Chilled Magazine - Volume 14 Issue 4

CHILLED RAISE YOUR SPIRITS

*

EXPERIENCE WINE with

STING & TRUDIE BARTENDER'S

GUIDE to WINE Everything you need to know about suggesting, selling, and serving wine

CHILLEDMAGAZINE.COM

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AUTÉNTICO. 100%

P DE URO

AGAVE.

Learn more at espanita-tequila.com

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

Born at the high elevations of Jalisco’s Highlands,

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

Espanita® represents one of the finest examples of

their flavors with a bountiful array of delectable notes of

handcrafted tequila available on the market today. Driven

butterscotch, vanilla, toasted oak and nuts. The respect

by the passion for Blue Agave spirit, each step of

for traditions of tequila-making in Mexico is carried out

Espanita’s artisanal production process is steeped in

throughout the whole presentation of Espanita Tequila.

traditions and ancestry. This unhurried, labor-intensive

Its storytelling labeling highlights transparency of

process has been perfected by generations of “tequilero”

Espanita’s artisanal production techniques and brand’s

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

origins, communicates authenticity, craftsmanship and

wafting bouquet of aromas, showcasing Highlands’s

reflects the quality of the spirit inside the bottle. This

terroir in each and every drop, with its characteristic

magical synergy between the flavorful liquid and award

sweetness and citrusy accents on a nose. Bottled fresh

winning creative design, rooted in heritage, results in

from the still, Espanita Blanco represents pure expression

unforgettable drinking experience that will please both

of Blue Agave spirit, brimming with zesty herbal flavors,

experienced tequila aficionados and new imbibers just

while Reposado and Añejo undergo extended maturation

discovering the joy of 100% Agave craft tequilas.

THE VODKA OF TOMORROW

BROKEN SHED VODKA IS AHEAD OF YOUR TIME. Because it’s made in New Zealand where it’s already tomorrow.

Pretty neat huh? Just like a crisp, clean glass of our vodka distilled with the purest New Zealand mountain mineral water, spring water, highest quality sustainable whey, and nothing else. Because when you’re crafting The Vodka of Tomorrow, you make sure it tastes ahead of its own time, too.

Cheers to Broken Shed New Zealand Vodka.

Cheers to tomorrow.

DISCOVER WHAT VODKA CAN BE AT BROKENSHED.COM

NO ADDITIVES, SWEETENERS OR GMO’S, GLUTEN-FREE FROM START TO FINISH

Broken Shed Vodka, 40% ABV, Distilled from Whey. Imported to the USA by Broken Shed Imports, Manhasset, NY. Broken Shed Vodka is produced by Broken Shed Limited, Wanaka, New Zealand.

Drink Responsibly. © 2021 Broken Shed Limited.

CONTENTS

VOLUME 14 - ISSUE 4

features 124

Experience Wine

with Sting and Trudie

128

Marketing to Millennials

with Monkey in Paradise Vodka

130

Vodka of Tomorrow with Broken Shed

132

Crafting Gin for a New Generation with the Nolet Family

134

The Year of Innovation

Bacardi Launches New Products Across Categories

136

A Legacy of Innovation

Corralejo Celebrates 25 Years of Tequila Making

138

It Runs in the Family

Making El Mayor Tequila

140

From Field to Bottle

Zignum Distillers Get to the Heart of Making Mezcal

142

The Cuernavaca

Avila’s New Signature Cocktail

144 Recipes

The Cool-Again Cosmo

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CHILLED MAGAZINE

With great cocktails

comes great

conversation.

The Pink Moon Sour Next time you get a “surprise me”, do just that with a Pink Moon Sour from Natalie Jacob, author of Mod Cocktails.

Combine 2 oz. rum, .75 oz. cherry juice, a splash of fresh squeezed lemon juice, and .75 oz. of honey syrup in a shaker. Add four dashes of ANGOSTURA® Cocoa Bitters and an egg white, and shake until the egg white is frothy.

Strain into a coupe glass and wait for the reaction.

a every

in

CONTENTS

VOLUME 14 - ISSUE 4

departments Editor’s Note

10 A Message from Jesse Cyr

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Bottoms Up!

12 Cool Bottles - Your Best Shot 14 How to Make Zero Waste Cocktail Syrups 16 Cool Cans - CAN You Dig It? 18 Anatomy of the Bottle - Gracias a Dios 20 Wine Labels - From Grape to Glass

The Locals

26 Bartender Submission - Julia Melucci, Sea-Guini, Florida 28 Bartender Submission - Ohio Crawford, Backyard on Broadway, Texas 30 Brand Ambassador - Gabriel Cardarella, Dewar’s 32 Brand Profile - Supporting the Industry, Constellation Brands 34 Portfolio Profile - Maraska 36 Brand Profile - Frankly Organic Vodka 38 Ask a Bartender - How to Open Your Dream Bar 42 5 Things with Bar Manager Ariana Vitale 44 Competition - Sagamore Spirit Cocktail Showdown

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Special Section - The Bartender’s Guide to Wine 52 Suggesting, Selling, and Serving 54 What a Wine and Spirits Distributor Can Do for Bartenders 56 How to Suggest Wine Like A Boss 58 Wine Questions Every Bartender Should Be Able To Answer 60 Wine Cheat Sheet For Bartenders 62 Tips for Suggesting Wine 64 A True Expression of Riojo with Campo Viejo 68 Completely Coastal with Meiomi Wines 70 Create A Wine List in 6 Easy Steps 72 Creating Experiences with J. Lohr Vineyards & Wines 74 Tips for Selling Wine Like an Expert 76 Selling Spanish Wine Confidently with Ramón Bilbao 78 There’s Only One Right Way to Serve Wine 80 Serving Sake With Gekkeian 82 Secrets to Properly Serving Wine

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Advanced Mixology

86 Drink In History - The Martini 88 Food Know How - Shishito Pepper 90 Tricks of the Trade - with Mariena Mercer Boarini 92 Wine Know How - Bartender’s Guide to Prosecco Rosé DOC 96 Theater of Wine - Augmented Reality Winery Experience

Drink Well - Get To Know Amaro 100 That’s the Spirit - Get To Know Blanche Armagnac 104 Riff on a Classic - The Cosmopolitan 108 Buzz Worthy - Bombay Bramble 114 Brand Spotlight - J.F. Haden’s Citrus Liqueur 116 Spotlight Launch - Bacardi Spiced Rum 118

Mix It Up

114

22 Behind the Yuzu Bar 24 In The Know - Chilled 100 Spirits Awards 48 Celebrity Sips - Pop Stars 85 Cool Products - Wine Tools for Bartenders

Shaking & Stirring - Launches 120

Last Call - Chillin’ with Andrew Rannells 148

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

CHILLED VOLUME 14 ISSUE 4 AUG/SEPT 2021 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

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CHILLED MAGAZINE

VOLUME 14 - ISSUE 4 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, Heather Dolen, 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, Jill Dutton, Terri Marshall CONTRIBUTORS Jesse Cyr, David Mor, Richard Fri Special thanks to the team at Southern Glazer’s Wine & Spirits: Carla Rivera, Eric Hemer, Laura DePasquale, Justin Elliott, Cynthia Haas, Jennifer Hanlon, Sofia Estevez, and Lee Schrager.

ART DEPARTMENT Brittany Trayah, Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY Sting and Trudie Cover Photos by Jaime Travezan 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 4 ©2021 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved.

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

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

For more information, visit printreleaf.com.

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CHILLED MAGAZINE

1½ oz Tito’s Handmade Vodka ½ oz orange liqueur 2 oz lime juice ¼ oz agave

Add all ingredients to a shaker with ice.

Shake and strain into a glass with or without fresh ice.

Garnish with a lime slice.

Pro-Tip: If you like it salty, use a glass with a salt rim.

For more cool cocktails, visit titosvodka.com

EDITOR’S LETTER

VOLUME 14 - ISSUE 4

GUEST EDITOR JESSE CYR

Photo by Emily Thomas

Serving wine can be intimidating. Whether you work at a wine bar, a fine dining establishment, or a neighborhood cocktail lounge, the methods can vary greatly.

How do I hold the bottle? Who tastes it first? Will I be judged for opening the bottle with a corkscrew instead of a twoprong opener? Those were some of the questions on my mind every time I approached a table. It would stress me out that I’d say or do something wrong. That’s because I never got the proper training early on. Wine service, at least for me, was like being thrown to the wolves and hoping you could figure it out.

I remember once I was serving a table that had brought their own wine, and the host asked me to open it but to be careful as it was an older vintage, and the cork could break. That put me on edge. I fumbled for my wine key, trying not to mess up.

I screwed it in, pulled, and snap! It broke. And to make things worse, the other half of the cork fell into the bottle. Luckily, the guests weren’t paying attention, so I announced I would decant it. That sounded like a pro move to me at that moment.

Hiding in the server station, I quickly dumped the wine into a decanter. After about five minutes of panic and trying to get the cork out, it finally emerged. I returned to the table triumphant and poured a taste. The host looked in the glass, then at me, and kindly let me know there were some cork fragments in it. I had forgotten to strain it before decanting.

Certainly not my finest hour.

It wasn’t until I began working at L’Oursin, a French restaurant and natural wine bar in Seattle that I finally relaxed about wine service. Their approach was to offer unique natural wines in a non-pretentious and relaxed atmosphere. Much like the classic French cafés that dot the boulevards of Paris, we had just one glass size. Everything from big, bold reds to sparkling wine was poured into it. The owners and the wine director were proactive about educating the staff about what we were serving. Whether it was a glass or a bottle, we were opening wine frequently, tasting together, and talking about it. There’s no better way to speak to a guest about wine being offered than by tasting it. That was the first time I received any training about wine in my career, and I had already been working in the industry for eight years! It sure was way overdue, and well, as we all know by now, practice makes perfect.

Jesse Cyr

Jesse started working in hospitality after he left his acting career in Los Angeles and moved to Seattle. Over his ten years in the industry, he has worked at everything from mom & pop bars to corporate hotels and even created cocktails for some of the top spirits brands around the world today. Currently, Jesse is the Beverage Manager at the Fairmont Olympic Hotel in Seattle and finds no better pleasure than making guests drinks and seeing them have a great time.

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MEX I CO AU T É N T I CO

ENJOY RESPONSIBLY. ©2021 Palm Bay International, Boca Raton, FL

THE BRIBÓN

2 Parts Bribón 1 Part Dedication To Craft 1 Dash Of Bad Ass

From the orendain family, distilling blue agave tequila since 1840, comes the most enticing tequila you’ve ever known.

PalmBay.com

BOTTOMS UP!

COOL BOTTLES

YOUR BEST SHOT

REYKA

Reyka Vodka introduces The Reyka Ice Shot Maker. The new accessory allows you to make ice shot glasses by freezing water into the limited-edition mold, placing it in the freezer, and then bottoms up—Icelandic style!

BISTRO VODKA

Bistro Vodka evokes the authenticity and simplicity of a Parisian bistro. The word “bistro” originates from the Russian word “quick snack or drink.” As the story goes, ordering a quick drink (quick in Russian sounding something like “bistro”) led to the Parisian bistro serving quick shots of vodka. Respecting tradition while embracing innovation, Bistro Vodka is carefully crafted in France by Spiritique using top-quality French wheat distilled five times to create a perfectly balanced, clean, and light vodka.

DIXIE VODKA

Partnering with local farmers across the South, Dixie Vodka infuses regionally cherished ingredients like black pepper, citrus, mint, peach, and wildflower honey into its products.

The brand is also expanding efforts to give back through its 1% for the Planet Program, which commits at least 1% of profits to support local organizations across the country working together to protect the future of our planet.

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CHILLED MAGAZINE

A VISIONARY BLEND OF FINE COGNAC AND BITTER ORANGE LIQUEUR.

DRINK WITH STYLE. DRINK RESPONSIBLY. GRANDMARNIER.COM

LIVE GRAND GRAND MARNIER® LIQUEUR. 40% ALC./VOL. (80 PROOF). ©2021 CAMPARI AMERICA, NEW YORK, NY.

BOTTOMS UP!

HOW TO

HOW TO MAKE ZERO WASTE COCKTAIL SYRUPS Chicago-based beverage director David Mor has been whipping up a range of low and zero-waste cocktails for the menu at Robert Et Fils. Mor works with all types of leftover ingredients to reduce waste and craft delicious cocktails. He uses syrups in his cocktails to reduce cost and create unique flavor combinations.

Along with his signature gem lettuce syrup, Mor uses many other syrups and cordials. “We have a strawberrytop cordial, made with the cut-off tops of strawberries from one of Chef Cati’s gorgeous pastry desserts,” notes Mor.

F

or Mor, the zero-waste cocktail trend is worth continuing. “It showcases an awareness and cognizance on relying on what’s around you, and encourages creativity with scraps,” Mor explains. “It makes for a more cost-friendly cocktail menu, which is great for the guest. It also makes for a creative prep schedule and thoughtful spending habits, which is great for the bar or restaurant.” Check out some of Mor’s tips for creating syrups using scraps from the kitchen.

STEP 1

CHOOSE YOUR INGREDIENTS Mor creates zero-waste cocktail syrups using everything from lettuce to coffee. “We have a cordial made with lemon peels, strawberry tops, cane sugar, and water. I also love a good coffee syrup made with used coffee grinds. We have a fennel syrup made with fronds cut off from the bulbs from our Mussels Mariniére entrée.”

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STEP 2

WORK WITH YOUR KITCHEN Be sure to plan each ingredient with the kitchen team to ensure full use. “The scraps from gem lettuce heads are saved from the kitchen, which are typically used in our Salade Verte (delish, by the way). These pieces of lettuce are shocked in an ice water bath to maintain optimal freshness and crispness.”

STEP 3

MAKE YOUR SYRUP “My tips and tricks for creating cocktail syrups are simple: measure everything by weight, label everything, use a Cryovac when available and have fun. For instance, we use a designated weight of lettuce blended in a Vitamix with simple syrup to create a vibrant, refreshing, and boldly green syrup. The syrup is touched with a whisper of malic acid to maintain color, shelf stability, and to keep things bright.”

DAVID MOR David Mor is an actor-turned-bartender based in Chicago; yes, he knows it’s a cliché. David began his hospitality career slinging drinks in Champaign, IL. He curated the beverage program for Cindy’s in Chicago, launching its guest bartender series and rotating seasonally inspired cocktail menus. Over the past year, David has launched SPILL alongside Kisira Hill, which acts as a multimedia host for hospitalityoriented discussions. Featuring essays, articles, content, recipes, videos, and the like by professionals throughout the industry, David’s mission is to continue to amplify the voices and platforms of all the rad folks that work throughout the industry.

ENVY TRIP INGREDIENTS

/4 oz. Lillet Blanc /4 oz. Suze 1 /2 oz. Orleans Borbon Manzanilla Sherry 1 /4 oz. Pernod 3 /4 oz. gem lettuce syrup* 3 1/2 oz. Topo Chico 3 1

PREPARATION

Build cocktail in Collins glass. Fill glass with cubed ice and integrate gently with bar spoon. Garnish with expressed lemon oils and a manicured peel. *Gem lettuce syrup: In a Vitamix, blend 150g gem lettuce scraps (shocked in ice bath) and 750g simple syrup for a minute on high speed, fine-strain and add 2% malic acid by weight.

TIPS Pair zero-waste syrups with unique spirit combinations for interesting flavor profiles.

“Our Envy Trip drink is emboldened with acidulated absinthe and suze, making for a more unique and curious sipper.”

PRO TIP “Try things and be okay with them not tasting good. I have made plenty-a-syrup that either taste like nothing or like too much. Write everything down and be specific with your weighted measurements so you can remain consistent from batch to batch.”

CHILLEDMAGAZINE.COM

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BOTTOMS UP!

COOL CANS

CAN YOU DIG IT? SUPERBIRD

Superbird created a tequila-based canned cocktail that uses 100% blue agave tequila and no artificial ingredients.

The refreshing Paloma has a 5.9% ABV and is crafted with only four ingredients: Tequila, locally sourced from Tequila, Mexico, natural grapefruit juice, agave nectar, and sparkling water. It’s all wrapped up and packaged in an eye-catching, bright-colored can, with a skull and eagle.

sipMARGS

sipMARGS created a tequila RTD so you can drink your favorite cocktail anytime and anywhere. The tequila-lovers dream comes in four flavors: Classic, Mezcal, Coconut, and Mango and is designed with a bold color ombre effect down the can. The low sugar, low carb, but high-quality cocktail has a 5% ABV with a great tasting flavor.

TEQUILA CAZADORES

Created in Los Altos De Jalisco, Tequila Cazadores offers a lineup of premium tequila canned cocktails.

Its origins date to Mexico 1922, when Don Jose Maria Bañuelos saw a deer outside his window. This sighting inspired the packaging of each of the three flavors: Margarita, Spicy Margarita, and Paloma.

ONDA

Co-founded by actress and model Shay Mitchell, Onda is a sparkling canned tequila with 5% ABV. With zero carbs and no sugar, the tequila cocktails were designed to be a better-for-you option. The bright orange cans come in Lime, Grapefruit, Watermelon, and Blood Orange and stand apart from other canned cocktails on the market.

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CHILLED MAGAZINE

THE DROUGHT IS OVER. VODKA FOR THE BOLD.

BOTTOMS UP!

ANATOMY OF THE BOTTLE

A bottle of

MEXICAN HERITAGE

Gracias a Dios is an ultra-premium quality mezcal made with a deep commitment to family values and respect for Mexican culture. Owners Pablo López, Enrique Jiménez, Xaime Niembro, and Oscar Hernandez (Maestro Mezcalero) underline their approach to producing handmade spirits by valuing the local people and the environment. They employ eco-friendly practices that include water conservation, solar energy, and recyclable materials, and proudly offer local employees fair wages.

Bottled and labeled by hand by Shiin Dobb, an allwomen co-op.

Gracias a Dios was founded with a dedication to produce the best quality mezcal, which respects tradition, the environment, and the people they work with.

60% of the water used in its process is collected rainwater— approximately 180,000 liters per year.

100% of the energy required in its Palenque comes from solar power.

Its Palenque is made entirely out of agave bricks, which have been crafted from solid waste leftover from the production process.

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Angel on the label represents who they are as Mexicans.

No matter what problem they face, the future makes them smile.

CHILLED MAGAZINE

Gracias a Dios translates to “Thank God,” a phrase that owners heard throughout their childhoods. It has a positive, non-religious meaning—it reminds them of family values.

Gracias a Dios Espadin Mezcal uses traditional production methods, is double distilled, and made with 8-year-old cultivated agave from Oaxaca’s Central Valleys.

La Pura Gozadera meaning always enjoy!

The blindfold pays homage to the lifestyle of wearing your heart on your sleeve, embraced

by Mexican culture. It is also reminiscent of being blindfolded while hitting a piñata.

Subtle notes of lemon tree leaves and peels dance with herbaceous flavors and minerality hints, rounded out by caramel and spices.

r o f t s u J t o N n s o ' i t m Ru mmer Vaca Su Florida crafted, Cuban inspired Rum All Year Round

Mix Big Five Cafecito Cuban Coffee flavored rum with bourbon and orange bitters or serve with creme de cacao and cream for a mocha inspired cocktail.

For more Big Five cocktail recipes you can serve all year round, visit

Big5Rum.com | @Big5Rum

Please enjoy our products responsibly. © 2021 Big Five Rum

BOTTOMS UP!

WINE LABELS

THE VINTNER’S JOURNEY FROM GRAPE TO GLASS

INTRINSIC SAUVIGNON BLANC

This new launch from INTRINSIC Wine Co. features a custom design from Denver-based street and graffiti artist Tuke. Pairing abstract design with the tasting notes, Tuke created a distinct art piece that captures the wine’s light, airy, and vibrant nature. Each color and design aspect was carefully chosen to represent the different aspects of winemaking style and the fresh, tropical notes. Tuke shared that the shades of green were particularly important, as they were meant to convey the grape’s vibrancy.

THE PALE ROSÉ

BY SACHA LICHINE

Created by award-winning winemaker Sacha Lichine, The Pale is an irreverent new rosé perfect for any occasion. Inspired by the oldfashioned idiom “Who’s for a glass of the Pale?” this bottling brings a dose of whimsy despite being a sophisticated and refined liquid. The stunning label features an illustration of a midtwenties soiree inspired by the style of early graphics from The New Yorker.

TWO HANDS WINES GNARLY DUDES SHIRAZ

The Picture Series by Two Hands winery is meant to be an introduction to the brand. Each of the bottles within the collection features photographs taken with a polaroid by photographer Don Brice. For Gnarly Dudes, the polaroid shows a properly gnarly tree paired with reference to The Big Lebowski. Despite the playful label, the wine inside is a classic Barossa Valley Shiraz made with the same level of care and quality as the brand’s higher-tier expressions.

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MIX IT UP

BEHIND THE BAR

BEHIND THE

Yuzu BAR YU GIN

This French newcomer to the gin category is inspired by Japanese tradition. Distilled with juniper berries, yuzu, Szechuan pepper, coriander, and licorice—the spirit offers a pronounced citrus nose and flavor. The stunning glass bottle is designed to be reminiscent of a raked-sand Japanese Zen Garden. Yu Gin is crafted by Spiritique, a French company with a passion for creating high-quality French spirits made with the best ingredients.

MARIE BRIZARD

Perfect for cocktail making, Marie Brizard’s Yuzu liqueur is clear and colorless with an innovative flavor. Bright, lightly floral, tart, and with a hint of bitterness, the subtle citrus fruit notes play well in a wide range of flavor combinations. The 20% ABV spirit is made using natural essential oils, no colorings, and no preservatives.

CHOYA YUZU

Refreshing yuzu is blended with the classic flavor of Umeshu in this unique liqueur. After initially opening in 1914 as a wine-grape growing company, Choya has been crafting Umeshu since 1959. The brand is the number one maker of Umeshu worldwide. The yuzu line blends the zesty citrus with sweet and tart ume for a truly unique spirit that can be enjoyed straight or mixed into cocktails, like a Margarita riff.

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CHILLED MAGAZINE

MIX IT UP THIS SUMMER Simple. Balanced. Refreshing

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

MIX IT UP

IN THE KNOW

The Chilled 100 Ambassador Program If you are a working bartender interested in becoming part of our Chilled 100 team, please visit chilled100.com for more information.

CHILLED MEDIA LAUNCHES

CHILLED 100 Spirits Awards and the Bartender Seal of Approval The

In response to the growing number of inquiries from spirits companies interested in a rating system comprised solely of working bartenders, Chilled Media announces our Chilled 100 Bartender Seal of Approval in conjunction with the launch of our first-annual spirits award event, The Chilled 100 Spirits Awards.

Our Chilled 100 is made up of expert bartenders working behind some of today’s hottest bars. From the frontlines, these bartenders influence which spirits are being poured. Our coveted Chilled 100 Bartender Seal of Approval takes the guesswork out of which spirits to stock behind bars and on shelves. The seal is an industry tool used by bartenders to communicate with each other—if it earns the Chilled 100 Seal of Approval, it is an absolute must-have behind the bar.

In addition to the Chilled 100 Bartender Seal of Approval, spirits brands and products are rated using our Chilled 100-Point system and can earn Industry Emblems. Each entry is judged, rated, and ranked by bartenders for bartenders. For more information or to enter your brand or product visit chilled100spiritsawards.com.

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

www.jfhadens.com

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Julia Melucci

Sea-Guini, Clearwater Beach Photos courtesy of Opal Sands Resort Julia Melucci tends bar at Sea-Guini in the Opal Sands Resort, Clearwater Beach, Florida. At first, working behind the stick allowed her to stay home during the day and raise her three children while her husband was at work. What began from a scheduling convenience for Julia became more of a creative outlet as her children grew older.

What makes Sea-Guini unique is that it’s one of the few places on the beach that offers craft cocktails. The bar’s vibe is contemporary and upscale. “I always tell people that I have the best job on the island. The setup has the guests facing me while I’m facing the Gulf of Mexico for the sunset every day, which is the same view as all of the tiki bars in town.” And what makes this place special to her is that it’s the exact location as the first bar she started behind—Adam’s Mark—over 25 years ago. Talk about full circle.

There are no shortcuts in Melucci’s book. When it comes to creating cocktails, she believes shortcuts will often get a drink sent back. And for making Mojitos, cutting corners like using lime cordial instead of fresh lime juice can be fatal for the drink.

“Don’t skimp the shake! If you make a Mojito and it’s completely clear when it hits the table, you did it wrong.”

While everyone is becoming a mixologist at home, Julia has some encouraging advice for novice bartenders. “Every drink does not need to taste like straight alcohol. Making cocktails is like baking or cooking. Flavors can be blended, and ingredients can be tweaked. Find something you like and get creative with it.” The opportunity to get creative and those beautiful sunsets keep Julia in the business of bartending.

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STRAWBERRY SHORTCAKE INGREDIENTS

2 ½ oz. vanilla vodka 1 oz. fresh lime juice 1 oz. simple syrup 2 strawberries PREPARATION

Rim glass with honey and Graham cracker crumbs.

Muddle 1 strawberry with simple and lime juice. Add vodka. Shake vigorously and strain into prepared Martini glass. Garnish with remaining berry.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Ohio Crawford

Backyard on Broadway, San Antonio Ohio Crawford’s start in the hospitality industry was interrupted when he decided to serve in the military. Later, he settled in San Antonio and began working for various premier businesses that helped him jumpstart his consulting firm focusing on restaurant and bar development. He specializes in creating and developing food and drink menus.

“Seeing a smile light up after making a drink special for someone is a joy that never gets old,” he says.

Currently at Backyard on Broadway in San Antonio, Crawford enjoys the cozy atmosphere the bar brings. He’s fond of exposing people to new and complex flavors, encouraging them to heighten their palate and knowledge. Cocktails for him are usually a spur-of-the-moment kind of thing. However, he will often find inspiration from older bottles on the bar. “Occasionally, I will have a product collecting dust on the shelf that inspires me to push the boundaries.”

THE HOMESTEAD

Bartending is all about trial and error and stepping outside the box. Crawford likes to create an Old Fashioned with Texas Bourbon, a brown sugar cube, and orange bitters. He knows creating a cocktail doesn’t always need to be by the book. For him, branching out to discover new techniques and flavors is exciting.

Combine ingredients in a tin with ice, shake, strain into a rocks glass with ice, and garnish with an edible flower.

“Don’t be afraid to mess up! Share your drinks with friends and get their feedback. What might taste crazy to you might be amazing to someone else.”

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INGREDIENTS

1 ½ oz. bourbon ¼ oz. pear liqueur 1 bar spoon maple syrup 1 bar spoon local honey 4 drops orange blossom water Squeeze fresh lemon Splash simple syrup PREPARATION

Bringing You the Best is What We Do

Selecting the Best is a Process

In August of 2020, I sat down with Pascal Fillioux, the patriarch of Cognac Jean Fillioux in his study, where he presented me with five samples of the finest single cask cognacs selected from his cellar.

Each cognac had been aged in oak barrels for between twenty and thirty years. Together, we tasted each of these wonderful spirits, noting all the unique qualities and components, until we finally agreed on which one should be selected above the rest. Cask No. 212 was the unanimous favorite. In June of 2021 we received news that the esteemed judging panel of the Ultimate Spirits Challenge supported our selection and awarded Cask No. 212 with 97 points and the 2021 Chairman’s Trophy, making it one of the top 100 spirits of 2021.

I love my job.

-- Christine Cooney

Imported by: HeavenlySpirits.com CHILLEDMAGAZINE.COM

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THE LOCALS

BRAND AMBASSADOR

A KNACK FOR STORYTELLING

with Gabriel Cardarella

By Joseph Luparello

“I’ve been lucky enough to call myself the North American Ambassador for Dewar’s for the past 11 years now,” says Gabriel Cardarella. “I think that makes me one of the most tenured ambassadors.”

He laughs, “I am positive that makes me feel old.”

When speaking about his path to what he considers the “best job ever,” Gabriel says, “The job ‘spirits ambassador’ didn’t exist in my realm at the start of my career, I’m sure I would’ve signed up. The only thing I was certain of then was that I did not want to have my life disrupted by routine. So that was the beginning of my journey; ready to go anywhere, and everywhere.”

This natural spontaneity opened doors, granting Gabriel his first big break as a tour manager for MTV’s Jackass. As he fulfilled his role, he developed a knack for representing clients at a level that exceeded their expectations. So, he continued to nurture the experiential side of branding and built tours for other brands like Smuckers, MTV, and Jack Daniels. Working for Jack Daniels sparked Gabriel’s interest in the spirits world.

Initially, Gabriel was no spirits aficionado.

But after discovering the beautiful stories behind most whisky brands, his interest rapidly increased. “Discovering whisk(e)y was much more than liquid in a bottle

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was important to my career,” he says.

“I remember thinking, ‘the people must know’ the real authenticity behind these brands, because to me that’s what made them immediately cooler, and better.”

He converted that ah-ha moment into a lifelong career when a Dewar’s recruiter called him and asked, “How’d you like to travel the world and talk about whisky for a living?” A few short weeks after, he was on his first trip to Scotland to learn about Scotch and Dewar’s. “I’m so lucky to be the raconteur for Dewar’s,” he remarks.

“My life isn’t disrupted by routine, and the whisky becomes better when you share it with the folks you love being with.”

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.

THE LOCALS

BRAND PROFILE

By Terri Marshall

As COVID spread across the world in early 2020, lockdowns dealt an unprecedented blow to the hospitality and restaurant industry. From business owners to chefs to bartenders, everyone felt the impact as restaurants closed for weeks, and millions of workers lost their jobs.

Creativity emerged over time, with eateries offering expanded outdoor seating and extended

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take-out menu options. Taking a cue from cities like New Orleans and Key West, to-go cocktails became a favorite happy hour substitute in urban areas of 39 states plus the District of Columbia.

Despite these efforts, restaurants still haven’t recovered. According to the National Restaurant Association, in the first 13 months of the pandemic, restaurant and foodservice sales were down $290 billion from pre-pandemic levels.

We believe the opportunity to rebuild starts with the people who serve as its backbone.

-AMY MARTIN

While restaurants will eventually recover, the study reported 90,000 restaurants as closed permanently or long-term. Surprisingly most of these businesses were wellestablished, having been in business an average of 16 years.

RECOVERY EFFORTS

A devastating blow of this magnitude requires extensive recovery efforts.

With the restaurant and spirits industry being mutually dependent, joining forces for a strong recovery makes perfect sense. To build back stronger, Constellation Brands, a leading beverage alcohol company—in partnership with several of its iconic beer, wine, and spirits brands—recently announced a collective commitment of $1.75 million to support the National Restaurant Association Educational Foundation (NRAEF) and the launch of its “Restaurants Advance” campaign. This multiyear commitment aims to rebuild the restaurant industry, creating opportunities for restaurant workers across the country.

“Local businesses and especially restaurants are cornerstones of our communities and play a vital role in connecting our consumers with the brands they love. The impact of COVID-19 on the restaurant industry will continue to unfold for years to come. Still, we believe the opportunity to rebuild starts with the people who serve as its backbone,” explains Amy Martin, Vice President, Corporate Reputation & Corporate Social Responsibility.

“Through our partnership with the NRAEF, our hope is to help infuse the industry with talented and diverse individuals to position it for future growth and to help bring financial security through these employment opportunities to the thousands who have been impacted financially by the pandemic. We are committed to

doing our part to support them and the industry over the long term.”

Founded in 1987, NRAEF—the non-profit arm of the National Restaurant Association—remains committed to providing people from all backgrounds the support they need to build pathways to meaningful jobs and careers in the restaurant and foodservice industry.

SVEDKA Vodka, and others, exhibit a track record of support for the industry. At the onset of the pandemic, Constellation Brands contributed $1.5 million to the NRAEF Employee Relief Fund.

Through this initiative, 43,000 restaurant workers were approved for $500 grants. In addition to the brand donations, the organization established the Constellation Brands COVID-19 Crisis Relief Fund. This matched contributions from employees 2:1 and provided additional contributions of more than $360,000 to non-profit organizations, further helping additional communities impacted by this crisis.

TODAY’S FOCUS

Constellation Brands donated $1.5 million, which enabled 43,000 restaurant workers to be approved for $500 grants.

“Constellation Brands stepped up at the onset of the pandemic and helped us provide much-needed assistance for restaurant workers through our Restaurant Employee Relief Fund, and we are thrilled to have their support once more,” says Rob Gifford, president of the NRAEF.

A RECORD OF SUPPORT Constellations Brands, including favorites like Corona, Modelo, Robert Mondavi, Kim Crawford,

The collaboration of Constellation Brands and NRAEF promises to deliver benefits for a community that embraces success. One hundred percent of every dollar donated to Restaurants Advance goes directly to support the mission of the NRAEF. Thus, the mission will be accomplished by enhancing the industry’s training, education, and career development resources, offering free training to restaurant operators and their employees, breaking down barriers to advancement for underrepresented minorities, and creating pathways to restaurant ownership.

“While the pandemic has caused historic pain for restaurants and restaurant workers, it has raised the public consciousness for just how important this industry is to the health and well-being of our society. What we do now will shape the industry’s future and the lives of millions of people for years to come.

We are grateful for the strong support of Constellation Brands as we lead this vital industry and its workforce into a new era of hope and opportunity,” says Gifford.

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THE LOCALS

PORTFOLIO PROFILE

A Cherry on Top THE MARASKA LINE PAYS

ATTENTION TO DETAIL

By Mary Patterson

WITH A HISTORY SPANNING FIVE CENTURIES, FEW MODERN SPIRITS PRODUCERS CAN CLAIM AS ILLUSTRIOUS A HISTORY AS MARASKA. BASED IN ZADAR, CROATIA, THE MARASKA BRAND IS BUILT ON A LOCAL HISTORY OF CHERRY PRODUCTION DATING BACK TO 1399.

Today, the Maraska brand is known worldwide for its high-quality range of spirits, including liqueurs, brandy, and premium cocktail cherries.

Throughout Eastern Europe, Maraska is a staple at celebrations, family gatherings and is a must for an after-dinner drink. “Many of Maraska’s products have become well-known among the mixology community for their versatility as modifiers in cocktails. This includes Maraschino Liqueur which is produced from Maraska’s Estategrown Marasca cherries, which come from the Adriatic Coast of Croatia,” shares Mark Tucker, Executive Vice President at Worldwide Libations.

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Initially, the collection of spirits that make up the Maraska line were all independent, but in the 1940s, a government-led consolidation of distilleries brought the formation of a singular brand. The centuriesold formulas and recipes are still closely guarded secrets made with uncompromising attention to detail and quality from the best fruit and ingredients available. The brand has its own cherry grove with over 100,000 cherry trees.

“Being in control of the production of their fruit gives them a tremendous advantage over many competitor brands who buy some or all of the Marasca cherries from third parties,” Tucker notes. Adding, “For one, they are in control of the agricultural part, ensuring the best cherries are harvested at the optimal time.”

Once harvested, the cherries are sorted with the best fruit used for Maraschino liqueur and the larger cherries used for Maraska’s cocktail cherries.

“Maraska’s Maraschino liqueur is less sweet than many competitors, giving bartenders that cherry flavor they are looking for but leaving them in control of the sweetness in their cocktails,” explains Tucker, adding that the brand’s cocktail cherries are larger than competitors, making them ideal for premium cocktails.

While most behind the stick are familiar with Maraschino liqueur, it has more uses than you might expect. “Maraschino Liqueur is often called a Bartender’s Secret weapon,” says Tucker. “Because a 1/4 to 1/2 oz. added to a wide variety of classic and original cocktails can put a unique and personal twist on drinks.”

The line’s other expressions are just as diverse— Pelinkovac, the herbal liqueur, makes for an excellent digestive and can be used as an exciting alternative to Amaro. Made from green, un-ripened walnuts, Tucker shares that the brand’s Orahovac has a bitter and herbal quality balanced by sweet, nutty flavors.

“It’s kind of Amaro meets Nocino. Its herbal quality can make it an interesting substitute for sweet vermouth in cocktails.”

Maraska’s line of premium and traditional spirits can be used alone as well as to modify cocktails, all while being very cost-effective. Tucker concludes, “As bars and restaurants emerge from a global pandemic, they will be very conscious of costs per ounce. Even the highest-level bars and restaurants will have to watch costs while not wanting to sacrifice on quality, and Maraska is a premium spirit brand that can help them with both.”

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THE LOCALS

BRAND PROFILE

Live Honestly WITH FRANKLY ORGANIC VODKA

By Jill Dutton

FRANKLY AIMS TO DELIVER A BETTER-FOR-YOU VODKA USING ORGANIC INGREDIENTS AND A TRANSPARENT NUTRITION LABEL.

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The company’s motto, “To live frankly is to live honestly,” originated from the company’s mission for crafting vodkas with USDA certified organic ingredients, coupled with packaging that displays an ingredient list and nutritional label for full transparency.

Kristen Risk, co-founder and SVP of marketing communications for Frankly says a wellness shot originally inspired the brand. “We wanted to craft a ‘better for you’ vodka that used functional ingredients like turmeric root, maca root, wild cherry bark, and ginger root to create deep flavored profiles, all while being mindful,” Risk says.

When researching the vodka category, Risk and her husband were running marathons and working out regularly, which always ended with a healthy and functional wellness shot. “We never gave much thought to what was in our weekend cocktails until we learned that there is rarely transparency in the industry. So, we set out to change that. The TTB does not mandate ingredient labeling, but we think consumers have the right to know what they are consuming, and frankly, we feel proud of what’s in our vodkas. We call them conscious cocktails.”

The mission resonates with Millennials. Risk says, “Today’s demanding consumers want a better-foryou cocktail without sacrificing authentic flavor.

Millennials and LOHAS (Lifestyles of Health and Sustainability) resonate with sustainably crafted consumer products and philanthropic efforts. We do both.”

Organic certification and a culture of sustainability is a worthy cause. Risk says that organic certification is a stringent process that ensures all the raw ingredients are grown with no genetically modified seeds and are absent of synthetic pesticides, herbicides, and fertilizers. “Our farms utilize sustainable farming practices which contribute positively to our environment,” Risk says.

Frankly’s packaging is intentionally clear, contemporary, and conversational. “We’re not preachy, not goofy, but straightforwardly appealing to a range of audiences drawn to strong ideas and transparent sips,” explains Risk. “It was Frankly’s mission to create a vodka where functional ingredients and transparency shined bright. Our label has won four design awards globally.”

The four flavor profiles are crafted with organic fruits, roots, and botanicals for award-winning taste. The vodka is distilled five times and slow filtered for a smooth taste.

Co-founders of Frankly Organic Vodka, Kristen and Philip Risk have invested their entire careers in the world of CPG. Frankly Organic Grapefruit Vodka is warm and wellbalanced with ruby red grapefruits, Ceylon cinnamon, and maca root. Frankly Organic Strawberry Vodka is slightly sweet with strawberries, lemon, coconut water, and turmeric root. Frankly Organic Pomegranate Vodka is slightly tart with pomegranates, lemon, and ginger root. And, Frankly Organic Apple Vodka is complex with apples, ginger, and a kick of cayenne.

Even whiskey drinkers can appreciate the Apple varietal due to its complexity. There is truly a profile for everyone.

Bartenders love the versatility of Frankly Organic.

You can serve it neat, on the rocks, or simply with a splash of soda water; the difference is your cocktail will be tastier due to the depth of flavor profiles.

When mixing, simple is better. Risk suggests adding fresh citrus or fresh herbal syrup.

Frankly Organic stands out from other vodka brands for many reasons. The vodka is made using only functional and organic ingredients and no synthetic pesticides.

No use of refined sugars, artificial flavors or colors, non-GMO, gluten-free, organic certified, Kosher certified, low-ABV and awardwinning. The brand supports organic farmers and organic agriculture practices. Risk adds, “Frankly, we engage in organic agriculture that regenerates the health of soils, ecosystems, animals and people while producing a sustainably crafted vodka.” The brand’s philanthropic mission is donating one percent of revenue to animal welfare organizations.

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THE LOCALS

ASK A BARTENDER

How to open your

DREAM BAR Texas-based Colby Marcee worked as a bartender at a local steakhouse when he was recruited by the owner of Amendment 21 Whiskey Bar to be their head bartender. While helping to open the whiskey bar, Marcee began to dream. “I had aspirations of one day having a place to call my own,” he shares, “During my two years with Amendment, I learned the part of the business that I did not have a ton of experience in, like dealing with distributors, purchase orders, payroll, you know all the back-office management stuff. I also grew my craft and learned new ways to make ingredients that would go into the cocktails.”

Jamie and Colby Marcee, Pam and Tim Smith

It was at this time that Marcee met Tim Smith, who became his business partner. Then, when the pandemic struck, Marcee took a chance few might have considered, and started the process of opening his own bar. “It stunned everyone in the industry,” he notes, “but I thought what better time to create than when you have nothing but time. The rest is history. We started building KAO in April 2020 and had our grand opening on October 24th, 2020. Since then, we have exceeded our expectations and continue to try and innovate in this lifelong journey of creating craft cocktails and an environment that keeps you intrigued.”

We caught up with Marcee to learn about the process and for his advice to other bartenders who want to pursue opening their own bar.

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WHAT WAS THE INSPIRATION FOR KAO LOUNGE? We wanted to create an atmosphere that was comfortable, funky, yet still elegant. Our inspiration is played in part by the revitalization of downtown Abilene on both sides of the tracks. We are working in so many ways and with like-minded individuals to create an energetic synergy in the SoDA District. South Downtown Abilene is an up-andcoming entertainment district that has been born from revitalization efforts and the renovation of the vacant buildings in the area. We used all local businesses and artists to create the great vibes you get when you walk into KAO Lounge.

Gluten Free, All Natural, No Preservatives Family Owned

www.ChopinVodka.com

PLEASE DRINK RESPONSIBLY. CHOPIN VODKA, 40% ALC. BY VOL. IMPORTED BY CHOPIN IMPORTS, MANHASSET, NY

@ChopinVodka

THE LOCALS

ASK A BARTENDER

WHAT WAS YOUR JOURNEY LIKE TO OPENING A BAR? The journey was laced with obstacles that normally wouldn’t have been there because of the global pandemic. However, we took those obstacles on the nose and kept moving forward. Everyone said we were crazy for building a bar in a time when bars were being forced to close. If anything, it made us stronger as a partnership. If we can thrive through a pandemic, then we can get through just about anything. The entire process was extremely exciting. After pushing our opening day back six weeks due to shutdowns, we finally got the word that bars were allowed to open at 50% capacity. We immediately started interviewing for staff and hired two bartenders and a barback. Then we had to train and prepare them for the vision we had for our cocktail menu.

Our grand opening was a huge success! We ended up renting out a space next to ours and serving drinks from our mobile bar outside to accommodate the capacity restrictions. Since opening day, we have exceeded our sales expectations, and both our mobile bar services and the lounge are doing wonderful.

HOW DID YOU PLAN OUT THE LOOK AND DESIGN OF THE BAR? The floor plan changed a few times throughout the planning

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process. We just let it happen naturally. We wanted a seductive mural inside and a group mural in our outside area. We used Kameron Alexander, a local artist, for our mural inside that we have named Kendi—she has her own list of cocktails that are her favorites. Stephanie Prosser from the Palette of Purpose, a local non-profit art organization, painted our mural outside. When deciding on furniture, Tim and I sat up late at night and constantly sent pictures back and forth of different ideas that we had for furniture and placement. Our wives had the last say on the décor and furniture choices, though. The main plan was to let it all come together naturally and trust the vision we all had for a place that would stand out.

TELL US HOW YOU BUILT YOUR COCKTAIL PROGRAM? The cocktail menu was created out of pure joy for the craft and trial and error. We are constantly looking for new ways to add an element to our cocktails and make them unlike anything in Abilene.

We have an item on the menu that is called “bartender creation.” If you order this, our bartenders will ask you a few questions to get an idea about what style of cocktails you like, and then they will create a cocktail tailored specifically for you. I enjoy it most when guests

order this because I get to be creative and make something that I have never made before.

We have two stipulations to the bartender creation, though. You must give us honest feedback and if you don’t like it, we get the pleasure of trying again until we make the cocktail that suits you perfectly. Our menu is funky, fun, creative, and there is something for everyone. We needed balance throughout the whole menu, so we organized it by categories: Fresh and Botanical, Sweet and Savory, Love your Spirit, Kendi’s List, and Local Favorites.

CAN YOU SHARE A FEW TIPS FOR OTHERS WHO DREAM OF OPENING A BAR OF THEIR OWN? The first tip is if you are going into business with a partner, do not limit each other’s vision. Hear out everything they have to say and the ideas they bring to the table.

Brainstorm everything, and you will be surprised by the ideas and designs you come up with. Second, never give up and do not take no for an answer when you want it bad enough. Don’t get locked into one single idea, and trust the process of letting things come together naturally as you try things out.

Never be afraid to learn something you didn’t know before; growth is born from hardships along with trial and error, so don’t be afraid to take the risk.

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.

THE LOCALS

BAR MANAGER

ARIANA KNOWS THE IMPORTANCE OF IMPACT. Think about every element. You want a range of spirits, glassware, technique, style, and color. You want something for every kind of drinker. The drink that may scare people the most when they read it, should be the coolest looking drink to go to the table.

5 Things About Ariana Vitale

BAR MANAGER AT ABIGAIL HALL, PORTLAND, OR Since its opening in 2018, Abigail Hall in Downtown Portland has become a local favorite for its cocktail program, food, and atmosphere. Bar Manager, Ariana Vitale, brings her creativity to the menu with light and lively drinks inspired by the history of the location and the seasons.

ARIANA STARTED AS A BARISTA. I started working in coffee and figured if I could do that quickly and efficiently, I could probably make cocktails and make more money.

What inspired me to continue bartending is the constant surprise of what I learned about the food and beverage industry, the camaraderie, the creativity, the lifestyle.

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HER BEVERAGE PROGRAM IS ALL ABOUT FUN. Our menu takes you on a journey from light and refreshing, to cheeky and whimsical, and finishes strong and flavorful. I also love playing with colors. Lining the cocktails up, they create a rainbow. It’s one of my favorite menus I’ve created.

ARIANA BELIEVES GOOD TOOLS MAKE A DIFFERENCE. Buy your bar tools where bartenders buy their bar tools. Cocktail Kingdom, Barfly, Bull in China. Don’t forget a muddler. Practice stirring and shaking at the same time to really impress your friends. Use a latte foamer for Ramos Gin Fizzes.

It’s a game changer!

ARIANA LOVES THE HISTORY OF WHERE SHE WORKS. Abigail Hall pays homage to femininity and history through comfortable yet beautiful design.

The 40-seat living room style bar is located in the original library and Ladies Reception Hall of the former Cornelius Hotel. We like to imagine it’s the very sitting room and gathering place where the suffragettes of Abigail Duniway’s time convened and conspired. In the beautiful space you can take in the design, lose yourself in the music, and enjoy the drinks.

Cheers to summer sipping!

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

THE LOCALS

COMPETITION

SAGAMORE SPIRIT 2ND ANNUAL

COCKTAIL SHOWDOWN SAGAMORE SPIRIT CHALLENGES BARTENDERS ACROSS THE COUNTRY TO MIX UP THE BEST RYE WHISKEY COCKTAIL

By Sophia DeVito

Throughout the summer, Sagamore Spirit hosted their second annual cocktail showdown, where they challenged bartenders across the country to make the best rye whiskey cocktail. The competition was separated into three regions: West, Central, and East, with one winner chosen from each. The three regional winners will compete for a chance to win in the finals, which will be held live at the Sagamore Spirit Baltimore distillery.

With the desire to tap into the top mixologists, Marcus Stephens, EVP of Brand Marketing at Sagamore Spirit says, “We are constantly hearing from our teammates about the talented mixologists they have in their markets, and we wanted to showcase them through a cocktail-centered, national competition.”

One of the main requirements of the competition was using Sagamore Spirit Rye Whiskey as the base of their cocktail.

The signature rye whiskey has candied dried orange peel and walnut notes, making it a delicious foundation for craft cocktails.

Compared to other competitions, Sagamore Spirit takes a different approach. Stephens explains, “To get to the top three contestants in each region, we have fans vote online for their favorite entry. Then, we engage mixology and bar experts from each region to pick the winner in real time.” Stephens adds that the talent and creativity made choosing a winner for each region difficult.

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S ' A C I R AME

t f a r C a k d Vo

Must be 21 or Older • Please Drink Responsibly • ® 2021 Western Son Distillery, Pilot Point, Texas

THE LOCALS

COMPETITION

Central Regional showdown winner Max Wingert of Houston won with his take on an Old Fashioned. Wingert laughs, “Simple but elegant, classy and smooth. What better way to show that than a fresh take on a classic with a little edible gold flake garnish for added class?” Wingert’s cocktail consists of Sagamore Spirit Rye Whiskey, Cointreau, Kahlúa, and orange bitters.

Using a similar approach, Troy Del Grosso, West Coast Regional winner, adds, “I love spirit-forward cocktails, and rye whiskey is the perfect complement for classic cocktails.”

The Las Vegas-based bartender used Sagamore Spirit Rye Whiskey, Meletti Amaro, Lillet Blanc, Green Chartreuse, and Angostura Orange bitters to create his best rye whiskey cocktail.

CENTRAL REGIONAL WINNER: MAX WINGERT, HOUSTON

It truly is an artform to dream up a cocktail from scratch by combining distinct and appealing flavors.

— MARCUS STEPHENS, EVP OF BRAND MARKETING AT SAGAMORE SPIRIT Finally, East Coast Regional winner Ryan Minnick says, “I like to push the product and have others enjoy it in various ways. There’s no wrong way to drink whiskey.” The Delaware-based bartender created The Nobleman cocktail with Sagamore Spirit Rye Whiskey, Yellow Chartreuse, Black Walnut and Ancient Trade bitters, and Allspice Dram.

EAST REGIONAL WINNER: RYAN MINNICK, DELAWARE

The National Finals will be an in-person event held on September 28th, where the overall winner will receive $1,000.

Impressed with the turnout and entries, Stephens concludes, “We were shocked and excited by the number of entries we have had so far and impressed by the creativity of the mixologists we’ve met. It truly is an art form to dream up a cocktail from scratch by combining distinct and appealing flavors.”

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WEST REGIONAL WINNER: TROY DEL GROSSO, LAS VEGAS

TIME TO RAISE YOUR SPIRITS

E N J O Y R E S P O N S I B LY NOLET’S ® Silver 47.6% Alc./Vol. (95.2 Proof) ©2021 Imported by NOLET’S US Distribution, Aliso Viejo, CA. *Per 1.5 Fl Oz. - Average Analysis: 117 Calories, 0g Carbs, 0g Protein, 0g Fat

MIX IT UP

CELEBRITY SIPS

YOU CAN HEAR POP MUSIC EVERYWHERE—FROM THE RADIO IN YOUR CAR TO THE BACKGROUND SOUNDS AT A RESTAURANT. AND NO MATTER WHAT YOUR AGE, A POP SONG CAN GET STUCK ON REPEAT IN YOUR HEAD. WE CAN THANK POP STARS FOR THAT. WHEN THEY’RE NOT OFF JET-SETTING OR SELLING OUT CONCERT VENUES, THEY’RE SIPPING SPIRITS JUST LIKE US. SO, LET’S CHECK OUT WHAT THEY’RE DRINKING.

DUA LIPA The British singer has made a name for herself over the past few years. At only 25, she has been nominated for 13 Brit Awards, eight Grammy Awards, and seven NME Awards.

Whether she’s at home, in bed, or on a private jet, Dua Lipa is often seen sipping red wine.

BRUNO MARS From his voice to his esthetic, everything about Bruno Mars has a sense of effortlessness.

No matter what party you attend, Uptown Funk is bound to be playing.

When it comes to kicking back and having a good time, Bruno goes for a rum cocktail. “You know what’s a delicious drink?

I like rum and ginger ale.”

LIZZO The Truth Hurts singer is known to be bold and speak her mind.

Lizzo is a three-time Grammy winner who stays true to herself and promotes body positivity through her social media. She recently was on a boat with friends, where she posted on social media drinking a Mimosa out of one hand, and a tequila shot out of the other.

HARRY STYLES The former One Direction singer embarked upon his solo journey in 2015. Not only is the 27-year-old English singer a teenage heartthrob, he is also a lover of Martinis. He once won a drinking contest by downing twelve Martini cocktails in under an hour.

BEBE REXHA The singer and songwriter knew she wanted to be a singer at just four years old. At 33, she has multiple Billboard hits and two Grammys to show for it. Recently, she took an Instagram selfie, lying in bed with a bottle of vodka, and captioned it, “what happens in Vegas, stays in Vegas.”

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SHAWN MENDES The Treat You Better singer gained a following in 2013 after posting song covers on Vine. With 20 singles, four studio albums, two live albums, and nine promotional singles, he could use a drink to celebrate. “I love Rye and Ginger. They don’t feel good the next morning, so I just started drinking tequila, and it’s better.”

CHILLED RAISE YOUR SPIRITS

®

BARTENDER'S

GUIDE toWINE Everything you need to know about suggesting, selling, and serving wine

Please enjoy our products responsibly. © 2021 Constellation Brands, Inc., Victor, NY

HELP DELIVERED. The restaurant industry is still down over 1 million jobs due to COVID-19. We’re donating $1.75 million to the National Restaurant Association Educational Foundation to help bring them back.

THE BAR T END E R ' S G UI D E TO

Suggesting, Selling and Serving Wine

By Carla Rivera, Director of Cocktail Development for South Florida, Southern Glazer’s Wine & Spirits

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Being in the service industry is one of the most literal iterations of the title. It’s what hospitality is all about. You are at the service of others.

The bartender can often be, if not the first, the second point of contact for a customer, and setting the tone for the rest of the evening is paramount. To speak confidently and knowledgeably about all aspects of an establishment’s beverage menu gives credibility, which translates into more trust from the guest.

Not all customers that belly up to your bar want a cocktail or spirit.

They also want wine. So, if you can’t describe your driest white by the glass and know what region your Pinot Noir comes from, you’ll be missing a pivotal piece to the puzzle of being a full-service beverage professional.

If you want the opportunity to curate your bar’s cocktail menu or even update the wine list with the newest, fun “Natty Wines” that you know your customer base would love, you need to have a broad spectrum of knowledge.

Extensive wine knowledge also expands opportunities for you to upsell. A few more glasses or bottles of wine added to those checks each shift are guaranteed revenue drivers. In addition, many restaurants operate under the “pooled house” model, so if your service team learns a thing or two about the wine list, everyone can increase their earnings. By increasing revenue for your establishment and gratuities for yourself, you show the value you add to your restaurant or bar, and that can only increase your personal chances for growth.

The reality is, if you’re working in a busy bar, you are ALWAYS pressed for time, and pouring a glass of wine takes seconds. If you can recommend a glass of wine to customers as confidently as you would recommend a cocktail, you’ve done your job, and you’ve done it well.

HOW CAN YOU UP YOUR WINE GAME AS MUCH AS YOUR SPIRITS AND COCKTAIL GAME? HERE ARE SOME EASY-TO-FOLLOW STEPS: First, use this guide! Please read it, save it, bookmark it. It’s the best resource for bartenders to get to know wine.

Second, be proactive! If there’s someone at your establishment who has grapes dialed in, become their best friend. Ask your manager to include you in tastings or other discussions about wine offerings.

Knowledge is power. The more confidence you have in what you know, the more you can sell, and the more successful everyone involved will be.

Third, find efficient ways to utilize your distributor and wine suppliers. Nearly every restaurant or bar has a representative, and they can help you gain the knowledge you need to be a more wellrounded beverage professional. Ask to participate and be included in any tastings of new potential items the suppliers or distributor may be offering. You are their ally, and you both win with the more you know! Even if you’re not the person responsible for purchasing wine and spirits, maybe one day you could be. The fact remains, bartenders and servers are selling the wines, not the buyers.

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WHAT A

WINE AND SPIRITS

DISTRIBUTOR CAN DO FOR BART ENDERS You may think you know what your wine and spirits distributor does, but receiving orders and making deliveries is just the tip of the ice cube! Check out some of the value-added services you get from a distributor and consider making your sales rep your new best friend.

PRODUCT PRESENTAT ION

Want to make sure the best brands are behind your bar? Your sales rep can assess your needs, offer product recommendations and tastings, and consult on what products will drive the most profits.

INSIGHTS AND T RENDS

No one has more data on what wine and spirits consumers are buying than your distributor. From category trends to multicultural insights, your rep can help you make the smartest decisions about what to serve.

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MARKET ING

Even though the traditional consumer marketing you may see (advertising, social media) is the supplier’s responsibility, distributors have expert trade marketing staff that develop marketing strategies, set pricing and create promotions to help you sell.

EDUCAT ION AND T RAINING

Hone your craft by taking advantage of all the training your distributor provides. Whether it’s wine and spirits product knowledge, recipe innovation, or drink list development, take your career to the next level by sharpening your sales and service skills.

STILL WINE © 2021 DISTRIBUTED BY MOËT HENNESSY USA, INC. NEW YORK, NY

HOW TO SUGGEST

WINE LIKE A BOSS WI N E GU I DANCE AN D ESSENTIAL SKI LLS FOR BARTEN DERS

By Eric Hemer, Master Sommelier, Master of Wine and Senior Vice President, Wine Education

By Laura DePasquale, Master Sommelier, Senior Vice President, Sales & Commercial Operations, Artisanal Wine Division

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RECOM M EN DI NG WI N E IS A VALUABLE SKI LL FOR ANY BARTEN DER TO LEARN BECAUSE IT H ELPS EN HANCE TH E CUSTOM ER EXPERI ENCE AN D IS A H IG H LY PROFITABLE SALES STRATEGY. STRATEGY. A H IG H ER BAR TAB M EANS MORE G RATU ITY FOR YOU. YOU .

WHILE FORMAL WINE EDUCATION IS GREAT FOR PROFESSIONAL DEVELOPMENT, THERE ARE SOME SIMPLE TACTICS BARTENDERS CAN EMPLOY RIGHT AWAY TO BEEF UP WINE KNOWLEDGE AND FEEL MORE CONFIDENT MAKING RECOMMENDATIONS. Know your products. You don’t have to know about all the world’s wines, but be familiar with the wines on your wine list. If you’re dealing with an extensive wine list, at least learn your wines by the glass. Memorize the name of the wine, the grape variety, the region and country of origin, basic tasting notes, and what menu items they go with.

Learn the language. Start by learning the flavor profiles of the most common varieties and types of wines on your list; red and white varietal wines such as Cabernet Sauvignon, Syrah, Zinfandel, Pinot Noir, Chardonnay, Sauvignon Blanc, Pinot Grigio, rosé wines, and sparkling wines like Champagne or Prosecco, for example. Then be able to speak to the main characteristics of wine, including sweetness, acidity, tannin, and body. The Internet has a ton of free resources on this kind of wine knowledge—whether you’re a novice or in need of a refresh.

Understand what your customer wants. You don’t have to interrogate your customer, but you’ll want to ask a few questions to determine the type of wines they typically enjoy.

Ask if they like red, white, rosé, or sparkling. Is there a particular grape variety they want? Do they prefer sweet or dry? What flavors do they prefer? Once you narrow down the selection, always offer two options from your wine list at two different price points. This gives your customer a choice and lowers the risk of a single suggestion being rejected.

QUICK TIP When all else fails, have your wine-bythe-glass list and a few copies of the full wine list at your bar. These are great tools to help your customers decide.

Understand basic food pairings. If you work at an establishment where guests can eat at your bar, knowing classic food pairings can help you better recommend wine. High alcohol wines accentuate the heat in spicy foods, which can create fire on the palate. Wines with some sweetness balance out that same heat, like an off-dry Riesling with Kung Pao Chicken. Acid in wine balances acid in food. Think Tuscan Sangiovese (like Chianti Classico) with tomato-based pastas. Tannin in wine cuts through fats and oils to refresh the palate, like a Cabernet Sauvignon with a grilled steak. With dessert, the sweetness in wine must equal or exceed the sweetness in the dessert, like a Ruby Port and dark chocolate.

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WIN E QUESTIONS EVERY BARTEN DER SHOULD BE ABLE TO ANSWER

By Laura DePasquale, Master Sommelier, Senior Vice President, Sales & Commercial Operations, Artisanal Wine Division

You don’t have to be a wine geek to speak confidently about wine. But it would help if you had answers to basic FAQs so you don’t get stumped by your customers. Here are some of the most common questions asked about wine and expert guidance on answering them.

Q: What’s your driest wine?

A: Often this means the customer

doesn’t want anything sweet and may also be looking for something healthier, low calorie, or organic.

This is an opportunity to ask more questions. Be familiar with a variety of lighter-bodied, dry white wines, like Sauvignon Blanc and Pinot Grigio.

Q:

What’s your biggest, boldest red?

A: You should know the basic flavor profiles of the most popular categories of red wines on your wine list, from Cabernet Sauvignon and Merlot to Pinot Noir and Syrah.

Q: Do you have Champagne by the glass?

A: Make sure you know the difference between Champagne, Prosecco, and other sparkling wines. There is a difference! If you don’t have Champagne by the glass, offer a different bubbly alternative. Many wine lists carry Champagne in half bottles (375ml.) This is an excellent option for couples.

Q: Is this Chardonnay oaked?

A: There’s no universal labeling

for oaked and unoaked, but clues lie in tasting notes, as oaked Chardonnays might be described using words like “toast” or “vanilla” and unoaked Chardonnays described as “crisp” or “refreshing.” Even if you don’t know the specific answer, you’ll know what the customer is talking about.

Q:

What do you have that’s not too high in alcohol content?

A: Remember, some wines are boozier than others, so make sure you recommend a Pinot Grigio or Riesling here and not a Merlot.

You can always simply check the wine labels for their alcohol by volume (ABV).

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Celebrate with

DISCOVER CAMPO VIEJO RESPONSIBLY CAMPO VIEJO TM 02021 IMPORTED

BY PERNOD RICARD USA, NEW YORK, NY

Wine Cheat Sheet for Bartenders Tips and Tricks for Suggesting Wine on the Fly

By Heather Dolen

M

ost people make wine more complicated than it needs to be. Yes, there’s a ton to know, and it can get tricky learning about vineyards, terroir, elevations, minerals, etc. While important, this information is unnecessary for a beginner. To talk about wine like a pro, first learn some key terms and the main grape varieties. Once you know the basics, learning the rest becomes much easier, interesting, and fun.

Recommending or choosing a wine is a personal experience.

However, with a bit of knowledge and the right questions, you can feel confident in recommending wine that is right for any occasion. Learn these simple wine buzz words to sound like a pro.

W INE BUZZ WOR DS TANNINS: Naturally occurring micronutrients found in the skins, seeds, and stems of grapes. Refers to the dryness, heaviness, and sometimes bitterness of wine. Tannins leave a dry sensation on the tongue and teeth. Most often used to describe red wine. However, some white wines, such as Chardonnay can be higher in tannins.

FRUIT-FORWARD: Fruit flavors dominate the taste of the wine. Primarily, they will be sweet fruits (the wine may not be sweet) like strawberry, blackberry, cherry, raspberry, or gooseberry.

BODY: Light, Medium, and Full refer to how much you “feel” the wine on your tongue. High alcohol (above 13.5% ABV) feels fuller-bodied. Wines with lower ABV (under 12.5%) are light-bodied. Mediumbodied is in the middle.

DRY: Dryness of a wine refers to the residual sugar, or lack of, in a wine. Higher residual sugar will result in sweet wine, lower will be dry.

ACIDITY: Tartness. Crisp, bright, fresh wines that cause cheeks to pucker, like drinking lemonade, have great acidity. All wines have different levels.

EARTHY: The primary flavors are more complex and not fruit-forward. The exact opposite. Spice, wood, leaves, chalk, leather, dark fruit, etc. Will have a “meatier, savory” feel.

FINISH: Residual taste. Sometimes your mouth puckers (dry, heavy tannins), or it can be sweet, smoky, or tart. Can be a combination of subtle and quick, or bossy and lingering.

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THE PALE ROSÉ

BY SACHA LICHINE

FRESCOBALDI CASTELGIOCONDO BRUNELLO DI MONTALCINO

GEKKEIKAN SAKE HORIN

- FRANCE -

- ITALY -

- JAPAN -

Imported by Shaw-Ross International Importers, Miramar, Florida. Please enjoy responsibly.

Tips for Suggesting Wine

Bartenders Learn To Describe Wine Varietals And Food Pairing

By Heather Dolen

When a customer asks about the wine list, ask these questions: “What do you typically like to drink? Are you interested in trying something new?

Are you looking for something to pair with your food?” Knowing the grape varieties and typical characteristics for each will come in handy and give you a great place to start.

R EDS CABERNET SAUVIGNON: full-bodied, complex, fruit-forward, dry. One of the most popular red wines and most widely planted grape in the world. Favorite of Bordeaux, France and Napa Valley, California. Has bold tannins and often aged in new oak barrels to mellow those tannins. Pairs with nearly all red meat, peppery ahi tuna, and tomato-based sauces.

SHIRAZ OR SYRAH: full-bodied, terroirheavy, fruity. Bold, with notes of smoke, black pepper, and black fruit. Australian Shiraz is bold and jammy, with big, ripe tannins. French Syrah is dry, brisk, with flavors of pepper and smoke. Taste side by side to learn the different styles a region can create using the same grape— it expresses itself differently depending on region and climate.

MERLOT: medium-to-full bodied, easydrinking style, velvety. Fruit flavors of plum, blackberry, black cherry, this silky, soft, and approachable wine pairs well with roast chicken, turkey, and pork.

Portobello mushrooms, even pastas and pizzas go exceptionally well.

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Zealand and the Loire Valley in France. Well known for its crisp, clean style with notes of stone fruit, grass, green pepper, mineral, and citrus. Foodfriendly and pairs well with fish, cheese, and even sushi.

PINOT GRIGIO/GRIS:

moderate to high acidity, delicate flavor. Italian Pinot Grigio tends to be citrus-forward, dry, crisp and offer great wines at great value. The Pinot Gris from France and other wines using this grape in the French style can have a higher alcohol content and a kiss of sweetness from using riper fruit.

PINOT NOIR: light-to-medium bodied, terroir-heavy, low tannins, forest-flavor. Often referred to as the “heartbreak grape” for being notoriously difficult to grow, the wines range in taste specifically by where they are grown. Pairs well with salmon, summery salads, light pasta dishes, and cheeses such as smoked gouda, gruyere, and mild cheddars.

MALBEC: full-to-medium bodied, rich, dark fruit nose, fruity. Originating in Southern France, but more commonly known as the signature grape of Argentina. Deep purple in color, vibrant and bursting with dark fruit flavors of black cherry and plum, with a slightly quick finish.

This wine pairs well with rustic flavors of earthy mushrooms, roasted vegetables, and funky cheeses like goat and blue.

ZINFANDEL: light, medium, or full-bodied, terroir-heavy, spices, pepper, dark fruit flavor. Tends to be high in alcohol, with a rustic, aromatic, and juicy finish. Pairing with food is dependent on the style. (White Zinfandel has lower alcohol, sweeter, and is a rosé wine made from red Zinfandel

grapes). Lighter styles pair nicely with charcuterie boards, Asian foods, and white meats. Mediumto-full bodied go nicely with robust dishes like spiced stews, hearty pastas, and grilled meats.

Italian varietals called Primitivo have denser tannins.

W HITES CHARDONNAY: full-bodied, smooth, terroir-heavy, velvety, citrusy, or buttery. One of the more popular and versatile white wines. Given that this grape has very little aroma on its own, Chardonnay is highly manipulative; its characteristics can range from buttery, spicy and oaky, to acidic, lush, and citrusy or steely. This grape is fantastic for reflecting the winemaker's technique and the terroir where it was grown. Pairing with food is dependent on the style.

SAUVIGNON BLANC: high acidity, elegant, fresh, herbal, grassy, or ripe fruit flavors.

Highly aromatic, crisp, acidic wine with a large variety of aromas. Most popular in New

RIESLING: dry to sweet, high acidity, aromatic. Highly aromatic grape, almost perfume-like, is used to make several different styles of wine—dry, semidry, semi-sweet, sweet, and sparkling. With notes of honey, crisp apples, pear, floral, and even petrol, the aromas here are striking and intense. Because of Rieslings sweetness and high acidity, it pairs well with spicy foods, delicate cheeses, and vegetarian dishes.

ROSÉ: bone dry to sweet, vibrant, crisp, zesty. Wine that imparts some color from contact with the grape skins but not enough to qualify as red wine.

Can range in color from pink to orange to bright red. Most rosé wine is dry. It can be produced in a sweeter style, but this isn’t very common. This wine doesn’t age well, so it is usually consumed while young and fresh.

Notes of bright fruit, sometimes floral, even savory depending on region, grape varietal, and method used to produce the wine. Pairs exceptionally well with light rice dishes, salads, seafood, and soft cheeses.

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A TRUE EXPRESSION

of Rioja

Campo Viejo is a women-led winery with a passion for sustainable winemaking.

By Colleen Thompson

Winemakers Irene Pérez, Elena Adell, Elena Suárez

Campo Viejo

is a one-of-a-kind winery located in the historic La Rioja region in Northern Spain and is grounded in the principles of sustainable development.

Campo Viejo is led by a team of female winemakers and is the first Spanish winery to certify its carbonneutral status, a reflection of its commitment to preserving the land for future generations. The winery became the first certified member of Wineries for Climate Protection. This initiative focuses on reducing carbon dioxide emissions, increasing energy efficiency, decreasing water consumption, and improving waste management.

Built into a hillside, the winery is naturally cooler in the summer and warmer in the winter, cutting its heating and cooling costs. The entire winemaking process is enabled by gravity as opposed to being powered by pumps. The process starts with the grapes being destemmed and crushed at the top and then dropping to the next level via gravity to the tanks for fermentation. Renewable electricity provides power instead of fossil fuels.

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In addition, a focus on saving water, has meant that Campo Viejo needs only 0.77 liters of water to make each bottle of wine, compared with the Spanish average of 2.25 liters. And, cutting 160 grams from the weight of each bottle triggered a 30% drop in the brand’s carbon footprint.

Winemakers Elena Adell, Irene Pérez, and Elena Suárez are dedicated to the principles and traditions of Rioja winemaking, producing wines crafted primarily from Tempranillo grapes sourced from all subregions of Rioja (Alta, Oriental, and Alavesa) used as single varietals or blended. The Red Blend in particular is the result of the three wine makers' collaboration as a team using three grape varieties Tempranillo, Garnacha and Bobal. “The Red Blend is a true representation of the expressiveness of Spain and our shared creative spirits. Each of us has brought a unique ingredient to the table,” explains Chief Wine Maker Elena Adell.

Each bottle of Campo Viejo wine has an informative and consumer-centric back label with details about the intensity, complexity, fruit, pairing recommendations, and serving temperature.

SuggestingCampoViejo Cheat Sheet for Bartenders

WE’VE PUT TOGETHER A FEW KEY POINTS ON THE WINERIES RED WINE LINEUP: TEMPRANILLO, GARNACHA, RESERVA, GRAN RESERVA, AND RED BLEND.

Tempranillo

100% Tempranillo; Aged 4 months in American oak barrels; the region’s signature grape can be described as Pinot Noir meets Cabernet Sauvignon. This is a gateway into the Spanish wine category. It showcases the fruit of the Tempranillo grape without much oak influence to allow consumers to understand the flavor profile of Tempranillo first.

Pairs well with pasta and tomato sauce, tacos, light cheeses, and grilled vegetables. Best served 59o-61o F.

Garnacha

100% Garnacha; Aged 4 months in French oak barrels; The fruitiest expression of Campo Viejo is mainly crafted from old vines in the Rioja Oriental region. Suggest as an alternative to Pinot Noir and best served chilled as traditionally done in Rioja. Pairs well with grilled vegetables, charcuterie, casserole, and ethnic food. Best served 59o-61o F.

Reserva

85% Tempranillo, 10% Graciano, 5% Mazuelo; Aged 18 months in French and American oak, and an additional 18 months in bottle to meet the Rioja regional requirements for Reserva. A balance between fruit and smooth spice delivers a more complex expression of Rioja. Pairs well with grilled or roasted fish, poultry or red meat, and blue cheese. Best served 62o-63o F.

Gran Reserva

85% Tempranillo, 10% Graciano, 5% Mazuelo; Aged two years in French (80%) and American (20%) oak barrels, and additional three years in bottle to meet the Rioja regional requirements for Gran Reserva. A beautifully aged red that is still fruit-forward. It has more nuanced and integrated flavors while retaining fruit and acidity. Pairs well with red meat, roasts, and blue cheeses. Best served 62o-63o F.

Red Blend

66% Tempranillo, 17% Garnacha, 17% Bobal. A Trilogy: An authentic red blend of three native Spanish varietals and a blend of the skills of the three female winemakers who bring their creativity to make this wine.

A premium vibrant quality wine with juicy berries, bright acidity, soft tannin, and medium body. Sourced primarily from Castilla La Mancha, a premium Spanish region, to showcase the authenticity of Spanish grapes. The regionality for this wine can change each vintage to best match the Red Blend concept and maintain consistency. Pairs well with burgers, tapas, risotto, pasta, and light cheeses. Best served 59o-61o F.

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/

Elevate everyday with estate grown Pinot Grigio from Alto Adige, Italy

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

“Rosé is no longer just a summertime wine and is being consumed year-round now more than ever.”

-jason becker, meiomi winemaker

Completely Coastal

By Christina Staalstrom

Meiomi Wines stay true to its cool Northern California roots

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T

he 2004 film, Sideways, set in Santa Ynez Valley’s rolling hills, made California Pinot Noir a national obsession and as the national appetite for Pinot Noir grew, Meiomi (pronounced may-OH-mee) became and still is, the wildly popular label in a category that is here to stay.

Suggesting

Meiomi Wines

Winemaker Jason Becker stays true to Meiomi’s coastal California roots with blends of coolclimate grapes that give way to flavor-forward wines with bold character. While Meiomi Pinot Noir is the flagship varietal, its Cabernet Sauvignon, Rosé, and Chardonnay are equally rich and expressive, offering something for every type of wine drinker.

Winemaker Jason Becker offers tips to bartenders for introducing Meiomi wines to guests.

Meiomi Wines truly symbolize the character of some of the most sought-after California vineyards. Using grapes from cool-climate vineyards and blending them into the best expression of each vineyard creates a harmoniously balanced and rich style. The flavor forward Pinot Noir, bold and expressive Cabernet Sauvignon, vibrant rosé, and smooth and opulent Chardonnay are all accessible, reliable, and food-friendly premium wines that can be found on wine menus nationwide.

The ever-popular Pinot Noir can be referred to as flavor-forward, rich garnet color, and balanced.

Becker, a laid back and easy-going California native has, not surprisingly, no steadfast rules for how to suggest, serve or enjoy his wines.

He reminds us that ultimately it comes down to personal preference.

Becker tells us “What is great about our wines is that they pair well with most foods. Generally speaking—pair lighter dishes with lighter wines so one doesn’t overpower the other; and we tend to go for a fuller bodied wine when enjoying heavier dishes, but it is based on personal preference and there is no wrong way to go.” His personal favorites are Chardonnay with a Coastal CA avocado poke and Pinot Noir with a sausage pizza insalata. If a guest asks for a little chill on the red wine during summer? Go for it!

Having a recognizable wine label on your menu is just good business practice and Meiomi, the Official Wine of the PGA TOUR, has become a household name. While featuring the whole portfolio may arguably be a bit much for any establishment, Becker recommends that every bar carry a Pinot Noir and a Rosé. “Pinot Noir is a classic and is easy to drink, especially for those transitioning into the red category. Rosé (the ever-popular, always crowd-pleaser), is no longer a summertime wine and is being consumed year-round now more than ever.”

Pinot Noir

“The secret to this is the blend of the fruit from California’s best vineyards and during fermentation, both punch-downs and pump-overs were used to ensure balanced extraction of flavor, aromatics, structure, and color. The result is a well-balanced, richly flavored, and deliciously complex wine.”

Cabernet Sauvignon

The brand’s Cabernet Sauvignon is a deep ruby color, with expressive aromas, full flavors, and velvety mouthfeel with a long finish.

“Here, Bordeaux winemaking practices and a little bit of New World ingenuity create a wonderfully balanced wine. The dark, rich, and soft wine is aged with both French and American oak to bring out the ripeness of the fruit and deliver a great baking spice nose.”

Chardonnay and Rosé

Meiomi’s Chardonnay is smooth and opulent, with full flavors highlighted by minerality, juiciness and a rich, plush finish. Its Rosé has vibrant acidity and delicate aromas of strawberry, rose petal and citrus.

“Both varietals benefit from California’s consistent and moderate temperature.

Harvest is done at a steady pace and the near-perfect temperatures and lack of precipitation allow for the grapes to fully ripen and be harvested at the optimal time in early November.”

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CREATE A WINE LIST IN 6 EASY STEPS

Sommeliers aren’t the only pros who make wine lists—bartenders or bar managers are often given the task, and it can be intimidating, especially the first time. But whether you get “stuck” or want to know how to do it, there are some key things to know. Our quick steps will help you competently create a wine list as cool as your cocktail menu.

By Laura DePasquale, Master Sommelier, Senior Vice President, Sales & Commercial Operations, Artisanal Wine Division

Step 1: Know your brand.

Your wine list is an extension of your restaurant concept; it should align with its character and personality. For example, if you serve farm-to-table food, you might choose to feature organic wine, wine from local vineyards, or those that focus on sustainable production. If you’re known for your craft cocktails, you can also get creative with artisanal wines or draw from unexpected wine-producing regions.

Step 2: Complement your cuisine.

Your wine list needs to pair well with your food menu.

If you serve Italian cuisine, you’ll want a selection of wines from Italy. If you work at a steakhouse, you’ll want a representation of bold, full-bodied reds. If you serve a selection of spicy foods, make sure to have some semi-sweet white wines such as Riesling and softer tannin, fruit-forward red wines, as well as bubbly options to counteract the heat.

Step 3: Be balanced.

Include a mix of wines by type and region and be sure to include half bottles (375 ml) and a variety of by-the-glass options. If you’re prone to include some unique or off-beat wines, that’s great, but also include some familiar options, otherwise your list could be intimidating. Equally important, take time to analyze what wines and categories are or aren’t currently selling well.

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Step 4: Offer a range of price points.

Prices should coincide with general menu pricing; in other words, if your entrée prices are all moderately priced, most of your wines should be as well. Arrange the list by category, starting with by the glass, then by type of wine: sparkling, white, rosé, red and dessert with a heading for each category to eliminate any confusion.

Step 5: Do some research.

Go online and see what other similar restaurant concepts are doing to get inspiration or find gaps where you can come in and offer something different or better.

Step 6: Get to know your distributor.

Remember, you can always ask for help! Your distributor representative is a great resource who can help you design a profitable wine list customized for your bar or restaurant. Your distributor has access to resources that can help you craft the perfect list and advise on pricing as well.

Of course, the best part about creating a wine list is tasting all the wines! So rather than fear the process, sit down with your distributor representative and taste! Learn about new wines. You’ll learn to enjoy and savor the process. And lastly, always make notes so you’ll remember the details later.

The Essence of Place, Expertly Crafted

J. LOHR VINEYARD SERIES Jerry Lohr and his team helped pioneer the now world-class winegrowing regions of Monterey and Paso Robles. In 1998, Arroyo Vista Chardonnay and Hilltop Cabernet Sauvignon debuted as the first two wines of the J. Lohr Vineyard Series. Today, with a fresh look, they eloquently speak to our long experience in our home appellations.

@JLohrWines | jlohr.com © 2021 J. Lohr Vineyards & Wines

Creating Experiences with J. Lohr Vineyards & Wines

By Christina Staalstrom

A handful of pioneering grapegrowing visionaries founded the California wine industry we know today. One of them, Jerry Lohr, made his way from a South Dakota Farm to the Central Coast of California in the late 60s and built J. Lohr Vineyards & Wines to become one of the region’s leading family wineries.

For over four decades, J. Lohr Vineyards & Wines, continues to be a family-owned and operated winery, and Jerry, still very active today at 84 years young, works alongside his three children, Steve Lohr (co-owner and CEO), Cynthia Lohr (co-owner and Chief Brand Officer) and Lawrence Lohr (coowner/COO Vineyards) managing 1,400 acres of vineyards in the Arroyo Seco and Santa Lucia AVA of Monterey County, and over 2,700 acres of vineyards in Paso Robles.

The winery produces six tiers of award-winning wines: J. Lohr Estates, J. Lohr Vineyard Series, J. Lohr Cuvée Series, J. Lohr Gesture, J. Lohr Signature Cabernet Sauvignon, and the newest addition, J. Lohr Pure Paso Proprietary Red Wine. The wines showcase bold, concentrated flavors expressive of place and the origin of each of its specific vineyard sights.

Left to right: Lawrence, Cynthia, and Steve Lohr

Who better to offer bartenders—who often shy away from the wine list—a few pointers on selling wine?

The key thing to remember is that wine is meant to be consumed with food; it enhances a meal and complements the flavors on the plate. So, work with the customer to select a wine and create a personalized experience they will remember resulting in a repeat customer and better tip.

When selling wine, key information about the vineyard will help boost sales. For example, when suggesting J. Lohr Wines, the following talking points will appeal to most wine drinkers.

• J. Lohr Vineyards & Wines are family-owned and operated since 1974.

• Unique origin is reflected on some of the fanciful labels of its J. Lohr Estates tier wines.

• The wines are produced from vineyard to bottle.

• The J. Lohr “Riverstone” Chardonnay is named for the subsoil of the Arroyo Seco AVA vineyards, where river stones the size of baked potatoes provide excellent drainage and insulation for the vines.

• J. Lohr Wines are a good value. They continue to build on a legacy of superior wines with a reasonable price point.

• J. Lohr Wines are Certified Sustainable. Because preserving natural balance is key for J. Lohr, a commitment to forward-looking sustainable practices awarded them the Certified California Sustainable Winegrowing distinction from the CSWA. J. Lohr is one of the first wineries to receive this distinction.

• Each varietal of J. Lohr Wines is an authentic interpretation crafted by a passionate team of winemakers.

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• J. Lohr “Falcon’s Perch” Pinot Noir got its name from a falcon sighting by Cynthia Lohr in a pine tree among the vines, which prompted placement of bird boxes throughout the vineyard to attract other birds of prey and protect the grapes from vertebrate pests while preserving the ecosystems natural balance.

• The wines are crafted to be balanced and food friendly. They are often seen as “go-to wines” with quality, consistency, and value in focus.

WHERE THE JOURNEY BEGINS

www.bodegasramonbilbao.es/en

T IPS FOR

SELLING WINE LIKE AN EXPERT

By Eric Hemer, Master Sommelier, Master of Wine and Senior Vice President, Wine Education, Southern Glazer’s Wine & Spirits

YOU DON’T HAVE TO BE A SOMMELIER TO SELL LIKE ONE. HERE ARE SOME OF OUR MOST EFFECTIVE TIPS TO HELP YOU SELL MORE WINE.

4. Try pitching top-quality fino or manzanilla (dry-styled) sherry.

1. May I offer you a glass or a bottle of wine today?

5. Always keep a server’s corkscrew in your pocket or within reach.

Instead of starting with, “what would you like to drink?” offering wine makes it more likely that your customer will say yes. Have your wines by the glass memorized and have wine lists at the bar ready to present upon request.

2. Suggest a glass of something bubbly.

While the customer is deciding on a cocktail or food order, this works well and generates additional revenue!

3. Sell wine to your first customers.

As guests enter your bar and see others drinking wine, they will be more likely to order it too.

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This category is trending and will make your guests feel like innovators. Make sure you explain the flavor profile as it may be a new experience for some.

Dry sherry is great with salty or savory foods, which is a great opportunity to sell some appetizers. Think tapas: olives, salted almonds, cheeses.

You don’t want to search all over for one after a customer places an order for a bottle of wine. The sooner you deliver, the happier the customer will be.

6. Use seasonality to promote wine.

On hot days, suggest a crisp, refreshing rosé. On stormy or cold days, pitch a warming, full-bodied red.

7. Recognize special occasions.

Celebrations are sales opportunities! If it’s a special occasion like an anniversary, birthday, or even work promotion, recommend top-quality sparkling wine or Champagne and be enthusiastic. It’s nearly a guaranteed sale.

Selling Spanish Wine with

RAMÓN BILBAO

By Christina Staalstrom

B

odegas Ramón Bilbao is one of Spain’s leading wineries known for producing awardwinning wines that are a “safe bet” for any occasion. Back in 1924, founder Ramón Bilbao Murga was anything but a safe bet. A tireless traveler and explorer determined to become a winemaker, he developed ingenious ways to grow, transport, and blend the fruits of his labor.

A look at the wine label gives you an insight into the history of this adventurous founder and century-old winery. Adorned with illustrations of an early 20th-century traveler exploring the world by no ordinary means, from flying balloons to what looks like a rudimentary paddleboard.

Today, nearly 100 years later, Ramón Bilbao continues to produce some of Spain’s most prestigious wines.

The winery was founded in Haro, in the heart of the Rioja region, and includes 593 acres of vineyards, with over 205 vineyards that are over 40 years old located in a singular site that stands out for its high altitude and proximity to the mountainside.

In 1999, the family-owned Zamora Company bought Ramón Bilbao.

Rodolfo Bastida, an Enologist, recognized as a true craftsman with a daring personality, was brought on as the head winemaker.

A Rioja native, he embarked on a new journey to produce a more

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modern and unique style of wine; bold, fruity, and accessible, with just the right touch of oak. This updated classic notion of Rioja has become Ramón Bilbao’s personal twist.

We asked Bastida to share tips and tricks that bartenders can use to sell Ramón Bilbao wines.

When a brand has a long-standing presence across the world, it is not by chance. Ramón Bilbao wines offer guaranteed quality and customer satisfaction.

Tempranillo: The quintessential Spanish grape, the backbone of our wines; Ramón Bilbao grapes come from the best plots and vineyards in Rioja. Our fresh and elegant wines are backed by almost 100 years of history and expertise.

Versatile, fruity, modern wines that are accessible and delicious, and very food friendly.

Something for Everyone: Ramón Bilbao wines are perfect for all types of customers. For the expert, we offer our Limited Edition, made in a modern style. For those seeking classic wines with unmistakable character, our Crianza and Reserva are perfect pours. Having Ramón Bilbao wines on your wine list means that consumers will never make a mistake when ordering them.

The Journey Begins: By opening a bottle, the consumer begins a journey, experienced through the sensations of enjoying an inimitable style of wine. The biggest takeaway is that every moment of the day is an opportunity to sell wine: a couple’s dinner, a celebration with friends, a family gathering.

So sell and serve Spanish wines with confidence.

Room to Learn: Whichever wine you choose to suggest for your guest, it is important Rodolfo Bastida to understand the product through learning and tasting.

Confident pour: Ramón Bilbao is There are many regions and the best-selling wine in the Spanish grape varietals to explore. Ramón hospitality industry and one of the Bilbao has developed a Spanish most acclaimed Spanish brands Wine Academy to be a useful, in the world. The important thing interactive, and fun way to deepen to know is its quality is a safe bet. your knowledge of Spanish wines.

Bartenders can be sure that they www.bodegasramonbilbao.es/ spanish-wine-academy. are pouring a high-quality wine.

THERE’S ONLY ONE RIGHT WAY TO SERVE WINE

By Eric Hemer, Master Sommelier, Master of Wine and Senior Vice President, Wine Education

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When it comes to wine, some say there are too many rules. We say there’s a method to the madness! Serving the right way is the best way to reinforce your professionalism, prevent embarrassing mishaps, and keep your customers returning to your bar. Here’s what you need to know.

PROPER EQUIPMENT

GLASSWARE Like the science behind a wellcreated cocktail, science supports the various glass shapes designed to improve the taste of wine.

White wines are served in smaller glasses to help maintain cool temperatures and accentuate the fresh, fruity aromatics. Red wines are served in glasses with larger bowls to allow guests to swirl the wine, amplify aromas and minimize tannic bitterness.

Sparkling wine glasses are all about preserving the bubbles, so choose a tall flute with a slightly wider bowl than aperture, maintaining effervescence longer.

Regardless of the glasses you choose, make sure they are clean and odor-free. Nothing ruins the enjoyment of a glass of wine like the smell of soap or chlorine.

Visually inspect glassware before serving to ensure they aren’t chipped or stained with lipstick.

This happens all the time.

Today’s wine bottles have a variety of closures. Some have a screw cap, making opening the bottle very easy. Others are closed with a cork, which means you need a wine opener, and you should know how to use one properly. The server’s corkscrew is the handiest type of wine opener. It is compact and folds up to fit neatly in a pocket.

PRESENTATION AND POURING When serving a bottle, display the label and repeat the name of the wine, ensuring this is the wine that the customer wanted before you open the bottle. If you’re serving a glass, pour with the label facing the customer. The standard by the glass pour is five ounces. This amount will have a different fill level depending on the specific wine glass, so practice with a measuring cup and water until you are comfortable pouring by sight.

Customers don’t like underpours, and restaurateurs hate overpours, so you need to get it right every time. Leave the glass on the bar when you pour—never pick it up.

Hold the bottle in one hand, the other holding a clean cloth napkin.

Pour slowly and when you reach

your pouring mark, tilt the bottle upward with a quick twisting motion (the way you cut a cocktail pour from a shaker). Use your clean cloth napkin to catch any drips.

SERVICE TEMPERATURE The most common misconception about red wine is that it should be served at room temperature.

However, the right wine temperature for red wine is cooler than you think. Below is a guide for the ideal temperatures at which each wine type is most enjoyable.

Sparkling:

Well Chilled, 40o-45o F

Light/Medium-Bodied White: Chilled, 45o-50o F

Rose:

Chilled 45o-50o F

Medium/Full-Bodied White: Lighty Chilled, 50o-55o F

Light-Bodied Red:

Lightly Chilled, 55o-60o F

Medium/Full-Bodied Red: Cool, 60o-65o F

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Serving Sake with Gekkeikan

hether customers seek a glass of chardonnay, merlot, or something more versatile like sake, the key to properly suggesting and selling any wine is to offer something that is balanced, food-friendly, and pleasing to their palate.

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Here are some important things for bartenders to know about suggesting and selling sake to their guests, according to the team at Gekkeikan.

Sake is quality liquid: Although it may seem complicated, the quality of sake is easy to understand. While Sake can be enjoyed hot or cold, different rice varieties can affect used as a spirit alternative in a the quality, the main factor is the cocktail or sipped neat in a glass, rice milling. The level of rice milling and complements an array of ultimately determines the quality cuisine. Sake is made up of four designation of the sake. natural ingredients, including water, koji, rice, and yeast. One of the The three levels of rice milling: oldest family-owned companies in The most important thing to the world, Gekkeikan Sake, is known know about sake is the milling for its innovation in the category process. Once bartenders have this and continues to help shape our knowledge, everything else in this category is simple to understand. modern understanding of sake.

The three main levels are Junmai (least polished), Junmai Ginjo, and Junmai Daiginjo (most polished).

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Sake is all-natural: Sake is made from simple ingredients of rice and water and contains no artificial additives, enhancers, or sulfites.

Food-pairing: Classic pairings like sushi and Japanese cuisine are great, but don’t be afraid to step out of the box and try unexpected pairings. Try suggesting sake with bar snacks!

Glassware is key: It is important to treat sake like a high-end wine.

Serve chilled in appropriate wine glasses and keep chilled on ice tableside. We suggest serving premium Gekkeikan Sakes (Black and Gold, Suzaku, Horin) chilled in a wine glass.

BARTENDER CONFESSIONS

SECRETS TO PROPERLY SERVING WINE

By Justin Elliott, Certified Specialist of Spirits, Society of Wine Educators and Director of Mixology for Texas, Southern Glazer’s Wine & Spirits

True story—years ago, I was behind the bar working with a buddy, and we were getting our hats handed to us on a busy weekend.

Our boss at the time, June Rodil (now a master sommelier and still a dear friend), came over to the service well to run some drinks.

She looked at us both with great disdain and said, "Why can't you f@$&% cocktail bartenders use your wine keys instead of manhandling the foil on the BTG's? People are watching you!"

I will never forget it, and it changed the way I serve wine. Yes, the service well is challenging, and it’s easy to get myopic about just putting out drinks. But it’s important to remember, guests are most likely paying pretty good money to sit there, and they don’t want to watch a couple of brutes playing “skin the rabbit” on a bottle of Rhône.

Here are other tips to serving wine that i'll bet you think you're getting away with, but are decidedly not soigné.

• Grabbing liquor bottles out of the well by the neck is commonplace but when presenting a wine, hold it from the base or even the punt (the little dimple on the bottom).

• You should already know what you’re pouring, so “face” the label and let the guest see it!

• Hit your mark! Dispensing the agreedupon amount of booze is pretty much #1 on any bartender job description. But since you don’t have jiggers or pour spouts when pouring by-the-glass wines, work visually and make sure you know precisely where on the wine glass the house pour should be.

• Conversely, when a party orders by the bottle, don’t just split that bottle four ways and rush back to banging out Mojitos.

Instead, pour everyone just a couple of ounces. It gives them more opportunity to engage with the bottle and allows you to return to top them off and check on them.

• Don’t be a drip! Always finish each pour with a twisting motion and wipe the bottle’s lip to avoid the drip—and for crying out loud, change out your serviette from time to time!

• A wine glass is like a reverse mullet: it’s business on the bottom and a party on the top. Only handle it by the stem—the guest didn’t invite you to their party.

• When you find a chipped glass (or you straight-up smash one because, as we established, you’re a brute), make sure to add it to a running count and let management know so they can put more glasses into circulation or order more. We’ve all had to frantically polish wine glasses fresh out of the hot dishwasher, then try to chill them, all in the middle of the rush and, surely, we don’t ever want to do that again.

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A TOAST TO BARTENDERS

Part brand ambassador, part beverage consultant, and occasionally part therapist, professional bartenders and mixologists set the tone for a consumer’s hospitality experience.

Whether you’re serving a glass of wine or mixing a great cocktail, communities look to your bars and restaurants as places to connect, share and celebrate important events. Thank you for your resilience, your passion, and your service!

To stay up to date on new products, promotions, and category trends, follow Southern Glazer’s Wine & Spirits on social media and shop for your favorite brands at sgproof.com.

Facebook.com/SouthernGlazers © 2021 Southern Glazer’s Wine & Spirits

Instagram @sgwinespirits

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MIX IT UP

COOL PRODUCTS

WINE TOOLS FOR BARTENDERS

BARFLY MIXOLOGY GEAR

BY MERCER WAITER’S CORKSCREW

There are many wine keys on the market, so what makes one worth your while? Barfly Mixology Gear by Mercer has an ultimate option that has everything you need while still being highly cost-effective for an item so frequently lost.

The non-stick coated, five-turn worm is made from hardened steel to ensure it won’t tear a cork, while a double level hinge keeps the unit parallel to the bottleneck for smoother removal. Additionally, contoured finger grips and a serrated edge knife make the corkscrew easy to handle and use.

VISKI PROFESSIONAL HEAVYWEIGHT CHAMPAGNE STOPPER

Reduce any loss of sparkling wine with the help of an effective stopper. The inner silicone seal on this stainless-steel bottle stopper fits any standard sparkling wine, prosecco, or champagne bottle. The design is weighted and easy to use, making it perfect for keeping bottles of bubbly fresh for longer.

KEGWORKS CHATEAU ANTIQUE KING’S CORKSCREW

Add the royal treatment to your wine service with this unusual wine opener. The antiqued gold finish covers a durable and long-lasting zinc alloy build perfect for long-term use. A top lever pushes into the corkscrew, and a side lever pulls the cork up out of the bottle. The unique design is based on an 18thcentury antique known as the King’s Corkscrew.

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ADVANCED MIXOLOGY

DRINK IN HISTORY

TH E

MARTINI THE KING OF THE CLA SSICS

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By Lanee Lee

idling up to the bar at Hotel Valley Ho—an uber-hip hotel in old town Scottsdale, Arizona, with incredible mid-century architecture, makes you wonder. What did famous former Rat Pack guests, like Tony Curtis and Janet Leigh, order? If they were headed out to the hotel’s palm tree-lined pool, bet money on a Cuba Libre or Mai Tai. But for a pre-dinner cocktail, there’s no other cocktail more synonymous with the glittering 50s and 60s than the Martini.

Why is the Martini still revered?

American journalist H.L. Mencken referred to it as “the only American invention as perfect as the sonnet.”

To start with, its aesthetics. From the V-shaped glass to the cool, crystalline liquid contents, the Martini is straight-up sexy. No surprise it was one of James Bond’s go-to drinks, as the 007 agent liked to order them, “shaken, not stirred.”

And Hemingway, in his A Farewell to Arms novel, confirmed the feeling of refinement a Martini gives when he wrote, “They make me feel civilized.”

Furthermore, the recipe is simple and almost impossible to screw up: two to three parts gin and one-half part dry vermouth over ice, strain, and add your garnish of choice, usually an olive or lemon twist. Or both. There are some variations, as with any classic cocktail, such as the following: Dirty Martini made with olive brine; a Dry Martini with less vermouth; a Gibson with an onion garnish; a Kangaroo when vodka is swapped for gin; or a Vesper, another Bond favorite, made with gin, vodka, and Lillet vermouth. But in essence, the Martini is a wonderful two-trick pony of the best kind.

Who do we have to thank for this elegant slow sipper? Some say it was simply branding. In Europe, after Martini & Rossi came on the scene in the mid-1800s, people asked for a ‘Gin & Martini’ and it evolved to the abbreviated form, much like the Cosmopolitan became the Cosmo.

In other theories, the Martinez (gin, bitters, sweet vermouth, maraschino liqueur) is the godfather of the Martini. Martinez has two origin stories: some credit Jerry Thomas, the legendary 19th century bartender and author of The BarTenders Guide; others report it was invented in the town of Martinez, California when a miner struck gold, walked into the local bar, and asked for a celebratory glass of champagne. Champagne wasn’t available so the bartender whipped up a creation with what he had in stock and called it the Martinez special.

And finally, supposedly a version was created (gin, vermouth, and orange bitters) in 1906 by barkeep Martini di Arma di Taggia for tycoon John D. Rockefeller at the Knickerbocker Hotel in New York City. Rockefeller loved it so much, he named it “Martini” in honor of the bartender.

Whichever version you believe, what’s not up for debate is Martini’s iconic status, both in pop culture and the cocktail hall of fame. Next time you’re listening to Sinatra crooning, stir up a Martini in his honor, sit back, and feel fancy.

MARTINI INGREDIENTS

3 ½ oz. gin ½ oz. dry vermouth Olive or lemon twist (for garnish) PREPARATION

Combine ingredients in a shaker.

Shake and pour into a Martini glass. Garnish with olives or lemon twist.

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ADVANCED MIXOLOGY

FOOD KNOW-HOW

Shishito Pepper The popularity of savory cocktails is rising as consumers move away from all things sugar. Bartenders have wholeheartedly accepted this trend and are experimenting with savory ingredients like the shishito pepper. These green peppers have found their way into the cocktail world and are here to stay.

Noah Robbins, CEO of Ark Foods, has been dubbed the Shishito Pepper Baron of New York. Experimenting with ways to include this mild pepper in cocktails, Robbins finds that it pairs nicely with gin, tequila, and mezcal. Its spice level can be sneaky, as one in every ten peppers brings the heat, so be cautious when mixing. Shishito pepper's thin walls also allow it to be adaptable and absorb the flavor of any added ingredient. Robbins says, “For savory cocktail lovers, the addition of muddled shishitos brings a fresh, gardengrown taste to happy hour.” One of the best ways to prepare these peppers is by simply blistering them on the stovetop. Robbins adds, “It's always a winner as a show-stopping garnish.”

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Grilled Shishito Pepper Margarita INGREDIENTS

3 oz. reposado tequila 1 ½ oz. Cointreau or Triple Sec 1 lime, cut into pieces 3 roasted shishito pepper PREPARATION

Muddle lime pieces and two shishito peppers (caps removed) in the bottom of a cocktail shaker. Release all the juices and oils. Add ingredients and fill the shaker with ice. Shake vigorously.

Strain into chilled Margarita glass and float a shishito pepper on top.

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ADVANCED MIXOLOGY

BARTENDER KNOW HOW

Making Cham-Feign Foams WITH BARTENDER MARIENA MERCER BOARINI

MARIENA’S TIPS FOR WORKING WITH FOAM GARNISHES USE EGG WHITES: Foams are a unique way to impart layers into cocktails. My secret is always use one-part pasteurized egg white, one-part flavor solution.

Although there are many hydrocolloids that can be used to create foams, I always stick with my trusty egg white. I never have to worry about unwanted flavors from thickening agents.

CO2: For a pint cannister, use 1-2 cartridges. For a quart, use 2-4 cartridges— depending on how tight you want the consistency to be.

Always express first into a cup to check the pressure, before foaming your cocktail. If too high, express some out until you can foam easily on top of a cocktail. Always refrigerate your solution.

Named “Top Bartender in Las Vegas” and one of the “Top 10 Female Bartenders in the World,” Mariena Mercer Boarini is a cocktail alchemist, known for her multi-sensory experiences complete with cham-feign foams, showstopping edible garnishes, and liquid nitrogen flourishes.

Mariena experiments with molecular mixology and the like to up the ante on her garnishing game. “I always look for a multi-sensory experience,” she says. “I like to design cocktails that delight the senses and are memorable.” Her electric dust garnish derived from the buzz button (a natural alkaloid that activates salivary glands) and her dragon fruit cubes meant to look like dice in her Lucky Lady cocktail at Wynn Las Vegas excite her guests and make her a superstar behind the bar.

Mariena also uses edible wafer paper chips with art printed on edible paper, fresh fruit florals, edible parfums, smoke, dry ice, and foams used as platforms to prop up and create levels of flavors and mouthfeels. She created her cham-feign technique to emulate Champagne by carbonating a traditional foam of rosé wine, strawberry rhubarb rose syrup, and pasteurized egg whites. “Whipping the foam by the addition of CO2, opposed to the traditional N2O technique, impregnates the foam with CO2 and effervescence that mimics Champagne in both sensation, mouthfeel, and flavor.”

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AROMATICS: You have thousands of taste buds, but millions of olfactory receptors so aromas are important in the flavor experience.

When you layer your cocktail with different herbs or aromas, you impart multi-layered sensory experiences. I use aromatic ingredients (i.e., rose water) to disguise the slight aroma of the egg.

MISE-EN-PLACE: Very similar to the kitchen, I prep my garnishes and appliques pre-service so I can have showstopping garnishes in a timely fashion.

Liqueurs & Spirits Our journey for extraordinary flavors goes beyond the lands of fascinating bitterness.

Some fruits of our quest are sweet and delicate.

Some are born out of nostalgia, and others peak into the future.

www.the-bitter-truth.com

———– For Better Drinks –———

Imported by Worldwide Libations, LLC, Lyndhurst, NJ, www.worldwidelibations.com

ADVANCED MIXOLOGY

WINE KNOW-HOW

PROSECCO ROSÉ DOC B A RT E N D E R ’ S G U I D E T O

with LU NA N U DA

By Jill Dutton | Photos courtesy of Curate & Co. According to the IWSR, still rosé wine volume in the United States has increased by 118% over the past few years. Likewise, sales of sparkling wines are up compared to years past; year-to-date, sparkling wine holds 22% of wine share on e-commerce, which outpaces previous years.

Prosecco Rosé DOC is a new designation that combines these two hot categories. Being under the DOC (Denominazione di Origine Controllata) means that the wine must come from a specific area with specific standards for quality. The designation controls Prosecco Rosé as a name, meaning that sparkling rosés from other areas cannot use the name

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Prosecco Rosé. Prosecco Rosé is made only in Italy in specific regions per the DOC designation.

“Prosecco has passed Champagne as the best-selling sparkling wine in the world, and Prosecco Rosé is a great opportunity to capitalize on the success of Prosecco while adding something new and exciting to your menu,” explains John Dunn, Vice President of Marketing and Operations for Luna Nuda in the United States. “Prosecco has helped take sparkling wine from an occasion-driven beverage to everyday enjoyment.

Prosecco Rosé will only strengthen that enjoyment with its limitless food pairings and approachable palate.”

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ADVANCED MIXOLOGY

WINE KNOW-HOW

WE ASKED DUNN, WHO HAS OVER 30 YEARS OF EXPERIENCE IN THE BEVERAGE AND HOSPITALITY INDUSTRIES, FOR ADDITIONAL PROSECCO ROSÉ INSIGHT FOR BARTENDERS. WHY SHOULD BARTENDERS SUGGEST PROSECCO ROSÉ DOC TO GUESTS? Well, if the guest likes Prosecco and they like rosé, you can’t go wrong by suggesting Prosecco Rosé.

It’s a great wine for both casual wine drinkers and those who consider themselves to be “wine geeks.”

As a newer style, Prosecco Rosé’s flavor profile and qualities are fun to dissect and discuss. However, casual drinkers can still appreciate the mix of Prosecco and rosé qualities without fuss! Also, a DOC source will drive the premiumization of wine within the sparkling category and better connect with current drinkers of Prosecco. Prosecco tends to be lighter and fruitier than its bready Champagne cousin, and Prosecco Rosé is a bit lighter and more floral than a sparkling rosé from Oregon for example. Finally, while rosé is delicious year-round, it’s a particularly easy sell in warmer months, which consumers have been conditioned to think of as “Rosé Season.”

HOW SHOULD BARTENDERS SUGGEST PROSECCO ROSÉ DOC TO GUESTS? Remember the buzzwords: effervescent, bubbly, fruity, floral, and crisp. When pairing with food, cheese pairings (aged gouda, aged white cheddar, or camembert) work well. Entrées like classic summer barbecue (pulled pork or chicken, or smoked salmon) pair nicely. With dessert: dark chocolate, lemon sorbet, and chocolate cake are amazing complements.

Prosecco Rosé can also be a fun twist in cocktails that usually call for a sparkling white variety, like a French 75 or even a classic Mimosa.

WHY SHOULD BARTENDERS SUGGEST LUNA NUDA’S PROSECCO ROSÉ DOC? Combining Pinot Nero and Glera grapes give Luna Nuda Prosecco Rosé fresh red berries and floral notes for an elevated experience usually found in more expensive sparkling wines. It has delicate floral aromas that give way to hints of golden apple and subtly sweet flavors. Luxurious bubbles create a refreshing finish on the palate with inviting fruit flavors that pair well with various foods or can be enjoyed on their own. Luna Nuda Prosecco Rosé makes a great appetizer wine because it falls between white and red when it comes to food pairings. It also makes a great first-course drink because the bubbles will help clear your palate between courses or small bites. Luna Nuda is all about celebrating the small moments as well as the big ones, and Prosecco Rosé is the perfect pairing to elevate a casual evening with friends or pop for milestones like an engagement or graduation.

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“ P RO S E C C O H A S H E L P E D TA K E S PA R K L I N G W I N E F RO M AN OCCASIONDRIVEN B E V E R AG E TO E V E RY DAY E N J OY M E N T. ”

SUSTAINABILITY IS THE NEW RESPONSIBILITY In the village of Koskenkorva, we run on bioenergy, use our barley fully, even its husks and stalk, and recycle 99.9% of everything. Some call this sustainability. For us it’s a way of life. (And yes we’re working on that last 0.1%.)

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

ADVANCED MIXOLOGY

THEATER OF WINE

An Augmented

Reality

W I N E R Y

E X P E R I E N C E

By Colleen Thompson Amanda Paul-Garnier, Director of Fine Italian Wines at Frederick Wildman and Sons, wanted to create an educational and transformative experience for wine enthusiasts during quarantine, while remaining compelling for consumers once restrictions were lifted and life returned to normal.

“We thought about how we could convey a winery experience directly from shelves or the dinner tables in an entertaining and thoughtful manner,” explains Sara Maule, Italian Brand Manager at Frederick Wildman & Sons.

“We designed an Augmented Reality program that instantly transports you to the vineyard and provides in-depth details along with tasting notes and the wine-making process, by watching real person avatars tell the story of the wines.”

The first-of-its-kind digital experience is unlocked via a QR code on the bottle’s neck or by visiting www. frederickwildman.com/AR. Access is accepted through your camera, and influencer avatars Pia and Davide Baroncini automatically take users on a journey about the wines, including a guided tasting and food pairing. “We felt that Pia and Davide were a natural fit, as with many Italian families, good wine has an important place in life, so including them was an authentic way to convey the quality of the wines. Plus, Davide’s romantic accent certainly helps transport the viewer,” says Maule.

INFLUENCERS PIA AND DAVIDE BARONCINI VIRTUALLY TAKE YOU ON A JOURNEY ABOUT THE WINES, INCLUDING A GUIDED TASTING AND FOOD PAIRING.

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WINNER OF DOUBLE GOLD at the New York International Spirits Competition for Lobos 1707 Reposado LOBOS 1707 TEQUILA. 40% ALC/VOL.(C)2021 IMPORTED BY LOBOS 1707, NEW YORK, NY

Please Drink Responsibly

ADVANCED MIXOLOGY

THEATER OF WINE

The Nino Negri Winery, which traces its history back to 1897, is known for its Nebbiolo wines

Entrance into the garden vineyard

Cristian walks in the vineyard

Terracing below the castle

Santi “Ventale” Valpolicella Superiore DOC was created by renowned Italian winemaker Cristian Ridolfi. The Santi winery can trace its roots back to 1843 and is situated near Lake Garda and Verona, tucked behind the Lessini Mountains, which provide a perfect micro-climate. Made from 80% Corvina, 10% Corvinone, and 10% Rondinella, it is berry-forward and medium-bodied.

The Nino Negri winery in the Lombardy region traces its history from 1897. Located in the Valtellina valley, the winery is known for its elegant Nebbiolo wines.

Nino Negri “Quadrio” Valtellina Superiore DOCG is made from 90% Nebbiolo and 10% Merlot and is medium-bodied with notes of raspberry and sour cherry. “This winery is special to me because it was the winery where I grew up. My father, Casimiro

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Maule, was the director of Nino Negri for 48 years and the first person to decide to harvest the wine with a helicopter because of the steep terrain. Quadrio is also named for the 15th-century castle that sits on the property and houses the Nino Negri cellars. This Nebbiolo is very approachable and easy to pair with foods like charcuterie, cheese, and pizza,” says Maule.

The Santi “Santico” Amarone della Valpolicella Classico DOCG will be added to the AR platform later this year. “It comes from the same winery as Santi “Ventale” and almost serves as a big brother to this wine,” says Maule. “The grapes are hand-picked and then dried for 100 to 120 days (appassimento technique), losing water and weight while the flavor becomes very concentrated. By far one of the most loved wines in Italy.”

ADVANCED MIXOLOGY

DRINK WELL

Amaro

GET TO KNOW

By Christina Staalstrom

Ah, the Spritz. Glasses with bright hues of red and orange bitters topped with bubbly, anything from seltzer to champagne. The Spritz has come to signify classic winebased cocktails thanks to the proliferation of the ever-popular Aperol Spritz.

The refreshingly elegant and fun Spritz has long been a part of the Italian aperitif culture and the key ingredient, Amaro, the cornerstone of the aperitivo and digestivo culture. With American drinking habits shifting to lower-ABV offerings and consumers seeking unique and authentic products, the Amari (plural for Amaro) category is coming into its own as new brands emerge on store shelves daily.

Rudy Ruiz, an industry icon who has held leadership roles at both Bacardi and Southern-Glazer’s, is known for his brand-building expertise and unique trend-spotting acumen. Currently, Ruiz is an advisor to several companies in the alcoholic beverage industry and agrees. “It took time, but cocktail culture has finally arrived and with it the classic Amaro.

With our thirst for innovation, it will be interesting to see what new products will be created in this space.”

Classic Amaro is made by macerating herbs and aromatic botanicals in a spirit or wine, and the offerings range from floral to minty to medicinal. There can be upwards of 40 ingredients in a single Amaro, think Underberg and Jägermeister, and often made with herbs and spices native to where these Amari are produced. Thus, like with wine, Amari aficionados often refer to the terroir when looking at Amaro’s pedigree. But while there are some general guidelines for what is considered an Amaro, there are no steadfast rules, and unlike tequila or champagne, the category is not restrictive.

The Classic Aperol Spritz

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So, while we may look to Italy for a classic Amaro, like Nonino or Averna, many other countries also produce bittersweet liqueurs that are identified as Amari. For instance, the Danes toast with herbaceous Gammel Dansk digestif to help burn through a heavy holiday meal while Latvians have been drinking their dark bittersweet Riga Black Balsam since 1752.

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DRINK WELL

Typically, a bitter Amaro like traditional Montenegro or Cyna is often enjoyed as an after-meal sip, poured neat over ice, often as a digestif. On the other hand, the more appetite-stimulating aromatized wine and bitter liqueurs like Campari and Aperol are enjoyed pre-dinner, mixed with soda, juice or neat over ice before digging into those bowls of pasta.

Today, Amari are experiencing a boom as American consumers embrace these wine or spirit-based products with a slightly bitter flavor profile. The United States is becoming the second-largest market for the Campari brand in value terms and the third largest for Aperol.

According to Statistas 2020 Spirits Research Report, the global market leading Amaro in terms of sales volume is the Germanproduced Jägermeister, followed

by Italians Aperol and Fernet Branca. Ramazzotti and Montenegro considered both genuine and amongst the oldest Amari on the market, are gaining prominence as they embrace the versatility offered by the U.S. cocktail culture and shift their focus from the digestivo category to the emerging aperitivo category. Consumer trends calling The Nero Wolfe, by Jonathan Stanyard, aka @thebittergringo for product authenticity, production, and material transparency and a continued focus on health and wellness with low ABV options and RTDs, offer the perfect platform for thoughtfully sourced and developed Amari INGREDIENTS offerings.

1 oz. Amaro Montenegro ½ oz. barrel-rested gin No longer the hidden secret of the industry Amaro ½ oz. dry sherry cocktails can now be found on almost every ½ oz. basil-lime ginger cordial* cocktail menu whatever flavor preference, budget, 1 oz. dry sparkling wine and drinking occasion. Jonathan Stanyard, aka

The Nero Wolfe

@thebittergringo, is a Seattle-based bartender and winner of numerous cocktail competitions, known for his cocktail bitters. Like many in his field, he has a bit of an Amaro obsession. His recipe, the Nero Wolfe, is an Amari-focused cocktail with classic Montenegro at the forefront. The gin gives a bit of robust support to the bittersweet botanicals. The cordial has a floral, tart, and spicy start complemented by the sherry and sparkling wine to dry out the cocktail. The final product is bitterly bright, herbaceous, and bubbly and is all about pleasing the palate.

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PREPARATION

Combine ingredients in a coupe, garnish with basil. *Basillime-ginger cordial: zest 10 limes, then cut limes in half and juice (producing at least ½ cup of juice). Add 1 ½ cups granulated sugar to lime zest and muddle. In a saucepan, combine lime juice, ½ cup fresh basil leaves, and ¼ cup fresh chopped ginger and lime-sugar mixture. Heat over medium heat, stirring frequently until sugar dissolves.

Remove from heat, cover, and rest in the refrigerator for about 8 hours. Strain and store in a bottle or airtight container. Keep refrigerated, lasts for up to one month.

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

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

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THAT’S THE SPIRIT

Get to know

Blanche

Armagnac

By Christina Staalstrom

Brandy is a spirit distilled from fermented fruit juice, most commonly grapes, and is an umbrella term for an entire category of spirits, one of which is Armagnac. While traditional Armagnacs are aged in oak until the liquid is toasty and brown and are meant to be swirled and sipped, Blanche (French for white) Armagnacs are fruity and floral with a freshness that is closer to vodka or cachaça.

Blanche is essentially the Armagnac that comes directly out of the still. Rather than being placed in barrels to age, this grape-based eaux-de-vie is

“rested” in stainless steel tanks after distillation. Water is gradually added to bring its alcohol level down from above 60% to somewhere under 45% allowing the spirit to retain its liveliness and complexity. It is artisanal and comes in slightly different styles since producers are allowed to use a wide variety of grapes or grape combinations in the distillation process.

Each grape variety brings a different character to the final product. Some are fruitier, while others have a floral bouquet or spice notes, resulting in very distinct elixirs that can be sipped neat or as welcome additions to many cocktails.

Photo by Kendra Rosa

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NEW RELEASE inspired by uncle val’s undeniable zest for life, this gin is distilled 5x and is infused with bergamot orange, coriander, barley malt and juniper.

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THAT’S THE SPIRIT

The clean palate with boldness in character also makes for a versatile base for cocktails.

While Blanche Armagnac has been around just as long as its well-aged brother, it did not earn France’s highly respected AOC status (Appellation d’Origine Contrôlée) until 2005.

This official certification guarantees authenticity in geographic origins and production conditions. It can only be produced in the Armagnac zone in the Gascony region of France from four main grape varietals: Ugni Blanc, Baco, Folle Blanche, and Colombard, used either pure or as a blend. Also, to preserve its aromas and crystal-clear appearance, it must be put into inert containers for a minimum of three months to aerate the eaux-de-vie and lower its alcohol level.

Traditionally sipped as a palate-cleanser between courses, Blanche Armagnac, like Dartigalongue’s Un-Oaked, a fruity and round eaux-de-vie, can be served neat or on the rocks. The subtle floral aroma with hints of pear and apple works wonderfully with caviar, smoked fish, and numerous desserts such as lemon tart. The clean palate with boldness in character also makes for a versatile base for cocktails.

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Delord Blanche Armagnac, distilled from 100% Colombard grapes, is rich and fruity with a clean mouth cleansing dryness that marries well with citrus flavors, red berries, kiwi, and chocolate, and can be used as a substitute for vodka.

So next time you reach for something new to pour into that glass, a good Blanche Armagnac on the rocks with a splash of grapefruit juice and a dash of chocolate bitters might do the trick.

TEXAS SUMMER PUNCH - Mix together 2 oz. of Enchanted Rock Vodka 1/2 oz. Simple Syrup 1/2 oz. fresh lemon juice 1/2 oz. cranberry juice 1 oz. chardonnay or pinot grigio Garnish with a lime wedge.

@ENCHANTEDROCKVODKA ENCHANTEDROCKVODKA.COM PLEASE DRINK RESPONSIBLY | 21+ | DISTILLED IN SAN ANTONIO, TEXAS

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RIFF ON A CLASSIC COCKTAIL

THE

COSMOPOLITAN Right up there with The Big Lebowski’s White Russian and James Bond’s Vodka Martini, Carrie Bradshaw’s Sex and the City Cosmo reached iconic cocktail status only to fall from grace like so many other brilliant cocktails. Happily, some 20 years later, the beautiful pink-hued, simply sophisticated classic is being resurrected, rediscovered, and riffed on. Here are a few of our favorite spins on this cool-again classic.

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“I'm excited! Some recent interest can certainly tie back to filming the upcoming Sex and the City movie, but whatever the cause, it's a classically delicious drink, and I am looking forward to seeing it on menus again. From my perspective, it's the adult version of the vodka cranberry, but more elegant, more complex, and more balanced. It's sweet without being too sweet, it's easy to drink, and it is great to enjoy on its own or with dinner.” Nikki Simkins, CEO, E11EVEN Vodka.

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INGREDIENTS

PREPARATION

2 oz. E11EVEN Vodka 1 oz. cranberry juice ¾ oz. Triple Sec ¾ oz. fresh lime juice Orange twist (for garnish)

Add ingredients to shaker filled with ice, shake well and strain into Martini glass. Garnish with an orange twist.

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ENJOY RESPONSIBLY. Brockmans Premium Gin 40% alc. by vol (80 proof). Imported by Park Street Imports, Miami. FL

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RIFF ON A CLASSIC COCKTAIL

THE METROPOLITAN “The Cosmopolitan is a quintessential cocktail and often misunderstood.

When this drink appeared on the scene, it was during a time in which overly sweet cocktails were the norm. However, in construction, the Cosmo is a perfect cocktail. Spirit, acid, sweet, and sour. When made with great ingredients, it’s always been a favorite of mine.” Lynn House, Heaven Hill Brands, National Spirits Specialist and Portfolio Mixologist.

INGREDIENTS

1 ½ oz. citrus vodka (Deep Eddy Lemon or Deep Eddy Lime) 1 ½ oz. PAMA ¼ oz. simple syrup .10 oz lime (juice of one slice) 3 mint leaves PREPARATION

Combine in a mixing tin, ice, and hard shake. Double strain.

Garnish with a mint sprig.

HADEN’S COSMO “Every time a new Sex and the City movie comes out, there will always be a Cosmo revival. It’s an amazing, great-tasting Martini. One can never go wrong with any Martini. The nice thing about making a Cosmo with J.F. Haden’s is that you are using natural ingredients as all our liqueurs are made with 100% real purées and juices.” Buzzy Sklar, CEO, Tropical Distillers.

SUBLIME COSMO INGREDIENTS

1oz. Deep Eddy Lime ¾ oz Dubonnet Rouge ¾ oz. Triple Sec 2 oz. cranberry juice

INGREDIENTS

1 oz. vodka 1 ½ oz J.F. Haden’s Mango Liqueur 1 oz J.F. Haden’s Florida Citrus Liqueur PREPARATION

PREPARATION

In a tall glass, pour vodka over ice and fill glass with tonic water. Garnish with lime wedge.

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Shake well with ice. Strain into a Martini glass. Garnish with lemon wheel.

The Ferocious Favorite Add a pop of bright color and flavor notes of strawberry and pear with Monin Dragon Fruit

Try this twist on a classic Dragon Fruit Daiquiri Add 1 ½ oz. light rum, ¾ oz. Monin Dragon Fruit Syrup and ¾ oz. fresh lime juice to a cocktail shaker with ice. Strain into a chilled coupe glass & garnish.

Clean Label | No Artificial Ingredients | Gluten Free Kosher | GMO Free | Dairy Free

monin.com

ADVANCED MIXOLOGY BROKEN COSMOPOLITAN

“The Cosmo is everyone’s favorite for a reason, and it’s great to see it in the spotlight again! It’s such an easy drink to master at home, perfect for hosting.

What’s made people gravitate back to it is its simplicity—quality vodka, cranberry, lime juice, and triple sec. It allows for the vodka to be the star of the show while letting the accompanying flavors shine as well. Broken Shed Cosmos are a go-to for me lately!” Jean-Marie Heins, Chief Marketing Officer, Broken Shed Vodka.

INGREDIENTS

1 ½ oz Broken Shed Vodka 1 oz. orange liqueur ½ oz. fresh lime juice ¼ oz. cranberry juice Orange peel (for garnish) PREPARATION

Add all ingredients into a cocktail shaker filled with ice. Shake well and double strain into a Martini glass.

Garnish with an orange peel.

BLUEBERRY LAVENDER COSMOPOLITAN INGREDIENTS

2 oz. Broken Shed Vodka ½ oz. triple sec 2 oz. white cranberry juice 1 oz. lavender syrup* PREPARATION

Combine ingredients in shaker. Shake, strain into Martini glass. *Lavender simple syrup: Place 1 cup water and 1 cup sugar in saucepan. Stir and bring to a boil over medium-high heat. Reduce heat to low and add 3 Republic of Tea Blueberry Lavender tea bags. Allow to simmer over low heat three minutes. Turn off heat and steep for seven more minutes. Remove tea bags from water and discard.

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RIFF ON A CLASSIC COCKTAIL

© 2021 123 Spirits, LLC. Photo © Michael Elins

The Man Behind the Brand

123spirits.com EU Organic

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BUZZ WORTHY Bombay brand ambassador Ryan Wainwright says, “The result is a sophisticated gin with no added sugar that’s dryer and less sweet than others in this niche, allowing the true nature of the gin to shine through without artificial flavors or essences.”

The desire to create a flavored gin unlike any other led to marrying the original London Dry Gin with a complex fruit fusion. Master of Botanicals, Ivano Tonutti, and Master Distiller, Dr. Anne Brock, use tangible flavors and essences of fresh blackberries and raspberries to yield this bright purple gin. Using berries at peak ripeness impacts the flavor and gives the liquid a vibrant color and rich characteristics.

Wainwright adds, “Unlike many other gins, which boil their botanicals directly into the spirit, the eight exotic botanicals in Bombay Dry Gin are hand placed in a perforated copper basket during distillation. As the heated spirit vapors rise, they are gently infused with the rich aromatic flavors released by the botanicals.”

A Twist Familiar on the

BOMBAY BRAMBLE IS A DIFFERENT APPROACH TO FLAVORED GIN

By Sophia DeVito

Setting out to challenge the norm of flavored gins, Bombay Sapphire launches Bombay Bramble in the United States. As one of the topselling gin brands in the world, Bombay Sapphire has a strong understanding of what consumers want.

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While other flavored gins are overly sugared, Bombay Bramble provides a berry-forward gin without adding sweetness. Compared to other options on the market, which often use concentrates and additive flavors, Bombay takes a different approach. As a result, the brand delivers a fresh-tasting gin that’s bursting with flavor.

Bombay Sapphire uses only the finest high-quality, raw ingredients in its original vapor-infused dry gin; Bombay Bramble is no exception.

Staying true to what they know, the brand uses its vapor-infusion recipe from 1761 and original Carter-Head stills from the 1830s to create the tantalizing and smooth taste of Bombay Bramble.

Because of its versatility, this new expression is a lovely base for a cocktail. Despite being flavored, the gin is quite dry so, it works well as a replacement for any classic cocktail that calls for gin. Although the sky is the limit when mixing with this spirit, Wainwright enjoys Bombay Bramble in his Gin and Tonic for a refreshing twist.

Bombay has truly challenged the world of flavored gins with its launch of Bombay Bramble. So, next time you’re in the mood for a classic G&T, give it a Bramble twist.

THE

ORIGINAL TEXAS GIN The original Texas gin, Waterloo No.9 embodies the spirit of Austin and represents the confluence of local culture and terroir. Limestone-filtered spring water and Hill Country botanicals blend into the perfect pour in this New American style gin. Vapor distilled lavender, grapefruit, and pecan combine for a true taste of place.

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BRAND SPOTLIGHT

A Bottle of Sunshine J.F. Haden’s Citrus Liqueur

Produced by Tropical Distillers in Florida, the number one state in America known for its citrus cultivation, J.F. Haden’s Citrus Liqueur is a first-of-its-kind artisanal spirit. Using 100% Sunshine State fruit, J.F. Haden’s Citrus Liqueur is created in small batches, combining lemon, lime, and orange flavors. “We wanted something original with a Florida twist,” says Buzzy Sklar, CEO, Tropical Distillers. “There are no craft citrus liqueurs on the market.”

Tropical Distillers also produces J.F. Haden’s Mango Liqueur, quickly becoming a bartender staple behind the bar. Sklar predicts Citrus will become just as popular with bartenders. “We love when bartenders come up with original and amazing recipes,” he says. “Also, J.F. Haden’s Citrus goes well in classic cocktails, like making a ‘skinny’ Margarita—you don’t need triple sec, sour mix, or any sweetener. Just two parts Haden’s and one part your favorite tequila.”

The brand continues to expand, preparing to open the only distillery in the City of Miami. The distillery will include a bar and tasting room, gift shop, behind-thescenes tour, and tour buses cruising around Miami, offering guests a free ride to visit the distillery while sipping on a J.F. Haden’s Liqueur signature cocktail.

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A LIMITED-EDITION TEQUILA WITH UNLIMITED POSSIBILITY. Aged for over three years in American oak Sherry casks, El Mayor’s Extra Añejo Sherry Cask Tequila boasts a full flavor and smooth body perfect for a complex cocktail. elmayor.com |

@elmayortequila

PLEASE ENJOY RESPONSIBLY © 2021 El Mayor® Tequila, 40% Alc/Vol (80 Proof). Imported from Mexico exclusively by Luxco®, St. Louis, MO.

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SPOTLIGHT LAUNCH

A LEGACY IN THE MAKING

INTRODUCING BACARDÍ SPICED RUM

By Joseph Luparello

B

ack in 1862, Don Facundo Bacardí Massó followed his dream of changing the spirits world with his unmistakably smooth light-bodied rum.

Bacardi has continued to shape the category with innovative expressions and to this day, the brand strives to be cutting-edge in its creations. With flavors and premium expressions fueling current rum growth, marketing trends indicate the spiced rum category will become more intriguing to bartenders and consumers for its rich and bold flavor profile and use of quality ingredients.

The team at Bacardi predicts premium spiced rums will take center stage. “The spiced rum category has slowly stolen share from unflavored white rum over the past 20 years,” says Mike Parrilla, senior brand manager for Bacardi. “There are several emerging brands in this space with interesting propositions. We’re going to see spiced rum brands encouraging new ways to mix with tropical fruit juices with simple, easy-to-make recipes.”

Keeping ahead of this trend, Bacardi has reintroduced its spiced rum. BACARDÍ Spiced, formerly Bacardi Oakheart, has an interesting oak flavor reminiscent of bourbon.

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“It’s surprising how little people know about the spiced rum category despite it being around for so long,” says Parrilla. “We’d like bartenders to understand the different Caribbean spices we use in our rum blend so they can educate consumers on what spiced rum is.”

BACARDÍ Spiced Rum is blended with mellow vanilla flavors made from an extraction of Madagascan Bourbon Vanilla Beans. The vanilla aroma is further enhanced by the subtle notes of almond and dried dark fruits found in the flagship BACARDÍ Superior

BACARDÍ HURRICANE INGREDIENTS

1½ oz. BACARDÍ Spiced Rum ¾ oz. BACARDÍ Superior Rum 1 oz. orange juice 1 oz. lime juice 1 oz. passion fruit syrup 1 tsp. Grenadine syrup PREPARATION

Combine all ingredients in shaker with ice. Shake vigorously. Strain into Collins glass with ice.

rum base with an infusion of cinnamon and nutmeg. Resting in charred American oak barrels during the aging process lends a hint of smokiness for a delicate, well-balanced flavor. Finally, the liquid’s complexity develops through a classified blend of charcoals and is finished off with a secret blend of spices.

With bold and natural caramel-like flavors, BACARDÍ Spiced Rum is a fun twist on classic rum cocktails. The light and deep notes also make BACARDÍ Spiced Rum perfect for mixing a vast range of delicious concoctions.

“BACARDÍ Spiced is more approachable than traditional unflavored rums while being versatile across a broad range of different cocktails,” explains Parrilla. “It’s so much more than an ingredient in Rum & Coke.” The sweet Caribbean spices in BACARDÍ Spiced pair well with many exotic fruit flavors, like passion fruit and mango. Try it in a classic Hurricane. It will make you feel like you’re on a tropical vacation with the very first sip.

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SHAKING AND STIRRING

LAUNCHES

LICOR 43 HORCHATA Using flavors of spice, citrus, and tiger nut, Licor 43 Horchata is an exciting new launch from the Spanish liqueur maker. The new spirit is a light and creamy fusion of the original liqueur and traditional horchata. The 16% ABV line is gluten free, nut free, and vegan thanks to the unique ingredients. Despite its name, tiger nut is a type of root, so named for its sweet nut-like taste.

GIN XII Crafted from a distillation of twelve plants and spices, Gin XII is a new launch from Provence. The lightly minty, floral, and slightly spicy spirit is fresh with a lingering finish. This dry gin has an authentic, rich flavor palate that highlights the terroir of Haute-Provence with a subtle blend of botanicals such as rosemary, thyme, basil, eucalyptus, sweet almond, and mint.

NEAT OR ON THE ROCKS

BASIL GIMLET

INGREDIENTS

1 oz. Licor 43 Horchata Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Stir, serve.

INGREDIENTS

2 oz. Gin XII ¾ oz. lemon juice ½ oz. basil syrup Prosecco (to top) PREPARATION

Use a Coupe glass. Do not add ice.

Shake ingredients and strain.

Garnish with a lemon twist.

RUDDELL’S MILL KENTUCKY STRAIGHT BOURBON As the first launch from The Covered Bridges Whiskey Company, Ruddell’s Mill Kentucky Straight Bourbon is small-batch released in individually numbered bottles. Meant to replicate an early mash bill in Kentucky’s whiskey history, Ruddell’s Mill is made of mostly corn rounded out with rye and barley. This first bottling is named after one of the first covered bridges in Kentucky, built in 1861 and functioned until 1964 when it burnt down. Bottled at a 92.2-proof, Ruddell’s Mill is perfect for sipping straight or mixing in cocktails.

OLD RUDDELL INGREDIENTS

2 oz. Ruddell’s Mill Bourbon ½ oz. Dry Curacao 4 dashes aromatic bitters PREPARATION

Combine ingredients over ice and stir.

Strain into a rocks glass with a large ice cube. Garnish with a premium cocktail cherry and flaming orange peel.

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CAROLANS COLD BREW Rich notes of coffee and chocolate match perfectly with the classic flavor of Carolans Irish Cream in this new expression. As the secondlargest maker of Irish Cream Liqueur, Carolans creates its classic line using naturally harvested honey and farm fresh cream. This new line is bottled at 34-proof, making it perfect for sipping on its own, in coffee or cocktails, or simply over ice. Cold Brew joins the original flavor and the line’s Salted Carmel expression.

4 COPAS EXTRA AÑEJO Full-bodied, complex, and meant for sipping neat or over ice, 4 Copas Extra Añejo brings a new player to the premium tequila category. The brand grows organic, pesticide-free agave from seed for a genetically diverse crop with improved flavor.

Once distilled, the Extra Añejo is aged for over four years in ex-American bourbon casks. The tequila has notes of nuts, citrus, and caramel with aromas of anise, banana, rosemary, and thyme.

COLD BREW MARTINI

NEAT OR ON THE ROCKS

INGREDIENTS

INGREDIENTS

1 ½ oz. Carolans Cold Brew 1 ½ oz. vodka 1 oz. espresso

1 oz. 4 Copas Extra Añejo Ice (optional)

PREPARATION

Combine ingredients in a rocks glass. Stir, serve.

Combine all ingredients in a mixing glass with ice and shake until chilled and frothy. Serve up in a coupe or cocktail glass and garnish with coffee beans.

PREPARATION

ANGEL’S ENVY KENTUCKY STRAIGHT BOURBON WHISKEY FINISHED IN MADEIRA CASKS Louisville, Kentucky-based craft distiller Angel’s Envy, releases a limited run of Kentucky Straight Bourbon finished in Madeira Casks. The launch is only available in select states and will only be a run of 3,360 bottles. The cask finish imparts a richness of tawny port and the dryness of sherry into the bourbon. Expect notes of toasted almond and oak, baked raisin, grass, and smoke on the nose with layers of complexity. After tasting notes of dried cherries and chocolate on the palate, you’ll notice a finish of lingering almond and hazelnut.

NEAT OR ON THE ROCKS INGREDIENTS

1 oz. Angel’s Envy Kentucky Straight Bourbon Whiskey Finished in Madeira Casks Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Stir, serve.

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Whether you see the glass half empty or half full, we’re looking at what’s inside it here at Chilled.

Perspectives can be tricky. The tighter you cling to yours, the harder it may be to see beyond it. After all, creativity requires freedom and demands that one be open to new things to evolve and propel forward.

In the spirit of trying new things, this issue of Chilled features a first!

In collaboration with Southern Glazer’s Wine & Spirits, we’re proud and honored to present our very first Bartenders Guide to Wine, a super exciting moment for us and one that was long in the making.

We’re challenging the status quo by inviting bartenders to embrace the fascinating world of suggesting, selling, and serving wine—proving how their influence is key to decision making. I mean, who is more instrumental in filling wine glasses

than bartenders? And when it comes to pouring wine in bars, a certain level of skill and expertise is needed.

So, bartenders, we’ve got your back with complete wine-know-how.

And while we’re on the subject of filling glasses, we check in on marketing to a new generation of drinkers as it evolves. Lastly, we revisit the Cosmopolitan, a fashionable classic that never went out of style.

Speaking of style, our cover couple, Sting and Trudie, are filling wine glasses with a message. Seeing potential in a rundown vineyard, they restored the estate to a magical place. With a mixture of family values, community ties, and a passion for doing good, the pair invites you to join them on a memorable journey celebrating wine and nature. How’s that for a little perspective?

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Sting Trudie

EXPERIENCE WINE WITH

and

You’re invited to famed musician Sting and his actor and producer wife Trudie Styler’s amazingly gorgeous 16th-century Tuscan home for a one-of-a-kind wine experience.

Sting and Trudie photos by Jaime Travezan.

All other photos courtesy of Il Palagio

Having spent the past twenty years restoring the longstanding Il Palagio villa and vineyards located in the Tuscan countryside south of Florence, Italy, the duo, alongside world-renowned winemaker Riccardo Cotarella are introducing new wines to the United States.

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Although Il Palagio has harvested and bottled wines since the mid-1500s, Sting and Trudie recently restored the sprawling estate, replanting 65 acres of vineyards using organic farming methods resulting in a beautiful portfolio of red and white wines.

The wine is available in several unique expressions of Tuscany’s signature Sangiovese grapes. The bottles feature soulfully created, eye-catching labels with artwork symbolic of Sting’s dynamic musical career named after the rock star’s song titles, including Message in a Bottle and Roxanne. “A wine is like a song,” shares Sting. “It has to tell a story. This is why I named my wines after my biggest hits.” The acclaimed certified organic, charmingly crafted wines are meant to be enjoyed with food and friends.

With this in mind, the husband-and-wife team offer the idyllic Tuscan estate as a peaceful Italian retreat inviting wine and food enthusiasts to experience the countryside through authentic and cultural activities.

Guests can rent one of the estate’s six guesthouses and explore the 800 acres through long weekends, romantic getaways, wellness retreats, and family vacations.

Guests can also take advantage of several wellness options like yoga, massage, acupuncture, and various relaxing therapies, along with other getting-back-tonature activities like horseback riding, hiking, fishing, and swimming in the on-site lake. There are in-house lessons in traditional and modern Tuscan cooking, vineyard tours, and guided wine tastings for wine and food enthusiasts.

Sting and Trudie are committed to the environment and the estate’s surrounding community. Not only does the sizable property revolve around organically produced wine, but indigenous bee colonies producing honey were also established with the environment in mind. “I have a huge belief in the importance of bees,” explains Trudie. “Not just for their honey which is a healing and delicious food, but the necessity of bee colonies that are vital to the health of the planet.”

They currently take care of 70 families of bees.

The remarkable landscape is also home to olive trees that have graced the estate for hundreds of years and were restored to total productivity. Staying true to their philanthropic nature, Sting and Trudie import their organic olive oil along with their honey worldwide with a portion of the proceeds benefiting charities.

Il Palagio’s Farm Shop, located just outside the estate, sells its farm-fresh produce, extra virgin olive oil, and flavored honey. The estates latest wine releases are available including Rosato New Day, Vermentino Baci sulla Bocca and Chianti Riserva La Duchessa. Sting and Trudie throw an annual party at the shop while Sting delightfully serenades his local Italian guests with song.

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Stingand Trudie passionately share their Il Palagio Estate wines and home with the world to inspire the simple joys of nature and life’s moments. Such a meaningful message in a bottle.

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MARKETING TO

MILLENNIALS

MONKEY IN PARADISE VODKA REACHES NEW VODKA DRINKERS

By Jill Dutton

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Monkey In Paradise receives recognition for its premium vodka, taking home the highest accolades from the most respected industry competitions. This level of quality naturally lends to a loyal group of customers, who are more than happy to create social interactions on Monkey In Paradise pages.

Monkey In Paradise is one of the only brands whose social media content is 100% customer-generated.

Lana Vegosen, Director of Brand Development, explains, “All fixed posts and stories are created and submitted by consumers, retailers, and other fans who want to share their versions of paradise, Monkey In Paradise. But, of course, the variety of loyal customers aren't just concerned about being Insta-famous. It's the quality of Monkey In Paradise that makes it a viral phenomenon—a Double Gold award-winning premium liquid on par with the best in the world, but at a price point almost everyone can afford.”

With that type of product, authentic positioning, and genuine appeal, it's no wonder that even in blind taste tests, customers prefer Monkey In Paradise to top national and global brands over 95% of the time. The company's experienced sales team knows that if the fun, colorful label doesn't stand out in the minds of new and loyal customers, the smooth taste absolutely will.

The brand was originally conceived by millennial friends who wanted to liven up the vodka category with fun packaging, outstanding quality, and affordability.

That philosophy has guided the brand through its latest label launch a couple of years ago and its consistent expansion and growth.

As a smaller company, Monkey In Paradise can listen and react to consumers and trade partners with concern and efficiency. Thanks to the internet and global connectivity, consumers can speak louder now than at any time in human history.

As a result, marketing has become as much a discipline of reaction as it is anticipation. Marketing to the consumer means effectively marketing for the consumer, and that is what their brand, social media pages, and path forward continue to be all about.

KEY WEST EXPERIENCE The production distillery, tasting room, and retail experience in Key West are the next steps in neverending efforts to infuse fun and a little paradise into the Monkey In Paradise brands and into life as a whole.

“As brand stewards, we are always looking to reconnect with people, especially our consumers, collaborators, retailers, distributors, and, of course, our other old and new friends. The natural beauty of Key West and the gorgeous Perry Hotel make it the perfect place to share all things Monkey and

Paradise and to create a variety of signature and incomparable ways to experience that paradise.

Tastings, music, delicious food, catamarans, and the array of waterfront activities make us extremely excited to begin the Key West offerings and adventures. Paradise calls this destination home, and we think the rest of the world will love it too,” Vegosen says.

FORWARD THINKING PACKAGING Monkey In Paradise CEO Patrick McGeeney, deserves a lot of credit for the forward-thinking packaging.

“When he took over the brand, he changed the packaging with a forward-thinking firm, CF Napa.

The label is colorful and simple and stands out on any shelf. Patrick listened to consumers who were tired of the usual vodka packaging and packaging colors, and he acted. As a result, the current packaging has won several national and global design awards and has provided a huge boost to all of our marketing and sales objectives.”

BARTENDERS GET CREATIVE WITH MIP “As we return to life in the on-premise world, we see a resurgence of activity, with popular beverages from the traditional Cosmo Monkey, Monkey Martini, and Dirty Monkey to a wide range of Monkey Mules with fresh fruit and ginger beer, a Sour Monkey with lemonade, and fun mixes in every size, shape, color, and concoction. Monkey In Paradise Vodka lends itself perfectly to creative ideas and innovations. Peter Pace, CMO, says his summer favorite is Monkey In Paradise with crushed ice, Fresca, and mint— creating, Monkey BOOM! Monkey In Paradise has all the cues that matter to today’s vodka consumer—a vibrant and colorful look, a product that is 100% American-made, and liquid derived from only ultra-pure distillation processes and ingredients. “It's not just copperdistilled seven times and carb-free, gluten-free, and sugar-free,” notes Vegosen. “It's the vibe of today and tomorrow's vodka consumers.”

“IT'S THE QUALITY OF MONKEY IN PARADISE THAT MAKES IT A VIRAL PHENOMENON—A DOUBLE GOLD AWARD-WINNING PREMIUM LIQUID ON PAR WITH THE BEST IN THE WORLD, BUT AT A PRICE POINT ALMOST EVERYONE CAN AFFORD.” — LANA VEGOSEN CHILLEDMAGAZINE.COM

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VODKA OF TOMORROW, LITERALLY

By Joseph Luparello

BROKEN SHED VODKA IS AHEAD OF ITS TIME Giving consumers a taste of ingenuity and forward-thinking marketing campaigns, the “Vodka of Tomorrow” mantra pays tribute to Broken Shed Vodka’s home country of New Zealand and its time difference with the United States. “Broken Shed Vodka is not only figuratively ahead of its time but literally ahead of United States time, too,” explains Jean-Marie Heins, Chief Marketing Officer, Broken Shed Vodka.

As an island country in the Southwestern Pacific, New Zealand’s location on the globe is already actively living tomorrow.

Metaphorically speaking, the Vodka of Tomorrow calls to vodka connoisseurs far and wide looking to discover what vodka can be, rather than what people think it should be, with a creative marketing campaign.

As the story goes, two American explorers were drinking in a rustic shed near Lake Wanaka, a small town nestled in the Southern Alps of New Zealand in 2009.

Being ahead of their time, they set out to make a world-class vodka and joined forces with local kiwi and master blender Mark Simmonds. The trio then spent over a year refining the filtration process, testing distillates, and sampling over ten different water sources from all over New Zealand.

Their journey saw no end until they arrived at the two optimal water supplies to craft a recipe consisting of only the highest quality and purest ingredients. Mineral-rich aquifer water from New Zealand’s South Island (15,000 years old), and filtered spring water from its North Island, were chosen.

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The proprietary blend of waters and whey distillate produced a liquid with a remarkably clean taste. Broken Shed Vodka is a smooth, modern product without additives, added sugars, nor sweeteners.

The vodka is certified gluten-free and like all food and beverages in New Zealand, GMO-free. The mindfulness and intricacy behind the creation of this spirit are ideal for today’s discerning consumer.

As far as mixing with Broken Shed Vodka, Master Blender Mark Simmonds says, “We love all of the amazing cocktails bartenders have been creating using Broken Shed.

Playing around with infusions—the possibilities are endless when it comes to making your custom cocktails from pumpkin puree and apple cider to coconut cream and fresh herbs.” The full-bodied, clean, crisp taste, and smooth, warm finish enhances practically any cocktail.

In addition, the distillation process results in a wonderful mouthfeel that is perfectly showcased in a simple Martini with a twist.

“We encourage bartenders not to hide the vodka with sugary mixers and syrups, but instead highlight it,” says Mark. “Insider tip: Broken Shed on the rocks with an orange peel is fantastic!”

So next time you are eager to time travel, consider sending your taste buds to New Zealand with a sip of Broken Shed Vodka.

The fullbodied, clean, crisp taste, and smooth, warm finish of Broken Shed Vodka enhances practically any cocktail.

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Crafting Gin for a

New Generation

NOLET’S Gin is rooted in tradition, with a modern twist

By Mary Patterson For over 330 years, the Nolet family has been crafting spirits celebrated by drinkers around the world. Tenth-generation owner Carolus H.J. Nolet, Sr. and his sons Carl H.J., Jr. and Bob created NOLET’S Finest Gins with its two expressions—NOLET’S Silver and NOLET’S Reserve—using multiple generations of distilling knowledge and expertise. The spirits are elegant and sophisticated, with a fresh take on gin that appeals to the mindful consumer.

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Modern drinkers have changed their habits. They’re looking for premium spirits that deliver excellent taste while fitting into a healthier lifestyle, something NOLET’S Gin does perfectly. “Our family business would not have survived over 330 years had we not been adaptive to change, innovation, intimately understanding our consumers and challenging ourselves to become even better every day,” shares Carl Nolet Jr., CEO & President of Nolet Spirits USA.

“We are excited about the inspired cocktails that leading bartenders around the country are developing using seasonal ingredients that pair beautifully with the botanicals already found in NOLET’S Silver.”

“NOLET’S Silver Gin is a perfect example of this mindset as well as our growing Ketel One Botanical varietals. We recognized the conscious consumer, and NOLET’S Gin resonates with the rapidly growing ‘better for you’ category.” NOLET’S Silver Gin has no carbs, no sugar, is gluten-free, and is only 117 calories per 1.5 oz serve. It is also Non-GMO Project Verified.

We care as deeply about what goes into every bottle, just as mindful consumers care deeply about what they are eating and drinking. This sentiment rings truer than ever in a world where caring for ourselves and each other has become a priority.”

NOLET’S Silver Gin is crafted using real botanicals of fragrant rose, juicy succulent peach, and slightly tart raspberry. Each botanical is carefully selected, macerated, and then distilled separately to ensure that a balanced and smooth flavor is consistently achieved. While notes of juniper are still present, the focus of NOLET’S Gin is more on soft floral and fruit botanicals to create an easy-to-drink gin perfect for the modern palate.

“With the guidance of our father, my brother and I aimed to craft something very special with NOLET’S Silver that is both rooted in our family’s distilling tradition and representative of the modern styles in which gin is now appreciated and enjoyed,” shares Carl Nolet, Jr. NOLET’S Gin starts with 100% wheat distilled into an ultra-wheat spirit using a four-column distillation process. Purified water is added to the spirit to create a premium base. Next, only the hearts of each

individually distilled botanical are kept and blended to create a perfectly balanced gin. A Nolet family member approves each batch of spirit before it can be bottled at the Nolet Distillery in Schiedam, Holland.

For bartenders working with NOLET’S Silver Gin, crafting cocktails is made easy. Thanks to the unique profile and ultra-premium quality, all that’s needed is club soda and a seasonal garnish. While there is plenty of room for more complex cocktails with the spirit, simplicity is best when creating drinks for mindful consumers. Nolet, Jr. notes, “We are excited about the inspired cocktails that leading bartenders around the country are developing using seasonal ingredients that pair beautifully with the botanicals already found in NOLET’S Silver.”

One of the brand’s signature serves is its Botanical Gin & Tonic paired with a range of seasonal ingredients for garnishing. Thanks to the gin’s floral and fruitforward notes, it’s possible to pair with a wide range of ingredients, like persimmon, cucumber, cherry tomatoes, chamomile, bay leaf, basil, fennel, makrut lime, peppercorn, star anise, and much more.

As the seasons turn and cocktail menus begin to transition, NOLET’S Silver Gin easily pairs with these changing flavors. For fall and winter, opt for spiced and savory additions that play with both the top fruit and floral notes as well as the underlying botanical blend. But no matter what garnishes you choose, the key to a NOLET’S Gin and Tonic serve is to use a copa balloon glass and a premium tonic.

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The YEAR OF

INNOVATION Bacardi Leads the Charge in Cross-Category Exploration

By Michael Tulipan It is no surprise that the spirits industry will reinvent itself to answer the call of a new generation of drinkers. It’s a well-known trend that today’s audience is focused on innovation and premiumization.

As a result, brands seek to connect with this new generation, offering more novel and unique experiences, including inventive flavors and expressions. And none

is more focused on innovating than Bacardi, which is leading the way in 2021 with a “year of innovation,” including 40 new product launches, in North America alone, across all categories from RTDs to new lines to limited editions.

Even during so much uncertainty, the teams laid the groundwork for new product launches in 2021.

“Last year, during the pandemic, we could have made the call to slow down our innovation work,” says Sean Eckhardt, SVP & Managing Director of Sales, Bacardi North America. “Instead, we attacked it with purpose and intent to prepare for what we expected would be a year filled with a desire to explore new products and a big return of those social occasions that we all missed during lockdowns.”

Mauricio Bermudez, Senior Director of Insights, Bacardi North America adds, “We are tapping into the growing consumer trends of premium, all-natural ingredients, low- and no-ABV products, and growing demand for convenience with canned cocktails.”

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One early success story is Grey Goose Essences, the company’s biggest vodka investment since the original Grey Goose. Three expressions feature real fruit and all-natural ingredients and botanicals, an appealing 30% ABV, lower than regular vodka, and no sugar, carbs, or gluten. Already, Bacardi is ramping up production in France to meet soaring demand.

Company leadership focused on the key area of RTD cocktails, which have exploded in sales due to their rapid adoption by Millennials. IWSR reports that the

ready-to-drink cocktail segment is the fastest-growing alcoholic beverage category in the United States, with 62.3% growth by volume in the RTD category in 2020.

Launched in 2020 with three expressions, Lime & Soda, Limon & Lemonade, and Rum Punch, Bacardí Real Rum Cocktails quickly became a top performer due to convenient single-serve cans and low 5.9% ABV. Building on that success, new this year is a variety six pack and three new flavors perfect for outdoor summer imbibing, Bacardí Bahama Mama with notes of orange, red berries, and pineapple, Bacardí Mojito combining zesty lime and revitalizing mint, and Bacardí Sunset Punch, a variety pack exclusive with tangy blood orange, lemon, and ginger flavor notes.

With a summer full of reunions and get-togethers that were put on hold by the pandemic, RTD sales are set to soar, and Bacardi is ready with several high-quality new offerings. Bombay Sapphire Gin & Tonic and Gin & Tonic Light are two bartender-quality Gin & Tonic cocktails in the convenience of a can. Cazadores Tequila cocktails come in three versions, the Paloma, Margarita, and Spicy Margarita.

The first 100% agave tequila RTDs, made with natural flavors and a hint of agave for sweetness.

“We believe that we can help elevate the perception of canned cocktails by showcasing our wellknown brands and delivering a quality drinks experience,” says Eckhardt. “Convenience should not come at the sacrifice of a quality and flavorful cocktail.”

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a legacy of

Innovation CORRALEJO CELEBRATES

25 Years

OF TEQUILA MAKING

By Michael Tulipan

T

he heritage of tequila and Mexican independence is inextricably tied to Corralejo Tequila, which celebrates its 25th anniversary with a unique limited-edition bottling. This new release continues the legacy of innovation that has been the hallmark of Corralejo since its founding in 1996 by Don Leonardo Rodriguez Moreno.

birthplace of Father Miguel Hidalgo y Costilla, a Roman Catholic priest and revolutionary leader who Mexicans refer to as the “Father of Mexican independence.” Tequila was produced on-site as far back as the 18th-century, but it had been decades since it was made there until Don Leonardo restarted production.

The Hacienda where Corralejo is created was named for the nearby town of Pénjamo, Guanajuato, and had historical significance in Mexico’s fight for independence from Spain. The Hacienda was the

To mark the 25th anniversary, Corralejo took inspiration from the success of its Extra Añejo 1821 to create a limited-edition tequila that has been aged in Templeton Whiskey barrels for five years. The tequila

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started with a special selection of agave hearts slowcooked in clay ovens to better maintain the aromas and sugars. Fermentation then gets a kickstart thanks to a unique yeast strain cultivated inside the walls of the hacienda.

Corralejo Tequilas undergo two distillations, first in a traditional column still and then a second Charentais distillation in alembic copper pot stills.

different reposados that show off different agave characteristics. Notably, the Tequila Añejo 99000 Horas is aged for 18 months.

Innovation remains at the heart of Corralejo’s product development. “We are a company with values based on constant work,” Valtierra says, “Continuously seeking innovation with our products, while always respecting our roots and tequila tradition.”

Corralejo marketing manager Nohemi Valtierra says, “The second distillation manages to give our tequilas a flavor that distinguishes them and enhances the aromas of the raw material, the agave.” The resulting anniversary tequila has notes of rye, vanilla, caramel, and a smooth, buttery finish.

Only 1600 bottles were produced of this special edition, which is offered in a luxurious custom wood box. Valtierra recommends it be enjoyed neat in a cognac-style glass to savor the agave and Templeton Rye notes. She recommends using Corralejo Silver and Corralejo Reposado for cocktails, with the añejo and aged limited editions for sipping.

Corralejo’s line features an impressive range for a small artisan producer, including tequilas, liquors, and gourmet products. The tequila line-up features the traditional silver, reposado, and añejo, along with small production aged releases including several

Only 1600 bottles were produced of this special edition tequila, presented in a luxurious custom wood box.

Innovation remains at the heart of Corralejo’s product development. “We are a company with values based on constant work.”

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it runs in

THE FAMILY MAKING E L MAYOR TEQUILA WIT H PASSE D-D OW N TRADITIONS

By Michael Tulipan

The González family

has been practicing the art of tequila making for four generations, receiving much acclaim for its El Mayor artisan tequilas. Now the company is breaking ground thanks to its newest and first woman fourthgeneration distiller and brand ambassador, Graciela González, as well as an innovative distilling facility, Destiladora González Lux, that continues a centuryspanning partnership.

for 18 months, and Extra Añejo for at least three and a half years. “All the unique color, aroma, and flavor of each expression comes from the resting process,” Graciela says.

Like his father and his mother’s father, Rodolfo is an extremely hands-on master distiller, overseeing the entire process from field to bottle. El Mayor, meaning the eldest, honors Rodolfo’s grandfather who taught him the tequila-making tradition.

El Mayor balances tradition and technology in its production process. The tequilas are made from only the highest quality Blue Weber Agave growing at 7,500 feet above sea level in the rocky terrain of Jalisco’s highlands and the valley area. Century-old techniques are utilized throughout, from the coa that trims the agave to the slow-cooking and gentle pressing of the piña. A secret family recipe produces a unique yeast that gives El Mayor tequila its distinctive flavor. All this takes place under the eye of thirdgeneration master distiller Rodolfo González.

Inheriting that tradition is something Graciela has been preparing for her entire life. “At a young age,” she says, “I started visiting the distillery with my father and walking through every single step of the process.” When she and her brother Paul were old enough, they graduated to the tasting room. Her father always treated the siblings the same, which helped prepare Graciela for her place in the business.

“I did realize that this industry is mostly male-driven,” she says, “but my father always supported my dream.

In fact, he encouraged me to become part of it.”

The El Mayor line was designed to be sipped. Each expression starts with unaged El Mayor Blanco, which is then aged in bourbon barrels. The brand’s Reposado rests for at least nine months, the Añejo

Destiladora González Lux continues the decades-old partnership in tequila making between the Lux and González families. This new distillery uses the same methodology to produce award-winning tequila

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“ALL T HE UNIQUE C OLOR, AROMA, AND FLAVOR OF EACH EXPRESSION C OMES FROM T HE RESTING PRO CESS .” as the family’s Destiladora González González has used for more than 150 years.

Graciela promises lots of interesting, limited editions in the future, like the El Mayor Extra Añejo Sherry Cask Aged.

On a tasting trip, Graciela and Paul were tasting sherry when inspiration struck.

She loved the notes she was getting from the sherry and wondered how a tequila would behave if it aged in sherry casks.

El Mayor tequilas are versatile and make great additions to classic cocktails.

Graciela suggests swapping bourbon or rye in a Manhattan with añejo or riffing on Espresso Martinis with tequila. Even better, try a Bloody Maria instead of the usual Bloody Mary.

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FROM FIELD

TO BOTTLE

Zignum Distillers Get to the Heart of Making Mezcal.

By Michael Tulipan

Zignum, which means “tip of the spear,” is Preservation of the land and agave is key to celebrated for being an exceptionally smooth the industry’s survival. In addition, Moise says, “Consumers are becoming more conscious of and refined mezcal. where the products they consume come from “Consumers are beginning to disentangle the and thus recognize and respect when a brand expectation of smokiness from mezcal,” says has a mission towards social responsibility.”

Saul Moise, Commercial Director, USA. While long associated with smokiness, mezcal has Zignum employs an eco-friendly mindset become increasingly diverse, with brands from field to barrel to bottle. Its “Green Distillery Program” guides like Zignum leading by eschewing smoke Method processes throughout the in the distilling process. “Instead, Zignum sustainable sharpens the consumer’s focus on the pure distillery to include the use of solar energy, production residues, and agave flavor of the spirit, delivering that to composting the consumer without any distractions for wastewater treatment. The property also houses its agave nursery to protect the longthe palate,” explains Moise. term viability of the species.

From cultivation to bottling, the company is completely integrated. Zignum grows its Casa Prieto also maintains deep ties to the Espadín agave plants, over 14,500 of them community, both as an employer and its spread over 11 hectares. The piña, or agave two foundations. The Fundación El Agave y hearts, are harvested at the peak of maturity Nosotros focuses on promoting local artists to bring out the authentic flavor of the agave and artisans. The Fundación Don Antonio in the finished spirit. Then the piña is cooked Rivera Venegas offers essential services to in four traditional brick ovens rather than the locals such as medical care, assistance with standard pit ovens, which impart a smoky natural disasters, and training in agronomy. quality in other mezcals.

Moise recommends enjoying Zignum in a The distillery houses more than 1,500 new traditional "veladora" or candle glass—a French and American oak casks for aging. short glass with a wide mouth that allows for Zignum Reposado is aged in American white inhalation of a mezcal’s aromas, along with oak barrels for a minimum of eight months, orange slices sprinkled with agave worm salt. while the Añejo rests in a combination of He says, “The citrus of the orange enhances French and American oak for at least 18 signature agave notes within the mezcal.” months, both periods longer than required by Bartenders can also riff on classics like the the regulations governing mezcal production. Paloma and Moscow Mule by subbing Zignum for tequila and vodka.

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HERITAGE, INNOVATION, AND SOCIAL RESPONSIBILITY ARE AT THE HEART OF CASA ARMANDO GUILLERMO PRIETO BRANDS. THE COMPANY PRODUCES THREE MEZCAL LABELS, INCLUDING ZIGNUM.

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the

CUERNAVACA

GET TO KNOW AVILA’S SIGNATURE COCKTAIL

By Mary Kate Patterson

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TEQUILA HAS THE MARGARITA, WHISKEY HAS THE MANHATTAN, AND NOW,

AVILA Christian Rubio Like tequila and mezcal, Avila is made from 100% agave and is specific to the Morelos region of Mexico. The carefully grown and harvested agave uses a combination process of both roasting and steaming to create a highly unique spirit specific to the Morelos region. Since 2012, Revel Spirits has been making Avila and building its recognition with United States based drinkers. In the past year, the brand began a quest to find Avila’s signature cocktail.

Enter bartender Christian Rubio, a bartender from Morelos, and the Cuernavaca.

The team at Revel began the search for the right cocktail creator and found it in Christian Rubio. A native of Morelos, Rubio trained under prestigious bartenders around the world before returning to Mexico to open several cocktail bars, restaurants, and a cocktail catering company.

“The Revel crew came to my restaurant and tried my cocktails and asked, ‘who was the creator?’ and my name come up,” shares Rubio. “And luckily Juan Carlos Gordillo (Revel’s director of operations) knew me, and he knew I was from Morelos.”

After teaming up with Revel, Rubio got to work drafting what would eventually become The Cuernavaca, named after the capital of Morelos. “Cuernavaca is known as the city of eternal spring and it’s the second city in the world with the most pools per square meter. So, the creation of the cocktail was thinking

HAS THE CUERNAVACA. of great weather and freshness and joy,” Rubio explains. The cocktail uses fresh ingredients pulled from the local environment. Rubio adds, “it has a very nice light pink color resembling the pink of the bugambilia.”

“My favorite thing about working with Avila,” shares Rubio. “Is that it’s an amazing Agave Spirit and it’s from Morelos, my home state. The notes are different in all the different Avila’s, but I love the flavor profile of each. You can find some earthiness, smokiness, wood, and certain herbs. Ávila is amazing to sip, and I always recommend not to shoot it but to kiss it (besitos de Ávila), sip it and it would be an amazing aperitive or digestive. It’s also amazing for food pairing. It’s great for cocktails as well because of its flavor profile.”

What are Rubio’s dreams for his creation? “The hope I have for the cocktail is that people would like it and get transported to freshness and happy moments. Joy and fun. I hope you can get a Cuernavaca everywhere you can find Ávila.”

THE CUERNAVACA 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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RECIPES FROM NYC TO BORDEAUX TO BEIJING, RENAISSANCE HOTELS EXPERT BARTENDERS ARE MIXING UP THE COSMO IN CELEBRATION OF THE CLASSIC COCKTAIL’S COMEBACK. Photos courtesy of Renaissance Hotels

HUTONG COSMO Beijing Capital Hotel

INGREDIENTS 22 ml Beijing Er Guo Tou 52° 43 ml fresh haw juice 18 ml Chinese fermented glutinous rice wine Chinese red flower Pickled Hawthorn fruit Lemon peel and mint leaf (for garnish) PREPARATION Combine ingredients in tin, shake, strain into coupe. Garnish with flower.

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PASSION OF THE STREET

Ratchaprasong Hotel, Bangkok INGREDIENTS 45 ml Kristall Thai Spirit Gin 15 ml orange curaçao liqueur 30 ml fresh passion fruit 15 ml fresh lime juice 12 ml Roselle water 15 ml passion fruit syrup PREPARATION Gently add and stir all ingredients in a shaker. Shake and strain into a Bordeaux glass over ice spheres.

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ONE BLOCK AWAY Chelsea, New York

INGREDIENTS 2 oz. vodka 1 ⁄2 oz. lemon juice 1 ⁄2 oz. triple sec 1 oz. pomegranate juice PREPARATION Combine all ingredients and stir. Strain over a large ice cube in a cocktail glass.

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SUMMER VIBES Bordeaux, France

INGREDIENTS 40 ml Fair Vodka 20 ml Lillet Rouge 20 ml Expresso Alchimiste 20 ml grape juice PREPARATION Prepare your shaker with ice, add ingredients, shake, strain and garnish with fresh grapes and edible flowers.

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LAST CALL

CHILLIN’ WITH

ANDREW RANNELLS ANDREW RANNELLS, WHO STARS IN THE COMEDY SERIES, GIRLS5EVA AND SHOWTIMES BLACK MONDAY, PARTNERS WITH KETEL ONE VODKA ON MAKERS OF MARVELOUS, WHICH CELEBRATES THE HOSPITALITY COMMUNITY AND GIVES BACK TO BARTENDERS FOR THEIR CRAFT, CREATIVITY, AND SERVICE. “I’VE WORKED IN THE SERVICE INDUSTRY MYSELF,” HE SAYS. “SO, IT’S IMPORTANT FOR ME TO WORK WITH BRANDS GIVING BACK TO THE HOSPITALITY COMMUNITY.” Photo by Wheelhouse Labs

HOME BAR

I am usually pretty good about keeping a stocked bar, but I got out of the habit this year. I’ll get back in there!

DINING OUT

I love the Sunset Tower. Always have.

And I’m a big fan of the San Vicente Bungalows and Mozza. I’m from Nebraska, so I tend to order steak when I go out. I don’t make it often at home so it’s my going-out treat.

FAVORITE BAR

Back in New York, Bar Centrale and Glass House Tavern are in the regular rotation for meeting folks. No cocktail I make at home is as good as when a bartender makes it for me.

DRINK

I love a Ketel One Vodka Gimlet, and I’ve been known to order a Martini as well. Always with a twist. I don’t like olives.

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Cocktail Inspiration 1oz Gin 1oz Fleur Charmante 1/4oz Lemon Prosecco (to top) Shake first three ingredients with ice & strain into chilled coup glass.

Top with prosecco Garnish: Lemon peel 1.5oz Bourbon 3/4oz Fleur Charmante 3/4oz Sweet Vermouth 2 Dashes Orange Bitters Stir ingredients and strain into a chilled martini glass Garnish: Cherry 1.5oz Vodka 1oz Fleur 1/2oz Crème De Cacao Stir in a mixing glass filled with ice and strain into a chilled martini glass Garnish: Orange peel

now in market and available at...

FleurCharmanteLiqueur.com

+

RUM & COLA REIMAGINED

PREMIUM COLA MADE WITHOUT HIGH FRUCTOSE CORN SYRUP

&

PREMIUM RUM AGED 4 YEARS UNDER THE CARIBBEAN SUN

LIVE PASSIONATELY. DRINK RESPONSIBLY. WWW.RESPONSIBLEDRINKING.ORG ©2021. BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED BACARDI U.S.A., INC., CORAL GABLES, FL. RUM – 40% ALC. BY VOL. EACH RUM SPECIALTIES – 35% ALC. BY VOL.