Chilled Magazine - Volume 10 Issue 2 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

HOW TO

DRINK LIKE AN ITALIAN

PARTYPERFECT

MARGARITA

STYLE

SAY CHEESE!

FOOD PAIRING

WITH WINE

THE INTERNATIONAL

ISSUE

MATT DAMON

JOINS

STELLA ARTOIS TO END THE

GLOBAL WATER CRISIS

GOOD STORIES S TA R T W I T H G R E AT C H A R A C T E R E X C E P T I O N A L LY S M O O T H T E N N E S S E E W H I S K E Y

D R I N K R E S P O N S I B LY GENTLEMAN JACK is a registered trademark. ©2017 Jack Daniel’s. Gentleman Jack Rare Tennessee Whiskey, 40% Alcohol by Volume (80 proof). Distilled and bottled by Jack Daniel Distillery, Lynchburg, Tennessee.

Where time, devotion and yes magic, creates a masterpieceâ&#x20AC;Ś

CONTENTS

VOLUME 10 - ISSUE 2

features

Matt Damon, co-founder of water.org, and Stella Artois join forces for a good cause

Spirits of Italy

The latest and greatest Margarita recipes

Buy a Lady a Drink

Trending Now

Springtime Cocktails

Ballo Italian Restaurant Uncasville, Connecticut

Recipes

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Tequila Time

Hotspot

VISIT CHILLEDMAGAZINE.COM/LUSTAU

CONTENTS

VOLUME 10 - ISSUE 2

departments Editor’s Note

10 A Message from David Cid

Bottoms Up!

12 Cool Products - Stuff You Need to Know About 14 Cool Bottles - Exquisite Vodka 16 How to - Use Brine in Cocktails

The Locals

20 Bartender Submission - Stephanie Teslar 22 Bartender Submission - Austin Gurley 24 Distillery Profile - Espolòn Tequila 26 Distillery Profile - The House of Lustau 28 Spirited Chef - Mario Batali 30 Spirited Duo - Michael and Charlie Kalish, Cheese Twins 32 Distillery Profile - Mulholland Distilling 34 Competition Winners - Bacardi Legacy

Advanced Mixology

40 Drink In History - The Daiquiri 42 Food Know How - Lemongrass 44 In the Know - How Do You Start Your Night? 46 The Next Mix - Matcha Tea 48 Buzzworthy - Arnold Palmer and Ketel One Vodka 50 Drink Well - Arneis 52 Tricks of the Trade - Making a Cocktail Library 54 Anatomy of a Bottle - Cráneo Organic Mezcal 56 Crafting Cocktails - Mixing with Meat 58 Brand Spotlight - Deep Eddy Orange

Mix It Up

18 Behind the Hard Seltzer Bar 36 In the Know - Glenmorangie Pride 1974 38 Celebrity Sips - Funny Females 60 Shaking & Stirring - Launches 80 Last Call - Chillin’ With Celestino Cornielle

58 20

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VOLUME 10 - ISSUE 2

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 ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro MARKETING ASSISTANTS Joy Sinacore, Madeline Levin, Vicki Winters 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 David Cid, Lindsey Taylor, Philip S. Kampe, Dylon Walker, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo by Craig Barritt, Getty Images for Stella Artois 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 2 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 2 APRIL/MAY 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 2

Photo by Cesarin Mateo

GUEST EDITOR DAVID CID

Growing up in the Caribbean instilled in me an immense passion for all things sugarcane, fond memories of sunny days, cutting and enjoying fresh cane with my family. As I grew older, that passion and those memories slowly became intertwined with cane spirits. For me, it’s interesting to see some of the recent headlines about rum. “Rum is the Wild West of the Spirits Industry,” “Rum is the Next Big Trend in the Business,” “Rum is the Next Tequila.” If there’s a label that can be applied to the category, we’ve probably heard it! Thankfully, there’s more to rum than simply labels and trends. It has a fascinating past, an amazing present, and a much-anticipated future. I’ve had an incredible journey with rum over the past decade, traveling all over the globe. A journey that has included working with a talented team in taking the largest rum suppliers’ portfolio from a handful of Spanish-style rums to one more representative of the category; a journey that has seen the growth of small producers with a regional focus, expand their sales domestically and abroad; a journey that began with only a handful of voices sharing the gospel of rum, to the current scene where impassioned producers and advocates have multiple platforms to share their voice. If my journey is any indication, we’re living in one of the most interesting times of the rum and cane spirits category, and if you’re curious about things to come, you are not alone. It’s my pleasure to welcome you to Chilled’s annual rum and international spirits issue and take you on a beautiful journey of discovery! As you dive into the pages ahead, pour yourself a glass of your favorite rum, raise it with passion, and say, “Salud!” to the many individuals who have dedicated their life to the craft, education, and yes, celebration of rum.

David Cid

Master of Rums, Bacardi Global Brands David has dedicated the past 10 years to the mastery of rum, serving as an ambassador, consultant, and media liaison on behalf of brands and the category. He is the founder of Masters of Cane Spirits, LLC and has participated in the creation of new rums, including the Single Cane Estates Collection and the coveted FACUNDO Rum Collection.

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BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT BRÖÖ CRAFT BEER HAIR + BOD

Why beer? It turns out that the key ingredients in beer—barley, hops, and yeast—create a liquid that is rich in B vitamins, proteins, and minerals. According to the owners of BRÖÖ, women have been rinsing their hair with beer for ages to produce clean, shiny tresses. The line of beer-centric body care products includes everything from shampoo to fragrance, and can be found at Walmart. broo.com.

MIGHTY MUG WINE GLASS

Ever tip over your wine glass and watch it shatter, spilling its contents all over the carpet? Not anymore. Mighty Mug, makers of the untippable travel coffee mug, have just debuted the Mighty Mug Wine Glass. Part of their new barware series, the wine glasses join an Old Fashioned glass and two beer glasses in one collection. Using Smartgrip technology, the glasses respond when jostled, quickly gripping the surface on which they sit. mightymug.com.

THE MACALLAN X URWERK WHISKY FLASK

Hey, big spender. For all of you whisky aficionados out there, Macallan has the flask for you. In collaboration with luxury Swiss watch brand URWERK, Macallan/URWERK offer this aluminum, titanium, and stainless steel work of art. Every detail has been carefully considered, from the inclusion of two titanium tanks to hold a pair of whiskies, to the “winglets” that create a stand for the flask. Cask indicators complete the design, allowing you to track the cask type and age of each of your tipples. Only 500 will be produced. urwerkflask.themacallan.com.

SHAKER 33

You don’t need to be a mixologist to create classic cocktails if you use the Shaker 33. Its patented, lightweight design includes a leakproof, lockable lid and a nesting top that stores the strainer. The strainer is dual flow, allowing for a slow or quick pour, and the acrylic construction ensures a shatterproof experience. The shaker now offers four new transparent lid colors: red, blue, green, and orange. shaker33.com.

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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

Discover More At NOLETSGin.com PLEASE DRINK RESPONSIBLY

BOTTOMS UP!

COOL BOTTLES

EXQUISITE VODKA MAMONT VODKA

The story of this vodka begins in 2002 when Dr. Frederik Paulsen, one of 12 explorers, discovered a perfectly preserved body of a wooly mammoth in the Siberian permafrost. Now known as the Yukagir mammoth, the creature proved to be an important window to our past. To celebrate the grandeur of Siberia and the success of the expedition, Paulsen introduced Mamont Vodka in its mammoth tusk-shaped bottle. Bottled in Siberia, it uses water from the Altai Mountains and Siberian white winter wheat. After being distilled five times, a small amount of cedar nut spirit is added before filtering through silver birch charcoal.

PURITY VODKA

The design of Purity’s bottle was inspired by its rigorous distillation process. After being distilled 34 times, only 10 percent of the remaining vodka is used to create what the company calls “The Perfect Cut.” The multifaceted, diamondlike shape embodies the luxury and elegance of the vodka inside. The original bottle was designed in 2009. In 2016, a few adjustments were made structurally to sharpen the facets that capture Purity’s complexity and individuality.

BORU VODKA

Vodka in Ireland … home of whiskey? Why yes, even the Irish enjoy a Moscow, er, Dublin Mule now and again. Made from local grains and Irish spring water, Boru Vodka is named for the ancient Irish King Brian Boru, who opposed the Norse and fought for Irish sovereignty. The vodka has a bready aroma with a hint of grassiness; the spirit coats the mouth and offers a hint of pepper, followed by a warm finish. The bottle is clean, lean, and all business, a lot like King Boru probably was in his day.

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BOTTOMS UP!

HOW TO

HOW TO USE BRINE IN COCKTAILS By Lesley Jacobs Solmonson | Photos by Ciara Perrone

THE DIRTY MARTINI IS A CLASSIC IN THE COCKTAIL LEXICON, CREATED BY THE SIMPLE ADDITION OF OLIVE JUICE. THE LATTER IS BASICALLY A BRINE, WHICH IS A SIMPLE MIX OF SALT, VINEGAR, AND WATER. ACCORDING TO BARTENDER LINDSEY TAYLOR, WHO WORKS BRINE INTO MANY OF HER DRINKS, BRINE ISN’T AS EASY TO USE AS YOU MIGHT THINK. “A BAD BRINE,” SHE STATES, “WILL RUIN A GOOD DRINK.” SHE ALSO OFFERS THE FOLLOWING ADVICE: “IF YOU WORK WITH THE PRODUCTS YOU LOVE, YOU WON’T NEED TO DROWN YOUR BOOZE IN BRINE. IT SHOULD BE A MARRIAGE, NOT AN ATTACK. BUT HAVE A VISION. THAT’S THE MOST IMPORTANT PART.” DO YOU LIKE YOUR COCKTAILS DIRTY? TRY INCORPORATING DIFFERENT BRINES INTO YOUR COCKTAILS. CHECK OUT TAYLOR’S TRICKS TO CREATING THESE TASTY COCKTAILS.

STEP 1

Choose your spirit. Have your cocktail vision. Vermouth-forward? Gin or vodka? Is the brine the base or the garnish? Don’t be afraid to try new flavor combinations. For instance, try olive brine with tequila, the salt complements the spirit (not surprisingly). Skip the salt rim on a Margarita glass and rinse the glass with olive juice instead!

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STEP 2

Choose your brine. Taste all sorts of brine. Onion, caper, olive types—there are so many possibilities out there. Try all different types of pickled juices. (Sauerkraut, anyone?) Brine has a much greater depth of flavor than salt on its own and will suppress bitter flavors while highlighting other components in the cocktail.

STEP 3

Choose your mix. While the dill picklebackwhiskey combo is fan fave, there are endless other ways to incorporate brine into your cocktails. Add a shot of pickle juice to your Bloody Mary or use pickle juice in place of olive juice in your Dirty Martini. The creaminess of potato vodka mixes well with any amount and type of brine, so why not infuse it with some pickles and add a dill twist to your next Dirty Martini?

BLOODY MARY INGREDIENTS

Bloody Mary mix Caper berry brine, to taste Caper berries (for garnish) PREPARATION

Add brine to your favorite Bloody Mary mix and combine in a highball glass. Garnish with caper berries. “I like to mix brine into my Bloody Mary. I add a heaping amount of caper berry brine and skip the horseradish,” says Taylor.

BLACK AND BLEU INGREDIENTS

2 oz. vodka Olive brine, to taste Fresh cracked black pepper 3 blue cheese-stuffed olives PREPARATION

Pour vodka into a 10 oz. Bolleke glass (similar to an oversized Nick and Nora) over ice with the olive brine. Top with fresh cracked black pepper and olives.

LINDSEY TAYLOR Over the last 15 years, Lindsey Taylor has worked in New York and New Jersey bars and restaurants. She is passionate about tiki and has appeared as a tiki bar specialist on the Emeril Lagasse show: Emeril’s Table, and her cocktails have appeared in various cocktail magazines and blogs. Lindsey appreciates a good garnish, a nice glass, a cold beer, tropical waters, nature, animals, and her three awesome dogs. You can find her either out and about with her loving husband (who has had to taste test a lot of bad cocktails before the good) or stirring things up behind the Pascal & Sabine bar.

TIPS A little goes a long way. Use a light hand with brine.

GO PRO Brine + bitter. Try a Negroni variation using brine.

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MIX IT UP

BEHIND THE BAR

BEHIND THE

r e z t l e S BAR d r a H

SPIKED SELTZERS

Low-alcohol and low-carb, naturally sweetened, and often gluten-free, spiked seltzers have it all. Whether you want to add a bit of zing to a cocktail or offer some lowABV alternatives, boozy soda water is here.

TRULY SELTZER

The flavor line up from Truly Spiked & Sparkling: Colima Lime, Grapefruit and Pomelo, Pomegranate, Sicilian Blood Orange, and Lemon and Yuzu, seems designed with cocktails in mind, a fact that the recipes on Truly’s website support. Available in bottles or cans, the sparkling seltzer gets its 5% alcoholic kick from fermented sugar cane.

SMIRNOFF SPIKED SPARKLING SELTZER

The company famous for its vodka has added spiked sparkling seltzer to its lineup. The 12-ounce, slim line can comes in at 4.5% alcohol and just 90 calories. Made without artificial sweeteners (and no sugar at all, in fact) and natural flavors, these seltzers offer three creative flavor choices: Orange Mango, Cranberry Lime, and Watermelon.

WHITE CLAW HARD SELTZER

Crisp and dry with only 110 calories and no additives, White Claw has no artificial additives and an ABV of 5%. The alcohol comes from “cold brewed sugar,” according to the website; the other ingredients include natural flavors, natural cane sugar, purified carbonated water, citric acid, and sodium citrate. Choose from three flavors: Natural Lime, Black Cherry, and Ruby Grapefruit.

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is here! CONTACT YOUR RUMCHATA DISTRIBUTOR TO ORDER THESE DOUBLE SIDED SHOT GLASSES TODAY!

TRY A WHITE LIGHTNING: ONE HALF RUMCHATA, ONE HALF WHISKEY.

KEEP RUMCHATA ON THE BACK BAR AND IN THE COOLER. IF PEOPLE SEE RUMCHATA, THEY WILL BUY IT. PLEASE ENJOY RESPONSIBLY.

RumChata®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by RumChata®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC. Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Stephanie Teslar

Bar Manager at Backbeat Austin, Texas Photos courtesy of Kimpton Hotels Shhh. Don’t tell anyone, but Stephanie Teslar was working in the industry before she was legally allowed. At the age of 17, she fell in love with the bar biz while she was barbacking. Having started in fine dining, she gravitated toward wine first, but then discovered agave, and after that, cocktails. Along with presiding as Vice President of the Austin USBG, she is the bar manager at the mid-century modern Backbeat. At Backbeat, Teslar oversees a creative staff who work together to conceptualize the drinks menu. For Stephanie, creating drinks can take many forms. “I take inspiration from everything around me,” she says. “From flavor combos on menus at dinner to scent combinations in perfume. Usually I just don’t think about it too much. I start with an ingredient or flavor that I love and work from there.” Currently, her favorite is Kaffir lime because it “plays so well with almost everything and adds this beautifully familiar, yet exotic flavor.”

THAI SOUR INGREDIENTS

1 ½ oz. Thai tea-infused overproof rye (such as Rittenhouse) ¾ oz. black peppercorn orgeat ¾ oz. fresh lemon juice 2 dashes hellfire bitters Egg white PREPARATION

While many bartenders cite colleagues as their inspiration, Teslar always looked up to her grandmother. “She kicked ass before women were even supposed to speak out of turn,” she says. “She forged ahead in the field of medicine, which was dominated by men, and I always kept her in mind when pursuing my dreams.” Clearly, Grandma would be proud, given Teslar’s success. And it’s clear that Teslar displays some of Grandma’s moxie. When asked what advice she has for the novice, she bluntly and succinctly states, “It doesn’t matter how tasty your drinks are if you’re an asshole.”

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Combine all ingredients; dry shake, whip shake, and serve up in a coupe glass.

M EXI CO AUT É N T ICO

THE BRIBÓN

2 Parts Bribón 1 Part Dedicaion To Craft 1 Dash Of Bad Ass

Since 1840, the Orendain family has been producing the ﬁnest blue agave tequila. Today the legacy continues with the introduction of Tequila Bribón.

ENJOY RESPONSIBLY.

PalmBay.com

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY Photo by Austin Marc Graf

Austin Gurley

High & Tight Barbershop and Cocktail Lounge Dallas, Texas What are the odds that you can visit a place where you can get a haircut, sip a craft cocktail, and listen to a live swing band all at once? If you live in Dallas, the odds are in your favor, as that is where High & Tight Barbershop and Cocktail Lounge has made a name for itself. As bartender Austin Gurley says, “The idea around the whole concept was to give an all-in-one feeling to patrons while making them feel special and in the know.” Thematically, both the barbershop and bar capture the sophistication of the 1920s. Patrons can get a straight razor shave, a beard or eyebrow trim, or even a real “high and tight” cut (a popular style of yesteryear). And once they are suitably groomed, well-coifed gentlemen and ladies can saunter to the back room where the speakeasy-style bar awaits, often with a live, nine-piece swing band, adding an extra layer of panache. Gurley has designed his menu “to offer extremely approachable, but fresh and well-made cocktails to every walk of life while sticking to our concept.” Since the bar is high-volume, Gurley has created an easy-tomanage cocktail list with whiskey and gin as the drink bases. Additionally, there is a seasonal cocktail that features vodka, brandy, rum, or agave spirits.

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Ph o

by S

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PREPARATION

Add all ingredients to a shaker filled with ice. Reverse dry shake (first with ice, then without); double-strain into a cocktail glass and garnish with a dried apricot.

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The triple threat of haircuts, booze, and music make High & Tight popular with all types. “I really think people are catching on to what we are doing,” says Gurley, “because of the love for fantastic music and well-made beverages. There is nowhere else that serves both at such a level here in Dallas. We get every walk of life here at High & Tight, everyone from your older folks just wanting to hear some blues to your college kids looking to be in the next new hip spot.”

INGREDIENTS

2 oz. Laird’s Applejack 1 oz. mulled wine reduction ½ oz. lime juice ½ oz. Giffard Apricot Whole egg

O ie

“Cocktails focus more on getting flavor,” says Gurley, “from approachable, delicious produce rather than obscure amari and such. With being a high-volume live venue, we try to not overwhelm people and just produce something tasty. Cocktails are also designed to stay around three or four ingredients, so infusions and syrups are a big staple.” The bar’s most popular cocktail is The Fitz, a fruity and savory combination of strawberry-infused gin, housemade red bell pepper cordial, lime, agave, and dill.

OUR WONDERFUL WORLD

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Club Soda / Ginger Ale / Tonic Water / Indian Tonic / Ginger Beer / Grapefruit / Kola / QDRINKS.COM

THE LOCALS

DISTILLERY PROFILE

DREAMS DO BECOME REALITY IN THE WORLD OF SPIRITS. ESPOLÒN WAS BORN OUT OF THE DESIRE OF AN INDUSTRY VETERAN, MASTER DISTILLER CIRILO OROPEZA, TO CREATE A LINE OF TEQUILAS HE WOULD BE PROUD TO SERVE TO FRIENDS AND FAMILY. AS A RESULT, TODAY ESPOLÒN IS AN AWARD-WINNING DISTILLERY AND ONE OF THE FASTEST GROWING PREMIUM TEQUILA BRANDS IN THE UNITED STATES.

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“ESPOLÒN TEQUILA IS MY DREAM COME TRUE BECAUSE IT IS THE CULMINATION OF ALL THE HEART AND PASSION I HAVE HAD FOR TEQUILA FOR SO MANY YEARS. I AM THRILLED THAT PEOPLE ENJOY IT SO MUCH AND THAT IT IS BEING RECOGNIZED WITH AWARDS AND ACCOLADES. WHEN I STARTED ESPOLÒN, I WANTED TO DEVELOP A TEQUILA I WOULD BE PROUD TO SERVE TO MY FRIENDS AND FAMILY, SO I ASSURE EVERY SINGLE BOTTLE IS THE HIGHEST QUALITY POSSIBLE.” -Cirillo Oropeza

By Michael Tulipan | Photos Courtesy of Espolòn Produced in the Highlands of Jalisco, Espolòn tequila is made from 100% blue agave. In order to achieve richer, more intense flavors, the best agave is used and then the piña (agave heart) is cooked from 18 to 20 hours before distilling it longer than the industry norm. Oropeza says, “There are no shortcuts. Everything we do, every detail, is done to give our customers a smooth, great tasting, and best in quality tequila.” Espolòn produces Blanco, Reposado, and Añejo Tequilas. The Blanco is lighter, with floral, spicy and tropical notes on the nose and palate. The golden hued Reposado ages for six months in American oak barrels, which are only used for aging tequila. This process gives the Reposado a bold, rounded palate with a long, spicy finish. The Bourbon Barrel Añejo began as an experiment. “I was inspired to look for something different to bring a new layer of flavor to the tequila,” Oropeza says. “The idea came to me to only ‘finish’ the

aging in the bourbon barrels.” The resulting Añejo captures some characteristics of the oak, along with the recognizable caramel flavors familiar to bourbon drinkers.

The brand’s striking labels pay tribute to Mexico’s rich cultural heritage and Espolòn’s motto “Let’s Stir Things Up.” The illustrations are inspired by a seminal Mexican artist, Jose Guadalupe Posada, who created political and satirical works featuring skeletons that later became associated with the Day of the Dead. Just as Oropeza charged forward in creating a new tequila brand, the Blanco’s signature image is a

scene reminiscent of the Mexican revolution with a skeleton surging forward on a rooster. The rooster is an icon in Mexico and the label’s name honors the bird since Espolòn means spur. While Oropeza prefers to sip Espolòn, he is excited by its reception from both the public and bartenders. “Consumers are learning that tequila can have high-quality when it’s made with only the best agave, like Espolòn,” he says. Bartenders often tell him they enjoy drinking Espolòn. The tequila itself is highly-mixable and Oropeza has increasingly noticed bartenders creating new cocktails with the spirit. “I get very excited when I see Espolòn Tequila in interesting drinks,” he says. Oropeza extends an invitation to all bartenders to visit the Destiladoria San Nicolas in Jalisco. “It would be a great honor to show you around so you can see for yourselves all that goes into making this beautiful tequila … my dream come true.” CHILLEDMAGAZINE.COM

THE LOCALS

DISTILLERY PROFILE

THE HOUSE OF By Michael Tulipan | Photos Courtesy of Lustau

LUSTAU Over a Century of Education and Innovation

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he House of Lustau is well known for its storied history and award-winning line of sherries. But instead of resting on its storied past, the brand continues to be one of the leading innovators in its category with new product launches and educational initiatives. Lustau Vermut, a “rojo” (red sweet vermouth), is the brand’s latest release, made from a blend of Amontillado and Pedro Ximenez sherries. The Amontillado adds character, structure, and a hazelnut finish, while the Pedro Ximenez provides color and a silky sweetness with the aromas of raisins and figs. Botanicals that flourish in Cádiz (wormwood, gentian, peels from Spain’s famous oranges, sage, and cilantro) contribute layers of aroma and flavor. Lustau Vermut actually resurrects a tradition from the late 19th century, when the company produced a line of vermouths from sherry wines. Myrna Santos Mayor, North American director for the House of Lustau, says, “With the growing interests in aperitifs, the timing was right for a sherry wine-based vermouth. For the company, this was a natural innovation.” The company has targeted an early 2018 release of a white version of the vermouth. Today, customers are increasingly looking for loweralcohol options in cocktails and bartenders are creatively using vermouths to offer delicious options that don’t sacrifice taste. Brand Ambassador Mony Bunni says, “With bars seeing more calls for low-ABV, the vermouth trend is not going away anytime soon.” But Lustau Vermut is not just for mixing. “Cocktails are wonderful, and it’s always fun to taste what everyone is coming up with, but after a while, all you want is something simple,” Bunni says. “Vermouth on the rocks with a twist or a vermouth and soda are perfect for when you want to be social, but both your body and your palate need a break.”

While the sherry category is still a bit unfamiliar to some American consumers, education is a key component of Lustau’s strategy. The company has created a Certified Sherry Wine Specialist Course for industry professionals and wine and hospitality schools. The intermediate-level study material is approved by the Regulatory Council of Sherry Wines Jerez-Xérès-Sherry. To receive certification, attendees must participate in a class, and a tasting, as well as pass an exam led by sherry educator Lucas Payá. The House of Lustau also launched a Sherry 101 online study guide for students and members of the industry interested in preparing for the course. “The House of Lustau has long been distinguished as a benchmark for sherry education,” says Santos Mayor. “We understand the challenge of obtaining an in-depth knowledge of sherry, and we are thrilled to now offer a formal program structured around the educational efforts we have undertaken in the market over the past few years.” CHILLEDMAGAZINE.COM

THE LOCALS

SPIRITED CHEF

mario batali What’s He Drinking Now? By Michael Tulipan | Photo by Ken Goodman

There may be no American chef more recognizable than Mario Batali. From the early days of Food Network to his iconic restaurants Babbo and Del Posto to his cohosting gig on The Chew, Molto Mario has been one of the leaders in America’s food renaissance. His personality is large, his clogs orange, and his voice one that commands respect. With his new Big American Cookbook, Batali takes on the food culture of our immense, diverse nation. Compiled over the two decades he’s spent touring the country, this encyclopedia of American cuisine counts 250 recipes, cocktails, and personal essays. “Since our culinary landscape differs in every part of the U.S.,” Batali says, “I divided the book into eight sections and really honed in on our regional specialties. Cocktails, pickling, and

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preserves also have a special place in this book. Nothing is left behind!” Batali is well known for his love of cocktails. For years he had a column in The New York Times Magazine called “What I’m Drinking Now,” chronicling his adventures in cocktailing. His website, mariobatali.com, features biweekly seasonal cocktail videos in a series called “Cin Cin.” Brunch is a favorite meal for Batali, especially a seafood brunch that starts with oysters and finishes up with a lobster roll. “For cocktails, I love to stick with the classics like a Manhattan,” he says. “You’ll find my Manhattan recipe right next to Rhode Island Stuffies in the Northeast section of Big American Cookbook. They’re a dynamic duo at brunch if you have not already tried them together.” The Manhattan is one of Batali’s favorites along with

the Old Fashioned. The cookbook includes a Wisconsin Old Fashioned recipe, a popular variation that is made with brandy. When creating a brunch and pairing cocktails, Batali recommends sticking with a theme. “If I’m making a New Orleans-inspired brunch with beignets, red beans and rice, and Oysters Rockefeller, nothing makes more sense than a Sazerac,” he says. Batali continues to tour the country and enjoys diving into local food cultures. As part of the tour for the Big American Cookbook, Batali cooked brunch dishes at the 14th annual Sun Wine and Food Fest at the Mohegan Sun in Uncasville, Connecticut. “Cooking brunch at Mohegan Sun sounds like the perfect Sunday to me,” he says of the sold-out event.

IMPORTED BY SHAW-ROSS INTERNATIONAL IMPORTERS, MIRAMAR, FLORIDA

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DRINK RESPONSIBLY

THE LOCALS

SPIRITED DUO

! e s e e h C y a S Cheese experts Michael and Charlie Kalish may be twins, but their roads to cheese were unique. Michael, who worked in commercial beekeeping, discovered wine and cheese while working at a Healdsburg, California, cheese shop and participating in a wine crush. He was the first American to receive formal training in cheese and meat production at L’istituto Lattiero, Caseario e delle Tecnologie Agroalimentari. Charlie studied traditional French cheesemaking in central and Southern France, working with sheep and goat milk cheeses. Together, as the

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Cheese Twins, they won season seven of the Food Network’s The Great Food Truck Race, and were also finalists on Chopped. Currently, they serve as brand ambassadors for Meiomi wines. As passionate cheese heads, the Kalishes delight in teaching cheesemaking and offering pairing tips whenever asked. Among their most basic suggestions is “like goes with like,” meaning match the style of cheese with the style of wine. For example, according to the twins, a jammy Pinot

Food Network Stars “The Cheese Twins” Talk Pairings By Lesley Jacobs Solmonson Photos by Meiomi Wines

If you are considering wine and cheese pairings at home, here are some of the Cheese Twins’ suggestions: • “Don’t bite off more than you can chew. If you are serving two varietals for pairing, stick to 4—6 cheeses so it’s not overwhelming, but it’s enough for everyone to discover their favorite pairing.” • “When in doubt, include a triple cream cheese like a BrillatSavarin from France or a Triple Crème Brie from Marin French Cheese Company in California—everyone loves a triple cream cheese. A sure crowd pleaser!” • “Don’t forget dried fruits, crackers, or bread to complement the pairings. A soft cheese spread on a dried apricot or sliced baguette is not only a vehicle to serve the cheese, but it can enhance the flavors.” • “We recommend having a white and a red wine on hand to satisfy all palates. If you are inviting a larger crowd, you can even go for a rosé, for a third option. Noir is amazing with aged sheep cheese or a rich brie. Conversely, a creamy Chardonnay balanced by bright acidity works well with softripened goat cheese, the nuttiness of cheddar, and the tanginess present in cow’s milk cheese. They also suggest keeping artisan Parmesan around all the time, as it pairs well with fruit-forward wines and lasts a long time.

• Spoiler alert: “Rosé goes with almost every cheese, especially goat cheese.” If you are looking for luxury on a budget the Twins suggest a wine that is accessible, but conveys an “upscale” tone, which will anchor your pairings. Then, find a cheese shop and get to know the cheesemonger, who can assist with pairings. After that, taste, taste, taste and look to your youth for guidance. “If you loved eating cheddar with apple pie as a kid,” they say, “you’ll love it with Meiomi Chardonnay. If you enjoyed eating bits of Parmesan with spaghetti and meatballs, you’ll love it with Meiomi Pinot Noir. Magical pairings always have their roots in the past.”

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THE LOCALS

DISTILLERY PROFILE

ulholland

Distilling The Spirit of Los Angeles By Mathew Powers | Photos by John Cizmas

LOS ANGELES NATIVE AND MULHOLLAND DISTILLING FOUNDER MATTHEW ALPER ALONG WITH HIS LONGTIME FRIEND AND BUSINESS PARTNER WALTON GOGGINS BOAST OF THEIR HOME AS A “RICH, VIBRANT CITY THAT HAS CREATED SOME OF THE MOST DYNAMIC MOVEMENTS IN FOOD, FILM, ART, AND DESIGN THAT SERVE AS THE FOUNDATION OF TRENDS ALL OVER THE WORLD.” THEIR GOAL IS TO DEMONSTRATE THAT RICH CULTURE TO THE WORLD WITH THE CREATION OF THE CITY’S FIRST ICONIC SPIRITS BRAND, THE SPIRIT OF LOS ANGELES.

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According to Goggins, “What Matthew and I share in common is a love of storytelling.” That story begins with label artwork that pays homage to William Mulholland, whose infrastructure designs brought water to the City of Angels. “We want to evoke a nostalgic vibe, but with a modern and industrial feel. Water is our central theme here—Mulholland brings the water to the arid desert that is Los Angeles. Our spirits quench Angelenos’ thirst as a new ‘Water of Life.’ The waves on the label can represent that water or the Pacific Ocean. The stars can be the ones in the sky or the ones on the screen.” The bottle also embraces functionality. “We made our spirits with bartenders in mind. If you’re pouring 200 cocktails in a night, you need a bottle that feels good, that pours right, and fits in your well or on your shelf,” explains Goggins. Of course, bartenders must also deem the spirits worthy of inclusion in a cocktail recipe. Otherwise, the L.A. story is akin to a dusty book hidden away in the back of a library. “We want the bartenders to have as many options as they craft their menus and we feel our spirits complement that creativity.” Mulholland creates high-ABV spirits both for better flavor and to assure its place as the star of the show in any cocktail. The vodka makes for a tasty dry Martini or works well in a Gimlet or Mule, while the 96-proof gin marries well with soda, tonic, or as part of a Negroni or French 75. As for the 100-proof Mulholland American Whiskey, Goggins says, “I tend to drink it neat with a little water or ice to let out the vanilla, sweet corn, and maple spices. But the rye and chocolate and caramel are the perfect base for an Old Fashioned or any bourbon or rye cocktail.”

He adds, “There’s something about the history in a classic cocktail … the simplicity of a few ingredients, with the right amount of time and craft, the glass, the garnish. I’m a sucker for all of it, classic or not. I just love a fine beverage. “ And just as Los Angeles has grown considerably, Mulholland plans to expand, too. “From the

very beginning, we’ve planned on releasing an aged bourbon. We’re looking at year two and beyond for that. But we’re also looking at different American blends, more age, different mash bills, different flavor profiles. We are also tinkering with seasonal blends for our New World Gin using different botanicals and trying different ABVs.”

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THE LOCALS

COMPETITION WINNERS

BACARDÍ LEGACY:

LEAVING K R A M R I E H T Y R O T S I H L I A T K ON COC By Lesley Jacobs Solmonson Í Photos courtesy of BACARD

ntering any competition is a grueling experience, but cocktail events are particularly demanding. Not only is one required to make a drink that adheres to a strict set of guidelines, but also must present it in a compelling manner with style, wit, and grace under pressure. This sort of skill is on display each year at the USBG National Legacy Cocktail Competition, where winners from the West and East Coasts travel to a final showdown at the BACARDÍ Legacy Global Cocktail Competition, held this May in Berlin. Representing the United States this year are bartenders Ryan Wainwright and Darnell Holguin from Los Angeles and New York, respectively. The two beat out ten other bartenders from around the country with their rum-centric creations.

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The Winners

Darnell Holguin Among this year’s judges were Pamela Wiznitzer, president of the United States Bartenders’ Guild, as well as Dickie Cullimore, BACARDÍ’s global brand ambassador, and Tom Walker, the 2014 Legacy Global Winner. Wiznitzer reflected on the skill and focus of her colleagues, saying, “The level of commitment, passion, and ability to put yourself on stage and tell your story to the world demonstrates just how talented and how dedicated members of this industry are. We are really proud of our partnership with BACARDÍ and have no doubt this competition will just continue to get better and better, year after year.” The competition offers bartenders across the country a showcase for their most innovative cocktails, with the focus being on drinks that will stand the test of time and become classics in their own right. Each cocktail is then judged on balance, flavor, quality of ingredients, and aesthetic appeal. Equally essential is the bartender’s story of the drink’s creation, a tale that can wax poetic or comic, dramatic or subdued. Given BACARDÍ’s sponsorship, the focus in this competition is, of course, rum. Of his Playa Fortuna cocktail, Ryan

Ryan Wainwright Wainwright says, “It is a start to finish rum-forward drink,” a choice that likely helped him win a spot in the finals. The drink is seemingly simple, combining BACARDÍ Superior, lime juice, coconut syrup, and Falernum. The final ingredient, however, is what makes this drink stand out. By using hydrated cream of tartar, which helps dry out the other flavors, Wainwright is able to keep the rum in focus. “When you drink coconut water, there are a lot of oils, and the flavors linger on your tongue. This is a way for those oils to dry out and instead the finish is the rum,” he explains. For his winning entry, Darnell Holguin created a slightly creamy, bittersweet tropical sipper called It was All a Dream. BACARDÍ 8 blends seamlessly with orange juice and a house-made passion fruit condensed milk. Averna brings a bitter note, taming the sweetness, while Allspice Dram adds a touch of clovelike zip to this fruity long drink. Of the winning drinks, Ian McLaren, director of Trade Advocacy for BACARDÍ, said, “Darnell Holguin and Ryan Wainwright’s winning cocktails are the perfect representation of the BACARDÍ spirit and truly embodied what a timeless classic rum cocktail should be.”

PLAYA FORTUNA by Ryan Wainwright INGREDIENTS

1 ½ oz. BACARDÍ Superior ¾ oz. lime juice ¾ oz. coconut syrup ¼ oz. Falernum 4 drops hydrated cream of tartar Edible marigold flower (for garnish)

IT WAS ALL A DREAM by Darnell Holguin INGREDIENTS

1 ½ oz. BACARDÍ 8 2 oz. orange juice 1 ½ oz. house-made passion fruit condensed milk 1 1/3 oz. Averna ¼ oz. Allspice Dram Mint spring (for garnish)

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MIX IT UP

IN THE KNOW

GLENMORANGIE PRIDE 1974 This April, connoisseurs of single malt Scotch whisky will have the chance to sample a whisky that was first laid down more than forty years ago. By Mike Gerrard | Photos courtesy of Glenmorangie

Glenmorangie Pride 1974 will be the most prestigious single malt ever created by the company, which can trace its history back to 1703. The history of Glenmorangie Pride 1974 dates back to when the spirit was first distilled in Scotland’s tallest stills and then aged; some in ex-bourbon casks, and some in ex-Oloroso sherry butts. Since then, the spirit was nursed and tested until Dr. Bill Lumsden, Glenmorangie’s inspired director of Distilling & Whisky Creation, deemed that it had reached its peak. The whisky from the barrels and the butts was then blended to produce just 503 crystal decanters. Glenmorangie Pride 1974 is only the third in the distillery’s Pride series, but is deemed so special that Glenmorangie worked with Steinway and Sons—as well as acclaimed jazz pianist and Juilliard scholar Aaron Diehl—to produce a

composition that reflects the whisky’s special nature. “In many ways, creating whisky is very similar to composing,” says Diehl, who visited the distillery in the Scottish Highlands to gain inspiration for his composition. “The rare beauty of Glenmorangie Pride 1974 combines years of uncompromising craft and painstaking attention to detail, with a creativity and passion any musician would recognize. Its story inspired me to create a work echoing the whisky’s depth of character, its long maturation, and its astonishing tastes.” Lumsden adds: “Aaron Diehl’s inspired composition perfectly captures the spirit of Glenmorangie Pride 1974. Each of us has created a rare moment of beauty, and at the whisky’s premiere, they will be married together in exquisite harmony.” Pride 1974 with Dr. Bill Lumsden

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FOR EGG WHITE ALTERNATIVES VISIT: COPPERANDKINGS.COM/RECIPE/SOUR

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CELEB SIPS

THESE DAYS, WOMEN HAVE BEEN DOMINATING THE FUNNIEST MOVIES, TV SHOWS, AND COMEDY SPECIALS. CHECK OUT THESE QUEENS OF COMEDY AND WHAT THEY’RE DRINKING ON SCREEN.

KATE MCKINNON Kate McKinnon, known for her comical Hillary Clinton impersonations, played alongside the actual Clinton during an SNL skit. Clinton herself had a cameo as a bartender named Val, serving “warm vodka” to McKinnon.

MELISSA MCCARTHY Funny lady Melissa McCarthy, who loves nothing better than to relax with a glass of wine, made us laugh when she ordered a $14 shot of whiskey in movie The Heat and asked if it’s “magic f’ing whiskey” and if she’d get a motorcycle with it at that price.

KRISTEN WIIG Hilarious Kristen Wiig has played many alcohol-driven characters in her Saturday Night Live skits, but her funniest was the infamous “scotch on a plane” scene from the blockbuster movie Bridesmaids.

TINA FEY AND AMY POEHLER Witty ladies Tina Fey and Amy Poehler co-hosted the Golden Globes for several years, entertaining us with jokes, jabs, and jaw-dropping moments, at times with drinks in hand. The comic duo also created the perfect drinking game for watching the celebrity awards show, like taking a drink whenever an actress cries during her speech.

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ADVANCED MIXOLOGY

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DRINK IN HISTORY

DAIQUIRI The world’s most misunderstood cocktail By Lanee Lee

major identity crisis with a side of multiple personality disorder. If there ever was a vintage cocktail that could lay claim to said plight, the Daiquiri would be it. Worldwide, it’s known as a boozy slushy (usually strawberry flavored and topped with Reddi-wip) synonymous with college spring breaks or beachy vacations.

And the drink’s slushy transformation was crystallized (no pun intended) when Ernest Hemingway strolled in the bar one day and fell in love with them (once drinking 15 in one sitting). “This frozen Daiquiri, so well beaten as it is, looks like the sea where the wave falls away from the bow of a ship when she is doing thirty knots,” Hemingway wrote in Islands in the Stream.

In reality, the original Daiquiri was a simple sour (base spirit, citrus, and sweetener).

Floridita bar is also where the Hemingway Daiquiri, made from grapefruit juice and Maraschino liqueur, is said to originate. And thanks to the classic cocktail renaissance, the Daiquiri is back to its old tart, unfrozen self again—sans umbrella accoutrement.

We know this because, unlike most classic cocktails with nothing more than urban legend surrounding its invention, the Daiquiri’s origin was documented. In fact, there’s an actual recipe card signed and dated in 1896 by an American engineer named Jennings Cox. Here’s how that recipe came to be: Cox was working in Cuba in the iron mining industry. One night while entertaining guests, the successful businessman committed the ultimate party foul: he ran out of gin, the fashionable drink du jour. He went out and grabbed the only booze that was readily available: locally made rum. Adding other ingredients that were also abundant (sugar and citrus) he made a punch, poured it over ice, and topped it with mineral water. Guests loved it and demanded to know what it was called. Quick on his feet, he proclaimed, “The Daiquiri!” This was in honor of the small beachside village where he worked. (The town of Daiquiri was also where the United States first invaded Cuba during the SpanishAmerican War in 1898.) Up until 1909, Daiquiris were pretty much only available in Cuba. That is, until a U.S. naval officer, after a meeting with Cox, introduced it to the Army and Navy Club in Washington, D.C. It quickly spread in popularity throughout the States.

To experience one of the best Daiquiris on the planet, go to New Orleans’ Latitude 29 bar. Here, it’s said that owner Jeff “Beachbum” Berry—tiki cocktail expert and author—spent over a year perfecting technique and ingredients, from the type of ice to use to how many seconds to shake it for the ideal icy temperature. Whatever you do, he says, avoid gold or dark rum (only white rum). Otherwise, it’s simply not a Daiquiri. And for all the bastardization this simple rum sour has suffered, just do what Berry says and make Daiquiris great again. To try your hand at the American-Cuban classic, hide the blender and follow the recipe below:

Daiquiri INGREDIENTS

2 parts Bacardi Superior Rum 1 part freshly squeezed lime juice 2 tsp. sugar Mint leaf (for garnish) PREPARATION

Fast forward a bit to the late 1920s or early 1930s. The invention of a common household appliance would alter the rum drink’s path forever. At Floridita, a bar in Havana that still operates today, bartender and owner “Constante” Ribalaigua Vert used shaved ice and an electric blender to make the local drink. Hello, frozen Daiquiri.

Place sugar and lime juice into a cocktail shaker and stir until the sugar has dissolved. Pour in the rum and fill the shaker with ice. Shake vigorously until thoroughly chilled. Strain into a chilled glass. Garnish with mint leaf.

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ADVANCED MIXOLOGY

FOOD KNOW HOW

“I WANTED TO INCORPORATE LEMONGRASS IN A BRIGHT AND REFRESHING COCKTAIL REMINISCENT OF A LIGHT SALAD ON A SUMMER AFTERNOON”

Lemongrass

By Lesley Jacobs Solmonson Photo by Andrew Scullin

Citrusy and woody, a bit spicy, and even floral, lemongrass is an herb that constantly surprises. In Asia and India, it has been used medicinally for centuries to treat everything from upset stomachs to headaches to colds. The essential oil is very popular in aromatherapy and is known for its relaxing properties. Where lemongrass truly shines though is in its culinary uses. Key to Thai and Sri Lankan cuisines, it imparts its delicate lemony-rose aroma and taste to dishes like curry and soup. In cocktails, lemongrass adds brightness and spice. Roxana Pavel, the assistant general manager and head of the cocktail program at Watertable, uses it in her cocktail Ashes to Ashes. “I wanted to incorporate lemongrass in a bright and refreshing cocktail reminiscent of a light salad on a summer afternoon,” she says. “Tart, light, and spicy, we took a Daiquiri and made it into something equally exotic and approachable. “The lemongrass is fragrant, and just like it can be overwhelming in a salad dressing, we tried to balance the flavors with fresh lime juice, sugar, and some heat from a jalapeno. We built this cocktail with all senses and flavors in mind, so to bring it all together, our rim is a unique blend of black volcanic salt, coconut flakes, and hibiscus crystals. The rim helps the lemongrass shine and linger making the herbaceous flavors of the cachaça come through smoothly on the palate.”

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Ashes tO Ashes INGREDIENTS

2 oz. lemongrass and jalapeno-infused Leblon cachaça* 1 ¾ oz. fresh lime juice 1 oz. simple syrup Volcanic ash salt rim: a house blend of black volcanic salt, coconut, and hibiscus crystals 3 fennel blossoms (for garnish) PREPARATION

Shake all ingredients with ice, double strain and pour into a rimmed coupe. Add fennel blossoms. *Infused cachaça: Blend one bottle of Leblon cachaça, 4 oz. of micro lemongrass, and one sliced jalapeno for 30 minutes. Double strain.

C R A F T E D W I T H T H E F I N E S T NAT U R A L I N G R E D I E N T S “N OM I NAT E D BE ST N EW SPIRIT O R C O C KTAIL ING RE DIENT” - TA LES OF TH E COCKTA IL 10TH A NNUA L SPIRITED AWAR DS

C E L E RY S N A P P E R

T H E M A RT I N E Z

glassware

ice

method

glassware

ice

method

Highball

Regular

Stirred

Coupette

Regular

Stirred

INGREDIENTS 2 pts. Rutte Celery Gin 4 pts. tomato juice 1 pt. pineapple juice ¼ pt. fresh lemon juice ¼ pt. Worcestershire 2 dash soy sauce

INGREDIENTS 2 dash hot sauce 2 pinch celery salt 1 pinch black pepper 1 pinch chili powder salt to taste celery stalk

process Combine all non-alcoholic ingredients for a single cocktail or multiply ingredients by number of desired servings for a pre-mix batch. Add 2 parts Rutte Celery Gin to each serving, then top with the mix.

2 1 1 1

pts. Rutte Old Simon Genever pt. Vermouth Rosso dash orange bitters orange zest

process Add all ingredients and stir until cold and diluted. Strain into a chilled cocktail glass and garnish with an orange zest.

R U T T E D I S T I L L E RY. C O M

D R I N K R E S P O N S I B LY © 2 0 1 7 ROYA L D U T C H D I S T I L L E R S

ADVANCED MIXOLOGY

IN THE KNOW

How do you start your night?

By Mathew Powers Hear “Jägermeister,” and one usually thinks of college parties, Jägerbombs, or having a shot before leaving the bar. But that was the old Jäger. The brand has a new CEO and a new slogan: “Be the Meister.” How does one accomplish that? Well, for one, why not start the night with Jäger and truly appreciate the cinnamon, star anise, orange peel, and all its other (mostly secret) 56 ingredients? Newly appointed CEO Jeff Popkin exclaimed, “Jägermeister is a versatile brand that can be enjoyed ice cold as a celebratory shot and it can also be used as a sophisticated cocktail ingredient because of the unique flavor and complexity of the brand.” The “Be the Meister” campaign will be, as Popkin explained, “The strongest media plan in the brand’s U.S. history.” Ads will appear in almost every form of media with the intention of educating consumers on Jäger’s history, as well as reconnecting consumers with the iconic drink. In addition to the marketing campaign, there will be other changes, too, including a new incarnation of the iconic Jäger bottle. Said Popkin, “The updated bottle design more optimally embodies the quality and history of the signature herbal liqueur and features a more defined shape, bold logotype, and a premium cap, among other updates.” Furthermore, “We are moving forward as MastJägermeister U.S., signifying our vital role within the global Mast-Jägermeister organization.” He added, “This name change is part of the vision for a Jägermeister brand-led culture that we are continuing to build with our employees and partners.” And the message to drinkers is simple: don’t wait until last call ... start the night with a Jäger!

INGREDIENTS

1 ½ oz. Jägermeister Perrier Sparkling Water Dash Gary Regan’s Orange Bitters No. 6 Orange oil and peels (for garnish) PREPARATION

Best served as an ice kühl shot, Jägermeister is a “versatile liqueur that can be used as a premium

“

PerfekT Jägermeister soda

ingredient in a variety of cocktails due to the complexity and flavor profile of the brand, - Brand Meister Willy Shine.

Fill a frozen 12 oz. Collins glass with ice. Add dash of orange bitters and Jägermeister, squeeze the oil of an orange peel, top with Perrier Sparkling Water; squeeze a second peel over the top, stir to combine, and garnish with the peel.

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ADVANCED MIXOLOGY

THE NEXT MIX

CAUSE A STIR WITH THE LATEST MIXING INGREDIENTS

Tea Time

MIXING WITH MATCHA TEA Bartenders are going mad for matcha! Not just for the intensely earthy, green tea powder’s health benefits and its vibrant color, but for its endless possibilities in cocktail creating.

Bartender Will Aporih at Abajo at Añejo is a huge matcha fan. “It’s my favorite tea,” he says. “Aside from its amazing flavor, matcha tea has unparalleled health benefits. It’s an antioxidant powerhouse, detoxifies the body naturally, and is rich in fiber, chlorophyll, and vitamins. It’s become mainstream lately, with a lot of people appreciating its flavor. Matcha is definitely an acquired taste because it is very bold, earthy, and vegetal with a bitter finish. When blended well, however, it can mimic the cooling effects of mint or shiso leaf, which are expressions that are fully represented in the cocktail world.” Give matcha a mix!

Tea Thyme

INGREDIENTS

2 oz. Bulldog Gin 1 ½ oz. matcha tea ¾ oz. thyme syrup* ¾ oz. lime juice Club soda Thyme (for garnish)

PREPARATION

Build in a tin with cube ice, stir, and strain into a speakeasy glass; top with club soda and garnish with thyme.

*Thyme syrup: Bring 1 cup of water, 1 cup of sugar, and 10 thyme sprigs to a boil until sugar dissolves completely; stir, strain, and set aside to cool.

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ADVANCED MIXOLOGY

BUZZWORTHY

Arnie’smarches Army on By Mike Gerrard | Photos courtesy of Ketel One

hen legendary golfer Arnold Palmer passed away in 2016, there was a genuine outpouring of grief. Even those not interested in golf knew that the world had not only lost a great sportsman, but one of nature’s good guys, too. Palmer was the kind of man who believed in giving back, and he created the Arnie’s Army Charitable Foundation (AACF) to do just that. The organization has raised millions for worthy causes, from creating nature reserves to building hospitals and supporting children fighting cancer and other traumatic diseases. To honor his life, Ketel One has committed to donating $100,000 to the foundation. As part of that, the company has created a limited edition Arnold Palmer Collector’s Edition Bottle. Although an Arnold Palmer drink is his signature mix of iced tea and lemonade, in private, the golfer was a vodka fan and a friend of the Nolet family, who has been producing Ketel One at their Dutch distillery since 1691. The special bottle shows two portraits of Arnie, his signature, and a message that would have surely made him smile: “Dear Mr. Palmer, This one’s for you.” Ketel One is also encouraging people to raise money for the foundation by buying a limited edition shirt in the pink polo style that Palmer made popular, with all proceeds from the shirt going to the AACF. Ketel One Vodka has also become the official vodka of the 2017 Arnold Palmer Invitational at Arnold Palmer’s Bay Hill Club & Lodge in Orlando, Florida. Consumers can visit www.ketelone.com/arniesarmy/signature-pink-polo to purchase the Arnold Palmer limited edition shirt or go to www.ketelone.com/arniesarmy/arnies-army to make a donation to Arnie’s Army Charitable Foundation. Additionally, fans can purchase the Arnold Palmer Collector’s Edition Bottle by visiting www.reservebar.com or making a trip to their local retailer.

“Dear Mr. Palmer, This one’s for you.”

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ADVANCED MIXOLOGY

DRINK WELL

Arneis

A Trendy Grape for All Seasons By Philip S. Kampe In the last decade, the presence of wine at the bar scene has grown by leaps and bounds. Each year a new wave of young wine consumers joins the ranks of the ever expanding wine market. With so many new wine drinkers, bartenders have become the wine director of their establishments. The bartender is the ‘go to’ person for recommendations. Bartenders need to know what the next wine trend will be. One year, Prosecco was the trend, next came Moscato, then Sauvignon Blanc from New Zealand and now Rosé. What is next? Enter, Aldo Zaninotto, wine director of Chicago’s popular Osteria Langhe restaurant. If it were up to Aldo, the new wine trend would be Arneis, a little known white grape that is grown in northern Italy’s Piedmont province. Aldo says, “Arneis is known as the ‘little rascal’ in Piedmontese dialect, because the grape is so hard to cultivate. It is one of the most important white varietals among the DOCG whites in Langhe. With its profile of minerality, floral notes and orchard fruits, Arneis is a perfect white wine for all seasons. Arneis is very food friendly. I carry numerous styles of Arneis on my wine list at Osteria Langhe, including Vietti (by the glass), Bruno Giacosa, Careglio, Recit, Giacomo Fenocchio, Cecu, Marchesi di Barolo, Damliano and Ceretto. The customer response for Arneis has only been extremely positive, making new fans everyday. Arneis sales are near the top of my white wine list. If someone tells me they drink Pinot Grigio, chances are they like drier wines, like Arneis. I don’t carry Pinot Grigio anymore, as Arneis is the perfect fit on any wine list. It has satisfied my customers’ curiosity about trendy wines. If you or your wine program is searching for a new grape, Arneis is the answer.”

“

With its profile of minerality, floral notes and orchard fruits, Arneis is a perfect white wine for all seasons. 50

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Aldo Zaninotto Photo by Stephen Green

THE ORIGINAL FLORIDA BOURBON Locally Grown and Handmade in the Nation’s Oldest City Showcasing Florida’s agricultural heritage, regional grains are milled and mashed on site, and fermented with proprietary yeast strains in closed-top fermenters to produce our approachable, full-bodied sipping bourbon. The St. Augustine Distillery Double Cask Bourbon experience starts with spice, followed by toffee and dark winter fruit. The lingering finish is warm, pleasant and full of caramel and dark chocolate.

Triple Gold Winner

~ ~ MicroLiquor Spirit Awards 93 points

~ Panel Magazine ~ The Tasting

(904) 825-4962 staugustinedistillery.com

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TRICKS OF THE TRADE

SIMPLE STEPS TO CREATING AN

Original

COCKTAIL LIBRARY Photos courtesy of Travelle Kitchen + Bar

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Creating an original cocktail menu that suits all the varied guest palates along with keeping up with fresh and seasonal ingredients and, of course, staying relevant to what’s trending can be a stressful and daunting task. Especially given that the success or failure of your bar, lounge, tavern, pub, or club is dependent upon it. Unforgettable guest experiences are key for any bartender, and your cocktail menu can have a tremendous impact. So what are some basic tips that can help when setting out to create a library of original drinks? We asked Priscilla Young, Beverage Director for Travelle Kitchen + Bar her secret to creating a comprehensive and innovative cocktail menu every time. Her dynamic cocktail library is popular, inventive, and basically a work of art. Here are some of her best tips to creating cocktail menus.

Tips

List all of your craziest to best ideas for your dream menu. Look for inspiration everywhere: a color, a country, an era, a book, a spirit’s history, a painting, anything that will get your creativity going. Draw from your own experiences and expertise. This guarantees the best menu YOU can develop and the most genuine one, too! People respect that.

Keep it simple! Avoid the “kitchen sink” effect. A great cocktail allows the drinker to detect all the subtle nuances of each ingredient. Yet, together they sing! Ensure at least half of your menu has drinks with no more than four ingredients.

3 4

Never compromise technique for originality. Every excellent cocktail is always well made. Like in sports, good form begets good results.

When looking for flavor combinations, do your research. Read about how an ingredient can be cooked and what other ingredients work with it from a culinary standpoint. What grows together goes together.

Have people taste each drink. I always have my bartenders taste it then my chefs, servers, hostess, bosses. You may be surprised by how much wider of an audience appeal there is.

Originality can come in presentation; reinvent/ revitalize a classic cocktail through tableside presentation, unique garnishes, vintage pick (use a stem of a plant or sugar cane or even a unique paper clip), or vessel or delivery method. Who’s to say a drink must always be served in a glass?

Finally, always look how executable this drink will be for the bar team. No point in creating the best original cocktail when no one else on the team can recreate it consistently. Also, never forget that menu design and cocktail positioning are important too! Priscilla Young, Beverage Director for Travelle Kitchen + Bar at The Langham, Chicago, is both a certified Sommelier and Cicerone and has 10 years of bartending experience. She is responsible for the cocktail library at Travelle, which she adds to every two weeks with classics and inventive originals.

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ADVANCED MIXOLOGY

Cráneo Organic Mezcal Cráneo Organic Mezcal begins simply as plants of agave espadin, located 5,600 feet high in the hills of Santiago Matatlán, Oaxaca. Once the agave matures, skilled maestro mezcaleros and agave aficionado David Ravandi transforms it into a grand spirit. Indeed, the journey from harvest to bottle honors ancient Oaxaca methods of artisanal distillation, as well as the history of Mexico itself. To celebrate that process, Cráneo Organic Mezcal comes in an eye-catching, storytelling bottle. Just as Cráneo Organic Mezcal derives its strength and character from the agave espadin, the sacred skull depicted on the label is inspired by the Aztec goddess Mictecacihuatl (pronounced “Meek-teka-see-wahdl’), the guardian of the bones and symbolic of strength and influence. The black-and-white artwork exemplifies the pureness of the transparent organic spirit, and also pays homage to Mexican handcraftsmanship by first being carved into wood and transporting that artwork to the bottle. The recyclable, hand-blown glass bottle also honors the very earth that produces the agave and gives birth to mezcal. Natural soy ink is used for the artwork that is embossed onto recycled paper, and it adheres to the glass via vegetable-based glue. Finally, wooden caps and natural cork seal the mezcal in the bottle. Cráneo Organic Mezcal provides drinkers with a journey through several centuries of history, as demonstrated by the taste of the liquid and the bottle that contains it. And it does it without disturbing the very planet that provides the ingredients necessary to make delicious spirits. 123spirits.com.

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ANATOMY OF A BOTTLE

Wooden cap made with natural cork seal.

Hand-blown 100% recycled glass.

Vegetablebased glue used for labeling.

Printed with soy-based ink on recycled paper. Artwork depicting handmade woodcarving of Mictecacihuati on label. Black-andwhite artwork exemplifies the pureness of the transparent organic spirit.

Your Tools, Our Trade BehindTheBar.com

ADVANCED MIXOLOGY

CRAFTING COCKTAILS MUST MIX

MEAT-INSPIRED COCKTAILS According to Juan, the fat-washing process is relatively easy. Here are some of his quick tips:

Dig in with Meat Cocktails e s u o h p o h C ’s l l e w x a M t a n| By Lesley Jacobs Solmonso

ell’s Chophouse

Photos courtesy of Maxw

Combine 2 oz. of rendered fat (duck or bacon), put it in a quart container with 750ml of spirits (whatever pairs well with that fat) and place in dark for six hours until fat melts. Then place the container in freezer for three hours (or refrigerate for six) so the fat solidifies on top. Strain carefully, remove and discard the hard top layer of fat, then place a piece of wet cheesecloth inside a chinois strainer and pour the remaining liquid through to extract the remaining fat.

MAXWELL’S OLD FASHIONED INGREDIENTS

When deciding what spirits pair best with what fats, Juan found that the spiciness of rye was perfect for the sweetness in duck fat. With the bourbon, it already had an inherent sweetness, so the bacon’s smokiness played well in the Old Fashioned. And, while you might think that meat cocktails and a meat-based meal would be overkill, Juan disagrees. “Because the cocktails are balanced out with bitters and sugars,” he explains, “it really compliments well. When you are drinking the duckJuan wanted a infused cocktail menu that “would DUCK, DUCK GOOSE and eating steak, showcase the versatility of what we can and will you only taste hints of duck, not do.” Among the well-considered an aggressive amount. Same cocktails on the list are the Duck, thing with the bacon. It’s almost Duck, Goose, which uses duck like eating a bacon-wrapped fat-infused Michter’s Rye, and the lamb chop–the combination may Maxwell’s Old Fashioned, with seem excessive but when you try bacon fat-infused Basil Hayden’s it, you realize how well the two work together.” bourbon. When you’re a bartender at a steakhouse, inspiration is all around you. That’s how Juan Arboleda, formerly of Employees Only, arrived at the idea of focusing on meat-infused and meat-washed cocktails. “At Maxwell’s, we pride ourselves on the extremely high-quality meat we serve,” says Arboleda. “We dry age our meat for 40 days in-house, so it’s a big deal. I created the meat cocktails as an homage to this star menu item— our bread and butter, if you will.”

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2 oz. bacon-infused bourbon ½ oz. pineapple sweetener 2 dashes Angostura bitters 2 dashes Peychaud’s bitters Dehydrated pineapple (for garnish) PREPARATION

Add all ingredients into mixing glass, stir for 30-40 revolutions, strain into Old Fashioned glass with ice. Garnish with dehydrated pineapple.

DUCK, DUCK GOOSE INGREDIENTS

2 oz. duck fat-infused rye whiskey ½ oz. Demerara sweetener (1:1) 4 dashes Peychaud’s bitters 1 dash of Angostura bitters ¼ oz. absinthe Lemon twist (for rim and garnish) PREPARATION

Rinse a rocks glass with absinthe, add crushed ice and let stand while stirring other ingredients in a mixing glass. After pouring out the remaining absinthe and ice, strain the cocktail into the rinsed glass. Express and rim the glass with lemon twist, then garnish.

T HE

Original HONEY

LIQUEUR

A N 1 8 TH C E N T U RY R E C I P E

Versatile enough to add depth and dimension to any cocktail, yet simple enough to drink on its own or use as a simple syrup substitution.

Made with all-natural

Yu cata n Ho n ey

D R I N K R E SP O NSIBLY. BĂ¤renjĂ¤ger Honey Liqueur 35% Alc./Vol. (70 proof). Product of Germany. Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ.

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ADVANCED MIXOLOGY

BRAND SPOTLIGHT

DEEP EDDY ORANGE ARRIVES JUST IN TIME FOR SUMMER By Dylon Walker

Austin-based distillery Deep Eddy Vodka, continues to expand and grow its portfolio of flavors with its newest release. Deep Eddy Orange, a citrus-based vodka, comes to us just in time for the summer, as consumers begin to choose bright, refreshing beverages over robust and savory. The flavor is a wise move for the brand and an obvious extension of its six other flavors: Straight Vodka, Peach, Lemon, Ruby Red Grapefruit, Cranberry, and Sweet Tea. Deep Eddy Orange can be served straight or mixed into cocktails adding a vibrant orange color and taste that is both gluten and pulp-free.

consistent with the brand’s personality and mixability,” said John Scarborough, president of Deep Eddy Vodka. “Our approach, as ever, uses real orange juice for a bright and fresh vodka that is delicious and easy to use.” With real ingredients and classic flavors at the forefront, the popularity of Deep Eddy Vodka continues to grow and flourish. In 2016 alone, the brand moved more than 1 million cases. Much of this is attributed to its smallbatch approach, use of premium ingredients, and continued commitment to provide high-quality vodka products to the market.

MUST MIX FUZZY NAVEL INGREDIENTS

“Deep Eddy Orange is an innovative approach to a very traditional flavor. True to our roots, we took great care to craft a flavor that is

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1 oz. Deep Eddy Orange Vodka 1 oz. Deep Eddy Peach Vodka ½ oz. orange juice 2 oz. sparkling water

PREPARATION

Pour all ingredients into a highball glass filled with ice and gently stir.

SHAKING AND STIRRING

WYOMING DOUBLE CASK WHISKEY

The Mead family came to Wyoming in 1890 and never left. Instead of ranchers as in generations past, the current family focuses on distilling, and their Wyoming Whiskey is a reflection of their family and their state. The brand’s corn, wheat, barley, and water are sourced from the Big Horn Basin. The current bottling is a limited edition, sherry-finished bourbon, the first barrel-finished product from the distiller. Specific barrels of five-year-old Wyoming Whiskey are aged in Pedro Ximenez barrels, which add notes of dried fruits, vanilla, and spices.

NEAT OR ON THE ROCKS INGREDIENTS

1 part Wyoming Whiskey Water PREPARATION

Combine ingredients in a rocks glass.

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LAUNCHES

SVEDKA BLUE RASPBERRY VODKA

As an innovator in flavored vodkas, Svedka introduces Blue Raspberry, catering to the Millennial generation which is known for its interest in extreme flavors. Blue raspberry offers the popular mix of sweet and sour, starting with raspberry and berry notes that culminate in a sour lemon kick. This flavor joins others that include Strawberry Colada and Orange Cream Pop.

SVEDKA BLUE HEAVEN INGREDIENTS

1½ oz. Svedka Blue Raspberry ½ oz. Blue Curaçao ¼ oz. fresh lemon juice Lemon wedge (for garnish) PREPARATION

Combine ingredients in a cocktail shaker over ice. Shake and strain into a shot glass. Garnish with a lemon wedge.

DON Q OAK BARREL SPICED RUM

Master blender Jaiker Soto, SVP of production Silvia Santiago, and sixthgeneration rum maker Roberto Serrallés meticulously crafted Oak Barrel Spiced Rum. A blend of Puerto Rican rums aged for a minimum of three years and up to six years was used for this expression, adding the structure, smoothness and tannins that differentiate it from unaged spiced rums.

DAVID’S DON DAIQUIRI

Created by Cory Fitzsimmons INGREDIENTS

2 oz. Don Q Spiced Rum ¾ oz. cinnamon simple syrup* ½ oz. grapefruit juice ¼ oz. lime juice PREPARATION

Shake and strain into a chilled cocktail glass, and garnish with a lime wheel. *Cinnamon simple syrup: Toast two sticks of cinnamon over medium heat until fragrant. Pour a pint of water and return to just shy of a boil. Shut off heat and add a pint of sugar. Stir until fully dissolved, strain off cinnamon sticks.

LUSTAU VERMUT (VERMOUTH)

Arriving in the United States this spring, Lustau Vermut marries the artistry of Lustau with the master blenders of the Caballero family, who have made spirits since 1830. The sherry wine base is a combination of sweet Pedro Ximenez and nutty Amontillado, creating a distinctive personality to this vermouth. The botanicals, which are macerated separately, include principle notes of wormwood, gentian, coriander, and orange peel. This sweet, sherrybased vermouth will add a distinctive character to Negronis and Manhattans.

NEGRONI INGREDIENTS

1 oz. dry gin 1 oz. Campari 1 oz. Lustau Vermut Orange twist (for garnish) PREPARATION

Add all ingredients to a mixing glass. Fill with ice and stir until well chilled. Serve up with an orange twist.

RÅVO VODKA

This new Swedish vodka is made from winter wheat, 100% natural and certified gluten free. Continuously distilled five times and then blended with natural spring water, Råvo has a smooth mouthfeel and gentle sweetness. The name comes from a combination of the Swedish words “raw” and “vodka,” suggesting the simplicity and purity of the product itself.

THE RAW VESPER INGREDIENTS

1 oz. Råvo Vodka 1 ½ oz. Darnley’s View Original Gin ½ oz. Chase Elderflower Liqueur ¼ oz. Cinzano Dry Vermouth Lemon rind (for garnish) PREPARATION

Combine all ingredients in shaker with ice. Shake vigorously to chill. Strain into chilled Martini glass. Garnish with lemon rind (may also garnish with olives).

GLENMORANGIE BOND HOUSE NO. 1 GRAND VINTAGE MALT 1990 Bond House No. 1 is the first of a series of limited releases comprised of Glenmorangie’s most valued aged whiskeys, each distilled in a single year. Bond House captures the journey of a spirit that was produced from the immensely difficult 1990 harvest and aged for 25 years in ex-bourbon and exsherry casks. The result is a delicate floral and fruity whisky with a nose of heather honey and candied fruits, and a flavor of honeycomb, vanilla, and herbs.

NEAT OR ON THE ROCKS INGREDIENTS

1 part Glenmorangie Bond House Water PREPARATION

Combine ingredients in a rocks glass.

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Tickets Sale N On ow!

JULY 18-23, 2017 Craft your future with knowledge and networking at more than 200 new seminars, tastings, competitions, networking opportunities and other spirited events curated specially for the cocktail industry. Your future is waiting. Come find it at Tales of the Cocktail 2017. Visit TalesoftheCocktail.com for tickets and to build your own custom Tales experience.

Here at CHILLED it doesn’t take much to convince us to travel the world for a taste of the unusual. Sure, we know we can get a quick fix in our own backyards (some of the most interesting spirits are made right here), but places like Italy, China, Mexico, Scotland, Ireland, and France are creating truly exotic spirits. In keeping with the exotic, this issue taps into rum producing regions of the world and the flavorful cocktails they create. Then we take time out to explore international brands that are tempting our taste buds, giving a shout out to Italy, especially if we’re looking to mix up classic cocktails correctly. And speaking of classic cocktails, we consulted today’s best tequileros, who shared their “must-mix” Margarita recipes which are endlessly Instagrammable. Finally, our cover story highlights Matt Damon, actor and co-founder of water.org, and his partnership with Stella Artois, who have joined together to tackle the world’s water crisis. “The Buy a Lady a Drink” campaign invites people to purchase a branded chalice, and Stella Artois will donate money to water.org for every glass bought. The cause is an important reminder that the world is big and there are people living in it without access to safe drinking water. The precious resource that is water, the main ingredient in so many spirits, cannot be taken for granted and must be available to all.

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Water.org co-founders Matt Damon and Gary White attend the unveiling “The Water Clouds by Stella Artois,” a public art installation that visually represents the impact of the “Buy A Lady A Drink” campaign in New York.

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Buy a Lady Stella Artois and Water.org

a Drink

Devoted to solving the world’s water crisis, one beer at a time. Photos by Craig Barritt, Getty Images for Stella Artois

ithout water, there is no beer. But more importantly, without water, there is no life. Recognizing this, Stella Artois and water. org recently reaffirmed their partnership to help bring water to people in need across the planet. Stella Artois first launched the campaign known as “Buy a Lady a Drink” in 2015 to raise awareness and spark consumer action on this critical issue.

inspired by countries affected by the global water crisis, while Stella Artois offered a Cidre Banana Spritz cocktail. Stella Artois also funded the documentary Our Dream of Water from award-winning director Crystal Moselle (The Wolfpack), which spotlights stories of women in Haiti, Peru, and Kenya as they struggle to find safe water.

Though best known as one of the most successful actors of his generation, Matt Damon is a passionate advocate of access to safe water and co-founder of water.org. And though known as one of the world’s most iconic beers, Stella Artois is also devoted to solving the world’s water crisis. Water may be a fundamental need, but access to it around the world is shockingly poor. Approximately 663 million people lack access to safe water, and 2.4 billion people lack access to a toilet. “I have four daughters, and it’s tough to imagine them having to walk for hours every day to get clean water, as so many women around the world do,” says Damon. “We want to put an end to these journeys.” With the extension of the partnership, Stella Artois has made a four-year commitment to water.org to help provide sustainable access to clean water for 3.5 million people by 2020. The partnership includes everything from high-profile events and art installations to donating proceeds from beer sales and limited edition chalices. To raise awareness, Stella Artois has been hosting a series of events around the world, including panel discussions at the World Economic Forum and the Sundance Film Festival, as well as commissioning films and television ads starring Damon. The Sundance panel included celebrity chef and water advocate Marcus Samuelsson, along with Damon and water.org cofounder Gary White. Chef Samuelsson created a menu

Since launching “Buy a Lady a Drink,” Stella Artois has helped provide clean water access to more than 800,000 people through the sale of more than 225,000 chalices, as well as directly donating more than $3 million to water.org. This year, three artists from Cambodia, Brazil, and Uganda have designed a new chalice series. For each one sold, Stella Artois will help provide five years of clean water to one person. The campaign has also expanded with “Buy Stella Artois to Help,” where 6- or 12-bottle packs of Stella Artois sold in select retail stores help water.org provide 6 or 12 months of clean water for one person. “We are proud to continue partnering with water.org for a renewed commitment that is bigger than what we’ve ever done in the United States,” said Harry Lewis, vice president of Stella Artois. “To be the generation that ends the global water crisis, people can take small steps like purchasing a chalice to spark change.”

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THE SPIRITS OF ITALY By Michael Tulipan

talian spirits have taken the United States cocktail scene by storm over the past few years. Their versatility and mixability allow for a wide range of herbal, bitter, or subtly sweet notes that add layers and complexity to drinks. Some of the brands are category leaders (Campari, Strega, Frangelico, and Luxardo Maraschino) while others offer artisanal bottlings with small but devoted followings. “In Italy, you drink what is made in your region because every area makes its own quality version of wine, grappa, and amaro,” says Logan Ronkainen, owner of Punch & Pie NYC and a Chilled 100 bartender. “Grappa is made from whatever leftover grape must the region uses for wine, while amaro is made from either fortified wine or distilled spirits infused with locally foraged roots, herbs, and spices. Personally I love sneaking amaro into cocktails. I use them as a modifier in many classic cocktails in place of triple sec or even vermouth.”

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“Italian liqueurs and amari are incredibly versatile. The rise in popularity of lower ABV cocktails has definitely contributed to their elevated profile. And with lighter cocktails comes the aperitivo hour (the Italian equivalent of happy hour) an occasion that’s making its way to the United States. It’s about spending quality time with friends and making memories over a few laughs, a few simple drinks, and bites.” Tanya Cohn, Brand Manager, Galliano

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Luxardo Maraschino may be almost 200 years old, but Morgan Robbat, vice president of Marketing at Anchor Distilling, says the brand is having a moment thanks to bartenders embracing classic cocktails like the Last Word and the Aviation. But innovation is just as important to the brand as consumer palates gravitate toward accepting more bitter flavors. Today, Luxardo continues to introduce liqueurs for bartenders to work with such as Bitter Bianco, the first clear bitter in the United States. “Most bitters currently on the market are some hue of red,” Robbat says. “Offering bartenders a high-quality clear bitter gives them color freedoms that they didn’t previously have.” The revival of the Negroni and creative new variations on the classic are fueling growth in the Campari brand. Richard Black, vice president of Marketing, White Spirits & Cordials for Campari America, says, “Innovative bartenders are always seeking new ways to enhance cocktails, and Campari America’s Italian bitter liqueurs are the perfect ingredients to drive continued exploration.” Another key factor is the low-ABV trend. Black points to brand growth in Aperol and Cynar. “Bartenders now have an array of tools to create food friendly, low-ABV cocktails that are playing in the same territory as wine and beer.” Quinine liqueur Ferro China Baliva is another low-alcohol option at just 21% ABV. “The iron element in Baliva brings a truly unique flavor and texture to a cocktail, which can’t be replicated with any other spirit,” says brand manager for Pallini Limoncello Corey Galotta.

“Italian spirits have a link between culture, tradition, Italian lifestyle, and a splash of art, pleasure, and enjoyment that is the Italian way. This is probably the reason for the success, but we simply try to make the best with great passion for several generations.” Tatiana Colombus, Marketing Manager, Strega

“I recently launched Italicus Rosolio di Bergamotto using a recipe dating back to the late 1800's. I combined elements of my family's own generations-old recipe to bring back Italy's original aperitivo, Rosolio.” Giuseppe Gallo, Italian Spirits Expert and Barman

Grappa is another spirit that has made great strides recently. Often dismissed as little more than firewater, brands are increasingly making higher-quality grappas. Luca Fabris, CEO of Gra’it, which produces grappa from seven different grape pomaces, says, “The quality of the most popular Italian distillate has drastically improved over the last five to eight years thanks to newly developed distillation techniques.” Fabris also emphasizes the mixability of good grappa. “It’s far more mixable than tequila, and I’d argue than

gin as well. It’s definitely very different from the jetfuel style grappa many Americans have been used to.” How you finish an Italian meal is just as important as the aperitivo to start, whether it’s an amaro like Amaro Nonino or a sweet finale like Limoncino, Sambuca or Frangelico. Coffee? Ronkainen has the answer for that, too. Just add some amaro for an extra kick, sit back, and enjoy the good life like they do in the old country. CHILLEDMAGAZINE.COM

TEQUILA

THE LOCALS

COMPETITION WINNERS

TIME FORGIVE THE MANSPLAINING, BUT IN CASE YOU DON’T KNOW, TEQUILA SHOULD BE DRUNK NEAT FROM A FLUTE. NOT FROM A COCKTAIL GLASS, NOT A SNIFTER, CERTAINLY NOT A SHOT GLASS, AND, ABOVE ALL ELSE, NOT WITH SALT AND LIME. FLUTES, AS IT TURNS OUT, HELP BRING OUT THE BOUQUET. IT’S PART OF THE OBSCURITY OF ONE OF THE MOST MISREPRESENTED SPIRITS OF OUR TIMES, AND WE HERE AT CHILLED THINK IT’S TIME TO SET THE RECORD STRAIGHT ON TEQUILA, AND BY SOME OF THE BEST TEQUILEROS IN THE INDUSTRY. By David Perry

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“Tequila is still growing in popularity in the United States, and consumers are learning about the high quality the spirit can have,” says Espolòn Master Distiller Cirilo Oropeza. “The aromas, flavors, and taste, it’s a very promising horizon. It inspires me to keep making the best tequilas for all to enjoy.” And with the award-winning Espolòn and other producers now consciously aiming firmly for the top shelf, judicious bartenders and mixologists have a plethora of brands coming up from South of the Border that can revolutionize not only their cocktail lists, but introduce a heretofore unexplored sipping experience their customers can enjoy.

Some hit their stride early; Tequila Corralejo hit the ground running all the way back in 1755 when Hacienda Corralejo became the first estate in Mexico to produce tequila as a commercial venture. Corralejo employs the 400-year-old Charentais method of distillation,

the same method perfected by the French in distilling cognac, which allows for exceptional retention of aroma and flavor. “Only” coming on to the scene in 1870, Casa Herradura cooks the agave hearts in traditional clay ovens and uses natural fermentation with airborne wild yeast created by the agave plantations and fruit trees on its grounds. Having introduced the world’s first-ever reposado and extra-añejo tequilas in 1974 and 1995, Herradura is the last true tequila-producing hacienda on the planet today. Master Distiller David Ravandi is more of a neophyte, introducing his 123 Organic Tequila in 2010. Ravandi began planting organic agave at the estate in 2000, and waited ten years for the agave plants to mature. Capturing the aromas, flavors, and complexities of the agave estate’s highelevation terroir, the tequilas allow drinkers to savor them like fine wine — Ravandi even utilizes winequality oak barrels for aging. “Distilling tequila is as much an art

as a science, so there’s an incredible amount of craftsmanship in every bottle,” he says.

But historic or hipster, producers now commonly recommend drinking their creations straight. “I prefer to sip it as is from the bottle,” agrees Tequila Cazadores Brand Ambassador Manny Hinojosa of his Cazadores Añejo, aged no less than 12 months in new, small, American white oak barrels to create a flavor marked by rich wood and vanilla notes that linger on the palate. It’s trend stretching across the industry. Reserva de la Familia from juggernaut Jose Cuervo is best enjoyed neat, and at room temperature. The aforementioned Espolòn is specifically created to be smooth while embracing the central ingredient. “We don’t shy away from the earthy flavor of agave,” finishes Oropeza.

Made with 100% agave tequila, lime juice, agave nectar and the “secret sauce” Mandarine Napoleon, a bold blend of 10-year aged cognac and exquisite mandarins resulting in a rich mandarine orange liqueur. Mandarine Napoléon’s versatile, yet distinct flavor makes it the perfect addition of freshness and spice, to a classic cocktail such as the Margarita.

IMPERIAL MARGARITA INGREDIENTS

PREPARATION

1 part Mandarine Napoléon 2 parts 100% Agave Tequila 1 part fresh lime juice ½ part agave nectar Salt rim and lime wheel (for garnish)

Shake all ingredients and strain into a Margarita glass or over fresh ice in a rocks glass. Garnish with a salt rim and lime wheel.

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Photo by Dasroc

123 ORGANIC TEQUILA: TEQUILA IN THE GARDEN Created by Chris Kramer, The Larchmont INGREDIENTS

3 - 4 cucumber slices, muddled in shaker 1 ½ oz. 123 Organic Tequila Blanco ½ oz. agave ½ oz. lime 2 cracks of white pepper PREPARATION

Fill shaker with ice, shake and combine all ingredients into pint glass or tumbler. Splash soda on top; one crack more of white pepper for garnish

HERRADURA: EL DUELO

6 DEGREE BLANCO: WATERMELON PARFAIT

INGREDIENTS

2 parts Herradura Reposado 1 part fresh squeezed lime juice ½ part agave nectar (to taste) ½ part tamarin nectar Tajin chili PREPARATION

Prepare the coupe glass with a half rim of tajin chili. Combine all the ingredients in a shaker with ice, shake hard so that some of the ice melts, and then strain into glass.

1 oz. 6 Degree Blanco 1 oz. of 6 Degree Reposado 3 pieces of añejo-Infused watermelon* 2 oz. of simple syrup 1 piece of dragon fruit 1 slice of jalapeño Sprig of thyme Club soda Splash of cranberry PREPARATION

*Pour 2 oz. of añejo over 2 cut triangles of watermelon and put it in the freezer overnight. Combine tequila, lime juice, jalapeño, thyme, and simple syrup in a shaker, add ice and shake for 15 seconds. Pour over slice of watermelon, dragon fruit and jalapeño in a highball glass. Top with club soda, cranberry, and thyme.

TEQUILA BRIBÓN IS EXTREMELY APPROACHABLE, HIGH-QUALITY TEQUILA THAT I PERSONALLY ENJOY SIPPING NEAT OR ON THE ROCKS. THE BEAUTIFUL COMPLEXITY OF THIS SPIRIT ALSO MAKES IT A GREAT BASE FOR CLASSIC COCKTAILS LIKE MARGARITAS, AND THE EVER-GROWING NUMBER OF CONTEMPORARY COCKTAILS, WE’RE SEEING IN MIXOLOGY PROGRAMS TODAY. - DAVE SINGH, PALM BAY INTERNATIONAL SENIOR BRAND MANAGER, SPIRITS

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But where would we be without Margaritas? One would be remiss to assume that a quality tequila can only stand on its own, or that a top-grade spirit won’t up your cocktail game; serving neat those tequilas made to do just that is simply an added bonus. “People are often surprised to discover that almost any cocktail traditionally made with vodka or gin or rum tastes great using tequila,” says Patrón point man Greg Cohen, touting his brand’s versatility. “Even bourbon-based drinks, such as an Old Fashioned or a Manhattan, are terrific with tequila.”

Photos courtesy of Patrón Spirits Patrón recently crowned the Coralina Margarita, created by Mexico City bartender Riesler Morales, as the 2017 “Margarita of the Year.” Riesler wanted to craft a cocktail that had the simplicity and elegance of a classic Margarita, yet the interesting and unexpected ingredients that married so nicely with Patrón tequila.

So tequila is evolving as a stand-alone even as it solidifies itself as a mixer. And what is clear is that bartenders and the public alike are demanding a higher-quality product in their glasses (flutes, remember) over the liver-searing versions many a rough night began with. The tequila audience has become savvy, and what a brave, new world it is. The possibilities are endless. Seven top bartenders from across the world recently gathered at the Hacienda Patrón distillery in the Highlands of Jalisco, Mexico, to create seven different styles of Margaritas vying for the “Patrón Margarita of the Year” crown. Pictured from left to right: Hemant Pathak from New York, Alexander Kady from Denver, Sophie Bratt from London, Chilled 100 Member Shaun Gordon from Atlanta, Max Greco from Sydney, Riesler Morales from Mexico City, and Mindy Kucan from Portland.

CORALINA MARGARITA

Created by Riesler Morales of Mexico City, Mexico INGREDIENTS

ESPOLÒN: THE RAMON-ARITA INGREDIENTS

½ oz. Espolòn Reposado ¾ oz. Grand Marnier ½ oz. fresh lime juice ½ oz. fresh grapefruit juice ½ oz. agave nectar Pinch of kosher salt Lime (for garnish) PREPARATION

Combine ingredients in tin, shake and strain over ice. Garnish with a lime.

1 ¾ oz. Patrón Reposado  ¾ oz. Patrón Citrónge Orange   ¾ oz. simple syrup   1 oz. fresh lime juice   ½ oz. red wine   Sugar-salt rim* PREPARATION

Combine ingredients (except wine) in a shaker tin; add ice and shake vigorously. Strain into a chilled cocktail coupe rimmed with sugar-salt rim. Carefully float red wine on the surface of the cocktail and garnish with a lime wheel. *Sugar-salt rim: Pulverize ¼ cup dried hibiscus in a spice grinder. Add ¼ cup sugar and ¼ cup kosher salt and pulse until combined. CHILLEDMAGAZINE.COM

RECIPES SPRINGTIME COCKTAILS FLAVORS LIKE CUCUMBER, GINGER, CELERY, AND LIME ARE ABSOLUTELY GREAT FOR SPRINGTIME MIXING.

MAY FLOWERS INGREDIENTS 1 1⁄2 parts Absolut Original 1 ⁄4 parts Maraschino liqueur 3 ⁄4 parts East India sherry 1-2 drops almond extract 3 ⁄4 parts lemon juice Organic, edible flowers (for garnish)

PREPARATION Dry shake and strain over crushed ice in a short rocks glass. Garnish with a bouquet of edible flowers.

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CLEVER CLOVER INGREDIENTS 1 1⁄2 parts Absolut Original 1 ⁄2 parts celery juice 1 ⁄2 parts Suze 1 ⁄2 parts lime juice 3 ⁄4 part clover honey syrup Dash Angostura bitters

PREPARATION Combine all ingredients in a cocktail shaker with ice. Shake until cold and strain into a chilled coupe glass.

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GRASS IS GREENER INGREDIENTS 1 part Absolut Citron 1 part wheatgrass 1 ⁄2 parts lime juice 1 ⁄4 parts agave nectar 2-3 mint leaves Watermelon radish, sliced (for garnish) PREPARATION Shake all ingredients and strain into a short rocks glass with no ice. Garnish with a sliced watermelon radish.

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SPRING CHICK INGREDIENTS 1 1⁄2 parts Absolut Citron 3 ⁄4 parts Lillet 1 ⁄4 parts Suze 1” ginger slices 3 ⁄4 parts lemon juice 2 parts hopped soda Dash Angostura bitters Pilsner beer (for garnish) PREPARATION Muddle ginger slices in a mixing glass. Combine remaining ingredients with an ice cube and shake to incorporate. Strain over crushed ice in a pilsner glass and top with hopped soda. Garnish with a sidecar of pilsner beer.

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HOTSPOT

SPOTLIGHT

BALLO

I TA L I A N R E S TA U R A N T A Taste of Tuscany in Connecticut By Bryen Dunn â&#x20AC;¢ Photos courtesy of Mohegan Sun/BALLO Italian Restaurant

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BALLO Italian Restaurant is located within the Mohegan Sun Casino Complex in Connecticut and has the largest 360-degree Carrera marble bar in the Northeast. That bar is definitely the centerpiece of the restaurant, which is only enhanced by the cathedral-like rooms, antique lighting, and Tuscaninspired fixtures, all carefully chosen by owner John Tunney. The lounge area offers cozy leather couches, low cocktail tables, lush carpets, and dim lighting for an intimate experience

As for wines, the classic Italian Cavazza Pinot Grigio is one of Ballo’s most ordered white wines by the glass. For fans of red, the Sartori Pinot Noir is quite popular, with its notes of black raspberries, vanilla, and currants. General Manager Jason Barlow claims, “Capestrano Montepulciano d’Abruzzo is one of my personal favorite red wines medium-bodied, not overly tart, nor too dry.” Some of the bottle selections include Vigarello 2011 (50% Cabernet, 45% Merlot, and 5% Petit Verdot) and Renieri Mega 2008 (70% Sangiovese and 30% Merlot). And here’s a tip for wine enthusiasts: BALLO offers 50% off wines $100 and up every Sunday. Craft beer aficionados must try the local Two Roads Road 2 Ruin Double IPA, with a classic hoppy flavor and an 8% ABV. Another favorite is the cold brew coffee stout called Espressway, which mixes locally roasted coffee beans with an oatmeal stout (6.5% ABV).

This is Tunney’s 12th restaurant, after bringing to life his amazing concepts from Las Vegas and Atlantic City to New York City’s Besito Mexican. BALLO, which means “dance” in Italian, is inspired by San Galgano, a Gothic abbey built in the 12th century and located in the hills of Tuscany. “San Galgano represents all that is spectacular about Italy, the history, the passion, the fortitude of the country,” says Tunney. “What better place to worship the food of Italy than in a place that replicates their mastery?” Tunney is passionate about Italian cuisine and cocktails. The signature cocktail, Ballo Limonata, was voted the Connecticut State Cocktail on the popular website Buzzfeed. It’s a light and refreshing blend of Thatcher’s organic vodka and San Pellegrino sparkling lemonade, and graced with a frozen blood orange sphere that melts, adding a subtle hint of extra flavor.

Chef de Cuisine Shaun Golan has created some standard can’t-miss menu items, including handmade tagliatelle shrimp scampi with lemon and roasted garlic and an Assaggi platter served with classic favorites like di Parma prosciutto, salumi, farmstead cheeses, roasted tomatoes, ricotta-stuffed peppers and a fig jam. And for those in the know, the Flaming Macaroni a la Torchio is not listed on the menu, but we’re letting the secret out on this unique tableside-prepared dish that’s an upscale take on the classic macaroni and cheese. Barlow explains, “We hollow out an imported 80-pound wheel of Parmigiano that is set atop a rolling cart and presented to the guest. In the kitchen, we prepare the fresh pasta with some cream, truffle butter, and a bit of grated Parmigiano cheese. The prepped pasta is then brought out to the dining area, where the Parmesan wheel is lit on fire using highproof grappa, thus melting the inside of the cheese wheel. We add the dressed pasta to it and stir it, scraping the sides of the wheel to incorporate the melted Parmigiano cheese.” That’s amore! As Federico Fellini once said, “Life is a combination of magic and pasta.” BALLO offers just that.

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LAST CALL

CHILLIN’ WITH

Celestino Cornielle

Photo by Ricky Middlesworth Photography

Downtime

I design jewelry, facilitate shamanic gatherings, and write. I am presently authoring two books, one on the power of intent and the other on earthbased spirituality.

Home bar

I would call it more of a home stash, not a bar!

THIS SPRING, CELESTINO STARS AS RALDO IN THE HIGHLY ANTICIPATED FILM THE FATE OF THE FURIOUS, THE EIGHTH INSTALLMENT IN THE FRANCHISE. CELESTINO HAS ALSO WORKED IN THE VIDEO GAME WORLD, BEING PHYSICALLY SCANNED AND LENDING HIS VOICE TO A CHARACTER IN CALL OF DUTY: BLACK OPS II.

Bartending past

My first year in L.A. was very challenging. I ended up broke and sleeping on a friends couch. One day a friend called in distress because he had organized a VIP party and his bartender bailed on him at the last minute. I first asked, “How much does it pay?” He told me $25 an hour plus tips, and the rest is history … I became a bartender that day and actually continued doing so for a couple of years.

Dining out

I like to dine at conscious restaurants that offer organic, grass-fed selections … Gracias Madre comes to mind.

Drink

Macallan 18 neat, Sapphire Martini, and Bloody Marys for brunch.

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THE

MISCHIEVOUS SPIRIT

100% de Agave

Hecho en México

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