Chilled Magazine - Volume 13 Issue 2 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

TRUE SPIRIT of

The

HOSPITALITY

BARTENDERâ&#x20AC;&#x2122;S VISION for the

FUTURE Keep your

EYEBALL on the

HIGHBALL

Meet the FIVE GOLDEN TEAM MEMBERS of Cincoro Tequila

PARTICIPATING BRANDS

Please drink responsibly. 375 Park Avenue Spirits, Louisville, KY

A TOAST TO THE SERVICE INDUSTRY PRESENTED BY 375 PARK AVENUE SPIRITS AND CHILLED MAGAZINE

In a virtual toast to the spirits industry, 375 Park Avenue Spirits in partnership with Chilled Media teamed up to create a program to help give back to the bartending community. The educational experience invited bartenders to submit their creative cocktails virtually and offered them a chance to win prize money paid instantly.

LEARN MORE AT chilledmagazine.com/toasttheindustry

the original

IRISH SPIRIT

Poitín (pronounced ‘put-cheen’)

is as Irish as it gets. Distilled as early as the sixth century, it predates every spirit you’re likely to have ever tasted. @madmarchharepoitin

madmarchharepoitin.com

IMPORTED BY LEVECKE IMPORTS, 10810 INLAND AVENUE, MIRA LOMA, CA 91752

CONTENTS

VOLUME 13 - ISSUE 2

Cincoro Tequila

The Gold Standard in Tequila

Untamed Spirits Across the Mexican Landscape Bozal Mezcal

Everything’s Coming Up Roses Copper & Kings Introduces its Luxury Gin

Rum, Don’t Walk to the Greatest Show in Town Angostura’s Global Cocktail Challenge

Recipes Sparrow + Wolf

Las Vegas, Nevada

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features

Introducing

RumChata Limón! Caribbean Rum, Real Dairy Cream, Rich Vanilla, and Sunny Lemon! Available March 1st! Order now!

RumChata Limón™. Caribbean Rum with Real Dairy Cream, Natural & Artificial Flavors, 14% alc/vol. Agave Loco Brands, Pewaukee, WI. Please Enjoy Responsibly. RUMCHATA, RUMCHATA LIMÓN, and CHATA are trademarks of Agave Loco, LLC

CONTENTS

VOLUME 13 - ISSUE 2

departments Editor’s Note

10 A Message from Chad Lawrence

Bottoms Up!

18 How To Use Aquafaba in Cocktails

The Locals

20 Bartender Submission - Marina Holter, The Whistler, Chicago, Illinois 22 Bartender Submission - Marcio Ramos, The Honey Well, NY, NY

Special Section

The True Spirit of Hospitality

24 An Industry in Crisis 26 Bartenders Better than Before 30 Making History - Bars Have Endured Hardships 32 Standing Tall - Brands That Stick Together, Stay Together 38 Raise Your Spirits - We Give Back to Bartenders 40 Kitchen Cocktails - At-Home Bartenders Showdown 44 Got Your Back - Brands Supporting Bartenders 48 Finding Community in Another Round 50 The Service Industry Redesigned

Advanced Mixology 54 Drink In History - The Highball 56 Food Know How - Pineapple 58 Brand Spotlight - Big 5 Rum

Mix It Up

12 Behind the Hand Sanitizer Bar 52 Celebrity Sips - Stars for the Service Industry 60 Shaking & Stirring - Launches 80 Last Call - Chillin’ with Tia Carrere

54 38

20 POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615.

CHILLED VOLUME 13 ISSUE 2 APR/MAY 2020 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

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Campari America is proud to welcome Cinzano and Mondoro sparkling wines and Cinzano Vermouth into its award-winning portfolio of premium Brands. O V E R 2 6 0 Y E A R S O F H E R I TA G E , E X P E R T I S E , A N D Q U A L I T Y.

Ask your Campari contact for more info today.

ÂŠ2020 Campari America. New York, NY. Please enjoy responsibly.

VOLUME 13 - ISSUE 2 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell ADVERTISING & MARKETING MANAGER, CHILLED 100 NATIONAL DIRECTOR Max Ferro EXECUTIVE EDITORS Vicki Cruz, Mandy Striph SENIOR EDITOR Lesley Jacobs Solmonson MARKETING ASSISTANTS Joy Sinacore ART DEPARTMENT Daniel Batlle, Danny West, Angie Packer, Jackson Ryan EDITORIAL STAFF Rob LeDonne, 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 Chad Lawrence, Sarah L.M. Mengoni, Alana Tielmann, Christina Staalstrom, Richard Fri, travelsquire.com PHOTOGRAPHY Cover photo by Paul Aresu 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 13 - Issue 2 ©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 13 - ISSUE 2

Photo courtesy of The House of Angostura

GUEST EDITOR CHAD LAWRENCE

There’s nothing like an industry-wide shut down to cause one to pause and reflect. (As I write this, bartending professionals from Melbourne to New York City have been laid off and are selfisolating as the world copes with COVID-19.) Sitting at my desk, on a warm and sunny Saturday afternoon, I’m grateful for the incredible solidarity in the bartending community. Texts and phone calls from fellow bartenders have come in from the four corners of the globe, checking in and offering encouragement. There’s no doubt we’d all rather be behind the sticks, but I’m sincerely moved by all the kindness I’ve seen in our industry, helping those truly in need. It’s been a mental recalibration—A chance to take a step back and see the forest for the trees. However your mandated time in self-isolation evolves, I hope you find much needed, much deserved time for self-reflection. These are surely unprecedented times we are living in. So, let’s raise a glass to our solidarity, kindness, and mutual respect and yes, love for each other. I know I’m not alone when I say I’ll look forward again to heading out after shift for that long overdue pint and saying “cheers” to a new outlook with my co-workers.

e Chad Lawrenc

Chad Lawrence is a bar manager at Comery Block in Calgary, Canada, and is the North American Brand Ambassador for The House of ANGOSTURA. A Barista-turned-Bartender, Chad takes an incredibly geeky approach to flavor deconstruction creating cocktails that spark joy and transport you to a different place.

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malibu strawberry frozen daiquiri .............................. 1 part malibu strawberry / 3/4 part fresh lime juice 1/2 part simple syrup / 3-4 strawberries 1 scoop of crushed ice

SIP EASY. ENJOY MALIBU RESPONSIBLY.

MIX IT UP

BEHIND THE BAR

SPIRITS STEP UP

THE DESIRE TO TAKE CARE OF OTHERS IS AT THE CORE OF THE HOSPITALITY INDUSTRY. AND, WHILE COVID-19 HAS DEALT A SERIOUS BLOW TO OUR LIVELIHOOD, MANY COMPANIES HAVE FOUND A WAY TO CONTRIBUTE. AMONG THEM ARE DISTILLERIES, BOTH IN THE STATES AND ABROAD, THAT HAVE TURNED THEIR PRODUCTION MODELS UPSIDE DOWN TO HELP WITH THE SHORTAGE OF HAND SANITIZER. By Lesley Jacobs Solmonson

ince the main component in spirits, namely ethanol, is the same key ingredient in hand sanitizer, it was a logical step, despite some political and economic hurdles. According to the Distilled Spirits Council’s website, the current count of participating distilleries in the United States alone is over 750, and that number is based only on the distilleries that have reported their production.

While we only mentioned a handful of companies here, all of us at Chilled want to offer a heartfelt thank you to all the distilleries that have stepped up to fulfill this important need. Your diligence and hard work are much appreciated.

Whether it’s major spirits conglomerates, small distilleries uniting across entire states, or small independents, these folks have become front-line

heroes themselves. Collectively, they are supplying millions of gallons of sanitizer—often free of charge—to their communities, from hospitals and fire departments to essential businesses to local residents.

the sazerac company

The Sazerac Company has already received requests for over five million bottles of sanitizer, and Matt Maimone, Sazerac’s COO, says that the company is ready to step up. “We have seen the great need for hand sanitizer from industries across the board,” says Maimone. “Many of these organizations are desperate, as supplies have dwindled.” All of Sazerac’s Kentucky and Indiana distilleries have shifted from making spirits to producing hand sanitizer. Among those participating are Buffalo Trace Distillery, Northwest Ordinance Distilling, and Barton 1792 Distillery. The sanitizer will be donated to healthcare, government, military, pharmacy, retail, airline, and banking organizations.

Sagamore Spirits

Located in Baltimore, Maryland, in less than 10 days after agreeing to work with Johns Hopkins Health System to produce hand sanitizer, Sagamore converted its entire distilling operation. Johns Hopkins sourced the raw materials based on World Health Organization guidelines, and Sagamore put them to use. Of the partnership, Drew Thorn, Vice President/COO of Finance and Operations at Sagamore says, “Hopkins has been a fantastic partner in this process, both on the logistical support and the technical side.” Sagamore delivered its sanitizer to Hopkins in 5-gallon buckets with spigots; Hopkins staff divided it into 4-ounce personal containers, and large containers for busy areas like nurses’ stations.

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BEHIND THE BAR

MIX IT UP

LVMH

Luxury goods group Louis Vuitton Moët Hennessey (LVMH), whose holdings span spirits, perfume, cosmetics, and fashion houses, has mobilized its brands to produce hand sanitizer for the French authorities, as well as local health authorities in each brand’s respective location. On the spirits side, Moët Hennessy has also marshaled its forces to fight the pandemic. Of the combined efforts, Philippe Schaus, CEO of Moët Hennessy, noted, “Our teams around the world are stepping up to the challenge with admirable solidarity. All contributions, large or small, are invaluable, and together we will make a difference.” The participating brands include Hennessy— with donations of hand sanitizer, medical masks and clothing, and medical alcohol to local medical facilities—Woodinville Whiskey Distillery, Chandon, and Belvedere.

Lost Draw Cellars Located in Fredricksburg, Texas, the winery distilled 600 gallons of its rosé wine to create 80 gallons of Rosé Hand Sanitizer, giving away single bottles to those who order spirits online, delivery, or curbside until supplies run out.

s s St. Augustine Distillery Located in Florida, limited supply of bottles; all produced by hand; with plans to broaden output, the distillery donated first 200 bottles to St. Augustine Police and Firefighters and currently offers individual 2oz. bottles for sale to the public.

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s few spirits Located in Evanston, Illinois, the distillery donated ethanol to a third party producer that will manufacture 600, 16-ounce bottles of hand sanitizer. The product will be distributed to the Evanston Police Department and hospitals close to the distillery.

OLE SMOKY

Located in Gatlinburg, Tennessee, distilling and distributing 5-gallon commercial-grade pails of hand sanitizer to Cocke County Sheriff’s Department, White Pine Police Department, Sevier County Sheriff’s Department, and their workers at the county jail and courthouse. Distributing 50ml jars of hand sanitizer first to Ole Smoky employees and their families.

BEHIND THE BAR s

MIX IT UP

HEAVEN HILL

As a family-owned company, Heaven Hill knows the importance of supporting the community. By committing parts of its operations to the production, bottling, and distribution of hand sanitizer, the company will help support healthcare facilities, first responders, and high-risk populations in cooperation with local and state governments. Production of hand sanitizer is currently underway at the following facilities: Hand-production, hand bottling, and hand labeling: Evan Williams Bourbon Experience and Deep Eddy Vodka Tasting Room. Bulk production at Heaven Hill Distillery, Deep Eddy Vodka Distillery, and Black Velvet Distillery.

PERNOD-RICARD

Responding to French concerns about basic resources, Ricard SAS is donating 70,000 liters of pure alcohol to health product company Laboratoire Cooper, which supplies a large portion of hydroalcoholic gels to pharmacies. Cooper will be able to increase its production to approximately 1.8 million individual 50ml vials that will be donated to various healthcare associations. Pernod Ricard Chairman/CEO said, “By sharing our resources and making our production facilities available wherever they are needed, we are supporting our fellow citizens and local authorities.” Individual participating brands include Absolut Vodka, Rabbit Hole, Smooth Ambler and TX Whiskey.

Philadelphia Distilling

In concert with the Pennsylvania Distiller’s Guild (PDG), which has gathered distilleries across the state, Philadelphia Distilling (known for its Bluecoat Gin) is bottling and hand labeling bottles of hand sanitizer that are being delivered by the PDG. The distillery has also hired out-of-work bartenders to help on the line production run of at least 100,000 four-ounce bottles.

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BOTTOMS UP!

HOW TO

HOW TO USE AQUAFABA IN COCKTAILS By Lesley Jacobs Solmonson Photos courtesy of Sarah L.M. Mengoni

Feeling the urge to make a frothy, comfort-cocktail, but missing something vital? No eggs? No problem. One suggested replacement for this crucial missing ingredient can be found in most kitchen cupboards. “Water bean” is the unremarkable and somewhat amusing translation for aquafaba (AF), the remarkable result of legumes—most frequently chickpeas—being soaked in water. The viscous liquid has become a mainstay in vegan cooking thanks to its ability to mimic the properties of eggs. Bartenders like Sarah L.M. Mengoni at Kimpton’s Double Take LA quickly hopped on the aquafaba bandwagon, recognizing its suitability in cocktails. “Aquafaba provides a low-cost, vegan alternative to using egg whites in cocktails,” explains Mengoni. “Though we do use eggs (certified humane) when aquafaba isn’t the right ingredient for a cocktail, I love that the majority of the time, we can accommodate our vegan guests.” Because AF can be somewhat vegetal, Mengoni suggests that you match the liquid with like aromatics or a bold spirit.

STEP 1

Double strain the liquid from a can of chickpeas through a very fine mesh strainer to remove any particulates. The smaller the holes in the strainer, the smoother the liquid’s texture will be. Can also cook your own dried chickpeas and reserve the leftover cooking liquid. Although using canned chickpeas is less timeconsuming.

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STEP 2

Once strained, transfer the aquafaba to a labeled, dated container. (Mengoni keeps her aquafaba no longer than a week.) The older it gets, the more cloudy it becomes. Aquafaba is best stored in a clean bottle with lid in the fridge. It can also be frozen.

STEP 3

To emulsify the aquafaba, shake it roughly 20 times with ice, then reverse dry shake (without ice) to achieve a nice head. Use as a modifier in traditional sours and fizzes such as Whiskey Sour, Pisco Sour, Gin Fizz, and the Clover Club.

SARAH L.M. MENGONI Currently, the creative force behind the bar program at Kimpton’s Double Take LA., Sarah L.M. Mengoni, started out working Michigan beer dives and shot joints before moving to Chicago, where she was exposed to the world of craft cocktails. At Double Take, she sources local and seasonal produce to create an unpretentious, but inventive bar program. Her commitment to the industry has led to inclusion in 50 Women to Watch in Hotel F&B magazine, as well as numerous features in publications such as Vogue, Forbes, GQ, and Time Out LA, to name a few. Her drinks have been featured by Food & Wine, the Food Network, and Imbibe magazine. Sarah is a graduate of the distinguished BAR 5-DAY program in New York City, which stands as one of the industry’s top mixology certifications.

TIP

Serve your drink immediately as AF goes flat much quicker than egg white.

PRO TIP Take care with measures so that the vegetal quality doesn’t overwhelm your drink. Between 1/4 to 1/2 ounce is generally enough to create texture and visual appeal. Three tablespoons of aquafaba equate to one egg white.

FOR RELAXING TIMES Inspired by the film Lost in Translation INGREDIENTS

1 oz. Suntory Toki Japanese Whiskey 3 /4 oz. Vedrenne Grapefruit Liqueur 1 /2 oz. lemon juice 1 /4 oz. aquafaba PREPARATION

Shake and strain with ice, then dry shake. Pour into an iced highball glass. Fill with San Pellegrino grapefruit soda, stir. Garnish with a lemon peel, or craft a lemon peel rose.

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Marina Holter The Whistler Chicago, Illinois

Currently, she is mixing and stirring at Chicago’s The Whistler in the artsy Logan Square neighborhood. “We like to think the bar has something for everyone,” she says. “Although we certainly have our selection of straight-forward domestic beer, we’re definitely a cocktail-centric place. We’re constantly changing our menu and adding drinks and ingredients almost as soon as we get excited about anything. We also love to support local artists at the bar and our stage. We never charge a cover and still manage to host live entertainment every evening, which is something that sets us apart from a lot of other bars.” Holter cares about her patrons and is proud of the spot where she tends bar. When it comes to making drinks, she sees the bigger picture, particularly when it comes to what her guests might like to drink. “Generally, I am geared towards vermouth, sherry or low-abv options,” she says. “I’m a sucker for quaffable crushers. There’s something about those ingredients that can make so many drinks approachable and drinkable in a way that other ingredients can’t.” Despite her focus on ingredients and creation, Holter also sees the importance of how we view those ingredients. “I see a lot of trends moving toward more sustainable practices that don’t necessarily deal with the ingredients directly,” she says. “Something as simple as using hay straws can cut down on wasteful plastics. We also seek out companies that develop their products using sustainable ingredients and practices, and I am noticing a lot of bartenders are paying attention to this trend.”

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Photo courtesy of Cassie Anna Photography

Marina Holter can thank her father for not-sogently nudging her into the hospitality business. Growing up in Minnesota, her dad forced her to get a job, and she ended up at Caribou Coffee in a local mall. And so, it was coffee—not alcohol— that inspired her love of hospitality. As many bartenders do, she started her career behind the stick at her favorite watering hole in Chicago. “I remember chatting about career moves with one of the bartenders, and they mentioned that the bar needed a bartender,” she recalls. “Since I was already familiar with all of the drinks, I thought I’d give it a shot. I staged the next day and was hired.”

TEST DRIVE INGREDIENTS

1 oz. Old Tom Aged Gin 1 oz. Ambrosia Aperitivo 1 oz. Meletti Aperitif ¼ oz. Peychaud’s bitters PREPARATION

Combine ingredients in a rocks glass.

Available in Florida, Georgia, Available in Florida, Georgia, New York and Maryland. New York and Maryland.

Welcome to the Big Five. This club is a state of mind. It’s the spirit Welcome to the Five.relaxation This club meets is a state mind. It’s excitement the spirit of old Havana, whereBig island theof decadent

of the old cabaret. Havana, Where where mojitos, island cuba relaxation the decadent excitement of libres meets and daiquiris are a way of life. of the cabaret. Where mojitos, cuba libres and daiquiris are a way of life. And where you’ll ﬁnd a reason to celebrate, no matter what the occassion. And where you’ll ﬁnd a reason to celebrate, no matter what the occassion.

Big5Rum.Com Big5Rum.Com

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Marcio Ramos

The Honey Well New York, New York Photos courtesy of The Honey Well After climbing the restaurant business hierarchy and becoming a prep cook, Marcio Ramos saw new opportunities geared toward bartending. With a completed mixology course under his belt, Ramos moved to the Big Apple. Thanks to job experience as a bar back and dishwasher during his youth, Ramos had established knowledge of the bar. His ambitions led him to a cozy spot where he tends bar and shares ownership. The Honey Well is a hidden setting located in West Harlem. “This place is unique because from the moment you step into the space, you are transported to a retro era,” says Ramos. “It’s like nothing I’ve encountered thus far. Our drinks are fun and far from basic: We feature drinks on fire, in bongs, lava lamps, and even one served in a toilet mug.” He finds value in exploring and experimenting. “If you plan on having a career in this field, watch videos of your peers, try new drinks, go to the fancy bar in your town and pay attention to details, for they separate the good from the amazing,” explains Ramos. He was fortunate enough to develop bonds with people who helped him pave a path to success. Two of them are his business partner Lauren Brie Lynch and mentor Shaher Misif. Shaher showed him how to have fun in the creative process and not take it too seriously. On the business end, Lauren allowed him to be part of an amazing group, while unconditionally guiding him through it all. Peering into the future of cocktail culture, Ramos asserts, “I see the culture growing. With new spirits and new ways to make syrups and tinctures, the possibilities are never-ending. For something to die out, there needs to be no interest in the subject and that’s far from the case. I see more complex and elaborate ways to make a drink, and that’s not going anywhere.”

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VIVI CON FUEGO INGREDIENTS

1 oz. Banhez Mezcal 1 oz. Cazadores tequila ½ oz. lemon juice ¾ oz. rosemary simple syrup ¼ oz. Martini bitter 1 slice cucumber (muddled) 5 pieces of sage PREPARATION

Shake and strain. In a nonflammable glass torch a lime wheel with 151 overproof rum, with a pepper shaker; shake a few times, using bar tweezers rub the flamed lime wheel around the glass and drop in.

SPECIAL SECTION

THE TRUE SPIRIT OF HOSPITALITY

AN INDUSTRY IN CRISIS By Michael Tulipan

BARS AND RESTAURANTS REPRESENT THE BEST OF THE AMERICAN SPIRIT, PREDOMINANTLY SMALL BUSINESSES, OFTEN OWNED BY FIRSTAND SECOND-GENERATION AMERICANS. WITH THE OUTBREAK OF CORONAVIRUS, THE ENTIRE INDUSTRY IS IN CRISIS. HOWEVER, THROUGH IT ALL, THERE HAVE BEEN GLIMMERS OF HOPE, RESOLVE, AND CAMARADERIE THAT REMIND US OF WHAT MAKES THE HOSPITALITY INDUSTRY TRULY SPECIAL. With cries for help everywhere, worker funds have been established or refocused to help those suddenly out of work. The United States Bartender Guild (USBG) has long had a fund to assist bartenders in a time of catastrophic loss, such as a car crash or natural disaster. Now, with overwhelming need, the fund has been retooled to give out hundreds of grants. Over 240,000 applications were received in just the first few weeks of the crisis, underscoring the enormity of the task. Already, tens of thousands of dollars have been disbursed to bartenders in need with more to come.

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The Restaurant Workersâ&#x20AC;&#x2122; Community Foundation and its partner Southern Smoke Foundation are directing their efforts towards workers. RWCF is allocating 50% of its funds for direct relief to workers and another 25% to non-profits with the same mission. The National Restaurant Association and celebrity chef Guy Fieri partnered on a restaurant employee relief fund to raise $100 million. The response was overwhelming, but the fund started sending out $500 checks in early April. A more specialized organization, CORE stands for Children of Restaurant Employees with the mission of helping food and beverage service employees with children. In this time, CORE refocused its aid to food and beverage service employees who have been medically diagnosed with Covid-19. Directed at workers was the initial wave of funds, and rightfully so since many live paycheck to paycheck for little pay and often rely on tips. While state unemployment backlogs are clearing and the CARES Act

HOSPITALITY INDUSTRY WORKERS AND OWNERS ARE A RESILIENT BUNCH … THEY WILL RISE TO THE CHALLENGE. THEY ALL MAY NEED SUPPORT RIGHT NOW, BUT MOST OF ALL, THEY LOOK FORWARD TO THE DAY WHEN THEY CAN WELCOME GUESTS BACK FOR A GREAT COCKTAIL AND A DELICIOUS MEAL.

covered an additional $600 per week for all those out of work, still left in limbo are restaurant and bar owners. The Payroll Protection Program quickly ran out of money and had to be replenished, and other local loans and grants were also quickly exhausted. Estimates are that more than half of all independent establishments will not be able to reopen. And for the ones that do, they must adjust to new social distancing and other occupancy guidelines. The James Beard Foundation launched a program to give $15,000 grants to restaurants around the country. Within hours of opening applications, however, the Foundation was forced to suspend the process, and only 130 restaurants across the nation were set to receive funds as of press time. On the regional level, Heart to Harvest has started a Restaurant Rescue Fund to give grants to restaurants reopening in the New York Metro area and New Jersey. And the Restaurant Workers’ Community Foundation will allocate 25% of funds raised for zero-interest loans to get restaurants reopened.

The true change needs to come from the government. When restaurants and bars in states like New York and California were forced to close, local authorities loosened liquor laws to allow them to sell alcohol for takeout and delivery. This has been a lifeline for struggling businesses already facing the hard choice of staying open or staying safe. Tools like this, along with reductions in exorbitant fees charged by Grubhub and other companies, will be necessary to change as businesses struggle to recover. Hospitality industry workers and owners are a resilient bunch, and with the help of funds like these, they will rise to the challenge. They all may need support right now, but most of all, they look forward to the day when they can welcome guests back for a great cocktail and a delicious meal. For now, many have banded together to provide meals for taxed medical workers and first responders despite their own hardships. That’s the true spirit of the hospitality industry.

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SPECIAL SECTION

THE TRUE SPIRIT OF HOSPITALITY

Justin Cara-DONNA

BETTER THAN BEFORE Bartenders Reimagine Life Behind the Bar By Alana Tielmann WITH THOUSANDS OF SERVICE INDUSTRY CLOSURES ACROSS THE COUNTRY, MORE THAN ANY OTHER INDUSTRY IN THE UNITED STATES, BARS AND RESTAURANTS SUFFER FROM EXTREME JOB LOSSES AND SIGNIFICANT DROPS IN SALES SINCE THE OUTBREAK BEGAN. ACCORDING TO THE NATIONAL RESTAURANT ASSOCIATION, RESTAURANTS ALONE WILL SUSTAIN $240 BILLION IN LOSSES BY THE END OF 2020.

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The entire industry—including the lives of the servers, bussers, and bartenders within it—is forced to change in unprecedented ways while currently in quarantine. All this downtime has given bartenders time to think about a recovering, reimagined bar scene, better than before. HOW TO GET BACK BEHIND THE BAR: Reopening a bar after a global pandemic is likely a first-time challenge for many—that’s for those able to reopen at all. How long will it take? Unpredictable. Regardless, “spirits” must be lifted in order for bartenders to bounce back.

Chef ROBBINS & Zach Wendel

“We had a lot of downtime, hopefully we used this opportunity to reflect, analyze, and plan workplace strengths and areas for improvement,” said Elijah Barnes, bartender at The Roosevelt Room in Austin, Texas. Decorated veteran of the U.S. Marine Corps and award-winning Charleston bartender, Steven Huddleston adds, “This pandemic will not last forever, and since I’ve learned the F&B community will always come together as one family to support each other from bartender to line cook, we will be stronger for it.” THE IMPACT OF TECHNOLOGY: MAINTAINING OLD BAR CULTURE AND DISCOVERING NEW REVENUE STREAMS Today’s technology has kept human connection possible for all. Platforms such as Google Hangouts and Zoom allow workers to retain shared experiences while keeping a healthy distance.

Daniel Sabo

At D.C’s Columbia Room, bartender Justin Cara-Donna suggests to continue staying in touch with regulars and newcomers through virtual happy hours. “Typically, as a bartender, I can only communicate with a room full of people at once. Recent [online] events have opened my eyes to ways in which we can digitally stay in touch with hundreds of people at once.” “Zoom has been a wonderful way to stay connected with people. [I’m] staying MORE connected with them than I was before, or maybe ever,” said Daniel Sabo, director of food and beverage for the Fairmont Century Plaza in Los Angeles, California. Relationships have rekindled through interactive “challenges,” live happy hours, and other tune-ins. “We’ve used Zoom and Google Hangouts to maintain an office feel for the hotel F&B team, so we don’t defer to email or text, which has been super valuable in maintaining a culture we worked really hard to build.”

STEVEN HUDDLESTON

These effective gatherings have not only formed new bonds but revealed a future scope for the industry to come. Recently, the National Restaurant Association issued guidance for nationwide establishments readying to reopen for business. The document demands the use of technology (where possible) to reduce person-to-person interaction, including mobile ordering, contactless payment and delivery.

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SPECIAL SECTION

Elijah Barnes

THE TRUE SPIRIT OF HOSPITALITY

Holly Long

roger Gross

“IT IS A PRIVILEGE AND A PLEASURE TO PERFORM THE ACT OF HOSPITALITY, AND IT IS SO VITAL TO OUR COMMUNITIES.” ROGER GROSS In New Haven, Connecticut, Roger Gross, bar curator of Sherkaan, introduced a website linked to their POS system permitting guests to point, click, and order their food and to-go cocktail packages with minimal interaction, enhancing both guest and employee safety. Zach Wendel, who transformed his two bar concepts into temporary grocery stores for local D.C. residents during the pandemic, witnessed a spike from online orders with free delivery. “I hustled as hard as I could for about a week to get the platforms up-and-running, but once I did, we saw a steady revenue stream, which is something we won’t stop doing once everything is back to normal. TAKING THE NEXT STEPS: WORK HARDER AND SAVE MONEY Envisioning life two months ago sure looks blurry. Everyone had different intentions and ambitions then. Who says you can’t work just as hard, if not harder, once this outbreak subsides? Brett Berry has worked tirelessly, from promoter to bar back to bartender, at some of the busiest bars in Austin, Texas. He stands as the operating partner at Rustic Tap on West 6th, and is awaiting the opening of his next bar concept, Armadillo Den. “Listen more

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than you talk, double down on what you’re good at,” he shared. “Know your strengths and weaknesses and know that it’s more powerful to know both than to be ashamed of your weakness.” Bartenders are spirited performers. They have to display a high-level of energy, keeping guests captivated by the craft while working in sync with staff members bringing out “the best in each other [as] your rent depends on it,” Berry dropped. Flip your mindset to “proactive” instead of “reactive.” It’s time to save some money for the lean times and emergencies. Holly Long, bartender at Erv’s on Beekman and Ward III in New York City, wished she could tell her past self, “save harder and way more responsibly—we’re not in control of life.” STRONGER TOGETHER This coronavirus pandemic has certainly taught everyone to not take the non-essential things for granted. “It is a privilege and a pleasure to perform the act of hospitality, and it is so vital to our communities. We are stronger together and it’s imperative we look out for each other. Just because someone may not ask for help doesn’t mean they don’t need it,” Gross concluded.

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MAKING HISTORY Bars Have Endured Hardships for Hundreds of Years By Mathew Powers

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he current COVID-19 crisis has often been referred to as “unprecedented.” Still, it’s not the first epidemic to affect the country, and it’s certainly not the first crisis facing the service industry. From the Great Depression to the Great Recession and natural disasters to Prohibition, the nation’s bar and spirits industry has often endured immensely painful periods. Nonetheless, many bars have remained steadfast during each unsettled period, and then celebrated each return to happier days. Those bars can serve as inspiration during this crisis. Though there are older establishments that have closed and reopened or converted to restaurants, the longest continually-operating tavern, arguably, is Boston’s Bell in Hand. The bar poured its first ale in 1795 and only paused (legally) for Prohibition. Its first owner, Jimmy Wilson, served as Boston’s town crier for fifty years. When he retired, he decided to open a tavern and give it a name that paid homage to his career: Bell in Hand. It’s one of the few places that can honestly boast of surviving the War of 1812, let alone every other calamity facing the nation. Meanwhile, New Orleans’ Old Absinthe House has served the French Quarter since 1806. Legend has it that the famed pirate Jean Lafitte met with Andrew Jackson on the top floor of the building during the War of 1812 and agreed to help the United States battle Great Britain.

True or not, the bar has faced many of its own battles such as Prohibition and hurricane Katrina. No matter the crisis, or the war, there’s been a never-saydie attitude at Old Absinthe House that’s allowed it to keep operating. A few places west of the Mississippi have also outlived many trials and tribulations. For instance, The Gold Pan Saloon in Breckenridge, Colorado, opened in 1861. Indeed, the bar has poured drinks in the same landmark building since 1879. The bar played host to old western gunfights. The miners left, but skiers and mountain hikers arrived. Prohibition came and went. Yet, through it all, the Gold Pan Saloon has kept serving its mountain community. Few areas are known for its mining scene more than the Bay Area. But the region is also known for its earthquakes. Oakland’s Heinold’s First and Last Chance Saloon opened in 1884. The first natural disaster that forced this National Landmark to close was the devastating 1906 Earthquake. Since then, it’s dealt with economic downturns, World War II, and another earthquake in 1989. It’s still one of California’s last establishments to rely on its original gas-fueled lighting, and we believe those lights will again shine in the wake of COVID-19, the latest test to America’s bars.

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STANDING TALL How a family-owned spirits brand historically sticks together and succeeds By Michael Tulipan

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Above: The Bacardi Archives is home to the world’s oldest and largest private cocktail book collection. Right: A portrait of Bacardi Founder Don Facundo Bacardí Massó Courtesy of The Bacardi Archives

ew brands have persevered through as many challenges as Bacardi over the course of its 158-year existence. This has instilled a sense of community and purpose in the company and its people who have shown incredible resilience and a willingness to roll up their sleeves and help in times of need. Bacardi has survived earthquakes, hurricanes, civil and world wars, cholera, and is now managing the threat of COVID-19. Its customers in the hospitality sector have been devastated, and unemployment levels are unprecedented. Yet the company continues to pitch in financially, through bartender support and by pivoting to the production of hand sanitizer. Just like in years past, Bacardi stands ready to help. The company actually has its roots in disaster, having been founded by Don Facundo Bacardí Massó after the 1852 earthquake in Santiago de Cuba. In the wake of this disaster and the diseases caused by damaged infrastructure, Don Facundo temporarily closed up his business and focused on leading the volunteer relief effort distributing food rations at the city’s Plaza Santo Tomas. He also extended credit to his friends for the reconstruction of Santiago, but when they could not

pay him back, he had to declare bankruptcy and close shop. This allowed him to remake himself and start producing rum. The rest is history with an industry transformed and a large, multi-generational family to keep his memory alive. COVID-19 has prompted an unprecedented level of need across the spectrum with businesses closed, bartenders out of work, and the supply chain shifting from on-premise to off-premise sales. Bacardi established a #RaiseYourSpirits fund and contributed $4 million to a range of organizations, including CORE, the James Beard Foundation, Restaurant Workers’ Community Foundation, Tales of the Cocktail, and Another Round, Another Rally. Recognizing the need to help unemployed bartenders, Bacardi hired them from across the globe to create content for its social media networks. It has also launched a “Tip Your Bartender” program, featuring bartenders making one of their bars’ signature drinks every day at 5pm ET on Instagram. Viewers show their support by tipping the featured bar team via Venmo with Bacardi matching the donations with a gift to the Restaurant Workers’ Community Foundation.

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Most crucially, Bacardi pivoted to the production of hand sanitizer. While continuing to produce its own brands, the company saw the spike in global demand for sanitizer products and quickly mobilized its assembly lines to produce it. Pete Carr, Regional President Bacardí North America, says of the effort, “We’d never made hand sanitizer before, but we figured it out. From how to produce the WHO-approved formula, to sourcing ingredients, figuring out packaging, and getting approvals for labeling. It started in Puerto Rico, where within two days of committing to this, they had already shifted production lines.” To date, 14 sites across the globe, from France to Italy to here in the United States, have produced over 400,000 gallons of hand sanitizers that are being donated to first responders and hospitals. “We always consider our communities part of our family and felt this was one way we could say thank you to the first responders who were working hard to keep us all safe,” Carr says. These efforts and more history are preserved in The Bacardi Archive, which is overseen by Rachel Dorion, its Heritage Communications Coordinator, and a sixth-generation family member. The archive is headquartered in Coral Gables, Florida with adjunct sites at the company’s other brands Noilly Prat, Bénédictine, Martini & Rossi, Dewar’s and whisky brands, along with a collection for French brands including Grey Goose. The Bacardi Archive is a remarkable collection that began a little over 20 years ago with what Dorion describes as a shoebox of slides and some old family photos. She says, “Our company recognized the importance of preserving lost stories with people who shared the growth and success of the company and believed it was important to keep these stories alive for future generations.”

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Above: Historical records in The Bacardi Archives. Courtesy of The Bacardi Archives

AND

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Left: Pete Carr, Above: Rachel Dorion

Today the collection numbers in the thousands, with historical records, family archives, bottles, cocktail books, and more. Combining all the locations, this covers more than 1.86 miles of archives shelves—laid end to end, that is the equivalent to eight times the height of the Empire State Building. Dorion spends her days immersed in her family’s legacy and enjoys sharing the history. “It’s fascinating to uncover more about the lives of people I heard about growing up like my great-great-greatgrandfather and founder of this company, Facundo Bacardí Massó,” she says. “I hope he would be proud to see how hard we work to carry on the legacy he started a century and a half ago.” The archive serves as a vital link to the past and allows brand teams, ambassadors, and corporate communications to continually find new ways to showcase the company’s heritage and culture in its

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programs. But it is also a living, breathing entity. Even now, in the middle of the COVID-19 outbreak, crews around the world are carefully documenting the company’s work for future generations. Bacardi has faced challenges from its very creation, but always finds a way to give back and endure. Dorion attributes this to the close-knit family culture. “We’ve overcome war, exile, and natural disasters by sticking together,” she says. “It’s an honor to work for a company alongside an industry that’s shown overwhelming compassion for one another during hardships like the one we’re faced with today.” “I feel a fire in people today who are excited to see everything we are doing and are raising their hands to help,” Carr says. “Bacardi has been around for 158 years; we’ve seen it all and survived. I think that this will be one of those moments in time that, years from now, new generations of Bacardi’s will look at to learn from.”

HONEY MOJITO

1.5 oz Bärenjäger Honey 1.5 oz Dark Rum .75 oz lime juice top with club soda mint leaves

225

BEES KNEES

1.5 oz Bärenjäger Honey 2 oz Gin .75 oz lemon juice top with club soda

GRAMS OF HONEY (per 750ml btl)

NEW BÄRENÄGER HONEY & BOURBON BOTTLE AVAILABLE SEPTEMBER 2020

Imported by Niche W.&S. | A Marussia Beverages Company | Cedar Knolls, NJ. | DRINK RE SP O NSIBLY

Help us support our Bartender & Hospitality industries by donating to the

RWCF COVID-19 Emergency Relief Fund

The United States Bartender’s Guild National Charity

@barenjagerhoney

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RAISE YOUR SPIRITS Chilled Gives Back to the Bartending Community

a letter to the hospitality community, Chilled Marketing Director Max Ferro sent words of encouragement to an industry hit hard by the current crisis. “I hope you’re all hanging in there and doing the best you can during these difficult times.” Chilled Media is committed to creating as many programs as we can to give back to the service industry, getting aid and assistance to bartenders as quickly as possible. Here are just some of the ways Chilled Magazine and the Chilled 100 were helping bartenders during COVID-19 closures.

KATIE RENSHAW’S THE STAYCATION FOR A TOAST TO THE SERVICE INDUSTRY

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A big thank you to Max Ferro and his team at Chilled Magazine for putting these Industry features together. Every bit helps during times like these! VIRTUAL COMPETITIONS In collaboration with 375 Park Avenue Spirits, Chilled launched A Toast to the Service Industry program, awarding 40 semifinalists $500 instantly for their original recipes, using ten major spirits brands including Van Gogh Vodka, J.P. Wiser’s, Novo Fogo Cachaça, and more. The program also awarded a first place winner $4,000, second place $3,000, third place $2,000 and fourth place $1,000. This competition was a first-of-its-kind awarding instant cash prizes to over 40 out-ofwork bartenders. Hundreds and hundreds of entries poured in week after week for a month and our bartending community gave it their all. The entries were some of the best cocktail recipes we’ve seen!

MONKEY IN PARADISE GIFTING PROGRAM WILL YOU BE MY QUARAN-TINE BY MEGAN SHAFF

MERGE BY JUSTIN WARE FOR COCALERO GIFTING PROGRAM

GIFTING PROGRAMS AND RECIPE SALES Chilled also partnered with NICHE Imports, Cocalero Liqueur, and Monkey in Paradise Vodka to create programs that give back to the bartending community through our CHILLED 100 Network. Bartenders from across the country were gifted products and paid instantly for recipes they created from home. The brands received amazing recipes from our Chilled 100 members and in return each bartender was awarded instant stipends to help with the cost of living during bar closures.

THE CHILLED 100 AMBASSADOR PROGRAM Chilled has also expanded The Chilled 100 network. The Chilled 100 is a high-profile team of recognized industry leaders who are the pulse of the spirits industry. Experts in the field, Chilled 100 bartenders represent Chilled Media within bars across the nation all set in local markets renowned for modern-day cocktail culture. We launched several programs including exclusive opportunities for our Chilled 100 members and have expanded into several additional high-profile cocktail markets. For more information or to join the Chilled 100 team, visit chilled100.com.

TIP YOUR BARTENDER SOCIAL MEDIA PLATFORM Our Tip Your Bartender Program, featuring our Hospitality Worker of the Day has raised over $15,000 for 50 bartenders and counting. We continue to feature bartenders on a daily basis, and plan to feature an out-of-work hospitality worker each and every day until bartenders and others in the service industry are back to work.

TRICK POT BY RYAN WELLIVER FOR NICHE IMPORTS GIFTING PROGRAM

“I want to take this time to say thank you so much to everyone who supported the fundraiser Max Ferro and Chilled started. I know times are tough and I am grateful for those who donated and shared my post. Today I was able to purchase a crib for my son with the money that was raised for me,” says bartender Claudio Vilorio. CHILLEDMAGAZINE.COM

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The Sagamore Spirit

KITCHEN COCKTAIL SHOWDOWN

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agamore Spirit planned to host their inaugural Cocktail Showdown at its waterfront distillery in Baltimore — but given the current situation, the brand acted quickly to turn its in-person event, into an engaging “athome” live stream on Facebook. The Sagamore Spirit Kitchen Cocktail Showdown brought together five bartenders, three judges, and two hosts to celebrate the idea that great cocktails can be made at home with simple ingredients. The champion bartenders, who hailed from across the mid-Atlantic, competed for a grand prize of $1,000 cash. Hosts Justin Schlegel from 98 Rock Morning show in Baltimore and Joe Masse, Sagamore Spirit Key Account Manager in New York City, were joined by three industry judges — Brendan Dorr, president of the Baltimore Bartenders Guild, Chantal Tseng, bar manager at the Gibson in Washington, D.C., and Jeff Greif, publisher of Chilled Magazine. The hosts and judges made each cocktail along the “virtual” side of the competing bartender and ranked them based on taste, creativity, and presentation. Anastasia Cooper of Not Your Average Joe’s based in Bethesda, Maryland, won with her Wear the Red Moccasins cocktail, which she says is a play on the Diamondback cocktail, named for the Diamondback Lounge in Baltimore. “I’ve always wanted to riff this cocktail,” she says, “and this seemed like the perfect opportunity. Plus, I take any chance I get to turn a stirred cocktail into a shaken one or vice versa.” The concoction is a sour-styled drink composed of Sagamore Spirit Rye Whiskey, Copper & Kings American Apple Brandy, Yellow Chartreuse, lemon juice, chamomile tea simple syrup, egg white, and Peychaud’s bitters. Of the competition, Anastasia comments, “I enjoyed the showdown, although I was extremely nervous since this was my first cocktail competition ever. Everyone behind the scenes worked really hard to pull it off, given the current circumstances. Everyone I’ve talked to was incredibly impressed with the production. I appreciate the emphasis on the bartenders relaxing and just enjoying themselves.” Check out Anastasia’s and the other contestants’ creative cocktail recipes.

s PEOPLE'S CHOICE WINNER

SMASHIN’ RATIONS Created by Ryan Minnick INGREDIENTS

2 ½ oz. Sagamore Spirit Signature Rye Whiskey ½ oz. Capri Sun (Pacific Cooler) 1 tsp. strawberry jam 1 cucumber 1 apple PREPARATION

Add and muddle sliced cucumber, apple, and 1 tsp. of strawberry jam into a mixing glass. Add ice and Sagamore Spirit; stir until chilled (15-20 sec). Fine strain and add ice into chilled rocks glass and top with your favorite childhood beverage Capri Sun Pacific Cooler. Cut a COVID-19 inspired cucumber garnish and enjoy!

WINNING RECIPE

WEAR THE RED MOCCASINS

Created by Anastasia Cooper

INGREDIENTS

PREPARATION

1 oz. Sagamore Spirit Signature Rye Whiskey* ½ oz. Copper & Kings Apple Brandy ½ oz. Yellow Chartreuse (substitute: honey syrup) ½ oz. homemade chamomile tea syrup ½ oz. lemon juice 1 egg white 1 strawberry (muddled) Peychaud’s bitters

Muddle strawberry with chamomile tea syrup. Add lemon juice (normally half of a lemon), Yellow Chartreuse (honey syrup if substituting), apple brandy, and Sagamore Spirit. Separate egg white into an empty shaker tin. Combine drink mix with egg white and shake vigorously without ice, then add ice and shake again. Double strain through a fine strainer into a chilled coupe glass; top cocktail with Peychaud’s bitters for aromatics. *Adjust to 1.5 oz. if not using Yellow Chartreuse.

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THE PIMMSLICO CUP Created by Matthew Slivinski INGREDIENTS

1 ½ oz. Sagamore Spirit Signature Rye Whiskey ¾ oz. Pimms No. 1 ¾ oz. lemon juice 2 slices cucumber 6-8 mint leaves Ginger Ale PREPARATION

Muddle cucumber and mint leaves with the lemon juice. Add Pimms No. 1 and Sagamore Spirit. Add ice and shake; strain into glass with fresh ice. Top with ginger ale. Garnish with slice of cucumber and sprig of mint.

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THE TRUE SPIRIT OF HOSPITALITY

BLACKBERRY FIG OLD FASHIONED Created by Kimberly Helmuth INGREDIENTS

2 oz. Sagamore Spirit Signature Rye Whiskey 1 ½ oz. Figenza Vodka (substitute: any berry-flavored vodka) ¼ oz. lemon juice 4 blackberries Ginger Beer PREPARATION

Put four fresh blackberries in a mixing glass and muddle. Add Sagamore Spirit, vodka, and lemon juice. Strain into a glass over one large ice cube. Top with ginger beer. Garnish with a skewer of fresh blackberries.

THE RYE STREET

Created by Evan Lingenfelder INGREDIENTS

1 ¾ oz. Sagamore Spirit Double Oak Rye Whiskey ½ oz. sweet vermouth ½ oz. Italian Amaro Rhubarb Bitters (substitute: peach or orange bitters) Angostura bitters ½ oz. blood orange juice Luxardo Cherries for garnish PREPARATION

Combine all ingredients into a shaker and shake with ice; double strain into a chilled coupe glass. Express lemon twist over top of the drink and add a stabbed Luxardo Cherry.

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Ryan Welliver creates original recipes for NICHE Imports and Chilled 100 Gifting Program

We've Got Your Back

BRANDS SUPPORTING BARTENDERS By Mathew Powers

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“To our local bartenders: You’ve always had our backs, and we promise to always have yours,” noted Jameson through its social media. Their $500k donation to the United States Bartenders Guild (USBG) is part of a nearly unified response to the COVID-19 crisis by the spirits industry. Brands have raised funds, hosted digital events and transformed their distilleries into hand sanitizer facilities. “Over our 158-year history, we have risen to many challenges, and we are doing the same again in response to COVID-19,” said Jean-Marc Lambert, S.V.P. Global Operations for Bacardi. “Our goal is to make a very real difference in the fight against COVID-19.” Bacardi pledged $3 million in aid and converted eight distilleries into facilities capable of producing a total of 267,000 gallons of hand sanitizer.

“TO OUR LOCAL BARTENDERS: YOU’VE ALWAYS HAD OUR BACKS, AND WE PROMISE TO ALWAYS HAVE YOURS.” -JAMESON

Pernod Ricard, Ole Smoky Distillery, and Iron Smoke Distillery have also produced hand cleaner. Recipients include FEMA, sheriffs, and metro New York. Also, as of early April, Sagamore Spirits produced more than 13,000 gallons of sanitizer for Johns Hopkins Medicine. THE INDUSTRY IS HELPING LAID-OFF BARTENDERS, TOO. The founders of Cincoro Tequila, which consist of five NBA owners (including Michael Jordan), is donating 30% of its newly-created online sales as part of the #TipYourBartender movement. Campari America, who manages such brands as Wild Turkey and Skyy Vodka, pledged $1 million to the “Another Round Another Rally” tip jar, which gives emergency funds to hospitality workers. And Balcones Distilling pledged to donate $5 of every whiskey bottle sold. Meanwhile, Broken Shed is paying bartenders $150 to create three-minute videos showcasing cocktails with its vodka and common pantry items. Diageo, the parent company of such brands as Bulleit and Tanqueray, also asked bartenders to rely on ingredients from home in creating recipe demos. CHILLEDMAGAZINE.COM

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Diageo, who has already donated $500k to the USBG, will donate $1 for each cocktail image shared with the hashtag #TipsFromHome.

videos featuring their julep recipes, which fans can duplicate while also tipping the mixologists. Four Roses will add to its USBG donations by matching each tip, all of which will be split evenly among the mixologists.

NEFT Vodka hosts a weekly Facebook Live Streaming show to help raise financial support and awareness for out of work bartenders with view donations going to a dedicated GoFundMe page and matched dollar-for-dollar, up to $10,000 each week by NEFT. Four Roses has Kentucky on its mind with its Rose Julep Virtual Challenge that dually celebrates Derby Day and supports mixologists. Bartenders can submit

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BUT IT’S NOT JUST BARTENDERS RECEIVING HELP. Tito’s Vodka pledged $2 million to a variety of organizations. Luxco, the parent company of brands such as Everclear, donated $100k to the Center for Disaster Philanthropy COVID-19 Response Fund. Part of the Brown-Forman $1 million donation includes matching dollarfor-dollar contributions to the

Restaurant Workers’ Community Foundation. Moët Hennessy USA and a host of brands have joined with Guy Fieri and The National Restaurant Association Educational Foundation in creating the Restaurant Employee Relief Fund. In the end, Campari America summed up the collective effort eloquently: “We’ll get through this, and we’ll help our partners get through this so that once we’re on the other side, we can be sure our favorite local establishments are still there.”

Here comes the sun (doot’n-doo-doo...) There is a light at the end of the tunnel. And it’s getting brighter every day. So, hang in there. And, know that we’re right here with you every step of the way. A message from your friends at Paradise Brands.

BRA NDS LLC

WWW.MONKEYINPARADISE.COM

WWW. B LUE N E CTA RT E QUIL A . COM

Monkey In Paradise, LLC, W. Palm Beach, FL 40% ALC/VOL. Blue Nectar Spirits Company, LLC, W. Palm Beach, FL 40% ALC/VOL.

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FINDING COMMUNITY IN ANOTHER ROUND By Joseph Luparello

here is no question that COVID-19 not only has inflicted severe economical damage, but has also hurt the morale of many hardworking Americans nation-wide. As the fight to extinguish the virus transpires, it seems that unity and generosity represent some of the most effective weapons in humanity’s arsenal. Campari America, one of the most prestigious spirits companies in the United States, is currently focusing on executing these principles to mitigate the countless hardships faced by the workers in its industry. Campari’s sincere efforts to aid the community kicked off with a one-million-dollar donation to “Another Round Another Rally,” a non-profit financial resource for the hospitality industry, offering relief for hospitality workers who lost their jobs or had their hours cut in the wake of the pandemic. In addition to the donation, Campari America urged its community to join the #AnotherRoundChallenge. Bar patrons were called upon to support their local bars by joining the movement via hashtag “AnotherRoundChallenge” at www.AnotherRoundAnotherRally.com. At this web address patrons can “tip their servers” through a Virtual Tip Jar. Afterwards, they are encouraged to challenge friends on Instagram to do the same while using the hashtag. Brand Ambassador of Campari America, Anne Louise Marquis, emphasizes the importance of the digital utility. She notes, “Virtual Tip Jars have exploded in popularity, as bars and restaurants across the country have shuttered in the wake of Covid-19. The tip jars are a way to thank servers and

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hospitality workers while providing much needed financial support. As the hospitality community bands together to support their bartenders and servers, virtual tip jars have been established to replace their main source of income. They can be set up through organizations, like Another Round Another Rally, or directly by bars themselves.” Several highly reputable names utilized their social channels to encourage this virtual tipping, including Matthew McConaughey, Tituss Burgess, and Trixie Mattel. On top of that, every single Campari America brand posted the call to action on their social channels to promote the cause and rally for support. Campari’s helping hand extends beyond monetary aspects. For instance, the Wild Turkey team in Kentucky worked with local government officials to donate two tankers of neutral grain spirit, which was transferred to a certified processor to denature, produce, and bottle hand sanitizer. These were then distributed to workers performing essential services, prioritizing health care services. Lastly, they brought together a squad of their outstanding brand ambassadors to create a schedule of digital programing crafted to educate and connect friends in the industry. The project’s title is coined “Campari Community.” Each week, their team hosts three to five programs, such as events, interviews, happy hours, and educational opportunities. This provides a highly credible resource for bartenders to acquire knowledge about everything from amaro, to maturation, to cocktail making. For more details, follow @CampariCommunity on Instagram!

‘‘

What inspires me about the Campari America response is that the company is doing something for everyone. Some are active participants while others prefer a more passive approach—the most important lesson is that we are building a community together during this unprecedented time. It is important for people to feel heard and listened to as they share their personal experiences.

‘‘

— ANNE LOUISE MARQUIS, BRAND AMBASSADOR OF CAMPARI AMERICA

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A REDESIGN OF THE SERVICE INDUSTRY What Bars Will Look Like When They Reopen By Christina Staalstrom

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an industry we provide customers with memorable experiences and an escape from the every day. No one necessarily needs to go out for a drink or a meal, but they do so because they have the free time, a little extra money, and are looking for a social connection. So when a global pandemic calls for social distancing and shelter at home order, the playing field is upended and the rules are changed. As of today, many bartenders embraced a contactless drinking community with virtual happy hours, online cocktail sales, and mixology classes, all of which might continue as bars across the nation start to reopen. And as bartenders find a “new normal,” bar owners must also tackle an unprecedented set of challenges. For instance, how to keep guests safe? What is the appropriate space between guests’ tables and bar stools? What about wearing masks and other protective gear? With this redesign, bar owners brace themselves for change while seeking practical opportunities. “We have seen a shift in consumer behavior,” says Calvin Young, Director of Business Optimization for Ozumo Concepts International. “Change and volatility creates opportunity and everyone is racing to find that opportunity.” His perseverance and optimism are infectious and like many, rather than trying to recreate the on-premise experience he is embracing a new way of connecting with consumers. Ozumo’s bottled cocktail offering, online tutorials, and Build-Your-Own Handroll Kits are designed to keep customers engaged. The success of programs like these tell us guests continue to come, not only to show support, but also for the convenience and confidence that comes with buying a premade cocktail or meal from somewhere familiar. Marc De Kuyper and his team were getting ready to launch Overproof.com, a new AI-driven business intelligence and strategic planning platform for the beverage alcohol industry when COVID-19 hit. “We quickly pivoted our resources towards making a difference for the hospitality workers that lost their jobs overnight.” By partnering with wine and spirits suppliers and matching them up with local bartenders and companies looking to boost morale

through happy hours, their nonprofit bartender reemployment initiative CompanyToast.com, has commitments to offer temporary reemployment for more than 2,500 bartenders across the country. They continue to sign on new suppliers and corporate partners daily. The general consensus is that once the stigma of physical togetherness dies down guests will start to seek some familiarity and in-person social connection. Like many, De Kuyper does believe people will want and need to socialize. Restaurants and bars will have to create an environment where their guests feel safe doing so. Expect to see an increase in outdoor dining, bars, and restaurants will have to allow for more space between tables and not operate at or over capacity, and bathrooms will offer more touchless amenities. Cities that rely heavily on tourism and convention business will have a harder time with phased openings and no one knows that better than Elizabeth Blau. Credited with transforming Las Vegas into the world-class food and beverage destination it is today she’s seen many ups and downs during her nearly three decades in the industry. Blau admittedly says she’s never seen ELIZABETH BLA U anything like the current pandemic but feels it’s important to find the silver lining. The Las Vegas restaurant she runs with her husband and partner Chef Kim Canteenwalla, Honey Salt, is down to a staff of 25 and their focus is on community involvement and local services like Deliver with Dignity. “It’s been great to see the kindness in people, even the yelp reviews are positive,” she says, a smile in her voice. It will be a challenge to find a sustainable format that can cover operating expenses and keep customers and employees safe but Blau believes in the strength and resilience of the industry. “Now is the time for the leaders, owners, and chefs in our industry—it’s important to be strong for the hundreds of thousands of people who work in our industry and the millions of family members who rely on them.”

MARC DE KUYPER

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MIX IT UP

CELEBRITY SIPS

SPIRITED CELEBRITIES HELP OUT THE SERVICE INDUSTRY IN A TIME OF NEED.

ASHTON KUTCHER AND MILA KUNIS “Mila and I are launching Quarantine Wine,” wrote Kutcher in the caption on his Instagram account. “100% of profits go to COVID-19 relief efforts. We’ve been finding charities that are focusing on getting PPE into the country, charities that are helping feed kids, businesses that are in distress.” America’s Food Fund, Direct Relief, The Frontline Responders Fund, and Give Directly are four of the charities that will benefit according to the celeb couple.

AARON PAUL AND BRYAN CRANSTON The Breaking Bad stars and founders of Dos Hombres announced on Instagram, “Now through May 5, 100% of proceeds from online orders will benefit the USBG, the Hospitality Industry Relief Fund, and America’s Food Fund.”

SAMMY HAGAR AND GUY FIERI Legendary rocker and entrepreneur, Sammy Hagar and his friend, Emmy Award-winning chef and restaurateur, Guy Fieri, are toasting their award-winning spirit, Santo Tequila Blanco while supporting local food banks and the Restaurant Employee Relief Fund, respectively.

CHRISTIE BRINKLEY “If I can encourage people to lift their spirits, they can lift others, too, by having a Bellissima,” the iconic model says. Christie is doing her part by providing the medical field with essential equipment by using sales from her Bellissima Prosecco to give back.

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THE AMERICAN WHISKEY STORY IS BIGGER THAN BOURBON. OUR 50x AWARD-WINNING STRAIGHT RYE WHISKEY IS PROOF. S A G A M O R E S P I R I T.C O M | @ S A G A M O R E S P I R I T

ABSOLUTELY AMERICAN.

ADVANCED MIXOLOGY

DRINK IN HISTORY

The

Highball By Lanee Lee

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RAILROAD LINGO AND WHISKEY CHAMPAGNE, NEED WE SAY MORE?

ant to impress next time you’re out with friends, especially if you’re in Japan? Order your spirit, Haibo-ru-style. This popular style of drink, also known as a Highball, simply means two parts soda water mixed with one part spirit. It stems from Japanese shochu (a grain-based distilled spirit) drinking traditions, but today, it’s typically a whiskey or Scotch-based drink made with soda water served in a tall glass. This simple, yet brilliantly refreshing, tipple has been a go-to in Japan since the 1920s and probably the 19th century stateside when carbonate water and soda fountains became the rage. However, the drink didn’t come into its own in Japan until the 50s and 60s when a chain of bars opened called Torys, founded by Suntory Whiskey’s owner Shinjiro Torii, that featured Whisky Highballs. Today, the drink is so prevalent in Japanese culture, you can pick up canned Highballs at convenience stores. However, it wasn’t invented there.

worry about nailing the perfect proportions. These machines have been touted to deliver a drink so silkysmooth and well-balanced, it’s described as “whiskey champagne.” And as almost every cocktail category continues to level-up in quality and creativity, so has the Highball. As a quintessential thirst quencher in summer months, mixologists are churning out delicious renditions, such as David Mor’s FT101 made with Wild Turkey bourbon, sherry, osmanthus petal syrup, orange ginger ale for Cindy’s Rooftop in Chicago and Lucinda Sterling’s Top Hat made with Benriach Curiositas, lemon juice, grapefruit juice, black pepper simple syrup, basil leaves, soda water for Middle Branch in New York City. Yep, the Highball trend has left the station and barrelling full-steam ahead to a bar near you, be it stateside or beyond. Give one a try with this simple recipe.

Rumors swirl about the original creator, but all evidence points to the United States as the birthplace. In print, it first appeared as the Splificator in The Mixicologist by Chris Lawlor in 1895 and then again in the 1900 version of Harry Johnson’s Bartenders’ Manual. Three decades later, in 1895, bartender Patrick Gavin Duffy wrote to The New York Times claiming he served the first Scotch Highball at New York’s Ashland House for English actor E.J. Ratcliffe. Whether or not he deserves credit for the OG Highball, Duffy was an iconic trendsetter in the world of bartending with his 1934 book, Original Mixer Book. Adding to the tale, around the same time the infamous wanderer Tommy Dewar while in a New York bar with friends ordered a glass of Dewar’s Scotch served high with soda, ice, and lemon. At least the name Highball, however, is much easier to confirm its origin. It’s a railroad term referring to the ball inside a steam train’s water tank. When it was floating at the right level to give the train enough steam power, the conductor would give a signal: two short and one long whistle to signify the crew. And that’s pretty much the formula for a good Highball cocktail. But, with high-tech Toki Highball machines—created by Suntory Toki—popping up in trendy bars and restaurants across the country since 2017, no need to

THE HIGHBALL INGREDIENTS

2 oz. Dewar’s White Label Whisky 6 oz. soda, or ginger ale PREPARATION

Fill a Highball glass with ice. Pour whiskey into the glass. Top with soda water.

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ADVANCED MIXOLOGY

FOOD KNOW-HOW

pineapple __

BAHAMA MAMA

THE PINEAPPLE SYMBOLIZES HOSPITALITY. The fruit has, for centuries, been a gift of friendship, warmth and welcome. Surprisingly, even though pineapple possesses an acidic quality mostly associated with citrus, it is not a citrus at all. Whether juiced, roasted, or just a garnish, pineapple is especially at home in cocktails. Don the Beachcomber blended pieces into his Kona cocktail, while Conrad Hilton of hotel fame featured what was essentially a Piña Colada as a welcome drink for guests at his Caribe Hilton. In fact, despite its whimsical slushiness and creamy sweetness, cocktail historian Jared Brown has said that the Piña Colada is “the most broadly influential cocktail ever created.”

Another solid tiki choice, since we are surely in need of some serious Vitamin D, is the Bahama Mama. This cocktail is perfect for a tropical vacation even when you can’t take one. As the story goes the cocktail became popular during Prohibition when the Bahamas were used as a rum smuggling base. The classic has been riffed on by bartenders over the years, most made with two types of rum, coconut flavors, other juices used, sometimes, often times with a splash of coffee, but always with the “princess of fruits” the pineapple.

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INGREDIENTS

½ oz. dark rum ½ oz. coconut-flavored rum ½ oz. grenadine 1 oz. orange juice 1 oz. pineapple juice PREPARATION

Fill tall glass with crushed ice. Pour in ingredients. Garnish with pineapple wedges.

Making the Ordinary Extraordinary

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ADVANCED MIXOLOGY

BRAND SPOTLIGHT

SEND YOUR

SENSES ON

VACATION By Joseph Luparello | Photos by Sarahdipity Photos

wo first-generation Cuban-Americans raised in Miami, Carlos Carreras and Rene Armas founded a company that proudly symbolizes and commemorates their precious Cuban heritage. Big 5 Rum crafts liquid encapsulating the Cuban spirit, and reflects on part of its history. Each sip is comprised of the resilience, strength, and spirit signifying Cuba. “When I was growing up in Miami both my parents and grandparents always had a glimmer in their eye and nostalgia in their voice when they spoke about Cuba,” recalls Carreras. “They had a great sense of pride of their homeland and they instilled that pride in their children. We were always enthralled with stories about the Cuba in which they grew up before it was taken away from them. Big 5 Rum is a tribute to that part of our ancestry. The Cuba of old where the rum was always flowing and the parties never stopped. We wish to bring that part of the Cuban story to the United States with Big 5.”

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“OUR PARENTS SACRIFICED SO MUCH SO THAT WE COULD HAVE A BETTER LIFE. AS A RESULT OF THEIR SACRIFICES, BOTH CARLOS AND I HAVE ENJOYED SUCCESSFUL CAREERS IN THE SPIRITS INDUSTRY... BIG 5 IS OUR WAY OF LETTING THEM KNOW THAT THEIR SACRIFICES WERE NOT IN VAIN. BIG 5 PAYS HOMAGE TO THE LIFE THEY HAD AND LOST. IT’S OUR WAY OF LETTING THEM KNOW HOW MUCH WE APPRECIATE THEM.” -Rene Armas

Big 5 Rum’s unique Cuban style carries a light, crisp taste, which distinguishes it from other Caribbean rums. Originally designed to go toe-to-toe with delicately flavored European spirits, Cuban rum is made with the nation’s most efficiently produced island crop—sugar cane. While made in Florida, Big 5 Rum’s products focus on paying homage to the original tasting Cuban rums that can’t be obtained in the United States due to trade embargoes. Its rums are made with blackstrap sugar molasses locally sourced from South Florida, globally recognized as growers of quality sugarcane. The molasses is column distilled four times for a cleaner, more consistent product. The blackstrap molasses has a leg up on sugarcane juice because of the subtly sweet, caramel-y, mature tasting rum it brings to fruition. The result is brightly flavored, “super sippable” rum that has a strikingly smooth mouthfeel. Big 5 Rum’s in-house mixologist created five signature cocktails, including: The Vedado, The Miramar, The Biltmore, The Havana Yacht, and The Casino Español. Each is a sentimental symbol to Cuban Americans, referencing the five social clubs that were the epicenter of Havana’s social scene in the 1950s. When Cuban Americans fled to the states during the revolution, they formed a new social group to maintain their cultural presence in Miami, which they aptly named the Big Five Club. Big 5 Rum celebrates the breezy, cosmopolitan leisure of those golden-age clubs in Havana and the spirit that flowed through them. The brand’s four expressions can be enjoyed during instances of relaxation or celebration. The first of four is its flagship silver rum. This white

Cuban-style rum is preferred in a Cuba Libre, Mojito, or Daiquiri. Or any variation of a refreshing long drink will do. It’s clean, classic, suave liquid that will fit right in with any tropical-style cocktail. Another member of the family is its gold rum, which expresses itself in richer caramel, toffee notes. It’s ideal for late-night sipping or a 5 o’clock pick me up in a Colada (Cuban coffee served with sugar and cream). The next expression will send taste buds to Miami. Its coconut rum’s all-natural flavor and subtle sweetness make it perfect for sipping over ice and an interesting addition to your favorite Mojito recipe. The convergence of Miami flavor and Cuban-style is most evident in this expression. Lastly, its spiced rum has a brighter, fresher taste than many of the other spiced rums on the market. It is composed of five spices: allspice, clove, nutmeg, vanilla, and all-natural orange flavors. Big 5 Rum’s origin story is illustrated in every aspect of its packaging. At the bottom of each bottle’s face, five crests are pictured, representing the five largest social clubs in 1950’s Old Havana. On the backside, a subtle transparent map of Florida and Cuba reminds customers where the backbone of their business was formed. Today Big 5 Rum continues to build off that backbone and hints at the near-future announcement of a 5th expression. CHILLEDMAGAZINE.COM

SHAKING AND STIRRING

MARTINI & ROSSI FIERO Since 1863, Martini & Rossi has been a defining voice in the world of vermouth and a herald of Italy’s good life. Adding to its portfolio of aromatized and sparkling wines, Fiero is a low ABV (15%), vibrantly red aperitivo that is ideally served with tonic. The saturated color and bitter orange flavor profile are reminiscent of Aperol, which is not surprising since Martini & Rossi seeks to reach a younger demographic.

MARTINI & ROSSI FIERO AND TONIC INGREDIENTS

1 part Martini & Rossi Fiero 1 part tonic water Orange wheel (for garnish) PREPARATION

Pack a balloon glass with ice and pour in an equal ration of Martini & Rossi Fiero and tonic water. Stir gently for a few moments and garnish with an orange wheel.

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LAUNCHES

VAN GOGH LIMITED EDITION Launched on International Women’s Day, the limited edition bottle was designed by Minneapolis artist Kate Worum. It features a floral design in gentle tones of pink, sky blue, and sage green. The label sports the hashtag #goghgirl, further emphasizing the strength of women around the world.

SPIKED STRAWBERRY SPRITZER INGREDIENTS

1½ oz. Van Gogh Vodka ½ oz. honey syrup ½ oz. freshly squeezed lemon juice 2 oz. sparkling water 1 strawberry PREPARATION

Muddle strawberry in mixing glass. Add ingredients; shake well with ice. Strain into an ice-filled rocks glass. Top with sparkling water. Garnish with mint sprig and lemon wheel. *Honey syrup: equal parts honey dissolved in warm water.

DISARONNO VELVET LIQUEUR Founded in the 16th century, Disaronno distinguishes itself as the premium amaretto liqueur. Disaronno Velvet is the brand’s first new product since the company was founded. The familiar almond profile anchors this cream liqueur with additional elements of apricot and vanilla. While still encased in the brand’s iconic, rectangular bottle shape, this new liqueur distinguishes itself in a striking, solid white glass vessel.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Disaronno Velvet Liqueur Large Ice Cube (optional) PREPARATION

Combine ingredients in a rocks glass.

GLENLIVET RESERVE CARIBBEAN WHISKY Taking a non-traditional tact, Glenlivet imbues its new blend with a tropical flair by finishing it in ex-Caribbean rum barrels. The rum gives the blend a sweet, smooth character with elements of honey, tropical fruit, and cinnamon. The profile will appeal to both whisky and non-whisky drinkers, not only standing on its own neat but also offering itself as an unconventional mixer in summer cocktails.

NEW RIFF KENTUCKY WILD GIN BOURBON-BARRELED Traditional dry gin ingredients blended with wild foraged botanicals, which include local, wild juniper berry, American Spicebush, and Kentucky state flower, goldenrod. A bit of rye whiskey spirit is added to base spirit and the distillation is aged in fresh, New Riff bourbon barrels for five to seven months.

BLOOD OATH BOURBON Blood Oath bourbon’s newest offering blends three specially selected bourbons to create Pact No. 6. The blend includes an oaky, 14-year ryed bourbon, a toasty 8-year old ryed bourbon, and a 7-year ryed bourbon. The blend is then rested in cognac casks, which add a bit of sweetness and a fruity quality to the already spicy, caramel quality.

CARIBBEAN MAI TAI

INGREDIENTS

1 ½ oz. The Glenlivet Caribbean Reserve ¾ oz. lime juice ½ oz. orange syrup ½ oz. triple sec PREPARATION

Combine the whisky, lime juice, orange syrup, and triple sec in a cocktail shaker. Fill with ice. Shake vigorously for 20 seconds. Strain into an ice-filled rocks glass. Garnish with mint and an orange slice.

NEAT OR LIL SAVAGE CABBAGE ON THE ROCKS 1½ oz. New Riff Kentucky Wild Gin Bourbon Barreled ¾ oz. lime juice ¾ oz. cabbage simple syrup* PREPARATION

2 oz. Blood Oath Bourbon Large Ice Cube (optional) PREPARATION

Combine ingredients in a rocks glass.

Add ingredients to mixing glass filled with ice. Stir; strain into Nick and Nora glass. Serve up, express an orange peel. *Cabbage simple syrup: add 1 cup of chopped cabbage to 2 cups white sugar, top with 2 cups boiling water, stir. Let sit for 1½ hours, strain cabbage.

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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.

Alone, together. This is the new narrative—a perfect encapsulation of the current situation in America. For members of the service industry, an industry that exists to bring people together, being apart isn’t easy. Our power to recover and survive from being apart lies in our ongoing partnerships together. An industry “reimagined,” will succeed in the humility and grace of its people—which works out favorably for an industry full of barmen and women who even when they are at their best always strive to be humble. Teamwork, even while apart, is the true spirit of hospitality.

In this issue of Chilled, we stir a vision of the future— bartenders back behind the bar, better than before; resilient bars and brands continuing to flourish despite the toughest obstacles. We celebrate the many members of the service industry who stepped up to offer relief and assistance during this universal time of need. We explore what brings us together, and how this power will help us get back to working successfully as a team. As such, our cover story introduces a team, who understand the power in numbers. The founding members of Cincoro Tequila launched its social media platform #ToastYourTeam to help bartenders, with the notion that if we are together in spirit, we are never alone.

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Golden

Meet the

Photo by Suzana Hallili

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Five

Cincoro Tequila A Spirit That Brings People Together

“IF YOU WANT TO MAKE PEACE WITH YOUR ENEMY, YOU HAVE TO WORK WITH YOUR ENEMY. THEN HE BECOMES YOUR PARTNER.” -Nelson Mandela This saying perfectly applies to the founders of Cincoro Tequila. Five friendly rivals and NBA owners, Jeanie Buss of the Los Angeles Lakers, Wes Edens of the Milwaukee Bucks, Wyc Grousbeck and his wife Emilia Fazzalari of the Boston Celtics, and Michael Jordon of the Charlotte Hornets came together over an impromptu dinner. They discovered a shared love of tequila. Over many more dinners, tastings, and meetings, these five competitors united in pursuit of creating the world’s finest tequila. "What began as a meeting of mutually-respected rivals, ended as a perfect circle of friends," says Fazzalari, co-founder and CEO.

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CEO and Co-founder, Emilia Fazzalari

Photo by Suzana Hallili

The group had no intention of merely slapping their names on a label. "We won't do anything that isn't world-class," asserts Fazzalari. Indeed, "Cinco" is Spanish for five, representing the five founders, while "Oro" translates to "gold," expressing their mission to create the gold-standard in tequila. "We focused on what we felt was missing in tequila— with a vision to create a new standard of tequila with no burn, naturally rich and delicious, with a smooth, long finish, similar to a finely crafted cognac or bourbon."

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It is precisely because their tequila shares attributes with other spirits that Cincoro has grown appealing to a broad audience. "Tequila is unique within spirits for the fact there are both clear and aged spirits represented within the category,” explains Fazzalari. “More and more Blanco consumers are coming in from clear spirits like gin and vodka. Similarly, we are seeing more consumers come into the tequila category through the aged expressions (Reposado, Añejo, and Extra Añejo) as more bourbon, whiskey, and cognac drinkers come over."

Cincoro Tequila winner of 12 gold medals, offers unique terroir as its agave is grown in both the highland and lowland appellations of Jalisco, Mexico. Cincoro waits at least six years to harvest its 100% hand-picked Weber Blue Agave to maximize its sugar content. The agave grown in the warmer lowlands benefit from the dark, mineral-rich volcanic soil that provides the agave with abundant earthy, vegetal aromas and flavors. Meanwhile, the bountiful rains and relatively cool temperatures found in the highlands combined with the bright red soil laden in clay and silt provides the agave with noticeably sweet and floral aromas and flavors. Both agaves are distilled separately (twice) before they are blended. And then, Fazzalari explains, "We uniquely age our tequilas underground in cava (cellars) longer than most other tequilas. We find this underground aging technique provides a richer, more flavorful, and complex spirit." The outcome is a smooth, balanced aged tequila rich in flavor and aroma with a long finish.

“

The best way to enjoy Cincoro, no matter how you prefer it is to share it with others. And that includes participating in a shelter-in-place friendly digital happy hour. Cincoro Tequila is making it easier to stay at home during the COVID-19 crisis with the launch of their new e-commerce site Shop.Cincoro.com, and also available for delivery on Drizly, Reserve Bar, and Minibar.

WHAT BEGAN AS A MEETING OF MUTUALLY-RESPECTED RIVALS, ENDED AS A PERFECT CIRCLE OF FRIENDS."

To develop packaging fitting for a well-crafted tequila, the group looked to Jordan, who not only excited fans with his gravity-defying basketball moves but had a knack for making fashion statements both on and off the court. "Jordan reached out to his close friend Mark Smith, head of innovation for Nike at the time and Michael's go-to creative partner, to collaborate on the bottle design," noted Fazzalari. "Michael set forth his design brief: sleek, contemporary, and unique. Mark and he got to work; we engaged great collaborators to produce the bottles in Mexico. The result is simply fantastic." The five partners’ mission to create five-star tequila is represented by the five-sided bottle, while Jordan's jersey number inspired the bottle's 23-degree angles. Fazzalari added, "If you lie 23 bottles down on a basketball court, head to toe, they form a perfect circle, 14 feet in diameter, which represents the center court circle." As fun as that seems, drinking the tequila is even better. It's lovely neat, or with an ice cube and orange slice. The brand also has three signature cocktails: "Tommy Margarita with our Blanco, Cincoro Paloma with our Reposado, which is so refreshing and balanced, and our Añejo makes the most amazing Old Fashioned."

-Emilia Fazzalari The nationwide quarantine has, unfortunately, put a heavy burden on our bartenders. To help give back to those who support them, Cincoro joyfully embraced the #TipYourBartenders campaign by contributing 30% of all online orders to the United States Bartenders' Guild (USBG) Emergency Assistance Fund through May 31st with a free shipping code on the site. Additionally, in late April the Cincoro team launched an innovative social media movement #ToastYourTeam. The concept is “You toast and Cincoro gives.” Cincoro is encouraging consumers to share a virtual photo or video toast celebrating those individuals that they miss and inspire them during this time that we cannot physically be together. For each toast shared on social media Cincoro is providing a $20 donation for the consumer to give to the USBG Emergency Assistance Fund and/or the Restaurant Strong Fund. Cincoro has set an ambitious goal to donate until they reach $100,000 with their #ToastYourTeam initiative. "We are very grateful for the opportunity to support the hospitality community at this time," says Fazzalari. "Tequila is a spirit that brings people together, which is something that inspired us greatly. Now more than ever, is a time to come together even if that means doing so virtually."

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Untamed Spirits Across the Mexican Landscape By Michael Tulipan

Stretching across four Mexican states, with seventeen expressions, Bozal Mezcal stands apart as an example of how to make unique spirits from different varietals of maguey. Bozal translates to “wild” or “untamed,” highlighting its use of species of uncultivated maguey that dot the rugged Mexican landscape. The maguey is actually a member of the agave family and cousin to tequila’s blue agave. A majority of the Bozal offerings are sourced from wild maguey, which can be found in varied environments from valleys to steep hillsides to higher altitudes where the conditions can be harsh. “The varietals, which can take ten or more years to mature, produce intense flavors with rich earth tones and a savory smokiness,” says August Sebastiani, Bozal Mezcal President. “These terroir influences very much come through in the liquid with a wide range of characteristics such as minerality, herbaceous notes, or tropical flavors.”

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Each mezcal is produced at a family operated distillery, or mezcalero, which cooks the piña (heart of the agave) in an earthen pit, crushes it by hand or tahona wheel, and distills the spirit in small batches in either clay or copper pots. These mezcaleros can be found in small villages across the states of Oaxaca, Guerrero, San Luis Potosí and Durango and are woven into the fabric of their local communities where employment opportunities are often very limited. The company uses a different colored ceramic bottle for each of its four tiers. “Traditionally terra cotta copitas are used for drinking mezcal,” explains Sebastiani. “Our series of rustic ceramic bottles made in Mexico City honor this tradition utilizing hand painted ceramic bottles in a variety of earth tones.” A yellow hued bottle is used for the “Ensamble,” which is a blend of three agaves, Espadín, Barril and Mexicano. This blend yields a lighter, easy sipping mezcal with a slightly smoky yet herbaceous undertone and floral notes from the Barril. The brown bottles of the Sacrificio tier refer to mezcal that was produced in the ancient “sacrificio” style using local protein, fruit and grains in the final distillation. The Reservas come in a

black bottle and is a nod to their ancestral production style of clay pot distillation. The single maguey offerings, which come in blue bottles, distinguish the company. Five are currently available, each distinctive thanks to their unique terroir. “With the offerings from Oaxaca, we see more minerality, tropical fruit and herbaceous flavors,” Sebastiani says. “The Cenizo from Durgano shows really unique flavors of mesquite and barbecued meats. The Sacatoro from Guerrero highlights earthy flavors with

wildflowers.” In the next several years, the company plans on extending its single maguey offerings to showcase the very different flavor profiles showcasing the unique aspects of their terroir. No two Bozal Mezcals are alike so Sebastiani encourages bartenders to explore the varietals. “Whiskey drinks work particularly well with our mezcal because of the commonality of smokiness in the two spirits.” Or you can just sip over a meal with friends and family the way they do it in small towns across Mexico.

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Everything's Coming Up Roses By Michael Tulipan

Copper & Kings are nothing if not wild at heart. Their free-spirited innovation spans a line that has grown from American apple and grape brandies to absinthe, Destillaré liqueurs, and unique no neutral spirit to a new line of gins. Owner Joe Heron calls his team “an excitable bunch,” and its dedication to invention and quality is clearly on display with their range of luxury gins.

But how does a self-labeled “brandy company” start making gin? We’ll let you in on a little secret—they always have, quietly, in tiny batches and never for broad distribution. These original cat-themed releases featured label art by the artist Douglas Miller. One, Stray Cat gin, was aged in a Serbian Juniper wood barrel, which is usually reserved for aging balsamic vinegar. Joe Heron is still not sure how the barrel made its way to them. Next, they came across the world’s oldest gin recipe from 1495 and distilled that. Why? Essentially, because they could. One law Kentucky change later, enabling by the drink sales on the distillery premises, they were distilling American Dry Gin originally meant to be enjoyed with their Butchertown Soda Tonic Water at the distillery. Suddenly, Copper & Kings was in the full-time gin business. The Accidental Gin Company. You can’t fence them in. No matter the spirit, the company is known for using small-batch copper pot stills to forge their nontraditional offerings, always non-chill filtered with no added sugar, colors, artificial flavors, or chemicals. When they turned to gin, their goal was clear—make it distinctive and more refined with true depth of flavor by using their double-distilled brandy base—no grain neutral spirit gin here. Heron says, “No gin flavored vodka.” The History of Lovers Gin is an homage to the rose flower. “We don’t do ‘Barbie’ gin. Our gins are sophisticated, grown-up, and very nuanced. And this is a super romantic expression,” says master distiller Brandon O’Daniel. Very few rose gins are on the market, and those available are reminiscent of all things pink fruit and strawberry with the Millennial market in mind. Master Distiller Brandon O’Daniel was going for a gin that

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retained the intense floral aromatics of roses. He says, “Technically, it was very challenging—we almost became perfumers in the process.” The gin’s aromatic intensity comes from the crushed whole juniper berries mixed with ingredients like rose hips, rosewater, honey, sweet orange, pink grapefruit peel, jasmine and lavender petals, pink peppercorns and licorice root all macerated in apple brandy low-wine, then redistilled together with vapor-distilled rose hips, pink grapefruit peels, and lavender. The color comes from a flash postdistillation maceration of rose hips, hibiscus tincture, and strawberry juice concentrate. The copper pot-distilled process also produces a relatively low proof relative to grain neutral spirits, necessitating far less water dilution to bottle proof. Of course, their gin has entered an extremely competitive, wellestablished category. How is the scrappy newcomer planning to compete? “If we enter a spirits category,” Heron says, “We aim to be the most differentiated, distinctive, and yes, inventive player. No Neutral Spirits is a real platform of distinctiveness.” In the case of The History of Lovers, Heron sees it as an opportunity to bring new drinkers to gin. Try the Copper & Kings line in refreshing gin & tonics, spritzes, or for a new take on the Negroni. With the warm weather soon to be upon us, O’Daniel also suggests a drink he calls Rose 75 with The History of Lovers gin and rosé sparkling wine, Collins style. “At 90 proof, the gin holds up very well in the drink,” he says, “and the aromatics stay whole.” Just another way to give any summer outdoor gathering an extra sparkle.

Our gins are sophisticated, grown-up, and very nuanced. — MASTER DISTILLER BRANDON O’DANIEL

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DON’T WALK,

RUM

TO THE GREATEST BARTENDER SHOWCASE ON EARTH ANGOSTURA GLOBAL COCKTAIL CHALLENGE By Thom Meintel

A Emma Cullen and Vanessa Zanchi

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s cocktail competitions go, it is not the norm to tie-in to the local culture of a place. But with the ANGOSTURA Global Cocktail Competition, it was no secret where the festivities were happening. The AGCC kicked off on the weekend ahead of the greatest show on earth, the world-famous annual Trinidad & Tobago Carnival, when the islands erupt in a monumental wave of merrymaking accompanied by the infectious beat of SOCA music. In case all this is new to you, perhaps you should go back to the first grade. It’s party central, ok?

Carnival Revelry

"Jillionaire" and the Competition Judges

This year, 2020, the House of ANGOSTURA was celebrating a milestone, its 10th year of honoring the art of mixology, awarding one lucky competitor the title of King or Queen of Cocktailing. Emotions were running high before the biennial event as the brand was welcoming nine of the most talented bartenders from across the globe to Trinidad to compete. After impressing judges in the regional heats, the finalists, culled from 318 entrants from a whopping 55 countries, represented diverse locations and included Shana Rajahram from Trinidad, Marv Cunningham from the Bahamas, Chad Lawrence from Calgary, Gustavo Costa from Brazil, Mike Jordhoy from Paris, Simon Dacey from London, Rohan Massie from Tasmania, Vasile Dorofeev from Dubai, and Agung Satria from Vietnam. With a cash prize of $10,000 and a two-year contract as the ANGOSTURA Global Brand Ambassador, let’s just say stakes were high. The contest required each bartender to mix two drinks in seven minutes while entertaining judges with their knowledge about cocktails, the category, and the brand, which encompasses not only the aromatic bitters but also ANGOSTURA rums and an Amaro di ANGOSTURA. Add a rigorous interview (there is a job at stake after all) and you have a loaded situation. But the beauty of the AGCC is its level playing field—it doesn’t matter where bartenders are from, or the bar at which they work, the only thing that matters is that they have the skills, charm, knowledge, and work ethic to excel at representing ANGOSTURA internationally, at some of the drinks industry’s biggest get-togethers.

Brand Educator, Raymond Edwards

(Left to Right) Jeff Greif, Georgette Moger, Thom Meintel, and Mitch Cooper

When asked what inspired the ANGOSTURA Global Cocktail Challenge, North America Brand Manager Mitch Cooper replied that it “was started as a way for the brand to advocate for members of the bartending industry. We want to give back to trade professionals all over the world who use and love ANGOSTURA bitters and introduce them to our award-winning rums and amaro. AGCC empowers these rising stars of the cocktail world to explore new formats and ingredients, meet people in the industry, showcase their skills on a global stage, and ultimately have a great time.”

Siobhan Payne & Joy Hui Lin

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Ready for “J’ouvert” Morning Festivities

A bevy of Carnival dancers decked out in sequins, and multicolored plumes held court at the entrance to the big event, a striking preview of the upcoming Carnival festivities on Monday and Tuesday. We were invited to sip a choice of three cocktails—the “Queen’s Park Swizzle,” the island’s signature cocktail hailing from the hotel of the same name in the capital of Port of Spain, and either a “Deliciousness” or an “Old Flame” both created by the 2018 winner Ray Letoa from New Zealand. The uber-talented and magnetic ms. franky marshall on hand as Mistress of Ceremonies, quickly jumped into high gear as she took to the stage. The event began with the airing of the national anthem of Trinidad & Tobago, a moving moment when all “Trinis” in the room stood erect, arms at their side. It was a telling moment, too, as the ANGOSTURA brand occupies an incredible pride of placement on these islands, its history dating to 1824 when founder Dr. Johann Siegert first produced bitters as a medicinal tincture to alleviate stomach ailments. Fifty years later, his three sons migrated to Trinidad from the town of ANGOSTURA, Venezuela, and marketed their dad’s creation as a culinary and cocktail staple under the now-famous name, ANGOSTURA aromatic bitters. The highly classified formula said to be known by just

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Bangin’ a SOCA Drumbeat

five people, is a well-kept, nearly 200-year old secret recipe blending premium herbs and spices. It quickly established itself as an integral ingredient in cocktails, bringing both signature and innovative cocktails to life and elevating a range of drinks with depth and flavor. An earlier distillery tour confirmed all of this but we also learned that the company produces not only its ubiquitous bitters but also several aged rums and an anniversary year amaro launched in 2014, the first “amaro” to come from a Caribbean island and the first to utilize bitters as an ingredient within its recipe. It was exciting to watch what the nine finalists would conjure up onstage with their drinks and who would emerge as the best of the best. In celebration of the House’s 10th anniversary, an all-star line-up of worldclass talent along with ms. franky kept the audience cheering for much of the evening’s demonstrations. At last, however, Marv Cunningham from the Bahamas took home the crown with his cocktail “Mas Curried” which captured one of the most iconic Trini flavors— curry—in an exotic combination that complemented the flavor profile of the ANGOSTURA 7-Year-Old Rum, with its rich maple, chocolate, honey, and toffee notes. Cunningham, whose specialty is culinary cocktails, navigated the rigorous competition,

The Competition Winners

Emcee, ms. franky marshall

entertaining the judges, a notable group that included Christopher “Jillionaire” Leacock, the well-known Trinidadian DJ and music producer formerly with Major Lazer. Rohan Massie all the way from Hobart, Tasmania placed second, followed by Vietnam’s Agung Satria in third. Trophies were also awarded for Best Rum Cocktail, with “Mas Curried” beating out everything as well as Best Amaro cocktail, which Massie’s “Hidden Perfection” nabbed. Chilled got a chance to share a nightcap with Mitch Cooper after the show. He could not have summed up the evening any better. “The ANGOSTURA Global Cocktail Challenge is about so much more than a competition victory—it’s about creating a network of talented people from around the world and immersing them in the rich culture of the island ANGOSTURA calls home through a week of life-changing experiences culminating in the legendary Carnival celebration.” True to form, Carnival did indeed consume the days (and nights) that followed, and the joyous and boisterous celebrations were imbued in everyone as they headed back home.

Angostura Global Cocktail Challenge 10th Anniversary

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RECIPES RIGHT OFF THE LAS VEGAS STRIP, SPARROW + WOLF OFFERS A “PULL-FROMTHE-PANTRY” BAR MENU THAT DILIGENTLY CROSSES OVER INGREDIENTS FROM THE KITCHEN TO THE BAR IN ORDER TO REDUCE WASTE. Photos by Sabin Orr

EASY PEASY INGREDIENTS 1 1⁄2 oz. pea and mint-infused vodka 1 ⁄2 oz. chamomile tea syrup 1 ⁄2 oz. fresh lime juice PREPARATION Shake and strain. Garnish with pea tendril.

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EL ZAPATERO INGREDIENTS 2 oz. Source One Vodka 1 1⁄2 oz. citrus tarragon shrub PREPARATION Shake and strain over fresh crushed ice with oloroso float. Garnish with half moon orange, currants, huckleberries, and mint spring.

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GETTING FIGGY WIT IT INGREDIENTS 1 1⁄2 oz. R6 Bourbon 1 ⁄2 oz. S&W Amaro Blend 1 ⁄2 oz. Smoked Fig Dr. Pepper syrup 2 dashes Angostura bitters 2 dashes Peychaud’s bitters PREPARATION Stir and serve over fresh ice, garnish with skewered roboto grilled fig.

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LAST CALL

CHILLIN’ WITH

TIA CARRERE TWO-TIME GRAMMY AWARD WINNER TIA CARRERE STARS ON NETFLIX MOST ANTICIPATED NEW SHOW, AJ AND THE QUEEN, CREATED BY MICHAEL PATRICK KING OF SEX AND THE CITY FAME.

DRINK.

If I want to start off nice and easy I’d probably have a rosé or champagne. If I wanted to get straight to the point after a stressful week, I’d do a Hendricks Gin Martini shaken well, up, with one olive, preferably blue cheese stuffed.

HOME BAR.

I have an old gilt bamboo bar cart that carries Hendricks gin, Grey Goose or Ketel One, Patrón Silver or Casamigos tequila, dry vermouth, St-Germain liqueur, and my old Playboy cocktail shaker among other odds and ends.

DOWNTIME.

With all the downtime in the world on my hands right now, I’ve been focusing a lot on my family, writing daily in my journal and keeping active with zoom exercise classes and yoga.

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COPING.

I am focusing on being grateful for what goodness I have in my life, helping others, and being mindful every day, checking in and taking note of any fear or anxiety. And a shaken cocktail at the end of a trying day doesn’t hurt either.

ÂŠ 2019 123 Spirits, LLC. Photo ÂŠ Michael Elins

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