Chilled Magazine - Volume 4 Issue 4

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

Have you ever had a dry martini during monsoon season?

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

thespiritofexploration.com

Lebua Sky Bar, Bangkok

Bombay Sapphire. Explore Responsibly.

CONTENTS

V4-ISSUE 4

features

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64

Saving lives one bottle at a time.

We want whiskey!

Usher Joins (Belvedere) Red Vodka

Asia’s Love Affair with Bourbon

70

Cheerful Cocktails Mix and mingle.

60

66

74

The Asian drinking culture is revealed.

The brews of the Orient.

Mai Tai Festival, Hawaii, 2011

Drinking In Asia

Asian Brew

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68

Add exotic to your cocktails.

The elixirs of life.

The Art of Mixing Tea

Cordially, Cordials

Event Coverage

76

Spotlight - Interview with Mick Fleetwood

Rock legend judges the World’s Best Mai Tai Cocktail.

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CONTENTS

V4-ISSUE 4 VOLUME 4 - ISSUE 4

departments

EDITOR IN CHIEF Gina Farrell MANAGING EDITOR Anthony Graziano

28

editor’s note Guest editor.

6 A Message From Anthony Caporale.

EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Lynda Calimano, Anthony Caporale, James Barraclough, Aimee Lamoureux

Doing it fluid.

8 Cool Products We Like 10 Sake’s Coolest Bottles 12 How to Truffle 14 Destination - Miami.

The place to be.

CONTRIBUTORS Junior Merino, Nicole DiMattei, Paul Artrip, Tom Fischer, Guy Zompa, Liquid Assets, Rob V. Burr, Claire Priestley, Tommy Merolla, Felicia Foster, cities2night.com, travelsquire.com

the locals

PHOTOGRAPHERS Neil Nakahara Tommy Vassiliou Jason Norden Lauren Silva Images: Shutterstock.com

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PUBLISHER Jeff Greif ASSOCIATE PUBLISHER Thom Meintel ADVERTISING COORDINATOR Kristen Caggiano

in the mix

ACCOUNT EXECUTIVE Annie Bogerding

What’s new and noteworthy for the trade.

16 Behind the V Bar 26 Touchdown Tipplers 44 Under the Asian Influence 46 Creative Garnishing 48 Food Know How 50 Shaking and Stirring - Launches 78 Rhythm and Booze 80 Last Call- Liquid Library

52

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

INTERNATIONAL NEWSSTAND DISTRIBUTION RCS Rider Circulation Services, INC.

Mixing up new ideas & techniques.

28 Spirited Celebrities Savanna Samson 30 Screening Spirits - Bar Rescue 32 Spirited Business The American Distilling Institute 34 What to Mix Next - Cognac 36 Culinary Cocktail Trend Food Pairing with Sparkling Wine 40 Drinks in History The Singapore Sling 42 Raise Your Awareness Feng Shui Your Space

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

78 CHILLED MAGAZINE

ADVERTISING ASSISTANTS Lauren Golin Edmund Gezelter

LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C.

advanced mixology

4

ART DEPARTMENT Juan Mont - Designer DEPUTY EDITORS Rebecca Kelly, James Sordahl, Richard Fri

bottoms up

Knowledge is power.

18 Brand Owner Profile Timo Sutinen 20 Brand Promoter Caroline Palmour 22 Bartender Submissions 24 Beer Connoisseur Gary Monterosso

EXECUTIVE EDITOR Kevin Hamill

CHILLED MAGAZINE Volume 4 - Issue 4 Copyright ©2012 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademark owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com

THE MOST AWARDED LIQUEUR *

*Bols won more awards than any other domestic liqueur at the 2011 San Francisco World Spirits Competition and Ultimate Spirits Challenge.

Please enjoy responsibly. bolscocktails.com bolsbartendingacademy.com Bols Liqueur, 15-50% Alc./Vol. (30-100 Proof) ©2011 Imported by William Grant & Sons, Inc. New York, NY.

EDITORS NOTE

V4-ISSUE 4

GUEST EDITOR: ANTHONY CAPORALE When I started Art of the Drink back in the winter of 2005, I had one goal in mind: to try to make the sometimes intimidating world of spirits and bartending feel a little more inclusive. I wanted to take the viewers behind the bar – that monolithic divider between server and guest – and show them first hand the history, the science and the stories that make our trade so extraordinary. Art of the Drink has always been about sharing and learning, which is why I was particularly excited to be asked to edit this issue of Chilled.

As you turn the pages, you’ll be embarking on a bartending journey throughout Asia. I’ve enlisted some of the most respected names in mixology to serve as your guides. None other than Junior Merino, The Liquid Chef, recounts his remarkable experiences bartending in Japan. Nicole DiMattei, an associate mixologist at Art of the Drink, explores the past and future of tea as a cocktail ingredient. The founder of BourbonBlog.com, Tom Fischer, reveals the surprising relationship between Asia and that most American of spirits, bourbon. The picture painted makes it clear that although Asian flavors are sometimes viewed as a recent trend in western mixology, in fact this ancient and venerable culture has been profoundly influencing what we drink for centuries.

For my part, I believe we haven’t yet begun to explore the rich variety of ingredients and traditions that Asia can bring to western cocktails. I hope that this issue piques your interest and serves as an inspiration for shopping expeditions, mixing sessions, lively discussions and most importantly good drinks shared among good friends.

Drop me an e-mail with your creations, or better yet follow me on Twitter and mix one up for me next time I’m traveling by your bar! Kanpai!

Anthony Caporale

Anthony is the producer and host of Art of the Drink TV (www.aotd.tv), a Culinary Management instructor at New York City’s Institute of Culinary Education (www.iceculinary.com), and the U.S. Brand Ambassador for Drambuie (www.drambuie.com). He can be reached at chilled@artofthedrink.com and followed on Twitter @DrinkArt.

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BOTTOMS UP!

COOL PRODUCTS

COOL PRODUCTS STUFF YOU NEED TO KNOW ABOUT

TEROFORMA’S EKKE SHOT GLASSES

Simple, modern, and stackable. Handcrafted and made from natural soapstone, they have the ability to retain the chill while keeping your favorite liquor colder longer. No ice needed, ever. Freeze prior to serving and Ekke shot glasses will save your expensive aged spirits from diluting. These two-ounce shot glasses are perfect for frozen vodka and other spirits that benefit from being chilled.

WINE WIPES

Wine Wipes are for anyone who has had unattractive purple teeth and lips after drinking a glass of red wine.

As Dr. Oz will tell you, the acid in red wine scrapes off the enamel on teeth, exposing patches where pigment can get in and cause stains and brushing is actually the worst thing you can do. Wine Wipes are simple to use, and can be used right after drinking red wine. The wipes are pocket sized, effective and are a natural solution of calcium and glycerin to protect and strengthen teeth, salt for cleansing, baking soda to fight stains, and hydrogen peroxide to kill bacteria and mildly whiten.

ABSINTHE SPOON

Artisan Justin Siow uses principles akin to the design of origami models to produce this handmade Cicada shaped absinthe spoon. The titanium spoon starts out as two rectangular strips, the design is then hand-cut and folded to produce the final three dimensional cicada. The sugar cube is held firmly in place by the cicada legs while water drips through it and into a glass of absinthe. Dripping absinthe onto the sugar cube and lighting it on fire is another method, which will highlight the titanium spoons ability to change color.

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The temptation of perfect Peruvian grapes first lures us to “Taste Heaven”

But it’s the “good-grapes-gone-wild side” that keeps us devoted disciples

The Deliciously Mischievous Side of Good Grapes www.pisco100.com for recipes or total enlightenment

BOTTOMS UP!

FOR GOODNESS SAKE

COOL BOTTLES

IT’S NOT JUST ALL ABOUT THE TASTE

Ty KU SAKE SILvER

Mirroring the all-natural ingredients it’s made from, Ty KU Sake Silver comes in a sleek and satiny bottle free of glutens, tannins, and sulfites, giving it a pure, sweet taste. Being the fastest growing premium sake in the world, Ty KU Sake Silver is quickly shattering the stereotypes of sake being served hot and limited to Asian restaurants. Though it complements Asian cuisine very well, this sake can be matched up with a variety of light western meals. Ty KU Sake Silver is best enjoyed chilled in a wine glass.

SAKE ONE MOMOKAwA

The daring new Momokawa label breaks the tradition indicating that a sake label must have Japanese calligraphy on it. Designed by veteran wine package designer, Jeffrey Caldewey, the new Momokawa label removes Japanese calligraphy from the label while still keeping an impression of calligraphic style. The artwork on the label is drawn from Zen Ei Sho, a nontraditional Japanese calligraphy. On the label, “Momo” is placed above “Kawa” as if it were written in Japanese. Momokawa is the result of a deconstructed Japanese label put back together combining American and Japanese cultures.

GEKKEIKAN ZIpANG SpARKLING SAKE This “trendy” sake offering might be found in a metro-type hotspot being sipped chilled from a flute. Zipang is served in a sleek, silver, single-serve bottle (250ml) and is not flavored, it’s simply sake infused with a light carbonation. It’s a crisp and lightly sweet beverage with a mellow, easy to drink flavor from the number one manufacturers of sake. The brand name Gekkeikan means “crown of laurel” and the brewery is located in Fushimi, well known for its high quality of water.

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CHILLED MAGAZINE

Lillet French Aperitif Wine, 17% Alc./Vol. ©2011 Imported by William Grant & Sons, Inc. New York, NY.

Please enjoy Lillet responsibly.

BOTTOMS UP!

HOW TO MAKE TRUFFLES

Nothing makes your guests feel more special than serving up luxurious and wonderful chocolate treats. Try this DIY truffle recipe and go creative on all the possible flavor combinations.

To make the ganache, use a saucepan to bring 1 quart of heavy cream to a simmer. In a large bowl, combine 3 pounds of chopped semisweet or bittersweet chocolate, 1 stick of unsalted butter and a dash of salt.

Pour the hot cream on top. let stand for 5 minutes.

Whisk until smooth.

If you choose to experiment with different flavor combinations, divide the ganache mixture into individual bowls. For each batch, stir in desired combos of either 1 1/2 Tbsp. of liquor, 1/2 cup of finely ground nuts or instant coffee, 1/4 cup of low-sugar preserves. Mix in flavors that combine well with chocolate.

Cover and refrigerate overnight or at least 4 hours until chilled and firm.

PossIble Flavor CoMbInaTIons: • orange marmalade and Grand Marnier or Cointreau • raspberry preserves and Chambord • Instant coffee and Kahlua • Ground almonds and amaretto • Mint chips and Crème de Menthe • Coconut and Dark rum

Using a melon ball scooper, scoop out mixture and roll between palms to shape a smooth ball. Place on baking sheets and refrigerate for 10 minutes. Meanwhile heat 12 oz. of chocolate until melted and smooth to temper chocolate. When chocolate cools, coat balls by placing on fork and dipping in chocolate. Refrigerate until hard and then roll in cocoa powder, chopped almonds, crushed mint candies, toasted coconut flakes, sprinkles, confectioner’s sugar, dried fruit, cinnamon, pretty much anything you like that can be crushed can top your truffles.

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Always use quality ingredients to make your truffles.

As you’re scooping the ganache, work quickly or it will get too warm and start sticking. Put the bowl back into the fridge to re-chill if necessary.

Chocolate truffles make great gifts.

Place them in fancy mini-cupcake liners and wrap in some tissue paper or cellophane for an impressive gift.

Pair your homemade truffles with some piping-hot Irish coffee while sitting in front of a warm fire and your friends will think they’ve died and gone to Martha Stewart heaven.

Don't feel like whipping up the cream yourself?

Try topping with CREAM alcohol infused whipped cream. Their new holiday peppermint flavor will be an instant hit.

OLD FASHIONED IRISH COFFEE INGREDIENTS

Whipping Cream 2 Tbsp. Powdered Sugar Dash of Vanilla 1 shot of Irish whiskey or brandy 1 Tbsp. Granulated sugar, brown sugar, or three sugar cubes Coffee

FUN FACT

In 1942, Joe Sheridan, a young Irish Chef, was asked to prepare something that would warm up VIP passengers traveling to the Foynes airbase near Ireland after a bumpy flight.

He served his brew for the first time and called it Irish coffee. The rest, as they say, is history.

PREPARATION

Beat the whipping cream, powdered sugar and vanilla in small chilled bowl until stiff, then refrigerate. Make pot of coffee. Rinse Irish coffee glasses under hot water. Put liquor and sugar in each mug and stir.

Pour your coffee into mug and float top with whipped cream. Can crumble or grate chocolate on top.

VARIATIONS Baileys Irish Crème - Add 1 1/2 oz. of Bailey’s instead of sugar. Try sprinkling ground cinnamon on top or garnish with cinnamon stick.

Mexican Coffee - Add a 1/2 oz. of 1800 Tequila to the recipe.

CHILLEDMAGAZINE.COM

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BOTTOMS UP

MIAMI

DESTINATION

By Thom Meintel of TravelSquire. Contributions by Tommy Merolla and Felicia Foster.

For more travel tips go to travelsquire.com

Famous for its pristine beaches and glamorous nightlife, Miami’s star hasn’t lost any lustre, lately; in fact it’s brighter than ever. Once equated with crime and retirement, the city is poised to reach the apex of a lengthy renaissance which began in the late nineties thanks to a planned $3 billion resort & casino complex. South Beach, the jewel in Miami’s crown, is a destination in its own right, even after the untimely demise of its long time father figure, Gianni Versace, threatened to darken its shores. Still attracting camera laden tourists by the thousands, Casa Casuarina, sits oceanfront and center along well trodden Deco Drive which today is reminiscent of Boardwalk, USA, regardless of its stunning mid-century hotels decked out in pastels and the fancy shmancy beach restaurants, one unrecognizable from the other. True, these days, well-heeled tourists have chosen to move northward to Mid-Beach and to Collins Avenue’s famous Golden Mile while further afield in Wynwood and downtown, both once gritty slums, a trendier scene has emerged. Yes, Miami has shaken off its mourning weeds and is once again forever in a party mood so bring your sexiest duds and buckets of cash.

Just remember this is a beach town and as I was once reminded, ‘it’s a sunny place full of shady people.”

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STAY

W South Beach – with super-sized rooms and a balcony on every one, you just may not want to leave. You know what? You don’t have to. You’ll be “wowed” regardless. wsouthbeach.com The National – it doesn’t hurt to hole up at a glorious South Beach landmark especially when it comes to late night drinks in your 3 level penthouse suite. Take a dip in the 205 foot infinity pool after. nationalhotel.com The Raleigh – a recent facelift to the glamorous lobby and garden cafe have made the famous black outlined pool even more spectacular. Esther Williams swam here so you know it’s gotta be good. raleighhotel.com The Tides – the grande dame of Deco Drive is serene, sexy and exclusive. Kick back with a bloody in one of the 2 cabanas poolside, then hit the adjacent Palace Bar later for some action. tidessouthbeach.com The Clinton – off the strip but not off the map, this boutique hotel will make you feel like a local and not break the bank. clintonsouthbeach.com

EAT

PLAY

DRINK

SEE & DO

1500 Degrees – it’s worth it just to see the Eden Roc Hotel’s lobby but you’ll be rewarded with stellar cuisine if you continue to the restaurant where farm to table just got more delicious. 1500degreesmiami.com Cvi.Che 105 – how many ways can you make ceviche, you ask? Don’t ask Juan or Luis or you’ll be here all night. Once you’ve had a few of their Piscojitos, you won’t be able to move anyway. ceviche105.com Quattro - like good Italian? You’ll get it here. Practically a culinary temple on Lincoln Road, South Beach’s dazzling pedestrian thoroughfare. quattromiami.co Red – cool, dark and secretive and the steak’s to die for - enuf’ said. redthesteakhouse.com Chow Down – missing your favorite Chinese restaurant?

This place does it better and is South Beach’s best kept secret especially since it serves until 5 am. chowdowngrill.com Joey’s – there’s nothing like a visit to art-infused Wynwood where, surprise, you can eat some real Italian food after all that gallery hopping. joeyswynwood.com Piola – does anyone tire of fresh, thin crust brick oven pizza? With 56 variations, go with someone who can make a decision. I wish they had a caipirinha pizza. piola.it

Ricochet Lounge – it’s about time you experienced the cultural evolution of Miami nightlife. An artsy Midtown lounge where it’s all about the curated drink coasters. ricochetlounge.com Cecconi’s – it’s nice to crash a private party, right? If you don’t have a Soho House membership, then this is the next best thing. cecconismiamibeach.com Florida Room – hang with the cool crowd in Philippe Starck’s wonderland of a hotel complete with a Lucite grand piano. Hint: wear that transparent number. delano-hotel.com Senora Martinez – Michelle Bernstein knows a thing or two about hospitality and her cocktails are known to spark conversation. Settle back with one of her Brazilian Ballerinas, then take off the shades, slowly, of course. sramartinez.com Free Spirits – chill in this friendly dive with an old world beach vibe and lots of “free spirits” to connect with.

Over 30 bottled beers and well drinks starting at $4.75!

Hit the pool table after a few of Anna’s mojitos. 100 21st Street in South Beach.

Smith & Wollensky – I know, this is a steak joint, but where else can you sip a sunset cocktail and watch the cruise ships heading out to sea? Don’t be disappointed when you see everyone else had the same idea as you.

Wave! smithandwollensky.com

Club 50 – ah, that view (from the 50th floor, not down that plunging neckline). viceryohotelsandresorts.com Liv – a fusion of ultra exclusive lounge and high energy nightclub. You know what they say. Two is better than one. fontainebleau.com Space – craving an all night dance party with an international dj spinning? Hunt no more. clubspace.com Bardot – a hot hub for live indie music and your nightlife home away from home. You’ll be depressed if you wear a watch. bardotmiami.com Plunge Bar – there’s nothing like a round or two by a rooftop pool to stimulate your secret fantasies. Did I say less is more in terms of dress code? gansevoortmiamibeach.com

Bass Museum – with all the partying, you’ll crave a moment of solace. This is the place and you can catch 40 winks in their park-like setting afterward. bassmuseum.org Lincoln Road – it’s Miami, you gotta walk the walk (if you can’t find it, you shouldn’t be in South Beach).

Note to self: buy Prada sunglasses.

Nikki Beach – if you simply must have a cabana and don’t want to ruin your Gucci sandals. nikkibeachmiami.com The Standard Spa – just wanna massage? Are you kidding, spend the afternoon! standardhotels.com South Point – few vistas match this one at the end of South Beach. Grab a bike from the city’s rental racks and pedal the entire trail north along the ocean.

Do it 3X and you can skip the gym.

Jackie Gleason Theater (now Fillmore East) – remember when you first heard about Art Deco South Beach? Jackie was there first but now he’s got a Lichtenstein on the lawn. Great shows.

Key Biscayne Kayaking - what, you’ve never been in a kayak? It’s Miami. Get wet! Go for the sunset adventure.

Google: Eco Adventures, Miami Dade Parks

CHILLEDMAGAZINE.COM

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in The miX

BEHIND THE BAR

V

Behind the

Bar

The choice is clear... These spiriTs ice The compeTiTion.

KETEl ONE Gentlemen, this is vodka.

Dutch for Still One, Ketel One is handcrafted in small batches in the time-honored, 300 year old Dutch tradition, by the 10th generation of the Nolet family.

The original coal-fired copper pot still, the Distilleerketel #1, is still in operation today. The Nolet Distillery also makes Ketel One Citroen, Ketel One Oranje, and Ketel 1 Jenever.

GREY GOOSE Grey Goose is distilled in France from French winter wheat. The vodka was Sidney Frank’s vision of a high quality product for Americans and is credited with inspiring the expensive “premium” vodka movement. Grey Goose vodka is bottled with a replaceable cork, not a screw-top cap.

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BElVEDERE RED Belvedere, the world’s first super premium vodka, has joined forces with the Global Fund to raise money in support of their fight against HIV/AIDS, tuberculosis and malaria in Africa. Charles Gibb, President of Belvedere and Millennium Imports, believes the RED Special Edition bottle will help to raise consumer awareness and motivate global action. He states, “Our message is simpleRED helps saves lives.”

TITO’S HANDMADE Tito’s award winning handmade vodka, produced in Austin, Texas

by Bert Butler “Tito” Beveridge is made from yellow corn, instead of wheat or potatoes, is distilled six times and basically became popular through word of mouth.

It is micro-distilled in an old- fashioned pot still, like a fine scotch.

Vodka connoisseurs claim Tito’s is “a homegrown symphonic spirit to applaud” and say, “it can go head to head with any of the world’s greats and not break a sweat.”

THE LOCALS

BRAND OWNER PROFILE

Timo Sutinen V.P. of Marketing and Business Development for Imperial Brands On the Shoulders of Giants Timo Sutinen is a key player behind the scenes at Imperial Brands, an import company handling numerous emergent brands such as Sobieski and 4 Orange Vodkas and Marie Brizard Liqueurs, among others. Chilled had the opportunity to speak with him about his vision, his brands and their place in the industry.

Timo is a native Finlandian, turned Floridian. He has a long history working with some rapidly growing brands like Cruzan Rum and Finlandia Vodka. He is one of three founders who launched Imperial Brands a mere four years ago. In that short span of time they’ve managed to favorably position their brands. “It all starts with a great product,” explains Timo. “Then you need to have a vision and a creative idea to help position a brand. You also need the right people behind you, those who are willing to work hard. Yet, always, quality of product is key.”

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No doubt, quality of product is the first thought most drinkers have when they taste 4 Orange Vodka, which breaks the mold in the flavored spirits category.

Imagine vodka distilled in the middle of Florida next to an orange grove using approximately twenty fresh oranges per bottle in the process. To capture the essence of Florida oranges in a bottle, four different kinds are used, creating the perfect combination of natural citrus and delicate floral aromas. “One should really taste it to experience the flavor profile in 4 Orange Vodka,” says Timo. “It’s easy to distinguish it from other “flavored” vodkas. I like to sip 4 Orange neat.”

Sobieski Vodka, another Imperial brand, is described by Timo as a “super premium quality vodka at an inexpensive price.” Built on a noble heritage, award winning Sobieski embodies authentic Polish craftsmanship and makes no compromises on quality. “Nothing beats the quality of Sobieski and we introduced it just four years ago,” says Timo. “We are close to selling over 1 million cases in the U.S.” Timo claims these sales are mainly off premise and surprisingly, on premise sales have not followed suit. However slowly, it’s just a matter of time before this best selling vodka finds its way into every bar and nightclub.

Besides its high quality taste and low price tag, helping to solidify Sobieski’s place behind the bar is celebrity spokesperson and part owner, Bruce Willis. Sobieski Vodka launched its “Truth in Vodka” campaign with Bruce declaring that vodka lovers can get superb vodka at an even more superb price. “The strategy was to provide people with access to a quality brand,” says Timo. “Just not to charge a lot.” Sounds like the truth to us.

CLASSIC FLORIDA INGREDIENTS

1 1/2 oz. 4 Orange Premium Vodka Orange Twist PREPARATION

Pour vodka over ice in martini glass. Garnish with an orange twist.

CHILLEDMAGAZINE.COM

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IN THE MIX

BRAND PROMOTER

Caroline Palmour A “Model” Promoter

Photo by Cortney Renee

Caroline Palmour has worked with some of the biggest names in the industry such as Southern Wine and Spirits, Beam Global, Patron, Empire, Legacy and the like. She has promoted a variety of spirits such as Jim Beam, Red Stag, Ultimate Vodka, Jack Daniels, Mezzacorona Wines, and Voli Vodka. You name it and Caroline can sell it. In addition to a Bachelor’s degree in Mass Communication and Public Relations and an Associate’s degree in Occupational Studies from The American Academy of Dramatic Arts, she is pursuing a third degree within the entertainment industry. Caroline aspires to be in film and television and loves to engage an audience.

She also has a captivating presence and supreme powers of persuasion when it comes to marketing a brand, which she attributes to having a full knowledge and understanding of that brand.

“I have an excellent palate, nose, and eye for food and spirits. I also have a vast knowledge of how they are made and distributed. Food, wine and spirits pairings are some my favorite explorations made possible by working in this industry. It’s such a beautiful thing when the perfectly paired wine enhances a simple dish. Along with this interest, I am a people person and promoting products is a natural skill of mine. I love promoting and have a passion for the brands I represent, while ensuring that my audience is entertained and that their experience is enjoyable and memorable.”

Caroline credits The Hart Agency of Manhattan for her start in the spirits industry and will soon join Bombshell Barmaids, a model bartending service catering to high-end clients and venues.

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THE LOCALS

BARTENDER SUBMISSIONS

Bobbie Chaset Minor Arcana recently celebrated their one-year anniversary during New York City’s Coney Island Mermaid Parade. According to Jesse Levitt, Minor Arcana’s owner, the bar got its name from a tarot card reading he got in Coney Island and the 20 seat long glass-topped bar with built-in tarot ridden dioramas and freak-show style posters on the walls celebrates the history, mythology, pride and artistic self-expression characteristic of Coney Island and the Mermaid Parade.

Photo courtesy Kelly O’Shea

Bobbie Chaset, winner of The 2009 Bartender Wars, on the Fine Living Network and creator of “Bobbie’s Bordello” has produced, starred in, or danced in over 50 shows including “Bordello of Debauchery” and currently “Go-Go a Go” for Kings County Bar and Minor Arcana. Minor Arcana hosts a raunchy burlesque-theme night in Brooklyn’s own Prospect Height’s where Bobbie currently slings and swings. According to Bobbie, “the bar is a little bit of glitter, a splash of glamour and a whole lot of sexy.”

The Witness INGREDIENTS 2 oz. Vanilla Vodka 2 oz. Raspberry Vodka 2 oz. Vincent Van Gogh Espresso Vodka 2 oz. Bailey’s Irish Cream Dash of ground cinnamon Dash of ground cloves Dash of ground nutmeg PREPARATION Shake and pour into a cocktail glass over ice, or in a martini glass. Pour 1-2 oz. of Chambord down the side of the glass to make a two-toned layered effect. Garnish with a cinnamon stick.

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SM O OTH .

REFI N ED. M A STERFU L .

EX Q U I SI TE. M O D ERN .

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

CORZO. A DIFFERENT DIMENSION OF TEQUILA. DRINK RESPONSIBLY.

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

THE LOCALS

BEER EXPERT

Gary Monterosso

Your Guide To Savoring The World’s Finest Beers

By Guy Zompa

In the world of beer, statistics have shown in the past decade that the consumer wanted more. Not quantity, but quality. The beer drinker’s palate has gradually become more refined and there is a movement towards drinking better beer. Craft beer is on the rise, with 2010 seeing double digit increases in the United States in both sales and volume. When a beer drinker walks into the store on a Friday night, the selections are vast, the choices numerous. Where should a drinker of the “big three” go when they thirst for more?

Over the past twenty years, Gary Monterosso has emerged as an expert in the field. From the difference between Stout and Porter, to the proper beer pairing with chocolate cake, Gary can offer some insight. Quite often when picking up a six-pack, a drinker will grab the old standby, week in and week out, the same friendly bottles at the end of the cooler. But, every once in a while he will venture outside that comfort zone and try what the craft world calls a “gateway beer.” This is that one magical beer that can transform an everyday pilsner drinker into a believer of bourbon aged stouts and flavor infused barley wines. This is where a friendly word of advice can often make the difference between running back to the old security blanket or venturing into the craft beer wonderland.

Some in the industry would qualify this as a struggle between “traditional” beers versus craft but to others it’s an outright revolution. Think of it as a war between those who brew for craft and those who brew for profit.

As Sam Calagione, founder of Dogfish Head Brewery says in regards to Gary’s expertise in this battle, “His leadership in the field helps even the recently enlisted earn their stripes.”

Those looking to join Gary’s ranks can find him on the internet, radio, television and in print.

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Gary’s first break was as a beer writer for various newspapers and magazines. Over his career he’s written for different organizations and has earned several national awards for writing excellence. Most recently he’s written Artisan Beers, A Complete Guide to Savoring the World’s Finest Beers in which he covers everything from the flavors and textures of beer to proper purchasing and cellaring of beer.

After conquering the print medium, Gary turned his attention to the internet and viral media. He has hosted over one hundred webisodes of the critically acclaimed series, Still Crazy After All These Beers. Each one features Gary interviewing the movers and shakers of the industry including owners of such breweries as Magic Hat and Boston Beer Co. (Sam Adams). Gary has brought his unique sense of humor and expertise to millions of viewers who appreciate the finer side of beer.

In 2011 Gary made the jump to broadcast, making his debut on the History Channel’s Epic History of Everyday Things. On the show, Gary recounts the history of beer dating back to the Sumerians and their need to purify their drinking water. He takes the viewer from ancient times to today’s modern day battle for beer supremacy.

So look away from that old standard on special at the store and toward those who have taken a stand for better beer. Join with your fellow brethren who want more. Gary Monterosso wants YOU … to drink better beer.

IN THE MIX

TOUCHDOWN TIPPLERS

HEY SPORTS FANS, SOME RESEARCH SHOWS THAT BEER iS A gOOD SOuRCE OF CARBOHYDRATES AND CONTAiNS SOME viTAMiNS LikE B12. NO WONDER THE MOST POPuLAR QB’S iN THE NFL WiLL “TOSS BACk” A FEW BREWS WHEN OFF THE FiELD. CHECk OuT HOW THESE PLAYERS kiCk iT. AARON RODgERS gREEN BAY PACkERS Beer of Choice: Guinness

TONY ROMO DALLAS COWBOYS Beer of Choice: Corona Extra

BEN ROETHLiSBERgER PiTTSBuRgH STEELERS Beer of Choice: Samuel Adams

ELi MANNiNg NEW YORk giANTS Beer of Choice: Miller Genuine Draft

MARk SANCHEZ NEW YORk JETS Beer of Choice: Coors Light PEYTON MANNiNg iNDiANAPOLiS COLTS Beer of Choice: Michelob Ultra

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bourbonblog.com the enthusiast’s resource for all things spirited contact: bourbon@bourbonblog.com 310.598.1550

ADVANCED MIXOLOGY

SPIRITED CELEBRITIES

Wish Upon A Star

Photos by Jodi Lynn Petrosus

Most people do not know winemaker Natalie Oliveros, but recognize her pseudonym, Savanna Samson, from the adult film industry. Savanna, the likely subject of many a dream, has a few wishes of her own and they might not be what you think. Surprisingly, she fantasizes about leaving a mark in this world by producing her own wines. At first glance, Savanna’s striking wine label beckons eye-popping attention especially amid a sea of conservative wine shelf selections. Upon popping the cork and tasting a glass, skeptics crying gimmick quickly shift their attention to the extraordinary flavor and become mute. As a matter of fact, Savanna Samson’s first vintage, Sogno Uno, meaning “dream one”, was given a top Robert Parker Jr. rating of 91.

Not bad for her first try.

Savanna’s love of winemaking all started when she was just a little girl growing up in Gouverneur, New York. “I was probably 10 years old when the crates of grapes arrived at my parents Victorian home and my sisters and I took turns crushing and churning the grapes in the oak barrels while the rest of the family helped with the sorting,” Savanna recalls. “That was a happy time and I remember how proud my Dad was about the finished product.” And so Savanna’s career in winemaking began.

As Savanna’s journey continued, she found herself making frequent trips to Europe and rubbing elbows with some of the best French and Italian winemakers. It was during one of her stays in Italy where she truly fell in love with the winemaking craft. Surrounded by the idylic landscape Savanna fantasized about having her own vineyard and came to realize her true passion. “My journey through Italy began with Sogno Uno, a blend of Cesenese, Sangiovese, and Montalputiano. This was my first vintage and I was taking a huge risk and only made 409 cases of 12,” says Savanna. “My second, Sogno Due, is a Falanghina from the Compagnia region of Italy. It’s crisp and fresh and you can sense the sea in the wine. Then there is Sogno Tre which is made with 100% Barbera and it’s all about the temperature. We picked the grapes at three different times during the harvest and then blended them back together. The final part of this journey brings me to Tuscany where I will make the “true dream” Sogno Vero, to be released in February 2012 with the 2006, Brunello di Montalcino Riserve, to be called La Fiorita.”

Sogno Uno, Due and Tre, or dream one, two, and three, led Savanna to her wish for the Sogno Vero, or true dream.

“I always knew Sogno Uno was the first step towards owing my own vineyard,” says Savanna. “And now that dream has become a reality. I have a long way to go but the terroir and my partner and winemaker Roberto Cipresso are both so incredible.” Savanna’s passion and enthusiasm for her craft is obvious when she talks. Her extensive knowledge of winemaking elevates her to a noteworthy level and explains why her wines are gaining serious attention especially from critics who thought an AVN (Adult Video News) award winner could never be held within the ranks of the winemaking community. “It makes me proud when I do something and I give it my all,” says Savanna. “I put my heart into it and the fact that I have been awarded in my chosen careers makes me even more proud.

Going forward, my focus is on my wine and making it the best it can possibly be.” Beautiful and smart… a winning combination.

For more Savanna Samson Wines, visit chilledmagazine.com.

Be sure to check our upcoming issue to follow Savanna’s new venture with the La Fiorita brand.

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“

“

My passion brings me closer to reaching my il Sogno Vero, or true dream.

FUN FACT Once Savanna Samson wines reached the “big wigs” they wanted her to change the label to something less risqué. Savanna, not wanting to sacrifice the integrity of the late artist and photographer, Richard Dean, refused. She was convinced that people would view the labels as a work of art and judge the wine solely on its amazing taste. Cool.

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ADVANCED MIXOLOGY

SCREENING SPIRITS

Before Bar Rescue

Host Jon Taffer

Q&A WITH BAR RESCUE HOST JON TAFFER

Jon Taffer, one of the country’s top restaurant and bar consultants, is rescuing failing nightlife establishments and giving them one last chance at success. Bars and nightclubs all around the country are being reborn under the watchful eye of Taffer and his team of experts. With each venue, he delves into every business facet of running a bar, from creating a profitable drink/food menu, to music selection, to managing crowds and dealing with disgruntled employees. Check out our Taffer tips that’ll have your customers spending more time and money in your bar.

TAFFER TIP # 1: Beats per minute in music. If they’re too high too long you get tired and leave. Too low too long, you get bored and leave. Proper cycles are key.

WHAT IS THE SCIENCE OF RUNNING A SUCCESSFUL BAR AND “CREATING REACTIONS”? There are three main factors that

make for a successful bar. First, bars don’t usually have expense problems. The problem is with the revenue. If a bar raises its revenue by 30% all expense problems are gone.

TAFFER TIP #2: Instead of trying to save a dime in costs, make a dollar in revenue.

The second factor relates to my own term “reaction management”. He or she who creates the best reactions wins. So if your sitting at a table and the plate hits the table, the food is in front of you and one of two things happens: Either you sit up and look at it and react to it, or nothing happens. The fact is, it’s not the plate of food, it’s the reaction that is the product. So, what I’ll do when you walk into a bar is steer your eyes to where I want you to look.

YOU’VE BEEN IN THE BAR AND RESTAURANT BUSINESS FOR OVER THREE DECADES, WHICH ASPECTS HAVE LED YOU TO BECOME AN AWARD WINNING INDUSTRY EXPERT AT CREATING SUCCESSFUL BARS? I actually started as a drummer and music is a large TAFFER TIP #3: Bar goers eyes are going to the brightpart of my life. I have a scientific perception of music and est spots in the room. Make sure this spot is reserved became sensitive to the energy levels created by beats per second and choices of song sets. Music programs in for your most expensive liquor bottles. an establishment define the pace and the ambience. For instance in fine dining the lights are dim and the music is low and slow, in Denny’s the lights are bright and the music is loud and fast paced. This pace also dictates the cost of your food and drinks. So, music is not just played, it creates a reaction and is critical for success. Most bars don’t know that a song preformed by a female artist should be played every third song. It creates a reaction, that’s what we are selling after all. We don’t play music, we create reactions. We just achieve it through the music.

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Finally, the GROWS principals (Guest Reaction Opportunity Windows), are ways to help your employees create moments in time to mesh with your guests. For instance, with interactive dynamics, a customer walks into your bar and the hostess tells him/her how hot their shoes are while the waitress compliments on their great food choice and the bartender calls him/her by first name after checking their driver’s license. The customer stays in the bar because they’re more beautiful, better dressed and cooler than when they first walked in.

After Bar Rescue

Host Jon Taffer and wife Nicole Brian Duffy

IN ADDITION TO TEACHING YOUR BEST MONEY MAKING TECHNIQUES, YOU REALLY ARE SAVING BUSINESSES AND CHANGING PEOPLES LIVES. WHICH EPISODE ARE YOU MOST PROUD OF?

PHOTO CREDITS: Spike TV

TAFFER TIP #4: Create reactions and bursts of energy. For instance, in a dance bar, a waitress should dance up to the table. At 1 am, have the bartender throw beverage napkins out into the crowd.

IF A BAR OWNER WANTED TO MAKE SOME SIMPLE CHANGES THAT COULD UP THEIR REVENUE WHAT SHOULD THEY DO??Not everything works in every situ-

ation. The business is unpredictable, but there is a science to human behavior. So, if I want to sell more prime rib than any other bar in town, I have my employees answer the phone by saying, “Best prime rib in L.A.”, then you walk in and they say, “Are you here for the prime rib? It’s the best in L.A.” Then open the menu and at the top in a box; you guessed it, prime rib. It’s subliminal.

TAFFER TIP #5: Box something on a menu and sales will go up 20%.

Shadow something and sales of that item will go up 15%, every time.

YOUR WIFE HELPS YOU SCOUT OUT A PLACE BEFORE YOU SAVE IT. HOW IS IT HAVING HER INVOLVED? Not many men would encourage their wife to take

off her wedding ring and go hang out with a group of guys in a bar. We have been married a long time and she is a lot better looking than me so it is just easier for her to sit down with a group of strangers and get the scoop about the bar and the competition in the area. She runs into a bit of trouble in an upcoming episode.

It was very difficult to deal with her being touched and harassed by someone in an episode.

Taffer Tip #6: Create guest reactions with the right type of employee personalities. Manage your business by the look on a customers face.

Your products are just vehicles… concentrate on the reactions, the production of smiles.

Every failing business has a failing manager, and a failing owner. I have to change the way these people think, and to do that I have to shatter their belief in what they are doing now. It can get pretty ugly, people fight back, they disagree and dig in their heels. My job is to react to them all in different ways. For instance, Domenic, the Italian chef-owner of Downey’s, an Irish pub in Philadelphia, hadn’t put on his chefs coat in five years. His brother had died and there were real issues preventing him from being successful. I know throwing the old chairs off the balcony, as silly as it seemed, was a way for him to move on from the past. Those tears were real, what you didn’t get to see were my tears. It was incredibly powerful for me. I helped change his life.

Watch Bar Rescue Tuesday and Wednesday mornings at 9:00 am on Spike TV. Is your bar in need of some serious help?

Spike TV’s hit original series Bar Rescue is looking for candidates to have their bar rescued by Jon Taffer.

If you’d like to appear on the second season of Bar Rescue, submit the following information to receive an application: Bar name, owner name & contact information, photos or wesite and why your bar needs help to: barshowcasting@metalflowersmedia.com

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ADVANCED MIXOLOGY

SPIRITED BUSINESS

THE AMERICAN DISTILLING INSTITUTE

by Christopher Osburn. Photos by American Distilling Institute

Lee Medoff, Bull Run distillery That was 2002 and excitement for the institute and its programs has increased exponentially every year. “It’s been around for eight years. Eighty-six people came to the first conference. At the last conference in 2010, we had five hundred and twenty people.”

“I don’t Facebook. I’ve got a phone. Call me.” Those are the words of Bill Owens, president and founder of the American Distilling Institute in Hayward, California.

Owens may not be on the social media bandwagon just yet, but he is extremely passionate about brewing and distilling. In fact, the term ‘passionate’ is a major understatement. Owens love of the art of crafting beer and whiskey borders on obsession and that is why he and people like him are so important to the future of the industry.

Even though Owens is all about distillation these days, his professional history began years ago with beer when he opened Buffalo Bill’s Brewery in 1982. He later created the Brewpub on the Green and Bison Brewery in Berkley, California. Owens says that the drain of working eighteen hour days, seven days a week for many years wasn’t for him and he decided to sell his businesses. “I started with Dogfish and all the other guys back in the 80’s. If I had stayed in the brewing business, I would have a fifty-thousand barrel brewery right now.”

After selling his breweries, he decided to take a trip across the U.S. to figure out what his next move would be. This is when everything changed for the man who thought that brewing beer would be his only calling.

“We stopped at a few small distilleries on this trip,” said Owens. “When I got back, I thought, ‘well, there’s no trade association. I should become the founder of the American Distilling Institute.’ So I put it together. The first thing I did was hold a conference at St. George’s distillery in Alameda (California).”

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According to Owens, the ADI is “an institute to promote the art and craft of distilling.” It’s made up of two separate parts, a yearly conference and classes. Next year, the ninth annual spirits conference will be held right in the heart of whiskey country in Louisville, Kentucky. It will take place from April 1st to the 4th. “The subjects will be whiskey and rum,” says Owens.

“Whiskey is very hot right now.” Owens says that the conference and its participants is a breath of fresh air in an industry that is dominated by nine gigantic corporations. “It’s sort of like when I came into the brewing business, there was Bud, Miller and Coors that dominated the beer industry and now there are almost two thousand microbreweries.” At the moment, there are roughly 324 craft distillers in the U.S. and they are all battling the big dogs.

The conference consists of a vendor show where you can purchase distilling equipment including a still.

“There are five people selling stills,” says Owens. You can purchase stills from Germany, America and Scotland. “If you want to know about barrels, the barrel people will be there to tell you about wood.” It’s a chance to mingle with distillers and people on their way to becoming distillers.

As for the classes, the idea began with an unused still owned by Owens. “I know the people who operate a distillery called Stillwater and I asked them if they wanted to use a still that I had bought and they jumped all over it,” says Owens. Then, as the still sat at Stillwater, Owens realized that he should use it for classes to teach people everything he knew about the distillation process. “It’s a hands-on class and it starts on Monday morning with an attorney explaining the legal requirements.”

The next day students visit the Bay area (San Francisco/Oakland) distilleries where they learn about bottling and proofing, then fly into San Francisco where they are put up in a fancy, art deco hotel in Petaluma.

The program takes them through the whole process, ten hour days, and even has a chef who cooks for them throughout the week.

The class is limited to twelve to guarantee that all participants will get the most out of it. “We run the still four or five times and you can watch it run, then think about it and ask questions afterward. After a couple of days of doing this, you ask enough questions and get enough answers and your mind starts to open up.” He says that by being there for a few days and talking to a master distiller, you will begin to thoroughly understand the process.

Kentucky Bourbon Distillers Keith Barnes, Bainbridge organic distillery

Even though Owens closed the beer-brewing chapter of his life long ago, he will always be a brewer at heart. As for his interests as a distiller, it works out well that the process of making whiskey and brewing beer are very similar. “The marriage is beer and whiskey. When you’re making beer and you get the wort coming out of the mash, we just change the name. It becomes worsh.

It’s exactly the same.” According to Owens, the process is almost identical to make beer or whiskey. That’s going to be the future.

On top of conferences and classes, the American Distilling Institute also has a legislative arm that is supporting HR 777, a bill to reduce federal excise taxes along the same formula as wineries and breweries.

“We’re also working on bills on the state level to allow distillers to do direct sales. I know a guy in Missouri who does no wholesale or retail and instead sells everything at the distillery. Now, that’s the future. Go to Napa Valley and two thirds of those wineries sell everything on site.”

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ADVANCED MIXOLOGY

WHAT TO MIX NEXT

roaden your mixing horizons with the latest cocktail ingredients

MIXING WITH COGNAC

When you think of cognac, you think of cupping a warm snifter and slowly sipping it neat while listening to some Tupac. Actually, high-profile bartenders around the world are sharing a renewed interest in the luxury spirit for its mixability. Cocktail enthusiasts now enjoy their cognac mixed with sodas, juices and other fun and fizzy ingredients.

The Hennessy Martini started the trend and introduced drinkers to a whole new world of cognac. Here’s another must mix cognac recipe to add to your repertoire.

The hennessy V.s. GinGer INGREDIENTS

2 oz. Hennessy V.S. 4 Dried Apricots (organic) 1 Inch sliver of fresh ginger 1 oz. Lemon juice 1/4 oz. Simple syrup 1 Dash ginger bitters 1 Dash orange bitters PREPARATION

Shake with ice and strain into a martini glass. Garnish with fresh ginger.

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Fun Fact: Young cognacs are labeled V.S. (Very Special), while those with additional aging are VSOP (Very Superior Old Pale) and XO (Extra Old), which is usually 15-25 years old.

“The Hennessy Ginger is a fine balanced cocktail with hints of refreshing citrus and the spiciness of ginger enhancing the complexity of Hennessy V.S.” - Rodney Williams, SVP Marketing, Hennessy USA

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.

ADVANCED MIXOLOGY

CULINARY COCKTAIL TREND

Food Pairing Sparkling Wines

with

+

Drinking The Stars

On a sunny terrace, overlooking a beautiful lush valley, small groups of friends are laughing and chatting while sharing small plates of light luncheon fare and sipping sparkling wine. It sounds like a brilliant way to spend an afternoon. The latest trend in wine tours emphasize their food selection as much as their varietals of wine, and the bubbly is no longer taking a back seat at the table. In fact the once celebratory sip is so versatile it allows all foods to shine in its sparkling light. So, throw away your food and wine pairing rule-book and bring on the bubbly. Mix and match flavors and have fun trying out these delicious combos. There’s no right or wrong, only preference. Give these pairings a shot.

Zonin

Serve Zonin Prosecco white sparkling all throughout your meal. Try a Baked Brie appetizer, followed by linguini with shrimp, then Chicken Milanese and Strawberry Shortcake for dessert.

Schramsberg

Enjoy a delicious array of appetizers with Schramsberg flavors including Blanc de Blancs, Reserve, Schramsberg J. Schram and Brut Rose.

FUN FACT To preserve more of the bubbles that tickle the palate as you drink, French researchers say to angle your glass and pour your Champagne in a “beer like” fashion - down the side of a flute.

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CHILLED MAGAZINE

For these recipes and more visit chilledmagazine.com

CHANDON’S SHINING STARS

Side Bar

Domaine Chandon, makers of world-class sparkling .. wines are part of the 250 year-old French house, Moet & Chandon, which has been producing world-renowned Champagne since 1743. Making sparklers in the methode champenoise, using California-grown grapes of Pinot Noir, Chardonnay and Pinot Meunier, Chandon’s wines will inspire and excite every type of pallet.

Not to mention the full service fine dining restaurant on the site. Étoile, the French word for star, offers a taste of expertly paired dishes adding to the elegance and enjoyment of tasting the stars with Chandon. We spoke to some members of the team that make Chandon shine.

Tom Tiburzi, Winemaker

Chandon

Oysters pair famously with Chandon Brut Classic. For a new take on desserts, try a Chandon and Sorbet recipe.

“After 22 years at Domaine Chandon, I enjoy coming to work more than ever, working with the viticulture and winemaking teams, as well as our chef, to create food friendly wines that enhance our lives. With sparkling wine, there is a destiny waiting to be fulfilled as the future is already in the bottle.”

Perry Hoffman, Executive Chef étoile Restaurant

“Being able to work alongside the winemakers and share ideas and concepts is a bonus that inspires creativity.

Utilizing the resources of our property is something that comes full circle, from foraging wild ingredients to using the freshest of produce from our onsite garden and greenhouse. When the fruits of our labor come to a close our passion is reflected in our guests through empty plates and flutes.”

ON

THE

HOUSE:

The Bubbly BasicsAny wine with bubbles may be called sparkling wine. Champagne is reserved for sparkling wine made in the region of Champagne, France using specific wine making rules. Cava are wines made in a similar manner from Spain and in Italy they are referred to as spumante. In the United States, we say sparkling wine.

Ellen Flora, Senior Wine Ambassador

“Working with sparkling, still wine and the étoile restaurant has been a deep pleasure along with witnessing the true sense of collaboration of many talented people that seem drawn to such a winery. With every project your life becomes more interesting and rich.”

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ADVANCED MIXOLOGY

CULINARY COCKTAIL TREND

MIxINg WITh SpARKLINg WINE

The sparklers compliment all types of food and not surprisingly make a good cocktail great by adding big bursts of bubbly flavor. Are you in the mood to really mix it up? Add St-germain Elderflower Liqueur to your cork-popping cocktails and let the harmonious mix between fruit and flower add a touch of elegance to your every flute. You must mix these spectacular stars.

Bois de Rose

La Recolte

La Rosette

3/4 Part St-Germain 1/4 Part Aperol 1 Part Bombay Gin 1/4 Part Fresh Lemon Top with Schramsberg Brut Rose Sparkling Wine

2 Parts Zubrowka Vodka or Grey Goose La Poire Vodka 1 Part St-Germain 3/4 Part Freshly squeezed lemon juice Top with Brut Champagne

1/2 Part St-Germain Top with Chandon Brut Rose

PreParatIon

PreParatIon

Shake first four ingredients with ice and strain into a Champagne flute.

Top with Schramsberg Brut Rose and garnish with an orange peel or twist.

Shake first three ingredients in an ice filled shaker and strain into a coupe or Martini glass.

Top with brut Champagne or dry sparkling wine. Garnish with an apple or pear slice.

IngredIents

IngredIents

IngredIents

PreParatIon

Pour ingredients into a chilled fluted glass and stir lightly. Experiment with a lemon twist or perhaps raspberries to garnish.

MUST MIX

For just as much fun as a sparkling mix, try mixing with sake.

St-Germain & The Gentleman Champagne 1 Part Spanish Brandy or IngredIents

IngredIents

1/2 Part St-Germain Top with Brut Champagne PreParatIon

Pour ingredients into a chilled fluted glass and stir lightly. Float a half a strawberry as a garnish.

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Cognac 3/4 Part St-Germain 1 Cube Brown Sugar 2 Dashes Angostura Bitters Top with Chandon Brut Sparkling Wine PreParatIon

Cover a brown sugar cube with Angostura Bitters at the bottom of a Champagne flute and add Brandy and St-Germain. Top with Chandon and garnish with a lemon twist.

Sake Blossom IngredIents

4 Part Sake 1 Part St-Germain PreParatIon

Pour ingredients into a sake carafe and serve chilled.

Garnish with a white orchid.

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

ADVANCED MIXOLOGY

DRINK IN HISTORY

THE

SINGAPORE SLING a

ppearing on cocktail menus around the world, the legendary Singapore Sling is a classic often interpreted and served in varying styles. While the exact year is open to debate, most agree that the drink was first created by a Hainanese-Chinese bartender by the name of Ngiam Tong Boon at the Raffles Hotel’s Long Bar in Singapore. Ngiam is believed to have first mixed up his Sling sometime between 1910 and 1915 however his original recipe was lost.

In the middle of the 20th century the original creator’s nephew modified the recipe, which is now the base for the modern Singapore Sling. The classic version of the cocktail is typically made with a mixture of gin, Dom Benedictine, cherry brandy in equal parts with a dash of bitters and Cointreau and finished with a splash of grenadine, pineapple and lime juices. Most modern recipes substitute bottled pineapple juice for fresh and add soda water for foam.

By the 1980’s the Singapore Sling recipe had diminished to a quick mixture of gin, bottled sweet and sour and grenadine usually blended instead of shaken to create the foamy top. Since then, the drink continues to be served as a foamy fruit punch concoction presented in a Collins glass and drinkers will conjure up a certain image of it even though this is not at all the original.

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Although we may never know the exact original, the following recipe is believed to be the closest interpretation of the classic. Remember to use quality ingredients and give it a try.

Singapore Sling IngredIents

1 oz. Bombay Sapphire 1/2 oz. Bols Cherry Brandy 3 oz. Fresh Pineapple Juice 1/2 oz. Fresh Lime Juice 1/4 oz. Benedictine 1/4 oz. Cointreau 1/2 oz. Grenadine Dash of Angostura bitters PreParatIon

Shake all with ice and strain into a Collins glass with crushed ice. Garnish with a pineapple and cherry.

Fun Fact: It is believed that the original Singapore Sling was intended as a woman’s drink, hence the pink hue.

Today, it is enjoyed by all and served on all Singapore Airlines flights.

If you are lucky enough to visit Singapore you must order one. It’s the obvious equivalent of ordering a Guinness in Dublin or a Manhattan in Manhattan.

Variation To give your sling a modern twist, use Bombay Sapphire East instead of Bombay Sapphire in your Singapore Sling recipe.

cHilleDMagaZine.coM

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FUN FACT

In feng shui colors are used to evoke feelings and emotions. Warm colors like orange, red and yellow increase appetite, conversation and help people feel relaxed.

Blue colors, as well as water elements like fountains, encourage people to consume more alcohol. Use lighting and acoustics to help create the desired environment.

tt

TAFFER TRICK For good energy flow, lighting and music are key. Make sure the light and sounds flow perfectly throughout the night. Never allow more than 30 seconds between songs and remember, too much neon gives skin a bad appearance, making guests want to vacate.

According to classic Chinese feng shui positive energy can bring fortune and fend off bad luck. Use three Chinese coins tied in a red ribbon near the cash register, on the inside of the main door or near the phone to attract the energy of money.

CHILLED MAGAZINE

MORE TAFFER TRICKS – Integrated concepts that combine food, drink and ambience are hot right now and bar owners constantly need to be aware of industry trends. Try to be current with what you offer your guests. The most important question to ask is how do you get your customers to stay and play?

Keep up with the latest launches. There are so many new spirits from boysenberry rums to citrus infused tequilas. There’s amazing innovation out there today. All you need is a couple of really inventive cocktails and a bar can be successful.

Ice quality can make or break a drink and properly filtered water is crucial. I like a simple Dewar’s on the rocks or a Godfather, drinks that require fresh ice. These are easy to make but easy to break. Bad tasting ice is the road to ruin.

ADVANCED MIXOLOGY RAISE YOUR AWARENESS

Feng Shui Your Space Shapes also represent different energy flow. Using shapes like rectangles and squares make for good flow and attract attention. Keep this in mind when creating your menu which is the most telling thing about your bar.

Chances are you’ve heard of feng shui, the ancient Chinese art for achieving positive energy or chi. Bringing “balance” to a space with color, furniture placement and other visuals can get a bit confusing so we’re demystifying it here and giving you simple suggestions to put feng shui to work for yourself. Perhaps you’ve also heard of Jon Taffer, the renowned bar consultant, who uses similar tactics when planning a bar or restaurant. We’ve also included some of his tricks for everyday use so that your bar or lounge achieves “chi” and doesn’t end up looking like the local dive. Both have much to offer, helping owners create an inviting environment. It’s all about harmony and flow so, let it flow.

The Asian emphasis on energy flow has been used for centuries. To check the energy flow in your bar, imagine chi as water. Can the water flow smoothly throughout the space? The main entryway must be open and draw energy and guests inside.

TAFFER TRICK It doesn’t cost a dime to be neat and organized. Make sure your establishment is clean and inviting. Keep bar tops, windows and especially bathrooms clean.

Remove all negative visuals away from the front entrance.

TAFFER TRICK Design your menu with the idea to accomplish greater profit margins using good product placement. Box or shade items you want people to notice and order. Create a signature drink and offer a new cocktail menu with the changing seasons.

According to classic feng shui, use visuals that represent positive energy flow. Decorate with fountains, chimes or plants that are flexible and open. Well-placed mirrors and artwork can create a welcoming environment. The layout should create the feeling of openness and allow for easy communication.

TAFFER TRICK Guests must be situated for eyeto-eye contact and flow patterns should allow them to get close, then have space. Arrange tables so people can enter, exit and socialize easily. Maximize mobility, comfort and capacity.

In feng shui, focal points are areas that draw the eye first. Rooms are often decorated with these important spots taking center stage. Thoughtful design will encourage your guests to stay longer and come back again.

TAFFER TRICK The brightest spot in the room is a good place to put things that can be sold. Position the top tier spirits there. Frequently poured liquor should be located in front of the bartender so mixing drinks is part of the show. Configure each work station so there is easy flow between glass to ice chest, from beer tower and the soda gun to direct access to point-ofsale/register station. A functional layout will maximize bartender efficiency.

IN THE MIX

UNDER THE ASIAN INFLUENCE

BOMBAY SAPPHIRE EAST BOLS LYCHEE Taste the exotic flavor of Bols Lychee, making every sip of your cocktail a delightful journey through the Orient.

This liqueur is ideal on it’s own or as a cocktail ingredient. Lucas Bols B.V. is the oldest distillery brand in the world. Bartenders prefer Bols for its real, fruity flavor, excellent aroma and the proper density of the liqueurs.

In perfect admiration to the flavors of Asia, Bombay Sapphire East adds Thai lemongrass and Vietnamese black peppercorns to the standard, ten botanical recipe. Bombay’s first new variation in 25 years, East has a great spicy kick that lends itself nicely to classic gin cocktails like the Negroni and the Tom Collins. Specifically, East in the Gin and Tonic, blends refreshingly well with sweeter American tonic water.

DOGFISH HEAD CHATEAU JIAHU Dogfish Head Brewery travels back in time 9000 years to recreate a recipe preserved in pottery jars found in the Neolithic village of Jiahu, in Henan province, Northern China, that revealed a mixed fermented beverage of rice, honey and fruit was being produced. Dogfish brewers use brown rice syrup, Orange Blossom honey, Muscat grape, barley malt and hawthorn berry, and the wort is fermented for a month with Sake yeast to re-create this ancient beverage bottled as Chateau Jiahu.

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VAN GOGH COOL PEACH Van Gogh Cool Peach Vodka celebrates the peach, originally cultivated in Asia, where they were prized for centuries and the favorite of kings and emperors. Known by some as the fruit of happiness, riches, honor and longevity, it is no wonder that peach tops off Van Gogh’s almost 20 exceptional flavors profile. Cool Peach Vodka combines juicy peach complemented by a bright hint of mint adding a refreshing zing to the overall flavor.

IN THE MIX

CREATIVE GARNISHING

Exotic Paper Parasols Dating back to the 11th century, umbrellas have been used in the Orient for various reasons. Initially, they were not used as protection from the rain, but to shield against the sun’s rays and to ward off evil spirits.

In cocktails they provide shade keeping the ice cubes chilled. Maybe it’s time to re-think this playful garnish and embrace decorative parasols as exquisite additions to your cocktail.

FUN FACT

It was Jonas Hanway (1712-1786), English traveler and philanthropist, who popularized the use of the umbrella in his cocktails to prevent droplets from his wife’s perfume atomizer from falling into his gin.

THE HENDRICKS GIN CUCUMBRELLA CUP COMPETITION The Unusual Umbrella Emporium helped the cocktail umbrella reclaim its rightful place among a great bartender’s supplies. The Emporium showcased an array of delightfully peculiar umbrellas alongside a selection of cocktails and cocktail umbrellas designed by the top bartenders in the UK. All umbrellas were constructed by Rick Bosman, of Bosman productions. Hendrick’s Gin Brand Ambassador, Duncan Mc Rae invited London bartenders to create most unusual cocktail umbrella designs and cocktails for showcasing in the Emporium.

Created by Alex Kratena, The Artesian Umbrella

The winner was Aaron Jones & Pierre Dos Santos with The Balloon Umbrella

Marian Beke created The Bartool Umbrella

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The Connaught Umbrella created by Ago Perrone.

taste

VIRGINIA ORIGINAL ★ hand malted ★ applewood aged ★ ★ Sperryville, virginia ★ International Review of Spirits Award GOLD MEDAL

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BEVERAGE TESTING INSTITUTE

At Copper Fox Distillery, we dedicate ourselves to making great American spirits.

Pot-stilled in small batches, one barrel at a time.

COPPER FOX DISTILLERY 9 River Lane Sperryville, VA STORE HOURS

MON–SAT: 10am–6pm DISTILLERY TOURS

MON–FRI: 4pm SAT: 11am, 1pm, 3pm, 5pm Available at most Virginia ABC stores and at better bars and restaurants in the DC area. For a complete list, visit us at www.copperfox.biz

540.987.8554 www.copperfox.biz

IN THE MIX

FOOD KNOW HOW

tips&tricks

FOR EVERYONE WHO LOVES TO MIX

Green panache

Move over lemon, lime and orange. Lately it’s cool to be a cucumber.

From twists and ribbons to flowers and boats, the cucumber is enjoying popularity among chefs and curious bartenders alike for its deep green color and refreshing taste. Here are some techniques to bring the cuke to your cocktails.

TwIsT

Diagonally cut cucumber into thin slices. Cut slit through each slice just to center. Twist ends in opposite directions, push through toothpick and place on glass rim.

RIbbons

musT TRY RECIPE

Cucumber to garnish a martini?

Toss those olives when mixing up a Hendrick’s Gin martini. The flavor of the infused cucumber in the gin comes through masterfully. Taste the evolution of the martini.

Cut thin strips lengthwise from cucumber with vegetable peeler, making sure there is a line of green peel on both sides of every strip.

Keep cutting thin strips until you reach seeds. Place strips in ice water to chill thoroughly. Remove from water, drain, ruffle and garnish as desired.

CuCumbER maRTInI

INGREDIENTS

2 1/2 parts Hendrick’s Gin 1/2 part dry vermouth 1 cucumber slice

PREPARATION

Stir in a mixing glass and strain in a chilled martini glass. Garnish with a cucumber ribbon.

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CuRLED Fan

Cut unpeeled cucumber to a 4 inch length, slice off opposite sides lengthwise resulting in rectangular shape.

Peel on two sides, then place peeled side down and slice five to seven 1/4 inch slices vertically leaving all of the slices connected at one end.

Cut entire cucumber in half lengthwise, creating two fans. Curl every other strip downward and trim down the spokes to desired length according to glass size.

THE ULTIMATE MIXER

DRINKLIQUIDICE.COM

SHAKING AND STIRRING

LAUNCHES

Lucus Bols, the world’s oldest distilled spirits company releases Bols Barrell Aged Genever with bourbon connoisseurs in mind. While maintaining the herbaceous, juniper flavors of the original Bols Genever, Aged Genever is aged for 18 months in oak casks and embraces the wood characters of aged American whiskies. It should be enjoyed like fine bourbon: at room temperature, with a splash of ice or water, as an aperitif, a digestive or in an old-fashioned whiskey cocktail.

Hiram Walker sweetens things up with the addition of Caramel Apple to their line. Combining two delicious autumn flavors- sweet caramel and crisp red apple- the trusted brand marries popular fruit flavors with dessert flavored spirits to create a dynamic player in the cordials category. Like all the great HW flavors, Caramel Apple can be mixed with a wide range of spirits and mixers to create decadent yet easy to mix cocktails.

MINT JULEP

Created by Tobin Ellis, BarMagic Las Vegas

oAK ‘N’ coKE

INGREDIENTS

INGREDIENTS

INGREDIENTS

2 oz. Bols Barrel Aged Genever 1/2 oz. Simple Syrup Small handful mint leaves PREPARATION

Lightly muddle the mint and simple syrup. Fill with crushed ice and add BB Aged Genever. Stir, top off with more ice, and garnish with a mint sprig.

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GoLdEN dELIcIoUs 1 Part Absolut Citron 1 Part Hiram Walker Caramel Apple Liqueur 1 Part fresh sour mix PREPARATION

Serve in a cocktail glass.

Garnish with an apple slice.

Bacardi OakHeart is the new, expertly blended, smooth and smoky, spiced rum and the biggest piece of innovation in 15 years for the brand. OakHeart was co-developed with over 4,000 consumers and 100’s of bartenders.

The product provides an authentic rum taste with a hint of smokiness and a noticeable kick. OakHeart is a tribute to the legendary and modern day adventurers honoring their core essence, a fierce loyalty, stout heart and unwavering resolve.

1 1/2 oz. Bacardi Oakheart Rum 4-5 oz. Coke PREPARATION

Build in an ice filled Highball Glass.

HEAT, MEET SWEET

Southern Comfort partners with Tabasco for the launch of Southern Comfort Fiery Pepper, a fierce fusion of SoCo and Tabasco brand pepper sauce. A perfectly balanced mixture of genuine whiskey and the premium flavors of Southern Comfort, infused with Tabasco, brings the sweet and heat in a one-of-a-kind product. “Fiery Pepper gives our consumers another unique way to enjoy Southern Comfort that will challenge their senses and fire up the night,” says VP, Managing Director for Southern Comfort, Mark Bacon.

FIEry pEppEr BLOODy MAry INGREDIENTS

2 oz. Southern Comfort Fiery Pepper 6 oz. Bloody Mary Mix Squeeze of lime PREPARATION

Combine ingredients in a tall glass with ice. Stir cautiously.

Garnish with a celery stick.

Mount Gay Rum offers their new 100-proof Eclipse Black which exudes an intense flavor with a bold Barbados expression. Eclipse Black is the only 100 proof rum that is aged in Kentucky white oak casks that are lightly charred, creating a balance of sweet oak, smoky flavor and rich amber color that is perfect on the rocks or mixed with ginger or cola.

BAjAN COOLEr INGREDIENTS

2 oz. Mount Gay Eclipse Black 3 1/2 oz. Ginger Beer 4 oz. Fresh passion fruit juice or passion fruit puree PREPARATION

Fill a highball glass with ice.

Pour all ingredients and stir well.

Garnish with a fresh mint sprig.

Hangar One Maine Wild Blueberry, the latest release from the handcrafted vodka, uses fresh wild blueberries from small farms of eastern Maine, the vodka is distilled in small batches and blended with the fresh juices to create an irresistible, smooth flavor. This will be Hangar One’s fifth flavor, adding to their Straight Vodka, Mandarin Blossom, Kaffir Lime and Buddha’s Hand Citron. Wild blueberries are smaller in size than regular blueberries and have a sweeter, more powerful taste.

GArDEN SIppEr INGREDIENTS

1 3/4 oz. H1 Blueberry 4 mint leaves and 4 basil leaves 1 oz. simple syrup 2 oz. club soda PREPARATION

Muddle mint and basil with simple syrup. Add H1 Blueberry and club soda. Pour over ice and garnish with mint.

CHILLEDMAGAZINE.COM CHILLEDMAGAZINE.COM

45 51

SHAKING AND STIRRING Noche bueNa

Heineken launches Noche Buena winter seasonal beer, a Bockstyled Lager brewed by Cerveceria Moctezuma, S.A. The limited edition traditional Mexican beer has a subtle sweetness combined with spicy Styrian hops grown in Slovenia featuring berry notes at the finish and a nice caramel toasted malt aroma at the nose.

LAUNCHES

amstel wheat

Brought to you by a trusted favorite, Amstel, is the brand’s first new product in ten years. Based on 140 years of brewing tradition and imported from Amsterdam, this authentic Dutch wheat beer is both refreshing and fullflavored. It’s the beer drinker’s wheat. “Amstel Wheat is a true reflection of the craftsmanship and quality that the Amstel brand is known for and we are extremely proud of this latest addition.”

Amanda Hawk, Brand Director.

iNNis & guNN

Award-winning Scottish craft brewer Innis & Gunn announces the release of two new limited beers, very limited production offer Highland Cask and the highly-anticipated Winter Beer. The Highland beer matured in the same casks as the 18 year old single malt whisky, which was just bottled earlier this year. These very rare casks return to the distillery after the beer matures, and may not be seen again until 2029. The beer is deep red and takes on the subtle flavor of the malt whiskies from the Highland region of Scotland.

MALT MAGIC guinness black lager

Guinness & Co. proudly announces its launch of Guinness Black Lager, which perfectly combines the refreshing taste of lager with the unique character and flavor of Guinness. “With Guinness Black Lager we really wanted to build on all the elements that people love about Guinness,” says Master Brewer Fergal Murray. “I have no doubt that Guinness and lager fans alike will enjoy this unique tasting new lager.”

Whyte & Mackay launch Mackinlay’s “Shackleton” Rare Old Highland Malt Whisky, a present day recreation of a Scotch whisky found frozen in Antarctica for 103 years. The Scotch was left behind by Shackleton a British explorer who almost became the first man to reach the South Pole.

He and his crew, including noted whisky drinker Frank Wild, came about 100 miles from the pole and needed to end the expedition and return on to their ship, the Nimrod. Anything that wasn’t a necessity was left at their camp in a hut, including a stash of three cases of Scotch whisky and two cases of brandy preserved frozen beneath the floorboards.

The 100-year old paper Scotch labels read “Rare Old Highland Malt Whisky, blended and bottled by Chas. Mackinlay & Co.” The Mackinlay brand, acquired by Whyte & Mackay, were excited to reconstruct the historic spirit and called on master blender Richard “the Nose” Paterson to re-create the blend.

Although the new Mackinlay does not include any of the original spirit Paterson says the nose and palate are identical, though the color of the new blend is darker. And although the origin of Mackinlay began under the ice, Paterson urges consumers to drink it neat…No ice.

cHilleDMagaZine.cOM

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first glass exploring the infinite benefits of mixology for today’s world travelers

Click to Explore

Can you imagine a world without color? Color defines us. It’s a silent language that we all identify with. Different colors have different meanings and these associations vary across cultures. For instance, the color RED in Western cultures is associated with love and romance. For the Chinese, RED is a color of luck and happiness. There are universal feelings that are conjured up as well, like seeing a woman in a sexy red dress or a man in a red power tie. We can all agree that choosing the color RED is an exciting and bold move, which is why we open this issue of Chilled with it.

Our cover story, (Belvedere) Special Edition RED Vodka and CEO Charles Gibb get the red carpet treatment for donating profits to help save lives.

Since it’s the Asian celebration color, we are painting the town red, with stories highlighting the flavors of the Far East, including sake and tea infusions, as well as the Asian influence on beer and bourbon. In this issue even gin is caught red-handed. Our red letter day continues to shine with sparkling wines, decadent chocolate spirits, warm musical offerings and liqueurs that tell of battles won and lost. Finally, if you find yourself in the red, check out Jon Taffer and his tricks of the trade, which reference the ancient art of feng shui. These will have you painting your front door red to invite prosperity.

So, raise a glass of RED and taste the color that will spark warm impulses within you, which should belong to good-hearted people everywhere.

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PHOTO CREDIT: Getty Images

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(

(

“i have been in this business a very long time,” says charles gibb, president of belvedere vodka. “nothing i’ve done in that time has generated as much passion and enthusiasm from myself, my team, retailers, distributors, everyone wants to help make a difference.”

CHILLED MAGAZINE

(

(

Simply Inspired

Belvedere Vodka is raising awareness and making it real simple for everyone to help make a difference this holiday season. You can help change the world; all you have to do is chose RED and you’ll be saving lives.

The world’s first super premium vodka introduces (Belvedere) RED Special Edition available from September 1st until December 31, 2011. For each bottle of Belvedere RED that is sold, 50% of Belvedere’s profits will be contributed to the Global Fund.

The Global Fund is dedicated to the prevention and treatment of HIV and AIDS, Tuberculosis and Malaria. Companies whose products take on the (product) RED mark contribute a significant percentage of their sales to the Global Fund.

Belvedere Vodka is the first spirits brand to partner with RED, which also has partnered with brands such as Apple, Starbucks, Gap and Nike. “I have been in this business a very long time,” says Charles Gibb, President of Belvedere Vodka. “Nothing I’ve done in that time has generated as much passion and enthusiasm from myself, my team, retailers, distributors, everyone wants to help make a difference.”

Belvedere Vodka invites consumers to help eliminate HIV/AIDS by a simple purchase of (Belvedere) RED Special Edition at a wide range of outlets, including retail stores, nightclubs, bars, restaurants and airports. “We are very passionate about giving back and with our partnership with RED we are able to make a difference on a global scale,” notes Gibb. “We are available in over 50 countries and when you can go from Heathrow to LAX to JFK and see our in-store promotional material everywhere you realize we are going beyond just donating money, we are raising social awareness and getting this important message out there.”

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(

Gibb reminds consumers that they are going to buy vodka either way this season, so they may as well buy (Belvedere) RED and contribute to an important and for Gibb, tangible goal.

“RED launched the AIDS Free Generation campaign due to reach its goal in 2015. In raising these funds we will help to eliminate mother-to-child transmission of HIV in a very short time from now, creating the first AIDS free generation in nearly thirty years. As a father of two young children I cannot conceive of children being born in this world with HIV. It is a beautifully attainable goal, for each child to be born healthy, and to make this type of difference, for me personally, is my main motivation.”

(Belvedere) Red Breeze

(Belvedere) Red Royale

INGREDIENTS 1 oz. (Belvedere) Red 1/2 oz. Belvedere Citrus 2 oz. Pineapple Juice Dash of Lime 1/2 oz. Grenadine Syrup

INGREDIENTS 1 1/2 oz. (Belvedere) Red 1/2 oz. crème de cassis Moet et Chandon Brut Imperial

PREPARATION Shake and pour over cubed ice into a highball.

PREPARATION Stir Belvedere Red with crème de cassis. Top with Moet.

Since its creation in 2002, the Global Fund has become the main source of finance for programs to fight these three diseases. It has saved 6.5 million lives. RED partners and events have generated over $170 million for the Global Fund. For more information visit www.theglobalfund.org.

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( ( Get Ready for Red Seeing red is a good thing with (Belvedere) Red Vodka cocktails. Mix ‘em up and help save a life - they’ll make you feel warm, inside and out.

(Belvedere) Red Pom Pom

INGREDIENTS 1 1/2 oz. (Belvedere) Red Splash of Lime juice Top with Fever Tree Ginger Beer Float Grenadine on top PREPARATION Build in highball.

Garnish with raspberry.

((

(Belvedere) Red Tart INGREDIENTS 1 1/2 oz. (Belvedere) Red 3/4 oz. Chambord Black Raspberry Liqueur Dash Amaretto 1/2 oz. Fresh Lime juice Top with Sprite PREPARATION Shake first 4 ingredients.

Top up with Sprite.

Garnish with red berries.

(Belvedere) Red Pomegranate Caipiroska

INGREDIENTS 1 1/2 oz. (Belvedere) Red 1/2 oz. simple syrup 3 bar spoons of pomegranate 3 wedges of grapefruit cut into chunks

( ( SIDE BAR Red Letter Days

Multi-platinum recording artist, USHER has teamed up with (Belvedere) RED to raise awareness for the issue of HIV/ AIDS. USHER has performed at several events to help launch (Belvedere) RED and can be seen in all advertising and POS for the brand. “We are very proud that USHER has agreed to join us as the face and ambassador for (Belvedere) RED,” said Gibb. “He really fits well with what we were looking for. We wanted someone musical since U2’s Bono started the whole RED program, and also our brand embodies fashion and music so USHER was perfect for us. He is a father of two, mature, internationally known, musically renowned, and of course talented. When we invited him to come on board, he was just as motivated and enthusiastic as the rest of us. He gives so freely of himself, he is truly a very giving and amazing person.

I can’t say enough about what a pleasure it is to work with him and that he is fantastic in everyway and one of our most genuine ambassadors.

VISIT BELVEDERE.COM OR SCAN ANY OF (BELVEDERE) RED QR CODES TO HEAR USHER SPEAK ABOUT HIS PARTNERSHIP WITH (BELVEDERE) RED AND HIS REASONS FOR JOINING THE CAUSE.

PREPARATION Muddle fruit with simple syrup and add rest of ingredients.

Churn over crushed ice.

Remember to go-in-for-red this season. It’s for a good cause.

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My

Japan Experience

by Junior Merino, The Liquid Chef

One night in 2005, while bartending at The Modern, I recall a guest sitting at the bar. He was a quiet gentleman from Japan, having a quiet dinner, and I remember serving him only wine while he ate. After his meal, he beckoned me over and said that he was not a cocktail drinker, but after watching me work for about two hours, he was intrigued by the passion that I put into each cocktail. He asked to try one, and four cocktails later I had a new convert. We got to talking and he invited me to Japan to present evolutionary cocktails at several events. The end of that year saw me on a first class trip to Japan for my inaugural Asian journey.

While in Japan, I was booked to do a few events in a couple of cities, including seminars for the Bartender’s Association of Japan, one of the world’s largest Bartender’s Associations. I also did an event at ANA Hotel at The Manhattan Lounge, which then licensed a few cocktails of mine for two years. Shopping for produce for these events was a memorable event for two reasons: first, the fruit was all amazing, with not one blemish or bruise. They were all uniform in size and color. The fruit was perfect! Second, the price: limes were $2 apiece, cherries were $1 each, mangoes ranged from $6 to $9 and were individually wrapped to ensure they were not bruised on the journey.

I was taken to different places during my trip, most of which were speakeasy type bars that had been around for a while – much longer than the boom of speakeasies that has recently occurred in the USA. It was at these establishments that I was introduced to the amazing Japanese bartending style. I was able to choose a fruit that was in season or a liqueur, as well as a main spirit and ice style, and the bartender would create a “classic” styled cocktail on the spot. One minor drawback was the 20-minute wait per cocktail, per person.

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A karaoke invitation by business associates in Japan is a mark of honor, and to refuse to go is both bad for business negotiations and also just rude (as is refusing to eat food that is ordered for you). So one night I found myself singing a mariachi song to enthusiastic crowds and eating a bowl of live baby eels. The next day treated me to one of the most memorable experiences of all. I was taken to a restaurant with only 8 seats, and a $1,000 tab per person bought you a truly amazing experience.

Across the table a woman sat preparing food and served us a small bite menu stopping only when everyone at the table had enough to eat. We also had the opportunity to drink any sake or any of the sochu varietals they had including sochu made from poppy seeds, rice, carrots – 26 different types in total.

When looking back at my Japan trips as I returned yearly to visit clients I am eternally grateful to everyone who made each trip a memorable experience. Working with so many people who were open to sharing their techniques with an outsider and helping me to understand their culture and traditions was humbling.

Arigato!

New York’s favorite Neighborhood sushi spot haru has a just as popular cocktail meNu. check out their silk laNterN, a smooth mix of calpico, light sake aNd soda garNished with a lYchee. calpico is a light, sweet japaNese uN-carboNated soft driNk ofteN used as a mixer. or trY some of these tastY pairiNgs complimeNts of haru.

Strawber

strawberrY fiN with tokYo tea

ry Fin

Another aspect of the Japanese system that I respected greatly was that they were career bartenders. They viewed bartending as a profession and were trained for it, like a doctor or teacher, and some of the best bartending schools in the world are located in Japan. What I found even more amazing is that each establishment I was invited to was consistently great across the board. I was served high-quality cocktails everywhere I went, which reflects the Japanese art of perfectionism that I greatly admire.

Tantalizing Tastes

INGREDIENTS

1 1/2 oz. Absolut Wild Tea 1 oz. Art of Tea organic black tea 1/2 oz. Cranberry 1/4 oz. Sour mix 1/4 oz. Cointreau PREPARATION

Pour all contents over ice, shake vigorously.

Add to pilsner glass.

Orange to garnish.

lobster with ultimat saketiNi INGREDIENTS

1 1/2 oz. Ultimat Vodka 2 oz. Reiko Sake 1/4 oz. Plum Wine PREPARATION

Shaken over ice, strain, and serve straight up in a Cosmo glass.

Garnish with shredded cucumber.

Lobste r-M

The ice program there amazed me.

They would carve ice, chip ice for hand crafted cocktails, crush ice, and use one-inch cubed ice. At each bar or speakeasy I was taken to, bartenders were enthusiastic not only to teach me about their regional ingredients and techniques, but also to have me make cocktails for them, as their style is classic-driven.

go-Ceviche n a

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THE ART OF

by Nicole DiMattei

I have a distinct memory of waking up on Christmas morning and making my parents tea before we could open presents. How they took it was a simple matter then of how much milk or sugar you added, being that mom’s was with a lot of milk and sugar and dad’s with just a touch of each. Thanks to one of my favorite places in New York City, Alice’s Tea Cup, through the years I’ve come to have a very different outlook on the tea ritual.

Take tea sommelier Cynthia Gold, whom I recently encountered in New Orleans at Tales of the Cocktail.

While I already knew the possibilities that tea could bring to a cocktail, I was intrigued as Cynthia explained the details of her profession including her trips to China, India, and Sri Lanka where she personally picked the tea she used in her blends. She initially approached me because I had created a blackberry and tea martini for Truvia, a natural sweetener. The original concept for the Tea-Ni, as it was dubbed, came about not only because iced tea is a refreshing low cal summer drink but also because tea infused alcoholic beverages were becoming quite popular. A perfect example is Firefly Sweet Tea. After being distilled four times, infused with local plantation grown tea and combined with Louisiana sugar cane, it became the world’s first hand-crafted sweet tea flavored vodka and now has a strong market presence.

Tea is said to have originated in China in the year 2737 BC. Shennong, the Chinese father of agriculture, is credited with making the discovery, though it’s open to argument whether the leaves blew into his boiling water or he chewed on them to cure an ailment. Regardless of tea’s origins, it plays a large part in Asian culture. The oldest cultivated tea tree in China is said to be over three thousand years old! It wasn’t until 780 AD, though, when the poet-scholar Lu Yu published the first definitive book on tea, Cha Ching or The Tea Classic, that the art of tea drinking was born.

By 900 AD, Japan had caught wind of its popularity and created its own customs, primarily Chanoyu, or the Japanese Tea Ceremony. Finally, in the 1600’s, tea was introduced to Europeans.

By the time Europeans learned of tea it was so expensive that, unless bought from the black market, a single pound of tea leaves would cost a British laborer nine months of wages. For wealthier society drinking tea became so fashionable that alcohol consumption dramatically dwindled as it became more readily available. Soon customs began developing all over the world. It became the most popular beverage among the colonies and in Massachusetts, tea with milk is mentioned in historian Madam de Sévigné’s letters from the 1680’s. Somewhat later in the 1700’s, Russians were topping tea with lemon and drinking it through a lump of sugar held between the teeth.

So when did mixing tea and alcohol first become popular? It’s a widespread belief that the credit goes to British sailors aboard the East India Trading Company ships. While importing tea around the world, the men would drink the local “firewater,” a term coined due to the frequent inclusion of red pepper in the brew which disguised the awful taste of poorly made alcohol.

Masking it even further, they’d mix the firewater with whatever they could get their hands on and since cargo ships stocked with tea surrounded them, it seemed a logical combination.

When including teas in recipes myself, rather than mix with tea brewed in water, I like to infuse the tea directly into the alcohol or simple syrup because the batches have a greater shelf life (if using water-steeped tea batches should be made daily). I also find that infusing in spirits directly results in more subtle and complex scents. Compared with fruit infusing for example, the alcohol appears to pick up more of the aromas.

For two of my favorite tea-infused recipes, I start with a base spirit of vodka because I find the neutral palette allows the tea to have a stronger presence in the mix. In the first batch, I add two cups of vodka, the zest of four lemons, and six teaspoons of loose black breakfast tea. In the second, I add two cups of vodka, two split vanilla beans, and six teaspoons of loose chai tea. After covering and letting them steep for about four hours, I strain both over cheesecloth into separate containers and combine with two cups of simple syrup. Be careful not to let the tea sit in the alcohol for more than eight hours as it will get bitter.

I’m amazed at the wonderful responses I’ve received from these simple recipes, I am truly beginning to appreciate the vast amount of cocktails that can be created from over 1,500 types of tea. This leaf, which has been used for almost 5,000 years, still has so much potential. Since working on tea infusions, I’ve been singing its’ praises to anyone who will listen.

Only one question remains: what kind of tea infusion will my parents ask me to make them this Christmas?

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Blending Tea

The drink named for golfer Arnold Palmer consists of 1/2 iced tea and 1/2 lemonade and is often called a half and half. Add vodka and sweet tea and the drink becomes the John Daly, also a pro-golfer. In Miami, add Danzka Vodka, Jim Beam Bourbon and Bacardi Limon and the drink becomes The Flop. There are so many ways to mix up tea in cocktails, including the Long Island Iced Tea, which doesn’t include any tea. Served hot or cold, tea added to a cocktail gives an exotic boost.

Give these brands a mix:

Chai Vanilla Cocktail

In a mixing tin half filled with ice, add: 3 oz. Vanilla Chai Tea Vodka Shake until the tin frosts, add: 1 oz. half and half Swirl to combine, strain into tall glass filled with ice.

UV Sweet Green Tea Absolut Wild Tea Twisted Tea Qi Spirits Tea Firefly Jeramiah Weed

Lemon Tea Cooler

In a mixing tin half filled with ice, add: 4 oz. Lemon Tea Vodka Shake until the tin frosts, strain into tall glass filled with ice.

Garnish with lemon wedge.

on the house Wild Hibiscus Flower Company offers Heart-Tee, a pure, high antioxidant Wild Hibiscus Flower Tea with intense berry flavor.

Each tea bag contains three whole premium hibiscus flowers that retain their high antioxidant benefits by using a unique cold-dried process. A great infusion choice!

Fun Fact

Mark Dowey, CEO of Innovative Flavors, recognized the branding potential of the Arnold Palmer and presented a business plan on a napkin to Palmer’s agents. Partnering with Arizona Beverage Company, the brand reached $100 million in sales and represents 10% of the Arizona brands business.

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n o b r u o B th i w r i a f f A Love A

by Tom Fischer

There’s been

an Asian fascination with all

things American, and vice versa, since post World War II so it’s understandable why Asians have a love affair with bourbon whiskey. The fact is - in Asian culture there is a perfect balance between honorable old world traditions and innovative new world technologies. This can also be said of the American South, particularly Kentucky, but it’s also possible that it simply boils down to the sweeter flavor of bourbon being appreciated by the Asian market.

“I believe the popularity and prestige of cognac throughout Asia has benefited bourbon’s success,” says John Shutt, international sales and marketing executive at Age International Inc., owners of Blanton’s Bourbon.

“The sweetness of cognac compares to that of bourbon, which makes for an easier transition or crossover which is why Tokyo and Shanghai bars continue today to expand their bourbon portfolios.”

Blanton’s Bourbon was created by Master Distiller Elmer T. Lee in 1984 in the super premium category as the world’s first single barrel bourbon, and was later purchased by Takara Shuzo which is based in Kyoto, Japan. After forming Age International Inc., they created several export only expressions of Blanton’s including a 132 proof, “straight from the barrel” that can only be purchased overseas. This leaves some American bourbon enthusiasts, who already enjoy the original Blanton’s serious flavor, longing to find a bottle.

Jim Rutledge, the master distiller at Four Roses bourbon, has been in the distilling business for nearly 45 years. He recalls the dramatic increase in demand in Asia when it became the first hot market outside the U.S. over twenty years ago. “It was puzzling to everyone, and caught the industry by surprise,” he explains.

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Rutledge worked for Seagram’s at that time and spent years trying to convince them to re-establish Four Roses as a bourbon since the brand existed then as a “blended whiskey,” not a bourbon nor produced at the Lawrenceburg, Kentucky distillery. Four Roses had previously enjoyed a strong reputation as one of six bourbons sold during Prohibition and the #1 bourbon sold afterward before being discontinued in the 50’s. After disappearing for half a century, a Japanese company decided to allow this once top selling bourbon in America to return to the U.S.

As the story goes, Seagram’s went out of business and in 2002 Kirin Brewery Company, Ltd. of Japan along with Kirin Holdings took ownership. Rutledge asked them if they’d be willing to lose the blended whiskey appellation with the Four Roses name on it and bring back the bourbon. The answer was “yes” and they immediately released it. With only enough inventory to support Asian and European markets, Kentucky was the lone U.S. market until 2007, when more states were slowly added. Today, Four Roses is in 45 states.

In April of 2009, Hideki Horiguchi moved from Japan to Kentucky to become President/CEO of Four Roses Bourbon. At industry events, Hideki’s kindness and presence is always a reminder of the ongoing special relationship between Japan and Kentucky. However surprising, the two seemingly different cultures and settings have a strong connection. Perhaps their mutual respect is similarly born out of a love of tradition and courteousness and, of course, the long time fascination with bourbon’s flavor.

To bring the flavors of Asia and Kentucky together, Antonio Lai, a Hong Kong based mixologist, shares his favorite bourbon recipe. Additionally, BourbonBlog.com mixologist/chef Stephen Dennison has transformed Western cocktails using simple Asian ingredients and flavors.

ON The hOuse

Asian drinking etiquette differs from that of the United States. Here are some important differences in behavior so you can avoid an embarrassing faux pas while visiting: • When drinking in Korea or Japan never pour your own drink. Always let another drinking companion pour your drink and pour others’ for them in return.

• A common toast in China is “Gan Bei” which means “empty cup”. Another one is “Yum Seng”, which means “finish drinking”. This is the western equivalent of “bottoms up”. After the toast take a few sips and set down the glass.

• Drink the local favorite … Tiger beer in Singapore, Kirin beer in Tokyo, San Miguel beer in Manila and Tsingtao beer in Shanghai. Don’t order a Bud! Tom Fischer with Four Roses president Hideki Horiguchi

pOMeGraNaTe WhisKey sOur Recipe by BourbonBlog.com chef/mixologist Stephen Dennison

Drinking vinegars come in all shapes and forms and provide a lot of flavor in small proportions. here, the caramel popcorn nuances of Willet compliment the flavors of pomegranate and lemon.

IngReDIentS

2 oz. Willet 8 Year Old Bourbon 1/2 oz. Pomegranate drinking vinegar Splash of simple syrup Fresh sour mix, to fill Pomegranate seeds, to garnish PRePaRatIon

Place all in a Collins glass, leaving 1” space to the top. Pour into a cocktail shaker and shake well. Strain into a chilled martini glass. Garnish with pomegranate seeds.

Thai Basil Julep

aNGel WhisKey sOur

Recipe by BourbonBlog.com chef/mixologist Stephen Dennison

Recipe courtesy of antonio Lai

The Mint Julep is the traditional cocktail of the Kentucky Derby.

The peppery nuances of Thai basil play well with bourbon making this recipe a hit at your next party.

1.7 oz. Jim Beam White Label Bourbon .7 oz. Egg White .7 oz. Fresh Lemon Juice 2 Drops Angostura Bitters 1 Pack Chinese Brown Sugar 1/2 Piece fresh Ginger Root

IngReDIentS

2 oz. Four Roses Yellow Label bourbon 10 to 12 leaves Thai basil 1/2 oz. simple syrup 1 sprig Thai basil (with top left on) Cracked ice PRePaRatIon

In a shaker, lightly muddle basil leaves. Add bourbon, simple syrup, and ice. Shake well. Strain through a fine mesh sieve into a julep (or Collins) glass filled with cracked ice. Garnish by slapping basil sprig to release the bouquet and dropping into cocktail.

IngReDIentS

PRePaRatIon

First, cook the sugar and ginger in 10 oz. water and bring to a boil.

Cool, then dry shake this mixture with Bourbon, egg white, and lemon juice. Shake and strain over ice and add bitters.

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ASIAN BREW

By Lynda Calimano

When most people think of international or imported beers, countries like Germany, Belgium, or even Mexico might quickly come to mind. But how many think immediately of beers from Singapore, China, Japan, or Thailand? While brands like Singha, Tiger, Tsingtao or Sapporo may not be the first to come to mind, many are applauding these imports for their great taste and brewing excellence. Some may say the history of beer in Asia is not as rich or varied as it is in North America or Europe, but history shows that the experimentation with brewing alcoholic beverages there dates back thousands of years when ancient brew masters did their brewing from rice, not from wheat, barley, and hops.

How does the Asian beer market compare to the European beer market? Asia has overtaken Europe as the world’s biggest beer producer for the first time in 35 years, according to a 2010 study issued by the research arm of the Japanese brewing giant Kirin Holdings. Highlights of the report included that this was the first time that Asia had topped the global beerproduction rankings since Kirin began surveying the industry in 1974. Asia, where the volume of beer production in 2010 increased by 5.4% from its prior year, remained the largest beer-producing region in the world, capturing a 33.3% share of global production.

At the same time, European beer companies experienced a production drop of 5.1%.

SINGHA Singha is the original premium Thai beer.

Brewed from the finest ingredients, Singha is a full-bodied, 100% barley malt beer that contains notes of lemons, flowers and cinnamon. The delicious fruity and spice aromas mix well on the palate with a subtle touch of sweetness.

The crisp carbonation and strong hop characteristics keep the palate lively and fresh. Today, Singha Beer can be found at Thai and Asian fusion restaurants as well as leading restaurants and specialty grocers.

Singha Lager contains 5.8% ABV.

TSINGTAO LAGER

The largest and most prestigious brewery in China, the Tsingtao Brewery was founded in 1903 by German settlers in Qingdao.

Introduced to the United States in 1972, Tsingtao (pronounced CHING-DOW) soon became the top-selling Chinese beer in the U.S. market and has maintained a leadership position ever since.

Tsingtao Lager is an amber-colored, pilsner-style beer that has a crisp, slightly malty flavor and nutty sweet taste. Its refreshing flavor profile complements spicy, flavorful Asian cuisine.

It is brewed with the finest all-natural ingredients including domestically-grown hops, high quality barley and spring water from China’s Laoshan mountain region. The brand is sold in more than 60 countries worldwide and is the #1 branded consumer product exported from China.

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T IGER BEER Launched in 1932, Tiger beer has received global praise as one of the finest beers in the world. It has consistently come out on top in world tastings, winning awards in recognition of its crisp, smooth, refreshing, well balanced and flavorful taste. This European style lager is brewed using only the finest natural ingredients including malted barley from Australia and Europe (adding wonderful body and flavor to the beer) and bitter hops from Germany which deliver its characteristic bitter zest. The brewers believe that what makes Tiger a true standout “is the special strain of yeast used in this bottom fermented beer.” This unique strain of yeast is specially cultured in Holland and works slowly in the golden liquid at low temperatures instead of fizzling away on the surface of the 5% alcoholic brew. Tiger has also accumulated over 40 awards and distinctions. Some of the more notable awards include a gold medal at the Brewing Industry International Awards in 1998, a gold medal in the European Style Pilsner category at the World Beer Cup 2004, and a gold medal for the Australasian, Latin American or Tropical-Style Light Lager category at the New Zealand International Beer Awards 2008. Beer lovers worldwide can find Tiger beer in more than 60 countries.

Fun Fact The number “1” replaces the letter “i” in the logo and represents Tiger’s ambition to be a world-leading beer.

SAPPORO Sapporo, the oldest beer brand in Japan, was first brewed in Sapporo, Japan in 1876 by the German-trained brewer Seibei Nakagawa. From the start, Sapporo was a favorite among beer lovers for its crisp, clean taste and an advanced brewing process they respected. Sapporo Premium was brought to the U.S. in 1964 and then in 1984, Sapporo U.S.A. Inc. was founded to maintain the high quality and distribution of the brand throughout the country. Thereafter, Sapporo quickly established its status as the #1 selling Asian beer in the United States.

With a lush use of aromatic hops, Sapporo Premium has an amazingly crisp taste, refreshing flavor, and refined bitterness leaving a clean finish. Today, three varieties of the brand (Sapporo Premium, Sapporo Reserve, and Sapporo Premium Light) are enjoyed by beer connoisseurs across the country. cHILLEDMaGaZInE.cOM

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Cordially, Cordials the elixir of life

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by Anthony Caporale

I

t’s true, cordials are well, nice! They provide the juice that often starts the motor up or cools it down.

How funny is it that their birth came in a cold and windy place, the Highlands of Scotland. The year was 1745, and Prince Charles Edward Stuart was attempting to restore Scotland’s famed House of Stuart to its rightful place. Although his army of Highland clans was strong, he was badly out manned and the rebel forces defiantly won the fight at the battle of Culloden Moor.

Even with a bounty on his head equal to close to $25 million today, the prince managed to evade capture thanks to the loyalty of the Highlanders who never revealed his hiding place, believing he would fight for them once more. On finally fleeing legend has it that the prince bequeathed the recipe of his personal elixir to one loyal supporter, Captain John MacKinnon. That elixir soon became known as an dram buidheach – the drink that satisfies – Drambuie, as we know it today.

Alcohol, a powerful solvent, was useful in extracting the essence from fruits, nuts, herbs, and spices. Frangelico, Benedictine, and Chartreuse were first made by monks, and the original name for Chartreuse tellingly was Elixir de Longue Vie, meaning “elixir of long life”.

So goes the story of the origin of a great liqueur.

Unfortunately, by today’s standards it may seem like the prince shortchanged Captain John, essentially saying, “Hey, John, thanks for passing up $25 million – here’s a bottle of Scotch.” To understand why the prince’s gift was in fact a worthy repayment for his life, we must first understand the noble history of liqueurs.

The relationship of today’s consumers with liqueurs perhaps runs far deeper than we know. Some date back centuries and are as popular as ever while others like PAMA and St. Germain are new to the scene and are just as distinct. Perhaps it’s like the legend of Prince Charles. Clearly the intention of the Prince was to reward the captain with a life for a life. In return for keeping him safe and well, the Prince was bequeathing not just a drink but one that would keep MacKinnon alive and obviously, very happy.

Way back in the Middle Ages, alchemists began experimenting with distillation while seeking ways to transform metals into gold, leading later to monasteries expanding on their techniques believing God had hidden the elixir of life amongst us.

Oddly enough little thought was given to taste and typically the bitter preparations were not even drinkable – after all most were single distilled from less than choice ingredients. With the colonization of the New World, new ingredients and cheap cane sugar became available for flavoring, completing the evolution that still defines liqueurs today. At that time these sugary beverages were still widely known as elixirs, synonymous with a bitter health tonic. In 1755 a badly needed makeover came in the name of author Polycarpe Poncelet, who coined the term liqueur to differentiate these drinks from medicines.

Asian Liqueurs

Asia has its own unique tradition of liqueurs and in fact records of Chinese distillation go back long before the Greeks and Egyptians.

Brands like TY KU and SOHO have become staples in American bars. More exotic is Kwai Feh, which captures the essence of fresh lychee fruit and in an Eastern twist on the Drambuie legend, is rumored to have been a gift from Emperor Ming of the Tang dynasty to one of his more charming consorts. Ly Shan, a Chinese liqueur, is also made from lychees but adds rose petals. From Thailand comes Mekhong, a 70 proof sugar cane spirit that flirts with the category by combining caramel and a secret blend of local herbs, though it lacks the sweetness that defines a true liqueur.

All of these liqueurs can be enjoyed straight and they mix beautifully, especially with other fruits and flavors native to Asia.

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CHEERFUL COCKTAILS As the air turns crisp our hearts warm with thoughts of festive get togethers. Celebrate with these delicious recipes from The Perfect Puree of Napa Valley developed by Bacardi Master Mixologist Manny Hinojosa.

HoLIDAy Joe Ingredients 1 1/2 oz. Bacardi 8 3/4 oz. Disaronno 1/2 oz. Chocolate liqueur 2 oz. Perfect Puree Raspberry Puree, thawed Hot coffee Whipped cream Cinnamon powder

Preparation

Combine Bacardi, Disaronno, Chocolate Liqueur and Raspberry puree into a mug. Add hot coffee, filling mug almost to the top. Add whipped cream layer to the top of the liquid.

Drizzle raspberry puree onto the whipped cream and sprinkle cinnamon powder on top to finish.

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OxLey SLInG Ingredients

1 1/2 oz. Oxley Gin 2 oz. Perfect Puree Cranberry puree, thawed 1/4 oz. Perfect Puree Ginger puree, thawed 1/2 oz. Lemon juice 3/4 oz. Grenadine 2 oz. Pineapple juice 1 Dash of bitters

Preparation

In a mixing glass add all the ingredients, then add ice and shake. Pour into a glass with fresh ice.

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WInteR DISARonno SmASh Ingredients

1 oz. Disaronno Liqueur 1 oz. Woodford Reserve 1 oz. Perfect Puree Raspberry Puree, thawed 2 oz. Perfect Puree Cranberry Puree, thawed 1 Small sprig mint 1/2 oz. Lime juice

Preparation

In a mixing glass, muddle mint.

Add raspberry and cranberry purees. Add the rest of the ingredients and ice, shake and strain into an old-fashioned glass with fresh ice. Garnish with sprig of mint.

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WInter PomeGranate Pear Ingredients

1 1/2 oz. Grey Goose La Poire 3/4 oz. St. Germain 1 oz. Perfect Puree Pear puree, thawed 1 oz. Pefect Puree Pomegranate Concentrate, thawed 1/2 oz. lime juice 1 oz. egg white (optional)

Preparation

Combine ingredients into a mixing glass with ice. Shake and serve up in a chilled martini glass. Garnish with a lime or slice of pear.

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IN THE MIX

EVENT

a n o K l a Roy al iv t s e F i a T Mai

This year’s Third Annual Don the Beachcomber’s Mai Tai Festival held at the Royal Kona Resort on Hawaii’s Big Island attracted tons of Mai Tai and rum aficionados from around the world. “The event was a tremendous success, drawing thousands of visitors to enjoy the Mai Tai Mix-Off, the World’s Best BBQ contest, the Mai Tai Marketplace that showcased local arts, crafts, and foods, Mai Tai and rum seminars by historian Beach Bum Berry, a pool party featuring live entertainment

by Henry Kapono, and an evening concert with the alternative rock group the Spin Doctors. We’re already planning for next year’s festival,” said Liz Bell, event coordinator and marketing and business development director for Hawaiian Hotels & Resorts.

From over 100 initial bartenders the top 30 bartenders were selected to compete for the title as the mixer of the “World’s Best Mai Tai” and a grand prize of $10,000. This year’s first place winner, Christina Maffei, came in fourth at last year’s Mai Tai festival, but was determined to go all out this time using her philosophy of cocktail making she calls “liquid artistry.” The secret to her award winning recipe was the addition of pineapple sorbet, supplemented with Bacardi Gold, which gave the drink a nice texture while keeping it cold and tantalizing.

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ower

an M. H

by Se Photos

Coming in second in the mix-off was Adam Eddy Bursik, who happened to be visiting the Islands and learning about his idol, Don the Beachcomber, for whom the festival is dedicated. Bursik, bartender and manager of the Rum Club in Bratislava, Slovakia, won “Bartender of the Year” honors in his home country in 2010.

John Abreu came in third with his concoction called the “Nutty Mai Tai,” which blends rum with macadamias, pistachios, cashews and coconuts. He works at the Outrigger Reef’s Kani Kapila bar in Honolulu.

The People’s Choice Mai Tai winner was Brice Ginardi from Okolemaluna Tiki Lounge in Kona. He earned over $500 in tips and won a hand carved tiki trophy.

In addition to the Mai Tai Mix-Off competition, the day-long festival featured the “World’s Best BBQ” contest, which was won by Chef Aaron Carter of Banji’s Paradise Bar and Grill in Waikoloa. He won both the Judge’s and People’s Choice awards, which earned him four round trip tickets for two from Kona to Maui, 10 nights at the Royal Lahaina Resort, a luau for four and a $1,000 food and beverage credit at the property.

This year’s judges were celebrity super chef Sam Choy, Rock and Roll Hall of Famer Mick Fleetwood, famed mixologist Manny Hinojosa, Publisher of Hawaii Beverage Guide Chris Teves, Mai Tai historian and rum expert Beach Bum Berry, and Bacardi Brand Master Juan Coronado. The festival sponsors were Hawaiian Hotels & Resorts and Young’s Market.

Grand prize winner Christina Maffei

Plans are already underway for the Fourth Annual Don the Beachcomber Mai Tai Festival tentatively scheduled for August 18, 2012.

For additional information and hotel reservations, call 800-22-ALOHA (222-5642) or visit online at www.royalkona.com.

Side Bar Q&A With the World’s Best MAi tAi MAker ChristinA MAffei

Runner up Adam Eddy Bursik

What was your inspiration for your winning Mai tai?

Inspired by Don the Beachcomber and Trader Vic, Ilikea’s Mai Tai is based on the original recipes incorporating a Hawaiian flare to the drink by using flavors of caramelized pineapples, ginger and kaffir lime leaves. The flavors of Bacardi Sorbet showcase the fresh flavors of the fragrant and sweet Maui grown pineapple.

Can you explain your mixing philosophy, “liquid Artistry”?

It combines the ideas of a bar chef and the ingredients of a liquid kitchen to create a tantalizing sensation. To take it a step further, I add market fresh ingredients, homemade components such as infusions, herbal and spice flavored syrups, and fresh squeezed juices and purees to create my signature “Liquid Artistry” recipes.

What do you plan to do with the grand prize money?

It was my parent’s 40th wedding anniversary this year and I haven’t seen them since I moved to Hawaii. I surprised them and my other half with a family trip to Napa to celebrate.

Third place John Abreu

do you plan to enter the Mai tai contest again next year?

Absolutely! I intend on defending my title.

WINNING RECIPE

• ILIKEA’S MAI TAI

INGREDIENTS

1 oz. Bacardi 8 1/2 oz. Disaronno Amaretto 1/4 oz. Domaine de Canton Ginger Liqueur 3/4 oz. Kaffir Lime-Orange syrup (homemade) 1/2 oz. Perfect Puree Carmelized Pineapple Concentrate 3/4 oz. Fresh Lime juice PREPARATION

Shake and pour into a highball. Layer with 1/2 oz. Bacardi Select.

Top with pineapple Bacardi Gold sorbet.

Garnish with a pineapple wedge, sugar cane stick, and green orchid.

SYRUP Steep about 20 kaffir leaves in water. After water is fragranced enough (about 10 minutes low simmer), make simple syrup with equal parts of the kaffir water and sugar, simmer with peel from one orange for about 20 minutes.

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Never Break the Chain Mick Fleetwood

Mick Fleetwood made loving rum fun at the Third Annual Don the Beachcomber’s Mai Tai Festival at the Royal Kona Resort on Hawaii’s Big Island. The founder of legendary rock band Fleetwood Mac judged the “World’s Best Mai Tai” contest while on Maui promoting his new Fleetwood’s Restaurant and Fleetwood’s Wine Cellar. At Chilled we never did believe in the ways of magic, but after chatting with Mick we’re beginning to wonder why….read our Q & A with the extraordinary Rock & Roll Hall of Famer Mick Fleetwood and you will too.

F leetwood’s on Front Street and Fleetwood’s Wine Cellar on Maui offer some

of your signature creations such as Mick’s Shepherd Pie and Drum Sets (flaming chocolate-filled deserts) along with wines from your Private Cellar collection. What type of place is Fleetwood’s?

We are laid back and eclectic. Some places you go to have a curfew for ordering eggs, but if you go out to eat, why can’t you get an egg if you feel like it. We are not a 5 Star Italian place or a pizza joint, we’re a place where you can come in with the kids and then later come back for a nice dinner and listen to live music, but we are definitely not a club. We’re great local music, eclectic food, great wine, art and entertainment.

You mentioned music?

I think after 40 years in the music business I have reasonable taste in music. Since I have lived here on Maui, I have had the pleasure of enjoying the local talent and have met some really great players. I selfishly am involved with the music component at Fleetwood’s and listen to and chose the music myself.

Along with a live representation of your taste in music, will featured wines include your Private Cellar Collection?

There are wine-tasting opportunities and some of my Private Collection wines are available. In the cellar we also have displayed the arts from local artists, and I am proud to be able to offer the local artists a platform to be seen. It is a great place for these two crafts to co-exist in terms of established wines and great art.

So, what are you looking forward to most from the Mai Tai festival?

I’m looking forward to the scratch DJ’s coming from all over the world and I am also looking forward to watching a mixologist walk away with the $10,000 prize, it’s a supreme prize. But most of all I am hoping that I’m able to walk at all after tasting all of the winning drinks.

Photo by Sean M. Hower

The winning recipe uses Bacardi in the mix, What’s your favorite rum drink?

The Mai Tai, no really, it really is the Mai Tai. That’s why this is so exciting for me. I do have my own interpretive taste for the Mai Tai. If the cocktail goes too far in the sugary sweet direction it is trying to hide something. I know it is a sweet driven drink, but go too far over that line and I will back track away from that recipe. If the mixologist knows their law of averages, the color, balance and blend will resonate their interpretation. And every interpretation will be different, but that’s why it’s a fun competition.

You seem to enjoy good food, wine and entertainment. What in you opinion makes for a good time?

Yes, I have been blessed. When you travel your whole life from stage to stage and place-to-place you quickly learn that it does not matter where you are, a local place around the corner in Nottingham or a fancy exclusive London restaurant, the best time, the best place is a place where you feel welcomed and comfortable. The sense of belonging in a bar or restaurant where the people welcome you is what’s most important. The ambience sucks you in and the people make you feel relaxed and at home. It is everything. Without it you don’t amount to much in my opinion.

In your opinion, what is the most important thing you have learned in the food and wine business?

Patience. I’ve learned to be very patient. Also, I’ve learned to be open and willing to learn from other people. In my restaurant I’ve combined a quiet team of people who know what they are doing, like, for instance hiring my sous-chef from Hell’s Kitchen. Everyone plays an important part. Being committed to a rock and roll band like Fleetwood Mac for years, I have learned the importance of parts making up a whole. Everyone has a role to play, everyday is show time, and the show must always go on. You must deliver, every time. For a restaurant, just like a band, everyone involved must feel like they are part of a family. Each and every member is equally important. Without all of the components you won’t go on successfully.

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IN THE MIX

RHYTHM & BOOZE

Listening to music is aLmost a necessity when enjoying a drink in a sociaL setting. these products put a new spin on everyone’s favorite companion to drinking … music.

Zane Lamprey Live was recorded in San Diego at the last stop of Zane’s 30-city Sing The Booze national tour. Zane, host of the cult sensation “Three Sheets” on Spike TV and the award-winning “Drinking Made Easy” on HDNet debuts his album featuring 11 original comedic songs about the joys and perils of dinking.

Tracks include “Beer, I Love You”, “Wine in a Box” and “Baby, You’re Beautiful (When I’m Drunk)”.

Music industry legend Chris Blackwell launches Blackwell Fine Jamaican Rum. An inductee into the Rock & Roll Hall of Fame, Chris founded Island Records and is credited with introducing the world to Cat Stevens, U2, Grace Jones and Bob Marley, to name a few. He also founded Island Outpost, a group of eclectic resorts in Jamaica, with the flagship property, GoldenEye Hotel & Resort, being the former home of author Ian Fleming where he wrote all of his James Bond novels.

GOLDENEYE INGREDIENTS

3 shots Blackwell Rum 1 shot lime juice 1 shot orange juice 1 shot pineapple juice 2 shots simple syrup PREPARATION

Pura Vida Tequila investor, Rock-N-Roll Hall of Fame musician Billy Gibbons, of ZZ Top, and founder Stewart Skloss, present Radio Pura Vida- the first station fueled by tequila.

Radio Pura Vida can be heard as a free iPhone, iPad, iPod application download. Along with an eclectic mix of music, the radio station will include exclusive music from Gibbon’s never-before released personal library and air interviews with many of Gibbons’ legendary industry friends. “With the launch of the new smart phone applications, listeners can now take the party with them wherever they go,” says Skloss.

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Combine all ingredients in a cocktail shaker and shake.

Garnish with orange or pineapple slices. (For frostier version, throw all in a blender and blend until smooth).

Grey Goose Rising Icons Tour launches Season Three with Big Sean, Future, Miguel and more. Rising Icons is a weekly television event aired on BET honoring the spirit of creative excellence by recognizing the world’s most influential young artists.

The original series features a different artist every episode, with live performances and intimate conversations, revealing the essence of what it takes to be the best in music and entertainment today.

Smirnoff teams up with Madonna and her choreographers, Rich & Tone as part of The Smirnoff Nightlife Exchange Program. Eleven finalists will compete for a chance to become an official member of Madonna’s Dance Crew. Each will have a final performance in front of Madonna before she personally selects the best dancer at the Global Dance Party in NYC.

Capra at the Redbury Hotel. Photo credit: A&R Worldwide.

Rockin’ Wines Patrick Krutz, winemaker and owner of the luxury brand Krutz Family Cellars, is a serious fan of music. He was inspired to create House Band Wines when some of his music industry friends complained that they couldn’t get good, consistent wines by the glass for their music venues and from a winery that truly connected with their audience. The wine is packaged to allow the wine to go where glass isn’t allowed and to further reduce production and shipping costs and waste.

The official wine of rock ‘n roll combines the world of wine with music. Winemaker Mark Beaman of Wines That Rock, while blasting classic tracks from The Rolling Stones, Pink Floyd and The Police in his cellar, crafted custom wines for these legendary artists and their timeless albums – pairing one of a kind wines with rock ‘n roll royalty.

The labels use the artwork from the original album jacket with the back set up as liner notes and all. As if that wasn’t cool enough, WTR contributes a portion of their proceeds from every bottle sold to the T.J. Martell foundation, one of the music industry’s largest charity foundations.

Rock on.

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IN THE MIX

LAST CALL

Liquid Library

See Mix Drink

By Brian D. Murphy

A Refreshingly Simple Guide to Crafting the World’s Most Perfect Cocktails. Written by Brian D. Murphy, this cocktail book offering instructions through infographics can turn anyone into a master mixologist. See Mix Drink is perfect for anyone who enjoys entertaining and wants to deliver cocktail masterpieces, shaken or stirred.

ginger BliSS anD The VioleT Fizz By a.J. rathbun

A cocktail lover’s guide to mixing drinks using new and classic liqueurs written by master mixologist A.J. Rathbun offers 200 recipes tapping into a whole new world of trendy, classy, flavorful cocktails that don’t show up in the usual bartending guides.

The hour

By Bernard DeVoto

The Cocktail Manifesto written by Pulitzer Prize and National Book Award winner Bernard DeVoto, is one part history and two parts manifesto in which DeVoto turns his shrewd wit to the spirits world, instructing his readers on how to drink like gentlemen and sheds light on the simple joys of the cocktail hour.

Drinkology Beer

By James Waller

A Book About the Brew. Written by James Waller, another fabulous addition to the Drinkology series, this fun, fact-filled guide to the world of beer and beer culture is written for beer lovers. Like the rest of the Drinkology series, Drinkology Beer comes complete with a selection of beer-cocktail recipes, as well as a menu of dishes to make with your beer.

BarrelS anD DraMS

By William M. Dowd

The History of Whisk(e)y in Jiggers and Shots by William M. Dowd is a trip down the worldwide whiskey trail with this collection of articles on the intricacies of whiskey making and the heritage of whiskies around the globe. Dowd also profiles some of the most famous figures in the whiskey industry, including Jack Daniel, George Smith and the Beam family.

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IN GIVING (BELVEDERE) RED Special Edition is the same naturally smooth vodka that you know and love in a (PRODUCT) RED Special Edition bottle. For every bottle you give, or keep, we at Belvedere Vodka will contribute 50% of our profits to the Global Fund to invest in programs that help eliminate HIV/AIDS in Africa.

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Belvedere is a quality choice. Drinking responsibly is too. Belvedere Vodka 40% ALC./VOL. (80 PROOF) 100% neutral spirits distilled from rye grain. ©2011 Imported by Moët Hennessy USA, Inc., New York, NY.

REALLY MAKING “WE’RE A DIFFERENCE AND SO CAN YOU. ” USHER