Chilled Magazine - Volume 8 Issue 1

CHILLED RAISE YOUR SPIRITS

KENNY CHESNEY BLUE CHAIR BAY RUM

THE BEST

SUPERFOOD COCKTAILS THE

BIG BREW THEORY

WITH WIL WHEATON Volume 8 - Issue 1 U.S. & Canada $4.99

DISPLAY UNTIL MAY 23RD, 2015

THE

BOTANICAL GAME COCKTAILS GET

KEGGED FLAVOR YOUR LIFE HEALTHY

SPIRITS

JAW-DROPPING

SMOOTHNESS. BROW-RAISING

BOTANICALS. RETHINK GIN. WE DID.

live defiantly. DRINK RESPONSIBLY. BULLDOG London Dry Gin • 40% ALC/VOL. Distilled from 100% Grain Neutral Spirit Imported by Campari America, San Francisco, CA • © 2015

Premium fruit purees, specialties & blends OR D E R C O M P L I M E N TA R Y S A M P L E S VISIT PERFECTPUREE.COM/CHILLED

Samples complimentary to beverage professionals only

www.perfectpuree.com • (800) 556-3707

MOROCCAN

GINGER

M A RT I N I

COLLINS Ryan Magarian

2 oz. Charbay Pomegranate Vodka ½ oz. The Perfect Purée Pomegranate

2 oz. Aviation Gin

½ oz. cardamom simple syrup

1 barspoon The Perfect Purée Ginger

½ oz. lemon juice

¾ oz. fresh lemon juice

lemon peel (garnish)

½ oz. simple syrup 2 oz. club soda

Combine ingredients into a mixing

mint sprig (garnish)

glass with ice. Shake with a Boston Shaker and strain into glass.

Combine ingredients except club soda

Garnish with a lemon peel.

into a mixing glass with ice. Shake with a Boston Shaker and strain into a Collins glass over fresh ice. Add club soda and a sprig of mint.

COUNTRY THYME

LANIKAI LEMONADE

H. Joseph Ehrmann

Christina Maffei

1 ½ oz. Square One Organic Vodka

1 ½ oz. Kai Lemongrass Sochu

¾ oz. The Perfect Purée Blueberry

½ oz. TyKu Citrus Liquor

½ oz. agave nectar

1 oz. The Perfect Purée Kiwi

1 oz. lemon juice

1 ½ oz. fresh lemon-lime sour

2 sprigs thyme (garnish)

kiwi wheel (garnish)

fresh blueberries (garnish) Build in a glass filled with ice Shake ingredients with 1 sprig of thyme.

and roll to combine. Garnish

Strain and pour into a glass over fresh

and serve.

ice. "Slap" remaining sprig of thyme to bring out aroma. Garnish and serve.

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CONTENTS

VOLUME 8 - ISSUE 1

features

70

80

Sit and Sip With Kenny Chesney

Not a Boy’s Club Anymore

Blue Chair Bay Rum

The Feminine Perspective

72

82

Old Fashioned Know How

Malibu Rum, The Original

A Tale of Two Cocktails

Rum And Beyond

86

Cocktails Get Kegged

Beer Kegs With Sophistication

88

Wil Wheaton and Newcastle Scotch Ale

74

84

Making Beer That Doesn’t Suck

Reach For The Real Thing

When Less Is More

Recipes

Fruitfully Yours

76

The Gin-Volution

Roll Out The Barrel

78

Superfood Cocktails Who Says Cocktails Can’t Be Healthy?

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Low-Proof Cocktails

90

Retro Cocktails

94

Hot Spot

BLVD. Cocktail Company Las Vegas, Nevada

PLAY RESPONSIBLY. 35% alc./vol. (70 proof) © 2015 Spirits Marque One, San Francisco, CA.

INTRODUC ING SVEDKA GR APEFRUIT JALAPEÑO A B L E N D OF GR AP E F R U I T AND JAL APEÑO FLAVOR S T HAT DE L I V E R S SWEE T HEAT, AND I N TE N S IT Y AVAILABLE IN 1.75L, 1L, 750ML, 3 75 ML AND 50ML

CONTENTS

VOLUME 8 - ISSUE 1 VOLUME 8 - ISSUE 1

departments

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

Editor’s note

ADVERTISING COORDINATOR Kristen Reed

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8 A Message from Brett Esler

Bottoms up!

ADVERTISING ASSISTANTS Bailey Springer, Jackie Lebovits, April Benshosan

10 Cool Products - Stuff you need to know about 12 Cool Bottles - Giving Spirits 14 How to - Make Limoncello

ART DEPARTMENT Daniel Batlle Rick Jensen Rogier Stoel Jessica Bartlett Jackson Ryan

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The locals

PROMOTION ART ASSISTANT Michael Scarso

18 Bartender Submission - Logan Ronkainen 20 Bartender Submission - Rachel Kling 24 Brand Owner Profile - Anshuman Vohra,

Bulldog Gin 26 Beverage Director Profile - Cindy Busi,

Hard Rock Cafe 28 Bar Consultant Profile - Tobin Ellis, BarMagic 30 Vice President Profile - Carl Nolet Jr, Nolet’s Gin 34 Master Distiller Profile - Lesley Gracie,

Hendrick’s Gin 36 Bar Chef Profile - Efi Nahon, Bustan, NYC 40 Spirited Stylist - Giuliana Rancic, Xo, G 42 Spirited Farming - Prairie Organic Spirits 44 Spirited Healing - Albert Trummer,

The Drawing Room 46 Spirited Business - Grizform

Advanced Mixology

50 Drink In History - The Cosmopolitan Cocktail 52 Food Know How - Basil 54 In The Know - The Botanical Game 56 That’s The Spirit - A Great Gin Story, Monkey 47 58 Lift Your Spirits - Happy Anniversary

Van Gogh Espresso 60 The Buzz - Gin School 101 62 The Next Mix - Sherry 64 Spotlight Launch - Clément Mahina

Coco, Coconut Liqueur

Mix it up

16 Behind the Flavorful Bar 32B Celebrity Sippers - Shameless 38 BuzzWorthy - Flavorful Tequila, El Luchador 48 Drink Well - Fernet Branca 66 Shaking & Stirring - Launches 96 Last Call - Chillin’ With Paola Núñez 32A BACARDI Legacy Finalists

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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, Sara Kay, Shawn Evertsen CONTRIBUTORS Richard Fri, Brett Esler, Emma Janzen Josh Curtis, Chad Jordan travelsquire.com

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PHOTOGRAPHERS Cover Photo: Courtesy of Blue Chair Bay Rum Images: Shutterstock.com CIRCULATION MANAGER Tom Ferruggia MARKETING Joy Sinacore 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 LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 8 - Issue 1 Copyright ©2015 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademark owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

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CHILLED MAGAZINE

Rare but true Whether with tonic, as a sling, martini, or gimlet – the unique and complex taste of MONKEY 47 is an ideal basis for both classic and more

"No contest – greatest & most complex gin ever made"

pure scent of juniper, tangy and crisp

- Robert Parker

citrus notes, a sweet, flowery aroma,

eccentric cocktails. A distinct and

with a hint of peppery spices, subtle bitter fruit notes of cranberries and a deep and harmoniously balanced complexity – ex pluribus unum.

MONKEY 47 is truly full of character!

Top Gin Drinks International

Awarded 97 Points The Tasting Panel

Drink Responsibly

Gold Medal Winner The World Spirits Award

Named Best Spirit and Liquor of the Year Serious Eats

Monkey 47 Gin, 47% Alc. /Vol., Imported exclusively by Sidney Frank Importing Company, Inc., New Rochelle, NY

EDITOR’S NOTE

VOLUME 8 - ISSUE 1

GUEST EDITOR BRETT ESLER

Photo by Mallory Schroder It’s an exciting time to be part of the spirits world, no matter what side of the bar you’re on. Nightlife options range from awardwinning tiki bars to secret speakeasies. For the most part a seasonal menu has become standard which makes accessible all sorts of tastes mixed up in creative and unique ways.

The savviest bartenders are introducing us to flavors that we’ve never heard of before.

In this issue of CHILLED, we’re exploring exactly that, FLAVORS of all kinds. Everybody has a go-to drink and personally, I’ve always gravitated towards fruity, citrusy cocktails.

With spring approaching, I can’t wait to sip on those again while I check out the many different menus sporting fresh, crisp and refreshing flavors to lead me into the warmer months ahead. Cheers!

Brett Esler

Brett Esler is an award-winning bartender with nearly three years experience behind the bar and can be found working out of Whisler’s, on the east side of Austin, TX. After graduating from the University of Arizona in 2010, he found himself working amongst some of the industry’s top culinary talents (celebrity chef Beau MacMillan, James Beard finalist Kevin Binkley) as well as some very talented old-school bartenders. He has won Broker’s Gin Bowler Cup, and was a finalist in the Bombay Sapphire Regionals, Bacardi Legacy, and Louis Royers’, “Show Me The Proof.”

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CHILLED MAGAZINE

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT

BESO DEL SOL

First premium, 100% natural, white wine sangria in a box! Blended with natural peach and mango citrus extracts, this light and fruity sangria can be enjoyed with or without seasonal fruit garnish. Arcticwines.com

CITRUS JUICER

Enjoy freshly-squeezed juice in your Mimosa and Paloma.

This citrus press is easy to use and separates seeds and pulp from the juice of your favorite citrus fruits like oranges, lemons, limes and grapefruit. Sears.com

LIVLIGA AVEQ WINE GLASS Dedicated to portion control eating, Livliga offers a unique solution to not being able to determine how many calories you’re consuming every time you pop open your favorite bottle of wine - VisualQ’s enable drinkers to be mindful of their alcohol and calorie intake. LivligaHome.com

COOP’S MAPLE BOURBON SYRUP

Handcrafted maple syrup infused with the smooth, oaky flavors of Kentucky bourbon. Sweeten your day with a spirited stack of pancakes. 4rsmokehouse.com

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At Fever-Tree we use only the highest quality natural ingredients, sourced from small specialist suppliers all around the world.

Tonic Water • Naturally Light Tonic Water • Mediterranean Tonic Water • Elderflower Tonic Water Club Soda • Bitter Lemon • Sparkling Lemon • Ginger Ale • Ginger Beer Exclusively Imported by Brands of Britain, LLC | (800) 646-6965 | info@brandsofbritain.com www.brandsofbritain.com

BOTTOMS UP!

COOL BOTTLES

GIVING SPIRITS

SPEED RACK BLACK ROSE

The all natural, crème de rose liqueur is a special collaboration between Giffard, a 5th generation, family-owned liqueur maker and the founders of Speed Rack, an allfemale speed-bartending competition that raises money for breast cancer research.

Net proceeds will be donated in support of breast cancer awareness and education.

EQUALITY VODKA

In recognition and support of the lesbian, gay, bisexual and transgender (LGBT) community, the new brand is an ultra premium vodka with a simple agenda: Equality for all. A portion of the sales for every bottle purchased is donated to a nonprofit organization recognized for advancing the equality movement for the LGBT community.

JACKPOT VODKA

Each bottle of Jackpot Vodka features a unique fivecharacter code on the cap that, when registered online at JackpotVodka.com, can be redeemed in person for a $25 resort credit at the newly renovated Palms Casino Resort in Las Vegas. A guaranteed money back spirit!

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BOTTOMS UP

HOW TO

HOW TO MAKE LIMONCELLO Photos Courtesy of TREVI

LIMONCELLO, A POPULAR LEMON LIQUEUR, IS A SIMPLE RECIPE OF LEMONS, SUGAR AND ALCOHOL. THE CITRUS FLAVOR MAKES FOR A CRISP AND FRESH-TASTING SPIRIT THAT CAN BE CONVENIENTLY BOUGHT IN STORES BUT IS SO EASY TO MAKE, WHIPPING UP A HOMEMADE BATCH IS ESSENTIAL.

LIMONCELLO EXPERT, Chad Jordan, Bar Manger for TREVI, says “Homemade Limoncello is great for all occasions, its sweet yet citrus flavor will leave you refreshed every time. At TREVI, located in the heart of The Forum Shops in Caesars Palace, we offer a delicious menu of Italian cuisine and innovative cocktails but sticking to true Italian tradition, we offer their hard-hitting limoncello and orangecello.” Sip in some sunshine.

Step 1

Step 2

Lose The Pith Remove the lemon zest. Be sure to avoid the bitter white pith.

Use a grater or a sharp serrated vegetable peeler to remove the peel from the lemons in long strips.

(Reserve lemons for another use).

Remember to use organic lemons.

The alcohol will strip everything out of the peel.

Infuse Pour spirit over lemon peels in a 2-quart container. Add vanilla bean split and scraped of seeds to the mix. Can also add fresh herbs like rosemary. Cover. Steep the lemon peels in the vodka for at least four days at room temperature until the peels lose their color and the liquid turns bright yellow.

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Step 3

Combine Stir one cup of distilled water with three cups of powdered sugar in a large saucepan over medium heat until the sugar dissolves, about five minutes. Do not allow to boil.

Cool completely. Pour the sugar syrup over the spirit mixture. Cover and let stand at room temperature over night. Strain the Limoncello through a mesh strainer. Discard the peels. Transfer Limoncello to bottles and date.

CHAD JORDAN Chad Jordan began his career in 2005 as food and beverage manager for the Hooters Casino where he implemented the first full bar within the Hooters Restaurant. In 2009, he brought his talents to the Landry’s Corporation where he has now been for six years beginning as the Assistant Beverage Manager at Golden Nugget Las Vegas. At the Golden Nugget, Jordan spent four years redesigning their beverage program, including the installation of classic cocktail menu designs. Currently serving as the Bar Manager at TREVI Italian Restaurant, Jordan works to continue their classic beverage program, redesign their wine list, as well as introduce new and innovative cocktails to their menu.

LAS VEGAS’ TREVI ITALIAN RESTAURANT OFFERS A HARDHITTING HOMEMADE LIMONCELLO. INGREDIENTS

6 Cups Everclear Grain Alcohol 14 Organic Lemon Zests 6 Cups Distilled Water 3 Cups Sugar PREPARATION

Peel the zest from the lemons, add alcohol to jar, store, pour sugar syrup into the glass jar and stir. Serve chilled from the refrigerator or freezer.

GO PRO

“When making the drink you want to make sure to use distilled water and to not let the water come to a boil when you add the sugar.”

TIPS

When choosing a spirit to use in your Limoncello, grain alcohol is generally used. Some recipes use grape-based spirits like grappa or high-proof spirits like Everclear. Vodka works just as well.

“Using Sobieski Lemon Meringue Vodka is perfect for making Limoncello,” says Chad. “It helps to bring out the right sweet flavoring, with a nice citrus taste, with just a hint of alcohol.”

CHILLEDMAGAZINE.COM

15

MIX IT UP

BEHIND THE BAR

BEHIND THE

Flavorful BAR B’LURE

Wild Hibiscus Flower Company debuts a trio of floral extracts, pushing mixology to new heights. These all-natural extracts are highly concentrated and can be used like bitters for unique flavor combinations.

LOTUS ELIXIRS

Refresh your balance with these allnatural, lightly carbonated, low calorie beverage alternatives to sugary mixers.

Lotus Elixirs use adaptogens to help you combat stress, increase energy and make you feel good. Mixes up great with vodka and bourbon.

CASCADE ICE

It’s a flavorful life, mixing with zero-calorie, sugarfree flavored sparkling water, free of unnecessary and unhealthy “extras” like gluten, sugar, caffeine and sodium. Available in 21 flavors like Piña Colada, Cosmopolitan, Mojito, Lemon Drop and other guiltfree sparkling juice flavors.

BARE ORGANIC MIXERS

Naturally low-calorie, flavorful, organic and light tasting cocktail mixers made with fresh fruit juices and agave nectar created by Natalie Susi. Bare comes in a variety of flavors such as Margarita and Pomegranate Cranberry Cosmo that blend expertly with any spirit or can be enjoyed on the rocks.

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Spirit Journal

vangoghvodka.com

Photos By Nina Merikallio

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Logan Ronkainen - Trattoria Il Mulino, New York, NY It didn’t take long for Logan Ronkainen to “become all nerdy about spirits, cocktails and just plain old proper bartending.” After spending most of his time as a restaurant manager he found himself more comfortable behind the bar. Some part of him always knew he had to become part of the “modernization of the cocktail.”

As head bartender at Trattoria Il Mulino in Manhattan, he brings a downtown style of bartending up to Gramercy, playing on the more casual nature of the establishment. He appreciates the laid back environment that welcomes a loyal group of guests. “The best part of tending bar is our regulars. Some nights it feels like I’m just chilling in my living room with a bunch of visiting friends.”

MARGARITA ROSA INGREDIENTS

1 ½ oz. Corralejo Tequila ¾ oz. Cocchi Americano Rosa ¾ oz. Fresh Lime Juice ½ oz. House Lime Cordial * PREPARATION

Add all ingredients to a mixing tin with ice. Shake approximately 10 seconds. Rim a rocks glass with lime and dip it into pink lemonade salt (1 part pink lemonade powder, 1 part Kosher salt). Double strain over a large rock in a rocks glass.

Garnish with a lime wheel.

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*HOUSE LIME CORDIAL

1 Quart Sugar, Granulated 1 Quart Hot Water 12 Limes, Zests PREPARATION

Using a vegetable peeler, peel the zest off the limes from pole to pole. Muddle zests into sugar, let sit for 1 hour, add hot water to melt sugar and stir and strain.

Spirit Journal

vangoghvodka.com

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

1• 00• ber mem

Photos By Aram Vartian, Daniel Swartz

Rachel Kling

The Quill Bar Jefferson Hotel Washington, D.C. Just a few blocks from the White House, Rachel Kling serves her carefully crafted cocktails to a fabulous mix of D.C.’s who’s-who and visitors along with neighborhood regulars and guests of the Jefferson Hotel. Her time behind the bar is spent creating concoctions from scratch, working with infusions, and mastering efficient ways of including ingredients from the local farmer’s market in her drinks.

“While a muddler can be a bartender’s worst enemy on a busy night, imparting fresh flavors with seasonal berries or vegetables is a great start to any drink,” she says.

Rachel, who recently became a certified sommelier, finds satisfaction similar to that of a chef when mixing up her homemade cocktails and takes pride in working hard on a shift. “One of the best bartenders I worked with told me your hands should never be still when you’re behind the bar. There’s always something to make, clean or polish, even when you’re interacting with guests. A good bartender is like a duck, calm on the surface, but paddling like hell underneath.”

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FORBIDDEN MISSION INGREDIENTS

1 ¾ oz. Black Mission Fig Infused Cognac ¼ oz. Spiced Brown Sugar Syrup ¾ oz. Freshly squeezed Lemon Juice ¾ oz. Cointreau ½ Rim of Spiced Ground Turbinado Sugar PREPARATION

Halve, de-stem 16 black mission figs, seal in a bottle of cognac for at least five days. Spiced Simple Syrup- add 2 cups dark brown sugar, scraped vanilla bean with pod, two cinnamon sticks and three cloves to container, add two cups of almost-boiling water, sit overnight. Combine 5oz. of syrup with 16oz. of fig cognac bottle, shake.

Combine rest of ingredients with mixture, add ice and stir for 30 seconds. Strain into a coupe glass with sugar rim.

Winning countless awards over the past decade, the energy within these exclusive avors showcase an aura all their own.

Spirit Journal: Five Stars Espresso: Top 75 Spirits, 2014

vangoghvodka.com

Spirit Journal: Five Stars Espresso: Top 75 Spirits, 2014

vangoghvodka.com

THE LOCALS

BRAND OWNER PROFILE

If your father offers you a drink, you never know what it might lead to. In the case of former JP Morgan investment banker Anshuman Vohra, it led to a love of gin and tonics, an interest in gin, and eventually the creation of his own brand: Bulldog Gin.

By Mike Gerrard Photos Courtesy of Bulldog Gin Company

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It was back in 2004 when Vohra was working as an investment banker in New York that he used his evenings and weekends to develop a business plan and raise the funding needed to start his own spirits company. But what to call it?

(a relative of the lychee) from China, and white poppy seeds from Turkey. Other botanicals include French lavender, lemons and almonds from Spain, coriander from Morocco, and the essential juniper berries from Italy.

“I’ve admired Winston Churchill since a young age, probably when I first studied World War II,” says Vohra. “He was a tremendous political entrepreneur, relentless and incredibly witty. And, most importantly, his ability to inspire others is legendary. During the War, the ‘Bulldog Spirit’ was born in the UK, engendered out of the necessity for inner strength, resolve, character, perseverance and courage under fire (literally and figuratively). It’s that British ‘Bulldog Spirit’ from which Bulldog Gin derives its name.”

It’s a combination that is clearly working, as since it launched in 2007 it has shown a phenomenal growth rate. “According to IWSR,” says Vohra, “we are the fastestgrowing premium gin brand worldwide for brands selling over 50,000 9-litre cases annually.”

The British influence isn’t just in the name, though. Bulldog is distilled by the 250-yearold Greenall’s Distillery near Manchester in the north of England. It uses water from Lake Vyrnwy in north Wales, and wheat from Norfolk in eastern England.

The botanicals, however, are definitely international. They are what Vohra believes make his gin stand out from the crowd. “We have the most distinctive blend of botanicals ever assembled in a gin, 12 botanicals from eight countries, which we source from the same location every year, at great expense, to ensure consistency of climate and soil.”

Three of those botanicals are exclusive to Bulldog Gin: lotus leaf and dragon eye

It’s a growth that’s set to continue since in January 2014 Bulldog signed a global distribution deal with Gruppo Campari, which will see them promoted more vigorously around the world and in the USA in particular. Bulldog is already available in over 50 countries.

What would Vohra like bartenders to know about mixing with Bulldog Gin? “That Bulldog is the most mixable gin in the world, both for gin and tonics and for other cocktails. We really focused a lot on the aroma, balanced palate and clean, crisp, less-dry finish. I even enjoy sipping it on the rocks sometimes!”

Vohra’s inspiration, Winston Churchill, was noted for his love of a drink and of the good things in life. No doubt one of the distinguished statesman’s many pithy quotes also motivated the Bulldog Gin CEO: ‘I am easily satisfied with the very best.’

CHILLEDMAGAZINE.COM

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THE LOCALS

WORLDWIDE BEVERAGE DIRECTOR

CINDY BUSI ISLANDS OF INSPIRATION HARD ROCK INTERNATIONAL

By Christopher Osburn. Photos Courtesy of Hard Rock International.

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Cindy Busi got her start in mixology while living in the Caribbean with her husband John who has a biochemistry degree. Knowledge of Biochemistry can be a great thing when designing cocktails. “He has an unbelievable pallet and passion for beverages and introduced me to the world of flavor combinations, which allowed me to start experimenting with what worked together and what didn’t,” says Busi, the Worldwide Beverage Director for Hard Rock International for the past eleven years.

The majority of her cocktail creations focus on using local fresh ingredients and premium spirits, like the island inspired rum based libations such as punches, smashes, coladas and grogs. Rum intrigued Busi the most because of its versatility “Using fresh ingredients was such an inspiration and I was able to share these creations with locals and tourists alike and realized that the world of cocktails was definitely for me.”

Being the Worldwide Beverage Director for such an iconic brand is a challenge that Busi finds exhilarating.

“I have worked alongside some the best global innovators in the cocktail business which has allowed me to expand our cocktail experience country by country.”

The essential functions of her position are quite massive. “I am responsible for developing global innovative beverage recipes and promotions in fifty plus countries to ensure a premium beverage experience is provided to all guests.” This includes the training of bartenders and managers, menu roll outs, recipe databases and marketing and public relations. “I maintain and build artist relations and activation as it relates to beverage marketing events, promotions and drink development.”

Over the years, Busi has been recognized for some of the innovative programs offered at Hard Rock. “We have won a total of nine beverage industry awards since 2005 for specific beverage marketing programs, signature recipes, and promotions as well as been featured in over 60 publications as an authority on beverages. We have also appeared on TV segments as well as have done countless interviews and presentations all focused on beverage.” She single handily developed the first company alcohol free specialty drink category, “Alternative Rock.”

Busi and her team spent over fourteen months delving into everything cocktail related. From global trends, industry trends and sales, they were able to identify what Hard Rock guests preferred when visiting one of their locations. “With the help of numerous passionate bartenders, managers and industry professionals alike we developed a specialty drink program that integrated new glassware to enhance our already award winning drinks, added new garnishes like caramel popcorn, long cucumber spears and bacon as well as introduced a new flight of three mini margaritas made with Avion Tequila and Cointreau.” Guests at Hard Rock can now choose from flavors like watermelon, pomegranate, cucumber and mango. “Additionally, we launched our first table side cocktail served in a French press.” They hand press fresh raspberries, strawberries and lemons with Svedka Clementine and made from scratch lemonade. “Our guests get to interact with this cocktail by continually infusing the fresh fruit into the cocktail.”

They also expanded their tiki or “island inspired” cocktails. “Port of Mischief” is a new addition and uses Sailor Jerry Spiced Rum, Agave, Ruby Port and tropical juices. However, the number one selling drink worldwide is their signature Hard Rock Hurricane made with Bacardi Superior Rum, orange, mango and pineapple juice, Bacardi Select Rum and Disaronno Amaretto.

Hard Rock is on a constant mission to innovate. “We are focusing more on our bartenders and in 2014 launched the first ever Hard Rock BARocker competition which was a search for our best well-rounded global bartender.” Contestants are judged on speed, accuracy, knowledge and showmanship. “We had finalists from Lima, Dominican Republic, Tokyo, Prague, Mallorca, Bangkok, Las Vegas, Atlanta, Foxwoods and Mumbai.” This year they are adding a fifth element, cocktail innovations.

Beverage has long been a passion of Busi’s. But, before engaging in restaurants, she was CEO for three years of two international tourist-based companies who specialize in bars, water sports and diving in Mexico and the Caribbean. “When I’m not creating new cocktails for Hard Rock or traveling across the globe learning and introducing new beverage trends, you can find me in my spare time diving off some exotic port of call with my husband or simply soaking up the sun and enjoying those island-inspired cocktails.”

Cindy Busi

CHILLEDMAGAZINE.COM

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THE LOCALS

BAR CONSULTANT PROFILE

By Melissa Molloy Photo Courtesy of BarMagic

T

obin Ellis is an innovator of the bartending, hospitality and nightlife experience. The six time National Bartending Champion has been designing and building bars worldwide for the past 10 years, and has served as a technical advisor and judge for a number of television networks including A&E, Travel Channel, Food Network, and NBC. He started behind the bar 20 years ago in a small college town in Upstate New York, where he learned all about volume bartending. Since then he has traveled the world and started a consulting business called BarMagic.

BarMagic is a consulting company established in 1997. “We are a somewhat unique consultancy in that beyond all the typical cocktail lists, training and marketing experience we are very well versed in design, planning, construction, union re-classifications, and much more. I actually develop concepts, design bars in CAD, provide interior design, evaluate financials, manage construction, etc. Also, many people don’t realize that BarMagic was a consulting firm when there was no such thing as a “bar consultant.”

Ellis is now teaming up with Perlick to create a new line of bar equipment branded the “Tobin Ellis Signature Cocktail Station” by Perlick. From sinks to ice bins,

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CHILLED MAGAZINE

speed racks to drain boards and refrigeration, Ellis has spent hours on every design down to every last detail. Ellis wanted to design equipment that would make it easier for bartenders to pour great creative cocktails and drinks faster, ensure that their knees and backs hurt less, allowing bartenders more time to have fun with their guests.”

According to Ellis, the most important asset behind the bar is humor, “If you’re not having fun behind the bar, you’re not taking your job seriously enough.” Ellis adds, “My job is to unleash joy with reckless abandon.

Anything less and I feel I would be a discredit to the craft. Doing one thing with passion and imagination for nearly 20 years has proven to be a massive asset and boundless joy. How many bartenders get to say they’ve designed bars from South Africa to Hawaii, made drinks for Aerosmith and the New York Yankees, and helped rebrand a handful of their most famous properties in the world? I truly believe I am the luckiest person on earth with the best job in the world.”

The ‘Tobin Ellis Signature Cocktail Station’ will be unveiled at the NAFEM show from February 19-21, 2015. Ellis will be there to host demonstrations at Perlick’s booth where he will use the new station to make classic and craft cocktails.

HANDCRAFTED BOURBON A W A R D - W I N N I N G

F L A V O R

D I S T I L L E R ’ S

S E L E C T

Woodford Reserve isn’t manufactured, it’s handcrafted in small

!

HOT PROSPECT Impact Spirits 2012

EXCELLENT RATING Ultimate Spirits Challenge 2013

DOUBLE GOLD MEDAL San Francisco World Spirits Competition 2013

GOLD MEDAL International Wine & Spirits Competition 2012

GOLD MEDAL San Francisco World Spirits Competition 2012

D O U B L E

O A K E D

!

Uniquely matured in separate, charred oak barrels – the second barrel

soft, sweet oak character.

EXCELLENT RATING Ultimate Spirits Challenge 2013

DOUBLE GOLD MEDAL San Francisco World Spirits Competition 2013

BEST IN CLASS – GOLD MEDAL International Spirits Competition 2012

GOLD MEDAL International Wine & Spirits Competition 2012

WOODFORD RESERVE. CRAFT BOURBON.

W O O D F O R D R E S E RV E . C O M

C RA F T CA R E F U LLY. D R I N K R ES P O N SI B LY. Woodford Reserve® Kentucky Straight Bourbon Whiskey, 45.2% Alcohol by Volume, The Woodford Reserve Distillery, Versailles, KY ©2014

THE LOCALS

VICE PRESIDENT PROFILE

Carl Nolet Jr. Nolet’s Finest Gins 11 Generations of a Family Dedicated To Its Craft

By Lesley Jacobs Solmonson Images Courtesy of Nolet Distillery or Carl Nolet Jr., being a member of a family that has been distilling in Schiedam, Holland for over 300 years means that he has always had a great deal to prove. “From my first day working in the distillery, my brother, Bob, and I were taught that being an eleventh generation Nolet meant that we were held to a higher standard,” he notes. “If I showed up late to work, I could lose my position.” Clearly, Nolet must have been on time because he still has a job in the family business, now as Executive Vice President of Nolet Spirits in the United States. As a very visible representative of the company, he champions his family’s products on a daily basis, eagerly educating both bartenders and the public about Ketel One vodka, a brand he helped build from the ground up, and now Nolet’s Silver gin.

F

While the best-known Dutch spirit is a centuries-old tradition of distilling genever, the malty, juniper-forward forerunner of modern gin, the Nolet family has never been afraid to leave tradition behind. Back in 1983, after observing the rise in popularity of premium vodkas, the company successfully launched the Ketel One vodka brand; in 1992, Carl Nolet Jr. was entrusted by his father to introduce their vodka to the U.S. market, an opportunity that humbles him to this day. Now, with the upswing in the artisan gin market, it only made logical sense to move in that direction.

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The first question that the Nolets asked themselves was how they could appeal to the “modern consumer palate.” To do so, they spent many years selecting the exact combination of distinct botanicals to produce a gin that was at once still gin, but also a spirit with a flavor profile vastly different from traditional dry gins, which are known for their juniper character. That juniper quality is what turns many people away from gin in the first place. Luckily, the traditional gin market was not the audience Nolet wanted at all. Rather they were more interested in what Carl Nolet Jr. classifies as “a new generation of gin drinkers.”

To reach that market, the Nolets focused on floral and fruit notes for Nolet Silver, eventually coming upon the combination of Turkish rose, peach, and raspberry, while placing the juniper toward the lower end of the flavor profile. This puts Nolet’s Silver in the same company as Hendrick’s and Aviation, both of which produce modern, artisan gins that eschew the London Dry style and focus on much more gentle aromatics.

Perhaps the most enjoyable part of the job for Nolet is that he finds himself constantly in the field, talking to bartenders and salespeople and hearing about how they use both Ketel One and Nolet Silver. He never tires of hearing about new cocktails or of how someone first discovered his family’s vodka and gin. “I am intricately involved in every aspect of our company,” he explains. “I want to ensure that everyone in our industry gets to know my family.” Family is at the center of everything Nolet does and there is a distinct sense of pride when he talks about the Nolet heritage and the importance of putting his best foot forward.

“My father is far and away the biggest influence in my life. The best piece of advice my father gave me has been, try not to make mistakes.”

The

CHILLED100 Chilled Magazine is excited to introduce the Chilled 100 Ambassador Program.

This high profile group is composed of 100 of the most recognized bartenders in the spirits industry along with many of the top up-and-coming mixers in the business. Members of the Chilled 100 know how to creatively mix up cocktails for their guests and have an expert working knowledge of the most popular spirits, wine and beer brands on the market today.

These top 100 professionals working behind bars in over 20 major markets in the United States have been hand-selected by Chilled Magazine and other industry experts that make up our Chilled 100 Advisory Board.

Chilled 100 Ambassadors have exclusive access to coveted industry events and educational venues, while testing new products, attending industry workshops and receiving VIP invites to brand sponsored trips.

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joiN

Today

Tales of The CoCkTail Never has To eNd

®

Tales of the Cocktail® may only last for a week, but with a Tales 365 membership you can experience the world’s premier cocktail festival all year long. Bartenders and other spirits professionals can access exclusive seminar videos, live interactive Q&As with industry leaders, podcasts, distillery tours and more all for just $13 a month. So for the cost of a good cocktail you can get new ideas and insights that will help you master them.

To learn more about Tales 365 or to become a member, visit Tales365.com.

THE LOCALS

MASTER DISTILLER PROFILE As Master Distiller at Hendrick’s Gin, Gracie oversees the production of every batch of Hendrick’s Gin they create. “We handcraft Hendrick’s Gin in small batches so that I can fine-tune the distillation process to make sure we have the exact same product created each time.” She tests every batch by nose to ensure that it is perfectly balanced. “My heart lies in the Hendrick’s Gin distillery, but when I’m not there I can usually be found in my laboratory experimenting with different botanicals and flavors.”

By Christopher Osburn Photos Courtesy of William Grant & Sons Lesley Gracie’s career at William Grant & Sons began in 1988. It was her first job working with spirits. “Before then, I received a degree in chemistry at the Royal Society of Chemistry in London and I worked in pharmaceuticals for 12 years before relocating to South Ayrshire.” There, she applied for a job as a chemist at the local distillery, William Grant & Sons, and has been there ever since. “Working with alcohol was a completely different area for me at the time, but hugely interesting.”

In her 26 years with William Grant & Sons, the creation of Hendrick’s Gin in 1999 is the highlight of Gracie’s career so far. “It all started when Charles Gordon, the Great Grandson of William Grant, told me about a Bennett copper-pot still made in 1860 and an original 1948 Carter-Head still that he had bought at auction back in the 60s.” Both were collecting dust in a storage area at the time. “We decided to get both of the stills restored and I set to work experimenting with various botanicals until I had something with a truly distinctive taste that was like nothing else on the market.”

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Gracie also crafted Quinetum, a quinine cordial, made exclusively for the world’s best bartenders to experiment with. “A few years ago we were searching for the perfect Hendrick’s and tonic, which resulted in the development of Battersea, a non-carbonated tonic concentrate.” When trialed, it was most popular among bartenders for use in creating cocktails. “I began tinkering away in the laboratory with many different recipes of extracts and distillates to perfect a new quinine cordial for bartenders.” What she created was a perfectly balanced concoction that wasn’t overly sweet like many cordials on the market. “I was inspired by the work of Thomas Whiffen, a pioneering mathematician and chemist in the 19th century who did much to develop the use of quinine.”

The core ingredient of Quinetum is cinchona succirubra bark. “It’s balanced with the combination of lavender and orange distillates with extracts of orange blossom, wormwood and holy thistle.” She believes that bartenders sh ou ld fin d th e ton ic to be pe r fect for crafting cocktails using the characteristically floral and spicy notes from Hendrick’s Gin. Sadly, Quinetum is only available in very limited quantity for specially selected bartenders only. “Quinetum will not be found in any shop or wholesalers’ list for purchase. This is just a product that we have created for bartenders to experiment with and concoct the most daring and delicious Hendrick’s cocktails.”

BAR CHEF PROFILE

Photos Courtesy of Bustan, NYC

THE LOCALS

In a city like New York, it’s hard to get people to really talk about a restaurant. Whether it’s the world-class food, outstanding wine and cocktails or the overall look and feel of the environment, a restaurant can be the talk-of-the-town one minute, and a forgotten memory the next. But, serve people not just an outstanding meal, but an outstanding experience with it?

Now we’ve got something to talk about.

Efi Nahon, executive chef at Bustan in the Upper West Side neighborhood of Manhattan, has been flexing his culinary muscles for most of his adult life. As a graduate of the Tadmor Culinary Institute in Israel, Nahon got a lot of experience working his way up the cooking ladder, starting as a line cook at Hataboon, then working under Marc Maneau at his three Michelin star restaurant L’Esperance in France, then moving back to Israel and working under Haim Cohen at Keren, considered Israel’s finest restaurant.

Now, at Bustan, Nahon has created an eclectic menu that reflects the cultural diversity that is mostly found in modern Israeli food.

The menu at Bustan is seasonally-inspired small plates, a style of eating that has become somewhat of a culinary phenomenon, and encourages people to taste a variety of foods and flavors that they may not be able to experience if they order just an appetizer and an entrée for themselves.

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“I built my menu this way because it’s also the way I like to eat, to sit down with friends and everyone orders something different to share. It changes the experience from just buying food to sharing a feast with your family and your friends.”

One shining element of Bustan that Nahon is especially proud of is the custom-made wood fired Taboon oven. The oven was built to meet Nahon’s specific needs according to the size of the kitchen as well as the cuisine he’s preparing. The domed ceiling with an open flame and a rotating base allows the food to slow cook as it passes in front of the flame.

The result? A Whole Baked Branzino with a crispy skin outside and tender inside is a good place to start.

While Nahon’s menu doesn’t revolve around food pairings, the different hummus toppings on the menu end up pairing remarkably with a variety of wines, beers and even specialty cocktails. “What’s good about hummus is that it goes with everything,” says Nahon. “You might drink an earthy, red Burgundy with the wild mushroom; a crisp, refreshing pilsner like Efes with the falafel; or one of our specialty cocktails like the Spicy Apricot Margarita with the Tandoori Chicken to highlight the spices and marinade we use.”

Nahon isn’t reinventing the wheel at Bustan. However, he is introducing a culinary style that turns a standard dinner into an exotic eating experience. Come for the food, stay for the experience, and come back to enjoy it more and more each time you’re there.

A LIT T LE B IT O F H O N E Y

A WHOLE LOT OF JACK Fly straight. Drink responsibly.

RESPONSIBILITY.ORG

©2015 JACK DANIEL’S. ALL RIGHTS RESERVED. JACK DANIEL’S AND TENNESSEE HONEY ARE REGISTERED TRADEMARKS. WHISKEY SPECIALTY, 35% ALC/VOL (70 PROOF).

PRODUCED AND BOT TLED BY JACK DANIEL DISTILLERY, LYNCHBURG, TENN.

MIX IT UP

BUZZWORTHY

L L U F r

o v Fla

Tequila

Tequilero David Ravandi Introduces El Luchador Organic Tequila El Luchador Organic Tequila is made from organic, single estate grown agave, nurtured at 4,200 feet altitude in the mountains of Amatitan, distilled using artisanal methods, and is full of exciting spicy, sweet and savory flavors.

This latest expression created by tequila expert David Ravandi is brimming with agave, lemon pepper, and fresh sea salt aromas with silky-sweet notes of nougat, coconut and agave flavors that build on a finish of white pepper, lemongrass and soothing touches of mint. At 110 Proof, El Luchador strikes a perfect balance for today’s most sought after mixology flavors and can elevate any cocktail to modern complexity. Top bartenders are also pouring this ultrasmooth spirit as an agave digestif.

Packaged with the utmost respect for the environment, the bottle is inspired by the famed masked wrestlers of Mexico, El Luchador. Traditionally colorful, honorable and known to transcend barriers, El Luchador is a fitting entity for such flavorful tequila. “Like the unique traditions of the Luchador, our tequila is a unique, distilled-proof expression created with the tequila connoisseur in mind,” says Ravandi.

Santo VS The Zombies INGREDIENTS 1 oz. El Luchador ½ oz. 123 Organic Tequila Blanco ½ oz. 123 Organic Tequila Anejo ½ oz. Combier L’Original ½ oz. Velvet Falernum ¼ oz. D’Aristi 2 oz. Orange Juice 1 oz. Lemon Juice ½ oz. Pomegranate PREPARATION In a Hurricane glass, add ingredients with crushed ice.

Garnish with orange moon and pineapple leaf.

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Photo Credit: Dan Swartz

Created By Jasmine Chae

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

THE LOCALS

SPIRITED STYLIST

GIULIANA RANCIC

XO,G

HOW DO THEY

STACK UP?

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By Nicole DiGiose, Photos By Troy Jensen

S

tyle-star and E! news anchor Giuliana Rancic plunged into the competitive wine industry with her latest project, Xo, G this past November, and it's making a splash. The stackable singleserving wine is the perfect one drink portion for when you’re wanting a single and you don’t have to worry about spoiling the rest of the bottle.

Aside from the eye-catching stacked glasses, Xo, G’s packaging in an “X” and “O” pattern is visually striking. Because Rancic sees her product as an extension of herself, its style had to be fabulous and chic, and of good quality. "I sign my Tweets 'Xo, G' and wanted my wine to be from me to my fans," she said. "Like a gift with a note."

While a traditional bottle of wine has its place and time, there are some situations where it might not be so convenient. Inside the four tear-apart individual packages of Xo, G, which add up to a 750ml bottle, you'll be able to sip on French Pinot Noir, Italian Pinot Grigio, and a Rosé from the south of France. It's an easy way to avoid the search for a corkscrew and proper glasses, too. With Xo, G you’re set with four different portable glasses of wine. Simply zip the sleeve, snap apart the glasses, and peel back a foil to enjoy.

The three wines that have been rolled out are fresh and true to their regions. The Pinot Noir is a medium to light bodied wine that's well-balanced with a smooth, silky finish, and hints of red berries and morello cherry. Balanced with citrus and notes of mango and peach, the Pinot Grigio pairs perfectly with salad, seafood, and chicken. And although the Rosé is dry, it's bright and drinkable, with a round, berry-like palate and a crispy clean finish. Rancic said the mixed pack of Xo, G, which includes two glasses of Pinot Grigio and two of Pinot Noir, make great gifts, especially for someone preferring white while their partner prefers red.

So where did she get the idea? According to Rancic, it was after discovering StackTek, a single-serving packaging company, that she began thinking outside the bottle. "Being Italian I have always wanted my own wine, and once I saw this packaging I reached out to the StackTek team and Xo, G was born," she said.

Within 24 hours of posting an Instagram picture of herself opening the bottle and announcing her support for the idea, not only did she turn some heads, she also got Walmart’s attention. “I couldn’t believe the response,” she said. “It made me think there are a lot of women out there that think this idea is just what they need.”

When it comes to narrowing it down to a favorite, the wine-loving Rancic admits it isn't so easy to pick just one. "I honestly can’t pick a favorite; it depends on the mood, food, and occasion," she said. "Rosé is great for happy hour, I love the Pinot Grigio at lunch with a salad, and the Pinot Noir is great at night with dinner."

Xo, G will soon be on the shelves of over 1,200 Walmart locations across the nation, and will retail for just under $10.

CHILLEDMAGAZINE.COM

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THE LOCALS

SPIRITED FARMING

PRAIRIE ORGANIC SPIRITS

By Michael Nagy. Photos Courtesy of Prairie Organic Spirits.

THE MOST METICULOUSLY CRAFTED SPIRITS IN THE WORLD PRAIRIE ORGANIC SPIRITS ARE MADE WITH SINGLE VINTAGE, 100% GLUTEN FREE, NON-GMO ORGANIC CORN THAT IS GROWN AT THREE FAMILY-OWNED AND OPERATED MIDWEST FARMS. AFTER HARVESTING, THE CROP IS BROUGHT TO A NEARBY FARMER-OWNED DISTILLERY WHERE IT IS HANDCRAFTED INTO SOME OF THE WORLD’S BEST TASTING SPIRITS.

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EacH

family works in their field up to three times longer than conventional farmers, all to cultivate the nutrient-rich soil and organic corn that will become Prairie Spirits. Prairie’s single vintage organic corn is distilled to taste, not a prescribed number of times. That’s because the climate, soil, and moisture levels give each small batch its own unique character.

John Sather, independent organic farmer, owner and operator of Sather Organic Farms, contracts his corn with the Chippewa Valley Ethanol Cooperative (CVEC) located in Benson, Minnesota. He and his wife, Angie, have been farming organically since 1999.

They became involved with Prairie Spirits through the buyer of their corn. Since then, they have been involved in the promotion of Prairie Spirits through commercials and interviews. “My goal is to be part of producing a safe and desirable product to the consumer. I would like people to understand that we take pride in what we do and what we produce,” says Sather. “What separates Prairie Spirits from other vodka brands is the smoothness of the vodka. It doesn’t bite and adds a subtle sweetness to complement drinks that other vodkas don’t. Also, knowing that it is produced with organic corn, and knowing how it is produced, is reassuring.”

At the end of a long day, Sather likes to drink the vodka while overlooking the beach at the lake. He typically likes to mix it with cranberry juice and Diet Sun Drop Soda. This cocktail has become a local favorite.

Jim Aune is the Master Distiller and Operations Manager for the Research and Development team at Phillips Distillery, most recently Prairie Organic Spirits.

His father started working for Phillips Distilling in 1934 so he grew up around the business. He joined Phillips Distilling in November 1970, then went into the production part of the company and started running the Phillips’ lab in 1976. He became a Senior Blender in 1983 and formulated and oversaw the development of every spirit produced by Phillips with his first big hit being Root Beer Schnapps. Jim’s role is to work with the farmer-owned distillery in Benson, Minnesota and go about the steps to ensure they could certify the brand as ‘organic.’

“Phillips Distilling, one of the most innovative and enduring distilled spirits companies in the U.S., saw an unmet need from consumers looking for an elevated cocktail experience. Individuals, now more than ever, care about what they put in their glass, on their tables, and into their bodies. Five years later, we can safely say we’ve successfully introduced a new line with staying power in the American market,” says Aune.

level of personal attention means it may be the world’s most meticulously crafted spirit as a result. There is tremendous satisfaction in seeing your work on store shelves and in the finest bars and restaurants in the world. That’s my gain from this experience.” On a nice day, Jim likes the vodka ‘straight up,’ just out of the freezer. He also enjoys it in a Martini or with club soda.

Prairie Organic Spirits first product, Prairie Organic Vodka, was launched in 2008. The brand has received such a favorable reception since its launch that it expanded the product line recently. This past summer, they introduced Prairie Organic Gin, a light and refreshing gin, and Prairie Cucumber-Flavored Organic Vodka, a crisp garden-fresh vodka with soft cucumber flavors. Right now, their focus is on continuing to grow distribution so that many more people can enjoy their handcrafted spirits.

My goal is to be part of producing a safe and desirable product to the consumer. I would like people to understand that we take pride in what we do and what we produce.

“We are unique because Prairie Organic Spirits is handcrafted from seed to glass by family farmers straight from three Midwest farms and the climate, soil, and moisture levels from these farms give each small batch its own unique character. I’m really proud of Prairie Organic Spirits and the journey we’ve taken to bring a handcrafted, all organic line of spirits to fruition. Distilled to taste, Prairie Organic Spirits is cultivated by family farms around Minnesota and this CHILLEDMAGAZINE.COM

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THE LOCALS

SPIRITED HEALING

Heal what

A l e s You

By Cydnee Murray Photos courtesy of The Drawing Room In 1998, elderflower wasn’t a thing. The adorable white honeysuckle that blossoms from the elderberry plant lived an ordinary life. Then, Albert Trummer moved from his native Austria to New York and literally plucked it from obscurity. He fell instantaneously in with David Bouley, the crème de la crème of New York’s fine dining world. The esteemed chef supported Trummer’s signature drink vision and soon an elderflower marmalade and champagne concoction made waves at Bouley’s Austrian-inspired Danube. “Now, it’s funny, at every store you see elderflower,” says Trummer. And so it often goes, turning a thing into a thing, for the man best known as the once driving force behind Chinatown’s Apotheke.

Trummer came, saw, conquered, and, like most forward thinkers in their field, stirred up a lot of controversy during his ten years in New York. His row with the NYFD over his use, or misuse, of open flames, which he says is “very simple to explain,” has been written about in The New York Times, The Huffington Post and infinite other publications.

“When I got charged, I said, ‘then you need to arrest every chef in the city because I’m just following a common French cooking tradition; flambéing.’ That explanation sounds simple enough, but frankly, Trummer’s already moved on to the next phase of his career as a bar chef so anyone still looking for an explanation be damned.

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Five Points INGREDIENTS

2 oz. Leblon 1 oz. Fresh Lime Juice 2 oz. Fresh Sugar Cane Infusion 1 Dash Hibiscus Elixir No. 7 1 Dash Albert Elderflower ElixirNo. 9 from Austria 7 Grapes PREPARATION

Muddle grapes and add to a rocks glass. Stir gently add big ice cube.

The Drawing

Room serves up

general remedies and prescriptions for ailments -Apotheker, Albert Trummer.

Inside The Shelborne on South Beach’s famed Collins Avenue, beneath a neon sign defiantly glowing “too much is never enough” against a backdrop of antique apothecary bottles, Trummer takes his latest stand. Where Apotheke was a nod to 19th century absinthe dens, Trummer’s brand spanking new Drawing Room looks to Miami’s mobster era of the 1950s and ‘60s for inspiration.

Where Apotheke staff wore sterile white lab coats to call attention to Trummer’s medicinal elixirs, the lab coats at Drawing Room have received a facelift.

Unchanged is Trummer’s use of natural herbs and botanicals. He says, “I keep the process of making my in-house elixirs to myself. It took me years to create them.” Like a culinary Indiana Jones, he’s combed the globe in search of untapped ingredients like special vanilla beans from Madagascar that sell for $200 per half pound, or special saffron and lavender. “I’m trying to make my own alcohol,” he says. “To distill is too complicated and time consuming, but I buy regular alcohol and produce a small amount of flavored and modified elixirs.”

Trummer disperses the elixirs he holds so dearly via a special prescription pad he came upon at an auction. “I got this idea from an old hospital in Chicago during Prohibition. In the 1930s, medicinal alcohol was allowed based on doctor’s orders. I thought, ‘I can study my customers.’ I can say, ‘you look a little tired, you should have two champagnes today.’” As to the veracity of Trummer’s claims that his drinks have health benefits, his 2011 book—currently available in German—“Cocktails: The Best Drinks From the Legendary Apotheke in NY” won the Paris Gourmand Cookbook Award for Best In the World for Drinks and Health. Order a Shooting Star with muddled star fruit, aloe vera, Beluga vodka, Elixir #4 and champagne at The Drawing Room, where a toast of “salud” makes complete sense.

Deal Closer INGREDIENTS

2 oz. Lotus Vodka 1 oz. Lime with Fresh Sugar Cane Infusion 1 oz. Chinese Aphrodisiac (Horny Goat Weed) Bar spoon Elixir #2 Vanilla Essence PREPARATION

In a mixing glass add five slices of cucumber and a handful of mint, muddle and add all of the ingredients.

CHILLEDMAGAZINE.COM

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THE LOCALS

SPIRITED BUSINESS

LOOKING FOR A STORY IN EVERY BAR

By Lesley Jacobs Solmonson. Photos by Scott Suchman

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Architect Griz Dwight of GrizForm Design Architects in Washington D.C. had what you might call a unique childhood. “My mom was kind of a hippie and we had this old barn in Stowe,” he recalls. “It was charming during the summer and a trial during the winter… I don’t think there was a single nail in the place.” Those memories helped shape Dwight’s future. While he studied studio art and physics in college, he finally settled on architecture and, not surprisingly, a memory of a childhood spent repairing that rustic barn flooded back. Perhaps that is why so much of his company’s aesthetic is informed by authenticity. “Authenticity,” notes Dwight “is essential because people sense it’s real.”

So, with a world of choices out there, why decide to design bars and restaurants? “One of the main reasons is you can design outside the box,” says Dwight, “a good design can make or break a business.” Dwight and his team, Michelle Bove, Brooke Loewen, and Danielle Nuss, never make assumptions about design.

Nor do they try to force their clients’ hands. Rather the team tailors the design to the client’s needs. In fact, when it comes to bars in particular, Dwight often spends a good deal of time with the bartenders asking what works and what doesn’t.

In terms of bars, Dwight divides them into two camps; those that are the center of the restaurant, the center of the energy, and those that are separate from the dining room, catering to a separate crowd. Regardless of the two categories, Dwight often prefers a donutshaped bar because you can make eye contact with people across from you. A bar against the wall tends to be less dynamic. However, whether the bar is front and center or peripheral, there is one constant. Dwight stresses, “We try to really find a story… the one thread is detail.”

For instance, with Mandu, a D.C. restaurant that specializes in traditional Korean cuisine, the GrizForm team studied Korean culture, discovering the importance of memory boxes. This concept translated into an entire wall of memory boxes, which celebrated the chef’s roots. But also key was personalization in the form of wooden ducks dotting the walls; these recall memories shared by the chef’s children of living near a duck pond as kids. With Farmers Fishers Bakers, the goal was to build an urban farmhouse. Combining elements like reclaimed wood with modern glass ceilings, the restaurant is divided into “microclimates” to allow guests a variety of experiences.

When Dwight and his team can’t find a design element they need to fulfill their vision, they simply build it themselves whether it’s custom furniture or specialized lighting. As Dwight notes, “If you end up with something the guy has down the street, that’s not exciting.” There is little chance of that, though, given the GrizForm approach, which combines detail, personalization and custom elements.

The key to every project, regardless of the “story” is always the relationship between the people and the space. In fact, for GrizForm, the people are the driving force from beginning to end. In a business where the design itself can be the end goal, Dwight enjoys the ongoing nature of the relationship with restaurateurs.

“If you design a house, the people say ‘goodbye’ [when you finish]. You design a restaurant and they say ‘thank you, have a seat.’”

CHILLEDMAGAZINE.COM

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MIX IT UP

DRINK WELL

An Alchemis’ts Potion With a rooted history as a health tonic, Fernet - Branca was created in 1845 by Bernadino Branca, a self-taught alchemist, who designed it to help settle the stomach. This classic herbal-based Italian Amaro’s closely guarded secret recipe has been passed down from generation to generation in the Branca family.

and plants soaked in alcoholic brews, are just some of the complex parts that make up this unmistakably sharp bitter spirit.

Most of these ingredients are powerful antioxidants and anti-inflammatories, as well, but the wildly complex combination of herbs and spices, those that are disclosed that is, have been known to aid in digestion.

Of the 27 ‘revealed’ ingredients by the Fratelli Branca Company, most resemble something of a medicinal herbalist’s shopping list.

Beneficial ingredients like peppermint oil, aloe, red cinchona bark, rhubarb, saffron, chamomile, galingale, myrrh, other spices, flowers, roots

Today, Fernet-Branca has gained great popularity and many dedicated fans, especially within the bartending community.

Like a blended bottle of beneficial herbal tinctures all in one popular potion, Fernet-Branca is a favored digestivo and hangover cure.

Pimm’s Italiano INGREDIENTS

½ oz. Fernet-Branca 2 oz. Pimm’s No. 1 3 oz. Ginger Ale Sliced Cucumber Sliced Lemon Fresh Mint PREPARATION

Combine slices of cucumber, lemon, and mint into a rocks glass.

Muddle. Add ice. Pour in Pimm’s No. 1, ginger ale and stir.

Float Fernet-Branca. Garnish with a cucumber slice.

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ADVANCED MIXOLOGY

DRINK IN HISTORY

The

Cosmopolitan Cocktail

EASY TO IDENTIFY BY ITS PINK HUE, THE COSMOPOLITAN IS A STYLISH CONCOCTION SERVED IN A MARTINI GLASS. NOT SURPRISINGLY, ITS APPEALING LOOK HAS MADE IT VERY POPULAR AMONG WOMEN. AND UNLESS YOU’VE BEEN LIVING UNDER A ROCK FOR THE PAST TEN YEARS, YOU KNOW IT WAS THE SIGNATURE DRINK FOR CARRIE BRADSHAW, THE MAIN CHARACTER ON HBO’S SEX AND THE CITY.

By Nicole DiGiose Years before Sex and the City made the Cosmo ‘fashionable,’ it was favored by other celebrities, like Madonna, from New York to Miami to San Francisco.

Most people don’t realize that back in the 60’s it was actually a recipe on Ocean Spray Cranberry Juice bottles, and was known as the “Harpoon.”

But many sources credit the popularity of today’s Cosmo to the mid-1980s and a Miami bartender named Cheryl Cook, who was called “The Martini Queen of South Beach.” Cook was interested in giving the Martini a twist that would make it visually appealing and popular with women. She mixed Absolut Citron, then a new product with Rose’s Lime, some triple sec and of course, cranberry juice to give it its well-known rosy complexion.

Master mixologist, Dale “King Cocktail” DeGroff gave the drink a swig at the Fog City Diner in San Francisco, and later decided to put his own spin on it at the Rainbow Room in New York. His version included Cointreau, fresh lime juice, and a flamed orange peel.

When Madonna was pictured with a glassful of this concoction at a Grammy party, that’s when it really rose to popularity.

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According to St. Louis’ Feast Magazine, the first noted mention of a cocktail called the Cosmopolitan dates back to 1927 (on page 82 of Barflies and Cocktails, to be exact). It includes vodka, but that’s the only thing the modern version shares with this fabulous classic.

Other ingredients of the older drink included Scotch whisky, Irish whisky, Swedish punch, Italian vermouth, French vermouth, and a lemon twist.

Although some people view the Cosmo as a typical “girly” drink and one that’s ordered under a pretense of ‘sophistication,’ a properly made Cosmo, is in fact, not too overly sweet or fruity, like usual female tipples. It actually has a slightly tart flavor, and when done correctly offers a perfectly well balanced cocktail, classically designed with sweet, sour, and bitter flavors.

The Cosmopolitan has surely earned its place as the perfect staple for a girls’ night out. It’s become so famous that everyone knows the drink, and every bartender knows how to make it. Pretty in pink, this flashy cocktail has reached a classic high status, right up there with the little black dress.

The Cosmopolitan Cocktail INGREDIENTS

1 ½ oz. Skyy Infusions Citrus Vodka 1 oz. Cointreau ½ oz. Fresh Lime Juice ¼ oz. Cranberry Juice PREPARATION

Shake ingredients with ice in a shaker, strain into a chilled cocktail glass, garnish with an orange peel.

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ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS & TRICKS FOR EVERYONE WHO LOVES TO MIX

Fresh Basil BEAUTIFULLY PLANTED IN AN OLD WINE BARREL, FRESH BASIL IS A NICE ADDITION TO ANY BAR AND AN EVEN NICER INGREDIENT IN MANY COCKTAILS. TEAR OFF A LEAF OR TWO AND ADD TO YOUR GIN AND TONIC OR MUDDLE IN YOUR NEXT VODKA COCKTAIL. THE FRESH GREEN FLAVOR OF THIS HERB IS JUST RIGHT TO GET YOU GEARED UP FOR WARMER WEATHER.

Basil Lime Gimlet Pop @ Pod at The Pod 51 Hotel INGREDIENTS

2 oz. Nolet’s Gin 3-4 Big Basil Leaves Splash of Simple Syrup Splash of Lime Juice PREPARATION

Muddle the ingredients, add some ice and shake.

Place a rock cube in a rocks glass and strain the ingredients over the rock. Add a splash of soda and garnish the glass with a basil leaf and lime wedge.

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ADVANCED MIXOLOGY

IN THE KNOW

It’s hard to think about gin without conjuring up the flavor of juniper berries

By Emma Janzen

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The tiny berry has long been the trademark for the London Dry style, and must always be present in a recipe in order for the spirit to be defined as such. And while other herbs and spices like anjelica root, orris and citrus peels help compose deep complexities in every recipe, they have historically played second fiddle flavor-wise to juniper.

Brands like Beefeater, Bombay Sapphire and Tanqueray remain the most iconic representations of the London Dry flavor profile, as each one preserves the notion that it’s not a gin if there’s not a big, bright smack of juniper on the tongue. Others that have hit the market since like Broker’s and Ford’s also maintain that standard.

Ford’s Gin specifically is an interesting case, as it was formulated specifically for use in cocktails. In addition to the juniper, there’s also a backbone of heavy citrus, coriander and jasmine. Founder Simon Ford says that while some people say it tastes like a hybrid between modern and traditional styles, he feels like they’ve created “one of the first traditional gins out there in a long time.”

Outside of London Dry, the spectrum of flavors found in the gin category looks (and tastes) much different these days as alternative flavors claim the spotlight. Many point to the introduction of Hendricks as the catalyst for change. The unusual cucumber and rose flavor profile turned heads when it debuted in the early 2000s.

Now, distillers both stateside and overseas are using regional ingredients and other unique flavors to differentiate their brands. In America, Oregon’s Aviation American Gin dials back the juniper substantially, Koval Dry Gin from Chicago emphasizes dark woodland spices, and Waterloo Gin from Texas focuses on soft lavender.

European distillers have also been experimenting with new flavors. Cold-distilled Oxley bursts with a bouquet of fresh garden herbs, Bulldog uses Chinese dragon eye, Turkish white poppy and Chinese lotus leaves in the 12-botanical recipe. The unusual Brockman’s also marches to the beat of its own botanicals with a supple blend of blueberry and blackberry to soften the gingery orange of Bulgarian coriander. Bob Fawkes, director and co-founder of Brockman’s, says this movement has added “intrigue, excitement and dynamism to the category which had been lost for decades.”

Monkey 47 is another unique European gin to watch, as it boasts a whopping 47 ingredients, most of which were sourced regionally from the Black Forest in Germany.

Alexander Stein, Managing Director of Black Forest Distillers, says the inspiration for the flavor profile came directly from the gin’s birthplace. The aroma is bold with bright floral notes, tangy citrus fruits, “a clear juniper tone, a peppery, spicy mouth feel and a subtle hint of cranberries to give it that subtle fruitiness,” he says.

With so many new options on shelves, it’s never been a better time to fall in love with gin. The sky is really the limit when it comes to what distillers are producing, and whether you favor heavy juniper or lavender, lemongrass or rosemary as your hard-hitting flavor, there’s likely a brand that will speak to you.

Botanicals for

Dummies

Although most well-guarded gin recipes start with juniper, distinct flavors in each can be tasted. Here are some of the top brands and the botanicals that set them apart.

MONKEY 47

A whopping 47 botanicals, handpicked, many coming from the Black Forest like cranberry and lingonberry.

BOMBAY SAPPHIRE

Vapor infused with 10 exotic botanicals including cubeb berries and grains of paradise.

HENDRICK’S

Macerates 12 botanicals with cucumber as its distinct flavor.

BULLDOG

Blend of 12 botanicals with poppy and dragon eye, used since ancient times to stimulate vitality and sexual stamina.

FORDS GIN

Uses nine botanicals, most of these traditional, except grapefruit.

CAORUNN

A bouquet of 11 botanicals with rowan berries, dandelion and other Celtic ingredients.

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THAT’S THE SPIRIT

Monkey 47

Schwarzwald Dry Gin Photos Courtesy of Sidney Frank Importing Company

Cited as one of today’s Top 10 Trending Spirits and the second most requested gin served in the World’s 50 Best Bars named by Drinks International, Monkey 47 Gin is a distinctive brand that’s full of character.

And, like many spirits of this caliber, it has an amazing backstory.

When renowned gin drinker and gentleman, Wing Commander Montgomery ‘Monty’ Collins of Britain’s Royal Air Force, moved to Germany’s Black Forest after World War II, his desire to restore the country led him fortuitously to the renovation of a guesthouse.

There he found a gin recipe, which called for the use of abundant local plants and spices – things like juniper, cranberries, lingonberries and other exotic botanicals.

He created Schwarzwald Dry Gin, the trademark spirit served at the guesthouse until the 1970’s.

Fast-forward four decades, when the commander’s tale was discovered by Alexander Stein, who happened to descend from a family of distillers.

Stein made the acquaintance of another acclaimed distiller, Christoph Keller, and together the pair fine-tuned Monty’s recipe, working tirelessly to

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produce a quality gin in honor of Commander Collins. Incidently, the guesthouse was named “Zum wilden Affen” or “The Wild Monkey,” which ultimately inspired part of the moniker for today’s Monkey 47 Gin. How did they do it, you wonder? By combining 47 natural handpicked ingredients straight from the Black Forest, including angelica root, acacia flowers, spruce shoots, bramble leaves, cranberries and of course, fresh lingonberries, Monkey 47 Gin was born.

Alexander Stein identified lingonberries as the ‘secret ingredient,’ an ideal botanical in gin because they add to the inherent combination of flavors already present in many gins.

The power and purity of the unusual Black Forest ingredients are not lost in the specially developed brown glass bottles containing the liquid. Recreating the traditional old pharmacy bottle, a stout shape with a ring around the cork, Monkey 47 is reminiscent of its elixir-type past. And the bottle’s label portrays what else? A wild monkey.

Dry Monkey Martini INGREDIENTS

1 Part Monkey 47 Gin 1 Part Dry Vermouth PREPARATION

Combine ingredients in a mixing glass filled with ice. Stir until well chilled and strain into a chilled Martini glass.

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ADVANCED MIXOLOGY

LIFT YOUR SPIRITS

Happy Anniversary Van Gogh Vodka Van Gogh Espresso and Double Espresso This year marks the 10th anniversary since the release of Espresso and Double Espresso flavors. Before Van Gogh Vodka introduced these expressions, coffee flavored vodka did not exist. Revolutionizing the category, Van Gogh Espresso and Double Espresso have since become staples behind every well-stocked bar on the planet.

“We are extremely proud of the success over the past decade that Espresso and Double Espresso have experienced globally,” says Norman Bonchick, Chairman and CEO of 375 Park Avenue Spirits. “As a brand we take great pride when we see someone try one of these flavors for the first time and say ‘WOW.’ It was a flavor that made a lot of sense to us back then, and it remains relevant today.”

Coffee is one of the most consumed and beloved beverages in the world, and even though the Espresso flavors were difficult to perfect, fresh roasted coffee bean aromas with a spark of cocoa makes Espresso and Double Espresso just the right amount of delectable for coffee lovers.

Double Spiked Iced Coffee

Created By Jonathan Pogash, The Cocktail Guru INGREDIENTS

¾ oz. Van Gogh Double Espresso Vodka 1 oz. Tap 357 Maple Rye Whisky ½ oz. Coffee Syrup* 1 ½ oz. Whole Milk PREPARATION

Spiced Espresso Martini INGREDIENTS

2 ½ oz. Van Gogh Double Espresso 1 Tsp. Cocoa Powder 1 Tsp. Raw Sugar 2 ½ oz. Milk PREPARATION

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Shake all ingredients with ice and strain into a chilled Martini glass.

Photos Courtesy of Van Gogh Vodka

*Coffee Syrup: Brew strong coffee, combine 1 part coffee and 1 part raw sugar over stovetop and dissolve sugar in coffee. Chill before using. Then shake remaining ingredients with ice and pour into a rocks glass.

ADVANCED MIXOLOGY

s e i r r e B r e p i n u THE BUZZ J

in ol 101 G Scho

s e i r r e B r e p i n u J

By Mike Gerrard Photos courtesy of 45 Gin School

HOW HARD CAN IT BE TO MAKE YOUR OWN GIN?

You just need a still, pure alcohol, pure water, juniper berries, a fixative, your choice of botanicals... and a Master Distiller like Jamie Baxter to show you how. The first time Baxter made vodka, for Chase Vodka in the UK, it was voted Best Vodka in the World in San Francisco. Nice start.

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1 part lem

“The only botanical you legally have to have is juniper,” Baxter says. Otherwise, the balance of citrus and spices, with flavors like lavender, fennel and anise, dictate the ultimate taste. Heating the alcohol makes it pass through the botanicals. It then condenses, you mix it with water to the required ABV, and you have a bottle of gin.

Lavendar

Baxter now runs his own distillery, 45 West, 100 miles north of London. Here he not only makes Burleighs Gin but runs a Gin School where anyone who’s interested can take a crash course in gin-making. The classroom has 10 miniature stills, and after touring the distillery and getting a lesson in distilling, students get to create their own gin by choosing the botanicals.

Fennel

Fennel

Oh, there is one other requirement. A licence. Anyone can buy a still, but the minute you put alcohol in it, you need a licence. And licences are expensive. Rats.

s e i r r e B r e p i n u J on www.45westdistillers.com/gin_school

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ADVANCED MIXOLOGY

THE NEXT MIX

CAUSE A STIR WITH THE LATEST MIXING INGREDIENTS

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FIRST, FORGET EVERYTHING YOU EVER THOUGHT YOU KNEW ABOUT SHERRY…

ElMatador

Once hopelessly out of fashion, sherry is clawing its way out of obscurity and finding its way into our favorite cocktails. Today’s bartenders are finding sherry to be a rich and flavorful substitute for other spirits and are using the centuries old wine to give their concoctions a boozy, while balanced, kick.

INGREDIENTS

Dry Sack, touted as not your grandma’s sherry, is a versatile choice when used in a cocktail.

The historic yet relevant brand is finding an audience among new millennials. Try mixing with sherry to give your cocktails a fresh, flavorful and modern twist complete with new textures and tastes. And with their relatively low alcohol by volume, which is typically between 15 and 20%, as opposed to upward of 40% for many spirits, sherry is a perfect choice for an extended evening.

Oh Sherry MIXING RETRO-STYLE

This low-proof, retro sipper is an American classic. According to Andrew Meltzer, Bacardi Legacy Showcase finalist, “Sherry seemed to have gone out of style with our grandmothers along with after Thanksgiving dinners, but the famed Spanish wine is having a renaissance.

In San Francisco, a historically trend-setting city, I see sherry popping up everywhere.” His winning drink, The Cuban Cobbler, is based on the Sherry Cobbler.

CREATED BY JOEL BAKER, BOURBON & BRANCH, SF

¾ oz. Dry Sack (Solera Especial) 15 Year 1 ¼ oz. Macallan 12 ¾ oz. Aperol 2 Dashes Fee Bros. Whiskey Barrel Aged Bitters PREPARATION

Measure and combine all ingredients in mixing glass. Strain into a chilled Coupe glass and add the garnish with an orange peel.

Dolly Dagger INGREDIENTS

1 ½ oz. Dry Sack Sherry 1 oz. Dos Maderas PX Rum ¾ oz. Lime Juice ½ oz. Sugar Cane Syrup 1 tsp. Vanilla Syrup PREPARATION

Combine ingredients in cocktail shaker and shake without ice. Pour into pilsner glass filled with crushed ice. Swizzle until outside of glass is frosted. Garnish with mint sprig.

Postmodern Daisy INGREDIENTS

¼ oz. Dry Sack Medium Dry Sherry 2 oz. 100% Agave Tequila ½ oz. Bauchant Orange Liqueur ¾ oz. Fresh Lemon Juice ¼ oz. Agave Nectar 1 Barspoon Blood Orange Bitters PREPARATION

Fill mixing glass with ice and shake vigorously. Strain mixture into cocktail glass and garnish with a wide twist of lemon zesting the oil over the drink and rimming the glass before floating twist.

Sherry Cobbler INGREDIENTS

3 oz. Dry Sack Sherry 2 Orange Slices- ¼ inch thick 2 tsp. Superfine Sugar PREPARATION

Muddle orange slices in a cocktail shaker, fill shaker with ice cubes and add sherry and sugar. Shake vigorously until chilled, about 30 seconds. Strain mixture into a 10 oz. glass filled with crushed ice and stir. Garnish with fresh strawberry, fresh mint sprig, green grapes and orange slice. Be sure to serve with a straw- The Sherry Cobbler interestingly is the first beverage to popularize the drinking straw.

Want to try out the new sherry trend, but not willing to give up your spirits?

Dos Maderas Rum’s smoothness happens to be gained from ageing in barrels that held 20-year sherry.

Bodegas Williams and Humbert, Europe’s largest winery, and the makers of Dry Sack Sherry produce Dos Maderas.

This naturally flavored rum aged in sherry casks would be awesome in a classic hand shaken daiquiri.

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SPOTLIGHT LAUNCH

FRENCH CARIBBEAN

Must Mix

No it’s not a coconut-flavored rum…

No it’s not a coconut cocktail in a bottle…

No it’s not a coconut energy drink…

IT IS a brand new coconut liqueur.

Mahina Dream INGREDIENTS

1 oz. Clément Select Barrel ¾ oz Clément Mahina Coco 1 oz. Pineapple Juice ½ oz. Fresh Lime Juice 1 oz Clément Sirop de Canne 4-5 Chunks of Fresh Pineapple PREPARATION

Blend with 9-12 large cubes or 10-12 oz. crushed ice. Garnish with pineapple and cherry.

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Mahina Coco Coconut Liqueur.

Whether it’s a tiki cocktail or a cheeky one, Mahina Coco brings fresh new ideas with an already popular ingredient for our very creative and talented bartender community.

Mahina Coco is the latest addition being introduced by the legendary and pioneering Rhum Clément, the same distillery who first bottled Rhum Agricole on the island of Martinique over a century ago.

Mahina Coco beams with exotic island flavor. The nutty and fruity coconut flavors blossom on top of the Agricole backbone with a luscious sweetness that is not too unctuous. This is a liqueur that can be in sophisticated cocktails, but also loves life under the umbrella.

“Coconut is an omnipresent ingredient in cuisine and cocktail culture,” adds Benjamin Mélin-Jones, Managing Director of Clément USA Inc. “We have had Mahina Coco in our stable in our home market of Martinique for years, and it was an obvious move to not hold back any further from the popular demand we were consumed with and release Clément Mahina Coco in the United States.”

刀甀洀 刀攀瘀椀猀椀琀攀搀 䴀䤀䄀䴀䤀 刀唀䴀 刀䔀一䄀䤀匀匀䄀一䌀䔀 䘀䔀匀吀䤀嘀䄀䰀 䄀 䌀攀氀攀戀爀愀琀椀漀渀 漀昀 䌀愀渀攀 匀瀀椀爀椀琀猀 椀渀 琀栀攀 一攀眀 圀漀爀氀搀

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吀椀挀欀攀琀猀㨀 㠀㜀㜀ⴀ㠀㔀㔀ⴀ㌀㌀㜀㠀

㌀ 㔀ⴀ㐀㐀㌀ⴀ㜀㤀㜀㌀

眀眀眀⸀䴀椀愀洀椀刀甀洀䘀攀猀琀⸀挀漀洀 椀渀昀漀䀀䴀椀愀洀椀刀甀洀䘀攀猀琀⸀挀漀洀 吀栀攀 䌀爀漀猀猀爀漀愀搀猀 漀昀 琀栀攀 刀甀洀 圀漀爀氀搀

SHAKING AND STIRRING

DEEP EDDY LEMON

Deep Eddy introduces Lemon Vodka, a zesty lemon-infused vodka made with quality, all-natural flavors including real lemon juice and Texas aquifer water. Like all Deep Eddy Vodka spirits, Lemon is gluten-free and is handcrafted in small batches.

TIKI TAKEOVER

LAUNCHES

LONDON NO. 1 GIN

London No. 1 Gin, a traditional London gin, is pale turquoise blue in color, with scents of juniper berries and balsamic aromas. Eighth-generation gin-maker, Charles Maxwell, makes this gin in small batch pot stills with 12 key botanicals.

ST. CLEMENTS

By Jack Coughlan, The Last Word, Dublin

INGREDIENTS

INGREDIENTS

1 ½ oz. Deep Eddy Lemon Vodka ½ oz. Cointreau ½ oz. Finest Call Orgeat Syrup ½ oz. Lemon Juice

1 oz. The London No. 1 ½ oz. Red Wine Syrup *

PREPARATION

Shake ingredients over ice.

Pour into rocks glass.

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PREPARATION

*Reduce red wine with sugar over heat.

2 parts sugar to 1 part wine. Build in a highball glass over ice. Pour gin and top with tonic water and fresh lemon.

Drizzle red wine syrup so it bleeds into the drink.

SQUARE ONE BERGAMOT

Square One Organic Spirits introduces Square One Bergamot, which applies its distinctive organic and multi-botanical approach to this citrus-based spirit. The expression is a mix of tangy orange with gentle ginger, coriander and juniper spice that is welcomed by mixologists and cocktail enthusiasts alike.

BERGAMOT AMARETTO SOUR INGREDIENTS

1 ½ oz. Square One Bergamot ½ oz. Luxardo Amaretto ¾ oz. Fresh Lemon Juice ¼ oz. Agave Nectar or Simple Syrup 1 Egg White PREPARATION

Pour egg white into a mixing tin and vigorously dry shake. Add remaining ingredients with ice and shake for 30 seconds again. Strain into coupe glass.

Luxardo Maraschino Cherry garnish.

FINDING FLAVOR

SVEDKA GRAPEFRUIT JALAPEÑO Svedka Vodka launches a new flavor, Grapefruit Jalapeño, a fusion of grapefruit-flavored vodka with a jalapeño bite. Spicy and smooth Svedka Grapefruit Jalapeño is leading the sweet/heat trend. “Grapefruit Jalapeño is brimming with a vibrant flavor profile and innovative packaging to match,” says Diana Pawlik, VP Marketing.

SVEDKA DOG BITE INGREDIENTS

2 Parts Svedka Grapefruit Jalapeño 4 Parts Grapefruit Juice 1 Slice Jalapeño PREPARATION

Pour Svedka Grapefruit Jalapeño into a salt-rimmed rocks glass filled with ice. Top with grapefruit juice and stir.

Garnish with a slice of jalapeño.

AFROHEAD RUM

Afrohead Rum born in Harbour Island, Bahamas is inspired by rum savant Toby Tyler’s promise to not add any sugar or caramel colors to the blend. After years of hand bottling the rum in an unnamed bottle with just the afrohead logo, Joe Farrell, founder, and Toby Tyler are bringing their rum to the states.

UV RUBY RED GRAPEFRUIT

UV Vodka launches their latest flavor, the ultimate warm weather flavor, UV Ruby Red Grapefruit. A great balance between tangy and sweet, the new flavor can be served over ice or mixed in a cocktail.

GRAPEFRUIT CRUSH

I ROCK RUFF & STUFF

INGREDIENTS

Created by Robert Ferrera

1 Part UV Ruby Red Grapefruit 1 Part Grapefruit Juice 1 Part Triple Sec

INGREDIENTS

PREPARATION

1 ½ oz. Afrohead Rum ¼ oz. Ancho Reyes ¼ oz. Mandarine Napoleon ¼ oz. Cinnamon Syrup 6 Drops of Mole bitters

Combine ingredients in a chilled cocktail glass. Add a splash of lemon-lime soda and garnish with grapefruit slice.

PREPARATION

Add all ingredients into a mixing glass, add ice and stir for 20 seconds, strain over one big rock, garnish with a flamed orange twist.

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“That life may always have flavor.”

In Frank Capra’s Christmas classic film, It’s A Wonderful Life, Donna Reed’s famous words spoken while giving new homeowners first salt, then bread and wine, are not only an oft remembered quote, they are also a testament to how people view flavor and spice in their lives. We like it!

Adding flavor to life is synonymous with all things good, so in this issue of CHILLED we explore the happiness and well-being a life full of flavor can bring. Explosive flavors derived from fruit, vegetables, herbs and spices and the infinite possibilities these ingredients bring to cocktail mixing and spirit making are awe-inspiring.

Naturally, we weave in lots of gin, with its myriad of flavorful botanicals, and also integrate both new and old ideas of medicinal and healthy ingredients found in drinks.

Here’s to finding flavor in your life!

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BLUE CHAIR BAY RUM

Laid-Back CARIBBEAN LIFESTYLE FLAVOR

By Mike Gerrard. Photos courtesy of Blue Chair Bay Rum.

THE SPIRITS WORLD IS FULL OF CELEBRITY ENDORSEMENTS,

but multiplatinum singer-songwriter Kenny Chesney is different. He has such a passion for rum that he didn’t want to endorse someone else’s - he wanted to make his own. His aim was to capture the flavors and feel of the Caribbean he loves so much. His dream was to bottle the impressions of those perfect lazy sunny days, spent fishing or sailing, and drinking rum with friends as the sun goes down.

Chesney is renowned for being a hands-on guy. He oversees every detail of his sell-out stadium tours, and of the recording sessions that have produced 26

number one singles. If he was going to make rum, he was going to do it his way. He found a distillery by the sea on Barbados that had been making rum for 150 years and which was producing something of the taste he was after. “All of our rums are aged in barrels that are literally steps from the beach in Barbados,” says Blue Chair Bay Rum’s Executive Vice President, David Farmer.

“Here the breezes are fresh and clean, and impart a salty ocean air. Our water is naturally filtered through coral rock, indigenous to the island and extremely pure for drinking.”

Chesney spent a lot of time up-front with his Master Blender Mike Booth, perfecting the recipe for his white rum. Flavored rums were always part of the plans, long before flavored rums started to become more fashionable.

“We had a good handle on where the market was going,” David Farmer explains. “The choice of our original Coconut and Coconut Spiced flavors came directly from Kenny’s idea for Blue Chair Bay, and that was to create rums that he wanted to share with friends, and that captured his laid-back island lifestyle.

Banana and our limited edition Coconut Spiced Rum Cream flavors, both introduced last year, followed along those same lines.”

The name Kenny Chesney was no doubt one factor that helped the Coconut Spiced Rum Cream sell out as quickly as one of his concerts, but Farmer and Chesney both know that the celebrity link only goes so far.

“With Kenny involved so deeply,” Farmer says, “we felt confident about getting consumers to try, but the real test is whether they’ll buy again. They have, which tells us we got both the taste and value proposition just right.”

And are there any surprises in store during Chesney’s nationwide tour?

“We’re excited to say that we’ll be launching two new flavors in May,” says Farmer. “Kenny’s tour is going to be incredible, and packed with awesome stuff from Blue Chair Bay Rum. Stay tuned!”

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Sit AND Sip IN OLD BLUE CHAIR BAY

WITH KENNY CHESNEY With Irish ancestry and being born in Tennessee, you might expect Kenny Chesney to have a liking for whiskey. Indeed, Hemingway’s Whiskey was a Platinum album for him in 2010. But rum is Chesney’s drink, and to hear him talk about it you know it’s a genuine from-the-heart passion, fueled by his time spent cruising the Caribbean on his Sea Ray yacht, and at his home in the U.S. Virgin Islands.

The laid-back Caribbean lifestyle flavors his lyrics in the same natural way that the island’s produce, like fresh banana, coconut, and spices flavor the rums he now makes through his company, Blue Chair Bay Rum. “There’s something about a day on the water, time spent with friends and the way a genuinely great rum makes it all that much more,” Chesney says. “When I made the decision to start a rum company, I wanted something that would capture all of those things.”

Chesney’s fans will have chance to check out whether he’s succeeded on his 60-city 2015 Big Revival Tour, which runs March through August and for which Blue Chair Bay Rum is the Official Spirit.

“There’s no better way to road test what we’re doing,” Chesney says, “and share all the special pieces of Blue Chair Bay than by bringing it out on tour. It’s gonna be an awesome summer with the Big Revival Tour – and Blue Chair Bay will be a big part of it.”

And no doubt Chesney will be singing his 2005 song that gave the rum company its name: “Old Blue Chair.”

Want A Taste Of Kenny’s

Big Revival Tour?

Mix up the official cocktail.

ISLAND GIRL INGREDIENTS

1 ½ oz. Blue Chair Bay Coconut Rum 1 oz. Orange Juice 1 oz. Pineapple Juice 2 oz. Lemon-Lime Soda PREPARATION

Build ingredients directly into tall glass with ice.

Garnish with orange slice and cherry. Stir and flirt.

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A TA L E O F T W O

Old Fashioned Cocktails

by Josh Curtis Images courtesy of J. Curtis “How do you make an Old Fashioned? I want your specifications in ounces, your preparation, method, and glassware.” I wasn’t expecting this. I’d made an Old Fashioned thousands of times. The recipe was usually designated to the specifications of the house. But all of a sudden, these “specs” were under a microscope to an industry standard. To recite specifications like a spelling bee was something I hadn’t considered.

It was that day, however, that I considered it. I began to think differently about the details of bartending.

Before, I felt I knew all I needed to know. I was now realizing that furthering my education in all aspects of the craft would only make me better.

The Old Fashioned became my focus. I asked a lot of bartenders, and got a lot of different answers.

So I found a book entitled ‘OLD FASHIONED’

by Albert W.A. Schmid and read it over and over again. I learned to focus on the essential elements of bitters, sugar, spirit, and water. Working with Vincenzo Marianella at Copa d’Oro really put this into action. He’s great at making the decision to keep cocktails classic yet streamlined in the steps so as not to keep the customer waiting.

In 1806, the first definition of the word cocktail was printed in a newspaper called the New York Balance & Repository. A reader asked the editor what is this thing called a cock-tail? “I’ve heard of a forum, a phlegm-cutter and fog driver, a moistening of the clay, a fillip, a spur in the head, quenching a spark, but never in my life, though I have lived a good many years, did I hear of this. Is it peculiar to a part of the country?”

Brandy Old Fashioned: Morgenthaler Build in a frozen old fashioned glass.

The Difference That Flavor Defines 72

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1 Italian Amarena Cherry, 1 Orange wedge 1 tsp 2:1 simple syrup; 2 dashes Angostura Bitters, Mash cherry, orange, and sugar with a muddler until it makes a paste.

Pour 2 oz. California Brandy, add crushed ice and top with soda water.

What the reader was actually referring to were the simple elements of sugar, spirit, bitters and water.

There weren’t many variations. The editor responded “Cock-tail, then is a stimulating liquor, composed of spirits of any kind, sugar, water, and bitters.”

When I was a waiter at Paul Heller’s Manhattan Won Ton Company in Beverly Hills circa 1998, a guest said to me “Do you know how to make an Old Fashioned?”

I didn’t have a clue what they were talking about. So they directed me. “Okay, grab a sugar cube, then put those things in. What’s it called again? Looks like Worcestershire sauce, should be back there on the bar somewhere. Douse it a lot and smash it, then use a spoon or something and take one of those bar cherries and an orange slice, smash it somehow. Pour a shot of bourbon over it and then shake it up. Pour it right back in the glass, top with soda, and then garnish with a bright red cherry and an orange slice. That’s it!” I had no idea there was any other version. Jeffrey Morgenthaler’s experience making this cocktail the first time was similar.

One night at Morgenthaler’s Clyde Common In Portland, a woman from Wisconsin walked up to his bar and ordered a Brandy Old Fashioned. His bartender enthusiastically made the ‘1806 Hudson Balance’ style of spirit, sugar, bitters with a few drops of water. He had trained his staff proudly on the original version. But when he saw the look on

the woman’s face when she tasted the concoction he knew that it was not what she expected. The flavor was all wrong. It dawned on him that these might be two entirely different cocktails.

I love this story because he’s absolutely right and it explains the difference that flavor defines. He’s creating a tool for bartenders to use, much in the way that a bartender would ask a guest if he wants his Martini dry or not. If the house rule is heavy on the Vermouth and somebody wants “just a drop” what point does it make to serve somebody the drink they don’t want?

We can always make suggestions, but at some point you either give the customer what he wants or he’ll go somewhere else.

Josh Curtis is a Boston University Alumni COM ‘94 @mixingcocktails on Instagram & Twitter

Old Fashioned: May 13, 1806 Build in a 9 oz rocks glass.

1 sugar cube douse with 4 dashes Angostura Bitters Two teardrops of Club Soda, just enough to dilute the sugar.

Pour 2 oz. Rye Whiskey Ice in the glass to the rim Stir. Orange zest and Italian Amarena Cherry for garnish.

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FRUITFULLY YOURS

REACH FOR THE REAL THING

By Francine Cohen

T

he current health and clean living trend has many bars now calling out fresh fruits and veggies that are included in their drinks and noting their inherent antioxidant properties right on the menu. There’s certainly value in doing this, positioning that notion that the inclusion of these fruits and vegetables enhances flavor and is for the betterment of the drinking experience, especially for healthy living trend seeking guests who will appreciate it.

In fact, ‘good for you’ cocktails are the whole premise of the cocktail program at Even Hotels. Along with healthier food choices their signature cocktails tout wellness, balance, and fresh ingredients packed with antioxidants.

Of course if you promise a refreshing and naturally based cocktail to a guest that then delivers synthesized flavor, well then you’ve got yourself in an unfortunate situation in a glass. Your guest came to you for something fresh, bright, appealing, and possibly even a bit healthier than their typical brown, bitter and stirred cocktail, and you failed.

It doesn’t have to be this way. You can commit to providing cocktails that embrace a healthier lifestyle packed full of antioxidants at every turn and it’s not hard to do. Over seven years ago bartenders Tonia Guffey and Frank Cisneros made it happen at a small bar called Counter in New York’s East Village. There the pair poured only organic spirits, like Square One Vodka, and included fresh juices, making every drink they sold just a wee bit better for the guest than the one that was all liquor.

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Michele Lex, Director of Marketing at The Perfect Purée of Napa Valley, applauds the use of organic spirits when possible, and real fruit. She says, “If I pay for fruit in my drink I sure hope that its fruit in my drink, and not a syrup.

In my mind it’s that baby food I made for my kids when they were little and I was mashing a banana for them.

Healthy, not necessarily calorie counting, and mindful CHILLED MAGAZINE

ingredients are the current trend. If a cocktail utilizes a fruit then the guest should expect the real thing, not flavored syrup. It’s about integrity. Market what is pure and accurate.”

Marketing the truth can be touchy when talking about healthier cocktails because, well, we are still talking about an intoxicant. And calories. Natalie Bovis, The Liquid Muse, Co-Creator of OM Spirits notes, “The best way to have a healthy life is balance. Balance means not indulging in cocktails every day. They should be a treat… like chocolate cake or donuts.

When I give myself a special dessert or cocktails, I don’t try to pare it down with low-fat or “diet” anything. I have one, well made, super delicious pleasure. With regard to cocktails, this means a great base spirit, fresh juices, homemade syrups or purees, seasonal fruit, an aromatic garnish, and, my

LYCHEE MOJITO

Created by Patrick Henry

favorite, a gorgeous little vintage cocktail glass. I like to savor the whole “intoxicating” experience.”

Intoxicating isn’t a negative word when referring to the heady feeling one gets from the aroma of that freshly muddled fruit, vegetable or all-natural puree that’s been added. And alcohol doesn’t have to be banned to achieve a flavor filled, antioxidant rich lifestyle. Not at all as Lex concludes, “A world without alcohol would be a terrible place. Bars need to realize it’s not about calorie counting. It’s about being healthy and mindful. Just because a drink can note that it is a lower calorie drink if it is full of unnatural things it’s still full of junk. There’s a better use of 100 calories, and it comes down to flavor.

It is about using a better ingredient that has more integrity than just trying to fit a calorie count.”

HIBISCUS MARGARITA Created by Manny Hinojosa

INGREDIENTS

INGREDIENTS

1 ½ oz. Bacardi Limón 1 ½ oz. The Perfect Purée Lychee Puree 1 oz. Soda Water ½ oz. Simple Syrup 5 Mint Leaves 3 Lime Wedge - squeeze and drop

2 oz. Cazadores Reposado 1 ½ oz. The Perfect Purée Sweet Hibiscus Blend

PREPARATION

Combine mint leaves, lime, simple syrup, lychee puree and muddle in a cocktail. Add Barcardi Limón and shake vigorously for 6 seconds.

Strain into a glass filled with ice.

Top with soda water. Garnish with lime wedge and mint sprig.

BATIDA DE MARACUJA Created by Todd Appel

½ oz. Agave Nectar ½ oz. Fresh Lime Juice PREPARATION

Combine all ingredients into a mixing glass with ice. Shake and pour into a Margarita glass.

Garnish with a lime and orange wheel and serve.

LA MANZANA FRANCÉSA Created by Manny Hinojosa

INGREDIENTS

INGREDIENTS

2 oz. Cabana Cachaça 1 oz. The Perfect Purée Passion Fruit Concentrate

1 ½ oz. Corzo Silver Tequila 1 oz. St. Germain 1 ½ oz. The Perfect Purée Cranberry Puree

1 oz. Simple Syrup PREPARATION

Combine all ingredients into cocktail shaker filled with ice. Shake vigorously for 10 seconds. Strain over fresh ice into a rocks glass and serve.

Photos Courtesy of The Perfect Purée

1 oz. Non-filtered Apple Juice 1 oz. Fresh Lime Juice 1 Sprig of Mint PREPARATION

In a cocktail shaker combine all ingredients with ice. Shake vigorously and serve over the rocks. Garnish with sprig of mint and lime wheel.

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by Lesley Jacobs Solmonson oday, we use the term “barrel-aged gin” to define a distinct style. Historically, however, barrel-aged gin was basically just gin. The Old Tom style, a sweeter gin of the 19th century, was transported in barrels, naturally giving it a tinge of aging in color and flavor. With the cocktail and spirits revival in full swing, gin distillers eagerly refine their methods to produce brand-unique examples of the style.

T

For Beefeater Burroughs Reserve, the distillery used one of founder James Burrough’s original stills. “I wanted to see what the result would be if I distilled his original Beefeater recipe in this still,” recalls Master Distiller Desmond Payne. “The result was amazing.

Due to the size and shape of the still - it only holds a charge of 268 litres – the gin has a very different profile.” After the gin is distilled, it is placed in Jean de Lillet casks, which impart a light sweetness and floral/herbal character for which Lillet is known.

For Alexandre Gabriel, owner of Pierre Ferrand, which makes Citadelle Reserve Gin, his journey to barrel aging began with genever, the forefather of modern gin.

As he recalls, “I was reading a lot of old

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parchments and papers about genever distilling from 1777, and found that French genever was smuggled to England in barrels. So I wanted to see what would happen if I put Citadelle in a barrel.”

While Burrough’s and Citadelle are a soft golden hue, there are numerous bolder-toned and flavored bottlings emerging as well. Corsair’s bread and butter is making “experimental” spirits, so to speak.

Like Payne, Corsair distiller Clay Smith identified a unique barrel for their gin. “Our Barrel Aged Gin is aged in our used Spiced Rum barrels anywhere from two months to a year,” says Smith. “Picking up some of the mulling spices and barrel character, as well as some of the rum sweetness, it is quite possibly one of the more complex spirits we make.”

New Caledonia Spirits’ Barr Hill Reserve Tom Cat Gin has an encompassing honey character that exists because Barr Hill gins all have an addition of honey from the farm’s many bees. The Reserve Gin came about because of curiosity. Ryan Christensen, Barr Hill’s distiller, simply put the regular gin in a barrel to see what would happen.

Aside from the barrel aging, owner Todd Hardie observes, “it is the very same gin, [aged] in lightly charred American oak for three to five months. The magic is in the raw honey.” The latter is added before the gin is bottled.

for a whiskey spirit, such as a Manhattan or Old Fashioned or Negroni.”

Few Barrel Gin is almost whiskey-like in profile.

Owner Paul Hletko recalls, “Few Barrel Gin came about originally as something we wanted to do for fun, somewhat because ‘we can.’ We then discovered we had something pretty special when we took it out of the barrel! It was supposed to be a ‘one-off’ limited release, but we quickly changed our minds.”

St. George Spirits has made a name for itself in the artisan spirit arena, producing painstakingly crafted products with profiles no one else offers.

Their Dry Rye Reposado (as in “rested” and so named due to certain spirits legalities) is all spice and fruit. The gin spends about a year to a year and a half in French and American oak casks that held Grenache rosé and Syrah. St. George’s Ellie Winters explains, “Because rye whiskey is the base spirit of our Dry Rye Gin, it lent itself beautifully to some time in barrel.”

Each of Few’s gins uses different production techniques and different recipes. “The Barrel Gin, for example, uses a relatively neutral base spirit that has an extended maceration with five botanicals, including juniper and coriander,” explains Hletko. Hletko enjoys the Few Barrel Gin neat, but he has discovered it is a perfect match in “cocktails that classically call

What started out as a lark -- “what would gin rested in a barrel taste like?” -- for most of these gin companies, quickly led to the discovery of a stunning product. From the singular sipping character of Burrough’s to the honeyed richness of the Barr Hill to the maltiness of the Dry Rye, the newest barrel-aged gin distillations define a new category in the gin-volution.

Salted Pear

The Sour Brothers

Barrel Gin Negroni

INGREDIENTS

INGREDIENTS

INGREDIENTS

1 ½ oz. Corsair Barrel Aged Gin 1 Tbsp. Clove Simple Syrup * 1 Pear 1/8 tsp. Salt ½ Lime, Juiced ½ cup Ice

2 oz. Few Barrel Gin 1 oz. Freshly Squeezed Lemon Juice 1 ¼ oz. Demerara syrup (1 part Demerara sugar, 1 part water)

1 ½ oz. Few Barrel Gin ¾ oz. Carpano Antica Formula Vermouth

Courtesy of Corsair

PREPARATION

*Clove Syrup- In a saucepan combine 1 cup sugar, 1 cup water, 8 cloves, boil until sugar dissolves, strain mixture and let cool. Then cut pear in slices and coat with olive oil. Roast pear at 350 degrees until brown. Fill a cocktail shaker with gin, simple syrup, roasted pear, salt, lime, and ice. Shake mixture then strain into serving glass. Garnish with clove-pierced pear slice.

Images Courtesy of Corsair, Few Spirits

Courtesy of Few Spirits

1 Egg White

Courtesy of Few Spirits

¾ oz. Campari 3 Dashes Fee Brothers West Indian Orange Bitters

PREPARATION

Add ingredients to a shaker and shake without ice for 10 seconds.

Fill with ice and shake again for 15 to 20 seconds. Strain into a coupe or cocktail glass and garnish with 3 dashes of Angostura Bitters.

PREPARATION

Add all the ingredients to a mixing glass and fill with ice. Stir, and strain into a coupe or cocktail glass.

Twist a swatch of orange peel over the drink to express the oils and discard.

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Superfood Cocktails

? y h t l a e H e B t ’ n a C s l i a t k c o C Who Says

By Christopher

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Osburn / Nicol

os Courtesy e DiGiose. Phot

of Plan Check

Kitchen & Bar

One of the biggest buzzwords in the health community is “superfood.” So what are these “super” foods and how can they ‘healthify’ cocktails?

Nowadays, modern mixologists are on a health kick, adding these super good ingredients to their boozy creations. “Superfoods like avocado, berries, kale, acai berry, sweet potato, and fish…(although we’ve yet to find a way to work in fish) have found their way into our cocktail lineup,” says Elias Serano, Bar Manager at Blue Star Lounge and Rockwood Grill at JW Marriott Desert Springs. “Superfoods enhance your health and are packed with vitamins and minerals that are essential for survival.”

“Superfoods are anything found in nature that come loaded with some combination of vitamins, antioxidants, or disease-fighting agents,” says Cody Summer, Bar Manager at Los Balcones Del Peru in Los Angeles. He utilizes Peruvian and Amazonian ingredients in drinks and dishes served at Los Balcones. “This means we get to use ingredients like maca, camu camu, lacuma guanabana, pichuberries, acai, and several others.” These superfoods have been used for centuries in shamanic healing practices. “Today they’re finding popularity for their libido increasing, cancer fighting, and energy supplementing properties.”

Jeremy Lakes, from Crossroads Kitchen in Los Angeles, uses raw coconut water, dandelion root, berries, cranberries, blueberries, chia seeds and even aloe in his cocktails. “First, when I design recipes I’m seeking flavor combinations that no one else is mixing and using superfoods is a great way to do this,” says Lakes. “Second, it makes sense to offer cocktails with healthy components. Drinking healthy is a very marketable concept in a time where consumers are counting calories and are overall health conscious.”

When it comes to his favorite superfood drink, Lakes finds himself torn between two cocktails, both available at Crossroads. The first, The Escapist, is made with Chareau Aloe Liqueur, Selvarey White Rum, Banane du Brasil, Crème de Cacao, coconut water, and a lemon twist. He points out that aloe and coconut water are useful in aiding digestion, making them natural companions when dining out.

“The coconut, banana, citrus, chocolate, and aloe all support Selvarey rum,” he says, “which I purposefully selected for its flavor, low calorie count, and sustainable production methods.” He also notices that customers appreciate the presence of aloe liqueur for its wholesome uniqueness.”

The Beast of Burden, his other favorite, is comprised of Dos Armadillos Tequila, blueberries, spirulina, raw coconut water, lemon, and agave nectar. “Algae and tequila? Believe it!” says Lakes. “I’ve had several guests claim they’d like to put this drink into their blender for a morning milkshake.”

To put a unique spin on things, Bar Manager Derrick Bass shook up his rejuvenating concoction, named the Puck’s Envy, with bee pollen. Packed with essential amino acids and a boost of vitamins A, B1, C, and a kick of fiber, the cocktail finishes off with gin, Thai basil, lemon, lime, and agave syrup. All of the ingredients shaken up together make for a revitalizing and tasty twist.

Lakes claims drinkers imbibe cocktails made with superfoods in order to create a sense of being “guilt-free” while consuming alcohol. “As beneficial as moderate alcohol consumption can be to the wellbeing of one’s mood, it’s no secret that it can also be hard on your body.” Many of the usual cocktail mixers contain processed sugars and chemicals that can have a negative impact on your body. “Adding superfoods into my cocktails balances that yingyang effect on the mind and body.”

Selvarey Rum’s brand ambassador and co-founder of independent consulting company, Liquid Assets, Marcos Tello agrees with the psychological effect of consuming superfoods more than actually fulfilling your dietary limits. “I think it’s a way to keep a healthy frame of mind,” says Tello. He believes that since most people struggle to keep superfoods in mind while dining, when they actually surround themselves with superfoods during meals and happy hour, they tend to stick to foods and beverages in that category.

“I feel like they have staying power,” he said of the trendy cocktails. “Only because superfood availability has become so mainstream. I feel like this trend will stick a lot more than others because it’s always fashionable to be healthy.”

“When it comes down to it, I feel that our diners should eat and drink a variety of foods. With variety comes a myriad of flavor, textures, and nutrition,” says Nate Chung, Bar Manager at Mott St in Chicago. “We are ultimately motivated by making our drinks taste good.” That means that bartenders are looking for more than just one or two notes.“We aim for three flavor points in a drink. That might mean a base spirit to provide the body, a liqueur to add some depth and structure, and a fresh vegetable/ fruit/spice to punctuate the palate.”

Bartenders in the “Golden Age” of bartending only thought about taste and appearance. There was no worry if what was going into your body was harmful in any way. This eventually led to the ultra sugary infusions and liqueurs of the 90’s and early 2000’s. Nowadays, it’s much easier to find healthy ingredients in cocktails. “The trend now is fresher, more unique ingredients, as research is starting to point out all of these artificial sweeteners, preservatives, coloring, and additives are particularly dangerous to be putting into our bodies,” says Derrick Bass, Bar Manager of Willie Jane in LA. “As a rule of thumb, if you’re really concerned with additives, GMO’s and preservatives, stick to your local, organic, small batch distillers and make your own mixers, liqueurs, and infusions, it isn’t really all that hard.”

Photo by Ryan Costanza CHILLEDMAGAZINE.COM

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By Christopher Osburn

Eastern Standard Bar. Photo by Adam Krauth.

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She believes that the influx of women is creating a more balanced and well-rounded industry. “Is much of it still a boys club? Yes. But as we all grow and find our way, a whole new dynamic has the potential to emerge and you are going to wind up with a much more progressive industry that will continue to grow (men and women) as a whole.”

She points out that these creative, imaginative women have been striving to make a name for themselves in a previously male dominated industry.

“Otherwise we wouldn’t be talking about it, but there has definitely been a significant shift as we start to prove ourselves.” Emmerson isn’t sure if there will ever be a complete shift from male to female, but as famed bartender Jackson Cannon would say, “Hey, I’ve got three very talented, capable people running my bars. They all just happen to be women.”

Liz Vilardi, owner and wine director of Belly Wine Bar, The Blue Room and Central Bottle Wine and Provisions in Cambridge, Massachusetts, believes that any women working in the spirits industry need thick skin. “You can have no agenda in the sexism area at all because you have to be ready for everything; dirty jokes, offensive comments, diversity, adversity and the like.”

Katie Emmerson

Liz Vilardi

Naomi Levy, bar manager at Boston’s Eastern Standard, has some advice for women interested in a career in the spirits industry. “Work hard, absorb as much information as you possibly can, and learn from others,” she says. Levy believes that bartenders, regardless of sex, should be friendly, knowledgeable and willing to ask for help if they need it. “There are so many facets of this industry that make it possible for you to find your niche. It’s an industry of long hours and hard work, but is also incredibly rewarding.”

Levy welcomes the evolution of more and more women in the industry. “More women are finding it is a profession that really suits them.” She says that her intuition and the ability to read guests makes her very well suited for this type of work. “Also, it doesn’t hurt that women have great palates for wine and spirits.”

Photo by Lisa Richov

Photo by Mike Diskin

Photo by Michael Piazza

Women have taken a strong leadership role in the mixology movement over the past few years. “We have some pretty amazing trailblazers to thank for that- women such as Audrey Saunders, Julie Reiner, and even as recent as Meaghan Dorman and Lynnette Marrero,” says Katie Emmerson, bar manager at the Hawthorne in Boston.

Naomi Levy

She adds that women in major roles in the spirits industry are nothing new. “It’s just that the most obvious place you see women is in front-of-house roles, and it seems like that’s where we’ve always been.” Many people may not know that the industry wasn’t always male dominated.” Equality has made it so that females in the industry are gaining more and more success and recognition now.

As women begin to get more involved in this industry, the excitement will grow, but, Levy believes, there’s a long way yet to go. “We as women, need to remember that we are not in competition with each other, but instead should support one another. We should help create networks to grow and build this industry and work together to find ways to continue to encourage more women to join our industry (which can still sometimes be less than inviting to women). Together we can not only help push women forward in our field, but push our entire field forward.”

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By Mike Gerrard

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Malibu has been making flavored rum since before the term was invented. Originally created on the Dutch Caribbean island of Curaçao - and the Dutch know a bit about distilling - it began life as a fruit drink that was flavored with rum, and not the other way around.

Today from its home on Barbados, Malibu remains one of the most recognized brands in the world, thanks to its iconic white bottle that can be spotted 50 yards away across a dimly-lit bar. But you don’t stay ahead of the game by relying on past history, and like many of the best-known spirits brands Malibu has to balance tradition with innovation.

Take their Malibu Red, a drink that combined Malibu’s coconut rum with a kick of tequila, or their Malibu Rum Sparklers. These combined Malibu with coconut water and carbonated them to create a cocktail in a champagne glass. In the case of the Peach Sparkler, it produced a drink that was a cross between a rum cocktail and a Bellini.

“Malibu is not afraid to push the envelope and provoke the rum category,” says the company’s Senior Brand Manager, Mara Washington. “Malibu has launched a number of items over the years. One of the more recently successful launches has been the introduction of Malibu Cans…available in single-serve 200ml cans in four different flavors: Cranberry, Pineapple, Fizzy Pink Lemonade and the newly-introduced Malibu Island Spiced & Club Soda. In less than two years, the cans have surpassed expectations and are one of the most requested Malibu items via our social channels.”

The peach flavor that proved popular as a Malibu Rum Sparkler makes a return in a new Malibu Peaches ‘n’ Cream bottled option. “There’s a built-in demand for spirits with confectionery flavors,” says Washington.

“Consumers are seeking a sense of nostalgia. Peaches ‘n’ Cream allows consumers to take a walk down memory lane while having their treat and drinking it, too!”

As varied as the flavors, is the range of music artists Malibu has partnered with over the years. “Friends of the brand in previous years,” says Senior Brand Manager Josh Hayes, ‘”have included Ciaro and Taio Cruz, Ne-Yo, Lauren Conrad, Maroon 5 and OneRepublic. But for the summer ahead, our plans will focus less on the bands, and more on the fans! By putting fans first during our summer 2015 music activations, Malibu will bring them incredibly immersive experiences that will heighten their enjoyment of their favorite artists before, during and after seeing them perform live.”

Malibu’s familiarity, though, is a double-edged sword.

It’s easy to overlook the familiar, when people are forever searching for new brands, new experiences.

Mara Washington wants to remind bartenders that, “As a coconut-flavored rum, Malibu is known for its mixability and is great for making delicious cocktails.”

DRINK INNOVATION Photos courtesy of Malibu Rum

Cape Peach Cooler INGREDIENTS

1 Part Malibu Peaches N’ Cream 1 ½ Part Cranberry Juice ½ Part Soda Lime Wedge PREPARATION

Build over ice in a Highball glass.

Garnish with a lime wedge.

Fuzzy Sunset INGREDIENTS

1 Part Malibu Peaches N’ Cream ¼ Part Lemon or Lime Juice ¼ Part Simple Syrup 4 Raspberries PREPARATION

Pour all ingredients in a shaker, shake with ice until cold and strain into a shot glass, garnish with raspberries.

Poolside INGREDIENTS

3 Parts Malibu Sparkling Peach 1 Part Orange Juice ¼ oz. Simple Syrup PREPARATION

Build in a chilled champagne flute. Garnish with an orange zest.

As for what’s on the horizon for Malibu, Washington is upbeat but coy: “Malibu will continue to push the boundaries,” she promises, “and offer new and exciting products. The future is bright!”

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LOW PROOF

COCKTAILS When Less is More 84

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COCKTAILS THAT PACK A LOW PROOF PUNCH

By Christopher Osburn Photos Courtesy of Campari, USA

T

he current cocktail boom is in no small part being fueled by the reemergence and appreciation of the classic cocktail. Many of these cocktails are high proof and therefore sipped only in limited quantities. Drinkers interested in something on a lighter note have fewer options, but that’s about to change. Naomi Levy, Bar Manager at Boston’s Eastern Standard has begun to notice a surge at the opposite side of the spectrum. Low-proof cocktails are becoming popular for those wanting to enjoy several drinks while still keeping their wits about them. “Low-proof spirits are great especially when trying to get the most out of your night,” she says.

Levy admits to being a bit of a lightweight herself when it comes to alcohol imbibing and thinks that the low proof trend is appealing for those sitting at the bar as well as working behind it. Bartenders can still create complex, flavorful drinks using low-proof spirits that won’t knock you off your barstool. She knows a thing or two about bar culture since she’s been behind one since the age of eighteen.

According to Levy, there are a few reasons for hailing low-proof. The first is people aren’t always looking for a drink that packs a punch and may want to enjoy several throughout the night. Another is the simple fact that many low-proof spirits are complex and delicious. “Spirits like vermouth, sherry and certain amaros have great flavor to them,” says Levy. “They lend themselves really well to mixing. While these spirits have classically been used as modifiers, more and more bartenders are finding they hold real appeal as the base of a drink, too.”

Levy’s go-to base for a low-proof cocktail is sherry, “though I’m in love with Dolin Blanc right now,” she quips. “I drink it on the rocks with a splash of soda and a twist.” Cochi Americano is another one of her favorite ingredients. “Braulio Amaro Alpino is one of my favorite amaros and clocking in at 21% makes it excellent as a digestif after a meal or mixed in a cocktail that will pack a very flavorful punch.” We like that.

Lillet Rouge Sangria INGREDIENTS

3 Parts Lillet Rouge or Blanc ½ Part Fresh Lime Juice Lemon-lime Soda Diced Fresh Fruit of choice (berries, apples, grapes, oranges, etc.)

PREPARATION

Build cocktail over ice in a wine glass or Collins glass and stir to combine.

Top with lemon-lime soda and garnish with an orange slice.

Americano INGREDIENTS

1 oz. Campari 1 oz. Cinzano Rosso Vermouth Splash of Club Soda PREPARATION

Pour Campari and Cinzano Rosso Vermouth over ice in a rocks or highball glass. Add a splash of club soda. Garnish with an orange twist.

Hanky Panky INGREDIENTS

2 Dashes Fernet Branca ½ oz. Dry Gin ½ oz. Carpano Antica PREPARATION

Shake with ice and strain into a highball glass. Garnish with an orange peel.

Aperol Spritz First to come up with a low alcohol aperitif with only 11 percent alcohol.

INGREDIENTS

2 oz. Aperol 3 oz. Prosecco 1 Dash Soda PREPARATION

Add ice and a slice of orange, pour in the prosecco, the Aperol and add a dash of soda. Garnish with slice of orange.

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COCKTAILS

GET

KEGGED

By Megan Eileen McDonough Photos by Rachel Nobrega & Neil Burger

K

egs have been lining the walls of college frat houses for years, but that’s not the only place you’ll find them these days. Now, restaurants are teaming up with legendary mixologists to give the classic beer keg a touch of sophistication.

Both effective and efficient, kegged cocktails are the best of both worlds. There’s no fermentation to worry about and the oxygen free environment keeps large batch beverages fresh and delicious.

Kegging also gives bartenders the ability to make both still and carbonated cocktails by manipulating the gas options.

For master mixologist Jan Henrichsen, kegging her cocktails is the easy part. As the Beverage Director for Evanston-based restaurant Found, it takes her only ten or fifteen minutes to fill a keg while the real challenge lies in writing a recipe and scaling it up. Of course, this is child’s play for a person like Henrichsen, who has over two decades of experience working in the wine, beer and spirits industry. Some of Found Kitchen and Social House’s cocktails include Peach Tea John Daly’s, Dark and Stormy’s and the Pink Ginger Paloma. They’ve also batched a gooseberry and chocolate orange sour and Manhattans and Negronis are next on their list.

Aperol Spritz on Tap at Bonanno Brothers Pizzeria

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Found works with a seasonal menu that allows Henrichsen creative license to experiment with ingredients and flavors. Every cocktail reflects Found’s smart and simple approach toward cuisine and their five-gallon kegs usually tap out in less than a week. Cocktails are typically light and refreshing and Henrichsen preserves fresh fruits in shrubs, syrups and infusions to last through winter.

As for their most popular cocktails, it’s a tie between the G&T Rethunk, which is a deconstructed gin and tonic with cinchona and tonic syrup, and the Granny S., a fat-washed butter and apple bourbon with a cider syrup.

“This summer, we had a short-lived, but super popular Rhubarb Pisco Sour that we made a ton of, and a Chartreuse and Herb Smash,” says Henrichsen.

Kegged Cocktails at Found While kegged cocktails have certainly increased in popularity over the past two years, the trend is not entirely new. Adam Hodak, beverage director for Bonanno Concepts, points out that Jose Cuervo Margaritas on tap date back 10-15 years ago. “Tap wine and cocktails require the same equipment, which is different from a draft beer system. Putting wine or cocktails on an existing beer tap will only do two things: ruin a good beer system, and require you to replace everything,” explains Hodak.

With a firm grasp on the system, it’s no surprise that Hodak serves his own recipes at Vesper’s Lounge, one of Bonanno Concept’s bars and restaurants based out of Denver. Vesper’s has a primarily Mediterranean/Greek menu that pairs well with acid-based cocktails. “I like to serve classic cocktails with a twist. For instance, with the Dark & Stormy and the Paloma, I use a house-made salted grapefruit soda,” explains Hodak.

The Old Fashioned, made from a recipe of Russell’s 10 Year Bourbon, local honey and oak-aged, housemade orange bitters is Vesper’s most popular kegged cocktail by far.

A big part of Hodak’s bartending philosophy is connecting old recipes and communicating them to guests in a contemporary way. He makes six types of bitters: Decanteur, Stomach, Aromatic, Broker’s (also known as Bogart’s), Abbott’s and Orange, all from recipes dating back to anywhere from 1862-1883.

Dark & Stormy, Hawaiian John Daly, Paloma, Silver Gin Fizz, Bouldevardier, Mai Tai and Aperol Spritz are a few of the cocktails served since Vesper’s 2012 opening.

Tad Carducci and Paul Tanguay own The Tippling Bros. beverage consulting company and are among the innovators bringing the kegging concept to life. Tavernita, a Spanish and Latin-inspired joint in Chicago’s River North neighborhood, is one of their most notable partnerships. Upon first entering the tapas bar, one might never suspect that the long row of wooden tap heads mostly belong to kegged wines, cocktails and sangria.

For the most part, kegged cocktails are still far and few but that’s definitely changing. The result is a far more upscale approach to the classic beer keg, which in turn, draws in a new and much larger crowd of customers.

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Wil Wheaton &

Newcastle Scotch Ale Making Beer That Doesn’t Suck

By Mike Gerrard Images Courtesy of Heineken, USA

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NEWCASTLE BROWN ALE IS ONE OF THE BEST-KNOWN BRANDS IN THE UK, WHERE IT’S TRADITIONALLY BEEN KNOWN AS A WORKING MAN’S DRINK EVER SINCE IT WAS LAUNCHED IN 1927. ORIGINALLY BREWED IN THE GRITTY INDUSTRIAL NORTHERN CITY OF NEWCASTLE-UPON-TYNE, IT’S NOW MADE BY HEINEKEN THOUGH STILL IN THE NORTH OF ENGLAND, AT THE 19TH-CENTURY JOHN SMITH’S BREWERY IN THE TOWN OF TADCASTER, 90 MILES SOUTH OF NEWCASTLE. More recently, however, Newcastle Brown Ale has been seen around the world as a cool guy’s drink, and it now sells more in the USA than in its original UK market.

To build on that success, Newcastle is launching a new series of collaborative brews, beginning with Newcastle Scotch Ale, promoted by actor Wil Wheaton. Wheaton is famous for his roles in movies like Stand By Me and Toy Soldiers, and in TV series including Star Trek: The Next Generation and The Big Bang Theory, where he plays himself.

But Wheaton has another role that’s not so well-known to the public: as a home brewer. He both brews and blogs as the Devil’s Gate Brewing Company.

He’s even developed his own home brewing kit, sold through Northern Brewer, to produce a VandalEyes Pale Ale. It’s received 5-star rave ratings from home brewers on the Northern Brewer website, one saying it’s the best beer he’s ever made. Safe to say, when it comes to beer Wil Wheaton knows what he’s talking about.

Newcastle Scotch Ale is brewed in collaboration with Newcastle’s sister brewery, Caledonian, the oldest brewery in Edinburgh. Newcastle’s idea is to work in cooperation with some of Europe’s oldest and finest breweries to produce brews that stay true to the Brown Ale roots but bring in a freshness to the traditional recipe.

So what does Wheaton think of the English-Scottish collaboration that has produced Newcastle Scotch Ale? “It’s a well-balanced, malt-forward brew with a delightful velvety finish,” he says, before adding in a less technical manner: “Basically, Newcastle and Caledonian make a kick-ass beer that does not suck.”

The Caledonian Brewery was founded in 1869 and the new Scotch Ale is brewed in those original 1869 copper kettles, heated with open flames, and using wholeflower hops. It’s a new brew that’s as traditionally British as you can get, with rich and complex flavors, and packing a punch at a strength of 6.4% ABV. The Newcastle Brown Ale Brand Manager, Brett Steen, is naturally delighted to get beer aficionado Wil Wheaton behind the new ale.

“One of our dreams,” says Steen, “is to get rid of the ‘intimidation’ factor that prevents so many people from foregoing boring ‘yellow beer’ and enjoying more interesting brews. Wil is an inviting and knowledgeable guy, and we’re stoked that he’s taking this herculean effort of humor and wisdom onto himself so we don’t have to.”

Newcastle Scotch Ale is a limitedtime offering and will be followed by other Newcastle-Europe collaborative brews throughout 2015.

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RETRO COCKTAILS DALLAS BARMAN MICHAEL MARTENSEN CREATED A COCKTAIL MENU AT KNIFE USING SIGNATURE COCKTAILS TO COMPLEMENT THE STEAKHOUSE EXPERIENCE. HE REIMAGINED RETRO MIXTURES INCLUDING SEX ON THE BEACH AND AN ARTISANAL LONG ISLAND ICED TEA, ALONG WITH SOME OF THESE OLD SCHOOL FAVORITES FROM THE 60’S AND 70’S. Photos by Kevin Marple

MELONBALL INGREDIENTS 2 oz. Melon Infused Vida Mezcal 1 oz. Lime Juice ½ oz. Agave Nectar 1 Pinch Sea Salt 1 oz. Fresh Pineapple Juice PREPARATION Add all ingredients to shaker, add ice and shake hard. Strain into cocktail glass then garnish with melon balls.

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PISCO PUNCH INGREDIENTS 2 oz. Pisco Portón 1 oz. Lime Juice 1 oz. Pineapple Syrup 2 Dashes Tiki Bitters PREPARATION Add all ingredients to shaker then shake hard. Strain over crushed iced then garnish with cherry and pineapple spear.

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PLANTERS PUNCH INGREDIENTS 2 oz. Appleton Rum ½ oz. Simple Syrup ½ oz. Grenadine 1 oz. Lime Juice 3 Dashes Angostura Bitters PREPARATION Add all ingredients but grenadine to cocktail shaker.

Shake hard then strain over crushed ice into Collins glass. Float grenadine and garnish with orange and pineapple slice.

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HARVEY WALLBANGER INGREDIENTS 1 ½ oz. Aylesbury Duck Vodka 3 oz. Orange Juice ½ oz. Galliano Foam PREPARATION Add juice and alcohol to Collins glass, top with ice then garnish with foam and orange wedge.

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SPOTLIGHT

HOTSPOT

A Better Way to ExperiencE THE

Boulevard

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BLVD.

COCKTAIL COMPANY

By Sara Kay Photos by Anthony Mair

If

you’ve ever had the opportunity to visit Las Vegas, you know that it has a bit of a reputation. It’s known for the glamorous pool parties, the crowded nightclubs and fine dining, the seemingly never-closing casinos, and the over-sized frozen drinks that seem to be served at every possible stop across the legendary Vegas Strip. Thankfully for Vegas, it can now be known for serving some of the best cocktails in the country, due in part to Ryan Doherty and his team at BLVD. Cocktail Company.

Originally the owner of Commonwealth and Laundry Room, Doherty saw Vegas as the perfect destination for a craft cocktail bar; everyone here is looking for a win, why not have it be in a martini glass?

Having a craft cocktail bar not only survive on the Vegas Strip, but thrive as well, is no easy task. Having to compete with inexpensive beers and daiquiris in 32 oz. souvenir cups is certainly a challenge, but the expansive and eclectic cocktail menu at BLVD. Cocktail has managed to sweep Vegas visitors off their feet, drawing them in with a menu that is very brown spirit-forward.

“It’s a really good experience here, especially for the tourist walking around the strip,” said Doherty. “People like ducking in and

Juyoung Kang, Head Bartender at BLVD. Cocktail, has helped to make the menu a perfect balance of classic cocktails and modern cocktails, while also keeping them approachable.

“We’ve dubbed our version of the Boulevardier as our signature cocktail, made with Aperol, Aztec Chocolate Bitters, Templeton Rye and Carpano Antica,” said Kang. “Ours is approachable for a boozy cocktail.

It has a sweetness, it’s smooth and familiar with the chocolate, it’s something people can relate to. We like to tell people that craft cocktails aren’t scary, because a lot of people come in and get overwhelmed. If there’s something you can’t figure out, we’re here to help you. We can make anything happen.”

“It’s a strong, vegas-y cocktail as opposed to the rest of the cocktails that are around us, all over-sized beers and slushies,” said Doherty. You go in and you get this rye drink that comes in a glass and with a simple garnish, and that’s what our bartenders try to promote.”

With a place like BLVD. Cocktail Company, Las Vegas now has another thing it can be known for, and proud of. While it will always sport the casinos, pristine pool parties and one-of-a-kind nightlife scene, it can now boast a boisterous and entertaining cocktail bar, serving up some of the best craft cocktails Vegas visitors have ever seen. Cheers, bon vivant!

getting a proper Manhattan or Boulevardier.

It’s been a hit because of the uniqueness.

We’re not unique everywhere, but we’re not stealing it from anyone.”

BLVD. Cocktail may be mixing up some of the most creative craft cocktails in town, but they certainly aren’t marketing themselves as the typical city speakeasy, fully-equipped with dim lighting and understated music. Quite the opposite, in fact, BLVD. Cocktail has live music almost every night, and hanging above the stage is a pulsating art piece, made up of 8,000 light bulbs and 6,000 LED lights. Understated, BLVD. Cocktail is not.

“It’s overly detailed without being too whimsical,” said Doherty. “As far as entertainment, we only hold 80 people so you’re close to the entertainment no matter what. You get this electric, lively feeling of connecting with a band, or even if it’s just a solo vocalist, they have so much interaction with the crowd that they become part of the show, and you want to be part of it.”

Juyoung Kang, Head Bartender at BLVD. Cocktail

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LAST CALL

CHILLIN’ WITH

Paola Núñez

Drink

Definitely red wine.

Photo by Chino Moro

INTERNATIONAL COVER GIRL AND MULTI-TALENTED, AWARD WINNING ACTRESS PAOLA NÚÑEZ TAKES THE U.S. BY STORM STARRING AS THE FEMALE LEAD, REINA ORTIZ IN REINA DE CORAZONES, SET IN LAS VEGAS, WHERE THE GLAMOROUS NIGHTLIFE AND CASINO PLAY A PROMINENT ROLE.

On Greenpeace

Advocating for a campaign called “Circo Sin Animals,” which means “Circus Without Animals,” we fight for animal rights and their freedom.

Thanks to our campaign, many places in Mexico have prohibited the use of animals in the circus.

Down Time

I have become a very boring person. When I have a day off, I like to stay home and relax. I stay in my pajamas all day.

Dining Out

I currently live in Miami and I love this little Mediterranean restaurant called Mandolin. In Mexico City, my favorite restaurant is Maximo. In New York, I love to go to the River Café.

Future

I have produced films and some plays in Mexico and Argentina, but I’m obsessed with TV dramas. I have worked in theatre, film and, of course, soaps, but I really want to explore that genre.

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THE VODKA THAT MIXES WELL, BUT NEVER BLENDS IN.

SAVOR STOLI® RESPONSIBLY. Stolichnaya®. Raspberry Flavored Premium Vodka. 37.5% Alc/Vol. (75 proof).

Stoli Group USA, LLC, New York, NY ©2015 Spirits International, B.V.