Chilled Magazine - Volume 7 Issue 5

CHILLED RAISE YOUR SPIRITS

3ONE EPIC EVENT

PRIVATE JETS MYSTERIOUS NIGHTS MUSICAL GENRES

Get lost in the

BACARDI TRIANGLE with

e i l l Eulding

Go

THE HARVEST ISSUE

HOMEGROWN

COCKTAILS Volume 7 - Issue 5 U.S. & Canada $4.99

DISPLAY UNTIL DECEMBER 8TH, 2014

CELEBRATE

20 YEARS

of PULP FICTION

with a TASTY

BEVERAGE

HAVE YOU SEEN

TOM COLLINS?

BLUE CHAIR BAY

COCONUT SPICED RUM CREAM

THE UN-NOG

SOME MEN ARE

KICKED OUT OF BARS

OTHERS ARE KICKED OUT OF

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

LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2013. 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

CHILLED RAISE YOUR SPIRITS

THE

BACARDI TRIANGLE

e i l l Eulding

GoUNTAMEABLE IN AN

MUSIC EVENT

EPIC PROPORTIONS OF

ON A DESERTED

CARIBBEAN ISLAND WITH 1862 GUESTS

W H E N YOU’R E G O I NG

SOMEWHERE NO ONE HAS EVER BEEN

PREPARE FOR A LONG JOURNEY

DON FACUNDO BACARDÍ MASSÓ WAS NEVER ONE TO TAKE THE WELLTRODDEN PATH. IN 1852, WHEN HE SET OUT TO CREATE A RUM LIKE NO OTHER, HE KNEW IT WAS BOUND TO BE A JOURNEY FILLED WITH BLIND ALLEYS AND FALSE STARTS. HIS DETERMINATION SAW IT THROUGH, AND 10 YEARS LATER, THE RUM THAT BEARS HIS NAME WAS BORN.

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

CHILLED RAISE YOUR SPIRITS

THE

BACARDI TRIANGLE

e i l l Eulding

GoONE OF THREE

HEADLINERS

DISCOVER THE

MYSTERY INSIDE

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

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

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

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

CONTENTS

VOLUME 7 - ISSUE 5

features

70

80

88

Lose Yourself In This Once In A Lifetime Event

Meet The Champions

The Butcher, The Baker, and the Belgian Beer Maker

74

84

90

The 86 Co. and Bottled Precision

Spice Things Up This Season

Booming Brewing Culture

Bacardi Triangle

Going Beyond The Bar

76

The Flavor Your Way Challenge Incredible Mixes From Across the Country

78

Spirited Generations

Family Makes All The Difference

8

CHILLED MAGAZINE

The Svedka Shakedown Mixology Games

The Spice Market

86

The Lejay Crème de Cassis Event

Female Bartenders Unite for an Authentic Kir

Females on Fire

The Finger Lakes Beer Trail

94

Recipes

Fall Favorites

98

Hot Spots

Keens Steakhouse, NYC

CONTENTS

VOLUME 7 - ISSUE 5

departments

VOLUME 7 - ISSUE 5

PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell EXECUTIVE EDITORS Vicki Cruz Nicole DiMattei

Editor’s note

12 A Message from Pamela Wiznitzer

ADVERTISING COORDINATOR Amanda Rodriguez

Bottoms up

ADVERTISING ASSISTANT Devan Banks Tatiana Pawelec

14

16 18

Cool Products Stuff you need to know about Cool bottles – Creative Concepts How to – Mix With Vinegar

The locals

ART DEPARTMENT Daniel Batlle Rick Jensen Rogier Stoel Jackson Ryan

52

22 Bartender Submission

Melody Gotuaco 24 Bartender Submission

Alex Kratena 26 Ask Freddy

Whiskey Do’s and Dont’s 28 Bar Owner Profile

Dan Rieger, The Royal 30 Bar Manager Profile Lauren Lathrop Williams 32 Brand Ambassador Profile

Anthony Pullen & Jen Ferreira, Bols 36 Chief Marketing Officer Profile

Lori Tieszen, Stoli Vodka 38 Competition Winner

Jamal Giles, Berentzen, USA 44 Reel Spirits

Pulp Fiction Film Feast 46 Spirited Sweets

Alie Ward and Georgia Hardstark

44

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 CONTRIBUTORS Pamela Wiznitzer, Warren Bobrow, Freddy May, Richard Fri, travelsquire.com PHOTOGRAPHERS Ellie Goulding Cover Photos: Louie Banks Images: Shutterstock.com CIRCULATION MANAGER Tom Ferruggia MARKETING Joy Sinacore

Advanced Mixology

48

50 Drink In History – The Tom Collins 52 Buzz Worthy –

Make Mine a Pure Martini- VDKA 6100 54 Mixing Season – The Fresh Fig Infusion 56 Food Know How – Caramel 58 The Buzz – It’s All About Technique 60 Seasonable Staple – Punch Bowls 62 What To Mix Next – Nori 64 In The Know –

The “Un” Nog – Blue Chair Bay Rum

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 ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano

Mix it up

20 Behind the Cider Bar 40 The Buzz – Melani Gordon for TapHunter 42 Celebrity Sips – The Walking Dead 48 Trending Now – Unforgettable Flavors - Wineheart 66 Shaking & Stirring – Launches 100 Last Call – Chillin’ With Kelly Stables

16

LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 7 - Issue 5 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.

10

CHILLED MAGAZINE

EDITOR’S NOTE

VOLUME 7 - ISSUE 5

GUEST EDITOR PAMELA WIZNITZER

As the air turns a bit crisper, for many of us falling leaves of beautiful hues cascading over the ground signify the dawning of autumn. This turning of the season evokes nostalgic memories of special holidays like Halloween and Thanksgiving. As a child and still today, this time of year is always a very personal and introspective time.

This summer I spent 11 weeks traveling by car, away from my home behind the bar at the Dead Rabbit in NYC, visiting over 40 markets conducting research for my Master’s thesis at NYU. I wanted to see the talent across our country and improve myself as a bartender. I knew the trip would be one of the pivotal educational moments of my career and a time of self-discovery.

But never did I imagine, or prepare myself for, the emotional experience that resulted from this excursion.

Photo by Clay Williams

All of these interactions have forever changed me not only as a bartender, but also as a person. And with Thanksgiving right around the corner, I could not be more thankful to all of the people who let me into their lives and taught and humbled me to this extraordinary career I’ve chosen. For what do you give thanks? For me, I am thankful to work in an industry full of passionate, creative, thoughtful, motivated and inspiring individuals who I do not consider friends, but rather, family.

In this issue of Chilled, we take a look at ingredients that conjure up the essence of the season. I’m confident that across the USA, you’ll find talented bartenders using spices, aged spirits, fruits and herbs to craft cocktails that pay homage to this wonderful time of year.

er Pamela Wiznitz Pamela Wiznitzer is the President of the United States Bartenders Guild, New York Chapter. Since 2006, Pamela has been working throughout NYC and currently can be found shaking things up at The Dead Rabbit. She has earned honors from her industry peers such as being selected as one of the 20 Diageo World Class 2012 Contestants, a finalist in Pama’s 2011 “Beyond the Glass,” and won Bacardi “Champions Drink Responsibly” contest.

12

CHILLED MAGAZINE

No Other Rum Makes A Genuine Dark ’n Stormy®

Bermuda’s National Drink Requires Bermuda’s National Rum.

Only Gosling’s Black Seal Rum

can give you an authentic Dark ’n Stormy cocktail, the uniquely tasty drink that is taking the U.S. by storm. This deep, luscious rum has been slowly crafted by the Gosling’s family for seven generations.

Nothing else comes close.

Winner of the coveted Platinum Award.

Goslings. For Seven Stubborn Generations. www.goslingsrum.com We make it slowly, stubbornly. Please enjoy it slowly, responsibly. 40% ABV. Product of Bermuda. Castle Brands, NY, NY.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT BEER MAKING KIT

RedEnvelope’s Chocolate Maple Porter Beer making kit includes all the tools necessary for success in brewing up a thick, rich, creamy porter with chocolate and maple syrup flavor perfect for your next beer tasting party. redenvelope.com

WINE INFUSED DENIM

Robert Mondavi Private Selection has teamed up with Crawford Denim to create the Denim Vintner Shirt.

Featuring wine-dyed fabric accents, versatile enough to wear dressed down in the vineyard tending to vines or dressed up for happy hour with friends.

RobertMondaviPrivateSelection.com

Photo credit Renata Stone

SMART TOUCH WINE OPENER

Remove corks effortlessly by using just two fingers to turn. Pulls out the wine cork as you twist and the twist and pull action never breaks the cork. Comes with a foil cutter that clips onto the unit for storage, small and lightweight, with a compact design. viatekproducts.com

JACKSON CANNON’S BAR KNIFE

Photo credit Heath Davis

14

CHILLED MAGAZINE

Designed by The Hawthorne’s own award-winning Bar Director/Proprietor, Cannon partners with 163year old local knife makers R. Murphy Knives. Ideal for both professional and home bartenders, the knife has many applications behind the bar- from cutting citrus to removing fruit seeds. rmurphyknives.com

The General Idea Behind Our Stormy Ginger Beer:

It strikes the delicious balance right between spicy and sweet.

Even Bon Appetit Magazine agrees, awarding their Seal of Approval and saying: “Assertive ginger flavor and bold-but not burning-heat.”

Created for making the perfect Dark ’n Stormy® cocktails with our luscious Gosling’s Black Seal Rum, it’s become a zesty popular soft drink of its own. Not to mention the ideal mixer for a variety of spirits.

Because nothing can ruin a good drink faster than a bad ginger beer.

• Available in 8 oz and 12 oz cans, 24 per case; 1L PET bottles 12 per case.

• Also available in Diet • Non-alcoholic. Gluten Free.

• Made in the U.S.

Goslings. For Seven Stubborn Generations.

We make it slowly, stubbornly. Please enjoy it slowly, responsibly. 40% ABV. Product of Bermuda. Castle Brands, NY, NY. Gimger beer is non-alcoholic.

BOTTOMS UP!

COOL BOTTLES

CREATIVE CONCEPTS SEÑOR RIO TEQUILA

Jonathan Gach and Debbie Medina, co-founders of Jalisco International Imports, Inc. wanted to present their tequila in something more elegant than typical tequila bottles. “We took an old picture of Debbie’s dad and made it our logo. In addition to the label, we laser the image in our crystal stopper,” says Jonathan.

PHRAYA RUM

According to ancient Asian philosophy, the world is governed by four elements of fire, earth, air and water, each represented by four gold cuffs on the bottle.

From its enticing Asian origins to its illuminating bottle design, Phraya is a true spirit of enlightenment.

SPINE VODKA

A concept for a high quality product with a simple design, with a “twist.” The integrated spine with rib cage communicates a product with a “backbone,” and a beverage that lives up to its promise. Its design simply fascinates the beholder.

16

CHILLED MAGAZINE

Weight No More.

Meet The Skinny Dark ’n Stormy.

Everyone loves the refreshing

zing of an authentic Dark ’n Stormy® but not everyone loves calories.

Problem solved: Try our Diet Stormy Ginger Beer. Full of taste, stripped of calories.

• Available in 8 oz and 12 oz cans, 24 per case • Also available in Regular • Non-alcoholic. Gluten Free.

• Made in the U.S.

Goslings. For Seven Stubborn Generations.

We make it slowly, stubbornly. Please enjoy it slowly, responsibly. 40% ABV. Product of Bermuda. Castle Brands, NY, NY. Gimger beer is non-alcoholic.

BOTTOMS UP!

HOW TO

HOW TO MIX WITH VINEGAR

By Warren Bobrow Author of Apothecary Cocktails

V

Photo by Linda Holt

INEGAR IS AN IMPORTANT, HISTORICALLY RELEVANT INGREDIENT IN COCKTAILS AND MOCKTAILS DATING BACK TO THE COLONIAL ERA. BACK IN THE DAY BEFORE SODA POP, VINEGAR WAS USED IN A MULTITUDE OF DRINKS.

Vinegar as a curative remains a powerful detoxifier, it is also well established as a panacea against stomach maladies. When vinegar is mixed with liquors like rum or gin, it offers balance. Vinegar injects sour flavors deeply into your craft drinks, offering great character.

Step 1

Choose Your Vinegar Always use the best vinegar possible. Utilize the best ingredients to get the best results. Apple cider vinegar should be raw, the “mother yeast” in raw apple cider gives your drink more depth and character.

Instead of using just plain wine vinegar, try elevating your mixed drink by using plum vinegar.

18

CHILLED MAGAZINE

Step 2

Balance Use white balsamic over dark balsamic vinegar in light colored cocktails. Richly textured aged balsamic mashed into strawberries with a bit of black pepper mixed with Reposado tequila or deep smoky Mezcal makes a wonderful cocktail. Remember, vinegar can have a nasty way of overpowering lighter citrus juices.

Step 3

Choose your sugar Simple syrup is an essential ingredient in drinking vinegar.

Stay away from industrial white sugar. Moscovado, Demerara, palm sugar, maple sugar or even raw honey works with any choice of vinegar. Experiment using the different sugars until you find the right balance.

WARREN BOBROW Warren’s first book, Apothecary Cocktails was nominated for a Spirited Award at the 2014 Tales of the Cocktail in New Orleans. His second book, Whiskey Cocktails will be released in October 2014 and features 75 classic and brand-new classics of mixology for both the home mixologist and the seasoned pro.

Warren Bobrow has published over three hundred articles on food, wine, and cocktail mixology. In addition to his popular blog, The Cocktail Whisperer, Warren has written for the Williams-Sonoma blog, Foodista.com, Voda Magazine, Saveur (he was in the Saveur 100), Serious Eats, Beverage Media, Edible Long Island and Edible New Jersey, DrinkUpNY, Distiller, Dark Rye (Whole Foods). www.cocktailwhisperer.com

MON CHER AMI INGREDIENTS

CAFÉ CORRETO INGREDIENTS

1 oz. Barr Hill Gin 1 oz. Channing Daughters Vervino 1 oz. Campari 1 oz. White Balsamic Vinegar

3 oz. Espresso 1 oz. Fernet Branca 1 tablespoon Tradizionale di Modena Balsamico

PREPARATION

Prepare espresso as desired, add Fernet then add Balsamico. Stir and drink.

Mix in a mixing cup with ice. Strain with a Hawthorne strainer and garnish with orange zest.

TIP

Don’t be afraid to add some freshly snipped and lightly blanched herbs to your choice of vinegar, such as mint, tarragon, sage or even rosemary.

PREPARATION

GO PRO

Try infusing your drinking vinegars at cellar temperature. The flavors that are revealed by combining your ingredients at 50-60 degrees will always surprise you. Refrigerated vinegar may taste like the leftovers lurking in your fridge.

CHILLEDMAGAZINE.COM

19

MIX IT UP

BEHIND THE BAR

BEHIND THE

Cide r BAR

SONOMA CIDER

Anvil is made with U.S. grown organic apples and Sonoma Cider’s proprietary organic bourbon flavor. Each sip combines flavors of fresh, ripe apple with bourbon aromas for a bright, complex flavor.

ANGRY ORCHARD HARD CIDER

A new effervescent cider, The Muse, is inspired by the festive nature of slightly sweet demi-sec champagne and sparkling wines. With a distinct apple aroma this cider is well-balanced and fruit-forward inspired by Italian Prosecco, Spanish Cava and German Sekt.

UNCLE JOHN’S CIDER MILL

Melded is made from traditional American and English apples. The refreshing cider has a soft tannic bite and crisp acidity.

STRONGBOW HARD CIDER

Recently launching two new flavors, Gold Apple Hard Cider and Honey and Apple Hard Cider, Strongbow balances sweet and tart with crisp apple and pear flavors. Try it out in cocktails!

20

CHILLED MAGAZINE

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.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Melody Gotuaco

The Derby Restaurant NYC, Lower East Side For half a decade Melody Gotuaco has been slinging drinks behind the bar. Getting her start on the west coast in Hollywood, she eventually migrated to the bar scene in New York City and now tends bar at The Derby, an upscale, classy joint with cool cocktails with a Southern twist and food to match.

She loves bartending and stresses the importance of “knowing her audience.” Along with having a sense of who is sitting at her bar, Melody believes it is important for all bartenders to know their pours while working with speed and efficiency. “I love getting to know all sorts of fun people and have learned that a smile goes a long way in this business. I make all of my cocktails with the perfect mix of liquor and love.”

Photo courtesy of The Derby

THE DERBY’S PEACH SMASH INGREDIENTS

2 oz. Michter’s American Whiskey 1 Lemon Wedge 2 Peach Wedges 3-4 Mint Leaves 1/2 oz. Simple Syrup 2-3 Dashes Peach Bitters PREPARATION

Muddle peach, lemon, mint and simple syrup in pint glass. Add whiskey and 4-5 ice cubes. Shake and pour into rocks glass. Top with ice, and add a splash of water to fill. Dash peach bitters on top. Garnish with mint sprig and peach slice.

22

CHILLED MAGAZINE

ORDER SA MPLES NOW PERFECTPUREE.COM/CHSAMPLE

Complimentary to foodservice professionals only

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

www.perfectpuree.com • (800) 556-3707

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Alex Kratena

Artesian Bar The Langham, London Alex Kratena has been bartending since he was sixteen years old. “Yes, back in the day one didn’t have to be of legal age to drink alcohol in order to be able to sell it.” Kratena, originally from Czechoslovakia, is the head bartender at Artesian Bar at The Langham in London.

Widely known as one of the leading mixologists in England; he got his start behind the bar as more of a necessity than to make a living. ”Going to school during the day and working in hospitality in the afternoon, evenings and nights since an early age does not really go together, so I had to decide if I wanted to focus solely on bartending, which is what I did.”

Kratena has created cocktails all over the globe from Europe to Asia to the United States.

He’s well-known for giving extra attention and respect to even the smallest aspects of mixology. Kratena is also a highly regarded cocktails writer and has taught his craft to bartenders around the world. During a recent tour of the U.S., he taught a mixology master class. “For the master classes that I taught as part of my recent tour of the U.S. Langham hotels, I created an immersion into my world of creativity. I walk the audience through the nature of my inspirations and my creative process.”

Photos Courtesy of The Langham Hotels & Resorts

Awarded “International Bartender of the Year” at Tales of the Cocktail in 2012, he says that he doesn’t have a signature style because he wants to let creativity flow freely. “I like to leave myself open to all the possibilities that are out there, but what I firmly believe is that taste is not the only sense to be stimulated. If you always do what you always did, you will always get what you always got.”

THE PINK LADY

INGREDIENTS

1 1/4 oz. Tio Pepe Sherry 1 oz. Merlet Triple Sec 1 oz. Rhubarb Water 1/2 oz. Fresh Lemon Juice 1/2 oz. Agave Nectar 2 Dashes Peychaud’s Bitters 1 Piece Grapefruit Zest PREPARATION

Shake in a Boston Shaker with ice, and then strain into a champagne flute, adding zest.

24

CHILLED MAGAZINE

MAGA-

INSPIRED BY THE ISLAND LIFE OF MULTIPLATINUM SINGER-SONGWRITER

KENNY CHESNEY THE FLOAT

2 oz. BCB Coconut Spiced Rum Cream 4 oz. root beer

DIRECTIONS: Add ingredients very slowly into a highball glass with ice and stir well. Garnish with whipped cream and a cherry.

Imported and bottled by Fishbowl Spirits, Rochester, NY.

THE LOCALS

ASK FREDDY

Whiskey Do’s and Don’ts Ordering Whiskey in a Bar

B

artending in the late 90’s I thought I was the cat’s pajamas, 19 years old in Edinburgh mixing Sex on the Beach and Mermaid’s Orgasms with a bar packed full of the after work crowd getting a dose of diabetes from my blenders on full spin. We had a great whiskey selection in the bar but I didn’t know anything about it. In fact, the only thing I did know was that I used to steal it out of my dad’s drinking cabinet in my teenage years. I wish I had known then what I know now about whiskey. I have the privilege of having worked for the largest single malt in the world, a small production American whiskey, and Canadian whisky. It’s safe to say that being paid to tour the USA talking and drinking whiskey every week I have the coolest job of anyone I know.

If I could give advice to myself in my twenties, here’s what I’d say: Do take whiskey however the hell you want when ordering it in the bar, but always try every one neat at least once. Sure, appreciation of whiskey might be drinking it neat or with a small splash of water, but don’t feel like you must drink it this way. On the rocks is my favorite way to enjoy whiskey.

Do add a splash of water if you make a face after trying it neat.

Do choose a more mellow whiskey if you’re shooting it, also acceptable.

Rules for a whiskey shot: don’t choose a pot distilled whiskey which has a lot of flavor punch. Avoid single malts, pot still Irish such as Redbreast, and ‘craft’ whiskeys (ugh, that word). Do choose column distilled and blended whiskeys. Most Bourbons and ryes are column distilled with corn as the grain component for Bourbon and most Irish whiskeys such as Tullamore D.E.W.

26

CHILLED MAGAZINE

Freddy May, William Grant & Sons Whiskey Specialist.

Do re-evaluate your life if you are chasing it with pickle juice and care more about the brand of pickle juice than the whiskey. I’m not saying I’m a stranger to the saline drip that is the Pickleback phenomenon, but I haven’t ever willingly bought one.

Don’t sweat adding cola or ginger ale. Fred Noe of Jim Beam fame will tell you it’s no big deal. You can use the best whiskey in the world for it and guess what? It makes the best whiskey and cola. Use The Balvenie 21 Year Old PortWood though and I’ll call you an ambulance as you’re clearly insane.

Don’t be a cask strength snob. No one will invite you for dinner.

Don’t order the rail whiskey if you’re in a dive bar. It’s likely to be an American blended whiskey, which is still the Wild West when it comes to production and contains a lot of colored grain spirit. I wish this was Seagram’s 7...said no one, ever.

Do try some great cocktails such as an Old Fashioned and a really well made Whiskey Sour. Do look like a badass by ordering at least one Boulevardier in your life and explain to the bartender if necessary that the drink is essentially a Negroni made with whiskey.

Do find a woman who has grown to love whiskey as much as you do. Then marry her.

SHarE tHE HEInEKEn

sparK yoUr holIdays

INspIre a leGeNdary sales seasoN wITh ThIs 360° caMpaIGN brEaKtHrougH brand MEdIa Support • Across TV, digital and PR • Makes Heineken top of mind all season long

CHannEl-SpECIfIC HolIday poS • Dress your account throughout the season • drives conversion, repeat traffic and higher sales

poStEr

pErSonalIzEd ConSuMEr rEwardS • Handwritten holiday letters, compliments of Heineken

TIMING: November 1, 2014 – January 4, 2015 ContaCt your HEInEKEn uSa rEprESEntatIvE and aSK for tHE gIft of grEatEr SalES

CoaStEr

tablE tEnt

Brewed in Holland. Imported by HeIneken USA Inc., new York, nY. ©2014 HeIneken® Lager Beer. HeIneken® Light Lager Beer.

THE LOCALS

BAR OWNER

“It’s not only to watch games, but also for weekday happy hours and weekend nights of food and celebrations.”

“The Royal is a well balanced combination of upscale and laid back,” says Rieger. “We attract clientele that want both the enjoyable sports bar atmosphere, yet the polished and clean cut environment.” They concentrate on making the venue fun, consistent and easy-going for all who walk through the door.

The main entrance to The Royal is the first place where the bar’s welcoming vibe is apparent. The huge, retractable entryway covers the whole front of the bar and is opened during warmer weather. The 2,400 square foot space is home to a lounge, an expansive bar and a back area suited to the most passionate sports enthusiasts. The Royal boasts to contain over forty television screens. You will definitely find your favorite team playing on one of them.

Rieger and co-owner Mike Russell were approached by the previous owners of the space a few years ago with an idea to re-open with a new concept. “We all wanted a sports bar and while discussing reasons why there wasn’t a go to spot, comfortable enough to take friends and watch games, The Royal began to take shape.” The idea of larger booths, shared plates, cocktails and a large selection of beers while in a casual, yet fun environment developed from this meeting. “The venue was essentially created from our own notions.”

DAN RIEGER THE ROYAL SPORTS BAR, NYC AN UPSCALE, LAID BACK JOINT

By Christopher Osburn, Photo Courtesy of The Royal

Dan Rieger often refers to The Royal as the decisive

and ultimate sports bar in New York City. Located adjacent to Union Square in Manhattan, this is more than just a local watering hole. It’s an experience. It isn’t just a wood paneled dive with a few flat screens smattered about. The Royal combines the authentic feel of a neighborhood sports bar with a hip late night haunt and a high quality, modern menu designed by Minetta Tavern Chef Daniel Parilla.

28

CHILLED MAGAZINE

Starting in marketing, Rieger worked his way up to party promotions, night-life and events for several venues in the city. “From there, I grew my businesses and partnerships throughout NYC.” With the experience of opening up ventures and creating brands for others, Rieger realized that it was time to start his own. He had a hand in creating Clientique Marketing Group in 2007. The company eventually became a major night-life agency in the New York area before shutting down recently. After that, he started Venutap, a company that was designed to provide a way for bars and restaurants to be matched up with potential clients looking for event spaces.

The cocktail menu is full of classic drinks mixed together with a modern twist. “There are little tweaks that provide amusing elements, not to break the mold, but to add a little something ‘Royal’ to it,” says Rieger. Some of the signature drinks are the Jägermeister Ice Stag (Jäger bomb) as well as a Matcha Fizz cocktail that incorporates matcha green tea.

Rieger delights in frequently adding fun and interesting elements to The Royal. “It’s not only to watch games, but also for weekday happy hours and weekend nights of food and celebrations.”

THE LOCALS

BAR MANAGER PROFILE

LAUREN LATHROP WILLIAMS r e e n i g n E l i a A Cockt

By Christopher Osburn. Photos courtesy of Angel Jimenez

30

CHILLED MAGAZINE

G

rowing up on a small ranch, Lauren Lathrop Williams always had fresh, seasonal food around at all times. “I went to culinary school and worked in restaurants and my love for the endless possibilities grew.” Williams is the bar manager and self-proclaimed cocktail engineer at Jsix Restaurant and Lounge in San Diego. “Having a good grasp of how ingredients relate chemically translates really well to the beverage world.” Her culinary background helps her understand the classic flavor combinations that she uses to build her cocktail creations. “I’m also a little more familiar with exotic spices and savory ingredients than someone lacking my education might be.”

Williams says that Jsix is all about California. “Our food is fresh and bright and locally sourced, our walls are lined with windows, and we have a garden on the roof.”

Head Chef Christian Graves believes in utilizing the best ingredients he can find and lets them shine by preparing them simply and elegantly. “I try to mirror his approach in our bar program with garden herbs, savory cocktails and as much house made as I can get away with.”

She has made it her goal to take a seemingly normal bar menu and transform it into something special by adding her own exciting ingredients and mixtures. “I tried to scale it back in the first place. Fewer spirits options, so that we only carried good things and always fresh juices so that even truly simple drinks are made well and taste great.” She threw in some simple variations on classic drinks by adding different ingredients that wouldn’t normally be found behind a bar. “I like to draw my inspiration from a lot of different places, incorporating cultural influences from around the world, drinks from vintage books, trying to recreate a nostalgic flavor in a cocktail. I like to make a cocktail version of everything.”

Williams, like many mixologists, has her own signature cocktails. “A couple that were meant to rotate off have persisted due to their popularity, both with the regulars and the staff.” One of her original cocktails is called the Fennel Collins. It’s a take on the Tom Collins with fresh Meyer lemon juice and a syrup of fennel pollen.

Another is the Serrano Gimlet, which has muddled serrano chili and apple, fresh lime juice and vodka. She always gets excited to see how much people enjoy her creations. “People love those. My favorite drink on the signature list right now is the Guerita, which is essentially a blonde margarita, with a house lemonkaffir cordial, fresh lemon juice and blanco tequila.” In her free time, Williams enjoys Aviations and Negronis, but says that nothing makes her happier than a Mint Julep on a hot day.

Her quirky, fun personality shines through in her cocktail concoctions. “Not everyone gets my sense of humor or my references but I always have some hidden jokes in my menu. I read a lot and so I have some literarythemed items on there or a play on words. My favorite thing in life is a good pun.”

Strawberry Shortcake Cocktail

The Emily Post INGREDIENTS

5 oz. Champagne or Prosecco 1/4 oz. Crème de Violette PREPARATION

Pour Crème de Violette into a flute, fill with Champagne, garnish with fresh blackberries.

INGREDIENTS

1 oz. Vanilla Vodka 3/4 oz. Strawberry Syrup* 1 oz. Meyer Lemon Juice PREPARATION

Add vodka, strawberry simple syrup and lemon juice to a mixing glass and stir. Pour over ice in a rocks glass and garnish with a slice of grilled pound cake and handmade whipped cream. *Make simple syrup and while warm, add eight chopped strawberries, marinate overnight, strain and use.

CHILLEDMAGAZINE.COM

31

THE LOCALS

BRAND AMBASSADORS

Dynamic Duo ANTHONY PULLEN & JEN FERREIRA

By Christopher Osburn | Images courtesy of Lucas Bols

Anthony Pullen and Jen Ferreira have been involved in the spirits industry for most of their lives.

As Brand Ambassadors at Lucas Bols, Pullen is in charge of U.S. Brand Development and Education and Ferreira is USA East Coast Brand Ambassador.

Ferreira started bartending in night clubs when she was eighteen. “It was a great way to make money through college,” she says. However, as she started to transition from night clubs to restaurants, her fascination with cocktails began to grow.

“Suddenly, my focus diverged from school into all things classic cocktails.” This eventually led to a job as bar manager at Cook & Brown Public House in Providence, Rhode Island. During her time there, she was able to hone her craft while achieving many accolades, including being nominated for a James Beard award two times for the outstanding bar program and being ranked one of the top ten mixologists to watch by Beverage Media.

32

CHILLED MAGAZINE

Pullen’s career began even earlier than Ferreira’s.

A native of England, Pullen began cleaning glasses at his local pub at sixteen. “I continued to work in a variety of bars all the way through my time at the university.” He realized that he enjoyed both flair bartending and mixology and competed in both disciplines at the local level. “Upon graduation, I went into a 9 to 5 job in the lab, doing research for Procter & Gamble.” It took him about a year and a half to realize this was not the life he wanted to live.

In 2007, a close friend offered Pullen a chance to stay with him in Amsterdam. “I jumped at the chance and managed to land a job in one of the highest volume cocktail bars in the city. The person responsible for the drink program at the bar was also helping to setup the brand new House of Bols and suggested that I joined the team.”

Ferreira’s job entails the wearing of many hats. “This is an ever changing role.” She adds, “One night you could be guest bartending and then the next you are

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.

THE LOCALS

BRAND AMBASSADORS

in a room full of sales managers talking about your brands.” She’s always prepared to live out of her carry-on suitcase and apps like Hotel Tonight and Uber have become her best friends. “The best thing about this job is the amount of creativity involved.

You are constantly coming up with new ideas and figuring out how to fix old ones.”

Pullen points to the culture within the team.

“There is a lot of trust amongst the team and lines of communication are very straightforward and efficient, meaning that things can move forward quickly without too much red tape.” He adds, “Everybody adopts a positive approach to their work, whatever they are responsible for, always thinking of opportunities and executing things with night you confidence.”

Many people assume that brand “One ambassadors just roam around the country and drink cocktails while could be guest swiping their credit cards. “There There is always something new is, obviously, a lot more to it than bartending and then going on for the pair to be that,” says Pullen. He’s in charge of the next you are in excited about. Lucas Bols recently cultivating personal relationships introduced two new flavors to the a room full of sales U.S., Bols Pumpkin Spice and Bols with key buyers and influencers in the market, which can later Watermelon. “Both are fantastic managers talking become sales opportunities. examples of what our master He also provides education and about your brands.” distiller is capable of, which is direction to partners about how making delicious and innovative the brand should be used in the liqueurs,” says Ferreira. market. “I provide insight about

current and emerging trends in the market that can Pullen is really excited about the return of a legend. be developed into opportunities for growth of the “Rumors have it that Harvey Wallbanger is brand.” back.” Pullen had the pleasure of making a Wallbanger for the man himself in New Orleans Ferreira believes that there are two things that during Tales of the Cocktail. “In all seriousness, look make Lucas Bols unique. The first is the history of out for Harvey making his way back from Louisiana to the brand. “Our company dates back all the way to his home state of California in the coming weeks.”

1575.” Lucas Bols is also an independently owned brand that gives the duo a lot of flexibility. “There are not too many brands out there who have been around as long as us and can say that.”

34

CHILLED MAGAZINE

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

THE LOCALS

CHIEF MARKETING OFFICER

LORI Tieszen & Stoli

THE VODKA Stoli is an iconic spirits brand because of their focus on what’s inside the bottle, which has been grain to glass for more than eighty years, not what’s on the outside. “We were the original premium imported vodka to the U.S. in 1973 and the pioneers of vodka flavors when we introduced those in 1962,” says Chief Marketing Officer for Stoli USA Lori Tieszen.

“Stoli launched the luxury vodka category and was even the first vodka brand in space.”

In September, Stoli officially launched their new campaign as not just “a vodka, but THE vodka.” The new campaign is a toast to Stoli’s iconic heritage and celebrates the vodka brand’s authenticity and shines a spotlight on its trailblazing history. “The creative showcases the iconography that has made Stoli ‘THE Vodka’ and explores the difference between superficiality and authenticity.”

The national campaign includes print, online and out-of-home advertisements. “We also redesigned Stoli.com and have a full range of content living online through our site, our social media channels and an array of online media partners.”

A series of ongoing animated videos was created in the theme of authenticity vs. superficiality. “These short, irreverent videos are illustrated by Andrew Rae whose simple, iconic style works perfectly with the Stoli brand.” New videos will be released every week through the end of the year.

36

CHILLED MAGAZINE

In a marketplace saturated with trendy, flavored vodkas, Stoli’s platform as “THE Vodka” is designed to set their place as the original, the archetype and the one vodka.

“The look and feel of the creative echoes this iconic positioning, and everything has been kept simple by design. ‘THE Vodka’ speaks for itself, so we did not want to convolute this campaign with too many words.”

The campaign was designed to show Stoli’s confidence in as few words as possible. “The creative explores the difference between what it means to be one of many or the true original. Do you want to have ‘a’ night or ‘THE’ night? Do you want to be ‘a’ vodka or ‘THE’ Vodka?”

Part of being “THE Vodka” is remaining at the same, high level of quality for decades. Much of that is evident in Stoli’s iconic label. “Unchanged for eighty years, Stoli’s iconic label is representative of what’s inside the bottle. Focusing on what’s inside and what makes us iconic, our bottle has long been a symbol of our bold, flavor-forward approach.”

Stoli stands by a few, specific pillars. They are their history, the quality of the vodka and the authenticity of the final product. “We started with learning and listening to our customers -- bartenders and distributors -- to make sure we were getting the right tools to our sales force.” Stoli’s history and authenticity resonates with millennial consumers, the company’s key target demographic. “The challenge is to not give these consumers a history lesson, but to make the history relevant to them with engaging content.”

DO YOU WANT TO HAVE A NIGHT OR THE NIGHT? DO YOU WANT TO BE A VODKA OR THE VODKA?

CHILLEDMAGAZINE.COM

37

THE LOCALS

COMPETITION WINNER

CELEBRATE YOUR CORE BERENTZEN, USA ONE OF THE LARGEST BEVERAGE GROUPS IN GERMANY, BERENTZEN WAS FOUNDED AS A GRAIN DISTILLERY IN HASELÜNNE, IN 1758 BY JOHANN BERNHARD BERENTZEN. THE COMPANY PRODUCES THREE LIQUEURS: BERENTZEN APPLE, BERENTZEN CHERRY AND BERENTZEN PEAR. THEY ALSO PRODUCE APPLE FLAVORED BERENTZEN BUSHEL & BARREL AND ICEMINT SCHNAPPS.

By Christopher Osburn Photos Courtesy of Rockaway Public Relations

R

ecently, Berentzen USA, launched the inaugural Berentzen ‘Celebrate Your Core’ recipe contest for bartenders. Each major market identified bartending “influencers” to create Autumnal drinks using Berentzen Apple liqueur or Berentzen Bushel & Barrel. Each participant developed two to three signature cocktails with an emphasis on fall, spice and apple flavors. Recipes and pictures of the finished cocktails were submitted online.

The recipes were judged by a panel of experts on the use of Berentzen products and taste, appearance, uniqueness and use of photography. The first prize was $1,758 in reference to the year Berentzen was founded.

Jamal Giles, from Sugarcane Raw Bar Grill in Miami Florida took home the top prize with his cocktail “Black Diamond Cooler.” This Bushel & Barrel bourbon driven cocktail also contains beer, honey, Angostura bitters, salt, pepper, nutmeg and a sage leaf.

His inspiration for the cocktail was the German ski lodges of olden days. He even envisioned a Saint Bernard with a barrel of Berentzen strapped to his neck to “medicate” stranded skiers. “My thinking was people would be hot after skiing black diamond trails all day and want a refreshing drink to sip,” says Giles.

Giles got his start in New York behind the bar to supplement his income while he pursued a different career. He fell in love with the pace and excitement of the job.

“The beginning of my bartending career was mostly at clubs and it wasn’t until I decided to attend culinary school in Miami that it took a turn for me.” Luckily he found his place at a bar that gives him the freedom to play around in the kitchen. “It’s a great time to be a bartender and some of the ‘influencers’ in Miami have been a huge inspiration.”

38

CHILLED MAGAZINE

As mentioned earlier, part of the ‘Celebrate Your Core’ contest was being named as an “influencer” in a particular market. Giles believes that an “influencer” in the cocktail industry is someone who is willing to teach as well as learn from others around him or her. “Cocktail culture has become so popular and bartenders are gaining as much notoriety as chefs.

I think it’s important for ‘influencers’ to share what they know and keep learning from others.”

Giles specifically picked ingredients and flavors that are often found in the fall. “I wanted them to complement Bushel & Barrel and be evocative of the season. Fenugreek seeds have a nutty maple flavor that pairs well with nutmeg and lend themselves to the natural apple flavors.”

He often chooses Berentzen Apple because its natural flavors mix up really well in cocktails. “We have replaced our apple pucker with Berentzen and it makes an amazing Martini that tastes like a big red apple.”

Black Diamond Cooler INGREDIENTS

1 oz. Berentzen Bushel & Barrel 1 Sage Leaf Pinch of Nutmeg Pinch of Black Pepper Small Pinch of Sea Salt 2 Drops of Angostura Bitters 1/2 oz. Honey Beer PREPARATION

In a mixing glass bruise one sage leaf. Add ingredients. Shake and double strain over fresh ice into a Collins glass and top with a light bodied beer. Garnish with a lemon twist and sage leaf.

Visit them at berentzen.com and facebook.com/berentzenusa

“MY THINKING WAS PEOPLE WOULD BE HOT AFTER SKIING BLACK DIAMOND TRAILS ALL DAY AND WANT A REFRESHING DRINK TO SIP”

CHILLEDMAGAZINE.COM

39

MIX IT UP

THE BUZZ

Melani Gordon TAP HUNTER To use the app, simply download TapHunter. Then, “select your city, and you’ll instantly be presented with a list of places that includes information on what beverages are available, and even how recently the beverage menu was updated – a great way to discover new things,” says Gordon.

Photos Courtesy of TapHunter

W

hat if there was a mobile app that provided bars, restaurants and breweries with time and money-saving tools that automatically update beverage inventory on social media? Well, that app exists and it’s called GeTTapHunter. But, that’s not all that the app does. “We empower our customers with quantifiable insight into consumer behavior and local market trends, leading to informed beverage inventory decisions and transforming beverage menus into valuable profitproducing tools,” says co-founder and CEO Melani Gordon.

Gordon also has an app for consumers.

“TapHunter.com and the TapHunter mobile app available on iTunes and Google Play, enables beer, spirits, and cocktail enthusiasts to locate their favorite beverages in markets across the United States.”

40

CHILLED MAGAZINE

Even in a world overflowing with phone apps, Gordon still feels that consumers find this as a useful app to add to their phone. “There are a couple scenarios we get all the time in feedback from fans: First, if you’re dying to try a particular beer, maybe it’s a limited release and you want to know where to find it close to home, TapHunter can tell you where to get it near your place.

Second, say you’re checking out a new neighborhood in your city or traveling to a new city for work and need a place to entertain clients for drinks.”

One of the most groundbreaking aspects of TapHunter is its use of quantifiable data to figure out the popularity of a certain beer. “Once a user downloads the TapHunter app, they have the option to create an account.” After a consumer creates an account, they choose their favorite bars and/or beers and they will then get a push alert when the bar updates their menu.

“Or, they’ll get a push alert when their favorite beverage is available somewhere. TapHunter tracks the beverages that people select as favorites and provide that consumer data back to the bar owner.”

TapHunter was founded in San Diego, one of the most highly regarded beer towns in America. “The craft beer industry is a vital economic driver in San Diego.” A study released in 2011 by the National University for Policy Research found that San Diego County’s breweries accounted for nearly $300 million in wages, capital expenses and contracts. “The study also found that the industry made $680.8 million in sales and employed 1,630 workers. In 2013, the Brewers Association released its list of the country’s 50 largest craft breweries based on sales.”

There’s more on the horizon for Gordon. “In the very near future, TapHunter will expand to include businesses that focus on spirits and cocktails. So when you’re exploring that new neighborhood or you’re on that business trip we talked about earlier, you’ll have great cocktail spots to choose from as well.”

MIX IT UP

CELEBRITY SIPPERS

The Walking Dead, AMC’s most watched drama, returns with another terrifying and ghoulish season.

Here’s what our favorite survivors of the zombie apocalypse sip on when they are not bashing walkers. Get your dead on.

ANDREW LINCOLN When he is not having a mental breakdown, de facto leader Sheriff Rick Grimes, played

by Andrew Lincoln, deals with his defiant son, Carl and searches for his baby, Judith.

Off set he enjoys a pint of good beer.

LAUREN COHAN Lauren Cohan, who plays kickass farm girl Maggie Greene has said, “I think it’s strange you can die for your country, yet are forbidden to consume a Bud Light!”

NORMAN REEDUS Fan favorite, hottie Norman Reedus plays Daryl Dixon who loves jugs of moonshine and pairing his squirrel dinner with Southern Comfort.

BETH GREENE Beth Greene, played by Emily Kinney has her first drink on the show, meant to be Peach Schnapps, but she couldn’t find a clean glass. Well it is the zombie apocalypse.

STEVEN YEUN Steven Yeun, who plays Glenn Rhee, drinks flips, “I was like can I get a gin fizz, I think it has egg whites, and the bartender was like, ‘do you mean a flip,’ and his chin went down into his neck. I was like- that’s unnecessary.”

42

CHILLED MAGAZINE

DANAI GURIRA Sword-wielding badass Michonne, played by Danai Gurira, sipped on Blood Orange Jalapeno Margarita cocktails during a recent AMC event, sans her pet walkers.

THE LOCALS

REEL SPIRITS

W K N I T E H A

C I N E M A

N O I T C I F P L PU E A S T F I L M

44

CHILLED MAGAZINE

F

Osburn

By Christopher Circus, k of Miramax/Par Photos Courtesy erages) ev (b a wk Cinem (interior), Niteha no Pi ria Fe o dr Pe

M

ost people enjoy a nice evening out at the movies. But, sometimes sugary soda and popcorn don’t really cut it for a date night meal. Nitehawk Cinema in Brooklyn has dinner and a movie down to only one stop. “Nitehawk Cinema is New York’s original cinema eatery; an Independent movie house bringing a selective approach to film, food, and drinks,” says owner Matthew Viragh. “Nitehawk offers exemplary first-run and repertory film programming along with tableside food and beverage service in all theaters.”

The theater opened in Williamsburg, Brooklyn over the summer of 2011 after Viragh successfully lobbied to change an outdated NY State law prohibiting the consumption of alcohol in a motion picture theater.

Nitehawk is the first and only cinema in the state serving food and drinks tableside. “Our mission is to combine film, food and drinks in creative and meaningful ways while celebrating our favorite new and old films through unique experiences and events.

This concept is such a natural fit for a city like NYC, with its rich culinary and filmmaking history.”

Nitehawk Cinema was designed so that customers never again have to feel the need to rush out of a movie theater to get to dinner in time for their reservations. “It’s also a way movie theaters can combat the growing home theater trends.”

Nowadays, consumers have immediate access to major Hollywood films in the comfort of their own homes. “To compete, movie theaters need to offer some of those comforts from home in addition to our usual superior picture and sound that have kept audiences coming to the movies for years.”

The concept is always the best way for smaller independent cinemas to survive in an expansive metropolis like New York. “Above all else, it’s a way for us to show the audience our personality through inspired food and drink specials we develop for all first run films.”

The food at Nitehawk is crafted by Chef Michael Franey. Originally from Baltimore, Franey graduated from The French Culinary Institute in SoHo. “Since then, I have worked for multiple James Beard Award winners and nominees in Baltimore, Philadelphia and New York,” says Franey.

After working in the hotel side of the business for almost five years, he wanted to get back to more of a traditional restaurant.

The movie is selected first and then the food is designed and paired accordingly. “We select classic and new-classic films for our Film Feasts because people already are familiar with the films and are passionate about them,” says Viragh. Then, they can layer on inspired food and drink courses within the Film Feast event to allow their audience to experience their favorite film in new and exciting ways. “Even though they’ve seen the film, this event becomes a one-of-a-kind screening for the audience. We pick partners such as distilleries, breweries or even chefs that we want to work with to enhance the menu and make the experience even more special.”

Before the Nitehawk could open, Viragh had to find a way to change the prohibition era law preventing alcohol from being served in theaters. They needed to engage lobbyist Keither Sernick to work with the government system to find a legal precedent, and thus, create an economic booster endorsed by Gov. Cuomo. “Sernick approached a Long Island senator who chaired the Government Operations & Investigations Committee, Senator Carl Marcellino,” says Viragh.

“Aware of many of the abandoned theaters throughout the state and recognizing that this form of cinema experience could lead to economic growth, Sen. Marcellino agreed to sponsor the bill as an economic development tool for the State, despite opposition over its implied risk of increasing alcoholic consumption.” Sen. Marcellino then contacted the State Liquor Authority for the original legislation and backtracked to revise, working around why it was originally enacted, to make it a stronger bill. The bill eventually found its way to the desk of Governor Cuomo and was officially signed in August 2011.

Viragh likes to feature a diverse offering of films and celebrates both the well-known as well as the more obscure. “Plus we’re always getting the best independent new release films throughout the year.

We’re also putting together some free outdoor summer screenings in the neighborhood this year, which will be a great way to bring what we do at our three screen cinema to a larger audience outdoors.”

The next Film Feast will be on October 14th and 15th to celebrate the 20th anniversary of Pulp Fiction and will be paired with Absolut Vodka cocktail creations.

Some things found on the menu include The Honey Bunny cocktail, This is a Tasty Burger, paired with a Tasty Beverage- made with Absolut Citron Vodka and homespun cherry limeade. And of course there is a $5 Shake.

45

THE LOCALS

46

CHILLED MAGAZINE

SPIRITED SWEETS

By Cydnee Murray Photos Courtesy of Alie & Georgia

T

o live a creative, examined life is to approach norms with incredulity. To see things for what they can be, not for what they already are.

In the case of Alie Ward and Georgia Hardstark, they saw a McDonald’s Chicken McNugget not as a mechanically separated fast foodstuff, but instead as a fine martini glass garnish. Since their 2009 McNuggetini viral video laid pave straight to Scripps Networks, the retro redhead (Ward) and brunette (Hardstark) have filmed several shows for Food Network and the Cooking Channel.

The blithe besties graduated to incorporating avocado, cereal, peanut butter, waffles and butter and tons of other whacky converts into their cocktail recipes. But the ingredient that really takes the cake, or pie really, arrived on the scene with banners waving during a patriotic episode of their Cooking Channel web series, “Classy Ladies with Alie & Georgia.” The Apple of My Pie, according to Alie & Georgia, “is a truly egregious beverage that involves applejack, cinnamon liqueur and an entire slice of [apple] pie blended into a smooth, scary-delicious alcoholic pie-shake and garnished with good ole’ American cheese.”

reposado tequila and espresso co-mingle in a stirred cocktail,” she says of the “sophisticated sipper,” which combines freshly pressed espresso from a single-serve NESCAFE Dolce Gusto machine with tequila and orange liqueur.

Currently in the process of filming the 5th season of Cooking Channel’s number one rated show “Unique Sweets,” the pair can look back at their impressive progress and drink in how far they’ve come. “We have the best jobs on the planet,” admit the Los Feliz residents. I’m pretty happy I get to be myself,” says Alie “and say things that I want to say on TV, and show people that women can walk tightropes and go fishing and drink whiskey and have genuinely good relationships with other women, rather than just be primetime victims or sexpots. That to me has been very empowering.”

They continue to blur lines—not in a Robin Thicke way— but between the edible and the potable with their “Drink Your Food” drinks, but they’re also “capable of making delicious and complex, wonderfully balanced craft cocktails,” says Alie. Like the Orange You Glad It’s Got Tequila. “To be honest, we were very pleasantly shocked at how amazing

Alie & Georgia, outfitted in color matching – not just with each other, but also with the scheme of each special concoction – thrift store ensems, sort of resemble Dottie Hinson and Kit Keller from “A League of Their Own.” In the movie, the sisters fight, but not so for this “old couple.” On how they manage a friendship and working relationship, Alie says, “Neither one of us is flawless, so we just stay patient and don’t sweat the little things. Also, I learned not to take pictures of Georgia sleeping and post them on Twitter.” They’ve worked out their kinks and they have a few helpful suggestions to show for it.

To others with similar career aspirations, they say, “Learn everything! Study up as if it were any other profession you’d want to excel at. And cap yourself at two drinks an outing. Don’t let excess booze and hangovers get in the way of a fun job in mixology.”

Orange You Glad It’s Got Tequila?

Amaro Amore

INGREDIENTS 1 1/2 oz. Reposado tequila 3/4 oz. Orange liqueur 3/4 oz. Espresso, chilled (we use NESCAFÉ Dolce Gusto)

INGREDIENTS 1 1/2 oz. Rye or bourbon 3/4 oz. Averna amaro 1/2 oz. Espresso, chilled (we use NESCAFÉ Dolce Gusto)

PREPARATION Add all the ingredients to a tall glass or a cocktail shaker.

Add ice. Stir with a long spoon (don’t shake) for 30 seconds to a minute, and strain into an up glass. Garnish with a strip of orange peel, spiraled inside the glass.

PREPARATION Add first three ingredients to a tall glass or shaker.

Add ice. Stir with a long spoon (don’t shake). Strain into a glass. Garnish with a cherry.

CHILLEDMAGAZINE.COM

47

MIX IT UP

TRENDING NOW

F

lavored spirits have covered the category from crazy to cutting-edge.

There is an endless selection of flavored vodka, whiskey and tequila on the shelves right now. But flavored wine?

Enter Wineheart.

Created by blending wine, cream and natural flavors, Wineheart was inspired by the ever-trending flavor category.

One-of-a-kind flavors like Chocolate Strawberry Crème,

Chocolate Truffle, Cinnamon Bun, Cookie Dough, English Toffee, Peaches and Cream, Raspberry Cream and more, are perfect for an indulgent treat.

Bartenders are also mixing with the unique flavors, making delectable Martinis and delicious after dinner cocktails. Once you decide which tempting flavor to try first, ask yourself: Does Wineheart belong on the wine list or the dessert cart?

cheesecake Martini

Almond Cookie Martini

INGREDIENTS 1 1/2 oz. Wineheart Raspberry Cream 1 oz. Vanilla Vodka 1/2 oz. Citrus Vodka

INGREDIENTS 1 oz. Wineheart Cookie Dough 1/2 oz. Amaretto 1 oz. Milk 1/2 oz. Chocolate Sauce

PREPARATION Add all ingredients to a shaker with ice.

Shake vigorously until frothy and creamy.

Serve in a Martini glass, garnish with whipped cream and lemon.

48

CHILLED MAGAZINE

PREPARATION Add all ingredients to a shaker with ice.

Shake to combine. Serve in a chocolate rimmed cocktail glass. Garnish the glass with small amount of grated chocolate. Dip rim in Wineheart and then dip into chocolate.

This year, give something that took 15 years to reach perfection.

DEWAR’S 15 Blended Scotch Whisky is a blend of very rare vintage single malt and single grain scotch whiskies. The blend is then married in oak casks for a light, velvety finish.

Learn more at Dewars15.com

ENJOY RESPONSIBLY. © 2014. DEWAR’S, ITS TRADE DRESS, TRUE SCOTCH, THE CELTIC DEVICE AND THE JOHN DEWAR SIGNATURE ARE TRADEMARKS. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL. BLENDED SCOTCH WHISKY – 40% ALC. BY VOL.

ADVANCED MIXOLOGY

Have You Seen

DRINK IN HISTORY

Tom Collins?

By Nicole DiGiose Photos Courtesy of Tanqueray Gin

50

CHILLED MAGAZINE

THERE’S NOTHING IN THE WORLD THAT REFRESHES LIKE A TOM COLLINS. THIS COCKTAIL IS SWEET AND TANGY AND COMES WITH A LITTLE MISCHIEVOUS SPARKLE. IT’S A CLASSIC SO GOOD THAT IT EVEN HAS A GLASS NAMED AFTER IT. BUT WHERE DID THIS FAMOUS DRINK GET ITS START?

A

ccording to National Brand Ambassador for Tanqueray, Rachel Ford, the history of the Tom Collins perfectly demonstrates how information would have spread back in the 1800s.

“As the tale goes, individuals would seek to get a rise out of one another by inquiring if the other had seen Tom Collins, a man who was rumored to be running around town speaking what I like to call ‘Colonial smack’ about them,” said Ford. “The affected party would naturally become agitated and pursue this Collins character with a vengeance.”

Of course, there was no actual Tom Collins, but the Great Tom Collins Hoax of 1874 became so viral that inquiries into the whereabouts of the fictional character were printed in several New York newspapers. In 1876, the recipe for the Tom Collins appeared in Jerry Thomas’s cocktail book. It’s believed that Thomas named the cocktail in honor of the rumored story-telling man.

Although gin, the base of the cocktail, is often categorized as a warm-weather drink, the Tom Collins is pleasantly versatile, and no doubt about it, fun to talk about. It can be presumed that a call for gin in Jerry Thomas’s cocktail book, near the end of Prohibition, would have required sweeter Old Tom style gin. Tanqueray produced an Old Tom gin from

1835 until 1932, and it’s from that recipe that today’s Tanqueray Old Tom gin incarnation was inspired, which now provides balance to many of the cocktail recipes from back in the day.

“Tanqueray would have been producing an Old Tom in 1876 when the recipe for the Tom Collins appeared in print, and I like to think that a Tom Collins made with Tanqueray Old Tom provides us with a window to the past, as seen through the cocktail glass,” said Ford.

Flashing forward and looking at present times we can see that the thirst for gin, including the Tom Collins, is going strong. Matt Teacher, mixologist and author will introduce his engaging and informative book, The Spirit of Gin: A Stirring Miscellany of the New Gin Revival to share his experiences on the misunderstood spirit.

The book reads like a personal collection, packed with recipes, celebrated clubs and bars, top mixologists, and the distilleries responsible for making the best gins today. According to Teacher, his story of the Tom Collins digs a bit further, down a different route.

Although aware of the different stories on the subject, Teacher favors the theory that the cocktail originated from John Collins, a bartender who served a gin punch at Limmer’s Hotel in London in the 1820s and 1830s.

The punch used oude genever, a style of the Dutch forerunner to gin, and it’s believed by some that after a little experimentation, the Old Tom gin replaced the genever, hence the name “Tom Collins.”

“

The Tom Collins is a fairly simple combination, a perfect balance of tart fresh lemon juice and the deep sweetness of Old Tom gin, with soda water as a crisp refreshing element.

Its an excellent alternative to a Gin and Tonic.

”

- Matt Teacher

Old Tom Collins

INGREDIENTS

PREPARATION

1 1/4 oz. Tanqueray Old Tom 1/2 oz. Fresh Lemon Juice 1/2 oz. Simple Syrup Club Soda

Shake Old Tom, lemon and simple syrup with ice. Strain into a chilled Collins glass. Top with soda, garnish with lemon zest and Maraschino cherry.

CHILLEDMAGAZINE.COM

51

ADVANCED MIXOLOGY

BUZZ WORTHY

Make Mine a

Pure Martini

By Lesley Jacobs Solmonson Vodka can be made from a diverse variety of base materials, including potatoes, grain, even grapes.

VDKA 6100, released earlier this year, uses whey.

That coupled with natural spring water are the only ingredients. As Brand Ambassador Aisha Sharpe notes, “For us, what doesn’t go in the bottle is just as important as what does.”

That search for purity, so to speak, is a focal point of VDKA 6100, whether it has to do with the whey, the water, or the distillation process. The fresh whey used is sourced from grass-fed cow’s milk, which is triple distilled and filtered through carbon. The spring water is sourced from New Zealand, where the vodka is made. Together, the whey and water plus the triple distillation produce a vodka that offers up floral/citrus notes and a silky, creamy texture.

Backed by Australian casino magnate James Packer and actor Robert De Niro, VDKA 6100 was created to be sipped as well as mixed. Sharpe notes that the mouth-feel of the vodka is what sets it apart. “It has a velvety texture which gives it a body that you don’t normally find in a vodka,” she explains. Further, it contains a very low level of methanol, a natural part of the distillation process but one that can impart an unpleasant flavor. Lower levels of methanol, one part per million, create a “more pure vodka,” according to Sharpe. The vodka is also gluten-free, lactose-free, and sugar-free.

A pure vodka means a clean, elegant drinking experience, particularly in a Martini, according to Sharpe. While Sharpe freely admits that the classic Martini is made with gin, she also notes that as far

52

CHILLED MAGAZINE

back as 1956 in Esquire’s Drink Book, there was a drink called a Kangaroo, which was essentially a Martini made with vodka. So, there’s definitely provenance here.

Sharpe likes to make her own version of the Vodka Martini/Kangaroo using VDKA 6100. As she explains: “I make my VDKA 6100 Martinis with 2 1/2 ounces VDKA 6100 and 1/2 ounces dry vermouth, stir them and garnish with an olive and a twist. There are no right or wrong portions of vodka to vermouth, it’s just a matter of personal preference.”

Why the Martini?

Sharpe summarizes it well when she says, “There are a couple reasons.

Firstly, there is something to be said for simplicity. If you look at the most popular classic cocktails, few of them have more than three ingredients. Less is more. Secondly, and perhaps most importantly is the classical elegance associated with a Martini - the allure of old Hollywood - from Greta Garbo to Nick and Nora to James Bond. I know I feel a little more important with a Martini in hand.”

Using only two ingredients, pure whey and natural spring water, VDKA 6100 is an intentionally clean spirit with notes as varied as vanilla and spice, characteristics that one doesn’t often immediately equate with vodka. These flavorful characteristics impart a distinct character to mixed drinks and, of course to a Martini. When asked to explain why someone should try VDKA 6100, Brand Ambassador Aisha Sharpe is both a bit coy and perfectly direct when she says, “Just taste it, I think the spirit speaks for itself.”

The

Martini Bar Shake or stir one of these latest Martini cocktails.

Gorgeous and glamorous in all their simplicity.

Pepe’s Gibson INGREDIENTS 2 oz. VDKA 6100 1 oz. Fino Sherry Filthy Food Filthy Onion Brine, Splash Lemon Zest & Black Pepper PREPARATION Combine 6100 with sherry and onion brine in a mixing glass, add ice, stir, strain into a chilled Martini glass. Extract oil of lemon zest over the top of the cocktail and discard the zest, sprinkle pepper on top.

Garnish with an oyster (optional).

Breakfast

Martini INGREDIENTS 2 oz. VDKA 6100 1/2 oz. Galliano 1/2 oz. Lemon Juice 2 Spoons Orange Marmalade PREPARATION Combine all ingredients in a shaker, add ice, shake and strain into a Martini glass and garnish with orange zest.

VDKA 6100

Martini INGREDIENTS 2 1/2 oz. VDKA 6100 1/2 oz. Dry Vermouth PREPARATION Stirred or shaken with an olive.

CHILLEDMAGAZINE.COM

53

ADVANCED MIXOLOGY

MIXING SEASON

Making infusions at home is simple, fun and it really doesn’t take much for an artisan at heart to begin crafting homemade ingredients and cocktails.

Perfect for the season is the sweet, honeyed taste of fresh figs. For an easy and flavorful recipe, infuse the fresh fruit with all types of spirits like bourbon, brandy, rum or vodka. The diversity and options of these little fruits will cause an infusing frenzy.

Mixologist Ivan Djurovic from the newly opened, Il Mulino South Beach, mixes with fig-infused gin in his Little Figlet cocktail.

“The fig is popular right now,”

says Djurovic. “In cocktails it provides a sweet, earthy taste.”

Little Figlet

Fall Fig

INGREDIENTS 2 oz. Fig-infused Plymouth Gin 3/4 oz. Lime Juice 3/4 oz. Lime Cordial

INGREDIENTS 2 oz. VDKA 6100 1/2 oz. Lemon Juice 1/2 oz. Maple Syrup 1/2 oz. Fuji Apple Juice 1 Fig Muddled 4 Leaves Thai Basil

PREPARATION Add all ingredients to a tin and shake with ice. Double strain over a rock in a rocks glass and garnish with a lime wheel and fig slice.

54

CHILLED MAGAZINE

PREPARATION Muddle the fig and basil, add remaining ingredients, add ice, shake, strain over fresh ice and garnish with 2 basil leaves and half a fig.

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

ADVANCED MIXOLOGY

FOOD KNOW HOW

The ultimate indulgence this season is the rich, sweet flavor of caramel.

Use this soft, comforting ingredient to create melt in your mouth cocktails.

“Caramel is a nostalgic flavor that reminds us of fall with its warm color and sweet familiar smell,” says Cindy Busi, Worldwide Director for Hard Rock International. “Caramel is great for baking but even better in cocktails as you can imitate some of your most favorite caramel desserts into a cocktail. Caramel is also great to use on rims of glasses to dip into your favorite crushed ingredients for layers of flavors.”

Twist an d Shout?

INGREDIENTS 2 oz. Guinness Draught 1 oz. Bacardi OakHeart Spiced Rum 1/2 oz. Dark Crème de Cacao 1/2 oz. Chocolate Syrup 1/2 oz. Monin Salted Caramel Syrup 2 Scoops Vanilla Ice Cream

PREPARATION Blend all ingredients together and pour into glass. Garnish with whipped cream, caramel syrup, chocolate syrup and bacon crumbles.

Salted Caramel Cafe?

INGREDIENTS 1/2 oz. Tia Maria 1/2 oz. Bailey’s 1 oz. Monin Salted Caramel Syrup 1 oz. Half and Half 4 oz. Hot Coffee PREPARATION Pour all ingredients in order into heated coffee glass. Garnish with whipped cream, caramel corn and a drizzle of caramel.

56

CHILLED MAGAZINE

Photo by Michael Elins

The Man Behind the Brand

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

ADVANCED MIXOLOGY

THE BUZZ

It’s All About

Technique

By Anthony Caporale Photos by David Reamer, Heidi Bertman, Dylan & Jeni, Annabelle Garcia If you follow cocktail culture, you have probably heard the name Jeffrey Morgenthaler. He’s a cocktails writer and a well- known, Portland area mixologist. He has been working as a bartender for almost 20 years and has been managing the bar at Clyde Common, a popular restaurant in Portland, for the past five and a half.

THE BAR BOOK, JEFFREY MORGENTHALER

White Lady INGREDIENTS

1 oz. Tanqueray No. Ten Gin 1/2 oz. Thyme-infused Triple Sec 1/2 oz. Fresh Lemon Juice 1/2 oz. Egg Whites 2/3 tsp 2:1 Simple Syrup PREPARATION Shake, strain, up, orange twist, then discard.

East of Eden

INGREDIENTS 1 1/4 oz. Tanqueray No. Ten Gin 1/2 oz. Fresh Lemon Juice 1/4 oz. Elderflower Liqueur 1/2 oz. Gewurztraminer Reduction 1/2 oz. Egg White PREPARATION Shake, strain, up, lemon twist, then discard.

58

CHILLED MAGAZINE

Even in a marketplace full of books about the art of the cocktail, Morganthaler decided to throw his hat into the ring with The Bar Book. “There are a million books out there that have been written about recipes, and the history of recipes,” says Morgenthaler. “Slightly less so, are books out there about spirits, liqueurs, and other ingredients.

He wrote the book because he couldn’t think of any other book that really delved into the technique of making a great cocktail. “So I set out to do just that.”

The idea for the book came from Morgenthaler’s idea to be the first bartender to write specifically about technique. “I think it’s time for us in the cocktail community to start having a dialog about technique. This is a cocktail book that doesn’t talk about booze.” The book has a strong emphasis on techniques, not the spirits themselves. “There’s no chapter on rum, there isn’t a chapter of tequila cocktail recipes and there definitely aren’t a hundred something recipes of my personal creations, with glossy photos of each one.”

Morgenthaler’s goal is to explain to a bar novice how a professional mixologist thinks and works. “This is a book that shows you exactly how a professional bartender does every last thing pertaining to the making of a quality cocktail, from handling citrus, to exploring simple and compound syrups, to shaking, stirring, infusing, garnishing, and even using a blender in the proper way.”

He has advice for cocktail making novices and those interested in pursuing bartending as a profession.

“Whenever I train new bartenders, the first thing I tell them is that there are three things, in equal measure, that make a great cocktail: The recipe you follow, the ingredients you select and the technique you employ.”

Like many bartenders, Morgenthaler has his favorite cocktail style. “I’m a sour guy. I love the White Lady in the book, especially when it’s made with Tanqueray No. Ten.” Morgenthaler is currently embarking on a book tour that is sponsored by Tanqueray No. Ten. For more information, visit: www.JeffreyMorganthaler.com.

`

PLAY with your

WHISKY

THE NAUGHTY NEPHEW OF SCOTCH WWW.MONKEYSHOULDER.COM

Don’t be a drunken monkey. Drink responsibly.

Monkey Shoulder, 43% Alc./Vol. ©2014 Bottled and imported by William Grant & Sons, Inc. New York, NY

ADVANCED MIXOLOGY

SEASONABLE STAPLE

Love Punch Bowl

FALL BRINGS TO MIND ORCHARDS FILLED WITH BRIGHT BEAUTIFUL VIBRANT COLORS AND THE NOSTALGIA OF SIPPING HOT APPLE CIDER WITH FAMILY AND FRIENDS. THE SMELLS AND SPICINESS OF AUTUMNAL FLAVORS GET US GEARED UP FOR THE MAGIC OF THE HOLIDAY SEASON AND ALL THE FESTIVITIES THAT COME ALONG WITH IT.

F

ortunately for party throwers everywhere, the punch bowl has made a major comeback as a seasonable staple, allowing hosts to enjoy their guests. “It becomes very jolly because people tend to cluster around the punch bowl,” says David Wondrich, author of Punch: The Delights (and Dangers) of the Flowing Bowl. “I always serve it in small cups. So, when your cup’s empty, you have to go back to the bowl, and there you’ll meet somebody else. It keeps the party in a state of Brownian motion, so to speak.”

For a one-step punch, Jack Daniel’s Winter Jack Tennessee Cider already has the flavors you seek, with a seasonal blend of Jack Daniel’s Old No. 7 Tennessee Whiskey, apple cider liqueur and holiday spices. So there is no need for additional ingredients. Just warm up a bottle of Winter Jack and serve it in a punch bowl with ladle, it’s that simple. As usual, Winter Jack is available only for a limited time through December, but is now sold in all 50 states.

60

CHILLED MAGAZINE

INGREDIENTS

750ml Winter Jack Cinnamon Sticks Anise Stars PREPARATION

MUST MIX

Warm Winter Jack Tennessee Cider and serve in punch bowl. Garnish individual glasses with cinnamon stick, anise stars or slice of apple.

ADVANCED MIXOLOGY

WHAT TO MIX NEXT

CAUSE A STIR WITH THE LATEST INGREDIENTS

NORI

AWAKEN YOUR TASTE BUDS WITH THE DISTINCT YET SUBTLE TASTE OF NORI. MIXED IN YOUR COCKTAILS, INFUSED IN YOUR SPIRITS, OR USED AS A GARNISH, NORI SEAWEED MAKES A SAVORY COCKTAIL. FIND SHEETS OF ROASTED NORI IN THE ASIAN FOODS SECTION OF THE SUPERMARKET. Photo by Carrie Shaltz

MATTHEW BIANCANIELLO, revered cocktail chef at the Koreatown, California, Pot Lobby Bar on the first floor of The Line Hotel, part of Roy Choi’s Pot restaurants, is applauded for his signature market-driven touches on the cocktail menu. His Uni cocktail gets a lot of buzz thanks to its main ingredient sea urchin (uni) mixed with tequila, nori and cumin. “I basically think that the brine in seaweed and nori is a perfect marriage with tequila,” says Matthew.

“Having the straight sheet of nori offers a beautiful visual. I put a sweeter version of nori on top that will eventually make it’s way into the drink. Adding that sweetness to the bite allows for the imbiber to drink more and more of the Uni.”

Uni

MUST MIX

INGREDIENTS

2 oz. 123 Organic Tequila Reposado (Dos) 3/4 oz. Lemon Juice 3/4 oz. Cumin Simple Syrup 1/2 oz. Fresh Santa Barbara Uni 4 Pieces of Roasted Sesame Nori Pinch of Hepps Applewood Smoked Salt PREPARATION

Cumin simple syrup: 1 cup hot water, 1 cup of sugar, and 3 tbsp of ground cumin. Muddle everything except salt and tequila. Then add tequila and shake, strain into a rocks glass with ice and garnish with a piece of nori going down the side and a pinch of smoked salt on top.

62

CHILLED MAGAZINE

Š 2014 Palm bay international, inc. boca raton, fl.

keeping it real AnD mixing it up.

94 RAting excellent,

highly RecommenDeD 2014 Ultimate Spirits Challenge

ADVANCED MIXOLOGY

IN THE KNOW

Eggnog has long held the time-honored role of the “welcome to my party” libation around the holidays. The richness of egg yolks, the velvety texture of milk and cream, plus the frequent addition of a boozy kick, often with rum or brandy, make it a no-brainer for seasonal cheer. Sometimes though, all those calories can make for a very un-merry holiday indeed.

Well, cheer up. Blue Chair Bay Rum, owned by

64

CHILLED MAGAZINE

multiplatinum country singer-songwriter Kenny Chesney, has an alternative to that calorieridden richness. For a limited time, Blue Chair Bay Rum offers its latest expression, Blue Chair Bay Coconut Spiced Rum Cream, with hints of cinnamon, nutmeg, and clove, coupled with the creamy profile that only coconut can provide.

It might be the most seductive “un”-nog out there.

Eggnog and other spiced beverages have found their way to the party table for literally thousands of years.

The creamy texture and warm notes makes this drink especially appealing during the cooler months. Blue Chair Bay Coconut Spiced Rum Cream, another crafted signature taste profile from the brand, coming straight off the heels of Blue Chair Bay Banana Rum, which was introduced beachside this summer, promises to warm your cockles as effectively, if not better, than an egg-based punch.

And for all its nostalgic flavors, creamy body and nutmeg-dusted taste, Spiced Rum Cream is surprisingly light on calories.

When owner Kenny Chesney decided to create a collection of rums, he thought back on all the remarkable times he had spent in the Caribbean, all the friends he had made and the experiences he had, and he asked himself, “If I could bottle all that up, what would it taste like?” His collection of rums, created on the shores of the Caribbean in one of the oldest and most respected distilleries in Barbados, answers that question. The profiles; Banana, Original White, Coconut and Coconut Spiced varieties “bottle up” those experiences and let people share in them.

Spirits and cocktails are a natural way to bring friends and family closer together as we raise our glasses to toast the season.

Blue Chair Bay Coconut Spiced Rum Cream is something of a holiday in a bottle with its warm holiday spices and creamy coconut character shining through. So, ditch the eggnog and pull out the Blue Chair Bay Rum. Your scale, and your celebratory spirit, will thank you.

But calories aren’t the only reason that Blue Chair Bay Rum is a holid ay go-to. No matter where you are in the country, be it the sunny west coast or the snowy heartland, a dose of island cheer is welcome any time of year.

That is what Blue Chair Bay Rum aims to do with this new expression. Whisk you away to a true island paradise.

Give some of these other eggnog alternatives a mix.

Must Mix

Caribbean Winter

The float

Espresso martini

INGREDIENTS 2 oz. Blue Chair Bay Coconut Spiced Rum Cream

INGREDIENTS 2 oz. Blue Chair Bay Coconut Spiced Rum Cream

INGREDIENTS 3 oz. Blue Chair Bay Coconut Spiced Rum Cream

3 oz. Coconut Water

4 oz. Root Beer

1 1/2 oz. Espresso Vodka

PREPARATION Shake ingredients well with ice and strain over ice into a rocks glass. Garnish with pineapple slice and a cherry.

PREPARATION Add ingredients very slowly into a highball glass with ice.

Stir well and garnish with whipped cream and a cherry.

PREPARATION Shake very well with ice and strain into a Martini glass.

Garnish with three coffee beans.

CHILLEDMAGAZINE.COM

65

SHAKING AND STIRRING

LAUNCHES

PATRÓN CITRÓNGE LIME LIQUEUR Patrón Citrónge Lime Liqueur, the first brand extension for the Citrónge liqueur line, is an ultra-premium liqueur crafted from Persian limes cultivated from the Mexican states of Veracruz, Michoacán, and Colima.

Mexico is the world’s largest producer and exporter of this savory citrus fruit.

LUCAS BOLS Lucas Bols is spicing up your fall with the introduction of Pumpkin Spice Liqueur. The liqueur joins a portfolio of 30+ flavors currently available in the U.S. “Bols Pumpkin Spice is a nice blend of fall spices, like nutmeg, cinnamon and cloves, roasted nuts and harvest pumpkin,” says Master Distiller, Piet van Leijenhorst.

LIME COOLER

PUMPKIN MARTINI

INGREDIENTS

INGREDIENS

1 1/2 oz. Patrón Citrónge Lime 2 oz. Prosecco 1 1/2 oz. Sparkling Water 1/2 oz. Fresh Lime Juice

2 oz. Bols Pumpkin Spice Liqueur 1 oz. Spiced Rum 1/2 oz. Bols Yogurt Liqueur

PREPARATION

Drop 3-4 large ice cubes in a large wine glass, add ingredients, squeeze and drop a lime peel into the cocktail. Garnish with a lime twist.

66

CHILLED MAGAZINE

PREPARATION

Shake all ingredients together and strain into a cocktail glass.

CÎROC PINEAPPLE The newest flavor offering from Cîroc, Pineapple is the fifth variant in the flavor line extensions from the ultra premium vodka makers. Cîroc Pineapple is a rich pineapple infused vodka with a touch of vanilla and a tropical finish, allowing for a great range of cocktail creativity.

PINEAPPLE MOJITO INGREDIENTS

1 3/4 oz. Cîroc Pineapple 1/2 oz. Lime Juice 1/2 oz. Simple Syrup Splash of Prosecco 3-5 Mint Leaves PREPARATION

Combine ingredients in a highball glass, garnish with mint leaf.

TAP RYE Tap Rye Sherry Finished, is an 8 year old Canadian rye whisky blended with Spanish Amontillado Sherry, creating a sophisticated rye whisky that is as flavorful as it is unique. Handcrafted in small batches at the oldest distillery is Western Canada, finished in small quantities by Master Blender Michel Marcel.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Tap Rye Sherry Finished Ice Cubes

HIGHLAND PARK Highland Park Single Malt Scotch announces the launch of a new core expression, Dark Origins, inspired by the cunning spirit and courageous personality of its founder, Magus Eunson. ‘Mansie’ became a famed dark distiller back in the late 1700’s creating whisky for the people of Orkney. Dark Origins is a stunning, non-chill filtered single malt Scotch.

NEAT OR ON THE ROCKS INGREDIENTS

PREPARATION

2 oz. Dark Origins Ice Cubes

Combine ingredients in a rocks glass.

PREPARATION

OLD FORESTER For more than 140 years, Old Forester has been crafted using methods established by George Garvin Brown, founder of Brown-Forman and Old Forester, America’s First Bottled Bourbon. To commemorate Mr. Brown’s birthday, Old Forester releases a limited expression, marking the 13th limited edition release.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Old Forester Birthday Bourbon Ice Cubes PREPARATION

Combine ingredients in a rocks glass.

Combine ingredients in a rocks glass.

CHILLEDMAGAZINE.COM

67

TAP RYE Sherry Finished

TAP 357 Canadian Maple Rye Whisky

TAP RYE Port Finished

Eight Year Old Canadian Rye Whisky is blended with fine Spanish Amontillado Sherry in this superb bottling— balanced and flavorful with layers of spice and nuts.

A marriage of two Canadian flavors: rye and maple. Tap 357 is crafted from cask-aged 3, 5, and 7 year old rye whiskies expertly blended with pure Canadian maple syrup from Quebec.

A limited edition Canadian rye whisky aged up to eight years and finished by our Master Blender with a hint of Port to complement this smooth, yet rich rye whisky.

Rated

92

Points

Rated

92

Points

These days, the core of memorable mixology can often be traced to the use of fresh, seasonal ingredients. Many weather appropriate components are finding their way behind the bar especially this fall, with the incorporation of pumpkin and apple flavors to pre-winter spiciness in the form of unique combinations of cinnamon, cloves, orange peel, ginger, nutmeg, anise and allspice.

But seasons change and so do tastes. And inspired mixologists seem to be embracing change by mixing up new and exciting flavors and creating purposeful cocktail menus and drink selections reflecting the ever changing seasons. In this issue of Chilled we explore season-friendly mixing techniques like using vinegars and pickled ingredients along with cocktails and spirits that are bitter, savory, salty and sweet.

Chilled also explores the mysteries of the Bacardi Triangle, a once in a lifetime epic event, that is sure to evoke memorable mixing experiences.

CHILLEDMAGAZINE.COM

69

70

CHILLED MAGAZINE

The Bacardi Triangle combines music, mixing and mystery this Halloween weekend. Music has always been a part of Bacardi rum’s DNA. In keeping with this long history of supporting music culture, the brand harnesses the latest consumer trends in music festival travel with their untameable desire for adventure. The extraordinary, three-night, once in a lifetime epic event kicks off on October 30th and is set to be one of the hottest tickets of the year.

The mythological area of the mysterious triangle spans from a corner in South Florida to another in Bermuda to a third corner in Puerto Rico, close to where Bacardi makes a lot of its rum.

By flying planes full of guests from all over the world, to hear performances by Grammy award-winning DJ, Calvin Harris, hip hop star Kendrick Lamar and singing sensation Ellie Goulding, the iconic rum brand will be forming its own Bacardi Triangle.

Although Bacardi rum was first distilled in Cuba in 1862, the company moved into Mexico and then Puerto Rico in the 1930s, before finally arriving in the USA in 1944.

To commemorate the year the company was founded in Cuba, Bacardi will be flying in 1862 guests from Los Angeles, New York and London on three private jets, plus scheduled flights from 22 other cities from around the world.

Along with the impressive mix of headlining artists, the musical roster includes world-class DJ’s also flown in from around the globe to perform throughout the weekend. Tensnake, Crazy P Soundsystem, Marc Roberts, Thee Mike B and Jubilee are just some of the internationally known DJ’s in a line-up that reads like a “who’s who” of selectas.

CHILLEDMAGAZINE.COM

71

“The Bacardi Triangle is a new kind of music experience,” says John Rash, Global Music Director for Bacardi. “We have three major artists plus some of the best DJ’s in the world in one of the most stunning places on earth. Bacardi Triangle is going to be something that music fans will never forget.”

Upon touchdown, guests will be whisked to an exclusive stay at El Conquistador, a 5-star Waldorf Astoria resort in Puerto Rico. There they will get to sample modern Bacardi rum concoctions served up by some of the best bar talent in the world, who have curated a bespoke menu showcasing Bacardi legacy cocktails like the Old Cuban and the Cuba Libre along with the latest in mixing creations.

Jacob Briars, Global Advocacy Director, Bacardi says, “As befits a brand with an unrivalled drinks heritage, we have given the same attention to the cocktails that we have to our incredible music roster. We will feature specialty cocktails created by some of most talented bartenders in the world, bringing the best in cocktail culture to the Bacardi Triangle.”

The plans for the Bacardi Triangle are on an epic scale, and it will be much more than just three days poolside and three nights jamming to music. As Halloween night arrives, the themed Black Magic Halloween Party in the resort’s own water park will combine musical sets from the attending DJ’s with theatrical entertainment, think Tensnake cranking out tunes with living mermaids, poi performance artists, voodoo shacks, tribal food huts and more than a few surprises.

El Conquistador also has its own 100-acre private tropical island, Palomino, and this is where the main event of the weekend will take place. Guests will make their way to the beach where the Bacardi Triangle stage will host the finale: multi-platinum Brit Award winner Ellie Goulding will be followed by superstar rapper Kendrick Lamar, before the evening on Palomino is brought to a close with a haunting set from DJ-remixer-songwriter-dance producer Calvin Harris.

“I’m looking forward to playing in the Bacardi Triangle, this has to be one of the most elaborate parties to have ever been organized,” says Harris.

Musically fueled events are at the heart of the Bacardi brand, which leads in several groundbreaking partnerships including Bacardi Beginnings and Casa Bacardi. The Bacardi Triangle is the latest in the new global music platforms headed by the iconic brand. The musical adventure, complete with mixing, mystery and, of course, music, highlights the Bacardi ‘untameable’ spirit since 1862, and encourages consumers to live boldly and passionately and showcase their own irrepressible spirit.

Chilled got to chat with cover girl and Bacardi Triangle headliner Ellie Goulding. Here’s what she had to say about the hottest event of the year.

What makes the Bacardi Triangle so epic?

I’ve done shows in some amazing places during my career, but this one is going to rank up there with one of the craziest locations ever!

Are you looking forward to traveling to the Bermuda Triangle on a plane full of your fans?

It’s going to be great to be able to take some of my fans on this incredible adventure and have them experience this with me.

What three things would you take to a desert island?

My Guitar, my running shoes, and fresh water.

Halcyon has been massive, what can you tell us about your next album?

I absolutely can’t wait to get back in the studio. I have experienced so much in the last couple of years and I’m really excited to start writing. No details yet I’m afraid.

What is your favorite Bacardi cocktail?

I always enjoy a Mojito.

For more information visit bacarditriangle.com CHILLEDMAGAZINE.COM

73

Going Beyond The Bar So a guy walks into a bar. The guy is Englishman Simon Ford, and the bar is Employees Only in Manhattan. Ford is promoting Plymouth Gin, and the guys who own the bar, long-time spirits

bartenders

consultants

and Jason

Kosmas and Dushan Zaric, like

Plymouth

Gin.

They

also like Ford and the three become good buddies.

By Mike Gerrard Photos by Doron Gild Photography

74

CHILLED MAGAZINE

DESIGNING TH NECK

The bottle ha s been design ed with a long neck to easi ly hold with a full hand; it ’s shaped for a consistent fl ow of liquid, an d has been designed to fit speed po urers snuggly. In addition, we added two rims: on e at the top to grab and pull the bottle up from the well , and one ar ound the base of the neck that acts as a fill li ne and a comf ort zone for long pours.

LABELS

The labels co ntain as much useful and ho nest informat ion on them as po ssible. The labels are re inforced so they are easy to remove, shou ld you want to reus e the bottle for water or syrups, etc.

HE BOTTLE CAP We chose not to cover the caps with a foil so they are quick and ea sy to open wh en switching bo ttles behind a busy bar.

SCALE The 86 bottle has a scale with exact me asures in fluid ounces and liter measurements . It is grea t for inventor y control, batching cock tails, and can be used to measure recipes for house-made syrups and in fusions.

MIDDLE GRIP The bottle wa s designed in a liter si ze as the liter is most commonly used in bars across the USA. Liter bo ttles can be quite bulky, so we added a ridge in th e middle for bartenders wi th smaller hands and is weighted for the perfect pour.

BASE We have tape red the bott om of the bottle to add a comfort zone when grabbing the bottle fr om a higher shelf or when pouring from the base of the bottle.

And as good buddies do, they chew the fat, exchange ideas and make plans, not only fueled by a few shared cocktails but by a passion for distilling and the spirits industry. One of those ideas turns out to be very simple, but the best ideas often are. Who do you go to if you want to make the perfect spirit in the perfect bottle? Customers? Distributors? No, you go to bartenders. So that’s what they did, and The 86 Co. was born.

They polled their bartender contacts around the world, met with them and got them to test different bottle shapes – and contents – in their quest for the perfect bartender’s bottle.

“We asked the question,” says Jason Kosmas, “What does a bartender REALLY need to make a good drink? First and foremost they need good juice. We decided all our spirits would be quintessential and formulated to contribute to the final drink.

There would be no gimmicky process or ingredient. Second, we decided that the bottle would be functional and ergonomic to deliver the liquid without “pain” into the cocktail.”

The bottles for their first four products - Fords Gin from England, Caña Brava Rum from Panama, Tequila Cabeza from Mexico’s Vivanco family and Aylesbury Duck Vodka from Canada – are designed from neck to base with the bartender in mind.

“The neck conforms to the hand,” says Dushan Zaric, “and allows for a proper, comfortable grip. It’s the neck us old timers were accustomed to when we started bartending. It allows for clean jigger pouring and accurate free pouring.”

“There were several key styles of pouring which bartenders employed,” Zaric adds. “This is the first bottle that combines them together. There’s the traditional method of grabbing the bottle by the neck with the entire hand. For this we made the neck a classic tapered grip. For a more flashy style, a bartender might pick up the bottle between their middle and ring finger and rotate it 180 degrees. We created a ring at the base of the neck to provide better grip here. Some liked a more delicate touch, grasping the bottle by the waist and pouring at around 90 degrees. Simon noted how water bottles were more ergo-dynamic with a grip in the middle of the bottle, so we created a channel, which makes it easier to grip. The last way bartenders pour is what I call the Champagne grip. It’s by the base, with the finger on the dimple at the underside of the bottle.

We created a base which can be gripped and instead of the traditional dimple, we have an 86 embossed on the bottom.”

The quality of the label on the bottle was another of the company’s – and bartenders’ – requirements. They would be educational and informative, not full of market-speak and brand promotion. The only feature they haven’t yet been able to implement is color-coding the neck for when the bottles are in a well.

“We’re still trying to find ways to do this,” says Ford, “without creating bottle costs that escalate out of control. Having an expensive bottle is not what 86 is about. We want our cost of goods to be all about the quality of what’s inside the bottle.” www.the86co.com CHILLEDMAGAZINE.COM

75

lavor Your Way Challenge

THE PERFECT PURÉE OF NAPA VALLEY RECENTLY HELD A NATIONWIDE SEARCH FOR THE MOST FLAVORFUL COCKTAIL USING THEIR COMPLIMENTARY PUREE SAMPLES. BARTENDERS FROM ALL OVER THE COUNTRY ORDERED FREE PUREES AND CREATED SOME VERY INTERESTING CONCOCTIONS. THE POPULARITY OF THE CONTEST SPREAD THROUGH SOCIAL MEDIA CHANNELS WITH THOUSANDS OF MIXING ENTHUSIASTS LIKING THEIR FAVORITES. HERE ARE THE TOP FIVE FINALISTS IN THE FLAVOR YOUR WAY COCKTAILS CHALLENGE. THESE FIVE CONTESTANTS WILL COMPETE IN THE FINAL FLAVOR YOUR WAY CHALLENGE IN NAPA VALLEY FOR A CHANCE TO WIN $5000.

O.M. Ginger

Devaraja

INGREDIENTS

by Chris Chamberlain

Tonya Farrens

4 oz. Jameson Whiskey 1 1/2 oz. The Perfect Purée Pear Puree 3/4 oz. The Perfect Purée Ginger Puree 3 Fresh Basil Leaves 2 tbsp. Coconut Milk Fresh Basil Sprig PREPARATION

In a shaker, muddle fresh basil. Add ginger and pear purees. Add whiskey and shake. Pour into serving glass over fresh ice. In same shaker, add 2 tbsp coconut milk and shake. Drizzle the coconut milk over drink and garnish with fresh basil sprig.

76

CHILLED MAGAZINE

(THAI FOR GOD-KING)

INGREDIENTS

1 3/4 oz. Bombay Sapphire East 1 oz. The Perfect Purée Thai Basil & Black Pepper Blend 1/2 oz. Lemongrass Syrup 1 oz. Fresh Pressed Lemon Juice Egg White Carbonated Coconut Water Lemon Wheel, Basil, Cracked Pepper PREPARATION

Add ingredients (except coconut water) to a shaker tin.

Dry shake to build egg white foam. Add ice to shaker and shake vigorously. Stain mixture into a Collins glass filled with block ice. Add coconut water into a soda siphon and double charge in order to carbonate. Top the cocktail with carbonated coconut water. Garnish with lemon wheel and basil leaf. Then add sprinkle of cracked pepper and serve.

Edelweiss

by Julie Figueras

INGREDIENTS

1 1/2 oz. Hendricks Gin 1 oz. Lillet Blanc 1/2 oz. Benedictine 1/2 oz. The Perfect Purée White Peach Puree 1/2 oz Grapefruit Juice 1/2 oz. Lemon Juice PREPARATION

Combine all ingredients into a shaker, shake with ice, double stain into a cocktail coupe and garnish with tarragon sugar and black pepper rim.

The Wind-Up Bird

by Mariena Mercer

INGREDIENTS

2 oz. Kai Lemongrass Ginger Shochu 1 oz. The Perfect Purée Yuzu Luxe Sour Blend 1 Barspoon The Perfect Purée Ginger Puree 3/4 oz. Calamansi Juice 1/2 oz. Lemon Juice 1 Split Birdseye Chili Toasted Sesame and Wasabi Leaf Syrup * Honeyed Sunflower Seed Cloud * PREPARATION

Press chili in mixing tin. Assemble remaining ingredients and shake with ice for 20 seconds. Fine strain into a coupe glass.

Top with honeyed sunflower seed cloud and micro wasabi leaves. *Toasted sesame and wasabi leaf syrup: 2 oz. white sesame seeds, 4 qt. syrup or 2 qt. water, 2 qt. granulated sugar, 12 blanched wasabi leaves.

Toast sesame seeds, add to syrup, cook on medium heat for 20 minutes.

Puree blanched wasabi leaves with syrup and strain out solids. Chill. *Honeyed sunflower seed cloud: 1 cup sunflower seed butter, 1 tsp.

Fleur de sal, 8 oz Giffard Orgeat Almond Syrup, 8 oz. pasteurized egg white. Fill iSi canister and double charge with N2O.

Back to Cali

by Egor Polonskiy INGREDIENTS

1 oz. The Perfect Purée Roasted Red Pepper Puree 1 1/2 oz. Garlic and Pepper Polugar 1/2 oz. La Puritita 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.

By Sara Kay Photos Courtesy of Van Gogh Imports, Nolet Spirits, USA Chances are, when you make yourself that after-work drink that you’ve been dreaming about since you got to work this morning, you aren’t thinking about the history behind that Scotch, vodka or rum. And why would you? Your interest in your favorite spirit probably has very little to do with the family name that comes along with it; you’re in it for the warm, delicious feeling that courses through you after you take each sip, and not much else. This raises an interesting question that we as spirited individuals should now be asking ourselves: what’s family got to do with it?

Believe it or not, family has virtually everything to do with the production of a fine spirit. Tim Vos, Master Distiller of Van Gogh Vodka, is extremely well-versed in the importance of family history to a quality product; the Van Gogh company has been in his family name for generations. Over the last 60 years, a recipe book that was put together by his grandfather and father has been passed down through the generations, containing cocktail recipes and old ingredients and solutions to make finer spirits. This cherished heirloom isn’t something that can be purchased in stores or on your tablet though; this is for family eyes-only.

“The recipe book was a way to maintain recipes that have been perfected over time and passed down to the next generations,” said Vos. “While I don’t have children, there is a new generation of cousins in our family who are growing up and have shown an interest in the industry. I would be more than happy to pass along the family notes to yet another generation.”

78

CHILLED MAGAZINE

Vos and the Van Gogh brand aren’t the only ones who are family oriented. Brugal Rum, a brand that was founded in 1888 by Andres Brugal Montaner, is run by the family’s fourth and fifth generation of Maestros Roneros, all of whom are expert producers and act as personal guardians of the rum-making process.

Bacardi Rum, which was founded in 1862 by the Bacardi family in Cuba, has stuck to the integrity of the product and the brand identity for over a century.

Glenfiddich, a single malt Scotch that was founded

by William Grant in 1886, has been producing one of the top single malts in the world, and still remains in the Grant family five generations later. By keeping all elements of the process in the family, these brands are able to deliver a product that doesn’t see detrimental changes from one name to another.

So why preserve the recipe book that has been passed down through the Van Gogh vodka family?

Vos sees it as a way to cherish the family that created it, as well as find new ways to expand on a product that has already seen so much success.

“I look at this recipe book as a historical document.

These are recipes that have been perfected through the years, ideas that have been perfected by my father and grandfather,” said Vos. “The older ingredients may not be in existence anymore, but that is where the modern flavors take over and we can experiment and see what the possibilities are.”

Tim Vos holds his family recipe book

The Nolet family has distilled spirits in Schiedam, Holland for over 300 years; 10th generation Carolus Nolet Sr. (center) and sons, 11th generation Carl Jr. (L) and Bob

CHILLEDMAGAZINE.COM

79

THE SVEDKA SHAKEDOWN MIXOLOGY CHALLENGE Photos Courtesy of WorldRedEye

This summer, SVEDKA VODKA challenged mixologists from all over the country to a shakedown with a chance to win $5000 and a really cool championship belt. The contest brought five of the best bartenders to Cecconi’s Garden at Soho Beach House in Miami to compete against each other in three fast-paced rounds of extraordinary mixology challenges.

These power-mixers faced impossible mixing ingredients, extremely challenging behind the bar conditions and faced the judges at the end of each round for ruthless eliminations.

Throughout the evening guests enjoyed five different specialty cocktails previously created by each competitor and voted for their favorite through social media with live tweets appearing on several huge flat-screens behind the bar. A big hit were the interactive twitter screens giving guests the chance to all directly talk back and forth to each other about the drinks they were enjoying and to see up-tothe-minute scores in the competition. There was also a side competition for Fan Favorite, with a tally of the amount of tweets each contestant’s original cocktail was receiving. As DJ Legs Benedict spun the music, well-known mixologist, Jason Litrell kept the excitement going by serving as emcee for the event.

80

CHILLED MAGAZINE

THE JUDGES

Meet the esteemed panel of ruthless eliminators.

Notable judges ALEXANDRA OLAVARRIA, BEN POTTS, EZRA PATTEK, JOSE ORTIZ, and VICKY ARCOS judged the contestants based on performance and skill to choose the first ever Svedka Shakedown Champion.

THE CONTESTANTS Check out five of the nation’s top bartenders with their original cocktail submission, which were served to the judges and guests during the Shakedown.

TREVOR ALBERTS

KEEP YOUR FRIENDS CLOSE COLLINS INGREDIENTS 2 oz. Svedka Vodka 1/2 oz. Fresh Lemon 1/2 oz. Fresh Lime 3/4 oz. Simple Syrup (2:1) 3 White Grapes House Anise Tincture, dash 4 oz. Soda PREPARATION Combine all ingredients but soda in a shaker tin. Muddle grapes and whip in ingredients with a small amount of ice. Add soda to tin and pour through fine strainer into Collins glass with single spear of ice.

Garnish with a submerged Filthy Cherry and orange semi-circle.

CAMERON SCHOLDERER GREEN THUMB INGREDIENTS 1 1/2 oz. Svedka Vodka 1/2 oz. Lime Juice 1/2 oz. Yuzu Juice 1 1/2 oz. Ginger Beer 3/4 oz. Simple Syrup 1/2 inch Cucumber Muddled 2 Shiso Leaf’s PREPARATION Muddle the cucumber and shiso together. Combine all ingredients except ginger beer. Shake hard then add ginger beer to shaker and double strain using a fine strainer into a Highball glass over fresh ice with the cucumber garnish in place. Garnish with cucumber and shiso leaf.

CHILLEDMAGAZINE.COM

81

LEO HOLTZMAN

THE CHILE MULE INGREDIENTS 1 1/2 oz. Svedka Vodka 3/4 oz. Lime Juice 1/2 oz. Simple Syrup 1/2 oz. Cointreau 1 Serrano Pepper Slice (thickness of a nickel) 1 Leveled Bar Spoon of Ginger Puree PREPARATION Combine ingredients in a shaker tin, shake vigorously for 6 seconds, pour into a Collins glass with ice, add 1 oz. soda water after the shake. Garnish with a Serrano pepper slice.

OXANA PARFENOVA

HUMMINGBIRD INGREDIENTS 1 1/2 oz. Svedka Vodka 1/4 oz. Hibiscus Liquor 3/4 oz. Honey Syrup (2:1) 3/4 oz. Fresh Lemon Juice 2 Strawberries PREPARATION Muddle strawberries in a small tin, add all ingredients, fill with ice. Shake vigorously and strain into a Collins glass. Add crushed ice, garnish with mint sprig and halved strawberry.

RANDY PEREZ

ROSEMARY LULLABY INGREDIENTS 1 1/2 oz. Svedka Vodka 1/2 oz. Fresh Pineapple 1/2 oz. Simple Syrup 1 oz. Fresh Lime 1/2 oz. Dry Orange Curacao 2 Sprigs of Fresh Rosemary Absinthe Rinse PREPARATION Rim a short-footed glass with fine sugar, pour all ingredients into a tin and shake. Rinse glass with absinthe and double strain into glass, zest with lime and lemon peel.

82

CHILLED MAGAZINE

SIDE BAR

THE THE SHAKEDOWN CHAMPION In round one the competing mixologists had fiveminutes to create a drink consisting of a secret ingredient in order to perfectly capture what Miami tastes like. The mystery ingredient was Adobo, a staple in Latin cuisine. After this round, Oxana and Trevor were eliminated.

Round two was the mystery ingredient and tool round, where contestants had minutes to choose two burlap bags hanging from trees that were filled with tools they had to use during their mixology challenge. The bags contents could be traded between contestants, but once chosen they had to be used. From his burlap bag, Randy retrieved garlic powder and a kiddie-shaped ice mold. Leo found soy sauce and a hammer in his bag, while Cameron got a squeeze bottle and eggs. Randy, who had won the first round, was able to swap any of his items with a competitor. He took Leo’s hammer and gave him the ice mold. After this round, Leo was eliminated, leaving Randy and Cameron in the final round for the win.

“I’m a little upset with my friend Randy for giving me an ice mold to use in five minutes,” says Leo Holtzman.

“I made soy sauce drinkable, just not into a world-class secret ingredient. But what a great night!”

Round three was the grueling handicap challenge, with ten different handicaps that could complicate the final mixing challenge for the contestants. The final round handicap was the drunken bar back, played by the eliminated mixologists Oxana and Trevor. Randy had to deal with “drunk” Oxana as his bar back and Cameron had Trevor. The “drunken” bar backs provided various obstacles like offering terrible suggestions, playing around with vital bar tools and moving things around to disorganize the finalist’s stations.

After each edge-of-your-seat round, the judges decided to award Randy Perez the title of the Nation’s Power Mixer and bragging rights to smashing his competition in this year’s Svedka Shakedown Mixology games.

Visit chilledmagazine.com/svedkashakedown to see all of the event photos!

RANDY PEREZ Five esteemed judges chose Randy Perez of the Broken Shaker, to be crowned Svedka Shakedown Champion.

“He definitely deserved to win,” said Leo Holtzman. “All of his drinks were great and each round he made a very different cocktail.

Many times in competitions people just make a bunch of versions of sours, but Randy really showed off his cocktail spectrum.”

CHILLEDMAGAZINE.COM

83

by Michael Tulipan

84

CHILLED MAGAZINE

S

pice-driven spirits are lighting up the U.S. bar scene, bringing heat and exotic flavors like jalapeño, habanero, and Tabasco to a growing segment of the cocktail market. The rise of spicy cocktails coincides with evolving consumer tastes towards spicy foods and a boom in restaurants that have turned up the heat, from buzzy urban hotspots like Pok Pok and Mission Chinese to fast casual mainstays Chipotle and Buffalo Wild Wings.

SPICE THINGS UP

Newly released Patrón XO Cafe Incendio is leading the charge. Incendio, which means fire in Spanish, brings an intense heat, but balances the spice with sweetness. For this new release, Patrón has married smoky Mexican arbol chiles and Criollo chocolate from Mexico’s Tabasco region with their premium silver tequila.

“Consumer research has proven that people want high-quality liqueurs with more heat, and so again we’re innovating the liqueur and shot category with Patrón XO Cafe Incendio” says Ed Brown, President and CEO at Patrón Spirits. At 60 proof, Incendio proves versatile enough to be enjoyed as a shot or the base for a spicy-sweet cocktail. Brown says, “No other brand in the crowded shot market compares to the taste and quality of Patrón XO Cafe, and no other liqueur comes close to the powerfully spicy hot flavor of Patrón XO Cafe Incendio.”

The spicy spirits category has become increasingly competitive with a number of recent product launches.

INCENDIO HOT TOT MARTINI INGREDIENTS 1/2 oz. Patrón XO Cafe Incendio 1 oz. Ultimat Vodka PREPARATION Shake with ice, serve in a Martini glass with a twist of lemon.

With high end products like Patrón XO Cafe Incendio, distillers continue to push the envelope in innovation and expand their consumer offerings. The trend shows no sign of abating either as millennials are some of the fastest adopters of spicy flavors.

Last year, market research firm Technomic showed that “for the first time, a majority of consumers (54 percent) say they prefer hot or spicy sauces, dips or condiments,” numbers up from 48% in 2011.

The market for spicy spirits and cocktails shows no signs of slowing down and distillers are ready for the challenge.

HOT STUFF INGREDIENTS 1 oz. Patrón XO Cafe Incendio 1/4 oz. Patrón Añejo PREPARATION Shake with ice and serve as a shot.

CHILLEDMAGAZINE.COM

85

LEJAY CRÈME DE CASSIS

&

THE CASE OF THE AUTHENTIC KIR

By Cydnee Murray Photos courtesy of Lejay Crème de Cassi THE MOMENT HAS COME FOR A GREAT TRUTH TO BE REVEALED TO THE AMERICAN PUBLIC. THIS TRUTH HAS THE POTENTIAL TO CONFOUND, CONSTERNATE AND ALL BUT CAUSE THE REASSESSMENT OF EVERYTHING YOU’VE EVER KNOWN ABOUT ALCOHOL. HERE IT IS: IF YOU’VE EVER ORDERED A KIR ROYALE, CHANCES ARE YOU WERE GIVEN AN ERSATZ; GIVEN A FAKE, AN IMPOSTER. CHANCES ARE, YOUR CHAMPAGNE COCKTAIL CONTAINED CHAMBORD RATHER THAN CRÈME DE CASSIS. It’s no fault of the bartender who poured it really, merely a matter of forgotten provenance.

Time-tested cocktails tend to come with their own colorful back-story and the same can certainly be said for the Kir Royal. On a deceptively spring like day, a group of New York’s best female bartenders convened aside the Cupola on the roof of The NoMad Hotel to hear the story of Lejay Crème de Cassi de Dijon.

Gilles Bensabeur, Senior Lejay Manager with an appropriately endearing French accent played the role of raconteur. “We just launched for the very first time in the U.S.,” he said. “Lejay is the original cassis liqueur of Dijon, France. It’s made once a year from two different black currants, one is called Noir de Bourgogne and the other is the Black Down.”

Okay, so, the right to be called a crème de cassis – literally, cream of black currants – means the liqueur must be made from black currants, with no other berries snuck in to sully the “virgin mix.”

Bensabeur continued, “We have to use local ingredients and to make a Dijon cassis we actually have to use beet spirits as well as beet sugar. It’s a law to be in the cassis appellation.”

“The beet sugar is introduced later on in the process and is half of any other crème de cassis.

Which makes it a ton more versatile. Crème indicates more sugar than regular cassis,” explained the bespectacled Bensabeur. Not surprising then, that on its own Lejay has a refreshing sour fruit, saccharin-free quality about it.

Black currants, check. Beets, check. What next separates crème de cassis from the shills? Or, more succinctly, what separates Lejay from the rest? The answer lies in one Felix Kir, mayor of Dijon, France from 1945 until his death in 1968.

86

CHILLED MAGAZINE

As Bensabeur tells it, “The name Kir comes from an eccentric gentleman who was a member of parliament. He’d always bring Lejay just to share it with the MP (members of parliament) gang. He used to bring Aligote, which was the original wine mixed with Kir (Le Kir). Back then, I’m not sure they called it Kir. I think it just came out at a party.”

The condensed retelling of Canon Felix Kir’s story may skimp on details, but the message remains crystal. A product since 1841, Lejay is the world’s first crème de cassis and the house of Lejay Lagoute is the rightful proprietor of Le Kir and Kir Royal; Felix himself passed along his namesake as a trademark in 1951.

Pamela Wiznitzer and Ms. Franky from Dead Rabbit, Nana Shimosegawa from Angel’s Share, Lana Gailani and Shaunna Mccarthy from Empellon Cocina, Meaghan Montagano from Extra Fancy, Christina Helmer from Botanic Lab and numerous other femme fatales sipped fresh Lejay cocktails during the Grand Tea affair. The Lejay Iced Tea, prepared with Lejay, iced tea, soda water, lime juice and simple syrup, made for a perfect afternoon libation.

Even simpler, fresh carrot juice and Lejay served in pop bottles replete with paper straws exhibited the versatility of the liqueur.

Bring Me

My Dragons

MUST MIX

By Lana Gailani (Empellon) INGREDIENTS

2 oz. Fidencio Clasico Mezcal 1/2 oz. Lejay Cassis 1/4 oz. Terragon-infused Simple Syrup 1 oz. Sour Cherry Juice 3/4 oz. Lime Juice PREPARATION

Shake, strain over ice into a glass with a smoked salt rim. Garnish with a cherry.

CHILLEDMAGAZINE.COM

87

Cara NICOLETTI

Females ON FIRE

The Butcher, The Baker and the Belgian Beer Maker

By Sara Kay, Photos by Angela Pham/BFAnyc.com

88

CHILLED CHILLED MAGAZINE MAGAZINE

Aliya LEEKONG

The most surefire way to a person’s heart is through his or her stomach, and nobody knows that better than a chef. This year, Stella Artois took the time to reach people’s hearts and stomachs by following three extraordinary females in the cooking industry, showing how their talent and dedication to food has made them the powerhouses they are today.

“The Butcher, The Baker and the Belgian Beer Maker” follows Cara Nicoletti, Aliya LeeKong and Chrissy Teigen as they talk about their personal journeys as gifted, influential professionals in an industry that can be difficult to break into as a woman.

As experts of craftsmanship and artistry in the beer world, it was only fitting that Stella Artois produce this series that recognizes these three women who have shown so much dedication and passion in the culinary world.

“We did a lot of research and wanted to find individuals who were truly craftspeople, carried on a tradition or heritage, or were doing something unexpected in their contributions to the food world,” said Chris Curtis, brand manager for Stella Artois. “Each woman in the series has a uniquely different story to tell and plays a different role in modern cuisine, but each equally embraces this role and has a true passion for it within their lives.”

Nicoletti, LeeKong and Teigen were not chosen to represent the population of passionate female chefs around the world at random. Nicoletti as “The Butcher,” tells viewers about how she got into the butchering profession, starting as a helper to her grandfather in his butcher shop, and leading to her being a butcher at The Meat Hook butcher shop in Brooklyn, NY. LeeKong as “The Baker” takes viewers on the international journey that she’s taken in order to become a dynamo of worldly cuisine. The “Belgian Beer Maker,” Teigen, brings viewers to the Stella Artois brewery in Belgium with her, where she speaks with the head brew master to teach viewers about the centuries-old brewing process, as well as about her personal journey to becoming a well-respected personality in the food community.

Chrissy TEIGEN

“The brand has longstanding ties to the culinary world and we wanted to take the opportunity to recognize these women who show such dedication, creativity and passion within modern cuisine,” said Curtis. “Creating these documentaries allowed us to give our fans an inside look at three women who are doing just that.”

Each video in the series takes the time to dive deep into each woman’s culinary prowess, both personally and professionally, each telling a story to viewers about their dedication to food, and what inspires them.

“This project was extremely personal for me in the sense that I was able to share some of my own food story, why I became inspired to cook, my heritage, what led me to becoming a chef,” said LeeKong. “I love reflecting on where I started and how it brought me here, it’s been an incredible journey.”

For female chefs, this video series is not only educational; it shines a light on an industry that hasn’t always been an equal playing field. Before female chefs worldwide made it to where they are now, the culinary industry almost exclusively recognized men, from kitchens to cooking shows. This series provides an inside look at a community of talented women that have made a name for themselves in a competitive and consuming industry, and how they hope to inspire other females to pursue their goals, despite the difficulties they may be faced with along the way.

“We have such an amazing community of women chefs, who have such diverse backgrounds and remarkable careers; they deserve to be recognized and applauded,” said LeeKong. “I was thrilled that Stella set out to tell some of their stories. My hope is that [the series] creates an open dialogue for women chefs and gets the industry interested in hearing more of our stories. I would love for women in the culinary world to be recognized as frequently as men. It’s my hope the series inspires females who are still finding their way, whether in this industry or any other, to pursue their passions.”

CHILLEDMAGAZINE.COM

89

90

CHILLED MAGAZINE

THE

FINGER LAKES BEER TRAIL

By Christopher Osburn

“

“

I T A L WAY S A M A Z E S M E T O S E E T H E REACTION OF SOMEONE THE FIRST TIME THEY VISIT THE FINGER LAKES ESPECIALLY SOMEONE COMING FROM A METRO AREA.

CHILLEDMAGAZINE.COM

91

A BOOMING BREWING CULTURE The Finger Lakes region, located in Western and Central New York, is well known throughout the country for its numerous vineyards and wineries. But, the area is also home to a booming brewing culture as well as a smattering of craft distilleries that are primed to make a name for themselves in the spirits industry.

Theresa Hollister is the co-founder of the Finger Lakes Beer Trail. The trail consists of almost sixty breweries catering to those individuals more likely to imbibe an IPA than glass of Chardonnay. The concept of the Finger Lakes Beer Trail is modeled after the wine trails of Seneca, Cayuga, Keuka, and Canandaigua. However, the beer trail is not limited to just the outlines of the lakes. “We have mapped out an area that spans roughly 210 miles throughout the central part of New York State from Rochester to Syracuse and down into Corning and Binghamton.”

O

f the four wine trails in the Finger Lakes region, the smallest trail is Keuka with seven wineries and the largest is Seneca with thirty-four wineries. “All combined, there are over one hundred wineries located along seven of the eleven Finger Lakes.” With almost sixty locations along the beer trail, there are half as many breweries as there are wineries in the Finger Lakes region.

John Urlaub, owner of Rohrbach Brewing Company in Rochester has seen a steady increase in visitors after the Finger Lakes Beer Trail was founded. “As I am sure you know, there are currently a great number of new breweries that have opened in the Finger Lakes

92

CHILLED MAGAZINE

region,” says Urlaub. “When it relates to people visiting your brewery in many cases more is better. I would say this is the case in the Finger Lakes.” Urlaub believes that the combination of wineries, breweries and now distilleries in the region and the increased visibility has had an extremely positive impact on customer visits. “I believe that both types of tours are increasing because our region is developing into a destination area for quality beers, wines and spirits.”

It’s no secret that the wine trails of the Finger Lakes area have done an excellent job of promoting and showcasing the region’s world class wine culture. “But, in recent years, the region’s microbrew industry has

seen a sharp increase, now boasting nearly one-third as many breweries as there are wineries.” Over one-third of New York State’s total breweries are located along the Finger Lakes Beer Trail. This contributes an economic impact of $1.5 billion and supports almost 10,000 jobs in the region. Due to the popularity of the wine trails, the area already has a strong tourism base. “When you factor in the growing demand for craft beer among Americans, you have a winning formula for economic success.”

L

aunched in 2011, the idea for the Finger Lakes Beer Trail came from the need to capitalize on the growing interest in beer tourism and the want to promote the region’s booming craft brewing industry. The trail is managed by two local beer enthusiasts, Hollister and Adam Smith, who are passionate about community development as it relates to the craft brewing industry in New York State.

When the Finger Lakes Beer Trail began in May 2011, there were only 24 craft breweries located along the trail.

“Today, there are 58 locations, 45 of which are active and 13 of which will be open within the next 6-12 months.

The area is also home to a growing number of craft distilleries. Brian McKenzie, of Finger Lakes Distilling knows that the area is more known for wine and beer, but sees room for spirits as well. “The Finger Lakes has been a great place for us to open our distillery.” He notes the rich soil surrounding the lakes is the ideal place to grow the raw materials needed for their spirits. “In addition to the wonderful viticulture in the area, several fruits and grains thrive in this environment.” It’s also a place where they have a captive audience of those who appreciate what they eat and drink.

“

“

THERE ARE MILLIONS OF PEOPLE THAT VISIT THE FINGER LAKES, AS IT IS A PERFECT GETAWAY FROM MANY NORTHEAST CITIES LIKE NEW YORK, BOSTON, AND PHILLY.

W

hether you visit a winery, brewery, distillery, or all of the above, the Finger Lakes region is really starting to carve a tourism niche.

“It always amazes me to see the reaction of someone the first time they visit the Finger Lakes especially someone coming from a metro area,” says McKenzie. ”They are shocked at how beautiful the region is and that they never had visited before, even though it is right in their backyard. The area is really just being discovered and is on the verge of some really exciting times.”

CHILLEDMAGAZINE.COM

93

HARVEST SEASON LEAVES ARE FALLING AND SPIRITS ARE LIFTING.

WINDFALL INGREDIENTS 2 oz. Suerte Reposado 3/4 oz. Small Hand Foods Orgeat 3/4 oz. Apple Cider 1/2 oz. Becherovka 1/2 oz. Lemon Juice PREPARATION Shake ingredients and double strain into large coupe. Garnish with half a slice of apple dusted with sugar and cinnamon.

94

CHILLED MAGAZINE

BARREL AGED RUSTY NAIL

Created by Chilled 100 Ambassador Manny Hinojosa INGREDIENTS 3 Bottles Dewar’s 12 1 Bottle Drambuie PREPARATION Fill American Oak barrel with liquor. Let the cocktail rest in barrel for minimum of 30 days.

In a mixing glass add 3 oz. of barrel aged cocktail and 1/2 oz. The Perfect Purée of Napa Valley Orange Zest Concentrate. Add ice, stir gently and serve over rocks. Garnish with lemon and orange peel.

CHILLEDMAGAZINE.COM

95

BERRY BLITZER INGREDIENTS 1 1/2 oz. Tanduay Silver Asian Rum 1 oz. Blackberry Syrup 3 Blackberries 1/2 Lime for Juicing 1 Sprig of Fresh Thyme PREPARATION Remove leaves from thyme sprig and muddle in glass with blackberries and blackberry syrup. Squeeze juice of 1/2 lime into glass and add rum, stir. Use fresh cracked ice and garnish with a blackberry and thyme sprig.

96

CHILLED MAGAZINE

DAIQUIR-EASE

Created by NYC mixologist Lynnette Marrero.

INGREDIENTS 1 1/2 oz. Zacapa Rum 23 3/4 oz. Lavender Honey 3/4 oz. Blueberry Shrub 2 oz. Sparkling Water PREPARATION Lavender Honey: Brew 1 cup of lavender tea, add 1 cup honey and mix well. Blueberry Shrub: 1 cup blueberries into 1 1/2 cups of apple cider vinegar cover and let sit for two days. Gently heat, add 2 tbsp. agave to mix. Combine ingredients into a shaker with ice. Shake and strain into glass.

CHILLEDMAGAZINE.COM

97

SPOTLIGHT

HOTSPOT

The Secrets of

K eens SteakhousE

By Nicole DiGiose KNOWN AS NEW YORK CITY’S LEGENDARY STEAKHOUSE, KEENS STEAKHOUSE IS SMOTHERED IN JUICY SECRETS. FROM THE CEILING LINED WITH CLAY PIPES TO THE MYSTERIOUS PAINTING OF THE NUDE WOMAN OVER THE SCOTCH BAR, IT’S CERTAINLY WORTH CHECKING OUT. FIRST OPENING ITS DOORS IN 1885, IT STOOD THE TEST OF TIME FOR OVER 130 YEARS. ONCE DESCRIBED AS “WORLD RENOWNED,” THE RESTAURANT GREW TO BECOME LEGENDARY WITH THE NEW MILLENNIUM.

C

omfortable and classy, the environment of Keens is rich with history. Every room in the steakhouse displays some kind of record of America’s or New York’s younger days, and there are hundreds of pieces visitors can spend hours looking at, sometimes discovering something new that they missed the last time. As for the types of guest the steakhouse attracts, they’re a very diverse and fun crowd.

“The guests at Keens come from all walks of life and from all over the world,” said general manager Bonnie Jenkins. “There are families, business guests, couples, people visiting the U.S. from overseas and from other parts of the U.S., bachelor parties, people whose families have been coming here for generations who pass the tradition down, and young people who want to experience a place that is largely unchanged for over 100 years.”

One of the first stops for many is the impressive bar, which holds over 610 spirits, nearly 300 of them being single malt Scotches. There’s also a great selection of American Whiskeys, Cognacs, and Armagnac. As for the most commonly ordered drinks, Jenkins says most customers go for the ones that stand the test of

98

CHILLED MAGAZINE

time. “The most popular drinks are the classics such as Manhattans, Old Fashioneds and Martinis,” she said. “Our Bloody Mary is a big favorite as well and is made with balsamic vinegar.”

Aside from the bar being stocked with anything you could possibly imagine, it also offers delicious freebies if you’re feeling hungry. From 5:30 to 7 p.m. on weekdays there’s a different snack up for grabs. Past offerings included meatballs, barbecued spareribs, and drunken shrimp, in addition to the hard-boiled eggs and pretzels that are readily available.

One thing that certainly doesn’t go unnoticed during a visit to Keens is the painting of the unclothed woman keeping watch over the bar. Her name is “Miss Keens,” a title chosen by owner George Schwarz, who found the portrait and thought it fit in with the steakhouse’s décor.

“Miss Keens is a typical saloon painting from the late 1890’s,” Jenkins said. “It’s a mystery who painted her and many have been intrigued enough by her that they have tried to figure it out and have shared their research with us, and although there are theories, we are still not sure.

Pipes on the Ceiling of Keens (Photo by Edsel/Flicker CC)

Although no one knows her background, Miss Keens also appears on the menu, honored with the Miss Keens burger, a burger served nude, without a bun.

When it comes to the ceilings lined with clay pipes, another one of the big mysteries of the steakhouse, Jenkins said it was a tradition to store them at a favorite inn or tavern back in the day, because if they were carried a long way, they’d break. As the clay pipes were fragile, the restaurant offered to keep them on the premises and bring them to patrons when they arrived. The pipe membership began at Keens and the restaurant had to employ pipe wardens and their assistants. Patrons were given a membership card with their name and pipe number on it, and at the end of their meal, the pipe warden would present their pipe. Famous Pipe Club members included Theodore Roosevelt, Babe Ruth, Liza Minnelli, Stanford White, Enrico Caruso and General Douglas MacArthur, whose smokes are preserved in showcases in the restaurant’s foyer.

“During my tenure at Keens I have been able to locate pipes for various members or their family members who have come across a loved one’s pipe card and have asked us to locate it for them,” said Jenkins.

“Although, we cannot locate them all, when you do, it is a really special and unique moment to share in.”

Miss Keens graces the bar (Photo: Keens)

For more secrets of Keens or to uncover more hidden treasures at New York’s most amazing places, visit NewYork.com.

CHILLEDMAGAZINE.COM

99

LAST CALL

CHILLIN’ WITH

Kelly Stables

BEST KNOWN FOR HER RECURRING ROLE ON “TWO AND A HALF MEN” AND AS EDEN, A LOVEABLE ASSISTANT TO A DIVORCE ATTORNEY ON TV LAND’S HIT SERIES “THE EXES,” WHICH RETURNS FOR A THIRD SEASON THIS FALL. Photo courtesy of TV Land

What's Next

I just finished a super fun part on Horrible Bosses 2, which comes out, I think, this Thanksgiving.

Down Time

I’m a Mommy, so I’m kind of doing the Mommy and Me thing now. Kendrick, my son is one and a half, so he’s just a lot of fun. The most fun part of my day is making him laugh.

Dining Out

We like to go to Don Cuco, a Mexican Restaurant in Toluca Lake. Recently we took a trip to a town just North of Santa Barbara wine country, I got to try this great red wine and my husband got to smoke cigars.

On Directing

I’m directing some theatre, it’s called New York State of Mind. Six-one acts that all take place in NY. I’m getting my feet wet.

Drink

I’m a red wine drinker.

Pinot Noir especially when the weather is on the cooler side. When it’s hot, I’m a Margarita on the rocks, no salt gal.

100

CHILLED MAGAZINE

OTHER TEQUILA MAKERS DON’T HAVE THE STONES.

PATRÓN IS ONE OF JUST A HANDFUL OF ARTISANAL TEQUILA MAKERS STILL USING A TAHONA STONE WHEEL TO CRUSH COOKED AGAVE, AN ANCIENT, LABOR-INTENSIVE PROCESS. THE AGAVE IS THEN FERMENTED AND DISTILLED WITH THE FIBER, GIVING NEW ROCA PATRÓN A COMPLEX, EARTHY TASTE. EXPLORE THE PROCESS AT PATRONTEQUILA.COM. TASTE HOW IT’S MADE.

The perfect way to enjoy Patrón is responsibly. © 2014 Handcrafted and Imported exclusively from Mexico by the Patrón Spirits Company, Las Vegas, NV, 42-45% abv.