Chilled Magazine - Volume 6 Issue 2

CHILLED RAISE YOUR SPIRITS

THE AMERICAN CRAFT DISTILLERY MOVEMENT

HOT TREND

TWO SPIRITS FOR THE PRICE OF ONE

ICE

Drew Barrymore Wine

IS IN

GIVE IN TO

HONEY HOW TO MIX

TASTY SHRUB COCKTAILS

VIVA LA CUBA LIBRE!

Volume 6 - Issue 2 U.S. & Canada $4.99

DISPLAY UNTIL SEPTEMBER, 2013

Hennessy.com PLEASE DRINK RESPONSIBLY. Imported Cognac Hennessy ®, 40% Alc./Vol. (80˚). ©2013 Imported by Moët Hennessy USA, Inc., New York, NY. HENNESSY is a registered trademark.

They say I’ve sold over 20 million records.

But I still look up to those who came before me.

The jazz legends who left an impact way beyond the world of entertainment.

Every track a menifesto, every solo an act of rebellion.

To be truly worthy of their legacy.

That’s my Wild Rabbit.

— NAS

W H AT ’ S YO U R W I L D R A B B I T ?

Never stop. Never settle.

CONTENTS

V6-ISSUE 2

features

66

78

86

Drink With the Stars

America’s favorite flavor

Rum, Sun, World of Fun

Celebrity Vineyards

68

Hey Bartender Documentary The Ultimate Bar Stars

The Flavor of Honey

Miami Rum Festival

80

88

Where it all began

Experiencing the Flavor Tour

The American Craft Distillery Movement

The Perfect Purée of Napa Valley

70

82

90

Hosted by William Grant & Sons

The Domination of Craft Beer

American History

Hey Bartender Premiere Party

What’s On Tap

Cocktail Recipes

72

84

94

Recapping NYC’s event of the year

Prestigious Portfolio Tour

The Village Tap

The Manhattan Cocktail Classic

74

Glenfiddich

Commemorates 125 years of excellence

76

Spirits with a One-Two Punch Hybrid liquor trend

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Palm Bay Event

Spotlight

CONTENTS

V6-ISSUE 2

departments

VOLUME 6 - ISSUE 2

EDITOR IN CHIEF Gina Farrell MANAGING EDITOR Anthony Graziano EXECUTIVE EDITOR Vicki Cruz

Editor’s note

PUBLISHER Jeff Greif

08 A Message From Lesley Townsend Duval

ASSOCIATE PUBLISHER Thom Meintel

Bottoms up 10

12 14 16

ACCOUNT EXECUTIVE Annie Borgerding

Cool Products Stuff you need to know about Cool bottles – Kentucky Derby Winners How to – Mix a Shrub Cocktail Destination – East Coast Luxury Bars The place to be.

ADVERTISING COORDINATOR Emma Louise Hohenstein ADVERTISING ASSISTANTS Chris Aviles ART DEPARTMENT Daniel Batlle

The locals

20 Bartender Submission

Chris Cardone 22 Bar Manager Profile

Camille Austin 24 Competition

Bacardi Legacy Finalist 28 Distillery Profile

Montanya Distillers 30 Brand Owner Profile JEM, Texas 32 Distillery Profile

Kilbeggan Whiskey 34 Brand Ambassador

Claire Smith 38 Spirited Business

Snake Oil Cocktail Co. 40 Spirited Celebrity

Anderson Davis 42 Spirited Band

Oogee Wawa

EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Lynda Calimano, Anthony Caporale, Bryen Dunn, Sarah Meyer, Kathleen Cromwell, Ariana Fekett, Megan Eileen McDonough

56 78

CONTRIBUTORS Lesley Townsend Duval, Cynthia Dial Mike Salerno, Paul Artrip, Richard Fri, Claire Smith, travelsquire.com PHOTOGRAPHERS Sara Jordan Daniel Restrepo Cherie Rice Tommy Vassiliou Jason Norden Mario Pascual Nombela Images: Shutterstock.com Cover Image: Wilson Daniels LTD SUBSCRIPTIONS TO SUBSCRIBE TO CHILLED MAGAZINE (PRINT OR DIGITAL EDITION AVAILABLE ON YOUR PC, TABLET AND SMART PHONE VIA OUR CHILLED APP) LOG ON TO CHILLEDMAGAZINE.COM

Mix it up

HOW TO REACH US INFO@CHILLEDMAGAZINE.COM

18 Behind the Herbal Bar 36 True Blood Celebrities 44 Spirited Trend – Cocktail Kits 58 Spirited Trend – Milkshakes 60 Chillin’ With – Nick Hawk 62 Shaking & Stirring – Launches 96 Last Call – Liquid Library

ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C.

Advanced Mixology

46 Drink In History – Cuba Libre 48 In The Know – We are the Nightlife 50 Spotlight – Twenty Grand Vodka 52 The Buzz – Fruit Flavored Ice Cubes 54 Food Know How – Coffee 56 Tools of the Trade – The Aviary

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CHILLED MAGAZINE Volume 6 - Issue 2 Copyright ©2013 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademark owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

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CHILLED MAGAZINE

A BOLD NEW EXPRESSION OF COGNAC /dusse.cognac

@dussecognac

GOLD M EDA L W Inn ER 2013 SAn FR AnCISCO WORLD SPIRITS COMPETITIOn

@dussecognac

dusse.com ENJOY RESPONSIBLY. ©2013 D’USSÉ IS A TRADEMARK. IMPORTED BY D’USSÉ SPIRITS, CORAL GABLES, FL. Cognac – 40% ALC. BY VOL.

EDITOR’S NOTE

V6-ISSUE 2

GUEST EDITOR LESLEY TOWNSEND DUVAL

The growing “trend” of craft spirits has served to underscore my unflappable conviction that what we’re witnessing now in the world of cocktails is precisely the same overhaul that transpired across the culinary landscape about fifteen years prior. An ingredients-based approach; a focus on locality; an emphasis on small, seasonal, and slow – these are all “trends” which we’ve witnessed (and gustatorially enjoyed) as the collective American palate has grown more sophisticated in its tastes and more exacting in its demands. We’ve laid the ground rules for what is served on our plate; it only makes sense that we’d begin to focus our attention with equal scrutiny on what is served in our glass.

As you may surmise from the quotation marks, I of course do not think that this is actually a “trend” in any sense of the word – Now that we’ve started to pay attention to where ingredients come from, and the care with which those ingredients were made, there’s (thankfully) no turning back. And, of course, American craft distillers are ready, willing, and eager to take up the charge.

We’ve just wrapped up the fourth annual Manhattan Cocktail Classic, and the number of American craft distillers participating this year was absolutely staggering – two dozen from New York State alone. I am extremely excited and filled with optimism at the prospect of seeing this “trend” continue to grow over the next decade. This issue of Chilled Magazine celebrates craft cocktails and the consumer demand for quality products – both on our plate and in our glass – Cheers to that.

Lesley Townsend Duval is the founder and executive director of the Manhattan Cocktail Classic, an annual five-day festival celebrating the myriad points of intersection between cocktails and modern culture. For more information, visit www.manhattancocktailclassic.com.

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d Duval n e s n w o T y e l Les

F LY S T R A I G H T. D R I N K R E S P O N S I B LY. JACK DANIEL’S and TENNESSEE HONEY are trademarks owned by Jack Daniel’s Properties, Inc. ©2013 JACK DANIEL’S. Whiskey Specialty, 35% ALC./VOL. (70 Proof). Produced and bottled by Jack Daniel Distillery, Lynchburg, Tenn.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT COCKTAIL R-EVOLUTION

Cocktail R-Evolution created by Jonathan and Jerome, who aim to change the intimidation factor of molecular mixology in the bar. The do-it-yourself kits make molecular mixology accessible and will have you creating layered martinis and serving tequila with lime foam in no time. Prepare to wow your friends.

Dailygrommet.com.

COCKTAIL RX

Cocktail Rx offers a new line of stylish cocktail mixers available in an array of entertaining flavors perfect for all kinds of festivities. This instant cocktail is easy-to-use and requires only ice and spirit of choice to make eight servings of the perfect cocktail. Great for summertime mixing. Cocktailrx.com.

BEACON AUDIO PHOENIX

Grab a drink, kick up your feet and crank out those tunes with your Beacon Audio Phoenix.

Offering unmatched portability, this handheld speaker has bluetooth-activated wireless capabilities, with the touch of a single button on your mobile device. Ideal for the beach and fun getaways. Beaconaudio.com.

MERCY

Have mercy, not a hangover. With eight years of research and development, Mercy helps prevent hangovers by replenishing your body after alcohol consumption. Caffeine-free, nonalcoholic and packed with vitamins and amino acids in every 65-calorie can. Fun Fact: Gwyneth Paltrow is an investor for Mercy. Drinkmercy.com.

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CHILLED MAGAZINE

Think you have

the best Think you have the best Bloody Mary Think you have

Bloody Mary the best

recipe recipe recipe inin the in the the country?

Bloody Mary

country? country?

Here’s your opportunity to prove it. Enter your recipe in THRILLIST’s 2013 Search for the Here’s your opportunity to prove it. Enter your recipe in THRILLIST’s 2013 Search for the Best Bloody in America, sponsored byit.ABSOLUT Vodka, for a chance toSearch compete in the finals Here’s your opportunity to prove Enter your recipe in THRILLIST’s 2013 for the Best Bloody in America, sponsored by ABSOLUT Vodka, for a chance to compete in the finals at the NewinYork City sponsored Wine & Food FestivalVodka, on 10.20.13, hosted

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by ABSOLUT for a chance to compete in the finals at the New York City Wine & Food Festival on 10.20.13, hosted by Chopped. at the New York City Wine & Food Festival on 10.20.13, hosted by Chopped.

The GRAND PRIZE winner will receive a VIP trip for 2 to Miami to GRAND PRIZE winner will receive a VIP trip for 2 toto Miami to TheThe GRAND PRIZE winner will receive a VIP trip for 2 to Miami be featured in the South Beach Wine & Food Festival. featured the South Food Festival. be be featured in theinSouth BeachBeach Wine &Wine Food & Festival.

EnterEnter to win at: www.bestbloody.thrillist.com toto win at: www.bestbloody.thrillist.com Enter win at: www.bestbloody.thrillist.com ENJOY WITH ABSOLUT RESPONSIBILITY®.

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DISTILLED FROM GRAIN.ABSOLUT® VODKA. PRODUCT OF SWEDEN. 40% ALC./VOL. DISTILLED FROM GRAIN. ©2013 IMPORTED

BY ABSOLUT SPIRITS40% CO.,ALC./VOL. NEW YORK,DISTILLED NY. PRODUCT OF SWEDEN. FROM GRAIN. ©2013 IMPORTED BY ABSOLUT SPIRITS CO., NEW YORK, NY.

©2013 IMPORTED BY ABSOLUT SPIRITS CO., NEW YORK, NY.

BOTTOMS UP!

COOL BOTTLES

139TH KENTUCKY DERBY WINNERS

EARLY TIMES

Early Times Kentucky Whisky continues its 26-year relationship with the Kentucky Derby with the release of its commemorative bottle. The bottle features renowned equine artist Celeste Susany’s painting entitled “The Derby Dance,” with additional horses painted around the bottle at different heights, depicting the feeling of flight.

WOODFORD RESERVE

Woodford Reserve Bourbon, the “Official Bourbon of the Kentucky Derby” for the past 15 years, releases this year’s limited-edition bottle featuring artwork of painter Eric Bowman. The bottle’s picture depicts a crisp, sunny Kentucky Derby day, with blue skies over the historic Twin Spires and two jockeys galloping for the prize. The neckband beautifully enhances the same blue-sky color and bears the artist’s signature and seals the top of the commemorative bottle.

FOUR ROSES

Four Roses Single Barrel Bourbon unveils its commemorative bottle in celebration of the 40th anniversary of Secretariat’s record-breaking Triple Crown win. Secretariat’s owner, Penny Chenery, with Four Roses Master Distiller Jim Rutledge, selected the single barrel bourbon inside the bottle while the glass outside depicts an image of Secretariat with jockey with Ron Turcotte, with one side listing the unmatched finishing times in the three races of the Triple Crown: The Kentucky Derby, the Preakness Stakes and the Belmont Stakes.

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THE SMOOTHNESS TO BLEND IN. THE BACKBONE TO STAND OUT. Sailor Jerry’s blend of Caribbean rums lays down a

smooth-as-hell base for any drink. Meanwhile, its bold spiced character stands out, so even fancy-ass cocktails taste better.

M MASTER S RU

GOLD

sailorjerry.com RESPECT HIS LEGACY. DRINK SAILOR JERRY RESPONSIBLY. ©2013 Sailor Jerry Rum, 46% Alc./Vol. William Grant & Sons, Inc. New York, NY.

BOTTOMS UP!

HOW TO MAKE A SHRUB

THE NEW SHRUB SENSATION MIXOLOGISTS EVERYWHERE HAVE TAKEN UP SHRUBBING – NOT PLANTING, SHRUBBING. THE COCKTAIL FONDLY KNOWN AS A SHRUB, IS A COMBINATION OF FRUIT, SUGAR AND VINEGAR THAT BRINGS ON A WHOLE NEW DIMENSION IN MIXING. WHEN BALANCING COCKTAILS, ACIDY IS USED TO COUNTERBALANCE SWEETNESS. VINEGARS, LIKE BITTERS, HAVE BECOME A POPULAR BALANCING ALTERNATIVE TO THE EVERYDAY LEMON AND LIME. THEY’RE INCREDIBLY SIMPLE TO MAKE AND THERE’S NO WRONG WAY OF DOING IT, SO LET THE EXPERIMENTATION BEGIN.

Step 2 Step 1 Choose Your Flavor Berries, apples, oranges, pears, cherries, plums, just about any fruit will do. Try also all types of herbs like basil, rosemary, lavender, spices, cloves, and chilies.

Experiment with combinations of strawberry/basil, pineapple/ ginger, cucumber/honey or cherry/vanilla bean. Good Shrub sweeteners include granulated, raw, and brown sugars, molasses, agave or honey. “See what’s fresh and seasonally available and begin there,” adds Ryan. Just be sure to wash, quarter/slice, pit and lightly crush your fruit - don’t worry about peeling it.

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Choose Your Vinegar Red and white wine, champagne, rice, balsamic, or apple cider vinegars work well. “Remember if you’re heating your shrubs do so gently,” stresses Ryan. “Some vinegars are more delicate than others (rice wine and champagne vinegars) and can be ruined by excessive heat.

Depending on the fruit being used, balsamic is good for richer fruits and tea flavors while champagne vinegar and white wine vinegar works well with lighter flavors.

Step 3 Choose Your Method Stove Top - Add equal parts sugar and water to saucepan, heat, stir until dissolved. Add fruit, steep until well-flavored syrup. Cool, strain, add vinegar, mix well, bottle.

Cold – Mix fruit and sugar, cover, macerate in refrigerator until syrup is formed- may take a few hours or days.

Strain, add vinegar, mix well, bottle.

Infusion – Cover fruit with vinegar, refrigerate four days, shaking occasionally, strain solids, measure mixture and place in a saucepan. Add equal amount of sugar, heat gently and cool. Bottle.

Regardless of method - It’s best to start with equal parts fruit, sugar and vinegar, then adjust to taste. Be sure to strain syrup from the fruit, pressing to get the most out, add vinegar, shake vigorously and mark date on bottle.

I

In New Orleans, Windsor Court head mixologist, Ryan Asay has an affinity toward incorporating rich porters and spicy bright drinking vinegars in his cocktail creations. We asked Ryan to share some of his tips and tricks when following the Shrub sensation.

Ryan Asay oversees all of The Windsor Court Hotel bars including Cocktail Bar and Polo Club Lounge. Asay crafts cocktails using his knowledge of acidity in flavor balancing, microbrews, and caskaging- a process believed to be pioneered in his hometown of Portland, Oregon.

TIPS

FUN FACT

Shrubs date back to colonial America, before refrigeration, when fruit needed to be preserved in vinegar to keep.

It didn’t take long until a splash of rum or whiskey made its way into the mix- sprouting the Schrub.

GARDEN OF LEISURE INGREDIENTS

1 1/2 oz. Wild Turkey Rye 101 Whiskey 1 oz. Basil Avocado Shrub 3/4 oz. Lemon Juice 1 1/2 oz. Elysian’s Avatar Jasmine IPA 1 Dash The Bitter Truth Celery Bitters PREPARATION

Combine whiskey, schrub, lemon juice, and bitters in a shaker with cracked ice. Shake vigorously. Strain into Collins glass and add fresh ice. Top with IPA, garnish with sprig of mint and lemon wheel.

“Cooking or cold processes are both very simple,” says Ryan. “If I’m adding more botanicals to a shrub (peppercorn, rose petals, cardamom, etc.) I tend to use the hot method. If aiming for a fruitier and simpler Shrub I like to use the cold. Either way works great and really is up to the maker to choose for themselves.”

“Let your Shrub age for a week or so,” stresses Ryan. “The flavors will tend to blend and mellow out wonderfully if you give them awhile to do so.”

BASIL AVOCADO SHRUB INGREDIENTS

4 cups sugar 4 cups water 8 cups rice wine vinegar 15 cardamom pods, crushed 10 black peppercorns, whole 1/4 cup rose petals 1 meat of avocado PREPARATION

Heat sugar and water until sugar is dissolved.

Add everything and bring to a slow boil.

Cook all until ingredients begin to lose their color. Double strain solid material. Let cool.

Refrigerate in glass bottles.

CHILLEDMAGAZINE.COM

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BOTTOMS UP!

DESTINATION

East Coast Opulence

By Ariana Fekett

I

n the fullness of time, what has been the legacy of the 1920s? Collective memory recalls an age that pushed boundaries with rising hemlines, outrageous robber barons, and an underground scene of jazz and speakeasies in a time when prohibition was the law of the land. With the recent opening of The Great Gatsby in theatres, America has been reminded of the styles – and the cocktails - of the 1920s in a big way. We’ve been inspired to recapture the glamour that Jay Gatsby and the country so sought after – the glitter, the palatial homes, the carefree attitude, and the rambunctious whimsy of the time.

America is reveling in everything Gatsby, and a critical part of the story is told in partner with booze. Modern crafted cocktails have roots in the 1920s. What began simply is now an art, with gorgeous flavors gracing bars across the country.

Across the east coast, elegant venues are emulating the joie de vivre of the 1920s, and pampering their guests accordingly.

The Plaza Hotel New York City

This iconic respite for the rich and powerful is serving up some glamour-influenced cocktails, including the Moët Imperial Gatsby, made with Moët champagne, green chartreuse, sugar and lime. Plaza mixologist Jim Meehan crafted this drink to showcase Moët & Chandon champagne, which was an especially hot commodity in the 1920s when it was smuggled into the U.S. from France. And in case the prohibition-inspired menu isn’t enough of a draw, check out The Plaza’s Rose Club where you can hear live jazz every Wednesday and Thursday evening.

The Waldorf Astoria, Peacock Alley New York City

F. Scott Fitzgerald’s epic story, The Great Gatsby, has been taught in schoolrooms, devoured for its mystery, and combed through for its meaning. The new film adapted by Baz Luhrmann stars Leonardo DiCaprio, Tobey Maguire and Carey Mulligan.

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At The Waldorf Astoria’s Peacock Alley, beverage manager Frank Caiafa creates artisan cocktails, incorporating ingredients like house-made bitters and honey sourced from the Waldorf’s very own rooftop (how’s that for local?).

The Waldorf Bar is putting twists on traditional recipes with drinks like the ‘Martinez’, made with house barrel-aged London Dry Gin, sweet vermouth, dry vermouth, maraschino liqueur, and bitters. Peacock Alley’s high style brings to mind images of old New York that will have you wanting to dance the Charleston.

Jazz at Kitano New York City

If the sound of jazz moves you, consider visiting New York’s Jazz at Kitano for nightly live music. Kitano combines classic touches with contemporary art and serves a large array of drinks like The Poet’s Dream, made with gin, dry vermouth, Benedictine, orange bitters, and a twist of lemon. The club has hosted large names like Barbara Carroll, whose friend Tony Bennett gave an impromptu performance during their opening, making it an ideal spot to celebrate a big night.

The Liaison Capitol Hill

Washington, D.C.

Further south, bartenders are creating their own unique drinkable art. In Washington D.C.’s Art and Soul at The Liaison Capitol Hill, bartender Kerry Ann Oshea has created the Cobbs cocktail, made with High West 9000 vodka, St. Germain, lemon juice, and fragrant crème de violet.

Windsor Court Hotel New Orleans

While visiting The Big Easy stop by the Grill Room for a Café Brulot, a flaming cup of coffee made in a siphon that is infused with brandy, Cointreau and spices like cinnamon, cloves, star anise, cardamom, orange peels, which became popular in the 1800’s during prohibition as a way to hide alcohol sales and consumption.

The Wyndham Rio Mar Beach Resort & Spa

Puerto Rico

And where the weather gets warmer, look to the Wyndham Rio Mar Beach Resort & Spa in Puerto Rico for ultimate relaxation. In a location designed to entrance, between the Atlantic Ocean and the El Yunque Caribbean National Forest, this resort pampers its happy patrons. It boasts natural splendor and extras like the Rio Mar Illusion cocktail, containing Grey Goose vodka, pineapple juice, and sparkling white wine.

Director Baz Luhrmann exhibited a massive bottle of 1921 Moët Imperial in several scenes in The Great Gatsby.

“In his blue gardens men and girls came and went like moths among the whisperings and the champagne and the stars.”

- F. Scott Fitzgerald, The Great Gatsby

CHILLEDMAGAZINE.COM

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BOTTOMS UP!

BEHIND THE BAR

Behind the He r bal bar ALTAR HERBAL MARTINI

Enjoyed alone as an “Herbal Martini,” or paired with fine spirits as a low calorie Martini, Altar is an all-natural premium non-alcoholic beverage blending the world’s finest and most exotic heirloom vegetables and fruits, teas, spices and botanicals. It’s the first herbal and botanical mood mixer. Some flavors include Chill, to relax and slow down and Chi, to energize and invigorate.

ABSOLUT CILANTRO

The newest innovation to join the Absolut flavor portfolio, Absolut Cilantro is a contemporary and vibrant expression that combines the distinctly aromatic essence of cilantro with the zesty notes of ripe, juicy lime. A sure stand out among flavored vodkas, Absolut Cilantro opens the door to creative mixology this summer.

APEROL

One of Gruppo Campari’s largest brands by sales value, Aperol is made from an infusion of herbs and roots, and its distinct taste is perfect for today’s drinking climate. The Aperol Spritzer is refreshing, easy to make and making orange waves this summer.

Combine Prosecco, a dash of soda topped with Aperol and ice in a rocks glass. Garnish with slice of orange.

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THE LOCALS

BARTENDER SUBMISSION

Chris Cardone Photo Credits James M. Martin, Jenn Farrington

When Chris Cardone was 17 years old he watched the movie Cocktail and declared, “I want to be like Tom Cruise.” So the following year he went to Bartending School and has been bartending for the past 15 years. Chris is currently the bar manager at the Beatrice Inn, NYC, a high volume, high profile bar with high demand for an exceptional cocktail program.

Chris is at home crafting cocktails using fresh squeezed citrus juices and only the best spirits and modifiers. He works hard to master all aspects of the craft and strives to make each guest happier than they were before they walked into his bar, offering the entire experience; great food, great drinks and great service from a knowledgeable and passionate bartender.

In pure Brian Flanagan fashion, Chris has learned the art of flair bartending, “I enjoy flipping around tins and bottles while making drinks but I also enjoy the elegance of stirring a cocktail with a fine made bar spoon.” He adds, “After all these years of bartending, I still can’t get enough of the sound of a drink being shaken. It might be one of the best sounds in the world.”

ILONA (E-LONA) INGREDIENTS

1/2 oz. Fresh Lime Juice 1/2 oz. Honey Syrup * 1 1/2 oz. Fords Gin 3/4 oz. Combier Crème De Cassis 1 Dash Scrappy’s Lavender Bitters PREPARATION

Add all ingredients to a mixing glass, add ice and shake.

Strain into a cocktail glass or coupe. Garnish with an orange peel. *Combine 2 Cups of water, 1 Cup of sugar, the peel of 1 Orange and 1 Whole Vanilla Bean (scored and scraped) in a saucepan over medium heat. At the first crack of a boil, remove the pan from heat and cool. Strain the syrup. Will last 1 week, refrigerated.

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CHILLED MAGAZINE

THE LOCALS

BAR MANAGER PROFILE

Camille Austin Showing Us Her Shaker Face

By Chris Osburn

H

akkasan is a world-renowned fine dining brand that was created

by Alan Yau. This Michelin Star awarded modern Cantonese restaurant chain has locations in London, Mumbai, Miami, San Francisco as well as a very popular location in midtown Manhattan.

Camille Austin is bar manager for Hakkasan New York. The Cancun native was brought up in the hospitality industry and moved to Miami at the age of twenty. There, over six years, she worked in numerous restaurants and lounges, honing her craft. “I began bartending several years ago in Miami’s high-volume nightlife scene.”

Four years ago, she was offered an opportunity to join Hakkasan at the FountaineBleau Hotel. Given the opportunity to learn under the Londonbased team, Austin learned so much in three years that she was named Hakkasan Miami’s Head Mixologist as well as one of the most respected bartenders in the metropolitan area.

She has also consulted for many spirit brands such as Bombay Sapphire gin, Milagro tequila, Stolichnaya vodka and Cointreau liqueur.

While in Miami, she was exposed to handcrafted cocktails and bespoke Chinese cuisine. Then, she made her move to the Big Apple. “Last year I moved to New York to run the bar at our NYC outpost. While I still enjoy being behind a bar knee-deep, I love the detail and care that goes into our bar at Hakkasan.”

Hakkasan originated in London in 2001. “The focus was beautiful east meets west decor by Paris architect Christian Liaigre, offering upscale Cantonese cuisine presented in

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a modern way, and a vibrant bar and lounge scene where one could see and be seen.” The original Hakkasan restaurant on Hanway Place won a Michelin star in 2003 and the group has since expanded globally to some of the largest cities in the world.

The New York Hakkasan is an 11,000 square foot restaurant located at 311 West 43rd Street. Opened in 2012 and, just like the previously opened restaurants, it offers modern, authentic Cantonese cuisine, a vast and ever growing beverage program and the high level of service that the Hakkasan clientele have grown to know. “At Hakkasan we represent a beautiful, long, blue bar where you can enjoy a handcrafted cocktail paired with exquisite dim sum, but the most important thing to us is the hospitality and experience that we provide to our guests.”

In such an important position at one of the most popular restaurant brands in the world, Austin sees the beginning of many trends in the bartending world.

“I am excited to see less muddling and more and more interesting syrups, infusions, tinctures, and cordials made using exotic and organic ingredients. I think that bartenders today are more skilled and creative than ever.”

Austin, like many bartenders has her own unique signature style. “I certainly appreciate a beautiful stirred classic, but there’s something about that release of adrenaline that comes from showing my shaker face. Today I made a twist on a Last Word with mezcal and yellow Chartreuse that was quite delicious.”

H AND -C RAFTED W HISKY

94 “Exceptional!

© 2013 Palm Bay Spirits, Port Washington, NY

Points

Intriguing…remarkably fruity, exotic and enigmatic whisky that will make unique cocktails.”

Beverage Testing Institute 2012

BastilleWhisky.com Imported from France

40% alc./vol.

THE LOCALS

COMPETITION

Nick Nistico Bacardi Legacy finalist who doesn’t quit

By Kathleen Cromwell. Photos courtesy Polina Rabtseva

LIKE THE WAVES OF SAN JUAN’S CONDADO BEACH THAT RETURN, AGAIN AND AGAIN, TO THE SHORE, NICK NISTICO - A MIAMI MIXOLOGIST AND A MAN NOT EASILY DETERRED - WAS BACK ONCE MORE. THIS TIME TO COMPETE IN THE FINAL ROUNDS OF THE BACARDI LEGACY GLOBAL COCKTAIL COMPETITION. HAVING LOST TWICE BEFORE IN THE NATIONALS NISTICO WAS NOT DEFEATED, HE WAS EVEN MORE DETERMINED. AND AFTER COMPETING FOR A THIRD TIME, HE BECAME THE WINNER FOR THE USA.

D

espite those initial setbacks, or maybe because of them, Nistico didn’t seem at all nervous in front of the illustrious panel of judges that included Shigo Gokan, winner of last year’s competition, along with legends like Salvatore Calabrese, Nicolas Saint John and Jose Sanchez Gavito. On that sultry afternoon, Nistico seemed as cool as The Garden Gimlet he was concocting before a crowd of psyched up, vociferous supporters and spectators looking on in the ballroom of the Conrad Hotel, where twenty contenders would

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CHILLED MAGAZINE

The Bacardi Legacy Global Cocktail Competitors be whittled down to the final eight. Each contestant had precisely ten minutes to use their mixological skills to create their cocktail, while explaining where the drink originated, what inspired it and why it deserved to be the world’s next Bacardi classic--like the ever-enduring Cuba Libre and Mojito.

THE W OR LD’S

FRESHEST COCKTAILS FROM THE WORLD’S MOST AWARDED TEQUILA

THIS IS TEQUILA, EVOLVED Please enjoy Milagro responsibly. | MilagroTequila.com Milagro Tequila, 40% Alc./Vol. (80 Proof) ©2013 William Grant & Sons, Inc. New York, NY.

®

. COM/MILAGRO

Nick and the judges.

Suspense was in the air as the various competitors--an international cohort of bartending talent from places like London, Paris, Bangkok, Berlin, Moscow and Mexico City--faced off in the battle to become the Legacy winner. An engaging speaker, Nistico is affable with a laid-back vibe tempered by an intense focus. Compact and tanned and beaming at the audience with his dazzling smile, Nistico had the air of a philosophical bard at the bar.

“Everything I learned was from bartenders and chefs,” he explained. That culinary influence, gleaned over the years working in serious restaurants with influential chefs, has spilled over into his drink making. Searching for particular flavors, continually conducting taste tests and experimenting with ingredients, he is forever mixing, blending and inventing. It was this approach that led to The Garden Gimlet, a fresh take on a classic but with some unexpected twists. Instead of bitters, he uses arugula, a Mediterranean herb from the mustard family that has a nice, sharp edge. Red bell pepper puree provides a beautiful hue and a touch of sweetness that’s balanced by a savory note of caraway seeds. All of which he blends with Bacardi Superior rum--a spirit Nistico considers to be the world’s most mixable. His final touch is salt. “The most underrated ingredient,” said Nistico, “it’s an amplifier.” A pinch of Maldon sea salt on a slice of red pepper is the garnish for his drink.

Food’s importance to Nistico is the legacy of a large, tight-knit Italian family that always ate meals together; plus, he compares creating a cocktail to preparing a dish to eat. There’s the same interplay of the senses involved; both chef and bartender have to take into account taste, smell, texture and presentation.

“I look to chefs for inspiration,” said Nistico. And he learned that they get their inspiration by heading to the walk-in, taking inventory of what’s available then inventing the day’s menu from that. Nistico pointed out during his presentation that, as a third-time contender, he could relate to founder Don Facundo Bacardi Masso who also had to try, over and over, sometimes against great odds, to succeed. That refusal to quit had already distinguished Nistico even before the competition was underway. It became a mantra of sorts: to keep on keeping on --something he’d learned working with a great chef like Thomas Keller, an education in itself.

Nick congratulates Elizaveta Evdokimo on her win.

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Nick and his Garden Gimlet cocktail.

The warehouse where the rum is aged was the most fragrant; the combined aroma of spirits and wood had perfumed the vast space. The soaring monument, marking the spot where so much rum, over so much time, has been produced, was the fitting background for the finals. Finally the judges would determine the winning cocktail.

Would it be Thailand’s Wind-Up Bird Chronicle?

Or Germany’s Hazy Shade of Apple? South Africa’s The Tourist? The winner was Russia’s The Knight Cup, created by Muscovite Elizaveta Evdokimova.

“He instilled in me that no matter how good you are, you can always be better; there’s always room for improvement,” recalled Nistico. He embraces the ethos, an attitude that, ultimately, compels him to stay focused on perfecting his craft.

Later, after a festive dinner, the eight finalists were announced. When Nistico’s name was called he sprang to his feet, grinning hugely, to rousing applause that you couldn’t help but feel was bolstered by the collective knowledge that he’s the guy who doesn’t give up. During the celebratory commotion Nistico appeared elated, his excitement at getting to the final round (no small feat, mind you) tempered by his general upbeat attitude.

Later that night the assembled guests were poured a taste of some special Bacardi aged rum to toast the finalists. Created in a very limited batch, the amber liquid was bottled in a splendid crystal decanter shaped like a coconut, a symbol nearly as important to Bacardi as its ubiquitous bat.

The final competition took place under the stars on the grounds of the Bacardi distillery, with its Art Deco ‘Cathedral of Rum’ looming large in the darkness beyond.

We’d taken a tour the day before, exploring the sprawling complex made up of numerous buildings that extend over manicured lawns.

Once again, Nistico had given it his all, and that’s what it’s about. Win or lose, he’d had an utterly amazing ride. The opportunity to work with a glittering array of top bartenders over the course of the competition had impressed upon Nistico that no matter what, he’d already won so much, just by being part of the Bacardi family, with its rich tradition of learning from the best, sharing that knowledge with others, then coming back for more.

Kathleen Cromwell lives and works in Manhattan.

Visit her at www.kathleencromwell.com

Sid, Schneider, Nistico, Wallin.

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THE LOCALS

DISTILLERY PROFILE

Montanya Distillers of Craft Distillery theYear

By Christopher Osburn

The

craft-distilling boom has paved the way for many small distilleries to get their piece of the pie. These award winning distilleries are constantly striving to make an impact on the spirits industry. One such company is Montanya Distillers in Crested Butte, Colorado. Founded in 2008, the company just celebrated its five year anniversary. “Our big party will be in November celebrating the first time we opened our doors and served our rum to the public,” says co-owner and President Karen Hoskin.

Hoskin has been a rum fanatic for almost twenty-five years, sampling various rums from around the world. She teamed up with her husband, and within six months, they had a working distillery. “Rum is our obsession. Montanya Platino aged rum and Montanya Oro aged rum are our only two products sold commercially.”

Both rums have been aged in American oak cask for around a year. “The Oro goes into the fresh whiskey barrel which previously held Stranahan’s Whiskey and the Platino follows the Oro into the barrel about a year later.”

At Montanya, the distilling at high altitudes in open copper pot stills from Portugal makes for an extremely unique process and taste. “It’s one that we think helps our products to become distinctive, smooth and flavorful.” Hoskin says that the mountain setting exerts influence on every single step involved in the process including fermentation, distilling and barrel aging. “Many people ask us about why we chose to make rum in Colorado, and for me the list of great reasons is very long.

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We heat our facilities and offices with the heat from our stills, we pull mountain water from a well 350 feet under us, which is one of the most incredible, pristine water sources a distiller could hope for.”

In April, Montanya won the “2013 Craft Distiller of the Year” from the American Distilling Institute. “We accepted the award in front of over nine hundred distillers and distillery owners at ADI’s tenth anniversary conference, which was a huge honor.” That isn’t the only award won by the distillery, though. “A few years ago, our Montanya Platino took “Best in Class” at the Rum XP (a panel of 24 judges as part of Miami Rum Festival), which was a high honor because of the number and caliber of the rums submitted for judging.” Montanya also received a Gold Medal at the San Francisco World Spirits Competition, arguably the most respected competition in the industry.

“Maybe the most exciting award recently, however, was “2012 Business of the Year” from the Crested Butte Chamber of Commerce. It confirmed that while we have our eye on the national rum world, we are also succeeding in taking care of our home community, our employees, and being a good citizen on home turf.”

Prior to running Montanya, Hoskin owned a graphic design company for twelve years before she got tired of helping others grow their own brands. “I wanted a piece of that action.” Her husband Brice

had a successful company of his own, but she couldn’t do it alone. “Brice is the tinkerer. He loves to make sure the pumps work properly and the fermentation tanks are at the right temperature. He loves to invent new ways to make the process more energy efficient and to streamline our process. I am a bit of a tempest to his calm, so we make a great team.” Combined together, their skills cover most of the spectrum of what needs to be done each day. “It helps us to be nimble and responsive when we don’t need to wait for consulting to arrive or designers to have time for us.

Of course it also leads to a few business meetings at the dinner table and a few vacations overtaken by talk of rum.”

Hoskin wants drinkers to know that when buying rum from Montanya, you really are getting a finely crafted, homemade spirit.

“Montanya Distillers makes everything we produce from scratch. We are woman-owned and operated. We have brought a downtown industrial building back to a new life.”

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THE LOCALS

BRAND OWNER PROFILE

Batt, Straits and Pfieffer

in Texas

Hidden JEM’s

JEM Beverage Company, North Texas

By Christopher Osburn

Sometimes to have your dream job, you have to give up everything and gamble that it pays off.

That’s what Evan Batt did and so far it seems to have paid off. Batt, John Straits and Mike Pfieffer left jobs in the corporate spirits world to start JEM Beverage Company in Frisco, Texas. “One of the biggest things that separates us from most other distilleries or businesses is that we came from the industry and started at the bottom,” says Batt.

“We had jobs and lived the corporate life working our way up the ladder.” They eventually realized that it wasn’t for them and decided to make a drastic change.

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“I have trouble wrapping my head around the fact that we control our own destiny,” says Batt. It normally registers when he’s cleaning the toilets at the distillery or ends up being the company’s default IT person. “We are taking our shot at the American Dream and really hope people give us a shot (no pun intended). Unlike massive distilleries, we hope to have a personal touch on everything we do. We have faces, answer our phones, do our own selling and are fully involved with everything we do.”

The trio started their spirits careers in similar fashion, but in different locations. They all started at E&J Gallo right out of college.

Batt at Glazer’s Wholesale Distribution in Houston, Straits at E&J Gallo Winery in Mississippi and Pfieffer also at E&J Gallo after serving in the military as a sniper and Army Ranger. Batt moved from wine sales to a job with Russian Standard Vodka. “This is where I learned the most about the spirits business in Texas and surrounding states.”

Straits, who also started in wine sales, moved on to several positions in several different states. He eventually left to work for Diageo, the largest alcohol company in the world.

“He worked on the beer side, but learned the beverage business in different regions and channels.” Batt met Straits when he left Diageo to go to Russian Standard Vodka.

While serving his country and traveling the world, Pfieffer, JEM’s Master Distiller, learned about distilling on a global scale. “He studied and experimented while over seas, where home distilling is legal.” In preparation for JEM’s opening, Pfieffer studied under long time Jim Beam distiller Sid Mundkur.

JEM started in 2011 after a conversation that many people have every day. “I’m sure it happens in every industry, but we were sitting at a bar catching up, complaining about what we thought the companies we worked for were doing wrong,” says Batt. Naturally, that conversation led to the rhetorical question of what would they do if they had their own company? “We ended up answering the question and agreed that a local, small batch, high quality distillery would be ideal.” Now, all they had to do was tell their wives that they were quitting their jobs.

ON THE HOUSE JEM releases Western Son Ruby Red Grapefruit Texas Vodka. The company set out to find a flavor that would capture all aspects of craft distilling and chose to satisfy Texans sweet palates with their state fruit: Ruby Red Grapefruit.

The distillery currently makes three different spirits. Their flagship brand is Western Son Texas Vodka. “This is our flagship brand. It is 10 times distilled, 100% American Yellow Corn, and blended with Reverse Osmosis treated water.” With the sale of each case, JEM makes a donation to Peter Burks Unsung Hero Fund. “This is a military charity started by Pete’s Father. Pete was a fraternity brother of mine at Texas A&M. He always talked about serving his country and ended up enlisting two years after he graduated.” Pete was later killed in action while serving over seas. “Pete would always tell his friends and family that he felt a little guilty at mail call because he would receive letters and packages from his loved ones.

The Unsung Hero Fund honors Pete by sending care packages overseas to troops down range.” This cause sends everyday necessities like toothpaste, phone cards, and letters to soldiers who just don’t have access to such things. “We donate on a rate per case sold basis and help cover some of their shipping costs. To date they have already shipped over 10 tons of goods overseas.”

They also make Stingray Spiced Rum, a 100% rum infused with vanilla, cinnamon and almond, as well as Red River Texas Bourbon Whiskey that Batt refers to as a “true” bourbon that is charred in new American Oak. “We just launched this brand in December and it has been extremely well received.” A percent of sales is donated to the Texas Parks and Wildlife Foundation.

JEM’s products are not currently available online, but can be purchased in Texas, Oklahoma, Georgia, Tennessee, Mississippi and Arkansas.

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DISTILLERY PROFILE

By Christopher Osburn

K

ilbeggan is the oldest operating Irish whiskey distillery in Ireland. It’s located in the heart of the country in a small town of the same name. It lies halfway between Galway and Dublin, but it took hundreds of years for it to catch on in the United States. “Kilbeggan is the best kept secret in whiskey, with its distillery and whiskey surviving for more than 256 years,” says Master Distiller Noel Sweeney who’s worked for the company since 1989. “It is a premium blended Irish whiskey that is handcrafted with the finest hand-selected grain and barley, which is double-distilled using a 180-year-old pot still to produce a smooth and flavorful whiskey.”

The Whiskey, although popular in Ireland for hundreds of years, wasn’t available in the U.S. until recently. “While the Kilbeggan distillery and our whiskey have survived and thrived for more than hundreds of years, prior to Beam’s acquisition of the brand, Kilbeggan was only available in limited distribution in the U.S.” This past year, the Irish spirit’s sales grew tremendously in the states because it’s finally readily available nationwide, thanks to the wide reach of Beam.

Sweeney’s road to Master Distiller began in 1978 when he joined a company that was producing neutral spirits for use in the beverage industry in Ireland as well as other industrial alcohol related products. “I also worked with a flavor and pharmaceutical intermediary company until 1989 when I then started with The Cooley Distillery, now Kilbeggan Distilling Company as Quality Manager.”

The distillery was founded in 1757 and was owned by Matthias McManus, whose son was executed in Mullingar due to his involvement in the United Irish Rebellion.

The Distillery was opened in Kilbeggan for a few reasons. “This location was chosen for good reason, with the three natural ingredients needed to distill superior quality whiskey close by. The Kilbeggan Distillery sits along the Brosna River, giving it access to pure water, along with locally grown grains and a ready supply of turf – used for malting – from nearby bogs.”

The grounds also include a restaurant, The Pantry as well as a nineteenth century waterwheel that is still in working condition.

In case of a power outage, the distillery can even by powered by a steam engine. One of the Copper Pot stills still used in the production of Kilbeggan was forged in the 1800s.

Sweeney says that unlike many other Irish whiskeys, Kilbeggan is double distilled in order to retain more flavor. This creates a highly approachable spirit that has a distinct character and offers those imbibing a step up from the usual. “The palate reveals soft almond, nougat, peach, caramel and vanilla flavors before finishing quickly with soft, light malt sugar and genuine woody oak tones.”

The Whiskey is extremely versatile, according to Sweeney. “Its high malt content and doubledistillation creates a highly approachable whiskey with a rich, full-bodied flavor that makes it perfect to enjoy neat, on the rocks or with water. It is also an excellent ingredient for cocktails and pairs nicely with popular mixers, such as a soda, cola or ginger ale.”

We are living in a time when the popularity of whiskey, Irish particularly, is at an all time high. “Irish Whiskey is really starting to see a renaissance in North America.”

According to the Distilled Spirits Council, Irish whiskey is the fastest growing spirits category in the United States. “We are continuing to see growing consumer interest in this market. In fact, Neilson ratings show Irish whiskey sales at plus 18% (complete net sales growth January – June 2012).”

Kilbeggan makes more than just Irish whiskey, though. On top of their flagship spirit, they also produce Tyrconnell, Connemara and Greenore.

“Tyrconnell is a delicate and smooth whiskey that is an excellent introduction to the world of single malt Irish whiskey. Additionally the brand offers a unique look into Irish history, with the whiskey being named after a famous Irish racehorse that won at 100 to 1 odds.”

Connemara is the world’s only single malt, peated Irish whiskey. “Greenore is the world’s only single grain Irish Whiskey. Made from corn whiskey that is aged in bourbon barrels for 8 years, Greenore offers consumers the unique opportunity to discover the wonderfully smooth taste of grain whiskey from Ireland.”

In 2009, the distillery began offering a sample pack of one month, one-year and two year old batches. It’s technically not yet a whiskey though, because, according to Irish law, the spirit must age a minimum of three years in order to be referred to as a whiskey.

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THE LOCALS

PLANET CLAIRE

Claire is the head of Spirit Creation & Mixology for Belvedere Vodka

HAVING MOVED BACK TO LONDON LATE LAST YEAR, I WAS MENTALLY PREPARED FOR THE WICKED WEATHER; THE INTERMINABLE GREY CLOUDS, GREY PAVEMENTS SLICK WITH RAIN AND THE GREY MOIST FACES PERMANENTLY GARNISHED WITH AN UMBRELLA, AND NOT THE CUTE COCKTAIL KIND. THE LAST SIX MONTHS, HOWEVER, HAVE SHOCKED EVEN STAUNCH LONDONERS; RECORD FREEZING TEMPERATURES, SNOWY THUNDERSTORMS AND GRAPHIC IMAGES OF LITTLE FROZEN LAMBS BURIED UNDER PILES OF SNOW OR DUCKS STRUGGLING ON FROZEN PONDS- ALL KEEPING US MORBIDLY FASCINATED AND KNEE DEEP IN OUR FAVORITE TOPIC OF CONVERSATION, ‘THE BRITISH WEATHER’.

Give Me A Drink...

Hold the Skinny

Naturally, the cold snap had an impact on the types of cocktails I was choosing and where I was spending most of my time. On a particularly glacial Wednesday afternoon I went into ‘forced’ hibernation and sought refuge in Dukes Hotel. Dukes Bar is famous, infamous and magical; linked to Bond’s Ian Fleming, it’s also home to London’s finest Martini maker, Mr. Alessandro Palazzi. Over a Martini we discussed how the drink is perfect for any weather. With a tweak of a garnish or a shake rather than a stir, the Martini can be transformed and transformative. That idea appealed to me, that wherever you are or whatever the weather, the right cocktail can uplift and comfort as well as distract. As the wind howled and rain pounded the windows of Mr. Palazzi’s snug little bar, we became preoccupied discussing the blend of herbs in his

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bespoke vermouth and dreaming of days soon to be filled with sunshine and sand, acknowledging that London probably wouldn’t be the best place for us to showcase our beach bodies.

Fast forward a week and in true British weather style the sun appeared and all of London seemed to have left the house half dressed, with a criminal amount of bare white flesh showing. For the first time in months our wobbly bits were on display and we were suddenly conscious that months of hiding under blankets and thermals had left our bodies almost unrecognizable. Where was the bronzed, taut, toned body I saw last September? (OK, maybe not ME exactly, probably in a magazine that I WISHED was me).

Suddenly, cocktails were the enemy and we were all focused on drinking SKINNY and removing all traces of SUGAR, replacing our classic cocktails with something that resembled a boggy swamp. The concept of a cocktail being transformative was abruptly inverted. Suddenly we were vexed that a winter of drinking Old Fashioneds, Manhattans and Hot Toddies had transformed our 2012 ‘hotness’ into the squidgy sallow skin sacks we saw before us.

How depressing.

The pressure to mix drinks that accommodated the growing obsession with all things SKINNY depressed me. At this time of year without fail the requests for ‘low cal’, ‘beach body’ cocktails come flooding in and all of a sudden I’m staring down the barrel of a sugar substitute and wondering how many calories a dash of Angostura has. When did the ultimate symbol of liberation and pleasure become a weak and malnourished representation of anti-fun? Who wants a cocktail made with the sap of the South African Umbungo plant just because it has zero calories but tastes a lot like, well, sap? Not me.

Give me the aromatics of agave, the efficiency of simple syrup, the unmistakable musk of honey and know that I will use them sparingly and intelligently always to balance a drink, not to knock you off your Weight Watchers daily points target.

If you’re watching your weight, know what you’re drinking. Know that an ounce of vodka is around 65 calories unless there’s sugar already secreted into the vodka. Know brands that don’t add secret sugars (um, Belvedere) and experiment with mixers that aren’t calorific or herbs that can increase the perception of sweetness, like cinnamon. Know that if you choose to drink diet soda with a spirit, you’ll be drunk faster and feel worse in the morning. Appreciate that cocktails are designed to be frivolous and escapist.

If you want to be SKINNY, perhaps you don’t belong in a bar because great cocktails will not make compromises on flavor or balance to keep you SKINNY. If, however, you want to be HEALTHY and still fun to be around, then know exactly what’s going into your drink and find your balance outside the bar. SKINNY is for your Starbucks or your jeans, not for your drink. Imagine asking for a SKINNY Martini in Dukes!

What would the great Alessandro serve you? “A glass of water and a cold shoulder,” he warns. Give me a full fat Martini every time, but hold the olive.

I’m on a diet…

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MIX IT UP

BITE ME

VAMPS, WERES, SHIFTERS AND FAIRIES ALL RETURN FOR SEASON 6 OF HBO’S HIT SERIES TRUE BLOOD. HERE’S WHAT OUR FAVORITE SUPE’S (SUPERNATURAL BEINGS) LIKE TO DRINK…BESIDES BLOOD, THAT IS.

JOE MANGANIELLO Werewolf Alcide recently appeared on Cocktails With Stan, a web series where Stan Lee sits and drinks with celebrities.

RYAN KWANTEN Bon Temps heartthrob Jason Stackhouse admits to drinking while working on his buff bod. “I’ve been known to turn up drunk at triathlons and do very well… If I want a beer, I’ll have a beer,” said Ryan.

RUTINA WESLEY Recently bitten Tara plays a bartender in the local vamp bar Fangtasia, serving up bloody cocktails and eating the guests. Rutina admits, “She’s a pretty shitty bartender!”

DEBORAH ANN WOLL When vamp Jessica is not drinking blood she prefers gluten free spirits to keep her celiac disease buried.

GLUTEN FREE POMOSA INGREDIENTS: 2 oz. Chilled Pomegranate Juice Champagne PREPARATION: Pour juice into champagne flute and fill with champagne.

ALEXANDER SKARSGÅRD Reportedly a big fan of cooking and Scotch, Alex has said, “A man should be able to make a nice coq au vin.

(Chicken in wine).” Sexy.

ANNA PAQUIN AND STEPHEN MOYER The married co-stars recently attended the Tom Ford Cocktail party in support of Project Angel Food on their first night out as new parents to twins. Fairies and fangs forever.

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BALANCED

Cocktail Comp etition MIND IF I SMOKE? Lighting up the mixology scene this summer is the flavor of smoke.

Drinkers are hot on the trail of full-flavored smoking cocktails and mixologists everywhere are fanning the fire.

Islay is famous for producing robust smoky scotch, which is a perfect way to taste smoke in a glass, but is a challenge to mix with. And although, the most die-hard Islay Scotch Whisky fans will tell you their sacred liquid is best served straight, bravely trying to tame the assertive peating and smoky flavor profile of Islay Scotch requires mixing experience and balancing skills.

In the past, all sorts of drinks have taken on Islay’s burst of smoke, a splash and a dash at a time. NYC’s Master Mixologist, Sam Ross was one of the first to venture into the smoky scene by adding ginger, honey and lemon to blended scotch with a small float of Islay to create his famous Penicillin cocktail.

To keep his fire burning, Ardbeg, the ultimate Islay Single Malt Scotch Whisky and the peatiest malt in the world is in search of a perfectly balanced cocktail recipe which uses a full pour of this smokin’ spirit rather than just a hint.

Think you can tame a fire-breathing, peaty dragon of a dram like Ardbeg straight from the Island of Islay? We dare you to add more than just a float.

Visit chilledmagazine.com/ardbeg to view rules, regulations and smoky details. Please enter to ignite your smokiest recipe imaginable, but remember we don’t want to choke on the smoke.

Recipes entered receive a one-year FREE subscription to Chilled Magazine and have a chance to win an all expense paid trip to visit the Ardbeg Distillery in Scotland. The top four perfectly balanced cocktails will also be featured in an upcoming issue of Chilled Magazine along with a special feature for the grand prize winner.

Note: Winner must not work for a retailer.

Grand Prize Winner will receive an all expense paid trip for two to the Ardbeg Distillery in Scotland.

To feel the true spirit of Ardbeg, visit the distillery. Stand on the grassy mound that rises between the buildings and the sea. The sight of the pagoda roofs crowning white-washed walls before you; the sound of waves surging onto the rocks behind you; the smell of malt and sea spray all around you.

Breathe it in. This is pure Islay. Where Ardbeg is, has been and always will be made by people genuinely devoted to producing the ultimate Islay Malt.

Ardbeg the whisky is Ardbeg the place, in all its raw natural beauty.

THE LOCALS

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SPIRITED BUSINESS

Inspiration In A Sip

By Christopher Osburn

“Snake Oil designs culinary cocktails that are focused on one or two key ingredients, such as a unique vegetable, different herbs and spices, a rare fruit or a play on a popular beverage, like a black rice horchata,” says mixologist Frank Thaheld. After that, they select the liquor or liqueur that best support the ingredients.

“The cocktails also need to embody the Snake Oil spirit with a look that is both inviting and satisfying to the eyes and other senses, twisting perception and challenging taste palettes.”

Historically, a snake oil salesman was a huckster who would go door-to-door selling medicinal concoctions of debatable authenticity. In the case of the Snake Oil Cocktail Company, there are no charlatans selling fraudulent tonics, only experienced mixologists mixing outstanding cocktails. Cofounder Michael Esposito noticed a lack of quality cocktail craftsmen in San Diego, California. “We blazed a trail. I remember how difficult it was when we started. We would meet with bar and restaurant owners and they would say: ‘Come on, you guys are cocktail consultants. What’s that?’”

Thaheld points out that boutique cocktails are beginning to find their place amidst the culinary and socialite elite. “Every little restaurant and cafe tries to tout a specialty beverage program. But, from my perspective, unfortunately, many miss the mark by being off balance, ordinary or poorly thought out from a taste and palate viewpoint. It has become a challenge to surpass expectations and to inspire with a just a sip. That is our goal with every cocktail we create. It needs to fit and it needs to stand out, and above all, it must taste good.”

What sets Snake Oil apart is their passion for culinary mixology.

“When we started the company we took our inspiration from the farm-to-table movement and from what was happening in the kitchen, not just from the bar or from reading about classic cocktails.”

When designing a custom cocktail, Thaheld starts with a theme, which might include colors, health benefits, a reason for a celebration or to pay homage to an event of cultural significance. “For example, we designed James Bond cocktails for Cinepolis, a luxury movie theater chain, where the cocktails were inspired by the film and you could order a Snake Oil cocktail as you watched Skyfall.”

They have also strived to create a team of strong partners instead of promoting any particular person as a celebrity mixologist. “Our goal is to accomplish something unique and egos can stand in the way of that.”

In the beginning, the core of the business was in restaurant and bar cocktail menu design but they soon expanded to the special events world. “Our brand became recognizable in town as something cool. Our first big break came when we were asked to design signature cocktails for a celebrity-gifting suite at the Sundance Film Festival.

From there the business just took off.”

As I mentioned before, the term Snake Oil is deeply rooted in American folk lore. Snake Oil salesmen often used alcohol bases in their products.

“Mixologists are kind of like modern-day snake oil salesmen where everybody’s got something “to cure what ails you.”

Snake Oil designs cocktails for bars, restaurants, events and cultural institutions. “Basically, we have fun with throwing around drink ideas, always creating something new and building beverage experiences from the ground up.”

Some of the luxury brands Snake Oil has worked with include Aston Martin, Rolls Royce, Tiffany’s and Ted Baker. They also work with celebrity chefs, sports figures, non profit organizations, the Sundance Film Festival, Comic-Con and the Concours d’Elegance.

Thaheld says that they use an archeological approach to cocktail design that is based on culinary creativity as well as research. “Snake Oil has knowledge of the kitchen as well as the bar, so we are able to combine these skills into an effective and fun libation. For example, just plopping a carrot into a glass of whiskey does not constitute a clever cocktail, but puree the raw carrot, add some homemade almond orgeat, grapefruit bitters and nutmeg and you have a delicious concoction with vibrant color and flavor, plus the health benefits of raw vegetables.”

People might think that their cocktails are just for connoisseurs, but Thaheld believes that they can be enjoyed by anyone. “Perhaps the occasion elevates the sensation, but we’d like to drink like this everyday.”

Esposito believes that this is just the beginning for the boutique cocktails.” If you are amazed by America’s fascination with celebrity chefs- keep your eyes out for celebrity mixologists as the next big trend. “

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THE LOCALS

SPIRITED CELEBRITY

ANDERSON DAVIS LIFEGUARD SHORTS, PUPPIES AND TEQUILA

Life’s Good.

Anderson Davis doesn’t just fit into one box. Actually, you’d be hard pressed to find any single box to place this rugged Californian in. He’s an actor, model and a top level athlete. He’s also the new face of Sauza Tequila. “The Sauza campaign entails a lot of time in lifeguard shorts, a cute puppy and tequila drink in hand.” Sauza has already shot six different commercials for the summer starring Davis. “If you can’t appreciate lifeguards, puppies and tequila, then what in the world can you appreciate?

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Davis is very matter of fact when asked how he got the job with Sauza. In fact, it’s fairly similar to the way he gets all of his work “Like any actor, we audition for a living, and that’s exactly what I did. I had to impress a large group of beautiful women from Chicago, and a very talented director, Matt Lenski, to get the job.”

It’s evident that the people at Sauza noticed something in this up and coming actor. Always humble, Davis seems to embody the easy-going nature of the product and the fun, young attitude therein. Sauza Tequila isn’t the only brand that Davis is associated with though.

Within a week of shooting his Sauza campaign, Zesty Italian dressing booked Davis. He’s excited to see the finished product because of the humorous nature of the television spots.

Davis has a diverse and eclectic acting resume. From print and television advertisements to guest spots on CSI and Conan, he’s dipped his toes into all manner of genre.

“I have spent a lot of time studying the history of acting. This is where I feel you develop your foundation for acting.

I’ve studied some of the great actors such as Paul Newman (my favorite by the way). As far as shows, being part of any production is a real treat. You get to meet so many talented and great people with amazing stories. That’s the great part about it for me.”

Born and raised in Northern California, Davis wasn’t always interested in acting. “I have never put on plays for my parents and friends when I was younger, though I have developed a genuine love and interest for the art.”

Who knows where Davis’ career will take him, but he is excited to be working with Sauza. “I couldn’t be happier with exactly where I’m at right now. Sauza is a delicious drink that you should get your hands on, then your lips and then try it if you haven’t. I hope these commercials get a chuckle out of you.”

What else does Davis drink? “I do have a few favorites.

One being a key-lime martini; Vanilla vodka, half and half, and lime juice.” But, before you try that, he thinks you should enjoy the beautiful weather outside with a nice margarita.

“THERE’S NOTHING LIKE A DELICIOUS SAUZA-RITA!! CHECK OUT THE SAUZA WEBSITE TO SEE HOW TO MIX THAT BABY UP.” www.sauzatequila.com

His first passion, however, is America’s Pastime.

“Baseball started for me at four years old. It was a great passion of mine most of my life, but professional sports are tough on your body.” Like many athletes, Davis played through various injuries throughout his career.

In reaching the highest levels of sports, sometimes concessions need to be made and often are made in regard to your overall health. “It seemed that for most of my baseball career, I played with an injury of some sort, and that’s exactly what put me out of the game. I reached a crossroad with baseball and had to make that decision we all hate. That decision that takes you from your passion and throws you back into the unknown.” It wasn’t easy to move on, but Davis doesn’t seem like a man with a lot of regrets.

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THE LOCALS

SPIRITED BAND

OogeeWawa

By Mike Salerno Photos by Scott San Emeterio and Craig Dacey

A Spirited Mix of Music and Flair

OOGEE WAWA IS MUCH MORE THAN JUST YOUR AVERAGE GROUP OF ROCKERS. THE BAND IS COMPRISED OF FOUR RADICAL DUDES WHO ARE ALSO FLAIR BARTENDERS, SURFERS, BEACH BUMS AND FRIENDS. COMBINED, THEIR MUSIC REMOVES YOU FROM YOUR COMFORT ZONE WITH A SOUND THAT MIMICS THAT OF SUBLIME AND MATISYAHU WITH ENOUGH ORIGINALITY TO KEEP THE PARTY GOING.

Though Chad has never taken part in a flair competition, the band as a whole is determined to merge their two immense talents and has recently reached out to the FBA to incorporate their act at competitions. Playing amongst fellow flair competitors would not only create a unique and fun atmosphere but the band would also be reaching those who would appreciate lyrics about the plight of the showman in the service industry better than most.

look into the band’s bartending past reveals that before these guys started road touring they were preparing for National Flair Bartending Competitions. Front man Jesse Lee started off his flair bartending career modestly, as most flair guys have, at T.G.I. Friday’s. After winning Long Island’s Regional Competition for Friday’s four years in a row, he started breaking out into the FBA world.

Oogee Wawa, as a band of bartenders, continues to stay true to its roots. Jesse Lee dove head first into the realm of mixology, even creating drink menus for restaurants in between writing songs. This is also evident not only in the band’s lyrics but in most of their monikers, including the song, Pass Me A Drink and the Dirty Tequila Tour. Even the band’s name is a nod to the industry where it all began. The name Oogee Wawa is derived from a Zulu term meaning “Cheers!”

A

Guitarist JP accompanied Jesse Lee to his first Flair Bartenders Association competition called Quest, held in Orlando, Florida. JP had come along not only in support of his friend but also to learn more about the sport of flair. Jesse Lee and JP started practicing day and night in JP’s garage and behind the bar at Friday’s. Before long, they were the star members of “Team New York,” also affectionately known as “Team Ugly.”

Nicky, Oogee Wawa’s drummer, picked up the art of flair quickly and due to his incredible stage presence became a standout even after only a short time of practicing. In fact, his very first competition he beat both JP and Jesse Lee- who ranked sixth in the world on the FBA Advanced Tour Division.

When they decided to form the band, Jesse Lee, JP and Nicky happened to be at their peaks in flair bartending, competing and traveling. They all left Friday’s to work together at Miller’s Ale House in Deer Park, New York, and were joined by bassist Chad, also known as THE. Chad, like the rest of them, fell in love with the art form of flair and started pushing to incorporate flair routines in Oogee Wawa’s live shows.

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Combining music and the art of flair adds a unique dimension to their already alternative hip-hop/surf-rock musical sound. As a first of its kind band, Oogee Wawa’s rare style promotes a desire to party, and naturally the crowds can’t seem to get enough.

Although the band members have since surrendered their competitive flair careers to focus on music, you can still see their high-flying antics at all of their live shows. If you’ve been previously unable to see them perform live, you may soon get a glimpse into the day-to-day life of the band.

The guys, in conjunction with Crown Prince Production, are currently filming a docu-series based on the experience of juggling life on the road, on the stage and behind the bar, all in the name of achieving the next level of musical greatness.

Their new album, “Ride Waves,” is currently available on iTunes and at all Oogee Wawa shows, which have recently spanned the East Coast from New York to Florida. Check your inhibitions at the door and let these rockers mix you up one really good time.

Side Bar

Oogee’s Signature Cocktails WAWA WIPEOUT / Jesse Lee - Front Man

HORNETS NEST / JP - Lead Guitar

INGREDIENTS

INGREDIENTS

1 oz. Cruzan Guava Rum 1/2 oz. Vodka 1/2 oz. Peach Schnapps 1/2 oz. Blue Curacao 1 oz. Coco Lopez 2 oz. Pineapple juice

1 1/2 oz. of Orange Vodka 1/2 oz. Butterscotch Schnapps 2 oz. Orange Juice PREPARATION

Fill 16 oz. specialty glass with ice and build. Layer Guinness to top.

PREPARATION

In mixing tin with ice, shake ingredients and strain over fresh ice in a 16 oz. specialty glass. Garnish with 2 maraschino cherries and hibiscus flower.

Even the band’s name is a nod to the industry where it all began. The name Oogee Wawa is derived from a Zulu term meaning “Cheers!”

HURRICANE OOGEE / Nick – Drummer

KISS OF DEATH / Chad Chadwick - Bassist

INGREDIENTS

INGREDIENTS

1 oz. Bacardi 151 Rum 1 oz. Myers Dark Rum 1/2 oz. Slo Gin 1/2 oz. Southern Comfort 2 oz. Hurricane Mix PREPARATION

In mixing tin with ice shake ingredients and strain over fresh ice in Hurricane glass.

Layer in Orange Juice and Bacardi 151.

Light on fire.

1 oz. Bacardi 151 Rum 1/2 oz. Silver Rum 1/2 oz. Myers Dark Rum 1 oz. Pineapple Juice 1 oz. Sweet and sour mix Splash Grenadine Lime Wheel PREPARATION

In mixing tin with ice shake ingredients and strain over fresh ice in a highball glass. Garnish with 2 Bacardi 151 soaked Maraschino cherries and a lime wheel.

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MIX IT UP

SPIRITED TRENDS

l i a t ck

o C

s t i K G, Y HAN LINAR C A U D C UP, AT ELIN Y B CTOR Y GRO AY B D E IT DIR ATE WW TAL CRE ERAGE HOSPI E A NE HEIR T IR BEV CEPTS ITS AR EATE T THE R K A N C L O T I O C H E KTA TS T RIG SID COC GUES TAILS ABLE EING A’S T B K NT FOR COC NEW TIVE IS ATLA S N E H ND UEST OW E. T INITIA L SA G T TAB LOGY DALLA WING RN REA O MIX ED IN , ALLO Y A G O LEA O V T L SER K HAL LY ENJ , BUT IL O N A O O T .

C ELL OCK NOT TO ING C AS W T G TAS ETHIN SOM

Each pre-measured kit has a theme, including The Bloody Brunch Kit; Brown, Boozy and Stirred Kit; and Bai, Blanc and Bianco White Spirit Kit. Some items in the kit include bar syrup, fresh herbs, bitters, jiggers, various types of ice and mixing glasses. “We are so happy to see that the idea appeals to everyone, from professionals and bar geeks to amateurs alike,” says Chang. “It’s super fun to see people like a Master Sommelier from Texas tweeting about his creation and asking his followers what combinations he should try.” Chang says the cocktail kits were inspired by everyone’s love of creating their own cocktails, whether a bartender or not.

“Americans are renewing their love affair with cocktails,” she says. “This is the first golden age for bartenders post-Prohibition.

At our bars, we welcome everyone not only to taste everything, but also to make their own drinks if they are inspired.”

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ADVANCED MIXOLOGY

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CHILLED MAGAZINE

DRINK IN HISTORY

Cuba Libre

By Nicole DiGiose

K

nown in the United States as the classic Rum and Coke, the Cuba Libre is among the most popular of drinks. It can be found anywhere, from inside the plastic cups of college students to the local bar to high-end fancy resorts. It’s refreshing, it’s delicious, and it’s simple to make.

According to Bacardi Brand Master, David Cid, the Cuba Libre’s simple recipe is what makes it one of the most served cocktails in the world. The history mixed into this beloved cocktail also gives it character. “Created in Cuba following the Spanish American War, it embodies a spirit of camaraderie and freedom,” Cid said.

Though it’s loved worldwide by people of all ages, the story behind this famous cocktail’s origin tends to get a little murky. Most accounts, including Cid’s, of the creation of the Cuba Libre agree that it dates back to Havana around 1900, after the Spanish-American War, which began and ended in 1898 and led to Cuban independence. The name of the drink, Cuba Libre, means “Free Cuba,” which was the battle cry of the Cuban Liberation Army.

But, another well-known story recalls that during the Spanish-American War, a group of off-duty U.S. soldiers went out for some drinks in a bar in Old Havana.

Supposedly, a captain ordered rum and cola on ice with lime, and enjoyed it so much that he got the other soldiers to order a round and they toasted, “Por Cuba Libre!” to celebrate the freedom of Cuba.

To break it down, the origin of the Cuba Libre is a bit of a mystery because the Spanish-American War ended in 1898, and it’s believed that Coca-Cola wasn’t available in Cuba until 1900. No question about it, this drink was first sipped in Cuba, but exactly when that was is best debated over a round of Cuba Libres.

Since its discovery, many ways to mix this favored cocktail have been experimented with. Some use white rum, others go darker. Some recipes call for Coca-Cola while others go for RC Cola or natural colas. No matter your choice of rum or cola, the brilliant and simple combination known as the Cuba Libre is so well liked that it’s said to be one of the most popular drinks in the world. “It’s a true crowd favorite, even more than a century later,” said Cid. Now that’s something to toast to.

Bacardi Cuba Libre INGREDIENTS

1 part Bacardi Gold Rum 3 parts cola PREPARATION

Pour ingredients over ice in tall glass.

Garnish with lime wedge.

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ADVANCED MIXOLOGY

IN THE KNOW

We are the

Nightlife

entertainment

& service industry trade show They’ll never stop talking about you!

This one of a kind entertainment and service industry show is scheduled to take place in Atlanta, Georgia on September 7, 2013, inside the historic Georgia Freight Depot.

Exhibitors from all over the country including DJ’s, Bartenders, Mixologists, PR and Marketing Reps., Food Service Professionals, Industry Bloggers, Vloggers and much more will be meeting and greeting with live product presentations, tastings, and promotions. The day- celebrating the nightwill also offer an educational discussion panel hosted by industry professionals reporting on the latest trends and what’s new and newsworthy in the world of nighttime entertainment.

Are You A Master Of Your Craft?

Prove It! On Saturday, September 7th, We Are the Nightlife’s Master of Mixology Bartending competition will kick off!

Sponsored by Clique Vodka, skilled mixologists will have a chance to mix up cocktails for a cash prize.

Think you have what it takes to mix it up against the bartenders in HOTlanta? Book your trip now and be a part of this fun and exciting trade show dedicated to your life-

the nightlife! www.wearethenightlife.com Twitter@wearetheNL Instagram@wearethenightlife Facebook.com/WeAreTheNightlifeATL

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CHILLED MAGAZINE

ADVANCED MIXOLOGY

SPOTLIGHT

Twenty Grand Vodka Good As Money

Twenty Grand is mixing two distinct spirits – Cognac and Vodka – into one very unique product. Twenty Grand is the epitome of starting a new trend, leading in that trend and watching others follow where you go. The Cognac and Vodka mix is a first of its kind, inventive and a pioneering leader in the newly popular spirit-on-spirit trend.

Twenty Grand Original (80 proof) and Twenty Grand Black (100 proof) reflect an ambitious and modern lifestyle, appealing to both fine cognac lovers and vodka drinkers alike. The dark amber liquid is rich with a hint of candied fruit and packaged in a stunning bottle with custom cork closure and labels accented in gold.

From the first sip to the last drop, Twenty Grand is the essence of style, sophistication and class. Create, innovate and be sure to mix up the Side Car cocktail turned Town Car by adding Twenty Grand Vodka. It’s as good as money- baby.

TOWN CAR INGREDIENTS

2 oz. Twenty Grand Vodka 1/2 oz. Triple Sec 1/2 oz. Lemon Juice Lemon Wedge PREPARATION

Pour into shaker filled with ice, shake and serve in chilled Martini glass with sugared rim. Garnish with lemon wedge.

LIME LIGHT INGREDIENTS

2 oz. Twenty Grand Vodka Lemon Lime soda PREPARATION

Fill glass with ice, add 20G, with lemon lime soda

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top

ADVANCED MIXOLOGY

THE BUZZ

Fruit Flavored Ice Cubes

By Nicole DiGiose

Sip on a deliciously mixed drink dressed in fruitflavored ice cubes as you soak in the sun. At parties and picnics, make a splash with an assortment of seasonal ice cubes, made with fresh fruit purees, like strawberry, raspberry, lime and lemon.

Or freeze whole pieces of fruit in ice cubes for a hot way to flavor and garnish your cocktail while keeping it cool. Want to add an herbal bite to your cocktail? Try a combination of basil and mint ice cubes. No matter the flavor, these delectable cubes are sure to enhance any summer cocktail.

Lead bartender and mixologist at Loopy Doopy, Victor Diaz, is all about delighting his guests with his own unique spin on his concoctions, and fruit aromatic ice cubes are a crowd-pleaser.

“The flavored ice cubes provide fun and functionality as they cool your cocktail without watering it down,” Diaz said. “As the cubes melt, they actually enhance the flavor of the drink.”

This season fruit-infused ice cubes are guaranteed to be a hit and the colorful cubes are a bright way to keep and add flavor to any drink.

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To welcome sunny skies, Conrad’s Loopy Doopy, NYC’s popular rooftop bar, is serving up cocktails prepared with a fun twist: fruit aromatic ice cubes and ice pops served in Prosecco- On Tap. Follow on twitter.com/loopydoopybar.

Meet

BOLS YOGURT

BOLS YOGURT LIQUEUR HAS A UNIQUE SWEET AND SOUR TASTE COMBINED WITH A RICH AND SMOOTH TEXTURE. MADE FROM REAL FRESH YOGURT.

Strawberry Smoothie 3 oz Bols Yogurt Handful of fresh strawberries Blend with ice

MORE COCKTAIL INGREDIENTS, RECIPES AND INSPIRATION: BOLS.COM Bols Yogurt Liqueur 15% Alc. By Vol. Distilled and Bottled in Holland, Imported by Lucas Bols USA, Manhasset, NY. Please drink responsibly.

ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

Coffee With a Kick

The smell of perfectly brewed coffee awakens the senses and perks up the soul. Lovers of the bean tend to take the liberating flavor of coffee very seriously.

“Over the past few decades, we have seen American coffee drinkers become more selective about their choices in quality and flavor,” says Tonia Mancino, Director of Marketing for Lavazza North America.

“They now drink coffee not only for the functional purpose of waking up or staying alert, but also for just pure pleasure of the beverage itself.”

Van Gogh Vodka has captured the brilliance of a skillfully roasted cup of espresso with their naturally infused coffee flavors. Van Gogh Espresso Vodka has a fresh roasted coffee bean aroma complemented by a spark of cocoa. Van Gogh Double Espresso Vodka is very smooth with a hint of sweetness from caramel and a touch of caffeine to provide spirit and coffee lovers with a singular espresso experience.

Love the invigorating taste of fresh coffee?

Van Gogh Espresso Vodka’s will satisfy any obsession with this American favorite.

Gogh Mix It Up!

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Double Dutch Espresso INGREDIENTS

2 1/2 oz. Van Gogh Double Espresso Vodka 1 oz. Milk, Cream, or Vanilla Creamer Ground Cinnamon PREPARATION

Pour ingredients into a shaker with ice.

Shake vigorously and strain into a chilled Martini glass. Sprinkle lightly with ground cinnamon.

Lavazza’s Caffe Espresso “As an Italian coffee brand with over a century of expertise in the industry, we pride ourselves on the pleasure of good coffee and are excited to be part of this expanding trend in the U.S.,” says Tonia Mancino, Lavazza.

Your customers want more.

So give it to them.

I am a

and... entertainment & service industry trade show

SEPTEMBER 7TH, 2013

ATLANTA, GA

wearethenightlife.com 888.611.9473 for information

ADVANCED MIXOLOGY

TOOLS OF THE TRADE

THE AVIARY Innovation in the Rocks

By Ariana Fekett.

Photo Courtesy of Christian Seel

The Baked Apple is a vacuum pot cocktail with an entire baked apple in the upper chamber containing house amaro, and baked with amaretto brown butter. The baked apple also has a series of flavors including nutmeg, cinnamon, vanilla beans, raisins, chai, white rum, St. George, and citrus for balance (along with oils from pine and juniper sprigs).

Vacpot Service Piece- Vessel used to serve the baked apple cocktail.

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With The Aviary, chef Grant Achatz and Grant Kakonas have transferred their culinary expertise into cocktails.

Grant Achatz is one of the most coveted chefs in the country, with restaurants Alinea and Next, and one of the most well known names in molecular gastronomy.

One of Chicago’s premiere bars, the Aviary itself has an elegant yet understated design. With dynamic presentation, state-of-the-art preparation/techniques, and sensual infusions, an Aviary cocktail is not just a product; it’s an experience.

A substantial highlight of The Aviary’s pioneering effort is its ice program. As the ice melts, it adds flavor and complexity. So instead of a watered down drink, you have an evolving and increasingly potent complexity of flavors. Reverse osmosis filtered water is what’s used in all of the ice. The staff has a team member called the “ice guy,” whose designated duty is simply to work in the ice room. They’re the mad scientists of cocktails, but with the integrity to turn over only the finest quality, and ultimately beautiful cocktails. There’s pearl shaped ice, hollow ice with bitters for a truly reconceptualized “in the rocks,” fruity ice, spicy ice, and even some savory ice. Their cocktail chefs employ the works including ice picks, chain saws, hand chipping, distillers, and more. They use toys but the most important element of The Aviary is the customer experience. The chefs and servers are guided buy a multi-sensory approach so guests can smell, hold, taste, and see in a way that’s unique to The Aviary.

The success of their cocktails starts with the quality of their ingredients. Beverage director Charles Joly firmly believes that “your end result is only going to be as good as what you are putting in.” That’s why The Aviary works with a network of small farms, foragers, and importers – building business partnerships based on good relationships with trusted people.

Because the menu is so progressive, there is no drink that beverage director Joly would feel comfortable calling a ‘signature cocktail’. “Experimentation is not only encouraged, it is expected. It is a huge part of the reason I wanted to lead this team,” says Joly, who collaborates with sous chef Micah Melton to create round, delicious flavors.

Popular cocktails include In The Rocks and The Baked Apple. In The Rocks arrives as an egg-shaped piece of frosty ice. With smoke wafting from the glass, a tiny slingshot is used to crack open the egg spilling forth an elegantly made Old Fashioned cocktail. The Baked Apple is a vacuum pot cocktail with an entire baked apple in the upper chamber containing house amaro, and baked with amaretto brown butter. The baked apple also has a series of flavors including nutmeg, cinnamon, vanilla beans, raisins, chai, white rum, St. George, and citrus for balance (along with oils from pine and juniper sprigs).

Though chef Grant’s reputation alone could make this venue wildly successful, the dedicated staff has also earned the reputation to make it a go-to spot. The Aviary has a constantly evolving menu. Their philosophy necessitates keeping it seasonal, and keeping it fresh fresh fresh.

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MIX IT UP

SPIRITED TREND

R umChata Is Shaking Things Up Mixin’ Up Milkshakes!

RumChata is a Caribbean rum cream capturing the authentic flavors of traditional Mexican horchata and has become a must have behind the bar. Along with inspiring cocktails like the Snickerdoodle and the Rootbeer Float, RumChata is now mixin’ up milkshakes. The adult milkshake craze is in full force this summer and RumChata is taking the lead as the perfect ingredient for this nostalgic American favorite.

“Summertime is RumChata time,” said Tom Maas, RumChata master blender and founder.

“RumChata’s real flavor and fresh cream blend perfectly with traditional summer favorites like adult milkshakes, iced coffee and piña coladas.”

MUST MIX

RUMCHATA

BY ELVIS INGREDIENTS

4 Parts RumChata 1 1/2 Parts Spiced Rum 1/2 Part Banana Liqueur 1 Tsp. Peanut Butter 1/2 Banana 1 Scoop Vanilla Ice Cream or 1/3 Cup of ice PREPARATION

Combine all ingredients in blender. Blend until consistency is smooth. Pour into tall glass. Thank you.

Thank you very much.

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Scorpion Mezcal ®

Worms are for Wimps!

DOMINATION OF ORIGIN 100% AGAVE

www.scorpionmezcal.com

MIX IT UP

CHILLIN’ WITH

NickHawk Nick Hawk, star of Showtime’s sexy series “Gigolos” plans to give one lucky lady the dream date of her life- free of charge. Nick and the other Las Vegas hotties are turning up the heat this summer and Season 4 is racking up some serious ratings for its sexy and spicy stories.

Photos by Earl Miller

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Drink

I like red wine and dark beer. I’ve become a huge fan of ginger drinks lately. Most big city clubs and restaurants are hiring mixologists to come up with some pretty amazing creations these days.

My music career, of which I wish I had a lot more time for. I’m adapting to today’s trends and maturing as an artist. I have beats for new tracks, started writing and they’re hot!

Advice

Sex takes practice. Find a good partner and learn away. The more you practice the better you become just like anything else.

Obsession

On being a "Sexpert"

I’ve come close to perfecting my “craft” by not only reading every sex and relationship book and website but I’ve also experienced it.

I feel I’m deserving of the title.

Dating His Past

Our society is becoming more acceptable of independent people who know what they want.

Family, job, judgment and stage fright aside, I don’t know too many people who wouldn’t enjoy meeting someone and knowing it will end well.

I was a bartender for a few years. Your job is to do what most people do for fun when they’re not working. When I left the Air Force I planned on finishing college and then pursuing my acting career. Escorting, or gigoloing, was definitely something that always interested me.

Gigolos airs on Thursdays at 11 PM ET/PT on Showtime. For more information about Nick’s dream date contest and a chance to win prizes from his adult novelty line visit NickHawksexpert.com. Facebook.com/nickhawkexplicit or Twitter@gigolonickhawk.

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SHAKING AND STIRRING

“The Bay” seasoned vodka was inspired by the casual cool of waterfront living on the Chesapeake Bay, featuring a blend of traditional spices and sea salt infused savory vodka. “If you spend time on the Bay, these flavors become part of your life,” says owner Andrew Auwerda. “Time spent with friends on the water- cocktails, mounds of fresh blue crabs- it’s the good life made easy.”

THE BLOODY MARYLAND INGREDIENTS

1 1/2 oz. The Bay Vodka 4 oz. Tomato Juice 1 Dash Worcestershire Sauce 1/2 oz. Lemon Juice 1 Celery Stalk PREPARATION

Combine vodka, juice, Worcestershire Sauce, and pour back and forth between two mixing glasses. Strain into an icefilled highball glass.

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LAUNCHES

Papa’s Pilar is new super-premium rum inspired by American literary giant Ernest Hemingway’s spirit of adventure. The brand is “hell-bent on returning rum to its roots,” tossing the Hawaiian shirts and umbrella drinks that are associated with rum, for a new image of worldly adventures on land and the sea.

BLONDE & STORMY INGREDIENTS

1 1/2 oz. Papa’s Pilar Blonde 3 oz. Ginger Beer Angostura Bitters PREPARATION

Combine ingredients in glass filled with ice. Top with bitters and garnish with a lime wheel.

Pucker Vodka introduces Watermelon Wow Vodka, its latest expression in bold and innovative flavors. Adding an extra dimension of taste to cocktails, it combines the luscious flavor of watermelon with the invigorating aroma of candied fruit and melon.

BRAZEN WATERMELON BLUSH INGREDIENTS

1 1/2 Parts Pucker Watermelon Wow Vodka 2 Parts Kiwi and Strawberry Puree Bunch of Mint Kiwi Slice, Strawberry Slice PREPARATION

Combine all ingredients in a shaker and strain over crushed ice into a highball glass. Stir, swizzle and top with a mint bunch, kiwi and strawberry slice.

AMERICAN FAVORITES

Bols is adding a little more flavor to the world with the introduction of Bols Yogurt- and healthy Americans love the taste of yogurt. The unique sweet and sour taste combined with a rich and smooth texture mixes perfectly with fresh fruit, fruit juices and other ingredients.

STRAWBERRY SMOOTHIE INGREDIENTS

3 oz. Bols Yogurt 3 Strawberries 1 Banana PREPARATION

Blend all ingredients with ice.

Garnish with a strawberry.

Suerte, Spanish meaning ‘luck,’ releases its trio of small-batch, single estate tequilas. The company based in Colorado is a collaboration between three guys from different backgrounds all coming together in the world of tequila to produce a Blanco, Reposado and Añejo using a traditional tahona method to crush the agave creating a unique flavor.

After 218 years, Jim Beam releases Jacob’s Ghost, a new white whiskey that celebrates the “spirit” of the founding distiller- Jacob Beam- by perfecting the white whiskey he first distilled more than two centuries ago.

Ideal for traditional whiskey cocktails, but will also add a unique flavor in mixed drinks typically featuring vodka, tequila or rum.

LUCKY RABBIT MANHATTAN

BLOODY GHOST

INGREDIENTS

2 1/2 oz. Suerte Añejo Tequila 3/4 oz. Carpano Antica Vermouth Dash of Orange Bitters 1 Twist Burnt Orange Peel PREPARATION

Combine ingredients and dash with bitters. Garnish with orange peel.

INGREDIENTS

1 Part Jacob’s Ghost White Whiskey 1 Part Tomato Juice Pinch Salt Pinch Sugar Dash Tabasco Hot Sauce (to taste) Dash of Fresh Lime Juice (to taste) PREPARATION

Combine ingredients and shake over ice, pour into a chilled glass. Garnish with celery and an olive.

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HOW DO YOU

CHILL?

TABLET Digital Interactive Edition Download the Chilled Magazine app at the Apple Newsstand to access the digital editions for FREE on your iPad!

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Visit chilledmagazine.com and sign up for our Newsletter to stay in the know about all things Chilled.

Get the latest industry news Be aware of events and contests Tons of articles and drink recipes

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What does it mean to be Made In America these days? Consumers love to buy American products and that message resonates more and more every day with the adaptation and prideful return to domestic production in virtually every single product sector.

Shopping locally, farm to table, boutique style and artisan are terms we’ve all become very familiar with. Our food, clothes, cars and cocktails have evolved, more upscale and chic, when being “Made in the USA.” In this issue of CHILLED we salute the craft of American-made spirits and cocktails.

We take a look back to the craft distillery movement and appreciate some popular American cocktails like the Shrub. We profile some of America’s top craft distillers and feature a few new American favorites like the flavor of honey and hybrid spirits.

Craft beers, beer gardens, purees, and wines from our favorite celebs round out this issue celebrating American craft culture.

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Guess Whon’sner? i D o T g n i m o C

C

WineM

elebrity

akers

Our cover girl, Drew Barrymore is one of the more recent celebrities to get into the wine game. Barrymore Pinot Grigio is made from grapes that were farmed from the Triveneto area in Italy. Barrymore is known to be a Pinot Grigio drinker herself and her wine is said to be created as a reflection of herself. According to Niccola Salvadori, a partner in SGC Group, the official licensee for the brand, “Drew made numerous trips to Italy, spent time with the facility and was involved with the wine at every level.”

Barrymore has said, “Wine is all about the journey. Any wine lover would have to agree. The discovery of new wines, new regions and new vintages is what keeps wine exciting to novices and enthusiasts alike.” Barrymore showcases her family crest on her wine label meant to honor her famous family of actors. “I love wine, and it’s always fun when you can do something in your work life that you love in your personal life,” the actress told Wine Spectator.

In

the world of wine, the rich and famous owning a vineyard is nothing new, although the popularity of celebrities selling their own line of wines is growing.

These days, everywhere you turn there is a high-profile celebrity endorsing a spirits brand, and wine is no exception. But how many of these celebrities really have anything to do with the vineyards they own and the wines they represent? How much of their style and taste influence the wine in the bottle?

Surprisingly, not only are most celebrity owned wine brands getting rave reviews and high ratings for quality and taste, many celeb vintners are more involved than you might think. They are producing legitimate wine and shocking even the most skeptical of wine critics.

More than just a decadent hobby for some Hollywood A-listers, famous musicians, sports figures and chefs, they are passionate and dedicated to the craft. While some celeb involvement may stop with their name on the bottle, others take a hands-on approach, sitting in on blending sessions and even taking an active role in the winery.

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Brad Pitt and Angelina Jolie, well known for their acting prowess, are two of the most famous people who have dipped their talented toes into the world of wine making. Their $24 per bottle Miraval Rose was produced and bottled at their estate Chateau Miraval in Southern France and the first online run of 6,000 bottles sold out within five hours. To make this wine, they collaborated with Marc Perrin, owner of Chateau de Beaucastel in Chateauneuf-du-Pape. This is the first wine from Chateau Miraval since the estate was purchased by the duo. “We are intimately involved and quite enthused over the wine project with our friends the Perrin family,” reports Pitt.

Eight-time Grammy award winner Fergie, of the Black Eyed Peas, and her father Pat Ferguson have launched the Ferguson Crest line of wines. Founded in 2006, the winery, located in Santa Ynez Valley in California, makes a Syrah, a Cabernet, two Viogniers and a Red Blend called “Fergalicious.” Not only does Fergi’s family own the vineyard, they are involved with the winemaking process every step of the way, from cultivating the crops to designing the label. “This is not a sponsorship or an endorsement,” says Fergi.

“We are involved in every element of the winemaking process to truly make Ferguson Crest a hands-on and lovingly tended family affair.”

the names e label includes Miraval’s bottl as formally sé rrin. The ro w Pe d an itt -P lie Jo their album d who recorded called Pink Floy tate. studio on the es The Wall in the

It isn’t just actors who are making their own wine, though. Many celebrities, including those in the sports world are getting into the action as well. Mario Andretti owns Andretti Winery in Napa, California. Former NFL quarterback Drew Bledsoe owns Double Back Wine in Walla Walla, Washington. Famed former Chicago Bears’ coach Mike Ditka, in collaboration with the Mendocino Wine Company, owns Mike Ditka Wines in Mendocino, California and former NBA star Yao Ming owns Yao Family Wines.

The list goes on and on. Dan Aykroyd, Antonio Banderas, Madonna, Bob Dylan, Sting, Santana, Steven Seagal, Johnny Depp, Mariah Carey, Gerard Depardieu, Olivia Newton John, Paris Hilton, Barbra Streisand, Jerry Garcia, Natalie Oliveros, also known as Savanna Samson, and of course Francis Ford Coppola are just some of the celebrity winemakers involved in starbranded wines. Some are not only very good wine choices they have won industry awards and accolades.

So, whip out your best linen and fine china and enjoy Brangelina’s company with hors d’oeuvres, have Drew with your main dish and pair sweet after-dinner treats with Dan Aykroyd.

Fergie and her husband, Josh Duhamel, stomp syrah grapes at Ferguson Crest.

ON THE HOUSE Want more celebrity sommeliers? In his new book Celebrity Vineyards: From Napa to Tuscany in Search of Great Wine, Nick Wise and editor Linda Sunshine traveled all around the world to photograph and profile vineyards and wineries owned by famous celebrities.

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Hey Bartender,

a documentary from 4th Row Films, is a journey of becoming a bartender in the era of the craft cocktail culture.

The film features intimate interviews with some of the most famous bartenders and industry leaders in the world. At the film’s premiere, longtime supporter of the cocktail community William Grant & Sons sponsored the after party during the Manhattan Cocktail Classic at the Andaz, Penthouse Suite.

Cocktails that were served, including the Clover Club, Whiskey Smash and Lemon Vodka Snowcone, were created using Hendrick’s Gin, Reyka Vodka, Milagro Tequila and Sailor Jerry Rum. As he got to know the bartenders at the forefront of the movement, he realized that many of them had stories to tell. “It also gave me a chance to say lot of things about the world in general that I think are very important, about the value of taking risks and doing things differently than what people consider the norm.” Whether that means opening a speakeasy, deciding what a cocktail menu should consist of or leaving your white collar job and making a leap of faith to follow your passion. “In some towns and neighborhoods, it’s the last place where a community can come together regardless of economic or social standing and that’s important.”

By Christopher Osburn

Under

the sprawling backdrop of New York City, Hey Bartender is a documentary about two bartenders trying to make better lives for themselves through their love of bartending. One, a former marine, took a different road to becoming a world champion bartender. The other, quit his high paying job to buy his hometown bar only to realize that it’s not as easy to own your own business as he thought. It’s also about all the passionate people who spend their days pouring and mixing drinks and everything that comes along with being apart of the bartending community.

Director Douglas Tirola believes that everyone has had some kind of a relationship with a bar or bartender, whether good or bad. “I saw that the profession was changing, that something special was happening at this moment. I just knew it could be a great movie.”

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Even though he had some bartending experience, Tirola avoided talking about it during the filming of the documentary. “In fact, I was a bartender for about four years actually starting my last year in high school through college. I started as a dishwasher, got a shot at being a bar back carrying ice, cases of beer and picking up glasses.” Eventually, one night, he was asked if he could fill in and make some drinks.

Tirola chose New York as the setting for his film because of the name recognition of the city that never sleeps. “As Julie Reiner (Flatiron Lounge and Clover Club) says in the movie, if what she and others were doing was in Ohio no one would pay attention, but because it’s in NYC, people around the world paid attention.” Tirola does respect the bartending culture of other major cities, though. “There is a great quote in the play Gypsy and it goes something like this: ‘New York isn’t the capitol of the world, it’s the capitol of New York.’ Obviously, great cocktails and great bartenders exist all over the country and world. San Francisco, Chicago, LA, now even in small working class towns like Belfast, Maine, but the place where the match hit the gasoline and caused this explosion was Manhattan.”

left Clockwise from le Da s: Film Star DeGroff, Jim e Meehan, Stev Steve Carpentieri, rector Schneider, Di and la ro Ti Douglas isey.

Vo e tt lo ar Ch

Steve Schneider was one of the bartenders filmed for the documentary. His career in mixology began ten years ago after an injury derailed his career in the Marines. “I never took it seriously until I won a fastest bartender contest in Washington DC.” Not only did he win a few thousand dollars and glory over the other competitors, he got recruited to work under a career bartender who taught him that he too could make a career out of it.

“This gave me the boost I needed to never say die and work as hard as I could to achieve my dream of opening up my own bar.” One night he worked an event and shared a bar with the bartenders from Employees Only. “We instantly hit it off and Bratislav, one of the younger Principal Bartenders at the time, recruited me to join their team.”

Steve Schneider, Douglas Tirola, Steve Carpentieri.

After spending six years behind the bar, Schneider felt he was a part of the bartending culture. “EO unleashed my inner potential to not only be a great bartender, but to be a better person. I am respected because I can relate to anyone who’s ever been told they couldn’t succeed. “ When Tirola was researching for the documentary, he visited Employees Only. He interviewed Schneider about his craft and found him to be brutally honest and passionate.

“He did not know much about our craft, but I guess I was interesting enough that he wanted to know more,” says Schneider.

Tirola hopes that everyone who sees his film learns something about the people behind the bar who work very hard to make you happy on a daily basis. “I hope they understand that becoming a bartender is a choice and that most bartenders today could have had other career options but because they love the craft and the lifestyle and making people happy, they have chosen this profession.”

Steve Schneider, Dale DeGroff, Charlotte Voisey.

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William Grant & Sons Hey Bartender Preview Party

Penthouse Suite, Manhattan Cocktail Classic

Steve Schneider mixes one up.

Cast members of this summers highly anticipated first of its kind documentary Hey Bartender share their thoughts on the rise of mixology and the craft cocktail while doing a little mixing for the guests at the William Grant and Sons exclusive premiere party during the Manhattan Cocktail Classic.

Director Douglas Tirola and Chilled’s Annie Borgerding.

An array of snacks and garnishes.

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Hey Bartender producer Susan Bedusa, Douglas Tirola and Dale DeGroff.

Charlotte Voisey shakes it up.

Steve ‘Carpi’ Carpentieri.

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The Manhattan Cocktail Classic 2013 EVERY YEAR WE REPORT THE FACTS AND FIGURES FOR THE MANHATTAN COCKTAIL CLASSIC FOR YOUR NUMERICAL ENTERTAINMENT. THIS YEAR IS NO EXCEPTION. THE 2013 MCC HAD OVER 8,000 ATTENDEES, OVER 250 SPONSORS AND PARTNERS AND TOOK OVER 67 DIFFERENT BARS, RESTAURANTS, ROOFTOPS AND OTHER VENUES ACROSS NEW YORK CITY - AND A GREAT TIME WAS HAD BY MANY.

One of the 87 different hand-crafted cocktails.

One of 24 New York State distilleries.

Punch bowls were a big hit- using some of the over 7,800 lbs of ice served.

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Hendricks was one of close to 100 event sponsors.

Some of the nearly 3,000 event attendees. Annie Borgerding & LP Steele.

Some of the over 25,000 drinks servedall in proper glassware, of course.

Steve Schnieder was one of the many world-renowned bartenders present from around the globe.

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William Grant & Sons

Raises a Glass of Dram COMMEMORATING THE 125TH ANNIVERSARY OF YOUNG’S MARKET COMPANY By Cynthia Dial

T

o mark the 125th anniversary of Young’s Market Company, a special bottling of Glenfiddich was created by William Grant & Sons. Made solely and exclusively for its long-time distributor William Grant & Sons’ top team presented a bottle of this limited edition of Single Malt Scotch Whisky to Young’s Market executives Vern Underwood, Chairman of the Board, and Chris Underwood, CEO, one year after observing its own 125th anniversary.

“ ” Tonight we’re celebrating 125 years of excellence. It’s about quality, integrity and family

- William Grant & Sons’ Division Vice President Rich Frederick at the private dinner presentation held in Newport Beach, CA.

To commemorate the shared milestone of these two family-owned, independent companies, William Grant & Sons crafted 4,000 bottles of the exclusive edition, one for each of Young’s employees, from its truck drivers to its top execs—many of whom have been with the company for 20 to 30 years.

The Idea

“The idea to create a commemorative bottle was probably conceived over a cocktail,” shared Simon Hunt, William Grant & Sons’ president and managing director of North America.

“It bubbled up from our team having celebrated 125 years only a year ago and now Young’s celebrating their 125th anniversary.”

From left to right.

Mitch Bechard (Glenfiddich Brand Ambassador), Vern Underwood, Ted Roman.

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The Dream Young’s Market Company and William Grant & Sons: Both began as a dream.

Rich Frederick (WGS Division Vice President – West) and Vern Underwood.

The Spirit Here are the details. In August 2012, a team of eight convened in Dufftown, Scotland, for one purpose—to craft an exceptional whiskey memorializing Young’s quasquicentennial. Six district managers of Young’s Market Company and William Grant & Sons’ Brand Ambassador Mitch Bechard traveled from the United States to join Malt Master Blender Brian Kinsman (Glenfiddich’s sixth malt master). Drawing on inspiration from Young’s reps and Kinsman’s expertise as both Malt Master and as an apprentice to David Stewart, Scotland’s longest serving Malt Master, a peerless blend was born, albeit after a bit of debate amongst Young’s group regarding the ratios of sherry and bourbon.

In the end the five selected casks were 75% bourbon and 25% sherry, with a customized combination of aged American Oak (representing Young’s birthplace) and European Oak (honoring the home of William Grant & Sons). “Lending itself to the American palate, we sought sweetness,” explained Bechard. The bespoke bottle and packaging prominently features Young’s Market Company colors, cobalt blue and gold, with the tale of the two companies told on the brilliant blue presentation box housing this commemorative release in Glenfiddich’s iconic triangular bottle. “The container gives the opportunity to read the whole story and taste that history as well,” said Andrew Nash, Category Marketing Director, William Grant & Sons.

In 1888 John G. Young, founder of Young’s Market Company, opened a small food retail store in downtown Los Angeles.

His four younger brothers joined the effort and the company rose to such prominence that in the 1920s its trucks made weekly trips to San Simeon supplying Hearst Castle with wine, spirits and gourmet groceries. When Young’s entered the liquor business after Prohibition, it adopted an approach different from its competitors—seeking exclusive rights to the labels it carried and aligning itself with smaller, independent distillers—an approach it follows to this day. Bottom line: Young’s grew from a relatively small local distributor servicing Southern California to the nation’s fourth largest wines and spirits distributor.

Only one year earlier but 5,000 miles away the Glenfiddich history started when founder William Grant began his journey to create the ‘best dram in the valley’. Working alongside his nine children (seven boys and two girls), Glenfiddich Distillery was built, with the first spirit running from its stills on Christmas Day 1887. Today it is run by the Grant family’s fifth generation, is one of few independently-owned distilleries and the Glenfiddich brand has become the world’s most awarded and best selling Single Malt Scotch.

Family was the underlying theme of the evening. Steeped in tradition and shared values, these two family companies remain fiercely independent. Despite countless challenges, including two World Wars, the Great Depression and Prohibition, both thrived, becoming leaders in their respective fields.

Young’s Christopher Underwood summated the relationship.

“How suppliers act with distributors is different. I grew up in this business, just like my father, starting in the warehouse.

I love the team atmosphere. But business has changed; the value of the distributor has changed. The interaction we have with William Grant & Sons is what I enjoy—the relationship these two companies have is how it should work.”

Underwood’s father concurred. “One thing I’ve learned in my life is that it’s all about people. It’s not about contracts, it’s not about the bottom line, it’s about people—no more, no less.”

L-R in photo: Mitch Bechard, Glenfiddich Brand Ambassador, Chris Underwood, CEO, Young’s Market Company, Vern Underwood, Chairman of the Board, Young’s Market Company, Simon Hunt, Chief Commercial Officer, William Grant & Sons, Ted Roman, SVP Sales, WGS USA, Jonathan Yusen, President & Managing Director, WGS USA, Rich Frederick, Division Vice President – West, WGS USA, Andy Nash, Category Marketing Director – Scotches, WGS USA CHILLEDMAGAZINE.COM

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Hybrid Liquors Spirits with a one-two punch

By Megan Eileen McDonough

While poking fun at the saturated vodka market, one of Chilled’s favorite rum gods, Ian Burrell, produced Gannibal, rum flavored vodka, meant as a joke and only to prove what good marketing could do for a brand. Not only did Ian succeed in fooling some gullible drinkers, he opened up the hybrid liquor brand conversation…

Why couldn’t a two-in-one spirit brand work?

As colorful cocktail culture continues to flourish, the inventive two-in-one spirit idea is revisited- but for real this time.

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With barrel aging, on tap and bottled cocktails being all the rage in the bar scene right now it’s not surprising that the spirits market would also enjoy a little innovation like the two-in-one spirits trend, which continues to grow and produce all types of hybrid combinations. Klay Kelly of Western Spirits has experienced this first hand. “The continuous innovation in the spirits marketplace was really the inspiration to create Twenty Grand, a bold mix of imported cognac and vodka,” Kelly notes. To get the ball rolling, their marketing team focused on reaching the urban consumer through various tactics including national advertising, event sponsorship, and digital media strategies to create a real buzz around their product.

Pernod Ricard is perhaps the shining star in all of this, with big players like Absolut and Malibu under its belt. Don’t be fooled by Absolut Tune’s champagne shaped bottle. The spirit is actually a blend of crisp New Zealand Sauvignon Blanc, premium vodka and carbonation. “There’s no sugar added and everything comes from the grape,” explains Absolut Tune Senior Brand Manager, Laurent Cutier.

In regards to their initial strategy, Cutier notes that their vision evolved from start to finish. “We didn’t see any trend mixing wine and cocktails at the time. It was more about looking at what consumers loved and were already drinking” Cutier explains. Mixing with Absolut Tune creates unique and sparkling variations to favorite cocktails like the Martini, Bellini, Screwdriver and Mimosa.

Instead of kicking off a global campaign, Cutier and his team focused on their main market: 24-29 year old women who enjoy going out and partying at lounges and clubs. These young fashionista-types dress in the latest styles, are social media savvy and interested in the lives of celebrities. Not surprisingly, the top geographical locations catering to this demographic are New York City, Miami, Los Angeles, San Francisco, Chicago, Boston and Las Vegas.

Malibu has also given the two-in-one spirit a shot, quite literally. Their Malibu Red is a fusion of Caribbean Rum and Mexican Tequila meant to be served over ice or in specially created cocktails. Malibu Red’s Sweetheart and Raspberry Blast, Mexican and Margarita are served as shots.

Mangria Sangria & Vodka

Absolut Tune Vodka & Sauvignon Blanc

Lisa McCann, Brand Director at Malibu, believes that the market is finally ready to embrace these complex spirits.

About ten to fifteen years ago the concept started popping up but consumers weren’t fully ready for it. However, “consumers have been getting much more interested in mixing their own drinks,” asserts McCann. Just like people are becoming more interested about what goes into their food, the same curiosity is being applied to drinks.

Before moving forward with their vision, Malibu did plenty of research. They discovered that consumers generally associate their brand with beach themes like summer vacations, palm trees and coconuts. Their Malibu Red line brings great flavors and the exciting element of tequila together into one cocktail. Thus far, their appeal is highest among 21-29 year olds, both male and female. Men who aren’t typical cocktail drinkers are more open to trying red because it contains tequila.

Although Absolut and Malibu target slightly different demographics, they both share a common thread. Both powerhouses handpicked celebrities to partner with in an effort to broaden their reach and introduce their products to new clientele: Absolut chose up-and-comer Solange Knowles and internationally acclaimed fashion designer Charlotte Ronson while Malibu teamed up with Grammy Award Winner Ne-Yo. According to McCann, “Ne-Yo had come to us. He was a fan of Malibu and wanted to know how we could work together somehow.”

Beyond celebrities partnering with some modern hybrid brands, the two-in-one craze has influenced stars in other ways as well. Comic Adam Carolla’s Mangria is a red wine with vodka mixture popular for its combination of sweet flavors and aromas of cherry, plum, blackberry, citrus and oranges. As the story goes, Carolla found himself short of his nightly drink, red wine, thus filling the void in his wine glass with vodka. The mixture was strong and bitter so he added orange juice and some other fruits. The comic’s signature brand, Mangria was born.

Considering how well received these types of bottled cocktails have become in such a short time, it’s likely that other companies will follow in Pernod Ricard’s steps by creating their own unique mixtures. There’s still a lot of experimentation to be done, but we can sit back, relax and know that these new bottles will eventually hit the shelf.

Twenty Grand Vodka and Cognac

Malibu Red Rum and Tequila

Courvoisier Gold Cognac & Moscato

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The Flavor of

Honey How Sweet It Is

All

across America, families and friends are gathering outdoors to dine and drink in the warmth of the sun. Ingrained in our senses are certain sights and smells that boost our enjoyment during the summer season. Tastes like fresh watermelon or tangy lemonade tend to spark images of porch swings and picnics. That nostalgic feeling of the simple life is conjured up almost instantly when tasting the sweetness of honey.

Honey is a secret ingredient with endless possibilities. Now more than ever, honey is being used as a staple in the kitchen and behind the bar. As an incredible balancing ingredient, the sweet stuff is a bartender’s best friend and typically a favored addition to modern cocktails.

As if the flavor of honey wasn’t hot enough, the natural sweetener also contains enzymes, minerals, vitamins and amino acids. There are no preservatives, no added flavorings, and no added coloring- just simple and honest to goodness bear shaped bottles of sweetness.

The flavor of whiskey, another American favorite, naturally lends itself well to sweet flavors like honey, so infusing or combining whiskey with honey becomes a perfectly harmonious marriage of sweetness with a kick. Whiskey with a bit of honey is so timelessly and effortlessly matched that the pairing is nothing new, yet in the world of spirits the combo is creating quite the buzz.

Last year, Jack Daniel’s was one of the first brands on the market to introduce the taste of honey with their Jack Daniel’s Tennessee Honey. The success of Jack Honey has encouraged many other distillers of brown spirits to follow suit and introduce their own versions of sweet with heat. So much so that whiskey brands, from craft distillers to big liquor brands, are experimenting with the blending of honey, leading to a flavored whiskey category that is growing, considerably. The versatility of honey and its power to counterbalance so many different ingredients makes for an array of introductions in the world of whiskey- all with varying nose and tasting notes. One thing is certain, the flavor of whiskey accompanied by the smooth and soothing taste of honey comforts the senses like a warm hug and the combination is being well received even by the most discerning of whiskey straight drinkers.

With a big following in the U.S.A., Jack Daniel’s Tennessee Honey is crossing the lines drawn between whiskey drinkers, appealing to both die-hard fans of Jack Daniel’s Traditional Whiskey and enticing new comers to the whiskey drinking market. Even non-whiskey fans seem to appreciate the flavor of Tennessee Honey, even though the taste of the whiskey remains unmistakably Jack.

From the beehive to the bottle, honey is clearly sweet, soothing and the “it” ingredient right now. Anyone who is interested in expertly balancing flavors, from bartenders to distillers, seem to have fallen in love with mixing in a bit o’ honey these days. At your next party, picnic, barbeque, cocktail event… make it with honey, it’s the flavor whisperer.

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Make It With Honey "Beyond its effect as a sweetener, honey brings a unique and distinctive flavor of its own, and smoothes out the mouthfeel of your drink. Honey also adds warmth, comfort and a good vibe. How many ingredients can do that?"

H. Joseph Ehrmann, Proprietor, ELIXIR.

Honey & Ginger

INGREDIENTS

1 Part Jack Daniel’s Tennessee Honey 3 Parts Ginger Ale or Ginger Beer PREPARATION

Combine ingredients in a short glass over ice and garnish with a lime wedge.

Honey Sour Fizz INGREDIENTS

1 Part Jack Daniel’s Tennessee Honey 3 Parts Sweet and Sour Mix Splash of Club Soda

Honey & Lemonade

PREPARATION

Serve over ice. Garnish with a cherry and an orange slice.

INGREDIENTS

1 part Jack Daniel’s Tennessee Honey 3 parts Lemonade PREPARATION

Combine ingredients in a tall glass over ice, garnish with a cherry.

Honey Julep

INGREDIENTS

2 Parts Jack Daniel’s Tennessee Honey 2 Tbsp. Lime Juice Crushed Ice Mint Sprig PREPARATION

In the bottom of a mixing glass, muddle 1 sprig of mint with lime juice. Then fill with crushed ice. Add 2 parts of Jack Honey. Stir gently.

Garnish with a fresh mint.

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Bendistillery CEO, Alan Dietrich

The American Craft Distillery Movement BIG PIONEERS SHARE THE CRAFT OF BEING SMALL

By Christopher Osburn

E

very beer connoisseur knows the difference between craft beer and beer from a giant assembly line filled conglomerate.

When you sip a craft brewed beer, you can almost taste the hard work and passion that went into creating it. The same idea applies to craft distilling. The rise of craft brewing in the U.S. has definitely helped pave the way for a boom in craft distilling as well.

What exactly is craft distilling, though? The category doesn’t seem to have as much of a clear cut definition as it does with beer. Jim Beam Master Distiller Fred Noe, the great-great grandson of Jim Beam, thinks that it’s part science, part art and part pride. “It’s funny, because the term ‘craft’ didn’t exist in the bourbon world when my dad Booker Noe was creating the first small batch bourbons in 1992. So, he really helped popularize that term in the industry, which is a good thing, because I feel ‘craft’ speaks to the industry-changing standards he helped set.”

Noe also says that the craft distilling trend isn’t a recent development.

It’s been slowly gaining steam for the last two decades. “My dad, would be proud today if he could see the growth of what he started twenty years ago when, as Beam’s Master Distiller, he created the first small batch bourbons: Knob Creek, Basil Hayden’s, Booker’s and Baker’s.”

Noe says that the craft movement has brought new consumers to whiskey who previously had not considered the spirit.

Alan Dietrich, CEO of Bendistillery, an award winning craft distillery making gin and vodka, sees the craft revolution as the future of the spirits and mixology industry. “It is the most interesting and creative part of the industry. It is also a counterpoint to the explosion of flavored vodkas in the market right now. While whips and candy flavored vodkas have increased the popularity of spirits with younger drinkers, especially on-premise, the craft movement allows us to graduate.

Much like craft brewing fueled a renaissance for beer, we’re doing the same for spirits.”

Tito Beveridge, owner of Tito’s Handmade Vodka believes that the rise in craft distilling has made it so every company, regardless of size, is being held to the same high standard.

“It extends to high end category. It brings more variety. Keeps the bigger guys on their toes and the consumers get a better product in the long run.”

Why has the craft distilling trend taken off and where is it going? “Consumers continue looking to expand their spirits repertoire, and with all of the bourbon innovations we are seeing, they are discovering the fantastic quality, versatility and different tastes available within the category,” says Noe. He points to the growing trend in America of consumers who are yearning for authentic, hand-made products.

Beautifully Crafted Cocktails *Sweet & Spicy Tea*

“Craft spirits are satisfying the public’s desire to support their local community and to consume better and more responsible products,” says Deitrich. “The farm-to-table movement, the rise of organics, the awareness of GMO, these are all elements of the same consumer awakening.” He adds that craft spirits just plain taste better. “Where it is going is anybody’s guess but I would like to see us become a solid, established niche within the market. Even if craft was only 10%-15% of all spirits sold, I would be thrilled.”

The term “small batch” is commonly used in the spirits world to describe a product that is given extra care or is hand crafted in small quantities. For the craft revolution to continue, it’s important that companies remain focused on “small batch”. “It’s all about the focus on the product,” says Beveridge. “They can’t sell out to accountants, boards of directors and investors. They have to stick to their artisanal roots and integrity.”

Noe says that he finds that consumers really enjoy the “small batch” experience. “Take Knob Creek, for example, which has an extraordinary full flavored bourbon taste. It is also bottled in unique flask shaped packaging that resembles the turn-ofthe-century packaging sold throughout Kentucky. The label is inspired by the old custom of wrapping bottles in newspaper at the distillery. In all aspects, it restores the Pre-Prohibition standards of making real, damn great bourbon.”

Deitrich thinks that although the price and availability is impacted, it’s still very important to stay handmade, regardless of size or ownership. “For example, brands that are all natural will have to contend with availability of ingredients.” He finishes with one final thought, “There will always be more than enough massive corporate brands making indistinguishable product, but we have to give the people a choice. That is true for any consumer product, not just spirits.”

Recipe by Zac Matthews, Mixologist INGREDIENTS

2 Parts Knob Creek Rye 2 Parts Southern Style “Sweet Tea”* 1/4 part Fresh Lemon Juice 1 Part Prosecco PREPARATION

Combine rye, sweet tea and lemon juice into a shaker with ice. Strain into a rocks glass over ice.

Float Prosecco and garnish with a lemon wedge. *Southern Sweet Tea Prepare a fresh pot of black tea per instructions, combine with an ample amount of simple syrup (to taste).

*Basil Hayden’s Double Eagle* Recipe by Jason Asher INGREDIENTS

2 Parts Basil Hayden Bourbon 1/2 Lemon muddled with Thai Basil 1 Part Aperol 3/4 Part Simple Syrup PREPARATION

Combine all ingredients in a cocktail shaker and shake for 6 seconds. Double strain over ice into a Martini glass and garnish with a grapefruit peel and Thai basil leaf.

Knob Creek Rye is the newest addition to the Knob Creek portfolio.

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What’s on Tap The Domination of

American Craft Beer

By Megan Eileen McDonough

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CHILLED MAGAZINE Dogfish Head Craft Brewery.

For a beverage that’s been around for ages, beer sure knows how to reinvent itself. As more microbreweries open up throughout the country, it seems like everyone is begging for a taste of the craft beer craze. Similar to the local food movement, craft beers give patrons an opportunity to taste brews with fresh, high-quality ingredients.

In response to this growing trend, many hotels and restaurants are swapping out the big name brands with local retailers.

Despite craft beer only accounting for about 10 percent of U.S. dollars spent on beer in 2012, the trend has resulted in huge revenues for both independent breweries and mass-market companies like MillerCoors’ Blue Moon craft line and Anheuser-Busch’s Shock Top. According to reports conducted by the Brewers Association, in 2012 there was a 17% increase in total sales and an astounding 72 percent of that number came solely from American craft beer exports.

More so than the amount of brew being sold, the trend toward the localization of beer has created the greatest shift in the industry. The majority of Americans live within 10 miles of a brewery and have acquired a very discerning palate when it comes to choosing a beer. They expect high quality and small batch craftsmanship.

Most bottled craft brews come from humble beginnings, typically starting out in someone’s basement. As a result, craft breweries provide consumers with two idealizations: The American dream of hard work equaling success is still alive and passionate artisan’s work hard to deliver a high quality product.

Nowadays, locally brewed beers and other craft offerings dominate the taps. Some of the best-selling craft beers include Brooklyn Brewery, Dogfish Head Craft Brewery, Matt Brewing Company with Saranac, Magic Hat, and Sierra Nevada.

Beyond the Tap With craft beer continuing to gain popularity, more beers are transitioning to cans. According to a recent article by Jonathan M. Katz of Food Republic, in 2002 “Oskar Blues Brewery became the first microbrewery to produce and distribute exclusively canned beers.” Their risky decision ultimately changed the craft brewing industry into what it is today.

Even those once opposed to the notion of canned beers are coming around to the idea. For example, the Boston Brewing Company is coming out with their “Sam Can” to reflect the flavors of Samuel Adams. Other soon-to-be-canned beers include Deschutes Brewery Mirror Pond Pale Ale, SanTan Brewing Company’s Mr. Pineapple, Bronx Brewery’s Pale Ale and Evil Twin Brewing Bikini Beer.

Yet, as craft beer becomes increasingly popular, new problems begin to surface. It’s quite possible that independent brewers will suffer if the big beer companies trump them with clever marketing and competitive price points. Indie brewers rely heavily on word-of-mouth recommendations and generally lack the budget and resources necessary for a nation-wide campaign.

Another issue to consider is affordability.

According to a recent report from The New York Times, many craft beers are now being sold at higher prices simply because marketers believe consumers are more willing to pay top dollar for these brews.

Despite steeper prices and an over-saturated market, the silver lining is that consumers have countless options when it comes to choosing their brew. Those who might have written off beer as bland are experiencing the beverage like never before.

SIDEBAR

America’s Top Beer Gardens

Here are some of our favorite places to kick back and enjoy a cold one.

Bohemian Hall and Beer Garden Queens, NY 29-19 24th Ave.

The Standard Biergarten may outdo Bohemian Hall in terms of location but the competition ends there. The Astoria joint dates back to 1910 when it was established by a Czech community and continues to reign as one of New York’s top summer hangouts. Try the Slovenian kielbasa sausages and the Krusovice pilsener.

Sheffield’s

Chicago, IL 3258 N. Sheffield Avenue

This Lakeview beer garden is open year round and specializes in American craft beers. The pub also features a few signature ales that have become a hit among locals. Enjoy your beer and BBQ under the cool shade of cottonwood trees and take advantage of their daily specials for the best sampling of menu items.

Sweet Cheeks Q Boston, MA 1381 Boylston St.

Tiffani Faison may be best known for her stint on Bravo’s “Top Chef” series, but these days the culinary star is making major waves with her outdoor beer garden. The space features whiskey barrels that serve as standing tables and a menu of rotating drafts not to mention a slew of mouthwatering barbeque treats.

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Palm Bay International Fine Wines & Spirits Portfolio Tasting Tour Palm Bay International brought their prestigious portfolio on tour this spring. Over a thousand trade and press members got to walk around and taste wines and spirits from 12 countries around the world. Winemakers, owners and winery representatives were on hand to share their products and answer questions. Find upcoming Palm Bay International events at palmbay.com/events.

Palm Bay Portfolio Tasting in Atlanta.

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In Fort Lauderdale, Andrea Lonardi and Stefano Mangiarotti offer Bertani.

Charles Dacourt for Bastille Whiskey in Fort Lauderdale.

During Fort Lauderdale event, Alfonso Gagliano for Sella & Mosca.

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Rum, Sun, and a World of Fun

The Miami

Rum Festival

By Paul Artrip “The Rum Daddy” Photo credit Tatu Kaarlas

ON THE LAST DAY OF THIS YEAR’S MIAMI RUM FESTIVAL, I CORNERED ONE OF MY OLDEST RUM FRIENDS, JUAN DEL BUSTO, OF DEL BUSTO CAPITAL PARTNERS, INC. JUAN IS A CUBAN-BORN AMERICAN, A SOPHISTICATED WORLD TRAVELER AND RUM COLLECTOR, AND AS GREAT A GUY AS YOU CAN MEET. I WAS CURIOUS TO HEAR HIS THOUGHTS ABOUT THE ANNUAL RUM FEST. “WOW, WHAT FUN!” JUAN SAID. “ANOTHER GREAT WEEK OF DISCOVERING, TASTING AND EVALUATING NEW RUMS, AS WELL AS, REDISCOVERING OLD FAVORITES.”

“I’m proud to be the first Cuban born member of the RUM XP’s,” Juan continued. “I was introduced to rum at a very young age, when my father and his cousin had cast parties after completing a film. Of course the rum of choice was a traditional rum -Bacardi White. Even though I was too young to drink, I was intrigued by the bottle and aroma of this fine spirit. At the age of 15, I started cruising through the Caribbean and even though I was still too young to drink, I was able to bring home bottles of rum.

I was hooked! I began collecting rums from all over the world and now have over 1,500 different rums, including over 45 from Cuba. Of course, I have learned the most in the last five years by working with and judging with the RUM XP’s. This incredible group of individuals really helped me master our craft.”

When you have a job that’s fun, you’re lucky. As one of the original Rum XP judges at the Miami Rum Festival, I’m always glad to work at this event and assist Festival founders Robert, Robin, and Rob Burr. This year, that meant joining the other Rum XP’s in judging dozens of cane spirits for three days, handing out samples of Prichard’s Distillery rums, catching up with old friends and making new ones. Oh yeah, and drinking rums. This is my kind of work; I strongly recommend it, as rum is fun.

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If you were one of the lucky ones to attend this year, you walked into a world of fun. A kaleidoscope of color, music, and flavors greeted the throngs of attendees, VIPs, and cane spirits lovers. Premium and ultra premium rums, cachacas, and cocktails of endless variety were plentiful to sip at decorated booths alongside unique and flavorful liqueurs and mixers, with models and dancers resplendent in bright slips of costume.

According to Robin Burr, co-creator and co-producer of the event with her husband Robert, “We really want to keep the event fresh and constantly developing, so we created a Trade Only Day this year. Industry people from all aspects were in attendance, with representatives from the Americas, the Caribbean, and Europe. Robin adds, “The initial feedback immediately following the Festival is that the Trade component was extremely productive. Folks like Wild Geese Soldiers and Heroes Rum, based in London, were ecstatic as they had some great inquiries during the first 2 hours! They are looking for an importer and distribution and they informed me they are well on their way through some great leads during Trade hours. And, immediately following the Trade portion of the show, one of their two expressions took home a Gold Medal at the RumXP Competition in the Gold Category, at the Awards Ceremony. This gave them a huge boost in recognition for the remainder of the show.”

That was one of the highlights of this year’s Miami Rum Festival, to experience and taste so many new rums from small producers to the largest corporations. I like seeing some of the gold medals go to small brand new producers as well as to traditional existing companies.

Brand new young blenders were rewarded for their efforts, as well as, one of the greatest of all times, Don “Pancho” Fernandez - a blender of rums for over 50 years and a 25-year blender of “Havana Club” in Cuba.

And, I couldn’t leave without a bottle of Phil Prichard’s newest Spiced Rum. Robert V. Burr summed the Festival up perfectly.

“Rum is fun and Miami is an attractive destination for fun people. We enjoy high quality cocktail bars and drink venues in trendy neighborhoods, interspersed among fabulous restaurants and nightlife destinations that reflect the exotic multi-cultural fabric of our population. It’s rum, fun and sun with good friends.”

I can vouch for that. Rum is fun!

For further information, contact: Robert A. Burr Miami Rum Festival rob@MiamiRumFest.com MiamiRumFest.com

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The Continental in Philadelphia, PA

The Los Angeles Athletic Club, CA

The Broken Shaker, Miami, FL

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FEEL THE HEAT TO CELEBRATE INDEPENDENCE DAY THIS SEASON, GET YOUR GRILL GOING AND MIX UP SOME OF THESE AMERICAN FAVORITES.

Moonshine had an influence on American history. This modern moonshine cocktail created by Ole Smoky Tennessee Moonshine is a great way to celebrate our country’s independence.

MOONSHINE MARGARITA INGREDIENTS 2 Parts Ole Smoky Original Moonshine 1 Part Lime Juice 1 Part Simple Syrup 1 Part Triple Sec Fresh Lime Juice PREPARATION Combine ingredients with ice. Mix salt and sugar with zest of lime for rim of glass.

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Being served up at Daylight Beach Club at Mandalay Bay, aptly named, The Clooney after George, the refreshing beverage features the actor’s tequila brand Casamigos Tequila.

THE CLOONEY INGREDIENTS 1 1/2 oz. Casamigos Blanco Tequila 3 oz. Ruby Red Grapefruit Juice 1/2 oz. Pure Agave Nectar Splash of freshly squeezed lime Grapefruit slice and Luxardo cherry San Pellegrino Pompelmo PREPARATION In a mixing glass, combine ingredients, add ice, cover, shake and strain over fresh ice into a highball glass. Fill with Pellegrino, stir and garnish with grapefruit slices and cherry.

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Offer your guests something new and cool with the latest trend in mixology- bottled carbonated cocktails. This recipe is being popped at Baltimore’s B&O American Brasserie this summer.

GRAPE DRINK INGREDIENTS 1 oz. Bols Genever 1/2 oz. Galliano 1/4 oz. Yuzu 1/4 oz. Lemon Juice 1 oz. Grape Drink Syrup (house made with cardamom and cinnamon) PREPARATION Batch and bottle. Once funneled into the bottle, use a soda siphon to carbonate each one.

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At your next backyard BBQ or pool party serve up an easy to make refreshing punch. This crowdpleasing recipe, created by celebrity chef Spike Mendelsohn, is sure to be the star of your next get-together.

PORT ROYAL PUNCH INGREDIENTS 1 Bottle Captain Morgan Original Spiced Rum 2 cans of Pineapple Juice 3 cups of Mango Juice 3 Oranges sliced thinly and quartered 3 cans Sprite for fizz PREPARATION In a punch bowl or large serving vessel, add ingredients and stir. Serve over ice in a punch glass- or glass of your choosing.

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SPOTLIGHT

HOTSPOT

The Village

Tap

By Ariana Fekett.

Photos courtesy Emma Mullins Photography

VISIT A CHICAGO INSTITUTION WHERE THE BEER FLOWS IN EVERY COLOR AND VARIETY. THE VILLAGE TAP, OWNED BY MIKE GREEN AND ERICH GERSTNER, HAS BEEN SERVING HIGH QUALITY BREWS FOR CLOSE TO A QUARTER OF A CENTURY. IT’S A TAVERN THAT’S BEEN REGALED FOR ITS BEER GARDEN, CRAFT BREWED SELECTIONS, AND GENUINE HOSPITALITY THAT HAS MADE THIS LOCALE A TRIED AND TRUE FLAGSHIP FOR ITS COMMUNITY.

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B

ecause of its warm staff and loyal clientele, The Village Tap has been compared to ‘Cheers’. Its welcoming air and great selection have a draw that pulls in locals again and again, making The Village Tap a favorite that has gained widespread recognition and now draws visitors from all over.

This is in no small part due to the commitment of owner Mike Green, whose “mission is that every guest leaves happy and that we make the world a better place through hospitality.” This is the way he runs his business, and is the marker that truly sets the Village Tap apart.

The Village Tap is known for its great selection of craft beers.

Their staff has been serving domestic craft beers for 20 years, and advocates for craft beer by featuring many on draught and hosting special events related to craft beer. They maintain great relationships with some local breweries and distributors, and have special events in order to highlight craft beer and local beer. Such events have included Craft Beer Week, for which Mike Green said they had an “embarrassment of riches” on tap. And on the first Thursday of every September, Green says they have a local tap takeover when “all of our draught beers are devoted to local breweries from the city itself or from immediate suburbs”. His philosophy is to highlight some things that are for everybody, but also, to bring to light beers that are unique and can’t be found everywhere.

Mike Green is a self-proclaimed “hop head,” and enjoys bringing a variety of IPAs to The Village Tap and its customers.

Two imperials he loves are the “Palate Wrecker” from Green Flash Brewing Company of San Diego, and “Double Trouble” from Founders Brewing Company in Great Rapids, Michigan. Recent IPAs include “Two Hearted Ale” from Bell’s Brewery in

Kalamazoo, and a new beer to the Chicago area that was also given one of the highest ratings among IPAs by Beer Advocate, “The Sculpin” from Ballast Point Brewing Company in San Diego.

One of Green’s other great loves is the imperial chocolaty stout.

He’s particularly fond of the chocolate stouts from Southern Tier Brewing Company in Lakewood, NY. The Village Tap is the proud caretaker of half of Southern Tier’s “Choklat” varietal for the entire city of Chicago.

That’s a lot of chocolaty goodness to go around, making The Village Tap a sweet spot for liquid dessert, as well as lighter crispier beers. Rounding Green’s taste is a partiality toward Belgian beers, though his beer list is heavily domestic, and rotates to highlight different tastes and styles from across the country.

Perhaps just as special as the beer list at The Village Tap is the beer garden. It’s a small sanctuary in the back of the restaurant that has picnic tables and an open area that can be enclosed with a canopy and heat for yearround use. On the warm nights of summer, the roof is open with the sky in view, and on chillier days, the roof can be sectioned off depending on the weather and the needs of customers. “It’s a great way to beat cabin fever in the winter,” says Green, whose happy and excited voice rejoices in the delight of his customers and their comfort.

The Village Tap continues in the spirit in which it began 23 years ago. Begun by two good friends who journeyed to Chicago from Kalamazoo, The Village Tap was and is a labor of love fueled by passion, borne of friendship, and run with a deep commitment to creating community. “The roots start to grow deep,” says Green, whose mission inspires full bellies and happy faces in a tavern where hospitality is king.

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MIX IT UP

LAST CALL

Liquid Library SHAKE, STIR, POUR. FRESH HOMEGROWN COCKTAILS.

By Katie M. Loeb

Make syrups, mixers, infused spirits and bitters using farm-fresh ingredients.

Pure, intense and flavorful homemade cocktails are best straight from the source. Start in your own garden or local market and mix up an in-season, made-from-scratch cocktail to raise your spirits and impress your friends.

FOR THE LOVE OF HOPS

By Stan Hieronymus

It’s nearly impossible to find a beer without hops, which is why Hieronymus, Brewers Publications tapped beer and homebrewing expert, decided to pen this book. As Ken Grossman, founder and owner of Sierra Nevada Brewing Co. writes in the foreword, this book “digs into the use and history of hops in a deep and relevant way.”

BUCKET LIST BARS

By Clint Lanier and Derek Hembree

A complete history of forty famous bars across the United States, laced with tales both true and tall, directly from the owners and bartenders themselves. Readers will learn about the City Tavern- the place where George Washington and the Continental Congress, after signing the U.S. Constitution, went though 100 bottles of wine, 22 bottles of porter, eight bottles of whiskey and much more.

THE WET AND THE DRY: A DRINKER’S JOURNEY

By Lawrence Osborne

Intrigued by the starkly contrasting views on drinking- specifically the Western tradition of permission versus the Islamic East’s culture of prohibition – Osborne set off on a personal journey through the world’s dry countries for a look at life untainted by the drink.

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Belvedere is a quality choice. Drinking responsibly is too. Belvedere Vodka 40% ALC./VOL. (80 PROOF) 100% neutral spirits distilled from rye grain. ©2013 Imported by Moët Hennessy USA, Inc., New York, NY.

B ELVEDERE. THE MO ST AWARDED VO DKA PO RTF O L IO AT THE VO DKA MASTERS.