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TRANSFORM THE ORDINARY COCKTAIL S O P H I S T I C A T I O N I S M O D E R A T I O N . P L E A S E D R I N K R E S P O N S I B LY.

www.chambordonline.com

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TRANSFORM THE ORDINARY COCKTAIL

PINK YOUR DRINK

S O P H I S T I C A T I O N I S M O D E R A T I O N . P L E A S E D R I N K R E S P O N S I B LY.

www.chambordonline.com

CONTENTS

V5-ISSUE 1

features

Chilled presents the search for Captain Morgan Black Spiced Rum’s boldest bartender

A sip down memory lane

Battle of the Black

Liquor’s Leading Ladies Women mix it up in the spirits world

Bacardi Celebrates 150 Years Happy Anniversary, Bacardi

Honoring the Classic Cocktails

Chilled’s Choice We link the hottest trends to some even hotter brands that bartenders “must shelve” in 2012

The Rise of American Whiskey’s and Bourbon All signs point to brown

Frank Sinatra and the Rat Pack, the original hipsters

The latest news on the beer frontier

Jack Daniel’s - Thank Frank

Cheers to Craft Beers

Meet LUPEC

Ladies United for the Preservation of Endangered Cocktails

United States Bartenders Guild Chilled speaks with National President Dave Nepove

Recipes The best of the classic cocktails

Event Coverage

Ballo, Mohegan Sun, hosts after party for the casino’s 15 year anniversary

Event Spotlight Interview with Todd English Celebrity chef dishes on his latest food pairings

CHILLED MAGAZINE

I t ’s th e re. I n th e b a c k o f yo ur hea d. On you r s h o u l d e r. B e h i n d yo u r eye s . L u r ki n g i n th e co r n e r o f the room . Th e voi ce th at ke e p s yo u u p at n i g h t. Th e s o n g yo u h ave n ’ t yet sung. Th e sto r y yo u h ave ye t to te l l . Th e i d e a th at re f u s e s to die. A n d i t w h i s p e r s : n eve r, eve r sto p. Few h e a r i t. Eve n fewe r c ha se it .

n eve r s t o p n eve r s e t t l e .c o m PLEASE DRINK RESPONSIBLY. Imported Cognac Hennessy® 40% Alc./Vol. 80%. © 2012 Imported by Moët Hennessy USA, Inc., New York, NY. HENNESSY is a registered trademark.

The Party. Circa 1957.

PARTY TOGETHER RESPONSIBLY. THE PRODUCTS SHOWN IN THIS PHOTO ARE HISTORICAL AND ARE NOT FOR SALE. www.bacardi.com

HISTORY’S SUPPOSED TO BE BORING. NOBODY TOLD US. This year, we celebrate Bacardi’s 150th anniversary.

When your story begins with the creation of the world’s smoothest rum, it’s not long before you’re rubbing elbows with rebels and royalty, introducing rum to cola, and partying through Prohibition. It’s not your average story, because we’re not your average rum. Let’s raise a glass to the next 150 and keep the party going.

CONTENTS

V5-ISSUE 1 VOLUME 5 - ISSUE 1

departments

EDITOR IN CHIEF Gina Farrell MANAGING EDITOR Anthony Graziano EXECUTIVE EDITOR Donny Arnold

editor’s note

Guest editor. 10 A Message From Tom Fischer

bottoms up

ART DEPARTMENT Juan Mont - Designer

Doing it fluid. 12 Cool Products We Like 14 Cool Bottles - Stunning Gin 16 How to Build a Martini Bar 18 Destination - Philadelphia. The place to be.

PHOTOGRAPHERS Neil Nakahara Tommy Vassiliou Jason Norden Lauren Silva Images: Shutterstock.com Cover Image: Russell James

Knowledge is power. 22 Brand Owner Profile Tito Beveridge 26 Bar Owner Profile Xan Garcia-Riley 30 Bartender Submissions 32 Competition Winner Shingo Gokan 34 Brand Ambassador Nick Mautone, Grey Goose 36 Public Relations Profile Laura Baddish 38 Brand Ambassador Anthony Caporale, Drambuie 40 Distillery Profile Anchor Distilling Company

PUBLISHER Jeff Greif

What’s new and noteworthy for the trade. 20 Behind the Classic Bar 42 Classic Celebrity Sippers 52 Bacardi Oakheart Review 54 Food Know How 56 Shaking and Stirring - Launches 96 Last Call - Liquid Library

advanced mixology Mixing up new ideas & techniques. 44 Tricks of the Trade Barrel-Aged Cocktails 46 Spirited Sports Yao Family Wines 48 Spirited Business Bombshell Barmaids 50 Drink in History Old Fashioned

60 8

CHILLED MAGAZINE

EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Lynda Calimano, Anthony Caporale, Bryen Dunn, Karen Tina Harrison CONTRIBUTORS Junior Merino, Nicole DiMattei, Paul Artrip, Tom Fischer, Guy Zompa, Liquid Assets, Rob V. Burr, cities2night.com, travelsquire.com

the locals

mix it up

DEPUTY EDITORS Rebecca Kelly, James Sordahl, Richard Fri

ASSOCIATE PUBLISHER Thom Meintel ADVERTISING COORDINATOR Kristen Caggiano ACCOUNT EXECUTIVE Annie Bogerding ADVERTISING ASSISTANTS Rebecca Jennings Aimee Lam Victoria Brooke Marcus

SUBSCRIPTIONS TO SUBSCRIBE TO CHILLED MAGAZINE (PRINT OR DIGITAL EDITION AVAILABLE ON YOUR PC, TABLET AND SMART PHONE VIA ZINIO.COM) LOG ON TO CHILLEDMAGAZINE.COM LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. INTERNATIONAL NEWSSTAND DISTRIBUTION RCS Rider Circulation Services, INC. HOW TO REACH US INFO@CHILLEDMAGAZINE.COM ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano CHILLED MAGAZINE Volume 5 - Issue 1 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

ARDBEG. B E S T S C OT C H W H I S K Y O F T H E Y E A R

3 years in a row*

*Ardbeg Ten Year Old, Ardbeg Uigeadail, Ardbeg Supernova – Jim Murray’s Whisky Bible 2008, 2009 & 2010

EDITORS NOTE

V5-ISSUE 1

GUEST EDITOR: TOM FISCHER

How long does it actually take to make a great cocktail? Is it about four minutes or four years? In my mind I think the process takes even longer, especially in my business where crafting a perfect drink only gets better with age. To fully appreciate the process of creating a cocktail, I think it’s best to start at the very beginning. Sometime in the late afternoon a master distiller is checking the progress of his whiskey in barrel #428. While “thieving” from the barrel, he makes a note and decides he’ll come back to it later. Meanwhile, several bottles, which had shared the space next to barrel #428, are already sitting in a fine establishment. Fast forward to happy hour and a crowded bar, three deep. Reaching for the bottle of whiskey, the bartender removes it from the shelf and carefully counts his pour. A number of carefully selected ingredients joins it in the mixing tin. With a twist of the wrist, not unlike that of a magician’s, the tin is shaken then turned upwards allowing the juice to fall into the glass. No words are exchanged, just a knowing glance as the bartender eases it towards his patron, whose wise choice led to this moment, this experience. The lucky person raises his glass. Connoisseurs of fine cocktails appreciate the many steps of aging, knowledge and experience involved in making one single drink. In this issue of CHILLED, we take the time to celebrate the origin and evolution of this process and examine what it takes to bring “class to the glass.” I guess we’ll never agree on how long it takes to make that perfect drink, but we’ll savor every drop till we figure it out.

Tom Fischer

Tom Fischer is the founder of BourbonBlog.com, a digital entertainment and content site dedicated to bourbon, whiskey, and “spirited entertainment.” He invites questions and conversation at tom@bourbonblog.com. Follow BourbonBlog.com on Twitter @BourbonBlog.

CHILLED MAGAZINE

©2012 GREY GOOSE, THE GREY GOOSE BOTTLE DESIGNS AND THE GEESE DEVICES ARE TRADEMARKS AND/OR REGISTERED TRADEMARKS. IMPORTED BY GREY GOOSE IMPORTING COMPANY, CORAL GABLES, FL. VODKA 40% ALC. BY VOL.: FLAVORED VODKAS EACH 40% ALC. BY VOL. -DISTILLED FROM GRAIN.

Discover the exceptional taste of Grey Goose Cherry Noir.

G R E YG O O S E . C O M

S I P R E S P O N S I B LY

INTRODUCING

BOTTOMS UP!

COOL PRODUCTS

COOL PRODUCTS STUFF YOU NEED TO KNOW ABOUT

APPETIZER PLATES

Animal print wine glass appetizer plates free up your hands while doubling as a wine glass cover when you’re in between sips. A rubber ring backing ensures that the topper stays firmly on the lip of your glass, so you’re free to mingle with ease, keeping one hand free to grab that last shrimp or cube of cheddar. Homewetbar.com.

FINGER LIME

One of the hottest culinary trends this year will be the Finger Lime. Finger Lime is an Australian fruit, shaped like a finger or pod that hold clusters of tangy, crunchy little citrus “roe.” The citrus caviar bursts with a delicate lime flavor, is visually appealing and can be used in a variety of food and cocktail applications. Garnishing with FreshBurst Finger Limes will add a whole new dimension to any cocktail. cookingdistrict.com.

GLOBE BAR

Store your spirits with grace and style in this tabletop 16th century Italian Replica Globe Bar. Simply lift the hinged lid to reveal an elaborately detailed interior decorated with Italian frescos and a hidden liquor cabinet. Accommodates one full-sized bottle and glassware for eight.

PENGUIN COCKTAIL SHAKER

The Norpro Penguin Cocktail Shaker looks like it’s straight out of the 1930’s when post-war party-goers were flooding speakeasies excited to get their flap on and order a trendy mixed drink. The penguin’s “tuxedo” style symbolized the good life. This shaker, forged of 18/8 stainless steel, includes a built-in strainer and will complement any style bar décor. Homewetbar.com

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EXPLORE EAST A NEW JOURNEY

BOMBAY SAPPHIRE® East Gin, infused with crisp Thai Lemongrass and spicy Vietnamese Black Peppercorn, will take your senses on a journey unlike any other.

BE BRILLIANT AND INSPIRED. DRINK RESPONSIBLY! facebook.com/bombaysapphire

BOTTOMS UP!

STUNNING GIN

COOL BOTTLES

IT’S NOT JUST ALL ABOUT THE TASTE

BULLdOG GIN

Bulldog Gin was created with a new posture and approach to the traditionally conservative world of super-premium gin. Sir Winston Churchill, who inspired the name, embodied the British “Bulldog Spirit” and was an iconic and independent spirit himself. The bottle is bold, stocky and designed to visually evoke the philosophy behind its contents. Its spiked collar and dark, smoky-black color strikes immediate attention. The distinct blend of botanicals, including dragon eye (cousin to the lychee), poppy, and lotus leaves sets this gin apart and solidifies its iconic status. This is a gin-lover’s gin but will also charm the most die-hard vodka crowds.

TANqUErAy NO. TEN

Tanqueray No. Ten Gin was first launched in 2000 with martini drinkers in mind. The bottle is noticeably Tanqueray, given the dark green hue and iconic redwaxed seal. Ten’s unique character is perfectly embodied within the tall and elegant packaging. Ten has a stronger juniper flavor than the original Tanqueray Gin and uses fresh fruit, not just peels, giving it extraordinary character. This is the classic martini-lover’s spirit of choice, and is the only gin in the World Spirits Hall of Fame. Not bad for a gin just born a little over a decade ago.

BOMBAy SAppHIrE

Bombay Sapphire’s beautiful blue bottle and intriguing style is credited by many for the start of today’s wider appreciation of gin. The bottle compels you to try the liquid inside. The latest release, Bombay East, has the addition of lemongrass and black peppercorns to the standard ten botanical recipe. It is a subtle yet exotic change as is the change to the bottle. queen Victoria, the Empress of India, still graces the bottle along with a new character logo on the label made from the combination of the Chinese symbols for the sun and tree, visually symbolizing a tree with the backdrop of a rising morning sun. Bombay Sapphire is based on a recipe dating back to 1761, created by gentleman distiller Thomas dakin, East is the first new spirit for the House of Bombay in twenty-five years. Bombay Sapphire East continues this iconic gin’s centuries-old legacy for creating smooth gin with perfectly balanced taste.

CHILLED MAGAZINE

A L I T T L E B I T O F H O N E Y.

A WHOLE LOT OF JACK.

FLY STRAIGHT. DRINK RESPONSIBLY. JACK DANIEL’S and TENNESSEE HONEY are trademarks owned by Jack Daniel’s Properties, Inc. © 2012 JACK DANIEL’S. Whiskey Specialty, 35% ALC./VOL. (70 Proof). Produced and bottled by Jack Daniel Distillery, Lynchburg, Tennessee, U.S.A. * Source: AC Nielsen, New Spirits Brands Past 12-mo Dollar & 9L Case Sales, Ending 3.3.12

BOTTOMS UP!

HOW TO

Build a martini bar

The martini is not just a cocktail; it signifies an entire movement within the drinking community. This “king” of all cocktails marvels in its simplicity and sexy image. The basic martini, made with gin, vermouth, stirred and served very chilled with an olive has become the catalyst from which countless varieties have evolved ranging from “perfect” to “dirty.” Not to mention the endless “martini” recipes from classic to modern varieties with some trends sharing only the type of glass that is used. Back in the day of style and sophistication, party hosts would prepare a big glass martini pitcher for their guests. Use these basic steps to build your own martini bar and have fun finding a new favorite in an old classic. Pandora some Sinatra and get ready for a glamorous evening.

What you’ll need: • • • • • •

Base spirits including gin, vodka, and soju Vermouth along with bitters, Cointreau, and sake (optional) Plenty of martini glasses, pre-chilled or displayed on ice Stainless Steel shakers, strainers, jiggers Martini pitchers with stir rods Toothpicks, cocktail skewers and napkins, mini mister.

2 3 1 Arrange your martini bar with glasses, ice for chilling, shakers, jiggers, bitters and vermouth. Your bar can be “buffet style” to allow people to build their martini as they move down the bar. Place a bottle of dry vermouth on the bar and also fill a mini-mister with the spirit to allow your guests to choose how dry their martini will be prepared.

Fill martini pitchers with chilled base spirits. Use quality ingredients for better tasting martinis.

• Soju makes a great base spirit and is lower in alcohol and sugar. So you can drink more and with less guilt. Sake can also be used as a substitute for vermouth, which is too overpowering for some martini lovers.

CHILLED MAGAZINE

• Bitters were used in all the gin joints in all the world to bring a pleasant citrusy flavor to martinis. Try Regans’ Orange Bitters No. 6. For sweeter martinis, Cointreau can be added to the cocktail. Also, offer Rose’s Lime Juice, olive juice and Lillet.

Check out the Perfect Martini Mister for a spritz of vermouth. homewetbar.com

The last section of your martini buffet should be the garnishing area. Present an array of all types of fresh ingredients including everything from okra to the traditional olives. The more options, the more fun. • Get creative with your garnishing options. Try jalapeno peppers, pickles, limes, oranges, cherries, pomegranate, pearl onions, stuffed olives, cucumbers, hard candies, cinnamon sticks, grated chocolate, vanilla beans, edible flowers, ginger, herbs like rosemary, cilantro, basil and mint. Don’t forget the flavored sugars for rimming the martini glass.

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inGredients 2 1/2 oz. Bombay Sapphire Gin 1/2 oz. Dry vermouth Green olive or lemon twist for garnish Orange or Angostura bitters (optional) PreParation Pour the ingredients into a mixing glass filled with ice cubes. Stir and strain into chilled cocktail glass. Add a dash of bitters if desired and garnish with an olive or lemon twist. A martini should be served cold, so chill everything. Stirring with ice will chill and slightly dilute the liquor making it more pleasant to drink. As is usually the case when it comes to a martini, preferences range from gently stirring, as to not bruise the gin, to shaking until small flecks of ice float atop the cocktail referred to as ice-skating on your martini. Over-shaking will cloud your martini and most agree this is not a good look for the king unless he’s dirty. Since variations to the martini are so vast, placing recipe tent cards on your martini bar will inspire your guests to get creative. The most popular include:

must mix For a new twist on this old favorite create a Smokey Martini using Bombay East Gin. 3 Parts Bombay Sapphire East Gin 1/2 Part Martini Dry Vermouth Stir and serve in a Dewars 12 Year rinsed martini glass. Garnish with a lemon twist.

Basic – gin, hint of dry vermouth, olive to garnish Perfect – equal parts sweet and dry vermouth. Vodka - using vodka in place of gin. dirty - add olive brine to taste. GiBson – garnish with onion in place of olive. dickens – no garnish Gimlet – Limejuice in place of vermouth. in and out – pour vermouth in mixing glass and dump out before adding gin. smokey – blended scotch in place of vermouth. VesPer – Vodka with Lillet, lemon twist, shaken not stirred. Auther Ian Fleming invented the drink in the James Bond novel Casino Royale. churchill – no vermouth.

FUN FACT

The amount of vermouth dictates the dryness of the martini, with less being more. Throughout history martini drinkers would joke about the driest way to enjoy a martini. In Churchill’s case he just looked in the direction of France; for other dry martini lovers, just whispering vermouth to the martini did the trick.

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BOTTOMS UP

DESTINATION

PHILADELPHIA By Thom Meintel of TravelSquire. For more travel tips go to travelsquire.com Fiercely proud of its starring role as the birthplace of the US, Philadelphia, long lauded for its historical significance, is practically a cultural goldmine. Forget that Rocky famously put it on the map years ago running through its gritty Italian market and up the Art Museum steps. Today, the Mummers who march annually on New Year’s Day to the rhythm of banjos, have something new to make noise about. The city’s reputation as an artistic hub is about to achieve milestone status when the new museum for philanthropist Albert Barnes’ sprawling collection of Impressionist paintings opens. Valued at close to a billion dollars, the over 300 works have been installed until now in his last residence when he was alive, allowing few visitors to thrill to the sight of them. These and many more works, along with a vast artistic community in place and a thriving music, dance and culinary culture will shine up Philly’s star even brighter. If the sight of a cracked bell and the first American flag brings you to your knees or if drinking a local craft beer with your “buds” in a circa 1700’s pub floats your boat or even if you just crave a good, soft pretzel and a real cheese steak with fried onions, then Philly’s your place. Strategically classified as a big city of many small neighborhoods, this is no sprawling urban nightmare but a perfectly proportioned metropolis. The Philly Sound was the perhaps the beginning of the city’s stellar reputation as a music hotbed, still going strong today, and the cobblestone streets, colonial townhouses, Federal style architecture and horse drawn carriages are the perfect backdrop for a thriving alternative scene. Check your attitude here, by the way, Philly is down home not a night at the opera. We’ve got William Penn to thank for that!

STAY

THE RITTEnHOUSE – Nothing like sweeping views of Rittenhouse Square and round the clock pampering to make you want to spend a few more days in Philly. The red carpet to royal treatment begins here. rittenhousehotel.com LE MERIDIEn – Originally the YMCA, the intriguing Georgian Revival-style structure adjacent to Love Park will give you endless ideas for when you get back to your chic black, white and red quarters. starwoodhotels.com/lemeridien THE PALOMAR – If you like your hotel hip and eco-friendly, stay here in one of their spa rooms. hotelpalomar-philadelphia.com LOEwS PHILADELPHIA – The Loews properties have character but it helps to have a pedigree. They were smart enough to install this one in the landmarked PSFS building, the first international style skyscraper built in the U.S. loewshotels.com HYATT REgEncY – On the waterfront in Society Hill, history’s stomping ground and the most beautiful part of Center City. pennslandinghyatt.com

CHILLED MAGAZINE

DRINK

FRaNKlIN MoRtgage – You can’t help but love the DNA and wildly creative cocktail menu at this center city barroom tricked out like a former pre-prohibition speakeasy. thefranklinbar.com RuM BaR – When the craving for a daiquiri strikes, look no further. rum-bar.com the FaRMeR’s CaBINet – It’s been a long day of sightseeing and you need liquid libations. This place has your back with awesome creations named from lines from Shakespeare’s plays, like their “Impudent Sauciness”. thefarmerscabinet.com laDDeR 15 – What does this converted fire house have in store after Happy Hour? Great pub food when you’ve had one too many Bluecoat Slings. ladder15philly.com VaRga BaR – There’s something about those pinup girls on the ceiling that makes you wanna just knock back another Miss September, their Asian Pear Margarita. vargabar.com gooD Dog BaR – Trying to brush up on your Philadelphia accent for a part in the revival of The Philadelphia Story? Do it here over endless Pepper Gibsons at $10 bucks a crack. Don’t even try Tracy. gooddogbar.com RaVeN louNge – A neighborhood haunt that’s a Philly favorite hosting a selection of music and comedy performances weekly. ravenlounge.com

eat

BuDDaKaN – There’s a reason why people race to Stephen Starr’s restaurants. It’s called “fabulous.” This one set the standard. buddakan.com ela – Progressive American food with a radical groove from off the wall rising, young chef, Jason Cichonski. Remember that name. 627 South Third St. at Bainbridge. 267-687-8512 BaR FeRDINaND – Their pitchers of sangria will bring a smile to your face and the tapas ain’t bad either. barferdinand.com the CoNtINeNtal – You know those places that never let you down and the servers are awfully cute? This, a retrohip Philly institution, is one of them. continentalmartinibar.com PaRC BRasseRIe – Bring the poodle and sit outside with a Kir Royale before Sunday brunch. People watching is an art, remember? parc-restaurant.com hoNey’s sIt’N eat – If you’re nursing a cold (or the worst hangover) Honey’s matzo ball soup should do the trick. Skip breakfast? No way! honeyssitneat.com Pat’s steaKs – you’re in Philly. How long are you gonna wait to have a cheese steak? patskingofsteaks.com

Play

700 CluB – Remember when house was king? Guess what? It’s back. Get it here for free. www.the700club.org FluID - Set the standard for Philly clubbing with nightly underground parties featuring the best d.j’s playing it all. fluidnightclub.com MeDusa louNge – Now you don’t have to look for the nightly basement dance party. It’s here and you’re invited. medusalounge.com RuMoR – A great spot to hit up if it’s your last night in town and you’re looking to go all out with your nightlife experience. rumorphilly.com sIlK CIty – A beer garden that opens every spring makes this the sudsiest party in town. silkcityphilly.com BoB aND BaRBaRa’s – Every town’s got a good dive bar but this one’s got soul with live jazz on the weekends and a Thursday night drag show. Go easy on the Happy Meals, the house’s signature drink, a shot of Jim Beam and a can of Pabst Blue Ribbon Beer. visitphilly.com/nightlife

see & Do

elFReth’s alley – The oldest residential street in the country and you can even drive down it. On Fete Day, June 3 and 4th, you can even peek inside the tiny homes. visitphilly.com Betsy Ross house – legend has it Betsy sewed Old Glory here. She’s buried in the courtyard. visitphilly.com INDePeNDeNCe hall – Don’t miss Philly’s centerpiece, the Liberty Bell’s original home. Then head across the street to see the crack. visitphilly.com easteRN state PeNIteNtIaRy – You know you want to see Al Capone’s cell. Almost as good as Alcatraz. visitphilly.com ReaDINg teRMINal MaRKet – The nation’s oldest farmers’ market. Foodies, this is your temple. visitphilly.com MuseuM oF aRt – Rocky made its ornate exterior world famous but what’s inside put it on the map. Head straight for the Duchamps, Dali and Man Ray collections. philamuseum.org NoRtheRN lIBeRtIes – no trip to Philly is complete without a visit to one of the “hoods.” This one’s still buzzing after dark. atthepiazza.com the aNNual MuMMeR’s PaRaDe – if you’re lucky enough to be here on New Year’s Day, your fate is sealed. Bring the Hangover Kit.

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MIX IT UP

BEHIND THE CLASSIC BAR

Behind the classic bar

IT TAKES A BRAND OF CERTAIN CALIBER TO WITHSTAND THE TEST OF TIME, ESPECIALLY IN THE DYNAMIC AND EVER-CHANgINg SPIRITS WORLD. THESE TIMELESS CLASSICS HAVE ENJOYED THE VIEW FROM BEHIND THE BAR FOR OVER A CENTURY AND EMBODY THE TRADITION AND SPIRIT OF AN OLDER TIME OF DRINKINg WHILE APPEARINg YOUNgER THAN THEY ARE.

PERRIER This bottled mineral water comes from a spring in France that is naturally carbonated. The Les Bouillens spring was used as a Roman spa and then in 1898, a local doctor named Louis Perrier started bottling the water for sale. Through the years, Perrier was used in cocktails to improve the quality of the recipe. A classic cocktail, The Americano, originally mixed in 1880 became such named when soda water was added to please an American tourist. The popular cocktail is mentioned in Fleming’s first book “Casino Royale” and describes James Bond making a request to have Perrier instead of soda water in his Americano, for Perrier, in his opinion, was the cheapest way to improve a poor drink.

JOHNNY WALKER Johnny Walker is the most widely distributed brand of blended Scotch whisky in the world, becoming popular in 1857, a time when it was illegal to sell blended whisky. The iconic square bottle was introduced in 1870 in order to fit more bottles in a space. Johnnie Walker Black Label began as Walker’s Old Highland, then in 1909, the second generation introduced the color names. Decade after decade, Black Label has won awards and is continuously appreciated for its classic qualities. The classic Manhattan cocktail, which originated in the late 1800’s, features a balanced mix of Johnny Walker Black Scotch whisky and sweet vermouth. Another classic cocktail, created for the premiere of the Rudolph Valentino 1922 film of the same name, The Blood and Sand, is made with Johnnie Walker Black, cherry brandy, Cinzano and blood orange juice.

JOSE CUERVO

FROZEN

WARM

CHILLED MAgAZINE

In 1795, Cuervo was the first producer of tequila in the world. Jose Cuervo Tradicional Tequila is bottled with 100 percent blue agave, reminiscent of the original Tequila created more than 250 years ago by Don Jose Antonio de Cuervo. In celebrating Mexican heritage, the sleek new cold-activated bottles change as they chill and when their skeletal bottle design is fully reached the tequila is optimal to enjoy. Cuervo has been enjoyed chilled, straight up, or in a mixed drink, like the classic Margarita, for years and is the largest producer of tequila throughout Mexico and around the world.

d fierce loyalty, stout heart an the rs no ho t tha rum d ice sp eart, a new smooth taste Introducing BACARDI® OakH s. BACARDI OakHeart has a rer ntu ve ad y da rn de mo d dary an t ready to unwavering resolve of legen nds up to any challenge. Ge sta d an la co th wi ll we s xe mi t with a hint of smokiness tha I . w taste, only from BACARD ® ne ing cit ex an th wi up s ng spice thi

ENJOY TOGETHER RESPONSIBLY. Bacardi.com ©2012 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM WITH NATURAL FLAVORS AND SPICES – 35% ALC. BY VOL.

THE LOCALS

BRAND OWNER PROFILE

Tito’s

HandmadeVodka

STRAIGHT UP MADE IN THE USA AMERIcANS lovE A GooD cINDEREllA SToRy. oNE IN wHIcH A bEATEN DowN PRoTAGoNIST, THRoUGH HARD woRk AND DEDIcATIoN HAS AGAINST All oDDS coME oUT TRIUMPHANT. SUcH IS THE SToRy of

bERT bUTlER bEvERIDGE’S

lIfE.

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Bertito (or little Bert), better known as Tito, grew up in San Antonio, Texas and was always an artisan at heart. While his career history was checkered at best, he inadvertently took a path that led him to help pioneer the American micro-distillery movement and create one of the smoothest handmade vodkas in the United States. Yes, that’s right, made in the USA and in Texas, no less. Tito believes his success is either the result of total stubbornness or just pure stupidity. We like to believe it was just fate. Tito’s educational background is in geology and geophysics, which led him into the gas and oil business before starting a drilling company and doing ground water geology. He then handed in his rubber boots for a suit and tie upon entering the mortgage market. He eventually found himself searching for a different career when the mortgage racket became too unstable. Handing in his suit and tie, now what would he do?

Tito admits that he is demanding and picky when it comes to getting his handmade vodka right. “Smoothness is the goal,” says Tito. “I had and still have a clear idea of the taste I am going for. Every now and then I hit it perfectly. But corn is to vodka what grapes are to wine and there are many variables in the crop that produce small changes from year to year and from field to field, which affect the outcome. I taste everything and if a red flag is raised I usually know how to fix it. I’ll do this with other brands, too. I have made some really terrible stuff being a self-taught distiller. But once I got the vodka right I was determined to get distribution. If I’d known what kind of nightmare it was going to be I would never have gone forward.”

Throughout all of his career moves, Tito’s one passion remained constant. He loved crafting flavored vodka for himself and his friends. The recipients of his homemade potables would always compliment his recipes so he figured he could sell his concoctions to local liquor stores. As you could imagine, this did not go over well. A local distiller rolls in with his homemade flavored vodka asking that it grace the shelves of Stoli’s twelve flavors. Yeah, not happening. This sent Tito back to the drawing board with the notion of creating the smoothest, best tasting vodka, while putting the imports to shame. “It’s important to create something you like,” Tito says. “First of all, I knew I would be drinking a lot of it. So I needed a pure foundation, a clean, fresh, pure spirit. Secondly, if I enjoyed it, I hoped that other people would enjoy it. I wanted a vodka you can sip, straight up.”

“

First of all, I knew I would be drinking a lot of it. So I needed a pure foundation, a clean, fresh, pure spirit. CHILLEDMAGAZINE.COM

Going back a little more than a decade ago, huge companies and big money brands monopolized the spirits industry. There were very few micro-distilleries and virtually no artisan brands to speak of. For Tito, navigating his way through this complex, multi-tiered system of retail distribution, laws at the state and federal level and environmental regulations were a complete test of his will. “Being the guy out front is like a double-edged sword,” Tito recalls. “Paving the way for small batch distilling and being a forerunner in that movement is humbling but it’s still torture being the first guy to hack a path through the jungle.” While hacking his way through the path less taken, Tito describes this time in his life as painful. “It’s like the world says, okay, if you can handle all this then you will deserve it. I was broke, in debt, with no investors and doing everything myself because I couldn’t afford any help. I was being told by everyone around me that I was crazy and needed to quit. But as I made it through each level and eventually overcame each obstacle, it became like a quest for me. I had invested just too much of myself to turn back.”

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investors and doing no h it w , bt de in e, ok I was br y use I couldn’t afford an ca be f el ys m ng hi yt er ev eryone around me ev by ld to g in be as w help. I needed to quit. that I was crazy and

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”

Tito credits old school ideals that he learned from his grandfather as the driving force behind his determination to succeed. “I knew I had a great product, one that was of fair price and of good value, one that people would tell their friends about. I counted on personal relationships and word of mouth and did business like they used to back in the day, with handshakes and family oriented loyalty. But everything just moves so slowly and takes such a long time. It was all so complicated.” Finally, Tito’s Handmade Vodka got the validation it deserved. The vodka started winning awards and getting rave reviews on the circuit. Tito’s belief about his product was confirmed and he finally turned a corner. “I never thought we would reach this level of production,” says Tito. “It started out just for fun, as I was hoping to sell enough cases for just a couple of years until I got a ‘real’ job. Then it all became so complex and I got sucked in and couldn’t let it go. I would say, just let me sell 3,500 cases a month and I can get in the black. Never in my wildest dreams did I ever think that we would gain such momentum and sell ten times what I was hoping for.” Tito’s Handmade Vodka currently sells 300,000 cases a year, a far cry from handing out bottles as gifts. The years of hard work and stick-to-itness paid off. And what advice would Tito offer to someone who wants to follow in his footsteps? “The hard times make you appreciate success more,” maintains Tito. “Get past the stuff that is out of your control and realize that without the possibility of risk there can be no opportunity for success.”

FuN FAcT:

Tito has been defending his packaging for years. The label’s design is the original font and logo created by Tito himself because he couldn’t afford artists. He maintains that consumers are intrigued by the simplicity and charm of it and don’t need a fancy bottle, just quality juice. We’re with you, Tito!

The Texas sipper INGREDIENTS

de Vodka 1 1/2 oz. Tito’s Handma ur ue 1/4 oz. Elderflower Liq ce jui it fru 2 oz. Fresh grape 1 oz. Grapefruit soda PREPARATION

er liqueur Shake Tito’s, elderflow with soda. p To . ice er ov and juice

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THE LOCALS

BAR OWNER PROFILE

Xan Garcia Her trip with a sip

Xan Garcia-Riley has been working in the service industry for close to twenty years, half of which has been devoted to bartending and mixology. Her passion for creating cocktails started when she was mixing drinks in famous clubs like The Limelight. She began to experiment with infusions and seasonal ingredients, which led local restaurants and clubs to take notice and add her cocktails to their menus. Little Giant, which served her LES Egg Cream, was awarded “Best Spiked Fountain Drink” by Time Out Magazine for her creation. Now she is the owner of two bars, Cornerstone Tavern and The Stags Head, where she brings her passion to Midtown Manhattan satisfying and sometimes even challenging her patrons’ palates to try something fun and different. “In the past 10 years I have watched the New York palate challenged by the new breed of mixologist, becoming more refined when it comes to cocktails,” says Xan. “New Yorkers are more adventurous, passionate and knowledgeable about mixology than ever before. It’s an exciting time to experiment, from a new twist on an old classic to trying to embody an experience in a glass. I endeavor to transport the customer with a sip, to the verandah of an antebellum mansion, the seat by a fire on a cold winter night, or the chocolate room in Willy Wonka’s factory. The customer palate nowadays is far more willing to take the trip with a sip.”

Photos courtesy of The Stag’s Head

Ruby PoRCH SwIng

IngredIents

2 oz. Firefly Sweet Tea Bourbon Splash of lemon juice Splash of Cranberry Juice Dash rose hip syrup PreParatIon

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Infuse Bourbon with rose hips and hibiscus. Add dash of rose hip syrup and splash of lemon and cranberry juices.

CMY

ine presents…

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k c a l B e h t f o e l Batt

rgan y Captain Mo Sponsored b

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The Battle of the Black Captain Morgan BlaCk SpiCed ruM are you bold enough to let the Captain lead you into the black? The Captain and his crew are on a mission to discover a charismatic mixer, one who, like the Captain himself, is complex, full of fight and willing to navigate the lightless sea of mediocrity to unveil something authentic, edgy and timeless. Captain Morgan’s Black Spiced Rum is a darker, bolder, more masculine rum distilled from black strap molasses, finished with double charred blackened oak and blended with select spices, such as clove and cassia bark. The remarkably smooth finish is bold enough to trump any brown spirits occasion. Dark and delicious, Captain Morgan Black Spiced Rum is a commanding liquid with the time-honored drinkability of The Captain. Honoring the true spirit of the legendary privateer, Captain Morgan Black Spiced Rum is bottled in a shorter, wider bottle reminiscent of authentic rum grog bottles from the Captain’s time. The embossed cork closure and vintage parchment paper accent a rich discovery element on the inside of the back label revealing the Captain’s dark history. Legend has it, after being buried on the shores of Port Royal, Jamaica in 1688, the Captain’s casket mysteriously washed out to sea.

The Captain’s spirit is said to roam the waters of the Caribbean to this day. Discover more of the mystery within. Do you have the courage to mix with a bold and daring flavor, in lieu of the safe and predictable? It takes a bold soul to navigate through unfamiliar waters. Do you have what it takes? Remember, always choose adventure over the mundane. Everyone has a dark side. What’s yours? Make sure to enjoy the darker side of Captain responsibly!

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THE LOCALS

BARTENDER SUBMISSIONS Photo courtesy Kelly O’Shea

Ronald Flores

Culinary cocktail creator Ronald Flores is a former professional skateboarder who now spends most of his time with the ArtBar Team in Washington D.C. formulating seasonally fresh reductions and infusions that often become the key ingredient in his cleverly developed libations. In the adjacent restaurant, Art and Soul, Ronald is a regular in the kitchen using it as his “laboratory” to create cocktails that expertly pair with their comprehensive bar menu. Ronald’s expertise was recognized at ARTINI 2011, a cocktail competition featuring D.C.’s top 12 mixologists, Ronald was the first-ever competitor to win both Fan Favorite and Critics Choice awards. “Working at ArtBar felt like a natural transition from skateboarding,” says Ronald. “I enjoy the freedom to be artistic and creative in my work, and both careers have allowed me to do that.” In similar fashion to today’s chefs, Ronald has a current fascination with experimenting with fresh juices and super fruits. One of his favorites, yuzu juice, is a flavor that most of the world knows, yet is vaguely unfamiliar in America. He admires the unique character and taste of yuzu, which is stronger than most citrus flavors. Crafting infusions that surprise and delight guests is a passion of Ronald’s, often achieved by pairing two different flavor profiles to create an entirely new flavor and sensory experience.

Mark Up IngredIents

4 Wedges Fresh Lime 1/2 oz. Yuzu Juice 1/2 oz. Simple Syrup 2 oz. White Whiskey (infused with limes for at least a day) PrePArAtIOn

Place 4 lime wedges in mason jar. Add 1 tbsp sugar. Muddle lime and sugar, add ice cubes, pour in Yuzu and whiskey. Seal mason jar and shake vigorously and serve.

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The Chance of a Lifetime

THE LOCALS

COMPETITION WINNER

> Shingo gokan winS Bacardí gloBal legacy cocktail competition by Robert A. Burr Joining some truly iconic drinks like the Original Bacardi Cuba Libre, the Daiquiri and the Authentic Mojito, Shingo Gokan’s legacy cocktail, the ‘Speak Low,’ was inspired by his grandmother. The final competitor of the night in the Bacardi Global Legacy Cocktail Competition recently held in Puerto Rico, Shingo shared the story of his grandmother’s influence and left the audience in tears as he spoke of his personal story of not being able to see his family after last year’s devastating earthquake in Japan. As a young man, his grandmother taught him the elegance and simplicity of the traditional tea ceremony, represented in his cocktail by green tea and the use of a bamboo whisk to deftly combine ingredients. Shingo stated that tea is always served with something sweet as an accompaniment, as in his sweet sherry ingredient. His use of Bacardí Superior clear rum and Bacardí dark Solera rum gives the cocktail a unique balance of subtle and rich flavors. The heartfelt presentation and a simple, classic, elegant cocktail brought Shingo, famed bartender at Angel’s Share in New York, the coveted prize of Bacardi Global Legacy Cocktail Competition winner for 2012. “This is the best week I’ve ever had, this is the best night I ever had, thank you so much,” said Shingo.

ter blenders Jose Sanchez Gavito and Luis Planas. In a surprising twist, Shingo just barely completed his cocktail in the allocated ten minutes so his fellow competitors leapt up to help him clear his bar so he wouldn’t be penalized for exceeding the time limit. The audience of brand ambassadors, journalists and key influencers in the rum universe were impressed and amazed with each bartender and their presentations. After a 45-minute deliberation, the winner was announced. Having presented his expertise and mastery of the bartending craft and having designed and developed a true legacy cocktail for the global competition, the award went to Shingo Gokan and his “Speak Low” cocktail. Shingo will join Bacardí Global Ambassador David Cordoba on a series of visits to leading venues and special events around the world in the coming year to demonstrate his legacy cocktail and share his skills and philosophy on creating great cocktails with many bartenders and consumers. He will also have the honor of creating his own unique blend of Bacardi rum by working with top master blenders at the Bacardi distillery in Mexico.

The competition brought together 26 winning bartenders and their cocktails from around the globe to compete in the world finals during a week of seminars, special events and training sessions before engaging in the semi-final and final rounds. It was a whirlwind week for the competitors and their associated Bacardi Brand Ambassador from each territory. They were given special tours of the Bacardí distillery, learned advanced bar tending skills and studied philosophies from some of the industry’s most influential tastemakers. They attended parties and visited some of San Juan’s most interesting watering holes and cocktail venues. Dinners were held at outstanding local restaurants, many within walking distance of host hotel, The Conrad San Juan Condado Plaza. This year’s competition was held in concert with the 150th anniversary of Bacardí rum, established by Don Facundo Bacardí Massó in 1862 in Santiago de Cuba. Facundo Bacardí is remembered for his pioneering techniques of optimizing yeast in the fermentation process, blending heavier and lighter rums to achieve balance, aging his clear rums for one year in American Oak barrels and refining a methodology for filtering his rums with activated charcoal for smooth flavor, clear color and consistent quality. The final event was held at the Bacardí Distillery near San Juan. Each contestant had ten minutes to prepare and demonstrate their legacy cocktail for an esteemed panel of judges including Bacardi mas-

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Eight top competitors and their legacy cocktails emerged from the semi-finals to compete for the award of global winner. lukaS motejzik, germany, ‘pop it!’ zdenek kaStanek, uk, ‘la hermoSa’ hayden Scott lamBert, ireland, ‘the colonial cocktail’ matteo zamBerlan, italy, ‘the golden mai tai’ anaStaSiya gvak, ruSSia, ‘a. priori’ Boudewijn meSritz, the netherlandS, ‘what if?’ jimmy hult, Sweden, ‘Sin tiempo’ Shingo gokan, uSa, ‘Speak low’

fun fact

Shingo is a bartender at Angel Share in NY, a bar tucked away behind a curtain on the second floor of a Japanese restaurant. He has sold 1,800 Speak Low cocktails in eight weeks there.

> Winning Recipe

SpEAk LOw IngredIents

1oz. Bacardi Superior rum 1oz. Bacardi Solera rum 1/2 oz. Osbourne Pedro Ximinez sherry 1 tsp Matcha (green tea) and zest of yuzu PreParatIon

Mix the Bacardi Superior and matcha with a chasen matcha whisk (tea whisk) in a glass tumbler. Strain into a shaker and add Bacardi Solera and sherry. Hard shake and double strain into an Old Fashioned glass and spray yuzu zest on the top.

1,800 Speak Low cocktails sold in eight weeks. Photo courtesy Bacardi U.S.A.

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THE LOCALS

BRAND AMBASSADOR

NICK MAUTONE GrEy GOOsE VOdKA

Nick Mautone’s life in the hospitality and food service industries began long ago while working for his grandfather’s company – Brunetto Cheese in Yonkers, New York. Later, Nick, along with his three brothers and three sisters, opened American Pie, a N.Y. favorite deep-dish style pizza restaurant. Nick then turned his focus to the fine dining arena, managing and educating members of some of the most prestigious establishments in the world including Gramercy Tavern of NYC. Currently, Nick operates two multifaceted food service, management and consulting companies. He is also partnering with TV celebrity and author Rachael Ray on a new restaurant concept called “Bar RR.”

GrEy GoosE CLassIC MartInI

Nick authored his first book, “Raising the Bar; Better Drinks, Better Entertaining”, and works with several beverage companies in marketing, training, talking and educating about food, wine and spirits. In addition to working with restaurants, writing books and being an acclaimed wine judge, Nick is currently the brand ambassador for Grey Goose Vodka. “Working with Grey Goose is exhilarating and frankly easy because Grey Goose is so elegant and so mixable that it’s hard to make a “bad” cocktail with it,” says Nick. “Many people think they know vodka and simply assume it’s bland and flavorless, but it is shocking when you actually go through the flavor profile of a product like Grey Goose and highlight the nuance, citrus notes and buttery mouth-feel.”

PreParatIon

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2 Parts Grey Goose Vodka 1/2 Part Noilly Prat Original French Dry Vermouth Dash of Orange Bitters Fill a shaker with ice. Add Vermouth and stir to coat ice and strain out. Add Grey Goose and bitters, stir well. Strain into a chilled martini glass. Present with an olive or lemon twist. garnIsH tIPs

Feel free to experiment, mix olives and lemon twists or use a fresh bay leaf. These additions will give subtle yet unique changes to the cocktail.

Nick Mautone photo courtesy Grey Goose

Given Nick’s roots in the food service industry, he embraces the trend towards culinary cocktails. “There are great similarities between a top mixologist and chef. Top mixologists, just like a chef, use fresh natural ingredients with a seasonal mindset to ensure that their drinks are perfectly matched to what the guest may be eating. So therefore, the culinary trend is always evolving as to the taste profile of the chef or mixologists. Many mixologists today, just like their chef counterparts, are taking a worldly look at seasonal and exotic ingredients creating a wonderful fusion of flavor profiles to entice their guests.”

IngredIents

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THE LOCALS

PUBLIC RELATIONS CEO

Laura Baddish

The Baddish Group, New York CiTY

PayIng It ForwarD

If you work in the spirits, wine or beverage industries, perhaps you know the name Laura Baddish. Her firm, The Baddish Group, is one of a growing number of boutique public relations firms that represent brands both big and small, some on the cusp of recognition and others powerhouses. With a reputation for professionalism and ingenuity she’s a force that can help move brands off the shelves and into the hands of consumers. Her humble beginnings in the events business taught Laura the patience and resourcefulness she needed to invent a design for how she would work with clients. Despite opening her firm during the tumultuous aftermath of the 9/11 tragedy, when trying to plan events in a travel-nervous world seemed irrational, Laura held tight and tenaciously built her business into the ‘go-to’ PR firm it is today.

tween. Laura’s “get-up-and-go” attitude has helped her to create one of the most influential public relations groups in the business. According to Laura, building longstanding relationships is critical and the connections she makes are important, however, she never loses site of where she began. “I am a big believer in paying it forward. We have clients now who were clients at other companies twenty years ago. We remain friends, but I never let that get in the way of achieving the best results for their brands. At the end of the day, if our agency has built buzz, filled a need, nurtured a relationship or connected a brand with members of our media constituents, then we’ve done our job.”

Photo courtesy Leo Borovskiy, Lush Life Productions

Coming from a large family, Laura learned early on how to get her point across quickly at the dinner table. Rather than endlessly rambling on, she mastered the art of communicating succinctly in meaningful sound bytes, a skill she brought to Macy’s where she began her career. As coordinator of events like the annual Thanksgiving Day Parade, the Easter Egg Roll at the White House and the world renowned Fourth of July Fireworks Spectacular she quickly learned to prioritize. “My experience at Macy’s was invaluable, shaping the professional integrity we uphold at The Baddish Group each and every day,” says Laura. “Learning to be a master juggler also helped. When I was at Macy’s working on the Thanksgiving Day Parade, I had to make choices. Did I find a saxophone for the band member who forgot his? Did I rush to the Museum of Natural History with a garbage bag, also known as a ‘bandage’, because the Snoopy balloon sprung a leak? Without a doubt.” For Laura, years of experience have made decision-making much easier these days. In the beginning, Laura’s decision to start her own company was not an easy one. She recalls the time as being both challenging and exhilarating simultaneously. “Starting out, the most time-intensive task was developing a blueprint for how we would work with clients, a protocol that we’ve managed to uphold to this day,” explains Laura. “We are very professional, so we communicate that in everything we do. We strive for consistency. Even our Tweets and Facebook posts elevate issues, consumer trends, client activities and pop culture shifts. We try to be informative and smart, educating our clients, fans and followers all at the same time. We never lose sight of the fact we’re the voice and face of the brands we represent, so we always put our best foot forward.” The Baddish Group started with the launch of Bacardi O during their first year, while also working with brands like Mike’s Hard Lemonade and Martini & Rossi. Nowadays, their growing portfolio includes world-class brands that range from iconic Perrier to the legendary Dalmore and Distillerie Branca brands and other major names in be-

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FUn FaCt When Laura was younger, she used to make wine with her grandfather and helped her grandmother can fresh tomatoes from the garden.

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

THE LOCALS

BRAND AMBASSADOR

Anthony Caporale

Drambuie

Drambuie’s historic recipe dates back to 1745 and throughout history has been offered as a priceless elixir, has warmed soldiers through battles and world wars, became the first liqueur to be allowed in the cellars of the House of Lords, has reached iconic status in the world of bartending and has remained modern and popular all the way through. To represent a brand of this caliber takes an unwavering appreciation of the spirit. It seems a natural fit for Anthony Caporale to be Drambuie’s brand ambassador.

kies,” explains Anthony. “It forms a unique bridge from the past into the future, and the modern Drambuie drinker gets that. They have a profound appreciation for craftsmanship and history, yet they’re able to reshape these characteristics into a fresh vision of what’s next. It’s that creative, forwardthinking vibrancy propelled by an unwavering tradition of quality that really defines Drambuie.”

Anthony’s passion and appreciation for Drambuie pours into his representation of the brand. “I like to get restaurant staff Anthony Caporale has been a professional bar instructor and bartenders educated and excited about the product. My and bar chef for over two decades, and has been an intrirule of thumb is that if bartenders are drinking a brand after cate part of over a dozen major restaurants in roles ranging their shift, they’re pouring it during their shift.” Anthony’s from beverage consultant to strategy for maintaining Dramowner. He is a member of the buie’s image centers around his United States Bartenders Guild belief that spirits are meant to and, among many other things, is be experienced, firsthand, so the producer and host of Art of the quality of the brand makes the Drink TV, the leading cocktail a connection to the consumer IngredIents web show with millions of loyal and enhances this impression. 2 oz. Drambuie viewers worldwide. Yes, Antho“Bartending is about delivering 2 oz. Fig-Infused Black Tea ny Caporale’s plate is full, and his an experience to your guests, (Steep 8 oz. hot water with cup is full as well, of Drambuie. and it’s equally important to give loose-leaf Black Tea and 2 sliced people a positive experience that Dried Figs for about 5 minutes). Ask Anthony Caporale about they associate with a brand as 1 Strip Orange Zest Drambuie and you will get an opposed to simply pitching and earful, not just because he is the pouring.” PreParatIon brand’s ambassador, because he In a mixing tin half-filled with ice, has a true love and appreciation As Drambuie’s Brand Ambassaadd ingredients, shake until the for the brand. “I’ve brewed beer, dor, Anthony spends much of his tin is frosted. Double strain into distilled spirits, studied markettime delivering his brands mesa martini glass, float 1/2 oz. ing in college, tended bar for sage to bartenders who have alLavender-Infused Cream. decades and have been an adways been very concerned about vocate of Drambuie the whole the quality of the ingredients Garnish with pinch of dried time,” says Anthony. “When I they use and consumers who lavender blossoms in center. was bartending, I always sold have become more savvy then Lavender-Infused Cream: more Drambuie than the rest of ever. “My takeaway is pretty Thicken heavy cream in a shaker the staff combined, it was my straightforward, there’s Scotch with dried Lavender Blossoms go-to drink for people who wantin the bottle,” says Anthony. “At ed to get into brown spirits.” the heart of Drambuie lie the finand double-strain over bar spoon. est Scotch whiskies in the world. For Anthony, Drambuie’s staying That’s what makes it pair so well power can be attributed to qualwith other dark spirits, like in a ity of product. “Drambuie is a Rusty Nail (Drambuie and Scotch classic brand with a rich heritage, over ice), and it’s also what yet it’s also the original blueprint makes it such a great introducfor one of the hottest segments tion to the wonderful world of in today’s market: flavored whiswhisky.”

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Lavender Tea Nail

Photo courtesy Lion’s Catherdral Productions, LLC.

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THE LOCALS

DISTILLERY PROFILE

ANCHOR

DISTILLING COMPANY

by Christopher Osburn. Photos courtesy Anchor Distilling Company

Anchor brewing company has made a name for itself in the craft beer industry with brands like Anchor Steam, Liberty Ale and their famous Christmas Ale. But do fans of the brewing side of the business know that Anchor is also blazing new trails in the distilling world? “Anchor Distilling Company was established in 1993,” said marketing director Rusti Porter. She added that the distillery is dedicated to creating very small batches of traditionally distilled spirits. “We’ve been distilling Junipero (gin) since 1993 and Old Potrero (Whiskey) since 1995.” Since 2004, Anchor Distilling has won a total of seventeen medals at the San Francisco World Spirits Competition, including double gold medals for Junipero and Old Potrero. Both have also won double gold medals for packaging design. The brewery itself first opened in 1896, and according to Anchor Distilling President, David King, you’d be hard pressed to find a difference in the way things are done now. “Very little has changed,” he said. “In fact, we celebrate consistency in production methods.” He added that Anchor has always been very committed to using only traditional and artisanal forms of brewing and distilling. “Using only natural ingredients and time honored methods, we are very proud to continue the tradition of artisanal beverages in the United States.”

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As King notes, the distillation process at Anchor is very similar to the way that it has always been done. There’s no reason to change a process that has stood the test of time for centuries. Junipero Gin, like all of their spirits, is handmade using the “distilled dry gin” tradition. The gin is comprised of more than a dozen dried berries, herbs and spices that are mixed together in a small copper pot in their tiny distillery in San Francisco. The gin is distilled in the traditional way in small batches just like it was done in the 1600’s in Holland. “The real ‘new news’ is that we are now not only distilling, but also importing,” said Porter. Anchor Distilling Company is part of the recently formed umbrella company, Anchor Brewers and Distillers. This company is made up of the Anchor Brewing Company, Anchor Distilling Company, Berry Bros. & Rudd and Priess Imports. The companies merged together in early 2011. “We see Anchor Distilling Company as an umbrella for craft spirits in the United States.” For Porter, Anchor is providing a platform for multi-generational familyowned businesses from across the globe to reach out to American consumers.

She says that all across every category of spirit, consumers have an expanding appreciation for artisanal culture, authenticity, and heritage. “We know consumers in the US are moving away from big brands, and are looking to know more about the products they are consuming, where they come from and the families and stories behind them.” What the folks at Anchor hope is to have an opportunity to engage enthusiasts who seek out quality and a richer drinking experience. Many fine food establishments are taking notice of Anchor’s strive for better, artisanal spirits. Bruce Cole, restaurant and beverage manager at Japonais Restaurant in Chicago created a signature cocktail using two of Anchor’s imports. “We hosted the launch party for both No. 3 Gin and The King’s Ginger, so I wanted the guests to try the cocktails and taste the versatility of both liquors. I used the name of the restaurant in the cocktail to signify that it was created for the restaurant.”

THE JApONAIs INGREDIENTS

1 1/2 oz. No. 3 Gin 1 oz. The King’s Ginger Liqueur 1 oz. Orange Juice Dash of simple syrup PREPaRaTIoN

Muddle two cucumber slices, two raspberries and simple syrup in a highball, add ice. Shake gin, ginger liqueur and orange juice with ice. Strain. Garnish with candied ginger stick.

He added that “The Japonais” wasn’t the first recipe he tried. “The previous two recipes were slightly different and the third ended up being the best. I really love gin and I think that it is an incredibly versatile liquor.” Cole said that No. 3 actually refers to the address of Berry Bros and Rudd in London. And, just like the people at Anchor, Cole enjoys getting the best use out of different liquors, especially gin. “I enjoy experimenting with it in cocktails and using other ingredients to really bring out the flavors in the gin. I was really pleased to work with both No. 3 Gin and The King’s Ginger. I wanted to use both in a cocktail and spent some time working with different flavors and ingredients to come up with what worked the best.” CHILLEDMAGAZINE.COM

MIX IT UP

CLASSIC CELEBRITY SIPPERS

RetRo cocktails aRe back in a big way. a new geneRation of sophisticated celebRities aRe toasting with the classics. check out the hottest hollywood staRs celebRating with some new twists on timeless cocktails. Rachel mcadams cuba libRe IngredIents

2oz. Bacardi Rum 1 Lime Coca-Cola

PreParatIon

Squeeze a lime into a Collins glass, add ice cubes, and pour in rum. Drop in lime slice and fill with cold Coca-Cola. Stir briefly.

geoRge clooney belVedeRe and soda with lime

“I drink vodka. I do like tequila though. I have a place in Mexico I spend time at, so I do like tequila every once in a while.”

Ryan gosling old fashioned

In his movie “Crazy, Stupid, Love” co-starring Steve Carell, Ryan took cocktail making classes at a Los Angeles bar in preparation for making the perfect Old Fashioned Cocktail.

channing tatum saketini IngredIents

Zoe saldana lauRent-peRRieR ultRa bRut champagne cocktail.

1 1/2 oz. Tyku Sake 1/2 oz. Grey Goose Vodka 1/2 oz. Bull Dog Gin 1 Slice Cucumber PreParatIon

Add sake, vodka, and gin to mixing tin filled with ice. Stir vigorously, strain into a frosted martini glass. Garnish with a cucumber slice.

katheRine heigl maRtini

ADVANCED MIXOLOGY

TRICKS OF THE TRADE

BARREL COCKTAILS AGED ROLL OUT THE

As NEw TECHNoLogy MEETs oLD, A MoDErN MIxINg sTyLE Is BorN by Anthony Caporale

It started – as is increasingly the case – with a tweet. Sometime in 2009, beverage manager Jeffrey Morgenthaler was visiting Tony Conigliaro’s unnamed bar in London when he casually announced that fact to the Tweeterverse. Moments later, he received a text message from Philip Duff of Liquid Solutions stating simply, “Ask Tony C for the aged Manhattan.” As anyone familiar with the beverage world could have predicted, a story that began with these three names could only end very, very well. “I was thinking about it on the plane home,” Morgenthaler says, “and I knew I wanted to age something.” Conigliaro’s creations were put up in glass for long periods of time, with an effect that while noticeable was still very subtle. Morgenthaler was looking for something with more impact that would better suit the American tastes of his customers at Clyde Common in Portland, Oregon. “I had a one-gallon, new oak barrel that I was flavoring with Madeira, and I said, ‘I’ll put a Manhattan in that.’ A month later I pulled it out and tasted it with my General Manager, and it blew us away. I didn’t even put the drink on the menu, I just asked my bartenders to see if they could sell it. It was gone in three days.” Having made this discovery, social media once again came into play. Morgenthaler wrote an article about barrel-aging cocktails on his blog, jeffreymorgenthaler. com, and legions of bartenders immediately began running with the techniques he pioneered. “This is the power of social media,” says Morgenthaler, “This is why it’s so cool.”

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Working with barrel-aged cocktails affords several distinct advantages to the professional cocktail chef. First off, much of the labor is done before service, including batching most of the drink in advance. This results in a rare breed of high-quality cocktails that can also be served in high-volume. Secondly, a lot of work is done by the wood, so a well-crafted barrel-aged recipe should be fairly restrained with a relatively limited number of ingredients. Finally, the chef can express almost infinite varieties by selecting casks finished with different spirits and altering the aging period. Due in large part to these attributes, barrel-aged cocktails have worked their way up from the bartender’s private stock to take a prominent place on cocktail menus all over the world. Though still most prevalent at craftoriented bars, they are becoming much more common if not yet quite mainstream. “I had two guests from out of town recently,” recounts Morgenthaler. “The woman turned to her companion and said, ‘Oh, look – even these guys are doing barrel-aged cocktails.’ I just smiled and said, ‘Yes ma’am, we are.’” While having dinner at Saxon & Parole in Manhattan’s cocktail-rich NoHo neighborhood, I discovered a barrel-aged masterpiece created by bar manager Naren Young that exemplifies how to successfully include this drink style on a menu. “Barrel-aging a cocktail is a great way to create something different and unique that’s a little bit more complex than the original recipe,” Young notes. “The idea is to not make it too woody, especially if you’re using a spirit that’s already got some wood on it.” His Prince Edward Cocktail is aged for eight weeks in used rye whiskey casks he purchases from New York’s Tuthilltown Spirits, which has become the go-to supplier for the barrel-aged cocktail chef.

DO’S AND DON’TS OF

BARREL AGING

“I love that it’s left me and gone on to become its own thing,” Morgenthaler reflects about the mixing style he launched. To join in the fun and craft your signature barrel-aged libation, he recommends the following do’s and don’ts:

PRINCE EDWARD COCKTAIL ‘BARREL AGED’ Created by Naren Young for Saxon & Parole

For the Barrel-agiNg:

- Purchase a used rye whiskey barrel from the Tuthilltown Spirits website. - Fill with water and let sit overnight to rehydrate. - Drain into a large Cambro or similar container and note volume. - Empty and rinse Cambro. - Adjust the following recipe to yield the volume noted. - In Cambro, add: 4 parts Compass Box Great King Street Artist’s Blend Scotch Whisky 2 part Lillet Blanc 1 part Drambuie Scotch Liqueur - Mix well. - Funnel into barrel and bung tightly. - Let age 8 weeks, agitating once per week.

1 2 3 4

Do use a cocktail that includes some type of fortified wine. The resulting oxidation is where a lot of the flavor comes from. Do use a spirit that contrasts with the barrel. You’re missing the point if you put a Bourbon-based cocktail in a used Bourbon barrel.

Don’t use anything that will spoil. Most importantly, don’t be afraid to experiment!

to Serve:

- Empty barrel through a coffee filter into clean glass bottles. - In a mixing glass half-filled with ice, add: 3 1/2 oz. of barrel-aged cocktail - Stir until thoroughly chilled. -Strain into a chilled coupe glass, add: 3 dashes Lemon Bitters -Garnish with a lemon twist knot.

Too often, bartenders are forced to scour the annals of legend and lore to determine where our greatest innovations have come from, usually with disappointing results. While we may never know for certain the source of the martini’s name or who really mixed the first Manhattan, we’re lucky enough to live in an age that allowed us to watch the origin of barrelaged cocktails unfold in real time. The real question is where the bartending community will take these outstanding concoctions next.

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ADVANCED MIXOLOGY

SPIRITED SPORTS

Yao Family Wines By Christopher Osburn - Photo: Yao Family Wines

Yao Ming is one of the most recognizable athletes on the planet. He was the first overall pick in the 2002 NBA draft and was an eight time all-star. At 7 foot 6, he was the tallest player in the league at the time of his retirement last year. Having already made a ‘slam dunk’ in the world of professional basketball, Yao is now trying to do the same in another profession. In November of 2011, Yao announced the establishment of his new Napa Valley wine company: Yao Family Wines. “I was so fortunate to be exposed to great wines during my basketball career”, says Yao. While traveling with the Rockets, he says, the players would go out to dinner together and many of his teammates had a vast knowledge of wine. “I was given the opportunity to taste some of the best Napa Valley wines at dinners with my teammates, friends and at other events. This is when my interest and passion for wine, especially Napa Valley wines, first started.” “So when I was presented the opportunity to have my own wine, it was very exciting.” He was introduced to many people in the wine-making community, including his current winemaker Tom Hinde. “It is so exciting to bring something home to China that I loved when I lived in the States,” says Yao. “China is just learning about Napa Valley wine, and being able to introduce people to something new and help teach them through our wines really inspired me to get involved in the industry.” Yao Family Wines stays true to the traditions of Napa Valley. Although they don’t have a vineyard of their own, they get their grapes from six vineyards in the Valley. “They have been growing grapes in these vineyards for many years.” He says that the wine team works with vineyard owners and is extremely hands-on throughout the entire process to make sure the end product is exactly what they want. He added, “All our vineyards have a great reputation in the Valley for producing excellent fruit.” Yao Ming is more than just the face of the business, though. He lets Hinde and his people handle the actual wine-making process, but he has input into almost everything else. “I am very involved in the entire project,” says Yao. “Everything from the type of wine to the label is an expression of my personal taste and culture. I work closely with my entire team and they have taught me a lot about wine.” Their inaugural wine was 2009 Yao Ming Napa Valley Cabernet Sauvignon, but Yao Family Wines also currently makes a Merlot, Cabernet Franc and Petit Verdot. The wine business isn’t all that Yao is up to now that he has retired from the NBA. “I am enjoying being home (in Shanghai) and spending more time with my family. I am also the proud owner of the Shanghai Sharks, a team that I once played on. I am attending school, taking classes to learn more about business. I am also very involved in my foundation, theyaomingfoundation.org which is dedicated to improving the lives of children.”

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“

It is so exciting to bring something home to China that I loved when I lived in the States.” CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

SPIRITED BUSINESS

Bombshell Barmaids New York By Christopher Osburn

Once she got laid off from her day job and started bartending, she decided that the time was right for her to start her own company. “I became a martini-shaking pseudo-psychologist,” she says. She thought about where she was in her life and what she was going to do with her hefty $100K tab from Columbia. She decided to combine her hospitality savvy with her environmental education to start “greening the bar industry”. Bombshell Barmaids NYC is a bartending-specific staffing company. Even though their primary service is bartending, they also provide food servers, cocktailing, door greeters, custom crafted cocktail lists, theme parties with custom outfits, distribution of eco-friendly bar products, temporary staffing for bars and clubs and bartending management and consulting.

As far as Kano knows, hers is the only staffing company to offer sustainable product services in New York City. “Not only will we provide you with sophisticated bartenders, but we also come equipped to take all fruit garnishes for weekly composting at a local farmer’s market and take any empty bottles, cans, and containers for recycling so you won’t have to worry about them being disposed of irresponsibly.”

“I hire girls that are either already in the industry or have bartended in the past,” says Kano. “Many of the girls do promotional modeling and promote highly recognized liquor brands. Most of the girls are pursuing their education and have other full-time jobs. We are marketing a brand, which is not just another beautiful bombshell pouring drinks, but a woman who has built or is building a career.” Kano’s Bombshells are smart, witty, hard-working individuals who provide interactive conversation. To become a bombshell barmaid, one must be energetic, social, provide creative ideas and conversation, and be able to make a great-tasting drink with limited ingredients. “Bombshells provide all this with grace and beauty and do it without being afraid to get their hands dirty,” she says. “These girls lug ice, carry heavy equipment, cut fruit, stack glasses and stock product while doing it quickly and neatly, at the same time speaking to the client, and “poof” - there is a fantastic drink at the end of the process.”

Kano didn’t start reducing her carbon footprint on a whim, though. She studied Environmental Science and Policy at Columbia University. Prior to that, she studied Hospitality and Management at UNLV. Her goal is to create a more eco-friendly bar environment for everyone. “I realized that although industry efforts were good, more had to be done and I wanted to be at the forefront of the movement.”

“

I became a martini shaking pseudo-psychologist For more information about Bombshell Barmaids email Jill@bombshellbarmaidsnyc.com

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”

Special Thanks to Anthony Caporale and Tonic Times Square - Photos courtesy Vital Agibalow and Akos Simon

You may not know what a sustainable bartending service is, but Jill Kano does. Kano is the founder and president of Bombshell Barmaids NYC. She spent years working in the hospitality industry before she realized that there had to be a better way. She saw the waste that came from the industry and decided that it was time for a change. “I come from a background in hospitality management. I worked in several bars, restaurants, and hotels where I observed the magnitude of waste that this industry produces,” says Kano.

QUADRUPLE DISTILLED. HERKIMER DIAMOND FILTERED. ADDITIVE FREE.

www.facebook.com/crystalheadvodka

ADVANCED MIXOLOGY

DRINK IN HISTORY

Ol dFashioned

By Nicole DiGiose

The first use of the name “Old Fashioned” was meant for a bourbon whiskey cocktail in the 1880’s that was served at The Pendennis Club, a gentlemen’s club in Louisville, Kentucky. The club is said to be the birthplace of the Old Fashioned, which is possibly the first mixed drink to be called a cocktail. Well before this time, reference to a cocktail was something very similar to the original Old Fashioned recipe. In the early 1800’s, the word “cocktail” was first published and described as “a potent concoction of spirits, bitters, water, and sugar.” The original Old Fashioned was simply a sugar cube muddled with bitters and water, then chilled with ice, mixed with whiskey and garnished with a lemon peel, no fruit. It wasn’t until 1973 that the Old Fashioned appeared with fruit, using orange slices and a maraschino cherry in the recipe. Muddling the fruit, which came into the mix in the twentieth century, softened the Old Fashioned. The fruit was added to mask the taste of the harsh liquor made under prohibition. It became more of a punchy kind of drink, making it a traditional holiday pre-dinner cocktail in many households. Traditionally, it is served in a short, round glass, which is called an Old Fashioned glass, named after the drink. Back in the day, while ordering a drink, the drinker would often say, “gin cocktail, old fashioned style,” substituting the spirit according to preference. The bartender would create the mixture using the classic cocktail ingredients: spirit of choice with sugar, a little bit of water to moisten the sugar cube, and bitters. Some believe that this process is where the name “Old Fashioned” came from, and that the spirit of choice does not matter. There has always been an argument on the correct way to make an Old Fashioned Cocktail, especially when it comes to the fruit. Some say it’s a garnish, others say it’s an ingredient. Others claim the orange must be muddled and the maraschino cherry is just there for looks, while others omit the maraschino cherry altogether. Some believe the original recipe calls for a lemon peel, and others use no fruit at all. Though bourbon whiskey has been said to be the original spirit, it has been substituted with others like gin, rum, brandy, and even scotch. The construction of the Old Fashioned differs significantly. While the general ingredients in the drink are basically the same, spirits, bitters, water, and sugar, the style of the concoction has changed throughout time, depending on personal taste. Not only has whiskey been substituted with different spirits, many modern recipes now finish off an Old Fashioned with club soda. Most bartenders will add fruit, usually an orange slice, and muddle it with sugar before adding the whiskey. Still others stick to the belief that fruit is not part of the Old Fashioned recipe at all. Another common ingredient making a big comeback is rye in place of the bourbon. There are many variations to the Old Fashioned, give this one a mix and taste a true classic.

50 CHILLED MAGAZINE

Old FashiOned COCktail INGREDIENTS

2 oz. Jim Beam Bourbon 3 Dashes Angostura Bitters Orange Zest Sugar Cube PREPARATION

Place the sugar cube at the bottom of an Old Fashioned Glass. Saturate the sugar cube with bitters. Add the orange zest, and tiny splash of water (or club soda). Muddle. Fill glass with ice cubes, add bourbon, stir. Garnish with an orange peel.

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MIX IT UP

SPIRIT REVIEW

BACARDI OAKHEART Paul Artrip, aka “The Rum Daddy”, is an established authority on all things rum. Chilled asked him to review Bacardi’s boldest move in 15 years, OakHeart Spiced Rum. We found out that OakHeart is remarkably smooth and combines well with the perfect rum mixing ingredients for some new tasting and must-try cocktails. Check out what the Rum Daddy himself had to say. Bacardi fires a shot across the bow of the spiced rum world with their OakHeart Smooth Spiced Rum. A quality rum with bold, rich notes, OakHeart is a great tool for the mixologist. The bottle embraces Bacardi’s celebration of their 150th anniversary in 2012 with the label’s legend ‘El Ron Del Murcielago’ (the rum of the bat), and the company’s creation date of 1862 on the neck wrap and the label. A BlEND of their Superior and Gold rums with proprietary spice combinations, OakHeart is aged in American white oak barrels to yield a complex product. The nose is broad, with whiskey and dried fruit notes in front of a gentle, pleasant smokiness. The palate is sweet and tangy, with cinnamon, nutmeg, honey, maple, and vanilla flavors throughout. The finish is slightly warm, peppery, and ends with toasted sugar. OakHeart really tastes great on the rocks or with cola. At my tasting party, guests were blown away by ‘Oak ‘n’ Coke’ and ‘Oak ‘n’ Ginger’ recipes. I also tried it out with muddled ginger and a splash of tamarind nectar for a spicy Oak Rumtini, which was greatly appreciated. The 750-ml bottle has a very affordable retail price in the low/mid teens, so take advantage of this bold new entry into the world of rum.

SMOKE ‘N’ OAK

OAK ‘n’ GINGER

SPICED BAT

INGREDIENTS

2 oz. Bacardi Oakheart Rum 1 oz. Martini & Rossi Vermouth 3 Dashes Bitter Truth Mole Chocolate Bitters

1 1/2 oz. Bacardi Oakheart Rum 4-5 oz. Ginger ale or Ginger beer 3 Dashes Angostura Bitters

PREPARATION

Build in shaker glass. Pour into wood smoke filled jar and swirl with lid on to combine flavors. Pour back into ice filled shaker glass. Stir 30 times until chilled. Strain into chilled cocktail glass. Garnish with a brandied cherry.

PREPARATION

Build in an ice filled Highball Glass. Garnish with a squeeze of lime.

1 1/2 oz. Bacardi Oakheart Rum 1/2 oz. Cherry Heering Liqueur 1/2 oz. Fresh Lime juice 1/2 oz. Agave Nectar 1 oz. Pineapple juice 3 Fresh Cherries (pitted) PREPARATION

Muddle cherries, lime and agave nectar. Add ice and remaining ingredients. Shake and double strain into a chilled cocktail glass. Garnish with a fresh cherry.

MIX IT UP

FOOD KNOW HOW

The Power of Pistachios

Tips and tricks for everyone who loves to mix.

Party food and cocktails don’t have to be tossed just because you’re watching what you eat. Nowadays, there are great, nutritious snacks being served alongside your favorite fresh cocktails. Replacing the same old noshing foods with pistachio nuts, for instance, will compliment the flavors of your cocktails and a one-ounce serving of the nuts contain a host of vitamins, minerals and other nutrients that bodies need to stay healthy. So, go ahead and nibble during your happy hour or nosh during your nightcap. Go nuts!

GinGer PisTacHio MousTacHe IngredIents

(Makes 2 Drinks) 3 oz. Dumante Verdance Pistachio Liqueur 1/4 oz. Canton Ginger Liqueur 1/4 oz. Sour Mix 12 oz. Ginger Beer 5 oz. Pistachio Nuts, Green, Roasted PreParatIon

In a blender, blend all together with good handful of ice. Serve in chilled rock glasses.

World-renowned executive chef Grant MacPherson has some great ideas for pairing American Pistachios the Love Nut - with different types of alcohols based on flavors. “these recipes are easy to make and share the love with friends,” says MacPherson. “A transformation is taking place in casual dining, pistachios and cocktail pairings will take it to the top. Pistachios are an easy way to elevate snack options to something more than your average nut or appetizer.”

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PAIR tHE GINGER PIStAcHIO MOuStAcHE WItH tExAS PEtE HOt SAucE PIStAcHIOS

Texas PeTe HoT sauce PisTacHios IngredIents

1 lb. American pistachios, in-shell 3 Tbsp. Texas Pete hot sauce 4 Tbsp. Canola Oil Sea salt to taste PreParatIon

Warm oil in roasting pan, add pistachios and toast. Add Texas Pete hot sauce, coating pistachios evenly, season with sea salt and serve. Serve these flavorful nuts with a Ginger Pistachio Moustache Cocktail.

Photo credit- American Pistachio Growers. Bill Mine for Ginger Pistachio Cocktail.

Two Pr emier Events Under One Roof

June 26-27 2012

Tuesday and Wednesday 11:00 - 5:00 Daily

THE

BAR & RESTAURANT

Jacob Javits Convention Center , New Yor k City

SHOW FOR ON-PREMISE New for 2012

Expanded Expo Hall

BAR &Sessions Educational RESTAURANT After Party with a Purpose! THE

Wher e Else... New Yor k City, The Nightlife Capital of the Wor ld!

SHOW FOR ON-PREMISE T-Fox & the FOXCITY SHOW

Presents THE NEW YORK “MOCKTAIL” DRINK COMPETITION first-of-its-kind Non-alcoholic drink competition Benefitting

Original Drink Recipes Using Ocean Spray Products WIN CASH PRIZES!

thebarandrestaurantshow.com for details

THE

BAR & RESTAURANT SHOW FOR ON-PREMISE

LIFESTYLE BEYOND THE GLASS

For mor e infor mation, contact: RDP Group - 152 Simsbury Road Avon, CT 06001 • 800-243-9774 • 860-677-0094 www.thebarandrestaurantshow.com • info@rdpgroup.com www.nywor ldwineandspir itscompetition.com

For more information Scan this code

SHAKING AND STIRRING

Van Gogh Vodka is renowned for translating food profiles into authentically flavored vodkas. With over twenty flavors in their portfolio, PB&J is the latest and one of their most innovative flavors to date. Peanut butter and jelly sandwiches are a beloved American classic dating back to 1890, and are today so ubiquitous that the average 25 year-old has consumed at least 1500 of them over their lifetime. Master Distiller Tim Vos selected raspberry flavored jelly and says, “It’s challenging to transform a famous food flavor into a drink flavor however I think this transition is beautiful and the flavor is intriguing.”

LAUNCHES

The classic, diverse line of Hiram Walker all-natural liqueurs, schnapps, brandies and triple sec announces its launch of Watermelon Sour Schnapps that can be uniquely combined with a wide range of spirits and mixers to create cocktails or served straight up. “Watermelon continues to be a favorite flavor and adds an unexpected twist to popular cocktails like cosmos and margaritas,” said Juli Falkoff, Brand Director for Hiram Walker, Pernod Ricard USA.

WATERMELON MARGARITA INGREDIENTS

INGREDIENTS

1 Part Hiram Walker Watermelon Schnapps 1 Part Avion Silver Tequila 3/4 Part Hiram Walker Triple Sec 3/4 oz. Fresh Lime juice

1 1/2 oz. Van Gogh PB&J Vodka 3/4 oz. Berry Liqueur 3/4 oz. Milk or Cream

Shake with ice. Pour into a coupe, margarita or rocks glass.

NUTS & BERRIES By Jonathan Pogash, The Cocktail Guru

PREPARATION

Shake ingredients well with ice and strain into a chilled martini glass.

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PREPARATION

IWSC Distiller of the Year, William Grant & Sons announce Monkey Shoulder, a blended malt Scotch whisky. The ‘Monkey Shoulder’ moniker refers to the colloquial term of a once common injury, when after a long day of work, a maltman would feel as though he had a monkey on his shoulder. Redefining whisky drinking for a new generation, Monkey Shoulder is a unique blend of three of Speyside’s finest single malts and is matured in bourbon casks hand selected by iconic Malt Master Brian Kinsman.

MONKEY JAM SOUR INGREDIENTS

1 1/4 Part Monkey Shoulder 1/2 Part Fresh Lemon Juice 2 Spoons Jam Dash of Sugar to taste 3 Dashes of Orange Bitters PREPARATION

Add all ingredients to shaker, shake well and strain into cocktail glass. Garnish with twist of orange.

HOW SWEET IT IS

Van Gogh Imports announces a new premium maple-flavored Canadian rye whiskey, TAP 357, a small-batch spirit marrying two purely Canadian flavors: rye and maple. “The whisky categoryand flavored whiskies in particular- is growing by leaps and bounds as consumers look for new tastes and products to explore,” said Norman Bonchick, Chariman and CEO. “As a flavor-driven company we saw this trend as an opportunity wellsuited to our expertise, and developed TAP 357.”

The newest member in the Absolut family is Absolut Gräpevine, vodka that offers the true taste of white grape, balanced with notes of dragon fruit and papaya. “Absolut Gräpevine makes it easy to create exceptional drinks. The combination of white grape, dragon fruit and papaya makes the flavor so multi-dimensional, that you can make a sophisticated drink just by adding one ingredient,” says Maxime Kouchnir, VP Marketing Vodka Brands. “Sometimes the simplest drinks are the best.”

Grey Goose presents Cherry Noir, cultivated from rare black cherries found in the French Basque Country from orchards that sit alongside the Atlantic Ocean and are sheltered by the Pyrenees Mountains. Offering a sophisticated taste and aroma of ripe cherries in every drink, “Cherry Noir is a delicious sipper alone, but its versatility means it also shines with a huge range of ingredients, from fresh fruits to soda and even chocolate and spices,” says Guillaume Jubien, Grey Goose Brand Ambassador.

THE MONTREAL

GRäPEvINE COsMOPOLITAN

CHERRY NOIR RED CARPET

INGREDIENTS

By Jonathan Pogash, The Cocktail Guru INGREDIENTS

2 1/2 oz. TAP 357 Canadian Maple Rye Whisky 3/4 oz. Sweet Vermouth 3 Dashes Angostura Bitters PREPARATION

Stir all ingredients well with ice and strain into a chilled cocktail glass. Garnish with an orange peel.

2 Parts Absolut Gräpevine 2 1/2 Parts Cranberry Juice 1/2 Part Orange Juice 1/2 part Lime Juice PREPARATION

Shake with ice and strain into a cocktail glass. Garnish with a lime twist.

1 1/2 oz. Grey Goose Cherry Noir 3/4 oz. Benedictine 1 oz. Lemon Juice 3/4 oz. Simple Syrup Dash of Angostura Bitters PREPARATION

Mix all ingredients into a cocktail shaker filled with ice, shake vigorously and strain into a martini glass. Garnish with Maraschino cherry.

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45 57

MAKING TRAVEL

Exciting!

Historically the process of evolution is an interesting study. While things continue to change, sometimes old becomes new again and a classic is reinterpreted as something modern. And while trends come in and out of fashion, others are so “classic” they never go out of style. That’s what we’ve always heard anyway. For instance, we’re fascinated with the glamorous and mysterious times pre and post the prohibition era. It’s obvious in the popularity of television programs like Mad Men and Boardwalk Empire and in the world of fashion, where women are donning everything from pencil-slim skirts to flapper attire. With revivals taking place in many walks of life, it’s worth honoring what’s gone before us and their modern takes today. We’re all inspired by timelessness, so Chilled wanted to acknowledge another culture influenced by a revival - the cocktail culture. While some brands have been around for years, they manage to still remain modern and continue to shape today’s cocktail culture. These exceptions to the rule are perfect examples of what we commonly call ‘classic’ and throughout this issue we’re celebrating them along with the individuals responsible for animating them, often with a modern twist. As always, we’re honoring not just the past but the future of the drinking culture by giving you “Chilled’s Must Shelve in 2012”, our choice of brands that have what it takes to surprise everyone and what we’ll be drinking for years to come.

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Photo courtesy Gruppo Campari Images

LIQUOR’S LEADING LADIES “This is a man’s world,” as the song goes, “but it wouldn’t be nothing, nothing without a woman or a girl.” Perhaps nowhere else at the moment is this more poignant than in the world of liquor. Women and liquor have a long history that began with the temperance movement when they couldn’t imbibe to today where there’s an abundance of female bartenders, mixologists and brand ambassadors. Their involvement in other aspects of the industry is also worth a nod since they’re infusing cocktail culture with a woman’s mystique and narrowing the gap between them and their male counterparts. With women, drinking and bartending have always been more of a way to exert their personal freedom and independence. We tend to forget that just as Rosie the Riveter shaped history, so did Bessie the Bartender.

The proverbial gender gap was also evident in celebrity endorsement of spirits brands skewing more to the guys representing the major names. But the winds of change are blowing and we’re starting to see a shift in this phenomenon. More and more, female celebrities are endorsing liquor brands with their name, face and presence in full view and sometimes even ownership in the company is part of the deal. The latest gal to partner with a spirits company is none other than our cover girl, Fergie. Six time Grammy award winning singer, fashion designer and actress, Fergie will not only promote Voli Vodka to health conscience drinkers as a delicious low calorie spirit but also has an even larger interest in the brand as a partner and owner. Take that, Diddy. Fergie says, “I’m excited about my new partnership with Voli Light Vodka, a company that understands the modern girl on the go.” Voli Light Vodka is the world’s first low calorie fruit and fusion flavored vodka presented in five varieties with hydrating electrolytes and get this, nutrition facts right on the bottle.

Photo by Russell James courtesy Voli Light Vodka

Would you have a drink with Julia Stiles? We certainly would. The actress got into the spirits ad game a couple of years ago by starring in a series of Stoli Vodka commercials questioning, “Would you have a drink with you?” The “Stoli Original” campaign showed Julia drinking a Stoli Raspberry and soda while her indie side discussed her career moves with her more glamorous, Hollywood self. Stolichnaya Vodka has shaped the industry, being the first imported Russian vodka in the United States and the first vodka brand to launch a line of flavors. The campaign was humorous and challenged consumers to wonder if they themselves were interesting enough to share a Stoli with, well, themselves.

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In 2009, Scarlett Johansson was named the face of Moët & Chandon, and continues to be the face and ambassador for the champagne. “I am honored to have been chosen as their ambassador and to make history with the brand as the first celebrity face of champagne,” says Scarlett. For the president of Moët & Chandon, Scarlett was an obvious choice. “She, like Moët, has a magical story to tell and makes people dream,” says Frédéric Cumenal. “She is a true icon of celebration.” Scarlett’s advertising campaign symbolizes a return to elegance and glamour for the brand, one of the most memorable since 1743. Moët & Chandon Champagne is a universal symbol of joie de vivre, and Scarlett Johansson is just as radiant and seems to live life to the fullest. The partnership is a sexy match bubbling over with mystery and intrigue.

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Photo courtesy shutterstock.com

Midori Melon Liqueur leaves other spirits green with envy since signing Kim Kardashian as their new face for the brand. “My new favorite color? Green, of course!” says Kim of her endorsement deal with Midori. Celebrities all seem to be going green lately, but Kim goes greener. In Midori’s “Stand Out” campaign, Kim appeared in advertisements and in social media channels plus she made numerous personal appearances dressed in green accessorized with her favorite green cocktail, the Midori Super Sour. Iconic Midori Liqueur is a bright green melon flavored cordial that first hit the scene in 1978 with a launch party held at NYC’s famous Studio 54.

Campari is a bitter Italian aperitif made from a secret recipe dating back to 1860. It’s characterized by its dark red color and is an essential cocktail ingredient in the Negroni, a true classic drink. Every year Campari prints an exclusive calendar produced in a limited edition of 9,999 copies celebrating the beautiful women and world-class photographers that bring the brand to life, making it a coveted artistic collectible. This year Campari really pushed the envelope. The 13th annual Campari Calendar boasted, “It’s the end of the world, baby!” referring to the ancient Mayan prophecy of the Earth’s last days. The calendar showcased different myths of the world’s end, including everything from floods to alien invasions. The latest legendary lady to grace this epic calendar is fittingly, Milla Jovovich. Milla follows in the footsteps of other gorgeous Campari Calendar girls such as Jessica Alba, Eva Mendes and Salma Hayek. Milla says, “What attracted me most to the project was the powerful inspiration behind it, as well as the positive approach of celebrating life with a special toast, with friends and family.” Explore Milla’s calendar and past editions to revel in twelve months of ‘pure red passion’ and check out mini websites, as well as links to images and videos available only on the web. Photo courtesy Gruppo Campari Images

In the spirits world predominantly male bartenders sling drinks made from brands owned and operated mostly by men in establishments run by, you guessed it, men. And although women may have had a hard time breaking into the business of liquor, today they are welcome, respected and revered. So sure this is a man’s world, but it wouldn’t be nothing without a woman …

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Also marking the 150th anniversary milestone is a limited edition 500ml crystal decanter of rare Bacardi rum, housed in a leather case and available at select locations only. The Ron BACARDÍ de Maestros de Ron, Vintage, MMXII is a blend of the finest rums laid to rest in oak barrels over the last 20 years, and finished in 60-year old Cognac barrels.

In September of 2011, Bacardi released its first new rum since the popular Bacardi Limon hit the market over 10 years ago. Oakheart Spiced Rum is aged in charred white oak barrels for up to three years giving it a tinge of smokiness, to which spices such as maple, cinnamon, nutmeg, honey, and vanilla are added. Other Bacardi rums include Breezer, Limon, and Silver. Also, the premixed individual cans of Bacardi and Cola hit the shelves late last year and have sold well. Today Bacardi Limited’s portfolio of iconic spirits consists of more than 200 brands and labels, including Grey Goose, Bombay Sapphire, Dewars, Martini, Eristoff and Cazadores, among ILLION COCkTA 365 B ILS AN SIN others. Th C

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It wasn’t necessarily all smooth sailings as the seven generations of family members had to weather through the Cuban Revolution, world wars, recessions and depressions, and the prohibition era in the United States. During prohibition Bacardi kicked off an innovative and controversial campaign promoting Cuba as an enticing, tropical island escape from the drinking restrictions in the USA. “The passion and entrepreneurial spirit shown by my greatgreat grandfather in Santiago de Cuba a century and a half ago gave birth to exceptional rum that would change the spirits industry forever,” said Facundo L. Bacardi, current Bacardi Limited Chairman and fifth-generation Bacardí family member.

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All Bacardi products are embossed with the iconic bat logo. Legend has it the basement of the original distillery was filled with bats, and according to Cuban and Spanish lore, bats symbolize good health, fortune and family unity. Bacardi is proud to support Bat Conservation International in raising public awareness for bats as part of its “Year of the Bat” campaign. Puerto Rico is home to the largest Bacardi rum distillery, and this year played host to a special edition of the global Legacy Cocktail Competition, drawing mixologists from more than 25 countries to the finals. The facility at Cataño is the largest premium rum distillery in the world, and home to the Casa Bacardi Visitor Center, a multimillion dollar, state-ofthe-art tourist experience that opened in 2003 and is now the second mostvisited venue in Puerto Rico, drawing more than 230,000 visitors a year.

It’s not often that a family business survives the turn of a century, so when one reaches and far surpasses that milestone, it calls for a big celebration. In February of 2012 Bacardi Limited raised their glasses to commemorate their 150th year in operation. Founded in Cuba on February 4th, 1862 by Don Facundo Bacardí Massó, it is now the largest privately-owned spirits company with locations around the globe. The smooth, light-bodied spirit he created, as opposed to the harsh “fire water” of the time, was the world’s first premium mixable rum that helped usher in the current cocktail culture. The company is world-known for creating signature cocktails: The Cuba Libre, Daiquiri, and Mojito, and has won over 400 international awards for its products.

Only 400 will be available at a retail price of $2,000.00. Several parties were held during the month of February and will continue throughout the year with updates being posted on the brand’s Facebook page.

Bryen

MEMOrAbLE MILEStONES 1910 BACARDI rum was bottled outside Cuba for the first time in Barcelona, Spain. 1944 Bacardi established an imports company in New York City to supply the United States. 1960 Bacardi operations in Cuba were illegally confiscated by the Cuban government. 1995 Bacardi launched BACARDI LIMÓN. The following year, it is proclaimed the most successful new spirit brand of the year and, more importantly, of all time. 2008 Michael Schumacher, seven-time Formula One racing champion becomes Bacardi Limited Social Responsibility Ambassador.

ICONIC COCKtAILS Cuba Libre Bacardi rum and cola was created in 1900 during the Spanish American War when American soldiers fighting for Cuba’s freedom asked for their Coca-Cola to be mixed with Bacardi rum. They toasted to a free Cuba, naming it the “Cuba Libre.” Daiquiri Created with Bacardi rum in 1898 by an American working at the Daiquiri mines in Cuba who wanted a refreshing tasting cocktail made with the fresh limes that grew there.

MOjItO

Made with Bacardi rum, traced back for centuries in Cuba, and rising to popularity with the opening of the Bacardi operations in 1862. INGREDIENTS 1 part Bacardi rum 12 mint leaves 1/2 Fresh lime 4 tsp. sugar 2 parts Club Soda PreParation

Mix Bacardi light rum with crushed spearmint leaves, sugar, limejuice, and seltzer, then serve in a frosted glass.

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Jack Daniel’s:

You know this one: Man walks into a bar. Man orders a Jack Daniel’s. Bartender tells him that Jack was Frank Sinatra’s drink.

tHank Frank Original Hipster Drink

But there’s a lot more to tell. Distilled in Lynchburg, Tennessee for 150 years, Jack Daniel’s Tennessee Whiskey is today the world’s #1 whiskey brand.

by Karen Tina Harrison Photos courtesy Las Vegas News Bureau

How did it get there? It doesn’t hurt that Jack Daniel’s is inseparable from the Frank Sinatra mystique, and Frank was the #1 superstar of the 20th century. Frank’s timeless coolness still brings drinkers to Jack Daniel’s. Bartenders, be it known that “Jack rocks” was the only way that Frank Sinatra quaffed his beloved booze. Now, Frank was married four times (including to Ava Gardner and Mia Farrow). But Jack Daniel’s was Ol’ Blue Eyes everlasting companion. How everlasting? At Frank’s funeral in 1998, his daughter Nancy Jr. approached his casket and tucked in a liter of Jack Daniel’s. For the journey to his heavenly rest, Frank also toted a pack of Camels and a roll of dimes -- so he could call his friends from the ultimate after party. Every legend has a mundane beginning. Frank was introduced to Jack Daniel’s by “Honeymooners” star Jackie Gleason as the two hotshots huddled in a New York bar to discuss women troubles. “I want something serious,” said Frank, and Jackie recommended Jack. Very hard to get at the time, the small-batches Tennessee trophy whiskey became Frank’s signature drink. It was adopted by his “Rat Pack” crew of fellow entertainers in the late 50s. The core of the allstar Rat Pack was Frank; smoothie Dean Martin, Jr.; hipster cool cat Sammy Davis, Jr.; comedian Joey Bishop; and actor Peter Lawford, a brother-in-law of soon-to-be-president JFK. Every man in America aspired to be like the multi-ethnic, color-blind, beyond-cool Rat Pack. It didn’t hurt that their gal pals were Ava Gardner, Lauren Bacall, Grace Kelly, Lucille Ball, and Marilyn Monroe. And what more pleasant way was there to imitate Frank than to imbibe like Frank? We can thank Frank for Jack’s status as an American legend. Perhaps no celebrity has ever been more closely associated with a liquor brand. “And it all happened naturally,” says Angelo Lucchesi. Now 91, the native Tennessean was Jack Daniel’s original salesman and Frank’s confidant. “What people find amazing today is that Frank was never a paid spokesperson for Jack Daniel’s. He just truly loved it, and lived it,” he says. “Frank flew a Jack Daniels flag at his Palm Springs compound to announce cocktail hour. And when he and the Rat Pack were performing in New York or Vegas, they wouldn’t quit after the show. They called themselves the Olympic Drinking Team. They’d stay up all night and get up the next afternoon,” recalls Angelo. “They sure knew how to live.”

FOr tHe

FRANK AND JACK LEGENDARY FACTS - FRANK’S DAiLY quoTA: A bottle of Jack’s a day, though he may have exaggerated - JACK RoCKS: Frank drank his Jack Daniel’s in a rocks glass with 3 or 4 cubes and a splash of water (five or more cubes, he dubbed “ice-skating”) - JACK CoCKTAiLS: Frank frowned on Jack-based mixed drinks, but Sammy Davis, Jr. drank Jack and Coke - JACK SECuRiTY: Frank would have the bottle opened in front of him; Jack was rare, and often bootlegged - JACK oN-AiR: Frank kept 8 to 10 cases in the hold of his private plane (Comedian Steve Lawrence called Jack Daniel’s “Frank’s copilot”) - JACK SLANG: Frank called it Nectar of the Gods” and also “Dr. Daniel’s,” because he never got sick (other whiskies? “gasoline”) - JACK oN ThE GRouND: Five cases were shipped monthly to wherever Frank was living: Palm Springs, Malibu, or the Waldorf Towers in NYC

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tHe ClASSIC IS neW AGAIn

A Modern GentleMAn

As of last spring, the brand has an additional lure: Jack Daniel’s Tennessee Honey. The first Jack expression in a generation, Tennessee Honey is crafted with the classic juice (Brown-Forman’s Jack Gentleman Jack Rare Tennessee WisDaniel’s Old No. 7 Tennessee Whiskey) mingled with a proprikey named basketball legend and anaetary honey liqueur. The result is a unique, smooth offering lyst Kenny ‘The Jet’ Smith as their new lodged in the same Jack Daniel’s signature square bottle. brand ambassador. According to Sean WachsTennessee Honey has a base of the original, charcoalman, Associate Brand Manager for Gentleman mellowed whiskey. The innovation: an unmistakJack, “Kenny able flavor of honey, bringing a luscious touch Smith epitomizes of sweetness. what it means to be “In every sense of the word, this is a natural,” said Jack Daniel’s Master Taster Jeff a modern gentleman Norman. “Whether Jack Daniel’s Tennessee Honey is chilled straight or served on so many levels. His ‘I in drinks with other mixers like lemonade, tea or ginger ale, we think our will impact the world’ atfriends will really love its unique taste and smooth character.” titude is motivational for everyone and what we should all During last years brand launch in Vegas, Sin City’s master mixologists aspire to. His various philanthropbrainstormed dozens of delectable Jack Daniel’s Tennessee Honey ic endeavors have a fatherly, indecocktails. Oh, how it works. “Let us not forget that a hot toddy pendent quality to them, continually is Jack Daniel’s with honey and hot water,” notes Jack Daniel’s inspiring the next generation to make a brand historian Nelson Eddy. positive impact, like he does.” Check out The takeaway: whatever goes well with honey will do a what Kenny ‘The Jet’ Smith had to say about Tennessee waltz with Jack Daniel’s Tennessee Honey: his role with Gentleman Jack. tea; ginger (ale, beer, syrup); cinnamon (schnapps); WHAt DOEs It MEAN tO bE A “MODErN GENvanilla (grated beans or Tuaca); and of course, tLEMAN”? Gentleman Jack - the brand - stands for fruit juices and purees (orange, lemon, peach, refinement and being a gentleman. That includes drinkapple, watermelon). Trendy bitters? Up to ing responsibly – not swinging from the chandelier. I’m a you. New Yorker with Southern charm who appreciates elegance For more info visit jackdaniels.com and sophistication in many facets of my life, including what I like to drink and that’s the appeal. Doing “the right thing” on a daily basis means behaving like a modern gentleman. It goes to the question: how can I be an effective male in the 21st century? How do my actions and appearance affect those around me? So many kids look up to professional athletes. We are role models whether we like it or not.

HOW DO yOu pOsItIvELy IMpACt tHE WOrLD? One of the reasons

Aspire to Inspire – the Gentleman Jack initiative – resonated with me was that aspiring to do the right thing in all of life’s facets is learned through example, and most often by a fatherly figure – who just might happen to be a coach, teacher, father, friend or mentor. My inspirations were my dad and brother: they believed in my talents before I believed in my own. Sometimes inspiration just comes from being there. Gentleman Jack’s message is also consistent with our goals at my Aim High Foundation, which uses professional athletes and community leaders as a vehicle to bond with youth. I am committed to the idea that by providing young people with a wholesome, intellectually stimulating environment anchored in athleticism and supervised by a caring team of professionals, anyone can embrace the challenges of success. In addition to our athletic and social programs, we’ve also raised more than $3 million for various charities.

HOW DID yOur styLE DEvELOp? My sister’s line was

that you have to dress for the part you want; not surprisingly she ended up working in fashion. All the small details often tend to get overlooked but collectively that’s what builds your overall image. Personal style is something that evolves and thanks to my sister’s input, dressing like a gentleman since first being in the public eye has helped my professional and philanthropic efforts. It’s one of the reasons I got the call from Gentleman Jack. People take you seriously when you look the part, you are what you present to the world.

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Honoring the Classic Cocktails In celebratIng the cocktaIl redIscovery that has emerged In many of today’s bars, modern InterpretatIon of classIc cocktaIls pays homage to tIme-honored spIrIts and drInks lIke the manhattan and the old fashIoned that showcase the artIstry and craft of bartendIng. these drInks are sImple, but not sImplIstIc, made In a tradItIon that puts the base spIrIt at center stage, perfect for today’s bartenders and drInkers who are renewIng theIr apprecIatIon for qualIty spIrIts. these spIrIts make a great base, they have been around for years, and have been known to InspIre cocktaIls lIke those from the good old days.

Jack Daniel’s Tennessee Whiskey The Jack Daniel’s Distillery was licensed in 1866, making it the oldest registered distillery in the United States and a National Historic site. Adding Jack Daniel’s to a simple mix of lemon juice and simple syrup with cherry garnish enhances the taste of the most famous of all drinks, the whiskey sour.

Bols

Lucas Bols Company, founded in 1575, is the oldest Dutch company still active and the oldest distillery in the world. Genever, the original gin, is celebrating a return and classic gin cocktails are authentically rediscovered with the use of the spirit. Bols Genever original 1820 recipe has been reintroduced in celebration of a time when genever gins were a staple behind the bar. Jerry Thomas in his classic book How To Mix Drinks (1862) uses numerous recipes using genevers.

Glenfiddich

Just recently celebrated 125 years that began with founding father William Grant and his nine children who built the distillery by hand over the course of a year. This pioneering spirit continued with the founding of the Single Malt category by Glenfiddich. This award winning scotch makes for a great Rob Roy.

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Molinari Sambuca Extra

Created by Angelo Molinari, an Italian spirits merchant and respected mixologist, back in 1945. The recipe, creating the Sambuca category, continues to be a closely guarded secret. The spirit attracted a following during the Italian glitzy years in the 50’s and 60’s. Sip this wonderfully elegant spirit straight with exactly three coffee beans.

Wild Turkey Bourbon

Wild Turkey’s history can be traced back to 1869, when the Ripy family opened their distillery on what has come to be known as “Wild Turkey Hill.” According to Master Distiller Jimmy Russell, Wild Turkey is still made the “old fashioned way.” Using Wild Turkey 101 in the classic Mint Julep produces a deeper, more marvelous version of this well-known cocktail.

Campari

Characterized as bitters with a dark red color, Campari is used as the basis of many cocktails served worldwide. The aperitif has been around for over 150 years and is the essential ingredient in the classic Negroni cocktail and in the Americano cocktail.

modern CLassiC CoCkTaiL

Luxardo Maraschino Cherries Generations of the Luxardo family have been perfecting the art of growing cherries since 1821; they also produce maraschino liqueur. One of the most popular garnishes for cocktails, the maraschino cherry has been dressing up classic cocktails from the Manhattan to the Pina Colada for years.

The origin of the Tom Collins is said to come out of a local tavern hoax in 1874. Bombay Sapphire East, the brand’s newest expression, puts a twist on this classic that is the real deal. You must mix Bombay Sapphire’s latest version of this famous classic cocktail.

Lemongrass & eLderfLower Tom CoLLins IngredIents 2 Parts Bombay Sapphire East Gin 1 Part Lemon Juice 3/4 Part Elderflower Liqueur 2 Lemon Wedges Club Soda Lemongrass Sprig PreParatIon Muddle sliced lemongrass. Build all with cubed ice and stir. Top with club soda. Garnish with two lemon wedges and a sprig of lemongrass.

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WHAT TO SHELVE IN 2012 As you look Around your bAr do you ever wonder About the stories behind the bottles, the different personAlities thAt inspired the juice And the pAssion thAt creAted A legAcy … not to mention the individuAl tAstes? As you reAch for those bottles, stop And think for A moment whAt hAs brought this spirit, used time And AgAin in dAys gone by, pouring from the bottle into the glAss. most Are iconic brAnds with A history stretching into the pAst. some Are newer, but possess stAying power. whAt does it tAke to gAin A loyAl following? how does A spirit rise to eternAl plAcement behind the bAr?

there’s something to be sAid of “clAssic’ quAlities And trAdition where timelessness is prActicAlly A given. At chilled we know there Are brAnds thAt hAve held their coveted plAce on the shelf for centuries. but we Also know thAt A modern brAnd cAn breAk through bArriers And become A must shelve.

how does something modern then become A new clAssic? chilled’s choices Are timeless And trAditionAl with A twist of modern thAt sets them ApArt. they follow the lAtest industry trends, while hAving A stAnd out quAlity, cAtegoricAlly deserving their own plAce - thAt never goes out of style element thAt builds on whAt is AlreAdy working behind the bAr. their story And, of course, tAste embody lAsting chArActer mAking one wonder if in fAct they hAven’t been there All Along.

our must shelve 2012 highlights the lAtest trends mAking their imprint on the bArtending world right now And our chilled choice’s epitomize thAt must hAve spirit thAt should top every sAvvy bArtenders list in order to embrAce these trends.

chilled MAGAZINE

SAMBUCA

CHILLED CHOICE: Molinari Sambuca Extra

WHAT TO SHELVE IN 2012

keeping with this issue’s theme of honoring the classics, we’d be remiss if we didn’t include the most obvious bartending trend, the one celebrating glamorous cocktails of a bygone era. Anise Liqueur, a category of the broader liqueur family, is a mixture of licorice root and elderberry along with other herbs, said to have beneficial effects on the digestive track. Sambuca, an anise liqueur popular in mixed drinks, is traditionally sipped straight with coffee beans as an accompaniment to coffee or espresso and called ‘café corretto,’ or corrected coffee. For bartenders wanting to embrace contemporary spirits with a classy history, Sambuca is a necessity. The iconic way to enjoy this spirit is called Sambuca con la mosca, literally, ‘Sambuca with fly’, traditionally served straight in a small snifter and topped with three coffee beans symbolizing life, love and prosperity or the Holy Trinity, depending on who poured and who’s drinking it. The spirit is also used as a cocktail ingredient with brands like Sambuca Romano, known for its strong licorice taste, and the Luxardo collection, which moves beyond anise to cola and pear added to their list of flavors like pomegranate and raspberry. For our Chilled’s Choice, we’re following a true legend and one who is a genuine article of the classic era. It’s been said that Frank Sinatra drank only two spirits: Jack Daniels before dinner and Molinari after. Molinari Sambuca Extra is known throughout the world but is by far the leader in Italy. It’s a sign of quality in Italian restaurants and the ‘extra’ designation is used in recognition of unparalleled smoothness and quality. Molinari is a first class example of quality, simplicity and originality. Serving the Molinari flaming shot is a fashionably classic offering for any bartender in every type of bar.

The most exciting way to enjoy Molinari Sambuca Extra is to set it on fire. The legendary shot served in a tall, trumpet shot glass, is set on fire with the beans in the glass for five to six seconds then extinguished. The flame roasts the beans within seconds. This makes them soft and edible and enriches their flavor, imparting a delicious toastiness that adds to the aromatic enjoyment of the Sambuca.

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ULTRA PREMIUM VODKA

Vodka

is a spirit that has found its way to eternal placement behind the bar. A relative newcomer in the U.S. compared to other spirits that have been around for centuries, it was introduced to America by the Smirnoff Company as recently as the 1930’s. However you can’t deny that it was Absolut that turned all eyes on the spirit when it began exporting in the late 70’s. Vodka’s mixability in cocktails and its neutral taste led to its appeal. This neutrality also paved the way to flavoring it with contemporary brands like Van Gogh and Three Olives leading the way with some of the most innovative flavor offerings imaginable. Nowadays, bartenders and consumers are favoring simple, classic cocktails that don’t mask the taste of the key ingredient. As we continue to embrace this clear and versatile spirit, though, we’re looking more toward quality and drinkability rather than just its masterful mixability. Iconic brands like Belvedere, Ketel One and Grey Goose produce super premium product, perfect for a classic vodka martini and excellent for sipping. In the ultra premium vodka category, brands like Ciroc, Stolichnaya Elit and Purity are also exceptional for mixing and serving on the rocks. Yes, vodka is here to stay and when there is an emphasis on quality ingredients to make the latest cocktails (almost always these days), super premium and ultra premium fit the bill. One brand that has it all, including quality, purity, clarity and a striking package is Chilled’s Choice for ultra premium vodka, Crystal Head Vodka. If your bar doesn’t already have its own Crystal Head Vodka bottle, you are missing a must have. Perched center stage with its magnificent beauty and purity, the cut glass human skull bottle beckons curious drinkers. The packaging is an exquisite addition to any bar and no doubt the start of some interesting conversations. Crystal Head Vodka promises to be smooth, clean and pure in spirit and it delivers big on all of this and more. Devoid of additives like sugar, glycerin, citrus oil, or synthetic flavorings, this exceptional vodka is nectar that’s as smooth as silk. Chill and pour just one shot and you’ll be hooked. Co-founded by actor Dan Aykroyd and artist John Alexander, this vodka is something unique that resets the bar for purity. Beyond the intriguing bottle, Crystal Head Vodka is perfectly pure tasting and a new staple for any bar and bartender that wants to be ahead of the curve.

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CHILLED CHOICE: Crystal Head Vodka

“ ”

We are pleased that all our hard work developing this clean pure spirit is being recognized as the genuine article by expert authorities in the industry. - Dan Aykroyd.

AwARdS & ACCOLAdES double Gold Medal San Francisco world Spirits Competition

THE CRYSTAL COOLER INGREDIENTS

2 oz. Crystal Head Vodka 1 oz. Orange Juice 1 oz. Passion Fruit Juice 1/2 oz. Fresh Lemon Juice Soda Water PREPARATION

Add Crystal Head Vodka, orange juice, passion fruit juice and fresh lemon juice into a shaker with ice. Shake well. Strain into a cocktail glass filled with ice. Top with soda water. GARNISH

Orange slice

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FLAVORED WHISKEY

One

of the all time favorites of American spirits is whiskey. With three major subcategories, scotch, bourbon and rye, whiskey has been receiving a renewed interest with the renaissance of classic cocktails. The latest innovation we’re seeing in this category is that of flavored whiskey. Brands have introduced flavors such as honey, apple, maple and even pepper. The beauty of flavored whiskey is that it expands the category beyond the stereotyped old timer enjoying this distinct product. In fact, Red Stag, the black cherry bourbon from Jim Beam, has just as many female consumers as men and most are a bit younger than traditional Jim Beam drinkers. Tap 357 Canadian Maple Whiskey, Fireball Cinnamon Whiskey and Jeremiah Weed Cherry Mash Bourbon Whiskey are just some of the flavored whiskies that have recently tapped into this trend. For Chilled’s choice in this category, however, our eyes are on, “A little bit of honey, a whole lot of Jack.” According to AC Nielsen, Jack Daniel’s Tennessee Honey is the number one new spirit in America and has become the leader in this fast growing category. If you have not had the pleasure of tasting this product, you must. Jack Daniel’s Honey is a perfect example of how a modernized spirit may eventually find its way behind the bar, permanently and for years to come, joining the bottle of traditional Jack that already resides there. It’s often assumed that the majority of non-whiskey drinkers have always been intrigued by it but hesitant to actually drink it. With flavored whiskey, especially a product like Jack Honey, a bridge is created for these people. So, the typical drinkers ordering Jack Honey are perhaps new to the Jack Daniel’s world and new to the world of whiskey altogether. They’re lured by this exciting new entry in the category and it’s an easy choice when they’re faced with the iconic yet cool Jack Daniels name. Jack Daniel’s Tennessee Honey is made from a blend of Jack Daniel’s Old No. 7 Tennessee Whiskey and Honey liqueur. Even the most die-hard whiskey enthusiast will appreciate its deep, rich and balanced flavor. The clean spirit is perfect as a mixer or great on its own as a chilled shot.

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CHILLED CHOICE: Jack Daniels Tennessee Honey

AwArdS & AccOlAdES “rising Star” Growth Brand Award from The Beverage Information Group

“

Jack Honey has been successful in attracting new consumers to the Jack Daniel’s franchise, while also providing a new offering to our existing friends. We’ve seen a great response from consumers new to the whiskey category, particularly females as well as African American and Hispanic consumers.

”

- Casey Nelson, Brand Manager, Jack Daniel’s Tennessee Honey.

Impact Hot Brand Award The first spirit ever to be advertised on Twitter and reached 500K Facebook fans in just over six months. Has driven over 1.7 billion social media impressions to date and more than 26 millions views of the “King Bee” online video.

TENNESSEE HONEY SMASH INGREDIENTS

2 oz. Jack Daniel’s Tennessee Honey 2 Lemon Wedges (cubed) 1/2 oz. Simple Syrup 4 Mint Leaves PREPARATION

Place Lemon cubes and mint leaves into an old fashioned glass, muddle gently to release juice and oil. Place crushed ice into glass and pour over simple syrup and Jack Daniel’s Tennessee Honey churn with a bar spoon to evenly distribute ingredients. Cap with crushed ice and garnish with a lemon disc and a mint sprig.

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O T T A WH LVE SHE 012 IN 2

Islay sIngle Malt scotch WhIsky

The

Scotch whisky produced on the island of Islay, (pronounced ‘eye-la’) located off the coast of Scotland, is known as Islay Whisky. There are little more than a handful of active distilleries on the island and depending on their geographic location, produce scotch renowned for a smoky flavor that is derived from peat. Until recently, mixing with this distinctive scotch would be considered irreverent, however, adventurous bartenders are experimenting with the wonderfully potent aroma and peaty essence which brings a smoky, complex dimension to their cocktails. Where there is smoke there is fire, and this trend is certainly hot. Cocktails like the Penicillin created by Milk & Honey’s Sam Ross and the Laphroaig Project by Owen Westman of Bourbon and Branch in San Francisco have created a national buzz, challenging the long-standing Islay malt reputation for being too peaty, medicinal and overpowering for the novice scotch drinker. Brands like Laphroaig, Lagavulin and Bowmore are producing some relatively restrained single malts allowing bartenders and consumers alike to discover the delightfully smoky twists made possible by adding such a complex ingredient. Beyond the traditional way of serving an Islay Whisky in a glass neat or on the rocks, we too are embracing the trend of using this wonderfully complex spirit as a cocktail ingredient. For our Chilled’s Choice, we’re going with the brand considered the peatiest and the one with the smokiestbalanced flavor profile available, Ardbeg, Islay Single Malt Scotch Whisky. To add depth to a cocktail and give bartenders a chance to ultimately flex their mixing muscles, a bottle of Ardbeg is a must shelve. It’s bold and aggressive and the smokiness is pleasingly balanced by a fruity, floral sweetness resulting in a truly unique product, one that facilitates the perfect reinvention of your standby scotch cocktails.

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CHILLED CHOICE: Ardbeg

AwArds & AccolAdes Jim Murray’s whisky Bible awarded the 10-year old expression the title of world whisky of the Year, 2008 and scotch single Malt of the Year, 2012. The Uigeadail expression earned 97.5 points, whisky Bible, 2012 and corryvreckan was named Best single Malt scotch, 2011. The 10-year old expression won a series of medals at the 2006-2011 san Francisco world spirits competition, winning two gold and three silver medals in total. Uigeadail won a double gold, two gold and two silver medals and corryvreckan took home a silver medal and a double gold between these same years.

“

Ardbeg’s intense and complex flavors can be enjoyed not only neat or on the rocks, but they also make for a great cocktail. The distinctive smoky and peaty notes make Ardbeg the perfect ingredient for bartenders to create outstanding cocktails that are unlike anything else. - Geraud Leclercq, US Business Director

”

ArdBeg sMoqUiTo IngredIents

1 oz. Ardbeg Ten Years Old 1 Whole lime, cut into quarters 2 Cubes brown sugar 10 Mint leaves 2 oz. Club soda PreParatIon

Muddle together in a tall glass: lime quarters, 9 mint leaves and brown sugar. Half fill glass with crushed ice. Add 1 oz. Ardbeg and mix. Add 2 oz. club soda and garnish with a mint leaf.

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n a ic r e m A f O e is R e h T

n o b r u o B d n a s y e k s Whi by Tom Fischer

The Rise

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Thirty years ago

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CLASSIC COCKTAIL TRADITION

THE MINT JULEP

Cheers to Craft Beers By Lynda Calimano

In what has become a true American success story, the craft beer market continues to show double-digit growth. In a year when other U.S. brewers experienced a slowdown in sales, The Brewers Association, the trade association that tabulates production statistics for U.S. breweries, reports that small and independent craft brewers saw sales dollars increase 15 percent in the first half of 2011 and the volume of craft beer sold grew 14 percent, compared to half that growth in the first part of 2010. “Craft brewers continue to innovate and brew beers of excellent quality,” noted Paul Gatza, director of the Brewers Association. “America’s beer drinkers are rapidly switching to craft because of the variety of flavors they are discovering. And they are connecting with small and independent craft brewers as companies they choose to support.” According to The Brewers Association, the U.S. now boasts 1,790 breweries—an increase of 165 additional breweries in just two years. The Brewers Association also tracks breweries in planning as an indicator of potential new entrants into the craft category, and lists 725 breweries in planning today compared to 389 a year ago. Additionally, the count of craft brewers was at 1,740 as of June 30, 2011. Truly craft brewers and craft beer drinkers are participants in a revolution. There has never been a better time or place to drink amazing craft beer than in the U.S. right now.

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whAt’s on the Beer Frontier?

toP Four CrAFt Breweries & BrewPuBs to wAtCh in 2012

Homebrewing. As the American craft beer movement continues to grow, so does the desire of beer drinkers to learn about the process. The growing interest and popularity of homebrewing is evident across the country (with the exception of Alabama and mississippi where homebrewing is not yet legal) when you review the numbers reported by the American Homebrewers Association. They estimate that there are 1,000,000 homebrewers and more than 1,000 homebrew clubs in the United States. Like their craft brewing mentors, homebrewers enjoy creating the traditional styles and experimental flavors of beer.

All were winners at last years Great American Beer Festival (GABF)

beer cockTAiLS. The popularity of beer cocktails continues to grow. in major cities across the country, bartenders are experimenting with crossover drinks, mixing beer with spirits or mixers to create new experiences that reach far beyond the boilermaker or the simple shandy. mixing with beer and offering beer “cocktails” is popular behind the bar. why not give these recipes a mix? black Velvet - A stout with chilled brut champagne South wind - beer and melon liquor bloody beery - beer, tomato juice, and spices

ChuCkAnut Brewery, BellinGhAm, wA Winner: Small Brewing Company and Small Brewing Company Brewer of the Year chuckanut is a brewery and restaurant offering consistent, unique, quality driven craft beers and beverages with creative, locally influenced fresh American cuisine. one of their most decorated brews is the Dunkel Lager, a gold medal winner at both the gAbF and the world beer cup. its lightly roasted, toffee, coffee, and licorice notes make this a smooth and easy drinking beer. watch for more to come from this great west coast brewer! Firestone wAlker BrewinG Co., PAso roBles, CA Winner: Mid-Size Brewing Company and Mid-Size Brewing Company Brewer of the Year This three-time world beer cup champion has a real passion for pales producing some of the country’s best pale ales as a regional craft brewery on the central cost of california. Their DbA (double barrel ale) took home the gold at the 2011 gAbF in the english/Special bitter category. by incorporating American oak barrels into the fermentation process, they consistently deliver beers of extraordinary character and complexity. Look for the toasted oak to impart unique hints of smokiness and vanilla, as well as a subtle fruitiness to the flavor profile. PizzA Port oCeAn BeACh, sAn DieGo, CA Winner: Small Brewpub and Small Brewpub Brewer of the Year Pizza Port offered its first craft-brewed beers to Southern california natives and visitors back in 1992—San Diego’s blossoming craft beer scene had a new player—quickly gaining credibility among beer drinkers. The original location (now there are four) took home top honors at the 2011 gAbF adding to a long list of awards this brewpub has already won. They offer a variety of styles, sure to satisfy every taste and desire. tAPs Fish house & Brewery, BreA, CA Winner: Brewpub Group and Brewpub Group Brewer of the Year brewmaster Victor novak produces more than 30 classic styles of european and American ales and lagers. novak’s goal is to brew classic styles of european ales and lagers in a traditional manner, using the finest ingredients possible. TAPS’ beers have won numerous awards at various national, state, and local beer competitions. The most decorated include: brown Ale (a light to medium-bodied, slightly toasty english ale. The small percentage of highly kilned chocolate malt adds a touch of nuttiness); cali gold XPA (a medium-bodied, slightly citrusy, west coast extra Pale Ale gets its big hoppy punch from the generous use of columbus and Amarillo hops); and their cream Ale (a light, turn-of-the century American ale. corn sugar added to the boil provides a hint of residual sweetness. Straw colored, a bit fruity and smooth, with a pleasant hop bouquet).

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Ladies United for the Preservation of endangered CoCktaiLs

LUPeC

Putting class back in the glass one cocktail Photos courtesy Matt Demers and Kelly Pullejo

“LUPEC is much more than a fan club of ladies who imbibe,” says Kiki Braverman, San Francisco Chapter President and CEO of pür spirits. Founded in Pittsburgh in 2001, it’s an all women’s classic cocktail society dedicated to the preservation of nearly extinct drinks. Honoring the women who began an American tradition of female strength and empowerment by joining together in groups to bring about a change in society, there are chapters now spanning the country in major cities including New York, Los Ange-

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les, San Francisco, Boston, Philadelphia, Denver, Phoenix, and DC. More than just a social networking organization, LUPEC is committed to enhancing and improving the lives of women through fundraising events and group support. As Kiki says, “We want to provide a community for women to come together and inspire and help each other to excel.” Kirsten “Kitty” Amann, founding member of LUPEC Boston is a brand ambassador, freelance writer

and member of the United States Bartender’s Guild and the Greater Boston Beverage Society. “LUPEC is preserving and celebrating important and often overlooked women in history, and giving back to women in our communities through charitable fundraising,” says Kitty. “We are strong-minded women who like strong drinks and we have a distinctly feminist edge. Many of us are competing in maledominated industries, as bartenders for example and in liquor marketing and sales.”

Cari Hah, Vice President adds, “PreProhibition era cocktails are creative and theatrical and are wonderful compliments to the artistic women mixing today. It’s not just about imbibing but more about a way of living … good cocktails tend to attract women who live life to its fullest.”

at a time

Hollis Bulleit, President of LUPEC, Los Angeles and the sixth generation family member of Bulleit brands, is known as the Bette Midler of Bourbon and is enthusiastic about this emerging cocktail movement. She mixes as well as dresses the part often looking like she stepped off the set of Boardwalk Empire. “LUPEC is a great association because it understands that every region is culturally diverse and as a result breeds a different LUPEC. For Angelinos, our group is about sisterhood.”

As NY chapter member, Abigail Deirdre Gullo, puts it “These drinks are not for stuffy old men. They are for everyone.” By informing our patrons about the classics and their history and by making them perfect every time, we’ve created a force to be reckoned with.” Francine Cohen chimes in, “When I think about the ladies of LUPEC and how they come together I’m reminded of that old Enjoli perfume ad where the woman sang about bringing home the bacon and frying it up in a pan. LUPEC women know how to get things done,” she says. “If LUPEC doesn’t preserve the heritage of cocktails in this nation, who will?” NY founder and president, Lynette Marrero, believes “It’s important for women to voice their desire to consume and preserve these cocktails. Women are often pigeonholed into the ‘skinny girl’ or new sweetflavored vodka category. We are harkening back to the time of our grandmothers when classic cocktails were the norm.”

The ladies of LUPEC preserve the classics while throwing regular cocktail parties to both raise awareness about these cocktails and raise funds for local women’s charities. “I think the charitable goals of the groups are really central to our mission and are growing in scale,” says Lynnette. “We have done many events for women’s charities and this year Ivy Mix, a LUPEC NY member, launched a national competition called Speed Rack which raises money for Breast Cancer Research while promoting women bartenders.” LUPEC LA just recently created the Speed Rack LA event and is gearing up for the National Speed Rack finals in NY this May. “In NY, we also do an annual International Women’s Day celebration with Compass Box Whisky and are reprising our Women Behind Bars Seminar with LUPEC Boston,” says Lynette. In Boston, Kitty says, “We are doing a luncheon for female bartenders and have a high tea event for women in the industry at Manhattan Cocktail Classic and an event called Dame Hall of Fame to celebrate female bartenders at Tales of the Cocktail. We also have a cocktail book in the works! On a national level we’re trying to create a confederation of LUPEC’s so we can support each other in our efforts.” LUPEC salutes female bartenders and strong women everywhere. Each chapter has the common interest of raising money for women’s charities and is determined to make change come about, one drink at a time. Cheers ladies! For more information visit lupec.org and check out speed-rack.com.

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United States Bartenders Guild 86

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National President Dave Nepove The Noble Craft of Bartending As early as the 1920s bartender guilds started popping up in Europe, Austria, Switzerland and Great Britain. In 1948, a small group of Southern California bartenders, who were overseas members of the United Kingdom Bartender’s Guild, founded a branch in Los Angeles. These men were experts in their field and over the years undertook a full range of activities including conducting annual cocktail competitions. The competitions became a way of respecting the bartending craft and showcasing one’s talent. Eventually, guilds from around the world joined forces and became part of the IBA- International Bartenders Association. This partnership maintained international relations among various guild members, promoted interest in the trade, encouraged the standardization of mixed drinks and organized international cocktail competitions.

Nowadays, the USBG has active members in 30 chapters from coast to coast, promoting, encouraging and inspiring the craft of professional bartending. Members donate their time because they believe in the importance of the guild. Dave Nepove recalls getting involved as the USBG national president several years ago. “I remember it like it was yesterday,” says Dave. “I was in the company of good friends who shared a similar goal of creating the best damned bartenders club imaginable. We were hungry for knowledge and wanted to share what we learned with our fellow bartenders … and nothing has changed. We still want the same thing.” Chilled had the honor of catching up with the USBG National President, Dave Nepove, to discuss professionalism and the bartending craft.

Who should join the usBG?

the usBG has some of the BiGGest names in BartendinG as lifetime memBers, includinG dale deGroff, tony aBou-Ganim and BoBBy “G” Gleason. What do these major memBers BrinG to the usBG?

Bartenders who want to learn more about spirits and the craft of bartending. Also, those who enjoy the camaraderie and the friendship it brings, along with the opportunity for world travel that results from cocktail competitions. Bartenders that join our ranks want to contribute to the growth of the craft by taking an active role in the education of the bartending community.

What are the usBG criteria for memBership? We allow any cocktail enthusiast to join the USBG. We do have three types of membership: enthusiast members, who are not bartenders; active bartenders, those who are paid employees of restaurants, bars and caterers; and bartender, those who are not currently working behind the bar, but are educators and brand ambassadors or have a similar job. They may not be behind the bar, but they spend much of their time promoting the craft.

tell us aBout your master accreditation proGram for Bartenders.

The MA is our way of validating the educated bartender. Our goal is to ensure that the craft of bartending is a recognized trade, not just a job. By becoming accredited, a bartender will have the recognition as a true professional, much like a sommelier has in the wine industry. We currently have three levels of accreditation including the Spirits Professional, Advanced Bartender, and Master Mixologist.

hoW important has professional accreditation Become in the World of BartendinG?

I think being validated is very important for this fast and ever growing industry. To have a guild that is part of a world association that’s working on creating a standard is important. Bartenders and industry professionals are looked to for answers and what they teach and share with others should be prefaced with an understanding that they actually have this knowledge.

Along with their never ending quest to share their passion and knowledge about the craft of bartending, they ensure that the bartenders of today and tomorrow know everything they need to know in order to give their guest the best experience and best tasting cocktail they can while sitting at their bar.

hoW is the usBG settinG the standard for professional BartendinG?

By encouraging our members to have integrity, passion, and creativity, and above all, give great customer service. With all these qualities intact, the USBG bartender is the perfect professional bartender.

What Would you like people in the industry to knoW aBout the usBG?

That we are a guild of bartenders, not necessarily of mixologists, not necessarily of cocktail competitors and definitely not of elitist egomaniacal bartenders. We are a group of bartenders with a simple task at hand: to share our knowledge of service, spirit production, cocktail history, and the continued evolution of the craft of the cocktail.

For more inFormation or to join the united states bartenders guild, visit usbg.org

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THE BEST OF THE CLASSIC COCKTAILS Balanced and complex with a pinch of modern.

SIDECAR Ingredients 3/4 oz. Grand Marnier 3/4 oz. Lemon Juice 1 1/2 oz. Hennessy Cognac VS

Preparation

Shake well with cracked ice, then strain into a chilled cocktail glass that has had its outside rim rubbed with lemon juice and dipped in sugar. The Sidecar origin is unclear, but the Ritz Hotel, Paris claims its creation while the first recipes for the drink appeared in several cocktail books during 1922. Some claim the drink was born and christened when an American army captain in Paris rode in a motorcycle sidecar to a local bistro then needed to be warmed up before his meal.

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NEGRONI Ingredients 1 oz. Bombay Sapphire London Dry Gin 1 oz. Sweet Vermouth 1 oz. Campari Bitters

Preparation Stir with ice and strain into a chilled cocktail glass filled with fresh ice. Garnish with a half slice of orange or an orange twist. While the Negroni’s origins are unknown, it is thought to be invented by Count Camillo Negroni who asked his bartender to add gin rather than soda water to his Americano. After the success of the cocktail, the Negroni Family produced a ready-made version of the drink in 1919. One of the earliest accounts came from Orson Welles who described the drink as being good for your liver due to the bitters and bad for you because of the alcohol, balancing each other out.

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DAIQUIRI Ingredients 1 1/2 oz. Bacardi Superior White Rum 1/2 oz. Fresh Lime Juice 1 tsp. Simple Syrup

Preparation Shake all ingredients well with ice then strain into chilled cocktail glass. Garnish with a lime wedge. Supposedly first created in 1900, not surprisingly, many famous Americans have favored it including John F. Kennedy. But its most legendary fan was author Ernest Hemingway.

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MANHATTAN Ingredients 1 1/2 oz. Four Roses Bourbon 3/4 oz. Sweet Vermouth 1-2 Dashes Angostura Bitters Maraschino cherry for garnish

Preparation

Combine all ingredients in cocktail shaker filled with ice. Stir well and strain into a chilled cocktail glass. Garnish with a cherry. In 1874, the cocktail was first made using American Rye whiskey and is rumored that New York’s Manhattan Club mixed the drink for Winston Churchill’s mother. The Manhattan’s whiskey changed from rye to Bourbon shortly after prohibition when the production of Rye was scarce.

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Spotlight

Ballo Italian Restaurant and Social Club At Mohegan Sun Recently opened, John Tunney’s Ballo Italian Restaurant and Social Club at the Mohegan Sun Resort and Casino in Connecticut has an unforgettably beautiful décor modeled after a Gothic abbey in Tuscany, complete with grand arches, antique fixtures, stone columns, gorgeous draperies, private spaces and one of the largest Carrera marble bars ever built. This place is oozing with sensuality and romance. Better still the atmosphere will beckon you to enjoy an authentic Italian meal at a lovely table and then later be compelled to dance on top of it, literally. It’s okay, the word ballo means dance in Italian so go right on ahead.

Tunney, has received three consecutive New York Times “excellent” reviews for his properties, Ballo is the latest of twelve restaurants he has created all over the country. For him the real celebration at Ballo is the food. Tunney, committed to fresh, locally grown products and innovative Italian creations, explains, “I’ve always loved the idea of a pantry. A place where you are watching the freshest ingredients being prepared with the least amount of touch by the best pair of hands – and delivered in an open area as if you’re in someone’s kitchen.”

Ballo Italian Restaurant and Social Club is in good company at the Mohegan Sun, joining the likes of other popular restaurateurs and famed chefs including Bobby Flay and Todd English. Incidentally, these were just two of the celebrities that attended Ballo’s first star studded after party during Mohegan Sun’s 15 year anniversary. Guests at the party sampled delicious signature Ballo dishes along with the Ballo Limonata made with Spirit Italian Vodka and blood orange.

Photos courtesy of Ballo Italian Restaurant & Social Club

Ballo Italian Restaurant & Social Club and the Limonata Cocktail

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Mohegan Sun 15 Year Anniversary

Photos courtesy of Mohegan Sun Resort and Casino

The stars came out to help celebrate Mohegan Sun’s “Crystal” anniversary with a weekend of fun, fame, and festivities. The Gala Weekend was highlighted by a one-time-only performance by Jennifer Lopez. The celebration also featured a salute to Regis Philbin with special performances by Rock and Roll Hall of Famer Stephen Stills and Country star Dierks Bentley. Buddy Valastro, The Cake Boss, celebrity chefs Bobby Flay, Todd English and Jasper White also participated in the festivities.

Mohegan Sun rolled out the red carpet as more celebrities attending the event came to play. Appearances by Lea Michele, Terrence Howard, Nick Lachey and Vanessa Minnillo, Maria Menounos, DJ Kiss, Jesse Metcalfe, Jaime Pressly, Donnie Wahlberg, Kelly Bensimon, among many others joined in the anniversary celebration of one of the largest and most distinctive entertainment, gaming, shopping and dining destinations in the United States.

Todd English, John Tunney, Bobby Flay and Jasper White attend Ballo’s afterparty for Mohegan Sun Casino’s 15th Anniversary CHILLEDMAGAZINE.COM

Todd English

Mohegan Sun threw quite the baSh for their 15year anniverSary. what waS your favorite part of the gala event? The Special Edition free-flowing Dom Perignon was definitely a nice touch. That, and just the energy around the whole event… the entire casino was packed, and we had a Live DJ going all night out on my patio at Tuscany and everyone was just having a great time!

Photos courtesy Todd English Enterprises

Taste the Greatness

Todd English is a celebrity chef, restaurateur, entrepreneur, author, winner of multiple awards and one of People Magazine’s 50 Most Beautiful People. His innovative restaurants span the country, bringing greatness to the table and connecting diners to him, his way of cooking and his style of food. English just recently attended the 15th anniversary bash for Mohegan Sun Casino where Tuscany, his Italian inspired restaurant and winner of the Wine Spectator Award for Excellence, is located. Chilled had the privilege of chatting with English about what’s mixin’ and not just in his kitchen.

the StarS were out in full force to celebrate the weekend at Mohegan Sun. aS one of aMerica’S MoSt faMouS celebrity chefS you probably cook for a lot of faMouS people. do you ever get StarStruck? Just last weekend I was in Scottsdale, AZ with some of the world’s finest athletes, like Lance Armstrong, Mia Hamm, Alonzo Mourning, Andre Agassi, for The Escape For Good charity event, created around Muhammad Ali’s 70th birthday, and it was pretty great hanging with all the athletes, but “The Champ” himself definitely got me starstruck. I still can’t believe I actually got to cook for Ali. It was such an honor.

when did you firSt realize your incredible talent for cooking? I don’t necessarily know when I realized I had a talent for cooking, but I always knew I had a love for it. I can remember being six years old and making homemade peach ice cream from fresh peaches I picked where I grew up in Atlanta- I guess that would be my first dish. what iS the inSpiration behind the culinary diSheS you create? Inspiration is everywhere! Honestly, you never know when you’re going to be inspired by something or someone and I get inspired in so many ways – my kids, travel, people, music, art – you name it.

have you ever uSed your SkillS to create cocktailS? Sure, many times. In fact I just did a food and cocktail pairing with the Bombay Sapphire Gin team down in Miami. I worked with their master mixologist Gary to create a beer cocktail to go along with my Juniper Battered Fried Fish ‘n’ Chips dish I was making – the combo came out great!

you have alSo created diSheS that pair with cocktailS Made by tony abou ganiM for boMbay eaSt. what waS pairing food with gin cocktailS like? We had fun and some really tasty stuff came out of the collaboration. I always love using common ingredients in uncommon ways and I loved enhancing the citrus and herbal nuances of the botanicals of the gin in my dishes – especially with the juniper berries, which I hadn’t really used much in my cooking before. I created a “dirty” dry rub for my pork chop using lemon pepper and toasted juniper berries, and used ground juniper berries in the tempura batter for the Juniper Battered Fried Fish dish. Both came out delicious.

chilled MAGAZINE

Today’s mixologisTs Take Their cues from chefs when experimenTing wiTh differenT flavor combinaTions in Their cockTails. do you believe There are similariTies beTween mixologisT and chef? Yes, definitely. A lot of mixology is coming right out of the kitchen now and what’s great about a cocktail is that it uses the same sensory cues as culinary – sweet, sour, salty, spicy, hot, cold. It’s very much the same idea that goes into creating the right flavor combinations to create that perfect dish or that perfect cocktail. any advice for mixologisTs wanTing To use The laTesT culinary Trends when creaTing Their cockTails? My advice would be that whatever it is that you’re trying to create, whether it’s to represent the season, genre, a place, or to evoke a mood or tell a story with your cocktail, not to get too caught up in the precision or “science” of it, and to remember to always put the love into it and focus on the yummy factor, because that’s what really counts, and that’s when you’ll taste the greatness of it. when people see The name Todd english, whaT associaTion do you wanT Them To make wiTh your resTauranTs, books, producTs, eTc.? That I do this for the love of food and to be able to bring people together around the table to enjoy! any chance we will see The Todd english name on a boTTle of wine? Yes! Hopefully soon. whaT is your favoriTe dish when you’re eaTing aT home? Bolognese with fresh Papardelle pasta. whaT abouT your favoriTe cockTail? I don’t know if I have a favorite, I like a good tequila on the rocks with a lime, and I do enjoy a good Sapphire Martini, stirred, never shaken of course, with a twist.

Todd English paired his Thai Red Curry Hobo Pack Mussels with Bombay Sapphire East Gin recipe the Red Snapper, created by Tony Abou Ganim. Why not mix up a batch?

red snapper baTch IngredIents

1/2 Gallon Tomato juice 4 parts Worcestershire sauce 2 parts Tabasco sauce 1/2 Tbsp Sea salt 1/2 Tbsp Black pepper, coarsely ground PreParatIon

Mix the tomato juice, Worcestershire sauce, Tabasco sauce, sea salt and black pepper in a large serving pitcher the night before and refrigerate. When ready to serve, fill mixer with ice and add BOMBAY SAPPHIRE® East Gin, lemon juice and one serving of tomato juice mix. Shake well and strain into an ice filled highball glass. Garnish with a wedge of lemon. See Todd English’s

Mussel recipe and more chilledmagaZine.com

MIX IT UP

LAST CALL

Liquid Library ¡hola Tequila! by Colleen Graham

Celebrating the unique and festive Mexican distilled spirit that is tequila, Colleen Graham uses local, home-grown, and easy-to-find ingredients to inspire infusions that naturally complement the liquor and her use of fruit, herbs and spices has been described as magic. Colleen has developed a wealth of knowledge about finely crafted cocktails and mixed drinks by serving as the cocktail and bartending expert for the New York Times website and cocktails.about.com. She is also a nationally certified bartender and has worked with some of the best bartenders in the world.

The one MinuTe barTender by Will elger

Straight to the point, this easy-to-read guide is for anyone looking to mix drinks in no time at all. Will Elger, a well-respected bartender turned liquor executive, recaps bartending lessons that he learned while logging in tens of thousands of hours in front of and behind the bar along with a how-to guide to making the most popular cocktails in less than a minute. A must-have for anyone who loves to mix and entertain.

annual Manual for barTenderS, 2012 by Gaz regan

The go-to book for professional bartenders worldwide is a book bartenders can call their own. Directed specifically at working bartenders, not consumers, which not only sets this book apart from every other in its genre, but also appeals to the men and women who actually hold forth from behind the mahogany. The Joy of Mixology, Regan’s groundbreaking 2003 work, has become required reading for staff members at many of today’s top cocktail lounges.

The PoTaTion handbook by Steve Carrow

A professional bartender himself, Steve Carrow brings us a guide to tending bar like no other! “The Potation Handbook”, a new take on cocktail recipes, lore and tending bar is a must read for industry professionals and laymen alike.

Chilled MAGAZINE

June 7th - 12th

Grand Tasting Village Saturday, June 9th • 3pm - 7 pm Unlimited Rums, Spirits, Wine, Burgers, Beer, Celebrity Chefs

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