Chilled Magazine - Volume 11 Issue 4 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

* STAYING FIT Ask a Bartender

BEHIND THE BAR

Trending Report

TEQUILA and TERROIR

Bill Murray AMBASSADOR of FUN for SLOVENIA VODKA

ONE RYE. TWO ESTATES.

SMOGÓRY

FOREST SMOGÓRY FOREST is bold and savory, made from Dankowskie Diamond rye born in the lush forests of Western Poland.

TWO DISTINCT VODKAS.

LAKE BARTĘŻEK LAKE BARTĘŻEK is delicate and crisp, made from Dankowskie Diamond rye grown around the glacial lakes of Northern Poland.

Taste the influence of terroir. #TasteTheRye Learn more at BelvedereVodka.com

Personality & Versatility

Unique concept

Solera & Criaderas aging System

Ex-Sherry casks

Memorable cocktails are made of dedication, imagination, witty concepts, passion and originality. Of course, Sherry, Vermouths and Brandy take on importance in these masterpieces.

Coming Soon!

CONTENTS

VOLUME 11 - ISSUE 4

features 32

The Chilled 100

Mixing with NOLET’S Silver Gin

Belvedere Vodka’s Single Estate Rye Series

The Terroir of Tequila

of Lemon and Lime

A New Way to Enjoy Classic Flavors

Bill Murray and Slovenia Vodka Pour Their Hearts Out

Meaning Behind Every Manhattan

Cover Story

Manhattan Month

Fever-Tree’s New Aromatic Tonic Water

Tea Cocktails

The Recipe for Success

Recipes

Seersucker’s Citrus-Flavored Gin

Clancey, NYC

Gin and Juice

CHILLED MAGAZINE

The Notion of Terroir in Vodka

Special Section

Hot Spot

Our or i gi nal , ter roi r - b a se d vodka m aster f ul l y bl e n d s t he c harac ter i st i c s of t hree i nter nat i onal w h e at s â&#x20AC;&#x201C; f rom Hol l and, F rance and G er m any. Wi t h a s of t and wel l - bal ance d t aste, i t â&#x20AC;&#x2122;s t he per fec t c anvas for your next coc kt ai l c reat i on. Imp o r te d by 375 Park Ave nue Spirits, Lo u isv ille, Ke ntucky. Van Gogh Vodka 40 % a lc . by vol. P le ase e njoy responsibly.

CONTENTS

VOLUME 11 - ISSUE 4

departments

Editor’s Note

14 A Message from Diana Novak

Bottoms Up!

16 Cool Products - Stuff You Need to Know About 18 Cool Bottles - Bold Bottling 20 How to Use Kombucha in Cocktails

The Locals

24 Bartender Submission - Jessica Weinstein 26 Bartender Submission - Will Benedetto 28 Ask a Bartender - Staying Fit with Shannon Stiggins 34 Bar Profile - Casino Bars 42 Brand Owner Profile - Neil Everitt and Bob Fowkes, Brockmans Gin

Advanced Mixology

60 Drink In History - Sloe Gin Fizz 62 Food Know How - Foraged Wild Shiso 64 Drink Well - The Spritz 68 Anatomy of the Bottle - Fifty Pounds Gin 70 Spotlight Launch - Copper & Kings GEOGR&PHY SERIES

Mix It Up

22 Behind the Bar with Aaron Joseph 44 Celebrity Sips - Girlfriends’ Guide to Divorce 46 That’s the Spirit - The Mamont Cup 72 Shaking & Stirring - Launches 96 Last Call - Chillin’ with Carly Craig

34 POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615. CHILLED VOLUME 11 ISSUE 4 AUG/SEP 2018 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA: 321 STEEPLE WAY, ROTTERDAM, NY 12306. APPLICATION TO MAIL AT PERIODICALS POSTAGE PRICES IS PENDING AT ALBANY, NY AND OTHER ADDITIONAL MAILING OFFICES. USPS MAILING PERMIT NUMBER 580.

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CRAFT PILSNER

Brewed Fresh in Berkeley, California.

VOLUME 11 - ISSUE 4 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, Angie Packer, Alyssa Walker, 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 Tyler Zielinski, Diana Novak, Dave Whitton, Richard Thomas, Jose Martinez, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo by Margaret Pattillo Photography Images: Shutterstock.com SUBSCRIPTIONS Subscribe to our FREE 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 4 ©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 is Printreleaf™ certified and is involved with reforestation around the globe. For more information, visit printreleaf.com.

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EDITOR’S LETTER

VOLUME 11 - ISSUE 4

Photo by Mary Edwards

GUEST EDITOR DIANA NOVAK

Growing up, I tried my hand at cooking, which was all about experimentation and discovering what worked. Looking back now, I can see how that was the foundation for my career. I wasn’t as curious about the mechanics of the process as I was about “why does it taste like this?” I labored intensely to figure out how to create different flavors, know what each ingredient was, and then see and hear people’s reactions when they tasted my food. I knew I wanted to expand on that experience. Although my culinary expertise stalled over time, my passion for flavor stuck, and eventually became more useful in mixing cocktails. The depth of information about spirits categories, distillation, base ingredients, styles of yeast, fermentation, aging, and so on abounds. There is a spirit out there for everyone and a cocktail to match, and as is often the case, not just one. I am fortunate to be a part of the “education” arm of a supplier for nearly five years now, and every day I learn and experience something new. Education not only enables us to understand category differences and differentiate production types, but also share that knowledge with our customers and friends so they, too, can have a better understanding of what makes a drink or dram taste the way it does. As bartenders, suppliers, producers, and enthusiasts, education is one of the greatest advantages we can have and share. And with magazines like Chilled, we not only learn about trends, distillates, events, and more, but we also get to share all the advancements in our industry and spark a curiosity to learn more.

Diana Novak

Diana Novak is the National Director of Craft Spirits Education, Palm Bay International. Her passion for food and drink and her love of different flavors, textures, and adventure led her to earn a degree from the esteemed Johnson and Wales University. She began bartending in college and quickly developed a following by creating unique and thoughtful cocktails. In 2010, she joined Palm Bay International to spearhead education for its spirits portfolio, and in 2013 was promoted to the National Director of Craft Spirits Education. Some of her cocktails have been published, and her recipe Smoke, Spice, and Everything Nice recently won the About.com Savory Cocktail competition.

CHILLED MAGAZINE

Nothing but Vodka. 94 POINTS

“Superb! A great achievement”

Published 2/1/2018

ravovodka.com @ravovodka

#ravovodka

#nothingbutvodka

Please drink responsibly.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT GOOP X COINTREAU MARGARITA CADDY

As the dog days of summer arrive, look no further than the goop x Cointreau Margarita Caddy. Gwyneth Paltrow’s lifestyle brand, goop, and Cointreau have teamed up to create a bespoke, limitededition bottle and glass holder to celebrate the 70th anniversary of the original Margarita. Celebrate the end of the summer in style and then display the caddy as an object d’art. shop.goop.com

TRAIL KEG

The newest, gallon-size Trail Keg improves on the growler concept. With a vacuum-insulated, pressurized beer growler that keeps beverages cold for 24 hours and perfectly carbonated for weeks, Trial Keg will ensure that your drinks are ready to serve whenever you need them. trailkeg.com

REPURPOSE 100% COMPOSTABLE FLEXIBLE STRAWS

With the beverage industry’s continuing commitment to the environment, Repurpose has created 100% compostable bendy straws that are “ban-approved.” Further adding to their appeal, the straws are nontoxic, BPA-free, and chlorine-free. repurposecompostables.com

BUZZ POP COCKTAILS

Think of alcoholic push pops, and you have an idea of what Buzz Pop Cocktails are. Combining premium spirits with seasonal fruit sorbets, these grown-up popsicles offer a refreshing, guilt-free way to relax in the heat of the day or night. buzzpopcocktails.com

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BOTTOMS UP!

COOL BOTTLES

BOLD BOTTLING

PADRE AZUL TEQUILA

Embodying the traditions of Mexico in its bottle design, Padre Azul embodies the love between Austrian owner H.P. Eder and his wife, Adriana Alvarez Maxemin, who hails from Guadalajara. The bottle pays homage to Mexican culture–the skull topper celebrates El Día de los Muertos, the leather bottle jacket pays tribute to the country’s passion for Lucha Libre wrestling, and the name “Padre Azul” roughly translates to “wonderful blue.”

TEQUILA REVOLUCIÓN

While staying true to the noble and fertile land from which it comes from–Tequila Revolución is handcrafted in a traditional distillery in El Arenal, Jalisco; in the heart of tequila country. Per the brands mission statement: Our bottle represents the quality of our tequilas with an exclusive design that beautifully combines innovation and quality.

TEQUILA CAZADORES

For El Día de los Muertos, Cazadores enlisted Mexican muralist and street artist Saner to create a limited-edition commemorative bottle. The milky white background shows off the vibrant colors of a cavalera (a decorative skull) painted on the face of a female reveler. Atop her head rests the familiar Cazadores stag.

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BOTTOMS UP!

HOW TO

HOW TO USE KOMBUCHA IN COCKTAILS By Lesley Jacobs Solmonson

The trend of adding “healthful” ingredients to cocktails continues to evolve, with kombucha showing up on many menus. To produce the beverage, black or green tea and sugar are fermented with a combination of yeast and bacteria. Fermented foods have probiotics, which support a healthy gut. While research is ongoing, early studies suggest that the bacteria present in these foods aids digestion and boosts immunity. Not to mention that kombucha just tastes good. Kombucha devotee Dave Whitton, owner of Prank Bar in Los Angeles, says that kombucha is “perfect for using in cocktails—big and bright, perfectly carbonated.” In fact, Prank makes its own kombucha in-house. The broad range of flavors means that there is a kombucha to complement every spirit. Whitton prefers using kombucha in whiskey and tequila drinks because they hold up to the bold flavors of the fizzy, probiotic beverage.

STEP 1

CHOOSE YOUR SPIRIT WISELY. When using kombucha in your cocktail, consider how its flavor will complement the character of the spirit. According to Whitton, “It depends on the flavor profile of the kombucha and the profile of the spirit. For example Bulleit Bourbon has a high rye content with dried stone fruit notes, and would go great with our house kombucha with mango, peach, coconut, and ginger.”

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STEP 2

USE CITRUS SPARINGLY. Cut the standard measure in half to balance with inherent acidity of kombucha. Whitton’s explanation: “Because kombucha is acidic on its own, the standard measure of citrus will be overwhelmingly acidic. If you were using 3⁄4 oz. fresh lime, cut it to 1⁄2 oz. when using it in combination with kombucha.”

STEP 3

ADD KOMBUCHA SEPARATELY. It’s a good idea to shake all other ingredients in a mixing tin prior to adding kombucha to a drink. Do not shake a cocktail with kombucha in it. Either top and use as a float or put kombucha in the glass first and slowly stir in other ingredients. Whitton warns, “kombucha has natural carbonation and if you shake it, it can explode.”

DAVE WHITTON For 18 years, Dave Whitton has been vital to the growth of the Los Angeles cocktail scene and a vocal member of the spirits industry. He has developed over 100 original cocktail menus and created national cocktail recipes for brands such as CÎROC and DeLeón Tequila. During his tenure in LA, he has bartended, managed, owned, and consulted on some of the city’s most iconic gathering spots, including Seven Grand, Sunset Marquis Hotel, Villains Tavern, and Dodger Stadium. In 2017, he opened Prank Bar in the South Park neighborhood of downtown Los Angeles. prankbar.com

SUNRISE SURRENDER INGREDIENTS

2 oz. reposado tequila 1 ⁄2 oz. lime juice 1 ⁄2 oz. agave 2 oz. mango kombucha 2 oz. ginger kombucha Candied ginger (for garnish)

PREPARATION

Combine tequila, lime, and agave in shaker. Add crushed ice to highball glass and pour mango and ginger kombuchas over ice. Mix in tequila, agave, and lime mixture over top and stir. Garnish with piece of candied ginger.

THE GRANNY GRIPPLE INGREDIENTS

2 oz. blanco tequila 1 ⁄2 oz. lemon juice 1 ⁄2 oz. ginger root syrup 4 oz. pineapple kombucha (to top) Flower (for garnish) PREPARATION

Combine tequila, lemon, and ginger root syrup in a shaker. When mixed, strain into a coupe or Martini glass. Top with pineapple kombucha and add flower garnish.

TIP No hot cocktails! Heat can chill the probiotic and kill the live (aka healthy) bacteria.

GO PRO

Add some bitters. “The two combined are a powerhouse of health benefits,” says Whitton.

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MIX IT UP

BEHIND THE BAR

BE HIND THE B AR with

Aaron Joseph Photo by FYM Productions

Tell us your most used skill behind the bar.

Bartending is more than making a great cocktail. Anticipation of guest needs and patience is very similar to conducting a symphony. Each guest has a particular need and expectation, so to achieve optimal experience, a good bartender must know how to conduct the guests.

What’s your favorite tool to use behind the bar?

My bar kit … I have collected each item to represent an aspect of my personality. It’s the thing I am most proud of.

What’s the most challenging part of your job?

Multitasking the needs of guests, servers, and the kitchen, all while maintaining attention to service and providing effortless comfort.

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Washington, D.C. bartender Aaron Joseph puts a clever spin on all of his cocktail creations and enjoys experimenting with housemade syrups and infusions. While sitting at his bar, Alma Cocina Latina in Baltimore, here’s what we found out about him.

Favorite drinking traditions behind the bar?

Lighting things on fire is one of my favorite things to do. Also, I love to send out boomerangs to friends at different bars with new guests!

Who do admire most in the industry?

I admire anyone that committed to obtaining personal goals in the hospitality industry and is proactive in this process. As for individuals, Ashtin Berry, Clyde Davis, Robin Nance. Zahra Bates, Vance Henderson, Duane Sylvestre, Causing a Stir Group, my fellow C.A.P. family, Team Taco, Rocky Yeh, Bob Wagner, Glendon Hartley, and Kevin Dietrich.

What song gets you going when you’re behind the bar? Hands down, “Juicy” from Notorious B.I.G.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Jessica Weinstein Hank’s Cocktail Bar on the Wharf Photos courtesy of Hank’s Cocktail Bar “You could say I wasn’t the most well-behaved kid growing up,” admits Jessica Weinstein, “and I wound up at a boarding school in New York.” While Weinstein was there, she split her focus between visual arts and the school’s catering department. She discovered that she truly enjoyed her time creating in the kitchen. After pursuing a degree in fine arts, she dropped out after a year, realizing that she was more interested in learning about people. Little did she know that bartending would be the answer to her curiosity. She started at a Persian nightclub and, at the age of 19, ended up at a whiskey bar where her brother worked. “The GM gave me a book on whiskey,” she recalls, “and told me I could read it on the clock; I started studying. I had found a new way to understand the world from history of a place and its people to its climate, through a glass. That was probably the real beginning of this commitment and journey I’ve been on—the creativity and need for understanding all started getting wrapped around what it meant to be a human in hospitality.” Weinstein splits her time between Hank’s Cocktail Bar and Hank’s Oyster Bar, both of which offer her a glimpse into the human psyche, as well as markedly different vibes. “Both bars have culinaryinspired menus,” she notes. “The vibe is all about the neighborhood and having solid service with no pretension. At Cocktail Bar, we listen to Drake, make as many ‘not-so-classics as possible,’ and watch Animal Planet exclusively. The Oyster Bar is how it sounds—right on the water and bustling, putting out a high volume of cocktails, always inspired by seasonal flavors and the air of fun.” The ambitious bartender is as specific about the hospitality culture as she is about how she makes drinks. “I am really happy to see that our industry is starting to look past technical excellence, and starting to consider other aspects that are actually, to me, much more important,” Weinstein stresses. “This includes finally talking about and culturally addressing mental health, sexual harassment, and disparity in regards to race, sex, sexuality, class. Making a good drink is not enough; a guest-facing atmosphere that is fantastic, but lacks diversity or respect for its employees and the world’s humanity, is not enough.”

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J STREET INGREDIENTS

1 oz. Camus VSOP ½ oz. Lambay Whiskey ½ oz. lime juice ½ oz. Ceresum ½ oz. Orgeat 2 dashes Angostura bitters (to top) Mint (for garnish) PREPARATION

Shake, drop into flask, and fill with crushed ice. Top with Angostura bitters and garnish lavishly with mint.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Will Benedetto

In Good Company Hospitality New York Photos by Jenna Murray | In Good Company Hospitality Bartender Will Benedetto has one simple piece of advice when it comes to cocktails: “It’s critically important to make a large batch of Martinis and keep it in your freezer at all times,” he says. “You just have no way of knowing when you might need an emergency Martini.” While barbacking, Benedetto became fascinated by the history of cocktails and spirits. “I must have watched every cocktail video on the internet by the time I finally got my first shifts actually bartending,” he says. After several cocktail competitions, Benedetto was hooked, finding that he was as passionate about cocktails as he was about music (if not more so). Currently, in his role developing bars for In Good Company Hospitality, he wears many hats, including training staff and creating cocktail menus. His enthusiasm and imagination get full play in the many venues In Good Company owns. “I have a habit of trying to turn everything into a bar,” he quips. “You might go through a coat room and find me serving bottled tequila cocktails, or I might have turned one of their coffee shops into an eggnog bar.” Benedetto’s commitment to the profession shows in the way he continues to develop his craft and encourage those around him. “I find myself spending more and more time with chefs, and I keep a flavor bible on me at all times. Using the flavor bible to dream up flavor affinities and then taking it from there has been a particularly creatively stimulating process. I also like to give bartenders I work with ‘problems’ that we commit to figuring out. I’ll corner someone and say something like, ‘Let’s make a Mojito, but crystal clear and on draft.’” Benedetto is also clearly concerned with the lifestyle that he and his coworkers live. Currently, he is most enthusiastic about the wellness and sustainability initiatives developing in the industry, many of them spurred by large brands themselves “things that promote good health rather than just taking people out to drink,” explains Benedetto. “Today, drinking is much more about what we can give than what we can get.”

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BARREL-AGED GIN COSMO INGREDIENTS

2 ¾ oz. barrel-aged gin batch* ¼ oz. lime juice 1 barspoon Demerara Dehydrated lime wheel (for garnish) PREPARATION

Add all ingredients to a shaker and shake very hard. Serve up in a Nick and Nora glass with a dehydrated lime wheel garnish. *Barrel-aged gin batch: Combine 4 liters of Botanist Gin, 1500 ml of Cointreau, and 1 lb. cranberries; let sit overnight. Strain and fill a 5-liter barrel. Let sit for 2 weeks.

SHARE MOMENTS

“Speyside Distillery of the Year” New York International Spirits Competition - 2018

POINTS SINGLE MALT SCOTCH WHISKY

Since 1897, we have drawn on our skills in distillation and maturation to craft single malt whiskies uniquely composed to perfection. Our roots in the Speyside region have fueled our imagination, ensuring that taste and flavor are always at the heart of our whiskies and that we share these secrets around the world.

#SHARE

glenmorayexperience.com

WHISKY CASK 2018

THE LOCALS

ASK A BARTENDER

Photos by Nick Romano

STAYING FIT BEHIND THE BAR with Shannon Stiggins

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We all know that this industry works long, unconventional hours making it extremely difficult to maintain a healthy lifestyle. Chilled asked one of our top bartenders how to stay fit and keep focused on wellbeing. Chilled 100 member Shannon Stiggins gave us these tips and tricks. Some bartenders tend to overwork themselves and experience burnout. How do you keep sight of your limits in this line of work? Usually, I compare the feelings of a night after two drinks with a night of lots of drinks. Then I know how many drinks to have and still push to work out the next morning. My limit is two drinks; any more than that, and I’m making all the excuses in the world the next day. I’ll push myself to work out, especially sparring (even with a hangover). Also, get to know your body’s limit with high-intensity workouts and get equal rest. As we get older, training and staying in shape is just as important as rest and recovery. Share your tips for keeping a healthy work-life balance. Be consistent in your schedule, and preplan your work outs. Set a time for when you should be sleeping, especially if you’re working out the next day. Get over the feeling of FOMO (you’re not missing out on anything at every late night after-work party). What are your top three tips for maintaining a healthy lifestyle as a bartender? 1. Stop saying, “I’ll do it tomorrow.” 2. Even if you’re not thirsty, drink a glass of water. 3. Always only get one square slice of pizza from Prince St. Pizza (moderation is the key).

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IS HERE! CONTACT YOUR RUMCHATA DISTRIBUTOR TO ORDER THESE DOUBLE SIDED SHOT GLASSES TODAY! TRY A PIE HARD: ONE HALF RUMCHATA, ONE HALF APPLE WHISKEY.

KEEP RUMCHATA ON THE BACK BAR AND IN THE COOLER. IF PEOPLE SEE RUMCHATA, THEY WILL BUY IT. RumChata®. Caribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, 13.75% alc/vol. Agave Loco Brands, Pewaukee, WI. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

M IXI N G WITH

BY THOM MEINTEL

N O LE T ’ S S ILV E R G IN Storytelling is at the heart of cocktailing, and with Chilled’s next segment of Mixing with NOLET’S Silver Gin, we again tap into the Chilled 100 influencer network to connect the past and the present, but with an eye toward the future. The mixology community has embraced gin cocktails as the wave

of the future, and NOLET’S Silver Gin embodies a spirit that’s capable of producing legendary drinks. This series showcases five bartenders and proud members of the Chilled 100 group, who let loose with original cocktails that typify perfect mixing with NOLET’S Silver Gin.

M EE T E M I LY D EK A N T ER

CHILLED 100 MEMBER, CHIC AGO

Emily deKanter is the beverage director for Point & Feather, a gin-focused dart bar in the heart of trendy River North in Chicago.

The name of the drink is Magnificent (Chamo) Mile, riffing on the famed heart of Chicago’s downtown. I began with the classic Gimlet model, then morphed it into an herbaceous play on a New York Sour with the chamomile and the Cabernet bringing out the brighter and bolder flavors in the gin. When I learned that NOLET’S U.S. office was in Southern California, I decided that the marriage of an international spirit with a California wine was a winning combination.”

M A G N I F I C E N T (C H A M O ) M I L E INGREDIENTS

• 1 ½ oz. NOLET’S Silver Gin • ¾ oz. fresh-squeezed lemon juice • ¾ oz. chamomile simple syrup* • 1 oz. full-bodied red wine (like Cabernet Sauvignon)

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P R E PA R AT I O N

Add all ingredients to a shaker with ice. Shake and strain over fresh ice, then float with red wine. *Chamomile simple syrup: Combine equal parts sugar and water over low heat and infuse with an equal amount of chamomile tea (for example, for 1 cup of sugar and water, use 1 tea bag). As the mixture increases in volume, add more tea (e.g., 4 cups requires 5 tea bags). Simmer for 20 minutes, keeping tea bags in the water to cool for 30 minutes.

M EE T CO R E Y CR E A S O N

C H I L L ED 10 0 M E M B ER , N E W YO R K P H OTO S B Y M E L I S S A H O M

Hailing from the drum circles and daisy chains of Woodstock, New York (the town, not the concert), Corey was practically born into the hospitality industry. Following the footsteps of his mother led him straight behind the bar, a place that has always felt like home. His passion for bartending rests firmly in his love of people, and has provided him with a vehicle to both express and challenge himself creatively. Corey is currently the bar manager for Bar SixtyFive at the Rainbow Room in New York City.

SAGE ADVICE INGREDIENTS

• 2 oz. NOLET’S Silver Gin • ¾ oz. simple syrup • ¾ oz. lemon juice • ¼ oz. Fernet Branca Menta • 1 egg white • Bruised or smacked sage leaf (for garnish)

P R E PA R AT I O N

Combine ingredients in a cocktail shaker with ice, shake vigorously, and strain into a chilled glass. Garnish by taking a sage leaf in the palm of your hand, giving it a good smack to release the oils within, and then laying it across the top of the foamy head of the cocktail.

“WHILE MANY GINS USE JUNIPER AS THE PRIMARY BOTANICAL, NOLET’S SILVER GIN PRESENTS THE IMBIBER WITH A RANGE OF DELICATE FL AVORS LIKE RASPBERRY, PEACH, AND ROSE. IN MY COCKTAIL, I WANTED TO COMPLEMENT THOSE FL AVORS WITH A STRIKING CONTRAST OF HERBACEOUS AND MENTHOL ATED AMARO IN A SIMPLE SOUR BUILD. THE ADDITION OF EGG WHITE PROVIDES A SILKY-SMOOTH TEXTURE, AS WELL AS A BED OF FLUFFY FOAM TO REST A GENTLY BRUISED SAGE LEAF. THE SECRET OF THE SAGE ADVICE: DRINK MORE GIN!

M EE T CH A D B ER K E Y

C H I L L ED 10 0 M E M B ER , S A N D I EG O P H OTO S B Y S E A N O ’ C O N N E L P H OTO G R A P H Y

SEA WITCH

INGREDIENTS

Chad Berkey’s experience is vast and varied. He has worked in all facets of the bar and restaurant industry over a career spanning 28 years and is recognized as one of San Diego’s top mixologists. He currently manages and bartends at one of the city’s most established bars, Aero Club, which boasts a selection of over 1,100 whiskeys! Aero Club has received numerous accolades (most recently, being named Maxim’s Bar of the Month), and was also featured in The New York Times segment “36 Hours.” Chad is the proud co-inventor and creator of the Tin Play Innovative Barware System. The revolutionary, multi-tool system raises the bar (no pun intended) when it comes to crafting cocktails with efficacy and consistency, making it simple for even beginners to perform once-complicated trick/flair pours with ease.

• 1 ½ oz. NOLET’S Silver Gin • ½ oz. simple syrup • ½ oz. St-Germain • 3 mint leaves • 2 raspberries • Sparkling water (to top) • Mint (for garnish) • Raspberries (for garnish)

P R E PA R AT I O N

In a cocktail shaker or mixing glass, muddle 3 mint leaves and 2 raspberries. Add ice and all ingredients, then shake and pour into a Collins glass. Top with sparkling water. Garnish with mint and raspberries.

“ T H I S S I M P L E , F U N -T O - M A K E C O C K TA I L W A S I N S P I R E D B Y T H E BEAUTIFUL SOUTHERN CALIFORNIA COASTLINE AND THE PACIFIC OCEAN. THE SIREN CALL OF THE SEA WITCH WILL LURE YOU IN AND PIQUE YOUR SENSES. VIBRANT COLORS OF MINT AND RASPBERRY I M M E D I A T E LY A T T R A C T T H E E Y E , A N D T H E N O S E W I L L T I N G L E F R O M T H E S P A R K L I N G B U B B L E S A N D TA N TA L I Z I N G A R O M A S O F M I N T, R A S P B E R R Y, P E A C H , A N D R O S E . W I T H J U S T O N E S I P, T H I S C O C K TA I L W I L L H AV E YO U U N D E R I T S S P E L L.”

M EE T OZ SER A FI N

C H I L L ED 10 0 M E M B ER , S A N F R A N C I S CO

P H OTO S B Y M O R G A N B R O W N & M A X I M G E R A S I M E N KO

Born and raised in Los Angeles, Oz first began bartending at Belasco, one of the largest nightclubs in L.A. He helped open the club, and it’s where his passion for bartending grew, as he learned speed and developed his technique. He believes in providing great service, knowing the products, and making great-tasting, balanced drinks. His advice is to stay humble, meet people, and show them a fun time, while not taking yourself too seriously. He is now the bar manager at Jack Rose Libation House in Los Gatos, California.

A B C ... 123

INGREDIENTS

• • • • • • • • •

½ oz. NOLET’S Silver Gin ½ oz. Carpano Bianco ½ oz. Carpano Antica ¼ oz. Punt e Mes ¾ oz. lemon juice ¾ oz. strawberry cucumber syrup* 1 oz. soda water Cucumber roll (for garnish) Strawberry (for garnish)

P R E PA R AT I O N

Pour all ingredients into a Collins glass and fill with crushed ice to the top. Garnish with a cucumber roll and strawberry. *Strawberry cucumber syrup: Place a cup of strawberries, quartered, and a cup of cucumbers, quartered, in a heatproof bowl. In a saucepan, combine 1 cup granulated sugar and 1 cup water. Heat and stir until the sugar is dissolved. Pour the hot syrup over the strawberries and cucumbers and let sit for 6 hours, stirring occasionally. Strain into a clean jar, cover, and keep refrigerated for up to 1 week.

“A B C … 123 I S A R I F F O N T H E C L A S S I C P I M M’ S C U P, TA K I N G T H E BEAUTIFUL SPIRIT OF NOLET’S S I LV E R G I N, W I T H I T S R O S E A N D P E A C H B O TA N I C A L S , A S A G R E AT B A S E F O R T H I S A L LT I M E FAV O R I T E . T H I S L O W-A B V C O C K TA I L I S A N E A S Y-S I P P I N G AND REFRESHING DRINK. MY I N S P I R AT I O N F O R I T WA S T O TA K E THE CLASSIC AND REINVENT IT F O R A S U N N Y C A L I F O R N I A D AY.”

M EE T T Y L ER R I D G E WAY

C H I L L ED 10 0 M E M B ER , M I A M I

At 28 years old, Tyler Ridgeway has made his way around some of South Beach’s most renowned hotels and bars. With the late legendary John Lermayer and well-known barman Nick Nistico as his tutors, he advanced to bar manager at Khong River House, working under corporate mixologist Josh Holliday, in just two years. After the establishment closed, Tyler landed at Isaac Grillo’s cool, unpretentious craft cocktail bar, Repour Bar, where craft cocktails became his specialty. Tyler is super-psyched to launch his smallbatch craft tonic mixers, Tyler’s Tonics. Now bar manager at Miami Beach’s famous Purdy Lounge, he uses his time to develop and work on the success of his business.

MY HERBAL GARDEN INGREDIENTS

• 1 ½ oz. NOLET’S Silver Gin • ¾ oz. fresh snap pea juice* • ¾ oz. ginger syrup** • ¾ oz. fresh lime juice  • 3 dashes celery bitters  • Half-rim of grated pink Himalayan salt and oregano mixture (for garnish) • Sprig of fresh oregano (for garnish)

“ W I T H T H E C L E A N, C R I S P C I T R U S B O TA N I C A L S O F N O L E T ’ S G I N, W H AT ’ S B E T T E R T H A N PA I R I N G I T W I T H E A R T H Y, V E G E TA L N O T E S ? WITH SEASONAL INGREDIENTS R E A D I LY AVA I L A B L E , T H I S S AV O R Y V E G E TA L C O C K TA I L I S R E A D Y F O R A N Y S U M M E R D AY, R A I N O R S H I N E .”

P R E PA R AT I O N

Combine all ingredients in shaker tin and shake vigorously for 10 seconds. Fine strain into a cocktail glass that has a half-rim of grated pink Himalayan salt and oregano. Garnish with a sprig of fresh oregano. *Fresh snap pea juice: run fresh snap peas through a juice extractor; strain for clean texture. **Ginger syrup: run a stalk of fresh ginger through a juice extractor; infuse into two cups of simple syrup.

*Cigar & Spirits Magazine February 2018 Issue

**June 2018 Issue

CRAFTED WITH OVER 325 YEARS O F N O L E T FA M I LY E X P E R I E N C E D I S C OV E R M O R E AT N O L E T S G I N .C O M

THE LOCALS

BAR PROFILE

Must Visit

Bars

By Colleen Thompson

NO EXPENSE IS SPARED WHEN IT COMES TO CREATING MIXOLOGY SANCTUARIES IN CASINOS. FROM SITTING IN A THREE-TIERED CRYSTAL CHANDELIER (YES, YOU READ THAT CORRECTLY, IN A CHANDELIER) TO STARING AT A SEGMENTED, SUSPENDED SHARK, THESE BARS HAVE BECOME DESTINATIONS. YOU MIGHT STILL FIND FREE DRINKS ON THE CASINO FLOOR, BUT VISITING ONE OF THESE BARS IS AN EXPERIENCE IN ITSELF. THE UNITED STATES IS HOME TO MORE THAN 1,000 CASINOS FROM COAST TO COAST, AND IT’S SAFE TO SAY YOU’LL FIND A FEW JAW-DROPPING BARS IN MOST OF THEM. COMING UP WITH A FEW FAVORITES WAS NO EASY TASK, BUT HERE ARE SOME SHOWSTOPPERS.

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Celebrating Prickly Pear Margarita 1½ oz. tequila

of Flavor

¼ oz. St. Germain 1 oz. The Perfect Purée Prickly Pear ¾ oz. agave nectar 1 oz. fresh lime juice Photo: TRYBE Creative

Request a Sample

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

delectable fruit purees, specialties & blends perfectpuree.com

Hard Rock Hotel & Casino, Atlantic City Hard Rock Hotel & Casino Atlantic City, with the legendary Atlantic City Boardwalk as its backdrop, has more than 20 first-class restaurants and lounges, and world-class entertainment, including Hard Rock Live at Etess Arena, the beachside Sound Waves, and the Howie Mandel Comedy Club. The hotel and casino also features the iconic Hard Rock Cafe, overlooking the Atlantic City Boardwalk. Each of the hotel’s guest rooms includes Hard Rock’s signature The Sound of Your Stay® music amenity program, which allows guests to set the mood with complimentary vinyl records or jam out on a Fender guitar.

Rosina at the Palazzo, Las Vegas A nod to a cocktail era of the ‘20s and ‘30s, Rosina oozes old-school glamour. Decked out in Art Deco decor, dripping in opulent chandeliers and plush velvet booths, Rosina’s bar is small and cozy, with a 65-guest capacity. The drinks menu focuses on retro, classic cocktails done to perfection, from the Old Fashioned to the French 75. A unique addition to the bar is four champagne call buttons, which allow guests to refill their flutes at a moment’s notice. No detail has been overlooked—even the artisan ice is embossed with an R. Mixologists serve up drinks with classic soul playing in the background. Evan Hosaka, the head mixologist, serves up concoctions broken down simply into three categories: Shaken, Stirred, and Bubbly.

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Photos by Daniel Newcomb from Architect Photography

MUST VISIT CASINO BARS

The Dorsey at the Venetian, Las Vegas Housed within the opulent The Venetian Hotel, The Dorsey brings an air of sophistication to Vegas glitz with its Manhattan-inspired design. Designed by James Beard Award winner Thomas Schlesser (along with input from David Rabin, the creative behind New York City establishments The Skylark and Café Clover), The Dorsey’s 4,500-squarefoot bar is clad in brass, French oak, and leather, and has a marble library-themed backroom with an intimate, old-school vibe. Acclaimed mixologist Sam Ross handcrafted the bar’s cocktail menu, which includes the signature Penicillin cocktail—identified by The New York Times as one of eleven essential cocktails—made with scotch, lemon, ginger, honey, and an Islay float. To help you navigate through the extensive cocktail menu, drinks are divided into categories such as Light & Bright, Conversation Pieces, and Stirred & Boozy.

Unknown at the Palms Casino Resort, Las Vegas If you’re a fan of controversial British artist Damien Hirst, then you’ll love his latest exhibition space, The Unknown, part of the Palms Casino Resort’s $620 million facelift. The Unknown sits right at the casino’s center and was built around Hirst’s 1999 sculpture The Unknown (Explored, Explained, Exploded), a shark sculpture. The flagship installation is a three-piece shark tank with a dissected shark, each piece floating in a steel-and-glass tank filled with formaldehyde. The shark display is the centerpiece to an otherwise clean, white space with a quartz bar, leather banquettes, and ivory silk throw pillows. Hirst designed every aspect of the bar, from the candy-colored logo and napkins to the lemon yellow bar coasters.

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MUST VISIT CASINO BARS

The Chandelier at The Cosmopolitan, Las Vegas Only in Vegas would you find yourself encapsulated inside a three-level, two-million crystal chandelier. Located at the center of The Cosmopolitan Casino floor, The Chandelier’s three levels of bars each offer their own luxurious and distinctive style. Head mixologist Mariena Mercer has created a seasonal, culinary-focused, extraordinarily crafted cocktail menu for each level. Many of the cocktails are Thai-inspired, so expect to see molecular garnishes, like coconut foam, and housemade syrups, like ancho chai syrup. The secret cocktail to order is The Verbena, a lemon verbena Margarita infused with ginger and garnished with a Szechuan flower. Or sip on one of the signature drinks, like The Finishing School, a floral mule of CÎROC Red Berry vodka served with strawberry rhubarb rose syrup, citrus, ginger beer, and plum bitters.

BALLO Italian Restaurant at Mohegan Sun, Uncasville, CT Inspired by San Galgano, a 12th-century Tuscan gothic abbey, BALLO Italian Restaurant is housed within the Mohegan Sun, which USA Today named best U.S. casino in 2017. The double-sided bar features a central, 158-foot Carrara marble wraparound bar and a cocktail lounge (the “abbey”). BALLO, which means “dance” in Italian, is the brainchild of restaurateur John J. Tunney III. You’ll be instantly transported to Italy with BALLO’s cathedral-like rooms, featuring authentic Italian fixtures; exotic fabrics; dramatic lighting; tall, red-trimmed Gothic archways, high ceilings, and artwork that Tunney’s own brother created. Jason Barlow oversees the mixology team, which delivers a stellar cocktail menu. The signature cocktail is the BALLO Limonata, which Buzzfeed voted the Connecticut State Cocktail in 2014. Other must-try libations include The Italian Corpse Reviver #2, made with Malfy Italian gin (from the Amalfi Coast of Italy), Yellow Chartreuse, Cocchi Americano, and artisan sour. The Royal Empress is a new gin-inspired cocktail made with Empress 1908 Gin (which has an indigo shade courtesy of pea blossoms), Italicus (Amaro), club soda, and fresh-squeezed lime.

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INTERESTED IN JOINING THE CHILLED AMBASSADOR PROGRAM?

This high profile group composed of recognized industry leaders is personally in touch with the drink and its creation. They understand how to creatively mix spirits and select wine and beer, providing expert advice to their guests. Benefits include educational venues, the opportunity to be a guest editor of Chilled magazine, ongoing visibility in Chilled magazine editorial, print and online, and via public relations campaigns. Members will benefit from early access to new products, invitations to exclusive workshops and events, sponsored trips, as well as the opportunity to serve as a valuable input to Chilled magazine. Chilled magazine will select ambassadors based on the following qualifications: Nominees should have local or national visibility in their markets either through industry competitions, publication interviews and/or reviews, and show a level of expertise within the industry. Nominees should also be well respected by their peers and possess a true passion for the craft.

THE CHILLED 100 MARKETS ATLANTA, GA AUSTIN, TX BOSTON, MA CHARLOTTE, NC CHICAGO, IL DALLAS, TX DENVER, CO HOUSTON, TX INDIANAPOLIS, IN

PHOENIX, AZ JACKSONVILLE/ST. AUGUSTINE, FL PITTSBURGH, PA LAS VEGAS, NV PORTLAND, OR LOS ANGELES, CA SAN ANTONIO, TX LOUISVILLE, KY SAN DIEGO, CA MIAMI, FL SAN FRANCISCO, CA NASHVILLE, TN SEATTLE, WA NEW ORLEANS, LA TAMPA/ST. PETERSBURG, FL NEW YORK, NY WASHINGTON, D.C. PHILADELPHIA, PA

For more information on The Chilled 100 and how to join, visit chilled100.com or email Chilled 100 National Director, Max Ferro at max@chilledmagazine.com

MUST VISIT CASINO BARS

Lily Bar & Lounge at Bellagio, Las Vegas Lavishly decorated with Spanish-imported stone tabletops, antique mirrors, leather couches, and brass high-top tables, the 3,393-square-foot Lily Bar & Lounge is situated right in the epicenter of the Bellagio casino. With awardwinning mixologist Tim Weigel behind the bar, Lily offers an exceptionally well-crafted cocktail menu with an array of signature cocktails. The Lucky For You is made with BarSol pisco, spiced pear liqueur, prickly pear, cane sugar, and lime, while the Some Like It Bitter is poured with pink peppercorn-infused Belvedere Vodka, Aperol, bergamot liqueur, jumani sake, and Peychaud’s Bitters.

HQ2 at the Ocean Resort Casino, Atlantic City Ocean Resort Casino, Atlantic City’s iconic beachfront destination, is home to HQ2, a complete day-to-night experience with events spanning from afternoon poolside lounging to spirited late-night parties, as well as a full VIP experience that includes bottle service, cabanas, and great servers. HQ2 consists of two parts: the beach club, which is only open during the summer, and the nightclub, which parties all year round. It’s got a very Vegas-style feel, which is exactly what the owners wanted to accomplish: to bring a taste of Sin City to the Garden State. Justin Mullins, who hails from New York City, is the head mixologist, stirring up a wide selection of unique cocktails like Pear of Shades and HQ Rum Runner.

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PALMBAY.COM

THE LOCALS

BRAND OWNER PROFILE

DYNAMIC

DUO Neil Everitt and Bob Fowkes Create a Gin Like No Other By Mathew Powers | Photos courtesy of Brockmans Gin

CHILLED MAGAZINE

twist of grapefruit or ginger, the 11 botanicals bloom, highlighting the seamless marriage of berries, citrus and coriander with the traditional gin flavors of juniper and angelica. Perfection!” Whether it’s developing the recipe or producing eye-catching bottle artwork, Brockmans Gin is a testament to the duo’s experience in the business.

The two met at Allied Domecq PLC, where Everitt worked for nine years, most latterly as President and CEO of the Europe region. He also served as Group CEO of Stock Spirits Group, which, Everitt explains, was “built through acquisition and organic growth to create Central Europe’s leading spirits producer.”

rockmans Gin emerged in 2008 when two spirits industry veterans, Neil Everitt and Bob Fowkes desired to create a gin “Like No Other.”

The successful recipe has allowed Brockmans to become one of the fastest-growing high-end gins in America. And the marketing plan is simple: “The key to our success is to get our liquid to consumers’ lips– to taste is to believe,” says Fowkes. The nontraditional taste of the crafted, super-premium gin (40% ABV) benefits from the inclusion of 11 unique botanicals found around the globe.

“As for me,” Fowkes added, “I have worked extensively in the global spirits industry in senior marketing and innovation roles with United Distillers (now Diageo) and Allied Domecq over a period of 20 years. I have worked on every major spirit category and have involvement in all major global markets at a consumer and brand level.” Despite their many accomplishments, both men express immense joy in turning their vision of a gin “Like No Other” into a reality. “We receive accolades

“The key to our success is to get our liquid to consumers’ lips– to taste is to believe” -Bob Fowkes

Everitt explains the flavor: “The top note of Bulgarian coriander has an aromatic, gingery orange flavor, which marries beautifully with the softer, more rounded harmonies of blueberries and blackberries, and the bottom note, created by juniper berries from Tuscany. This inspired combination, together with the dry, bittersweet peel of Valencian oranges, elongates the deeper tones and gives Brockmans an intensely smooth taste.”

daily about Brockmans’ beautiful taste and the look and feel of the brand.”

Fowkes prefers his Brockmans Gin neat, but he and Everitt would love for bartenders and mixologists to experiment and discover ways to showcase the gin’s unique botanicals. “The nose divulges the true character of the brand and how it is like no other,” says Fowkes. “By adding a splash of water and a

“This gin renaissance has taken hold in European countries, with a similar pattern evolving in the States,” Everitt adds. “We have enjoyed impressive double-digit growth year on year, and with the evolving U.S. marketplace, we fully expect our growth trend to continue to strengthen.”

Now, with the fastest-growing super-premium gin on their hands, and exceeding the goals they set last year, Everitt and Fowkes are setting their sights on increasing Brockmans presence on the global stage from 30 countries to being listed in 40 nations, as well as expanding within the United States

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MIX IT UP

CELEBRITY SIPS

AFTER FIVE SEASONS, BRAVO’S GIRLFRIENDS’ GUIDE TO DIVORCE HAS COME TO AN END. THE COMEDYDRAMA WAS INSPIRED BY VICKI LOVINE’S BOOK SERIES, WITH A HYBRID PARENTHOOD AND SEX IN THE CITY-STYLE PORTRAYAL OF FRIENDS WHO NAVIGATE LIFE, LOVE, MARRIAGE … AND DIVORCE. HERE’S WHAT THE CAST DRINKS WHEN THEY NEED A BREAK FROM ALL THE DRAMA.

ALANNA UBACH Alanna Ubach depicts Jo Hernandez-Frumpkis, Abby’s best friend from college, who recently discovers her husband has another wife and family. Alanna prefers Margaritas on the rocks.

PAUL ADELSTEIN Paul Adelstein plays Abby’s ex-husband, Jake Novak, a struggling director. Adelstein enjoys sipping spritzes at patio cafes in L.A.

RETTA Retta plays Barbara Sawyer, Abby’s coworker at blog-site SheShe. Retta and Late Night host Seth Meyers created a cocktail for an edition of Bravo’s The Feast. The duo concocted Retta’s Walking Dead Cocktail, made with equal parts rum, bourbon, tequila, white wine, and red wine. They both agreed, “This should not be a drink.”

LISA EDELSTEIN Lisa Edelstein stars as Abby McCarthy a selfhelp book and blog author whose recently ended marriage throws her life into disarray. A vegetarian for over 30 years, Edelstein sticks to cocktails made with gluten-free potato vodka, club soda, and a twist.

BEAU GARRETT Beau Garrett plays Phoebe Conte, a free-spirited, artsy a two-time divorcee and former model. Garrett drinks Jameson when offscreen unlike her character Phoebe, who drinks wine.

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NECAR ZADEGAN Necar Zadegan portrays divorce attorney Delia Banai, who represents most of the other characters in their divorces. Zadegan is a red wine fan.

T RY A R E F R E S H I N G

1 oz B채renj채ger Honey Liqueur 1.5 oz Mezan XO Rum 0.5 oz Lime Juice Club Soda Mint Leaves & Lime Muddle 4 mint leaves and Barenjager Honey Liqueur in a tall glass. Add crushed ice, Mezan XO Rum & lime juice. Stir, top with club soda & garnish with a mint sprig & lime.

barenjagerhoney.com/mojito

D R IN K R E S PO N S IB LY .

B채renj채ger Honey Liqueur 35% Alc./Vol. (70 proof). Product of Germany. Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ.

MIX IT UP

THAT’S THE SPIRIT

Photos by Kirill Umrikhin

#CHOOSEADVENTURE

orn from the spirit of exploration, Mamont Vodka may be made in Siberia, but its origins date back to an expedition in Antarctica, where a stranded group of explorers had time to plan their next trip to icy Russia. The rare discovery of a whole mammoth led to the founding of Mamont, a premium brand made from pure glacier water and locally grown Siberian wheat. Every year, the company hosts the Mamont Cup, an invitation-only trip to the planet’s unexplored corners. And no place on Earth is more remote than this year’s destination: Antarctica. Lidia Ovsyannikova, senior global brand manager for Mamont Vodka, says, “The Mamont Cup’s mission is to reveal the beauty of the remote and untouched regions in the world to the general public.” Bloggers, photographers, and videographers are invited on the trip to showcase the beauty of the natural world. In years past, destinations have included the North Pole and the Shantar Islands.

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THE MAMONT CUP

Only accessible during the summer, Antarctica is a magnet for scientists as well as adventurers in search of the last unspoiled reaches of the planet. This year, well-known Russian photojournalist Kirill Umrikhin joined the expedition. Umrikhin was fascinated by his visit to what he called an “icy desert,” a continent that is starkly beautiful, but also dangerous and required experts to safely escort the group. While there, the group snowshoed, skied, and snowmobiled across vast glaciers and frozen tundra, while Umrihkin documented the trip with his stunning photography. Mamont’s motto is #chooseadventure, and for Umrikhin, the journey to this remote land was indeed an unforgettable adventure. “It was a trip that I will remember for the rest of my life,” he says. The 2019 destination has not yet been announced, but it will no doubt be yet another magnificent destination far off the beaten path.

SPECIAL SECTION

TEQUILA AND TERROIR

IN THE HIGHLANDS OF JALISCO IN MEXICO, THERE’S AN AREA OF LAND BETWEEN THE TOWNS OF ARANDAS, ATOTONILCO, AND JESÚS MARÍA THAT THEY CALL THE GOLDEN TRIANGLE. THAT’S WHERE THE BEST BLUE AGAVES GROW. TEQUILA EXPERT AND AUTHOR TOMAS ESTES HAS LIKENED IT TO THE GRAND CRU FOR WINES, AND EVIDENCE THAT TEQUILA DEFINITELY HAS TERROIR.

THE TERROIR OF

TEQUILA By Mike Gerrard

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WHERE THERE’S SMOKE, THERE’S PERFECTION.

The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 50.5% abv.

Introducing Gran Patrón Smoky, our newest ultra-premium tequila. Made with 100% Weber Blue Agave and cooked with mesquite in small underground stone pits to create a balanced, complex, smoky flavor, it’s the perfect addition to the Gran Patrón family.

LAUNCHING IN SELECT MARKETS IN SEPTEMBER Dallas, Austin, Chicago, Detroit, New York City, New Jersey, Colorado, San Francisco, Los Angeles, Seattle, Florida, Georgia, and Nashville. COMING SOON NATIONWIDE

CONTACT YOUR LOCAL DISTRIBUTOR FOR MORE DETAILS.

David Ravandi, Founder of 123 Spirits, explains the difference between highlands and lowlands agaves: “In the highlands, it’s a much more mineral and iron-rich soil due to the red volcanic earth. The climate is also colder because of cooler nights with a much higher chance of rain. This causes the agave to mature slower with a higher sugar yield, producing a much fruitier, sweet taste. The aroma is much more floral and light, with a hint of sweet cream, vanilla, citrus, and honey. “The lowlands has volcanic soil with fewer minerals. The weather is harsh and dry, and the nights are warm. The result is a tougher, lesshydrated plant that pulls its essence from the dry soil around it. This leads the agave to have a spicier flavor with earthy, clay nuances. The common tastes and aromas are herb, grass, and mineral, with a hint of cinnamon.” Tequila Chamucos uses organic highland agave that takes a bit longer to mature. “This extended maturation period intensifies the expression of its terroir,” explains Dana Friedman, senior marketing manager for Palm Bay International. “Mineral-rich soils influence the aromatics and flavors of highlands agaves, which tend to impart more citruses, florals, and even notes of vanilla. These nuances are found in Tequila Chamucos’ expressions, demonstrating that even with barrel aging, it’s very important to preserve the character of the agave. It’s a great time to be a fan of tequila.” Holden Ching, national brand ambassador for El Jimador, agrees. “In regard to tequila, terroir is just as important—if not more important—as it is for wine. What truly sets El Jimador apart is that terroir comes into play a second time. Our all-natural fermentation process relies on wild yeast that lives on 16 different types of citrus

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“Tequila Cazadores is crafted in the highlands of Jalisco, in a town called Arandas. In the highlands, the red soil creates liquid that tastes softer, rounder, with more floral and citrus flavors.” Lisa Pfenning, Global VP of Acceleration Brands at Bacardi Ltd.

trees at our distillery, proving a crisp hint of natural citrus to our tequila that comes from the unique terroir around our distillery in Amatitán.” Azuñia Tequila is also produced in Amatitán. Salvador Rivera Cardona, master distiller for Azuñia, says, “Amatitán has been the best place for growing agave throughout history. The soil is rich in minerals due to the influence of the Tequila Volcano. It’s rich in potassium, which provides the agave plants— and ultimately, the tequila—with a very unique flavor.” Tequila Avión sits in the Golden Triangle and is one of the few distilleries to own all its own agave fields. “We are proud to be a singleorigin tequila brand, sourcing all our agave from land owned or managed by the Lopez family, who have been growing agave in Jesús María for three generations,” says company President Jenna Fagnan. “This is very important, as it means we are able to use plants that are fully mature and higher in sugar content because of the terroir.” Tequila Revolución uses traditional production methods with agave plants from the lowlands of Jalisco. The small batch-traditional distillery is located in El Arenal, in the heart of tequila country, and prides itself

on the agave plant and terroir from where it originates. Jesús Susunaga is the master distiller at Cazadores in the highlands. “Cazadores only uses highlands agave, which not all highlands distilleries do,” he says. “Some bring in lowlands agave, but if the tequila is made here, they can still call it highlands tequila. We have the same agave providers as Patrón. Tequila is not an ordinary spirit—it is a holy spirit. The agave was considered a holy plant.” Holy, indeed, and also very much a spirit of the land from which it comes.

“For nearly 150 years Tequila Herradura has been produced in the small town of Amatitan at Casa Herradura; these agaves spend over seven years in the mineral rich volcanic rock soil of the ‘lowlands,’ and absorb the many nutrients of the terroir to help create a full bodied tequila.”

THE LOCALS

PORTFOLIO PROFILE

ALWAYS THINKING AHEAD By Jose Martinez | Photos courtesy of 123 Spirits

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DAVID RAVANDI OF 123 ORGANIC TEQUILA Tequila maker David Ravandi has always been a forward-thinking trailblazer in the industry. His 123 Organic Tequila was one of the very first organic tequilas distributed in the United States. “I founded 123 Organic a decade ago on the simple premise that organic tequila would taste better and be far better for the environment and the consumer,” Ravandi explained. Better taste and better for the planet—a tequila imbiber can’t find fault with that logic. From using recycled glass for the tequila bottles (as well as recycled paper for labels) to even using soy ink, Ravandi and his 123 Organic Tequila stressed craftsmanship before it was an industry buzzword. Success in the market soon afforded the label the ability and luxury to create different varietals, including lesser-known products that immediately found recognition and admiration with bartenders and the public. “Our extra añejo, Diablito, is a natural progression of añejo, very much in keeping with the extended aging regimes of brown spirits like scotch and whiskey,” Ravandi noted. “Bartenders always like working with a stillproof product that hasn’t been watered back, and that paved the way for the fighter—El Luchador. With Cráneo, we’re seeing some of Mexico’s most traditional spirits—a mezcal reincarnated with careful production methods and refreshed with contemporary branding.” El Luchador Organic Tequila is a single-estate blanco offering that marries American and French oak, resulting in a 110-proof spirit.

Ravandi’s Cráneo Organic Mezcal is a 100 percent agave artisanal mezcal made using traditional techniques and vintage equipment handed down from generation to generation. Harvested agaves are cooked for days in a wood-fired dirt oven and then crushed using a donkeypulled stone tahona wheel. Traditional methods are held in high regard, resulting in a spirit that’s popular with bartenders mixing up cocktails for those who want to drink a mezcal neat and appreciate its subtle notes and smoky aromas. “There’s a true commitment to superior quality in the 123 Organic Tequila portfolio; it’s onestop shopping for best-of-class organic agave spirits,” Ravandi said. “From blanco, the essential mother spirit, to our complex extra añejo Diablito, there are very few brands that can produce this range of styles with superior quality across the board. 123 Organic Tequila tastes authentic because it’s made with respect for the land and the people who have been making it for generations. Those qualities are intrinsic to these products, and that’s not something that shows up in the glass of a mass-produced spirit.”

‘‘

There’s a true commitment to superior quality in the 123 Spirits portfolio; it’s one-stop shopping for best-of-class organic agave spirits. — DAVID RAVANDI

Having a lineup of high-quality brands isn’t enough for Ravandi. He also desires to educate the industry and consumers about the craft of making tequila and mezcal. “We are going to be focused on educating the trade and consumers about the beauty and versatility of each product,” Ravandi explained. “Consumers may be familiar with blanco, reposado, and añejo, but they have yet to discover the spicy, smoky beauty of mezcal and our future products. We can’t wait to introduce them to these authentic spirits.” Visit 123spirits.com. CHILLEDMAGAZINE.COM

SPECIAL SECTION

TEQUILA AND TERROIR

WHEN YOU THINK OF PATRÓN TEQUILA, YOU MIGHT ENVISION A ROUSING PARTY ATMOSPHERE, OR MAYBE YOU THINK OF JUST THE OPPOSITE: SLOWLY SIPPING A SMOOTH TEQUILA. BUT THESE DAYS, PATRÓN HAS GONE TIKI (OR, AS FOLKS LIKE TO SAY, “TIKI-LA”) AND LENDING ITSELF PERFECTLY TO FUN, TROPICAL COCKTAILS.

PATRON GIVES BIRTH TO

‘TIKI-LA’ By Jose Martinez | Photos courtesy of Patrón Tequila

“WE THOUGHT THE WORLD NEEDED AN ULTRA-PREMIUM TEQUILA, AND WE WERE RIGHT,” PATRÓN CO-FOUNDER JOHN PAUL DEJORIA TOLD BARBARA WALTERS IN A 20/20 INTERVIEW ABOUT THE BIRTH OF THE BRAND. And because it’s such a premium spirit, Patrón may not always be an ingredient you immediately think of when it comes to handcrafted tiki cocktails. But that’s changing as bartenders across the country have started using the spirit in wonderfully creative tiki libations.

craft a fine tiki cocktail, including Silver, Reposado, Añejo, Extra Añejo, Roca (available in Silver, Reposado, and Añejo), Gran Patrón Platinum, Gran Patrón Piedra, Gran Patrón Burdeos, Patrón XO Café, and Patrón Citronge (available in pineapple, mango, lime, and orange flavors).

There’s plenty of Patrón’s impressive

Recently, Patrón held “tiki-la” tastings at Broken Shaker bars

tequila lineup

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in to

in Los Angeles, Miami, and New York to showcase the spirit’s compatibility with tropical cocktails. Evan Hawkins, head bartender at New York’s Broken Shaker, created the Mexican Muay Thai with Patrón Reposado, Patrón Citrónge Pineapple, tahini date orgeat, lime juice, and Angostura bitters.

Across the country, Broken Shaker L.A.’s Christine Wiseman put together the Mango Tango with Roca Patrón Silver, Patrón XO Café, mango puree, lime juice, and makrut lime agave. And she got really creative with her Curry Caribbeno, made with cinnamoninfused Roca Patrón Reposado, Patrón Citrónge Pineapple, coconut water, lime juice, curry cordial (made with sugar, water, and curry powder), and Angostura bitters. “Tiki is not just about rum anymore,” Wiseman wisely pointed out. “Patrón has a few different expressions, and with Roca, the agave really shines through and really brightens the cocktail, which sometimes rum doesn’t offer.” Wiseman is also a fan of Patrón’s liqueurs, including Patrón Citronage and Patrón XO Café—neither of which are tequila-based products.

LA PIÑA SWIZZLE INGREDIENTS

1 ½ oz. Patrón Reposado 1 oz. pineapple sage syrup* ½ oz. Patrón Citronge Pineapple ½ oz. Amaro Montenegro ½ oz. lime juice 3 pineapple fronds (for garnish; optional) Absinthe-soaked pineapple slice (for garnish; optional)

“The Citronage shines through in the cocktail and makes it brighter,” Wiseman explained. “Coffee is used a lot in tiki cocktails, and the XO Café gives a drink a great undertone.”

PREPARATION

Combine ingredients in a shaker tin and whip shake with crushed ice. Pour into a Collins glass or your favorite tiki mug and pack with crushed ice. Garnish with three pineapple fronds and an absinthesoaked pineapple slice (char slice to order).*Pineapple sage syrup: Bring 1 qt. of water and 1 qt. of sugar to boil, then remove from heat. Add 4 grams of sage and let steep for five minutes. Remove sage and add 1 qt. of pineapple juice.

Wiseman’s tiki creations proved very popular with revelers, as her cocktails were very spirit-forward yet balanced and refined. The combinations of Roca Patrón Reposado with Patrón Citrónge Pineapple and Roca Patrón Silver with Patrón XO Café complemented each other perfectly. “With tequila, the agave is going to offer something different to tiki than rum,” Wiseman said. “There is going to be less sugar and more balance. Tequila keeps it light and more summery because rum is a little darker.” Indeed, there are more ways to enjoy and savor Patrón than just as a shot or in a Margarita. Patrón Tequila’s application to tropical cocktails speaks to its adaptability, making it an ideal ingredient in a tiki drink. Give these tequila tiki cocktails a mix!

PATRÓN MINI PINEAPPLE PIÑA COLADA BY CODY GOLDSTEIN OF MUDDLING MEMORIES INGREDIENTS

2 oz. Patrón Reposado ½ oz. Patrón Citrónge Pineapple 2 oz. pineapple juice 1 oz. passion fruit juice 1 oz. cinnamon cream of coconut ½ oz. lime juice 2 dashes pecan bitters Mini pineapples (for garnish)

PREPARATION

Add all ingredients into a shaker and fill halfway with ice. Shake for 5 seconds and double strain into a hollowed-out pineapple with ice. Take the top, cut off the spikes, and leave a 2-inch hole in the middle. Take mini pineapples and stack on top.

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TEQUILA AND TERROIR

BEYOND TEQUILA

By Jose Martinez | Photos courtesy of Revel

BACK IN THE DAY, IF YOU WANTED TO IMBIBE ON A MEXICAN SPIRIT OTHER THAN TEQUILA, YOUR BEST BET WAS KAHLÚA, A COFFEE-FLAVORED LIQUEUR FIRST MADE IN 1936. KAHLÚA GAVE BIRTH TO THE BLACK RUSSIAN, WHITE RUSSIAN, AND MUDSLIDE—COLLEGE-DRINKING RITES OF PASSAGE. But there’s a whole other world of potent spirits out there to enjoy if you know where to look. Like tequila and mezcal, avila, Bacanora, pulque, sotol, and raicilla can be agavebased and region-specific.

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“The world of agave spirits and distillates offers a complete and rounded taste of culture and history of Mexico,” said Wen Yeh, a principal at neat., an L.A. bar that specializes in mezcal. “Tequila and mezcal are exclusively made in 9 of the 31 states of Mexico, and

REVEL SIESTA INGREDIENTS

1 ½ oz. Revel Avila Blanco ¼ oz. agave nectar ¾ oz. fresh lime juice ½ oz. grapefruit juice ¼ oz. Campari Orange twist (for garnish) PREPARATION

Shake cocktail and double strain into a coupe glass. Garnish with orange twist.

if you limit yourself to these spirits only, then you’re neglecting spirits made for generations in the rest of the country. This is equivalent to only drinking wines from the Burgundy region of France and ignoring all of the other amazing regions.” Avila is made from 100% pure agave in the Morelos region of Mexico. Roasted and steamed, avila is naturally pollinated by bats (yes, bats) via long shoots with flowers from agave plants. “There’s a whole world of agave spirits that exists outside of tequila,” said Micah McFarlane, CEO of Revel Spirits Inc, which produces Revel Avila. “Avila exists alongside the likes of tequila and its other cousins, such as mezcal and sotol.” Bacanora, produced in Sonora, was illegal in Mexico until 1992. While technically a mezcal, it’s

not as smoky. Sonora’s terroir— dry, arid climate, hot during the day and cold at night—creates a complex spirit with a peppery finish. At neat., Bacanora is mixed with mezcal, prickly pear, Aperol, firewater, and lime in the High Plains Drifter, a cocktail with smoke and kick.

Kristine Bocchino, beverage director at Lunetta Dining and Moon Bar and Lunetta All Day, has come up with a Bloody Mary replacement with her Mercado Dominical, which features sotol, agave, fresh lime juice, and muddled, vine-ripened organic cherry tomatoes.

Sotol is distilled from the desert spoon and is not agave-based. It’s the state drink in Chihuahua, Durango, and Coahuila in the Northwest. One plant takes 15 years to mature. Sotoleros were persecuted in the ‘20s and ‘30s as politicians protected the economic interests of rival rum, brandy, and tequila producers.

Raicilla is an agave-based spirit from the Southwest—think Jalisco. A one-time Mexican moonshine without government approval, raicilla is now trendy to order at a bar. The taste varies from smooth to rough, and its nose varies from pleasant to downright awful. At Cantina Mayahuel, a leading San Diego mezcal and tequila bar, some guests seeking the bottle described it as “smelling bad.”

Sotol is trending hard these days, and its profile is on the rise. While it is quite lovely neat, it does lend itself to cocktails. At neat., it’s used in the Siete Por Siempre drink with tequila, chartreuse, mint, lime, and wasabi.

Indeed, the spirits of Mexico are as varied, complex, and flavorful as the country itself.

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TEQUILA AND TERROIR

FALL DOWN THE

Bar Photo by Paula Watts

TEQUILA RABBIT HOLE THINGS TO LEARN FROM AN AGAVE EXPERT

What are the basics that every bartender should know when mixing with agave? I feel that if you have a good blanco, reposado, or añejo, you can make almost any cocktail that calls for gin, vodka, whiskey, rum, and even cognac. Be open to experimentation! Highlands blanco tequila works as a great substitute for gin in a Negroni, or for rum in a Mai Tai. For sweeteners, I discourage the use of agave nectar because its production exacerbates agave shortages and it’s pricey. A better alternative is to use simple syrup made from piloncillo. Talk to us about the popularity of agave spirits. Tequilas and mezcals are going strong in my market, with more and more people inquiring about

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Bacanora, sotol, and raicilla. I definitely want to expand my collection. People are discovering the different agave varietals and how they make such nuanced spirits, and are in love with the options they have for flavor profiles. Give us some tips for bartenders who’d like to mix with agave-based spirits. If you use agave nectar or honey as a sweetener, cut it 50/50 with water, always use fresh citrus fruits, and get a sea salt grinder (a quick grind across the top of a citrus-based tequila drink is wonderful and less overwhelming than a salted rim). Choose mixers and ingredients that still allow for the flavor profile of the tequila to be present on the palate when tasting the drink. Tell us something interesting about agave spirits. Agave spirits are like wines—each varietal of agave used to distill makes a specific style, and the flavors of those spirits changes from region to region based on elevation and soil content, not just the varietal of agave used. Just like with wine, every batch of tequila that is made is technically a specific vintage and once that batch is gone, it’s gone forever.

- Marshall Emerson-

Volcano Rabbit, San Diego, CA

Photos by Arlene Ibarra

With over 175 tequilas, mezcals, Bacanoras, raicillas, and sotols at his disposal, resident agave enthusiast Marshall Emerson helms the bar at Volcano Rabbit, the hottest taco and tequila joint in San Diego. “We’re always working on expanding our collection and on the hunt for new agave spirits worthy of a spot on our back bar,” he says. We decided to find out more about Emerson’s agave mixing skills.

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DRINK IN HISTORY

Sloe Gin Fizz A classic British liqueur makes a comeback, and those ruby-red, pre-Prohibition cocktails are in vogue once again â&#x20AC;¦ By Lanee Lee

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UNLESS YOU’RE ENGLISH, THE ONLY ENCOUNTER YOU’VE PROBABLY HAD WITH SLOE GIN WAS DURING SPRING BREAK IN COLLEGE, DOWNING ALABAMA SLAMMERS OR SLOE COMFORTABLE SCREWS. AND THEY WERE PROBABLY MADE WITH SYRUPY, IMITATION SLOE GIN THAT TASTED LIKE SPIKED GRENADINE.

ut if you’ve never even heard of sloe gin or had real sloe gin, you’re not alone. Like the Royal Family or having blood sausage for breakfast, it’s a British thing. Made from sloe berries—a bluish-black, bitter plum fruit of blackthorn trees—macerated in sugar and neutral grain spirits or gin, sloe gin was traditionally served neat as a Christmastime digestive. Most likely, you were sipping on Nan’s home brew from a family recipe that was passed down for generations.

In the early 1900s, it’s believed that American bartenders discovered this tart, ruby-red mixer and invented the Sloe Gin Fizz, which was a riff on the popular Gin Fizz and made of gin, citrus, sugar, and soda water. The first printed reference of this category of cocktails was in the 1887 edition of Jerry Thomas’ Bartender’s Guide: How to Mix Drinks or a Bon Vivant’s Companion, which featured six fizz recipes. The Ramos Gin Fizz—one of New Orleans’ iconic cocktails—was invented around the same time in 1888. Unfortunately, there’s not one urban legend to even kick around as to who actually made the first Sloe Gin Fizz.

Sloe Gin Fizz INGREDIENTS

2 oz. of sloe gin 1 oz. lemon juice 1 tsp. simple syrup 4 oz. club soda (to top) 1 lemon slice (for garnish) PREPARATION

Combine ingredients in a cocktail shaker. Add ice, shake until chilled; strain into highball glass filled with fresh ice. Stir in club soda; garnish with slice of lemon.

Until very recently, real British sloe gin stopped being available in the United States because of lack of demand (the liqueur went out of fashion in the ‘60s and ‘70s). This ushered in decades of the sugarysweet, imitation sloe gin that ended up in all those “drink-to-lose-your-mind” cocktails from college. However, sloe gin is experiencing a renaissance today. Made from a family recipe that dates back to 1883, Plymouth Sloe Gin—the first to import sloe gin to the States in 2008—reintroduced the spirit to the American craft cocktail bar scene. And thus, Sloe Gin Fizzes and other sloe gin-centric, pre-Prohibition cocktails (like the Charlie Chaplin, made with sloe gin, apricot liqueur, and lime juice) started to appear on menus again. And craft distillers noticed the uptick and followed suit. Because blackthorn trees aren’t native to the States, many American distillers are making their own riffs on sloe gin using local plum varieties, such as Averell Damson Plum Liqueur and Greenhook Ginsmiths Beach Plum Gin Liqueur. There are even a few true U.S. sloe gins out there: Spirit Works, based in Northern California, makes the world’s only barrel reserve sloe gin, and The Bitter Truth has experimented with a sloe berry gin as well. Whether you use a traditional British sloe gin, like Sipsmith’s or Plymouth’s, or experiment with an American variation, there’s no better time to revive this delightful classic fizz. Pinkies up! CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

FOOD KNOW-HOW

Foraged Wild Shiso Photos by Jessica Carter

s the farm-to-table movement has grown in power, so, too, has the farm-to-glass trend. At FARM in Bluffton, South Carolina, the actual farm was first; the restaurant came after, the result of a partnership between a chef, a farmer, and a forager, namely Josh Heaton. Of why he was drawn to foraging, he says, “I longed to be one with nature, and I was intrigued with the idea of feeding my family with what I learned and took from the earth.” As FARM’s general manager, he is responsible for the cocktail program, which uses many of his foraged finds as inspirational ingredients. Recently, Heaton discovered a patch of wild shiso in the woods and used it as the basis for a shrub. As he sees it, foraged ingredients—many of which can’t be commercially grown—provide a familiar, yet fresh flavor profile to cocktails. And, for him, the process of foraging offers a deep, organic experience. “I have a fascination with the simple, primitive aspect of our existence as a species,” says Heaton. “Foraging is a way to connect with the earth to broaden our perspective and enjoy our existence more fully.”

WILD SHISO AND STRAWBERRY SHRUB INGREDIENTS

1 ½ oz. NOLET’S Gin 1 ¾ oz. shiso-strawberry shrub* ½ oz. Dolin Rouge Vermouth de Chambéry ¼ oz. fresh lemon juice Paper-thin cucumber round (for garnish) PREPARATION

Shake with ice and double strain into coupe or Martini glass. Garnish with a cucumber round floating on top. *Shisostrawberry shrub: In an airtight container, combine 8 oz. shiso leaves and stems with1 gallon kombucha; let sit at

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room temperature for up to two days. Transfer to fridge to let rest for three to five days. Strain and wring out the shiso to remove liquid. Discard. In a glass container, layer 1 gallon of fresh strawberries (cleaned, with tops removed) with 2 quarts organic cane sugar. Toss gently and cover. Let sit at room temperature for 24-48 hours, until the strawberries are macerated; strain and reserve syrup. In airtight container, combine the infused kombucha and syrup in roughly equal parts. Adjust to taste to ensure a juicy-sweet, but bright and tart shrub. Refrigerate and allow to rest for at least 10 days; will last for at least 6 months in the refrigerator.

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ADVANCED MIXOLOGY

DRINK WELL

spritz Schvitzing for a

By Cydnee Murray Cornwell

INSTILLING A CAREFREE VIBE ISN’T HARD TO DO. AND WITH SPRITZ DRINKS FLOWING ALL OVER TOWN IT’S EASY TO KICK-BACK AND ENJOY ONE OF THE MOST REFRESHING CLASSIC SPARKLING WINE COCKTAILS TO GRACE COUNTLESS OUTDOOR OCCASIONS.

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

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Mamont Vodka 40% Alc./Vol. (80 proof) Product of Russia | Imported by Niche Import Co. | A Marussia Beverages Company | Cedar Knolls, NJ

ADVANCED MIXOLOGY

DRINK WELL

The spritz (because frozé can stand to chill for a minute), that sunsetcolored Italian aperitif commonly containing Aperol today, has evolved exponentially beyond little old Long Island ladies playing canasta. Though spritzes were originally meant as a means to cut alcohol content in Venetian wines for foreigners who were unaccustomed to the higher ABV, they now have less to do with extending sobriety and more to do with instilling carefree vibes. The primary ingredients of the spritz vary, but today’s iteration trends toward the combination of Aperol, Prosecco, and soda water, with an orange wedge garnish. And that’s fine … if you want to limit yourself to partaking in just one delizioso Italian spirit. But when there are so many varieties to choose from, it seems a shame not to branch out a little. Before the spritz became popular in the 1800s, two brothers—Giovanni Giacomo and Carlo Stefano Cinzano—were trying out different recipes in the hopes of infusing and sweetening wines, which lead to creating their own vermouth. Dave Singh, senior brand manager of Spirits for Palm Bay International, says of Cinzano, “Every drop of their vermouth is filled with three centuries of Italian passion and determination to overdeliver on quality and taste. “Cinzano is the perfect union of herbs and spices with sweetness and well-balanced alcohol. Its proprietary recipe has remained unchanged since 1757 and has been enjoyed alone for as long, but when mixed with other high-quality spirits, it can bring added depth and complexity to many cocktails.” This, along with the fact that Cinzano Rosso (the original of Cinzano’s vermouth

Cinzano Rosso Spritz INGREDIENTS

2 oz. Cinzano Rosso Vermouth 3–4 oz. Cinzano Prosecco 1 oz. grapefruit juice Splash soda water Grapefruit peel (for garnish) PREPARATION

Combine ingredients in a glass. Stir and top with soda water. Garnish with a grapefruit peel.

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portfolio) contains 15% ABV to Aperol’s 11%, makes it a worthy candidate in the “ain’tyour-Grandma’s-spritz” cocktail game. If age is just a number, then summer is a state of mind. While technically, the autumnal equinox on September 22 marks the start of fall, summer doesn’t have to end just because Copernicus says so. Which means those happy go-to drinks meant to mitigate heat don’t need a cutoff date. So let the frozé flow freely past Labor Day, and let the spritz see its day in the sun continue in perpetuity.

MIX IT UP

ANATOMY OF THE BOTTLE The image of a coin found on the bottlecap is a replica of a 1739 King George II sixpence.

The number on the label denotes its small-batch details, comprised of the year and batch number.

The name Fifty Pounds is derived from the Gin Act of 1736 when during the reign of England’s King George II, an annual levy of 50 pounds was imposed on those wishing to produce and sell gin.

he slogan for Fifty Pounds Gin says it all: “Historic in Essence, Modern in Spirit.” Drawing inspiration from 18th-century gin makers, Fifty Pounds relies on small-production techniques that yield approximately 1,000 bottles for each batch. And modern-day gin aficionados enjoy the results, as demonstrated by Fifty Pounds’ numerous awards, which include winning Double Gold at the 2016 San Francisco Spirits Competition and being named the 2016 Country Life Magazine Gin of the Year. By Mathew Powers

Near the bottom of the bottle, one will find writing that reminds drinkers that the gin is Londonmade and is indeed the result of a truly unique recipe.

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A coat of arms located on the label (above the name) is similar to the Royal coat of arms with its lion and horse. There’s also the whimsical addition of gin botanicals.

The unique case gin bottle, commonly found during the 17th through early 20th centuries, is square in cross-section and tapers from a wide shoulder to a narrower crosssection at its base.

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THE

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Adventure

Begins

COPPER & KINGS GEOGR&PHY SERIES

By Michael Tulipan Photos by Eron Plevan American brandy was the first original spirit distilled on this continent, and no company has done more to honor this legacy than Copper & Kings, which Joe and Lesley Heron launched in 2014. Now, this innovative Kentucky distillery is introducing a new line that marries brandies around the world: GEOGR&PHY Bi-Continental Brandy. The first release is a blend of South African and American pot-distilled brandy aged together in bourbon barrels for an additional two years. MUST MIX

For South African ex-pat Joe Heron, his homeland was the obvious first place to consider when launching the line. “They make great brandy,” he says. “And we share a lot of similarities in terms of grape varietals.” The first brandy in South Africa was distilled in 1672, while the first-known U.S. brandy was distilled in 1640. In both cases, the common thread was distillation by Dutch colonials. The term “brandy” actually derives from the Dutch word brandewijn, or “burned wine” in English.

in Kentucky bourbon barrels from the original distillation, up until marrying and further aging again in bourbon barrels.” The first release’s blend is 51% American brandy and 49% South African. Heron calls bartenders the first champions of the brand and wants them to know that his newest brandy offers “a lovely luminosity and fruitforward nuance, but has the heft and structure to be enjoyed over rocks or in a delicious Sazerac, Old Fashioned, or other classic cocktail.”

2 oz. Copper & Kings GEOGR&PHY Bi-Continental Brandy 1 oz. rooibos tea-infused sweet vermouth 2 dashes Copper & Kings pomegranate bitters Lemon swath (for garnish) Cherry (for garnish)

Copper & Kings master distiller Brandon O’Daniel says the American and South African brandies have a lot in common. “The grape varietal blend has very much a preponderance of French Colombard and Chenin blanc, and both have been matured

The South African-American blend is just the first release in the GEOGR&PHY series. Look for future blends combining American and pot-distilled brandies from around the world. The adventure has just begun.

PREPARATION

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DOPPELGÄNGER

A South African-inspired Manhattan created by bartender Eron Plevan INGREDIENTS

This is a stirred drink, built like a Manhattan. Add all ingredients in a mixing glass and stir for 30 seconds. Strain into a Nick & Nora glass and garnish with lemon swath and cherry.

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SHAKING AND STIRRING

LAUNCHES

ABSOLUT GRAPEFRUIT Absolut’s newest addition to its popular flavored vodka lineup is Absolut Grapefruit. Not to be confused with Absolut’s Ruby Red, the new flavor brings another level to the company’s line of citrus flavors. Made with natural grapefruit flavors and no added sugar, Absolut Grapefruit offers a fresh taste and natural sweetness.

THE BALVENIE TUN 1509 BATCH 5 Tun Balvenie’s 1509 Batch 5 is the latest in the Tun series. The batches use 29 distinctive casks drawn from The Balvenie’s aged whiskies. Left to mature for three months, Batch 5 is both fruity and oaky, with a layer of spices and dried fruits.

ABSOLUT GRAPEFRUIT SWEDISH PALOMA

INGREDIENTS

Combine ingredients in a rocks glass. Serve.

2 parts Absolut Grapefruit 2 parts grapefruit juice ½ part lime juice 1 part soda water (to top) PREPARATION

Shake all ingredients, except soda water. Pour shaker contents into highball glass with salted rim. Topup with soda water. Garnish with grapefruit wedge.

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NEAT OR ON THE ROCKS 1 ½ oz. The Balvenie Tun 1509 Batch 5 Ice PREPARATION

GLENFIDDICH FIRE & CANE WHISKY As the fourth release in the Glenfiddich Experimental Series, Fire & Cane follows the India Pale Ale Cask Finish, Project XX, and Winter Storm expressions. Both smoky and sweet, Fire & Cane’s new bottling embodies the philosophy of the experimental line–“freedom and possibilities” in the world of single malt.

OLD FASHIONED INGREDIENTS

1 part Glenfiddich Fire & Cane 1 sugar cube 2-3 dashes Angostura Bitters 1 part cloudy apple juice PREPARATION

Place sugar and bitters into a rocks glass with ice and stir for 20 seconds. Add Fire & Cane. Pour in apple juice. Garnish with a flamed orange zest.

HENNESSY MASTER BLENDER’S SELECTION N°3 COGNAC Hennessy’s newest bottling is the first blend created by Master Blender Renaud Fillioux de Gironde, who assumed the role after his uncle, Yann Fillioux, retired. Personally selected by Fillioux de Girionde, Master Blender’s Selection N°3 is a single-batch Cognac composed of 20 rare eaux-de-vie that exemplify the best of their class. The blend offers glimpses of praline and French pastries.

NEAT OR ON THE ROCKS INGREDIENTS

1 ½ oz. Hennessy Master Blender’s Selection N°3 Ice PREPARATION

Combine ingredients in a rocks glass. Serve.

DON JULIO DOUBLE CASK REPOSADO Don Julio Double Cask is a limitededition Reposado. Just like all other Don Julio Reposado tequilas, Double Cask is matured in American white oak barrels and finished for 30 days in casks that originally contained Buchanan’s Blended Scotch Whisky. The result is a deep, complex flavor created by the marriage of premium tequila and elegant Scotch whisky.

JACK DANIEL’S BOTTLED-IN-BOND TENNESSEE WHISKEY Joining the brand’s roster is the new, 100-proof Jack Daniel’s Bottled-inBond Tennessee Whiskey. You’ll only find this whiskey at select airports worldwide, though, because it’s a global, duty-free exclusive release. The one-liter bottle offers flavors of toasted oak, vanilla, and caramel.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Don Julio Double Cask Reposado Ice PREPARATION

Combine ingredients in a rocks glass. Serve.

THREE EASY PIECES 1 part Jack Daniel’s Bottled-in-Bond 1 part ginger beer 1 part lemon-lime soda Lemon peel (for garnish) PREPARATION

Mix ingredients over ice in a Collins glass. Garnish with a lemon peel.

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The road to becoming a successful bartender is paved with trial and error, and a good deal of experimentation. Typically, any expert in the art of mixology will not surprisingly recall a long history of mistakes, blunders, and unsuccessful attempts that weave through their back story. While striving to master the art of mixing, one is bound to yield some negative results. In the bartending profession small errors in ratio and measurement, which are critical to a balanced cocktail, will not only affect the taste of a drink, but also the drinker’s experience (uh-oh, small problem at the end of the bar). Still, successful bartenders will tell you to lighten up and let mistakes be milestones toward greatness, and view slip-ups as learning experiences and not a cause to quit. This issue of Chilled focuses on experts in the field: spirits makers who have been around for a while with brands that have stuck, along with bartenders who have perfected their craft and refined their expertise. We delve into the latest goings-on in the vodka and gin world, and offer a special report on agave, along with each of these spirits’ terroir and the impact their home base has on taste. We tour the nation’s best casino bars and tip our hats to the ever-popular flavors of lemon and lime. And then there’s Bill Murray, our comical cover guy and Slovenia Vodka’s new ambassador to fun, who’s a lifelong expert at taking life lightly and making all of us laugh.

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E L T T A LI N I E LOV Y R E V E E L T T BO

RAY AND R U M L IL B , N U F F AMBASSADOR O UR THEIR HEARTS OUT PO SLOVENIA VODKA aret Pattillo

by Marg ers | Photos

Photograph

ting the d domina n e tr e th es casing epitomiz s of show a y k a d d o e V s e ia no Sloven culture th surprise beverage t should a d n th d a d ry n im a A n ts. culi accla e ingredien ntion of l e a v c in lo te e s , e th e ta uniqu vodka is distinctiv ause the enjoys a it ir grows p “ s h e one, bec whic y. Th ll t, e a e K h . X w k r c lains f bu chef Pete nia,” exp e clusion o v in lo S e t th e hou thanks to ess and th y throug a a richn bundantl k a d .” o d a v n k a d e o wild gives th lovenia V ckwheat sipping S n e h w e Kelly. “Bu c rien you expe viscosity By Mathew

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A LITTLE LOVE IN EVERY BOTTLE

Chef Kelly’s rise through the ranks of the culinary world, along with a decision to enter the spirits industry, requires more than skill—it demands passion. And that’s something for which two multi-awardwinning celebrities (and Kennedy Center honorees), Bill Murray and Mikhail Baryshnikov, understand fully. “I began working on the project of trying to create the recipe that would become Slovenia Vodka,” says Kelly. “Since Bill and Mikhail were friends that I knew loved a great cocktail, I solicited their opinions on the product. They both were smitten and offered to become part of the team—Bill as our ambassador of fun and Misha [Mikhail] as our ambassador of authenticity.”

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Photo: LaCameraChiara / Shutterstock.com

“THE BEST WAY TO ENJOY SLOVENIA VODKA IS WITH SOMEONE YOU LOVE, BECAUSE LOVE IS TRAPPED RIGHT INSIDE OUR BRAND: S(LOVE)NIA VODKA.” The star-studded team is also helping channel Kelly’s passion for producing vodka into a passion for drinking it. Kelly says, “We all have a passion to make people happy through our dance, our humor, our food, and now our Slovenia Vodka. Our goal is to ‘live life admirable.’” He adds, “The best way to enjoy Slovenia Vodka is with someone you love, because love is trapped right inside our brand: S(love)nia Vodka.” Of course, skill, love, celebrities, and good ingredients only matter if one ultimately enjoys consuming the product. Given Slovenia’s multitude of awards, including from consumer-judged events, it’s abundantly clear that vodka fans find it pleasing to drink, which also makes it appealing to bartenders. Kelly would tell curious bartenders that Slovenia provides an experience abound in discovery. To drink Slovenia Vodka is to “discover a brand that has been heralded; discover the only vodka made that utilizes buckwheat; discover a country rich in history; discover the water of the Julienne Alps, and discover a pristine spirit that needs nothing more than a good chill.” The unique bottle design has also won an international design award. “Our bottle was designed at Steklarna Hrastnik in Slovenia,” notes Kelly. “The square, elongated bottle with frosted sides captures the look of an icicle. The bottle can be placed directly into your freezer at home, with no worry of rolling about.” Kelly, whose numerous accomplishments include defeating Bobby Flay on Iron Chef America in 2007, has taken a seemingly secret, Slovenian ingredient and transformed it into delicious vodka. But it doesn’t matter if you’re a chef, a celebrity, or visiting the corner bar—a sip of Slovenia Vodka reminds us all to enjoy the simple things in life. Passion has propelled Slovenia Vodka into something more than just a good drink—it’s also a centerpiece for friendship and love.

We asked Bill Murray what inspired him to become the ambassador of fun for Slovenia Vodka. Here’s what he told us. Buckwheat is my one-word answer to all your questions Chilled. Buckwheat of Our Gang, the first African-American in my life … a century later, hipsters getting their hair did like he did! He and I shared laughter, fright, extreme puzzlement, and mischief. His beautiful face told the whole story with a look. Too, too late in my adolescence, I had my first buckwheat pancake! Truly felt that if only these had been my stack, I just might have become America’s noblest lumberjack. Later, full-grown and somewhat formed, in the middle of a long night with the three sippers my voice cried out, “Why do I love this Slovenia Vodka? I know it’s the buckwheat, but why?” Mischa said nothing, just continued his twirling across the floor. Finally chef Kelly rescued me. “Come on, you KNOW this one, Bill!” “Is it the…” “Yes, Bill, it’s the viscosity!” “…which holds the sensation of the Slovenia on the tongue and the palate!” So that’s my buckwheat bio. Tell a story like a child, strong as a lumberjack, tasting the sensation that life gives me.

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The Recipe for Success Fever-Treeâ&#x20AC;&#x2122;s New Aromatic Tonic Water By Michael Tulipan | Photos by Noah Fecks

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Charles Gibb, CEO, Fever-Tree North America

Fever-Tree has built a reputation as the leading producer of highquality tonics and mixers with eleven products on the market, including the newly released Aromatic Tonic Water, made with South American angostura bark. Driving the company’s push for expansion in the United States is Charles Gibb, CEO for Fever-Tree North America. With more than three decades of experience—including as president and CEO of Belvedere Vodka for ten years—Gibb was a natural choice to oversee the newly launched U.S. subsidiary, which recently opened its headquarters in Brooklyn. The company now has direct control over marketing, sales, importation, and distribution in the United States and Canada. Gibb says of the opportunities the move presents, “I am excited to realize the potential for FeverTree in North America, where the premiumization of mixers is still in its infancy.”

Fever-Tree’s U.S. foundation is already strong, in large part driven by its meticulous devotion to history and sourcing high-quality ingredients in its products, staying true to the brand’s motto: “If threefourths of your drink is the mixer, mix with the best.” Gibb says of Fever-Trees’ culture and reputation, “It is a highly entrepreneurial company—dynamic, fast-moving, and energetic, driven by the vision of the founders and a relentless pursuit of enhancing every drinking experience.” For Gibb, the key to any successful spirits brand is “a strong story, real roots, and dynamic innovation, all driven by a unique DNA and culture within the team.” FeverTree’s recipe for success includes all these elements as it continues to elevate the mixer category. The new Aromatic Tonic Water fits perfectly with the Fever-Tree story. The co-founders researched historical records and found

that angostura bark used to be prescribed as a tonic, so they developed the tonic water based on that product. To balance the bitterness of the angostura bark, the beverage also includes vanilla from Madagascar, pimento berries from Jamaica, Cochin ginger from India, cardamom from Guatemala, quinine from the Congo, and pristine spring water. Keeping in line with all other Fever-Tree products, the Aromatic Tonic Water has no added sugar or high fructose corn syrup. And though millennial pink may be a marketing gimmick for some companies, the distinctive pink hue of this tonic comes naturally from the angostura bark. Gibb’s goal as the head of the brand here is simple: “I’d love to be a part of the team that transforms and elevates every drinking experience in the United States through taking the Fever-Tree brand to new heights.”

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Gin Juice

END-OF-SUMMER MIXING WITH CITRUS-FLAVORED GIN

By Michael Tulipan | Photos by Jonathan Rogers

Seersucker has already made a name for itself with its Southern-style gin, and now it has introduced the first gins with all-natural juices. The new Seersucker juice line includes two delicious entrants: Seersucker Southern Style Lemonade and Seersucker Southern Style Limeade. While the citrusy gins were originally limited releases available from March to August, they have been so popular that Seersucker has decided to sell them year round. Both new gins feature Seersuckerâ&#x20AC;&#x2122;s signature light juniper taste. Seersucker Southern Style Lemonade gets its flavor from all-natural lemon juice and a touch of lavender, yielding a sweet taste with a soft, refreshing finish. Seersucker Southern Style Limeade is a blend of all-natural lime juice and garden-fresh mint. Both are delicious in a wide range of cocktails or with a splash of soda.

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MIXING WITH SEERSUCKER LEMONADE Clover Club

Seersucker Bee’s Knees Rickey INGREDIENTS

INGREDIENTS

2 oz. Seersucker Southern Style Lemonade ½ oz. lemon juice ½ oz. honey syrup (2:1) 3 oz. Topo Chico sparkling mineral water (to top) Cracked black pepper (to top)

2 oz. Seersucker Southern Style Lemonade ½ oz. lemon juice ½ oz. simple syrup 5 raspberries Egg white

PREPARATION

Combine all ingredients into shaker, dry shake, add ice. Shake; strain straight up.

Combine Seersucker Lemonade, lemon juice, and honey syrup; shake and strain into highball glass. Top with Topo Chico and cracked black pepper.

When it came time to create the gins’ flavor profiles, Master Distiller Trey Azar was determined to develop balanced products. “As with life and cooking, a great cocktail starts with balance,” he says. “When one has a truly harmonious product as a starting point, getting to the final result of adding an extra modifying agent will only help in amplifying Seersucker.” The new Seersucker line also allows bartenders to bring a fresh juice component to drinks even if they don’t generally use juice. Azar says, “In bars that don’t juice to order or ahead of time— which conservatively hovers around 80% of all establishments—our product gives them the ability

to mimic some of their favorite cocktails and give the guest a truly craft experience through the help of our Seersucker Lemonade or Seersucker Limeade.” Both the Lemonade and Limeade are versatile enough to use in many different cocktails. Azar says, “They give us the ability to heighten flavor in a precise and measurable effect time and time again.” His recommendations include using Seersucker Lemonade as a base for a refreshing Tom Collins or the classic Clover Club and Seersucker Limeade to juice up a Last Word. But whether you enjoy them in a classic cocktail or on their own, Seersucker’s new gins are fresh, vibrant additions to its portfolio.

MIXING WITH SEERSUCKER LIMEADE Last Word

Gin Gin Mule INGREDIENTS

INGREDIENTS

2 oz. Seersucker Southern Style Limeade ½ oz. lime juice 4 oz. ginger beer (to top) Lime wheel (for garnish)

2½ oz. Seersucker Southern Style Limeade ½ oz. Green Chartreuse ½ oz. lime juice

PREPARATION

Combine all ingredients except ginger beer; shake and pour over ice in a highball glass. Top with ginger beer; garnish with lime wheel.

PREPARATION

Shake; pour straight up.

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INTRODUCING

THE NOTION OF TERROIR

IN VODKA By Colleen Thompson

Belvedere Vodka recently created the Single Estate Rye Series to represent an extraordinary exploration into the idea of terroir. “Belvedere Vodka continuously strives to showcase the potential for true, authentic, and flavorful vodka, debunking the misconception that vodka is tasteless and odorless,” says North American Brand Ambassador Brian Stewart. “The Single Estate Rye Series was created not only to prove that, but to also showcase Poland and the Polish heritage that is Polski Wodka. Knowing where ingredients are sourced from matters, and this new series brings to life how taste can be affected by terroir in distilled spirits.”

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The series—made up of two very distinct vodkas, Lake Bartężek and Smogóry Forest—tells a story of unique terroir, rare rye, and expert craftsmanship. Sourcing the ingredients from the two different environments really shaped the tasting notes of each, based on the soils, topographies, and climates of Lake Bartężek and Smogóry Forest. “Our new single estate vodkas represent a very special innovation for Belvedere,” said Rodney Williams, president and CEO of Belvedere Vodka. “It is the next phase of our quest to show that there is dimension, discernment, and extraordinary quality in vodka. It also reflects our commitment to exceed expectations, both in the use of superior Dankowskie Diamond Rye and our ability to draw out nuanced flavors.” Crafted from Dankowskie Diamond Rye, Lake Bartężek Vodka is from northern Poland’s Masurian Lake District, a region renowned for its crystal-clear lakes formed by Arctic glaciers and long, snowy winters. The rye in this region spends most of the winter buried in snow, which adds to its character and greatly impacts the vodka’s flavor profile, which is delicate with keynotes of spearmint, toasted nuts, and bright citrus. Smogóry Forest Vodka is made entirely from Dankowskie Diamond Rye grown at a single small estate deep in western Poland. The region is known for its vast forests; short, continental weather fronts; mild winters, and nearly pollutant-free air. Smogóry Forest is a naturally bold spirit with notes of salted caramel and toasted bread, with a white pepper finish. In many ways, Belvedere Single Estate Vodkas are a nod to bartenders by breathing life back into the vodka category. The series has only been released in bars and restaurants for the first year, giving bartenders an opportunity to experiment with the notion of terroir and the different flavor profiles it potentially brings to cocktails. The series also features one-of-a-kind packaging that is evocative of the distinctive vodka contained within each bottle. The bottles have a unique, square base that gradually transition to a round top, and a shorter neck borrows cues from high-end dark spirits.

Lake Bartężek is a deep blue and Smogóry Forest is a smoky gray, and each features a slow, elegant resolve from dark to nearly translucent. Side by side, the two are a cohesive pair and project the elevated nature of their terroir. Belvedere’s Lake Bartężek and Smogóry Forest should be enjoyed neat or on the rocks to truly experience their remarkable taste. While Lake Bartężek tastes almost more like a gin, it needs slightly more delicate flavors to go along with it, like using a touch of a Blancfortified wine and a grapefruit twist. Smogóry Forest has a much bolder flavor and can still shine through with complex flavors like Cynar and chartreuse.

DIAMOND RYE BACK INGREDIENTS

. 2 oz. Belvedere Lake Bartezek Single Estate Rye Vodka ½ oz. crème de pêche ½ oz. Amontillado sherry ¼ oz. Green Chartreuse 1 dash of anise Grapefruit twist (for garnish) PREPARATION

Combine ingredients in a mixing glass and stir over ice until very cold. Strain into a chilled Martini glass and garnish with a grapefruit twist. CHILLEDMAGAZINE.COM

A NEW WAY TO ENJOY THE CLASSIC FLAVORS OF

Lemon & Lime By Tyler Zielinski | Photos courtesy of Angostura | Illustration from Vecteezy.com

When you think about some of the most important ingredients to have behind a bar, two specific nonalcoholic ingredients come to mind: lemon and lime.

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Before every shift, especially at your standard cocktail-focused bar, you will find more of these freshly squeezed citruses than any other mixer. Lemon and lime are two of the key ingredients for bartenders to be able to provide their patrons with balanced serves of both their signature and classic cocktails.

Angostura , famously known for its aromatic bitters, has leaned into the significance of these two citrus flavors by bringing its Lemon Lime and Bitters premium sparkling beverage to the United States. The aromatic beverage has seen great success in Australia since its launch in 2007, and has become a staple in many countries, including the Caribbean—especially in Trinidad, where it’s available in cans. Even golfers have taken a liking to the refreshing mixer—the Lemon Lime and Bitters cocktail originated on the golf course, and is considered the traditional 19th hole drink. While the U.S. bar industry has seen a rise of quality products within the carbonated mixers category, Angostura felt that now was the most opportunistic time to officially launch its successful mixer in this key market. “We are in a trend of craft cocktails, and we believe that bringing this mixer to the market will add a new category of aromatic premium beverages to the United States,” says Alanah Lorusso, the assistant brand manager of Angostura, Lemon Lime and Bitters in the United States. “Angostura is admired by bartenders for its quality as well as its history. Angostura Lemon Lime and Bitters is a great product extension to its portfolio.” Needless to say, this launch is an exciting prospect for bartenders, most of whom are huge advocates of the brand from their experiences in using Angostura’s flagship products: Angostura Aromatic Bitters and Orange Bitters. With the mixer containing the flavors of fresh lemon and lime—two key ingredients and flavors for any bartender— the brand creates an opportunity for bartenders to make simple, flavorful Highballs within seconds. “Angostura Lemon Lime and Bitters can be enjoyed in many different ways,” notes Lorusso. “It can be a refreshing beverage on a hot summer day. It also mixes easily with gin, vodka, or whiskey for a simple Highball cocktail. Add a garnish of your choice and enjoy an easy, delicious cocktail almost anywhere.” Whether you’re at a cocktail bar or dive bar, you can most definitely expect to see the integration of Angostura’s Lemon Lime and Bitters mixer.

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Manhattan Month Meaning Behind Every Manhattan OUR CHILLED 100 BARTENDERS ARE GEARING UP FOR OCTOBERâ&#x20AC;&#x2122;S MANHATTAN MONTH. CHILLED AND VYA VERMOUTH ARE PUTTING MEANING BEHIND EVERY MANHATTAN COCKTAIL MIXED IN THE MONTH OF OCTOBER BY ASKING BARTENDERS TO SERVE THE ICONIC TIPPLE FOR A GOOD CAUSE. BARTENDERS ACROSS THE COUNTRY ARE CREATING RIFFS ON THE CLASSIC, AND PART OF THE PROCEEDS FROM EACH SALE OF THEIR CONCOCTIONS WILL GO TO A CHARITY OF THEIR CHOICE.

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MONKEY ON A MISSION Hank’s Cocktail Bar, Hank’s Oyster Bar, and Hank’s Oyster Bar on The Wharf, all located in Washington, D.C., will be serving Monkey On A Mission, created by Jessica Weinstein, all month to raise money for a local charity that is near and dear to the folks at the bar: Martha’s Table. The Hank’s franchise is a series of New England-style seafood outposts with raw bars, daily specials, craft cocktails, beer, and wine, and follows the lead owner and chief Jamie Leeds using fresh produce and seasonal flavors to highlight the fabulous bar programs. INGREDIENTS 1 ½ oz. Monkey Shoulder Scotch Whisky 1 ½ oz. Vya Vermouth 1 long dash Angostura bitters 2 short dash orange bitters Atomized Sombra Mezcal Flamed orange (to garnish)

PREPARATION Combine ingredients; stir and pour over fresh ice in a double rocks glass. Garnish with flamed orange.

THIRD MARRIAGE New York City hotspot American Whiskey, will be serving its spin on the Manhattan called Third Marriage, created by Tracey Eden. The bar is trying to raise money for The Navy Seal foundation in honor of Senior Chief Petty Officer Kyle Milliken, who died in combat in 2017.

American Whiskey sits in the heart of the Big Apple’s commuter belt and, as expected, has a tremendous whiskey list. The staff is well versed in all things whiskey and offer tastings for whiskey enthusiasts. INGREDIENTS 1 oz. Whistlepig Farmstock Crop 002 Rye 1 oz. Barking Irons Applejack 1 oz. Vya Vermouth 3 dashes of blackstrap bitters Orange peel (for garnish) Nutmeg shavings (for garnish)

PREPARATION Stir everything on a big rock. Garnish with orange peel and nutmeg shavings.

TAMPANIAN Tampa entrepreneur Jamal Wilson recently opened The Hall on Franklin, and Ro Patel, who crafted the bar program, will be serving its Tampanian cocktail. Bartender Rufus Reed and bar manager Kat McKenna created the cocktail and have both pledged to start off Manhattan Month at the Hall by each donating $100; plus the Hall will contribute $1 for every classic Manhattan and featured Manhattan sold in October. All proceeds will benefit the local Salvation Army, from which the bar has been able to staff several workers, contributing to the well-being of the surrounding community.

The Hall on Franklin is a collective eatery featuring top local chefs and mixologists collaborating in a unique dining experience. Home to seven diverse culinary experts, the Hall invites guests to walk around with cocktail in hand, engage their taste architects, and experience the embodiment of the food hall’s philosophy: “We are better together.” INGREDIENTS 2 oz. Santa Teresa 1796 Solera Rum 1 oz. smoked Carpano Bianco 2 dashes The Bitter Truth Spiced Chocolate bitters

PREPARATION Combine ingredients in a rocks glass; stir.

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RECIPES TEA COCKTAILS ARE POPPING UP WORLDWIDE AS MIXOLOGISTS UTILIZE EVERYTHING FROM BOMBAY CHAI TO CHAMOMILE LEAVES, CRAFTING LIBATIONS WITH DISTINCTIVE BOTANICAL NOTES. TEAS ARE BEING INFUSED IN SPIRITS, FLAVOURING SYRUPS AND BITTERING TINCTURES AND WITH A WORLD OF TEA TO CHOOSE FROM, THE POSSIBILITIES ARE ENDLESS. Photos courtesy of Colleen Thompson

GREEN GODDESS INGREDIENTS 2 oz. Casa Dragones Blanco 2 oz. unsweetened green tea 1 ⁄2 oz. matcha simple syrup* Lime juice Kiwi or lime slices (for garnish) PREPARATION In a cocktail shaker combine tequila, green tea, lime juice, matcha simple syrup and a few ice cubes. Shake well. Strain into glass and garnish with a kiwi or lime slices. *Matcha simple syrup: Boil 1⁄4 cup sugar and 1⁄4 cup water with 1 teaspoon matcha powder.

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CHAMOMILE TEQUILA TWIST Created by Mie Mie Sein.

INGREDIENTS 2 oz. Patrรณn Tequila 1 oz. freshly squeezed lime juice 2 oz. chamomile simple syrup* Salt to rim the glass lime wedge (for garnish)

PREPARATION Rim glass with salt. In a cocktail shaker, combine the tequila, lime juice, chamomile simple syrup, and a few ice cubes. Shake well. Strain into the saltrimmed glass and garnish with lime wedge. *Chamomile simple syrup: Boil 3 tablespoons chamomile tea with 1 cup water and 1 cup sugar.

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MIE MIE'S EARL GREY MARTEANI

Created by Mie Mie Sein, tea aficionado and owner of Sawadee Tea, who regularly mixes tea blends for cocktails. INGREDIENTS 1 1⁄2 oz. Fifty Pounds Gin 3 ⁄4 oz. fresh lemon juice 1 oz. simple syrup 1 oz. strong Earl Grey tea, chilled Lemon twist (for garnish) Colored sugar to rim the glass (optional)

PREPARATION In a cocktail shaker, combine ingredients and a few ice cubes. Shake well. Strain into the sugar-rimmed glass and garnish with lemon twist.

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FLOWER POWER SOUR

Created by Tim Evans, head bartender, The Press Gang Restaurant & Oyster Bar. INGREDIENTS 1 oz. St-Germain Elderflower Liqueur 1 oz. Grey Goose Vodka 1 oz. hibiscus syrup* 1 oz. fresh lemon juice Egg white from 1 medium egg Rose water Edible flower (for garnish)

PREPARATION Add all ingredients except rose water to a cocktail shaker and shake without ice. Add ice and shake until chilled. Spritz the stem of a chilled champagne saucer with rose water. Double strain and pour into a glass; garnish with an edible flower. *Hibiscus syrup: Combine 2 cups sugar, 1 cup water, and 3 teaspoons fine-cut hibiscus tea in a sauce-pan; stir over high heat until sugar is dissolved. Remove from heat and let steep for 8 minutes. Strain out the hibiscus and refrigerate. Keeps up to 1 week.

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HOT SPOT

SPOTLIGHT

CLANCEY, NYC B I G F L AVO R S O N T H E LO W E R E A S T S I D E By Ariana Fekett

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On Clinton Street, between Rivington and Delancey, sits Clancey. This comfortable restaurant and bar serves up a satisfying variety of food inspired by the Lower East Side’s multicultural influences. Clancey’s warm and low-key vibration is a welcome addition to New York’s downtown scene. The unpretentious space’s brick and collage-like walls, wood tabletops, and pops of blue create a relaxed canvas conducive to kicking back and relaxing for a few hours. If you come alone, the friendly bartenders will be happy to mix up your favorite or serve you something refreshing, like the Huckleberry Hound: a combination of Bulldog Gin, grapefruit, lime, and huckleberries (with Clancey’s homemade berry compote on the side). The menu encourages indulgence, with options that hearken to the neighborhood’s immigrant history and give it a modern twist. A favorite item is the yesterday lo mein, a dish of cold and snappy noodles marinated overnight and served with crispy pork belly reminiscent of a great spare rib. With mushroom, scallion, and carrot, this perfect “leftover” is presented with a takeout box on the side. Among other standouts are the garlic butter-roasted oysters with pecorino, skillfully seasoned to highlight the flavor of the oysters, and rich enough to make them deeply pleasing. The menu has something

for everyone, including burrata with broccoli rabe pistu, roasted tomato, and garlic bread; fried chicken with challah French toast, and fish tacos. Brunch lovers might want to snag the smoked bacon and sweet potato hash, or the truffle grilled cheese with asparagus. For a lighter bite, the salads provide a crisp counterbalance for a heavily scaled menu. For its location and quality, Clancey is refreshingly affordable. Wine enthusiasts can grab a glass for $8 (or a bottle for $30), and the midweek crowd can treat themselves to $4 Margaritas on Tuesdays and $5 frozen Moscow Mules on Wednesdays. For those craving a little something spicy, the playfully named Big Trouble in Little Jalisco cocktail is made with Espolòn Reposado tequila, Ancho Reyes, chili, raspberry, lime, and The Bitter End Mexican Mole Bitters. The signature rum drink, Who’s Watching My Kids, has Bayou Silver Rum, amaretto, lavender honey, pineapple, grenadine, lemon, gunpowder bitters, and Regan’s Orange Bitters. And for the beer drinkers, Clancey keeps a range of eight American beers on tap, plus some local bottled and canned beers. Clancey offers an intimate space ideal for conversations with old friends, or introductions with new ones. The unobtrusive music in the background makes for a laid-back tone, ideal for sampling the generous, playful menu.

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LAST CALL

CHILLIN’ WITH

Carly craig

THE FARRELLY BROTHERS’ HALL PASS STAR CARLY CRAIG CURRENTLY PLAYS OLIVIA ON THE YOUTUBE PREMIUM SERIES SIDESWIPED, A NEW-AGE SEX IN THE CITY COMEDY ABOUT DATING IN THE DIGITAL ERA. Photo by Dean Foreman

DRINK

I’ll usually order a Tito’s and soda with a twist, but I also love a good Margarita every once in a while.

DINING OUT

I love dinner at Pace in Laurel Canyon. Desert Rose is one of my favorites for a brunch.

HOME BAR

I have a small home bar next to my kitchen that is stocked with vodka (I love having Crystal Head Vodka because it looks so cool on display, and Tito’s because I’m gluten-free). It also has lots of whiskey, gin, and tequila, along with mixers to go along with everything.

DOWNTIME

I love to swim. I do it almost every day. I love going out to dinner and trying new places and crossword puzzles (I’m obsessed with them).

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MEX I CO AU T É N T I CO

THE BRIBÓN

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

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