Chilled Magazine - Volume 7 Issue 4

CHILLED RAISE YOUR SPIRITS

TIKI TRENDS TAKING OVER CURATORS of the CUBE TOAST the ICE AGE

GARY SINISE and THE LT. DAN BAND FEEL GOOD GRAPES

TALKING TALL

about TEQUILA

MAI TAI TIME

Volume 7 - Issue 4 U.S. & Canada $4.99

DISPLAY UNTIL OCTOBER 28TH, 2014

The FAMOUS FANS of

PURA VIDA TEQUILA

FACUNDO BACARDÍ SPENT

10 YEARS PERFECTING HIS RUM

H O P E F U L L Y, YOUR BARTENDER IS A

LITTLE FASTER PERFECTION TAKES TIME. THAT’S WHY 151 YEARS AGO DON FACUNDO BACARDÍ MASSÓ EXPERIMENTED WITH AGING, SHAPING WITH CHARCOAL FILTERS AND BLENDING HIS RUM TIME AND TIME AGAIN. ONLY WHEN HE HAD THE FINEST BLEND WOULD HE ADD HIS NAME TO THE BOTTLE.

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

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.

Over  fruit purees, specialties & blends ORDER SAMPLES perfectpuree.com/fywsample

Complimentary to foodservice professionals only

www.perfectpuree.com • (800) 556-3707

to $5,000 H OW I T WO R K S The Perfect Purée is challenging bartenders to show off their creativity.

1. Order complimentary samples from perfectpuree.com/fywsample 2. Craft a masterpiece cocktail using one of The Perfect Purée’s delicious flavors 3. Submit your recipe to chilledmagazine.com/flavoryourway

Contest runs June 15, 2014 - September 14, 2014. Visit chilledmagazine.com/flavoryourway for complete details.

CONTENTS

VOLUME 7 - ISSUE 4

features

72

82

90

Agave with rhythm

An icy revolution

Tropical Mixology

Pura Vida Tequila

Spiked Slushies

Recipes

76

84

94

So darned delicious

Classic and Mystique

Mai Kai, Ft. Lauderdale, FL Hula’s Modern Tiki, Phoenix, AZ Tiki trends, then and now

Tiki And Tasting

Vermouth

78

86

Tahona-only technique

Vodka Exceptionnelle

Roca Patrón Tequila

Grey Goose VX

80

88

Future safe rum

Curators of the Cube

Flor de Caña

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CHILLED MAGAZINE

The Ice Plant

Hot Spots

NOTHING PAIRS BETTER WITH COLD

GET STARTED! STARTWITHSTOLI.COM • Bartender’s Dream Library • Videos & Tasting Notes • Vodka Recipes & Trends • Featured Bartenders SAVOR STOLI® RESPONSIBLY. Stolichnaya® Premium Vodka. 40% Alc./Vol. (80 proof). Distilled from Russian Grain. Stoli Group USA, LLC, New York, NY ©2014 Spirits International, B.V.

CONTENTS

VOLUME 7 - ISSUE 4

departments

PUBLISHER Jeff Greif

Editor’s note

EDITOR IN CHIEF Gina Farrell

VOLUME 7 - ISSUE 4

ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel

10 A Message From Juan Coronado

MANAGING EDITOR Anthony Caporale

Bottoms up 12

14 16

Cool Products Stuff you need to know about Cool bottles – Short and Stout How to – Make Frozen Drinks

The locals

EXECUTIVE EDITORS Vicki Cruz Nicole DiMattei ADVERTISING COORDINATOR Amanda Rodriguez

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ADVERTISING ASSISTANT Devan Banks Tatiana Pawelec

20 Bartender Submission

Dustin Haarstad 22 Bartender Submission

Allison Widdecombe 24 Distiller Profile

Caley Shoemaker, Hangar 1 26 Brand Owner Profile

Ken Austin, Tequila Avión 28 Bar Owner Profile Tosh Berman, Cake 30 Brand Owner Profile

Danny and Moy, Milagro Tequila 32 Marketing Profile

TEAM Enterprises 34 Brand Owner Profile

Jose Pepe, Casa Noble 36 Competition

Flavor Your Way,

The Perfect Purée of Napa Valley 38 Barfly

Ginologist, Jamie Evans 42 Spirited Pairings 123 Organic Tequila 44 Spirited Juicing Ritual Wellness 46 Spirited Star Gary Sinise, Josh Cellars 48 Spirited Sports The McGah Family

88

CONTRIBUTORS Juan Coronado, Daniel Parker Guidry, Jamie Evans, Nick Detrich, Stewart Lawrence Skloss, Richard Fri, travelsquire.com PHOTOGRAPHERS Cover Photo: Ross Halfin www.rosshalfin.com Images: Shutterstock.com SUBSCRIPTIONS TO SUBSCRIBE TO CHILLED MAGAZINE (PRINT OR DIGITAL EDITION AVAILABLE ON YOUR TABLET AND SMART PHONE VIA OUR CHILLED APP) LOG ON TO CHILLEDMAGAZINE.COM HOW TO REACH US INFO@CHILLEDMAGAZINE.COM

Advanced Mixology

52 Drink In History – The Piña Colada 54 Buzz Worthy – RumChata Freedom Bottle 56 In the Know – Naranja, Margarita’s Secret 58 Food Know How – Jalapenos 60 The Buzz – Best Bloody Mary, Absolut Vodka 62 The Next Mix – Pink Himalayan Sea Salt 64 Spirited Salute – Stand Tall, Tequila Corralejo 66 Spirited Launch – Bird Dog Moonshine, Peppermint

18 Behind the Cinnamon Bar 40 Celebrity Sips – Tropical Tipplers 50 Lift Your Spirits – Jack Daniel’s Winter Jack 68 Shaking & Stirring – Launches 96 Last Call – Chillin’ with Kearran Giovanni

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CHILLED MAGAZINE

PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Frankie Corrado, Michael Tulipan Megan Eileen McDonough, Francine Cohen, Cydnee Murray, Lesley Jacobs Solmonson, Michael Nagy, Lynda Calimano

18

Mix it up

ART DEPARTMENT Daniel Batlle Rick Jensen Rogier Stoel Jackson Ryan

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ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 7 - Issue 4 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 NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

The new standard for luxury, style and taste from Grand Marnier.®

INTRODUCING CUVÉE 1880 ®

CUVÉE DU CENTENAIRE First introduced in 1927 to commemorate the 100th anniversary of our Maison’s founding; we now proudly unveil a new presentation of our classic packaging.

Our newest expression, Cuvée 1880 celebrates and pays homage to the year that Grand Marnier Cordon Rouge was created by our founder, Louis Alexandre Marnier Lapostolle.

QUINTESSENCE Our limited annual release is a premier blend of rare Grande Fine Champagne XO Cognacs with our famous essence of orange parfum.

EDITOR’S NOTE

VOLUME 7 - ISSUE 4

Photos By Jennifer Mitchel Photography

GUEST EDITOR JUAN CORONADO

The seductive aroma of molasses has always attracted me and I remember the first time I tasted it. I was on a weekend getaway with my family and we were driving through the town of La Romana in the Dominican Republic. We were passing by the sugar refinery or “La refineria” as the locals call it, when my mother decided to stop and award us with some lemonade. This was a made to order, a very simple process as it should be with all lemonades: limes (since we rarely grow lemons in the DR), water to cut down the acidity and a mysterious dark liquid called “Melao” which substitutes for sugar. In those days I couldn’t quite understand the relationship between the flawless refined white sugar and the sticky, muddy, dark and dense liquid, but in my beginner’s opinion it was much better in flavor. No wonder today that all things molasses, especially rum, are of interest to me.

Rum is the most versatile of spirits; it can appear colorless, pale gold, gold, dark and very dark and can have an extensive array of flavors and aromas. With rum, we can let our creativity run free and craft the most amazing concoctions utilizing tools like cocktail shakers, citrus squeezers, mesh strainers and molenillos, aka “swizzle sticks.”

And, while we’re on my favorite subject, I’m especially excited to be a part of this issue of CHILLED focusing on Tiki cocktails, which are undergoing a resurgence in rum culture today.

For me, rum is a lifestyle and one that should be celebrated.

Salud!

o Juan Coronad

TRUE RUM SENIOR BRAND AMBASSADOR, NEW YORK With more than 16 years in the food and wine industry, Coronado has built an impeccable reputation as an award-winning mixologist and entrepreneur. He is the cocktail innovator for Think Food Group, led by Chef Jose Andres. Coronado won several “Rum Cocktail Awards” as well as the “Classic Martini Contest” at the Astor Center. Mentored by world renowned Rum Master Senor William Ramos, he joined the Bacardi® team where his passion for rum and his hands-on industry experience make him an excellent brand ambassador for the U.S. and Caribbean markets.

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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

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT VODKA MARTINI SKINNY FREEZER

Low-calorie frozen martini, like an ice pop for adults, come in flavors like Appletini, Cosmo or Lemon Drop and are perfect for the beach or poolside. slimchillers.com

ICE BALLS

One of the most important ingredients in any cocktail is the ice. Make sphere shaped ice cubes ideal for classic cocktails and spirits on the rocks. Ice balls dilute slowly and won’t water down you drink. shopmastrad.com

PINEAPPLE CUTTER

Curtis Stone, Celebrity Chef best known for his work on The Apprentice, introduces his ingenious tool used to create perfect pineapple rings that can add that special something to your tropical-inspired cocktails.

Try garnishing your cocktails with grilled up pineapple rings. Yum. HSN.com

QUENCH MOJITO MASTER

In celebration of recent National Mojito Day, check out this one tool that masters the making of the Mojito. Its a jigger, knife, mint cutter, muddler and stirrer. With this tool, you can juice, muddle and stir your way to a master Mojito. quenchproducts.com

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INTRODUC ING SVEDKA STRAWBERRY LEMONADE A BRIGHT BLEND OF LEMONADE W I T H SW E E T W I L D S T R AW B E R RY F L AVO R S A VA I L A B L E I N 1 .75 L , 1 L , 75 0ML , 375 ML A N D 5 0ML

BOTTOMS UP!

COOL BOTTLES

SHORT AND STOUT

AGAVE LOCO PEPPER CURED TEQUILA

This newly designed bottle packaging actually protects the delicate pepper flavors inside. The darkened glass preserves the natural flavors of jalapeño, Serrano and habanero peppers providing consumers with a rare sweet and spicy taste experience.

MONKEY 47 GIN

The bottle is the reincarnation of an old pharmacy bottle, which Managing Director of Black Forest Distillers, Alexander Stein discovered while walking with his son. The brown glass, used not for design but purely for quality, affords protection from the light. The label is hand-drawn, and depicts episodes from Montgomery Collins’ past.

CAYMAN JACK MARGARITA

Hand-crafted, ultra premium malt beverage with real ingredients, like organic limes and cane sugar, and packaged in six-packs alongside beer.

The bottle is thick with a glass imprint designed to beckon the poolside or the beach.

COPACABANA RUM

Celebrity chef Alex Garcia and Restaurateur Spencer Rothschild, Barrio Spirits and the legendary nightclub Copacabana, NYC, introduce Copacabana 1940, a 7 year-old Añejo Rum. The oval-shaped bottle is made

by Saver Glass from France and is decorated with the iconic Carmen Miranda.

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INSPIRED BY THE ISLAND LIFE OF MULTIPLATINUM SINGER-SONGWRITER

KENNY CHESNEY BOYS OF FALL

1 1/2 oz. Blue Chair Bay White Rum 1 oz. fresh grapefruit juice 1 tsp. maple syrup

DIRECTIONS: Add ice, ingredients, then shake it up like you mean it.

Add into ice-filled rocks glass, and add a grapefruit slice.

Imported and bottled by Fishbowl Spirits, Rochester, NY.

BOTTOMS UP!

HOW TO

HOW TO MAKE FROZEN DRINKS

By Daniel Guidry

T

hese perennial favorites have seen their popularity wax and wane over the last decade, with many craft bartenders eschewing them as the quintessential “dark ages” serve. “The return to classic cocktails brought attention to classic methods, but left some fun techniques like blended drinks behind,” notes Daniel Guidry, bartender at Pépé in Portland, OR. Thankfully, the industry is starting to shrug off such prejudice and once again appreciate recipes for their guest appeal and potential profitability. Frozen drinks score high on both counts, and mastering their preparation should be part of any serious bartender repertoire. After all, when you’ve finally had it with your manager’s latest sidework obsession and the Sazaracs, Swizzles, and Sidecars have run their course, you’ll always be able to get a job in the islands making Piña Coladas!

Step 1

Step 2

Step 3

Cold Ingredients Keep all of your ingredients and glassware as cold as possible. “We keep anything over 20% alcohol in the freezer with the ice cream and glasses,” Guidry points out. “Any ingredient that can transition from freeze into a solid stays on ice or in a fridge.” The colder you keep your ingredients, the longer you can blend them without melting the contents. The liquids get good and frosty, and the solids stay nice and smooth.

Small Ice Use the smaller ice particles not whole cubes. The bigger the cubes, the harder your blender has to work. Pépé uses restaurant quality pebble ice to blend up drinks, but you can use crushed ice from a hand cranked ice crusher, Cuisinart, or Lewis bag. The smaller the ice particles are the faster you can blend them into the drink without melting the contents.

Add Salt There are two benefits to adding salt to your blended drinks: salt affects our other sensory perception by brightening acids, filling up sweetness, and masking bitterness, and it contributes a savory quality as well. It also lowers the freezing point of liquids – or in other words, it lowers the melting point. This is a win-win if you want to give your drink that added layer of taste complexity while keeping it from melting too quickly.

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CHILLED MAGAZINE

DANIEL PARKER GUIDRY Daniel Parker Guidry was raised in Oregon’s beautiful Southern Willamette Valley.

He blends his interest in history and technique together to create lively cocktails at Pépé le Moko and Clyde Common in Portland, Oregon.

Equipment

PÉPÉ GRASSHOPPER “At Pépé we know that going to a bar is about having a good time,” says Guidry, “so we thought a boozy milkshake would remind people that they can have fun while drinking highly crafted beverages.”

Countertop or Immersion Blender Ice Scoop Straws

INGREDIENTS

1 1/2 oz. Creme de Menthe 1 1/2 oz. Creme de Cacao 4 oz. Vanilla Ice Cream 8 oz. Crushed Ice 1 oz. Half-and-Half 1 tsp Branca Menta Pinch of salt PREPARATION

Add all of these ingredients in order, blend until smooth, and serve in a fountain shoppe glass with a fresh mint garnish (less is more).

TIP

Use an immersion blender or your blender’s pulse feature until the ingredients are integrated, then blend continuously until smooth. “A blender without enough power runs the risk of blending up the liquids while tossing the solids around,” Guidry advises.

GO PRO

Double-blend your frozen drinks. After the initial 30-second blend, remove the blender bowl from the base, give it a good shake, and then blend again for another ten seconds. This will make sure there are no large chucks of ice in your serve.

CHILLEDMAGAZINE.COM

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MIX IT UP

BEHIND THE BAR

BEHIND THE

Cinna mon BAR JACK DANIEL’S TENNESSEE FIRE Jack Daniel’s Old No.7 naturally infused with red hot cinnamon liqueur delivers an incredibly smooth and delicious taste. “The flavored whiskey category continues to grow and we think the time is right to offer our whiskey with the heat and spice of our own red hot cinnamon liqueur,” said John Hayes, Senior Vice President, Managing Director of Jack Daniel’s.

FIREBALL CINNAMON WHISKY

Remember Red Hot candies as a kid? Fireball has managed to bottle that cinnamon candy taste.

“It tastes like heaven, burns like hell.” Fireball packs on the heat, it is great on its own or mixed in a drink.

EARLY TIMES FIRE EATER Hot Cinnamon Liqueur with an aromatic blend of warm bakery cinnamon, brown sugar and a hint of cinnamon stick with delicate whisky notes. Step right up for a hot cinnamon sensation.

BIRD DOG HOT CINNAMON FLAVORED WHISKEY

An intense aroma of sweet cinnamon that is full of red hot spice mingling with the finest Kentucky Bourbon Whiskey. This whiskey is perfect straight or on the rocks. Add Bird Dog Hot Cinnamon to your Bloody Mary for an out of this world pick me up.

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CHILLED MAGAZINE

For a complete list of rules and regulations, log onto www.NYCWFFBestBloody.org No Purchase Necessary. Void Where Prohibited. Must be 21+ to enter.

ENJOY WITH ABSOLUT RESPONSIBILITY.®

THE LOCALS

BARTENDER SUBMISSION

Dustin Haarstad Canon Whiskey and Bitters Emporium Seattle, Washington

“I get paid to play with fire and sharp objects!” exclaims Dustin Haarstad, bartender at Seattle’s venerable Canon Whiskey and Bitters Emporium, and as such, holder of one of our industry’s most coveted positions. “It’s an absolute blast to work with an almost 4,000-bottle arsenal, a myriad of bitters, liquid nitrogen, fresh herbs from our garden, and geeky laboratory machinery.” After ten years behind the stick, he’s certainly earned his place in one of the greatest bars of our time.

“Canon has the largest spirit selection in the Western hemisphere, and the largest vintage spirits selection in the world,” Dustin notes. “We were also fortunate enough to have won ‘Best Drink Selection in the World’ at Tales of the Cocktail last year.”

Quite a journey from the small bar and bistro in Seattle where Dustin got his start. “By day it was a popular lunch destination for University of Washington professors, and it was swarmed by tattoo and music industry people at night,” he recalls. “It was an eclectic bar, and I just knew I was onto something.”

Photos Courtesy Blind Tiger Cocktail Company

Recently, Dustin has been experimenting with making various salt and acid solutions to elevate his drink recipes. “I’ve found that ascorbic acid is a great way to enhance the mouth-feel of a cocktail,” he observes. Look for a How-To from this industry innovator in an upcoming issue of Chilled!

When not at Canon, you can find Dustin at the helm of Blind Tiger Cocktail Company, and spreading the gospel of agave spirits as the International Brand Ambassador for Tequila Fortaleza. He smiles, “I truly love this industry.”

V.O.C. COCKTAIL INGREDIENTS

3/4 oz. Bols Genever 3/4 oz. Cynar 1/2 oz. Cherry Herring 1/2 oz. Pedro Ximenez Sherry 2 Dashes Angostura Bitters 4 Drops Saline Solution 4 Drops Ascorbic Acid Solution PREPARATION

Smokey scotch rinse on the glass.

Stir until chilled and strain into coup glass.

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CHILLED MAGAZINE

Authentic margaritas never use ordinary triple sec, only the finest Mexican ingredients, that’s why they taste so good. Now you can finally recreate the number one selling cocktail Americans have been in love with since Don Carlos Orozco famously created the very first margarita back in 1941. Naranja is the same authentic Mexican orange liqueur used then, and of course throughout Mexico today. It’s the perfect orange liqueur to complement your premium spirits, we of course prefer Pura Vida 100% blue agave tequila.

One sip and you’ll know why.

Pura Vida Tequila - Taste The Good Life www.PuraVida.mx

ALC.40% By Vol./80 Proof Produced and bottled in Mexico by La Madrilena S.A.de D.V. Imported by Pura Vida Spirits Company, Houston, Texas Enjoy the Good Life, but Enjoy it Responsibly

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

1• 00• ber mem

Photo courtesy of Adam Larkey

Allison Widdecombe Williams & Graham Denver, Colorado

Allison Widdecombe has been bartending in many cities and even different countries for the last eight years. She grew up in rural Hawaii, taking in its very unique culture and later expanding her knowledge to include several other cuisines and cultures as well.

THE WANDERLUST INGREDIENTS

2 oz. Tanqueray 10 1/4 oz. Liquor Strega 1/2 oz. Lime Juice 1/2 oz. Vanilla Bean Syrup 1 Dash Angostura 4 Cubes Pineapple Egg White PREPARATION

Muddle pineapple with vanilla bean syrup.

Add all the other ingredients and dry shake vigorously. Add ice, shake and double strain into chilled cocktail glass. Garnish with piece of pineapple and Angostura decoration.

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Allison currently works at Williams & Graham, in Denver, Colorado. This speakeasy-themed cocktail bar has received much recognition since opening. Since moving to Denver a couple of years ago, Allison has also received some acclaim herself. She won the title of Front Range’s most inspired bartender through the GQ/Bombay Sapphire Denver competition, as well as the Tequila Ocho’s Viva Sangrita Competition. On top of this, she recently won the regional semi-finals of the Diageo World Class competition, becoming a finalist in the prestigious Diageo World Class United States finals where she won the Ritual Theater category.

As for advice to new bartenders, Allison believes in gaining a wide range of experience. “I owe much of my knowledge to traveling and learning in different places from different perspectives,” she says. “I earnestly believe in learning about the culinary arts, as extensive food knowledge helps infinitely behind the bar.”

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

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

sailorjerry.com RESPECT HIS LEGACY. DRINK SAILOR JERRY RESPONSIBLY. ©2014 Sailor Jerry Rum, 46% Alc./Vol. William Grant & Sons, Inc. New York, NY.

THE LOCALS

HEAD DISTILLER PROFILE

hangar The Art of Craft Distilling

By Christopher Osburn. Photos Courtesy of Hangar 1 Distillery.

As a native of Denver, Caley Shoemaker was immersed in the craft distilling culture from a young age. She began her career with one of the pioneers in the craft industry, Stranahan’s Colorado Whiskey. “During my time at Stranahan’s, I had the opportunity to work under Head Distiller Rob Dietrich,” says Shoemaker. “Rob played a critical role in my development, teaching me about everything from the mechanics of distilling to how the chemistry of distilling affects the quality, texture, and flavor of the final product.”

In addition to immersing herself in the world of distillation, she loved interacting with visitors. “I was actively involved in the tasting room, tour program, and the administrative aspects of the distillery.” She considers Stranahan’s a valuable learning ground which eventually led Shoemaker to her new position of Head Distiller at Hangar 1 Vodka, “a brand that fully embraces the art of craft distilling like Stranahan’s.”

Shoemaker was originally hired at Stranahan’s as one of its first full-time tour and tasting room employees. “Stranahan’s is still a very small place, so I had the chance to really familiarize myself with all aspects of the operation.” She quickly became fascinated with distilling and jumped on the opportunity to apprentice under our Head Distiller. “During my time as apprentice, I learned the craft of distilling and began filling in on distilling shifts. My last position before leaving Stranahan’s was as Production Operations Administrator, directly supporting the distillery’s General Manager.”

Far from the Rockies, Hangar 1 Vodka is a true California staple. “While its roots are in Alameda, CA, it has wonderful support from the whole Bay Area and the State,” says Shoemaker. “I think bartenders and fans respond really well to the authentic flavors and fresh, in-season ingredients used to make Hangar 1.”

Like many, Shoemaker sees a rise in women becoming interested in distilling. “I feel like there is a rise in women becoming involved in many industries that were once seen as predominantly male.” She adds, “As far as distilling is concerned, I think women offer a different perspective to the distilling world that helps to push innovation in new directions.”

She’s quick to point out how honored she is to be the new steward of Hangar 1. “It is really exciting to be involved with such a quality, well established brand. I am looking forward to the future of Hangar 1 and sharing it with more people.”

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CHILLED MAGAZINE

Caley Shoemaker

THE LOCALS

FOUNDER AND CHAIRMAN PROFILE

Ken Austin

Tequila Avión By

the original partners in the newly formed private aviation company; Marquis Jet.” He and his partners built Marquis into a household name in the world of aviation. When they sold the business to Warren Buffet’s NetJets in 2010, he knew the time was right to make a change. “It was during my time at Marquis where I made the decision to begin working on my lifelong dream of creating the best tasting tequila in the world.”

There are many factors that make a tequila unique. “We use only the finest Agave, cook it for 48 hours under low temperatures in brick ovens and then cool it for a full day.” They then distill and remove a great degree of the heads and tails during this process, which as Austin says is an art form. “We filter Avión in a unique fashion that brings out the agave but surprises many with an incredibly smooth and delicious taste profile.”

Recently, Avión was voted best white spirit and best tequila at the San Francisco World Spirits competition.

“This was the moment I knew all of the hard work paid off as the true experts in our field recognized Avión.”

Christopher Osburn. Photos Courtesy of Tequila Avión.

F

or years, Ken Austin dreamed of creating the smoothest, most delicious tequila in the world. “I recognized there was a void in the category,” says Austin, the founder of Tequila Avión. “The ultra-premium tequila category had a number one brand, but there was no clear number two brand, as you see in almost every category and industry.” His idea came to fruition after working on and reworking recipes for a number of years before he finally came up with the formula he was completely happy with. “Everyone told me I was crazy, but I didn’t listen. Now, Avión is the fastest growing ultra-premium tequila brand in the world. This has been a true fairy tale story for me and my partners.”

Austin worked at the accounting firm Price Waterhouse after he graduated from college before moving on to the E&J Gallow winery in Modesto, California. “That was where I became a beverage guy at heart.” After that, he worked for The Seagram Company for ten years. This is where he became a true lover and connoisseur of tequila. “When Seagram was sold in 2001, I became one of

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CHILLED MAGAZINE

Avión has a unique relationship with the popular HBO television show Entourage. “Doug Ellin, the creator of Entourage, is a very close friend of mine and Kenny, my co-founder,” says Austin. “Doug was frustrated with the storyline he had for Turtle (Jerry Ferrara) and when we were together on vacation I mentioned he should maybe use our new tequila in the storyline for Turtle and Vince (Adrian Grenier).” Ellin loved the idea and took it from there. “It was true magic and our sales went through the roof when people discovered that Avión was a real tequila and one of amazing quality.”

The newest addition to the Tequila Avión collection is Avión Reserva 44. “In my opinion, it is the finest Extra Añejo tequila in the world.” They age Avión Reserva 44 for 43 months in American Oak whisky barrels and then a 44th month in petite oak barrels that are rotated daily. “The liquid is then hand filled into a beautiful fire polished crystal bottle and individually hand signed by me. We present 44 in a beautiful gift box and ship the bottles in wooden crates. There are just 744 cases of our handcrafted Reserva 44 Extra Añejo available worldwide.”

MIX UP YOUR LEGACY COCKTAIL AT THE USBG LEGACY 2015 COCKTAIL SHOWCASE SPONSORED BY BACARDI, KING OF RUMS!

®

REGISTER AT CHILLEDMAGAZINE.COM/LEGACY BEGINNING AUGUST 18TH.

SHARE WITH THOSE OF A LEGAL DRINKING AGE ONLY. LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2014 BACARDÍ, BACARDI UNTAMEABLE AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., CORAL GABLES, FL. RUM - 40% ALC. BY VOL. BACARDI.COM

THE LOCALS

BAR OWNER PROFILE

By Christopher Osburn, Images courtesy of Josh Ryan

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M

any people in the restaurant business start at the bottom and spend years working their way up through the ranks. Tosh Berman, owner of Cake Nightclub in Scottsdale, Arizona got his start almost twenty years ago in Montecito, California. “I was a busser my senior year of high school, and moved onto a server, then barback, bartender, bar manager, assistant manager and then general manager,” says Berman. He considers his experiences as an important component of both owning and operating, most importantly with his staff. “When an entry level employee knows that their leader worked his or her way from the same position and put in the same level of hard work and dedication, it builds respect and creates ambition.”

For Berman, Cake Nightclub is the natural progression of night time entertainment. In short, it’s a nightlife venue that provides both bottle service and cocktail service through reservations and walk-ups as well as some of the finest night time entertainment possible. But, according to Berman, it’s so much more. “Over the last few years, nightlife had seemed to have found itself at a fork in the road with one path leading towards Las Vegas format venues that are heavily predicated on DJ driven talent and the other being more of an avantgarde show performance based concept.” He doesn’t discount the appeal of both, though. “However, where the DJ driven venues can sometimes become too reliant on a DJ following and the show based venues commonly lack the excitement and flow of a Vegas venue format.”

He wanted to create something that was more of a hybrid.

A room that was designed and conceptualized as a big room style nightclub with a DJ booth, sound and lighting systems, expansive seating and fantastic music. “The difference being that while we have amazing DJ talent and a room to showcase it, we inundate our clientele with visual stimulation everywhere.” Whether it is girls on acrobat rings flying over the crowd, to stilt walkers, contortionists, fire breathers, and elaborate bottle presentations, to the outrageous costumes and accessories that adorn their staff, there is constantly something to visually excite the senses.

One of the biggest attractions at the nightclub is the bartenders, waitresses and mixologists, the Cake Dolls. “The Cake Dolls as we call them are simply all the amazing young women that are the center piece of our venues.” Berman encourages and creates incentives for those who take ownership in our brand. “The Cake Dolls are there to help showcase the Cake Culture whether at the venues or on the many non-work related team building experiences that help forge bonds and friendships among our team and as a result continues the positive operational connectivity while the venues are active.”

Berman says that Scottsdale was the perfect city to open a new club because of the incredible local demographics.

“We have been so graciously welcomed into the community and between the amazing climate and close proximity to Las Vegas and the entire west coast, it’s one of the few cities that has a real up and coming nightlife landscape.” Expansion is on the horizon with Cake Branded venues opening in San Diego in Fall 2014 and Chicago in the spring of 2015.

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THE LOCALS

BRAND OWNER PROFILE

DANNY AND MOY Milagro Tequila

FRESH THINKING

By Christopher Osburn, Photos courtesy of Shane McCauley

Milagro Tequila was founded in 1997 by Danny

Schneeweiss and Moy Guindi, two friends who found themselves drinking tequila in a bar in Mexico City, fueling an idea to create a better tequila. They wanted to create tequila that captured the modern Mexico that the pair grew up in. “Moy and I were bothered that their national drink did not reflect contemporary Mexico, which is filled with innovative architecture, art and design, and was no longer being crafted with traditional, old-world techniques,” says Schneeweiss.

They decided to take all the money they had and create tequila that would be a better ambassador of the Mexico they knew and loved. “The focus was on superior product quality and innovative brand management, aiming to replace old-fashioned images of ‘horses and haciendas’ with hip nightclubs and sleek cocktails.”

The difference between Milagro and other tequilas starts deep in the Jalisco highlands, where the finest blue agave in the world is grown .

In order to produce the best tequila in the world, they knew they’d need to be able to control everything from the agave all the way to the bottle. “We found an estate in the Jalisco highlands where they could grow and harvest their own agave.” They scoured Mexico and found a master distiller with generations of knowledge who was tired of being told to cut corners. “We worked with him to create a liquid that was fresh, crisp, and agaveforward.”

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Milagro has quickly ascended the ranks of the tequila world by keeping one foot in tradition and the other in the future. Their process combines the proven, oldworld techniques with modern technology in order to produce the highest quality product possible. “This award-winning tequila brand from William Grant & Sons captures the spirit of modern day Mexico through its entrepreneurial founders and artisanal bottles to the ingredients and distillation process,” says Guindi. Milagro is now the fourth largest super-premium tequila in the U.S. and the eighth largest super-premium tequila in Mexico. It’s steadily passed tequila manufacturers who have been in business for over two hundred years.”

They have won many awards including “Best in Show” across all white spirits at the San Francisco World Spirits Competition. Milagro also has won several “Best in Class” awards at the International Wine and Spirits Competition. “Most recently, Milagro Silver Tequila and Milagro Select Barrel Reserve Reposado won Spirits of the Americas 2013 GOLD virtual award and Milagro Select Barrel Reserve Añejo won Spirits of Mexico 2013 GOLD virtual award,” says Guidi.

Schneeweiss says that Milagro Tequila is different from other tequilas on the market because the process has always been about combining time-honored

methods of tequila production with fresh thinking.

“The difference between Milagro and other tequilas starts deep in the Jalisco highlands, where the finest blue agave in the world is grown,” says Schneeweiss.

“After harvesting, select agave piñas are slow-roasted followed by distilling in both pot and column stills for the perfect balance of smoothness and agave flavor that results in an exceptionally smooth spirit with a signature agave-forward character.”

One of the simple things that Milagro does different from most is their strict standards for aging. “All of Milagro’s Reposado and Añejo varieties are aged longer than the industry standard of two months and one year respectively. The exact length of aging varies from barrel to barrel and Milagro’s Distillery Master makes the final decision when each barrel is ready to be bottled.”

Schneeweiss enjoys a good tequila in his downtime.

“In addition to being enjoyed neat or in a Margarita, Milagro’s exceptional flavor is a versatile base for cocktail aficionados. Each of Milagro’s six variants work seamlessly in a variety of inventive cocktails.”

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THE LOCALS

MARKETING PROFILE

A BRAND OF MATES

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By Michael Tulipan. Photos Courtesy of TEAM Enterprises.

W

hen spirits companies look for an agency to bring their brands to life, they call on TEAM enterprises. This award-winning agency has been rewriting the experiential marketing book since starting out in 1989 as a company supplying DJs to events. That year, TEAM was approached by Bacardi to sample beverages at a few events, which led to a national campaign.

Twenty five years later, TEAM is a national powerhouse led by CEO Dan Gregory and President Sean O’Toole with over 400 full-time employees and more than 7,000 brand ambassadors, producing over 145,000 events annually. While the goal for TEAM is to bring physical, digital and traditional marketing together, the key to their success is providing hands-on experiences with brands and services.

Sapphire says, “When we are requested to pitch an experiential marketing program, we always devise at least two to three social plays that can work with each element of the program. What better way to achieve organic social engagement than to integrate it with live execution? It simply makes sense for social/ digital media to take place at our activations. We consistently integrate digital and social to enhance any campaign.”

Michael Shey, vice president of creative and strategic planning, says of the company’s history, “Our core principles are to be the best experiential marketing company, led by talented individuals brought together for a common purpose of improving brand awareness and driving sales for our clients. Over the course of time we’ve been able to adapt our lean, flexible operations and production structure allowing us to execute any type of event or 1:1 consumer experience with quality and purpose.”

TEAM considers itself to be much more than an agency. It doesn’t have clients but “teammates,” including Bacardi, which has continued to work with TEAM since the start. In addition, TEAM has worked with a who’s who in the beverage industry including Miller Coors, Peroni, Dewar’s, Bombay Sapphire, Grey Goose, Coca Cola and more.

TEAM Bacardi Portfolio Managers, Jaymee Mandeville and Brennan Adams, at Tales of the Cocktail Spirited Awards in New Orleans.

Events are at the core of the TEAM mission and staffing is a key component with staffers hired for their expertise in sales, sampling and event execution.

Charity Sapphire, TEAM’s integrated communication coordinator says, “We train and manage our own Brand Ambassadors and Promotional Specialists inhouse, never outsourcing to third party agencies for talent that may be inferior. We can handle every element of event execution with a full-time production staff and creative team working together to conceptualize and finalize any type of event, scaling from one-off local activities to large nationalscale footprints.”

Recent events TEAM has executed include the ongoing “Most Imaginative Bartender” competition where bartenders from around the world celebrate Bombay Sapphire and the BACARDI Legacy Showcase featuring twelve of the country’s best mixologists.

Of course, the future is all about digital and TEAM covers everything from social media platforms to using custom designed software to capture experiences and impressions at events. TEAM has recently married social and experiential marketing at events for Bacardi using Bacardi Fusion tattoos and social media apps to reinforce the Fusion brand recognition and also collect promotional photos.

Bombay Sapphire’s Most Imaginative Bartender competition held their local Philadelphia Finals at Power Plant Productions on July 30th. The winner goes to Las Vegas for the National Finals to compete with the best of the best! Photo above are members of TEAM’s Bacardi Trade Advocacy Unit, MIB Competition Judges and Philly’s very own winner, Dan Lan Hamm.

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THE LOCALS

BRAND OWNER PROFILE

JOSE PEPE hermosillO DEDICATED TO DETAILS

By Christopher Osburn. Photos courtesy of Casa Noble Tequila.

For seven generations, Jose Pepe Hermosillo’s family has been in the tequila business.

“My family led to my interest in tequila, I fell in love with the spirit,” says Hermosillo, founder and owner of Casa Noble Tequila. “It is wonderful to observe how each aspect of the process will affect the ending product, and by this I mean the taste profile. This is one enjoyable aspect of what I do but certainly I love the entire business.”

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Many qualities and characteristics make a successful Master Distiller. “Casa Noble is about integrity of the product, I think we work hard on the character and the nuances of our tequilas and this makes it an interesting option for specialty bars.” The distillery has a panel of tasters that are dedicated to keeping the tequilas at the highest quality possible. “But patience, passion and dedication to details are essential in the creation of Casa Noble.”

In the 90’s, Hermosillo noticed that tequila was being embraced in other countries besides Mexico. He also noticed that the categories of premium and ultra premium were beginning to make huge strides in international markets. “It was a very exiting idea to create a new brand that represented Mexico with the best in the category, so we created Casa Noble with that in mind, from the best agave, to a modern image, showing the contemporary, elegant, sophisticated side of our people and our traditions.”

In 2009, Casa Noble was one of the first tequila distilleries to go organic as well as one of the first to get a “green” or clean industry certification. “We also created the first Joven, 100% blue agave tequila, that is aged in single French white oak barrels and is unfiltered, 102 proof.”

Casa Noble’s production is all done in small batches, from their core expressions. “Casa Noble crystal, reposado and añejo are all single barrel, the smallest being our five year old single barrel añejo which we only do 300 bottles at a time.” Hermosillo loves the idea of small batch and believes that it gives Casa Noble a quality statement. “We always want to make and present the best tequila possible.”

Since so much care and craftsmanship goes into Casa Noble’s tequilas, Hermosillo has a hard time picking out his favorite. “However, there is one tequila that we are very exited to have. It is a barrel proof 102, Casa Noble Joven which is of course 100% Blue Agave, and aged only for six weeks.” It’s extremely small batch with only 47 six pack cases made at a time. “I believe it is very much a fun spirit for the creation of specialty cocktails… it will really come through… it is very true to tequila and its nature, agave forward with earthy, spicy, vegetal sweet notes.”

Famed guitarist Carlos Santana and Hermosillo have worked together for several years on the creativity aspect behind Casa Noble. “He is such a wonderful person, not just because he is an amazing guitar player but he has an incredible mind and has a deep spiritual side. Many people do not know what a giving person he is, for example, he donates all of the proceeds of Casa Noble to his foundation, so it’s purely a passion project for him.”

Hermosillo is committed to crafting organically.

“Our approach to sustainability is a distinct point of difference for the brand. We do not use any synthetic materials at all, zero spillage and we protect our resources. We are also certified Kosher which guarantees that we do not add anything to our tequila. This alone should interest mixologists and consumers who are committed to sustainability.”

Hermosillo notes the latest tequila trends. “We see more people enjoying tequila neat at room temperature, just sipping as you would a fine whiskey.”

He also sees tequila being used in more cocktails than the Margarita.

“The quality of Casa Noble enhances everything from a simple Margarita made with fresh lime and agave nectar to the classics like a Casa Noble Negroni, or some other wonderful combination.” Hermosillo also foresees higher proof tequila becoming more popular to aficionados. “We like to sip barrel-strength samples at our barrel house and the possibility to offer a ‘dilute to taste’ expression is something we are working for in the future.”

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THE LOCALS

COMPETITION

lavor YourChallenge Way BARTENDERS ARE MIXING UP AMAZING COCKTAILS WITH SOME OF THE FRESHEST AND MOST UNIQUE INGREDIENTS AROUND. YOU HAVE TO CHECK OUT THE FLAVOR YOUR WAY COCKTAILS THAT ARE BEING CONCOCTED AROUND THE COUNTRY. THEY LOOK AMAZINGLY DELICIOUS AND FULL OF FLAVOR. THERE’S STILL TIME TO GET YOUR COMPLIMENTARY SAMPLES OF THE PERFECT PURÉE OF NAPA VALLEY AND MIX UP A WINNING MASTERPIECE WORTH $5000!

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INGREDIENTS

INGREDIENTS

By Egor Polonskiy

1 oz. The Perfect Purée Roasted Red Pepper 1 1/2 oz. Garlic and Pepper Polugar 1/2 oz. La Puritiota Verda Mezcal 1/2 oz. Fresh Lime Juice 1/2 oz. Honey Syrup 1 Dash Bitter Truth Aromatic Bitters PREPARATION

Add all ingredients to the cocktail shaker. Shake for 15 seconds and double strain into chilled coupe glass.

Garnish with slice of red bell pepper and basil leaf.

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By Merry Blu

1 oz. The Perfect Purée Thai Basil & Black Pepper 1 1/2 oz. Bombay Dry Gin 1 oz. Aperol 1 1/2 oz. Fresh Sour Mix (Blend simple syrup, fresh lemon and lime juices) PREPARATION

Chill a large snifter and combine ingredients in a chilled shaker, add ice and shake. Empty ice from snifter and re-ice, strain contents into snifter and top with soda.

Garnish with a fresh sprig of basil.

BARFLY

Photo Courtesy of Jennifer Mitchell Photography

THE LOCALS

with JUST BACK FROM TOTC ow. This, my fifth year at Tales of the Cocktail left me more impressed than ever. The caliber of events, experiences, spirits and most importantly, the education had me in wonderment.

I wish as a lad I’d been able to listen to the greatest mentors in the biz share their “Letters to a Young Bartender,” or understand the impact of the sugars we use in our cocktails thanks to Claire Smith’s “Sugar: The Good, The Bad and The Ugly” seminar.

Education was certainly at the root of the original Tales and this year it really came back in a tour de force. But aside from this core platform of the event, Tales is a time to join as a community and to especially enjoy the company of old friends. It was exactly for that reason that I sought out my oldest friend in New Orleans, the talented Nick Detrich. A redhead with a bellowing laugh, he’s a self-described Colonial Caribbean enthusiast and one of the smartest guys behind the stick.

I met Nick on my first visit to New Orleans when he was tending bar at the famed Cure. Now the owner/ operator of Cane and Table, a restaurant that instantly places you in a bygone age, he strikes me as the perfect bartender. His knowledge is unparalleled, his welcoming nature so open and his drinks flawless. Yet he humbly strolls around his venue, sharing only tidbits of fascinating information should you be wise enough to ask.

On Saturday, Paul Tuennerman (Mr. Cocktail himself) and I had the chance to visit Nick and steal his attention. We reminisced about old times as he shook us up a couple Royal Hawaiians. We recalled his eating of a gusano at the French 75 bar (a punishment imposed by Chris Hannah for staff not pulling their weight). We focused in on our blurry memories of Bar Tonique, of whirlwind tours in the French Quarter and of sidesplitting laughs at Cure. It was a comforting trip down memory lane but that’s yet another string to Nick’s bow, the ability to effortlessly create emotional memories.

It was then that I spotted a beautiful pineapple tiki mug and asked him where he got it.

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Jamie Evans is the Brand Ambassador for Oxley Gin. “It’s from the Absolut Elyx event that Alex Kratena was doing,” he nonchalantly exclaimed while mixing.

‘Incredible,” Paul droned in his southern drawl.

“Yeah, he wants to use them for his next project,” Nick chortled. “He knows people will steal them and doesn’t mind even though they cost a fortune!” a baffled smirk appearing on his face.

“Another Royal Hawaiian?” he asks.

“Can I have it in that pineapple?”

“No.” Sometimes even the greats have to say no!

CANE AND TABLE’S ROYAL HAWAIIAN INGREDIENTS

1 1/2 oz. Oxley Gin 1 oz. Fresh Pineapple Juice 1/2 oz. C&T Orgeat 1/2 oz. Fresh Lemon juice Mint Sprig PREPARATION

Combine ingredients, reserving mint sprig, in a shaker tin with cube ice. Shake hard 10x and then strain over cracked or pebble ice. Gently beat mint sprig and mount on top.

World’s First Cocktail Flash Mob marks the return of Harvey Wallbanger

Galliano L’Autentico, Liqueur,42.3% Alc./Vol. Imported by Lucas Bols USA, Manhasset, NY. Please enjoy Galliano® responsibly.

Video:

MIX IT UP

CELEBRITY SIPS

FROM SUGAR SOFT SANDS AND SIZZLING NIGHTLIFE TO BAREFOOT BEACH BARS, TROPICAL ISLANDS ARE PERFECT FOR A SUN-DRENCHED GETAWAY. CHECK OUT THESE STARS WHO LIKE TO KICK BACK TROPICAL STYLE.

JULIANNE HOUGH Likes to get away to Puerto Rico and hang out at the hip rooftop bar Wet, a perfect spot for Mojitos and Medalla beers.

VICTORIA BECKHAM Enjoys dropping into the Dom Perignon Bar while visiting Saint-Tropez and is known to have a glass of chilled dry rosé, beachside.

GWEN STEFANI Hangs near Montego Bay, Jamaica, famous for its endless supply of rum and reggae vibe. She enjoys drinking Bay Breeze cocktails made with fresh pineapple juice.

ADAM SANDLER Likes to frequent Bermuda where he has sampled the Rum Swizzle at the laid back Swizzle Inn, a cool pub with Island fare.

JUSTIN TIMBERLAKE Justin Timberlake, who picked Cabo San Lucas, Cancun for his bachelor party, likes to drink Margaritas.

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MIRANDA KERR Has been spotted on Anguilla, sipping Rum Punches and Piña Colada’s on the posh, perfect beaches there.

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THE LOCALS

SPIRITED PAIRINGS

123 Organic Tequila Pairing Dinner

Rialto Restaurant

Cambridge, Massachusetts

S

electing the right wine to pair with your steak or fish dinner has become common ground for most people. We’re wining and dining pros, but the notion of pairing other spirits to fine dining seems to be a tad less familiar.

Well foodies and drinkies, raise your glasses to the most current trends in pairing.

Chefs are pairing everything from whiskey flights to tequila giving today’s diners all types of options to down with their meals.

David Ravandi, founder of 123 Organic Tequila, has been educating diners and drinkers across the land by hosting tequila-pairing dinners in popular fine dining establishments. The latest pairing took place at Rialto Restaurant in Cambridge, Massachusetts, owned by famed Jody Adams, James Beard Award Winner.

Ravandi encourages the exploration of his tequila’s cultural heritage and its expressions of terrior by pairing 123 Organic Tequila and the tastes and aromas of fresh ingredients found in signature dishes.

“I WAS DELIGHTED TO DISCOVER HOW WELL DAVID’S TEQUILA COMPLIMENTED RIALTO’S ITALIAN FOOD. I HAVE ALWAYS BEEN A TEQUILA SIPPER, RATHER THAN A COCKTAIL PERSON, AND HIS TEQUILA’S ARE EXCEPTIONAL.” Jody Adams

Photos by Jacki Morisi

Check out some of the delicious pairings at Rialto’s Gill To Fin, Striped Bass Dinner Hosted by 123 Organic Tequila. Cocktails courtesy of Young Won.

GRILLED PINEAPPLE MARGARITA made with 123 Organic Tequila Blanco Uno Paired with Striped Bass Belly Ceviche

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ACQUA FRESCO, made with 123 Organic Tequila Reposado Dos Paired with Grilled Striper with eggplant, chick peas, arugula

123 NEGRONITA made with 123 Organic Tequila Añejo Trés Paired with Crisy Cheeks, smoked tomato-avocado-caper relish

SPIRITED JUICING

t Bar

ealth

ss

W e l l l a ne ut

Ri

THE LOCALS

end ers Pa Good H th to

By Christopher Osburn.

Photos courtesy of Bob Hudson Photography.

Marra St.Clair and Lori Kenyon Farley

founded Ritual Wellness in 2010. Their journey began in 2008 when the pair discovered the health benefits of raw juice cleanses. “We believe that food has the power to heal, that people have limitless potential and that our success as a company is measured by the impact we have on your life and the lives of all of our customers,” says St. Clair.

They started Ritual Wellness with the intention of doing at least a small part of good in the world, by making a positive impact on the health of their clients. “We are perfectionists by nature and we hold ourselves to a standard that is higher than even our most demanding clients have challenged us to meet. We provide, what we believe to be, the most delicious and nutrient dense cold pressed juices ever, anywhere, period.”

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As a small company, they made it a goal to do all of the right things that the larger companies have the means to do. “We don’t just say our products are organic, we endure the work and the costs of earning the official USDA Organic seal of approval so you can consume our juices with confidence.” They dedicate time and finance to support official non-GMO projects in hopes that sampling their products will bring awareness to the masses on the importance of eating real, chemical-free food.

Your juice is their obsession. “When possible, we meet the farmers who work day and night growing the fruits and vegetables which fill each bottle of Ritual Juice.”

They know where every single fruit and vegetable that ends up in their juice was grown. “In short, we take all of the needed steps to be sure that when we say you are drinking the best juice on the planet, we are telling you the truth.”

St. Clair believes that periodic cleansing is the best way to achieve vibrant health in a sometimes toxic world. “If you feel tired, heavy, bloated, or simply imbalanced reset your health and restore energy levels with an organic juice cleanse.”

A cleansing detox is beneficial for everyone, including your local bartender. “Not to generalize, but let’s assume that most bartenders are partaking in alcoholic libations more than a few times per week.

For them, their livers are spending a decent chunk of time metabolizing alcohol.” On top of this, bartenders are often heavy caffeine consumers because they always need to be “on” and engaging. “Whatever time is spent metabolizing alcohol and caffeine is time that is not being spent processing all of the other burdens that their livers have to deal with in order to push toxins through quickly. Taking a few days off from alcohol while supporting their body with alkaline, enzyme and nutrient rich fruits and vegetables offers a much needed reset to the liver and other detoxifying organs.”

When not detoxing, Ritual Wellness’ juices also go very well in cocktails. “Pineapple Mint (aka Rio Mojito) is a drink that people can drink all night without feeling terrible the next day,” says St. Clair. “The pure pineapple decreases inflammation and the coconut water replenishes electrolytes.” Vodka is the perfect compliment to any of their seasonal juices. “We have been loving quinoa vodka with the current Cranberry

Orange juice we are featuring this season. Also - the Spicy Lemonade served with Patrón or any other great silver tequila is epic. Cayenne, fresh squeezed lemon juice and raw agave are the perfect mix for an energizing cocktail with the absolute perfect combo of sweet and spicy.”

With anything, the key is moderation.

Customers can mix alcohol with one of Ritual Wellness’ juices while still living a healthy lifestyle. “Of course, you can’t slurp down a bottle of booze with a few of our juices and expect to feel like a million bucks the next day.” She says that you can mix their juices with your favorite spirits for a cocktail that will be pure, refreshing and hydrating without any of the hangover inducing chemical additives or processed sweeteners.

St. Clair and Kenyon Farley aren’t done with their healthy journey just yet. “In the coming years we will continue to innovate and deliver you services and products to assist you on your own journey towards your best, most healthy and balanced life.”

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THE LOCALS

SPIRITED STAR

Josh Cellars Pairs with The Gary Sinise Foundation

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By Ariana Fekett. Photos by Diane Bondareff.

“It takes a great deal of courage and commitment to step in and be involved with people’s lives. And make a commitment. It’s very hard. You have to be a certain kind of person to do that. Gary does.”

Joseph Carr, Creator and Vintner of Josh Cellars After working on a wine that was very special to him, Joseph Carr brought it to his mom, who gave him the idea to call it Josh Cellars after his father.

Joseph was inspired; he told his sister, an elementary school teacher, about the plan. And when she asked him if he realized the gravity and responsibility of what he was doing, it became clear. In that moment, Joseph says, “She knew I was going to make a wine that was dedicated to my dad.”

Joseph Carr’s dad was known to his buddies as Josh. He was a soldier and volunteer firefighter whose natural instinct was to gratefully serve his community. In the giving spirit of his father, Josh Cellars has paired with the Gary Sinise Foundation to honor and support heroes and first responders, both military and civilian, through fundraising and outreach. And on May 5, 2014, after a fundraiser concert performed by Gary Sinise and the Lt. Dan Band in New York, Josh Cellars, the Deutsch Family Wine and Spirits, and distributors presented a check to the Gary Sinise Foundation for $113,900.00.

The Gary Sinise Foundation helps to support and honor all varieties of first responders and their loved ones by creating programs that assist, educate, entertain, and bolster community. Gary’s love for service members in his own family, such as his Uncle Jack, who was a B17 navigator in WWII, has extended to a dedication to the whole community of veterans and first responders. The challenges faced by service people, including multiple amputations, PTSD, re-entering the work force, all manner of injury and financial difficulties, are among the causes that his foundation seeks to support. Gary Sinise and the Lt. Dan Band play in the USA and abroad to create a space for veterans and communities to gather, and in order to benefit their causes. The 12-member band rallies, plays rock and roll, and raises funds to support the many programs under the umbrella of the Gary Sinise Foundation.

In contributing to the Sinise Foundation, Josh Cellars wines chooses to positively reinforce the present circumstances and futures of our veterans and protectors.

Included in their outreach mission are civilian first responders, such as firefighters and EMTs like the Black Forest Fire Department in Colorado. After battling large and destructive fires in 2013, the department was presented with nearly $60,000

by Josh Cellars and the Gary Sinise Foundation to replace equipment, restore their resources, and protect their communities in the wake of future natural disasters.

By supporting Josh Cellars in their efforts, you can support a quality label that gives back. Its reasonable price points and tasty wines are a simple way to invest in a company with integrity. Their 2012 Legacy Red Wine is young and charming, evoking the taste of deep fruit. This blend of Merlot, Zinfandel, Syrah, and Petite Syrah lingers nicely, is strongly evocative of cherry, and would beautifully complement a rich cheese course.

For white, the Josh Cellars Sauvignon Blanc 2012 is unusually successful at delivering a balanced stand-alone white that would also shine with thoughtful pairing. It’s citrusy and bright, and makes for a satisfying experience from nose through to the last notes.

So when you’re planning that next dinner party, or lounging in your backyard on a summer evening, consider investing in a Josh Cellars wine; it’s a grape you’ll feel good about.

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THE LOCALS

SPIRITED SPORTS

The MCGAH FAMILY

FROM FOOTBALL TO Fine Wines

By Christopher Osburn Photos courtesy of McGah Family Vineyards

THE MCGAH FAMILY is best known for their legacy with the Oakland Raiders. “My great-grandfather E.W. McGah co-founded the NFL team in 1960 and we maintained ownership until 2005,” says Sherratt Reicher, owner of McGah Family Cellars in Alamo, California.

“Real estate development was also one of the family businesses.” In 1990, the family purchased land in Rutherford, an appellation widely considered to be one of the premier sources of Napa Valley grapes, and established McGah Family Vineyards.

In 2002, Reicher left his position with the Raiders to helm McGah Family Cellars and cultivate its growth. “The first vintage introduced was a 2006 Scarlett Cabernet Sauvignon, named after my daughter. The 1070 Green Sauvignon Blanc was introduced next and is named after the family home.”

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Over the years, the winery has received numerous accolades and awards. “We are very proud of the awards we have won in competition, including double gold medals in the American Fine Wine Competition, and gold medals in the Sunset International Wine Competition and San Francisco Chronicle Wine Competition,” says Reicher.

“We have also earned wonderful ratings from national magazines including 91 pts from Wine Spectator, 90 pts from Wine Enthusiast, 92 pts from The Tasting Panel, and “Year’s Best Sauvignon Blanc” from Wine & Spirits. Last but not least, we have earned rave reviews and fan favorite awards from our clients.”

Located in Rutherford, the 65-acre McGah Family Vineyards are nestled just north of Oakville and border the Silverado Trail. “The vineyard estates consist of two neighboring properties spanning from the Silverado Trail on the east to Conn Creek on the west.” They chose the Rutherford region because it provides the perfect amount of heat to ripen

1070 Green Sauvignon Blanc

both Cabernet Sauvignon and Sauvignon Blanc.

“But, also provides the cooler evenings necessary for uniform ripening and full maturity at harvest. “The soils from this upper east-side bench are a mix of red and brown gravelly loam with excellent drainage.”

McGah Family Cellars currently produces Scarlett Cabernet Sauvignon and 1070 Green Sauvignon Blanc. “Both are crafted exclusively from the finest fruit grown on our Rutherford vineyard estates.” With new vintage releases of both wines in early 2014, winemaker Mike Smith is known for constantly creating exciting wines with exceptional consistency and quality. “McGah Family Cellars will also be introducing its first Zinfandel in the summer of 2014.”

How does owning an NFL team prepare someone for the day to day work involved in running a winery?

“Football and winemaking actually have many parallels,” says Reicher. He says that in the world of the NFL, he developed a solid work ethic and learned

how to cultivate a foundation for success. “In football, that foundation is dedication and preparation. In winemaking, the same dedication and preparation are critical. You don’t see the ‘fruits’ of your labor instantly, but you nurture and respect the process to create the best end result.”

Just like in the competitive world of football, running a lucrative and successful winery requires passion and a will to win at all costs. “We invest the same hard work and commitment into McGah Family Cellars that we did into building the Raiders franchise. That passion drives us.” Another parallel is that winemaking is 100% a team effort. “From the initial planting of fruit to the time the wine is uncorked at your table, many people are contributing their talents and working tirelessly toward the same goal. Our team works hard year round growing the best ultra-premium fruit possible, then the harvest is our Super Bowl. The end result is exceptional wines that can be enjoyed and savored by wine lovers worldwide.”

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MIX IT UP

LIFT YOUR SPIRITS

Jack Palmer Transition smoothly into winter.

INGREDIENTS

2 Parts Winter Jack 1 Part Unsweetened Tea 1 Part Fresh Lemonade PREPARATION

Combine tea with fresh lemon juice and add Winter Jack to a tall glass or Mason Jar filled with ice cubes and garnish with lemon wedges.

WE’RE

gearing up for a change in season. Winter, spring, summer and fall, each offer their own distinct seasonal flavors. During the transition from summer into fall, and the fall into winter, there is no better time to enjoy the deliciously warm essences of maple, cinnamon, pumpkin and, of course, apple cider.

When the temperature outside starts to drop, grab a bottle of Winter Jack, Jack Daniel’s seasonal Tennessee Cider. The smooth flavor characteristics of warm apple cider spices coupled with Jack Daniel’s Old No. 7 Tennessee Whiskey makes Winter Jack Tennessee Cider a must mix this fall season.

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The

CHILLED100 CHILLED R

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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 CHARLOTTE, NORTH CAROLINA CHICAGO, ILLINOIS DALLAS, TEXAS DENVER, COLORADO HOUSTON, TEXAS LAS VEGAS, NEVADA LOS ANGELES, CALIFORNIA MIAMI, FLORIDA MINNEAPOLIS, MINNESOTA NEW ORLEANS, LOUISIANA NEW YORK, NEW YORK PHILADELPHIA, PENNSYLVANIA PORTLAND, OREGON 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

ADVANCED MIXOLOGY

DRINK IN HISTORY

Piña Colada

By Nicole DiMattei Photos Courtesy of Bacardi USA

EVEN IF YOU AREN’T THE TYPE OF PERSON WHO LOVES TO GET CAUGHT IN THE RAIN, CHANCES ARE YOU WOULDN’T TURN DOWN A TASTY PIÑA COLADA DURING THE WARM SUMMER MONTHS. AS IT HAS GROWN TO BECOME A QUINTESSENTIAL TROPICAL DRINK ASSOCIATED WITH ONLY WONDERFUL THINGS LIKE SUNSHINE AND HAPPINESS, THERE’S NO DOUBT THAT A NUMBER OF BARTENDERS WOULD TRY TO STAKE CLAIM TO ITS ORIGIN. SO WHO REALLY DID CONCOCT THIS TROPICAL BEAUTY?

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P

erhaps the first rumored mixologist was the Puerto Rican Pirate, Roberto Cofresí, who mixed together pineapple, coconut, and white rum in the hopes of boosting his crew’s morale. Unfortunately with his death in 1825, any proof of an original recipe was lost as well. Sorry El Pirata Cofresí!

The Cubans receive the next origin credit, as they developed the Piña Fria, or “cold pineapple.” In 1906 the Washington Post announced the beverage by claiming it as “a refreshment made from the juice of a pineapple.” While not giving too much detail in this singular mention, the groundwork was laid and interest spread. H.G. de Lisser’s 1910 article entitled In Cuba and Jamaica states that “you ask for ‘Piña Fria,’ and he takes a pineapple and peels it and cuts it into large chunks and pounds it up with white sugar and ice and water, and hands the concoction to you in a huge, thick tumbler, and you find it delicious.”

H.G.’s description brought us one step closer to the Piña Colada we know today.

In 1922, Travel Magazine introduced a new element: Puerto Rican Rum. “Perfectly ripe pineapple, a delicious drink in itself, rapidly shaken up with ice, sugar, lime and BACARDÍ rum in delicate proportions.”

Many more origin stories exist, including that of Ricardo Gracia who, during the coconut cutters’ union strike, decided instead to relocate the ingredients of the popular drink, the Coco-Loco, from hollowed out coconuts to hollowed out pineapples. However, the most accepted credit for the Piña Colada goes to Ramón ‘Monchito’ Marrero. As a new bartender at the Beachcomber Bar of the luxurious Caribe Hilton Hotel in San Juan, Marrero was commissioned to create a signature cocktail worthy of their starstudded guests. After three months of unfruitful tinkering, he stumbled upon Irizarry’s coconut cream.

On August 15th, 1954, the first Piña Colada was sold.

In 1978, after selling over three million of his signature cocktails, Marrero was awarded with a medal, and the Puerto Rican government declared the Piña Colada the national drink of Puerto Rico and July 10th National Piña Colada Day. Still standing strong as the number one beach drink after all these years, it’s doubtful this strained pineapple delight will ever go out of style. So, if you have half a brain, make sure you enjoy your very own Piña Colada this summer. Keep Marrero deserving of his medal!

The only thing missing now was the sweet coconut.

Enter Ramón López Irizarry, inventor of coconut cream. In 1948, at the University of Puerto Rico, he perfected the delicious and smooth mixer that would ultimately become Coco López.

Pina Colada INGREDIENTS

2 Parts BACARDÍ Superior Rum 1 1/2 Parts Coco Lopez Cream of Coconut 1 Part Fresh Pineapple Juice 3-4 Chunks of Fresh Pineapple 2 tsp Caster Sugar Slice of Pineapple and Pineapple Leaf

PREPARATION

Place the pineapple chunks into a cocktail shaker and crush them lightly (using a muddler or bar spoon). Then pour in the pineapple juice and coconut cream and stir it all up to dissolve the sugar before pouring in the BACARDÍ Superior rum. Fill the shaker with ice cubes and shake until it’s frosted. Next pour the mix into a tall glass over crushed ice. Garnish with a pineapple slice and leaf.

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ADVANCED MIXOLOGY

BUZZ WORTHY

RUMCHATA

Let Freedom Ring The RumChata Freedom Bottle Program raised over $100,000 for the Lone Survivor Foundation. The notfor-profit organization restores, empowers, and renews hope for wounded service members and their families through health, wellness and therapeutic support.

Proceeds from the special edition red, white and blue logo RumChata commemorative freedom bottles were presented in a check to Terence Jung, Lone Survivor Foundation executive director, at the Indianapolis Motor Speedway.

RumChata sponsored Indy car drivers Marco Andretti and James Hinchcliffe also raced to support the program, resulting in an additional donation when Marco Andretti drove to a third place finish. Fans also showed their support by tweeting during the race, while RumChata tallied up even more donations, 500 cents to Lone Survivor Foundation for every tweet.

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RumChata, Horchata Con Ron, Caribbean rum with real dairy cream.

Now, that’s a spirit worth saluting.

ADVANCED MIXOLOGY

IN THE KNOW

NARANJA The Secret to a Perfect

Margarita

By Stewart Lawrence Skloss, Pura Vida Tequila

Naranja is the secret ingredient in a perfect Margarita that most people don’t even know about.

For a Margarita to be worth its salt, it must include premium tequila and must also stay true to the same orange liqueur they use in Mexico.

Naranja is made from all Mexican ingredients and has been around forever.

In fact, it’s the very same orange liqueur that was used in the first Margarita ever made at Hussong’s Cantina in Ensenada, Mexico by Don Carlos Orozco back in 1941. Now that Naranja is here in the states, Margarita lovers everywhere can finally have the last piece of the puzzle in building the perfect Margarita.

There’s no longer any need to substitute ingredients in your Margarita, Naranja is finally here!

Tres Hombres Margarita INGREDIENTS

1/2 oz. Pura Vida Silver Tequila 1/2 oz. Pura Vida Reposado Tequila 1/2 oz. Pura Vida Añejo Tequila 1/2 oz. Pura Vida Naranja Orange Liqueur 1 oz. Fresh Lime Juice 1/2 oz. Pura Vida Organic Agave Nectar PREPARATION

Shake ingredients with ice and strain into an ice-filled Margarita glass with a salted rim. Garnish with a lime.

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New TAKE THE BITE OUT OF BOURBON Berentzen Bushel & Barrel is the combination of two time honored crafts. We sourced Straight Kentucky Bourbon, distilled and aged to perfection, and blended it with authentic Berentzen Apple Liqueur to provide an artfully crafted and carefully matured spirit of two traditional flavors.

Please drink Berentzen responsibly.

Founded in Haselünne, Germany in 1758 by Johann Bernhard Berentzen, the House of Berentzen has provided centuries of know-how and closely monitored production guaranteeing the unique quality in each and every bottle for over 250 years.

BerentzenUSA.com

BERENTZEN BUSHEL & BARREL®, 30% Alc./ Vol. (60 PROOF), ©2014 Imported by Berentzen USA, Miami, FL. All Rights Reserved.

ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

Chili today, Hot tamale

Jalapeños

Knowledge of great flavor combinations is the key to making outstanding cocktails. For instance the cooling cucumber flavor followed by the heat of a jalapeño pepper makes a refreshing and bold drink.

David Toby, Beverage Manager at Jack Allen’s Kitchen in Austin, keeps customers coming back for more with specialty Margaritas like the Cucumber Jalapeño Rita. “I like me some heat when it comes to creating cocktails,” says Toby. “Jalapeños are great because they aren’t too spicy and provide pepper flavor. I enjoy making drinks with jalapeños or any pepper cause that’s how we do it in Texas.”

Cucumber Jalapeño Rita INGREDIENTS

PREPARATION

1 1/2 oz. Ambhar Reposado Tequila 3/4 oz. St-Germain Elderflower 2 Fresh Jalapeño Slices (No Seeds) 3 Fresh Cucumber Slices (Center cut out) 1 oz. Fresh Squeezed Lime Juice 1 oz. Simple Syrup Cilantro Garnish

In a mixing glass add cucumber and simple syrup, muddle gently. Add scoop of ice and lime juice, add tequila, St-Germain and shake all ingredients together and pour into a 10 oz. rita glass. Garnish with cilantro. Toby suggests tasting mixture because peppers can run medium to very hot.

Cucumber Jalapeño Margarita Recipe courtesy of SOL Mexican Cocina Scottsdale, Arizona INGREDIENTS

2 oz. Corralejo Blanco 1 oz. Fresh Squeezed Lime Juice 3/4 oz. Agave Nectar PREPARATION

Muddle 3 slices of jalapeño, without seeds, with 4 slices of cucumber, add ice, other ingredients, shake and pour.

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With Coco Lopez® Real Cream of Coconut or Coco Lopez® Lite with 40% less fat

Coco Lopez, Inc. |

Miramar, FL 33027 | 954-450-3100

www.cocolopez.com

ADVANCED MIXOLOGY

ARE YOU THE NEXT

BIG NAME IN

BRUNCH? CHOPPED!

BEST BLOODY MARY BRUNCH PERFECTED

BY ABSOLUT

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THE BUZZ

S

piked tomato juice. This is basically a Bloody Mary cocktail. Right? Well as anyone who has been to brunch lately will tell you, the Bloody has become so much more than just spiked tomato juice served with a stalk of celery. In fact, the ingredients that go into making the famed morning after cocktail have gone from elaborate to absolutely mind-blowing with some concoctions going so far as to garnish with bacon cheeseburgers, barbeque ribs, tater tots and donuts!

Yes, donuts! So, the Bloody Mary cocktail, once just a popular staple at brunch, has actually become the brunch.

“This is our opportunity to engage and show appreciation for bartenders who are our ultimate brand ambassadors,” says Bert Saville, Trade Marketing Manager for Absolut. “We are really excited to see the regional and local differences, and we want to see those personal touches that make each cocktail unique and their own.”

“We are really excited to see the regional and local differences, and we want to see those personal touches that make each cocktail unique and their own.”

Leave it to ABSOLUT Vodka to encourage the mixing madness. The iconic vodka brand has joined the Food Network New York City Wine and Food Festival presented

by FOOD & WINE in search of the best, most delicious, and creative Bloody Mary cocktails in the United States. Bartenders can submit their original recipes, featuring ABSOLUT Vodka, online at www. nycwffbestbloody.org where they will be judged based on ingredients, garnishes and presentation.

Each state will crown a winner through local competitions and Facebook votes. Of these winners, more voting will narrow down the contestants to the top twelve finalists, who will be flown to the Food Network New York City Wine and Food Festival on October 18th to compete at the CHOPPED! Best Bloody Mary Brunch, perfected by ABSOLUT.

Last year the Best Bloody award went to Kristin Alfandre from Mason’s Grill in Baton Rouge, Louisiana with her drink called the Bloody Mason (Burn Baby, Burn!) which used Absolut Peppar vodka, horseradish, Sriracha, lemon, lime and Tabasco and Worcestershire sauces. Toppings included bacon, beef jerky straw, celery, okra, cocktail onions and a green bean.

The ABSOLUT Best Bloody Mary search is on again. So get to shaking, stirring and pilling on for your most fun and delicious Bloody Mary cocktail and a chance to become the next big name in brunch.

Enter now and even if you are not a finalist, come and join your favorite Food Network celebrity chefs and the cast of Chopped! as they judge the winning recipes at the Food Network New York City Wine and Food Festival, which benefits Share Our Strength’s No Kid Hungry and Food Bank For New York City.

There, you can taste the finalists’ recipes and place your vote to determine this year’s Best Bloody Mary in America.

WINNING RECIPE

Bloody Mason Burn Baby, Burn!

INGREDIENTS 1 1/2 oz. Absolut Peppar 1 Pinch Horseradish 1 Piece Lime (squeeze) 1 Piece Lemon (squeeze) 2 Dashes of Celery Salt 4 Dashes Tabasco 4 Dashes of Worcestershire 4 oz. Bloody Mary Mix

Photo by Angela Pham/BFAnyc.com

PREPARATION At Mason’s Grill we let you build your own Bloody Mason!

You get to pick all of your ingredients, spice level, and garnish. For this version,

Must Mix

fill your shaker with ice, add ABSOLUT first, and then all ingredients. Shake 3-4 times.

Grab your favorite glass or a Mason Jar, of course, and dip the rim in Chipotle Tabasco, then dip in sea salt. Fill the jar with contents of your shaker and garnish with your favorite vegetables, we use pickled okra, celery, cocktail onions, and spicy green beans. Finish it off right with a crispy strip of bacon and a beef straw!

Bloody Good!

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ADVANCED MIXOLOGY

THE NEXT MIX

CAUSE A STIR WITH THE LATEST INGREDIENTS

Pink Himalayan Sea Salt Photos Courtesy of David Burke’s Primehouse

According to Craig Hiljus, Mixologist at The James Hotel, Chicago, mixing’s latest trend has cocktail lovers tasting more savory flavors infused in their drinks. Drink connoisseurs will still visit local farms for produce on their ingredients list but instead of fruits, expect more local vegetables and unique minerals finding their way into cocktails.

Take the Tickled Pink Cocktail, which utilizes Pink Himalayan Salt to add a bright, crisp and savory taste to the drink. “The Tickled Pink is a riff on the classic cocktail the Salty Dog,” says Hiljus. “Salt complements and brings out the flavors in any drink or dish, but using our Himalayan salt adds more full, savory notes to the cocktail and also adds a cool pinkish color.”

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tickled pink

INGREDIENTS 2 oz. Deep Eddy Grapefruit Vodka 3/4 oz. St-Germain 3/4 oz. Lillet 1/2 oz. Fresh Lemon Lavender Bitters Pink Himalayan Sea Salt

Must Mix

PREPARATION Add all ingredients to ice filled shaker tin, shake and strain into glass. Squeeze lemon peel over glass to expel oils and discard.

Photo by Michael Elins

The Man Behind the Brand

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

ADVANCED MIXOLOGY

SPIRITED SALUTE

TEQUILA CORRALEJO STANDS TALL FOR

D

o g l a id H l e u g i Don M

on Miguel Hidalgo, the father of Mexico’s Independence, was an old priest from a small parish in Guanajuato. He, along with other church members, are said to have sprung into action to fight Spanish oppression and free themselves from Spain in a battle that started with Father Hidalgo ringing his church bells on the morning of the 16th of September, 1810.

Today Hidalgo is remembered as a great Revolutionary hero in Mexico’s War for Independence. Hacienda Corralejo, founded in 1755, holds a prominent place in history, as it is the birthplace of Miguel Hidalgo, who incidentally was one of the first commercial producers of tequila in Mexico.

Today, Tequila Corralejo continues Hidalgo’s legacy and salutes true Mexican heritage and the independent spirit by using only traditional production techniques. Tequila Corralejo’s tall and beautifully handblown bottles are made at the Hacienda and are rooted in its connection to Hidalgo by “standing tall for your beliefs.”

Toast Mexican Independence and Hidalgo. Be sure to stand up!

SUMMER BREEZE INGREDIENTS

1 oz. Tequila Corralejo 3 oz. Cranberry Juice 1/2 oz. Orange Juice 1 Dash of Lime Juice

MUST MIX

PREPARATION

Pour Tequila Corralejo and juices into a shaker half filled with ice.

Shake well and strain into an Old-Fashioned glass.

Garnish with an orange slice.

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MIXED UP OR STRAIGHT & BOLD FLAVORS THAT STAND ON THEIR OWN

VA N G O G H V O D K A . C O M

ADVANCED MIXOLOGY

SPOTLIGHT LAUNCH

Bird Dog Moonshine Moonshine has gone legit!

Once just backwoods hooch, white lightning has become one of the biggest booze trends flowing right now. And the haute- hillbilly whiskey surge is not just limited to the South, moonshine distilleries are cropping up across the entire country in recent years.

Adding a little flavor to the dog has become cool, with brands offering everything from Apple Pie to Fruit Punch to Peach flavors.

Bird Dog Whiskey recently launched their latest expression, Peppermint Moonshine.

Bird Dog Peppermint Moonshine infuses natural peppermint flavors with the white stuff, reviving a taste that is a must sip and mix.

t

in Pepperm Patty IENTS

INGRED

e Moonshin ppermint e P g o D dka 2 oz. Bird colate Vo 2 oz. Cho ATION PREPAR ver ice. d serve o n a r e th e g to Shake

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THE WOR LD’S

FRESHEST C O C K TA I L S F R O M T H E W O R L D ’ S M O S T AWA R D E D T E Q U I L A

T H I S I S T E Q U I L A , E VO LV E D Please enjoy Milagro responsibly. | MilagroTequila.com Milagro Tequila, 40% Alc./Vol. (80 Proof) ©2014 William Grant & Sons, Inc. New York, NY.

®

. COM/MILAGRO

SHAKING AND STIRRING

TEQUILA CASA DRAGONES BLANCO Tequila Casa Dragones, announces the launch of its first silver tequila. “Our mission is to push the boundaries of what has been done before, and to be one of the primary tequila producers dedicated to shaping the future of our industry,” said Bertha Gonzales Nieves, co-founder and CEO of Tequila Casa Dragones and the world’s first female Maestra Tequilera.

PINK PANTHER “LA PANTERA ROSA”

By Jim Meehan & chef Enrique Olvera

LAUNCHES

ANCHO REYES LIQUEUR William Grant’s newest product to hit the innovative spirits portfolio, Ancho Reyes is inspired by a 1920’s recipe from the town of Puebla in Mexico. Ancho Reyes is the first-ever Ancho chile liqueur that can be enjoyed neat, on the rocks, or mixed up in a cocktail. “Ancho Reyes strikes a perfect balance between the spicy, savory, and sweet making it extremely compelling for its complexity and versatility,” says brand advocates The Bon Vivants.

SMOKE & FIRE PALOMA

INGREDIENTS

INGREDIENTS

2 oz. Casa Dragones Blanco Tequila 1/2 Grapefruit 4 Limes 1 oz. Agave Nectar 1 oz. Fever Tree Ginger Ale 2 Dashes Bitter Celery Shrub 2 Pieces Jamaica Flower

1/2 Parts Ancho Reyes 1/2 Parts Montelobos Mezcal 3 Parts Grapefruit Soda Squeeze of Lime

PREPARATION

Shake, strain, and serve. Garnish with lime wheel and a Jamaican flower.

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PREPARATION

Using a lime wedge, wet the rim of the glass and salt half the rim. Add ingredients in the glass with ice. Squeeze a lime wedge and discard. Garnish with a thin grapefruit wheel.

MÉNAGE À TROIS VODKA Ménage à Trois, the brand credited for creating the red blend wine craze, announced the launch of a vodka line consisting of Ménage à Trois Straight Vodka, Triple Berry Vodka and Triple Citrus Vodka. “We believe Ménage à Trois Vodka is the next evolution in this exciting brand’s future,” commented Dave Derby, Senior Vice President of Marketing for Trinchero Family Estates.

BERRY BREEZE INGREDIENTS

2 oz. Ménage à Trois Berry Vodka 3 oz. Cranberry Juice 1 oz. Grapefuit Juice PREPARATION

Add ice to a tall glass, then add all ingredients. Stir and garnish with three seasonal berries.

AMARO DI ANGOSTURA Amaro di Angostura is a deep amber color, offering aromas of cinnamon, dark chocolate and unmistakable Angostura aromatic bitters. The flavors explode on the tongue with warm cinnamon and licorice notes. The finish is perfectly balanced, exotic, lush and reminiscent of the essence of Trinidad and Tobago’s pulsating rhythms, tropical climate and beauty. It can be enjoyed over ice, is splendid on its own and offers delicious harmony in a cocktail.

SVEDKA PEACH A blend of imported Swedish vodka with aromatic notes of ripe peaches that produce a warm, sweet entry followed by a slight, crisp, pear finish, Svedka Peach provides a multi-sensory flavor experience. “Our newest flavor launch is reflective of our continued desire to deliver enjoyable flavors that are both familiar and innovative,” said Diana Pawlik, Svedka Vodka’s Vice President of Marketing.

AMORA AMARO

MAKE ME BLUSH

By Daniyel Jones, House of Angostura Brand Ambassador

INGREDIENTS

INGREDIENTS

1 1/2 oz. Amaro di Angostura 3/4 oz. Angostura Aromatic Bitters 1 oz. Simple Syrup 1 oz. Lime Juice PREPARATION

Add all ingredients into a mixing tin.

Add ice, shake and double-strain into a pre-chilled coupe glass. Garnish with a fresh lime zest and serve.

1 Part SVEDKA Peach 1/2 Part Cranberry Juice 1/2 Part Orange Juice 1/2 Part Triple Sec PREPARATION

Pour SVEDKA Peach, cranberry juice, orange juice and triple sec into a shaker filled with ice. Shake vigorously. Strain into a Martini glass and garnish with a peach slice.

CHILA ’ORCHATA Chila ‘Orchata, a bottled version of the well-known Horchata category, consisting of a unique blend of Virgin Islands Rum, real dairy cream, and a sprinkle of exotic cinnamon. Deliciously smooth and creamy with just a hint of spice, Chila is perfect in a shot or on the rocks; and it’s superb when mixed with almost any beverage to make countless outrageously tasty cocktails.

TEQUILA CHILADA INGREDIENTS

1 oz. Chila ‘Orchata 1 oz. Silver Tequila 1/2 oz. Banana Liqueur 1/2 oz. Half and Half 1/2 oz. Coconut Cream Dash of coffee liqueur PREPARATION

Shake ingredients over ice until chilled.

Strain into a cocktail glass and garnish with Maraschino cherries.

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In cocktail kingdom, words like revival and renaissance are tossed around almost as much as craft and classic.

A simple cocktail (if anyone mixing today will admit there is such a thing) is a wonderful thing but a more complex mixture of spirits and flavorings can stimulate the senses. Sensory gratification, in one form or another, seems to be informing the current cultural atmosphere today and it’s no less obvious than behind the bar.

So when mixologists revive a trend, like say Tiki, they are actually celebrating the brilliance of master mixers gone before them like Trader Vic Bergeron and Donn Beach but instilling their own little shot of pizazz. Mixing up a winning Mai Tai, Zombie or Piña Colada requires not only perfect skills but also a sixth sense of how it should taste to cocktail enthusiasts today. We’ve all heard the one about a secret ingredient.

This issue of Chilled explores the Neo-Tiki trend and salutes the spirits that inspired these concoctions. Rum, and quality tequilas, mixed with tropical flavors and yes, a secret ingredient, are spotlighted with a special nod to Mexican Independence for the love of their ever evolving signature spirit.

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THE TEQUILA OF

SONG

By Mike Gerrard. Photos courtesy of Pura Vida Tequila.

“IT MAKES THE AGAVE JUICE SWAY TO THE MUSIC. WHY DO YOU THINK OUR TEQUILA MAKES YOU DANCE MORE THAN ANY OTHER!”

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tewart Skloss is a Texan, and describes himself as looking like a cross between James Gandolfini and Shrek. He also claims to make “the best damn tequila you’ve ever tasted,” which you could take for Texan talk as tall as his 6’4” frame, except that his tequila is Pura Vida.

Pura Vida has grabbed industry attention by winning numerous awards in the last couple of years, including one each for its Silver (Best in Class), Reposado (Gold), Añejo (Silver), and Extra Añejo (Gold) in the 2012 Spirits of Mexico competition. What’s also grabbed attention is the selling price. The Silver retails nationally at an average of $32 a bottle, the Reposado for $34 and only $38 for the Añejo.

“We’re only grossing around 35% profit,” says Skloss, “or about half of the industry average. I’d rather produce better tequila for less profit than make more money on an inferior product.”

An award-winning tequila doesn’t come out of thin air, though.

Or rather, they all do. They come from the thin air of the highland regions of Jalisco in western Mexico, where the best blue agave plants grow. So that’s where Skloss went when he was seeking an agave supplier for his tequila.

This wasn’t Skloss’s first attempt at making his favorite drink, as he’d already started a tequila brand when he was in his 20s.

“Back then I had the attention span of a Mexican jumping bean,” he admits, “so needless to say it didn’t last very long. I’ve owned several businesses since then and had a lot of success, but my heart has always been with tequila.”

It was in 2008 that he decided to put his money and his energies where his heart was, and throw himself into making the best tequila he possibly could. He traveled through Jalisco tasting tequilas and meeting agave growers until he met the Vivanco family, who were 4th generation growers and destined to be his Pura Vida partners.

The Vivanco family had been growing agave since the 1920s, both making their own tequila and selling their agave to other distillers. They were reputedly getting higher than average prices from the prestigious Orendain tequila company because of the higher sugar content and richer flavor in their agave plants.

This being Mexico and this being the spirits business, there has to be a colorful historic story, of course. One of the founding brothers, Emilio Vivanco, decided one day for reasons known only to himself that instead of tending the agave he would go raid the local police station and free the police horses. The police didn’t think much of his idea and Emilio was gunned down and died in a hail of machine gun fire, becoming a local martyr.

His brother Feliciano, however, dedicated himself to the family’s agave plantation, gained that reputation for producing some of the best plants in Jalisco, and became a local hero. As well as the extra flavor and sugar content his agaves held, Feliciano had another ingredient: music. He played classical music through a phonograph during the distillation process. This isn’t as out-there as it might sound, as other distillers such as Tuthilltown in New York believe in the power of music played to spirits while they’re distilling, the vibrations having their effect on the ultimate taste.

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GODSMACK FRONTMAN SULLY ERNA

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It’s a practice still carried out by the Vivanco family today, but using a state-of-the-art concert-hall system rather than a scratchy old phonograph.

The 4th-generation agavero, Feliciano Vivanco IV, says, “It makes the agave juice sway to the music. Why do you think our tequila makes you dance more than any other!”

SIDE BAR

As the first liquor brand to own and operate its own radio station, RadioPuraVida.mx, this tequila is rooted in music for sure. Fellow investor Rock-N-Roll Hall of Famer, and Chilled cover guy, Billy Gibbons of ZZ Top is the brand’s celebrity front man, with a long and impressive line of celeb endorsers backing them up.

Check out some of Pura Vida Tequila’s star sippers.

“It might seem a little crazy to some,” says his Texan partner Stewart Skloss, “but it’s a tradition with our agaveros and I don’t argue with results.”

And if the tequila dances, the bottle bounces, or so Skloss hopes. The Pura Vida container got almost as much attention as the spirit inside it.

“I wanted to create a bottle that represented Mexico and tequila,’ says Skloss. “A true piece of art. The colors represent Mexico to me as I remember it when I was a child. I always loved the cobalt blue glass and shiny silver balls in so many stores. The lower shape represents the part of the agave that the tequila comes from, the part that’s underground, similar to a pineapple.”

“The neck was designed specifically with bartenders and mixologists in mind. It’s a bottle that can make a perfect pour no matter how small your hands are and still look fantastic on your shelf. It’s shaped so it doesn’t slip out of your hands, especially when bartenders are rammin’ and jammin’. I also had the glass made twice as thick as your typical bottle. You can feel the quality when you hold it. If you happen to accidentally drop one, no big deal.”

Despite all the modern focus on packaging and pricing and design, Feliciano Vivanco IV still goes out five days a week to focus on where it all begins. He tends the agave plants, just as his namesake began to do in the 1920s. “Great tequila comes from letting the plants know that I care about them,” he says, smiling.

Billy Gibbons, ZZ Top

Charlie Sexton, The Arc Angels

Sully Erna, lead singer Godsmack

Visit rockstaruproar.com for tour dates, special discounts on their new album, and information for a chance to hang backstage with Godsmack.

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G N I T S A T D N A I TIK

nk.

dri d n a d o fo e th f o re tu The symbiotic na

By Nick Detrich Photos by Kevin O’Mara

ONE OF THE FIRST THINGS THAT DREW ME TO TIKI CULTURE WAS THAT IT COMES AS A TOTAL PACKAGE: A WHOLE EXPERIENCE DELIVERED WITH DRINKS, FOOD, AMBIENCE, AND MUSIC. IT IS A CULINARY TRADITION THAT WAS DELIVERED FULLY CONCEPTUALIZED, AND THE SUBSEQUENT DRINKS AND DISHES ARE EXPRESSIONS OF THIS IDEA RATHER THAN PART OF A BROAD AND EXPANSIVE EVOLUTION.

W

hen dining, I usually enjoy wine with dinner and stronger spirits or a cocktail after.

Something like amaro or vermouth before the meal helps to relax the body, and also stimulate gastric juices, which in turn increase appetite. And after a meal, higher proof spirits can stimulate the stomach to produce an enzyme called pepsin, which increases the rate at which proteins are transformed to glucose. So the terms “aperitif” and “digestif” are well deserved.

During a meal, however, most cocktails can actually become a challenge to pair. The high proof of drinks like a Sazerac or Old-Fashioned has an anesthetizing effect on your taste buds, hindering them from tasting the dish they’re served with. There is also the problem of temperature with these cocktails, as the way we perceive bitter, sweet, and umami flavors is impaired at colder temperatures. So, that Manhattan that you stirred on Kold Draft cubes 50 times is actually going to take some time to warm enough before the deep complexity of flavors from the vermouth, whiskey, and bitters are even perceived.

While these properties can pose a problem in classic Western European cuisine, where subtlety and delicacy are aspirations, they are an aid to the Polynesian pairings of Tiki. Caribbean and Polynesian foods that pull in cloves, anise, cinnamon, spicy peppers, charred fat flavors, are all enhanced by the large format Tiki drinks that combine these same sorts of flavors. And where the cooler temperatures can hinder more classic combinations, they actually help to bring out bolder ingredients and also cool the palate after spicy flavors like sambal and Thai peppers.

For instance, take a Painkiller paired with Crab Rangoon. The fats in both the cream cheese-dressed crab and the coconut milk are a bridge between the two selections. The fried and salty wonton wrappers are enhanced by the cool and creamy cocktail, and the bit of orange adds just the right amount of acid to lighten the cocktail with a higher pH level than its lemon and lime cousins. Other elements of the

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rum come to the surface more easily too. With the addition of coconut milk to the cocktail, the sugars and proteins play off of one another more readily and create a cascade of molecules that are light enough to vaporize and cause a more intricate combination of flavors. All are components that help to elevate the sweet, salty, crispy, fatty, and spicy nature of the rangoon.

There are a multitude of pairings like this in the dense catalogue of mid-century suburban Tiki haunts, from Orange Pork and the Nui Nui to Macadamia Crusted Mahi Mahi paired with a Royal Hawaiian. The perseverance of Tiki drinks for nearly a century is a testament to both their versatility and the simple fact that these food and drink combinations are so darned delicious.

Nick Detrich is a New Orleans-based bartender and managing partner of Cure Co.’s Cane&Table. After joining the staff at Cure, he ascended the ranks to comanager and was on the opening management team for Bellocq. Following two successful rum pop-ups (with collaborator Chef Adam Biderman), Detrich set his sights on opening a rum bar to explore the impact the spirit had on the development of drinking culture in the Americas. Cane&Table, situated along one of the New World’s oldest ports, is his platform for this concept and has since become a nationally recognized program.

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ROCA PATRÓN TAHONA-ONLY

by Michael Tulipan

|

TEQUILA

Photos courtesy of Patrón USA and by Carlos Detres

P

atrón honors its own past and an ancient method of tequila making with its newly launched line of premium tequilas, Roca Patrón. Utilizing a labor intensive, rarely practiced technique known as tahona, Patrón has set out to produce an ultrapremium artisanal product that elevates its already iconic line of tequilas.

Tahona involves utilizing a twoton wheel hand carved from volcanic rock (roca) to crush cooked Weber Blue Agave. The process breaks down the agave fiber and releases its sweet juices.

The juice then ferments together with the fibers in wood vats for 72

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hours before being distilled in small copper pot stills.

Only single-use American barrels are used to age the tequilas, unlike regular Patrón, which is aged in a mix of new and old barrels. The reposado ages for five months while the añejo matures for 14 months. After aging, the tequilas are packed in rustic bottles that sport a hand tied rope around the neck.

The tahona technique is painstaking and so intense that few distilleries use it any more, though Patrón has always used some tahona tequila in its blends and produces a tahonaonly extra añejo called Gran Patrón Piedra.

“From day one, tequila produced through the centuries-old tahona process has always been an integral part of the Patrón recipe,” says Greg Cohen VP, Corporate Communications at Patrón Spirits. “As a matter of fact, we’re one of only five or six distilleries in Mexico that still make tequila in this way, and no other brand can produce a tahona-only tequila with the same level of quality and craftsmanship that we pride ourselves on.”

By integrating the fibers with the juice, Francisco Alcaraz, Patrón’s Master Distiller says, “the tahona method creates an incredible and distinctively complex tequila, characterized by its earthy and vegetal aromas and flavor.” Less citrusy and fruity than other Patrón varietals, Roca Patrón tequilas are sweeter and earthier, elements brought into play by the use of the agave fibers.

Each style, whether silver, reposado or añejo, is handcrafted to a specific proof, which is higher than equivalent Patrón tequilas. The Master Distiller team experimented extensively with various proof levels to attain an ideal flavor for each category, arriving at 90 proof for silver, 84 for reposado and 88 for añejo.

Cohen says that Roca Patrón is designed to be appreciated both straight and in cocktails. The distinct agave flavor and higher proof work well in cocktails that feature any white spirits, not just tequila. Roca Patrón’s complexity also means the tequilas stand up to bolder flavors that otherwise overpower lighter styles of tequila.

“Think back 25 years ago, it was practically unheard of to sip a high-end tequila or use it in any cocktail other than a margarita,” says Cohen. “The idea for a tahona-only tequila had been discussed for many years. But it was just in the last year or two that we began to give it serious thought, as it started to become clear that consumers’ and bartenders’ appreciation and taste for tequila had evolved to a point where we believed a tequila like this would be truly understood and embraced.”

Celebrate Mexican Independence on September 16th with these must mix fiesta cocktails.

Viva Mexico!

Cactus Heart

Must Mix

INGREDIENTS 1 1/2 oz. Roca Patrón Silver 1 oz. Perfect Purée Prickly Pear 2 oz. Fresh Lime Sweet and Sour 1/4 oz. Blue Curacao PREPARATION Lime sweet and sour: Mix 2 parts fresh lime juice with 1 part citronge orange liqueur and 1 part simple syrup. Pour Blue Curacao in bottom of tall Collins glass, add ice. In a shaker pour the remaining ingredients and add ice. Shake briefly and pour into the Collins glass, garnish with a desert flower.

Spiced Chimayo

INGREDIENTS 1 1/2 oz. Roca Patrón Reposado 3 oz. French Dark Apple Cider 3/4 oz. Creme de Cassis 1/2 oz. Spiced Simple Syrup

PREPARATION Spiced simple syrup: Grind 2 cups of cinnamon sticks, one cup of star anise, one cup of cloves, one cup of Szechuan peppercorns. Put mixture into a pan and gently start to heat. As the spices begin to smolder, toss and be careful not to burn. Add 5 cups of simple syrup to the mixture and bring to a boil. Remove from heat, let cool. Filter the mixture through a fine strainer and place in squeeze bottle.

Layer all ingredients over ice in a tall Collins glass.

Texas Tea

INGREDIENTS 1 1/2 oz. Roca Patrón Reposado 1 1/2 oz. Fresh Lemonade 3 oz. Unsweetened Iced Tea 1 oz. Agave Syrup Lemonade Powder for rim Mint Garnish PREPARATION Rim the glass with lemonade powder.

Fill a cocktail shaker with ice and add ingredients. Shake briefly and pour into glass.

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FUTURE SAFE

E N E R GY E F F I C I E N T A N D E CO - F R I E N D LY R U M Photos courtesy of Flor de Caña Rum

In the early days of rum, young spirits were the drink of choice for celebrating the sugarcane harvest, while limited quantities of finer-tasting “aged” rums were savored by the proprietors of the sugar mill. As the preference for aged rum spread to the general population, the Pellas family founded Compañia Licorera de Nicaragua in 1937 and launched the larger-scale production of these fine-quality aged rums. Today the sugarcane for Flor de Caña rum is still grown on the company’s plantation and processed at its mill in Chichigalpa, Nicaragua, where the distillery and barrel houses are also located. The Pellas family, led by Chairman Carlos Pellas, continues to own and manage the company with an unwavering commitment to creating the highest-quality rums.

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Celebrating more than 120 years of rum production, award-winning Flor de Caña utilizes a signature Slow-Aged process to offer a full portfolio of highquality, naturally-aged rums without the use of additives to accelerate the aging process. The term Slow-Aged characterizes the natural, undisturbed aging process used to produce all Flor de Caña rums.

After being distilled five times, the rum is aged in white-oak bourbon barrels in the distillery’s original barrelhouses, without air-conditioning, electrical ventilation or humidifiers. In the tropical climate of Nicaragua, this means the loss to the “angels share” is higher than with other producers, a price Flor de Caña is prepared to pay for premium quality and a guaranteed smooth taste. The natural temperature, ventilation and duration of the aging process ensure that no excessive flavors or aromas are added to the product. Flor de Caña utilizes 100% natural ingredients and is the only genuinely aged rum in the world, never blending different ages together.

William Grant & Sons and Rum Trading International Corp. recently announced an agreement for the distribution of the Flor de Caña family of Slow-Aged single-estate rums in the United States. “With our shared passion for quality, respect for tradition, and independent family-owned status, William Grant & Sons is the perfect match for Flor de Caña rums,” stated Robert Collins, Managing Director, Flor de Caña.

“

WE’RE VERY EXCITED TO WORK TOGETHER TO CONTINUE TO BUILD ON THE SUCCESS OF FLOR DE CAÑA.

Flor de Caña recently launched Blanco Reserva 7, a super-premium aged white rum that is exceptional for sipping on the rocks, or with a splash of sparkling water and a twist of orange. Flor de Caña Blanco Reserva 7 is slow-aged for seven years and then filtered for a crystal-clear color. The taste is fullbodied, smooth and creamy, with a sweetly floral nose and a hint of vanilla. “Flor de Caña’s new Blanco Reserva 7 will expand our consumer base by offering a super-premium white rum that provides a richer drinking experience,” Collins notes.

Today, the Flor de Caña distillery is known as one of the most energy efficient and eco-friendly facilities in the world. All bi-products and waste are recycled into powering the plant, with virtually 100% of water usage recycled as well. During the fermentation process, 120,000 tons of CO2 are captured before being released into the atmosphere. The captured CO2 is purified and used in the manufacture of soft drinks.

Flor de Caña is committed to creating a “future safe” environment at all its manufacturing and production facilities, and is also aware of its social responsibility, annually investing more than $2 million in health projects, education, infrastructure, food, recreation and sports in Nicaragua.

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”

The Spiked Slushie

Revolution In Hot Pursuit of Frozen Cocktails

By Cydnee Murray

F

rozen cocktails tend to come in one of two forms. Standard is the tiki bar 12 speed blender variety. Found beachside at Caribbean allinclusive resorts, flavor options range from rum-based Strawberry Daiquiris to rum-based Piña Coladas. So you’d better like rum.

Mass production chain bars like Wet Willie’s or Fat Tuesday make up the second alternative. Large vats resembling dryers at a Laundromat churn electric colored slush on a continuous basis. Drinks with names that leave little room for interpretation – “Call A Cab” (a Wet Willie’s trademark) and “190 Octane” (a top seller at Fat Tuesday) – contain 190-proof / 95% ABV grain alcohol as their main ingredient.

Bottled mixers possessing “clouding agents” and catchy names that pay homage to gasoline do not pass salubrious snuff. Fortunately, a spiked slushie revolution is afoot and Eric Johnson of San Diego’s Sycamore Cocktail Den has a mind to lead the charge.

Eric and his partners recently opened Sycamore Den in the burgeoning blue-collar neighborhood of Normal Heights. The average Normal Heights resident grew up in the late ‘70s / early ‘80s and the motif of the place very much emulates that era. Eric says, “People always come in and say, ‘Oh, my gosh, I have that lamp,’ or ‘I remember that cigarette machine. My dad used to make me go buys cigs out of it.’”

In keeping with the Dad’s den décor, Eric aimed to maintain matching authenticity with his drinks. The Dark Ages of mixology took place between 1967 and 1988. During this transition period, a handful of hits and a large number of misses (the Slippery Nipple) found their way onto the pages of the Mr. Boston Bartenders Guide. One of the hits, the Galliano-based Harvey Wallbanger, interested Eric enough that he dusted it off, refurbished it and redubbed it the Hardly Wallbanger.

Due to the Hardly’s instant popularity and the rate at which patrons ordered it, Sycamore popped up on the radar of Galliano’s investors. Curious to know why sales of the Italian liqueur had suddenly taken an upward turn, they soon approached Eric for an explanation. Asked Galliano’s representatives of the

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first-time bar owner, “We haven’t sold this much Galliano in 20 years now, what exactly are you doing?”

Eric was simply trying to bring back some of the retro-style Dark Age cocktails. “I see Galliano on everybody’s bar shelf, but nobody is using it,” he says.

His perceptiveness certainly paid off. Next to a little BBQ joint called Poor Red’s in the old gold mining town of El Dorado, Sycamore Den is now Galliano’s second largest account.

Not one to be outdone, Eric looked into Poor Red’s 70 year history and found that the Golden Cadillac, a classic cocktail, originated there sometime in the early ‘50s. “I’d never heard of Poor Red’s until Galliano told me about it. It’s a big biker bar. You’ll see a bunch of bikers with their Harleys and then they’re drinking Golden Cadillacs,” Eric says. Not your typical tuff guy’s drink of choice, the original Golden Cadillac recipe calls for Galliano L’Autentico, Bols White Crème de Cacao liqueur, cream and dark chocolate shavings.

Served frozen, of course.

In the spirit of both friendly competition and capitalism, Sycamore Den invested in a shiny new slushie machine of their own. Doing what he does best, Eric tweaked the already good oldie and made it a better goodie. He added the malted gin Genever and a local hand crafted bitters called RX. He topped the seasonally versatile craft cocktail with cinnamon and called it Pour Reds.

“Kind of a fun little pun,” he explains. “Like, ‘Hey, I’m coming for you, but I respect that you guys are slinging the GCs.’” For now, Sycamore Den plans on sticking to Pour Reds as it’s one and only frozen drink, but artisanal spiked slushies are in hot demand. The Tippler, beneath New York City’s Chelsea Market, has already coined a term for the frosty indulgence. It sells a “lushie” of the day. If Eric Johnson has anything to do with it, The Tippler should prepare to match wits with a worthy opponent.

In light of the title, Galliano provided the Den with a $5000 Galliano Slushie Machine, which Eric Johnson has programmed to create the Pour Reds cocktails, a twist on the Golden Cadillac Cocktail.

Pour Reds INGREDIENTS

1 Part Galliano 1/2 Part Bols Genever 1 Part Crème de Cacao 1 Part Cream Dash RX Sarsaparilla Bitters PREPARATION

Add ingredients to a slushie machine.

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Trending Now

VE R M OUTH

Classic and Mystique

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By Bryen Dunn Vermouth aperitifs are experiencing somewhat of a resurgence and are thriving globally, we wanted to shine the spotlight on this sleek libation.

Vermouth is a fortified wine with added sugar, alcohol and botanicals (herbs, spices, floral essences, bark, and root derivatives).

The word itself is derived from the German word for wormwood (wermut), as it was originally the main flavoring ingredient, until the herb was found to be poisonous.

First produced in Turin, Italy during the 18th century primarily for medicinal purposes, others were later produced within France and Spain, all places where consumption still remains highest. European culture more commonly consumes this elixir as an aperitif or digestive, while North Americans are more apt to mix it with other spirits in the form of cocktails. It’s often used for instilling a fresh herbal flavor and aroma, or accentuating the existing flavors already present in the base liquor.

It wasn’t until the latter part of the 19th century that connoisseurs began concocting classic cocktails such as the Martini and Manhattan, using either a sweet or dry version. Ordering a “dry martini” basically means it’s prepared with dry (white) vermouth, while the sweeter varieties (red) are regularly used in drinks like the infamous Manhattan. Variations of cocktail recipes using equal portions of dry and sweet are called perfect, as in a Perfect Manhattan.

Top selling European brands include Carpano, Cinzano, Noilly Prat, and Martini and Rossi. Others have been created in North America, such as Atsby (New York), Imbue (Oregon), and Sutton Cellars, Gallo, and Vya, all from California. Recently a few variations have been introduced including white (bianco), amber, and rose, but the acceptance into the mainstream alcohol beverage market has been lukewarm at best. Vermouth can also be used when cooking, often substituted for white wine when called for in recipes such as fish and seafood dishes, or as a marinade for white meats such as pork and chicken.

Carpano is a legendary vermouth producer from Italy and is said to have coined the term “vermuth.”

Most mixologists and cocktail lovers are very familiar with this original vermouth from 1786 and use Carpano Antica often in their cocktails that

call for sweet vermouth. Carpano Bianco is made with a white wine base and flavored with ginger, cloves, chamomile and other herbs and botanicals. It is particularly good served neat with a lemon twist over ice.

Martini & Rossi was founded in 1863 when the company began producing vermouths and later diversified into Italian sparkling wines. MARTINI is the company’s brand of Italian vermouth and to this day, the recipes are closely guarded secrets, only known by four MARTINI Master Blenders. Each vermouth recipe contains more than 40 botanicals married into perfectly balanced liquids.

Always known for having a celebrity appeal, cultural icons from every decade have been associated with MARTINI. In the 1950’s, an emerging Andy Warhol created some of the most well-known iconic print advertisements, and many of these MARTINI print ads remain coveted collectors’ items today. In the 1990’s and into the 21st century, a new generation of Hollywood stars, including George Clooney, Gwyneth Paltrow, Charlize Theron, and Jude Law have appeared in MARTINI commercials embodying the glamorous MARTINI spirit while paying homage to the brand’s longtime love affair with cinema.

As a key ingredient in cocktail greats like the Americano, Bronx, Gibson, Negroni, Rob Roy, and of course the Manhattan and Martini, every well-stocked bar is not without bottles of sweet and dry vermouth.

Regardless of how wet or dry the cocktail, vermouth is trending again and not just in mixing the classics.

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VODKA EXCEPTIONNELLE

GREY G O O S E

NOTHING ELSE LIKE IT Photos By Kent Miller, Kent Miller Studios

INSPIRED BY THE COGNAC-BLENDING HERITAGE OF CREATOR AND MAÎTRE DE CHAI FRANÇOIS THIBAULT, GREY GOOSE IS LAUNCHING ITS BOLDEST INNOVATION YET, GREY GOOSE VX, VODKA EXCEPTIONNELLE. THIS RARE, EXCLUSIVE EDITION MASTERFULLY CRAFTS GREY GOOSE VODKA WITH A HINT OF PRECIOUS COGNAC TO CREATE AN INTRIGUING TASTE EXPERIENCE AS WELL AS A DISCERNING NEW SPIRIT THAT BREAKS CATEGORY STANDARDS AND TRULY FLIES BEYOND. “Grey Goose VX delivers a new luxury experience for the spirits connoisseur, seamlessly marrying the distinct character of Grey Goose vodka and fine cognac,” said says Lyle Tick, VP Managing Director for Grey Goose Vodka. “It’s a celebration of the new and the old, of authenticity and innovation, and the result is something very special.”

to two years of barrel-aging, the result is a cognac that contains subtle floral aromas (jasmine, lilac and iris) and fruity notes reminiscent of plum, lychee and mango. This liquid is then blended with Grey Goose vodka and bottled at the same production facility where every bottle of Grey Goose is made to produce the final product.

Grey Goose VX embodies the ethos of the brand’s global campaign, FLY BEYOND, and with the introduction of this groundbreaking new expression, Thibault has once again defied convention to reach a new threshold in super premium vodka. His passion for crafting extraordinary spirits began as a cellar master in Cognac country, and by delving deeply into this expertise in blending fine cognacs, Thibault has created the next generation of Grey Goose: a powerful spirit that draws on the past, and marries it with the field-to-bottle process of Grey Goose original to create something truly inventive, new and distinctive.

Commenting on the Grey Goose VX featured pairing cocktail he created, Tarby notes, “Our approach was to mix it with ingredients that tease out the flavors that already exist within the spirit.” A small amount of dry Amontillado sherry mirrors the soft winter wheat flavors from which Grey Goose vodka is made, and a small little cocoa-nib infused pear liqueur enhances both the fruity and rich notes from the cognac.

The result is a complex, incredibly flavorful cocktail experience that truly showcases the spirit without masking it.

“Aside from being an extremely well made, elegant spirit to sip on its own, Grey Goose VX excites us from a cocktail perspective because there is nothing else like it on the market, “ notes Devon Tarby of Proprietors, LLC, who has been working with the new spirit in cocktails. “It has a great richness and body from the cognac without compromising the clean, fresh qualities already present in Grey Goose vodka.”

Grey Goose VX uses eau de vies from grapes exclusively from Grande Champagne, the highest quality cru, or growth region, in South-western France known for the finest and most delicate cognacs.

The grapes are fermented in perfectly controlled temperature conditions, creating the eau de vie that is then distilled between October and January when the flavors are at their absolute best. After one

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GREY GOOSE VX COCKTAIL INGREDIENTS

2 1/4 oz. Grey Goose VX 1/4 oz. Lustau Los Arcos Amontillado Sherry 1/4 oz. Cacao Nib CC Pear Liqueur 1 Drop Salt Solution

PREPARATION Stir with ice until thoroughly chilled, strain into a coupe glass.

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THE

“FROM ALL OF OUR TRAVELING AND ENJOYING CRAFT COCKTAILS IN LARGER CITIES, WE DECIDED TO BRING THE CRAFT TO US,” MCLEMORE SAYS OF HER ORIGINAL

PLANT

GOAL. WITH THE OPENING OF THE ICE PLANT, THE MISSION HAS BEEN ACCOMPLISHED.

By Michael Tulipan. Photos by Still55 Photography and Kelly Conway.

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S

t. Augustine’s former ice plant sat imposing and empty for twelve years, a symbol of days past and legacies forgotten. Then, thanks to the vision of a group of local investors, the space was recently reborn as two businesses, a distillery and a bar. The first to open, in September 2013, was The Ice Plant, a bar and restaurant devoted to craft cocktails and seasonal American cooking.

General Manager Patricia McLemore recalls, “I think everyone in the town had driven by and had some sort of dream or vision of what it could be. The building’s pure size and Art Deco structure really made it stand out downtown.”

A dedication to history permeates the DNA of residents of the nation’s oldest city and the owners set about a renovation that respected the past while bringing the space into the present day. “We spent the better part of two years restoring the building to its original look,” says McLemore. “Of course, keeping everything time appropriate was a fun project, searching the East Coast for vintage sinks, beams and much of our decor.”

This attention to detail is evident everywhere.

Stepping inside from the blazing Florida sun, you are dwarfed by the space. The handsome room soars, its ceiling 22 feet off the ground. Light floods through immense windows. Concrete and brick walls sport a weathered, lived-in look. You sidle up to a marbletopped eight seat bar and take your place, thinking, “This is a place to get a proper drink.”

In a nod to the building’s history, ice forms the cornerstone of the bar program. Bar manager Zach Lynch says, “Our mission is to return to the craft of ice harvesting. By freezing purified water in large blocks, our bartenders can make drinks colder and with precisely the desired amount of dilution.”

Three ice machines each have their different uses. A Clinebell machine takes 50 hours to churn out two 300 pound ice blocks, each arriving crystal clear and free of imperfections. The staff then use various tools including picks, saws, chainsaws and knives to break down the blocks. A Scottsman Pebble icemaker yields ice perfect for tiki and other drinks that call for quicker dilution, while the Kold Draft makes smaller 1.25 x 1.25” cubes used for shaken and stirred cocktails.

The Ice Plant drink list changes seasonally and nearly everything needed to build a cocktail is made in house, from cola and tonic to grenadine and mule mix to seasonal syrups. Soon, Lynch also plans on debuting a line of bitters.

Drinks like the St. George Sour and the F-Word showcase this devotion to quality spirits and housemade ingredients. The St. George Sour brings together St. George Breaking & Entering Bourbon, Cynar, lemon, Fee Brothers barrel aged bitters and housemade vanilla bell pepper syrup. The F-Word is a play on The Last Word, with Fernet, Dolin Genepy des Alpes, St-Germain, lime juice and housemade grenadine, showcasing exotic bitter and herbal ingredients.

Chef Joshua Smith oversees the menu, which highlights local produce, dairy, seafood and meats. Dishes like The Ice Plant Burger, made with grass-fed Georgia beef, Soft Pretzel Bread with beer cheese fondue, and Shrimp n’ Grits with fresh Florida shrimp have already attracted a devoted local following.

The Ice Plant 110 Riberia Street | Saint Augustine, FL. 32084 www.iceplantbar.com CHILLEDMAGAZINE.COM

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TROPICAL MIXOLOGY ENTER THE TROPICS WITH THESE MOUTH-WATERING COCKTAILS JUST RIGHT FOR THE ADVENTUROUS PALATE.

HORCHATA COLADA

RECIPE COURTESY OF MANNY HINOJOSA INGREDIENTS 2 oz. Bacardi Gold Rum 2 oz. The Perfect Purée Carmelized Pineapple Concentrate 2 oz. Horchata concentrate Shaved Coconut and Cinnamon for garnish PREPARATION In a mixing glass add ingredients with ice. Shake vigorously and serve in a glass with shaved coconut, top with nutmeg and orange slice.

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Blended version: Add ingredients to blender. Add ice and blend, pour into a glass and garnish with coconut and cinnamon.

COCONUT SANGRIA INGREDIENTS 10 oz. Cîroc Coconut Vodka 5 oz. Captain Morgan White Rum 15 oz. Green Tea 10 oz. Pineapple Juice 5 oz. Fresh Lime Juice 5 oz. Simple Syrup PREPARATION Stir over ice in 64 oz. pitcher.

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CARGO CULT

CREATED BY BOOZENERDS INGREDIENTS 2 oz. Appleton Jamaican Rum 1 1/2 oz. Guava Puree 1 oz. Licor 43 3/4 oz. Coconut Puree 1/2 oz. Lime Juice 1 tsp. Allspice Dram 1 Dash Boker’s Bitters PREPARATION Shake with ice. Strain into a glass.

Garnish with a lime wedge and cherry.

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MAI TAI

CREATED AT BARE AT THE MIRAGE, LAS VEGAS INGREDIENTS 3/4 oz. Bacardi Superior 3/4 oz. Malibu Rum 2 oz. Orange Juice 2 oz. Pineapple Juice Splash Grenadine Float of Myers Rum PREPARATION Combine in a rocks glass and float with Myers Rum. CHILLEDMAGAZINE.COM

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SPOTLIGHT

HOTSPOT

Mai Kai and Hula’s Modern Tiki Trending Tiki: Then and Now

By Sara Kay. Photos courtesy of Mai Kai.

If you’re paying attention to cocktail culture,

and I mean really paying attention, you’ll notice that resurgence is a huge part of it. At one point or another, different cocktails and spirits that we know and love are suddenly thrust into the spotlight, collecting their very well-deserved recognition, and more often than not, putting a modern twist on the traditional. We’ve seen it happen before: the Martini, the Old Fashioned, the Negroni, these drinks suddenly make a glorious comeback with an interesting twist, making cocktail lovers worldwide jump, and drink, for joy.

And now? It’s Tiki’s turn.

You know tiki. Heavy on flavor, fun, and most importantly rum, tiki as a drink culture in the United States goes back decades, to times when sailors were coming home from war in the Pacific and wanted nothing more than to continue enjoying the Polynesian vibe in the form of the Mai Tai’s and Pina Colada’s that they’d become so accustomed to. At bars like Mai Kai in Ft. Lauderdale, Florida and Hula’s Modern Tiki in Phoenix, Arizona, the tiki culture is seen as so much more than a style of drink. It’s a way of life.

Mai Kai, opened in 1956, is an excellent example of what tiki culture is: classic and timeless, but fun and quirky too. Kern Mattei, Manager and 20-year veteran at Mai Kai, gained all of his bar experience working here, and has seen the resurgence of tiki culture happen from right behind his bar. As more people see that tiki isn’t just about cute paper umbrellas and over-sized plastic cups, Mai Kai is the go-to bar for a reminder of just how great a well-made tiki drink truly is.

“Throughout the years we’ve adjusted the menu, but most of the recipes we’ve kept exactly the same for 50 years, and that’s become a trademark for us as the tiki resurgence has started to come back,” said Mattei. Started by Mai Kai’s original bartender Mariano Licudine, the cocktail menu at Mai Kai is a reflection of his time spent at famed tiki bar Trader Vic’s.

“People are coming to us to travel back in time to know what it was like to have those drinks 50 years ago. Some of the drinks haven’t changed, some have,

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and we have a lot of people using it as a learning experience to create their own drinks. As tiki places open all over the world, people are getting their taste buds accustomed to sugar-based drinks.”

Taking these classic tiki elements and giving them a unique twist, Hula’s Modern Tiki is a destination for people who want to enjoy tiki, but with an urban feel as well. Dana Mule, co-owner of Hula’s Modern Tiki, wanted to emphasize this subdued, modern feeling in the theme and décor, however he chose to have the cocktail menu continue to reflect a feeling of classic tiki culture of the 50s and 60s. Mule sees this resurgence as a way of honoring the mid-century aesthetic that makes tiki so approachable.

“The tiki culture embodies a cool, retro vibe. When you think Rat Pack, Dean Martin and Frank Sinatra, you think Copa Cabana and The Tiki Room. It’s not a matter of tiki culture per se, but that modern design that everybody wants.”

By combining an urban décor with traditional cocktail menu, Hula’s Modern Tiki is the ultimate destination for someone looking to enjoy a classic Mai Tai with a hip, urban twist. “You get that modern aesthetic, upscale service, an eclectic menu, but the traditional cocktails are still there. It’s a very cool blend of old and new.”

The history of the tiki cocktail is incredible, and at places like Mai Kai and Hula’s Modern Tiki, it’s clear that tiki will never go out of style. As people learn to appreciate the history of tiki cocktails, talented bartenders and bar owners are helping to inspire a whole new generation of cocktail lovers and cocktail makers.

“Tiki is approachable, and it’s something that everyone can find something cool in,” said Mule. “Hipsters, older people, even young kids. A strong rum cocktail to take the edge off of any day, that’s what it’s about for us.”

Hulasmoderntiki.com Maikai.com

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LAST CALL

CHILLIN’ WITH

Kearran Giovanni Photo by Marta Elena

On Detective Amy Sykes

She’s evolving, she’s leaving a bit of her kiss up kind of annoying-ness, so she settles in and says, ‘Okay, I’ve pleased. I’m here. Now I’m going to prove myself worthy.’ She’s a leader and I think eventually they’re going to let her do some leading. I’m really excited to see the next episodes.

AS THE CRITICALLY ACCLAIMED TNT DRAMA, MAJOR CRIMES, SEASON 3 HEATS UP, KEARRAN GIOVANNI, WHO PLAYS THE STUNNING DETECTIVE, AMY SYKES, CHATS ABOUT HER ROLE ON THE SHOW, COOKING AND THE SPORT OF BEING A FOODIE. WANT MORE KEARRAN? VISIT TNTDRAMA.COM/MAJORCRIMES & TWITTER @KEARRANGIOVANNI

Drink

I love wine. I’m lucky to live in California now, I get to cross over to Napa and Sonoma and Santa Barbara wine country, they are all so close so we take full advantage of our West Coast wine.

I also love to drink a B&B with one cube of ice at the end of a meal.

Dining Out

We are like crazy New York foodie people, it’s like a sport in NY to dine out, one of our favorites is Bestia. Hopefully we’ll get to eat everywhere in LA, today we are going to Pot, which is a Korean restaurant in The Line Hotel.

Down Time

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I like to cook. I take a lot of cooking classes if I have time off. I pretty much cook everything and my children are really great eaters. I just mastered a truffle chicken that I totally stole from The NoMad in NY. It’s delicious.

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www.greygoose.com | facebook.com/greygoose © 2014. GREY GOOSE, THE GEESE DEVICE, FLY BEYOND AND VX TRADE DRESS ARE TRADEMARKS. IMPORTED BY GREY GOOSE IMPORTING COMPANY, CORAL GABLES, FL. VODKA WITH A HINT OF COGNAC - SPIRIT DRINK - 40% ALC. BY VOL. (OF WHICH 95% VODKA AND 5% COGNAC).