Chilled Magazine - Volume 13 Issue 3 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

BARTENDERS

ELEVATE THE RTD CATEGORY ANGOSTURA

BITTERS DEBUTS NEW FLAVOR

FROM PROHIBITION

TO PANDEMIC

THE EVOLUTION OF

SERVING COCKTAILS

Revel with a cause

* JUSTIN HARTLEY

Meticulously crafted, artisanally produced and strikingly balanced.

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

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

ORGANIC RANGE COMING SOON 100% organic Australian wine blended with the oldest indigenous botanicals for the ultimate wine aperitif.

PROUDLY SOURCED, BLENDED AND BOTTLED IN AUSTRALIA IMPORTED BY LEVECKE IMPORTS, 10810 INLAND AVENUE, MIRA LOMA, CA 91752

CONTENTS

VOLUME 13 - ISSUE 3

features

This is Avila

Justin Hartley joins REVEL Spirits

Crafted Together

The Spirit of Collaboration with Santa Teresa 1796

100

The Ready-to-Drink Cocktail Category

104

Stirring Up the RTD Category Bacardi Rum Cocktails To-Go

106 Recipes

Pastiche and Jet-Setter San Antonio

110

Spotlight

Esotico, Miami

CHILLED MAGAZINE

THANK-YOU FOR YOUR AMAZING COCKTAIL SUBMISSIONS

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

A TOAST TO THE SERVICE INDUSTRY HIGHLIGHTING THE FINAL FOUR COCKTAILS/COMPETITORS

SHADES OF TJADER 1ST PLACE By Manami York, Pittsburgh

MORNINGS IN PAIâ&#x20AC;&#x2122;A 2ND PLACE By Adrian Gonzalez, Miami

WELLINGTON-HARRINGTON 3RD PLACE By Naomi Levy, Cambridge

THE STAYCATION 4TH PLACE By Katie Renshaw, Chicago

In a virtual toast to the spirits industry, 375 Park Avenue Spirits in partnership with Chilled Media teamed up for a virtual bartender competition with over 1,000 submissions. We want to thank the bartender community for their creative cocktails and resilience during these times. Stay tuned for more virtual contests!

LEARN MORE AT chilledmagazine.com/toasttheindustry

CONTENTS

VOLUME 13 - ISSUE 3

departments Editor’s Note

16 A Message from Megan Marshall

Bottoms Up!

18 Cool Bottles - Artsy Vessels 20 How to Make Orgeat 22 Anatomy of the Bottle - 123 Organic Tequila 24 Wine Labels - From Grape to Glass

The Locals

28 Bartender Submission - Zoe Leonard, Pyre Provisions, Covington 30 Bartender Submission - Kabir Akbani, Mandarin Oriental, Miami 32 Tequila Expert - Mark Watson, Sol Toro 34 Chilled 100 Bartenders - Cocalero Send Our Spirits Soaring 40 Distillery Profile - Treaty Oak Distilling 42 Brand Profile - Casa Dragones Tequila 46 Portfolio Profile - E & J Gallo Luxury Spirits 48 Owner Profile - Maurice Kanbar, Blue Angel Vodka 50 Ask a Bartender - Building a Round of Drinks

Special Section

The New Cocktail Experience 58 From Prohibition to Pandemic 62 Cocktails for Hope 64 Are To-Go Cocktails Here to Stay? 68 The Explosion of E-Commerce 72 A Whole New World of Wine 76 A Tale of Two To-Go Bars

Advanced Mixology

54 Drink In History - The 20th Century Cocktail 56 Food Know How - Lemongrass 80 That’s The Spirit - RumChata Wins the Flavors Game 82 In the Know - El Mayor’s New Shelf-Friendly Look 84 Spotlight Launch - Angostura Cocoa Bitters

Mix It Up

26 Behind the Pretty in Pink Bar 52 Celebrity Sips - Schitt’s Creek 78 Crafting Cocktails - 80s Cocktails Make a Comeback 88 Shaking & Stirring - Launches 112 Last Call - Chillin’ with Daryl Hall and John Oates

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

CHILLED VOLUME 13 ISSUE 3 AUG/SEPT 2020 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

CHILLED MAGAZINE

VOLUME 13 - ISSUE 3 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 Christina Staalstrom, Christopher Day, Tyler Zielinski, David Perry, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo by Riker Brothers | Grooming by Andrea Pezzillo for Exclusive Artists using Skinbetter Science and Hanz De Fuko | Styling by Ilaria Urbinati 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 3 ©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.

CHILLED MAGAZINE

As long as we're apart,

we're in this together. For your passion, your hard work, your support, and your spirit.

Here’s to you.

Summer Heat 1½ oz Tito’s Handmade Vodka 2 oz sparkling water ½ oz lime juice ½ oz agave 3 slices cucumber 2 slices jalapeño

Muddle slices into a shaker tin. Add Tito’s Handmade Vodka, lime juice, agave, and ice. Shake vigorously and strain into a glass over ice. Garnish with jalapeno and your choice of a cucumber or lime slice.

EDITOR’S LETTER

VOLUME 13 - ISSUE 3

Photo by Brandon Dobashi

GUEST EDITOR MEGAN MARSHALL

“We cannot live for ourselves alone. Our lives are connected by a thousand invisible threads, and along these sympathetic fibers, our actions run as causes and return to us as results.” Herman Melville’s inspiring words from Moby Dick stayed with me long after studying the classic novel. No matter the stage in my life, human interaction has been the driving force. I think it’s rare to find yourself in a place where you cross paths with people from all walks of life. As bartenders, we have that valuable opportunity thanks to the number of people we engage in every shift. Coming together over food and drink opens doors we never thought possible, and basically, we are facilitators of positive memories. Just like flavor is more than a good taste, our interactions while serving are more than simple transactional experiences. We go to bars and restaurants not only to try amazing, quality products—but also to celebrate, take a load off when we’re stressed, and make new friends. The list goes on. So how do we use our connection to make a positive impact? How can we weave the threads of our lives with the fibers of those with whom we interact? As we all continue with inventing imaginative libations, let’s not forget what is at the heart of our industry: the guest. It is important for us to use our platform, no matter how big or small, to encourage the development of positive relationships with and among the people we meet. I cannot wait to see what we create as we enter this new environment, this new normal, this new world.

Megan Marshall

Megan bartends in New York City at Ama Raw Bar (East Village), Uptown Bourbon (Harlem), and Penny Jo’s (Washington Heights). Using her position to explore the importance of human connection, much of her mixing inspiration stems from an emotion, a feeling, or a memory. She is the winner of Old Forester’s Battle of the Boroughs 2020, a Week One Semi-Finalist in Chilled Magazine’s Toast to the Service Industry, a BarSmarts graduate, USBG member, and student at Fordham University’s Graduate School of Social Service.

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The latest flavor for your bitters collection. EXPERIENCE IT NOW

RUB HERE!

Crafted with Trinitario cocoa nibs to bring rich, bold flavors to any cocktail. New ANGOSTURA速 cocoa bitters pairs Trinidad and Tobago's finest locally harvested cocoa with 200 years of unparalleled bitters expertise from THE HOUSE OF ANGOSTURA速. It's our most decadent, indulgent flavor yet.

ESPRESSO GROG INGREDIENTS 2 oz. ANGOSTURA速 1919 Rum 1 oz. honey syrup 1/4 oz. coffee liqueur 1/4 oz. Allspice liqueur 5 dashes ANGOSTURA速 cocoa bitters PREPARATION Shake all ingredients and double strain into a chilled coupe. Garnish with shaved chocolate or espresso beans.

TASTING NOTES

COLOR: Rich, dark brown NOSE: Distinct cocoa tempts the nose to inviting warm spices, floral and citrus undertones TASTE: Rich, nutty cocoa balances light spices with a lasting bitter finish

NEW ANGOSTURA COCOA BITTERS

A LITTLE DASH, A TOTAL TRANSFORMATION.

Made with Trinitario cocoa, our newest bitters innovation adds tempting notes of rich, bitter cocoa and aromatic botanicals to totally transform aged spirits like rum, cognac or sweet vermouth.

VIEUX CARRÉ Please Enjoy Cocktail Responsibly | 2020 © ANGOSTURA HOLDINGS LIMITED | SIZE IN IMAGE NOT ACTUAL SIZE | VISIT ANGOSTURABITTERS.COM FOR RECIPE INSPIRATION

BOTTOMS UP!

COOL BOTTLES

ARTSY VESSELS

BOMBAY SAPPHIRE LIMITED EDITION X HEBRU BRANTLEY

Embracing the brand’s global “Stir Creativity” platform, Bombay Sapphire has collaborated with renowned visual artist Hebru Brantley to produce the company’s first limited edition artist-designed bottle. Chicago-based Brantley chose to celebrate his roots as a street artist with the bottle’s vibrant Afro-Futuristic interpretation. Sales will benefit Chicago chapter of Black Lives Matter.

ESPANITA ARTISANAL TEQUILA

High-impact and distinctive packaging highlights the brand’s craftsmanship and communicates authenticity. The celestial images on the label tell a tale of growth, abundance, power, and strength. A bespoke glass bottle along with creative graphics and handcrafted award-winning liquid inside, sets Espanita apart in the super-premium tequila category.

DEATH’S DOOR GIN

Packaged with bartenders in mind, the bottle is designed to be ergonomically sound for easy handling and can be held on its sides or by its flats with a grip ring and long neck for easy pouring. The package is simple yet elegant, high-quality without being overdone. Inspired by the Death’s Door passageway between Washington Island and the Door County peninsula.

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225

GRAMS OF HONEY (per 750ml btl)

@barenjagerhoney Imported by Niche W.&S. | A Marussia Beverages Company | Cedar Knolls, NJ. | D RINK RE SPONSIBLY

BOTTOMS UP!

HOW TO

HOW TO MAKE ORGEAT By Lesley Jacobs Solmonson Photos courtesy of eugeneshoots.com

Christopher Day, general manager at the Kon-Tiki in Oakland, California, makes orgeat as a more intriguing way to supply the necessary “fat” in a drink. The latter term refers to the source of sugar used. “Unlike most fat used in cocktails such as simple syrup, honey, agave, and grenadine,” explains Day, “orgeat offers more nuance and depth of flavor, which means it will contribute lots of new character to the overall drink. While this means that it won’t work as universally as a simple syrup will, if used thoughtfully, it can drastically elevate some drinks in a way that no common syrup is capable of. Think the difference between using plain sugar versus marzipan for baking cookies. Now I’m hungry.” Orgeat has been around for a very, very long time. The term stems from the Latin word, hordeata, meaning “made with barley.” Later, the Italians dubbed it orzata and the French orgeat. Regardless of what we call it, orgeat has evolved from a barley water mixture used as a shelf-stable milk substitute to a delicate, but potent almond-based syrup. While many tiki drinks, like the Mai Tai, cannot be made without orgeat, many classic cocktails—the Japanese cocktail, the Army Navy, and Cameron’s Kick—need it as well.

STEP 1

STEP 2

STEP 3

Lightly toast raw almonds until you smell roasted nuts, and a few are browned. Skip this step if you want a less pronounced nut flavor. Day uses his orgeat in many drinks, especially his take on Trader Vic’s 1944 Mai Tai. (The Kon-Tiki is in Oakland where Trader Vic’s originated). Day’s Mai Tai riff accentuates the almond notes in the orgeat while also giving the drink a fruity yet bitter twist.

Crush the almonds into a coarse cornmeal-like mixture and then place them with water into a sealed container. Let sit for between 5 to 8 hours, agitating every 20 to 30 minutes. Orgeat should keep for about 1-2 months if properly stored. Day offers a little tip: Keep the strained, almond solids and use them in baking as long as they are used the same day.

Strain the almond slurry, pressing to remove solids, into 3 cups white sugar. Use white, granulated sugar because it will not compete with the almond flavor. With an immersion blender or whisk, dissolve sugar in almond water fully. Add orange blossom water and vodka (stabilizer) to the final mix. Go easy on the flower water. A little goes a long way.

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CHRISTOPHER DAY Born in Los Angeles, Day abandoned his Ph.D. study in chemistry to embrace a career in the hospitality industry. In LA, he has been a part of the bar teams at Honeycut, Cole’s, Redbird, and General Lee’s. Now settled in northern California, he manages The Kon-Tiki in downtown Oakland. He waits eagerly to pour a round of pineapple rum and sherry shots for everyone at his bar again.

TIP

PRO TIP

After a day in the refrigerator, the orgeat may have almond solids at the top of the container. You may leave them in and shake the mixture to combine them or skim them off for a smoother, more melded syrup.

Do not heat water to dissolve sugar. “Heating can denature the subtle aromatics in the almonds, altering the final character of your orgeat,” warns Day.

SCRATCHED RECORD INGREDIENTS

1 1⁄2 oz. Banks 5-Year Rum 1 ⁄2 oz. Rhum Clement Canne Bleue 1 ⁄4 oz. Giffard Abricot du Roussillon 1 ⁄4 oz. Martini Bitter 3 ⁄4 oz. lime juice 3 ⁄4 oz. orgeat* PREPARATION

Briefly whip all ingredients in a tin (with a single small cube or small bit of crushed ice). Crack tin and dump contents into a Mai Tai or large rocks glass. Fill with crushed ice. Garnish with lime. *Orgeat Ingredients Makes about 4 cups Ingredients 2 cups pre-blanched, slivered raw almonds 2 cups filtered water 3 cups white granulated sugar Orange flower water, to taste 1 oz. vodka

CHILLEDMAGAZINE.COM

BOTTOMS UP!

ANATOMY OF THE BOTTLE

THE FULL PACKAGE EXAMINATION

Wooden cap sealed for authenticity.

Natural cork closure.

Founder and Tequilero David Ravandi is devoted to creating a tequila portfolio that expresses terroir, complexity, and delicate floral aromas. 123 Organic Tequila relies on local master artisans and Ravandi’s acute attention to detail during every stage of production from the moment the agave matures at the USDA and EU certified organic estates to the handblown recycled glass and soy ink-printed, recycled paper labels depicting the spirits’ Mexican heritage.

Unaged and clean with intense aromas of fresh agave.

Ravandi’s pursuit of quality and commitment to sustainability extends to the packaging of 123 Organic Tequila Blanco (Uno), Reposado (Dos), Añejo (Tres), and Extra Añejo (Diablito).

Liquid smooth as silk, with a slightly sweet kick on a lengthy finish. Vibrant with lemon peel, black pepper, and minerals.

123 ORGANIC TEQUILA BLANCO (UNO)

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Aged 6 months in oak, which gives the liquid a very light color and no real hint of wood. There’s agave on the nose, but it quickly dissipates as you head for a light dessert course, complete with salted caramel, crème brûlée, and toffee notes with minty anise finish.

After eighteen months in oak, Tres’ wood character is more prominent. On first blush, it is heady on the nose with tannin and wood oil notes fading after time in the glass, revealing richer versions of those characteristics in the Reposado—caramel and some chocolate notes.

A lovely Añejo that really opens up when you give it time.

Most complex tequila in the lineup.

The label is printed on recycled paper using soy-based ink and vegetablebased glue.

Authentic Mexican artwork on the label.

Organically produced tequila.

Handblown recycled glass.

123 ORGANIC TEQUILA REPOSADO (DOS)

123 ORGANIC TEQUILA AÑEJO (TRES)

CHILLEDMAGAZINE.COM

BOTTOMS UP!

WINE LABELS

THE VINTNER’S JOURNEY FROM GRAPE TO GLASS MY FAVORITE NEIGHBOR

The 2018 vintage is a luscious and dark Cabernet that perfectly represents the bold and ripe wines of Paso Robles. According to Eric Jensen, dynamic owner and winemaker of Booker Winery, My Favorite Neighbor is a tribute to his mentor and great friend, Stephan Asseo, winemaker for neighboring L’Aventure Winery. Stephan taught Eric about the incredible winemaking potential in Paso Robles. Each time Stephan called Eric he would refer to himself as Eric’s “favorite neighbor.” My Favorite Neighbor celebrates the wonderful neighbors in all of our lives—the symbolic tin cans on a string between two windows.

EGW CHARDONNAY

Double Zero “00” is an ultra-luxury winery producing Grand Cru Chardonnay and Pinot Noir in Oregon, Burgundy, and Champagne named after the number of potentials in numerology 0. Its EGW “Extra Good White” reached its potential with a complex, balanced, and finely textured expression of 100% Willamette Valley Chardonnay inspired by the old winemaking techniques of Coche-Dury. The label was inspired by the chalk markings that Burgundian vintners draw on their bottles before laying them down for many years in the cellar.

WHISPERING ANGEL ROSÉ

You’d be hard pressed to find a rosé drinker who has not had a glass of the iconic Whispering Angel Rosé. Often attributed with the “Rosé Renaissance,” this Grenache, Cinsault and Rolle (Vermentino), blend has a pale color with an approachable taste profile which has arguably become the worldwide reference for Provence Rosé. The label features a delicate drawing of two cherub-like faces inspired by the two angels carved into the wall above an altar in the chapel at Château d’Esclans dating back to the 1850’s. Located in the heart of Provence, just northeast of St. Tropez with a view of the Mediterranean coast in the faint distance, the saying is “In the Esclans Valley angels whisper.”

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MIX IT UP

BEHIND THE BAR

BEHIND THE

Pret ty in Pink BAR

MARTINI & ROSSI FROSÉ

Premium frozen rosé wine cocktail with no blender required. Just freeze and enjoy either by pouring into a glass or popping a straw into the recyclable pouch for a bit more on-the-go vibe. Made with Italian wine and all-natural fruit flavors, no high fructose corn syrup, artificial sweeteners, or coloring.

NEW AMSTERDAM “PINK WHITNEY” VODKA

In partnership with hockey player Ryan Whitney, New Amsterdam’s newest pinkhued vodka comes from pink lemonade, a combination that reflects Whitney’s favorite drink. Top it off with a splash of soda or drink it chilled over ice for a laid-back summer treat.

SVEDKA ROSÉ VODKA

Svedka Rosé draws on the popularity of the bright, crisp, “pink” wine category, offering a new profile for flavored vodka lovers. Made with 5% rosé wine, offering flavors of strawberry, pineapple, and notes of sweet-tart hibiscus.

WESTERN SON WATERMELON VODKA

The base vodka, made from yellow corn, is blended with natural watermelon essence and natural flavors and bottled at 80 proof. The sweet and flavorful liquid pours out to a bright pink hue and is a perfect addition to cocktails.

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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.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Zoe Leonard

Pyre Provisions Covington, Louisiana Photos courtesy of Pyre Provisions The first cocktails Zoe Leonard learned about were industry standards—the Old Fashioned, the Sazerac, the French 75. That knowledge came by way of cocktail training sessions for servers given by bartenders at the Columns Hotel in New Orleans. Leonard worked there during college and was so enamored of the drinks world that she made it her career. Currently, Covington, Louisiana is where she tends bar at Pyre Provisions. While the smokehouse-meets-barbeque restaurant takes an elevated, chef-driven approach to the food, the space itself is laid back and welcoming. The barbeque concept informs the cocktail menu, explains Leonard, by “trying to keep in line with smoky flavors and incorporating seasonal produce to complement the flavors of the food.” And, as a tribute to neighboring city New Orleans, the bar features a Daiquiri program using a variety of seasonal fruits to riff on the classic rum, lime, and sugar. The Daiquiri program exemplifies the advice Leonard gives novice bartenders and home enthusiasts. Sometimes, the “simple things,” like fresh, squeezed juices and seasonal ingredients, are often the best when it comes to making drinks. “You don’t have to break out the smoking gun or buy the most expensive shaker on the market,” she explains. “Have fun and be inventive without any pressure.”

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INGREDIENTS

2 oz. black tea-infused vodka* 1 oz. Steen’s simple syrup** ¾ oz. lemon juice 2-3 drops of Krupnik bitters PREPARATION

Shake all ingredients and strain over ice in a Collins glass. Garnish with mint sprig and lemon peel. *Black tea-infused vodka: Add 1 heaping tbsp. loose leaf black tea to 750ml vodka. Infuse for 12 hours. Strain leaves and discard. **Steen’s cane syrup: melt 1 part Steen’s cane sugar into 2 parts hot water. Cool and store.

o by Gabrielle Geis Phot elm an

In her time behind the stick, Leonard has watched as cocktail culture has evolved, “Whether it be flavor combinations, methods, or ingredients, I’m always so impressed with the amount of care people put into making a great drink. I hope the standard continues to become more elevated and that people learn that bartending is really a creatively challenging and fulfilling job.”

BLACK TEA COCKTAIL

Bring the heat with Red Jalapeño Puree, a bold savory combination of mature jalapeños brined and puréed with rice vinegar. Savor the sweetness of juicy yellow peaches, the distinctive warmth of ginger and a tart splash of citrus with our Peach Ginger blend.

FOR COMPLIMENTARY SAMPLES: PERFECTPUREE.COM/CHILLED

Fruit purees, specialties & blends

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Kabir Akbani

Bartender Mandarin Oriental Miami, Florida Photos by Mandarin Oriental By Isabella Cruz Kabir Akbani worked his way from busboy to server to bartender, until moving on to working at a luxury hotel in South Beach as a barback. After a year, he got the opportunity to work as a service bartender. Currently bartending at the Mandarin Oriental Miami at its lobby lounge, MO Bar, Akbani enjoys working for a luxury brand as it allows for a clear focus on hospitality. Akbani believes several factors make a great bartender. Along with knowledge of the profession and active participation in competitions, he thinks bartenders should focus mainly on hospitality skills. “As soon as a guest walks into the bar, the main focus should be on welcoming them and being a great bar host, making them feel comfortable and at home.” For Akbani, bartenders need to be fluent in the spirits behind their bar and know what’s trending by networking with others. “By networking, you can discover different paths that will help you understand more about the beverage world,” he explains, “and help you to develop your personality and reach new heights in your profession.” Akbani’s favorite ingredient right now is tea. “I enjoy incorporating teas in my cocktails—they are easy to work with, and you can make your own custom blend.” He makes syrups, foams, and even infuses it into spirits for cocktails. As for the future of bartending, Akbani says he sees a shift from cocktails to more obscure spirits. “People are interested in a particular Italian Amaro they have not heard of or certain spirits from other countries that are making their way to the U.S. market. Bartenders no longer just make drinks, their views and opinions are taken into consideration,” he says, “and some spirit brands have even made necessary changes to their product and bottle design after getting opinions from different bartenders. I currently know of many bartenders who have successfully launched brands in marketing, health and wellness and even open bars and restaurants. I would love to see more bartenders taking the plunge.”

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AGAVE FIELDS MARGARITA INGREDIENTS

1 ½ oz. Lunazul Tequila ¼ oz. Domaine de Canton ¾ oz. cucumber-kale juice ¾ oz. lime juice ½ oz. agave syrup PREPARATION

Combine ingredients in a mixing tin. Shake and strain over ice in rocks glass. Garnish with salt rim and Indian fried puri stuffed with rice crackers, potato strings, tomatoes, and onions.

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.

THE LOCALS

TEQUILA EXPERT

MARK WATSON FOR SOL TORO

Take a Few Long Sniffs

& Sip Away! Mark Watson, general manager for Sol Toro, Mohegan Sun Casino of the Sky’s Mexican cantina, was born for the job. His family operates a farm in southeastern Connecticut, and he possesses a vast culinary and front-ofthe-house background, including working in Latin restaurants for the past 20 years. With a slogan that says it all: “Try a new tequila, relax and enjoy yourself,” Watson gives us insight into the world of tequila and Sol Toro.

ATTITUDES ABOUT TEQUILA ARE CHANGING “Over the last decade or so, we have seen a lot more connoisseurs of tequila and people willing to learn about the different qualities of tequilas. Tequila fans are also getting away from the heavilyadvertised main-stream tequilas and are also realizing that you don’t have to break the bank to find a great tequila.” THERE ARE 150 TEQUILAS OFFERED AT SOL TORO “It is most important for a bartender to read their guest and know what they like to match them with the right tequila: Are they a whiskey drinker? Are they a vodka drinker? After knowing that, a bartender can craft a tequila drink that is perfect for the guest.”

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THE MICHELADA COCKTAIL AT SOL TORO “The Michelada is a mix of lime juice, Bloody Mary mix, tajin, and light Mexican beer. However, where we go over the top is garnishes. We add chorizo and cheese, shrimp, tacos, and all sorts of other ingredients to make it almost a full meal.” THE SKY’S THE LIMIT The different varieties and aging processes of tequila mean that the sky’s the limit in cocktails. “Añejo can be substituted for whiskey, and Reposados are excellent in Margaritas and infusions. Sol Toro serves an Old Fashioned using Añejo tequila, mezcal, agave, and orange bitters.”

THE LOCALS

CHILLED 100 BARTENDERS

SEND OUR

SPIRITS SOARING PROGRAM

The Team at Cocalero Clásico Steps Up to Help Bartenders in Need “WHEN THE SHUTTERING OF THE HOSPITALITY INDUSTRY ACROSS THE UNITED STATES BECAME A SUDDEN REALITY, WE WERE DETERMINED TO DO WHAT WE COULD TO HELP,” SAYS JOHN RALPH, FOUNDER AND CEO OF INTREPID SPIRITS AND CREATOR OF COCALERO CLÁSICO. “OUR MAIN OBJECTIVE WAS THAT OUR CONTRIBUTION, HOWEVER SMALL, BE FELT DIRECTLY BY THE BARTENDERS THEMSELVES, IMMEDIATELY.”

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A LIL PEACE WITHIN By Alexis Brown, Chicago, IL INGREDIENTS

2 oz. Cocalero ¾ oz. lemon juice ¾ oz. lavender chamomile tea syrup* 1 ½ oz. Fever-Tree Lemon Tonic Water PREPARATION

Combine all ingredients except tonic water in glass. Add Ice and stir. Add tonic water and give a quick and final stir. Express lemon peel over top and garnish with a lavender stalk. *Lavender Chamomile Tea Syrup: allow 3 tea bags to steep in 1 cup of room temperature water for 3-5minutes. Remove the bags and add 1 cup of sugar to the tea. Stir or shake until sugar is completely dissolved. Makes about 8 servings.

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

THE LOCALS

CHILLED 100 BARTENDERS

The brand team created the program, Send Our Spirits Soaring, as a way to lift the spirits of the bartending community while providing some small measure of material comfort to all those who participated. Every Chilled 100 member who submitted a recipe was awarded a small prize for his or her efforts. “We were wildly impressed by the breadth of creativity displayed by this amazing group of bartenders throughout the challenge,” admits Ralph. “Each recipe is a unique and thoughtful creation, designed to express novel ways to showcase the versatility of Cocalero Clásico. They were able to rise to the challenge, and despite the limitations on available ingredients and modifiers during the quarantine, went beyond expectations.” The herbal character of Cocalero Clásico was created to play well in a wide variety of expressions. The Chilled 100 bartenders still amazed by using an incredible range of recipes—everything from long drinks to stirred cocktails, citrus forward flavors to savory salinity. “The fact that these creations were developed at home under quarantine is impressive in and of itself,” says Ralph. “We hope they will inspire others to pick up a bottle and see what they can do with it.” Check out these six “winning” recipes, which did not receive additional prizes but are simply a collection of favorites from the program.

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ROCK AND ROLL FANTASY By Paula Lukas, New York, NY INGREDIENTS

1 ½ oz. Cocalero 1 oz. Kleos Mastiha Spirit 1 heaping barspoon of lemon curd 1 ¼ oz. passion fruit juice 1 mint sprig (for garnish) ½ tsp. coconut flakes (for garnish) pinch of sea salt (for garnish)

PREPARATION

Combine all ingredients in a shaker tin. Add ice. Shake and strain over fresh ice into a rocks glass. Garnish with a spring of mint, pinch of sea salt and coconut flakes.

MATU CANCHA By Chris Morris, Houston, TX INGREDIENTS

PREPARATION

1 oz. Scotch ¾ oz. Cocalero ½ oz. Blanc Vermouth 1 barspoon banana liqueur 1 dash Amargo Chuncho

Combine all ingredients to a mixing glass. Add ice, and stir for ~25-30 seconds, or until properly diluted and chilled. Strain into a cocktail glass that has been coated with Absinthe. Garnish with a lime.

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By Sarah Primavera, San Francisco, CA INGREDIENTS

2 oz. Cocalero 1 oz. Blanco Tequila ¾ oz. simple syrup ¾ oz. fresh grapefruit juice ¾ oz fresh lime juice PREPARATION

Combine all ingredients in shaker and shake with ice. Garnish with black sea salt and dehydrated Kiwano Melon or salt and fruit of choice.

HONEYSUCKLE SPRITZ By Stephanie Saputo, Atlanta, GA INGREDIENTS

1 oz. Cocalero ½ oz. Dolin Blanc ½ oz. Honeysuckle syrup• ½ oz. lemon juice 1 ½ oz. sparkling wine 1 ½ oz. club soda PREPARATION

Build items in Collins or wine glass with ice. Garnish with a lemon slice and any fresh fruit. *Honeysuckle syrup: Simmer 1 cup honeysuckle, 1 cup sugar, 1 cup water, lemon peel (about 3 inches) on stove for 5-10 minutes until sugar is fully dissolved. Allow to cool/steep for one hour. Strain and store in airtight container for up to a week.

KALIMERA COCKTAIL

By Mariangela Urquizo, San Francisco, CA INGREDIENTS

1 oz. Cocalero ½ oz. yogurt liqueur (BOLS) ¼ fennel syrup* ¾ oz. lemon juice 3 drops rosemary saline** Dried fennel leaves (for garnish) PREPARATION

Shake; pour in Collins glass. Top with crushed ice and a sprig of dried fennel leaves for garnish. *Fennel syrup: 1:1 fennel chopped and cooked with the syrup then left to continue steeping overnight. **Rosemary saline: dry rosemary and 50g sea salt in 200g boiling water.

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DISTILLERY PROFILE

Where the Richest Ideas Await By Joseph Luparello

TREATY OAK DISTILLING While some distillers boast theyâ&#x20AC;&#x2122;ve reached mastery of spirits making, the Treaty Oak team accept that perfection has not been grasped by anyone yet, including themselves. However, a passionate belief that the best spirits have yet to be created actively catalyzes constant innovation and optimization, ultimately setting the foundation for unique and fresh ideas.

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Back in 2006, Treaty Oak Distilling founder and CEO Daniel Barnes envisioned the creation of high-quality spirits that embody the beautiful Texas Hill Country and the impassioned culture of Austin. He developed a team of distillers, sommeliers, botanists, and architects who all draw inspiration from the past and the world around them. â&#x20AC;&#x153;The members of our team have experienced

so many things—searched for oil, designed buildings, cooked over campfires, served in the military, created art, played rock and roll. All these experiences lead us in our exploration of spirits.” The sheer spontaneity present throughout the company gives it the ability to break free from generic norms and pursue the free realm of imagination where the richest ideas await. Process holds just as much weight as principle over at Treaty Oak. The merging of science and experience yields the result of Treaty Oak spirits. Custom made pot and column stills, along with proprietary distillation and aging processes, all work in unison to produce liquids of strictly the highest quality.

The Treaty Oak Whiskey and Waterloo Gin portfolios showcase a line of spirits deeply rooted in where they are from, the Texas Hill Country.

Daniel Barnes, CEO Treaty Oak Distilling example, we ensure that the farmers who grow our grains are being paid fairly and practice sustainable farming techniques in the interest of the land’s quality and longevity. We have met their families, been to the farms, and had them out to our property.” Every stage of development from conception to finished product is diligently observed and handled to guarantee the purity and authenticity of each portfolio option. The Treaty Oak Whiskey and Waterloo Gin portfolios showcase a line of spirits deeply rooted in where they are from, the Texas Hill Country. The utilization of local grains and botanicals makes way for a terroir-driven flavor profile in each expression.

The grains to glass philosophy keep the authenticity and purity of their products in check. Speaking on that matter, Jamie Biel, Director of Science and Sustainability, adds, “Grain to glass means that we take great care to choose quality products and ensure the integrity and social justice of every component. Supply chain transparency is important. We confirm for ourselves that we are working with like-minded folks and supporting best practices. For

Treaty Oak is set to release three new creations. Be on the lookout for The Day Drinker, according to Biel, “this bourbon tastes of buttery caramel and faint oak while the sweet corn notes remain pleasantly intact. Bottled at 80 proof, this smooth spirit is a sensational bourbon. This is the bottle I’ll grab to share with my oldest, closest friends.” Old Fashioned, is an expertly balanced expression that pairs perfectly with BBQ, “a culinary genre we know and love. Ghost Hill Texas Bourbon, aromatic bitters, and bright orange zest come together to make an easydrinking, refreshing cocktail that is as simple as it is intricate.” Gin and Tonics, “the idea of the canned Gin & Tonic release fits the Waterloo No.9 brand extremely well. Our direction with the brand is to be a gin built of inspiration, and the portability of the cans allows for that experience to occur wherever someone chooses,” concludes Daniel Barnes. CHILLEDMAGAZINE.COM

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BRAND PROFILE

In the business of

TASTE By Christina Staalstrom AMERICANS ARE DRINKING A LOT OF TEQUILA, and we’re not talking Margaritas, tequila shots, and floaters anymore. Tequila is rising to one of the fastest-growing spirits categories in the United States, with 181 new entrants recorded in 2019. The question on every tequila producer’s mind is, what will resonate with consumers? Celebrity endorsements play well in our new “influencer” culture, putting tequila in the spotlight on social media. But trend reports all seem to agree that today’s consumer is looking for premium products, authentic production methods, and sustainable practices. In other words, small batch or handcrafted tequilas with a story. Casa Dragones is very much at the forefront of this tequila craze with a portfolio of ultra-premium handcrafted tequilas that have come to change the way we view this 500-year-old Mexican elixir. As for the celebrity stardom bit, while Bertha González Nieves, CEO and co-founder of Casa Dragones has certainly earned this recognition in her own right, the brand’s growth trajectory is largely driven by its mission to shape the future of the industry through innovation and modern, sustainable production. “Innovation is at the foundation of our company,” says González Nieves, a Mexican native and Master Tequilera. She is the heart of Casa Dragones, whose meticulous attention to detail impacts everything from the harvest to custom-made barrels. Staying true to the authenticity of quality Mexican tequila and combining traditional craftsmanship with modern production and innovation, it has seemingly stumbled on the winning combination.

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JAPANESE ARTISAN GIN

@ 135EastGin Imported by: Niche W. & S. | A Marussia Beverages Company Cedar Knolls, NJ | ourniche.com | Please Drink Responsibly

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BRAND PROFILE

"We are a small batch producer trying to push the conversation of the industry into the future, using the most sustainable, modern processes available," explains González Nieves. "We're in the business of taste, not in the business of volume." The tequilas are produced in Jalisco on Mexico’s western coast. Jalisco is one of five tequila producing states in Mexico and produces two main styles; the “Highlands” tequilas, grown in fields at elevations above 6,000 feet known for higher sugar content and fruitier flavor, and the “Lowlands” tequila, grown in fields on the valley floor delivering a more earthy, spicy, and herbal profile. Casa Dragones is Lowlands tequilas with clean, crisp tastes, and bright, round finishes. The agave matures for at least 7 years in the rich volcanic soil before it is hand-harvested at the highest possible sugar content. Using spring water from the Volcano of Tequila’s headwaters, Casa Dragones’ modern and sustainable elaboration process results in less water usage, less energy, and less waste than any other process. This independent producer’s award-winning portfolio includes three expressions, each handcrafted and

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designed to deliver extraordinary sipping experiences at the highest possible quality. Its goal is to entice sipping enthusiasts and expand the tequila category to a new set of drinkers. Its first entrant, Casa Dragones Joven, arrived on the tequila scene in 2009. The first expression quickly garnered attention of award winning-chefs and top sommeliers as a tequila uniquely crafted for pairing with food. This master blend is comprised of 100% Blue Agave silver and extra-aged tequila that has rested in new American oak barrels for five years. It is complex with a rich, silky body and fresh, inviting aromas. Its smooth taste and clean finish make for perfect sipping, food pairing, and is often poured in place of champagne in the spirit of celebration. In 2014 the company aimed its sights at the everyday tequila enthusiast with Casa Dragones Blanco. Crafted to deliver the pure essence of agave, this 100% Blue Agave silver tequila is a testament to the brand’s perfectionist aesthetic. Smooth and full-bodied with a fresh herbaceous aroma that culminates in a crisp, light finish is served on the rocks or in a cocktail and has been recognized as one of the best Blanco tequilas on the market.

We’re in the business of taste, not in the business of volume. — BERTHA GONZÁLEZ NIEVES, CEO AND CO-FOUNDER OF CASA DRAGONES

This year, its distinctive Añejo tequila, Casa Dragones Barrel Blend, hit the market amidst a national pandemic and unprecedented market conditions. The Barrel Blend is a 100% Blue Agave Añejo sipping tequila that achieves its distinctive character from being matured in two different wood barrels. The barrel selection process alone took two years of exploring the possibilities of wood, its flavors, and characteristics, before honing in on new French Oak and new American Oak, both sustainably sourced. At the end of the aging process, both barrel styles are blended to create a uniquely smooth, agave-forward taste profile. With the launch of Añejo Barrel Blend tequila, Casa Dragones targets not only tequila sippers but also sets its eyes on the dark-spirit imbiber hoping its smooth and rich tequila will entice the whiskey drinker to dip into the tequila category. These premium tequilas deserve an equally thoughtfully designed vessel, and here again, Casa Dragones follows through with tribute to traditional Mexican apothecary bottles discovered by González Nieves at Mexico City’s Museo de Arte Popular. These ancient bottles were historically covered with artisanal glass engravings called Pepita, whereby “pepitas,” or small teardrop-like seeds, are carved into the glass with the use of a grinding stone. The bottles we see are a modern take on this artisanal vessel; Casa Dragones Joven actually continues the tradition with its hand-engraved crystal decanter, while all three styles are hand labeled and hand signed as a tribute to the craftsmanship. Of course, If you are a die-hard Mexican art or a tequila collector, its limited-edition Casa Dragones Joven Tequila Art of Pepita bottle is a classic, hand-blown bottle hand-etched with this rare and ornate pepita design. Only 100 bottles are produced, each taking 100 hours to complete, so this $1,500 tequila has become quite a collector’s item. There is no question that Casa Dragones knows how to make great quality tequilas with unique character. Like “Los Dragones de San Miguel de Allende” whose independent spirit sparked Mexico’s independence from Spain on September 16, 1810, (hence the 16 emblem on each label), Casa Dragones honors its namesake by disrupting the tequila category. As an independent producer with a reputation for exploring and pushing boundaries, we look forward to the Casa Dragones team once again delivering something truly different and special. CHILLEDMAGAZINE.COM

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PORTFOLIO PROFILE

Inside

E & J Galloâ&#x20AC;&#x2122;s Range of Luxury Spirits

THE FAMILY-OWNED E & J GALLO CATERS SUCCESSFULLY TO AFICIONADOS AND CASUAL DRINKERS ALIKE, WHICH HAS HELPED THE BRAND EVOLVE FROM A SMALL, POST-PROHIBITION, DEPRESSION-ERA WINERY INTO ONE OF THE LARGEST WINERIES AND SPIRITS DISTRIBUTORS AROUND. THE BRAND OFFERS EVERYTHING FROM LOWABV DRINKS AND HARD SELTZERS TO A LAUDED COLLECTION OF PREMIUM LIQUORS.

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allo has been able to grow and diversify its portfolio in part by adding smaller, familyowned brands who struggled to find a place in today’s crowded markets. “We found that as a family-held company, we could be a good fit for them,” says Britt West, General Manager E & J Gallo. Indeed, its latest acquisition involves the luxury tequila brand, Don Fulano, whose founding family has grown agave for five generations. Whether it's by adding independent labels like whisky powerhouse The Dalmore distillery and the acclaimed Diplomatico rum or bringing American wine enthusiasts some of the world's most iconic and sought after brands with its Lux Wines division, Gallo has grown significantly more relevant within the on-premise market over the past few years. “To Gallo’s credit, the resources itinerary also needed to change internally quickly,” explains West. Thus, Gallo worked diligently to organize its sales force and ambassador programs.

The expansive portfolio and improved organization allowed Gallo to click with a range of audiences. For instance, when hockey player Ryan Whitney admitted on the popular Barstool Sports podcast, Spittin’ Chiclets, that he enjoyed his Gallo’s New Amsterdam Vodka with Pink Lemonade, it began a social media #PinkWhitney trend. New Amsterdam responded by offering 70,000 cases of a 70-proof Pink Whitney flavored vodka that sold out within one month. Pink Whitney now exists alongside a dozen other flavored New Amsterdam vodkas. Meanwhile, Gallo’s High Noon Hard Seltzer fits with the low-ABV trend, and its pure ingredients consisting of real vodka, natural juices, and soda water suit health and wellness lifestyles. Additionally, “because it is such an easy, clean base, with just three ingredients, we see bartenders using it in higher ABV drinks and topper shots,” comments West. Gallo sold 700,000 cases from May-December of 2019,

and it ranks as the number-three Hard Seltzer the past four weeks (according to IRI data). Gallo effectively sold premium spirits during lockdowns caused by the global pandemic as well. Camerena Tequila actually grew during the quarantine. Gallo offered plenty of small formats: “50, 100, 200 and 375ml became a real viable business in the on-premise channel,” continues West. Of course, the Gallo brand was born in the California vineyards, so it’s no surprise that Gallo possesses a vast selection of gold and double-gold wines and brandies. But, lovers of grapes enjoy lowABV options, too, and Gallo has a plan for that. West explains, “We believe that spritzers are here to stay.” He added, as on-premise opens back up, we seek to show consumers that there are lots of different ways to spritz as part of an overall low-ABV cocktail base.” It’s that type of diversity and whimsy that has allowed Gallo to continue to expand since its 1933 founding and profoundly accelerate its on-premise influence, even amidst a pandemic.

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OWNER PROFILE

THE VODKA WORLD’S

GUARDIAN ANGEL By Michael Tulipan

n the vodka world, the name Maurice Kanbar inspires immense respect. Considered the father of modern-day vodka distilling in the United States, Kanbar is most famous for his creation of the groundbreaking SKYY Vodka, which reinvented the market for premium vodka. SKYY was a runaway success after launching in 1992 and eventually was sold to Campari Group. Rarely does a day pass without Kanbar thinking of a way to improve or fix something. He holds 40 patents on various products and, as it turned out, was far from done with vodka. He continued to tinker until he settled on a recipe that would allow him to make the perfect version of a Martini, his favorite cocktail. The result was Blue Angel, inspired by the blue sky and ‘angelic clouds’ in his hometown of San Francisco. Blue Angel is California through and through, made in the Bay Area with only American grains and water purified through reverse osmosis. The vodka is distilled six times and then filtered four times through a proprietary process to create a noticeable smoothness. The vodka is also gluten-free, in keeping with the times.

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Launched in 2018, this ultra-premium vodka quickly won a following and was awarded double gold at the San Francisco World Spirits Competition. You have to admire a company whose vision statement is to “make the world a little better, one Martini at a time.” Kanbar says that “Because of its robust aromatics and lush mouthfeel, Blue Angel makes the best Martinis in the world.” Kanbar is a noted philanthropist and has made it the mission of Blue Angel to give back to society. To date, Blue Angel has donated to many local San Francisco charities, including the SFMarin Food Bank, San Francisco Gay Men’s Chorus, and SF Film Festival, as well as the United States Bartenders’ Guild local and national levels. The work of an angel, indeed.

Welcome to the Big Five. This club is a state of mind. It’s the spirit of old

Havana, where island relaxation meets the decadent excitement 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. Big5Rum.Com Please enjoy our products responsibly. © 2020 Big Five Rum

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ASK A BARTENDER

BUILDING A ROUND OF DRINKS By Tyler Zielinski

There are a few things that really separate a good bartender from a great one, and understanding how to properly build a round of drinks efficiently is one of them. Here are a few key details to keep in mind when building a round of drinks and the factors that make this process a whole lot easier. Bar Design Plays a Role Working at a bar where the design is flawed can definitely be a factor that impedes a bartender’s ability to churn out a round of drinks efficiently. “Bar design can really make or break the speed and efficiency of a bartender,” Jaime Kelso, bar manager at Pretty Ricky’s, says. “That being said though, how a bartender chooses to set up their station and the mise-en-place they choose to organize can really help even with a bar that is poorly designed.” Zach Shore, a bartender at The Nest at Thompson Seattle, agrees, “With the wrong set-up you could have veteran bartenders looking like they’re brand new,” he says. “Your bartenders could be running back and forth across the bar just trying to make one round.” Simply put, bar design can definitely affect performance, but always try to think of ways to mitigate the issue and work within your means. Start With the Cheapest Ingredients First One of the first things a bartender learns is that when cocktails are in your round, the cheapest (and smallest) ingredients are added to their respective mixing vessels first before moving forward. “Always build your drinks from least expensive ingredient to most expensive,” Shore says. “If I’m building a Cosmo, for example, I would build it with simple syrup (if your recipe calls for it, mine doesn’t) cranberry, lime, orange liqueur, then vodka. If you get ahead of yourself and make a mistake, you aren’t losing much on bar cost by having to just throw out juices and sugars.” Please, Properly Rinse Your Jigger Making sure to rinse a jigger in between cocktails is absolutely crucial for quality service. “Some of the most common mistakes that I have experienced at some establishments include poor jigger use (inaccurate, contaminated by last pour, or unnecessarily washed),”

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Angus Winchester, bar manager at Temple Court at The Beekman, a Thompson Hotel, says. Shore also agrees with this detail being one of the most common mistakes as well. “Watching someone use a jigger they used to make a Margarita, then again to make an Old-Fashioned without a rinse in between is cringe-worthy to me.” Keep in Mind Drinks With Shared Ingredients Rounds with repeat ingredients across the drinks needing to be served can help with efficiency of service as well. This is where real bartending pros shine and show their experience and knowledge. If you are building a round of drinks with a Daiquiri, Old-Fashioned, and a Gimlet—you’ve been blessed by the bar gods who have presented you with three cocktails that all share a similar ingredient: simple syrup. Measuring this one ingredient and adding them to each of their respective mixing vessels will save you time by the end of the round and is an important detail to pay attention to when receiving orders. Ice is Always Last If there is one thing that drives a good bartender crazy, it is this. “I’d say the most common mistakes I tend to see are letting drinks dilute too much by icing right away,” Shore says. “Ice is always last. I don’t like serving an iced drink that’s been getting watered down for minutes while I complete the rest of the round.”

MIX IT UP

CELEBRITY SIPS

SCHITT’S CREEK IS A COMEDY THAT FOLLOWS THE ONCE-WEALTHY ROSE FAMILY—JOHNNY, MOIRA, ALEXIS, AND DAVID—WHO FIND THEMSELVES BROKE AND TRAPPED IN SCHITT’S CREEK, THE SMALL TOWN THEY PURCHASED AS A JOKE. HERE’S WHAT THE CAST OF CHARACTERS LIKES TO DRINK. EWWW, DAVID!!

DAN LEVY David Rose, played by Dan Levy, is a fan of the Caesar cocktail. He created one called Don’t Go Bacon My Heart, garnished with two strips of maple bacon (a Dan Levy specialty), because as he explains it, “a Caesar is not a Caesar without a proper garnish.”

EUGENE LEVY Comedic legend Eugene Levy and his son, Daniel, created the series. Eugene, like his character Johnny Rose, enjoys craft beers and premium Canadian whiskey.

EMILY HAMPSHIRE Emily Hampshire’s popular drinking GIF loops her character Stevie Budd, co-owner of the Rosebud Motel (where the Rose’s reside), toasting with David to “not becoming an alcoholic.”

CATHERINE O’HARA Catherine O’Hara portrays Moira Rose, whose over the top looks are based loosely on the aesthetic of Daphne Guinness, who is heir to the Guinness beer fortune.

ANNIE MURPHY Annie Murphy plays Alexis, daughter of Moira and Johnny. Mom Moira starred in a blooper-filled commercial for Herb Ertlinger’s fruit wine, mocked by Alexis, joking about the Riesling Rioja with notes of peach crayayaabapple.

SARAH LEVY Sarah Levy, sister and daughter of Dan and Eugene respectively, plays zany waitress Twyla at the town’s most happening diner, Café Tropical. The gigantic menu has a detailed list of cocktails that Twyla serves the locals.

ADVANCED MIXOLOGY

The

20TH Century Cocktail INGREDIENTS

1 ½ oz. gin ¾ oz. Kina Lillet ½ oz. crème de cacao ¾ oz. freshly squeezed lemon juice Lemon twist (for garnish) PREPARATION

Add ingredients to a shaker with ice and shake until chilled (about 15 seconds). Fine strain into a chilled coupe, and top with a lemon twist.

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DRINK IN HISTORY

THE 20 CENTURY Cocktail TH

Ditch the Gibson, order this instead Mr. Thornhill By Lanee Lee

SIDECAR. AVIATION. CADILLAC. 20TH CENTURY. hat do these classic cocktails have in common? Travel and transportation inspired their names. The first three need no explanation, the last—made of dry gin, Lillet, white creme de cacao, and lemon juice—certainly does.

across the pond as well. The drink was created and named by an English barkeep named C.A. Tuck, who ran the bar at London’s chic Café Royal.

The 20th Century cocktail’s first print appearance was in the 1937 Cafe Royal Cocktail Book—a collection of cocktail recipes popular in the London bar scene at Most likely, the swankiest rail travel in American history, the time written by William J. Tarling, president of the the Twentieth Century Limited, was an overnight UK Bartenders’ Guild. (If you can get your hands on an train from New York to Chicago. During its 65-year original copy of Cafe Royal, the gods must be smiling run from 1902 to 1967, the train carried who’s who of on you; it only had one print run). celebrities and tycoons, from Bob Hope and Bette Davis to the Wrigleys and Fields. Today’s “red carpet Now, let’s talk about the ingredients Mr. Tuck swirled treatment” phrase was probably cemented into pop together originally. At first glance, any drink with culture because guests walked a ruby red carpet when creme de cacao (except for a Grasshopper by famed boarding in New York. bartender Jeffery Morgenthaler) has most libation literati running. Understandably so. Most drinks with An iconic symbol of status, the Twentieth Century a syrupy chocolate component are usually oversweet. Limited train was featured in Alfred Hitchcock’s 1959 However, since the 20th Century is a gin dominant movie, North by Northwest, starring Carey Grant, who cocktail, there’s cause for pause. The lemon and played ad executive Roger Thornhill. Think of the film chocolate flavors seem to do a weird, elegant dance. like the original Mad Men. Like the modern-day TV The cocktail starts with a bright citrus pow on the show, cocktails were so prominent, especially in the palate. It ends with a mysterious, chocolatey note on scenes on the train, they deserved a supporting role the finish. credit; however, the 20th Century cocktail wasn’t one of the cocktails featured during the film. Interest piqued? At the very least, is your creme de cacao bias challenged a tiny bit? Well then, it’s time to So, if the cocktail wasn’t created as the train’s signature give the 20th Century a try. For the traditionalists, the cocktail, much like hotels do today, how did it get its original recipe used Kina Lillet. For the truest C.A. Tuck name? The train was so remarkable, it lent inspiration recreation, substitute the Lillet with Cocchi Americano.

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ADVANCED MIXOLOGY

FOOD KNOW-HOW

LEMONGRASS The first time you smell lemongrass, it is a transporting experience. The lemony scent is bright and invigorating, followed by a combination of floral and citrus flavor; fresh lemongrass even offers a bit of gingery zing. It’s this unique meshing of characters that makes lemongrass such a distinctive ingredient; it’s particularly essential in Thai cuisine, and it creates a refreshing herbal tea. Lemongrass adds a bit of exotic flair when paired with the right ingredients in cocktails. Kevin Diedrich, owner, and bartender at Pacific Cocktail Haven, uses lemongrass in his aromatic, summery sipper Aloha Mr. Hand. “I love the ingredient in cocktails, especially gin because it can act savory and sweet at the same time,” says Diedrich. “Plus, the aromatics alone are irresistible.” When choosing lemongrass, look for pieces that are green on top and almost whitish and light yellow on the bottom. The stalk should be firm, not rubbery, which means it’s old. Cut off the bottom bulb and remove the tough, outer stalks to expose the more delicate inner leaves, which should be “bruised” to release the potent flavor.

ALOHA MR. HAND Created by Kevin Diedrich INGREDIENTS

1 ½ oz. Bombay Sapphire Gin ½ oz. St-Germain Elderflower Liqueur ¾ oz. fresh lime juice ¾ oz. simple syrup 3-4 watermelon pieces 3-4 pieces of lemongrass stalks PREPARATION

Combine all ingredients in a cocktail shaker with ice. Shake and then fine mesh strain over ice in a Collins glass. Garnish with a watermelon piece and a few twists of fresh ground black pepper on top.

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Sip. Savor. Smile.

Introducing Cincoro Tequila, an award-winning line of expressions that uniquely combines small batch highland and lowland tequilas into a single exceptional blend. Cincoro Tequila is re taste unlike any other.

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Cincoro Tequila has only 66 calories per 1 oz. serving. Sip, Savor, and Share Cincoro Tequila Responsibly. Cincoro Tequila ÂŠ2020. 40% Alc./Vol. Imported by Cinco Spirits Group, Miami, FL.

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THE NEW COCKTAIL EXPERIENCE

From

Prohibition to

PANDEMIC How alcohol sales are evolving By Joseph Luparello

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Going back to the Prohibition era, it is clear the 18th amendment’s attempt to steer the nation in the “right” direction failed to serve its purpose miserably. The eradication of legal alcohol sales proved to be futile and nothing but a detriment, a butcher to the economy, and an overall supplement to havoc brought by the Great Depression.

Biking Bartender Tom Roughton, bar manager of Izzy Rose delivers cocktails to go in Brooklyn, New York.

Prohibition took a hefty chunk of jobs away from Americans nationwide. The abrupt shutdown of taverns, breweries, and distilleries forced masses of people to search for new career options, and there were not many places to look. Few hotel bars and taverns managed to persist in the form of restaurants and coffee houses. Still, not many of these establishments were needed due to the fact there were already such businesses in the economy. Farmers were among those who strongly felt the effects. With no distilleries to sell their grain to, the law of supply and demand kicked in, substantially lowering prices. Subsequently, crops were deliberately burned; It would cost farmers more than they could get on the market to harvest the grain.

Denver-based distillery Deviation Distilling offers bottled Rose-ARita—a gin Margarita.

The seed of futility rests in the fact that as this all transpired, people really had no intention to stop drinking. Drinkers simply compromised by making illegal underground purchases, which resulted in zero dollars paid in taxes to local, state, or federal governments. Ironically, alcohol consumption was more commonplace during Prohibition.

The seed of futility rests in the fact that as this all transpired, people really had no intention to stop drinking. Therefore, it’s plausible that during times where the availability of alcohol is rather scarce, there will only be a greater will by the people to get their hands on it. Now fastforwarding to the present day Covid-19 crisis, the massive spike in sales seems logical. When the 21st Amendment repealed national Prohibition, states were given the right to decide who could manufacture, sell, and drink alcohol. The actions of the states during the pandemic provide evidence that

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South Beach hot spot Bodega Taqueria & Tequila delivers cocktails to its loyal local clientele.

Heart & Dagger Saloon owner Allison Sadauskas opens a bottle shop in Oakland, California, selling rare and hard to find beer, wine, and bottled spirits.

our nation learned a valuable lesson from Prohibition. In practically all jurisdictions, alcohol sales were deemed “essential.” This matter antagonizes Prohibition’s initial purpose to the fullest. It blatantly states the opposite. Within a few days of shelter-in-place ordinances and closing non-essential businesses, many states eased up on laws that previously restricted restaurants from selling alcohol to-go. Establishments across the country took full advantage of this to alleviate the financial stress from the lack of dine-in revenue. Others loosened rules around online liquor sales, facilitating customers’ ability to buy directly from breweries and

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wineries. As Prohibition was a lose/lose predicament, the modern approach to selling alcohol amid the current crisis is undoubtedly mutually beneficial for the people and their state. The numbers do not lie: Alcohol sales for the past three months have grown by 27%, CNN reports. According to Wine Business, off-premises sales of spirits have risen 32%, while wine sales have increased 26%, and beer sales are up 17% over the same period in 2019. Alcohol delivery services like Drizly, report a 400% increase in sales. Alcohol is referred to as essential for the weight it holds socially and economically, and the current climate reflects this evolution.

Making the Ordinary Extraordinary

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THE NEW COCKTAIL EXPERIENCE

By Joseph Luparello

Cocktails for Hope

WITH MIXED DRINKS NO LONGER BEING SERVED IN PERSON, ESTABLISHMENTS LOSE THEIR ACE-IN-THE-HOLE FOR MARGINAL PROFIT AND ARE MET WITH A MAJOR HURDLE TO KEEP THEIR BUSINESSES HEALTHY AND AFLOAT.

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hile some states have flexed adaptation and versatility with innovative ways of selling mixed concoctions, others have been stripped of the ability to even attempt jumping the hurdle thanks to restrictions by law. Chicago, Illinois is home to thousands of businesses that are at serious financial risk because of the newly emerged Covid-19 landscape. However, there are still signs of hope for change courtesy of movements like Cocktails for Hope. They push to vitalize vulnerable businesses by uniting and voicing what is necessary to maintain financial safety. The origins of Cocktails for Hope date back to when co-founder Julia Momose inevitably closed her bar because of the lockdown. She recalls, “March 15th, I closed down my bar, not knowing when we would re-open again. I knew nothing of politics or lawmaking when this started. But I knew that my bar and bars like mine needed the sales of cocktails to help stay afloat during mandatory closures.” The road to change was far from smooth for Momose and her initiative. Outdated laws unfit for Covid-19 related circumstances

produced many bumps in the road. In pertinence to this matter, Momose proposes, “Times have changed, and while businesses are expected to change with the times, many are unable because of laws. Such was the case in Illinois when all bars and restaurants were shut down

significant progress through legislation. Many figures of influence are also strongly backing the movement and its motives are picking up traction. Describing the persistent process of getting Cocktails for Hope’s bill passed in Senate, Julia Momose explains,

and could only operate with to-go. There had to be a change in the law to allow certain license holding establishments to be allowed to sell packaged goods. Often the people making and enforcing the laws do not understand how these businesses work.”

“Sometimes the calls wouldn’t go through—people weren’t in their offices due to COVID-19. Emails were re-routed. We did not give up. The House and Senate met in Springfield for a session. It went late every day and even extended an extra day. HB2682, our bill finally came up in the Senate. It passed 56-0, a unanimous, bipartisan vote in favor. In the House, there were more speeches, questions, and in a majority of 104-6, HB2682 passed.”

Momose highlights the importance of accepting the new reality. “The main point I would like to make is that we are never going back to the way things were. It is time to acknowledge the state of things and perform in a manner that will keep people coming back and ordering to-go even when the option to dine in exists.” The push for Chicago’s enlightened approach toward mixed drinkto-go sales is currently making

Cocktails for Hope urges people to speak through their hearts and not let their voices be silenced. The backbone for the movement’s progress can become much stronger when people choose to key in on said principles, and in turn, thousands of establishments can find safety. CHILLEDMAGAZINE.COM

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THE NEW COCKTAIL EXPERIENCE

Are To-Go Cocktails Here to Stay? By Mathew Powers

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he COVID-19 quarantine forced drinking establishments throughout the nation to quickly pivot and offer cocktails “to-go.” The Distilled Spirits Council reported that 33 states and D.C. have allowed “restaurants and/or bars to sell cocktails to-go, bottled spirits to-go, or both. Eighteen of those states allow for delivery options, too, and fourteen of them also permit the pick-up of distilled spirits.” Initially, it appeared to-go cocktails would merely keep businesses afloat during the lockdown. However, many bars discovered that there’s a market for takeaway cocktail programs and are now asking states to extend to-go options for months or even years to come. The Bartender’s Handshake in Des Moines began its carryout program one week after shut-down orders materialized. On the first weekend, they were only allowed to sell beer, wine and liquor in their original containers, which is no easy task for a bar that prides itself on creative mixology. They offered two cocktailsin-a-bottle: tequila-based Verdita Bonita and a vodka-based Karate Kick. “We decided to feature only two of our cocktails that we thought would work best with just their base spirits.” explained owner and bartender, Dave Murrin-von Ebers.

Not knowing what to expect, they tried not to overprep. But, “The support we received was incredible that first weekend,” says Ebers. “We were swamped with orders. With two hours left in service, we ran out of both syrups and mini tequila bottles.” Ebers had to run to grocery and liquor stores for supplies. “We were juicing carrots on the fly, blending our Verditas blend on the fly. When online order taking finally stopped, we were out of literally everything once again. My fellow bartender and I looked at each other and agreed that that had been one of the craziest, hardest shifts we had ever worked without a soul stepping into the bar.” Success aside, change was needed. “I started a petition to the governor to allow us to sell mixed cocktails to-go. With support from the Restaurant Association and our fellow bars in the state, we made that happen the next week.” As a result, they could offer almost 90% of their regular cocktail menu and new items such as jello shots, slushy cocktails, and “fun twists on classics like a Mezcal Painkiller.” Ebers noted, “On one Saturday night, we came damn close to the same amount of sales we would expect on a regular Saturday night.”

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THE NEW COCKTAIL EXPERIENCE

‘‘

For the to-go offerings our goal was to create something that has a sense of permanence, like we’ve been serving them forever. How can we give guests a piece of D&C to take home? We want these drinks to be more than just a cocktail at home, anyone can do that, but when they pull that bottle out of the freezer and pour into a chilled glass, we hope in that brief moment, they’re transported to the bar and are able to experience that escapism that we all love so much about going out.

‘‘

— TYSON BUHLER, NATIONAL BEVERAGE DIRECTOR, DEATH & CO.

Meanwhile, Sunny Hill Seattle had planned to open its new place, just as the COVID-19 crisis hit. “We were planning on a pretty tight little inside service with our patio, a small cocktail program, beer and wine,” noted Holly Robinson of Sunny Hill Seattle. “We postponed opening our place due to [COVID-19], so we had some time to conceive what could work, what was working for others and what we could focus on. We scaled back the menu and waited a while before launching the cocktails, mostly because it wasn’t legal right away in Washington State.” But, one thing did eventually work well. “I was pretty surprised at the amount of folks wanting takeaway cocktails. It has been a great addition to revenue. We ended up launching them on Memorial Day, so the traction was great.” Robinson noted one caveat: predicting sales numbers. “Sometimes we have to batch twice, and sometimes once. Sometimes we have leftovers that are scrapped.” Nonetheless, “We will be keeping the pick-up alive and well. And adding more cocktails, of course.”

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Robinson added, “I feel pretty fortunate that our state moved as quickly as they did and have been really helpful in navigating the new rules.” Dale Szyndrowski, Distilled Spirits Council Vice President of State Government Relations, hopes more states will understand the value of allowing bars and restaurants to serve cocktails that people can drink at home. “Cocktails to-go has proven to be a vital lifeline for local bars and restaurants struggling to cope with the economic impacts of COVID-19.” Finally, Szyndrowski stated: “The path to recovery following COVID-19 will last long beyond the end of the pandemic. Making consumer-friendly measures like cocktails to-go permanent provides local bars, restaurants, and distilleries with a sustained source of much-needed revenue as they get back on their feet.”

IF YOUâ&#x20AC;&#x2122;RE LOOKING FOR THE SMOOTHEST MOST DRINKABLE VODKA ON THE PLANET, YOU JUST FOUND PARADISE. Life is what you drink from it. WWW. MO N K E Y I N PA R A D I S E . CO M Monkey In Paradise, LLC, W. Palm Beach, FL 40% ALC/VOL.

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The EXPLOSION of E-Commerce M By Michael Tulipan

uch has changed since the start of the year when this headline appeared in Beverage Daily: “Alcohol Brands are Making Billion-dollar Ecommerce Mistakes.” The Coronavirus pandemic pushed online grocery and alcohol shopping to new heights overnight, and retailers struggled to keep up. Spirits brands suddenly found themselves in a new, far less profitable world of little to no on-premise spending even with at-home consumption temporarily skyrocketing. Consumers fell back on the big brands, while smaller distillers born of the recent craft cocktail boom were caught flat-footed.

That story was based on a study by Rabobank titled in part “The 2020 Alcohol E-Commerce Playbook.” Bourcard Nesin, beverage analyst with Rabobank, wrote, “Alcohol brands are losing billions of dollars in online sales opportunities every year, and they are missing a critical opportunity to build digital

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relationships with millions of omni-channel consumers. If alcohol companies are not able to effectively participate in the online ecosystem, e-commerce could become a wedge that separates alcohol brands from their consumers.” Then everything changed. Consumer home consumption across all categories rose in the spring but then appeared to level off as summer started. Bars and restaurants began reopening (and closing again in some cases) with limited capacities and closed dining rooms delaying the impact of recovery on brands’ bottom lines. The key problems for spirits companies in the digital space are well-known but hard to fix. Consumers face a patchwork of state laws that make shipping difficult and costly, and online commerce has never been a core strategy for the industry.

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THE NEW COCKTAIL EXPERIENCE

While alcohol sales continued as an essential service during the initial shutdowns, one state, Pennsylvania went so far as to close all state-owned liquor stores. Maryland police even started turning back Pennsylvanians looking to buy alcohol at the border. Smaller artisanal brands have been challenged by the new reality and are adapting in a variety of ways. Allison Evanow, Founder and CEO of Square One Organic Spirits, says of the challenges consumers face, “First and foremost, the consumer is so confused. They are used to buying everything online with the click of the button and don’t understand why they have restrictions with alcohol, and then it varies state by state, making it even more confusing. That is the number one barrier to online e-commerce growth.” The company is accelerating its online strategy, including selling non-alcoholic cocktail mixers directly to consumers and through Amazon. But Evanow says governmental change is needed. “It starts with legislation. The barriers are too high and too protective. We need more open markets with online options, such as in Georgia, for example, where it doesn’t even exist.” Paradise Brands LLC director of brand development Lana Vegosen says, “It can be extra challenging for craft or discovery brands like Monkey in Paradise Vodka to attract online customers. That is why we are vested in creating as much consumer engagement and website traffic as possible through social media ads, virtual happy hours, ambassador and influencer efforts, mobile marketing, charity promotions, SEO marketing, and even traditional marketing efforts.” The company is also launching a “buy now” button on its website and will be able to ship to 46 U.S. markets. Bacardi identified the need to shift gears on e-commerce before the pandemic. Lorran Brown-Cosby, vice president, digital commerce, Bacardi North America, says, “Over the past three years, we have been building relationships with several platforms large and small, growing our team, and mapping out where and how we wanted to show up. The pandemic accelerated our plans.”

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Much as Seamless, Caviar, and other food delivery apps have grown exponentially due to the crisis, Drizly and Minibar became more than niche players. Both are robust platforms allowing consumers to access local liquor store inventories. However, they don’t solve the interstate shipping conundrum. Evanow believes they work best for large brands, however. “I don’t think it is a good vehicle for small brands, in particular, because it doesn’t allow you to interact with your customer,” she says. “Smaller brands need to be able to tell their story to their customer.” Brown-Cosby also mentions Bacardi’s work with more niche partners Reserve Bar and Saucey “to promote our super-premium expressions or tap into key consumers segments and geographies.” Thanks to the popularity of wine clubs, wineries have found success where direct-to-consumer has often remained impossible for spirits brands who are reduced to “Where to Find Us” sections on their websites. Two new web platforms aim to unlock e-commerce possibilities for small brands, The Cask & Barrel Club and Thirstie. Both offer brands the ability to design customized direct-to-consumer websites to sell their spirits. The Cask & Barrel Club counts many small artisan producers among its clients, including Pilar Rum, Mr. Black Coffee Liqueur, and Standard Proof Whiskey Company. The market will continue to evolve as reopenings slowly bring a sense of normalcy to on-premise. Off-premise and e-commerce is simply part of the new reality. This year’s celebrations will continue to look very different, and brands like Bacardi are planning for this. To keep the brand top of mind for consumers, they have shifted to virtual events. Brown-Crosby mentions things like “Celebrating National Tequila Day while video chatting with friends or toasting throughout National Rum Month at the end of a long day during happy hour at home.” Vegosen says, “As consumer demand continues and direct to consumer platforms find ways to navigate more effectively, there is no doubt that e-commerce will continue to grow and thrive.”

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A Whole New

World of Wine By Christina Staalstrom

August Sebastiani, President of 3 Badge Beverage

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NOT SINCE PROHIBITION HAS THE DRINKS INDUSTRY FACED SO MANY CHALLENGES AND DISRUPTIONS AS SEEN OVER THE PAST FEW MONTHS DURING WHAT WILL FOREVER BE KNOWN AS THE COVID-19 CRISIS. The landscape has changed, forcing the wine market into unknown territory. In an industry where social interaction is key, and consumer buying decisions are so often experience-driven, there is an immediate need to redefine how business is done. From the way consumers first learn about wine to that initial sip, the questions of how, why, where, and how often are not as obvious to even the most seasoned wine professional. Historically, progressive change follows times of turmoil. We have seen both the wine retail and restaurant businesses come together and seize opportunities to reinvent themselves as never before. “Our industry has certainly shifted into the digital age over the last several months. There is no turning back,” says Scott Jove, vice president sales and marketing for Shaw-Ross International Importers. “Consumers have always been eager to learn more about wine, and the internet provides a platform for producers to tell their story in their own words.” We’re seeing digital content being developed and delivered at a new rate for the industry. Inboxes are flooded with invitations to participate in meetings, sales pitches, virtual seminars, cocktail classes, winery visits, and happy hours. Jove feels it opens up opportunities not explored earlier due to geographic and physical barriers. “Consumers can participate in the comments and find themselves exchanging with winemakers, bartenders, and celebrities alike—a mix of compelling digital assets and live online interactions is the way to a consumer’s palate.”

Italian wine producer Mezzacorona has long had a presence on the U.S. market and concedes that while the current environment certainly has broadened the options for engaging with consumers, “wine is incredibly sensory-oriented and inherently social, and it is difficult to replace physical gatherings and interactions.” This holds especially true for sparkling wines, although toasting with a glass of Rotari, may not be the same without the

obsession with home-cooking. Sheltered-in-place and workingfrom-home, the family dinner at home have become a thing of the present. What that means to each individual is different, but we are drinking more often at home, and those habits are not going to change on a dime. Thankfully restaurants quickly realized that the “take-home” market was an opportunity to get

“Our industry has certainly shifted into the digital age over the last several months.

There is no turning back.”

human touch, the hope is that as more customers enjoy restaurants again, they are willing to treat themselves to a bottle of wine. We should also consider that Americans may not be running back to restaurants right out of the gate because the whole country seems to have found an

your dish into people’s homes and allowing restaurants to sell alcohol as part of a food delivery package has introduced a whole new, at times more elevated, way to “takeout.” By adding wine or a cocktail, the meal, once again, becomes more like an experience than just dinner.

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August Sebastiani, President of 3 Badge Beverage, says, “There’s a continued focus on at-home cocktailing. Whether a more convenient ready-to-drink cocktail or an involved production of multiple ingredients, we definitely see a surge in that space.” Like many suppliers, they are supporting their sales partners by increasing digital and social media efforts alongside producing “drinks-togo-pouches that help bars and restaurants sell to customers where available.” As for wine offerings, where permissible, restaurants have included their wine menu as part of their take-out strategy, and small bottle formats prove to be the ideal pandemic size. A 375-ml bottle is easily shipped for virtual tastings and offers an apparent take-out substitute for the by-the-glass offering. Whether or not this trend will continue is too soon to tell, but Americans are drinking, and that is good for our industry. We asked Sebastiani what he would say to a winery launching a product in this landscape. “As we are launching two in the upcoming months, we would say that there are opportunities right now to sell new products and brands. While the general landscape of the on-premise industry has its challenges, we are seeing retail buyers who have increased business and are still curious and interested in learning about and tasting new brands (from a safe distance).” As the saying goes, necessity is the mother of invention, and that has been true for everything we’ve seen over the last few months. Now let’s see what greatness lies ahead.

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“Where permissible, restaurants have included their

Wine Menu

as their take-out strategy”

/REVELSPIRITS

@REVELSPIRITS

@REVELSPIRITSINC

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One Spirits Brand Keeps Cocktail Culture Thriving Down the Coast

A Tale of Two To-Go Bars By Joseph Luparello

WITHOUT LARGE CROWDS OF THIRSTY AND HUNGRY GUESTS COMING IN ON THE DAY-TO-DAY, MANY BARS AND RESTAURANTS HAVE BEEN LEFT WITH NO CHOICE BUT TO MAKE CHANGES FOR SURVIVAL.

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THE NEW COCKTAIL EXPERIENCE

While some businesses are being forced to ameliorate “togo” programs and make room for outdoor accessibility, others luckily had outside seating from the get-go. Attempting to foresee the future of off-premise alcohol sales, The Inn Spot on the Bay, in Hampton Bays, New York owner Cheffe Colette explains, “As long as people are ordering pickup and delivery, they will want the accompanying libations to complement the food and snacks. It’s our job to give them some great choices and add a little fun to the experience too.” Helping these concepts along, spirits brands, like Monkey in Paradise Vodka, have started supplying bars with to-go swag and cocktail-making kits.

juice, and celery stalk with a monkey pick on top).

For The Inn Spot on the Bay, it’s all about improvising, thanks to the New York State Legislator’s decision permitting to-go drinks. Colette elaborates, “In keeping with the mandates, we have moved our hotel bar to the outside waterfront and created a cute Tiki bar where Monkey in Paradise fits right into the theme. It is fun, beachy, and so much safer than being inside. We are situated Bayfront and just steps away from the Ocean Beaches. With the new Covid-19 rules, guests can stop by and pick up a bite to eat and a drink. We are also serving ‘Beach Bags’ for a more sanitary and enclosed beverage system. Additionally, we produce safety drinking masks complete with a stainless-steel straw.”

Another major advantage for Crosby Kitchen is its license, which allows the bar to sell both togo cocktails and actual bottles, which has really worked in their favor. The colorful, award-winning Monkey In Paradise label design and packaging, coupled with “free, free, free” (sugar free, carb free, and gluten free vodka) make bottle sales easy. The brand fits right in with the feel of paradise Crosby Kitchen offers.

The Inn Spot on The Bay also sells tasty Quarantinis to complement pick-up orders. Other worthy onthe-go options include The Cheeky Monkey (made with Monkey in Paradise Vodka, Amarena cherry juice, dash of lime, shaken and served in a Martini glass with two Amarena cherries) and for the morning after, Bag of Monkeys (made with Monkey in Paradise Vodka, fresh horseradish, tomato juice, aromatics, hot sauce, lemon

Thanks to the location’s climate, Crosby Kitchen & Bar, located in Juniper, Florida, naturally prioritizes outdoor and to-go service. When inquired about the significance of cocktails-to-go in respect to his business, owner Peter Pace adds, “It’s an interesting question because the “to-go” option here is far less impactful than in metropolitan areas. People have the option to be outside all year round in Florida and state restrictions have been a little less stringent than other areas of the country. However, cocktails-to-go along with bottle sales are certainly helping financially.”

Pace continues, “Monkey In Paradise has been a blessing with beautiful and fun packaging, great wearables (signature hats, PPE face masks, tees), signature tent, travel size bottles, recipe cards, and cocktail napkins. Consumers feel part of a true movement in the vodka category.” The versatility and sheer creativity of these types of joints is exactly what make times like these somewhat manageable. Hopefully we will all see a day when bars can thrive once more. And perhaps to-go cocktail programs will stick around a bit longer as a luxury experience instead of a necessity for bar survival.

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MIX IT UP

CRAFTING COCKTAILS

Wicked and Whimsical 80s Cocktails Make a Comeback

Hella Cool Cosmo

Espress Yo Self

Campari Cocktail

INGREDIENTS

Created by Nami York

INGREDIENTS

1 ½ oz. Mamont Vodka 1 oz. cranberry juice ½ oz. Cointreau ½ oz. fresh lime juice 2 dashes Hella Citrus bitters PREPARATION

Add all ingredients into cocktail shaker filled with ice. Shake well and double strain into large cocktail glass. Garnished with a candied lemon slice.

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INGREDIENTS

2 oz. Van Gogh Double Espresso Vodka ½ oz Montenegro Amaro ½ oz Maggie’s Farm Coffee Liqueur 1 oz. espresso 1/4 oz demerara syrup (2:1 ratio sugar to water) PREPARATION

Add contents to shaker tin. Chill, shake, and strain into a coupe glass and garnish with three coffee beans.

1 oz. Campari ¾ oz. New Amsterdam vodka 1 dash Angostura bitters Lemon twist (for garnish) PREPARATION

Shake ingredients well in tin filled with ice. Strain into chilled cocktail glass. Garnish with lemon twist.

BARTENDERS ARE UNAPOLOGETICALLY SERVING-WITH-A-SMILE THE NEON BRIGHT-COLORED, BODACIOUS-NAMED DRINK OBSESSIONS OF THE 1980S. MANAMI YORK, PITTSBURGH BARTENDER SAYS, "THE ESPRESSO MARTINI IS A PERFECT EXAMPLE OF AN 80'S COCKTAIL THAT'S BEEN GETTING MORE ATTENTION AND WITH AMARI AND SHERRIES POPULARITY, THESE ADDITIONS GIVE MY 80S FAVORITE A MORE ELEGANT UPGRADE WITH MORE DEPTH IN FLAVOR." HERE’S A FEW FUN TAKES ON OUR FAVS.

Sex on the Beach

The Cleanest Dirty Martini

NEFT 54

INGREDIENTS

1 ½ oz. LeSin Vodka 1 oz. peach schnapps 2 oz. orange juice 2 oz. cranberry juice

3 parts Broken Shed Vodka Splash olive brine

1 ¾ oz. NEFT ultrapremium vodka ½ oz. Lychee liqueur ½o z. fresh pomegranate juice ½ oz. fresh lime juice

PREPARATION

Fill glass with ice and add vodka, schnapps, orange juice. Pour cranberry juice over. Garnish with orange wedge.

PREPARATION

Add vodka and splash of olive brine to shaker with ice. Shake or stir; and strain into chilled Martini glass. Garnish with three olives.

INGREDIENTS

PREPARATION

Combine all ingredients into a mixing tin with ice and shake vigorously. Pour into a Martini glass and garnish with bitter-infused candied lemon.

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ADVANCED MIXOLOGY

THAT'S THE SPIRIT

RumChata Wins

THE FLAVORS GAME I

n its 11th year on the market, RumChata has grown into one of the most popular spirits around. Typically enjoyed right out of the bottle over ice, the rum-based cream liqueur also works well in cocktails, added to coffee, or incorporated into food recipes like French Toast.

RumChata Limón gives the consumer a new way to experience the ever-popular lemon flavor. According to MetrixLabs’ 2018 Popular Drinks study, lemon and citrus continue to top flavor cocktail trends. Recent Nielsen data has lemon flavor growth at more than five percent and Limón spirits as a $35 million category.

Recently, the brand tapped into consumer demand for appealing flavor profiles by introducing the spirit's first brand extension, RumChata Limón.

“We wanted to blend a RumChata flavor that would be the perfect light summer cocktail enjoyed by pouring it over ice,” says Tom Maas, RumChata founder and master blender. “The addition of lemon to the exotic RumChata flavor creates a really refreshing drink.”

RumChata Limón, blends its flagship recipe of Caribbean rum, real dairy cream, and vanilla, with lemon resulting in a sweet, smooth cream liqueur with a fresh lemon finish. Limón is packaged in a bright yellow version of the iconic RumChata bottle, complete with the familiar gold cap. It has already become a fan favorite, being selected as Best American Cream at the 2020 World Drinks Awards.

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The unique new blend is so versatile you can use it in many ways, from a hot or cold coffee creamer to a citrusy addition to a smoothie. Try adding RumChata Limón to your favorite cocktails or blend together with other fruit-forward spirits like blueberry vodka.

RumChata Limรณn Iced Lemon Latte

INGREDIENTS 1 1/2 oz. RumChata Limรณn 5 oz. Iced Latte PREPARATION Pour RumChata Limรณn and cold latte into shaker with ice. Quickly shake and pour into a Collins glass.

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ADVANCED MIXOLOGY

A NEW SHELF FRIENDLY LOOK El Mayor Tequila debuts modern logo and look

IN THE KNOW

El Mayor Tequila’s new contemporary packaging reveals embossed details around the neck and base of the bottle, with a completely redesigned front and back label. The bottle is topped with a natural cork featuring a modernized brand logo. “When El Mayor was on the shelf, it was difficult to read as the bottle was often turned to the side given its previous unique shape,” says McKenna Burst, brand manager. “The new bottle allows the product to be more ‘shelf-friendly’ and highlights the premium qualities of this line of tequila. Don’t worry. The tequila inside is still the same, high-quality product.” The redesigned bottle and label will apply to the El Mayor family of products, including El Mayor Blanco, El Mayor Reposado, El Mayor Añejo, and El Mayor Extra Añejo. The hand-crafted, estate-grown agave was the vision behind the redesign, meant to highlight the rich heritage of the El Mayor products. “The new bottle shape is more timeless—slightly vintage yet always in fashion and easy to grab and pour,” says David Cole, designer. “The label is soft and textured, with a hand-drawn image of the agave piña and a coa knife, relating to the real people and places involved in making tequila.”

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T H E P E R F E C T PA I R 95

WORLD SPIRITS COMPETITION 2017

MAGAZINE

THE WESTERN MULE

MAKE A PATH. LEAVE YOUR MARK.

Â®

10X DISTILLED | AMERICAN MADE & INDEPENDENTLY OWNED | GF GLUTEN-FREE For this recipe and others visit WesternSondistillery.com/Cocktails

ADVANCED MIXOLOGY

SPOTLIGHT LAUNCH

ANGOSTURA COCOA BITTERS

BARTENDER’S NEWEST INGREDIENT FOR A COMPLETE BITTERS ARSENAL BARTENDERS HAVE A NEW ESSENTIAL INGREDIENT IN THEIR TOOLKIT WITH THE LAUNCH OF A BRAND NEW BLEND FROM THE HOUSE OF ANGOSTURA: ANGOSTURA COCOA BITTERS. THIS LAUNCH MARKS THE THIRD BITTERS INNOVATION IN THE ICONIC COMPANY’S MORE THAN 195-YEAR HISTORY, JOINING AN ESTEEMED LINEUP THAT INCLUDES THE INDISPENSABLE ANGOSTURA AROMATIC AND ORANGE BITTERS.

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ADVANCED MIXOLOGY

SPOTLIGHT LAUNCH

he heart of the new launch is Trinitario cocoa, a prized cocoa hybrid which, since 1830, has grown on Trinidad and Tobago, the same islands where The House of Angostura has blended bitters for nearly 200 years. Trinitario cocoa is considered to be of finer quality than the more widely grown Forastero cocoa, which accounts for around 80% of world cocoa production across Africa, the Caribbean and Central and South America. After harvest, Trinitario cocoa pods are opened and cocoa beans are extracted, fermented, dried, roasted, ground and deshelled in an intricate process that yields cocoa nibs. These premium, locally cultivated Trinitario cocoa nibs are then combined with a bespoke blend of herbs, spices and botanicals to create Angostura cocoa bitters. Developed over several years of premium ingredients sourcing and extensive flavor experimentation, Angostura cocoa bitters is the first new bitters from The House of Angostura since the 2007 launch of the company’s orange bitters. “Dedicated to the art of perfectly balanced flavor profiles in its bitters creations, Angostura spent years creating its longawaited cocoa-bitters blend,” says Mitch Cooper, North America brand lead for Angostura bitters at Mizkan America, Inc. “The marriage of longstanding heritage and precision crafting has achieved a new level of artisanship in the creation of the brand’s latest portfolio addition.” The House of Angostura has long been part of the fabric of its home country of Trinidad and Tobago, where the sons of Angostura aromatic bitters inventor Dr. Johann Siegert emigrated and established the bitters company that continues to revolutionize the cocktail world. Today, in addition to bitters production, the company operates the only rum distillery in Trinidad, where it produces award-winning Caribbean rums. The development of new Angostura cocoa bitters allows the company to increase its support for local farmers on its home islands. “This partnership improves and protects the livelihoods of the islands’ farmers, while ensuring the highest ingredient quality,” explains Peter Sandstrom, CEO at The House of Angostura. “As a brand that has been flavoring the world for nearly 200 years, Angostura placed a premium on creating a cocoa bitters that delivers on innovation, authenticity and high-quality ingredients, while also supporting the local farming community that was pivotal to its creation.”

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As cocktail culture evolves worldwide, bartenders continue to create unique drinks with depths of flavor and sophistication. The new cocoa bitters are well positioned to bring a decadent, indulgent touch to bartenders’ creations. Chad Lawrence, North American brand ambassador for The House of Angostura, says, “This new bitters flavor is a multidimensional celebration of the senses that will take your nose and palate on a wondrous journey with every sip.” Gone are the days when all things cocoa were relegated to after-dinner libations. This bitters is versatile enough to use with many types of spirits. It pairs particularly well with sweet vermouth and aged spirits including rum, cognac, brandy and tequila. With sumptuous top notes of rich, nutty cocoa, balanced with botanicals, light spice notes and a lasting bitter finish, Angostura cocoa bitters envelops the nose in warm spice aromas with floral and citrus undertones. Bartenders looking to add another layer of flavor to bring cocktails to life can add a dash (or several) to classics like the Vieux Carré, Widow’s Kiss or Boulevardier. But, of course, you can’t go wrong using Angostura cocoa bitters to elevate favorites like the Espresso Martini with a finishing touch of #AngoCocoa.

VIEUX CARRÉ

WIDOW'S KISS

INGREDIENTS

¾ oz. rye whiskey ¾ oz. cognac ¾ oz. sweet vermouth 2 tsp. Bénédictine 4 dashes ANGOSTURA cocoa bitters Maraschino cherry or lemon peel (for garnish)

1 ½ oz. cognac ½ oz. Bénédictine ½ oz. Green Chartreuse 3 dashes ANGOSTURA cocoa bitters

PREPARATION

Add all ingredients into a mixing glass with ice and stir until wellchilled. Strain into a cocktail glass. Garnish with a cherry or lemon peel.

PREPARATION

Add ingredients to mixing glass, add ice, and stir for 12 seconds. Strain into chilled Nick and Nora glass over cubed ice. Garnish with lemon peel.

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SHAKING AND STIRRING

THE DAY DRINKER Inviting aromas of vanilla sugar cookies and maple syrup, Treaty Oak’s Day Drinker’s silky texture carries notes of Texas kettle corn, wheat, nutmeg, and cinnamon while most aged whiskeys boast wood and charred barrel flavors.

YOUNG BUCK INGREDIENTS

2 oz. The Day Drinker Texas Bourbon ½ oz. lemon juice 4 oz. ginger beer PREPARATION

Build all ingredients in a tall glass over ice and stir. Garnish with lemon wheel.

LAUNCHES

LUXARDO LONDON DRY GIN Luxardo’s historical records show a juniper-based distillate that dates back to 1833, with botanicals including coriander, iris, angelica, licorice, cinchona, cinnamon, cardamom, and bitter orange that undergo a 24-hour infusion in a copper pot still before distillation. As is essential for the London Dry style, Luxardo’s bottling emphasizes juniper notes, as well as offering citrus, violet, and spice.

NEGRONI BIANCO INGREDIENTS

1 oz. Luxardo London Dry Gin 1 oz. Luxardo Bitter Bianco 1 oz. Bianco Vermouth Grapefruit peel or orange slice (for garnish) PREPARATION

Fill a mixing glass with ice. Add the gin, Bitter Bianco, and vermouth; stir until chilled. Strain over a large ice cube into a rocks glass.

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SAGAMORE SPIRIT BREWER’S SELECT RYE ALE BARREL FINISH On its second collaboration with Sierra Nevada, Sagamore has produced a complex, limited edition 90 proof whiskey aged in Sierra Nevada ale barrels that had previously contained Sagamore rye whiskey. Sierra Nevada then returned these barrels to Sagamore, allowing them to age the new Select Rye in barrels that aged Sierra Nevada’s red, rye-based ale. The result: traces of cocoa on the nose with flavors of caramel and hazelnut.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Sagamore Spirit Brewer’s Select Rye 1 large ice cube (optional) PREPARATION

Combine ingredients in a rocks glass.

BARRELL CRAFT SPIRITS PRIVATE RELEASE WHISKEY Known for sourcing and blending casks from well-known producers, Barrell Craft is completely transparent about its process. As a result, it has emerged as a well-respected player in the whiskey world, offering cask strength expressions created without chill filtration. The newest release is comprised of 24 batches of 150 to 180 bottles each. The collection employs a distinctive blend of Barrell’s 18-yearold Kentucky Whiskey stocks and finishes them in a second barrel.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Barrell Craft Spirits Ice (optional) PREPARATION

Combine ingredients in rocks glass.

JOSE CUERVO TRADICIONAL AÑEJO Based on the original 18th century Cuervo family recipe as the base, Cuervo’s new añejo is matured in new American oak barrels for 12 months, followed by the liquid being finished for up to four months in Irish single malt whiskey barrels.

OLD FASHIONED INGREDIENTS

2 oz Cuervo Tradicional Añejo 2 tbsp. smoked flaky sea salt 2 tbsp. black Hawaiian sea salt 1 tsp. Chipotle Chili powder 1 sugar cube 4 dashes Tobacco bitters 1 thick orange peel

ARDBEG WEE BEASTIE WHISKY Intense smokiness is the hallmark of this five-year-old whisky, matured in ex-bourbon and Oloroso sherry casks. Hints of black pepper and pine resin enhance the rich smoky aroma; on the tongue, chocolate, and tar lead to a long, salty finish. It’s not surprising that Wee Beastie is called “a monster of a dram.”

NEAT OR ON THE ROCKS INGREDIENTS

1 ½ oz. Ardbeg Wee Beastie Whisky Ice (optional) PREPARATION

Combine ingredients in rocks glass.

PREPARATION

Rim glass with mix of salts and chili powder and lemon around rim of glass. Place the sugar cube in the glass and top with bitters. Muddle to smooth paste. Add one large ice cube. Pour Cuervo Tradicional Anejo over the ice. Stir. Squeeze orange peel over the glass to release the oils.

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inspired Since 1832

INLÃ&#x201E;NDER IGNITION @STROHRUMUSA www.stroh.at/en Imported by Niche W. & S. | A Marussia Beverages Company | Cedar Knolls, NJ | ourniche.com | Please Drink Responsibly

Not since the iconic 90s sitcom Friends has the word “pivot” been heard so much. But the loaded word that’s back again means more today than just hysterically trying to move a sofa up a flight of stairs. Nowadays, it explains the new and inventive ways bartenders, bar owners, brands, and others in the beer, wine & spirits industry have discovered to stay financially afloat amidst country-wide closures, lockdowns, and economic turmoil. Our modernday world has certainly been broken down and is completely unpredictable now. But on the bright side most of us know that this terrible ordeal should and will transform everything into something new. As such, this issue of Chilled checks out the "new" cocktail culture - the latest drinking experiences like to-go programs, bottle sales service, cocktail

delivery, and more, with a look at new laws making all of this pivoting possible. We explore how the entire industry is making-due thanks to e-commerce and an explosion of RTDs. We also recognize bartender resilience, and the spirits brands banding together to help out. On a lighter note, we go down memory lane and have fun with silly and sexy neon-bright 80s cocktails. Lastly, bitters behemoth Angostura has created a new flavor for bartenders’ craft cocktail arsenals. Chilled readers get an exclusive sniff right here! That’s right, this is us. The new us. And hitting that point home is our handsome cover star Justin Hartley, who incidentally would still proudly be a bartender if his acting career didn’t take off. He and his friends at Revel Spirits invented a new agave category, Avila, and it’s out of this world.

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THIS IS AVILA

JUSTIN HARTLEY, MICAH McFARLANE, AND FRIENDS CREATE A SPIRITS CATEGORY 94

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By Mathew Powers Justin Hartley photos by Riker Brothers Grooming by Andrea Pezzillo for Exclusive Artists using Skinbetter Science and Hanz De Fuko Styling by Ilaria Urbinati

Justin Hartley, known for such roles as Green Arrow on Smallville and Kevin Pearson on NBC's This is Us, is more than just an award-winning actor; he’s a former bartender with a passion for the spirits industry. And he has turned that passion into a partnership with Revel Spirits and an entire community of talented people in Morelos, Mexico. They create the multi-award-winning agave-based Revel Avila. Avila is not tequila. Nor is it Sotol or Mezcal. “Morelos, those farmers, and the distillers make the best agave spirit on this frickin’ planet,” says Revel CEO and cofounder, Micah McFarlane. The local Morelos terroir comes through in every sip of Avila, benefitting from natural pollination and volcanic-rich soil that hasn’t been over-farmed like many tequila-growing regions.

about the soil. It’s about the people. It’s about the hands that are out there chopping that stuff down.” The Morelos story is one that captivated Hartley. “I’ve been interested in the spirits business, and spirits in general, for a long time. It is a part of my life.” When Hartley arrived in L.A., he chased his acting dream during the day and tended bar at night. In the process, he developed a love for the industry that never faded despite his success as an actor. “I like to think of myself as an entrepreneur, I’m always thinking about business and opportunities to dip into other ventures that aren’t acting,” says Hartley. “I thought spirits would be a great thing. I like the chemistry behind it; I like the story behind it. I was looking for something, but I didn’t find it until I met Micah.”

“MORELOS, THOSE FARMERS, AND THE DISTILLERS MAKE THE BEST AGAVE SPIRIT ON THIS FRICKIN’ PLANET.” -Micah McFarlane

Cofounder and head of Mexican operations, Héctor Ruiz, owns five restaurants in Minneapolis, is a Morelos native and longtime friend of McFarlane. He and his family own the farm and distillery. “Avila, unlike tequila with its earthy and peppery notes, and notes of citrus—is a little lemony. It’s gentler than tequila. Bartenders don’t need to do a lot of infusion with Avila. They can take advantage of Avila because it’s such an easy spirit to work with.” Avila remains a relatively unknown spirit to most drink fans. But, McFarlane explains, “We are letting people know farmers and distillers make this amazing product. It’s

Although how they met was anything but ordinary.

One night at a wine event, McFarlane confused Hartley for another acquaintance and proceeded to talk to Hartley as if they had known each other for years. “I started to think I was going nuts,” laughs Hartley. “I’m thinking, ‘I must be losing my mind. How can I not remember this guy?’ So, I was nice and everything, but I didn’t know what the hell was going on.” After McFarlane realized his mistake and apologized, the two shared a laugh. But then the conversation turned to Avila and the people of Morelos. “I ended up tasting the product, and I immediately asked, ‘How do I get involved with this product? This product is amazing!’” The discovery of Avila for Hartley has allowed his passion for spirits to erupt like the El Popo volcano that nourishes the Morelos soil. CHILLEDMAGAZINE.COM

“Everything about it is just such an organic thing, as far as how we met, how we have become friends, how we became partners, how they make the product, what’s in the bottle, where it comes from, the people behind it, the family behind it, the land, it’s just the most exciting thing I’ve done in a while.”

Whether its small-batch ideas or the core Avila offerings that include Blanco, Añejo, and Reposado, Ruiz treats each one like any dish served at his restaurants. “I’m a craftsman. I like good things. The best ingredients. Sustainable. Healthy. Local. It’s not about making something to make money. It’s something better than that. I’m more about the craft.” The Ruiz family story is part of the inspiration behind the Revel name that ostensibly means “celebration.” While the product brings joy to all those involved, there’s also a reason to celebrate the people that make up the Revel team. And it’s not just its celebrity partners like Hartley and Multiple Grammy Award winner, Babyface. It’s the entire collection of men, women, African Americans, Mexican Americans, Mexicans, and others who make up the Revel team.

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PACKAGED WITH PASSION The awardwinning Revel Avila packaging is no accident. “We wanted something so beautiful that people would talk about it, says CEO and cofounder, Micah McFarlane. “You unwrap the bottle, which is a little heavier than most bottles, and set it down. The logo is lasered inside the crystal top!” McFarlane adds, “The packaging is badass. But, when you drink the liquid, it’s even better than the packaging!”

Photos by Jimmy Seargeant

And soon, Hartley hopes to draw on his love of wine to influence the Revel brand with a smallbatch version of Avila named Unscripted. “I love the idea that you can take the same grape, the same farmer, the same winemaker, the same area, and in two different years attain two different vintages; you get two different expressions because of things like changes in weather.” So, I thought, ‘What if we take that idea and implement it to make a small-batch Avila?’”

“EVERYTHING ABOUT IT IS JUST SUCH AN ORGANIC THING... IT’S THE MOST EXCITING THING I’VE DONE IN A WHILE.”

-Justin Hartley

For the team—a fantastic combination of cultural backgrounds, experiences, and talents—it’s about unity in diversity, and coming together to pay it forward. “It’s about making sure it’s a win for everyone involved,” says president and cofounder, Susan Clausen. “We are all about giving back to the people of Morelos, to bartenders, and the spirits industry.” McFarlane makes it clear that Revel is as much about people as it is the award-winning spirit. Nonetheless, it is the unique award-winning Avila that allows Revel to shine a light on the people involved.

As the website states: “Revel Spirits is dedicated to the people of Morelos and the environment around them. We are building infrastructure, creating jobs, supporting entrepreneurs, and helping our farmers provide for their families.” This is why Hartley says: “I am so proud to be a partner and owner.” Finally, Hartley asks bartenders to learn about the Morelos region. “Avila is an expression of that area in Mexico.” He adds, “Bartenders are creative. If you give them new spirits, they can create an entirely new cocktail list. You switch the spirit; you switch a lot!” CHILLEDMAGAZINE.COM

Crafted Together The Spirit of Collaboration By Joseph Luparello

CONSIDERING THE SUDDEN LIFE-ALTERING EVENTS OVER THE PAST YEAR, OUR “NEW” REALITY HAS FORCED EVERYONE TO ENDURE AN ERA RIDDLED WITH UNCERTAINTY AND ABNORMALITY. HUMANITY SWIFTLY UNDERSTOOD IT HAD BEEN GIVEN ONE OF ITS MOST CHALLENGING TESTS, ONE THAT MEASURED THE ABILITY FOR ALL TO UNIFY AS A WHOLE IN ORDER TO COMBAT ADVERSITY.

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It’s safe to say the bar and restaurant industry severely suffered business-wise and may already be subject to future financial hardship. Luckily, however, there are companies like Santa Teresa 1796 that put maximum effort into uplifting its community through its products and principles. As proof, the Venezuelan super-premium rum brand launched the Santa Teresa 1796 Crafted Together Limited Edition bottle. Santa Teresa has strived to turn crisis into opportunity for more than 220 years and continues its commitment to making a positive impact in its community through Crafted Together, which provides union, opportunity, and direct assistance to the trade in the face of this adversity.

Alberto Vollmer, fifth-generation CEO Ron Santa Teresa

Highlighting the purpose of the program, global brand ambassador Geoff Robinson explains, “We believe that, no matter the situation, we are always stronger together. In March, when lockdown began, many of our bartending colleagues were out of work. We wanted to give back to the community that has always stood by us. We created the Crafted Together program as an opportunity to both support and honor the industry and conceive a new label.” The chief executive of Santa Teresa 1796, Alberto Vollmer, adds, “Through the Crafted Together initiative, not only did we want Santa Teresa 1796 to support the trade community directly, but we also wanted to inspire bartenders to support one another.”

Katie Redlien, Santa Teresa 1796 Brand Director

Santa Teresa brought over 25 bartenders from parts of the world, including Los Angeles, London, Miami, Madrid, and New York to conceive a new label for the Crafted Together limited-edition bottle. The liquid inside this spirited collaboration bottle is Santa Teresa 1796, a bold and elegant rum with blends of up to 35 years of aging in bourbon oak barrels then further aged through the artisanal Spanish solera method resulting in a rum that is rich, refined, yet unexpectedly dry. The sugar cane and water used to make Santa Teresa 1796 come from the brand’s estate and local farms in the Aragua Valley. This terroir consists of ideal environmental conditions for aging rum, from its rich soil to its temperate climate. From fermentation through distillation, aging and blending, it goes down at their Hacienda. The result is the perfect spirit for a whisky drinker looking to discover new flavors, with notes of wood, dark chocolate, leather, and nuts.

Geoff Robinson, Global Brand Ambassador

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CRAFTED TOGETHER A spirited collaboration of bartenders created the Santa Teresa 1796 limited edition bottle. The Crafted Together label features designs from 13 U.S. bartenders, including: Ben Potts Carley Gaskin Christa Havican Erin Koral Glendon Hartley Kellie Thorn Kevin Diedrich Leah Hendle Liana Oster Lindsay Burleson Meaghan Dorman Nicole Hoffman Wade McElroy

The label for the limited-edition bottle symbolizes the sheer resilience and creative talent of the bartending community. Note that all bartenders will be compensated for their time and creative input. Describing the label’s unique process, Katie Redlien, Santa Teresa 1796 brand director, elaborates, “Each bartender participant submitted an individual design, with styles ranging from photography to charcoal drawings to paintings, which was then compiled into a mosaic that graces our Santa Teresa 1796 Crafted Together limited edition bottle. Just as the different designs come together to make a whole, the trade is comprised of incredible individuals, who create a truly spectacular community when they work together.” Delving deeper into what makes the bartending community so remarkable, in the United States specifically, Redlien emphasizes, “I work with American bartenders all the time and find that one of their greatest assets is a talent for taking care of others. Though our country is vast and different from coast to coast, the bartending community is a tight-knit group. When the impact of COVID-19 began to take root and bars shuttered throughout the country, bartenders rose to the occasion to support one another and find a whole new kind of inner strength. They’re extremely creative with a ‘can-do’ attitude, which reflects American values such as entrepreneurship and independence.” Crafted Together is certainly not the only social initiative that Santa Teresa 1796 has taken part in during its 220-year run. Another example is Project Alcatraz, a program run through the Santa Teresa 1796 Foundation, that rehabilitates former gang members via the sport of rugby. With the development of values, psychological aid, and a formal education Project Alcatraz also gives these men vocational training and jobs, turning them into craftsmen and empowering them to crush adversity. To further support and solidify its devotion to the bartending community’s well-being, Santa Teresa 1796 will donate $10,000 to the USBG Bartender Emergency Assistance Program. The Crafted Together limitededition bottle will be available for purchase during National Rum Month this August.

The Santa Teresa 1796 Crafted Together Limited Edition is available for purchase at ReserveBar.com

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The Ready-to-Drink

Cocktail Category By Mathew Powers

YOU DON'T NEED MUCH. YOU HAVE A GREAT COCKTAIL IN YOUR HAND JUST BY POPPING THE CAN. YOU CAN POUR IT OVER ICE; YOU CAN DRINK IT RIGHT FROM THE CAN," COMMENTED LISA PFENNING, VICE PRESIDENT OF BACARDÍ RUM ON THE INCREASING POPULARITY OF THE READY-TO-DRINK (RTD) CATEGORY. “We anticipated the trend for years,” says Tia Wines, marketing director for Southern-Champion, makers of BuzzBallz ready-to-drink cocktails (which launched in 2010). “But the rate of growth in the segment has accelerated at a rapid pace. The rising trend of hard seltzers really opened up the consumers’ minds to exploring the world of premade cocktails.” And it’s not just malt-based hard seltzers that people desire. “A crisp and clean Gin & Tonic beats anything on a hot summer day and drinks pretty well in the evening,” says Daniel Barnes, CEO and founder of Treaty Oak Distilling, makers of The Waterloo Gin & Tonics.

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According to the Distilled Spirits Council of the United States, authentic spirits-based pre-mixed cocktails grew 7.5% to $351 million in 2019. And this was before the global pandemic forcing bars to close and drinkers to stay at home. “There’s been so much love and demand for these readyto-drink cans to date, and appetite has only increased given the current environment and shift towards at-home and on-the-go drinking,” said Simon de Beauregard, Malibu Engagement Director. Malibu Pina Colada Rum, a 4-pack of Malibu cocktails are among the many recognizable flavors flying off the shelves these days, along with items like Jack Daniel’s Jack & Cola and Jack Honey and Lemonade. "Each drink is perfectly balanced to highlight the flavors of our charcoal-mellowed whiskey in a drinkable and convenient format; this is real Jack. It's ready to go,” says Lisa Hunter, Jack Daniel's Flavors brand director. And, with the pandemic looming and uncertainty abound, thirsty imbibers are increasingly searching for something new such as Dashfire Bourbon Old Fashioned or Chai White Russian. Dashfire owner, Lee Egbert says, “Dashfire's readyto-drink cocktails were designed to be enjoyed wherever the consumer is, which, right now, is at home.” The COVID19 crisis may have given the category a boost, but its appeal extends beyond the convenience and portability of a ready-to-drink cocktail. Stephanie Moraine, Ole Smoky Distillery’s marketing director, comments: "Consumers are also looking for authenticity. This is one of the reasons we felt it was important to craft our Ole Smoky Moonshine Cocktails with real Tennessee moonshine." Founder and CEO Square One Organic Spirits, Allison Evanow, explains: “In the past, RTDs tended to be very fake in flavor and loaded with sugar. What seems to be the real game-changer is simply the portability of this category for those of us entering with actual cocktail profiles." Henry Morita of Pure Azul Beverage Company adds, "It all starts with the base. You can never cover up a poorly crafted base product, and at Azulana, we formulated the perfect 100% Blue Agave Blanco tequila that blends well in an RTD.” You’ll discover the same philosophy at Cutwater Spirits. “One thing that sets Cutwater apart is our canned cocktails are made using our award-winning spirits and quality ingredients,” explains Earl Kight, co-founder and chief sales and marketing officer, Cutwater Spirits. RTDs don’t necessarily adhere to the low-ABV trend, either. "All PRIMED crafted ready-to-drink cocktails are made with premium spirits, and zesty, fruity flavors, absent of synthetic, artificially-made ingredients. They are uber-spiked at up to 18% ABV, therefore aligning with any on-premise cocktail,” says Tracy Okoli, founder and chief cocktail officer. CHILLEDMAGAZINE.COM

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Meanwhile, in Chicago, newly formed Blue Blazer, the first authentic bar-branded ready-todrink craft cocktail service, allows restaurants and bars to serve their mixed drinks via carryout, delivery, and through off-premise retailers. "As Millennials shift from beer to a preference for spirits and cocktails, they are also drinking at home, making the demand for these products more prevalent than ever," says Blue Blazer partner Brian Troglia. Whenever, or wherever, onpremise locations do open; low ABV RTDs also make for suitable bases in more sophisticated, higher-ABV cocktails or pairings." E & J Gallo’s High Noon Sun Sips, for instance, has a clean base consisting of real vodka, natural juices, and soda water. Thus, says Britt West, general manager E & J Gallo, “on-premise locations have adopted it very well. Pineapple and watermelon, specifically, have taken off. We also introduced peach and lime.”

The ready-to-drink cocktail category strongly appeals to coffee lovers as well, ranging in everything from spiked cold brew, iced, and nitro options to Espresso Martinis in a can. According to Nielsen Global Media, the RTD coffee category has increased 16% to reach $3 billion in dollar sales this past year. At the same time, ReaserchandMarket.com reports the canned coffee cocktail trend will continue to rise over the next few years. RumChata is no stranger to the spiked coffee game. The brand will be launching RumChata Cold Brew this fall. RumChata Cold Brew is made with real RumChata blended with delicious cold brew coffee in a functional 1-liter bottle and 12.5% ABV. Easy to serve and no preparation necessary for bartenders, just pour over ice into a cocktail glass. Also available in 1.75 liter bottle and 200ml 4-pack.

‘‘

There’s been so much love and demand for these ready-to-drink cans to date, and appetite has only increased given the current environment and shift towards at-home and on-the-go drinking.

‘‘

— SIMON DE BEAUREGARD, MALIBU ENGAGEMENT DIRECTOR

Because RTDs can be enjoyed almost anywhere, it seems, few expect the growth of the category to slow down anytime soon.

"In the current environment, these canned cocktails are great options for our onpremise partners to consider for curbside pickup, delivery, and to-go programs, but we see an upside for our brand and the category in the years to come," says Moraine of Ole Smoky. The RTD category seems to be in a perfect position to enjoy tremendous growth. "COVID has turned the alcohol industry on its head, as contactless solutions are favored among consumers,” says Okoli.

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‘‘

COVID has turned the alcohol industry on its head, as contactless solutions are favored among consumers.

‘‘

— TRACY OKOLI, FOUNDER & CHIEF COCKTAIL OFFICER

Online commerce and changing laws have also made it much easier for customers to obtain ready-made drinks directly from distilleries and bars. “Of course, this will require additional oversight, but wine brands with doubledigit percent alcohol content, have been doing it for some time now." Barnes of Treaty Oak believes some logistical changes are possible, too. “We’ll see an erosion of the separation of products based on base alcohol (malt versus wine versus spirits). ABV is the logical way to separate brands. This will allow higher and better made RTD’s consisting of gins, vodkas, tequilas, etc. to find their way into convenience stores and supermarkets. Many, many more possible points of distribution available, should that come to fruition.” As more RTDs come into the market, they will be more readily available on e-commerce—especially within the current COVID-19 climate. “Similar to how consumers want ease and convenience from cocktails, they want this from how they purchase alcohol. Meaning distribution points for RTDs will also have to expand,” concludes de Beauregard. “With Malibu Splash, in particular, the RTD category allows us to give consumers more ways to find our product, such as the beer aisle of a convenience store, giving them another avenue to crack open the refreshing summer taste of Malibu in a new and reimagined way.” In short, the quality, portability, and versatility of RTDs have allowed the category to transition from an alternative product into something highly desired. And, there’s no sign of the trend slowing down, pandemic or no pandemic.

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Stirring up

the RTD Category BACARDÍ RUM OFFERS A HIGH-QUALITY SPIRIT IN YOUR COCKTAIL-TO-GO

By Mathew Powers

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he global pandemic causing bar closures has certainly frustrated cocktail fans. As the nation waits for a sense of normalcy, BACARDÍ rum has helped bars pivot with its new line of Ready-toDrink (RTD) canned cocktails. The use of authentic, high-quality spirits in canned cocktails is why people are increasingly willing to enjoy RTDs. It’s a trend forecast with tremendous growth potential, especially in a post-pandemic world. “It’s impossible to ignore the pandemic and its effect on drinking culture, which makes the RTD line from BACARDÍ as appealing as ever,” says Lisa Pfenning, Vice President of BACARDÍ rum. “We are going to continue to see people entertain at home. With the pandemic still going on, people are also meeting in small groups with friends.” Furthermore, Pfenning explains, “We can’t ignore what is going on with digital commerce. It’s exploded during the pandemic, and as more and more people start relying on home delivery, the love for convenience grows, and that is something that will be valued.” While people enjoy RTDs for convenience and portability, Pfenning notes that many drinkers gravitate to an RTD they know will be enjoyable. “I think it matters to people that it comes from a trusted brand. They want something with a great flavor profile. What I love about our BACARDÍ RTD line is, it is made with real rum. It’s made with

BACARDÍ white rum, so it’s not a malt-based drink. You are getting a genuine, high-quality spirit in your cocktail-in-a-can.” The three flavors in the BACARDÍ canned RTD line are Lime & Soda, Limon & Lemonade, and Rum Punch. The RTDs work just as well at the bar as they do at home. Bartenders often turn to the RTD category for a base with which to craft unique and easy to make cocktails, and “to give cocktails a bit more sophistication,” notes Pfenning. The canned RTD line may be new, but BACARDÍ is no stranger to helping people enjoy their rums with additional flavors. The brand has a lengthy history of offering ready-to-serve products like BACARDÍ Breezer and BACARDÍ Bahama Mama. The brand also sells several flavored rums such as BACARDÍ Coconut that can easily be mixed with pineapple juice for a quick, tasty cocktail that transports drinkers to the tropics without ever leaving their house. In the end, Pfenning says, “The spirit-based cocktail segment is the fastest-growing category within the spirits industry, and traditionally BACARDÍ has played well in that space.” The pandemic may indeed be a disrupter, but it did not force BACARDÍ to pivot. Instead, the RTD line merely adds to the brand’s successful tradition of combining flavors with its renowned rums.

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RECIPES OWNERS BENJAMIN KRICK AND LUCAS BRADBURY ELEVATE SAN ANTONIO’S COCKTAIL CULTURE WITH BARS PASTICHE AND JET-SETTER. THE DUO OFFERS CREATIVE CONCEPTS, INCLUDING PROVIDING BARTENDERS HEALTH AND LIFE INSURANCE AND BECOMING ZERO WASTE BARS. Photos by Josh Huskin

LE PETIT PRINCE Courtesy of Pastiche INGREDIENTS 1 1⁄2 oz. French Gin 1 oz. Monbazillac 1 ⁄2 oz. Lillet Blanc 1 bar spoon Bigallet Thym Liqueur 1 dash Regans Orange bitters PREPARATION Stir and strain into Nick and Nora. Garnish with a fresh sprig of thyme.

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MARITIME COMMERCE Courtesy of Jet-Setter INGREDIENTS 1 oz. Rhum Agricole 1 ⁄2 oz. Pineau des Charentes 1 ⁄2 oz. Batavia Arrack 1 ⁄2 oz. orgeat 1 ⁄2 oz. passion fruit 1 ⁄2 oz. fresh lime juice 1 ⁄4 oz. Green Chartreuse PREPARATION Pour into glass pineapple over crushed ice and Swizzle. Top with five dashes of Angostura bitters. Garnish with a dehydrated lime wheel and two pineapple leaves.

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THAT'S ALL FOLKS Courtesy of Pastiche INGREDIENTS 1 1⁄2 oz. Navy Strength Gin 1 ⁄2 oz. Reisetbauer Carrot Eau de Vie 1 ⁄2 oz. Routin Dry Vermouth 1 ⁄4 oz. Salers Gentiane Aperitif 1 ⁄4 oz. Champagne vinegar PREPARATION Stir and strain into coupe glass. Express fresh celery on top. Garnish with both a ribbon of celery and a ribbon of carrot skewered together.

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WHIRLING DERVISH Courtesy of Jet-Setter INGREDIENTS Singani63 Turkish black tea Strega Pierre Ferrand Dry Curaçao Fresh orange wheels black pepper PREPARATION Sous Vide all ingredients in advance. Toss ingredients with ice using Turkish coffee pots and strain into glass. Mist a Turkish tea glass with Arak. Garnish with a Turkish Delight.

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HOT SPOT

SPOTLIGHT

TIKI-INSPIRED RESTAURANT AND LOUNGE By Bryen Dunn

Esotico Miami is a tropical, tikithemed restaurant and bar conceptualized by Graspa Group partner Daniele Dalla Pola, who also happens to be its mixologist extraordinaire. Inspired by indigenous tiki history, Dalla Pola pays tribute to the beauty, symbolism, and mythology of tiki via cocktails and cuisine. His chic restaurant and lounge offer a fantastic dining menu

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of exotic bites, along with some of the most creative and potent drinks in the city. Esotico is Italian for exotic, reflected in the stylish and contemporary 3,400 square-foot space, which seats 157; 92 indoors and 65 on the outdoor patio. The custommade wallpaper depicts a tropical landscape, offset by a black and

1600 NE 1st Avenue in the heart of Miami’s Arts and Entertainment District www.esoticomiami.com

The comprehensive cocktail menu contains an assortment of original creations influenced by tiki cocktail history. The expansive drink menu is broken down into categories that include signature drinks, limited-edition mugs, large-format cocktails, and a section dedicated to the Negroni, mostly made with rum. Esotico Miami offers more than 200 kinds of rum, and as a lifelong aficionado of rum, Dalla Pola has even created his own brand called Alamea. Beyond the potency, it’s the presentation of the drinks that make Esotico unique. Tiki cocktails are made with freshly squeezed juices and house-made mixes served in exclusive tiki mugs that are the perfect takeaway souvenir. Designed by Della Pola himself, the artfully kitschy mugs pay tribute to Hawaiian inspirations like the King Ta Moko, named after Elvis, with gin,

passion fruit, fresh citrus, and ginger orgeat syrup, or Tangaroa’s Butt, named after the mythological God of the Sea, is a powerful concoction with Gracias a Dios Mezcal, Wray & Nephew White Overproof and Mount Gay Black Barrel Rums. Other cocktail offerings are Nu Mai Tai made with three different types of rum, passion fruit, and a special secret ingredient, or Missionary’s Downfall with rum, brandy, pineapple, and mint. Current top sellers include Sexy Colada, El Tikilero, Saturn, Volcano Bowl, Kama’aina, and el Zombie. One of the newest cocktails to try is Scorpion Bite’s, a twist of the classic scorpion, served in a large glass with a giant ice shell. “Much of what we do here will not just be unique to Miami, but is one-of-a-kind within the tiki community,” explains Dalla Pola. There are also rum flights, upscale gin and tonics, mocktails, and signature beer, Esotico Serrat Vienna Lager, brewed exclusively in Pompano Beach, Florida.

white checkerboard floor and exposed ceiling. Lush greenery completes the décor and original accents like Polynesian sculptures, a hand-crafted Hawaiian surfboard, and muted lighting for a subtle ambiance. A backlit bar features a bamboo footrest and a partition that can create an exclusive VIP area for private parties. CHILLEDMAGAZINE.COM

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CHILLIN’ WITH

Daryl Hall and John Oates INDUCTEES TO THE ROCK AND ROLL HALL OF FAME, SONGWRITERS HALL OF FAME, BILLBOARD’S NO. 15 GREATEST ARTISTS OF ALL TIME AND THE NO. 1 DUO. Photo by Monday Agbonzee

HOME BAR.

Hall: I have a well-stocked bar! Mostly brown liquor, a lot of ryes, bourbons, scotches, calvados. The normal stuff, just good versions of it.

BARTENDING PAST. Hall: I am a good bartender. I can pour a shot that is exactly a shot. I make a good Old Fashioned.

EAT.

Oats: My mother’s side is Italian, so that’s the soft spot. It’s the ultimate food; you could eat it everyday and never have the same thing twice. But I also like burgers, ribs and steaks all the way to Japanese and Thai.

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DRINK.

Hall: I like Old Fashioneds. I’m a bourbon drinker. I’m fluent in wine. Red wines, at the moment. It depends on what mood I’m in. Oates: I don’t drink. My favorite mocktail is an Arnold Palmer.

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