Chilled Magazine - Volume 7 Issue 1

CHILLED

e u q i r n E Bottled Up!

Carbonated Cocktails

Is there

Flavor in your Future?

Tasting Tomorrow

+ Warming Cocktails with

Winter Jack

s a i s e l g I ✱ RAISE YOUR SPIRITS

Atlantico Rum

Smooth & Sexy

+

Celebrating a Life

Charles Gordonof

William Grant & Sons Volume 7 - Issue 1 U.S. & Canada $4.99

DISPLAY UNTIL MAY, 2014

A MOST

UNUSUAL GIN

PLEASE ENJOY THE UNUSUAL RESPONSIBLY

A MOST

DEVIANT CLASSIC

HENDRICK’S AND TONIC INGREDIENTS

2 parts Hendrick’s Gin 5 parts tonic water cucumber slices PREPARATION

Pour Hendrick’s Gin into long glass over ice cubes and fill with tonic water.

Stir. Garnish with a slice of cucumber.

GREAT COCKTAILS START WITH RESPONSIBLE MEASURING

HENDRICK’S GIN, 44% ALC./VOL. ©2014 IMPORTED BY WILLIAM GRANT & SONS, INC. NEW YORK, NY.

MIXED UP OR STRAIGHT & BOLD

fLAvORS

THAT STAND ON

TH EI R OWN

va n g o g h vo d k a .c o m

THERE IS A REASON THE SPIRIT JOURNAL CALLS VAN GOGH VODKA, “THE BEST IN THE FLAVORED VODKA BUSINESS, PERIOD.” IT’S TASTE, PERIOD...

VAN GOGH’S EXPANSIVE PORTFOLIO INCLUDES THE HARMONIOUS CLASSIC 80 PROOF, THE SUPER-SMOOTH BLUE TRIPLE WHEAT, THE DUTCH STYLE VAN GOGH GIN AND 22 ARTFULLY CRAFTED FLAVORED VODKAS.

va n g o g h v o d k a . c o m

CONTENTS

VOLUME 7 - ISSUE 1

features

68

78

84

Sexy, Smooth and Spirited

Crafting a Flavorful Ride

With Winter Jack

Enrique Iglesias & Atlantico Rum

Artisanal Vodka

Winter Warmers

70

80

86

A flavorful experience

Bringing Balance to the Bar

Latest in cocktail flavors and ingredients

Spiced Rum

On Juice

The Savory Cocktail

72

82

88

Spotlighting a favorite

Smoking hot spirits

Some Like It Hot

Coconut Spiced Rum

Smoky Flavors

Spicy Beers

74

90

Taste the Future of Vodka

Warm the Belly

Spread That Flavor

Recipes

76

94

The Latest Flavors in Luxury Vodka

Upstairs At The Kimberly Hotel New York City, NY

Spirited Splurges

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CHILLED MAGAZINE

Hot Spot

GRAND GESTURE

HIBISCUS M AR GARITA

Erick Castro, Polite Provisions

Manny Hinojosa

2 oz. Famous Grouse

2 oz. Cazadores Reposado

½ oz. The Perfect Purée Carmelized

1 oz. The Perfect Purée Sweet Hibiscus

Pineapple Concentrate

½ oz. agave nectar

¾ oz. lime juice

½ oz. fresh lime juice

½ oz. ginger syrup In a mixing glass combine all the Combine ingredients into a mixing

ingredients with ice, shake and serve

glass with ice. Shake with a Boston

in a margarita glass.

Shaker and strain into glass. Garnish with lime wheel.

RASPBERRY PALMER Caterina Miltenberger, Glazers Wholesale Distributors 1½ oz. Belvedere Lemon Tea ½ oz. The Perfect Purée Raspberry Puree 1 oz. simple syrup 1 oz. lime juice 2 oz. unsweetened tea mint leaves

Sweet Hibiscus Available May 2014

L ION H E A RT Morgan Schick, Trick Dog 2 oz. Scotch ½ oz. The Perfect Purée Mango Puree ½ oz. simple syrup ¾ oz. lemon juice In a mixing glass combine all the ingredients with ice, shake and strain into

In a mixing glass combine all the

in a glass.

ingredients with ice, shake and strain into in a glass. Garnish with fresh raspberries and a sprig of mint.

P R E M I U M F R U I T P U R E E S , S P E C I A LT I E S & B L E N D S

www.perfectpuree.com • (800) 556-3707

ORDER SA MPLES NOW PERFECTPUREE.COM/CHSAMPLE

Complimentary to foodservice professionals only

P R E M I U M F R U I T P U R E E S , S P E C I A LT I E S & B L E N D S

www.perfectpuree.com • (800) 556-3707

CONTENTS

VOLUME 7 - ISSUE 1

departments

VOLUME 7 - ISSUE 1

EDITOR IN CHIEF Gina Farrell

14

MANAGING EDITOR Anthony Graziano EXECUTIVE EDITOR Vicki Cruz PUBLISHER Jeff Greif ASSOCIATE PUBLISHER Thom Meintel

Editor’s note

12 A Message From Jason Littrell

ADVERTISING COORDINATOR Amanda Rodriguez

Bottoms up

ADVERTISING ASSISTANT Devan Banks Tatiana Pawelec

14

16 18

Cool Products Stuff you need to know about Cool bottles – Simply Irresistible How to – Make A Bottled Cocktail

ART DEPARTMENT Daniel Batlle Hali Danielson Jackson Ryan

The locals

PROMOTION ART ASSISTANT Michael Scarso

22 Bartender Submission

Justine Bassani 24 Bar Manager Profile

Miri Kolici 26 Chef Profile

Keith Mitchell 28 Special Profile

Charles Gordon,

William Grant & Sons 32 Distillery Profile Rogue Distillery 34 Mixologist Profile

Yusef Austin 36 Brand Owner Profile

David Ravandi 38 Competition

Bacardi Legacy 40 Brand Ambassador

Planet Claire 44 Spirited Chef

Emeril Lagasse 46 Spirited-ologists Maria Littlefield & Jennie Ripps 48 Spirited Attire Doberman Jackets

EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Lynda Calimano, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Frankie Corrado, Megan Eileen McDonough, Clair McLafferty

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CONTRIBUTORS Anthony Caporale, Jason Littrell, Francine Cohen, Paul Artrip, Richard Fri, Claire Smith, travelsquire.com PHOTOGRAPHERS Laura Eaton, Wendy White, Chuck Cook, Suzie Pratt, Sara Jordan, Daniel Restrepo, Cherie Rice, Cole Simon, Nico Ricoy Images: Shutterstock.com Cover Image: Alexander Tomargo / WireImage

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HOW TO REACH US INFO@CHILLEDMAGAZINE.COM

Advanced Mixology

ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155

52 Drink In History – The Jack Rose 54 Flavors – Flavored Gin 56 Food Know How – Coconut 58 Tricks of the Trade – Booze Carriage 60 What to Mix Next – Greek Yogurt

CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C.

Mix it up

CHILLED MAGAZINE Volume 7 - Issue 1 Copyright ©2014 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademark owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com

20 Behind the Rosé Bar 42 Celebrity Sips – Girls 50 Buzz Worthy – Little Black Dress Vodka 62 Spotlight Launch – Deep Eddy Vodka 64 Shaking & Stirring – Launches 96 Last Call – Chillin’ With Silas Weir Mitchell

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CHILLED MAGAZINE

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

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NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

EDITOR’S NOTE

VOLUME 7 - ISSUE 1

GUEST EDITOR JASON LITTRELL

Until recent legislation in California, it was technically illegal to adulterate any spirit with ANYTHING. Most other states are a bit slower to repeal these laws passed in the time of prohibition, but it’s surprising these laws did exist given the climate of the flavored spirits movement these days.

In bars like Tony Conigliaro’s 69 Colebrooke Row in London, they use primarily vodka, doing incredible re-distillations with tools like the Rotary Evaporator, making horseradish, flint, and slate spirits in the process formerly reserved for making gin. It’s an exciting time for a flavor-forward bartender, which is why I’m honored to guest edit Chilled’s flavor issue.

Thanks Chilled Magazine for inviting me to guest edit this issue. Look at me Mom- Published!

Photo by Leo Borovskiy

I feel that vodka in general gets a bit short-changed by the modern mixology movement. With such a subtly nuanced spirit, identifying the differences is an incredible skill that should be respected. When talking about flavored vodkas, things start to get really weird because there really aren’t a whole lot of rules. It’s the Wild, Wild West of popular spirits, and America at least, has responded with open arms. Only a couple of years ago, there were just a few flavored vodkas on the market, and Citron was leading the pack, but the truth is, infusing vodka is as old as vodka itself. Being like tofu, it adopts any flavors introduced to it. As a bartender, this is a useful tool that shouldn’t be discounted by any means. Incredibly complex flavors are possible when you use naturally flavored vodka as a base of a cocktail, or a tailored infusion.

Littrell came up in the ranks in some of New York’s best cocktail bars, to serve as the first Beverage Director at the Randolph at Broome before joining the cocktail dream team at Death & Co. His consulting firm Critical Mass Events, has executed events from 5-5000 with creative concepts for some of the world’s largest brands. His development concepts were the ideas behind the award-winning Jbird Cocktails. His most recent honor was being named one of Wine Enthusiast Magazine’s Most Influential 40 under 40 in 2013.

Jason Littrell

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CHILLED MAGAZINE

DISCOVER THE NEW TASTE OF TRUE LAGER FLAVOR THAT’S UNDER 100 CALORIES 40% OF 21–27 YEAR-OLDS DESIRE LIGHT BEER WITH A MORE FULL-FLAVORED TASTE1

EWED W IT W BR

H ADE HOP ASC

LI Q UI

THE ONLY LIGHT BEER NOW BREWED WITH CASCADE HOPS, TRADITIONALLY USED IN IPAS, FOR A SMOOTHER TASTE AND CLEANER FINISH THAT’S STILL ONLY 99 CALORIES

D

N

EW

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C

NO

“HIGHEST RATED LOW CALORIE BEER” AT THE 2013 WORLD BEER CHAMPIONSHIPS

CONTACT YOUR HEINEKEN USA REPRESENTATIVE TO REVIVE LIGHT BEER CATEGORY SALES!

Brewed in Holland. Imported by HEINEKEN USA Inc., New York, NY. ©2014 HEINEKEN® Light Lager Beer.

1. ConsumerEdge Insights’ Beverage DemandTracker

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT

PYRAMID SALT FLAKES

Wild Hibiscus Flower Co., makers of edible Wild Hibiscus Flowers in Syrup, introduces a unique blend of sun dried hibiscus flowers and pyramid salt flakes from the Australian Outback. The salt and fruity zing adds depth to a wide variety of foods and cocktails. Wildhibiscus.com.

MOONSTRUCK CHOCOLATE CO.

The Portland, Oregon based artisan chocolate company combines craft spirits and chocolate with its newest line of truffles, The Oregon Distillers Collection, which features nine artisan chocolates infused with spirits from five of Oregon’s top craft distillers- Ball Run, Bend, Clear Creek, Rogue, and House Spirits Distilleries.

Moonstruckchocolate.com.

QUINETUM

Created exclusively for enlightened bartenders, the new quinine cordial, perfected by Hendrick’s Gin Master Distiller, Lesley Gracie, is a first time batch of just over 4,000 bottles.

Hendrick’s Ambassadors have doled out these coveted bottles to top bars across the country.

WINE BARREL SUNGLASSES

Robert Mondavi Private Selection collaborates with eye wear designer Woodzee to introduce a series of unique wine barrel sunglasses. Giving its wine barrels a fashionable second life, the Robert Mondavi Private Selection sunglasses are inspired by the sun-drenched vineyards where its California Central Coast wines are grown. Woodzee.com.

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CHILLED MAGAZINE

BOTTOMS UP!

COOL BOTTLES

SIMPLY IRRESISTIBLE PATRÓN DAVID YURMAN

Following the success of its first designer bottle stopper with John Varvatos, Patrón has partnered with David Yurman for the second year of the brand’s limited edition bottle stoppers. Cast in zinc and finished with gunmetal electroplating and 24K gold detail, the stopper is a two-toned sword inspired by those depicted on Japanese Samurai swords; a reflection of Yurman’s love for unique and rare objects, artwork and artifacts.

EARLY TIMES FIRE EATER

Early Times, a brand with a history dating back to 1860, offers a cinnamon flavored spirit with a bottle reminiscent of the turn of the century carnival era. “Building on the theme of curiosity, vivid carnival imagery and language are used on the packaging for Early Times Fire Eater,” said Therese McGuire, brand manager.

“A silhouette of a carnival barker with an uplifted cane invites one to ‘step right up.”

SVEDKA

Striking tropical inspired colors on the bottle accented with deep sunset colored lettering and a metallic gold closure, Mango Pineapple is a unique blend of ripe Filipino mangoes and juicy pineapple flavors. “We always strive to hit the perfect balance between unique, and familiar, so our flavors appeal to the wide range of consumers that Svedka vodka attracts,” said Diana Pawlik, VP of Marketing.

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CHILLED MAGAZINE

PLEASE DRINK RESPONSIBLY. Ardbeg Islay Single Malt Whisky. Ten Years Old 46% Alc/Vol. © 2014 Imported by Moët Hennessy USA Inc., New York, NY

BOTTOMS UP!

HOW TO

HOW TO MAKE A BOTTLED COCKTAIL P

roducer and host of Art of the Drink TV, Anthony Caporale has been mixing cocktails for over two decades. He has been featured on numerous television and radio programs including The Dr. Oz Show and FOX Money, and he is also a Culinary Management Instructor at New York’s awardwinning Institute of Culinary Education. “As the National Brand Ambassador for Drambuie® Scotch Liqueur,” he says, “I’m privileged to travel the country visiting great bars, judging cocktail competitions, and meeting fantastic bartenders.

Bottled cocktails are showing up more and more often, and it’s been really exciting to watch this service style evolve.”

Step 1 Choose Your Bottle Any clean, glass bottle that will take a standard crimp cap can be used for bottled cocktails, but 187ml clear Champagne bottles work particularly well. “They’re the perfect size for a cocktail, readily available, and the clear glass will really show off your recipe,” says Anthony. Make sure your bottles are clean and sanitized – Star San works really well – then rinse them thoroughly before filling.

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CHILLED MAGAZINE

TOPPING EVERY TREND LIST FOR 2014, BOTTLED COCKTAILS OFFER A UNIQUE GUEST EXPERIENCE, LIGHTNING-FAST SERVICE SPEED, AND UNPARALLELED CONSISTENCY. WITH THE RIGHT RECIPE, ALL OF THESE ADVANTAGES CAN TRANSLATE TO MORE MONEY ON YOUR BOTTOM LINE, INCREASED CUSTOMER SATISFACTION, AND A REAL POINT OF DIFFERENTIATION BETWEEN YOU AND YOUR COMPETITION. THE EQUIPMENT REQUIRED IS MODEST, AND SOME OF THE BEST BOTTLED COCKTAILS USE THE SIMPLEST RECIPES – OFTEN TWO OR THREE INGREDIENTS IS ALL YOU NEED, THOUGH WITH A LITTLE CREATIVITY THE VARIETY OF DRINKS YOU CAN OFFER IS NEARLY LIMITLESS.

Step 2 Batch Your Cocktail A successful bottled cocktail requires more thought than simply building your favorite recipe in a bottle. “Stay away from ingredients that will spoil, expire, or degrade over time,” recommends Anthony.

“Spirituous drinks like a Manhattan, Negroni, or Old Fashioned make good templates to start with, as all the ingredients hold well in a bottle.” Pre-mix your recipe in a large container to ensure consistency, and don’t forget to include a bit of water for dilution if you intend to serve directly from the bottle without ice.

Step 3 Bottle it!

Simply place a funnel in the mouth of each bottle, then pour in your batched cocktail. Try to fill the bottle to within an inch of the mouth to keep air (and resulting oxidation) to a minimum. Seat a new cap on top, and use a hand capper to crimp it and seal the bottle. “I like to make a little presentation out of serving a bottled cocktail,” Anthony notes. “I display the bottles on ice, then serve each with a bottle opener and a paper straw that matches the cap color.”

ANTHONY CAPORALE Best known for his groundbreaking Art of the Drink video series, Anthony has been involved in the opening of over a dozen major restaurants in roles ranging from Beverage Consultant to General Manager to owner. He is currently the U.S. Brand Ambassador for Drambuie Scotch Liqueur and the U.S. Cocktail Ambassador for Truvia Natural Sweetener. Anthony also teaches restaurant management at Manhattan’s award-winning Institute of Culinary Education, and he is a favorite guest on many national TV and radio shows.

BROKEN BIKE

Created by Jeffrey Morgenthaler of Clyde Common, Portland, OR (yields approximately 24 bottles) This slightly simplified version of the bottled cocktail pioneer’s favorite recipe is a great way to add some craft cred to your repertoire.

INGREDIENTS

TIPS

1 liter Cynar Italian Bitter Liqueur 2 bottles Dry White Wine (750 ml each) Peels from 3 Lemons Peels from 1 1/2 Grapefruits

You can also carbonate your cocktail before you pour it in the bottle using a home carbonator like the SodaStream (be sure to follow all manufacturer’s directions), or simply use a carbonated mixer. Pour carefully when batching and bottling to preserve as much carbonation as possible.

PREPARATION

In a 6-quart container, add ingredients.

Chill and steep overnight. Strain out peels, slowly add 3 liters chilled Seltzer Water. Stir gently to preserve carbonation. Funnel 6 oz. pre-mix into each bottle, then cap. Chill thoroughly.

Go Pro. If you’re serving bottled cocktails at a commercial bar or restaurant, “Be sure to date and code your bottles so you can rotate your stock appropriately and easily identify any problem batch,” advises Daren Swisher of jm Curley (Boston, MA). Check your local laws regarding premixed drinks before offering bottled cocktails for sale.

CUBA LIBRA

(yields approximately 24 bottles)

Everything you need is readily available online. Here’s some equipment you will need: 187ml clear champagne bottles, bottle caps, bottle capper, batching container and large spoon, Star San or sanitizing solution.

This classic recipe is great for tailgating, camping, or any time you want to enjoy a mixed drink without carrying along bartending gear!

INGREDIENTS

1 bottle Bacardi® Gold Rum (750 ml) 4 liters chilled Cola PREPARATION

In a 6-quart container, slowly add ingredients. Stir gently to preserve carbonation. Funnel 6 oz. pre-mix into each bottle, then cap. Chill thoroughly and serve with a lime wedge.

CHILLEDMAGAZINE.COM

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MIX IT UP

BEHIND THE BAR

Behind the

Rose Bar TWENTY GRAND ROSÉ

Twenty Grand Rosé blends Twenty Grand’s clean crisp premium imported vodka with rosé champagne. Twenty Grand Rosé exudes a distinctive aroma of citrus accompanied by notes of Bing Cherries and rose petals. A hint of strawberry and peach notes makes this Rosé a tasty and fashionable find.

VEUVE CLICQUOT ROSÉ

Beautiful pink hues for a flawless celebration, Veuve Clicquot Rosé offers Rosé Couture, a chic champagne case offering Veuve Clicquot Non-Vintage Rosé in a hand stitched design, celebrating haute couture and the art of made-to-measure clothing.

MOET & CHANDON GRAND VINTAGE 2004 ROSÉ

Finely aged vintage of modern and graceful excellence shimmering in a copper pink hue, Moet & Chandon’s latest introduction is irresistible and perfect for any occasion.

Delicate on the palate, this champagne is deliciously gorgeous and uniquely vibrant, telling a warm and plentiful story of that particular year.

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CHILLED MAGAZINE

MAKE THIS WINTER A SEASON TO REMEMBER. DRINK RESPONSIBLY.

AVAILABLE ONLY FOR A LIMITED TIME THIS WINTER SEASON

JACK DANIEL’S and WINTER JACK are trademarks of Jack Daniel’s. ©2013 JD. Whiskey Specialty, 15% Alc./Vol., Jack Daniel Distillery, Lynchburg Tennessee

W H E N I T ’S C O L D

THE LOCALS

BARTENDER SUBMISSION

Justine Bassani Justine Bassani’s first bartending job was at a tiny, Cuban restaurant when she was a student at the Parsons School of Design in 1997. “My mom’s first job was as a waitress so I thought I would follow in the tradition.” The mixed drinks business always had a glamorous allure to Bassani. Especially the high level of difficulty it takes to make it look flawless and easy in front of guests. “I began to bartend six years into my career after scrupulously watching every bartender that I encountered.”

The first bar she ever worked behind was eight years ago, just a block from where she’s currently employed. “I did always keep a part time job in the food service business throughout other career paths I had ventured upon.” Like many New Yorkers, she pursued acting and joined the Screen Actors Guild in 2007. “My most interesting experience was being a photo double and stand-in for a Keira Knightley film.” She also held a job as a designer for the Gap. “Those two career paths helped build my confidence to get behind a bar with poise and creativity.”

Photo by Melissa Geramita

Bassani is currently a bartender at Mamas Boy Southern Table & Refuge in South Norwalk Connecticut. “I have the pleasure of working behind a beautiful twenty-five foot marble bar upon a base of wood reclaimed from an old water tower.” The bar was hand crafted and so are their cocktails. “It really is a pleasure to be able to use creativity and southern influences to fortify our cocktail program.”

Scarlett O INGREDIENTS

2 oz. Ciroc Peach 2 oz. Beet Ginger Simple Syrup Half a Lemon PREPARATION

Fill shaker with ice and add ingredients, shake vigorously and pour into Martini glass with a half sugar scalloped rim. Garnish with a lemon twist.

Beet Ginger Simple Syrup: Add 1 cup fresh beet juice, juice of 1/2 inch of fresh ginger, zest 1 lemon, 1/2 cup sugar, 1/2 cup water to a saucepan and bring to boil. Remove from heat and let cool. Syrup can be stored refrigerated.

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CHILLED MAGAZINE

THE LOCALS

BAR MANAGER PROFILE

Miri KolicI Upstairs At The Kimberly Hotel

L

Photo courtesy Upstairs at The Kimberly ike so many in the fine beverages world, Miri Kolici had to travel and work at many different bars in multiple countries before landing his current job in the States. Kolici is currently the bar manager at Upstairs at the Kimberly Hotel in New York City. He’s been bartending for almost a decade and landed in the Big Apple after leaving the United Kingdom where he held bartending jobs in Manchester and London. He got his start working at an English establishment that will seem very familiar to Americans.

“I got my start at the bar at Megabowl bowling alley in London,” says Kolici. “We mainly served mixed drinks and beers since it was a college town.”

Upstairs is the bright, window-filled restaurant and cocktail lounge located thirty stories above the streets of Manhattan in the Kimberly Hotel. It is as well known for its view as for its food and drinks. “The highest rooftop bar in Manhattan with 360 degree views of the city including the iconic Chrysler building. The bar has a retractable roof making it a year-round hotspot with a wide range of wines, liquors and creative cocktails.” Executive Chef David Andrews has worked at some of the finest restaurants in New York and is known for his small plates.

Some of his creations include Kobe burger sliders, braised short ribs and parmesan polenta and spiced duck cigars.

The bar area, managed by Kolici features an expansive cocktails list that was created by mixologist Alex Ott. The use of over sixty different liquors

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guarantees that guests will never be stuck trying the same cocktail twice. Their most famous drink is “The Chrysler.” This champagne cocktail also contains honey, Hennessey black cognac, lemon and lime. If champagne isn’t your thing, the “Rum Service” is touted on their menu as the “manliest drink alive.” This rum based cocktail also contains honey, pear and lime.

Kolici believes that a great bartender can’t be timid when it comes to innovating new drinks. “Don’t be afraid to be creative and daring when trying to create new cocktails. Gain knowledge on the ingredients and liquors you want to use and test them out to see how well they pair with each other.”

A talented bartender is confident in his or her creation. “Some people are going to love what you create and others won’t due to varying palettes but if your flavors go together and are mixed well you will usually have a hit.” Kolici, like many in the bartending field, has favorite ingredients to work with. “Freshly squeezed lime and orange wedges add flavor to refreshing cocktails.

I also use ginger powder to give some of them an extra kick.”

The Chrysler

He also stresses that a great bartender needs to strive to make customers happy by providing amazing service as well as delicious cocktails. “Over the years, I’ve found that customers will happily pay premium prices for authentic cocktails and positive interaction with the bartender.”

INTRODUC ING SVEDKA MANGO PINEAPPLE A TROPICAL BLEND OF RIPE FILIPINO MANGOES AND JUICY P I N E A P P L E F L AVO R S AVA I L A B L E I N 1 . 75 L , 1 L , 75 0ML , 375 ML A N D 5 0ML

SPIRITED CHEF PROFILE

Photos courtesy of Caesars

THE LOCALS

Executive Chef Caesars and Bally’s Atlantic City Keith Mitchell was raised to be a chef.

Born in 1966 into a big, Irish family, Mitchell knew from a young age that the food was always the center of attention when his family gathered around the dinner table. As a child, watching his grandmother tend to her garden led him to strive to always use fresh ingredients in his dishes as an adult.

He brought that farm to table approach to his job as Executive Chef at Caesars Atlantic City when he was hired in 2009. But, not just to his food, but to the cocktail menu as well. “We look at cocktails and mixology the same way we look at food, trying to focus on local, fresh ingredients that are both robust in flavor and fun for our customers. Whether it’s a perfect inseason peach or beet, the ingredients’ depth of flavor and texture proves as successful in a cocktail presentation as it does in a dinner course.”

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Mitchell has had a long and exciting career that began as an apprentice at age fifteen to pastry chef Hubert Rossiler in 1980. Then, he joined the army before attending the Philadelphia Restaurant School. After that, it was on to high profile restaurant gigs in Philadelphia, DC, New Jersey, before cooking at the White House with Food Network star Robert Irvine in 2004. “I have had the privilege of working for some of the best chefs in the world, which has taught me invaluable lessons,” says Mitchell.

“I think it is true that you really do learn from everywhere you go. In the journey of learning and refinement the key is being able to find a balance and apply it to what you are doing, which is what I strive to do every day at Caesars Atlantic City.”

MUST MIX

CHEF KEITH’S RED PEPPER MARGARITA INGREDIENTS 1 1/2 oz. Pura Vida Tequila 3/4 Cup Red Pepper Juice 1/2 oz. Five Spice Simple Syrup 6 Jalapeño Rings PREPARATION Rim half a rocks glass with smoked salt, shake all ingredients over ice. Garnish with Jalapeño-Cherry Tomato.

GLASSES UP TO RESPONSIBLE DRINKING. TULLAMORE DEW IRISH WHISKEY®, 40% Alc./Vol. (80 Proof) ©2014 Imported by William Grant & Sons, Inc. New York, NY.

FACEBOOK.COM/TULLAMOREDEW

THE LOCALS

SPOTLIGHT PROFILE

CHARLES

RANT G ORDON

A LIFETIME OF STANDING FAST AND STAYING TRUE

TO THE COURSE

By Mike Gerrard, Photos courtesy of William Grant & Sons

Charles Grant Gordon was a man with as many facets

as his beloved Glenfiddich had flavors. Few canny businessmen - and being a Scot, he was certainly canny - can also claim to have invented a drink (Solerno Blood Orange Liqueur) and circumnavigated the world in a yacht, as well as sailing across the Atlantic. When he died in New York on December 21st, 2013, at the age of 86, there was an outpouring of heartfelt tributes to the man who became known as Mr. Scotch Whisky.

Charles was the eldest son of William Grant Gordon, whose grandfather William Grant founded the family business of William Grant and Sons when he opened the Glenfiddich Distillery in Dufftown in Scotland in 1887.

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Born in 1927, Charlie Gordon, as he became known to everyone in the drinks trade, declared at the age of six that he wanted to be a distiller like his father. His entry into the family business was delayed when he joined the Navy in June 1945, as World War II was reaching its climax. Leaving the Navy in 1948, he went to Glasgow University and qualified as a Chartered Accountant before finally joining the family firm on November 5th, 1951.

He would be thrown in at the deep end, when his father died at the young age of 53 in 1953. As the eldest son, Charlie took on responsibility for the company. Even he might have been surprised by what he managed to achieve over the next few decades, by introducing innovation while remaining true to the family’s proud tradition.

“CHARLIE GOT RESPECT NOT BECAUSE OF WHO HE WAS BUT BECAUSE OF THE MAN HE WAS.”

CHILLEDMAGAZINE.COM

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SOLERNO BLOOD ORANGE “Solerno was born of a specific directive from Charles Gordon himself. He was an avid sailor and was inspired by his many yachting adventures to the beautiful island of Sicily and its renowned Sanguinello blood orange groves.”

In 1956 the Grant’s changed the shape of things to come by introducing the triangular bottle. Today premium liquor brands come in bottles of all shapes, sizes, and colors, but that simple triangular bottle created quite a stir at the time. So too did one of Charlie’s next innovations. In 1960, when blended whiskies ruled the market, he decided to launch the Glenfiddich Straight Malt. Not only in Scotland, but around the world. Most people in the business laughed at the idea, but it was Charlie who had the last laugh when the single malt category began to dominate the market. Not only that, but in 2003 Glenfiddich’s 40-Year-Old was declared the finest single malt in the world by Whisky magazine.

“The first thing to hit you about Charlie was his passion for innovation,” said Lesley Gracie, who has worked for William Grant for 26 years and is now their New Liquid Development Team Leader. “As a man, Charlie was a great guy. He had a great sense of humor and could also laugh at himself. He was very proud of his family, and the business, and has left a great legacy. Charlie got respect not because of who he was but because of the man he was. I will miss him.”

“Charles Gordon was a good man,” said Charlotte Voisey. Charlotte, the Portfolio Ambassador for William Grant in the USA, worked closely with Gordon on the drink he created. “I was awed the day he asked me to look at a new idea of his to see if it would work,” she remembered. “It was Solerno, a Blood Orange Liqueur from Italy. It was a genius idea for a flavor that was ahead of the curve.”

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“Solerno was born of a specific directive from Charles Gordon himself,” said Jackie Brenner, Solerno’s Brand Ambassador. “He was an avid sailor and was inspired by his many yachting adventures to the beautiful island of Sicily and its renowned Sanguinello blood orange groves. He tasked his Master Distiller, Lesley Gracie, with the job of creating an orange liqueur. But not just any orange would do! He wanted her to capture the sun-drenched zing of the Sicilian blood orange. In 2008, Solerno Blood Orange Liqueur was launched in New York to stellar reviews.”

Hendrick’s Gin was another of Gordon’s proud achievements. Having decided he wanted to produce a gin, he bought the stills at an auction in London in 1966, though the first gin didn’t appear until 1999. In 2003 - a good year for William Grant accolades - The Wall Street Journal declared Hendrick’s to be the Best Gin in the World.

In acknowledgment of Charlie’s legacy that went well beyond just whiskey to other spirits as well as Solerno and Hendrick’s, the William Grant portfolio now also contains top names like Milagro Tequila, Reyka Vodka, and several rums including Vat 19 and Sailor Jerry. It’s not a bad achievement, for that 6-year-old boy who one day wanted to be a distiller like his dad.

THE LOCALS

DISTILLERY PROFILE

Rogue Distillery Distiller of the Year

By Christopher Osburn, Photos courtesy of Rogue Ales & Spirits

R

ogue, famous for their world-class craft beer, opened one of America’s first Distillery Pubs back in 2003, inside the Rogue Ales Public House in Portland’s Historic Pearl District. “The original copper-pot still was hand-built by Bill VanBoyen, a merchant marine and friend from Newport, Oregon,” says Michael Higgins, President of Rogue Spirits.

“Since then, we have added a 150-gallon still at the Rogue House of Spirits and a 500-gallon still at the Rogue Distillery - both in Newport, Oregon.”

This year is the 11th year of craft distilling at Rogue as well as the 26th year of craft brewing. “Most often, our main source of inspiration comes from our two farms, located in Oregon’s Willamette Valley and Tygh Valley Bench.” They grow, malt, roast and smoke their own

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barley, rye, hops, honey, pumpkins, jalapeños, roses and various botanicals. “Each of these ingredients is used to brew and distill Rogue Ales & Spirits.”

Recently, Rogue was awarded “Distiller of the Year” at the World Beverage Competition in Geneva, Switzerland. Higgins says that he is still in shock at winning this highest of honors. “It’s amazing for a small, American agri-craft distiller to win this award and frankly, I’m still a little beside myself.” The World Beverage Competition is the largest beverage competition in the world, with over 20,000 entrants.

“Established large distillers like Dewar’s and Bacardi have won the last couple years. I think it is a testament to the quality of Rogue’s variety of spirits, as well as the growing craft distilling movement.”

Craft distilling seems to be gaining popularity in recent years and Higgins believes that there are many reasons for this. “Most importantly, it’s what consumers want; it’s what our fellow Rogue’s want. We are lucky to have the success of craft beer and other craft beverages setting the stage for us. The ability to be flexible, nimble and innovative gives all craft distillers a distinct advantage.”

Higgins also points out the fact that the industry is booming because of an incredible network of retailers willing to give craft distilling a chance. “If craft beer has taught us anything, it’s that people want variety and our retailer’s willingness to support these small craft distillers with shelf space in their stores is crucial. They deserve a lot of credit.”

“To distill, you essentially need a base liquid,

often called a mash, wash or even 'beer.’ We actually brew our own washes for Rogue spirits at the Rogue Brewery in Newport, Oregon­—right next to the Rogue Distillery.”

- John Maier, rogue brewmaster

Rogue currently creates Dead Guy Whiskey, Oregon Single Malt Whiskey, Oregon Single Malt Vodka, Spruce Gin, Pink Spruce Gin, Chipotle Spirit and Hazelnut Spice Rum. “As we continue to grow our own proprietary palate of ingredients on the Rogue Farms here in Oregon, all future Rogue Spirits will be created using these ingredients.”

What’s on the horizon for Rogue? “We have roughly 200 experimental spirits that we have played with over the last year alone.” The next step is choosing where they want to go next. “I can say for sure that we will be doing an Oregon Rye Whiskey, created using Rogue Farms Rye that we grew and micro- and floor-malted ourselves on the Rogue Barley Farm in Tygh Valley. The flavor of the Rye came through so nice, that we are choosing not to alter or blemish the whiskey by aging in oak. It will be a true taste of our terroir.”

Just because Rogue brews beer and distills spirits, that doesn’t mean the two worlds don’t interweave. “For Rogue, far more closely than most people assume,” says Rogue Brewmaster John Maier. “To distill, you essentially need a base liquid, often called a mash, wash or even ‘beer.’ We actually brew our own washes for Rogue spirits at the Rogue Brewery in Newport, Oregon—right next to the Rogue Distillery.”

Maier says that the distilling side of Rogue relies heavily on the brewing side. “The Brewery brews the washes for Rogue Spirits.” Their flagship beer, Dead Guy Ale’s malts, including Rogue Farms Dare and Risk are used in the distillation process of Dead Guy Whiskey. “Every once in awhile, when the whiskey is done aging, I will refill the whiskey barrel with Dead Guy Ale.” He adds, “Single Malt Whiskey and Single Malt Vodka are distilled from the same single malt, Rogue Farms Risk Malt, as Single Malt Ale.” Their Chipotle Spirit is distilled directly from their famous Chipotle Ale - hops, barley, peppers and all.

“Instead of sending it to bottles or kegs, we take it to the distillery. It’s perfect in a Bloody Mary.” Maier says that the boom of craft distilling was inevitable. “It’s been happening with beer, cheese and food in general.

So why not spirits?”

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THE LOCALS

MIXOLOGIST PROFILE

YusefAustin for the Mixing Room

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Photos Courtesy Frank Oudeman & Lexington NYC

a Cocktail Architect The Mixing Room at The Lexington New York City is home to historical, jazz-inspired cocktails and nostalgia of the Big Apple of days gone by. “Influenced by the hotel’s storied past that stakes claim to names such as Marilyn Monroe and Joe DiMaggio, Arthur Godfrey, and Dorothy Lamour, as well as The Hawaiian Room and The Playboy Club, The Mixing Room offers cocktails in an intimate Art Deco-style setting,” says Yusef Austin. The veteran mixologist, also known as the “Cocktail Architect,” designed the Mixing Room’s cocktail menu.

After a $46 million dollar renovation to the iconic hotel, the Mixing Room became the newest addition to the famous New York landmark when it opened in September. “We wanted to create cocktails that were cutting edge but also inviting at the same time.”

Austin created the cocktail program to include fresh fruits and spices that invoke all the senses.

The Mixing Room contains four different seating areas that are furnished in the prohibition era style and carry an ambiance of classic New York City when everyone wore three-piece suits and jaunty bowler hats. The colors and decorations stay true to the Hotel’s Art Deco history. Art curator Paige Powell has adorned the walls with famous works of art including those of Alba Clemente and Ruben Toledo. The space is full of the sounds of conversation overlapped by the sweet melodies of jazz music.

Austin, like many bartenders, didn’t start off with the dream of pouring people drinks for a living. “I started out as a regular bartender working nights to support my acting.” Later, he moved to Miami for a brief stint and met Colin Cowie, the South African lifestyle guru and party planner to the stars. “He inspired me to be, in his own words, ‘a rock star mixologist.’ I came back to NYC very inspired and started flying around the world doing private events.” Austin now consults for some of the most acclaimed hotels and restaurants in the world.

The

Lexington

The menu at The Mixing Room was designed to be a mash up of the best of what mixologists are doing around the world. “I am always inspired by my travels and wanted to put some of that into the menu at The Mixing Room. The cocktails I create are innovative, fun, creative and most importantly, delicious.”

Austin’s signature cocktail is The Lexington, “which includes Mezcal, St~Germain, fresh watermelon juice, fresh lemon, honey syrup, and a watermelon chunk on the rim. The drink is served in a highball glass.”

Austin is very excited to showcase what his cocktail menu has to offer. “Working on The Mixing Room cocktail program has been such a cool project. I enjoy being creative and making so many people happy.”

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THE LOCALS

BRAND OWNER PROFILE

David Ravandi 1 2 3

O R G A N I C

T E Q U I L A

The Flavor of Sustainability

THE HISTORY OF TEQUILA is shrouded in ancient folklore and legend. “123 Organic Tequila is uniquely authentic in that way and very much a tribute to the rich heritage of Mexican culture,” says its founder David Ravandi. “Grown on the same ancient volcanic soils that once sustained the Aztecs, the agave plantations that flourish on our hacienda near the town of Tequila have been sustainably cultivated for centuries and from these pristine estate fields comes the expressive character of 123 Organic Tequila.”

“Tequila is an authentic spirit, and it’s one that I’ve always enjoyed,” continues Ravandi. “We focused on crafting ultra premium tequilas using artisanal, smallbatch distillations to capture the delicate floral aromas and complex mineral flavors that are characteristic of 123 Organic Tequila.”

Ravandi chose to make his tequila organic because of his support of sustainable farming and all things organic. “I’m proud to say that our tequila is Certified Organic by USDA and EU as well which makes us the only fully sustainable spirits in the world. Anyone can claim sustainability but these certifications guarantee consumers that our products are grown and made according to rigorous standards.” He believes that the use of sustainable practices will eventually lead to more producers adopting organic certification.

Also, all of our bottles are individually hand blown from 100% recycled glass. The labels are made from 100% recycled paper and printed with soy ink.

123 Organic Tequila produces four variations of tequilas. Each one is a different step in the tequila evolution. “Blanco (Uno) is the mother spirit from which Reposado (Dos), Añjeo (Tres) are created, so it’s essential that we start with a superior spirit. The organic agave used for our Extra Anejo Diablito is grown at 6,000 ft. altitude from which we make the Blanco and let it age for forty months in smaller oak barrels.” Blanco is not aged and is the most pure form of the spirit possible. “It has clean, intense aromas of fresh agave and vibrant flavors of lemon peel, black pepper and minerals. It’s silky smooth and has a slight sweet kick on a lengthy finish.”

The Reposado is Blanco that has been aged for six months in an oak barrel. “You can detect agave on the nose, but it quickly dissipates as the flavors deepen and conclude with a minty anise finish. Dos is a very complex and versatile tequila.” Añejo is aged for eighteen months, creating more wood character and wood oil notes in the finished product. “A lovely añejo, it really opens up when you give it some time,” says Ravandi.

Their most recently released product is their Extra Añejo Diablito. It is aged for forty months. “The nose reveals deep vanilla notes, along with plenty of fresh black pepper. The flavors are textbook extra añejo, a seductive melange of deep vanilla, racy spices, and chewy, roasted agave all in harmony. The body is rich and creamy, and the finish surprisingly long lasting, offering citrus-focused tartness and plenty of bite.”

The flavor of tequila has a direct relationship to the earth the agave is extracted from. “The higher the terroir the more delicate flavors in your tequila.

The estate where we grow the agave for 123 Organic Tequila is at an altitude of 4,800 feet. For Diablito, our agave is grown at an altitude of 6,000 feet.”

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Ravandi says that Blanco is perfect for cocktails that include fresh, organic fruit juices. “Citrus juice and muddled citrus really play up the bright flavors in Blanco and earthy spices compliment and add even more complexity to the agave flavors.”

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Photo Courtesy Martin Lof

" Tequila is an authentic spirit, and it's one that I've always enjoyed. "

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THE LOCALS

COMPETITION WINNERS

BACARDI LEGACY Finalists

Creative Expressions with Rum BACARDI AND THE UNITED STATES BARTENDERS GUILD (USBG) HOST THE FOURTH ANNUAL USBG LEGACY MIAMI REGIONAL COCKTAIL SHOWCASE. CHECK OUT THE FINALISTS FROM BOSTON, CHICAGO, AND DALLAS REGIONAL LEGACY COCKTAIL SHOWCASES. NEW YORK, MIAMI AND SAN FRANCISCO SHOWCASES ARE BEING HELD OVER THE NEXT COUPLE OF WEEKS. TWO FINALISTS ARE CHOSEN FROM EACH REGION TO COMPETE IN THE NATIONAL SHOWCASE IN MIAMI ON FEBRUARY 18, 2014. HAPPY MIXING AND GOOD LUCK TO ALL OF THE FINALISTS.

Photos courtesy BACARDI USA

CHICAGO

FINALIST KEVIN BEARY

FINALIST BRIAN STURGULEWSKI

INSPIRATION

INSPIRATION

“This cocktail is based on the Philadelphia Scotchman from the Savoy Cocktail book, light and dark rum replace the Applejack but tags along in the form of a calvados float to finish. The inspiration lies in the adaptation and transformation of cues taken from classic cocktails.

For me this is a way to honor great bartenders and cocktails of the past while incorporating new flavors to please your guest today.”

“The inspiration for the Corazón Libre is the classic cocktail the Cuba Libre. Like its predecessor, the Corazón Libre is a drink for everyone. It is approachable, delicious, full of fresh flavor yet free of the pretense. This cocktail represents my legacy because I wish to make drinks for everyone. It’s meant to be approachable, familiar and welcomed.”

The Lake Effect INGREDIENTS

3/4 Parts BACARDÍ Superior 3/4 Parts BACARDÍ Black 1/4 Parts Velvet Fallernum 1/10 Parts Fresh Press Orange Juice 3 Parts Ginger Beer 1 Part 5yr Calvados PREPARATION

Combine light rum, dark rum, fallernum and orange juice in mixing tin and shake over chip ice. Strain onto crushed ice in Collins glass or copper mug. Top ginger beer. Using a Swiss peeler, peel 3-inch long zest off a large naval orange. Express the peel over the top of the cocktail and insert. Fill bar spoon with calvados and gently float.

Insert sugar cane and double tall straw.

Corazon Libre (Free Heart) INGREDIENTS

2 Parts BACARDÍ Superior 2 Parts Cream Soda 1 1/2 Parts Lemon Juice 1 Part BACARDÍ 8 1 Part Raspberry Syrup 3 Drops Rose Water PREPARATION

Add all ingredients, except soda and rose water, into a shaker. Fill with ice and shake lightly. Strain into an old fashioned glass over fresh ice. Top with cream soda. Place 3 drops of rose water on the top of the drink.

Garnish with a vanilla bean.

The USBG Legacy Cocktail Showcase sponsored by BACARDÍ rum is an opportunity for the best contemporary bartenders to become immortalized through a creative expression of rum, inspiring the next generation of classic rum cocktails that will become as revered as the BACARDÍ Mojito and BACARDÍ Daiquirí.

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BOSTON FINALIST RAN DUAN

FINALIST NAOMI LEVY

INSPIRATION

INSPIRATION

“During a trip to Portland cocktail week, my fiancé and I were eating at Pok Pok and she ordered a Mango Alexander (mango/coconut) while I was drinking a Daiquiri.

Both paired perfectly with our first course, pickled cucumbers with coconut rice. All these flavors were my main inspiration for my cocktail. Instead of using pineapple juice, I used cucumber water, which adds a really refreshing twist.”

“I had Cuba in mind, but it was important to me that the flavors tie into my own heritage. My family is from Israel and Guava juice was a staple in my house growing up. It also happens to be one of the most popular fruits in Cuba.

This connection is what inspired me to use it in my drink.”

Who Needs a Vacation?

Guayaba Arabica INGREDIENTS

1 1/2 Parts BACARDÍ Superior 1 Part Guava Nectar 3/4 Parts Coffee Scented Simple Syrup 1/2 Part Lime Juice 5 Cilantro Leaves 1 Pinch of Salt PREPARATION

Combine all ingredients, shake, double strain into a cocktail glass. Garnish with grated espresso bean.

To make Coffee Scented Simple Syrup: Combine 1/2 cup of sugar with 1/2 cup of espresso beans and cover. Let sit for 24 to 48 hours shaking occasionally.

Pull out espresso beans and add 1/2 cup hot water.

INGREDIENTS

1 1/2 Parts BACARDÍ Superior 3/4 Parts Coconut Passion Fruit Cream 3/4 Parts Cucumber Water 3/4 Parts Fresh Lime Juice 1/2 Part Simple Syrup (1:1) 1 Part Soda Water PREPARATION

Combine all Ingredients in tin, shake, strain into Collins glass with fresh ice, top off with soda water and stir and garnish.

NORTH TEXAS FINALIST JESSICA SANDERS

INSPIRATION

“This is a velvety, rich and slightly rebellious re-imagining of two iconic Bacardi cocktails - the ‘Mary Pickford’ and ‘Dorothy Gish’ which were created at the Sevilla Hotel in Havana, Cuba in the 1930s. Certainly, history’s greatest sources of inspiration can be found in the presence of a strong, beautiful and even coquettishly defiant woman. My drink pulls the curtains back on my own character as a barwoman whose desired legacy is not only to seek inspiration, but also be a source of inspiration.”

Tattooed Muse INGREDIENTS

1 1/2 Parts BACARDÍ Superior 1 Part Coconut Milk 1/2 Parts Pineapple Gomme Syrup 3/4 Parts Lime Juice 1/4 Parts Spiced Apricot-Tamarind Syrup 3 Dashes Angostura & Cardamom Bitters PREPARATION

Add all ingredients (except the bitters) to a chilled cocktail tin with ice and shake vigorously until the proper temperature, texture and dilution is achieved. Then fine strain into a chilled cocktail coupe.

The top of the drink is “misted” with a 1:1 blend of Angostura and Cardamom bitters that equate to about 2 dashes.

FINALIST JOSH HENDRIX

INSPIRATION

“One of my regulars shared with me that the day her father passed away suddenly she also was told, that after not being able to have a baby, she was pregnant. Sad and happy at the same time, I wanted to have a cocktail that would celebrate both. With this as inspiration I created a drink that was meaningful and thoughtful. As a bartender, we comfort our guests and also celebrate with them. My legacy is leading through example and elevating the hospitality standard.”

Viudas Pasion INGREDIENTS

1 1/2 Parts BACARDÍ Superior 3/4 Parts Lime juice 3/4 Parts simple syrup 1/2 Part passion fruit puree 1:1 3 Dashes of Absinthe PREPARATION

Add all ingredients in a shaker tin and add ice. Hard shake until ice breaks then double strain into a chilled cocktail coupe. Garnish with star anise.

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THE LOCALS

PLANET CLAIRE

Liquid Nostalgia

By Claire Smith One of the first flavored vodkas I ever tried was Zubrowka Bison Grass vodka.

Reminiscent of rolling in hay on a warm summer afternoon, or sipping coconut water through a grass straw, the taste and aroma captivated me and still does today. What’s incredible about this spirit is its ability to draw you in, tell a tale and transport you to another place and time. It’s a liquid time machine, literally and figuratively, since this spirit (or one very similar) has been produced since the 16th century in the Polish region of Białowieża, and even until today offers us a beautiful and beguiling glimpse into history.

Today, flavored spirits tend to get a pretty bad rap and in all honesty I can understand why. The surprising popularity of hyper-artificial flavors was never going to gain traction in an industry that prides itself on craftsmanship. Most top mixologists have a passion for and dexterity with real ingredients, the old fashioned kind that you can actually hold and sniff, cut open or tear and muddle into submission.

And therein lies the rub; we reject some flavored spirits today because the majority of them have made a mockery of flavoring anything, which is a shame as we then also tar traditionally flavored spirits with the same sickly sweet brush. Let’s not group all flavored spirits into the “hell no” camp. There are some incredible examples that are a celebration of an actual ingredient with provenance, or simply an attempt to capture the essence of something to be enjoyed later, when the fresh ingredient is out of season.

Here are some of my favorites that I encourage you to try, or revisit, like a long lost pal, waiting patiently to have a roll in the hay again.

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Charbay Blood Orange

Made from organic, whole blood oranges that are crushed (skins and all) and infused with Charbay vodka. Heady, juicy and aromatic. Great with Aperol and soda.

Krupnik Long before Jack Daniel’s thought about putting honey in whiskey, this spiced honey vodka-liqueur was being enjoyed

by Polish noble classes as far back as the 16th century, and is reputed to have been created by Benedictine monks. Best served warm.

Belvedere Bloody Mary

Seven botanicals are infused into Belvedere vodka, including fresh Polish horseradish, black pepper, chili pepper and bell pepper.

Complex, spicy and unique. Incredible with pineapple juice (strange but true).

Claire Smith is the head of spirit creation & mixology for Belvedere Vodka.

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MIX IT UP

CELEBRITY SIPS

HBO’S CONTROVERSIAL SERIES GIRLS RETURNS FOR ITS THIRD SEASON AND ITS WONDERFULLY ECLECTIC CAST OF STARS, ALTHOUGH SOCIALLY AWKWARD, ARE THE LIFE OF THE PARTY. THESE GIRLS JUST WANNA HAVE FUN. CHECK OUT THEIR WEIRD LITTLE PARTY TIDBITS.

ZOSIA MAMET Although Zosia says she doesn’t drink, she would most enjoy having a drink with Connie Britton from “Nashville.”

JEMIMA KIRKE Jemima plays Jessa who is always out to have fun, which is how she was in real life before having children. “I was curious. I wanted to go to bars and clubs, drinking, smoking, talking about boys, anything can be fun.”

ADAM DRIVER In the show Adam is a recovering alcoholic who claims to “lose shit a lot when I drink.”

LENA DUNHAM Creator, writer, actor, director and executive producer, Dunham plays Hannah Horvath who doesn’t drink much saying, “the last time I got drunk I ate all this Brie and threw up on my cell phone.”

ALEX KARPOVSKY Alex who plays Ray has said he smokes one cigarette a month just to remember why he doesn’t smoke- it makes him nauseous. When asked why he would ever smoke he says, “I’m usually drunk and I forget.” Drink of choice: Jameson. Cigarette of choice: Parliament.

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ALLISON WILLIAMS Although Williams doesn’t drink much off set, her character Marnie will often sip wine.

Photo by Michael Elins

The Man Behind the Brand

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

THE LOCALS

SPIRITED CELEBRITY CHEF

Emeril Lagasse

Thinking Outside of the Barrel

By Clair McLafferty, Photos courtesy of Martha Stewart Living Omnimedia and Robyn Andrzejczak

BAM! Everyone knows celebrity chef Emeril Lagasse.

What they may not know is that many of his recipes involve whiskey. And after cooking with and drinking whiskey for many years, Lagasse debuted his own signature whiskey in late October. “It’s a pretty great opportunity, and we’re excited to share this exclusive whiskey with our customers,” says Lagasse. “We have such a huge selection of whiskies at Delmonico Steakhouse—more than 550 selections—and wanted to think outside the barrel on how we could up our program even more. Being able to offer our own private barrel of whiskey brings us to the next level in providing the ultimate experience to our guests.”

According to Eric Lindquist, president and COO of Emeril’s Homebase, inspiration for the exclusive product came from a deep appreciation of whiskey as well as a desire to present guests with something unique. Also, whiskey had most notably been used in Lagasse’s restaurants in sweet potato dishes and desserts to bring out its caramel and vanilla flavors.

Lindquist and Delmonico Beverage Manager Max Solano hand-selected this whiskey from the distinguished Buffalo Trace Distillery. According to Lagasse, “Buffalo Trace is one of the top distilleries in the country. The rich, robust flavor of their bourbon is perfect paired with so many of my dishes. Plus they share our commitment to quality in the way they run

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their company and produce their products. I have a personal friendship with the owners and management, and we were thrilled to work with them on this offering.”

This particular barrel was chosen because of its balance and depth of flavor. With an initial taste profile of toasted banana and butternut squash, the whiskey opens up as it breathes to bring out vanilla, caramel and tobacco notes.

Lindquist says that this barrel was also picked because of its wide appeal to both aficionados and new whiskey drinkers. “We’ve been building our whiskey program for years and wanted to offer our guests a product that is both hand selected by our team and only available at our restaurants.”

Aged for approximately ten years, this bourbon is much older than the average bourbon, says Solano.

“The Eagle Rare barrel is a beautiful sipping bourbon, which is how I prefer to drink it. On the flip side, this bourbon also works amazingly well in cocktails and is proudly featured on our cocktail lists.”

The whiskey may be ordered straight up, on the rocks or in one of the seasonal cocktails specifically designed around its flavors. One such drink is the Kicked Up Bourbon Milk Punch, an elegantly simple punch variation.

Kicked Up! Bourbon Milk Punch INGREDIENTS 1 1/2 oz. Eagle Rare 10 year Private Barrel 1/2 oz. St. Elizabeth Allspice Dram 1/2 oz. Monin Organic Vanilla Syrup 2 oz. Whole Milk 1 Pinch Cayenne Pepper PREPARATION Shake over ice, strain over ice in a Highball glass. Garnish with freshly grated cinnamon and small cinnamon stick.

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THE LOCALS

SPIRITED-OLOGISTS

Owl’s Sunrise

C

INGREDIENTS 3 oz. White Tea, lemon and orange peel (tea base) 1 oz. Captain Morgan Original Spiced Rum 1 Tbsp. Agave Nectar 1/4 oz. Cranberry Juice 1/4 oz. Orange Juice PREPARATION Brew tea in 6-8 oz. of water. Brew hot for four minutes and flash-chill, or cool for one hour. Combine tea with ingredients, chill, serve in champagne flute. For brunch cocktail, add Prosecco.

, TEAOLOGISTS .

MARIA LITTLEFIELD Q JENNIE RIPPS X Christopher Osburn Photos Courtesy YZ Owl’s Brew

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was founded in 2011. They sell their blends and cocktails to restaurants, coffee shops, events, retailers and the general public. Their goal is to create tea blends that are just as delicious as they are good for your overall health. They use natural ingredients such as ginger, blueberries and coconut.

Littlefield and Ripps recently partnered with Captain Morgan to develop tea infused cocktail recipes. “We developed our custom tea blends to pair perfectly with Captain Morgan. These loose leaf blends complement the flavor profile of the rum, and when mixed make for a light, fresh summer sipper, ideal for entertaining at home.”

Maria Littlefield and Jennie Ripps

are self-proclaimed teaologists, their own off shoot of the growing trend of mixologists. According to the pair, tea is the second most popular beverage category in the U.S., right behind water. The use of tea in cocktails is arguably one of the biggest new trends in mixology.

Littlefield and Ripps specialize in creating custom tea blends that are specifically designed for craft cocktails.

Their newest business venture is called Owl’s Brew.

“Our expertise is in crafting tea blends and creating flavor profiles with them,” says Littlefield. “We think of ourselves more as teaologists than mixologists, although our specialty is developing teas to be paired with spirits.”

Owl’s Brew is the first ever “tea crafted for cocktails.”

Littlefield refers to it as “an artisanal ready-to-pour tea mixer, intended to be paired with a variety of spirits. It’s brewed with only whole tea leaves, fruits and spices.”

The pair also owns The Teaologist, a New York City based artisanal tea blend and tea cocktail company that

The partnership with Captain Morgan was born from the fact that the pair commonly used the spirit in their cocktail creations. “We’ve been pairing tea with Captain Morgan for several years and got to know the brand fairly well. When they invited us to create some looseleaf tea recipes that complemented well with Captain Morgan Original Spiced Rum for summer sipping, we were thrilled.”

The pair is always looking to the future of the brand, but they aren’t going to get ahead of themselves. They have their sights set on the here and now. “Owl’s Brew is the first-ever tea crafted for cocktails. We’re excited about our launch and to offer Captain Morgan drinkers and the rest of the world a new cocktail option.”

The duo has seen rapid growth in their business in the last few years and the pair is definitely ready for the stress and long hours that come with a growing business. “In the past two years, we’ve brewed tea in over 450 locations. We realized we needed to bottle after brewing for over 2500 people in Central Park.”

They also have aspirations of writing about their cocktail journeys in the future. “Someday we’re going to write a book about our tea ventures.”

You can check out some of their recommended cocktails (as well as purchase some of their blends) at www. theowlsbrew.com

CAPTAIN’S

BREW w

INGREDIENTS 3 oz. Ginger Chamomile (tea base) 1 oz. Captain Morgan Original Spiced Rum 1 Tbsp. Agave Nectar 1/2 oz. Orange Juice Orange Slice PREPARATION Brew tea in 6-8 oz. of water. Brew hot for four minutes and flash-chill, or cool for one hour. Combine tea with ingredients, shake and pour into Martini Glass, or pour over ice in a rocks glass. Garnish with orange slice.

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THE LOCALS

SPIRITED ATTIRE

A TWIST ON

C O C K TA I L A T T I R E ///

By Megan Eileen McDonough Photos courtesy of Scott Pitts Photography /// TAWNY BUFFALO

/// PEARLY PLAID

/// FIRTH OF FORTH HERRINGBONE

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There’s no denying that Portland has emerged as a trend setting city in recent years, so it’s not surprising that the fashion and mixology worlds would eventually collide. One of the best examples of this is local mixologist Jeffrey Morgenthaler’s collaboration with Doberman Jackets to create a literal twist on “cocktail attire.”

Even if you’ve never seen a Doberman jacket up close, they are fairly easy to spot. Simple yet sophisticated, each jacket is inspired by British and American hunter, worker and military styles, but re-imagined using a slim, Asian-influenced fit. As founder Adam Welch puts it, “the brand particularly appeals to the man who wants to look sharp but is sometimes intimidated by anything too formal, and would rather be noticed up close for his attention to detail versus from across the room for his boldness.”

Doberman began as a joint venture between Welch and South Korean menswear designer, Don Kim. Drawing upon both classic and modern, Western and Eastern design aesthetics, the brand appeals to a wide audience of men. Doberman’s clientele values history, authenticity, natural materials and boutique craftsmanship in their booze and their apparel. With this in mind, Welch began brainstorming ways to extend their customer’s brand experience beyond the closet and into other cocktail-consuming occasions of everyday life.

/// GLEN OLIVE The jacket’s beautiful olive color with a hint of radiance immediately inspires a bright but slightly dirty martini. Morgenthaler starts with a class dry gin. Salty, briny pickle juice is balanced out with just a touch of sweet Benedictine, which also adds intriguingly subtle honey and floral notes to the aromas of this classic cocktail.

INGREDIENTS 2 1/2 oz. London Dry Gin 1/2 oz. Dry Vermouth 1 tsp Pickle Brine 1 tsp Benedictine

A self-proclaimed cocktail enthusiast, Welch found common ground with Morgenthaler when learning of his mastery of the barrel-aged Negroni. The Portland mixologist quickly soared to the top of Welch’s list of potential collaborators and the two sealed the deal with a drink at Clyde Common, the Portland bar Morgenthaler manages. Although coincidental, Doberman is actually based in Seattle and their regional proximity to one another helped kick start the project.

Welch believes that both fashion and mixology can be used to present history in a way that’s pleasurable and relevant to the modern consumer. “They are complementary on a conceptual level in that they are both art forms that draw from history and speak to modern consumers on an emotional level but they are also complementary in a tangible way in that they are often enjoyed together at the same occasion,” Welch explains. Even “cocktail attire” has shifted from formal wear to thoughtfully put together items like a sharp blazer.

According to Welch, each piece in the Doberman collection is born from a unique time and place in history and that its design and use of materials is heavily influenced by the culture of its birthplace.

“Jeffrey is able to tell a similar story of fusion between classic and modern, West and East through his Samurai Indigo cocktail, a contemporary take on the Whiskey Sour. While the traditional version of this historic cocktail is made with American bourbon, lemon juice and sugar, Jeffrey adds a modern Asian twist by replacing American bourbon with an earthy Japanese whisky, namely the Jamazaki 12-year aged whisky,” continues Welch.

PREPARATION Stir ingredients with ice and strain into a chilled martini glass. Garnish with an olive and a pickled onion.

For the most part, Morgenthaler’s cocktails are evergreen and can be enjoyed anytime of the year.

There are a few, however, that evoke a more seasonal feel like the Firth of Forth Brown Herringbone and the Glen Plaid. The first is a fall blend of scotch, apple cider and hearty bitters while the latter is a spring, herbaceous blend of Hendricks gin and lemon juice.

Morgenthaler makes sure to use strictly natural ingredients like cucumbers, rosemary and apple, all of which are widely available across the country, in addition to high quality booze and bitters. Every drink has a significant bitters component and is served alone or complimented with a variety of dishes. These cocktails are sophisticated at their core and primarily appeal to a classic but adventurous pallet.

Similar to Doberman jackets, these drinks are better suited for the foodie or the art connoisseur than a tailgating group of sports fans. Welch describes it best when he says, “there’s nothing intrinsically wrong with wearing a fleece hoodie while sipping a well-crafted dry martini, but somehow it seems to taste better in a tailored wool blazer.”

///

EXCLUSIVE OFFER TO CHILLED READERS

Get $50 off Doberman Menswear by entering promo code CHILLED50. Visit dobermanmenswear.com.

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MIX IT UP

BUZZ WORTHY

Black Cherry Vanilla

Classic

Pineapple Honey

Blueberry Pomegranate

SOFIA VERGARA

You know how to shake things up and show your wild side. You’re a ten and tonight you’re turning heads.

You’re always up for anything with a timeless style and sophistication.

You mix well with every crowd and it doesn’t take much for you to make the party remarkable.

KRISTEN STEWART

KERRY WASHINGTON

JENNIFER LAWRENCE

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Feelin’ chatty?

You’re a charmer and you can stir things up, effortlessly.

Photos: Sofia Vergara - S. Bukley. Kerry Washington - S. Bukley. Kristen Stewart - Jaguar PS. Jennifer Lawrence - DFree. All courtesy of Shutterstock.com.

LITTLE BLACK DRESS VODKA KNOWS THE ANSWER TO THAT QUESTION. MADE FOR WOMEN, BY WOMEN, LBD VODKA OFFERS FOUR DISTINCT “PERSONALITIES” INCLUDING CLASSIC, PINEAPPLE-HONEY, BLUEBERRY POMEGRANATE AND BLACK CHERRY-VANILLA. A PERFECT FIT FOR ANY OCCASION, THERE IS A FLAVOR SUITED FOR EVERY TYPE OF LADY. WE MATCHED THE LBD VODKA COLLECTION TO OUR FAVORITE FEMALE CELEBRITIES. WHICH FLAVOR FITS YOU?

Bottle images courtesy Little Black Dress.

Where can a lady get a drink around here?

At The Intersection Of

Craft & Beverage

www.PuraVida.mx

DRINK IN HISTORY

Photo courtesy Brown Forman

ADVANCED MIXOLOGY

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By Nicole DiGiose

R

osy and smooth, the Jack Rose’s history isn’t as sweet as the cocktail might have you think. There are various theories about this drink’s origin, the most common being that it was invented and named after the infamous gambler and accused murderer, Bald Jack Rose, who became somewhat of a celebrity in New York during the early 1900s.

With its delicate glow and refreshing taste, this classic potion uses raspberry syrup or Chambord to get its blushed complexion.

Its traditional ingredients include applejack, grenadine and lime or lemon juice.

Another theory is that the Jack Rose was invented by restaurateur Joseph P. Rose- who once held the title of the World’s Champion Mixologist- from Newark, New Jersey and named by him in honor of a defendant in a trial that was held at the courthouse in his city. Others believe the Old Waldorf Bar Days (1931), authored by Albert Stevens Crockett, which states the drink was named after the pink Jacquemot rose, a flower grown in France.

The simplest explanation would be that it was named after the flush of color from its ingredients, but despite the different angles of the Jack Rose’s whereabouts, Harvey’s Famous Restaurant in Washington, D.C. first claimed to be the originator of the cocktail.

As it was popular in the 1920s and 1930s, the drink made an appearance in Ernest Hemingway’s 1926 classic, The Sun Also Rises.

When the narrator Jake Barnes is waiting for Lady Brett Ashley to arrive at the Hôtel de Crillon in Paris, he’s seen sipping a Jack Rose at the bar.

Though there are slight variations of the Jack Rose, Brand Manager for Chambord Trademark at Brown-Forman, Sean Wachsman said Chambord enhances the drink’s flavors instead of altering its properties.

“Chambord replaces the grenadine bringing a deeper, richer color to the cocktail, in addition to more sweet, cognac and berry notes,” he said. “It’s very smooth with a consistent layer of flavor.”

As it’s considered a basic drink, the Jack Rose is quick and simple to shake up. According to Wachsman, “It’s flavorful and light from a sessionability standpoint.” With its satisfying pucker, the Jack Rose goes down easily, making it a comfortable cocktail to sip on during a fun, low-key night.

Ingredients

1/2 oz. Chambord 2 oz. Applejack 1 oz. Lime or lemon juice

Preparation

Shake the applejack and other ingredients with cracked ice, then strain into a chilled cocktail glass.

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ADVANCED MIXOLOGY

FLAVORS

Flavored

GIN Gin is notably going through a major renaissance these days, and as people want more gin, new ways of giving this old-fashioned spirit a modern twist are popping up.

We have also entered a flavorific era in the spirits world, one that is exploding with all types of flavors being combined with all types of liquors. For gin, beyond its usual juniper flavor and other botanicals ranging from licorice to cucumbers, gin distillers are finding there is a lot of room to be creative.

Seagram’s Twisted Flavored Gin offers interesting flavors like Red Berry Twisted Gin, Peach Twisted Gin, and Lime Twisted Gin. The flavors offer a unique twist on classic gin cocktails but can also be served on the rocks.

( ( Sexy Sangria INGREDIENTS

1 1/4 Part Seagram’s Peach Twisted Gin 1 1/4 Part Seagram’s Red Berry Twisted Gin 1 Part Orange Juice 1/2 Part Lime Juice 1/2 Part Lemon Juice 1/2 Part Peach Puree Splash of Ginger Ale PREPARATION

Combine all ingredients in a fruit-filled glass with ice and stir.

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ADVANCED MIXOLOGY

FOOD KNOW HOW

Coconut

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

E

veryone by now has heard of the healthful properties of the coconut, from applying coconut oil on your skin to drinking coconut juice daily, this superhydrating food is not only flavorful but great for you. It’s even better as a miracle hangover cure. Coconut juice, if not mixed with rum, is just what the body needs to recover from a long night of drinking alcoholic beverages.

Coconut

Hot Toddy Give this Coconut Hot Toddy a mix to rehydrate and fuel the body with nutrients and electrolytes, which are lost during the dehydration process.

INGREDIENTS 1 Can of Amy & Brian’s Coconut Juice (No Pulp) 2 oz. Jameson Irish Whiskey 1 oz. Grand Marnier 1 Stick of Cinnamon 1 Whole Nutmeg 1 Tsp of Honey 1 Anise Pod, Split Lemon Slice

PREPARATION Whisk together Amy & Brian’s coconut juice, honey and spices in a saucepan over low heat for 5 minutes. Let simmer at low heat for another 5 minutes. Remove spices if desired.

Pour infused coconut juice into a mug with liquor and lemon slice.

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THE THE

2014 MANHATTAN Fifth

anniver

EST. 2 s a r y 009

MANHATTAN

COCKTAIL

CLASSIC 100,000 COCKTAILS

MAY 9–13

100 EVENTS 5 DAYS 3 BOROUGHS 1 EPIC PARTY AT THE NEW YORK PUBLIC LIBRARY ZERO EXCUSES TO STAY HOME

TICKETS ON SALE MARCH 14

MANHATTANCOCKTAILCLASSIC.COM

ADVANCED MIXOLOGY

TRICKS OF THE TRADE

Booze CARRIAGE

FAST, FREE AND FUN

D E L I V E RY TO YO U R D O O R ST E P

By Christopher Osburn Photo courtesy of Ben Nelson, Envision Studio

I

magine this scenario: You want a nice bottle of wine or a six pack of beer, but you just really don’t feel like leaving your house or apartment to do so. You assume the only way for you to satiate your ever growing thirst for a frosty brew is by texting a friend who is already on the way to your place or by sending out a carrier pigeon with the hope that it somehow makes it to a liquor store and that a worker at said liquor store is kind enough to drop off some libations for you post haste. Luckily, there’s a much easier way.

“BoozeCarriage.com is an NYC-based online alcohol delivery service that brings your favorite beers, wines, and spirits right to your door in 60 minutes or less.

Fast, free booze delivery,” says founder and CEO Rob Matzkin. The inspiration for BoozeCarriage.com is simple. “Too many times we would be hanging out with friends and needed more booze or we didn’t have enough to begin with.”

He didn’t like how much of a production it became to get it. “I had the idea for an alcohol delivery service pop into my head and just thought it would be a great way to make having people over more simple and fun.” For now, though, BoozeCarriage,com is only available in the New York Metropolitan area.

“BoozeCarriage.com currently serves Manhattan and parts of Brooklyn and Queens with plans to expand into other cities.”

The folks at BoozeCarriage.com pride themselves on fast delivery (sixty minutes or less) and free shipping costs. “There are no markups or ordering fees meaning it is the same price as your local store, so outside of

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R O B M AT Z K I N FOUNDER AND CEO your generosity to couriers, there are no shipping costs.” He adds that delivery time still depends on your area for wine and liquor, but beer can be delivered twenty four hours a day in Manhattan and from 11am until 11pm in Brooklyn.

BoozeCarriage.com offers a wide selection of wine, liquor and beer including brands such as Riazul Tequila, Pierre Jouet, and Brooklyn Brewery. “Whether you’re looking for an inexpensive bottle of wine to serve at a dinner party, a case of beer or keg to share with friends while watching the game, or a top of the line bottle of liquor or champagne to send as a gift, BoozeCarriage. com offers a selection for every occasion and price.”

The website also offers Wine Club and Beer Club memberships.

For the Wine Club, members can choose from three tiers of quality: The standard, the premium and the elite. They can also choose the frequency of delivery (weekly, biweekly or monthly), whether they want red, white or mixed as well as the date it’s delivered. “You choose the date and time to receive your package.

If you would like to receive it as soon as possible, it will be delivered on schedule with the date and time you place your order.” The beer club follows a similar format with standard (12 standard beers) or premium (6 premium beers).

ADVANCED MIXOLOGY

WHAT TO MIX NEXT

g n i x i M s n o z i Hor

r u o Y d n a Exp

MUST MIX

According to mixologist Jeff Faile, DC’s Beverage Director for Neighborhood Restaurant Group- including restaurants like Iron Gate, Red Apron, and Bluejacket, yogurt is the new egg white as it has the exact consistency and appearance but is a refreshing alternative ingredient. “The biggest advantage of yogurt in the drink is it actually imparts flavor as well as texture,” says Faile. “While I love a good egg white drink, it doesn’t do anything more than add texture. The best part for the bartenders? We don’t have to shake the drink for five minutes like you do an egg white drink!” Why not toss those eggs and give Greek Yogurt a mix?

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By Jeff Faile INGREDIENTS

1 1/2 oz. Boyd and Blair Vodka 1 oz. Honey Syrup 1/2 oz. Lemon Juice 1 Bar spoon of Greek Yogurt 10-15 Rosemary needles PREPARATION

Add ingredients to mixing glass.

Add ice. Shake and double strain into cocktail glass.

The

CHILLED100 CHILLED R

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®

I

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Y O

U

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P

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Chilled Magazine announces the launch of the Chilled 100. This high profile group composed of 100 recognized industry leaders is personally in touch with the drink and its creation. They understand how to creatively mix spirits and select wine and beer providing expert advice to their guests. These top 100 professionals, based in 20 major markets, are selected by Chilled’s editors along with well-known industry judges to join the group.

The Chilled 100 will become Chilled Ambassadors for at least one year. Benefits include educational venues, the opportunity to be a possible guest editor of Chilled Magazine, ongoing visibility in Chilled Magazine editorial, print and online, and via public relations campaigns. Members will benefit from early access to new products, invitations to exclusive workshops and events, sponsor trips as well as the opportunity to serve as a valuable input to Chilled Magazine.

Chilled Magazine will select ambassadors based on the following qualifications: Nominees should have local or national visibility in their markets, either through industry competitions, publication interviews and/or reviews, and show a level of expertise within the industry. Nominees should also be well respected by their peers and possess a true passion for the craft.

THE CHILLED 100 MARKETS ATLANTA, GEORGIA AUSTIN, TEXAS BOSTON, MASSACHUSETTS CHARLESTON, SOUTH CAROLINA CHARLOTTE, NORTH CAROLINA CHICAGO, ILLINOIS DALLAS, TEXAS HOUSTON, TEXAS LAS VEGAS, NEVADA LOS ANGELES, CALIFORNIA MIAMI, FLORIDA NEW ORLEANS, LOUISIANA NEW YORK, NEW YORK PHILADELPHIA, PENNSYLVANIA PORTLAND, OREGON PROVIDENCE, RHODE ISLAND SAN DIEGO, CALIFORNIA SAN FRANCISCO, CALIFORNIA SEATTLE, WASHINGTON WASHINGTON DC

For more information on The Chilled 100 and to view rules and regulations please visit

WWW.CHILLED100.COM

MIX IT UP

SPOTLIGHT LAUNCH

Cranberry Deep Eddy Vodka is making a splash with its latest addition to its family of vodkas. Their newest creation: Deep Eddy Cranberry Vodka.

This spirit is made with real, all-natural cranberry juice from the finest New England cranberry farms.

Cran can be served on the rocks or mixed with beer, champagne and infinite other ingredients to create the perfect cocktail. “Several of the most frequently consumed cocktails are made with cranberry, and we have delivered a truly incredible flavor that will allow people to easily create their favorite cocktails,” said Eric Dopkins, CEO of Deep Eddy Vodka. Just like their awardwinning Deep Eddy Straight Vodka, Sweet Tea Vodka and Ruby Red Vodka, Deep Eddy “Cran” is distilled 10 times, is gluten-free and as always, made in small batches.

Must Mix Cran Cocktail

Cranberry Sauced INGREDIENTS 2 Parts Deep Eddy Cranberry Vodka 1 Part Lemonade PREPARATION Combine ingredients in a cocktail glass, splash with club soda and garnish with a lemon.

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SHAKING AND STIRRING

SW4 London Dry Gin shakes and stirs up the cocktail scene with a small batch, hand-crafted, made in London mix of 12 botanicals for a truly authentic style gin. Distilled and bottled in Clapham North, South London by a local craft distiller whose family has been making gin there for 300 years.

GIN BRAMBLE INGREDIENTS

LAUNCHES

Belvedere launches new Mango Passion Vodka, a refreshing tropical addition to Belvedere Vodka’s collection of award-winning flavored vodkas. As with Belvedere’s other flavors, Mango Passion is flavored with all natural ingredients and no sugar added, resulting in a mouthwatering blend of fruits to create a drink fit to elevate any occasion.

MANGO MULE

2 Shots SW4 London Dry Gin 1 Shot Freshly Squeezed Lemon Juice 1/2 Shot Simple Syrup 1/2 Shot Crème de Mure Liqueur

INGREDIENTS

PREPARATION

PREPARATION

Shake first three ingredients with ice and strain into glass filled with crushed ice. Drizzle liqueur over drink to create bleeding effect in Old-Fashioned glass. Garnish with blackberries and lemon slice.

Build over cubed ice into a highball glass. Top with Fever Tree ginger beer.

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1 1/2 oz. Belvedere Mango Passion 1/4 oz. Fresh Lime Juice Dash Angostura Bitters

Introducing Patrón Tequilas first extra añejo tequila, Gran Patrón Piedra, produced from the highest-quality Weber blue agave plants grown in the Highlands of Jalisco, Mexico. The word “Piedra,” which means “stone” in Spanish, was given its name because of the ancient process of crushing the agave with a large Tahona stone. This is also the first time the brand has introduced tequila made entirely from this time-honored Tahona process.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Gran Patrón Piedra Ice Cubes PREPARATION

Combine ingredients in a rocks glass.

CRAFTY

The newest addition to the Crown Royal product line, Crown Royal XO Blended Canadian Whisky, was created by the brand’s Master Blender, Andrew MacKay, as a nod to the brand’s great craftsmanship and history. Enjoy neat or on the rocks or as the key ingredient in a number of classic cocktail recipes.

GOLD CROWN COCKTAIL INGREDIENTS

1 oz. Crown Royal XO Blended Canadian Whisky 3/4 oz. Lemon Juice 1/2 oz. Yellow Herbal Liqueur 1/2 oz. Simple Syrup 2 Dashes Bitters PREPARATION

Shake all ingredients with ice and fine strain over ice in rocks glass. Garnish with lemon wheel.

Svedka Vodka announces two latest flavors, giving consumers the opportunity to indulge their senses with an aromatic and distinctive spin on traditional flavors with the debut of Svedka Mango Pineapple and Svedka Strawberry Lemonade.

MANGO TANGO

Baron Tequila is a new, ultra-premium tequila handcrafted in Tequila, Jalisco, Mexico and certified organic, gluten free and kosher. Born of Jana Khaimoff’s vision to build a business for her children after battling cancer.

RED BARON INGREDIENTS

2 Parts Svedka Mango Pineapple 1 Part Simple Syrup 2 Lemon Wedges 2 Lime Wedges

1 oz. Baron Tequila 1/2 oz. Triple Sec 1/4 oz. Pomegranate Juice 1/4 oz. Fresh Lime Juice 1 1/2 Cups Shaved Ice

PREPARATION

PREPARATION

INGREDIENTS

Muddle lemon and lime wedges in a cocktail shaker. Add Svedka Mango Pineapple, simple syrup and ice. Shake vigorously and pour into a rocks glass.

Place ice in a shaker and shake. Mix remaining ingredients in a small liquid measure and stir together. Pour over ice and serve with a straw. Lime wheel garnish.

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Marco Polo had an ace up his sleeve when he introduced flavor to the Western world. And Donna Reed sure knew what she was talking about when she held up a shaker of salt in It’s a Wonderful Life and said what was life without flavor? We can identify with these early converts. Without flavor, life (and drinks of course) is humdrum.

Flavor is the catalyst for success in the spirits world today.

Today, mixologists in the know use fresh ingredients to mix cocktails that bring out their intrinsic flavors. The goal is to truly taste the ingredients. From big flavors like chili and smoke to the bold tastes of spices, herbs and vinegars and finally to the sweetness of honey, vanilla and fresh fruit, the new generation of mixologists are all about the flavor profile of a drink. So how do we feel about flavor?

This issue of Chilled is fueled with flavor as we explore how it’s playing the lead in spiced rums and craft infused vodkas. Supporting players are smoky, sweet, savory, salty, and spicy flavors that are on the tips of everyone’s tongues these days. And how can we not remember a life with flavor? Charles Gordon from William Grant & Sons, realized a long time ago that one flavor just won’t do.

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& Atlantico Rum

Enrique Iglesias

A STAGE SET

for the

SENSES

By Paul Artrip, The Rum Daddy. Photos Courtesy Atlantico Rum.

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Enrique Iglesias opens his bottle of Atlantico Rum onstage, savoring a taste of liquid inspiration before continuing to enthrall the crowd with his music and creativity. Winner of multiple Billboard Music Awards and Billboard Latin Music Awards, Enrique Iglesias has charmed global audiences with his voice, lyrics and warm presentation, giving the impression of the Latin tropics. Tall, caramel, exuding warmth and full of flavor. Wow. Taller than imagined—and we’re talking about the rum here.

As a partner with the Atlantico Importing Company, Enrique talks about why he chose Atlantico Rum. "I was introduced to Atlantico by friends in Miami,” says Enrique, “I quickly became a fan, and followed its development over the last couple of years. I was introduced to its co-founders, Brandon Lieb and Aleco Azqueta, and was immediately drawn to their entrepreneurial spirit and passion for developing a world-class product. I am now delighted to be a partner in this top-quality rum."

We asked Aleco Azqueta and Brandon Lieb, cofounders of Atlantico Rums out of the Dominican Republic, what they strived to achieve with their rum. “We started Atlantico because we believe that rum has not received the recognition that the category fully deserves,” says Brandon. “Our goal was to develop a rum that is very easy drinking and approachable while still being incredibly complex. We wanted to capture the flavors, which are characteristic of the Dominican Republic: Coffee, tropical fruits, citrus, etc. that all work well together. Sipping Atlantico should deliver all of these notes in a smooth experience that allows you to enjoy the depth of an artisanal product. While most people tend to associate rum with tropical cocktails and vacation locals, there is certainly a lot more to it than that. Rum has an incredible history, not only in the Caribbean but globally, that can rival any other spirit category. What is perhaps most interesting to us is that there are so many different styles and flavor profiles of hand crafted rums. Whether you are looking for something sweet, dry, floral, grassy, smooth or strong there is a rum that will deliver against your individual tastes.”

“Rum will always lend itself to being a very mixable spirit but now people are beginning to understand and appreciate the complexities of sipping rums,” adds Aleco. We believe that Atlantico is the perfect entry point for people looking to explore sipping rums because it strikes a good balance between not being overly sweet or dry, earthy or floral. Tasting different rums in flights is a trend that we see developing across the country. This allows people to fully understand the differences between products and find rums that are best suited for their individual tastes and preferences.”

Atlantico Reserva and Private Cask Rums result from an ultimate marriage of two distillates, molassesbased rums and sugar juice-based rums. The two rums are aged separately from each other for two to three years, then blended and aged together for an additional two years. The Reserva goes through additional solera aging for up to ten more years, while the Private Cask solera aging takes as much as 20 additional years before it is ready to be bottled. Finally, a bit of aged aguardiente is added, to reintroduce cane notes to the final product.

The results are luscious, silky smooth rums with a delightfully fragrant nose and a creamy, rich palate.

The Platino Rum is a clean and smooth rum, yet complex with vanilla, citrus, and golden syrup. It takes the unique step of being finished in Spanish Tempranillo barrels. Platino is a magnificent mixer, also clean and nice on ice. The Reserva Rum treats you to light wood and barrel notes with mid-tones of fruits and floral. It sips very well neat, on ice, or in a cocktail worthy enough to show off the rum and not hide it. Say, in a proper old fashioned. The Private Cask Rum bathes your nose and palate in toasted sugar, oak, berry fruits, vanilla and maple.

The Private Cask is absolutely lovely on ice. As a sipper, Private Cask is truly a sensual experience, and it is obvious why it’s one of the most awarded rums in the world.

In a world full of flavor, rum brings on the florals and the fruits and can hold wood and barrel notes with the best of them. Sip or mix Atlantico Private Cask or the Reserva or Platino in a quality cocktail and invite your taste buds to a party. Then put on the “Euphoria” CD by Enrique Iglesias, and let your senses waft you away……

Atlantico Rum Banana Boat INGREDIENTS 1 1/2 oz. Atlantico Reserva Rum 3/4 Slice of Banana 5 oz. Frangelico 1 oz. Coconut milk 1/2 oz. Honey PREPARATION Muddle banana slice in Boston shaker. Add rest of ingredients and ice; shake and strain into rocks glass.

Garnish with toasted hazelnut.

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Spiced

A Favorable Flavor

By Paul Artrip, The Rum Daddy

LOOKING FOR THAT FLAVOR EXPLOSION IN A GLASS, BUT NOT THE “SAME-OLD, SAME-OLD”? SPICED RUM HAS SOME NEW FRIENDS TO TAKE ALONG, AND THEY’RE READY TO PARTY BEYOND THE TIKI HUT. NO LONGER LIMITED TO A FEW CHOICES WITH FEW OPTIONS, SPICED RUMS CONTINUE THEIR STEADY GROWTH INTO THE MARKET AND THE ROCKS GLASS. TRADITIONAL LEADERS IN THIS CATEGORY, SUCH AS CAPTAIN MORGAN AND SAILOR JERRY, ARE BEING JOINED BY BOTH INDUSTRY GIANTS AND ARTISANAL DISTILLERS ALIKE.

C

raft distilleries in the USA are finding creative expressions through exciting infusions and botanicals, both sweet and savory. From our historical Colonial roots spread from New England to the Appalachian Mountains, from Key West to Chicago and SoCal, artisan distilleries are embracing the open palate of flavor potentials with their creativity.

Paul Senft, Rum XP Judge and blogger for RumJourney.com backs that up.

“As the number of small batch distillers has grown, we have seen an influx of new spiced rums enter the market. Using locally grown ingredients, they are free to experiment and expand the flavor profiles beyond the core spices of cinnamon, nutmeg, and vanilla. It is a fun way for the master blender to express their creativity and give us something new to mix and enjoy.”

Cola is still spiced rum’s most popular pairing in the USA, but now that’s just the beginning. Many recent rum entries are designed specifically to mix with cola with outstanding results, while others encourage stepping out of that comfort zone. Look at ginger beer; long a traditional favorite mixer in much of the Caribbean, ginger beer is now gaining a larger foothold in both retail and hospitality markets. Paul Imbesi is the National Brand Manager for Barritt’s Ginger Beer, a historic ginger beer imported from Bermuda. “The bold ginger taste in Barritt’s Ginger Beer meshes well with a good spiced rum” according to Paul. “However, these two ingredients need a little more “oomph” to create a full-bodied, back porch cocktail. Luckily, there are some great ingredients out there. I suggest fresh-squeezed juices like grapefruit, lemon and lime to get you started. Mango and guava juice can also work very well. Then you can add fresh fruit to the cocktail: Pineapple, strawberries, raspberries or jalapeños (yes, even jalapeños), that can create a flavorful cocktail. I know it may seem counterintuitive, but two strong flavors like ginger beer and spiced rum work in harmony with other strong flavors.”

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Sailor Jerry Rum enjoys a loyal following across many demographics. Embracing the full, rich life of tattoo artist icon Norman “Sailor Jerry” Collins, Sailor Jerry Rum is a flagship in the industry. Redolent with warm cookie spices and at 92 proof, Sailor Jerry sails smartly in cola and is a bold floater on top of a tropical concoction.

Bacardi Oakheart Spiced Rum tries to bridge both new and traditional markets. The bottle hugs both history and contemporary times; the label shows Bacardi celebration of their 150th anniversary in 2012 and legendary slogan ‘El Ron Del Murcielago’ (the rum of the bat), but the rum itself is a bold departure from the traditional. A blend of their Superior and Gold rums with proprietary spice combinations, Oakheart is aged in American white oak barrels to yield a complex product. The nose is broad, with whiskey and dried fruit notes in front of a gentle, pleasant smokiness.

The palate is sweet and tangy, with cinnamon, nutmeg, honey, maple, and vanilla flavors throughout. The finish is slightly warm, peppery, and ends with toasted sugar.

BlackBeard Spiced Rum is the latest product foray

by Destilería Serrallés who also produce the DonQ line of rums. A gold rum, BlackBeard has a clean and striking label. The nose is broad vanilla, with gentle spice and wood notes in the background. The initial taste is toasted sugar, vanilla, nutmeg, and burnt sugar. The palate coat is ethereal, a nice touch for an 86 proof rum. The finish is one of coffee and roasted nut notes, with an enjoyable final note of cookie spices and cane sweetness. BlackBeard Spiced Rum is a very nice mixing rum, with the quality one expects from Destilería Serrallés. At 86 proof, it mixes great with a wide variety of cocktails where either vanilla or spice is desirable.

It’s interesting to note the infused rums coming to our market, some with new flavor notes unique to their production.

Not “spiced” in the traditional term, but rather flavor ambassadors for their region and/or history. Tanduay Rums are now arriving to our shores from the Philippines, with a 160 year-old history of spirits production.

Reflective of their Asian origin, Tanduay Rums are very gently sweet, redolent of leafy notes, woods, toast, smoke, and oak. The notes are coordinated but bold, setting Tanduay apart from most rums available to the American palate and leaning more towards a spiced or infused spirit.

It’s a great time to enjoy the varieties of spiced rums out there today. Here is a recipe, but try your own magic with the muddler or the blender.

GIVE THIS VARIATION OF

JEFF “BEACHBUM” BERRY’S CLASSIC ‘JET PILOT’

COCKTAIL

INGREDIENTS

1 oz. BlackBeard Spiced Rum 1 oz. Dark Jamaican rum 3/4 oz. Gold Puerto Rican rum 3/4 oz. 151-proof Demerara Rum 1/2 oz. Falernum 1 Dash Angostura bitters 1/2 oz. Grapefruit juice 1/ 2 oz. Lime juice 6 drops Herbsaint or Pernod 4 oz. Crushed ice

A

MIX.

PREPARATION

Place all ingredients into a blender and blend at highest speed for a few seconds, or shake well for 10 seconds and pour over ice in a rocks glass. This recipe has near-uncountable variations, but this is my favorite (and the “Beachbum” is one waaay cool dude!).

Paul Artrip ‘The Rum Daddy’ (www.therumdaddy.com) is a Rum XP Panelist and spirits/cocktail industry consultant. He loves to exchange info, so harass Paul at info@therumdaddy.com CHILLEDMAGAZINE.COM

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By Paul Artrip, The Rum Daddy.

Photos Courtesy Blue Chair Rum. One way to get through a tough week or some nasty weather is to escape to your happy place while savoring a tropical libation. Let your cocktail inspire daydreams of coconut palms and warm, sweet breezes—ahhhh.

There are times when a simple path to sipping happiness is the way to go. The newer coconut spiced rums create opportunities for simple mixology and flavor spectrums with broad appeal.

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Blue Chair Bay Coconut Spiced Rum is the creative compilation of country music star Kenny Chesney and Master Blender Mike Booth of West Indies Rum Distillery. At 53 proof and featuring a lot of barrel aged rum in the bottle, this Barbados creation provides an easy tool to use in your entertainment toolbox. “Blue Chair Bay Rum was born on the beach, inspired by the island lifestyle of Kenny Chesney, and every drop is created in our Caribbean distillery located right on the water,” states Blue Chair Bay’s CEO Mark Montgomery.

“The response has been amazing,” adds Mark. “Even stronger than our own initial aggressive projections. In fact, our initial production run, which was intended to last the year, was gone in seven weeks, leading to subsequent bottlings to keep up with demand. With our White, Coconut and Coconut Spiced offerings, there’s a Blue Chair Bay flavor for anyone who loves to kick back and let the day wash away. Our rums have near nationwide presence, available on- and off-premise in 47 states at nearly 28,000 total accounts and counting, and this is all in well under one year.”

Designed as an easy mixing rum with aroma and taste notes redolent of the Caribbean, Blue Chair Bay Coconut Spiced Rum blends well with a number of fruit juices for a light and flavorful rum punch.

Cola brings out front notes of cinnamon, vanilla, and coconut. I also tried an iced tea rum punch with some tasty results and approval from my impromptu tasting board/friends who had nothing better to do. I used a commercial peach tea, a healthy squeeze of lemon, and the rum – easy and thirst quenching!

Another player in this field is Malibu Rum’s Island Spiced Rum. Malibu’s tradition of Barbados rum with coconut flavor is embraced with this spirit, number 12 in their series of rums. Not stopping there, Malibu continues its embrace of media and entertainment markets by partnering Island Spiced Rum with Lauren Conrad of the “Paper Crown” fashion line. Actress, television personality, fashion designer, entrepreneur, novelist, and obvious Renaissance woman, Lauren joined up with Island Spiced Rum because of its appeal to a broad demographic with its low carb, Truvia® sweetened spirit. At only 70 calories and 1 gram of carbs per standard 1 1/2 oz serving, Malibu’s Island Spiced Rum offers lo-cal enjoyment. Noticeable notes of light cookie spice, vanilla, and cinnamon make this rum ideal for mixing with fruit juices and fruit punch.

We did a combo of reduced-sugar orange juice with healthy splashes of both mango and guava nectar with the Malibu, and it rocked! I find that any spirit/ liquid containing an artificial sweetener blends best with mixers featuring either natural sugars, the same sweetener, or no sweetening at all.

Easy mixing, broad appeal, island flavors – what’s not to love? Below is a must mix recipe for starters, but don’t hesitate to play with these friendly rums. Light on the budget and long on enjoyment!

INGREDIENTS 1 1/2 oz. Blue Chair Bay Coconut Spiced Rum 1 strawberry, cut and muddled 1 lemon wedge 2 tsp. agave nectar 2 dashes Angostura bitters PREPARATION Muddle the strawberry and lemon wedge in the agave nectar. Add the rum, bitters, and ice. Shake well. Strain over ice into a rocks glass, and garnish with a strawberry slice and lemon wheel.

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By Monique Farah

Spread That

FLAVOR Taste the Future of Vodka

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Red Grape Hibiscus Flower, Black Truffle, Celery-Peppercorn, these are usually not the first flavors to come to mind when picking out a vodka. In the last 20 years, what was most commonly known as the neutral spirit, has now become the base for some of the most exotic flavors on the market. As the culinary and spirits worlds continually collide, and mixology transitions from a movement to a way of life, people are demanding more from their cocktails. The natural clean finish of vodka, has created the perfect blank canvas for distillers to reach full creative potential. Much to the purist dismay, this momentum has created a substantial growth in the amount of flavored vodkas available. Two brands in particular, paved the way for the flavor phenomenon that has since taken over. With the 1986 release of Absolut Peppar and Stolichnaya’s Limonnaya, distillers saw the first spark of what would be a complete game-changer, for one of the oldest spirits in the world.

Known for their innovative and daring flavors combinations, it’s no surprise that Absolut from Sweden, conceptualized the first pepper flavored vodka released in the United States. Absolut Peppar, was created in response to the Bloody Mary becoming the cocktail of choice in the majority of bars and restaurants. With pepper being a primary ingredient in this infamous brunch time companion, Absolut thought two steps ahead and put the heat right in the vodka. With the essence of Green Bell, Chili and jalapeño peppers, Peppar quickly became the official Bloody Mary vodka. Since then they have refused to stay stagnant and kept their extensive collection continually cutting edge.

Also taking on the role of flavor pioneer, Stolichnaya created the first fruit flavored vodka, Limonnaya.

After the release of this lemon-flavored vodka, it was only a matter of time until every major brand had a citrus flavor in their back pocket. Smirnoff, the best selling vodka in the world, has since crafted over 20 different fruit flavors. Although fruit flavored vodkas still remain the most popular choice of consumers and distillers alike, there has been a dramatic change to the industry in the last decade. Brands are starting to realize the palate of the average consumer is much more refined than it was twenty years ago. In response to the changing trends, originators like Absolut and Stoli have to continually innovate and change to

keep up with the progression of the industry and stay competitive. Stoli took the direction of desert driven flavors with the more recent pushes of Sticki Honey Flavored, Chocolate Kokonut and Salted Caramel.

With all the new artisanal vodkas on the market, it’s become increasingly important for the more established brands to have a diversity of flavors while still maintaining mass appeal. Svedka, the number two vodka brand imported into the United States, saw the importance of embracing this idea early on.

“Svedka has been in the flavor game for many years and the impetus was to re-ignite excitement with our consumers,” says Diana Pawlik, Vice President of Marketing for Svedka. Although they have directed a lot of energy on expanding their flavor portfolio, Svedka still sees importance in focusing on the authenticity of each individual flavor and taking time to perfect their collection. “We always want to provide new and innovative flavor offerings; however, we are selective with what we bring to market.” With their latest creations, Mango Pineapple and Strawberry Lemonade, they continue to do the research and push the brand to new limits. “Flavors are a critical part of the segment driving growth,” continues Pawlik. “We look forward to and will continue to focus on expanding on this dynamic part of the business by driving the trends.”

Main Squeeze INGREDIENTS 1 Part Svedka Strawberry Lemonade 1 Part Tonic Water or Club Soda Squeeze of Lemon PREPARATION Pour Svedka Strawberry Lemonade and tonic water into a rocks glass filled with ice. Add a squeeze of lemon to taste, stir and garnish with strawberry slices.

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Spirited

Splurges Latest Flavors of Luxury

By Monique Farah

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hen the first influx of “ultrapremium” vodkas hit the U.S. around the turn of the century these brands completely overtook the nightlife in most of the metropolitan cities. Slowly a new subculture of “luxury cocktails” emerged and dominated every TV ad and billboard.

For a while, just hitting the echelon of “ultrapremium” held enough clout to solidify your brand a spot at the bar. But with the ever changing economy, the unfathomable amount of vodkas now available and rise in quality of premium vodkas, the more expensive brands are finding they have to offer more than just a bigger bar tab, to stay afloat. As the flavor craze started to gain momentum in the United States, many luxury brands seized this opportunity for growth, and jumped aboard.

Several ultra-premium brands, like Ketel One, Krol and Effen, have created very simple and light profiles that only have subtle hints of flavor.

None of these vodkas carry a heavy sweetness, which lets the natural flavors come through without overwhelming the original taste of the vodka. It’s important for these brands to maintain some of the complexities of their straight vodka, in order to stay genuine to the brand. Other distillers like Grey Goose and Ciroc, dove headfirst and became famous for fully indulging and capturing richer, sweeter flavors. Grey Goose La Poire, was the first super premium pear-flavored vodka in the U.S., which over the years, has grown to become one of the more popular flavors available. Grey Goose vodka’s Maître de Chai, or Cellar Master, François Thibault, explains “I was inspired by the delicious ‘tarte aux poires’ from my local patisserie. It convinced me that pear would make an ideal Grey Goose flavor...This creative process is one of natural discovery, which must maintain the integrity of the original spirit and, at the same time, deliver new and exciting flavors.”

Almost every major luxury vodka brand has released a colorful counterpart opening them to a larger consumer base. Belvedere has crafted several in their collection, but their

newest “IX,” may be their most dynamic, with a blend of nine individually distilled ingredients, including Guarana, Ginger, Ginseng, Jasmine, Cinnamon Leaf, Sweet Almond, Eucalyptus, Black Cherry, and Açaï juice concentrate.

One of the most diverse ultra-premium flavor portfolios comes from the Van Gogh distillery in Holland, under the direction of Master Distiller, Tim Vos. There he created one of the highest acclaimed Double Espresso vodkas ever made, which has since become their signature flavor. When asked how many times he usually tries a flavor before it’s ready to be launched, he explains the process by saying “There is no formula or ‘golden rule’ for a final flavor and taste. If I recall correctly we made about 20-25 samples of the Wild Apel, and more than 35 for the Melon.” Receiving around two dozen suggestions from bartenders and other industry professionals daily, Vos has had a chance to experiment and produce some of the more unusual combinations available, including Van Gogh’s infamous PB & J (that’s right, peanut butter and jelly). “It’s what makes my job creative and enjoyable, this ability to experiment and create ‘outside the box’ ideas.

If we were to only work with straight vodka for instance, it would make my job very narrow.”

Now ultra-premium vodkas are not just being infused with flavors, they are being infused with other spirits to create a whole new category. ‘Twenty Grand’ took the first steps with their launch of the first ultrapremium vodka infused with cognac. To keep up with the ever-changing flow of the industry, ultra-premium vodkas have to continue growing and changing with it.

With more flavors and infusions coming out every day, ranging from Bacon to Rose Hips, the direction the industry will go, couldn’t be less clear. Will there always be a need for ultra-premium vodka? Will there always be consumers who prefer the luxury cocktail?

And which ones will remain relevant, is anyone’s guess.

Grey Goose Cherry Noir

Belvedere IX

Van Gogh Double Espresso

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artisanal vodka CRAFTING A FLAVORFUL RIDE

By Monique Farah

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with the steady rise of foodie nation, and the growing desire for “all natural” ingredients, consumers are becoming more discerning about what goes into their bodies. The “don’t ask just eat it” mantra of the eighties and nineties is quickly being replaced with farm to table ideals and organic grass fed selections. These product standards have transcended quickly into the spirits world, and most notably into the flavored vodka aisle. With the abundance of syrupy, artificially flavored vodkas readily available, consumers are looking for more authentic taste nowadays. This need has created an entire niche of small, often family run, distilleries focused on artisanal flavored vodkas. Although most people have heard the terms “craft” or “artisanal” what it actually means is up for interpretation. Most commonly it’s a belief in organic, locally grown ingredients, produced in small batches with an important stress on constant supervision.

Tasting the product at every stage is mandatory to ensure there is a consistency in flavor, finish and viscosity with each bottle. Often with the intention of recapturing the passion for quality, that some say has long been lost in American distillation, these artisan distilleries are slowly infiltrating the industry. Most of these brands are not aiming to compete with the big boys, like Grey Goose, SKYY and Smirnoff. The majority of these brands have taken a smaller, slower approach to achieving greatness.

Geography doesn’t seem to be a factor when it comes to crafting artisanal vodka. Since vodka is primarily comprised of water and ethanol alcohol, it can be made from almost any base, in any location. Whether it’s in an apple orchard in Hudson Valley, New York or amongst the frosty peaks in Colorado, an artisan can be found creating this clear good-time elixir. The process and the care that goes into the production of the spirit is really what sets the brands apart. A single farm in Yale, Illinois, grows the organic corn used to create Rain vodka’s, Honey Mango Melon and Cucumber Lime. On the West Coast, set in the heart of wine country, Napa County, you will find Charbay distillery and winery. Making flavored vodkas with whole fresh ingredients since 1998, Charbay introduced the first flavored vodkas made with organically grown fruit; Meyer Lemon, Blood Orange, and Pomegranate.

Also out of California, housed in a former naval hangar in Alameda, Hangar One Vodka has been churning out artisan spirits that are made in small batches with ingredients that are often organic and locally sourced for years. With viognier grapes as a base distillate, Hangar One Vodka offers some of the most interesting flavors, including Citron-Buddha’s Hand, Kaffir Lime, and Mandarin Blossom.

A small mecca of craft distilleries, is quickly being established down in Austin, Texas. In addition to the well-known Tito’s handmade vodka you will also find Deep Eddy, the first flavored vodka produced in Texas. Inspired by the slew of Sweet Tea vodkas on the market, including Seagram’s, FireFly and Jeremiah Weed, Clayton Christopher, creator of Sweet Leaf Tea

Beverages, teamed up with vodka expert Chad Auler, to perfect their own southern sweet tea experience. “It tastes just like something your grandma would make, except it’s got a little kick to it,” exclaims Christopher.

Using the whole Indonesian tea leaf, Deep Eddy is a sweet tea infused vodka, not a tea flavored vodka. The wording is subtle, but the difference is of incredible importance to Christopher and Auler. Protecting the authenticity of the tea is first priority to the creators, who sign the back of each bottle. Keeping their collection small, Deep Eddy has since launched a Ruby Red grapefruit flavor, and are set to release Cran soon. “The flavored vodka category is very dynamic.

We have seen the entry of a lot of fad flavors that are initially interesting to consumers, but are hard to mix and are quickly forgotten when the newest flavor hits the market. Our strength is in crafting the very best classic cocktail flavors with real ingredients that only require a splash of water or club soda for a perfect cocktail every time,” says Eric Dopkins, CEO of Deep Eddy Vodka.

You will find most artisan distilleries are run by people who are committed to representing the areas they come from. They not only showcase the richness of the land by using only local ingredients, but utilize safer green methods of distillation in order to limit the negative effects production can have on the area. The brand becomes a part of the community itself and the people of the area become the heart and soul of the vodka, giving it a personality of it’s own. Although the numbers may not compete with the bigger brands, these smaller Artisan distilleries have steadily made a place for themselves in the industry. Consumers are starting to look at the ideals behind a product, instead of just the packaging it comes in. In a time when instant gratification has become the norm, and attention to quality has taken a back seat to mass production, consumers are starting to lean more towards brands that cherish the value of taking things slow.

the southbound greyhound INGREDIENTS 3 Parts Deep Eddy Ruby Red 1 Part Club Soda PREPARATION Combine ingredients and garnish with grapefruit.

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OnJuice Bringing Balance to the Bar

By Christopher Osburn

For decades we’ve been living in a world full of questionable extracts, dyes and preservatives in our food. Recently, the impact of what we blindly put into our bodies has become a topic of debate. The one idea that everyone seems to agree upon, though, is this: A healthy lifestyle leads to a healthy body.

Adding their names to the healthy living scene, Scott Harris and Olga Kuzenkov started a company called OnJuice in South Florida in 2012. The company is a “complete lifestyle and wellness company” that produces organic-pressed juices, smoothies, milks, tonics, soups and raw, vegan foods. “My business partner, Olga began experimenting with making her own juice combinations at her house and I could tell that she had a passion for it. Her juices always came out so amazing and required very low amounts of fruits and natural sweeteners,” says Harris, OnJuice’s CEO.

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After starting DeliverLean, a healthy gourmet meal delivery service in 2011, the pair knew that they needed to find a way to incorporate Kuzenkov’s juice into their current offerings. “We started testing OnJuice directly with our DeliverLean customers and it very quickly became a huge success which reinforced our instinct that the organic cold-pressed juice trend was here to stay.”

A few years ago, Harris was running a call center and I noticed that his employees were spending a significant amount of their work day organizing their lunch break.

“First they spent time deciding where to go, then there was time spent getting to lunch, eating and then getting back to the office through traffic.” He also noticed that their productivity levels went down upon returning to work because they were eating too much in the middle of the day or making poor food choices.

“So I decided to hire a healthy chef and required him to create healthy, portion-controlled meals inside of our office free for employees. The results were astonishing and the rest is history.”

Harris believes that people can be healthy and still imbibe alcohol. That’s why they’ve incorporated their juices into a few cocktails. “We’ve created two drinks so far.” The first is a spiced pineapple cocktail that uses one of their most popular juices, Mint Condition, as its base. “Another is our Watermelon Cucumber Cooler which we created using our famous Pink juice and some brut champagne.”

Harris says that OnJuice’s “juiceologists” are always designing new recipes because the demand is so high.

Olga Kuzenkov

Even while living a healthy lifestyle, Harris says that it’s important for everyone, including bartenders to give their system a cleanse every now and then. “Incorporating a cleanse into your diet jolts your body back into gear and gives you the kick-start you need to function at peak performance levels.” Bartenders have an especially demanding schedule where they work long, late hours and are constantly on their feet. “Cleansing on a regular basis will help increase their declining energy levels, and give their bodies the reboot it desperately needs so they can look and feel better than they have in years.”

OnJuice Watermelon Cucumber Cooler Scott Harris

INGREDIENTS 2 Bottles of OnJuice PINK 2/3 Cup of Belvedere Vodka 2 Tbsp of Honey

Photos Courtesy OnJuice.

PREPARATION In a small bowl, stir together lime juice and honey.

Add the mixture to a large pitcher with PINK OnJuice and vodka. Adjust sweetness with more honey.

To serve, fill four glasses with ice and fill to top with cocktail. Garnish with cucumber slices.

Visit onjuice.com for more information.

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By Bryen Dunn, Photos courtesy of Iron Smoke Whiskey, Kurt Brownell, Corey Vance, Ardbeg Distillery, & Corsair Distillery

T

here are many ways of flavoring alcohol, but there are only a few methods that can concoct a natural aroma and taste directly through the fermentation process, rather than with artificial additives.

Recall that alluring smell of a campfire brought to life through your taste buds when cooking over a wood-burning cookery. Now imagine your favorite cocktail created in much the same manner. Smoked whiskies paved the way for what is now an emerging trend with other alcoholic spirits as well. The earthier aroma and essence make them almost a meal in itself.

Ardbeg has been making whiskey for nearly 200 years, reaching this milestone in 2015. The distillery is on the island of Islay, off the west coast of Scotland, where the origins of whiskey began.

Barley grains are dried over a peat fire, before brewing and distilling them into liquor. This drying process imparts a smoky flavor to the grains, which is prevalent throughout the production, ending up with a truly distinctive taste experience. Today, Ardbeg still lays claim to the smokiest whiskey in the world, measured by Phenol Parts per Million (PPM). Their flagship Ardbeg 10 Year Old measures between 50 and 65 PPM, while non-smoky or nonpeated whiskey would be below 5 PPM. Ardbeg 10 Year Old is extremely well balanced between smoke and sweet, with notes of apple, pear and banana.

“This is what we like to call the ‘peaty paradox’ - how the world’s smokiest whiskey is also one of the most subtle, yet complicated drams,” explains Gregor Mina, Brand Director, Ardbeg Single Malt Scotch Whiskey.“In the past we have created an expression called ‘Supernova’ which was produced in very limited supply, but was incredibly smoky at 120 PPM,” notes Mina. Other recognizable distillery names in the Islay region that are worthy of note, are Lagavulin, Laphroaig, and Caol Ila, all producing variations of the smokiest whiskey products on the market today.

Smokehead also offers a rich, seaweed and intensely peaty whiskey, with hints of sherry, iodine, toffee, smoke and sea salt.

Ardbeg 10 Year Old

The American craft distilling movement is continuing to expand, and several have begun adding a smoky hue to their brands. Balcones Brimstone is made from blue corn that is uniquely smoked after distillation with Texas scrub oak, the world’s first wood smoked whiskey.

Corsair Triple Smoke is distilled from malted barleys smoked over three different fuels - peat, beechwood, and cherry. The result is a sweetness and barrel notes of an American Whiskey, combined with single malt’s rich smoke.

High West Whiskey Campfire is the world’s only blend of Scotch, bourbon and rye whiskey, while Rocktown Hickory Smoked Whiskey is distilled from Arkansas soft red winter wheat, aged in Bourbon casks with a nice light hickory blend.

Knob Creek Smoked Maple is fullbodied with rich vanilla and caramel, smoked hickory and maple wood, with hints of earthy grains. Upstate New York’s Iron Smoke Whiskey has a rich deepness of oak throughout the pallet, with a subtle warm apple-wood smoke finish. None of these American made blends are anywhere near as smoky as the highly peated Islay malts, but they might act as a good introduction for those unfamiliar palettes.

Corsair Triple Smoke

Iron Smoke Whiskey

Crafty bartenders and home aficionados can practice the art of aromatic additions by way of a simple smoking gun. This is an easy way to prepare a single serving of beverages, or even bottle the smoky flavor to have on hand for future creative cocktails. The key to preparing smoky libations is to aim for subtle rather than substantial. For those wanting to enhance the smoky flavor a bit further, why not add a touch of smoke to the mixtures as well. Smoking different fruits and herbs can be either added as garnish, or muddled down to a puree additive. Or as Mina suggests, “I would have to say my favorite way to enjoy Ardbeg is in a Bloody Mary, or Ardbeg Dirty Mary, made with Ardbeg 10 Year Old instead of the traditional vodka. For an incredibly spicy and meaty note use Ardbeg Corryvreckan, garnish with a crispy rasher of bacon and perhaps a shrimp, and voila, breakfast in a glass!”

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By Megan Eileen McDonough

H

ot cocktails are perfect for warming up on cold winter days. Warm whiskeys and spices with seasonal flavors, like cinnamon and cider, provide hearty beverages that are pure comfort in every sip.

Winter Jack has all the accoutrements of hot cider so loved in the cold winter season, with the added kick of Jack Daniel’s Whiskey.

Side Bar

GET IT WHILE IT’S HOT! GIVE THIS WINTER JACK TENNESSEE CIDER RECIPE A MIX.

And now that winter is in full swing, it’s time to swap your Jack and Coke with something more seasonal.

Luckily, Jack Daniel’s fans don’t have to wait until warmer weather to enjoy their favorite brand. The latest product from the Jack Daniel Distillery is their Winter Jack Tennessee Cider, or Winter Jack as it’s more commonly called. Crafted with Jack Daniel’s Old No. 7 Tennessee Whiskey and a seasonal blend of apple cider liqueur with holiday spices, it’s a strong antidote for the chilly air.

Winter Jack has hints of apple, clove, cinnamon and orange, all of which are easily detected while the toasted oak and vanilla notes of the whiskey are subtler. After a successful launch this past fall, Winter Jack is warming people up across the country, hitting some major markets like New York, Massachusetts, Tennessee and Washington. By using the Jack Daniel’s Tennessee Whiskey as the foundation, it keeps with the tradition and doesn’t get drowned out by the added spices. Rather, the seasonal notes give it a uniquely smooth character.

Bryan Smith, Associate Brand Manager for Jack Daniel’s has witnessed first hand how consumers are embracing the new beverage. “People who try Winter Jack for the first time are often surprised that it doesn’t need to be mixed with anything because of the uniqueness and depth of its flavor,” explains Smith. “Our friends of Jack have really enjoyed the unique warm apple cider character wrapped around the foundation of classic Old No. 7,” adds Smith.

This isn’t the first time that the Jack Daniel’s team has come up with something innovative and out-of-thebox. A few years ago they released Tennessee Honey, a blend of Jack Daniel’s Old No. 7 Tennessee Whiskey and honey liqueur. With an amber yellow color and a blend of cinnamon and floral notes, it was a seamless combination of sweet and spicy flavors. It also managed to build a bridge between regular whiskey drinkers and those who generally order cocktails.

After the success of Tennessee Honey, it seemed only natural that Jack Daniel’s transition to something representative of the season. On a surface level, it’s one way to introduce a hard liqueur to those who prefer spirits like vodka, and the spices work to enhance the overall taste. If Winter Jack is as popular as Tennessee Honey has become, it’s likely that more flavored whiskeys will join the collection.

White Cider INGREDIENTS 4 oz. Winter Jack 1 oz. Caramel Sauce 4 oz. Half & Half PREPARATION Stir ingredients together in a microwave-safe glass, heat and enjoy.

Jack Daniel’s Winter Jack Tennessee Cider is available in the following states through the end of February: Alaska, Colorado, Connecticut, Delaware, Georgia, Idaho, Illinois, Indiana, Kentucky, Maine, Maryland, Michigan, Minnesota, Massachusetts, Nevada, New Hampshire, New Jersey, New York, North Dakota, Ohio, Oregon, Pennsylvania, Rhode Island, South Dakota, Tennessee, Texas, Utah, Vermont, Washington and Wisconsin.

So fight off the winter cold and warm up your season.

Snuggle up with Winter Jack.

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Savory Yourself

From

Boring

Cocktails

By Francine Cohen

The East

Created by Manny Hinojosa

INGREDIENTS 1 1/2 oz. Bombay Sapphire East Gin 1 oz. The Perfect Purée Sweet Hibiscus 1/2 oz. Creme de Peche 1 oz. Lemon Juice Tonic water

PREPARATION Combine all the ingredients with ice, stir and serve.

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AS CHEFS AND DINERS EXPERIENCE AN ONGOING LOVE AFFAIR WITH AUTHENTIC ETHNIC FLAVORS FROM PLACES SUCH AS SOUTHEAST ASIA, SOUTH AMERICA, MEXICO AND INDIA, AND FLAVORED SPIRITS ARE ALL THE RAGE, IT IS NO WONDER THAT THESE FAR FLUNG FLAVORS ARE ALSO INFLUENCING THE BAR.

T

his influence is seen on base spirit choices and ingredients in many cocktails. Bartenders stock indigenous spirits like Cachaça, Mezcal and Pisco alongside the expected whiskies, gins and vodkas in an effort to express their creativity and pair complimentary flavors that appeal to guests’ tastes and desires to try something new.

Michele Lex, Director of Marketing and Sales Operations at Perfect Purée, the Napa Valley based purveyor of sweet and savory purées, zests, and blends used by chefs and bartenders, sees tropical notes trending in the brand’s high volume accounts where Carmelized Pineapple is a big seller. She comments, “What you’re seeing is the variation of spices and herbs that are happening in culinary also happening in the bar. We’re seeing a shift in culinary cuisine; so, for instance, now that we are going towards more Filipino foods I’m expecting we’ll see more spices like tamarind. Essentially, there are a lot of great flavors that started in the kitchen - yuzu, for instance - that whether used for pastry or savory have made their way to the bar. Our Yuzu Luxe Sour started in the kitchen and translated to the bar. It’s a superior sour that you can incorporate into your bar program easily because sours are a classic bar ingredient.”

Perfect Purée’s ingredients are called culinary inspired for a reason. Lex continues, “In particular I think of our Thai Basil; Asian inspired cuisine has been the rage for the last five years and it was a no brainer for us to make the transition to the purée.”

like El Fuerte to Zuchman’s creatively elevated bar food. Kennedy explains the importance of connecting the bar to the kitchen, “You have to have the same emotional feel. If he did the food he did - which is absolutely amazing - but I did hoity toity cocktails it wouldn’t have worked and would have brought drink check averages down.”

In an effort to keep check averages up and food costs down at Agricola, Princeton’s celebrated market driven restaurant, Assistant GM/Beverage Manager Billy Van Bolsen taps the “use it all” philosophy of Executive Chef Josh Thomsen in keeping the Great Road Farm “Dirty” Martini on the menu. The brine from pickled vegetables that Thomsen cans makes its way into the cocktail while the pickled vegetables are a nice side car snack.

Also seeing recycled uses are the blood oranges, which are ordered for both desserts and a cocktail.

Van Bolsen says, “We work as much as possible with the pastry team utilizing their skills in the kitchen and working it into the bar.”

Matthew Biancaniello, Cocktail Consultant - Eat Your Drink sees savory flavors on the rise at the bar. He says, “ To me, most of the interesting hard to describe flavors are in savory cocktails.” Sharing Van Bolsen’s belief that working closely with the chef can innovate what happens behind the bar he concludes, “The best way to connect with chefs in the kitchen is to spend time with them, follow them to the farmers market, learn about the equipment they have and how it can relate to what you are doing. Maybe they introduce you to an ingredient you never knew about that strikes lightning in your head.”

Alan Kennedy, owner of Cask Strength Consulting, transitioned kitchen flavors into his beverage program at Nashville restaurant, Two Bits. There he worked closely with Executive Chef Will Zuchman to pair drinks

Side

r a B

The Perfect Purée of Napa Valley helps bartenders mix up some savory cocktails.

Give the latest flavor, Sweet Hibiscus, a mix.

Hibiscus Margarita Created by Manny Hinojosa

INGREDIENTS 2 oz. Cazadores Reposado 1 oz. The Perfect Purée Sweet Hibiscus 1/2 oz. Agave nectar 1/2 oz. Fresh Lime Juice Salt (for rim)

PREPARATION In a mixing glass combine all the ingredients with ice, shake and serve in a salted margarita glass.

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{ Some like it Hot} Photos courtesy Brooklyn Brewery

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By Mike Gerrard

I

n the Gruut Brewery in the beautiful and historic town of Ghent in Belgium, they make beer in the old-fashioned way. No, not by using hops, which is a comparatively recent method in brewing’s 10,000 years or so of history. At the Gruut they use gruit, the mix of herbs and spices that was traditionally used in Europe until hops came on the scene.

Meanwhile, during the Mexican Revolution in 1910, General Don Augusto Michel is credited with adding lime and hot sauce to beer to create the Michelada, which he then gave to his troops to perk them up. So there’s nothing new about adding both spices and spicy ingredients like hot sauce and chilies to beer to give brews a kick. It used to be that you would only get spiced-up beers on a seasonal basis, and many breweries still do make their seasonal favorites, but the demand for beers with a punch is so great that many can be had all year round.

It isn’t just craft breweries making beers with spices and chilies either. Budweiser makes its own version of the Michelada in three different styles and even recommends adding your own dash of hot sauce if their Picante isn’t picante enough for you. Samuel Adams’s brew The Vixen has both cinnamon and chilies in it, while their new seasonal beer, Cold Snap, combines spices with fruit and flowers.

Last fall the Brooklyn Brewery tried an intriguing experiment. They created one of their special Brewmaster’s Reserve beers, the Brooklyn Cuvée La Boîte. This was made in collaboration with the chef and spice shop owner Lior Lev Sercarz, author of The Art of Blending, and the beer includes rare Espelette peppers from the Pyrénées Mountains in France.

Milwaukee’s Lakefront Brewery has a Holiday Spice Lager Beer, which has cinnamon and cloves and has won numerous awards. Blue Moon’s Ginger Spiced Ale has, yes, ginger as well as cinnamon, while Shock Top’s Pumpkin Wheat throws in several spices, including nutmeg, cinnamon and cloves. Numerous brewers produce spice-filled pumpkin ales in the fall, like the Imperial Pumpkin Ale made

by Dry Dock Brewing in Aurora, Colorado.

This intensely flavored ale is definitely one for the spice-lovers, with Saigon and Indonesian cinnamons, nutmeg, ginger, allspice, mace and cloves.

The Dogfish Head Brewery in Milton, Delaware, is a big fan and promoter of spicy beers.

Their Punjabi Export uses the Asian spice mix garam masala, which literally means ‘hot

spices’ and includes cinnamon, cloves, cumin, coriander, peppers and other spices. Another of their beers, Namaste, uses lemongrass and coriander, while their seasonal Punkin Ale also has the spicy flavor of fall.

Chili is a whole other story too. The Beer Advocate website lists 58 chili beers, including what claims to be the original. Caved Creek Chili Beer was created by a guy called Crazy Ed in Arizona in 1992, and while Crazy Ed has now retired to Mexico, you can still buy his beer from Alabama to Wisconsin.

There are several chili beers brewed in Colorado. These include Patty’s Chile Beer, fermented with Anaheim and ancho peppers and made by Wynkoop, the brew-pub founded in Denver by John Hickenlooper, now the State Governor. Over in Boulder at Twisted Pine Brewing you’ll find two chili beers. Billy’s Chilies has five different chilis in the mix while Ghost Face Khillah has six types of chili. These are the Anaheim, Fresno, jalapeño, Serrano, habanero and the ghost pepper (which is 200 times as hot as a jalapeño). The Hot Sauce Addict website declares this to be the hottest chili beer in the world, and it was made by Twisted Pine’s brewers when some people said Billy’s Chilies wasn’t hot enough.

So, when it comes to beer, some like it hops and some like it hot. Whatever your taste, though, there’s a spicy brew for you.

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WARM THE BELLY ADD A LITTLE CHEER TO ANY WINTER EVENING WITH THESE WARMING CONCOCTIONS.

CARIBBEAN CIDER Nestled in the burbs of Philly, The Paramour offers guests a chance to warm up and embrace liquid therapy with their Caribbean Cider and Pearamour cocktails.

INGREDIENTS 2 oz. Blue Chair Spiced Rum 1/2 oz. Art in the Age ROOT 1/2 oz. Brown Sugar Syrup 2 oz. Apple Cider Splash Lemon Juice 3 Fresh Sage Leaves

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PREPARATION For Brown Sugar Syrup: 1 part Brown Sugar into 2 parts water.

Simmer until sugar is completely dissolved. Muddle sage with brown sugar syrup in cocktail shaker.

Add all other ingredients over ice and shake. Pour into rocks glass.

Garnish with a fresh sage leaf.

PEARAMOUR INGREDIENTS 3 oz. Grey Goose La Poire Vodka 1/2 oz. Canton 1/2 oz. Simple Syrup Splash Lemon Juice 2 Dashes Plum Bitters

PREPARATION Chill and shake all ingredients and strain into a sugar-rimmed Martini glass. Garnish with a lemon twist.

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WHITE RUSKIE Light Group’s Lead Mixologist, Michael Monrreal, has concocted this “mood cocktail” to keep you warm while the aphrodisiac ingredients will increase the sultry energy of those who dare to take a sip. Offered at Lily Bar & Lounge, located in Sin City.

INGREDIENTS 2 oz. Stoli Vanil 1 1/2 oz. Bailey’s Hazelnut 1 1/2 oz. Marie Brizard Chocolat Royal

PREPARATION Shake and strain over ice in a snifter glass. Garnish with espresso sugar rim.

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MEXICAN COFFEE Provided by the creators of NightUp, the full service nightlife planning and promotions app.

Don’t let the cold stop you from having a good time.

INGREDIENTS 1 oz. Patrón Tequila 1 oz. Kahlúa

PREPARATION Pour the shots into a mug, fill with hot coffee, garnish with whipped cream.

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SPOTLIGHT

HOTSPOT

Upstairs at the Kimberly Hotel

Rooftop moments in New York are rare and special ones. Thirty stories up, guests can appreciate gorgeous Manhattan views from the comfort of the Kimberly Hotel’s chic lounge.

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The retractable glass ceilings and walls at The Kimberly Hotel set the scene for amazing panoramic views.

Upstairs at The Kimberly Hotel boasts a smart indoor/outdoor design with three separate areas and retractable glass ceilings and walls. The management is especially proud of its panoramic views, which showcase the Chrysler Building.

Upstairs at the Kimberly Hotel is known for its signature drinks and small plates, which offer an easy and relaxed way to unwind and enjoy a multiplicity of flavors. The cocktail menu is designed by the multi-talented perfumer, flavor chemist, and mixologist, Alex Ott. The signature cocktail, The Chrysler, is a champagne cocktail made with Hennessy Black cognac, honey, lemon, and lime.

For something floral, you will want to try the Autumn in New York cocktail, made with Pisco, sweet vermouth, and ginger liquor. And for a traditional option, the Bittered Sling, composed of rye whisky, Amaro, Fernet, honey, and bitters, will keep you feeling warm and cozy even in the wintertime.

To accompany your drinks, you’ll want to share small bites with a group or date (or let’s face it – you may want it all for yourself). The menu, created by Executive Chef David Andrews, is abundant with decadent options like truffled mac & cheese, Kobe burger sliders, and spiced duck cigars with pomegranate dipping sauce.

If all you desire is to finish your weekend in style, you can opt to dine at brunch and try menu items like the lemon zest pancakes with lemon curd, one of several versions of eggs Benedict, and buttermilk waffles with vanilla whipped cream and berries.

The nighttime view from outdoors is particularly stunning. With strings of lights overhead and the Chrysler in clear view, there’s something intimate and romantic about the spot. The venue has been thoughtfully constructed and designed. Outside, the furniture is a sophisticated combination of modern and neo-gothic and lush ivy climbs the walls, which gives the space the vibe of a real retreat in the heights of the city.

Upstairs at Kimberly’s has incredible appeal that makes it ideal for different occasions. Date night, a bachelorette party, a corporate gathering, and a Mother’s Day brunch would all be made special by this elegant environment. The setting is luxe; visitors will want to get gussied up for a dress code that’s upscale but not imposing. The understated and expensive crowd is part of The Kimberly’s charm. In happy view, relaxing in high style is the way to be.

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LAST CALL

CHILLIN’ WITH

On Grimm Fans On Wine

I think it’s a very loyal fan base, and it’s thanks to their loyalty that we’re continuing to survive. I think we’ve really found our scene.

I’ve been grading wine and studying wine for a bunch of years now just as a hobby.

There’s a zillion wines out there, so it’s a never-ending journey.

But I’m no expert. I’m a hacker, I’m a sucker, I’m a total dilettante when it comes to wine.

Cooking

I like to cook but don’t do it much because my wife is so goddamn good at it she winds up just doing most of the cooking.

Down Time

I do a lot of reading. It exercises your imagination. I also like to travel and cook.

Drink

I love wine. I think it’s a miraculous thing that exists. I think it’s ancient and fantastic.

My father had always enjoyed wine but he was sort of a California Cabernet geek.

He wasn’t one of these guys who said, ‘Come here son, let me tell you about wine,’ he just kind of had it around and expected me to sort of osmosize.

Silas Weir Mitchell PLAYING FAN-FAVORITE ROLE OF ‘MONROE’ ON THE NBC HIT SERIES GRIMM; STAR SILAS WEIR MITCHELL IS THE REFORMED WOLFEN WIEDERBLUTBAD CREATURE. ALONG WITH PLAYING A SUPERNATURAL AID ON CAMERA, WEIR MITCHELL IS ALSO QUITE SPIRITED OFF SET. HE IS A HUGE WINE AFICIONADO. THE THIRD SEASON OF GRIMM AIRS FRIDAY NIGHTS AT 9:00PM ON NBC.

Photos by Jeff Katz Photography

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SOME MEN ARE

KICKED OUT OF BARS

OTHERS ARE KICKED OUT OF

COUNTRIES IN 1960, THE REVOLUTIONARY REGIME IN CUBA ILLEGALLY CONFISCATED ALL THE BACARDI COMPANY’S CUBAN ASSETS WITHOUT COMPENSATION AND FORCED THEM OUT OF THE COUNTRY. THE BACARDÍS LOST THEIR BUSINESS AND THEIR HOME, BUT AS HISTORY HAS PROVEN, NOT THEIR SPIRIT. THEY SIMPLY STARTED OVER SOMEWHERE ELSE.

LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2014. BACARDÍ, BACARDÍ UNTAMEABLE and the BAT Device are trademarks of Bacardi & Company Limited. Bacardi U.S.A., Inc., Coral Gables, FL. Rum - 40% Alc. by Vol. BACARDI.CoM