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GOLDEN AGE OF IRISH WHISKEY IN THE SPIRIT OF

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CONTENTS

VOLUME 10 - ISSUE 1

Clive Owen and Campari Red Diaries Series Every cocktail tells a story

In Like Gin

The latest flavors in gin

Spotlight on Gin Flavors Garden variety Rutte Celery Gin

The Golden Age of Whiskey

Bernard Walsh and The Irishman Whiskey

Trending Now A time for lime

The Perfect Pairing Whiskey and beer

Fruity Beer

Flavorful brews

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features

Spring cleaning

Maryland

Recipes

Old Hickory Steakhouse

CONTENTS

VOLUME 10 - ISSUE 1

departments Editor’s Note

12 A Message from Ricky Gomez

Bottoms Up!

14 Cool Products - Stuff You Need to Know About 16 Cool Bottles - Pedal to the Metal 18 How to - Medicinal Cocktails

The Locals

22 Bartender Submission - Aron Faubel 24 Bartender Submission - Lyndsi Hastings-Mundy 26 Mixologist for Hire - Fixated on Flavors, Logan Ronkainen 28 Distillery Profile - Chase Distillery 30 Head Bartender Profile - Aaron Hanna, Hog and Hominy 32 Bar Profile - The Juice Standard, Juicetails 34 Brand Profile - Q Drinks 36 Brewery Profile - Lagunitas Brewing Company

Advanced Mixology

44 Drink In History - The Gimlet 46 Food Know How - Bananas 48 The Next Mix - Turmeric 50 Tricks of the Trade - Wood-Fired Cocktails 52 Crafting Cocktails - Flavors of the Forest, Cassandra Ericson 54 That’s the Spirit - Sake Time Line 60 Brand Spotlight - Ole Smoky, Outsiders Shine

Mix It Up

20 Behind the Mixer Bar 38 Drink Well - Courtney Sixx, Floral Flavors 40 Celebrity Sips - The Affair 42 Brew Know How - How to Hops 62 Shaking & Stirring - Launches 88 Last Call - Chillin’ With Brianne Davis

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VOLUME 10 - ISSUE 1 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, David Perry CONTRIBUTORS Cassandra Ericson, Ricky Gomez, Kat Valentina, Logan Ronkainen, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo by F. Pizzo 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 10 - Issue 1 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 10 ISSUE 1 FEBRUARY/MARCH 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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EDITOR’S NOTE

VOLUME 10 - ISSUE 1

GUEST EDITOR RICKY GOMEZ I don’t like pickles. Actually, “don’t like” is putting it mildly. I hate them! This traces back to a story my dad told me once, and it stuck with me. As a teenager, he worked in a fast food restaurant. During that time, he remembers not being able to get the pungent smell of brine off his hands. One night at a school dance, his date noticed it, and needless to say, that was a date that didn’t last very long.

Photo by Bradley Stire

That date became his “aha” moment. He realized his education needed to become his top priority, so he’d never have the smell of pickles on his hands again. I never ate pickles growing up, and if you try to put them on my hamburger, you might lose a hand. Even after years in the service industry and the art of pickling all types of food now being taken to a new culinary level, I still hate pickles. That story changed the way I perceived a specific flavor for my entire life. Flavor can be described on the physical basis as the combination of taste (sweet, sour, salt, bitter, umami) and smell. There are some other obvious things that affect flavor: what we see, what we hear, temperature, texture. These can become a little more subjective. One factor we forget that influences flavor is our life experiences. The culmination of everything we’ve eaten and the life we’ve led up to that point will affect how we perceive flavor. No doubt I will have a different expectation at my first Michelin-starred meal compared to, say, my fifth (FYI, I haven’t had my first yet). Instead of focusing on just the physical sense of flavor, our challenge is for flavors to evoke a memory or tell a story. A drink that simply tastes good is not enough. We are all storytellers, after all. The drink’s flavor is a way for you to tell a story, but it’s also there for your guest to create new ones. Tell me a story.

Ricky Gomez Like the Sazerac, Ricky Gomez was born in the Southern city of New Orleans. Winner of the 2012 United States Diageo World Class competition, he has traveled the world teaching and learning. With over 15 years of experience in the beverage industry, he has bartended behind some of the countries’ best-known bars such as Cure (New Orleans) and Teardrop (Portland,OR).

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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

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BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT 42BELOW VODKA RECYCLED LEMONS COCKTAIL ECO SOAP

What can you make with 3,200 cocktails? Since December of 2016, 42BELOW has been gathering fruit waste (400 kg so far) and turning it into bottles of liquid soap, producing 400 bottles to date. Why do this? Hailing from New Zealand, 42BELOW prides itself on making “the purest vodka on earth,” and if pollution gets out of control, that purity will be difficult to achieve. Signing up bars across New Zealand and Australia, 42BELOW collects their used lemons, turns them into soap, and sends the soap back to the bars gratis—a small gesture with local, but measurable results. 42below.com.

JACQUES TORRES CHAMPAGNE TRUFFLES

Known for his exquisite chocolates, Jacques Torres often incorporates spirits and wines into his confections. His champagne truffles are available in a 10- or 24-piece collection and shaped like corks. The milk chocolate truffles are filled with Taittinger Brut La Française champagne. mrchocolate.com.

RABBIT WINE TOTE

Known for its innovative and easy-to-use wine bottle openers, Rabbit now offers the Rabbit Wine Tote. Made of nylon, it not only protects the bottle from breakage thanks to the padding, but also keeps the wine insulated. The drawstring top fits to any wine bottle and a side pouch conveniently holds a bottle opener or stopper. rabbitwine.com.

STIRCICLES

These sleek stirrers will chill any drink. Made from food-grade stainless steel, they feature double side walls filled with freezer gel. Usable as a prefrozen stir stick for mixing drinks or as a chilly swizzle, they add an icy twist to your drinks. Freeze for four hours and they’re ready to go. corkpops.com.

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After six long years, its time has finally come. With so little left, your time to order it is running out.

BOTTOMS UP!

COOL BOTTLES

PEDAL TO THE METAL MAGNUM CREAM LIQUEUR

Made from rich Dutch Holstein cream and Speyside Scotch Malt Whisky, Magnum combines decadent flavor with whimsical packaging. The container is 100% recyclable, made of a reusable stainless steel canister that resembles a milk can.

AMERICAN BARRELS BOURBON WHISKEY

When founder Michael Reed decided to make American Barrels, he wanted a spirit that exuded old America, “recalling the days of a unified country, as opposed to today’s divisive climate.” To that end, the bottle design represents both gun and whiskey barrels. The bottom of the bottle is encased with brass to resemble a shotgun shell, while the top glass portion has a snake wrapped around it like the snake on the Gadsden flag with the implicit message, “Don’t tread on me.”

BOWMORE SINGLE MALT SCOTCH WHISKY

Only 200 bottles of this fine whiskey were released globally, with the final 50 arriving on shelves in December of 2016. This $23,000 bottle is made of hand-blown glass by the famed Glasstorm Studio. The neck collar and cork top is made by Fattorini Silversmiths. The bottle rests inside a handmade cabinet of Scottish elm created by master carpenter Peter Toaig.

JOSE CUERVO 250 ROLLING STONES SPECIAL EDITION TEQUILA In 1972, the Rolling Stones embarked on a cross-country tour with plenty of Jose Cuervo along for the ride. The tour was nicknamed the “Tequila Sunrise” tour, after the eponymous cocktail they discovered. This new $4,000 bottle, blended with a reserve of 100-year-old tequila, pays homage to the Stones with the familiar lapping tongue in 14-karat gold with golden spikes, a glass-blown stopper, and a leather guitar case.

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AWARD-WINNING FLAVOR

BE ST IN SHOW

9 4 P OI N TS

97 P OI N TS

WHISKEY OF THE WORLD 2015

U LT I M A T E S P I R I T S C H A L L E N G E 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. W O O D F O R D R E S E R V E K E N T U C K Y S T R A I G H T B O U R B O N W H I S K E Y 4 5 . 2 % A LC . B Y V O L . T H E W O O D F O R D R E S E R V E D I S T I L L E R Y V E R S A I L L E S , K Y. WOODFORD RESERVE IS A REGISTERED TRADEMARK. Â©2017 BROWN-FORMAN. ALL RIGHTS RESERVED.

BOTTOMS UP!

HOW TO

HOW TO MAKE MEDICINAL COCKTAILS

By Lesley Jacobs Solmonson Photos by Keith Munyan

CONSIDERING THAT THE ORIGINAL “COCKTAIL” WAS CONSIDERED A CURE-ALL, THE CONCEPT OF MEDICINAL MIXOLOGY IS AN IDEA WHOSE TIME HAS COME. MEDICINAL MIXOLOGY IS THE PRACTICE OF CREATING COCKTAILS THAT USE MEDICINAL INGREDIENTS WITH THE GOAL OF OFFERING CURATIVE SOLUTIONS SUCH AS IMPROVING IMMUNITY AND INCREASING LONGEVITY. MIXOLOGIST KAT VALENTINA INTENDS TO BRING A NEW LAYER OF COMPLEXITY TO COCKTAILS SO THAT THEY ARE NOT JUST INTOXICATING, BUT HEALING. “BY ADDING ELEMENTS OF HEALING PLANTS INTO THE MIX,” SHE EXPLAINS, “ALONG WITH AN INTENTION FOR THE COCKTAIL, WHAT A NEW LEVEL OF CREATION WE REACH!” HOWEVER, SHE CAUTIONS, “REMEMBER, WE ARE CREATING COCKTAILS IN THE STYLINGS OF MEDICINAL MIXOLOGY … WE ARE NOT OFFERING CURES OR MEDICAL TREATMENT!” CHECK OUT KAT’S TIPS ON CRAFTING COCKTAILS USING HERBOLOGY THAT BRING US INTO THE REALM OF MEDICINAL MIXOLOGY.

STEP 1

STEP 2

STEP 3

Choose your intention Decide the purpose or the intention behind the cocktail. This will help you hone your choice of ingredients. What herbs are best suited for you? Conscious imbibing involves selecting plants and herbs, along with bitters and tinctures, for personalized mixing to create cocktails for individual healing benefits.

Choose your herbs Select your ingredients conscientiously. As with any “prescription,” do your homework about the plants you decide to use. For instance, mix with sage for antiseptic purposes, digestion relief, and additional antioxidants. Or mix with lavender to relieve anxiety, insomnia, and headaches. Also, mix with parsley, caraway, and mint to neutralize bacteria and toxins and keep your breath fresh.

Choose your spirits Keep the template simple to start. Pick a basic cocktail like a sour or an Old Fashioned and add some healing herbs or bitters. Herbs like sage mix well with gin, rye, or mezcal—anything with a bite. Lavender will mix well with all types of gin and is a calming accent to floral cocktails.

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ANISE SHE SAID

Intention: To assist in digestion and relaxation. INGREDIENTS

2 oz. St. George Terroir Gin 1 ⁄2 oz. lavender honey Small handful of anise hyssop leaves 2 bar spoons anise hyssop/fennel tincture* Italian sage (for garnish) PREPARATION

Add gin and honey to mixing tin. Rub anise hyssop between hands to open up fragrance and toss into tin. Add tincture, then ice. Stir with love. Strain into a coupe. Garnish with Italian sage. *Anise hyssop/fennel tincture: Submerge equal parts anise hyssop leaves and fennel aerials in a high-proof neutral grain spirit for maceration (enough spirit to cover the herbs). Macerate for 3 to 6 weeks until flavors are extracted to your liking. Strain after completion and store in a cool setting.

TRANQUILI-TEA

Intention: To rejuvenate and soothe the respiratory and immune systems.

KAT VALENTINA Kat Valentina was raised in northern California, where she says, “from a young age, the garden was my playground.” She learned to cook with farm fresh ingredients and brings the same perspective to making cocktails. After pursuing studies in traditional Chinese medicine, she discovered an interest in Planetary Herbology. The latter is a synthesis of Western, Ayurvedic, and Chinese herbs. Actively involved in the craft spirits movement, Valentina uses her skills to blend the healing elements of herbs with qualitydistilled spirits.

INGREDIENTS

2 oz. Spirit Works Gin 1 oz. multi-mint tea (spearmint, peppermint, chocolate, Cuban, and Persian) 1 ⁄2 oz. thyme honey 10 dashes of Elemental Spirits Sage Advice bitters 1 ⁄2 meyer lemon Fresh mint sprig (for garnish) Sweet marjoram (for garnish) Nasturtium flower (for garnish) PREPARATION

Put all ingredients into a mixing tin. Add ice and shake. Strain into a coupe glass. Garnish with fresh mint sprig, sweet marjoram, and a nasturtium flower.

TIPS Do your research: Find a specific focus, such as a particular ailment, and match a group of plants that provide nurturing and healing properties to create unique blends.

GO PRO Sugar in its various forms (granulated, honey, fruit) is a useful ingredient to temper the flavor of bitter herbs.

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MIX IT UP

BEHIND THE BAR

BEHIND THE

Mix e r BAR BITTER TRUTH ROSE AND ORANGE FLOWER WATERS

Well known for its extensive line of bitters, The Bitter Truth also offers a line of cocktail flavorings that include rose water and orange flower water, both of which are necessary components of mixology. Used sparingly, both of these waters add complexity to housemade grenadine, as well as a fragrant component to many classic cocktails.

RAFT ESSENTIALS SYRUPS

Raft Botanical Syrups has launched its Essentials line, offering classic flavors that include grenadine, orgeat, and demerara simple syrup. Made without preservatives, the products use organic cane sugar as their base and source as many of their ingredients from sustainable, fair trade sources as possible. With the ever-expanding range, Raft offers an alternative to mass market products.

SONOMA SYRUP COMPANY SIMPLE SYRUPS AND MIXERS

Handmade in Northern California in small batches, Sonoma Syrup Companyâ&#x20AC;&#x2122;s syrups and mixers use fresh, organic fruit and fruit juice, locally sourced botanicals, and pure cane sugar. There are no preservatives or artificial flavors or colors. With syrups whose flavors range from lavender to mint to a classic plain simple syrup, as well as bar products that include olive juice and grenadine, Sonoma Syrup offers a diverse lineup for mixing an array of cocktails.

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Aron Faubel

General Manager, Red Martini Atlanta, Georgia Photos by Leigh Germy Aron Faubel has held many jobs, from selling vacuums to managing a skate shop. His first bartending gig happened almost by accident, while he was working as a busboy at Chili’s. One night, the regular barman came to work drunk and Faubel said he had tended bar before (he hadn’t). Presto—first job behind the stick. Today, Faubel has set down roots in Atlanta, where he is now the general manager of Red Martini in Buckhead. In 2010, Faubel’s sister convinced him to move to Atlanta, promising him that he would love it. He did, quickly discovering that he had a passion and talent for the bar. He started bartending at Tijuana Garage and Front Page News, then moved on to the fine dining world at Rathbun’s. “It wasn’t until I started working at Holeman and Finch under Greg Best that I truly started seeing the world of cocktails,” he says. “I mean, really amazing things I’ve never seen before. Greg inspired me to be creative and work hard.”

a speakeasy with a 10-minute story for every drink he had. Michael Searles played a big part in my growing up and establishing leadership qualities in myself.”

After that, he got his first bar manager gig and proceeded to open five bars and consult on ten cocktail programs around town. At Red Martini, Faubel still steps behind the bar once a week because he loves it so much. Along with Greg Best, he cites Ian Cox as a major influence, because Cox taught him the difference between managing a bar and tending a bar.

When creating new drinks, Faubel makes a beeline for the farmers market, looking for ingredients he hasn’t used before. “I love discovering new things,” he explains. “Balancing a cocktail isn’t difficult once you understand flavor profiles. I just love it when I see something I’ve never seen before, and I get all happy happy joy joy.”

Others have provided specific types of guidance: “Scott Mayer has given me more good advice on my career path than anyone,” he notes. “Tom McGuire was always the bartender I wanted to become, operating

HOLD BACK THE RIVER INGREDIENTS

1 ½ oz. Angel’s Envy Bourbon ¾ oz. Red River Cream Liqueur ½ oz. Amontillado sherry ½ oz. black chai honey 2 pinches ground cinnamon 2 dashes Scrappy’s Chocolate Bitters Microplaned cinnamon (for garnish) Rosemary (for garnish) PREPARATION

Combine all ingredients, shake, and strain into coupe glass. Garnish with microplaned cinnamon, cinnamon stick, and rosemary.

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Ginger Sour Now Available Our Ginger Sour is a delectable blend of ginger, key lime and lemon juices. This flavor delivers the perfect balance of warm ginger notes and vibrant citrus tartness. It is ideal for both culinary and beverage applications.

Order a Sample

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Zentini 1½ OZ. vodka 1½ OZ. The Perfect Purée Ginger Sour ¾ OZ. fresh lime juice

premium fruit purees, specialties & blends Photo: TRYBE Creative, photographed at Cole’s Chop House, Napa

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Lyndsi Hastings-Mundy Undertow Phoenix, Arizona

Undertow is a fully immersive experience starting with the entrance, which opens into a clipper ship from the 1800s. Inside, there are portholes that offer changing scenery and secret buttons that make sounds such as thunder and lightning, as well as the swell of the ocean. The drinks take inspiration from the tiki universe, of course, but the team puts their own spin on many of them.

Photo by Channelle Sinclair

While in college studying recording engineering and the music business, Lyndsi Hastings-Mundy found that tending bar at night was a great way to support herself. She has done everything from being a dunk tank girl for a sports bar to a server at a sushi bar, where she eventually became a bartender. She is currently bartending at Phoenix’s first underground tiki bar, Undertow.

THE SMOKING CANNON

To create twists on familiar drinks, it’s essential to have a basis from which to build. “Learn the classics!” advises Hastings-Mundy, offering some advice to aspiring bartenders. “Those recipes will be your best friend. They really help to build a solid foundation and understanding of how to build a well-balanced cocktail. They also tend to use staple ingredients that will help build your home bar.”

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to b yE li o tt C

While Hastings-Mundy found wonderful support among the women at Runamok, she finds this generosity in the entire industry. “Our whole culture,” she says, “is about building each other up, sharing what we have learned, creating an amazing experience, and being happy for one another’s success.”

PREPARATION

Combine ingredients and stir until well chilled. Strain into a decanter. Using smoking gun, smoke cinnamon stick, add to decanter and top with stopper. Swirl to infuse. In a snifter, add a king cube and orange peel. Pour, allowing smoke to fall into glass.

Ph o

At her first job in a craft cocktail bar, Hastings-Mundy decided to join the Phoenix United States Bartenders’ Guild (USBG) chapter on the advice of colleagues. It was the best decision she ever made. “I figured, why not? I could use all the information I could get my hands on. I met such an amazing group of supportive people with similar goals, and it led me to apply for Camp Runamok, which truly changed my life … it was the best thing I’ve ever been given the privilege to do, to meet so many women in the industry. There are so few women in the scene. We all try to bring each other up and share our knowledge and support.”

INGREDIENTS

1 oz. Buffalo Trace Bourbon 1 oz. Plantation Barbados 5-Year Old Signature Blend Rum ¼ oz. Bigallet China ¼ oz. pineapple syrup ¼ oz. Willimas & Hubert Amontillado Sherry 2 dashes AZ Bitter Labs Mi Casa Bitters Cinnamon stick and orange peel (for garnish)

k lar

THE LOCALS

MIXOLOGIST FOR HIRE

F I X A T E D

O N

F L AV O R S

By Logan Ronkainen | Photo by Lily Wokin Bacardi Limon, Cranberry and Soda. My college go to when I didn’t know what to order. But what if the bar didn’t have Bacardi Limon? I was LOST! If only I knew then what I know now. The spirits world has been bombarded with flavors, from flavored vodkas and gins to whiskeys. If you like flavored spirits, what should you order? And what are some alternatives when you’re in the company of a talented mixologist with fresh ingredients? Many consumers don’t understand what they REALLY want when they order a drink. I’ve had someone order a Belvedere and Soda only to change it to a Jack and Coke when I tried to recommend another house vodka. A vodka soda is low calorie, sugar free, and almost flavorless, while a whiskey Coke is loaded with caffeine and sugar, plus intense flavors from the whiskey. Both are perfectly acceptable, but result in different metabolic reactions! They want the quickest form of liquid courage for your Tinder date that’s about to arrive and a flavored vodka rocks is the answer. Flavored vodkas are produced using either artificial flavors, natural flavors/oils, or both. If your flavor of choice is something the bartender already has behind the bar in fresh form then you have far superior options. Here’s a quick guide to flavorful, all-natural cocktails. CITRUS: Ask for a citrus twist with a vodka rocks. It could be lemon, lime, orange, or a combination. The oils expressed are a fresher alternative to the processed oils in flavored spirits. If the flavor isn’t strong enough, ask for more. VEGETAL/FRUIT: You can request cucumber, mint or berries be muddled with your spirit adding natural oils and juices to your drink. Opt to have it strained to avoid any pulp after muddling. INFUSIONS: Some mixologists infuse their own flavors using fresh ingredients. Usually it’s for a featured cocktail on the menu, but it can often be served on its own with a mixer or soda. My favorite is a fresh cranberry-infused vodka that I make for Cosmopolitans. It’s versatile and can be used in a Gimlet, Collins, Sour, or Highball. It absorbs the beautiful ruby red color of the cranberry, which carries through into the drink.

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BITTERS: There are hundreds of different bitters you can add to your cocktail to add a bit more citrus, spice, or astringency. Bored of vodka rocks and vodka sodas? Why not spice things up a bit with gin? Gin can actually be classified a flavored vodka, or at least a flavored clear spirit. It’s distilled with botanicals such as juniper, coriander and citrus peels and each brand has its own variation and style depending on origin, culture and tradition. Some gins are more intense and best served in a Gin & Tonic while others are a little softer around the edges. I’d recommend one of these for a stirred Martini with an expressed lemon peel. For intensity’s sake, I love St. George’s Terroir but for simplicity my go-to is Monkey 47’s citrusforward powerhouse of botanicals. If you’re out with your besties and decide to do a round of shots, try a 50/50 of amaro and the spirit of your choice (equal parts in a shot glass) instead of a Fireball or Schnapps. You’ll consume less sugar and get more bang for your buck without artificial flavors or stabilizers. Amaro is a bittersweet liquor that adds depth of flavor and tones down a spirit such as mezcal or tequila. So all this begs the rhetorical question … how would I order my college drink now? Logan Ronkainen is the Owner/Mixologist at Punch & Pie NYC. He creates pop-up creative cocktail and mixology events combining themes, music, art and beverage. For more information or to inquire about bookings, visit punchandpienyc.com.

SWEET BLAZING CHATA! CALL FOR a CINNAMON TOAST JACK DANIELâ&#x20AC;&#x2122;S TENNESSEE FIRE & rumchata

THE LOCALS

DISTILLERY PROFILE

Thatâ&#x20AC;&#x2122;s A Lot of

Potatoes! Chase Distillery, England By Mike Gerrard | Photos courtesy of Chase Distillery

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Life just came full circle for William Chase, founder and owner of the UK’s first singleestate distillery, located in the rural county of Herefordshire. It was on a visit to America back in 2006 that he first discovered craft spirits, and was so inspired that he went back to England and started building his own distillery. And finally, ten years later, his award-winning spirits are available in the United States. On that first visit, he was for frying equipment, as his famous for producing Tyrrells, best-known brands of potato “crisps” in England). He found also found craft spirits.

actually looking family farm was one of England’s chips (known as his fryers, but he

“I first discovered true craft spirits by visiting a few bars in the evenings and trying many new spirits that had recently been introduced to the market,” says Chase. “The U.S. government had just pulled restrictions for still sizes, and craft distilling, like brewing, had started to push on. My palate had never tried these amazingly unique spirits. The UK still churned out a lot of industrial matter. And that was it … hooked! Realizing we produced a lot of potatoes originally too small to fry, I decided to build the UK’s first singleestate distillery.” The result? After launching Chase Potato Vodka in 2008, it was voted World’s Best Vodka at the 2010 San Francisco World Spirits Competition. To what does Chase owe that acclaim? “To every member of the team,” he says. “We have so many superstars, and the success of the distillery is attributed to their immense hard

work and dedication. The spirit itself is also incredibly unique. There are very few potatobased spirits around. It’s a remarkably expensive process. Also, the copper pot and 42-plate rectification column (the tallest in the world) really does distill our family-farmed potatoes into something truly beautiful.” The teamwork is echoed in the fact that the distillery doesn’t have a master distiller. “Technically, I’m the master distiller,” Chase explains. “And along with my sons James and Harry, who are both involved in the business, together we sign off on every batch.” Chase built on his original success by expanding his range to include an English Oak Smoked Vodka, a Seville Orange Marmalade Vodka and an Elderflower Liqueur, all of which are now available in the United States. Also on the way stateside is the company’s first gin, redistilled from its original potato vodka using botanicals chosen for the way it works with that base spirit. And what would William Chase like bartenders to know about his potato vodka? “That they are getting value for money,” he says. “The spirit trickles off the still exceptionally slowly, and I can honestly track each potato down to the very field it came from on the farm! On average, there are 250 Herefordshire potatoes in every bottle of Chase. That’s a lot! But the conditions are exceptional for a great harvest this year. And if you’re ever in England, do come and say hello.”

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THE LOCALS

HEAD BARTENDER PROFILE

ock Memphis Cocktails that R By Mike Gerrard

It comes as no surprise that one of the top bartenders in music-mad Memphis (the home of Graceland, Sun Studios, and Beale Street) is in a band. Aaron Hanna also got a music degree at college, after which he went to work in a bar and is now head bartender at Hog and Hominy, where he’s been for the last two years and which was voted one of 2015’s “Ten Most Outstanding Restaurants” by GQ. “The band is just for fun,” Hanna admits, “but there’s a lot of similarities between bartending and music. You have your basic rules, like in music you have your chord structure and in cocktails you have your classics, but then in both areas, we improvise a lot. I like the challenge of making something for someone who says, ‘Make me a drink.’” Photo by Donna Dailey

While his band is just for fun, Hanna is deadly serious about his cocktails. “For me, fresh ingredients are a must, and I like balancing flavors so that you’re not tasting the liquor too much. You want to taste it, of course, but without letting it overpower the drink. If you want to taste the whiskey, order a whiskey. If you want a whiskey cocktail, that’s another drink entirely.” “What I like here,” says Hanna, “is that the guys in the kitchen have been professionally trained. They know their stuff. They know their flavors and combinations. We learn a lot from them. Also, I detest wasting things. There are too many starving people in the world to go throwing food away. I like adapting stuff that the kitchen can’t use into cocktails. So we make our own bitters. We infuse liquors, and make spiced rum using cloves, vanilla bean, and allspice.”

The Grifter INGREDIENTS

1¼ oz. Four Roses Single Barrel Bourbon ½ oz. Campari ½ oz. Fernet Branca ¼ oz. ginger syrup* 4 dashes Angostura bitters 4 dashes house Casablanca tea bitters Orange swatch (for garnish) PREPARATION

*Ginger syrup: simmer 100 grams of unpeeled chopped ginger in one cup of sugar and one cup of water until it becomes spicy. Let cool and strain. Combine ingredients and stir for 25 seconds. Strain into rocks-filled Old Fashioned glass. Garnish with an expressed orange peel.

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Photo courtesy of Faith Roane

The Hog and Hominy cocktail menu changes seasonally and is divided into three parts. The masters menu includes modern takes on the classics, like a Manhattan or a Daiquiri. The standards menu includes Hanna’s riffs on standards, like a Paloma with mezcal as well as tequila, and a ginger-grapefruit soda. The house menu is where the creativity and eye-catching names come in, like Left My Wallet in El Segundo (tequila, lime, jalapeno, cucumber, and celery shrub) and a Severed Garden, which uses a Dutch Bols Genever with lemon, syrup, oregano, rosemary, and sage.

Q Drinks carbonated mixers are crafted to perfectly complement your favorite spirits with better ingredients, less sugar, and more carbonation.

BAR PROFILE

“ Juicetails A Juicy Twist on Cocktails

“

THE LOCALS

While it’s true that, at first blu sh, wellness and Las Vegas nightlife don’t go hand in hand...

Photos by Anthony Mair

Right in the heart of Sin City, healthful, organic, cold-pressed juices are being served. These drinks are full of rich nutrients and … alcohol. Well, it is Vegas, after all. The Juice Standard has unveiled its “Juicetails,” which offer a juicy twist on traditional cocktails. “While it’s true that, at first blush, wellness and Las Vegas nightlife don’t go hand in hand, The Juice Standard really does make a line of products that are nutrient dense,” explains coowner Jamie Stephenson. “And since we are located on the Strip—where people imbibe alcohol on a regular basis—why not upgrade our juice cocktails? Besides, it’s our sneaky way of proselytizing what matters most to us: the juice!”

SEX PANTHER INGREDIENTS

3 oz. The Juice Standard’s Bee Cosmopolitan (alkaline water, bentonite clay, lemon, agave, beet) 2 oz. non-corn, non GMO-based vodka (Chopin and Ciroc) ½ oz. triple sec PREPARATION

Combine all ingredients in a shaker filled with ice; strain and serve in a 6 oz. Martini glass. Garnish with a thinly sliced round of lemon.

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QUEEN/KING FOR A DAY INGREDIENTS

4 oz. The Juice Standard’s Bee Royal (apple, lemon, ginger juice) 1 ½ oz. brandy or bourbon 3 oz. ginger beer PREPARATION

In a shaker filled with ice, combine Bee Royal, and liquor; stir until combined. Strain into a 12 oz. glass filled with ice and top with ginger beer. Garnish with candied ginger.

HA NDCRAFTED WIT H 100% NATURAL INGR EDIENTS

Introducing Our Celery Gin & Old Simon Genever Continuing Our Tradition of Excellence Rut t e Cel er y G i n Aw a rd e d B e st i n S h ow | All Awarded D ouble Gold - WSWA Tasting C om petition “ B es t N ew Sp i r i t o r C o c kta i l I n g red i ent” - Tales of the C ock tail 10th A nnual Spirited A wards G l o b a l F i n a l s: Ru tte C el er y G in Top 4 | Rutte O ld Simon Genever Top 10

RU T T E D I S T I L L E RY. C O M | D R I N K R E S P O N S I B LY |

THE LOCALS

BRAND PROFILE

Q WINTER CITRUS SANGRIA INGREDIENTS

6 oz. Solerno Blood Orange Liqueur 8 oz. Cocci Americano Italian White Vermouth 12 oz. Dry White Wine 12 oz. Q Club Soda 12 oz. Q Tonic 2 cups sliced winter citrus (pink grapefruit, mandarin oranges, Cara Cara, lemon) Â½ cup pomegranate arils Mint (for garnish) PREPARATION

Combine Solerno, Cocci Americano and wine in a bowl and stir. Add sliced citrus and pomegranate arils, cover and refrigerate overnight to allow fruit to macerate. When ready to serve, transfer the mixture to a pitcher, top with Q Club Soda and Q Tonic and stir to combine. Pour into ice-filled glasses and garnish with a sprig of mint.

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Q DRINKS

MAKING THE MIXER GREAT

By Michael Tulipan | Photos courtesy of Q Drinks

FOR Q DRINKS FOUNDER JORDAN SILBERT, IT ALL STARTED ONE SUMMER IN A BROOKLYN BACKYARD DRINKING GIN AND TONICS WITH FRIENDS. HE REALIZED THE SICKLY SWEET TONIC THEY HAD ON HAND WAS ACTUALLY A POOR MIXER FOR GIN AND BECAME CONVINCED THAT THERE HAD TO BE A BETTER WAY TO MAKE A GIN AND TONIC. LIGHTNING STRUCK, BUT IT WOULD BE FOUR YEARS BEFORE IT WOULD BE BOTTLED. Silbert set about perfecting the recipe, sourcing ingredients from farmers and designing a striking bottle. Finally, he felt his tonic was ready and approached a few bars. Early adopters like Gramercy Tavern, PDT, and Milk & Honey set the stage for success. When word got out about his product, Whole Foods and other retailers came calling.

of all natural ingredients like the quinine sourced from Peruvian trees and ginger from ginger roots. Rather than sugar or high fructose corn syrup, Q Drinks use all-natural agave and contain no preservatives or artificial flavorings in the products. Silbert says of the ingredient choice, “We do this partly for health reasons, but we are motivated mostly to make the best-tasting drinks possible. Real

important, each Q product has a different level of carbonation. The company also decided to reduce the size of its bottles to better match cocktail proportions and reduce waste. The overall look of the line has also been redesigned. “Each flavor will have a signature color,” Silbert says. “For instance, yellow for Q Tonic Water and green for Q Ginger Ale will help bartenders and consumers better identify the products as mixers.” The new size allows for what Silbert calls the “spectacular serve,” where a bottle of Q is presented alongside a glass of ice, spirit and garnish. “It’s how highballs are served in Europe,” he says, “and not only delights guests with an experience they wouldn’t get at their own house, but also enables an establishment to raise the price of their highballs closer to the price of a specialty cocktail.”

With his tonic a hit, Silbert started fielding requests for other highquality mixers. The company quickly expanded its roster, and today sells tonic, ginger beer, ginger ale, club soda, kola, and its newest flavor, grapefruit. The common thread throughout the Q Drinks portfolio is the use

ingredients just taste a lot better.” As an added benefit, Q Drinks are lower in calories. For example, Q Tonic has only 35 calories. Silbert wanted to ensure his drinks stay fizzier longer, so he had Q Drinks bottles custom designed with thicker glass to support a higher level of carbonation. Just as

For the future, a new tonic is on the way. But for now, Silbert says, “We’re going to focus on making the highball more special, more like a specialty cocktail than a pint of beer. A Gin and Tonic or a Dark ‘n’ Stormy can be fantastic drinks, but only if you use a great spirit, great ice, a great garnish, and a great mixer.”

Q Drinks’ latest flavor, Q Grapefruit, embraces the fruit’s various hints of tart sweetness, and made to enhance flavors in a cocktail.

SPARKLING GRAPEFRUIT NEGRONI INGREDIENTS

1 ½ oz. Rutte Dry Gin 1 ½ oz. Campari 4 oz. Q Grapefruit PREPARATION

Combine Campari and gin over ice in a cocktail shaker and shake until cold. Strain into a flute and top with Q Grapefruit. Garnish with a grapefruit wedge or peel. CHILLEDMAGAZINE.COM

THE LOCALS

BREWERY PROFILE

L AG U N I TA S BREWING COMPANY Photos by Vito Palmisano

TWENTY-THREE YEARS AGO, TONY MAGEE FOUNDED A BREWERY IN LAGUNITAS, CALIFORNIA, WITH A SIMPLE MARKETING PHILOSOPHY: “BEER SPEAKS, PEOPLE MUMBLE.” IT WORKED.

The only marketing Lagunitas needs is the taste of its beer: it now ranks as the sixth largest U.S. craft brewery (tenth largest overall). Shortly after opening, Magee moved operations to Petaluma, California. By 2011, a second location opened in Chicago, with a third facility scheduled to open in Azusa, California, this year. If that’s not enough, Lagunitas is now selling its beer internationally. The company has grown with an “all are welcome” approach. Karen Hamilton, director of communications, joked, “If you have issues or quirks, come on by. We do, too.” She added, “We have created a very diverse culture within our Lagunitas community, and I think that has translated to those who drink our beer.” They also believe in providing beer drinkers with a truly fun experience at the taproom. Hamilton, with a smile, added, “From the moment people walk in the door and enter our hallway, it’s about shock and awe.” For instance, the Chicago facility’s two taprooms and a web of colorful hallways include eclectic artwork, neon lighting, and pinball machines. There’s also a piano available for patrons to play, which speaks to Lagunitas’ passion for music. Indeed, one can listen to tunes on the brewery’s website, see live bands in the taproom, or party at the many festivals it supports. Fun experiences aside, the crew works exceptionally hard and scrutinizes every detail of its beer and brewery. When the brewhouse piping arrived in

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Chicago from Germany, German craftspeople arrived with it; they meticulously welded and fit each pipe accordingly. Lagunitas workers also handcrafted the protective, decorative grating that adorns the web of catwalks used for guiding visitors through its facility. That meticulous nature is what makes Lagunitas beer so consistently delicious. Hamilton notes, “When we started in Chicago, no one knew me or our beer. We didn’t have our one-hitters or anything special like we do now. All we had was our IPA and a few others. I let buyers taste the beer and, well, here we are.” Domestic success inspired Lagunitas to tackle the next great craft frontier: the international market. In 2016, it forged a 50/50 partnership with Heineken, which sparked some controversy within the craftbeer community. To be clear, Lagunitas did not merge with Heineken, nor did Heineken purchase Lagunitas. Hamilton explained, “In most countries, the three-tier system doesn’t exist, so you can’t get your beer in those places, so we needed to find a partner. Heineken was a perfect fit for us. They are family owned, and their CEO is a brewer, not a banker. We like that!” Lagunitas Brewing has been throwing a party for 23 years, and the party just keeps getting bigger. First they invited the entire nation, and now the whole world. It seems everyone has accepted the invite. Don’t worry; they’ll bring the beer. That’s what they do best.

MIX IT UP

DRINK WELL

Floral FLAVORS DIY darling and Hollywood’s hottest ‘how-to’ girl Courtney Sixx offers an exclusive peek into the lifestyles of celebrities while giving poignant and creative tips for anyone wanting to use their own decor, fashion, and entertaining elements without spending a fortune through her lifestyle brand, HOW2GIRL.COM.

Courtney’s website features everything from health and beauty tips to food and entertaining advice. We asked Sixx to share one of her favorite flavorful, and floral cocktail recipes. Using floral ice cubes transforms a cocktail into an amazing creation with lots of hidden flavors that are enhanced while the ice melts. “These simple, decorative elements can dress up any drink that calls to be poured over the rocks,” advises Sixx. They can also be used to make a statement on any tabletop when paired with a floral centerpiece. Sixx explains the easiest way that she found to create floral ice cubes is to place small edible flowers such as camellias, marigolds, or dahlias into the plastic egg container from your refrigerator. Simply remove the egg “dish” from your refrigerator door to help achieve the perfect half-circle shape. Fill each egg shape with edible and organic flowers, top with water, and then freeze.

Pomegranate Raspberry and Rose Martini

“Pomegranate is the perfect fruit,” says Sixx. “Not only is it rich in antioxidants, but with its beautiful red color and complex flavor, it’s also ideal for decorating, pairing with floral ice cubes, or using as a culinary garnish. It’s one of my favorite fruits to pair with raspberry and edible roses for a tasty, fruit and flower-infused Martini.

INGREDIENTS

1 ½ oz. Grey Goose Vodka ½ oz. Cointreau Triple Sec ½ oz. fresh pomegranate juice 2 oz. muddled raspberries 1 oz. fresh lime juice Floral ice cubes (for garnish)

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PREPARATION

Combine all ingredients in a glass with ice. Shake well, strain and pour into Martini glass. Garnish with floral ice cubes.

MIX IT UP

CELEBRITY SIPS

RECENTLY RENEWED FOR SEASON 4 BY SHOWTIME, THE AFFAIR FOLLOWS THE LIVES OF A STRUGGLING NOVELIST AND A YOUNG WAITRESS WHO STRIKE UP AN EXTRAMARITAL RELATIONSHIP THAT CAUSES A LOT OF DRAMA. WE LOVE THAT THE CHARACTERS OFTEN FIND THEMSELVES BACK IN MONTAUK FOR A DRINK … HERE’S WHAT THEY’RE HAVING.

MAURA TIERNEY Maura Tierney plays Helen Solloway, the daughter of a wealthy and successful novelist and mother to Noah’s four children. Helen’s drink of choice is expensive wine, typically white.

JOSHUA JACKSON Alison’s husband, Cole Lockhart (played by hottie Joshua Jackson), is the son of a boisterous Montauk family. As a die-hard fan of “The End,” Cole drinks Montauk Brewing Company’s Driftwood Ale.

DOMINIC WEST Dominic West plays Noah Solloway, a Brooklyn writer who cheats on his wife of twenty years and writes a best-selling novel about it. Like all good writers, Noah drinks lots of whiskey.

CATALINA SANDINO MORENO Catalina Sandino Moreno plays bartender Luisa Leon, Cole’s current live-in girlfriend. She was seeing Cole’s drug-dealing brother, who was killed by Alison (or was it Helen?) while Noah took the rap for it, and is currently raising Noah and Alison’s baby (who’s actually Alison and Cole’s baby). Now WE need a drink!

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RUTH WILSON Alison Bailey, played by Ruth Wilson, is a Montauk native who uses Noah as an escape from her troubles with husband Cole Lockhart. Alison often drinks Screwdrivers or an occasional Long Island Iced Tea.

MIX IT UP

BREW KNOW HOW

HOW TO

HOPS By Mathew Powers | Photos courtesy of Goose Island Beer Company

The aerial view of Elk Mountain, the world’s largest contiguous hop farm, is utterly breathtaking.

A sea of green vines stretches 1,700 acres—nearly three square miles of real estate—providing copious amounts of hops largely used by Chicago’s Goose Island Beer Company. Each year, Goose Island invites beer writers and professionals to tour Elk Mountain and receive an education in hop farming, brewing, and above all else, flavor. Beer’s journey from soil to snifter is a complicated one. Elk Mountain General Manager Ed Atkins explained, “Different brewers want different things. Some want an almost overripe hop, while others want it picked greener.” Once picked, deft skill is required to dry the hops properly. Ed commented, “Our current drying operator has been doing it for 28 years. We generally don’t turn anyone loose once

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they are good at it.” Meanwhile, Goose Island Senior Brewer Keith Gabbett and Atkins discussed utilizing lower kiln temperatures to dry the hops, which pleased Atkins. However, he noted, “If that’s how it’s going to be, we better figure out how to get more kilns out there. It lengthens the time considerably, it changes the dynamic of the kiln.” In other words, before a hop is planted, and before a beer recipe is conceived, there is much to consider. In addition to the farm tour, award-winning chef Jeremy Hansen demonstrated a whole animal butchery of an elk and served the game meat to an appreciative crowd. The lesson added to the beer education and made one thing clear: the genesis of great beer and great food doesn’t occur in the kitchen or taproom; it arrives from the minds of brewers, chefs, and farmers who not only know how to use ingredients, they know how to develop them.

AT FEVER-TREE, ITâ&#x20AC;&#x2122;S ALL ABOUT TASTE Our portfolio of mixers are made with the best all-natural ingredients available: natural juices, spring water, cane sugar and handpicked botanicals from around the globe add distinct flavors in each variety. Our range of tonic waters contain natural quinine extracted from the cinchona trees of the Eastern Congo. The ginger ale and ginger beer varieties contain a blend of fresh gingers sourced from Nigeria, the Ivory Coast, and Cochin. Every ingredient that goes into a Fever-Tree product has been thoughtfully sourced to ensure optimum taste and aroma for pairing with premium spirits. For more information or to request samples contact: Brands of Britain, LLC | (800) 646-6965 | sales@brandsofbritain.com

ADVANCED MIXOLOGY

DRINK IN HISTORY

By Lanee Lee

THE GLORY

OF THE

GIMLET DID YOU KNOW THAT HUMANS, GUINEA PIGS, AND FRUIT BATS ARE THE ONLY ANIMALS THAT DON’T PRODUCE THEIR OWN VITAMIN C? AT FIRST GLANCE, THIS SHOCKING REVELATION SEEMS LIKE A MAJOR EVOLUTIONARY DESIGN FLAW, RIGHT? PERHAPS. ON THE BRIGHT SIDE, IT LED TO THE INVENTION OF ONE OF THE WORLD’S GREATEST CLASSIC COCKTAILS.

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THE GIMLET INGREDIENTS

2 ½ oz. Caorunn Gin ½ oz. lime juice ½ oz. simple syrup Lime twist (for garnish) PREPARATION

Chill cocktail glass and rim with lime wedge. Combine gin, lime juice, and simple syrup in a shaker filled with ice. Shake vigorously until the shaker is cold, pour into glass, garnish with lime twist.

In the late 1880s, scurvy (a lethal disease caused by lack of Vitamin C that killed millions of sailors throughout history) was rampant on British warships. The best preventative medicine at the time was the juice from citrus fruits. The only problem was that fruit often went bad while out at sea. Rose’s Lime Cordial (the precursor to modernday Rose’s Lime Juice) had just been developed as the world’s first fruit concentrate, and was soon the citrus juice of choice on warships. Turns out the lime juice was a bit tough to swallow. Enter Rear-Admiral Sir Thomas Gimlette. He understood the easiest way to make anything more drinkable: add liquor. So to help out his shipmates, he added gin to Rose’s Lime Cordial, and boom … in the most unassuming of places, a timeless cocktail was born. Note: A gimlet was also the name of a hand tool used on ships to pierce barrels of spirits. Some claim the drink was derived from this, but conventional wisdom supports the Rear-Admiral Sir Thomas Gimlette theory. Legendary bartender Harry MacElhone, of Harry’s New York Bar in Paris, published the first printed recipe of the gimlet in his comprehensive 1923 Harry’s ABC of Mixing Cocktails (half Plymouth Gin, half Rose’s Lime Juice Cordial): “Stir, and serve in the same glass. Can be iced if desired.” And then, perhaps as homage to Gimlette, he added, “A very popular beverage in the Navy.” This Gimlet recipe worked its way into American literary folklore 60 years ago in Raymond Chandler’s The Long Goodbye. One of the most oft-cited lines of this American classic takes place between the protagonist Philip Marlowe and Terry Lennox: “A real Gimlet is half gin and half Rose’s Lime Juice and nothing else. It beats Martinis hollow.” And Ernest Hemingway, an admirer of both Raymond Chandler and all things alcohol, was a Gimlet guy. He was seldom seen on an African safari without his Gordon’s Gin and a bottle of Rose’s Lime Juice. More recently, the Gimlet was featured as Betty Draper’s favorite drink on Mad Men. Modern-day Gimlets have taken some liberties with the original recipe. The popularity of vodka in the late 20th century led to the Vodka Gimlet. And the craft cocktail craze tends to tone down the Rose’s in favor of fresh lime juice and simple syrup, and booze up the gin in a three-to-one ratio. Just remember that if you’re ordering an old-school Gimlet, the Rose’s will drown out any subtle aromatics. So maybe save the designer gin for your Martinis. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

FOOD KNOW HOW

Bananas! A

mericans have long expressed a love for everything banana, whether as a healthy snack or for anchoring the iconic banana split. Known for packing potassium and other vital nutrients, it has also started making inroads into the cocktail culture with hotspots like The Dead Rabbit (voted “The World’s Best Bar” at the Annual Spirited Awards), which uses banana in its Guilty as Sin cocktail, and Analogue NYC, which uses Giffard Banane du Brésil liqueur in its Breakfast of Champions drink. With the launch of its banana rum, BACARDÍ is now bringing its own taste of the tropics to the U.S. market. Banana is popular among millennials, ranking as the fourth most appealing flavor, according to a study by Givaudan. As the only top flavor not yet in BACARDÍ’s rum portfolio, banana represented a key opportunity to reach millennial drinkers. With this in mind, the newly launched BACARDÍ Banana showcases a high-quality white rum with an authentic banana taste. Aromas of candied banana, caramel, and vanilla exude from the glass, while on the palate, smooth rum blends with sweet banana, burnt sugar, and butterscotch. Fueling growth in flavored spirits is the current popularity of punches. For rum drinkers, punches have become a great way to socialize with friends over a shared drinking experience, and BACARDÍ’s new banana rum offers a great new option for tropical-fueled libations. The time is ripe to give this tropical punch recipe a mix.

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BACARDÍ TROPICAL PUNCH INGREDIENTS

8 parts Bacardi Banana 5 parts Bacardi Coconut 3 parts coconut cream (whisked) 5 parts orange juice 4 parts lemon juice 3 parts simple syrup Orange slices (for garnish) PREPARATION

Add all ingredients into a punch bowl with an ice block. Garnish with orange slices.

BEING A TALES 365® MEMBER HAS NEVER TASTED THIS GOOD In addition to gaining access to exclusive Tales 365 benefits, right now new members will receive the bespoke Bartender’s Gin Challenge pack from Gin Foundry. This one-of-a-kind sampler pack features two gins handcrafted by Tristan Stephenson and Ryan Chetiyawardana to create the perfect shaken and stirred martinis.

As a Tales 365 member you’ll enjoy a number of benefits including: • Exclusive early ticket access • Special pricing on all events and select merchandise • Access to online seminar videos, podcasts and interviews • Live streams with industry professionals • Member directory and discussion boards

Join now at the Industry Rate of just $99.

www.Tales365.com *Gin Packs Available While Supplies Last

ADVANCED MIXOLOGY

THE NEXT MIX

CAUSE A STIR WITH THE LATEST MIXING INGREDIENTS

Turmeric

Utilizing the restorative elements of health foods to create “super” cocktails is totally trending with top mixologists from around the globe. The antiinflammatory properties of turmeric, along with its earthiness and complexity, make this stunning gold spice the ‘it’ ingredient. Turmeric complements both sweet and savory cocktails and can be infused into a cocktail, added as a syrup, or used as a garnish. At the Rosewood Hotel Georgia in Vancouver, head mixologist Brad Stanton incorporates turmeric syrup into his Turmeric Fizz cocktail. “I recently discovered the incredible health benefits of turmeric and wanted to utilize the ingredient’s antioxidants,” says Stanton. “Paired with tequila and dry vermouth, which add depth to the flavor and vegetal tones of the spice, the cocktail invigorates the palate with poignant spice notes while providing drinkers with rich minerals and antioxidants.” Ahmed Rahim, co-founder, CEO, and chief alchemist of Numi teas, creates his Turmerika Martini recipe by infusing the spice into simple syrup, which makes it easy to prepare on short notice. “Turmeric teainfused simple syrup allows mixologists to extract all the flavor without the sediment,” says Rahim. “The beauty of infusing with tea is the simplicity.”

Turmerika Martini INGREDIENTS

2 parts vodka ½ part Numi Amber Sun Turmeric Tea simple syrup* 1 part lemon juice Garam Masala sugar (for garnish)** PREPARATION

Fill shaker with ice cubes. Add vodka, simple syrup and lemon juice. Shake vigorously and strain. Moisten rim of a Martini glass and dip into sugar mixture. Garnish with lemon twist. *Simple syrup: Bring 1 cup water and 1 cup granulated sugar to a quick boil, stir to dissolve sugar. Add 1 tsp. ground or grated fresh ginger, 1 tsp. coriander, and one turmeric tea bag. Remove from heat and allow syrup to steep for a minimum of 30 minutes or up to two hours. Remove teabag. Use immediately or store in an airtight sealed container in the refrigerator for up to two weeks. **Garam Masala: Combine 4 tbsp. organic sugar cane and 1 tsp. Garam Masala spice blend.

Turmeric Fizz

Created by Brad Stanton INGREDIENTS

1 oz. Cazadores Tequila Reposado 1 oz. Dolin Dry Vermouth 1 oz. turmeric syrup* ½ oz. lemon juice ¼ oz. orange juice 2 oz. soda PREPARATION

Add cubed ice to Teku glass, add juices and soda. Garnish with fresh cracked pepper and dehydrated blood orange.

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*Turmeric syrup: Bring 2 liters of water to boil. Add 6 oz. fresh turmeric (skins on, smashed); reduce to medium heat for 10 minutes, stir occasionally, remove from heat, strain, and stir in 2 liters of honey. Let stand to cool.

C’MON

HAVE SOME MOONSHINE. IT’S BOURBON’S HOTTER, WILDER, YOUNGER SISTER.

C’MON LIVE A LITTLE

Shine Responsibly

OLESMOKY.COM @OLESMOKY

ADVANCED MIXOLOGY

TRICKS OF THE TRADE

Wood-Fired Cocktails Photos by Alan Weiner

Bar Manager Colin Carroll of Trifecta Tavern in Portland, Oregon, is serving up the smoke with his wood-fired cocktails. “Wood-fired cocktails are the love child of the bar and kitchen here at Trifecta,” claims Carroll. “We run a classic cocktail program, and the thought was, what can we do to further that experience? In doing this, we’ve opened a whole new realm of how to enjoy something that’s already familiar. I grew up in the mountains of Idaho, and remember on the first cold day of the season everyone would light fires, and you could smell the smoke mingled with the crisp air. I happen to think smoke can elicit a number of feelings.”

CHARRED ORANGEWOOD ALASKA #1 INGREDIENTS

Interested in adding a hint of smoky flavor to your cocktails?

1 bottle Union Gin (750ml) 1 bottle Yellow Chartreuse (750ml) 1 bottle Fino Sherry (750ml) 2 pieces orange wood (roughly size of lemon or small apple)

BATCH AND GO

PREPARATION

Check out some of Colin’s surefire tips to making them memorable.

We start by batching a large amount of a cocktail. Next, we put one to two pieces (between the size of a golf ball or tennis ball) of our chosen wood into the wood-fired oven. The trick is to get the right amount of char on the wood. Too little char and you don’t impart any flavor; too much, and you might as well drop a charcoal briquette in there. We then snuff out the smoldering wood and add it to a sous vide bag with the batched cocktail. Then we drop the temperature down to avoid any kind of evaporation that could affect the overall outcome. Then fine strain any charcoal particles and you have a product that is ready to go. Now you have this incredibly complex cocktail, and all it needs is to be stirred for chill and dilution.

CHOOSING WOOD

We typically have about ten different varieties of wood (orange wood, cherry wood, maple, Chardonnay stalks from local vineyards, even charred bone marrow!) available for smoking. From there, it’s a little research on the smoking notes and a lot of trial and error. The idea is to think of a cocktail and choose wood that would best accentuate the flavor profile. For instance, sugar maple produces a much rounder flavor with the addition of some sweetness, whereas orange wood produces much sharper notes.

EXERCISE RESTRAINT

Smoke is a bully. There is a very fine line between smoke as the perfect accent or making something that tastes like licking the inside of a fire pit.

WOOD-FIRE COCKTAILS VERSUS BARREL-AGED

Time. Time is always of the essence. With wood-fired cocktails, the volume of liquid, wood, and the amount of char can be controlled, so much more than if we used a barrel. On top of all that, there is so much room for experimentation. Is it going to give you the exact same effect as actual barrel aging? Probably not, but is anyone out there making orange wood barrels with a char level of 4?

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Combine all the spirits in a sturdy Ziploc bag. Take the orange wood pieces and char them in a wood-fired oven. Look for a nice, toasty char before removing. Once they stop smoking, place in the bag directly with the sealed spirits. Then place into a sous vide bag at 150 degrees for six hours. It is heated to 150 degrees because the evaporation temp for alcohol is 175. (Colin is trying to get a high temp without reaching evaporation. This is why the controlled temperature of the sous vide is so important.) Afterward, fine strain the contents of the bag and the cocktail is essentially ready. Combine 4 oz. with ice, stir, and strain into a coup. Finish with orange peel skin.

“Wood-fired cocktails are the love child of the bar and kitchen here at Trifecta.”

ADVANCED MIXOLOGY

CRAFTING COCKTAILS

Flavors by Cassandra Ericson

of the Forest

*** Show me what you come up with on Instagram by using #earthcocktails, and don’t forget to tag me: @cassandraericson. Cheers!

he sky’s the limit when bringing your cocktails back down to Earth. Nowadays, cocktail trends are pushing the boundaries on balancing acidic and sweet ingredients with more savory and bitter delights. Nuances of cedar, pine, spruce, herbs, and even mushrooms can be found in modern cocktails, as well as in liqueurs and high-proof spirits. In the cocktail circuit, there’s a radical shift underway in cocktail profiles. An ingredient like edible dirt is being used to garnish complex amaro-based cocktails. Earthy notes from scorched herbs like cinnamon, rosemary, and cloves are creating multidimensional charcoal and ash accents. The novice drinker might find umami and sap-like flavors to be a turnoff,

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SPRUCE GIN FIZZ INGREDIENTS

but for more adventurous palates, distilleries have started to deliver on these expressions. Some new flavors to play with are acqua di cedro (Italy), beetroot extract (found in health food stores), Douglas Fir Eau de Vie (Clear Creek Distillery), or Spruce Gin and Pink Spruce Gin (Rogue). Tinctures are another great way to capture the essence of grassy, herbal tones. By soaking fresh or dried herbs in a high-proof neutral grain spirit for an hour and then straining, a tinted herbal concoction is created, which can be used in a variety of culinary applications. For the advanced concoctionist, try making bitters using wood chips, bitter herbs like gentian root, and charred herbs.

1 ½ oz. Rogue Spruce Gin ½ oz. lavender simple syrup 6 dashes Bittermens Hopped Grapefruit Bitters ¼ oz. citric acid solution Soda water 1 egg white (optional, but highly recommended) PREPARATION

In an empty shaker tin, combine egg white and 3 dashes of grapefruit bitters. Take the spring off a strainer and put into tin, and shake until white and frothy (the spring helps to aerate the egg white faster). Add Spruce Gin, lavender syrup, 3 dashes bitters, and citric acid solution. Add ice and shake until well combined, and outer tin begins to frost. Strain over fresh ice, top with soda water using a bar spoon to pour down the side of the glass (this will help keep the layers of egg and drink separated). Garnish with a lavender sprig.

ADVANCED MIXOLOGY

THAT’S THE SPIRIT

in the spirit of sake SAKÉONE LEADS THE CRAFT BREWING SAKE MOVEMENT IN AMERICA.

Everything about sake is unmistakably Japanese; from the packaging to the centuries-old brewing methods (traditional Japanese techniques use local developments like meticulous koji [mold] production and rice polishing). Isn’t it surprising then, that there are breweries producing the spirit right here in America? Not really. SakéOne has been producing their awardwinning Oregon craft sake on American soil for the past 20 years. Of course, given this country’s craftcultural moment, along with the recent increase in imported, high-end sake, the time has never been more aligned to change the perception of sake.

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While Japanese brands have thousands of years of history backing their sake with vast styles of rice, numerous sake yeasts, highly specialized equipment and brewing knowledge all at their disposal, there is an overlooked vital aspect: sake is best served fresh, so the closer you are to the source the better your sake will taste. American sake brewers, with the help of their Far East friends, have begun to understand what it takes to make high-quality, small-batch sake. Relatively speaking, American sake brewing is still in its infancy, but today’s brewers are hopeful that drinkers will reconsider sake. Our timeline follows the progression of American sake making and its inception into today’s craft culture.

1945

1908

1889

Sake becomes available in Hawaii as a luxury Japanese import.

The Honolulu Japanese Sake Brewery Company is established. Taijiro Sumida establishes one of the first sake breweries outside Japan. He develops techniques for brewing sake from Californian rice.

American soldiers stationed in Japan return home with a taste for sake. Americanproduced sake is Japaneseowned and mostly supplied to Japanese restaurants.

1977 – 1989

Some of the biggest names in Japanese sake open satellite breweries in the United States.

1973 – 1975

Sake production in Japan hits a historical peak and has since been declining (Primarily due to a reduction in sales of futsu grade or non-premium sake. Premium sake production is actually on the rise.)

1979 Ozeki Sake (Hollister, CA) is established. 1982 Takara Sake USA (Berkeley, California) is established. 1987 Yaegaki USA (Vernon, California) is established. 1989 GekkeikanSake (Folsom, California) is established.

1899

Sake imports drop drastically when a 600% import duty was imposed upon it, as part of an effort to discourage immigration.

1970

1920

Japanese sake brewers appear along the West Coast, particularly in Hawaii and California. But most companies do not survive the Prohibition era.

Sake revival mirrors the growth of Japanese business travel in the states. Local production using American rice and water is revisited.

1975

Tohru Murai, part of the family that owns Momokawa Brewing of Japan dreams of “putting sake on every dinner table in the world.” He forms an equity partnership with an American businessman to establish a domestic (U.S.) sake production business. This joint venture is cancelled when the partner dies unexpectedly from an illness.

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1992

1997

Tohru Murai and American entrepreneur and sake enthusiast, Griffith Frost, join forces to create Momokawa Sake, Ltd. The name is later changed to “SakéOne” to reflect the company’s goal of being the number one premium sake company in America.

SakéOne builds and opens its kura and begins its place as America’s first premium sake brewery. It is the first U.S. sake brewery to be 100% dedicated to premium (ginjo grade and higher) sake. It is established in Forest Grove, Oregon because of the pristine water of the east slope of Oregon’s coastal range.

1999

2002

SakéOne embarks on a mission to encourage trade and consumers to serve and enjoy premium sake chilled and in wine glasses, much like a white wine.

SakéOne Master Brewer, Greg Lorenz is hired. A microbiologist by training, Greg is tutored in saké brewing by master brewers from Momokawa Brewing of Japan (Aomori prefecture), Yoshinogawa (Niigata prefecture) and Hakutsuru Brewing of Japan (Hyogo prefecture).

1998

1992-1997

SakéOne imports sake from Japan and uses American marketing principles to design Americanized, English sake labels using the brand name “Momokawa.”

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First American brewed sake crafted and bottled in Forest Grove, Oregon by SakéOne under the Momokawa and Moonstone labels. Moonstone is the first flavor infused sake ever produced in the U.S. The brands gain national distribution in 44 states in the first six months.

2004

2000

The first “The Joy of Sake” event is held in Honolulu. It hosts the U.S. National Sake Appraisal, held in conjunction with the Japan National Research Institute of Brewing.

Honolulu’s “The Joy of Sake” event is held for the first time in New York City.

2006

SakéOne launches its g brand. It’s uniquely shaped black bottle is an innovation in sake marketing and packaging in the U.S. “g” stands for “genshu,” a sake bottled at the alcohol level achieved during brewing. It’s package design emphasizes the bolder, more pronounced flavors and intensity of genshu sake.

2013

2009

SakéOne garners 53% share of premium sake in U.S. retail chain market.

2011

SakéOne produces a Sake Cocktail Guide featuring renowned mixologists to introduce trade and consumers to different ways to “mix-up” their sake enjoyment.

SakéOne introduces g fifty, its first saké brewed using rice polished to Daiginjo grade – 50%.

2014

WSET (Wine & Spirits Education Trust) introduces a Level 3 Advanced Sake Award.

2010

SakéOne is the first sake brewery to produce and sell sake in a keg introducing Momokawa Organic Junmai Ginjo sake on tap.

2010

2008

Blake Richardson is credited with launching the Moto-i microbrew in Minneapolis, marking the first sake brewpub in the United States.

Momokawa “Ruby” Junmai Ginjo wins Silver Medal at U.S. Saké Appraisals – a first for a U.S. craft brewed sake.

2010

SakéOne launches an online SakéOne-01 (101) training and test module for distributors and trade on its website.

2013

International Sake Day (October 1) is established, showcasing American styles of sake, while honoring and emulating the production of Japanese sake.

SakéOne produces a copyrighted saketasting aroma and flavor wheel — a concept innovated years ago as a vocabulary-inducing tool for wine tasting. Listed around the perimeter of the sake wheel are such aromas and flavors as steamed rice, wet leaves, pine, green tea, celery, hay, and ginger. CHILLEDMAGAZINE.COM

2015

American Marcus Pakiser, Director of Saké, NW States for Young’s Market and one of SakéOne’s early employees, is assigned Sake Samurai. The Sake Samurai Association (Japan Sake Brewers Association) gives this title annually to individuals who contribute to the appreciation or promotion of sake internationally and domestically.

2017

SakéOne celebrates 20 years of brewing craft sake in America. Its Oregon craft brand Momokawa is the number one craft sake brand and the fifthlargest selling sake brand overall in retail in the United States. The craft brewery is not only largest in the U.S., it also imports sake portfolios from five different Japanese sake breweries since 1992.

2016

Sake education and training in the U.S. is on the rise, along with the number of Certified Sake Sommeliers. Experts like John Gauntner are devoted to educating drinkers about sake.

2015

Blue Current Brewery starts in Kittery, Maine.

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ADVANCED MIXOLOGY

BRAND SPOTLIGHT

Ole_Smoky _ and Outsiders Shine in Clever Partnership Photos courtesy of Ole Smoky Distillery

Enter the sweepstakes today at

olesmoky.com/campaign/outsiders-sweepstakes Good luck!

“Born from heart and history: Born from Appalachian mist.” Ole Smoky’s website embraces the brand’s history of families entrenched in mountain life, of a community that trusts each other, but no one else. Like Ole Smoky’s bootlegging past, filled with secrecy and pride, the Farrell clan at the center of the WGN America’s series Outsiders is equally steadfast and independent. Is it any wonder that a partnership was in the offing? Co-branding is rampant these days, but when it works, it works. It’s unlikely that there is any other show on TV that so perfectly encapsulates the moonshine mentality as Outsiders. The Farrells are, as described by WGN America’s website, “living off the grid and above the law.” This fierce brand of independence echoes the roots of moonshine itself. Along with the limited edition Outsiders Farrell ’Shine bottling, there will also be a national sweepstakes that offers the winner a chance to live off the grid in the Appalachian Mountains and make moonshine at the Ole Smoky Distillery. Even if you aren’t given to isolationist leanings, how could you pass up the chance to make your very own white lightnin’ in the fresh, crisp air of the Tennessee mountains?

APPALACHIAN SOUR INGREDIENTS

1 ½ oz. Ole Smoky Outsiders Farrell ’Shine 1 oz. sour mix 2 oz. ginger beer 1 oz. fresh squeezed lime juice Ole Smoky Moonshine Cherries (garnish)

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PREPARATION

Build all ingredients in a glass filled with ice. Garnish with Ole Smoky Moonshine Cherries.

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SHAKING AND STIRRING

BY THE DUTCH BATAVIA ARRACK

Distilled on the island of Java, By The Dutch Batavia Arrack is a unique style of rum made with sugar cane and a small amount of the local red rice, which is added in the fermentation process. After aging for up to eight years, the result is a rich, nuanced rum, ideal for cocktails and even suitable for baking. Batavia Arrack takes its name from Java itself, which was formerly known as Batavia while under the control of the Dutch East Indies.

MAI TAI 1944 INGREDIENTS

2 oz. “BTD” Batavia Arrack 1 oz. fresh lime juice ½ oz. orange curacao ¼ oz. orgeat ¼ oz. simple syrup Lemon and mint (for garnish) PREPARATION

Add ingredients to cracked ice and stir. Shake and strain into a tiki mug. Garnish with lemon and mint.

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LAUNCHES

DRY TOWN GIN

With Dry Town Vodka as the base, Dry Town Gin is then distilled with juniper, orris root, orange, lime, angelica root, black pepper, ginger, lemongrass, French lemon verbena, and sage. Using a soak and vapor process, the gin offers a piney, citrus-forward flavor.

THE OUTLAW INGREDIENTS

1 ½ oz. Dry Town Gin ¾ oz. fresh lime juice ¾ oz. Amaro 3 oz. ginger beer Lime wheel (for garnish)

OLD ELK DISTILLERY NOOKU CREAM

Old Elk recently took home the award for Colorado Distillery of the Year at the New York International Spirits Competition. Old Elk’s Nooku is the first true bourbon cream, using only Old Elk’s bourbon with real, fresh cream. With the distinct boozy kick of the bourbon, Nooku is silky smooth with flavors of vanilla and toffee.

NOOKU FIZZ INGREDIENTS

1 oz. Old Elk Nooku Bourbon Cream 1 oz. Dry Town Vodka ½ oz. fresh lemon juice PREPARATION ½ oz. simple syrup Combine all ingredients in a Collins glass. 3 oz. soda water Fill with ice. Garnish with a lime wheel. Lemon zest (for garnish) PREPARATION

Combine all ingredients except soda water in a cocktail shaker. Add ice and shake vigorously for about 10 seconds. Strain into a Collins glass filled with ice. Garnish with lemon zest.

JARDESCA

This boutique aperitif from Sonoma is a blend of proprietary blend of white wines, infused with ten botanicals including pink peppercorn and bay leaf, as well as pink grapefruit. Fortified with a double-distilled eau de vie, Jardesca can be served over ice or as a cocktail ingredient.

GARDEN PARTY INGREDIENTS

2 oz. Jardesca California Aperitiva 1 oz. Hendrick’s Gin 1 oz. lemon juice 1 oz. simple syrup ½ oz. egg whites Angostura bitters 1 sprig rosemary 1 sprig thyme Dried rosebud PREPARATION

Dry shake all ingredients together to froth the eggs, then shake with ice to release the herbs’ aromatics. Fine strain into a coupe, and garnish with thyme, rosemary, dried rosebud, and a few drops of Angostura bitters.

OPIHR GIN

Opihr Gin is a unique style of London Dry Gin, distilled using exotic botanicals, herbs, and spices from along the Ancient Spice Route. Opihr epitomizes the exotic intensity of the Orient, combining high-quality gin from England’s oldest distillery with handpicked botanicals. Opihr is a legendary region famed for its wealth and riches, which prospered during the reign of King Solomon.

DON CICCIO & FIGLI C3 CARCIOFO LIQUEUR

In time for the artichoke festivals that pop up all over Italy in the spring, Don Ciccio & Figli has released their artichoke liqueur. Based on a traditional recipe from 1911, the bottling is bitter aperitivo with infusions of three types of California-grown artichokes, cardoons, grapefruit, and 18 botanicals. It is then barrel-aged from 12 months and has an ABV of 23%.

THE RED SNAPPER

A LOSS FOR WORDS

INGREDIENTS

2 oz. Opihr Oriental Spiced Gin Tomato juice 4 dashes Worcestershire sauce 2 dashes tabasco sauce Squeeze of lemon juice Pinch of salt and pepper Celery stick (for garnish) PREPARATION

1 ½ oz. malted rye whiskey ¾ oz. Don Ciccio Carciofo Liqueur ½ oz. Bols Genever ¼ oz. Fenugreek Gomme 1 dash angelica root bitters PREPARATION

Combine all ingredients, stir, and serve over a hand cut ice sphere.

Fill a tall glass with ice, pour in Opihr Oriental Spiced Gin and add Worcestershire sauce and tabasco sauce, lemon juice, salt and pepper. Top with tomato juice. Garnish with celery stick.

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Thank goodness the world is full of variety. Who wants the same old thing, day in and day out? One of nature’s most impressive attributes is diversity, displayed in the variety of colors, shapes, sizes, tastes, textures, and flavors of all things. Whether it’s in a dish or a drink, every ingredient is distinctive, which makes the flavor of what we create unique. In this issue of Chilled, we’re celebrating flavor diversity and the individuality of ingredients. The quest for what’s fresh and different empowers bartenders with a grand mixing arsenal, strengthening their ability to create memorable drinks. We’re featuring the new and next flavors hitting bars and of course, no flavor discussion would be complete without a shout-out to gins. But we also give a nod to vodka, Irish whiskey, Japanese sake, and craft beer. At Chilled, we place high value on the inclusion of ingredients of all kinds. Bartenders are a group of diverse men and women with a common denominator: a passion for creating unique and flavorful concoctions. We value their differences and welcome choices, original thoughts, and awe-inspiring innovations. Bartenders tell a story with their drinks, each one representing a time and place in their lives and putting them in a unique position to share and move conversations forward. Clive Owen’s portrayal of a bartender in Campari’s Red Diaries series’, Killer in Red embodies this idea perfectly: enlightened drinkers, brimming with originality, who are striving to create moments in life by making their own movie (co-starring a flavorful cocktail, with a bartender directing the show). Let’s raise our spirits to our differences, the common characteristic that unites us all.

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By Lesley Jacobs Solmonson Photos courtesy of Campari USA

The

Campari Red Diaries Every Cocktail Tells a Story

KILLER IN RED INGREDIENTS

¾ oz. Campari ¾ oz. Cinzano 1757 Bianco ½ oz. Grand Marnier ¾ oz. Chamomile Gin Drop of rose essence PREPARATION

Pour all the ingredients into a mixing glass filled with ice and stir with a bar spoon. Strain the cocktail into a chilled coupe. Finish with a drop of rose essential oil and serve.

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“Creating cocktails is a very personal thing,” says Julie Reiner, co-owner of Clover Club, Leyenda, and Flatiron Lounge, and the narrator for the first installment of the Campari Red Diaries. This year’s “diaries” series of short films is a departure from the iconic Campari Calendar, with its often-provocative photos of famous women draped in red, their only company a bottle of Campari. The new direction is equally evocative, but more personal, leaving behind still photography for the magic of film. Each month, a new short film narrated by a globally renowned bartender and featuring a Campari drink of his or her creation will be released, championing the credo that “every cocktail tells a story.” The bartender series is preceded by the short film Killer in Red, written and directed by Paolo Sorrentino and starring acclaimed actor Clive Owen. It tells the story of how the Killer in Red cocktail was created through the eyes of Floyd, an infamous 1970s bartender with a talent for serving each guest the perfect cocktail, a cocktail that can see into their past and foretell their future. For Clive Owen, committing to the project was a fait accompli. “I loved the fact it was a short movie with a proper story, as opposed to a two-minute commercial,” he explains. “On the day I arrived in Rome for the shoot, we visited a bar and I was taught to make a number of the different cocktails that make an appearance throughout the film,” he explains, adding with self-deprecating humor, “I think I must have been okay at it since Campari didn’t opt to use a hand model … I made them all myself! I’ve learned that the art of cocktail making is so very specific, and I have to admit, I do look at bartending a little differently now.”

The Campari Red Diaries

On the set with acclaimed actor Clive Owen Killer in Red sets the stage for the short films to come, capturing the idea that every cocktail tells a story by literally telling that story. For Julie Reiner, the film story behind her Kula Negroni was inspired by Hawaii, where she was raised, saying that it is like “a dreamlike memory of the island.” And as we watch Reiner mixing the Kula Negroni intercut with her island memories, we understand how bartenders stir a little bit of themselves into every cocktail. “We all reach for what we know when mixing drinks,” says Reiner. “A bartender’s personal experience can have a huge impact on their cocktail stylings.” Reiner used to buy strawberries from organic farms on Maui, and now, when she goes home, she makes strawberry-infused Campari for everything from Americanos to Campari and Soda to Spritzes.

“... CAMPARI IS TRULY THE EPITOME OF CLASS AND STYLE, AND NEVER GOES OUT OF FASHION.” -JULIE REINER

Thus, the Kula Negroni was born. Owen’s turn as Floyd is measured Reiner finds that the strawberries and sensual. When he serves the soften the Campari, making it eponymous cocktail to a breathtaking very summery and fruit-forward. brunette in a Campari red gown, it is “Campari is very versatile,” she says, the beginning of a seduction. He asks “working well in so many styles of her, “So, how many chances do we have?” implying a future rendezvous. Kula Negroni creator Julie Reiner drink. There are so many amaros on the market now, and they come in She replies, “In this case, two. One sweet and one bitter,” to which he smoothly and out of style, but Campari is truly the epitome of responds, “Just like this cocktail.” Intoxication, both class and style, and never goes out of fashion.” Rather like a brilliant bartender or the perfect cocktail. alcoholic and amorous, has begun. CHILLEDMAGAZINE.COM

In Like Gin By David Perry

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yths of creation can often be cloaked in fallacy. Franciscus Sylvius really did exist, really did live in the 17th century, and really was a physician; but he wasn’t Dutch, and he never invented gin. Jenever, modern gin’s great-grandpappy, showed up in the 13th century, and after inciting off a few riots in the 18th century, modern-day gin hit the top of the heap in the 1920s to become the spirit of choice … and then crashed in the 70s.

There was no public scandal, no corporate corruption; gin was suddenly “out.” It was too strong, too complex, too coniferous. Everything that made it a prince of the Jazz Age made it a pauper with the rock ‘n’ roll crowd straight through to heavy metal. But speak to any barman worth his salt today and you’ll learn pretty quickly that’s all ancient history. From Bombay Sapphire, whose introduction back in 1987 is seen by some as kicking off gin’s resurgence, to newcomer Bulldog, distillers today readily admit the spirit has a “juniper-forward” reputation and an adults only ABV. But the latter is a subtle selling point.

BREAKFAST IN BOMBAY

Created by Boston Mixologist Schuyler Hunton (cocktail won Bombay Sapphire’s 2016 Most Imaginative Bartender Competition) INGREDIENTS

2 oz. Bombay Sapphire Gin ¾ oz. compound grapefruit Earl Grey oleo ½ oz. lemon juice ½ oz. egg white Adam Elmegirab Teapot Bitters (for garnish) PREPARATION

Combine all ingredients in a shaker, hard shake and double strain into a coupe glass. Garnish with a spritz of bitters in the center of the cocktail.

“When creating a full-flavored gin to be used in cocktails, making a high-proof spirit allows for the softer more delicate botanicals to have some legs,” explains Monkey 47 Gin’s Keli Rivers of the chemistry behind the kick. Further, Carl Nolet Jr., of Nolet Spirits USA tells Chilled: “In creating NOLET’S Silver Gin my family was led by the proof needed to balance the signature botanicals. Spirits with higher proofs tend to hold their own more in a cocktail.” Therein is gin’s redemption; instead of bringing the proof down to, say, vodka strength, distillers are keeping gin’s historical ABV right where it is so they can go gonzo with the botanicals. Unlike vodka, gin never experienced shear between the flavored and nonflavored camps because it was always flavored. Modern producers have taken that ball and run with it, much to the mixologist’s delight.

Citrus? Sure! Turkish rose? Absolutely. Licorice? Why not? Unique flavor profiles are directly responsible for today’s “ginnaissance.” Industry observers declared 2016 the Year of Gin after record-breaking sales in the UK rose 16%. The British Wine and Spirit Trade Association also noted exports hit record volume, reaching nearly $200 million in the U.S. in 2015, up 553% in the past decade. “As we see it, the gin boom is far from over,” Humphrey Serjeantson, research director of The International Wine and Spirit Research, was quoted in The Guardian last year. “Gin is set to continue its long-term repositioning from ‘mother’s ruin’ to an exciting and dynamic category.” So dust off the old school Gimlet and Martini recipes, or get unorthodox and serve it straight. Some gins, such as Rutte, are made to be served neat. But the more things change, the more they stay the same; in days of yore, juniper and turpentine made gin’s staggering potency palatable and that holds true today. Producers, chiefly topshelf ones, uphold gin’s refreshing, arboreal ingredients and high ABV. That’s good, because along with gins skyrocketing popularity is a supporting cast of botanicals worthy of an Italian opera. Asking a gin distiller to list its botanicals is like asking a magician to reveal his secrets. There will be some common denominators like orris root, orange peel, and angelica. Hendrick’s has 11 of them, including cucumber coming up from behind; NOLET’s Silver Dry Gin adds peach and raspberry to its exotic Turkish rose and Monkey 47 counts spruce shoots and lingonberry among its 47 botanicals. The aptly named Nautical Gin is refreshingly upfront about using kelp. Yes, kelp. “Consumers are more knowledgeable, savvy, and interested in cocktail culture and spirits more than ever before, so new and different flavors are becoming more accepted and appreciated,” states Paige Micklem, brand manager for Hendrick’s.

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In Like Gin

2 8

3 1 RAINDROPS ON ROSES

Created by Matthew Corbin, Lead Bartender, Chefs Club Aspen INGREDIENTS

1 ½ oz. NOLET’S Silver Gin 1 oz. blackberry sage syrup ¾ oz. lemon juice 1 oz. kombucha Rose petal (for garnish) Rosewater (for garnish)

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PREPARATION

Add ingredients to a mixing tin with ice: shake and double strain in a rocks glass over crushed ice. Top with 1 oz. hibiscus, rose, elderberry kombucha (prosecco can be used as a substitute for kombucha). Garnish with a rose petal and a spritz of rosewater over the top of the cocktail for aroma.

1 Boodles

Boodles is a production proper British gin. It’s made from English wheat, distilled in a rare Carter Head still in Cheshire, bottled in Essex, and packaged in Scottish glass with labels made in Wales.

2 Bulldog

Reinvented London Dry Gin to create a smooth, balanced liquid with a citrus base. It’s a pliable and versatile product with multiple layers of flavors for maximum mixability. Triple-distilled neutral grain spirit made with only the finest British wheat and water and in fourth distillation the transformation happens, where unique blend of botanicals in their natural format are added.

3 Caorunn

Hand-crafted redefined. Botanicals handpicked and individually weighed by Master Distiller Simon Buley using a set of Avery scales to ensure consistency. Very slow infusion process 12 liters per minute, in small, 1,000 liter batches, which allows strict quality control.

4 Monkey 47

Nestled close to the Black Forest, in southern Germany, Monkey 47 distillery took more than two years to dream up before it was built by hand using time-honored methods and specifications. Since gin is defined as a combination of spirits distilled from herbs and fruits, what better place to set up a distillery then on the fringe of the Black Forest?

So bartenders must experiment with different brands to see what works best for them, but the creativity of the distillers is inspiring a certain sense of fearlessness behind the bar. Always a versatile spirit, gin has long been one of the “five clears” in the speed rack for ready mixing, but now, as it was a century ago, it can once again be the star. Several gin producers have published entire recipe books incorporating the latest trendy flavors that are ready and waiting for the adventurous mixer. While mysterious notes and innovative finishes open a whole new world of cocktail possibilities, bartenders should call upon their experience and powers of observation of their clientele to determine if something’s great or mediocre. After all, there are trends, and then there are fads—remember the pumpkin craze of 2014? “The thing about trendy flavors is that trends fall out of fashion,” cites Tom Walker, gin enthusiast and bartender at Fresh Kills Bar in Williamsburg, Brooklyn, representing Boodles. “Juniper and citrusy gins will always be market leaders as they mix well in everything, including classics like Martinis and Negronis.” In other words, classics became classics and stayed so for a reason. So, it’s fine to hop on a bandwagon, but know when to hop off. And have fun in between. History is on your side.

5 Nautical

The first time you open a bottle of Nautical American Gin, the aroma immediately gives a slight coastal, sea salt smell from one of the most notable and unique botanicals in their recipe, Pacific Kombu. Once you take a sip, there are hints of pepper, mineral, lemongrass, cinnamon and grapefruit (just to name a few) without being too juniper-forward, or favoring one particular essence that could mask the others.

6 Rutte

Rutte is small-batch artisanal gin crafted at the smallest distillery in The Netherlands. Made with 100 percent natural ingredients, using only fruits, botanicals and nuts and never any artificial colors or flavors.

7 50 Pounds

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 the brands idea that a product needs to tell a story to distinguish itself.

8 Nolet’s

For years, gin has been recognized as a juniper-forward spirit, but more recently different interpretations are appealing to consumers who like to be surprised and discover new flavors. The floral and fruit-forward botanicals of NOLET’S Silver, Turkish rose, peach and raspberry, allow consumers to find an approachable gin without that juniper-heavy flavor.

HENDRICK’S GIN & TONIC

DARNLEY’S DELIGHT

INGREDIENTS

2 parts Hendrick’s Gin 3 parts tonic water Sliced cucumber rounds (for garnish)

¾ oz. Darnley’s View Gin 1 ¾ oz. pineapple juice ½ oz. of Boissiere Extra Dry Vermouth Dash of simple syrup Dash of pasteurized egg white Angostura bitters (for garnish)

PREPARATION

Fill a highball glass with cubed ice. Combine all ingredients and give a gentle stir. Garnish with 3 thinly sliced rounds of cucumber. (“The Hendrick’s G&T must always be garnished with a slice of cucumber to bring out the cucumber so curiously infused in Hendrick’s Gin,” advises Paige Micklem.)

PREPARATION

Pour all ingredients into a shaker over ice and shake rapidly. Double strain into a sherry goblet. Garnish with 3 drops of Angostura bitters.

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Garden Variety Gin By David Perry Photos courtesy of Rutte Dry Gin

“GENUINENESS ONLY THRIVES IN THE DARK, LIKE CELERY.” - Aldous Huxley (1894-1963) in is like that annoying teacher’s pet that got away with everything. While certain alcohols have to taste a certain way (vodka, historically, is flavorless), gin has had a stampede of botanicals from the very beginning. But when Rutte recently introduced its Celery Dry Gin, even connoisseurs raised a collective eyebrow.

“Rutte has always thought out of the box,” says Benjamin Carlotto, Vice President of Trade Marketing and Advocacy for Royal Dutch Distillers, without a hint of apology. “And we’ve been using celery (the leaf) for about 140 years. It’s been one of our botanicals for a long time.” Thus, while Rutte’s new brainwave is still juniper-forward, having the celery up front rounds out the spirit and was a logical evolution. Moreover, it neatly fits into what is an underrepresented taste in alcohols: savory. At 43% ABV, Rutte Celery is in the middle ground in terms of kick, and with a supporting cast including juniper, coriander, angelica, orange peel, and cardamom, this gin is particularly wellsuited for garden-y cocktails like a Red Snapper. “Or a Gibson, a Gin and Tonic, even a Margarita,” adds Carlotto. “Anything that

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is acid-based or citrus-based; anything with a more pungent flavor. It complements that celery note, that savory note.” With a clean, pleasant mouthfeel (and some perceived saltiness), Rutte Celery Dry Gin sticks close to the light, refreshing experience for which gin is known. It is, in fact, a family tradition: the ultimate feel-good “little guy” story. Rutte is the smallest of its kind in the Netherlands, still distills in the same home it did when founder Simon Rutte concocted his first spirits in 1872, still maintains a 100% natural recipe, and still remains a family business spanning seven generations. Tradition only goes so far, however; the distillery takes great pride in its brand-new Vulkaan 4 copper pot still. While Rutte is certainly historic, it may still be relatively unknown to American mixologists, having only been in the market since 2015. Carlotto admits that an unusually flavored gin may be just the attention-getting device the distiller needs in a highly competitive business. “But celery is not just a marketing ploy,” declares Carlotto. “Celery is actually a really great ingredient for gin. Gin is light and bright and fragrant, and celery is perfect within that category.”

CELERY BASIL SMASH INGREDIENTS

2 oz. Rutte Celery Dry Gin ¾ oz. fresh lemon juice ¾ oz. simple syrup (1:1) 9 basil leaves (one for garnish) PREPARATION

Muddle basil in a shaker. Add other ingredients with ice, shake vigorously, and double strain over fresh ice into a rocks glass. Garnish with a basil leaf.

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The Golden Age of

IrisH

whiskey By Mathew Powers | Photos courtesy of Walsh Distillery

“It is beginning to dawn on the country as a whole that Irish whiskey is back from the wilderness... a lovely feeling that an old friend has returned.” 74

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hose words spoken by Bernard Walsh, founder of Walsh Whiskey Distillery at Royal Oak in County Carlow, Ireland, demonstrate his passion for helping the Irish whiskey industry return to glory. “We are a small country with no natural resources to speak of other than our people,” explains Walsh. Indeed, the Irish have stuck together throughout history and endured plenty of hardships along the way, but have always persevered. That same tenacity has helped revive the Irish whiskey industry. Despite a distilling legacy that dates back 11 centuries, pure Irish whiskey nearly disappeared in the 1980s. However, a new Golden Age has arrived, and more than 20 Irish whiskey distilleries are expected to dot the Emerald Isle by 2018.

The Walsh family opened its new County Carlow distillery on the 100th anniversary of Ireland’s Easter Rising. Not only was it special for the Walsh family, but it also celebrated Ireland’s determination to regain its independence, as well as recapture its prominence within the modern whiskey world. The establishment of the Irish Whiskey Association (in 2014) helps foster industry growth, but it also seeks to “protect the intellectual property of Irish whiskey so that it cannot be passed off by counterfeiters,” said Walsh. According to Walsh, for Irish whiskey to be authentic, it should be “triple distilled, which does give the taste profile a smoother (and in some ways sweeter) taste compared to Scotch and Bourbon. Also, we have our own special variety of whiskey, made by a single distillery from a mixed mash of malted and unmalted barley and distilled in a pot still.” And the same climate that blesses the Irish with endless greenery also nurtures bountiful amounts of Irish grain, perfect for maturing whiskey. The arrival of the County Carlow distillery ended a 200-year distilling hiatus for that location, but reclaiming history is only part of the story. Walsh was

thrilled that his distillery, and others like it, also “allowed new generations to discover Irish whiskey at a time when people, millennials in particular, were looking for something new and different to explore.” And unlike the past, today’s whiskey drinker includes both men and women. Americans and all their love for both whiskey and Irish culture have also helped provide a substantial boost to the Irish whiskey industry, which Walsh expects will grow as more distilleries arrive and subsequently offer more variety. The Walsh family even uses American oak casks to age some of its whiskey. “In the early 2000s, I was really impressed with what was happening with U.S. whiskey and bourbon. By maturing our whiskeys in top-quality American barrels we were able to create and develop a connection between American and Irish whiskey,” noted Walsh. For Americans new to Irish whiskey, American Oak offers familiar flavors that allow one to transition between American and Irish whiskey easily. For the rest, it’s just another great way to enjoy Irish whiskey. Sláinte!

Bernard Walsh, founder of Walsh Whiskey Distillery CHILLEDMAGAZINE.COM

Lime

Itâ&#x20AC;&#x2122;s Time for

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By Lesley Jacobs Solmonson Photos courtesy of Absolut

When it comes to flavored vodka, consumers are moving away from the overly bizarre and cloyingly sweet (remember Froot Loops, cotton candy, and Cinnabon flavors?) to more traditional flavors, especially citrus-based flavored vodka. Classic citrus flavors are simple, easy for bartenders to play with, and offer a fresh, crisp taste profile. Enter vodka and lime. It’s such a natural combination you have to wonder why Absolut Vodka didn’t create it sooner. The reason is simple: “Perfecting the complexity of lime flavor is no easy feat,” says Nick Guastaferro, director of Absolut Vodka, Pernod Ricard USA. “While limes are one of the most favorite garnishes for cocktails, it’s actually a very dynamic and complex citrus.” So complex that Absolut has waited patiently until the company hit upon the distinctive citrus flavor– full bodied with a light finish. Along with Absolut Mandarin and Absolut Citron (which was created 20 years ago and still the best-selling citrus vodka), Absolut Lime completes the triumvirate of the company’s citrus portfolio. To capture the true complexity of the lime flavor, it took a variety of approaches. First, Director

Must Mix

of Sensory Design Per Hermansson developed a profile that blended Absolut Vodka and citrus. Then, National Mixologist Kevin Denton tested the blend to ensure it would appeal to the U.S. market, both solo and featured in cocktails. The end result is a spirit that, Guastaferro says, “is smooth and rich with a distinct note of freshly pressed lime and a slightly sweet and fruity finish.”

All cocktails created by Kevin Denton, National Mixologist, Pernod Ricard USA

THE MATCHA

THE LIME BASIL

INGREDIENTS

1 ½ oz. Absolut Lime 1 ½ oz. fresh pressed green apple juice ½ oz. fresh lime juice ¼ oz. simple syrup ½ oz. matcha powder

2 oz. Absolut Lime 1 oz. fresh lime juice 3-4 large basil leaves ¾ oz. simple syrup

PREPARATION

Shake all ingredients, then fine strain into a glass.

PREPARATION

Lightly muddle basil, add ingredients, shake, then strain over fresh ice.

A SWIZZLE WITH CASSIS

ABSOLUT LIMELIGHT

INGREDIENTS

2 oz. Absolut Lime 1 oz. fresh lime juice ½ oz. agave nectar 1 oz. Crème de Cassis

2 parts Absolut Lime 2 parts soda 2 parts ginger ale ½ part fresh lime

PREPARATION

Swizzle ingredients except cassis in a highball glass. Pour cassis on top.

Build in a highball over ice. Garnish with lime stirrer skewered with accordion cucumber.

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PERFECT PAIRINGS:

WHISKEY AND BEER

What’s better than having two of your favorite things together? By Mathew Powers Sipping on Irish whiskey or grabbing a pint at an Irish pub is as traditional as admiring the Emerald Isle’s lush green hills. After all, pairing whiskey and beer is a no-brainer, given their shared ingredients including barley, yeast, and water. Whiskey is, in effect, distilled beer. And now, with a little modern innovation, those two drinking traditions have merged into one Irish whiskey: Jameson Caskmates. Conor Breen, Jameson ambassador, exclaimed, “Whiskey and beer are, undeniably, two of Ireland’s esteemed goods, and to see them pair together is certainly gratifying.” Back in 2013 at a pub (fittingly), longtime friends Dave Quinn, master of whiskey science at Jameson Distillery, and Shane Long, head brewer at Irish microbrewery Franciscan Well, began talking. First, they discussed aging stout in Jameson barrels, a common idea these days. But Quinn and Long took it one delicious step further. After infusing the stout with the whiskey flavors, the stout-seasoned barrels are sent back to the distillery to be refilled with Jameson Original.

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The result is a triple-distilled, once-stouted Irish Jameson Caskmates creation that “captures a different essence, providing a whole new experience, with an array of flavors, including marzipan, chocolate, butterscotch, and charred oak,” explained Breen. Best served at room temperature, Jameson recommends drinking it neat, or with a light stout on the side. But any new drink will inspire mixologists, too. “We’re continuing to see whiskey cocktails evolve,” said Breen. “We’re seeing coffee used more frequently in cocktails, which is a perfect pairing with Caskmates and it’s a trend we love.” Breen added, “One crowd-pleasing cocktail is the Eye Opener. It adds beer, as well as cold brew coffee, to perfectly complement Caskmates’ tasting notes. In addition to solely pairing Caskmates with stout beer, an interesting cocktail incorporating both Jameson Caskmates and stout beer is the Dublin Duo, which features Kahlúa as well.”

S I D E

B A R

Eye Opener INGREDIENTS

1 ½ parts Jameson Caskmates ¾ parts ginger-brown sugar syrup* 3 parts cold brewed coffee 1 part stout PREPARATION

*Ginger-brown sugar syrup: Combine equal parts fresh ginger juice with dark brown sugar in a blender. Blend until fully incorporated. Stir all ingredients but stout over ice, strain into mini stout glass. Dry shake stout, layer on top of the cocktail.

Dublin Duo INGREDIENTS

1 ½ parts Jameson Caskmates ½ parts Kahlúa Stout beer PREPARATION

In a rocks glass add Jameson and Kahlúa and stir, add ice and top with a splash of stout and stir again.

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Fruity By Mathew Powers

Beer

mmm..

TODAY’S IMBIBERS HAVE A LOVE AFFAIR WITH DRINKS THAT ARE HANDCRAFTED, INVENTIVE, FRESH, AND ABOVE ALL ELSE, FLAVORFUL. WHEN IT COMES TO BEER, THE MOMENT IS RIPE FOR BREWERS TO TAKE ADVANTAGE OF MOTHER NATURE’S MOST DELECTABLE OFFERINGS BY ADDING FRUIT TO THEIR BREWS. LISA RUDMAN, MARKETING MANAGER FOR REDD’S BREWING COMPANY (MILLERCOORS), EXPLAINED, “MILLENNIALS GREW UP WITH A VARIETY OF FLAVORFUL OPTIONS IN THEIR NON-ALCOHOL BEVERAGES (JUICES, SPORTS DRINKS, SODAS), SO IT’S ONLY NATURAL THAT THEY WOULD EXPECT THE SAME FROM THEIR BEERS.”

One should not confuse fruit-forward beer with cider, which involves fermented fruit juice instead of fermented malt. One of the most recognizable fruit-forward brews comes from Redd’s. In 2012, they introduced their signature Apple Ale. Its success led to the development of Strawberry and Green Apple Ales. Rudman explained, “The low malt and bitterness make Redd’s the ideal beer for two different types of consumers: the beer drinkers that look for a flavorful alternative compared to what they usually drink, and the non-beer drinkers that are looking for a beer that can help them start acquiring a taste for beer.” In 2016, Redd’s unveiled its Limited Pick series, starting with Cranberry Ale, followed by Blueberry in the summer and Ginger Apple in the fall. Additionally, it offers a higher ABV version: Redd’s Wicked, which includes Apple, Mango, and Black Cherry selections.

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Craft brewers are not afraid to stroll through a few orchards, either. New Glarus’ Apple Ale mixes Cortland, Macintosh, and Jonathan apples into traditional brown ale. It also brews Wisconsin Belgian Red with cherries and a tart raspberry beer known as a framboise, which enjoys a history that dates back to the Middle Ages. Back then, before hops became a staple ingredient, brewers used fruits and vegetables to season beer, notably in Belgium.

If you love berries, try Shipyard Brewing Company’s Smashed Blueberry Ale, a hybrid between a Porter and a Scotch Ale that skillfully balances blueberries and dry hops. Lindsey Murray, Shipyard’s director of media, added, “We are currently aging some in bourbon barrels, and so far the progress has been great.”

Meanwhile, 21st Amendment Brewery seemingly brings a picnic right to your taste buds with Hell or High Watermelon, a watermelon wheat beer. Shaun O’ Sullivan, co-founder of 21st Amendment stated, “Hell or High Watermelon has previously only been available in the spring and summer, but this refreshing, summer fruit-infused wheat beer is in high demand, even after summer ends.”

Speaking of Belgium, Colorado’s New Belgium Brewing Company has mastered the art of pairing fruit and beer. Over the winter, it introduced a 10% ABV Blackberry Barley Wine Ale comprised of Belgian candi sugar, hops, malt, and blackberries—deliciously sweet and tart. In spring and summer, it offers Citradelic Tangerine IPA, described by New Belgium as a “mystical marriage of Citra hops and tangerine peel.” Drinkers enjoy the tremendous versatility fruit beers offer. Redd’s Lisa Rudman stated, “It’s exciting to see consumers experimenting with beer cocktails and other forms of mixology. It is undeniable that consumers want more flavored-forward beers.”

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RECIPES SPRING CLEANING THE COCKTAIL MENU AT GREENRIVER, CHICAGO, HIGHLIGHTS GOOD-FOR-YOU INGREDIENTS. Photos courtesy of Kailley Lindman

IMPERIAL MARRAKECH INGREDIENTS 1 1⁄2 oz. Zodiac Vodka  2 dashes Pernod Absinthe  2 dashes Angostura bitters 1 ⁄2 tsp. St. Germain  1 ⁄4 oz. honey  1 ⁄2 oz. Demerara syrup  3 ⁄4 oz. lemon juice  1 oz. carrot juice  Fever-Tree Ginger Ale Thyme wreath and carrot rose (for garnish) PREPARATION Shake ingredients in a highball glass filled with Kold-Draft ice. Garnish with thyme wreath and carrot rose.

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ZIPLINE INGREDIENTS 3 ⁄4 oz. Banks 5 Island Rum 1 ⁄4 tsp. matcha* 1 ⁄2 oz. Creme de Cacao 1 ⁄2 oz. Chateau D’Arlay Macvin du Jura Blanc 3 ⁄4 oz. Kappa Matcha 3 ⁄4 oz. lime juice PREPARATION *Whisk 1⁄4 tsp. of green matcha tea powder with 1⁄2 oz. cane sugar simple syrup. Add lime juice then swizzle batch in tulip glass.  Garnish with curled chocolate and grated cinnamon.

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DREAMWEAVER INGREDIENTS 1 1⁄2 oz. Cocchi Vermouth di Torino 1 1⁄2 oz. North Shore Aquavit Rose liqueur Lemon juice Ground hibiscus White pepper PREPARATION Stir ingredients in a Nick & Nora glass. Rim glass with rose liqueur and lime juice and then with ground hibiscus and white pepper. Garnish with lemon expression.

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EARLY COMMUTE Courtesy of Annex at GreenRiver INGREDIENTS 1 ⁄2 oz. Cointreau 3 ⁄4 oz. tamarind Jägermeister* 3 ⁄4 oz. Rieger’s Kansas City Whiskey 1 1⁄2 oz. Aperol  2 1⁄2 oz. spiced tea blend** 1 ⁄2 tsp. green cardamom tincture*** Condensed milk Nutmeg (for garnish) PREPARATION *Infuse Jägermeister with tamarind pulp. Bag and vacuum seal 115g of tamarind pulp and 500g Jägermeister. Cook the bag sous vide, then rest in cold water, strain and bottle. **Infuse hot black tea with annatto seed, soak for 5 minutes, then strain. ***Bag and seal 600g Gem Clear, 36g green cardamom (ground) in sous vide at 70°C for 20 minutes. Ice bath. Strain. Dilute tincture 2:1 (tincture to water). Build in a highball glass with cracked ice, add 1 oz. condensed milk blend (equal parts condensed milk and water); garnish with nutmeg.

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HOTSPOT

SPOTLIGHT

Old Hickory

Steakhouse By Bryen Dunn | Photos courtesy of Gaylord National Resort

he Old Hickory Steakhouse in Maryland was modeled after an 18th-century Georgian rowhome from the Capital Region. Before entering the three main dining rooms, guests walk through the bar room, complete with a marble bar that was voted one of the most Mad Men-like bars in the D.C. area. Throughout the restaurant are rich hardwood floors and navy blue walls, with nautical photos as decor.

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As expected, the top seller is the 1855 Black Angus beef from California’s Harris Ranch, which is only available to the service industry and retailers. The restaurant is also well known for their cheese cave, where diners can choose from a selection of 12 to 16 local, regional, and international cheeses. Manager Michael Laudenslager explains, “The Old Hickory Steakhouse was named after President Andrew Jackson, who was nicknamed Old Hickory, and he was known for throwing parties at the White House, where guests would enjoy large cheese wheels.” To honor that tradition, the restaurant has a cheese program, and its very own maitre d’fromage! These cheese connoisseurs will do tableside presentations where they bring a cheese cart of sheep, goat, and cow cheeses that range from mild to pungent in taste. They educate the guests on that day’s variety by explaining the region the cheese is from, as well as the flavors and texture. The restaurant’s seafood tower has also proven to be a big hit, and many guests choose to add a side of Maryland’s famous crab cakes to their steak dish. Another hit is the signature, awardwinning Bourbon Bacon Milkshake for dessert. The extensive wine cellar has 5,000 bottles of wine, and includes every kind of wine you can imagine. The age range is from 1985 to 2015, and the most treasured bottle is Verite Le Desir Cabernet Franc, which costs around $1,200. Lead Bartender Natalya Beckett notes, “The Jefferson Old Fashioned is one of our signature, classic handcrafted cocktails. It features a presidential select bourbon with muddled oranges and cherries. It is a more sophisticated

Manager Michael Laudenslager cocktail that allows us to show off our skills. It offers a big taste and has remained a favorite of our guests from day one.” Another hidden gem is located at the back of the restaurant, where floor-to-ceiling windows connect to an outdoor terrace where guests can enjoy fire pits, cigars, and views of the Potomac River. A variety of cigar brands are kept in a humidor such as Padróen, My Father, and Ashton VSG, for guests to purchase and enjoy on the terrace.

THE SMOKED SOUR

The latest cocktail on the Old Hickory Steakhouse menu pairs perfectly with a chargrilled steak. INGREDIENTS

2 oz. Buffalo Trace Bourbon 1 ¼ oz. freshly squeezed lemon juice ½ oz. freshly squeezed lime juice Amarena cherries (for garnish) Laphroaig 10-Year Cask Strength (for garnish)

PREPARATION

Combine ingredients in the order listed into a shaker with ice. Shake vigorously for 20 seconds and pour into a glass. Garnish with three Amarena cherries. Spray Laphroaig 10-Year Cask Strength on top and serve.

Opened in 2008, Old Hickory Steakhouse is located on the Lobby Level of Gaylord National Resort, 201 Waterfront Street, National Harbor, MD. nationalharbor.com/stores/old-hickory-steakhouse

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LAST CALL

CHILLIN’ WITH

Brianne Davis

Photo by Mark Gantt

STUNNING ACTRESS, DIRECTOR, PRODUCER, AND THRILL-SEEKER BRIANNE DAVIS PLAYS LENA GRAVES IN THE HISTORY CHANNEL’S NEW MILITARY COMBAT DRAMA SERIES SIX, FROM EXECUTIVE PRODUCERS HARVEY AND BOB WEINSTEIN.

Right now

Along with my role in Six, I am directing a new full-feature movie called Psychophonia (being released in 2017). I also have a production company called Give and Take Productions with my husband, Mark Gantt. My goal is to keep acting, but to direct television and movies, as well as produce. I really just want to do it all!

Downtime

I love my downtime. I like to watch movies and chill at home with my husband and two dogs. I am a big jigsaw puzzler and I love reading books. My Six cast members call me “grandma” because I go to bed early and like to eat dinner at 5:30 p.m.

Dining out

Anything low key. Don’t get me wrong, I love some fancy food like foie gras or sushi, but it can be a little pretentious and uncomfortable. I am much better at a Waffle House, a burger joint, or some old-school hole in the wall. Give me a diner and I am a very happy girl.

Drink

I only order one of two drinks when I go out: either a Kir Royale at dinner or a White Russian (especially when I fly internationally). It tastes like ice cream. And if I’m on vacation, anything fruity or sweet.

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Bernard Walsh Founder

The Irishman at Walsh Whiskey Distillery, Royal Oak Bernard Walsh - Irishman, family man, founder of Walsh Whiskey Distillery and single-minded purveyor of whiskey excellence.

ÂŠ2017 Palm Bay International, Boca Raton, FL

In his signature expression, The Irishman Founderâ&#x20AC;&#x2122;s Reserve, Bernard was inspired by the recipes of the 1800s, the last golden age of Irish whiskey. The result is a unique blend of Single Malt and Single Pot Still whiskey, triple distilled and matured in bourbon barrels.

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ENJOY RESPONSIBLY.