Chilled Magazine - Volume 5 Issue 3

CHILLED Carlos Santana Joins Casa Noble

Tequila

Original Orange Spirits

RAISE YOUR SPIRITS

How to find your Signature Cocktail

Trends in

Specialized

Hard Cider Heaven VOLUME 5 - ISSUE 3

Bars

U.S. & Canada $4.99

DISPLAY UNTIL JANUARY, 2013

& Van Gogh Give Vodka a Damn

Shockingly unique with more than just a hint of mint.

Like Fernet-Branca, Brancamenta is strong and aggressive, a taste that is not for the easily intimidated. The bold taste of more than 40 herbs picked in four continents, is an experience that you won’t soon forget.

Try a shot of Brancamenta and embrace your adventurous spirit.

Shockingly Unique.

Fernet-Branca is like nothing you’ve ever tasted. It’s strong, aggressive and not for the easily intimidated; but the closely guarded secret recipe rewards the adventurous with a bold taste, and leaves you feeling revitalized and alive. Try a shot of Fernet-Branca and you’ll experience over 40 herbs picked in four continents that give it a natural and unique taste.

Please enjoy Fernet-Branca responsibly. ©2012 Fernet-Branca, product of Italy 40% Alc./Vol. Imported from Italy by Wilson Daniels LTD., St. Helena, CA • www.infiniumspirits.com

A BOLD NEW EXPRESSION OF COGNAC

Handcrafted at Château de Cognac in France, D’USSÉ™ VSOP is the latest creation from the 200-year-old house of exceptional cognac.

ENJOY RESPONSIBLY.

©2012 D’USSÉ IS A TRADEMARK. IMPORTED BY D’USSÉ SPIRITS, CORAL GABLES, FL. Cognac – 40% ALC. BY VOL.

www.dusse.com © The Estate of Jean-Michel Basquiat. Licensed by Artestar, New York

CONTENTS

V5-ISSUE 3

features

37

78

Black Spiced Rum

Peering down to the hottest specialty bar trends

Captain Morgan

Down the Rabbit Hole

86 Ciders

Quench your thirst with hard cider

70

80

88

Cyndi Lauper and Van Gogh Vodka Team up for a worthy cause

Orange spirits, then and now

Fantastic fall collection of cocktails

Give a Damn

Like Clockwork… Orange

Recipes

74

82

92

Secrets to finding your mixing style

A magical mix of past and present

Newport Folk Festival Newport Storm Brewery

That’s So Trendy

Alchemy

Event Coverage

76

84

94

Carbon footprint conscience cocktails

The resurrection of an old favorite

Newport Blues Café

Locavore Movement

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CHILLED MAGAZINE

Trending Now: Gin

Spotlight

CONTENTS

V5-ISSUE 3

departments

VOLUME 5 - ISSUE 3

48

MANAGING EDITOR Anthony Graziano EXECUTIVE EDITORS Donny Arnold Vicki Cruz

Editor’s note

10 A Message From Rachel Ford

PUBLISHER Jeff Greif

bottoms up 12 14 16 18

ASSOCIATE PUBLISHER Thom Meintel

Cool products – Stuff we like Cool bottles – Thrilling Tequilas How to – Create Signature Cocktails Destination – Portland, Oregon The place to be.

ACCOUNT EXECUTIVE Annie Borgerding ADVERTISING COORDINATOR Emma Louise Hohenstein ADVERTISING ASSISTANTS Chris Aviles Rebecca Jennings Aimee Lam

The locals

22 Featured Mixologist

Shane Markley 24 Competition

The Barback Games 26 Director Profile

Patrick Libonate for Heineken 28 Winemaker Profile

Mark Beaman 30 Brand Ambassador Profile

Trevor Burnett 32 Distillery Profile

Harvest Spirits 34 Brand Ambassador

Claire Smith

Mix it up

ART DEPARTMENT Daniel Batlle Lindsey Flood EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Lynda Calimano, Anthony Caporale, Bryen Dunn, Sarah Meyer CONTRIBUTORS Rachel Ford, Kyle Ford, Stephen Dennison, Chad Arnholt, Richard Fri, Paul Artrip, Liquid Assets, Claire Smith, travelsquire.com

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62

20 Behind the Sparkling Bar 38 In The Know 40 Musical Moscato 50 Chilled Buzz – Mixing with Milk 60 On Our Radar – Belvedere Red 62 Brand Profile – RumChata 96 Last Call – Liquid Library

Shaking & Stirring

EDITOR IN CHIEF Gina Farrell

Pumpkin Pie Martini

PHOTOGRAPHERS Neil Nakahara, Tommy Vassiliou Jason Norden, Lauren Silva Mario Pascual Nombela Images: Shutterstock.com Cover Image: Ellen von Unwerth 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

64 Launches 66 Spotlight Launch - Lexington Bourbon

ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155

Advanced Mixology

CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano

42 Spirited Legend – Carlos Santana 44 Spirited Band – Motorhead 46 Spirited Business – Green Brides Guide 48 Spirited Artist – Futura for Hennessy 52 Drink In History – White Russian 54 What to Mix Next – Perfect Puree 56 Mixing With Liquid Ice

- The Ultimate Mixer 58 Food Know How

- Hazelnut Cocktails

26 8

CHILLED MAGAZINE

LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 5 - Issue 3 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.

GUEST EDITOR’S NOTE

V5-ISSUE 3

BY RACHEL FORD, FORD MIXOLOGY LAB, NEW YORK

Before cocktails, and before my husband, my first love was fashion. The colors, the patterns, the details... Never one to shy away from a trend, some of my more daring wardrobe choices often raise a few eyebrows.

Now, well past my youth, I have learned to embrace my personal style; any trend can be pulled off with a little confidence. I dare to say that the same goes for cocktails.

It’s fitting, I suppose, that my cocktails push the flavor envelope; at a 2010 cocktail event, I debuted a creation with beef syrup! Like my bold fashions, not all of my libations were adored (or even appreciated, for that matter) by the masses. But one thing’s for certain: in both style and cocktails, one can play it safe or one can go outside the box. It’s up to you to dress yourself, or your glass, as you see fit. What’s your personal style?

Rachel Ford is the co-founder of Ford Mixology Lab, the cocktail consulting company she runs along with her husband Kyle. The duo provide entertaining and instructive videos on their website, fordmixologylab.com. Rachel is a brand ambassador for Tanqueray Gin.

Rachel Ford

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CHILLED MAGAZINE

ONE’S BIG AND UNTAMED. THE OTHER’S AN ELEPHANT.

ardbeg.com

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

3 years in a row*

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

JOIN THE ARDBEG COMMITTEE PLEASE DRINK RESPONSIBLY. Ardbeg Islay Single Malt Whisky. Ten Years Old 46% Alc/Vol. © 2012 Imported by Moët Hennessy USA Inc., New York, NY

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT SELF-SERVICE DRAFT TABLES

Self-serve beer table furnished by Ellickson Beverage Systems USA made its TV debut on the season premiere of Spike TV’s series “Bar Rescue.” In the episode, renowned nightlife consultant Jon Taffer tried to save the Piratz Tavern in Silver Spring, MD from sinking. Among the improvements Taffer brought to the establishment were self-serve draft tables. The bar featured three draft tables, each equipped with two taps on a rotating tower so customers simply twist the taps toward themselves and pour a beer when they want it. ellicksonusa.com

REVEL CUSTOM WINE CELLARS

Cited by Forbes as “The World’s Best Wine Cellars,” Revel is the revolutionary way to showcase, access and protect your prized wine collection. Founder James Cash says, “Our approach truly changes the way one appreciates his or her collection. Besides being so much more functional and intuitive, it has the added benefit of displaying wine bottles visibly, so the collector can see the bottles and read the labels at a glance, instead of looking at a matrix of unidentified bottle tops.”

All Revel Cellars are made from solid Honduran Mahogany and feature patented sliding drawers and wine wheels. According to Forbes, Angelina Jolie and Brad Pitt are fans. revelcellars.com

HIMALAYAN SALT TEQUILA SHOT GLASSES

The Spice Lab introduces these extraordinary shot glasses carved from the finest quality, food grade Himalayan pink salt. These glasses naturally add the perfect nuanced, salty note to your favorite tequila.

The Spice Lab offers “Every Thing Salt”Product line also includes pepper spiced blends and more. uncommongoods.com

DALE DEGROFF’S PIMENTO AROMATIC BITTERS

King Cocktail and renowned absinthe distiller, Ted Breaux (founder of Lucid Absinthe) crafted a new product from one of the most complex berries found in nature. The essential oils of pimento are believed to aid digestion and enhance the flavor of cocktails without overpowering them. “If I were trapped on a desert island and had one ingredient to mix with spirits, this would be it!” says DeGroff. “Locked in the heart of this single berry is the essence of cinnamon, ginger, clove, and nutmeg – it is a brilliant base for a cocktail bitters.” pimentoAromaticBitters.com

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COCKTA T ILSLSL TA UNDER

95

CALORIES

PARTY TOGETHER RESPONSIBLY. Bacardi.com ©2012 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. DISTILLED SPIRITS SPECIALTIES –(MOJITO – 12.5% ALC. BY VOL.), (PIÑA COLADA – 11.5% ALC. BY VOL.). AVERAGE ANALYSIS – (MOJITO – SERVING SIZE: 1.5 oz, CALORIES: 34.7, CARBOHYDRATES: 0.6g, PROTEIN: 0g, FAT: 0g), (PIÑA COLADA – SERVING SIZE: 1.5 oz, CALORIES: 34.7, CARBOHYDRATES: 1.4g, PROTEIN: 0g, FAT: 0g).

ALL OTHER MARKS ARE TRADEMARKS OR REGISTERED TRADEMARKS OF THEIR RESPECTIVE OWNERS.

BOTTOMS UP!

COOL BOTTLES

THRILLING TEQUILA IT’S NOT JUST ALL ABOUT THE TASTE

PATRÓN SPIRITS

Patrón Spirits has partnered with worldrenowned fashion designer John Varvatos, judge on “Fashion Star,” to craft a limited edition bottle stopper exclusively for Patrón Añejo tequila. Made of metal and adorned with the Patrón bee, the stopper’s miniature guitar head design is complete with tuning keys. The bottle stopper, which comes in a unique limited edition gift box, will be available in time for the holidays at select retailers in November 2012.

CLASE AZUL TEQUILA

Tequilas Premium, makers of Clase Azul Tequila and La Pinta Pomegranate Liqueur made with tequila, is well know for their beautiful hand-painted bottles. All Clase Azul tequilas are produced from organic agaves and are housed in decanters which feature handcrafted artwork from Mexican artists, adding an additional layer of sophistication to the product.

KAH TEQUILA

Inspired by traditional Calaveras (skulls made from sugar) which are used in Day of the Dead rituals to symbolize death and rebirth, Kah Tequila Bottles are individually numbered, hand painted, and an instant collector’s item with exquisite motifs drawn from Mexican history and culture, capturing the essence of life. “Kah” literally means “life.”

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CHILLED MAGAZINE

EXPLORE EAST A NEW JOURNEY

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

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

©2012 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 – 42% Alc. by Vol.

BOTTOMS UP!

HOW TO

HOW TO CREATE SIGNATURE COCKTAILS

SIGNATURE DRINKS ARE USED TO CREATE A DISTINCTION BETWEEN BARTENDERS AND WILL OFTEN SET BARS APART. DONE RIGHT, AN ESTABLISHMENT HAS THE OPPORTUNITY TO OFFER A UNIQUE AND ORIGINAL COCKTAIL THAT CAN ENHANCE GUEST EXPERIENCES AND KEEP THEM COMING BACK FOR MORE. HERE ARE SOME SECRETS TO CREATING AN ORIGINAL CONCOCTION OF YOUR OWN.

Step One

Step Three

Know Your Audience Consider theme, color, culture, personal palates and flavor profiles. For instance, men and women tend to have different favorites, be sure your inspired cocktail will also inspire your audience. Also, take into consideration the food that is being served.

Know Your Visuals Garnishes and glassware go a long way in turning an ordinary cocktail into something elegant and engaging. Make sure your signature cocktail reflects a theme or use eye-grabbing additions to your glass to really create something unique and stylish.

1 2 3 Step Two

Know Your Flavors Balancing flavors is key. In a finely crafted cocktail, guests should taste the spirits and then several other notes, like sweet, sour, citrus and bitter. Balance acidity with sweet flavors and cool down spiciness by chilling your glass or adding ice. Know your spirits, liqueurs, and bitters and experiment with how they interact with juices, sodas, garnishes and ice. Try adding new twists to familiar and popular flavor combinations.

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Side Bar

Speed Rack Founders Ivy Mix and Lynnette Marrero know a thing or two about creating drinks. These LUPEC ladies are being honored this fall by SHARE (Self-Help for Women with Breast or Ovarian Cancer) for their outstanding work in raising money and awareness for women with cancer. You must mix this signature cocktail created by Eryn Reece for The Share: A 2nd Helping of Life Benefit.

GAMMA RAY INGREDIENTS:

TIPS

BY SPEED RACK FOUNDERS IVY MIX AND LYNNETTE MARRERO Name your signature drink something memorable. Create a name that is so intriguing your guests will be compelled to ask about it.

An interesting name will spark conversation. Cocktails are social lubricants, you know.

Incorporate local ingredients and seasonal elements in your signature cocktail.

Learn about the ingredients used in your signature drink. Having a story to tell will make your guests feel extra special and engaged in the drink’s creation.

Create a drink that can be prepared ahead of time and just tweaked (like shaking, or adding some bubbly or a dash of bitters) so you can enjoy your guests.

1 oz. Aperol 1 oz. Dolin Dry Vermouth 1 oz. Lustau Amontillado Sherry 1 Dash Angostura bitters 1 Orange (for zesting) PREPARATION:

Combine all ingredients in a mixing glass or tin. Stir ice and all other ingredients with a bar spoon until side of glass or tin becomes visibly frosty. Pour combined chilled ingredients through the strainer into a coupe. Garnish with orange peel. *Cut or peel a swath of orange peel, without picking up the pith (white part which imparts bitterness).

Garnish by rubbing the orange peel around the rim of the glass and dropping into cocktail.

ON THE HOUSE Signature Cocktail - W h e n choosing a flavor profile for your cocktail, originality is key. Perfect Purée of Napa Valley offers a unique line of frozen flavor profiles, ideal for cutting edge cocktail making. Combine The Perfect Purée flavors and add a twist for an original concoction you can call your own.

CHILLEDMAGAZINE.COM

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BOTTOMS UP!

DESTINATION

PORTLAND, OREGON

.COM

By Sarah Meyer of TravelSquire.com

Though it’s known as the City of Roses, Portland has a lot more going for it than simply its florals; for one, it boasts having more strip clubs per capita than any other U.S. city. The contradiction may seem odd, but as everyone living in this evergreen city knows, it IS a little odd, and that’s just the way folks there like it.

In recent years Portland has enjoyed accolades for its laid back, quirky lifestyle, inspiring movements that embrace local food, Do It Yourself, and recycling, all spurring on other cities across the nation to follow suit. In a city filled with parks, quaint neighborhoods, well-planned public transportation and bike lanes, as well as a progressive recycling program, it’s clear that Portland doesn’t just look green, it is green. Named one of the world’s greenest cities, indeed one of the nation’s most ecofriendly, Portland takes its commitment to conservation seriously.

Not content to rest on its laurels of environmental stewardship, Portland is also home to a robust culture of micro-breweries, food carts, coffee roasting plants, and vineyards. This is a city that knows good food and good brews, and also happens to be one that loves its happy hour, too. It’s also the perfect destination for foodies and those who want to shake the farmer’s hand that delivered the beets to the restaurant. Fortunately for all of us, it also knows how to make fun of itself. The wildly popular Peabody award-winning show, Portlandia, plays on the eccentricities of the town and the culture surrounding its social and environmentally progressive nature. Get in on all the local, organic, free range, cage free, heritage variety sustainable fun and book your ticket to PDX at the next commercial break.

STAY

ACE HOTEL - This bohemian boutique hotel is the essence of Portland cool. Pet-friendly, eco-friendly, and free rental bikes are just a few of the Ace’s feathers in their cap. This trendy hotel is so gorgeous you might not even leave your room. acehotel.com/portland RIVER PLACE HOTEL - Located in the heart of downtown, with views of the Willamette River and the city skyline.

Nightly wine tastings, home baked goodies, and impeccable service makes this one of Portland’s favorite hotels. riverplacehotel.com KENNEDY SCHOOL - Takes the cake for Portland’s most unique hotel. Housed in a restored elementary school from 1915, each room is fashioned from a former classroom.

Kennedy contains a series of bars, a restaurant, a theatre and soaking pool, putting this hotel in a class by itself. mcmenamins.com/KennedySchool HOTEL MONACO - This whimsical rainbow colored hotel is a twist on Alice in Wonderland with a dash of downtown chic. Even Spot can join in on the fun with a special welcome from Timmy, the yellow Labrador Director of Pet Relations, or consider booking a pet massage or reading with a pet psychic. monaco-portland.com

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DRINK

APEX - Take in the hipster scene at this low-key beer bar.

Great outdoor patio and 50 beers on tap make it a local favorite. apexbar.com KIR – With a quirky selection of European wines and delectable small plates, this cozy wine bar is the perfect place to relax with a glass of rosé after an afternoon perusing book stores. kirwinebar.com KASK - Calling itself a ‘modern saloon’, this quirky gem is equal parts retro and nerdy. The emphasis at KASK is on cocktails that employ house-made syrups and extracts. grunerpdx.com/kask.htm SAPPHIRE HOTEL - Proud of its former glory as a brothel, Sapphire decided to keep the red lights and sensual atmosphere but kick out the riff raff. One of the best spots in the city to woo or be wooed. thesapphirehotel.com LEISURE PUBLIC HOUSE - With live music on Monday, trivia on Tuesday, and movies on Sunday, there’s something for everyone at Leisure. Take off your coat and stay a while, the cozy atmosphere makes this the kind of place where you feel right at home. leisurepublichouse.com

EAT

BAMBOO SUSHI - The first certified sustainable sushi restaurant in the world, Bamboo is passionately committed to bringing the finest ingredients to the table in the name of ocean conservation and preservation. bamboosushi.com THE OBSERVATORY - Casual sophistication is the name of the game at this Southeast anchor. Perfect place to experience Portland’s happy hour and share an order of the oregano fry bread with a round of local craft brews. theobservatorypdx.com MERIWETHER - Located on the site of the 1905 World’s Fair, this historic building has been lovingly restored.

With a sunken patio, gazebo, fire pit, and extensive outdoor gardens, diners can embrace Portland’s great outdoors. meriwethersnw.com SALT AND STRAW - Calling itself Portland’s, “farm-tocone ice cream shop,” Salt and Straw uses milk from local dairy cows and only the finest hand-picked ingredients to create fantasy flavor combinations befitting Portland’s culinary culture. saltandstraw.com VOODOO DOUGHNUT - No trip to Portland is complete without a stop at Voodoo. One bite of the Bacon Maple Bar will make a believer out of you. voodoodoughnut.com

PLAY

CRYSTAL BALLROOM - For more than 90 years the iconic Crystal Ballroom has served the city as both ballroom and rock palace, and continues to be a favorite local haunt. mcmenamins.com/crystalballroom CHOPSTICKS - Though Chopsticks is a Chinese restaurant, we’re not sending you to this out of the way spot for the food. This gritty dive carefully conceals one of the city’s best venues for karaoke.

Sing duets with local karaoke superstars or simply cheer them on from the sidelines. On second thought, maybe you should get up there and sing that fist pumping Journey ballad.

(503) 283-3900

KAYAK THE WILLAMETTE RIVER - Take to the river with a guided kayaking tour of the Willamette. Paddle past Oaks Bottom Wildlife Refuge and a blue heron rookery on a morning or moonlit evening tour out to Ross Island. portlandkayak.com WINE TOUR - Oregon has an international reputation for making great wines, with a history of winemaking that stretches back to the 1840s. Several companies offer tours of any number of the wineries in the surrounding Portland area, a great way to get outside the city and see the lush countryside. winetoursnorthwest.com FLOAT ON - This operation of salt water tanks will have you zen-ed out faster than you can say New Age Hoodoo. Epsom salts smooth and replenish the skin, while weightless floating helps ease tension and relax joints and bones. www.floathq.com

SEE & DO

POWELL’S BOOKS - Every bibliophile’s dream destination, Powell’s offers new, used, and out of print books at six locations throughout the city. The flagship store, Powell’s City of Books, spans an entire city block, and is complete with its own coffee shop and art gallery. powells.com PEARL DISTRICT - Formerly a railroad yard and warehousing quadrant, the Pearl District underwent significant changes in the late 1990’s and is now a hotbed of galleries, boutiques, cafes, and bars. explorethepearl.com PORTLAND ART MUSEUM - The oldest art museum on the West Coast, the Portland Art Museum, or PAM, as it is affectionately called, houses over 42,000 objects from ancient times through today. www.pam.org THE INTERNATIONAL ROSE TEST GARDEN - Spread over 4.5 acres, with views of the Willamette Valley and Mount Hood. Several gardens include Queen’s Walk which honors past, present, and future Rose Festival Queens, and the Shakespeare Garden, which grows only flowers, herbs, and trees mentioned in the plays of the bard, as well as roses named after characters in certain plays. rosegardenstore.org FOOD CARTS - Host to almost 500 food carts, you could easily buy almost every meal of the day from one for over six months and still not try them all. foodcartsportland.com

CHILLEDMAGAZINE.COM

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MIX IT UP

BEHIND THE BAR

g n i l k r a p Behind the S bar

SODAS ARE SOME OF THE MOST POPULAR AND OFTEN MIXED WITH INGREDIENTS IN THE COCKTAIL WORLD. FROM TOPPING OFF FANCY COCKTAILS TO BEING USED AS A SINGLE INGREDIENT WITH A SPIRIT, SODA WATER IS USED ON A REGULAR BASIS BEHIND THE BAR. EACH SODA VARIETY WILL ADD SOMETHING UNIQUE TO YOUR COCKTAIL. EXPERIMENT WITH DIFFERENT FLAVORS AND ADD SPARKLE TO YOUR SIP.

PERRIER SLIM CAN

The newest sensation to hit the premium sparkling water category, the Perrier Slim Can. Mixologists have been using Perrier Sparkling Natural Mineral Water to create quality cocktails for years. The Slim Can comes in a variety of flavors, Original, Lime and Pink Grapefruit, and is all natural with zero calories.

Replace club soda in any cocktail with Perrier and taste the difference quality water adds to a drink.

FEVER-TREE

Featuring a blend of botanical oils, fresh spring water and high quality quinine, Fever-Tree crafts premium, all natural cocktail mixers. With a full range of mixers that are highly carbonated to deliver freshness and fizz, each consist of small ‘Champagne’ bubbles for more intense taste. Since its launch, Fever-Tree has won a host of awards and has gained recognition from the trade.

FERRARELLE

Coming out of the ground already sparkling, Ferrarelle is naturally effervescent from the volcanic source in the Riardo region of Campania, Italy.

The ancient water is blessed with tiny bubbles that produce a much less salty taste compared to artificially carbonated waters. Rich in calcium and magnesium with a higher mineral content than other Italian mineral waters, Ferrarelle will add the right amount of minerals to accommodate other aromas and flavors in your cocktails and food pairings.

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I t ’s th e re. I n th e b a c k o f your hea d.

On you r s h o u l d e r. B e h i n d yo u r eye s . L u r ki n g i n th e co r n e r o f the room .

Th e voi ce th at ke e p s yo u u p at n i g h t. Th e s o n g yo u h ave n ’ t yet sung.

Th e sto r y yo u h ave ye t to te l l . Th e i d e a th at re f u s e s to die.

n eve r s t o p n eve r s e t t l e .c o m

Premium purees, concentrates & zests www.perfectpuree.com beverage blends PLEASE DRINK RESPONSIBLY. Imported Cognac Hennessy® 40% Alc./Vol. 80%. © 2012 Imported by Moët Hennessy USA, Inc., New York,Premium NY. HENNESSY is a registered trademark.

PHOTO: WWHITEDESIGN

A n d i t w h i s p e r s : n eve r, eve r sto p. Few h e a r i t. Eve n fewe r cha se it .

FEATURED MIXOLOGIST

Shane Markley Shane Markley has been a bartender for the past nine years but has been a part of the service industry for well over a decade. He originally began working in bars as a bouncer moving on to becoming a bar back and then eventually securing a position bartending. This path, Shane believes, led him to become better behind the stick. “I think starting from the bottom is the best way to get into the industry because it allows you to learn all aspects of the business and makes you a well rounded bartender.”

have to entertain people. A bartender is not just a bartender. A bartender is also an entertainer, mixologist, scientist, friend, matchmaker, and athlete. It’s a fun and exciting job that should never feel like work.”

One of Shane’s favorite parts of bartending is creating new drinks with the use of the latest liquors, garnishes and techniques in the fast paced, ever changing, exciting world of mixology. In the future, he would love to take his skills to the Las Vegas Strip and serve it up in Sin City.

Photos courtesy Matt Demers

THE LOCALS

Photos by ChangChang Wu

Shane currently holds a position as head bartender for Levels Nightclub, State College, Pennsylvania. He also teaches a number of bartending courses for a company he founded named GOSI, which offers the “Ultimate Course” for bartending 101, working flair, mixology, and high volume bartending.

(For more information visit facebook. com/GOSIModels). Shane’s advice to his students and aspiring bartenders stresses the importance of enjoying the job and becoming the whole package behind the bar. “Your personality will go a long way,” says Shane. “Be passionate about the industry and appreciate the chance you

Brazilian BM Side Car Raw Oyster with Tabasco or cocktail sauce

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INGREDIENTS:

PREPARATION:

2 oz. Clique Vodka 4 oz. Tomato juice 1 Dash Lime juice 3 Dashes Worcestershire 1 Tbsp Horseradish Pinch celery salt 3 Pinches Black pepper 3 Dashes Tabasco Sauce Splash of Olive Juice Old Bay Seasoning

Add a celery stalk, large piece of bacon, and ice to a glass rimmed with old bay seasoning. Combine all ingredients in a shaker tin and give it a light shake.

Pour the contents into the iced glass and top if off with a prepped skewer of cheese, shrimp, pepperoni and an olive. Don’t forget to garnish with a lime.

Last but not least, add a raw oyster to your favorite shot glass and top it off with some Tabasco or Cocktail Sauce and a squeeze of lemon.

a c n a r b t e n r ? e p F i s t s r i F t a e lov

THE LOCALS

BARBACK GAMES

A quite unusual spirit, Fernet-Branca is said to be something of an

acquired taste, but those who like it are absolutely in love with it. With over 40 different herbs, roots and spices gathered from four different continents, the recipe has remained unchanged since its invention in 1845. Today, this dark, thick, syrupy, bitter amaro-type spirit is an excellent digestive aid, boasted as a valuable hangover cure, a cult hit in the industry and is benefiting from the perfect time to become a national obsession.

America is enjoying a renewed love of bitter tastes and palates evolved are welcoming these previously hard-to-swallow flavors. The unique taste of Fernet-Branca is enjoyed throughout the world and has always been adored among San Francisco mixologists. The beloved bitter has been steadily making its way beyond the Bay Area and being touted as a staple that no bar should be without. Becoming popular enough to be placed on tap in some cities, there is no better proof of the brands explosion than the Fernet-Branca Barback Games.

What began as a single-market event four years ago in San Francisco has surged cross-country, with games hosted in San Diego, Boston and New York. The Fernet-Branca Barback Games, a distinct competition that acknowledges these remarkable men and women working behind the bar, has grown in attendance and popularity year after year. “The Barback Games celebrate the local men and women who are the backbone of our industry,” says Jason Bonfiglio, Director of Marketing for Infinium Spirits, the exclusive U.S. importer for the Italian brand. “Extending the games to New York this year is exciting, and we look forward to an event full of guts, glory, music, fun, and Fernet-Branca.”

FUN FACT

The name Fernet came from Doctor Fernet, who had lived for over 100 years, with whom Bernardino Branca originally shared credit with in order to add authority to claims of the drink’s health benefits. The bottle logo of the eagle over the globe was designed in 1893.

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Fernet-Branca celebrates the barbacks or, shall we say, the backbones to every busy bar by giving them a competition and fanfare they can call their own. The heavily attended events allow for barbacks to finally enjoy their well-deserved time in the spotlight. In tests of skill and endurance the competing barbacks are pit against each other, required to complete bar related timed events including running ice buckets, slicing fruit garnish and filling refrigerators, all staged on an intense obstacle course.

The event also features special performances, giveaways and a panel of celebrity judges. The winners from each city will go to San Francisco for the finals at the end of the year to compete for the title of Best Barback in the Country.

This one-of-a-kind event is Fernet Branca’s salute to the men and women who are the backbone of any working bar inspiring industry and consumers alike.

The Barback Games will take place at New York’s Webster Hall on September 24th. Visit facebook.com/fernetbranca for information about the upcoming Boston Barback Games on November 6, 2012 at Royale, 279 Tremont Street Boston, MA 02116 For more information call or click royalboston.com (617) 866-8933.

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THE LOCALS

DIRECTOR PROFILE

Passion For

Beer

Patrick Libonate

Director On-Premise and Draught Strategy

By Christopher Osburn. Photos courtesy Heineken USA.

You could safely say that Patrick Libonate has a passion for beer. As the director of On-Premise accounts for Heineken, Libonate is in charge of growing one of the best selling imports in the world. “We support this strategy in a variety of ways including training, selling tools and consumer programming, but one that we feel is most unique to Heineken USA is our Passion 4 Beer program,” says Libonate.

The program is designed to help educate distributors, bar staff and beer drinkers through event and web based training. “P4B covers critical topics including: beer basics, ingredients and brewing process, taste/quality, proper pouring, food and beer pairings and service fundamentals.”

Libonate points out that the business of selling beer has been made much more difficult with the rise in sales by wine and spirits as well as the popularity of craft beer. “The craft explosion has claimed more than its fair share of taps and menu selection on-premise; consolidation at the retail level impact local decision making and the changing consumer landscape all have a significant impact on the beer category and overall beverage alcohol industry.”

Beer sales, says Libonate, have become very flat over the past ten years with a growth factor of about .2%. In that time, wine and spirits have grown approximately 3% annually. “Factors contributing to wine and spirits growth include: expanded availability, increased investment, substantial innovation across all price segments, the advent of the cocktail culture and their growing popularity among millennial and multicultural consumer segments.”

The team at Heineken knows that the same old way of marketing won’t continue to work in the increasingly competitive market. “In addition to our comprehensive on-premise strategy, we are reinventing beer marketing through inspirational campaigns, with an increased focus on the digital medium.” Their most well-known campaigns include Heineken’s “Open Your World” and Dos Equis “Most Interesting Man.”

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The open market is due to the fact that consumers aren’t drinking just one beer anymore. With the boom of the craft industry, they are more willing to try a variety of styles and flavors until they find the one they like. “To successfully compete, we have deepened our portfolio to remain a leading player in the upscale space. Creating the best imaginable beer experience is our obsession. Our greatest pleasure is bringing people together to experience the magic of beer responsibly.”

I t ’s th e re. I n th e b a c k o f your hea d.

On you r s h o u l d e r. B e h i n d yo u r eye s . L u r ki n g i n th e co r n e r o f the room .

Th e voi ce th at ke e p s yo u u p at n i g h t. Th e s o n g yo u h ave n ’ t yet sung.

Th e sto r y yo u h ave ye t to te l l . Th e i d e a th at re f u s e s to die.

A n d i t w h i s p e r s : n eve r, eve r sto p. Few h e a r i t. Eve n fewe r cha se it .

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

THE LOCALS

WINE MAKER PROFILE

ines That Rock.

otos courtesy W

Osburn. Ph

By Christopher

R

ock and wine just doesn’t have the same ring to it as rock and roll. But, that didn’t stop Mark Beaman and the crew at Wines That Rock from melding the two art forms together. “Both are about having a good time and the more you allow yourself to indulge your senses in them the more you get out of them,” says Beaman.

He says the idea came from Ron Roy, of the RZO rock and roll management company. “(He) had an epiphany chilling at home where he thought how cool would it be to use a rock album for a wine label and the wine had the same style/vibe/energy as the music?” Ron literally fine-tuned the idea and pitched it to his family and business partners. “Everyone naturally thought it was brilliant,” says Beaman.

Roy used his contacts in the industry to get the process started. “He had the ability to get in front of the rock gods, managers, record companies and lawyers to get rights to the album covers as wine labels.” The next step was to figure out where this wine was going to be made. “Ron can elaborate on why they chose Mendocino Wine Company, but I like to think they saw there was a passion for rock and roll, environmental leadership, and youthful energy with us.”

The process for selecting which album to make into a wine has multiple steps. ”We have about fifty album covers on our office wall that the Wines That Rock team personally selected.” The next step is finding artists who are interested in doing a wine product. “So far, most of the artists and bands we have approached loved the idea and have become our partners.” They also look at the commercial viability and iconic artwork of the albums. He says they are looking for the “Rock God” appeal. After that,

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they do a “taste test.” “We like to take a look at the album cover and ask ourselves ‘how does this taste’?

The imagery as well as the mythology behind the music definitely play a role in our selection process.”

The wine is crafted to match the album. “I get the news on what the next album is and then I dive into the album. I listen to it many times, watch documentaries on the making of the album, read the reviews of when it first came out and take notes.” He says that they are looking for adjectives. “Is the music/lyric aggressive, soothing, introspective, simple, loud, complex, bright, sullen, etc?” They then look abstractly at the notes to see if a common theme comes forward that matches a variety of wine or wine blend. “An example would be if the music is bright, positive, sunny and sweet it would lead me towards Muscat whereas aggressive, heavy and loud music would be a bold Petite Sirah.”

The next step is one of the most grueling and time intensive. They have to craft the wine in such a way that it mirrors the music on the album. “Just like the blues have many different expressions, so does a variety of wine like Cabernet.” At any moment, the winery is working on dozens of Cabernet or similar varieties so Beaman has a large “spice rack” to blend with. “Blending is like band try outs to see what unique combination of talents will produce the best chemistry.

It usually takes me several weeks, lots of hitting ‘play’ on the stereo and many failures before the wine finally sings to me.” After the blend is finalized, Beaman sends out samples to his friends at RZO and the band members themselves. He needs unanimous approval from everyone before he goes forward with the process. “If they are all cool with it I make the blend in tank and it goes to bottle.”

Beaman wasn’t always a winemaker, though. In fact, he didn’t get into it until after he returned from Peace Corps service in Africa. “I returned home to Washington State to see the wine world had erupted out there and I knew I wanted in. He grew up on a farm and it seemed a natural fit to work in agriculture.

He cut his shaggy locks and got a job working for Columbia Crest during their harvest in 2000. Since then, he has steadily risen in the world of winemaking.

He started working at Mendocino in 2004 and has helped transform the winery into one of the greenest in the country including the first to go carbon neutral.

For more information visit winesthatrock.com

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THE LOCALS

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BRAND AMBASSADOR PROFILE

Discovering Cocktail Culture with

Trevor Burnett Bacardi Ambassador and Mixologist

By Bryen Dunn. Photos courtesy Timothy Khan

Chilled Magazine recently had the opportunity to chat with Bacardi Brand Ambassador and Mixologist Trevor Burnett. Burnett shared with Chilled his varied career path, his current passions, and a few of the prized Bacardi cocktails he’s created.

“I worked in a number of restaurants and bars from the age of fifteen, and realized that bartending could be a fun and lucrative career. I read a lot about the history of alcohol around the world, I likened it to sociology in a glass rather than in a class. In 2007, I was offered the position of brand ambassador with Bacardi USA, Global Travel Retail, whereby my role was to assist in launching a ‘Brand Ambassador at Sea’ enrichment project on board a fleet of ships.

I designed a set of Cocktail History and Mixology demonstrations that were part entertainment, part tasting. I’ve since lead a variety of other classes and workshops, such as the History of Rum, Cooking with Spirits and Cocktails, the History of Bootlegging, Rum Running, Prohibition, and more.”

During a recent Bacardi 150th birthday celebration in Toronto, Burnett introduced his latest cocktail creation, the Rum and Cola Sour. An instant hit with the attendees, the drink is a unique take on the popular Cuba Libre and Whiskey Sour and uses Bacardi’s new Oakheart Rum as the base.

Created using cola syrup reduced to 1/8 of the original volume, egg whites, and lemon or lime juice, the result is a frothy cocktail with a hint of sweetness and an oaky aroma. Another recent creation of Burnett’s is the Twisted and Bitter Daiquiri, an updated version of the classic Daiquiri with the addition of Victoria Spirits’ Twisted and Bitter Orange Bitters and Luxardo’s Maraschino Liqueur. Finally, his Redbull Blazer is based on the old Jerry Thomas cocktail called the Blue Blazer, Burnett makes his with Bacardi 151 and Redbull.

Creating new twists for Bacardi’s classics while educating drinkers to the world of rum is just a part of how Burnett spends his time. “Today my business partner and I own Tipicular Fixin’s Inc., a company that combines her background as a pastry chef and mine as a mixologist/brand ambassador. There was quite a demand for our specialized skills, and many of our ideas come from our different backgrounds and experiences in the Food and Beverage industry. Social networking and word of mouth have been our only form of advertising, we’ve been lucky to have already worked with the likes of the National Ballet of Canada, The Barbadian Consulate, Red Bull, and a host of other companies in North America.”

After years of experience creating and mixing drinks, Burnett offers mixologists-in-training these words of wisdom, “You never want to hear someone say that your cocktail is good because they can’t taste the booze in it. You should always taste the booze in a great cocktail!”

RUM AND COLA SOUR INGREDIENTS: 1 1/4 oz. Bacardi Oakheart Rum 1 oz. Cola Syrup 1 oz. Freshly squeezed lemon or limejuice 1 Egg White 1 Luxardo Maraschino cherry PREPARATION: Add all ingredients to an empty shaker, dry shake. Fill shaker with ice, shake again. Strain into an ice-packed rocks glass.

Garnish with a Luxardo Maraschino cherry.

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THE LOCALS

DISTILLERY PROFILE

HARVEST SPIRITS GENUINE TO THE CORE

H

By Bryen Dunn. Photos courtesy Harvest Farms

arvest Spirits and Golden Harvest Farms in the fertile Hudson Valley, New York is a thirdgeneration apple farm and retail farm store.

Although they can only distill one hundred gallons at a time, it is flexible and precise enough to create virtually any kind of liquor, from gin and whiskey to exotic liqueurs like cachaça, agave spirits and medicinal bitters.

Each bottle of their original 80 proof Core Vodka product is meticulously and passionately handcrafted using farm fresh apples and filtered water, which is then triple distilled to create a vodka with a smoother, softer spirit, and an authentic flavor.

Their un-aged and unsweetened Pear Brandy was later produced, created by fermenting whole crushed Bartlett Pears. This was followed by their Apple Brandy and triple-distilled Cornelius Applejack, offering a smoother, more satisfying take on this American classic. “Harvest Spirits has managed to recreate and reintroduce the great American Applejack, and has done so deliciously,” says Manager of Sales, Jason Majestic. Carefully distilled and fermented in premium bourbon barrels, each bottle of Applejack is made from 60 lbs. of 100% Hudson Valley apples.

Most recently they launched a Black Raspberry Core Vodka, as well as a Peach Jack Brandy.

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Owner Derek Grout explains how the concept came about. “I attended a distilling seminar in New Hampshire back in 2005, where apple cider was being converted into vodka. I learned that with the right equipment, apples make incredible tasting vodka. As they say, the rest is history. Harvest Spirits was launched in 2006 and our Core Vodka made

its debut in 2008,” he explains.

They were the first in the state to sell right from the distillery, a move that required a change in state law, abolishing an old Prohibition regulation.

This now allows customers to see the apple orchards, tour the distillery, do sampling, and then purchase the final product.

Harvest Spirits even had to get an old Prohibition town law repealed before they could become operational.

Although many may think of the alcohol business as prestigious, it must be noted that in reality this is still a family farming business for Grout. “I am involved in every aspect of the business, except bookkeeping, which is my wife’s domain. I work 7 days a week, fermenting, distilling, bottling and selling. The apples are grown on our 200 acre apple farm. Every two weeks we press 3,000 gallons of fresh cider and add yeast. After it has turned to hard cider, we distill it three times, each time increasing the concentration of alcohol. When the spirit is 95% pure, we dilute with fresh filtered water, filter and bottle. Voila, vodka”, he expresses.

Distilling in the United States only recently opened up within the last several years, and in fact Harvest Spirits is the first distillery with the Farm Distillers License in New York. “We are licensed to sell only to NY State liquor stores. So if you’re out of state, you have to go through a retailer who will ship to you. A list of online retailers is on our web site. Additionally, you can buy in our tasting room at the distillery,” says Grout.

Questioned about whether a not so favorable year for crops might change the content of his products, he explains, “Distilling is a way to correct the problems of fermenting. By discarding the bad tasting part of your distillation run, you are left with a better tasting distillate. So, no, variation in the quality of fruit does not affect the final product like it does with wine. However, the better the conditions during fermentation, the better the distilled product will be.”

As a small business operation, getting to the final retail product involves more than just brewing

alcohol. “We designed all our own packaging ourselves because we wanted to be in full control of how the final product looks as well as how it tastes.

The bottles are manufactured in France and printed in Canada,” Grout divulges.

Asked what the secret is to their award winning Conrnelius Applejack, and he says, “It is made the same way the vodka is, except it spends at least two years in charred American oak-bourbon barrels. The aging gives the applejack its amber color and mellow whiskey flavor. Also, aging in barrels allows the spirits to evaporate slightly, so the more volatile alcohols are gone.”

Harvest Spirits also hold four special food-paring events annually in conjunction with the local operated Hudson Berkshire Beverage Trail. Core Vodka has received numerous Gold and Silver medals, including the prestigious New York Spirits Award. Applejack has won Double Gold at the prestigious International Spirits Competition, and their Black Raspberry Vodka and Rare Pear Brandy have also won medals. There are future plans to launch hard cider, Cherry Applejack, a limited edition Bacon Applejack and traditionally made freeze-distilled applejack. “When you buy a bottle from Harvest Spirits, you are buying quality but you are also supporting agriculture, and are always buying something unique,” concludes Majestic. The sky is the limit as to what Harvest Spirits may bring to the table next. www.harvestspirits.com

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THE LOCALS

BRAND AMBASSADOR

Welcome to

Planet Claire

I have a confession to make.

I really don’t like flavored vodka. Those two words, side by side, make me feel ever so slightly nauseous. And yet, I hear you cry; “Doesn’t Belvedere have flavored vodkas, are you crazy, woman? Surely, that is career suicide?!” Possibly, but allow me to continue.

Having recently capsized off the great ship, Tales of the Cocktail, I am feeling less than refreshed, yet invigorated with the information overload I am beginning to process. Yes, I sat through a few seminars and consumed a variety of incredibly made spirits, but again I found myself coming back to the same conclusion. Flavored vodkas? You can keep em’. With crazy additives and less than ‘natural’ sounding ingredients, what is there to love about a fad of too sweet, hyper synthetic flavors?

In short, very little.

The reason I came to this conclusion is that while the fad continues to infiltrate the vodka world, I found few of these ‘candy’ vodkas at Tales of the Cocktail. Sure, there were flavored spirits, but nothing that compared to the shockingly juvenile flavors that appear to be dominating the flavored vodka category at the moment. This only serves to support my assertion that these whipped, creamed, or fluffed flavors are akin to ready to drink cocktails, and I didn’t see any of those at “Tales” either.

Tales of the Cocktail is a celebration of the craft of mixology, an observance of the stunningly conceived, innovative and downright marvelous creations that come either distilled or diluted.

My favorite seminar was a discussion of the ‘How and Why of Flavored Spirits’. Crucially, we learned that ‘natural’ does not necessarily mean what you think it should. Natural has numerous

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A little glimpse of a day in the life of one of our favorite brand ambassadors on the planet.

The Nitty Gritty of Flavored Spirits

By Claire Smith Photo credit Matt Demers

connotations in the U.S., Canada and Europe and some distillers (and food manufacturers) have realized that because of the loose definitions they can hoodwink the consumer into believing a Fruit Loop grew on a tree, and is therefore a natural flavoring ingredient. In a sense, this seminar made us all a little uneasy as we considered the possibility that we might all choose ‘organic’ or ‘natural’ over one that wasn’t, since our perception was that these items were better than the others. Apparently this is not always the case.

For me, natural should mean ‘fresh’ and ‘real’ not reproduced or an imitation of the real thing. Sadly, this happens throughout the flavor industry and for the most part is being played out throughout the flavored vodka industry.

Happily, I found some incredible vodka to drink that had been naturally flavored, using 100% natural, fresh and real ingredients soaked right into the vodka. How refreshing to be able to taste real, unadulterated fruit, herbs and spices within a spirit that provides the perfect backdrop for those ingredients. Vodka has been flavored in Central and Eastern Europe throughout history, and we got along perfectly well without a marshmallow or Dude flavor, thank you very much.

If you love gin, and shun flavored vodka I’m with you. But should you be curious about going beyond juniper, take a look at the wonderful array of vodkas that are steeped with botanicals, and distilled to be clear(ish). These may convince you to take a second look at (some) flavored vodkas.

While all vodkas are certainly not created equal, those that consider flavoring a spirit an art form, rather than a commercial enterprise, should be considered the ‘Dudes’ of this category. Anything else is just a dud.

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Captain Morgan Black Spiced Rum Recipes Step into the Black.™

HENRY MORGAN’S OLD FASHIONED

INGREDIENTS 1 1/4 oz. Captain Morgan® Black Spiced Rum 3 dashes bitters 1 packet of raw sugar 1 orange twist

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

CAPTAIN MORGAN BLACK ON THE ROCKS

INGREDIENTS 1 1/4 oz. Captain Morgan® Black Spiced Rum PREPARATION Add Captain Morgan® Black Spiced Rum to an ice-filled rocks glass.

Stir, sip and enjoy.

CAPTAIN MORGAN BLACK AND GINGER

INGREDIENTS 1 1/4 oz. Captain Morgan® Black Spiced Rum 1/2 oz. Fresh Lime juice 4 oz. Ginger Ale 1 Lime Wedge PREPARATION Add Captain Morgan® Black Spiced Rum and lime juice to an ice-filled Collins glass.

Top with ginger ale and stir.

Garnish with lime wedge.

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ADVANCED MIXOLOGY

IN THE KNOW

WHATEVER YOUR PLACE IN THE SPIRITS WORLD: WHETHER YOU’RE A MIXOLOGIST, BARTENDER, BARBACK, BAR OWNER, BRAND OWNER, OR AMBASSADOR YOU MUST ATTEND THESE EVENTS. THEY ARE THE PLACE TO BE FOR THOSE IN THE LIQUOR INDUSTRY.

FERNET-BRANCA BARBACK GAMES Surprises, giveaways, celebrity judges, performance art and more all culminate in a one-of-a-kind event celebrating the hardworking men and women backing bartenders behind the bar. Through a variety of timed events from an ice bucket race to bottle relays, barbacks from venues across the nation get a chance to compete for the title of Best Barback in the Country. Visit facebook.com/fernetbranca for more information. Boston Barback Games – November 6, 2012 at Royale, 279 Tremont Street Boston, MA royalboston.com

OCTOBER 4TH-7TH 2012

BOSTON COCKTAIL SUMMIT The cocktail world descends on Boston for an inaugural summit. The event will be a three-day celebration of Boston’s rich and meaningful history of spirits, cocktails and bars. Mixology superstars including Gaz Regan, David Wondrich, Jim Meehan and many more will both excite and inform about the industries current concepts. The event will be held October 4-6th at the Royal Sonesta, The Park Plaza Boston and other local establishments in the area. For more information visit bostoncocktailsummit.com

SPEED RACK TOUR Top lady mixologists compete in a nationwide competition based on speed and accuracy to raise funds for breast cancer charities.

Winners will compete for national title Of Miss Speed Rack. The 2nd Annual Speed Rack National Tour is launching October, 2012. To check participating cities, fill out an application to compete, check out last year’s winners and make donations visit speed-rack.com

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the ultimate mixer

cool.

Purchase Liquid Ice “THE ULTIMATE MIXER” online for just $28.80 per case SHIPPING INCLUDED!* drinkliquidice.com *Purchase four cases (24 - 8.3 oz. cans) and receive the fifth case FREE, making the cost $28.80 per case SHIPPING INCLUDED!

MIX IT UP

MUSICAL MOSCATO

MOSCATO IS MAKING THE ROUNDS AMONGST THE A-LIST. WHETHER IN THE LYRICS OF YOUR FAVORITE SONG OR SERVED UP AT THE HOTTEST BARS, THIS WINE IS CHALLENGING CHARDONNAY AND PINOT GRIGIO FOR TOP BILLING. GIVING YOU YET ANOTHER REASON TO BREAK OUT THE BUBBLES, CHECK OUT THESE COCKTAILS INSPIRED BY THE ULTIMATE CELEBRITY MOSCATO MAVENS.

NENE LEAKES AND CYNTHIA BAILEY FROM REAL HOUSEWIVES OF ATLANTA SPARKLING WHITE PEACH SANGRIA INGREDIENTS: Serves 4 to 6 1 Bottle Moscato, Chilled 1/2 Cup Peach Brandy 2-3 Peaches, Sliced 1 Liter Seagram’s White Peach Seltzer PREPARATION: In a pitcher place 3/4 of the sliced peaches and brandy and lightly muddle. Add the Moscato and chilled seltzer water. Stir with spoon to mix. Pour into ice filled glasses and top with remaining fresh peach slices.

DRAKE MOSCATO RUM RUMBLE INGREDIENTS: 1 oz. Bacardi Silver 1/2 oz. Fresh squeezed lime juice 1/2 oz. Honey syrup Splash of Moscato PREPARATION: Shake, strain and top with Seven Daughters Moscato

NELLY MOSCATINI INGREDIENTS:: 1 Part Moscato 1 Part Grey Goose Vodka Sugar Lemon twist Ice PREPARATION: Rim martini glass with sugar. Stir moscato and vodka over ice, strain into martini glass, garnish with lemon twist.

LIL KIM MOSCATO BIG APPLE BRANDY COBBLER INGREDIENTS: 2 Dashes of Angostura Bitters 1 oz. Lairds 7.5 Apple Brandy PREPARATION: Add 2 dashes of bitters and brandy to glass.

Fill with ice, top with Seven Daughters Moscato. Garnish with apple wedge

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KANYE WEST THE CLASSIC INGREDIENTS: 1 Sugar Cube Hennessy Cognac Seven Daughters Moscato Lemon or orange twist, for garnish PREPARATION: Soak the sugar cube in Cognac and drop into a champagne flute. Top with moscato. Garnish with a lemon or orange twist.

ADVANCED MIXOLOGY

SPIRITED LEGEND

Carlos Santana RETURNS TO HIS ROOTS Photos courtesy Casa Noble Tequila

L

egendary music icon and pioneer artist fusing rock and Latin music, Carlos Santana has joined forces with Casa Noble Tequila to inform the world about the tequila’s rich history, traditions and future. As part of the Casa Noble family, Santana will help spread the word about their philosophy of passion for excellence, integrity and respect for the earth. The journey began with Carlos Santana’s constant desire to connect and discover other people who share his roots, values and vision in business.

AS ONE OF THE GREATEST GUITARISTS ON THE PLANET, WHAT INITIALLY CONNECTED YOU TO CASA NOBLE TEQUILA? CS: Creating music, for me, is about embracing the totality of my being, and connecting to the universe with passion and devotion. When I had the honor of meeting with Pepe, and learning about what goes into producing Casa Noble, I felt a kindred sense of purpose.

This exquisite tequila is the perfect complement to the flow of consciousness, enlightenment and magic that I believe is the essence of making and sharing music.

WE UNDERSTAND YOU WERE BORN IN JALISCO, THE MEXICAN STATE FROM WHICH TEQUILA ARISES. HAVE YOU ALWAYS BEEN A TEQUILA DRINKER? CS: The region where I spent my childhood, where my family is from, is dear to my heart. I have always been interested in exploring my roots, and maintaining a connection with the area, its traditions, and its culture.

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Naturally, as an adult, I was drawn to exploring tequila, the nectar that shares my birthplace. I fell in love with Casa Noble because it is such a supreme expression of the art of making tequila.

WHAT WOULD YOU LIKE TEQUILA CONNOISSEURS TO KNOW ABOUT CASA NOBLE TEQUILA? CS: I want them to know that Casa Noble is handcrafted with absolute integrity and reverence for authenticity.

It is certified organic, produced with respect for the earth and the future of our planet. It is a sublime elixir with which to celebrate the best things in life—and it is one of them itself.

HOW DO YOU LIKE TO ENJOY CASA NOBLE TEQUILA? CS: I enjoy it most with family, friends, and loved ones, both on special occasions and moments in daily life when there is time to savor and show gratitude for each other’s company—as well as such a magnificent tequila.

WITH TEN GRAMMY AWARDS, INDUCTION INTO THE ROCK AND ROLL HALL OF FAME, MILLIONS OF FANS WORLDWIDE, BEING NAMED ONE OF THE GREATEST GUITARISTS OF ALL TIME, AND A PASSION FOR TEQUILA, WHAT DO YOU HOPE FROM THIS NEW PARTNERSHIP WITH CASA NOBLE TEQUILA? CS: My hope is that people around the world who enjoy the music of Santana will experience Casa Noble, and appreciate its commitment to excellence. I hope they will understand the importance of sustaining products made with integrity and passion in today’s world, and

“We hope to give a special experience with Casa Noble, A journey through the senses that will be remembered.”

Jose Hermosillo, Chairman and CEO Casa Noble.

Side Bar Founder of Casa Noble, Jose “Pepe” Hermosillo, and Santana initially visited the Casa Noble distillery, one of the oldest distilleries in Mexico, dating back to the 1700’s. While there a shared interest in integrity and respect for tradition, for Mother Nature, and for the product itself led to the partnership.

TELL US ABOUT CASA NOBLE TEQUILA’S PARTNERSHIP WITH GUITAR GOD CARLOS SANTANA. We met in Las Vegas and discovered that we shared many things, including history – Carlos and Casa Noble are both from Jalisco. We also share ideals, such as integrity and care for nature. We are honored that he is now part of the Casa Noble family.

CASA NOBLE, TRIPLE DISTILLED, ORGANICALLY CERTIFIED TEQUILA, HAS A REPUTATION FOR BEING ONE OF THE FINEST ULTRA PREMIUM SPIRITS AVAILABLE. WHAT IS YOUR EXPECTATION FOR THE NEW PARTNERSHIP WITH SANTANA? As one of the most environmentally responsible tequila companies in the world, we believe that it is of the utmost importance to produce authentic tequila, all the while preserving the earth’s natural resources. Casa Noble looks forward to growing with Carlos, as we know he will be key in communicating our philosophies to people all over the world.

HOW DO YOU RESPECT AND PRESERVE THE EARTH’S NATURAL RESOURCES? One important step is being USDA Organic. We are certified both at the fields and distillery, which in a few words means we are not using any synthetic materials that are harmful to the earth. We also chose one of the toughest certifiers authorized by USDA CCOF from California. They come every year to do a full inspection to make sure we are doing it right.

But we go beyond that, we are in a program called Clean Industry, which in addition to organic means we are not generating any contamination during the production process. We have been producing tequila for many years and are very conscious of the importance of sustainability. We hope to be able to continue for many more years and for this we have to be responsible with what is around us.

support such inspired artisanry by choosing Casa Noble when they drink tequila. The idealism, colors, and vision that flow through Santana’s music are distilled into every drop of Casa Noble.

WHAT IS SOMETHING MOST PEOPLE DON’T KNOW ABOUT YOU? CS: I was born in Autlan, a town in Jalisco, where tequila is from. In 2001, I had the thrill of being honored with a street and a town square in my name there. To give back to my hometown, through the Milagro Foundation, I helped to fund the building of Santuario de Luz, a health and community center that serves people in and around Autlan since 2005. In addition to general medical care, the clinic also offers dental, psychology, laboratory and ambulance services, as well as literacy, music, and computer programs for children. Its name, which comes from the traditional Nahuatl dialect, means Sanctuary of Light. I am humbled to have had the opportunity to establish this bond with my ancestral land.

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ADVANCED MIXOLOGY

SPIRITED BAND

By Bryen Dunn Photo By Robert John

Lemmy Kilmister is rock-worthy known for his affection toward the color black as his preferred attire. It seems appropriate that the label design for the recently launched Motörhead Vodka sleekly incorporates this hue as well. The bottle is frosted black and emblazoned with the trademark Motörhead logo. Distilled and packaged in Sweden, this all-natural vodka has been a hit with fans, collectors, and beverage connoisseurs who have kept sales brisk.

The vodka introduction follows the success of a previously released Motörhead Shiraz from Australia, a wine with a very fruity aroma with flavors of vanilla, blackberries, plums, eucalyptus and liquorice. The bottle design was presented and approved by Lemmy and the band prior to the production, and they also approved the wine itself. It went on to sell over 250,000 units across Europe since hitting the marketplace.

As for the vodka, apparently the band bunkered down in a hotel room in Berlin, and spent the evening sampling various products until they found one to their liking. The result is full-bodied, fresh tasting premium blend vodka that can be enjoyed straight up, on the rocks, or with your favorite mixture. According to the band’s official beverage site, it has a lightly fruity aftertaste with a touch of locally harvested barley, giving it a grainy characteristic. It is produced and distilled in a small market town in Sweden, famous for its premium vodka and unique mountain ridge water. The vodka was actually the initial product idea, however due to various elements the wine was the first to be launched. Sales of the vodka are now approaching 10,000 units in just one year on the market.

Lemmy’s love of rock and roll has kept him at the forefront of magical musicians for the past four decades. Born the year World War II ended, he will turn 67 this coming Christmas Eve, and shows no signs of slowing down just yet. The psych-rock band Hawkwind was his first foray into rock and roll back in 1971, and Motörhead was actually named after the last song he wrote before parting ways to front his own band. This year Motörhead had a headlining slot at the Mayhem Festival, and he commented, “We’re used to mayhem in this band, so it’s kind of a family tradition.” If there’s any proof that persistence pays off, Motörhead won a Grammy award in 2005.

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Currently living in Los Angeles, Lemmy can often be found hanging out at the famed Rainbow Bar and Grill just down the road from his place. For fans that want to know more about this rock and roll icon, his autobiography “White Line Fever” is sure to provide a fix. Also, the rockumentary film “Lemmy” delves into both his personal and musical past combining archived video footage and interviews with many of his peers.

He’s toured and worked with pretty much anyone of significance in the industry, and it was recently announced that he’s working on a solo release that will include appearances by the likes of The Damned, Joan Jett, Dave Grohl, and Reverend Horton Heat.

When asked whether his life-long passion for whiskey might be a future product line, Lemmy replied he’s “not opposed, and open to anything.” He admitted he was approached recently by an interested beer company, and this past summer “Bastards Lager” made its debut on the European market. Here’s hoping a Motörhead Whiskey will be barreled up soon. In the meantime, whatever your preferred libation of choice is, Motörhead are hoping to fulfill that need. In the true spirit of rock and roll, pour yourself a glass and turn up the volume!

The Shiraz is the first release and we will be reviewing other wines as well as the vodka. The vodka takes longer because it is produced in a 700 ml size, which is not legal in the USA, therefore it needs to be sourced for design changes and formula approval, which may take several months.” More information and updates can be found at duggansdist.com.

As well, for those traveling they can be purchased abroad or ordered online for delivery within the European Union through the bands beverage websites. motorheadbeverages.com motorhead-drinks-shop.com

It was just announced that Duggan’s Distillers Products Corporation in Blauvlet, New York have become the first official distributor in the United States market, with a limited release in New York, Massachusetts, Texas, and Illinois. According to Duggan’s President Christopher Massie, “We have set up an on-line store in NY, All Star Wines, who will sell to consumers who buy on-line.

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ADVANCED MIXOLOGY

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SPIRITED BUSINESS

By Nicole DiGiose

MATCHING MIXOLOGY WITH MATRIMONY Kate Harrison, is a green mixologist, who creates eco-friendly signature cocktails for brides.

She planned her own green wedding in 2007 and founded greenbrideguide.com two years later. Her goal is to help couples make the most of their wedding day by promoting social and environmental change, as well as supporting the local organic economy. The inspiration for her guide sparked from Kate’s own engagement. When she and her husband Barry got engaged, they were both in graduate school at the Yale School of Forestry and Environmental Studies.

“We were trying to plan a beautiful budget-friendly event that was in line with our values and beliefs and I thought it was much harder to find the resources we needed than it should have been,” said Kate. “I wrote The Green Bride Guide: How to Plan an Earth-friendly Wedding on Any Budget, to help other brides navigate the process.” Kate launched greenbrideguide.com after her book became a best seller in the wedding planning category.

The online guide offers a variety of environmentally friendly products and services for brides-to-be.

Refreshing recipes for organic drinks are available, as well as a beverage calculator to add up your expenses, since occasionally, mixing up green drinks can be more costly. According to Kate, creating a green wedding cocktail menu is all about substitution. There are local, organic and fair trade versions of almost every type of alcohol. You just have to pair them with fresh, natural juices and garnish. There are three standards that apply to wine and spirits: USDA Organic, Fair Trade Certified, and Biodynamic for wine.

“When you choose one of these products, you know it is being produced in a way that is better for you and for the planet,” said Kate.

Some of Kate’s original recipes include the Spiked Strawberry Iced Tea, made from natural strawberries, lemons, sugar, fair trade tea, and organic vodka or rum.

Another satisfying, clean cocktail, The Emerald Isle, includes Juniper Green Organic Gin, Green Crème de Menthe and bitters.

Since going all-out organic is sometimes associated with bigger bills, a smart way to make an impact without sacrificing quality or style is to focus on the food that goes along with your celebratory drink. “More than half of the average wedding budget is spent on food and the average American meal travels 1,500 miles from farm to table,” said Kate. Importing local, organic food makes a big difference in the amount you spend. Another way to avoid spending too much is to substitute the $2,000 conventional flowers drenched in pesticides with local,

organic ones, at about $300. As Kate said, “Simple substitutions can save you thousands.”

The Green Bride Guide also teams up with other organic communities, like Bottlenotes, to provide their readers with a wide selection of fair trade and organic wines at a discounted price. “The interest in going green is exploding,” said Kate. The trend for green weddings and environmental awareness is on the rise. According to a study by David’s Bridal this year, 69% of brides are looking to include green elements in their events.

There’s no better way to celebrate a wedding than toasting to the newlyweds with an eco-friendly cocktail.

KATE’S THREE TIPS FOR ECO-CONSCIENCE BARS: 1.

Try to source beer, wine and food locally.

2. Use natural, biodegradable cleaning products to reduce your exposure to harsh toxins and other chemicals, and to reduce the introduction of these substances into the environment.

3. Swap out PCW (post-consumer waste paper) products when you run out of toilet paper, paper towels, etc. Only 100% PCW paper is made entirely from used paper and fibers that have been cleansed and de-inked, and would otherwise end up in a landfill. This process uses 45% less energy and creates half the waste of the traditional papermaking process.

ON THE HOUSE Looking for more than wine at your wedding? Try Eppa Super Fruit Sangria, a mouthwatering alternative to cocktail and beer offerings, made with organically grown grapes and a delicious blend of real fruit juices including pomegranate, blueberry, Mediterranean blood orange and açai juices with natural citrus essences. Eppa is eco-friendly and stylishly fun.

Visit Facebook/EPPA Sangria.

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a r u t u

ADVANCED MIXOLOGY

SPIRITED ARTIST

LEGENDARY GRAFFITI ARTIST LEONARD MCGURR, KNOWN AS FUTURA JOINS HENNESSY, COMBINING SPIRITS AND ART, IN CREATION OF THE LABEL FOR HENNESSY VS LIMITED EDITION COGNAC BOTTLE, WHICH IS AVAILABLE AS A NUMBERED EDITION OF 200,000.

B

ack in the day when street art and vandalism were synonymous, Futura pioneered graffiti, transitioning this form of expression into a respectable craft with gallery potential.

Futura’s signature style embodies bold colors and helix visuals that draw attention and allow for his creations to move from underground art circles into the public arena. The collaboration is the latest for Hennessy, dedicated to projects that intermix with the art world.

Hennessy, the world’s number one selling cognac, invited you to design a limited-edition bottle that celebrates cognac and street art. The bottle is very eye-catching with abstract lines and shapes.

What was your inspiration for the design?

I wanted to create an image that would compliment the bottle; the COGNAC COLOR was the STARTING POINT. I have noticed however that the DESIGN looks less COOL when the bottle is empty. Ha,Ha,Ha. Hennessy’s notion of “never stop, never settle” seems to embody your cutting-edge artistic style. How do you relate to this motto?

It’s as if Hennessy created a MOTTO that parallels my personal MANTRA. I have always overcome obstacles; which I perceive as minor detours in the evolution of self.

This issue of Chilled is themed “finding your own signature style,” your trademark atomic swirl and fine airbrush-like lines have become legendary and regarded as different from other graffiti artists. What advice do you give to artists you mentor who are interested in finding their own signature style?

I would encourage them to have a sense of humor and don’t allow themselves to be defined by others.

STYLE is not important; SUBSTANCE is important.

You have been creating this type of art since the 70’s, in what way has your art evolved over the last few decades?

I once wrote my name on public property then I got SMART and mico-managed an unknown ABSTRACT MOVEMENT. We are the ORIGINATORS of what would become a GLOBAL PHENOMENON. We are the PIONEERS. I’m adaptable . . . I’m a realist. I don’t live in the past; and despite my name; I don’t think very much about the future. I live in the moment; and that is a constant challenge. The making of ART is secondary to my experience as the CASUAL OBSERVER of many things.

What is your favorite cocktail?

HENNESSY and APPLE JUICE.

mnopqrstuvx FUTURADOSMIL on INSTAGRAM

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MIX IT UP

CHILLED BUZZ

MIXING WITH MILK THERE ARE HUNDREDS OF COCKTAIL RECIPES THAT CALL FOR MILK. WHEN YOU THINK OF FLAVORED SPIRITS LIKE THREE OLIVES LOOPY OR VAN GOGH’S RICH DARK CHOCOLATE VODKA, A SPLASH OF MILK MAKES PERFECT SENSE. WE’VE MATCHED SOME “GOT MILK?” FANS WITH MILKY MIXTURES WE THINK THEY WOULD LOVE.

SALMA HAYEK Belgian Hot Apple Pie Cocktail INGREDIENTS: 1 Scoop Vanilla Ice Cream 1 oz. Apple Brandy 12 oz. Belgian Apple Beer PREPARATION: Place ice cream in large glass, pour brandy in small glass, carefully touch a lighted match to brandy to ignite. When flames die down, pour brandy over ice cream and fill with beer.

SHERYL CROW Minty Moocha Hot Chocolate INGREDIENTS: 2 1/4 Cups Whole Milk 1 1/4 oz. Granulated Sugar 1 Vanilla bean, split, seeds scraped and reserved 3 1/2 oz. Semisweet chocolate, chopped 1 oz. Peppermint Schnapps 1/2 oz. Kahlúa PREPARATION: Heat milk, sugar and vanilla seeds over medium heat. Add chocolate and whisk until smooth and creamy.

Add schnapps and Kahlúa.

Pour into coffee mugs and top with Real California whipped cream and sprinkling of shaved chocolate.

RIHANNA Stout Cow INGREDIENTS: 12 oz. Stout Beer 1 oz. Kahlúa 5 oz. Milk PREPARATION: Put crushed ice into large glass. Add beer and Kahlúa, slowly pour in milk so that it floats on top.

Serve with a long spoon to stir layers together.

Recipes created by Andy Wild for the California Milk Advisory Board. For more recipes visit chilledmagazine.com

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ADVANCED MIXOLOGY

DRINK IN HISTORY

White Russian The

By Nicole DiGiose

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Made with vodka,

WHITE RUSSIAN

coffee liqueur, cream, and served over ice in an OldFashioned glass, the White Russian is a sweet and simple cocktail enjoyed by people who drink often and those who rarely do.

INGREDIENTS 1 oz. Kahlúa 1 oz. Vodka 1/2 Cup cream or milk

The White Russian was originally a variation of another vodka drink that first became known in the late 1940s as the Black Russian. It became a White Russian with the addition of cream. Neither drink originated in Russia, but both are named due to vodka being the primary component. It is said that the Black Russian originated in Brussels, Belgium.

PREPARATION Pour vodka and Kahlúa over ice cubes in an Old-Fashioned glass. Fill with light cream and serve.

Its potency and smooth flavor was most likely the cause of the White Russian’s quick rise to popularity, along with the fact that it’s easy to make. It was a top pick for both connoisseurs and novice drinkers in the 1970s, but eventually fizzed out with the rest of the disco era fads.

Years later, the cocktail regained popularity in the 1998 film, The Big Lebowski by being a favorite of the movie’s protagonist, Jeffrey “The Dude” Lebowski, played by Jeff Bridges. America’s restored appreciation for coffee may once again be bringing the White Russian back into style.

According to the Oxford English Dictionary, the White Russian was first documented in the Oakland Tribune in November 1965. This is believed to be the first published instance of the drink. There was also a cocktail called the “White Russian” that appeared in the Boston Globe in a Southern Comfort advertisement. This was years before the Oakland Tribune mentioned the White Russian. It’s unknown whether the Southern Comfort marketing department originally came up with the idea, or perhaps people had been adding cream to their Black Russians for decades without it being documented.

As with any cocktail, preparation varies according to the recipes and styles of bars or mixologists. Adjusting the amounts of vodka or coffee liqueur or mixing brands of coffee liqueur is common. Shaking the cream to thicken it before pouring it over the White Russian is also common.

Kahlúa is the brand of coffee liqueur associated with the White Russian, most likely because it became somewhat of a trademark for coffee liqueur. In the absence of cream, it’s acceptable to substitute something with a similar texture, such as milk. The White Russian’s cream has also been replaced with half and half, vanilla soymilk, and Baileys Irish Cream. The proportion of cream to the volume of coffee liqueur should be about the same, and should have a sweetening effect on the drink.

The White Russian is a popular choice among those who are sensitive to the taste of strong liquor. The cocktail should resemble an intensified Irish coffee in flavor and should have a pearly color to it. As the majestic tavern staple that it is, the White Russian should be sipped and savored.

Check out the evolutionary new look of Kahlúa.

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ADVANCED MIXOLOGY

WHAT TO MIX NEXT

Purees Broaden Your Mixing Horizons With The Latest Cocktail Ingredients.

These days, popular cocktail recipes are bursting with fresh fruit, vegetable and herbal ingredients. Mixologists are now using purees to create flavor inspired cocktails all year round. Purees in cocktails add an intense fresh flavor and make any drink an exceptional experience.

Check out the Beverage Artistry Line from The Perfect Purée of Napa Valley. Just add your favorite spirit to their single-note flavors or to one of their innovative blends to produce fast, simple, and flavorful cocktails that impress anyone.

Autumn

Created By Allison Evanow, Square One Vodka INGREDIENTS: 1 1/2 oz. Square One Botanical Spirit 1/2 oz. the Perfect Purée Pomegranate Concentrate 3/4 oz. The Perfect Purée Pear 1/2 oz. Cointreau 1/2 oz. Agave Nectar 1/4 oz. Lemon juice Splash of Club Soda PREPARATION: Combine all ingredients into a Boston Shaker.

Add ice and shake vigorously for 10 seconds.

Strain into a glass over fresh ice. Add a splash of club soda and stir briefly.

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FORD MIXOLOGY LAB ·IN POTIO VERITAS·

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.

SCAN TO BUY 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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We’ve Been Making Cocktails Since the 1700s Come see what 300 years of experience can bring!

OCTOBER 4TH-6TH 2012

The Boston Cocktail Summit OCTOBer 4-6, 2012 The first-ever citywide cocktail event will celebrate the culture of the cocktail with three days of events, parties, trade exhibits, educational seminars, and galas.

Mixology superstars will dazzle with creative and classic cocktails, celebrated Boston chefs will prepare delicious cocktail dinners, and local and international spirits authorities will offer informative and educational seminars. Craft beer and wine events, too!

For more information visit www.bostoncocktailsummit.com

ADVANCED MIXOLOGY

FOOD KNOW HOW

IN HONOR OF NATIONAL HAZELNUT MONTH, GEOFFREY ZAKARIAN’S RESTAURANT, THE NATIONAL, CREATED A HAZELNUT THEMED MENU FOR THE MONTH OF SEPTEMBER. AMONG DELICIOUS DISHES MADE WITH THE NUT, THE NATIONAL CONCOCTED A HAZELNUT COCKTAIL MENU USING FRANGELICO, THE MOST WIDELY KNOWN ITALIAN HAZELNUT LIQUEUR. HAZELNUTS HAVE MANY HEALTH BENEFITS. THEY ARE FULL OF VITAMINS, MINERALS AND OTHER NUTRIENTS THAT YOUR BODY NEEDS.

MUST MIX

FALL BASKET Created by Executive Chef Paul Corsentino from The National INGREDIENTS:

1 1/2 oz. Apple infused vodka 1 oz. Frangelico Hazelnut Liqueur Splash of Simple Syrup Splash of Cranberry Juice Brown sugar rim (optional) PREPARATION:

Serve up in a martini glass with a thick slice of apple garnish.

FUN FACT

Frangelico’s bottle is shaped like a monk’s habit, with a traditional rope belt around its waist, a symbol of authenticity and quality linking the past with the present day.

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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

MIX IT UP

ON OUR RADAR

Belvedere

RED

SPECIAL EDITION VODKA Belvedere Vodka and (RED) celebrate their second year of partnership with a new bottle design. The new 2012 (Belvedere) RED Special Edition bottle, developed

by Polish design firm Dekorglass, is unveiled to raise proceeds for the Global Fund, the world’s leading financier of programs to fight HIV/AIDS in Africa.

(RED), founded by Bono and Bobby Shriver in 2006, partners with the world’s most iconic brands who contribute profits to the Global Fund.

In 2011 alone, contributions from the sales of (Belvedere) RED provided more than two million days of life-saving HIV/AIDS medicine, provided 5,000 people with life-saving HIV/AIDS medicine for one year and provided support for close to 4,000 HIV-positive women to access treatment during pregnancy and breastfeeding, to ensure the birth of a healthy, HIV-negative child.

“The new bottle design is symbolic of our dedication to (RED) and a sign to our audience that we, collectively as a global community, can put an end to mother-tochild transmission of this deadly disease but only with their support.”

The bottle delivers a clear, succinct message:

BUY BELVEDERE RED, SAVE LIVES.

(BELVEDERE) RED SPECIAL EDITION WILL BE AVAILABLE IN PREMIUM LIQUOR STORES, NIGHTCLUBS AND BARS THROUGHOUT THE UNITED STATES AND IN 31 MARKETS WORLDWIDE UNTIL DECEMBER 2012.

Visit facebook.com/belvederevodka for further information.

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FOR MORE RED SCAN THE QR CODE TO FIND ADDITIONAL INFORMATION ABOUT BELEVEDERE RED

617 532 9150

TheHawthorneBar.com

t

@Bar500A

MIX IT UP

SPIRIT SPOTLIGHT

RumChata

“THE BARTENDER’S BEST FRIEND” Bottled from a made-from scratch cream liqueur recipe, RumChata uses five times distilled Caribbean rum and real Wisconsin dairy cream with a touch of natural cinnamon, vanilla, sugar and other secret flavors. As one of the newest liqueur brands to hit the spirits world, RumChata achieved a two millionth bottle mark with one million bottles being shipped in the first half of this year. RumChata’s popularity has exploded in such a short time. What brought on this craze? Amazingly, it was word of mouth.

“After you taste RumChata you would not be surprised to hear about its rapid success,” says Thomas Maas, Master Blender. “We are extremely proud of RumChata’s level of demand particularly since it has been all word of mouth that has driven consumers to discover the incredible flavor. In fact we have been told by many of our customers that it is the best tasting cream liqueur…ever.”

The unique taste of Rumchata has its roots in Horchata, an authentic Mexican and Central American treat made from rice, cinnamon, sugar and vanilla. While RumChata is delicious simply served over ice, mixologists everywhere are experimenting with RumChata’s unlimited mixability. Although RumChata is an obvious special addition to all coffee, tea, cappuccino, and espresso recipes, bartenders have gone beyond the typical to create concoctions with everything from tequila to flavored vodka. The unique flavor goes exceptionally well with everything, including your favorite French toast recipe.

The Tiramisu Cocktail INGREDIENTS:

2 Parts RumChata 1 Part Espresso Vodka PREPARATION:

Shake with ice and strain into a shooter glass, sprinkle with shaved chocolate.

MUST MIX

You must mix these recipes and visit www.rumchata.com for more innovative ways to enjoy RumChata.

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Pumpkin Pie Martini INGREDIENTS:

2 Parts RumChata 1 Part Vanilla Vodka 1 Part Pumpkin Liqueur* Cinnamon

PREPARATION:

Shake with ice and strain into a martini glass, sprinkle with cinnamon. *Can substitute with 3 tbs pumpkin pie filling.

SHAKING AND STIRRING

LAUNCHES

Just in time for football season, Agave Loco Pepper Cured Tequila adds a sweet and spicy flavor to bartenders’ playbooks. Without overwhelming heat, Agave Loco offers sweet Jalapeno, Serrano and Habanero pepper flavors with a great pepper finish. When added to any Bloody Mary mix, Agave Loco Pepper Cured Tequila enhances the flavor of the cocktail and keeps fans coming back for more.

Black Rock Spirits, makers of Bakon Vodka, present Sparkle Donkey Silver and Reposado, a new line of tequilas.

The founders of the brand say they wanted to have some fun with the way that most tequila brands market their products, including a website that leads visitors to believe that the spirit has a rich heritage dating back to the 1800’s.

While tongue-in-cheek about the history, they are serious about the quality of their 100% agave tequila.

AGAVE MARIA

DONKEY PUNCH MARGARITA

PREPARATION: Combine, pour over ice and enjoy.

PREPARATION: Add ingredients and a squeeze of fresh lime juice and splash of soda water to a sugared rim cocktail glass.

INGREDIENTS: 1 Part Agave Loco Pepper Cured Tequila 4 Parts Bloody Mary Mix

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INGREDIENTS: 1 1/2 oz. Sparkle Donkey Silver 5 oz. Cranberry Juice

Voli Light Vodkas, the world’s first line of low calorie vodkas with natural flavors, announces its latest fruit fusion flavor, Voli Mango Coconut Fusion. Voli’s sixth flavor is a blend of natural mango and coconut flavors with hints of pineapple. The tempting tropical fusion will carry consumers away with the flavors and aromas of an island paradise.

ISLAND OASIS

INGREDIENTS: 1 1/2 oz. Voli Mango Coconut 6 Blueberries 2 Strawberries 1 oz. Sweet and Sour Lite 1 oz. Light OJ PREPARATION: In a Highball glass, muddle fruit, add all ingredients and stir. Garnish with skewered blueberries and strawberry.

TASTE THE FUTURE

Frïs Vodka, the world’s leading freezedistilled vodka, is re-launching with a new look and a new range of flavors with a distinct frozen twist. Born in Denmark, Frïs Vodka (pronounced ‘freeze’) marries the quality of freezedistilled vodka to clean, crisp tastes of freshly cut citrus fruit with Frïs Citrus Freeze and juicy oranges and mandarin with Orange Freeze. Next year look for Frïs Whipped Freeze.

FRISCRANBERRY

INGREDIENTS: 1 Part Frïs Citrus 3 Parts Fresh Cranberry Juice Squeeze of Fresh Lime Juice PREPARATION: Combine ingredients in a highball glass with ice. Garnish with a lime wedge.

Cognac D’USSÉ, the newest innovation in Cognac, is a bold new expression masterfully crafted in the cellars of the Chateau de Cognac, a home with a 200-year legacy of creating some of the world’s finest Cognacs. D’USSÉ will launch with a unique VSOP (Very Superior Old Pale) ‘quality’ and delivers a bold flavor, smooth finish, and intense aroma unlike any other Cognac on the market.

THE CODE

INGREDIENTS: 2 oz. D’USSÉ 1 oz. Amaretto 1 oz. Fresh Pineapple Juice Dash of Bitters (optional) PREPARATION: Combine ingredients over ice.

Garnish with lemon half wheel and cherry.

Underdog Spirits launches Super Premium Big House Bourbon Whisky and Tupelo Honey Whisky, a blend of hand selected rye, corn and malted barley. The Honey Whisky is aged six years then blended with premium tupelo honey, which is sought after for its superior quality and balanced sweetness.

SUSPICIOUS FELLOW INGREDIENTS: 1 oz. Big House Tupelo Honey Bourbon 1/2 oz. Triple Sec 1 oz. Sweet and Sour Sauce 1/2 oz. Lemon Lime Soda

PREPARATION: Combine ingredients over ice in a rocks glass and top off with soda.

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SHAKING AND STIRRING

SPOTLIGHT LAUNCH

LEXINGTON BOURBON WHISKEY During the second half of the 19th Century, the Lexington was one of racing’s most successful thoroughbred sires.

Lexington Bourbon Whiskey was inspired by this winning tradition.

Patiently aged for years in Kentucky charred white oak barrels, Lexington Bourbon embodies the rich history of traditional whiskey making. At 86 proof, it combines the highest quality select grains of rye, malted barley and corn with purified water, resulting in a flavor profile that reveals deep aromas of aged oak and a hint of vanilla. The rye provides a perfect level of spice, while the malted barley allows the sweetness of the corn to peak through, creating a sensational taste.

Steadily becoming one of the highest rated bourbons amongst respected industry circuits, Lexington Bourbon is sure to make a serious impression on your palate with every sip.

For more information visit www.lexington-bourbon.com

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MAKING TRAVEL

Exciting!

Your signature style is something that sets you apart from the rest of the pack, and usually reflects your personality. You may have developed it without even knowing it, and hopefully it doesn’t require endless hours of maintenance. Perfecting your style should be fun and honing a style when creating new cocktails should be more fun, especially if you are using original flavor combinations and adding new twists to old classics. After all, the stylish mixer is often the cleverest at the party, for keeping the liquids up to snuff is the essence.

In general, people with a strong sense of self often have signature styles that others try to emulate. Throughout the pages of this issue of CHILLED iconic trendsetters, all with a unique personal style, are celebrated. Known for her incomparable style is our cover girl, Cyndi Lauper. Through her meaningful lyrics and attitude toward tolerance she reminds the world that setting yourself apart places you in a class by yourself and exhibits great courage, resilience and spirit. Her words inspire us all to be bold, in both life and behind the bar by showing our “true colors.”

But I see your true colors shining through. I see your true colors and that’s why I love you. So don’t be afraid to let them show, your true colors are beautiful, like a rainbow. Cyndi Lauper.

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Cyndi Lauper

True Colors Shining Through Van Gogh Vodka joins Give a Damn Campaign

Cyndi Lauper

, famously known as the girl who wants to have fun, has a career spanning decades as an accomplished singer, musician, writer, actress and activist. With millions of global record sales and countless awards and accolades, her creativity and talent resonates with each project she puts her heart and soul into. Her unwavering advocacy for lesbian, gay, bisexual and transgender (LGBT) equality began at the start of her career and continues to this day. In 2007 she created the True Colors Tour, merging music and public awareness about the issues facing the LGBT community. Following the tour Lauper founded the True Colors Fund, a non-profit that seeks to inspire and engage everyone, particularly the straight community, to become involved in the advancement of LGBT equality.

The fund launched the Give A Damn Campaign, an online public education and awareness initiative.

Throughout Cyndi Lauper’s career her music and the human rights focus became naturally connected. “Human rights and equality have always informed my music. The reason I love music so much, and what I hope to do with each of my songs, is lift people up,” says Lauper. “Music is a powerful tool that can help breakdown barriers, which is why from the start of my career I have done all I can to use music to try and make a difference like in the video for Girls Just Want To Have Fun. There was a woman of every race and ethnicity in that video.

I wanted every woman who saw it to feel represented.

Not just some, but everyone.” The same holds true with the impact of her lyrics, particularly her iconic hit, True Colors. “With True Colors, I did not fully understand the impact the song had until I was home pregnant with

my son and had the time to read a lot of my fan mail,” explains Lauper. “Every other letter was from a gay person telling me how much the song meant to them, that it got them through some really hard times as they struggled to come to terms with being gay or dealing with the hatred being thrown their way. It served as a wakeup call to me that I needed to do even more. While the intention of that song is certainly healing, its impact was something more than I could have ever hoped for.”

Cyndi Lauper’s sensitivity for issues concerning the L,G,B,T community is evident when asked about the ongoing efforts needed by society. “Marriage, while an important part of ensuring equality for gay people, is only one issue amongst many that gay and transgender people have to deal with every day.” Lauper continues, “Did you know that in over half the states in the country

"If one of us is not equal, then none of us are equal"

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you can be fired for being gay or transgender? That up to 40% of all homeless youth identify as gay or transgender, yet only up to 5% of the general youth population does the same? That, in over 70 countries around the world it is illegal to be gay or transgender?

The list goes on and on of issues that the community faces every day. Until that list is completely wiped away,

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we must continue to educate society and engage them in being a part of the solution. The younger generations get it, the majority of them are there already and hopefully that trend will continue as we keep up with our work.”

Although the trend for younger generations is tolerance, youth suicide, especially within the L,G,B,T community continues to be a crisis. “It has ALWAYS been a threat, the media and society only recently woke up to the fact that gay and transgender kids have been struggling with coming to terms with who they are while facing rejection at school, and sadly, in many cases at home,” says Lauper. “The real threat to our gay and transgender youth is rejection, the possible outcomes of that rejection are suicide, homelessness and many other unacceptable things. We can change things though, but it is going to take a lot of education, especially everyone sharing their personal story with the people who need to hear it the most. We also have to make sure that all schools are a welcoming environment for all kids, that there are inclusive services that are available for kids who may be at risk of becoming homeless or are homeless, and we need to make sure that there are resources for parents. It is not easy for them either. We need to help them understand what it means to have a gay or transgender child and what can happen if they reject them. That is crucial.”

Providing education, support, information and avenues for involvement are some of the many aspects offered through the Give a Damn Campaign. Van Gogh Vodka recently partnered with the Give A Damn Campaign to launch their Celebrity T-Shirt Project, which followed Van Gogh’s Cocktails without Prejudice program, in which bars and restaurants across the country served Van Gogh’s signature Give A Damn Martini, with a portion of proceeds donated to the Give a Damn Campaign. The Celebrity T-Shirt Project includes famous supporters like Jane Lynch, Alan Cumming, Idina Menzel, Chelsea Handler and Cyndi Lauper herself, who have all designed limited edition T-Shirts. “I am honored that Jane, Alan, Idina and Chelsea joined me in this fun project,” states Lauper. “Each of us designed our own shirt with a message about equality. Due to the generosity of Van Gogh Vodka, 100% of the proceeds from the sale of the shirts will go to support the Give a Damn Campaign. We have made a very limited run of the shirts and are already selling out. You can check them out and buy them at wegiveadamn.org.”

Cyndi Lauper She Bop, We Bop AS A PERFORMER KNOWN FOR YOUR TREND-SETTING FASHION SENSE, DID YOU HAVE A FAVORITE T-SHIRT THAT INSPIRED YOUR PERFORMANCES? Yes, it said “Though I walk through the valley of the shadow of death, I will fear no evil: for I am the meanest SOB in the valley.”

WHAT IS YOUR FAVORITE VAN GOGH VODKA FLAVOR? Their Rich Dark Chocolate!

HAVE YOU EVER BEEN A BARTENDER? Nope, never been a bartender, but I have attended many bars....

Lauper’s partnership with Van Gogh Vodka is intended to raise awareness, especially among the straight community.

Give a Damn Martini Created by The Cocktail Guru, Jonathan Pogash INGREDIENTS: 1 1/2 oz. Van Gogh Blue Triple Wheat Vodka 3/4 oz. POM Pomegranate Juice 3/4 oz. Monin Cinnamon Syrup Top with 1 1/2 oz. Sparkling wine PREPARATION: Shake first three ingredients well with ice and strain into a martini glass. Top off with chilled sparkling wine. Garnish with half orange wheel.

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“The Give a Damn Campaign was created to help educate my fellow straight people about the many issues impacting the gay and transgender community and to give them opportunities to get involved in moving equality forward,” says Lauper. “Whether it be sharing their story as an ally on our website, sending information, like one of our over 30 PSAs, to family and friends, or getting involved with one of our many partner organizations, the most important thing is for people to get informed and then get involved. In every successful civil rights movement in this country the majority has always joined with the minority to advance equality. Whites marched alongside African Americans, men marched alongside women, and now it is time to grow the number of straight people marching alongside gay and transgender people. I believe that most people are fair-minded and once they learn about the inequality faced by gay and transgender people they will want to get involved.”

Lauper’s message is clear for those who want to do more, “There are many things you can do, but most importantly is to talk.” She continues, “Whether you are a straight person who supports equality or you are a gay or transgender person, share your story. Tell the people in your life why the issues matter to you.

That is more powerful than anything in opening people’s hearts and minds. If you need some help in this area, visit wegiveadamn.org that is what it is there for, to help everyone share their story and share information.”

Lauper is an iconic artist, and has proven to have a gift that impacts the world in a positive way. She sums up the importance of equality in this country beautifully. “Equality for all is important to me, it is the ideal that this country was built upon. Unfortunately, as a nation we forget that sometimes. No one deserves to be treated as less than. If one of us is not equal, then none of us are equal. Whether it is because of race, religion, ethnicity, sexual orientation, gender identity or for whatever reason a group of people are identified as “different,” we as a society have to stand up and say that isn’t right. We have to say enough is enough and let our voices be heard so that we can be the society that we are supposed to be and I know we can be.”

Give a

Damn

Van Gogh Vodka partners with Cyndi Lauper and the Give a Damn Campaign.

Q & A with Norman Bonchick, Chairman and CEO of Van Gogh Imports VAN GOGH VODKA LAUNCHED COCKTAILS WITHOUT PREJUDICE TO SUPPORT THE GIVE A DAMN CAMPAIGN THROUGH THE PARTICIPATION OF BARS AND RESTAURANTS ACROSS THE U.S. TELL US ABOUT THE CAMPAIGN. The first round of promotions got off to a slow start as we tried to explain our goals and engage the industry.

Once they understood what we were trying to accomplish, many not only jumped on board but also asked if they could run the program longer than our initial request, which resulted in larger donations. All together we have had over 100 accounts sign on. We are truly grateful for the support of the community who want to show that they too Give A Damn about equality.

WHAT IS YOUR FAVORITE COCKTAIL? It changes from time to time. I might go for a straight up Van Gogh Blue Triple Wheat Martini with blue cheese-stuffed olives.

DID YOU HAVE A FAVORITE T-SHIRT GROWING UP? It was a Giants T-Shirt as Willie Mays was my favorite baseball player.

Visit www.wegiveadamn.org to find a ton of information and ways that you can get involved.

Join the campaign, it is free and we will keep you informed of the latest news and ways that you can make a difference.

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That’s So Trendy Personal Style Is In

In the mid-to-late 1990s, American bar tending began to take cues from the past. Everything from classic cocktails, to forgotten ingredients and fancy dress moved to the forefront of a bar scene long dominated by mixed drinks- and it’s stuck around. Now, in 2012, we’ve been back to basics: we’ve made our own grenadine, we’re squeezing our own juices, and we can hold each other accountable to make a great Manhattan. So what’s next? Applying personal style to cocktails is the next big trend. What’s your personal style?

Do you draw inspiration from your roots? Cocktail Maven Julie Reiner has a style all her own. She spent most of her childhood in Hawaii before establishing herself in New York, and she is inspired by both locales.

There’s no denying that she can knock a classic cocktail out of the park, but her true style is evident when you visit her latest project. After opening several wildly successful cocktail bars in Manhattan and Brooklyn, she paid homage to her Hawaiian roots with Lani Kai,

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By Ford Mixology Lab, New York

a tropical oasis that will transport you to an island far away. Call her style Tiki, however, and you would be mistaken; she refers to her mix of classic and tropical elements as “Modern Tropical.”

Are you a rule breaker? Ford Mixology Lab was born in San Francisco and was based on a “farm-to-glass” approach to cocktails. Kyle Ford first landed a bar job at a dusty bar in San Francisco’s North Beach neighborhood. The bar had a cranky old owner, but what it didn’t have was customers. Eager, yet frustrated, Kyle would head off to work each evening with a secret menu and a satchel of contraband: a juice press, an assortment of bitters and a bottle of simple syrup among them. The guests started coming for Kyle’s cocktails; the owner started complaining that he was using too many lemons, and lemons were expensive! Kyle developed a penchant for unique originals, using fresh juices and quality ingredients, and at any cost.

Do you honor history above all else? Personally, I like to think that classics are classics for a reason; to be crude, “if it’s not broken, don’t fix it.” I like to draw upon the recipes and rituals of familiar cocktails, and add my own twist. At my first bar job we’d free pour for the masses, and I’d get eye-rolls for bringing in such silly things as jiggers and julep strainers. I also started bringing in homemade syrups with which to create original cocktails: chocolate rose syrup, beef bouillon syrup, herb syrup...

Like bold fashions, along with the hits, I’m the first to admit that there were some misses.

Lani Kai is located in the Soho district of New York City.

Julie Reiner celebrates her signature style with a return to her roots.

No matter what your personal style, own it. Be you. Be bold.

Add your own flair. Pay homage. Break the rules. Take cues from those around you; Julie brought quality ingredients to a genre born in an era of convenience, and brought it halfway around the globe from where it began. Kyle found his way around the rules; he was too inspired to let rules stand in his way. My style developed by recreating classic cocktails, but with a twist. The beauty of today’s cocktail culture is that we all see the glass differently (though hopefully we all can agree its half-full). Be a trendsetter.

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THE LOCAVORE MOVEMENT CHALLENGES CONSUMERS TO BUY FOOD ONLY LOCALLY PRODUCED IN ORDER TO HELP THE ENVIRONMENT AND THE ECONOMY. THIS NOBLE COMMITMENT HAS BECOME INCREASINGLY TRENDY IN THE LAST FEW YEARS AND IS SHOWING NO SIGNS OF STOPPING.

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Across the world, menus are featuring ingredients produced within 50 miles of the bar or restaurant. Vegetables come from the chef’s farm. Charcuterie is made in-house from meats procured from a co-op or food cooperative the establishment holds a stake in. Herbs are carefully harvested from a garden on the roof of the building. Mixologists, like their chef counterparts, are embracing this trend enthusiastically by buying product locally, growing their own ingredients and creating cocktail menus that acknowledge local farmers.

Lynn House, co-proprietor of Eat, Drink and Be Midwest, is considered one of the approach’s staunchest proponents. “This topic thrills me to no end,” she says. “I am so passionate about celebrating local. This means local farmers, local talent, local spirit, wine and beer. The recent economy has proven that we need to stop exporting all our dollars and invest in the treasures that we have in our back yard. There is such a sense of pride when you can say to a guest, ‘I have been to this distillery they are great people,’ or ‘I personally picked the apples in your cocktail,’ and ‘the basil is from my backyard.’”

Craft distillers are also embracing this approach. Dry Fly Distilling of Spokane Washington produces their portfolio from “raw materials grown locally by sustainable farms.” Tuthilltown Spirits operates both farm and distillery, further blurring this line. Copper Fox Distillery, of Sperryville, Virginia employs the services of their own private grower for Thoroughbred Barley. Templeton Rye Whiskey, based on an old recipe from the Prohibition era, is bottled in small batches and is the kind of rye you would find made in an old farmhouse still. Templeton honors their 125-year old family farming tradition by harvesting a portion of their own raw materials in the rye fields they planted adjacent to the distillery. Back in the days of Prohibition, farmers would supplement their income by making small batch whiskeys, which rarely made their way past the town they were made in, let alone the state. In each of these approaches, one can see the imparting of a signature upon the flavor profile of the brands- a sense of terroir.

In addition to the obvious effects the locavore movement has on quality, the economic impact for the community, and the overall environment, one should also bear in mind some other benefits of this trend. Very importantly, humans tend to eat and drink with the seasons. Almost instinctively, we tend to desire the first heirloom tomatoes of the year in a fresh Bloody Mary or crave a Pumpkin Pie cocktail in the fall. By following the seasons, both sales and guest satisfaction increase.

This also perpetuates a creative cycle that inspires the people passionate about fine food and beverage. The farmer with increased revenue, plants more exotic heirloom varieties. The distiller or mixologist with access to this product then finds ever-increasing ways of expressing this in the glass. This, of course, trickles down to the guest who also becomes inspired by the fruits of everyone’s labor, purchasing more and influencing others to do the same. Ultimately, this is the very mechanism that drives this trend.

Distance, fuel, carbon footprints, resource depletion, costs, quality of product all point to local agriculture as a possible solution. Environmentally speaking, every little bit helps. Grow some tomatoes and cucumbers and taste the difference for yourself. Using fresh ripe fruit and vegetables in your drink recipes will make the best cocktail you’ve ever had.

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Down the

Rabbit Hole

By Chad Arnholt

A Walk Down Avenue A

Like a Potter

The walk to the subway from 6th Street and Avenue A on Manhattan’s lower East side tells a story. To venture a block in either direction from the quintessential cocktail bar Death & Co, is to risk stumbling upon a new bar based around tequila, a Cuban-style rum lounge or a bitters and vermouth tasting room. Stray a few blocks past Delancey Street and you can even risk falling into a Tiki escape.

I learned the art of ceramics from a man named Andy Nasisse. While teaching us a tiny lesson, a side note to the art of “throwing pots” as it’s called, Andy paused and said, “You could make an entire career out of exploring this one technique.” As I mull over the trends in the bar world today, Andy’s quip seems appropriate. Everyday new spirits and products make their way to our bars. A recent vendor brought me six pisco samples of differing varietals and terroirs - a few years ago you’d be hard pressed to find a single Peruvian brandy. Nowadays, any bartender could spend a lifetime exploring the unlimited variety of a single spirit.

The journey here is curious. Fifteen years ago one could hold in a shot glass the number of classic cocktail joints in New York City. Today, in a new golden age of mixing, the industry has explored the far reaches of the classic cocktail universe, yet, like the universe, it’s still growing. After convincing the consumer to love the drinks of Jerry Thomas and training a generation of bartenders to deliver the goods, where is there to grow? I’ll tell you.

Earlier this spring, after sipping mezcal at Mayahuel, but before slurping a Jet Pilot at PKNY, I jumped the train to Brooklyn on a recommendation. “It’s an absinthe house … but with great cocktails,” said a friend. At first I was suspicious of so small a niche as absinthe, but Maison Premeire delivered. Staring at a Parisian style marble bar with a built-in absinthe fountain, surrounded by cracked plaster walls and peeling paint, I was guided through two dozen expressions of ‘La Fee Verte’ and a couple of cocktails mixed by a mustachioed Maitre d’.

What could have been a novelty theme bar was, instead, an impressive cocktail and service program built from an honest investigation of a historically critical libation.

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Even though products and techniques continue to grow in number and diversity, the reality is the well rounded cocktail bar can only go so far in any one direction.

However, this growth means that there are deeper rabbit holes for bartenders to jump down. Pair this with more informed and inquisitive patrons and you have a bull market for specialization. No, you can’t do it all, but you can do a whole lot of one thing!

And as smaller markets begin to become mature cocktail havens, the sway toward specialization is spreading.

In Boston six years ago, there were a couple pillars of the cocktail world in No. 9 Park and Eastern Standard.

These were the “go to” places for everything - whiskey, tequila, rum, cocktails, and wine. The generation from those days trained others who’ve now opened beer and shot bars with great mixing IQ’s, cocktail hideaways and bars with centrifuges. At Citizen Public House bar gal Joy Richard has positioned a craft cocktail program around a library of 160+ whiskies. We are essentially a whiskey bar but with great cocktails. But when we get a box of 35 scotch barrel samples and find ourselves peering down the rabbit hole, Andy’s tiny lesson often pops into my head.

A SHORT JOURNEY THROUGH THE COCKTAIL UNIVERSE DEATH & CO. - EAST VILLAGE, NYC Pseudo speakeasy with inventive cocktails and small plate lounge appeal. Deadly serious about the details.

MAYAHUEL – EAST VILLAGE, NYC Cozy, sexy and cool temple paying homage to mezcal and tequila.

PKNY – LOWER EAST SIDE, NYC Omakase style- you pick the category they pick your drink in a tiki atmosphere.

MAISON PREMEIRE – WILLIAMSBURG, BROOKLYN Like time warping to the French Quarter in the late 1800’s to enjoy the pleasures of absinthe and oysters.

NO. 9 PARK – DOWNTOWN BOSTON, MA Over a decade and still elegant, arty and wellbalanced cocktails and food menu.

EASTERN STANDARD – KENMORE SQUARE, BOSTON, MA Mixing up craft cocktails since before the latest crafting cocktails craze.

CITIZEN PUBLIC HOUSE – BOSTON, MA Neighborhood cocktail lounge with a selection of over 100 whiskeys and where you will find Chad Arnholt tending bar.

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. . . k r o w k c o l C e g n Ora Like

S

et an open course for the virgin sea! Won’t you come sail away with me? To the island of Curaçao. You, me, and an orange tree. Oh yes, things are about to get pithy.

It’s 1527. We’re Spanish. We are exploring the Western Sea and happen upon a little island. What are we going to do once we hit land? Plant some fruit.

Problem is, this pretty little island doesn’t care much for us, or our fruit. Once our tree flowers, our oranges grow oddly green and bitter. Homesick, we return home and leave our failed experiment behind.

But not all is lost for our orange tree. Abandoned oranges, left to dry under hot Caribbean sun, the peels shriveled and the essential oils concentrated.

Much to the chagrin of our own wallets, someone else discovered that these peels could serve as the basis for something amazing and exotic. Liquid gold.

Soak those peels for several days in some brandy, add some rare spices and sugar, and Orange Curaçao

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By Kyle Ford

is born. Naturally, bottle and export to the thirsty European masses, who clamor for anything interesting from across the world. A continent forever intrigued.

Tastes change. As to be expected, the French started to demand something more refined. Almost simultaneously, two iconic products emerged. In 1875, Edouard Cointreau introduced Triple Sec, a drier orange liqueur distilled from bitter and sweet orange peels and neutral alcohol. In 1880, Alexandre Marnier introduced Grand Marnier, a liqueur made from Cognac brandy, bitter orange peels, and sugar. Cointreau’s Triple Sec defines a new light style of orange liqueur, while Marnier’s liqueur riffs Curaçao’s past.

So, the big question is, why do we care? Well, Triple Sec and Curaçao have a very strong tie to the world of mixology. Ever heard of the Sidecar, Margarita, Mai Tai, or Cosmopolitan? Dig a little deeper and you’ll happily imbibe a Corpse Reviver No. 2, Seelbach, Jasmine, or Brandy Crusta.

With the resurgence of classic and well-crafted cocktails, it is no wonder that orange liqueur is once again taking the spotlight. Thoroughly pleasing to near all palates, orange essence is perhaps the most versatile and complimentary flavor to any base spirit. Orange liqueur, therefore, is a powerhouse behind the stick and a necessary modifier for any serious mixologist or home enthusiast.

It serves as a way to balance a cocktail, add complexity and sweetness, without sacrificing integrity.

But, if you are asking me, I always like to chalk things up to America’s cowboy nature. Rumor has it that Cointreau was one of the few treasured bottles to be pulled through floorboards during Prohibition. I’ve actually confirmed its first American appearances in my personal collection of 1920’s cocktail books.

Therefore, it is possible that our love for orange liqueur was originally born out of scarcity and allure.

So, is it a rising trend? Only if you are serious about making great cocktails. And I hope that you are. While the icons will forever hold court in our hearts and cocktails, new orange liqueurs are coming to market everyday. Orange Curaçao, in particular, is being redefined by lauded cocktail historian David Wondrich and Pierre Ferrand. Or, you can pick up a bottle of Senior’s Curaçao of Curaçao, a recipe that dates back to 1896. Not enough options for you? Other mustachioed neo-liqueurists are waiting in the wings to tempt you with their exotic stories, ingredients and historical bents.

My advice to you is to know your products and their appropriate application, because not all orange liqueurs are created equal.

Keep an eye on proof, spirit base, and sugar level. For instance, a proper Mai Tai is not the same without the sweet complexity of a good Curaçao. A Margarita’s signature brightness is dependent upon the dry orange delicacy of Cointreau.

At the end of the day, this trend simply means greater awareness and appreciation for what is going into our glass. I’ll happily drink to that.

Bowie Knife

Created by Kyle Ford, Ford Mixology Lab INGREDIENTS: 3/4 oz. Cointreau 1/2 oz. Bourbon 1/2 oz. Blanco Tequila 2 dashes Fee’s Old-Fashioned Bitters PREPARATION: Stir all ingredients with ice and strain into a chilled cocktail coupe. Top with 1-2 oz. of chilled Brut Champagne and garnish with a lemon peel.

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Alchemy Present A Magical Mix of Past and

By Christopher Osburn

W

s never repealed? We hat if the Volstead wa to visit very secretive would all be forced keasies if we wanted and mysterious spea d nerve two. How exciting an to enjoy a cocktail or ializing soc to be drinking and racking would it be rst in bu to ing “fuzz” was go while wondering if the with h oc ho r ou of all destroy at any moment and their axes? many ended in 1933, but, like Prohibition may have ence. eri still craves that exp people, Alex Beltrami tions oc nc Co Alchemy Spirits & That’s why he opened ws do win t ou d cke “With its bla in Tallahassee, Florida. ine est nd cla its d an air ned presenting an abando acy of r is centered on the leg ba the , try en ay yw alle ally,” tur na es, liti hout the illega at 1920s speakeasies, wit er) nd rte (ba st mi he o an alc says Beltrami who is als the speakeasy. s, the hibition-era speakeasie In the tradition of pro ation erv d only those with a res entry is tucked away an ay. yw alle the enter through know the process to ate im int an in nal cocktails “Guests enjoy artisa rules of abiding by traditional ile wh all re, atmosphe e.” urs co t, to speak easy, of speakeasies – the firs of visiting an online at Alchemy consists Getting a reservation and getting an alchemymidtown.com at tem sys on ati reserv queried for the n arrival, guests are entry password. “Upo escorted by the stoic doorman and entry password by the gh an alleyway ou thr aightforward hostess lit threshold.” knowledgeable yet str ly dim the e stepping across for be by ne go era an of greeted with very, to alchemy, you will be Once you gain access tly from mirrors sof t ec intage sconces refl “V r. co dé e tag vin ro, ret for an experience of leathers set the tone while rich woods and n and décor conjures s Beltrami. “The desig easy refinement,” say tion, handcrafted otleg liquor consump bo of es ag im c lgi sta up no of lore.” Make sure den flasks and tales family concoctions, hid rtenders are trained havior because the ba to be on your best be beautiful and e while they produce ett qu eti ur yo or nit to mo ails. delicious artisanal cockt pular because it’s hemy is unique and po Beltrami says that Alc e speakeasy vibe “Th a. er bar in the are oth ry eve n tha nt ere diff s quickly become a to Tallahassee and ha is one that is unique id with reservations. ny nights booked sol favorite spot, with ma

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in North Florida We are also the first speakeasy of its kind ction.” distin of t poin e ediat which gives us an imm

Like all Alchemists, Beltrami has his own drink specialty. Give it a mix.

joins the elusive You might be wondering how someone Alchemists was of staff “The . ranks of the alchemists the concept,” ing open of nce adva in well hand selected dy employed alrea says Beltrami. “Some Alchemists were others were while epts conc at one of our other eclectic d on their base ted selec and ited painstakingly recru exceptional er respect for the craft, their ability to deliv build and help to e desir service and their passion and ept.” conc the of maintain the integrity , the alchemists After the hiring process was complete the country to nd arou ies keas traveled to different spea t them. They abou like ’t didn and liked they figure out what porated incor and used information that they compiled sophy. philo ating oper own and enhanced ideas into their atmosphere at Beltrami can’t stress enough that the of the 1920’s. ies keas spea Alchemy is on par with the . “Not only says he ,” gets it as entic “Alchemy is as auth age to the hom pay ship sman craft the and s do the drink design, ts, dien ingre prohibition era, but the uniforms, won’t We well. as does ette décor, verbiage and etiqu fiftyseats only that e venu a in le peop red cram two hund s area itan opol metr five. There are speakeasies in major way’ their ‘lost have They se. that haven’t stayed the cour all people. Come so to speak by trying to be all things to be that place.” hell or high water, we are not going to

StayLucky INGREDIENTS: 2 1/2 oz. Hudson Corn Whiskey 3/4 oz. Ginger syrup 1/2 Lime Cucumbers Fever Tree Soda

PREPARATION: Muddle two cucumber slices in a mixing glass with lime, ginger syrup and whiskey. Fine strain over ice in tumbler. Top with Fever Tree Soda, stir gently, garnish with cucumber.

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w York

By Ford Mixology Lab, Ne

Call me biased, but I believe gin is at the

forefront of today’s drinking trends. From the nature of the spirit itself and the flood of “New World” gins, to the resurrection of forgotten gin cocktails, gin is in! Open any old cocktail book and gin references are plentiful but for a significant portion of the latter part of the last century, that was not the case. Just how did we get here?

Shop the gin section of your local liquor store and prepare to be overwhelmed. A few short years ago, there were limited options; twenty years ago, you would have been lucky to have four selections from which to choose.

Today, with distilleries popping up from San Francisco to Brooklyn (and everywhere in-between) it seems that not only is everyone drinking gin, but everyone is trying their hand at making it as well. Why gin? To know where we’re going its best to consider where we’ve been.

English gin descended (somewhat) from Genever (meaning juniper), a juniper flavored barley wine from Holland. While fighting alongside the Dutch in the Thirty Years’ War, English soldiers noticed that their compatriots would take a swig of something before heading out to battle. Seeing as this increased their performance, this liquid they drank was dubbed “Dutch Courage.”

back to 1793. The timing and geographic location of these gins placed them (and a select few others) in a category now referred to as “Old World.”

In 1920, something terrible happened: Prohibition.

Granted, we were at the time an unruly and drunken society in need of sobering, but this thirteen-year ban turned an industry and a craft on its head. Unable to buy gin from overseas, Americans became resourceful.

The term “bathtub gin” is exactly what it sounds like; people began making their own gin in their bathtubs.

During Prohibition, the most popular item in the Sears Roebuck catalog was juniper oil! When all else failed, home “distillers” would turn to other pine flavorings, like turpentine. As a result, gin fell from grace. Undoubtedly, perhaps due to the turpentine, gin put a bad taste in people’s mouths. Today, however, the tide has turned.

The growing class of modern gins or “new generation” gins are usually less dry than traditional gins and while keeping the long-established juniper berry flavor, other botanicals are pushed more front and center, so the taste is more herbal, floral or citrusy and much less juniper-forward as in old-school gins like Tanqueray.

Hoping to find their own courage, the English began distilling gin, a juniper and botanical flavored grain spirit. Their chosen poison proved to be less than palatable, and thus sugar was added. Today, we know sweeter-style gin as “Old Tom” gin, but at the time it was simply gin. In fact, depending upon the date of an old cocktail book, what is called for in a recipe as gin may have actually been its sweeter relative, Old Tom.

Bombay Sapphire, introduced in the late 80’s with its distinctive blue bottle, is a little bit spicier than the original while lighter and more floral than most. Ever evolving the formula, Bombay recently launched East, introducing unique flavors like lemongrass and peppercorns to their recipe. Hendrick’s Gin is another “new generation” gin and is made with delicate floral flavors like rose petals and also cucumber, both much more prominent than juniper.

As the English became more adept at distilling, new styles began to emerge. London Dry gin arrived on the scene. Named not for its city of origin (it need not hail from London), it is a drier style with juniper as the prominent botanical flavor. Tanqueray is the quintessential London Dry, with a heritage dating back to 1830. This time-honored classic is perfect to mix in a gin cocktail needing an assertive juniper flavor.

Another classic example of a London Dry is Bombay, with a recipe dating back to 1761 and about as original as a modern gin can get. Plymouth gin, another historic style, is made only in Plymouth, England, and dates

Americans, and other New World distillers, are once again resourceful. We enjoy gin, we see the demand for gin, and we realize that gin is fairly inexpensive to produce. Thus, we set out to do what the English have excelled at for centuries. After all, gin is a spirit based on emulation. The English sought to emulate the Dutch, and made a pretty great product. New World distillers seek to emulate the Old World, while demonstrating their creativity and independence with interesting botanicals, and even terroir-driven gins.

Perhaps, American distillers are just trying to find their courage.

In today’s climate, we could certainly use some.

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Ciders Exploring the Growing Appeal

By Lynda Calimano

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If you live anywhere outside the United States, you use one phrase for the liquid you get when you grind apples and press them for juice, and another phrase for what you get when you ferment that juice. In England, for example, you press apples to get “apple juice”, and you ferment juice to get “cider”.

But in the United States, “cider” may mean either fresh juice or fermented juice, so it becomes necessary to add a qualifier. “Sweet” cider is unfermented—think about the big brown plastic jugs you would purchase at an orchard or even your local supermarket during the fall season—and “hard” cider is fermented, a drink to be enjoyed by adults only.

Hard ciders have a long and historically significant history in America and the world. It was in the 1700s and 1800s when it peaked in popularity as an enjoyable beverage for early Americans.

But as European immigrants brought their honed beer-making skills to America, hard cider took a back seat to beer and was stifled yet again during and after the days of Prohibition. As we fast forward to today, we see that hard ciders and perries (cider made from pears) are making a strong comeback.

women is also cited by several industry pros as a key growth factor, being watched with a careful eye.

In a recent announcement, Dutch brewer Heineken N.V. finalized its plans to take over the U.S. distribution of Strongbow, the No. 2 alcoholic cider in the country by sales, from closely held Vermont Hard Cider Co., maker of the market-leading Woodchuck brand.

Heineken plans to significantly ramp up distribution of Strongbow in the U.S., leveraging its network of hundreds of wholesalers already carrying the company’s flagship lager and Mexican beer labels including Dos Equis and Tecate. The Amsterdam-based brewer also is betting Americans’ historic ties to cider will fuel faster growth than in other countries.

MillerCoors LLC, the second-largest U.S. brewer, earlier this year paid about $40 million to acquire Minneapolisbased Crispin Cider Co., a company that produced its first cider in 2008. And not to be outdone, AnheuserBusch InBev NV the No. 1 brewer in the U.S. and maker of Budweiser, earlier this year launched a low-calorie cider under its Michelob beer brand, following the Boston Beer Co., makers of Samuel Adams lager, who rolled out their Angry Orchard ciders nationally.

While hard cider sales make up less than 0.5% of beer volumes in the U.S. (according to Euromonitor International), watch for the addition of limited releases and creativity emerging from this segment. Artisan producers will be challenged to stretch the boundaries of cider making and cider taste profiles hoping to mirror the recent growth and successes of the craft beer market. Cheers!

“

Not unlike wine grapes, apple harvests can yield varieties which are sweet, tart, and even bitter or sour. Under the direction of a skilled cidermaker, the resulting juice is often blended or mixed with other fruits or spices to achieve the desired taste. Depending on the cider producer, their recipe and this desired outcome, fermentation time can vary from just a few weeks to many months, with longer maturation adding complexity to the final product.

More Americans are quenching their thirst with hard cider than in the recent past. While cider sales in the U.S. are on the rise (reporting $448.8 million in retail sales last year - an increase of 23% from 2010 according to Euromonitor International), making and selling cider is anything but new. It is a once-sleepy alcohol category enjoying a remarkable renaissance driven by both breweries and wineries taking advantage of this fast-growing interest and appeal.

These sales represent a new and viable revenue stream especially for the softening U.S. beer market—with some cider producers actively promoting to a new target audience, those unable to enjoy beer due to gluten intolerance. In a recent interview for the online news source Voice of America, Bob Caloutti, who sells beer and wine in Rutland, Vermont, and carries several brands of hard cider, told reporter Nina Keck “cider has been around forever and then if you throw in the gluten-free aspect, there’re a lot of people who can’t have gluten, which is obviously a common factor in beer, so I think cider is here to stay.” Cider’s appeal to

“

W

ith the renewed interest in eating and drinking local, it is no wonder that ciders are following in the wildly popular footprints of craft beer, and often compared to wine. But to understand ciders, one must first understand the definition of cider.

Apples are to cider what grapes are to wine.

HEINEKEN USA adds UK import Strongbow cider into their already diverse product portfolio, which includes Heineken, Dos Equis, Newcastle, Amstel Light, and more.

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FANTASTIC FALL COCKTAILS DURING THE FALL MONTHS, MIXOLOGISTS CELEBRATE THE CHANGE IN THE SEASONS BY SERVING UP WARMER COCKTAILS MADE DELICIOUS WITH AUTUMN TASTES LIKE APPLE, PUMPKIN, CRANBERRY AND CINNAMON. THESE FAVORITES, BURSTING WITH FALL FLAVORS FROM APPLES TO RED PEPPERS, COURTESY OF THE PERFECT PURÉE OF NAPA VALLEY, ARE A GREAT WAY TO TRANSITION INTO CRISP NIGHTS.

APPLE LEMON COMFORT INGREDIENTS 1 1/2 oz. Charbay Vodka 1 1/2 oz. The Perfect Purée Green Apple Puree 1/4 oz. The Perfect Purée Meyer Lemon Concentrate 1 oz. Simple Syrup Gläce Luxury Ice Mariko sphere Green Apple slices for garnish PREPARATION Place Mariko ice sphere in a martini glass and set aside.

Add remaining ingredients except garnish into a Boston Shaker with regular ice. Shake and strain into martini glass over Mariko ice sphere. Garnish with green apple slices.

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BLACKBERRY GINGER MARGARITA CREATED BY MANNY HINOJOSA

INGREDIENTS 1 oz. Corzo Silver Tequila 3/4 oz. Campari 2 oz. The Perfect Purée Blackberry Puree 1/8 oz. The Perfect Purée Ginger Puree, thawed 3/4 oz. Fresh Lime Juice Agave Nectar Fresh Blackberries and lime twist for garnish PREPARATION In a mixing glass, add the ingredients with ice.

Shake and pour over fresh ice in a salt-rimmed glass.

Garnish with fresh blackberries and a lime twist.

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HERBAL SUNRISE CREATED BY CAROL DONOVAN INGREDIENTS 1 1/2 oz. Tito’s Handmade Vodka 3/4 oz. The Perfect Purée Thyme & Citrus 1/4 oz. The Perfect Purée Strawberry Puree Splash of Barritt’s Ginger Beer PREPARATION Combine vodka, Thyme & Citrus and Strawberry Purée together. Pour over ice into glass. Top with ginger beer. Garnish with thyme sprig or strawberry slice.

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ROASTED AGAVE MARGARITA CREATED BY MANNY HINOJOSA INGREDIENTS 1 1/2 oz. Corzo Reposado Tequila 3/4 oz. Mezcal Blanco 1 oz. The Perfect Purée Roasted Red Pepper Purée 1 oz. Fresh lime juice 1 oz. Agave Nectar 3 Dashes of Roasted Pasilla Chile Powder Pasilla Chile Salt (for rim) PREPARATION Combine the first 5 ingredients in a mixing glass with ice. Shake and strain into a glass with fresh ice. Finish with a Roasted Red Pepper and Pasilla Chile foam. Garnish with Pasilla Chile salt around the rim.

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Newport Folk BRIDGING PAST, PRESENT AND FUTURE George Wein, Chairman of the Newport Festivals Foundation, Inc. has announced the dates for the upcoming festivals in Newport, Rhode Island, and you can bet that people everywhere have saved the dates.

Not only does Newport have the reputation for being associated with America’s cream of the crop, this quaint town with its picturesque scenery has a fascinating history complete with centuries-old homes and historic landmarks.

Whether sailing, relaxing, or strolling through the hundreds of charming shops and eateries, this town is the perfect setting. Also known as, ‘The City By The Sea,’ Newport has been a prime vacation spot for years, but clearly with events, like the Newport Folk Festival and the Newport Jazz Festival, this lazy little sailing town becomes packed with people who are ready to party.

According to Wein, “More than 40,000 people attended the two festivals, many from throughout the area and from around the world. Music lovers are already looking toward next year’s concerts…” This summer’s Folk Festival sold out three months in advance, a first for the 53-year old festival. The Folk Festival caps at 10,000 and intimately joins music fans with veteran artists who are known to hang out and enjoy the other performances. The festival also provides a platform for up and coming artists hoping to get their big break, just like a young, unknown Joan Baez did years ago.

This year’s festival stretched the “folk” genre a bit, with headliners including Jackson Browne and My Morning Jacket. Not unlike almost 50 years ago when Bob Dylan famously traded in his acoustic for an electric guitar during his Folk Festival performance, turning folk and its place in American music on its ear.

y Newport

Photo courtes undation

Festivals Fo

Brian Lima Ph

otography

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Photos courtesy Brian

Lima Photography

Festival Although the festival veered away from its roots, veteran acts introduced their music to a younger audience and contemporary crowds got a taste of authentic folk tradition with highlights like an honorary tribute to the godfather of the genre, Woodie Guthrie. His very large family, led

by Ario Guthrie, “reunited” for a performance of his songs to mark his centennial.

Other various styles of music including the soulful sounds of Alabama Shakes rounded out the more than 50 festival acts on the centuries-old Fort Adams stage.

Jim James, vocalist and guitarist for My Morning Jacket, has said he is not surprised by the festival’s staying power. “It is a transcendental, beautiful experience that goes way beyond playing a festival,” he said. “There’s just something so special about Newport, playing on the main stage and looking out to see the boats on the water. You don’t ever get a chance to play for a bunch of sailboats.”

NEWPORT STORM BREWERY. THE CITY BY THE SEA IS DEFINITELY A VERY SALTY TOWN. YOU NEED A BEER!

“We were so excited to be involved with the festival for the first time this year,” says Taylor Butzbach, Public Relations and Events Manager for Newport Storm Brewery. “We were the only beer available for purchase at the two beer gardens throughout the whole weekend, including the Friday Wilco show! We were also the only beer and rum served at the Saturday night Second Annual Backstage Benefit BBQ. It was a great experience, as Rhode Island’s Microbrewery, to be a big part of such a renowned event and longstanding tradition. The music was moving, the beer flowed and despite a few raindrops here and there, Newport shined!”

Newport Storm’s Thomas Tew Single Barrel Rum was featured in the Folk Festival’s signature cocktail the Dirty Mojito- a mojito with a local twist. Give it a mix!

Photo Newport Storm

Pete Lanouette with Ario Guthrie, who is enjoying a Newport Storm.

Side Bar

Thomas Tew Dirty Mojito

INGREDIENTS: 1 1/2 oz. Thomas Tew Rum 1/2 oz. Lime juice 2 oz. Simple syrup 1 1/2 oz. Club Soda 2 Mint Leaves PREPARATION Add rum, lime juice and simple syrup to glass with ice. Top with club soda and garnish with mint leaves.

Photo courtesy Newport Festivals Foundation

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SPOTLIGHT

BLUES CAFE

Major Acts.

Small Venue.

The Blues Café located waterfront on Thames Street in Newport, Rhode Island is the prime after party location following the Newport Folk Festival. The small 300-capacity blues bar becomes the main attraction for festival-goers each night after the festivities wind down. With lines stretching well outside the door, the party picks back up with heavy hitters unbelievably taking the small local bar stage with all proceeds benefiting the Multiple Myeloma Research Foundation and the Newport Festivals Foundation.

This years curators, Deer Tick, are native Rhode Islanders, Newport Folk Festival mainstays and fans of the Blues Café. In addition to playing opening night at the festival, Deer Tick played every night at the cafe, joined by Sharon Van Etten and festival headliner and genre icon Jackson Browne, among many others.

Along with listening to the bands in the most intimate of settings, Folk Festival fans have the opportunity to rub elbows with other power acts, not necessarily playing but hanging out at the bar. Front man for My Morning Jacket, Jim James and friends hung out among the wave of fans taking in the after show at the café.

The legendary café is one of Newport’s treasured restaurants and music entertainment venues, receiving numerous accolades including “Best Live Music Venue” by the Providence Phoenix.

Right in the heart of Newport, the Blues Café adds soul to the city.

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Brian Lima Photography

SideBar DEER TICK ROCKS NEWPORT BLUES CAFÉ.

RI’s Newport Blues Café has attained something of a legendary status, thanks to Deer Tick and friends who sold out shows for all three nights after the Newport Folk Festival.

Tickets for admission to the Blues Café after party went on sale and three hours later they were sold out. It just so happens that this was the first time in history that the Folk Festival completely sold out all three days as well. All proceeds from these benefit shows, sponsored

by ASCAP, are donated.

“We had such a great time last year with Dawes, Trampled by Turtles, and all the other great bands that played, we knew we had to do it again and do it bigger,” Deer Tick’s John J. McCauley told Billboard.com. “It’s awesome that we got so many great artists to come out and play for two good causes this year.”

Fans who were lucky enough to buy the coveted Blues Café tickets enjoyed listening to festival headlining bands up close and personal in this intimate, neighborhood bar type venue.

Everyone else stood outside with ears pressed up against the outside café walls and still enjoyed a great show.

Newport Blues Cafe

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MIX IT UP

LAST CALL

Liquid Library UNQUENCHABLE

By Natalie MacLean

An accredited sommelier and James Beard-award winning writer, MacLean enlightens and entertains with her jaunts from around the globe and the incredible wines at affordable prices she discovered along the way. Making many stops, MacLean engages people behind the labels and touches upon important cultural and industry discussions from organic farming to the ins and outs of pricing.

THE NEW OLD BAR: CLASSIC COCKTAILS AND SALTY SNACKS FROM THE HEARTY BOYS Steve McDonagh and Dan Smith

The cocktail experience is demystified with 200 timeless cocktail recipes as well as straightforward advice on mixing drinks and equipping a home bar.

Since no cocktail party is complete without snacks, recipes for fun and easyto-make appetizers are included. Perfect for holiday entertaining.

BOTTOMS UP: A TOAST TO WISCONSIN’S HISTORIC BARS & BREWERIES

By Jim Draeger and Mark Speltz

Beginning with inns and saloons, the book explores the rise of taverns and the breweries, the effects of temperance and Prohibition and attitudes about gender, ethnicity and morality.

Also traces development of the megabreweries, dominance of the giants and the emergence of microbreweries.

MICRO-DISTILLERIES IN THE U.S. AND CANADA

By David J. Reimer Sr.

The only guide to North American micro-distilleries that’s perfect for fine spirits connoisseurs or novices pouring into the spirit world, and for anyone who wants to find great spirits while traveling. Also a great resource for anyone who wants to start their own micro-distillery.

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The King of Vermouth Since 1786 PLEASE DRINK RESPONSIBLY. Imported by Wilson Daniels Ltd. St Helena, CA

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.

AWARDED 14 VODKA MASTERS PRIZES IN THREE YEARS, INCLUDING THE GOLD MEDAL FOR SMOOTHNESS IN 2010 AND 2011.