Chilled Magazine - Volume 14 Issue 6

CHILLED RAISE YOUR SPIRITS

*

Sipping Luxury Tequila with

RITA ORA BITTER TALES Bartenders

share their best cocktail-making stories

ENJOY RESPONSIBLY ENJOY OUR QUALITY RESPONSIBLY. MARTELL BLUE SWIFT®. MADE OF MARTELL® COGNAC V.S.O.P. THEN FINISHED IN KENTUCKY BOURBON CASKS. 40% ALC./VOL. (80 PROOF). ©2021 IMPORTED BY MARTELL & CO., NEW YORK, NY

L’Aperitivo Nonino Botanical Drink. Grain Neutral Spirits and Brandy With Natural Flavors Added. 21% Alc./Vol. Imported by Terlato Artisan Spirits, Lake Bluff, IL. Enjoy Responsibly.

ELEGANTLY SIMPLE PURELY ITALIAN 100% natural L’Aperitivo Nonino transforms prosecco, tonic or soda into a sparkling cocktail that’s anything but ordinary.

PURE ITALIAN, WITH A TWIST

% 100 NATURAL

CONTENTS

VOLUME 14 - ISSUE 6

96

100

Rita Ora Joins Próspero Tequila

Copalli Rum Distillers Commitment to the Environment

A Reflection of Pride

Leading by Example

104

Telmont’s Plan toward Sustainability

The Botanist Gin

In the Name of Mother Nature

108

Mixing with The Bitter Truth Liqueurs

Mixing with Bärenjäger

Winter Cocktail Collection

Doing More for the People and the Planet

110

The Invention of the Cocktail Mixing with Laird’s Applejack Through Time

114

118

Cocktails by Adam

Chelsea Five Gastropub Tropicana, Atlantic City

Recipes

CHILLED MAGAZINE

102

106

Infinite Combinations

4

features Hotspot Spotlight

ISCOVER

CARAJILLO 43 ALWAYS DRINK RESPONSIBLY. LICOR 43 LIQUEUR, 31% ALC. VOL. PRODUCT OF SPAIN. PRODUCED BY DZ LICORS S.L. 2020 ZAMORA COMPANY USA, DALLAS, TEXAS

ALWAYS DRINK RESPONSIBLY. LICOR 43 LIQUEUR, 31% ALC. VOL. PRODUCT OF SPAIN. PRODUCED BY DZ LICORS S.L. 2022 ZAMORA COMPANY USA, DALLAS, TEXAS

TM

CONTENTS

VOLUME 14 - ISSUE 6

departments

14

Editor’s Note

10 A Message from Shaun Gordon

Bottoms Up! 12 14 18 20

Cool Bottles - In High Spirits Wine Labels - From Grape to Glass How to Use Smoke Bubbles Anatomy of the Bottle - Aqua Ignis

84

The Locals 26 28 30 32 36 38 40 42 44

Bartender Submission - Kingston Chan, Los Angeles Bartender Submission - Nicole Carter, Palm Beach 5 Things - with Beverage Director Adam Miller Brand Owner Profile - IXM’s Bill Henderson and Denise Raab Chilled 100 Bartenders - Mixing with Amaro Distillery Profile - Saint James Distillery Beverage Director Profile - Dave Purcell for Winston House Portfolio Profile - Pernod Ricard Whiskey Trade Show - Bar Convent Brooklyn

Special Section - Cognac 53 58 62 66 68 72 74 76 78

Connecting with Coganc The Cognac Conversation Modern Mixing With Cognac Mixing with The Swift Ones Ask a Bartender - Mixing with Cognac Riff on a Classic - The Chocolate Old Fashioned French Spirits - The Magic of Absinthe French Spirits - Luxury Spirits French Spirits - A Tribute to Café Brulot

22

Advanced Mixology 48 50 80 82 84 86 88 90

Drink In History - The Side Car Food Know How - Allspice Berry That’s the Spirit - The California Brandy House Drink Well - Best of Both Worlds with Dos Maderas Rum Crafting Cocktails - The Perfect Purée Mango Passion Fruit Blend In the Know - Vinexpo America | Drinks America Brand Spotlight - Licor 43 Horchata Spotlight Launch - Lyre’s Non-Alcoholic Spirits

Mix It Up

22 46 92 120

Behind the Cognac Bar Celebrity Sips - Yellowjackets Shaking & Stirring - Launches Last Call - Chillin’ with Chrissy Metz

68

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

CHILLED VOLUME 14 ISSUE 6 DEC/JAN 2022 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

6

CHILLED MAGAZINE

VOLUME 14 - ISSUE 6 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 EDITORIAL ASSISTANT Sophia DeVito MARKETING ASSISTANT Joy Sinacore DIGITAL COORDINATOR Dylan Perry EDITORIAL STAFF Isabella Cruz, Rob LeDonne, Joseph Luparello, Heather Dolen, Megan Rider, 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 Shaun Gordon, Jules Schneider, Adam Way, Richard Fri ART DEPARTMENT Brittany Trayah, Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY Cover photo by Dusan Reljin 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 6 ©2022 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved.

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

For more information, visit printreleaf.com.

8

CHILLED MAGAZINE

Making the Ordinary Extraordinary

92

PTS

Excellent, Highly Recommended Ultimate Spirits Challenge 2019

@gunpowder.gin.us @sheddistillery @thesheddrumshanbo.ie GunpowderGin.com ENJOY RESPONSIBLY.

– August 2019

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

Great Irish Gin

Letter GUEST EDITOR'S

Reflection. A keyword in our lives right now.

Especially when everyone is in recovery and rediscovery modes. I do think rediscovery, though, is what’s most important right now as we begin another year. It’s crucial to the beverage industry and all professionals working out there, no matter where and what your role.

Look, in the end, we’re all a family, and the holidays have taught us to celebrate past experiences with our friends, coworkers, and anyone who holds a place in our hearts. I mean, c’mon. We all need to celebrate life in general now and discover how to make choices that better ourselves for the future.

In the bartending trade that could mean learning from past mistakes. Trust me. I have taken plenty of missteps in my career, but I managed to come out standing. If nothing else, I’ve learned that opportunities happen on your own accord, not by relying on someone else.

Yes, it is true that everyone working in hospitality should learn independently, but I also think everyone must learn from coworkers and every person on the other side of the bar, too. Take away any little thing you can that will incorporate knowledge and technique. Then reflect, grow, and of course, rediscover.

We’ll never forget our mentors, but the important thing is to pass on what you have learned to the next person. That’s my advice. Study, push forward, learn from past mistakes, and ensure the next generation is given what they need to succeed.

Above all, make sure you take the initiative for your own success. Nothing in life is handed to us, so make things happen for yourself. Live, learn, love life, and enjoy it! Just make sure to take time to reflect and rediscover as often as you can. I know I will.

Shaun Gordon

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CHILLED MAGAZINE

Passion for the art of the craft is the driving force behind Shaun Gordon’s eclectic cocktail creations. He is currently shaking it up at Sweet Liberty and The Oasis, two of Miami’s hot spots. Shaun got his start under his mentor, Jim McCourt, at Prohibition in Charleston. To keep his technique sharp and his cocktail creations fresh, Shaun gathers inspiration from all the places he’s visited, along with his involvement in events, conferences, and numerous cocktail competitions around the country.

©2021 IMPORTED BY LOBOS 1707 NEW YORK, NY PROTECT YOUR PACK. DRINK RESPONSIBLY.

BOTTOMS UP!

COOL BOTTLES

IN HIGH SPIRITS THE CRAFT IRISH WHISKEY CO. EMERALD ISLE WITH FABERGÉ

This single cask, ultra-rare bottling of 30-year-old triple distilled single malt Irish whiskey, is accompanied by two exclusive creations from the team at Fabergé, all encased in a custom dark walnut box. The truly unique box set includes a range of extras outside of the whiskey, making the set an incredible luxury experience. The bottle itself mimics the look of a Fabergé egg and is highly decorated. Starting price is a world record $2 million dollars with 100 percent proceeds to charity.

HENNESSY • 8

A cognac masterpiece and a tribute to eight generations of master blenders, Maison Hennessy launches the first NFT. The Hennessy·8 NFTs come with both physical and digital attributes. Offered exclusively through BlockBar.com, available to one buyer only, priced at $226,450.00. A physical commemorative sculpture accompanies jewel-like copper key to open a chest, cradling a carafelike shell, every detail representing the pinnacle of the art of cognac-making.

THE DALMORE DECADES COLLECTION

The only six-piece set in The Dalmore Decades Collection has sold at auction at Sotheby’s Hong Kong for $1.1 million. There are limited five-piece collections available globally. This luxurious set of artfully crafted whiskies is made up of five liquids (1967, 1979, 1980, 1995, and 2000), offering collectors a once-in-a-lifetime chance to acquire these remarkable pieces of history.

12

CHILLED MAGAZINE

BOTTOMS UP!

WINE LABELS

THE VINTNER’S JOURNEY FROM GRAPE TO GLASS

IMAGERY PINOT NOIR, 2019

This jammy Sonoma pinot has notes of strawberry, cherry, and boysenberry enriched by a blend of 5% Petit Verdot. The packaging features a bold cutout design that fully integrates the label with the bottle. The brand shares that the iconic drip design is meant to invoke dripping wine and paint, an allusion to the artistry found in each bottle.

ORIN SWIFT SLANDER PINOT NOIR, 2020

The simplistic label on this bottling from Orin Swift lets the bottle speak for itself. A simple brown paper with typewritten text brings a gruff and punchy look that pairs well with fickle nature of the grapes. The 2020 expression has notes of candied cherry, strawberry, crushed gravel, wet brick, and white pepper.

PRECISION WINE CO. PROTOTYPE PINOT NOIR

Created by California wine country rising star, Trevor Sheehan, Prototype Pinot Noir is a big and bold expression with strong notes of dark berries, licorice, and cherry. The bottle design uses a clean and modern font with a relief stripe hinting at pavement to pair with the image of a 1930s-esque pre-space age vehicle.

This mixing of eras is a fantastic tribute to the modern take on a classic varietal found inside the bottle.

14

CHILLED MAGAZINE

One Spirit,TwoCultures Rum produced in

Casks of 20 year

C a sk s of 20 ye ar old

B a rb a d o s a nd Gu ya na

old Palo Cortado

Pedro Ximénez

5

year s

t o J e r e z , S pa i n

5

year s

5 years

3 years

2 years

v isit a fusion of t wo c u lt u r e s a t

D o s M a d e r a s .c o m

©2021 Palm Bay International, Boca Raton, FL

With great

cocktails

comes great

conversation.

a every

in

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.

Enter the Age of

Angostura

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.

Life is so Bitter A DASH OF BITTERS IN A COCKTAIL IS THE BARTENDER’S EQUIVALENT TO A CHEF SEASONING A PLATE OF FOOD. BITTERS, MADE FROM A BITTERING AGENT AND A BLEND OF HERBS, SPICES, AND BOTANICALS MACERATED IN HIGH-PROOF ALCOHOL, ADD DEPTH OF FLAVOR AND BALANCE TO A DRINK IN SMALL DOSES. TODAY, THE STYLES AND FLAVORS OF BITTERS AVAILABLE TO BARTENDERS ARE VIRTUALLY ENDLESS. STILL, THERE IS ONE ICONIC BRAND THAT CAN BE FOUND STOCKED AT ALMOST EVERY BAR AROUND THE WORLD, AND THAT’S ANGOSTURA.

Angostura’s History and Heritage Angostura aromatic bitters were created in 1824 by German doctor Johann Siegert in Angostura, Venezuela (now known as Ciudad Bolivar). As is the case with many bittersweet liquors developed during that time, the bitters were initially concocted to serve as a medicinal tincture to alleviate stomach ailments. Dr. Siegert, who was the Surgeon General of Simón Bolívar’s army at the time, specifically made the bitters for his comrades at war.

The styles and flavors of bitters available to bartenders are virtually endless.

Dr. Siegert’s proprietary botanical elixir swiftly made the rounds, with word spreading to traveling sailors. Soon thereafter, Dr. Siegert began exporting the aromatic bitters to England, the Caribbean, and the United States in the 1850s, globalizing the brand at the genesis of the cocktail’s first golden age.

By the 1870s, once Dr. Siegert had passed, his three sons migrated the brand operations to Trinidad, where Angostura is still based today. Among the sons was the influential Don Carlos Siegert, who established Angostura aromatic bitters as an integral ingredient in cocktails and food.

To build greater brand awareness for Angostura, the Siegert brothers entered their bitters into competitions around the world, showcasing the product’s quality on an international stage. In preparation for one of these competitions, the unique packaging of Angostura aromatic bitters came to fruition. One brother was tasked with designing a new bottle while the other oversaw creating a new label. However, as it happens, neither brother consulted the other on sizing—the result: a label that was too big for the bottle.

Since it was too late for them to do anything about the mistake, they entered the competition with their bottle covered in the oversized label. While they lost the competition, their oversized label caught the attention of one of the judges who coined it as “signature labeling.”

He insisted that the brothers keep the label as it created a unique identifier for the brand. They followed the judge’s advice, and since that day, all Angostura bottles have been produced and shipped with a disproportionately sized label.

Using Bitters in Cocktails As cocktails and globetrotting mixologists came into vogue during the mid-to-late 1800s and early 1900s, Angostura aromatic bitters were perfectly positioned for success behind the bar. The bitters became a staple in an array of classic cocktails, such as the Manhattan, Old Fashioned, and the Champagne Cocktail. To this day, Angostura aromatic bitters are among the first cocktail ingredients purchased by any bar due to its significance in classic cocktail culture. It’s gained such a cult following over the past two centuries that some bartenders enjoy the bitters in larger volumes on its own as a nightcap, as a neat celebratory serve, or mixed with soda water. And, in one modern classic cocktail, the Trinidad Sour, Angostura aromatic bitters are employed as the base of the cocktail—calling for an ounce and a half—instead of being used as an accent in its typical dash format. The Trinidad Sour is an anomaly as far as bitters use in cocktails goes.

In any case, the primary role of bitters in mixed drinks is as a seasoning agent for cocktails that lack complexity or balance, or as an aromatic and visually appealing garnish. The latter application is most common in tiki or tropical drinks served on crushed or pebble ice. Still, whatever its application, every dash of Angostura has a story to tell.

Check out some of today’s top bartenders who share their best Angostura moments, along with their favorite signature serves.

Storytelling with Angostura Bitters Sharing spirited stories while mixing cocktails is a valuable skill in a bartender’s arsenal.

Cocktail ingredient stories are not only entertaining, but they also help to educate bar guests about what’s being used in their cocktail, which is of utmost importance to drinkers these days. The Angostura backstory is engaging and full of charm. Every bartender has a story about their first experience creating cocktails using Angostura bitters.

Aromatic Bitters AROMATIC BITTERS, SUCH AS ANGOSTURA’S ICONIC BOTTLING, ARE THE MOST POPULAR STYLE OF BITTERS DUE TO PREVALENCE IN CLASSIC COCKTAILS. THEY ARE TYPICALLY MADE FROM BITTER BOTANICALS LIKE HERBS, BARK, ROOT, ALONG WITH SOME FRUIT AND FLOWER FLAVORING AGENTS WITH THE INGREDIENTS INFUSED IN AN ALCOHOL BASE. ANGOSTURA AROMATIC BITTERS IS MADE FROM A SECRET, UNIQUE BLEND OF NATURAL HERBS AND SPICES, ORIGINALLY CREATED TO IMPROVE DIGESTIVE WELL-BEING, AND USED TO FLAVOR A WIDE VARIETY OF FOOD AND DRINKS. INNOVATIVE FLAVORS SUCH AS ORANGE, COCOA AND CHOCOLATE, CELERY, CARDAMOM, AND OTHER STYLES OF BITTERS OFFER A MORE FOCUSED WAY TO SUBTLY AUGMENT A DRINK’S FLAVOR. AND DEPENDING ON THE TYPE OF SPIRIT AND DRINK’S FLAVOR PROFILE AND FORMAT (E.G., SOUR, HIGHBALL, FLIP, ETC.), SOME BITTERS WORK BETTER THAN OTHERS. WITH THE VAST SPECTRUM OF FLAVORS AVAILABLE IN THE BITTERS CATEGORY, CONTEMPORARY BARTENDERS AND HOME ENTHUSIASTS HAVE NO SHORTAGE OF WAYS TO SEASON THEIR COCKTAILS.

Steviee Hughes

LOS ANGELES, CALIFORNIA

Into the Dark INGREDIENTS

My Angostura Moment I’ve been running a craft cocktail speakeasy specializing in whiskey and classic cocktails called Seventy7 Lounge for the past four years, but I’ve been working as a bartender for over 20 years.

Whiskey bars have been my specialty. Angostura aromatic bitters are something I use at every bar and keep at home. Bitters are a great way to add that something extra to a cocktail whether it be a hint of spice, chocolate, orange, or rosemary.

Other times, when mixed with certain ingredients, it almost gives off a chai flavor. Angostura bitters are a great way to cut some sweetness from a cocktail. I first discovered bitters when I was a 20-year-old in London. My friends would order soda and bitters to settle their stomachs after a big meal. As I began crafting drinks, I realized that it was a key ingredient in many classic cocktails.

1 ½ oz. Saint James Royal Ambre Rum ¾ oz. OM Dark Chocolate and Sea Salt Liqueur ½ oz. Liquid Alchemist Blood Orange syrup ½ oz. lemon juice 1 egg white 2-3 dashes Angostura aromatic bitters PREPARATION

Add ingredients to a mixing tin. Shake well. Add ice to the tin and shake well again. Strain into a coupe glass, add a few drops of Angostura bitters to top of egg white foam.

Garnish with dehydrated blood orange piece and star anise.

AROMATIC BITTERS

Davíd Léon Jr.

CHICAGO, ILLINOIS

Secrets of the Caribbean INGREDIENTS

¾ oz. Bombay Sapphire Gin ¾ oz. Pineau Des Charentes ¾ oz. Chinola Passion Fruit Liqueur ¼ oz. Amaro di Angostura 3 dashes Angostura aromatic bitters PREPARATION

Stir with ice and strain into a stemmed port glass.

Garnish with a grapefruit peel and fresh grated cinnamon.

My Angostura Moment I currently tend bar at The Walk In, a small bar where you can grab a craft cocktail or grab a beer and a shot in a cozy setting. I’ve been in the hospitality industry for 16 years. I’ve always been told that bitters are the salt and pepper in a cocktail. There is something beautiful in Angostura that is quite inspirational in the way it can create a spark in your mind. I carry it around in my backpack just in case because sometimes a drink might need a little something else, and to me, that is Angostura bitters.

The first time I learned the beauty of Angostura was when I met Mr. Danyiel Jones. He told us the story of the Caribbean, which reminded me of my home, and I mentioned the similarities to Danyiel.

He said, “Davíd, my Caribbean brother.” It was then that I found the direction I wanted to take my career. Now, when creating a cocktail using citrus, my Angostura bitters isn’t too far behind, especially when making tropical cocktails. This is because it blends so well with fruit and citrus flavors. I will pass this information on to other bartenders forever.

Antone McLarty MIAMI, FLORIDA

SOBE Sour

My Angostura Moment I’m a bartender at Privilege Cocktail Lounge located in the Albion Hotel on Miami Beach. With two years of experience in the bartending industry, I consider myself a novice; but I’ve certainly earned my stripes with over 20-years of experience in the hospitality industry. My experience with bitters began well before I was behind the bar. I was introduced to bitters because of its medical digestive value in a bitters and soda cocktail. And this recipe has come in handy, helping a fair share of hotel guests continue their night with an easy stomach. But behind the bar, bitters had already earned my admiration. Angostura aromatic bitters is an essential ingredient and, at Privilege, it’s an ingredient that we do not substitute. The balance and complexity that Angostura aromatic bitters provides to a cocktail is recognized and respected.

INGREDIENTS

2 oz. Ojo de Tigre Mezcal 1 oz. Chinola Passion Fruit Liqueur 1 oz. lemon juice 1 oz. passion fruit simple syrup Egg white 4 drops Angostura aromatic bitters PREPARATION

Add ingredients to shaker, dry shake. Add ice, shake until chilled. Double strain in coupe glass or serve on the rocks. Add 4 drops of Angostura aromatic bitters on top and create a unique design.

Orange Bitters ANGOSTURA STARTED PRODUCING ORANGE BITTERS IN 2007. THE ORANGE FLAVOR COMES FROM THE DRIED ZEST OF ORANGE PEELS, AND THE CITRUS NOTES ARE COMPLEMENTED WITH SPICES OF GENTIAN ROOT, CINNAMON, CLOVES, GINGER, AND CORIANDER. BECAUSE OF ITS BRIGHTER, SPICIER FLAVORS, ORANGE BITTERS ARE TYPICALLY PAIRED WITH LIGHTER SPIRITS, SUCH AS GIN, VODKA, OR EVEN TEQUILA AND MEZCAL. ORANGE BITTERS ARE MOST POPULARLY USED IN THE CLASSIC DRY MARTINI COCKTAIL, A VITAL, ALBEIT SCARCELY ACKNOWLEDGED DRINK COMPONENT. IN A NEGRONI, A DASH OF ORANGE BITTERS CAN TAME BITTERNESS AND BE A WELL-SUITED AROMATIC PAIRING TO THE TRADITIONAL ORANGE PEEL GARNISH.

Raul Zavala

NEW YORK, NEW YORK

The Bitter Squash INGREDIENTS

1 ½ oz. brandy ½ oz. Angostura orange bitters ¾ oz. orange/butternut squash syrup* ¾ oz. lemon juice

My Angostura Moment I currently work at Roosevelt Island’s Panorama Room, NYC. I have been in the industry pretty much my whole life. I started in the kitchen at a sport’s bar, working my way to a Michelin star restaurant as a bartender. Bitters are a must-have in the bar, like salt and pepper in the kitchen. They are a game-changer and final touch for many cocktails. You can’t run a bar without aromatic bitters. I first discovered Angostura bitters with the Trinidad Sour cocktail. At first, I didn’t know much about bitters. I thought it was a kind of spirit but then realized it was a fundamental ingredient.

You can season any drink and use it as a main component in a cocktail. Two dashes of Angostura orange bitters change your game, imagine what an ounce can do to your cocktail! Don’t be afraid to explore the possibilities.

PREPARATION

Shake ingredients with ice. Double strain. *Syrup: preheat oven to 300°F. Cut 1 cup squash in pieces (keep seeds), roast on baking sheet until tender (approx.45mins). In a medium pot, add roasted squash, ½ cinnamon stick, allspice, 1 clove, 1 tsp vanilla extract, 1 cup water, 2 cups white sugar, orange peels.

Cook approx. 15 minutes, whisking continuously until sugar melts and squash is a puree, remove from heat, strain in cheesecloth. **Pepita rim: In saucepan, toast seeds until brown, blend, strain, add sugar and salt to taste.

ORANGE BITTERS

Paul “PJ” Wagner

CHICAGO, ILLINOIS

Anywhere But Here INGREDIENTS

1 ½ oz. Angostura 5-Year Rum 1 oz. coffee liqueur ¼ oz. grilled pineappleinfused Demerara 3 dashes Angostura orange bitters 2 dashes habanero shrub PREPARATION

Combine all ingredients into a mixing glass and stir with ice until diluted; strain into a coupe.

My Angostura Moment I am currently the beverage manager at Untitled Supper Club in Chicago. I’ve been in the industry for about 15 years. For me, I’ve always felt like a bit of an outsider, not immediately falling in love with bitters. However, I always found myself coming back to bitters as the perfect tool to elevate my cocktails. I believe versatility and consistency have made them a mainstay in my bars, my home, and traveling bar kit. If you only have one bottle of bitters, it’s always Angostura aromatic.

Very few things in our industry ever achieve that level of utility. Angostura has consistently and indisputably held that title.

My best moment so far was using Angostura cocoa and orange bitters together for the first time in a dealer’s choice cocktail and watching a guest’s face light up as they experience the same childhood flavor memory I have of dark chocolate-covered oranges around the holidays.

These two flavors together plus a little aged rum create such a wonderfully unique and approachable Old Fashioned.

LaShan Arceneaux HOUSTON, TEXAS

Hot & Bitter Copita INGREDIENTS

My Angostura Moment I’ve been in the industry for almost 30 years and currently work at Three Lumps of Sugar. It wasn’t until late in my career that I started making classic cocktails. And it wasn’t until I worked as a chef that I got creative with cocktails. I love bitters. It’s a fast, easy way to add flavor to a cocktail, and you can make variations to a cocktail just by changing the bitters. Angostura bitters are a bartender’s go-to. I first used Angostura bitters when I started making Old Fashioneds. I love the Old Fashioned, and orange bitters are a great way to layer in flavors. It balances a cocktail and adds aromatic tastes and smells. I always explain to guests how easy it is to tweak flavors by using different bitters. Orange bitters, cocoa bitters, or a combination of both can alter a cocktail significantly.

1 ½ oz. mezcal 1 slice of jalapeno 1 small lime slice 2-3 dashes Angostura orange bitters PREPARATION

Muddle jalapeno and lime with mezcal. Add 2-3 dashes of bitters. Shake with ice; strain into copita glass. These flavors will enhance the earthiness of the mezcal.

Cocoa Bitters ANOTHER POPULAR FLAVOR OF BITTERS USED BY BARTENDERS IS CHOCOLATE OR COCOA. ANGOSTURA RELEASED ITS EXPRESSION OF COCOA BITTERS IN 2020, GIVEN ITS POPULARITY, AND THE APPLICATIONS FOR THIS FLAVOR IN DRINKS ARE INFINITE. COMMONLY MADE WITH CACAO NIBS AND SPICES, COCOA BITTERS MARRY PERFECTLY WITH BITTER COCKTAILS (E.G., THE RUM-BASED KINGSTON NEGRONI), OR AGED SPIRIT-BASED SERVES (E.G., OLD FASHIONED, WHISKEY SOUR, OR A GENEVER-BASED MARTINEZ). FOR SAVORY OR SPICY COCKTAILS, THE NUTTINESS AND DELICATE SWEETNESS OF COCOA BITTERS CAN ADD AN EXTRA LAYER OR FLAVOR, OR A MUCH-NEEDED ROUNDNESS.

Lance Bowman CHICAGO, ILLINOIS

Trini Whimsy INGREDIENTS

My Angostura Moment I’m currently the beverage director for Pilsen Yards and The Alderman. I’ve been behind the bar for the better part of 20 years. I have a deeply held love for bitters. Nearly all the cocktails on my menu use bitters because it helps to add complexity and dimensionality that can elevate a cocktail from being good to something great. Angostura is in heavy rotation at my bar, and for good reason. I even use it in my cooking, and if you haven’t tried using some Angostura in your chili recipe, you’re missing out.

In my memories of Angostura, I can still see that iconic yellow-capped bottle sitting on my grandparent’s kitchen counter with all the other spices. I remember asking, ‘what’s in the bottle?’

The answer is something that sticks with me. ‘It’s kind of like seasoning for a dish. A cocktail just isn’t right without it.’ I’ll often share this tip with my guests when asked about making cocktails. I say, ‘make sure you have a bottle of Angostura and don’t be scared to add it.’ Angostura cocoa bitters have raised the bar in the bitters world. Letting the Trinidad cocoa aromas and flavors shine, as opposed to the usual chocolate candy flavors of other bitters, makes for a truly great bitters that captures the pure essence of the cocoa bean.

1 ½ oz. gin ½ oz. Light Earl Grey syrup* 8 dashes Angostura cocoa bitters 1 barspoon Grade A Maple syrup 2 drops balsamic vinegar (optional) Toasted marshmallow (for garnish) PREPARATION

Combine all ingredients in a mixing glass, add ice, and stir. Strain into a cocktail glass and garnish with a skewered toasted marshmallow. *Light Earl Grey syrup: In a saucepan, bring 2 cups water and 1 cup sugar to a boil stirring to dissolve. Immediately remove from heat and add 6 Earl Grey tea bags or 10 grams of loose-leaf Earl Grey. Let steep for 5 minutes and strain. Store in refrigerator.

COCOA BITTERS

Meryll Cawn

SAN FRANCISCO, CALIFORNIA

Mr. Addison Cocktail name inspiration and photo by Brian Addison INGREDIENTS

1 oz. aged grape brandy 1 oz. Calvados ½ oz. Maraschino liquor 4 dashes Angostura cocoa bitters Orange twist (for garnish) PREPARATION

Combine ingredients in mixing glass with ice. Stir and strain into a chilled cocktail glass. Garnish with orange twist.

My Angostura Moment I currently tend bar at the Hi Lo Club in San Francisco. I have been in the industry for 25 years. I developed a passion for making drinks that started behind the soda counter when I was fifteen. My love of making drinks grew as I learned about spirits and cocktails. Bitters have been with me since the beginning of my bartending career, Angostura especially. Bitters are an essential ingredient in creating complex cocktails. I have always had a gentle hand with bitters. So much so that at the Hi Lo Club, we distinguish between bitters specs with the low point being called a ‘Meryll Dash.’

Angostura bitters were the first bitters I ever used in a drink. They have been a part of my bartending career—whether I made drinks at bar, sold people bottles at a shop, or created cocktails for liquor brands. When many customers ask me for advice on making drinks at home, I always recommend having bitters around to enhance their cocktails.

Ellie Centeno

NEW YORK, NEW YORK

Maria Cacao INGREDIENTS

My Angostura Moment I currently work at Barely Disfigured, Brooklyn.

I have worked in the industry for almost three years. My background before bartending was in media, fashion, music, and marketing. However, nothing has ever given me more fulfillment than bartending. I learned about Angostura bitters through my barback when I started training at the bar. His drink of choice was bitters and soda, and we used bitters heavily in cocktails, so I was curious. I’ve learned bitters are essential to creating perfectly balanced recipes. And the more I became familiar with bitters, the more I wanted to experiment. Bitters bring many things to a cocktail like balance, taste, complex notes, and roundedness. Cocoa bitters have helped balance cocktails for me. Specifically, in the Maria Cacao, they rounded out the flavors of molasses, banana, and coffee found in the other components. Angostura cocoa bitters lends its subtle complexity to elevate the everyday drink.

2 oz. Don Papa Aged Rum ¾ oz. Cynar 70 Artichoke Amaro ½ oz. Giffard Banane du Bresil banana liqueur 5 drops saline 3 dashes Angostura cocoa bitters PREPARATION

Stir with ice, serve on the rocks, and garnish with an expressed orange peel.

Some stories happen over drinks.

Others happen

in them.

The Manhattan

Ah yes, the venerable Manhattan. A blend of whiskey, sweet vermouth, and ANGOSTURA®Ⓡ Aromatic Bitters. According to legend, an enterprising bartender created the cocktail in 1874 for Jennie Churchill and named it after the club where he worked: The Manhattan Club.

Whether true or not, we do know that her son, Winston, became a big fan of the drink.

BOTTOMS UP!

HOW TO

HOW TO USE SMOKE BUBBLES Photos courtesy HERD Provisions

SMOKE BUBBLES CAN INFUSE YOUR DRINK WITH A TOUCH OF SMOKY FLAVOR THAT CAN ADD TO A COCKTAILS SENSORY EXPERIENCE AND TASTE PROFILE. PLUS, A BUBBLE OF SMOKE FLOATING OVER A COCKTAIL LOOKS REALLY COOL. BALANCING A DELICATE SMOKY BUBBLE ATOP A DRINK IS A TECHNIQUE USED BY MANY BARTENDERS ALL AROUND THE WORLD.

J

ules Schneider, beverage director for Charleston’s HERD Provisions uses his sandalwood smoke bubble to lend a delicate, woodsy aroma to his Green Cabin cocktail, a riff on the ever-so-classic cocktail Black Manhattan. “I create my own edible bubble mixture and use sandalwood where most bartenders would use oak or hickory,” he says. “I love the smell of sandalwood. It’s exotic, earthy, and spicy yet soft and truly relaxing.

It’s damn near intoxicating and perfect for a Manhattan riff.” Here are some of Schneider’s tips and tricks to floating a show-stopping smoke bubble on cocktails.

STEP 1

CHOOSE YOUR SMOKE To add another layer of flavor to cocktails, there are various smoke flavors to choose from.

“Anything you’d use for BBQ work well with most spirits,” says Schneider. Try hickory, mesquite, and applewood with bourbon or tequila. Instead of garnishing with citrus, use a citrus-flavored smoke. Make sure you are using an edible bubble mix.

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STEP 2

CHOOSE YOUR METHOD There are many ways to create the bubbles like dry ice bubble kits, smoking guns, and flavor blaster kits. “They work like an air mover fan with a screen for wood or spices and a hose,” explains Schneider. “The fan, set for whatever you're smoking, comes pouring from the tube. I use one from a company called Hive Realm.”

STEP 3

DON’T BURST YOUR BUBBLE Wind is your enemy! Try to serve these cocktails indoors.

Crushed iced will also pop your bubbles. “Get smoke flowing before dunking the tube in mixture, pinch the tube to restrict smoke flow, then slowly release it, causing your bubble to form slow and controlled. Keep your tube end pointed downwards towards your drink, not horizontal. Once the bubble diameter is just smaller than your glass, gently place it on top of your drink and it should come right off the tube. Voila, like magic!”

JULES SCHNEIDER Juleon Schneider is the creative mind behind the bar at Charleston, South Carolina's HERD Provisions. As Bar Manager, Jules doesn't hold back his personality when making cocktails.

From Sandalwood Smoke Bubbles to Volcanic Salt Spray, Schneider thrives behind the bar by pushing the boundaries. Schneider has been curating cocktails around Charleston's buzzing hospitality scene for seven years and been in food & beverage industry for a little over a decade.

A Certified Cicerone, Schneider also has a knack for developing unique and extensive beer lists for HERD.

TIP GREEN CABIN

Cinnamon, sage, rosemary, cardamom, or even tea leaves, are great bubbles in drinks from Hot Toddies to Negronis.

There’s no limit to the combinations you can come up with!

INGREDIENTS

1 1/2 oz. Laird's Applejack 1 /2 oz. Amaro Sfumato Rabarbaro 3 /4 oz. Dolin Rouge Vermouth 1 /4 oz. quince syrup PREPARATION

Chill coupe glass. Combine ingredients in a shaker, add ice, stir 20 times. Strain cocktail in coupe glass. Use an edible bubble mixture in combo with a smoke gun to create smoke bubble, or just light a piece of sandalwood on fire on a plate and cover it with your coupe glass for 30 seconds after it has been chilled.

PRO TIP I make edible bubble mix from water, corn syrup, and a little bit of completely organic, scent-free soap. Mix your solution together gently and try not to move it around too much.

CHILLEDMAGAZINE.COM

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BOTTOMS UP!

ANATOMY OF THE BOTTLE

EMBRACING THE ELEMENTS

Larsen Aqua Ignis is the first cognac in the world that is aged using a proprietary Steam-Fire Process. Each cask is plunged into hot water then toasted over hot fire, three times. This technique releases the most complex and finest aromas from the wood.

Bottled at 42.3%, the result is a unique cognac with intense aromas of roasted mocha and vanilla with a silky finish.

Creator Jens Reidar Larsen was on a ship destined for the Americas, but a long stopover in Bordeaux changed his destiny. He finds himself a little further north in a small town famous for its eau-de-vie, marries a local girl, and creates Larsen Cognac.

Aqua Ignis Water (aqua) and fire (ignis) in Latin, or the combination of water and fire being pushed to their limits in making steamtoasted barrels.

The two-step aging process starts in traditional oak barrels.

Once extracted, the eaux-de-vie are blended then aged in smallbatch, fine-grain, French oak barrels bearing the name Aqua Ignis III. Jens Reidar Larsen was Norwegian, inspiring the Viking Ship insignia.

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The Label Triple Steam Brasero Toasted Barrels release fine aromas while keeping out undesired smoky notes, tannins, and acidity.

A.I. A new classification to showcase that Larsen Aqua Ignis stands apart from traditional cognac blends. A.I. is also a tribute to “Artisanal Intelligence.”

Bottle Embossment Larsen Cognac House was founded in 1926.

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

Scan for a Special Message from Snoop Dogg!

INDOGGO Strawberry Flavored Gin, 40% Alc./Vol. ©2021 Liquid Art, Princeton, MN *Per 1.5 oz Avg Analysis: Calories 93, Carbohydrates 0G, Protein 0G, Fat 0G ®

MIX IT UP

BEHIND THE BAR

BEHIND THE

Cognac BAR

JEAN FILLIOUX COGNAC GRANDE CHAMPAGNE XO GRANDE RÉSERVE The Magician of aromas. Each year in October, fifth generation owner Christophe Fillioux harvests the Ugni Blanc grapes from his 63-acre vineyard, makes the wine and distills it in his classic alembic stills. After carefully selecting barrels from the cooperage, the young distillate is put to rest for two years, absorbing maximum tannins and color. The result is a scrumptious cognac offering deep aromas of vanilla, honey, cinnamon, and exotic fruits, ending with rich and spicy hot chocolate flavors.

COGNAC MONNET XO

The House of Monnet was founded in 1838. JeanGabriel Monnet, who gave the House his name in 1897 and chose as its emblem the salamander. As the House progresses toward its 200th anniversary, it is more committed than ever to the founding principles of quality, generosity, and authenticity.

Monnet XO (Extra Old) cognac is slowly blended from eaux-de-vie selected primarily from Grande Champagne and Petite Champagne. Meticulously aged in Limousin oak casks far beyond the minimum time required for the XO appellation.

COGNAC DU PEYRAT

The Pioneer of Organic Cognac. The Distillerie du Peyrat has distilled cognacs for several decades, but the family has been present as distillers in the Charentes region since 1705. After having distilled cognac for bigger, well-known brands, the owner, Jean-Francios Rault, decided to produce and market his own cognac with a rather unique specialization in the Cognac area: the production of organic cognacs.

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Spice up your celebrations with the Revel Avila Reposado Eggnog Cocktail ®

Revel Reposado Pear Brandy Eggs Whole Milk Heavy Cream Sugar Separate 3 eggs into yolks and whites. Whisk yolks, 1/2 cup sugar, and a pinch of salt in a large punch bowl until sugar is dissolved.

Gradually whisk in 1.5 cups whole milk and 1 cup heavy cream.

Pour in 1/2 cup of Revel Reposado and 1/4 cup of Pear Brandy. Set aside and chill for at least 2 hours.

When you’re ready to serve, beat the reserved egg whites in a medium bowl, either by hand or with an electric mixer, until stiff peaks form. Gently fold half of egg whites into eggnog. Once almost incorporated, gently fold in other half. Garnish with grated nutmeg.

For more cocktail recipies or to buy Revel Avila visit:

REVELSPIRITS.COM

/REVELSPIRITS

@REVELSPIRITS

@REVELSPIRITSINC

MIX IT UP

BEHIND THE BAR

BEHIND THE

Cognac BAR

COGNAC NORMANDIN-MERCIER

Since, 1872, five generations have contributed to the development of the prestigious Normandin-Mercier Cognacs. The family has built its fame by perfecting the art of blending and aging cognacs in an exceptional geographical site on their estate, the Domaine de La Peraudiere. Normandin Mercier cognacs are matured in the family chateau’s traditional cellars near the town of La Rochelle, the historic medieval port that made Cognac famous many centuries ago. The proximity of the ocean, the natural regulation of hygrometry and oceanic temperature all favor the aging of the cognacs, giving them fullness, elegance, and a unique character.

JEAN-LUC PASQUET L’ORGANIC 07 COGNAC

Dry white wine, high in acidity, distilled twice sur lies in a 20hl Charentais pot still according to the traditional methods of the region. The blend includes two, exclusively organic eaude-vie aged seven and eight years in Limosin oak barrels, 30% of which are new. Bottled on the property, Pasquet cognac is never chill filtered and consequently no sugars are added.

Moderate aromas reveal scents of ripe apricot, dried fig, cedar-wood, and vanilla with a trace of dark chocolate lingering beneath. Very fresh and clean. A silky, soft palate entry delivers a supple, luscious mouth feel offering semi sweet flavors.

CAMUS COGNAC VSOP BORDERIES SINGLE ESTATE

Camus Borderies VSOP is a Single-Estate Cognac produced exclusively from CAMUS’ own magnificent vineyards in the very heart of the prestigious Borderies Appellation. Borderies is the oldest and smallest cru in the appellation, representing less than 5% of the cognac AOC. Thanks to its unique clay-limestone soil rich in flints, the Borderies Cru give origin to a very distinctive Single Estate VSOP, with deep floral notes. On the nose, notes of vanilla pods and orange zest, on a bed of soft spice and floral aromas.

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ICONIC

since 1923.

Named after the legendary

T E A C L I P P E R, cutty sark celebrates

adventure.

Created at the

height of the cocktail culture ,

Cutty Sark

PIONEERED a new SMOOTHER style of Scotch w h i s k y .

Its distinctive

YELLOW LABEL has graced THE WORLD’S BEST

bars and lounges for over

90 YEARS.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Kingston Chan

Tesse Restaurant, Los Angeles, California Photos courtesy Tesse Restaurant Kingston Chan’s entrance into the bartending world was an accident, stirred by fate. His initial career moves failed him. However, an urge to become a barista always lingered. He gave in to his intuition and landed a job at a local neighborhood coffee shop called Hot Java.

Chan then moved on to a “book bar” concept in his hometown of Long Beach called The Brass Lamp. He developed a strong bond with owner Samantha Argosino and was cross-trained to become a bartender within one month. With his new skills came a new appreciation and greater understanding of mixology.

“When that magical venue unfortunately closed after two years of operation, I found bartending satisfying and applied at other restaurants in town to both pay my bills and hone my liquid culinary talents. I always thought bartending was the liquid version of culinary cooking and found satisfaction in making specialty coffee and espresso-based beverages and expanded my repertoire to include beer, spirits, and wine-based concoctions,” shares Chan.

Eventually, he made a big move to Los Angeles in 2018 and joined the Penny Pound Ice staff. As he gained more and more experience, other opportunities surfaced. He stumbled across two incredible bartending gigs at the Arts District Brewing Company in downtown LA and Tesse Restaurant in West Hollywood.

Tesse Restaurant’s beverage program was created by Julian Cox, one of many pioneers in the modern craft cocktail movement in Los Angeles. Learning gastromolecular mixology from such a prestigious source played a major part in elevating Chan’s bartending skillset.

He also credits much of his development as a bartender to the strong female leaders and female bar owners he has had the pleasure of working for. He comments, “I think that’s part of the reason why I encourage more women to be in the bar community and support their growth and leadership.”

To all novice bartenders, Chan offers some insightful yet straightforward words of wisdom, “You gotta start somewhere!” He recalls moments of making mistakes, ultimately leading to a stronger grasp of what works and what doesn’t in cocktail-making.

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CALLISTO DRAGON INGREDIENTS

2 oz. Callisto California Dry Botanical Rum ½ oz. prickly pear and hibiscus-infused agave ¼ oz. Xila Liqueur 1 oz. fresh lime juice Dragon fruit blossom (for garnish) PREPARATION

Rim a rock glass with mixture of Aleppo pepper, Ancho pepper, and dragon fruitinfused Himalayan salt. Bring ingredients together in a shaker tin. Shake for 20 seconds until shaker tin is cold. Pour over fresh ice in rimmed rocks glass. Garnish with dragon fruit blossom or two Pocky crackers.

C L E A N. C R I S P. C O M M E N D E D. N O A D D I T I V E S , N O S W E E T E N E R S, NO GMOS, GLUTEN-FREE

BROKEN SHED VODKA IS NEW ZEALAND’S PREMIUM VODKA. (YOURS, TOO.) Every sip of Broken Shed Vodka is blended from ancient mineral water from New Zealand’s Southern Alps, pure spring water from its North Island, and highestquality distilled whey from its… well, cows.

And then there’s the taste.

Clean and crisp, with a smooth warm finish. And not a trace of gluten, GMOs or additives to be found.

Cheers to Tomorrow.

Cheers to you.

DISCOVER WHAT VODKA C AN BE AT BROKENSHED.COM Scan to check out recipes and inspiration on our Broken Shed Instagram.

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.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Nicole Carter

Swampgrass Willy’s Palm Beach, Florida

Photos courtesy Swampgrass Willy's After years of bartending at high-volume bars, Carter has become a speed expert, noting that she works best when there isn’t time to overthink.

Part of what has given her the ability to work fastpaced is also her biggest piece of advice to new bartenders—rhythm. “Find your rhythm,” shares Carter. “Whenever you get your first bartending job anywhere, you will have to train with one or more bartenders, and every bartender has their techniques, tricks, and rhythm. Once you are behind that bar doing your thing, it will just come to you and work for you. I love seeing new bartenders grow and start becoming more comfortable behind the bar and owning it.”

Two bartenders Carter trained with and credits as influential to her career were Robert Husted, who took her under his wing at Tiki Ono and her former general manager Ben Foster. From the first, she learned tricks for creating new cocktails and how to work consistently at high speed. The second has been a constant supporter of her career in the service industry.

One of Carter’s favorite ingredients to work with right now is lychee puree, “It gives such a crisp, refreshing flavor to cocktails.” She likes to add it to Margaritas and simple mixed drinks. “Anytime someone wants a little kick or something different, I always try and use this ingredient and love seeing how guests react to it.”

When Carter is creating new cocktails, her method is guest first—learning what ingredients the person she’s mixing for likes, whether they want something sweet, sour, strong, or low-abv.

“I love making new cocktails based on a guest’s preferences. It’s an amazing feeling.”

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ROCK BOTTOM INGREDIENTS

1 ½ oz. Termana Reposado ½ oz. Coco Puree ½ oz. prickly pear puree 1 oz. freshly squeezed lime juice Jarritos Lime Soda (to top) PREPARATION

Combine ingredients in mixing tin, shake, strain over ice in a tall glass. Top with soda. Garnish with a basil leaf and dehydrated lime.

THE LOCALS

BEVERAGE DIRECTOR HE LOVES TO SHARE HIS SIGNATURE MARGARITA RECIPE. The classic Margarita is timeless and loved for its simplicity. Many classic cocktails with name recognition become timeless because they were popularized as artificial cocktails. Our classic Margarita is a simple tequila sour with an orange element that you can plug and play with in a simple yet beautiful way.

ADAM OPTS FOR A HYBRID STYLE OF MARGARITA It was very important to have an amazing Margarita unique to Rita—especially when naming your bar after the last four letters of the namesake cocktail. Over the past 50 years, there’s debate over Tommy’s style or the Classic Margarita. There were challenging discussions choosing one way or the other when opening Rita. We decided to attempt a hybrid by combining that orange element into the agave in Tommy’s style.

HE CREATES HOUSE MADE ORANGE AGAVE SYRUP.

5 Things with Beverage Director Adam Miller Photo by Eric Striffler Photography

The Beverage Program at Rita Cantina in Springs, New York is led by Adam Miller who boasts an impressive background in NYC’s cocktail scene. Rita has an extensive agave-focused bar program that embraces locals and visitors alike in a lively atmosphere. The cocktail program supports local farmers, utilizes in-season ingredients, and offers a killer Margarita—its namesake cocktail.

ADAM HAS WORKED AT THE BEST BARS IN THE BIZ. I’ve worked at some of the best bars in NYC, including Bay Kitchen & Bar, The Happiest Hour, and

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Slowly Shirley. I’ve learned from some of the most incredible industry experts, who allowed me to rethink the ways we’re approaching cocktails.

The orange agave syrup brings in the rich agave notes found in Tommy’s Margarita and the orange notes found in the original classic. This approach makes for a well-balanced, thoughtful, classic-adjacent, and unique Margarita. We aren’t reinventing the Margarita; people already love it. We just wanted to combine the two styles with a slight difference.

The beauty is simplicity.

TO ADAM, EFFICIENCY IS KEY. The orange agave syrup is super sustainable. We just dilute a highquality 100% agave syrup with some water and then bleed the orange essence into it. It’s got a great shelf-life and is usable in other agave-based cocktails.

It’s not a one drink pony. We rim half the glass for efficiency’s sake eliminating the salt vs. no salt question. We rim every Margarita glass with half salt pre-service.

discover the

missing drink

LYRE’s NON-ALCOHOLIC classic Margarita

Lyre’s award winning range of non-alcoholic spirits are quietly changing the way the world drinks. How? By giving drinkers and non drinkers alike the freedom to drink their drink, their way.

Explore the unparalleled range of drinks that can only be made with Lyre’s Non-Alcoholic Spirits at Lyre’s.com

STAY SPIRITED. MAKE IT A LYRE’S.

THE LOCALS

BRAND OWNER PROFILE

WINNING PLACE

IN ONE IXM Builds Brands and Relationships with Bartenders

By Jill Dutton

Photo taken on location at Lamia's Fish Market

Photo courtesy of Voodo Fé - artist

Bill Henderson and Denise Raab

INNOVATION

is taking existing ideas and putting them together in a new way. But it’s also about understanding if that new idea will work. It’s an important distinction that drives NYC-based Innovation X Marketing (IXM), which provides custom solutions for spirits, wine, and cannabis brands at any stage in their lifecycle.

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“WE ARE A ONE-STOP SHOP THAT PROVIDES EVERYTHING NEEDED TO BRING A BRAND TO MARKET.” — ixm founder bill henderson

Driving IXM is long-time spirits marketing expert and Founder Bill Henderson who together with colleague Denise Raab is creating custom solutions that provide everything needed to bring a brand to market from seed to store.

Henderson and Raab met while working together at Sidney Frank on legendary brands such as

Grey Goose Vodka, Casamigos Tequila, and Jägermeister. The duo combines several decades of experience designing and implementing sales and marketing strategies.

“We are a one-stop shop that provides everything needed to bring a brand to market,” says Henderson.

Cocktail Bitters In the lands of fascinating bitterness, some fruits of our quest are born out of nostalgia and others peak into the future.

Innovating the cocktail since 2006.

www.the-bitter-truth.com

———– For Better Drinks –——— AROMATIC

FRUIT

SAVORY

TRAVELER’S SET

BAR PACK

TONIC PEACH OLIVE CUCUMBER CHOCOLATE

ORANGE JERRY THOMAS CREOLE CELERY AROMATIC

OLIVE

CUCUMBER

CELERY

TONIC

PEACH

ORANGE

LEMON

GRAPEFRUIT

JERRY THOMAS

CREOLE

CHOCOLATE

AROMATIC

BOGART’S

Imported by Worldwide Libations, LLC, Lyndhurst, NJ, www.worldwidelibations.com THE BITTER TRUTH 18-44% ABV (26-88 PROOF)

OR V A FL NCE A BAL EXITY PL M O C

THE LOCALS

BRAND OWNER PROFILE

to work, and I could see how this type of a relationship could benefit other companies,” he explains.

Enter IXM 2.0. Raab joined Henderson and expanded capabilities to include sales. “We now offer not just the design and consulting, but we execute and provide a complete suite of services like sales strategy, planning, market reps, budgeting. It’s a full-service agency,” notes Raab.

Act Like an Owner

Jon Pardi

The Inspiration Behind IXM “IXM was created from a desire to be my own boss,” says Henderson.

“I had always worked for this amazing company and was very successful. But I wanted to go out on my own and see if I could make it work. Could I build something from scratch? That was my motivation.”

The opportunity came when a long-time client invited Henderson to consult directly. This presented an intriguing opportunity to build a consultancy that could hit the ground running with an existing client base. Henderson took the challenge. “That was IXM 1.0, and there were a lot of growing pains.

First, I had to understand how a consultancy of one could influence a huge organization. Then it began

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IXM suggests that brands adopt a mindset of helping bartenders succeed rather than straight sales.

That starts with a conversation with key gatekeepers to understand what they need and how they work. “Even after dropping off the product, I’ll spend another 30-45 minutes talking to the bartenders about their job, even taking a photo with them for the brand’s social media channel. That helps promote the bartender, who will remember us when asked for recommendations,” says Raab.

IXM works with brands in a variety of ways. They have taken an equity position in some and consult with others. Some brands are just concepts seeking investors, others are established looking for distributors or to expand into new markets, while others are just stalled in growth.

What’s Ahead?

“Every client is unique. We think of each engagement from the perspective of brand owners,” says Raab.

“We also provide realistic programs and strategies, as opposed to agencies who might be great idea generators but who don’t know anything about the market and how it works.”

“We now can create a concept, produce the liquid, build the brand, and sell to a distributor who can bring it to market,” says Henderson.

“So, for us, that closes the circle.

From seed to store, we can get it done.”

It’s this approach that has attracted several celebrity brands. IXM is currently working with Country Music Star Jon Pardi on the launch of his American Whiskey and is soon to launch a new brand with Rapper A$AP Rocky.

Start With the Basics Raab is quick to point out that bartenders are the core of any brand program for IXM. “Bartenders are your gatekeepers and always will be. Brands need to focus on bartender outreach and education with quality products. You can’t just think that consumers will discover your brand on their own.”

IXM has a lot in the pipeline, including an agreement with a distillery and distributors, which has helped the consultancy build a platform to create a brand and then supply everything needed to bring it to market.

“SOMEONE ONCE SAID, ‘YOU DON’T HAVE TO WIN EVERYWHERE. WIN IN ONE PLACE. SET YOURSELF UP TO BE ABLE TO SCALE, BUT DON’T SCALE TOO QUICKLY.’ THAT’S A QUOTE IXM LIVES BY.” — ixm founder bill henderson

241 Years Behind the Bar.

Since 1780.

@lairdsapplejack

Bottled by Laird & Company, 1 Laird Road, Scobeyville, NJ 07724. 43% Alcohol by Volume; 50% Alcohol by Volume; 40% Alcohol by Volume.

Please enjoy our spirits responsibly.

THE LOCALS

CHILLED 100 BARTENDERS

Amaro M IXI N G WITH

The 100% natural and saffron-hued L’Aperitivo Nonino is an innovative twist, and the exception in a typically crimson-colored aperitif category. For this expression, Nonino’s Fragolino grape distillate (translation “little strawberry”) shows off the distillery’s unmistakable terrior. Equally distinct is Amaro Nonino, the treasured Italian bitter liqueur born from an ancient recipe and the family’s years-long distillation experience, which promises bittersweet notes and hints of caramel, vanilla, and allspice.

While sixth-generation distiller Francesca Nonino prefers her aperitivo on the rocks, with just a spritz of fresh lemon and a splash of tonic, L’Aperitivo Nonino and Amaro Nonino lend nicely to a broad range of classic and modern cocktails. We asked national Chilled 100 director, Wendy Hodges, to put that theory to the test and create a handful of cocktails— anything from a highball to a swizzle to something shrub-based—to prove amari are worth a place at your bar. Check out her must-try concoctions.

CROWN CHAKRA INGREDIENTS

1 ½ oz. L’Aperitivo Nonino 1 oz. lavender-infused vodka* ½ oz. simple syrup 1 barspoon Crème de Violette Top with Q Grapefruit soda PREPARATION

Build L’Aperitivo Nonino, vodka, and syrup in a lavender decorated glass half filled with crushed ice. Use a swizzle stick to incorporate the ingredients, raising and lowering the swizzle stick up and down. Add more crushed ice. Top with soda and Crème de Violette. Garnish with lavender sugar on one side of glass and lavender leaves sprig *Lavender infusion: 1 barspoon of dried lavender per ounce of vodka. Stir and let sit for 1 minute.

(Longer if infusing more than 8 ounces).

Strain through coffee filter and bottle.

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INTO THE WILD INGREDIENTS

2 oz. L’Aperitivo Nonino 1 oz. blueberry basil jalapeño shrub* Top with Prosecco Basil sprig and blueberries on a pick (for garnish) PREPARATION

Shake L’Aperitivo Nonino and shrub with ice. Pour over fresh ice in round wine glass. Top with Prosecco. *Shrub: Muddle 16 oz container of fresh blueberries in a saucepan. Add 1 cup fresh basil and gently press with muddle. Add in 16 oz sugar.

Once combined push in 5 jalapeño coins and simmer until sugar dissolves. Stir in 1 cup apple cider vinegar. Allow to cool and fine strain through cheesecloth. Bottle and keep in refrigerator for up to 2 months.

WRITTEN IN GOLD INGREDIENTS

PREPARATION

1 ½ oz. L’Aperitivo Nonino 1 oz. Bigelow turmeric, chili, matcha green tea-infused yuzu gin* ½ oz. pink lemon juice Top with Q Ginger Beer Horses neck lemon peel and orchid ice sphere

*Tea infusion: Pour yuzu profiled gin into mixing glass and use one tea bag per 4 oz of gin. Give a stir and let rest for 1 ½ minutes. Use 2 barspoons to press the tea bags when removing them to extract the gin.

A FAMILY AFFAIR INGREDIENTS

¾ oz. Nonino Amaro ¾ oz. L’aperitivo Nonino ¾ oz. Angostura 5-Year Rum ¾ oz. pink grapefruit juice 3 dashes Sassy Sassafras bitters PREPARATION

Shake all ingredients with ice.

Double strain into small coupe glass. Express grapefruit zest over top and garnish with zest.

CHILLEDMAGAZINE.COM

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THE LOCALS

DISTILLERY PROFILE

A V ERY FRENCH

APPROACH TO RUM

By Joseph Luparello

SA IN T JA MES DIST IL L ERY DEL IGH TS R HU M LOV ER S WOR L DW IDE W I T H T HE SPIR I T OF M A RT INIQU E The story of Saint James Rhum dates back centuries, originating on the rugged Caribbean Island of Martinique. This overseas region of France became one of the most productive “sugar islands” in 1765.

Situated on the island’s west coast was the Fort Saint-Pierre hospital, a healing place for Louis XV’s wounded soldiers. To supply the infirmary with essential materials, a skilled alchemist named Father Edmond Lefébure built a sugar refinery next door at a place called “Trou Vaillant.” A vinegar factory

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was established soon after because of the refinery’s construction. Here, molasses residue was distilled to produce “guildive” or “tafia,” the ancestor spirit of Rhum Agricole. Initially, it was just a rustic spirit that lacked quality, but within it existed great potential, and Father Edmond knew that more than anyone.

Following through with his sugarcane “eau de vie” brandy vision, Lefébure devoted himself to developing a prestigious rhum worthy of its name.

Oddly enough a logistical roadblock played a critical role in establishing that very name. At the time, shipping of tafia to France was prohibited because of the edict of January 1713. It left the priest no choice but to export the alcohol to the geographically close English colonies of North America. However, few English speakers could properly pronounce “TrouVaillant,” making the true production site a poor candidate for the title. Luckily in the French domain, each “Habitation” had a different name and one of them, near Trou Vaillant, was called Saint Jacques.

THIS RICH HISTORY IS INSPIRING EV EN IF SUCH A HISTORY IS SOMETIMES HE AV Y. BU T THE BR A ND M A NAGES TO LOOK BOTH B ACK WA RD A ND FORWA RD S AT THE S A ME TIME.

- donatien ferrari,

global brand ambassador

BARTENDERS SOCIETY COMPETITION Since 2016, the Bartenders Society Competition has brought bartenders with common creativity and expertise together in a family-orientated and fun experience. The event has grown to include the United States, with bartenders from 15 countries now participating in the Finals held in Paris. The winning bartender receives a cash prize and a trip for two to Martinique. Information for the 2022 Competition can be found by visiting thebartendersociety.org and social media.

Easily translatable to “Saint James,” it was the ideal title to market to the English. Soon enough, the first rum distilled at “Habitation Trou Vaillant” in Martinique was exported to North America under the name of “Rhum Saint James.”

Fast-forward to 1882, Paulin Lambert purchased “Habitation Trou Vaillant” and registered the Saint James brand with its famous square bottle. The design revolutionized the spirits world, as the bottles were much less susceptible to breakage during transport.

Two decades later, catastrophe struck. Mount Pelée erupted, destroying the town of Saint Pierre and the Saint James site. But by some miracle, Habitation Saint James was only partly demolished. Holding on to and working with what remained positioned Saint James distillery where it is today, as a leader of Agricole rhum.

Reflecting on the brand’s history, global brand ambassador Donatien Ferrari explains, “This rich history is inspiring even if such a history is sometimes heavy. But the brand manages to look both backward and forwards at the same time.” Its latest expression, Saint James VSOP, is a prime example of how they honor the past while embracing the future.

VSOP is fully matured in old and new American oak under the tropical climate of Martinique. The packaging for the balanced rhum preserves its sacred heritage while also giving off a newer premium vibe perfect for new-to-the-category imbibers.

Distillers of Saint James have always considered the physical state of our planet. “We are very careful with our farming practices—no insecticides, fungicides or nematicides. The use of organic cane is also on the rise. Today I am proud to say that Saint James is very environmentally conscious,” shares Marc Sassier, Cellar Master.

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THE LOCALS

BEVERAGE DIRECTOR PROFILE

DAVE PURCELL for WINSTON HOUSE

SOMETHING FOR EVERYONE

Photos courtesy of Local LA

BEVERAGE DIRECTOR DAVE PURCELL OF WINSTON HOUSE BEGAN HIS JOURNEY INTO THE SERVICE INDUSTRY BY DUMB LUCK. “I STARTED IN 2006 IN NYC, RIGHT ALONG WITH THE SHIFT IN THE MODERN CRAFT COCKTAIL MOVEMENT,” HE SAYS. “I was working at the rooftop of the Gramercy Park Hotel when Danny Meyer’s USHG took over the space. This provided an intense, accelerated, and academic approach to hospitality. It made working in a bar feel professional rather than casual.” Fast forward 15 years and Purcell is working with Local Los Angeles group’s Winston House, “I really get to use every bit of experience I’ve gained.” To Purcell, Winston House is almost an experience more than it is a

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place. “The guests can have an exceptional atmospheric dinner service. It really takes all kinds,” he says, “and our hope is that it offers something for everyone.”

The inspiration for the bar menu is the 90s and dive bars, with a drinks program that answers the question, “What are the drinks that everyone knows and takes for granted?”

Purcell recalls, “I remember making Tequila Sunrises at house parties in college. I remember discovering the Mojito and ordering it wherever I went, and not even considering how hard it was to make or how bad most of them were. As part of the culture, bartenders will always be striving to come up with something new and unique, and I am no exception. But reimagining these uncomplicated cult classics

is just fun. I want that experience to be just as fun for the guests as well.”

From his experience, bartenders who would like to advance in their field must educate themselves. “It’s often easy to fall into a role because you are at the right place at the right time,” Purcell explains. “It is common to find a spot behind the bar to be a good holding pattern to rest in while figuring things out. As well and good as that is, ask for more. Especially from an operations standpoint. Learn how to maintain a cost, learn how to order product, learn how to taste professionally, learn how to have opinions and non-negotiables of how you want to conduct things, and then stick to your principles.”

THE LOCALS

PORTFOLIO PROFILE

A New

Chapter

PERNOD RICARD REMAINS ON THE FOREFRONT OF WHISKEY INNOVATION

By Michael Tulipan

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Pernod Ricard’s whiskey portfolio includes some of the most established and iconic whiskey brands in the world spanning Scotland, Ireland, and the United States. Category leaders Jameson, The Glenlivet and Chivas stand alongside the leading single pot still Irish whiskey collection including Redbreast and Midleton. And the more recent additions of American whiskey brands like Jefferson's Bourbon, TX, Rabbit Hole, and Smooth Ambler have opened an exciting new chapter for the company.

THE GLENLIVET 12 ELEVATED OLD FASHIONED INGREDIENTS 2 parts The Glenlivet 12-Year-Old 1 /2 part maple syrup 2 dashes orange bitters 2 dashes walnut bitters Orange peel (for garnish) PREPARATION Add ingredients in a rocks glass. Stir with large ice cube. Garnish with orange twist.

Pernod Ricard’s goal is to attract more consumers to the whiskey category and innovations in aging, blending and cask finishing have become the key to future growth.

Jefferson’s Bourbon, named in honor of Thomas Jefferson and acquired by Pernod Ricard in 2019, offers a great example of experimentation with aging. Jefferson’s Ocean matures at sea on ships that cross the Equator up to four times, in the process visiting five continents and anchoring in, on average, 25 ports during this time.

Jefferson’s vision also extends to partnerships, whether with renowned chef Edward Lee for the Jefferson’s Chef’s Collaboration or the Barrel Aged Manhattan collab with Esquire.

“Our American brands carry distinct stories, like Smooth Ambler’s commitment to its local West Virginia roots or the innovative two-year at-sea aging of Jefferson’s Ocean,” says Jenna Murray, Whisk(e)y Brand Ambassador at Pernod Ricard. “These young, unique brands drive new interest to the category and further elevate our established portfolio of scotch and whiskey offerings.”

Innovation also abounds at a legacy brand like The Glenlivet. Thanks to a two-hundred-year history and worldwide success, The Glenlivet may not seem a likely candidate for reinvention. But the brand continues to create new expressions like The Glenlivet Founder’s Reserve, Caribbean Reserve, and a 14-year-old finished in Cognac casks.

For the Founder’s Reserve, Master Distiller Alan Winchester marries a selection of scotch from aged oak casks and American first-fill oak casks that have never been used to mature whisky. The selective use of these casks brings a smooth, creamy sweetness to the complex fruity tones already present in the whisky. True to its name, the Caribbean Reserve has a tropical feel since the blend is finished with a portion of whisky from barrels that previously held Caribbean rum.

Both expressions are well balanced and exceptionally smooth, which has helped expand the market and attracted more women to experience The Glenlivet in a new, accessible way.

Pernod Ricard is also expanding the world of Irish whiskey with the introduction of a new product series with Redbreast inspired by the Iberian Peninsula. The first expression in this line, the Pedro Ximénez Edition, is a single-pot still whiskey that offers a sweet finish. It is triple distilled then initially matured in former bourbon and oloroso sherry casks, before being re-casked in Pedro Ximénez Hogsheads. The resulting Pedro Ximénez Edition offers a balance of fruit, spice and toasted nuts on the palette and a satisfying sweetness.

“This dedicated series celebrates Redbreast’s time-honored connection to Iberia’s and Ireland’s rich heritages as the finest wine and spirit makers in the world, combining whiskeys that are truly unique and extraordinary,” Murray says.

By continually pushing boundaries and allowing its brands room to innovate, Pernod Ricard aims to remain on the forefront of whiskey’s continued renaissance and help develop a whole new generation of aficionados in the process.

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THE LOCALS

TRADESHOW

BIGGER

AND BETTER

THAN EVER

BAR CONVENT

BROOKLYN

By Terri Marshall

Bar Convent began as a small industry meeting in Berlin in 2007 and quickly became the leading international bar and beverage trade show. The event eventually expanded globally, arriving in Brooklyn in 2018.

In 2021, Bar Convent Brooklyn attracted 3,000-plus attendees. With 134 exhibitors, over 50 new products debuted, 65,000 ounces of mixers were used, and 250,000 drinks and spirits samples poured over two days.

“It was so good to be back together in person seeing our customers reconnect with friends and colleagues while doing business,” says Jackie Williams, Event Director, Bar Convent Brooklyn. “The industry reunited stronger and more inspired, more connected and more unified than ever.”

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What to Expect at BCB 2022 BCB 2022 is set for June 14-15, 2022. One of the biggest initiatives for 2022 is a reduction in the event’s waste impact. A sustainable focus is evident from more recycling bins to biodegradable cups and cutlery to sustainable garnish solutions. “Even our staff shirts will be made of recycled materials,” explains Williams.

BCB expects to grow the audience of attendees too.

“We’re seeing many of our exhibiting brands taking more space and creating amazing experiences,” shares Williams. There will also be more education and more networking opportunities at BCB 2022.

BCB’s collaborative business environment in which bar and beverage community pioneers gather to celebrate and sculpt the future of liquid culture sets it apart from other trade events. “Our highquality curated education program—the event where both exhibitors and attendees go to discover new industry trends—is a top benefit of BCB,” adds Williams.

In the words of a 2021 attendee: “I’ve been to a lot of shows and BCB is one of the best. We had a magnificent first day meeting a lot of great contacts and will be back next year!”

COMING MAY 2022

Think Your Brand is a Must-Have Behind the Bar? Register now for Early Bird Pricing at CHILLEDSPIRITSAWARDS.COM

MIX IT UP

CELEBRITY SIPS

SHOWTIME’S LATEST EDGY THRILLER, YELLOWJACKETS FOLLOWS THE LIVES OF A HIGH SCHOOL GIRLS SOCCER TEAM, WHO SURVIVE A PLANE CRASH ONLY TO FIND THEMSELVES STUCK DEEP IN THE WILDERNESS, DESCENDING INTO WARRING CANNIBALISTIC CLANS. HERE’S WHAT THE CAST LIKES TO SIP TO TAKE THE STING OUT AND CATCH A LITTLE BUZZ. CHRISTINA RICCI Christina Ricci is the present-day Misty, the most unhinged Yellowjacket character. The teetotaling actress shares, “For about ten years, I’ve been pretty much not drinking.”

MELANIE LYNSKEY Melanie Lynskey plays the adult version of Shauna, a seemingly regular suburban mom and wife who has a closet full of secrets.

Melanie is a wine drinker, “I discovered my favorite wine, Negrette, from the south of France, at a great bar in LA called Covell.”

WARREN KOLE Warren Kole plays Jeff Sadecki, former prom king and now husband to Shauna. Kole is a beer drinker.

STEVEN KRUEGER Steven Krueger plays Ben Scott, the sexy soccer coach with plenty of secrets. “I have been on a big Negroni kick,” the star tells Chilled.

“Now that we’re in the colder months, I’ll probably start to rotate in an Old Fashioned and Manhattan.”

TAWNY CYPRESS Tawny Cypress plays natural leader Taissa, whose adult character is running for state Senate and trying to hide her gruesome past. The actress enjoys sipping on red wine and champagne.

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JULIETTE LEWIS Juliette Lewis plays misfit Natalie who struggles to cope with her demons by using drugs, sex, and drinking. The actress/ rockstar found her reallife road to recovery at an early age. “I quit all my bullshit at 22,” she says.

FROM JASON ALDEAN

SCAN TO LEARN MORE

WOLF MOON™ STRAIGHT BOURBON WHISKEY, 40% ALC./VOL. (80 PROOF). ©2021 PROXIMO, JERSEY CITY, NJ. PLEASE ENJOY RESPONSIBLY.

ADVANCED MIXOLOGY

DRINK IN HISTORY

The

sidecar THE

on l y

DE C E N T D RIN K TO CO ME O U T OF PROHIBIT IO N ?

By Lanee Lee

The Sidecar Cocktail is deemed to have been created in 1921, making this year it’s 100th Anniversary. Remy Martin is toasting the Sidecar’s birthday with a special bundle package on Reserve Bar.

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F

or most cocktail historians, it’s a common belief that the Sidecar was the best cocktail created during the nation’s drinking drought aka Prohibition. During this time from 1920 to 1933, many United States bartenders fled the country to continue their craft overseas.

So, it’s no surprise that two international destinations claim the birthplace of the Sidecar—a mix of cognac or brandy, Cointreau, lemon juice and a sugar rim.

The French like to call the Sidecar their own. But so do the English. Here’s the tale of two tales (maybe three or four). You decide which is fact and which is fiction.

The first legend takes place in Paris at Harry’s New York bar (still shaking and stirring up drinks today). Traveling sidecar in a friend’s motorcycle, an American army captain requested something to warm him up before dinner. Cognac—France’s very own brandy distilled from grapes grown in the Cognac Appellation d’Origine Contrôlée and aged in French oak barrels for a minimum of two years—was the bartender’s suggestion.

Well, the captain rebuffed his suggestion.

Drinking neat to start off the night? He didn’t think this was socially acceptable.

the Sidecar Rémy Cointreau is leading the charge in celebrating the centennial of the Sidecar cocktail.

As a brand with almost 300 years of history, it’s in Rémy Martin’s DNA to honor moments of cultural excellence from the past that have had an impact on present day. The creation of the Sidecar introduced a refreshing and well-balanced Cognac-based cocktail that truly never went out of style. With Rémy Martin 1738 Accord Royal and Cointreau in the portfolio, the simple addition of lemon juice brings this classic cocktail to life.

INGREDIENTS

2 oz. Rémy Martin 1738 Accord Royal ¾ oz. Cointreau ¾ oz. lemon juice PREPARATION

Shake, strain, and serve in a coupette glass.

Finish with lemon peel for freshness.

So, like a good bartender does, he or she adeptly adjusted to the customer’s needs and mixed in some Cointreau—also French made—and lemon juice. Voila. The Sidecar was born, and it was très bon.

But not so fast. Frank Meier, another American barkeep working in Paris, argued he created it while working at the Ritz Hotel.

Next, we head north to London’s legendary Buck Club—also still open today. Pat MacGarry, famous for creating the Buck’s Fizz cocktail, says he created it for a customer traveling in a sidecar. Interesting to note even Harry MacElhone (owner of Harry’s New York Bar) says MacGarry concocted the drink in the first edition of his book, Harry’s ABC of Mixing Cocktails (1922). In later editions, MacElhone simply deletes MacGarry and credits himself.

Yet another theory held by current day celebrity bartender Dale DeGroff is that the cocktail came on the scene much earlier and stateside, like mid-1800s in New Orleans. It’s basically a riff on the Brandy Crusta, which was created in the Big Easy by Joseph Santini around 1850. This explains why the Sidecar is so often associated with the French. French Quarter that is.

Another hot topic of debate is the proper proportions of a Sidecar. Is it equal parts as Harry MacElhone wrote? 2:1:1? Or get ready folks—8:2:1 as David Embury pens in The Fine Art of Mixing Drinks (1948). The late cocktail writer Gaz Regan suggests, in his Joy of Mixology (2003), that a hard fast ratio rule isn’t realistic due to the varying flavor profiles of its base spirit, Cognac.

There’s much to pontificate about the Sidecar except that it’s an excellent example of a New Orleans Sour and pure joy in a glass.

In the Rémy Sidecar recipe, the higher proportion of Rémy Martin 1738 Accord Royal is used to add an oaky character with subtle toffee and vanilla notes to the cocktail, balanced with Cointreau and lemon juice. Try it out for yourself. And toast to Prohibition. Finally, we have a reason to be grateful for it.

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ADVANCED MIXOLOGY

FOOD KNOW HOW

THE

ALLSPICE BERRY WHILE IT ORIGINALLY WAS ONLY NATIVE TO THE GREATER ANTILLES, SOUTHERN MEXICO, AND CENTRAL AMERICA, THE ALLSPICE BERRY HAS BECOME CENTRAL TO CUISINES WORLDWIDE. THE SPICE STARTS AS AN UNRIPE BERRY ON A LARGE TREE HARVESTED AND DRIED BEFORE BEING GROUND OR SOLD WHOLE. THE SPICE HAS A FLAVOR PROFILE SIMILAR TO A COMBINATION OF CINNAMON, CLOVE, AND NUTMEG.

Bartender David Leon is a big fan of Allspice and its use in craft cocktails. One of his favorite ways to use the spice is in an Allspice infused aquafaba. “This lovely berry was discovered by the Taino people, the indigenous people of the Caribbean,” shares Leon. “This berry is packed with flavor and can be used in several different ways for that reason I love using it my cocktails in whatever way I can, whether it's an infusion or a liqueur, the possibilities go on!”

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Leon pairs his infused aquafaba with Gentlemen Jack Whiskey, lime juice, and roasted banana demerara in this cocktail, but says the flavor works with a wide range of spirits and other flavor profiles.

“I created this cocktail when I was chosen to be a part of the Culture Shakers program, I wanted to show my Puerto Rican pride by crafting a cocktail with delicious tropical ingredients and Allspice always makes it easy to do.”

ANANSI INGREDIENTS

1 ½ oz. Gentlemen Jack Whiskey ½ oz. lime juice ¾ oz. grilled banana cinnamon demerara 1 oz. Allspice-infused aquafaba PREPARATION

Combine your ingredients in a shaker and shake until chilled. Strain into a coupe glass and garnish with a spritz of bitters.

PRÓSPERO TEQUILA

A REGION, A SPIRIT, AN EXPERIENCE

   @CognacUSA 52

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The content of this ad represents the views of the author only and is his/her sole responsibility. The European Commission and the Consumers, Health, Agriculture and Food Executive Agency do not accept any responsibility for any use that may be made of the information it contains.

SPIRIT DRINK WITH EUROPEAN GEOGRAPHICAL INDICATION

SPECIAL SECTION

COGNAC

Cognac CONNECTING

with

Modern-Day Bartenders Embrace a Centuries-Old Spirit

By Michael Tulipan

VERSATILE, METICULOUSLY CRAFTED, AND ENJOYING A HERITAGE THAT STRETCHES BACK CENTURIES, COGNAC COUNTS AMONG ITS FANS DISCERNING BARTENDERS AND COCKTAIL AFICIONADOS FROM AROUND THE WORLD.

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COGNAC

The spirit is also the worldwide ambassador for the region of the same name in the Southwest of France. This maritime province lies alongside the country’s Atlantic coast, which, with the Charente River, influences the climate and the soil of the A.O.C. Perhaps surprisingly, Cognac holds the fourth largest vineyard area in France at 78,000 hectares. In all, the region is home to 4,276 winegrowers, 117 professional distillers, and 283 cognac houses, according to The Bureaux National Interprofessionnel du Cognac (BNIC).

Winemaking in the Cognac region dates to the 1st century A.D. and the Roman era. With the emergence of international trade in the 11th century, particularly with Holland, wine production grew quickly. The region had already developed a reputation for its salt, and in the 16th century marshlands were drained to increase production. Since the wine had a long journey on ship, the Dutch found it more palatable if distilled when they returned home. Once the traders realized it was better to distill in France, they started building stills along the Charente River. In 1643, the first Cognac house Augier was formed and others, like Martell founded in 1715, soon followed. Second distillation, a requirement today, was introduced in the 17th century. The industry thrived until, as in the rest of France, phylloxera devastated the country’s vineyards, and it took decades to rebuild using rootstock from the United States.

The base of all cognac must be grapes grown within the six crus of the region as designated by French law. The grapes, the vast majority of which are Ugni Blanc, are first made into wine before

“

being twice distilled over open flame in copper pot stills and then aged in oak for a minimum of two years. Ugni Blanc is low in alcohol and high in acidity, which helps during fermentation and stabilizes the wine before distillation. Distillation is done either with lees or not, depending on the house. Cognac distilled with lees is generally richer with more character and considered more age worthy.

The next step in a cognac’s journey is aging, and this is determined by the precise calendar established by French law. Distillation must occur

by March 31st following the harvest and the aging clock begins on April 1st. Aging takes place in toasted French oak barrels, and producers choose from barrels with large grains, fine grains, or both. The larger grains allow for more wood interaction and introduce additional tannins.

Cognac must be aged for a minimum of two years, though many are aged much longer and blended into the various tiers designated V.S., V.S.O.P. or X.O. The type of cellar also greatly influences the development of the eau-de-vie with humid cellars allowing for more alcohol to evaporate, fostering more round, tropical forward spirits, while dry cellars have less evaporation, and the spirit develops drier, spicy, woody notes. The longer it ages, the more oxidative changes occur, deepening floral and fruit flavors. Some Cognacs age for an extended period, allowing for the development of “Rancio” or Rancio Charantais.

Commonly found in cognacs aged more than ten years as well as other fortified spirits like Madeira, Rancio introduces deeper flavors like leather, cigar, earthiness, and nuttiness.

Bartenders are broadening the occasions for cognac and the spirit’s seasonality. As the trade continues to familiarize and embrace the range and versatility of the spirit, mixologists are honing in on the taste profile of different brands and aging categories to create cocktail recipes with cognac all year round.

- The Bureaux National Interprofessionnel du Cognac

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COGNAC

Any great cognac is the result of the mastery of the blend and master blenders artfully construct their cognacs from a variety of barrels with different ages. Cognac labels are adorned by initials that represent the age statements of the youngest eau-de-vie in the blend, with V.S. “very special” or “3 stars” having a minimum two years of age and the V.S.O.P. “very special old pale” at least four years.

The pinnacle of cognac making and the traditional sipping category is X.O., which stands for “extra old,” with the youngest eau-de-vie having been aged for a minimum ten years. First introduced in 1870 by Maison Hennessy in 1870, this category showcases the age-ability of the spirit.

While previously the minimum was six years for X.O. that age level has now been designated “Napoleon.” In practice, the best cognacs include eau-de-vies much older than the required minimum.

Almost 98% of cognac is exported outside France, with the United States as the world’s leading consumer. Here cognac’s ongoing renaissance has been fueled by a confluence of events, including widespread adoption by the hip-hop community and the resurgence of classic cocktail culture.

“Bartenders are broadening the occasions for cognac and the spirit’s seasonality,” reports the BNIC. “As the trade continues to familiarize and embrace the range and versatility of the spirit, mixologists are honing in on the taste profile of different brands and aging categories to create cocktail recipes with cognac all year round.”

Cognac has long been a key component in cocktails, from the Sidecar to Vieux Carré, making for a natural substitute for various types of brandy in many recipes. You could also dig up a bit of history and serve a Corpse Reviver No. 1, which may be less known than No. 2, but is arguably better due to the marriage of cognac, calvados, and sweet vermouth. This cocktail first appeared in the seminal The Savoy Cocktail Book.

The BNIC continues to support the bartender community through education initiatives in the United States. In 2020, the program pivoted online to include the Cognac Connection Challenge, a national competition for bartenders with webinars and Instagram lives that served to further cognac education and generate engagement.

Ten winners were each awarded a $1,000 stipend and will embark on a cognac discovery tour in 2022. The organization also hosts educational events that showcase the versatility of cognac for a variety of occasions and as a delicious, often unexpected food pairing such as cheese and cognac or sushi and cognac.

Even as brands innovate and attract a new generation of enthusiasts, the storied legacy of cognac will continue to be closely protected by the BNIC, ensuring a consistently high-quality spirit worthy of being an ambassador for this ancient grape growing region.

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COGNAC

Cognac The

CONVERSATION

By Michael Tulipan

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The characteristic complexity of a RÉMY MARTIN Cognac offers bartenders endless creative cocktail possibilities.

life.” More than ten years ago, he came across an eau-de-vie that diverged from those traditionally used by the House.

He thought the discovery might be an intriguing base for a new blend and sought out the expertise of wine producer Francis Nadeau and the previous Master Distiller Jean-Marie Bernard.

One of the most storied names in cognac, Rémy Martin, has stood the test of time for nearly three centuries. Its tradition of innovation and ability to reach new generations of drinkers keeps the House at the forefront of cognac production today.

The result is a blend from a selection of fresh, fruit-forward distillates that upends cognac conventions while remaining true to the Rémy Martin ethos of collaboration to achieve excellence. “It is a unique Cognac Fine Champagne blended from aromatic eaux-de-vie with notes of fresh and tropical fruits,” Loiseau says. Tercet also serves as a tribute to the origins of Rémy Martin as the only major Cognac House founded by a winemaker.

The Rémy Martin story began in 1724 when a young winegrower in Cognac started selling cognac under his own name. By 1738, his reputation was well established, and King Louis XV granted him dispensation to plant new vines.

The 19th century brought the company’s cognacs outside Europe to the Americas and Asia. The 20th century meant investment in technology and innovation with new products like an X.O., the 1738 Accord Royal tribute to King Louis XV’s proclamation, and the recently launched Tercet.

Rémy Martin works with nearly 800 winegrowers exclusively in the Petite and Grande Champagne crus, renowned for the quality of grapes that produce eau-devie that are exceptional for cognac making.

Picked just before full maturity, the grapes become an aromatic, acidic wine perfect for distilling. Nine liters of wine are distilled to make just one liter of Rémy Martin eaude-vie, and only the most exceptional eaux-de-vie are chosen for aging. “My job is to blend and harmonize the unique eaude-vie once it has been aged to create the exceptional quality of cognac that has been signature to the House since 1724,” says Rémy Martin Cellar Master, Baptiste Loiseau.

The newest addition to the Rémy Martin lineup, Tercet is, Loiseau says, ”the result of three talents driven by curiosity and passion to bring a new kind of cognac to

Cognac has enjoyed continued growth despite the considerable headwinds created by the pandemic and ensuing global supply chain challenges. The rise of cognac in the United States for more than half of all cognac exported from France has continued unabated. According to Impact Databank, cognac crossed the eight million case mark in the states for the first time, nearly twice as much as just five years earlier. Cognac was also the second-fastest-growing spirits category in the country last year, behind only readyto-drink cocktails.

The three pillars of pandemic living, consumers seeking out higher quality, athome consumption, and e-commerce have all contributed to cognac’s success in the past two years. With on-premise coming back, there are few limits to the category’s growth. But customer expectations have changed, and bars should also be prepared to change. “It’s a reimagined on-premise where drinkers are expecting more in terms of experiences, cocktails, and mixology culture,” says Amaury Vinclet, Global Executive Director, Rémy Martin.

“It’s a real opportunity for on-premise with the savoir-faire that bartenders can provide.”

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COGNAC Part of the challenge for any brand with such a long heritage is reaching the next generation. Vinclet believes Rémy Martin is well-positioned thanks to investment in e-commerce and partnerships with chefs and brands like MICHELIN. The brand will work with MICHELIN to promote its star ceremonies worldwide, and the green star, which highlights restaurants engaging in sustainable gastronomy.

“From supporting speeches delivered during the MICHELIN Guide events to sustainable recipes shared every month on social media,” Vinclet says, “the joint ambition is to raise awareness about the challenges of tomorrow’s cuisine, encourage positive change in the industry and work towards a more sustainable, responsible future for all.”

Both Loiseau and Vinclet believe that the brand is well-positioned to appeal to Millennials looking for craftsmanship, authenticity, and strong values. The MICHELIN partnership, especially with the green stars program, speaks to the company’s values and dedication to sustainability, an undertaking that dates to 2007. Since 2014, it has been working with winemakers to achieve HVE certification, the highest level of environmental certification given by France’s Ministry of Agriculture and Food. This program takes a holistic approach to reduce agriculture’s impact on the environment. Already, 50% of Rémy Martin’s partner growers have achieved the certification.

Cognac is one of the few spirits to come from a recognized appellation in a specific country, France, which makes it attractive for consumers looking for authenticity. “The transparency, quality and traceability of brands like Rémy Martin coupled with the fact it is such a unique and characterful spirit is pivotal in achieving new opportunities,” remarks Vinclet.

Bartenders value cognac for its versatility, whether as a cocktail’s base spirit, sipped neat or on the rocks. “It also makes a perfect accompaniment

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to a wide variety of dishes,” Loiseau says. Some upcoming initiatives will highlight the pairing of food and drink with tastings of X.O. on ice paired with chocolate, Tercet with pineapple fruit, 1738 in a Sidecar cocktail with Cointreau, and an Espresso Martini with the multi-layered flavors of the 1738.

, r e t s a m r a l oiseau e c n i t r a m Rémy Baptiste L

Cognac and cocktail history are intertwined, and the spirit continues to be an excellent foundation for bartenders to create drinks anywhere on the taste spectrum from dry to sweet. The distinctive line from Rémy Martin, from classic V.S.O.P. to an expertly blended X.O., to unique creations like the 1738 and floralforward Tercet, offers bartenders endless possibilities. “Though each cognac may be unique in profile,” Loiseau says, “the characteristic aromatic complexity of a Rémy Martin cognac Fine Champagne never fails to surprise.”

“

Cognac is one of the few spirits to come from a recognized appellation in a specific country, France, which makes it attractive for consumers looking for authenticity.

- A maury Vinclet

Global Executive Director, Rémy Martin

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Cognac

MODERN MIXING

with

Today’s Bartenders are Captivated by Cognac’s Charm

Regardless of the way it’s consumed, cognac is synonymous with excellent quality. It’s known as a symbol of French know-how and representative of the lifestyle there. The quality, uniqueness, and authenticity of cognac are values that resonate with bartenders and consumers alike.

Bartenders continue to explore the palette of flavors offered by V.S., V.S.O.P., X.O. categories. By coaxing the flavors, textures, and aromatics, bartenders can enhance cognac cocktails with mixers, bitters, and fresh juices. Each cognac brand has its signature flavor profile and bartenders are fascinated by discovering this spirit’s versatility and the vast diversity of its products.

“Cognac is an amazing spirit. Eminently mixable,” shares Carol Donovan, bartender for Division on the Rocks in Chicago. “I love how different each cognac brand can be. There is truly a cognac for everyone. I tweak classic whiskey cocktails to balance them using cognac. I approach mixing with cognac by holding back a little on my ratios from what I would use for a whisky drink, but I try to celebrate cognac as a base ingredient. While I like to honor the care that goes into creating it, I also try to find new ways of using it in drinks.”

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“

You can use cognac in just about anything.

Cognac is complex, floral with sweet and savory notes throughout, and it’s incredibly versatile.

- pj wagner Untitled Supper Club, Chicago

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COGNAC

“

Cognac is an amazing spirit.

Eminently mixable. I approach mixing with cognac by holding back a little on my ratios from what I would use for a whisky drink, but I try to celebrate cognac as a base ingredient.

While I like to honor the care that goes into creating it, I also try to find new ways of using it in drinks.

- Carol Donovan Bartender for Division on the Rocks, Chicago New Orleans bartender Andrew Guerin of Bourbon O Bar adds, “Don’t be afraid to swap ingredients for cognac. I find many recipes that call for more subtle or softer spirits work amazingly well with cognac. Baking spice profiles are my favorite cognac enhancers; however I love using lighter floral elements to bring out its richness.”

According to Steven Hirschauer of San Diego’s The Responsible Glutton, who is certified with The Bureau National Interprofessionnel du Cognac (BNIC), adds anything calling for brown spirits can be a cognac experience. “Various ingredients work well with cognac, simple sweeteners, citrus, spices, even oils, rinses, and fat washing. Try it and see what you like.”

PJ Wagner of Untitled Supper Club in Chicago agrees, “You can use cognac in just about anything.

Cognac is complex, floral with sweet and savory notes throughout, and it’s incredibly versatile.

Unfortunately, it’s also one of the most underutilized spirits for cocktails, so bartenders need to demystify cognac. There’s nothing scary about it. It’s just grapes.”

Most bartenders agree that experiencing different brands by tasting, researching, and learning about each cognac’s unique characteristics is helpful to experiencing cognac. It’s also important to note that bartenders understand many prohibition-era cocktails were originally made with cognac, so swapping out newer base spirits in a recipe with cognac is easy and often a new experience for their guests. Dani Keenan of eggspectation suggests adapting these classic recipes to enhance cognac by using elements of cocoa, coffee, or fruits to bring out its best parts. “I love seeing cognac on the rise again in the cocktail world,” Keenan says. “I think it’s delicious, versatile, and worth learning how to incorporate into your drinks. No one cognac is right for every cocktail. Different cognacs have different qualities, and if one doesn’t suit you, another will.

That is part of its charm.”

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COGNAC

Swift Ones

MIXING WITH

The

By Michael Tulipan

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Live life, inspire others.

The sky is the limit.

One of cognac’s most storied houses, Martell has been producing the spirit for over 300 years. Along the way, it has become a fixture on back bars around the world and an excellent option for building cocktails. As with all cognac originating in its namesake region in France, Martell offers a range of spirits, including VS, VSOP, and XO, but in recent years, the brand has also increasingly become known for its innovation.

Martell was the first cognac house to ship its barrels to America in 1793, and its Blue Swift, a one-of-a-kind VSOP aged in ex-bourbon barrels, celebrates this historical connection.

With Blue Swift, its master blenders have married the house style characterized by delicate candied fruit and plum notes and the subtle sweetness of vanilla and toasted oak from the bourbon casks. This presents the opportunity to bring a unique flavor profile to cocktails for bartenders.

To mark this past holiday season and pay tribute to this innovative cognac, Martell created a list of “Swift Ones,” highlighting creative Americans living life on their terms, manifesting personal truths, and inspiring others to be audaciously themselves. The “Swift Ones” honorees include Oaklandbased scientist-rapper Ruby Ibarra, New York photographer Steve Sweatpants, Atlanta artist Dr. Fahamu Pecou, and Los Angeles actor and comedian Dumbfounded. Each has been recognized for pushing boundaries in their respective fields and communities.

The list was a continuation of Martell’s “Soar Beyond the Expected” campaign launched in September 2021, featuring acclaimed singer and actress Janelle Monae.

New Orleans’ French influences are reflected in the use of cognac for two signature cocktails, the Sazerac and the Vieux Carre. The Sazerac is widely believed to have been cognac based at first, with rye likely only taking over as the industry struggled to recover from the phylloxera outbreak that devastated France’s vineyards. Another alcohol-forward cocktail experiencing a revival, the Vieux Carre, named for the New Orleans French Quarter by Hotel Monteleone bartender Walter Bergeron, brings together rye, cognac, and sweet vermouth in equal parts, along with dashes of Benedictine, Peychaud bitters, and Angostura bitters.

Martell’s signature offerings show off the versatility of cognac well. The VS and VSOP work well with a wide range of citrus, spice, and fruits from cinnamon to lemon to berries.

Thanks to the oak influence adding layers to the exceptionally smooth Blue Swift, you can sub it for rye in an Old Fashioned or serve their version of a sour, the Swift Sour with Blue Swift, lemon, honey, and yuzu liquor.

With Martell cognacs, the sky truly is the limit.

Cognac has become a key ingredient in cocktails as bartenders rediscover old favorites and create new ones. The sheer versatility of cognac makes it an ideal partner for a wide range of flavor profiles, from very dry to refreshing to fruity to sweet. The Sidecar is an excellent example of what cognac can bring to a cocktail as it shows off how well the spirit works with citrus since it has both orange liquor and lemon juice.

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Cognac

mixing with ASK A BARTENDER

Most bartenders have a decent level of familiarity with cognac thanks to cocktails like the Sidecar, but there’s so much more to the dynamic spirit than just the classics. With its complex, layers of flavor, cognac works as a great base spirit with a wide range of ingredients and can be useful for creating both high and low abv cocktails.

To learn more about mixing with this historical spirit, we turned to longtime bartender and cognac enthusiast Paula Lukas. Lukas has over 20 years behind the stick, has contributed to numerous publications in the spirits industries, and placed in countless national cocktail competitions.

Talk Of The Town INGREDIENTS

1 ¼ oz. Hine H by Hine Cognac VSOP 1 oz. Glen Moray Classic Cabernet Sauvignon Cask Finish Single Malt Scotch ½ oz. Grand Marnier ½ oz. Giffard Creme de Cacao Blanc Liqueur 3 dashes 18.21 Tart Cherry and Saffron Bitters 1 candied orange slice (for garnish) PREPARATION

Combine spirits and bitters in a mixing glass with ice. Stir until well chilled.

Strain over fresh ice into a large rocks or double Old Fashioned glass. Garnish with candied orange slice.

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

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

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

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Cognac

mixing with ASK A BARTENDER

What makes Cognac interesting to you as a cocktail ingredient?

Cognac is such an exceptional spirit. There's an exquisite elegance about it. All cognac is brandy, but not all brandy is cognac. Only brandy produced in the Cognac region made from specific grapes (mainly ugni blanc), double-distilled in copper pot stills and aged at least two years in Limousin or Troncais oak barrels can be called cognac. Distilling cognac is a time-honored and very arduous process. There's such a variety of styles and aromas. If the barrels were toasted or if they were stored in humid or dry cellars.

The master blender is the genius behind each brand, and each blend varies. Every brand has its own style.

As a cocktail ingredient, cognac is a wonderful spirit to work with. Very versatile. Since cognac is a fruit-based spirit, I can add a variety of different ingredients to enhance my cocktail. The possibilities are endless!

Many classic cocktails use Cognac—any tips on riffs?

There's a huge variety of bitters, and just a few drops can enhance your cocktail. Try adding savory content that you'd use in cooking or an exotic fruit or juice.

Edible flowers make a beautiful garnish. I'm always a big fan of herbs in cocktails. Sometimes a combination that sounds like it wouldn't work together actually makes a fabulous cocktail! I watch a lot of cooking and baking shows and get inspiration from them.

What about developing a cocktail with Cognac?

The first step for creating any cocktail is balance. I love creating cocktails with cognac because it has a significant amount of depth to it. Cognac is rich yet complex. I'll first figure out the flavor profile that I'm looking for and then combine the other ingredients before I add it to the cognac. Since cognac is made from grapes instead of grain, the mixability factor is endless.

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Paula Lukas | Photo by Greg Rhein

What kinds of flavors do you think work best?

Orange, banana, lemon, cherry, honey, chocolate, vanilla, saffron, cinnamon, rosemary. Honestly, there aren't too many flavors that wouldn't enhance cognac!

If you have an idea for a cognac cocktail and aren't sure it would accentuate the taste of cognac, give it a try anyway. You can create the next modern classic!

Any advice for bartenders mixing with Cognac?

Don't be afraid to experiment. I know some purists think cognac shouldn't be mixed with anything, but I say don't be afraid to go for it. Cognac is such a wonderful base for a myriad of cocktails.

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Classic on a RIFF

THE CHOCOLATE COGNAC OLD FASHIONED

Jérôme Durand, Managing Director of La Maison Larsen shares, “Cognac has always been a precursor of cocktails since the 19th century with classics like the Mint Julep, Horses Neck, and Sidecar.”

He adds, “A great cognac is always a discovery, a tale, and an adventure. This belief has been at the heart of Larsen Cognac House since its origin in 1926.”

Durand works to follow in the footsteps of visionary founder of the House, Jens Reidar Larsen, who imposed a new vision for cognac with a unique style that expresses the fruity aromas from the grapes. His legacy is not only in his cognac’s name but in the preserved knowledge and inspiration handed down through generations.

Durand suggests the fruit-forward Larsen Aqua Ignis A.I. is a terrific blend that fits particularly well with one cocktail—the Old Fashioned. “Amazingly surprising,” he remarks. “Something to be discovered.”

Check out this must-mix riff on the classic Old Fashioned created by Gastronomcocktails.

CHOCOLATE COGNAC OLD FASHIONED INGREDIENTS 2 oz. Aqua Ignis Cognac ½ oz. white creme de cocoa 3 drops black pepper tincture Brandied cherry or orange peel (for garnish) PREPARATION Combine Aqua Ignis cognac, creme de cocoa and tincture in mixing glass with ice. Stir for 20 seconds. Strain over ice in a rocks glass. Garnish with a cherry or orange peel.

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make a

splash

fleurcharmanteliqueur.com © 2021, drink responsibly

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FRENCH SPIRITS

The Magic of

ABSINTHE

FRANCE’S ABSENTE IS INTRODUCED TO A NEW GENERATION

By Michael Tulipan

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“I AM ALWAYS AMAZED

BY THE UNEXPECTED COMBINATIONS OUT THERE." - alain robert

“As an artisanal countryside distillery at that time,” Robert says, “recipes would change from one batch to another depending on the natural availabilities of the herbs, although wormwood and anise would be in every recipe.” Each recipe listed all the ingredients and how many kilos went into the batch. What remained consistent was the use of the word absinthe as small distilleries tended not to brand their products in the past. Roux chose one of the recipes, coined the name Absente and the brand with its signature triple face Vincent Van Gogh graphic came to dominate the category.

may be best known for its sun-soaked beaches, fields of lavender and rose wine.

The region is also home to the distillery that produces Absente, the quintessential French absinthe on the American market.

Provence

In the world of spirits, none can match the allure, or the unfortunate misconceptions, that come with absinthe. Banned for decades in the United States, absinthe became officially legal in 1999 and ever since has made a strong comeback thanks to its versatility and unique flavor profile. Leading the charge has been Absente from Distilleries et Domaine de Provence, which became the first absinthe on the market in 1999 after an 87-year absence.

Distilleries et Domaine de Provence had produced absinthe dating back to the 19th-century when it opened as the Distillerie de Lure in Forcalquier, France. The current owner, Alain Robert, and a small team took over the distillery in 1974. When Michel Roux, the famed liquor executive who turned thenunknown Absolut into the top vodka in the United States, approached the company about making absinthe, they pored through records to find a recipe that could bring it back to the states.

Herbaceous, slightly spicy, and floral, Absente today is made with nine botanicals, including wormwood, star anise, green anise, roman wormwood, mint, and mugwort, among others. The ultra-premium, 69% ABV Grande Absente is more bitter, dry, and has notes of menthol. Try it in a cocktail or as part of the absinthe ritual where a special spoon with an ice cube is placed over a glass and water is dripped onto it, then into the absinthe below. This is the way Robert and his team like to enjoy absinthe though they recognize this traditional product is being introduced to a new generation thanks to talented bartenders around the world. “I am always amazed by the unexpected combinations out there,” he says.

Absinthe’s magic is the unique, rich flavor profile that can add layers and complexity to cocktails.

“In cocktails, the wormwood does its magic,” says Robert. “It is a very versatile product.” Use Absente as the main ingredient or add a kick to the cocktail with just a few dashes. “Thanks to the digestive properties of wormwood, you can pair absinthe with almost any ingredient, except for creamy liqueurs as far as I am concerned,” he suggests pairing it with lime, red fruit cucumber, or mint.

Any way you enjoy it, keep in mind that absinthe is high proof, so a little goes a long way. You may not get a visit from an actual green fairy, but you never know!

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ACCORDING TO ITS FIRST DEFINITION IN MERRIAM-WEBSTER DICTIONARY, THE WORD “LUXURY” IS DEFINED AS “A CONDITION OF ABUNDANCE OR GREAT EASE AND COMFORT.” AND WHILE WE OFTEN ASSOCIATE LUXURY WITH BEING EXPENSIVE, IT DOESN’T ALWAYS HAVE TO BE. ANOTHER DEFINITION DESCRIBES IT AS “AN INDULGENCE IN SOMETHING THAT PROVIDES PLEASURE OR SATISFACTION.”

Get to Know

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is a country known throughout the centuries for its sometimesextravagant tastes and styles (thanks in part to all the Kings named Louis). So, it is natural to think of it as a source of luxury and refinement. This is exceptionally true in the world of high-end libations.

France’s reputation for quality in this category is wellearned through generations of technical research and passionate refinement, not to mention a tremendously fertile growing environment for fruits and grains.

While “luxury” sometimes is over-the-top extravagance and pricey extremes, it can also simply be an indulgence in something pleasurable or satisfying. In other words, if you take away the fancy package, what matters most should be what’s inside the bottle.

Cognac:

Calvados: Distilled in a similar way as Cognac but made with apples and pears instead of grapes. One of the finest examples of this opulent nectar is a twentyyear-old Calvados from Claque-Pepin in Normandy.

France

Cognac Jean Fillioux, known to be one of the finest producers of Grande Champagne Cognac, is renowned for many of its expressions, like La Pouyade, or Trés Vieux XO Extra, but one that you might not hear of as often is called the Cigar Club. Don’t let the name fool you. You won’t need to be puffing on a Cohiba cigar to enjoy the toasted tobacco aromas and thoroughly indulge in the pleasures of this awardwinning, 30-year-old Cognac. RSP is only $200. You can tell all the Kings to put that in their pipes and smoke it.

Armagnac:

The oldest spirit in France has many fine examples, including the houses of Delord, Dartigalongue, and Artez, but another rare luxurious Armagnac worth a closer look is the vintage 1987 Hontambère Ténarèze single cask.

With that in mind, here are some wonderfully luxurious must-try spirits from the French spirit experts over at Heavenly Spirits that prove to be pleasurable without being over-the-top expensive.

French Whisky: Something the world is just starting to learn about, and if you are a whisky fan interested in peat, we would like to recommend one expression that promises a great deal of pleasure and satisfaction.

It is the recently released Yeun Elez, a peated single malt from Armorik Distillery in Britany, France.

Pear Liquor:

Noces Royales is one of the best examples of luxurious quality and taste on a modest budget. This deliciously luscious pear and Cognac liqueur, which has only recently been introduced to the United States market, is the perfect balance of fresh fruit taste, heat, and natural sweetness.

From left to right: Jean Fillioux Cigar Club Cognac, 1987 Hontambère Ténarèze Single Cask Cognac, Claque-Pepin 20-year-old Calvados, Armorik Distillery Yeun Elez, Noces Royales Cognac & Poire Williams Liqueur

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FRENCH SPIRITS

The beautiful coupling between coffee and spirits is a love affair written throughout the history of the cocktail. As far back as the 1880s, a legendary New Orleans cocktail invented at Antoine’s is still served today throughout the French Quarter. Café Brulot, was coined by infamous pirate Jean Laffite, who would order a cup of coffee, pour cognac in its saucer, light it on fire, and then pour the flaming cognac into the cup of brew. Voila! It was Café Brulot.

f lame

FAN

the

A TRIBUTE TO THE LEGENDARY COCKTAIL, CAFÉ BRULOT

As homage to this infamous cocktail and a modern take on the French tradition of spiking coffee with brandy to create a digestif, the Tardy Cognac family handcrafts Grand Brulot VSOP Cognac Café to revive this custom.

Sixth generation cognac producer Christoph Tardy selects the finest eaux de vie from a blend of Ugni Blanc grapes to craft an elegant 80-proof VSOP that is aged at least 4-5 years, uniting it with rich Robusta Coffee from Ecuador that has been blended with French Brandy and aged for up to two months before being married to the VSOP Cognac in both oak casks from the Troncais and Limousin forests.

Warming a pour of Grand Brulot over a hot blue flame is just one of many ways to savor it.

With initial notes of sweet orange, dark cacao, and vanilla bean, followed by a burst of robust and intense coffee flavor and ending hints of cinnamon and spicy bitter notes, Grand Brulot invites bartenders to reimagine this exceptional drink.

GRAND BRULOT ESPRESSO MARTINI INGREDIENTS

2 oz Grand Brulot ½ oz. half & half (optional or dairy free) ¼ oz. vanilla syrup PREPARATION

Using a shaker, combine Grand Brulot, half & half and vanilla syrup. Shake vigorously with ice and then strain into a chilled Martini glass. Garnish with a few cracked coffee beans and cocoa powder. For this classic Espresso Martini, get creative and sugar your rim with chocolate shavings or sprinkles.

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ADVANCED MIXOLOGY

THAT'S THE SPIRIT

Rethinking Grapes California Brandy House

By Jill Dutton

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MENTION NAPA, CALIFORNIA, and most people think of wine, specifically California’s world-class vineyards and winemakers. Britt West, vice president and general manager of Gallo Spirits, a division of E. & J. Gallo Winery created the California Brandy House to shift that narrative.

BRANDS

California brandies, like Germain-Robin and Argonaut, are crafted from world-class white and red grape varieties exclusively grown on California soil. So, what better place to open the brandy house than in Napa Valley, the heart of wine country, to re-establish California brandy among the world's best-distilled spirits.

“Brandy can be distilled from a large variety of fruit options, but what sets our brandies apart from others is that they are made with 100 percent California wine grapes. Germain-Robin was the first brandy distilled from non-traditional varietals like Pinot Noir, Riesling, Viognier, and Semillon. For Argonaut, we are one of the few brandy makers that also own and manage the production process from start to finish. We are the grape grower, the winemaker, the distiller, and lead blender,” notes West. “This allows us to control every process, ensuring the highest quality in each bottle.”

The California Brandy House opened in November 2020 in Downtown Napa as a first-ofits-kind tasting room dedicated solely to trade and consumer entertainment and education.

The inspiration for the house comes from the countless wine tasting rooms in Napa. West says, “As many wines have their vineyards, our brandy has the California Brandy House. We saw a real need for education around the category.

The unique space and design aspect of the Brandy House play a pivotal role in telling the story behind the brandy itself with the display of our Coffey and alembic pot stills as well as our history wall.

The California Brandy House is home to its two-leading portfolios, Argonaut and GermainRobin, where guests can enjoy tasting flights of each portfolio in its entirety as well as limited offerings and single barrel releases that are not available anywhere else.

THE BRANDY EXPERIENCE

For bartenders, West says, “We want California Brandy to rank amongst other leading spirits categories in their minds. While it may not be as widely known as other categories, it is not lacking in historical relevance or category nuance. Though it is seen today as an up-andcoming trend in brown spirits, brandy played a pivotal role in California drinks history. From the time of missionary Franciscan monks using wine country grapes to craft California's first brandies to the exceptional brandies of today. For those looking to get into the category today, we also want to emphasize the versatility of California Brandy. Not only is the spirit enjoyed straight (the recommended serve for Germain-Robin), but it can also be enjoyed in a variety of classic cocktails with Argonaut that highlight the fruit flavors found within.”

With a tasting room and a bottle shop, The California Brandy House has much to offer.

Guests can discover the California brandies and their history through guided flight tastings with exclusive offerings and single-barrel samples not available anywhere else. Guests can also purchase full bottles with onsite personal engraving as well as select brandy house merchandise and cocktail kits so brandy imbibers can still mix up delicious cocktails from the comfort of their own home. However, what brings the space to life is the extremely passionate staff who will walk you through the nuances of the category and each expression for a tasting experience unlike any other.

“We saw a real need for education around the category. The unique space and design aspect of the Brandy House play a pivotal role in telling the story behind the brandy itself with the display of our Coffey and alembic pot stills as well as our history wall.”

“Our California brandies are deeply rooted in tradition and innovation, and we created this space to enhance the brandy tasting experience as well as showcase the history, innovation, quality, and craftsmanship behind our brandies.”

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THAT'S THE SPIRIT

The Best of Both WORLDS Visual Storytelling with Dos Maderas Rum

By Michael Tulipan

With opportunities for face-toface consumer education on hold, brands look to connect in more captivating ways with their audience. Rum producer Dos Maderas recognized the opportunity to better tell its own story and set about designing a robust new digital destination to introduce its portfolio of premium rums to both consumers and the trade.

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“A steady increase of sales over the past three years has increased interest in the brand,” says Gonzalo Medina García, Bodegas Williams & Humbert International Marketing Director.

“Yet they did not have a verified destination to learn and connect with the product and the story.

Given the growing importance of brands having an online presence in the market, we felt it was time

to create a digital footprint for Dos Maderas.”

Newly launched DosMaderas. com lets the brand convey its tagline “One Spirit, Two Cultures” through visual storytelling.

Visitors are greeted with a striking series of videos that breeze from picturesque Caribbean locales to the stages of production.

DOS MADERAS has long been recognized for excellence in its rum making. Now it has a website to match.

and June, fermented and distilled in Guyana and Barbados, then aged five years in ex-bourbon casks. The resulting rums have the characteristics of their homes, light and refined from Barbados, more full-bodied from Guyana. After careful blending, the rum is sent for final aging in 20-year-old Palo Cortado casks at renowned sherry bodega Williams & Humbert.

Social media has increased the brand’s exposure, and the team has launched dedicated social channels in five markets. including the United States, Czech Republic, France, and more. “Over the past two years, we have seen a significant increase in web search terms for Dos Maderas,” says Medina García, “as well as an increase in social media engagement from community posts to followers from all over the world.” In addition, he says the company discovered key differences in the audiences, which led to the splitting of accounts. For example, Czech citizens respond to rum being served neat, while Americans are more interested in cocktails.

The homepage flows beneath the videos, giving visitors a clear, broad overview at key points, as well as the option to dive deeper into each section, whether the creation of its rums, details on individual bottlings, or cocktail suggestions.

One section, “Delve into Our Craft,” offers a graphic representation of the rum-making process with

an overview of the spirits’ origins and aging. Combining the best of both worlds, the rum is first aged in the tropics then transported to Jerez, Spain, where the blend is matured for a second time in the traditional sherry solera system.

Along the way, the company’s remarkable devotion to quality is evident at each stage of the process. Sugarcane is harvested in peak condition between February

Premium aged rums have been driving the category’s growth for some time and increasingly rums like the Dos Maderas collection are elevating cocktails. Bartenders and cocktail fans can now explore an extensive cocktail section on the new site, with everything from classics reimagined to new creations. Dos Maderas has long been recognized for excellence in its rum making. Now it has a website to match.

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DRINK WELL

a Tropical Vibe Photos Courtesy of The Perfect Purée

Mango and passionfruit are two flavors that epitomize those beach-loving tiki vibes we all long for during the winter season. Bringing these fresh fruit blends to cocktails yearround is made easy by using purees. The limited-edition Perfect Purée of Napa Valley Mango Passion Fruit blend is the embodiment of tropical ingredients. Its floral mango notes and tart passionfruit juice are ideal for island-inspired beverages, desserts, and savory dishes.

CHECK OUT THESE CROWD-PLEASING COCKTAILS CREATED BY MIXOLOGIST MANNY HINOJOSA.

TIKI INGREDIENTS 1 oz. Bacardi Superior 1/2 oz. Orange Curaçao 1/2 oz. Bacardi Black 1 oz. The Perfect Purée Mango Passion Fruit blend 1 oz. simple syrup 3/4 oz. lime juice 2 dashes bitters PREPARATION Combine all ingredients in a cocktail shaker with ice and shake.

Strain, serve on the rocks, and garnish with passion fruit.

MANGO PASSION MARGARITA INGREDIENTS 1 1/2 oz. Tequila Cazadores Blanco 1 oz. The Perfect Purée Mango Passion Fruit blend 1 oz. lime juice 1 1/2 oz. simple syrup PREPARATION Combine all ingredients in a cocktail shaker with ice and shake. Strain and serve on the rocks with a Mexican chili salt rim and a lemon slice.

Visit perfectpuree.com to buy online or request a list of distributors in your area.

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© 2022 123 Spirits, LLC. Photo © Michael Elins

The Man Behind the Brand

123spirits.com EU Organic

ADVANCED MIXOLOGY

IN THE KNOW

CELEBRATING the SPIRITS INDUSTRY with TWO NEW TRADE EVENTS

VINEXPO AMERICA | DRINKS AMERICA NYC MARCH 9-10, 2022

By Terri Marshall

Interesting fact—according to IWSR Drinks Market Analysis, the overall United States beverage alcohol consumption increased by 2% in 2020, the largest gain for the country in almost two decades. A key player in the increased consumption phenomenon, ready to drink spirits (RTDs) became the fastest growing beverage alcohol category in the market posting an impressive volume growth of 62.3%. In general, America’s spirits sales also experienced its largest volume increase, 4.6% since 1990. The spirits business is a hot ticket, which means you need a ticket to Vinexpo America | Drinks America, March 9-10, 2022, at the Javits Convention Center in New York.

New and Noteworthy Vinexpo America aims to reconnect North American based wine buyers and decisions makers. The Vinexpo America event focuses on wine producers, associations and United States based importers looking to expand in this market. The new Drinks America event goes beyond wine to include more beverage alcohol categories such as spirits, beer, sake, RTDs and related products and services for buyers and decision makers in these categories.

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Attendees can expect a wide range of products and brands exhibiting at the co-located events. One badge includes access to both Vinexpo America, and Drinks America exhibits, as well as all education and special events. Attendees will find a variety of new and featured products available for tastings and related products, services, and accessories on display and for demonstration. Co-locating the events allows for one-stop sourcing and an efficient platform for conducting business.

Who Should Attend?

With exhibitors from across the globe showcasing their products for tasting, all members of the wine and spirits industry in decision-making roles benefit from attending. An added benefit, a robust complimentary business matchmaking service aims to help decision makers find suppliers that align with their needs. The service also assists with scheduling onsite meetings in advance of the show. The service will be made available to pre-registered attendees in early 2022.

Bartenders particularly benefit from the addition of Drinks America which supports the bartender role in the industry providing opportunities to connect with

Bartenders can register to attend Vinexpo America | Drinks America online at the discounted price of $50.

WWW.DRINKSAMERICA.COM/ATTEND For more event information and updates subscribe to the Vinexpo America | Drinks America monthly newsletter.

WWW.VINEXPOAMERICA.COM/SUBSCRIBE

owners and brand managers of new and growing brands in North America. Reuniting the industry in person, the event allows more networking opportunities along with the always popular tasting experiences.

Opportunities to Learn The programming of education in 2022 includes topics pertaining to both wine and spirits. Over a dozen sessions planned include master classes, panels, and round table discussions. With one badge, attendees have access to all sessions throughout the two-days. The IWSR will present a conference on Understanding United States Beverage Alcohol Trends and the Drivers of Future Consumption. Additional sessions include topics such as Wine and Spirits Sales in a Post-pandemic World, Finding and Choosing Partners and Clients, and the Influence, Rise, and Role of Technology. Planned master classes represent various regions from around the world, including two presentations by Inter Rhône and the ever-popular Riedel Winewings glass seminars.

Additional educational content continues to be announced and the growing exhibit hall is a not-to-be-missed experience. A sample list of exhibitors at Drinks America exhibitors includes Amber Beverage International LTD, Charles Edge London, Liquor Masters International PTY LTD, Riachi Winery & Distillery, Stevens Point Brewery and many more.

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ADVANCED MIXOLOGY

BRAND SPOTLIGHT

THE NEXT OBSESSION

Mixing Cocktails with Licor 43 Horchata Introducing a dairy free and vegan cream liqueur option for bartenders. Licor 43 Horchata is a light and creamy fusion of Licor 43 Original and traditional horchata. For those who are unfamiliar, horchata is a Spanish drink made of tiger nut (which is a root that has a sweet nutlike taste, but not a nut), sugar, cinnamon, and citrus. Crafted from a 100% vegetable base, it is dairy free, gluten free, nut free, and completely vegan.

“For people who enjoy Licor 43 and for those who appreciate the taste of high-quality cream liqueurs, we’re excited to

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introduce Licor 43 Horchata here in the United States,” shares Bill Corbett, CEO of Zamora Company USA. The wonderfully complex and refreshing taste of Licor 43 Horchata is a perfect substitute in any cocktail calling for cream liqueur or milk. Its naturally sweet, silky texture make it a great alternative to syrupy mixers in modern and classic concoctions.

And of course, it’s delicious sipped neat or on the rocks. If you have not tried horchata in cocktails, give it a mix. It’s sure to become your next obsession.

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ADVANCED MIXOLOGY

SPOTLIGHT LAUNCH

The

Power of

Choice

Lyre’s Non-Alcoholic Spirits Retain Flavor and Taste for an Authentic Zero-Proof Cocktail Experience

By Joseph Luparello

Celebrations with friends and family at a bar or restaurant is likely a daunting experience for the sober conscious. No matter the reason, abstaining from alcohol in a social setting is not an easy task. Luckily the health-conscious, the designated driver, and others interested in forgoing an alcoholic beverage have the option of a new spirits category—one that allows them to engage in mindful drinking or lack thereof. The no-ABV category allows sipping on non-alcoholic cocktails without sacrificing the festivity of the occasion, making sober socializing very feasible.

So, the question remains, will drinkers seek no-ABV cocktails? Statistics suggest the answer is yes, as ISWR data reports a compound annual growth rate of 79% for non-alcoholic spirits. Especially if the cocktail complexity and flavor are uncompromised without booze.

Brands like Lyre’s Non-Alcoholic spirits base its products on this premise. Senior Vice President of Lyre’s, Joshua Carlos, emphasizes how his brand changes the minds of non-alcohol skeptics. “Our focus is centered on developing non-alcoholic creations that retain the same adult flavor profile and excitement of an authentic cocktail,” he says.

Lyre’s takes time-tested classic spirit flavors and pays homage to them in non-alcoholic form. To do this, they source the finest allnatural essences, extracts, and distillates worldwide. And just like the Lyrebird can mock sounds, the brand it symbolizes recreates tried and true spirits. And with its newly launched agave spirits, the brand can replicate approximately 90% of classic cocktails.

Lyre’s elegant range of crafted spirits are ideal tools for mixologists because they’re used to make non-alcoholic versions of signature concoctions. The look, taste, smell, and mouthfeel can be identical to the original versions. As a tip to mastering the magic—the most important thing to consider when crafting non-alcoholic cocktails is dilution.

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LYRE’S BLOODY MARIA INGREDIENTS

2 oz. Lyre’s Agave Reserva 4 oz. premium tomato juice ½ oz. lime or lemon juice 4 dashes Worcestershire Sauce 4 dashes hot sauce Pinch of celery salt, paprika, and cracked pepper PREPARATION

Add ingredients to a shaker with ice. Stir and strain into chili salt rimmed highball glass filled with ice.

Garnish with a lemon or lime wedge, celery stalk.

Like restaurant menus offer vegan or vegetarian and gluten-free options, the Lyre’s team envisions cocktails menus eventually having alcohol content-based selections.

Carlos anticipates the day he can sit at a bar and order a cocktail with alcohol, low-alcohol, or no-alcohol. He believes each can be geared toward a specific occasion or scenario.

LYRE’S CLASSIC MARGARITA INGREDIENTS

1 ½ oz. Lyre’s Agave Blanco ½ oz. Lyre's Orange Sec 1 oz. lime juice ¼ oz. simple syrup Dash of orange bitters PREPARATION

Add ingredients to a shaker with ice. Shake briefly and fine strain into half salt rimmed Coupette glass. Garnish with a lime wedge.

As such, Lyre’s consistently strives to innovate.

The end goal is to make sure every back bar has a non-alcoholic option. Mark Livings, cofounder and CEO, says it best, “Lyre’s mission is to offer as many non-alcoholic options as there are alcoholic and continue to evolve drinking culture towards choice.”

With the category booming, Lyre’s NonAlcoholic is always working on new product development. The award-winning brand is heavily anticipating the success of its two agave spirits—recognizing that 80% of the tequila market enjoys either blanco or reposado. In addition, a push into the RTD category with its new perspective on alcohol-free bourbon, as well as its ABV-free take on prosecco, the brand’s first step into the sparkling world.

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SHAKING AND STIRRING

BALCONES ZZTOP TRES HOMBRES Using a blend of three distinct grains: barley, rye, and roasted blue corn, Balcones newest addition to its line of whiskeys was created as a tribute to ZZ Top. Named after the band’s first top 10 chart album, the spirit opens with a nose of honeycrisp apples, buttered pastry, and a hint of suede and white flower honey. On the palate you’ll find a sweet coating with brown sugar and red grapes, the finish has hints of fresh ginger and sage.

LAUNCHES

MOZART CHOCOLATE COFFEE Joining the beloved line of Mozart Chocolate Liqueurs, Mozart Chocolate Coffee is a delightful blend of fullbodied, bittersweet coffee-chocolate flavors with notes of roasted mocha.

Belgian chocolate made from the finest cocoa beans and fruity notes of Arabica coffee are carefully mixed to create a creamy, indulgent expression. This well-balanced liqueur is a must for coffee and dessert cocktails but is just as lovely sipped over ice.

CASCADE MOON 13-YEAR-OLD RYE As the latest innovation from general manager and distiller Nicole Austin, Cascade Moon 13-year-oldrye is a must-try for whisky lovers everywhere. With notes of vanilla, toffee, leather, nutmeg, and a smooth, oaky finish, this is a spirit meant to be served neat. The 100-proof expression is a stunning addition to the Cascade Moon collection and is sure to be a coveted bottle in any collection.

NEAT OR ON THE ROCKS

MOZART CHOCOLATE NEAT OR CAPPUCCINO ON THE ROCKS MARTINI INGREDIENTS

INGREDIENTS

INGREDIENTS

1 oz. Balcones ZZTOP Tres Hombres Ice (optional) PREPARATION

Combine ingredients in a rocks glass.

Stir, serve.

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1 oz. Mozart Chocolate Coffee Liqueur 1 oz. vodka 1 oz. espresso PREPARATION

Mix all ingredients, except milk, with ice cubes in cocktail shaker. Add ice in Mozart Tumbler and strain the choctail into it. Slowly fill up with cold steamed milk, top with ground coffee beans for garnish.

1 oz. Cascade Moon 13-Year-Old Rye Ice (optional) PREPARATION

Combine ingredients in a rocks glass.

Stir, serve.

INSPIRO TEQUILA LUNA BLANCO Meticulously handcrafted in Jalisco, Mexico, by legendary maestra tequilera Ana María Romero Mena, this ultra-premium tequila is uniquely rested in American oak barrels for a lunar quarter to create a silky smooth yet complex spirit that is perfect sipped on its own or mixed into inventive cocktails. It’s gluten-free, has zero sugar or carbs, is additive free, and packaged in an elegant and sophisticated bottle that is easy to hold and pour.

INSPIRO CITRUS SPRITZ INGREDIENTS

KIRK AND SWEENY BURNING MAST RUM As a leader in the ultra-premium rum category, Kirk and Sweeny’s newest release is highly anticipated.

Burning Mast is a new expression crafted in the Dominican Republic and finished in red pepper barrels which imbue the spirit with highly unique hot flavors. With a deep, golden hue, Burning Mast opens with a delightfully sweet aroma of almond pastry, notes of vanilla, cinnamon and fresh grated nutmeg follow and leave the spirit with a perfectly balanced sweet heat.

NEAT OR ON THE ROCKS

HOOTEN YOUNG This limited-edition Barrel Proof American Whiskey was poured from second fill charred American oak barrels in commemoration of the 28th anniversary of the Battle of Mogadishu.

On October 3rd, 1993, U.S. Forces met orders to capture Somali warlord Mohammed Farah Aidid as part of Operation Gothic Serpent. Hooten Young president and retired Delta Force MSgt. Norm Hooten helped lead this 18-hour mission—a story retold in Black Hawk Down.

HOOTEN YOUNG OLD FASHIONED INGREDIENTS

1 oz. Kirk and Sweeny Burning Mast Rum Ice (optional)

2 oz. Hooten Young Barrel Proof American Whiskey ¼ oz. Demerara syrup (2:1 by weight) 3 dashes Angostura aromatic bitters 2 dashes Angostura orange bitters

PREPARATION

PREPARATION

PREPARATION:

Add ingredients except soda water to a shaker, add ice, shake vigorously.

Pour over ice, top with soda water and garnish with rosemary sprig.

Combine ingredients in a rocks glass. Stir, serve.

2 oz. Inspiro Tequila Luna Blanco 2 oz. grapefruit juice Half a lemon, juiced Rosemary simple syrup Soda water

INGREDIENTS

Combine ingredients in mixing glass with ice. Stir, strain over fresh ice (preferably a large ice cube) in an Old Fashioned glass. Garnish with orange peel and cherry.

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A

WO R L D

O F

EXPLOR ATI ON

MA RUSSI A BEVE R AG E S U S A .CO M Imported by Marussia Beverages USA | Cedar Knolls, NJ | PLEASE DRINK RESPONSIBLY

From all of us to you, a Happy New Year! It’s another year—a time to slow down, refocus, and reflect on your accomplishments.

As hospitality experts in the field of mixology, bartenders often achieve a level of confidence that keeps them passionately interested in creating new things while humbly completing everyday tasks at the same time. They still manage to find time to learn more, assess shortcomings, and work on perfecting things. After all, that is a professional bartender’s life story.

As such, courtesy of the country’s most talented bartenders, this issue of Chilled bursts with the latest in innovative cocktail recipes—incorporating classic ingredients, like bitters, cognac, and applejack, but using them in more modern ways. As it happens, each of these ingredients has a story to tell, and we’re listening. Our friends at Angostura took the high road and created a special brochure that riffs on a bartender’s first brush with bitters; our cognac special section paints a definitive picture of modern mixing with this dazzling liquid; and our applejack timeline takes us on a formidable journey through cocktail history, past and present. Along the way, we take a moment to appreciate other diverse ingredients that includes a round-up of luxury libations. Finally, we commend spirits brands that are onboard with environmentally sound distillation practices.

And then there’s our beautiful cover star Rita Ora. For us alone she shares her inspired journey with luxury tequila, Próspero. It’s an endearing story of pride, character, and prosperity.

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Prospero was brought to life by two accomplished women from two different cultures and generations. Both are passionate about what they do and are not afraid to push boundaries.

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A Reflection of Pride TH E WOMEN BE HIND PROSPERO TEQUILA TAKE EXQUI SITE CARE WITH TH E IR CRAFT

By Jill Dutton | Rita Ora photos by Dusan Reljin | Cocktail photos courtesy Próspero Tequila

PROSPERO TEQUILA is a 100% blue agave super-premium spirit produced in the lowlands of Mexico. From the elegant handblown bottle to the perfectly balanced liquid and the artistically illustrated label, every element of Próspero is crafted by hand. As a result, Próspero offers an unparalleled flavor with a smooth, elegant, and perfectly balanced finish.

Próspero was brought to life by two accomplished women from two different cultures and generations. Both are passionate about what they do and are not afraid to push boundaries. The creator, Stella Anguiano, is one of Mexico’s premier female master distillers, and has worked alongside Chief Creative Partner, Rita Ora, to create a brand that further establishes a space for women in the spirits industry.

Ora’s international fame as a pop singer and multi-talented industry leader across various cultures aligns perfectly with the

super-premium tequila brand that, like Ora, is anything but ordinary. Her fierce passion is a driving force behind her musical successes and accomplishments in business, with a continuous support of women’s initiatives throughout her career.

The partnership with Ora originated, Roy Danis, President and CEO of Conecuh Brands, says because, “More and more women are entering the tequila space, so we were looking for a female partner that was accomplished, passionate and creative. We approached Rita and immediately knew it was the right fit, and the rest, as they say, is history!”

As one of the few female distillers of tequila, Stella Anguiano brings a distinction that “highlights the fact the brand is authentic with Mexican roots and steeped in rich Mexican culture. It also highlights that women are at the core of this brand, and Stella is the heart of Próspero and very dedicated to her craft,” Danis says.

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homage to the people

The Próspero Tequila bottles and labels are handmade and distinctive, adding to the richness of the bottle. The brand prides itself on being authentic and approachable, with every element of the process being made locally by hand. The team is driven by a commitment to maintaining quality and superior products with exceptional characteristics.

“The name Próspero pays homage to the people who emigrated from Mexico City to the valley in search of a better life. The label is artistically illustrated, showcasing the authenticity of Próspero Tequila and its heritage. It features an elegant woman on a horse representing the time period in search of prosperity,” explains Danis.

The three award-winning expressions include Blanco, providing an unparalleled flavor profile for its price point; Reposado is aged in oak barrels and has rich notes of vanilla, white flowers, and lingering spice; finally, Añejo, is aged for a minimum of 12-months in oak barrels with flavors of spice, toasted caramel, cacao, and roasted fruit.

Bartenders should know that Próspero Tequila is an approachable and easy-drinking spirit. For mixing, Danis says, “The Blanco is your go-to for mixing Margaritas and Palomas. The Reposado is great in cocktails or just cool on ice. The Añejo is perfect for sipping.”

The Rita Rita INGREDIENTS

2 oz. Próspero Blanco Tequila 1 ¼ oz. fresh strawberries, pureed 1 bar spoon balsamic vinegar ½ oz. orange liqueur. ¾ oz. lime juice 1 oz. wildflower honey 3-4 leaves fresh basil PREPARATION

Pour ingredients into a shaker with ice.

Shake vigorously. Strain into a Margarita glass and garnish with fresh basil leaves.

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POP STAR RITA ORA SHARE S H ER SPIRITED STORY What was it about Prospero Tequila that inspired you to get involved?

What are your favorite ingredients to mix with it or dishes to pair with Prospero?

I’ve been approached to do spirit collaborations in the past, but it never felt like the right fit.

However, when I met Roy Danis and Stella Anguiano, our master distiller, I just knew I had to be involved.

Over the past year, we’ve worked with a variety of mixologists who have created some great cocktails for us and they’ve inspired me to experiment! I love incorporating grapefruit and pomegranate juice into my cocktails. I also like using jalapeños for a bit of kick. In terms of dishes, I can pair it with pretty much anything!

Talk to us about working with Stella Anguiano, one of the few female master distillers creating tequila. Did working with a strong female presence influence your decision to work with the brand at all?

I was very inspired by Stella’s journey and the fact that she is one of the few female Master Distillers in the industry. I was so moved by her passion for spirits and her determination to make her own path in a very male-dominated field. When I heard her story, I felt very strongly that this is a woman who deserved a platform to share her talent and I wanted to help create that space for her.

What do you like most about Prospero Tequila?

First and foremost, I love the taste! It’s got such a smoothness to it and each expression has a great tone and flavor to it. I also really love how we have packaged the brand. The bottle and the label are all handcrafted, which I felt very strongly about. As chief creative partner, I wanted a design that honored the origin of the product, while adding unique art elements like the woman on the horse.

As a critically acclaimed singer-songwriting artist, how does working with a spirits brand compare to working on your other successful projects/endeavors?

What I’ve enjoyed most about this experience is that I’ve been able to use my creative energy in a new outlet. Music will always be my first love, but I like having my hands in a variety of creative endeavors. I’ve always been very passionate about creative design, so coming on board as chief creative partner was a no-brainer.

I’m surrounded by such incredible talent, which has made this experience a dream. The whole team has been so great to work with.

Do you have a home bar? What is it stocked with?

I do have a home bar and it’s always stocked with Próspero! I’m a tequila girl at heart, so it’s pretty much my go-to. However, with my schedule, I’m often away from home so I’m not always around to make cocktails, but I will make them for friends when I have people over.

How do you like to enjoy tequila?

Have you ever been a bartender?

There are so many different ways to enjoy it. It’s hard to pick a favorite! I’m very partial to “The Rita Rita,” but I’m also a big fan of just sipping the Añejo over ice with a lime.

I never have, but I have so much respect for what they do! I have a hard enough time making drinks for my friends. I can’t imagine trying to do that professionally. Hats off to them for the work they do!

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Leading by Example

COPALLI RUM DISTILLERS' UNCONDITIONAL COMMITMENT TO THE ENVIRONMENT

By Joseph Luparello

The world’s environmental conditions are a serious challenge to liquor brands using traditional production methods. Today’s drinkers are ecoknowledgeable and some exclusively support companies that demonstrate loyalty to sustainable practices. As a result, distillers are pressed to fulfill the demands of the present without putting the future in harm’s way.

A great deal of the spirit industry’s carbon dioxide emissions stems from the distillation of rum.

Various aspects of the process contribute to the

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hefty toll on our environment. The acquirement of land to grow sugar cane, burning of fossil fuel, water use, and packaging materials all fall under that category.

Research by the Beverage Industry Environmental Roundtable (BIER) found that, on average, a 750-milliliter bottle of liquor produces a whopping 6.5 pounds of carbon dioxide. Also, the same study found for every liter of distilled spirits produced, 34.55 liters of water are used. Therefore, innovation in sustainable practices is a necessity.

“WE ONLY USE THREE INGREDIENTS— ORGANIC SUGARCANE JUICE, YEAST, AND RAINWATER." - MARK BREENE CEO, COPALLI RUM

FORTUNATELY,

there are distillers like the ones at Copalli Rum, who have made it their duty to strive toward carbon neutrality and thrive in terms of environmental stewardship. Located in Southern Belize near the heart of the rainforest lives its eco-friendly distillery and all-organic farm.

The Copal Tree Distillery was built with the intention of having a carbon-neutral footprint. At Copal Tree, copper pot stills are powered by regenerative biomass, and a full-circle process allows leftover waste to transform into useful agricultural inputs.

Most commercial rum operations will burn sugar cane fields before cutting the cane. In keeping with its core values, Copalli Rum takes a different route by just harvesting its organic sugar cane by hand. When the cane is cut, the shoots and leaves are stripped away and left to fertilize the soil, helping to return carbon to the soil. The conscientious choice to avoid burning the fields is critical for pollution prevention.

Going into further detail on its closedloop production system, Mark Breene, CEO, Copalli, USA, explains, “We only use three ingredients—organic sugarcane juice, yeast, and rainwater. After the juice is pressed out of the cane, the remaining cane fiber, called bagasse, is dried and burned as fuel to heat the stills. As the juice is heated in the stills, the alcohol vapors rise and are collected and later blended with rainwater captured from the canopy of the Southern Belize rainforest.

The remaining juice, which contains no alcohol, is called vinasse. That is collected, allowed to cool, and mixed with the ash from the fires used to heat the stills and spread on the sugar cane fields as fertilizer. It is a completely regenerative process; nothing is allowed to leach into local streams.”

Copalli Rum’s unconditional devotion to environmental health coincides with a strong bond with the local community.

Co-founders Todd Robinson and Anya Fernald have offered immense philanthropic support to locals for over 20 years. Copalli Rum isn’t just a spirit, it’s a prime example of what measures must be taken to truly help the planet we inhabit and its people.

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IN THE NA ME OF

Mother Nature

Telmont Champagne Sets a Comprehensive Eco-Friendly Plan in Motion

By Joseph Luparello

While many champagne producers may lack a sense of respect toward mother nature, The Champagne House of Telmont operates with the belief that winemaking is indebted to the soil it comes from. The pioneering brand set in motion an initiative to re-establish the relationship between champagnemaking and the environment.

With the protection of our earth topof-mind, Telmont’s team works with the notion that consideration for the environment goes together with making notable champagne. Above all, they make it their duty to act strictly “In Nomine Terrae,” or “in the name of mother nature.”

Since Henri L'hôpital founded the House in 1912, on his land of Damery, near Epernay, Telmont has upheld its devotion to viticulture and the House’s main principles: loyalty, humility, courage.

Four generations of winegrowers passed down their winemaking skills and knowledge paired with a passionate environmental commitment to their successors.

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“I D ON’T BE LIEVE IN PURE HAPPENSTANCE. HOWEVER, T HERE ARE FATEFUL ENC OUNTERS AND OUR DISC OVERY OF T HE HOUSE OF TE LMONT WAS ON E OF T HEM.”

Fast-forward to 2020, the House made a bond with the Rémy Cointreau Group, which rapidly progressed its eco-friendly efforts. A meeting with Bertrand Lhôpital from the fourth generation of the founding family quickly established that both the core values and aspirations of R.C.G. paralleled that of Telmont’s.

So, in October, the group invested in a majority share, solidifying the partnership.

Ludovic du Plessis, president of Telmont, believes the collaboration was ordained by fate. He explains, “I don’t believe in pure happenstance. However, there are fateful encounters and our discovery of the House of Telmont was one of them.”

Only 3% of the vines in Champagne, France are undergoing organic conversion. A few years ago, Telmont set an example for its fellow winemakers by kickstarting its full-scale transition. The plan is to reach 100% organic production by the year 2025.

The House has come a long way since then, as 72% of its estate’s 24.5 hectares of land are certified in organic agriculture. As for its partner growers, 39% of the 56.5 hectares are also verified. If all goes according to plan, 100% of all cultivated areas can be potentially converted by as early as 2031.

Along with terroir preservation, packaging design marks how Telmont breaks away from typical champagne standards. This year, the House has been all about “the bottle and nothing but the bottle.” Meaning all manufacturing and usage of outer packaging and gift boxes are banned from its production sites—a first in the champagne universe. Additionally, transparent bottles, which make up 15% of the House’s production, have been discontinued. Taking their place will be green only bottles that are 100% recyclable and made from 85% recycled glass.

Another task at hand is the transition of energy.

Telmont is in pursuit of 100% renewable electricity and utilization of green energy sources to supply all activities. They intend to financially acquire adapted energy and develop an on-site solar power production system for it to happen.

Although Telmont’s bottles are no longer transparent, the history and authenticity of the liquid inside are crystal clear. Printed thoroughly on every label, its shows how the House of Telmont has nothing to hide.

It’s easy to see Telmont Champagne stands simply for the greener good.

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“OUR ROLE NOW IS TO LEARN FROM AND SHARE THE SUCCESSES OF OUR FELLOW PIONEERS SO THAT WE CAN DO MORE FOR PEOPLE AND THE PLANET." 104

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DOING MORE FOR PEOPLE AND THE PLANET BRUICHLADDICH DISTILLERY IS ON A MISSION TO CREATE THOUGHT-PROVOKING SPIRITS.

Many distillers are genuinely concerned with the future of our planet. Still, there’s a fine line between claiming to be an eco-friendly brand and following through with sustainable processes.

One of the most legally credible models for detecting the genuine goodwill of businesses was established by B Lab in 2006. The B Corp Certification process aims to help mission-driven companies protect and improve their positive impact over time.

The rigorous certification process inspects every aspect of business, from products and policies to culture and customer engagement. Companies are required to get recertified every three years to stay up to date on new scientific developments and practices. Since the model’s creation, 4,247 companies across 153 industries in 77 countries have earned the certification.

The progressive distillers at Bruichladdich (bruk·la·dee) put their hearts and souls into earning one of those honorable spots. Established back in 1881, The Bruichladdich distillery sits on the southwestern tip of the remote Hebridean island of Islay in Scotland. After a temporary seven years of closure, the distillery was resurrected in 2001.

Upon returning to the industry, the Islay distillers revamped their mindset. This time around they felt compelled to go beyond simply making and selling spirits. Following through with that ambition for nearly two decades resulted in the distilleries B Corp Certification.

CEO Douglas Taylor explains how his company plans to broaden and elevate its purpose. “Our role now is to learn from and share the successes of our fellow pioneers so that we can do more for people and the planet. For us, this means making progress in relation to our four strategic sustainability pillars: energy and emissions; Islay and community; agriculture and biodiversity; and packaging and waste. With our empowered team, we will continue to pursue a bigger purpose and maintain our mission to create the most thoughtprovoking spirits possible.”

Taylor’s distillery is home to four unique spirits including The Botanist Islay Dry Gin. The Botanist embodies the botanical heritage of Islay and connection between the island and its people.

Before distilling, twenty-two local botanicals are foraged by hand across the entire growing season.

An additional nine core berries, barks, peels, and seeds harmoniously coexist with the Islay-grown ingredients.

A slow simmer distillation process in modified Lomond stills yields an unmistakably smooth spirit.

The taste is rich, mellow, and cool to begin with and as it flows through the palate, the warmth of the unhurried distillation sets in. It’s a flavorful and luxurious gin with a citrus freshness that stimulates the senses. One sip starts a journey through Islay’s environment, from the Atlantic washed beaches to the summit of heather-covered hills.

Among other conservation initiatives, The Botanist Gin partners with Botanic Gardens Conservation International (BGCI) to manage reforestation and new biodiversity standards. On May 4th, 2021, the Bruichladdich Distillery officially became B Corp Certified. It was the first gin and whiskey distillery in Europe, and one of only two whiskey distilleries globally, to be recognized with B Corp accreditation.

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infinite

C O M B I NAT I O N S The Bitter Truth Liqueurs aim to improve the cocktail

By Michael Tulipan

The

Bitter Truth co-founders Stephan Berg and Alexander Hauck fondly recall lush summers spent in the Bavarian Alps close to where they grew up. The scent of elderflower, violets, and other flowers filled the air, while locals made jams that preserved the flavors of seasonal fruits like ripe apricots. These memories served as the inspiration for their lineup of small-batch liqueurs, which are increasingly favored by bartenders.

Long popular in Europe, The Bitter Truth liqueurs have ramped up distribution in the United States in the past few years as bar professionals look to build unique flavor profiles. “The Bitter Truth always aims towards cocktails,” say co-founders Stephan Berg and Alexander Hauck. “The Bitter Truth products are meant to improve the cocktail, to offer new flavors and new possibilities besides the beaten path.”

Take the apricot, a flavor that is rarely used in cocktails. “Apricots are a typical regional fruit, and a fresh juicy apricot is a true delight in summer,” the duo says. The Bitter Truth Apricot Liqueur combines the juice of sun-ripened apricots with apricot schnapps distilled from the same fruit and a touch of sugar.

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The Elderflower Liqueur combines the characteristics of a spiced aperitif wine with the distinctive floral properties of a flower that is ubiquitous in the Alps.

Likewise, Violet Liqueur is made from the blossoms and roots of violets added to a neutral spirit. The partners recommend trying this in classic cocktails like the Aviation and the Violet Fizz.

Not just relegated to European flavors, the line also features Golden Falernum and Pimento Dram. Berg and Hauck are rum lovers, but they couldn’t find neither elixir in Europe, so they crafted their own. Their Golden Falernum is a rich, complex rum-based liqueur with notes of ginger, almond, vanilla, and allspice. Unlike the liqueurs, which are 22% ABV, the falernum is only 18% ABV. Pimento Dram is made from Jamaican rum, sugarcane, and selected pimento or allspice berries.

This highly aromatic liqueur is sweet, spicy, and very intense, with a judicious amount going a long way in layering a cocktail.

Made in a traditional alpine bitter style, EXR Bitter Liqueur is aromatic, herbaceous, and velvety smooth.

At 30% ABV, it embodies both the caramel sweetness of port and the bitter flavors of a classic Italian Amaro.

Serve as a sipper or replace your favorite Amaro in a stirred drink.

“Most of our liqueurs offer flavor profiles that have not been seen in decades, and it’s the bartender who brings it to life,” say Berg and Hauck. They are allnatural, aromatic, intense, and use very little sugar.

Often, you will need only 1/8 of an ounce to take a drink to the next level.

The Bitter Truth has created something for everyone with its line of well-crafted liqueurs. “The flavor range is widely diversified, and The Bitter Truth Liqueurs are working well with all kinds of spirit bases,” say Berg and Hauck. “They are easy to mix, and infinite combinations are possible.”

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W I N T E R C O C K T A I L C O L L E C T I O N with

Bärenjäger ORIGINALLY CALLED BARENFANG (MEANING “BEAR TRAP”), BEAR HUNTERS USED THIS DRINKABLE HONEY TO ENTICE BEARS OUT OF THEIR DENS. Cold-weather cocktails are comforting sippers that bring out the warm flavors of the season.

Honey-flavored liqueurs are complex spirits that mix easily into winter classics like a Hot Toddy. The original honey liqueur, Bärenjäger, dates to 18th-century Germany and is made with the highest concentration of all-natural honey. At 70-proof, it’s the perfect choice for any cocktail in need of sweetness with a little kick.

1

2

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CHECK OUT SOME OF THESE MUST-MIX CLASSICS TO WARM UP YOUR WINTERY SEASON.

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1

The Hibernating Bear

INGREDIENTS

1 ½ oz. Bärenjäger Honey Liqueur 2 oz. cranberry juice ½ oz. Triple Sec Orange seltzer (to top) Cranberry and dehydrated orange (for garnish) PREPARATION

Combine ingredients in a mixing tin with ice.

Shake, pour into a tall glass. Top with a splash of orange seltzer. Garnish with cranberry and dehydrated orange.

2

The Bees Knees

Created by Gastronomcocktails

INGREDIENTS

2 oz. Aquavit ¾ oz. Bärenjäger Honey Liqueur ½ oz. lemon juice PREPARATION

Combine all ingredients in a shaker with ice.

Shake and strain into coupe. Garnish with lemon peel or dill flowers.

3

The Mule

INGREDIENTS

4

1 ½ oz. Bärenjäger Honey Liqueur 1 oz. lime juice Ginger beer (to top) 2 dashes of Angostura bitters PREPARATION

Pour ingredients into copper mug over ice.

Top with ginger beer and two dashes of Angostura bitters. Garnish with dehydrated lime.

4

Old Fashioned

INGREDIENTS

1 oz. Bärenjäger Honey Bourbon 1 ½ oz. Mossburn Speyside Scotch Seltzer (to top) 2 dashes Dugan & Dame Morning Wood Bitters Dehydrated orange and cherry (for garnish) PREPARATION

Combine ingredients in a rocks glass and stir.

Add ice. Top with splash of seltzer. Garnish with a slice of orange and cherry.

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the invention OF THE

cocktail W I T H L A I R D & CO M PA N Y ’ S A P P L E J A C K

By Michael Tulipan

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A SNAPSHOT

1700-1800s THE OLD FASHIONED:

OF THE

EVOLUTION OF THE

cocktail

Applejack is present throughout American drink history.

1600s JERSEY LIGHTNING: LAIRD & COMPANY IS AMERICA’S OLDEST DISTILLERY, FOUNDED BY ALEXANDER LAIRD AND FAMILY PRODUCING APPLEJACK. IN COLONIAL TIMES, ALTHOUGH HOMEMADE APPLEJACK WAS MADE BY FREEZING FERMENTED CIDER AND REMOVING THE ICE, A TECHNIQUE KNOWN AS “JACKING,” THE LAIRD FAMILY ALWAYS UTILIZED HEAT DISTILLATION. ROBERT LAIRD GAVE APPLEJACK FAN GEORGE WASHINGTON HIS FAMILY’S RECIPE.

APPLEJACK OLD FASHIONED INGREDIENTS

SAMUEL LAIRD AND HIS SON JOSEPH WERE TRAINER AND JOCKEY OF THE MOST FAMOUS RACE MARE NAMED “FASHION.” IN 1855 SHE BECAME KNOWN AS “OLD FASHIONED,” PERHAPS COINING THE COCKTAIL NAME OLD FASHIONED COCKTAIL MADE WITH SAMUEL’S BASE SPIRIT—LAIRD’S APPLEJACK. AROUND THE SAME TIME, THE WORD “COCKTAIL” SURFACES AROUND 1806.

2 oz. Laird’s 100 Apple Brandy ¼ oz. simple syrup 1 dash Angostura bitters 1 dash orange bitters PREPARATION

Stir, strain over rocks in Old Fashioned glass. Garnish with orange peel.

AMERICA’S OLDEST DISTILLER, LAIRD & COMPANY, has been producing apple brandy in central New Jersey since 1780. Best known for Laird’s Applejack, the company has a storied history inextricably linked to the birth of cocktails while continuing to innovate today with releases like the new Laird’s Old Fashioned RTD bottled cocktail. Ironically, the word cocktail meant something very different in the 18th century when Laird’s was founded. Back then, cocktails were the thoroughbred horses who thrilled spectators of America’s favorite pastime, horse racing.

The Laird family’s distilling legacy stretches over ten generations since 1780. In the mid- 1800’s however, the family business was expanded to include the racing and training of top-quality race horses on the same grounds. The most famous horse they trained was named Fashion, a filly who won the most celebrated race of her day, defeating a heavily favored opponent called Boston. The Lairds kept close ties to Fashion with Samuel Laird remaining her trainer throughout her career and son Joe as her jockey.

Samuel also marketed his applejack during Fashion’s high-profile races.

The Laird’s connection to this seminal American cocktail? Fashion moved to New Orleans and foaled a filly named Young Fashion, which led to her being rechristened Old Fashion. Young Fashion was born

in 1855 around the same time when the term Old Fashioned appears in literature, according to Cocktail Historian David Herpin. At that time, cocktails were routinely named after horses. Since applejack was the quintessential American spirit, the family is certain Laird’s Applejack was used in the recipe. However, any documentation was lost in a fire that destroyed the original distillery.

Over the years, Laird’s has weathered challenges and introduced new products. To survive Prohibition, it produced sweet apple cider and applesauce before being granted a federal license to distill apple brandy for medicinal use. In 1965, its current bottling facility was completed, laying the groundwork for further expansion. Laird & Company has since built a portfolio of premium wine and spirits brands and today produces and sells over ten million bottles annually.

The company’s signature offering remains Laird's Applejack, a blend of 35% apple brandy and 65% neutral spirits. The high percentage of apple brandy allows for a hint of apple flavor and aroma. Purity is maintained at every stage since legally only whole apples can be used. With its new RTD Old Fashioned, the company has come full circle to its heritage and reclaimed one of the world’s seminal cocktails as its own.

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A SNAPSHOT

1950s HAWAIIAN ROOM COCKTAIL:

OF THE

EVOLUTION

APPLEJACK USHERS IN THE TIKI CRAZE, MAKING AN APPEARANCE IN THE HAWAIIAN ROOM COCKTAIL AT NYC's HOTEL LEXINGTON BAR.

OF THE

cocktail 1800s WHITE TIGER’S MILK: IN THE BARTENDER’S GUIDE: THE BON VIVANT COMPANION, JERRY THOMAS CALLS FOR APPLEJACK IN HIS WHITE TIGER’S MILK RECIPE.

HAWAIIAN ROOM Ingredients 1 oz. Laird’s Applejack 1 oz. light rum ¼ oz. Cointreau 1 oz. pineapple juice ¼ oz. simple syrup

WHITE TIGER’S MILK

Preparation Shake, strain, serve up in coupe glass.

Garnish with orchid.

INGREDIENTS

1 ½ oz. Laird’s 100 Apple Brandy ½ oz. Apricot Eau de Vie 3 oz. whole milk 1 dash aromatic tincture 1 egg white PREPARATION

Dry shake, shake, strain into rocks glass. Garnish with grated nutmeg.

1700-1800s HOT APPLE TODDY: A MIXTURE OF HOT LIQUOR, WATER, SUGAR, AND SPICES HAS BEEN PRESCRIBED HISTORICALLY AS A CURE-ALL, RECIPES CALLING FOR APPLE BRANDY OR APPLE WHISKEY SURFACE AROUND THIS TIME.

EARLY 1900S THE JACK ROSE: ERNEST HEMINGWAY WRITES ABOUT THE APPLEJACK IN HIS 1926 CLASSIC THE SUN ALSO RISES WHEN NARRATOR JAKE BARNES SIPS A JACK ROSE AT A BAR WAITING FOR LADY BRETT ASHLEY TO ARRIVE AT HÔTEL DE CRILLON IN PARIS.

HOT APPLE TODDY

JACK ROSE

INGREDIENTS

INGREDIENTS

2 oz. Laird’s Applejack ½ oz. Demerara syrup (2:1) 3 oz. boiling water

2 oz. Laird’s Applejack 1 oz. fresh lemon juice ½ oz. fresh pomegranate grenadine 1 apple slice (for garnish)

PREPARATION

Build in toddy glass, stir. Garnish with ½ baked apple and freshly grated nutmeg.

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PREPARATION

Combine ingredients in shaker filled with ice. Shake 10-15 seconds, double strain into chilled coupe. Garnish with apple slice.

1970s-1980s JERSEY GIRL: DRINKERS AT THE TIME PREFERRED LIGHTER SPIRITS, INSPIRING A NEW CATEGORY OF APPLE BRANDY MIXED WITH NEUTRAL GRAIN SPIRITS CALLED BLENDED APPLEJACK. LISA LAIRD DUNN, NINTH-GENERATION LAIRD AND EXECUTIVE VP LAIRD & CO. DESCRIBES IT AS “APPLE WHISKEY,” USED TO RIFF ON CLASSICS LIKE THE COSMO. JERSEY GIRL Created by Gary "Gaz" Regan in 2005 INGREDIENTS

1950s VICTORY COCKTAIL: DODGERS STADIUM, STILL IN BROOKLYN AT THE TIME, SELL THE DODGER VICTORY COCKTAIL USING APPLEJACK FOR ONLY 40 CENTS.

1960s COCKTAIL ADS: LAIRD’S APPLEJACK “HAVE YOU MET JACK?” ADS ARE ADVERTISED IN MOST POPULAR MAGAZINES.

1 oz. Laird’s Applejack 1 oz. Cointreau ½ oz. lime juice 2 dashes cranberry PREPARATION

Shake well with ice.

Strain into chilled cocktail glass. Lime for garnish.

1990s CRAFT COCKTAIL MOVEMENT: BARTENDERS LOOK BACK AT HISTORICAL COCKTAIL BOOKS FROM EARLY 1900S AND FIND LAIRD’S APPLEJACK IN MANY RECIPES.

2021 LAIRD’S READY-TODRINK: LAIRD’S OLD FASHIONED READY-TO-DRINK COCKTAIL IS CREATED BRINGING THE LAIRD FAMILY FULL-CIRCLE IN COCKTAIL HISTORY.

2000s COPPERHEAD: FOR CREATING MODERN COCKTAILS, LAIRD’S INTRODUCES STRAIGHT APPLEJACK CALLED LAIRD’S STRAIGHT APPLEJACK 86-PROOF (FOUND POSTPROHIBITION) AND A BOTTLED IN BOND EXPRESSION (PREPROHIBITION). BARTENDERS ALSO EXPERIMENT WITH SPLIT BASE COCKTAILS, SPLITTING EQUALLY BETWEEN APPLEJACK AND OTHER SPIRITS. COPPERHEAD Created by Audrey Saunders and Chad Solomon at the Pegu Club in 2006 INGREDIENTS

2 oz. Laird’s Apple Brandy ½ oz. rye whiskey ½ oz. yellow Chartreuse PREPARATION

Stir and strain, serve up in an Old Fashioned glass.

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RECIPES ADAM WAY, SEATTLE-BASED BARTENDER AND COCKTAIL CONSULTANT, CREATES RECIPES WITH THE MODERN DRINKER IN MIND, MAKING EXPERTLY CRAFTED COCKTAILS THAT ARE EASY TO REPLICATE. Photos by Adam Way @CocktailsByAdam

LEGACY SWIZZLE INGREDIENTS 2 oz. Chairman’s Reserve Legacy Rum 1 ⁄2 oz. fresh lemon juice 1 ⁄2 oz. Benedictine 1 ⁄2 oz. Falernum 1 barspoon Islay Scotch whisky 5-6 dashes aromatic bitters PREPARATION Add all the ingredients except bitters into a chilled glass and two-thirds fill with pebble ice. Swizzle with a swizzle stick (or churn with a barspoon). Add bitters, then add more pebble ice to fill. Garnish with pineapple fronds and a skewered cherry.

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SAWBACK INGREDIENTS 1 1⁄2 oz. Santera Tequila Añejo 3 ⁄4 oz. Amaro Amaricano Bianca 3 ⁄4 oz. Calvados 4 drops citric acid solution PREPARATION Add all ingredients to a mixing glass, add ice, and stir briefly. Strain into an ice-filled rocks glass and garnish with an expressed lemon coin.

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LEND ME YOUR EARS INGREDIENTS 3 ⁄4 oz. Aged Barbados Rum 3 ⁄4 oz. Mezcal Espadín 1 ⁄2 oz. Nixta Licor de Elote 1 ⁄4 oz. Demerara syrup 4 dashes aromatic bitters PREPARATION Combine all ingredients in a mixing glass, then add ice and stir. Strain over ice into a rocks glass and garnish with a twist of orange.

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ICHIGO ICHIE INGREDIENTS 1 cup Nikka Coffey Gin 3 1⁄2 oz. fresh lemon juice 15g roasted rice green tea (Genmaicha) 75g ginger, peeled and thinly sliced 3 2-inch-wide orange zest strips 1 ⁄2 cup mint, coarsely chopped 3 cups filtered water 1 ⁄2 cup cane sugar PREPARATION Bring water to a simmer in a small saucepan.

Remove from heat, add tea, and let steep for 3 minutes. Fine strain, then return tea to saucepan. Add ginger, orange zest, mint, and sugar; then return to a simmer over medium heat, stirring occasionally to dissolve sugar. Let cool. Once cool, fine strain tea syrup, pressing on solids; then discard solids. Stir in gin and lemon juice, then bottle and refrigerate until cold, about 1 hour. Makes 8 servings. Serve chilled.

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HOTSPOT

SPOTLIGHT

CHELSEA FIVE

GASTROPUB AT TROPICANA Atlantic City’s Eclectic Dining Experience

By Joseph Luparello

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to incorporate as many local and regional food items from our purveyors on our menus and highlight specific items as daily features. In addition, the menu changes two-to-three times per year, highlighting seasonality, both in food and beverage.”

Some popular staples stay in the rotation year-round. Take the Chelsea Burger, for instance; served with crispy fried shallots, Cooper sharp cheese, and a sweet bourbon glaze, the burger is a common choice among guests for all the right reasons. Other food menu highlights include crispy calamari, with a unique breading of roasted garlic and black pepper and sweetchili tamarind dipping sauce. Two most popular mouthwatering entrees are the filet and maple whiskey salmon with mushroom risotto.

I

n 2018, Atlantic City’s Tropicana introduced its newest restaurant, Chelsea Five Gastropub. Located on the fifth floor of the Chelsea Tower, this establishment boasts a setting with visuals hard to come

"Beverage inspiration comes from incorporating as many fresh elements as possible into our craft cocktails ..."

- Christopher Rippy

by anywhere else in Atlantic City.

Sweeping views of the beach bring a soothing ambiance to life.

And while the eyes of guests are spoiled, their tastebuds are treated even better.

Chelsea Five Gastropub offers an eclectic dining experience ideal for someone who is value-driven and craves an elevated dining experience—met through a one-ofa-kind culinary experience. Food selection focuses on chef-driven twists on classic and comfort dishes.

At Chelsea Five, everything stays fresh. Vice President of Food and Beverage, Christopher Rippy, explains, “Since opening, we try

Imbibers are often stumped on what to order from Chelsea Five’s massive beer and cocktail list.

The drink menu features over 50 whiskeys and bourbons. The cocktail program highlights oldfashioned drinks prepared with modern fresh-ingredient riffs such as the original Whiskey Sour made using Rittenhouse rye whiskey, house-made simple syrup, freshsqueezed lime juice, and an egg white.

Elaborating on its approach to creating new drinks, Rippy notes, “Beverage inspiration comes from incorporating as many fresh elements as possible into our craft cocktails with an approachable yet refined wine by the glass program and extensive collection of whiskey, bourbon, rye, and scotch.”

What really brings everything together and maintains the gastropub’s success is its careful attention to detail on service and staff knowledge. Teamwork has indeed allowed Chelsea Five to become one of Atlantic City’s most prominent eateries.

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LAST CALL

CHILLIN’ WITH

chrissy metz

TWO-TIME GOLDEN GLOBE AND EMMY NOMINATED ACTRESS CHRISSY METZ STARS ON THE NBC HIT SERIES, THIS IS US, AND HER NEW JOYFUL HEART WINE CO. IS ROOTED IN THE SPIRIT OF JOY, FAITH, LOVE, AND COMMUNITY.

Photo by Dean Foreman

DRINK

Jameson and Ginger.

HOME BAR

Bourbon, whiskey, gin, vodka, and scotch. Of course, I always have red and white wine on hand, along with champagne and rosé. It’s important for me to have something for everyone.

GIVING BACK

Wine brings people together. Joyful Heart was created for joyful moments.

A portion of every bottle sold is donated to World Central Kitchen. As I always say, A joyful heart is a giving heart.

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AGED

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