Chilled Magazine - Volume 5 Issue 2

CHILLED RAISE YOUR SPIRITS

Wines by

Wives with Tamra& Vicki

Enrique

Revel in

&

Iglesias J Lo

Rum

Turn up the

Heat

Dan

Aykroyd

Inside His Head

Captain Morgan Step into the Black VOLUME 5 - ISSUE 2

U.S. & Canada $4.99

DISPLAY UNTIL NOVEMBER, 2012

Stars Behind the

Stick

Mixing for the Modern Palate

Seasonal Ales

The Party. Circa 1957.

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

©2012 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM - 40% ALC. BY VOL.

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.

In One Pour, Flavor Perfected

Announces New Flavors For the Bar Chipotle Sour Heat and smoke spice up the back bar Thai Basil & Black Pepper Culinary inspiration for the bar chef Thyme & Citrus Fragrant herbal and citrus notes

www.perfectpuree.com

Enter for a chance to win your way to Napa Valley!

SWEEPSTAKES

For details, visit: www.perfectpuree.com/whiskshakestir

NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN THIS SWEEPSTAKES. Promotion is open to legal residents of the fifty United States and the District of Columbia who are 21 years of age or older on the date of entry. To enter, register at www.perfectpuree.com/whiskshakestir between April 2, 2012 and August 31, 2012. For more details and the Official Rules, please visit the above website. Void where prohibited.

PHOTO CREDIT: WWHITEDESIGN

Mesquite Mocambo Margarita

Creamy Pineapple

Manny Hinojosa, Bacardi Portfolio Mixologist

Kim Haasarud, Liquid Architecture

 2 oz. Tequila  1 ½ oz. The Perfect Purée Chipotle Sour  ¾ oz. The Perfect Purée Carmelized Pineapple  Light salt  Lime twist  Dry chipotle chile Shake ingredients except garnishes with ice. Strain into a salt rimmed glass over fresh ice. Garnish with a dry chipotle chile and lime twist.

 1 ½ oz. Rum  ¾ oz. The Perfect Purée Carmelized Pineapple  ½ oz. Lemon juice  ½ oz. Agave nectar  ½ oz. Pineapple juice  Grilled pineapple wedge Combine ingredients into a cocktail shaker filled with ice. Shake vigorously and strain contents into glass or flash blend in a blender. Garnish with a grilled pineapple wedge.

Ukiah Basil Collins

Thyme Citrus Pisco Sour

Kevin Diedrich, Jasper’s Corner Tap

Caterina Miltenberger, Glazer’s Wholesale Distributors

 2 oz. Charbay Clear Vodka  ¾ oz. The Perfect Purée Thai Basil & Black Pepper  ½ oz. Honey syrup  Dash of bitters  Grapefruit soda  Basil leaf Combine ingredients into a cocktail shaker with ice. Shake vigorously and strain contents into a Collins glass over fresh ice. Top with grapefruit soda and garnish with a basil leaf.

 2 oz. Pisco Portón  ¾ oz. The Perfect Purée Thyme & Citrus  1 bar spoon granulated sugar  1 Egg white  Splash of lime juice  Bitters Combine ingredients, except bitters into a bowl and whip. Pour into mixing glass. Add ice, shake and strain into a glass. Add a dash of bitters.

V5-ISSUE 2

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Captain Morgan Battle of the Black

76

quality choice. Drinking responsibly is too. Belvedere Vodka 40% ALC./VOL. (80 PROOF) 100% neutral spirits distilled from rye grain. ©2012 Imported by Moët Hennessy USA, Inc

CONTENTS

features

Pisco

84

Summer Brews

The comeback kid

Perfect suds for the season

64

78

86

Crystal Head Vodka The man, the myth, the legend

Step into the latest world of Pisco

Stars celebrate their favorite rum

Step into the Black

Dan Aykroyd

Pisco Proliferation

Bacardi’s 150th Anniversary Party

66

80

88

Shine like the latest bar innovators

The latest trends in mixing

From Miami’s Rum Renaissance to Beyond

Bar Star Series

Embrace the Abstract

A World of Rum

74

82

90

Bacardi’s latest quest D’USSÉ Cognac

Setting a bubbly trend

The W Hotel. Mixing for a modern palate

Spotlight Sipper

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CHILLED MAGAZINE

Safety

Seize the Day with Champagne

Latest Cocktail Trends

Safety Trim

Belvedere is a quality choice. Drinking responsibly is too. Belvedere Vodka 40% ALC./VOL. (80 PROOF) 100% neutral spirits distilled from rye grain. ©2012 Imported by Moët Hennessy USA, Inc., New York, NY.

THE NEW AFTERNOON ESSENTIAL THE NATURAL TASTE OF SUMMER Made with 100% natural ingredients using our unique maceration process.

A blend of black and green teas, lemongrass, chamomile, ginger, honey and lemon.

Refreshing, smooth and vibrant.

No additives or preservatives.

Perfect for mixing with iced tea or lemonade.

BELVEDERE. THE MOST AWARDED VODKA PORTFOLIO AT THE VODKA MASTERS.

CONTENTS

V5-ISSUE 2 VOLUME 5 - ISSUE 2

departments

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

editor’s note

PUBLISHER Jeff Greif

Guest editor.

8 A Message From Kirsten Amann

26

bottoms up

Doing it fluid.

10 Cool Products - Stuff we Like 12 Cool Bottles - Sunshine in a Bottle 14 How to - Garnish from the Grill 16 Destination - Washington D.C. The place to be.

ADVERTISING ASSISTANTS Justin Powell Greg Passik Aimee Lam ART DEPARTMENT Daniel Batlle Lindsey Flood EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Lynda Calimano, Anthony Caporale, Bryen Dunn, Sarah Meyer

What’s new and noteworthy for the trade.

18 Behind the Rum Bar 38 Stars Behind Bars 56 Cool Apps 58 Chilled Chatter Donald Faison 60 Shaking and Stirring - Launches 96 Last Call - Liquid Library

advanced mixology Mixing up new ideas & techniques.

40 Spirited Business Wines by Wives 42 Spirited Artist Enrique Iglesias 44 Drink in History Pimm’s Cup 46 Raise Your Awareness Drink Your Veggies 48 What to Mix Next Mixing with Flavored Whiskey 50 Food Know How Ice Pops for Grown Ups 52 Learn, Mix, Drink, Repeat Rum Mixology Seminar 54 Mixing with Liquid Ice The Ultimate Mixer

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CHILLED MAGAZINE

CONTRIBUTORS Kristen Amann, Bob McCoy, Paul Artrip, Liquid Assets, Claire Smith, travelsquire.com

84

mix it up

6

ACCOUNT EXECUTIVE Annie Borgerding ADVERTISING COORDINATOR Rebecca Jennings

the locals

Knowledge is power.

20 Bartender Submissions 22 Competition The Barback Games 24 Brand Ambassador Claire Smith 26 Marketing Supervisor LP Steele 28 Brand Owner Profile Vida Tequila 36 Brewmaster Profile Victor Novak

ASSOCIATE PUBLISHER Thom Meintel

10

PHOTOGRAPHERS Neil Nakahara Tommy Vassiliou Jason Norden Lauren Silva Mario Pascual Nombela Images: Shutterstock.com Cover Image: Crystal Head Vodka 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 HOW TO REACH US INFO@CHILLEDMAGAZINE.COM ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 5 - Issue 2 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 INTERNATIONAL NEWSSTAND DISTRIBUTION RCS Rider Circulation Services, INC.

Š2012 Bombay Sapphire, the Bombay Sapphire Bottle Design and device are trademarks and/or registered trademarks. Imported by the Bombay Spirits Company U.S.A., Coral Gables, FL. Gin – 47% Alc. by Vol.

Enjoy Bombay Sapphire Responsibly.

EDITORS NOTE

V5-ISSUE 2

GUEST EDITOR: KIRSTEN AMANN

We Bostonians have a distinct appreciation for summer. After a full six months of heavy sweaters, shivering, and snow shoveling, who wouldn’t blame us for savoring the light, breezy afternoons of summer? Forget spring, it’s over in a heartbeat. During summer in New England anything feels possible. So, I’m particularly delighted to be guest editor for this summer issue of CHILLED, which focuses on the endless possibilities for re-inventing your cocktails.

At a time when everything great seems to have already been done, what can re-inventing your cocktails possibly mean? Fellow Bostonian and esteemed Eastern Standard bartender Bob McCoy looks to the past, exploring pisco’s rich history for inspiration. The stories on fresh vegetable juices, fruits and purees in cocktails explores how to work with these ingredients and, more importantly, how you should incorporate them daily to maintain a healthy lifestyle in spite of the obvious hazards of this life of fine drinking.

Your body is a temple, so indulge, take care of it, and enjoy these fleeting, summer moments!

Cin-cin!

Kirsten “Kitty” Amann is a brand ambassador, author and founding member of the Boston chapters of Ladies United for the Preservation of Endangered Cocktails, the United States Bartender’s Guild, and the Greater Boston Beverage Society.

Kirsten Amann

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BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT WINE AERATOR GLASS

Aerate your wine instantly and enjoy it from the very first sip with this elegant yet practical wine glass. As easy as pouring a glass of wine, simply pour the wine through the built-in aerator, mixing your wine with just the right amount of air, and allowing it to breathe instantly. Homewetbar.com.

CHILLIN IPOD-READY RADIO COOLER Compatible with any smart phone, iPod or mp3 player, this radio cooler blasts your tunes from a built-in power amplifier and is perfect for holding your favorite spirits. With this Chillin Cooler, the party is in the bag! Homewetbar.com.

YOU CAN FLIP IT, TRICK IT AND OPEN YOUR BEER!

BBbarfly, created by Brian Becker and Serge Shirinian, is the first of its kind bottle opener, combining functionality with flair. The handles are durable and designed for comfort and functionality.

Visit bbbarfly.com for a tutorial and to customize your BBbarfly.

Visit BBBarfly’s Facebook page at Facebook.com/BBBarflybottleopeners and write on their wall, “I’m Chilled all Summer long” for a chance to win one of five custom Chilled Magazine BBBarfly Bottle Openers!

NEW WEST KNIFEWORKS PRESENTS THE ‘MINI CHOPPER’

More than a tool, it’s a little piece of art. A uniquely versatile knife, the Mini Chopper has been described as a paring knife on steroids. Whether cutting or peeling fruits or making garnishes, the wide blade ‘Mini’ gives room for knuckles on a cutting board and also accommodates a pinch grip for greater precision and efficiency. Available in a variety of colorful, handcrafted handle patterns. newwestknifeworks.com.

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CHILLED MAGAZINE

BOTTOMS UP!

COOL BOTTLES

SUNSHINE IN A BOTTLE MOUNT GAY RUM

Mount Gay Rum launches its Eclipse Nautical “G” Limited Edition Bottle, filled with the sailor staple, Mount Gay Rum Eclipse. The bottle features the nautical flag for the letter “G”. Last year, Mount Gay Rum dedicated an interactive online community called “Sailing Spoken Here” covering all facets of sailing to honor loyal sailors of the brand.

CHANDON

C

Chandon celebrates long days at the beach and fun outdoor soirees with the launch of their “American Summer” Limited Edition Bottle. Clean and crisp looking, this special edition Chandon Brut Classic sparkling wine is wrapped from head to toe in a colorful array of red, white and blue stripes, allowing you to sip in style.

MALIBU SUNSHINE

Malibu Sunshine adds a splash of summer to Malibu tropical flavored rums by marrying the brand’s signature coconut flavor with a hint of sun kissed lemonlime citrus fruit. The bottle boasts a vibrant solar design that captures the energy of the sun and grabs eye-popping attention. Consumers can visit the online site to download the Malibu Sun Lens app- a fun app that adds a unique sunshine filter to any photo.

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M

Y

CM

MY

CY

CMY

K

BOTTOMS UP!

HOW TO

HOW TO GARNISH FROM THE GRILL Step One

1 2 3

Give your cocktails a new and exciting flavor makeover by grilling your garnishes. It’s the perfect way to maximize the color and essence of your favorite fruits and vegetables, while adding mouth-watering sizzle to your sips. You can grill just about any garden garnish, and these good-foryou goodies will bring out a flavor profile in your drink that is exceptional yet easy to prepare. Experiment with this latest mixology craze by grilling ingredients and then muddling them in your cocktail. You’ll never bartend without your barbeque again.

Choose your garden garnish. Since anything from apples to asparagus tastes great grilled, step up your cocktails by matching gin with grilled citrus, rum with grilled pineapple and peaches, amaretto with grilled thyme and lemons or vodka with grilled basil leaves.

Step Two

Fire up your grill! The temperature trick is mediumhot to hot fire. Most fruits and vegetables can go right onto the grates and only require good grill marks to bring out the color and flavor. Overcooking will dry out your garnishes, so try to limit cooking time to one minute or less on each side and remove.

Step Three

Garnish! Leave small fruits on a skewer and place across the rim or garnish the glass with grilled wedges. Strip herb leaves from their stem and muddle or sprinkle atop your cocktail. Grilled ingredients will add that extra burst of flavor and unique kick to any ordinary cocktail.

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TIPS

When grilling fresh herbs like basil, rosemary, lavender or thyme, let soak, then drain and shake to remove excess water. Place on grill and cook for less than one minute, turning once, making sure not to burn them.

Grilling herbs brings out their floral qualities, so grill just until fragrant and lightly charred.

Cut fruits and vegetables into easy-to-grill shapes and sizes. Use thick slices and wedges so you don’t lose your garnish in the grill. When grilling small ingredients like grapes or berries, thread them on a skewer.

If an outdoor BBQ is unavailable, use a stove top grill pan or broiler set to high.

Must Mix GRILLED PINEAPPLE CRUSH Created by USBG’s Marshall Altier of Jbird, NYC. INGREDIENTS:

2 oz. Denizen Rum 1 oz. fresh lime juice 1/2 oz. simple syrup 3 wedges grilled pineapple 2 dashes vanilla extract (or 1/8 vanilla bean) ground black pepper PREPARATION:

Muddle two wedges of grilled pineapple and vanilla bean in simple syrup. Pour remaining ingredients in shaker. Add ice and shake. Double strain into a cocktail glass.

Garnish with 1 wedge pineapple dusted lightly with black pepper.

Four-time James Beard Award winning chef- Todd English teamed up with Bombay Sapphire Gin to create his Sapphire Blueberry Collins and “Dirty” Rubbed Pork Chop with Grilled Asparagus. A perfect summer barbeque pairing.

For complete recipes visit chilledmagazine.com.

GEORGIA SUMMER INGREDIENTS:

2 oz. Denizen Rum 1/2 oz. Demerara sugar syrup (2:1) 1/2 grilled peach, pitted and cut into 4 wedges 1/2 lemon cut into 4 wedges 3 large basil leaves PREPARATION:

In a mixing tin, muddle lemon and peaches in Demerara syrup to paste. Add basil leaves and lightly press with a muddler.

Add rum, ice and shake 20 seconds. Double strain into a rocks glass over fresh ice. Garnish with a large basil leaf.

Side Bar

Gin tastes great with grilled ingredients—the botanicals erupt with flavor. Bombay Sapphire’s Brand Ambassador, Gary Hayward mixed this cocktail up for the Aspen Food & Wine Classics.

Give it a mix.

ALL UP IN YOUR GRILL INGREDIENTS:

1 1/2 oz. Bombay Sapphire 3/4 oz. Grilled Lemon Juice with cinnamon* 1/2 oz. Agave syrup PREPARATION:

Build with ice and top off with soda.

Garnish with grilled lemon zest. *Grilled lemons cut in half face down on the grill, dusted with cinnamon.

Caramelize lemons and toast cinnamon.

CHILLEDMAGAZINE.COM

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BOTTOMS UP!

DESTINATION

WASHINGTON, D.C.

.COM

By Rebecca Jennings of TravelSquire.com

It’s ironic that one of America’s oldest cities is also one of its most up and coming. Over the last few years, our nation’s capital has become younger, more culturally relevant, and more fun than ever before. Thanks to its compact size, abundance of recent college grads and a surplus of after work bars, DC makes for the perfect getaway from busier NYC and less lively urban hubs like Philadelphia and Baltimore. It’s a city that’s manageable (there’s a super convenient metro system) as well as gorgeous— catch the famous cherry blossoms in spring and the colorful townhouses in Georgetown. While it’s preppier than most metropolitan destinations, there is still an edge to be discovered. Plus, let’s not forget that real global politics goes down here. Laws get passed, national security is maintained and important world news is broadcast. If you’re in for some late night fun, a little Southern hospitality and a lesson in American history, consider it a perfect choice.

STAY

THE JEFFERSON – For a taste of luxury with an unapologetic sense of grandeur, stay at this small, Federalist-style hotel with a convenient Dupont Circle location. www.jeffersondc.com DONOVAN HOUSE – This trendy cog in the Kimpton Hotels wheel pulls out all the stops: ultramodern furnishings, a rooftop pool and lounge and a pan-Asian restaurant led by celebrity Chef Susur Lee. The downtown location doesn’t hurt, either. www.donovanhousehotel.com THE GEORGE – The George’s quirky modern design attracts power brokers and celebrities alike, especially to dine at its French restaurant, Bistro Bis. www.hotelgeorge.com THE WILLARD INTERCONTINENTAL – Having served as a temporary home for two former Presidents (Lincoln and Coolidge) and the site where MLK wrote his “I Have a Dream” speech, the Willard’s resume certainly stacks up. If mountains of marble and crystal chandeliers aren’t enough, the Round Robin’s mint julep will win you over. www.washington.intercontinental.com

EAT

PERRY’S RESTAURANT – Don’t miss the popular drag brunch on Sundays for an allyou-can-eat buffet and a performance by the divas themselves. www.perrysadamsmorgan.com BOURBON STEAK – It’s exactly what you’d expect from the Four Seasons Hotel and James Beard award-winning chef, Michael Mina. Nestled in chic Georgetown, both the dining room and adjacent lounge are worth some of your time, especially if you’re in the mood to splurge. www.bourbonsteakdc.com CACTUS CANTINA – Skip the touristy stuff and head to this homey favorite of DC locals. The house made tortillas are cheap and delicious and best enjoyed with one of their famous frozen swirl margaritas. www.cactuscantina.com QUEEN OF SHEBA – Unbeknownst to most tourists, DC boasts a large Ethiopian population, which means tons of off-the-beaten-track restaurants to explore and possibly eat sans utensils. Queen of Sheba is one of the best in the Little Ethiopia area. www.queenofshebadc.com

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DRINK

COLUMBIA ROOM – For the best cocktails in DC, trust the award-winning mixologists at Columbia Room. Try the tasting menu, which includes an opening drink, followed by a seasonal drink paired with an amuse bouche, and a third, customized drink of your choice. Or, hone your own skills and take one of their bartending and mixology classes. www.passengerdc.com/columbia BIRCH & BARLEY – Its main attraction is the seasonally-rotating list of 555 draft beers (the most in DC). On nice days, the garage door wall opens, creating a patio feel within the chic rustic warehouse. www.birchandbarley.com THE GIBSON – Here’s one pseudo-speakeasy that won’t induce cringing. Even Don Draper would approve of their unique cocktail selection and sultry atmosphere. www.thegibsondc.com BEACON SKY BAR – One of many DC “cocktails-with-a-view” destinations, the Beacon Hotel’s claim to fame is providing old school luxury and amazing photo-ops of the Mall and the White House. www.beaconskybar.com

SEE & DO

THE NATIONAL MALL - Whether you’re alone, with friends, family, or even pets, there’s no better way to spend a Saturday morning than strolling the two miles of historic green space containing the Capitol, the White House, the Smithsonian, the Lincoln Memorial and the beacon of the city, the Washington Monument. It doesn’t get more DC than this. www.nationalmall.org THE NEWSEUM - A recent addition to the DC museum scene, the Newseum tracks the history of global journalism in the most newsworthy city in the world. Check out the exhibitions on 9/11, the First Amendment, and the Berlin Wall then play the role of reporter in the NBC Interactive Newsroom. www.newseum.org EASTERN MARKET - This 29-year-old flea market bustles every Sunday from 10 to 5 pm with fresh food, arts and crafts, antiques, and a hundred exhibitors from five continents. www.easternmarket.net GEORGETOWN - Feel like spending? DC’s best shopping district ranges from thrift stores to upscale boutiques to designer pop-ups. The neighborhood’s colorful townhouses echo the city’s colonial roots. You won’t find the fashion nor the cute factor of Georgetown anywhere else. www.georgetowndc.com

PLAY

BRASS MONKEY – One of five bars each with its own theme (plus an open-air rooftop), coexisting in a single building. Make it a night and hit up every level for Italian food, karaoke, and general raucousness. (202)-667-7800 EDEN – If you’re looking to go hard, put Eden at the top of your list. This Euroinspired nightclub has a roof deck, strong drinks and a crowd that’s professional by day and wild by night. www.edendc.com BOHEMIAN CAVERNS – This legendary jazz club inside a cave-like basement has hosted the likes of Duke Ellington, who probably wouldn’t have ventured into the hip-hop club upstairs. But don’t let that stop you from checking it out after the early set. www.bohemiancaverns.com CHI-CHA – This isn’t your typical, mellow hookah lounge – it’s better. This Latin American hangout is where the vibe can go from casually laid back to straight-up booty bumping. Try the house cocktail, the red chi-cha, which contains corn soaked with pineapple juice, cinnamon, cloves, cane sugar and a secret ingredient. www.latinconcepts.com/chicha

CHILLEDMAGAZINE.COM

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MIX IT UP

BEHIND THE BAR

Behind the

Rumbar

THERE’S A RUM FOR EVERYONE. SPICED, DARK, GOLDEN OR WHITE, RUM IS A SPIRIT WITH A SEEMINGLY NEVER-ENDING RANGE OF STYLES, FLAVORS AND PRODUCTS. RUM IS VERSATILE AND HAS A RICH HISTORY. AS ONE OF THE LARGEST SPIRIT CATEGORIES IN THE UNITED STATES, RUM IS LOVED AND THE SOARING POPULARITY OF THE MIAMI RUM RENAISSANCE FESTIVAL CONFIRMS THE APPRECIATION FOR THE SPIRIT.

PINK PIGEON RUM

Anchor Distilling Company and Berry Bros. & Rudd Spirits debut The Original Pink Pigeon Rum, the first and only Mauritian rum blended with handpicked Bourbon vanilla. Named after the rare and endangered bird found off the coast of Africa, Pink Pigeon is made by the Medine Distillery, which was founded in 1926 and is the oldest distillery in Mauritius still in operation today. The chicly designed black bottle and signature white “crest” is accented by a delicate pink band around the bottle’s neck, paying homage to the tag placed around the ankles of the spectacular pink pigeons that fly above Mauritius.

10 CANE

Unlike rums that are made from molasses, a byproduct of sugar production, 10 Cane uses fresh, first pressed Trinidadian sugar cane juice. The number 10 refers to the number of bundles of sugar cane stalks that are traditionally harvested, as well as the number of sugar cane stalks it takes to make one bottle of 10 Cane Rum, hence the name.

RON ABUELO 7 AÑOS

Produced entirely from estate-grown sugar cane in Panama by the family owned Varela Hermanos, established over a hundred years ago, Ron Abuelo 7 Años is a must for cigar aficionados. Currently run by third generation rum makers, Ron Abuelo combines expertise, passion, a special regional climate and exclusively cultivated sugar cane to achieve their authentic dark oak-aged rums.

Enjoy neat or on the rocks.

DON Q AÑEJO

Aged five to seven years, Don Q Añejo Rum is the top selling rum in its native land, Puerto Rico, and was little know anywhere else, until recently. Offering a variety of rums of various ages, producers Destilera Serrallés date back to the 1820s when Sebastian Serralles began growing sugar cane. About a century later the Don Q brand launched and according to the company website, was named for the popular literary character Don Quixote. “Just as Don Quixote represents the search for a perfect world, DonQ signifies the family’s quest for perfection in rum.”

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IntroducIng the World’s FIrst “cold-dIstIlled” gIn hAndcrAFted Cold distillation produces very small, high-quality batches of OXLEY™ Gin. Each batch yields only 120 1-Liter bottles, which are then hand-wrapped with a leather seal of quality.

reVolutIonArY Process OXLEY Gin is the first spirit distilled without heat. This labor-intensive colddistillation process occurs at -5°C/23°f, preserving the flavor of all 14 botanicals, capturing the fresh, bright and crisp flavor in the final spirit.

Fresh, BrIght, sMooth tAste Each sip of OXLEY Gin releases botanical flavors so vibrant and alive that they taste freshly picked. This unique gin was just recently awarded ‘Best of Gin’ at the 2012 Los Angeles International Wine & Spirits Competition.

Learn more at fACEBOOk.COm/OXLEYGIn

SAVOUR RESPOnSIBLY.

©2012 OXLEY AnD THE OXLEY BOTTLE ARE TRADEmARkS. ImPORTED BY THE OXLEY SPIRITS COmPAnY U.S.A., CORAL GABLES, fL. GIn – 47% ALC. BY VOL.

THE LOCALS

BARTENDER SUBMISSIONS Photos courtesy Matt Demers

Heather Mojer When you’re born into a family that owns a restaurant, your life and the food service industry become intertwined. While her mother managed the bar, Heather Mojer spent much of her time in their restaurant, playing as a youth and eventually working once she was of age.

This lifelong experience led her to pursue a degree from the University of Massachusetts with a concentration in sustainable food systems. She is currently working at a Boston café as well as a restaurant in Cambridge, Massachusetts called Hungry Mother.

“I have worked with Hungry Mother for nearly four years,” says Heather. “About a year after joining them, I was asked to join the bar staff. They noticed my eagerness when it came to drinks, and I was happy to accept. With a bar staff of three, we create a menu of drinks based around house made, custom ingredients, using southern, local and/or seasonal items. The point is to ensure a homemade and unique feeling with each drink.”

Heather is also a member of the Boston chapter of LUPEC (Ladies United for the Preservation of Endangered Cocktails) in which she helps to raise money for female-directed charities through a variety of cocktail events.

The Shaken INGREDIENTS:

2 oz. Aged Rum 1/2 oz. Navy-Strength Jamaican Rum 1 oz. Sorghum Syrup* 3/4 oz. Lime Juice 1/2 oz. Egg White Angostura Bitters PREPARATION:

Into a shaker tin, add rums, juice and egg whites. Dry shake.

Add ice to tin and shake for a second time. Double strain into a cocktail glass. Garnish with Angostura bitters and serve. *Sorghum Syrup is 1:1 Tennessee sorghum syrup to water. The Shaken utilizes this true southern ingredient as the sweetener in this uncommonly flavored, but familiar cocktail.

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QUADRUPLE DISTILLED. HERKIMER DIAMOND FILTERED. ADDITIVE FREE.

Award Winning Use your head...drink responsibly. www.CrystalHeadVodka.com ©2011 Crystal Head Vodka®. Product of Canada. Grain vodka 40% alc./vol.

www.facebook.com/crystalheadvodka

THE LOCALS

COMPETITION

, HAS ANCA R D B T NE ES AN K, FER ICAH BYRN E IN R D C M N U ITALIA VISIONARY P TO PROD THE U DARY T S N O N A E R E G G N V E E R H OW VO ROSS THE L UP WIT Y THE FLA D EVENT KN S FROM AC D E M C CK EN KIN TEA ARBA AINST ONE EIR IVE AG ONE OF A ES. B G M A TH CREAT A A E G T TEST PE ACK BARB UNTRY COM NGES THAT UCKET O LE EB CHAL THE C LIKE IC YS, BEER HER IN G EVENTS A T L O E N , KEG R A IN CKING S DUR RESTO NGING SKILL CHA OTTLE AND B S RELAY IN T E S L AL NA E AN AR LIKE D E P SHA NT X A GIA E. OURS C TIRE- E T TH ED GO PEAK CHILL S CE TO UMTA, CEO CHAN K M PRE ROUP WITH VOR G A L F NAL E OF TH THIS NATIO T ABOU ON. OMEN PHEN

e h T k c a b r Ba s e Gam WHAT WAS THE INSPIRATION BEHIND THE BARBACK GAMES? We wanted to reward the men and women who are the backbone of the libations industry with an opportunity to be the star of the show, if only for one night. From a branding perspective, this put Fernet Branca in a position as the only spirit brand to support this group of hard-working individuals in a fun event setting.

WHO CAN COMPETE IN THE BARBACK GAMES? Any barback who hails from one of our four cities: San Diego, New York, Boston or San Francisco.

WHY THESE PARTICULAR FOUR EVENTS? Although the barback’s list of duties seems endless at times, these four in particular to us best display any barback’s skill and sportsmanship.

WHO JUDGES THE BARBACK GAMES? We typically pick a panel of local luminaries and bar industry giants who can keep things exciting and legit.

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HOW ARE THE WINNERS CHOSEN? Based on time and performance scores from judges, which are all carefully calculated by a real-time expert team behind the scenes. Winning barbacks receive the title, a trophy and a shot to compete in the finals in San Francisco. The bars they represent also receive recognition by way of an award.

HOW ARE THE LADY BARBACK’S STACKING UP AGAINST THEIR MALE COUNTERPARTS? Our female contestants have always displayed amazing skill and aptitude, sometimes beating out the guys all the way to the finals round.

YOU ALWAYS HAVE A HUGE TURNOUT. WHAT ATTRACTS PEOPLE TO THE BARBACK GAMES? There is a code in the industry that encourages support for the hard-working barback, so naturally our audience is full of what we like to call “bar-backers.” Outside of that, our strong performance schedule keeps people coming and staying until the end. Not to mention that the events are FREE.

HOW DID THE TRADITION OF PEOPLE DRESSING IN COSTUMES COME ABOUT? This is something we have had no influence in whatsoever. We’re absolutely thrilled that participants have adopted this behavior in their display of enthusiasm for the Games.

IT DEFINITELY LOOKS LIKE A CRAZY NIGHT. WILL THE BARBACK GAMES BECOME AN ANNUAL EVENT TURNING UP IN MORE MARKETS AROUND THE COUNTRY? Yes. If anything we need to double our efforts for next year and the spirit and excitement we witnessed in San Diego is proof positive!

WHY HAVE A CONTEST LIKE THE BARBACK GAMES? Our objective has always been to reward the unrewarded. Without barbacks, there would be no bar and a big lack in aspiring bartenders. It’s important that we show them how much they mean to this industry.

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SAN DIEGO BARBACK GAMES CHAMPION JOHN WENZEL

Winner of the nationwide Barback Games moves on to compete against other winners from four markets. Chilled asks John what it’s like to win the Games.

“I have never been in anything like this.

I’ve always wanted to do something along the lines of American Gladiators. This definitely qualifies. Everyone had a great time, and the Fernet shower afterward was awesome, plus the multiple shoulder rides I got from my support team is a great memory.”

John has been a barback for two years and plans on becoming a bartender within the next year. The best advice he offers to other barbacks is to be efficient.

As a barback, he enjoys the constant work and exposure to the many knowledgeable people he meets.

For more information visit facebook.com/fernetbranca

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THE LOCALS

BRAND AMBASSADOR

A little glimpse of a day in the life of one of our favorite brand

W

Whether jet setting, hosting soirees, educating crowds or pouring their passion into cocktail glasses, brand ambassadors certainly seem to have an enticing job. Since we’ve been living it from behind the scenes for quite awhile, we decided we wanted to get more of a front row seat, so to speak. Welcome to PLANET CLAIRE - a little glimpse of a day in the life of one of our favorite brand ambassadors on the planet.

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Claire Smith, for Belvedere Vodka

There are very few constants in the life of a brand ambassador, except for the question that gets asked at every interview, ‘what is your favorite part of the job?’ Now, you’d think that was an easy question to answer, and that after almost a decade of doing it I’d be able to rattle off a long list of my favorite things about it. But you see it’s not an easy question to answer because as many brand ambassadors will tell you, this is not a job.

It’s your whole life.

ambassadors on the planet.

This wonderful nonstop merry-go round doesn’t stop, or even slow down when the clock says it’s 5 p.m. If anything, that’s exactly when the whole thing speeds up, and the next thing you know it’s 4 a.m. and you’re in a nightclub.

Again.

Answering this question without sounding ever so slightly smug is also a challenge. My job involves flying all over the world, traveling to far flung places around the globe to educate bartenders, consumers, TV hosts and basically anyone who will listen, about the world of Belvedere. I’ve done the private jet thing (amazing), ran seminars on an incredible rooftop bar in Bangkok (windy), and appeared on live TV countless times (always terrifying). How does one explain that there is very little glamour involved in any of the above? (Ok, maybe the private jet). Any glamour in a brand ambassador’s life is all too soon offset by 3 a.m. wake up calls when you just got into bed at 2:37 a.m., or presentations at 8:30 a.m. to an expectant group of sales managers when you’ve perhaps enjoyed yourself a little too much the night before. Occasionally I feel sorry for my male counterparts. I have Touche Eclat and significant amounts of blusher at my disposal for emergencies like this.

For the likes of Angus Winchester or Ian Burrell, they’ve only got Berroca. For me, there is no average day; the only routine commute I make is to either New York’s JFK airport or to London Heathrow where the liquids I must check in are generally all 80 proof. I live in New York, yet I’ve slept in my bed a grand total of 23 days, not last month, but this year. If this weren’t my whole life, and if I didn’t consider what I do to be the best thing since sliced bread, then I would have burnt out a long time ago and retired to the suburbs to spend my days baking cakes and making jam.

Perhaps, one day. For now while there are willing ears to hear me talk and willing mouths to taste our vodka, I’ll always be incredibly grateful that I’m the one who gets to do the talking, the drinking and the sharing. Having a job that’s not really a job is all consuming, wonderful, at times frustrating and always tough on your personal life. But whether it’s a job, or my life, my favorite part is my brand, and the fact that I’m off to L.A. tomorrow to talk about it, again. I better pack that Touche Eclat.

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THE LOCALS

MARKETING SUPERVISOR

L P Steele for the

House of Bacardi MAN ON A MISSION

By Christopher Osburn.

Photos by Mario Pascual Nombela

LP Steele wants you to think that his job is easy. He wants you to think that it is all party and no work. But, Steele is a man on a mission. His goal is to connect his brand and you. It’s not an easy task because every other brand has employees that are attempting the same feat.

Steele supervises the House of Bacardi business for TEAM Enterprises. “My job is to connect the Bacardi brand with its consumers in the field,” says Steele. He specializes in developing on and off premise programming, experiential activity and trade initiatives that connect his brand with its consumers. “Basically, if you have ever had a brand interaction with Bacardi there’s a good chance the program was developed here at TEAM.” There’s also a good chance that most people aren’t exactly sure what experiential marketing is. Steele refers to it as “human to human advertising.” “It’s a brand’s way of physically connecting with their consumers by creating a meaningful experience in which they can positively interact with the product.” Their goal is to reach consumers on a personal level. They don’t want to just be a faceless corporation. “Experiential marketing helps Bacardi reach consumers in fun and engaging environments,” says Steele. “It’s one thing for me to tell you that Bacardi is a great product, it’s another for me to show you how great the product is through experiences that allow you to make your own informed purchasing decisions.”

Not surprisingly, Steele is a very social and outgoing person. It’s this personality that led him to the spirits industry.

“My mom’s only request of me when I went off to college was ‘Don’t work at a bar!’” So, just like any rebellious young man, he did just that. Within a year, he was bartending at Potbelly’s and the Painted Lady, two staples of the Florida State University bar scene. “After a few years behind the bar, I moved to NYC to start my career after landing a job with a spirits marketing agency.”

Steele believes that his time behind the bar prepared him to work on the business side of the spirits industry. “My experience bartending helps me view the industry from the

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ground up and knowing what consumers, and more importantly what bartenders, want helps me create impactful programming which in turn creates brand advocacy.”

This isn’t just a job for Steele. He truly seems passionate about his work and his brand. “The Bacardi brand has literally been starting parties for over 150 years and has helped shape the liquor industry as we know it today.” He admires the heritage and tradition of the brand. “Many people tend to think of Bacardi as this corporate giant but in fact, it is still to this day a family-owned company with amazing tradition.”

Steele got to where he is today through hard work and dedication. But, that doesn’t mean that you can’t follow in his footsteps. “I think early experience is crucial. Whether it’s working in a bar or working promotions, get as much hands-on experience as you can.” Be prepared to work yourself ragged, though. “Have aspirin and vitamin C on hand at all times because there are a ton of late nights and early mornings. Your 9 am pitch doesn’t get pushed back just because you were at an event until 2 the night before!”

It may have been predetermined long ago that Steele would have a job related to spirits. He grew up in Florida, but his family is from Newcastle, England. “If you know anything about the Geordies of Newcastle, it’s that they love their booze…maybe that’s why I’m in the industry!”

Steele hasn’t always been a rum drinker. “As so many people do, I had a preconceived notion of what I ‘thought’ rum was.” When he first started in his current role, a Bacardi ambassador took him through a tasting of the Bacardi brand portfolio. “It really opened my eyes to the way I viewed rum. It’s such a versatile spirit.” Steele mentioned a recent trip to St. Lucia where he truly appreciated the work that he had been doing. He was sitting in a lounge chair, drinking a mojito and watching the sun set. “It was the true definition of paradise and every mojito I have had since takes me back to that moment. There is just something so refreshing about rum, something that takes you to your paradise regardless where you are at the moment.”

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THE LOCALS

BRAND OWNER PROFILE

VIDA TEQUILA John and Lisa Barlow

By Christopher Osburn. Photo Credit Vida Tequila.

John and Lisa Barlow are proof that with the right planning, preparation and hard work, anyone can open a successful distillery. The Barlows own Vida Tequila, located in the Tequilera region of Los Altos De Jalisco in Arandas Jalisco, Mexico. When asked about the couple’s experience with distillation prior to the opening of Vida, Lisa Barlow summed it up very simply.

“Absolutely no background”, she said. “We were rookies and quick learners. That in itself has made this journey so much more fun.”

She says that their success stems from a unique group of passionate individuals all striving toward a common goal. The Barlows might own the company, but this isn’t a two person operation. “We have an amazing team at our distillery that is dedicated to producing the best product unique to us.” She added, “We learned how things are done quickly and continue to learn daily about the industry and appreciate that we are able to be a part of such a dynamic industry.”

Vida Tequila officially launched in 2007, but it took a few years of planning before the final product was ready for the public. “We were working on other projects in Mexico and in 2004, when we first started figuring out the industry and market, tequila was still an under-developed spirit in the USA, but growing fast.”

Not everything in the process came easy for the Barlows.

They were in their late twenties when they started working on the brand and they put off the rest of their lives to immerse themselves into making their idea come to fruition. “There are always challenges when starting a new business,” said Barlow. “From assembling the right team that understands the vision and what we have to offer, the different laws from state to state…we have learned to really trust ourselves and to stay true to our vision for Vida and we know we have something special.”

Fast forward three years and hours upon hours of hard work and Vida was available for purchase in the U.S. in ‘07.

“We love it. We are lucky to be a part of this world.”

The future looks bright for Vida Tequila. When they first opened up their doors, Vida was only available in New York, Chicago and Tennessee. Since then, the Barlows have begun distributing their product in Colorado, North

Carolina, Washington State and in Utah where the company is based. Vida is also branching out to areas outside of the U.S. “In addition to increasing our U.S. market share, we have started selling in Eastern Europe and hope to be in India and China later this year.”

Vida makes three varieties of tequila. The first, Añejo, is extra aged in French oak barrels for up to twenty-four months before being triple distilled. Reposado has a “sweet and smoky” flavor and is aged for up to six months. Blanco is the purest and smoothest of the three. It is double distilled and not mixed with any other flavors or put through an aging process.

The Barlows want you to enjoy their tequila as much as they enjoy making it. “We are hands on and love what we do. It’s our passion and we look forward to introducing new audiences to our great brand.”

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Captain Morgan Black Spiced Rum ®

All hail Morgan!

Born to a respectable Welsh family, Henry Morgan could have settled for a life of comfortable mediocrity, but instead chose the career of a buccaneer on the high seas. In a fashion befitting his legendary life, Captain Morgan was careful to ensure that his spirit would live on. While he dispersed his immense riches among those he loved most, he gave small, but meaningful gifts to friends, fellow brethren and servants alike.

Captain Morgan® Black Spiced Rum celebrates his enduring spirit, crafted for all who seize their own destiny, venture where there is no path, and always chose adventure over convenience.

As in life the Captain’s legend would live on in death. With the salute of a hundred guns, Henry Morgan, Admiral, Knight, Governor, Conqueror and Captain, was resigned to the sandy earth of Port Royal, a hero. Be it a twist of fate, or the Captain’s ability to command wind and waves from beyond the grave, shortly after his burial the earth began to tremble.

Geysers of water erupted, overtaking the city, and casting the Captain’s casket into the churning waters of Port Royal Harbour, never to be seen again. Some believe the Captain’s restless spirit lives on to this day, sailing the seas of the Caribbean in search of his mortal remains.

Captain Morgan® Black Spiced Rum is inspired by the life, and death, of Henry Morgan. In tribute to the Captain’s travels, the perfect touch of premium cloves and seductive Cassia bark are added, infusing Captain Morgan® Black with the robust flavors of the Caribbean. Like the Captain’s oaken casket, double charred blackened oak combines to work its magic, creating a bold flavor similar to the finest aged whiskies. Only as you sip does Captain Morgan® Black Spiced Rum appear from its dark sleep- seriously dark and delicious. Pour yourself a glass and raise it to the spirit of the Captain.

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Party like Port Royal – “The most wicked and sinful city in the world.”

Mix up these Captain Morgan Black Spiced Rum cocktails to satisfy your wicked side. ®®

Step into the Black.™

HENRY MORGAN’S MORGAN’S OLD OLD HENRY FASHIONED FASHIONED

ingredients INGREDIENTS 1/4 oz. oz. Captain Captain Morgan® Morgan® 11 1/4 Black Spiced spiced Rum rum Black dashes bitters bitters 33 dashes packet of of raw raw sugar sugar 11 packet orange twist twist 11 orange

PreParation PREPARATION Place the the orange orange peel, peel, sugar sugar and and Place few drops drops of of water water in in aa sturdy sturdy aa few rocks glass glass and and muddle muddle with with the the rocks back of of aa spoon. spoon. Stir stir the the remaining remaining back ingredients in in aa cocktail cocktail glass glass ingredients with ice ice and and strain strain into into the the rocks rocks with glass over over fresh fresh ice. ice. glass

CAPTAIN MORGAN MORGAN CAPTAIN BLACK AND AND HONEY HONEY BLACK

IngredIents INGREDIENTS 1/4 oz. oz. Captain Captain Morgan® Morgan® 11 1/4 Black Spiced spiced Rum rum Black 3/4 oz. oz. fresh fresh lemon lemon juice juice 3/4 1/2 oz. oz. honey honey 1/2 lemon wedge wedge 11 lemon PreParation PREPARATION Combine liquid liquid ingredients ingredients in in aa Combine cocktail shaker shaker with with ice ice and and shake shake cocktail until cold. cold. Strain strain into into aa rocks rocks glass glass until and garnish garnish with with aa lemon lemon wedge. wedge. and

CAPTAIN MORGAN MORGAN CAPTAIN BLACK ON ON THE THE ROCKS ROCKS BLACK

ingredients INGREDIENTS 1/4 oz. oz. Captain Captain Morgan® Morgan® 11 1/4 Black Spiced spiced Rum rum Black PreParation PREPARATION Add Captain Captain Morgan® Morgan® Add Black Spiced spiced Rum rum Black to an an ice-filled ice-filled rocks rocks glass. glass. to stir, sip sip and and enjoy. enjoy.

Stir,

CAPTAIN MORGAN MORGAN CAPTAIN BLACK AND AND GINGER GINGER BLACK

IngredIents INGREDIENTS 1/4 oz. oz. Captain Captain Morgan® Morgan® 11 1/4 Black Spiced spiced Rum rum Black 1/2 oz. oz. Fresh Fresh Lime Lime juice juice 1/2 oz. Ginger ginger Ale Ale 44 oz.

Lime Wedge Wedge 11 Lime PreParation PREPARATION Add Captain Captain Morgan® Morgan® Add Black Spiced spiced Rum rum to to an an ice-filled ice-filled Black Collins glass. glass. Top top with with ginger ginger ale ale Collins and stir. stir. Garnish garnish with with lime lime wedge. wedge. and

DARK KNIGHT KNIGHT DARK

ingredients INGREDIENTS oz. Captain Captain Morgan® Morgan® 11 oz.

Black Spiced spiced Rum rum Black 1/2 oz. oz. Sirrings sirrings Espresso espresso 1/2 Flavored Liqueur Liqueur Flavored dashes Aztec Aztec Chocolate Chocolate 33 Dashes Bitters Bitters oz. Cola Cola 55 oz.

PreParation PREPARATION In an an iced iced filled filled Collins Collins or or In rocks glass glass combine combine all all the the rocks ingredients. Stir stir to to blend. blend. ingredients.

PLANK WALKER WALKER PLANK

IngredIents INGREDIENTS oz. Captain Captain Morgan® Morgan® 11 oz.

Black Spiced spiced Rum rum Black 1/4 oz. oz. Blackberry Blackberry Liqueur Liqueur 1/4 1/2 oz. oz. Fresh Fresh Lime Lime juice juice 1/2 oz. Ginger ginger Beer Beer 33 oz.

PreParation PREPARATION Combine the the first first three three Combine ingredients in in an an ice ice filled filled ingredients rocks glass. glass. Top top off off with with rocks ginger beer. beer. Stir stir well well to to ginger combine. Garnish garnish with with lime lime combine. slices and/or and/or blackberries. blackberries. slices

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Captain Morgan Black Spiced Rum ® ®

Battle of theBlack The Captain’s Spirit Lives On COINCIDING COINCIDING WITH wItH THE tHE LAUNCH LAuNCH OF Of ITS Its BOLDEST, bOLDEst, DARKEST DArkEst SPICED spICED RUM ruM TO tO DATE, DAtE, CHILLED CHILLED MAGAZINE, MAGAZINE, WITH wItH SUPPORT suppOrt FROM frOM THE tHE CAPTAIN CAptAIN MORGAN® MOrGAN® BRAND brAND SET sEt OUT Out ON ON A A COAST-TO-COAST COAst-tO-COAst MISSION MIssION TO tO FIND fIND THE tHE COUNTRY’S COuNtry’s MOST MOst TALENTED tALENtED BARTENDERS, bArtENDErs, SERVING sErvING UP up THE tHE BEST-TASTING bEst-tAstING CAPTAIN CAptAIN MORGAN® MOrGAN® BLACK bLACk SPICED spICED RUM ruM COCKTAILS COCktAILs THIS tHIs SUMMER. suMMEr. HIGHLY HIGHLy ACCLAIMED ACCLAIMED BARTENDERS bArtENDErs FROM frOM PORTLAND, pOrtLAND, OREGON OrEGON TO tO ATLANTA, AtLANtA, GEORGIA GEOrGIA PUT put THEIR tHEIr SKILLS skILLs TO tO THE tHE TEST tEst AND AND FACED fACED OFF Off IN IN THE tHE BATTLE bAttLE OF Of THE tHE BLACK bLACk TO tO CREATE CrEAtE CROWD-PLEASING CrOwD-pLEAsING SIGNATURE sIGNAturE COCKTAILS COCktAILs THAT tHAt SHOWCASE sHOwCAsE THE tHE DARK, DArk, SMOOTH sMOOtH AND AND DELICIOUS DELICIOus CAPTAIN CAptAIN MORGAN® MOrGAN® BLACK bLACk SPICED spICED RUM. ruM. CRAFTED CrAftED FROM frOM ONLY ONLy THE tHE FINEST fINEst CARIBBEAN CArIbbEAN BLACKSTRAP bLACkstrAp RUM ruM AND AND SELECT sELECt INGREDIENTS INGrEDIENts FOR fOr A A TASTE tAstE AS As LEGENDARY LEGENDAry AS As THE tHE CAPTAIN CAptAIN HIMSELF. HIMsELf. THE tHE BOLDER, bOLDEr, DARKER DArkEr LIQUID LIquID TASTES tAstEs GREAT GrEAt IN IN MODERN MODErN TWISTS twIsts ON ON CLASSIC CLAssIC COCKTAILS, COCktAILs, MAKING MAkING IT It THE tHE PERFECT pErfECt KEY kEy INGREDIENT INGrEDIENt FOR fOr THE tHE BATTLE bAttLE OF Of THE tHE BLACK. bLACk. EACH OrIGINALIty, PRESENTATION, prEsENtAtION, APPEARANCE AppEArANCE AND AND EACH RECIPE rECIpE WAS wAs JUDGED juDGED ON ON TASTE, tAstE, CREATIVITY, CrEAtIvIty, ORIGINALITY, EASE EAsE OF Of EXECUTION, ExECutION, AND AND ONLY ONLy ONE ONE TOOK tOOk HOME HOME THE tHE TITLE tItLE OF Of THE tHE ULTIMATE uLtIMAtE CAPTAIN CAptAIN MORGAN® MOrGAN® BLACK bLACk SPICED spICED RUM ruM COCKTAIL. COCktAIL.

Captain Morgan Battle of the Black Winning Bartenders ® ®

Tony Philip East Lansing, MI Lance Smoak Tallahassee, FL fL Ron Norbut

Gainesville, FL fL

Henry Parker Reyes Atlanta GA Ashley Pound Minneapolis, MN Holly Nosaluk Portland, OR Katiey Lord Boston, MA

Log Log on on to to chilledmagazine.com/battleoftheblack chilledmagazine.com/battleoftheblack to to learn learn more more about about the the Battle Battle of of the the Black Black and and the the top top seven seven bartenders. bartenders.

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}}

BATTLE OF THE BLACK WINNING RECIPE

THE BLACK BRUIN INGREDIENTS:

1 oz. Captain Morgan® Black Spiced Rum 1/4 oz. Crème de Cacao 1 Orange Slice (squeezed and dunked) 1 Dash Bitters Top with soda water PREPARATION:

Add all ingredients except soda water into shaker with ice. Shake vigorously and pour into rocks glass with fresh ice.

Top with soda water.

“

WHAT’S IT LIKE MIXING WITH THE BOLD FLAVOR OF CAPTAIN MORGAN® BLACK SPICED RUM? INTENSE. IT’S A COMPLEX SPICED RUM THAT ISN’T MEANT FOR THE WEAK AT HEART. WHEN I’M MAKING A DRINK WITH IT, I TRY TO THINK WHO I’M MAKING IT FOR AND HOW AWESOME YOU’LL FEEL WHEN SOMEONE ASKS YOU WHAT YOU’RE DRINKING. - KATIEY LORD, GRAND PRIZE WINNER

BATTLE OF THE BLACK GRAND PRIZE WINNER KATIEY LORD - BOSTON, MA

”

CAPTAIN MORGAN® Black Spiced Rum. Caribbean Rum With Select Spices and Natural Flavors. 47.3% Alc/Vol. ©2012 Captain Morgan Rum Co., Norwalk, CT.

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THE LOCALS

BREWMASTER PROFILE

Victor Novak

By Christopher Osburn. Photos Credit Courtesy of Taps Brewery

V

Victor Novak has been described as “erudite” and is known for always having something interesting to say.

Beyond his high spirited intelligence, he wants the world to know that although you can’t trust a skinny chef, you can definitely put your trust in a trim brewer. “Brewers tend to be active and many of us like to stay fit while enjoying everything the craft beer world has to offer.”

As the brewmaster at TAPS Fish House and Brewery, vast brewing knowledge and the ability to learn new skills and techniques is extremely important. So it’s no surprise that the well-spoken Novak graduated from U.C. Berkeley, a school known as much for its high level of academics as for its open-minded attitude.

Clearly, Novak is intelligent. But, how does one go from Berkeley to brewing beer for a living? “I started home brewing in Philadelphia in December, 1992,” says Novak. “I had moved there in the fall of that year from San Francisco with a gal who was attending graduate school at U of P.” After reading Michael Jackson’s World Guide to Beer he realized he was much more interested in brewing beer than applying to grad school.

He got a job waiting tables at the Dock Street Brewery and restaurant in downtown Philadelphia and eventually worked his way into the brewery. While at Dock Street, Novak was immersed in brewing culture and decided that it was what he wanted to do with his life. “I apprenticed under British Brewmaster Nick Funnell and learned to brew over forty classic, primarily European, styles of ales and lagers.” In 1997, he moved back to his native Southern California, worked briefly at a brewpub in Simi Valley before joining TAPS in July of ‘99. “I’ve been here ever since.”

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Here is Brea, Orange County, California, home to the aforementioned TAPS Fish House and Brewery. The restaurant and brewery opened in 1999 and Novak has always been their brewmaster. “TAPS was the brainchild of Joe Manzella,” says Novak. “His idea was to open a beautiful, architecturally interesting, upscale seafood/chophouse complemented by a world class brewery.”

Novak says that TAPS brews everything from West Coast IPAs to Pilsners and Bourbon barrel aged Stouts and everything in between. “I think what is distinctive about our beers is how mindful we are of the European traditions upon which most are based.”

Novak uses eleven unique strains of yeast and imports malt and hops from England, Germany, Belgium, and the Czech Republic. He says that they strive to brew “true to style.” “We also understand the West Coast focus on hoppy beers and make sure we always have one or two styles to satisfy the hop-heads.” Novak and his crew stay up on current trends like barrelaging and coffee beers to ensure that their guests have a variety of beers to try.

Novak’s striving for brewing excellence has led to many awards in the last few years. TAPS has been awarded the brewpub group of the year at the Great American Beer Festival for the last two years along with countless other accolades. “The days of brand loyalty are gone.

Patrons demand and expect variety, at least from a craft brewery.”

“

The days of brand loyalty are gone.

Patrons demand and expect variety, at least from a craft brewery.

”

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MIX IT UP

STARS BEHIND BARS

IMAGINE WALKING INTO A BAR WHERE ALEC BALDWIN IS MANNING THE DOOR, CHEVY CHASE IS SHAKING UP DRINKS WHILE CHATTING WITH CUSTOMERS AND JENNIFER ANISTON STROLLS UP TO YOUR TABLE WITH COCKTAIL MENUS AFTER YOU’RE SEATED. BEFORE THESE STARS GOT THEIR BIG BREAK, THEY WORKED IN BARS. CHECK OUT THESE CELEBS WHO WORKED AS BOUNCERS, BARTENDERS AND SERVERS IN LOCAL BARS BEFORE THEY WERE FAMOUS. SANDRA BULLOCK worked at a Manhattan nightclub as a barmaid, cocktail waitress and coat check girl for three years.

CHEVY CHASE spent most of his twenties as a comedy writer for the Smothers Brothers and National Lampoon.

When the latter eventually led to a lucrative franchise of Vacation movies, he tended bar no more.

ALEC BALDWIN was a bouncer, busboy and bartender in New York’s infamous Studio 54 nightclub. He has claimed that working there made him ”perpetually horny.”

JENNIFER ANISTON has said, “ I was struggling a little in New York, working as a waitress, I waited tables and I wasn’t very good at that, I’m very uncoordinated and extraordinarily klutzy.”

BRUCE WILLIS was tending bar back in the 80’s in New York City nightclubs like Chelsea Central and Kamikaze. A casting director who needed to cast a bartender liked his personality and hired him for a small movie role.

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ELLEN DEGENERES was a bartender in New Orleans and often used anecdotes from her bartending days in her pre-fame stand-up comedy routine.

Pisco 100 is fast becoming the latest darling of the bar set. Pisco 100 is a versatile and exhilarating substitute for less exciting spirits in many of the world’s best loved aperitifs and cocktails. When you taste it you will understand why. A Pisco 100 cocktail can be enjoyed anytime. It is especially rewarding to sip handcrafted Pisco 100 straight as an aperitif or eau de vie and it is the perfect accompaniment to a fine imported cigar.

Pisco 100 is more than just a fine spirit distilled from select grapes. It’s an exciting, delicious part of worldly, gracious living.

www.PISCO100.com

ADVANCED MIXOLOGY

SPIRITED BUSINESS

Photos by Andrew Steinman

ans of the real housewives reality television sensation have real reason to rejoice. Not only can fans watch the personal lives of their favorite celebrity wife unfold from the comfort of their own living room, now they can watch while sipping a glass of wine that has been personally sampled and selected by one of their favorite celebrity housewives.

WinesByWives.com is a celebrity wine of the month club co-founded by Tamra Barney and Vicki Gunvalson of “Real Housewives of Orange County,” along with businessman and Internet entrepreneur Christopher Gravagna. “The internet has enabled us to get a closeup look at the everyday lives of our favorite celebrities.

What better way to get to know them than to join them in a glass of their favorite wine?” says Gravagna. “There are a variety of wine of the month clubs available, but we believe that the concept of ordering your favorite celebrities’ wine will be attractive to consumers.” Not only will members be receiving their favorite celebrity’s wine of that month, they will be contributing to the charity of the celebrity’s choice.

“We wanted to be able to give back, not only to charity, but also find a new way to connect with our fans,” says Vicki. “We connect and bond over wine so it seemed logical to share this with our fans, and give back to charity at the same time.” For Tamra, the club allows her to both bring awareness to and support for her charity. “The charity component is a great aspect about this club,” she says.

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Members have the chance to order wine recommended by their favorite celebrities and each celebrity will be donating a portion of the proceeds to their chosen charity. Currently, Tamara has chosen Living Beyond Breast Cancer and Vicki has selected Women Shelter Long Beach, a shelter for battered or abused women, as their recipient organizations. “We chose charities that have special meaning to us,” says Tamra. “I had a brush with cancer and Vicki has always been about empowering women.”

Members of the club receive two bottles of wine from their chosen celebrity’s wine club- either two white, two red or one of each. Membership also allows access to a ‘members only’ website featuring exclusive pictures, videos, blogs, gossip and much more. “Every month members get two bottles of wine and exclusive content only available to members of WinesByWives,” says Vicki. “We also have a great group of celebrities coming on board over the next few months. Just wait and see!”

It is no secret that other wives have gotten into the spirits game, including Ramona of “The Real Housewives of New York” fame with her own Pinot Grigio, Teresa Giudice of “The Real Housewives of New Jersey” with Fabellini and NeNe of “The Real Housewives of Atlanta” with Miss Moscato Wine all endorsing or owing their own brands. And let’s not forget the most entrepreneurial wife of all, Bethenny Frankel, with her multi-million dollar Skinnygirl Cocktails. Although wives and wine

can seem to be a bit overdone, WineByWives.com does distinguish itself from these other housewife ventures.

“We are not positioning ourselves as sommeliers or wine experts,” says Vicki. “This is more of a personal project for us to make our fans feel like they can really share something with us. We wanted to give women the opportunity to learn about all of these wines with us and also give back to charity.” Tamara adds, “It’s about bringing women together to enjoy and learn about wine.

We are getting to taste a variety of brands every month, and work with wine experts from around the world.

WinesByWives is not tied into any one brand so we are able to give our fans a variety of tastes.” Vicki chimes in, “We are both learning so much about wines and food pairings.” Tamara continues, “We also want to give our fans what we really like, more wine options really allow us to explore what our own preferences are. Why tie into one brand when you can offer a variety? We can even help promote our fellow cast mates projects.”

When asked about supporting the other wives, Tamra says, “We are always open to trying wines, maybe one of them WILL be chosen for the club. Us housewives need to stick together.” Vicki adds, “If the wine is good, bring it on!”

Membership costs $29.95 plus shipping. Members must be 21 years of age or older. To follow WinesByWives on twitter: @celebwineclub.

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ADVANCED MIXOLOGY

SPIRITED ARTIST

ENRIQUE IGLESIAS & ATLANTICOA Tour de Force EQUAL PARTS HOT WITH A WHOLE LOTTA SEXY Photos: Getty Images / Atlantico Rum

With millions of albums sold worldwide, over five dozen number one hits on the Billboard charts, countless awards and thousands of sold out concerts around the globe, Enrique Iglesias is one of the most successful artists in the music biz. His roster overflows with star-studded partnerships that include Usher, Nicole Scherzinger, Ludacris, and Akon, not to mention a recent match-up with Jennifer Lopez for a highly anticipated world tour. It just goes to show that whenever Enrique decides to join forces the connection is undeniably hot, and his partnership with Atlantico Rum is no exception.

Quickly establishing itself in the super-premium rum category, Atlantico, a product from the Dominican Republic, has won countless awards and industry accolades. Made from a unique blend of rums, Atlantico employs a solera process of aging and blending the barrels, bottling the rum by hand only after it reaches the perfect level of maturity.

Chilled spoke with Enrique about his partnership with Atlantico Rum, and his latest pairing with J.Lo. HOW DID YOU BECOME PARTNERED WITH ATLANTICO RUM? I was introduced to Atlantico by friends in Miami, quickly became a fan and followed its development over the last couple of years. I was recently introduced to its cofounders, Brandon Lieb and Aleco Azqueta, and was drawn to their entrepreneurial spirit and passion for developing a world class product. I am now delighted to be a partner in this top quality rum.

viting a few in n ee b e I’v s w o sh y m f o t lo “At a tico an tl A f o ts o sh g n ki ta d an e ag fans on st tradition…” le litt n fu a e m o ec b ’s It . em with th 42

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WHAT DO YOU LIKE MOST ABOUT ATLANTICO RUM? There are a lot of rums on the market, but I find that Atlantico is truly the tastiest and most enjoyable.

HAVE YOU ALWAYS BEEN A RUM DRINKER? Yes, and I also love all the different types of delicious cocktails that can be made with rum.

THIS SUMMER YOU’RE TOURING WITH J.LO. THAT SOUNDS LIKE AN EXTREMELY HOT TOUR! I’m obviously very excited. J.Lo is beautiful and incredibly talented. Our show is going to be a dynamic one and I hope the fans enjoy themselves!

ATLANTICO TOUR DE FORCE INGREDIENTS:

1 1/2 oz. Atlantico Reserva 3 oz. Coconut Water 1/4 oz. Coconut Milk 3 Mint Leaves 1/2 oz. Fresh lime juice Sugar to taste PREPARATION:

Combine ingredients and shake over ice.

Pour into a chilled cocktail glass and serve.

WHAT ARE YOU LOOKING FORWARD TO MOST ON THE TOUR? I love to perform for my fans, and in front of a big crowd.

I’m looking forward to meeting all of the great people who continue to support me. At a lot of my shows I’ve been inviting a few fans on stage and taking shots of Atlantico with them. It’s become a fun little tradition that I always look forward to.

WHAT DO YOU WANT RUM CONNOISSEURS TO KNOW ABOUT ATLANTICO RUM? That it is widely regarded as one of the best rums in the world. I always tell people to try it neat or on the rocks first. That way they get the true experience of what Atlantico is all about.

ALONG WITH SELLING MILLIONS OF ALBUMS AND “DISCOVERING YOUR ATLANTICO,” IS THERE ANYTHING ELSE YOU’RE REALLY PASSIONATE ABOUT? I love boating and being out on the water.

Of course, music will always be my passion.

I never want to stop performing or being involved in music in some way.

WHAT IS YOUR FAVORITE ATLANTICO RUM COCKTAIL? My favorite cocktail is the Atlantico Tour de Force; it’s the official cocktail of our tour!

HOT SUMMER TOUR

Enrique Iglesias, Jennifer Lopez and Wisin y Yandel join forces to create the ultimate must-see tour of the year. Check local venues for ticketing information including select VIP packages or visit ticketmaster.com for more information about ticketing.

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ADVANCED MIXOLOGY

DRINK IN HISTORY

pimm’s cup

By: Nicole DiGiose with contributions by Sarah Meyer

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CAIPIRINHA, MOJITO, SANGRIA, MARGARITA, TO EACH COUNTRY ITS OWN SUMMER COCKTAIL TRADITION. THIS SUMMER CONSIDER THE PIMM’S CUP FOR YOUR ARSENAL OF PATIO PARTY PLEASERS.

Invented by James Pimm in 1823, Pimm’s is a mixture of herbs, fruit extracts and spices with quinine. Originally offered as a digestive aid, the brew became so successful that Pimm expanded his business and began to sell it by the bottle to neighboring taverns. To keep up with demand, Pimm increased production and eventually began selling the liqueur commercially primarily through bicycle hawkers.

Over the years Pimm’s expanded its range and began using different spirits as bases with Pimm’s No. 2 Cup being scotch-based while No. 3 incorporated brandy, No. 4 rum, No. 5 rye, and No. 6 vodka. Of the six varieties, the brandy cup, known as the Pimm’s Winter Cup and available seasonally, and the vodka cup, available in limited quantities, are the only Pimm’s aside from the original that are still produced for market. After years of hard times in the 70’s and 80’s, the brand experienced a revival decades later with the advertising catchphrase, “It’s Pimm’s o’clock!”

While Pimm’s can be served on its own, it is most commonly used in cocktails, such as its namesake, The Pimm’s Cup. Pimm’s belongs to a British classification of drinks known as fruit cups, made from gin (or some other spirit) and the addition of a soft drink and garnished with fresh fruit, such as apples, oranges, lemons, strawberries and cucumbers. Borage, a delicate blue flowering herb, is also listed as a garnish, though mint leaves are more common as Borage can be difficult to find.

The original No. 1 Cup is still very popular. It is often thought of as the number two English drink, tea being the first. The gin-based beverage is downed by the gallon in England during the summer months, especially during sporting events like the Wimbledon tennis tournament.

The first Pimm’s bar opened there in 1971, where over 80,000 pints continue to be sold each year. The sipper is so symbolic of British national pride, it’s no surprise that Pimm’s No. 1 became a winning formula.

The classic version of this cocktail is made with one shot of Pimm’s and topped off with English-style lemonade, known in the U.S. as lemon-lime soda, then garnished with a slice of cucumber, lemon, and a sprig of mint. Ginger ale can also be substituted for lemonade, though it’s not considered proper in England. A gussied up version of the cocktail, the Royal Pimm’s Cup, is made with champagne instead of soda.

You’ll find folks enjoying this classic English standard in bars, at barbecues and on backyard verandas throughout the English countryside. Wonderful in a tall glass or by the pitcher, consider this your go-to recipe the next time you’re hosting a lawn party, or simply in the mood to toast the Queen’s good health.

PIMM’S CUP INGREDIENTS:

1 part Pimm’s No. 1 Cup 2 parts English lemonade (lemon-lime soda) 1 orange, sliced (optional) 1 lemon, sliced 1 strawberry, sliced (optional) 1 seedless cucumber, thinly sliced 1 sprig of mint PREPARATION:

Fill a Collins glass with ice. Mix one part Pimm’s No. 1 with 2 parts English lemonade. Stir gently, add one orange and lemon slice, garnish with cucumber and a sprig of mint.

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ADVANCED MIXOLOGY

RAISE YOUR AWARENESS

Detox to Retox: Veggie-based Cocktails to Support Your Boozy Lifestyle I took my first position as a brand ambassador at 29 and quickly realized that, in this role, drinking several drinks per night was not a luxury or party, but actually a requirement of the job. It’s one thing to manage the long nights, parties, and seemingly endless delicious cocktails as a 20-something with a nubile liver that can easily bounce back. Managing the same a decade (or two or three) later in your career is an entirely different animal.

So, what’s a boozy broad who also seeks a healthy, balanced lifestyle to do? For me, the key to balance resides in my dietary and lifestyle choices. In addition to working as Brand Ambassador for Fratelli Branca and Infinium Spirits, I’m also a certified yoga teacher. This dichotomy mystifies fellow enthusiasts on both ends of the spectrum but in my life the two provide an amazing and diverse complement to each other.

A little over a year ago I met Crave Health founder and Holistic Health Coach Kendra Strasburg, who has taught me that it is in fact possible to support your body – no matter how boozy your lifestyle – with food. Since then, we’ve teamed up to teach bartenders and industry professionals in my community how to do just that.

Adding vegetables to your diet is one of the most effective ways to achieve this goal.

Regardless of the opinions we developed about broccoli and Brussels sprouts when we were little, most adults understand that vegetables are good for you. But what you might not realize is that earthy beets, sweet carrots, leafy kale, and crunchy apples in your daily regimen can counterbalance nights spent over-imbibing.

“Juicing is a great way to get your veggies,” according to Kendra, “because your body is processing the nutrients in vegetables without having to process the fiber, allowing you to absorb nutrients faster.” Fiber is super important for a healthy diet, of course, but vegetable juice can be a quick alternative when you haven’t got time or interest in eating half a bag of baby carrots.

Fresh fruit and vegetable juices are bound to appeal to lovers of well-balanced, artisanal cocktails. And the best part is, these recipes can go from day to night: as virgin libations they are a great detox tonic to counter a long night of drinking, and they make for delicious cocktails once you decide it’s time to retox again.

I’ve found fresh vegetable juices to be an amazing tool for creating complex cocktails, many of which don’t even require extra sweetener to achieve balance. There was a time when finding fresh citrus juice behind the bar was an anomaly. Perhaps fresh vegetable juices are the next frontier? Until then, try out these fresh cocktails for your inspiration.

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By Kirsten Amann

Make some room on your back bar for a juicer and a big bowl of fruit then mix up these delicious concoctions. Your body will thank you.

THE RUBY SLIPPER Ingredients

2 oz. Casa Noble reposado organic tequila 1 1/2 oz. carrot juice 1/2 oz. fennel juice 1/2 oz. celery juice 1 oz. lemon juice 1/2 oz. beet juice

Preparation

Side Bar Here is Kendra’s advice when shopping the grocery aisles. Be sure to pick up these items:

• Beets Contain a compound called

betaine that act as a liver tonic and helps cleanse your liver. Beet juice has a unique, earthy flavor and sweetness that plays really well with tequila.

• Parsley This herb is super

cleansing and pulls toxins out of body.

Use a juicer to juice fresh ingredients. Shake all ingredients with ice. Double strain into a chilled cocktail glass. Garnish with a celery stalk.

• Lemons Are amazing for your

GREEN JEANS Ingredients

• Celery Has the same mineral

2 oz. FAIR Quinoa vodka 1 1/2 oz. apple juice 1 oz. chard juice 3/4 oz. parsley juice 1 oz. honey simple

body. They actually make your liver squeeze out toxins and act like a sponge. makeup your bones have when you are born. Long-term alcohol consumption can result in low bone density, making celery a great support for the copious imbiber.

• Leafy greens Kale, chard,

beet greens – take your pick! Any leafy green is going to be very cleansing for your body and your digestive tract. And if it cleans your digestive tract, it also cleans your liver.

Preparation

Juice ingredients. Shake all ingredients with ice. Double strain into a chilled cocktail glass. Garnish with an apple slice.

GINGER APPLE BLOSSOM Ingredients 2 oz. FAIR Vodka 1/4 oz. apple juice 1/4 oz. ginger juice 1 oz. honey simple syrup 3/4 oz. lemon juice

• Granny smith apples

These are great for your liver and gall bladder, which is like your liver’s best friend. They also provide bright, tangy sweetness in cocktails.

• Ginger Good for the immune

Preparation

Juice ingredients. Shake all ingredients with ice.

Strain into a chilled cocktail glass. Garnish with fresh ginger.

system, is very warming, and helps to strengthen the digestive tract. A little bit of fresh ginger juice goes a long way in a cocktail and can be a potent compliment to dark spirits in winter drinks, too.

TIPS FOR MAKING HEALTHY COCKTAILS: • • • •

When possible work with a natural sweetener, such as honey simple syrup or maple syrup, to balance acidity in drinks. They’re easier for your body to process than refined sugar syrups.

The jury is still out on whether gluten disappears during distillation, but if you’re sensitive to it, you may wish to steer clear of wheat-based spirits. Agave-based tequila or the unique quinoa vodka produced by FAIR spirits is a great alternative.

Invest in a juicer and use fresh fruits and vegetables to make the juice mixture in your “healthy” cocktail recipes.

When possible, go organic!

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ADVANCED MIXOLOGY

WHAT TO MIX NEXT

Mixing

with

Flavored Whiskey

Broaden your mixing horizons with the latest cocktail ingredients.

Connoisseurs of good whiskey everywhere may balk at the idea of their sacred spirit being infused with fruit flavors. Nevertheless, the latest craze stirring in the mixology world is the use of flavored whiskey in cocktails.

Although not yet the flavorful scene like in the vodka category, some whiskey makers have bravely tweaked their centuries-old traditional recipes by adding hints of fruity, sweet flavors to their spirit. We admit these whiskies do add something special when mixed into traditional whiskey cocktails.

Jim Beam’s Red Stag and Jack Daniel’s Tennessee Honey are perfect examples of legendary whiskies with a hint of sweeter notes like black cherries or honey that can help make a cocktail shine. A relatively new entry to the flavored whiskey game is Bird Dog Blackberry Whiskey. Gold Medal winner of the 2010 San Francisco World Spirits Competition, Bird Dog has a unique aroma and will add a nice touch to your all time favorite whiskey cocktails. Mixed, on the rocks or chilled, it is a must mix in this fun new spirits category.

SWEET BRIAR LEMONADE INGREDIENTS

2 oz. Bird Dog Blackberry Whiskey Lemonade PREPARATION

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Fill glass with ice. Add Bird Dog and top with lemonade to taste.

FIND OUT WHAT YOU

DON’T KNOW ABOUT EQUALITY

ADVANCED MIXOLOGY

FOOD KNOW HOW

Tips and Tricks for Everyone Who Loves To Mix Poptails: Ice Pops for Grown-Ups As days heat up and blenders are in full spin, the latest mixology craze has us licking (instead of sipping) our favorite frozen concoctions. Alcohol-infused ice pops are making their way onto summer bar menus and are a nostalgic way for adults to cool down on hot sunny days.

Mixologists have been serving poptails at Vegas pool parties and nightclubs for several summers now and contrary to the popular Sin City motto, this happening in Vegas is not likely to stay in Vegas. Mixologists are creating frozen adult-only poptails in bars popping up all over the place. Not only have they evolved into using some pretty high-tech freezing aids such as liquid nitrogen to create complex mixtures, they are serving up everything from margarita pops to spiked snow cones to slushy versions of popular cocktails. Some recipes use alcoholic pureed popsicles soaking in a spirit and others float a scoop of alcohol infused ice cream on top of a cocktail.

At home, create poptails by freezing any type of juice and spirit mixture into a variety of molds, although you must play around with the mixture- too much alcohol and your mixture won’t freeze, too little alcohol and you won’t taste it. The easiest way to indulge in this pool side treat is to buy them pre-made. There are innovative brands offering unique cocktail options available in alcohol infused ice cream and ice-pops.

“Margarita and Cosmopolitan alcohol infused ice-pops are a new, refreshing way to enjoy a classic cocktail on a hot summer day.”

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SnöBar

offers two types of ice-pops, Margarita and Cosmopolitan, and their ice cream flavors include Grasshopper, Pink Squirrel and Brandy Alexander. “We are thrilled to be the leaders of the growing trend of frozen cocktails,” says SnöBar’s co-founder, Shannon Masjedi.

“Margarita and Cosmopolitan alcohol infused icepops are a new, refreshing way to enjoy a classic cocktail on a hot summer day.” Float a scoop of ice cream atop your favorite summer cocktail or try placing an ice-pop in a wine glass with a splash of Prosecco or Champagne for a stunning summer treat.

Visit snobarcocktails.com

the ultimate mixer

cool.

Purchase Liquid Ice “THE ULTIMATE MIXER” online for just $30.80 per case SHIPPING INCLUDED!* liquidiceshop.com *Purchase four cases (24 - 8.3 oz. cans) and receive the fifth case FREE, making the cost $30.80 per case SHIPPING INCLUDED!

ADVANCED MIXOLOGY

LEARN, MIX, DRINK, REPEAT

Ron Abuelo

Rum Mixology Seminar

In the spirit of the Manhattan Cocktail Classic Week, the producers of Ron Abuelo Rum hosted a mixology seminar, led by The Cocktail Guru, Jonathan Pogash, in which mixologists got a chance to discover, explore and mix with cask-aged Panamanian Rums. Luis J. Varela Jr., 3rd Generation and CEO of Varela Hermanos, the 103-year-old family owned producers of Ron Abuelo Rums, was on hand to help offer a unique opportunity to learn more about the emerging super premium aged rum category. Also in attendance were Danny Fabrega, Export Vice President and Ricardo March, Vice President of Sales North America.

Led by Ricardo Henriquez, Head of Blending for Varela Hermanos, the seminar began with an informative tasting of Ron Abuelo Añejo, 7 Años, 12 Años and the brand’s most recent introduction- the luxury marque Centuria, crafted to commemorate the 100th anniversary of Varela Hermanos. Next there was a discussion on blending and aging, followed by an experiment in creating cocktails, led by Jonathan Pogash, in which attendees were encouraged to let their creativity loose. With a huge variety of fresh, top quality mixers at their disposal, the versatility of crafting cocktails with Ron Abuelo’s cask-aged rums was explored.

“The hands-on seminar was organized to introduce and engage mixologists,” says Varela. “We hope they left with a sense of discovery learning the brand history, about Panama, how we create our rums and are now inspired to use and recommend Ron Abuelo in the future. Mixologists are important communicators and are able to share our story directly with consumers.

We find there is great opportunity in working with and supporting bartenders, and we know that everyone who tries Ron Abuelo becomes a fan.”

FUN FACT

MUST MIX

PUERTO BELLO

Created by Kyle Ford of Ford Mixology Lab for the seminar.

INGREDIENTS:

2 oz. Ron Abuelo Añejo 3/4 oz. Fresh Lime juice 1 Bar spoon Agave nectar 1 Dash Xocolatl mole bitters 3 Leaves basil 1 Strawberry, quartered PREPARATION:

In a shaker, muddle strawberry pieces and basil. Add ice and pour in the Ron Abuelo Añejo, fresh lime juice, agave and bitters. Shake and strain into a well-chilled cocktail glass.

Back in 1908, Don Jose Varela established the first sugar mill in the town of Pesé in the recently formed Republic of Panama, leading to the creation of the Ron Abuelo brand.

Abuelo means grandfather in Spanish and the old man image on the labels, according to Luis J. Varela Jr. reflects the essence of this brand: heritage and tradition.

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ADVANCED MIXOLOGY

MIXING WITH LIQUID ICE

LIQUID ICE IS CONSIDERED THE HIDDEN GEM AMONGST A SATURATED SEA OF ENERGY DRINKS. AS ONE OF THE HOTTEST AND FASTEST GROWING ENERGY DRINKS IN THE MARKET, LIQUID ICE IS THE ULTIMATE MIXER DUE TO ITS UNIQUE BLUE COLOR, GREAT TASTE AND ADVANCED RECIPE WITH THE ADDITION OF COQ10. IT MIXES WITH ANYTHING AND EVERYTHING, CREATING A GREAT TASTING, EYE-GRABBING COCKTAIL EVERY TIME. YOU MUST MIX THESE COCKTAILS AND THEN EXPERIMENT FOR YOURSELF. MIX IT UP AND EXPERIENCE THE VERSATILITY OF LIQUID ICE - THE ULTIMATE MIXER.

Liquid Cherry

Blue Bubbles

Creamsicle

1 1/2 oz. Cherry Vodka Liquid Ice

1/2 Part Champagne 1/2 Part Liquid Ice

1 1/2 oz. Whipped Vodka Liquid Ice

PREPARATION

PREPARATION

PREPARATION

Chill and pour ingredients into glass with ice and stir.

Chill and pour Champagne and Liquid Ice into flute.

Drop three blueberries in.

INGREDIENTS

INGREDIENTS

INGREDIENTS

Chill and pour ingredients into glass with ice and stir.

Miami Ice INGREDIENTS

1 1/2 oz. Vodka 1 1/2 oz. Midori Liquid Ice PREPARATION

Chill and mix all ingredients into a highball glass and serve on ice.

MORE COOL RECIPES SCAN THE QR CODE TO SEE MORE GREAT WAYS TO MIX UP YOUR LIQUID ICE!

MUST MIX

For an even cooler twist, try blending with ice!

DID YOU KNOW? YOU CAN HAVE LIQUID ICE DELIVERED DIRECTLY TO YOUR BAR. AVAILABLE IN REGULAR AND SUGAR FREE. FREE SHIPPING! VISIT DRINKLIQUIDICE.COM FOR DETAILS.

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MIX IT UP

COOL APPS

CYBER SHOTS FROM GROUND BREAKING GAMES THAT TEST YOUR MIXING SKILLS TO FOOD PAIRING AND ETIQUETTE GUIDES THAT PUT YOUR STYLE TO THE TEST, THESE FREE APPS WILL HELP YOU GET YOUR MOBILE GAME ON.

THE PAIR SAVVY APP from the California Milk Advisory Board is an easy way for readers to become the resident beer expert amongst their friends without really having much outside knowledge. Just like a pocket pairing guide, the app makes pairing the myriad of delicious cheese varieties with wine and beer easy.

The makers of Captain Morgan Original Spiced Rum bring you CAPTAIN’S CONQUEST, a ground breaking mobile social game that rewards players for real-life exploration, adventure and social influence by transforming cities into the open seas and encouraging players to navigate Captain Henry Morgan’s world. Available for free download.

THE CHAMPAGNE PROTOCOL - G.H. MUMM iphone App offers 100 protocols to learn how to be a gentleman of champagne and ensure your etiquette and manners are in check with the do’s and don’ts of champagne.

Becoming a Grand Mixologist is now at your fingertips with the new GRAND MIXOLOGY GAME, created by Grand Marnier. Master the levels while learning essential bartending skills and visit the recipe library of 300 cocktails including step-by-step videos of Andy Seymour teaching you to make your favorite drinks.

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Cocktails, Culinary and Culture on San Diego Bay Bayside at The Port Pavilion on Broadway Pier

An 4th nu al

August 25 - 26, 2012

Mark your calendars it’s time to shake things up and Make an Im pact e San Diego Spirits Festival is a destination event that targets industry insiders and consumer cocktail-lovers alike, the festival offers a one-of-a-kind opportunity for brands to be supported and gain recognition among San Diego’s up-and-coming cocktail community and beyond.

Cocktails, Culinary and Culture on San Diego Bay – Bayside at - e Port Pavilion on Broadway Pier Meet All Star Mixologists as they heat up the Spirited Bartender Battles Meet Industry Insiders, Celebrity Chefs, and San Diego’s Elite Cocktail Community. Build Significant Brand Awareness!!

We just keep on getting bigger and stronger each year!

For more information email: Liz@SanDiegoSpiritsFestival.com

w w w.SanDiegoSpiritsFestival.com

MIX IT UP

CHILLED CHATTER

Donald Faison

from the new hit show, “The Exes” By Christopher Osburn

DOWN TIME?

I’m trying to finish my Lego animated short – Black Stormtrooper.

DRINK?

I live in Hollywood I’m a Vodka Soda guy.

AT HOME?

Scotch. It always puts me to sleep.

PAIRING?

Scotch and pastrami ruben or beer and a burger. I dip my burger in my beer sometimes!

HANGOUT?

Boneyard Bistro. They have the best BBQ in LA in my opinion. And the bar’s beer choices are endless and they’re always playing the game you’re looking to watch.

YOUR CHARACTER PHIL?

He’s a sports agent, which is awesome for me personally, since I’m a huge sports fan. We even had Amar’e Stoudemire on last season and that was really fun.

ZACH BRAFF’S CHARACTER ON SCRUBS WAS OBSESSED WITH APPLETINNIS. WHAT DID HE DRINK OFF SET? I’M ASSUMING NOT APPLETINNIS. You know what they say about people who assume.

Faison plays ladies man Phil, with Wayne Knight (Seinfeld) and David Alan Basche (The Starter Wife), written by Mark Reisman (Frasier). The Exes, Wednesdays, 10:30 PM on TVLand.

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SHAKING AND STIRRING

Absolut is at it again. The flavor innovator is treating consumers to a new sensation with the launch of Absolut Cherrykran.

Sun-ripe cherries, followed by notes of fresh white cranberry and sweet plum, Cherrykran provides bartenders and at home mixologists with something different and perfectly mixable. The bottle design, according to Global Design Director Anna Kamjou, was meant to “convey richness and beauty and to evoke the effervescent magic of springtime cherry blossoms.”

CHERRYKRAN FUSION INGREDIENTS

1 Part Absolute Cherrykran 1 1/2 Part Orange Juice 1 1/2 Part Pomegranate Juice Top with Lemon Lime soda 1 Whole Maraschino cherry PREPARATION

Fill a chilled rocks glass with ice cubes.

Add all ingredients. Garnish with a maraschino cherry.

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LAUNCHES

Seagram’s Gin adds pineapple to its family of twisted gin flavors. As summer swings into high gear and adult consumers yearn for tropical-inspired cocktails, the combination of sweet, juicy pineapple flavor and the unique taste of Seagram’s Gin will result in delicious and refreshing cocktails, that according to Mara Washington, Senior Brand Manager, “reflects our commitment to providing consumers with new, exciting drinking experiences.”

TROPICAL TWISTER INGREDIENTS

2 Parts Seagram’s Pineapple Twisted 2 Parts Malibu Coconut PREPARATION

Pour over ice in a chilled cocktail glass and stir. Garnish with pineapple.

Southern Comfort announces the launch of Bold Black Cherry, a mixture of Southern Comfort with whiskey and cherry flavors.

Southern Comfort was created by New Orleans bartender, Martin Wilkes Heron, who in 1874 experimented with a variety of fruits, spices and other spirits to eventually combine the perfect blend of whiskey, fruit and spice flavors. The new Bold Black Cherry product carries on this heritage. The combination of dark fruits with Southern Comfort is perfectly served with cola.

SO CO CHERRY SQUEEZE INGREDIENTS

1 1/2 oz. Southern Comfort Bold Black Cherry 1/2 oz. Orange Juice 3 oz. Lemon-Lime soda PREPARATION

Combine ingredients into a tall glass.

Stir until chilled. Garnish with a orange wheel and a cherry.

PICK YOUR FRUIT

Launching in the Fall and extending through the holiday season, the House of MarnierLapostolle presents Grand Marnier Cherry, a limited edition expression ideal for the holidays.

Expertly blending Grand Marnier’s signature premium cognacs, laced with orange essence, with the flavors of natural European Griottes cherries, Grand Marnier Cherry is perfect for the most discerning palates. Sip over ice, with club soda, or mix up a signature cocktail.

SPARKLING CHERRY & SPICE Created by Jonathan Pogash, The Cocktail Guru INGREDIENTS

2 1/2 oz. Grand Marnier Cherry 2 oz. Chandon Rosé sparkling wine 1/2 tsp. Freshly grated ginger 1/2 oz. Fresh lime juice PREPARATION

Muddle the ginger in the bottom of a mixing glass then add Grand Marnier Cherry, lime juice and ice. Shake well and strain into a chilled flute. Top with chilled Chandon Rosé sparkling wine and stir gently. Garnish with candied ginger on the rim of the flute.

Developed by Master Blender Michel Marcil, Spicebox Spiced Rye Whisky is 100% rye with all-natural flavors of pepper, fruit, nutmeg, cinnamon and three types of vanilla beans (New Guinea, Madagascar and Ugandan). Spicebox offers a flavor profile that bridges straight whiskies and the newer, sweeter flavored entries. “Drinkers who are new to the category really like the flavor profile of Spicebox,” says Marcil. The whisky is inspired by an enterprising Canadian who would ship contraband cargo in wooden barrels marked “spices” during the time of Prohibition.

SPICY CHERRY INGREDIENTS

2 oz. Spicebox 1/2 oz. Ginger ale or Lemonade 2 Dashes Angostura Bitters 1 tsp. Luxardo Maraschino Squeeze Fresh lemon PREPARATION

Add all ingredients. Serve over crushed ice. Garnish with a cherry.

Ole Smoky launches two new flavors, Peach Moonshine and Blackberry Moonshine in their home state of Tennessee. From their own family recipe, Blackberry Moonshine can be found in a mason jar full of fresh sunripened sweetness, full of delicious blackberry flavor. Ole Smoky Moonshine is making its way across the nation, from the Aspen Food & Wine festival to NASCAR races to the Academy of Country Music Awards in Vegas, being enjoyed by celebs like Blake Shelton.

BLACK RUSH

INGREDIENTS 1/2 oz. Ole Smoky Blackberry 1 1/2 oz. White Lightning 1/2 oz. Fresh Squeezed Lemon Juice 1/2 oz. Cane Syrup 3/4 oz. Cranberry Juice 5 Fresh Blackberries PREPARATION Mix Ole Smoky White Lightning, Ole Smoky Blackberry add lemon juice, cane syrup, cranberry juice and blackberries. Shake, strain and pour over ice in an old fashion glass.

Garnish with blackberry and a lemon wedge.

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MAKING TRAVEL

Exciting!

In the business of mixology, success can definitely not be reached by taking the elevator. You have to take the stairs. This is the message we received loud and clear in our discussions with our bar stars, recognized in this issue for going above and beyond in the bartending profession.

Bartenders today shrewdly mix social skills with modern techniques in order to invent that perfect cocktail that matches the palate of their guest. Mixing for the modern palate requires skill, intuition, a keen understanding of the latest trends, and a passion for and knowledge of the spirits industry.

We delve into some of the latest mixology trends in this issue of CHILLED, including the emergence of quality spirits and exceptional base spirits like Cognac and Pisco. These, coupled with the use of fresh ingredients like fruit and vegetables and the clever usage of non-seasonal purees, provide the canvas for a truly flavorful explosion of exciting new cocktails.

Success is a journey, not a destination. In cocktail culture, a drink is something to be savored and enjoyed made by professionals committed to taking the journey that is paved with hard work and dedication. Happily, they’ll be thrilled to take you along for the ride, too.

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Funnyman

Dan Aykroyd Lifts Our Spirits

By Christopher Osburn Photo Credit Walden: Ho Yin Siu

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veryone enjoys a good legend. From Sleepy Hollow to Bigfoot, people have always been interested in the paranormal, the mysterious and the unexplained. People also have an almost instinctual love for alcohol, specifically vodka. So, it only makes sense that the two human vices are together at last thanks to the minds at Crystal Head Vodka.

The legends of the mystical crystal skulls have caused endless debate in the scientific and historical communities.

The skulls are a major plot point in the movie Indiana Jones and the Kingdom of the Crystal Skull. If someone was going to use the mythology to create a liquor brand, Harrison Ford

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would seem like the natural fit. He was, after all, Indiana Jones. But no, the man who took up the task is none other than funnyman Dan Aykroyd.

Dan Aykroyd is one of the most famous comedic actors of all-time. He is well known for being one of the original cast members of Saturday Night Live. He starred in countless movies including the classic comedies Spies Like Us, Ghostbusters, Dragnet, The Great Outdoors and Tommy Boy. Aykroyd was an original member of The Blues Bothers and now he is part owner of Crystal Head Vodka along with veteran fine artist John Alexander. “I’ve always been able to tell when a spirit is something really great,” says Aykroyd.

“We have that with Crystal Head Vodka.”

Aykroyd’s love for vodka is dwarfed by his enthusiasm and passion for the skulls themselves. “The Crystal Skull’s archeological mystery has fascinated humankind throughout modern history,” says Aykroyd. He added that the Navajo, Aztec and Mayan purportedly utilized these devices for scrying, similar to the fortune teller’s crystal ball.

They also provided enlightenment and clear thinking. “The legend of the Crystal Heads furnished us with the perfect vessel in which to enclose our cleaned-up, platinum-hued beverage,” he added “Our message is clear, enlightened drinking.”

Aykroyd says that Crystal Head Vodka is all about positive spiritual energy. “Thirteen of these polished skulls have been found on our planet.” He says that the origin of the skulls is very controversial. “However, everyone agrees that these beautiful pieces are symbols of enlightenment and hope for a better future.”

Just like the formation of any company, there were a few hiccups along the way. “With any company there are challenges, but being part of Crystal Head Vodka has been an amazing, rewarding experience and hard work. We are leaders in the category today because of that hard work on everyone’s part and let’s not forget an outstanding product.

We are a global brand and increasing distribution.”

Aykroyd started his mainstream comedic career on Saturday Night Live along with John Belushi, Gilda Radner, Chevy Chase and many others. He’s been in movies with ensemble casts and he says that he thrives in an environment of teamwork. “When you are part of a team, an ensemble, a cast you are part of that brand.” He added, “I like to be creative, have fun and understand that no matter what the job needs to get done. That’s what being part of a brand means in a few words and it suits me. I enjoy it in fact.”

He takes great pride in the fact that consumers of the Crystal Head Vodka brand can enjoy his “quadruple distilled seven times filtered vodka, that is by design, part of the brand’s DNA. It’s important for consumers and trade to know that Crystal Head Vodka is a pure spirit free of any additives such as sugar, glycerin, or citrus oil.”

When Aykroyd imbibes Crystal Head, he does so without any fanfare. “I am a simple guy when it comes to cocktails.

Because Crystal Head is so outstanding, I enjoy it on the rocks with a squeeze of lime. I also really enjoy Crystal Head with fresh squeezed tangerine juice. That is really refreshing. I like keeping my ingredients pure, like the vodka.”

Vodka isn’t Aykroyd’s only foray into the world of fine beverages though. It started when he brought Patrón tequila to Canada. “At first we couldn’t get Patrón to Canada, so we spoke to Diamond Estates Wine & Spirits and got them involved.” As it turned out, they also had four vineyards in Niagara producing high quality wines. “One of the executives said, ‘While we’re doing Patrón, why don’t we develop a line of wines? So through the Patrón distributorship, I bought part of the Diamond Estate and I’m now an owner of the four vineyards as well.”

Dan Aykroyd is well known for putting smiles on faces. This funnyman happens to take his spirited ventures very seriously, and his passion for his craft along with a fascination for the paranormal and an allure toward positive mystical energy, allows this legendary mood elevator to once again lift our spirits.

INSIDE HIS HEAD Dan Aykroyd, comedian, singer, actor, screenwriter, winemaker and spirits brand owner, shares his passion for spiritspast, present, and future.

WE’D LOVE TO HEAR ABOUT YOUR CLUB 505 TORONTO DAYS. There were three proprietors of the venerable 505 private key club. The bartender was Marcus O’Hara, brother of the magnificent comedienne, actress, writer and vocalist Catherine O’Hara. The bar (constructed of turret windows from a demolished funeral home) was built by John Daveikis, who with me originated the principal designs of Ghostbusters – the red logo, the equipment and Mr. Stay-Puft.

I ran the door as greeter. From streetcar drivers, night shift servers, dancers, government executives, locals from the neighborhood, to the stars of Second City – Candy, Flaherty, O’Hara, Radner and Levy – the 505 was really the first Blues Bar. It was where Belushi and I conceived the Blues Brothers while listening to the Downchild Blues Band’s record “Straight Up.” 505 was the greatest hang ever. For a week one time we never closed 24/7.

Upon vacating the property we left a mountain of glass empties 7 feet high in a backyard the size of a postage stamp.

HAVE YOUR LIQUOR TASTES CHANGED SINCE YOUR SATURDAY NIGHT LIVE DAYS? At SNL, I was a beer and Mateus rosé drinker. Couldn’t even dream of trying a premium tequila such as Patron or our premium Crystal Head Vodka. Since then my interests in wine run to terribly expensive bottles.

IF SERGEANT JOE FRIDAY ORDERED A DRINK, WHAT WOULD IT BE? Sgt. Joe Friday does not drink except on very special occasions he may have a beer. However in today’s LAPD with the challenges they face Sgt. Friday, on a Friday, would probably need at least two Rob Roys.

WHAT DO YOU THINK THE BLUES BROTHER’S DRINK OF CHOICE WOULD BE? One scotch, one bourbon, one beer.

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J NNNNNNNNNNNNNNN

JBar Stars EVERY PROFESSION HAS

CERTAIN INDIVIDUALS WHO BECOME COMPLETELY DEVOTED TO THEIR JOB. THESE WORKERS LEGITIMIZE THEIR OCCUPATION WITH ADVANCED STUDY AND TRAINING, USE SOCIAL MEDIA AND OTHER METHODS TO BECOME PUBLICLY ASSOCIATED WITH THEIR TRADE, TAKE AN ACTIVE INTEREST IN THEIR FIELD, STAY CURRENT AND BECOME COMPLETELY IMMERSED IN EVERY DETAIL – SO MUCH SO THAT IT’S AN INTEGRAL PART OF WHO THEY ARE.

IN THE PAST, TENDING BAR WAS CONSIDERED JUST A STEPPING STONE FOR TRANSIENT WORKERS ON THEIR WAY TO SOMETHING “REAL” BUT THE INCREASED INTEREST IN THE COCKTAIL WORLD AND THE RECENT WAVE OF CELEBRITY BARTENDERS HAS ELEVATED THE PROFESSION TO A MORE RESPECTABLE LEVEL. BARTENDERS TODAY ARE ENCOUNTERING PATRONS WHO ARE INTERESTED IN SPECIALTY COCKTAILS AND CURIOUS ABOUT WHAT’S GOING ON IN THEIR GLASS. AT THE SAME TIME THE BARTENDER IS GAINING RESPECT AND HAS BECOME A SOURCE OF KNOWLEDGE, FINESSE AND MAGNETISM AT THE BAR. HONING IN ON THEIR TALENTS AND SKILLS, CERTAIN BARTENDERS HAVE CHOSEN TO BECOME MASTERS OF THEIR CRAFT. THESE “NEXT GENERATION” BARTENDERS ARE AHEAD OF THE CURVE, HAVE DEPTH OF SKILL AND A PROFOUND PASSION FOR THEIR CRAFT. THEY ARE THE “STARS” OF THEIR PROFESSION, FROM BAR BACKS TO MIXOLOGISTS. CHILLED RECOGNIZES THESE LEADERS AND LUMINARIES WORKING BEHIND THE STICK.

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J J THE FORDS are high school sweethearts who made a name for themselves in the San Francisco bar scene before following their dream to NYC. Once in the Empire State, hard work and dedication landed Kyle Ford a spot as the corporate mixologist for Remy Cointreau while Rachel Ford currently works as the local ambassador for Tanqueray.

Besides their industry expert gigs, The Fords jointly created the Ford Mixology Lab, a blog site initially intended as a place for bartenders to compare notes evolving into a consulting company, creating bar menus, styling drinks for major companies and brands like Kettle One and Don Julio, to writing for industry publications and creating a series of how-to videos that have become the gateway for mass America to drink better and take the mystery out of mixology.

What does it take to be a “star” bartender?

KYLE: It’s a bartender’s responsibility to read the customer; I think that’s forgotten about. We are capable of creating

wonderful concoctions a lot of times with these fresh ingredients, even stuff we have made on our own but we spend so much time focusing on the drink, we haven’t looked up in a while and paid attention to the person ordering it.

How was their day? Who are they? Have you seen them before? This aspect of bartending has been overlooked for a while. A cocktail is so much more than its ingredients, it’s an experience, there’s that social element. We are in a people business, a social business, and we need to pay attention to what brings a person back to your place. It is a matter of what you would like to be remembered for. I would rather put a smile on a face then make them the perfect ingredients.

RACHEL: Trying to counteract the snooty mixologist image is one reason we decided to launch the how to videos.

Bartending should be accessible and exciting, friendly and never intimidating. We should make it accessible to everyone.

My favorite guest when working behind the bar are the ones who knew very little but had that curiosity and are happy to learn and try- not the cocktail geeks, the regular person- making someone’s world open up to new experiences and offering a drink that caters to their individual palate is the most exciting thing about bartending for me. You can have an amazing bartender present you with a mediocre drink but the whole package can subjectively enhance the experience.

A bar star makes a person feel comfortable and embraces their interests. If you shut them down and keep it all a mystery, we are not really doing our job.

The Ford Mixology Lab offers informative how to videos, cocktail recipes, and recipes formatted for note cards, which can be printed and stored for quick reference.

For more information visit fordmixologylab.com. Want more Kyle and Rachel? Visit chilledmagazine.com.

HHHHHHH HHHHH Bar Stars Kyle and Rachel Ford

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Bar Star Justin Noel

Before Justin Noel was thirty years old he became Proprietor and Beverage Director of 1534 Bar, NYC. Since then he has also earned the title of Prestige Portfolio Ambassador and Beverage Consultant of his own company, Closing Time Cocktails.

Not bad for someone who started bartending as a secondary career option. He used to play soccer professionally and upon visiting bars overseas with teammates realized there was almost a celebrity persona around the star working behind the bar and found the transition from a professional athlete to life behind the stick to be an easy one.

What is a bar star?

The whole idea is to promote the occupation as a whole, by becoming a brand ambassador, promoting yourself as a brand on television or on the Internet and being present at industry events.

If you take a look at what chefs have done, and try to follow the same road toward recognition and getting noticed, in the same way, we build credibility for what we do. Once you begin to have a face in the industry, a recognition that is marketable, it opens up all sorts of doors; you can open bars based on your concepts or represent a brand on a global or nation basis. At the same time you give the occupation that legitimacy. Paving the road for all that follow, making it a profession for everyone else who wants to become a bartender. This is a bar star.

We give credence to what we do, as did the icons like Dale DeGroff, bartenders who can put their egos aside for a bit and say, we can collectively promote this occupation so future bartenders taking this route don’t feel like it’s not a real job and can find a future in it. You do have to have that passion for it, if you don’t you are missing the point. And the main key to this success is to go behind the bar and escape your day to day baggage, lose everything else that is happening in your life, become your rock star, therapist, social, sage, alter-ego persona and show your customers a great time and make them feel at home otherwise they’ll just drink at home.

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J Bar Star Jamie Evans H HHHHHH HHHHHHHH HH Jamie Evans learned his craft in some of Europe’s most renowned bars like the Townhouse and Bungalow 8. He also worked in the LabBar Academy in London through which he attributes learning some of the most genius bar programs in the world regarding efficiency and drink creativity. He believes that having some incredible mentors along the way has tremendously increased his level of skill and helped in his current position as Oxley Gin’s brand ambassador.

What is a bar star?

Some people are so passionate they remain at the cutting edge of new styles and trends in the field- they are at the forefront of the industry.

There are not many of them, but there is a middle ground where passionate bartenders who are really good at what they do are leading and pulling the industry along with them. So for instance, in the past few years celebrity bartenders like Jonathan Pogash started preaching fresh juices and ingredients in specialty cocktails, now more and more bartenders are moving away from mixes and using fresh ingredients. They are not necessarily in the public eye but they are putting these ideas into practice every day. So the ideas trickle down and the bar star will learn these new trends. For me, whenever I felt like I’ve learned as much as I could in one bar I move on to the next place and learn more from the next place. My goal was to learn as much as I could from those in the forefront and get as much training as I could. Although the industry is getting better, the level of advanced training is lacking but through learning and following other great bartenders you can become pretty good.

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J JBar Stars

Bar Star Jonathan Pogash HHHHHH HHHHHHHH H The Cocktail Guru, Jonathan Pogash is an expert in cocktail development, bar consulting and events coordination. He grew up in the spirits business with his father, Jeffrey Pogash, a highly regarded sommelier, author and recently retired director of communications for Moët Hennessy, USA. His dad would teach him, encourage him and repeatedly try to spark his interests in mixology. Although Jonathan initially rejected his father’s attempts, he eventually found himself behind the bar working as a barback. Flash forward to Jonathan now, a well-known name in the industry and an expert in the hospitality world including training staff and creating bar menus for establishments across the country. He has also instructed culinary students at Johnson and Wales University in the art of mixing and creating cocktails.

What does it take to be a star behind the bar?

When I teach classes I pose that question to my students. I tell them that not all bartenders are mixologists, but all mixologists are bartenders.

There is a time behind the bar that you start to get creative and find yourself reading up on the history of cocktails and trying out new recipes and then something in your head just clicks and you start to think of this job as a profession and that is when the bartender can transition to becoming a mixologist or bar innovator or a star behind the bar. My father introduced me to Gary Regan, one of my mentors, and he taught me about the classics and how to maintain a bar and gave me the confidence to get behind a bar so I got my first job as a barback at the Russian Tea Room and then worked my way up to becoming a bartender.

I always suggest to people who are interested in getting into the game to start off as a barback and then you’ll be able to see what goes on behind the bar, learn about the different spirits and how they are made and their different flavors, plus learning bartending techniques and educating yourself is incredibly important. The key is to make sure you really know your stuff behind the bar and eventually you’ll be able to shine and be a fullfledged bartender. Remember to always smile and kill them with kindness. I found out years ago that I could do something I love and get paid for it, which is always a challenge in people’s lives. If you love it, bartending can be very fulfilling.

During the MCC this year, Jonathan ran an informative seminar on the use of fresh fruit in a cocktail. He mixed up the Oxley Southside to demonstrate the difference fresh lime juice makes in a cocktail- It becomes more clear with every sip!

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Must Mix Oxley Southside INGREDIENTS:

2 oz. Oxley Gin 3/4 oz. Fresh lime juice 3/4 oz. Simple Syrup Club Soda PREPARATION:

Shake first three ingredients very well with ice and strain over ice into a highball glass. Top with club soda and stir briefly.

Garnish with a mint sprig.

HHHHHHH HHHHHHHH H Bar Star Richard Gomez Twenty mixologists, five cocktail luminaries and four challenges – all came together to determine who will journey to Brazil to represent the United Sates in the world’s largest international cocktail program.

After months of scouring the country and searching for America’s top talent behind the bar, the United States Bartenders’ Guild has named Richard Gomez the first ever Diageo World Class U.S. Ambassador.

As one of the nation’s top cocktail talents, Ricky will compete in the finals against 47 of his peers from around the globe.

Gomez first got behind the bar as a hobby and to make extra money, however while working in the iconic Garden District, he became intrigued with New Orleans cocktail culture and began learning basic mixology techniques.

Following the tragedy of Hurricane Katrina, he started working at the reopening of New Orleans landmark restaurant, Commander’s Palace, where his passion really grew.

What does it take to be a star behind the bar?

I was fortunate enough to enrich my knowledge of mixology by attending the Beverage Alcohol Resource (BAR) Education Program in NYC as a work-study student. I got to meet and learn from industry leaders such as Dale DeGroff, Steven Olson, Andy Seymour, Paul Pacult, Doug Frost and David Wondrich to gain a comprehensive knowledge of the world of cocktails. Upon returning to New Orleans I began working at Cure where I was able to harness my creativity, style and palette to demonstrate the art of the crafted cocktail through both classic and innovative recipes. I think a bar star stays honest to their craft and abilities.

They are on top of leading trends through the knowledge they acquire by reading, listening to their mentors and learning from their own experience. They offer supreme service and a high-quality experience to each and every guest and they love what they do. Aspiring bartenders should also become a member of the USBG. It is a great networking tool that is something of a cocktail think tank.

It really fosters the camaraderie of great bartenders and provides a truly collaborative environment for the industry.

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Spotlight Star Lesley Townsend

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Lesley Townsend credits being in the right place at the right time for her becoming Founder and Director of one of the most anticipated festivals of the year, the Manhattan Cocktail Classic. About three years ago, she noticed a gross oversight in NYC, the epicenter of cocktail culture, and home to literally every other type of festival under the sun, did not have a festival honoring cocktails. While Lesley is well known to most New Yorkers as liquors leading lady, she actually has never spent time behind the bar. It matters not, since she has managed to use her marketing and event planning skills to bring the art of all things alcohol to a whole new level. For this she is a bar star.

What does it take to be a star behind the bar?

People are always drawing parallels between bartenders and chefs. I think the biggest difference is that chefs are people who have chosen a life in the background, in the back of the kitchen, while bartenders have chosen a very sort of front facing role. A lot of what they do is similar. What makes a bartender a star is not about your skills of crafting a drink, it’s about your ability to relate to people. Most bartenders are naturally incredibly personable people, they are charismatic and easy to talk to. Food culture celebrity, for some reason, happened first but actually chefs are the total opposite of that, they are in the back and it is funny that it has happened in this order. Bartenders are the ones out front; the ones who should be on camera since they are usually very attractive and charismatic- its how they make their living.

Relating to consumers outside the industry is one of the most rewarding parts of the MCC. When I get random emails from someone who doesn’t work in the industry but is so passionate about the festival that they travel from other cities to visit and learn it’s the kind of enthusiasm that is really amazing to me. The more you learn about a product, how its made, the family history, this all goes into a much more comprehensive appreciation of what you are drinking. You begin to savor it in every way possible, not just the taste. So like a chef comes out for a compliment and explains his dish in a fancy restaurant, the dish tastes better, you know what you’re eating and how its made- it enhances the experience in so many ways. This is important for bartenders who are already in front. Make people slow down and become mindful drinkers. It is also true of the MCC Gala Cocktail party which is as close to what a magical night out in NYC could be- with amazing jazz bands, black tie, beautiful gowns, people having fun, savoring great cocktails all dressed up in the Public Library one of the most iconic buildings in NYC. It brings the integrity back to drinking and enjoying well-made cocktails. And although cocktails are the acting point the act of drinking can be surrounded by art, music, fashion, technology and all other things, it’s the experience people can take time to appreciate.

(Sidebar)

The third-annual MCC spent five days shaking and stirring up Gotham. The festival’s opening Gala was attended by over 3,000 well-heeled attendees, who sipped on nearly 30,000 handcrafted cocktails served up by over 150 of the world greatest bartenders. Other highlights from the evening included 5,000 oysters, 5,000 meatball sliders, 300 pounds of charcuterie, 300 pounds of jumbo shrimp, 6 live jazz bands, 6 tons of ice, 5 barbers, 3 deejays, 3 popsicle carts, and 1 much-photographed taxidermied grizzly bear.

This epic event was but the opening bell of the five action-packed days of Classic festivities. With 67 other publicly ticketed events on offer, as well as a multi-day invitationonly trade conference, the 2012 Classic garnered over 8,000 attendees from both near and far.

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D’USSÉ COGNAC

LVMH, REMY COINTREAU, PERNOD RICARD AND BEAM INC. WHAT DO THESE POWERHOUSE COMPANIES HAVE IN COMMON? THEY OWN THE TOP FOUR SELLING COGNAC BRANDS IN THE WORLD - HENNESSY, REMY MARTIN, MARTELL, AND COURVOISIER, RESPECTIVELY. RUM GIANT, BACARDI, HAS SET ITS COMPETITIVE SIGHTS ON THESE MASSIVE BRANDS WITH THE INTRODUCTION OF THEIR NEW COGNAC, D’USSÉ (PRONOUNCED DEW-SAY).

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“We have tremendous respect for the other cognac houses,” says Giles Woodyer, Vice President, Brand Managing Director for Bacardi Prestige Brands. “There is a only a very small community of cognac makers, each producing a masterful product, but we believe D’USSÉ stands out as a contemporary expression of what the spirit could be to a new generation of cognac drinkers.”

Bacardi’s new addition to the cognac world is modern while remaining deeply-rooted in traditional cognac making. Cognac houses must adhere to very strict standards and tight regulations and D’USSÉ is no exception, following these exact standards and mirroring all well made cognacs. Most importantly, D’USSÉ is crafted in the house of Otard Cognac located in the Chateau de Cognac, a 15th century castle with cellars that provide unique conditions perfect for the aging of luxury cognac. These conditions include extremely dry cellars that are bordered by 12foot stonewalls and a close proximity to the Charente River in Cognac providing an exceptionally humid microclimate.

“The Chateau has been producing exquisite cognac for over 200 years,” says Giles.

“The distinctive conditions allow us to create a differentiated blend really unique to Cognac that’s made with exceptional care resulting in a wonderfully balanced spirit, with a woody and spicy consistency and a smooth finish of dried fruit and honey. The time was right for this bold new expression.”

There is little doubt that Cognac is trending right now. According to Giles, “Brown spirits are gaining in popularity and the demand for Cognac is growing as bartenders are looking for something different to add to their cocktails and really shake things up a little bit. Both consumers and bartenders are appreciating the classics and we had our eye on the fact that the Cognac category is regaining a foothold in the cocktail culture.”

Classic cocktails were crafted with base spirits in mind and quality spirits were a necessity in the making of a great cocktail. Added ingredients were used solely to enhance the base spirit and special care was taken not to lose its flavor in the cocktail. An exceptionally good Cognac can be a perfect base, providing balance and depth in a cocktail. “We wanted from the beginning to make sure we had an outstanding product with D’USSÉ,” explains Giles. “It can certainly be sipped and savored but we are also encouraging people to mix with it. Cocktails like the Lorraine 75, which pays homage to the original French 75, was a huge hit when we previewed D’USSÉ in New York City but people will also enjoy it neat.”

D’USSÉ will be available nationwide this Fall and has already received outstanding reactions including being crowned with the coveted Chairman’s Trophy in Paul Pacult’s Ultimate Beverage Challenge Blind Taste Test, awarded for highest scoring spirit in its category.

FUN FACT

The bottle design pays respect to the proud history of cognac with the Cross of Lorraine, a symbol of honor and freedom in France. The bottle’s rounded shape with cork and no label simply portrays the golden double cross. The bottle is bold and exquisite which represents the characteristics Bacardi was going for with the liquid inside.

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COMEBACK KID PISCO IS RETURNING as this

SUMMER’S SPIRITED CHAMP

By Bob McCoy

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ith the spirit and cocktail renaissance in full bloom this summer, bartenders and imbibers alike have more options than ever to choose from when it comes to what’s going into their mixing glass.

But with the array of infused spirits, flavored cordials, and new ingredients being introduced to the market every day, it’s easy to get caught up in the latest fad. Thankfully, just as the tried and true classics have found their way to the forefront of the cocktail

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scene once again, some long-existing spirits are also experiencing a rebirth with the modern palate.

Arguably the most promising in this category is Pisco, the long-celebrated spirit of both Peru and Chile. The search for the South American brandy is being met with increased distribution throughout the United States, and prepping Pisco to be this year’s refreshing summer alternative. But how did this intriguing eau-de-vie get here in the first place?

As with most history concerning alcohol, the details tend to get a bit fuzzy. Spanish conquistadors were said to have planted the original grape vines used to make the wine that was later distilled into the “aguardiente de uva” (grape firewater) we know as Pisco today. The debate still rages on as to which country first produced the spirit, but we know that by the 16th Century it was a thriving industry throughout both Peru and Chile. By the 19th Century, it found its way to San Francisco, where it enjoyed a run in popularity right up until Prohibition.

But when bars doors reopened after the ratification of the Twenty-first Amendment, Pisco never regained a grip in the American market. That is, until recently.

It seems Pisco is appearing on an increasing number of back bars these days, with a growing interest from tenders as well as a significant rise in both production and availability. The continued resurgence of classic cocktails hasn’t hurt either, with the Pisco Sour and Pisco Punch turning up on bar menus across the country. The latter drink was the prominent factor in Pisco’s prevalence during its first go-around in the States. The infamous potion in point was created by Duncan Nicol of the Bank Exchange saloon in San Francisco, and as drink historian David Wondrich writes, “it was universally acknowledged that the one true and authentic recipe- complete with secret ingredient” was in his possession. Unfortunately, it was also laid to rest with him when he died in 1926. However, Wondrich resurrects a recipe from Nicol’s bar manager that “has the greatest claim to authenticity,” a libation that includes a pineapple infused syrup, fresh lemon juice, and, of course, the South American spirit.

And then there’s the Pisco Sour, proudly claimed as the national drink by both Peruvians and Chileans the world over. An American bartender by the name Victor Morris is credited with creating the drink in the early 1920’s while living and working in Lima. A twist on the traditional sour with the addition of Pisco, it also contains lemon or lime juice, simple syrup, egg white, and bitters. The drink is so popular that it even has its own day, celebrated on the first Saturday in February every year.

As the future of the industry seems to be peering back at the past for guidance now more than ever, the full potential of once-forgotten spirits and cocktails such as Pisco and its flagship drinks are finally being discovered.

A step further, they’ve been given new life by bartenders who are incorporating some of the latest trends in order to re-invent them, as it were, for the modern palate. So next time you’re deciding on a cold drink to beat this summer’s heat, remember that Pisco is ready for its rematch at a bar near you! Or roll up your sleeves and spin your own variation, like the one here:

DEL SUR FIZZ

INGREDIENTS:

1 1/2 oz. Pisco 100 3/4 oz. Fresh Pineapple Juice 3/4 oz. Fresh Lemon/Lime Juice (equal parts of the two) 3/4 oz. Simple Syrup 2 oz. Ginger Beer (I use Barritt’s) 5-6 Mint Leaves 2 Cucumber Wheels (each about 1/2” thick) 1 Large Egg White 1 Pinch of Salt PREPARATION:

Muddle the cucumbers and salt in a mixing glass, then add the remaining ingredients except for the ginger beer. Dry shake, then add ice and shake again until properly mixed. Pour the ginger beer into a chilled double old-fashioned glass before fine-straining the drink on top. Garnish with a bountiful mint sprig in the center of the glass.

Bob McCoy is a bartender and the Beverage Programs Liaison at Eastern Standard Kitchen and Drinks, Island Creek Oyster Bar, and The Hawthorne in Boston, Massachusetts.

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Pisco’s Proliferation

ONCE A HUGE HIT IN THE UNITED STATES, PERU’S NATIONAL SPIRIT, PISCO, FELL FROM GRACE BUT THANKS TO SOME PREMIUM PISCO MAKERS AND BRILLIANT BARTENDERS THE SPIRIT IS QUICKLY FINDING ITS WAY BACK ONTO MENUS ACROSS THE NATION. NOT ONLY ARE RESTAURANTS LIKE MIAMI’S PERUVIAN HOT SPOT CVI.CHE 105 HONORING THE FLAVORS OF PERU BY EXCLUSIVELY SERVING UP PISCO COCKTAILS, NONLATINO BARS AND RESTAURANTS ACROSS AMERICA ARE DISCOVERING THE POPULARITY OF PISCO AS WELL. THIS VERSATILE, MYSTERIOUS, CULTURALLY RICH, CLEAR SPIRIT IS A MAINSTAY FOR SOME WELL-KNOWN PLACES IN THE COUNTRY. HERE ARE JUST A FEW ALONG WITH THEIR TOP SELLING PISCO CONCOCTIONS.

Bazaar at SLS Hotel

Miami Beach PISCO SOUR

INGREDIENTS:

2 oz. Pisco 100 1 oz. Fresh lime juice 1/2 oz. Simple Syrup 1 egg white 1 Drop of Angostura Bitters PREPARATION:

Combine egg whites, lime juice, simple syrup and Pisco 100.

Shake vigorously. Strain into a martini glass. Garnish with a dash of bitters in center.

Gordon Ramsay at the London NYC 151 West 54th Street

“Pisco 100 is the ultimate brand to make our cocktail specials and delight our customers.”

- Eric Dupaix, Director of Operations.

CANTALOUPE PISCO MARTINI INGREDIENTS:

3 oz. Fresh Cantaloupe Juice 2 oz. Pisco 100 Dash of Agave Kalamata Olive Oil PREPARATION:

Prepare cantaloupe juice in a blender, cut the rind off, take out the seeds and then puree in a blender, shake the juice vigorously on ice with Pisco 100 and a dash of Agave. Spray Kalamata olive oil at the top, pour

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Bemelmans Bar at the Carlyle NYC 35 East 76th Street

“Pisco sour is the top cocktail in Bemelmans Bar, guests from all over the world come to experience its existence in the middle of our Manhattan bar.”

- Allal Gogo, Assistant Food and Beverage Manager.

Zuma – Epic Hotel Miami Beach, Florida WEST MEETS EAST INGREDIENTS: Pisco 100 Cloudy Apple Juice Pear Puree Lemon Juice Elderflower Cordial Agave Nectar Red Grapes

“There are ever improving standards and advances in the technology behind making spirits and a demand for producers to use higher quality raw materials and processes to create better end products. Pisco has certainly kept up with these advances and therefore has given bartenders some great liquid to play with. It has a rich history, an individual style and taste and in my opinion it’s an indispensable part of any cocktail menu.”

- Theo Von Ungern-Sternberg, Beverage Manager.

ROUGE SANGRIA (Makes 1 Gallon) INGREDIENTS:

David Burke Townhouse 133 East 61st Street, NYC

“Recently I have found guests requesting Pisco cocktails so I decided to incorporate them into our cocktail program. I think this recent demand has come from Pisco being a unique Peruvian grape brandy. The oldies but goodies have been very popular here at Townhouse.”

- Heidi Turzyn, Beverage Director.

1 Bottle (750ml) Sauvignon Blanc wine 6 oz. PISCO 100 2 1/2oz. triple sec 4 oz. Peach Schnapps 4 oz. simple syrup 4 oz. orange juice 2 oz. lime juice 2 oz. lemon juice PREPARATION

Combine all into a large jar and add sliced peaches to mix. Serve in wine glass, filled with ice. Pour sangria little over half way, top with 12 NtM rouge. Garnish with two blueberries and two raspberries on a stick.

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t c a r t

Embrace the

s b A

CHIPOTLE MARGARITA

Ingredients

2 oz. Tequila Blanco 3 oz. The Perfect Purée Chipotle Sour 1/2 oz. Agave Nectar 1/2 oz. Fresh Lime Juice

Preparation

Combine ingredients into a mixing glass.

Add ice and shake vigorously. Strain and serve over the rocks into a chipotle salt-rimmed glass. Garnish with a lime.

When you think of the modern palate, especially in the world of mixology, using seasonal fruits and vegetables is must in a contemporary cocktail. Mixologist legend Dale DeGroff initially stressed the importance of fresh quality ingredients in order to make a superior tasting drink and bartenders continue to revere this now megatrend. Beyond just garnishing with fresh fruit or using fresh squeezed juice in their cocktails, bartenders have also embraced the abstract versions of these ingredients by creating drinks with unexpected consistencies. Purees as an ingredient are growing in popularity and are used to bring depth and dimension to a drink, not just in taste, but also in the texture of the cocktail.

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Working with fresh-squeezed juices and fresh ingredients in cocktails can have obvious logistical challenges like convenience, cost, shelf life, etc. Even though these issues are a concern, bartenders who desire to mix with a “fresh” strategy and whose ultimate goal is quality, find using purees in cocktails to be a happy-medium. Purees offer a fresh, fruit-forward cocktail experience that brings more depth and body to a drink. Purees are relatively inexpensive, shelf-stable and give mixologists the ability to offer seasonal flavors year round.

Though you can make your own purees from various fruits and other ingredients, the most convenient method is to purchase frozen purees specifically designed for mixing drinks. These creatively blend hard to duplicate flavors that would be difficult to make on your own. Plus they can be stored in your freezer and can last for a couple of weeks once thawed. Finally, the fresh, frozen blended fruit purees make delicious drinks that are easy to mix and are season-less, meaning you can enjoy fruit cocktails without having to worry if the ingredients are in season.

Nowadays, consumers are seeking quality drinks with fresh ingredients and mixologists continue to excite the modern palate with complex flavor profiles that provide unexpected twists.

One brand that continues to push the tasting envelope with unique and high impact flavor offerings is the Beverage Artistry line from The Perfect Purée of Napa Valley. With products like Yuzu Luxe Sour, El Corazon, Chipotle Sour and Thai Basil & Black Pepper, mixing up flavorful, impressive cocktails is as easy as thawing and mixing.

“The Perfect Purée offers bartenders and mixologists consistent flavors,” says Bacardi portfolio master mixologist Manny Hinojosa. “Whether your bar requires high-volume cocktails or craft offerings, their products fit nicely into any beverage program enabling you to satisfy your customer.”

There are several ways to embrace this fashionable cocktail trend. Using fresh ingredients is an obvious tactic but one that requires constant commitment while working with perishable ingredients.

The use of purees offers the possibility of mixing with fresh ingredients along with adding depth and complexity to cocktails.

Impress Your Guests.

These latest cocktails created by Manny Hinojosa are a must mix.

THAI ME UP

Ingredients

2 oz. Grey Goose Vodka 2 oz. The Perfect Purée Thai Basil & Black Pepper Top with Ginger Beer

Preparation

In a mixing glass add Vodka, Thai Basil & Black Pepper blend and ice. Shake vigorously and strain into a highball glass, top with ginger beer. Garnish with lemon wedge. Add 2 dashes of Angostura Bitters (optional).

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Carpe Diem

Seize the Day

Champagne with

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Everyone loves champagne.

But requesting it with your lunch will invariably summon the question, “What are we celebrating?” To which, one should simply answer, “Life!” Don’t think twice about ordering a glass of bubbly without the excuse of a special occasion. Everyone knows that popping a cork turns any occasion into something to celebrate, so embrace the French joie de vivre, and sip your Champagne with pride.

The French collectively drink close to 200 million bottles of Champagne each year. While the United States, with a population almost five times that of France, pops a mere 17 million bottles a year, with the majority sold for New Year’s Eve or wedding celebrations. The French, it seems, aren’t waiting around for a reason to start popping bottles. America, take note, the time to live it up is now! Take a cue from the French, beyond simply enjoying a Champagne toast at your wedding, raise your flute in celebration of life’s daily delights.

Luckily, imbibers worldwide are beginning to embrace the French custom of enjoying champagne. “There has been significant increase in Moët over the past few years as interest in fine wines grow and new markets discover the magic of Champagne,” explains Benoit Gouez, Chef de Cave at Moët & Chandon. “Champagne compliments any meal, and its versatility makes it appropriate for many occasions. While usually thought of as celebratory, Champagne can also make any ordinary occasion feel like something special.”

Watching the sunset, listening to some jazz, sitting on a porch swing, may not be highly revered as causes to celebrate, but these everyday joys are perfect occasions to get those corks popping.

While we embrace Champagne at home, bartenders worldwide are also bringing back the bubbly by using Champagne as an effervescent ingredient in modern cocktail creations.

Classic Champagne cocktails are also being served in full swing these days. Simply dash a sugar cube with Angostura Bitters, top off with chilled Champagne, express a lemon rind for essential oils, garnish with the twist, and voilà, the original Champagne Cocktail! Try adding some gin to Champagne for a real kick, or mixing Champagne with orange juice or peach nectar for a Mimosa or Bellini, mix with Guinness Irish Stout and you’ll have a Black Velvet. Whatever your individual tastes or mood, Champagne has something to suit you.

FUN FACT In 1668 Monk Dom Pierre Pérignon made advances in the production and quality of Champagne by mixing different grapes, fermenting them in barrels until bubbles were produced, and implementing the use of corks.

In honor of Pérignon, Moët et Chandon named their luxurious cuvée flagship after him.

CHAMPAGNE

FOR THE SOUL Moët & Chandon, one of the world’s largest and most prominent Champagne houses, continue to make an art out of turning everyday life into a celebration. This bubbly will match any occasion, from an impromptu lunch in the park to landing that well-deserved promotion or marrying your high school sweetheart. No matter what the occasion, give ‘em a pop and seize the day.

VEUVE CLICQUOT CHAMPAGNE BRUT Slip into your beach tote.

RUINART NV BLANC DE BLANCS Sip pool side or at the neighborhood block party.

MOET & CHANDON NV BRUT IMPERIAL Perfect with lunch on a sunny terrace.

KRUG GRAND CUVEE BRUT CHAMPAGNE Plop an engagement ring in this flute.

DOM PÉRIGNON Celebrate the arrival of your first born in style.

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SummerSuds Sensational

By Lynda Calimano

S

easonal beers are real stand-outs in the craft beer world. They provide brewers with the opportunity to showcase their talents as they create beers inspired by locally-sourced seasonal products—keeping their production portfolio dynamic and interesting.

Just as the release of pumpkin beers signal the impending fall season, this time of year, we are full swing into summer seasonal beers.

According to The Brewers Association, the trade association that tabulates production statistics for U.S. breweries, craft beers offer versatility, and “craft seasonal and variety packages are in the top 5 in total U.S. scan data.” Shoppers want a better beer experience, pushing seasonal beers into “one of the top-selling craft beer categories.”

“We start to get inquiries in April for our summer seasonal, Raspberry Wheat,” said Greg Martin, co-owner of the Long Ireland Beer Company (Riverhead, NY). “Each year the demand grows. Sometimes it seems like we just can’t make enough. We won’t complain, this increased demand is a good problem to have,” said Martin.

Citing a published report out earlier this year, Beverage Industry magazine noted several key factors about craft beer and the seasonal craft beer drinker: First, 62 percent of craft beer consumers drink craft beer because each brand tastes different; Second, seasonal and limitededition craft beers continue to intrigue consumers, noting that nearly 70 percent of craft beer drinkers like to try seasonal beers, and third, seasonal brands contributed 32 percent to craft’s growth in 2011.

“Summer will bring more single flavors of fruit ales, brewed with blueberries, cherries, watermelon or apricots,” said Julia Herz, craft beer program director for the Boulder, Colorado-based Brewers Association.

“Sometimes”, she adds, “the yeast itself provides notes of apple or pear, as in the top-fermented Kolsch style that inspires many summer seasonals from American breweries.”

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The Watermelon Ale from Connecticut’s Thomas Hooker Brewery is a great example of a fun summer beer. It is light and crisp with a hint of watermelon essence, and a brewery best-seller. “This is our company’s fastest growing seasonal, and beer for that matter,” said Curt Cameron, President of the Thomas Hooker Brewery. “We did over 7,000 cases last year and are on schedule to do over 10,000 this year.” When Cameron was asked if he could explain why this beer was so popular, he simply stated, “I think the beer is so popular because it’s so different, very different from the other watermelon beers out there,” adding that he often hears that it smells like a Jolly Rancher® on the nose, but tastes like a beer. And he would be right, since there is no residual sweetness.

Cameron laughed when he said, “we love it when guys don’t want to try it, claiming they don’t like ‘fruit beers’ but after tasting it are forced to admit it is refreshing and they do actually enjoy it.”

Most summer beers are available May-August, like Summer Love Ale, brewed at the Victory Brewery in Chester County, Pennsylvania. The Summer Love Ale is a golden ale made with pale malts, German hops and Brandywine River water. This specific style of beer has a broad appeal, making it accessible for casual beer drinkers, while still retaining exciting hop notes making it a perfect summer thirst quencher.

We couldn’t have a discussion about summer seasonals without an intentional nod to one of the best-selling summer beers on the market. The Samuel Adams Summer Ale from the Boston Beer Company.

This American wheat ale is brewed with malted wheat, lemon peel and Grains of Paradise, a rare pepper from Africa first used as a brewing spice in the 13th century, to create a crisp taste, spicy flavor and medium body.

The ale fermentation imparts a background tropical fruit note reminiscent of mangos and peaches. All of these flavors come together to create a thirst quenching, clean finishing beer perfect for those warm summer days. Jim Koch, the company’s founder describes it perfectly when he says it “has all of the bright, crisp, almost warm flavors of a summer day.”

Chillin’ or grillin’, this summer, do it with any one of the many hand-crafted and sensational summer seasonals. Cheers!

Cheers !

SIDE BAR

FOR SOME FUN IN THE SUN… Try these great for summertime brews.

Summer Fest, Pilsner-Style Lager Sierra Nevada, CA Endless Summer Ale, Pale Ale Old Forge Brewing Company, PA Partly Sunny, Wheat Beer Ithaca Beer Co., NY Sweaty Betty Blonde, Bavarian-Style Wheat Beer Boulder Beer, CO Always Sunny, West Coast Pale Ale BrewWorks, PA Summer’s Day, IPA Avery Brewing Company, CO Sunny And 75, Belgian White Rock Art Brewery, VT Nude Beach, Wheat Beer Stevens Point Brewery, WI

ON THE HOUSE Most people know that drinking a glass of red wine is good for their health, but beer with grapefruit juice offers quite a few health benefits as well. In moderation, beer can be a part of a well-balanced diet and healthy lifestyle. Try adding the Stiegl Grapefruit Radler beer distributed by Louis Glunz Beer to your summer diet.

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Bacardi Rum Celebrates 150 Years with a series of star studded birthday bashes.

The globally renowned rum with its bat logo has always been synonymous with famous classic drinks and legendary parties.

Photos courtesy of Aaron M. Sprecher and Bacardi Media

Bacardi Limited President & CEO SĂŠamus McBride celebrates the 150th birth date of the Bacardi company and iconic BACARDI rum brand.

Alonzo Mourning and Glenn Rice in Miami celebrate 150 years of Bacardi.

Anna Farris arrives at Bacardi Bash in Indiana.

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Minka Kelly on Bacardi Red Carpet.

New York Giants fan Alyssa Milano congratulates Green Bay Packers quarterback Aaron Rodgers on his MVP award at BACARDI Bash.

Actress Maria Menounos arrives at the BACARDI Bash.

Gloria Estefan tasting special Bacardi Rum Blend at the 150 year Bash in Miami.

Ryan Phillippe parties with Bacardi in Miami.

Alex Rodriguez tasting special Bacardi Rum Blend.

30 Rock’s Jack McBrayer, left, Mad Men’s Jon Hamm, center, and Saturday Night Live’s Will Forte get the party started at the BACARDI Bash hosted by Rolling Stone in Indianapolis, Indiana.

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Rum Renaissance Miami Gateway to the World of Cane Spirits

By Paul Artrip “The Rum Daddy” Photos by Lauren Silva

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The Miami Beach heat wraps around you as you walk up the stairs and through the glass doors of the Deauville Beach Resort. Follow the crowd into a swirl of colors, music and sounds; you find yourself surrounded by uncountable rums and cachacas while the festive crowd mingles with the “rum people” who bring the pride of their distilleries from around the globe here for you to savor. If you’re lucky you may run across one of the International Rum XP judges who will give you inside information on what’s new on the floor this year - the trend for 2012 seems to be dark spiced rums which are melding quality darker, complex rums with sweet spices for bolder flavors. Certainly, you’ve arrived at Rum Renaissance Festival, the nexus of cane spirits on planet Earth, and you don’t need a passport to travel through the world of rums.

Robert Burr is the creator and grand guru of Rum Renaissance. “At Rum Renaissance, we’re gathering all the great rums in one place. We’re celebrating these unique cultures, admiring the range of great spirits produced by these disparate regions who share a common trait -- their love for cane spirits.” Your walk about the ballroom takes you to rums and people from the Caribbean to Central America, from the USA to Belize, from Madagascar to Venezuela. The story of rum is a dynamic one. It followed the sugar cane and the people who carried it from east to west. As the “sweet grass” gained popularity and distribution, so did the creation of rum. The human habit of carrying and exchanging ideas led to the marriage of rum and the barrel with a new commercial boom. Economics, culture and politics caused rum to pollinate economies throughout the New World and beyond. “In the Caribbean region, water separates the islands and their people, while rum serves to unite them in their quest for producing and enjoying the finest cane spirits,” says Burr. “Just as their unique music, art and food define each of these cultures, the rums they each produce reflect their range of preferences, predilections and proclivities, each as unique as the islands themselves.”

Historically, as sailing ships full of treasured goods spanned the globe, the entire world would eventually come to know rum. Our current techno-world easily enhances the exchange of information but with products like rum, you still have to make, market, sell, buy, and savor. Carlos E. Esquivel G is the Executive Director of PILSA, a rum distillery and production company specializing in aged rums and related products in Panama and South America.

He’s associated with Panama Red Rum, Panamonte Rum, and Ron de Jeremy Rum

(yes, that Ron Jeremy). I was able to get a brief moment with Carlos during the happy madness of Rum Renaissance and asked him about the travels of rum. “Rum has indeed traveled far and wide. From its origins, the sugar cane traveled from India to the middle East where in ancient Iraq they made a sugar cane distilled called arak or arrack, then it traveled to Spain (the Canary Islands) and from there to the Caribbean (thanks to Christopher Columbus), from the Caribbean Islands to New England Colonies and then to Africa to trade slaves who would work at the sugar mills and plantations established in the new continent called America. Once the rum production was improved by the use of Coffey columns to distill it, rum jumped to international markets, from Cuba to America, Europe and the Far East.” Carlos adds “today we live in a time where we can sip a Piña Colada in Manila, a Cuba Libre in Sydney, a Mojito in Marrakesh a Planters Punch in London or a Daiquiri in Buenos Aires - all rum based cocktails.” Alex Mejido, Vice President of Blend Wine & Spirits, is the U.S. importer for Ron Diplomatico Rum from Venezuela. “As rum travels the world it spreads the good news of fine spirits.

We here at the D.U.S.A have since seen an increase of people in the bar and restaurant business planning their vacations around visiting our distillery. We are seeing an increase of mixologists, bartenders, and restaurant owners wanting to visit us and see how an artisan brand like Diplomatico is made. It is an exciting time for good RUM!” As the last day of rums and happy crowds wind down, I asked Burr for a last thought as to why go through the pressure and time to create this successful event. “People love to travel. We love to absorb the finest aspects of each culture and admire them. As we collect and enjoy the great rums of the world, we’re effectively traveling vicariously to these regions, sampling their preferences, enjoying their cultures and reflecting on our visits with friends in many countries.” Now, anyone can do the same by coming to the Rum Renaissance Festival in Miami Beach.

FOR INFORMATION ON THE RUM RENAISSANCE FESTIVAL, PLEASE VISIT RUMRENAISSANCE.COM Robert Burr Examiner rob@rumrenaissance.com 305-443-7973

Paul Artrip “The Rum Daddy” owns Spirited Adventures LLC, a cane spirits and cocktail marketing firm. He can be reached at info@therumdaddy.com or info@spiritedadventuresllc.com CHILLEDMAGAZINE.COM

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MIXING FOR THE MODERN PALATE W Los Angeles – Westwood creates delicious and unique cocktails to sip while delighting in the beauty of warm, summertime weather.

CALI MOJITO Ingredients

2 oz. Caliche Rum 1 oz. Lime Juice 1/2 oz. Pineapple juice 3/4 oz. Agave Nectar 6 Cilantro leaves

Preparation

Muddle cilantro leaves, add ice, and shake all ingredients. Serve in a rocks glass, garnish with a lime.

Do as the Californians do by sipping on this Cali-themed cocktail.

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CLASSIC MINT JULEP Ingredients

2 oz. Woodford Reserve Bourbon 1 oz. Water 1 tsp. Simple Syrup 4 Sprigs of Fresh Mint

Preparation

Crush mint leaves in a highball glass, fill with ice, add simple syrup and water. Add Woodford Reserve and stir until the glass frosts. Garnish with a mint sprig.

One sip of this classic and you’ll be transported south.

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JALAPENO MARGARITA Ingredients

1 1/2 oz. Excellia Blanco Tequila 1/2 oz. Simple Syrup 1 1/2 oz. Fresh Lime Juice 3 Pieces muddled Jalapeno (no seeds)

Preparation

Muddle together, top with ice and shake. Serve in a rocks glass over ice and garnish with a Jalapeno slice.

Turn up the heat with this spicy cocktail.

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GRAPEFRUIT BASIL MARTINI Ingredients

2 oz. Bombay Sapphire 1 oz. Grapefruit juice 1/2 oz. Simple Syrup 3 Large Basil leaves (torn)

Preparation

Combine ingredients and pour into a martini glass.

Garnish with a Basil leaf.

This fruity martini is sure to cool you off.

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SPOTLIGHT

A MODERN JAPANESE PUB

Borgata Hotel Casino &Spa You gotta Borgata! Redefine dining in Atlantic City by experiencing Izakaya- a Modern Japanese Pub. Acclaimed chef Michael Schulson, in his first restaurant endeavor, offers guests a unique combination of both Japanese cuisine and an alluring social scene. “Opening my first restaurant at Borgata was a natural decision for me,” says Schulson.

“My vision for Izakaya is to offer a contemporary interpretation of Japanese fare in a unique setting that is upscale, but not uptight.”

A cross between a restaurant and a bar, Izakaya guests can choose to converse over small plates and cocktails at the communal sushi and sake bars or may prefer a more intimate setting and dine in one of the private restaurant areas, which offer a full multi-course meal. The restaurant also boasts an authentic Robotayaki grill or Japanese barbeque, allowing guests to dine at the Robotayaki bar.

The restaurants wide selection of traditional and contemporary drinks along with a vast array of high-end sake, make Izakaya an ideal spot to start a night of dancing and socializing.

With contemporary interpretation of Asian elements, including a floating glass sake bar, a modern pagoda-style sushi bar and glass bridge entrance, the Izakaya is a must visit while in Atlantic City.

Check out some of their enticing signature cocktails.

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IZAKAYA

LYCHEE SPIKED TEA INGREDIENTS:

1 oz. Sweet Tea Vodka 1 oz. Soho liquor 1 oz. Lime juice PREPARATION:

Combine ingredients and a splash simple syrup in a hi-ball glass. Top with 7 Up and garnish with a lychee.

SOUR CHERRY MARTINI INGREDIENTS:

1 oz. Grenadine 2 oz. TyKu Sake 2 Splash lime juice PREPARATION:

Combine ingredients in a chilled martini glass.

GREEN APPLE MOJITO INGREDIENTS:

1 1/2 oz. Apple Pucker 1 oz. TyKu Sake Splash Lime Juice PREPARATION:

Muddle mint and lime in a hi-ball glass. Add ingredients and simple syrup. Top with club soda.

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IN THE MIX

LAST CALL

Liquid Library COCKTAILS WITH BOMPAS AND PARR

By Sam Bompas and Harry Parr

The world-famous duo behind jello-replicas of some of the world’s most famous architectural feats, and also well-known for their extraordinary fusions of food and art, have a unique take on the drinking culture. They created a breathable cloud of gin and tonic and flooded a building with four tons of punch, enough for 25,000 people to drink. Their book is the ultimate guide to some show stopping tricks and fascinating concoctions.

THE SEASONAL COCKTAIL COMPANION: 100 RECIPES & PROJECTS FOR 4 SEASONS OF DRINKING

By Maggie Savarino

Maggie Savarino is a season-by-season toolkit for stocking your bar straight from the farmers market. From Rhubarb Bitters in the spring to Hibiscus & Spice-Infused Tequila in the summer, spirits expert Savarino shows how to give drinks flavorful character with booze infusions, seasonal garnishes and inventive turns on the classics.

THE DRUNK DIET

By Luc Carl

Luc Carl is a frank, funny memoir that chronicles his quest to marry his newfound desire to get healthy and fit while leading a party lifestyle. Luc recommends things like working out on vacation, planning to splurge a little, and keeping the essence of who you are because there is no surer way to failure than trying to be someone else.

THE ILLUSTRATED GUIDE TO BREWING BEER A COMPREHENSIVE HANDBOOK OF BEGINNING HOMEBREWING

By Matthew Schaefer

Whether you’re a self-proclaimed beer snob or just want to try your hand at homebrewing, this beer brewing guide offers everything you need to know to get started in this increasingly popular hobby.

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PARTY TOGETHER RESPONSIBLY. www.bacardi.com ©2012 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM – 40% ALC. BY VOL.