Chilled Magazine - Volume 8 Issue 6 by Chilled Magazine

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LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2015. BACARDÍ, BACARDÍ UNTAMEABLE, THE BACARDÍ GRAN RESERVA MAESTRO DE RON TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUMS - EACH 40% ALC. BY VOL.

SIP RESPONSIBLY Â©2015. GREY GOOSE, ITS TRADE DRESS, THE GEESE DEVICE AND FLY BEYOND ARE TRADEMARKS. IMPORTED BY GREY GOOSE IMPORTING COMPANY, CORAL GABLES, FL. VODKA 40% ALC. BY VOL. DISTILLED FROM FRENCH WHEAT.

DISTILLED ONCE. BECAUSE WHEN YOU START WITH THE BEST, ONCE IS ENOUGH. Our continuous column distillation process is specifically designed to capture the unique quality of Franceâ&#x20AC;&#x2122;s finest wheat.

CONTENTS

VOLUME 8 - ISSUE 6

Alessandra Ambrosio for VO|CO Vodka And Coconut Water

Strike a Chord

The Latest in Sonic Aging

That Mandarine Flavor Adding Some Zest to Classic Cocktails

Miniature Masterpieces

Moonstruck Chocolate Co. & Oregon Distillers

Recipes

Cuddle-Buddy Cocktails

Hot Spot

Hard Rock Cafe Times Square, New York City

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features

CONTENTS

VOLUME 8 - ISSUE 6 VOLUME 8 - ISSUE 6

PUBLISHER Jeff Greif

departments

Editor’s Note

8 A Message From Naomi Levy

Bottoms Up!

10 Cool Products - Stuff You Need to Know About 12 Cool Bottles - So Fancy 14 How to - How To Saber a Champagne Bottle

EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITOR Vicki Cruz ADVERTISING COORDINATOR Kristen Reed MARKETING DIRECTOR Max Ferro MARKETING COORDINATORS Joy Sinacore, Zachary Lee, Mihi Joshi

The Locals

18 Bartender Submission - Dan De Los Monteros 20 Bartender Submission - Julie McElroy 22 Sommelier Profile - Aldo Sohm 24 Featured Mixologist - Merike Palmiste 26 Distillery Profile - Craigellachie Scotch Whisky 28 Crafting Cocktails - House Made With Jeff Moll 30 Spirited Event - For the Love of Cocktails, Back Bar USA 32 Distillery Profile - Lustau Sherry 34 Brand Owner Profile - Michel Roux, Crillon Importers 36 Bartender’s Choice - Gift Giving, Bacardi 44 Spirited Smoke - Cheech Marin, Live Better 46 Spirituous Roots - Blackwell Rum, Island Life

Advanced Mixology

50 Drink In History - The Champagne Cocktail 52 That’s The Spirit - Korbel Cocktails 54 Food Know How - Truffles 56 In the Know - Booth’s Finest Dry Gin 58 Mixing Season - RumChata, Winter Warmers 60 Brand Spotlight - Opal Nera

CHILLED AMBASSADOR PROGRAM NATIONAL DIRECTOR Steven Dragun ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Judi Laing, Frankie Corrado, Michael Tulipan, Megan Eileen McDonough, Francine Cohen, Cydnee Murray, Shawn Evertsen, Ruth Tobias, Mathew Powers, Lanee Lee CONTRIBUTORS Lanee Lee, Richard Fri, Naomi Levy, Patrick Cappiello, Ruth Tobias travelsquire.com PHOTOGRAPHY Cover Photo: Yu Tsai Images: Shutterstock.com

Mix It Up

16 Behind the Mixer Bar 40 Celebrity Sippers - Fortune 100 42 Mix Well - Kick It Up, Agave Loco 48 Buzz Worthy - Savory Cocktails 62 Shaking & Stirring - Launches 80 Last Call - Chillin’ With Jonathan Kite

ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel

SUBSCRIPTIONS Subscribe for our print edition at chilledmagazine.com. Tablet version is fully interactive and available for Apple and Android devices. Search CHILLED in the iTunes Store or Google Play, or visit chilledmagazine.com for more details. CHILLEDMAGAZINE.COM

HOW TO REACH US INFO@CHILLEDMAGAZINE.COM ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155

CHILLED VOLUME 8 ISSUE 6 DECEMBER/JANUARY 2016 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA, LLC. 321 STEEPLE WAY, ROTTERDAM, NY 12306. APPLICATION TO MAIL AT PERIODICALS POSTAGE PRICES IS PENDING AT ALBANY, NY AND OTHER ADDITIONAL MAILING OFFICES. POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MEDIA, LLC. 321 STEEPLE WAY, ROTTERDAM, NY 12306.

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CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 8 - Issue 6 Copyright ©2015 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademarks owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

BODEGAS WILLIAMS & HUMBERT Like other Spanish traditions, Sherry wine has transcended time and space to now be enjoyed by the most discerning tastes.

palmbay.com

EDITOR’S NOTE

VOLUME 8 - ISSUE 6

I would call myself a fairly frugal person. I live comfortably in a small apartment without many frills. I don’t buy expensive clothing or electronics. I don’t own fancy jewelry or watches. I drive a modest car. But when it comes to food and drink, I don’t bat an eyelash at dropping some serious dough on a fantastic meal. I will happily treat myself to a glass of high end Scotch or order a bottle of premiere cru Champagne. Do the tasting menu? Of course. Truffles? Yes, please. And when it comes to cocktails, there is something so simple and yet so decadent about enjoying a well-made cocktail in your favorite cocktail bar. And why not treat yourself to a Manhattan with a 10-year-old rye? Or an Alaska with VEP Chartreuse? There are no two ways around it. Beautiful spirits make for beautiful cocktails. Now of course, this is perhaps not an everyday thrill (though the occasional random Tuesday certainly deserves a bit of lavishness), but there is no better time of year to treat yourself and the ones you love. There is no better time of year to get together with friends and share in an experience together. For me it is that shared experience that is the ultimate luxury; sharing a magnum of Belgian beer with a group of friends, or sharing that perfect bite of a decadent meal with a loved one. These experiences are always worth their weight in gold. In this issue of CHILLED, you’ll find some of the many ways you can indulge in the spirit of the season from luxurious spirits to sophisticated cocktails to treat yourself and the one’s you love.

Naomi Levy

Naomi Levy is one of Boston’s most promising young bartenders. Since starting as a bartender at Eastern Standard in 2010, she has worked her way up to be the 3rd ever bar manager of the now 10 year-old landmark. Eastern Standard is widely regarded as one of the premier cocktail bars in the country and under Naomi’s leadership won Best American Restaurant Bar at Tales of the Cocktail, 2015. She was named one of Zagat’s 30 under 30 in 2014 and received the Star Chef’s Rising Star award in 2015 with a Community designation. She is also a competition champion, winning two nationals, the Barenjager and the Bacardi Legacy national competitions both in 2013, earning her a spot in Moscow at the 2014 Global competition.

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Photo by Lisa Richov

GUEST EDITOR NAOMI LEVY

distinguished by taste

elit™ by stolichnaya® is the ultra-luxury vodka crafted with a focus on precision. it’s not just vodka. it’s a single-minded pursuit of perfection.

Four-time Platinum award Winner

elitbystoli

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT MAPWARE GLASS

Made in the USA with eco-friendly manufacturing, theUncommonGreen offers striking glassware etched with maps of top U.S. and global cities that will complement the trimmings at your next dinner party. theuncommongreen.com

COCKTAIL KITS 2 GO Photo by Cody Petts

Everything you need to craft cocktail classics all in one pocket-sized, take-anywhere package. The Old Fashioned and the Classic Daiquiri kits include everything needed to craft a perfect, premium classic cocktail every time. The most convenient way to craft a libation on the go, all tucked into a cool vintage travel tin. cocktailkits2go.com

THE BOTTLE OPENER

Created by Discommon, known for their avante-garde design and left-of-center concepts, The Bottle Opener is machined from aerospace grade aluminum. Serious beer drinkers will appreciate the distinct shape and sculpted pattern design, resulting in the ultimate grip and comfort. discommon.com/opener

JACK RUDY ROOT-SOAKED CHERRIES

Art in the Age ROOT liquor is based on an 18th century recipe for root tea, the predecessor to what we know as root beet. The collaboration between Rudy and ROOT combines fresh Bordeaux cherries that Jack Rudy uses in their traditional Bourbon Cocktail Cherries with a blend of ROOT to create an exotic riff on the traditional cocktail cherry. store.artintheage.com

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Distilled when you couldnâ&#x20AC;&#x2122;t afford it . ( We trust things have changed.)

Go to glengoyne.com for further details on the Glengoyne collection.

Take your time, enjoy your drink responsibly. Imported by Shaw-Ross International. SHAW-ROSS.com

BOTTOMS UP!

COOL BOTTLES

SO FANCY ONEHOPE WINE

The wine brand that integrates cause and impact in every bottle launches a special edition Sparkling Brut in collaboration with the Trevor Project, the leading national organization providing crisis intervention and suicide prevention services to LGBT youth. Encased in a rainbow glitter-encrusted bottle, a tribute to the community and its allies’ Pride Flag, profits of each bottle go to The Trevor Project.

THE GLENLIVET WINCHESTER COLLECTION

Fifty years of craft comes to life with an introduction to The Glenlivet’s first collection of rare 50-year-old single malt scotch whiskies. “Vintage 1964” is the first release from the precious collection. Befitting its price tag, no expense has been spared in creating the vessel that houses it. Every element is hand crafted by artisans from the British Isles, from handblown glass to the inclusion of precious materials such as rose gold and ‘Cairngorm Stone’.

LOUIS XIII

Extremely coveted cognac with an iconic Baccarat crystal decanter, Louis XIII is blended from up to 1200 eaux-de-vies, the youngest of which is 40 years old, the bottle melds luxury and a touch of history.

MCIII

Moët & Chandon debuts its newest ultraluxury prestige cuvée, a rare blend of vintage champagnes spanning a decade. This new wine represents over 10 years of leadership by Moët & Chandon Chef de Cave Benoît Gouez. Composed not only of numerous vintage champagnes, but of wines aged in three distinct environments: stainless steel, oak and bottle. Further, its innovative packaging combines wood, steel and glass, a nod to the three aging environments.

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BRIGHTEN UP ANY COCKTAIL!

FLOAT IT!

TOP OFF ANY OF YOUR FAVORITE COCKTAILS WITH KORBEL CALIFORNIA CHAMPAGNE FOR A BETTER AND EVEN BRIGHTER EXPERIENCE!

C E L E B R A T E R E S P O N S I B L Y. ©2015 F. Korbel & Bros., Guerneville, Sonoma County, CA. Producers of ﬁne California méthode champenoise champagnes for 133 years. KORBEL is a registered trademark. All rights reserved. KO R B E L . C O M | R E S P O N S I B I L I T Y. O R G

BOTTOMS UP!

HOW TO

HOW TO SABER A CHAMPAGNE BOTTLE

HOLIDAYS ARE A TIME FOR FESTIVITY AND INDULGENCE. WHETHER IT’S THE FOOD, THE DRINK, OR THE PRESENTATION, WE OFTEN GO ALL OUT. THIS YEAR, GO A LITTLE FURTHER BY SABERING THE CHAMPAGNE BOTTLE RIGHT IN FRONT OF YOUR GUESTS!

abering expert Patrick Cappiello of Pearl and Ash wasn’t always an expert at sabering. “A client that was a regular at Veritas was one of the biggest collectors of Champagne in NYC,” he recalls of how he got started. “He would come to Veritas with a saber in his bag, and saber bottles in the restaurant. I learned how to saber from him, and I saw how excited it made people to watch a bottle being sabered. When I moved to the restaurant Gilt, I didn’t think about sabering for about three to four years. It was at Gilt’s closing party that I hopped on the bar with a magnum of Dom Pérignon 2000 and sabered it, and the crowd erupted. Then when we opened Pearl and Ash, it was at the New York Times party that I hopped on the bar with a Jerobaum of Pierre Péters and a chef’s knife. It became a tradition from then on. Now I use a four-foot-long sword with a skull on the handle.”

Step 1

Step 2

Step 3

Photo by Gary He Remove the foil and cage Starting with a well-chilled bottle of Champagne, remove the foil cap completely otherwise it can obscure the blade’s point of contact. Once the foil is removed, remove the cage (which holds the cork in place) slowly, pointing it away from any people.

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Saber Away Holding the base of the bottle firmly in one hand, find the “seam” that runs alongside the bottle. Using the backside of a heavy chef’s knife held at a 45-degree angle, pass the knife along the bottle using a swift motion, making contact with the tip of the neck.

Step Back As the neck knocks off, the pressure inside the bottle will send the cork and glass flying, leaving the wine inside the bottle still safe to drink.

PATRICK CAPPIELLO Patrick Cappiello honed his sommelier skills at some of New York City’s finest restaurants including Gilt and Veritas before opening the more laid back Pearl & Ash in the Bowery. The New York Times critic Pete Wells called Pearl & Ash “one of the city’s most exciting places to drink wine” and included the spot as one of “The Best Restaurants of 2013”. This led to the opening of the French restaurant Rebelle. Patrick has become one of the wine industry’s most notable luminaries, he has even landed himself a position as the wine columnist and host of a wine video series for Playboy. Photo by Daniel Kreiger

TIPS

Make sure to chill your bottle ahead of time. A well-chilled bottle has lower pressure, and it allows you to make a clean cut more easily. If the bottle is too warm, you run the risk of it exploding.

You must use a heavy chef’s knife or a sword. A butter knife will make it much more difficult.

GO PRO

Make sure your knife makes clean contact with the tip of the neck. There should be no chopping involved.

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MIX IT UP

BEHIND THE BAR

BEHIND THE

Mix e r BAR

OLD LIMESTONE MIXING WATER

Old Limestone is the first bottled water to be sourced from an ancient limestone aquifer that runs underneath the Kentucky bluegrass region, the same one used by bourbon distillers for centuries. Hence, this water pairs perfectly as a splash or in ice cubes with bourbon. If you are going to drink high-end bourbon, shouldn’t you mix with a high quality water?

INDI & CO.

Using Old World ingredients and techniques this first of its kind distilled botanical mixer is versatile, artisanal and produced using handcrafted distillation and maceration processes. All of its ingredients are 100 percent natural, using only real flavors in their purest form. Indi’s botanical mixers can be paired with high-end spirits, including gins and vodkas.

BE MIXED

Available in three distinct flavors (Ginger Lime, Margarita, Cucumber Mint), each single-serve bottle makes it convenient and simple to prepare cocktails. All natural, zero-calorie, with zesty pops of flavor, Be Mixed pairs with a variety of spirits. It’s a foolproof alternative to heavy syrups and juices and can even be served over ice for a mocktail.

R.S.V.P.

Zero-calorie, zero sugar cocktail mixer R.S.V.P. Cocktail Skinnies come in three flavors: Miami Breeze, Baja Margarita and NY Cosmo. Made with only 100 percent plant-based ingredients, with all the ingredients being completely recognizable, such as stevia sweetener, which gives the mixer a subtle sweetness with no aftertaste.

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Welcome to an exclusive world. A world of possibilities... Rediscover it. The great diversity of flavors and styles in Sherry wines offers a world of possibilities to bartenders and mixologists. Many of them have already been using Sherry in their recipes while others have only recently joined the trend.

SHARE YOUR LOVE FOR LUSTAU WITH #SHERRYLOVERS @emilio_lustau

@LustauSherry

@BodegasLustau

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Photos by Dan De Los Monteros

Dan De Los Monteros Chop Shop Chicago, Illinois

Head mixologist Dan De Los Monteros has been tending bar in the Chicago craft beer and cocktail scene for over a decade. He currently leads the bar program at Chop Shop, Chicago’s only butcher/ bar/restaurant/event space that hosts live shows. His crafty cocktail menu features everything from frozen orange soda slushies to vermouth flight pairings and includes an outstanding house made charcuterie and Malort on tap. Inspired by the classics, his original cocktails incorporate new uses of house made ingredients, teas, and fresh juices. His program also focuses largely on the opposing forces of fire and ice. For De Los Monteros, “ice plays a huge roll in altering our cocktails, not just for watering them down,” he says. “Oh and fire, lots of lighting drinks on fire.”

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MORETTI’S MANHATTAN INGREDIENTS

2 oz. Bulleit Rye 1 oz. Carpano Antica Sweet Vermouth 1 dash Bitter Cube Cherry Bark Vanilla Bitters 1 dash Angostura Bitters ¼ oz. house made Dark Sweet Cherry Juice (Infused with vanilla cinnamon)* PREPARATION

*Dark Sweet Cherry Juice: 6 cups water, 6 cups sugar and bring to a boil. Add 5 cracked cinnamon sticks and 3 Madagascar vanilla beans that are cut and scrapped from the inside. Use the scraped beans and pulp in the boil. Boil for 30 minutes then remove from heat. Strain through a chinois directly over 5 lbs. of frozen dark sweet pitted cherries (Dole). Let infuse for 24 hours in sealed container in refrigerator. Make sure cherries are completely submerged. Combine ingredients, using ¼ oz. of infused cherry juice. Garnish with infused cherry and orange swath in coupe glass.

Why craft premium spirits and then compromise the experience by masking the flavor with poor quality mixers? Think of the fabulous spirits on the market today: subtle tastes crafted and blended over generations. Yet until now the only option has been to drown these spirits with poor quality mixers. Fever-Tree was launched to change that. At Fever-Tree we use only the highest quality ingredients, sourced from small specialist suppliers all around the world.

For more information contact: Brands of Britain, LLC | (800) 646-6965 | info@brandsofbritain.com

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Ph ot

Photo courtesy of Grand Isle

Julia McElroy

o sy rte ou

Beverage Director Grand Isle, New Orleans

enny Culbert

Julia McElroy has been tending bar for almost 20 years and is currently directing the beverage program at Grande Isle, a craft cocktail joint with a quirky and upbeat vibe in NOLA. Together with Chef Ryan Haigler, she says they are bringing the art of dining and drinking to an elevated level that is down to earth and easy to enjoy. For McElroy, bartenders need to learn from their mistakes and laugh off their drinks that don’t work. “Take a bad drink and make it awesome,” she says. “A huge part of learning comes from sorting out mistakes.” With this in mind, she stresses that making mistakes will build the most important skill behind the bar, confidence. “Mistakes are how we learn to improve. Confidence is not about being right, it’s about knowing when you are wrong and using that to get better.” Besides her confidant demeanor, McElroy chooses house made infusions using herbs and spices and finds she works often with shrubs and bitters in her creations. “Learn to make things you’d never drink but still believe are damned good cocktails,” she explains. “I hate sweet and fruity. One of my best-selling creations is very much both. For me, the fun of creating new recipes lies in other peoples’ taste buds. I don’t want to show anyone what a good drink is…. I want to make a drink they’ll love.”

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GINGER AND SPICE INGREDIENTS

1½ oz. Hendricks Gin 1 oz. Lime Juice ½ oz. Agave Syrup Jalapeño slices (to taste) Pinch of grated ginger Splash of Ginger Beer PREPARATION

In shaker, muddle 1-2 slices of jalapeño (depending on heat preference) with pinch of fresh grated ginger. Add ice, gin, lime juice and syrup and shake well. Strain into a Martini glass and top with ginger beer. Garnish with slice of jalapeño.

JOIN OUR 250 YEAR JOURNEY Enter the Hennessy Academy and experience 250 years of legendary craftsmanship Visit Hennessy.com or text “academy” to 46758

THE LOCALS

SOMMELIER PROFILE

orn in the town of Inzing in Austria, Aldo Sohm has been immersed in the world of wine since he visited an Italian vineyard at the age of nineteen. “My father took me on a trip to Alto Adige to purchase wine for his private cellar.” He was completely enamored by the process and the atmosphere and realized then and there that he had found his calling. Sohm, Chef Sommelier at Le Bernardin in New York City, began his wine journey in college. He attended tourism school in Saint Johann, Tirol before working at some of Austria’s premiere restaurants. “After I graduated, I spent the next fifteen years working at restaurants throughout the country.” While working at Steigenberger Alpenkönig restaurant in the late 90’s, Sohm passed the official European sommelier exam. For the next four years, he worked as a sommelier at Robinson Select Alpenkönig restaurant. “After a year as a sommelier at Stanglwirt restaurant in Going, I relocated to the United States in 2004.” He started his job at Le Bernardin, New York’s longest four star rated restaurant, in 2007. “It’s like working in a big family and I have enjoyed it since day one. For a sommelier, it’s critical to have a good ‘home base’ and it’s important to have a strong chef and kitchen team to help reach your maximum possibilities.” He considers his staff to be of the highest caliber in the city. “I’m really lucky to work with such a strong team.” As well as being the Chef Sommelier at Le Bernardin, Sohm was also recently bestowed the honor of “Best Sommelier in the World” by the World Sommelier Association. “The competition itself runs over two days and incorporates not just a knowledge of wine but a global knowledge of beer, coffee and liquor.” Participants must compete in a foreign language. “Your native language is not permitted throughout the written exams, blind tastings and mock service tests,” says Sohm. Competitors are marked on a points system and the top three at the end of the first day go through to the second day. The final portion of the competition takes place on a stage in front of a live audience. “It takes between sixty and ninety minutes to judge each finalist. It’s nerve wracking.”

Aldo Sohm Le Bernardin, NYC

By Christopher Osburn Photos courtesy of Lyn Hughes

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Sohm has participated in sommelier competitions for over nine years. “It was very hard at times, but I learned so much and met many great people. The journey taught me how to mentally and physically function under extreme and stressful situations which has been useful to me in the long run.” He doesn’t want people to get the wrong idea about him, though. Sohm knows that wine novices sometimes assume that those who are experts in their fields are snobs. “Often, sommeliers can have a reputation for being intimidating, which is a sad thing because not all of us take that approach. Wine is such a beautiful thing and it brings people together. It’s why I enjoy it so much.”

THE LOCALS

FEATURED MIXOLOGIST

Merike Palmiste

Courgette Rockstar Mixer

By Ariana Fekett | Photos courtesy of Courgette Restaurant

When chatting with Merike Palmiste behind the bar, one gets a glimpse of someone at ease and entirely in control. She’s incredibly likeable – effortless short hair and a mischievous grin accessorize her jaunty personality. She’s confident and seasoned at only 27. Artful mixologists can come from any walk of life. In Merike’s case, growing up in Tallinn, Estonia helped to shape her love of crafted cocktails. At a young age, she watched her grandmother make special infused vodkas for her grandfather. Her grandmother’s libations took on the aromas of herbs and fruits, and were Merike’s introduction to the world of crafted cocktails. When Merike decided to pursue mixology as a career, she ventured to the St. Petersburg Association of Bartenders in Russia. She’s grateful to her teachers and tributes them for cultivating her strong fundamental skills. They noticed her talent for mixing complex and deeply harmonious flavors. And after honing her skills in northeastern Europe, Merike is now in New York putting a personal twist on what it is to be creative and fresh in the drinks world. Merike’s creations compliment Courgette’s New American menu with flavors that are layered, well executed, and sometimes unexpected. A prime example is her “Hallouche” cocktail. Hallouche is inspired by a former romance and Merike says it’s reminiscent of the way certain passions can linger in our memories. She’s right. The fiery jalapeño burns in a way that’s pleasing and addictive. The balance with agave makes for a cocktail that lingers on the palate and in the mind. And to show her sweeter side, Ms. Palmiste has offered up the “Guns ‘N Roses” cocktail. It’s playful and funky just like her, with ingredients like Pierre Ferrand Cognac, blueberries, raspberries, blackberries, ginger, lime juice, and fine coconut shavings. What distinguishes Merike from other mixologists is not just her drinks, but the way she serves them. She’s simultaneously professional and fun, contentedly gliding behind the bar and making jokes even faster than she makes her cocktails. If you engage her in happy hour banter, you may find you’ve

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made a fast friend. She cares about her customers and every delicious drink she makes really is “made with love.” In Courgette, New York has found an eclectic and sophisticated menu. The wine list compliments lush dishes like the duck shepherd’s pie, whole grilled branzino, and risotto with wild forest mushrooms. And for those who want something refreshing, try the seafood salad with baby romaine and pear yogurt dressing. Depending on the hour, Courgette can lend itself to a full course romantic meal, or a happy hour with friends. The raw bar tempts seafood lovers with Kumamoto and Hummock Island oysters, big eye tuna, rainbow trout, red snapper, little neck clams, and last but not least, Maine Lobster, served with either risotto or pasta. For smaller or shared bites, try the cheese and meat selections, or the roasted scallops with pomme purée, nutmeg, and mushrooms. Courgette is a place you’ll want to linger. Warm woods, exposed brick, comfortable seating, and pops of modern art give it a feel that is easy and luxurious. The atmosphere will make you forget the outside bustle of the theater district, and bring bright flavors and good company center stage. The friendly management, staff, and Merike make it their mission to bring hospitality to every guest. And if you find yourself wandering in on a hot day, take refuge by the bar. Merike will liven your spirits with fun and unforgettable flavors.

The Matador INGREDIENTS

1 oz. Patrón Tequila Añejo 1 oz. Grand Marnier ½ oz. Lime Juice ½ oz. Sliced Apple ½ oz. Sliced Ginger, small Dash of Agave Nectar PREPARATION

Muddle the apple and ginger. Add muddled apple and ginger, tequila, GM and lime juice in a shaker. Shake, strain and rim the glass with sea salt, serve with ice in a Martini glass.

THE LOCALS

DISTILLERY PROFILE

Craigellachie Scotch Whisky Character So Rare Needs to Be Shared By Mathew Powers | Photos courtesy Craigellachie Scotch Whisky When something is done the “old-fashioned way,” it brings to mind ideas of hand crafting, attention to detail, and care. Scotland’s Craigellachie is the embodiment of that idea, distilling whisky in the same tradition that transformed Scottish Highland moonshine into a legitimate whisky business in the 19th century. The distillery is located in a region that abounds with fertile farms and cascading rivers, providing the perfect ingredients for Scotch whisky distillation. Scotch whisky is marked by its use of malted barley, but Craigellachie notes that they are the “only distillery to use malted barley from a specific oil-fired kiln in nearby Glenesk.” The oil fire gives the Scotch whisky a distinctive sulfur flavor and heavy character. Meanwhile, “A spring on the nearby hill of Little Conval provides the water from which our whisky is distilled, just as it did when the distillery was founded [in 1891].” Tradition is more than simple nostalgia. It’s about adhering to time-tested recipes and techniques that have satisfied generations of Scotch whisky drinkers. For example, they continue to use worm tubes to cool their Scotch, “These long copper tubes sit in a large tank of cold water and snake back and forth, gradually

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getting narrower.” Despite the added expense, Craigellachie feels the worm tubes are effective in “creating a dram with a distinctive, meaty character to rival whiskies twice its age.” In 2014, Craigellachie introduced their single malt Scotch whisky to ten international countries, and included the U.S. in November of 2015. Prior to that release, single malts largely served as filler for blends. However, they explain, “90% of the Scotch whisky sold globally is blended and by and large, malt distilleries exist to provide liquid for those blends. This doesn’t mean however that the whiskies they produce are inferior to those that have gained fame as single malt brands. In fact, you could argue that the whiskies which blenders revere because of their character are the ones which are the least well-known. They have been ring-fenced, guarded, protected. They are rare in terms of their character.” In other words, you can now enjoy the same Scotch whisky distilled by Craigellachie that provided a foundation for so many good spirits. The four releases, whose names reflect their aging, are all 46% ABV. But, each one provides diverse tasting experiences. Consuming Craigellachie single malt Scotch whisky not only pleases the palate, it provides a lesson in drinking… the old-fashioned way (kilt not included).

Craigellachie 13

Hefty, sulfury and malty. It offers a gentle balance of sweetness and a little fire. Perfect for watching fireworks or sitting around a campfire.

Craigellachie 17

Vanilla and exotic fruits, balanced by gentle aromatic licorice and a smooth, smoldering finish.

Craigellachie 19

“A spring on the nearby hill of Little Conval provides the water from which our whisky is distilled, just as it did when the distillery was founded [in 1891].”

Pungent pineapple, but with a spicy, sulfurous, biscuity undertone. The flavor profile is aggressive, yet it goes down easy.

Craigellachie 23

Robust, malty and tangy with a nice touch of cinnamon and a menthol punch. It’s a full-bodied dram of whiskey that provides sweet and sulfur with each taste.

Craigellachie 31

The 2015 release imparts notes of oak, honey, almonds, and apple, with hints of chocolate and caramel. Aged for 31 years, it is remarkably smooth and offers tremendous depth. CHILLEDMAGAZINE.COM

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CRAFTING COCKTAILS

MAKING HOUSE MADE INGREDIENTS with Jeff Moll of Randolfi’s MUST MIX

Photo by Greg Rannells

decade ago, if you stepped into a bar, you’d more than likely find bottled sour mix and canned juices, plus, if you were lucky, a bottle of bitters. Nowadays, the world of spirits production has exploded; if it isn’t already being made, give it time, it will be. Despite this explosion of creativity, some modern cocktail ingredients are so esoteric (and sometimes cost prohibitive) that the only way to source them is to make them yourself. Take Jeff Moll, head of the beverage program at Randolfi’s, formerly the Good Pie. Not only does Moll maintain an extensive amaro, sherry, and Italian wine list, he also makes his cocktail ingredients, particularly the odd ones, himself. Says Moll, “My cocktail lists are always a representation of seasonal ingredients, fruits, spirits, herbs. I love amaro, sherry and vermouth in a big way so those always find themselves in much of my drink making. I am huge on house made ingredients like crèmes, cordials, unavailable liquors and shrubs as well.” Right now, one of his drinks employs house made crème de rhubarb as well as a chervil tincture.

Photo by Monica Mileur

37 ¾ INGREDIENTS

1 oz. James E. Pepper 1776 Bourbon Whiskey ½ oz. Big O Ginger Liqueur ¾ oz. Sibona Camomilla Liqueur ¾ oz. House-Made Crème de Rhubarb * 5-10 drops Chervil Tincture * 5-10 drops House-Made BBQ bitters (or substitute The Bitter End Memphis Barbecue Bitters) PREPARATION

Combine all ingredients with ice and stir with barspoon. Strain over ice (or a large cube). * Crème de Rhubarb

With more than a dozen original cocktails on offer in his program it’s imperative that Moll, like any solid bartender, understand his flavor profiles. “The classics are the foundation of cocktail culture as we know it today,” explains Moll. “We must understand why the combination of A, B and C ingredients together was decided and why they taste good; this opens up endless possibilities. My friend Tony Saputo shared some sage wisdom with me once that I would pass on as well, ‘Stop passively consuming and start actively tasting.’”

INGREDIENTS

Below you’ll find one of Moll’s most demonstrative cocktails that shows how house made ingredients can elevate a cocktail and make it one’s own.

INGREDIENTS

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6 oz. Brandy (Modestly Priced) 2 Large Stalks of Rhubarb 4 cups Water 5 cups White Sugar PREPARATION

Boil water, sugar and rhubarb at medium heat for 15 minutes. Strain solids out and add brandy to the syrup. Let sit refrigerated for 24 hours before use. * Chervil Tincture 2 cups Fresh Chervil 1 cup 190-proof Grain Spirit (Everclear) PREPARATION

Fill a jar with the chervil and Everclear. Let steep at room temperature for 24 hours. Strain and fill dropper bottle with tincture.

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SPIRITED EVENT

BACK BAR USA HEADS INTO ITS

THIRD ANNUAL

Love For t he

Cock tails EVENT

Photos by David Becker For The Love Of Cocktails, the cocktail counterpart to distinguished food events like Aspen Food and Wine Festival and the South Beach Food Festival, returns this year to Las Vegas in mid-February. Bringing the world’s top bartenders together, the event will be held at some of the top resortcasinos on the Strip, as well as some of the top bars and restaurants in Downtown Las Vegas’ burgeoning cocktail and restaurant scene. “Las Vegas is now one of the top destinations in the nation for mixology,” says Back Bar USA owner, Tim Haughinberry. “We’ve developed For The Love Of Cocktails because Las Vegas is really the ideal place to bring people together from other top cocktail cities, places like San Francisco, Los Angeles, Chicago, New York and New Orleans. This is an opportunity for bartenders, mixologists, and cocktail enthusiasts from all over to converge and enjoy a week full of cocktail-focused entertainment, as well as learn more about the latest techniques, trends and spirits.” Once again, the event welcomes worldrenowned mixologist and author Tony Abou-Ganim, who’s non-profit, the Helen David Relief Fund for Bartenders Affected by Breast Cancer, receives proceeds directly from the ticket sales. For more information, please visit fortheloveofcocktails.com.

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e c i N d n a y t h g u Na

Try a cinnamon toast shot tonight! 1 OZ RUMCHATA + 1 OZ JACK DANIEL’S TENNESSEE FIRE PLEASE ENJOY RESPONSIBLY.

RumChata®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC. JACK DANIEL’S and TENNESSEE FIRE are registered trademarks of © 2015 Jack Daniel’s Properties, Inc. All rights reserved. Used with permission.

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DISTILLERY PROFILE

LUSTAU Setting the Sherry Bar By Michael Tulipan

e’ve talked about sherry’s rapid growth in popularity over the past decade due to its versatility in food pairings and as a cocktail ingredient. One bodega, Lustau, has spearheaded the category’s growth and due to its wide range of styles and price points, it stands out thanks to a storied history and devotion to quality. Lustau’s unique history dates back to the nineteenth century. Luis Luengo, CEO of Grupo Caballero, says, “Lustau’s philosophy has not changed since its inception: the pursuit of the highest quality in order to offer the market the finest range of sherry.” Originally established in 1896 in Jerez de la Frontera to produce wines for export, Lustau has been selling sherry under its own label since 1950. But the year 1980 proved to be the turning point with the addition of wines from Sanlucar de Barrameda to the portfolio. Lustau contracted to buy lots of high quality sherries from small independent producers known as almacenistas. These sherries set the bar for the premium category, while also hearkening back to Emilio Lustau’s start as an almacenista himself. The producers’ names are listed on the labels and some bottlings are extremely limited. Luengo calls the establishment of long term ventures with these producers “a milestone for the industry.” In 1990, Lustau merged with Luis Caballero SA in El Puerto de Santa Maria, bringing that town’s sherries into the fold. Today, the company is the only producer making wines in each of the three “sherry towns.”

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Versatility is at the core of Lustau’s popularity. In the Solera Familiar range, Lustau’s labels span the breadth of sherry styles – Fino, Manzanilla, Amontillado, Oloroso, Palo Cortado and Pedro Ximenéz – allowing for pairings with all types of food from seafood to hearty meats to cheese to dessert. A range of specialty labels includes aged wines such as the Emperatriz Eugenia Oloroso, originating in the solera founded in 1921 in honor of the visit of the last Empress of France, and the Añada 1997, a rare single vintage aged for thirteen years. Bartenders’ use of sherry has brought it to cocktail bars across the country and Lustau’s lineup makes it a top choice. Paul Sanguinetti, Lustau Brand Ambassador, says, “Using sherry as a base in a cocktail brings down the ABV, making it easier to drink. It also adds complexity, wine acidity (different from citrus acids), minerality, salinity and depth of flavor.”

SUSPENSE Created by Tupac Kirby INGREDIENTS

1 oz. Alacran Mezcal 1 oz. Lustau Moscatel Emilín ½ oz. Grape Juice ½ oz. Apple juice 1 spoon of Fig Syrup PREPARATION

Combine ingredients in a gold flake rimmed wine glass.

Under the leadership of enologist Manuel Lozano, Lustau is blazing a trail. The winemaker was awarded Best Fortified Winemaker of the Year by the prestigious International Wine Challenge for an unprecedented seventh year in a row. Under Lozano’s and Luengo’s continued leadership, the future is looking bright. Luengo says, “Lustau is responding to the market by offering a range of products that precisely meet the needs and tastes of consumers. They offer an abundance of possibilities to imaginative minds and adventurous palates.” CHILLEDMAGAZINE.COM

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BRAND OWNER PROFILE

SHAKINGinTHINGS UP the

SPIRITS WORLD Michel Roux, Crillon Importers

By Lesley Jacobs Solmonson

WHEN MICHEL ROUX CAME TO AMERICA, HIS FIRST JOB WAS AS A DISHWASHER. THAT WAS THE BEGINNING OF A LIFE THAT HAS SPANNED FOUR DECADES IN THE LIQUOR BUSINESS, CULMINATING IN HIS ROLE AS CEO OF CRILLON IMPORTERS. Roux immigrated to the U.S. in 1964, working his way up in the hospitality business. In 1970, he became the first salesman at Carillon Importers and made a name for himself going door to door, introducing his brands. It’s a practice he still follows today and he bemoans the current state of salesmanship and marketing.

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“The problem with people today,” observes Roux, “is that they want to do minimum work and want to [make a] profit … Marketing, good marketing [is] quite difficult. I’m still marketing my brands today, doing the same thing that I used to. It’s very important to be able to talk to people, to go see people.”

His artistic approach to branding Absolut vodka was groundbreaking and its influence cannot be underestimated. Roux wasn’t afraid to push boundaries or ruffle feathers. The Andy Warhol Absolut bottle was the product of Roux’s friendship with Warhol. “When I started with art I didn’t know what would happen,” recalls Roux. “I knew Andy Warhol very well. He was a teetotaler, he didn’t drink. He made me believe he was using Absolut as a perfume.” The Absolut Warhol campaign was followed by one with Keith Haring, Kenny Scharf, Ed Ruscha, Leroy Neiman and Arman. All totaled, Roux estimates that he worked with around 3,000 artists, including musicians and choreographers; his work in the arts community gives him enormous satisfaction. “My philosophy,” explains Roux, “was that I was not doing things to get something out of somebody. We would do risky things, for instance back then we did so many things with the gay community. I did it to fight the bigotry… The press would pick it up. My

“

philosophy was, is, if you’re doing good you’ll do well. This is what Absolut did. We were always involved for the good.” After Roux stepped down from Carillon, he formed a new company named Crillon where he continues to use his unorthodox business acumen to shake up the spirits business. Under Roux’s guidance, Crillon brought Absente to the U.S. market. His portfolio now includes a variety of absinthe variations, including Grand Absente, Absinthe Ordinaire, and M. P. Roux’s Supreme Absinthe. The absinthe selection is balanced by Wyborowa vodka, Magellan gin, Rhum Barbancourt and Opal Nera, among others. Recently, Roux launched Absentroux, an herbal wine specialty that Roux enjoys with sparkling water or tonic. As he notes, “If I didn’t like what I have, I would not drink it.” Roux’s personal confidence in his products comes from experience, as well as simple pride. He knows how difficult it is to create and define a brand. But he also believes that a brand is far more than just its flavor profile. In Roux’s mind, the spirits world is a space for innovation, where high concept can incorporate creativity, civic awareness, and charitable sensibility. And, with spirits like Bombay Sapphire shaking up the gin world and Absolut vodka championing artistic and civic causes, Michel Roux was there before it was fashionable.

“

In 1981, he stepped into the role of President and CEO at Carillon Importers. During his tenure there, he made his mark with a number of key brands, including Stolichnaya, Grand Marnier, Absolut vodka, and Bombay gins. His creation of Bombay Sapphire, with its alternative to London Dry profile and vivid blue bottle, revolutionized the gin category.

My philosophy was that I was not doing things to get something out of somebody. We would do risky things, for instance back then we did so many things with the gay community. I did it to fight the bigotry… The press would pick it up. My philosophy was, is, if you’re doing good you’ll do well. This is what Absolut did. We were always involved for the good. - Michel Roux

ABSENTE

Absinthe Refined

ABSENTROUX Herbal Wine Specialty

ABSINTHE

Ordinaire Liqueur

MICHEL P. ROUX Supreme Absinthe

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BARTENDER’S CHOICE

ENDLESS POSSIBILITIES IN

GIFT GIVING By Mathew Powers

HOPPING THAT’S AIMED AT FINDING THE PERFECT PRESENT FOR FRIENDS OFTEN INCLUDES AN EXCURSION TO THE LIQUOR STORE. BUT, ONE WONDERS, WHAT DOES A BARTENDER BUY HIS OR HER BARTENDER FRIENDS? NO DOUBT, THE SPIRIT WOULD NEED TO BE PREMIUM AND OF HIGH QUALITY, BUT IT WOULD ALSO NEED TO EQUIP A SAVVY MIXOLOGIST WITH THE NECESSARY TOOLS TO CONCOCT AN INVENTIVE, TASTY COCKTAIL.

The perfect gift may just come from the Bacardí Gran Reserva line - Bacardi’s selection of super-premium mixing rums. Bacardí’s senior brand master, Willie Ramos, explains, “They represent quality, flavor and a product that will allow you to make a consistent cocktail every time.” The Barcardí Gran Reserva Maestro de Ron was introduced earlier this year at the James Beard Foundation Awards Gala in Chicago. It’s a doubleaged white rum that provides notes of pears and red currants, honey, and hints of walnut. In addition, the Bacardí Gran Reserva Ocho Años, a favorite among rum aficionados - is so treasured by the Bacardí family that they waited 130 years before releasing it to the public. The Ocho Años treats taste buds to complex notes of dried fruits, nutmeg, oaky vanilla, and a hint of orange zest at the finish. Besides its great taste, bartenders enjoy the Gran Reserva’s outstanding mixability. These adaptable rums work in a variety of classic rum cocktails, as well as substitute for other dark spirits in a drink. Giving a bartender the gift of Maestro or Ocho is akin to giving an artist a blank canvas and unlimited paint - they are free to create anything they desire.

“Whether you’re looking to create something simple or adventurous, both Bacardi Maestro and Ocho give the bartender what he needs in order to maximize his creativity by offering the highest quality ingredients.” Steven Dragun, Chilled 100, National Director. “Maestro’s brightness and orchard fruit notes make it a natural fit for seasonal cocktails. The warmth and depth of Bacardi Ocho is a perfect match for cocktails that require a more luxe feel.” Lana Gailani, Chilled 100, New York Ambassador. “Bacardi Maestro brings a light and refreshing character to any drink, whereas Ocho elevates a cocktail to a rich, more dimensional level.” Cliff Mejia, New York Ambassador. The assortment of spirits and cornucopia of interesting ingredients found in their cocktail creations demonstrate the versatility of the Gran Reserva line. The recipes include everything from bourbon to liqueur and pineapple to pear. It’s easy to see why bartenders love Ocho and Maestro. Of course, you don’t have to be a mixologist to enjoy the variety of palate pleasers offered in the Gran Reserva line. You can follow recipes provided by the experts, or be a little innovative yourself. Then again, there is no shame in simply pouring a glass of either and sipping it. That’s the beauty of quality mixed with versatility – the possibilities are endless.

Three masters of cocktail artistry from the Chilled 100 ambassador team - a high profile group comprised of experts in their field - found inspiration from the Gran Reserva line.

THE GRAN RESERVA PORTFOLIO OFFERS AN AMAZING RUM DUO WITH MAESTRO AND OCHO, BOTH RUMS HAVING BACARDI’S SIGNATURE BLENDING STYLE OFFERING BARTENDERS A PLETHORA OF AROMAS AND FLAVORS THAT ALLOWS THEM TO CREATE WELL-BALANCED AND DELICATE DRINKS.

- Juan Coronado, Legacy U.S. Brand Ambassador. 36

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CHECK OUT WHAT OUR CHILLED 100 AMBASSADORS WERE ABLE TO INVENT USING BACARDI’S GRAN RESERVA LINE OF QUALITY RUMS. GIVE THE GIFT OF GREAT COCKTAILS THIS SEASON.

TIGER’S EYE

Created by Steven Dragun INGREDIENTS

1 oz. Bacardí Ocho ½ oz. Angel’s Envy Bourbon ½ oz. Nonino Gioiello ½ oz. Giffard Banane du Bresil ¼ oz. Fidencio Clasico Mezcal 2 dashes Bittermens Orange Cream Citrate 1 dash St. Elizabeth Allspice Dram 1 pinch Cayenne Salt (5:1 salt to cayenne pepper) PREPARATION

Add all ingredients to a mixing glass. Add ice, stir, and strain into a chilled coupe glass. Express a lemon twist over the glass and discard peel. Garnish with grated nutmeg.

A WALK THROUGH THE GARDEN

Created by Steven Dragun INGREDIENTS

1 ¼ oz. Bacardí Maestro ¾ oz. Barrow’s Intense Ginger Liqueur ½ oz. Liquore Strega ½ oz. Lemon Juice 2 dashes Bob’s Coriander Bitters 1 piece Green Bell Pepper PREPARATION

Muddle piece of bell pepper in a mixing glass. Add rest of ingredients, add ice, and shake. Double strain over ice into a white wine glass. Garnish with a flaming rosemary sprig.

THE LONG WAY HOME Created by Lana Gailani INGREDIENTS

1 ½ oz. Bacardí Maestro ¼ oz. Golden Moon Amer dit Picon ¼ oz. Nux Alpina Walnut Liqueur ¾ oz. Lemon Juice ¾ oz. Cranberry-Orange Cordial * ½ oz. Rich Demerara Syrup (2:1) 2 dashes Bittermens Xocolatl Mole Bitters PREPARATION

Shake with ice, strain over crushed ice in Pilsner glass. Garnish with rosemary, cranberries, and cinnamon stick. *Cranberry-orange cordial: Combine 16 oz. Perfect Purée cranberry purée with 8 oz. orange cordial. *Orange cordial: Peel 4 lemons and combine the peels with 24 oz. white sugar. Let sit overnight and then remove the peels. Add 20 oz. fresh orange juice and whisk until sugar is dissolved. CHILLEDMAGAZINE.COM

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BARTENDER’S CHOICE

CARRY A TORCH Created by Lana Gailani INGREDIENTS

1 ½ oz. Bacardí Ocho ½ oz. Lustau Don Nuño Oloroso Sherry ¼ oz. Cynar ¾ oz. Lemon Juice ½ oz. Pineapple Juice ¾ oz. Maple Syrup 1 Egg White 2 dashes Angostura Bitters PREPARATION

Dry shake, add ice, and shake again. Fine strain into chilled coupe and once the foam settles, torch / brûlée the top until browned and fragrant. Add cherry for garnish.

CATALUYNA’S COMPANION Courtesy of Cliff Mejia INGREDIENTS

1 ½ oz. Bacardí Ocho ½ oz. Lustau Deluxe Cream Capataz Andres Sherry ¼ oz. Combier Crème de Peche ¼ oz. Amaro Montenegro ½ oz. Lemon Juice ¼ oz. Simple Syrup PREPARATION

Add all ingredients to a mixing glass. Add ice and shake for 8-10 seconds. Double strain into a chilled coupe glass and garnish with an orange twist and cherry.

AMOR DE PEAR Courtesy of Cliff Mejia INGREDIENTS

2 oz. Bacardí Maestro 1 oz. Lemon Juice ¾ oz. Sage Syrup * 1 piece Pear PREPARATION

Muddle the piece of pear in a mixing glass. Add rest of ingredients, add ice, and shake for 8-10 seconds. Pour over ice into a rocks glass and garnish with a slice of pear. *Sage Syrup: Add 5 sage leaves to 4 cups of 1:1 simple syrup. Let it sit over night and strain out the sage leaves.

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MEET THE MASTERS OF MIXOLOGY AND WINE

DOWNTOWN COCKTAIL CULTURE

• Masters of Mixology reception tended by Tony Abou-Ganim and Francesco Lafranconi at Salvatore Calabrese’s Bound Bar. • Masters of Wine dinner at Giada’s inside The Cromwell Hotel & Casino, Chef Giada De Laurentiis’ fine dining restaurant. • Masters of Pairing, five rare, hand-selected wines exquisitely paired by Las Vegas’ Top Master Sommeliers.

• Experience Tony Hsieh’s Downtown Project with the ultimate Las Vegas pub-crawl. • Enjoy the finest hand-made cocktails from eight of Downtown Las Vegas’ top mixology bars. • Join the Las Vegas USBG at their inaugural, “Food Truck Cocktail Wars”, crowning the best mixologist and cocktail in the city!

W W W. F T L O C .V E G A S

THE GRAND GALA • For The Love Of Cocktails Grand Gala hosted at Skyfall Lounge, 64 floors above the city at Delano Las Vegas. • The legendary, extravagant, cocktail party showcasing 25 amazing cocktails from the World’s finest ambassadors, bartenders and mixologists. • Guests enjoy lively entertainment and indulge on gourmet hors d’oeuvres from the kitchen of Chef Alain Ducasse’s newest restaurant RIVEA Las Vegas.

MIX IT UP

CELEBRITY SIPPERS

THESE STARS ARE LOADED. AND THEY ENJOY THE DRINK. THESE ARE SOME OF THE WORLD’S HIGHEST PAID CELEBRITIES AND HERE’S WHAT THEY PREFER TO DRINK.

MARK WAHLBERG Producer and craft beer lover Mark is said to be working on a new project titled the Big Brew Theory, which follows four quirky and highly intelligent MIT grad students who have pooled their life savings to achieve their dream of creating a home grown micro-brewery.

KATY PERRY The music sensation recently stated, “There’s a certain point in your life where you just turn to red wine,” she says. “I love a nice Malbec.”

KIM KARDASHIAN Although Kim doesn’t drink much she says of her imbibing sisters, “I think my sisters do enough drinking to kind of fill up the whole family.”

RYAN SEACREST Ryan was recently spotted guzzling some rosé right from the bottle. Given the size of his wallet, it was probably a $1000 bottle. TAYLOR SWIFT Country-turned-pop star with the squeaky-clean image revealed recently that she does in fact drink. “Yeah, I was at a Knicks game and I had a beer and everyone was like, ‘Ohhh!’ I was like, ‘Tsk.’”

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GISELE BÜNDCHEN The Brazilian beauty has declared, “I make an aloe-lemon drink that’s pretty healthy, but you could add tequila.” Atta girl!

DRINK, DINE & DREAM C O N T E S T

ROUNDTRIP AIRFARE TO LAS VEGAS

THREE NIGHT STAY AT DELANO LAS VEGAS

TWO ALL ACCESS PASSES TO ALL FOR THE LOVE OF COCKTAIL EVENTS

MEET THE MASTERS OF COCKTAILS & WINE

DOWNTOWN COCKTAIL CULTURE

THE GRAND GALA

Enjoy cocktails crafted live in front of you by Tony Abou-Ganim, Francesco LaFranconi, and Salvatore Calabrese at Bound Bar.

Tour cocktails across 20 of Downtown Las Vegas’ top mixology bars & iconic establishments.

Experience the culmination of class, creativity, and cocktails atop the 64th floor of the Delano at The Grand Gala.

Sit down for a 5 star dinner at Giada Las Vegas with rare hand-selected wines presented by Vegas’s top sommeliers.

Vote in the first ever “USBG Food Truck Cocktail Wars” by picking your favorite cocktails & dish pairings.

A cocktail party like no other, with over two dozen cocktails made with the freshest ingredients by bartenders from around the nation. Enjoy passed entrees from Alain Ducasse’s restaurant RIVEA.

ENTER TO WIN AT: po.st/DrinkDineDreamContest FOR MORE EVENT DETAILS VISIT WWW.FTLOC.VEGAS

MIX IT UP

MIX WELL

Kick It Up with Pepper Cured Tequila By Lesley Jacobs Solmonson Pepper and tequila seem a marriage made in cocktail heaven. The latest tequila drinks often sport a jalapeño garnish or perhaps some muddled peppers in the drink. Agave Loco Pepper Cured Tequila, the first of its kind, takes 100% agave reposado tequila and infuses it with the oils of six different varieties of peppers, including jalapeño, serrano and habañero peppers without overwhelming the mix with heat. Six months of aging in bourbon barrels contributes a slightly sweet, slightly smoky character. The key to a successful cocktail is balance. The orchestration of sweet to sour to spicy to savory is

key. And it’s not as easy as it looks. Agave Loco’s infusion of chiles gives a drink a clear starting point on which to build a recipe. For inspiration, Agave Loco’s recipes look to traditional tequila recipes. The Margarita, often incorporating fruit, gets a spicy spin with Loco. The Tequila Sunrise gains some heat added to its sweet sipping profile. The recipes below are listed in parts, making them ideal for batching. You can easily scale up for a party or down for an individual drink. Play around with garnishes to add your own unique touch. Tequila just got cooler. Er, make that hotter.

Chile Mango Margarita

Jalapeño Margarita

INGREDIENTS

3 parts Mango Puree, such as The Perfect Purée 1 part Agave Loco Pepper Cured Tequila ½ cup ice

3 parts Margarita or Daiquiri mix 1 part Agave Loco Pepper Cured Tequila ½ cup Ice

PREPARATION

Mix tequila and mango puree, blend with ice, Garnish with grilled mango slice.

Mix tequila and Margarita mix, blend with ice.

Jalapeño Sunrise INGREDIENTS

2 parts Strawberry Margarita or Daiquiri mix 2 parts Orange Juice 1 part Agave Loco Pepper Cured Tequila PREPARATION

Mix OJ and tequila and drizzle strawberry mix over top.

Strawberry Jalapeño Margarita INGREDIENTS

3 parts Strawberry Margarita or Daiquiri mix 1 part Agave Loco Pepper Cured Tequila ½ cup Ice PREPARATION

Mix tequila and strawberry mix, blend with ice.

CHILLED MAGAZINE

Traditional dark Jamaican Rum in character, yet light body notes of gold rum. Full bodied, refreshing and delicious. GOLD Rum XP, Miami Rum Festival 2015

GOLD Global Rum Masters 2015

GOLD RumBahamas 2015

FINALIST 92/100 Ultimate Spirit Challenge 2012

GOLD 94/100 Beverage Tasting Institute 2012

www.blackwellrum.com FACEBOOK.COM/BLACKWELLRUM

TWITTER.COM/BLACKWELLRUM

INSTAGRAM.COM/BLACKWELLRUM

Â© Imported by Well Black USA, Miami FL. 40% ALC/VOL. Drink Responsibly.

INFO@BLACKWELLRUM.COM

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SPIRITED SMOKE

Cheech Marin LIVING BETTER LOVING BE T TE R DRINKING BETTER By Ruth Tobias Photos by Phillip Stark / Tres Papalote Mezcal

or many a teen in the 1970s and 1980s, Richard “Cheech” Marin, along with his comedy partner Tommy Chong, was the diplomat of dope, the

guru of laughing grass, the sky pilot of stoner culture. However, he’s about to become the life of another, rather more grown-up party as the ambassador of newly minted mezcal Tres Papalote.

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Distillates of Agave cupreata, a wild mountain species native to the Mexican states of Guerrero and Michoacán, are fairly rare on this side of the border; most of the mezcal we import hails from Oaxaca. But as interest in the spirit grows, so do opportunities for the industry to prove its diversity. Brooklyn-based Riviera Imports set out to develop a brand that would appeal broadly to both agave novices and vets curious about its range of expression, “So we worked with a Mezcalero in Guerrero to create a mezcal that would be easy to drink straight up or on the rocks as well as in cocktails,” Marin explains. “The result, cupreata-based and unaged (joven), has a slightly sweeter flavor and a bit less smokiness than the category standard, with a hint of citrus on the palate. Even my friends who are whiskey drinkers agree that the taste is unique; it’s so smooth.” That isn’t to say production is atypical. On the contrary, the distillery (or palenque) that makes Tres Papalote exclusively for Riviera does it the way it’s always been done, by hand, from the harvesting and processing of the piña (as the heart of the plant is called), which is roasted in a pit and then crushed by a pack animal pulling a stone wheel, to the barrel fermentation it undergoes prior to distillation.

Marin jokes that “I have the best role as brand ambassador: I do all the tastings! But seriously, it’s a fun experience,” one without a downside, he swears. “You’ll have no nasty hangover the next day. Believe me, I’ve tested it out!” His appreciation for the product is such that he even collaborated on the packaging design: the label depicts “Koo Koo Man,” a glass sculpture from his own Chicano art collection by Guadalajaraborn brothers Einar and Jamex De La Torre. Though contemporary, it resembles pre-Columbian relics in a way that “truly represents the whole concept of Tres Papalote,” says Marin. “It’s 100% artisanal,” yet “cool and on the cutting edge.” And that, after all, is pretty much what today’s drinkers are looking for. Asked what he thinks about the rise in popularity of a spirit that most Americans tended to shy away from on the assumption that it amounted to firewater, Marin asserts, “I’m not surprised at all. I’ve long been a fan of mezcal, from way back; it has an illustrious history and has always been intriguing to me.” It’s the aura of authenticity it carries that most appeals to discerning consumers “looking for the next trend,” he points out. “It’s all about living better, loving better, and drinking better!”

SMOKEY EYES

THE SPIKE

STRAWBERRY FIELDS

INGREDIENTS

2 oz. Tres Papalote Mezcal 1 oz. Grapefruit Juice ¾ oz. Campari ¼ oz. Cynar 1 dash Bittermens Xocoloti Mole Bitters

2 oz. Tres Papalote Mezcal ¾ oz. Fresh Lime Juice ½ oz. Agave Nectar

1 oz. Tres Papalote Mezcal ¾ oz. Fresh Strawberry Juice ¾ oz. Fresh Lime Juice ½ oz. Agave Nectar

PREPARATION

Shake all ingredients until cold and strain into a coupe. Flamed orange twist to garnish.

PREPARATION

Shake all ingredients until cold. Strain over fresh ice. Rocks. Lime wedge and smoky spicy salt rim.

PREPARATION

Shake until cold. Strain into a chilled shot glass. Strawberry ball on a pic to garnish.

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THE LOCALS

SPIRITUOUS ROOTS

Embodiment

Island Life of the

Blackwell Rum

By Lesley Jacobs Solmonson When your grandfather was the man who owned Wray and Nephew, the bar for producing rum is high indeed. Perhaps that’s the reason that Chris Blackwell, who founded Island Records, went into the music business instead of distilling. But, for anyone who has ambition, staying away from the family business is often a difficult proposal. So it’s no surprise that Blackwell finally returned to his spirituous roots with Blackwell Rum.

Imagine sipping one of these on the porch of Goldeneye, Ian Fleming’s Jamaica estate, which he now owns. (His mother Blanche was Fleming’s lover and is rumored to have been the inspiration for Fleming’s Pussy Galore.) The island life has never been so enticing.

For a man who finds himself in the islands as often as possible – he doesn’t even own a suit – it stands to reason that he would want drinks as tropical as his choice of spirit. Below is a collection of Blackwell Rum recipes that play on the classics with ease.

INGREDIENTS

4 oz. Blackwell Rum 16 oz. Ginger Beer Dash of Bitters PREPARATION

Pour ginger beer in tall glass. Add Blackwell Rum. Add a dash of bitters.

BLACKWELL RUM COOLER INGREDIENTS

2 oz. Blackwell Rum 1 Lime ¼ Orange Brown Sugar to taste 1 Can of Ginger Ale 6 to 10 Ice Cubes PREPARATION

Mix Blackwell Rum with muddled lime and orange, brown sugar and crushed ice. Top with ginger ale. Garnish with some orange slices.

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BLACK n’ STORMY

DU TC H SMAL L BATC H B OTANIC AL D IST IL L AT EUR S S IN C E 1872

MY R I A M H EN D RI CK X Master Distiller

C O N T I N U I N G O U R T R A D I T I O N O F E XC E L L E N C E AWA R D E D B E S T I N S H O W, D O U B L E G O L D, A N D G O L D B Y TA S T I N G PA N E L M A G A Z I N E R U T T E D I S T I L L E RY. C O M

D R I N K R E S P O N S I B LY Â© 2 0 1 5 ROYA L D U T C H D I S T I L L E R S , M I A M I , F L .

MIX IT UP

MUST MIX

BUZZWORTHY

SAVORY COCKTAILS

By Naomi Levy | Photos by Adam Krauth I hereby lay to rest the Bloody Mary after dark. Not because I’m not particularly fond of the drink (though, full disclosure, I do think it’s glorified alcoholic gazpacho), but because there should be more on offer for those seeking a savory cocktail after 5pm.

Paper Crane INGREDIENTS

1 ½ oz. Miss Shochu 1 oz. Toasted Sesame Syrup ¾ oz. Lemon Juice ½ oz. Amaro Nonino 3 pieces chopped Red Bell Pepper PREPARATION

Combine all ingredients in a mixing glass. Add ice and shake. Strain into a chilled cocktail glass rimmed with black sesame salt.

These days more and more bars are hearing the call; from the now seemingly required spicy tequila drink to more epicurean choices, more than ever before bartenders are bridging the gap between cocktails and cuisine. Creating savory cocktails can be as easy as adding a shrub or vinegar, to create a savory aspect in the acidic components of a drink. The truth of the matter is, most savory cocktails are a play on sweet and savory, letting the savory side win out by a hair. As sugar is a vital ingredient in the structure and body of cocktails (whether in the form of simple syrup, cordial etc.), it’s important to keep in mind the integrity and balance of each cocktail even when leaning toward the savory. Personally, I try to take a more culinary approach. As bartenders, long have we used all of the fruits, flowers and herbs at our disposal, but it’s the lesser-used vegetables and spices that I have come to love as cocktail ingredients. Taking inspiration from what we eat can create new yet familiar flavor combinations when it comes to mixing. At Eastern Standard Kitchen and Drinks in Boston, we’ve had great success with this approach. The Brahmin, a cocktail using an Indian curry simple syrup, mango chutney and cilantro, has quickly become one of the more popular drinks on the menu. We feature seasonal vegetables as much as we do their fruit counterparts. In the White Rabbit (created by my fellow bartender Diego Pena), carrot perfectly teeters on the edge of sweet and savory, with sherry, a touch of salt and thyme tilting the scale towards the latter. A no bones about it savory cocktail that has delighted our guests uses Shochu, toasted sesame and red bell pepper. We call it the Paper Crane. It is said that if you fold 1000 paper cranes, the crane will grant you a wish. Our wish is for more savory cocktails.

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Brahmin INGREDIENTS

1 ½ oz. Death’s Door Gin 1 oz. Curry Simple Syrup ¾ oz. Lime Juice 1 barspoon Mango Chutney small pinch Fresh Cilantro PREPARATION

Combine all ingredients in a mixing glass, add ice and shake. Double strain into a cocktail glass. No Garnish.

C’MON

HAVE SOME MOONSHINE. TEQUILA COULDN’T KEEP UP AND WENT HOME EARLY. C’MON LIVE A LITTLE

Shine Responsibly

O LESMO K Y.C OM HO WL A T US @ O L E S MOK Y

ADVANCED MIXOLOGY

DRINK IN HISTORY

Classic Champagne Cocktail INGREDIENTS

Perrier-JouÃ«t Angostura Bitters Sugar Cube Lemon Twist PREPARATION

Drop a sugar cube into a tall flute and soak it with Angostura bitters. Top with Brut Champagne. Garnish with a twist of lemon.

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CHAMPIONING THE

CHAMPAGNE COCKTAIL This vintage sipper never loses its sparkle By Lanee Lee

quite possible none brings more division among serious imbibers than the classic Champagne Cocktail. Like turning up the volume on a great song, this drink amplifies the world’s favorite celebratory tipple by adding a sugar cube soaked in bitters and garnished with a twist. Adore or Abhor?

To some, adding anything to champagne is an abomination - something as culinarily criminal as putting cheese whiz on foie gras. David Embury, illustrating this viewpoint in The Fine Art of Mixing Drinks (1948) stated, “From every point of view, other than cost, this cocktail is a decidedly inferior drink, and no true champagne lover would ever commit the sacrilege of polluting a vintage champagne by dunking plain sugar, much less bitters, into it. Conversely, others bless boosting their bubbly, like Charles Dickens who wrote in his 1887 novel, Dicken’s Dictionary of the Thames: “Champagne makes a capital cocktail … lemon, sugar, bitters, ice, as aforesaid, a glass of good.”

Whichever camp you’re in, there’s no denying the Champagne Cocktail has stood the test of time thanks to its elegant simplicity and sweet-sour-bitter flavor trifecta. Perhaps it may just be worth compromising your purist party line to savor one this New Year’s Eve. Here’s to the New Year with an oldie but goodie!

“

Champagne makes a capital cocktail… lemon, sugar, bitters, ice, as aforesaid, a glass of good.

Starring Roles in Film & Literature

Also known as a chorus girl’s milk, the Champagne Cocktail remains a mystery as far as its creator; however, literary references emerged in the mid19th century. Published in 1861, Mrs. Beeton’s Book of Household Management mentions a ‘Regent’s Punch’ of champagne and brandy. The first published recipe appeared in Jerry Thomas’s 1862 Bartender’s Guide. Interestingly, having recoiled from shaking the ingredients due to the unsightly mess, he changed the preparation in his next edition. In film, the effervescent concoction played a glamorous supporting role in Casablanca when Victor Laszlo and Captain Renault saddle up to the bar at Rick’s Café and order a round. Cary Grant and Deborah Kerr quaffed pink Champagne Cocktails during their shipboard romance in An Affair to Remember. And more recently, Baz Luhrmann’s The Great Gatsby forever sealed their popularity depicting them as posh personified in liquid form.

“

Of the thousands of mixed drinks, it’s

CHAMPAGNE TWISTS

Experiment with these variations on the classic.

Champagne Normande Add a teaspoon of Calvados to the basic recipe.

Kir Royale

Add a splash of crème de cassis to a glass of champagne.

French 75

Add an ounce of dry gin, 1 teaspoon of simple syrup and a half ounce of lemon juice.

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

RING IN T H E H OL I D AYS

WITH KORBEL By Lesley Jacobs Solmonson | Photos Courtesy of Korbel ‘Tis the season for stressing out over party drinks. What should you have on hand? Are there drinks you can make ahead of time? How can you step out from behind the bar and be a real host to your guests? Korbel Brut has plenty of solutions. Their amusing, attention-getting Flip It Clip allows for individual

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drink service; add base ingredients, then flip the clip straight into the glass. Full size bottles allow for easy mimosas and punches, both of which guests can serve themselves. And, if you’d like cocktails made to order, Korbel makes the ideal float on any number of cocktails. Make sure to have a few bottles chilling in the fridge and you will never have cocktail terror again.

C O C K T A I L TIME Korbel Holiday Honey

Korbel Berry-Pom

For a more simple and traditional holiday tipple, serve a Korbel Holiday Honey

INGREDIENTS

1 187 ml Bottle Korbel Brutthat 1 oz. Chambord Black Raspberry Liqueur 1 oz. Pomegranate Juice PREPARATION

4 oz. Korbel Brut 1 oz. Jack Daniel’s Tennessee Honey PREPARATION

Pour chilled KORBEL Brut into a champagne flute. Top with Jack Daniel’s Tennessee honey.

Add first two ingredients to a shaker with ice. Shake well and strain into a pint glass filled with ice. The mixture should fill about half the glass. Attach a Flip-It Clip to the rim of the glass and invert the Korbel bottle into the drink. If you don’t have a clip, simply float the Korbel on top of the cocktail. Garnish with frozen berries.

Korbel cran-rita

Korbel sparkling punch

INGREDIENTS

1 750 ml Bottle Korbel Brut ½ bottle White Wine 1 pint Lemon Sherbet Frozen Lemon Slices

1 187 ml Bottle Korbel Brut ½ oz. El Jimador Blanco Tequila 1.2 oz. Cointreau ½ oz. Finest Call Simple Syrup 1 oz. Lime Juice Splash Cranberry Juice

PREPARATION

Add first four ingredients to a shaker with ice. Shake well and strain into a pint glass filled with ice. The mixture should fill about half the glass. Attach a Flip-It Clip to the rim of the glass and invert the Korbel bottle into the drink. If you don’t have a clip, simply float the Korbel on top of the cocktail. Add a splash of cranberry juice. Garnish with cranberries and a lime wedge.

Combine Korbel and white wine in a pitcher. Add lots of ice and scoops of lemon sherbet. Garnish with frozen lemon slices.

S I D E BA R For brunch or a late afternoon get together, consider a Mimosa Bar. This Do-It-Yourself Party pleaser allows guests to serve themselves and lets you get out from behind the bar. Set out a variety of juices or pureés, such as orange and cranberry juice, peach and raspberry pureé, or even liqueurs like Chambord or Cassis. Keep bottles of Korbel on ice and fruit garnishes nearby. Guests can make their drinks their own way and everybody, including you, will enjoy the party.

Do-It-Yourself Korbel mimosa bar INGREDIENTS

PREPARATION

Orange Juice Mango Nectar Cranberry Juice Cran-Peach Juice Cran-Strawberry Juice Korbel California Champagne

Fill a Champagne flute halfway with the juice of your choice and top with Korbel.

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ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

Truffles THE SMELL OF SUCCESS

By Lesley Jacobs Solmonson Some foods have such potency that they require a gentle hand to achieve their potential. Chili powder, dry mustard, even salt, and of course truffles. The heady, gloriously stinky smell is at its apex with the white truffle from Italy. France’s black truffle possesses its own decadence. The flavor is funky and earthy, both traits that lend themselves to cocktails if used properly. Be aware that truffles, whether black or white, are extremely pungent. A little goes a long, long way. According to Ryan Te of Sushi Samba in New York, “Truffle adds a roundness. It can ground a cocktail or add a bit of umami. When it works it works and when it doesn’t... It doesn’t.” Because of the demand and the challenging conditions finding these mushroom relatives, truffles are prohibitively expensive. Market price fluctuates in relation to availability, ranging from $1,000 to $3,000 a pound. Ordering shaved truffles on a dish in a restaurant can add as much as $100 to your bill. Truffle oil is far less expensive, but be forewarned, many bottles sold are artificially flavored with chemical compounds meant to mimic the smell of truffles.

FIN D E R ’S K E E PE R S Courtesy of Sushi Samba INGREDIENTS

1 oz. Blood Orange Hwayo Soju 1 ½ oz. Korean Pear Juice 5 oz. Lime Juice 1 Dash Campari 1 Dropper Truffle Oil ¾ oz. Tonic Water, to top Tonic Water PREPARATION

Shake with ice and fine strain into a flute. Top with tonic water.

At Sushi Samba, the team uses Dean and Deluca truffle oil to add a luxurious spin on a soju-based cocktail. One dropper of oil, approximately 1/8 of an ounce, is potent enough to bring out the earthiness of the truffle. It also adds a velvety mouthfeel to the drink, which is balanced by the bubbles in the tonic water. The most traditional way to use truffles in cooking is to shave them over a dish. Beverage consultant Emil Gallieve has taken this concept and applied it to the Martini di Tartufo at MAMO in New York. The drink offers a one-two punch of truffle with Black Moth truffle vodka and a shaved truffle garnish, along with the traditional dry vermouth and the not so traditional Campari. The drink carries a $50 price tag, offering a perfect example of how a premium ingredient affects cost. Used in moderation, truffles, whether black or white, create an immediate Pavlovian desire. Their pungency, their rarity, and their cost add up to a singular experience. You may not use them every day, but, for a moment of decadence, truffles are the brass ring of luxury.

M A R T IN I D I TA R T U FO Courtesy of MAMO INGREDIENTS

2 oz. Black Moth Truffle Vodka ¼ oz. Dry Vermouth ½ dash Campari PREPARATION

Add all ingredients into mixing glass, stir well, and pour out into a pre-chilled coupe glass. Garnish with orange twist and shaved truffle.

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ADVANCED MIXOLOGY

IN THE KNOW

Bo�th’� Resurrectin� � 1740 Trademar�

By Cydnee Murray | Photos by Shannon Sturgis You could walk past the nondescript Meatpacking District façade 100 times and not have the slightest inkling the place exists. Luckily Manhattan’s 58 Gansevoort Street opts for obscurity. Too intimate to announce to the masses, the event space evokes a sense of clandestine gravitas. The perfect setting for the distinguished gathering of guests invited to celebrate the revival of Booth’s Finest Dry Gin Cask Mellowed on November 10th. Ascending a narrow staircase, spirits industry mixers and shakers were greeted in a dimly lit library by National Gin Ambassador Rachel Ford. Passing out cut crystal tumblers containing Booth’s, Rachel revealed, “This particular gin is from the early 1900s, but at the time it was produced, they made too much and they didn’t have enough places to put it. So they decided to stick the surplus in sherry casks and forgot about it, until they later came back and discovered the mellow juniper flavor and pale golden color.” She then walked around adding a touch of Angostura bitters to each outstretched glass. “Angostura is not only a Navy cure for seasickness… but it’s also a trendy cheeky bartender mini handshake. Let’s raise a glass together and I will share with you one of my favorite quotes (from a bound anthology of cocktails given to attendees). ‘With Booths as the starring lead, your show will always be a success.’” The quote paired with a Booth’s cocktail called “Sensation” made especially for popular 1930s singer and actress Frances Day.

MAYFAIR CORONATION INGREDIENTS

1 oz. Booth’s Finest Dry Gin Cask Mellowed 1/4 oz. Benedictine 1/4 oz. Rye Whiskey PREPARATION

Combine Booth’s Finest Dry Gin Cask Mellowed, Benedictine and rye whiskey in a double Old Fashioned glass with a large ice cube. Stir several times. Garnish with an orange and a lemon twist.

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SENSATION

As described in “An Anthology of Cocktails and together with Selected Observations by a Distinguished Gathering and divers Thoughts for Great Occasions” INGREDIENTS

¾ oz. Booth’s Gin ¼ oz. Lemon Juice 3 dashes Maraschino 3 sprigs Fresh Mint PREPARATION

Shake well and strain into cocktail glass.

SAVE THE DATE APRIL 10 -12, 2016

MEXICO CITY

Following successful stops in Vancouver and Buenos Aires, Tales of the Cocktail® on Tour is taking its show on the road once again, this time to one of the largest and most culturally rich cities in the world: Mexico City. This three-day festival will feature renowned bartenders sharing their insights at a series of educational seminars by day as we dive into Mexico City’s rising cocktail scene by night. Join us in Mexico City in Spring 2016 to get a taste of what Tales of the Cocktail® is all about in a city you’ll never forget.

TalesoftheCocktail.com

ADVANCED MIXOLOGY

MIXING SEASON

Warm Yourself

With Festive

RumChata Cocktails By Lesley Jacobs Solmonson In the modern cocktail world, there have been a few distinct products that were game changers. In this saturated climate where many new spirits go unnoticed or have been long forgotten. Bitters that people have never heard of and liqueurs from herbal to floral to cream that sit on the back bars collecting dust. These days it takes something unique to grab a drinker’s attention. RumChata was the one that made folks put down their Irish creams and take notice because not only is the stuff really tasty, but it manages to encapsulate the ideals of a truly fine liqueur. Unlike crème liqueur, which has additional sugar added to create a syrupy texture, cream liqueur uses dairy cream as the textural base then adds a spirit and often additional flavors including everything from coffee to spices to fruit. The trick here is to avoid a cloyingly sweet profile; RumChata succeeds beautifully, allowing it to work as a modifier in drinks rather than overpowering them. RumChata takes its cues from horchata, the cinnamon-vanilla rice drink so beloved in Mexico. Unlike the non-alcoholic rice drink, RumChata, as its name suggests, contains rum, but it isn’t aggressively boozy. For the cold weather months, try some RumChata mixed with a solo spirit or some of the season’s most popular sippers, including hot chocolate and eggnog. There is nothing more satisfying and warming to body and soul during this festive season.

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Mix These

Winter Warmers From RumChata

RumChata Cinnamon Toast

RumChata Hot Chocolate

INGREDIENTS

1 part RumChata 1 part Jack Danielâ&#x20AC;&#x2122;s Tennessee Fire

2 oz. RumChata Hot Chocolate

PREPARATION

Combine in a coffee mug and serve hot. Add a splash of spiced rum for more bite, if desired.

Shake with ice and strain into shot glass.

PREPARATION

Bourbon Cream

RumChata Latte

INGREDIENTS

3 parts RumChata 1 part Bourbon

1 part RumChata 1 part Skim Milk

PREPARATION

Combine over ice in rocks glass.

Foam together with an espresso machine. Add one shot of espresso if desired.

RumChocolata Ingredients

RumChata Ghiradelli Double Cocoa Powder

Preparation

Sprinkle RumChata with Ghirardellib Double Cocoa powder and serve warm.

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ADVANCED MIXOLOGY

BRAND SPOTLIGHT

FIND SPIRITED B A L A NCE OPAL NERA

To create the striking deep purple color, elegant aroma and flavor profile reminiscent of black licorice with hints of lemon zest the Francoli family artfully infuses several different components. One of which are the skins of the elderberry plant’s black berries which are macerated producing a dark

violet-black color. So, basically the elderflower and the elderberry plants that grow wildly in Northern Italy are Opal Nera’s deep dark secret. Like yin to the yang, as a complementary spirit to the dark and mysterious Opal Nera, the family also produces Opal Bianca, a smooth and clear Sambuca. Both products are created using all natural ingredients at Distilleri Francoli, the world’s first zero impact and only carbon neutral distillery with a constant focus on clean air, clean energy and environmentally friendly practices. We love spirited balance in a brand.

Photos Courtesy of Opal Nera

As the world’s first black Sambuca, invented by the legendary Italian Francoli family, Opal Nera was sure to revolutionize the liqueur category. The original and versatile spirit quickly became a popular shooter in trendy bars and nightclubs everywhere.

MUST MIX

BLACK JAZZ

BLACK PHOENIX

INGREDIENTS

2 oz. Opal Nera 1 oz. Vodka

2 oz. Opal Nera 1 oz. White Rum Splash Fresh Lemon Juice

PREPARATION

Pour over crushed ice. Garnish with lemon peels.

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PREPARATION

Pour over ice cubes. Garnish with mint leaves and lemon peels.

Winning countless awards over the past decade, the energy within these exclusive ďŹ&#x201A;avors showcase an aura all their own. Spirit Journal: Five Stars Espresso: Top 75 Spirits, 2014

vangoghvodka.com

SHAKING AND STIRRING

ART IN THE AGE CHICORY ROOT FLAVORED VODKA

Along with their Snap, Root, Rhubarb, and Sage bottlings, they’ve released Chicory Root. With a rich viscosity and a subtle, bitter coffee-ish character, it’s a superb alternative to coffee liqueur in cocktails.

CHICORY CHAI TEA LATTE INGREDIENTS

1 oz. Chicory Root Vodka (per serving) 2 Whole Cloves 1 tsp Ground Cinnamon ½ tsp Cardamom ½ tsp Ground Nutmeg 1/8 tsp Ground Allspice PREPARATION

Bring 2 cups water and spices to a boil. Remove from heat, steep for 5 minutes. Add 2 black tea bags, 1 tbsp. maple syrup and return to a boil for 5 minutes. Strain mixture through a mesh sieve. Latte: Heat milk and cinnamon. Using immersion blender, blend the milk until it’s frothy. Pour chai tea mixture into a mug, add vodka and warm milk. Top with ground cinnamon.

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LAUNCHES

BAIN’S CAPE MOUNTAIN WHISKY South Africa’s first single-grain whisky has officially launched in America. Master Distiller Andy Watts uses 100% South African yellow maize (corn) blended with Cape Mountain water that flows over 850-million year-old sandstone. Double matured in first-fill bourbon casks for three years, it then undergoes a second maturation to new casks for 18 to 30 months. With scents of banana, toffee, and honey, the whisky has a slightly spicy flavor with oaky undertones. The bottling was awarded the title of “World’s Best Grain Whisky” at the 2013 World Whiskies Awards.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Bain’s Cape Mountain Whisky Ice Cubes PREPARATION

Combine ingredients in a rocks glass. Stir gently.

COCKBURN’S 1977 VINTAGE PORT

In 1977, Cockburn’s didn’t declare a vintage, although almost every other port house did. The corporate structure of the original company didn’t allow for a vintage offering that year, but the Portuguese winemakers hid away two barrelsworth that aged for 36 years until they were discovered. In 2006, when the Symington family acquired the brand, they found 116 cases of the 1977 vintage. Now, the company is releasing this historic, never before declared Cockburn vintage bottling to celebrate the company’s 200th anniversary. Only 360 bottles will be available domestically.

NEAT INGREDIENTS

Cockburn’s 1977 Vintage Port PREPARATION

Pour a slightly chilled serving into a wine glass. Enjoy with aged cheese and nuts or a piece of dark chocolate.

ELIJAH CRAIG 18-YEAR-SINGLE BARREL BOURBON

Following a three year absence, Elijah Craig 18-Year is back with only 15,000 bottles being released. Inventory shortages caused the hiatus, but now Heaven Hill can once again offer this award-winning bourbon, which was introduced in 1994. While each barrel will vary slightly, the overall character of the spirit is sweet with spicy grain notes, as well as a long, warm finish. Heaven Hill will also be releasing their 23-Yearold Single Barrel, which has a richer character than the 18-Year, but shares a similar pedigree.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Elijah Craig 18-Year Single Barrel Bourbon Ice Cubes PREPARATION

Combine ingredients in a rocks glass. Stir gently.

KOLOA KAUA’I COFFEE RUM

Sugar cane and coffee are two of Kaua’i’s indigenous crops, so marrying the two of them makes perfect sense. According to Kōloa Rum Company President and CEO Bob Gunter, “Kaua’i Coffee Rum is a true Kaua’i-made product that exemplifies the remarkable diversity of agriculture on Kaua’i and the potential for innovation.” Koloa’s rum is made from “tall cane” sugar cane and combined with local mountain water that is filtered through volcanic layers in the ground. The coffee comes from Kaua’i Coffee Company, which hand-roasts locally grown beans in small batches. Together, the two flavors bring out the strengths in one another offering notes of coffee and cocoa.

RUSSIAN RUM SLINGER INGREDIENTS

1 ½ oz. Koloa Coffee Rum 1 ½ oz. Coffee Liqueur Half and Half PREPARATION

GRANT’S ALE CASK FINISH BLENDED WHISKY

When Master blender Brian Kinsman noticed that Scotch whisky lovers often pair their spirit with a pint, he came up with the idea for Grant’s Ale Cask Finish Blended Whisky. The whisky from William Grant & Sons is aged in ale casks for up to four months, resulting in the first ale cask finish whisky. Says Kinsman, “The resulting flavor of the whisky is so reminiscent of the liquid previously held in the cask it takes the drinker’s palate on a really remarkable journey.”

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Grant’s Ale Cask Finish Blended Whisky Ice Cubes PREPARATION

Combine ingredients in a rocks glass. Stir gently.

Pour ingredients over ice in an Old fashioned glass. Top with Half and Half.

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Tastes Like Nostalgia The sights and sounds often associated with this time of year can easily trigger a considerable amount of reflection. As another year ebbs to its inevitable close we contemplate what’s in store ahead of us and sometimes fall prey to reminiscing about the past. Ever the catalysts and helping to spark our memories are the smells and yes, the tastes of the season that will inspire new nostalgic memories for the future. What is it about the taste of something that defines a perfect seasonal cocktail ingredient? We’re thinking about warm drinks made with rich chocolate and cream, bubbly, dry-as-toast champagne with a lingering essence, the sweet smells of cinnamon, spice and citrus in a wintry punch, and the unexpected flavors in a savory grog. In celebration of these spirited sensory cues, this issue of Chilled

features popular cocktails using savory ingredients, celebratory champagne cocktails perfect for toasting the good life, the best gifts to show your appreciation of your favorite bartenders and the most memorable sips to help ring in another year. We profile centuriesold distilleries doing impressive things like using music in their process just as Copper & Kings Brandy does or bringing back timeless flavors like with Royal Distillery’s Mandarine Napoléon. Plus, our sexy cover girl Alessandra Ambrosio heats up our senses with the hottest trend right now … coconut cocktails. That pleasant smell and delicious taste of a fresh coconut is exactly the kind of thing that gets us warm and fuzzy all over. And that, my friends, is worth a trip down memory lane next year.

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By Michael Tulipan

To create VO|CO, the partners searched the world for the best coconut water that would marry with premium vodka. Just as important was creating a product with no artificial sweeteners or colors. Numerous hours of testing ensued before they settled on the formula for VO|CO, which launched first on the West Coast in 2014. VO|CO is meant to be enjoyed in a variety of venues and, at 5.5% alcohol per twelve ounce serving, offers a lighter alternative to more spirit forward cocktails.

Coconut water, which is low in calories, fatand cholesterol-free, high in potassium and exceptionally hydrating, has exploded in popularity since its introduction to the U.S. in 2004. With growth soaring 600% in just five years, coconut water has become a $400 million a year business. VO|CO, the world’s first ready to drink vodka and coconut water cocktail, brings together the individual great tastes of two of the world’s most popular beverage choices: vodka and coconut water. President of Sales Michael Rieck recounts the “a-ha” moment that led to the creation of the brand. “In 2011, inspiration struck the founders of VO|CO when they found themselves drinking coconut water after a night out drinking with friends. Knowing the benefits of coconut water and how vodka is one of the most popular spirits in the world, they realized there was a gap in the market for a product that combines both.” Marrying triple distilled vodka and trendy ultrahydrating Indonesian coconut water, VO|CO is revolutionizing the single-serve category with a focus on quality ingredients in a convenient package.

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To spread word of the launch, the brand partnered with Brazilian Supermodel Alessandra Ambrosio to be its official spokesperson. Rieck says, “Alessandra represents our brand perfectly as she provides the right blend of sophistication and style, which are the core values of our consumer.” Ambrosio has been a hands on ambassador having already hosted a Labor Day weekend pool party at the swanky Mondrian Hotel’s Skybar in West Hollywood and the brand’s Halloween party at 1OAK Los Angeles. Perfect for nightclubs and resorts, VO|CO offers the ultimate in flexibility. Served ice cold in a can, this single-serve, readyto-drink cocktail doesn’t even require glassware. Pool side, on the deck of a sailboat or on the dance floor, VO|CO lets vodka and coconut water fans live in the moment and enjoy a refreshing taste of the tropics.

CHILLED TALKS TRENDS WITH ALESSANDRA AMBROSIO, MODEL, AND STYLE MAVEN. Photo by Yu Tsai Tell us about your involvement with VO|CO ready to drink vodka and coconut water. Being from Brazil I have always loved coconut water. I’ve tried mixing it with beverages but for some reason it never tasted exactly how I thought it would. When VO|CO reached out and I tried the product, it was the perfect mix of coconut water and vodka, so I was very excited to work with them! Consumers care more today about what they put in their bodies than ever before. The coconut water trend is big right now. Tell us about the appeal of VO|CO and coconut water. As a model, I have always been conscious to not eat or drink products that have artificial colors or sweeteners added. I like that VO|CO was able to create this product with all natural ingredients, while still maintaining a great taste and being on trend. What do you like about VO|CO? I love the crisp refreshing taste of VO|CO. Living in California we have summer all year long so it’s great to drink it during those hot days, but VO|CO is also good to drink in cold weather as it is so refreshing. What would you like drinkers to know about VO|CO? It’s delicious and so easy to serve. You just need a cup, some ice and you are all set to go. CHILLEDMAGAZINE.COM

The Latest in Sonic Aging

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By Lesley Jacobs Solmonson Photos courtesy of Copper & Kings The aging room in a distillery is an almost sacred place. Silent. Motionless. Barrels stretching upward on racks, waiting patiently for their moment of release. That is unless you find yourself at Copper & Kings distillery in Louisville, Kentucky. The C & K aging room rocks. Literally. As founder Joe Heron leads me down a staircase toward the entrance, I can hear muffled music emanating from behind the door. Closer still, the floor starts to gently vibrate under our feet. It seems that a private party is going on inside and we have an invitation.

name. Copper & Kings has “a sort of rock ‘n roll” feel, in Heron’s mind; it lets people know the brand doesn’t take itself too seriously. Then, there’s the upstairs reception room, which currently is lined with intense black and white photos of great singers like Mick Jagger and Johnny Cash. But by far the most influential musical element – the one that defines the brandy itself – is the sonic aging process that Copper & Kings brandies undergo. Which brings us back to the aging room. According to Heron, sonic aging is a natural marriage of his (and the team’s) love of music and spirits. The process involves playing tunes 24/7, and playing it quite

But by far the most influential musical element – the one that defines the brandy itself – is the sonic aging process that Copper & Kings brandies undergo. Heron opens the door, allowing the pulsating notes to escape. We step inside and he smiles like a kid. “Today is Liam Gallagher’s birthday, so we are playing Oasis all day,” he explains. Apparently, celebrating musician’s birthdays is a common occurrence around here. For the daily beats, Heron uses Spotify, accessing playlists that can include everything from geographic influences – he loves African music – to jazz and even metal. This sort of exuberance is nothing out of the ordinary. Because, at Copper & Kings, music is as much a part of their daily work as making the brandy is. Heron notes that this influence starts with the company

loudly through the five subwoofers installed in the room. The music creates sound waves that penetrate the barrels, causing the aging spirit to vibrate. The vibration basically “stirs” the distillate, allowing for more parts of it to make contact with the wood in the barrel. The more contact with the wood, the more complex the brandy. So, the next time you take a sip of Copper & Kings American Brandy, take note, literally. You may be drinking a barrel of Oasis or Springsteen or Bowie. As Heron has said before, “American brandy boogies.” Thanks to sonic aging, indeed it does. Just think of it as a molecular house party.

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That

Mandarine

Flavor Adding Some Zest to Classic Cocktails

By Lesley Jacobs Solmonson Photos courtesy of Royal Distillery It began in Belgium with a fellow named AntoineFrancois de Fourcroy. De Fourcroy was a chemist, who demonstrated great talent and enthusiasm for distilling. When he met Napoleon Bonaparte, the Emperor of the short stature and equally short temper, he collaborated with the French ruler to create Mandarine Napoleon. Inspired by Napoleon’s birthplace Corsica, which was known for superb mandarin oranges, the liqueur was finally released to the world after both men died. Neither of them could have imagined where their creation would be now, thanks in great part to the ingenuity of DeKuyper Royal Distillers. Few people realize that Mandarine Napoleon has been available in the U.S. market since the 1980s. Unfortunately, the lack of marketing and uninspired cocktails of the time left the orange liqueur in the shadows of bigger, more familiar brands. Then, in 2008, DeKuyper acquired the company and the rest is spirited history. In the early 2000s, cocktail culture was on the rise in New York where Sasha Petraske has quietly opened the game-changing speakeasy Milk and Honey on the eve of the new millennium. The success of that bar led to a flood of classic cocktail spots opened by the likes of today’s best and brightest. And all of them were hungry, make that thirsty, for old school recipes and products. Mandarine Napoleon captured their fancy immediately. With its distinctive blend of mandarin oranges and Cognac, the liqueur offered a new profile, less sour and bitter than other citrus liqueurs.

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Whether you turn to Jerry Thomas’ Bartenders Guide, the Savoy Cocktail Book, or any recipe book in between, you will find cocktail after cocktail containing orange liqueur. You simply can’t have a bar without it and, if the bottling has an intriguing provenance and an intriguing style, all the better. (Speaking of provenance, Mandarine Napoleon is distilled in an abbey only 30 miles from the battlefield where Napoleon was finally defeated.) The recipe for Mandarine Napoleon calls for two macerations, one using fresh chopped mandarins and another using dried mandarin orange skins. Before distilling, each maceration is combined with an array of botanicals, whose identities are a closely guarded secret. Luckily, there is no secret to the soft spot that bartenders have for the liqueur; you will see it on almost every craft back bar you visit. Marc DeKuyper, founder of Royal Dutch Distillers which imports and distributes the liqueur, observes with amusement that Mandarine Napoleon makes a dynamite Margarita. It’s a fine example of how an elegant liqueur can elevate a prosaic drink. And, of course, the liqueur can be used in any recipe calling for an orange accent from an Old Fashioned to a Negroni. For many bartenders, Mandarine Napoleon is the only orange liqueur they use. It’s hard to argue with their choice. After all, it was good enough for the notoriously tyrannical Napoleon. (Just imagine how hard it was to please that guy.) Clearly Mandarine Napoleon didn’t disappoint them and it now has regained its rightful place in the cocktail culture. Talk about a conquering hero.

NAPOLÉON'S OPERA Courtesy of Jim Meehan, PDT INGREDIENTS

15 ml Mandarine Napoléon 60 ml Gin 20 ml Dobonnet Rouge 1 dash of Angostura Orange bitters PREPARATION

Stir all ingredients with ice and strain into a chilled coupe. Garnish with an orange zest twist.

THE PISCINE

Courtesy of Nikki Beach, signature cocktail INGREDIENTS

40 ml Mandarine Napoléon 20 ml Freshly squeezed lemon juice 1 slice of Orange 1 slice of Cucumber 1 Raspberry 1 Strawberry Top up with Champagne or Prosecco PREPARATION

Pour all ingredients in a large wine glass filled with ice, and stir. Fill up with Champagne or Prosecco. CHILLEDMAGAZINE.COM

M O O N S T R U C K C H O C O L AT E C O . & O R E G O N D I S T I L L E R S

Masterpieces MAKING MINIATURE

Photos courtesy of Moonstruck Chocolate

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Portland, Oregon’s Moonstruck Chocolate Co. is well known for creating delicious, unique, artisan chocolates. “Born in 1993 from a couple of Portlanders with a desire to introduce gourmet, hand-crafted chocolates to a fledgling culinary mecca, Moonstruck has persisted in its original vision: delivering confections that delight the senses and nourish the imagination,” says Master Chocolatier Julian Rose. For the past twenty years, Moonstruck Chocolate has sourced superior quality cocoa beans from the world’s most exotic locales. “Crafted, decorated and packaged by hand, each piece is a miniature masterpiece that offers a unique chocolate experience every time.” Making the most of their proximity to a multitude of innovative artisan distillers, Moonstruck Chocolate Co. collaborated with local distillers to create four new alcohol fueled truffles for

The Oregon Distillers Collections began with a desire to make higher alcohol truffles like Rose had sampled in Canada and Europe. “Now and then, I would make a high alcohol truffle with Cognac or Orange liquor for the office staff.” Everyone enjoyed his truffles so much that he decided to explore the concept a bit more. He then met Patrick Bernards from Bull Run distilling at a special event in Portland. “He informed me that the craft distilling scene was one of the best in the country and that you can find everything you need from Absinthe to Vodka in Oregon.” Bernards then gave Rose a sample of his Temperance Bourbon. “I went back to my kitchen the next day and created the first version of the Distillery collection,” says Rose. After researching the liquors produced in Oregon, he was blown away by the choices.

CLEAR CREEK DISTILLERY

INDIO SPIRITS DISTILLERY

BULL RUN DISTILLERY

HOUSE SPIRITS DISTILLERY Aviation Gin Truffle

Dead Guy Whiskey Truffle

GLASER DISTILLERY

HOUSE SPIRITS DISTILLERY

Oregon Apple Brandy Truffle

Temperance Trader Straight Bourbon Truffle

Limoncello Truffle

Marionberry Vodka Truffle

Coffee Liqueur Truffle

their Oregon Distillers Collection. The European style truffles, which are a mix of local flavors and craftsmanship, can be purchased as a twelvepiece set. The spirits in the set include Limoncello Truffle from Glaser Distillery, Marionberry Vodka Truffle from Indio Spirits Distillery, New Deal Distillery’s Ginger Liqueur Truffle, Wild Card Absinthe Truffle from Oregon Spirit Distillers, Oregon Pear Brandy Truffle and Oregon Apple Brandy Truffle from Clear Creek Distillery, Coffee Liqueur Truffle, Krogstad Aquavit Truffle and Aviation Gin Truffle from House Spirits Distillery, Temperance Trader Straight Bourbon Whiskey Truffle from Bull Run Distillery, Dead Guy Whiskey Truffle from Rogue Ales and Crater Lake Pepper Vodka Truffle from Bendistillery.

NEW DEAL DISTILLERY

HOUSE SPIRITS DISTILLERY

ROGUE ALE

CLEAR CREEK DISTILLERY

OREGON SPIRIT DISTILLERS

BENDISTILLERY

Ginger Liqueur Truffle

Wild Card Absinthe Truffle

Krogstad Aquavit Truffle

Oregon Pear Brandy Truffle

Crater Lake Pepper Vodka Truffle

When the time came to actually collaborate with distillers, Bernards was happy to provide his Bull Run Temperance Trader Bourbon and Bull Run Pacific Rum to be made into truffle form. “Until I tried what Julian created I would not have thought that many of the spirits used would have ever worked, but Julian is a master and the resulting Oregon Distillers Collection is amazing,” says Bernards. “The truffles using our bourbon and rum not only taste great, but visually set the stage for what your taste buds are about to experience.” Bernards finds that collaborations with the culinary world are hugely important to distillers. “To date, Moonstruck has been one of the most exciting collaborative projects in which we’ve been involved. Others we’ve collaborated with include tea companies, hot sauce companies, breweries and wineries to name a few.” CHILLEDMAGAZINE.COM

CUDDLE-BUDDY COCKTAILS THIS WINTER FALL IN LOVE WITH THESE ROMANTIC CONCOCTIONS THAT’LL GIVE YOUR CHEEKS A ROSY GLOW.

ROCKEFELLER BERRY CRUSH CRUSH inside of MGM Grand Photo by Jim Decker

INGREDIENTS 1 oz. Rockefeller Vodka 1 oz. Cointreau Half Lime (cut in small chunks) 3 Whole Blackberries ½ oz. Simple Syrup PREPARATION  Muddle lime and blackberry, add ice and liquor. Shake well and strain into a rocks glass. Garnish with blackberry.

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PUNCH, DRUNK LOVE CRUSH inside of MGM Grand Photo by Peter Harasty

INGREDIENTS 1 oz. Mint Infused Hendricks Gin* 1 oz. Lillet Rosé 1 oz. Watermelon Juice ½ oz. Fresh Lime Juice ½ oz. Simple Syrup PREPARATION Combine ingredients in a rocks glass, garnish with a rose petal.

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MULE PROMENADE Photo by Peter Harasty

INGREDIENTS 1 ½ oz. Azzurre Vodka ½ oz. Fresh Lemon Juice ¾ oz. Fruitations Cranberry Cocktail Mixer ½ oz. Honey Syrup (3:1) 2-3 oz. Top with Fever Tree Ginger Beer PREPARATION Build all ingredients except Ginger Beer in a Copper Mug, Add crushed ice and stir gently to incorporate ingredients. Top with Ginger Beer and more crushed ice. Garnish with a candied Ginger chip and a Brandied Cherry.

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ITALIAN LOVE AFFAIR CRUSH inside of MGM Grand Photo by Jim Decker

INGREDIENTS ½ oz. Knob Creek Bourbon ½ oz Solerno Blood Orange Liqueur ½ oz. Prosecco PREPARATION Build in a Champagne glass. Garnish with orange twist.

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SPOTLIGHT

HOT SPOT

Hard Rock Cafe Times Square, NYC

HARD ROCK CAFE IN NEW YORK CITY IS A PLACE WHERE “EVERY DAY BRINGS SOMETHING DIFFERENT,” SAYS JOHN PASQUALE, HARD ROCK CAFE DIRECTOR OF SALES AND MARKETING FOR THEIR NEW YORK AND YANKEE STADIUM LOCATIONS. HE EXPLAINED, “ONE DAY I MIGHT BE EMCEEING THE HARD ROCK RISING BATTLE OF THE BANDS COMPETITION, AND THE NEXT DAY I COULD BE WORKING ON ROLLING OUT OUR LATEST FOOD AND BEVERAGE OFFERINGS.”

peaking of beverage offerings, they are offering holiday-inspired mason-jar cocktails that play on Hard Rock’s musical theme. Patrons can enjoy “She’s My Apple Pie” and “Feeling Hot, Hot, Hot,” two fireball cinnamon whiskey mixers, or something cooler and sweeter like their “Bohemian Rasp-Sody,” a vodka, raspberry, and passion fruit creation. The cocktails will be available through January 3rd. They also have a multitude of other fun drink items, such as a flight of three mini-Margaritas.

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It is no surprise that Hard Rock offers these whimsical cocktails. Pasquale notes, “Hard Rock Cafe continues to push the limits when it comes to cocktail innovation.” They also encourage their bartenders to flex their mixology muscles, “Our drink menu wouldn’t be the success that it is without our talented bar staff.” Hard Rock loves to showcase their bartenders’ talents, such as with the BARrocker showdown. In fact, a holiday mason-jar cocktail, the Robert Mondavi Merlot – Hard Rock’s sweet and sour topped with house-made passion fruit foam – was crafted by Kazuki Goto, the BARocker 2015 Champion at Hard Rock Cafe Tokyo.

Best Place on Earth to See The NYE Ball Drop Hard Rock Cafe Marquee

Of course, any trip to the Hard Rock Cafe includes the rock n’ roll experience. From celebrity partnerships with Carlos Santana and Kenny Chesney to live performances by such artists as Bon Jovi, Paul Simon, and Ricky Martin. And, of course, there’s the memorabilia that include relics from such musical giants as Zeppelin, the Beatles, Madonna, Hendrix, and Springsteen. Although Hard Rock Cafe may enjoy the company of many celebrities, they have their local community in mind, too. Pasquale noted, “We’re expanding our partnerships and events with local organizations and charities.” A few of those include Fire Department New York (FDNY), the PRIDE festival, and the New Year’s Eve Ball Drop in Times Square.

Located in the heart of Times Square, one block from the famous ball drop, Hard Rock Cafe’s marquee offers you a unique New Year’s Eve experience. Hard Rock Cafe’s marquee has been the platform for live performances from such artists as Trace Adkins, Fifth Harmony, Nick Cannon, Yoko Ono Lennon, Darryl “D.M.C.” McDaniels, WWE’s Total Diva’s and Ozzy Osbourne. But, it’s not just for celebrities. It accommodates up to 30 guests and is available for private parties or large group reservations. A fantastic site to gaze upon Times Square, to witness the infamous ball drop, and raise a toast to the new year!

With multiple seating venues, great drinks, and terrific food, Hard Rock is great for any occasion, “We keep locals and city visitors in mind when creating our menu offerings and planning special events, and strive to provide every guest with a memorable visit.”

“

We keep locals and city visitors in mind when creating our menu offerings and planning special events, and strive to provide every guest with a memorable visit.

“

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LAST CALL

CHILLIN’ WITH

Jonathan Kite Photo by Riker Brothers Photography

COMEDIAN AND IMPRESSIONIST JONATHAN KITE IS BEST KNOWN FOR PLAYING OLEG GOLISHEVSKY ON THE CBS HIT COMEDY 2 BROKE GIRLS. YOU CAN ALSO FIND HIM ON STAGE WHERE HE REGULARLY DOES 30 CELEBRITY IMPRESSIONS DURING HIS STAND-UP COMEDY ROUTINE.

On Stand-Up Comedy

I do it on and off. I try to do it almost every night when I’m in town here in LA. There is always something with pop culture you can talk about. Every other comic I know that’s on TV, they do the same thing, like Amy Schumer I think, goes up every single night. Every opportunity you get seems like a good opportunity.

Work Ethic

My passion got me here. My parents are very hardworking passionate people who sacrificed a lot so that my brother and I could live the life we wanted to. It’s never lost on me, so I learned my work ethic from my parents. I hope things continue to go well for me, I know I’m only afforded those luxuries because of the work that’s put in.

Dining Out

I will always get a Reuben sandwich. There’s a place called Greenblatt’s, which is next to where the Laugh Factory is. I perform there every weekend. I love that club. I love the people there. I get the same thing every time- the Reuben with lean corned beef with extra Thousand Island on the side and I always get the macaroni salad.

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Downtime

I think it’s nice to have a good balance of things in your life. I definitely have friends who will hang out at the club. I really like late nights at diners. Because I spend so much time on a set every day, I try to go out and live as much of a real life as I can.