Chilled Magazine - Volume 9 Issue 2

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LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2016. BACARDI, THE BAT DEVICE AND THEIR TRADE DRESSES ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM SPECIALTIES – EACH 35% ALC. BY VOL.

BRING THE PARTY WITH THE NEW BACARDÍ FLAVORED RUMS ®

GRAPEFRUIT & RASPBERRY MIX IT UP WITH LEMONADE

Welcome to an exclusive world... and the other Mediterranean diet Lustau Brandy de Jerez

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Best in Class Gold Medal at the International Spirits Challenge

CONTENTS

VOLUME 9 - ISSUE 2

72

Jude Law and Johnnie Walker Blue Label Joy Will Take You Further

74

Getting to Know a Well-Known Spirit Fratelli Branca

78

The Rise of Amaro

A Bittersweet Spirit with the Storied Past

80

SPECIAL SECTION Mixologist for Hire

Behind the Bar: Amaro

84

Modern Grappa

Firewater No More

86

Trending Now

Summer Tequila Cocktails

88

Gose Beer

The Second Coming

90

Recipes

The New Cocktail Hour

94

Hotspot Ibis, NYC

6

CHILLED MAGAZINE

features

ready to travel to an exclusive world?

Mix your imagination with any of the

Lustau Solera Brandies

and win an exclusive trip to Spain

Lustau Solera Stand Out BARTENDING COMPETITION April 30 through July 31, 2016 VISIT CHILLEDMAGAZINE.COM/LUSTAU FOR DETAILS

@Bodegas_Lustau

@emilio_lustau

#LustauWineAffairs

CONTENTS

VOLUME 9 - ISSUE 2

departments Editor’s Note

54

12 A Message From Jake Bliven

Bottoms Up!

14 Cool Products - Stuff You Need to Know About 16 Cool Bottles - Stylish Spirits 18 How to - Mix Spirits and Beer

The Locals

22 Bartender Submission - Elli Benchimol 24 Bartender Submission - Jeremy Strawn 26 Bar Owner Profile - Patrick Cullen, Presidio 28 Owner Profile - Antonia Fattizzi, Cork and Tin 30 Distillery Profile - Van Brunt Stillhouse, Brooklyn 32 Ask Josh - How To Choose A Drink 34 Brand Owner Profile - Danielle Francoise Fournier 38 Competition Winners - USBG National Legacy Cocktail Showcase 44 Spirited Sicilian - Chazz Palminteri, BiVi Sicilian Vodka 46 Spirited Spot - Coyote Ugly

78

Advanced Mixology

50 Drink In History - The Mai Tai 52 Food Know How - Saffron 54 Drink Well - Prosecco 56 That’s the Spirit - Mint Julep, Woodford Reserve 58 Buzzworthy - Italian Spirit, Galliano Ristretto 60 Bartender’s Chioce - Jägermeister 62 Crafting Cocktails - Juan Arboleda, Whiskey Social 64 Spotlight Launch - Bacardi’s New Flavors

60

Mix It Up

20 Behind the Sherry Bar 36 Celebrity Sippers - Game of Thrones 48 News In Brews - Mexican Beers 66 Shaking & Stirring - Beer Launches 68 Shaking & Stirring - Spirit Launches 96 Last Call - Chillin’ With Kathleen Rose Perkins CORRECTION In our last issue, Volume 9 Issue 1, the photo credit for the Punch & Pie feature on pages 26 and 27 was incorrect. All images were shot by Maria Kepinski.

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Introducing two new premium SKYY Infusions® Vodkas

Tropical Mango & Honeycrisp Apple

+97.4% – Mango is the 2

fastest growing fruit-flavored vodka.**

Infused with all natural, real fruit flavors.

SKYY Infusions® create the most delicious cocktail experiences.

are back on top of flavored vodka category growth.*

nd

+10.2% – Fruit flavors

#2 – Apples are America’s 2

nd

most purchased fruit.***

+11.8% – The apple-flavored

vodka category continues to rise.**

* Source: Nielsen, Past 52 Week $ Value Performance vs. YAG TOTAL US – 8/15/15 ** Source: Nielsen TTL US-ZAOC & Liquor Plus, (L Volume Performance vs. YAG; 52 weeks ending 12/5/15) *** Source: Nielsen Perishable Group Report – 2014 SKYY Infusions®. Vodka infused with Natural Flavors. 35% alc./vol. (70 proof). ©2016 Campari America, San Francisco, CA. Please enjoy responsibly.

VOLUME 9 - ISSUE 2 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITOR Vicki Cruz MARKETING COORDINATOR Max Ferro MARKETING ASSISTANTS Joy Sinacore, Jeffrey Lei, Cheryl Liu CHILLED 100 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 Jake Bliven, Jacob Grier, Logan Ronkainen, Melissa Warner, Evgeny Anisimov, Antonio Gonzales, Josh Curtis, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo: Courtesy of Johnnie Walker Images: Shutterstock.com SUBSCRIPTIONS Subscribe to 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.

HOW TO REACH US info@chilledmagazine.com ADVERTISING INQUIRIES Free Agent Media 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 9 - Issue 2 Copyright ©2016 Chilled Media, LLC.Chilled Magazine® and the Chilled Magazine® logo are registered trademarks owned by Chilled Media, LLC. All rights reserved.

CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

CHILLED VOLUME 9 ISSUE 2 APRIL/MAY 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 MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615

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CHILLED MAGAZINE

In 1931, my grandfather chased it to the stratosphere.

In 1960, my father followed it to the bottom of the ocean.

To surpass my own limits.

That’s my Wild Rabbit.

BERTRAND PICCARD Third-Generation Explorer Learn more at Hennessy.com

What Are You Chasing?

PLEASE DRINK RESPONSIBLY. Imported Cognac Hennessy ®, 40% Alc./Vol. (80˚). ©2016 Imported by Moët Hennessy USA, Inc., New York, NY. HENNESSY is a registered trademark.

EDITOR’S NOTE

VOLUME 9 - ISSUE 2

GUEST EDITOR JAKE BLIVEN

I used to be envious of the resources new bartenders now have at their fingertips. Then one day I realized what a blessing it was to witness the dawning of our cocktail resurgence firsthand. I was able to experience absinthe making a comeback and Genever blowing our minds finally in the states. I’ll never forget trying Cocchi Americano for the first time during Portland Cocktail Week then going out for rhum agricole Daiquiris afterwards. Nor could I forget the launch of the floral St. Germain and its earning of the moniker “Bartenders’ Ketchup” because it seemed like it wound up in every drink.

Of course, the popularity of foreign brands is in large part due to the ardor of portfolio brand directors but some credit has to be given to you the bartender and let’s not forget our favorite cocktail enthusiasts, too. And when we tire of one thing you can bet that we’ll be scouring the globe for the next game changer to replace it. Some are hailing China’s Baijiu as having that break out year while I’m still waiting on Slivovitz and Pelinkovac to have their time in the limelight. At any rate, the law of supply and demand reigns supreme and if the desire for new products begins to ebb (not likely) then we’ll continue to see the current cocktail revolution go full throttle. And I’m ready!

Jake Bliven

Photo by Rachel Clark

I started behind the stick at the end of the “disco” era so I consider myself fortunate to have witnessed a complete transformation of the drinking culture, much of it thanks to the international market. We have quite a selection of products at our disposal today – fortified wines to enhance the palate, artisanal mezcals with terroir designations, single malts from Japan, exciting new pisco blends for our sours and punches. The list is endless.

Jake Bliven has been in the beverage industry for over 15 years opening and consulting for several restaurants and bars in the Pacific Northwest. He has also been involved in opening a major brewery as well as managing a craft beer and wine distributor. He currently resides in Southern California.

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COMPLEXITY, IN ITS SIMPLEST FORM. There’s a reason Montenegro is Italy’s most popular amaro. It might be the smooth, complex flavor that offers deep, rich notes in every pour.

It could very well be the secret recipe of 40 herbs and spices that’s remained unchanged since our founding. Or maybe, it’s best you find out for yourself.

Mix Montenegro into your favorite cocktail.

95 POINTS – GOLD MEDAL BEVERAGE TESTING INSTITUTE

AmaroMontenegroUSA @AmaroMonte @AmaroMonte Please Enjoy Responsibly.

Amaro Montenegro 23% Alc/Vol. Produced and bottled by Montenegro Srl. Imported by Total Beverage Solution, Mt. Pleasant, SC.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT

TIN PLAY INNOVATIVE BARWARE

Bar counters quickly get cluttered with tools – tins, jiggers, strainers, muddlers. This means a less efficient, more frenetic bar setting. The TIN PLAY 4-in-1 system offers all the tools the bartender needs in one tidy package. The four-in-one muddle tool incorporates a jigger, a muddler, a bottle/ can opener and a two-piece shaker and cheater tin combo, which can also function as an ice scoop and a strainer. The center pin on the shaker prevents over pouring because of its constant reference point. As the company says, “it’s the Svengali of bar tools.” tinplay.com.

CHILL FACTOR ICE TWIST SLUSHY MAKER

Ever wish you could blink your eyes like a genie and, presto! your cocktail would be a slushy?

Chill Factor’s Ice Twist will “slushify” your drinks quicker than a genie could. Just place the Ice Twist in the freezer to chill first. Then remove from the freezer, fill it with liquid and squeeze. With its Rapid-Freeze Technology, you’ll have a slushy sipper in about a minute, ready to drink directly from the container or pour into another glass. thechillfactor.com.

TRIBELLA AERATOR

Combining both elegance and efficiency, the TRIbella wine aerator marries form and function.

This Kickstarter-designed system creates the Perfect Pour, according to the company. Simply insert the tool into your wine bottle and pour.

The wine comes out in three individual streams, allowing for the air between the streams to circulate through the wine; in seconds, your wine has “breathed” and is ready to enjoy. tribellawine.com.

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T

S

GIN MASTE R HE

GOLD 2015

BOTTOMS UP!

COOL BOTTLES

STYLISH SPIRITS CHANDON ROSÉ

Chandon’s brand new limited-edition rosé designed by American fashion designer Carol Lim of Opening Ceremony is the first Chandon bottle to be designed by a collaborator. “This design reflects communication and spending time with friends. I think it’s one of the most important things you can do… when you’re catching up, new ideas spark,” says Lim. Lim, who believes Rosé is an “all-occasion drink,” leaves her fans with this toast to drink over a glass of Chandon: “Today is the day. Make the most of the present and appreciate it.”

ANCNOC WHISKY

The Highland Single Malt Scotch Whisky anCnoc announces a partnership with award-winning fashion designer Patrick Grant on a new release called anCnoc blas. Blas, which means “taste” in Gaelic, was inspired by the Scottish-born designer’s time spent at the distillery and what he learned about the production process. Grant is the creative director of Saville Row Tailors, Norton & Sons and luxury menswear label E. Tautz.

EMORY VODKA

New York based artist Blake Emory, one of today’s most innovative pioneers in the Optic Modernism movement, has developed a unique extension of his existing Zebra Love oil canvas signature collection for the brand design of Emory Vodka. The vodka is 100% corn based, naturally gluten free and distilled six times during the fermentation process. Each piece from Emory’s collection is entitled after the female figure used to represent what Emory believes to be a type of social silhouette.

ZONIN1821

The ‘Dress Code’ Collection blends traditional Prosecco grape, Glera, with Pinot Bianco, Grigio, and Noir. As the largest private vine growing and winemaking company in Italy, Zonin1821 designed the collection to communicate different messages and moods inspired by the grape varietals that characterize the product. “We want Prosecco drinkers to be able to see a reflection of their own personal style in one of these new Proseccos: the Grey, White or Black editions,” says Emanuele Siena, Marketing Director of Zonin USA.

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Bodegas Williams & HumBert Like other Spanish traditions, Sherry wine has transcended time and space to now be enjoyed by the most discerning tastes.

Please drink responsibly. Š2016 Palm Bay International, Boca Raton, FL.

Palmbay.com

BOTTOMS UP!

HOW TO

MIX SPIRITS AND BEER AS BARTENDERS HUNGRILY SEARCH FOR THE NEXT BIG THING, IT WAS ONLY A MATTER OF TIME BEFORE BEER GOT CAUGHT IN THE CROSS HAIRS. JACOB GRIER, AUTHOR OF “COCKTAILS ON TAP: THE ART OF MIXING SPIRITS AND BEER” NOTICED THE TREND EARLY ON. “MIXING WITH BEER SEEMS LIKE AN OBVIOUS IDEA,” HE NOTES, “BUT IT CAN EASILY GO AWRY; BEER DOESN’T ALWAYS PLAY WELL WITH OTHER INGREDIENTS, AND BEER COCKTAILS OFTEN END UP AS LESS THAN THE SUM OF ITS PARTS.”

H

is book makes a serious study of what makes beer cocktails tick. As he explains, “A poorly conceived beer cocktail makes for an unpleasant drink adventure, but used the right way, beer deserves a prominent place in the bartender’s arsenal. Beer cocktails can be delicious, however, if mixed with care and attention.” Check out some of Grier’s tips on mixing up the best brew cocktails.

STEP 1

STEP 2

STEP 3

Choose Your Beer With craft beer booming, you have plenty of flavors and textures to choose from. Choose a beer that has the flavor to stand up to other ingredients while having versatile mixablilty. A dark porter or stout works best with dark spirits like whiskey, rum, and brandy. Gin and aquavit are balanced by aromatic beers like saisons. Avoid vodka as it tends to get lost where beer is involved.

Pour Your Beer Not every cocktail needs the same amount of beer. Is the drink beer focused or spirit driven? According to Grier, “In more spirit-forward cocktails, just an ounce or so of flavorful ale may be all that’s needed to contribute flavor. And in some tall, fizzy drinks made with crisp lagers, beer may be the biggest ingredient by volume, but it’s mostly there to provide a neutral canvas on which the other ingredients can come through.”

Get Creative Instead of just topping off a drink with what’s in a bottle or on tap, think outside the box. “An ounce or two could be shaken with other ingredients,” suggests Grier, “giving the cocktail a frothy head.

Beers can also be transformed into syrups or jams that can be stirred or shaken into cocktails.”

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PORTLAND RICKEY Courtesy of Jacob Grier

PREPARATION

1 ½ oz. Gin ¾ oz. Fresh Lemon Juice ¼ oz. Green Chartreuse 4 oz. Saison-Style Ale Lemon Shell, for garnish

Combine the ingredients in a highball or rocks glass over ice in the order listed. Stir gently to combine. Garnish with a lemon shell.

All photos this page by David L. Reamer

INGREDIENTS

SHANDYGAFF

Adapted from Cedric Dickens INGREDIENTS

PREPARATION

1 oz. Orange Brandy Liqueur, such as Grand Marnier

Build over a few large ice cubes in an ale tankard.

Garnish with a lemon twist.

¾ oz. Fresh Lemon Juice 10 oz. English Style Ale 10 oz. Ginger Beer Lemon Peel, for garnish

JACOB GRIER Jacob Grier is a freelance writer, bartender, cocktail consultant, and magician in Portland, Oregon, and the author of Cocktails on Tap: The Art of Mixing Spirits and Beer. His articles have appeared in the print or online editions of The Washington Post, The Atlantic, The Daily Beast, The Los Angeles Times, Reason, The Oregonian, Eater, and other publications.

TIPS

Heat it up! Grier says: “We usually think of beer as a cold drink, but serving warm ale beverages in the winter is a practice that goes back centuries. Wassail, Mulled Ale, Posset, and Dog’s Nose are just a few of many vintage hot beer drinks ripe for revival. Choose a malty, English-style ale without much hop bitterness and mull it with brandy, sugar, spices, and spirits for a very old-fashioned winter warmer.”

GO PRO

Tiki Too? Tropical drinks are another genre with untapped potential for mixing with beer. The bitter, floral notes of a hoppy IPA can play surprisingly well with the rum, citrus, and syrup of a tiki cocktail, adding texture and complexity.

CHILLEDMAGAZINE.COM

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MIX IT UP

BEHIND THE BAR

BEHIND THE

S herry BAR

LUSTAU EAST INDIA SOLERA SHERRY

Pedro Ximinez sherry is an intensely sweet style with a nutty, caramel-like flavor. It’s so potent that it’s often a dessert unto itself. Lustau’s East India Solera blends a dry aged Oloroso with a sweet aged PX, which are then aged together to create a unique bottling that mimics the weather conditions found onboard ships during 17th century transatlantic voyages. The result is a wine lighter than PX with a touch of dryness for balance. While you’ll be tempted to sip it alone, experiment with small amounts in brown spirit-based drinks. It will accentuate the spice in rye and even play well with the sweetness in bourbon and rum.

VALSDESPINO TIO DIEGO AMONTILLADO SHERRY A cask of Amontillado sherry was immortalized by Edgar Allan Poe, but few people know exactly what it is. This style starts as either a fino or a manzanilla (a style of fino) in which the flor has dissipated. The wine is then exposed to oxygen (as is Oloroso), which creates a new profile that is more robust and complex. If you feel more like sipping a Manhattan than a Martini, then try Amontillado as a substitute for whiskey in an Adonis cocktail. This is another old school, low ABV charmer that feels naughty but treats you nice.

GONZALEZ BYASS TIO PEPE FINO SHERRY

Made from the Palomino grape, this sherry is crisp and dry with notes of almond.

It derives its flavor from the flor, a yeast that collects on the wine’s surface, and isn’t aged as long as some sherries. The dryness coupled with its low ABV makes it an ideal cocktail ingredient. If you are craving the bracing quality of a dry Martini, but not looking forward to the boozy after effects, switch out the gin for some Tio Pepe Fino in a classic Bamboo Cocktail and you’ll be singing long into the night.

DRY SACK SHERRY

A blend of Palomino and Pedro Ximenez grapes, Dry Sack is a medium dry sherry that is aged in oak casks for six years by the Solera method. The full bodied flavor and hint of sweetness allows Dry Sack to be paired with tapas, meats and cheeses, as well as numerous styles of food from Asian to typical American. Serve two to three ounces of it chilled in a wine glass or on the rocks in a small tumbler. It is ideal as both an apéritif or paired with a specific course.

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CHILLED MAGAZINE

PLEASE DRINK RESPONSIBLY. ©2016 Louisiana Spirits LLC. BAYOU RUM® is a registered trademark of Louisiana Spirits LLC.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Elli Benchimol The Rye Bar Washington, D.C. Photos courtesy of The Rye Bar Having been behind the stick on and off for about 18 years, Elli Benchimol has evolved with the culture itself. She is comfortable in her environment, equally versed in pouring the perfect pint, talking about wine, or making seasonal syrups and tinctures for her cocktails at The Rye Bar. These days, Benchimol is a passionate devotee of amari, aromatized wines, and liqueurs that feature bitter ingredients like gentian and quinine. “They really add another level of depth to your cocktails,” she notes. “Most apéritifs and digestifs are good on their own just over ice with some citrus zest, but incorporating a half ounce into your favorite cocktail can really elevate your drinks to another level.”

This perspective ties into her belief that one should treat making drinks like cooking. Fresh ingredients are key, especially vermouth. “Don’t skimp on the mixers,” she cautions. “Never buy the cheap vermouth. Splurge for the Cocchi or the Dolin. It makes all the difference in the world.

Store your vermouth in the fridge with a vacuum top if possible. They are low alcohol and made from a wine base, so they do start to spoil once opened. Nothing ruins a Martini or a Manhattan more than oxidized old vermouth.”

The subtleties of amari and vermouths, as well as the consumers’ growing appreciation of these categories, delights Benchimol. “Following our palate is incredibly important,” she insists. “The sommelier in me (she is studying for her Master Sommelier certification) likes to try and strive for the ultimate balance in a drink, the play on each of your taste sensations: bitter, sweet, sour, strong, in addition to different textures and temperatures. I think the evolved and more discriminating palate is the future. I love how my guests hold up their drink, look at it, smell it, and then sip. That makes me smile, especially when they smile too.”

CITRUS COOLER INGREDIENTS

1 oz. Dad’s Hat Pennsylvania White Rye ½ oz. Lime Juice ½ oz. Three-Citrus Syrup* (lime, lemon, grapefruit, orange) 1 oz. White Vermouth Soda PREPARATION

*Citrus Syrup: In a sauce pan, bring to simmer 1 cup of sugar, 1 cup of water, and the peeled zest of one orange, one lemon, and one lime. Do not boil, but leave to simmer for 15 minutes on med-low heat. Cool, strain, and store in the refrigerator. Will last up to one month if refrigerated.

Combine ingredients over ice in a rocks glass. Top with soda. Garnish with sliced citrus discs.

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CHILLED MAGAZINE

Switch to the Witch IMPORTED BY SHAW-ROSS INTERNATIONAL IMPORTERS, MIRAMAR, FLORIDA. WWW.SHAW-ROSS.COM. DRINK RESPONSIBLY

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Jeremy Strawn

Head Bartender/Consultant Merchants Hospitality Including The Black Hound, New York City Photos courtesy of The Black Hound Jeremy Strawn has been “at this game” for 12 years, but his first time behind the bar (at Woo Lae Oak in Soho), he literally had to sink or swim. It was a first time bartender’s nightmare... a frantic Friday night and no working knowledge of the biz. Luckily, Strawn worked with an amazing bartender that night and he was hooked. Currently, he is the head bartender and consultant for Merchants Hospitality, which has more than seven properties all over New York City. Recently, he curated the cocktail menus at The Black Hound and Industry Kitchen.

Having been “the new guy,” Strawn has some serious advice for anyone starting out in the business. “Learn the classics and understand what makes them classics, taking the time to perfect the techniques. Nothing is more frustrating than having a hot shot new guy mess up your drink, and you ask ‘why did you shake my Gin Martini?’ and they have no clue that it should have been stirred.”

Over the years, having taken his own advice about learning the classics, Strawn has found his greatest strength is improvisation. “Being able to stop and think, even with a slammed bar and adjust the cocktail to every client in front of you is important,” explains Strawn “and be able to interpret what the guest actually wants when they may have trouble expressing it.”

While he believes gin cocktails are always in season (his favorite is the classic gin-centric Last Word), the colder months call out for rye whiskey and Scotch in Strawn’s opinion. For these spirits, Strawn likes honey and cinnamon bark. He also has plans to explore smoked cocktails again.

Right now, Strawn is excited about the future of the business. “The culture of cocktailing has changed so dramatically over the years,” he enthuses. “It mainly stems from how many good bartenders there are, and when good bartenders train 20 people and those 20 train 20, it goes on and on.

It’s created a wealth of talent out there.”

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CHILLED MAGAZINE

DEATH IN THE MORNING INGREDIENTS

1 ½ oz. Coffee-Brewed Aperol* ½ oz. St. Germain ½ oz. Lemon Juice ½ oz. Simple Syrup PREPARATION

*Cold brew Aperol into coffee. Shake and strain into a coupe and top with Champagne.

Garnish with a lemon zest.

RumChata Sorbets T H E L I G H T E S T W AY T O E N J O Y T H E A M A Z I N G F L A V O R O F R U M C H ATA

1.5 OZ

RUMCHATA SORBETS RUMCHATA + 1 OZ LIMONCELLO OR CHAMBORD + 1.5 OZ CLUB SODA shake vigorously with ice, and strain into a champagne flute.

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.

THE LOCALS

BAR OWNER PROFILE

PATRICK CULLEN H O S P I TA L I T Y I S I N H I S B L O OD

Photos by Dan De Los Monteros

For most of us, the events of our childhoods shape our adult view of life.

Patrick Cullen, owner of Presidio in Chicago, is no exception. Having grown up with a number of relatives who were in the hospitality industry, that world made a major impression on him. As an adult, Patrick recalled the magic of the food and drink world; it’s what inspired him to leave the legal profession and move into the business himself.

With regard to his work as a lawyer, he notes, “it was a very unrewarding and uninspiring job and I found myself seeking a career I could be passionate about. My family is from the San Francisco Bay Area and many of my aunts and uncles are in the hospitality industry. They have worked for well-known chefs like Alice Waters, Michael Mina, and Mark Miller. I grew up visiting the restaurants where they worked and was always filled with awe at these amazing places where my super cool aunts and uncles got to work. I realized that the restaurant experience was something I truly felt passionate about; and, it was clearly in my blood.”

So, without a thought otherwise, Cullen quit his job and started bar backing at a friend’s dive bar. This led to work at a sports bar and, after that, the opportunity to learn from some “serious players,” as he calls them, in the Chicago hospitality industry. Now, he owns Presidio, which he describes as “a neighborhood place. We’ve built a strong foundation and reputation with our regulars and that’s incredibly important to us.”

Cullen wanted a spot that reflected his own preferences when he goes out. “When I’m dining out,” he explains, “I prefer to enjoy a few cocktails or spirits with my meal. Whether I’m sitting at the bar on my own or ordering dishes to share with a group of friends, I seek out well-executed beverages or carefully selected spirits that compliment what’s coming from the kitchen. That’s exactly the type of experience we want to create at Presidio.”

Menus are updated every few weeks with an emphasis on seasonal ingredients, especially fresh produce.

Beyond the menus, Cullen puts a huge focus on consistency. He wants to ensure that “every guest who decides to come to Presidio… is treated with that exceptional Midwestern Hospitality that really defines the Chicago bar and restaurant scene. While we were formulating the concept, we talked a great deal about being ‘elevated but approachable.’ We all agreed that when you go out to dinner or for cocktails, you want to feel sexy and cool. It’s important that the space and people around you reflect that mood. The sweet spot between being too uptight vs. making no effort at all - that’s what we’re always going for.”

PRESIDIO PISCO PUNCH #1

FLASH IN THE PAN

INGREDIENTS

INGREDIENTS

2 oz. Thai Chili-Infused Kappa Pisco* ¾ oz. Mango Puree ¾ oz. Lime Juice ¾ oz. Coconut Water ¾ oz. Simple Syrup

½ oz. Citadelle Gin 1 ½ oz. Grapefruit Juice ¾ oz. Black pepperCherry Syrup* ¼ oz. Lime juice

PREPARATION

PREPARATION

Shake all ingredients until well chilled.

Serve on the rocks in an Old Fashioned glass, garnished with mango pieces on a skewer. *Thai-infused pisco: Add 2 ½ dried Thai chilis, cut in half length wise, to a 750 ml bottle pisco. Infuse 1 - 3 hours (depending on heat desired). Shake several times while infusing. Strain out chilis and store.

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Whip shake and strain into a Collins glass with crushed ice. Garnish with a mint sprig and cracked pepper. *Syrup: Heat 1 qt. tart cherry juice, 1 qt. white sugar and 4 Tbsp. dustless black pepper until combined.

The Natural Choice for Limoncello

All natural, with no preservatives, no flavorings, and no coloring agents.

Made using 100% lemon peels of the special P.G.I. Sorrento Oval lemon variety.

AWARDED

93 POINTS

FROM THE TASTING PANEL

WWW.VILLAMASSA.COM Drink Responsibly. Villa Massa® Liqueur Limoncello. 30% Alc./Vol. ©2016 Imported by Deutsch Family Wine & Spirits, White Plains, NY 10604. Please Enjoy Responsibly.

THE LOCALS

OWNER PROFILE

Antonia Fattizzi

Cork

and Tin Leaving a Lasting

Impression

By Michael Tulipan | Photos by Gregory J. Buda

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“There are no shortcuts to any place worth going.”

Three-year old company Cork and Tin specializes in providing strategic business services to small and emerging wine and spirits brands. From brand development, to sales training, to distribution, the company offers a wide range of guidance crucial to product launches.

your message and positioning before entering the market,” she says. “Define your target audience and develop a cohesive communications plan that will add value to their experience with your brand. Too many brands try to figure this out after they’ve launched.”

Founder Antonia Fattizzi purposefully targeted the rapidly growing independent spirits niche when she set up shop in 2012 after a decade working in sales. Her work with categories such as Genever and South African wines helped establish their U.S. presence and led Fattizzi to develop an appreciation for lesser-known, high quality products. At Cork and Tin, she seeks out young, dynamic companies who offer authenticity and integrity, a commitment to sustainability and elevate consumer standards. “We are inspired by producers who want to leave a lasting impression on their category,” Fattizzi says.

The company’s clients have included Ilegal Mezcal, Brooklyn Gin, St. Augustine Distillery and Tanteo Tequila among others. Beyond their own expertise on the marketing and sales sides, Cork and Tin also offers access to trusted strategic partners in a range of fields from liquor law to importing.

To Fattizzi, the story behind the brand is a key component to its future success. She stresses that new brands should refine their message prior to launch. “Crystallize

Looking to the future, Fattizzi feels that, “With the growth of boutique domestic wineries and craft distilleries, there’s ample opportunity to develop brands before they enter the market and represent them once they’ve launched.” With her strong history of sales and brand advocacy, Fattizzi’s passion and experience will continue to set Cork and Tin apart. To her, legendary opera singer Beverly Sills said it best. “There are no shortcuts to any place worth going.”

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THE LOCALS

DISTILLERY PROFILE

van brunt stillhouse rk o Y w e N , n y l k o o r B Handmade in

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Daric Schlesselman

in the mindset of trying to find some new projects for my garden and stumbled on the story of a European artisanal distillery and my eyes were opened up to what now seems obvious: Distilling could be small and driven by craft.” With that, he says, he became a man obsessed. “I set out to raise some money to get one of the first distilleries in Brooklyn off the ground.” The rest, as they say, is history.

The distillery was named after a former Brooklyn resident named Cornelius Van Brunt. “He farmed what became south Brooklyn. New Amsterdam was the rough and tumble hinterlands of the world where enterprising people came to make something of themselves away from the close eye of European Society.” Schlesselman likes to assume that Van Brunt fit in well in Breukelen as it was spelled at the time.

“There is no record of a still at the Van Brunt farm but I would be surprised if there wasn’t one.”

The Van Brunt Stillhouse currently produces three spirits including their Due North Rum.

By Christopher Osburn Photos courtesy of David Lincoln and Van Brunt Stillhouse “HANDMADE IN BROOKLYN, NEW YORK.” THAT’S THE MOTTO OF THE VAN BRUNT STILLHOUSE, A DISTILLERY LOCATED IN THE HEART OF BROOKLYN. HEAD DISTILLER DARIC SCHLESSELMAN REVELS IN THE FACT THAT THE DISTILLERY CARRIES ON THE SAME TRADITIONAL WAYS OF MAKING SPIRITS THAT YOU WOULD SEE IF YOU HOPPED IN A TIME MACHINE AND WENT BACK TO THE EARLY DAYS OF NEW YORK. THE VAN BRUNT STILLHOUSE IS TRULY AN ARTISANAL DISTILLERY. “WE MAKE SMALL BATCH SPIRITS WITH CAREFUL ATTENTION TO THE CRAFT OF MAKING QUALITY SPIRITS FROM START TO FINISH.”

“It’s an amber rum made from organic unprocessed sugarcane that is simply crushed and dried in the sun,” says Schlesselman. They also make Red Hook Grappa, a traditional Italian style brandy made with grape skins from New York State wineries as well as a series of whiskies. “Van Brunt Stillhouse American whiskey is a unique whiskey made with equal portions malted barley, wheat, with small amounts of corn and rye. We also make a bourbon with Hudson Valley corn and malt whiskey made with 100% malted barley.” Not all of the ingredients used are organic, but Schlesselman tries to use organic whenever possible. “I source organic raw materials whenever I can because it demonstrates a commitment to good stewardship and careful attention to quality.”

Up until a few years ago, Schlesselman was merely just an avid consumer of spirits. Then, his day job was a video editor for “The Daily Show With Jon Stewart.”

He imbibed an occasional dram of whiskey, aged rum or mezcal. “I fermented beer and fruit wines but hadn’t been connected to distilling at all.” He didn’t believe that starting your own distillery seemed like a reachable goal. “To me, distilling was either a factory or someone in the woods making sugar wash shine that I couldn’t drink.”

That changed while doing research for a completely unrelated task. “One night a number of years ago, I was CHILLEDMAGAZINE.COM

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THE LOCALS

ASK JOSH

HOW TO CHOOSE A DRINK

By Josh Curtis | Photos by Rod Dyer

S

o, you’ve just scored a nod from the doorman at the hottest spot in town and inched your way to the back bar. How do you order the right cocktail? And what if you order the wrong one?

Guess what? Not an option here.

Surveying what could be classified as a complex menu, it’s easy to get bogged down in the ingredients of every single cocktail you see there. If you’re out of town you’ll need to trust the bartender’s skills but you also don’t want to wind up with some crazy drink that’s wrong for you. It might be helpful then to have a kind of helicopter view before deciding you won’t enjoy something with nutmeg because you hate the stuff.

The bartender’s job is to extract what the guest’s preferences are but with cocktails it can be tricky because unlike beers, the various options can’t be sampled. Whether someone asks for the bartender’s choice or which drink is the best, I try to ascertain their preference with questions. “Do you like a sour or an aromatic,” for example, then, “do you like something tame or exotic.” These bigger questions are the first wave. If you love a Pisco Sour because of the egg white then you’re probably a good candidate to try our Ramos Fizz, which we make with Aperol and passion fruit.

What about all those other ingredients you see on menus?

People ask me all the time to “make something good.” So, now we’re suddenly in a bespoke situation.

Bespoke means made to order (or the bartender’s choice) but be careful because it’s rare that someone has not a single opposition to every ingredient that’s out there. Typically I’ll take something polarizing like cilantro. If it’s on the guest’s hit list then more than likely he’s apt to like lively flavors like fresh pressed bell pepper or an herb like thyme as a garnish.

Some ingredients dominate a drink like cucumber and pretty much anything citrus. Absinthe has this quality also. If someone orders it then it’s your job to just say “Do you like the flavor of anise or black

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licorice?” And what about Yellow Chartreuse? Did I just hear you say, “Now, what the heck is that?”

Be warned. It’s herbal and may not be for you with its candied banana or white pepper and key lime pie notes. But when mixed properly with yuzu, lime and dark rum, I’m not sure there’s anything better.

A combination like that requires an open mind and an adventurous spirit. Chartreuse is more about the brand but at the opposite end of the spectrum with an ingredient like Luxardo Maraschino, it’s more about that type of cherry. This is an essential ingredient in classic cocktails like the Aviation and the Papa Doble, and versatile as a modifier and sweetening agent. Its flavor is pleasant to most people without being medicine-y.

Whatever you’re considering, ask yourself the right questions first so you can eliminate what you certainly don’t want. Then a choice will become clearer. But be mindful about it, too. Ask the bartender what kind of fresh citrus he’s using, question him about the homemade bitters being made but please don’t tell him “I don’t want anything too sweet.” That’s a disconnect.

The Dune

By Josh Curtis at Carbon Beach Club in Malibu, California *Tastes like the ultimate Pina Colada INGREDIENTS

2 oz. Irish whiskey 1 ½ oz. Makgoelli (Korean Ginseng Sake) 1 ½ oz. Coconut Puree ¼ oz. Absinthe 5 dashes Curtis Vanilla bitters PREPARATION

Shake vigorously with ice and serve on the rocks in a vintage glass.

Sayuri Nigori Saké Smooth, creamy and delicious, with fresh floral aromas and a light sweetness.

Tastes like spring.

Brewed in Nada, one of Japan’s most famous saké brewing regions.

Product of Japan | Please drink responsibly | sakeone.com | Exclusively imported by

THE LOCALS

BRAND OWNER PROFILE

EXPERT PAIRING FOR EVERYTHING FROM FRIED CHICKEN TO NACHOS

with DFF Wine Consulting

By Christopher Osburn

Advanced Level Sommelier and owner of DFF Wine Consulting, Danielle Francoise Fournier pairs the most unique food with wine, taking any event to the next level.

“It’s pure delight to pair wine with food and see that the outcome of the pairing is much greater than the sum of its parts,” explains Fournier.

For Fournier, food-friendly choices like champagne should be enjoyed often especially with dishes like fried chicken, deviled eggs and oysters. Champagne is one of her favorite wines to pair with food. “It is very versatile at the table and the effervescence provides a fun way to play with texture.” She adds, “For instance, champagne is great with crispy fried food, but I also like it with salty snacks like popcorn and it is my go-to wine when I eat sushi or Middle Eastern food.”

Her choice of red wine is Gamay.

“Leave the Beaujolais Nouveau behind,” advises Fournier. “Instead choose a Gamay from one of the 10 Beaujolais “Crus,” as they are where wines are considered to be better quality. As her ultimate go-to red wine, Fournier explains, “Gamay is incredibly food versatile, pairing well with nachos, pigs in a blanket, and cheeseburgers.”

Photos courtesy of White Oak Communications

Fournier discovered wine in college while studying abroad in Europe.

“I was fascinated with how wine was treated as an essential part of the meal, almost a necessary condiment to the food.” This made so much sense to her, but yet it was still so foreign to how wine was treated at home. “From that point on, wine became a necessity at the table for me.”

She started experimenting with different recipes and wine pairings and seeking out more unusual foods and wines. “After college I started my professional life in advertising account management, so food and wine was still just a hobby.” But at the end of 2009, she left corporate America, packed up her life in New York and moved to L.A. to open a small wine bar in Hollywood.”

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...champagne is great with crispy fried food, but I also like it with salty snacks like popcorn and it is my go-to wine when I eat sushi or Middle Eastern food.

In addition to being co-owner she was the wine director. “I focused the wine program on discovering smaller, family-owned producers making terroir-driven wines that paired really well with food.” Often, the wines were from unusual grape varietals and obscure wine regions.

She loved finding and sharing these wines with her customers. She went on to study with the Court of Master Sommeliers to become a sommelier and then went on to achieve her advanced sommelier certification. “Wine is an endless, joyful pursuit so I am now studying for the Master Sommelier exam.”

Her company DFF Wine is a fullservice wine consulting company that creates custom wine programs and curated wine lists for restaurants and bars. It also provides personal wine consulting, wine tastings, and unique food pairings for private events.

MIX IT UP

CELEBRITY SIPS

GAME OF THRONES IS BACK!! SEASON SIX OF HBO’S HEART STOPPING, FANTASY-FULL, ALL TOGETHER BARBARIC SERIES IS FULL OF DEATH, DRAGONS, DREADFUL ZOMBIES, AND PLENTY OF DRINKING. OH YEAH, AND WE WANT JON SNOW BACK!!! IS HE DEAD… REALLY? HERE’S WHAT THE GoT GANG DRINKS OFF SET. JOE NAUFAHU Joe Naufahu plays Khal Moro, a member of the Dothraki. Chilled got the chance to chat with Joe about his favorite cocktail. “I tend to stick with white spirits and low cal mixers, so even though it’s a bit girlie, I usually stick with vodka-soda and the occasional tequila shot to liven things up.”

KIT HARINGTON Heartthrob Kit Harington simultaneously shocked and devastated fans when his character Jon Snow was betrayed, stabbed and left to die… or was he? Off set, how does Kit bond with the other cast members? “A bit of drinking,” he laughs.

“A bit of drinking to get to know each other.”

PETER DINKLAGE Peter Dinklage plays Tyrion Lannister, the only thing Tyrion loves more than his ladies, is his liquor. He loves to ‘have a belly full of wine.’ One of his famous quotes from the show, “It’s not easy being drunk all the time. If it were, everyone would do it.”

GWENDOLINE CHRISTIE Gwendoline Christie as Brienne of Tarth is a fierce 6’3” tall, swordswinging sexpot who loves to sip on a well-made Negroni.

LENA HEADEY Cersei Lannister portrayed

by Lena Headey carries on an incestuous sexual relationship with her twin brother that is quite the scandal. Jimmy Kimmel recently said “no one drinks wine like Cersei and interviewed Lena while they drank wine together. He is a big fan of the show and loves the “way she pours, drinks and tosses off insults to whomever happens to be drinking with her.”

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EMILIA CLARKE Emilia Clarke is Daenerys Targaryen, or Dany, the Mother of Dragons; Drogon, Rhaegal and Viserion.

Dany is one of the most popular characters on the show. This Stormborn beauty enjoys drinking beer on her downtime.

THE LOCALS

COMPETITION WINNERS

Fifth Annual

USBG NATIONAL

LEGACY COCKTAIL SHOWCASE Sponsored by Bacardí Rum Photos by Allison Webber

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THE USBG LEGACY COCKTAIL SHOWCASE SPONSORED BY BACARDI DEMONSTRATES THE BEST IN THE COCKTAIL TRADE, PROVIDING A STAGE FROM WHICH BARTENDERS FROM ACROSS THE COUNTRY CAN SHARE THEIR INNOVATIVE COCKTAILS. PARTICIPANTS ARE CHALLENGED TO CREATE THE NEXT GENERATION OF CLASSIC RUM COCKTAILS THAT WILL STAND THE TEST OF TIME, USING BACARDI SUPERIOR OR BACARDI GOLD RUM. CLASSIC COCKTAILS ARE DEFINED BY A MIXTURE OF THEIR BALANCE, FLAVOR, QUALITY OF INGREDIENTS, AESTHETIC APPEAL, AS WELL AS THEIR ENDURING POPULARITY AND THE STORY BEHIND THEM.

THE competition seeks to uncover a new generation

of cocktails that will endure to become the classics of the future and receives thousands of entries. With 36 global competitors in this year’s final, the winner of each national final will travel to San Francisco to compete for the title.

The winner of Legacy Global Cocktail Competition will see their own cocktail creation take its place alongside other iconic cocktails including the Bacardi Daiquirí, Bacardi Mojito, Bacardi Cuba Libre and many more.

This year’s USBG National Legacy Cocktail Showcase was judged by 2015 finalist Ran Duan; Ivy Mix, founder

VINCENT TOSCANO

Vince has been bartending since he was 21 and manages a bar in San Francisco. Vince entered Bacardi Legacy to test himself among his peers and compete in an environment he didn’t have control over. Previous accomplishments include winning the San Francisco Bar Back Olympics in 2010 and being a founding member of the San Diego Anklegrabbers.

JOE FRADE

Joe is a Marine Corps veteran and partner at a bar in Portland.

He recently founded The Liquid Courage Corporation, a passionate collective of beverage professionals who join together on consulting and events. As a business owner reading, “Bacardi and the Long Fight for Cuba” written by Tom Gjelten, really hit home because of the hard work and determination it took for Don Facundo to establish Bacardi. The legacy of Facundo has not only motivated Joe to be resilient in the pursuit of his own dreams but to create a cocktail that embodies that entrepreneurial spirit.

of “Speed Rack”; David Nepove, “Mr. Mojito” and the Director of Mixology for Southern Wine and Spirits of California as well as the National President of the United States Bartenders’ Guild; Marcovaldo Dionysos, a San Francisco bartending legend.

The Legacy Global Cocktail Competition recognizes and nurtures the talent of passionate, innovative bar professionals. Check out this year’s Bacardi Legacy Regional Winners 2016, San Francisco. These legendary cocktails are a must mix! And turn the page to reveal this year’s winner!

BRAVO ZULU INGREDIENTS

1 ½ part Bacardi Superior ½ part Noilly Prat Rouge ½ part Lime Juice ¼ part Cinnamon Syrup ½ part Pineapple Juice PREPARATION

Add all ingredients to a shaking tin. Add ice, shake, and strain over ice in an Old Fashioned glass. Garnish with mint leaves.

EL EMPRESARIO INGREDIENTS

1 part Bacardi Gold ¾ part Innocente Fino Sherry ½ part D’USSÉ Cognac ½ part Sugar Cane Cola Syrup ¼ part Licor 43 Wahaka Reposado Mezcal (heavy spray) PREPARATION

Add all ingredients to a mixing glass. Add ice, stir and strain over a large cube into a chilled rocks glass that has been sprayed with mezcal.

Garnish with an orange twist.

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CHRIS ROLON Chris started out as a bar back in 2011. It didn’t take long for him to be promoted to bartender and to realize this was his true passion.

Chris chose to use Superior for his Legacy cocktail because, “It doesn’t get any more Cuban than that first bottle of Bacardi.”

ALEX SCHMALING Alex has only been bartending two short years, but has immersed himself in the industry and is honored to have made it as far as he has, as Legacy is his first competition. He currently works in Chicago.

NICK DETRICK Nick has been bartending for 10 years, starting his career in a small basement bar in Bloomington, Indiana. Currently, he calls New Orleans home. Nick was drawn to the Legacy Competition because of the structure, which involves tradition and storytelling, a platform that allows young bartenders to get inspired.

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PA’ LOS SANTOS INGREDIENTS

1 ½ parts Bacardi Superior ¾ parts Lime Juice ½ parts Honey-Habanero Syrup ½ parts Guava Puree 2 Cuban Oregano Leaves PREPARATION

Muddle oregano leaves at the bottom a shaking tin. Add the rest of the ingredients, add ice, shake and double strain into the shell of half a coconut. Garnish with a habanero pepper and lime twist.

CAFÉ CANA INGREDIENTS

1 ½ parts Bacardi Gold ½ Luxardo Amaro Abano ½ part Lemon Juice ½ part Coffee Demerara Angostura Bitters PREPARATION

Add all ingredients to a shaking tin. Add ice, shake, and strain into a chilled Nick & Nora glass.

No garnish.

MAJOR CHORD INGREDIENTS

1 ½ parts Bacardi Superior 1 part White Quinquina ¼ part White Crème de Cacao ¼ part Grapefruit Liqueur 2 dashes Orange Bitters PREPARATION

Add all ingredients to a mixing glass. Add ice, stir, and strain into a chilled coupe glass. Garnish with an orange twist and maraschino cherry.

Gn Chan Takes Bacardi

LEGACY NATIONALS A Story of Destiny and Determination

GN CHAN’S

road to bartending excellence has been paved with adversity. Fresh from military service in Taiwan, he found himself broke and living in a bar after falling prey to a scam. That was five years ago and times have changed for him. Although he faced dire circumstances he didn’t let them get in his way to success. Gn recently took top honors as the winning U.S. finalist in the USBG Legacy Cocktail Showcase sponsored by Bacardi.

Gn’s winning cocktail, the Venceremos, is a complex combination of familiar flavors. Gn says his strategy going into the competition was “to show people how my background and passion can be expressed through a drink to reveal the real me.” He wanted to marry nostalgic flavors that people are familiar with in an unconventional manner. The flavors of cucumber and sesame oil are a staple in Asian foods and a Piña Colada aspect of the cocktail reflects his time in Cuba.

Venceremos translates to “we shall overcome” in Spanish. Gn explains that “I was taught this word by a local historian while I was backpacking in Cuba.” Gn Chan himself exemplifies the phrase. Despite only recently entering the bartending scene and under difficult circumstances, he has found himself in the spotlight displaying immense creativity.

Gn is honored to represent the U.S. in the Bacardi Legacy Global Cocktail competition. His never give up attitude has resulted in opportunities to explore the world and meet new people that he never dared to imagine a few years ago.

Bartending has proven to be a turning point in his life and nothing will get in his way to live it to the fullest.

WINNING COCKTAIL Venceremos INGREDIENTS

PREPARATION

1 ½ parts Bacardi Superior ½ part Coconut Liqueur .8 part Pineapple Juice ½ part Cucumber Juice .2 part Lime Juice 1 dash Sesame Oil

Combine all ingredients and shake. Strain into a rocks glass with one large ice cube and garnish with a pineapple leaf.

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THE LOCALS

SPIRITED SICILIAN

EMBRACE TRADITION CHAZZ PALMINTERI - BIVI SICILIAN VODKA

By Mathew Powers | Photos courtesy of BiVi Sicilian Vodka 100% Sicilian. That’s a distinction that fits both BiVi Vodka and the person introducing it to America…

Academy nominated actor, writer, and director, Chazz Palminteri. “BiVi” is a Sicilian term that inspires people to gather, drink, and share stories… and traditions. For Chazz, the embodiment of BiVi transpired during a dinner he shared with Frank Sinatra: “I felt the need to tell him what his music meant to so many generations of people. He smiled and thanked me and then he finished his Martini.

He then removed the toothpick with two olives and asked me to take one. I found out later that sharing an olive was a Rat Pack tradition. They all shared their olives with each other because it was a great friendship. I was touched and it was a moment I will never forget.”

Now, it’s Chazz and BiVi Vodka’s turn to share their traditions by offering the first 100% Sicilian Vodka to the U.S. market. Rich DeCicco, CEO of Iconic Brands, Inc. explains that BiVi “exemplifies the true character of the island...we are handcrafted in an ‘Old World’ artisan distillery in Messina, Sicily. The Giovi Distillery has been producing in this location for generations, a region that benefits from a warm Tyrrhenian climate.” Master distiller Giovi La Fauci takes advantage of locally grown crops and the clear Sicilian waters that have supported local Sicilians for generations. DeCicco boasts, “Everything local, everything premium, everything Sicilian.”

Of course, it still has to taste good. DeCicco added, “BiVi is extremely smooth, soft, flavorful and long lasting on the palate and is sure to deliver a fabulous drinking experience, either straight up as a Martini, on the rocks or in any cocktail that calls for vodka.”

The feedback on BiVi has been overwhelmingly positive. BiVi Vodka provides a new, tasty way to embrace tradition.

FLOWERS OF SICILY INGREDIENTS

2 oz. BiVi Sicilian Vodka ½ oz. Fresh Lemon Juice ½ oz. Orgeat (Almond) Syrup 1 oz. Fresh Apple Juice 2 dashes Peach Bitters PREPARATION

Shake ingredients over ice and fine strain into a chilled cocktail glass. Garnish with three raw almonds in the glass.

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DISCOVER JAMAICA’S

BLACK

GOLD Signature Cocktail

GOLDENEYE 2 parts Blackwell Rum 4 parts Pineapple Juice Fresh Lime

BLACK GOLD STYLE

www.blackwellrum.com @ INFO@BLACKWELLRUM.COM

WWW.FACEBOOK.COM/BLACKWELLRUM

A prioprietary taste profile that achieves traditional dark rum character yet smooth and light body notes of a gold rum WWW.INSTAGRAM.COM/BLACKWELLRUM

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

THE LOCALS

SPIRITED SPOT

THE BAR THAT “THRIVES ON BOOZE AND GIRL POWER”

By Lesley Jacobs Solmonson | Photos courtesy of Coyote Ugly

D

ancing on the bar, singing to the crowd in a lively western-themed spot with an outspoken Liliana ‘Lil’ Lovell at the wheel, the general public got a serious dose of Coyote Ugly when the movie of the same name was released in 2000.

Tourists flocked to the New York bar and a brand was born. When Lil Lovell opened the space in 1993, it was less about branding and more about fun, but it’s clear that the two can go hand in hand.

Today, there are 21 locations in the U.S. and beyond with more in the works, including international openings in Russia, Ukraine, and Germany. Coyote Ugly has become a household name and the bartenders still dance on the bar.

Despite the bar having been around for more than 20 years, Lovell notes, “The great thing is that the concept hasn’t changed much since its original opening.

Of course, we’ve had to adapt to

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some bar industry restrictions, making us a little tamer then we used to be, but Coyote Ugly still thrives on booze and girl power.”

While one might think that cute bartenders slinging shots would attract a predominantly male crowd, Lovell is quick to point out that “women are our most valued customers. Where there are women, men will follow.” This is the sort of business savvy that has kept the brand flourishing and expanding over the years.

Owner Liliana “Lil” Lovell

...This concept isn’t just about beauty, but it’s about that something special that makes a woman powerful and successful.

Along with a no nonsense attitude to service, Lovell continues to champion the girl power mantra that has been a cornerstone of her business.

“Women hold a lot of power,” she emphasizes, “in how they speak, how they dress, and how they use wit and charm to win allegiance from the customers. This concept isn’t just about beauty, but it’s about that something special that makes a woman powerful and successful.”

䜀攀琀 䌀䠀䤀䰀䰀䔀䐀 昀漀爀 䘀刀䔀䔀 漀渀 礀漀甀爀 琀愀戀氀攀琀℀ 䄀瘀愀椀氀愀戀氀攀 漀渀 䄀瀀瀀氀攀 愀渀搀 䄀渀搀爀漀椀搀 䐀攀瘀椀挀攀猀⸀ 䘀甀氀氀礀 䤀渀琀攀爀愀挀琀椀瘀攀⸀

䄀瘀愀椀氀愀戀氀攀 椀渀 琀栀攀 䄀瀀瀀 匀琀漀爀攀

䌀䠀䤀䰀䰀䔀䐀 䴀愀最愀稀椀渀攀 椀猀 愀瘀愀椀氀愀戀氀攀 昀漀爀 䄀瀀瀀氀攀 愀渀搀 䄀渀搀爀漀椀搀 搀攀瘀椀挀攀猀⸀ 吀愀戀氀攀琀 瘀攀爀猀椀漀渀 椀猀 昀甀氀氀礀 椀渀琀攀爀愀挀琀椀瘀攀⸀ 匀攀愀爀挀栀 䌀䠀䤀䰀䰀䔀䐀 椀渀 琀栀攀 䄀瀀瀀 匀琀漀爀攀 愀渀搀 䜀漀漀最氀攀 倀氀愀礀Ⰰ 漀爀 瘀椀猀椀琀 挀栀椀氀氀攀搀洀愀最愀稀椀渀攀⸀挀漀洀 昀漀爀 洀漀爀攀 搀攀琀愀椀氀猀⸀

MIX IT UP

NEWS IN BREWS

CH E E RS TO

M exican Be ers

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Me xican-style be e rs are di ve rse, whimsical, and ve rsatile. You can drink th e m straight, with a lime, or mixe d in a cocktail.

By Mathew Powers Those partaking in South of the Boarder celebrations learn to love and appreciate the vibrant flavors, music, and colors of the culture. As we channel our inner Mexican soul, enjoy some salsa, and listen to a Mariachi band, it’s also a great time to enjoy one of the increasingly diverse varieties of Mexican-style beers the craft has to offer.

One example comes from San Francisco’s 21st Amendment Brewing whose El Sully incorporates Mexican lager strains of yeast and flaked maize resulting in a traditional Mexican-style lager. El Sully is a little sweet, offers a delightful lemony aroma, and pours as golden as the bright Mexican sun. Meanwhile, nectar of the great Salmiana Agave provides Breckenridge Brewery Agave Wheat with sweet agave flavor. The wheat and malt deliver flavor notes similar to banana bread, which balances the agave well. Dos Equis also embraced the agave plant with their Dos Equis Azul. It’s an easy drinking wheat lager with hints of lime, sweet blue agave, and a kiss of hops.

For a seasonal spring party, try the “Beers of Mexico Fiesta Pack,” which includes six beers each of Sol, Tecate, Dos Equis, and Azul. If you want to transform Dos Equis into the most interesting drink at the party, consider making a few beer cocktails, such as the Dos-A-Rita, Dos Equis Michelada, or any of the other recipes found their website.

Constellation Brands are the makers of Corona, Modelo, and Pacifico. These traditional Mexican

beers are easy on the palate, made even better with the addition of fresh lime. They also serve as the perfect refreshments during summer barbeques, laying in a hammock, or hanging out at a beach. Speaking of summer, Left Hand Brewery offers Good Juju Ginger Ale, a light ale with a nice malty base, a touch of hops, and organic ginger. It’s light and sweet, but JuJu’s added ginger zing delivers an invigorating earthy spice that balances the sweetness well.

Summer heat is nice, but nothing says Mexico like the spicy heat of peppers. The Green Flash Brewery Dia De Los Serranos is a chili-flavored beer comprised of roasted malt, coffee, sweet bakers chocolate, and flavors resembling mole sauce. The harmonious balance of complex ingredients prevents the chilies from overpowering, but each sip offers a slight burn at the finish. And, at 8.8% ABV, it has a noticeable liquor punch, too.

Lastly, for something a little different, Blue Moon Brewery took inspiration from a traditional Mexican non-alcoholic drink to brew their Cinnamon Horchata Ale. This creamy, golden ale has a sweet malty taste that compliments the gentle cinnamon flavor and aroma.

Mexican-style beers are diverse, whimsical, and versatile. You can drink them straight, with a lime, or mixed in a cocktail. A good cerveza is perfect for seasonal celebrations, taco Tuesday’s, or sipping and siestas on a warm summer night. ¡Salud!

FROM TOP, CLOCKWISE:

El Sully - 21st Amendment Brewery Blue Moon - MillerCoors Good JuJu - Left Hand Brewing Company Agave Wheat - Breckenridge Brewery Dia De Los Serranos - Green Flash Brewing Company Corona, Modelo, and Pacifico - Constellation Brands Dos Equis - Heineken USA CHILLEDMAGAZINE.COM

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DRINK IN HISTORY

Mai Tai The

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Mention a Mai Tai and most likely, visions of white sandy beaches, ukulele tunes and flower leis come to mind. Yes, this rum-based sipper is Hawaii’s unofficial signature cocktail. However, its birthplace, albeit hotly debated, lies far from the Aloha state.

By Lanee Lee

D

epending on which historical account you believe, two tiki-pioneering barkeeps lay claim to the Mai Tai: Don the Beachcomber, who opened America’s first tiki bar in 1934 in Los Angeles, and Victor J. Bergeron, founder of Trader Vic’s, a Polynesian themed chain of restaurants. According to Don’s wife, as told to Jeff Berry in the 2009 book Beach Bum Berry Remixed, it appeared on the scene in 1933 and was created by Don at his bar appearing as the Mai Tai Swizzle. In another account, Bergeron mixed one up for Tahitian friends in 1944 at his restaurant in Oakland, California of all places. “Carrie took one sip and said, ‘Mai tai roa ae,’ Bergeron wrote in his book, Trader Vic’s Bartender’s Guide (Revised). In Tahitian that means, ‘out of this world, the best.’ Well, that was that. I named the drink “Mai Tai.”

It’s not your fault for erroneously imbibing, however.

The Mai Tai’s true identity has been muddled, to say the least. According to the book Hawaii Tropical Rum Drinks & Cuisine by Don the Beachcomber, coauthored by Don’s wife, the Mai Tai Swizzle, in addition to rum, calls for bitters, grapefruit juice, Pernod and Falernum, a Caribbean liqueur of cloves, limes and almonds. Bergeron’s Mai Tai is made with rum, fresh lime, orange curacao, simple syrup, orgeat (almond) syrup and a sprig of mint.

To add further ‘who dun it’ intrigue, Trader Vic’s Mai Tai is much different than the Mai Tai Swizzle. It’s closer to the Beachcomber’s Q. B. Cooler cocktail of 1937, the very year Bergeron visited Don the Beachcomber’s bar. Is Trader Vic’s Mai Tai a knockoff? Or did they come up with similar cocktails independently of one another?

Ultimately, we’ll let you be the judge. For a summertime Polynesian-themed soiree, we give you the Mai Tai by America’s legendary tiki kings.

More mystery shrouds the Mai Tai, not only around who created it, but also how it should be made. For example, the plumeria-garnished version sipped poolside during your tropical vacation is not even remotely close, save the rum, to the original recipes.

Matt Robold, author of the rum and tiki blog Rumdood. com, describes it as “the most butchered beverage.”

Don the Beachcomber’s Mai Tai Swizzle INGREDIENTS

1 oz. Banks 5 Cuban Rum 1 ½ oz. Myers’ Original Dark Rum 1 oz. Fresh Grapefruit Juice ¾ oz. Fresh Lime Juice ½ oz. Cointreau ¼ oz. Falernum 6 drops Pernod 1 dash Angostura bitters PREPARATION

Shake over crushed ice. Pour contents, including ice, into a double Old-Fashioned glass.

Garnish with four sprigs of mint.

However, most tiki aficionados, such as Beach Bum Berry, ultimately lift their headhunter mug to Trader Vic’s Mai Tai, if not for originality, then for taste.

“Whether or not it’s the first is debatable but it’s certainly the best,” says Berry.

SPOILER ALERT: There is neither orange nor pineapple juice in a Mai Tai, or grenadine for that matter! The cocktail with these ingredients is the Royal Hawaiian, a drink dating back to the 1920s, which does hail from Hawaii.

Trader Vic’s Mai Tai INGREDIENTS

1 oz. Appleton Estate Extra Dark Rum 1 oz. Rhum JM Gold 1 oz. Fresh Lime Juice ½ oz. Orange Curacao ¼ oz. Orgeat ¼ oz. Simple Syrup PREPARATIONS

Shake over crushed ice.

Pour contents, including ice, into a double oldfashioned glass. Sink spent lime shell into drink. Garnish with mint.

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ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

Saffron THE YELLOW WONDER

By Lesley Jacobs Solmonson Concealed within the delicate petals of a small type of purple crocus are three stigmas, the sticky pollen receptors that flowers possess. From these fragile treasures, saffron is born, tediously hand-picked and dried to produce the reddish strands of spice that command a high price at market. It takes over 200,000 stigmas to produce one pound of saffron, thus justifying the expense to some degree.

Any chef worth his or her salt would say that saffron cannot be replaced by any other flavor. It is essential in dishes made across the Mediterranean and into the Middle East. You find it in everything from paella to risotto to bouillabaisse. Not only does saffron lend a distinctive vibrant yellow tone to the dishes in which it is used, it also contributes a slightly bitter, slightly sweet and definitely pungent note. Too much saffron can ruin an entire recipe.

You’ll find the yellow wonder in spirits as well.

It is used in several types of gin and shows up on cocktail menus in forms as disparate as syrup and bitters, such as Bar Keep Saffron Bitters from Greenbar Distillery. As with food, a miniscule amount has a major effect on the end product, so keep a light hand and never underestimate the power of this intense flavor.

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SAFFRON MANHATTAN Courtesy of Nancy Kwon, The Copper Still INGREDIENTS

2 oz. Slow Hand Six Woods Malt Organic Whiskey 1 oz. Martini Sweet Vermouth 1 Dash Bar Keep Organic Saffron Bitters PREPARATION

Combine all ingredients in a mixing glass. Add ice and still until well chilled. Strain into a cocktail glass. Garnish with orange peel if desired.

HA

CR A ND

F TE D

IN T RA D I TI ON

AL

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GIN LANE 1751 MA

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IN H 10 0% PUR E G RA

SP

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A RANGE OF ‘VICTORIANA’ STYLE GINS

Infusion of naturally blended aromatic bitters SMALL BATCH

Bold profile to ‘hold’ flavor in cocktails & martinis HANDCRAFTED

Infusion of natural sugarcane and star anise AWARD WINNING

© 2016 Imported by Park Street/Bloomsbury Club 40% ALC/VOL. Drink Responsibly.

ADVANCED MIXOLOGY

DRINK WELL

RELAX ITALIAN-STYLE WITH

PROSECCO

By Lesley Jacobs Solmonson Italians love life. From the mists swirling across the canals in early morning Venice to the rolling hills of Tuscany to the gleam of the Amalfi Coast, there is a lot to love. Emotions run deep in Italy and carry over into daily life. This enduring sense of passion is, in and of itself, a cause for celebration and nothing is more celebratory than sparkling wine. Italy has its fair share of bubbly styles, but Prosecco -- like Lunetta -- is the best known and most prolifically produced.

Lunetta Prosecco hails from the Veneto region of Italy.

Made from 100% Glera grapes, Lunetta is produced using the Italian Charmat method where the wine undergoes a second fermentation in stainless steel tanks and then is bottled under pressure.

Because Lunetta isn’t aged on yeast, it possesses a crisp, green apple note that makes it ideal for mixing.

While the sparkling wine category has exploded in recent years, offering literally hundreds of choices, Prosecco is a go-to for both bartenders and everyday drinkers because of its fresh profile, easy mixability and super-reasonable prices.

Be it a take on the margarita or a boozy, bubbly punchstyle drink, Lunetta mixes gracefully with any number of cocktail styles. Sip it solo, add an ounce or two of liqueur (such as Chase Elderflower) or a bit of bitter aperitivo for a classic spritz (see sidebar).

Feeling even more creative? Take a look at the Lunettabased recipes. Any way you mix it, Lunetta will bring a bit of Italian style to your day.

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“WHAT’S IN A SPRITZ?” If you want to sum up the Italian lifestyle in one drink, it might well be the spritz.

A refreshing combination of bitter, bubbly, and sweet, the spritz is a winebased cocktail, versions of which are

served all across Italy. The proportions are easy, 3 ounces Prosecco, 2 ounces bitter Italian aperitivo, 1 ounce soda water. Top it with an orange slice, sit back, and let the day drift by.

PROSECCO-RITA

SPARKLING SANGRIA

INGREDIENTS

INGREDIENTS

187 ml bottle Lunetta Prosecco 1 oz. Chamucos Tequila 1 oz. Fresh Lemon Juice 1 oz. Simple Syrup ½ oz. Bauchant Orange Liqueur Half Orange Wheel for Garnish

187 ml bottle Lunetta Prosecco 2 Whole Strawberries, sliced 3 Orange Wedges 4 Mint Leaves 1 ½ oz. Orange Juice Orange Wedge for Garnish

PREPARATION

Combine all of the ingredients, except the Lunetta in a cocktail shaker with ice. Shake vigorously and strain into a Margarita glass. Attach Lunetta clip and insert bottle. Garnish with orange wedge or wheel.

PREPARATION

SPARKLING STRAWBERRY LEMONADE

SPARKLING WILD BERRY SANGRIA

INGREDIENTS

INGREDIENTS

4 oz. Lunetta Prosecco 2 oz. Chase Vodka 1 ½ oz. Monin Strawberry Syrup 2 oz. Simple Syrup (1:1 water:sugar) 1 oz. Freshly Squeezed Lemon Juice ½ oz. Freshly Squeezed Lime Juice 2 Lemon Wedges, Squeezed

4 oz. Lunetta Prosecco 2 oz. Chase Vodka 2 oz. Cavit Merlot 1 ½ oz. Monin Blackberry Syrup 2 oz. Orange Juice 2 oz. Cranberry Juice 2 Lemon Wedges, Squeezed 2 Lime Wedges, Squeezed 4 Blackberries (optional)

PREPARATION

Fill highball glass with ice. Add vodka, strawberry syrup, simple syrup, and citrus. Squeeze and drop lemon wedges into glass and stir gently for 10 seconds. Top with Lunetta Prosecco.

In a mixing glass, muddle the strawberries, orange, mint, and orange juice. Pour into a glass with ice. Attach Lunetta clip and insert bottle. Garnish with orange wedge.

PREPARATION

Fill a 32 oz. mason jar 2/3 full with ice. Add vodka, wine, Monin Blackberry Syrup and juices.

Squeeze and drop citrus wedges into jar. Stir gently for 10 seconds.

Top with Lunetta Prosecco.

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

Mint Julep Day NOT JUST ANOTHER

By Mike Gerrard | Photos courtesy of Woodford Reserve

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Put to it, most of us could probably rustle up a passable Mint Julep, decent bourbon, a few sprigs of mint, a dash of something sweet and a splash of water. It’s a different matter, though, when your job is to come up with a handcrafted Mint Julep recipe for the Kentucky Derby, using Woodford Reserve, which has been the official bourbon of the most famous horse race in the world for the past 18 years.

That was the task facing New York mixologist Julie Renee Williams this year, who partnered with Woodford Reserve to provide the recipe for the 2016 Kentucky Derby, the 142nd in the history of the race.

Not only that, some paid either $1,000 or $2,500 to sip their Mint Julep from Woodford Reserve’s signature Mint Julep Cups, sold every year to raise money for charity.

No pressure there, then, although Williams seemed remarkably calm about the prospect of coming up with a drink that is recognizably a Mint Julep but not any old Mint Julep.

“I wanted to stay as close to the traditional Mint Julep recipe as possible,” she says, “maintaining the fresh mint rub in the julep cup, crushed ice, mint garnish, 2 oz. of bourbon, and a sugar-based modifier.”

However, one of the other key things for Williams was accessibility.

“I knew I would have to develop this recipe so that it could be constructed beyond the bar, in one’s home, at a Kentucky Derby viewing party, and so on. This cocktail does not need to be shaken or stirred, but rather just measured properly and garnished.”

This year’s $1000 and $2500 Mint Julep cups were designed by David Hamilton of Hamilton Shirts of

Houston, who have been making shirts since 1883.

Hamilton used the idea of the trifecta bet for his inspiration, as a trifecta doesn’t just mean forecasting the first three horses past the post, it’s a word which also means a coming together of three different things.

“We ended up playing with various visual repetitions of 3’s,” says Hamilton, “to embody the partnership behind the project between us, Woodford Reserve, and Julie Renee Williams. We also took the opportunity to include understated design elements to reference Hamilton’s respective areas of expertise.”

The 2016 charity supported by the sales of the cups is the Permanently Disabled Jockeys Fund. One of the Fund’s supporters, the acclaimed equine artist Thomas Allen Pauly, has also designed Woodford Reserve’s exclusive 2016 Commemorative Kentucky Derby Bottle.

Bottles, cups, and recipes, though, can’t exist without the quality bourbon to put in them, and the man who ensures Woodford Reserve remains the bourbon of choice for the Kentucky Derby is Master Distiller, Chris Morris.

“Through our “5 Sources of Flavor” production philosophy,” Morris says, “we maximize the flavor development. This results in a rich, full-bodied flavor profile that is so complex and balanced it allows Woodford Reserve to star in any drinking occasion, from being enjoyed neat to being included in the most sophisticated cocktail. This of course means that it makes an unmatched Mint Julep, whether you pay $1,000 to sip it from a specialty julep cup, or the going price at your favorite bar.”

Visit woodfordreservemintjulep.com.

Winning Recipe Created by Julie Renee Williams INGREDIENTS

2 oz. Woodford Reserve Distiller’s Select ¾ oz. Toasted Pecan Orgeat Syrup* Fresh Mint Caramelized Pecan Crumbles (garnish) Edible Copper Flakes PREPARATION

Rub fresh mint around julep cup. Combine ingredients with crushed ice and swizzle in glass. Add more crushed ice, garnish with mint bunch, caramelized pecan crumbles and edible copper flakes. *Toasted pecan orgeat: toast pecans, mix or muddle into small pieces and simmer on low heat to create a nut milk. Fine strain or use a nut milk bag to remove nut pieces, and add equal parts sugar to liquid.

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ADVANCED MIXOLOGY

BUZZWORTHY

Drink Your Coffee

like an Italian

By Mike Gerrard If a regular coffee won’t cut it in the morning, you might ask for a hit of espresso.

But if you’re Italian and you think even an espresso is for wimps, it’s a ristretto you knock back. A ristretto is an intense shot, using the same amount of coffee but half the water.

And that decision at the end of a meal – coffee or liqueur, or both? Well you can get both in a Galliano Ristretto, an equally intense marriage of robusta coffee beans from Kenya and India and Arabica beans from Brazil and Colombia, created

by Galliano, the herbal liqueur that dates back to 1896 and is perhaps best-known as the key ingredient that transforms a simple vodka and OJ into a classic Harvey Wallbanger.

Galliano Ristretto’s been around a few years but with the ongoing interest in coffee in cocktails or as an infusion for whiskies and other dark spirits, the company feels the time is right for Ristretto. But what’s the best way to enjoy it?

Tanya Cohn, Brand Manager for Lucas Bols, the Dutch distillers who now own the Galliano brand, says: “There’s the obvious way, like drinking Galliano Ristretto as a chilled “pick-me-up” shot, which is a good way to start the night or to finish off a nice dinner. To take it a step further, mix it in the traditional coffee liqueur recipes like an Espresso Martini or White Russian. Or explore its versatility with more advanced recipes.”

“Galliano Ristretto isn’t rum or tequila based, making it perfect for cocktail mixing, playing along with various base spirits. We’ve seen it shine in all kinds of cocktails, from whiskey to vodka to mezcal based. You’ll be surprised at the liqueur’s mixability.”

Smoke and Mirrors INGREDIENTS

1 ½ oz. Reposado Tequila ½ oz. Mezcal ½ oz. Galliano Ristretto ¼ oz. Agave Nectar 1 small pinch Cayenne PREPARATION

Shake and strain into a rocks glass.

“Galliano Ristretto isn’t rum or tequila based, making it perfect for cocktail mixing, playing along with various base spirits. We’ve seen it shine in all kinds of cocktails, from whiskey to vodka to mezcal based. You’ll be surprised at the liqueur’s mixability.”

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14TH ANNUAL

JULY 19-24, 2016

This July the premier cocktail festival returns to New Orleans and with it all the pioneers, rabble-rousers and innovators that are changing the way the world drinks. Whether you’re just getting started or you’ve been shaking things up for years, you will find new ideas and inspiration at more than 200 educational, contentrich events that are curated specially for spirits professionals. Join us as we cause a stir at Tales of the Cocktail® 2016. After this week, the industry will never be the same.

Visit TalesoftheCocktail.com for tickets and to build your own custom Tales experience.

ADVANCED MIXOLOGY

BARTENDER’S CHOICE

Jägermeister

Still the Bomb and So Much More

By Lesley Jacobs Solmonson

B

y any estimation, Jägermeister is a brand that could rest quite comfortably on its bibulous laurels. It is one of the top shot brands in the world and a go-to for party crowds. But what many people – a number of bartenders included – do not know is that Jägermeister is a spirits brand that can trace its origins back to 1878 and is literally rooted in the mysteries of herbal lore that begat the tradition of amaros and other bitter liqueurs. Whether you shoot it or, more likely in today’s booming spirits culture, enjoy it in a cocktail, you are drinking history in a bottle.

The current mission of the company is ambitious and far reaching. According to Marcus Thieme, the Chief Marketing Officer at Sidney Frank, which imports Jägermeister, generating “buzz“ on every possible platform, from events to digital media to social channels, is the order of the day. “Our goal is to move Jägermeister to a top-of-mind level among consumers,” explains Thieme. The idea, according to Thieme, is to “create an overall fun environment for consumers to discover our quality product and at the same time become educated in the authentic history that surrounds our legendary herbal liqueur.“ The herbal character of Jägermeister (and of course that regal stag’s head motif), are what set the brand apart from the competition. Other liqueurs might share a similar bitter profile and some of them offer up the anise and citrus notes apparent in Jäger, but

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it’s the combination of all these elements that make Jägermeister unique.

Dr. Berndt Finke, Head of Raw Materials & Manufacturing, regrets that he can’t discuss the precise botanical recipe as it is a proprietary blend of 56 natural ingredients. “I can tell you that we use ginger,” he reveals, “and other ginger-like roots to create the spicy direction and the rooty, earthy character of Jägermeister. With these botanicals comes a moderate, bitter taste. The bitterness is extended by the usage of many other different, bitter botanicals. We use some specific herbs exclusively to enhance other main taste directions like citrus and star anise. What we receive is a concert of many different, natural flavoring components which harmonize in a very specific and magical manner.”

Recently, bartenders have been discovering this magic and creating distinctive cocktails. Why? As Thieme observes, “it is extremely fun to work with.

There are so many different and interesting flavor profiles to unlock. We are absolutely putting forth great efforts to educate the mixology community on the versatility of Jägermeister. We want them to really taste and understand the unique flavor profiles of the spirit and develop a greater appreciation for the brand. “Thieme notes with some pride. There is a “surprise and delight moment” when people take their first sip of a Jägermeister cocktail.

As we said…history in a bottle. The specific recipe for the liqueur was created in 1934 and has never changed, although Finke notes that the actual quality of the raw materials has most definitely improved. Improved or not, the botanical elements of Jägermeister are the key to its continued success. These same elements are what allow it to play so well with other ingredients and beget intriguing cocktails. Still, while the company is excited about the mixological possibilities, its also knows that Jägermeister shines on its own in shots shared with friends.

CHILLED CHATS WITH WILLY SHINE, JÄGERMEISTER’S BRAND MEISTER What are your goals for teaching your peers about Jägermeister?

To help change the perception of the brand amongst my peers and colleagues, who are on the front lines. Jägermeister is more than just a shot brand; it’s versatile and can be incorporated into multiple styles of cocktails as well. I am excited to tell the story of what Jägermeister truly is as an herbal liquor and bitter digestif.

I have now completed my second trip to Germany where I spent time at Jägermeister Headquarters and immersed myself into the brands rich history as well as the incredibly intense process of making Jägermeister. I also studied the categories of herbal liqueurs, bitters and amaros to better understand the world of bitters.

What information are bartenders most surprised to learn about Jägermeister?

Bartenders are surprised to learn its true flavor profile when tasting it at room temperature. All those beautiful baking spices, coffee notes, ginger and anise really open up. Craft bartenders will always taste their spirits at room temperature in order to truly get to know the brand so he or she can create the best cocktail possible, showcasing the brand, not hiding it but integrating it.

What are some of your favorite ways of mixing with Jäger?

Jägermeister Negroni INGREDIENTS

1 ½ parts Jägermeister 1 ½ parts London Dry Gin 1 ½ parts Italian Sweet Vermouth PREPARATION

Combine in mixing glass, add ice and stir to proper temperature, strain into frozen coupe, garnish with lemon oil and peel.

Jägermeister Old Fashioned INGREDIENTS

1 part Jägermeister 1 part Bourbon ¼ part Maple Syrup 1 dash Chocolate Bitters PREPARATION

Combine in mixing glass, add ice and stir to proper temperature, strain into frozen rocks glass, garnish with orange oil and peel.

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ADVANCED MIXOLOGY

CRAFTING COCKTAILS

One Bartender’s Tips To Making

A Memorable Cocktail

by Lesley Jacobs Solmonson

Making cocktails isn’t rocket science, but much like science, there are rules that apply. Luckily, the rules are quite basic, but for the novice - or the bartender on a time crunch - they are easy to overlook.

As Beverage Director of Whiskey Social and formerly of Employees Only, Juan Arboleda has the resume to back up his opinions. Here, in his own words, he offers up some rules to live by.

Preparation and Simple Ingredients “When creating cocktails, there’s a tendency to over complicate the process, which leaves lots of room for error. Making a cocktail should be an easy process.

Prep your ‘station’ by organizing and laying out all of your ingredients.”

Fresh Ice Always “After you’ve worked hard to build flavor and properly shake or stir your drink, the last thing you want to do is ruin your efforts with bad ice. Ice that has been sitting in the freezer for too long soaks up whatever flavor and scents it has been surrounded with.”

Nix the Bottled Mixers “Here’s the thing, bottled mixes are packed with sugar and tend to be overtly sweet.

If you really want to impress guests, opt for fresh squeezed juices that have been strained through a fine sieve… you’ll thank me later.”

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If You Muddle, Muddle Properly “A mistake I see often is over muddling. You don’t want to beat your mint leaves to a pulp when making a Mojito for example. You only need to give herbs like basil or mint a few hits or a good press in order to release its aromatic oils.”

Know the Rules for Shaking and Stirring “There tends to be a lot of confusion for when a cocktail should be shaken or stirred.

A general rule of thumb to follow is to shake cocktails made with juices, cream liqueurs or egg whites and stir cocktails like a Manhattan or Old Fashioned which have distilled spirits and light mixers.

When shaking a drink, shake vigorously for froth and to wake up the flavor of the mixer or citrus.”

Understand Your Flavors “I recommend you taste your ingredients separately before mixing. When layering ingredients for a complex cocktail it helps to become familiar with the different flavors and textures.”

White Dog Sour INGREDIENTS

2 oz. Hudson Corn Whiskey 1 oz. Fresh Squeezed Lemon Juice ½ oz. Simple Syrup (2:1 sugar to water) ½ oz. Red Wine Float

PREPARATION

Add all ingredients (besides wine) into mixing glass, shake vigorously for 6-8 seconds, strain in to rocks with ice. Add red wine float carefully on top by pouring the measure over the back of a spoon resting against the edge of the glass.

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SPOTLIGHT LAUNCH

p U t I h c n Pu with

BACARDI FLAVORED RUMS FOR SUMMER

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BACARDI HAS ALWAYS BEEN AS MUCH ABOUT TRADITION AS INNOVATION. THIS IS A COMPANY THAT STILL CELEBRATES THE RICH HISTORY OF ITS FOUNDER DON FACUNDO, BUT TELLS THAT SAME FAMILY STORY IN A GRAPHIC NOVEL BY COMIC LEGENDS WARREN ELLIS AND MICHAEL ALLREAD. IT’S NO SURPRISE THEN THAT BACARDI CONTINUES TO DEVELOP NEW, FLAVORED RUMS. THIS SPRING, BACARDI GRAPEFRUIT AND BACARDI RASPBERRY WILL BE READY FOR SIPPING, ALL THE WAY THROUGH THE SUMMER.

WHILE

Bacardi’s flavored rums span the flavor spectrum from the islandfresh Cóco to the exotic Dragon Berry, their newest bottlings go back to the classics with raspberry and grapefruit. This is a timely choice too, since the cocktail world has been going back to basics lately.

Because of that, Bacardi felt they should too.

perfect sense as well. Summertime means easy, breezy fun in the sun. Both new rums start with Bacardi Superior white rum, aged for one year and then blended with fruit flavors. “These rums are the perfect choice for summer,” notes Coronado. “They’re easy to mix and have fresh fruit flavors that are fantastic in refreshing, simple summer cocktails like punch.”

“We’ve seen that consumers are choosing more traditional flavors such as citrus and berry,” explains Juan Coronado, Bacardi Brand Ambassador, “with traditional flavors now representing 85% of flavored spirit volume, so we’re thrilled to add Bacardi Grapefruit and Raspberry to our portfolio.”

Given the time of year, these bright, lively flavors make

Both raspberry and grapefruit are cocktail-friendly flavors that are particularly natural in punches, which in and of themselves are having quite a moment. Able to be presented in both single serving or large format styles, punches satisfy everyone with their festive flavors and presentation. With Bacardi Raspberry or Bacardi Grapefruit as the anchors, your summer will be firmly rooted in fun.

BACARDÍ

CITRUS PARTY PUNCH (single serving) INGREDIENTS

1 part BACARDÍ Grapefruit 1 part BACARDÍ Limon 2 parts Orange Juice 1 part Grapefruit Juice 4 Lime wedges PREPARATION

Pour all ingredients into a serving glass filled with ice. Squeeze two lime wedges into drink. Stir with a bar spoon. Garnish with an orange slice.

BACARDÍ

RED RUM PUNCH (single serving) INGREDIENTS

1 ½ parts BACARDÍ Raspberry 1 ½ parts BACARDÍ Limon 1 ½ parts BACARDÍ Superior 1 part Grenadine 4 parts Sweet & Sour 1 part Cranberry Juice PREPARATION

Pour all ingredients into a mixing glass and fill with ice. Cap with a tin and shake.

Strain into a serving glass filled with ice.

Garnish with a mint sprig and lemon wedge.

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SHAKING AND STIRRING

BLUE POINT SUMMER ALE 4.5 % ABV Blue Point Brewery offers Blue Point Summer Ale. The delicious, refreshing taste of Summer Ale comes from a substantial portion of wheat malt added to a traditional barley malt mix, which gives this brew a unique tartness not found in many light ales these days. No surprise, this light thirst-quenching brew goes down best on hot summer days.

PAIR WITH GRILLED VEGETABLES

Pair Summer Ale with a grilled chicken Caesar wrap, or with oven-roasted whitefish with dill butter sauce. Also pairs great with sautéed vegetable dishes.

BEER LAUNCHES

GUINNESS DUBLIN PORTER 3.8% ABV, GUINNESS WEST INDIES PORTER 6.0% ABV After patiently waiting a couple centuries, Guinness Dublin Porter and West Indies Porter, adorned with vintage labels, are now available in the States. Dublin Porter, developed in 1796, delivers a sweet, smooth beer with dark caramel and subtle hoppy notes, and then finishes with a burnt biscuit taste. Meanwhile, West Indies Porter, developed in 1801, offers robust notes of caramel and toffee that result in a sweet, almost chocolaty aroma and taste, as well as greater hoppiness than the Dublin Porter.

PAIR WITH STEW

Best paired with beef or pork, especially with a hearty stew. Better yet, incorporate the porters into the stew for a rich, intense flavor.

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MIKKELLER AND LINDEMAN’S SPOTANBASIL 6.0 % ABV Herbaceousness is not often an attribute of beer, but the experimental oak-aged Spontanbasil Sour from Mikkeller and Lindemans incorporates fresh, whole basil leaves. The result is a distinct herbal aroma and the taste of basil, which compliments the sour flavor. In addition, this golden, light-bodied authentic oude gueuze beer is bottle conditioned, allowing for a natural, soft carbonation. SpontanBasil was recognized as the Best Sour Beer Label at the 2015 World Beer Awards.

PAIR WITH PASTA

Best paired with Italian dishes made with pesto, basil, and tomatoes. It’s also great with goat cheeses, and rich, creamy soups.

SpontanBasil can be enjoyed as an aperitif or accompanied by a fresh, flavorful meal.

VICTORY BREWING COMPANY KIRSCH GOSE 4.7 % ABV Victory Brewing Company announces the long-awaited return of Kirsch Gose, their imaginative cherry fruit session ale.

Sweet, tart, salty and refreshing, Kirsh Gose incorporates natural tart cherry juice from King Orchards of Michigan with a classic German-style gose. The reaction from fans and critics after their first bottled gose was immediate with the limited release remaining highly coveted throughout the summer and into the fall.

PAIR WITH THAI FOOD

Kirsch Gose pairs well with Thai food.

The tartness mirrors the lemon and lime flavors, which contrasts the soy sauce found in Thai cuisine, while cutting the creaminess of coconut or curry. It is also fantastic to pair with cheeses. Anything you would serve with a tart, cherry preserve.

DOGFISH HEAD FESTINA PECHE 4.5 % ABV DOGFISH HEAD NAMASTE 4.8 % ABV Dogfish Head Craft Brewery is releasing two limited edition beers for the season.

Festina Peche is a refreshing neo-Berliner Weisse brewed with peach juice, making for a unique, tart and refreshing summer brew. Namaste is a witbier made with dried organic orange slices, fresh-cut lemongrass and coriander. This Belgianstyle white beer is a great thirst quencher.

PAIR WITH ROASTED TURKEY AND CAESAR SALAD Pair Peche with grilled chicken or fish, salad and chevre. Namaste is great with roasted turkey, goat cheese and pasta with cream sauce or a big Caesar salad.

COORS PEAK GOLDEN LAGER 5 % ABV Coors Peak Golden Lager is the second style from Coors Peak, a line of beers brewed with 100 percent all-natural, gluten-free ingredients. The unique brewing process of malting brown rice, rather than barley, allows Coors Peak to have the depth and complexity of regular beers while still being naturally gluten free.

PAIR WITH LEMON CHICKEN

Coors Peak is a light lager that goes well with a number of different dishes but pairs especially well with rosemary, lemon chicken and light summer salads made with a fruity vinaigrette.

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SHAKING AND STIRRING

DEEP EDDY PEACH VODKA

Deep Eddy launches its newest peach flavor. The all-natural flavor mixes beautifully with ginger ale, iced tea, and lemonade or makes an easy Peach Bellini.

Peach is a classic American flavor that’s experiencing a resurgence in cocktails. “We worked on Deep Eddy Peach for more than a year to ensure we’d capture the flavor of real peaches in a way that enables both simple mixology at home and complex cocktails for advanced bartenders,” said Brandon Cason, VP of Marketing.

THE SOUTHERN BELLE INGREDIENTS 1 oz. Deep Eddy Peach Flavored Vodka 1 oz. Bourbon ½ oz. Lemon Juice Club soda PREPARATION Mix first three ingredients in a cocktail glass, top with club soda.

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SPIRIT LAUNCHES

BURNETT’S CUCUMBER LIME VODKA

Playing on the popularity of fresh flavors, Burnett’s Cucumber Lime vodka is refreshing and crisp. Burnett’s Flavored Vodkas are quadruple distilled, triple charcoal filtered and made with natural flavor. “Cucumber Lime is a flavor that truly embodies what people love about Burnett’s Flavored Vodkas. It’s fresh, fun and flavorful,” said Reid Hafer, Senior Brand Manager. “Our consumers have come to expect new flavors like Cucumber Lime that mix easily with their favorite mixers.”

SPICY CUCUMBER MARY INGREDIENTS 2 oz. Burnett’s Cucumber Lime Vodka ¾ cup of Spicy Tomato Juice 1 dash of Hot Sauce 2 dashes Worcestershire Sauce Fresh Lime Salt and Pepper PREPARATION Pour ingredients over ice. Add squeeze of lime, salt and pepper to taste. Stir and garnish with a celery spear.

IVY CITY GIN

Organic American rye lends a spicy character to this American gin from D.C. With several awards under its belt, Ivy City Gin is the most recent addition to the One Eight Distilling portfolio. One Eight has partnered with Habitat for Humanity to help build affordable housing in the Ivy City neighborhood, which gives the gin its name. For every bottle sold, One Eight will donate one dollar to Habitat.

KUMQUAT MAY INGREDIENTS 2 oz. Ivy City Gin ¾ oz. Kumquat Simple Syrup * ½ oz. Lime Juice Fever Tree Bitter Lemon Soda PREPARATION Combine in shaker with ice, shake, strain into rocks glass with ice and top with soda. Cut kumquat in half and squeeze over cocktail and drop in. *Kumquat simple syrup: Combine 1 cup sugar, 1 cup water, ½ cup fresh kumquat. Boil and then lower heat and simmer for 15 minutes. Remove from heat, cool completely.

CHRISTIAN BROTHERS APPLE

Following the success of CB Peach and CB Honey, Christian Brothers Brandy has released CB Apple. Combining CB brandy and fresh apple flavor, CB apple capitalizes on the popularity of apple-flavored spirits. “CB Apple is a classic from its core, integrating a storied brandy with an innovative flavor profile that has proven successful across other spirits categories,” said Brand Manager MaryCrae Guild.

CB RED APPLE INGREDIENTS 2 oz. CB Apple 3 oz. Apple Juice Splash of Cranberry Juice PREPARATION Pour over ice and stir. Garnish with an apple slice.

JACK DANIEL’S SINGLE BARREL RYE

As the third expression in the Jack Daniel’s Single Barrel Collection, Jack Daniel’s Single Barrel Rye offers a uniquely Jack grain build of 70 percent rye, 18 percent corn and 12 percent malted barley. The bottling is the brand’s first new grain recipe in 100 years, blending rich flavor with Jack Daniel’s familiar smooth character. A gentle sweetness in the first sip is followed by flavors of dried fruit and vanilla. The character of the grain is the star here, with the barrel’s influence being downplayed.

NEAT OR ON THE ROCKS INGREDIENTS 2 oz. Jack Daniel’s Single Barrel Rye Water Ice

STOLI GLUTEN FREE VODKA

Stolichnaya vodka has released a naturally gluten free product. Stoli Gluten Free is made from 88% corn and 12% buckwheat.

The development is in response to a rise in people choosing a gluten-free lifestyle and looking for more gluten-free options. The phrase “Gluten Free” will be displayed prominently on the bottle.

AGAINST THE GRAIN MARTINI INGREDIENTS 3 parts Stoli Gluten Free Vodka Splash of Dirty Sue Olive Juice PREPARATION Shake or stir ingredients with ice. Strain into a chilled Martini glass. Garnish with olives.

PREPARATION In a rocks glass, combine ingredients over ice.

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C’MON

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

Shine Responsibly

®

©2016 Ole Smoky Distillery, LLC. All rights reserved.

OLE SMOKY, OLE SMOKY TENNESSEE MOONSHINE and SHINE RESPONSIBLY, are all registered trademarks owned by Ole Smoky Distillery, LLC.

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

Perhaps hard to believe but yes, our world is not as large as it once was, figuratively speaking.

Technology has altered our lives and now, sitting on the fast track, it seems almost anything is practically at our fingertips a few screens away. This sudden accessibility can be unsettling and even stressful at times. But without a doubt it broadens horizons and affects the way we eat, drink, speak, and even entertain.

Here at CHILLED we are dead set on appreciating the moment. Yeah, I know, life is complicated but it doesn’t have to be complex. Our mixing rituals behind the bar are still relatively simple. We like fresh, quality ingredients used with expression and maybe (if we’re lucky) a dose of healthy on the site (hint: beet juice is great in cocktails).

In celebrating our INTERNATIONAL ISSUE, CHILLED has taken some on-trend recipes a step further by including the globally exotic. Ingredients from south of the border and abroad offer up historical relevance, heritage, quality, and needless to say, add to the overall drinking experience. We’ve given you a special section on all things Italian (“Ciao, mi amore”), because aperitifs with amari, grappa and prosecco are, well, quite the rage these days. But we have not forsaken our beer aficionados and have delved into red-hot brewing innovations from around the globe.

And how could I forget our cover boy Jude Law and his “Joy Will Take You Further” campaign for Johnnie Walker Blue?

The collaboration brings us the second Gentleman’s Wager movie, which happens to be set in the rolling hills of Italy. The film reminds us not only to appreciate craftsmanship but it also proves that gratitude goes a long way and joy for the simple things in life can elevate your wellbeing.

We’ll drink to that!

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Jude Law and The Gentleman’s

Wager

By Mathew Powers | Photos courtesy of Johnnie Walker

Only sixteen Delahaye 135 S race cars were ever produced and only one in every 10,000 casks of Johnnie Walker Scotch Whisky are deemed worthy of the Blue Label. It only seems natural the two would be paired in a movie that embodies the spirit of artisanship and joy. The Gentleman’s Wager II, directed by Jake Scott, stars Jude Law, Giancarlo Giannini, and Zhao Wei. Brand ambassadors Robbie Walker and his daughter Daisy, descendants of Johnnie Walker, commented, “The Gentleman’s Wager II drew inspiration from the latest iteration of our Keep Walking campaign - Joy Will Take You Further - which challenges the idea that hard grind is the only way to succeed and instead shows that joy fuels progress. I think that the Delahaye 135 S really was the star of Gentleman’s Wager II. The film showcased its rarity, heritage and beautiful craftsmanship wonderfully, qualities which it also shares with Johnnie Walker Blue Label.”

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Jude Law didn’t mind sharing top billing with a classic car, let alone a premium whiskey. Jude noted, “I’m thrilled to be in the driving seat for the second Gentleman’s Wager film. Being back on set with Giancarlo and also having the opportunity to work with the talented Zhao, was an absolute joy. That coupled with being behind the wheel of the Delahaye 135 S racing car, driving through the rolling hills of Italy and out to Monaco, well…

I consider myself a lucky man!”

With a recipe that dates back to 1867, the aromatic, delicious, and silky-smooth Blue Label harkens back to a time when passionate artisans intertwined skilled talent and personal touch with everything they created. Guy Escolme, Global Brand Director, Johnnie Walker explained, “Six generations of our blenders, starting with John Walker himself, have been bold visionaries, playing and experimenting with flavor, not out of duty or necessity but because they love what they do.”

The first film, The Gentleman’s Wager, involved a wager over a fine Italian yacht and celebrated the art and skill of music and dance.

In the second film, viewers follow Jude Law as he traverses the majestic Italian countryside in the beautiful Delahaye 135 S while also showcasing Italian architecture and, most importantly, oldschool neighborly help. Escolme, explained, “It is only through the gratitude Jude Law’s character shows people along his journey, that he is able to succeed, proving the expression of gratitude goes a long way. The rarity, craftsmanship and joy that goes into in every bottle of Johnnie Walker Blue Label make gifting it, the ultimate expression of gratitude.”

Alongside the French car, Scotch Whisky, and Italian setting, the stars of Gentleman Wager II hail from the U.K., Italy, and China.

The movie celebrates worldliness, history, and an appreciation of living. In a story about a friendly wager, the movie reminds us that life doesn’t have to be that complicated. Enjoying a rare whiskey that predates the Industrial and Technological Revolutions prompts us to put down our smartphones, spend time with friends, enjoy life’s beauty, and have a little fun.

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G E T T I N G T O K N O W A W E L L- K N O W N S P I R I T S B R A N D

By Michael Tulipan | Photos courtesy of Fratelli Branca

The Longest Overnight Success Story in Spirits History

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I

n today’s trend driven cocktail culture, Fratelli Branca stands out for its history, unparalleled product range and dedication to high quality, 100% natural ingredients. The storied name is most associated with Fernet-Branca, the popular digestive, but a glance at any back bar will show the depth of the portfolio, from Carpano Antica Formula to Brancamenta to Punt e Mes to Caffè Borghetti.

Fratelli Branca’s brands have never been more relevant, offering a high level of flexibility and mixability for bartenders offering original and classic cocktails. This popularity is reflected in soaring sales, with compound growth of 28.9% in just the last five years, according to Katie Barry, Director of Brand Management at Infinium Spirits.

A popular medicinal spirit during Prohibition, the flagship brand Fernet-Branca seemed relegated to after dinner menus in smoky Italian restaurants for decades until bartenders rediscovered it around the turn of the 21st century. Edoardo Branca, Export Manager for the U.S. and Canada and sixth generation Branca family member, says, “Fernet-Branca became more popular in the United States because consumers began requesting drinks with less sugar.

Bartenders also adopted it as their drink of choice.”

Suddenly a barkeep would slide customers a shot of Fernet-Branca to end the evening and the brand built up cachet from this endorsement. Surprisingly, Fernet-Branca became a hip brand and one of the longest overnight success stories in spirits history.

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Still made according to the original recipe with more than 27 herbs, spices and roots, FernetBranca is all natural and aged in barrels for twelve months. Herbaceous and bitter, Fernet-Branca adds complexity to cocktails as a base ingredient or a float on top, but it can also stand on its own.

Branca points to one of his favorite drinks, FernetBranca topped with ginger beer, as an example of how simplicity can often be best.

Fratelli Branca released Brancamenta in 1960, adding peppermint oil from Piedmont to the base of Fernet-Branca. Eminently sippable over ice and a lower ABV than Fernet-Branca, Brancamenta also shines in cocktails. To lower the alcohol level of your drinks, replace gin with Brancamenta to create a Mintonic (1 ounce Brancamenta, 1 ounce tonic water, brown sugar, mint leaves and crushed ice), or substitute for rum in a summery, refreshing mojito.

For Branca, his favorite way to drink Brancamenta is on ice with tonic water and basil leaves.

The industry’s go-to vermouth, Carpano Antica Formula, has come full circle in its 230 years.

Created by Benedetto Carpano in 1786, Antica Formula was the world’s first vermouth. Today, this luscious, zesty aromatized wine is increasingly the vermouth of choice for bartenders looking to add depth and refinement to classic cocktails. Branca says, “You can really understand the difference between a cocktail with Antica Formula and one without.” Bartenders can also use Antica Formula to make lower alcohol versions of well-known drinks such as the Upside Down Manhattan, where the proportions of vermouth and rye are reversed.

Bartenders love Antica Formula so much they began requesting a dry version. After a year and a half of development, Carpano Dry hit the market in 2014.

Slightly bitterer than Antica Formula, Punt e Mes is a versatile vermouth that elevates classics like the Negroni, the Americano and the Boulevardier. The name Punt e Mes dates back to a stockbroker who asked for a vermouth with a half dose of bitters, which the company believes to be ideal ratio of sweetness to bitterness.

With the popularity of brunch and after dinner cocktails spreading through the industry, Caffè Borghetti is becoming an indispensable mainstay on the back bar. Remaining faithful to Ugo Borghetti’s original recipe from 1860, Caffè Borghetti is made with an espresso blend of 70% South American Arabica beans and 30% South African robusto beans, extracted and blended with a distillate.

Branca recommends an Espresso Martini made with equal parts Borghetti and vodka. “When you add the vodka inside,” he says, “you do not need to add an espresso because we already have espresso in the bottle.”

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Look for Fratelli Branca brands later this year at the 10th annual Fernet-Branca Barback Games in San Francisco and Tales of the Cocktail in New Orleans.

CHILLED MAGAZINE

Lower ABV Cocktails Made Easy with Fratelli Branca Spirits For full recipes, visit branca.it

Old Fashioned

Fernet Rocks

Espresso Martini

Pimms

Negroni

Hanky Panky

Carpano Cobbler

Mint Julep

Antica Rocks

Americano

Antica Manhattan

Carpano Bianco Spritz

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THE RISE OF

AMARO

A Bittersweet Spirit with the Storied Past

By Mike Gerrard and Thom Meintel

T

he Italian liqueur Amaro has been around for centuries but is having a renaissance in bars today thanks in part to the classic cocktail movement.

Many rediscovered classic drinks include a measure of bitterness, which has led bartenders to seek out alternative sources for bitter flavors like amaro. Amaro is Italian for bitter and amari the plural form. Each amaro has its own combination of herbs and other ingredients, but what exactly is an amaro? Is it an aperitif, a digestif, or a cocktail ingredient?

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Chilled went out on the limb to learn the back story of the evolution of amari in mixology and spoke definitively with Amaro Montenegro, a favorite of many bartenders, we’ve learned.

Our findings were surprising. In the U.S. sales of Amaro Montenegro have increased more than 50% from 2014 to 2015, attributed to the fact that Montenegro is being served more frequently as bartenders continuously discover ways to incorporate the sweet and bitter taste of the spirit into new drinks.

According to Sother Teague, Beverage Director at Amor y Amargo, a bar on Manhattan’s lower East Side that offers an extensive list of cocktails showcasing classic Italian craft bitters, “Amari are tricky because they are all unique but Montenegro has a very specific personality. It’s versatile and its multiple tasting notes

lend it to blending well with other ingredients.” He acknowledges that, “guests love stories behind the spirits they are drinking and patrons will appreciate knowing Amaro Montenegro’s rich history. From the mysterious recipe that was perfected in 1885 by herbalist Stanislao Cobianchi who collected various herbs from around the world to the iconic shape of the bottle, Montenegro’s consistency for more than 130 years is proof of the quality and integrity of the product.”

Montenegro has qualities that make it a great softening agent in cocktails with high proof spirits.”

Try incorporating it as a substitute for vermouth in classic cocktails like the Manhattan or in a long effervescent drink like the Moscow Mule that patrons like to enjoy as a “break pumper” when they want to enjoy their drinks over a long period of time.

How can Montenegro enliven your classic drinks?

Why not start here?

Monte Manhattan INGREDIENTS

1 ½ oz. Amaro Montenegro 1 ½ oz. Rye Whiskey Brandied Cherries PREPARATION

Shake all ingredients over ice and strain into a coupe glass. Garnish with brandied cherries on a pick.

Monte Mule

Montenegroni

INGREDIENTS

INGREDIENTS

2 oz. Amaro Montenegro 3 oz. Ginger Beer 1 oz. Lime Juice Lime Wedge

2 oz. Amaro Montenegro 1 oz. Sweet Vermouth 1 oz. Gin Orange Slice

PREPARATION

PREPARATION

Mix all ingredients together and roll over ice. Garnish with a lime wedge.

Combine all ingredients in a rocks glass and stir over ice. Garnish with an orange slice.

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SPECIAL SECTION

MIXOLOGIST FOR HIRE

AMARO

By Logan Ronkainen

What’s the vaguest category of spirits yet the most versatile?

If you said vodka you’re wrong. Amaro has the fewest rules governing what the end result should be, therefore giving experienced distillers and wine producers a blank canvas to craft their works of art.

From there the possibilities are endless.

As long as it’s got gentian root it can be called amaro. Originally a method to preserve leftover “juice” from productions, the base alcohol can be any kind of wine or spirit. Botanicals in the form of herbs,

spices, roots, vegetables, hops and floral ingredients can be used to flavor and color the bitter liquors. A sweetening agent is usually added in varying amounts yielding everything from a dry to a syrupy sweet consistency. Some amari also utilize caramel or honey while others simply a little sugar to balance the careful harmony of pungent compounds creating a kind of bittersweet product.

So how do you drink it? Originally it was meant to be medicinal—drunk after a meal to settle the stomach or when you’re feeling like you’re catching a cold (Borsci for example, literally tastes like cough syrup). But I say add it to your favorite cocktail. We actually have a category of cocktails in our bar manual labeled “ill” because of the amaro added to a classic recipe. We serve an Ill Daisy (Margarita) by subbing out the triple sec for Amaro Montenegro; or my favorite, a take on a Hemingway Daiquiri, with a splash of Braulio instead of maraschino liquor.

LOGAN’S CAFÉ CORRETTO Mix equal parts of Espresso and Meletti Amaro in a shaker with ice.

Strain into a chilled rocks glass.

Stay up all night!

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This is how I break down the amaro category behind my bar: Fernet Fernet is actually a subcategory of amari … Fernet Branca being the most popular for after dinner shots, Fernet Contrado boasting a bolder sipping style and Fernet Florio, with a lighter thirst quenching profile that works well as a modifier in cocktails.

Cola Cola style amari taste exactly like what you’d expect. Try a Luxardo Amaro and soda for a phenomenal after dinner alternative to a Coca Cola.

Vegetal Vegetal amari offer emulsifying agents that are hard to come by in ingredients behind the bar. What does this mean for the amaro itself? Nothing if you’re sipping it on its own; however, if you shake up Braulio, Cynar or Zucca as a modifying ingredient in a cocktail you’ll find the emulsifying effects create a foamy creme which, in the cocktail world, is a quality cocktail indicator.

Bittersweet My favorite category, and probably the most versatile, is a bit more indulgent of bittersweet candy. Amaro Meletti, my go to for blending with espresso, offers hints of bitter caramel and orange peel and is balanced with the perfect level of bittersweet to pair with coffee. And remember that emulsifying effect I mentioned?

Shake up equal parts espresso and Amaro Meletti with ice for a perfectly creamy “Cafe Corretto.”

Alpine Typically this is an extra bitter style with indigenous ingredients such as roots and spices grown at high altitude. The team behind Seamstress in New York are finishing up their own alpine amaro this year-Akonwara Amaro will be produced from a neutral apple spirit and based on the alpine style featuring ingredients from New York State.

Beyond New amari are popping up everywhere alcohol is produced. Keep an eye out for them and don’t be afraid to ask your favorite spirit producers for their own versions as amari were always intended to be a regional style based on local wine, spirits and botanicals.

When it comes down to my recommendations on what amaro to drink ...ALL OF THEM! They are flipping delicious. The modern cocktail world would not exist without the depth that amari offer a drink. Add them to your cocktails, coffee, ice cream; even cook with them! Think of them like an infused olive oil, except the flavors are carried by alcohol instead of fat.

“

Amari are tricky because they are all unique, but Montenegro has a very specific personality. It’s versatile and its multiple tasting notes lend it to blending well with other ingredients.”

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SPECIAL SECTION

MIXOLOGIST FOR HIRE

Shaking with the Chilled 100 Melissa Warner American’s are embracing the bitter side of life. With the emergence of bitter and hoppy IPA’s to the Fernet fanatics over the last several years, our taste has been slowly shifting to seek out bitterness, rather than avoid it. Italians have long embraced bitter flavors with Italian amari – used as a digestif to stimulate digestion after a meal.

These liqueurs were born from the early spice trades and used as homeopathic medicines, thought to cure many ailments as early as the 1700’s. Each amaro has a proprietary blend of herbs, spices, and botanicals according to its ingredients and local traditions.

The Montini INGREDIENTS

2 oz. Old Tom gin 1 oz. Amaro Montenegro 1 bar spoon Lemon Juice ½ bar spoon Agave Nectar PREPARATION

Stir with cracked ice and strain into a chilled Martini glass. Garnish with a few apple slices that have been soaked in Montenegro, lemon juice, and soda water.

One of my favorites is Amaro Montenegro. Its versatility allows it to mix beautifully with a variety of spirits, especially gin. Montenegro is made from molasses, which contributes to its bittersweet taste.

It starts sweet and finishes mildly bitter and botanical. On the nose are fragrances of orange peel, fresh coriander, a hint of red cherry, and cucumber. Because of these herbaceous qualities, I love to pair Montenegro with Old Tom Gin, a touch of lemon juice and agave nectar served in a chilled Martini glass with a slice of Montenegro soaked green apple for garnish.

Amaro Montenegro is a great place to start with Italian Amari since it has more sweet characteristics than bitter, and is also great on its own with an ice cube and an orange twist: just how the Italians drink it!

Jake Bliven

Ship to Wreck INGREDIENTS

1 ½ oz. Aviation American Gin ½ oz. Byrrh Grand Quinquina ¼ oz. Amaro Montenegro ¼ oz. Licor 43 Orange Peel PREPARATION

Stir all ingredients with cracked ice for 15 seconds and strain into a chilled coupe.

Garnish with an expressed orange peel.

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The versatility of Amaro Montenegro has really brought the late nineteenth century bitter back into the limelight. It’s a much more potable amaro in comparison to some of its more bracingly bitter cousins. This allows for a different approach when it’s used as a substitute in classic cocktails. While citrus peel is still a dominant factor in the flavor profile, there are strong floral notes and caramel as well as vanilla which are also present in the secretive recipe that boasts more than 40 herbs and botanicals. By offering a softer yet complex approach to the amaro family, Montenegro has become a game changer for many signature cocktail lists at fine dining and drinking establishments. It has also become an ideal ingredient for cocktail enthusiasts at home who want to experiment without making a major investment for their bars. As a simple example of how the smallest amount can transform a drink, let’s take a classic cocktail known as Don’t Give up the Ship. By exchanging the Fernet with Montenegro and a few other minor substitutions, we have restructured the recipe into an entirely new cocktail that lets us accentuate the more floral, western hemisphere gins.

Both an at home cocktailer or a seasoned beverage director can benefit from using Montenegro in classically inspired drink variations as well as enjoying it with just an ice cube and citrus peel. Salute!

AMARO MONTENEGRO “Thanks to the craft cocktail world, the amaro category has really exploded over the last decade. Of the hundreds of amari available, Amaro Montenegro has become an industry favorite due to its versatility and approachability. Here are four of our Chilled 100 members from San Diego sharing their thoughts and love for Amaro Montenegro.” - Steven Dragun, Director CHILLED 100

Evgeny Anisimov There are hundreds of amari on the market, but I have to admit that Amaro Montenegro is my favorite. Every time I take a sip I see fall. Not the cool and often wet (at least in California) season but the real fall with leaves changing colors and those last drops of sunshine, before biting winter days. Every sip, which starts a little bit sweet, warms you up and finishes with an explosion of flavor and a touch of bitterness.

Not aggressive, but a taste that you want to experience over and over again.

INGREDIENTS

It was created in 1885 in the Italian city of Bologna by Stanislao Cobianchi from the essence of 40 unique herbs and spices that he collected during his travels. And even till today they are still using the same production techniques as 100 years ago. It’s a well-balanced amaro with a nice bittersweet flavor, that comes from the molasses used in production and it has notes of sweet tangerine, mild spice, vanilla, root beer and cherry.

1 ½ oz. Bombay Sapphire Gin ½ oz. La Pommiere Calvados ¾ oz. Amaro Montenegro ¼ oz. Cherry Herring Liqueur

The product is named after the second queen of Italy, Princess Helen of Montenegro, and celebrates the day of her marriage to Italian Sovereign Victor Emmanuel III.

Night in Europe

PREPARATION

Combine all ingredients in a mixing glass and stir. Pour in a coupe glass and garnish with an orange twist.

With it`s delicate, yet rich flavor, Amaro Montenegro is capable of delivering a whole new level of complexity to your cocktails. Just try adding a little bit to any of your favorite classics, like the Moscow Mule, a Collins or a Manhattan and you won’t be disappointed.

Antonio Gonzales When it comes to creating a special drink that represents the Italian restaurant where I work, I look to Montenegro which by far is my favorite amaro behind my bar. With its orange zest and cherry nose it gives me the freedom to make either a sweet or bitter cocktail and with its light color I can play with it in a way that I cannot with darker amari.

Capri Sunset INGREDIENTS

1 oz. Vodka ¾ oz. Amaro Montenegro ¾ oz. Cranberry Juice 2 Large Strawberries 2 Large Basil Leaves

One cocktail with which I’m proud shows its versatility and what we’re doing both at Restaurant Monello where I work as well in the mixology scene in San Diego. It’s a simple and refreshing drink of vodka, Montenegro, fresh strawberries, basil and cranberry juice topped with fresh ground pepper. Montenegro gives the drink a sweet orange and coriander nose and finishes with a dry spicy bitterness. It leaves the guest with a clean palate eagerly awaiting the next one.

Like all experienced bartenders, I am always looking to make the next groundbreaking cocktail and all I can say is that everyone involved in making this wonderful amaro are helping me to do it.

PREPARATION

Muddle the strawberries and basil.

Add remaining ingredients and shake with ice. Strain into a martini glass and top with fresh ground black pepper.

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M O D E R N

G R A P P A

NO MORE FIREWATER

By Lesley Jacobs Solmonson

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F

or centuries, enterprising folks the world over have found ways to use the waste products of crops. Pomace brandy, from the skins and seeds of pressed grapes, is found everywhere wine is made. In France, it is known as marc, in Spain as orujo, and in Greece as tsipuro. Italy’s well known version is grappa, which acquired a negative reputation due to outmoded production methods of years past. Today, however, the grappa renaissance is upon us with more styles, from young to aged, single varietal to aromatized, than ever before. The spirit that Americans often thought of as “fire water” has blossomed into a seriously sexy beast.

Grappa’s development occurred side by side with the modernization of Italy’s wine production in the 1970s. While wine making in Italy dates back to ancient times (Grappa has been made since roughly the 14th century A.D.), vineyard management and technique was relatively stagnant into the 20th century. When winemakers started focusing on quality to a greater degree, everyone benefited, especially grappa.

While grappa is produced all over Italy, its spiritual home is in Northern Italian, where different regions produce different styles. The quality is dependent on the method of distillation and the quality of the vinaccia, the Italian word for grape pomace.

In 1779, Bortolo Nardini founded Italy’s first distillery in Bassano del Grappa. Today, the distillery is still in the family, run by the seventh generation of Nardinis.

Among the grappas they produce are the aged grappas of their Grappa Riserva line, and grappa infusions that use rue or gentian.

The watershed in grappa production occurred in 1973 when Giannola Nonino, the wife of grappa distiller Benito Nonino (whose family founded the distillery in 1897), suggested that her husband try distilling grappa from the pomace of single varietals, rather than mixing various varieties together. The result, using the Picolit grape, was nothing short of ground breaking and other grappa producers, like Nardini and Poli, took notice. Suddenly, a spirit that was often approached with trepidation even by Italians had taken on an elegance and complexity never tasted before.

Poli, which has existed since 1898, is another leader in grappa production.

The modern J. Poli Barrique bottling, bottled under the aegis of Jacopo Poli, was inspired by the musings of patriarch Toni Poli. In 1989, Toni had a vision of a full-proof grappa, made from a combination of pomaces and aged in oak. The children thought he was nuts, but they acceded to his wishes. Only nine barriques are produced each year producing a single vintage grappa aged for 13 years in oak barrels. The style has become an industry touchstone.

Today, grappa has emerged from its checkered past and shrugged off its negative image as Italian firewater. Now, it is best consumed solo in the tulip-shaped glass made expressly for the distillate.

Grappa is also making appearances in cocktails these days. You can even find grappa-based liqueurs such as Marolo’s Milla, which is flavored with chamomile. If the prospect of this strong spirit is still daunting, try it in one of its most famous incarnations as a Caffé Corretto, an espresso with a spot of grappa. Whether sipped after dinner as a digestif or in the morning as a “hair of the dog” beverage, it’s sure to fill your soul with thoughts of Italy and the country’s spirited way of life.

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T R E N D I N G

COCKTAILS TO KICK OFF

SUMMER

CELEBRATIONS

By Michael Tulipan Photos courtesy of Avión, Olmeca Altos

N O W

Cinco de Mayo may mark a relatively obscure battle in Mexico’s history, rather than the country’s independence as sometimes thought, but the unofficial kick-off to America’s summer has caught on with consumers here regardless. With premium tequila at the center of the celebrations, Pernod Ricard USA’s brands Avión and Olmeca Altos are leading the way both as sippers and in cocktails marking the festivities.

Tequila continues to experience exceptional growth in the U.S., averaging 5.7% growth per year since 2002 according to the Distilled Spirits Council of the United States. Much of the increase has been fueled by the super-premium category, essentially unknown thirteen years ago. The meteoric rise of Avión to become the third largest ultra-premium tequila in the U.S. in just four years proved that this segment had room for growth.

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Director, Tequila, Pernod Ricard USA, Dominic Alcocer says, “We’re very excited about the future of tequila and are proud to have the two finest brands available in the category. We’re pleased that the trend has been to move toward higher-quality tequilas in the U.S., to brands like ours that have real substance, flavor and craftsmanship.”

Avión, the sector’s most successful recent launch, has come to define the ultra-premium tequila category.

The company’s attention to detail is legendary, from the roasting of estate grown agave in brick ovens for three days to the narrow cut of its distillate to the extra lengthy aging times of its Añejos. The aged tequilas, starting with the 6-month old Reposado, are ideal for sipping. Perhaps unrivaled in its category, the 44-month-aged Avión Extra Añejo Reserva 44 is actually priced competitively with tequilas more than a year younger that don’t even meet the strict Extra Añejo standards.

But Avión is not just for sipping. Alcocer says, “Our signature cocktail is called ‘The Elevated Margarita’ because Avión is dedicated to making sure that

THE ELEVATED MARGARITA

the return to ‘good tequila’ is a new and rewarding experience that soars above what people used to think about tequila.” He recommends trying Añejo in an Old Fashioned instead of whiskey or using Reposado to give more personality to the Bloody Mary, also known as the Bloody Maria.

Olmeca Altos was crafted by two bartenders, Henry Besant and Dre Masso, especially for bartenders.

The pair looked to create authentic, delicious and affordable highlands tequila offering the flexibility today’s bartenders need. Alcocer says, “Altos was specifically crafted to be enjoyed both neat and to champion the crisp, citrus flavors of highlands agave as part of a delicious cocktail.” Tommy’s in San Francisco, for example, created a Tommy’s Margarita to showcase Altos Plata, while Alcocer recommends Altos Reposado for a Paloma that “sings with the bright, sweet flavors of Arandas, Jalisco.”

Altos is releasing their 18-month old Añejo in select markets, with plans to go national in 2017. The brand has also partnered with Tecate for promotions in stores, bars and restaurants throughout the country.

PALOMA

AVION BLOODY MARIA

INGREDIENTS

INGREDIENTS

2 parts Avión Silver 1 part Fresh Lime Juice ½ part Agave Nectar

1 part Altos Reposado 1 ½ parts Grapefruit Juice ¼ part Club Soda ¼ part Lime Juice Ice

PREPARATION

PREPARATION

2 oz. Avion Silver 2 oz. Tomato Juice 2 tsp. Horseradish ½ oz. Worcestershire Sauce 2 dashes Tabasco Sauce Squeeze of Lime Squeeze of Lemon Salt and Pepper

INGREDIENTS

Combine ingredients in shaker with ice, and shake vigorously. Fine strain over fresh ice. Garnish with a lime.

Build all ingredients in highball and stir.

ALTOS CINCO SUMMER SHOT AND BEER Altos and Tecate

PREPARATION

Combine the ingredients in a Collins glass with ice. Stir ingredients until mixed. Garnish as desired.

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Photo Courtesy Two Roads Brewing Company

GOSE BEER E A S Y- D R I N K I N G B R E W

By Mathew Powers

Not anymore. It’s back with a vengeance.

Today’s brewers adhere to traditional Gose recipes, by limiting the hops bitterness, adding salt, and generally producing a low ABV (session) beer. However, with 4,000 breweries dotting the American landscape, it is no surprise that modern versions include an array of remarkable flavors.

For instance, brewing pioneer Sierra Nevada recently released Otra Vez. Their spin on the German classic involves native prickly pear cactus and grapefruit. Bill Manley, of Sierra Nevada commented, “We like the double meaning of the phase “Otra Vez” both the literal “another time” and the bar call meaning “hit me with another round.”

That “another time” piece reminded us of early California and we started looking to native Californian ingredients. Prickly pear has an interesting strawberry, watermelon, vegetal characteristic to it, and when added in small amounts, presents a really refreshing but subtle flavor in the mid-palate of the beer. Traditional Gose flavor profiles are inherently refreshing, but we wanted to add even more levels of complexity to the beer.”

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Photo Courtesy Anderson Valley Brewing Company

Tart. Sour. Salty. These are not the normal flavors one associates with beer, but that’s exactly what one finds with a Gose. Marked by the use of sour wheat, Gose (Gose-uh) is nothing new. In fact, it’s been around since the 10th century. The name is derived from the saline-rich River Gose in Germany, which added a salty zing to the tart beer. The German Beer Institute notes, “It is known that even Emperor Otto III, who ruled Germany between 983 and 1002, sang the Gose’s praises.”

Unfortunately, as was the case with many brewing styles that went dormant during the 20th century, Gose seemingly disappeared from the American brewing landscape.

On the other end – way on the other end – of the spectrum, involves a Gose with Icelandic ingredients. Two Roads Brewing and Evil Twin Brewing collaborated on Geyser Gose. It’s rich in Icelandic moss, rye, herbs, sea kelp, skyr (Icelandic yogurt) and birch-smoked sea salt. Emily Sauter, communications manager for Two Roads Brewing explained, “It’s our first collaboration and we did it with our good friend Jeppe from Evil Twin. It’s been doing great in our markets. People love the salty/sour taste. Plus, Goses are easy to drink, are refreshing and relatively low ABV, making them the ultimate session sour.”

Photo Courtesy Sierra Nevada Brewing Company

Meanwhile, Wicked Weed Brewing and Anderson Valley Brewing visited the orchards in order to enhance their Gose recipes. Anderson Valley recently released Blood Orange Gose and Wicked Weed produced Tropicmost Passionfruit Gose – two tropical-inspired, easy drinking beers.

Not to be outdone, Odell brewery incorporated sweet berry into their Brombeere Blackberry Gose. This summer release from Odell is sweet, sour, and salty - it’s a little bit beer and a little bit beer cocktail.

A brewing style once fit for an emperor, the second coming of Gose beers is a testament to tradition and a wonderful example of modern brewing innovation. Gose brews are refreshing, incredibly versatile, and the low ABV allows you to indulge. Give Gose a try!

Photo Courtesy Wicked Weed Brewing

IT IS KNOWN T HAT E V EN EMP EROR OT TO III, WHO RUL ED GERMA NY BET WEEN 9 8 3 A ND 1 002, S A NG T HE GOS E’S P RA I SES

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COCKTAIL HOUR TELLING AN EVOLUTIONARY STORY OF CLASSIC COCKTAILS, THE NEW COCKTAIL HOUR: THE ESSENTIAL GUIDE TO HAND-CRAFTED COCKTAILS IS A BOOK WRITTEN BY ANDRE AND TENAYA DARLINGTON. CHECK OUT SOME OF THEIR ICONIC DRINKS. Photos by Jason Varney.

Reprinted with permission from THE NEW COCKTAIL HOUR © 2016

by André Darlington & Tenaya Darlington, Running Press, a member of the Perseus Books Group.

PENICILLIN

By Sam Ross

The most internationally famous drink of the Craft Cocktail Movement, the Penicillin was created at Milk & Honey in New York when Sam Ross was behind the bar.

INGREDIENTS 2 oz. Chivas 12 Scotch ¼ oz. Laphroaig 10-year Single Malt ¾ oz. Fresh Lemon Juice ¾ oz. Honey Ginger Syrup * Candied Ginger PREPARATION *Honey Ginger Syrup: In a saucepan, combine 1 cup water and 2 inches of peeled fresh ginger root, thinly sliced. Simmer covered for 5 minutes.

Remove from heat, strain, and discard ginger. While the mixture is still warm, add a scant cup of honey and stir.

Pour into a clean jar or bottle, cover, and refrigerate. Shake ingredients with ice and strain into a rocks glass with a single large ice cube. Garnish with candied ginger, insert two toothpicks, and slip them over the side of the rim.

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BARBACOA

By Julian Cox

Sip this by the grill as you’re turning shrimp skewers and grilled pineapple, or batch it for a party served with guac and chips. Created at the Restaurant Rivera in Los Angeles, it puts some unusual ingredients to work in a smoky, savory masterpiece.

INGREDIENTS 2 oz. Mezcal or Blanco Tequila ½ oz. Fresh Lemon Juice ½ oz. Honey Ginger Syrup * (see Penicillin preparation) 1 tsp. Chipotle Purée ** 4 Lime Wheels (thinly sliced) 1 Red Bell Pepper, (thin slice) 1 strip Beef Jerky PREPARATION **Chipotle Puree: Pour 1 can chipotle peppers, in adobe sauce in a blender or food processer and pulse until smooth.

Refrigerate any unused portion.

Combine lemon juice, syrup, chipotle purée, and lime wheels in a mixing glass. Muddle, then add ice and spirit. Stir. Pour the mixture into a chilled rocks glass.

Slip in the red pepper strip and beef jerky as garnish.

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MILK PUNCH

Originating as early as the 1600s, milk punches are now associated with New Orleans, where they’re enjoyed at brunch or during holidays. Over the past few years, milk punches have become something of a phenomenon, with bars going beyond the classic recipe and clarifying the drinks into clear, textural revelations.

INGREDIENTS 2 oz. Brandy or Bourbon ½ cup Whole Milk 1 tsp. Powdered Sugar ¼ tsp. Vanilla Extract PREPARATION Shake ingredients with ice and strain into a chilled rocks glass or a wine glass filled with ice. Freshly grated nutmeg or a single star anise float, for garnish. Tip: trying letting the booze and milk sit mixed overnight to mellow and meld flavors.

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GIN BASIL SMASH

By Jöerg Meyer

This drink demonstrates how fresh ingredients can be incorporated into everyday drinking cocktails. Snag a big bunch of basil at the farmers’ market, and you’re mere steps from a living drink that will make your head dizzy. This drink smashes basil, but you can smash anything—tarragon, thyme, cilantro, or kefir lime leaves. Let this drink inspire you.

INGREDIENTS 2 oz. Gin 1 oz. Fresh Lemon Juice 2/3 oz. Simple Syrup * Basil Leaves (about 10) PREPARATION *Simple Syrup: Add 1 cup Demerara sugar to 1 cup water. Heat in a saucepan over medium heat. Do not boil. Stir until sugar dissolves, about 3 to 5 minutes, then remove and cool. Transfer the syrup to a clean bottle or jar. Cover and refrigerate.

Note: For flavored syrups using herbs or fruit, take the advice of Amy Stewart (aka The Drunken Botanist), who recommends heating equal parts sugar and water together, then steeping the herbs or fruit in the hot syrup. Steeping the herbs, rather than simmering them with the water and sugar, as many recipes advise, makes for a bright, zesty infusion, rather than syrup with a cooked taste. You can extend shelf life considerably by adding an ounce of vodka. If you use plain white granulated sugar, you do not need to heat the mixture on the stove. Simply combine sugar and warm water in a jar, then cover it tightly with a lid, and give it a good shake.

Muddle basil leaves with lemon juice and simple syrup. Add ice and gin and shake.

Double-strain into a chilled cocktail glass with ice. Garnish with a basil sprig.

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HOTSPOT

SPOTLIGHT

IBIS and

ALL That Jazz Bringing Romance Back To New York

By Ariana Fekett In Manhattan’s Midtown East, jazz mingles with Mediterranean fine dining in a confluence that’s bringing the romance back to New York. The Mediterranean menu is a fresh and modern choice for a venue that’s evocative of both the 1920s and the 1950s supper clubs, while still feeling current. The décor and vibration of Ibis’ main dining room are elegant and luxe; beneath a gorgeous chandelier, a theater of tables and high booths sit perfectly appointed for viewing the live entertainment that begins at 6:30 p.m. from Monday through Saturday.

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In describing the philosophy of Ibis, General Manager, Steven Hahn, expressed his emphasis on providing a full experience: “I think one thing that a lot of restaurants are missing out on is that quality, just that traditional sense of hospitality. So there are some of us here that truly believe in that fashion, that lost art of taking care of your guests and making sure that they’re pampered.”

What elevates Ibis, before a bite of food is eaten, or a sip of water is drunk, is the genuine friendliness of the service. From start to finish, it aims to provide an experience that’s grand, intimate, and special.

The menu is also thoughtfully devised. Designed

by Executive Chef, Ferhat Aydin, is a menu that is inventive and refreshing. Visitors will find smart and exciting choices, and will want to leave room for multiple courses.

I think one thing that a lot of restaurants are missing out on is that quality, just that traditional sense of hospitality. So there are some of us here that truly believe in that fashion, that lost art of taking care of your guests and making sure that they’re pampered.

The unique appetizers are the stars of the menu.

If a hot yogurt soup sounds unorthodox, don’t be intimidated. With the soup, Chef Aydin expertly displays his restraint and skill.

It’s a perfectly balanced starter that soothes the stomach and entices the palate. Other dishes are prepared with a similar degree of care. The grilled spicy veggie appetizer with mint, walnuts, fresh pomegranate juice, and chopped tomato is somewhat addictive.

Artichoke lovers will want to opt for the artichoke heart appetizer, which is excellent, and fine example of the farm-to-table produce that Ibis sources. If available, the grilled octopus special is a must; it cuts as supply as butter.

For those seeking a cocktail, the signature menu has strong choices, some of which touch upon the menu’s Turkish influences. The Belly Dance cocktail includes a choice of vodka, gin, or raki, with yellow chartreuse, grapefruit juice, lemon, and salt. The Istanbul is made with Wild Turkey bourbon, Turkish coffee cordial, Fernet Branca, and Angostura bitters. And for the tequila lover, Cleopatra’s Kiss contains blanco tequila, mango nectar, pineapple juice, sage, lime, ginger, and cayenne pepper. If wine is more to taste, the wine selection is wide and varied. And for those craving coffee, the Turkish cup is a perfect complement to the meal (and to the baklava and other desserts).

In a space that’s been host to Desi Arnaz and Edith Piaf, the modern mainstay that sets the tone at Ibis is the Roy Dunlap trio. These excellent musicians exhibit a love for music that brings warmth and energy to Ibis. The trio collaborates with a rotating roster of musicians such as trumpeter, Antoine Drye, saxophonist, Grant Stuart and soprano, Melanie Goerlitz. As Steve Hahn says, “There’s this big image that people who are outside of New York think of New York when it comes to music and style. And so I think, most of that old class of New York is that singers and songwriters and jazz, three-piece band, stand up bands, [the] person who sings into his microphone or with a saxaphone, that’s New York. That’s the history of this room too.”

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LAST CALL

CHILLIN’ WITH

Kathleen Rose Perkins Photos by Ricky Middlesworth Photography

CURRENTLY CO-STARRING ON THE HIGHLY-ANTICIPATED USA NETWORK DRAMA “COLONY,” AS JENNIFER MCMAHON, KATHLEEN IS BEST KNOWN FOR HER STARRING ROLE IN SHOWTIME’S CRITICALLY ACCLAIMED SERIES “EPISODES” OPPOSITE MATT LEBLANC. THE FIRST FOUR SEASONS RECEIVED STRONG CRITICAL ATTENTION INCLUDING MULTIPLE EMMY AND GOLDEN GLOBE NOMINATIONS. CHILLED CHATS WITH KATHLEEN ABOUT HER LOVE OF COOKING AND COCKTAILING AT HOME.

Cooking

I love to cook. I perfected a roasted chicken from Thomas Keller’s Ad Hoc At Home cookbook just this year. I know it’s one of the simplest recipes, but it’s eluded me for years.

Drink

A Paloma is my fave. If they don’t have fresh grapefruit juice, I’ll ask for a Patrón and soda with tons of lime.

It works in a pinch.

Dining Out

I prefer Mom & Pop shops, whether it’s fancy, high-end or a casual dive.

Maude in Beverly Hills, owned by celeb chef Curtis Stone is amazing.

Señor Fish in Eagle Rock specializing in street tacos is equally fantastic.

At Home Mixing

Abso-freakin-lutely. I make a mean Paloma.

I got a great Affogato recipe with a touch of Bailey’s for dessert. I always have a crisp Prosecco chilling in the fridge. We don’t have a home bar right now but we are about to embark on a kitchen reno. We’re adding an outdoor counter and accordion windows to create a type of outdoor bar. It should do the trick!

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Bartending Past No. I don’t think I could handle the pressure.

JUMP INTO SUMMER with Summer Shandy, the fastest turning craft seasonal.1

Nielsen Scantrack Data, All Outlet Conv 4 Wks Ending 6/18/15 Please Enjoy Leinie’s Responsibly. ©2016 Jacob Leinenkugel Brewing Co., Inc., Chippewa Falls, WI

JACK DANIEL’S is a registered trademark. ©2016 Jack Daniel’s Barrel Proof Tennessee Whiskey 60%–72.5% Alcohol by Volume (120–145 proof). Distilled and Bottled by Jack Daniel Distillery, Lynchburg, Tennessee.

RICK RIC K NO

FROM BARREL. TO BOTTLE. TO YOU. {With the briefest of stops at glass.}