefore, the occasional novice imbiber associates a high cost with craft cocktails because properly executed drinks aren’t cheap. They take time, precision, labor, knowledge, and overall skill to make, and that’s what makes the craft cocktail experience so special. Bars that dub themselves as “craft” cocktail bars but don’t check the boxes are the ones that confuse what it’s all about. But the more you drink and experience, the quicker you’ll be able to decipher a craft cocktail from the average serve.

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Crafting Cocktails from the Well BARTENDERS GET CREATIVE WITH WELL SPIRITS By Jill Dutton

Ah, the craft cocktail. The epitome of the cocktail scene made using the finest ingredients and carefully crafted with aesthetics in mind. So, what about cocktails made with well spirits? Can a cocktail be considered craft while using well spirits? These bartenders say, Yes. When Kansas Citians want elevated cocktails served in a hip establishment, they head to SoT. Jake Stanton is the general manager and bartender of this small yet quirky cocktail bar in the artsy Crossroads District of Kansas City, MO. Stanton says part of SoT’s popularity lends to its unusual menus that often make patrons chuckle when reading the puns used in naming seasonal cocktails, such as the Takes Two to Mango cocktail made with tequila, mango, lime, and habanero shrub. Although it may be all fun and games when naming drinks, they take the art of crafting cocktails seriously. Still, serious or not, Stanton says he doesn’t mind using well or lower-cost spirits in cocktails for a few reasons. “Just because something is a low-cost bottle doesn’t necessarily mean it isn’t a good product. I believe [well spirits] can serve a place in attributing to the full balance, flavor, and experience of a cocktail, just as any small-batch or specialty spirit can.” In addition, he says, “A product that is typically known as a well spirit is predominately much more available at the consistency and volume needed for a popular selling cocktail on a seasonal menu. I’ve experienced both sides of this at an establishment rooted in seasonal cocktails. Getting that hip small-batch whiskey on the market in a menu drink only to find out it’s unavailable a month later isn’t reliable enough to maintain consistency for your guests, hospitality, menu, or business in general.”

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A well staple Stanton uses in cocktails is Old Crow Bourbon. He says, “This stuff is found in almost every dive bar well in Kansas City. A warm shot of this at 2 a.m. is probably not a good example of what this bottle can do. Sometimes you just have to chill it down with a touch of turbinado syrup and a couple of dashes of Angostura. In an Old Fashioned, it’s perfect. The oak and caramel that shine out of the spirit are unexpected. It’s straightforward, balanced, and downright delightful. I love drinking a couple of ounces of this on an ice cube at home and enjoying the layers of flavor that emerge as the ice cube melts. This is one of the cheapest bourbons you’ll find at any store and the simplest of cocktails.” Stanton also uses Ezra Brooks Rye. “We’ve had a drink on the ‘house specials’ portion of our menu for the last few years. It’s a simple riff on a Black Manhattan using our well rye whiskey called the Crossroads Manhattan. Ezra weighs in at 90-proof, so it has a touch of heat. This is quality I reach for with boozeforward cocktails. I love the way the heat can open with a little help from some friends.”

Swordfish Tom’s serves pre-prohibition cocktails in a former boiler room. The enormous antique boiler takes up much of the small space; the remainder contains comfortable chairs and couches, sitting areas designed to encourage conversation. Jill Cockson, owner and bartender, says she also will use well spirits due to the price point and availability. As the base spirit in a cocktail is, according to Cockson, “it’s simply there to provide structure and a direction for the flavor profile, I think of it as a canvas that I’m painting on. Spirits are ultimately agricultural products, so considering the regionality and terroir of a product can help match it with other complementary flavors. There is a saying that, ‘if it grows together, it goes together.’ For example, the grain of the Midwest that might go into a bourbon or rye pairs well with apples, stone fruit, berries, etc., while sugarcane and agave spirits might pair better with citrus and tropical fruits. There are rules, and then you learn to creatively break the rules.” Often, cocktails are made interesting not with the base spirit but with house-made ingredients such as bitters, syrups, infusions, specialty garnishes, etc. Small-batch, craft products come at a price point not conducive to menus. “I would say that most of our base spirits are premium well spirits. We also try to promote products produced by companies who are committed to good business and environmental practices,” Cockson says.

Crossroads Manhattan Created by SoT

INGREDIENTS

2 oz. Ezra Brooks Rye ¼ oz. Cocchi Torino Sweet Vermouth ½ oz. Braulio Amaro ¼ oz. Averna Amaro PREPARATION

The spice and heat from the rye meet with the herbal, slightly bitter Braulio Amaro, then rounded off by the viscous and chocolatey Averna Amaro. Add a couple of dashes of Angostura—stir and serve up with an expressed lemon peel. The specific qualities within this spirit are the main component to the balance of this drink. And it’s our well whiskey.

Shawnee, Kansas, has a new craft cocktail bar headed by owner and bartender Jay Sanders, known for “quirky and fun presentations on cocktails using approachable but weird ingredients.” Although Sanders doesn’t believe all well spirits are created equally, he isn’t opposed to using well spirits in craft cocktails. He says, “I think a wellmade product can overcome its label and the public perception of its quality.” Sanders says he’ll use well spirits the same as any other spirit. For example, he says a great rum does well in a Daiquiri riff, a good bourbon in an Old Fashioned or a Manhattan. If it needs help, or a specific flavor of it needs highlighting, then infusions and washing will usually do the trick to achieve the desired flavor. “I also think it’s now cool and trendy to work with these things,” Sanders says. “Most of my friends and I lean on Wild Turkey and Old Overholt. Even at a bar I used to run downtown where we had the largest volume of craft drink sales, we had an expression, ‘SKYY Vodka keeps the lights on.’”

Passion In Provence

Sanders says this recipe is super approachable in most bars regardless of their status as craft or not, and when he makes it, people usually think: You used this? Really? INGREDIENTS

2 oz. Old Overholt Rye ¾ oz. passionfruit syrup ¾ oz. lime juice 2 drops Bittermen’s Scarborough Bitters PREPARATION

Shake and strain into a coupe glass. CHILLEDMAGAZINE.COM

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Perfect Fit By Mathew Powers

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OLE SMOKY MOONSHINE ONE-LITER BOTTLES

e bet John Landis Mason, inventor of the Mason jar in 1858, never envisioned his jar being used as the principal vessel to store moonshine. He certainly couldn’t have imagined people everywhere enjoying cocktails straight from his renowned glassware. Heck, it wasn’t all that long ago that moonshine evolved from a niche spirit into something mainstream, if not fashionable. While the traditional Mason jar packaging enjoys a bit of nostalgia and whimsey, it’s not always easy to pour. Especially for bartenders three-deep. Ole Smoky Distillery understands that. Consequently, Ole Smoky has introduced its one-liter bottles for all its top-selling, on-premise moonshine flavors available nationwide. “These bottles are much easier to pour precisely,” explains Mason Engstrom, Ole Smoky vice president of on-premise. “They use a regular bottle pour spout, whereas the Mason jars needed our special pour lids.”

Still, don’t overthink it. “We try not to overly complicate any mixology with Ole Smoky. So, you can keep it simple. Lemonades, juices, iced tea, lemonlime sodas, etc., all make very easy and great tasting drinks with Ole Smoky products,” says Engstrom. And now, with Ole Smoky’s new, one-liter bottles, bartenders can easily create a host of simple, delicious moonshine cocktails. No offense to John Landis Mason.

Bartenders must pour drinks quickly and efficiently. “The one-liter bottle style fits perfectly into the well and speed rails. But we took care in the bottle style and labels to make sure it still looks great and stands out on the back bar as well,” says Engstrom. Of course, for bartenders, packaging is crucial but so too is the spirit itself. “Bartenders love our products for the versatility, mixability, and especially the ease of use. Most of our products are made to be served straight,” Engstrom adds. “The beauty of our products is that they taste so great on their own and are even easier to use in cocktails. So, you aren’t trying to mask the flavor. You are just coming up with ways to show it off.” Indeed, there are plenty of ways to use Ole Smoky in cocktails. Bartenders “should know there are a ton of options with mixology and Ole Smoky products,” remarks Engstrom. “We have many programs with very simple cocktails such as Blackberry & Lemonade, Apple Pie & Ginger Ale, Lightnin’ Lemonades, Hunch Punch & Lemon Lime soda, etc. Mixologists also love the products because of the complexity of cocktails you can create with things like Hunch Punch or Dill Pickle Moonshine.” And as a base spirit in the classics, Ole Smoky brings a kick. “I love creating twists on classic drinks with our products for fun and unique drinks,” says Engstrom. “White Lightnin’ can be used to create Moonshine Margaritas, Moonshine Bloody Marys, Moonshine Cosmos, and similar drinks. And our flavored products are perfect for things like spicy Margaritas or flavored Mules.”

Hunch Punch Cooler INGREDIENTS

1 1/2 oz. Ole Smoky Hunch Punch Lightnin' 3 oz. lemonade 1/4 oz. lemon-lime soda 1/4 oz. cranberry juice PREPARATION

Mix well in a glass over ice. Garnish with fresh lime wedge. Shine Responsibly®

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Smooth Operator EXPERIENCE GREY GOOSE VODKA’S DELICATE MOUTHFEEL By Joseph Luparello The word smooth is used often in the spirits world. On the surface, it represents a way to measure quality and taste. However, imbibers who want the most ideal sipping experience, should seek out distillers whose definition of “smooth” goes beyond these boundaries. Makers of Grey Goose Vodka rightfully earned their position as pioneers of the super-premium vodka segment through an

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extended understanding what it means to be a smooth spirit. “The word ‘smooth’ is frequently misunderstood in the world of spirits,” says Aleco Azqueta, vice president of marketing. “Smooth typically describes a mouthfeel or taste, which signals the overall quality of the liquid. It describes a silky, almost velvety textured spirit, which sips easy but is distinctly delicious. Grey Goose is characterized as smooth due to its intrinsic quality.”

“But beyond the literal, to us, ‘smooth’ signifies the overall drinking experience,” explains Azqueta. “It’s crisp, clean, premium sipping. It’s enjoying a Martini shaken or stirred, or however you like it. It’s the feeling you get holding a cocktail made with the best spirit on the back bar.” Smoothness is key because it can be a deciding factor for consumers when choosing a vodka. According to Azqueta, consumers want a vodka that goes beyond just a pleasant palate. And for many, it’s that smooth, delicate mouthfeel that sets a vodka apart. “It shouldn’t just be effortless to sip, it should be enjoyable,” he says. Two premium ingredients working together lend Grey Goose its ultra-premium smoothness to the palate. One of which is the softest single origin wheat from Picardie, the breadbasket of France. The Picardie Winter Wheat is legally certified at the highest level and is the only varietal of wheat utilized by the most honorable patisseries. The famed region of GensacLa-Pallue is home to crucial ingredient number two, water from the company’s own natural well. The mastermind behind the ingredients that make up Grey Goose Vodka’s recipe was François Thibault, a cellar master from the Cognac region. His devotion

to finding the absolute best ingredients backs Grey Goose Vodka’s success-filled history. But his design for Grey Goose goes well beyond the ingredients. “The magic comes in the process,” says Azqueta. Each bottle of Grey Goose has gone through an exclusive process also designed by Thibault himself. The highest quality ingredients are used from the start, so only one round of distillation is necessary. The single distillation process ensures that the vodka has a smooth mouthfeel and yields a rich and round body, with notes of freshly baked bread, almond on the palate, and a wonderful aromatic nose of citrus with a touch of anise. A recipe that has not changed since the brand’s birth all comes together, with every aspect of the ingredients shining through. “When you start with the best ingredients, you end with the smoothest drink,” remarks Azqueta. “Grey Goose remains dominant against competitors because it also provides a smooth canvas for any cocktail or occasion.” For him, craft cocktails use the very best ingredients and creating ‘craft’ cocktails involves thinking through every aspect of a recipe from base to garnish to glassware. “It’s all about putting care and attention into a cocktail, for the sake of craftsmanship itself.”

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SIPPING ON SUNSHINE By Mathew Powers

Biting into a delicious slice of watermelon on a hot summer day is one of life’s simple pleasures. It’s right up there with warm, gentle ocean breezes and taking a break in the shade. The taste of watermelon is the epitome of refreshing. Absolut Vodka captures the essence of watermelon inside a bottle with Absolut Watermelon. The flavored vodka contains zero artificial flavors and no added sugar. “Featuring distinctive notes of watermelon and a hint of underlying spiciness, Absolut Watermelon delivers a balanced, refreshing taste at 91 calories per serving,” says Regan Clarke, VP Absolut at Pernod Ricard USA. The combination of lazy summer days and a general fondness for watermelon led to Absolut’s latest creation. “Absolut Watermelon is the brand’s twist on the watermelon trend, which is growing nearly 40% across mainstream audiences,” explains Clarke. “Young adults, in particular, are craving watermelonflavored cocktails, with 80% saying they prefer mixing watermelon-inspired cocktails.” Absolut Watermelon serves as an excellent base for summer cocktails. “It’s pleasant, rich, and smooth

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taste has underlying complexities with hints of spiciness that end in a creamy mouthfeel and a touch of tartness,” remarks Clarke. “Absolut Watermelon pairs perfectly with citrus flavors, especially lime and orange.” Bartenders can visit absolutdrinks.com for ideas and inspiration. For example, the ultra-refreshing and easy-to-make Absolut Watermelon Vodka Soda garnished with watermelon and lime wedges. Or, for something with a bit of panache, try the Absolut Watermelon Vodkarita made with Absolut Watermelon, fresh watermelon or puree, lime juice, simple syrup, and orange liqueur garnished with a slice of watermelon and lime wedge. “Absolut Watermelon delivers a balanced, fresh taste that’s easy to pair with your favorite summer bites from tapas to charcuterie,” says Clarke. “Fill a board or plate with meats like ham and prosciutto, add some mozzarella, basil, olive oil, olives, tapenade, and spicy pickled peppers for an extra kick.” Grab a bottle of Absolut Watermelon and “enjoy making those everyday moments special with friends and family this summer,” reminds Clarke.

For something with a bit of panache, try the Absolut Watermelon Vodkarita made with Absolut Watermelon, fresh watermelon or puree, lime juice, simple syrup, and orange liqueur. REGAN CLARKE, VP ABSOLUT AT PERNOD RICARD USA

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Spirited Summer

IT’S GONNA BE A

By Michael Tulipan

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JOHN BARRETT, CCO PERNOD RICARD PREDICTS WHAT’S NEXT FOR ON-PREMISE EXPERIENCES The hospitality industry is preparing for a big summer fueled by pent-up demand for travel and dining out. Optimism is suddenly everywhere. Thanks to various government programs, it turns out fewer bars and restaurants closed than had originally been predicted. Municipalities and states also worked with the industry to create innovative programs to keep businesses alive over a long winter.

“We anticipate more knowledgeable bar-goers, with high expectations about quality, value, and convenience,” he says. However, consumers will increasingly weigh these factors when determining whether they are willing to pay for what they can make at home. “They will be looking for their overall bar or club experience to offer a new level of value to justify paying higher, premium-level prices,” he says.

The result is an industry open for business and welcoming customers back on-premise. “Human beings crave connection, so we believe consumers will be eager to return to bars and clubs as it becomes increasingly safer to do so,” says John Barrett, Chief Commercial Officer at Pernod Ricard. “We saw this throughout the past year, as consumers took advantage of outdoor dining options, even if it meant eating outside in the winter under a heated lamp.”

Barrett does not see the home cocktail trend going away. His team has found that consumers enjoyed learning and experimenting with ingredients at home. Zoom happy hours will also likely continue as a higher percentage of the workforce will still work remotely even postpandemic. “There’s an opportunity for consumers to enjoy spirits in a variety of settings,” he says. “Consumers will find balance between at-home and on-premise experiences with friends and family, which will depend on the occasion.”

As reopening picks up speed, Barrett believes safety is still going to be of paramount importance. Staff and even vaccinated guests may be skittish about returning to packed bars and restaurants for some time. In the meantime, consumer preferences have changed because of the pandemic, influencing the hospitality industry. Under quarantine, making cocktails at home became a trend, and virtual happy hours took off. Barrett expects bar consumers to be more sophisticated as a result of these at-home cocktail adventures.

What’s in store for summer on-premise? Be ready for crowds, especially in destination markets and resorts, thanks to high demand for vacations. Staycations be damned! For drinks, according to Barrett, highballs, frozen slushy drinks and low ABV cocktails are all expected to be popular. RTD cocktails will continue to gain market share, and more states have permanently legalized to-go cocktails, keeping an important revenue source for the still-recovering industry. After such a long road, it’s going to be a welldeserved, busy summer.

Human beings crave connection, so we believe consumers will be eager to return to bars and clubs as it becomes increasingly safer to do so. — JOHN BARRETT, CHIEF COMMERCIAL OFFICER AT PERNOD RICARD

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RECIPES JOSHUA DUNCAN, GENERAL MANAGER AT ADRIFT TIKI BAR IN DENVER, HAS SPENT OVER A DECADE CRAFTING COCKTAILS BEHIND THE BAR. JOSHUA’S PASSION LIES IN PUSHING THE BOUNDARIES AND TESTING THE LIMITS OF WHAT A COCKTAIL CAN BE INSTEAD OF WHAT IT SHOULD BE. RIFFING ON CLASSIC TIKI COCKTAILS, HE ALWAYS POSES THE QUESTION, “HOW CAN WE MAKE IT BETTER?” By Harrison Warters Photography

CASSINI DIVISION INGREDIENTS 1 1⁄2 oz. London Dry Gin 1 ⁄4 oz. Luxardo Bianco 1 ⁄4 oz. fresh lemon juice 1 ⁄4 oz. fresh lime juice 1 ⁄2 oz. Adrift house passionfruit syrup 1 ⁄2 oz. Adrift house orgeat PREPARATION Our twist on a Saturn. Add ingredients below to shaker. Shake. Double strain into coupe glass. Garnish with orchid and edible glitter. Out of this world!

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VOODOO WITCH DR. FUNK (Serves two)

INGREDIENTS 2 oz. Centenario 7-year rum 2 oz. Appleton Signature Rum 3 oz. fresh pineapple juice 1 1⁄2 oz. pomegranate grenadine 1 1⁄2 oz. lime juice 6 oz. champagne 1 ⁄4 oz. absinthe PREPARATION Shake and pour all ingredients except champagne with ice into punch bowl, add more ice if necessary. Add champagne float. Garnish with mint, fresh fruit, and edible flowers.

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MACADAMIA NUT CHI-CHI INGREDIENTS 1 oz. vodka 1 oz. Trader Vic’s Macadamia Nut Liqueur 1 ⁄4 oz. Luxardo Maraschino Liqueur 1 1⁄2 oz. coconut cream 1 1⁄2 oz. fresh pineapple juice PREPARATION Add ingredients to a blender. Blend on high until smooth consistency. Pour into footed pilsner glass and garnish with sliced pineapple, orchid, and pineapple frond.

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ADRIFT SCORPION BOWL (Serves four)

INGREDIENTS 6 oz. Hamilton Jamaican Black Rum 4 1⁄2 oz. London Dry Gin 4 1⁄2 oz. Cognac 6 oz. fresh orange juice 4 1⁄2 oz. fresh lime 3 oz. orgeat 3 oz. passion fruit syrup PREPARATION Shake and pour all ingredients with ice into punch bowl, add ice if necessary. Garnish with mint, fresh fruit, and edible flowers. Sprinkle cinnamon and torch.

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HOTSPOT

SPOTLIGHT

HARLEM HOPS REMEMBERING & RECLAIMING AFRICAN BREWING HISTORY

By Bryen Dunn Photos by Sabrina Thompson

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From the moment you walk into Harlem Hops, you’re greeted with a warm welcome from one of the beertenders or managers. Originally opened in the summer of 2018 by the Historically Black Colleges and Universities (HBCU) graduates Kevin Bradford, Kim Harris, and Stacey Lee, the space has become a place of education on the history of black brewing. “I came up with the name after deciding I wanted to do a beer bar in Harlem, with hops being a core ingredient in most beers. Everything we offer has a story attached to it. That’s why we focus on small brands. When you leave Harlem Hops, your takeaway should always be that you learned something new or experienced something different or unique. Most newcomers learn the true origins of beer as it pertains to the areas of Africa it originated, and how Black Americans were instrumental in the creation of the modern-day American Lager,” explains Harris.

The team has a great working relationship with many local craft brewers in the area, along with a fine collection of spirits, wine, and cider. There’s a tap line solely dedicated to black-owned breweries with the latest collaboration a new limited-release La Renaissance Du Monde, Harlem-style Tripel, brewed in collaboration with two local black-owned breweries: Orange, New Jersey's Four City Brewing, and fellow Harlemite, Harlem Blue Beer. The concept began with a song when their musician friend and bar regular Saint Cassius (Bruno Mars, Lupe Fiasco) created a tune called “Harlem Hops” for his Harlem-based indie label Vinyl Crown. This collaboration merges beer, beats, and art through the mastery of top black artisans, including label design by visual artist Roosevelt “BlackRose” Taylor. The result is a delicious, definitive Tripel that’s golden amber with a fluffy, frothy head and classic Belgian yeast aromas followed by notes of spicy banana and clove.

When you leave Harlem Hops, your takeaway should always be that you learned something new or experienced something different or unique. Four City Brewing’s Roger Apollon, Jr. reveals the thought behind the beer’s name. “La Renaissance Du Monde flips the name of one of my favorite beers, a Belgian Tripel whose name means ‘the end of the world.’ Our thought is that it was time for a rebirth, with a Harlem-Style Tripel. A new Harlem Renaissance.” As Cassius says in his song’s intro: “It feels like this could be the start of something!” You can even download the tune from the QR code on the beer label. According to Bradford, “Current beer trends are fruited sour ales, and imperial pastry stouts,” and adds, “Our top-selling style of beer would be the hazy New England style IPA.” There are also other alcoholic options beyond beer. Harris adds, “Currently, one of our most popular wines is La Fête Rosé, a premium wine produced in France. The company is black-owned by a fellow HBCU grad who attended Clark

Atlanta University. We offer HH Bespoke Spirits, which is a Harlembased spirit brand, and we have a host of spirits from black-owned brands like Uncle Nearest, Harlem Haberdashery, and Shinju Whiskey, along with Hard Cider from Orchard Hill Cider Mill.” The ownership team has established a non-profit organization called Harlem Hopes (www.harlemhopes. org). Their mandate is to donate 100% of fundraising proceeds to provide scholarships for Harlem graduating seniors to attend HBCU. “We truly believe service is the rent we pay to live on this earth, and we love serving our Harlem Community,” explains Lee. 2268 Adam Clayton Powell Jr Blvd. Harlem, NY. www.harlemhops.com

LAST CALL

CHILLIN’ WITH

ALEX MENESES STARRING IN THE CW’S WALKER, ACTRESS, MODEL, PHILANTHROPIST, AND CHICAGO NATIVE ALEX MENESES WAS NOMINATED FOR BOTH AN ALMA AWARD AND COMEDY AWARD FOR HER ROLE AS THE LUSCIOUS ITALIAN GIRLFRIEND OF BRAD GARRETT ON THE HIT CBS SITCOM, EVERYBODY LOVES RAYMOND. Photo by Vince Trupsin

HOME BAR

I am always fully stocked with absolutely everything. I don’t drink hard liquor, but I love to be prepared for friends when they come over.

BARTENDER SKILLS

I make a great Gin & Tonic. I grow lemon and lime trees in my yard. It’s all about the freshest lime. Of course, a great gin helps.

DINING OUT

Back in the day, I was quite the foodie. I traveled a lot, so I would try the best restaurant in any town I was visiting. Now, I totally eat locally. It is important to order from the neighborhood.

Downtime

I’m really into baking. My 9-yearold daughter loves baking, so it’s something we can do together. I also hike, go on family dog walks, and meditate.

DRINK

I love a really good red Bordeaux.

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Chilled Magazine - Volume 14 Issue 3

Articles inside

Brand Spotlight - Dewar’s Japanese Smooth

Spotlight Launch - Revel Spirits Debuts El Popo

That’s the Spirit - El Luchador RTDs

Celebrity Sips - Real Housewives

Drink In History - The Cape Codder

Food Know How - Pineapple Weed

Tricks of the Trade - #Bartenders

On Tap - Crafting the Perfect Pour

Drink Better - The Wheyward Way

Bartender Life - Get a Sip of the Rye with Sagamore Spirit

Ask A Bartender - Wellness Behind the Bar with Angela Dugan

Tricks of the Trade - Lemon Essence with Pascal Pinault

Chilled 100 Bartenders - NEFT Vodka Cocktails

Chilled 100 Bartenders - Lobos 1707 Joven Cocktails

Brand Profile - Weed Cellars

Industry Event - Bar Convent Brooklyn, 2021

Company Profile - Disaronno International

Bartender Culture - Shōshin Art Club

Bartender-Know-How - Barrel-Aged Tequila with Mike Mignella

Bartender Riff on a Classic - The Aussie Ball, Takuma Watanabe

5 Things with Bar Manager, Ashley McMichael

Brand Ambassador - Benny Hurwitz, Wild Turkey

Behind the Craft Spirit Bar

How to Build a Seasonal Cocktail Menu

Bartender Submission - Nadine Medina, CraftLV

Bartender Submission - J.A. Harrison, Le Loup

Cool Bottles - The Glass of Fashion

A Message from Scott Wenger

Cool Cans - CAN You Dig It?

Wine Labels - From Grape to Glass