Chilled Magazine - Volume 11 Issue 1 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

+ FROM GIN

to GENEVER

BARTENDERS

mix up WINNING COCKTAILS

STILLHOUSE WHISKEY

UNBREAKABLE SPIRIT

BACARDÍ BANANA

F L AVO R E D R U M MIX UP A BUNCH.

BACARDÍ BANANA FLAVORED RUM, A WHITE RUM EXPERTLY BLENDED FOR CHARACTER AND FLAVOR TO CREATE AN AUTHENTIC BANANA TASTE. BACARDÍ BANANA FLAVORED RUM HAS AROMA NOTES OF FRUIT AND CANDY BANANA, SWEET BROWN CARAMEL AND VANILLA WITH AN AFTERTASTE OF SWEET BANANA, SWEET BROWN NOTES AND BUTTERSCOTCH.

LIVE PASSIONATELY. DRINK RESPONSIBLY. © 2018. BACARDÍ, ITS TRADE DRESS, THE BAT DEVICE AND BACARDÍ UNTAMEABLE ARE TRADEMARKS OF BACARDÍ & COMPANY LIMITED. BACARDÍ U.S., INC. CORAL GABLES, FL. RUM - 35% ALC. BY VOL.

BACARDÍ BANANA TROPICAL RUM PUNCH ®

8 PARTS BACARDÍ BANANA FLAVORED RUM 5 PARTS BACARDÍ COCONUT FLAVORED RUM 3 PARTS COCONUT CREAM – WHISKED 5 PARTS ORANGE JUICE 4 PARTS LEMON JUICE 3 PARTS SIMPLE SYRUP

ADD ALL INGREDIENTS INTO A PUNCH BOWL WITH AN ICE BLOCK. GARNISH WITH ORANGE WHEELS.

8 YEARS OF CRAFTSMANSHIP F O R A R E F I N E D TA S T E .

Crafted first in 1862, BACARDĂ? 8 AĂ&#x2018;OS is aged under the Caribbean sun for a minimum of 8 years. The result is a complex and layered rum, with each batch hitting the right notes of oak, apricot, nutmeg and butterscotch. This amber sipping rum is perfect for special occasions. It can be served on its own or as the base for outstanding cocktails such as the Rum Old Fashioned.

Coming Soon!

ENJOY OUR SINGLE MALT RESPONSIBLY. CRAIGELLACHIE AND ITS TRADE DRESS ARE TRADEMARKS. ©2018 IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL. SINGLE MALT SCOTCH WHISKY–40% ALC. BY VOL. *CRAIGELLACHIE 31 IS EXCLUSIVELY AVAILABLE IN DUTY FREE.

FROM THE HOME OF THE AWARD-WINNING WHISKY, CRAIGELLACHIE 31 YEAR OLD.*

CONTENTS

VOLUME 11 - ISSUE 1

Unbreakable Spirit

Stillhouse Whiskey and G-Eazy Break Barriers

Taking Tiki to a New Level

Southern Style Gin Cocktails

Giffard’s Crème de Fruits de la Passion

Seersucker Gin and the Chilled 100 Ambassadors Grand Prize Winning Recipes

Lambay Irish Whiskey and CAMUS Cognac

Bold, Assertive, and Daring

Seersucker Gin and the Chilled 100 Ambassadors Runners Up Winning Recipes

102

A Great Comeback Story

Juniper Tar San Antonio, Texas

A Rare and Refined Partnership

The Time for Change has Come Bacardi Redefines High-End Rum

features

CHILLED MAGAZINE

French Liqueurist, Marie Brizard

Genever

Recipes

Hotspot

THE 3RD

SOLERA STANDOUT

C O C K TA I L C O M P E T I T I O N IS GETTING READY Join us on April1st for an all-new challenge. Meanwhile, donâ&#x20AC;&#x2122;t forget to stay fortified!

Find out more about the previous Standout Edition and

CONTENTS

VOLUME 11 - ISSUE 1

departments Editor’s Note

18 A Message from Nick King

Bottoms Up!

20 Cool Products - Stuff You Need to Know About 22 Cool Bottles - Storied Glass 24 How To Use Tea in Cocktails

The Locals

28 Bartender Submission - Melody Rubin 30 Bartender Submission - Shaun Traxler 33 Competition Winners - Bundaberg Brewed Drinks 38 Distillery Profile - Virgil Kaine 40 Distillery Profile - The Cotswolds Distillery 42 Director of Bar Operations Profile - Thomas Waugh, Pool Lounge 44 Author Profile - Jules Aron, The Healthy Bartender 46 Distiller Profile - Charlie Solberg and Jenny Solberg Katzman, Rhine Hall 48 Distiller Profile - Laura Johnson, You & Yours 50 Sunnyvale Spirits - The Trailer Park Boys

Advanced Mixology

56 Drink In History - The Irish Coffee 58 Food Know How - Scotch Oysters 60 Competition - Think You Can Mix Up a Winning Brocktail? 62 That’s the Spirit - Mixing with Irish Whiskey 68 Trending Now - They Call Me Flavor, Beach Whiskey 70 Buzz Worthy - Kelvin Slush Frosé Wine Cocktail 72 Drink Well - Milk Punch

Mix It Up

26 Behind the Ready-to-Drink Bar 52 In the Know - Half Hitch Gin 54 Celebrity Sips - This Is Us 74 Shaking & Stirring - Launches 104 Last Call - Chillin’ With Kevin Carroll

CHILLED VOLUME 11 ISSUE 1 FEB/MAR 2018 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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VOLUME 11 - ISSUE 1

PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITORS Vicki Cruz, Anita Smith ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro MARKETING ASSISTANTS Joy Sinacore 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, Francine Cohen, Cydnee Murray, Ruth Tobias, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Colleen Thompson, Leslie Chatman CONTRIBUTORS Leigh Kunkel, Nick King, Tyler Fry, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo by Bobby Bruderle Images: Shutterstock.com SUBSCRIPTIONS Subscribe to our print edition at chilledmagazine.com. Digital edition is available for all desktop and mobile devices. Visit chilledmagazine.com/digital-issue to see our complete library. HOW TO REACH US info@chilledmagazine.com ADVERTISING INQUIRIES Free Agent Media 212-213-1155 CHILLED MEDIA PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 11 - Issue 1 ©2018 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved. CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

CHILLED MAGAZINE

EDITOR’S NOTE

VOLUME 11 - ISSUE 1

GUEST EDITOR NICK KING

Flavored Whiskies: 2017 showed us that consumers really do love flavor! Flavored whiskies continue to be an easy entry point for consumers to discover brown spirits. Not all bars will carry them, but if they have a consumer who orders one, they can easily make a cocktail that has the signature flavor (like cinnamon or apple). Then customers can experience the flavors they like and a better whiskey to boot! Jumping off 2017 growth for this category, I predict the numbers will continue to climb in 2018. Gin Talk: I don’t foresee sales slowing down anytime soon as producers continue to experiment with botanicals, oak, and the base spirit. As a result, selecting a gin can be challenging in some cases. In 2018 I suggest that beverage directors and bartenders tailor their garnishes to their gins and use the garnish to help consumers make their choice with more confidence. Redefining Rum: Rum has struggled for decades to match the premiumization that’s prevalent in other categories. Producers will find a way around this if they look at a model that is similar to single malt whiskies. The rum community is begging for a greater number of interesting bottlings to emerge and show off the incredible diversity that exists within and beyond the Caribbean. Here’s to a year of well-made spirits, new flavors, and hopefully a few unforeseen surprises in your glass!

Nick King

Product Development Manager of Spirits for the Wine & Spirit Education Trust (WSET)

CHILLED MAGAZINE

Photo courtesy WSET

With the sip of a cocktail, the ever-evolving spirits industry continues to keep us on our toes. As the product development manager of spirits for the Wine & Spirits Education Trust (WSET), I’ve seen immense interest from bartenders and enthusiasts in expanding their knowledge and understanding of how quality spirits are made, the various flavor profiles, and how best to enjoy them. In recent years we’ve found that consumers want higherquality liquids in their glass. Through WSET’s industry knowledge and the brand-neutral coursework we’ve developed, we’ve identified the following trends:

Nick is an educator and writer for the WSET and has been working on educational development for nearly eight years. He has focused mostly on spirits for the past few years and completely redeveloped the Level 1 Award in Spirits into a focused and fun one-day educational course. He also recently completed the revamped Level 2 three-day course. He can be found in distilleries and libraries, always trying to broaden his knowledge.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT TOAST LEATHER PINT GLASS CUFFS

Toast has introduced a new product: its Leather Pint Glass Cuffs. Crafted from stitched leather, the cuffs can be ordered in 10 different colors, such as Moscow Mule and Cosmo Pink. You can also customize the cuffs with a design, image, or text. toastmade.com.

1 PT INFUSION BLENDS

The creators of Whiskey Stones have now released 1pt (“one part”) Infusion Blends. The concept is simple: Deliver maximum flavor with minimum effort. Available in single packs for whole bottles, party packs, and variety packs, 1pt offers an easy way to infuse a wide array of flavors into a broad range of spirits. teroforma.com.

LOVE BOTTLE

Even if you already own a reusable water bottle, you may want to add a Love Bottle and start a collection. Made of up to 40% recycled, eco-friendly glass and in the United States, each bottle has a food-grade silicone seal, a ceramic cap, and non-leaded ceramic ink. Every bottle sold results in 5% of the purchase price being donated to the Global Water charity. lovebottle.com.

MIXALLOGY POWDERED COCKTAIL MIXER

Mixallogy, a new, powdered cocktail mixer company, currently has three offerings: the Margarita, the Cosmopolitan, and the Lemon Sour. Each mixer is made from USDA-certified organic whole fruits with less than 10 grams of organic cane sugar per serving, as well as no chemicals, artificial flavoring, or preservatives. mixallogy.com.

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BOTTOMS UP!

COOL BOTTLES

STORIED GLASS SEXTON SINGLE MALT IRISH WHISKEY

The Sexton’s squat, hexagonal bottle embellished with a skeleton cameo silhouette design speaks to both the old and new worlds of Irish whiskey. Sexton’s Master Blender, Alex Thomas wanted to capture the romance of the past and the innovation of the future. The whiskey is distilled in copper pot stills and then aged for four years in sherry casks.

BUMBU RUM

With its flagon-like shape and metal “X marks the spot” on the deep brown glass, Bumbu rum recalls a time when pirates roamed the high seas. Both the rum’s eyecatching bottle and the banana-accented flavor have caught the public’s attention.

CARBONADI VODKA

Produced in Piedmont, Italy where some of the highest quality wheat is grown, Carbonadi vodka is distilled five times through activated charcoal. It’s then micro-oxygenated, a process used in winemaking, and filtered through black diamonds. The black color of the bottle reflects the black gems, while the shape echoes the winemaking process.

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BOTTOMS UP!

HOW TO

HOW TO USE TEA IN COCKTAILS By Lesley Jacobs Solmonson

“A BARTENDER’S GOAL IS TO SHOWCASE THE BASE SPIRIT OF A COCKTAIL AND ELEVATE IT TO NEW HEIGHTS,” SAYS MIXOLOGIST TYLER FRY, WHEN ASKED ABOUT HOW HE APPROACHES COCKTAILS. KNOWN FOR HIS INNOVATIVE USE OF TEA WITH SPIRITS, HE SUGGESTS THAT YOU “AIM TO HIGHLIGHT THE PROFILE OF THE TEA AND COMPLEMENT THE SPIRIT OF THE COCKTAIL. FOR THAT REASON, THE BEST TEA COCKTAILS ARE USUALLY THOSE THAT FOCUS ON STRAIGHT, UNFLAVORED, WHOLE LEAF TEA.” AND THE BEST WAY TO MARRY THE TEA AND ALCOHOL IS TO INFUSE THE TEA DIRECTLY INTO THE SPIRIT. Fry has some general suggestions when approaching this process. Shaken cocktails using citrus and syrups are more malleable than stirred, spirit-forward cocktails because the additional ingredients balance the tea’s inherent astringency. In spirit-forward cocktails like Martinis and Manhattans, you can use tea much like bitters. Infuse the tea into a secondary ingredient like vermouth, whose lower proof allows for more gentle extraction, which rounds out the tea’s flavor.

STEP 1

STEP 2

STEP 3

CHOOSE YOUR TEA. Pick a tea you wish to showcase. Whole leaf tea should be used. Many teas are used in cocktails today, from household names like green tea, chai, and Earl Grey to less-common teas such as gunpowder, sencha, and hojicha.

CHOOSE YOUR SPIRIT. Find a complementary spirit. When it comes to creating tea cocktails, gin, rum, and vodka are often used as the base. A splash of whiskey goes well with most teas. Rum pairs nicely with masala chai, and bourbon goes well with rooibos tea. Other excellent pairings include scotch and chamomile, whiskey and green tea or lapsang souchong, and vodka and any tea.

INFUSE. Infuse four tablespoons of whole, loose leaf tea per 750ml bottle of spirit. Agitate bottle periodically over two hours. Strain into bottle and refrigerate. When working with teas, remember that the mixture can turn bitter rather quickly. Whether you are boiling the tea in water or sugar, steeping or infusing into alcohol, the infusion can turn bitter if the tea is left in for too long.

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TYLER FRY Photo by Megan Swann Photography Born in Omaha (where he first started bartending), Tyler Fry moved to Chicago to work at The Violet Hour. There, he received Chicago’s Rising Star bartender award for 2015 by StarChefs.com and was behind the stick when the bar won the James Beard Award for Outstanding Bar Program. In 2016, he helped open the neighborhood bar Spilt Milk Tavern in Logan Square. Having spent a great deal of time working in the tea industry, Fry often draws on that knowledge to create new cocktails and infusions.

BURNS BY NIGHT INGREDIENTS

1 1⁄2 oz. Single Malt Scotch 1 ⁄2 oz. Ardbeg 10 Year Old whisky 1 oz. Oolong-infused Cocchi Vermouth di Torino* 1 ⁄4 oz. Drambuie 1 ⁄8 oz. Fernet Branca 1 dash Peychaud’s Bitters 1 dash Angostura Bitters PREPARATION

Stir all ingredients and strain up in a chilled coupe. Express the oils of a lemon peel over the drink and discard. Garnish with a shortbread cookie or a maraschino cherry. *Infused sweet vermouth: A high-oxidized, roasted oolong is ideal. Infuse 4 Tbsp. of oolong in 750ml Cocchi Vermouth di Torino for 2 hours, strain, rebottle, keep refrigerated.

Photo by Potluck Creative

CHAIWALLAH PUNCH INGREDIENTS

2 oz. masala chai-spiced Pimm’s/rum blend* 3 ⁄4 oz. fresh-squeezed lemon juice 3 ⁄4 oz. blackberry syrup** 1 ⁄8 oz. Allspice Dram 1 oz. sparkling rosé Grated nutmeg (for garnish) PREPARATION

Photo courtesy of Rishi Tea

Combine ingredients (except sparkling rosé) shake. Add sparkling rosé to a rocks glass. Fill with ice; strain. Garnish with grated nutmeg.*Pimm’s/rum blend: Infuse a liter of Pimm’s and 750ml white rum with 8 Tbsp. of masala chai for 2 hours, strain; rebottle. **Blackberry syrup: Mash two 12-ounce packages of blackberries; add 4 cups of white sugar until a paste forms. Simmer until combined. Add 1 part water. Continue to simmer before cooling, strain, and bottle.

GO PRO

TIP

Consider the size and density of the tea leaf. Per Fry, “Tight, compact oolongs can use less, [while] fluffy, voluminous, white teas, or caffeine-free herbals can use more or steep longer.”

Avoid flavored teas. According to Fry, “There’s little point in making a drink with flavored tea blends that already taste like a cocktail as is.”

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MIX IT UP

BEHIND THE BAR

BEHIND THE

k n i r D o t BAR y d a e R

HOCHSTADTER’S SLOW & LOW ROCK AND RYE

Sipped straight from the can, Slow & Low Rock and Rye is an 84-proof, 100ml cocktail-on-the-go. The recipe is the same as the full-size bottle, blending aged rye whiskey, raw honey, air-dried navel oranges, rock candy, and Angostura bitters. The can is not only the perfect serving size, but it also fits easily and discreetly into your hand.

HALF-SEAS SPARKLING COCKTAILS

Scrappy’s Bitters has moved into the cocktail biz with three ready-to-drink cocktails made with real spirits, not just malted or other fermented alcohols. The classic selections include a Bramble, a Paloma, and a Daiquiri, all slightly effervescent. The term “Half-Seas” comes from the 1700s, when sailors would often find themselves on a ship so weighted down that water (aka “half-seas”) rushed over the deck. The 12% ABV cocktails are similar in strength and amount as those served in a bar.

PAMPELONNE

Wine-based canned cocktails made with French wines in flavors like a French 75 and Blood Orange Spritz. These riffs on classic cocktails are created using fresh, natural ingredients. They’re also lowcal, low-carb, and gluten-free.

CAIPIRINHA

Award-winning cachaça producer Novo Fogo offers a taste of Brazil’s national cocktail as it’s never tasted it before: carbonated and ready-to-drink! The sparkling Caipirinha cocktails are made with USDA-certified organic cachaça, no artificial ingredients, and are available in easily portable cans.

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Celebrat ing Papaya Gimlet

of Flavor

1½ oz. gin 1 oz. The Perfect Purée Papaya 1 oz. lemongrass syrup

¾ oz. fresh lime juice 3 oz. club soda Photo: TRYBE Creative

Request a Sample

perfectpuree.com/chilled Samples are complimentary for food & beverage professionals only.

premium fruit purees, specialties & blends perfectpuree.com

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Melody Rubin American Social Brickell, Florida

By Leslie Chatman Photos courtesy of American Social “I’ve always loved the process of combining different ingredients to create new flavors,” says Melody Rubin, “like a mad scientist of food and beverage.” Rubin started her career in food and beverage as a teen, and then transitioned to bartending while in college. Learning the details of bartending didn’t come easy to Rubin. “My first boss at a South Beach nightclub was a great mentor to me … he was a stickler for details,” she recalls. “Everything had to be perfect.” Despite the pressure, Rubin remained focused, and now credits this early experience as the reason she’s able to manage the details of her work behind the bar so well today. “Eventually, striving for perfection became my norm,” she says. Rubin currently works at American Social, an upscale, yet casual gastropub in Brickell, Florida. It’s always suggested to patrons that they sit outside on the covered patio to enjoy the sweeping views of the Miami River. The vibe at American Social is pretty laid-back, like you’re right at home. “Once you walk in, you are immediately comfortable, and it feels like you’ve always hung out here,” says Rubin. And when it comes to the cocktails, Rubin is happy that there’s been a movement back to a more technical style of cocktail development, but with a bit of a twist. She admits that she draws on culinary influences when creating new cocktails. “I’m passionate in the kitchen, and that spills over into how I use flavors behind the bar.” The farmers market is Rubin’s starting place— it’s where she seeks out new ingredients to try in cocktails. “Once I’ve settled on something, I’ll research it and start playing around, combining it with other flavors,” says Rubin. This process of experimentation is also her suggestion to novice and home bartenders. “Experiment,” she advises. “Sample everything you make, and have friends come over to try your cocktails and give you feedback.”

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BOURBON THYME INGREDIENTS

2 oz. Bulleit Bourbon 3 dashes Angostura bitters ¾ oz. thyme simple syrup* Lemon peel and thyme sprig (for garnish) PREPARATION

*Thyme simple syrup: Boil ½ cup water with ½ cup sugar and 4 sprigs of thyme. Let sit. Combine ingredients in rocks glass with one large ice cube. Garnish with lemon peel and thyme sprig.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Shaun Traxler

Vault Fayetteville, Arkansas Photos by Wes Ryan Putt Shaun Traxler discovered his love for hospitality as a teenager in his own kitchen. “I was thirteen the first time I prepared a meal for my family,” he recalls. “The joy of knowing you’ve satiated those closest to you was a feeling I knew I’d chase professionally for the length of my career.” Fifteen years later, his passion continues to grow. Early on, Traxler’s mother saw and encouraged her son’s interest. “She was the one who was keen enough to sense my love for food and flavor at a very young age,” he says. “She started me down a great path and I am forever grateful to have such a perfect influence in my life.” Along with his mom, his original mentor, Traxler counts bartender Amanda Gibbons and fellow Chilled 100 member Bob Peters as being equally influential. Currently, Traxler is knee-deep in opening a new spot called Vault in northwest Arkansas. The intimate setting welcomes the crowd with charred American oak walls, lots of leather, and community seating. Along with innovative cocktails, the locale will offer fine whiskey service. When he is behind the stick, Traxler returns to his beginnings in the kitchen. “I’ve been known to attempt to recreate flavor profiles from well-known dishes in to a liquid form,” he says. “I try to utilize my cooking chops as often as possible in my cocktails.” Always in search of the best seasonal fare, Traxler often turns to the local farming community with whom he often collaborates. In creating drinks, he follows one important tenet: Be yourself. “Shake how you shake,” he insists. “Stir how you stir. Don’t let anyone tell you you’re doing it wrong.”

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LET’S GET WEIRD INGREDIENTS

1 ½ oz. Reyka Vodka (fat-washed with smoked oyster oil*) ¾ oz. Noilly Prat Dry Vermouth ¾ oz. Kikusui Funaguchi sake 2 Dashes Scrappy’s Celery Bitters Small pinch kosher salt Lemon peel Pickled oysters and dill (optional) PREPARATION

Add all ingredients except lemon peel to mixing glass. Add ice and stir, ensuring that the salt dissolves. Strain into coupe glass and express lemon over cocktail and rub around the rim of the glass. Discard peel. Optional: Serve with pickled oysters and dill. *Fat Wash: Add 1 oz. of smoked oyster oil (using the liquid from canned smoked oysters) to a 750 ml bottle of Reyka Vodka. Leave at room temperature for 8 hours, agitating fairly often. Place into freezer overnight. You’ll see a frozen disc of fat on the surface of the vodka. Remove that disc and strain vodka through a coffee filter. Keep vodka refrigerated until ready to use.

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Flavor CATCH THE

Photo by Te Ann Lakeotes

BUNDABERG BREWED DRINKS PRESENTS THE MIXOLOGIST RECIPE CHALLENGE All the way from a small town in Australia that shares its name, Bundaberg Brewed Drinks taste like no other brew on the market today. Bartenders love mixing with Bundaberg Brews for their ingenious and intense flavor profiles. They especially appreciate the authentic ingredients proven in the “Flip, Rip, and Sip” bottle-opening ritual that starts every brew’s flavorful drinking experience. While best known for its authentic Ginger Beer, Bundaberg also has a range of tastebudtempting brewed fruit flavors in its range that are being mixed in drinks across the entire west coast.

To confirm this one-of-a-kind flavor experience, Bundaberg Brewed Drinks hand-selected seven mixologists to receive samples of some of its flavored brews, including Peach, Guava, and Blood Orange. The bartenders were then asked to share their recipes, thoughts on mixing with these flavors, and inspiration for their original recipes. Check out what these talented bartenders were able to do having such abundant flavors in their mixing arsenal. CHILLEDMAGAZINE.COM

Brandon Paul Weaver Seattle, WA “My inspiration for the Five-Star Fizz was to combine the flavors from a classic Hotel Nacional with the technique of a Ramos Gin Fizz for a rich, flavorful treat. Bundaberg Peach Soda was the perfect ingredient to meld these recipes together, providing the fizz in the Ramos and the stone fruit in the Nacional. To add intrigue, I utilized two contrasting rums and Amaro Montenegro for an herbaceous counterpoint.”

FIVE-STAR FIZZ INGREDIENTS

1 ½ oz. Plantation Barbados 5-Year Rum ½ oz. Rum Fire Jamaican Overproof Rum ½ oz. Amaro Montenegro Bundaberg Peach Soda ¾ oz. fresh lemon juice 1 oz. heavy cream Egg white

PREPARATION

Shake and strain ingredients into shaker tin, then add 1 oz. heavy cream and egg white. Dry-shake until fluffy and strain into a Collins glass. Top with 2 oz. of Bundaberg Peach Soda.

Cameron George Seattle, WA

“Bundaberg comes from Australia, so it’s only natural that the beauty of Australia served as my inspiration. Australia is home to well over 400 species of butterflies; hence the name.”

THE BIRD WING PREPARATION

INGREDIENTS

4 oz. Bundaberg Guava Soda 1 ½ oz. cachaça ½ oz. lime juice ½ oz. simple syrup 5 dashes Peychaud’s Bitters ½ oz. malbec (float) Orange and lime twists (for garnish)

Swizzle all of the ingredients (except malbec) in crushed ice. (Swizzling the ingredients incorporates all the flavors without adding too much dilution.) Float the malbec on top and garnish with a butterfly made from two orange twists and one lime twist.

Nick Houck Las Vegas, NV

“The peach flavor is sweet and savory. I knew that the botanicals of the gin would blend nicely with Bundaberg’s natural flavors. I also I wanted to keep the drink simple. That way, all you have to do is Flip, Rip, and Sip your way to a great cocktail.”

THE BUNDABERG PEACH SIPPER INGREDIENTS

1 ½ oz. Bombay Sapphire Gin ½ oz. limoncello 2 black berries 3 oz. Bundaberg Peach Soda (to top)

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PREPARATION

Shake ingredients in tin with ice; strain over fresh-crushed ice in glass. Top with Bundaberg Peach Soda.

Melissa Warner San Diego, CA

“I love using Bundaberg in my Moscow Mules, and the peach flavor did not disappoint! As soon as I tasted Bundaberg Peach, I knew it would make a great cocktail. Originally, my mind went toward bourbon, but then I thought of one of my favorite things: grilled peaches. I wanted to add some smoke to the already lovely sweetness that Bundaberg provides, so I opted to pair Bundaberg Peach with smoky mezcal and añejo tequila.”

SALT OF THE EARTH PREPARATION

INGREDIENTS

¾ oz. Ilegal Mezcal Reposado ¾ oz. Casamigos Añejo Tequila ½ oz. Giffard Crème Pêche de Vigne 1 oz. lime juice ¼ oz. agave nectar 2 dashes Scrappy’s Firewater Cocktail Bitters Salt with shaved lime zest (for rim) 3 oz. Bundaberg Peach Soda (to top) Lime wheel (for garnish)

Combine all ingredients (except Bundaberg) into shaker tin over ice. Shake and strain into a lowball glass rimmed with salt and shaved lime zest with fresh ice. Top with 3 oz. Bundaberg Peach Soda. Garnish with lime wheel.

“My go-to when ordering a cocktail has always been an Old Fashioned, and lately I love a good twist on an Old Fashioned. I thought reducing Bundaberg’s Blood Orange Soda into a syrup would be a fun way to subtly utilize it’s flavor.”

BOLD FASHIONED PREPARATION

INGREDIENTS

2 oz. rye whiskey Bundaberg Blood Orange syrup* 2 dashes Scrappy’s Chocolate bitters 2 dashes Angostura bitters Orange twist (for garnish)

*Reduce 1 bottle of Bundaberg Blood Orange Soda on stovetop until it becomes a thick syrup. (About 20 minutes). The final reduction will make about 2 ounces. Muddle a blood orange wheel in whiskey and bitters. Remove blood orange; add a full ¼ oz. of Bundaberg Blood Orange syrup. Add ice, stir for at least 30 seconds. Strain over fresh ice. Garnish with orange twist.

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Cervantes Magaña San Diego, CA

“I wanted a fashionable cocktail that both accentuates Bundaberg’s use in cocktails and maintains easy-tobuild accessibility. The more complicated a cocktail is to make doesn’t always mean that it’s a bettertasting cocktail. Some ingredients beckon to be tasted unadulterated by using too many flavors. I wanted a cocktail that showcased the bourbon and the peach, perfect for the winter months.”

PEACHY KEEN FIZZ INGREDIENTS

2 oz. Evan Williams Bonded Bourbon 1 oz. lemon juice ½ oz. orgeat Pinch of salt and cinnamon 2 dashes chocolate bitters 2 dashes cardamom bitters 2 oz. Bundaberg Peach Soda (to top)

PREPARATION

Shake and strain (except Bundaberg) into Collins glass. Top with 2 oz. Bundaberg Peach Soda.

Dan Sabo Los Angeles, CA

“Bundaberg sodas are such clear expressions of flavor that allow a drink to grow in a culinary way. Starting from ingredients that complemented guava, I started with ginger and honey, and then I wanted more of a raisin-y baseline, so I added Pedro Ximenez Sherry. It all seemed like a tropical fun drink, and rum and guava go hand in hand, so I went with Magdalena Blanco for its floral and citrus notes.”

SLOW DISCO INGREDIENTS

1 ½ oz. Casa Magdalena Ron Blanco Rum ½ oz. fresh lime juice ½ oz. ginger-honey syrup* 1 barspoon Alvear Pedro Ximenez Sherry 4 oz. Bundaberg Guava Soda Citrus wheels (for garnish)

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PREPARATION

Shake and strain ingredients into shaker tin, then add 1 oz. heavy cream and egg white. Dry-shake until fluffy and strain into a Collins glass. Top with 2 oz. of Bundaberg Peach Soda. *Ginger-honey syrup: 1 part ginger juice, 1 part honey, 1 part hot water. Add all ingredients to a non reactive container and stir until fully incorporated.

“After trying the Bundaberg brewed sodas I was like a kid in a candy store with all the cocktail possibilities in my mind. I decided to narrow it down by choosing my base spirit first. A friend of mine from Australia always brings me a bottle of Bundaberg Overproof Rum when he visits. This rum is very smoky, reminiscent of an Islay scotch. With smoke on the brain, I immediately decided to go with the Bundaberg Peach Soda thinking of summer barbecues and grilled peaches. I infused the rum with peach tea bags and a split vanilla bean to offset the smoke enough to let the soda shine. Infusing with teas has always been a favorite of mine, as you can add so many layers of flavor to a cocktail quickly.”

Photo by Te Ann Lakeotes

Wendy Hodges Las Vegas, NV

PEACH ON THE BARBIE INGREDIENTS Cocktail photos by Te Ann Lakeotes

1 oz. Bundaberg Overproof Rum infused with peach tea and vanilla bean* ½ oz. Aperol ½ oz. vanilla bean syrup** ½ oz. fresh lemon juice ½ oz. fresh orange juice Bundaberg Peach Brew Soda (to top) Australian Bitters Company Aromatic bitters (to top) Grilled peach or grilled lemon wheel (for garnish)

PREPARATION

Shake first five ingredients and strain over crushed ice in a Mason jar or tall glass. Top with Bundaberg Peach Soda first, then Australian Bitters Company Aromatic Bitters. Garnish with slice of grilled peach or grilled lemon wheel (if peaches aren’t in season). *Peach tea and vanilla bean infusion: Allow 3 Tetley Peach Tea bags to steep in 2 cups rum for 15 minutes and leave 1 vanilla bean (split and scraped into the container) in overnight. **Vanilla bean syrup: Bring 1 vanilla bean (split and scraped), 1 cup sugar, and 1 cup water to a simmer; cool before using.

BARGARA ROAD INGREDIENTS

“Anyone who knows me, knows that my goto for adding layers of flavor to a drink is tea! I love infusing teas and spirits. It’s fast and can add depth to a cocktail in minutes, as opposed to days. For this cocktail, I chose to use Celestial Seasons Bengal Spice Herbal Tea with the bourbon because I love the way cinnamon and clove play with the flavor profile of bourbon and the Bundaberg Blood Orange Soda. The sweet, tart, and spice of this cocktail make it the perfect tipple to enjoy all year long!”

2 oz. Bundaberg Blood Orange Soda 2 oz. Woodford Reserve Bourbon (Bengal spice tea-infused)* ½ oz. lemon juice ¼ oz. cinnamon or clove-infused honey syrup** 2 barspoons pomegranate seeds Orange zest and twist (for garnish)

PREPARATION

Muddle pomegranate seeds with honey syrup. Add bourbon, lemon juice, and ice to mixing glass and shake vigorously. Double strain over fresh ice in bucket glass and top with Bundaberg Blood Orange soda. Express orange zest over cocktail and garnish. *Steep 6 oz. bourbon with 1 Bengal Spice tea bag for approximately 3 minutes. **Honey clove syrup: 2:1 honey to water and 1 teaspoon cloves. Bring to a simmer and allow to cool to room temperature. Strain out cloves and bottle.

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A WHOLE OTHER

Two critical elements of the craft industry involve creativity and collaboration, and Virgil Kaine Electric Owl serves as the embodiment of that notion. Barrels first used to house pinot noir in Oregon are shipped to Charleston’s Revelry Brewing Co. to age its Wild Farmhouse Ale. Finally, Virgil Kaine uses those barrels to finish its Electric Owl, a nine-year-old, sour mash whiskey.

LEVEL OF WHISKEY By Mathew Powers Photos by Chris M. Rogers Photography Bottle photo by Emily Schultz

The third-use barrels inevitably contain an array of flavors, but there’s also the risk of contamination to the nearly fifty thousand dollars’ worth of bourbon. “We were worried that the sour would overreact with the whiskey and turn it all into a mess. But our experience with food and knowledge of the science behind food told us that a touch of acidity, tannin, and saltiness would take the whiskey to a whole other level,” explained Virgil Kaine owners (and former chefs) Ryan Meany and David Szlam.

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Just as the barrels spent time in different regions and housed different libations, Ryan and David can take their culinary experience and meld it together with their newfound passion for whiskey. “As chefs, we have somewhat managed to jump to the other side of the fence ... we now get to meet so many great talents of this industry and enjoy whiskey with them. It’s great! Chefs, bartenders, wine makers, brewers, and whiskey makers are a different breed. It’s an amazing culture that we are so lucky to be a part of,” says David. “What is different, however, is that we are creating new concepts in the whiskey space, rather than just focusing on an evolved version of a dish.”

Electric Owl demonstrates Ryan and David’s desire to push the industry further. Complex ingredients arrive in the barrels, but the wellcrafted Electric Owl emerges with a harmonious flavor profile that, even at 100+ proof, goes down easy.

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THE COTSWOLDS DISTILLERY

FROM HEDGE FUNDS TO HEDGEROWS By Mike Gerrard | Photos courtesy of Cotswolds Distillery

There’s been a trend in England recently for distilleries opening in popular tourist spots, like the Lake District and the New Forest. One of the first was the Cotswolds Distillery, which opened three years ago in that region of rolling hills and picturesque villages. One of those villages is Stourton, where London hedge fund manager Daniel Szor took a weekend retreat from his pressured job. He was looking for a change. “I’d woken up to the usual sight of the golden fields of barley all round my house,” he says, “but that particular day, it clicked into place. I’d wanted to start my own business doing something completely different, more tangible than the work I’d done for years in finance and here was all this barley, and no one was distilling it in the Cotswolds. So I figured I’d be the first! “Being from New York, I’d been fascinated by the craft whiskey movement gaining pace in the States, but small-scale whisky distilling hadn’t really happened in the UK yet. So the time was right, and I was surrounded by the perfect ingredients.” Szor had no interest in running a small hobby distillery. His Cotswolds Dry Gin was voted World’s Best London Dry Gin

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Daniel Szor in the 2016 World Gin Awards and is already available in the United States. It will be joined in December 2017 by the company’s first whisky, Cotswolds Single Malt Whisky. “We’ve committed to only using barley grown here in the Cotswolds, 100% of which has been floor-malted at the oldest working floor maltings in the country,” says Szor. “I can only think of one other single malt that’s entirely floor-malted in the UK. “I wanted to make a single malt whisky that was very traditional and honored the incredible scotches I love, but which was also absolutely tied to this region. It’s a rich, fruity single malt whisky, where the malt itself is the star. And hopefully people will like it!”

EVERY drink TELLS A STORY. Letâ&#x20AC;&#x2122;s Make yours unique. @bedlamvodka www.bedlamvodka.com 2018

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DIRECTOR OF BAR OPERATIONS

W YORK

POOL LOUNGE, NE

DRINKING POOLSIDE

WITH THOMAS WAUGH

By Mathew Powers

ith a chef’s mindset and a knack for hospitality, Thomas Waugh serves as bartender and director of Bar Operations at The Pool Lounge in New York, a cocktail lounge that overlooks THE POOL restaurant at the Four Seasons. He has created an elevated, seasonalminded cocktail menu featuring ultra-fresh ingredients.

Guests enjoy cocktails comprised of fresh, raw flavors presented in crystal glassware accompanied by sophisticated, effusive garnishes. But he also caters to the child within us all by using candied or dried flavors. Alongside that bit of whimsy, Waugh’s guest-friendly approach includes a straightforward-naming convention based on a cocktail’s dominant flavors. Cocktail names include Watermelon, Mango, and Cucumber. That interplay between refined and simple resembles Waugh’s

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nature. A California native turned Brooklyn resident, he enjoys cycling, reading cocktail books, rock ‘n’ roll, and playing the guitar. He’s fond of bourbon neat, too. Waugh has also spent the last 15 years amidst New York’s craft cocktail scene. Waugh’s bartending career began with a simple barback job, which led him to a position at the storied Harry Denton’s Starlight Room in San Francisco. There, he experienced a cocktail epiphany: He discovered he could channel his passions for developing creative flavors into making delicious cocktails.

San Francisco cocktail pioneers Jacques Bezuidenhout and Marcovaldo Dionysos helped guide Waugh’s journey toward mastering the art of mixology. From there, a bartender exchange program led him to NYC’s Death & Company, and he’s been in New York ever since. He eventually became Death & Company’s head bartender and later worked at acclaimed places like Clover Club, Prime Meats, and Maison Premiere. Now, he’s inviting you to take a journey ... poolside. All you need to bring is your favorite flavor.

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The

Healthy Bartender By Colleen Thompson | Photos by Francesca Coviello @cocopropshop

JULES ARON, AKA THE HEALTHY BARTENDER, has combined her passion for healthy living with mixology by incorporating fresh seasonal produce, medicinal herbs, aromatic botanicals, and superfood ingredients into her cocktails. “I love sharing my passion for flavorful craft cocktails made with natural, seasonal ingredients sans artificial mixers and refined sweeteners,” says Aron. “I emphasize the health and beauty benefits of the ingredients used, but it’s also a place for sharing apothecary techniques and modern applications in making the best savory and fresh cocktails.” As an extension to her website, Aron has also written and published a book, Zen and Tonic, Savory and Fresh Cocktails for the Enlightened Drinker. The book is a collection of 100 drink recipes categorized by flavor (categories include lush and fruity, fresh and crisp, and sweet and spicy), as well as recipes and techniques for making your own natural syrups, spirit infusions, unique garnishes, and flavorful ice cubes. After a decade in the industry working in nightclubs and swanky cocktail bars, Aron shifted toward personal holistic wellness philosophies. “I started bartending before the craft cocktail movement, at a time where speed was king and quality was an afterthought,” she says. “I started to develop a clear sense of the power of wholesome nutrition and how to incorporate those nutrients into my cocktails as well. I studied Ayurveda, Chinese medicine, and holistic nutrition. I wanted to bring back the cocktail’s original application as a means of imbibing the powerful medicinal properties of flowers, herbs, fruits, and vegetables.”

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Jules Aron, the Healthy Bartender

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FATHER & DAUGHTER DUO RHINE HALL

By Leigh Kunkel | Photos by Tony Hughes

When you think about brandy, Chicago probably isn’t the first place that comes to mind. But Rhine Hall, run by fatherdaughter team Charlie Solberg and Jenny Solberg Katzman, is looking to change that with their small-batch fruit brandies. A former professional hockey player, Charlie was living in Austria as an expat when he was first introduced to the local schnapps. Years later, when he brought his own family over to live in Germany, he passed his love for the local liquor along to them as well. Upon returning to the United States, the Solbergs found the local brandy scene to be severely lacking, leading them to build a bicycle-powered apple chopper to distill their own. The business built from there, and Rhine Hall officially opened its doors in 2013. The distillery is fiercely, almost obsessively local: all of its fruit is grown in the Great Lakes region, and the

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water used to cut the spirit down to proof is sourced from Lake Michigan. The custom-made distilling vats were built by Jenny’s brother, an engineer, and Jenny even hand-selects every piece of fruit that eventually makes it into the brandy. Rhine Hall has always played with experimental flavors, like its signature mango brandy, but its success over the last few years has allowed it to expand into even more unusual spirits. Its collaboration with Goose Island’s Bourbon County last year to produce a stout bierschnapps was so successful that it’s doing another limited run this year. Those playful varieties don’t mean that Rhine Hall has forgotten its roots, though. The heart and soul of its business is still its traditional flavors like apple, plum, and cherry. And above all else, Jenny says, is the taste: “There’s nothing added: no sugar, no grain, no neutral spirit. It’s the purest expression of the fruit.”

Father-daughter team Charlie Solberg and Jenny Solberg Katzman

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LAURA JOHNSON OF YOU & YOURS (Y&Y) DISTILLING By Mathew Powers When Laura Johnson, founder of San Diego’s You & Yours Distilling, received an early-morning call informing her that she had been named to the 2018 edition of Forbes’ “30 Under 30,” it took her by surprise. “I was, of course, beyond excited,” said Johnson. “Then I went right into back-to-back meetings that day, so it took a little while to actually sink in.” Ironically, her hard work entails creating a laid back experience at You & Yours (Y&Y), California’s first ‘urban’ destination distillery. After spending a year enrolled in high-level distilling programs and traveling to various distilleries throughout the nation, Johnson noticed that something was missing: “A distilling concept where equal thought and consideration were given to both the spirits and the hospitality experience as a whole,” she explained.

Laura Johnson

Even its flagship spirit, Sunday Gin, evokes images of a leisurely day at home. The American-style gin (40% ABV) is distilled from grapes and offers notes of juniper and citrus, along with pleasing, floral finish. At Y&Y, you’ll also find vodka and a worldclass cocktail program. However, one wonders what a Texas-born and well-traveled entrepreneur might do next. “Whiskey is definitely in the pipeline!” said Johnson. She added, “I’d love to partner with a mezcal and/or tequila distillery to collaborate on a product sometime in the future perhaps, but for now I’ll let everyone stick to what they do best.” Doing what she does best is how Laura landed on Forbes’ list, and that’s not easy to accomplish in a male-dominated industry that’s often unreceptive to women. But Johnson happily explains, “I have an incredibly supportive, hardworking, and loyal team of men around me at Y&Y that I’m fortunate enough to work with every day—most notably my partner, Luke Mahoney.”

HEARD IT THROUGH THE GRAPEVINE INGREDIENTS

1 ½ oz. Y&Y Vodka 1 oz. Concord grape shrub* Splash of sparkling water Rosemary sprig (for garnish)

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PREPARATION

Add vodka and grape shrub to shaker with ice, and shake vigorously. Strain into a Collins glass over fresh ice, and top with sparkling water. Garnish with a rosemary sprig (light the sprig on fire and let it smolder).

*Concord grape shrub: Combine 1 cup of water, 1 cup superfine sugar, and 3 cups of Concord grapes in a small saucepan. Muddle the grapes; then bring to a boil. As the mixture boils, continue to muddle into syrup. Reduce heat and simmer for 10 minutes. Strain into a sealed container and cool. Add 1 cup of white balsamic vinegar and store in refrigerator for up to one week.

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SUNNYVALE SPIRITS

The Trailer Park Boys UNLEASH LIQUORMEN’S OL’ DIRTY CANADIAN WHISKY By Bryen Dunn | Photos courtesy of Trailer Park Boys

Trailer Park Boys is a documentary-style comedy about the inhabitants of Sunnyvale Trailer Park, located in Canada’s Maritime province of Nova Scotia, and follows the antics of residents Ricky, Julian, and Bubbles as they attempt to make money through various get-rich-quick schemes. They’ve been on the air for over a decade, made four feature films, produced several one-hour specials, and now they’re in the booze business. Liquormen’s Ol’ Dirty Canadian Whisky was made to honor the legacy of the Old West Bandits. Distilled and aged for three years in charred, white oak casks, Liquormen’s is the perfect blend of carefully selected ingredients, and smooth on its delivery of spice, caramel, and vanilla notes with a long-lasting finish. So what inspired the boys to get into the whisky business? Ricky sums it up as best as he can recall: “We were pretty banged up around a campfire one night at the park, and Bubbles was singing a song about cowboys or desperados or something like that, a bunch of guys on horses stealing liquor. I think that’s where the idea for Liquormen’s got bornt … or maybe my brain is just imagining that.” Bubbles explains the popularity behind the whisky: “The key ingredient is probably the spirit of Sunnyvale. We’re

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not trying to be fancy. We know what people want to drink: an ol’ dirty whisky!” Julian backs that up and chimes in, “You’re not going to get a hint of apple or cinnamon or any of that bullshit in our whisky. This is a drink for the Legion, not the ballet.” As for Ricky’s suggestion on how best to enjoy their whisky, “Basically, you want to get an old pop bottle and cut off the bottom and use that for a cup. Who needs fancy whisky glasses? ‘Ooh, look at me, I’m spending my money on glass.’ Lately I’ve been mixing it with Sunnyvale tap water, and I find that it pairs well with something that is almost—but sort of not really—legal yet, I guess. I call it ‘Smoke on the Water.’” The boys have followed up their popular whisky release with their offering of a crisp, refreshing Trailer Park Boys Freedom 35 Lager. The name is obviously a take on Freedom 55 Financial retirement planning, and the boys are hoping they may finally be able to see their dream of early retirement come true.

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IN THE KNOW

Half Hitch Gin’s owner, Mark Holdsworth

The latest gin to cross the pond to the United States is HALF HITCH, a unique spirit that marks the revitalization of one of London’s most storied gin-producing areas. London has a long and complicated relationship with gin. In the late 17th century, gin consumption rose quickly as it gained royal favor and supplanted French brandy as the drink of choice. The infamous Gin Craze of the 18th century followed, as officials attempted to reign in overconsumption. Eventually, the market matured and the U.K. became the dominant global figure in gin, with the heart of London’s production based in the city’s northern neighborhood of Camden. Over the years, the industry experienced a geographic shift, and only a few signs of the past remained, existing mainly in street names like Juniper Crescent. Half Hitch Gin’s owner, Mark Holdsworth, grew up in Camden,

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One of

London’s

Most Storied Gin-Producing Areas Reawakens By Michael Tulipan Photos courtesy of Half Hitch but had been unaware of the area’s history. But after 15 years in the spirits industry, gin—and its history—finally caught his fancy. Half Hitch sets itself apart in process, botanicals, and even how it looks. After going through three production techniques: copper pot, vacuum distillation

and tinctures. The 100% British grain spirit gains its unique character from the addition of five key botanicals: black tea, bergamot, wood, hay, and pepper. The black tea is from Malawi, East Africa, and the bergamot is from Calabria, Italy. Of the use of tea, Holdsworth says, “Tea has always been a fantastic companion in modern-day gin cocktails. It is also an exotic and yet quintessentially British ingredient.” With Half Hitch already found in the U.K.’s finest retailers and top destinations even including Buckingham and St James’ Palaces, not to mention having the United States in his sights, Holdsworth is looking forward to a busy 2018. As the brand arrives in the country, he wants bartenders to know that Half Hitch can be enjoyed neat or on the rocks, which is how he drinks it. “It’s also delicious in a Gin and Tonic with a twist of orange,” he shares.

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CELEBRITY SIPS

AS SEASON TWO OF NBC’S HEART-WRENCHING, HEARTWARMING SERIES THIS IS US COMES TO A CLOSE, VIEWERS WILL HAVE TO WAIT FOR THEIR FAVORITE MESSY BUT LOVABLE FAMILY TO RETURN IN THE FALL. IN THE MEANTIME, FOR SOBBING FANS EVERYWHERE, HERE’S A PEEK AT WHAT THE PEARSON FAMILY LIKES TO DRINK. STERLING K. BROWN Emmy Award-winning actor Sterling K. Brown plays adopted sibling Randall. Brown starred on Virgin Hotel’s “ADrinkWith.com” video series, sharing a Laphroaig Islay Scotch Malt whiskey with the host. He says of the dram, “It makes you feel warm and fuzzy on the inside.”

MILO VENTIMIGLIA Since the show jumps between decades, there was a hint to Jack’s (Milo Ventimiglia) demise in season 1. Eagerly awaiting fans found out Jack’s fate in season 2, no doubt while bawling their eyes out. Milo’s favorite spirit is whiskey.

CHRISSY METZ Chrissy Metz plays daughter Kate, an overweight woman struggling with emotional issues. She enjoys drinking merlot off set, especially after her character’s dramatic, cry-worthy emotional roller-coaster rides on set.

CHRIS SULLIVAN Chris Sullivan doesn’t play a member of the family, but he does play Toby Damon, Kate’s fiancé. He’s a fan of Irish coffee made with Jameson Irish whiskey.

JUSTIN HARTLEY Justin Hartley stars as Kevin Pearson, one of the Pearson family triplets (with Metz and Brown) and a successful television actor. This hottie is a true brew fan, being spotted at the Beer Park in Las Vegas and even starring in a Miller Genuine Draft beer commercial.

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MANDY MOORE Mandy Moore plays Rebecca Pearson, Jack’s widow and mom to their triplets. She sings at a neighborhood sports bar on the show, but off set Mandy enjoys the occasional glass of red wine.

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The Emerald Isle’s Cup of Cheer By Lanee Lee

hat are the ingredients in a proper Irish Coffee cocktail? Bailey’s and coffee is a common answer. However, ingredients like crème de menthe, whipped cream, Kahlúa, and even Guinness might come to mind.

of weather conditions. So he whipped up the nowinfamous coffee mixture for them. The disgruntled travelers were assuaged, and the drink stuck. In fact, it quickly became the airport’s welcome drink. (Can someone please bring this travel trend back?)

Turns out, Irish Coffee’s traditional contents aren’t that much of a mystery: The ingredients are simply hot coffee, Irish whiskey, whipped heavy cream, and brown sugar.

It would be another decade or so before it became an American sensation, thanks to journalist Stan Delaplane. In 1951, he flew into the Foynes airport and sampled an authentic Irish Coffee. When he returned to his home in San Francisco, he told his friend Jack Koeppler, the owner of Buena Vista Café, about this Irish concoction, which led Koeppler to add it to the cafe menu.

As Canadian author Alex Levine once described the drink: “Only Irish Coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar, and fat.” But a true Irish Coffee is also defined by this key technique: Floating the whipped heavy cream on top of your sweetened, boozy coffee concoction. This is accomplished by pouring it into the drink, with the patience of St. Patrick, over the back of a spoon.

But Koeppler, with Delaplane’s help, could never quite get the recipe right, having issues with the cream. So Koeppler went straight to the source: He offered Joe Sheridan a job at Buena Vista in 1952. Surprisingly, Sheridan accepted the job and moved to California. Today, Buena Vista is still famous for its traditional Irish Coffees. According to the restaurant’s website, it serves up to 2,000 of them a day!

“I like to start out with a piping hot Irish Coffee glass,” says Michael Egan, brand ambassador for Kilbeggan Distilling Company. “I’ll pour in boiling water and let You can no longer visit the original birthplace of the it rest for a minute. I’ll then combine a tablespoon Irish Coffee, as the airport closed in the 1950s. But of brown sugar and my freshly brewed coffee in the there are plenty of other places in Dublin to sample a glass, then I stir to allow the sugar to dissolve. The traditional or modern version. next step is to add 1.5 ounces of Irish whiskey. I like to use Kilbeggan Single Grain or the Tyrconnell. The “For me, the best Irish Coffee in Dublin is at Delahunt fruity notes in these whiskies stand up beautifully on Camden Street,” says Kevin Hurley, Teeling Whiskey in the coffee. To finish, I’ll use ambassador. “They use a healthy a spoon and gently pour the measure of Teeling Small Batch, cold, freshly whipped cream locally roasted coffee from over the coffee until reaching a company called 3fe and a the brim of the glass. A small bit whole-fat organic cream from of grated nutmeg over the top a dairy in County Carlow. It’s of the cream adds flavor, and is sweetened with a stout-beer aesthetically very pleasing!” syrup spiced with cardamom, INGREDIENTS cinnamon, and toffee essence, 2 oz. Lambay Irish Whiskey So who was the fine lass or lad and garnished with fresh grated 1 Tbsp. sugar who invented this satisfying nutmeg. It’s a truly indulgent 4-5 oz. hot coffee tipple? Meet chef Joe Sheridan. drink and the perfect way to Soft whipped cream In 1943, while working at the round off any meal.” PREPARATION airport in Foynes—a small town Stir together whiskey and sugar in West Ireland—he had the task Ready for your own dose of Irish in a warm coffee mug. Pour in of warming up (and cheering comfort in a glass? Follow this hot coffee, then layer a dollop of up) American passengers recipe and, rest assured, it won’t whipped cream on top. whose U.S.-bound flight was go arseways on you. Sláinte forced to turn around because chugat!

IRISH COFFEE

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ADVANCED MIXOLOGY

FOOD KNOW HOW

Scotch Oysters§ Photos by Andrew Cebulka

Just imagine how the first people reacted upon tasting the meaty, saline flesh of an oyster. Sensual in its slippery, briny glory, the oyster exudes both luxury and casual dining. Oysters’ popularity continues because the sweet meat is an ideal canvas for flavors. One of the most common ways to serve oysters is straight out of the shell with a light, bright mignonette sauce made of shallots, pepper, and vinegar. Downhome cooking often features oysters fried or in stews. Oysters are the centerpiece of many regional dishes as well. New Orleans has given us po’boys, the deepfried oyster sandwich, and buttery-herbal Oysters Rockefeller. New England lays claim to oyster stuffing, a Thanksgiving tradition. And in the South Carolina low country, the jambalaya-like perloo often uses oysters. At NICO in Mt. Pleasant, South Carolina, French food and an oyster bar happily coexist. At first, chef/owner

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Nico Romo and general manager Cal Goodell felt that including an oyster shooter on the menu would be too predictable. But when Nico poured Scotch over an oyster while exploring complementary flavors, they were both floored by the combination. Not only did it allow them to feature Scotch, a prominent figure on their bar menu, but it also provided a more sophisticated way to offer a shooter. NICO’s “Scotch Oyster” uses Bowmore 12 because, as Goodell explains, it “is the perfect introductory Scotch for a non-Scotch drinker, as it is extremely balanced with notes of vanilla, orange zest, blossoms, and a gentle peat.” Diners are instructed to sip the brine from the oyster shell, pour Scotch over the oyster and eat the meat, then rinse the shell with the Scotch and shoot. Goodell recommends choosing an oyster with bright salinity and a deep cup, such as Virginia’s White Stone oyster, to balance the alcohol and contain the Scotch.

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COMPETITION Brockmans is a super-premium gin and one of the fastest growing in the gin category, distributed in more than 30 countries and expanding throughout the United States. This award-winning brand was launched by founding partners Neil Everitt and Bob Fowkes, two friends, who combined have more than 60 years of experience in the liquor industry. The company invites bartenders to craft a recipe for its annual “Brocktail” competition as part of the search for the best Brockmans cocktail for World Gin Day on June 9. In May, bartenders are invited to submit an original recipe and photo via an online entry form.

Bob Fowkes

Think You Can Mix Up a Winning Brocktail? by Michael Tulipan

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Fowkes says of the brand: “Brockmans appeals to gin lovers who want to experiment with something different and to those who are less inclined to try a gin with heavy notes of juniper, such as the London Dry style.” The key to Brockmans’ recipe is the unique blend of high-quality botanicals from around the world. The result is a new-style gin that balances a unique combination of traditional gin aromas, citrus, and top notes of blueberries and blackberries to provide a distinctive and new gin taste experience. The other botanicals in the recipe bring spice and depth to the gin, including Bulgarian coriander, angelica, orris (the root of the iris flower), and cassia bark from Southeast Asia. Fowkes believes that gin is a year-round drink and shouldn’t just be relegated to the summer. Brockmans Gin was designed to be versatile and enjoyed either neat or in a cocktail. “We encourage bartenders to experiment with Brockmans,” he says. “Whether offering their patrons a unique twist on traditional gin cocktails, creating new elixirs or simply offering it neat, poured over ice so that people can appreciate the botanicals in this very smooth spirit.”

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

ALL EXPRESSIONS MADE WITH NON-GMO CORN

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

Please Drink Responsibly. VISIt sierranortewhiskey.com

ADVANCED MIXOLOGY

THAT’S THE SPIRIT

Knappogue Castle

M I X I N G

W I T H

Irish Whiskey JACK MCGARRY AND JOAQUÍN SIMÓ, TWO OF NEW YORK’S TOP BARTENDERS, HAVE CREATED SOME OF THE BEST CELEBRATORY SIPS FOR IRISH WHISKEY FANS.

Emerald Old Fashioned Photo by Jenny Adams | Created by Joaquín Simó “The Emerald Old Fashioned is my attempt to bring civility and deliciousness back to a holiday desecrated with green beer and disrespectfully named shots. Knappogue 12 Year’s fruit and spice notes serve as a rich base to layer upon whispers of herbal complexity and lashes of floral honey. The whiskey remains front and center in the elegant ode to the original cocktail, with only a refreshing sprig of mint to add brightness to the nose and eye while echoing the alpine herbs and modifiers.” INGREDIENTS

2 oz. Knappogue Castle 12 Year Old Single Malt Irish Whiskey 1 tsp. honey syrup (2 parts wildflower honey:1 part water) 1 tsp. Green Chartreuse 1 tsp. Dolin Genepy Des Alpes Mint sprig (for garnish) PREPARATION

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Add all ingredients to a rocks glass and fill with ice. Stir and garnish with a mint sprig.

ADVANCED MIXOLOGY

THAT’S THE SPIRIT

Haley’s Comet

Joan of Arc

Photo by Peter Schneider | Created by Jack McGarry

“We looked at the Hanky Panky (gin, sweet vermouth, and Fernet) and Don’t Sink The Ship (gin, sweet vermouth, Fernet, and curaçao) when riffing on this. I wanted to showcase the malty notes that dominate Knappogue 12 Year Old Single Malt and offset that with a fruit and bitter note. So we added fruit liqueurs and Campari as the bittering agent to create a lovely, malty-styled Manhattan with all the flavors of spring.”

“One of my favorite drinks when I was working at Milk & Honey in London was a Rum Honey Sour finished with champagne. So simple, but so sophisticated. I wanted to reintroduce that style of drink with a more fragrant angle to it. So we’ve worked in an infused chamomile Irish whiskey, with Celtic honey liqueur, honey syrup, and a touch of cucumber to bring it in a slightly different direction.” INGREDIENTS

INGREDIENTS

1 ½ oz. Knappogue Castle 12 Year Old Single Malt Irish Whiskey ¾ oz. Lillet Rose ½ oz. Crème de Framboise (Esprit du Vin) 1 tsp. Campari 1 tsp. vanilla syrup* Orange twist (for garnish) PREPARATION

Add all ingredients to a mixing glass and fill with ice. Stir and strain into a chilled coupe glass. Garnish with orange twist. *Vanilla syrup: Combine 1 Tahitian vanilla bean (split down the middle and cut into quarters), 1 cup water, and 1 cup white sugar and simmer over medium heat. Stir until sugar is dissolved. Let mixture come to rolling boil, then remove from heat. Let cool and sit overnight before straining off vanilla bean with a chinois or cheesecloth.

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1 ½ oz. chamomile-infused Clontarf Irish Whiskey* ½ oz. Celtic honey liqueur ½ oz. lemon juice ¼ oz. cucumber juice ¾ oz. honey syrup (2 parts honey, 1 part water) 2 oz. champagne (to top) PREPARATION

Add ingredients (except champagne) to a shaker and fill with ice. Shake and strain into a flute and top with champagne. *Chamomile-infused Clontarf Irish Whiskey: Combine 1 liter Clontarf Irish Whiskey and 10 grams Chamomile flowers in an empty container; let sit at room temperature for 30 minutes, stirring occasionally. Strain into a bottle and store at room temperature.

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

Fighter Pilot

Ventriloquist

Photo by Peter Schneider | Created by Jack McGarry

“Coming into the spring season, I thought it would be great to focus on the prerequisite flavors of spring, and one of those flavors is peas. Doing some flavorpairing research, I’ve seen peas and ginger work quite well and I thought utilizing that pairing in a simple Moscow Mule riff would be accessible and delicious. The Boru here just adds a nice backbone allowing the other flavors to flourish.”

“I recently had a chocolate and chili chocolate bar and absolutely loved it. I really dug the flavor match and thought it would be great if worked into the right type of drink. When working on a Brady’s Irish Cream drink, I thought this flavor pairing would work really well in the frame of a Brandy Alexander variant. So instead of brandy, we went with Irish whiskey with Brady’s and obviously chocolate and chili. We added a bit of half-and-half just to take the edge off the viscosity. It’s a lovely after-dinner drink.”

INGREDIENTS

2 oz. Boru Irish Vodka ¾ oz. fresh lime juice ¾ oz. sugar snap pea cane syrup* 2 dashes Boston Bittahs 2 oz. ginger beer (to top) PREPARATION

Add all ingredients (except ginger beer) to a shaker and fill with ice. Shake and strain into an ice-filled glass; top with ginger beer. *Sugar snap pea cane syrup: Combine 125 grams sugar snap peas and ½ liter rich cane syrup** in a blender and blend for 1 minute. Strain through chinois or cheesecloth and bottle. Store in the refrigerator. **Rich cane syrup: Add 2 parts organic pure cane sugar (organic evaporated cane juice) and 1 part filtered water to a pot and continuously whisk over high heat until mixture comes to a boil. Set aside and let cool.

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INGREDIENTS

1 oz. Clontarf Irish Whiskey ¾ oz. Brady’s Irish Cream Liqueur ¾ oz. Crème de Cacao ½ oz. half-and-half 1 tsp. Ancho Reyes (red) Grated nutmeg (for garnish) PREPARATION

Add all ingredients to a mixing glass and fill with ice. Stir and strain into a coupe glass. Garnish with a dusting of grated nutmeg.

FROM THE INVENTED NOT MIND CLAIMING

PEOPLE THAT GIN BUT DO THE ENGLISH IT

claiming our inventions. We are a tolerant people. So when the English copied our Genever and called it Gin, we shrugged our shoulders and came up with another invention: Rutte’s Gin with Celery. Celery and Gin? Yes, Celery and Gin. An unexpected, we say gingenious, combination that turns out to be just right.

ADVANCED MIXOLOGY

TRENDING NOW

COCONUT UNDERTOW PREPARATION

INGREDIENTS

1 ½ oz. Beach Whiskey Island Coconut ¾ oz. lime juice ½ oz. pineapple juice ¾ oz. jalapeño simple syrup Club soda (to top) Lime wedge (for garnish) Jalapeño slice (for garnish)

They call me

Shake and strain over ice in a rocks glass. Top with club soda. Garnish with lime wedge and jalapeño slice.

Flavor

THE POPULARITY OF INFUSING ALCOHOLIC DRINKS WITH FRUIT AND OTHER NATURAL INGREDIENTS HAS ELEVATED THE FLAVORED SPIRITS INDUSTRY TO NEW HEIGHTS. THE FLAVORED WHISKEY SEGMENT IN PARTICULAR IS NOTABLY ON AN UPSWING, WITH NEW FLAVORED WHISKEY VARIATIONS ALLOWING BARTENDERS TO MIX UP OLD CLASSICS IN INNOVATIVE AND EXCITING WAYS. CHILLED ASKS BILL HENDERSON, CHIEF MARKETING OFFICER OF THE BEACH WHISKEY COMPANY, ABOUT BEACH WHISKEY, JUST ONE OF A NEW WAVE OF FLAVORED SPIRITS. What is driving the growth of flavored whiskey? Whiskey finally has a place in daytime, in the sun. Consumer desire for a clear, mixable spirit makes Beach Whiskey the perfect new offering for today’s flourishing cocktail culture. We take the quality of our whiskey and flavors very seriously, while taking ourselves, and our brand, with a grain of (sea) salt. Beach Whiskey is fun and whimsical and unlike any other spirit. What makes Beach Whiskey different from other flavored whiskeys? The distillation, filtration, and blending process makes Beach Whiskey a uniquely versatile clear spirit, with significantly more flavor than vodka, while possessing a smoothness that beats traditionally aged whiskeys and harsh, unaged rums. This makes Beach Whiskey a true crossover spirit that can be enjoyed straight up, on the rocks, as a shooter, or mixed in cocktails.

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Conceived in two different flavors, Island Coconut and Bonfire Cinnamon, Beach Whiskey’s mix-ability lets you reinvent your favorite cocktails and discover new ones without interrupting your daytime chill as it turns into your nighttime thrill. What makes Beach Whiskey so mixable? Our unique filtration process creates a distinctly smooth, round mouthfeel that gives Beach Whiskey drinkability (unlike other harsh whiskeys), making it perfect on its own or in a cocktail. Traditional whiskeys are barrel-aged giving them their traditional brown color and taste. Beach Whiskey, on the other hand bypasses the barrelaging process, yielding a whiskey that is as pure and clear as sunshine, and also contains significantly less sugar than other flavored spirits.

ÂŠ 2017 123 Spirits, L LLC. LC. Ph hoto ÂŠ Michae Michaell Elins Elins

The Man Behind the Brands

123spirits.com

EU Organic

ADVANCED MIXOLOGY

KELVIN SLUSH By Mathew Powers

BUZZ WORTHY

Frosé WINE COCKTAIL

“People are realizing that frozen drinks don’t have to be the same fruity, tropical drinks that have been served for the last 30 years,” said Zack Silverman, cofounder of Kelvin Slush Co., maker of the first organic cocktail mix specifically designed for frozen cocktails. Influenced by the growing trend of wine-based cocktails, the Kelvin Slush Frosé (frozen rosé) has proven to be the company’s most popular mixed drink since Silverman originally invented the drink three years ago. It took the company over a year to perfect the recipe. That’s because there was much more involved than just adding simple syrup or fruit purée to rosé wine. What makes the Kelvin Frosé mix so popular is the way it complements the wine’s flavor, rather than overpowers it. Silverman noted that even the most

Kelvin Frosé Wine Cocktail INGREDIENTS

1 bottle of Kelvin Organic Frosé mix 4 bottles of rosé wine ½ liters of vodka (or other white spirit) 1 ½ gallons of water PREPARATION

Combine all ingredients in a slush machine to freeze. (Kelvin Frosé can also be made in a blender by blending 2 oz. Kelvin Organic Frosé mix, 4 oz. rosé wine and 2 cups of ice.)

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ardent wine aficionados have been receptive to frozen wine cocktails. Recently following the success of Frosé, Kelvin has seen a lot more interest in frozen wine cocktails in general. Frosé has opened people’s eyes to the fact that wine works very well in frozen cocktails, such as frozen Mimosas and frozen Sangrias, as well as Frozignon Blanc (frozen sauvignon blanc) and Friesling (frozen riesling). Kelvin Slush is proving to the world that frozen cocktails are not limited to Daiquiris or Margaritas. “Frozen cocktails can and should be as well considered and carefully crafted as any other cocktail (or beer or wine) on your menu,” says Silverman. Frozen drinks are often the most popular item on the menu, to which Silverman commented, “If it’s going to be your best-selling drink, we think it should be something you are proud to serve and happy to drink.”

Discover MAMONT, the most elegant Vodka from Siberia, infused with the spirit of adventure.

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ADVANCED MIXOLOGY

DRINK WELL

Milk Punch By Mathew Powers Photos by Oleg March

Inventing new cocktails in a modern world flooded with excellent mixology is a daunting endeavor. So Gareth Howells, beverage director at The VNYL, looked to something old for inspiration: a 17th-century cocktail known as Milk Punch. Comprised of liquor, soft and/or stone fruits, botanicals and tea, Howells describes his recipe— which he calls “Clarified Milk Punch”—as both fascinating and an “absolute pain in the ass.” Indeed, each batch “takes between seven to ten days to make and is a series of maceration, infusions, breaks, and filters,” says Howells. With more than 700 people rolling through The VNYL doors on a weekend night, speed is of the essence. Hence, according to Howells, the bar “stores the punches, refrigerated, in fivegallon kegs and then pours them straight from the tap.” In truth, a confluence of history and modern experimentation help make the punch popular. Howells replaced fresh citrus juice with what he calls “Ghost Citrus,” a manipulated, powdered form of citric acid that allows the drink to pour with spectacular clarity. In the end, Howells notes, “The results are well worth the effort.” Clarified Milk Punch also comes with a riveting tale. “At one point in time, there was even a royal purveyor of Milk Punch (Nathaniel Whisson & Co.) to Queen Victoria

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of England, and in a letter dated from 1763, Benjamin Franklin included a recipe to James Bowdoin, the second governor of Massachusetts, detailing how to make said Milk Punch.” Edmund Burke famously claimed, “Those who don’t know history are

doomed to repeat it.” Well, in this case, knowing history allowed The VNYL to repeat it. In fact, one of the four variants, the 1862, pays homage to the source of Howells’ recipe: an 1862 book written by professor Jerry Thomas, deemed by Howells to be the godfather of modern mixology.

CONVENTION HIGHLIGHTS • Dynamic General Session Speakers • U.S. Beverage Alcohol Forum (USBAF) • Brand Battle • 2 Exhibit Halls • Over 400 Suppliers • Increased Media Presence: Trade and Lifestyle Outlets

75TH ANNUAL CONVENTION & EXPOSITION April 30 - May 3, 2018 | Caesars Palace Las Vegas

• 80 Lower Level Hospitality Suites • 120 Traditional Hospitality Suites • Sessions on Industry Hot Topics • Don’t miss our Competitions!

Celebrating 75 years as the premier industry event connecting America’s distributors with suppliers, importers and exporters! Register as a wholesaler or distributor to find new brands, brand extensions, cutting-edge products and services and to take part in sessions on industry hot topics. Participate as an exhibitor to network with industry decision makers and innovators and to gain exposure for your existing or new brands, products or services. If you are seeking initial or expanded distribution in the United States, the WSWA 75th Annual Convention & Exposition is where you need to be.

REGISTRATION IS OPEN

For information on exhibits and suites, registration fees, sponsorship, and the most current Schedule of Events visit wswaconvention.org For sponsorship inquiries please contact Cindy Nachman-Senders, Cindy@wswa.org

For more information go to:

WSWACONVENTION.ORG

Wine & Spirits Tasting Competition Tuesday, May 1, 2018 | 10:30 am - 5:00 pm

Call for Cocktails Mixology Competition Wednesday, May 2, 2018 | 10:00 am - 12:00 pm

Wholesaler IronMixologist Competition Wednesday, May 2, 2018 | 1:30 pm - 4:00 pm

SHAKING AND STIRRING

LAUNCHES

COOPER & THIEF BOURBON BARREL WINE

AERMOOR VODKA

CAMPFIRE MISCHIEF

CLOUD-SOURCED SOUR

INGREDIENTS

Cooper & Thief uses ex-bourbon barrels to create soft, velvety tannins in this red blend. A noticeable whiskey-like palate leads into a long finish. The brand name references the “cooper” who makes wooden barrels, while the “thief” refers to the tool that whiskey makers use to taste from the barrel.

Photo by Todd Snyder

1 ½ oz. Cooper & Thief 2014 Red Blend 1 oz. sweet vermouth ½ oz. High West Campfire Whiskey Orange twist (for garnish) PREPARATION

Shake all ingredients until chilled. Pour into a coupe glass with ice. Garnish with an orange twist.

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Hilton Head Distillery distills fresh molasses 49 times, then proofs it down with alkaline water sourced from the clouds and humidity of Hilton Head Island. The unique process uses an atmospheric water generator designed by the distillery’s proprietor, Joe Fenten. The small-batch production creates a vodka that is smooth with a hint of sweetness.

2 oz. Aermoor Vodka ½ oz. lemon juice ½ oz. orange liquor 1 egg white Dash of bitters Fresh rosemary (for garnish) PREPARATION

Shake dry for 30 seconds; add ice and shake for 15 seconds. Strain into a coupe. Garnish with fresh rosemary.

DORDA SEA SALT CARAMEL LIQUEUR

Chopin Vodka has expanded its Dorda liqueur line with the new Sea Salt Caramel Liqueur. Winner of both the category and a gold medal at the Los Angeles International Spirits Competition, Dorda Sea Salt Caramel Liqueur now shares the spotlight with Dorda Double Chocolate Liqueur. Both products shine in coffee drinks or on their own as an after-dinner sipper.

DORDA MACCHIATO INGREDIENTS

1 oz. Dorda Sea Salt Caramel Liqueur 2 oz. coffee Whipped cream PREPARATION

Combine liqueur and coffee in a glass mug. Top with whipped cream.

MISADVENTURE VODKA

Agricultural economist Samuel Chereskin and artist and bartender Whit Rigali started Misadventure & Co. as a way to address food waste. All of the brand’s raw materials come from a local food bank. The vodka is pot-distilled; carbon filtration then eliminates undesirable compounds like acetone.

!AY POPPY!

Created by Corey Volkening, bar manager, Charles Kenneth, Carlsbad, CA. INGREDIENTS

2 oz. Misadventure Vodka ½ oz. poppy syrup* 7-8 acidulated mint leaves Amaretto mist PREPARATION

Stir Misadventure and poppy syrup with ice until chilled. Pour into rocks glass with large cube on a bed of acidulated mint (mint leaves soaked in lemon Juice). Garnish with amaretto spray. *Poppy syrup: Bring 8 oz. water, 8 oz. sugar, 8 oz. poppy seeds to a soft boil; then reduce heat and simmer for 20 minutes. Save seeds for garnish.

ROOT OUT ROOT BEER

Root Out Root Beer Flavored Whisky starts with Canadian-blended whisky that’s combined with root beer flavoring. The mixture is then aged for four years in American oak bourbon barrels. The result is a balance of rich whisky, a strong root beer character, and a hint of vanilla.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Root Out Root Beer Ice PREPARATION

Combine in rocks glass.

STILL AUSTIN WHISKEY

A “grain-to-glass” distillery that mills, mashes, ferments, distills, barrels, and bottles all of its spirits in-house. Local grains and botanicals are sourced from Texas farmers, giving the products a distinctly Texan terroir.

MARGARITA

Courtesy of Melody Plate of Still Austin Whiskey Co. INGREDIENTS

1 oz. Still Austin Whiskey Co. New Make Whiskey ½ oz. Still Austin Whiskey Co. Daydreamer Whiskey 1 oz. lime juice ¼ oz. lemon juice ¼ oz. orange juice ¾ oz. simple syrup Kosher salt (for glass rim) Lime wedge (for garnish) PREPARATION

Combine all ingredients in a shaker and shake until chilled. Strain over fresh ice into a rocks or Collins glass with a Kosher salt rim. Garnish with a lime wedge.

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SAVE THE DATE JULY 17 – JULY 22ND TH

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MAY 1, 2018 For more information, visit TalesoftheCocktail.com. Search #totc2017 for a look at what last year’s event looked like!

What does it mean to have an unbreakable spirit? On the surface, the term speaks to a person’s tenacity, resilience, and will to keep going no matter what obstacles are in the way. For us at Chilled, we love a go at wordplay, so the term could also mean a “spirit” or liquor that stands the test of time. And who doesn’t enjoy an inspiring underdog success story? You know the one: Everyone discouraging your ideas and offering the common disapproving response, “That’s crazy!” It goes beyond just thinking outside the box, though. We’re talking about having the smarts to do what everyone else tells you will fail even when you’re starting to doubt it yourself and questioning your sanity. Maybe you’ve been knocked down so many times and it’s taking its toll but something is still driving you … that is unbreakable. Some say it’s fate; some say luck; but we think it’s destiny. In this issue of Chilled, we commemorate these unbreakable spirits. From Marie Brizard, one of the first female distillers in a time when there were none, to Myriam Hendrickx, Rutte’s master distiller, whose position remains extraordinary in the category to this day. We cover folks like Mark Holdsworth of Half Hitch Gin who was determined to revive a long-gone gin producing area in the UK; and other pioneers like Alexander Baring (Lambay Irish Whiskey) and Cyril Camus (Camus Cognac) who formed a rare partnership. And cheers to the groundbreaking folks at Bacardi who have set out to change the status quo in categorizing premium rums. What’s inspired this celebration most is our cover subject: hip-hop sensation G-Eazy, who has joined with the makers of Stillhouse Whiskey in a partnership of determination and yes, destiny. Their collaboration reminds music-loving drinkers everywhere to admire innovators who accomplish things first, who pave a path and get it done against the odds … and remain unbreakable.

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UNBREAKABLE

SPIRIT Stillhouse Whiskey and G -Eazy Changing the Spirits Game

tillhouse Spirits Co. and multiplatinum rapper and producer G-Eazy have much in common: Both are young powerhouses in their industries and renowned for defying convention, so it’s no wonder the two have partnered up. Last year, G-Eazy became an investing partner and was named co-creative director of Stillhouse, which serial entrepreneur Brad Beckerman founded in 2016. “With Stillhouse, we are in our own unique lane, and we don’t stick to the rules,” says G-Eazy of the partnership. “We’re all about breaking barriers, shattering stereotypes, and changing the game.”

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Straying too far from the norm has its risks of course, but that does not concern Beckerman, whose previous venture, global music lifestyle brand TRUNK LTD, was sold to Live Nation. “I don’t put limitations on myself,” he says. “We pride ourselves on pushing the envelope, going freely where others won’t. That same spirit lives within Stillhouse” “True innovation is when you can disrupt with something that is actually uniquely different and functional,” he adds.

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Photo by Daniel Prakopcyk

Award-winning Stillhouse is available in six all-natural gluten-free expressions of clear whiskey. The brand is known for its innovative, daring red packaging which is unbreakable, reusable, and portable. “We are disruptive from the inside out; the packaging is oneof-a-kind, 100% stainless steel,” Beckerman explains. “Our patent-pending can is revolutionary and earned us a Double Gold medal in the San Francisco World Spirits Competition. Stainless steel has been used for more than a century in the spirits business (to store spirits), but nobody ever thought to use it as the container.”

Photo by Greg Noire

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This remarkable approach to packaging, combined with its variety of offerings, has led to Stillhouse’s diverse appeal. The whiskey portfolio is available in 750ml and the pocket-size 375ml “Roadie.” The flavors include Apple Crisp, Peach Tea, Coconut, Mint Chip, and Red Hot whiskeys, all of which lend themselves perfectly to mixing for an array of flavorful cocktails. The newest addition to the line-up, Stillhouse Spiced Cherry, when mixed with cola, renders a new twist on an all-time favorite, classic drink. In fact, Beverage Industry Magazine recently named Stillhouse Spiced Cherry Whiskey Reader’s Choice Best New Product of the Year.

Stillhouse Spirits Co. further solidified themselves as industry disruptors with the introduction of Stillhouse Black Bourbon. Encased in a matte black stainless steel can, due to hit shelves later this month. Stillhouse Black Bourbon is a game-changing spirit that breaks free from bourbon convention. It’s the first bourbon ever to be rested and mellowed in roasted smallbatch coffee beans, resulting in soft aromatic notes of caramel and coffee with a distinctly balanced body and remarkably smooth finish. “I can confidently say that Stillhouse Black Bourbon is unlike anything else on the planet,” stated G-Eazy. “We have reinvented the idea of what bourbon should be.” Fresh off the release of his third major album, The Beautiful & Damned, G-Eazy has embarked on a 72date tour that carries the same name, which kicked off in Houston last month and will end in Miami this September. Seeing national and international stops along the way, Stillhouse Whiskey will have a presence at every U.S. stop. But the hip-hop star is far more than a celebrity spokesman and Stillhouse is not merely a musictour sponsor.

G-Eazy explained, “I’ve always been an entrepreneur, and I’m also a whiskey drinker, so I felt it was natural I eventually got involved in this world.” The custom Pantone® hue of the Stillhouse Whiskey can (aptly named Stillhouse Red) and the fresh approach to clear whiskey appealed to the rapper. Meeting the Stillhouse crew then cemented G-Eazy’s love for the brand. “I just saw something special in the company and in the people over at Stillhouse, something I identified with. I’ve always been somewhat of an outsider, I’ve always felt different, and I saw that same quality in Stillhouse.” And Beckerman equally found G-Eazy to be a good fit for the Stillhouse brand.

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Photo by Jeff Cote

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“G-Eazy is from Oakland and went to school in New Orleans, where he graduated with a business degree. He is extremely bright and sharp, which really impressed me,” stated Beckerman. “What’s amazing about my partnership with G is that he gets it. He integrates it into his lifestyle on and off stage.”

Featured Cocktail

In fact, G-Eazy was heavily involved in the development of Stillhouse Black Bourbon, working closely with Beckerman on every aspect of the bourbon from its taste and finish to its package and cap design. “We literally went through 25 rounds to perfect the weight of the solid steel cap. We wanted it to be perfect, and we believe it is!” said Beckerman. The relationship between Stillhouse and G-Eazy works both ways. “As hard as I work to enhance Stillhouse and the brand, they’re right there beside me doing whatever they can to push me to the next level as well,” explained G-Eazy. “I’m really excited we’ve tied Stillhouse into The Beautiful & Damned tour. It gives us a chance to show the fans what Stillhouse stands for.”

BLACK CHERRY BOMB INGREDIENTS

2 oz. Stillhouse Black Bourbon 1 oz. Stillhouse Spiced Cherry Whiskey (Beverage Industry Best New Product of 2017) 2-3 dashes Angostura Bitters PREPARATION

Combine all ingredients in a rocks glass with ice and stir. Also makes a great shot.

The message is undeniably clear: Stillhouse is an Unbreakable Spirit.

Photos by Will Nichols

Brad Beckerman and G-Eazy Photo by Grady Brannan

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Photo by Jordan Hefler

Photo by Jeff Cote

CHILLED ASKS G-EAZY ABOUT TOURING WITH STILLHOUSE WHISKEY How does Stillhouse tie into your tour? Whiskey and music have a long-standing relationship. They go together well. Most people like to drink when they go to shows, going to a concert is a celebratory experience that people plan ahead and look forward to. I personally like to have a drink before I go on stage to loosen up and calm my nerves, so in that sense, Stillhouse is really an extension of my lifestyle.

Have you always been a whiskey fan?

The partnership with Brad and the grand vision we share for where we want to take the company. Stillhouse has an amazing team full of the most talented people in the game.

What are some of the biggest realizations you’ve had about the spirits industry now that you’re an investing partner in Stillhouse? I used to think of the spirits industry as traditional. The same products in the same bottles all selling the same thing. With Stillhouse we’ve changed the game.

Photo by Daniel Prakopcyk

Absolutely. It’s been my spirit of choice since I can remember. It just felt natural to get involved with Stillhouse. As both a whiskey and bourbon enthusiast, it was especially exciting to get involved and help with the development and rollout of Stillhouse Black Bourbon.

What do you enjoy most about your experience with Stillhouse Whiskey so far?

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A PARTNERSHIP of RARITY and REINFINEMENT

Lambay Irish Whiskey and CAMUS Cognac By Mathew Powers | Cocktail Photo by Dave Campbell Photography

THE LAMBAY WHISKEY SOUR A simple yet classic twist on an old reliable for those magical evenings, Lambay Small Batch Blend adds a tender sweetness to this cocktail. INGREDIENTS

50ml Lambay Irish Whiskey Small Batch Blend 25ml fresh lemon juice 15ml sugar syrup 15ml egg white Orange bitters PREPARATION

Dry shake all ingredients without ice first. Add ice and shake all ingredients again into an ice filled rocks glass. Garnish with edible flowers. Slรกinte!

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Lambay Irish Whiskey was born from an intriguing collaboration between CAMUS, the world’s leading family-owned cognac producer, and the Baring family’s Revelstoke Trust. “It is a partnership of shared values,” said Sabine Sheehan, Brand Manager for Lambay Whiskey. “Both families share a history of rarity and refinement, a passion for nature, innovation and entrepreneurship, and an appreciation for the finer things in life; it’s about experiences that can be shared, including our new whiskey.”

Lambay Irish Whiskey Single Malt: A deliciously smooth yet complex unpeated malt whiskey, that’s been triple-distilled and wholly finished in handselected French oak cognac casks, some of which have been exposed to Lambay Island’s sea air and maritime winds. This microclimate imparts subtle notes of salt, iodine, and seaweed to this one-of-akind Irish whiskey. “The Lambay Single Malt pushes the boundaries for cocktails that seek more spicy, complex, robust flavors, even twisting elements in the classic cocktail range like an Old Fashioned with orange bitters,” says Sheehan.

After meeting three years ago, these two families were moved to create an innovative Irish whiskey. As imagined, the whiskey would be inspired by the island of Lambay, a wildlife sanctuary located just off the east coast of Ireland owned by the Baring family since 1904, and finished with five generations of expertise in blending and maturation from Maison Camus. The lead character on the Lambay Whiskey label is the Atlantic puffin, a native inhabitant of Lambay Island, who is flanked on each side by cognac casks depicting a French fleur-de-lis and wears a shamrock on his lapel to pay homage to the heritage of the founding families. The bottle artwork also features images such as three pot stills to honor the century-old Irish distilling technique of triple distillation, a taste wheel to explain the whiskeys’ subtle taste notes, and a map of the whiskey’s island home. Finally, “the wavelike etching of the type on our front label keeps us firmly rooted to the tides and swells of the Irish sea,” explained Sheehan. Lambay Irish Whiskey reflects the current climate of hand-crafted Irish spirits in the market that marry classical approaches with modern ingenuity, showcasing local ingredients, and an authentic story. It’s more than just a story, though. Lambay Irish Whiskey’s distinct flavor is truly the result of good partnerships, crafted distilling techniques and innovative blending and maturation. Sheehan added, “We’re not just about trends, but building a future of sustainability for the island, driving craft and innovation with our taste and ensuring the Irish Whiskey category remains top of its game.” Look for these inaugural Lambay products to hit the United States by St. Patrick’s Day: Lambay Irish Whiskey Small Batch Blend: The finest triple-distilled whiskey distillates have been handselected to perfect Lambay Irish Whiskey’s unique taste. The Small Batch Blend is made up of malted barley and grain whiskeys, matured in bourbon barrels with a pleasant cognac cask finish. Lambay Island’s Trinity Well water is used in the final flourish, making it as unique as the island itself. “Perfect for lighter floral cocktails and goes down easy,” notes Sheehan.

Toasting a new partnership: Alexander Baring and Cyril Camus in the Seacask room on Lambay Island

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By Michael Tulipan

icture a cozy bar in a major city somewhere in the world, where a chill in the air is encouraging patrons to sip and linger over a dark spirit. What’s the first spirit that comes to mind? More than likely it’s whiskey, neat or on the rocks, slowly unfolding its mysteries on the palate. Now imagine the liquid in the glass is not whiskey, but aged rum instead. Can rum be considered in this way? That is the question the rum industry grapples with, as other categories have become the high-end go-to for connoisseurs looking for premium spirits. Rum’s mixability has proven to be both a boon to the industry and a hindrance to the wider appreciation of the spirit’s age ability. While other categories continue to expand at the premium levels, rum has developed more slowly at this price point. One of the challenges with keeping sophisticated drinkers intrigued with rum is clarifying the messaging around aged expressions.

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Category leader BACARDÍ® is striving to shape the current perception of high-quality rum through education and innovation. Industry experts like David Cid, Master of Rums for BACARDÍ, believes rum brands need to do more to help consumers navigate the category. “We must all strive toward transparency in what we do if we want consumers to continue to embrace the category,” explains Cid. “Ideally, the ways in which the industry has historically classified rum, including by provenance (Jamaican, Puerto Rico, Guyana), style (Spanish, French, English), light, dark, pot or column still, blend, etc. have served as guides, but there is room for improvement and evolution.” According to Cid, aging statements can help explain what premium rum is, but not all companies apply them consistently. Cid says, “The numbers on the label do not always refer to aging, so it’s important that brands clearly identify what the number is referring to in order to avoid misleading or confusing consumers.”

“In the end, it’s all about the consumer.” - David Cid, Master of Rums for Bacardi

Cid believes the key to expanding the knowledge of aged rum is with consistent information. “BACARDÍ has made bold moves in partnering with other rum brands across the globe, which allows us to authentically speak about other rum-making regions and styles,” he explains. “With these new acquisitions and partnerships, BACARDÍ is on the verge of showcasing our rums in a new light, an approach that will help consumers understand what it means to navigate different price points and allow the craftsmanship to tell the story of each product.” For bartenders, the question becomes how to understand the difference between a basic rum that is great for mixing and a higher price point aged rum that is perfect for sipping. Shaun Gordon, Chilled 100 member and one of Atlanta’s top bartenders, says, “Rum is such a versatile category, from the fermentation, distillation, and aging methods, to the raw materials, styles, and even the blending techniques. It’s a broad category, which makes it fun to explore, but when mixing with rum, it comes down to using a quality product at a lower price point.” He continues, “For higher-priced rum, I prefer it neat or on a large rock. There are some amazing high-quality rum brands out there. Considering the cost, it’s best to taste the heart and soul that the brand puts into its rum, along with all the nuances. Whiskey lovers, take note. My favorite rum cocktail is always just a simple, balanced Daiquiri.” “In the end, it’s all about the consumer,” concludes Cid. “If the category remains shrouded in mystery and confusion, everybody loses, especially the consumer. By being better at expressing what ‘premium’ means within the rum category, we help consumers understand what’s in the bottle, how to best enjoy it, and that there’s value in every drop.”

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FRUITS DE L A PASSION

Taking Tropical to the

Next Level By Michael Tulipan

Giffard is heading to the tropics and taking tiki drinks to the next level with two of its favorite spring flavors, Caribbean Pineapple and Crème de Fruits de la Passion. Both innovation and tradition define Giffard’s line of high-quality specialty liqueurs and syrups. Every back bar in the world seems to have a selection of offerings from Giffard, which is quite an achievement for a family-owned distillery created by a pharmacist in a small town in France’s Loire Valley. Émile Giffard launched his first liqueur in 1885, the company’s signature MenthePastille, which it still produces today. With the success of Menthe-Pastille, the company grew quickly, expanding its range with both local and more exotic ingredients. Today, the lineup includes everything from cassis to orgeat to pamplemousse rose (pink grapefruit) to banane du Brésil to crème de violette. Giffard’s premium line, which highlights specific varieties and ingredients with unique origins, is excited to showcase

one of its most popular flavors, Caribbean Pineapple. To make this liqueur, sun-ripened pineapples are macerated in alcohol for up to six weeks to extract the fruit’s full range of aromas and flavors. Clove, nutmeg, and sevenyear-aged rum are added to enhance its richness. With notes of pineapple, a tangy acidity, and hints of rum and spice, this liqueur makes for a perfect addition to a Daiquiri. Whether known as maracuyá, ililiko’i, granadilla, or fruit de la passion, passion fruit adds a distinctly tropical flavor to any spirit. Giffard recommends adding its Crème de Fruits de la Passion to a Pisco Sour for a tropical rendition of this South American classic. With the world’s most versatile line of cocktail mixers, Giffard brings the flavor in ways no other line of liqueurs can. Both of these new liqueurs are positioned to take their place in the current tiki cocktail revival and add to the resurgence of playful, tropical cocktails that highlight intense natural flavors. CHILLEDMAGAZINE.COM

FOLLOWING TWO CENTURIES OF FRENCH LIQUEURIST

M A R I E

B R I Z A R D

GIVES NEW FLAVORS TO THE U.S. By Colleen Thompson | Photos courtesy of Marie Brizard

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Steeped in a 250-year-old history that began in Bordeaux, France—long before women could own any businesses, let alone a liquor business—Marie Brizard became the first French female master liqueurist.

Fast forward to 2018, and with centuries of experience in distilling and blending aromatics, Marie Brizard now produces a broad range of liqueurs, essences, and natural syrups.

An innovator and a pioneer in her field, Marie Brizard mastered the first orange liqueur (Finesse Orange and Parfait Amour) in 1766—nearly 100 years before other orange liqueurs were ever created. The Bordeaux harbor was a strategic asset, as it was where ships offloaded some of the best fruits and herbs from around the world. Curious about what these fresh ingredients could impart to liqueurs, she set about experimenting and distilling in her laboratory, finding the unique balance between spirit, sugar, and aromatics from fruits, herbs, spices, and flowers.

“We looked at some of the newer cocktail trends developing in cities like New York, San Francisco, and Las Vegas, and we saw a great opportunity to add new liqueurs to the U.S. range. Jolie Cherry, Finesse Orange, Elderflower, and Yuzu are four of our newest additions,” said Guillant. “Each offers something totally distinctive. Jolie Cherry includes a combination of five European varieties of cherries and Gautier cognac. Finesse Orange, at 80% proof, includes a triple distillation of oranges from Haiti and Spain, and rum from Martinique. Elderflower uses extract from the flower, and Yuzu is a lemony citrus fruit from China that adds new dimensions to tartsweet cocktails like the Sidecar and Whiskey Sour.”

It was, however, her Anisette liqueur that captured the attention of nobility (Louis XV sipped it regularly). The recipe has remained unchanged since 1783, and

the star ingredient is still the green anise from the Mediterranean basin, which imparts a fresh, less oily flavor (unlike most other aniseed liqueurs, which use star anise). It also contains eleven other herbs and spices including cinnamon sticks from Indonesia, coriander from Ukraine, lemon peel from Spain, and Iris from Morocco. Over two centuries later, the Anisette recipe remains a guarded secret and the flagship liqueur in the Marie Brizard portfolio. In 2016, the brand was relaunched globally with a completely new bold, contemporary look with a bottle and label design that reinforced its iconic French origin and history. “The design approach was inspired by the Art Deco style of architecture, which originated in France and represents creativity and rich materials,” said Nicolas Guillant, president of Marie Brizard Wine & Spirits Americas. “Based on Marie Brizard’s own history, we feel the redesign truly embraces the core essence of Marie Brizard herself: bold, assertive, and daring.”

The addition of these new innovative flavor profiles was well timed, as liqueurs have made a comeback for mixologists paying close attention to unique, fresh ingredients and aromatics. “Flavors from other countries and a thirst for adventure, if you will, along with a desire for a background story on the ingredients, are what bartenders are asking for,” said Guillant. “There is also a need for cocktails that can easily be created, as more millennials enjoy entertaining at home with their friends. They desire cocktails that are simple and easy to make.” Later this year Marie Brizard will be partnering with the United States Bartenders’ Guild to host a series of master classes for bartenders in several cities. They’re also hosting a national bartender challenge that will lead to five finalists going to compete at Tales of the Cocktail in July. The final winner will be invited to participate in the global competition in Bordeaux from November 11-13.

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GENEVER A GREAT COMEBACK STORY

By Michael Tulipan | Photos courtesy of DeKuyper Royal Distillers

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EVERYBODY LOVES A GOOD COMEBACK STORY, AND THE STORIED DUTCH SPIRIT GENEVER IS POISED TO MAKE ONE. ONCE THE SPIRIT OF CHOICE FOR MANY, GENEVER WAS EVENTUALLY SUPPLANTED BY GIN AND ONLY RECENTLY HAS STARTED TO MAKE WAVES IN THE AMERICAN COCKTAIL SCENE. IN FACT, MOST OF THE FIRST “GIN” COCKTAILS WERE MADE WITH GENEVER, SO BARTENDERS WHO WISH TO STAY TRUE IN CREATING CLASSIC COCKTAILS ARE RETURNING TO THE ORIGINAL SPIRIT AS THEIR BASE INGREDIENT.

o what exactly is genever, and how can you use it in a cocktail? Both genever and gin share the use of botanicals (including juniper), but genever’s base is malt wine, while gin’s is a neutral spirit. Genever is richer, with the taste of grain front and center, which gives it a backbone more like an aged spirit. Genever can also be aged or unaged; giving it added versatility as a cocktail ingredient. Myriam Hendrickx, master distiller for Rutte, believes it’s time for genever to make a comeback. Rutte has been producing genever since 1872, with Hendrickx (who’s been with the company for 15 years) as its current master distiller one of the few women to hold this distinction in the category. She points to the company’s adherence to tradition and strong association with where it’s made as keys to understanding the spirit. “Many genevers, like Rutte, are made with traditional, craft, artisanal production methods,” she says. “They have a unique, high-quality taste and an incredible range of products across various styles.” Protected status from the European Union, achieved in 2008, has also helped build its reputation, as true genever can now only be made in Belgium, the Netherlands, and certain parts of France and Germany.

Genever can be enjoyed straight or in a classic like the Martinez. Hendrickx believes the possibilities are endless, whether the genever is unaged or aged. She likens unaged genever to moonshine with botanicals, while aged genever is more akin to whiskey, though again with botanicals playing a prominent role. Of these styles, she says, “Thanks to its depth and complexity in flavor ranging from a clear distillate with loads of botanical aromas to whiskey-like styles that would easily be mistaken as a bourbon it gives bartenders a huge palate of flavors to play with.” One award-winning way genever has been used was in the 2017 Tales of the Cocktail Official Cocktail Competition’s Martini Interpretation category. Zachary Faden of Mirabelle in Washington, D.C. fashioned the winning drink, “Embrasse de la Terre,” using Rutte Old Simon Genever as the base spirit. Of the winning drink, Hendrickx says, “We were truly honored that our Rutte Old Simon Genever—a recipe from the very hand of our founder, Simon Rutte—was chosen by Zachary as a key ingredient for this extraordinary cocktail. We work hard to preserve and rediscover the almost 150 years of Rutte heritage, crafting gins and genevers that carry the creative spirit of our founder and generations of Rutte distillers.”

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Winning cocktails with

Photos by Jonathan Rogers

Southern Style Gin Seersucker Gin and the Chilled 100 Ambassadors partnered up to create some of the most unique and besttasting Southern-style gin cocktails around. The ambassadors truly outdid each other, going head to head and mixing cocktails for a panel of Seersucker Southern Style Gin judges, who chose six winners (two grand prize winners and four runners-up) in the categories of best presentation, originality, name, taste and ease of execution. Meet the grand prize winnersâ&#x20AC;&#x201D;Bazil Zerinsky from New Orleans and Alexis Mijares of Austin, Texasâ&#x20AC;&#x201D;and check out their winning cocktail recipes.

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Bazil Zerisnky New Orleans, LA

BATTLE FOR ATHENS INGREDIENTS

1 ½ oz. Seersucker Gin ¾ oz. lemon thyme-infused dry vermouth* 1 bar spoon Mastiha liqueur (Greek liqueur flavored with sap from mastic trees) 1 green Greek olive (for garnish) Expressed lemon peel (for garnish) PREPARATION

Stir all ingredients over ice in a mixing glass and strain into a chilled cocktail glass. Garnish with green Greek olive and expressed lemon peel. *Lemon thyme-infused dry vermouth: Steep a healthy bunch of fresh or dried lemon thyme and 1 Mediterranean bay leaf in a bottle of your favorite dry vermouth for 2 to 3 days (fresh herbs may need to infuse a little longer). Strain when ready to use.

Alexis Mijares Austin, TX

SEERSIPPER INGREDIENTS

2 oz. Seersucker Gin 1 oz. lemon juice ½ oz. Chareau aloe liqueur ½ oz. chamomile honey syrup* 2 dashes Scrappy’s Black Lemon Bitters Mint sprig (for garnish) Lemon wheel with powdered sugar and cracked black pepper (for garnish) PREPARATION

Combine all ingredients, short shake; strain over crushed ice in Southern tea glass (or Collins). Garnish with mint sprig and lemon wheel with powdered sugar and cracked black pepper. *Chamomile honey syrup: Steep ½ cup of dried chamomile into 2 cups of Texas wildflower honey diluted with 1 cup hot water. Let steep for 15 minutes; strain chamomile and let honey syrup cool before using. CHILLEDMAGAZINE.COM

RECIPES CHECK OUT THE RUNNERS UP FROM THIS YEAR’S SEERSUCKER SOUTHERN STYLE GIN COCKTAIL COMPETITION. Photos by Jonathan Rogers

AMERICAN HYGGE JENN HARVEY BOSTON, MA

Hygge (pronounced hue-guh) is a Danish word used when acknowledging a feeling or moment, whether alone or with friends, at home or out, ordinary or extraordinary as cozy, charming or special. INGREDIENTS 1 1⁄2 oz. Seersucker Gin 1 ⁄2 oz. Carpano Antica 1 ⁄2 oz. Luxardo Maraschino 1 Tbsp. homemade cranberry sauce Pickled cranberries (for garnish) Aalborg Akavit (to rinse glass)

PREPARATION Prepare coupe glass by rinsing with Akavit. Combine all other ingredients in another glass shake with ice until chilled and strain into prepared glass. Garnish with pickled cranberries.

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LUCKY NUMBER SLEVEN ROBERT BUCHANAN DENVER, CO

INGREDIENTS 1 1⁄2 oz. Seersucker Gin 1 ⁄4 oz. yellow chartreuse 3 ⁄4 oz. Lychee Perfect Purée of Napa Valley 1 ⁄2 oz. agave 1 ⁄2 oz. lemon juice 7 mint leaves Fernet (float) Mint (for garnish) PREPARATION Mix the lychee puree, agave and mint leaves into shaker and muddle. Add Seersucker, yellow chartreuse, and lemon. Add ice and shake. Double strain into Collins glass filled with ice. Add Fernet float and mint garnish.

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SOFT PATCH MIKE STEELE DALLAS, TX

INGREDIENTS 2 oz. Seersucker Gin 1 ⁄2 oz. Strega Herbal Liqueur 3 ⁄4 oz. lemon juice 1 ⁄2 oz. honey 2 dashes Fee Brothers Rhubarb Bitters 2 slices strawberries 2 slices cucumber, approximately coin-sized Cucumber slice (for garnish)

PREPARATION Put strawberries, cucumbers, and bitters in shaker tin and muddle. Add remaining ingredients and ice; shake vigorously. Double strain into chilled stemmed glass. Garnish with strawberry slice and cucumber slice on skewer.

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WANNA BE YOUR LOVER ALLISON BUCHANAN DENVER, CO

INGREDIENTS 2 oz. Seersucker Gin 3 ⁄4 oz. fresh pineapple juice 1 ⁄2 oz. fresh lime juice 1 ⁄2 oz. simple syrup Small pinch matcha power Egg white 3 basil leaves Basil leaves or pineapple frond (for garnish)

PREPARATION Add basil and simple syrup and muddle. Add remaining ingredients to tin, dry shake, and then double strain into cocktail glass. Garnish with basil leaves or pineapple frond.

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HOTSPOT

SPOTLIGHT

By Bryen Dunn

SERVING UP COCKTAIL NIO HISTORY IN SAN ANTO Juniper Tar describes itself as a “soigné cocktail bar serving bespoke cocktails in the heart of downtown San Antonio.” Located on the historical corner of Houston Street and Camaron Street, the building is an old sheriff’s office, located next to the former San Antonio prison. Since opening last January, the bar’s vision was to offer something that didn’t already exist in San Antonio. Guests are made to feel like they stepped into a lounge in New York City’s East Village during the Roaring 1920s, as silent blackand-white films play in the background.

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Not to be confused with a speakeasy, the staff takes pride in sharing the charm of the past, with an updated modern twist. General manager and beverage director Benjamin Krick states that their focus is on humility and education: “Every single guest, no matter who they are or where they come from, will have the same comfortable experience, consistently.” Krick has been in the hospitality industry for over 15 years, and feels traveling is a necessary part of what he does in terms of seeking new perspectives and networking. It’s also a way of developing his product offerings. “Our back bar has over 900 bottled spirits that I’ve personally chosen to represent each category, style, country, and region,” he says. “Our cocktail menu is written like poetry. We utilize all the amazing spirits the world has to offer in a unique but well-balanced way. We focus on the history and enjoy making the old feel new again. Instead of straight sugar, we like to use fortified sand cordials that add the desired sweetness, and provide the cocktails with a nice, well-rounded mouthfeel. The recipes are modeled after formulas from the past, and it allows everyone to recreate them anywhere.” A couple of the more popular cocktail creations are the Pamplona, served room temperature using Oloroso and Fino sherries, kalimotxo reduction, and lemon oil, and served in a mini porrón. The equally delicious Profumo Affair contains Armagnac VSOP, Byrrh, China China, and Benedictine. The Portuguese Gin & Tonic contains Plymouth Gin, white port, housemade lime cordial, and tonic, served in a white wine glass. The El Tule, made with mezcal, Rainwater Madeira, Montenegro, and mole bitters, is also a crowd favorite. As for Juniper Tar’s latest cocktail additions, Krick’s personal favorite is the Tokaji Cobble, which is prepared using late-harvest tokaji, raspberry eau de vie, brown sugar, and fresh orange slices. He also described the Petra cocktail as “art nouveau in a glass.” It contains Apricot Rakia, Ratafia Champenois, and Italicus Rosilio di Bergamotto, and topped with Brut Rosé and garnished with baby’s breath. Lending to San Antonio’s Mexican heritage, Tejuíno con Elote contains Mezcal Vago Elote, fermented corn masa, fresh lime, and Topo Chico, and garnished with a mini elote (Mexican street corn) that is torched to order. Whether stopping by for a quick drink or lingering for a few hours listening to live music, Juniper Tar’s overall atmosphere and ambience is guaranteed to be quite memorable. CHILLEDMAGAZINE.COM

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LAST CALL

CHILLIN’ WITH

Kevin Carroll Photo by Gilles Toucas

THE LEFTOVERS STAR RETURNED AS JOHN MURPHY FOR THE THIRD AND FINAL SEASON OF HBO’S DARK DRAMA SERIES. CHILLED IS SADDENED BY THE ‘SUDDEN DEPARTURE’ OF THE SHOW.

Dining out

I like to try different types of foods, so rather than a specific place, I like to check out different kinds of places.

COOKING

I cook, but have not mastered it as a craft. Although I’ve been told that I can simmer with the best of them!

Preparing drinks at home

Preparing drinks sounds so official. It sounds like to “prepare” a drink I need a shaker, an ounce thingy, and a long metal spoon. So I guess I would say I “make” a drink … I don’t know if I “prepare them.” Although with the help of Chilled, I may have to step my prep game up! But when I do get a home bar, I will have a shaker, a metal cup with the top, and a long metal spoon for sure. I would love for it to be elegant and classy.

Bartending past

I was a barback in college. It was in a comedy club. So I’d drag booze up and down the steps and sometimes trip and fling bottles all over the place. It was not a friendly flight of steps.

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Drink

I like tequila drinks. I try to find interesting tequilas when I can. I like a good Margarita or a Hennessy Old Fashioned.

Signature Serve –1.5 oz. Drumshanbo Gunpowder Irish Gin –Top-off with chilled premium tonic water –Fresh Ruby Red Grapefruit

gunpowdergin.com ENJOY RESPONSIBLY.

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