Chilled Magazine - Volume 6 Issue 3

CHILLED RAISE YOUR SPIRITS

A walk

Penelope

50 YEARS OF

UNFORGETTABLE

JAMES BOND

COCKTAILS

The

Cruz

GINFLUENCERS

The world ’s

MOST EXPENSIVE COCKTAILS

DOWN CHAMPAGNE LANE

Barrel aged

BEER

The sophisticated

PALATE Where is

HARVEY WALLBANGER? Volume 6 - Issue 3 U.S. & Canada $4.99

DISPLAY UNTIL NOVEMBER, 2013

CONTENTS

V6-ISSUE 3

features

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86

50 Years of Sophistication and Taste

High Rollers, Higher Priced Cocktails

The Vesper Cocktail

Light, Las Vegas

90

Recipes

Bar Stars and Beautiful Cocktails

72

88

94

A History Worth Toasting To

From Barrels to Bottles

Mari Vanna, Washington DC

Champagne

76

Gluten Free Spirits

Cocktail Culture Follows Suit

78

The Perfect Purée of Napa Valley Follow the Experience Flavor Tour

80

Absolut Innovation

Always Something New

82

Bacardi OakHeart

Join the Great Urban Race

84

Tequila Infusions

With the Tippling Bros.

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Wood Aged Brews

Spotlight

CONTENTS

V6-ISSUE 3

departments

VOLUME 6 - ISSUE 3

EDITOR IN CHIEF Gina Farrell MANAGING EDITOR Anthony Graziano

Editor’s note

EXECUTIVE EDITOR Vicki Cruz

08 A Message From Natalie Bovis

PUBLISHER Jeff Greif

Bottoms up 10

12 14

ASSOCIATE PUBLISHER Thom Meintel

Cool Products Stuff you need to know about Cool bottles – Clear Beauty How to – Make a Swizzle

ACCOUNT EXECUTIVE Annie Borgerding

12

The locals

18 Bartender Submission

Regina Schauerte 20 Featured Mixologist

Matthew Lipsky 22 Brand Owner Profile

Chaos Cocktails 24 Healthy Bartender

Corrine Dobbas 26 Brand Manager Profile Laurent Cutier 28 Brewery Profile

Innis and Gunn 30 Master Blender Profile

Stephanie Macleod 32 Ambassador Profile

Tangueray GinFluencers 34 Competition Winners

Ardbeg Balanced Bartender 36 Brand Ambassador

Planet Claire 40 Spirited Celebrity Carrie Keagan 42 Spirited Housewife Tamra Barney 44 Spirited Voice

Christina Milian 46 Spirited TV

Eat, Drink, Italy!

48 Spirited Business JASM

EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Lynda Calimano, Anthony Caporale, Bryen Dunn, Mike Gerrard, Kathleen Cromwell, Ariana Fekett, Megan Eileen McDonough CONTRIBUTORS Natalie Bovis, Charlotte Voisey, Shawn Soole, Paul Artrip, Richard Fri, Ian Lloyd, Claire Smith, travelsquire.com

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HOW TO REACH US INFO@CHILLEDMAGAZINE.COM

68

16 Behind the Vino Bar 38 Boardwalk Empire 50 In the Know – Van Gogh Sweepstakes 62 That’s the Spirit – Feminine Mixtique 64 Shaking & Stirring – Launches 96 Last Call – Chillin’ With Mario Cantone

CHILLED MAGAZINE

PHOTOGRAPHERS Sara Jordan Daniel Restrepo Cherie Rice Tommy Vassiliou Jason Norden Mario Pascual Nombela Images: Shutterstock.com Cover Image: Campari/Kristian Schuller 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

52 Drink In History – Harvey Wallbanger 54 Buzz Worthy – Hennessy Limited Edition 56 Food Know How – Grapefruit 58 Tools of the Trade – Soda Siphon 60 What to Mix Next – Tequila Infusions

6

ADVERTISING ASSISTANTS Chris Aviles ART DEPARTMENT Daniel Batlle Hali Danielson Jackson Ryan

Advanced Mixology

Mix it up

ADVERTISING COORDINATOR Emma Louise Hohenstein

ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 6 - Issue 3 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.

EDITOR’S NOTE

V6-ISSUE 3

Photo courtesy Gabriella Maks

GUEST EDITOR NATALIE BOVIS

What is taste? Whether used as a verb or a noun, taste guides us through our daily lives. We feed ourselves with things that taste good. We dress ourselves according to our taste in fashion. We can taste revenge, freedom and success. Most importantly, though, taste can give us immense pleasure. As we develop our palates to embrace a worldly array of food and drink, it all boils down to one subjective element… taste. In this issue of Chilled we explore the sophisticated palate and embark on a journey of “good” taste. Whether we learn it from our parents or are born with predisposed likes and dislikes, the sophisticated foodie will expand his or her horizons. And, a taste for adventure is the best of all.

Natalie Bovis is a spirits and mixology consultant, cocktail book author, educator (consumers and on-premise training), video / TV cocktail personality, and the West Coast Brand Manager for G’Vine gin, Excellia tequila and June Liqueur. She has been in the hospitality field for over 20 years.

id Muse u iq L e h T , s vi Natalie Bo

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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

MODERN MIXOLOGIST

The Modern Mixologist Tony Abou-Ganim introduces a specialized line of custom-designed bar tools. Consumers and bar professionals alike will appreciate both the feel and functionality of these tools that also add a dash of sophistication and style to any cocktail making experience. modernmixologist.com

DIY GIN KIT

Created by Joe Maiellano and Jack Hubbard, two self-described alcohol enthusiasts, this HomeMade Gin Kit, will create a small batch of gin at home without costly, or illegal, distilling equipment. All you need is the kit and a bottle of vodka. It is the ultimate science kit for grownups who like to imbibe. thegrommet.com

MUDDLER AND CAIPIRINHA SERVICE

Leblon Cachaca partnered with Artifaqt to create this one-of-a-kind Caipirinha service.

Inspired by the textures and culture of Brazil, the set is comprised of a muddler, with sugar bowl, tray, and walnut platter. Be Brazilian. artifaqt.com

LIB PARTY ORNAMENTS

These lively dragonfly shaped sticks look exotic and are ready to stir a beverage at a moment’s notice. Poised dramatically on the rims of cocktail glasses these accessories are great conversation starters. thegrommet.com

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We’re a preciously small batch vodka hand crafted in Iceland.

Pleased to meet you.

REYKA.COM PLEASE DRINK REYKA RESPONSIBLY. TAKK! (THAT’S ‘THANK YOU’ IN ICELANDIC.) REYKA VODKA, 40% ALC/VOL. (80 PROOF) DISTILLED FROM GRAIN. ©2013 WILLIAM GRANT & SONS. NEW YORK, NY.

BOTTOMS UP!

COOL BOTTLES

CLEAR BEAUTY ABSOLUT ELYX

A distinctive and powerful bottle design created by The Brand Union was based on “a very simple, persuasive and genuine visual concept,” which is unique to Elyx. The process uses hand-operated stills made of 100% copper, while the bottle appropriately is shaped like a modern decanter with real copper accents reflecting small-batch highquality vodka with substance and style.

HOTEL CALIFORNIA TEQUILA

Stay awhile with the house tequila of the legendary Hotel California. Each variety of Hotel California Tequila features an artisan-fired glass bottle, complete with a hand-stamped and inked label. Amazingly, after the bottles are crafted and ready, they’re rinsed with tequila instead of water- ensuring that nothing comes between tequila enthusiasts and the unique experience of this small-batch spirit.

HANGAR 1

Made in California using artisanal methods which inspired the newest packaging line, featuring an apothecary-style bottle with embossed measurements along the side and a black stopper cap, reminiscent of a chemistry measuring beaker. The sleek shape gives the bottle a modern look, while the scientific element lends itself to a bygone era.

SMOKE LIQUEUR

Smoke is a vodka-based liqueur infused with moscato.

Combining two of the hottest trends, ready-to-drink and moscato, this innovative spirit is packaged in a striking white, frosted champagne bottle. Brand spokesperson, Zev Norotsky says, “Smoke is born from a deep understanding of the rich cultural narratives that influence our lives from the streets to the suites and beyond.”

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BOTTOMS UP!

HOW TO

HOW TO MAKE A SWIZZLE

DATING BACK TO THE 18TH CENTURY, A SWIZZLE IS A TYPE OF COCKTAIL WHICH ORIGINATED IN THE CARIBBEAN. WHILE MOST MIXED DRINKS ARE EITHER SHAKEN OR STIRRED, THE SWIZZLE IS MADE BY, WELL, SWIZZLING. USING A SPECIAL STICK MADE FROM WHAT BOTANISTS CALL THE QUARARIBEA TURBINATE TREE, THE SKILLFUL BARTENDER MOVES BOTH HANDS ROTATING THE SWIZZLE STICK BETWEEN THE PALMS AS QUICKLY AS POSSIBLE. THE PRONGS OF THE STICK MIX THE COCKTAIL IN ALMOST A RITUALISTIC FASHION, CREATING A PLEASING AND REFRESHING DRINK IN A LOVELY FROSTED GLASS.

H

ost of Small Screen Network’s The Proper Pour with Charlotte Voisey, Charlotte is a master of her craft, receiving numerous awards and accolades, including a James Beard recognition, with countless TV appearances and the current Brand Ambassador of William Grant & Sons, USA. She can make any Swizzle sizzle. The swizzle is a skill every bartender should master. Here are some of Charlotte’s tips and tricks to bring some swizzle to your bar.

Step 1 Choose Your Ingredients “The Swizzle comes to us from the West Indies,” says Charlotte, “so it is only polite to use rum as your base spirit. That said, in today’s mixological times anything goes, so you can experiment with other distillates – gin works particularly well. As with any cocktail, let the base spirit direct your other ingredients, a good Swizzle will refresh and deliver great flavor.”

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Step 3 Step 2 Choose Your Stick “The Swizzle is named after the method to make one,” explains Charlotte. “Its preferable to use an authentic Swizzle Stick (cocktailkingdom.com). A bar spoon will also do the trick.”

The Swizzle Technique “Pour your ingredients into the glass first, then add the ice to swizzle,” says Charlotte. “Roll the stick between your two palms in a confident rhythmic movement for 10-15 seconds until the ingredients are mixed well into the ice. Crushed ice is key to a good Swizzle, pack it in the glass, once you have swizzled you will need to pack more ice on top. This will look great and provide a good platform for garnish or a ring of bitters, which is popular these days.”

TIPS

“Stick to a tall glass as the Swizzle is designed to refresh in hot Caribbean summers,” stresses Charlotte.

Photo courtesy William Grant & Sons

“If you are making your own crushed ice via the Lewis Bag and Mallet, make sure your bag is a good canvas one and make sure it is dry when you start,” says Charlotte. “This will help draw excess moisture from the ice while crushing and ultimately keep your ice better for longer.”

TIKI SWIZZLE INGREDIENTS

1 1/2 oz. Rum 1/2 oz. Port 1 oz. Pineapple Juice 1/2 Lime Juice 1/2 oz. Simple Syrup 2 Dashes Peychaud’s Bitters 2 Dashes Angostura Bitters PREPARATION

Build in a glass, add crushed ice, swizzle to combine and garnish with a lime wheel and umbrella.

SOUTH CAROLINA SWIZZLE INGREDIENTS

1 1/2 Parts Hendrick’s Gin 1/2 Part Bitter Truth Apricot Liqueur 3/4 Part Fresh Lime Juice 3/4 Part Simple Syrup 1/4 Part Yellow Chartreuse PREPARATION

Shake ingredients with ice.

Strain over crushed ice into hurricane glass.

Garnish with a mint sprig.

QUEEN’S PARK SWIZZLE INGREDIENTS

2 oz. Rum 3/4 oz. Demerara Sugar Simple Syrup 8 Loose Mint Leaves 4 Dashes Angostura Bitters CHARLOTTE VOISEY Best American Brand Ambassador and two-time Golden Spirit Award winner, internationally renowned mixologist, Charlotte Voisey leaves her signature cocktail mark on many bars and restaurants across the U.S. Check out Charlotte’s mixology style and learn to swizzle on The Proper Pour with Charlotte Voisey.

smallscreennetwork.com/the_proper_pour

PREPARATION

Combine ingredients in a tall glass, add crushed ice, plunge in the Swizzle Stick or bar spoon and swizzle. Top with more crushed ice, pack it in.

Garnish with a mint sprig.

Option: Dash extra bitters on top of the cocktail to the side of the glass.

CHILLEDMAGAZINE.COM

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MIX IT UP

BEHIND THE BAR

Behind the Vin o bar BIRTHDAY CAKE VINEYARDS AND ICE CREAM CELLARS

A whole new way to enjoy wine.

Confectionary flavors, the hottest trend in flavored vodka, has been extended to wines.

Created by Raphael Yakoby (creator of Hpnotiq) and David Kanbar (co-creator of Skinnygirl), Birthday Cake Vineyards and Ice Cream Cellars are shaking things up in the wine industry by offering wine like no other.

Check out cake flavors like Cheesecake, and ice cream inspired French Vanilla.

HOUSE OF MANDELA

South African wine label House of Mandela introduced the Thembu and Royal Reserve Collections. Dr. Makaziwe Mandela, the eldest daughter of Nelson Mandela, South Africa’s former president, is chairman of the HOM. Along with her daughter, Tukwini, marketing director, they personally have intorduced the wines to the American market. South African wines have a well established reputation for both qualtiy and value, but the Mandela name is sparking the big buzz.

VOGA ITALIA

Hailing from Italy, the country best known for producing some of the world’s best wine as well as having in vogue style, Voga offers a collection of crisp delicious wine thoughtfully packaged in a revolutionary bottle featuring a re-sealable cap. Their personal sized sparkling wine bottle, Baby Sparkling, is perfect for wine on the go.

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Chambord

“

The Heritage of a Sophisticated Star

Photo courtesy Chambord

Chambord liqueur possesses a rich heritage of being made from the finest fruits and is created through a classic process that is parallel in quality to the finest French cuisine and wine

”

- said Michel Gayraud, Chambord Liqueur Royale de France.

Chambord, the world-renowned black raspberry liqueur in the orbshaped bottle has a marvelous history and rich heritage. Steeped in royalty, Chambord is said to be inspired from a sophisticated blackberry and raspberry liqueur recipe, sweetened with sugar and honey and flavored with exotic spices that was produced for King Louis XIV during his visit to the Chateau de Chambord in France during the 17th Century. The extravagant chateau with 426 rooms, 282 fireplaces and some 77 staircases is one of the most recognizable structures in the world due to its very distinct French Renaissance architecture.

True to its French heritage, Chambord is produced in an area fondly called “The Garden of France” and today is crafted on the grounds of La Sistiere, a magnificent chateau nestled in Cour Cheverny in the Loire Valley. There, the Master Blender carefully watches over the blending of each batch in the same time-honored tradition that was originated centuries ago.

Perfect for the modern mixologist, Chambord is the sophisticated star of a number of popular cocktails including the French Martini, made with vodka, Chambord and pineapple juice and the Kir Royal, made with Chambord and champagne, a drink the brand has named a Cham-Cham.

Today, Chambord continues to inspire elegant cocktail and culinary creations around the world.

When a recipe calls for raspberry liqueur, Chambord is customarily used. Stay tuned to learn more about new and innovative ways to create unforgettable cocktails using the fashionably and always sophisticated, Chambord Liqueur Royale de France.

THE LOCALS

Photo Credit Matt Grippo

BARTENDER SUBMISSION

Regina Schauerte When Gina mixes up cocktails at Blackbird, her guests often ask, “Where did you learn to make such a great drink and how do you come up with all of these different recipes?” The question always makes her laugh because she is reminded of a satirical music video in which a rapper sings, “Are you a mixologist? Did you have to go to college for this?”

Bonnie & Clyde INGREDIENTS

1 1/2 oz. High West Silver Whiskey 3/4 oz. Dolin Blanc Vermouth 1/2 oz. J. Witty Chamomile Liqueur 4 Dashes Baked Apple Bitters PREPARATION

Combine ingredients and age in oak barrels for 6 weeks. Blackbird was the first bar to barrel age cocktails in San Francisco.

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Although the video pokes fun at the latest trends in bartending, or mixology, Gina proudly answers the question, “No I did not go to school for this.” She continues, “Bartending just came naturally for me. I love cooking and making cocktails; the two go hand in hand. My inspiration comes from food and their scents, also from old forgotten recipes and from all the amazing bartenders out there, especially here in San Francisco.”

Gina credits learning her mad skills from Shawn Vergara, Blackbird’s owner and even though she stepped down from managing the bar since the birth of her daughter you can still find her mixing it up with her fellow Blackbirdies behind the bar.

THE LOCALS

BEVERAGE DIRECTOR PROFILE

Matthew Lipsky

The Mysterious Charcoal Bar

By Christopher Osburn. Photos courtesy Galdones Photography.

Found in a small space directly below Sumi Robata Bar in Chicago, you’ll find the tiny and mysterious Charcoal Bar. The only way to enter the hidden space is by traversing a dark corridor and staircase.

The bar was designed to look like it was decorated with wooden planks that have been turned to charcoal after a fire. This historical, Japanese technique is called “Shou-Sugi-Ban.” “The design is based around the finished product of wood, which is charcoal also know as Sumi. The walls are burnt wood and the decor is dark and intimate,” says Matt Lipsky, Charcoal Bar’s in-house mixologist.

Sumi was commonly found on the outside of Japanese houses because the charring is known to preserve the wood. “We have eleven seats and no standing room so we can focus on personal attention and custom cocktails suited to your specific palate,” says Lipsky. “The motto is ‘quality over quantity.’”

The bar is adorned with a checkerboard shelf made from vintage wood that is not only beautiful, but also functions as a display space for Charcoal Bar’s spirits bottles. Customers have the choice of imbibing at the counter, while they are treated to the mixology skills of Lipsky or in one of the bar’s three sitting areas.

“The concept is a traditional Japanese cocktail bar,” says Lipsky.

Lipsky, Sumi Robata’s Beverage Director, is also the only mixologist in the secret downstairs area. He strives to bring elements of Japanese culture to the bar setting. This includes presenting the bottle to the patron before purchase. The cocktail menu is full of hand-crafted, artisanal liquors and interesting and exotic ingredients. One of his favorite cocktails to mix up would make John Wayne happy. “One of the cocktails I’ve made in the past is the ‘Pistol Smoke,’ which features blended scotch, cold brewed chamomile tea, cavendish pipe tobacco and vanilla.”

Lipsky considers himself to be a mixologist, but doesn’t like being labeled with having a specific style. He looks at it more as just who he is. “I have a style but I’m not sure you could say its signature. It’s very similar to the Japanese style of bartending. Quality focused, detail oriented, service driven, and consistent.”

DRAGON’S MILK BOTTLED COCKTAIL Created by Beverage Director/Mixologist Matthew Lipsky

INGREDIENTS

2 oz. Cucumber vodka 2 1/2 oz. Nigori Sake 1/4 oz. Fresh Lime Juice 1/4 oz. Simple Syrup (2:1) 8-10 Mint Leaves Pinch of White Pepper PREPARATION

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Combine all ingredients and bottle cocktail.

THE LOCALS

BRAND OWNER PROFILE

Lesley Sarkesian CELEBRATING CHAOS WITH COCKTAILS

By Nicole DiGiose. Photos courtesy Sevag Creative.

T

he next time you have a chaotic day, kick back with Chaos Cocktails and let it all go.

Created by Texas entrepreneur, Lesley Sarkesian, Chaos Cocktails is the country’s first twist and serve, low-calorie, low-carb vodka cocktail complemented with 26 natural citrus and berry flavors. With a vision to create contemporary products to “control chaos,” Sarkesian has blended the perfect concoction and wrapped it up in sleek, colorful packaging. Chaos Cocktails bring the taste of the pre-mixed cocktail to a soaring new level.

It was 30 years ago when Sarkesian first mixed up her signature cocktail in her own kitchen, raspberry and citrus vodka along with natural fruit juices and low-calorie sweeteners, now known as Chaos On The Rocks. “I was never satisfied with just a couple of mixers and certainly not happy if they had carbs and calories,” she said. “After many years of enjoying with friends and family, I decided to share it with the world.” And she did, when she saw an opening in the market during her break from the corporate world back in 2011.

The brand’s goal, to provide a solution to life’s everyday chaos, was inspired by the first beloved recipe Sarkesian had become known for. Chaos On The Rocks is distributed by Republic National Distributing Company, the second largest beverage alcohol distributor of premium wine and spirits, and is sold to every retail chain in the targeted market in Texas. Chaos On The Rocks is officially classified in the Ready-To-Pour Mixed Spirit Industry, but since then, Sarkesian registered her own catchy phrase for her cocktails, “twist and serve.”

Sarkesian’s brand sticks with all natural ingredients and low carbs and calories so women can enjoy their nights out and not worry about their figures. “Women have been under-served because we have been over-served caloriefilled cocktails,” Sarkesian said.

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“I wanted to change this.” Though there are other low-calorie, lowcarb vodka cocktail options on the market, Sarkesian said that none of them have an outrageous taste like her spirited cocktail.

Chaos On The Rocks has 43 calories and zero fat and protein. Women who juggle so much in one day now have the perfect relaxation potion. But it’s not just the ladies who are sipping on Chaos. In a blind taste-test that was conducted prior to the launch of the cocktail in late 2012, Chaos On The Rocks was proven to be the preferred choice between men and women.

Created to refresh and inspire, Sarkesian hopes her original cocktail can help consumers do more with less. As she said, “Chaos is a constant in all of our lives, so we might as well celebrate it, right?”

To stay updated on CHAOS ON THE ROCKS and CHAOS COCKTAILS, visit them on Facebook at facebook.com/chaoscocktails, or follow them on Twitter at twitter.com/chaoscocktails.

For more information, including where to purchase, visit chaoscocktails.com.

THE LOCALS

SPIRITED EXPERT

How BARTENDERS can serve-up

Healthy

By Healthy Living Expert, Corinne Dobbas, MS, RD.

When you’re on the job, mixing up drinks, making small talk, and entertaining, it can be easy to let yourself get lost amidst the clamor of the night, or should I say drinks? Below you’ll find some super simple tips to mix-in on your shift, so you stay healthy and energized. You’ll also uncover a few tricks to keep your drink-happy customers healthy and hydrated.

THREE SIMPLE TIPS TO STAYING HEALTHY BEHIND THE BAR

1 2

Stay hydrated: When on the job, it’s easy to go hours without drinking enough liquids, which can make you feel dizzy, weak, headachy, or short.

Be sure to be drinking water throughout your shift. A good rule of thumb is to guzzle at least eight-ounces of water per hour. If water is too boring, try water with lemon, lime or cucumber or seltzer water.

Remember to eat: You need to remember to fuel your body so you can stay focused, keep your energy up, and prevent any severe dips in blood sugar and hence mood. Ideally, you want to get in a combination of protein and fiber every 3-4 hours. Examples of easy snacks to have on hand: almonds (or any nut) or a banana; or non- or low-fat Greek yogurt and fruit.

3 1

Hold your head high: Perpetual bad posture can take a toll on your back, cause headaches, and zap your energy while on the job. Remember to check your posture every 30 minutes or so. Imagine there’s a string pulling from the top of your head towards the ceiling.

THREE SIMPLE TIPS TO HELP KEEP YOUR CUSTOMERS HEALTHY Incorporate hydrating fluids in drinks: Just as you need to stay hydrated, your guests do too! Opt for mixed drinks with hydrating sugar-free mixers, like seltzer water. Or, if you’re looking for more flavor without the chemicals, sugar, or calories—opt for HINT Water or HINT fizz.

2

Use fruit: For drinks that need an extra fruit punch, use real muddled fruit instead of sugary fruit syrups.

3

Offer the healthy: Swap the bowl of salty, dehydrating nuts at the bar for fresh cut slices of fruit or veggie crudités. The goal is to keep your customers hydrated, which in turn, will help prevent a hangover.

Corinne Dobbas, MS, RD is a San Francisco-based registered dietitian specializing in nutrition, health communications, and social media. Passionate about empowering people to reach and maintain a state of optimal wellness, Corinne’s messages reach thousands of people every day. Corinne strives to help people cultivate the best, healthiest, and happiest “you” there is. To learn more about Corinne, visit www.corinnedobbas.com

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MUST MIX!

Hydrating Cocktail STRAWBERRY-KIWI HINT MOJITO INGREDIENTS

1 1/2 oz. Bacardi Rum 2 oz. Club Soda 3 oz. Strawberry-Kiwi HINT Water 10 Mint Sprigs 1 Lime PREPARATION

In a cool tall glass, gently crush mint leaves and add lime juice from one lime. Fill glass with ice.

Add other ingredients and stir well. Garnish with a lime wedge and a few mint sprigs.

NUTRITION FACTS

103 calories, 2.4 grams carbohydrate, .5 grams sugar, 0 grams fat, 0 grams protein.

THE LOCALS

SENIOR BRAND MANAGER PROFILE

Laurent Cutier Absolut Vodka

For the Love of the Game 26

CHILLED MAGAZINE

WHEN YOU RISE TO THE LEVEL OF SENIOR BRAND MANAGER, YOU HAVE TO HAVE AN ALMOST GLOBAL VIEW OF THE BUSINESS WORLD. THAT’S WHY LAURENT CUTIER, A NATIVE OF FRANCE, IS PERFECT FOR ABSOLUT VODKA. “WHEN YOU’RE FRENCH, YOUR NUMBER ONE JOB IS TO WORK IN EITHER FOOD, WINE OR SPIRITS. I CHOSE WINE AND SPIRITS.”

Cutier oversees the latest innovations for Absolut at Pernod Ricard. “There is a lot of coordination in my job, working with my team.” Their goal is to use consumer trends to innovate, “I spend my day working with the team, analyzing different trends.” His team is all about collaboration and brainstorming. “What we do here is a starting point for what we do in the rest of the world.”

They work on strategy, where and when to launch a product and what product fits with the trends at the time. “We keep the bartenders in mind and the consumers, people who like to recreate cocktails that they try in a bar. We talk about ways to transform today, depending on what you want to do to build a future.”

One of the more interesting trends the team is planning for is Absolut Cilantro.

“We knew we wanted to follow a trend inspired by the Latin Cuisine. We saw a potential for this flavor in the U.S. just by the flavor trends that were popular.”

Absolut has also recently come out with a special, single estate, handcrafted vodka. “Elyx is like a single malt in the world of vodka.” Cutier spent time coordinating with local markets and brand ambassadors when the product was unveiled. ”Absolut Elyx comes from one estate. It’s different from everything we do.” Elyx is extremely important to the future of Absolut.

Photos courtesy Absolut Vodka

When people think about Absolut, they think of a giant brand. Elyx is their way of getting back to the roots of vodka.

“At the end of the day, especially with Elyx, if the trade is not convinced, it’s not going to work.” The people at Absolut know that the world of spirits is trending toward artisanal and handmade. “When

Absolut was launched in the 80’s, the first was Absolut Perfection.” Back then, Absolut was well regarded as a game changer. “We are going back to our roots. Absolut reinvented the vodka category back in the early 80’s coming in with a different kind of product and approach, as well as flavors.” Cutier says that his goal is to transform the category once again. “That’s what we do. And we are always looking for the next big move.”

Cutier is extremely passionate about Absolut Elyx and what it brings to the marketplace.

“Coming from the Scotch world, I really like drinking spirits on the rocks. So, I like Elyx on the rocks. It’s very smooth and the texture is very silky.” Cutier doesn’t just work for Absolut; he also enjoys imbibing the spirit with friends and family. “I will make a good martini with it, garnished with pickled onions. I also like my Bloody Mary on Sunday. For that, I like it spicy and use regular Absolut.”

He says that his friends are always surprised by his job. He refers to it as his dream job because he gets to work with a product that is historically popular and culturally significant. “I have been very fortunate to be working thirteen years in this industry now. It’s always exciting and fresh because of the people.” Cutier is very appreciative of his consumers, especially those in the U.S. “In the U.S., you deal with the bartenders who have this gate keeper role and even a small brand can really make a difference. It’s not about the money, but really about what your product brings to a bar and the passion you have for your final product.” He considers working at Pernod Ricard as an extension of himself. “It’s not a nine to five job. It’s going out and living the brand.”

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THE LOCALS

BREWERY PROFILE

Innis & Gunn

BEER

“The Success of Oak Cask Aged Brewing”

In

By Bryen Dunn. Photos courtesy Innis & Gunn Brewing Co.

2002, a whiskey distiller approached Dougal Sharp, a top Brew Master at Caledonian Brewery, to create a method of brewing whiskey that would give it an ale finish. This was done by conditioning the whiskey barrels with beer, and then later discarding the beer. The resulting Ale Cask reserve Whiskey was a real success and it wasn’t until months later, after a fortuitous sampling proved to have a favorable taste, that a new product was created.

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In 2003 Innis and Gunn was launched in Edinburgh, Scotland based on this oak cask aged brewing process.

Founded by the Dougal Sharp, Innis & Gunn is actually the middle names of Dougal and his brother Neil, a suggestion their father offered up when looking for a company name. Its beer has gone on to be the most popular British bottled beer sold in Canada, the second most popular in Sweden, and quickly gaining status in the United States as well.

As Master Brewer, Dougal is directly responsible for all the products released under the Innis & Gunn brand.

Their award winning Innis & Gunn Original beer (6.6%) is matured in American white oak Bourbon barrels for 30 days, then a further 47 days in a marrying tun, which is a 2000 litre cask that is too large to age whiskey in but perfect for marrying them with other beverages. At first only available as a bottled beer it is now marketed both in bottles and as draught as well.

Besides the Original, Innis & Gunn now produce over a dozen different brews, some of which are specially created in limited quantities. In March 2012, Innis and Gunn released their first limited edition Irish Whiskey Cask stout, created by maturing Scottish Stout in Irish whiskey barrels. It’s the first beer to be aged in former triple-distilled Irish whiskey barrels, resulting in a dark beer with a chocolate and treacle taste, hints of oak and vanilla, and a crisp whiskey finish. As well, the Winter Brew is a mellow Scottish beer with natural notes of orange zest, vanilla and oak, perfect for the cold dark nights of the season.

However, the crowning glory this year will definitely be the release of our Vintage Reserve in August, marking ten years of Innis & Gunn.”

The company also produces an annual Independence Day brew in recognition of their growing market over here. These beers celebrate the heritage, the spirit and the character of the people on both sides of the Atlantic Ocean. It is a great collaboration of full-flavored Scottish malted barley and mouthwatering zesty American hops that creates a robust fruitful flavor with hints of a barreled oak finish.

Dougal confides, “We owe much of our success to the Canadian and U.S. markets, the latter because it was the American Oak bourbon barrels that sparked the beginning of Innis & Gunn. With our first Independence Day brew in 2012, we married Scottish malted barley with zesty American hops to create a beer that was both refreshing and complex.”

Although Innis & Gunn products have a higher retail price, sales have continued to increase year-afteryear. Consumers seem to appreciate the abundance of flavorful tastes that are achieved during the barrel ageing process. Sharp mentioned that a published list of all licensed alcohol vendors where their beer is available will be published on the website sometime in 2013.

More information can be found on their company website - www.innisandgunn.com

2013 marks the 10th anniversary of the brewery and Dougal says, “We plan to celebrate it in the way we know best, by releasing more great-tasting brews. Our seasonal program will see the release of four brews, with the first being the return of the Irish Whiskey Cask, gold winner at the 2012 International Beer Challenge.

For spring we will be releasing our Scottish Pale Ale, autumn will be our Spiced Rum Finish, and in time for the colder months will be our Winter Beer.

As for what other surprises this celebratory anniversary year will hold, Dougal indicates, “Our Limited Editions will include our annual Canada Day Brew, which is produced as a tribute to our loyal Canadian fans in honor of their national holiday.

Autumn will feature the unveiling of the first ever Oloroso Sherry Finish beer, which will be another great example of how oak can influence the flavor profile of a beer by lending it unique characteristics. As well, our Bartender’s Choice beer will be created in conjunction with one lucky bartender chosen from a competition we recently ran.

Master Brewer Douglas Sharp

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THE LOCALS

MASTER BLENDER PROFILE

Stephanie Macleod

By Christopher Osburn. Photos courtesy Dewars.

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I

n 2006, Stephanie Macleod made history. She was named the first ever female master blender in the history of Dewar’s, the most iconic Scotch in the world.

Hired in 1998, she worked her way up from a position at the Spirit Quality Laboratories in Glasgow. “Then, in 2003, I became Blender Designate, which is when I began my official three year training with then-Master Blender, Tom Aitken.”

Macleod understands how much of an honor it is to be so highly involved with this prestigious whisky house. “Joining the Dewar’s team as the first female Master Blender has been a tremendously rewarding and exciting experience.” Macleod is the seventh Master Blender in Dewar’s 160 year history. “I am proud to take my place in this prestigious lineage and build on the traditions of those who laid the foundations of the brand.”

In order to build up my sensory memory, I try to take note of the aromas around me, especially if visiting somewhere I’ve never been before.

Prior to joining Dewar’s, Macleod was a Sensory Analyst at the University of Strathclyde, working with a research team primarily focused on whisky research while trying to unlock the maturation secrets of Scotch whisky. “The world of Scotch whisky is incredibly complex and captivating. Scotch never ceases to captivate my interest, so I always find myself feeling quite lucky for my position at Dewar’s.”

Macleod says that it’s important to practice and to keep her senses stimulated by nosing every day. “In order to build up my sensory memory, I try to take note of the aromas around me, especially if visiting somewhere I’ve never been before. I also ensure I get my daily quota of Vitamin C, as catching a cold when you nose for a living is not an option.”

Some people claim women may be better suited for tasting spirits since they have a sharpened sense of smells. “As the first female Master Blender at Dewar’s, I’d of course love to believe that this is true, but my male colleagues in the whisky industry might take exception.” She says that sensory analysis has always been a passion of hers. “As the Master Blender at Dewar’s, I use my sense of smell in all aspects of blending and tasting, from assessing our blends for consistency and quality to crafting new, experimental blends.

It’s been especially fun blending Dewar’s Highlander Honey and really developing the rich Scottish honey tasting notes.”

Her time at Dewar’s has seen many innovations including the aforementioned Highlander Honey, the first offering in Dewar’s new Highlander range. These will include never before tasted Scotch whisky specialties infused with local Scottish ingredients. “Using Scottish honey from a local beekeeper near Aberfeldy, the home of the Dewar’s distillery and the heart of the Dewar’s blends, we’ve created a unique farm-to-bottle approach to infuse the honey into the original Dewar’s White Label blend.”

Macleod is not only the master blender, she is also a loyal imbiber of the products. “I love to enjoy Dewar’s Highlander Honey on the rocks or in a chilled shot, which really highlights the natural Scottish honey infusion and the refreshing, lingering finish.”

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Tanqu THE LOCALS

M

TRAIL BLAZERS

Tonight we

TANQUERAY Photos courtesy Michael Comte.

Photos by have Michel Comte any spirits long worn their founder’s story as a badge of pride, but the story of Charles Tanqueray, the man who helped spark a gin revolution with the introduction of one of the first London Dry style gins in the 1830s, is not as widely known.

Fueled by an unstoppable desire to invent, Charles broke away from the family fold and turned his eye toward the still. It took him two years to perfect the recipe for what would eventually become one of the world’s most awarded gins. He was known as a perfectionist but also valued simplicity creating a robust, yet balanced spirit with only four botanicals: juniper, coriander, angelica and licorice.

Tanqueray’s accomplishment is impressive on its own, yet it becomes even more extraordinary when you realize that unlike many distillers of the time, he was not one in a long line of spirits makers.

Almost two centuries later, Charles Tanqueray’s legacy lives on in the venerable spirit that’s produced today. The ethos he lived by is reflected in the brand’s new advertising campaign.

“We’ve long been amazed by the story of Charles Tanqueray and wanted to talk about some of Tanqueray’s rich history and heritage as we grow and evolve our Tonight We Tanqueray platform,” said Matt Pechman, Tanqueray Marketing Director.

“Our modern day bar culture is rich with innovative people whose stories parallel our own brand stories. Why not let them tell their stories to amplify our own?”

From that seed of an idea, the latest iteration of the Tonight We Tanqueray campaign developed, bringing together a group of trail-blazing originals – ranging from bar-designers and bitters-makers to musicians and bartenders – all integrally connected to drinks and the world of Tanqueray.

Chad Arnholt, bartender

RaVaughn, vocalist extraordinaire

Up and coming R&B star RaVaughn has overcome major hurdles as a woman in the music business. “I see a lot of my story in Charles Tanqueray, who also overcame obstacles to see his dream become reality,” said RaVaughn. “Just like the right mix of ingredients are essential in a good drink, perseverance and determination are the key ingredients to success.”

FAVORITE TANQUERAY COCKTAIL WHITE LADY INGREDIENTS

1 1/2 oz. Tanqueray London Dry 3/4 oz. Cointreau 3/4 oz. Lemon Juice PREPARATION

Shake ingredients with ice, strain into a chilled cocktail glass.

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A classically trained art teacher turned bartender, Chad Arnholt has served behind the stick at some of San Francisco’s finest craft cocktail bars. “What draws me to Tanqueray is its simplicity. In art and behind the bar, I‘ve long been a fan of doing more with less,” said Arnholt. “In an era when things are more and more complex, Tanqueray is blending the same four botanicals it’s been showcasing for nearly two centuries.”

FAVORITE TANQUERAY COCKTAIL MY JUNIPER HEART An Arnholt original INGREDIENTS

1 1/2 oz. Tanqueray No. TEN 3/4 oz. Cocchi Americano 1/2 oz. Calvados 1/4 oz. Dolin Blanc Vermouth Mint PREPARATION

Combine liquid ingredients and mint into a chilled mixing glass. Add ice and stir. Strain into a chilled ‘Nick and Nora’ glass. Smile.

ueray

Tobin Ludwig, Eduardo Simeon and Jomaree Pinkard, founders of all-natural craft bitters company Hella Bitter “We were immediately intrigued by the opportunity to work with Tanqueray because of their position as a respected and charming statesman of the spirits world,” said Eduardo Simeon.

“After some formula R&D, we learned that Hella Bitter and Tanqueray even have botanical ingredients in common. Their close attention to craft and quality sealed the deal.”

Angela Laino, bartender/songstress

When the scheduled band was a no show at the bar in Miami where she served drinks, Angela Laino grabbed the mike and became the house musician.

“Cocktails and music go hand in hand.

You’re not going to go to an amazing bar and have no music on,” said Laino.

“When you’re celebrating, you’re going to put on a song that you love.”

FAVORITE TANQUERAY COCKTAIL PINK GIN INGREDIENTS

2 oz. Tanqueray London Dry 3 Dashes Hella Bitter citrus (of course) PREPARATION

Splash Hella Bitters into an Old Fashioned glass, roll around until coated, pour out excess and pour in Tanqueray.

FAVORITE TANQUERAY COCKTAIL THE LAST WORD INGREDIENTS

1 1/2 oz. Tanqueray London Dry 1/2 oz. Chartreuse Green Liqueur 1/2 oz. Luxardo Maraschino Liqueur 1/2 oz. Freshly squeezed lime juice PREPARATION

Shake all Ingredients with ice and fine strain into a chilled glass.

Matt Winter, restaurant/bar interior designer Matt Winter turned his back on a lucrative family business in menswear to pursue interior design. His work includes the design of several acclaimed cocktail bars and restaurants in Los Angeles. “After discovering more about Charles Tanqueray, I was inspired by his story and felt it paralleled my own career and lifestyle,” said Winter. “Tanqueray represents a sense of authentic heritage that I’ve been passionate about for so long.”

FAVORITE TANQUERAY COCKTAIL NEGRONI INGREDIENTS

1 1/2 oz. Tanqueray London Dry 1 1/2 oz. Campari Bitter 1 1/2 oz. Martini Rosso Sweet Vermouth PREPARATION

Pour all ingredients into ice-filled glass and stir.

Look out for more on these creative folk in Tanqueray’s latest ad campaign later this summer.

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THE LOCALS

COMPETITION FINALISTS

BALANCED

Cocktail Comp etitionFinalists

HERE ARE THE SMOKIN’ HOT FIVE FINALISTS IN THE ARDBEG BALANCED COCKTAIL COMPETITION, ONE OF WHICH WILL BE ON HIS OR HER WAY TO SCOTLAND TO VISIT THE ARDBEG DISTILLERY. CHECK OUT THE ORIGINAL RECIPES THESE BALANCING PROS MIXED UP AND STAY TUNED TO FIND OUT WHICH ONE OF THESE SMOKY CONCOCTIONS WILL RISE TO THE TOP.

Selkie

ERIN MACKENZIE PORTLAND, OREGON INGREDIENTS 1 oz. Ardbeg Scotch Whisky 1/2 oz. Honey Syrup 2:1 1/2 oz. Fresh Lemon Juice 1/4 oz. Grand Marnier 1/4 oz. St. Elizabeth Allspice Dram 1 Egg White 2 Dashes Angostura Bitters Amarena Cherry Garnish PREPARATION Combine ingredients in shaker.

Dry shake to emulsify egg, add ice and wet shake. Double strain in Coupe. Garnish with cherry and foam art with cherry juice.

Ardbeg Dolce Scorza KRISTIN PEZZUTI WINGDALE, NEW YORK INGREDIENTS 2 oz. Ardbeg Scotch Whisky 3/4 oz. Honey Syrup 3/4 oz. Blood Orange Juice Dash of Orange Bitters PREPARATION Hard shake ingredients for at least 30 seconds. Add ice, re-shake for 15 seconds and double strain into a coupe or cocktail glass. Add a dash of orange bitters with ice.

Argyll Flip

CHRIS BURMEISTER SAN DIEGO, CALIFORNIA

Summer Sunday

Ainsley’’ s Meadow

ANU APTE SEATTLE, WASHINGTON INGREDIENTS 2 oz. Ardbeg 10 Year Scotch Whisky 1 oz. Drambuie 3/4 oz. Fresh Squeezed Lemon Juice 1 Egg White 2 oz. Bitter Lemon Soda (Schweppes or Fever Tree) 1 Whole Clove 3 Saffron Strands PREPARATION Use tin on tin or a cobbler shaker.

Place egg white into shaker, add Ardbeg, Drambuie and Lemon Juice.

Do a dry shake. Optional: Use the spring from a Hawthorne strainer to get more aeration. Add ice and shake again, vigorously. Double strain into a Collins glass, no ice. Tap glass on table to pop larger bubbles in froth.

Slowly add the Bitter Lemon Soda to create nice frothy head, pinch saffron strands and whole clove on froth.

CHRIS ELFORD RICHMOND, VIRGINIA

INGREDIENTS 1 oz. Ardbeg 10 Year Scotch Whisky 1 oz. El Dorado 5 Year Rum 1 oz. Spicy Ginger Beer 1/4 oz. Fresh Ginger Syrup (1:1 Ginger juice, white sugar) 3/4 oz. Fresh Lime Juice 1/2 oz. Passion fruit 1/2 oz. Honey Syrup (1:1 Clover honey, water) PREPARATION Combine all ingredients in a mixing tin, except ginger beer and shake vigorously.

Double strain over ice in a chilled Collins glass and top with ginger beer. Garnish with a cucumber wheel.

INGREDIENTS 1 oz. Ardbeg 10 Year Scotch Whisky 3/4 oz. Zaya 12 Year Aged Rum 3/4 oz. Masala Syrup * 1 Whole Egg 3 Dashes Fee Brothers Aztec Chocolate Bitters 2 Dashes Cherry Heering 1/4 tsp. ground cinnamon to garnish PREPARATION Combine ingredients in large tin. Add whole egg to small top of tin, combine tins and dry shake vigorously until emulsified. Add ice to tins and repeat.

Double strain into a chilled coupe glass and garnish with ground cinnamon.

Swirl with a stirrer straw. *Masala Syrup: Toast 12 Green Cardamom Pods, 1/2 tsp. Black Peppercorn, 1/2 tsp. Coriander Seeds, and 1 Cinnamon Stick in oven on 350 degrees for 5 minutes. Combine all toasted ingredients on stove with a 1:1 simple syrup and add 1 tsp. Vanilla Extract and 3 Tbsp. chopped fresh ginger. Simmer on low for 10 minutes, let cool and strain out all solids and bottle.

FOR MORE ON THESE RECIPES AND TO TRY OTHER PEATY PROFILES PLEASE VISIT CHILLEDMAGAZINE.COM/ARDBEG

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

PLANET CLAIRE

o w T Brand

Ambassadors t Walk ’ n o into a D

Bar

THIS YEAR’S TALES OF THE COCKTAIL WAS BIGGER AND BOLDER THAN EVER, WITH AN INCREDIBLE ARRAY OF EVENTS, SEMINARS, TASTINGS AND EDUCATION. HAVING HOSTED THREE SEMINARS MYSELF THIS YEAR, I HAVE THE UTMOST ADMIRATION FOR THE TALES NINJAS THAT SEEM TO BE UP ON THE STAGE FOR THE WHOLE WEEK. ONE SUCH NINJA IS THE CHARMING AND ERUDITE MR. JACOB BRIARS, WHO I CAUGHT UP WITH ON THE EVE OF HIS WINNING BEST INTERNATIONAL BRAND AMBASSADOR AWARD; A RICHLY DESERVED AWARD THAT COULDN’T HAVE GONE TO A NICER CHAP.

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

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Photo courtesy Jenny Adams

CLAIRE: When you’re putting together your trainings, how to do ensure they stay current and relevant, especially as you’re traveling all over the world and presenting to so many different people and cultures?

CLAIRE SMITH: How do you feel about being nominated?

JACOB BRIARS: Well obviously very excited! The thing about Tales is the respect of your peers. You’re very much voted on by your peers and the people who do the same work as you do, so to get nominated by the people that you look up to and respect - your peer group - is obviously very exciting.

CLAIRE: What do you think makes a great brand ambassador?

JACOB: A combination of things; phenomenal hard work; sheer passion and enthusiasm not only for your brand but also for the people within the industry. If you can put those two things together in some sort of structured way, then you’re going to be a phenomenal brand ambassador. You really need to deeply believe in your product - and I think most of the brand ambassadors in the industry really do - Your own enthusiasm and passion for a brand is usually what will inspire others.

CLAIRE: What advice would you give to the younger generation of bartenders that feel this could be a potential next natural step for them?

JACOB: In some ways the role seems to be very exciting, and in a strange way it perhaps often seems as though it’s less work, but most brand ambassadors that have been doing this for a little while, or at least those that are effective work very hard. It probably isn’t as physically taxing as bartending, but we all probably do 70 hours a week without really thinking about it.

JACOB: It’s twofold. The best trainings are true to the core of the brand, so for example with Bacardi we try to spend a lot of time on the basic story of how its produced since this really hasn’t changed for a 150 years. You can sometimes feel as though that’s a bit tired but you have to be true to that story. You have to be true to who you are. You want to keep the basic story very simple, and have a very small number of key points that you need to get across, but you need to understand your audience. So, you have your core training and then you have to think, ‘who am I training today and how can I make this relevant for them?’

Inspirational, educational but also relevant. You know, I’ve probably never done the same presentation twice, but the facts and the core of it never change. Each time you’re tweaking it slightly to make it relevant for whatever group is in front of you.

CLAIRE: So, this year’s Love/Hate seminar is on big brands. Do you think it’s easier to be a brand ambassador for a big or a small brand?

JACOB: I think it’s a little bit of both. For a small brand one of the most powerful things you can ever do as a presenter is fight the status quo. Apple used that very effectively even as they got larger and larger, always the revolutionaries. If you’re a small brand you can say ‘come on people, get with us, let’s start a movement’.

But if you’re a big brand, they are big for a reason; because it’s been proven over time to produce an amazing product that suits people in every country all over the world, and so you can feel very proud of that and embrace the history behind it. Why for instance do we have five great Scotch whisky brands? Because the people who started those brands were amazing and they created a product that people had an affinity with all over the world. That’s a powerful story to be a part of.

To me, regardless whether you’re big or small you should feel so closely connected to that product, to your brands, that it’s as if you ran the company.

Whether you’re Simon Ford or Alex Kammerling with your own brand, or whether you’re somebody working on a brand such as Bacardi or Tanqueray, you should feel so closely aligned with it that it’s as if you ran the place.

JACOB BRIARS IS THE HEAD OF TRAINING AND EDUCATION FOR BACARDI, THE WORLD’S LARGEST FAMILY-OWNED SPIRITS COMPANY, WHERE HE IS LUCKY ENOUGH TO WORK WITH SOME INCREDIBLE DRINKS AND SOME EVEN MORE INCREDIBLE PEOPLE.

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MIX IT UP

GANGSTER STYLE

BOARDWALK EMPIRE, PRODUCED BY MARTIN SCORSESE, IS ONE OF THE BEST SHOWS CELEBRATING BOOZE AND CLASSIC COCKTAILS. NOW THAT THE NEW SEASON IS UNDERWAY, JOIN NUCKY AND HIS ATLANTIC CITY GANGSTERS WITH A LITTLE HOOCH AND SOME CHARACTER INSPIRED COCKTAILS.

STEVE BUSCEMI Nucky’s Gin Fizz, created by Austin, Texas mixologist Houston Eaves is made with Old Tom gin, lemon, lime juice and champagne.

PATRICIA ARQUETTE Set to join the cast as a character named Sally Wheet, a tough as nails Tampa speakeasy owner with local gangster connections.

KELLY MACDONALD Former barmaid turned Golden Globe winner, Macdonald plays Margaret Schroeder, who is interwoven with Nucky Thompson.

MICHAEL PITT Iced in season two, Jimmy’s Boardwalk death totally shocked fans. In true speakeasy style, Pitt became an ambassador for Tanqueray London Dry for the Tonight We Tanqueray campaign.

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MICHAEL SHANNON Plays Nelson Van Alden federal agent who succumbs to all sorts of temptations, including the drink.

GRETCHEN MOL Belle Femme, created

by Mike Stankovich of The Biltmore, soaks a sugar cube in Aperol and tops with Prosecco in a champagne flute with a lemon twist.

MIXED UP OR STRAIGHT & BOLD,

FLAVORS THAT STAND ON THEIR OWN

AÇAÍ-BLUEBERRY® VODKA BANANA VODKA BLACK CHERRY VODKA CITROEN VODKA COCONUT VODKA COOL PEACH VODKA DOUBLE ESPRESSO® VODKA DUTCH CARAMEL VODKA DUTCH CHOCOLATE VODKA ESPRESSO VODKA GRAPE VODKA MANGO VODKA

VANGOGHVODKA.COM

MELON VODKA ORANJE VODKA PB&J VODKA PINEAPPLE VODKA POMEGRANATE VODKA RICH DARK CHOCOLATE VODKA RASPBERRY VODKA VANILLA VODKA WILD APPEL VODKA VAN GOGH BLUE TRIPLE WHEAT VODKA CLASSIC 80-PROOF VODKA VAN GOGH GIN

THE LOCALS

SPIRITED CELEBRITY

T

elevision personality, actress, producer and writer. These are the titles already associated with Carrie Keagan. She’s the host of Up Close with Carrie Keagan and Big Morning Buzz Live on VH1. She has also made many appearances on Fox News Channel’s Red Eye, E!’s Chelsea Lately and many hosting duties for various networks.

Carrie Keagan The Essence of

ELEGANCE

By Christopher Osburn. Photos courtesy Magnifico Giornata.

She has appeared on Comedy Central’s Reno 911! as well as the movies Superbad, The Hangover, Miss March and others. Now, she adds a new title to her resume. “I am proud to be a partner in Magnifico Giornata, as well as the brand ambassador. That smiling face holding the bottle is indeed me.”

Her main focus at Magnifico is to get as many people as possible to try the product.

“We launched with three very luxurious and yummy essences: Lavender Honey, Grapefruit Blanc and Ginger Péché.” Keagan says that the most fun part of the process is seeing which flavor people like the most.

“It’s never the same one!” They’ve spent some time in France developing and taste testing new flavors. “It’s a difficult job but someone has to do it. I am really excited about the new essences. They’ll be available as soon as we pick our favorites.”

She met Magnifico founder Bob Manfredonia after he extended an invitation to get a drink and talk about a mutual desire to work together. “Bob and I really hit it off the second we met for a drink, and I was totally enamored with Magnifico. It was an exciting opportunity that I could not say no to.”

Keagan isn’t content to just stand on the sidelines, she needs to be in the middle of the action to be at her best. “I care deeply about the businesses I get involved with and this was really no different. I was incredibly impressed by Bob and the incredible team behind Magnifico.”

The development of Magnifico Giornata has been a two year process. “Founders Bob Manfredonia and Ralph Giannella were casually talking and socializing one day and the alcohol business came up.” Through that conversation, a light bulb went off and they decided that they wanted to create something together. “The category they kept coming back to was sparkling wine/ champagne, they admired it, but also saw opportunity for something new and different.”

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Keagan says that the idea is that champagne doesn’t need to be just for celebration, but can be enjoyed any day. From there, they moved on to concept and research and development. “In terms of the essences, they didn’t want to do the basics but something really unique and different.”

Suzanna Giannella was the one who came up with the idea of using unique essences.

“From there, it was finding the right blends, grapes, wineries, and then focus groups and testing. At the end of the day the product is as much about the wow factor of the taste as it is the look and feel of the product.”

Magnifico Giornata sets itself apart from other champagnes on the market because of the flavors. “The taste of the infused essences of Lavender Honey, Grapefruit Blanc and Ginger Péché and the smooth drinkability of Magnifico which is so different from the harshness of ordinary champagne.”

Keagan refers to Magnifico as a whole new champagne experience. “Everyone likes a little luxury in life, and Magnifico makes that luxury affordable at an accessible $25 per bottle. Life should be a perpetual celebration and there’s nothing quite like Magnifico to accentuate those moments.” She adds that the taste and overall experience is why people will get a kick out of their product, but the reasonable price is the icing on the cake. “It’s a reflection of a lifestyle we all aspire to and it’s attainable. Plus...it’s less than 100 calories per glass.”

Even though she is already a big name in the entertainment industry, Keagan is an entrepreneur at heart. “I thrive on the challenge of creating something from nothing and taking it to the world.” Besides her work with Magnifico, she co-founded NO GOOD TV, which started as a small Internet start-up company that has grown to become a global brand as well as one of the most successful YouTube Channels in history. “Being someone who enjoys fine spirits, I’ve always wanted to be involved in the spirit industry and Magnifico has provided the perfect vehicle for me. It’s an amazing product with an incredibly smart, experienced and passionate business team behind it. I believe Magnifico will redefine the sparkling wine business and I couldn’t be more excited to be a partner in the endeavor.”

I thrive on the challenge of creating something from nothing and taking it to the world.

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THE LOCALS

SPIRITED HOUSEWIFE

Tamra Barney Gets

Real

Cachaรงa With

By Vicki Cruz. Photos courtesy Cuca Fresca.

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ove over Margarita. The Caipirinha has arrived!

Or so says the slogan for Cuca Fresca, Cachaça, a distilled spirit produced in Brazil from fresh sugarcane juice. Helping promote this spirit that has recently been catching on in the United States is none other than Tamra Barney, who is best known for her role on The Real Housewives of Orange County. When asked why Cachaça took so long to become trendy in the U.S., Barney answers, “I am really not sure because it is delicious! I was also pretty shocked to learn that it is the third most consumed spirit in the world. Maybe the reason is that people are just not familiar with it and aren’t sure how to use it in a cocktail. We think the Caipirinha is going to change all of that, though. It is so simple to make and so much better than a Margarita or Mojito. We are actually going to do a whole campaign this summer to make Caipirnhas a household name.”

Tamra Barney is a licensed realtor, mother of four and successful television star. Her show, The Real Housewives of Orange County began in 2005, and is now in its 8th season. The show is featured on BRAVO but has been franchised and syndicated worldwide.

Barney recently launched a celebrity wine of the month club named Wines By Wives with her RHOC co-star Vicki Gunvalson. The club allows guests to visit the website, winesbywives.com, and view and choose the wines recommended by their favorite celebrity. Each month, celebrities sample, select and recommend their preference for both a red and a white wine. Members who join will receive two bottles from their chosen celebrity. The club “gives back” to women in need by making charitable contributions. Each celebrity donates a portion of a member’s initial order to his or her favorite charity (examples include breast cancer and battered women).

In addition to Wines By Wives, Tamra Barney has recently announced her involvement with the up-andcoming spirit Cuca Fresca. Cuca Fresca is the first and only line of premium, artisanally-made, organic Cachaças and ready-to-serve cocktails. Founded in 2006 by a family with decades of Cachaça-making experience, Cuca Fresca’s exceptional spirits are leaders in the category and have won several of the industry’s top honors, including a Double Gold Medal from the San Francisco World spirits competition. Barney is an official spokesperson and brand ambassador for Cuca Fresca. Her husband, Eddie Judge, introduced her to the Brazilian liquor Cachaça, where Tamra instantly became a fan. “I’m extremely excited about my new partnership with Cuca Fresca. Eddie fell in love with Caipirinhas years ago, during frequent trips to Brazil. It has been his cocktail of choice since I have known him,” explains Barney. She continues, “After having the success with Wines By Wives, I thought it would be interesting to take things further by investing in an individual brand that we could help grow. A mutual friend introduced me to Cuca Fresca and it just seemed like a great fit. Eddie and I have loved Caipirinhas for a long time and we think Cachaça as a category has the potential to grow enormously.”

CALIFORNIA CAIPIRINHA INGREDIENTS

2 oz. Cuca Fresca 1 oz. Lime juice 1 oz. Agave Simple Syrup PREPARATION

Combine all ingredients in an ice-filled shaker and shake well. Pour, without straining, into a rocks glass.

This partnering with Cuca Fresca will not change any involvement with Wines By Wives for Barney. “Wines

By Wives is where my interest in the alcohol industry started, and I am a founding partner, so I will definitely stay very involved with that. There are actually a lot of opportunities for great synergy between Cuca and Wines By Wives. For example, we have developed a Cuca Caipirinha gift basket that will soon be available through the Wines By Wives website. We have also been developing cocktails that use Cuca and some of the champagne or wines we have been working with in my club,” she explains.

Tamra Barney and Eddie Judge have another business venture. CUT (Cardio Unique Training) Fitness. This is not a gym, rather a workout studio located in Rancho Santa Margarita, California that offers cardio classes such as Bodypump, Pilates and Hip-Hop Fuse. As seen on RHOC, Barney is very health-conscious and an avid exerciser. When asked how Cuca Fresca fits into her healthy lifestyle, Barney explains, “It is true that I am very health-conscious but that does not mean that I don’t like to let loose and have fun too. Cuca is an organic spirit and we focus on doing cocktails with natural, fresh ingredients. So, it really fits in with my lifestyle overall.”

So where is this trendy spirit going? According to Barney, “I think the possibilities are really endless. Caipirinhas are getting more and more popular so there will definitely be growth because of that. Since Cachaça is also very versatile, there is no reason why it cannot be a major player in this country once people become familiar with it. That is what I am going to focus on, introducing my fans to Cachaça and showing them how great it is. Part of how we will do that is with a national “Girls Night Out” tour where we will be doing cocktail samplings, bottle signings and restaurant appearances to let my fans interact with me and the brand in a really meaningful way. Of course, the World Cup in 2014 and Olympics in 2016 will be a great help too! Who knows, I may even invite the cast of RHOC to come with me for a little trip to Brazil!”

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THE LOCALS

SPIRITED VOICE

Christina

Milian The

Viva Diva

Voice

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By Megan Eileen McDonough. Photos courtesy Chris Marksbury Photography.

F

orget sangria and margaritas. This season is all about innovative ingredients and naturally infused flavors. Leading the pack is Viva Diva Wines, a line of flavored Moscato that has everyone buzzing with excitement. With an attention-grabbing name like that, you’d expect nothing less.

On June 5, the brand hosted their annual summer bash in Westchester, New York with celebrity blogger Perez Hilton and Kardashian pal Jonathan Cheban in attendance. But it was Christina Milian who had everyone’s attention that night, as Viva Diva Wines announced her as their newest equity brand partner.

The American singer-songwriter has been making music since 2001 with instant hits like “AM to PM” and “When You Look At Me” but her latest venture is on NBC’s hugely popular series, “The Voice.” She serves as the show’s official Social Media Correspondent, regularly interacting with fans via Facebook, Twitter and NBC.com. With celebrities like CeeLo and Usher, who have partnered with TyKu Sake and Belvedere Vodka respectively, Milian seems a natural choice for Viva Diva Wines.

Currently the fastest growing flavored Moscato line in the United States, Viva Diva Wines offers a variety of sweet Moscato wines, each naturally infused with one of several delicious flavors: Strawberry, Mango, Peach, Raspberry, Colada, Rose and Pomegranate. Under the umbrella of Specialty Marketing Group, a company that specializes in product and celebrity alignment, the brand has experienced an almost overnight success since its launch in 2012.

Milian is genuinely interested and involved in the overall process, noting that other celebrities are forming similar partnerships with brands they already endorse in their everyday lives. “We invest in the things we love so why not share that with our fan base,” states Milian.

For Christina, it’s the delicious taste and bold name that really sold her. “Our wines speak directly to the heart of a woman,” she explains.

The partnership truly seems to be one of mutual benefit. Milian is backing a product that she believes in and feels comfortable promoting to her fans. Likewise, Viva Diva Wines nurtures press relationships and strategically places their products front and center at GBK Production events like pre-parties for award shows knowing full well that the taste, label design and fruity flavor of each wine will likely sell itself. “We know that if we are in the right events, when people try our wines they will love it,” explains Robyn Santiago of Illumination PR. Viva’s naturally infused Moscato line caters to a large, primarily female demographic ranging from young professionals to middle aged women. From catered dinners and vacation getaways to a wild Bachelorette party or a quiet night in with the girls, Viva Diva Wines suits just about any social occasion. Serve as an aperitif or as a mixer for alcoholic cocktails. The sweet taste of the wines pairs nicely with desserts and fruit, making it the perfect after dinner drink. Milian recommends pairing bacon-wrapped dates with a cold glass of the Colada Moscato.

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THE LOCALS

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SPIRITED TELEVISION

EAT! DRINK! ITALY!

Materia Prima La

(The Prime Ingredient)

By Christopher Osburn. Photo by Paul Ganun.

The television series Eat! Drink! Italy! is an immediate attention grabber. That’s what host Vic Rallo is going for with his new PBS travel show. Rallo was born into the restaurant business. “My parents had a pizza parlor called Rallo’s and I grew up in the kitchen.” A love for all things Italian was pretty much a guarantee from birth.

After Rallo’s Pizzeria, his parents opened Rallo’s Ristorante in West Orange, New Jersey. “Although the second Rallo’s was bigger, one thing remained the same: There was always family, friends and laughter with great Italian food and Italian wine on the table.”

This always captivated Rallo as a child and what continues to captivate him today. “Eventually, my father, my brother and I opened Basil T’s in Red Bank, NJ in 1987, and opened Undici Taverna Rustica as a partner with the Diaco family in 2006.”

Despite being born into a family of restaurateurs, Rallo went to college at Villanova and went on to get a law degree at Seton Hall. He never ended up practicing law, though. The restaurant business was in his blood. “I jumped into the restaurant business with both feet. I’ve always been more comfortable in the kitchen than in a courtroom.”

Rallo’s passion is to bring the food, wine, and culture of Italy to America. “That’s exactly what the television show is. “We travel to all the different regions of Italy to see the best, brightest, and most unique aspects of Italy’s great culture and people.”

He’s always in search of the “La Materia Prima”, or the prime ingredient. “It’s a saying that’s not only used in cooking, but to describe people who care about what they do, and only use the best materials and methods available to them to do it.” Whether they’re cooking a traditional regional recipe with a Michelin starred chef, walking the vineyards with a legendary winemaker, or watching a truly skilled artisan in their craft, Rallo’s show promises to provide you with the best of Italy.

Ten years ago, Rallo started to visit Italy. During his trips, he would venture to wineries, restaurants and food producers in search of “La Materia Prima”. “While I was at each special place, I shot a video that my social media team edited for YouTube, and when I would come back to the U.S., we would shoot recipe videos, based on my father’s recipes.” A friend, who saw the videos, introduced him to producer Mark Ganguzza.

“Mark saw the videos. We met for a glass of wine and immediately became friends.” After a little back and forth, they set up a trip to Piemonte in Northern Italy to shoot a pilot episode. “When the pilot was complete we shopped it around, but it is really hard to get someone to open the door on a new television show.”

Rallo was starting to lose hope that his dream of having his own television show was ever going to happen. “One day I was feeling like this might not happen and I ran across the smiling face of Dan Jacobson, a law school classmate and editor of Tri City News.” Jacobson got him in touch with Bob Feinberg, the Vice President of WNET TV in New York. After a few meetings, the show was picked up.

What sets Rallo’s show apart from others is his love for authentic Italian. “All the episodes are shot in Italy in places the average traveler would never get the opportunity to see. We could be in the kitchen with Lorenza di Medici, touring a cheese cave that was once one of Mussolini’s bunkers, hunting for the elusive white truffle or exploring Napoleon’s wine tunnels – these are places no other show goes, to get a unique and truly Italian perspective that no other show does.”

Not only that, but through each episode, they also aim to help home cooks and wine enthusiasts pick up useful tips and information that they can apply to their everyday lives.

Speaking of wine, this couldn’t be a show about Italy without a wine expert. Tony Verdoni appears in several episodes in season one as the pair visits some of Italy’s most renowned winemakers and vineyards. “Known by many in the wine trade as ‘Il Professore,’ Tony was recently acknowledged with a lifetime achievement award by the Italian Trade Commission recognizing his work in popularizing Italian wines in the U.S. over the past several decades.” The pair also recently wrote and published a book called 21 Wines in which they recount their favorite wines from the last decade.

To learn more about when and where you can see the show, visit www.EatDrinkItaly.org.

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THE LOCALS

SPIRITED BUSINESS

J.A.S.M. J. ADONIISZ

SIGNATURE MIXOLOGY

By Christopher Osburn.

Photos by Pink Diamond Photography.

Dresses by Weirdo Ink Designs.

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THE SIGNATURE

COCKTAIL COLLECTION J. Adoniisz Signature Mixology Company refers to themselves as New York City’s luxury cocktail brand.

From bar consultation, publicity and marketing to their signature cocktail programs, J.A.S.M. does it all. “Our mission is to incite the J.A.S.M mixology movement and bring the most exotic and luxurious cocktail culture to New York City and beyond through the art of international cocktail mixology,” says CEO and head mixologist J. Adoniisz.

J. Adoniisz Signature Mixology Co. was founded in 2012 and they have recently incorporated. “It was formed out of a passion for the art of cocktail mixology and a perceived lack of a ‘Cocktail Culture’ in Uptown Manhattan.”

After working in the service industry for nearly a decade all over New York City, from Applebee’s to 9 Restaurant, J.Adoniisz feels that he has mastered the art of mixology with his own unique point of view. The J.A.S.M. team is full of unique and talented people. Jennifer Sosa is the “J.A.S.M barstar” and supplementary bar trainer. Stephanie Grullon is J. Adoniisz’s personal assistant and official J.A.S.M. photographer. Cynthia Montalvo is the J.A.S.M Pin Up Doll. Angelic Castillo, reality star on The Bad Girl’s Club is the J.A.SM. Bombshell. “They help to publicize the J.A.S.M Company's launch at new venues,” says Adoniisz.

Joe Read, the head designer of Subliminal Apparel, is the style consultant for J.A.S.M’s photo shoots. And last but not least, Jennefe Adames, the newest member of the team, helps out with business management and marketing strategies.

Then, they work with the client over a five to eight week period to implement the J.A.S.M mixology program with training and reeducating staff, preparing the venue while creating a buzz through their publicity department. “This launch could include a photo shoot, a fashion show, an art showing, an elegant cirque performance, live musical performance, a flair bartending show or more.” These attractions are all designed to enhance the presence of J.A.S.M Signature Cocktails at the Member's venue with attention being paid to their venue's own concept and vision so that the momentum of excitement trickles down and that excitement transforms into fiercely loyal clients. “This publicity reaches a crescendo at our J.A.S.M launch events when we introduce our new Signature Cocktail Collection at that venue to the public.”

J.A.S.M. makes all of their cocktails with topshelf liquor, international liqueurs and the freshest ingredients possible. “We prepare infused syrups, infused liquors and bitters in many cases. With many of our members, we examine the premium brands that are most popular in their geographic area for cocktails and balance them with trendier or lesser known premium brands.”

The team has divided their cocktails into four distinct categories. The first is the J.A.S.M. Signature Cocktail Collection. This is their most provocative and exotic selection of cocktails. “A delicious example is the Morir Singando (Translation: Death by Intercourse), a Bacardi O Puerto Rican Rum and Bailey's Irish Creme based cocktail inspired by the traditional Latino breakfast drink called Morir Sonando (Translation: Death by Dream). The other categories are J. Adoniisz Select Cocktails, J.A.S.M. Group cocktails and J.A.S.M. Classics.

J. Adoniisz says that he’s proud that his company doesn’t have a typical, niche audience. “We cater to people of all walks of life from cocktail enthusiasts to the novice drinker.”

J.A.S.M strives to never consult the same way or create the same cocktail menu twice. “We wouldn't want to create competition among our members themselves so we orchestrate our cocktail programs in a way that two members can be within a mile of each other carry our signature cocktails and still be absolutely unique and exciting with completely different but equally compelling J.A.S.M Mixology Programs.” Adoniisz says that this way of thinking keeps it fresh for the drinkers who want a one of a kind cocktail experience every single time.

Once hired, the J.A.S.M. team drafts an agreement for the client to become a member. From there, they begin a bar analysis in cooperation with the culinary department. “If there is a culinary aspect, we see how we can transform that bar into an international mixology wonder by maximizing on the resources already available and expanding upon them instead of starting from scratch.”

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MIX IT UP

IN THE KNOW

Spend the holidays with Cyndi Lauper and her friends ENTER THE VAN GOGH VODKA AND GIVE A DAMN SWEEPSTAKES From now until September, Van Gogh Vodka is running a fantastic sweepstakes and the winner will receive a trip for two to New York City, in honor of their charity partner, the Give A Damn Campaign. A project of Cyndi Lauper’s True Colors Fund, the Give A Damn Campaign was launched in 2010 to inspire everyone to give a damn about LGBT (lesbian, gay, bisexual and transgender) equality.

For every entry, Van Gogh Vodka shows its true colors by making a donation to the Give A Damn Campaign up to $15,000. To enter, simply visit Van Gogh Vodka’s Facebook page- facebook.com/VanGoghVodkas and click on the Give a Damn Sweeps icon to fill out the form from now until September 15th for a chance to win.

The winner will receive roundtrip airfare for two to New York City, two night hotel accommodations, two dinners and two VIP tickets to the Cyndi Lauper Home for the Holidays Benefit Concert in December and an invitation to attend the VIP after-party.

Donations will be made on behalf of each consumer that enters the sweepstakes so be sure to refer your friends after you enter via the ‘refer a friend module.

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Photo courtesy Van Gogh Vodka.

Visit wegiveadamn.org to learn more about the Give A Damn Campaign and how you can make a difference. And be sure to enter the sweepstakes today at Facebook.com/VanGoghVodkas

the ultimate mixer

cool.

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

ADVANCED MIXOLOGY

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DRINK IN HISTORY

HARVEY WALLBANGER… Is The Name and I Can Be Made

By Nicole DiGiose.

No matter how many you have, you’ll never forget your first Harvey Wallbanger. With one of the most memorable names, this drink has made quite the splash in cocktail history.

“Today Harvey is making a comeback,” Jaron Berkhemer, Marketing Director USA at Lucas Bols said. “We are seeing Harveys on menus in its original form, but also in various twists.”

According to mixology mythology, this classic was named after a surfer in the 1950s. After losing out on a surfing competition in California, the saddened surfer, Tom Harvey, swung by a bar he often frequented and ordered his favorite mixed drink: Orange juice and vodka laced with Galliano. As he downed glasses upon glasses of his favorite concoction, he banged his head against the wall out of frustration from the loss. From that day on, his beloved drink became known as the Harvey Wallbanger.

After decades of a long sabbatical, the Wallbanger, which tastes like a screwdriver with a hint of vanilla along with its smooth, refreshing texture is rumored to be hanging around the bars again. Numerous variations have been found, such as the Whiskey Wallbanger, the Whipped Banger and the De-Constructed Harvey.

Longstanding legend has it that the bartender who first mixed the soothing cocktail was Donato “Duke” Antone, who ran Duke’s Blackwatch Bar on Sunset Boulevard in Hollywood in 1952. Antone was known to be a topnotch bartender, but the Wallbanger didn’t become popular until the early 1970s when George Bednar, the marketing director of McKesson Imports Co., an importing company that handled Galliano, found out about the cocktail. Bednar told everyone who’d listen about the Harvey Wallbanger story and advertised it as a replacement for the Bloody Mary during brunch. Late in 1969, the sandalwearing, stressed-looking cartoon Harvey Wallbanger was born, and his famous line was, “Harvey Wallbanger is the name and I can be made!”

And so the world got busy making Harvey Wallbangers. The favored cocktail was consumed everywhere from parties to train cars, it was sold in bottles, people named their pets after the drink and soon enough, even Harvey Wallbanger cakes were sold. The craze went on for years, but as with most fads, it eventually fizzed out.

According to Berkhemer, Lucas Bols is encouraging people to report Harvey Wallbanger sightings anytime the cocktail is seen by tweeting #FindHarvey, whether it’s on a menu, on TV, or advertised online or in the paper. For a hot trail as to where this classic has been found, follow the search at find-harvey.com.

Have you seen Harvey? #FindHarvey Harvey Wallbanger INGREDIENTS

1 1/2 oz. Vodka 1/2 oz. Galliano L’Autentico 4 oz. Fresh squeezed Orange Juice PREPARATION

Mix vodka and orange juice in a highball glass filled with ice cubes. Pour on a float of Galliano L’Autentico and garnish with an orange wedge.

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ADVANCED MIXOLOGY

BUZZ WORTHY

Hennessy V.S. LIMITED EDITION Hennessy enlisted renowned Brazilian artists Os Gêmeos to create a unique bottle inspired by elegance and evoking the vibrant and eclectic style that has transformed cityscapes around the globe.

Identical twin brothers, Otavio and Gustavo Pandolfo began their career as graffiti artists in the 80’s, with hip-hop culture having an impact on their work, the duo opt for color-rich multifaceted artistic methods. Their partnership with Hennessy resulted in a new perspective, full of new rhythms, leading to an image of passion for craftsmanship on the label.

MUST MIX

SOUTHERN TEA PUNCH INGREDIENTS

750 ml. Bottle Hennessy V.S 1 Cup Grand Marnier 1 Cup Fresh Squeezed Lemon Juice 1 Cup Simple Syrup 4 oz. Drysack Sherry 2 Quarts Iced Tea 3 oz. Peach Schnapps PREPARATION

Add all ingredients to a large punch bowl with a large ice block.

Garnish with lemon and orange wheels, and with peach slices.

Allow to chill and serve.

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Edible Cocktails: Garden To Glass

by Natalie Bovis

Listed on USA Today’s Top Ten Cookbooks of the Summer, and nominated in Tales of the Cocktail Top Ten Cocktail Books of 2012.

Photos by Claire Barrett

Visit TheLiquidMuse.com for how-to videos, cocktail recipes, mixology education and consulting services.

ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICK FOR EVERYONE WHO LOVES TO MIX

The

Grapefruit

Grapefruit juice is an excellent addition to many cocktails because it adds just the right touch of sour to drinks. Using freshly squeezed juice straight from the fruit is ideal for modern mixes.

Try a refreshingly light, fruity and fizzy alternative to your margarita.

The paloma is mexico’s other favorite cocktail traditionally made with grapefruit soda and of course tequila.

Chilled’s Paloma replaces traditional tequila with mezcal and adds perrier pink grapefruit in lieu of soda for the spritz with fresh grapefruit for the sour.

La Paloma INGREDIENTS

2 oz. Scorpion Mezcal 1/3 Cup grapefruit juice, freshly squeezed 3 oz. Pink Grapefruit Perrier Coarse salt for rim, optional PREPARATION

In a cocktail shaker filled with ice add the tequila and grapefruit juice.

Note: Grapefruit can get bitter, you can add some simple syrup to your shaker to sweeten. Shake until chilled. Strain into glass, top with soda, garnish with grapefruit wedge.

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Scorpion Mezcal ®

Worms are for Wimps!

DOMINATION OF ORIGIN 100% AGAVE

www.scorpionmezcal.com

ADVANCED MIXOLOGY

TOOLS OF THE TRADE

The

Soda Siphon

THE HOTTEST BARS ARE GOING CARBONATION CRAZY AND SERVING UP COCKTAILS FROM THE NEGRONI TO THE MARGARITA AS REFRESHING AND BUBBLY DRINKS. EVERY BARTENDER MUST OWN ONE SIMPLE TOOL: THE SODA SIPHON. IT MAKES FOLLOWING THE CARBONATED COCKTAIL CRAZE EASY AND FUN. JUST BATCH YOUR FAVORITE COCKTAIL, POUR IT INTO A SIPHON, AND CHARGE IT WITH CO2- ITS THAT SIMPLE. THIS HAND-HELD EASY TO USE BEVERAGE CARBONATOR GIVES YOUR COCKTAIL CREATIONS JUST THE RIGHT AMOUNT OF BUBBLES FOR A FABULOUSLY FIZZY TAKE ON YOUR FAVORITES. KYLE FORD, COINTREAU BRAND AMBASSADOR AND NYCBASED CRAFT BARTENDER, OFFERS SOME TIPS AND TRICKS FOR MAKING A CARBONATED COCKTAIL. YOU MUST GIVE THESE SPIRITED SPARKLERS A MIX.

TIP

To make some delectable carbonated cocktails, grab your Soda Siphon and get your booze bubbling. Prepare your cocktail in a large container accordingly and funnel into the soda siphon.

Screw on the cap and then charge the siphon with a CO2 cartridge, using the provided attachment. “The siphon allows you to carbonate all of the ingredients in the cocktail: Alcohol, juice, water, etc.,” says Kyle. “This affects both the flavor and mouth feel. The texture of the cocktail changes with the added effervescence, while making the flavors pop- no pun intended.”

TRICK

Properly dilute the batched cocktail with water before putting into a siphon, and charging it with CO2. This is to adjust for the fact that you are not shaking and diluting the cocktail with ice.

When you do shake a cocktail you are diluting and expanding the drink by about 25%. That said, if you have a cocktail that has a measure of 4 oz. of liquid, like the 2-1-1 Margarita, you’ll need to add 1 oz. of water to the batch. “Serving a cocktail from a siphon is fun, trendy and great for home entertaining,” says Kyle. “Depending on your recipe, you can fit anywhere from 4-8 cocktails in one siphon. So you will be able to enjoy your party instead of running back and forth to the kitchen making one drink at a time.”

Cocktail Guru, Jonathan Pogash says carbonating drinks adds an obvious refreshing mouth feel. He prefers using a Perlini cocktail shaker, “its an innovative product that carbonates liquids in a nifty, easy-to-use contraption,” says Jonathan.

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H VISIT CHILLEDMAGAZINE.COM H H TO SEE HOW YOU CAN WIN A H H COINTREAU SODA SIPHON! H

Created by Jonathan Pogash

STRAWBERRY BASIL RICKEY

INGREDIENTS

Created by Kyle Ford

FOUNDER’S FIZZ 2 oz. Sandeman Founders Reserve 1/2 oz. Ballentine’s Blended Scotch Whisky 3/4 oz. Blood Orange juice 3/4 oz. Sweet Honey-cucumber water* Photo courtesy Cointreau.

PREPARATION

Add ingredients to your carbonator of choice and carbonate. Pour over ice into a tall glass and garnish with cucumber slice. *Honey that has been diluted with water that has cucumber slices marinating in it.

INGREDIENTS

7 1/2 oz. Cointreau 3 3/4 oz. Fresh Lime Juice, strained 20 oz. Cold water, filtered 1 Strawberry, quartered 2-3 Basil Leaves PREPARATION

Prepare batch in a large container and funnel into a siphon. Charge with CO2 and keep on ice or in refrigerator. Place strawberry and basil leaves in bottom of glass, muddle, pour in carbonated mixture. Stir. Makes 5 drinks.

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WHAT TO MIX NEXT

Photos courtesy Parallel Post.

ADVANCED MIXOLOGY

INFUSED TEQUILA Celebrating a Craft MIXOLOGIST GREGORY GENIAS, AT PARALLEL POST RESTAURANT, IN TRUMBULL, CONNECTICUT HAS TAKEN A FARM TO BAR APPROACH WITH HIS SIGNATURE COCKTAILS AND IS INFUSING HIS OWN LIQUORS, LIKE THIS ORIGINAL USING CACTUS PEAR AND JALAPENO-INFUSED TEQUILA. “THE ESSENCE OF A WELL-MADE COCKTAIL IS ONE THAT CAN BE PAIRED THROUGHOUT A MEAL,” SAYS GENIAS. “MIXOLOGY HAS COME A LONG WAY AND OUR CRAFT IS FINALLY BEING CELEBRATED. WE ARE CHEFS IN OUR OWN RIGHT- LIQUID CHEFS.” ON THE HOUSE Agave Loco Pepper Cured Tequila is “cured” with the flavors of several types of peppers, taking the rough edges off the taste leaving the fresh flavor of Jalapeno and Serrano pepper, along with the pleasant heat of real pepper flavor. Give Agave Loco a mix!

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The Desert Lady INGREDIENTS

1 oz. Cointreau 1 oz. Fresh-squeezed lime juice 1 1/2 oz. Charred Jalapeno and Cactus Pear-Infused Tequila PREPARATION

Half-coat Margarita glass rim with hickory-smoked salt. Vigorously mix liquid ingredients in shaker and pour over crushed ice. Garnish with slice of cactus pear and jalapeno.

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.

MIX IT UP

THAT’S THE SPIRIT

The

Feminine

Mix-tique Spirits such as whiskey and bourbon are typically mixed into more manly cocktails like the Old Fashioned or a Manhattan. At the Storefront Company in Chicago Chef Bryan Moscatello plans to make these masculine cocktails more popular with the ladies by giving them a feminine touch.

“In general, the use of seasonal, local, sustainable and healthy ingredients tend to interest the female imbiber,” says Moscatello. “The addition of fruits like strawberries, cherries, and oranges tend to add just enough sweetness and acidity to darker spirits to make them drinkable.” Presentation is also very important. “A nontraditional presentation such as suds on top of booze for the New Fashioned with stem barware instead of traditional rocks and highball glasses are also more attractive to women.”

A good example of creating a drink that is both boozy while being feminine is Moscatello’s “New Fashioned,” made with Hirsch Bourbon, common to the classic recipe, but adds cherry foam providing a feminine makeover in both taste and technique.

Give Moscatello’s “kitchen cocktail” a mix.

INGREDIENTS

1 oz. Hirsch Bourbon Orange Cherry Foam PREPARATION

Combine in Martini glass.

Foam on top.

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SHAKING AND STIRRING

LAUNCHES

Berentzen, the world’s most versatile liqueur, announces the introduction of Wild Cherry, a light fruit liqueur. Made with fresh, allnatural ingredients, Wild Cherry, a crisp, light beverage alternative that can be enjoyed straight-up or mixed in cocktails anytime, anywhere.

Captain Morgan Sherry Oak Finish Spiced Rum is a rich and flavorful, limited edition, take on the brand’s signature blend. Inspired by Captain Henry Morgan’s 1671 victory in Panama aboard his flagship, The Satisfaction, the rum is best enjoyed on the rocks or mixed expertly with cola.

DIRTY CHERRY

SHERRY OAK ON THE ROCKS

INGREDIENTS

2 Parts Berentzen Wild Cherry 1 Part Dark Rum PREPARATION

Combine ingredients, serve on the rocks.

INGREDIENTS

2 oz. Captain Morgan Sherry Oak Spiced Rum Ice PREPARATION

Combine ingredients in rocks glass.

Enjoy.

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Svedka Vodka introduces two new decadent flavors to its portfolio: Svedka Orange Cream Pop and Strawberry Colada. Orange Cream Pop is a nostalgic blend of vodka, icy orange cream and vanilla flavors. Strawberry Colada is a fun, tropical blend of vodka infused with sweet strawberry, cool coconut, and fresh pineapple flavors.

SVEDKA MENAGE-A-COLADA INGREDIENTS

2 Parts Svedka Strawberry Colada 1 Part Soda Water Splash of Fresh Pineapple Juice PREPARATION

Pour all ingredients over fresh ice in a tall glass and garnish with fresh berries.

OWN SWEET TIME

XB, a new premium vodka cocktail inspired by the sexy, sophisticated lifestyle of the Côte d’Azur, makes its American debut after its premiere at the 2012 Cannes Film Festival. XB is a high-quality premixed spin on the classic –Sex on the Beach– cocktail, with vodka, blended with orange, cranberry, peach and grape juices.

XB GIDDY UP! INGREDIENTS

1 oz. XB 1 oz. Rye Whiskey 3/4 oz. Grapefruit Juice 1/2 oz. Lime Juice PREPARATION

Combine ingredients in a rocks glass over ice and garnish with a grapefruit slice.

Now Malibu lovers can “have your sweet and drink it too!” The number one selling Caribbean Rum with coconut liqueur announces the launch of two indulgent dessert-flavored additions to the Malibu family. Malibu Sundae combines the brand’s signature blend with chocolate ice cream while Malibu Swirl pairs the flavor of coconut with strawberries and cream.

AGWA, the original coca leaf liqueur, with a loyal following across the globe is now expanding to the United States.

Like Coca Cola, AGWA uses the coca leaf as its key ingredient, which is naturally invigorating. AGWA is blended with 36 separate herbs and botanicals including ginseng, green tea and lavender.

MALIBU SUNDAE FLOAT

INGREDIENTS

INGREDIENTS

1 Part Malibu Sundae 1 Scoop Vanilla Ice Cream 1/2 Part Milk PREPARATION

Pour Malibu Sundae into a highball glass. Add cola and ice cream, stir.

MOJITO 1 1/2 oz. Frozen AGWA Splash of Bacardi Rum 12 Mint Leaves 2-3 Lime Wedges 2 tsp. sugar 7 oz. club soda PREPARATION

Gently crush the mint leaves in a long glass. Squeeze the limes over the crushed mint, and add sugar and ice.

Add AGWA, rum and club soda. Stir well. Garnish with a fresh lime wedge and mint leaves.

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What does it mean to have a sophisticated palate? Is it someone who enjoys fine food and wines and claims to have superior taste buds, but what about those who are capable of tasting and smelling even the slightest nuances in food and cocktails? Aren’t these welldeveloped palates also sophisticated?

To have a sophisticated palate in our book also means that your palate is new and in tune with the latest flavors in the cocktail and culinary world.

In this issue of CHILLED we explore the sophisticated palate, profiling some brilliant mixers and tasters in the business.

We delve into the heritage of one of the most sophisticated luxury classifications, champagne. We also take time to appreciate some newcomers who are combining craft and luxury, like Absolut Elyx. High priced cocktails, the latest ingredients and modern mixing styles round out our take on sophistication.

Finally our cover story pays tribute to a franchise that is the epitome of sophistication and has been influencing cocktail culture for 50 years now. Join us in saying Happy Anniversary to James Bond.

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Th ww e Ves w.c per osm Bar opo , Th lita e Co nla sm sve opo gas lit .com an H o

tel

Vesper Cocktail

50 Years of Sophistication and Taste

By Mike Gerrard.

Photos courtesy Featureflash/s_bukley/Shutterstock.com

The

‘Shaken not stirred.’

That’s what most people remember about how 007 James Bond likes his favorite cocktail, which celebrates its 50th anniversary this year. But often that’s all that people remember about it, assuming it to be a conventional Martini. In fact the drink that the British spy created in Casino Royale, author Ian Fleming’s first Bond novel, was very unconventional, and called a Vesper.

The Vesper was an unusual cocktail for its time as it mixed vodka with gin, and added some Lillet. This French wine fortified with the inevitable ‘secret recipe’ of liqueurs was the perfect extra for the drink. It was unusual, sophisticated, deliciously citrusy, and had a kick to it. Combining Lillet with the powerful blend of gin and vodka produced the perfect cocktail to reflect James Bond’s character.

The name of the drink comes from the sunset evening prayer known in many religions as Vespers, a name that Fleming then gave to Vesper Lynd, a female character in the novel. She works at MI6 in London and, inevitably, ends up in Bond’s bed.

••• ursula andress honey ryder dr. no 1962

Recipes adapted from M16 The home of James Bond.

the honey ryder INGREDIENTS

1 oz. Dewar’s Highlander Honey 4 oz. Orange Juice Flesh and seeds of 2 Passion Fruit 1 Banana, skinned and chopped 4 teaspoons raw sugar PREPARATION

Blend ingredients with a scoop of crushed ice. Fill 2 Highball glasses and garnish with ripe bananas.

Two years ago the Vesper even inspired a whole cocktail bar. The Vesper Bar is at the stylish new Cosmopolitan Hotel on the Las Vegas Strip, and is managed by the Cosmopolitan’s Property Mixologist, Christopher Hopkins.

“The Vesper is interesting,” says Hopkins, “because it’s a well-known yet not very common cocktail. It doesn’t appear on too many cocktail lists. We sold 5,600 Vesper cocktails last year, which is more than any other bar in the world.”

“It was very unconventional when it was invented because of its mix of vodka and gin, and the unusual addition of Lillet, but it suggests the unconventional nature of James Bond himself. It is also one of the few drinks not invented by a bartender, so that makes it different too.”

Side Bar

••• grace jones may day a view to a kill 1985

the may day INGREDIENTS

THE JAMES BOND FRANCHISE TURNED 50 THIS YEAR. CHILLED TOASTS 007’S LEGENDARY LADIES WITH COCKTAILS INSPIRED BY THEIR CHARACTERS. WE ARE DYING TO KNOW -WHO WILL WEAR BOND CROWN NUMBER 24?

••• denise richards christmas jones the world is not enough 1999

the christmas jones

1 oz. Bacardi Rum 4 oz. Cloudy Apple Juice 2 Peaches, pitted and chopped 4 Strawberries 1/2 oz. Simple Syrup 2 tbsp. Grated fresh ginger

INGREDIENTS

PREPARATION

PREPARATION

Blend all ingredients together with crushed ice.

Garnish with apple fan.

1 1/2 oz. Grey Goose Vodka 4 Fresh Strawberries 1/2 oz. Simple syrup 5 oz. Pineapple Juice Sprite Blend ingredients together, top with Sprite and garnish with mint sprig.

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In Casino Royale, published in 1953, Bond stipulates that the cocktail should have three measures of Gordon’s gin, one of vodka, half a measure of Kina Lillet (now simply known as Lillet), and a large thin slice of lemon peel. When he sips the drink, Bond tells the bartender that it would work better with grain vodka rather than the potato vodka that Bond could taste.

“I lean more towards the wheat vodkas,” says Hopkins, “so we use Belvedere. The original recipe also called for Gordon’s, but gins are now different from the way they were when the drink was created.

You do need to use a strong London dry gin, though. We use Martin Miller’s. Also, the people who make Lillet say they’ve never changed their recipe but we’ve changed our recipe slightly to get back to what we think the Vesper would have tasted like at the time it was created.”

James Bond’s mantra of “shaken not stirred,” and the Vesper cocktail have become universal symbols of cocktail culture. The Martini glass alone says sophistication and charm. Although the Vesper is 007’s signature, he does fancy all types of cocktailsand he does have great taste.

When Jinx and Bond belly up to a bar in Cuba and order the then little-known Mojito, the drink sprung into stardom within the American cocktail scene.

••• halle berry giacinta “jinx” johnson die another day 2002

••• eva green vesper lynd casino royal 2006

••• berenice marlohe severine skyfall 2012

i can learn to like it mojito

the cosmopolitan’s vesper

severine’s dragon

INGREDIENTS

INGREDIENTS

INGREDIENTS

2 oz. Bacardi Light Rum 1 Lime, quartered 2 tsp. sugar 6-8 Mint Leave Club Soda

1 oz. Belvedere vodka 1 1/2 oz. Martin Miller’s gin 1 oz. Lillet Blanc 2 drops Angostura bitters

PREPARATION

Shake and fine strain, garnish with a lemon swath.

In a rocks glass add sugar, mint and squeeze in limejuice and muddle until a paste consistency. Add the rum and stir well. Add ice and top with soda.

Garnish with mint sprig.

PREPARATION

FUN FACT

1 oz. Almond Liqueur 1 oz. Crown Royal Canadian Whisky 1/2 cup Cranberry Juice 1/2 cup Orange Juice PREPARATION

Shake all ingredients with lots of ice in a cocktail shaker, pour into shot glasses. Beretta 70 optional.

Bond is a drinker and his drink choices have changed regularly over the course of 23 movies. Sean Connery’s 007 first drank a dry Smirnoff Vodka Martini in 1962’s Dr. No but it was not until Goldfinger in 1964, however, that we hear Bond himself say the famous words, “Shaken, not stirred.” Bond will stray from his signature Vesper; he can be seen quaffing a 1975 Bollinger Champagne, which has been seen in ten of the films. He also likes his Scotch and the Americano cocktail. The latest Bond film Skyfall prominently features him drinking a Heineken.

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The Americano, with it’s acquired taste, was the first cocktail ordered by James Bond in the first novel, Casino Royale. Penelope Cruz, our cover girl and brand ambassador for the Americano’s main ingredient Campari, is our hopeful Bond Girl 24.

Photos courtesy Campari/Kristian Schuller

americano INGREDIENTS

1 oz. Campari 1 oz. Sweet Vermouth Club Soda (Bond insists on Perrier) PREPARATION

Fill a glass with ice cubes, build with Campari and vermouth. Top off with club soda. Garnish with lemon twist or orange slice.

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Photos courtesy MoĂŤt Hennessy USA.

Champagne

A History Worth Toasting 72

Brut Imperial bestCHILLED selling brand

MAGAZINE

The Abbey of Hautvillers

thus keeping the bubbles in instead of removing them. He also invented a process that eliminated the wine’s dark color by gently pressing the grapes, which produced a clearer liquid. He even blended grapes to make a lighter white wine, which suited champagne more than a heavier red. Making white wine from red grapes was and is a complicated process and remains intrinsic to champagne making. The Dom Pérignon style displayed a balance between Pinot Noir and Chardonnay grapes of the highest quality, blending only grapes from the best years. Not surprisingly, his sparkling wines soon became the preferred libation of royalty. Louis the Great drank champagne almost exclusively and it’s said that Napoleon Bonaparte kept an ample supply of bubbly which he acquired from his good friend Jean-Remy Moët.

What does it take to create a legacy? The answer isn’t simple. A legacy doesn’t happen by accident and definitely not overnight. In fact, it’s crafted over years of hard work and dedication. A legacy is also about being innovative in such a way that makes future creations possible for generations to come. In the world of champagne, fine wine makers appreciate the rich heritage associated with the French region and its eponymous beverage. Just hearing the pop of a cork conjures up images of celebration. A look at the history of the world’s most luxurious libation proves that it actually didn’t start out that way.

In fact when champagne began to gain recognition in the 17th century, bubbles were considered a serious flaw in wines and most winemakers went to great lengths to eliminate them. Even infamous monk Dom Pérignon’s fruitful attempts as cellar-master were unsuccessful in ridding his wine of bubbles. His failure sparked a legacy of winemaking that would change things forever.

The regal feel of a tall flute filled with a sparkling spirit always seemed to attract royalists. Even before the rise of the champagne emperor Bonaparte, Ruinart, the very first champagne “house,” attracted many prominent personalities. In fact, when Louis XV gave his consent in The Royal Decree of May 1728 allowing champagne to be shipped, it opened up the gates that allowed the rest of the world a taste of French luxury.

Tired of fighting the bubbles, Pérignon decided to embrace them, and made his bubbly wine better. He became the first winemaker in Champagne to use corks, which kept the carbon dioxide from escaping,

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A WALK DOWN CHAMPAGNE LANE

s s s Claude Ruinart joins his grandfather’s business and moves the Ruinart House above the famous Roman chalk pits so he can age his champagne.

Widow, Barbe Nicole Clicquot Ponsardin takes over the business, becoming one of the first businesswomen of modern times.

s

s

Ruinart is the first established champagne house.

Madame Clicquot invents the first riddling table, creating crystalclear wine without sediments.

s

s s Moët & Co. created

by Claude Moët.

Dom Pérignon first produced his wine from the vineyards at the Abbey of Hautvillers, which is now owned by Moët & Chandon.

Philippe Clicquot announces one of the first marketing campaigns in the Gazette de France, pledging to have his champagne “cross all borders.”

Madame Clicquot chooses a comet as part of the brand symbol after a comet graced the sky during the 1811 harvest. The comet is still used

by Veuve Clicquot today as part of its branding.

Phillippe Clicquot, chooses his House symbol, the anchor, for hope and rigor.

The emblem is still used by Veuve Clicquot house today.

Louis the Great grants nobility to Francois Irenee Ruinart and the heraldic crest, which appears on bottles of Ruinart.

s

Claude’s grandson expands the Moët business, buying the vineyards where Benedictine Monk Dom Pérignon perfected champagne making.

Madame Clicquot secretly ships over 10,000 bottles to Russia in one of her more risky business ventures.

Ruinart was the first producer to realize the benefits of chalk cellars in the storage of champagne, a process still followed today. Nicolas Ruinart, Dom Ruinart’s nephew and a contemporary of Dom Pérignon, initially gave away bottles of his sparkling wine as gifts to his textile customers. When they kept asking for more he realized he was onto something. His uncle’s pioneering spirit foresaw the fame and success champagne could reap, prompting Nicolas to include Ruinart in the world of international trading.

along with other legendary innovations incorporated

by Nicolas Ruinart, no technical progress had been made in production methods. That was until over two centuries later when a young widow Madame Clicquot took over the cellars after the death of her husband.

Her motto, “only one quality, the finest,” still influences the House of Veuve Clicquot today. Incidentally, ‘veuve’ means ‘widow’ in French. Tellingly, the widow Clicquot became a prominent female historical figure, forever changing the champagne industry.

Less then twenty years after The Royal Decree, Moët & Chandon’s founder, Claude Moët began exporting bottles, bringing champagne to the rest of the world.

The company shipped 19,000 bottles while Moët’s son Claude-Louis Nicolas Moët helped supply the international elite with the bubbly. Grandson, JeanRemy Moët, established Moët as the world’s first international luxury brand, making champagne the spirit of choice for everyone who was anyone in the day.

She personally supervised cellar activities and introduced innovative production techniques still used today. For instance, she wanted to rid her bottles of the sticky sediment left by fermentation. By punching holes in her kitchen table, she created the very first riddling rack, storing them neck down and also shifted the bottles to help the sediment loosen. Her riddling regime remains unchanged today, with the exception of the introduction of automatic riddling machines.

After this discovery Madame Clicquot became known as the Grande Dame de la Champagne and was also one of the first businesswomen of modern times.

For nearly a century and a half after the Benedictine monks Dom Pérignon and Dom Thierry Ruinart perfected double fermentation for creating champagne,

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s Introduction of Dom Pérignon Vintage sets trend in which many other champagnes at the time followed. Vintage champagnes use grapes from that single year, rather than a blend of stored vintages, each having a unique taste.

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s s

Moët & Chandon first champagne house listed on the French stock market.

s

Madame Clicquot writes to her grandchild “The world is in perpetual motion, and we must invent the things of tomorrow.

One must go before others, be determined and exacting, and let your intelligence direct your like. Act with audacity.”

Moët & Chandon acquires France’s oldest wine house Ruinart Pere et Fils.

s

s

Victor Moët and PierreGabriel Chandon take control creating Moët et Chandon.

s

House of Krug, solely producing prestige cuvées, is established.

Founder Joseph Krug writes in his personal notebook, “One cannot obtain a good wine without using good elements and good terroirs.”

Ruinart is introduced to the American market with the first consumer being President Andrew Jackson.

Veuve Clicquot registers its trademark yellow label, a distinguishing feature for the House.

House of Ruinart pays tribute with prestige vintage, the Cuvée Dom Ruinart.

Photo Vince Clements/Shutterstock.com

s

1831

Le Mans Car Race Champion Jo Siffert showers cheering fans with a bottle of Moët evoking a timeless symbol of victory.

Other innovations made their way into Champagne winemaking history including the time frame for maturation. As an example, The House of Krug ferments all base wines individually in small neutral oak casks and maintains a high proportion of reserve wines – a practice unparalleled in the champagne industry. Krug also ages its champagnes for an unusually long period, 6 to 10 years (depending on the marque) before its release, and has an amazing repertoire of over 150 reserve wines in its cellars comprised of 10 vintages with the oldest reserves dating back 15 years. Due to this unique process, Krug has produced every single year for the past 170 years its flagship, Krug Grande Cuvée, and continues to receive top accolades, making it one of the best wines in the world.

Interestingly, continuing the legacy of founder Joseph Krug, a Krug family member has blended every wine produced since the House’s establishment.

Krug produces less than 0.2% of total champagne, and the House continues to make bold moves in their winemaking process via Olivier Krug, a sixth-generation direct descendant of the historic Krug family. His revolutionary new concept of implementing a “Krug ID” on bottles provides details on the release date and

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2008

Brands like Moët & Chandon, Dom Pérignon, Ruinart, Krug and Veuve Clicquot have historically created winemaking advances that influenced the art of champagne creation which continues to set the standard now and for years to come. With rich history that has spanned centuries to innovation that continues to this day, the very first imaginative ideas inspired winemaking culture, and fixed an indelible stamp of luxury and honor on an entire industry that is champagne as we know it today. For this illustrious past, ripe with creativity and innovation, paves the way for future generations and continues the spirit of the finest legacies.

2010 2010

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1991

The basic and fundamental values of craftsmanship, authenticity and quality are distinctive to champagne and remain today. The pioneering spirit and legacy left by early champagne makers, in their quest to perfect sparkling wine, lives on in the winemakers who follow in their footsteps.

2013

n

s

1988

creation of each bottle, and sends the message that all Krug champagnes can be collected and will age beautifully.

s s s

Moët & Chandon becomes the official champagne of the U.S. Open.

s

Ernest Hemmingway, the late Queen Elizabeth, and Naomi Campbell are Krug-lovers.

The brand attracts a loyal, die-hard group of Krug fans.

The first annual Veuve Clicquot Polo Classic begins, bringing the sport back to New York City after a 70 year lapse. The event continues to be one of the biggest daytime social events in New York and Los Angeles , where it began in 2010.

s

Krug 1988 Vintage rated as the only 100-point champagne

by Wine Spectator.

Bottles of vintage Krug become more rare than any other champagne and command five times the price at auction.

Dom Pérignon and Jeff Koons reveal The Balloon Venus limited edition. Koon’s sizzling fuschia packaging was inspired by his own 8 foot original sculpture.

s

s s Moët and Chandon is the official champagne of the Golden Globe Awards.

Dom Pérignon packaged in colors, blue, yellow and orange in tribute to Andy Warhol.

The oldest champagne in the world including Veuve Clicquot was found in a shipwreck at the bottom of the Baltic Sea. The Clicquot bottles were estimated to be from 1839, and were likely on their way to Russia, which was the brands largest market in the 19th Century.

Moët Ice Imperial is the first champagne ever to be enjoyed on ice.

Tennis great Roger Federer becomes Moët & Chandon’s brand ambassador.

e e r F n e t u l G s t i r i p S mwell

leen Cro

By Kath

M

any people are going gluten-free with their diet, so naturally most people would carry this makeover to what they drink. Well, the search for a cocktail free of gluten has recently gotten easier for those dealing with gluten sensitivity now that there are gluten-free spirits available.

Gluten is a protein found in wheat, rye, barley, and sometimes oats, which are, as we all know, the main ingredients in many spirits and especially beer. Although spirits like vodka are “naturally glutenfree” due to distillation, the controversy arises because it is currently impossible to verify with absolute certainty that any liquor made with gluten-containing ingredients does not contain gluten. Still, experts say that the distillation process makes it virtually impossible for distilled spirits to harbor potentially dangerous levels of gluten.

Enter the first ever vodka to be certified as “glutenfree” by the federal government.

21st Century Distillery’s flagship Blue Ice Potato Vodka dons a bright red sticker on its label reading “gluten-free.” “It has never been proven that a wheat-based product is gluten free,” says Tom Gibson, 21st Century Spirits COO. “Blue Ice has given consumers an honest option who are watching their gluten intake and want to enjoy a fantastic brand responsibly. We feel this is long overdue in the industry.”

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Until Blue Ice Vodka’s official approval, gluten-free claims by spirits companies have been prohibited on package labeling. Beyond bottles actually labeled with a “gluten-free” designation, there are many other options for spirited imbibers wishing to curb their gluten intake.

Devotion gluten-free and sugar-free vodka offers fragrant, fruity profiles culminating in a refreshingly balanced finish. The 80-proof vodka is distilled from corn, with fermentation of the distillation feed stock done slowly, in a process that involves 600 steps. The use of the yeast Saccharomyces cerevisiae, usually associated with winemaking, helps to produce an assortment of succulent flavors including Blood Orange, Citrus and a Blackberry/Blueberry combination.

“In lieu of sugar, Devotion uses an essence process along with natural flavor compounds,” said Drew Adelman, Devotion’s CEO. “With so many dietary restrictions today, health-conscious men and women are reading more labels and becoming more aware of ingredients. They are also more aware of the calories contained in many of the mass produced flavored vodkas available that have been diluted by sugary flavoring agents.”

“The gluten-free market exceeded $4.2 billion in sales in 2012,” continues Adelman, “and gluten-free products are one of the fastest growing categories in the F&B marketplace.” But before anyone knew about gluten, and even before there was bourbon, there was applejack, a brandy made from fermented cider and one of the first spirits created in the New World.

GIVE THESE SIMPLE

Gluten Free

COCKTAILS A MIX

Blue Ice Heart Throb INGREDIENTS

1 1/2 oz. Blue Ice Vodka 1/2 oz. Cointreau 3/4 oz. Pomegranate Juice 1/4 oz. Lime Juice Lime Wheel and Cherry Garnish PREPARATION

Idaho Mule

Combine all ingredients in a shaker with ice. Shake well, strain into a martini glass and garnish with a lime wheel and cherry.

INGREDIENTS

2 oz. Blue Ice Vodka 1 oz. Fresh Lime Juice 3 oz. Ginger Beer Lime Wheel for Garnish PREPARATION

Spirits distilled from fruit beverages are rare nowadays, the costs make them prohibitively more expensive to produce than grain-based spirits, but back then applejack was ubiquitous. After arriving in America from Scotland, in 1698, Laird’s began making the sweet drink of pure apple spirits and established Laird’s Applejack as the No. 1 licensed distillery in the U.S., popular when soldiers at Valley Forge enjoyed it. George Washington was evidently one of its biggest fans. Laird’s remains virtually the only producer left in the country that still employs the tradition of “jacking”--a term for freeze distillation--though applejack produced today is rarely 100 percent apple brandy and is instead cut with neutral spirits.

One great way to enjoy this potent, gluten-free concoction is in the Jack Rose cocktail: 2 oz. applejack, 1 oz. fresh lime juice, 1/2 oz. grenadine.

Gluten-free spirits are becoming increasingly popular with glutenintolerant consumers who want to enjoy tantalizing cocktails without compromising their health.

Add lime juice and vodka to a copper mug. Fill with ice, top with ginger beer and stir. Garnish with a lime wheel.

Summer Smash INGREDIENTS

2 oz. Devotion Vodka Black & Blue 1 oz. Sour Apple Schnapps Lemonade Sprite PREPARATION

In a Collins glass filled with ice, pour in vodka and schnapps, fill 3/4 of the glass with lemonade and 1/4 with Sprite. Stir all ingredients, and garnish with a lemon.

The Perfect Cosmo INGREDIENTS

2 oz. Devotion Vodka Perfect Cosmo 2 oz. Sugar-free Cranberry Juice PREPARATION

Fill shaker with ice. Pour in vodka and add juice. Strain into a chilled martini glass.

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e c n e i r e p The Ex ur Flavor To

TAKES ON THE BAY AREA

Photos by Allison Webber Photography

Pay no mind to the Giants and ignore the 49ers. The Perfect Purée of Napa Valley’s Experience Flavor Tour recently stopped in San Francisco. The tour, designed to spread the love of mixology from coast to coast, has already had stops in Philadelphia, South Beach and Los Angeles and will continue on to Chicago, San Diego, Seattle and finally Houston.

Philadelphia, South Beach and Los Angeles have extensive and historical cocktail traditions, but San Francisco is widely known as the mixing mecca of the country.

It’s home to countless famous bars and restaurants and is home to some of the most influential and talented bartenders in the world.

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In the land of Kaepernick and Sandoval, the tour stopped at Trick Dog in the Mission District.

The bar is a venture of the Bon Vivants, a nationally recognized cocktail and spirit consulting company and features inventive and imaginative mixologists, bartenders and cocktail experts of the highest and hippest caliber.

Bon Vivants was started in 2009 by friends Jason Henton, Josh Harris and Scott Baird. Their goal is to create on-premise, self sustainable beverage programs, staff education, flavor innovation and teach everything that goes into running a world class, exciting bar experience.

It isn’t just that San Francisco was the perfect stop on the tour, Trick Dog itself was the perfect spot to feature. Named for the two mechanical dog banks that sit over the bar, the two-level space is usually packed, even during the week. Word of mouth and great press have led to Trick Dog being one of the hippest and most visited bars in the area. The second level is home to tables and chairs and overlooks the lower level and bar area. Downstairs, there is limited seating with only twelve barstools available.

It was designed by Wylie Price who used the motif and style of an old warehouse space and incorporated it into an upscale, hip cocktail and food destination.

Prior to any Perfect Purée cocktails being prepared, it was quite clear to those in attendance that Trick Dog lived up to its moniker. The bar’s vibrant and eclectic design drew a lot of attention from the crowd. Famous for having a ground-breaking and imaginative cocktail culture, the Bay Area was the perfect backdrop for the Perfect Purée of Napa Valley’s Experience Flavor Tour.

Even when it’s not hosting cocktail galas, Trick Dog is home to some of the most interesting and delicious mixed drinks in San Francisco. They even carry on the nostalgic, hip vibe of the bar onto their website. Trick Dog’s most famous cocktails are listed on different classic vinyl records.

They include the Bankrobber made from Wild Turkey rye, Ferrand cognac, Becherovka, Blackberry puree, Bonal Quina and Bitters as well as Ain’t No Sunshine made from Tequila Ocho Plata, Rosè, Luxardo Aperativo, Passion Fruit, Lime and Coffee Tincture.

Visit chilledmagazine.com/perfectpuree to learn more about the Experience Flavor Tour and catch up on past tour stops and parties.

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By Megan Eileen McDonough

T U L O S AB

IF THERE’S ONE THING THAT ABSOLUT STRIVES FOR AS A BRAND, IT’S INNOVATION. AS BRAND MANAGER LAURENT CUTIER WISELY PUTS IT, “ABSOLUT REINVENTED THE VODKA CATEGORY BACK IN THE EARLY 80’S COMING IN WITH A DIFFERENT KIND OF PRODUCT AND APPROACH, AS WELL AS FLAVORS.” JUDGING BY THE SURGE OF NEW PRODUCTS IN THE LAST YEAR ALONE, IT’S SAFE TO SAY THAT ABSOLUT WILL CONTINUE TO REVOLUTIONIZE THE BEVERAGE INDUSTRY ONE COCKTAIL AT A TIME.

nnn

nnn

Bursting onto the spirit scene in late 2012, Absolut Tune is an unexpected blend of crisp New Zealand Sauvignon Blanc, premium vodka and carbonation. Tune caters to a fashion-forward, trendsetting crowd who is up to date on celebrity gossip and actively participates on social media platforms. Suitable for both exclusive dance clubs and casual weekend brunch parties, Tune radiates most brilliantly when served in Champagne flutes that complement its chic, glamorous appeal.

Relatively new to the Absolut family is Hibiskus, an original blend of hibiscus and pomegranate that opens the doors to creative mixology straight from the garden. Hibiscus hit stores earlier this year and fits right into the major trend toward floral ingredients, particularly among bartenders who experiment with different flavors and herbs. Slightly acidic but with sweet notes, the berry-flavored vodka is made from all natural ingredients and contains no added sugar, further adding to its healthy but sophisticated charm.

nnn

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In a bold move, Absolut and Master Bartender Nick Strangeway created Absolut Craft. The new spirit is specifically designed for professional bartenders and offers the versatility of vodka plus the complexities of macerations and distillates.

Stopping at nothing short of perfection, Absolut uses only the finest botanicals, natural flavors and seasonal ingredients. The Herbaceous Lemon for example, uses more than twelve macerates, infusions and distillates to create distinct blends and flavors that cannot be replicated. Absolut Craft is a product that bartenders can trust when creating new cocktails, especially given Strangeway’s influence within the industry. Aimed at pleasing the modern bartender, Herbaceous Lemon, Smokey Tea and Bitter Cherry are sold in limited quantities behind the bar.

N O I T A V O NN

I

nnn Elyx is perhaps Absolut’s golden child at the moment not to mention an indisputable game-changer. Up until now, an explosion of small batch craft distillers reshaping the image of gin, tequilas, rums, whiskies and other spirits had been dominating the global cocktail culture and as a result, vodka had been mostly overlooked. Elyx changed all that.

Most vodkas, including those of Absolut, are produced in stainless steel columns with copper plates stepped out through the column. For Elyx, the final distillation happens in a much smaller still that is made completely out of copper. When alcohol vapors come in contact with copper, there is an interchange that happens called copper catalyzation, which creates a distinct character in the final spirit. This step in the process alone sets Elyx apart from the competition.

A unique combination of traditional handcraft, cooler distillation and cuttingedge design, “Elyx is like a single malt in the world of vodka,” explains Cutier.

Handmade, artisanal and coming from one estate, it is far different than the brand’s other products. It was named Best Vodka, Double Gold at the San Francisco World Spirits Competition and officially made its U.S. debut this past spring.

nnn Launched in Spring 2013 is Absolut Cilantro, a contemporary flavor with the essence of cilantro and fresh notes of lime. Perfect for an outdoor summer party, this refreshing beverage falls nicely into the savory ingredient cocktail trend. From its vibrant bottle design to it’s zesty taste, everything about Absolut Cilantro screams energy.

WITH SO MANY UNIQUE AND INVENTIVE BOTTLES GRACING THE SHELVES OF YOUR FAVORITE BARS, RESTAURANTS AND EVENT VENUES, THERE’S NO TELLING WHAT ABSOLUT WILL COME UP WITH NEXT AND THAT’S THE ABSOLUTE FORMULA FOR INNOVATION. CHILLEDMAGAZINE.COM

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{BACARDI OAKHEART}

Photos courtesy Bacardi Oakheart.

Q THE Great Urban Race

4BACARDI Together5

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Bartenders love a challenge. From the beginning, every aspect of the Bacardi OakHeart brand has been bringing on the challenges to bartenders everywhere. Even at the onset, the brands very first challenge involved a collaboration with thousands of consumers and hundreds of bartenders over a twoyear process to come up with the name OakHeart.

The Bacardi OakHeart brand was created as a tribute to the modern day adventurer and a series of “challenges” have been designed to tempt adventurous bartenders and consumers alike. Events, competitions and shared challenges supported nationally with digital, mobile and social media bring drinkers to “Bacardi Together.”

Some of the past challenges were relatively lighthearted like naming the best Three Word Toast to exclaim when you cheer a round of OakHeart with your buddies. Others were more locally influenced like helping Bacardi create the World’s Largest Bar Tab with the Oak & Coke. While other events brought together rum lovers nationwide with challenges to collectively try the new spiced rum flavor neat, over ice or with cola. The challenge brought together more than 25,000 drinkers in select markets on the same day, at the same time in bars across the country to taste and toast what the spirit represents – strength, adventure, and authenticity of character.

The latest adventure is the Great Urban Race; Bacardi OakHeart challenges and tests your team’s physical and mental abilities. Race the clock in your hometown to solve 12 city-specific clues.

Unique to these challenges are the giveaways, preevent activities including race-inspired challenges and cocktail samples, post-race after party with participants medal ceremony and a possible grand prize trip giveaway to see the Great Urban Race Championship in Puerto Rico. Through the OakHeart Challenge website, fans of the urban races can find upcoming races, generate a unique team name and vote socially for one of the three OakHeart challenges which will be played through at the championship race in Puerto Rico in December 2013.

As a result of the brand naming experience and the high level of interaction with the brand, many bartenders associate the OakHeart name with strength of character, unwavering loyalty and the kind of friend they’d like to be and have. The packaging communicates the brand’s heritage and the badge-like label that adorns each bottle reflects the idea of adventure, fraternity and camaraderie embodied in the OakHeart man.

Bacardi OakHeart was created with a new generation of rum drinkers in mind; one that lives for freedom and spontaneity, as expressed by Toby Whitmoyer, VP of Brand Managing Director, Bacardi USA Rums. Bartenders everywhere are embracing these challenges and making Bacardi OakHeart their new go to spirit when modernizing their every day Rum n’ Coke.

Side Bar With OakHeart everything is a challenge and everyone has a vote. Fans can even vote for a chance to win the grand prize by helping Bacardi OakHeart select the Challenge for the Great Urban Race Championship. Visit oakheartchallenge.com/ vote-now and select your favorite from the three options and then Tweet your choice. The option with the most votes will appear in the Championship race.

Chilled’s Choice

The Ice Catapult

Teams have to build a catapult then use it to launch three giant ice cubes into an even gianter OakHeart stein glass. Problem solving and teamwork are crucial. That is cool.

A live feed of all social activity through Instagram and Twitter is featured on the website and tracks all votes and shares using the #OakHeartChallenge hashtag. To learn more about this promotion or to participate in the OakHeart Challenge in your local city, please visit oakheartchallenge.com

Chilled's Oak N' Coke Challe nge Make the most original, over the top, never before made Oak N' Cok e like these smoking shooters.

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By Vicki Cruz. Photos courtesy Tippling Bros.

present, if you own a restaurant or bar and you do not have an interesting beverage program, you are at a clear disadvantage.

Restaurants and bars wishing to keep current with the trends turn to the Tippling Bros., a beverage consulting company established in 2007 by friends Paul Tanguay and Tad Carducci. According to the Tippling Bros., “The premium and super-premium spirits categories have seen incredible growth in recent years, as have craft beers and small production sake, an amazing global palette of wines, and, of course, the venerable cocktail.

No restaurant or bar in this great nation can afford to be without specialty cocktails, from-the-trenches input or an educated sales team. No distributor or importer can operate without a force of highly knowledgeable, passionate individuals on the street.”

Paul Tanguay has over 25 years experience in the restaurant/bar industry. A self-proclaimed “kitchen rat,” Tanguay has worked in numerous kitchens learning every aspect of the business. He is an accredited sommelier by the American Sommelier Association and is considered to be one of the pre-eminent sake authorities in the U.S. Tad Carducci is a lifelong bartender and award-winning mixologist with over 20 years experience. Carducci is a top-level graduate of the inaugural Beverage Alcohol Resource – The premier spirits and mixology organization in the U.S. (where he met Tanguay) and has earned certificates from both the Court of Master Sommeliers and the Wine and Spirits Education Trust. He is a member of the BarSmarts national training team and is a charter

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Tad Carducci & Paul Tanguay

member in the N.Y. chapter of the USBG (United States Bartenders’ Guild).

When asked about their partnership, Carducci explains, “We quickly realized that we were kindred spirits, in that we were both passionate about sharing our love for hospitality and all things beverage with a wider audience than we were able in our current positions.

While we are still consulting, we are spending more time and resources on the ownership and development side of our own restaurants including our partnership with the Mercadito Hospitality Group, as well as working on product development and writing our first book(s).”

Mercadito Hospitality has grown from its first New York City restaurant location in 2004 to become a renowned restaurant group specializing in Mexican, Latin American, Spanish, and American cuisines.

The Tippling Bros. innovatively create many teainfused cocktails for Mercadito. When asked what their inspiration was for doing this, they explain, “We are huge fans of using tea in cocktails and have been for several years. We wanted to do a couple of cold-weather takes on our fresh tequila-based drinks and offer some deeper, earthier flavors. Using teas allows us to easily incorporate unique, complex flavors that we can’t get out of fresh ingredients.” They also create many cocktails using mezcal, which can be a challenging spirit for some bartenders to mix with due to its smoky flavor. “Mezcal offers rich, smoky flavors in addition to the earthy flavors that tequila brings to a cocktail. Mezcal can add a ‘wild,’ uncultivated profile to a drink, which can be very exciting,” they explain. According to the Tippling Bros., the trends of agave-based cocktails are going “nowhere but up.

Latin flavors in general are skyrocketing in popularity.

Tequila has been growing in popularity for many years.

Mezcal, while a relative newcomer to the cocktail scene, has seen tremendous growth in a very short period of time. In our estimation, it will take a few years for mezcal

to catch on with the masses, but it has become a darling of a cocktail for bartenders around the country.”

The Tippling Bros. also produce cocktails on tap. When asked what their inspiration behind this was, they explain, “The idea came to us while we were on a trip to Spain.

We fell in love with the idea of bars putting their local wines and vermouths on tap. We knew that we wanted to offer a large selection of wines on draft and quickly realized that we could do the same with cocktails. Our restaurants serve very large volumes of guests, most of whom are seeking the highest quality product but are more interested in sharing their experiences with their dining or drinking companions than they are with the process. We knew we had to give them great cocktails without making them wait. It took a tremendous amount of research and trial and error, but (knocking on wood) we think we pulled it off. We are now offering craft cocktails in a very speedy and consistent delivery system.”

COOKIE CUTTER

LAKE EFFECT

PERA TE

INGREDIENTS

INGREDIENTS

INGREDIENTS

2 oz. Wintergreen infused blanco * 3/4 oz. Kaffir lime syrup ** 1 oz. Lime juice 1/4 oz. Grapefruit juice Dash Yucateco hot sauce

1 1/2 oz. Black tea infused blanco tequila 1/4 oz. Mezcal 1 1/2 oz. Pear puree 3/4 oz. Fresh lime juice 3/4 oz. Agave nectar

PREPARATION

PREPARATION

Shake and strain. Rim glass with cinnamon salt ***

Shake all ingredients and pour into rocks glass. Garnish with Chile pepper dusted pear slice.

1 1/2 oz. Gingerbread rooibos -infused reposado* 1/2 oz. Pierre Ferrand Curaçao 1/2 oz. Orange juice 1/4 oz. Lemon juice 3 oz. Negra Modelo Beer Bourbon smoked sugar PREPARATION

Shake first three ingredients.

Rim pilsner with bourbon sugar.

Fill with Negra Modelo.

Garnish with orange slice. * 1 tsp. rooibos blend (not barrel-aged) per 4 oz. reposado tequila (Herredura).

Infuse for one hour.

* 1 tsp. Rare Tea wintergreen per 8 oz. blanco. Infuse for one hour. ** Add 10 Kaffir lime leaves per quart simple syrup. Bring to boil and remove from heat. Cool to room temperature.

MUST MIX

Tea-Infused Tequila Cocktails courtesy of the Tippling Bros. for Mercadito, Chicago.

*** 2 parts kosher salt, 2 parts white sugar, and 1 part ground cinnamon.

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HIGH FLYING AT LIGHT, LAS VEGAS Enter the Realm of the Unknown

ANYONE WHO’S SEEN A PERFORMANCE BY CIRQUE DU SOLEIL KNOWS IT’S NO ORDINARY SPECTACLE. THE ELABORATE COSTUMES, STUNNING AERIALISTS, AND ENCHANTING MUSIC CREATE AN IMMERSIVE EXPERIENCE THAT MAKES THIS COMPANY SO UNIQUE. THE CIRQUE DU SOLEIL REPUTATION FOR INNOVATION HAS STAYED VIRILE, AND NOW OFFERS A NEW VENTURE IN PARTNERSHIP WITH THE LIGHT GROUP AND MANDALAY BAY: LIGHT NIGHTCLUB IN LAS VEGAS.

By Ariana Fekett. Photos Courtesy The Light Group.

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The atmosphere of Light Nightclub was inspired by the extravagant private parties of Cirque du Soleil’s founder, Guy Laliberté. Combining Québécois showmanship with modern music technology, Light caters to electronic dance music fans and those seeking something new.

With skilled resident DJs like Skillrex, Zedd, Baauer, and Axwell, the space promotes a vibrant party atmosphere.

But the Cirque du Soleil brings an artistic quality to Light, evident in the live nightly performances that make for an unprecedented nightlife experience. The DJs are like ringmasters, creating sound progressions that are mirrored in the lighting, which utilizes cutting edge “video mapping,” and over 800 video clips that fluctuate with the beat of the music. The light composition changes nightly to embellish each show with different atmospheres, such as underwater landscapes and jungle settings.

Music fans can expect a high level of energy on Light’s dance floor on its main level. With three tiers, there are multiple vantages from which to view the live performers, which include aerialists, characters that interact directly with guests, and acrobats that, amongst other things, climb up walls. Each night is designed as a complete show, to be enjoyed from different angles – whether from the exclusive bottle service tables, as an onlooker viewing the show from an upper floor, or in the very center of things in close proximity to the DJ. The goal of the creative team behind Light is to create an immersive and multisensory experience that transcends traditional club culture.

For those on a restricted budget, buying a general admission ticket in advance is the way to go. Lines can get fabulously long, so plan ahead if you want to enjoy the club with ease and celebrate without breaking the bank.

Tickets for ladies start at 20 dollars and are higher for men.

CITY OF LIGHTS COCKTAIL

E PRIC

0 0 5 , $1 MY CHERRY AMOR COCKTAIL

A Rare Cocktail Experience For those with a generous wallet, table service for four people lands you at 1,500 dollars in the mezzanine, 2,500 dollars on the second floor, and upwards on the first floor near the DJ. Even in a city that caters to high rollers, the price point for the specialty cocktails seems staggering at 1,500 dollars a pop. Light Group mixologist Michael Monrreal has concocted two mind blowing, over-the-top drinks for the real big spender who can now enjoy an incomparable cocktail in the city where nothing succeeds like excess.

For the discerning palate seeking rarity, the “City of Lights” cocktail is a truly special concoction. It contains Bulleit Rye, Cocchi Barolo Chinato, Benedictine, Peychaud’s Bitters, Angostura Bitters, garnish of orange peel, and the featured ingredient: Hennessy Paradis Imperial. This expensive and rare cognac from Hennessy has inspired emotional and loving reactions from connoisseurs, and has been touted as a singular indulgence.

And if sweetness and champagne is what you crave, the “My Cherry Amor” delivers with an upscale blend of Grey Goose Cherry Noir, Grand Marnier Cherry, and lemon juice, finished with Dom Pérignon Rosé, a Luxardo Cherry, and a lemon twist.

With a bar on each floor, the liquor, wine, and beer flow aplenty and add to an already mesmerizing scene. Fans of Light appreciate how the venue delivers elaborate visual displays, and regularly features star DJs. So when in Vegas, venture to the Light to experience a nightlife lab that defies traditional expectations.

E PRIC

0 0 0 , $2 CHILLEDMAGAZINE.COM

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wood aged brews From Barrels to Bottles

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By Ian Lloyd. Photos courtesy Rodenbach Brewery.

B

eer geeks love the wood. That sounded awkward; perhaps it should be rephrased. Connoisseurs of fine beer appreciate the unique flavor profiles imparted by aging beer in wooden vessels. The use of wood barrels in the production of beer is nothing new. Before the invention of stainless steel, wood was used exclusively to store all styles of beers. With the surge of craft beers into the discerning gastronomic marketplace, brewers are looking for ways to stand out. Wood aging your beers is one way to accomplish this. New brewers are looking to the past for future ideas.

The use of wood vessels in maturing beers is still used for certain styles. The classic Rodenbach Flanders red ale and lambic styles immediately spring to mind. At the Rodenbach brewery in Belgium, some of the massive wooden aging vats date back to the 1830s. For these styles, the wood might not impart that much flavor, but they do create a unique microbial imprint.

Wood is porous and can be home to a plethora of yeast/bacteria strains (Brettanomyces, Lactobacillus, acetobacter and more). It is these yeast and bacterial strains that create the unique sour, tart, horse blanket and fine vinegar flavors associated with these styles.

Younger wooden barrels are often used for their ability to impart flavors not obtainable with barley and yeast. One example of this is the Innis & Gunn line of beers. Aging in oak barrels will often bestow the familiar flavors of vanilla, coconut, caramel and tobacco. Further complexity is available if the barrels previously held a wine or spirit. Brewers are particularly fond of rum, whiskey and bourbon barrels. These flavors blend well with the more robust beer styles like stouts, old ales and barley wines.

Canadians seem to be disproportionately blessed with Innis & Gunn seasonal releases. Each year Canada Day versions of this classic beer are delivered across our vast nation. As soon as the bottle cap hits the floor, aromas of toffee, vanilla and rye fill the room. This sweetness carries through into each warming sip.

Perhaps the first barrel aged beer, of modern history, produced in North America, was Bourbon County Stout by Goose Island.

Originally only available at the brew house in 1992, this method of maturing beers did not catch on until much later.

Wood is Good Anderson Valley Aged in select Wild Turkey Bourbon barrels, this once draft-only product is a bourbon stout with a mahogany head, an aroma of fresh-baked bread mingling with woody vanilla notes of Bourbon whiskey.

Innis & Gunn

Currently, it is difficult to find a craft brewery that does not have some kind of barrel aging program. How does one sort Canadian Cherrywood through the vast availability of barrel aged beers for the flavors Aged, a scotch ale aged they desire? Luckily, this involves a bit of sampling to find the over Black Cherrywood flavors you most enjoy. Many of these beers are blended so one and finished with Maple bourbon aged beer might be stronger tasting than another Syrup. “The maple brand. Here are a few guidelines. If you see the key words: syrup really balances the Brett, Lactobacillus, lambic or wild yeasts, the flavors are going woodiness, giving an to be funky. Expect tart, sour, acidic and barnyard tastes to be earthy burnt toffe quality,” prominent. Generally, a beer aged in a spirit or wine barrel will says CEO Dougal Sharp. contain the flavors associated with that fluid. A bourbon barrel stout will taste of bourbon, a Cab Sav barrel aged porter will taste slightly vinous and so on. If all the label mentions is oak, then odds are sweet flavors of vanilla, Ian Lloyd is a beer and health writer based in Victoria, Canada. toffee and smoke will be present. If Follow his beer and your health blog: the complexity of beer styles wasn’t www.left4beer.com Twitter: @left4beer vast enough, barrel aging deepens the mystery. Sometimes it is good to love the wood.

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BAR STARS AND BEAUTIFUL COCKTAILS SOME OF TODAY’S HOTTEST BAR STARS MIX UP BEAUTIES REFLECTING A GREEN LANDSCAPE USING LOCALLY SOURCED AND FORAGED INGREDIENTS. Photos courtesy William Grant & Sons.

NEW MAID

Recipe courtesy of Theo Lieberman, Milk & Honey, NYC INGREDIENTS 2 oz. Reyka Vodka 3/4 oz. Simple Syrup 1 oz. Lime 3 Slices of Cucumber Small handful of mint PREPARATION Add all ingredients to shaker and muddle cucumber and mint. Shake and strain into ice filled rocks glass. Garnish with a mint sprig poked through 3 cucumber wheels.

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THE NEW EARTH Recipe courtesy of Dominic Alling, Beretta, San Francisco INGREDIENTS 2 oz. Reyka Vodka 3/4 Part Pineapple Gum Syrup 1 Part Lime juice 5 Cilantro Sprigs PREPARATION Shake and strain, garnish with orange peel and cilantro sprig.

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STREAM 75

Recipe courtesy of John deBary, PDT, NYC INGREDIENTS 1 1/2 oz. Reyka Vodka 3/4 oz. AITA Rhubarb 3/4 oz. Lime Juice 1/2 oz. Boiron Strawberry Puree PREPARATION Shake and stain into chilled coupe.

Top with 1 oz. brut champagne.

Garnish with sprigs of lavender.

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UP ALL NIGHT Recipe courtesy of Lauren Schell, Little Branch, NYC

INGREDIENTS 1 1/2 oz. Reyka Vodka 1/2 oz. Rosemary Infused Cognac 3/4 oz. Lemon Juice 1/2 oz. Cane Syrup Barspoon Solerno PREPARATION Whip and strain into iced Collins glass. Top with soda water.

Garnish with large rosemary sprig.

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SPOTLIGHT

HOT SPOT

By Ariana Fekett. Photos courtesy Travis Vaughn.

Dobrou požalovat’!

Hearkening to the traditions of home, Mari Vanna, D.C. is a tribute to Russian food, ancestry and familial hospitality.

The décor of Mari Vanna invites visitors to reminisce and be reminded of their childhoods- from the cozy yet elegant atmosphere to the meaningful details like tchatchkes and the glow of chandeliers. You don’t have to be Russian to appreciate the rich flavors of the food and the invigorating infused vodkas.

These include dishes like borscht, home made blinis with caviar, Russian dumplings, and salad with grilled chopped vegetables. There are also refined and modern twists on the menu, which caters to all kinds of diners – from meat lovers to pescetarians, and dishes that are appropriate for vegans and vegetarians. Seasonal fruits and vegetables that inspire the chef influence the specials.

Mari Vanna is designed to transport customers somewhere foreign yet familiar. The menu boasts classics that are equally enjoyable to expats and those new to Russian cuisine.

Head mixologist Beau Pineda has evolved a drink menu that melds traditional flavors with fresh ingredients, using a talented hand and a touch of whimsy. As with the food,

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the drinks also change seasonally, highlighting the vibrations of nature and essences that compliment the cuisine. However, there is one thing that customers can reliably depend on a hearty supply of: vodka.

Russia’s most popular spirit is a staple at Mari Vanna, where there are ten to fifteen varieties of infused vodka available at any given time.

These infusions are house-made, and take about a month to become truly potent with the flavor of the fruit or vegetable being showcased.

Flavors include fruits like cherry, cranberry, cowberry, black coranth, sweet strawberry, pineapple, and root, vegetable, and grain vodkas like beet and zingy horscheradish.

Honey oat is fantastically popular, as well as horscheradish, which pairs beautifully with many food courses.

When it comes to the signature cocktails, bright fruit flavors are the main event. The Grusha cocktail contains house infused pear vodka, St. Germaine, pear puree, champagne, with sliced pear and nutmeg. For the strawberry lover, the popular Klubnichka cocktail contains strawberry infused vodka, fresh lime juice, Fragoli, strawberry puree, and a splash of fragrant rosewater. Pineda brings passion to his recipes, noting that the drinks will be full of surprises and at the forefront of flavor, employing technologies like molecular mixology, used to create the raspberry caviar in the cocktail Kalinka Malinka.

ANTONOVKA

INGREDIENTS 2 oz. Russian Standard Vodka 1 oz. Berentzen Apple Liqueur 1 oz. Pear Puree 1/2 oz. Lemon Juice PREPARATION Add mors raspberry marble to bottom of glass, mix ingredients, serve in flute.

When Mari Vanna was under construction, passersby were curious and excited about its addition to D.C. When asked about the restaurant’s design, owner Tatiana Brunetti says that she wants customers to feel as if they’re stepping into someone’s home. She’s a shining example of Mari Vanna’s hospitality, stating that “we find our identity throughout everyone….. [It is a] universal part of the Mari Vanna brand to unite everyone.”

And unite Mari Vanna does, having sprawled from its original location in St. Petersburg to Moscow, London, New York, and now the nation’s capitol, Washington, D.C. Mari Vanna looks forward to hosting gatherings of family and friends, and boasts a particularly romantic third floor that’s perfect for intimate dinners. So on your journey to D.C., treat yourself to a Kalika Malika from Mari Vanna and enjoy a special toast.

GRUSHA INGREDIENTS 2 oz. Russian Standard Vodka 3/4 oz. St. Germaine Elderflower Liqueur 1/2 oz. Lemon Juice 1 oz. Pear Puree PREPARATION Serve in rocks glass with a splash of Champagne. Garnish with a slice of pear.

Grate with fresh nutmeg and add house made raspberry bitters and mors caviar.

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LAST CALL

CHILLIN’ WITH

Mario CANTONE COMEDIAN, SINGER, IMPRESSIONIST, SUCCESSFUL TELEVISION, FILM AND BROADWAY ACTOR, WITH A RECURRING SPOT ON THE VIEW, MARIO CANTONE GETS RAVE REVIEWS FOR HIS ONE MAN SHOW. VISIT MARIOCANTONE.COM FOR SHOW TIMES AND DATES.

FIRST IMPRESSION I must have been in seventh grade, I did an impersonation of Julia Child and it wasn’t bad. I made her roll a crepe suzette that turned into her rolling a joint. I do her for all of the chefs that I meet. She’s my secret to winning them over.

OBSESSION I love to eat. I enjoy a nice tasting menu at Del Posto or Per Se, and nothing beats my fish dishes at Esca. Let’s just say – the chefs are my friends- I love getting a chance to try their newest dishes. I’m not much of a chef. I got lucky with my husband though, because he’s a great cook.

ON BEING A ONE MAN SHOW It’s such a rush. I love the creative freedom I have.

I especially enjoy being able to have a live band onstage with me and it’s a lot of stand up.

Honestly, I’m like the gay Jerry Lewis or white Sammy Davis Jr.

Top Three Things Behind Your Bar CUCA FRESCA. It’s a favorite of mine. It’s an organic Cachaça that’s pleasantly smooth.

RIDDLING RACK. It’s from the cellars of Veuve Clicquot.

They have Veuve Clicquot branded and burned into the top. It holds a lot of my special bottles.

CHAMPAGNE. I always like to keep a stash of my favorite champagnes.

You can never go wrong with a good glass of champagne.

I like the lighter drinks. Krug Rosé is one of my staples.

It’s nice champagne from France, aged for at least six years. I’ve never really been a fan of cocktails, though I will sip a little tequila.

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DOWN TIME Don’t laugh – or do laugh – I LOVE to bake! It’s definitely a great pastime that I really enjoy. I love baking banana bread and actually sell it at one of my favorite places – the Stone Street Coffee Shop in Chelsea.

Photo courtesy Peter Lau

DRINK

Photo by Michael Elins

The Man Behind the Brand

123 Organic Tequila (Uno Dos Tres) 123Tequila.com

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.