Chilled Magazine - Volume 12 Issue 6 by Chilled Magazine

CHILLED BOGART SPIRITS

’ n i k o o l s ’ e r e H at you, kid! THE YEAR OF

SOPHISTICATED

SPIRITS THE PERKS OF

MIXING WITH

COFFEE + THE MODERN BARTENDER’S

FAVORITE

COCKTAILS

CONTENTS

VOLUME 12 - ISSUE 6

features

Bogart Spirits

You Get What You Pay For

The Beginning of a Beautiful Friendship

The Premium World of Drinks

Elevating the Ordinary to the Extraordinary

New Flavors Expand the Range of Cocktail Possibilities

Americaâ&#x20AC;&#x2122;s Original Spirit Thrives

Perfect Combo of Bitter, Sweet, and Acidic

The Greatest Idea in Coffee

Brandy Unshackled

Salsa, Cigars, and Coffee

Capturing the Essence of Cuba

Recipes

Monarch Cocktail Bar & Lounge, Kansas City

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But First, Coffee Cocktails

Adding That Lil' Something Special to Coffee Cocktails with RumChata

Spiked Cold Brew

New Year for an Old Classic The Old Fashioned Cocktail

Hot Spot

KYU Miami

CONTENTS

VOLUME 12 - ISSUE 6

departments

Editor’s Note

8 A Message from Silas Manlove

Bottoms Up! 10 14 16 18

Cool Bottles - The Coolest Collaborations How to Create Gold Leaf Ice Cubes Anatomy of the Bottle - Brockmans Gin On Tap - Live’s Throwing Copper Ale

The Locals

22 Bartender Submission - Jeff Irwin, Rusty Bucket & Tavern, Ohio 24 Bartender Submission - Brenda Riepenhoff, Westlight, New York 26 Distillery Profile - Lux Row Distillers 28 Brand Spotlight - Camus Intensely Aromatic Series 30 Beverage Director - Greg Innocent 32 Portfolio Profile - Palm Bay International 34 CEO Profile - Stewart Hainsworth, Halewood Wines and Spirits 36 Competition - The Edgewater Spirits Shaken & Stirred Cocktail Competition 40 Ask A Bartender - Lucas Huff

Advanced Mixology

44 Drink In History - Kir Royal 46 Food Know How - Rosemary 48 In the Know - Cocktail Driven Food Menus 50 Crafting Cocktails - Blood & Sand, Cherry Heering 52 News in Brews - Stony Creek Brewery 54 Drink Well - Chilled 100 Bartenders, Broken Shed Vodka 62 That’s The Spirit - Bat Masterson

Mix It Up

20 Behind the Luxury Bar 42 Celebrity Sips - Coffee-Loving Celebrities 64 Shaking & Stirring - Launches 96 Last Call - Chillin’ With Michael Beach

26 POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615. CHILLED VOLUME 12 ISSUE 6 DEC/JAN 2020 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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VOLUME 12 - ISSUE 6 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro DIGITAL CONTENT MANAGER Amanda Gabriele EXECUTIVE EDITORS Vicki Cruz, Anita Smith, Mandy Striph SENIOR EDITOR Lesley Jacobs Solmonson MARKETING ASSISTANTS Max Charlton, 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 Joseph Luparello, Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Colleen Thompson, Richard Thomas CONTRIBUTORS Silas Manlove, Rob LeDonne, Ramon Piñon, Richard Fri, travelsquire.com PHOTOGRAPHY Cover photo courtesy of the Humphrey Bogart Estate. humphreybogart.com 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 12 - Issue 6 ©2020 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 12 - ISSUE 6

OK, let’s all take a breath. Then a hydration break—agua, yes—and a few more moments to check in with the team, yourself, and, of course, your lower back. In fact, why not treat yourself to a stretch outside? Take the luxury of those few moments and now get back to work because spring menu changes and patio events are right around the corner! This time of year, it’s all too easy to get caught up in the hustle. From fall menus through the New Year, it’s pretty much non-stop tending to the requests of others. Granted, that’s the job description of our profession of choice, but what about us? How often do we take time to focus on maintaining our mental and physical health, let alone doing something nice for ourselves? My last time was in September, and as of this submission, I’ve fixed that by scheduling a float, a dentist appointment, and a sitter for date night at a buddy’s new place. Whatever it is that you do for YOU, consider this the universe telling you to book it right now. Take this moment and make plans. Get your people together at that new place and order one of everything. Book that trip to Lima that you talked about. If you need other inspiration, find it in the pages that follow. Stop stalling because if there’s anything that 2019’s tragic industry losses have taught us, it’s that life can be bitterly short. Hospitality is the art of taking care of people, and ”people” includes you. Cheers to us all, CHILLED family. We deserve it!

Photo by Sasha Reiko Photography

GUEST EDITOR SILAS MANLOVE

Silas Manlove

Silas Manlove has opened more high-end hotel bars on roofs, cliffs, and mountaintops than he can remember. He used that experience as the foundation of Barmanlove Hospitality LLC, designing intelligent bars and beverage programs large and small. He also child-tends his twoyear-old son, rum-tends at Rumba, and thinks we should all thank our barback more often.

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BOTTOMS UP!

COOL BOTTLES

THE COOLEST COLLABORATIONS ADOBE ROAD WINERY X THE RACER’S GROUP

Adobe Road Winery introduces The Racing Series, which coincides with the release of Ford versus Ferrari—a film that chronicles the historic Le Mans race where Ford bested the dominant Ferrari racing team. Winery founder Kevin Buckler also owns The Racer’s Group, where he has had a successful race car driving career with wins at Daytona and Le Mans. The Racing Series includes four red wine blends—Shift, Redline, The 24, and Apex—whose names and labels celebrate the world of racing.

DOM PERIGNON X LENNY KRAVITZ LIMITED EDITION GIFT BOX

Dom Perignon has dubbed musician Lenny Kravitz as its first global creative director. Over the years, Kravitz has established himself as a musician of eclectic reach. His talents stretch further still into photography and design. These skills find a showcase in the upcoming Dom Perignon campaign, which includes limited-edition gift boxes for both the Vintage 2008 and Rosé Vintage 2006. Kravitz has contributed a modern artisan look by adding a handhammered quality to the bottle’s iconic shield.

BAILEYS RED VELVET X GEORGETOWN CUPCAKE

When Baileys set out to create a new liqueur, their gaze fell upon Georgetown Cupcake, whose Red Velvet flavor is the bakery’s number one seller. Released in limited quantities, Baileys Red Velvet blends the brand’s iconic Irish Cream with the flavor of red velvet cake—subtle chocolate and cocoa powder notes, as well as a hint of cream cheese frosting. It’s a bakery in a bottle.

FEW WHISKEY X ALICE IN CHAINS

Grunge pioneers Alice in Chains have partnered with FEW Spirits to release “All Secrets Known,” a limited-edition bourbon whose name is a nod to the first track on their 2009 certified gold release Black Gives Way To Blue. The bourbon achieves its distinctive flavor—bold, sweet top notes balanced by a grassy agave character—thanks to being finished for six months in tequila barrels. Artist Justin Helton is responsible for the edgy, red and blue graphics on the label.

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Discover our full line at BOGARTSPIRITS.COM

BOTTOMS UP!

COOL BOTTLES

THE COOLEST COLLABORATIONS MOËT & CHANDON X JONATHAN MANNION

Moët & Chandon launches its new annual program, Nectar of the Culture, in collaboration with iconic cultural photographer Jonathan Mannion. Celebrating a new generation that Mannion and Moët have dubbed the “Rose Gold Era,” the program chronicles modern cultural pioneers through Mannion’s photography. In conjunction with the program, Moët & Chandon has released a limited-edition, custom-designed bottle of Moët & Chandon Nectar Impérial Rosé Champagne.

G. H. MUMM X MILES CHAMLEY-WATSON

G.H. Mumm has always challenged convention, so their new partnership with rule-breaking Olympic fencer Miles Chamley-Watson seems an apt decision. To celebrate the partnership, Mumm introduces The Cloupe, a hybridization of a coupe and flute glass, emblazoned with Mumm’s classic red sash. Just as ChamleyWatson reinvented the game of fencing, so too does Mumm continue to push the conventions of what champagne is.

REMY MARTIN TERCET X BAPTISTE LOISEAUFRANCIS NADEAU_ JEAN-MARIE BERNARD

The release of Remy Martin Tercet celebrates the talents of three artisans, each an expert in his field. This permanent addition to the Remy line is the product of Rémy Martin Cellar Master Baptiste Loiseau, wine producer Francis Nadeau and Master Distiller Jean-Marie Bernard. While remaining true to the high quality of the brand, Tercet offers itself as a niche, craft-style cognac with powerful notes of exotic fruits and spices.

JAJA TEQUILA X CHAINSMOKERS

After expressing an interest in creating their own tequila brand, premier DJ duo The Chainsmokers invested in JaJa tequila, which has just added an añejo aged in American whiskey barrels to its current blanco and reposado offerings. The company prides itself on its forward-looking brand perspective, which includes an eco-friendly approach to distilling and a fresh, vibrant take on tequila for the next generation.

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spread the

raucous

joy

Distilled and aged in County Cork, Ireland

Raise

hell Created to responsibly consume while raising hell. ÂŠ 2019 Halewood USA, Miami, Florida. 40% alcohol by volume.

BOTTOMS UP!

HOW TO

HOW TO CREATE GOLD LEAF ICE CUBES By Lesley Jacobs Solmonson Photos courtesy Hello Stranger

It’s a skilled bartender’s trade secret that crystal clear ice cubes, free of impurities, will elevate both the taste and appearance of cocktails. Just as average spirits and mixers make for an unremarkable drink, poor quality ice will affect a cocktail’s impact. Ramon Piñon, bartender at Hello Stranger in Oakland, sees endless creative possibilities for ice. “Creating perfectly clear ice,” he says, “has taught me how to use ice in multiple ways other than serving it in a glass. Using it for not only making a drink look good but also using it to affect the flavor of the cocktail you are serving.” Adding gold leaf to ice cubes, a relatively simple procedure, ups the ‘wow’ factor in his drinks. According to Piñon, the version of the Godfather cocktail featured here, “brings the proportion of Scotch and amaretto into a more balanced ratio, leaving you with a dry cocktail with a hint of sweetness and a perfect color to showcase your golden ice cubes.” Check out these easy ways to add glitz to cocktails. Nothing is as stunning as the glamour of gold.

STEP 1

STEP 2

CHOOSE THE SHAPE OF YOUR ICE. There are many shapes and styles of ice trays available today, but round, square, or rectangular will produce a sophisticated style of ice. Use a Clinebell block ice machine to create large ice blocks. If using an ice tray—fill each compartment halfway using distilled water and place in freezer.

CHOOSE YOUR GOLD. After approximately four hours, or when the ice has started to firm up, remove the trays from the freezer. Using tweezers carefully overlay several pieces of edible gold leaf on the surface of the ice. Gold flakes can also be used. Bartenders will also float gold flecks on top of a cocktail for a fancy effect. Be sure to buy gold leaf that is clearly labeled “edible” and has 22-24 carats. Get 24K edible gold leaf sheets at etsy.com.

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STEP 3

FREEZE YOUR CUBES. Fill the remainder of the compartments with distilled water. Place in freezer until completely solid. To ensure clear ice, use directional freezing. Place your ice trays inside an insulated cooler in your freezer. Per Piñon, “This will help allow the impurities and oxygen in the ice to rise to the top, ensuring crystal clear ice for optimal presentation.”

RAMON PIÑON Born and raised in Newport Beach, Ramon Piñon now works in the San Francisco Bay Area, where he has been bartending for the past four years. He currently works at Hello Stranger in Oakland, while also running his own ice program at The Forgery in San Francisco. He has been fascinated with making clear ice since he became a bartender and continues to find new applications for it.

GODFATHER INGREDIENTS

2 oz. Aberfeldy 12 year Single Malt Scotch 1 ⁄4 oz. Gozio Amaretto PREPARATION

Place a gold leaf cube in the bottom of a rocks glass. Pour spirits into glass and stir. Garnish with a flamed peel of orange.

TIP

PRO TIP

To avoid fracturing your ice when it is added to the cocktail, “temper” the ice around 15 to 20 degrees warmer than the 0-5 degrees Fahrenheit at which it initially froze.

If you intend to trim the ice cubes after freezing, Piñon suggests using German knives. “Their metal composition is a lot stronger for colder temperatures,” he says. While he admires Japanese knives, he finds they need more after-care when used in this manner.

Photo by Gabe Urrutia

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BOTTOMS UP!

ANATOMY OF THE BOTTLE

THE FULL PACKAGE EXAMINATION The beautifully sleek Brockmans Gin packaging complements the contemporary, sensual spirit inside through a balance of both modern and traditional design elements.

A MODERN REINTERPRETATION OF GIN THAT’S SO SMOOTH IT CAN BE ENJOYED NEAT, OVER ICE, OR IN A RANGE OF CONTEMPORARY AND CLASSIC COCKTAILS, MAKING IT THE IDEAL CHOICE FOR THE SEASON’S FESTIVE CELEBRATIONS.

By Mathew Powers

The black glass bottle is strong and stylish.

THIS SEASON, ENJOY BROCKMANS CLOVE ACTUALLY OR ONE OF MANY EXTRAORDINARY BROCKMANS COCKTAILS AVAILABLE AT BROCKMANSGIN.COM.

Flowing, red Baroque graphics on the label convey the true craftsmanship of this awardwinning batchdistilled gin.

BROCKMANS CLOVE ACTUALLY INGREDIENTS

1 ½ oz. Brockmans Gin Premium tonic water, chilled Grapefruit zest and blueberry (for garnish) PREPARATION

Fill a long glass with large ice cubes and add Brockmans Gin and tonic. Garnish the rim with grapefruit zest and blueberry on a cocktail stick.

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Embossed crosshatch detailing adds dimension, interest, and refinement.

BOTTOMS UP!

ON TAP

Lightning Crashes in the

Craft Beer World

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AMERICAN ROCK GROUP LIVE RELEASES THROWING COPPER ALE Rock bands like KISS and Guns N’ Roses have pinball machines with their likenesses and music elevating the game, and that’s pretty cool. Live, the rock group that dominated the musical landscape in 1994 has its own craft beer, and that’s cooler. Hailing from Pennsylvania, the band Live were alternative rock giants with its seminal release record, Throwing Copper, that went eight times platinum and featured the juggernaut “Lightning Crashes.” Live was one of the major success stories of the alternative world in the 90s. Now, 25 years later, Live is celebrating its milestone anniversary with its first craft beer, Throwing Copper Ale, in partnership with Southern California’s Alosta Brewing Co. The beer is a union of English Barley caramel toffee-like sweetness and the bitterness of Nobel hops.

“It was a happy accident that we connected,” Live singer Ed Kowalczyk says of the partnership with the brewery. “It wasn’t something that we were naturally thinking about until they brought it up.” For Kowalczyk, passion for the creative process is an art form. “When care and compassion and real feeling go into anything, it comes out in the product, whether it’s music or beer. You can sense immediately when you engage with it, that somebody put their soul into it. I have respect for anyone who puts a lot of soul into whatever it is because that communicates something.” Of the release of Throwing Copper Ale a quarter of a century into the bands’ success, “A pinball machine would have been cool in our twenties,” the singer quips, “but now, pushing our late forties, beer is way cooler.”

Clay Patrick McBride

“Throwing Copper is a malty English style ale, also known to

many as a copper ale,” explains Byron Fisher, Co-Founder of Alosta Brewing Co. “Being a fan of the band, I thought it would be cool to do a copper ale and call it ‘Throwing Copper.’ We were looking to do a small, local sort of thing, but once the band got ahold of it, it evolved into a much larger project.”

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BOTTOMS UP!

BEHIND THE BAR

BEHIND THE

Luxury BAR

GRAND MARNIER CUVÉE LOUIS ALEXANDRE

In 1880, Louis-Alexandre Marnier Lapostolle created famed cognac-based orange liqueur Grand Marnier. Adding to its collection of meticulously developed orange liqueurs, the company has created Grand Marnier Cuvée Louis Alexandre. Blending the finest VSOP cognac from the five most exceptional crus with orange liqueur, the blend is aged in Tronçais and Limousin oak casks. Best served on the rocks or in signature cocktail, the Grand Louis.

MACALLAN 1979 FINE & RARE

Macallan’s Fine & Rare collection includes some of the finest vintage single malts available. Held in a single puncheon cask for forty years, this bottling offers dried fruit and soft peat on the nose; spicy oak, with dried figs and dates on the palate, and finishing notes of oak spice and honey. Peat continues throughout the Fine & Rare 1979, which comes at a natural cask strength of 57.2%. The price reflects the scarcity and sophistication of the malt.

WILD TURKEY MASTER’S KEEP CORNERSTONE RYE

As the oldest whiskey released by the brand, Wild Turkey’s Cornerstone Rye is fourth in the Master’s Keep series. The limited release of approximately 16,000 bottles features rye aged between nine and eleven years, hand-picked from the oldest #4 alligator char barrels. Vanilla, black pepper, and toasty rye marry with baked apple and honey for a complex whiskey that offers a warm palate and long, spicy oak finish.

ULTRA-PREMIUM D’USSÉ XO

With the inspiration of cellar master Michel Casavecchia D’USSÉ XO incorporates over 200-years of tradition from the prestigious Château de Cognac. The exceptional cognac delivers complex flavor starting with a fruity bouquet on the nose, with notes of hazelnuts, nutmeg, apricot, orange, wood, and subtle warm spice on the palate. The bottle design bearing the Cross of Lorraine is a symbol of honor, courage, and perseverance.

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RumChataÂŽ. 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.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Jeff Irwin

Beverage Operations Manager Rusty Bucket Restaurant & Tavern Columbus, Ohio Photos courtesy of Rusty Bucket As beverage operations manager for the Rusty Bucket Restaurant & Tavern chain, Jeff Irwin revels in creative and social opportunities. Because his role necessitates that he travels to all 23 locations, Irwin works with bartenders from each spot to craft a beverage program that keeps in line with the overall beverage concept and with the local vibe. In addition to working with teams throughout the company, Irwin enjoys Rusty Bucket’s unique brand partnerships. “We have been blending our Woodford Reserve Personal Selection Gary’s Blend since 2011,” he says, “and have launched 15 barrels through this program to date. Rusty Bucket President, Gary Callicoat, and our team regularly travel to Kentucky to sit with the Woodford Reserve master distiller and personally blend each unique barrel that guests can only find in our locations. “Earlier this year, we also launched our partnership with Old Forester where our team carefully selects each single barrel that we will feature in our locations. Old Forester Single Barrel Bucket Barrel No. 1 can only be found in Rusty Bucket locations— our guests really enjoy these exclusive bourbon selections. It keeps our bar experience fresh, as each barrel has a distinctive character and flavor profile that will never be recreated.” Irwin finds many other ways to keep the guest’s drinking experience new and exciting. “I stay up on trends,” he says, “and research the changes in liquor and unique ingredients which could be used to create a fun cocktail. I’m seeing a lot of ‘Instagramable’ cocktails like Rusty Bucket’s new mini bucket shots—a tiny bucket of liquor that hangs from the rim of our signature cocktails. “Bartenders can add to someone’s fun if they're having a great day or make someone’s day better if they’ve had a rough one. I love the impact I have to make our guests’ day better by providing hospitality, taking care of them, and serving great cocktails.”

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GARY’S FAMOUS MARGARITA INGREDIENTS

1 ½ oz. El Jimador Tequila ½ oz. Cointreau ½ oz. lemon juice ½ oz. simple ¾ oz. fresh-squeezed lime juice Lime wedge (for garnish) PREPARATION

Combine all ingredients in a mixing glass and fill tin with ice. Shake vigorously and strain into a half salted cocktail glass over fresh ice. Garnish with a lime wedge.

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Brenda Riepenhoff Westlight at the William Vale Brooklyn, New York By Rob LeDonne Photos by Amanda Suarez Initially moving to New York City from her native Ohio to pursue a career in music, Brenda Riepenhoff discovered her passion for bartending out of necessity. “After a summer internship at a recording studio ended, the owner said I’d need to get a job either bartending or serving to supplement the low pay.” She threw herself into the profession and realized she had a special knack. “I found I had more passion for the hospitality industry than the music industry, so I quit music and never looked back.” With glistening views of New York City surrounding her, Riepenhoff currently slings cocktails at the acclaimed William Vale Hotel’s 22nd-floor rooftop bar, Westlight, in Brooklyn’s trendy Williamsburg neighborhood. There, she regularly serves cocktail-focused locals and tourists. “I pride myself on my speed,” says Riepenhoff. “The person who first trained me always said to think like an octopus. From things like stirring two drinks, or stirring and shaking another, to grabbing glassware while I’m shaking, or clearing an empty glass. When you can stay ahead and organized, you’ll never become overwhelmed.” Along the way, she’s also perfected the art of creating custom cocktails for Westlight. One recent creation, inspired by Dorothy Parker and the historic Algonquin Hotel, draws on Big Apple history. “Sometimes I’ll start with a story first, like if I want to create a cocktail based on a flavor or a song or a moment in history, and I think of what flavors can represent that story,” she says of her process of creating a new cocktail.

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APPLES TO APPLES INGREDIENTS

¾ oz. Neversink Gin ¾ oz. Barking Irons Applejack ¾ oz. lemon juice ¾ oz. cinnamon simple syrup* ¾ oz. Oloroso Sherry 2 dashes Angostura bitters 1 egg white PREPARATION

Build ingredients in a cocktail shaker; dry shake. Add ice, shake again. Double strain, and pour over a single large ice cube in a rocks glass. Grate cinnamon on top. *Cinnamon simple syrup: 1:1 simple syrup, infuse with cinnamon sticks to taste.

THE LOCALS

DISTILLERY PROFILE

The NEwEST MEMBER OF THE

Kentucky Bourbon Trail Lux Row Distillers By Mathew Powers

LUX ROW DISTILLERS OPENED IN SPRING, 2018 AND SUBSEQUENTLY JOINED THE FAMED KENTUCKY BOURBON TRAIL (THE LATEST DISTILLERY TO DO SO). IT MAY SEEM IMPROBABLE THAT THEREâ&#x20AC;&#x2122;S ANY ROOM LEFT FOR NEW BOURBON DISTILLERS IN KENTUCKY, BUT LUX ROW HAS FOUND A WAY TO STAND OUT IN A CROWDED MARKET.

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“Our attention to quality and detail is something that sets up apart,” explains head distiller, John Rempe. “We pride ourselves in having our real roots, real family, and real products—meaning our roots run deep in the spirits industry as a family-owned business making high-quality products. Our two mash bills offer some options for bourbon drinkers—a smoother wheated mash bill or a spicier rye mash bill—both suit many palates and preferences.” The four core whiskeys include Rebel Yell, Ezra Brooks, Blood Oath, and David Nicholson. “Rebel Yell is our wheated bourbon, with a smoother sweeter flavor profile than our Ezra Brooks, which is a more traditional rye mash bill bourbon. The Blood Oath bourbon series is something I am proud of as it gives me a chance to experiment blending bourbons and working on different finishes to achieve the perfect balance of flavors. This year, we released Blood Oath Pact No. 5 finished in Caribbean rum barrels.” The distillery may be young, but for the team at Lux Row, there is an enthusiasm for bringing new products to the market. “We just recently released our Lux Row Distillers Double Barrel Bourbon, bottled at 118.4 proof. It consists of two 12-year-old barrels artfully coming together for the ultimate barrel strength taste. That was a pretty exciting release that has been well-received and celebrates our grand opening. Also, in April 2020, we will be launching the next edition in the Blood Oath series, Pact No. 6, which will be a great addition to our bourbon lineup.” If you are new to whiskey, Rempe recommends starting with the exceptionally smooth, versatile Rebel Yell Bourbon. “The wheated mash bill makes it smoother and milder. The wheat allows the sweetness of the corn to come through and makes for a creamier mouthfeel and an easy-drinking bourbon, which also makes it suitable for traditional cocktails, mules, and juleps.”

John Rempe, Head Distiller for Lux Row Distillers

Then again, if you are a bartender or love to dabble in mixology at home, Rempe has a recommendation for you: “Ezra Brooks, with its traditional rye mash bill, is a great base for a Manhattan and Old Fashioned. Due to its low rye content, it’s also a great bourbon to experiment with in cocktails as it lends itself well to many combinations.” No matter if you’re a whiskey aficionado or whiskey novice, you can visit the brewery on the Bourbon Trail. Situated in Bardstown, the distillery is in the heart of bourbon country. “We also have a fantastic visitor center where guests can enjoy tours of the distillery and a tasting room featuring our award-winning bourbon brands,” says Rempe.

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THE LOCALS

BRAND SPOTLIGHT

By Mathew Powers

BREAKING THE STANDARD camus intensely aromatic series

THE CAMUS FAMILY HAS OVERSEEN THE CREATION OF COGNACS KNOWN FOR HAVING EXTRAORDINARY AROMATICS SINCE 1863. OVER A CENTURY LATER, CAMUS BRINGS SPECIAL ATTENTION TO ITS VERY SPECIAL, VSOP, AND XO EXPRESSIONS BY FEATURING THE PHRASE “INTENSELY AROMATIC” LOCATED ON THE FRONT LABEL OF EVERY BOTTLE. The Intensely Aromatic Range offers a glimpse into what Camus has been accomplishing for five generations. Camus has mastered the art of sourcing from the best vineyards in the Cognac Appellation and then turning that into exceptionally aromatic Cognac, which includes capitalizing on its 465-acre private estate located in the heart of the Borderies area, a small, historical, and coveted cru. The Camus family explains, “Covering only 5% of the Appellation’s total surface, the Borderies soil is blessed with a characteristic clay-limestone structure which

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grows grapes highly concentrated in terpenols: these components contribute deeply floral aromas to the eaux-de- vie. All Camus cognac blends contain at least some Borderies eaux-de-vie.” Camus relies on small pot stills and pays substantial attention to the balance of wood and liquid, as well as the density of its floral and fruity aromas. A distillation technique termed “Intensity” involves a second distillation that maximizes the aromatic qualities of the Cognac.

Very Special: Distinguished by a richly floral and fruity aromatic profile—the highest concentration of fruit aromas, and enhanced by subtle spice notes. VSOP: Blended with some of the House of Camus’ most aromatic eaux-de-vie, including those from the famous Borderies cru, VSOP reveals intensely floral and fruity aromas, supported by notes of oak, spice, and vanilla.

our new Camus Very Special, VSOP, and XO Range: the new blends are more fruity, and the aromatic profile stays longer in mixology features, even while using other strong ingredients to mix our range with.” Plus, “Our new range can be applied in a slightly lesser amount as the base in a cocktail, yet obtain the same balance in flavor profile, which maximizes a bar’s profitability while maintaining the superpremium quality of its cocktail menu.”

The meticulous care put XO: An elegant balance into each of its products is between aromatic notes part of the family’s overall and wood components. The philosophy in making Cognac. intensely golden color with “In an increasingly globalized vibrant mahogany hues results and standardized world, this from carefully selecting some of authenticity and expertise are the House’s finest eaux-de-vie, crucial, and Camus defends whose maturation in small oak Guilherme Valdivieso Jimenez them fervently to create barrels lasted at least ten years. Each blend contains distillates from the Borderies cru, cognacs of unrivaled intensity. With single-minded enhancing the floral notes of this intensely aromatic determination, Camus always seeks the exceptional in cognacs that best reflect the rich flavors of terroir.” Cognac. This makes clear the phrase on every bottle of Very Camus Master Mixologist, Guilherme Valdivieso Special and VSOP: “We value independence in a world Jimenez (Geo) notes, “There is plenty of resiliency in dominated by standardization.”

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THE LOCALS

BEVERAGE DIRECTOR

Furthermore, for bubbles, he includes Prosecco, Rosé, Pinot, and Bruts instead of sodas. He finds they can add sweetness, earth tones, and more fruit flavors to a cocktail.

5 Things About Greg Innocent

PRG’S CORPORATE BEVERAGE DIRECTOR Greg Innocent is the corporate beverage director of Parker Restaurant Group (PRG), overseeing the beverage programs’ locations in Chicago, Naples, and Nashville. Innocent leads the development of PRG’s acclaimed high-end beverage menus that parallel each establishment’s theme. LIKE MOST BARTENDERS, INNOCENT SEEKS A CREATIVE OUTLET. “I wanted to find a creative outlet. I enjoy flavors and textures—beverage creation allows me to work with these mediums. One of my all-time favorite cocktails I created was an egg white cocktail that had the Chicago Flag drawn on it. This distinct cocktail was really enjoyable to create and bring to life.”

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INNOCENT DOES NOT CUT CORNERS. Innocent believes it’s best to use jiggers to measure and balance the beverages. Also, fresh-squeezed juices are better than pasteurized bottles. As fresh-squeezed juices are not heated, this is a pure version of the citrus. It tastes pure and does not make the mouth feel chalky.

INNOCENT ADVANCED FROM BARTENDER TO BEVERAGE DIRECTOR. Though his bartending days are behind him, Innocent credits his time behind the bar for learning his interpersonal communication skills. He feels bartending helped him have an excellent memory for drinks and ingredients, leading to success as a beverage director. INNOCENT RUNS A SUCCESSFUL BEVERAGE PROGRAM. Innocent believes first and foremost that you need to work with quality ingredients, and often gains cocktail menu inspiration from farmer’s markets and produce sections in grocery stores. He also seeks to find unique flavors that resonate with his customers. He thinks it’s imperative to provide adequate training for the bar staff to achieve consistency. INNOCENT HOLDS THE BARTENDING CRAFT IN HIGH STANDARDS. To Innocent, more consumers are informed about cocktails and bartending these days, thus holding bars to a higher standard. He leads the development of PRG’s highly lauded beverage menus, delivering elevated libations for each venue.

HARLESTONSCOTCH.COM

TAKE ALL COMERS In 1786, Scottish merchants absconded with two of European high society’s most treasured pleasures, golf and scotch, and brought them together at Harleston Green in Charleston, South Carolina for all to enjoy. Harleston Green blended scotch celebrates this unwavering power of conviviality, openness, and firm handshakes. We trust it will soon become the indispensable foundation for balanced cocktails, long nights, new games and spirited conversation among friends—and worlds—new and old.

THE LOCALS

PREMIUM WINE AND SPIRITS PORTFOLIO

The Shed Distillery

Innovative Brands Shaking Up The

Premium and Ultra-Premium Segments By Michael Tulipan

or more than 40 years, Palm Bay International has been a frontrunner in wine and spirits. The company’s leadership has recently become focused on artisanal spirits producers. As a result, this third-generation, family-owned company is shaking up the premium and ultra-premium categories, which are in high demand from bartenders and drink enthusiasts alike interested in experiencing the best quality cocktails possible. Here are some of the exciting high-quality spirit brands coming from Palm Bay. Drumshanbo Gunpowder Irish Gin marries East and West with twelve different botanicals from Macedonia juniper berries to angelica root from Germany to its namesake gunpowder tea from China. Visionary founder and entrepreneur PJ Rigney is credited with the brand’s success because of his journeys to the Far East, Asia, Africa, and across Europe in search of his unique botanicals. “Consumers today are looking for more than just a drink that tastes good,” says Pat Rigney, brand owner, Drumshanbo Gunpowder Irish

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Gin. “We noticed this trend all over the world—people are more discerning now than ever before, which is why it’s so important to us at the Shed Distillery that we showcase the premium nature of all our products. The liquid and packaging have to be the highest level, along with the authenticity of the backstory, to engage and delight the drinker.” GB Gin is a pioneer in Britain’s craft spirits renaissance, having launched in 2008. Owner James Chase says

of the company, “A true family business, we have a passion for farming potatoes and believe they make some of the most delicious spirits. It’s a little-known fact that gin is made from vodka, and we take great pride in distilling our gins from scratch.” With increased competition among small distillers, Chase points out consumers “want to drink unique spirits with great stories and stand out from the pack. Our brands allow them to stand out and be different, be individual!”

word “Madera” means wood in Spanish). As the market shifts to premium spirits, the company’s rums, which are aged 8- to 15-years, are poised for strong growth. Rafael Rodriguez, director of sales for the Americas and Canada, Bodegas Williams & Humbert, says, “There is a general market shift to the premium segment, and that is where aged rum has great possibilities. Innovation and aging are the critical elements that promote our rum brand as premium.”

Along with innovative ingredients with unique flavor profiles and authenticity, there’s an increased demand for premium brands to have substantial aging times and techniques, which are also an indication of quality in the premium and ultra-premium categories.

For Tequila Chamucos owners Mark and Cristina Howard, who have created truly agave-forward, smallbatch tequila using only traditional methods, believe innovation and aging are critical to promote premium brands as well but argue it isn’t always done on the highest levels. “Many of the top quality 100% agave tequilas I previously enjoyed now disappoint,” says Cristina Howard. “They have succumbed to growing pains and abandoned tradition to cut costs by implementing shortcut production methods starting with harvesting agave that hasn’t reached optimum maturity.”

Hailing from Scotland, Wemyss Malts offer a line of blended whiskeys as well as single malt cask bottlings. With very limited production of 200 to 500 bottles per cask, these expressions show off owner William Wemyss’ passion for small-batch whiskey. “We hand select barrels based on their flavor profile,” explains Wemyss. “Quality and supply of these small-batch whiskeys are always limited.”

Although today’s distillers experience increased pressure to keep up with the high demand in the premium and ultra-premium segments, most agree the future of the industry lies in the premiumization and improved quality of spirit brands.

Another company dates back to 1825, Boulard Calvados. Boulard uses about 120 varieties of apples and undergoes Mark and Cristina Howard a double distillation before resting in French oak for a minimum of four years. On the highest “The premiumization of spirits will increasingly be level, the company produces an excellent X.O. from a innovation in flavor profiles as the discerning consumer is always looking to try new experiences,” says Wemyss. blend of 8- to 40-year-old Calvados. With such a varied premium spirits portfolio, including Dos Maderas rum bridges the old-world and the new, innovative brands with unique flavor profiles and with rum that is sourced from the Caribbean and South impressively aged liquids, Palm Bay is well-positioned America and aged in multiple barrels (incidentally, the for continued growth and leadership in the category. CHILLEDMAGAZINE.COM

THE LOCALS

CEO PROFILE

The

PROPHET of Artisanal Spirits Stewart Hainsworth for Halewood Wines and Spirits By Michael Tulipan AFTER THE PASSING OF FOUNDER JOHN EDWARD HALEWOOD IN 2011, HALEWOOD WINES AND SPIRITS, ESTABLISHED IN 1978, HAD FALLEN ON HARD TIMES. STEWART HAINSWORTH, AN INDUSTRY VETERAN WITH 25-YEARS OF EXPERIENCE WORKING IN TOBACCO AND ALCOHOL, WAS BROUGHT IN TO TAKE THE REINS AS CEO IN 2015.

alewood Wines and Spirits, the U.K.’s largest independent alcoholic drinks producer and distributor with exports to more than 90 countries around the world, has long been known for its innovation and success opening up new markets. But Hainsworth found a company “in serious trouble with core “ready to drink” brands in decline, turnover dropping, and rising costs resulting in record losses.”

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He immediately instituted a turnaround plan focusing on rebuilding the management team and a growth strategy of acquiring new businesses and expanding internationally. The focus was placed squarely on artisanal spirits, which he says today are the source of “the vast amount of our profitability.” The company focuses on artisanal brands as a critical point of differentiation with the larger mainstream

and get immediate feedback as it builds brands and introduces new products. By vertically integrating, Halewood also has greater control of the product from creation to distribution to shelf placement. Hainsworth says, “We source, distill or ferment, bottle, and often distribute directly to retail in core markets.” Not one to rest on his success to date, Hainsworth touts the many new projects Halewood is undertaking. “We acquired a vodka distillery in Saint Petersburg this year and renamed it The JJ Whitley distillery. It is the only vodka distillery under foreign ownership in Russia.” To make Halewood’s artisanal vodka brands with local grains, Hainsworth plans on transferring the brands to Russia. companies. One of Halewood’s biggest success stories is Whitley Neill Gin, which became the U.K.’s number one premium gin in just five years as sales skyrocketed from only 4,000 cases sold in 2015 to over a halfmillion cases sold in 2019. Under Hainsworth, growth has been aggressive. “We have built or acquired twelve distilleries and two breweries in the last four years,” he says. “Each business proposition has a unique story to tell, whether made with local raw ingredients or an innovation in a category, such as flavored gins.” The company also owns three distillery bars in London, Bristol, and Liverpool, allowing it to engage with consumers

An upcoming product launch that excites Hainsworth is a new “contemporary designed blended whisky” from John Crabbie & Co. to be bottled at the new Edinburgh Distillery called Two Drams; this will complement the Non Aged Single Malt, Crabbie's Yardhead. Also, a recent acquisition, Ironbark Distillery in Australia, will open a new distillery bar in Sydney and introduce more gins made with Australian botanicals. With revenue nearly doubled under Hainsworth’s leadership and sales at record levels, Halewood’s future looks secure as it embarks on new ventures and continues its global expansion into the artisanal world of spirits. CHILLEDMAGAZINE.COM

THE LOCALS

COMPETITION RECAP

Lance Bowman, Chicago, IL

WHOLE LOT OF SHAKIN'

AND STIRRIN’ GOING ON!

THE EDGEWATER SPIRITS SHAKEN & STIRRED COCKTAIL COMPETITION DREW BARTENDERS FROM ACROSS THE COUNTRY TO COMPETE FOR THE TITLE OF MOST ORIGINAL, INSPIRING, AND DELICIOUS RECIPE USING EITHER WÓDKA VODKA OR HARLESTON GREEN SCOTCH.

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Wódka Winners 1st Place Gold Tea-Ki Polski by Lance Bowman Chicago, IL 2nd Place Silver Mother of Dragons by Mariah Stuchlik Vancouver, WA 3rd Place Bronze Beet, don’t kill my vibe by Gavin Nguyen Dallas, TX Harleston Green Winners 1st Place Gold Tally Me Banana by Greg Williamson Charleston, SC 2nd Place Silver Newburgh Sour by Danilo Bozovic Miami, FL Wódka Winner Tea-Ki Polski

“We were overwhelmed with the incredible cocktail entries from these talented bartenders across the United States!” says Daniel Undhammar, vice president of sales for Edgewater Spirits. “We were also truly amazed by the number of entries and tremendously impressed with the inventive, creative, and passionate inspiration behind the bartenders’ cocktail recipes.”

3rd Place Bronze The Gilded Lion by Robin Wolfe San Louis Obispo, CA

Bartenders were tasked with creating one-of-a-kind cocktails using either Wódka Vodka, Edgewater Spirit’s award-winning, high-quality Polish vodka brand or Harleston Green Scotch Whiskey, another of Edgewater’s highly acclaimed expressions made of single malts predominantly from the Highlands and Speyside, and aged between four to five years in oak barrels. CHILLEDMAGAZINE.COM

WHOLE LOT OF SHAKIN' AND STIRRIN’ GOING ON!

Greg Williamson, Charleston SC

Choosing either spirit as a base provided a broad canvas with which the talented bartenders could create imaginative cocktails. “There were some very unique ingredients, very different, mixing with everything from beets to teas, herbs, roots, homemade syrups, shrubs, and more,” explains Undhammar. “The wide variety of excellent entries coupled with such creative and passionate bartenders made the judging process very interesting.” The judges decided on the winning cocktails by looking for inventiveness, creativity, composition of flavors and aromas, presentation, as well as understanding the base spirit and balancing it with the other ingredients. Ability to replicate, present the cocktail to bars, and, of course, bartender inspiration for their recipe were also part the qualifications. Grand-prize winners walked away with $2000 each in cash, with runners up also pocketing other generous cash prizes. “They were all winners to us,” admits Undhammar. “Choosing the grand prize winners was a difficult task in the end. It was a close race, but we feel the six winners had that little extra something.”

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Harleston Green Winner Tally Me Banana

THE LOCALS

ASK A BARTENDER

TIPS FOR MAKING A UNIQUE COCKTAIL,

EVERY TIME

THE BITTER FACTOR: Cocktails are built with five things: alcohol, sweet, sour, and what I call the x-factor (usually a bitter, but can be other things as well),” explains Huff. “When I make a new recipe, I break it down to these categories, and how to make them unique and different. Remembering the x-factor is the big one. Bitters are a bartender’s spice rack, and often are the root to a unique flavor combination. When I’m making a recipe, I will look at my base spirit, my acid (sour), my syrup, and think about manipulating and contrasting the flavors of my other ingredients using bitters. STICK WITH SYRUPS: They are a great way to make a cocktail your own. Start with a 1:1 ratio of sugar and water then add unique ingredients to the mix. Syrups can expand your craft if used in an existing recipe. Once in love with that first combination, it’s like opening a can of worms!

Lucas Huff was exposed to the restaurant business

well before he could even walk, working his way through the family’s restaurants until the age of fifteen. Later, he set out to explore the world of wine and spirits—exploring the synergies and pairings of different flavors, along with the art of fine dining and hospitality. Lucas’ one-of-a-kind charisma and commitment to excellent service make each drink that he creates a unique experience. The Bartender’s Fable, on Instagram, chronicles his cocktail journey, where he posts new trends, flavors, and ingredients while paying homage to the roots of mixology. Through his process and creation, his passionately made drinks tell an irresistible story. Lucas currently mixes timeless cocktails for Bently Heritage Estate Distillery, located in Minden, Nevada, where he is the distillery's events and mixology director. Here are Lucas’ tips for making unique, show-stopping cocktails every time.

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SPICE IT UP: I use a large assortment of peppers in my cocktails. Chipotle, jalapeño, ancho, and even red bell peppers go amazingly in syrups and spirit infusions. Peppers are great with herbs; so use a jalapeño and add some basil to the mix as well. Always remember to deseed! Alcohol will take the heat of a pepper and multiply it. For the winter season, use spices like clove, cinnamon, and nutmeg with your favorite freshly harvested fruits and make syrup with them. Or give a hot buttered rum recipe a try. Holiday cocktails are among my favorite because they are always enjoyed with the best company. PATIENCE IS ESSENTIAL: Don’t get in the dumps if you make a new drink that isn’t well received. I’m constantly creating new things that aren’t right. I see a lot of novice bartenders get discouraged when they can’t seem to get it right, and with that, I say hang in there!

UNCOVER BUSINESS OPPORTUNITIES

March 2-3, 2020 vinexponewyork.com

VINEXPO NEW YORK Jointly organized with

MIX IT UP

CELEBRITY SIPS

BACK IN EARLY HOLLYWOOD DAYS, COFFEE WAS A STATUS SYMBOL. FOR STARS LIKE HUMPHREY BOGART AND AUDREY HEPBURN, COFFEE EQUALED SOPHISTICATION. NOWADAYS, CELEBRITY COFFEELOVERS ARE SPOTTED DAILY, GETTING A FIX AT LOCAL COFFEE JOINTS, JUST LIKE THE REST OF US. HERE ARE SOME BREW-LOVIN’ CELEBS AND THE COFFEE COCKTAILS THEY’D ENJOY. HUGH JACKMAN Hugh Jackman is making the world a better place one cup of coffee at a time. He launched Laughing Man Coffee Foundation to support community and educational development around the world, especially the coffee growers. Cheers to Hugh with a classic Espresso Martini.

LEONARDO DICAPRIO Leonardo DiCaprio created a line of coffee called “Lyon” by La Colombe and donates all proceeds to fight environmental issues. We think Leo should brew up some espresso and enjoy a Coffee Old Fashioned cocktail made with bourbon, chocolate liqueur, simple syrup, and a shot of espresso finished off with a dash of orange bitters.

NORMAN REEDUS Mud fan Norman Reedus who plays Daryl Dixon, in the hit series The Walking Dead, will ‘Wake the Dead’ drinking the so-named coffee cocktail consisting of espresso and a shot of tequila. For more than your average cup of joe, add Patrón XO Cafe, a premium tequila-based coffee liqueur.

HEIDI KLUM The supermodel famously said, “We busy ladies need our coffee fix in the morning. My day doesn’t really start until I’ve had my latte.” Heidi can quickly transform her coffee house fav into a creamy coffee cocktail by adding flavored vanilla vodka and a cream liqueur like RumChata to her cup.

KYLIE JENNER The lavish cosmetics mogul and Keeping up with the Kardashians little sister has a pretty simple go-to coffee order. Her typical fix is an iced vanilla latte from Alfred. Kylie would keep up with the coffee cocktail trend simply by sipping Café Agave Spiked Cold Brew Canned Coffee.

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MILEY CYRUS Vegan Miley Cyrus is typically seen getting a nonfat white mocha, no whip. Miley can convert her daily cupped-lightning to veganfriendly Irish Coffee by adding Irish whiskey and substituting dairy with oat milk or cashew milk, and vegan whipped cream.

ÂŠ 2019 123 Spirits, LLC. Photo ÂŠ Michael Elins

The Man Behind the Brands

123spirits.com EU Organic

ADVANCED MIXOLOGY

DRINK IN HISTORY

KIR ROYAL INGREDIENTS

5 oz. Champagne, chilled 1 oz. crème de cassis or Chambord PREPARATION

Add Champagne to a flute. Top slowly with crème de cassis.

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KIR ROYALE In search of a politically insurgent-themed cocktail? Look no further. By Lanee Lee

very cocktail has its origin story, but the Kir and its bubbly cousin Kir Royale (pronounced kur roy-AL), might be the most dramatic. According to legend, both cocktails were named for Canon Felix Kir, a Catholic priest and hero of the French resistance during World War II.

that they could, at least, pretend was their beloved Burgundian red wine.

The story goes that when the Nazis marched into his hometown of Dijon, Burgundy, he not only stayed behind to help prisoners escape from a nearby camp but also worked to keep locals’ spirits up when the Nazis stole their cherished red wine.

Today, you don’t see the Kir (white wine and blackcurrant liqueur) on cocktail menus, but Kir Royale (Champagne with blackcurrant liqueur) has remained a favorite around the world. With its pretty, pale plum color and effervescent nature, the Kir Royale is usually a special occasion drink, especially in Europe.

As a true ‘necessity is the mother of invention’ tale, the priest nearly turned water into wine. He took the local dry white wine, Aligoté, and added creme de cassis, a local blackcurrant liqueur, to it. Why? Well, when you mix the liqueur with white wine, it looks almost like red wine. Townspeople were thrilled to have a substitute

Kir’s actions, including the incredible cocktail ingenuity, earned him a Legion d’Honneur (akin to a U.S. military Purple Heart Medal) in France. He also served as Dijon’s mayor from after the war until his death, twenty-three years later.

For a twist on the traditional Kir Royale, you can swap out the cassis liqueur with a raspberry, peach, or grapefruit liqueur. And the variations go on: a Cider Royal is cider plus cassis, a Cardinal is red wine plus cassis, a Tarantino is beer plus cassis.

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ADVANCED MIXOLOGY

rosemary

FOOD KNOW-HOW

The scent and taste of rosemary are unmistakable once you’ve experienced them. Native to the Mediterranean, rosemary is a member of the mint family. The gentle, slightly citrusy, pine-like aroma is therapeutic and refreshing. By turns woodsy and earthy, citrusy and piney, rosemary enlivens both culinary and spirituous endeavors. During the winter seasons, when the scent of pine wafts through the air, rosemary finds a particularly welcome home with gin, whose pine-like juniper component marries with similar elements in this versatile herb.

PREPARE TO BE EMPRESSED INGREDIENTS

1 ½ oz. Empress 1908 Gin ¼ oz. Italicus ½ oz. lime juice ½ oz. rosemary-infused simple syrup* PREPARATION

Shake ingredients in an ice-filled tin ice. Strain into a chilled coupe. Garnish with a sprig of rosemary. *Rosemary simple syrup: bring ¾ cup sugar, ¼ cup rosemary, and ¾ cup water to a boil in a small saucepan, stirring to dissolve sugar. Remove from heat and let sit 20 minutes. Strain into a jar, cover, and chill.

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LEB

R AT I N G

MODERN

200 TASTE FU L

YEA

CLASSICS

ADVANCED MIXOLOGY

IN THE KNOW

COCKTAIL DRIVEN FOOD MENUS By Colleen Thompson COCKTAILS NOW HAVE A PLACE AT THE DINNER TABLE. THE DEPTH OF FLAVORS THEY BRING ARE NOT FOUND IN WINE OR BEER. AS MORE BARMEN AND CHEFS COLLABORATE AND COMBINE THEIR SKILLSETS, WE SEE THE EVOLUTION OF MORE INNOVATIVE COCKTAIL-DRIVEN MENUS. “The most exciting thing about pairing cocktails with food is the endless possibilities achievable with some creativity. Depending on the style of food you are working with, it provides a beautiful, unique canvas for big, bold flavors,” says Bar Kismet owner and mixologist Jenner Cormier. Cocktails are now being paired with specific dishes to enhance and complement their flavors. Think raw scallop or branzino with olive oil and acid, maybe a touch of heat paired with a sherry focused cocktail. New Orleans Sobu bar chef, Amanda Thomas, pairs her passion fruit Secret Ingredient cocktail alongside stuffed, roasted autumn acorn squash. “The tart flavors of the passion fruit highlight the cranberry infused Louisiana cane syrup, while the earthy notes from the honey mustard and the rum play with the sage and squash allowing the quinoa to hold its nutty flavors,” explains Thomas. Shige Kabashima, who recently opened NR in NYC after the success of ROKC in Harlem adds, “When Japanese people go out for fun, they eat tsunami (small dishes),

while they are drinking at the same time and they end their night with a bowl of ramen for shime (closure).” With this in mind, NR house cocktails are inspired by overlooked and under-appreciated vegetables and spices admits Kabashima. For instance, a green tea highball is matched with Japanese fried chicken. A cocktail made using mezcal, tomato, house vinaigrette, clam, and wasabi is paired with oysters. He pairs cocktails made with a tomato shochu, clarified tomato water, green tomato jam, and lemon with his vegetable ramen, which includes kombu and shitake mushroom broth mixed with house miso, and topped with truffle oil, king oyster mushrooms, brussels sprouts, corn, seaweed, scallion, and pink pepper. “I get excited when I think about each ingredient and the way they play with each other. I love taking the subtle flavors and figuring out how to enhance them without removing the spotlight from the star of the show,” says Thomas. “I can’t get enough of the opportunity to learn about different flavors from around the globe and challenging myself to try things I’ve never thought of or had.”

REMEMBER THESE 5 TIPS WHEN PAIRING COCKTAILS WITH FOOD 1. Don’t overlook portion size. “In a lot of cases, cocktail pairings take place through tasting menus which tend to include multiple courses, consuming multiple full portion cocktails is a slippery slope and never a good idea,” says Cormier. “Keep the total volume of cocktails on the smaller side, which means choosing glassware sizes strategically. Keep

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it small and concise. Thrift stores tend to have tons of old smaller port, sherry glasses that work perfectly.” 2. Don’t overthink your pairings. Don’t mash or mirror the flavors and over or underwhelm your palate. Look at subtle notes and what plays well with them.

PAIRS WELL WITH RAMEN NOODLES, BRAISED PORK BELLY, OR KARAAGE (JAPANESE FRIED CHICKEN).

PAIRS WELL WITH ROASTED ROOT VEGETABLES, BARBECUED RUBS, OR BLACKENED FISH.

Photos by Jessica Emin

PAIRS WELL WITH GRILLED SEAFOOD, OYSTERS, AHI TARTAR, SCALLOPS, OR CEVICHE.

POOLSIDE FASHION

PISTACHIO COCKTAIL

SECRET INGREDIENT COCKTAIL

Created by Jenner Cormier

Created by Shige Kabashima

Created by Amanda Thomas

INGREDIENTS

1 ½ oz. vodka ½ oz. Bianco Vermouth ½ oz. pineapple weed liqueur ½ oz. black plum shrub ½ oz. fresh lemon juice Soda water (to top)

1 ½ oz. dry gin ½ oz. Campari 1 oz. Pistachio cream* .6 oz. Clementine

1 ½ oz. Three Roll Dark Rum ¾ oz. passion fruit ½ oz. lemon juice 1 tsp. yogurt ¼ oz. honey Dijon mustard ¼ oz. honey Shaved nutmeg (for garnish) Edible flowers (for garnish)

PREPARATION

Place all ingredients (minus soda water) in a shaker and shake hard for 8-10 seconds. Strain contents into a tall glass over ice. Top with soda, garnish with pineapple, sage, and a paper straw.

PREPARATION

Combine ingredients in cocktail shaker with ice. Shake and strain into glass over new ice. *Pistachio cream: blend pistachio with milk and heat in pan over low temperature with sugar for one hour. Store and chill in fridge.

PREPARATION

Combine ingredients in cocktail shaker with ice. Shake and strain into glass over new ice.

3. Don’t be afraid to mix it up; wine or beer-centric cocktails are a great idea; think low intervention wines, funky old-world apple ciders, or even local dessert wines.

including lower ABV cocktails that play well to the flavors of your dishes. Fortified wines like sherry and vermouths are a great starting point—they tend to be fairly flexible in pairing scenarios.

4. Play with alcohol content; 40% ABV and spirits don’t always have to be the star of the show. Try

5. Don’t focus on what you’ve always been told. Rules can be broken.

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ADVANCED MIXOLOGY

CRAFTING COCKTAILS

BLOOD SAND & THE CLASSIC COCKTAIL AND ITS X-FACTOR

By Joseph Luparello

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CHERRY HEERING HOLDS A SPOT AS ONE OF THE OLDEST CHERRY LIQUEURS IN THE WORLD. BACK IN 1818, PETER FREDERIK SUHM HEERING, A SUCCESSFUL DANISH GROCER, OWNED A CELLAR SHOP IN COPENHAGEN. HERE HE CONJURED A LIQUEUR REFERRED TO AS “HEERING’S CHERRY CORDIAL.” Within only a few decades, the cherry for this world-class, wonderfully dry, cordial’s presence was escalated versatile liqueur; if Cherry Heering is worldwide and primed for the unavailable, don’t make a Blood and bartending world. This original “cherry Sand.” brandy,” known as Cherry Heering, serves as the x-factor for countless Most bartenders agree. “Everyone legendary cocktails. In 1915, the first has a preconception of the Blood and Sand,” explains Singapore Sling was made with Cherry The Blood and Sand, Allie Doughty, bar manager at Distilled Heering, by Mr. Ngian what an amazing & American Whiskey. Tong Boon. Then, drink—a flavorful play “Don’t have blood five years later, the between sweetness orange juice? No creation of another problem. Add four classic cocktail, of Cherry Heering, the Blood & Sand. herbal notes of sweet dashes of Angostura bitters. Don’t have This classic uses vermouth, and fruity Cherry Heering? No Cherry Heering as an essential ingredient. acidity of orange, with problem. Don’t work The recipe calls for scotch as a connecting at bars that don’t one part Cherry base. It’s a classic that have it on their back bar!” Heering liqueur, one part scotch, one part pleasantly comes back into my mind when The ruby-red liqueur sweet vermouth, and one part orange recommending drinks.” is brought to U.S. back bars these days by juice. Shake; strain; Philip Bischoff, Four Royal Dutch Distillers, and garnish with an Seasons, Bangkok. (a subsidiary of orange peel. “The De Kuyper Royal first time I tried making a Blood & Sand was from a Distillers, the owner of the world’s recipe I found in The Savoy Cocktail largest premium cocktail liqueur brand Book,” says Takuma Watanabe, head stationed in the Netherlands). bartender at Angel’s Share, NYC. “I found the recipe to be very well- Just recently, in July of 2019, Cherry balanced in alcohol, sweetness, and Heering was awarded one of the most aroma, especially with use of Cherry sought after accolades in the world of spirits from Tasting Awards at the Heering liqueur.” International Spirits Challenge (ISC). Intriguingly, the cocktail name “Blood “This prestigious award will convince and Sand” is derived from a Hollywood even more consumers and bartenders classic 1922 silent film with the same of our first-class liqueurs that are the title and takes place in a bullfighting essence of great-tasting cocktails,” expects Peter Iglesias, chief operating arena. officer for Royal Dutch Distillers. “Our In an addendum to his The Essential global company vision is to ‘Own the Cocktail, Dale Degroff cites the sheer Cocktail.’ We want to show people importance of Cherry Heering to this across the world that making delicious cocktail and what the liqueur brings to cocktails does not have to be complex the table. He quotes, “There are some or difficult. With our premium liqueurs products whose best brand is not a and our easy recipes, everybody can matter of dispute, and cherry liqueur build, shake, or stir a great cocktail in is one of them. There is no substitute seconds.” CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

NEWS IN BREWS

Blackjack & Beertenders

STONY CREEK BREWERY

By Mathew Powers

A brewery located in a casino? Casinos have long been home to first-class restaurants and bars, so why not? Connecticut’s Foxwoods Casino has an operating brewery onsite named Stony Creek Brewing. “It gives our guests at Foxwoods the opportunity to see a working brewery firsthand,” explains Andy Schwartz, brewmaster. “For many casino guests, this is a new experience, and it’s a unique chance to see a brewer behind the glass making beer and get the opportunity to try something fresh at the brewery’s bar.” Along with the casino crowd, Stony Creek also benefits from operating a brewery onsite since it’s a satellite location that is in addition to its larger, first spot found along the Branford River. “It allows us the opportunity to test and innovate new beer recipes on a small

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professional brewing system,” says Schwartz. “Our brewers can create multiple batches of a new beer and quickly and effectively get feedback from our customers.” Of the roughly twenty Stony Creek beers available at the brewery, the most popular have proven to be the three or four made at the casino. The Stony Creek bright orange poker chip logo helps fans to recognize the house beers. Some of the favorites arriving from the Branford location include flagships such as La Garza Laid Back Lager, Dock Time Laid Back Amber Lager, Ruffled Feathers Hazy IPA, and Cranky IPA. “Since we see an exciting mix of clean lagers and more flavorful IPAs in demand, it tells us there’s a great deal of novice beer drinkers who are just starting to explore craft beer and also plenty of passionate craft beer drinkers that like it juicy and hoppy,” says Schwartz.

Of course, having a brewery at a casino also gives the freedom to offer whimsical beer creations, such as fun beer cocktails. “Each cocktail is designed onsite by our innovative ‘beertenders’ and handcrafted in front of you,” notes Schwartz. “We have some really unique drinks, including the Garzarita, our Margarita made with our La Garza Mexican Lager and hop-infused simple syrup; the Ruffled Lemonade which blends our Ruffled Feather Hazy IPA with tart pink lemonade; or the Cranky Tea Party which mixes our Cranky IPA with Irish whiskey and green tea. Our staff is constantly creating new beer cocktails.” The two-floor, 7,100-square-foot brewpub also offers a food truck menu and gives tours of the brewery that include samplings fresh from the fermentor.

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CHILLED 100 BARTENDERS

Our Chilled 100 Ambassadors are known for creating signature cocktails that showcase ingenuity and craftiness. Chilled recently teamed up these innovative mixers with Broken Shed Vodka to showcase the local New Zealand ingredients that make up the spiritâ&#x20AC;&#x2122;s clean and crisp flavor. Here are just some of the Chilled 100 Broken Shed Vodka cocktails that are attainable luxury in a glass.

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BROKEN SHED VODKA COCKTAILS

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HYPERBALLAD

recipe on page 60

F I N I S H E D I N K E N T U C K Y B O U R B O N A N D N E W A M E R I C A N OA K BA R R E L S

SUPERB EXCLUSIVELY COPPER POT-DISTILLED. NON CHILL-FILTERED. NO ADDED APPLE FLAVORS OR ESSENCES. NO ADDED BOISÃ&#x2030; (OAK FLAVOR OR INFUSION), OR CARAMEL COLOR.

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6 PM IN WANAKA CREATED BY JC CROSA OF HANK’S OYSTER BAR

“The inspiration behind this cocktail was the freshness of the vodka and hibiscus together. That’s what I imagine a sunset being like at Lake Wanaka—refreshing and extremely appealing.” INGREDIENTS

2 oz. Broken Shed Vodka /2 oz. Giffard Pamplemousse 1 /2 oz. hibiscus cordial 3 /4 oz. lemon juice 1 egg white 1 spritz orange blossom water (for garnish) Hibiscus dust (for garnish) 1

PREPARATION

Reverse dry shake ingredients and strain into a coupe glass. Garnish and serve.

THE FURY CREATED BY DEREK PALMER OF GORDON RAMSAY STEAK BALTIMORE

“When I think of New Zealand, I think of amazing, unspoiled vistas and a beautiful landscape. I think Broken Shed Vodka exemplifies that natural world with a crisp, clean flavor that works extremely well when mixed in cocktails. I wanted to bring in fresh floral and herbal elements to complement the vodka.” INGREDIENTS

1 1/2 oz. Broken Shed Vodka 1 oz. Aperol 1 oz. fresh cantaloupe puree 1 /2 oz. honey lemon simple syrup 1 egg white Mint sprig (for garnish) Cantaloupe medallion (for garnish) PREPARATION

Shake all ingredients with ice. Strain into a coupe glass and garnish.

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OUT OF THE WHEY CREATED BY KELLY MINTON OF SOUL GASTROLOUNGE

“I wanted to work with the unique distillate from whey and take on a popular spirit-free Asian drink, cheese tea, which seemed like a good step. The texture from the milk foam lends to the creamy characteristic of Broken Shed Vodka.” INGREDIENTS

2 oz. Broken Shed Vodka 3 /4 oz. Aperol 3 /4 oz. strawberry-infused Cocchi Americano* 3 dashes orange bitters 2 dashes saline Honey-jasmine milk foam** Orange peel (for to garnish) PREPARATION

Add ingredients to mixing glass, stir; strain into a chilled Nick and Nora glass; top with milk foam and garnish with an orange peel. *Strawberry-infused Cocchi Americano: sous vide 1-pint strawberries and 750ml Cocchi Americano at 140 degrees Fahrenheit for 4 hours. **Honey jasmine milk foam: Combine 1 tsp. xanthan gum, 2 oz. honey syrup (1:1), 4 oz. strongly-brewed Jasmine Tea, and 6 oz. coconut milk in a blender; blend on high for one minute. Add 1 tbsp. Versa Whip and continue to blend for another minute. Either spoon directly onto cocktail or hold under pressure with NO2 in an iSi for future use.

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@cafeagave www.cafeagave.com

Gourmet coffee spiked with premium alcohol.

Please drink responsibly.

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HYPERBALLAD CREATED BY JENN HARVEY OF TEMPLE BAR

“Brought to you by listening to Bjork on a crisp fall day.” INGREDIENTS

1 1/4 oz. Broken Shed Vodka 1 /2 oz. La Pinta Pomegranate 1 /4 oz. lemon juice 1 /4 oz. orgeat 1 /4 oz. Crimson Berry Tea 1 egg white 2 dashes Angostura Aromatic bitters Dried tea leaves (for garnish) PREPARATION

Combine all ingredients in a shaker. Dry shake, add ice, and shake again. Double-strain into a coupe glass. Garnish with dried tea leaves.

SOUTH ISLAND SELTZER CREATED BY ZACH MCGRATH OF THE MUSIC CENTER

“This year has been the year of the spiked seltzer. The global palate has turned its attention toward simplicity, mixing fine spirits with a few delicious, uncomplicated ingredients to create straightforward and refreshing cocktails. I wanted to pay homage to the year of the spiked seltzer by putting a floral twist on the classic vodka soda.” INGREDIENTS

2 oz. Broken Shed Vodka 1 oz. freshly squeezed lime juice 1 oz. hibiscus simple syrup 6 oz. seltzer water Rose water mist Lime wheel (for garnish) Edible orchid (for garnish) PREPARATION

Build in glass, spritz with a rose water mist, and garnish with a lime wheel and edible orchids.

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DESTILLARÉ INTENSE CAFÉ, MEZCAL, LIME, MEXICAN COCA-COLA SYRUP REDUCTION, LIGHTLY SALTED BRANDIED CHERRY

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THAT'S THE SPIRIT

Meet William “BAT” Masterson the man, the myth, the legend, the rye. By Michael Tulipan

The American Old West is full of colorful personalities. Still, few can rival one William “Bat” Masterson, whose eclectic life took him from Quebec, Canada to the rough Wild West, to a life-capping career at a New York City newspaper. Along the way, he was a buffalo hunter, scout for the United States army, law enforcement officer, gunslinger, gambler, and finally celebrated journalist. Equally unique, Masterson’s Straight Rye Whiskey celebrates Bat’s outsized legend, which Sean Cronin, senior brand manager at Deutsch Family Wine & Spirits, says, “is named in homage to the man, the myth, the legend.” Masterson’s is one of just a handful of 10-year-old ryes on the market today. It’s crafted in small batches, made exclusively from 100% rye whiskey using rye grown in the Pacific Northwest, and Rocky Mountain glacial water. The distillery pays special attention to the quality of the grain. “We choose only rye that exhibits the perfect combination of weight,

plumpness, and rich, earthy fragrance,” explains Cronin. “These key characteristics, along with our meticulous distillation process, give Masterson’s Rye uniquely smooth taste.” The rye is distilled in an old-fashioned pot still then aged in charred white oak casks for just over ten years, resulting in genuinely exceptional whiskey bottled at 45% ABV. Masterson’s graceful clear glass bottle is designed to showcase the rye’s vibrant amber color, and the shape helps it stand out on the shelf. The label design evokes a turn of the century newspaper article, complete with Bat’s photo, reverence to his nearly twenty-year latecareer stint as a sports columnist for the New York Morning Telegraph.

flavor profile, a trace of pepper and spice, along with a soft, lingering sweetness. Cronin recommends enjoying it neat or over a large cube of ice. He also suggests Masterson’s will make an excellent Sazerac. Bat Masterson lived many lives and rose to legendary status thanks to his recounting of the Wild West while a newspaperman. Hollywood reignited interest in his life years later, in movies and television spots that dramatized his exploits. Capping the legend, Masterson’s Rye offers the ultimate tribute to its namesake’s spirit and is sure to introduce both man and whiskey to a whole new generation of admirers.

A limited release rye, Masterson’s is created with the utmost care and makes for a great sipper. It has a distinctive

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SHAKING AND STIRRING

1757 CINZANO VERMOUTH, ROSSO AND EXTRA DRY Paying tribute to the founding of the Cinzano brothers’ original Turin bottle shop, the premium Rosso and Extra Dry vermouths evolved to serve the ever-growing world of mixology. Herbalist and master blender Bruno Malavasi took his cues from how Giovanni and Carlo Cinzano blended botanicals, local herbs and spices, and local wines to create their iconic brand.

NEGRONI TWIST Created by Erik Lorinz INGREDIENTS

1 oz. 1757 Vermouth di Torino Rosso 1 oz. Campari 1 oz. Bulldog gin Cardamom essence Orange slice (for garnish) PREPARATION

Chill glass with ice. Pour ingredients into a chilled mixing tin; strain. Garnish with a slice of orange peel. Spray the rim of the glass with the cardamom essence. Serve immediately.

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LAUNCHES

JÄGERMEISTER COLD BREW With its new Cold Brew offering, Jägermeister stays true to its brand iconography as a high energy, fun-to-drinkwith-friends spirit. The traditional Jäger recipe of 56 herbs, blossoms, fruits, and roots gets an intense kick from Arabica coffee and cacao. With the surprising, new profile, Jägermeister appeals to the next generation of drinkers.

NIGHT CAP

Created by Cody Goldstein of Muddling Memories INGREDIENTS

20 oz. Jägermeister Cold Brew Coffee 10 oz. sweet vermouth 2 dashes Angostura bitters Coffee beans Cinnamon stick Star anise Dehydrated lemons PREPARATION

Combine ingredients in a Mason jar. Infuse for an hour; strain. Pour 3 oz. into a mixing glass; fill with ice. Stir for 10 rotations; strain into rocks glass with large ice cube. Express and garnish with an orange peel.

EL MAYOR CRISTALINO With Cristalino, El Mayor Tequila adds a new iteration to its stable of products. This crystal clear añejo tequila is filtered using ultrafine charcoal to create the “clear” quality. Made from estate-grown 100% blue agave, the new bottling offers the familiar warmth and complexity of true añejo tequila with the vibrancy and transparency of a blanco. Oak and vanilla blend seamlessly with herbal and citrus notes.

MEXICAN CHOCOLATE COFFEE INGREDIENTS

1 ½ oz. El Mayor Cristalino Tequila ½ oz. Irish cream liqueur ½ oz. coffee liqueur ¼ oz. Ancho Reyes Chile Liqueur ¼ oz. crème de cacao PREPARATION

Place all ingredients in a mixing tin and shake with ice. Strain into Highball glass with no ice. Garnish with powdered cinnamon and whipped cream.

HILL BILLY VINE BOURBON Hill Billy’s newest addition to its award-winning portfolio adds a burst of subtle sweetness to its bourbon. American Muscadine grapes contribute grape, dried fruit, and cranberry flavors to this whiskey’s 78% corn, 19% rye, and 4% malted barley mash bill. The result is bourbon that finishes smooth with a sweet and dry oaky kick.

HILL BILLY VINE-GRIA INGREDIENTS

2 oz. Hill Billy VINE Bourbon 6 oz. Sangria mix Fresh fruit Orange slices (for garnish) PREPARATION

Serve ingredients over ice. Top with a splash of Sprite and garnish with orange slices.

DOROTHY PARKER ROSE PETAL GIN Coinciding with Dorothy Parker’s 125th birthday, the release of New York Distilling’s Dorothy Parker Rose Petal Gin pays tribute to its eponymous inspiration. Starting with the original Dorothy Parker bottling, this pink gin attains its color from an infusion of red and pink rose petals, as well as elderberries (a key botanical). The rose aroma mixes gently with hibiscus notes and offers a sweet, creamy finish.

ROSE PETAL SOUR

Created by Marissa Mazzotta Beverage Director, The Shanty at New York Distilling Company INGREDIENTS

2 oz. Dorothy Parker Rose Petal Gin ¾ oz. simple syrup ¾ oz. lemon juice Dash of Angostura bitters PREPARATION

Shake with ice and double-strain into a coupe-style glass. Serve up with a lemon wheel.

DEWAR’S CARIBBEAN SMOOTH WHISKY Scotland meets the Caribbean in Dewar’s newest offering, dubbed Caribbean Smooth. Dewar’s whisky finished in Caribbean rum barrels, a process that results in a slightly sweet, well-rounded, extra smooth offering. A versatile brown spirit that can crossover from day to night, summer to fall was the impetus behind the product.

DEWAR’S CARIBBEAN SMOOTH COCONUT HIGHBALL INGREDIENTS

1 ½ oz. Dewar’s Caribbean Smooth ½ oz. lemon juice ½ oz. coconut syrup 3 oz. soda water Slapped mint sprig and lime wheel (for garnish) PREPARATION

Add whisky, lemon juice, and syrup to chilled, ice cube-filled Highball glass. Add soda water. Stir ingredients from the bottom upwards to mix thoroughly; garnish.

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CONNECTING BARTENDERS TO REGULARS Download Tending on the App Store and Google Play

Trying to appreciate the simple things in life can be tricky. Let’s consider a pause from our crazy lives and taking a moment to recognize our accomplishments last year, however small. Be thankful for health, job, family, and friends; these are the reasons we keep going strong. Valuing simple pleasures like the smell of fresh coffee, the warming effect from a sip of whiskey, prideful feelings after mastering a recipe, and being inspired by

others’ stories fill the pages of this issue of Chilled. Life doesn’t have to be complicated if we choose to keep it simple. Our iconic cover star, Humphrey Bogart, was known to enjoy the simple things in life—a hotdog at a ballgame, the smell of the sea, and of course, a good cocktail. And if Bogie could taste one of his award-winning spirits, we think he’d be quite pleased indeed.

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The Beginning of a

Beautiful Friendship Bogart Spirits By Mathew Powers | Photos courtesy of the Humphrey Bogart Estate. humphreybogart.com

BOGART SPIRITS PAYS TRIBUTE TO THE ICONIC ACTOR HUMPHREY BOGART. HIS WORK IN CLASSIC FILMS SUCH AS CASABLANCA AND THE MALTESE FALCON LED THE AMERICAN FILM INSTITUTE TO NAME HIM THE GREATEST MALE SCREEN LEGEND OF ALL TIME. BUT, THERE’S MORE TO BOGART THAN JUST HIS ACTING. AND, THERE’S MUCH MORE TO BOGART SPIRITS THAN JUST HIS NAME.

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Born in New York City in 1899, Humphrey Bogart was a true Renaissance man. He served in the U.S. Navy during World War I, competed as a race-winning sailor with his Santana yacht, and was also a masterlevel chess player and scratch golfer. Bogie’s marriage to actress Lauren Bacall, an icon in her own right, is still considered the greatest Hollywood romance of all time. Interestingly, it was Bacall who would jokingly confer a famous nickname on Bogart and his tightknit group of friends. When the group, including Bogart and a young Frank Sinatra, returned from a long weekend in Las Vegas, Bacall remarked that they looked “like a g*d-d*mn rat pack.” And so the Rat Pack, which Sinatra would take over after Bogie passed away, was born. Bogart developed his passion for cocktails in New York City speakeasies during Prohibition, which led him to say: “I defend my American right to take a drink when I feel like it.” This great quote is featured on every label of Bogart’s Whiskey. The only thing better than the beautiful label and the cool quote? The whiskey itself. This artisanal, small-batch whiskey has won numerous awards, including a gold medal at the 2019 San Francisco World Spirits Competition and a best-in-class gold medal at the last two Whiskies of the World competitions. Each of the four varieties of Bogart Spirits features one of the man’s quotes, including “all you owe the public is a good performance,” which speaks to Bogart’s belief that the quality of his work is of paramount importance. He also thumbed his nose at the major studios by becoming the first actor to create his own production company; he didn’t shy away from a challenge. So, rather than license his name to an existing brand, the Humphrey Bogart Estate knew what it had to do: Craft the highest-quality spirits at its own distillery. Stephen Bogart, only son of Bogie and Bacall, “always emphasizes that the number one mission of the Humphrey Bogart Estate has to be the protection and promotion of Humphrey Bogart’s legacy,” explains Humphrey Bogart Estate CEO Robbert de Klerk. “Once we decided to build our own brand, we knew we needed to find the perfect partner. We found that partner in ROKiT Drinks, which was co-founded by John Paul DeJoria and Jonathan Kendrick. The combination of Mr. DeJoria’s unparalleled success with the Patrón brand and Mr. Kendrick’s unmatched entrepreneurial drive makes ROKiT Drinks the perfect partner for our Bogart Spirits venture. Both men grasped immediately that the combination of a highquality craft spirit with the iconic Bogart branding would have global appeal.”

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“I have character in my face. It’s taken an awful lot of late nights and drinking to put it there.” Humphrey Bogart When bartenders pour a drink from a bottle that pays tribute to the original leader of the Rat Pack, they can be sure that “the liquid inside each bottle is as legendary as the man it honors. An awardwinning spirit that we make by hand in our own California craft distillery fills each one our bottles,” proclaims Kendrick. So far, cocktail enthusiasts seem to agree. Bogart’s is showing up in more and more places around the U.S., and it has already begun to expand internationally. When asked to explain the rapid growth of the Bogart Spirits brand, John Paul DeJoria responded with a question of his own: “Who wouldn’t want to get their hands on a bottle of Bogart’s Bourbon?”

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By Mathew Powers

The Premium World OF

Drinks THEY SAY YOU GET WHAT YOU PAY FOR. WELL, IN RECENT YEARS, IMBIBERS HAVE INCREASINGLY BOUGHT INTO THAT PHILOSOPHY BY WILLINGLY SPENDING A FEW EXTRA DOLLARS TO ENHANCE THEIR DRINKING EXPERIENCE. Indeed, during the heart of the 20th-century, Americans largely grew enamored with mass-produced goods. American television had only a few channels, but more was better, and everything was in excess. Who can forget every McDonald’s sign that bragged about how many burgers it sold? Mass production meant power and success and reliability—terms that resonated with the Baby Boomer generation. BUT THINGS HAVE CHANGED.

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onsumers today care about fresh ingredients, terroir, tradition, and handcrafting. Consider, for example, Tequila Bribón. Three generations of family distillers that have always relied on authentic ingredients harvested by hand, as well as using a proprietary strain of yeast developed by the family itself. Meanwhile, Balcones in Texas has a pot still whiskey with a mash bill comprised of roasted blue corn, wheat, and rye, all grown locally. What’s more, by incorporating quality ingredients, advanced aging techniques, and high-end packaging, for instance, spirits from tequila to rum are offering high-quality expressions, fueling premiumization in the liquor industry. “Drinkers are more willing and accepting of higher prices for premium spirits, wines, and craft beers for a couple of reasons. First is the ‘farm to table’ movement. This movement in the industry is responsible for changing the consumer mindset when it comes to alcohol. Many now feel it is better to have something smaller and less readily available, of better quality, that may come at a higher cost but is produced sustainably than to have something mass-produced that has more name-brand recognition. As restauranteurs, we witness this on a daily basis. Another reason is the ever-increasing importance of consumers prioritizing sustainability and seeking that out specifically before purchasing or trying a new product,” says Jeff Shull,

general manager of restaurants at the Conrad Chicago. Moreover, when a person purchases an enticing spirit or discovers a well-executed drink, he or she can share their precious finds on social media. In fact, at the time of writing this article, nearly 7.1 million posts have been published on Instagram with the whiskey hashtag. In short, the quest for excellence in social media shares has helped motivate people to find high-quality spirits. Craft distilling has grown into a multi-billion dollar industry in the United States with roughly 1,850 craft distilleries in operation (as of 2018), and everything from total sales and market share to investment has increased—with approximately 30% increase of craft spirit sales from 2017 to 2018. And it’s part of the beer story, too. Despite a decline in overall beer sales, craft beer sales are climbing, now accounting for nearly 25% of the $114 billion industry. Craft brewers also grew their share of beer volume while the overall beer production dropped 1%, according to the Brewers Association. Premium, crafted, high-quality spirits do cost more. But, those who appreciate the finer things in drinking life understand that connoisseurship and frugalness hardly go hand-in-hand. It’s not a sacrifice; it’s willingness—a willingness to pay more for a better drink. CHILLEDMAGAZINE.COM

Extraordinary Elevating the Ordinary to the

Photos courtesy of The Perfect PurĂŠe

New Flavors Expand the Range of Cocktail Possibilities

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In the culinary world, as well as in the world of cocktails, it’s no secret that consumers’ palates will change and evolve. Today, the expectation is high for the use of sophisticated and quality ingredients. From craft-loving Millennials to choosy connoisseurs, Generations X through Y agree that premium ingredients are key to making an impressively crafted cocktail. Discerning consumers pay more and expect more. As a result bartenders will not only mix with quality ingredients, they understand that fresh, innovative, and prevalent flavors are essential to crafting a pleasing and popular cocktail. Premium frozen fruit purees, zests, and blends help bartenders to incorporate high-quality fruits, herbs, and spicy flavors into their cocktails. Current taste preferences lean toward spicy or savory ingredients; flavors that stir up the senses.

Must Mix Seasonal Favorites LA ROJITA INGREDIENTS

1 ½ oz. Tequila Cazadores Blanco ¾ oz. orange curaçao ¾ oz. The Perfect Purée Red Jalapeño Puree ¾ oz. lime juice 1 oz. simple syrup PREPARATION

Combine all ingredients with ice. Shake, and serve on the rocks with a chili salt rim. Garnish with lime and a red jalapeño slice.

“The American palate has an obsession with heat,” says Michele Lex, co-president, chief marketing officer, and co-owner of The Perfect Purée of Napa Valley. “Our latest flavor, Red Jalapeño Puree, reflects our penchant for elevating the ordinary to the extraordinary as we perfected this flavor with a touch of rice vinegar. It’s love at first taste with brazen tangy heat.” Red Jalapeño Puree blends well with many spirits, particularly with high-quality tequila and mezcal. Another “in the now” flavor is ginger. The warmth and distinct taste of real ginger adds a dynamic flavor to drinks, desserts, and more. With this trend in mind, The Perfect Purée introduces its new Peach Ginger blend. “Peach Ginger blend is a sophisticated flavor that combines the familiar with the adventurous,” explains Lex. “It takes the classic yellow peach to new heights with the addition of bold ginger and citrus juices. Authentic and effortless, this blend is sure to satisfy customers with a taste that is both comforting and daring.” Peach Ginger blend adds a seasonal warming effect to the classic Mojito. The blend also lends itself nicely to another in-demand trend, low ABV, or no ABV cocktails with a Peach Ginger Fizz. Mixologist Manny Hinojosa enthusiastically uses the two new flavors in his beverage creations. Give these warm and spicy flavors a mix.

NO MORE THYME INGREDIENTS

PREPARATION

1 ½ oz. gin ½ oz. The Perfect Purée Peach Ginger blend ½ oz. simple syrup ½ oz. fresh lemon juice Club soda Pinch of black pepper

In a cocktail shaker; combine all ingredients with ice except club soda, shake well. Serve on the rocks in a Collins glass, top with club soda. Garnish with a lemon peel. CHILLEDMAGAZINE.COM

THE GOOD, THE BAD & THE UGLIER INGREDIENTS

1 ½ oz. Tequila Cazadores Blanco ½ oz. mezcal blanco ½ oz. Aperol 1 oz. The Perfect Purée Red Jalapeño Puree ¾ oz. fresh lime juice ¾ oz. agave syrup

PREPARATION

In a cocktail shaker, combine all ingredients with ice and shake well. Serve on the rocks in a double Old Fashion glass with chili salt rim, orange peel, lime peel, and lemon peel.

Foodservice professionals, start planning your 2020 menus now with complimentary samples of Red Jalapeño Puree and Peach Ginger blend. Complimentary sample boxes of The Perfect Purée’s flavors are always available to qualified foodservice professionals at www.perfectpuree.com/chilled

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PEACH GINGER FIZZ INGREDIENTS

1 oz. The Perfect PurÃ©e Peach Ginger blend Club soda 1 lemon wedge (for garnish) 1 peach slice (for garnish) PREPARATION

Combine Peach Ginger blend and club soda. Garnish with lemon peel and peach.

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ADVANCED MIXOLOGY

IN THE KNOW

By Joseph Luparello

Brandy Unshackled America’s original spirit thrives merica’s first experience with distillation took place in 1640, with brandy as the initial recorded spirit. Today, Copper & Kings American Brandy Co. seizes the opportunity to evolve the classic and fuses it with modern American culture and energy. Their spin on American Brandy sends the adventurous drinker on a journey free of narrow, provincial dogma, and onward toward a liberating selection of the diversity of continental American fruit, barrel finishes, and rock and roll.

Joe Heron, CEO of Copper & Kings Distilling, American Brandy Co., sets his American Brandy apart from other traditional positioned brandy. “We are from Kentucky, our brandies reflect a definitive American sensibility versus a European tradition,” explains Heron. “Influenced by American whiskey rather than being more Cognac-centric.” A perk of being stationed in the United States is the ability to distill and blend a wide range of grape varietals focused on full aromatics

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and high acidity. Dynamic in comparison to Cognac’s traditional Ugni Blanc varietal, which produces a more neutral wine. The use of this neutral grape in Cognac grants character dominance to the soil over the grape. On the other hand, when dealing with American Brandy, the fruit dictates character. This is where Copper & Kings thrives, producing American Brandy with highintensity aromatics and strong varietal personality. Their primary varietals are French Colombard, Muscat de Alexandrie, and Chenin Blanc, all from Californian grapes. Apple Brandy sources fruit in Michigan, and Pear Brandy utilizes Oregon pears. Fermentation is unusually cold and slow, at approximately 60 degrees Fahrenheit, to maximize aromatics and retention of fruit character intensity. “It’s not made in a column still, but rather doubledistilled in classic alembic copper pot-stills, made just up the road from the distillery in Butchertown, Louisville, Kentucky, by Vendome Copper & Brassworks,” says

Heron. “We distill unfiltered, un-sulfited wine (on the lees) to maximize aromatics, flavor, and fruit essence.” While the focus on the quality of the fruit, such as apple, pear, or grapes is paramount, the maintenance of the distillate’s integrity is a top priority. “We are unadulterated by any post distillation additives like boisé (oak flavor or infusion), sugar, flavors, essences, or caramel color,” explains Heron. “We do not chill-filter our spirits, retaining flavor intensity and a smooth, lightly viscous mouthfeel.” The brandies are aged in Kentucky Bourbon barrels with a percentage of new American oak to enhance the whiskey tonality. Copper & Kings are ardent evangelists for the high lactone nature of American oak, seeing it as the perfect wood medium for brandy maturation, imparting warm notes of caramel and honey that are often used to describe superior quality brown spirits. Ultra-premium Floodwall Apple Brandy uses Bourbon barrel and Spanish Oloroso Sherry casks for a unique style with butterscotch warmth wrapping around the

apple distillate. The spirits enter the barrel without dilution at plus or minus 135-batch proof, and no water is added to compensate for Angel’s Share evaporation during maturation. Another intriguing method of maturation used is called “Sonic Aging,” which takes place in their basement cellar. Rock music is played to the barrels twenty-four seven, which in Copper & Kings’ opinion facilitates maturation through pulsation waves into the barrels. All these creative ideas convey how Heron’s company embodies a distillery with a distinctive modern American aura, infused with art, music, and adventure. A final statement from Heron sums up the theme of his company, “We care deeply about the intrinsic quality of our spirits—taking care, paying attention, and focused on the details. But, what gives us joy is that we are extremely imaginative, bringing creative conceptual spirits to the bartender and consumer—moving brandy away from a traditional stuffy, old-fashioned image to something more bold and contemporary. We don’t do innovation, we do invention, giving our drinkers a unique personal adventure.” CHILLEDMAGAZINE.COM

But First,

Coffee Cocktails By Colleen Thompson | Photos by Colleen Thompson CAFÉ BRÛLOT INGREDIENTS

2 tbsp. Grand Marnier or Cointreau 3 cups hot, strong black coffee 1 cinnamon stick 6 whole cloves 1 whole orange 1 tbsp. lemon zest 3 sugar cubes ½ cup brandy

PREPARATION

Stud orange with cloves. Add to medium saucepan with brandy, liqueur, lemon zest, cinnamon, and sugar. Warm over medium heat, stirring. Tilt pan over gas burner (or use a long match) to ignite carefully. While flames subside, slowly pour in hot coffee. Ladle into small cups.

ow that the cold weather is here, we want subtle, warming libations that keep us cozy and comforted. Whether you’re starting the day with a long, lazy brunch, giving your evening a boost, or ending the day with a nightcap, a coffee elixir might be the perfect balance of bitter, sweet, and acidic. Coffee and cocktails have a long-standing history as drinking companions. One of the oldest libations is the famous Café Brûlot, created in the 1890s. The name means, “burned brandy,” and is credited to one of New Orleans’ oldest and finest restaurants, Antoine’s. This classic cocktail consists of Cognac, Grand Marnier, brown sugar, cinnamon sticks, whole cloves, and, of course, strong New Orleans coffee. The drink was wildly popular during Prohibition when the coffee provided cover for the then-illegal alcohol. Today, however, with all the pomp, ceremony, and ritual involved in preparing coffee, it’s not exactly inconspicuous anymore. Around that time, there was also the classic Coffee Cocktail, first encountered in 1887 and created by legendary barman Harry Craddock at London’s Savoy Hotel. The cocktail is a frothy libation of port, Cognac, a whole egg, and nutmeg—but no coffee.

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It wasn’t until the inception of the Irish Coffee, however, that the duo was put on the map. In 1943, a Pan Am flight from Ireland to New York had to turn back as a result of bad weather and landed in the town of Foynes, on the west coast of Ireland. Joe Sheridan, a local chef, and bartender, was asked to prepare hot drinks for the freezing passengers. He put a splash of Irish whiskey into their coffees, and when asked by a passenger if he used Brazilian coffee, he replied, “No, it was Irish coffee.” Then he continued to put the coffee in a glass and topped it with pouring cream, and invented the Irish Coffee as we know it today. It took almost a decade before the tipple traveled across continents. In 1951, Stanton Delaplane, a travel journalist for the San Francisco Chronicle, took his first sip in an Irish bar and was hooked. Back home, he raved about the newfangled Irish Coffee drink to Jack Koeppler, owner of the Buena Vista Cafe. The duo tried to recreate the recipe, stirring and sipping all night, but the taste was off, and the cream kept collapsing on the surface. They finally discovered that if the cream were frothed to a precise consistency, it would float on the surface of their special concoction.

The Espresso Martini, also known as the Vodka Espresso, was created by bartender Dick Bradsell in 1983 as an answer to a request from a famous model to “wake her up and f%#k her up.” The original cocktail consisted of Wyborowa Vodka, illy Espresso, Kahlúa, and Tia Maria, shaken over ice, strained into a Martini glass, and garnished with three espresso beans. Bradsell went to the grave without ever revealing the model’s identity, but the drink became a classic across the globe for party animals well into the ‘90s. Coffee cocktails have come a long way since the invention of those handful of seminal, original cocktails. Coffee has emerged as cold brews, single-origin, bourbon barrel-aged, and craft liqueurs are popping into the game. Back in the heady days of the Vodka Espresso, if you wanted to include a coffee liqueur in a cocktail, you were limited to just Kahlúa. Still, the new uptick in craft coffee liqueurs has reinvented the category. Distillers are now distilling booze with coffee like St. George NOLA Coffee Liqueur; FAIR Café Liqueur from France; Licor 43 Baristo made from coffee from The Canary Islands; and the New South Wales-based roaster and distiller Mr. Black, which is made from cold brewed specialty grade Arabica coffee beans.

yet approachable,” says McGregor. “This cocktail was inspired by my love of Latin American flavors, and how beautifully they pair with coffee, and the spiced syrup with Yellow Chartreuse and tequila has always been a favorite combination of mine. The incorporation of egg white provides a silkiness to the cocktail that is reminiscent of a cappuccino or latte, while the tonic water elevates and adds brightness to create this delightfully imbibable drink.” All mixologists agree that the art in coffee cocktails is in making the java shine and allowing it to be the prominent taste, along with using ingredients that complement its signature taste. Great coffee cocktails seek to fuse these worlds together. It’s essential to use a quality coffee that has been extracted properly, so your best bet would be to start with an espresso or French press. Vodka’s unflavored neutrality makes it a particularly good companion. Rum and whiskey also work well, as does Amarula and Baileys, along with coffee liqueurs and Amaretto di Saronno. We’ve gathered a few cocktail recipes that highlight the best of coffee. The recipes range from quite accessible to a bit complicated, ensuring you will find something that matches your style, ability, and taste.

There’s also a growing trend of combining coffee shops and bars, as the border dividing bartenders from baristas grows closer. Take Fort Defiance in Brooklyn, for example; it’s a cafe by day and bar by night. The New York Times recently crowned the restaurant’s Irish Coffee, “the best in the known world.” “Our Irish Coffee is special in several ways,” says Al Culliton, manager of Fort Defiance. “The first distinction is that we use espresso in our Irish Coffee instead of brewed coffee. We find that espresso stands up to the whiskey, sugar, and cream with more force than brewed coffee. We use POWERS Irish Whiskey, a high-quality product we believe has the ideal profile for this drink. We also use hand-shaken, unsweetened cream to top our Irish Coffee. Finally, we use freshly grated cinnamon to garnish each one. The Randolph in Manhattan has become famous for its crafted coffee cocktail menu, with drinks like The White Russian, a cold coffee cocktail featuring the bar’s house-brewed coffee, vodka, amaretto, and cream. Shane Beehan of Lot Six mixes up white port, cold brew coffee, and tonic for the Shadows at Dusk cocktail. Mixologist Keegan McGregor at Field Guide combines reposado tequila, Yellow Chartreuse, coriander, clove, cardamom, coffee, tonic, and egg white in the complex and sublime Evening Café Cocktail. “In creating The Evening Café, I wanted to serve something complex,

ESPRESSO MARTINI INGREDIENTS

2 oz. vodka ½ oz. simple syrup ½ oz. Kahlúa 1 oz. freshly brewed espresso 3 coffee beans (for garnish) PREPARATION

Add all ingredients into a shaker with ice and shake; fine strain into a chilled cocktail glass. Garnish with coffee beans. CHILLEDMAGAZINE.COM

By Colleen Thompson

SPIKED COLD BREW THE GREATEST IDEA IN COFFEE

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hat could be better than coffee and alcohol combined in a can? Not much. Cafe Agave Spiked Cold Brew Coffee is a unique combination of cold brew coffee and agave nectar infused wine in a can. “After years of working in coffee and liquor industries, my business partner and I, co-founder Ami-Lynn Bakshi, created Cafe Agave Spiked Cold Brew, blending together two of our favorite things—gourmet coffee and alcohol,” says founder Mark Scialdone. Cafe Agave Spiked Cold Brew is made using premium dark roast Arabica beans that are cold brewed to extract the highest amounts of natural caffeine and then blended with real dairy cream and agave nectar infused wine. Each sleek, 6.3 oz. single-serve can is equivalent to about half a cup of regular brewed coffee and a glass of wine. “Our process first starts with 100% Arabica Colombian coffee, which

we brew for eight to twelve hours using pure ice water, to produce a unique flavor not found in regular brewed coffee,” said Scialdone. “The result ends in a taste that’s smooth, rich, 65% less acidic than regular brewed coffee and naturally higher in caffeine. The agave nectar is a key ingredient, as the vegetal properties blend so well with coffee and also brings us back to our southern California roots.” Cold brew coffee, if you aren’t already familiar with it, is coffee brewed from cold water, which results in a smoother, toned down bitterness, less acidic brew, letting the aromatics and nuances of the coffee shine through. It also happens to be one of the fastestgrowing beverage trends, thanks to the changing tastes of millennials, driving the boom. “The cold brew sub-segment grew 580% from 20112016, with sales that proved to be the strongest year at retail in 2016 to present. The momentum continues due to popularity mostly coming from millennials, who are attracted to the smoother taste, higher natural

caffeine content, and it’s quick and easy-to-drink,” remarked Scialdone. Cafe Agave Spiked Cold Brew comes in four distinct, top coffee house flavors, which can be enjoyed on their own or mixed to create a variety of exciting coffee cocktails. Espresso Shot is a blended espresso brew made from premium dark roast Arabica coffee, real dairy cream and agave sweetener. Caffe Mocha embodies the rich flavors of pure cocoa blended with premium dark roast Arabica coffee. Salted Caramel is a perfectly balanced blend of natural sea salt and caramel married with premium dark roast Arabica coffee. Vanilla Cinnamon combines the rich flavors of creamy vanilla and toasted cinnamon blended with premium dark roast Arabica coffee. “If you’re looking for a dessert-like cocktail,” said Scialdone. “I would highly recommend our Chocolate Cold Brew Martini made with Cafe Agave Caffe Mocha and vodka, served in a Martini glass with chocolate sprinkles around the rim.”

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Salsa, Cigars,

Coffee &

Capturing the Essence of Cuba By Colleen Thompson

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egend has it that an unassuming, corner coffee shop in old Havana in the 50s secretly fronted a vibrant social club in the back. Patrons in the know would enter the café and order a coffee saying “mucho gusto,” the password for gaining entrance to Club Bébo. As samba sounds emanated from the lively club, socialites, debutantes, and celebrities danced the mambo, while señors donned white fedoras and puffed Cuban cigars. Proprietor, Señor Bébo, poured the signature cocktail, Mucho Gusto—Cuban coffee and rum—served in coffee mugs to disguise the drink from authorities. As the legend also goes, Señor Bébo was accompanied by Cantante, his pet hummingbird, and confidant, which also became an avatar for Bébo and his club. Myriam Hendrickx master distiller for DeKuyper Royal Distillers captures this mood and pays homage to this decadent place in time with an aromatic coffee liqueur called Bébo. As part of the DeKuyper Royal Distillers portfolio, Bébo is represented by Royal Dutch Distillers in the United States.

MUST MIX CAFÉ MUCHO GUSTO INGREDIENTS

1 oz. Bébo Cuban Coffee Liqueur 1 oz. fresh espresso 1 oz. vodka or mezcal 1 bar spoon fine sugar PREPARATION

Shake all ingredients with ice and fine strain into a stemless Martini glass hidden in a coffee cup. Garnish with 3 coffee beans.

“Bébo’s rich flavor embodies the passion of the Cuban people, their lifestyle, and their love for food and drink,” says Hendrickx. “We wanted to inspire people to take part in this Cuban lifestyle with bold Bébo drinks and at the same time, experience some mystery surrounding the legend of Club Bébo.” The star ingredient in Bébo is authentic Cuban coffee—a distinctive, aromatic, and

flavorful coffee with smoky notes of tobacco, dark chocolate, and hints of spiciness. The 100% Arabica beans are cultivated and handpicked by Cuban cooperatives in the mountains of the Sierra Maestra in the eastern part of the island. Both hot and cold methods are used to extract the best flavor and aroma out of the coffee beans. The beans are ground and then mixed with botanicals like cinnamon; they are then infused with a mix of water, grain alcohol, and rum, and then rest. The result is deep, warm, dark aromas from the hot extraction method, balanced with fruity, fresh, spicy notes from the cold extraction. The two infusions blended 50/50 achieve a balanced product, without any need for additives and contain less sugar than other products on the market. “When I first tried this exceptional drink, I was instantly thrilled: A great concept, great taste, and great potential in the premium segment,” explains Mark de Witte, CEO of DeKuyper Royal Distillers. “At the same time, Bébo perfectly contributes to our company’s vision ‘Own the Cocktail’ and gives barkeepers new inspiration to develop further and expand their cocktail range. I believe Bébo will soon be the first choice when it comes to mixing an excellent Espresso Martini.” Bébo Coffee Liqueur can be served neat or on the rocks, but its signature serve the Bébo Espresso Martini, is known as the Café Mucho Gusto.

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ADDING THAT LIL’ SOMETHING TO COFFEE COCKTAILS In case you are unfamiliar with RumChata, it is real dairy cream, cinnamon, sugar, and vanilla blended with five-times distilled Caribbean rum, making it the perfect complement for all types of coffee from iced to cold brewed. In coffee cocktails, it’s that extra something special that turns everyday coffee fans into coffee cocktail fanatics. Add RumChata directly to hot or iced coffee in place of milk and creamer, or follow today’s bartenders who are mixing RumChata as the base spirit in the most sought after coffee cocktails. Check out these easy-to-make crowdpleasing coffee cocktails mixed with award-winning RumChata.

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RUMCHATA CAPPUCCINO MARTINI INGREDIENTS

2 parts RumChata 1 part espresso ½ part vodka ½ part coffee liqueur Espresso beans (for garnish) PREPARATION

Shake vigorously with ice and strain into Martini glass. Garnish with espresso beans. (Optional: substitute vodka and espresso for 1 ½ parts espresso vodka).

Add RumChata directly to hot or iced coffee for an extra rum and cinnamon kick, you won’t get from regular creamer.

CAPPUCHATA INGREDIENTS

1 part RumChata 1 shot espresso PREPARATION

Fill glass halfway with espresso. Shake RumChata and a little more espresso and layer on top over a spoon. Add Amaretto for extra sweetness (optional). CHILLEDMAGAZINE.COM

A New Year for an Old Classic CLASSIC OLD FASHIONED

INGREDIENTS

2 oz. bourbon ¼ oz. Demerara syrup 2 dashes Angostura aromatic bitters 1 dash Angostura orange bitters 1 splash water Orange peel, long (for garnish) PREPARATION

In rocks glass, stir bourbon, Demerara syrup, water, and Angostura aromatic and orange bitters with ice to incorporate ingredients. Add ice to fill glass to top. Garnish with orange peel.

FOUR SIMPLE INGREDIENTS BALANCED PLAYFULLY IN A ROCKS GLASS. THE SIMPLE COMBINATION OF A SPIRIT, SUGAR, WATER, AND ANGOSTURA AROMATIC BITTERS OVER ICE IS ALL IT TOOK FOR A CLASSIC COCKTAIL LIKE THE OLD FASHIONED TO CHANGE DRINKS CULTURE FOREVER. Nowadays, the world’s number one cocktail is riffed on for sure, but the core elements stay true—those four ingredients are a constant. The Old Fashioned is traditionally built with bourbon or rye whiskey and garnished with a citrus peel. Still, an array of spirits, liqueurs, and garnishes are added or swapped out to achieve a variety of flavor profiles, allowing drinks enthusiasts to customize this timeless mainstay to suit their preferences. Despite countless twists on the classic, one essential ingredient remains preferred— Angostura aromatic bitters.

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The Old Fashioned, first created in Louisville, Kentucky in the 19th century, marks the dawn of the modern cocktail. It has been made with Angostura aromatic bitters since its inception. Angostura is regarded as the unchallengeable benchmark of the Old Fashioned, imbuing layers of flavor and complexity, due to notes of bark, roots, herbs, and botanicals that play a truly transformative role in the iconic drink. No matter how you drink your Old Fashioned, it’s not an Old Fashioned without Angostura aromatic bitters.

CHECK OUT TRIED-AND-TRUE TAKES ON THE OLD FASHIONED COCKTAIL WITH FOUR DISTINCT BUT EQUALLY DELICIOUS RECIPES: ONE TRADITIONAL AND THREE NEW TWISTS. RUM OLD FASHIONED INGREDIENTS

2 oz. Angostura 1919 Rum 1 Demerara sugar cube 4 dashes Angostura aromatic bitters 2 dashes Angostura orange bitters 1 splash soda water Orange peel (for garnish) PREPARATION

Place sugar cube in rocks glass. Wet cube with Angostura aromatic and orange bitters, and soda water. Using muddler, crush sugar cube. Add ice, pour in rum, and stir. Garnish by expressing orange peel over glass and inserting into drink.

TEQUILA OLD FASHIONED INGREDIENTS

2 oz. reposado tequila Âź oz. Demerara syrup 2 dashes Angostura aromatic bitters Grapefruit swath or wedge (for garnish) PREPARATION

In ice-filled mixing glass, stir tequila, Demerara syrup, and Angostura aromatic bitters. Strain into ice-filled rocks glass. Express grapefruit swath over glass and insert into drink.

WISCONSIN-STYLE BRANDY OLD FASHIONED INGREDIENTS

*For the lemonlime soda consider Angostura Lemon, Lime & Bitters, a refreshing, nonalcoholic carbonated drink that combines the tart sweetness of a lemon-lime soft drink with Angostura aromatic bitters.

2 oz. brandy 1 Demerara sugar cube 5 dashes Angostura aromatic bitters, divided 1 dash Angostura orange bitters 3 maraschino cherries 3 oz. lemon-lime soda (plus a splash to muddle)* 1 orange slice Orange peel (for garnish) Skewered maraschino cherry (for garnish) PREPARATION

In rocks glass, muddle splash of lemon-lime soda, sugar cube, 2 dashes Angostura aromatic bitters, cherries, and orange slice. Add ice and brandy; then fill with remaining lemon-lime soda. Add remaining Angostura aromatic and orange bitters. Garnish with skewered cherry and orange peel. CHILLEDMAGAZINE.COM

RECIPES THE WINTER MENU AT THE MONARCH COCKTAIL BAR & LOUNGE IN KANSAS CITY FOCUSES ON SOURS OF DISTINCTION AND IS INSPIRED BY THE CLASSIC AMERICAN NOVEL, THE GREAT GATSBY. CHECK OUT THESE EXTRAVAGANT COCKTAILS CREATED BY AWARD-WINNING BAR DIRECTOR BROCK SCHULTE AND HIS TEAM. Photos courtesy Monarch Cocktail Bar & Lounge

CASTLEKNOCK INGREDIENTS 1 oz. Hyde No. 5 The Áras Cask Irish Whiskey 1 ⁄ 2 oz. Eagle Rare 10-Year Bourbon 1 ⁄ 2 oz. Cocchi Vermouth di Torino 1 ⁄ 2 oz. Pasubio Amaro Bar spoon Balsamella Rabelais brown butter* PREPARATION Stir all ingredients together and garnish with orange peel. *Rabelais brown butter: infuse the whiskeys overnight with Rabelais wine and brown butter. Strain next morning to ensure all spices and butter is off.

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YOU + ME INGREDIENTS 3 ⁄4 oz. Ohishi Whisky Sherry Cask 1 ⁄ 2 oz. Rieger’s Whiskey 1 ⁄4 oz. Akashi Ume Plum 1 ⁄4 oz. Choya Umeshu 1 ⁄ 2 oz. Dubonnet Rouge 3 ⁄4 oz. Jinro Plum Soju

PREPARATION Build all ingredients in shaker and stir with ice. Once diluted pour into glass and sprtiz with Umeboshi vinegar and Port Askaig whisky spritz for aromatics.

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FORTY THIEVES INGREDIENTS 1 oz. Blanton's Bourbon 1 oz. Blood Oath Pact 5 1 ⁄ 3 oz. D’Oliveras 1987 Boal Madeira 1 ⁄4 oz. Benedictine-Blood Orange Demerara* PREPARATION Batch whiskeys together with smoked 100-year-old paper. Do not smoke with paper that has ink on it. *Demerara: 2:1 Demerara syrup for each qt blend in 3 tablespoons dehydrated blood orange powder. Vitamix until fully incorporated; cut with 15% Benedictine by weight. Stir and serve over a large coin cube with a clipped paper envelope lit to smolder and bring the scent of burned paper.

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SANS EFFORT INGREDIENTS 3 ⁄4 oz. Talisker 10 Year Old 3 ⁄4 oz. Prunier Pineau des Charentes 3 ⁄4 oz. Yzaguirre Blanco Reserva Vermouth 3 ⁄4 oz. Jinro Green Grape Soju PREPARATION Build all; serve in glass. To enhance the aromatics spritz with Laphroaig whisky spritz.

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HOTSPOT

SPOTLIGHT

Asian-Inspired Cuisine, KYU MIAMI Creative Cocktails, and Community Pride By Bryen Dunn | Interior photos courtesy KYU Miami

Executive Chef Michael Lewis and general manager Steven Haigh opened KYU in February 2016, in the bustling arts district of Wynwood, Miami. The name KYU roughly translates as the Japanese word for grilled meat, yakiniku. Set within a reclaimed warehouse, the space was completely re-designed with an open kitchen concept based around the wood-fired cooking techniques. Other notable design features include a living vertical wall, open wood displays, high top tables, and a mixture of rustic and industrial textures with shelving that houses eclectic glassware, cookbooks, and greenery. Grilled Specialties and Mom’s Coconut Cake Head Chef Raheem works alongside his mentor Chef Lewis, reuniting after they both worked together at Zuma in Miami. The pair routinely work together on

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menu development and execution, comprised of grilled specialties and seasonal, locally sourced flavors, with influences from Japan, Korea, and Thailand. Highlights include the roasted cauliflower, and duck breast burnt ends, with dessert options such as lemongrass pannacotta, dark chocolate S’mores cake, and Mom’s KYU coconut cake, an original recipe inspired by Chef Michael’s mother. Lewis states, “We have a few dishes that have been on the menu since day one, but I would say the one dish that we would never get rid of is the coconut cake. It’s my mom’s recipe, and I had always planned to feature it in my first restaurant. It’s now a fan favorite and our second most popular dish. As for the most popular, I would say our Korean fried chicken with braised spinach. It’s addictive.”

Photo courtesy Foodie Authority

Raging Geisha

Spiritual advisor Ilan Chartor oversees the full bar program alongside bar manager, James MacInnes. The cocktail menu is separated into KYU Classics, Floral and Fancy, Mind Blown, Boozy A.F., and Sober. MacInnes, explains, “We designed our cocktail menu the way we did, by section, to aid our guests in their cocktail selection. You’ll find lighter spirits and more delicate flavors in the Floral and Fancy section. Mind Blown tends to house our more experimental cocktails. Boozy A. F. is for the heartier drinkers that enjoy neat spirits. KYU Classics showcases our tried and true favorites, and Sober is for those who still want to enjoy a cocktail but don’t necessarily want to imbibe alcohol.”

Photo by Rashida Sol

Cocktails for the Connoisseur Some cocktails found on the menu include The Pollinator: fennel milk-washed Bombay Dry Gin, lemon yuzu, miso mirin honey, and bee pollen. Hickory Chicory Dock: Remy Martin 1738 Cognac, Hoodoo Chicory Liqueur, Panther coffee, chocolate bitters, hazelnut, and smoked Aperol. Raging Geisha: double-aged Toki Japanese Whisky, St. Germain, Thai basil, obliterated cucumbers, and fresh dill.

There’s also a great selection of wine and beer to choose from, which MacInnes adds, “There are few things in this world that can compare to a properly paired wine or a crisp beer in a chilled glass. On the wine side, we try to showcase the best varietals regardless of their country of origin. The beer is all locally sourced within Florida and covers the major categories from Lager to Brown Ale.” Commitment to Community Another popular libation is the Guatemalan Tradewinds 3.0, a seasonal tiki-inspired cocktail made with Old Smuggler blended scotch, Diplomático Mantuano rum, Zacapa 23 rum, St. Elizabeth Allspice Dram liqueur, roasted walnut orgeat, and upcycled citrus. For each one sold, $1 is donated to the Cameron G. Scholderer Scholarship Endowment, which supports students pursuing an education in beverage management. KYU is also now aligned with non-profit, 1% For The Planet, committing to donate one percent of its most popular dish sales to environmental causes. Other charities that KYU is currently working with include, Trees for the Future and Debris Free Oceans. They also donate a portion of their Happy Hour sales to local charities and run seasonal food and toy drives. KYU will also be launching an internal volunteering project in 2020, from beach cleanups to shelter volunteering. The team also prides itself on its zerowaste and sustainability initiatives, and are always on the lookout for new environmentally-friendly hospitality options. Ola, Mexico City Their second location opens in January 2020 in the Polanco neighborhood of Mexico City. “The culinary scene in Mexico City, especially in the Polanco neighborhood where KYU will be, is very vibrant. Most of the menu will be the same between the two locations; however there will be some dishes that are unique to KYU Mexico City,” Lewis concludes.

Ilan Chartor, Spiritual Advisor

KYU, 251 NW 25th St, Miami, FL 33127 kyurestaurants.com CHILLEDMAGAZINE.COM

LAST CALL

CHILLIN’ WITH

Michael Beach WITH A CAREER THAT SPANS OVER THREE DECADES, BEACH CAN NOW BE SEEN STARRING IN APPLE TV PLUS’ HIGHLY ANTICIPATED DRAMA SERIES TRUTH BE TOLD. HE ALSO APPEARED AS HIGH-SEA HIJACKER IN THE BOX OFFICE SMASH HIT AQUAMAN. JSquared Photography

DRINKs.

I do not drink. When I go out, I order a mix of orange and cranberry juices. If I’m feeling frisky, I’ll throw some apple juice in there.

DOWNTIME.

We have four children, so between school and chauffeuring the kids around to all their extracurricular after-school activities; I appreciate being home so I can help my wife with the daily grind and give her some chill time.

DINING OUT.

I am not much of a fancy dine out type of guy. I’m very happy to eat at IHOP or Denny’s.

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BARTENDING PAST.

I have never been a bartender. If I did bartend somewhere, I would probably run the place out of business within the hour.

A ddi t i v e F r ee | S u ga r F r ee | GMO F r ee | Gl u t e n F r ee

Meticulously crafted, artisanally produced and strikingly balanced.

Campari Group welcomes two new members to its award-winning family of premium brands. Ask your Campari contact for more info today.

Authentic Mexican liqueurs steeped in the tradition of Puebla. Ancho Reyes® Ancho Chile Liqueur. 40% alc/vol. (80 proof). Montelobos® Mezcal. 43.2% alc/vol. (86.4 proof). Imported by Campari America. New York, NY. ©2020. Please drink responsibly.