Chilled Magazine - Volume 4 Issue 1

CHILLED RAISE YOUR SPIRITS

SINGLE MALT

WHISKEY

NEW YEAR NEW BARS MIXOLOGY MASTERS

LATEST COMPETITION WINNERS

CELEBRITIES

RAISE

THE BAR RUMS NEW STARS

VOLUME 4 - ISSUE 1

U.S. & Canada $4.99

BOMBAY SAPPHIRE IS A REGISTERED TRADEMARK. ©2011 IMPORTED BY THE BOMBAY SPIRITS COMPANY U.S.A., CORAL GABLES, FL. GIN - 47% ALC. BY VOL.

Have you ever had a dry martini during monsoon season?

10 EXOTIC BOTANICALS FROM AROUND THE WORLD GIVE BOMBAY SAPPHIRE A REFINED, BALANCED TASTE.

thespiritofexploration.com

Lebua Sky Bar, Bangkok

Bombay Sapphire. Explore Responsibly.

CONTENTS

WINTER 2011

48

Single Malt American Whiskey

58

features

Spotlight The W Hotel, Hollywood

66

Winter Warmer Recipes

A return to glamour.

It’s winter, stay warm, be cool with these hot cocktail recipes.

50

60

70

Celebrities mix and mingle with various spirits by owning, endorsing, and drinking their own brands.

The grape with a bad reputation.

Sometimes its good to be bad.

56

62

72

Tap into your inner home brewer.

La Descarga, Hollywood.

The Second American Revolution.

The Boston Tea Party or the Boston Rum Party. You be the judge.

A re-interpretation shatters the stereotypes of what a quality single malt whiskey should be.

Star Studded Spirits

Spotlight The Art of the Bar

Pinot Noir

Artisan Rum

In Search of a Rum Bar and a Mental Vacation Channel hot nights and tall rums on your way to experience a tropical mind trip.

Blue Point Brewing Company

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Bubbly Bites Food pairing with champagne captures the essence of effervescence.

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CHILLED WINTER 2011

SM O OTH .

REFI NED. M A STERFU L .

EX Q U I SI TE. M O D ERN. A N D TH AT’ S J U ST TH E L I QU I D. A LOT OF ATTENTION TO DETAIL GOES INTO THE MAKING OF CORZO® TEQUILA. USING TWICE THE BLUE AGAVE OF OTHER TEQUILAS, WE DOUBLE-MELLOW, TRIPLE-DISTILL AND ARTFULLY BLEND OUR TEQUILA USING A UNIQUE PROCESS KNOWN AS THE “HEART OF HEARTS.” THE RESULT IS THE FINEST, SMOOTHEST-TASTING TEQUILA POSSIBLE.

CORZO. A DIFFERENT DIMENSION OF TEQUILA. DRINK RESPONSIBLY.

©2011 CORZO AND THE AGAVE PLANT LOGO ARE REGISTERED TRADEMARKS. IMPORTED BY CORZO TEQUILA U.S.A., SEAL BEACH, CA. TEQUILA - 40% ALC. BY VOL.

CONTENTS

CHILLED

WINTER 2011

®

VOLUME 4 - ISSUE 1

departments

EDITOR IN CHEIF Gina Farrell MANAGING EDITOR Anthony Graziano

12

editor’s note

EXECUTIVE EDITOR Kevin Hamill

A welcome back.

6 A message from Chilled Magazine

ART DIRECTOR Claire Priestley

bottoms up

DEPUTY EDITORS Rebecca Kelly, James Sordahl, Richard Fri

We’re just getting started!

8 Cool products we like 10 Off the charts vodka bottles 12 How to fondue

EDITORIAL STAFF Tori Phelps, Donna Hoke, Pete Bowery, Michael Stevens, Kimberly Vega

30

the locals

Knowledge is power.

14 Destination - an insiders view of New York City 18 Brand Manager Profile a conversation with Giles Woodyer, Brand Director at Bombay Sapphire Bartender Submissions 23 Steve Livigni 24 Cheryl Charming 26 Belvedere’s new Brand Ambassador Allison Dedianko

PHOTOGRAPHERS Neil Nakahara Michael Berger Tommy Vassiliou Jason Norden Staff cities2night.com PUBLISHER Jeff Greif ASSOCIATE PUBLISHER Thom Meintel

in the mix

What’s new and noteworthy for the trade.

44 Brand Spotlight - Nude Vodka 30 Cybershots - some great apps to make your drinking more efficient 16 Behind the Bar - Belvedere Unfiltertered, Bakon Vodka and Adult Chocolate Milk 78 Sipping Celebs - favorite drink recipes of the stars 80 Last Call - what’s new and good

ADVERTISING COORDINATOR Kristen Caggiano ADVERTISING ASSISTANTS Lula Brown, Waldy Acosta

32

advanced mixology Mixing up new ideas & techniques.

32 Tricks of the Trade - in this issue we take on flaming and flambéing

37 Screening Spirits - Chilled interviews Dave Elger from Fox Business Network’s hit show Hotmixology 40 Spirited Business - Elad Zvi and Gabriel Orta from Miami’s Bar Lab 42 Drinks in History - absinthe’s mystique

26 4

CONTRIBUTORS Paul Artrip, Shawn Soole, Gamal Hennessy, Jim Allison (FBA), Ann Tuennerman, Lynda Calimano, Will Elger, Dave Elger, Christiane Roget, Patrick Sullivan, Mira Vojinovic, cities2night.com

CHILLED WINTER 2011

SUBSCRIPTIONS TO SUBSCRIBE TO CHILLED MAGAZINE (PRINT OR DIGITAL EDITION AVAILABLE ON YOUR PC AND TABLET VIA ZINIO.COM) LOG ON TO CHILLEDMAGAZINE.COM LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C.

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INTERNATIONAL NEWSSTAND DISTRIBUTION RCS Rider Circulation Services, INC. HOW TO REACH US INFO@CHILLEDMAGAZINE.COM Toll Free: 866-617-2228 ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano CHILLED MAGAZINE Volume 4 - Issue 1 Copyright ©2011 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademark owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com

EDITORS NOTE

WINTER 2011

T

hank you for your patience while we sought a new perspective at Chilled Magazine. For those who know us, we’re

essentially the same but with a different vantage point. Not unlike the bartending community, we take the basics –

gin, vodka, whiskey, rum, tequila, beer, wine and champagne and add a fresh, creative twist giving drinkers something new.

Chilled is no stranger to the trade and has had the good fortune to cross paths with many experienced and imaginative bartenders, mixologists, bar owners and brand affiliates in the industry. These inspiring individuals are passionate about their craft and have one very important thing in common: they are experts at the art of drinking. Like a chef who serves those who enjoy eating, bartenders and brand owners take pride in their creations, are excited to have guests try their latest concoctions and are eager to share their recipes.

Chilled Magazine identified a great opportunity to harness the wealth of information about drinking and figured the expertise was worth sharing with you. So, with an idea to keep things fresh each time, Chilled will feature a different editor for every issue. We’ll invite the experts to let us in on what they know and how they came to know it. And in the same way people enjoy good company when drinking, our editors will invite their friends along for inspiration. In this way we’re hoping to cast a wide net across the vast pool of knowledge and leave no stone unturned in reporting the essentials. The art of drinking? Someone’s got to learn it.

Chilled

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CHILLED WINTER 2011

INTRODUCING THE WORLD’S FIRST “COLD-DISTILLED” GIN HANDCRAFTED Cold distillation produces very small, high-quality batches of OXLEY™ Gin. Each batch yields only 120 1-Liter bottles, which are then hand-wrapped with a leather seal of quality.

REVOLUTIONARY PROCESS OXLEY Gin is the first spirit distilled without heat. This labor-intensive cold-distillation process occurs at -5˚C/23˚F, preserving the flavor of all 14 botanicals, capturing the fresh, bright and crisp flavor in the final spirit.

FRESH, BRIGHT, SMOOTH TASTE Each sip of OXLEY Gin releases botanical flavors so vibrant and alive that they taste freshly picked. This unique gin was just recently awarded the gold medal at the New York International Spirits Competition.

Learn more at www.oxleygin.com

SAVOUR RESPONSIBLY.

©2011 OXLEY AND THE OXLEY BOTTLE ARE TRADEMARKS. IMPORTED BY THE OXLEY SPIRITS COMPANY U.S.A., CORAL GABLES, FL. GIN – 47% ALC. BY VOL.

BOTTOMS UP!

COOL PRODUCTS

COOL PRODUCTS STUFF YOU NEED TO KNOW ABOUT

INSIDEOUT GLASS COLLECTION It sure isn’t fun toasting champagne in a wine glass (what, no flute?) or sipping a Collins in a rocks glass.

And try to imagine Carrie Bradshaw’s face if her cosmo didn’t arrive in a martini glass. A well stocked bar should have a variety of glasses of different heights and shapes, from a stout tumbler to a cordial size for something exotic like absinthe. Acclaimed Dutch designer Alissia Melka-Teichroew playfully challenges these assumptions, literally turning them inside out. The InsideOut glasses are beautiful, fun, and stylish, and boast some practical advantages too: the double-walled glass provides insulation, keeping beverages cold for much longer than conventional barware. buyamt.com

COCKTAIL SHAKER The Alessi cocktail shaker by designer Sylvia Stave is a modernist tribute to the Roaring 20’s with an interesting pedigree.

The origins of the piece sparked quite a debate. At first it was attributed to Marianne Brandt, but in 1937 the C.G. Hallbergs Company of Stockholm catalogued the shaker and re-attributed it to Stave, after finding her original sketches. Made of polished stainless steel with a 100cl capacity, it’s a stylish must have for impromptu martinis. alessi-shop.com

TEROFORMA WHISKY STONES Whisky stones are a Scandinavian tradition. Freeze three or four of these natural soapstone cubes before adding to your favorite whisky; they’ll chill it down slightly without diluting it. Rinseable and reusable (store in freezer). Will not work with larger volume drinks; spirits only. teroforma.com

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CHILLED WINTER 2011

pick up truck

red truck wines ®

Red Truck Winery, Sonoma, C A Marketed by 585 Wine Partners 707.265.4004 www.585winepartners.com CHILLED MAGAZINE.COM

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BOTTOMS UP!

COOL PRODUCTS

VODKA’S COOLEST BOTTLES IT’S NOT JUST ALL ABOUT THE TASTE

YAZI

Created by Hood River Distillers, Yazi is bottled with their female demographic in mind. The perfume shaped bottle is meant to appeal to the female audience and capture the essence of romance.

Adding to the intrigue, a spiraling dragon is etched on the imported French glass bottle. The bottle’s finishing touches include red side accents and a shiny red neck wrap.

Yazi Vodka’s overall bottle design is consistent with the belief that ginger is a natural aphrodisiac and is thought to possess mystical powers that bring harmony to life and love. The bottle has won significant recognition, including a packaging award from the San Francisco World Spirits Competition.

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CHILLED WINTER 2011

CRYSTAL HEAD

Designed by renowned artist John Alexander. As legend has it, 13 crystal heads scattered all over the world will reunite at a pivotal time in human history and awaken a new era, a new world. The discovery of some of these crystal heads throughout history rank right up there with the mysteries of the great pyramids and the age old question; are we alone in this universe?

According to scientists, physicists, jewelers and the like, the skull is made devoid of any natural laws. It is cut from one piece of crystal, carved against the grain, and shows no signs of scratches or cuts. This is not possible to achieve without damaging the glass or shattering the skull. Crystal Head Vodka created a replica of this crystal skull as a message of enlightenment for humankind. Respecting the legend, Crystal Head Vodka reminds us of the purpose of the mystical powers of the skulls, which are used to achieve a spiritual awakening and to create a more harmonious world.

REGALIA

The Regalia Vodka bottle symbolizes nobility and grace. The elegantly blown glass bottle is individually hand crafted and polished by using a patented sand stream etching technique. Partially matted, hand decorated with 24 karat gold paint, this exquisite bottle is shaped in the form of the Russian Imperial Crown. When displayed on the custom made bottle stand, the bottle resembles something of royalty with the placement of surrounding shot glasses depicting a social gathering.

Blend In with nature.

Stand Out

Luxury Vodka.

with the world’s first Eco

Celebrate with the world’s favorite spirit, 360 Vodka. Quadruple-Distilled.

Five-Times Filtered. For an experience beyond natural. Beyond clean. Beyond smooth.

Presented in 85% recycled bottles with unique, reusable closures. Eco-friendly, from design to debut. Stand out from the ordinary, with the first luxury vodka that’s good for the planet. Vodka360.com © 2009 Earth Friendly Distilling Co., Weston, MO

40% alc./vol. (80 Proof)

Distilled From American Grain

Drink Responsibly. Drive Responsibly. Exist Responsibly.

BOTTOMS UP!

HOW TO FONDUE

Tori Phelps

Make any occasion romantic and fun by adding chocolate to the menu. Does it get any better than dipping strawberries, bananas, pineapple, cherries, pound cake, cheesecake, marshmallows and cookies into a pool of rich, warm chocolate?

you’ll need • A fondue pot • Heat source (some use Sterno

cans, while others use tea lights)

steps step 1 In a sauce pan, melt the chocolate chips with 1/3 to 2/3 cup heavy cream over low heat. Start with 1/3 cup and gradually add more until it becomes the consistency you’re looking for. Keep stirring while it melts.

step 2

• Two fondue forks (they usually

When the chocolate is almost melted, add Cointreau and whisk until smooth.

• Sauce pan • 1 package of semi-sweet

step 3

come with the pot)

• Heavy cream • 1 tablespoon Cointreau or

After the ingredients have melted, transfer the mixture to the fondue pot. Make sure the heat source is hot enough to keep the chocolate smooth and dip-ready, but not hot enough to boil it.

• Fruit, pound cake, brownies,

step 4

chocolate chips (use the good stuff—it makes a difference)

Triple Sec

cookies or anything good for dipping

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CHILLED WINTER 2011

Grab the fondue forks and the assortment of goodies, dig in and bring on the champagne!

FUN FACTS Fondue, which means melted in French, was created out of necessity in 18th century Switzerland. Poor villagers huddled around one pot to keep warm and dipped stale hard bread into warm cheese to soften and improve the taste. Soon they began mixing in wine and other seasonings and fondue was born.

Chocolate fondue followed in 1964.

WORLD CHOCOLATE SHORTAGE AHEAD? In twenty years from now experts predict chocolate will be so rare and expensive that the average person will not be able to afford it. The shortage is being caused by a shift in consumer demand from milk chocolate to dark. Dark chocolate, recently being considered the “healthier” choice, with high levels of flavonoid antioxidants, requires more cocoa for production. Unfortunately, changing weather and insufficient agricultural incentives are lowering the supply of cocoa. Less supply, more demand.

Now imagine all the snack foods that you enjoy made without chocolate….

Cruel!

tips fondue tip 1 As a concept, fondue may seem tricky, but it’s actually pretty difficult to screw up. For example, if the mixture seems too thick, just add more heavy cream or butter. If it seems too thin, add more chocolate chips.

fondue tip 2 Try a flavored liqueur. A few tablespoons of Cointreau will give your fondue an orange flavor. If you are a sucker for a chocolate-raspberry combo, substitute a little raspberry liqueur. A mint liqueur is also a delicious addition to try.

fondue tip 3 Pound cake and fruits such as bananas and strawberries are traditional, but nearly anything goes. From pretzels to marshmallows to Oreos—just think of the possibilities.

CHILLEDMAGAZINE.COM

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BOTTOMS UP

DESTINATION

NEW YORK CITY Gamal Hennessy

New York City is the premier vacation destination for anyone with a passion for nightlife. The city is the epicenter for classic drinks, stylish people and world-class venues. It is the home for music genres that can be heard in clubs all over the world. It sets the trends in cocktails, food and fashion.

New York City has defined American nightlife for decades and its influence is still going strong.

STAY

EAT

The Cooper Square Hotel: With some of the most unique designs of any property in the area, the Cooper Square is a great place to start exploring the East Village and Lower East Side. thecoopersquarehotel.com

Beauty & Essex: A pawnshop facade hides a two story restaurant complete with two menu items, first- rate service and beautiful people everywhere you look.

The Standard Hotel: It offers access to the Highline (New York’s newest park). It has its own beer garden, its own exclusive club and its own rooftop bar.

What more do you need? standardhotels.com Thompson Hotel: Located between the Lower East Side and Chinatown, the Thompson combines the boutique hotel experience with the frantic energy of downtown. thompsonhotels.com

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CHILLED WINTER 2011

Lamb’s Club: A new favorite among the midtown media set, Lamb’s Club combines elements from some of the best New York bars and restaurants and brings them together in the center of the city. thelambsclub.com Hurricane Club: Taking the tiki bar trend to an elegant extreme, Hurricane Club serves Polynesian pig and tropical drinks in a setting that will make you think you’re on the set of an Indiana Jones movie. thehurricaneclub.com

DRINK Bibliotechnica: A cocktail lounge devoted to the magic of tequila, this is the best place in the city to sample rare flights of anejo, reposado and silver agave based liquor.

Flute: These cocktail bars are dark hideaways where champagne and champagne cocktails create an extremely romantic mood, so go with someone that you really like. flutebar.com Painkiller: This unique speakeasy is an eclectic mix of old school hip hop and the growing tiki movement with an atmosphere that is more light hearted and fun than other New York City cocktail bars. painkillernyc.com

PLAY District 36: This club plans to bring back the energy of the huge dance venues New York was once known for with several large levels dominated by the dance floor. d36nyc.com Empire Rooftop: A rooftop bar inside the Empire Hotel with great views of the city, good music, glamorous people and a laid back lounge downstairs thrown in for good measure. empirehotelnyc.com Santos Party House: One of the best new performance and dance spaces to come along in the past few years, Santos has huge parties every weekend. santospartyhouse.com

SEE Caroline’s: The comedy club that launched the careers of Leno, Seinfeld and Jon Stewart is still one of the best places in the city to find the next rising star. carolines.com Knitting Factory: The city’s home for indie rock, underground hip hop and experimental music may not be in Manhattan anymore but it is worth a trip across the Williamsburg Bridge. knittingfactory.com

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IN THE MIX

BEHIND THE BAR

MIX IT UP

BELVEDERE INTENSE UNFILTERED 80 VODKA

Unflavored and presenting more of the original flavor from what it’s made, the taste of Intense Unfiltered comes from Polish rye but it’s not filtered or polished. So it’s easy to drink with a clean finish as we’ve come to expect from vodka.

Because Belvedere Intense Unfiltered has so many subtle flavors, there is a lot to work with when making cocktails. The brand was recently launched in Portland with a cocktail competition and the Choco-Nut Cozy, a hot cocktail created by Jenn Hegstrom from Pope House Bourbon Lodge, was one of the most delicious. (recipe page 69)

BAKON VODKA

An award winning vodka that tastes like Bacon. Yum! “This is the only vodka you’ll ever want to use to make a Bloody Mary, and it works well in both sweet and savory drinks”, says co-founder Sven Liden. “Bakon Vodka is also a great barbeque companion, used as a marinade or sipped chilled with a steak.”

ADULT CHOCOLATE MILK

Tracy Reinhardt, a busy mom of two, created the delicious adult version of her favorite classic drink in her kitchen.“When I created Adult Chocolate Milk, I didn’t want to be like every other vodka on the market. I’m no mixologist, so I didn’t want to have to buy several bottles or ingredients, I wanted a truly delicious pour and serve drink!” She and co-founder, and former high school classmate, Nikki Halbur reunited on Facebook shortly thereafter to create this 40-proof vodka beverage made from a variety of premium ingredients sold in a retro-chic glass bottle with a swing top closure.

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CHILLED WINTER 2011

THE LOCALS

BRAND MANAGER PROFILE

GINSPIRATIONAL CHILLIN’ WITH GILES WOODYER VICE PRESIDENT BRAND MANAGING DIRECTOR FOR BACARDI’S GIN PORTFOLIO We spoke with Giles Woodyer with the intention of learning how to successfully build a brand, create an image, and secure partnerships within the spirits industry. We got the answers to these questions and much more.

Giles is a well spoken, knowledgeable, and down to earth Bacardi VP who just so happens to be very passionate about gin, specifically Bombay Sapphire. When he joined Bacardi six years ago, he started with the brand and has grown along with it since. He strives to create a resurgence of the “original”

BUILD A “TO BRAND YOU

CANNOT TAKE A ONE SIZE FITS ALL APPROACH. YOU MUST CONNECT WITH YOUR AUDIENCE

”

white spirit and educate the “front liners”, the bartenders and bar owners, about the elegance and sophistication gin adds to a cocktail.

SAPPHIRE NEGRONI INGREDIENTS 1 part BOMBAY SAPPHIRE® Gin 1 part AVERNA Bitters 1 part MARTINI & ROSSI® Sweet Vermouth DIRECTIONS Build in a rocks glass and stir well.

Garnish with an orange twist.

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CHILLED WINTER 2011

One of the biggest myths about gin is its non-versatility. Giles dispels this by reminding bartenders that, “…substituting gin for vodka in certain recipes adds a different dimension to the cocktail. Gin is very versatile and people who think they do not like gin find that they love it in certain drinks.” For Giles, along with most members of the bartending community, the only “real” martini is made with gin. Giles takes this a step further by declaring that an essential ingredient for the perfect martini is Bombay Sapphire. It is, after all, the main reason that Bombay Sapphire was created. “Bombay’s blend of exotic spices, floral notes and peppery finish balances and complements a cocktail; it will never overpower a recipe but will only enhance the other ingredients.”

Despite the popularity of substituting vodka for gin, many of the “true classic” cocktails such as the Tom Collins, Singapore Sling, Gin Fizz, and the French 75 are making a strong revival in the spirits community. According to Giles, this gin renaissance can be attributed to the sophistication of the gin connoisseur.

“DON’T BE AFRAID OF FAILURE OR IT WILL HOLD YOU BACK FROM SUCCESS”

“The typical gin drinker has acquired a taste for the spirit and is not willing to substitute.”

Giles notes another strong factor for gin’s comeback is the increased talent of the bartender.

“It’s crucial to have continued efforts that consistently engage the ‘gatekeepers’ or the bartenders.” To him, getting the message through to the bartender and providing training and information within the trade is the best way to build confidence in a brand.

ULTIMATE MARTINI INGREDIENTS Chilled cocktail / martini glass (medium size) 2 parts BOMBAY SAPPHIRE® Gin 2/3 part MARTINI & ROSSI® Extra Dry Vermouth DIRECTIONS Fill a mixing glass to the brim with ice.

Splash over the vermouth, stir once, strain the excess liquid leaving the ice in the glass. Pour over the BOMBAY SAPPHIRE, stir carefully but rapidly for 20-30 seconds, until ice-cold. Strain into the chilled martini glass. Garnish according to preference. When twisting zests do so carefully over the surface of the cocktail to release the essential oils from the peel onto the top of the drink.

GILES WOODYER

GARNISH Classic: 1 Olive - pitted and preferably unstuffed Twist: 1 Large lemon zest

VICE PRESIDENT BRAND MANAGING DIRECTOR FOR BACARDI’S GIN PORTFOLIO

PHOTOGRAPHED AT B BAR AT THE BETSY HOTEL, MIAMI BEACH

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21 19

BRAND MANAGER PROFILE Finally, according to Giles, a brand must engage its audience and express its image. For this, Bombay Sapphire is heavily connected with the arts and creative community. The intention is to, “celebrate up-and-coming artists and provide a platform for those associated with the arts.” One example is the Bombay Sapphire Artisan Series, a partnership with Russell and Danny Simmons’ Rush Philanthropic Arts Foundation, in which over three thousand original works of art have been submitted to a contest that will be held in Miami.

SUBSTITUTING “GIN FOR VODKA IN CERTAIN RECIPES ADDS A DIFFERENT DIMENSION TO THE COCKTAIL.

”

“To build a brand you cannot take a one-size-fits-all approach. You must connect with your audience.

Be innovative in how you engage people and believe in yourself and your convictions so others can follow.

Don’t be afraid of failure or it will hold you back from success. You’ll never achieve real success by mimicking the competition; you must lead the competition instead.”

To Giles, the best thing a brand can do is to invest time in the bartender. “In providing knowledge and confidence, a connection can be made and only then can you earn the respect of the bartenders.”

Bombay has brand ambassadors all over the world diligently providing this knowledge in order to build a bridge between the brand and the bartender.

2010 BARTENDER SUMMIT AT EVE NIGHTCLUB, LAS VEGAS

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CHILLED WINTER 2011

To Giles, the release of Bombay Sapphire was a “breath of fresh air” for the gin industry. Additionally, “when drinking Bombay, one knows they are drinking a high quality spirit with premium ingredients.” His favorite cocktail is the Bombay Sapphire Negroni (see recipe on page 18). The Negroni takes him back to feeling the warm Italian sun setting off the Amalfi Coast. Can’t you just close your eyes and taste that Negroni now?

Photos Courtesy of Ryan Partnership

THE LOCALS

GINSPIRED COCKTAILS SAP P

HIR

E MIRBE®LGine A R B APPH n juic

Y BAY S h lemo syrup B.A s M BOM oz. fre . sugar mure O z B 1.5 o 3/4 2 oz e de

1/ crem dd t of ce, a Floa ed i me de h s cru e cre s. th glas with lass n pour of the y and g s e ck ter kberr ts th on. cen a ro Fill gredien to the sh blac of lem e n e n i i r c i f sl the slowly ith a w e mur arnish G

D AN Y R S BER OLLSaIpNphiree E U ic bay on ju p BL SIL . C om u m BA 1.5 oz 3B/4 oz. leimple syarves

e s oz. basil l soda 2 b u l c with p, Top syru ple h ice. m i s it and lass w serve. g asil e b ollins tir and il leaf. l d Mud all in C oda, s nd bas s a ld ith bui ith club n slice ew w ddl tion. mo p u e l o m a T i nd with var ks a tier nish hun en tas Gar c e ppl an ev r inea 2 p asil fo d d b *A

1.5 o z 2 oz . BOMB .

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by T mint le om Dixo af. n.

E TO

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BOMB

AY BL U

1 part BOMB A 2 part s spar Y SAPPHIRE kling p grape ink or ® Gin fru ruby re 1 fresh it juice d lime w edge Pour fi rs Collins t two ingre dients g into a Garnis lass with ic e h with a lime and stir we ll. wedge .

SH

1/2

SAPHIR E SNAPP RED ER

1.5 oz. B ombay Sapphir 1/2 oz. lemon e juice 1/2 oz. fresh o range ju 1 spoon ice horsera dish 1/2 oz. worces te 2 dash r sauce Ta 1 pinch basco celery s alt 1 pinch of 4 oz. to black peppe r mato ju ice Build a ll in a C ollin serve. G arnish w s glass with ice, stir ith cele and ry and olives.

CHILLEDMAGAZINE.COM

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T H E PA S S I O N F O R P E R F E C T I O N www.angelchampagne.com

THE LOCALS

BARTENDER SUBMISSIONS

Steve Livigni La Descarga Los Angeles Steve’s bartending roots are in hospitality, working at various bars and restaurants, first in the Santa Barbara area where he ultimately landed at the Four Seasons Hotel. Later moving over to the Beverly Hills area. He then consulted on a number of LA based projects in addition to working closely with Brown Forman on various spirit brands. In 2008, working for 213 inc, he ran The Doheny, a private cocktail bar, until the following year. The Doheny was the first LA cocktail bar to be nominated for a spirits award at Tales of the Cocktail.

Shortly after he joined La Descarga, a Cuban themed rum bar in East Hollywood, which is leading the charge for exposing rum to Angelenos and savvy out of towners.

“Tapping the Admiral”

Steve’s favorite cocktail is one that he developed at La Descarga called “Tapping the Admiral” which is aged and served in the Scaffa style. In a 9 liter size, combine 2 oz. Zaya Rum, 1/2 oz. Carpano Antica Formula, 1/2 oz. Cherry Heering and 2 dashes Angostura Bitters, then pour into a used whiskey barrel and age for two weeks.

The finished drink is served neat without diluting and garnished with a flamed orange peel.

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THE LOCALS

BARTENDER SUBMISSIONS

Cheryl Charming misscharming.com

Cheryl, who currently resides in the French Quarter of New Orleans, has been in the Food & Beverage industry since 1976. She began as a pizza waitress in high school then quickly progressed to cocktail waitress, barback, service bartender, bartender, then head bartender. With a penchant for travel, Cheryl tended bar at numerous establishments across the country including (of all places) Walt Disney World. While there she earned the honor of being the bar trick/bar magic instructor for Disney’s Food & Beverage program, Quest for the Best. Definitely the feather in her cap is her collection of published bar & cocktail books, a whopping twelve, more than anyone else in the world!

“Knock On Wood” 2 oz. black walnut-infused Woodford Reserve Small Batch Bourbon* 1 oz. orange zest-infused maple simple syrup 2 dashes Peychaud’s bitters Orange twist garnish Fill a rocks glass with ice then add the ingredients.

Stir.

Add the garnish. *Walnut-infused bourbon Toast 1 cup unshelled black walnuts at 400°F for 20 minutes.

Remove from heat and allow to cool.

Slightly crack then place into a wide-mouthed jar.

Add one 750ml bottle of Woodford Reserve Bourbon.

Allow to sit for one week, agitating daily.

When ready strain into a sterilized jar or bottle.

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CHILLED WINTER 2011

★★★★★ — Time Out Magazine, Sydney Australia

4.5 out of 5 points — Sauceguide, UK

“Full bodied and Precisely balanced, newcomer Aviation Gin makes an ideal entry into the category” — Wine Enthusiast, July 2008

3 Stars — Spirit Journal by Paul Pacult

Homegrown since 2006 House Spirits Distillery

2025 SE 7th Ave, Portland, OR

503.235.3174

www.housespirits.com

THE LOCALS

BARTENDER SUBMISSIONS

WITH THE BELVEDERE DREAM JOB WINNER ALLISON DEDIANKO Name: Allison Dedianko Date of Birth: February 20th Home Town: New York Previous Job: Bartender/Bar Manager at Madam Geneva on the Bowery in New York City

BARTENDER’S DREAM JOB A Baltimore native, Ali has been in New York for more than seven years. She attended NYU where she majored in European Studies with a minor in Russian.

She has bartended all over New York City, from dive bars to speakeasies, restaurants to lounges. Before winning the Belvedere Dream Job, she was working at Back Room on Manhattan’s Lower East Side and Madam Geneva, a gin focused lounge on Bleecker St. Ali speaks four languages - English, Spanish, Italian, and Russian, and is excited to travel the world educating people about Belvedere Vodka.

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CHILLED WINTER 2011

Consumer interest in discovering new Craft beers in all kinds of varieties has never been higher.

Spring

This year will be no different, because Craft beers are predicted to continue their amazing growth, with seasonals driving sales. Craft volume is up 16% vs. a year ago,1 with 40% of that from seasonals. Blue Moon Brewing Company sales alone are up 30% vs. a year ago,1 making us one of the fastest-growing Craft brands.

Offering Blue Moon® seasonals is a great way to boost profits. Have the beers your consumers want by adding a Blue Moon seasonal draught handle. Like our award-winning Blue Moon® Summer Honey Wheat, a Gold Medal winner at the 2010 Great American Beer Festival® in the Specialty Honey Beer class. It’s crafted with clover honey for a hint of sweetness that’s balanced by a touch of orange peel for subtle citrus notes. Our Summer Honey Wheat is a fitting tribute to those endless summer days.

Autumn

Blue Moon beers capture the magic of each season. Profit from our passion by providing the variety consumers demand while increasing your sales.

Winter

To get started with your new Blue Moon seasonal draught handle, call your Blue Moon Brewing Company representative today.

Nielsen ScanTrack, Total U.S. Grocery over $2MM, latest 52 weeks ending 11/13/2010, based on $ sales.

1

©2011 BLUE MOON BREWING COMPANY, GOLDEN, CO • BELGIAN WHITE BELGIAN-STYLE WHEAT ALE

THE LOCALS

BARTENDER SUBMISSIONS

NING WIN KTAIL COC

SILK THAI

1.5 oz. Belvedere Pure 2/3 oz. Velvet Falernum 1 oz. lemon juice 1/3 oz. Tawny Port 1/3 oz. egg white 2 leaves of fresh Thai Basil Shaken very hard and fine strained into a coupette.

SEALED WITH A KISS

1.5 oz. Belvedere Vodka 4 fresh strawberries 1 Shiso leaf 2 oz. Koshino Kaghiroi Sake Muddle strawberries with a dash of simple syrup. Add rest of ingredients and shake with cubed ice. Double strain into a coupe glass and garnish with a strawberry slither and Shiso leaf.

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CHILLED WINTER 2011

CUPID’S ARROW 2 oz. Belvedere Vodka 1/4 oz. simple syrup 1/2 oz. lemon juice 6 fresh raspberries or 1/2 oz. raspberry puree Dash egg white

Shake vigorously and strain into a chilled martini glass. Top with a splash of soda and garnish with a raspberry.

Convention and Trade Show MARCH 7-9, 2011 • LAS VEGAS CONVENTION CENTER EXHIBITION DATES: MARCH 8-9, 2011

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Trade Show | Magazine | Digital Media You can’t afford to miss America’s biggest and most important beverage, bar and nightclub event of the year!

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New for 2011!

Visit ncbshow.com for details on: LAS VEGAS

IN THE MIX

CYBER SHOTS

LOUDe BEERC il ary mob

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30

CHILLED WINTER 2011

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TH I NGS U P! July 20-24, 2011

This summer, spirits from around the world will descend on America’s most soulful city as Tales of the Cocktail returns to New Orleans. For tickets, event schedules and accommodations for this year’s soul stirring time, visit www.TalesoftheCocktail.com.

ADVANCED MIXOLOGY

TRICKS OF THE TRADE

Flaming Flambéing HOW TO FLAME DRINKS The flaming of drinks is one of the oldest bartender tricks in the book. Done correctly, it makes for a professional and crafty atmosphere in your bar. Here are some of the basics so everyone involved can keep their eyebrows and enjoy a fun drink.

First, it is very important to pre-heat the glass in which you are serving the flaming drink, since glass will break when the temperature of the liquid changes too suddenly. Also, when heating the glass, do not use a direct flame or it will shatter or darken the glass. The best way is to submerge glasses in hot water.

Second, make sure your liquid has a high enough alcohol content to ignite at room temperature. Most are a low enough proof that the alcohol will need to be heated in order to catch fire. Higher proofs, like 151 proof rum, will ignite at room temperature.

Prepare the cocktail and make sure to leave a bit of space at the top of the glass. Then take a small portion of the spirit and heat it up in a large spoon over a flame. Once it is warm, ignite it. Drop the flaming spirit into the cocktail and the entire thing should light on fire. Once ignited the flames tend to burst quickly for a moment so use caution.

The final and most important step is to blow out the flame before drinking.

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CHILLED WINTER 2011

B52 FLAMING SHOT INGREDIENTS 1 Part Irish Cream (Bailey’s) 1 Part Orange Cognac (Cointreau) 1 Part Kahlua PREPARATION Layer Kahlua, then using a bar spoon pour Bailey’s very slowly over the back of the spoon, keeping the Kahlua layer intact, then layer in Cointreau in a shot glass. Light the Cointreau on fire and drink through a straw. Once lit the drink should be consumed quickly to avoid burning the straw. If the flame will not be extinguished before drinking, use a fireproof straw.

HINT If Cointreau does not ignite at room temperature, warm up beforehand or top drink with a small layer of dark rum.

BLUE BLAZER INGREDIENTS 2 1/2 oz. of rye, bourbon whiskey or try a single malt scotch, (Macallan or Glenfiddich) 1 1/2 oz. of boiling water 1 tsp sugar or honey Lemon peel

PREPARATION Clear all flammable materials from the surrounding area.

Add sugar or honey and boiling water into one mug.

(You will need two heavy, deep mugs or silver mugs with handles for this drink). Put the liquor into the other mug and light with a long match. Pour the flaming liquid back and forth from mug to mug several times. This will produce a flowing stream of flame.

When the flame subsides, pour into clear mugs and garnish with a lemon peel.

HINT This is a difficult drink to create for even the most advanced bartenders. Try practicing pouring with just hot water first and then add the fire.

ON THE HOUSE The Blue Blazer was created by Jerry Thomas and made initially for people who had a cold or the flu.

The ingredients are pretty basic, but his preparation of the drink is what made it unique.

Pouring the drink back and forth to create a long blue flame between the two cups marks him as one of the earliest mixologists of his time.

CHILLEDMAGAZINE.COM

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ADVANCED MIXOLOGY

TRICKS OF THE TRADE

QUICK AND EASY HOT APPETIZERS TO TRY AT THE BAR

BANANAS FLAMBÉ INGREDIENTS 2 bananas 2 tbsp sunflower oil 4 tbsp sugar 1/2 cup white rum 1 lime, squeezed PREPARATION Peel and halve the bananas lengthwise.

Heat the oil in a frying pan over medium heat.

Brown the bananas five minutes on each side.

Add the sugar and pour in the rum.

Cook for two minutes. Bring to serving area.

Use a long match to flambé.

Sprinkle with lime juice and serve at once.

PINEAPPLE RUM FLAMBÉ INGREDIENTS 1/4 cup brown sugar 1 small pineapple, ends trimmed, skin peeled, cored, cut into six slices and patted dry.

1/4 cup butter 1/4 cup rum, warmed PREPARATION Place brown sugar in a shallow soup bowl.

Press each pineapple ring into the brown sugar, coating both sides.

Heat butter in a large, heavy skillet on medium-low heat.

When hot, place pineapple slices in the skillet in a single layer.

Cook for three to four minutes until nicely brown.

Flip the slices and brown the other sides.

Move skillet from heat source, pour in warmed rum and ignite with a long match to flambé.

Let alcohol burn off. Serve as is in the pan or top on pound cake or ice cream.

Serve alongside a cup of hot buttered rum. (Recipe page 68)

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CHILLED WINTER 2011

HINT Use a sprinkle of granulated sugar for desserts and fruits before adding the warmed liquor and lighting. Also, a pinch of cinnamon will spark and release its own distinct flavors.

HOW TO FLAMBÉ You do not have to dine at a fancy restaurant to experience the dramatic flair of flambé. With a few simple steps you can be flambéing for your guests in no time at all. The art of flambéing is not only fun it makes for a much better flavor to your dish. The technique creates flavor because burning off the alcohol evaporates the water on the surface of the ingredients and caramelizes the sugars in the sauce.

This smoothes out the flavors and adds dimension to your dish.

Just creating a flame on food is not technically flambéing. For a true flambé, a sauce with alcohol on it must experience a chemical reaction. Most recipes need the assistance of burning alcohol in order to release their true flavors.

First choose the type of alcohol you will use. The alcohol should compliment the food being cooked.

For instance, use a fruit-flavored brandy for desserts and fruits while cognac or whiskey can be used with meats. Use liquors and liqueurs with high alcohol content, beer, champagne, and most wines will not work. Try brandy, cognac or rum.

The liquor must be warmed to about 130 degrees Fahrenheit yet remain under boiling point. Boiling will cause the alcohol not to ignite. Remember, alcohol boils quicker than water. Use a saucepan with high edges to slowly heat the liquor over a low flame. Alternatively, use a microwave oven for approximately thirty seconds at full power until alcohol is just warm to the touch.

Do not pour liquor straight from the bottle into the hot flambé pan. This can cause the whole bottle to go up in flames and can cause an explosion. Use a different container, warm it and then add it.

Select a pan that has rounded high sides and a long handle. Do not use a non-stick surface pan. Keep the pot lid nearby in case you need to smother flames.

When flambéing, the pan must be hot and the food must also be warm.

Add the alcohol to the flambé pan and light the flame immediately. Light the alcohol fumes at the edge of the pan, not the liquor itself, using a long fireplace match or barbecue lighter. Allow the food to cook until the flame goes out, this will happen when the alcohol has burned itself off the food.

Do not light the dish until it is at the table. Make sure there are no guests or other flammable items nearby that can catch fire.

CHILLEDMAGAZINE.COM

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ADVANCED MIXOLOGY

SCREENING SPIRITS

Hotmixology WITH DAVE ELGER

CHILLEDMAGAZINE.COM

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ADVANCED MIXOLOGY

SCREENING SPIRITS

HERE’S WHAT DAVE HAD TO SAY: Chilled met up with Dave to get some more information on his amazingly fun, wellinformed, must see TV show that teaches people how to mix it up like the pros do.

“Mixology is the ‘art of bartending’, Hotmixology is the ‘art of mixology” says Hotmixology host Dave Elger of his steaming Fox Business Network TV show.

Hotmixology is “the foremost authority about everything booze” and was created originally to build brand awareness for Dave and his twin brother Will’s Reposado Tequila, Muchote.

The show spun off into an informational segment, showing novice bartenders, and some not so novice, the latest in mixology technique.

Mixologists are invited from all over the globe to mix up cocktails on the show and flaunt their best bartending skills. The half hour show also features great new products and the latest cocktails being served up all across the country.

WHAT IS THE MOST INTERESTING DRINK YOU HAVE EVER TASTED OR SEEN MADE? In my over fifteen years in the liquor business every time I think I see and taste the most incredible cocktail, I taste one I like better, with the creative mixologists out there and the great new products launching almost daily, I love searching for the most interesting cocktail ever. And I hope my search continues forever, as I love the industry and everything it offers.

WHAT IS THE MOST IMPORTANT SKILL A BARTENDER SHOULD HAVE TODAY? The thirst for education is a skill a mixologist must possess. A passion to learn everything about a product ensures success in bartending today.

Not to mention the great cocktails you can create when you understand the flavor profiles of a product.

WHERE WAS THE BEST PLACE YOU WENT TO GET A DRINK? The seven years I spent traveling the country with Jim Beam launching their new products, I had the opportunity to enjoy cocktails in fifty states. I visited over six hundred cities and have a favorite place in each city, so the list is long. I can tell you that now I enjoy great cocktails at the Hotmixology Lounge here in Colorado where we film the show. Not only when we are filming, but also as the host I have the opportunity to just hang out there and sample the greatest cocktails with some of the greatest products in the industry, you should come join me sometime.

(Yeah, we should!!)

WHERE WAS THE WORST PLACE FOR A DRINK? The worst cocktail I have had was a “mocktail” I had in a “Dry County” here in the United States that still exists today. Can you believe it?

WHAT IS AN ABSOLUTE MUST HAVE TOOL FOR A BARTENDER? A tip jar and a bank account!

BEST BARTENDING TRICK? Make peoples “spirit soar” with every sip of the cocktails you create.

42 2011 38 CHILLED CHILLED WINTER 2011

WHO WERE SOME OF THE MOST FAMOUS PEOPLE YOU HAVE SHARED COCKTAILS WITH? I have had the pleasure of traveling around the country for a year with the great grandson of Jim Beam, Fred Noe, while promoting Knob Creek. Also, Dan Aykroyd was a blast to share cocktails with. Both these guys have a passion for their products that I adapted when I created Muchote Tequila.

WHAT IS IT LIKE HAVING A TWIN IN THE BUSINESS? We do not look alike, however I would not trade him in for anything. Will has been in the business as long as I have and shares the same passion and love for this industry that I do. He just wrote a book called The One Minute Bartender which is a guide to mixing great cocktails in a minute or less, allowing you to spend time enjoying the cocktails you mix with your friends instead of being stuck behind the bar all night. We all love to mix cocktails but we also enjoy drinking them, and the recipes in his book make it possible to do both! Check it out, you will love it. (theoneminutebartender.com).

DO YOU HAVE ANY ADVICE FOR PEOPLE TRYING TO BUILD A BRAND LIKE YOU AND WILL DID WITH MUCHOTE TEQUILA? Anyone can put something in a bottle and give it a great name and sell it to consumers, but my advice to anyone starting a brand of their own would be to put your heart into every bottle.

DO YOU HAVE ANY INSPIRATIONAL WORDS FOR OUR MIXOLOGIST READERS? Education is key, what other industry allows for so much fun in your “research and development”. I have recently acquired the trademark for the best way to sum this all up; it is what we live by at Hotmixology…

“RESPECT THE DRINK”. I think that says it all.

Hotmixology airs nationwide three times a week, Monday, Tuesday, and Thursday on the Fox Business Network.

Visit Hotmixology.com for past episodes, recipes, and product information. You can also become a member, add your recipes to the website and get in touch with Dave directly to become a featured mixologist on the show.

ADVANCED MIXOLOGY

What is the difference between a

mixologist and a bartender? Well, a bartender serves drinks and serves customers, the mixologist creates new drinks, in addition to pouring them. Kind of like a bar chef. This is the spirit that is Bar Lab. Gabriel Orta and Elad Zvi, both with a background in culinary arts have turned their creative gastronomic expertise to the cocktail community. Since the start of their company, Bar Lab, they are indeed “mixing shit up”.

Orta and Zvi, who both share a passion for bartending as well as cooking, met while working behind the bar at Devito’s in South Beach.

They embarked on a catering business that serviced parties with food and drink. Eventually they ELAD ZVI

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CHILLED WINTER 2011

SPIRITED BUSINESS

dropped the food. Creating drink menus for restaurants while consulting and training in cocktail design turned out to be more of their forte.

Their latest endeavor is designing the cocktail menu for Carnival Cruise Liners.

So, how do they come up with a signature drink recipe or a unique cocktail menu for different establishments? According to Gabriel, “We approach each project like a painter; we focus on the environ-ment, the flavors used in the dishes, and the style of the establishment.

We create menus and drinks from a fresh perspective every time, always designing outside of the box.”

GABRIEL ORTA

WINTER IN IPANEMA 1 1/2 oz. Cabana Cachaca 3/4 oz. Apricot puree 1/2 oz. Aperol 2 thyme sprigs 1/2 oz. lemon juice 1/4 oz. simple syrup Add all ingredients into a shaker, add Ice, shake and strain into a rocks glass.

Garnish with an edible flower.

Using their food-pairing expertise, the award winning duo craft drinks that enhance and compliment the food being served. For example, dishes that use basil and black pepper as spices go well with the taste of strawberries. The formula begins with these complimentary ingredients as a foundation and then layers in other elements, possibly gin, bourbon, or vodka, to create a drink. The trick is in knowing which gin, bourbon, or vodka to choose, a gift Gabriel chalks up to years of experience.

To Gabriel, “Knowing how to create a drink professionally and performing the skill perfectly brings craftsmanship to your bar. People will show up just to watch you work.”

He adds, “Something as trivial as the type of ice used, or shaking versus stirring certain drink recipes, makes all the difference in the taste as well as the presentation of a cocktail”.

This is one of many tricks of the trade Bar Lab teaches their bartender clients.

Gabriel’s advice for bartenders is to know the classics. “Bartenders should learn the classic cocktails, learn these basic techniques, and then layer in their own creative style.

For instance, create a new margarita by starting with the classic recipe as a foundation and then layer in fresh new ingredients like cucumbers to craft a new drink.” In this way bartenders can give the same old cocktails a brand new perspective.

It all depends on the atmosphere and event they are trying to inspire.

They take pride in their craft and provide a unique service. Their extraordinary cocktail menus can be found in Social Miami, O Asian Grill, Domo Japones, and the Gansevoort Hotel in South Beach. Currently, they are creating one-of-a-kind concoctions at the W South Beach’s Living Room.

Gabriel and Elad use fresh ingredients, exotic herbs and spices, plus exciting spirits in their recipes. They incorporate bartending techniques from the most advanced, like molecular mixology, to the more basic concepts of layering.

CHILLEDMAGAZINE.COM

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ADVANCED MIXOLOGY

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CHILLED WINTER 2011

DRINKS IN HISTORY

THE AGE OF ABSINTHE Donna Hoke

W

ell over a century ago in Paris, the Green Hour began at five o’clock, and those who observed it took a drink of absinthe, perhaps their first of several. Today, whether you stay true to the five o’clock ritual or prefer the more relaxed idea of “it’s five o’clock somewhere,” you still know that drinking this potent and mysterious spirit would have—were you born in a different time and place—put you in the company with the likes of Henri de Toulouse-Lautrec, Pablo Picasso, Oscar Wilde, Vincent Van Gogh, Ernest Hemingway, and Aleister Crowley, to name a few.

Indeed, the Green Muse was an apt nickname for the beverage said to inspire and favored by artists, bohemians, and “bad boys.”

First concocted in late-eighteenth century Switzerland, absinthe was intended as medicine, a cure for all that ails you, but most commonly digestive issues, including eradication of parasites—eww. When the aperitif found its way into the French military ranks as a treatment for malaria and dysentery, the men there soon deemed the high-proof kick of the fragrant green beverage a benefit all on its own. Not surprisingly, when these soldiers returned to France, they introduced absinthe to their home country. In 1805, Henry-Louis Pernod’s second eponymous distillery became the first to produce absinthe in France, though less pure products were necessary to satisfy proliferating consumer demand.

HOW DO YOU DO IT Pour approximately one shot of absinthe into a tall glass.

Balance your absinthe spoon on top of the glass and place a sugar cube on top of it.

Slowly drizzle three pours worth of chilled water over the cube.

The absinthe will immediately begin to turn white or a pearly-gray color.

Slowly sip the green, savor the herbs, see if the mythological effects kick in!

The more absinthe was used, the more it was also abused. A collection of symptoms—hallucinations, tremors, convulsions, sleeplessness—determined to result from habitual use were given a name: Absinthism. Absinthe drinking was also blamed for epilepsy, tuberculosis, and madness; indeed, Van Gogh’s self-mutilation was said to be absinthe-induced. When a man named Jean Lanfray killed his pregnant wife and children in a fit of drunken rage, rumored to have been fueled in small part by absinthe, Switzerland became the first country to ban the drink in 1908.

The United States and most of Europe—spurred on by religious and temperance movements, and backed by competitive liquor and wine interests—were quick to follow suit.

Nonetheless, the stories of absinthe’s hallucinogenic properties, its contraband status, and its celebrity endorsement ensured that absinthe maintained its mystique and a life underground, even after the bans. In France, an anise-based substitute called pastis became popular, but in countries that hadn’t made absinthe illegal—namely, England, Czechoslovakia, Spain, and Portugal— manufacturing continued.

After about a century spent underground, BBH Spirits saw an opportunity and began importing absinthe to the UK, prompting a renaissance. As it turns out—and as research has shown—absinthe isn’t the bane of all evil after all. The word absinthe derives from the Latin name Artemisia absinthium, more commonly known as wormwood, the primary herb used in the manufacture of the anise-flavored quaff.

Wormwood contains thujone, which in large quantities, thousands of glasses to humans, causes seizures in lab animals. The amount found in absinthe survives distillation as no more than a trace impurity of the same ingredient you’d find in your spice cabinet; yes, sage and tarragon both contain thujone. As for all those other absinthism symptoms? One needs only to research advanced alcoholism and alcohol poisoning to discern their true cause.

The unexciting truth about the green fairy hasn’t stopped the continued mystique surrounding the absinthe fountain. These days, the aromatic flavor and the ritualistic method of drinking—with a slotted spoon holding a sugar cube while water is dripped over it—convey a club-like status that continues to fascinate, even long after the myths about it have been dispelled. Well, you will never know until you try it. What’s the worst that can happen?

CHILLEDMAGAZINE.COM

43

IN THE MIX

BRAND SPOTLIGHT

Valentine’s Vroom NUDE VODKA

How about a little communing with nature this Valentine’s Day? We’re thinking along the lines of the wide forested hills, low summits and volcanic peaks of the Oregon Cascades.

Here you can shed your inhibitions, strip down and have a little old fashioned fun.

Let your nude bodies embrace a natural state of being and return to innocence.

Doesn’t it feel gorgeous in the nude?

Quench your thirst with a little romantic, moonlight sip of simply seductive Nude Vodka and reach an altered state this Valentines Day.

PLAYMA

TE 2 oz. of NU DE Vodka 1 oz. White Grape Juic e 1 oz. Sprite Combine al l ingredient P I D s into shak ice. Shake NY Vodka er filled w thoroughl ith SKIN y and pour glass. Gar UDE N into marti o f ni in o sh r w ig ni it ll h 3 e 3 oz. p P urple grap n a S es on of ice a small vine 2 oz. me ju .

(Master M h of li ixologist PIN-UP Splas M s ag t gi McCoy) 3 oz. NU edien h r g in DE arnis three 2 Orange Vodka ice. G ine all r C b Wedges e o v m m o b o in C e the vod ss e. ka and th the 2 we cks gla wedg e juice fr dges into into ro ith a lime om a shaker w Shake th filled wit o ro h ice. u g h ly and po martini g lass. Wip ur into e the rim with the of the gla orange w ss edge. Ga rnish wit an o h (Master M range twist. ixol ogist - M

aggi McC oy)

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CHILLED WINTER 2011

THE ULTIMATE MIXER

DRINKLIQUIDICE.COM

taste

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CHILLED OK, it’s a new year and the stress and excitement of the holidays are behind us. If the winter blues have begun to grab you, don’t worry, Chilled is planning to chase ‘em away. We’re bringing you some of our top mood boosters guaranteed to brighten winter nights and raise your spirits.

Are you in on the absinthe craze yet? Better get firing, it’s hotter than hot.

Crazy for red wine? Your heart may thank you for getting cozy with Pinot Noir. And who said that Scotch has a monopoly on single malt? Whiskey’s back on track with the who’s who and setting the bar high with artisanal single malts. Add a little bubbly to the mix and we’re certain you’ll be a little bubblier. But should you have an urge to channel your inner Caribbean spirit, rum is banging everyone’s drum. Our exposé on the latest small batch brews and places to stage a little taste test will help you find your nirvana.

Add a spotlight on always trendy Los Angeles, yummy seasonal dishes and some really cool characters shaking and stirring for your pleasure and you’ll be set to light your own fire (especially after a peek at our flaming story).

Our cover story on celebs tapping into your psyche with their signature, sizzling spirits will get you scheming. So, get on the inside track, huh?

Yeah, we’re back and we’re chillin’.

CHILLEDMAGAZINE.COM

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SINGLE MALT AMERICAN WHISKEY A RE-INTERPRETATION.

Shawn Soole

T

here is an American whiskey movement brewing, young though it may be. We salute our creative small-batch distilleries across the nation for producing single malt American whiskeys. The American single malt is a unique branch off from the traditional Scottish single malt legacy. The usual single malt image is one of Scottish moors, with kilts and fog-laden hills producing legends like The Glenlivet and Glenmorangie. All the same, it was just a matter of time before small, adventurous, artisan distilleries popping up all over the United States challenged this image.

As a rule, a single malt whiskey must be made with a one hundred percent malted grain, like barley, which is typically used.

Some distilleries will also use rye. It must also be distilled in one American distillery. While other American whiskeys use blends of different grains, single malts have the difficulty of using one malted grain and not blending it with any other spirit or whiskey. This shows the true nature of the grain, while the distillation, the aging, and cask style in the final product also become highlighted. As a result, unless truly maintained and produced, a single malt whiskey can become a flat, tasteless mess. Even though America is still relatively new to this style, the American distilling history is strong and has a few decades of brewing barley under its belt. In essence, whiskey is distilled beer and with America’s fascination with beer, it was only natural to begin to distill whiskey in this way.

While there are only a half-dozen or so distilleries producing this whiskey style, and although they are hard to find, American single malt whiskeys are beginning to show serious potential in building an untouched category.

Oregon’s own Clear Creek kicked off the single malt craze in the Pacific Northwest with the release of the McCarthy’s Single Malt. Mirroring Islay-style whiskeys, Clear Creek uses peated barley imported from Scotland, fermented into a wash by

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ON THE HOUSE: WHISKY OR WHISKEY: what is with the E? Whiskey is produced in Ireland or the United States. Whisky is made in Scotland, Canada, Japan, France, Australia, India, Thailand, etc. Irish distillers altered the spelling in the late 19th century to differentiate their product from that of Scotland when exporting overseas. At the time, Scotch whisky was of quite poor quality.

Jess Graber, head distiller & Jake Norris, manager, Stranahans C.olorado Whiskey

Widmer Brothers Brewery to allow the distillery to play with the flavors to gain the best end result. It is aged in sherry casks for three years and then bottled.

While still a “young” whiskey, it shows potential and has garnered media attention since its release in 2000. Back then it was considered a “novelty” with McCarthy’s being the first ever rleased.

Now they are the leader of the pack of single malts coming out of the States.

Stranahan’s Colorado Whiskey, distilled in Denver, is the first of a new single malt category known as “Straight Rocky Mountain Whiskey”. It’s made from a unique four-barley blend that uses barley grown in the Northern Rockies. Although SCW does not classify itself as single malt, it does follow the rules or guidelines of what single malt should be. Interestingly, Stranahan’s is named after educator and activist George Stranahan, who also owns the Flying Dog Brewery. He is partnered with founder Jess Graber, a former firefighter, who met Stranahan while fighting an old barn fire. They professed their mutual love for fine whiskey and this led to the birth of this pioneering spirit.

They joined to make the smoothest whiskey in the world using all the best and easily accessible ingredients their mountain surroundings had to offer. In 2008, Jim Murray’s Whiskey Bible named SCW the Best Small Batch Distilled Whiskey in the World. Now it can be found in thirty states across the country.

Smack dab in the middle of Los Angeles, St. James Distillery is famous not only for fruit brandies but now has released Peregrine Rock Pure Malt Whiskey. Jim Busuttil, head distiller, is pushing California’s single malts to higher ground. Using imported Scottish peated barley, fermented, distilled, and then aged in American Bourbon Barrels, he believes that he is making some of the best spirits out of the region right now. To top it off, for every bottle of whiskey sold, part of the proceeds go to the preservation of the peregrine falcon.

The people who brought you the world class Hangar One, which blends vodka and a splash of eau de vie, have turned their hands to whiskey with St. George Spirits. They use heavily malted American barley, which has strong notes of cocoa and hazelnut. The final product is a smooth, complex whiskey

that is a mix of flavors including that of the Irish, American, and Scotch, a new category profile altogether.

It may seem that the majority of the single malt movement takes place on the West Coast, but there are also a handful of East Coast forerunners.

Distillers like Tennessee’s Prichard’s, Virginia’s Wasmunds, and New York’s Tuthilltown Hudson are also producing high quality barrels of the single malt spirit. Interestingly, Wasmund’s Single Malt Whiskey, distilled at Copper Fox Distillery in Virginia, hand malts their own barley and uses apple and cherry wood smoke to flavor the malted barley. They also use non-chill filtration to preserve the flavor and essence of the barley. Unchillfiltered, cask-strength whiskey is usually regarded as whiskey in its purest form.

The single malt market in the United States is relatively new and an infant compared to the other markets such as vodka and gin that have been swamped

by American distilleries. The single malt sector may have a long and fruitful life if done right. Even still, whiskey connoisseurs are skeptical about American single malt success given the stiff competition with the territorial Scots.

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STAR STUDDED

SPIR 50

CHILLED

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STYLE WITH PROMISE OF SUBSTANCE

By Christiane Roget with contribution by Patrick Sullivan

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W

hat do Kid Rock,

Francis Ford Coppola, Dan Aykroyd, Motley Crue lead singer Vince Neil, Marilyn Manson, Frank Sinatra, Jimmy Buffet and Justin Timberlake have in common that Danny DeVito, Donald Trump, Paris Hilton, Mariah Carey, Bruce Willis, Willy Nelson, Sean Puffy Combs, and the cast of the seminal HBO series the Sopranos do not?

premium Tres Rios Tequila, again a play on the band’s party hardy reputation.

Sinatra’s family, who own the rights to his name, believe in keeping with his legacy as the “King of Cool” by selling wines in his honor. Their Cabernet Sauvignon is aptly named for “Come Fly with Me”, a song Ol’ Blue Eyes performed in clubs while tippling a glass of wine.

HERE’S THE SITUATION

Clearly, all are celebrities whose names are associated with an alcoholic beverage.

The first group own or control their namesake brands while the second are principally product endorsers lending their names and images for a fee, for free or for ‘the love’.

Those in the first group have successfully

Beyond wines, celebrity owners branch off into the wide world of spirits.

Musician and tequila aficionado Sammy Hagar first opened a tequila bar and then launched his own brand, Cabo Wabo. Justin Timberlake’s 901 Tequila pays homage to the singer’s hometown in Memphis Tennessee by referencing to the area code. Jerry Ferrara, better known as “Turtle” on the hit HBO series Entourage, introduces and endorses real life tequila Avion. The deal was struck between lifelong friends Doug Ellin, creator of the show and Kenny Dichter who used the show as a launching pad.

leveraged their name recognition into an iconic Mike “The Situation” brand. They have a vested Sorrentino of The interest in their associated Jersey Shore cast products, ensuring they are made a half million top quality and compatible dollar deal to with their name brand. For become the new instance, Coppola, a lifelong spokesman for lover of wine who bought Devotion Vodka. his first winery with the earnings from The Godfather, Jimmy Buffet may be produces several lines of wasting away in Margaritaville, but in 2006 wine from $10 to $200, and has won coveted he introduced his new beer Land Shark Lager awards for his reserve line and Rubicon Estate to the mainland. He showed himself to be as wines. crafty as the beer’s Saturday Night Live embodiment, where a two legged shark with Neil, a wine aficionado, with the assistance of fins thrived on hapless young men and renowned Adler Fels Winery, created Vince women. “Candygram….”. In 2009, he parlayed Vineyards and has produced award winning the celebrity leveraged brew by Anheuser Chardonnays and Cabernet Sauvignons.

Busch into a renaming of Dolphins Stadium Neil, of Mexican heritage, further diversified to Land Shark Stadium. his so called Vince Neil Selections with ultra

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They claimed it fell off the back of a truck. The host of personalities, musicians, actors and household names behind the Sopranos Wine toast their success.

Even faux devil worshipper Marilyn Manson, who prides himself as “Hollywood’s hardest working antichrist”, has slinked into clubs with what better beverage than absinthe?

He claims he discovered the “green fairy” while partying with Johnny Depp on Millennium eve.

His version bottled as "Mansinthe" is a secret formula of rare herbs and precise German distillation. For years prototypes were tweaked and tasted until he found one that reached an acceptable Manson level. With just enough wormwood to keep our creative juices flowing, we presume.

Steve Rifkin and Silver Dagger Vodka co-owners Alan Weiner and Serge Abecassis along with Mark Smith of Perfect 1864 French Vodka are anomalies in the world of celebrity brand backers. Rifkin is the man behind the curtain, instead of out front. Having discovered such acts as Akon, Xzibit, and Wu Tang Clan. Taking a more fiscally conservative approach to creating

brand visibility, the founders of both companies make sure that they are at the epicenter of celebrity heat, whether it’s at the Cannes Film Festival, the Super Bowl or the Ultra Music Festival. As the adage goes, “you are known by the company you keep”.

DeVito, Trump, Combs and others took a more circuitous route to their association with celebrity brands. DeVito’s Premium Limoncello is his in name only. In the aftermath of a slurred interview with Barbara Walters on the daytime talk show The View, a scandal ensued and the lemon zest liqueur was ‘made’ almost overnight.

Another brainchild of Iconic Brands Inc. was The Godfather Italian Organic Vodka, which sank faster than a stooge in a block of cement.

‘The Donald’s’, Trump Vodka also strains credulity. As the pompadour poster boy for teetotalers told Esquire Magazine, "I've never understood why the public hasn’t gone after

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the alcohol companies like they did the tobacco companies." Donald, you’re fired!

Although Willie Nelson fronts Old Whiskey River Bourbon, named after one of his songs, he admitted in a recent New Yorker profile, “I don't really drink much anymore”, claiming his wife “got me into rice milk and now soy milk, which I greatly enjoy.” Bourbon neat, with a soy milk chaser, bartender.

So why connect celebrities to libations anyway?

Stars have pushed alcohol products since baseball slugger Mickey Mantle made Schaefer ‘the one beer to have when having more than one’. Who could make a simple orange liqueur cool? Both Sinatra and Bogart promoted Cointreau in the 1950’s. “Bond. James Bond.”

How about “Beam. Jim Beam.” Yes, there was such an ad, as Sean Connery, fresh from the success of the first two 007 movies, promoted the bourbon.

Some branding is intuitively correct: Hard drinking Kid Rock with Red Stag by Jim Beam, Dan Aykroyd’s Crystal Head Vodka harkening back to his Ghostbuster image, Paris Hilton backing the elite canned prosecco, Rich Secco™, Bruce Willis, “spreading the truth about vodka” for Sobieski, Mariah Carey for an exclusive champagne called Angel and then there is The Sopranos Wine Portfolio. Soprano Wine is family made in Tuscany by Commune Gruppo Pizzolo and imported by Vesuvio Import Company. The name Vesuvio comes from the fictional restaurant depicted in the series.

“Since the 1980’s, breaking a brand in the United States came down to who could create the biggest razzmatazz,” according to David Droga, of Manhattan’s Creative Agency Droga D. “The right celebrity image can give a product the volume to rise above the noise.

When astutely calibrated, a celebrity association is like a speed dial to a targeted customer.”

Take the genesis of Red Stag by Jim Beam.

According to Dan Cohen, director of public relations North America for Jim Beam, “Our

CELEBRITY WINES Celebrity Endorsed Wines

JERRY GARCIA Created to celebrate Jerry’s lifelong love of art and wine, each bottle of J. Garcia is labeled with original artwork from the Grateful Dead’s sadly missed player.

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MADONNA In collaboration with her father Silvio Ciccone, Five Wines was created, released and sold out in three years. The limited edition bottles with original artwork and her signature may still be found in some liquor stores across Michigan.

FRANCIS FORD COPPOLA The label showcases the artwork of production designer Dean Tavoularis who met Coppola during the making of The Godfather.

WAYNE GRETZKY Each bottle of wine carries his jersey number 99. For each bottle sold, one dollar is donated to his youth hockey program.

partnership with Kid Rock sparked widespread buzz for Red Stag nationally, online and on a local level.

Red Stag, which was the first major product launch in more than a decade for Jim Beam, enlisted Kid Rock to help achieve its aim of appealing to an expanded customer base. Red Stag, traditional Jim Beam Kentucky Straight Bourbon Whiskey infused with natural black cherry flavors, was the headline sponsor for Kid Rock's 25 city Rock N' Rebels Tour.

“Kid Rock played a huge part in Red Stag becoming one of the most successful brown spirit launches in recent history. Granted, Red Stag by Jim Beam benefited from a three centuries old recipe and Kid was a real departure for us. Traditionally our brands have stood on their own without the props”, Cohen confirmed.

“Luxury brands spend time and money crafting an image of exclusivity. That this may offend some people is moot because it is that built in discrimination that draws the crowds. It seems Krug, Cristal and Dom Perignon all benefited from the Jay-Z flap”, observes Charles Majeski, restaurant consultant of Advanced Culinary Solutions.

Marshall McLuhan says, “The media is the message.” In the case of celebrity associations it is not so much style over substance as it is style with the promise of substance. To that end we might ask ourselves, “How much sway do I want Diddy, Willie and Kid to have over my cocktail of choice?”

And what of the risk when a celebrity association goes bad? In 2006, Jay-Z caused a stir, claiming that Frederic Rouzaud, managing director of Louis Roderer which produces Cristal Champagne had made racist comments implying that Cristal’s popularity with the hip-hop culture was unwelcomed attention. Jay-Z retaliated by demanding a boycott.

Robyn Gyvhen of the Washington Post weighed in stating, “While Jay-Z's indignation may indeed be justified, his call to arms is akin to a millionaire calling for a boycott of Gulfstream jets.

It's a little difficult for the average person to get too worked up. Such is the burden of tremendous wealth.

The little people mock your pain.”

PARIS HILTON ENDORSING RICH SECCO PHOTOGRAPHY: Michael Berger michaelberger-photography.com AGENCY: Seeberk CREATIVE DIRECTOR Julian Seiffert

Practically speaking, celebrities attract attention and Cristal apparently has not suffered from the tiff. As the often quoted 19th century bad boy Oscar Wilde said, “There is no such thing as bad publicity.”

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THE ART OF THE BAR

LA DESCARGA, HOLLYWOOD

- LA DESCARGA - MENU SIPS HEMINGWAY DAQUIRI

Bacardi 1909, Grapefruit Juice, Maraschino Liqueur

THE CASTILLIAN

Bacardi Anejo, Sugar, Peychaud Bitters, Aguardiente Rinse

MOJITO

Bacardi Superior Rum, Lime Juice, Superfine Sugar, Mint, Soda

L.A. LUPE

Leblon Cachaca, Lime, Coconut Puree, Tonic Water

Is it possible to combine art and

commerce? If you ask brothers Mark and Jonnie Houston, owners of L.A.’s La Descarga in East Hollywood, the answer is chased with a shot of aged rum. You see the twins pooled their efforts to create a fantasy theme bar incorporating Mark’s travel experiences in the Caribbean. “Since I could not bring my friends to Havana, I decided I’d bring Havana back home to my friends,” says Mark.

The bar is off the beaten path in a predominantly Hispanic neighborhood and has an unassuming exterior akin to a dive bar. You ascend a narrow staircase to enter a room reminiscent of an apartment in Cuba; a hostess in elegant dress greets you like a cousin (one of the ‘good’ ones in the family) and directs you to enter through an armoire (no kidding!). When you step through, you are transported back to 1930’s Havana stepping onto a balcony overlooking the bar. Live music plays as you walk the catwalk that leads to a spiral staircase descending into the bar itself. The laid back crowd puts you at ease as you entertain yourself with rums and cocktails from around the world combined with quality entertainment. Think Hemingway, warm nights, happy people, and cocktails made with the finest rum. Lots and lots of it. This is a theatrical nightlife escapade that is unique and fresh for the LA scene.

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For Mark, having grown up in the bar business since the age of six, it was easy enough to channel his family’s history of bar owners when conceptualizing La Descarga. “What I feel that makes La Descarga an experience is the attention to detail, design, and entertainment.

We’ve used antiques from the islands including authentic Cuban tiles that remind you of old Havana.” When asked about taking his vision to reality, he has strong opinions. “What makes a good rum bar first and foremost is the rum selection,” but he also shares similar beliefs with other successful rum bar owners about providing some semblance of escape. “My brother and I are creating a nightlife experience. It’s something sensory that can transport you to another place and time.”

To round out the vibe, Mark strived for authenticity and quality. “I handpicked my band and dancers that I felt had both the talent and authentic feel of Cuban showmanship. I have four shows a night every hour on the hour from 10 pm to 1 am. They incorporate music and dance styles ranging from cha cha to mambo to salsa. The smoking patio was another important and unique element. The cigar selection is from Payne Mason - they produce an amazing product, hand rolled by master Cuban cigar rollers. I wanted to have cigars in an environment that wasn’t stuffy with connoisseurs that could welcome the novice and where no one would feel intimidated to try it for the first time. It’s an atmosphere that welcomes everyone.”

When it came to staffing he hoped for a positive synergy which is all too rare.

The brothers didn’t falter on scouting the best for the front of the house and gathering barmen with an array of impressive resume stats, from owning their own catering businesses to having a real love for hospitality and the art of making cocktails. He thinks he hit a home run with Steve Livigni and Pablo Moix. “Pablo and Steve were my top choices to invent the cocktail menu.

I had met Moix a year before I started and always knew he was the right guy and Livigni had quite the impressive resume.” He was ultimately brought in as GM helping fine tune operations and overseeing the spirits and cocktail direction.

Located on North Western Avenue wedged between the 101 freeway and Santa Monica Boulevard, La Descarga is definitely set in a stretch of town that most socialites and Beverly Hills types wouldn’t necessarily venture into – but it hasn’t kept them out. On the contrary, the venue’s edgy setting draws from a wide demographic spectrum that’s upscale but not snobby. It’s a fitting location, raw and gritty, lending a back street flavor of speakeasies and Prohibition. It’s the perfect backdrop as you begin your imaginary journey to Cuba where rum, fantasy and escape all find a home for everyone to indulge.

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THE

W

HOLLYWOOD

A RETURN TO GLAMOUR Jeff Greif

Hollywood loves a return. That is why everyone in Los Angeles is excited about the revitalization of the restaurants, stores and hotels there. Hollywood Boulevard between La Brea and Vine, once the heart of Tinseltown, fell into a spiraling decline in the eighties and nineties bringing in everything from low income housing to rockers drawn to L.A. with dreams of stardom.

Fortunately, with the reopening of the W Hollywood, the gentrification of the neighborhood finally extends to its

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famous corner, Hollywood and Vine. Constructed on the boulevard across from the historic Pantages Theatre, everything is designed to work with the legendary environment and the W succeeds in evoking a modern sensibility while staying true to the town’s glamorous roots.

Just steps away from the Hollywood Walk of Fame, entering via red carpet you almost feel as if you are creating modern Hollywood history. In the lobby, a white marble spiral staircase fit for Norma Desmond provides real silver

screen drama hugging a curved bronze mosaic wall and encircling a cascading chandelier dropping like diamonds from a gilded ceiling.

Lounging in the W Living Room’s black tufted sofas and chairs, you will look like a subject in a studio still complete with backlighting courtesy of the lobby bar. Have a drink outdoors at the Station Hollywood Bar and you can enjoy the seductive L.A. weather.

For Hollywood “celebrity” at its best, travel up to the top floor of the W to Drai’s nightclub. Sprawling over more than twenty thousand square feet of indoor and outdoor prime rooftop, this is where the beautiful people go to party. The pool patio is surrounded by custom cabanas, including white privacy curtains, daybeds, large mirrors and flat screen TV’s, and of course bottle service. Silver and gold moon shaped tables on the dance floor put you in the center of the action or you can visit the very VIP cabanas on the rooftop that overlook all of L.A.

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PINOT NOIR The Devil is in the Details

Coined “the heartbreak grape” for its finicky nature, Pinot Noir is often said to be a creation of the devil. On the contrary, Pinot Noir may ironically be highly beneficial to your heart and the fickle grape just may be a gift from the Gods.

Derived from the French words for “pine” and “black”, Pinot Noir most likely got its name from its dark purple color, and the shape of the grape cluster, which slightly resembles a pine cone. This temperamental grape is difficult to cultivate and transform into wine, but once harvested, it produces some of the finest wines in the world.

The Cote d’ Or, or the “Slope of Gold”, is a narrow, thirty mile long stretch of hills in France’s Burgundy region. This environment seems to be optimal for growing the demanding vine.

Although Pinot Noir grapes thrive in the Burgundy region, they are planted all over the world. In the United States they are grown predominantly in California, with Oregon, Washington, Michigan, and New York also producing substantial volume. In Oregon, the Willamette Valley shares the same latitude as the Burgundy region, and provides the same cool, damp, foggy climate, which is favorable for producing world class Pinot Noir.

This grape is high maintenance. The climate and environment must be optimal. It is highly sensitive to light, needs a steep terrain, mineral-rich soil, and requires specific pruning. Also, both the vine and grape are very susceptible to a variety of afflictions, including fungal diseases, rot, and falling prey to insects and birds. Once mature the grapes

must be picked promptly or their thin skin will shrivel and dry out quickly.

The sensitivity of the grape continues through the fermenting process, making Pinot Noir highly unpredictable in bottling. Once bottled, it lacks longevity, reaching its peak at approximately five to eight years past the vintage. These complications are the reason the grape has the reputation for being difficult.

It is also the reason why Pinot Noir, when compared to other red wines, is produced in smaller quantities.

Despite all the “heartbreak” in production, Pinot Noir has the potential to taste like silk. When consumed in moderation, it can be compared to an elixir of the gods. Ever wonder why the French rarely worry about heart disease even though their typical diet is so high in fat? Some experts believe daily consumption of red wine in these regions has led to some of the highest life expectancies in the world despite their culinary inclinations.

Furthermore, in regions where red wine is produced, the locals live sixty five percent longer than their other French counterparts. Pinot Noir, due to its affection for a cooler climate, produces heavy levels of Resveratrol, an antibiotic developed in the skin of the grape, which fights fungal diseases and other environmental toxins. Resveratrol triggers the survival mode of cells and is a highly potent antioxidant, boosting the immune system, deterring the development of some cancers, and protecting against heart disease.

Needless to say, the French who consume Pinot Noir regularly may have found a way to eat what they want and live longer, healthier lives.

Pinot Noir, with its elusive notes and charm, can produce a broad array of bouquets, textures, and flavors.

Traditionally, the wine tends to be a lighter-bodied, fruity red with an aroma indicative of currant, black cherry, or raspberry, as well as flavors reminiscent of sweet red berries, plums, tomatoes, and cherries.

This balance crafts Pinot Noir as one of the world’s most versatile food wines, pairing well with all types of dishes. It works especially well with robust stews and spicy meats. It also harmonizes well with grilled salmon and mushroom dishes. To show off the delicacy and quality of this wine, rich recipes will work best, while a slightly chilled bottle will go well with lighter fare.

It’s hard to go wrong either way.

Pinot Noir may be difficult to please but it’s worth all the trouble.

This is a red wine that should top most food pairing lists and what’s more, could possibly raise your life expectancy. So, raise a glass to your health.

TRY THESE VARIETIES Witness Tree, Rex Hill, Willamette Valley Vineyards, Cristom, Archery Summit, Rex Hill from Oregon and Bear Boat, Iron Horse, “J”, Costa de Oro, Flowers, Talley, Fiddlehead from California.

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ARTISAN RUM THE SECOND AMERICAN REVOLUTION Paul Artrip

Historically the proud property of the colonies, rum is striving to return to its roots here at home. America’s entrepreneurial spirit is alive and kicking with dozens of craft rum distilleries springing up across the country. Some do business in New England celebrating the historical birthplace of American Rum, while others embrace rum’s versatility striking out on a traditional path yet one that is paved with innovation.

Early American history is inextricably tied to the history of rum in America. Since whiskey production required grains far more necessary for food, and strong beer joined hard ciders and imported brandy as the alcoholic beverages of choice, Caribbean rums began arriving in port. The sugar refineries in the Caribbean produced far more residual molasses than they could ever use and it didn’t take long for Yankee ingenuity to see the potential in those barrels arriving alongside the ‘kill-devil’ rum. This dark syrup was cheap, it didn’t spoil and clever colonists soon found it an inexpensive and tasty source for rum production.

Rum distilleries began springing up along most of the Atlantic coast, with New England home to many. Phil Prichard of Prichard’s Distillery offers this: “There was a time when rum was America’s largest export and greatest source of revenue for the new colonies. There were over a hundred rum distilleries in New England alone; the shipping centers all created great commercial rum markets. You might say, with that ‘Yo ho ho and a bottle of rum,’ it was American rum they were hoisting! The rum of course was made from molasses produced in British and French tropical islands.” Most of these distilleries were very profitable.

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Was it good quality rum? Not at first, with some noticeable exceptions. Was it popular? Yeah. Oh, yeah. Cheaper than the imported rums and other spirits, American rum soon dominated virtually every household, farm, roadhouse, and tavern. With popularity came increased attention to detail and craftsmanship. American rums soon gained a reputation in Europe for outstanding quality. Barrels marked “Rhode Island Rum” were worth their weight in gold to European aristocrats. In New England, good rum was dirt cheap and this noble spirit dominated the menu at local pubs.

Cocktail creation soon followed with some existing recipes substituting rum for whiskey or brandy, while other rum originals emerged. Punches, flips, shrubs, and mimbos were just a few of the colorful names on tavern menus. Whether it was to stave off a cold or consumed with breakfast, rum was considered to be vital to your health. Hey, who are we to argue?

Rum became the colonists’ currency, barter, and drink. By 1700, any rum you drank was more likely to be produced in North America than in the Caribbean. Eventually a cashstrapped England needed money and looked to cash in on rum’s success. And so, as the story goes, all good things come to an end. The Molasses Act of 1733, followed by the Sugar Act of 1764, taxed, tariffed, and restricted the colonial rum industry. In his book ‘And a Bottle of Rum’, Wayne Curtis states “…excessive regulation is not the spirit of America. Unrestricted experimentation is.” That’s how the angry colonists saw it, and trouble soon flared up. “It wouldn’t take the American colonists long to learn that they could buy molasses from the French cheaper than the English,” states Phil Prichard.

Chris Weld, Ragged Mountain Rum, Berkshire Mountain Distillers in Massachusetts

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“More so than the tax on tea, when the British imposed the tax on molasses, it provided the fuel for the rebellion and rum became the fire of the American Revolution. The ‘Boston Tea Party’ was as much about rum tariffs as it was about tea tariffs. Conflicting stories have the tea going into Boston harbor and the rum possibly going ashore.”

I believe that one.

Regardless, the Revolutionary War saw molasses rapidly drop out of the picture, forcing rum out and whiskey in.

American rum languished then for over a century, content to let the Caribbean (along with Central and South America) dominate rum markets. Meanwhile the government still telling us ‘you can’t have that’, eventually stimulated Americans into another love affair with rum. “Thank you, Prohibition and “rum running.” Illicit rums arrived on our shores alongside whiskies, and Americans who could afford to travel flocked to Cuba and reacquainted themselves with rum.

The coming of the second rum revolution can thank beer and Mother England. The ‘microbrewery’ wave first arrived in the UK, with a renewed interest in traditional ‘barrel’ or ‘cask’ beers. This local-production idea spread to the United States in the 1980’s, and craft breweries sprung up across the country. Entrepreneurs embraced the marriage of quality yeasts and good water to produce alcohol, and artisan spirits soon appeared on the scene. Many of these have their roots in microbreweries and decided to spread their wings into distillation.

Rediscovering their early American roots, rumophiles started experimenting with different qualities of molasses and cane sugar, and domestic rum

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production sprung anew. The typical American qualities of experimentation and independence led to a spectrum of production methods. New infusion and aging methods joined with traditional approaches, resulted in a wide variety of new American rums on the scene.

Some purists are chasing down historical representations of past spirits, while creative distillers are crafting unique rums for selective niche markets.

Throw in competition and pride of your craft, and a ferment (bad pun acknowledged) of creativity has resulted in dozens of American artisan rum distillers.

American artisan rums are springing up like mushrooms after a good rain.

When you talk to these folks, their love for rum’s flexibility and creative potential really shines through.

Sometimes, it’s a lifestyle question, as you can see from Kelly Railean of Railean Handmade Texas Rum: “Rum is and has been a passion of mine. Sure, friends and family thought I was crazy to leave my cushy wine job and start up a rum distillery, but my husband and I had a vision. Some of the best rum I

ever had came from small, unknown distilleries that we had stumbled upon while sailing in the islands. Years ago, much of the gulf coast of Texas was covered with sugarcane and rum was a staple of the pirates who once sailed these waters. It just seemed like a perfect fit to build a rum distillery on the Texas Gulf Coast where I live and play.”

John Couchot is Rogue Spirit’s master distiller: “It’s great to see American rum coming of age and stepping away from drinks like Mai Tai’s and the old rum and coke. People have found through the micro-distilling movement that rum is a rich and wonderful drink that can stand up to any bourbon or scotch on its own. I welcome rum back into the American glass with open arms.” Daniel Barnes of Treaty Oak Platinum Rum asserts, “Modern American rums, like artisan spirits in general, have found their place in the global rum community. Gold and silver medals prove that American rums are gaining respect and attention both in the U.S. and abroad.” Susan Karakasevic, of Charbay Distilleries, offered a creative, artistic view: “When we decided to distill an American rum, the

So, where to get some of these unique spirits? Many utilize internet sales where legal, making it easier than ever for us to sample these unique cane spirits.

HERE IS A PARTIAL LIST: CALIFORNIA: Charbay Rum, Classick Rum COLORADO: Montanya Rum DELAWARE: Dogfish Head Spirits HAWAII: Koloa Rum, Maui Rum MASSACHUSETTS: Hurricane Rum, Ragged Mountain Rum, Folly Cove Rum NEW ORLEANS: Old New Orleans Rum NEW YORK: Hudson River Rum OREGON: Old Mill Rum, Rogue Spirits RHODE ISLAND: Thomas Tew Rum, St. Croix Cruzan Rum TENNESSEE: Prichard’s Rum TEXAS: Railean’s Rum, Treaty Oak Rum

focus was to accent the perfume of the ingredients. We are perfumers at heart and that means sourcing the premium part of the cane, the syrup.”

Ian Burrell is the grand guru of the UK RumFest in London and strongly supports the ideals and efforts of the growing craft distilleries: “American artisan rums show how versatile the rum category can be. From Jamaican style rums, to Barbados style, French style, Spanish style, British style, South American/Guyana style, and now unique and original American styles, the current American rum distilleries are showing both their heritage as well as the versatility of the rum category.”

“Most of the seminar attendees were UK, EU and Russian bartenders, mixologists and bar/spirits store owners.

All were amazed at the variety and quality. When I told them that this was only a small sample of the full spectrum in the USA, they were blown away.”

Robert Burr is the publisher of the Gifted Rums Guide and host of the Rum Renaissance Festival in Miami.

In addition to rums from every corner of the globe, Robert was keen to have as many American rums on display as possible. “We need to keep an eye on these up and coming American rums,” he stated. “We see lots of pride, enthusiasm, and creativity among these ardent distillers”.

Both of the shows did present an issue. For rum distilleries that wish to take a ‘vineyard approach’, who try to be strong locally and have a limited regional identity, public recognition outside the industry (and frequently inside as well) can be hard to come by.

For those who are striving to expand outside of their local geographical base, they run right up against the ever-decreasing availability of cooperative distributors. Internet sales address part of this, but not enough.

Marketing these craft distilleries requires lots of man-hours and more than a small budget. An expanding number of such distilleries are relying on social media.

While cost-effective, they are competing with the information and volume clutter prevalent with this method and could get lost in the tide of information. Fortunately, there are more than a few of us – rummiers, rum marketers, events promoters, writers – who are happy to pass on to the public the increasing enthusiasm about the return of American rum.

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WINTER WARMERS

IT’S WINTER: STAY WARM, BE COOL

HOT TODDY Ingredients 1 oz. rum 1 tbsp honey 1/4 lemon 1 cup hot water 1 tea bag

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Note

Experiment with different types of tea or just use hot water.

Black and green teas mix well with honey and lemon.

Preparation

Coat the bottom of a mug or Irish coffee glass with honey.

Add the liquor and the juice of the lemon quarter.

Heat water in a tea kettle and add the tea bag.

Pour the steaming tea into the glass and stir.

SPIKED CIDER PUNCH Preparation Ingredients 3 oranges 3 tsp whole cloves 8 cups apple cider 2 cinnamon sticks 1 1/2 cup light or dark rum

Stud the oranges with cloves and place in punch bowl.

Bring cider and cinnamon sticks to a simmer in a large pot on stovetop.

Once heated, pour cider into punch bowl.

Add rum. Serve warm.

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WINTER WARMERS

HOT BUTTERED RUM Ingredients

1 small slice soft butter 1 tsp brown sugar 2 oz. dark rum hot water OPTIONAL SPICES TO TASTE:

ground cinnamon ground nutment vanilla extract allspice

Preparation

Place the butter, sugar & spices at the bottom of an Irish coffee glass or mug.

Mix well or muddle.

Pour in the rum and the hot water.

Stir.

Note

Garnish with apple slices and raisins.

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CHOCO-NUT COZY Ingredients

1 1/2 oz. Belvedere Unfiltered 1/2 oz. Disaronno Amaretto 6 oz. heated whole milk 2 oz. heated coconut milk hot chocolate mix

Preparation

Served hot in a clear coffee mug.

In separate container mix heated milks, add hot chocolate mix, stir until well combined.

Add Belvedere Unfiltered and Amaretto.

Top with Coco-Orgeat (almond syrup) whipped cream.

Garnish with fresh shaved chocolate and toasted coconut.

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Pusser’s Caribbean Grille Annapolis, MD

IN SEARCH OF A

RUM BAR and a Mental Vacation

Paul Artrip Sometimes the local happy hour haunt just isn’t enough. You need a mental vacation, a mind trip to the “little latitudes”, to quote Mr. Buffett, and get your Caribbean on. You need ambience and attitude, a channeling of hot nights and tall rums, and a well educated staff.

When you have as many rums as we do, the staff needs to know the difference in (rum) styles, as well as which rums are sweeter and which are dry. Second, choosing the right rum for each cocktail is important. There are so many rums and rum combinations, you can get many unique flavors.”

“You need to have a Caribbean feel to it, some escapism happening like you’re going on vacation,” according to Clyde Culp, co-owner of Maryland’s Pusser’s Caribbean Grille in Annapolis at the Marriott Waterfront. “We want people to see our display of rums, and we want our staff to help customers learn about the history of our rums as well as the tastes, to have fun with rum and enjoy themselves.” Rum bars often feature signature cocktails as part of their marketing outreach. The Pusser’s Annapolis features the classic ‘Pusser’s Painkiller’, a favorite of the boating and beachside crowd throughout the Caribbean.

In Manhattan, Ravi Derossi also has passionate opinions about combining ambience with staff education and product quality. His two rum bars are El Cobre and Cienfuegos.

Ravi maintains that success and quality are linked.

“It’s important to eliminate overly commercial, sloppilymade products. The (rum) list should be manageable enough for the staff to know and explain the particulars of every single bottle and guide the customer to a rum that fits his or her tastes. Make sure to match the customer with something that fits their tastes while also encouraging the customer to step outside their usual preference.” Hopefully, wherever you are or travel to, a walk-in tropical vacation experience like these await you.

When in Philadelphia go find Adam Kanter’s Rum Bar lounge and restaurant off Rittenhouse Square. Adam agrees about signature cocktails, as well as selection and service.

“You need your staff to be able to recommend a couple of rums, be familiar with each and feel comfortable in choosing the right one for each individual.

pussersusa.com rum-bar.com

Rum Bar Lounge & Restaurant Philadelphia, PA

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BLUE POINT BREWING COMPANY THEY BREW IT...THEY KEG IT…THEY BOTTLE IT…THEY DRINK IT… IF THERE IS ANYTHING LEFT THEY CAN SELL IT TO YOU. Lynda Calimano

TWO GUYS ARE SHARING A BEER IN A BAR… AND SO BEGINS NOT THE WORLD’S OLDEST JOKE BUT THE HISTORY OF ONE OF THE FASTEST GROWING CRAFT BREWERIES IN THE UNITED STATES. BLUE POINT BREWING COMPANY LONG ISLAND, NEW YORK.

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As the story continues, home brewers Pete Cotter and Mark Burford were kicking back a few German beers and talking about their latest brewing concoctions as local musicians jammed at Mr. Fadeley’s Pub in Patchogue, New York. A short time after this chance meeting Mark opened a home brewing store to service the local Long Island beer geeks.

Pete would wander into Mark’s shop from time to time and later fate brought them together as brewers, working together at the Cobblestone Brewery and Winery on Long Island. It soon became apparent to the two home brewers that it was time for Long Island to have its first microbrewery and they were crazy enough to create it.

“Right away we came to grips with the realities of opening a microbrewery,” said Cotter. “We had to dig up the cash and buy the equipment, not to mention the impossible task of convincing our family and friends that we weren’t joking.” That took six months. Cotter and Burford saved every cent, found investors, maxed out their plastic and so began the Blue Point Brewing Company.

They raised enough money to travel down to an auction at the Wild Goose Brewery in Maryland to buy more equipment. With the first swing of the sledgehammer (to take apart the brick kettle they just bought and transport it back to New York where they would put it back together) they realized their dream was coming true.

“WE CAME TO GRIPS WITH WHAT WE WERE REALLY FACING AND THE REALITIES OF OPENING A MICROBREWERY.” - PETE COTTER, BLUE POINT BREWING COMPANY

While shopping for additional equipment at a local auction back on Long Island they met a less than supportive sales manager from a local beer distributor. He took one look at the two beer-lovin’ buddies and told them that he would see them back in six months selling off their inventory and the shirts off their backs.

Luckily, not everyone was so skeptical. They convinced their landlord to give them their first year’s rent for free, a lucky break they desperately needed. Whether it was a sense of curiosity or the contagious enthusiasm from the two beer lovers turned micro-brewers is still anyone’s guess, but it gave them the chance they needed. Over the next year and a half Pete and Mark narrowly escaped a falling copper kettle and somehow convinced Uncle Sam that they could be fiscally viable.

The Blue Point Brewery was up and running.

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“I GUESS IN THE NEXT FIVE TO TEN YEARS, IT WOULD BE NICE TO DISTRIBUTE OUR BREW TO SOME EXOTIC, FAR AWAY CULTURES LIKE BURMA, INDIA AND BRAZIL. THESE WOULD BE INTENSE PLACES TO PROMOTE OUR BREW.” - PETE COTTER, BLUE POINT BREWING COMPANY

The brewery’s first keg was tapped in the back parking lot. Curious onlookers and neighbors came out to explore the frivolity behind the little blue building.

With their eye on the prize, Mark and Pete delighted in the reception they received and were hopeful that more good brews would follow.

They quickly realized what they had accomplished so Pete set out to the local bars and restaurants to see if they could capture some tap handles. It didn’t take long for the beer to take off. A local tasting room built in an old lace mill helped the cause with a “FREE BEER” sign that brought in the masses who were hooked once they had their first quaff! Of course, a number of the Fadeley’s folks volunteered to ensure quality control on the various brews pumping through the tasting rooms’ multiple taps. Running the business on the philosophy that good people drink good beer, the brewery became a crossroads for people from all walks of life.

After the Blue Point Brewing Company achieved two hundred tap handles in bars and restaurants, Clare Rose, the premier Long Island beer distributor, was convinced that this was something special and signed on as their official distributor.

Ten years down the road Blue Point Brewing Company is still showing impressive growth and has won several awards as true testament to their craft, the most impressive being the silver medal from the Brewers Association for their flagship beer, Toasted Lager. The guys garnered another award in 2009 when they took home a silver medal from the Great American Beer Festival for their Rastafa Rye.

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Today, with more than 40 awards, Blue Point Brewing Company has an extremely loyal fan base that stretches far beyond Long Island. What’s coming up in the years ahead? “I guess in the next ten years it would be nice to distribute to some exotic, far away cultures like Burma, India and Brazil. These would be intense places to promote our brew,” says Cotter. “Hey, we get free beer, everything else is gravy.”

BLUE POINT BREWERY

BY THE NUMBERS

13 YEARS BREWING BEER

500 BARRELS PRODUCED YEAR ONE

25,000 BARRELS PRODUCED YEAR TEN

20 EMPLOYEES

48 AWARDS WON

12 STATES WHERE YOU CAN BUY

BLUE POINT BEER

12+ STYLES PRODUCED

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Mira Vojinovic

I

n the world of food pairing, not too many people think of sparkling wines as exciting starters, trusty carriers or surprising finales. What you hear is popping, what you see is bubbles, and what you experience is pure pleasure.

The bubbles in these wines really bring out the flavors in food. They are a pleasant surprise compared to their usual stereotype of being a celebratory beginning to the New Year or a toast to a new job promotion.

When pairing food with sparkling wine be careful as the bubbles are very filling.

Depending on the body of the sparkling wine, it can become very heavy by midcourse. The producers decide the style of the wine and try to stick as close as possible to the flavor profile related to their name. Light style sparkling wines such as Zardetto’s Prosecco come off like biting into a green apple. Prosecco is primarily grown in the far Northeastern region of Italy known as Veneto. With a cool climate and a late grape harvest it produces a sparkling wine that is perfect for raw fish or grilled seafood. The finish is flavorful but doesn’t last too long so it doesn’t overwhelm the dish.

Col Vetoraz Prosecco Brut NV is another gem. Citrus on the nose, with a sharp green apple flavor along with lemon and lime. The finish is great and perfect to sip with a summer salad. What Prosecco is known for are strong flavors in the back of the throat and very balanced acidity across the tongue. It is a lighter style so the finish doesn’t linger too long, which is perfect for a beginner’s sparkling.

Pol Roger NV, with equal parts of Pinot Noir, Chardonnay, and Pinot Meunier, has more of a golden apple, honey tone, but with the same light style that goes great with delicate, creamy dishes made with butter, crème fraiche, or pesto.

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NV, which stands for “non-vintage”, means that the wine used is from several vintages. Many NV Champagnes are a blend of thirty or forty different wines.

It is all according to the producer’s style and maintaining consistency.

I first tried Charles Heidsieck Brut Champagne at a local champagne bar in my neighborhood. It was a “staff favorite” instantly and I always like to try out what the seasoned servers and bartenders like. Considering its price point, this blew me away. A great yeasty nose mixed with some honey. The first sip was of baked apple and peach with little or no acidity, balanced, delicate, and full. A perfect accompaniment to a variety of foods.

Billecart-Salmon Champagne Brut Rosé NV: Orange, pink, and gold colors. With raspberry and strawberry on the nose, this one is so complex and delicious.

Toasted bread and wet stone aromas follow through to fresh strawberries and fresh cream on the palate. A classic style Champagne Rose from France, an amazing little number. Try it with sushi.

CHAMPAGNE OR SPARKLING WINE? Champagne is actually a type of sparkling wine, produced a certain way in a specific region of France known as Champagne. The French, due to the brutal debate over the topic, have given champagne a Protected Designation of Origin (PDO) label, which means that only sparkling wines meeting special criteria can be labeled as “Champagne” in Europe. So, if not produced in Champagne, it is Sparkling Wine. In this case, be sure to look for the phrase “Methode Champagnois” on the label.

This means it was produced in the same manner as true Champagne and not just a carbonated wine.

Gramona Gran Cuvee Cava 2005 Penedes from Spain’s Penedes region is a vintage bubbly using the champagne method. On the nose, a hint of apple skin and yeast, the palate however was heavy with green apple and pears; nice, round and delicate. Made with the indigenous grapes of the region, equal parts Xarello, Macabeo, and Chardonnay. Perfect with cheese, especially the stickier variety.

They say, “the heavier the wine, the heavier the dish”, which leads to discussing Dom Perignon, 1999. With flavors like lychee and butterscotch on the palette, and smells like fresh flowers and cinnamon, it’s something that would be perfect for a savory meat dish or roasted chicken. Some people describe sparkling wines like this as having a “yeasty” or “bready” character, which means they left some dead yeast cells (lees) inside longer than usual. In fine champagne, the lees are not removed but rather stay with the wine so they can mature and build on those yeasty qualities. Yeast cells need a minimum of eighteen months to break down and release their amino acids. When that happens, the wine’s character transforms. This type of aging can last five years or more.

Of course we can’t forget America’s own, NV Roederer Estate Anderson Valley Brut, from the North Coast of California.

I was not completely sold on American sparkling wine yet, so I was not looking forward to it. The first thing I thought of was fried banana dipped in caramel.

Not overwhelming at all and it would have been easy to drink the entire bottle.

I wouldn’t suggest eating spicy or fried foods with it, but something a little sweeter would be a delight.

Whether it’s sparkling wine, Cava, Prosecco, or Champagne, there is a lot to learn. An infinite amount of names, styles, producers, and pairings to explain, more than a simple article could ever do. Just learn the basics. Be adventurous. Enjoy the sparkle and learn about the joys of pairing and sparkling.

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IN THE MIX

SIPPING CELEBS

CELEBRITIES ARE GETTING INTO THE GAME, CREATING AND SHARING NEW DRINKS.

ANGRY DRAGON COCKTAIL

1 oz. Grey Goose Le Citron 1 oz. Sake 2 tbsp dragon fruit 1 tbsp yuzu 1 oz. jasmine syrup Muddle fruit in pint glass, mix in rest, add ice, cover and shake.

JESSICA BIEL JULIA ROBERTS

SCORPINO 2 oz. Ketel One Vodka 1 oz. Grand Marnier 2 oz. cream 1 big scoop lemon Italian ice Blend and serve.

BRUCE WILLIS

BOWERY WINE COMPANY 13 EAST 1ST STREET NEW YORK, NY PARTNER: BRUCE WILLIS

A comfortable lounge vibe with comfy booths, a wide wine selection, pizza and other fun appetizers. 19 wines by the glass and 30 by the bottle with the option of $13-$14 wine flights.

Outdoor seating and a full bar with a simple menu complement the laid back atmosphere of New York City’s Bowery area. Food is mostly in the ten-dollar range, so a meal is very affordable. Appetizers are the heart of the menu, with bruschetta, hummus and pita, guac and chips or a panini. Chill out, relax, eat some appetizers and drink a nice glass of wine. Maybe you will get to see Bruce Willis stroll in for some vino.

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www.barflair.org

IN THE MIX

LAST CALL 101 WHISKIES TO TRY BEFORE YOU DIE

BY IAN BUXTON Buxton, a former marketing director of Glenmorangie, offers details on the producer, distiller, visitor center, availability and price, as well as notes on color, nose, taste, and finish in this practical guide to the whiskies that enthusiasts really must seek out and try to complete their whiskey education. ipgbook.com

HOT SHOT

Howie’s Ultra Premium Hot Shot “Tomato Slammer” is a delicious blend of garden fresh tomato puree, exotic spices, fresh citrus and a touch of grated horseradish. Pour over hand chipped ice, garnish with a celery stalk, a lemon wedge or a habanera pepper. Blend it with vodka, tequila, gin or enjoy it straight from the bottle. Mixing with Hot Shot makes a mixologist out of any novice.

SEIZE THE NIGHT

BY GAMAL HENNESSY Gamal Hennessy delivers a comprehensive look at the history and culture of the New York City nightlife industry. Too often we are shown the negative aspects associated with bars and clubs, like crime, drugs, violence, while the positive aspects, like employment of thousands and revenues that register in the billions, are ignored. Hennessy introduces readers to nightlife shown in a different light, as seen from a social, economical and cultural stand point. newyorknightsonline.com

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BACARDI® ROCK COCONUT Prepare to be impressed with BACARDI® ROCK COCONUT Flavored Rum, the first spirit infused with coconut water, the immensely popular fruit drink from the tropics. This innovative spirit combines sweet, crisp rock melon with the invigorating taste of coconut water, the sweet, clear liquid inside young coconuts that’s naturally fat-free. Paired with pineapple juice or cola, it creates an intense flavor sensation. After seeing the top-selling success of BACARDI® TORCHED CHERRY™ and BACARDI® DRAGON BERRY, BACARDI® ROCK COCONUT will undoubtedly take the rum industry by storm.

ENJOY TOGETHER RESPONSIBLY. Bacardi.com ©2011 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS AND THE ROCK COCONUT DEVICE IS A TRADEMARK OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM SPECIALTY – 35% ALC. BY VOL. ALL OTHER MARKS ARE TRADEMARKS OR REGISTERED TRADEMARKS OF THEIR RESPECTIVE OWNERS.