Chilled Magazine - Volume 9 Issue 6

CHILLED RAISE YOUR SPIRITS

+ THE LUXE EDITION HIGH-END SPIRITS MIXED TO PERFECTION

Christie Brinkley COCKTAILS WITH

AND BELLISSIMA PROSECCO

BRING ON THE

BRUNCH

SAVOR THE LUXURY OF OVER

150 YEARS

BACARDÍ® GRAN RESERVA 8 AÑOS RUM Each batch of BACARDÍ 8 Años Rum is made from a selection of reserve rums, barrel-aged for a minimum of 8 years, to craft a refined flavor with prominent wood notes alongside apricot, nutmeg and butterscotch. Excellent neat or on the rocks, this golden sipping rum is also an exceptional base for classic cocktails like the Rum Old Fashioned.

LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2016. BACARDÍ, THE BACARDÍ GRAN RESERVA MAESTRO DE RON TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS. BACARDI U.S.A., INC., CORAL GABLES, FL. RUMS - EACH 40% ALC. BY VOL.

OF CRAFTSMANSHIP

BACARDÍ GRAN RESERVA MAESTRO DE RON® RUM

BACARDÍ GRAN RESERVA LIMITADA RUM Made from a rare selection of limited barrel-aged reserve rums, BACARDÍ Gran Reserva Limitada Rum is a sophisticated rum for the most special of occasions.

This rum provides a toasted oak flavor with caramelized vanilla and a warm body with a long finish, making the rum ideal for sipping neat.

Perfect on its own or as the base for refreshing cocktails like the Maestro Collins, BACARDÍ Gran Reserva Maestro De Ron Rum is double-aged in white oak casks for a warm and smooth liquid with notes of pear, red currant, honey and walnut.

You are

Welcome to the exclusive world

of the House of

@emilio_lustau

@BodegasLustau

#LustauSherry

Where time, devotion and yes magic, creates a masterpiece‌ our Soleras.

Enter, discover, wish, and win.

THE STANDOUT

BOLD, COLD&GOLD

Award Winning Craft Saké

g fifty

fif ty

DOUBLE GOLD & RESERVE CLASS CHAMPION Houston International Wine Competition 2017

g joy GOLD MEDAL London Saké Challenge 2015

joy

gsake.com #KanpaiLife

Saké cocktails

Mix it up JOYFUL GINGER

50 SENSEI

3 oz. g joy saké 1/2 oz. ginger simple syrup 3/4 oz. ginger ale Candied ginger

3.5 oz. g fifty saké 1 oz. Bénédictine Liqueur 1.5 oz. fresh orange juice 1/2 tsp. quality Absinthe Orange peel for zest

Shake saké and ginger syrup in shaker with ice. Strain into a rocks glass with ice and top with ginger ale. Garnish with candied ginger.

Shake all ingredients with ice and strain into a cocktail glass. Garnish with an orange peel twist and enjoy!

Created by Camper English

NEW YEAR’S RESOLUTION 2 oz. g joy saké 1 oz. guava juice 1 oz. mango juice 1 large strawberry 2 cubes of mango 2 cubes of pineapple 2 in. of ripe banana Splash of fresh lime juice Muddle fruit with ice in a shaker. Add saké and juices.

Shake well. Strain into a Collins glass with ice. Garnish with fresh fruit.

Created by Chris Johnson

Brewed in Forest Grove, OR | Please drink responsibly | sakeone.com Learn more about the benefits of adding saké to your menu - sales@sakeone.com

CONTENTS

VOLUME 9 - ISSUE 6

features 64

70

Christie Brinkley Introduces Bellissima Prosecco

Sipping Liquid History for a Good Cause

Cocktails With Christie

An Angel’s Share of Cognac

68

74

Legendary Champagne Houses

Sweater Weather

From Grape to Glass

Recipes

78

Hotspot

The Eddy New York City

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CHILLED MAGAZINE

CONTENTS

VOLUME 9 - ISSUE 6

departments Editor’s Note

18

14 A Message From Lauren Ryan Kiyak

Bottoms Up!

16 Cool Products - Stuff You Need to Know About 18 Cool Bottles - Crafty Labeling 20 How to - Concentrate Fresh Juices

The Locals

24 Bartender Submission - Tim Baer 26 Bartender Submission - Shannon Stiggins, Chilled 100 28 Distillery Profile - The Story of Gin, 50 Pounds Gin 30 Brand Profile - Art of Crafting Cognac, Hennessy 32 Master Distiller Profile - Marianne Barnes 34 Distillery Profile - Koval Distillery

Advanced Mixology

42

40 Drink In History - The Brandy Alexander 42 Crafting Cocktails - Cristiana DeLucca, Amuse Booze 44 Tricks of the Trade - Cassandra Ericson, Fat-Washing Cocktails 46 Drink To That - The Perfect Martini 48 Food Know How - Caviar 50 Anatomy of a Bottle - Jägermeister 52 Drink Well - Edible Gold 54 That’s The Spirit - Brunch Without Borders, Korbel 58 Brand Spotlight - Bacardi Luxury Rums

Mix It Up

22 Behind the Ginger Bar 36 In The Know - Respect the Drink 38 Celebrity Sips - Westworld 60 Shaking & Stirring - Launches 80 Last Call - Chillin’ With Olivia Pierson and Natalie Halcro of WAGS

48 50

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CHILLED MAGAZINE

AWARD-WINNING FLAVOR

BE ST IN SHOW

9 4 P OI N TS

97 P OI N TS

WHISKEY OF THE WORLD 2015

USCA 2015

USCA 2015

C R A F T E D C A R E F U L LY. D R I N K R E S P O N S I B LY. Woodford Reserve Kentucky Straight Bourbon Whiskey, 45.2% Alc. by Vol., The Woodford Reserve Distillery, Versailles, KY ©2016

VOLUME 9 - ISSUE 6 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITORS Vicki Cruz, Anita Smith MIDWEST ACCOUNT DIRECTOR Cathy Kruchko ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro MARKETING ASSISTANTS Lauren Glennon, Joy Sinacore, Madeline Levin ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Danny West, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, 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 Cassandra Ericson, Lauren Ryan Kiyak, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo by Gian Andrea di Stefano 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 6 Copyright ©2017 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 6 DECEMBER/JANUARY 2017 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

EDITOR’S NOTE

VOLUME 9 - ISSUE 6

What is luxury and what defines it? Is it purely pecuniary? I don’t think so, because we’ve often heard that time is a luxury. Most will agree, however, that it’s something material. I like to think that it’s an indulgence, something that adds an immeasurable pleasure to life. That could mean a special cognac, a fabulous brandy or even a smooth and velvety vodka. One thing may be on many of our minds right now. We want to experiment more in the new year and CHILLED’s Luxury Issue could not have come at a better time to entice us. The pages are filled with spirits created with passion that you will fall in love with.

Isn’t that what luxury is, then? gratification?

A love affair with

I’m thrilled to have the pleasure to share my very own love for luxury spirits. Naturally, I have a favorite that I fell in love with right from the very beginning when I discovered the artists behind it. Their passion to create the ultimate expression of their spirit awakened my dormant senses and my world became forever more vibrant and complex.

Yes, luxury is a love story, a feeling and even a journey. It’s the experience that today’s spirits enthusiasts are most curious about.

Some believe a luxury spirit should be placed high above our heads and enjoyed only during times “worthy” enough. As we watchfully take our baby steps in the new year I tempt you to crack a cap and enjoy a liquid masterpiece at any time. I know I will be.

Happy New Year!

iyak Lauren Ryan K Lauren Ryan Kiyak is an established marketer with over 10 years of experience in the spirits and hospitality industry. She has worked across spirit categories but maintained a focus on premium and ultra-premium spirits.

She is currently the Brand Manager for elit Vodka at Stoli Group USA. Instagram @LaurenRyanKiyak

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Photo by Onur Kiyak – Gourmet Marketing

GUEST EDITOR LAUREN RYAN KIYAK

AND THE WINNER IS...

RATED #1 WORLD’S BEST GIN*

*Cigar & Spirits Magazine March 2016 Issue

*October 2014 Issue

*Cigar & Spirits Magazine, October 2014 & March 2016

Discover More At NOLETSGin.com PLEASE DRINK RESPONSIBLY

NOLET’S® Silver 47.6% Alc./Vol. (95.2 Proof) ©2016 Imported by NOLET’S US Distribution, Aliso Viejo, CA.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT THE ADV3NTURE ALL-WEATHER JACKET

As the #1 Kickstarter fashion project, the ADV3NTURE Hoodie, the first in a line of products designed by TV host and world traveler Zane Lamprey, garnered $1,851,033 in pledges. Now, the jacket has been added to the collection. It features a waterproof-treated Ploy Spandex shell-lined with cozy Sherpa fabric. The jacket is both stylish and functional, sharing the same nine pockets and features of the hoodie. Among these are a bottle opener zipper and beverage grips built into the gloves, which fold out from the cuffs. Lamprey has thought of everything the bibulous traveler might need. adv3nture.com

LOLEA SANGRIA PARTY KIT

The Lolea party kit comes with everything you need to serve impromptu sangria to a crowd. The cardboard box that contains the kit converts into a single-use ice bucket. The kit itself includes eight 187 ml bottles of Lolea (four red and four white) as well as eight cups, eight straws, and a Lolea bottle opener. store.passionspirits.com/party-kit

W&P BLOODY MARY CARRY ON COCKTAIL KIT

W&P was one of the first to market portable cocktail kits.

Their newest creation is the Carry On Bloody Mary Kit, which contains mixings for two drinks. The whimsical, metal tin contains a recipe card, Bloody Mary mix, miniature pickles, rimming salt, a bar spoon, and a linen coaster. With this in your carry on, you’ll fly in style. wandpdesign.com

CORKCICLE INVISIBALL ICE BALL MAKER

Crystal-clear ice is a hallmark of a stellar cocktail program, and it is almost impossible to make at home. Enter the Corkcicle Invisiball, which transforms tap water into pristine, clear ice. A spherical, silicone mold freezes the water; the ice sphere can be released by separating the silicone forms. corkcicle.com

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CHILLED MAGAZINE

THE MIMOSA BAR

BRIGHTENS ANY BRUNCH.

KO R B E L . C O M | R E S P O N S I B I L I T Y. O R G

Š2017 F. Korbel & Bros., Guerneville, Sonoma County, CA. Producers of fine California mÊthode champenoise champagnes for 135 years. KORBEL is a registered trademark. Facebook is a registered trademark of Facebook, Inc. Twitter is a registered trademark of Twitter, Inc. Instagram is a registered trademark of Instagram LLC. All rights reserved.

C E L E B R A T E R E S P O N S I B L Y.

BOTTOMS UP!

COOL BOTTLES

SILVER AND GOLD

LUC BELAIRE LUXE

This bottling is made from 100% Chardonnay grapes and then blended with an oak-aged dosage from Chablis.

The glowing white bottle is offset by gold lettering, suggesting a wine of sophistication and luxury.

LES PETITES D’ARMAND DE BRIGNAC GOLD BRUT

These miniature bottles catch the eye with their golden hue. As with all de Brignac bubbly, each bottle is hand-finished with French pewter labels, and then placed in a handcrafted wooden gift box. This limited edition release of 187 ml bottles is part of a larger family of Gold Brut formats, including the rare 30L Midas bottle.

VEUVE CLICQUOT RICH

This new bottling from the innovative house of Clicquot, Rich is a champagne dedicated to mixology. Historically, the term ‘riche’ was given to champagnes with higher sugar content. The new style is presented in an eyecatching silver bottle, suggesting a move away from the traditional style and into a space with a bit more flash.

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CHILLED MAGAZINE

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.

HARMONY. MASTERED FROM CHAOS.

Never stop. Never settle. Since 1765.

BOTTOMS UP!

HOW TO

HOW TO CONCENTRATE FRESH JUICES

By Lesley Jacobs Solmonson Photos courtesy of LOA ONE OF THE TRICKS OF THE COCKTAIL TRADE IS TO INTENSIFY FLAVORS BY USING CONCENTRATES. AS ICE IS AN ESSENTIAL ELEMENT OF A DRINK, ONE HAS TO TAKE INTO ACCOUNT THE DILUTION CREATED BY SHAKING, STIRRING, OR SERVING OVER ICE. FRUIT CONCENTRATES, UNLIKE FRUIT JUICE OR A SIMILAR LIQUID, BRING NO ADDED WATER TO THE MIXTURE, THUS OFFERING A MORE INTENSE FLAVOR DELIVERY, A BRIGHTER COLOR, AND A LESS WATERY INGREDIENT. AT LOA, “SPIRIT HANDLER” ALAN WALTER HAS PERFECTED HIS CONCENTRATE TECHNIQUE. HIS MOST VALUABLE ADVICE? “YOU MAY FIND THAT CONCENTRATING JUICE SIMPLY IMPROVES YOUR RECIPE, OR YOU MAY NEED TO RECALIBRATE YOUR RECIPE DUE TO ITS INCREASED INTENSITY.”

STEP 1

STEP 2

STEP 3

Juice fruit, fine strain to remove pulp and seeds. Transfer juice to a narrow neck bottle that can be frozen safely.

When the juice freezes, suspend the bottle upside down over another container, allowing the melting liquid to drip from one bottle to the other.

Once the juice concentrate melts off into the second bottle and the remaining ice is almost clear, stop the process.

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CHILLED MAGAZINE

“AGATHA”

(NAMED FOR A SICILIAN MARTYR) INGREDIENTS

2 oz. Gin .66 oz. lemon juice (Loa uses Sorrento lemons from Italian trees replanted in New Orleans) 1 tsp. agave nectar Dill bitters (celery bitters work well too) Fresh dill PREPARATION

Combine all, including fresh dill, and shake with ice and double strain, up. Garnish with dill.

ALAN WALTER As “Spirit Handler” and Creative Director at Loa in International House, Alan Walter seeks out the essence of New Orleans in his work. His focus on local ingredients–Spanish moss, pine needles, catnip–yields intriguing syrups and essences that he incorporates in cocktails and showcases solo. His cocktails are often featured in pieces from his own personal, vintage glassware collection, which helps bring a bit of the past into the present. Walter’s inventive work has been featured in Food & Wine, Southern Living, Garden & Gun, Bloomberg, and Wine Enthusiast. He was named Bartender of the Year in 2016 by New Orleans Magazine.

TIPS Use freezer-safe plastic bottles.

GO PRO To increase the juice’s concentration, you may repeat the process several times.

CHILLEDMAGAZINE.COM

21

MIX IT UP

BEHIND THE BAR

BEHIND THE

Ging e r BAR

WG BREWING WILD GINGER ALCOHOLIC BEER

The hard soda trend continues to expand with Wild Ginger Brewing contributing an alcoholic ginger beer (as well as an alcoholic root beer). The brand, based in Nashville, carries on the tradition of the Tennessee approach to brewing. Founder Jamey Grosser learned brewing from moonshiner Marvin “Popcorn” Sutton and has married this knowledge with his background in ingredient engineering.

KOMBREWCHA

Back in 2015, kombucha was banned from Whole Foods because of its naturally occurring alcohol content. Honest Tea founder Barry J. Nalebuff took this disadvantage and turned it on its head with Kombrewcha. The buzz is already a part of this probiotic beverage. With only 65 calories and 2% ABV, Kombrewcha is a lower alcohol-option than wine or beer with a health-conscious spin. Flavors include Original, Berry Hibiscus, Lemongrass Lime, and Royal Ginger.

THE PERFECT PURÉE OF NAPA VALLEY GINGER SOUR

A blend of ginger, key lime, and lemon juices offers the perfect balance of warm ginger notes and citrus tartness adding complex flavors to any cocktail or dish.

NEW DEAL GINGER LIQUEUR

This Oregon-based liqueur is just spicy and sweet enough to ramp up ginger-inspired cocktails. Organic ginger root undergoes a long infusion period in a batch-distilled spirit and then melds with organic agave nectar and cane sugar.

The palate combines the heat of ginger with more savory elements to balance it out.

MIXWELL GINGER ALE

From the Dark ‘n’ Stormy to the Moscow Mule, ginger ale and beers have a serious spot in the cocktail kingdom. Mixwell, founded by Los Angeles bartender Billy Ray, has become a darling of the bartending crowd thanks to its pure flavors (the line also includes grapefruit soda, and dandelion tonic water) and clever design. The can is customized to be reclosable to prevent opened bottles or cans from going flat. The ale is bright and just bubbly enough with a subtle ginger kick.

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CHILLED MAGAZINE

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Tim Baer

Caesars Palace, Las Vegas Like so many students in college, Tim Baer needed to find a way to pay for school. Since he enjoyed cooking and working with people, he found his way to the bar industry, which was perfect for him: he could work nights and attend classes during the day. He went on to study mixology/ restaurant and bar management. Three months later, he started as a barback at Pounders Sports Pub in Escondido, California. Now tending bar at MR CHOW at Caesars Palace, Baer has come a long way since his first day of work 27 years ago.

Having worked his way up from barback to bartender, Baer’s passion for mixology continues to grow. MR CHOW provides inspiration, as well as a stunning backdrop for Baer’s drinks. “The room here is completely white like a painter’s canvas, and offers Chinese food served formally with 2,000 years of history behind dishes that were originally served to Chinese royalty,” says Baer.

Prior to working at MR CHOW, Baer was at Nobu, also at Caesars Palace. There, he found encouragement from his bar managers, Dave Ponte and Pete Gomez. Of the two, Baer says, “They have allowed and encouraged me to develop my skills in mixology and even offered questions like ‘What if we try?’ to push me in directions I may not have considered! The bar team at Nobu is one of the most innovative and passionate groups of people I have ever worked with!”

Recently, Baer has been experimenting with shrubs, a typically fruit-based syrup that employs vinegar and sugar for a sweet and tart effect.

Using shrubs as a “souring agent” in drinks is a challenge for Baer, who created a fig balsamic shrub for his cocktail called The Duke, which garnered him a spot in Food and Cocktail Truck Wars at the For the Love of Cocktails event.

When Baer goes about creating cocktails, he is often inspired by distinctive flavor combinations.

“My favorite,” he says, regarding his Marco Polo cocktail, “is when I have something to eat and want to recreate some of the flavors that work together into a cocktail for my own enjoyment!

Pecorino al Tartufo cheese with apricot chutney is one example. The year it took to recreate the profile was worth it, and I discovered an amazing vodka along the way.”

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CHILLED MAGAZINE

MARCO POLO INGREDIENTS

2 oz. Black Moth Truffle Vodka ½ oz. apricot basil syrup* ½ oz. key lime juice 2 drops ginseng bitters (Pine Brand Ginseng Extract) Roasted apricot and Pecorino al Tartufo cheese (for garnish) PREPARATION

Shake all ingredients with ice and strain into a coupe.

Garnish as above. *Apricot syrup (reduction): Reduce 1 cup peeled and pitted apricots, 8 basil leaves, 1 cup water and one cup sugar for 10 minutes. Strain through a fine sieve.

Cool in refrigerator until chilled.

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. ©2016 Palm Bay International, Boca Raton, FL.

Palmbay.com

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Shannon Stiggins

Paowalla, New York City Manager, V Hotel Cocktail Program

1• 00• member

Shannon Stiggins took a familiar path to her place behind the stick. She began as a server at a restaurant in Locust Valley, New York. Luckily, everyone who worked there had to train behind the bar. “There was something exciting about building drinks,” Stiggins says. “I was addicted to the rush of being in the weeds, as crazy as that sounds.” She worked her way through all sorts of bartending jobs from country clubs to sports bars, night clubs to college pubs. In 2009, she moved to New York where, as she says, “the world of cocktails was opened.”

Her current role is behind the bar at SoHo’s Paowalla, which presents modern Indian cooking with an American twist. “Our cocktails use spices common in Indian culture,” says Stiggins. Recently, she added a tiki-style cocktail to the menu. Called a Drunken Lassi, it combines two types of rum, honey, tiki bitters, mango lassi, and lime. Tiki bitters are her ingredients of the moment, as she loves the spiced flavor they add. “I put it in everything, even my coffee!” she jokes.

Tiki bitters clearly marry well with the rum and lime in Stiggins’ Drunken Lassi. When creating a drink, she says, “I start by thinking about a flavor, spice, or juice I want to work with. Then, I decide what style matches the flavor profile I’m working with.

So strong and bold flavors go best with stirred down and boozy drinks. And something floral, I’d pair with something shaken and refreshing.”

For Stiggins, it’s not just a flavor or basic ingredient that influences her recipes, it’s the exact style or type of ingredient. Different brands of spirits, various sugar syrups, types of citrus – they each have their own profile. “A simple daiquiri can taste a million different ways,” she notes, “by just changing the rum, making the possibilities endless.”

The bartending community as a whole has influenced her development; watching colleagues across the globe from New York, New Orleans, London, Athens, and Paris has pushed her to keep learning. In today’s bartending world, being good isn’t enough. “Showcasing one’s skill has become a huge culture,” she says. “Competitions like Bacardi Legacy, Speedrack, and World Class have opened great doors of opportunity and fame for their competitors. Everyone wants to be the best, but they will have to prove they are.”

DRUNKEN LASSI INGREDIENTS

1 oz. Bacardi Heritage rum ¾ oz. Ron Zacapa 23 ½ oz. honey syrup ¼ oz. lime juice 1 ½ oz. mango lassi* 4 dashes Bittermans tiki bitters Fresh cracked pepper PREPARATION

Whip shake with a large ice cube.

Top with fresh cracked black pepper.

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CHILLED MAGAZINE

*MANGO LASSI INGREDIENTS

1 ½ pint low-fat yogurt 32 oz. mango puree (or 3 cups of cut, fresh mango) 1 cup ice ½ cup water 4 oz. honey syrup (3 parts honey: 1 part water) PREPARATION

Blend until smooth. Serve over ice. Refrigerate remainder.

SWEET BLAZING CHATA! CALL FOR a CINNAMON TOAST JACK DANIEL’S TENNESSEE FIRE & rumchata

THE LOCALS

DISTILLERY PROFILE

Pounds

The Story of Gin

By Lesley Jacobs Solmonson | Photo by Natasha Moustache Photography For gin aficionados, the Gin Craze is a familiar historical touchstone, when London was so overrun by gin houses that the government levied taxes to put an end to the mania. Soon after the Gin Act of 1736, a group of independent London distillers created a gin recipe that they facetiously referred to as “Fifty Pounds,” the fee required to get a distilling license at the time. Today, Fifty Pounds Gin is based on that once lost, now rediscovered recipe.

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CHILLED MAGAZINE

At the heart of the process is Master Distiller Charles Maxwell, who almost literally has gin running through his veins. Not only has he created gins for countless companies under the banner of Thames Distillery, but he can also trace his distilling heritage back to the 1680s, when his great-great-grandfather was apprenticed to a London distiller.

Fifty Pounds is produced in a small distillery in southeast London, using the centuries-old batch distillation process, which uses only the “heart,” or purest portion, of the spirit.

As to the botanicals, the chosen herbs and spices are traditional to gin distillation: juniper, of course, as well as the traditional binding elements of coriander and angelica. Beyond that, the balance of additional botanicals gives Fifty Pounds its distinct character.

According to Maxwell, “When you’re creating a gin recipe, what we’ve found is you just have to change one constituent just very slightly in terms of proportion and you produce a very different flavored gin. [There are] a fair number of botanicals in [Fifty Pounds]. Citrus notes coming in orange peel, spice notes coming in the grains of paradise, the smoothing agent in form of licorice. It’s got just the right amount of alcohol [43.5%]. It’s got a smoothness to it and, in the flavor terms, it’s got a bit of bite.”

The presentation of Fifty Pounds invokes the past with its traditionally shaped bottle, a slightly square profile that harkens back to the 18th century. This choice was quite intentional, reflected in Maxwell’s advice that your product needs to tell a story to distinguish itself. The story of Fifty Pounds is essentially the story of gin itself, recalling gin’s birth in the Gin Craze and its metamorphosis into a modern spirit of true quality.

CLOVER CLUB

By Luis Hernandez INGREDIENTS

2 oz. Fifty Pounds Gin ¾ oz. raspberry syrup ¾ oz. fresh lemon juice Egg white PREPARATION

Add all the ingredients to a shaker and fill with ice. Shake and strain into a chilled cocktail glass.

CHILLEDMAGAZINE.COM

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THE LOCALS

BRAND PROFILE

THE ART OF

Crafting Cognac THROUGH THE CENTURIES

By Michael Tulipan | Photos courtesy of Hennessy

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CHILLED MAGAZINE

The world has seen enormous change in the 251 years since the founding of Hennessy, but one thing has remained constant: the unyielding devotion to craftsmanship and heritage that underlies the world’s top-selling cognac brand.

Few names are as legendary in the spirits industry as that of the House of Hennessy, which Richard Hennessy founded in 1765. In 1800, his son, James, laid the foundation for the company’s notable success by establishing a partnership with the Fillioux family, a partnership which still endures to this day.

Jean Fillioux became Hennessy’s first master blender and today Yann Fillioux is the seventh generation to hold the title. After a fifty-year tenure with Hennessy, Fillioux recently announced the continuation of the dynasty by naming his nephew, eighthgeneration Renaud Fillioux de Gironde as his successor. Hennessy Cognac Chairman and CEO Bernard Peillon says of the upcoming transition, “As Hennessy’s seventh-generation master blender, Yann Fillioux has honored the tradition shared by the Hennessy and Fillioux families for 250 plus years, and he has done so with talent, vision, and respect. It is with great emotion that we witness the passing of the torch to his nephew, Renaud Fillioux de Gironde, who will bring his own vision to the Maison Hennessy and ensure that its savoir faire is carried safely into the future.”

The unparalleled expertise of the master blender combined with the Comité de Dégustation (a group of seven individuals who represent unwavering mastery in perfecting the cognac creation process), serve as key foundations for Hennessy’s continued success.

This commitment starts every morning at 11am, when the Comité de Dégustation gathers in the Grand Bureau to taste vials of eaux-de-vie from different years to evaluate them and decide their future.

There is no room for error and it is a meticulously painstaking process that demands a long-term vision. That long-term vision also comes into play

as Hennessy devotes considerable resources to maintaining quality and consistency, selecting grapes from the four premier cognac-growing regions, twice distilling its eaux-de-vie and aging for a minimum of two years, often much longer.

As a result of this dedication to craftsmanship, it is no surprise that select Hennessy cognacs are considered the benchmark for the industry and often originated the very categories that are still standard today. Hennessy V.S (Very Special) is the modern-day equivalent of the company’s original 3-Star label and has grown to become the world’s best-selling cognac. Hennessy X.O (Extra Old) was the first of its kind, an aged cognac created by Maurice Hennessy and third-generation Cellar Master Emile Fillioux originally just for family and friends, but was released to market in 1870. It remained unrivaled as the only X.O cognac for forty years, and still defines this prestigious category today.

All good things become even better when they can be shared. Hennessy was exported from France and first landed in the United States in 1794, and has become the best-selling cognac in the country. The cognac category continues to grow in the United States thanks to unprecedented demand by consumers who seek brands that value craftsmanship and exude authenticity. It is no surprise that consumers gravitate toward Hennessy because of these attributes, which is why the brand dominates and only continues to experience double-digit growth year after year. This impressive trajectory is fueled in part by today’s craft cocktail craze, which effectively has introduced millennials to cognac (particularly V.S and V.S.O.P Privilège). Further, Hennessy’s brand portfolio offers more tenured connoisseurs with incomparable luxury blends, including Paradis and Paradis Imperial.

At every step of the process, the company’s legacy of craftsmanship and the bond between two families serves as the bedrock for Hennessy to continue crafting the future.

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MASTER DISTILLER

Things You Can Learn AbouT Bourbon From

A Master Distiller Marianne Barnes has taken on the great responsibility of resurrecting a bourbon icon in the heart of Bourbon Country: a 129-year-old historic bourbon distillery that was once a premiere tourist attraction and world-renowned producer of premium bourbon.

She describes her job as master distiller (the first female to take the title since Prohibition) as “the chance and the challenge to bring operations back online and to resurrect the heart of these hallowed grounds, as well as the opportunity to truly create a unique and thoughtful brand that will honor history in a modern and relevant way.”

What is your background?

Before I knew I wanted to be in the spirits industry, I thought I might go into the fuel or automotive industry.

I took auto shop in high school and really loved the problem-solving, diagnostics, and mechanics. I figured this might lead to a job in renewable energy or biodiesel. Once I started to search for internships to fulfill my chemical engineering degree requirements, my decision came down to one between renewable energy and bourbon. Then I thought, of all the things you can make with corn, why in the world would you make fuel when you can make bourbon? I started at Brown-Forman in December of 2009 and worked my way up in the ranks through the Research and Development Department to master taster and protégé to Master Distiller Chris Morris in January 2014.

How does one become an expert in bourbon?

Desire to learn and passion for flavor. If you have both of these, there are two more things that contribute to growing into an expert: education and experience.

You can get education from many places; however, my chemical engineering degree started me off ahead of the curve in my developmental journey to become a master distiller. From the time I left college, I already knew how to build a highly efficient ethanol distillery; however, it wouldn’t have tasted good. So, I needed additional training and experience under the wing of some very seasoned distillers, engineers, and scientists to help me develop my understanding of flavor development in all categories of spirits and appreciate the art form that it truly is.

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Marianne Barnes, Master Distiller at Castle & Key in Lexington, Kentucky.

Based on your expertise, what should bartenders know about bourbon?

I always suggest that bartenders taste the spirit neat prior to developing drinks. You want to ensure that the flavors being expressed by the bourbon in a cocktail will be enhanced by the mixture of ingredients. It is always a good idea to dilute the bourbon as you taste it, understanding your bourbon will be diluted by the other mixers that you add, and could therefore express differently at a lower proof. Cutting down the proof with water and seeing how the flavors change will allow you to have a total understanding of why the bourbon might have been very bready and spicy at 90 proof, but has become more sweet and fruity when diluted to 40 proof and has disappeared in your sweet/fruity cocktail.

What else should bartenders know?

What I really want bartenders to embrace is that nearly any cocktail out there (whether traditionally made with champagne or tequila) can be tweaked to include (and, in many cases, star) bourbon as the main ingredient. Because of the fact that bourbon contains over 200 unique flavor compounds (congeners), you can truly find bourbon that will rock any cocktail.

What are your predictions for the future of bourbon?

I think there are lots of folks out there, smarter than me, that have invested unimaginable sums of money to develop and continue to grow the bourbon industry and increase production capacities. That gives me a lot of comfort and faith that this bourbon boom isn’t going to be slowing anytime soon, and certainly not before we have spirits to share!

Photo Courtesy of Castle & Key

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THE LOCALS

DISTILLERY PROFILE

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f you’re a fan of craft distilleries, then you should raise your glass to Robert and Sonat Birnecker, preferably with a healthy measure of something from their Koval Distillery in Chicago. Koval was one of the first urban craft distilleries in the United States, and since they were founded in 2008, which shows you how recently the craft distillery boom began, they reckon they’ve trained about one-third of the people who now run craft distilleries in the States.

“When we started,” says Sonat, “there was only one other distillery that we knew of in a city center. That was Anchor Distilling in San Francisco, and they’d grown out of the Anchor Steam Brewery. We were the first to open in Chicago since the 1800s. In fact it was all so new that we had to get the law changed

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in Illinois. At that time you couldn’t give distillery tours, you couldn’t do tastings. Knowledge about distilling was hardly there, and those in the industry who did know weren’t telling.”

Before 2008, the Birneckers were living in Washington D.C., both with high-powered jobs.

Sonat was an associate professor of European Jewish History and Robert was Deputy Press Secretary at the Austrian Embassy. They were commuting two hours a day until they asked themselves: Do we really want this lifestyle? They decided they wanted to do something together, and moved to Sonat’s home city of Chicago. “We decided to do what we knew,” Sonat says. “Robert comes from three generations of distillers in Austria, and our families really encouraged us.”

"We wanted our own identity and we wanted a new identity for American whiskey" “We didn’t want to copy anybody else,” Sonat says.

“We wanted our own identity and we wanted a new identity for American whiskey.” To say they achieved this is an understatement, as a look at their long list of awards shows. Not only have they picked up countless bronze, silver, gold and even platinum awards, their Dry Gin was the most highly awarded domestic Gin in 2015. They were also chosen as one of America’s Coolest Distilleries by Travel+Leisure and one of the 100 Best Distilleries to Visit in the World by Whisky Magazine.

Koval introduced a White Whiskey, which reinvigorated the market for a drink that had had a long U.S. tradition - George Washington distilled white whiskey - before bourbon took over. Now everyone makes a white whiskey. Koval also introduced a Millet Whiskey. Millet is a grain that’s widespread in Asia and Africa, and used to produce a spirit in Nepal, but no one had ever made a whiskey from it before. “We like to use alternative grains,’”says Sonat. “We don’t like to use the usual suspects.”

The name “Koval” in Yiddish means a “black sheep,” or someone who does something unexpected and out of the ordinary. Sonat’s great-grandfather surprised his family when he decided to emigrate from Vienna to Chicago when he was only 17, in the early 1900s. As the Birneckers’ move was similarly unexpected, they called their distillery Koval.

Their Four Grain Whiskey combines oat, malted barley, rye, and wheat and is a hefty 94 proof.

Despite this, it’s as smooth as silk, subtlety and delicacy of taste being features of all Koval’s spirits.

They use their White Whiskey as a base for making a range of unusual liqueurs, including Ginger (Gold, Silver and Bronze Medals), Chrysanthemum and Honey (Silver and Bronze Medals), and Rose Hip (Platinum Medal at the 2012 SIP Awards), and their gins.

KOVAL, 5121 North Ravenswood Ave, Chicago, IL 60640 koval-distillery.com

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MIX IT UP

IN THE KNOW

Respect the Drink

VERMOUTH Vermouth could be considered the Invisible Man of the bar—it’s always been there, its bottle rarely changing style, only coming to mind when making classic cocktails like a Martini or a Manhattan, after which it’s returned to the back of the bar. In home bars, people rarely refrigerate it, though like any wine-fortified or not–it deteriorates once open and after a couple of months loses much of its freshness. Underappreciated and misunderstood, vermouth rarely takes center stage.

Cinzano hopes to change all this with the launch of its Respect the Drink™ campaign, aimed at educating people to provide a better understanding and appreciation of this too often taken-for-granted tipple. Cinzano, the original officially sanctioned producer of Vermouth di Torino, produces its vermouth from the same proprietary herb-infused recipe that remains unchanged since 1757.

They’ve learned a thing or two over the last 250 years and are setting out to share this knowledge with the public.

One aim is to get people to taste vermouth in its own right. After all, when the drink first became fashionable in Turin cafes in mid-18th century Italy, it was consumed on its own as an aperitif. The botanicals in the drink and its bittersweet character do physically arouse the gastric juices and stimulate the appetite for the food to follow.

It was only later, when bartenders discovered vermouth to be a versatile mixer, that the drink was used more often as a team player in cocktails (including the Negroni) than enjoyed as a solo star. Today’s bartenders are the impetus for Cinzano’s “Respect the Drink” philosophy, reinstating it as an aperitif as well as an essential mixer.

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By Mike Gerrard

THE IRISHMANHATTAN INGREDIENTS

2 ½ oz. The Irishman Founder’s Reserve Irish Whiskey ¾ oz. Cinzano Rosso Sweet Vermouth Bitters PREPARATION

Combine ingredients in a coupe glass. Garnish with skewered maraschino cherry.

A new twist on an old classic Cinzano is encouraging this movement by suggesting new twists on old classics, such as the playfully named IRISHMANhattan, which combines Cinzano’s Rosso Sweet Vermouth with The Irishman Founder’s Reserve Irish Whiskey, as well as pointing to global trends like the recent popularity of drinking sweet red vermouth on the rocks accompanied by a few olives as an aperitif in parts of Spain. These trends confirm what Cinzano’s known for centuries: its time to “Respect the Drink” and bring vermouth out from the back of the bar and into the light.

MIX IT UP

CELEBRITY SIPS

BASED ON MICHAEL CRICHTON’S 1973 FILM OF THE SAME NAME, WESTWORLD IS HBO’S LATEST SCI-FI THRILLER. HERE’S WHAT THE STAR-STUDDED CAST ORDERS WHEN THEY SIDLE UP TO THE SALOON BAR.

CLIFTON COLLINS JR. Clifton Collins Jr., who plays Lawrence, spoke to Chilled about his role and his book Prison Ramen: Recipes and Stories from Behind Bars that he co-authored with Gustavo “Goose” Alvarez. “When I cook I will make Mexican dishes or #PrisonRamen, and I may make a Dark ‘N’ Stormy if it’s after work.”

ANTHONY HOPKINS Pushing the boundaries of robotics, head honcho Dr. Robert Ford is played by Anthony Hopkins.

Hopkins has been sober for more than forty years, taking his last drink on December 29, 1975.

ED HARRIS Mysterious and sadistic guest the Man in Black, played by Ed Harris, has been searching for the deeper level of Westworld for the past 30 years.

Off set, Harris is a red wine and whiskey drinker.

JAMES MARSDEN Presumed to be human, Teddy Flood is a dashing, chivalrous robotic cowboy “host” played by James Marsden.

When asked about his drink of choice, Marsden says, “I drink beer. If I’m at dinner, I’ll do red wine. If I want to have a good time, I’ll go for tequila and soda, and when I’m ready for bed, I’ll have a scotch neat.

Apparently I’m a big drinker!”

THANDIE NEWTON Playing Maeve Millay, owner of the Sweetwater saloon and brothel, Thandie Newton’s character often drinks sherry, while Newton admits, “When I drink alcohol, it often leads to cravings for cake.”

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EVAN RACHEL WOOD Evan Rachel Wood plays Dolores Abernathy, one of the first programmed “robots” in Westworld and perhaps one of the first who seems to be “waking up.” The former girlfriend of Marilyn Manson once admitted she could not handle his brand of absinthe, saying, “It’s got the highest amount of wormwood that you can have legally. One shot of it and you’re out for the night. You can’t drink Mansinthe every day.”

Why craft premium spirits and then compromise the experience by masking the flavor with poor quality mixers?

Think of the fabulous spirits on the market today: subtle tastes crafted and blended over generations. Yet until now the only option has been to drown these spirits with poor quality mixers.

Fever-Tree was launched to change that.

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

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

ADVANCED MIXOLOGY

DRINK IN HISTORY

T H E BR A N DY

ALEXANDER THE ORIGINAL CHOCOLATE MARTINI … SWEET, SMOOTH AND DANGEROUS TO THOSE WHO DARE.

By Lanee Lee What do John Lennon and anthracite have in common? Not much … except for the sweet sipper named Brandy Alexander. As the pre-Prohibition forerunner of a category of cocktails deigned as ‘dessert drinks,’ the modern-day Brandy Alexander is a concoction of brandy, crème de cacao, and cream, topped with freshly grated nutmeg.

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Stories with international intrigue surround its birthright; from Russian Tsar Alexander II to the cocktail created for a British royal family wedding in 1922. However, most cocktail historians point to a New York bartender as the original creator; at least, the version that calls for gin instead of brandy.

ENTER ANTHRACITE. As the early 20th-century story goes, barkeep Tony Alexander was commissioned to create a drink for a party. The soiree—held at Rector’s, a popular New York City restaurant of the time—was thrown to launch an ad campaign for a railroad company hailing the use of anthracite, a clean-burning variety of coal. As the central ‘celebrity’ of the campaign, New Yorker socialite Phoebe Snow, a fictional character devised solely for marketing purposes, rode the train in all white. Why? Thanks to anthracite, she could now arrive at her destination completely unsoiled and soot-free. (Back in the day, rail travel, with coal-burning engines, was a dirty endeavor.)

Thus, the Brandy Alexander, with its pure-as-drivensnow appearance, was the ideal social lubricant for the railroad’s rendezvous.

This original gin version of the Brandy Alexander appeared in print for the first time in Hugo Ensslin’s 1916 cocktail recipe book Recipes for Mixed Drinks.

According to etymologist and American food historian Barry Popik, the brandy rendition didn’t appear until the 1940s. Over time, this became what imbibers came to know as the one and only Alexander cocktail.

Pop culture certainly helped with the proliferation of its new persona. In 1970, character Mary Richards asked for one during her interview in the pilot episode of The Mary Tyler Moore Show. At L.A.’s Troubadour club in 1974, John Lennon was kicked out for heckling the Smothers Brothers. This was the very same night he was introduced to the Brandy Alexander (and a lot of them).

Later, he explained why it happened: “It was my first night on Brandy Alexanders—that’s brandy and milk, folks.” Despite the negative first encounter, Lennon later deemed it his ‘milkshake’ of choice. It also became a favorite of Ringo Starr.

In 2007, on Feist’s record The Reminder, there was actually a song named after the cocktail, in which the indie artist describes a dysfunctional lover as her “Brandy Alexander.” And there’s probably no better characterization of the drink: “Always gets me into trouble,” and, “It goes down easy.”

And even today, rabble-rousing bar star and author Jeffery Morganthaler has sung its praises. On his selfentitled cocktail blog, he wrote this homage: “All this talk of Chocolate Martinis is giving me diabetes. Sure, you can pour a bunch of sweet, creamy liqueurs into a glass and call it the Fine Art of Mixology, but you’d be missing the whole point. Why not try something that’s going to reward you from start to finish, a drink that packs the Bacchanalian punch of brandy with the delicate flavors of chocolate and cream?”

If there’s ever a season for a whopping dose of Bacchanalian punch, it’s this one. With its creamy texture, the brandy-based tipple makes an excellent alternative to the king of sweet, creamy cheer in a glass.

For all those upcoming festivities, try switching out that go-to eggnog with the Brandy Alexander.

ALEJANDRO EL MAGNIFICO

(THE BRANDY ALEXANDER REVISITED) INGREDIENTS

1 oz. Gran Duque d’Alba Brandy de Jerez 1 oz. Dry Sack Medium Dry Amontillado 1 oz. Crema de Alba PREPARATION

Pour all ingredients over shaved or crushed ice in a mixing glass, shake and strain into a cocktail glass rimmed with white chocolate. Grate fresh nutmeg on top.

(Additional white chocolate shavings optional.)

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ADVANCED MIXOLOGY

CRAFTING COCKTAILS

“Wine is the focus during the meal, so I created a menu that consists of before and after-dinner drinks, as well as some staple classics to fill in the gaps. I incorporated an Italian ingredient into every before-and-after dinner cocktail.”

Amuse Booze Cocktails With Bar Director Cristiana DeLucca of Formento’s Italian Restaurant, Chicago

By Mathew Powers

Cristiana DeLucca, bar director of Chicago’s Italian hotspot Formento’s, is serving something fun to her thirsty patrons: Amuse Booze cocktails. She developed the cocktails years ago when customers cared more about speed than mixology. “It was a way for us to give guests something to sip on while they waited for cocktails,” says Cristiana. “However, it was also an aperitif. My favorite version is essentially a reverse Martini, with two parts dry vermouth to one part London Dry Gin and lemon. It’s low ABV, flavorful, but also dry and tart, the perfect drink to whet your appetite and cleanse your palate.”

At Formento’s, Cristiana noted, “Chef Stephen Wambach is bringing a much more authentic Italian

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menu. His fare is lighter, with smaller, more traditional portions. Wine is the focus during the meal, so I created a menu that consists of before and afterdinner drinks, as well as some staple classics to fill in the gaps. I incorporated an Italian ingredient into every before-and-after dinner cocktail.” One in particular is named Ecto Kooler. DeLucca commented, “I was challenged by a friend to create a cocktail using Galliano L’Autentico as the base spirit. Challenge accepted. I balanced the warm notes of vanilla and anise from the Galliano with the bright flavors of Giffard’s Pamplemousse Rose (grapefruit liqueur), as well as bright and aromatic fresh basil. Add some fresh lemon juice and some soda water and you have an ‘herbal and quaffable’ cocktail.”

ADVANCED MIXOLOGY

TRICKS OF THE TRADE

{fat-washing Cocktails} Story and Photography by Cassandra Ericson WHEN I THINK OF LUXURY, I ENVISION YACHTS SWAYING IN ST. TROPEZ, RARE CIGARS, CLASSIC FRENCH CUISINE, AND SNIFTERS FULL OF COGNAC. QUALITY OVER QUANTITY COMES TO MIND WHEN PREPARING A HIGH-CALIBER COCKTAIL. THAT EXTRA STEP IN PREPARATION OR ONE EXQUISITE INGREDIENT CAN GO A LONG WAY. For ‘luxurious’ techniques, try fat-washing, smoking, or sous vide infusing your spirit. Using edible gold, a little truffle oil, or expensive finishing salt can make an ordinary recipe really pop!

Fat-washing is a trendy technique that infuses the savory flavors of a fat into spirits. Fat-washed cocktails

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can be very bold and have a more viscous mouthfeel than spirits alone. Higher-proof spirits will help balance the richness, but acid is the key to cutting through the fat and making a cocktail work. Try pairing your spirit with some acidity. Citrus oils will brighten up the flavor and vinegary garnishes or side dishes work well to complement the drink.

Here are some tips and tricks when fat-washing cocktails.

CANARD À L’ORANGE INGREDIENTS

1 ½ oz. duck fat-washed cognac* ½ oz. sweet cream sherry (Spain) ¼ oz. molasses-coffee syrup** 1 drop citrus bitters 5 drops smoked Maldon Saline solution*** Orange peel twist (express oil) Fresh grated nutmeg (optional)

Consider the flavor Olive oil is a more subtle flavor than smoky bacon or coconut. Cognac has a distinct flavor profile, so I chose a fat that complements the spirit, not covers it up. Duck fat gives a distinct texture and aroma without completely losing the cognac behind it. Use coconut oil with lighter spirits like rum, or try bacon fat with vodka in a Bloody Mary.

PREPARATION

Stir all ingredients until slightly diluted and serve in antique chilled coupe glass.

With my Canard à L’orange cocktail, the idea of luxury is replicated using duck fat, tobacco-like molasses, and a bit of saline. For the ultimate expression of luxury try pairing this drink with a foie gras entrée.

*DUCK FAT-WASHED COGNAC

***SMOKED MALDON SALINE SOLUTION

INGREDIENTS

INGREDIENTS

125g melted duck fat (approx. 6 oz.)

375ml cognac

10g smoked Maldon salt 100g distilled water (room temperature or slightly warm)

PREPARATION

Heat duck fat in pan until melted (do not boil). Slowly pour into large heat-safe container holding the cognac (I like using tall, large mouth mason jars). Shake to combine contents. Put into freezer until fat has hardened and separated from cognac. Strain through coffee filter or other fine filter until fat is strained out and spirit is relatively clear again. Store in refrigerator.

**MOLASSES-COFFEE SYRUP

PREPARATION

Using a kitchen scale, combine equal parts by weight into a heat-safe container, shake slightly to combine, and store in refrigerator until used.

Heat until completely liquid, and be sure not to overheat, which could give a burnt taste. Boiling hot fat can overheat or bruise your spirit and cause injury if splashed. Remember, different fats have different melting and smoking points.

PREPARATION

Combine in a mason jar, seal lid, and shake until salt is dissolved. Use in cocktails or as a brine.

ENTRÉE DE FOIE GRAS

Don’t rush the process

INGREDIENTS

Make sure the fat freezes completely before straining and filtering. You can use paper coffee filters for final filtration to help with clarity of the spirit. If you’re not sure if a type of fat will work, just be sure it freezes into a solid before mixing with the spirit. Some other fats to try: melted butter, truffle oil, sesame oil, beef tallow, olive oil, ghee, walnut oil, and avocado oil.

Toasted pain de mie (toasted, cut into triangles) Lebanese fig compote Foie entier (sliced when very cold with a warm knife) Smoked Maldon salt Fennel frond for garnish

INGREDIENTS

75g organic blackstrap molasses 75g hot coffee

Don’t boil the fat

PREPARATION

Layering the foie with fig and smoked Maldon salt breaks up the buttery delicacy atop a triangle toast. Served alongside is a sliver of Spanish roasted red pepper and homemade habanero pickle to cleanse the palate.

Be specific Be sure to disclose on your menu which fats you have used. Someone may not appreciate having animal products in their cocktail, or may be allergic to nuts.

Visit cassandraericson.com and follow Cassandra: facebook.com/cassmichellee, Instagram: @cassandraericson and Twitter: @cassmichellee

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ADVANCED MIXOLOGY

DRINK TO THAT

THE PERFECT

By Lesley Jacobs Solmonson Photos courtesy of elit Vodka

MARTINI EXPERIENCE As recently as a decade ago, most people thought vodka was supposed to be “tasteless.” Even today, many vodka drinkers order it for the effect, not the flavor. In contrast to mass market vodka, elit by Stolichnaya embraces a heritage of flavor, harkening back to a time when vodka, by definition, had character.

When elit Vodka entered the spirits market, it was one of the first ultra-premium vodkas available. Its clean, bright, viscous quality helped define the ultrapremium modern vodka. To further the product’s sophisticated image, the company continues to create programs that seduce, whether through an elevated flavor experience, a kinetic form of bottle service, or the new custom engraving program.

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As a luxury vodka, elit is best served without adulteration, as in the Elevated Martini. Brent Lamberti, elit Vodka’s global brand ambassador, describes the exacting preparation to create this experience: “Always start with the best ingredients possible. Make everything ice cold; keep your vodka in the freezer, Martini glasses in the freezer, mixing glass in the freezer, garnishes in the fridge. Temperature plays an integral part in the Martini Experience. The cocktail subtlety changes while you drink it. From the first sip, it’s ice cold and viscous to a more silky mouthfeel as it warms gradually.”

Luxury vodka demands luxury pairings, and it’s no coincidence that vodka and caviar have enjoyed a centuries-old love affair.” Caviar’s delicate texture and flavor,” says Lamberti, “are enhanced by the subtleness and character of a good, chilled vodka.” Lamberti also enjoys his elit Vodka Martinis with cured meats like Jamon Iberico or various Eastern European and Russian foods like smoked fish and pickled vegetables.

“TODAY’S LUXURY CONSUMER IS DEMANDING UNFORGETTABLE, SHAREABLE EXPERIENCES THROUGHOUT THEIR LIVES.” In maintaining its brand presence, elit Vodka has consistently strived to create memorable concepts. It did this to great effect with its Pristine Waters series, a limited edition bottling of vodkas (at $3,000 a bottle) made with water sourced from exotic locales like the Andes and the Himalayas. Recently, the company developed the elit Ballerina Program as an unconventional approach to nightclub bottle service. Says Brand Manager Lauren Ryan, “We discovered that ballet mirrors many of the words synonymous with elit: heritage, elegance, dedication, and precision. The ballerina evolved into a visual representation of our brand.

“That said, in the nightclub space, sending a beautiful ballerina to deliver a bottle to a table just isn’t enough.

We needed to turn up the energy, so we designed custom costumes with LED lights built into the entire costume. We also knew that having the team perform classical ballet was too low-energy for nightlife, so our choreographers trained them on hiplet, a hybrid of hip-hop and ballet.

Today’s luxury consumer is demanding unforgettable, shareable experiences throughout their lives.”

Another initiative that has taken center stage during the holiday season is the elit Vodka engraving program.

“We know that 38% of adult luxury consumers define a ‘luxury good’ as something that can be customized, so we developed a national bottle engraving program for elit,” says Ryan. “The elit team collaborated with online influencers, who used Instagram to chronicle their gifting of engraved elit Vodka bottles around the world to one another, then linking back to the brand to promote purchase. “We found that our audience grew substantially during the program, and our engagement rate increased to three times our brand average. By working with reservebar.com, we were able to make this experience available to consumers throughout the United States.”

The word “experience” comes up a lot when discussing elit Vodka. Just as the concept of flavor is essential to the brand’s identity, so, too, is the way that vodka– specifically elit Vodka–is a gateway to luxury and a sense of indulgence.

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FOOD KNOW HOW

Photos courtesy of Sturia and elit

ADVANCED MIXOLOGY

CAVIAR PAIRING “Caviar.” Just saying the word feels indulgent. It conjures up images of illicit encounters where vodka is sipped and blinis are nibbled, of glistening pearls in shades of black and gray.

Who would ever think that a spoonful of fish eggs could be so decadent? But caviar is not sourced from ordinary fish eggs; it is harvested from the sturgeon, a fish that has been around for about 250 million years.

In the 19th century, sturgeon roe was so plentiful that it was served in bars as commonly as peanuts are today to promote drinking. Nowadays, the market is quite different. Caviar is seen as a luxury product used mostly as toppings with food like blini (tiny pancakes topped with sour cream) or often atop a delicately shirred egg. In the modern gastronomic world, chefs and bartenders also use caviar as a decadent garnish.

Caviar and cocktails pair perfectly. According to Laurent Dulau, Sturia Worldwide CEO, “Unique flavors means unique pairings: there is a drink for every Sturia selection.” Pairing caviar with cocktails changes everything, catapulting concoctions to the next level. For vodka-based cocktails magnified Sturia suggests pairing Sturia Primeur caviar with Martinis as an exceptional appetizer, then champagne sipped with its French Oscietra selection for dessert, ending with its Sturia Vintage Caviar paired with whiskey for a harmonious digestive.

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CLASSIC ELIT MARTINI SERVED WITH CAVIAR INGREDIENTS

3 parts elit Vodka Lemon peel zest (for garnish)

PREPARATION

Stir elit over ice until cold. Strain into a chilled Martini glass and garnish with the zest of a lemon peel. Discard the peel and serve with a side of caviar for each sip.

Located in Bordeaux, Sturia caviar haute couture is the preeminent brand of caviar in France, having pioneered sturgeon farming in the country. The company suggests each type of Sturia caviar be paired throughout all dinner courses for the ultimate gourmet balance.

ADVANCED MIXOLOGY

ANATOMY OF A BOTTLE

Jägermeister Jägermeister Jägermeister Signature of the spirit’s founder, Curt Mast.

Iconic green bottle.

More defined shape, with higher squaredoff shoulders.

Bartenders who have poured from the new bottle report that it fits and feels better in their hands while pouring.

Jägermeister The iconic Jägermeister green bottle is getting a makeover for the New Year, with an updated design that emphasizes the craftsmanship and history of the brand while providing a sense of continuity for bartenders and consumers.

Jägermeister has long dominated the U.S. liqueur market as a category leader, but the brand is not one to rest on its laurels. The latest redesign is actually the fifth for this now-classic bottle. Marcus Thieme, Chief Marketing Officer at Sidney Frank Importing Company Inc., says, “Our inspiration was to strengthen the message around the brand’s high-quality standards while also celebrating its storied past. This fifth edition of the Jägermeister bottle more optimally embodies the history of the signature herbal liqueur.”

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Newly enhanced cap.

Poem of the legend of St. Hubertus.

The iconic stag has matured and is in its natural forest environment.

The new imagery and copy provides information about the brand and its creation.

Vintage look paying tribute to the style of Kräuterlikör (digestif), where the category comes from.

1878: the year Mast’s father Wilhelm started the company.

The new bottle features a modified shape as well as an updated label design. The recognizable green glass remains but the vessel itself is taller with higher, more squared-off shoulders. On the label, the iconic stag looks more mature and appears ready to burst out of the bottle, while the prominent placement of “56 selected botanicals” emphasizes the high-quality ingredients that go into the liqueur.

What’s inside the bottle remains exactly the same: a secret recipe of 56 herbs, blossoms, roots, and fruits carefully extracted by cold maceration to form the liqueur’s base, then rested for a year in oak casks to develop an unparalleled complexity.

In addition to emphasizing the process and quality, the bottle is designed for bartenders’ ease of use. Thieme says, “We have also heard from multiple bartenders who have poured from the new bottle that it fits and feels better in your hand while pouring.”

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ADVANCED MIXOLOGY

DRINK WELL

EDIBLE GOLD Photo courtesy of elit Vodka “Bartenders are always in search of ways to elevate the cocktail experience in exceptional and distinct ways.

It could be through unique glassware, modern bartending techniques or exciting garnishes,” says Brent Lamberti, global brand ambassador of elit Vodka. “When it comes to gold flakes, the ‘wow’ factor is achieved.

A cocktail dusted with gold is definitely an eye-catching cocktail.”

Gold flakes are easily accessible, and multiple options are available for online purchase. According to Lamberti, “Cocktails that are served up seem to work best, since they give a nice clean surface to garnish with gold. My favorite brand is Gold Gourmet, that comes with a built-in dispenser, which is almost like a salt shaker, making it easy to garnish drinks.”

Go for the gold and give it a mix.

Golden Hour

Created by Edwin Medina, No 8 INGREDIENTS

2 parts elit Vodka 1 part Contratto Vermouth Bianco ¼ part Luxardo Maraschino liqueur 2 dashes Angostura bitters 2 dashes Orange bitters Absinthe spray Edible gold flake (for garnish)

PREPARATION

Stir all ingredients with ice and strain into a martini glass that has been sprayed with absinthe. Garnish with edible gold flake.

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SIERRA NORTE Single Barrel Mexican Whiskey The Sierra Norte Mountains of Oaxaca, Mexico, support some of the world's most treasured biodiversity. Descendants of the region's rst farmers grow native varieties of corn, just as their ancestors have done for over 7,000 years. Master Distiller Douglas French’s passions have resulted in a series of unique and outstanding corn whiskies. Each variety is distilled separately and matured in French Oak to showcase its individual characteristics and nuances.

ALL EXPRESSIONS MADE WITH NON-GMO CORN

Native Oaxacan Black Corn • Native Oaxacan White Corn • Native Oaxacan Yellow Corn

Please Drink Responsibly. VISIt sierranortewhiskey.com

ADVANCED MIXOLOGY

THAT’S THE SPIRIT

Brunch

Borders without

THE BELOVED WEEKEND PASTIME IS BREAKING FROM TRADITION

By Lanee Lee | Photos courtesy of Korbel

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Ah, brunch. That six-letter word is a powerful stimulus. To most, just the mere idea is associated with well-deserved indulgence and lots and lots of Mimosas. So it’s no surprise that the breakfast-meetslunch trend is now a de rigueur end-of-the-week ritual.

While typical staples like frittatas and French toast are awesome, today’s brunch menus are going beyond the traditional early morning food pairings. Taken a step further, brunch is no longer only being served during the early hours, it’s now an all-day (and night) event.

Here are just a few next-level trends that are reinventing brunch.

Breakfast Martinis No need to wait until happy hour to have a guiltfree Martini. Restaurants across the nation are proudly adding them to the brunch cocktail menu.

Popular breakfast Martini ingredients include jam, egg whites, and coffee. For example, Russ & Daughters Cafe (one of New York City’s best restaurants, according to The New York Times) features the Break-fast Martini, made with gin, jam, lemon juice, egg white, absinthe, and bitters.

International Flair Right next to a stack of pancakes or a burger, brunch menus are featuring comfort foods from faraway places. Congee, a typical Southeast Asian rice porridge, is a popular brunch item nowadays.

At the trendy Norah restaurant in West Hollywood, they serve a jasmine rice congee with pork belly, shallots, kraut-chi (a fusion of sauerkraut and kimchi), and egg. Gourmet versions of chilaquiles (a Mexican breakfast dish of fried tortillas, salsa, and cheese) are also popular, as well as Korean bulgogi.

Brunch at Night = Brinner Breakfast bars are having their moment. Enjoy that breakfast burrito and Bloody Mary anytime.

Take Nighthawk: Breakfast Bar in Venice, CA: it serves brunch foods–like fried chicken and biscuits or French toast–and brunchy cocktails (many with booze-infused cereal milk) until 1 a.m.

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Brunch

Borders without

Throwing a brunch?

We caught up with Korbel ambassador and party expert Brittany Gilbert of HowtoHostess.com to let us in on a few of these hot trends that are redefining brunch.

All-day brunch: what do you think?

There really aren’t rules with brunch. Because brunch incorporates so many styles of food and is so flexible, it’s a great occasion to host any time of day, including late at night. Midnight calls for a midnight snack, and bubbly is the go-to for New Year’s, so adding a brunch twist is such a fun way to bring late-night hosting to life.

How do you host a killer brunch?

Brunch and Mimosas, to me, go hand in hand. You just can’t have one without the other. One of my favorite hostess tricks is to create a Mimosa bar.

Plus, pops of color can come from the Mimosa bar itself, making it very decorative, so consider color when making your choices.

How do you set up a Mimosa bar?

With a Mimosa bar, variety is key, so offer plenty of freshly squeezed juices (orange, grapefruit, pomegranate, cranberry). Include fresh fruits (like raspberries, strawberries, and blueberries) also have fresh herbs (including mint, rosemary, basil and sage). Think outside the box when it comes to glassware. Use traditional champagne glasses, but this is also a perfect time to use the most fun and seasonal options. I like offering a sparkling wine like Korbel because it pairs so well with many types of juices, mixers, and fruits. I offer a variety of styles like Korbel Brut, Sweet Rosé, and Brut Rosé.

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Label items and set out a “how-to” sign to create a festive touch but also to help guide guests through the process of making their own perfect Mimosa.

Include steps (i.e., add fresh herbs and fruit to the bottom of glass and use a muddler or wooden spoon to smash).

What are some dishes that can be served with a DIY Mimosa bar?

Food is especially important when you’re serving drinks, so I make sure to always have plenty on hand. Consider offering several types of food so everyone can enjoy, or have a specialty dish to complement your Mimosa bar. I recently hosted brunch with a biscuit bar and it was a hit.

A biscuit spread is another great option to provide guests with brunch treats that are easy to eat and grab while mingling. We picked up a package of fresh biscuits from our local baker, along with some seasonal toppings and spreads. Find a variety of jams at your local grocery and serve in ramekins.

Generally, my brunch menu includes an egg dish, fresh fruit, a variety of pastries, and a dessert option but I like to change it up.

With brunch, the sky is the limit and you can get as crafty or easy as you please. Whether you make frittatas from scratch or pick up all storebought items an hour before your guests arrive, presentation makes it all come together. The day before your gathering set out any decorations, tablecloths, glasses and plates you might use as inspiration. This may guide your food decisions and help set the stage for the tone of your brunch.

ADVANCED MIXOLOGY

BRAND SPOTLIGHT

LUXURY RUM IN THE SPIRIT OF PREMIUMIZATION

F Consumers today appreciate the opportunity for great experiences enhanced by quality products that tell a story of craftsmanship and tradition. These key factors inspire drinkers to embrace high-end products across spirits categories.

In keeping with this trend, some rum brands have begun to introduce high-quality selections to their portfolios. It comes as no surprise that a company like BACARDÍ®, whose very name is synonymous with rum, offers sophisticated varieties within the category. In fact, according to the company’s history, sipping finer rums has been a manner of consumption enjoyed by the Bacardi family for well over a century.

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Products like BACARDÍ Gran Reserva Limitada and the FACUNDO® Rum Collection are composed of a blend of the finest rums aged for 10 to 16 years and have gone far to progress the perception of rum beyond simple mixing and party drinks. BACARDÍ Gran Reserva offerings (comprised of BACARDÍ Ocho Años and BACARDÍ Gran Reserva Maestro De Ron®) are more premium rum offerings that can be sipped, but also add the right amount of complexity when crafting classic cocktails.

Take BACARDÍ Gran Reserva 8 Años rum, for example. This is a blend of several reserve rums, and barrel-aged for at least eight years. It’s a sipping rum with fruity notes of apricot, a hint of butterscotch sweetness, and the spice of nutmeg, reflecting its Caribbean origins. It also makes the perfect base for a BACARDÍ 8 Old Fashioned.

MAESTRO COLLINS INGREDIENTS

2 parts BACARDÍ Gran Reserva Maestro de Ron 1 part lemon juice, freshly squeezed 2 tsp. fine white sugar Soda or sparkling water PREPARATION

Pour rum, lemon juice, and sugar into cocktail shaker with ice. Shake well, fine strain into a Collins glass with ice and top with soda.

Garnish with a lemon peel.

BACARDÍ invites consumers to explore its premium offerings through its popular cocktails BACARDÍ 8 Old Fashioned, made with BACARDÍ Ocho Años (one of the brand’s fastest-growing variants) and the Maestro Collins (elevating the classic Tom Collins with BACARDÍ’s premium spirits).

With BACARDÍ’s “We Are The Night” campaign, the brand reminds drinkers to “carpe noctem” (“seize the night”) and brings into focus the unforgettable night out, while igniting rums resurgence by creating a sipping culture among a new generation of drinkers who embrace rum’s versatility, variety, quality, and authenticity.

Then there’s BACARDÍ’s Gran Reserva Maestro de Ron rum, which is double-aged in white oak barrels that imbue it with a honey sweetness, fruity hints of pear and red currant, and a nutty dash of walnut. As well as being rum to savor neat, the Maestro also has its signature serve, the Maestro Collins.

At the top of the company’s luxury list is its BACARDÍ Gran Reserva Limitada. It’s one of the company’s oldest premium rums, introduced in 2003 to celebrate the opening of their new visitor center in Puerto Rico. Only 10,000 bottles are produced each year, all bottled and sealed by hand.

The Gran Reserva Limitada is made up of the top limited reserve rums that are up to 16 years old, with an average age of 12 years. The prominent

note is the toasted oak flavor combined with some caramelized vanilla from the American white oak barrels that are used.

The aim of the master blenders, though, is to balance the oak, butterscotch, and dried fruit notes of the more mature rums with a lightness and tropical fruit notes that the younger aged rums provide. The 2016 edition of the rum sees new packaging, featuring solid black glass, a heavy wooden cork, and with each bottle signed by the main man behind the taste, Senior Master Blender Manuel Oliver, known by his friends as Manny. The long finish of the liquid along with the sleek new packaging makes BACARDÍ Gran Reserva Limitada ideal sipping rum for the most luxurious of occasions.

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SHAKING AND STIRRING

CRÁNEO ORGANIC MEZCAL

Cráneo is the brainchild of David Ravandi, the man behind 123 Organic Tequila. The agave spirit is handcrafted at 5,600 feet in Santiago Matatlán, Oaxaca.

Using organic agave espadin, the mature piñas are oven roasted, then crushed with a stone tahona to extract the juice. After fermentation, the mezcal is twice distilled in small batches in copper pot stills. The bottle itself features an intricate image of a skull, inspired by the Aztec Goddess Mictecacihuatl (pronounced Meek-tekasee-wahdl), the guardian of bones.

EL DIVO DE OAXACA Recipe by Oyamel, Washington, DC INGREDIENTS

1 ½ oz. Cráneo Organic Mezcal 1 oz. Cardamaro ½ oz. Yellow Charteuse ¼ oz. dry vermouth 4 drops Bittermens Xocolatl Mole Bitters Flamed orange peel (for garnish) PREPARATION

Add all ingredients to a cocktail glass, add ice, and stir until chilled. Strain into a rocks glass over one large ice cube and garnish with the flamed orange peel.

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LAUNCHES

GLENFIDDICH INDIA PALE ALE CASK SINGLE MALT SCOTCH WHISKY

The first in the Glenfiddich Experimental Series, India Pale Ale Cask Single Malt pushes the boundaries of what Scotch whisky is by finishing the spirit in IPA craft beer casks. Apples, pears, and spring blossoms appear on the nose; vanilla and oak are present as well, followed by citrus and hops.

NEAT OR ON THE ROCKS INGREDIENTS

1 part Glenfiddich India Pale Ale Blood orange Ice sphere PREPARATION

Pour whiskey over a ball of ice, rim the glass with a small wedge of blood orange and then squeeze into rocks glass for an unexpected twist.

HUDSON MAPLE CASK RYE

A true grain-to-glass whiskey, Hudson sources 90% of its grains within 60 miles of the distillery. The Maple Cask Rye was created in partnership with the Wood family of Vermont, who age their syrup in Hudson barrels. These casks are then returned to the distillery where they are filled with Hudson aged Manhattan Rye Whiskey. After resting three to four more months, the whiskey is imbued with a maple sweetness, balanced by the spiciness of the rye.

HUDSON MAPLE OLD FASHIONED INGREDIENTS

2 parts Hudson Maple Cask Rye ½ tsp. high-quality maple syrup 2-3 dashes (to taste) aromatic bitters, such as Fee Brothers Whiskey Barrel-Aged Apple slices (thinly sliced) and cinnamon stick (for garnish) PREPARATION

Pour maple syrup and bitters into a rocks glass then add ice and Maple Cask Rye. Stir until well chilled and garnish with apple slices and a cinnamon stick.

BY THE DUTCH OLD GENEVER

Established in 2015 as a company designed to produce traditional Dutch spirits, By the Dutch distills its spirits in Schiedam, Holland, the home of genever, gin’s forefather. By The Dutch Old Genever is crafted from malt wine, a malted distillate that imbues the spirit with a whiskey-like warmth. The addition of juniper berries and other botanicals are combined by the Herman Jansen Distillers in a secret recipe dating back to 1942. The flavor is spicy and slightly malty with notes of juniper, anise, bitter orange, cloves, cinnamon, and cumin.

DUTCH NEGRONI INGREDIENTS

1 ½ oz. By the Dutch Old Genever 1 oz. Tuvè Bitter 1 oz. Drapò Rosso Vermouth Orange (for garnish) PREPARATION

Add ingredients to a mixing glass filled with ice. Stir and strain into a chilled rocks glass filled with fresh ice. Garnish with orange half-wheel or large orange twist.

TIPPY COW ORANGE CREAM LIQUEUR

Tippy Cow Rum Creams have launched nationally with new packaging. Tippy Cow Orange Cream, made with fresh, real Wisconsin cream and rum, joins Tippy Cows’ nostalgic flavors including Vanilla Soft Serve, Chocolate and Shamrock Mint. With an ABV of 14%, homogenized cream and rum as a preservative, Tippy Cow Rum Creams will last for six months at room temperature after opening, no refrigeration required.

EXTREME ORANGE CREAM INGREDIENTS

1 part Tippy Cow Orange Cream Liqueur 1 part vanilla vodka PREPARATION

Combine ingredients in a rocks glass.

GRA’IT VERA GRAPPA ITALIANA

Made by a Venetian family with 170 years of grappa-making experience, Gra’it is a grappa for wine and spirits lovers, as well as those who prefer cocktails. The bottling uses seven distinctive grape varietals: Barolo, Moscato d’Asti, Aglianico, Brunello, Prosecco, Amarone, and Nero D’Avola. A five-step process of extraction, distillation, and filtration culminates in twelve months of aging in Slovenian oak casks.

THE ITALIANO INGREDIENTS

1 ½ oz. Gra’it Vera Grappa Italiana 3 chopped cherry tomatoes 5 basil leaves 1 ⁄3 oz. olive oil 2 ⁄3 oz. sugar syrup 1 oz. lemon juice Extra cherry tomato and basil leaf (for garnish) PREPARATION

Chop cherry tomatoes and add into cocktail shaker along with basil leaves and muddle.

Add the rest of the ingredients and shake with ice. Fine strain into a Martini glass.

Garnish with cherry tomato and basil leaf.

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How do we define luxury? Sure prestige, distinction, and extravagance have been enduring hallmarks of a have versus a have not society; however, there seems to be more to luxury these days than just the exclusivity of high-end privilege.

Comfort and quality have that certain je ne sais quoi in modern living that hold value. Likewise, craftsmanship is luxury. In this issue of Chilled, we revel in spirited facets that are less about opulence and more about the value in the way things are made or experienced, in the skills used to make them special and sophisticated.

We find luxury in the details of that perfect Martini or that specially crafted spirit. Or maybe we find it in wonderfully experienced pairings with high-quality cocktails or the memories made with an expertly crafted brunch. As such, value has shifted from acquiring expensive things to acquiring beautiful experiences.

Our consummate cover girl, Christie Brinkley, explains it best when describing her Bellissima Prosecco: “I think luxury is being able to pass high-quality items on to the mass consumer. We never skimped and we never settled in making our Prosecco and it’s a luxury to be able to offer this type of quality at a lower price to so many who can now experience its value.”

It’s this notion of affordable luxury we embrace, toasting a consumer who is today more aware of the value found in quality, craftsmanship, and culture, and who has more access to these things than ever before. So for us here at Chilled living the “luxe” life reminds us to love every day for its specialness and beauty, and for every distinct opportunity to make our memories luxurious.

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Cocktails with

Photos by Gian

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ano

Andrea di Stef

“With every encounter you have in life, try to leave the other person feeling like their day’s a little bit happier and brighter after spending time with you.”

Words to live by. Christie Brinkley recounts these words spoken to her by her mother. She not only refers to them as her mindset, but she strives to live by them as a mantra to which she applies in every aspect of her life, from social situations to business endeavors.

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“

LET’S NOT HAVE

“

Cocktails with

our bottle BE BORING FROM ANY ANGLE

T

The extraordinarily gorgeous

supermodel is anything but just a pretty face, and her flair for business is a thing of beauty.

She’s the face behind one of the best-selling pieces of body fitness equipment, Total Gym. She also has her name stamped on an eye care line, a skincare line called Christie Brinkley Authentic, and a hair extension line labeled Hair2Wear. All told, she’s enjoyed a lifelong career as an artist, author, photographer, designer, actress, philanthropist, and environmentalist.

Now, she can add winemaker to that list.

An Italian term for “highly beautiful,” the Bellissima line of sparkling wines speaks to the idea of celebrating life’s beautiful moments. Designed by Brinkley, each bottle enjoys an image of Venus, the goddess of beauty. But, as they say, it’s what’s on the inside that matters. In perfect Christie Brinkley fashion, her wines (Sparkling Rosé, Zero Sugar, and Prosecco DOC Brut) are organic, vegan-friendly, and include a sugar-free option.

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CHRISTIE BRINKLEY

It might seem surprising that any winery would declare its products as suitable for vegans, but as Brinkley remarked on a discovery she made about winemaking, “I didn’t realize the kind of filtering that goes on through fish gills and other animal parts.”

Meanwhile, Bellissima Zero Sugar offers people with diabetes an opportunity to toast to good health.

“I have to say that I am so proud of this brand; It has zero sugar, zero carbs, and it is done through a natural double fermentation process. The natural yeasts eat away at the sugars and they just leave this most amazing flavor. We don’t add anything ... it just tastes good.”

As

a

lifelong

vegetarian,

health and wellness enthusiast, and environmental rights advocate, Christie Brinkley is committed to producing all-natural, 100% organic and vegan Proseccos that are perfect in cocktails. Here’s what she has to say about mixing cocktails with Bellissima.

“I just started making the most wonderful cocktails with my Bellissima. It has great mixability,” explains Brinkley.

“I find making cocktails with my Zero Sugar Prosecco to be fantastic because of course you are going to add another ingredient that will probably have its own sugar, so why add sugar upon sugar?” she asks.

Many consider any drink that’s “too sugary” to be undesirable, and Brinkley agrees. “I have had many types of Prosecco, but I found most were often overly sugary.” She adds, “My Zero Sugar is not, nor are the Brut and the Rosé. My sparkling rosé is so delicious and there is nothing added; it’s the natural color from our Pinot Grigio grapes, and the skin is a red skin that brings this kind of peachy color to the drink.”

“I have made amazing Margaritas, I’ve added a lychee to just a flute of Zero Sugar, with a little bit of lychee juice for an elegant and chic cocktail. Another is the Aperol Spritz using Bellissima … such a European vibe, holding this beautifully orange cocktail that you don’t have to feel so guilty about, because it’s made with less sugar when using my Zero Sugar.

They are so good and easy to make.

Hey, they are practically health food,” jokes Brinkley.

Brinkley and her partners also manage to care for the most beautiful woman of all: Mother Nature. “We use veggie dyes on our bottle label, and the glass itself is recyclable.”

Furthermore, the Bellissima carbon footprint is kept to a minimum by bottling the wine directly at the vineyard, rather than shipping it to a bottling center.

While the beauty of Venus takes center stage on each label, Brinkley’s primary objective involves creating memories.

“I said, ‘Let’s not have our bottle be boring from any angle.’

I picture this bottle in the middle of a table of friends, and I don’t want anyone to think the bottle is turning its back on them. Life has moments and milestones that you need to stop and savor and appreciate, so that’s what I wanted to express with the back of our bottle, like a trunkful of travel stickers.”

And soon, the bottles will include a different toast on each neck. “It will be really fun.”

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from

Grape to Their names are legendary. Veuve Clicquot, Krug, Moët & Chandon, Ruinart, Dom Pérignon. Together, these iconic labels from Moët Hennessy define the champagne category, thanks to centuries of artistry and craftsmanship.

Champagne is synonymous with celebration, but what really goes into a bottle of champagne?

Everything starts with the grapes. Moët Hennessy owns more than 2,800 acres of vineyards in the Champagne region, and those grapes are sourced from long-standing relationships with vignerons dating back centuries. These relationships ensure consistency and quality for decades to come.

Blending champagne is an art, and Moët Hennessy employs some of the top talent in the industry.

Rodney Williams, EVP and CMO of Brands at Moët Hennessy USA, says, “Moët Hennessy’s collection of champagne houses boasts over a thousand years of collective winemaking experience, setting

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By Michael Tulipan | Photos courtesy of Moët Hennessy

the bar high for luxury champagnes.” Every step of the winemaking process, from grape to glass, has been refined over generations of winemakers. Our experience, tradition and longevity in the region ensures that we have the best possible selection of grapes for centuries to come.” Every house has its own unique character and traditions. “Winemaking involves more than simply knowing the right blend,” adds Benoît Gouez, chef de cave at Moët & Chandon.

“There is an emergent property, a signature style, that must be present, something that cannot be forced or fabricated.”

Deep into the earth below the Avenue de Champagne in Epernay, France are the natural chalk caves where the Maison Moët & Chandon ages its wines. In this legendary subterranean labyrinth, the forces of nature have come together to create a uniquely ideal setting for the metamorphosis of choice fruit into the House’s luxurious wine. Select grapes undergo their transformation into champagne in conditions where the temperature and humidity levels are constant

and unchanging. Over the centuries, the caves were continually expanded and today stretch for more than 17 miles. A few miles away, on the other side of the Montagne de Reims, Krug alone has 3.5 million bottles aging in the cellars, allowing its winemakers to often use older vintages in its blends.

Moët Hennessy offers a diverse range of champagnes for every occasion. Moët & Chandon blends are bright, fruity and have an elegant maturity. Veuve Clicquot is known for its classically styled, full-bodied champagne and its long aging. Non-vintage Veuve is aged for a minimum of 30 months, while vintages are aged a minimum of 5 years.

Dom Pérignon only produces its unique blends of Pinot Noir and Chardonnay in their best years.

Richard Geoffroy, chef de cave of Dom Pérignon says of the process of creating a vintage Dom Pérignon, “Each vintage is constructed by the chef de cave with the goal of presenting a range of sensations on the palate that reflect the structure, aromas and singular characters of the vintage.” Founded in 1729, Ruinart is the oldest established house and a showcase for Chardonnay, whether in non-vintage Blanc de Blancs or vintage Dom Ruinart, which is aged for a minimum of 10 years. Krug offers a breathtaking range of champagnes, from its Grande Cuvée blend of more

than 120 wines from 10 or more different years to its vintage single parcels Clos du Mesnil and Clos d’Ambonnay.

However, tradition does not mean innovation ceases.

Moët & Chandon is well known for its distinct innovations. Moët Ice Impérial is the first champagne intended to be enjoyed over ice in large glasses that have been specially designed to reveal all of its subtlety. Earlier this year, the brand added Moët Ice Impérial Rosé to its roster of innovations. Working to change perceptions, Moët Hennessy believes all its champagnes should be served in a wine glass rather than a flute, allowing for the wine to breathe and for the aromas to fully express themselves.

Bartenders and restaurateurs have come to appreciate the versatility of the company’s champagnes. “The range of the Moët Hennessy champagne collection, varying in styles, taste profiles, and price points, make them enjoyable for all occasions, whether a milestone achievement or everyday enjoyment with family and friends,” says Williams. “The champagnes can also be paired with a wide selection of foods, from traditional pairings such Clicquot Yellow Label with guacamole, Krug Grande Cuvée with fried chicken, and Ruinart Blanc de Blancs with sushi.”

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AN ANGEL’S SH ARE OF

How do you value liquid history? According to Per Even Allaire, commercial director for Cognac Hine, “It’s impossible because it’s priceless.”

By Thom Meintel | Photos by Jeff Greif and ©BNIC/Albane de Roffignac/Tanguy de Montesson

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Z

Z

But in fact a sizeable number of people did put a price on liquid history recently at the biannual La Part des Anges auction of fine cognacs, which wrapped its 10th edition with a lavish soiree on September 22 in the tiny town of Cognac, France. Named for the 3% evaporation of alcohol into the atmosphere during cognac’s aging process (dubbed the “Angels’ Share”) and held on the banks of the Charente River, the event raises money to support the Fondation Apprentis d’Auteil, an organization which helps underprivileged youth. God bless those lucky angels; I mean the children of course! This year the auction raised $297,953, a record amount.

CHILLED joined the effervescent Courvoisier team at a ringside table on the auction action which followed a private “Paris Golden Age” tasting dinner the previous evening at the elegant Chateau Courvoisier in nearby Jarnac. Courvoisier’s exceedingly impressive history dates back to 1889 and their expertise in making exceptional cognacs was on fine display. Along with Operations Manager Benoit de Sutter and Jeanette Edwards, the brand’s Global Director, Master Blender Patrice Pinet pulled out all the stops for a three course tasting dinner culminating with a blend aged 21 years to savor with dessert.

No surprise that afterwards it was hard to remember the dessert. Then we were lured into a covert cellar where Patrice dazzled us with an experiential taste of auction worthy goods. I wanted it to continue but it was a fitting end to a festive night of celebrating the art of cognac.

?

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Z

Top Row Left: H by Hine’s “In HINEsight” Top Row Right: Domaine Boinaud, makers of J.Dupont & De Luze Second Row Left: Lot #13, Courvoisier Extrait No1 with decanter by Baccarat Second Row Right: The extraordinary setting for La Part des Anges

Third Row Left: The auction tally approaches the finale.

Third Row Right: U.S. journalists join the Courvoisier team for a group shot on the steps of the Chateau in Jarnac.

Bottom Row Left: Courvoisier Global Brand Ambassador Rebecca Asseline with Chilled’s Thom Meintel & Jeff Greif Bottom Row Center: Courvoisier Trade Relations Manager Jennifer Szersnovicz with Chilled’s Thom Meintel Bottom Row Right: Chilled’s Jeff Greif with Catherine & (Courvoisier Master Blender) Patrice Pinet

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A tote bag is thrust into my hand as I race down a flight of stairs to a waiting driver. Outside in the intense heat of a hot Cognac sun I read what it says on one side, “Take a Walk on the Hine side.” Chuckling to myself, I realize that’s what I’ve done. Having just tasted numerous expressions of Hine’s extensive cognac portfolio, I leave with a distinct impression that Hine is trying to discover a new route to cocktailing with cognac. Known for their single vintages with an aromatic profile, their H by Hine was created

by Cellar Master Eric Forget in response to a growing demand for a cocktail friendly cognac. Earlier the striking red reindeer icon of the maison sat on the lawn in the noonday sun greeting guests as they arrived for an intimate lunch in the garden.

production. He’d made mention of some foul weather the week before which had some of the houses ready to harvest early. This was a crucial decision as the cognac selling season must end by March 31 and the vines need dry, sunny weather in the days leading up to harvest. An extreme weather condition like a freak hail storm can be disastrous. In this region that produces a liquid for the gods, cognac is nurtured and a year with outstanding weather conditions can give rise to an outstanding cognac. During our days here we are constantly reminded as we follow along that cognac is a miracle of nature as it’s the fruit of a land where the harmony between the soil, climate, and light is unique.

Jacques Blanc, our clever tour guide at Cognac Pierre Ferrand, has just finished explaining that cognac is the only spirit with 3 levels of terroir: geology, climate and know how. Ugni Blanc, the grape from which the revered spirit is made, has high acidity and we learn at Cognac Hine that this accounts for the aromatic profile that plays a huge part in Hine’s methodology. So, when we find ourselves upstairs heading to the tasting room (where the art of taxidermy is on vivid display in a life-sized mounted reindeer), naturally I’m curious about its mixability. After Eric romances the group with numerous aged blends we’re reminded how H by Hine’s fresh, floral bouquet has impressed mixologists seeking an alternative to whiskey.

Collaborating with the French Bartenders Association, this new age cognac with a 40% ABV has an expressive finish.

A painting propped on an easel under a swooping tree emphasized Hine’s strong connection to art.

It was by American artist James Viscardi, who was commissioned to create a memorable presentation box for Lot #6, a bottle of Hine’s Millesime 1916. I’d Photo by ©BNIC/Albane de Roffignac noticed it several days before in INGREDIENTS the online catalogue of the 25 lots 1 ½ oz. VSOP Cognac on offer in the auction. Along with 1 lime peel a stunning decanter created by 4 thin slices of fresh ginger Lalique for Cognac Hardy’s “L’Ete” 2 oz. traditional lemonade 1 long piece of cucumber peel (optional) from the house’s private reserve 4 or 5 ice cubes aged over 75 years, a rare and exceptional cognac from Maison PREPARATION Ferrand’s “Vintage Memories Place the lime zest and ginger slices in Collection” bottled in 1969 and J. a rocks glass. Pour in 1 ½ oz. of VSOP Dupont’s “Art de Vie”, a very old Cognac. Lightly press the lime and Grande Champagne Cognac from ginger 2 to 3 times using a muddler.

Maison Boinaud, it was clear that Half-fill the glass with ice. Stir well for 5 seconds using a bar spoon. Add 2 oz. the ensuing auction was going to of traditional lemonade and the be pretty big stuff. In the finite cucumber peel. Stir well for 5 seconds world of luxury spirits many of the using a bar spoon. brands represented in the auction have made big breakthroughs and throughout the course of a 4 day adventure we not only learned the intricate methods I automatically flash back to our first day here, that each one employs but also a secret or two. Sipping where over an alfresco lunch at L’Yeuse overlooking a rare cognac one day from 1834 offered to us by none the expansive Cognac terrain, we celebrated the other than Madame Benedicte Hardy herself, we were approaching harvest with a beguiling cocktail called all psyched that we were getting to drink a little bit The Summit. Named for the International Cognac of liquid history ourselves. That rare and exotic blend Summit 2014, it’s the official cocktail of the region.

The winning drink was certainly right at home on the tasted as if it could, in fact, change history. trays at the opening reception of the auction and it Seated next to Eric, I had tried hard to learn a little about prepared the crowd for a night to remember. After all, the inner workings of the intense business of cognac that’s what a great drink does, right?

THE SUMMIT

?

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RECIPES PERFECT SWEATER WEATHER COCKTAILS TO GET YOU IN THE SPIRIT.

SOMETHING MAY CATCH FIRE Recipe and Photo Courtesy of Clique Bar & Lounge INGREDIENTS 2 oz. tamarind-infused Espolon Blanco Tequila* 3 ⁄4 oz. Chareau Aloe Vera Liqueur 3 ⁄4 oz. Yellow Chartreuse 1 oz. lemon juice 3 ⁄4 oz. pineapple juice Lime wheels (garnish) Cassia sticks (garnish) Rosemary (garnish)

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PREPARATION *In a storage container add four cups of peeled tamarinds and six 750ml bottles of Espolon Tequila Blanco. Store for 2 weeks, stirring twice daily. Strain with a fine mesh strainer and cheesecloth. Add ingredients to tin, shake, strain, and serve over crushed ice. Garnish with lime wheels, cassia sticks, and rosemary. Burn rosemary and cassia with a butane torch.

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TRUFFLE SHUFFLE Recipe and Photo Courtesy of Gilt Lounge INGREDIENTS 1 1⁄2 oz. honey and peanut butter-washed Woodford Reserve* 1 ⁄2 oz. Pedro Ximenez Sherry 2 dashes white truffle bitters 2 sprays atomized white truffle oil Lemon rind (garnish) Peanut, unshelled (garnish) PREPARATION Add all ingredients (except atomized truffle oil) to a mixing glass with cubed ice and stir until chilled and diluted. Julep strain over cubed ice into a large Old Fashioned glass. Garnish with peeled lemon rind and unshelled peanut on a skewer. Right before serving atomize truffle essence over the top of the drink.

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CONGRESS HEIGHTS Recipe and Photo Courtesy of Oxford Social Club INGREDIENTS 2 oz. Bacardi Rum 2 dashes orange bitters 1 oz. fresh lime juice 3 ⁄4 oz. spiced cranberry gomme syrup 2 oz. club soda 6 - 8 mint leaves Lime wheel (for garnish) Dried cranberries (for garnish) Mint sprigs (for garnish)

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PREPARATION Add all ingredients to mixing tin (except for club soda) add ice, and shake vigorously. Add club soda to mixing tin; strain over crushed ice in a stemless wine glass. Garnish with skewered lime wheel, dried cranberries, and mint sprig.

DR. CEL-RAY PEPPER Recipe and Photo Courtesy of Lionfish INGREDIENTS 1 1⁄2 oz. Belvedere Vodka or Bombay Sapphire East Gin 2 dashes Scrappy’s Celery Bitters 1 oz. celery-peppercorn shrub* 1 oz. fresh cucumber juice 3 ⁄4 oz. fresh lemon juice 1 ⁄2 oz. simple syrup 1 1⁄2 oz. club soda

PREPARATION Add ingredients to mixing tin (except club soda), add ice, and shake vigorously.

Add club soda to tin; strain over crushed ice. Serve in a highball glass. Garnish with cucumber ribbon, micro celery greens and celery-peppercorn shrub. *CELERY PEPPERCORN SHRUB: Combine 4 cups Pok Pok Sum Chinese Celery drinking vinegar, 2 tbsp. pink peppercorns in a storage container and allow to steep for 6-8 hours. Strain peppercorns from shrub.

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HOTSPOT

SPOTLIGHT

NE W YORK CIT Y ’S

THE C O C K TA I L S , C U I S I N E , A N D C U LT U R E

By Bryen Dunn The Eddy was opened in the East Village of New York City in 2014 by business partners Jason Soloway, who also carries the role of wine director, and Brendan McHale, who takes the lead role of executive chef in the kitchen. Today it remains a beacon of endearing unpredictability and style, complemented by the expertise of designer Michael J. Groth.

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Photo by Erin Kestenbaum

Photos by Asia Coladner

The nine-course “Let Us Cook for You” menu with wine pairings is one of the more popular items. With no predetermined courses, Chef McHale is able to customize the menu to suit individual preferences, paired with wine selections chosen by Soloway. One mainstay item is the chicken liver pate, based on an age-old, slightly tweaked grand-mere recipe. “It’s a cooked mousse, so it sets up like a custard. Right now we are serving it with quince confiture and chervil along with grilled miche,” explains McHale.

There are typically seven or eight wines available by the glass and approximately 75 wines by the bottle, with the majority in the $50 to $75 range. Soloway suggests the Francois Villard Saint-Péray Version 2014 ($65) and Luigi Nervi Gattinara 2010 ($65), or for those willing to spend a bit more for something special, he recommends the white Domaine Hubert Lamy’s St. Aubin Les Murgers des Dents 2010 ($175) or red Jean-Francois Ganevat’s J’En Veux 2011 ($145).

Head Bartender Luis Hernandez also changes the menu seasonally, honing the skills he developed at some of the city’s most well-respected cocktail institutions, including Bacchanal and The Clocktower.

At The Eddy, he updates the inventive cocktail menu to reflect what’s currently available at the green market and complements the menu dishes.

Soloway proclaims his favorite drink at the moment is the Santa Teresa Rum Negroni, currently featured on the Classic Cocktail Hour menu. “It hits so many notes at the same time, while remaining balanced and deeply satisfying,” he confides.

“Brendan and I kicked around a lot of ideas over many spilled bottles of wine,” Soloway laughs when asked about the restaurant name. “We liken The Eddy to an eddy in a river, as it goes against the current (Curry Row), and it’s a calm respite at the side of a rushing river (First Avenue).”

Hernandez sums things up by saying, “You may have to wait a bit longer for the cocktails, but I can say I have never worked or seen any restaurant bar with a cocktail menu quite like this.” As for the success of The Eddy, Soloway states, “We are fortunate to benefit from a loyal and diverse crowd of industry folks. If someone in the industry becomes a regular, you know you’re doing something right.”

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LAST CALL

CHILLIN’ WITH

Olivia Pierson and Natalie Halcro COUSINS NAT AND LIV STAR ON E! NETWORK’S HIT REALITY SHOW WAGS (WIVES AND GIRLFRIENDS OF PROFESSIONAL ATHLETES). THE INSEPARABLE PAIR CONNECT WITH FANS ON THEIR FASHION AND BEAUTY BLOG, JÉRÔME, AND HOST A POPULAR YOUTUBE CHANNEL, NAT + LIV.

Happening now

OLIVIA: Natalie and I have a capsule collection with PERVERSE sunglasses called NAT & LIV out right now. We really have enjoyed working with them, and the whole design process was super fun. We also have been working with GUESS and Marciano and have a few upcoming exciting projects with them.

And we are filming for WAGS season 3 in January.

Drink

OLIVIA: Oh, there are so many to choose! It depends of the vibe of the night, but my go-to would have to be either a Moscow Mule or just a vodka and splash of cranberry! Or white wine.

NATALIE: I’m a vodka girl. Usually a Martini or Vodka Redbull, or a nice glass of white wine. Just depends on my mood.

Downtime

Home bar?

OLIVIA: And a glass of wine, that would be the perfect night!

OLIVIA: I don’t own a bar at home, but it definitely looks like I do! I have a section in my kitchen for the bevs!

NATALIE: We are both big homebodies. Nothing is more relaxing than putting on some comfy clothes, grabbing a blanket, and curling up on the couch.

Netflix and Postmates, and we are happy girls!

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NATALIE: I do. I have a cute little bar cart that I try and keep stocked with all different types of alcohol for my friends.

RESPECT THE DRINK

A great cocktail demands superior ingredients.

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ENJOY RESPONSIBLY.

©2016 Palm Bay International, Boca Raton, FL

for more than 250 years.

www.cinzano.com

After six long years, its time has finally come.

With so little left, your time to order it is running out.