Chilled Magazine - Volume 4 Issue 2

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CONTENTS

V4-ISSUE 2

features

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62

Join the Captain on his quest for the best Lime Bite Cocktail.

How the locals stay friendly with the environment.

56

64

72

Celebrities bare all for a good cause.

A toast to your health.

A better brew just for you.

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68

74

Bartending just got a little greener.

Small changes deliver big results.

Captain Morgan Battle of the Bite Finalists

Lights...Camera...Auction!

From the Garden to the Glass

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Going Green from Coast to Coast

Super Cocktails

Eco-Friendly Distilleries

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Ginger Taking root everywhere!

Organic Beer

Spotlight Elixir San Fran’s first “green” bar and historical treasure.

THIS IS OUR CINCO SMOOTH EXQUISITE HANDCRAFTED TASTEFUL BRILLIANT A LOT OF ATTENTION TO DETAIL GOES INTO THE MAKING OF CORZO® TEQUILA. STARTING WITH TWICE THE BLUE AGAVE OF OTHER TEQUILAS, WE THEN DOUBLE-MELLOW, TRIPLE-DISTILL AND ARTFULLY BLEND OUR TEQUILA USING A UNIQUE PROCESS KNOWN AS THE “HEART OF HEARTS.” THE RESULT IS THE FINEST, SMOOTHESTTASTING TEQUILA POSSIBLE.

TEQUILA REFINED. 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

V4-ISSUE 2 VOLUME 4 - ISSUE 2

departments

EDITOR IN CHIEF Gina Farrell MANAGING EDITOR Anthony Graziano

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editor’s note Guest editor.

6 A message from Paul Artrip, aka the Rum Daddy.

EDITORIAL STAFF Tori Phelps, Donna Hoke, Lynda Calimano, Anthony Caporale

Doing it fluid.

8 Cool products we like 10 Green Glass 12 How to grow your own

CONTRIBUTORS Ryan Maerz, H. Joseph Ehrmann, Ann Tuennerman, Will Elger, Dave Elger, Maksym Pazuniak, Bridget Albert, Mary Barranco, Danny Ronen, Forrest Cokely, Chris Weld, cities2night.com, travelsquire.com

the locals

PHOTOGRAPHERS Cover: Helga Esteb / Shutterstock.com Neil Nakahara Tommy Vassiliou Jason Norden Images: Shutterstock.com

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ADVERTISING COORDINATOR Kristen Caggiano

48

What’s new and noteworthy for the trade.

16 Behind the Organic Bar 32 Spirit Sightings 50 Brand Spotlight - Pisco Porton 52 Shaking and Stirring - Launches 76 Before Green Was Gold 78 Green Celebrities 80 Last Call

ADVERTISING ASSISTANTS Waldy Acosta SUBSCRIPTIONS TO SUBSCRIBE TO CHILLED MAGAZINE (PRINT OR DIGITAL EDITION AVAILABLE ON YOUR PC, TABLET AND SMART PHONE VIA ZINIO.COM) LOG ON TO CHILLEDMAGAZINE.COM LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. INTERNATIONAL NEWSSTAND DISTRIBUTION RCS Rider Circulation Services, INC.

advanced mixology

Mixing up new ideas & techniques.

34 Tricks of the Trade - Creative Garnishing 36 Screening Spirits - Drinking Made Easy with Zane Lamprey 40 Spirited Business - WineMasters Kevin Roche and Jim Treanor 44 Spirited Celebrities Challen Cates 46 Tips - Greening up your space 48 Drinks in History - Ramos Fizz

HOW TO REACH US INFO@CHILLEDMAGAZINE.COM ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano

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PUBLISHER Jeff Greif ASSOCIATE PUBLISHER Thom Meintel

in the mix

4

ART DIRECTOR Claire Priestley DEPUTY EDITORS Rebecca Kelly, James Sordahl, Richard Fri

bottoms up

Knowledge is power.

14 Destination - Montreal The place to be.

18 Brand Manager Profile Jason Dyke Brand Manager for the House of Bacardi Bartender Submissions 20 Duane Fernandez Jr. 22 Anika Zappe 30 Featured Mixologist & Brand Ambassador for Square One Organic Spirits H. Joseph Ehrmann

EXECUTIVE EDITOR Kevin Hamill

CHILLED MAGAZINE Volume 4 - Issue 2 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

Discover the latest addition to your BACARDI® Classic Cocktails section - The Hand Shaken Daiquiri.

Prepared with BACARDI® Superior Rum, lime and sugar for a perfect balance of sweet and tart flavors that consumers are sure to enjoy. The Hand Shaken Daiquiri promises to be a profitable addition to the already popular BACARDI Classic Cocktails family.

ENJOY TOGETHER RESPONSIBLY. Bacardi.com ©2011 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. DISTILLED SPIRITS SPECIALTY – 15% ALC. BY VOL. ALL OTHER MARKS ARE TRADEMARKS OR REGISTERED TRADEMARKS OF THEIR RESPECTIVE OWNERS.

EDITORS NOTE

V4-ISSUE 2

GUEST EDITOR: PAUL ARTRIP ‘THE RUM DADDY’ I am honored to be the first guest editor for Chilled Magazine. Since my contributions to the winter re-launch issue didn’t send me out the back door, my first instinct is to ask myself what do I want to share with you? That’s simple.

Those of us who enjoy good drink – spirits, wine, or beer – also enjoy sharing and learning.

At least I do. Whenever someone asks me, ‘are you an expert?’ I reply that I’m an enthusiastic student who loves to share what I learn and learn from sharing. Drink is often best consumed within a social setting and lends itself to conversation. I enjoy all spirits, with rum as my passion – hence my business name, ‘The Rum Daddy’.

Secondly, I was asked by the talented editorial staff to concentrate on a ‘green’ focus for the majority of this issue’s articles. Eco-friendly covers a lot of ground, from reduced waste to emphasizing fresh, local cocktail ingredients. I hope you’ll find the articles fresh, fun, and informative.

Finally, I hope this issue increases your curiosity about Chilled. There’s lots of new and exciting info out there on spirits and beverages, not to mention the dynamic nature of the industry.

We look forward to sharing and learning together with you.

Paul Artrip is the owner of Spirited Adventures, a marketing firm with emphasis on cane spirits.

He can often be seen judging tasting competitions and personally owns over 300 individual rums.

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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.

BOTTOMS UP!

COOL PRODUCTS

COOL PRODUCTS STUFF YOU NEED TO KNOW ABOUT

LOVE BOTTLES Think outside the bottle and store your mixers and other liquids in these reusable glass bottles made partially from recycled glass.

The ceramic swing top lid creates a watertight seal. There are 14 bottle designs available or you can customize your own labels. Great for serving up sangria or your latest infusions. Love Bottles aim to reduce plastic water bottle consumption.

Even greater, writing “happy” words on the bottles will change the energy of the liquid inside and change the imbiber’s mood. Don’t believe us?

Check out hado.net and learn more about water crystals and how water is affected by the energy of words, songs, pictures, etc.

BARMAID DRINK GLASS RIMMER Adding spice to the cocktail world, Lime Tree Cove introduces this fun and functional new gadget that easily applies salt, sugar, or spices to the rim of any glass. The Barmaid is ideal for use with Margaritas, Mojitos, Martinis, Bloody Marys, and more. Just push a button and this nifty little bar tool dispenses flavorings that stick to the glass, while allowing full control of the amount of spice that is added on the rim. Lime Tree Cove also offers an array of unique blends including spicy chili, sweet mint, chocolate, maple vanilla, gingerbread and more.

MACALLAN ICE BALL SERVE

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The people at Macallan Single Malt Scotch Whiskey have found the “perfect serve”. Taking cues from Japanese cocktail culture, the Ice Ball Serve melts slowly and evenly, keeping the integrity of the spirit and creating an uninterrupted plane of cool.

Ice has become an integral part of the mixologist’s cocktail experience. What better way to impress than to serve a sphere instead of a cube. Your guests will never take ice for granted again.

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!

GREEN GLASS

ECO-FRIENDLY BOTTLING IT’S NOT JUST ALL ABOUT THE TASTE

FRENCH RABBIT WINE While glass bottles are 100% recyclable, their production is carbon intensive. In an effort to cut transportation costs, lower carbon emissions, and reduce landfill volume, the producers of French Rabbit Wine packaged all of their varieties in Tetra-Prisma containers. 100% recyclable, the packaging is reduced by 90% when compared to glass bottles, as are emissions and greenhouse gases during shipping. The lightweight containers weigh only three percent of the total weight and have a twist off cap, a collapsible design, and yield two extra glasses per container.

French Rabbit is also partnered with American Forests to help replant trees. For every four French Rabbit Wines sold, one tree is planted.

DEL MAGUEY MEZCALS Del Maguey employs over a hundred Zapotec Indian women in Oaxaca solely to weave the beautiful, traditional color baskets each bottle of this Mezcal is sold with. Each different village mezcal has its own unique hand-woven palm fiber basket.

It takes one woman an entire day to weave each cover for a bottle.

Maintaining the authenticity of the baskets and adapting the traditional basket-weaving skills in the Zapotec or Mixtec Indian design allows Del Magueuy to support entire villages financially. Each Del Maguey Mezcal bears the name of the remote village where it’s produced. The Del Maguey Mezcals are entirely organic and are only available in exclusive quantities to preserve the four hundred year old process, traditional style, and quality.

360 VODKA McCormick Distilling Company Inc. created their super-premium vodka with the environment in mind. Not only do they use ecologically sound methods in the production of the vodka, the bottling and marketing are just as green. The bottle is produced using 85% recycled glass and uses 100% recycled, chlorine-free paper for labeling, and all the shipping containers and marketing collateral are made from recycled material. When empty, the bottle can be reused for water, olive oil, etc., thanks to the signature swing-top closure, which can also be detached and returned to the distillery for reuse. For every swing-top closure received, the brand donates one dollar to their environmental partner, Global Green USA.

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A LWAYS F IT P ERFECTLY Responsible drinking is always in style. ©2010 LBD Vineyards Hopland, CA www.lbdwines.com

BOTTOMS UP!

HOW TO

GROW YOUR OWN HERB GARDEN Ryan Maerz, Canard mixologist

Just as in cooking, using fresh-from-the-garden ingredients can give cocktail creations a unique seasonal appeal. From herbs like basil, thyme, rosemary, sage, cilantro, and mint to fruits and vegetables like peaches, plums, lemons, limes, and even jalapeño peppers, there are so many delicious ingredients you can grow yourself to make a fantastically fresh cocktail. With a fresh herb box at the bar you have so much more than just garnishes.

To begin, buy small herb plants in individual pots. Then choose a planter that fits your available space and has holes at the bottom to allow excess water to drain. Placement should be in nondirect sunlight but in a spot that gets bright light during the day.

Quick Tips: H. Joseph, Elixir SF

Plant herbs close together. Combine cilantro, basil, parsley, chives, and other green ‘soft’ herbs. Do not combine soft herbs with thyme, rosemary and other ‘woody’ herbs.

Water the planter regularly, keeping it moist to the touch.

Also, keep planter well trimmed.

Choose how you’ll use your fresh herbs. For instance muddling fresh chervil in a recipe will produce a different flavor from chopping it.

Have fun experimenting with your fresh herbs.

JALAPENO SPICED SANGRIA INGREDIENTS:

PREPARATION:

1 bottle of white wine such as Riesling, Pinot Gris, Chardonnay, or Sauvignon Blanc 4 oz. tequila 1-2 sliced jalapeno peppers 2 sliced plums 1 sliced peach 1 sliced lemon 1 sliced lime 4-5 whole cherries, pitted 3-4 cilantro twigs

In a pitcher combine and stir.

Top with club soda, or for those with a sweet tooth, try ginger ale or champagne.

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CANARD:

One of New York City’s most sought after catering companies regularly coordinating events for DeBeers and LVMH Moet Hennessy as well as annual society galas such as the amfAR “Inspiration Gala”, and the Sports Illustrated Sportsman of the Year Awards.

1. Grow only what you can maintain and use with practical applications. Mint, basil, sage, rosemary, cilantro and thyme are all good cocktail herbs with plenty of uses.

2. Get a little creative with some plays on herbs like lemon thyme and pineapple sage. They both have beautiful flowers for garnishing. (Grow out herbs so you can use the flowers for flavoring and garnishing).

3. For most herbs, you’ll want to muddle to release the flavor.

For fruits and veggies, a puree can add bold flavor and color to any cocktail.

4. Keep your herb box away from predators who want to play with them and will eventually kill them.

BOTTOMS UP

DESTINATION

MONTREAL Get Your EuroGroove On

By Jeff Greif & Thom Meintel of TravelSquire • For more travel tips go to travelsquire.com Would it surprise anyone to hear that one of the trendiest cities in North America is actually not in the U.S.?

If Montreal is only on your radar and not on your checklist, it’s time to change that. Montreal is the only bi-lingual city in North America where just about everyone speaks both French and English which means that visitors can expect a French savoir faire with a casual American attitude. The city is an international stomping ground, perfect for anyone looking for fun in a Euro-Anglo setting. Its’ friendly people and hot nightlife scene bridge the cultural divide perfectly. Restaurants run the gamut from traditional French bistros and cozy cafes to international chefs serving innovative cuisine and the bar and lounge scene is top notch. Here’s Travel Squire’s round-up for Chilled.

STAY

EAT

Hotel Chez Swann - get your weekend groove on here with your favorite person. The hotel’s imaginative design and triple occupancy spa showers are a plus for romantic encounters of the third kind. hotelchezswann.com Hotel Le Germain - chic and cool, Le Germain fuses industrial loft-like guest rooms with urban style and over the top amenities. hotelgermain.com Hotel Nelligan - occupying two 1830’s buildings with penthouse suites that overlook the St. Lawrence River, you’ll succumb to European style luxury and the mystique of Old Montreal. hotelnelligan.com Hotel St. Paul - Calvin-cool, contemporary style on the fringes of Old Montreal, it’s obvious why this hotel has been the recipient of numerous design awards. hotelstpaul.com

L’Orignal – take a guess at what a restaurant with a name meaning moose in French is serving. Arrive hungry and chow down on hearty meats and game. restaurantlorignal.com Kitchen Galerie Poisson – Montrealers love oysters and this is the place to have them. Order grilled fresh fish from the blackboard menu and make sure you try the fois gras cooked in a dishwasher (don’t ask). kitchengalerie.com Le Club Chasse et Peche – a subterranean magnet for awesome food and expressive cocktails, Le Club’s intimate spaces have the look and feel of a cozy hunting lodge. Feel the buzz? leclubchasseetpeche.com Lemeac - wanna channel your French side? Head for the Outremont district where this quintessential Parisian bistro will have you reaching for your Gauloises. restaurantlemeac.com Iburger - order a mean burger from a giant touch screen that doubles as your table. iburger.net

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PLAY House of Jazz – a Montreal landmark of entertainment and home to Canada’s finest Jazz musicians since 1981. houseofjazz.ca Crescent Street - a nightlife epicenter smack in the middle of town. crescentmontreal.com Bota Bota – the Scandinavian spa of spas constructed on a boat in the St. Lawrence River. Expect to brave an outdoor Jacuzzi at 15 degrees or less in winter while you watch the sun set over the city. botabota.ca Casino de Montreal – like to gamble? Do it in style here just over the bridge from downtown. casinoduquebec.com

DRINK

SEE

Pullman – loving the look of the huge wine glass chandelier above this chic Downtown wine bar?

What’s inside the glasses on the tables here is even better. pullman-mtl.com Whisky Café - known to be the best first date bar in Montreal, get decadent with a Belgian chocolate plate at happy hour then choose from over 150 scotch whiskeys, Portos and wines. How were you planning on getting back to the hotel tonight? whiskycafe.com Baldwin Barmacie – a concept bar with a pharmacy theme in homage to the owner’s grandmother who worked at a local pharmacy. Order the Lionel and keep your shades on. baldwinbarmacie.com Gogo Lounge – a blast from the past, this 60’s themed psychedelic lounge with kitschy furniture is a portal into a groovy past. Drink menus show up on old vinyl records with names like Pussycat, Kryptonite and Captain America and the 25 martini specials means you’ve got a long way to go. tourisme-montreal.org

The Warrior Emperor and China’s Terracotta Army (@ the Musee des Beaux-Arts until June 26) – an awesome spectacle of archeology from China, these larger than life terracotta sculptures of soldiers dating from 2,200 years ago are the talk of the town. mbam.qc.ca Jean Talon Market – get down with the locals here at the city’s numero uno marketplace offering everything from ... well, you know! Try the maple syrup liqueur then buy a bottle to pack in your checked luggage.

Biosphere – Buckminster Fuller’s iconic geodesic dome built for Expo 67 is a dazzling sight and still grounds Montreal’s urban sprawl with an eye on the future.

Vieux Montreal (Old Montreal) - once considered just a tourist trap, now it’s THE place to be. World class nightlife and restaurants line the romantic cobblestone streets and even the locals chill out there.

The Underground City – Montreal’s urban network spanning 39 miles beneath the streets (it gets cold here, remember?) will impress anyone who’s ever thought about urban planning or just keeping warm.

CHILLEDMAGAZINE.COM

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IN THE MIX

BEHIND THE ORGANIC BAR

MIX IT UP

BELLO CELLO DI SONOMA

PRAIRIE ORGANIC VODKA

CASA NOBLE TEQUILA

The creators of HelloCello Limoncello introduce BelloCello, a hand-crafted, orange-flavored brandy made with certified organic ingredients and infused with the exotic damiana flower, used for centuries as a mood-enhancer and aphrodisiac. Enjoy BelloCello on its own, or create “euphoric” cocktails.

Made with certified organic corn raised by the same farmers who distill the spirit, Prairie Organic has earned Oregon Tilth organic certification, which ensures that every step in the process meets organic standards. Each batch of Prairie costs the farmers twice as much in production when compared to the conventional ways, but the result is well worth it.

One of the most important factors in a tequila is the agave. Using only the purest resources, Casa Noble prides itself on its natural cultivation of their blue agave fields. Casa Noble cultivates more than 3000 acres of 100% certified organic blue agave fields in the hills near the city of Tequila. This region contains a unique soil that is believed to produce the best blue agave.

BLUE COAT GIN

JOTO SAKE

PURO VERDE TEQUILA

One of the most distinguishing features of Bluecoat American Dry Gin is the use of botanicals to provide its complex flavoring. Only certified organic botanicals are used and are completely natural and of the highest quality. While the specific botanicals used is a closely guarded secret, some flavors highlighted include; citrus peels and a grain neutral spirit created from rye, wheat, barley and corn. The signature bottle personifies the historic blue jacket and gold buttons of the Bluecoat Revolutionary soldiers.

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First 100% Japanese Certified Organic Sake, made from organic rice home grown in the brewery itself. The rice grown is yamada nishiki, the most prestigious variety of sake rice. Its clean, light character offers perfect pairing for oysters, sashimi, salads, and other light foods. Every bottle label is translated into English to help educate and inform the consumer about Sake.

“Ultimately, our tequila tastes good and we owe that to our sound organic farming and distilling practices.

They make the difference in taste,” affirms Puro Verde President, Trey Baumgarner. The 100% Blue Agave tequila is estate grown and cultivated without the use of pesticides or chemicals. Looking forward to the Organic Coffee and Organic Mandarin flavors now under development.

pick up truck

red truck wines ®

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

THE LOCALS

BRAND MANAGER PROFILE

JASON DYKE – BRAND MANAGER FOR THE HOUSE OF BACARDI

THE MATCHMAKER JASON DYKE

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Orchestrating the path from ideation to launch for the House of Bacardi’s Flavors product line is a challenging position. The role requires someone with uncanny intuition, a sense of foresight and discovery, and total confidence to lead global trends. Chilled had the pleasure of speaking to someone with these abilities, Bacardi Flavors Brand Manager, Jason Dyke.

Jason is relaxed, even calm, considering his demanding position with the world’s largest and most dominant rum brand. He gave Chilled some quality time away from his hectic schedule to tell us about the

current trends in flavored rum and how Bacardi has been blazing a trail in this category for over a decade.

The Flavors portfolio includes leading tastes such as Bacardi Limon, one of the first flavored rums to enter the market fifteen years ago, to Bacardi Rock Coconut, which was one of the first to jump on the coconut water bandwagon. “We strive to be innovators,” explains Jason.

“We don’t just invent any new flavor; we do our homework and put a lot into research and development.

We observe the market within the spirits industry by way of consumer trends and products popular with the bartenders. Then we venture outside to another area like the culinary field to mirror this process.

For instance, our Torch Cherry flavor is mixed with aloe vera, which was being used as the latest and most sought after flavor in fruit juices. We saw the potential and tried something new. We love to put a new twist on combinations like aloe with a common flavor like cherry.”

So what’s new in the world of flavors and shall we wonder where Jason and his Bacardi-nauts will be leading us next? “The Mediterranean diet was leading nutritionally, however now its counterpart the Nordic diet is more of an emerging trend,” says Jason. Prevalent in both is the consumption of large amounts of fruits, vegetables, nuts, unsaturated fats and meats. Research shows that the berries native to the Nordic region are rich in antioxidants and contain omega-3 fatty acids.

Enter the newest flavor, Bacardi Arctic Grape, the first white grape infused rum that explores the mixable qualities of the Lingonberry, an “arctic berry”.

“With a taste like White Grape and Arctic Berry you can mix the rum with a soft drink like Sprite or a juice like cranberry and the rum compliments the recipe rather than losing its taste to the mixture,” explains Jason. “It’s worth mentioning that while our baseline is still the more traditional Bacardi Superior, our latest innovations continue to transcend the rum category. We strive to try something new and different and out of the box while at the same time offering familiar flavors with a contemporary twist.

There are so many trendy flavors coming out every day, but that doesn’t influence our strategy. Our number one goal is to offer excellent premium flavors that go beyond the latest trends and blaze new trails, such as the introduction of Dragon Berry and now Arctic Grape.”

Jason attributes Bacardi Flavors’ rapid and significant success to a durable, matchmaking strategy. “We match the latest product to an appropriate demographic and market accordingly,” he explains. “For Bacardi Arctic Grape, we are focusing on the male consumer and through on premise promotion we are hoping to reach a million consumers by the end of the summer. By contrast our latest Bacardi Classic Cocktail launch, the Hand Shaken Daiquiri, is a ready to drink cocktail that matches well with females and our focus there is on home entertaining.”

Bacardi Flavors currently produces 11 rums that are some of the most interesting in the market and certainly are still setting the pace. “Again, for us experimenting with the “exotic” means putting a contemporary twist on an already popular flavor,” according to Jason. This marriage of the unfamiliar with the familiar is the consistency that defines the Bacardi brand. The strong foundation in the traditional allows for better matches with the innovative and contemporary. Plus, the fun and fresh combinations taste great too and keep us wondering what they’ll mix up next.

BACARDI® ARCTIC GRAPE™ AND SPRITE “Arctic Refresh” 1 part BACARDI® ARCTIC GRAPE™ Flavored Rum 3 parts Sprite Pour over ice in a tall glass and garnish with a lime wedge.

CHILLEDMAGAZINE.COM

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THE LOCALS

BARTENDER SUBMISSIONS

Duane Fernandez Jr.

The Prim Rose INGREDIENTS 2 oz. Russian Standard Vodka Muddled blackberries and raspberries Rose water Lemon juice Simple syrup Top with Ginger Beer PREPARATION Muddle 6 blackberries and 2 raspberries in the bottom of a rocks glass.

Add Russian Standard Vodka, rose water, lemon juice, and simple syrup to a shaker.

Strain over ice. Top with Ginger Beer and garnish with a blackberry.

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Photos courtesy Deussen Global Communications

Top finalist, Season 2, of the NBC bartender reality show The Search for America’s Top Bartender, his original recipes have received accolades from GQ Magazine, Time Out New York, and the New York Times. Duane’s specialty is utilizing unique ingredients that capitalize on the flavor of whatever spirit he’s working with. Playing on the culinary cocktail trend, he’s been experimenting with various elements like condiments, meat infusions and muddled vegetables. Currently, he is one of the featured bartenders at New York City’s D Bar.

800-707-1634

THE LOCALS

BARTENDER SUBMISSIONS

Anika Zappe

New Romantic INGREDIENTS 1 oz. Moon Mountain Vodka 3/4 oz. Lavender Infused Agave Nectar 1/2 oz. Lemon Juice 1/4 oz. Violet Liqueur 1/2 oz. Dry Vermouth Splash of Spanish Sparkling Wine Lemon Twist PREPARATION Combine Moon Mountain Vodka, agave nectar, lemon juice, violet liqueur and dry vermouth in a cocktail shaker filled with ice.

Shake vigorously and strain into a chilled cocktail glass with half a sugar rim.

Top with Cava and garnish with a lime.

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Photos courtesy Moon Mountain Vodka

Anika Zappe is currently the lead mixologist at Root Down in Denver and has been bartending for over 14 years. Her bartending gigs were meant to support her while touring with her band Hemi Cuda. Eventually her livelihood turned into something much more.

Her accomplishments include first place winner in both Bombay Sapphire regional and 42 Below Vodka’s “Below Me” competitions.

She was also one of 100 mixologists chosen for Grand Marnier’s mixology summit. She is a brand ambassador for Boca Loca Cachaca and loves Root Down’s strawberry rhubarb caipirinha.

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

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%$77/( %,7( 2) 7+(

/,0( /(76 /226( Captain Morgan and his crew have navigated coast to coast on a national quest resolved to behold and enjoy the best tasting lime flavored rum cocktail in the nation.

Ingenious bartenders from ten of Captain's most coveted markets went head to head mixing innovative and delicious LIME BITE cocktails in the Battle of the Bite.

It was a tough competition but only one privateer from each market emerged victorious. Some of the newest, hottest LIME BITE cocktails around were created and each cocktail proved worthy of the chance to show Captain something with serious bite! These zestful concoctions combine the time honored flavor of lime with the most imaginative ingredients available and prove that LIME BITE is the perfect base ingredient for delicious and refreshing summer cocktails.

But only one of these recipes will be deemed the ultimate LIME BITE cocktail by Captain’s First Mate, a lady so fair we have yet to meet her equal. Each cocktail will be judged based on taste, creativity, originality, presentation, appearance and ease of execution, but only she will have the final say as to which bartender and delicious, innovative cocktail will emerge from Battle of the Bite with ultimate bragging rights.

Which cocktail will she choose? Who will be thrown overboard and who will be the last one standing? Go to chilledmagazine.com/limebite to check out the top ten bartenders, their hometowns, and their winning concoctions. Try the cocktails out and be your own judge, but don’t forget to check in and see who the Captain’s First Mate decrees the one, true champion of Battle of the Bite.

CAPTAIN MORGAN’S RECIPE FOR ADVENTURE WITH LIME BITE INGREDIENTS 100 Creative Bartenders 100 Original Cocktails 10 Bold Cities 1 Judge

PREPARATION Mix devilishly with Captain Morgan’s Lime Bite.

Garnish with one judge.

Serve Chilled.

CHILLEDMAGAZINE.COM

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723 7(1 &$37$,16 Derek Bourgeois

BITERIA

Seattle, Washington

What was the inspiration for your Lime Bite creation? I love margaritas and Mexico. It just seemed like the right fit!

Ingredients 3/4 oz. Captain Morgan Lime Bite 3/4 oz. Damiana Lime wedges Splash Simple Syrup Splash Soda Splash Sour Salt for rim

What is the most important tool for a bartender?

Personality.

Preparation Muddle lime. Add CM, Damiana and sour. Shake and pour into salt rimmed glass. Add a splash of soda.

Any advice? Know your booze.

Taste, smell and mixing.

Tell us something we don’t know.

It’s not as hard as it looks.

Alexa B.

Tallahassee, Florida

What was the inspiration for your Lime Bite creation? Tropical drinks … I love them.

What is your favorite Captain Morgan cocktail? Captain Morgan Spiced Rum, Orange and Cranberry Juice.

What is the most important tool a bartender must have? Being quick on your feet.

Tell us one thing about tending bar that we may not know. Hey a girl can’t reveal all her secrets.

Ricky Burby CAPTAIN’S ORANGE BITE Ingredients 1/2 oz. Captain Morgan Lime Bite 1/2 oz. Parrot Bay Orange Rum 1/4 oz. Parrot Bay Coconut Rum Cranberry juice Sprite Lemons, Limes and Oranges Preparation In a tall glass filled with ice, muddle fresh oranges, limes and lemons. Add LB and PB Rums. Add 3 oz. of Cranberry juice, shake vigorously. Top with splash of Sprite and garnish with a cherry and lime.

Preparation Fill tall glass with ice. Mix and shake all ingredients in shaker. Pour over ice. Poke an umbrella toothpick through orange, lime and cherry to garnish.

What inspired your creation?

The Orange Julius is my favorite drink so I wanted to recreate it with Captain Morgan.

Most important tool for a bartender? A variety of glassware is a must.

Any advice? Understand your alcohol.

Tell us something we don’t know.

It can be a dirty business.

What was the inspiration for your Lime Bite creation? The tropical island flavors that all of Captain Morgan’s products showcase.

What is the most important tool a bartender must have? Being able to think on your feet.

But second would be my thumbs.

How do you deal with intoxicated customers?

Be polite, offer them water and call them a cab.

Nothing is more important than getting them home safely.

CHILLED MAGAZINE

Ingredients 3/4 oz. Captain Morgan Lime Bite 1/2 oz. Peach Schnapps 1/4 oz. Berry Schnapps Cranberry, Orange, and Pineapple Juice Cherry, Lime, Orange Slice to garnish

Portland, Oregon

Spike Evans

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CAPTAIN’S BERRY BERRY BITE

Colorado FLAMINGO BITE Ingredients 3/4 oz. Captain Morgan Lime Bite 1/4 oz. Parrot Bay Pineapple 1/4 oz. Parrot Bay Coconut 1/4 oz. Midori Splash of Pineapple Squeeze of Lime Orange Peel to garnish Preparation Combine all ingredients in a shaker with ice and shake to a froth. Pour into a martini glass. Flame orange peel to garnish.

%$77/( %,7( 2) 7+(

Adam Hyde What was your inspiration? I wanted to create a drink that invoked the freshness of its ingredients but with a BITE. What is the most important tool for a bartender to have? Patience.

Any advice? You’re not just a bartender; you’re providing enjoyable times and memories for patrons every night.

How do you deal with an intoxicated customer? Handle them with the upmost respect and always be polite and considerate.

Carolyn BITE O’SHASTA Ingredients 3/4 oz. Captain Morgan Lime Bite 1/4 oz. Cherry Cuddy 1/4 oz. Peach Schnapps Splash Lemon-Lime soda Lime wedge and cherry garnish Preparation Fill highball glass with ice. Add all liquors to shaker. Shake and pour over ice. Splash with Lemon-Lime soda. Garnish and serve.

Athens, Georgia CAPTAIN'S SWEET HEAT BITE Ingredients 1.5 oz. Captain Morgan Lime Bite 3 tsp. Watermelon Spirit Twister® 3.5 oz. Blenheim Ginger Ale 1/4 fresh jalapeno (seeded/deveined) 5 one inch cubes of watermelon Preparation Cut watermelon into one inch cubes.

Cut fresh jalapeno into fourths. Muddle watermelon, jalapeno, and basil in a shaker. Add Captain Lime Bite, Spirit Twisters to shaker and serve over ice.

Minnesota What was the inspiration for your Lime Bite creation?

I wanted to use a less common ingredient that would compliment Lime Bite so I chose Dr. Mc Gillicuddy’s Intense Cherry and Peach Schnapps.

What is the most important tool a bartender must have?

A pen. We’re always losing them.

Any advice? Work a few afternoon shifts and tell the customers you’re new. Ask them to challenge you then get feedback.

Tell us one thing about tending bar that we may not know.

The smallest gesture of kindness goes a long way!

A simple smile will bring me to you faster.

Seattle

Portland

Minnesota

Madison

Massachusetts

Philadelphia

Colorado

Athens

Gainesville

Tallahassee

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723 7(1 &$37$,16 Jeremy Nelson

LIME BITE-A-RITA

Madison, Wisconsin

What was your inspiration? I wanted something traditional yet new.

Ingredients 1 oz. Captain Morgan Lime Bite 1/2 oz. Triple Sec 3/4 oz. Sour Mix 1 oz. Strawberry Margarita Mix 1/2 oz. limejuice Lime garnish Sugar for rim

What is your favorite Captain Morgan cocktail? Captain Morgan and Coke …

I like the classics.

Any advice? Be able to perform under pressure and practice and patience play a big role in that.

Preparation Pour ingredients into shaker with ice.

Shake until ingredients are well mixed and chilled. Rim glass with sugar. Pour into serving glasses and garnish with a lime.

Tell us one thing about tending bar that we may not know. You’re the host of the party and the entertainment. You’re onstage so put on a show!

Jay Viti

THE KEY LIME PIE-RATE

What was the inspiration for your lime bite creation?

Old-fashioned Key Lime Pie. What advice would you give to an aspiring bartender?

Use personality as a tool and be organized. Get comfortable with multitasking rather than learning what’s in every drink.

Tell us one thing about tender bar that we may not know. It’s a great way to get to know how people think.

How do you deal with overly intoxicated customers?

Be tactful. Drunk people are easily offended. Just be nice about it and it usually works out.

Chelsea B Ingredients 3/4 oz. Captain Morgan Lime Bite 3/4 oz. Captain Morgan Parrot Bay Strawberry 3/4 oz. Pink Lemonade Splash of cranberry Splash of Sprite Strawberry Powdered sugar Preparation Mix Lime Bite, Parrot Bay, pink lemonade, cranberry juice and Sprite in a shaker with ice. Shake and pour into a rocks glass. Sprinkle powdered sugar over fresh strawberry and garnish the side of the glass. BITE into strawberry, then sip cocktail.

Preparation Add all ingredients to cocktail shaker with ice and shake. Sugar a martini glass rim and strain into the glass.

Garnish with lime.

Gainsville, Florida

What advice would you give to aspiring bartenders? Be personable and don’t be afraid try new things!

Tell us one thing about tending bar that we may not know.

It is a lot more work than people assume. It’s not just pouring drinks.

Lenny Wysocki What was your inspiration for your Lime Bite creation? Summer… something fruity and refreshing.

What advice would you give to aspiring bartenders? Be professional but also have fun. Build relationships so your customers will come back.

Tell us one thing about tending bar we don’t know. It’s not as easy as it looks.

CHILLED MAGAZINE

Ingredients 1 oz. Captain Morgan Lime Bite 3/4 oz. Simple Syrup 1/2 oz. Pear Nectar 1 oz. Pineapple Juice Splash of Lime Juice

What was your inspiration for your Lime Bite creation? One of my favorite drinks is strawberry lime-aid, so I decided to make a drink from it.

ALTER EGO

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Massachusetts

Philadelphia, Pennsylvania RAZZBERRY LIME-AID BITE Ingredients 1 oz. Captain Morgan Lime Bite 1/2 oz. Raspberry Liqueur Lemonade Splash of Club Soda Preparation Mix together Lime Bite and Raspberry Liqueur.

Fill glass with Lemonade. Shake together then strain over ice. Add splash of club soda.

Garnish with raspberries and lime wedge.

%$77/( %,7( 2) 7+(

Make the First Mate’s Favorite Drink THE CAPTAIN’S FIRST MATE Ingredients 1 1/2 oz. Captain Morgan® Original Spiced Rum 6 oz. Diet Cola 1 Slice Lime

CHILLEDMAGAZINE.COM/LIMEBITE

Check out the top ten bartenders, their hometowns, and their winning concoctions. Try the cocktails out and be your own judge, but don’t forget to check in and see who the Captain’s First Mate decrees the one, true champion of Battle of the Bite.

Preparation Add Captain Morgan® Original Spiced Rum and Cola to an ice-filled pint glass and garnish with lime.

Captain Morgan® Original Spiced Rum contains 0.525 oz. of alcohol per serving. ©2011 Captain Morgan Co., Norwalk, CT. CAPTAIN MORGAN LIME BITE. Puerto Rican Rum With Lime And Other Natural Flavors. 35% Alc/Vol. RAISE A GLASS, ALWAYS IN MODERATION - CAPTAINS ORDERS!®

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THE LOCALS

FEATURED MIXOLOGIST

Photos by Darren Edwards and Matthew Meier

H. JOSEPH EhrmaNn H. Joseph Ehrmann, better known as H., has cooked, served, managed and bartended in over 20 bars and restaurants around the country throughout his 20+ year career. In 2003, he ventured out on his own when he restored one of the oldest saloons in San Francisco reopening it as Elixir. The menu he created for Elixir revives the pre-Prohibition cocktail culture of the Barbary Coast with a clear focus on utilizing California’s abundant agricultural resources and zeroing in on vintage, organic, local and original drinks. Since the heyday of that period, San Franciscans have been whetting their whistles on the corner of 16th and Guerrero and under his proprietorship they’re doing it with some of the finest beverages in town.

H. and his cocktails have appeared in numerous media outlets and he had the honor of being listed in Food & Wine’s “Top Tastes to Try in 2008” while his “Bloody Elixir” was cited in GQ’s “The 20 Best Cocktails in America” that same year. More recently, he’s garnered more awards for his innovative work in mixology and his commitment to the greening of the cocktail and the planet, while still being on top of the importance of great tastes and flavors demanded by his guests. His bar Elixir was the first in the country to achieve a Green Business certification and that business model has now carried over into his consulting business, Cocktail Ambassadors, which designs custom cocktails and beverage programs for hotels, bars and restaurants around the country.

He serves as Brand Ambassador and Mixologist for Square One Organic Spirits, a brand he launched and continues to grow across the U.S. and is co-founder of San Francisco Cocktail Week.

Talk about a busy guy!

CELERY CUP #1 INGREDIENTS 1 1/2 oz. Square One Cucumber Organic Vodka 2” celery stalk (closer to the heart for sweetness) 1/4 cup cilantro 1 oz. lemon juice 1 oz. agave nectar 1/2 oz. Pimm’s 1” English cucumber TIPS For different variations, add kiwi to the blend, or try a touch of salt or a seasoning blend like lemon pepper as a rim.

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PREPARATION In a mixing glass muddle the cucumber, celery, cilantro and lemon juice into a pulp. Add the Pimm’s, agave nectar and vodka. Cover in ice and shake hard for 10 seconds.

Hawthorne strain tall over fresh ice and garnish with a centerpiece of celery.

★★★★★ — 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

IN THE MIX

SPIRIT SIGHTINGS PERFECT COUPLES CORZO TEQUILA

Your spirits soar watching NBC’s new show Perfect Couples. In the episode titled “Perfect Health”, the gang stumbles down memory lane while hanging in Rex’s Man Cave. Rex, played by Hayes MacArthur, creates a space where “men can be men”, stocked with beer, porn, samurai swords, and, of course, Corzo Tequila.

HUMAN TARGET MACALLAN SCOTCH Fox’s hit show Human Target is showing spirit. In an episode titled “The Trouble with Harry”, Chance, played by Mark Valley, is in a bar handcuffed to a bomb. He picks the lock with toothpicks from an olive garnish, plants a bottle of Macallan Scotch on the wire to offset the bomb and, as the barstool becomes a Molotov cocktail, he jumps off just in time.

SHAMELESS OLD STYLE BEER Showtime’s latest series Shameless is loaded with bar scenes and different alcohol cameos, but Old Style Beer is a regular on the show. In episode ten, Frank, played by William H. Macy, drinks an Old Style while apologizing to Sheila, played by Joan Cusack, for including her in one of his bizarre drunken schemes.

CALIFORNICATION DISARONNO AMARETTO In the hilarious fourth season of Showtime’s hit series, the seventh episode finds Marcy and Stu, played by Pamela Adlon and Stephen Tobolowsky, pitching an idea for a reality show about waxing celebrities’ private parts. When their nerves get the better of them, it’s Runkle, played by Evan Handler, to the rescue. After the meeting the group shares a celebratory Disaronno Amaretto.

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THE ULTIMATE MIXER

DRINKLIQUIDICE.COM

ADVANCED MIXOLOGY

TRICKS OF THE TRADE

OFF THE RIM A Guide to Garnishes

By Anthony Caporale

W

The humble garnish tray soon became crowded with three, four, even five different glass rimmer sets, though in most bars the fruits inside the tray were still limited to variations on the original five.

As the modern mixology movement began to gain traction, led by such luminaries as Dale DeGroff and his famed, flaming orange peels, garnishes began to evolve as well. It started discreetly with a then-novel concern for the quality and freshness of the fruit: suddenly, bar limes went from brown-tinged to bright green, lemons began to glisten, and olives (thankfully away from the cherries) grew firm and whole. Next, pimentos gave way to bleu cheese, followed quickly by garlic, prosciuto, and whatever else the bartender could cut or shrink to fit inside a cocktail olive.

Today, the sky’s the limit when it comes to extending the visual and flavor appeal of our beverages beyond the liquid inside the glass.

I recently judged a nationwide cocktail contest with some of the most progressive mixologists in the country, and was treated to a veritable cornucopia of garnishes that included spiced rock candy, cotton candy, baby grapes, rosemary, shredded coconut, grated baker’s chocolate, grape leaves, pomegranate seeds, and even a slice of Buddha’s Hand fruit. With so many choices available, it can be difficult to decide how best to enhance your latest cocktail creation.

As a treasure trove of treats were gracing the bottom of classic martinis, another timeless technique was being adapted to enhance the rims of an emerging breed of modern martinis. Margaritas were increasingly being served strained and up with traditional salt rims intact, and as the Lemondrop Martini mirrored the classic Mexican cocktail, salt was replaced with sugar. This opened a whole new world of goodness that could be ground, crumbled, or blended and stuck to the rim of a glass with any number of syrups, cocoa powder, as in the case of the White Chocolate Martinis and even graham crackers for a Key Lime Martini (how could one forget the crust?).

Just be careful not to fall prey to the dreaded over-garnish. Let your cocktail’s ingredients and character shine through, and remember that in a well-made drink less is more when it comes to garnishes.

What makes any drink successful is the bartender’s deft hand, always carefully balancing the ingredients and making sure that the garnish remains just a subtle enhancement, a delicate extension of the cocktail’s personality. And at the end of the day, no matter what you’re mixing, you could usually do worse than reaching into your trusty garnish tray and grabbing a wedge of freshly-cut, perfectly ripe lime. But please don’t keep them next to the cherries.

hen I first stepped behind the rail two decades ago, most bars stocked only five basic garnishes: lemon and lime wedges, orange slices, and pimento-stuffed olives which were invariably kept next to – and stained red from – that bastardization of a noble fruit, Maraschino cherries. Somewhere in the back of a cabinet there may have lurked a lone jar of cocktail onions that had probably been around since opening day, and of course every Sunday there was a panicked dash to the walk-in cooler to scrounge up celery for the first Bloody Mary of the morning. Besides that even a properly cut lemon twist was hard to find.

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It took the rise of the mighty Mojito for beverage managers to realize that they could sell drinks with something other than fruit garnishes, but once they began stocking mint the floodgates parted to release all manner of flora into our beverages. Basil was used to top Bloody Marys, thyme sprigs lent their aroma to gin cocktails, and orchid leaves were floated delicately atop Lycheetinis. Riding this wave, even the maligned Maraschino cherry experienced a rebirth as bartenders began making their own from fresh fruit and any number of liquors.

Tips on Creative Garnishing Garnishes should always make a drink look and taste better. A lonely olive perched dryly on a pick above even the most carefully crafted martini is completely missing the point. Unless the garnish is purposely external to the drink, as in the case of powdered sugar sprinkled on a plate around the base of a dessert cocktail, it should add something to the taste.

The main thing to achieve is a connection with the drink’s main ingredients. If an ingredient is in the drink consider putting it on the drink.

For instance adding a vanilla bean to a Vanilla Martini is an obvious win.

Things that pair well with a drink’s ingredients on a plate are likely to work well on the glass. Using bacon to garnish an Applejack cocktail sweetened with maple syrup is a more daring and fun application.

Stay organic and local whenever possible. Play with exotic flavors, but realize that yuzu flown in from East Asia isn’t the greenest ingredient to work with despite its color. Local veggies used creatively can be even more unique and are almost always easier on the cash register. Cucumber and gin is a match made in heaven.

Peppers of every color pair well with tequila, and vodka has a particular affinity for all types of tomatoes.

Don’t forget the inside of the glass, for it is glass after all and provides a perfect window into the heart of your masterpiece. Chocolate syrup, caramel, or grenadine drizzled down the inside of an empty glass can bloom into surprising and beautiful patterns once you add the cocktail. Try cutting paper-thin slices of fruit and press them against the inside of a glass, sometimes layered over a fine latticework of syrup for even more interest.

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ADVANCED MIXOLOGY

SCREENING SPIRITS

C

omedian, actor, world record breaker, professional drinker, expert in the sociology of drinking, a mixologist extraordinare, Zane Lamprey does it all. His encore show, Three Sheets, stars Zane as your tour guide, offering up fun, cultural facts as you drink your way from Amsterdam to Tanzania and all the countries in between. In his new hit show, Drinking Made Easy, Zane and his drinking buddies, Steve McKenna and Marc Ryan, take a three-month, two-tour-bus road trip, visiting 53 cities in 26 states. During the day they hit up local watering holes and explore drinking customs here in the United States. At night they perform a live stand-up comedy show. Talk about a party. Since Zane has been served in over a thousand bars all over the world, we figured he was expert enough to tell us how to have a good time and explain the elements that make a good bar great. Here’s what Zane shared with Chilled.

Q&A WITH ZANE LAMPREY YOU HAVE VISITED SO MANY BARS ALL OVER THE WORLD. HOW DO OUR DRINKING CUSTOMS COMPARE TO THOSE IN OTHER PLACES?

“We as a country are more of a melting pot than we know. Our drinking traditions, like the drop shots and the bombs, all come from other places. Even our craft beer movement that is going on right now, it’s exciting, but it still started somewhere else. We have New Orleans’ Mardi Gras though. I think that is a world original.”

YOU BROKE THE RECORD FOR DRINKING SCORPION CORPSES AT THE BAD GENIE ROCK LOUNGE IN MILWAUKEE. BESIDES THE DEAD SCORPIONS, WHAT WAS THE STRANGEST DRINKING CUSTOM YOU HAVE EVER ENCOUNTERED WHILE TOURING BARS?

“While in Tai Pei, Taiwan, I went to a place called Snake Alley, which has been around forever. They serve huge jars of Kaoliang mixed with snake blood, bile, and penis for god’s sake. The bile is supposed to be good for your eyes and the penis for virility. It’s like in native times, when something was ailing you, you drank that thing. So, if your foot was bothering you, you drank something with a foot in it.” Gross.

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WHAT ARE THE CHARACTERISTICS YOU FIND NECESSARY TO MAKE A GREAT BAR?

“You know, I have been to bars everywhere, and I mean bars, places where you can build a rapport with the bartender. No matter where you are, could be Los Angeles or New York, it could be Korea or South Africa or Moscow, the most distinguishing characteristic, the most important element is the bartender and bar owner. They have the power of their bar’s success. A certain personality can take a good bar and make it great. The type of personality that makes you have a fun time and makes you want to go back. And no matter where you are, the ‘type’ of person is the same, just people that you want to hang around. I love going into a bar and having a personable bartender, it makes the time more fun and it makes the show great.”

WHAT ARE SOME IMPORTANT QUALITIES OF A BARTENDER?

“When someone visits a new city and wants to know what to do or where to go, he’ll talk to the concierge of the hotel or ask a tour guide, but their suggestions are not always best. I go ask a bartender. A bartender will know the coolest spots to go and the best places to eat. Bartenders are your tour guides, your psychologists, your drinking buddies, your joke tellers, and the entertainment. The people standing behind the bar influence your night.”

DRINKING

MADE

EASY

WITH ZANE LAMPREY Photos by Rod Foster and Bobby Quillard

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ADVANCED MIXOLOGY

SCREENING SPIRITS

DO YOU HAVE A PREFERRED COCKTAIL?

“I like to drink whatever the locals drink. When I am at home I will just have a beer, but when I am in different places, I like to drink what they drink. When I was in Croatia I drank with this guy Tony, a 7th generation owner of his family business. He made Bermet, a spicy wine that you can only get there. When I talk to a guy like Tony who is so passionate about his craft, I just want to drink what he is drinking. I say pass that Bermet! When people are passionate about what they are creating it is easy for it to rub off. Just like making a drink with a bartender. You find a bartender, who is passionate about making a drink, and they invite me on that journey, I am more into drinking that drink. Like right now I wouldn’t drink a pisco sour, but I would if I were in Peru.”

CONGRATULATIONS ON YOUR RECENT RECORDBREAKING SABER OPENING OF CHAMPAGNE BOTTLES VICTORY. YOU OPENED 31 BOTTLES WITH A SABER IN ONE MINUTE, HOW DID YOU DO IT?

“I learned how in the Bubbly Lounge in NYC and then I met the guy who held the record for a while; he gave me some pointers and now I hold the record. Well I did have lots of practice. Every night on stage I would saber at least one bottle and Steve would catch the cork. Most times he would do it in one take, sometimes I would get bottles with plastic corks and they would explode in my hands, that sucked.

I have opened about 500 bottles, so even if we use a ten dollar bottle the cost gets up there. You can catch it on our one-hour special, which will kick off the new episodes sometime in May. In the new episodes we mix it up even more, we definitely evolve in the next season.”

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WE HAVE TO ASK. WHAT IS WITH THE MONKEY?

The monkey’s name is Pleepleus. In every episode, I hide a stuffed monkey, or have a guy in a monkey suit somewhere in the frame. I wanted to create a drinking game; a kind of interactive thing people could do while they watched the show. At first I did it without permission from the producers, I thought the networks would never go for it. But they actually liked the idea. So, we have a game that involves spotting Pleepleus in every episode and people can play along while they watch.

DRINKING MADE EASY ON HDNET ISN’T JUST A SHOW, IT’S ALSO A DRINKING GAME. HERE ARE A COUPLE OF THE RULES TO DRINK ALONG WITH THE SHOW. FOR THE FULL SET OF GAME RULES VISIT DRINKINGMADEEASY.COM. 1. The first person to see Pleepleus (plee-plee-us), a stuffed monkey, live monkey, or guy dressed as a monkey, gets to make someone else drink.

2. When Zane burps, the last person to make the

“Good Burp” sign, which is putting your thumb to your forehead, has to drink.

Zane Lamprey’s production company, Inzane Entertainment produces Drinking Made Easy, which is gearing up for another season, and another travel show. Zane also runs an on-line magazine, owns a clothing line, is completing a comedy and music album, and is promoting his new book. Three Sheets can be seen on Spike TV, Wednesdays at 10:30 P.M. and Drinking Made Easy can be seen on HGNet at 8:30 P.M. Look out for the one-hour special and new episodes coming in May.

®

TiCk On s eTs nOwale !

TH I NGS U P! July 20-24, 2011 Bartenders create unbelievable cocktails on a nightly basis. But once a year, they come together in New Orleans to shake up the entire cocktail industry. Tickets are now on sale for the five days of drink makin’, soul shakin’ good times that is Tales of the Cocktail®. So join us for the perfect mix of cocktails, cuisine and culture and let us shake you all week long. For tickets and more information about shaking things up with us this summer, visit www.TalesoftheCocktail.com.

our generous annual partners:

Tales of the Cocktail salutes the generous spirit of their sponsors:

360 Vodka, Absolut Vodka, American Beverage Marketers, Anchor Distilling, Angostura, Art in the Age, Bacardi Rum, Bacardi USA, Balcones Distilling, Banks 5 Island Rum, BarSmarts, Becherovka, Beefeater Gin, Belvedere Vodka, Benedictine, Berkshire Mountain Distillers, Beverage Media, Bitter End Bitters, Bitter Truth Bitters, Bittermens, Blackbottle and Angostura Rum, Bols Genever, Bombay Dry Gin, Bombay Line Extension, Bombay Sapphire Gin, Breckenridge Distillery, Bulleit Bourbon, Bureau National Interprofessionnel du Cognac, Cabana Cachaca, Caorunn Gin, Citadelle Gin, CocktailKingdom.com, Cointreau, Coole Swan, Corsair Distillery, Crop Organic Vodka, Damrak Gin, Del Maguey Mezcal, Diageo, Dirty Sue Olive Juice, DISCUS, Distillery No. 209 Gin, Dolin Vermouth, Don Q Rum, Drambuie, Drink Me Magazine, Driscoll’s, Dulce Vida Tequila, El Dorado Rum, Employees Only Brands, Farmer’s Botanical Gin, Fee Brother’s Botanical Waters, Fee Brother’s Bitters, Fee Brother’s Syrups, Fentiman’s Botanically Brewed Beverages, Fever Tree, Firefly Vodka, Flavorbank Spices, Four Roses Bourbon, Funkin Puree, Galliano L’Autentico, Galliano Ristretto, Glenfiddich Single Malt Scotch Whisky, Gordon’s Gin, Great Lakes Distillery, Hayman’s Old Tom Gin, Hendrick’s Gin, High West Distillery, Hudson Whiskey, Imbue, iSi North America, Jefferson’s Bourbon, Kahlua, Koval Distillery, Laird, Leblon Cachaca, Lillet, Luxardo Maraschino Liqueur, Mandarine Napoléon, Marie Brizard Liqueurs, Michter’s Us No.1 Small Batch Unblended American Whiskey, Milagro Tequila, Moet Hennessy, Monin Syrups, Montanya Distillers, Mutineer Magazine, New Amsterdam Gin, New Holland Artisan Spirits, Nightclub & Bar Magazine, No. 3 London Dry Gin, North Shore Distillery, Offbeat Magazine, Old Raj Dry Gin , Osocalis Distillery, Oxley Gin, Pages, Pallini Limoncello Peachcello, PAMA Pomegranate Liqueur, Pemberton Distillery, Pernod Absinthe, Pernod Ricard USA, Phenix Spirits, Philadelphia Distilling, Piedmont Distillers, Pierre Ferrand, Pisco Porton, Plymouth Gin, Preiss Imports, Prohibition Distillery, Purity Vodka, Rene Spirits Company, Ricard, Rock Town Distillery, Russian Standard Vodka, Sazerac, SerendipiTea, Solerno Blood Orange Liqueur, Southern Comfort, Square One Organic Spirits, St. Germain Elderflower Liqueur, Tanqueray 10 Gin, Tanqueray Gin, Tanqueray Rangpur Gin, Tasting Panel Magazine, The Cocktail Cottage, Tierra Organic Tequila, Tito’s Vodka, Torani , Touch Studios, Trader Tiki Handcrafted Exotic Syrups, Tullamore Dew, Uber Bar Tools, USBG National, Vermont Spirits, Victoria Gin, Wild Hibiscus, William Grant & Sons, Wine & Spirits Wholesalers Association, Woodinville Whiskey Co., Zubrowka Bison Grass Vodka

ADVANCED MIXOLOGY

SPIRITED BUSINESS

WINEMASTERS

Taking the Mystery out of Wine Selection

W

ineMasters Kevin Roche and Jim Treanor have spent most of their lives working in the wine and spirits industry.

It was not until they became wine retailers, however, that they noticed a dramatic shift in the industry. Mega stores were taking over, threatening to put the boutique retailers out of business by breeding a sort of Walmart for wines. Roche and Treanor came together with a shared vision to increase their buying power and help make wine selection easier for their patrons.

After conferring with numerous industry colleagues, WineMasters, the only retail wine consortium comprised exclusively of certified sommeliers, was born.

WineMasters first order of business was to reinvent the way wine was rated and make finding great wine easy. According to Kevin, “Consumers cannot just walk into a store and choose any old bottle of wine. They may as well blindfold themselves and choose.” We all know too well that buying wine in this way can lead to disappointment and a waste of money.

It’s important to have an informed staff that knows what they’re talking about.

Jim adds, “You need to buy wine from a knowledgeable staff, preferably certified sommeliers who’ve gone through training and have earned the title.” This is just one way that WineMasters distinguishes itself from the rest. All WineMasters member stores must have certified sommeliers on staff or be willing to earn certification through WineMasters. WineMasters also developed its own selection process, which is more stringent and legitimate than the current 100-point system. According to Kevin and Jim, the 100-point system is antiquated, confusing and does not provide a valid or consistent assessment of wine.

Kevin says, “We wanted to make things much simpler and take the mystery out of selecting a quality wine at a good price.

We taste thousands of mediocre wines a year so our customers don’t have to.”

“

Consumers cannot just walk into a store and choose any old bottle of wine. They may as well blindfold themselves and choose.

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The WineMasters system of evaluation uses a sub-panel of reviewers to pre-screen thousands of wines per year before selecting those that will be put before WineMasters’ official sommelier panel. Only a select few meet the group’s criteria and earn the WineMasters Seal of Approval. With only around 200 wines awarded this honor in the group’s history, consumers can be confident that they are drinking a wine that offers the best value for its price. Another focus of the WineMasters program is to offer hard-to-find wines at the best possible price. In order to do this WineMasters’ founders sought to secure partnerships with a variety of top wineries and winemakers around the world who were also feeling disenfranchised with the three-tiered system. Kevin states, “Many wineries prefer our model to the current system, not only because they feel the traditional method is broken but because they are getting lost in the myriad of wines being presented by distributors. They simply are not getting the focus they deserve. This is a big factor in choosing to be a part of our wine portfolio.” By creating a direct from the winery system that allows WineMasters to sell wines directly from the vineyard to the consumer, they can offer the lowest possible prices on the wines they endorse.

Currently, the WineMasters consortium includes 37 stores throughout New York, New Jersey, Connecticut and Massachusetts and its membership is rapidly growing. According to Kevin, “We are always looking for stores that are interested in joining our group, provided they meet the criteria. The same thing goes for our wines; there are exceptional wines being made all over the world, we understand this and it is our goal to find these gems and bring them to the public.”

FUN FACT:

DJ INTERVENTION: For years studies have shown that plant life flourishes under the influence of music. Many scientists today are studying the effects of music on the growth of vines and grapes. Clever winemakers have put these findings into practice in their vineyards, influencing a slower ripening of the grapes and quicker fermentation.

By the way, grapes prefer classical music to heavy metal.

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ADVANCED MIXOLOGY

SPIRITED BUSINESS

WINEMASTERS PICKS ORGANIC WINES WineMasters Kevin Roche and Jim Treanor support vineyards that are organic and sustainable. Even before the organic boom, which implies restricted use of chemicals and genetic engineering, there were requirements of sustainability that addressed the long-term effect of winemaking on the environment. WineMasters believes that a big part of being sustainable is choosing crops that are naturally suited to the local environments and with no negative impact on the land. Jim states, “When selecting organic and sustainable wines, our goal is to carry those that we feel are true representation of their varietal. Those wines often tend to be gentler on the environment simply because they are most appropriate for it.”

2008 Casa al Vento “Foho” Chianti Classico Made by winemaker Stefano Chioccioli, Foho has ruby red color with garnet highlights. The aroma is very intense and complex; you can smell immediately spiced wood notes (nutmeg and cacao) and then the typical Chianti fragrance of violet. The wine is smooth, elegant and warm with a long aftertaste.

2008 Casa al Vento “Aria” Chianti Classico Made by winemaker Stefano Chioccioli, Aria has a red ruby color with soft garnet red nuances. On the nose an intense and complex bouquet with a good balance between fragrances of ripe red pulp fruits (plums and blackberry) and spiced wooden notes. We can define this wine harmonious, dry, warm, and pleasantly tannic.

2009 Costa al Sole Montepulciano This ruby colored wine, made by winemaker Federico Riolfo, has bold inviting aromas of sour cherry, spices and dried herbs that explode from the glass and offer a preview of what is to follow on the palate. This smooth, medium-bodied wine is packed with ripe fruit flavor and nicely balanced by good acidity and soft tannins.

2009 Costa al Sole Nera D’Avola If you like Syrah or Shiraz, you’ll love Nero D’Avola, a native Sicilian grape. This Nero D’Avola is concentrated and delectable with smoky black plum flavors. The finish is full bodied and has a hint of baker’s chocolate and dusty tannins.

2007 Lion’s Ridge Santa Cruz Chardonnay Made by winemaker Stephen Tebb, this Chardonnay has aromas of pear, ripe Granny Smith apples, hints of tropical fruit with a touch of baking spices, hazelnut, and graham crackers. The rich flavors of ripe white peaches dominate the mouth. The finish is smooth, with traces of nutmeg and vanilla.

2005 Lion’s Ridge Meritage Made by winemaker Stephen Tebb, Meritage is a blend of five varietals, grown in the heart of California’s Northern Central Coast. An elegant wine that offers fruit flavors of blackberries and currants, which also dominate the nose along with a hint of spice. Soft, elegant tannins create a nice backbone for dried cherry and blackberry fruit flavors. The finish is never-ending.

Food Pairing Tips from Wine Masters co-founder Kevin Roche: What you are serving should not dictate the wine served, but how you prepare what you are serving. A simple philosophy is to pair by sauces. If your dish has a rich and hearty sauce, choose a hearty wine. If the dish is lighter, go with a light wine.

Two more things to remember: Sweet and heat go together and red wine is more flexible than white.

Although wine works with most foods, some simply don’t taste best with wine.

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For a list of WineMasters stores in your area, please visit: winemasters.com

I  P  F O S A-W S  A  W

Vodka 14

(Teton Range, Rocky Mountains)

Utkins UK5 Vodka (Germany)

Highland Harvest Scotch (Scotland)

Juniper Green Gin

(London, UK)

Papagayo Spiced Rum (Paraguay)

CRAFT QUALITY SINCE 2005 • BOULDER, COLORADO, USA

Papagayo White Rum (Paraguay)

T L M, V U O  .AS.

ADVANCED MIXOLOGY

SPIRITED CELEBRITIES

Challen Cates Challen Cates, currently starring in the hit show Big Time Rush, was born in Virginia and grew up riding horses and tasting wine. Her resume reads like a who’s who of the industry. With film and television credits including Desperate Housewives, Criminal Minds, CSI: NY, Monk, and Lifetime’s Missing, among others, she is well known to TV viewers. She has worked with some of Hollywood’s hottest stars, from Eva Longoria to Heather Locklear. Her present series is one of Nickelodeon’s latest breakouts and focuses on four hockey players from Minnesota who find themselves in Hollywood recording an album as a hot boy-band.

Growing up, Challen’s parents spent their time harvesting grapes and making wine. Challen recalls, “As a kid, I remember being embarrassed that my Dad’s fingers were always stained purple and that our house smelled like fermentation. Now I think those things are cool.” Bill Cates, Challen’s dad, bottled all the typical varieties of wine, but always had a strong desire to make Pinot Noir. Unfortunately, the Virginia climate was not suitable for the pinot grape.

Fate stepped in and presented an opportunity for Bill to buy a few tons of Pinot Noir from two of the best vineyards in California. He jumped at the chance.

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Photos by Jennings Paige

Challen was already living in Los Angeles and working as an actor when Bill started their winery in Santa Ynez. Challen remembers, “They would come to California to visit and to check on the grapes and I would do my best to convince them to move across the country.” Bill commuted for the first two years and then eventually moved the rest of the family to the Bien Nacido Ranch, a huge vineyard in Santa Maria, with hopes to expand production of Tantara Wines.

They say in the wine business that timing is everything and Challen’s father found that this was very true for the pinot grape. Luck was on his side again when the grapes he bought harvested five to six tons to the acre as opposed to the usual two and half tons. And the quantity did not diminish the quality of the grape, which is not usually the case.

Thus, the Tantara pinot varietals were born.

Though Tantara is considered a “boutique winery”, it makes ten vineyard designated pinots and five generic blends of pinot. Tantara’s pinnacle wine, the “Evelyn” Pinot Noir, is named after Challen’s grandmother and is blended from the best six barrels from each vintage. It is described as a wine of elegance and refinement with subtle aromas of raspberries, cherries, strawberries, and spices such as cinnamon and allspice.

“

My perfect day ends with my husband and I sharing a bottle of Tantara. It never fails to create a completely fulfilling sensorial experience.

“

FUN FACTS Horses were also a big part of Challen’s youth. Tantara was the name of a horse owned by Bill Cates who defied predictions of an early death and lived to a ripe old age.

“Horses symbolize elegance, grace and power and in Tantara’s case, long life, all of which are qualities we embrace for our wine.”

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ADVANCED MIXOLOGY

RAISE YOUR AWARENESS

TIPS FOR GREENING Sure, we all know to recycle our empties, but there are many other ways you can lighten your impact on the environment.

Here are some things you can do to help reduce your “footprint”.

1.

2.

3.

Go “green” with your spirits menu. Many companies are making an effort to become more environmentally friendly during production. You can choose from a variety of brands that are certified organic or are eco-friendly and value a small carbon footprint.

Ditch the plastics. Use items that can be washed and reused. For instance, instead of cocktail napkins use coasters made from recycled materials or bamboo, which grows faster than wood. Choose glass swizzle sticks over the plastic ones and use bar towels instead of paper towels.

Recycle and reuse bottles.

Many brands are reusing their materials and creating things like glassware out of recycled bottles. Also, you can find cool vintage bar tools and stuff in thrift stores. These pieces will add character to your bar and you don’t need to buy new stuff.

ON THE HOUSE: Check to see if your refrigerator is operating efficiently by placing a dollar bill in the door and closing it. If you can slip the bill out of the door easily, it is time to replace the seal.

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UP YOUR SPACE

4.

5.

6.

Choose locally grown fruits, herbs, vegetables, and other garnishes. Grow your own behind the bar. Use fresh squeezed juices in your cocktails to reduce more bottles and cartons.

Conserve energy. There are many ways to conserve energy, like unplugging the icemaker when the bin is full or making sure the seal on your refrigerator is working efficiently.

Make sure all appliances are unplugged when not in use.

Finally, lose the lights if you can, switch to candles or LED light strips.

Get some plants. Plants will create a cozy atmosphere and can be used to reduce indoor air pollution. Plants breathe in carbon dioxide and breathe out oxygen. Some of the best plants for cleaning air indoors are: Aloe Vera, Bamboo, Chinese Evergreen, Devils Ivy, Ficus, Umbrella, and Arrowhead plants. You can cover potting soil with aquarium rocks or marbles to add a creative touch.

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ADVANCED MIXOLOGY

DRINKS IN HISTORY

Ramos And His Fizz

By Maksym Pazuniak

The Man Behind New Orleans’ Second Most Famous Cocktail “Just the old fellows with a tender spot in their hearts and a longing in their stomachs for the ripe days of yore when mixed drinks were cool and smooth and stimulating, poignant and refreshing, expanding and enheartening, trouble erasing and joy bringing, plentiful and inexpensive – just the old fellows who were the good fellows are invited to read further down this column.”

So began the heartfelt tribute to Henry Charles Ramos by Don Higgins of the New Orleans Item-Tribune, later reprinted after his death in September of 1928. It was a fitting column, a celebration of a man who took seriously the bartender profession and regarded his saloon as a venue for enjoying a cocktail and company, but never a place to drink to the point of embarrassing inebriation.

Ramos came to New Orleans from Baton Rouge in 1887 and took over the Imperial Cabinet Saloon at the corner of Gravier and Carondelet. In 1907, he purchased the Stag Saloon, near Gravier and St. Charles, where his bar became a renowned tourist destination.

Though his lack of patience for those who couldn’t handle their liquor was notorious, Ramos became most famous for inventing a smooth-as-silk cocktail known as the Ramos Gin Fizz. A frothy, citrusy drink made with beaten egg whites and cream, the Ramos became an instant classic.

The demand for this labor-intensive cocktail was so great that Ramos employed as many as thirty-five “shaker boys” during Mardi Gras in 1915, and customers often waited as long as an hour for their drink.

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While Prohibition forced Ramos to close his doors, the cocktail survived and reappeared at the Roosevelt Hotel in the 1930s, where it gained fame as Governor Huey Long’s favorite drink.

Ramos’ legacy is a quintessentially New Orleans cocktail, an ideal tonic to soothe the stomach after a long night of drinking or to stimulate the soul in the early evening. The egg whites and cream, the extended period of shaking, and the relatively rare ingredient, orange flower water, have conspired to undermine the reputation of the Ramos in New Orleans’ drinking vernacular.

While any bartender can take a stab at a Sazerac, a Ramos is an entirely different beast, requiring not just obscure items, but patience and skill.

Fortunately, the Ramos Gin Fizz is far from extinct and even thriving in certain circles. Nationally, the Ramos is more available today than it has ever been, as craft cocktail bars across the country have rediscovered its charm. Here in New Orleans, the Ramos can be found at Bar UnCommon, the French 75 Bar at Arnaud’s, at any Brennan establishment, and at Cure. So next time you order one in New Orleans or elsewhere, raise your glass to the old fellow who was the good fellow who gave New Orleans this signature drink.

Maksym Pazuniak writes about cocktails and bartends at Cure.

Rhiannon Enlil located the grave of Henry C. Ramos in Metairie Cemetery

Ramos Fizz

Before you even start this, remember you have to shake this for 5 minutes. Try to use soda from a siphon to make it a bit more authentic.

2 oz. Oxley Gin 3/4 oz. Milk 3/4 oz. Double Cream 1/2 oz. lemon juice 1/2 oz. lime juice 1/2 oz. simple syrup Dash Orange Water 1/2 egg white Top up with soda Shake all ingredients except soda with ice for five minutes and strain over ice then top up with soda.

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Photograph by Kristy May

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IN THE MIX

BRAND SPOTLIGHT

Pisco Portón Pisco Porton just made cocktails feel new again. Its unapologetically flavorful yet mixable character is a step above the usual choices for white spirits. This ultra premium spirit is made in the Hacienda la Caravedo in Ica, Peru, the oldest working distillery in the Americas, dating back to 1684. The distillery combines state-of-the-art and environmentally friendly practices while following the ageold traditions for distilling a clear white spirit from grapes.

Pisco Porton is a mosto verde pisco, which means the distillate is made from grape juice

that has not completely fermented, retaining more of the original flavor and aroma of the grape. Close to 20 pounds of grapes must be used to make just one liter of Pisco Porton.

Pisco Porton uniquely captures the terroir of the Peruvian landscape from which it is born.

Its aroma is soft and welcoming: floral and fruity with hints of grassy herbs and white pepper. Upon sipping it, one may detect sweet and rich spicy flavors with notes of cinnamon, orange blossom and citrus. The finish is delicate, long and luxurious. Mix up some of these fabulous and flavorful concoctions and get a taste of true Peru authenticity.

Portonero

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Sweet Sofi

INGREDIENTS 2 oz. Pisco Porton 1 tsp. Fresh limejuice 1 tsp. Simple syrup 1 slice fresh ginger 1 dash of bitters Ginger Ale

INGREDIENTS 2 oz. Pisco Porton 1 oz. Cointreau 1 oz. Tangerine juice 1 oz. Pineapple juice Pineapple wedge and cherry to garnish

PREPARATION Pour first five ingredients into a tall glass filled with ice. Fill with ginger ale. Stir and garnish with a lime wedge.

PREPARATION Mix all ingredients in a shaker with ice. Strain into a martini glass and garnish with a cherry and a wedge of pineapple.

SHAKING AND STIRRING

Belvedere introduces Bloody Mary to celebrate the brunch tradition.

Created with seven delicious ingredients including fresh tomato, black pepper, horseradish, bell and chili peppers, lemon and a touch of vinegar, it’s perfect to savor.

Bloody Mary looks like another winning combination to us and is our essential drink of choice for the brunch experience.

BELVEDERE SUMMER MARY INGREDIENTS

10 oz. Belvedere BM 15 oz. Orange juice 6 oz. Red Pepper juice 3 oz. Tomato juice PREPARATION

Pour all ingredients into a glass jug and top with cubed ice. Stir and garnish with an orange slice and basil leaf.

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LAUNCHES

For the first time in more than a decade there’s a new expression of Jack Daniel’s whiskey. JD Tennessee Honey is crafted with worldrenowned Jack Daniel’s Old No. 7 Tennessee Whiskey and mingled with a proprietary honey liqueur creating a taste profile unlike any other in the honey category. “In every sense of the word, this is a natural,” said Jack Daniel’s Master Taster Jeff Norman.

Who wouldn’t want this guy’s job?

Absolut Wild Tea makes its debut as the latest flavor in the iconic brand’s immense portfolio. Hints of Oolong tea, elderflower, red apples and citrus are well formulated with a wide range of sweet and sour ingredients.

The bottle is pretty cool too. Mix with lime juice and simple syrup for a Gimlet, or mix up a Mojito with limejuice, simple syrup, muddled mint leaves and a splash of soda, or try the Cosmopolitan recipe.

JACK’S TENNESSEE HONEY TEA

ABSOLUT WILD COSMO

INGREDIENTS

2 parts Absolut Wild Tea 1 1/2 parts Cranberry juice 1/2 part Orange Liqueur

1 oz. Jack Daniel’s Tennessee Honey 1/2 oz. Cinnamon Schnapps 1/2 oz. Triple Sec 3 oz. Tea PREPARATION

Combine ingredients in a tall glass over ice. Garnish with a lemon twist.

INGREDIENTS

PREPARATION

Shake over ice and strain into a martini glass.

THE FUTURE IS FLAVORFUL

The first White Grape rum infused with Arctic Berries is the newest addition to the Bacardi Flavored rum family. White Grapes are infused with tart, exotic Arctic Berries, also know as Lingonberry, which are found in the subarctic climates of North America and Asia and are mostly used in jams. Another chilling innovation in the clear spirits industry compliments of Bacardi.

BACARDI® ARCTIC REFRESH INGREDIENTS

1 part BACARDI® ARCTIC GRAPE™ Flavored Rum 3 parts Sprite PREPARATION

Pour over ice in a tall glass and garnish with a lime wedge.

Pernod Ricard announces it’s addition to the number one selling Caribbean Rum with the launch of new Malibu Black. Malibu Black is a 70 proof spirit with a signature blend of bold Caribbean flavors and ‘just right’ levels of coconut offering consumers new ways to enjoy Malibu Rum. “Consumers have been asking for a higher proof Malibu and Malibu Black delivers,” according to Sheila Senhouse, Brand Manager for Malibu Rum. So, “crank up your cola” with Malibu Black.

MALIBU® STORM INGREDIENTS

1 part MALIBU® Black 2 parts cola PREPARATION

Serve over ice in a tall glass.

Garnish with a cherry.

Skyy Vodka is expanding its award-winning line by introducing new Skyy Infusions Dragon Fruit, an all-new superfruit experience. An upgrade from acai and pomegranate, dragon fruit is a superfruit that boasts a unique and unexpected flavorful taste direct from a lush rain forest.

Also launching is Skyy Infusions Blood Orange, native to Italy and Spain, the Blood Orange is the most exotic and flavorful orange in the world.

PINK WINK INGREDIENTS

1/2 oz. SKYY Infusions Citrus 1 oz. X-Rated Fusion Liqueur 3/4 oz. Pineapple juice 1 strawberry PREPARATION

Combine ingredients in shaker. Pour over ice, garnish with strawberry.

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www.barflair.org

OK, so we decided to take the plunge. We are hugging trees and doing our part to help the planet become a better place. We did put our Chilled spin on it, so a pat on the back, please. We’re not fanatical or anything. You won’t be reading about the theories of plate tectonics or the mysteries of chem trails in this special issue, but we do realize, and hope you do, that we’re possibly in the wake of a global problem.

Living a green lifestyle can be one small step in a massive collective effort to save our planet.

So, how ‘bout a little food for thought?

We’ve got tips for greening up that are so easy even Kermit will change his tune. Going from the garden to the glass is the new environmental sound byte so bars, restaurants and distilleries are all in on the buzz.

The super drink recipes we dug up are virtually healthy and your mind, body and soul will find harmony with infusions made from ginger and earthly botanicals. Finally, a host of charitable celebrities pop up in our pages, inspiring us to do good. So you see, there is hope of a better world, we just have to open our eyes and see it.

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LIGHTS...CAMERA...AUCTION!

Having a green disposition is one that is humane, kind and charitable. The folks at Little Black Dress Wines remind us that, “giving back is always in style”. Every year, from January to March, an online auction gives donators the chance to bid on autographed bottles of wine from some of the most famous people in Hollywood.

Little Black Dress Wines kicked off the auctions back in 2007, raising more than $125,000 for charity to date.

Close to a hundred of the most well-known stars have signed bottles and given up their coveted little black dresses for charity. Past celebrities include Sharon Stone, Tina Fey, America Ferrera, Jenna Fisher, Jaime Pressly, Edie Falco, Felicity Huffman, Julianne Moore, Nicollette Sheridan, Kim Cattrall, Carmen Electra, Teri Hatcher, Lisa Kudrow, Chloe Sevigny, Jane Seymour, Laura Linney and many more.

The auction benefits two extraordinary charities that resonate with stylish women everywhere. The first is Dress for Success, a non-profit organization that provides professional attire to disadvantaged women in an effort

to promote career development. So far they have helped more than half a million women feel better about themselves and boost their self confidence by dressing the part.

The second charity is the Clothes Off Our Back Foundation, which was founded by actors Jane Kaczmarek from Malcolm in the Middle and Raising the Bar and also Bradley Whitford from The West Wing. Proceeds benefit various children’s charities including Malaria No More, Hope North, Ability First, and Alex’s Lemonade Stand.

The foundation regularly holds auctions of attire donated by the hottest celebrities in order to raise money for children around the world.

“Through partnerships with Dress for Success and the Clothes Off Our Back Foundation, Little Black Dress Wines is proud to give back,” said Kim Charney, Brand Manger, LBD Wines. “We’re thrilled to host for a fourth year our celebrity LBD auction to celebrate award season. With generous donations from some of today’s hottest Hollywood actresses, we look forward to yet another successful year raising money for our very worthy charitable partners.”

This year the participating leading ladies included this issues cover girl Mila Kunis, Natalie Portman, Halle Berry, Anne Hathaway, Mary J. Blige, Lea Michele, Khloe Kardashian, Rachel Ray, Kristin Chenoweth, Olivia Palermo, and more. This year’s hot male celebs, sans little black dress donations, were Mark Wahlberg, Jake Gyllenhaal, Ryan Gosling, Paul Giamatti, Dustin Hoffman, Kevin Spacey and Colin Firth.

FRESH OFF THE GREEN CARPET The Results Are In: The award for the top selling bottles of Little Black Dress Wine goes to: Natalie Portman and Barbara Hershey signed bottle of Little Black Dress Merlot $375.00 Halle Berry signed bottle of Little Black Dress Merlot $225.00 Mark Wahlberg signed bottle of Little Black Dress Merlot $225.00 Top selling little black dresses Rachel Ray $280.00 Lea Michele $275.00 Khloe Kardashian $300.00 “We’re very pleased with the auction, as the celeb dresses and autographed bottles of Little Black Dress Wines helped raise a lot of money for excellent charities”, said Maggie Peak, Public Relations Manager for Little Black Dress Wines. For more results of this auction or to donate please visit littleblackdresswines.com.

Photos courtesy Brown-Forman

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From the Garden to the Glass

By Bridget Albert with Mary Barranco

W

Ithin our bartending community, a lively and spirited movement to serve inspired, fresh cocktails has begun. Finally, what the greatest chefs have always known and practiced is making its way back into the cocktail scene with a talented group of mixologists leading the way. One of those people is Charles Joly, principal bartender for the Drawing Room. Excited by produce at its peak, he frequently makes seasonal changes to his menu. “Working seasonally needs to become an expectation, not just merely exist as a trend. Using produce in the peak of its growing season yields huge flavors that don’t compare in the off-season. Also, the impact of ‘forcing’ produce to harvest year-round inevitably results in the addition of fertilizers, pesticides, and genetically altered goods...none of which sounds terribly appetizing on a plate or in a glass.”

Of course, the concept of fresh cocktails is nothing new. My 92 year-old Grandmother Rosella, who grew up in a bar, could have been among the original bartenders who picked fresh mint “right out back” for her Juleps. In those days, they ate and drank what was available. If citrus was plentiful, she served sours.

During the Midwest’s stark winter months, featured cocktails were generally straight up or toddies.

Throughout the years, our food preferences evolved to emphasize convenience and speed and so did the

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ingredients behind the bar. Ready-made mixes and canned juices changed our expectations of cocktails.

Greater, more refined spirits became available and we learned to pay premium prices for those cocktails.

Fortunately, change is inevitable and that refreshing change is upon us once again. As we all move toward a greater appreciation of fresh, sustainable produce, so it goes in the beverage world.

Farmer Lee Jones and his family have provided top quality produce to world-class chefs like Julia Childs and Charlie Trotter. I recently toured his treasured farm in Huron, Ohio with a group of motivated Chicago mixologists. Farmer Lee commented on the practice of seasonal menus and sustainable ingredients, “As the awareness and realization of the significance of where ingredients come from and how they are produced continues to increase in importance, we can add significant value to the guest experience with the utilization of quality indigenous and seasonally grown ingredients.”

By paying closer attention to the source of our ingredients we can breathe new life into our cocktail menus.

We must try to remember that fresh and sustainable ingredients need not mean off-the wall, esoteric, or complicated. Why not just take a lesson from Grandma Rosella and make the switch to fresh ingredients in the classics?

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Adam Seger, Mixologist and General Manager of Chicago’s Nacional 27 says, “You would never dream of opening up a can of niblets during peak corn season, yet people do not think twice about ordering artificially colored, corn syrup sweetened Appletinis. But once someone tastes a well-made Margarita or Tom Collins, with seasonal fruit or freshly squeezed juice, you can never go back. It’s like having a warm, flaky, just out of the oven croissant in Paris, then trying to scarf down a Croissan’Wich. We need to learn to drink like we eat.” Adam is known for creative, fresh classics and seasonal menus at his fine restaurant. A few years back he even began growing herbs right on his own bar.

The good news is you don’t have to travel far to obtain the freshest ingredients. Some of the best tasting cocktails are those created with locally available ingredients. Farmers’ Markets offer an abundance of these fresh choices.

When you make those first visits to the Farmers’ Market, strike up a conversation with the farmers. Develop a relationship with them by asking questions and learning what they have to offer. If you use their ingredients in a cocktail, be sure to give the farmer acknowledgement on your menu. This simple gesture will create a new charm to your menu and raise your guests’ excitement and enthusiasm. An example of a fresh cocktail including that farmer recognition could be as simple as, Cucumber Cocktail-sustained by The Chef’s Garden.

To begin this transition to fresh ingredients, you will certainly need to develop an understanding of their flavor profiles. Don’t be afraid to ask for a taste and an explanation of the origins of the produce.

Talk to your chef and begin to experiment with different combinations.

Extra ripe fruit and veggies make the best cocktails. They have the most juice and are priced right. Just be sure to use them right away.

Likewise, fresh herbs are also best. Mint, rosemary, and sage are easy enhancements to most gin cocktails because they bring out the botanicals in the spirit. Herbs also work well in champagne cocktails.

Some unusual choices could include Coleus as a garnish or licorice flag to add the flavor of anise. Simply trust your taste buds. If you like it, give it a try. Experiment with what is pleasing to your own palate.

Poppy Tooker, founder of the New Orleans chapter of Slow Food, and a culinary activist whose dedication and drive helped rebuild the Farmers’ Market in NOLA in the horrible aftermath of Hurricane Katrina, sums it up perfectly, “Fresh ingredients from the farmers’ market gives you a taste of the season in a glass! The fresher the ingredients, the more brilliant and bright the flavors, with more opportunity for delicious complexity.”

This is a great time to be a bartender. Let’s raise our guests’ levels of satisfaction and our own attention to detail as we craft those cocktail experiences. Use the very best from Mother Nature and have fun exploring what she has to offer each season.

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m o r f n e e r G g n i Go st to Coast Coa en, DC Danny Ron

land, CA

Spirits, Oak

In the last handful of years, dozens of bars and restaurants have sprung up touting terms like “eco-friendly,” “green,” “sustainable,” “local” and “organic.” But what do these terms actually mean to the consumer or to the establishment? Are these just buzzwords, or do these locales actually concern themselves with the larger environmental picture?

Consumers now seem to seek out venues, which strive to be more environmentally responsible, whether through local sourcing of their wines, spirits and produce, or perhaps a water filtration system to avoid the use of bottled water, or even still, a recycling or composting program.

Two restaurants of note in California are Hudson Exchange in Oakland and Andrei’s Conscious Cuisine & Cocktails in Irvine.

Although many places tout their bars as “green,” they are not always completely open about the holistic “green” nature of their products, which must also account for the carbon footprint created by sourcing imports. Susannah Blumenstock, General Manager for The Hudson Exchange says, “The most honest thing to say about the bar is that 75% of all the beer and wine is Californian locally-sourced. We use organic spirits whenever possible, but not at the cost of quality of product.” The focus at Hudson Exchange is a marriage between ecological responsibility and the best possible treatment of the customer.

In Irvine, Andrei’s Conscious Cuisine & Cocktails attempts to use only locally sourced fish and meat and all types of produce.

“Thankfully, patrons expect it from us as much as we’ve been hoping they would,” says Natalia Olenicoff, proprietor. Some say it was a daring move for an Orange County restaurant, especially

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one located within a business park, but it seems the clientele was just waiting for a place like this to open. The gorgeous interior matches the beautiful food, mostly locally sourced from California’s bounties, done with an inventive Mediterranean twist.

Andrei’s takes it one step further, with profits going to their non-profit organization called the Andrei Foundation.

Guests at the restaurant are treated to a great experience and simultaneously support several community and global projects such as building a school library, devising a water filtration system, supporting a guide dog team and even funding surgeries for children in need.

On the east coast, Adam Kanter’s The Rum Bar in Philadelphia was ‘born green’. “We went out of our way to use as much eco-friendly and recycled materials as possible in the design and creation of the bar, while conforming to all the building codes and inspections,” said Adam. The result is a welcoming rum venue with Caribbean and tiki flavors in the décor as well as the menus.

Photos by Ewa Valencia and Justin Hafen

The actual service bar has an unusual grain and appearance – it’s made out of sorghum! Once the plant’s grains have been harvested and used for food or fuel ethanol, an attractive, eco-friendly and sustainable wood alternative can be created. Called Kirei Board, Japanese for ‘clean’ and ‘beautiful’, it is manufactured from the stalks using resins that have very low vapor emissions and no formaldehydes. The Rum Bar’s main bar has a beautiful, exotic appearance thanks to a local product easily grown in many climates. “We’re proud of it – it’s beautiful, it’s environmentally friendly, and people always ask about the appearance. It’s a real conversation starter.” Fresh ingredients take center stage for both the bar and the kitchen, with preference given to locally available produce from Pennsylvania and the Delmarva Peninsula. Adam has strong relationships with his suppliers, which he insists is the key to finding out what’s fresh as well as keeping ahead of his plans for each season. This is reflected in his weekly cocktail and dining specials, which feature fresh fruits, produce, sustainable seafood, and humane meats.

se

po Nefariou Re

By Alex Conde, Bar Manager, Hudson Exchange

INGREDIENTS 2 oz. Fair Trade Quinoa Vodka 1/4 oz. Montenegro Amaro 1/4 oz. Fallernum 1/4 oz. Calvados dash black pepper tincture dash orange bitters lemon twist PREPARATION Combine ingredients in a rocks glass, stir, garnish with lemon twist.

This attention to detail is what truly makes an establishment “green”. The commitment to the environment as a whole is something we should all strive to achieve.

Being “green” is an obligation, a promise of reducing our negative impact and increasing a positive outcome.

Surprisingly, every little bit helps to make this world a better place.

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SUPER COCKTAILS

SUPER FOODS: REFRESH AND REPLENISH

DRAGON FRUIT FIZZ Created by Adam Wilson, Beretta San Francisco

Ingredients 2 1/2 oz. SKYY Infusions Dragon Fruit 1 oz. Passion Fruit Puree 1/2 oz. Raspberry Liqueur 1/2 oz. Lime Juice 4 oz. Lemon Lime Soda

Preparation

Combine all ingredients except soda in cocktail shaker with ice.

Shake vigorously and strain into highball glass. Top with lemon lime soda and garnish with lime wheel and raspberries.

Passionfruit In Brazil the passion fruit is commonly used instead of lime when making Caipirinha. It is widely believed to lower blood pressure because it contains harmala alkaloids.

The word “superfoods” is used to describe the most potent, nutrient-rich foods on the planet. They have the ability to increase energy, boost the immune system, cleanse the body and improve over-all health. No reason why we couldn’t use some of these nourishing ingredients in our drink recipes.

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GOJIPOLITAN Ingredients

1 oz. Cointreau orange liqueur 2 oz. Grey Goose vodka 4 oz. Goji Berry juice Juice and zest of 1 lime 3 dry Goji Berries for garnish

Preparation

Pour all ingredients in mixing glass half filled with ice. Shake and strain into chilled martini glass.

Garnish with dried Goji Berries.

Hint

For an extra kick add 1/2 teaspoon of dried Camu Berry powder. The Camu berry is the highest Vitamin C source on the planet.

Goji Berries Wolfberries

These berries have been used in traditional Chinese medicine for over 5,000 years. They contain all essential amino acids, are high in antioxidants and many other nutrients.

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SUPER COCKTAILS

CHOCOLATE RASPBERRY MARTINI Ingredients 4 oz. vodka 1 oz. chocolate liqueur 1 oz. white crème de cacao Raw cacao powder or chocolate syrup to coat rim of martini glass Raspberry for garnish Shaved cacao for garnish

Preparation

Coat the rim of martini glass with cacao powder or syrup.

Mix all the ingredients in a cocktail shaker with ice.

Strain into a martini glass.

Top with shaved cacao and raspberry.

Cacao

Raw Chocolate

Raw chocolate elevates your mood and energy, while improving cardiovascular health and building strong bones. And it tastes good too. Try this “healthy” martini.

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RAPUNZEL’S DELIGHT Created by Cat, neohomesteading.com

Ingredients 1 oz. honey vodka (see recipe below) 2 oz. ginger ale 2 oz. mead 2 oz. pineapple juice

Preparation

Stir with ice.

Drain into champagne flute.

Garnish with pineapple.

Honey Vodka Ingredients 1 cup honey 3 cups vodka 2 cinnamon sticks, clove or allspice (optional)

Combine honey, vodka and cinnamon sticks in a glass jar with a tight fitting lid.

Shake the jar vigorously and allow to rest for three months. The longer the vodka sits, the stronger the flavor. So be patient.

ON THE HOUSE: Known as the ancestor of all fermented drinks, Mead, also called honey wine is an alcoholic beverage produced by fermenting honey and water.

Raw Honey

Rich in minerals, probiotics, and enzymes, honey is the most complete food found in nature. It is a longevity superfood.

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SMALL CHANGES – BIG RESULTS

By Forrest Cokely. Contributions by Chris Weld. Photo courtesy of Jonathan Weiss

People today are becoming increasingly aware of how simple choices can affect our environment. Turning off the lights, keeping your tires filled, recycling those empty bottles of vodka. But could you have imagined that sipping a “green” cocktail would not only brighten your mood but could roll back your own carbon footprint, perhaps even making you carbon-negative for the day? Talk about impact.

The founders of GreenBar Collective think this choice is important, and they can back it up with science. Their part in the green revolution began in 2007 with the launch of TRU Line flavored vodkas, followed by TRU Line Gin. They didn’t stop with just the use of organic ingredients, but also incorporated greener packaging by using lighter bottles, 100% post-consumer paper, and soy inks.

To emphasize and celebrate their eco-friendly vision they pledge to plant a tree for every bottle sold. After a year, third-party studies concluded that TRU’s carbon footprint was only 1kg of CO2 pollution per bottle, half that of an average bottle of wine. But, more importantly, each tree planted absorbs 790kg of CO2 over its lifetime, resulting in a net -789kg carbon footprint!

That’s more than the average American produces in two weeks.

So far they have planted over 100,000 trees. Small changes can deliver big results.

Altitude Spirits, based in Boulder, Colorado, offers an impressive portfolio of organic spirits from around the world. Owned and operated by father and son team, Mitch and Matthew Baris, the pair produces Vodka 14, a pioneer in the organic spirits market.

Their joint belief that sustainability and environmental stewardship is an ethical imperative and their strong commitment to the world and surrounding community led them to become importers of an exclusively certified organic product line. This line includes their flagship brand, Vodka 14, and also UK5 Vodka, Juniper Green Gin, Papagayo Rum, and Highland Harvest Scotch.

Matthew Baris explains: “When we started making Vodka 14, we didn’t exactly set out to make organic vodka, we were just environmentally conscious people trying to make the best vodka we possibly could. We quickly discovered that if you wanted to make exceptionally pure spirits, you needed to keep chemical contaminants and additives out of the mix, all the way from the farm field to the bottle. Organic is the best way to achieve that purity. For us this was a huge breakthrough, because we realized that the craft quality we were aiming for and the commitment to sustainable agriculture we were hoping for were part and parcel.

Going organic was, for us, the best of all worlds.”

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What about distilleries that are not certified organic, but are environmentally conscious? Berkshire Mountain Distillers in Great Barrington, Massachusetts is surrounded by nature’s beauty every day. They make an effort to source their products locally whenever possible and support sustainable farming practices.

Their corn is bought by the truckload from a neighboring farm and stored in grain silos eliminating the use of grain bags and excessive fuel. Chris Weld, owner and operator states, “ It seems silly to buy a vodka from overseas that is often made with grains that have been grown in the states and then shipped to say, Russia, but that is the world economy right now. As fuel and transportation costs rise, hopefully there will be more of a market and economic reward to being as local as possible.” Berkshire Distillery is situated on an apple farm, which is minimally sprayed. They make a really nice apple brandy from the fruit.

Weld declares, “We’re not perfect. We are trying very, very hard to be sustainable, profitable, and to have the smallest resource footprints we can.”

Whether an establishment commits to environmentally ethical practices or just makes the effort to locally source their ingredients, even the smallest of changes can go a long way in helping to clean up the world. We’ve gone for decades without caring about what our collective actions were doing to the earth. Now, becoming proactive and helping along the solution, not adding to the problem, is commendable and easier than ever.

THE SIDE BAR FIRST “RAW” SPIRIT OXLEY GIN

A “cold distillation spirit” creates a vacuum to cause the alcohol to vaporize and then the vapor passes through more sub-zero temps where it changes back to liquid, fully eliminating waste.

Unlike the traditional heating method that cooks the botanicals, cold distillation leaves the botanicals unchanged, thus preserving their original intensity. Fresh lemons, oranges and grapefruits are used producing a fresher tasting gin. Oxley macerates 14 different botanicals in a grain spirit and spoons it into a kettle by hand, only making about four hundred bottles a week.

How is that for artisanal?

NEWS YOU CAN USE Although most of the vitamins, minerals and antioxidants are lost in the distillation process, gin and other spirits were first developed as medicinal remedies for a variety of ailments and are said to be good for your health when consumed in moderation.

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Ginger It’s Everywhere

it’s

new, it’s exciting, it’s the latest, blah-blah… yawn!

Plant infusions are as old as the oldest of civilizations, yet they still remain popular. What is it about fruit and spice in a cocktail that beckon us to more relaxing moments and fonder memories? Well, if you’re talking fresh, unusual and tasty infusions, then you have my attention. However these days, this hyped up infusions genre is overkill and the ginger cocktail craze is a perfect example.

I will admit that I do have my own ginger habit. I’ve tried to quit, but it still drags me back. That piquant mouth pop of Zingiber officinale root has its hooks in me, and they’re in deep. When my Chinese daughter-in-law introduced me to a ginger and honey energy drink, it fed my craving. Hey, I’m happy I’m not hurting anybody – besides the stuff may actually be good for me. It’s a less is more ethic though, I think. To quote Jimmy Buffett, “excess in moderation” is the key.

A little ginger can add mystery to a cocktail and bring out desirable notes that may have hung back, too shy to join the palate party. Fruit, smoke, spice, heat, and floral all marry well with ginger.

Ginger went global in the cocktail world when current trends led to fusions in all things edible and drinkable.

Today there’s a wide spectrum of gingered vodkas, brandies, schnapps, liqueurs and, my favorite of course, rums out there for us to enjoy. When infusing your own, however, be aware that a little ginger goes a long way; you can always add more but you can’t remove it. I have found that some of my concoctions became fiery over time when I left the root in the bottle too long.

Ginger vodka martinis are everywhere. Skyy, Crop, and Yazi vodkas are marketing their respective versions with light but complex mixologies combining lemongrass, cucumber, hot peppers, citrus, mango, and even pickled ginger for that elusive ‘wow’ factor to set a cocktail apart from the pack. Domaine de Canton has carried the flag for premium ginger liqueurs for some time. Named after a ginger plantation in what was once French Indochina, now Vietnam, the French distillery combines

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By Paul Artrip

organic baby ginger roots with vanilla beans, ginseng, honey, cognac, and VSOP to create their signature spirit.

However, new arrivals are challenging market share.

Koval Ginger Liqueur out of Chicago is a small batch artisanal liqueur which uses organically farmed ginger in a three week infusion that produces a spirit that is bright and spicy without being ‘hot’.

Deco Ginger Rum, infused with ginger root and distilled in Oregon, is a new arrival on the rum scene. The flavor is surprisingly crisp and dry, not sweet at all, and it’s a nice ingredient in rumtinis. St. Lucia Distilleries, which produces both Admiral Rodney rum and Elements 8 rum, has long produced Seventh Heaven, a ginger and bois bande rum liqueur. Bois bande is a tree with an ‘aphrodisiac’ bark (believe what you will). The liqueur is sweet, with an amaretto like taste, used in both cocktails and desserts.

I asked my longtime rum pal Robert Burr about the history of ginger and rum. Robert, creator of the Rum XP Panel and the Miami Rum Renaissance, has a personal rum collection exceeding mine; hell, he might know a thing or two. Turns out he did … “Rum and ginger have a long lasting legacy, really a love affair that dates back to the age of discovery. As Europeans discovered exotic foods, spices and spirits from the tropics, commodities like sugar and rum were luxuries. The popularity of punches and flamboyant cocktails infused with rare and delightful ingredients often masked the less than ideal distillation of young spirits. Ginger has numerous qualities, both medicinal and palatable, that are quite compatible with spirits. A simple concoction of rum and ginger beer will deliver a refreshing and sublime experience to your palate that continues to satisfy cocktail aficionados to this day, with no sign of abatement in the future.” The man loves his ginger cocktails – it’s understandable.

Ginger plays well with lots of liquid, fruit, and vegetal friends, whether fresh, pickled or in a liqueur. Don’t hesitate to try it out in your favorite traditional cocktail, or go ‘mad hatter’ and play with some new ingredients.

Be it curative, restorative, aphrodisiac or just plain tasty, ginger is a great renewable crop with a big flavor and a low ecological footprint.

Dave Thibault of the Island Dogs Bar, Key West has a funky tiki-surfer-tropic vibe going on, and the staff does love to create. When I asked Dave to contribute, he said, “You want us to do what we did last time you were down? Go mad hatter on some stuff?” Oh, yeah, that would be lovely, thanks, Dave. Mix ‘em up and you’ll be hooked too.

CUCUMBER GINGER MARTINI INGREDIENTS 1.5 oz. of ginger ale 4 oz. Crop Cucumber Vodka 1 oz. Canton Ginger Liqueur PREPARATION Chill the ingredients and stir together, then pour into a standard martini glass.

Garnish with a pinwheel of a cucumber on the side of the rim, and a cucumber peel strip and pickled ginger slice in the drink. Serve in a martini glass.

GINGER BASIL JALAPENO INGREDIENTS 3 Basil Leaves 1 jalapeno ring 1/2 lime, muddled 3/4 oz. Canton 1.5 oz. Partida Tequila Squirt of Agave nectar Splash of water Fresh Lime juice or sour mix PREPARATION Muddle the lime with the tequila in a shaker. Add the remaining ingredients with ice, shake vigorously for 30 seconds and strain into a cocktail glass.

GINGER SQUALL INGREDIENTS 2-3 pieces pickled ginger 2-3 slices muddled lemons 2 oz. pineapple rum Splash pineapple juice Splash simple syrup Club soda PREPARATION Muddle pickled ginger and lemon slices. Add a splash of simple syrup, top with pineapple rum, add a splash of pineapple juice and shake well over ice and top off with club soda.

Bartender Melanie Riley of Pat Croce’s Rum Barrel in Key West came up with this great tasting drink. It is awesome in hot weather, light yet sweet, and very refreshing.

It went over gangbusters!

The Side Bar Botanicals are natural organically grown herbs and spices known for their healing qualities. Mixtures of botanicals create unique fragrances and tastes distinctive to gin brands.

Bombay Sapphire has 10 of these botanicals. Check ‘em out.

Almonds: Good source of vitamin E and protein.

Grains of Paradise: Stimulate your circulation Lemon: Great digestion aid and vitamin C. Licorice: Soothes the stomach.

Juniper Berries: Excellent for your kidney and bladder.

Orris Root: Anti-inflammatory agent.

Angelica Root: Cleanse and purify the blood.

Coriander: High in antioxidants Cassia Bark: Staves off common cold Cubeb Berries: Anti-aging properties

FUN FACT: The name gin is derived from either the French word genievre or the Dutch word jenever, which both mean juniper.

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Organic Beer A Better Brew For You Lynda Calimano

Photos courtesy of Peak Organic Brewery

“

We believe that using barley and hops that are grown without toxic and persistent pesticides and chemical fertilizers makes our beer tastier and more enjoyable, both for consumers and for the planet.

“

—Jon Cadoux, Owner, Peak Organic Brewing Company

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Wolaver’s Wildflower Wheat: A delicious unfiltered wheat ale brewed with organic chamomile flowers and a hint of pure organic Vermont honey

Lakefront Brewery Organic E.S.B. Ale: A classic British style Extra Special Bitter that pours a brilliant amber with a nice off-white head. Cascade hops lend a citrusy bite to the malty flavor to yield a very refreshing taste.

Eel River Organic Porter: A rich, smooth beer with suggestions of chocolate and just a hint of coffee. So smooth and malty, this porter may convert even the non-dark beer drinker.

The seacoast city of Portland, Maine is a funky neighborhood where the streets are lined with art galleries, unique boutiques, specialty shops and restaurants serving the most delicious lobster roll you’ve ever tasted…and nothing goes better with a lobster roll than a cold beer. An organic beer if the folks at Portland’s Peak Organic Brewing Company have anything to say about it.

Peak Organic Brewing Company is a small craft brewery dedicated to making delicious, handcrafted ales using only the finest artisanal and organic ingredients. An avid home brewer since the late 1990s Peak’s brewmaster Jon Cadoux set out to combine his love for beer with an ethic for sustainability. Using organic barley and hops for his brews Cadoux quickly discovered that “I didn’t need to sacrifice flavor for sustainability” and that “better ingredients actually made the beer more delicious.”

The beer tasted great, the ingredients were healthier, the planet was preserved, but would people take a chance on his new brew? Jon took his dream of starting his own organic brewery to Harvard Business School, where he earned an MBA and established the launching point for Peak Organic Brewing Company. The company has been brewing organically since 2000.

When you select an organic beer, you are opting for a beer made from ingredients that are grown and harvested without the use of synthetic fertilizers or pesticides. The Organic Foods Production Act (OFPA) of 1990, adopted as part of the 1990 Farm Bill, requires the United States Department of Agriculture (USDA) to develop national standards for organically produced agricul-

New Belgium Brewing’s Mothership Wit: This wheat beer is brewed with organic wheat and barley malt, organic coriander, as well as organic orange and lemon peel.

Peak Organic IPA: Amarillo®, Simcoe® and Nugget hops give this beer a citrusy, luscious nose and front palate finish that is incredibly smooth.

tural products to assure consumers that agricultural products marketed as organic meet consistent, uniform standards. Better for you and better for the planet, these products are often harder to find and often come at a higher cost. But how does the beer taste? After all, we all want to live green lifestyles, but are we ready to sacrifice flavor? No. Taste has always been, and remains, the personal standard by which all beers are judged. Today, many conscientious beer drinkers also want to know where their beer came from and how it was produced. Craft breweries like Peak Organic (ME), Wolaver’s (VT), Lakefront Brewery (WI), Eel River Brewing Company (CA), and New Belgium Brewery (CO) have been able to debunk the myth that organic beer suffers in quality and taste by delivering flavorful beers in a variety of organic styles.

The popularity of organic beer in the U.S. can be seen through increasing attendance each year at the North American Organic Brewers Festival (NAOBF) held at Overlook Park in Portland, Oregon. Designed to raise awareness about organic beer and sustainable living, the NAOBF serves up more than 50 organic beers from around the nation. From summery Saison and Kolsch styles to rich and hearty stouts, the festival offers beers to please every palate. Now preparing for the 7th annual festival being held June 24-26, this gathering of organic brewers and brews heralds a new age of craft beer and a new attitude toward organic among both beer consumers and producers.

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ELIXER

Green Is Their Color For more than a hundred years all types of characters have walked through Elixir’s doors. As the second oldest saloon in San Francisco, operating since 1858, the location has survived fire, earthquakes and Prohibition and endured cowboys, gangsters, too many proprietors to remember and some very interesting renovations. Thematically the bar has run the gamut from a Wild West saloon with swinging doors and stocked with horses and cigar store Indians, to a Roaring Twenties speakeasy, a mod sixties era nightclub, a thriving tranny bar and a craft beer chain housing over sixty taps. So how did it become the world’s first certified “green” bar?

H. Joseph Ehrmann, the current proprietor, better known as “H”, has the answer. He bought the bar and is responsible for restoring and reopening it as Elixir. “To the customer, Elixir is just a normal bar,” explains H. “There is nothing that screams “green” because being green is not our marketing concept but a doctrine for the way we operate.

We share what we do via our menu and some posted signage in the bar, but we keep it subtle. We want to set an example that everyone can follow, but we don’t want to be pigeonholed for just one idea.”

Being a “green bar” begins with a basic methodology. H makes his business decisions by asking, “What is the greenest way we can accomplish this?

The Elixir operates from the philosophy, “Green business is good business.

Look at the way your business operates and put in a bit of effort to reduce waste, recycle and reuse. You will not only be doing your part as a good citizen, you will also be on your way to a bigger bottom line.”

Photos by Darren Edwards

Operating a bar requires tremendous resources. The electricity generated for refrigeration, lighting, entertainment, and bartending equipment is unbelievable. Water is also used in abundance for ice and cleaning, not to mention all the rest room flushes in an evening. Add these to the amount of recyclables accumulated and you realize the extent of the opportunities available for a bar or nightclub to conserve natural resources.

Luckily, being green is all the rage in the drinking community and bartenders and bar owners are acknowledging the need for eco-conscious practices along with the greening of cocktail menus. “The greening of a cocktail begins with the concept of sourcing locally, supporting organics and serving what the earth is giving us right now” says H. “We change our cocktail menu six times a year with the harvest changes, and most of the cocktail list is produce driven.”

Supporting these practices helps the organics industry to grow and in turn it’s more cost effective. “There are a surprising amount of organic tequilas on the market now, including Casa Noble, Republic, Arta and Tierra,” explains H. “Organic gin and rum are lagging, which is surprising. Square One Organic Spirits, a pioneer in the American organic spirits market, came out with a “botanical spirit” that does not have juniper and is quite different and refreshing.

Bruichladdich and Benromach are good, but there are not many more worthwhile brands in organic whiskey. Del Maguey mezcals have been certified organic for a while and they are simply some of the most well made distillates in the world.”

Some other organic brands on the Elixir menu include; 4 Copas organic tequila, Bluecoat Gin, Chartreuse, Veev, Makers Mark, Reyka and more. Notably, a good “green mixologist” is one that uses the best ingredients because he or she understands food, nutrition, agriculture and health and is proud of every drink served to the customer.”

For H, operating Elixir as a green bar is more of a business philosophy than just another take on the latest bar theme.

The Elixir family prides itself on being an inviting and comfortable neighborhood bar with a friendly staff, while also balancing an environmental responsibility to themselves, their community, the world and its future. Green is good.

FUN FACTS Some Interesting Facts About Elixir’s Architecture: The original, beautiful Mahogany back bar is said to be hand carved and added to Elixir from a previous location, making it older than the saloon itself.

There was a side entrance, now sealed shut, once used as a Ladies Entrance during the Prohibition Era. It was taboo for women to enter saloons through the front door until the Roaring Twenties led the integration of women into bar culture throughout America.

The back bar displays glass jugs or “growlers” historically used by women and children to transport draft beer to the “man of the house” which were recently found in a cobweb covered pile under the Women’s Room.

One night, at about three in the morning, H was working on refinishing the bar top, while his plumber was under the floor in a three foot crawl space working on the drainage pipes. H thought he heard him make a noise and then he was silent. The next day the plumber said he saw a woman in a white dress laying next to him and it shocked him. He looked away and when he looked back she was still there. Then she was gone.

H has not been under the bar since.

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IN THE MIX

BEFORE GREEN WAS “GOLD”

These days we all try to be a little more environmentally conscious. For some, consideration for the planet was always a priority. Here are some products that blazed the green trail.

FLOR DE CANA RUM

MAKER’S MARK

JAMESON IRISH WHISKEY

Flor de Cana Rum is a leader in corporate social responsibility and in protecting the environment.

The distillery is known as one of the most efficient and eco-friendly in the world. Flor de Cana uses 100% natural ingredients, recycles manufacturing by-products, plants trees, supports the surrounding community, protects water sources and is the first rum producing company in the world to receive the ISO 9001 certification.

This nationally distributed Kentucky bourbon uses locally sourced grains of corn and wheat from farmers within a thirty mile radius of their small town distillery. It also functions on less than a third of its acreage with the remaining two thirds a nature preserve. Maker’s Mark is nurtured by human hands every step of the way and adds the personalized finishing touch of dipping each bottle in wax.

By far, the best selling Irish whiskey, Jameson is produced from a mixture of malted and un-malted or “green” Irish barley that is all sourced within a fifty mile radius of the Cork, Ireland distillery. Along with the small carbon footprint, Jameson has a devoted following, some going so far as to brand themselves with a Jameson crest tattoo. They also have really cool TV commercials depicting the legend of John Jameson and the great storm of 1780, the year when the original recipe was crafted. Jameson sells 30 million bottles of whiskey a year worldwide.

RUM SAZERAC

AFTER MIDNIGHT IN KENTUCKY

INGREDIENTS

Recipe Courtesy of Maker’s Mark

2 oz. Flor de Cana 7 year Rum 1/2 oz. Simple Syrup 3 Dashes Peychaud Bitters Dash Lucid Absinthe Grapes

INGREDIENTS

JAMESON & GINGER

2 oz. Maker’s Mark 1/2 oz. Chambord 2 oz. Organic Ginger Ale 2-3 large Organic Blackberries

INGREDIENTS

PREPARATION

PREPARATION

Build in a highball glass with ice.

Garnish with a lemon twist

Add Flor de Cana, simple syrup, Peychaud Bitters and Lucid to shaker with ice. Strain into a coupe glass. Garnish with red grapes.

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Muddle 2 or 3 large blackberries in an Old-Fashioned glass with a splash of Chambord. Add in equal parts Maker’s Mark Bourbon and Ginger Ale. Stir gently. Top off with ice.

1 part Jameson Irish Whiskey 3 parts Ginger Ale PREPARATION

IN THE MIX

GREENEST OF THEM ALL

GREEN CONSCIOUS CELEBRITIES CAMERON DIAZ Supporting environmental causes like Al Gore’s initiative to Save Our Selves (SOS)- The Campaign for Climate in Crisis and hosting MTV’s reality program “Eco Trippin”, which followed her and her friends traveling around the world to learn how to protect the environment. She also joined Gwyneth Paltrow in effort to Conserve Natural Resources by reminding us all to shut off the water while we brush our teeth. Every little bit helps.

Drink of Choice: PINK TACO Add frozen pink lemonade, coconut rum, Chambord, Hpnotiq Liqueur and ice into a blender. Blend and enjoy!

BRAD PITT The “Green Builder” dedicated to rebuilding Katrina ravaged New Orleans. Pitt donated millions of his own money to found the MakeitRight9. org, an adopt-a-green home campaign in which the Lower 9th Ward demolished by the storm can hopefully return to its former neighborhood, more eco-friendly and disaster-proof, of course.

Drink of Choice: HEINEKEN Brad, along with his interest in architecture, is a mixologist at heart. He marinates his own homemade cocktails, like vodka infused with artichokes… sounds delish.

GWYNETH PALTROW One of Gwyneth’s favorite cocktails is the Maloney Park Swizzle, created in Nashville’s Patterson House.

Drink of Choice: MALONEY PARK SWIZZLE INGREDIENTS 1 oz. Matusalem Classico 1 oz. Brugal Anejo 3/4 oz. fresh lime juice 3/4 oz. simple syrup 7 drops Angostura Bitters 3 mint sprigs Dash Peychaud’s Bitters PREPARATION Build in a Collins glass. Place three torn mint sprigs and drops of Angostura Bitters. Tap lightly with a muddler.

LEONARDO DICAPRIO The “King of Green” co-produced, narrated and wrote the 11th Hour, an eco-documentary about the human impact on the environment. The actor also partners with Eco-Town, a thirteen part series documenting the green rebuilding of a town in Kansas that was torn apart by a tornado. He was one of the first celebrities to purchase and advocate hybrid vehicles and owns an island off the coast of Belize, said to become an eco-friendly resort.

Check out his blog on environmental issues and green living.

Drink of Choice: GREY GOOSE NEAT

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SHAKE UP YOUR BOTTOM LINE W H E R E E L S E . . . B U T N E W YO R K C I T Y

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June 28-29, 2011

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IN THE MIX

LAST CALL

4 ORANGE Orange is the new green with 4 Orange Premium Vodka

by Imperial Brands. Each bottle of 4 Orange Vodka contains twenty Florida oranges derived from four varieties - Hamlin, Parson Brown, Temple, and Valencia.

Rather than adding artificial orange flavoring, 4 Orange is actually created from the citrus fruit itself making it the world’s first orange-based vodka you can “squeeze”. Its unique distillation process is entirely sustainable, with no waste resulting from its creation.

PEACE RIVER CAIPIROSCA Created by Arturo Sighinolfi, Southern Wine & Spirits of South Florida

INGREDIENTS 1 1/2 oz. 4 Orange Premium Vodka 1/2 oz. Simple Syrup Dash Bitters Orange Slices Lime, quartered Lime, Pinwheel PREPARATION Muddle Orange, Lime and Simple Syrup. Add Vodka and shake with ice. Pour into a double rocks glass.

Top with Bitters and garnish with a Lime Pinwheel.

CORK REHARVEST: RECYCLE THE CORK. Whole Foods Market will accept natural wine corks at all of its stores making it easy for wine enthusiasts to help save the planet. Cork ReHarvest works to sustain the cork forests, a critical resource for our planet. Mediterranean Oak Forests supply corks and are among the highest levels of plant species in the world. Not a single tree is cut down during cork extraction. The bark is harvested by hand every nine to twelve years. According to Patrick Spencer, director of Cork ReHarvest, “It is truly amazing the number of food and beverage professionals who have been told that the cork trees are cut down for cork, that plastic closures are as “green” as a natural cork. None of these “facts” are true. We believe that when consumers know the real facts about natural cork, they will actively make the decision to support wineries that use only natural cork.

The health of the people living on our planet cannot be separated from the health of our planet.” Help out by bringing your corks to a Whole Foods Market near you.

Cork ReHarvest is also currently working on a national distribution partnership that would allow restaurants and retailers to have their corks picked up on site, hopefully in 2011. For more information, visit corkforest.org.

LIVING LOADED Living Loaded Tales of Sex, Salvation, and the Pursuit of the Never-Ending Happy Hour

by Dan Dunn. Author of the popular “Imbiber” column for Playboy and TheImbiber.net, a popular blog destination for adult-beverage enthusiasts gives a spirited account of a life well wasted. Dunn has made a career out of knowing a lot about booze and shares his secrets in this essential handbook for the twenty-first-century imbiber.

BECHEROVKA LIQUEUR Pernod Ricard introduces Becherovka Liqueur, a bitter herbal liqueur that blends more than 20 exotic herbs and spices with aromatic oils, alcohol and mineral-rich water from the Czech Republic. The secret, closely guarded recipe almost exclusively known to only Josef Becher and Christian Frobrig signifies their quest to create the elixir of life over two hundred years ago.

MATA HARI ABSINTHE Mata Hari is the first Bohemian-style absinthe in America. This means that the amount of anise seed in the recipe is reduced resulting in a totally “mixable absinthe” without a dominant licorice taste. Absinthe was banned and then revived and became extremely popular with the release of the movie Moulin Rouge starring Kylie Minogue as the Green Fairy.

FUN FACT “It’s sort of bizarre that alcohol is the only consumable product sold in the U.S. today that doesn’t list what’s inside the bottle,” says Guy L. Smith, executive vice president in North America for Diageo, the world’s leading company in distilled spirits, beer and wine.

Currently there is a proposal before the federal Tax and Trade Bureau to list nutrition information such as calories, carbohydrates, serving size and alcohol per serving on labels.

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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.

INTRODUCING THE NEWEST EXTENSION TO THE BEST-SELLING BACARDI® RUM FAMILY – THE SUBZERO THRILL THAT IS BACARDI® ARCTIC GRAPE™ FLAVORED RUM: THE FIRST SPIRIT TO COMBINE THE REFRESHING FLAVOR OF WHITE GRAPE AND THE TART TASTE OF ARCTIC BERRY. AFTER SEEING THE TOP-SELLING SUCCESS OF BACARDI® TORCHED CHERRY™ AND BACARDI® DRAGON BERRY™, ONE OF THE TOP 5 FLAVORS OF 20091, BACARDI® ARCTIC GRAPE™ IS SURE TO BREAK THE ICE IN THE RUM INDUSTRY IN 2011.

1BARTENDER STUDY FROM MSS ENJOY TOGETHER RESPONSIBLY. Bacardi.com ©2011 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS AND THE ARCTIC GRAPE 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.