Chilled Magazine - Volume 15 Issue 1 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

THE *FLAVORS ISSUE

TWO COUSINS

A FAMILY PASSION FOR TEQUILA

THE VODKA OF TOMORROW NO ADDITIVES, GMOs OR ADDED SUGAR. GLUTEN-FREE FROM START TO FINISH.

FORGE T WHAT VODKA SHOULD BE. THIS IS WHAT VODKA CAN BE. You probably feel you know what vodka should be. Maybe you’ve found it’s for you. Or maybe you’ve found it’s not. Forget about all that. Broken Shed is what vodka can be. Clean and crisp, with a smooth warm finish, and without a trace of GMOs or additives to be found. Maybe it’s how everybody will be making vodka in the future. But right now, there’s only one Broken Shed. So discover the taste of tomorrow today.

START YOUR JOURNEY AT BROKENSHED.COM Scan for all the Secrets of Tomorrow on our Broken Shed Instagram.

CREATE TOMORROW’S INFUSIONS TODAY WITH THE VODKA OF TOMOROW

Infusions add whole new qualities to your cocktails. And thanks to the way we make Broken Shed Vodka, creating new infusions is faster and more delicious than you might expect. No additives means the flavors shine through, and the taste profile gives the palate a width that carries infusion notes really well. There’s practically no limit to what you can use as an infusion. Try subtle herbaceous infusions to give interesting notes to a vodka martini, such as rosemary, thyme and ginger. Otherwise, both coconut and cucumber are brilliant, as are fruit, vanilla beans and tea — let your imagine go wild! We’ve started you off with a great-tasting cocktail recipe below.

AFTERNOON TEA First, Infuse Broken Shed Vodka… 15 organic ginger green tea bags 750 ml Broken Shed Vodka Add the tea bags to a glass container. Cover with Broken Shed Vodka and let sit at room temperature for 1 hour, stirring occasionally. Strain back into your original bottle. … then, create your masterpiece 1.5 oz ginger green tea-infused Broken Shed Vodka 2.5 oz coconut water ice cube 0.5 oz fresh lemon juice 0.5 oz simple syrup Garnish: orange peel Add ingredients into a shaker and shake until the coconut water ice cube is fully incorporated — shaker will get very cold. Double strain shaker with all ingredients into a coupe and garnish with an orange peel.

We’d love to see your infusion experiments & successes! Tag @brokenshed and #thevodkaoftomorrow on instagram

Broken Shed Vodka, 40% ABV, Distilled from Whey. Imported to the USA by Broken Shed Imports, Manhasset, NY. Broken Shed Vodka is produced by Broken Shed Limited, Wanaka, New Zealand. Drink Responsibly. © 2022 Broken Shed Limited.

MARIE BRIZARD OFFERS A WIDE RANGE OF BOLD, AROMATICALLY RICH AND COMPLEX LIQUEURS ALL NATURAL

◆

LOWER SUGAR*

◆

LOWER ABV*

THE HEROES

LIQUEURS D’EXCELLENCE *Most recipes.

THE FLAGSHIP CORDIAL BRAND

TRY A MARIE ZEST 1oz Marie Brizard ® Anisette Liqueur 1oz Fresh Lime Juice 3oz Tonic Water Garnish 1 Cucumber Stick 1 Crack of Black Pepper

H E AV E N L Y S P I R I T S FROM FRAN CE WITH LOVE

Bistro Vodka is made from top quality French wheat distilled 5x in a triple pot still. Clean, crisp, and delicate on the palate, it evokes the elegance of Parisian bistros. Rétha La Blanche is a micro-distilled vodka, whose sweetness and creamy texture comes from fingerling potatoes grown locally on the Île de Ré, France. Heavenly Spirits is a leading US importer of artisanal French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Pastis, Absinthe, Aperitifs, Vermouth, and Specialty Spirits.

Spring into Exceptional French Spirits! Rétha Oceanic Gin is a micro-distilled gin inspired by the riches of the sea, which uses hand-harvested fucus algae from the Île de Ré, France. Inspired by Japanese traditions and the famous Yuzu lemon, Yu Gin offers freshness, subtlety and a wealth of aromas, all in a unique glass bottle reminiscent of a Zen garden. Bursting with citrus, juniper, and botanicals, Diplôme 1945 Dry Gin is one of the oldest gins in France, created for American GIs after WWII. Learn more about our products at: www.heavenlyspirits.com

CONTENTS

VOLUME 15 - ISSUE 1

106

108

In the Spirit of Togetherness

Windsor Whisky Makes a Fantastic Drink

114

116

Thomas Rhett and Jeff Worn Introduce Dos Primos Tequila

Flavorful and Lively Spirits Big Five Rums

Mixable and Memorable

Flavors of the Caribbean

Return of Bacardi’s Tropical Rum

CHILLED MAGAZINE

110

Mixing with Modern Moonshine

112

At the Heart of Flavor

Jameson Orange

Ole Smoky Distillery

118

120

Liqueurs of Heavenly Spirits

Monin’s Low- and No-ABV cocktails

Flavors of France

122

126

Classic Cocktails made with Angostura bitters

Cerveceria La Tropical Miami, Florida

Recipes

features Hotspot

Flavorful and Mindful

SUSTAINABLE ADDITIVE-FREE TEQUIL A MADE FROM FULLY MATURE AGAVE IN THE HIGHL ANDS OF JALISCO P L E A S E D R I N K R E S P O N S I B LY.

@MIJENTATEQUIL A

MIJENTATEQUIL A.COM

CONTENTS

VOLUME 15 - ISSUE 1

departments

Editor’s Note

14 A Message from Mike Mignella

Bottoms Up! 16 18 20 22 24

Cool Bottles - Bold Bottles Cool Cans - Can You Dig It? How to Create Wine Cocktails Anatomy of the Bottle - Dekō Cocktails Wine Labels - From Grape to Glass

The Locals 28 30 32 34 38 40 42 44 46 48 50 54 56

Bartender Submission - Millie Watkins, Texas Bartender Submission - Rich Williams, California Industry Event - The Chilled 100 Spirits Awards Gala at BCB Bar Owner Profile - Aaron Thompson and Jessica King Bar Profile - Mashahiro Urushido, Katana Kitten Portfolio Profile - Spirit of Gallo Bar Profile - Warren, Fort Lauderdale Portfolio Profile - Terlato Wine Group Distillery Profile - Clonakilty Irish Whiskey Brand Ambassador Profile - A-K Hada, Bacardi Chilled 100 Bartenders - Smoke Lab Vodka 5 Things with Beverage Director Morgan Dickerson Winemaker Profile - Maynard James Keenan, Tool

Special Section - Wine By Region, Italy 68 70 72 74 76 78

In the Land of Wine - Winemaking In Italy Italy’s Fruit Basket - Zonin Prosecco In the Land of Wine - Casa Vinicola Sartori The Gateway to Italy - Luna Nuda Italy’s Classic Comeback - Chanti Classico Italian Oenology Expressed - Vigorello

Advanced Mixology

60 62 64 80 82 84 86 88 90 92 96 98 100

Drink In History - The Amaretto Sour Riff on a Classic - Remy Espresso Martini Ask a Bartender - Chris Morris, What to Know About Wine Crafting Cocktails - The History of the Old Fashioned Bartenders Choice - iichiko shochu Beyond the Bottle - Monkey In Paradise Vodka Beyond the Bottle - E11Even Vodka Beyond the Bottle - Absolut Vodka Bartender Know-How - Tips to Crafting the Perfect Sour Drink Well - Novo Fogo Bar Strength Silver Cachaça That's the Spirit - Caorunn Highland Strength Gin That's the Spirit - Drumshanbo Gunpowder Gin Brand Spotlight - Boomsma

Mix It Up

26 58 102 128

Behind the Ultra-Smooth Scotch Whiskey Bar Celebrity Sips - Yellowstone Shaking & Stirring - Launches Last Call - Chillin’ with Tiffany Moon

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

CHILLED VOLUME 15 ISSUE 1 FEB/MAR 2022 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

CHILLED MAGAZINE

Some stories happen over drinks.

Others happen

in them. The Manhattan

Ah yes, the venerable Manhattan. A blend of whiskey, sweet vermouth, and ANGOSTURA®Ⓡ Aromatic Bitters. According to legend, an enterprising bartender created the cocktail in 1874 for Jennie Churchill and named it after the club where he worked: The Manhattan Club. Whether true or not, we do know that her son, Winston, became a big fan of the drink.

VOLUME 15 - ISSUE 1 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell ADVERTISING MANAGER Max Ferro EXECUTIVE EDITOR Vicki Cruz, Lesley Jacobs Solmonson MARKETING COORDINATOR Melissa Nittolo MARKETING ASSISTANT Joy Sinacore CHILLED 100 NATIONAL DIRECTOR Wendy Hodges CHILLED 100 SPIRITS AWARDS AND EVENTS COORDINATOR Marlena Zygadlo DIGITAL COORDINATOR Dylan Perry EDITORIAL STAFF Isabella Cruz, Rob LeDonne, Joseph Luparello, Heather Dolen, Megan Rider, Monique Farah, Bryen Dunn, Mike Gerard, Ariana Fekett, Frankie Corrado, Michael Tulipan, Francine Cohen, Cydnee Murray, Mathew Powers, Lanee Lee, David Perry, Bob Curley, Sophia DeVito, Colleen Thompson, Richard Thomas, Christina Staalstrom, Jill Dutton, Terri Marshall CONTRIBUTORS Mike Mignella, Kingston Chan, Lisa Casalegno, Chris Morris, Richard Fri ART DEPARTMENT Brittany Trayah, Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY Cover photo courtesy of Rockhouse Motion 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: 212-920-5183 CHILLED MEDIA PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 15 - Issue 1 ©2022 Chilled Media. Chilled® magazine and the Chilled® magazine logo are registered trademarks owned by Chilled Media. All rights reserved. Chilled Media: 220 Harborside Drive, Suite 204, Schenectady, New York 12305 CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

Chilled magazine is Printreleaf™ certified and is involved with reforestation around the globe. For more information, visit printreleaf.com.

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THE RÉMY ESPRESSO SHAKE • STRAIN • SERVE

GUEST EDITOR'S

Letter Flavor is a rapidly growing topic of study and I’ve learned that our perception of what we taste goes far beyond what’s on our tongues. The sensations we feel when tasting, “may be influenced by tactile, thermal, painful and/ or kinesthetic effects.” With that, Gordon M. Shepherd, a professor at the Yale School of Medicine studying something called Neurogastronomy, is attempting to understand how our senses contribute to it all. Happily, in our day-to-day lives, special and unique flavor sensations are (if you’re lucky) symphonically composed nightly by talented flavor ambassadors known as bartenders. I’m writing this for each mixologist that relentlessly hones his skills and learns to harness those possible “tactile, thermal, and kinesthetic” effects one experiences when tasting a perfect cocktail. Thankfully for all of us, the research about flavor will continue to legitimize what we’re trying to accomplish. For some, tasting something great is a form of survival. Here I ponder all the worldrenowned chefs preceding us that succeeded in putting “flavors” on our radar. Smoked salmon on pizza? Let’s do it! Indeed, there is a primal draw to something that tastes good, and a repugnance to something that doesn’t. We must always remember this in the world of cocktailing and share our endeavors. After all, WE are now on the frontline and are the next step in flavor evolution.

la Mike Mignel

Resident Mixologist, CaliFino

CHILLED MAGAZINE

Mike Mignella has been a F&B industry veteran for fifteen years, mixing personalized cocktails for a decade. His beverage expressions reflect the tastes of his childhood. Currently residing in southern California, his craft is being put to good use at CaliFino Tequila where he is the resident mixologist on staff, having created over a hundred original cocktails with the complete portfolio. “I am an artist” he says, “and mixology is my medium.”

BOTTOMS UP!

COOL BOTTLES

BOLD BOTTLES

TRES HOMBRES

Rock and Roll Hall of Famers, ZZ Top launch their oneof-a-kind whisky called Tres Hombres in collaboration with Balcones Distilling, makers of The Original Texas Whisky. Named after the band’s first top-ten album and in honor of the three distinct grains included: roasted blue corn, barley, and rye, the whisky focuses on a grain-to-glass approach and a deep love of Texas.

DRINK IT UP BY KISS

The portfolio is bold and distinct just like the legendary rock and roll band itself. Its premium spirits line include Black Diamond and Detroit Rock Dark Rums, Monstrum Ultra-Premium Dark Rum and Distilled Cold Gin. So, whether you’re a Starchild, Demon, Spaceman, or Catman, there’s something for the Rockstar in us all.

YELLOWSTONE BOURBON

In celebration of its 150th anniversary, Limestone Branch Distillery launches a select Landmark Edition Bottle series featuring six different scenes from the national park that inspired the brand in 1872. Some of the famous landmarks include Old Faithful, Minerva Terrace, and Lamar Valley.

CHILLED MAGAZINE

ADD A NEW FLAVOR TO YOUR BACK BAR

just add

recipe inspiration available at ﬂeurcharmanteliqueur.com

BOTTOMS UP!

COOL CANS

CAN YOU DIG IT?

SPINDRIFT

The cleaner twist on a hard seltzer, Spindrift Spiked uses real ingredients in a Low-ABV spiked sparkling water that comes in pineapple, lime, mango, and brewed black tea with lemon flavors. The packaging is simple with no-nonsense just like the liquid inside. Low calorie, real fruit, nothing artificial, and nothing to hide.

MIGHTY SWELL

Keep It Weird Variety Pack pays tribute to the brand’s Austin heritage, a city known for its quirky personality. Featuring packaging designed by local Austin artist Rex Hamilton the collection debuts four unexpected flavors including Tiger’s Blood, all-natural strawberry, watermelon, and coconut, Rocket Pop made with raspberry, pomegranate, and lime, Pink Colada, a natural riff on a classic, and Purple Magic, dark boysenberries, wild blueberries and juicy grapeness.

FUNNY WATER

Finally, a reason to drink water! Funny Water is ready-to-drink alcohol-infused naturally flavored still water with no bubbles, a welcome alternative to carbonated alcoholic beverages. Available in three flavors, Watermelon, Citrus, and Cucumber Mint, Funny Water is 3.75% ABV and only 80 calories, and features antioxidants and electrolytes to promote better hydration.

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THIS IS BUNNAHABHAIN

{ Bunn–na–ha–venn }

THE SOUND OF

Bunnahabhain Scotch Whisky® Product of Scotland. Imported by Terlato Artisan Spirits. Enjoy Responsibly.

rush hour

For nearly a century, the fast-flowing Sound of Islay was our only link to the outside world.

In 1960, a new road changed all that.

It’s a challenging – if peaceful – journey. And one that’s always worth making.

Discover the Sound of Islay. @Bunnahabhain

BOTTOMS UP!

HOW TO

HOW TO CREATE WINE COCKTAILS

Photos courtesy of Tesse Restaurant

WHEN YOU THINK OF WINE, YOU OFTEN THINK OF JUST POURING A GLASS AND CALLING IT A DAY. HOWEVER, WINE MAKES A BRILLIANT BASE IN MANY COCKTAILS. BALANCING WINE’S FLAVOR PROFILE IN COCKTAILS IS SIMILAR TO MIXING WITH SPIRITS. BARTENDER KINGSTON CHAN HAS PERFECTED USING WINE IN COCKTAILS THROUGHOUT HIS CAREER. “BY UNDERSTANDING THE CULTURE OF WINE, IT’S MADE ME AN EXTREMELY BETTER BARTENDER WHO ISN’T AFRAID TO PUSH THE LIMITS.”

anting to break wine’s just-for-sipping image, Chan notes, “Wine comes from unique grape or fruit varietals from all over the world, and each esoteric ingredient brings something exciting to the craft cocktail realm for us to ponder upon.” Wine will always have a sophistication about it, but after all, it’s far too complex and versatile to drink simply on its own. Check out these easy tips to include wine in your next cocktail.

STEP 1

STEP 2

CHOOSE YOUR WINE. Red and orange wines have a similar bitter taste to black tea, while white wines are naturally tart and floral. Sparkling wines give an overall fun vibe and offer a fizzy sensation to the cocktail. Aperitivo’s bring a unique distillation process and can enhance the drinking experience. Consider your other ingredients, then choose a wine that will complement these flavors.

PAIR YOUR FLAVORS. “I remind myself constantly that wine nuances pair nicely with other sensory tastes, such as floral, umami, sweet, pungency, spices, bitterness, creamy, etc.” Getting to know the terroir, culture, and history behind the wine you’re using will help you decide what to use and how to use it. Adding sparkling, still, dry, or sweet wine to your drink adds a new layer of complexity.

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STEP 3

BUILD YOUR COCKTAIL. From a base to a float or even a syrup, wine in cocktails brings that extra something. Plus, it’s no secret that beautiful cocktails tend to be eye-catchers, so get creative with the appearance. “Layered wine cocktails are so gorgeous in both live dining presentations and are appealing for both social media and marketing purposes.”

HERSour INGREDIENTS

1 oz. Barr Hill Honey Gin 1 oz. Marie Brizard No.17 Yuzu Liqueur 1 /2 oz. Lillet Blanc 1 /2 oz. raw honey syrup 3 /4 oz. fresh Meyer lemon juice 2 dashes of acid phosphate .1 barspoon of 10% soy lecithin solution* or 3/4 oz. egg white (for non-vegans) 2 jasmine flowers with leaves 2 unpitted/disassembled lychees 2 dashes Angostura bitters 1 /2 oz. Nebbiolo Wine float PREPARATION

Pit two lychee fruits. Place the lychee flesh in shaker along with jasmine flowers and leaves. Place all other ingredients into shaker except the Nebbiolo Wine. Dry shake long and hard for 30 seconds to 1 minute until soy lecithin solution or egg whites are emulsified. Add ice (I recommend Penny Pound Ice Kold Draft) to tin. Shake long and hard for 15 seconds and double strain into a coupe or Nick & Norah glassware. Slowly pour Nebbiolo Wine on top of a bar spoon for float and contrast. Garnish with jasmine flowers, cut up lychee blossom, and Meyer lemon twist. *Soy lecithin solution: add 1 1 /2 tsp soy lecithin granules to 1/2 cup boiling Artesian water.

KINGSTON CHAN Kingston Chan is a Los Angelesbased bartender at Tesse Restaurant in West Hollywood, Shenanigans Pub & Grille in Long Beach, and Arts District Brewing Company in Downtown LA. He has learned techniques for making extraordinary cocktails from some of the best in the Los Angeles bar industry, like using clear hand-made artisan ice, freshsqueezed fruit juices and syrups, and gastromolecular mixology.

TIP Don’t be afraid to step out of your comfort zone. “The world is full of endless possibilities if we let our imaginations run wild.”

PRO TIP Using Barolo wine (high in acid and tannins, produced in the Piedmont region of Italy, with brick red hue) to create cocktails can give the drink an overall full-bodied feel. The grape varietals are grown near volcanic ash, so it has a dry, umami mouthfeel. CHILLEDMAGAZINE.COM

BOTTOMS UP!

ANATOMY OF THE BOTTLE

Sip of Ambiance SUMMON THE GILDED AGE OF THE SPEAKEASY ERA WITH DEKŌ COCKTAILS. THE NEW, LOCALLY SOURCED, READY-TO-DRINK, BOTTLED COCKTAILS USE LONG ISLAND-GROWN AND FORAGED INGREDIENTS INCLUDING ELDERFLOWER, JUNIPER BERRIES, AND LAVENDER, AS WELL AS RAW UNPROCESSED HONEY SOURCED FROM LOCAL APIARIES. THE SOPHISTICATED ART DECO-STYLE BOTTLES ELICIT THE OPULENCE AND ROMANCE OF CLANDESTINE SPEAKEASIES OF THE PAST, ELEVATED TO SUIT THE REFINED PALATES OF TODAY, USING ONLY THE HIGHEST-STANDARD INGREDIENTS.

Founded by Ushie Shafran, Dov Friedman, and Dan Rabinowitz, who were inspired by Gatsby-esque dinners with friends sharing food, spirits, and space.

Each 375ml bottle contains four servings.

Dekō Cocktails use fresh ingredients for classic cocktails with a modern twist.

Packaging features ArtDeco-style designs, bringing an artistic and sophisticated aesthetic to the bar experience.

Bee’s Knees features signature lavender gin, raw wildflower honey, foraged juniper berries and fresh lemon juice.

Gold Rush features American oakaged bourbon, honey, and fresh lemon juice.

Ingredients grown and made locally by experts on the North Fork of Long Island, who care deeply about the environment and their products. Certified 100% Kosher by leading authority, Star-K.

22 22

CHILLED CHILLED MAGAZINE MAGAZINE

For more spirited moments.

Choose Van Gogh Vodka for a wide range of innovative flavors with incredible mixability and endless creative possibilities. Scan the QR code to learn more! Gogh responsibly. Imported by 375 Park Avenue Spirits. Louisville, Kentucky. Van Gogh Vodka 35% Alc. by Vol., 40% Alc. by Vol.

BOTTOMS UP!

WINE LABELS

THE VINTNER’S JOURNEY FROM GRAPE TO GLASS

VOCES CELLARS

Founder and winemaker Fernando Candelario wanted a label to represent workers in the Voces (meaning “voices”) vineyard that shares the point of view from the field workers. He asked an artist friend to use his artwork of workers tending to the vines. Interestingly, the Bush Administration had a love for the painting depicted on Voces Cellars Napa Valley Cabernet Sauvignon labels and hung it on the wall in the White House.

BELLE GLOS WINES

Inspired by the elegance of the signature red wax seal and classic script on Belle Glos Wine bottles, winemaker Joe Wagner has designed a limited-edition Belle Glos stationery kit in collaboration with Dempsey & Carroll and in partnership with novelist, Nicholas Sparks. Belle Glos and Dempsey & Carroll are bringing back the long-lost art of love letter writing, encouraging everyone to write a letter dedicated to the people they cherish most. The bespoke kits feature custom Belle Glos stationery, a custom pen, wax in the classic and easily recognizable Belle Glos red, and a custom wax stamper, all housed in the classic Dempsey & Carroll navy box and are available along with any three Belle Glos Wines.

EPICENTRO NERO D’AVOLA RISERVA

As a celebration of survival and resilience, the Epicentro label was conceived and created entirely by Cantine Ermes’ marketing department in 2018, when the wine was launched to coincide with the 50th anniversary of the earthquake of the Belìce Valley. The font used for the word Epicentro is as if it moves, almost shaken, and the final letter “O” is created with multiple concentric circles that recalls seismic movements. The label is not a reminder of the pain in those moments, on the contrary, it highlights the energy and courage needed afterwards.

CHILLED MAGAZINE

SeRIoUSlY sMOoTH WHiSKeY

ReFReSHiNG OrANgE tAStE

TASTE RESPONSIBLY. ENJOY OVER ICE OR IN A DELICIOUS COCKTAIL.

MIX IT UP!

BEHIND THE BAR

BEHIND THE ULTRA-SMOOTH

Scotch Whisky BAR

DEWAR’S DOUBLE DOUBLE AGED

One of Scotland’s most iconic distilleries, Dewar’s pioneered double aging in 1881 to create extra smooth whisky. Inspired by master blender A.J. Cameron’s process, 7th master blender Stephanie Macleod’s unique, meticulous, and award-winning process results in her DoubleDouble Series—a range of blended 21- 27- and 32-Year-Old whiskies aged four-times for ultimate smoothness.

THE SINGLETON 39-YEAR-OLD

Shaped by the Glen Ord Distillery’s longest secondary maturation to date, The Singleton 39-Year-Old is an extraordinarily elegant whisky, delivering the second chapter in the Epicurean Odyssey Series. Through pioneering craft and experimentation, this precious and luxurious vintage unearths great depth and taste. Only 1,695 bottles available globally and 198 nationally.

TALISKER 30-YEAR-OLD

From the widely renowned Isle of Skye distillery, this rare cask strength expression is part of a limited annual release that is available again for the first time since 2018. Selected annually from refill casks, Talisker 30-Year-Old is non-colored, non-chill filtered and bottled at natural cask strength, capturing the very essence of the Isle of Skye in its purest form.

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241 Years Behind the Bar.

Since 1780.

@lairdsapplejack

Bottled by Laird & Company, 1 Laird Road, Scobeyville, NJ 07724. 43% Alcohol by Volume; 50% Alcohol by Volume; 40% Alcohol by Volume. Please enjoy our spirits responsibly.

THE LOCALS

BARTENDER SUBMISSIONS

Millie Watkins Bowen House Dallas, Texas

Photos courtesy of Bowen House

MILLIE WATKINS STEPPED INTO THE bartending industry eight years ago while attending college. At first glance, she viewed the gig as nothing more than a good way to make a quick buck. But it didn’t take long for her perception to change. After gaining some experience, she grew fond of the fast-paced environment and endless opportunities to exercise creativity and overcome adversity. Boredom was never a possibility. Following through with that realization led Millie to the spot she is in today, tending bar at Bowen House in Dallas, Texas. The extra cozy establishment is set in a historic home in Uptown, full of antiques and oddities. Describing what makes Bowen House so special, Millie says, “The house itself is unique, but what makes us stand out is each bartender’s distinct palate. You could ask for a drink using the same three adjectives and get a completely different cocktail from each.” Millie accredits bartender Jeremy Elliot for inspiring her craft journey. His versatile skillset left quite a profound imprint on her. On the busiest nights behind the bar, Elliot could still make her a Ramos Gin Fizz and converse thoroughly, all while maintaining an exceptionally friendly disposition. He taught her how crucial it is to emphasize balance and patience as a mixologist. Millie wishes to assist the bartending community just like Jeremy did for her. “My advice to those who are starting their craft journey is: keep a spirit’s journal and taste everything! Also, keep some short, compostable straws next to your workstation, and taste after each step of constructing a drink.”

CHILLED MAGAZINE

EUROTRIP INGREDIENTS

PREPARATION

1 oz. Old Raj 110 proof gin ¾ oz. Braulio Amaro Alipino ¼ oz. Barrow’s Intense Ginger Liqueur ¾ oz. lemon juice ½ oz. honey

Combine all ingredients in shaker, shake, and top with Q ginger ale.

Making the Ordinary Extraordinary

* Drumshanbo Gunpowder Irish Gin, featured in the drink that was voted Ireland’s Best Irish Gin & Tonic in ‘Great Irish Beverages Irish Gin & Tonic Fest 2016’ ©2021 Palm Bay International, Boca Raton, FL

Great Irish Gin

PTS

Excellent, Highly Recommended Ultimate Spirits Challenge 2019

@gunpowder.gin

@sheddistillery

– August 2019

@thesheddrumshanbo.ie

gunpowdergin.com ENJOY RESPONSIBLY.

PALMBAY.COM

THE LOCALS

BARTENDER SUBMISSIONS

Rich Williams Otium Los Angeles, CA

RICH WILLIAMS TENDED BAR WHILE transitioning into what he believed was his real-world career in marketing. One day, it struck him that behind a bar was where he felt most happy. “It was like a light bulb clicked on,” remarks Rich. “I fell in love with the controlled chaos of it all, the feeling of being on stage, and the immediate feedback bartending provides.” He hasn’t looked back and currently tends bar at Otium in downtown LA, where the vibe is a rare mix of upscale and casual components. Rich credits Naomi Schimek, a fellow mixologist, for helping him get to where he is today, “She was the first to recognize and encourage my talents behind the bar.” When it comes to tossing around new ideas, Rich says all of his creative methods show themselves in different ways at different times. He adds, “It’s far from a specific process. Sometimes I have a specific ingredient or flavor profile I’m using. Sometimes a cocktail name will materialize, and I build a cocktail to fit the name. Sometimes there’s a general theme or color scheme I’m looking for. I guess the only somewhat specific process for me is constantly thinking cocktails and jotting down ideas.” Rich sees a lot of promise in the bartending culture. He believes it will continue along the path of focusing on physical and mental health. Like the way he found happiness in mixology, he hopes every single person preserves their ability to keep smiling.

CHILLED MAGAZINE

WHISKEY MANGO FOXTROT INGREDIENTS

PREPARATION

¼ oz. Cruzan Black Strap Rum ½ oz. Plantation Pineapple 1 oz. Michter’s Rye ¼ oz. Banane Du Bresil ½ oz. Aperol ¾ oz. lime juice ¼ oz. simple (or 1 barspoon rich simple) 1 oz. mango puree

Whip with crushed ice, dump, top with fresh crushed ice. Garnish with Chili mango, dehydrated lime, and mint sprig.

STAY TROPICAL ALL YEAR ROUND

DO WHAT MOVES YOU LIVE PASSIONATELY. DRINK RESPONSIBLY. WWW.RESPONSIBLEDRINKING.ORG © 2022. BACARDÍ, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM – 40% ALC. BY VOL. EACH RUM SPECIALTIES – 35% ALC. BY VOL.

THE LOCALS

INDUSTRY EVENT

THE CHILLED 100

Spirits Awards Gala AT BCB THE CHILLED 100 SPIRITS AWARDS

Gala is at BCB this year with select Chilled 100 bartenders presenting The Chilled 100 Spirits Awards to today’s top spirits brands. Members of the Chilled 100 Bartenders Group present winning spirits brand recipients with their earned awards, medals, or emblems, which brands can proudly display on their bottles during BCB’s event, June 14-15. As one of the world’s premier bartender and craft spirits events held in NYC, Bar Convent Brooklyn attracts thousands of attendees year after year, with exhibitors from all over the globe presenting their spirited products and experiences. The Chilled 100 Bartender Ambassador Group consists of hundreds of working, professional bartenders who are the pulse of the spirits industry. These skilled bartenders work the frontlines, influencing which spirits are served across bars.

CHILLED MAGAZINE

Participating spirits brands can earn the coveted Bartender Seal of Approval, along with our Chilled 100-Point Rating System Awards measuring quality or our Special Emblems for brands excelling in specific categories. We look forward to presenting this year’s awards to the top spirits brands in various categories, allowing our working bartenders the opportunity to utilize further their skills and commitment to quality, authenticity, and the craft of making great cocktails.

Please visit barconventbrooklyn.com and chilled100spiritsawards.com for additional information and to participate.

THE LOCALS

BAR OWNER PROFILE

By Megan Rider Aaron Thompson and Jessica “Rabbit” King epitomize the meaning of “power couple.” Together, they own and operate Knoxville, Tennessee’s Brother Wolf and Osteria Stella. The duo is the first to introduce Italian aperitivi and Northern Italian cuisine to the area, inspired by their travels throughout Italy.

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PEANUT BUTTER WHISKEY 2021 BEST FLAVORED WHISKEY - BY BEVERAGE TASTING INSTITUTE

Try the Peanut Butter Whiskey that the Beverage Tasting Institute Called

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Drink Responsibl�

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BAR OWNER PROFILE

Aaron and Jessica want to pass on some keen advice to bartenders 

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THE COSMOPOLITAN. AN ABSOLUT ORIGINAL. Scan for recipes that put a twist on the cosmo.

IT’S IN OUR SPIRIT

E N J OY R E S P O N S I B LY

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BAR PROFILE

BRINGING OUT

THE OFBEST BOTH WORLDS BAR OWNER MASAHIRO URUSHIDO CELEBRATES AMERICAN AND JAPANESE CULTURES 38

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In 2008, Masahiro Urushido moved from Tokyo to New York City and reentered the service industry to help financially sustain the completion of his education. Shortly after, an opportunity to join the legendary team at Saxton + Parole changed the course of his life and ultimately led to seven years behind the bar where he made an industry name for himself under the guidance of bartender icons Naren Young and Linden Pride. Less than a decade later, Urushido and his business partners James Tune and Greg Boehm opened Katana Kitten, a Japanese American bar located on Hudson Street in NYC’s West Village. Just one year after opening, Katana Kitten earned several awards, including Tales of the Cocktail Spirited Award for Best New American Cocktail Bar and a coveted spot on The World’s 50 Best Bars list.

To be sure, the Highball Program at Katana Kitten was an obvious fit for Dewar’s Japanese Smooth. “At Katana Kitten, we have a conceptual menu with an amazing Highball component,” remarks Urushido. “I decided to make a signature Japanese Smooth Highball with hand cut clear ice, very highly carbonated soda water and a thin slice of Nashi pear for garnish. That’s it. I thought the Asian pear aroma would complement

“Katana Kitten is everyone’s everyday bar. It’s charming and casual,” says Urushido. “It’s a fun neighborhood bar, with good food and good drinks. It combines authentic Japanese culinary and drinking culture with an American dive bar. Both Japanese and American elements inspire the cocktail menu in tradition and culture, and I think that draws people in.” In keeping with his theme of fusing cultures, Urushido, born in Minowa, a small town in Japan’s Nagano Prefecture, recently partnered with Dewar’s Japanese Smooth. “I was one of the first to try Japanese Smooth,” he says. “My reaction to the taste was it reminded me very delicately but distinctly of Japan and Japanese whisky.” Dewar’s Scotch Whisky debuted its Cask Series as an exploration of the effects finishing its new 8-year-oldblend in different casks from around the world would have. Working its way through some of the most innovative and interesting casks for aging whisky, Dewar’s Blended Scotch Whisky finished in barrels including a Portuguese port, mezcal, rum casks from the Caribbean and now Japanese Mizunara oak. Unmistakably, the line is a celebration of joining two cultures and bringing the best out of both—it’s about honoring the vibrancy and colorful flavors that embody both countries. Not unlike what Urushido does nightly at Katana Kitten. Dewar’s Japanese Smooth is a nod to both Scotland and Japan and is its first-ever whisky aged in Japanese casks. The casks are made of Mizunara oak native to Japan, which takes 200 years to mature and is scarce and more expensive than other oak casks.

the Japanese component nicely. The beauty and the simplicity of this Highball is it is done consistently well and just the way people like it—absolutely icy with effervescence to the very last sip.”

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PORTFOLIO PROFILE

EXPERIENCE THE

spirit gallo OF

By Lisa Casalegno

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A Diverse, Creative, and Award Winning Spirits Portfolio

E&J Gallo is synonymous with wine. Yet when people pack the best-selling hard seltzer for a day at the beach, order the number one brandy, make a Margarita with the mostawarded tequila, or shoot the most popular flavored vodka at a sports bar, they are experiencing the Spirit of Gallo. The original “Brothers in Brandy” introduced their namesake E&J Brandy in 1975 and the company continued to innovate and curate a spirits portfolio that is diverse, creative, and award winning. As a standalone portfolio, the Spirit of Gallo brands are #4 by volume in the spirits category. Britt West, VP and General Manager of the Spirit of Gallo explains that successful spirits must deliver far more than just great liquid at a great price. “Spirits have to resonate with their consumers,” said West. “Our spirits speak to experiences, trends, and moods for a new generation of drinkers who want a beverage that serves their occasion and matches their emotional need in that moment,” says West.

Gallo has had tremendous success with new product innovation in the Spirit of Gallo portfolio. New Amsterdam Vodka was a runaway success and was the fastest brand to reach 1 million 9L cases in the USA. High Noon Sun Sips and Pink Whitney, both ranked first in their category, are among the most successful new products the industry has seen in the past five years. E&J Brandy, ranked first in brandy, has evolved into an entire collection, including flavored brandy. RumHaven, made with real coconut water has carved out an impressive niche in the flavored rum space. The marketing approach behind these successful products is just as innovative as the beverages themselves. Pink Whitney, a collaboration with hockey player Ryan Whitney, was an Instagram phenomenon. The E&J Brandy collection has tapped a range of sports and fashion icons, the latest being streetwear designer Karl Kani, and a major partnership with the National Urban League. While the Spirit of Gallo brands are fun and new, they also include the tried and true. From rum, gin, and whiskey to tequila, aperitifs and fine cocktails, Gallo has developed the portfolio with brands from around the world. Two luxury brands rank #5 in their respective categories–Diplomatico rum, a family-owned brand distilled in Venezuela and distributed in 70 countries, and The Dalmore single malt scotch that dates to 1263. Don Fulano Tequila is rapidly breaking into the luxury tequila segment, and Germain Robin California brandy is held in the highest regards by the on-premise trade. These brands speak to the Gallo family’s long-term commitment to quality, family, and tradition. From premium cocktails to dive bar specials, the Spirit of Gallo offers on-premise establishments a portfolio to stock the shelves from top to bottom. Their most recent successes prove their ability to disrupt categories, and they plan to continue. “We’re enjoying the popularity and looking forward to our next opportunity to connect and engage consumers,” West says. “Trends change fast with today’s savvy consumers. They’re on social media just looking for the next thing to try, and we want the Spirit of Gallo to bring it to them.”

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BAR PROFILE

By Joseph Luparello

is CEO of Damn Good Hospitality and the visionary behind Warren, a restaurant inspired by one man’s profound impact on those who surrounded him. The Floridian establishment is home to an impressive culinary program and whiskey-sipping experience that can’t be found elsewhere. Standing at the Western edge of Delray beach, Warren is the physical manifestation of the CEO’s uncle’s spirit. The illustrious bachelor Uncle Warren believed in great food, better drinks, and the best company above all. Keeping those three aspects in their sights, the Damn Good Hospitality Group worked tirelessly to make Warren a space that’d make its namesake feel right at home.

The 6,000 square foot space is a hybrid of classic elegance and industrial modernity. Rich chocolate leathers underlined by lush velvet seating give off a sleek and seductive vibe. Dim lighting and wood flooring work together to draw attention to the restaurant’s main aesthetic, an old-world Whiskey Wall. Located in the main dining room, bottles as rare as Warren John’s personal artifacts are featured across the shelves.

crispy calamari and Nashville hot chicken served between pillowy brioche buns.

With a focus on contemporary American cuisine, guests can expect everything from mouthwatering St. Louis Ribs to robust Tomahawk Steaks. Each menu item appeals equally to the eyes as it does to the palate. The ingredient-driven menu offers Warren’s spin on traditional American dishes like perfectly

Encapsulating everything Warren stands for, CEO John makes the promise: “It’s about the experience at Warren; Guests can expect to be treated like family. Our corporation name is Damn Good Hospitality and that is just what the guest should expect!”

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South Florida’s largest whiskey library belongs to Warren, featuring over 900 bottles and includes some of the rarest whiskeys in the world. To name a few, there’s McCallan 50, Double Eagle Very Rare, Michter’s Celebration, the entire line of Last Drop Whiskey, and all vintages of Pappy Van Winkle.

INTRODUCING NOVO FOGO’S 100% organic

ORGANIC SILVER CACHAÇA

handcrafted

1 LITER | 43% ABV | 3.7” DIA. BOTTLE

THE WORLD’S FIRST CARBONNEUTRAL SPIRIT FROM TRUE ORIGIN TO FINAL DESTINATION.

zero-waste distillery

recycled materials

carbon-negative

plants trees

Novo Fogo offsets 1.95 kgs of carbon emissions per bottle associated with this product’s entire supply chain (including components, freight, warehousing, and distribution), upstream and downstream of Novo Fogo’s own activities. More volume, higher proof, lower cost per ounce, improved ergonomics, and truly carbon neutral: IT ALL ADDS UP TO A BETTER COCKTAIL. Drink responsibly or don’t drink.

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PORTFOLIO PROFILE

Family-Driven approach to Wine & Spirits By Michael Tulipan

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Terlato Wine Group is a family-owned, multi-generational company that specializes in luxury beverages

he history of the Terlato Wine Group dates to 1936 when current CEO Bill Terlato’s grandparents each had wine stores within a few miles of one another in Illinois. Within a decade, the family had become statewide distributors, setting them on the road to creating the groundbreaking company that today imports, markets, and produces fine wines and spirits. Terlato’s family-driven approach has spanned four generations and laid a foundation for its current success. Under Bill Terlato’s leadership, the company has added several wineries to its holdings. Its first acquisition in 1996, Rutherford Hill Winery in Napa Valley, California, was followed by several others, including Chimney Rock Winery in the Stags Leap District of Napa Valley and Sanford Winery and Vineyards outside Santa Barbara. The namesake Terlato Family Vineyards also established operations in both Italy and California. Today, the company maintains an extensive portfolio of 85 different brands. “Our vision is to be a truly exceptional, family-owned, multi-generational company that specializes in luxury beverages,” says Bill Terlato. But as it continues to expand, Terlato has maintained a laser-like focus on quality. “Ownership has allowed for more control over quality of products, our own destiny, and a potential worldwide market presence,” he says. The Terlato’s maintain its commitment to quality by expanding wine knowledge throughout their organization. “We are a passionate wine and food family, and to increase our knowledge and appreciation of wine, we try to drink a different wine each day over 60-days, including competitive brands,” shares Terlato. “That is a great learning experience and allows us to benchmark the quality of our wines and spirits.” The Terlato portfolio continues to grow as management identifies new market opportunities. In 2016, the Terlato family purchased the renowned Klipsun Vineyard. Originally planted in 1984, Klipsun Vineyards is widely known for its powerful and elegant Cabernet Sauvignon and Merlot. Artisanal and handcrafted in every way, the packaging features a beautiful hand-dipped wax capsule, individually numbered bottles, and a protective anticounterfeit security seal. Each luxury Bordelaise

1855 glass bottle is hand wrapped in custom tissue paper and placed in an elegant fire-branded wood collectors’ box. “Klipsun was a very important vineyard acquisition for us. This exceptional vineyard is the source of some of the most coveted fruit in the state and Red Mountain is an area of Washington our family has always admired,” explains Terlato. “We intend on maintaining the legacy of this great property for many generations and are thrilled to be able to produce a limited quantity of outstanding wine from this iconic vineyard.” With several Champagne houses suffering recent shortages amid surging demand, the company recently announced an exclusive sales and marketing agreement with Champagne Lanson, one of Champagne’s oldest and most respected houses. Another booming category, rosé wines, has long been an area of specialty for Terlato. This year, it has partnered with the Bruno Paillard family to launch luxury rosé brand Les Sarrins sourced from the iconic Chateau des Sarrins in Cotes de Provence. “This stunning product is the perfect combination of package, place, and positioning, and we are very optimistic on what we can achieve in this category,” Terlato says. Spirits represent another burgeoning segment of the portfolio, including new acquisitions Dublin Ink Irish Whiskey, Geometric Gin, and even the nonalcoholic Symmetry Botanical Essences, all of which are equal partnerships with beverage industry veteran Steven Nathan. The 90 proof Dublin Ink is composed of 50% malt, more than most other Irish whiskeys, triple distilled in Ireland and finished in sherry casks. The super-premium Geometric Gin is made from a base of grape distillate and will launch in the United States later this year. Terlato’s commitment to provenance and highquality wines and spirits will never waver, but as it looks to attract the next generation, the company is redoubling its sustainability efforts, integrating more Low-ABV options into the portfolio, and continuing to innovate with consumer activations and social media initiatives that push boundaries. As a result, the future shines just as brightly for this four-generation family-owned business.

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DISTILLERY PROFILE

CRAFT WHISKEY, UNINTERRUPTED The Clonakilty Family Perfects Irish Whiskey As Ireland's Maritime Distillery By Joseph Luparello

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Perched 200ft above the ocean, Clonakilty's Atlantic Ocean warehouse provides ever ything necessar y for maturing and finishing the finest whiskeys.

Clonakilty Distillery rests on the southern tip of the Irish Atlantic coast, where mother nature exhibits her beauty uninterrupted. The small, family-run, state-of-the-art distillery is named after its highly regarded hometown of Clonakilty, Ireland. Winner of best town in Europe back in 2017, the welcoming seaside city possesses the ultimate environment for nurturing crops. But that’s no news to the founders of Clonakilty, the Scully family, who have farmed the Irish coastal land for nine consecutive generations. All those years building cultivation expertise led to an idea that some believe was predestined all along. In 2018, Clonakilty opened its doors with a goal to create whiskey by using the perfect ingredients for a maritime distillery: prime land, pristine water, and salt sea air. The Scully’s grow their heritage barley on the family farm near the Galley Head lighthouse. Centuries of sea mist, soft rain, and ocean spray provide a complexity to the soil permeating each grain. The state-of-the-art distillery is situated a few miles away at the waterfront, in the heart of Clonakilty. Here, the Scully family distills the world’s best new make single pot still, a title they secured at the World Whiskey Awards in 2020. Perched 200ft above the ocean, Clonakilty's Atlantic Ocean warehouse provides everything necessary for maturing and finishing the finest whiskeys. Pure clean air, transported across thousands of miles of the Atlantic Ocean,

provides a freshness unbothered by human intervention. Almost every step takes place at the warehouse, including blending, aging, bottling, and hand-labeling. After the casks are filled with whiskey, all that’s left to do is simply let the Irish salty sea air do its thing. The Clonakilty family also creates gin. Inspired by the majestic Minke whales of the Atlantic Ocean, Minke Irish Gin is made using various botanicals that grow wild along the shoreline adjacent to Clonakilty distillery. While in season, members of the distillery climb the cliff along its shoreline to sustainably harvest the gin’s signature botanical ingredient, Rock Samphire. For centuries, Rock Samphire has been recognized as a premium garnish and is frequently used at Michelinstarred restaurants in Europe, as it is not grown in the United States. The base spirit used to make Minke Gin is derived from whey, produced from Clonakilty’s 9th generation family farm near Galley Head Lighthouse. This gives Minke Irish Gin a unique velvety texture and mouthfeel to each delicious drop. The Irish distillers express gratitude for the planet by partaking in environmental efforts. For instance, they are a proud member of Bord Bia’s Origin Green, an independently certified commitment to sustainable corporate practice. They also don’t forget to show love toward their maritime neighbors and are sponsors of Whale and Dolphin Conservation, a global maritime conservation initiative.

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BRAND AMBASSADOR PROFILE

A CELEBRATEDTalent BACARDI’S A-K HADA

“WORKING AS A BARTENDER IS ALL ABOUT CREATING MEMORABLE EXPERIENCES, AND THOUGH MY JOB TITLE HAS CHANGED, THAT ASPECT OF WORKING IN THE INDUSTRY HAS NOT,” SHARES HADA.

A-K HADA STARTED HER CAREER in the Conditions and led the apprenticeship program as hospitality industry nine years ago, following a lifechanging move to New York City. Her first job tending bar at Parm was the origin of inspiration that led to establishing herself as one of the industry’s most celebrated talents. As the creative mastermind behind the bar for several top-tier establishments, Hada is best known for her well-tenured head bartender position at PDT, the iconic New York bar. “My career was made possible by many people laying the groundwork before me,” she says. “The hospitality industry is a human one, and we should celebrate that by honing our trade as a community.”

CAP Manager at Tales of the Cocktail for the past five years. With her new role as National Brand Ambassador of BACARDÍ, she will play an essential part in telling the story of the heritage, craft, and exceptional drink experience of the brand’s portfolio. “I could not be more thrilled to join the team at Bacardi,” says A-K. “A brand rich with history, heritage, and passion. I’ve always sought out to elevate the drinking experience, and I’m looking forward to meeting new communities and sharing the beauty and versatility of Bacardi rums.”

She is the first woman in history to hold the honorable Hada is no stranger to leadership positions. She has position and hopes to inspire other women in the taken on the role of general manager of Existing industry to tackle similar goals.

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T he of

CHILLED 100 BARTENDERS

intri g u e

INDIA

CHILLED 100 BARTENDERS EXPLORE SMOKE LAB VODKA AND SMOKE LAB ANISEED VODKA

moke Lab Vodka is an ultrapure spirit immersed in intrigue. The vodka opens with a fresh, nutty aroma and hints of citrus that unfold into a complex intensity on the palate. Smoke Lab Aniseed Vodka is a playful exploration into this trending flavor with refreshing notes of fennel, licorice, and a creamy, sweet, delicate finish. Both expressions are a spirited exploration through the flavors of India. We asked our Chilled 100 Bartenders to experiment with these worldly vodka flavors to create unique concoctions that are beautiful expressions of India and its culture.

LITTLE OF THIS, LITTLE OF THAT CREATED BY MEAGHAN MONTAGANO INGREDIENTS

1 ½ oz. Smoke Lab Vodka ½ oz. Caffo Amaretto ¼ oz. Fragola Strawberry ½ oz. fresh lemon juice 2 dashes Regan’s Orange Bitters ¼ oz Demerara 2:1 Ginger beer PREPARATION

Build all ingredients in to a shaker, minus the ginger beer, shake. Strain into Collins glass, add ginger beer, garnish with lime wheels.

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Kheer Punch

One Step Beyond

KHEER PUNCH CREATED BY BRENDA RIEPENHOFF INGREDIENTS

½ oz. Smoke Lab Vodka ½ oz. lemon juice 1 oz Indian rice pudding syrup* 1 oz. unsweetened cashew milk 2 drops rose water ½ oz. sour cherry liqueur PREPARATION

ONE STEP BEYOND

RICE & MILK

CREATED BY PAULA LUKAS

CREATED BY RAUL ZAVALA

INGREDIENTS

1¼ oz. Smoke Lab Aniseed Vodka 1 oz. Mizu “Saga Barley” Shochu ¾ oz. Cocalero Clasico Herbal Spirit 3 dashes Bittermens Winter Melon Bitters

1 ½ oz. Smoke Lab Vodka ¼ oz. vanilla liqueur ¾ oz. hibiscus syrup* 1 ¼ oz. oat milk PREPARATION

PREPARATION

Add ingredients to a mixing glass with ice. Stir until well chilled.

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Shake. Pour into a Nick & Nora. Garnish with toasted rice powder: in a small saucepan toast 1/2 cup basmati rice until brownish, remove from heat, blend, strain, add salt and sugar to taste. *Hibiscus syrup: In a small pot, add 1/2 tsp vanilla extract, 2 oz. dry hibiscus flowers, 1 cup water, 2 cups white sugar, pinch of salt, cook approximately 10 minutes until sugar dissolves, remove from heat, strain.

Shake, strain into a rocks glass, and garnish with grated cashew. *Indian rice pudding syrup: Add 2 cups unsweetened cashew milk, 1 tbsp rice, 1 tbsp crushed cashews, ½ tbsp cardamom seeds to a pot, bring to a boil and simmer for 10 minutes. Add 1 cup white sugar and stir until dissolved. Remove from heat and infuse for 1 hour. Strain. Rice and Milk

Gajar Ka Halwa

GAJAR KA HALWA COCKTAIL CREATED BY WENDY HODGES INGREDIENTS

2 oz. Smoke Lab Aniseed Vodka 1 oz. carrot juice 1 oz. cashew milk ½ oz. cinnamon simple syrup ½ oz. ginger liqueur (Barrow’s) 3-4 dashes ginger bitters PREPARATION

Shake all ingredients with ice and double strain into coupe glass. Garnish with grated cinnamon and a star anise.

THE TRADER Hulkster in Heaven

SPICE & EVERYTHING NICE CREATED BY LEANNE FAVRE

CREATED BY RYAN WELLVER

HULKSTER IN HEAVEN CREATED BY CHRISTOPHER LOCKWOOD INGREDIENTS

INGREDIENTS

1 ½ oz. Smoke Lab Aniseed Vodka 1 oz. sweet potato ginger syrup* ½ oz. Lustau Palo Cortado Sherry ½ oz. coconut cream ½ oz. lime juice PREPARATION

Shake. Strain over KD in a highball glass. Garnish with star anise. *Sweet potato ginger syrup: Combine 1 cup white sugar, ½ cup water, ½ cup potato puree, ½ tsp. ground ginger in a pot. Heat until sugar is dissolved. Blend and push through a mesh strainer. Spice & Everything Nice

1 ½ oz. Smoke Lab Vodka ½ oz. Limoncello ½ oz. Aveze ½ oz. salted cane* ¾ oz. lemon juice 6 dashes dill tincture** PREPARATION

Combine ingredients in a coupe. Garnish with dill. *Salted cane syrup: in a large pot add 1452g cane sugar, 50oz water and 2.4g Maldon salt, place over medium heat. Stir constantly to keep sugar from burning. Remove from heat and let cool. Strain into a Cambro with a micron bag. **Dill tincture: combine 25g Dill and 25oz. Everclear in a sealed vessel. Place in refrigerator for 5 days. Strain through a micron bag removing any particles. Store in fridge in a sealed quart container.

INGREDIENTS

1 oz. Smoke Lab Aniseed Vodka ½ oz. Gualco Camomilla Liqueur ½ oz. Suze ½ oz. Bianco Vermouth ½ oz. white Verjus PREPARATION

Add all ingredients to a mixing glass. Fill with ice and stir until chilled. Strain over a large ice cube. Garnish with a sprig of fresh coriander. The Trader

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BEVERAGE DIRECTOR worked from fast-casual taco joints, craft beer pubs, rooftop bars, concert venues to five-star fine dining and hotels. I’ve been a hostess, server, bartender, manager. I’ve seen and done quite a bit which has led me to my current role as a regional director of food and beverage for two hotels and a bowling alley, concert venue with a full-service diner attached to it. MORGAN LIKES TO KEEP IT SIMPLE Asbury Lanes Diner is about playing off the classics and bringing attention to great local beers. Our ontap options are from New Jersey Breweries like Asbury Park Brewery, Cape May Brewing Co., and Brix City. Instead of a bottled wine program, we’ve opted for the keg wine approach, working with Gotham Project wines which helps reduce our carbon footprint. We don’t overcomplicate our cocktails either. We build on classics and give them modern twists or take the base of a great classic and make it our own. They are all about being simple but impactful with taste.

5 Things with Morgan Dickerson New and improved Asbury Lanes Diner relaunches with an entirely reimagined menu. Morgan Dickerson leads the food and beverage program for The Asbury Collection—Asbury Lanes Diner, Asbury Ocean Club, and The Asbury. MORGAN WORKED HER WAY UP Like a lot of people in the industry, I kind of fell into it. I wanted to buy myself a digital camera, thinking I’d be a famous photographer one day. I bought the camera, but it didn’t take long to realize the food and beverage industry was my real calling. I’ve done basically every restaurant and bar industry job except for cooking (no one wants to see that). I started as a busser, then

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SHE USES FRESH AND LOCAL INGREDIENTS The most important thing for us is using fresh ingredients. No mixes, no bottled stuff. Every single syrup or shrub is made in-house from local produce. We also use quality spirits in our drinks. Nothing bottom shelf. With everything we do, we are always trying to focus on using local when possible. We have a great relationship with Asbury Park Distillery and will use something from their lineup whenever it fits. They have one of the best gins in the market, so it’s always our base for a gin cocktail. HER MR. POTATO HEAD APPROACH When creating cocktails, I like to make my starting point the main ingredient and work from there. If I want fig jam to be the star, I’ll start working on what pairs well with that and go from there. It’s the base spirit that is last to be added. Just make sure there’s a balance to each drink. I always like looking at classic cocktails and seeing how we can make our own interpretations of them. I’m big into the “Mr. Potato Head” approach to drink development—taking a drink apart and putting it back together with different components swapped in for the originals. Don’t take yourself too seriously, either. It’s not about us or our egos. We’re just making drinks, and the most important thing is that the guest likes them. MORGAN MAKES A KILLER ESPRESSO MARTINI It might be a simple cocktail, but not everyone can get that foam on top quite right, and mine always ends with a chef kiss. My fiancé is a big rum enthusiast and historian. I make a well-respected Daquiri thanks to him.

out

e g n a r of cell

E R ’ U O Y EN H W R E T ET B N E V E I T ’S

@WindsorCanadianWhisky

•

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WINEMAKER PROFILE

MUSIC, WINE, and MEN

tool frontman maynard james keenan talks caduceus cellars By Jill Dutton

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to know maynard james keenan is to know his wine

Keenan has a particularly tough persona to crack. When asked the typical question about the passion that led him to winemaking, he answers, “I’ve been asked that a lot, and I don’t have an answer. I think the wine shows ‘me’ in some way. It kind of fit like a glove, and so we pursued it.” This celebrity who reportedly doesn’t enjoy celebrity status has earned ample adoration. The musical and lyrical influence of two of Keenan’s bands, Tool and A Perfect Circle (he is also frontman for Puscifer), is supreme. In addition to being the frontman for three bands, Keenan owns Caduceus Cellars and Merkin Vineyards, an Arizona winery with 110 acres under vine throughout the state. The general manager of Merkin Vineyards Old Town Scottsdale tasting room, Jim Cunningham, projects the perfect balance of rock star vibe and winery—laid back yet exciting. The two seem like an unusual blend; aren’t rock stars known for whiskey and women, not a glass of merlot by the fire? Still, that unusual balance of exciting yet mellow is found in the wine, the tasting room, the man, and the brand.

“We feature things that we grow. We have three greenhouses, about 45 ducks, and 40 quail. Our eggs from our fowl go into either the pasta dough or a quail egg pizza they make in Scottsdale. “As far as terroir, expression of place, if you’re familiar with wines, we are similar in elevation and proximity to the equator as Mendoza. So, if you’ve had Argentinian Malbec, you understand that wine can grow here because it’s very Mediterranean. Italian fruit, Spanish fruit, parts of southern Spain, Portugal. We’re pretty much primed for it here. “That’s the factor that makes our wines unique.” Bartenders looking to recommend Caduceus Cellars wines should keep in mind that, “Our wines are of the mindset of subtlety and restraint. You expect from an Arizona winery big, jam-my, over-the-top fruit. And we’re not that. Our wine is much more elegant, much more restrained. “If you want to put it in terms of music, we are far less Metallica and far more Pink Floyd.” Like his wine, MJK is restrained and elegant. To get to know him better, it may take drinking a few bottles of his wine.

“ wine expresses a place, and this place is very unique. ”

When asked if he has a background in winemaking, Keenan says he has a history in farming. “We lived right in the middle of orchards and cornfields in Michigan. My dad had his vegetable gardens, and I worked summers in the peach orchards and the asparagus fields.” While farming was a large part of his younger years, Keenan says winemaking holds even more fascination. “When you start digging deeper into wine and understand some of the nuances and reasons why people talk about it … [they] talk about it in more depth and with more interest than they would, say, a tomato. So, there’s something more to it.”

terroir as an expression of place

The wine industry in Arizona’s high desert terrains began pre-prohibition, with hundreds of acres of vines being pulled out because of prohibition. Not until the ‘70s did the locally-made wines again take root to produce award-winning expressions. “Wine expresses a place, and this place is very unique,” Keenan says, “There are so many varietals that grow much better here than they do in other states. And that expression of place dovetails right into our cuisine as well. CHILLEDMAGAZINE.COM

MIX IT UP

CELEB SIPS

PARAMOUNT NETWORK’S YELLOWSTONE IS AN EPIC DRAMA ABOUT MONTANA’S LARGEST RANCHOWNING FAMILY, THE DUTTON’S, AND THEIR CONSTANT STRUGGLE TO KEEP DEVELOPERS, AN INDIAN RESERVATION, AND OTHERS FROM ENCROACHING ON THEIR LEGACY AND LAND. HERE’S WHAT THIS STAR-STUDDED AND FASCINATING CAST CONSUMES BETWEEN THE CONSTANT CONFLICTS. COLE HAUSER Cole Hauser as Rip Wheeler, the ranch foreman and John’s right-hand man has an on-again, off-again thing going with Bethany. By day, Rip is a gun wielding Duttonloyal menace and by night, a diehard bourbon drinker.

LUKE GRIMES Kayce Dutton, played by Luke Grimes, is a former US Navy SEAL and roguishly goodlooking son to John and Evelyn. The aspiring country music star, Grimes is a craft beer drinker.

KEVIN COSTNER Hollywood legend, Kevin Costner plays John, the widowed patriarch, sixth-generation Dutton family ranch operator who is continually trying to protect his land. He swigs his whiskey straight from the bottle.

KELLY REILLY Hard-drinking, land heiress Bethany is played by Kelly Reilly, the only Dutton daughter. She is well-educated, highly intelligent, a master manipulator, and an emotional train wreck. She’s a woman who loves her whiskey neat, of course.

GRETCHEN MOL Portraying John’s deceased wife and malevolent matriarch, Evelyn, Gretchen Mol describes her character as giving misguided love to her kids. Gretchen loves to sip red wine.

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WES BENTLEY Instantly recognizable Wes Bentley plays Jamie Dutton, second born son and aspiring politician who has a love/hate relationship with his sister Bethany and finds himself constantly teetering on the edge of trouble. Sober conscious Bentley says, “It helps to be sober and in this world. My mind is sober. I’m clear about my life now.”

ADVANCED MIXOLOGY

DRINK IN HISTORY

Amaretto

Sour A STORY

T WO D ON S

By Lanee Lee

Amaretto Sour INGREDIENTS 1 1/2 oz. Amaretto Liqueur 1 oz. simple syrup 3 /4 oz. fresh lemon juice Orange slice and cherry (for garnish) PREPARATION Combine ingredients in a cocktail shaker with ice. Shake, strain into glass with ice. Garnish with orange slice and cherry.

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“revenge is a dish best served cold.” One of Don Vito Corleone’s most quotable lines from the 1972 film, The Godfather. What does one of the greatest films of the 21st century have to do with an Amaretto Sour? Tangentially, everything.

maretto Sour, hardly reaching legendary status like the Corleones, is a simple mix of amaretto—an Italian almond-flavored liqueur made from either apricot pits or actual almonds—and sour mix. An Amaretto Sour was usually served in a rocks glass with a maraschino cherry in its recent past. Here’s where cinema and cocktail lore collide. In the late 1960s and early 1970s, Italian culture and cuisine gained popularity in the United States. The release of The Godfather timing couldn’t have been better to solidify the interest in all things Italian. A few years before The Godfather was released, Amaretto Disaronno of ILLVA Saronno Group landed on the shores of America. Sales were slow in the beginning. On a side note, ILLVA is a wine and spirit business still owned by the Reina family; the Reina’s are one of two families from Saronno, Italy, that lay claim to inventing amaretto in the 16th century. Even though amaretto was sweet and nutty, unlike most bitter, herbal Italian liqueurs, the American audience wasn’t too keen on it. Yet. The distiller or one of its clever American ambassadors pulled a genius marketing move. They created The Godfather cocktail made with Amaretto Disaronno and Scotch whisky (no coincidence Scotch was Vito’s go-to power drink in the film) on the rocks. It was a success, as were its subsequent spinoffs: The Godmother made with vodka and amaretto, and The Godchild made with vodka, amaretto, and cream. Another popular spawn was the Bocce Ball made of orange juice, amaretto, and soda. Bocce Ball cocktails were such a hit they were served on Pope John Paul II’s 1979 TWA charter flight across America.

Most likely, the Amaretto Sour was born during this time in the early 1970s, probably made first with lemon juice and then downgraded to sour mix. This could have been the end of its glory days, much like it was for the Don in the garden. But, thanks to Portland-based bartender Jeffrey Morgenthaler, there’s a new Don in town. A few years ago, he set out to revive this sickly, sweet cocktail that most bartenders had thrown on the heap of soulless drinks. To give amaretto a fighting chance, he adds cask strength bourbon. Instead of sour mix, he uses fresh lemon and simple syrup of two parts sugar and one part water. And finally, he double shakes the cocktail with egg whites. Sure, he could have laid claim and named his creation something altogether different. Yet, he keeps it real. Here’s what Morgenthaler told The New York Times about why he didn’t give a new name: “There wouldn’t have been any point. There’s a big difference between if I took this drink and made it good, and if I invented a new drink with amaretto. The latter wouldn’t have the same gravitas.” Although humble in not reinventing the wheel and calling it his own, it did not stop Morgenthaler from claiming his recipe was the “Best Amaretto Sour in the World.” And now, Morgenthaler’s version, or some close variation, is what you’ll find in craft cocktail bars around the world and in online recipes. There are quite a few craft amaretti brands to choose from, should you experiment with making an Amaretto Sour, such as Lazzaroni Amaretto and Luxardo Amaretto di Saschira Liqueur, and of course, Disaronno Originale Amaretto using a closely guarded recipe dating back to 1525. When you do have an Amaretto Sour, make sure to show respect to the original Godfather and the new Godfather—here’s looking at you, Morgenthaler—who made this cocktail one that you can’t refuse.

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RIFF ON A CLASSIC

CELEBRATE THE

Espresso Martini

According to our Chilled 100 Bartenders, the Espresso Martini is the second most asked for cocktail in bars these days, following closely behind an Old Fashioned.

Originally made with vodka (and named the Vodka Espresso) the Espresso Martini was created in 1983 by bartender Dick Bradsell at Soho Brasserie. Since that time, the cocktail has been riffed on endlessly, but the variation that replaces vodka with cognac is arguably one of the most well-balanced combinations making for a highly sophisticated Espresso Martini every time.

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The combination of rich cognac flavors paired with coffee is a match made in heaven. Of course, no matter the variation, our favorite Espresso Martini is garnished with three coffee beans—one representing a toast to health, one to wealth and one to happiness. The Rémy Espresso Martini is made with Rémy Martin 1738, coffee liqueur, and espresso. Notes of plum, figs and dark chocolate found in Rémy Martin 1738 combined with the rich notes in coffee liqueur and espresso create a well-balanced drink perfect for celebrating this timeless classic cocktail.

REMY ESPRESSO MARTINI INGREDIENTS

1 ½ oz. Rémy Martin 1738 Accord Royal 1 oz. Espresso ½ oz. coffee liqueur ½ oz. simple syrup PREPARATION

Shake, strain twice, serve in coupe or Martini glass. Garnish with 3 coffee beans.

The Man Behind the Brand

123spirits.com EU Organic

THE LOCALS

ASK A BARTENDER

What to Know about Wine

WITH BARTENDER CHRIS MORRIS

WHAT STRATEGIES DO YOU USE FOR SUGGESTING WINE? I think the two most important things to establish are the guest’s likes and budget. Sometimes that requires more advanced knowledge about wine in general (different regions, climates, styles, famous wines). It can also be as simple as wanting a midpriced dry white to drink on the patio. Once that’s established, the rest is all about context. What are they eating? Special occasion? Date night? Tuesday Happy Hour? There are wines across the spectrum. With a bit of knowledge about the wines you carry, it’s as easy as pairing budget and likes to need.

ommelier turned bartender Chris Morris has been working behind the bar for over ten years. Based in Houston, Texas, Morris has worked at many bars and restaurants in a range of roles. Recently he held the position of head bartender at Hunky Dory and bartender at Kau Ba. For Morris, his background in wine has become a useful tool for suggesting, selling and serving wine behind the bar.

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WHAT SHOULD BARTENDERS KNOW ABOUT WINE OPTIONS? At a bare minimum, it would be what wines you carry by the glass, the grapes (varietals) of those wines, and where those wines come from. Ideally, you should also know the vintages and some tasting notes or quick stories about them if possible. It doesn’t take much. A lot of guests are just as intimidated or haven’t had the exposure you’ve had either. Having a working knowledge can set them at ease.

WHAT TIPS CAN YOU GIVE FOR READING A LABEL? This can get complex depending on where in the world you are. New World wines (USA, Australia, etc.) generally have all the relevant information on the labels, so they’re somewhat easy to identify. The Old World (France, Italy, etc.) is much more likely to simply put the region it came from, and it’s up to the consumer to understand that. That’s one of the reasons why wine can seem so intimidating in the first place. One tip when looking at Old World bottles is to look for some sort of geographic certification (AOC in France, DOCG in Italy, etc.), which varies by country. Still, its certification stating this wine is typical of the region. That means at least you’re getting something that tastes consistent, as opposed to a grab bag. There are some fun wines outside of those boundaries, particularly when regulations get involved, but those require a bit more research to get to.

Pour with Passion Craft incredible cocktails with Passion Fruit, the 2022 Monin Flavor of the Year.

monin.com

@monin_usa

THE LOCALS

ASK A BARTENDER

CAN YOU GIVE A FEW TIPS ON PAIRING STRATEGIES? There’s an adage that says, “What grows together, goes together,” that is timeless advice. Pairing with seafood? Choose a wine from a coastal region. Serving local beef? See if there are some local wineries you can investigate. Another two things that are important is sugar’s interaction with spice and understanding tannin. The sugar in wines like Riesling, Gewurtztraminer, Moscato, some Chenin Blancs, for example, is perfect for spicy Asian dishes. Now with tannin, we’re talking about that fuzzy feeling in your mouth that makes a wine feel dry. The more tannin there is, the more richness it can offset. So have those monster California cabernets with a well-marbled ribeye. Save the Pinot Noir for something more delicate like a Filet Mignon. And, of course, when all else fails, Champagne goes with everything. Literally, everything. ARE THERE ANY WINE REGIONS YOU’RE INTERESTED IN RIGHT NOW? I’ve been having a good time with Chinon. It’s a red wine region in the home of Sauvignon Blanc, the Loire Valley. That makes it an underdog, but it is the home of some cool Cabernet Francs. They’re young and spicy, with some nice mineral notes and that classic Cab Franc “green.” Just fun and affordable wines in general. They also put out some nice full-bodied rosés from the same grape.

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When all else fails, Champagne goes with everything. Literally, everything. — BARTENDER CHRIS MORRIS

WHAT ARE YOUR FAVORITE WINES YOU SERVE RIGHT NOW? By the glass, I’ve been digging the ThierryDelaunay “TyDy” Sauvignon Blanc from the Loire. It’s light and bright and super fresh, everything I want from a Sauvignon Blanc. Just perfect for the Texas heat. At the house, I’ve been obsessed with Stolpman “Crunchy Rôastie,” where a Rhone-style blend of Syrah and Viognier make a bright expression of the usually dark and spicy grape. It’s wild stuff and makes for a chillable red that is always a smash hit.

CLEARLY, A NEW FASHIONED.

NEFT NEW FASHIONED 2.5 oz NEFT vodka 1 sugar cube 2 dashes orange bitters Stir all ingredients in mixing glass and double strain into rocks glass over single cube. Garnish with orange peel.

ADVANCED MIXOLOGY

SPECIAL SECTION

The

Italian

Wine Region By Heather Dolen

The

TRADITION OF MAKING WINE has been around for centuries. The earliest known wine was believed to have been found in the Republic of Georgia and dates to at least 6000 B.C. Iran, Armenia, and Sicily all boast wines dating back to between 5000 and 4000 B.C. Currently, there are about 70 countries in the world that produce wine! The top ten countries with the most wine production are Italy, France, Spain, United States, Australia Argentina, China, South America, Chile, and Germany. It is no small task to break down what makes each of these regions unique, the significant contributions they offer to the world of wine, and what makes them distinctive. The best thing about learning about wine is that there is always more to learn! SO, GRAB A WINE GLASS, AND LET’S DIVE IN!

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TL WINE CO

2 0 21

Ita

ION

NEW

visit us: WWW.FIOL.IT

PLEASE ENJOY RESPONSIBLY.

Producer

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SPECIAL SECTION

“The retro look celebrates our heritage celebrating authentically while delivering a design aesthetic that appeals to a modern Prosecco consumer.” – Francesco Zonin

veneto

italy's

fruit basket

using 200-years of winemaking know-how, zonin prosecco produces wines of smooth and appro achable character

OVERWHELMING NUMBER OF REGIONS IN ITALY produce and export wine. Most kinds of wine grapes are grown in these regions, and the country makes the most diverse number of wines of anyplace else in the world.

a long and lush growing season is usually,” explains Erin Demara, wine expert for Zonin Prosecco. “So, the grapes that grow here ripen easily and usually give wine a lush but juicy fruit character without extremes of high alcohol or acidity.”

Interestingly, nearly all Italian wines share some important characteristics: the wines are almost always food-friendly—meaning not too high in alcohol content and not too much flavor influence from oak barrels.

With eight generations and 200 years of winemaking history, the Zonin family calls Veneto home. “Their vineyards in the soft rolling hills between Venice and Verona have always produced wines of smooth and approachable character,” says Demara. “The ownership of all their winery lands in seven of the main regions of Italy has always added great value to the wines in the bottle.”

As a bonus, Italy is one of the fastest-growing countries converting vineyards to sustainable, organic, and/or biodynamic practices, which leads to healthier vines and ultimately better wines. The region of Veneto is considered the fruit basket of Italy. Its Glera grape thrives here and is key to making Prosecco, now the most popular wine produced in this area. “Between the foothills of the mountains, the valley of the Po River, and the coast of the Adriatic Sea, there are very few extremes of weather during what

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According to Demara, the key to Zonin Prosecco is its freshness. “The family process of winemaking, from harvest to glass, ensures that every bottle of our Prosecco is fermented to order throughout the year,” she says. “This way, the bubbles in the wine are as fresh and lively as can be, and the presentation in the glass is always consistent. And by making a drier Prosecco, with less sugary sweetness than many other brands, Zonin Prosecco becomes a more versatile ingredient in sparkling wine cocktails.”

ADVANCED MIXOLOGY

The

Land

Wine of

SPECIAL SECTION

italy’s

CONTRIBUTION TO THE WINE WORLD IS UNDENIABLE. Italy and France often go back and forth between who sits at number one for being the top wine producing country in the world. Italy has many varieties of indigenous grapes, and one of the richest varieties of wine styles— again, vying with France for the top spot! Referred to as “The Land of Wine” by the Greeks. Italy has been called the best destination in the world for wine lovers. Italy has over 20 different wine growing regions, and produces more than 2000 wine brands. Some of the best-known Italian wine grapes are Sangiovese, Barbera, Nebbiolo and Montepulciano, with more recent years seeing the advancement of deliciously complex white wines as well.

valpolicella

“Italy has the biggest number of native types of grapes,” says Andrea Sartori, President of Casa Vinicola Sartori. “Italian wines are gastronomical, and they are easily matchable with all types of food.” “The Veneto region is famous for popular, easy drinking wines, like Prosecco, Pinot Grigio, Bardolino, Soave etc.,” notes Sartori, “All wines which are obtained with native grapes, thought for an easy consumption, with low alcohol and freshness. Valpolicella stands apart from this type of wine thanks to the terroir and ancient tradition.” Amarone della Valpolicella is one of the three most prestigious wines of Italy, together with Brunello di Montalcino and Barolo. “The unique technique, which is used to make Amarone, appassimento, sets this wine in a different position, more related to the enological experience and the expertise of each winery. We prefer to dry the grapes not for a long period, to obtain a good balance between alcohol and juice,” explains Sartori. Valpolicella is a unique region, a group of valleys, with a conformation characterized by deep valleys, terraced vineyard at different altitudes, little rivers, poor soils, and different types of microclimates. “We always aim to produce traditional, elegant, contemporary wines and we never want to follow the 'enological fashion' of the moment by betraying the purpose of our family who always wanted to produce convivial and authentic wines, in respect of tradition and the type of grapes we grow,” says Sartori. The fourth-generation winery is driven by a profound love for their city of Verona. For over a century, the Sartori family has made wines that respect local tradition yet embrace innovation. Their wines are rich with intense flavor profiles authentic to the area.

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alto adige

ADVANCED MIXOLOGY

SPECIAL SECTION

The GatewaytoItaly

One

OF THE LEAST TALKED ABOUT BUT NOTABLE REGIONS IS THE Alto Adige wine region, also known as the gateway to Italy. It is where some of the world’s best Pinot Grigio wines are made. The major flavors of the region produce zesty-styled wines, with feint lemon tones and waxy peach aromas hinting to slight honey and almond undertones. The wines have higher acidity and less fruit flavors than American Pinot Grigio. “Alto Adige is extremely well known for its Pinot Grigios and is also small as far as Italian regions go,” says John Dunn, VP Marketing and Operations, of Luna Nuda Wines. Winemaker Alfons Giovanett founded Luna Nuda’s Castelfeder Winery in Italy’s Alto Adige Valley in 1969. His philosophy centered on the luna nuda or “naked moon,” which he thought should be celebrated for its mysterious and magical influences on winemaking. Alfons is intrigued by the phases of the moon and its effect on winemaking. Alfons even made a wine that he keeps in stainless steel tanks for exactly one-year so that the wine concludes an entire moon cycle, which he believes creates the best juice.

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And, as such, Alfons attests that wine tastes best during a full moon. The fourth-generation winemaking family continues to produce estate grown handpicked and hand sorted Pinot Grigio from the Alto Adige region that embodies the celebratory spirit of the full moon. “What makes Luna Nuda a quality wine is the care and energy that is put into cultivating the grapes and the winemaking process at Castelfeder Winery,” notes Dunn. “With its bright bouquet and light taste Luna Nuda Pinot Grigio wine is crisp, with flavors of golden delicious apple and citrus. This wine has a hint of alpine air and minerality flavors that embody the terroir of Italy’s northernmost winegrowing region.” WINE LABELS PRO TIP: The more specific the wine description is on the back label with regard to terroir and description the more you can tell about the wine and more description to give to customers!

ADVANCED MIXOLOGY

SPECIAL SECTION

tuscany

Italy's Classic Comeback

A Chianti Classico is any wine produced in Tuscany’s central Chianti region. Chianti Classico is typically 80% Sangiovese—a thin-skinned grape that makes translucent wines.

“many

CONSUMERS REMEMBER POOR-QUALITY mass-produced Chianti wines from the 1980s and thus have a bad perception of any wine with the word “Chianti” on the label,” says Mark Tucker, Executive VP, Worldwide Libations. “They must understand that Chianti Classico is a highly regulated geographical zone representing the original Chianti and that today the region offers some of the finest reds from the Old World.” The famous black rooster on the neck of the bottle in an easy indication of a Chianti Classico wine.

“Chianti Classico must be 80% Sangiovese,” explains Tucker. “Villa la Pagliaia wines are 95-100% Sangiovese. Our wines have high acidity, good tannic structure, and a full body. They also have good aging potential, especially our Riserva and Gran Selezione.”

Chianti Classico wines are made in a smaller region distinct from regular “Chianti” wine. The Chianti Classico subzone is the original geographical zone for chianti and has the best terroir in the area with stricter regulations for growing Sangiovese.

The production of Villa la Pagliaia wine is relatively small, and the grapes are not sourced from third party growers like many larger producers. The vineyard produces full bodied red wines that pair well with a wide range of food.

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Villa la Pagliaia is a historical estate in southern Chianti Classico that has been producing wine since 1895. Villa la Pagliaia is in the southernmost part of Chianti Classico, close to Siena. The vineyards range between 900-1300 feet above sea level.

Elevate Everyday

Even the small moments should be celebrated.

LUNA NUDA

PROSECCO ROSÉ DOC DOUBLE GOLD MEDAL “BEST IN CLASS: SPARKLING ROSÉ” “BEST IN SHOW: SPARKLING” LUNANUDA.COM

LunaNuda.com @LunaNudaWines

ADVANCED MIXOLOGY

SPECIAL SECTION

italian Oenology

Expressed siena

san felice vigorello celebrates 50 vintages with the release of 2018

with

THE RELEASE OF THE 2018 VINTAGE, SAN FELICE celebrates 50 vintages since the birth of Vigorello, the first Supertuscan produced in Chianti Classico. San Felice located in Castelnuovo Berardenga, Siena, extends to the regions’ most prestigious wine-growing areas in Italy, such as Montalcino and Bolgheri. Vigorello was created in 1968 as a single varietal Sangiovese, representing a radical break with traditional production systems at the time. Enzo Morganti, then technical manager of San Felice, revolutionized the strict Chianti Classico DOC production regulations—which prevented the full expression of the qualities and nuances of this terroir. As a result, he downgraded his wine, to a “table wine” even though it was made from grapes grown in DOC vineyards. In terms of oenology, San Felice’s freedom of vision was realized through years of experimentation and research into alternative grape varieties. Throughout the years the team has carried out projects that have led to exploration into indigenous Tuscan varieties. For instance, Pugnitello, an ancient and prestigious variety, and one of the estate’s iconic wines. The decision to add selections of international varieties, developed in-house, is at the heart of Vigorello wines. Its Premium Line expresses the intense flavors of San Felice’s most prestigious wines, and its pinnacle of winemaking practices. “Vigorello is San Felice’s finest oenological expression,” says Leonardo Bellaccini, estate oenologist for over 30 years. “The company has always had a particularly innovative approach, dedicated to experimentation and sustainability. The evolution of Vigorello over the years clearly demonstrates the extent to which research has always determined our oenological path.” The long journey and various innovations that have accompanied San Felice over the years illustrates the winery’s ability to successfully explore new paths in order to be fully representative of the region’s wines and lands.

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IF YOU’RE LOOKING FOR THE SMOOTHEST MOST DRINKABLE VODKA ON THE PLANET, YOU JUST FOUND PARADISE. Life is what you drink from it. WWW. M O 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.

ADVANCED MIXOLOGY

CRAFTING COCKTAILS

The History of

TH E O L D FA S H I O N E D Using Angostura Bitters

Originating in the 1800s, the Old Fashioned is one, if not the, most iconic classic cocktail. In 1803, The Farmers Cabinet published the first known use of the term ‘cocktail’ and defined it as a drink comprised of four key ingredients: spirits, sugar, water, and bitters. It just so happens that the four components of a true Old Fashioned are the same. Fast forward a few centuries later, and this classic drink is as popular and relevant as it was back then. When crafting an Old Fashioned, Angostura aromatic bitters is an essential ingredient, adding harmonious balance and complexity. There is no other cocktail more synonymous with Angostura bitters than an Old Fashioned because it truly cannot exist without Angostura bitters.

The Connection Historical or otherwise, Angostura aromatic bitters and the Old Fashioned are connected. “Old becomes new when anyone is introduced to the world of classic cocktails and is rightly served an Old Fashioned,” says

Danyiel Jones, Angostura Global Brand Ambassador. “Its popularity and presence on cocktail menus around the world is a testament to its influence on drinks culture. In its true form, its signature touch is known by the dashes of Angostura bitters that keep its authenticity alive. “In the early definition of a cocktail, the differentiating feature identifying a drink from a cocktail was the inclusion of bitters as an ingredient. This unique component, inspired by the ancient apothecary culture of medicine, evolved into a physician's secret formula for Angostura bitters, which soon pioneered as a key ingredient in cocktails. Angostura bitters was one of the first to transition from medicine into the international cocktail sphere. Today it is hailed as the salt and pepper of cocktails and considered a quintessential piece to every bar. “The Old Fashioned elegantly escorts skilled bartenders into cocktail refinement by charming them with its smooth balance. Angostura bitters is the mark of perfection to any Old Fashioned.”

INGREDIENTS

2 oz. bourbon ¼ oz Demerara syrup* Splash of water 2 dashes Angostura aromatic bitters 1 dash Angostura orange bitters PREPARATION

Build in a rocks glass, stir with ice to incorporate ingredients. Add ice. Garnish with a long orange peel. *Demerara syrup: 1 part Demerara sugar, 1 part hot water. Stir to dissolve.

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BARTENDERS CHOICE

BARTENDERS REACH FOR SHOCHU FOR A

JAPANESE TWIST IN COCKTAILS By Michael Tulipan

Did you know that the most consumed spirit in Japan isn’t sake or whisky but shochu? Once unknown in the United States outside Japanese restaurants, bartenders are increasingly reaching for shochu as a key component in cocktails. Led by iconic brand iichiko, the leading barley shochu in Japan, this spirit is poised to shed its best kept secret status. While shochu has a long tradition in Japan dating back 500 years, iichiko launched in 1979. Sanwa, the parent company, successfully introduced it on the world market and today iichiko is the 27th largest distilled spirits brand in the world, selling more than seven million cases annually.

preserve the barley's flavor during the process, and unlocks the fifth taste known as umami. iichiko’s home in Oita on Kyushu Island is famous for its pristine environment and geothermal springs, and the water has been naturally filtered through more than 1,000 feet of volcanic rock. This allows the barley to be steeped in soft, iron-free water. iichiko comes in two expressions, Silhouette and Saiten. At 25% abv, Silhouette can be enjoyed straight, on the rocks or as the base in a lower abv cocktail like a chuhai, the name a mashup of the words shochu and Highball, made with shochu, sparkling water and a fruit base. At 43% abv, Saiten offers mixability and versatility for bartenders, adding layers to classic drinks. Give your Martini or Manhattan a Japanese twist or, as Ordway recommends, try jazzing up a Bloody Mary with iichiko Saiten.

“KOJI IS THE SECRET BEHIND SHOCHU,” SAYS ISABELLA ORDWAY BRAND MANAGER, ASIAN SPIRITS, FOR DAVOS BRANDS. “IT'S HOW IICHIKO CAN BE SO RICH IN FLAVOR, CHARACTER, AND AROMA BUT STILL SO SMOOTH AND EASY TO DRINK.”

iichiko produces “honkaku shochu,” the highest grade of shochu, which is distilled once from 100% barley. Most shochu is made from barley, sweet potatoes, rice, brown sugar, or buckwheat, although around 50 different ingredients can be used to make shochu. Only four ingredients go into the production of iichiko shochu, two-row barley, koji, yeast, and water. Preferred by many beer brewers, two-row barley contains less protein than six-row barley making it easier to convert to alcohol. The barley is polished much like rice to remove impurities and unlock its flavor. “Koji is the secret behind shochu,” says Isabella Ordway Brand Manager, Asian Spirits, for Davos Brands. “It's how iichiko can be so rich in flavor, character, and aroma but still so smooth and easy to drink.” Technically a fungus, koji kickstarts the process of converting starches to sugar in both sake and shochu. This also releases citric acid, which helps

Though the shochu is distilled only once, there are two different production methods in the making of iichiko. “Gen-atsu (low pressure) distillation creates our Silhouette expression with an elegant, delicate, smoother flavor and an aromatic nose,” says Ordway. “Jo-atsu (atmospheric) distillation creates Saiten with more robust, richer flavors.” The name iichiko, pronounced EACH-ko, comes from the local Oita dialect and means “it’s great,” a fitting moniker for Japan’s leading shochu ambassador and a fun fact to share with your guests as they enjoy a shochu cocktail.

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BEYOND THE BOTTLE

YOUR MONKEY IN PARADISE VODKA OFFERS EVEN MORE POSSIBILITIES FOR QUALITY DRINKING EXPERIENCES.

By Joseph Luparello

A BOTTLED SPIRIT IS LIKE A TOUR GUIDE TRANSPORTING A PATRON TO UNFORGETTABLE EXPERIENCES. Monkey In Paradise Vodka is all about taking imbibers away to their own paradise, whether that be achieved by simply having a good time, making the most of each day, or embracing vacation mentality.

in copper pot stills for a cleaner result. It makes a great sipping vodka or perfect base for countless craft cocktail recipes as it is ultra-smooth and offers a clean taste without the bite or headache afterward.

While all interpretations of paradise differ, the subtropical island of Key West possesses what most would consider the core fundamentals: sunsets, beaches, watersports, resorts, and electric nightlife. Which is why Monkey In Paradise selected it to be the home of its brand new distillery. As the building nears completion, several partnerships are being formed with local resorts, hotels, bars, stores, etc. so guests can soon curate their experiences according to their specific preferences and palates.

Every day, dozens of professional and home bartenders share their new recipes featuring a spectrum of Monkey In Paradise cocktails, food dishes, and stunning backgrounds on social media as an answer to the brand’s call to action, “What’s YOUR Paradise?” The creations are diverse expressions of countless types of paradise, even beyond imagination. In turn, the Monkey In Paradise cocktail program is more about encouraging self-expression and supporting creativity than dictating how paradise "should" be served. Following this philosophy keeps the door open for more versions of paradise to be conceived.

A thorough distilling process with quality ingredients lends itself to creating sugar free, carb-free, and gluten-free vodka. The liquid made from 100% American corn gets distilled and filtered seven times

Reflecting on the endless potential, Monkey In Paradise CMO, Mark Dean states, “Regarding our cocktails from bartenders, we look for them to create those wonderful tiki and tropical style drinks that are back in vogue again!"

"Bartenders are finally ready to let loose and have some fun. Now cocktail lists of late are brimming with fruity classics like the Pi�a Colada and Daiquiri and beyond." - MARK DEAN MONKEY IN PARADISE CMO

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Suze was created & launched in 1889 (at the same moment as the Eiffel Tower!). Suze is made using 100% French Gentian Roots. It takes a minimum of 20 to 30 years before we can cultivate our wild Gentians! www.bonnete.com

ADVANCED MIXOLOGY

BEYOND THE BOTTLE

ELEVATED EXPERIENCES By Joseph Luparello

Today, the value of a drinking experience is no longer measured exclusively by taste. Instead, imbibers are becoming more intrigued by the thrilling stories and lifelong memories that can come to life through their beverage of choice. Those who look to extend the meaning of a sip beyond the palate’s reaction, look no further than The E11EVEN Miami Ultraclub experience. E11EVEN Miami is not just any ordinary nightclub. It’s a Miami staple that symbolizes the gold standard of entertainment. The 24/7 upbeat social playground is known for hosting live performances by some of the biggest names in the world, such as Usher, Drake, Nicki Minaj, and Big Sean. All the emotions felt during a night at the legendary club get stored in a bottle of E11EVEN Vodka. Drinking E11EVEN Vodka stands for something clear. It means you are all about a good time. It means you are having a wild night. It means you are making incredible memories with your inner circle. In an era where social recognition is achieved through posting experiences to the internet, E11EVEN Vodka verifies that you know how to do it right and do it big. It simply does not get more Miami than that! The ultraclub’s signature spirit combines the fun party aspect with clean ingredients that provoke an elevated feel. Due to its sweet but subtle flavor and corn origins, E11EVEN Vodka is the perfect

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E11EVEN VODKA turns on MIAMI’S ultraclub experience

ingredient for any cocktail, from your typical Highball to any elaborate mixture. It provides a strong base for any occasion and lends itself to casual drinkers and those who want to party ambitiously. E11EVEN Vodka can be found on hundreds of bar and restaurant menus across the state of Florida. And it’s only becoming more prominent, as 2022 is the brand’s year for significant expansion.

COMING MAY 2022

Think Your Brand is a Must-Have Behind the Bar? Register now for Early Bird Pricing at CHILLEDSPIRITSAWARDS.COM

ADVANCED MIXOLOGY

BEYOND THE BOTTLE

vodka,

Experienced

ABSOLUT VODKA Celebrates Single People Everywhere with The Registry for Me Program

Experiential

drinking connects spirits brands and their audience, beyond the bottle, by creating impactful and memorable happenings. As a brand known for mixing cocktails and mingling—Absolut Vodka, in collaboration with Elfster, launched The Registry for Me program to interact with vodka fans. Lara O’Brien, Senior Brand Director, Absolut explains, “To celebrate single people everywhere, Absolut’s The Registry for Me acts as a traditional registry website where users can curate their wish lists with any items of their choosing from yoga pants and cosmetics to the Absolut Cosmopolitan cocktail kit available from Cocktail Courier.” The Registry for Me brings friends together regardless of lifestyle and creates registry inclusivity. The Registry for Me is a love letter to singles everywhere that encourages everyone to register for the gifts they deserve. And what better way to celebrate togetherness than the Cosmopolitan? “The Absolut Cosmo made with Citron is the iconic classic at the center of our most exciting moments of conviviality,” says O’Brien. “What I love most about our Absolut Cosmos, though, is that there are so many ways to mix them up! Whether sipping the Absolut Cosmo with Citron or the Absolut Watermelon Cosmo, the Cosmo is light and refreshing, making it perfect to be enjoyed for all occasions yet sophisticated enough to be the centerpiece of a party. Absolut recently announced a new bottle look, which is a tribute to the brand’s provenance, heritage and authenticity aiming to harmonize and upgrade the iconic clear glass packaging design. “The new bottle design marks the biggest refresh for the brand since its launch in the USA in 1979!” says O’Brien. “Our Absolut Vodka original is the perfect base for so many different and delicious Cosmo variations that encourages bartenders and consumers to explore the way they mix creatively.”

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JAPANESE ARTISAN GIN

EastGin @ 135EastGin

Imported by: Marussia Beverages USA | marussiabeveragesusa.com | Please Drink Responsibly

ADVANCED MIXOLOGY

BARTENDER KNOW-HOW

Tips to

Crafting th e

Perfect Sour

By Tyler Zielinski

Sours

—DEFINED BY A BLEND OF A BASE SPIRIT, ACID OR CITRUS, SUGAR, AND OCCASIONALLY EGG WHITE—ARE EASY TO MAKE, BUT DIFFICULT TO PERFECT. A SLIGHT OVERPOUR OF ONE ELEMENT IN THIS SIMPLE FORMULA, AND YOU CAN KISS THE ENTIRE BALANCE OF YOUR COCKTAIL GOODBYE. THEREFORE, MANY COCKTAIL CRITICS USE THE DAIQUIRI (A RUM SOUR) AS ONE OF THE FEW LITMUS TESTS WHEN EVALUATING A BARTENDER’S ABILITY TO SUCCESSFULLY EXECUTE COCKTAILS—THE SOUR ISN’T VERY FORGIVING, AND IT SHOWCASES A BARTENDER’S UNDERSTANDING OF BALANCE BETWEEN SUGAR AND CITRUS ACID. THE SECRET TO CREATING A PERFECT SOUR IS DEPENDENT ON AN ARRAY OF FACTORS. TO HELP GUIDE BARTENDERS TOWARD CRAFTING THE PERFECT SOUR, WHETHER IT BE A BEE’S KNEES, GOLD RUSH, OR THE LIKE, HERE ARE KEY THINGS TO CONSIDER.

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“

REMEMBER EGG WHITE SOURS GIVE OFF AN UNPLEASANT AROMA ONCE THEY SIT AND WARM UP, SO USING THE OILS OF A CITRUS PEEL, BITTERS, OR AN ATOMIZED SPIRIT INGREDIENT WILL COVER ANY UNWANTED AROMAS THAT EGG WHITE COCKTAILS BRING.

1. SUGAR : CITRUS:

If there is one aspect of crafting a sour that you can’t afford to mess up, it’s understanding and measuring the balance of sweet and sour (acid). Depending on the sweetener (e.g., agave, cane sugar, honey, demerara, brown sugar, etc.), and the ratio of sugar to water in your syrup, the level of sweetness and the mouthfeel can vary drastically. Once your syrup is perfected, then it’s just a matter of balancing the acid from the citrus, which is most commonly lemon or lime, unless you’re using less acidic fruits (e.g., grapefruit, pineapple, apple, etc.). With these variables in mind, your best bet is to try always various ratios of citrus to sugar in a simple sour cocktail.

2. BALANCING THE EGG WHITE SOUR:

Today, the egg white sour is a standard addition in most classic Whiskey Sours. The egg white, which gives any sour a frothy, silky texture, roundingout any ingredients that may be out of balance. In an egg white sour, bumping up the sour and sweet components will typically ensure there’s still that freshness and long finish that the best sours deliver. Remember egg white sours give off an unpleasant aroma once they sit and warm up, so using the oils of a citrus peel, bitters, or an atomized spirit ingredient will cover any unwanted aromas that egg white cocktails bring.

3. DON’T SKIMP ON THE BASE SPIRIT:

Use premium, fresh ingredients for every component in the recipe—especially for the base spirit. It’s a straightforward rule, but a vital one. It’s also important to consider the ABV—we recommend a bottling that’s at least 43-45% ABV, as the sour will benefit from the nuanced flavor that the spirit adds.

4. DIAL-IN YOUR TECHNIQUE:

It’s impossible to make the perfect sour without proper technique. Using a jigger is the best way to ensure that each pour is accurate, and it’s key to always start building the sour by measuring the syrup first. As for shaking technique, keep in mind whether your sour is served up, or over ice. If up, shake to full dilution; if over ice, slightly under-shaking will ensure that the sour doesn’t become over-diluted halfway through the drinking session. For sours that require an egg white, don’t forget the vigorous dry shake (without ice) to emulsify the egg white cocktail before the wet shake (with ice). To serve, this mix should also be fine strained to remove any overly aerated foam and ice chips. This method ensures that your egg white sour is silky smooth, perfectly diluted, and ready for sipping.

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ADVANCED MIXOLOGY

DRINK WELL

“We designed

this product with bartenders in mind, as they value efficiency, knowledge, and leadership.” -DRAGOS AXINTE, CEO OF NOVO FOGO

POSITIVELY BRAZIL Bartenders Embrace an Agricultural Spirit

By Joseph Luparello

With nearly 500 years of tradition and history as Brazil’s national spirit, the cachaça category has developed into a hugely diverse constellation of producers throughout the country. Novo Fogo Cachaça is the ecologically sound, award-winning spirit handcrafted in small batches at the company’s carbon negative, zero-waste distillery. Novo Fogo produces USDA-certified 100% organic cachaças at its distillery in the small town of Morretes and is one of the true passionate advocates for sustainable practices in the spirits industry. The distillery and sugarcane fields are situated in the heart of the largest protected patch of Brazil’s Atlantic Forest, where the coastal mountains meet the ocean. Novo Fogo distills fresh sugarcane juice

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into rum’s older cousin using methods that exercise environmental and human sustainability first and foremost. “Cachaça is an agricultural spirit in that it is produced from the juice of an unprocessed plant,” says Dragos Axinte, CEO of Novo Fogo Cachaça. When you taste cachaça, you’ll experience flavors that emanate from the place where the sugarcane was cultivated, without any additives or cooking or alteration. It tastes raw and alive, like other plant-based spirits (e.g., agave spirits, unaged brandies like pisco and singani, or eaux de vie). And for bartenders who care about beverage production as a matter of sustainability, the farming and cultivation methods for sugarcane make a big impact for the earth and on the final distillate.”

discover the

missing drink

LYRE’s NON-ALCOHOLIC classic Margarita

Lyre’s award winning range of non-alcoholic spirits are quietly changing the way the world drinks. How? By giving drinkers and non drinkers alike the freedom to drink their drink, their way. Explore the unparalleled range of drinks that can only be made with Lyre’s Non-Alcoholic Spirits at Lyre’s.com

STAY SPIRITED. MAKE IT A LYRE’S.

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DRINK WELL

The newest addition to the collection is a highproof, 43% ABV, silver cachaça, delivered in a one-liter bottle designed specifically for the bar community. Novo Fogo Bar Strength Silver Cachaça has been reformulated to let the service industry discover the rare intersection between high-quality spirits and cocktail menu costs. The bottle re-design features a smaller, circular footprint, taller neck, and a slimmer midsection that fits ideally in the well and is easier to handle throughout busy shifts. “We designed this product with bartenders in mind, as they value efficiency, knowledge, and leadership,” notes Axinte. “The new Silver 1-liter bottle offers the ergonomics and economics to become a bartender’s favorite, while also serving as a flagbearer of cleaner business practices in our industry.” One year of rest in chemically-inert stainless steel tanks yield the intensified tropical fruit flavors of banana, lime blossoms, and passion fruit. These characteristics valiantly take the lead role in a broad range of cocktails, from sours to tiki drinks, and twists on classics. In addition to its practical benefits for bars and bartenders, Novo Fogo Bar Strength Cachaça is meant to be an exceptional distilled spirit with a minimal environmental impact, regardless of how far it travels from Brazil to its destination in a cocktail.

Batida Tropicalia

Created by Navy Strength, Seattle INGREDIENTS

1 oz cacao-infused Novo Fogo Bar Strength Cachaca ½ oz Select Aperitivo 1 ½ oz lime juice ½ oz strawberry syrup ½ oz coconut cream ½ oz condensed milk PREPARATION

Blend with ice and garnish with a bouquet of fresh mint and a lime wheel.

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Considering its practices of waste minimization, organic production, management of forested land, and the purchase of carbon offsets, it’s clear to see Novo Fogo absorbs more CO2 than they emit. The company also keeps the global supply chain in mind, noting how other companies are instrumental to bringing its new product to the market. Designing Bar Strength Silver Cachaça offered Novo Fogo an opportunity to understand and take responsibility for the indirect carbon footprint of these upstream and downstream companies as well. Through Novo Fogo’s offsets provider partner, Native, the company’s carbon offset purchases financially support a project that provides water filters for 2,000 coffee-growing families in Honduras, eliminating their need to cut and burn trees for boiling water. This helps preserve the fragile local forest habitat, which satisfies two key values of Novo Fogo’s sustainability foundation: carbon management and forest preservation. We’re trying to be leaders in the cachaça category by growing it responsibly,” shares Axinte. “For us, that means farming organically and using production methods that aren’t detrimental to the environment, treating our community and employees well, reducing and offsetting our entire business’s carbon emissions, and being hyper-focused on sourcing Brazilian wood barrels from legal and sustainable sources. In all these areas, cachaça has the potential to be an emissary of doing business positively Brazil, by producing delicious things while taking care of people and prioritizing environmental conservation. Just a fraction of Brazil’s cachaça production is exported from the country, so there is a lot of room for more people outside Brazil to discover and fall in love with it!”

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

AMPED UP

F lavors By Michael Tulipan

Caorunn Highland Strength Gin Amps Up Both Flavor And Abv For A New CocktailFriendly Spirit

aorunn Highland Strength takes the original awardwinning Caorunn (pronounced ‘ka-roon’) Gin recipe and amps up both the flavors and the ABV to create a cocktailfriendly new spirit now available in the United States. Founded in 1824, the Balmenach Distillery in the Scottish Highlands has long been associated with excellence in whisky production. Taking inspiration from the bounty of herbaceous plants found around the distillery, the team set about creating a unique small batch gin marrying five Scottish botanicals with more traditional ones like angelica root, coriander seeds, and juniper, establishing Caorunn Gin in 2009. In celebration of the gin’s tenth anniversary, the brand offers a new expression with bartenders in mind.

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“Many UK gin brands are exploring Navy Strength or higher ABV expressions due to their versatility for mixing and enhanced botanical flavor,” says Lynne Buckley, brand manager. Caorunn Gin’s new Highland Strength weighs in at a bold 54% ABV and is currently being debuted in the United States. The base for both gins include the namesake rowan berry (Caorunn in Gaelic), bog myrtle, heather, dandelion and coul blush apple. The two most prominent botanicals to Caorunn’s flavor profile—aside from juniper—are the rowan berry, which thrives on hills and rocky, peaty soil adding bitter notes, and Coul Blush apple, a dessert apple unique to northern Scotland, bringing a crisp acidity and clean, sweet taste to the gin. Each botanical is hand-foraged and all can be found within a short walk of the distillery. The slow distillation process utilizes the world's only operating Copper Berry Chamber, which was built in the 1920s to extract essential oils as a base for perfumes. Today, it serves to extract maximum flavor from the botanicals.

Gin Master Simon Buley says of the ABV, “I find the higher the alcohol content, the quicker the alcohol evaporates in your mouth, leaving the botanical flavors prominent on your palate.” The resulting gin has a peppery, fruity, and herbaceous flavor profile but retains strong juniper characteristics. “Working with a higher strength ABV gin allows the flavors to be carried through stronger and for longer,” says brand ambassador Stuart Baxter. “This helps ensure a more prominent drink with a wider range of dilution and therefore a wider range of flavor profiles.” Try Caorunn Highland Strength on its own or paired with Fever-Tree Indian Tonic. For more inspiration, mix it with high quality bitters, vermouths, and fortified wines like sherry.

JOIN THE

IF YOU WOULD LIKE TO JOIN THE CHILLED 100, EMAIL OUR NATIONAL DIRECTOR, WENDY HODGES AT WENDY@CHILLEDMAGAZINE.COM TO LEARN THE BENEFITS OF BECOMING A MEMBER, OR VISIT CHILLED100.COM.

If you are a working bartender passionate about the craft of making cocktails, the Chilled 100 is the place for you. 2

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ADVANCED MIXOLOGY

THAT'S THE SPIRIT

E L E VA T E D F L AVO R S By Michael Tulipan

DRUMSHANBO GUNPOWDER IRISH GIN WITH SARDINIAN CITRUS ADDS ANOTHER LAYER OF FLAVOR TO COCKTAILS.

Drumshanbo Gunpowder Gin founder PJ Rigney continues to push boundaries with his latest creation, which adds the unique characteristics of the Sardinian citrus monstruosa, one of the rarest citrus fruits on Earth, to its award-winning recipe.

and Italy. However, when Rigney traveled to Siniscola on the island, he immediately felt at home thanks to the residents’ warm welcome, which reminded him of the famous Irish hospitality of his own country. He also came to appreciate the area‘s unique citrus monstruosa. Known colloquially as “sa pompia,” this fruit is used there in everything from jams and preserves to candies to liqueurs. Ever the innovator, Rigney decided to make a gin this one-of-a-kind fruits, and of featuring ingredient.

The original Drumshanbo Gunpowder Gin is well known for the unique blend of botanicals that Rigney curated after traveling across Europe, Asia, and Africa. The new gin “Ripe summer builds on that legacy, taking inspiration from his discovery of course anything from the The new expression of the native citrus fruit of Sardinia citrus family will elevate Drumshanbo offers bartenders to add another layer of flavor to his signature spirit. “What is those smooth, zesty notes.” a versatile ingredient for both classic and modern cocktails so unique about Drumshanbo or to be enjoyed over ice with a premium tonic and Gunpowder Irish Gin with Sardinian citrus,” says Rigney, “is that this is an addition of one extra botanical to the garnished with a wedge of fresh red grapefruit. “The layers of fresh citrus in Drumshanbo Gunpowder Irish existing recipe rather than a new flavor.” Gin with Sardinian citrus work especially well with The lush rolling green hills of Connacht in the west of fresh fruit juices,” says Rigney. “Ripe summer fruits, and of course anything from the citrus family will Ireland may be a far cry from the craggy interior of elevate those smooth, zesty notes.” Sardinia perched in the Mediterranean between Spain

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SAME CITY

NEW VENUE

JUNE 14 & 15 | INDUSTRY CITY, BROOKLYN

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ADVANCED MIXOLOGY

BRAND SPOTLIGHT

THE ENDEARiNG TASTE OF

DUTCH CULTURE

By Michael Tulipan Family-owned spirits producer Boomsma may be best known for its award-winning genever, but the company also offers a wide portfolio of liqueurs, bitters, and a new dry gin. Now overseen by fifth generation brother and sister Chantoine and Saskia Boomsma, the company has become a powerhouse by bringing a taste of Dutch culture to the world.

Explore A Multigenerational History Of SpiritsMaking With The Boomsma Family

Boomsma was founded by Dirk Boomsma in 1883 in the small northern Dutch town of Leeuwarden. His son Jodocus expanded the company’s interests throughout the entire Netherlands, and despite the Second World War and its aftermath, Boomsma continued its strong growth. The focus shifted to exports in the 1980s under the fourth-

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generation leadership. The fifth generation has overseen continued expansion and innovation in the 21st century. Boomsma has been exporting genever to the United States for more than thirty years. “We were one of the first genevers on the market in the United States after prohibition and it's still made with the original recipe,” says Chantoine Boomsma. Genever—derived from the Dutch juniper berry— has a long history of being used in cocktails in the United States. Boomsma estimates around one quarter of all cocktail recipes in the 19th century featured genever. Part of the appeal of genever is the more complex, sometimes funky flavor profile. Unlike gin which can be made anywhere and is produced from a single type of alcohol, genever must use at least two types of alcohol, first a grain distillate, then a malt spirit and oftentimes a third. Genever also enjoys protected status and can only be produced in parts of the Netherlands and Belgium. “Our genever is traditional, you’ll want to use it for your classic cocktails,” Boomsma says.

Two types of genever exist, jonge (young) or barrel aged oude (old). For its Old Genever series, the company ages in American ex-bourbon, port, and Bordeaux barrels. “We don't want to have too much of the wood characteristics in there,” Boomsma says. The range features genevers aged 1, 3, 5 and even 10 years. The company’s newly launched dry gin differs from other gins thanks to the use of herbs also found in its Beerenburger liqueur, including orange peel, angelica, licorice, blessed thistle, gentian and more. The herbs are macerated for 24 hours before distillation in their new copper pot stills. Boomsma suggests enjoying the dry gin together with a premium tonic for the ultimate gin and tonic. “It’s a very accessible gin,” he says. Bitter liqueurs make up another key part of the company’s heritage and remain rooted in tradition. Beerenburger, a Frisian herb bitter, dates to the company’s founding in 1883 and the recipe, which utilizes 14 herbs steeped for at least two months, remains unchanged today. The vibrant green Claerkampster Clooster Bitters is a fivecentury old recipe made with 17 herbs. “Our Dutch bitters are very accessible,” Boomsma says, “versatile enough for mixing but also good for neat drinking, which is something I would have bartenders keep top of mind.” Boomsma suggests using the bitters in place of amaros or vermouths for creative takes on popular cocktails like the Manhattan. BCI Bonnete is the United States importer of the Boomsma line of spirits. For more information, visit www.bonnete.com.

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SHAKING AND STIRRING

TORABHAIG SINGLE MALT SCOTCH The first whisky distillery to be built on the Isle of Skye in 190 years releases its second expression of four from its Legacy Series of Single Malt Scotch Whiskies. Named after the steam that flows down the side of the distillery in Teangue, Allt Gleann is bottled in small batches at 46%, drawn from no more than 30 casks.

NEAT OR ON THE ROCKS INGREDIENTS

1 oz. Torabhaig Single Malt Scotch Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Stir. Serve.

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LAUNCHES

BLACK INFUSIONS DARK CHERRY Made from only two ingredients, dried cherries and vodka, the spirit offers a balance of rich jammy fruit and acidity. Using a combination of Bing and Rainier cherries grown in California, Black Cherry is simply made but wildly versatile at 60-proof, made without artificial sugars, flavors, or colors.

DARK CHERRY MANHATTAN

VILLAGE GARAGE VODKA Bennington Vermont natives Matt Cushman and Glen Sauer were inspired by the land their families farmed for over eight generations when opening Village Garage Distillery in 2021. Head distiller Ryan Scheswohl redefines Green Mountainmade spirits by using local grains and water to produce the distillery’s Village Vodka.

VILLAGE SAUER

INGREDIENTS

2 oz. Black Infusions Dark Cherry Vodka 1 oz. rye whiskey 3 – 4 dashes Angostura bitters Orange twist (for garnish)

PREPARATION

Add ingredients to a mixing glass filled with ice. Stir until well-chilled. Strain into chilled Martini glass garnish with orange twist.

2 oz. Village Vodka Fresh juice ½ lemon ¼ oz. Vermont maple syrup ½ egg white Hard shake with ice. Serve in chilled coupe. Garnish with splash of bitters.

EL LUCHADOR TEQUILA Tequilero David Ravandi, founder of 123 Organic Tequila, takes inspiration from two of Mexico’s cultural icons— artisanal tequila and the famed lucha libre masked wrestlers with his new collection of El Luchador Tequilas. Born from blue agave grown in the highlands of Los Altos, the four expressions include Blanco, Reposado, Anejo, and Distill-Proof Blanco Tequilas.

SANTO CONTRA LOS ZOMBIES INGREDIENTS

2 oz. El Luchador Blanco Tequila 110 Proof ¼ oz. D’Aristi Xtabentún Liqueur ½ oz. orange liqueur 2 oz. fresh orange juice 1 oz. fresh lemon juice ½ oz. fresh pomegranate juice

KAH EXTRA ANEJO The ultimate sipping tequila, Kah Tequila releases its first premium aged expression showcasing master distiller Arturo Fuentes’s dedication to coaxing out higher levels of complexity in the agave. Matured a minimum of three years, the result is an unforgettable distinctive aged spirit with abundant agave characteristics and flavor but with an assertive oak profile with hints of sweet spice, vanilla, honey maple, and caramel.

NEAT INGREDIENTS

2 oz. Kah Extra Anejo Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Serve.

J. RIEGER & CO. Launching its limited-edition Sporting Kansas City Whiskey Label, the distillery originally founded in 1887, is dedicated to the city that supports and inspires them both. The signature blend of straight bourbon, rye, and light corn whiskeys with just a hint of sherry is the third annual edition of the collaboration.

HORSEFEATHER INGREDIENTS

1 1/2 oz. Rieger’s Kansas City Whiskey 4 oz. Ginger Beer 4-5 heavy dashes Angostura bitters Lemon wedge (for garnish) PREPARATION

Combine Kansas City Whiskey and ginger beer in Collins glass with ice. Float Angostura across the top. Garnish with a lemon wedge.

PREPARATION

Serve over crushed ice in a Hurricane glass, garnish with an orange slice and a pineapple leaf.

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WHISKYMAKERS FOR WHISKY PEOPLE @MARUSSIABEVERAGESUSA I M P O R T E D B Y M A R U S S I A B E V E R A G E S U S A | C E D A R K N O L L S , N J | P L E A S E D R I N K R E S P O N S I B LY

If there is one thing to be learned from mixing, it’s that tried-and-true flavor combinations can still be the essence of creativity. And where flavor is concerned, most people will agree that two are better than one. Where would we be without apple and cinnamon or tomato and basil? Keeping on point with today’s hottest flavor trends, our favorite spirits brands are launching bold combinations, with exciting ingredients spurring bartenders across the globe to deliver even more flavorful masterpieces. Combining ingredients for a sensory taste experience is central to the annual flavors issue of CHILLED along with a look at new combos influenced by different regions, cultures, and history. Throughout these pages we explore liquid pleasures in simple combinations and savor the moments they inspire. Teaching us a thing or two about collaboration, our cover duo, countrymusic artist Thomas Rhett and his cousin Jeff Worn introduce Dos Primos (Spanish for “two cousins”) Ultra-Premium Tequila. The cousins combine a love of family and the things that matter most with expertly crafted tequila, proving, once again, that two heads are better than one.

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By Victoria CeCe | Photo by Grayson Gregory

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TO THE

MUSIC AND TEQUILA RHYME BETTER THAN YOU THINK. AND THOMAS RHETT AND JEFF WORN ARE SHOWING US JUST HOW.

AND HIS COUSIN Dos Primos tequila is an ode to the good life. To Thomas Rhett and Jeff Worn, that means spending time with family and friends, savoring all the small things. These small things are what gave way to a bigger business idea for this cousin duo. “A few years ago, we were in Telluride with our families when the idea came about pretty organically as we were doing a tequila tasting. It was almost like a light bulb turned on for both of us,” says Thomas Rhett. The two cousins always wanted to go into business together but weren’t trying to force it. The idea of Dos Primos came to them wholesomely, just like family. It’s no wonder where the tequila got its name— Dos Primos means ‘two cousins’ in Spanish. The quality of Dos Primos isn’t only in the family bond behind it. Both Thomas Rhett and Jeff Worn knew from the start that they wanted to produce a premium tequila that emphasizes the land and traditional methods. Jeff Worn, who owns the South Georgia Pecan Company, has a serious love for the earth and the magic it gives us. “I have worked in the Ag space my entire life shelling Pecans,” says Jeff Worn, “so the agricultural aspect of the Agave combined with the processing part of actually making the tequila was a perfect fit for me.”

businessman—an impressive combination might we say. “We’re both perfectionists and are committed to having our names on the best product possible,” says Thomas Rhett, who was ACM’s 2021 Artist of the Year. Handmade is the name of the game for Dos Primos. From the hand-harvested blue agave to the hand-applied fabric labels, craftsmanship remains central throughout the entire tequila-making process. To Thomas Rhett, this process isn’t a far cry from music-making. “As crazy as it sounds, creating a tequila and making music have a ton of similarities. I’m obsessed with the details and creative process for both. Not to mention, both require a ton of patience and trial and error.” You may be wondering—so how does this tequila taste? With Thomas Rhett giving the same dedication to his tequila as he does his music, you might assume that Dos Primos is pretty darn smooth. And it absolutely is.

Dos Primos is clean and easy to drink, great in any cocktail or over ice. The Blanco is fresh and herbal, while the Reposado is bold with notes of vanilla and oak from bourbon barrel aging. The best way to enjoy either expression? We asked the cousins for the answer. “Dos and soda with an orange or Enter the González family. A fourth- lemon/lime is my go-to cocktail for the generation tequila producer located in the Blanco. For the Reposado, I drink it on the highlands of Jalisco, Mexico, the birthplace rocks with an orange slice, as I would a of tequila. The González family knows bourbon or scotch,” comments Jeff Worn. a thing or two about distilling tequila, “A lot of the time that I am enjoying a drink, using traditional methods, and blending it’s on a boat or our farm, so it needs to be techniques to create immaculate tequila easy.” from hand-harvested blue agave. They worked scrupulously with Thomas Rhett And easy drinking is what Dos Primos and Jeff Worn to craft a tequila that makes is all about. It’s a tequila for everyone, everywhere, a beverage to celebrate one for easy sippin’. thing—togetherness. “I’m excited for people But what stands out most about Dos to share a bottle with friends, sip it around Primos is how artisanal it is. This comes a bonfire or enjoy it on a fishing trip or at a as no surprise. There’s a major standard tailgate concert,” says Thomas Rhett. “Dos of perfection behind the brand. You have Primos is about unwinding and enjoying the a country music superstar and a savvy people and things that really matter in life.” CHILLEDMAGAZINE.COM

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Mixable and Memorable WINDSOR WHISKY APPEALS TO A NEW GENERATION OF SAVVY WHISKY DRINKERS.

the flavored whisky category for Black Cherry as an approachable offering for millennial male and female consumers to be enjoyed neat or mixed in a delicious cocktail.”

One of the top-selling Canadian whiskies in the United States, Windsor, was created in Alberta, Canada, at the award-winning Alberta Distillers LTD.

Above all else, mixologists should know how firmly Windsor stands by its products. They offer authentic whiskies they confidently recommend to their friends and family. “We love Windsor straight, or on the rocks. This allows for the purest iteration of the spirit with a touch of rye,” says Reilly. “However, this is a great whisky for mixing as well. Windsor also makes a compact and lightweight 750ml traveler pack that is perfect for taking outdoors, making it easy to sip, serve, and share!”

Windsor is made with fresh glacier water directly from the Rocky Mountains, distilled from the finest locally sourced prairie grains, and aged in exbourbon barrels. Distilling Windsor in Alberta grants a significant advantage because the environment undergoes temperature fluctuation between the summer and winter months. As a result, the whisky can easily breathe through the barrel, and the aging process is enhanced. What is left is an exceptionally smooth and easy-drinking whisky, available in its flagship Windsor Canadian and Windsor Black Cherry. Windsor Canadian boasts a light, delicate flavor, and bright gold color. As the nose picks up on fruity aromas, the palate encounters a peppery spice, tied together with a light, caramel, dry vanilla finish. Windsor Black Cherry contains the same base whisky with rich black cherry notes. Exploring the inspiration for black cherry flavor, Kathy Reilly, vice president of marketing and innovation, explains, “Flavored whiskies have been gaining popularity for years among consumers who are looking to experience new and familiar flavor profiles. We saw an opportunity in

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For those bartenders searching for their next favorite flavor combination, Windsor’s spicy finish mixes well with a variety of syrups, spices, and citrus fruit. “Windsor is crafted using two different pot still rye whiskies in the blend to create a nice spicy finish that lends itself to mixing with ginger,” shares Reilly. “The black cherry profile in Windsor Black Cherry makes a fantastic Manhattan.”

“WE LOVE WINDSOR STRAIGHT, OR ON THE ROCKS. THIS ALLOWS FOR THE PUREST ITERATION OF THE SPIRIT WITH A TOUCH OF RYE.” - KATHY REILLY, Vice President of Marketing and Innovation

Windsor Manhattan INGREDIENTS

2 parts Windsor Canadian 1 part sweet vermouth 2 dashes Watkins aromatic bitters PREPARATION

Combine ingredients with ice and stir until chilled. Strain into a cocktail glass and garnish with a cherry.

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SIDE BAR: MOONSHINE PICKLES

OLE SMOKY DISTILLERY IS BRINGING BACK THE PICKLEBACK

One of the nation’s most awarded and fastestgrowing spirits companies, Ole Smoky Distillery, is a proud producer of the notorious high-proof liquor, moonshine. The Tennessee born-and-bred distillers at Ole Smoky are revolutionizing the way modern moonshine is both marketed and mixed with. Moonshine-based cocktails and countless beerpairing options are bringing this revamped spirit into a category of its own all thanks to East Tennessee’s first federally licensed distiller. When Mason Engstrom, the vice president of on-premise for Ole Smoky Distillery, first met his fellow distillers eight years ago, he asked them how they chose to drink their moonshine? “Each one told me they’d most often drink moonshine straight as a shot with a beer, or sometimes even dropped right into a beer. So that’s how I’ve been mostly drinking Ole Smoky ever since. There is nothing better than a chilled shot of Mango Habanero Whiskey with an icecold beer. Or a shot of our Blackberry Moonshine dropped right into a pint of light beer. It’s kind of a twist on the traditional Boiler Maker—a shot of whiskey dropped in a beer. We have found out that many of our flavors work great with different styles of beer.”

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Dill Pickle Martinis, Bloody Mary garnishes, and the ever popular Pickleback shots are just a few of the ways to enjoy Ole Smoky’s prized product. Bartenders love Moonshine Pickles because of the excitement they create and how many different uses there are for them. The high-quality dills soak up the ‘shine, and the ‘shine takes on a delectable pickle flavor. Use the Moonshine Pickles juice for a Pickleback shot with a kick!

As far as whiskey and beer pairings go, Ole Smoky Whiskey flavors are versatile and easily consumed straight, so the spirit complements a variety of beers, lagers, and ales with a flavorful and functional twist on a Boiler Maker shot. For instance, Mango Habanero Whiskey works excellently since the beer helps subdue the heat. Salty Caramel is another great pairing option because the beer reduces sweetness. Not to mention, dropping some of the fruit flavors into beer can create a shandy-like type of mixture. Ole Smoky Moonshine pairs harmoniously with other ingredients as well. “We’ve had tremendous success with our infused products including Moonshine Pickles, Moonshine Cherries, and Moonshine Peaches,” shares Engstrom. “So, we have tested a few other options at our distillery retail locations and have an exciting product ready to launch this spring: Moonshine Pineapples! These are chunks of pineapple soaked in a Pina Colada Moonshine, and yes, they are as good as they sound.” More new products from Ole Smoky to be on the lookout for are two cream flavored moonshines, Banana Pudding and White Chocolate Strawberry. These are just now gaining national distribution and have been getting a lot of attention. There is also a lot of excitement revolving around their new premium straight bourbon whiskey, James Ownby Reserve, launched into select markets in 2021.

“THERE IS NOTHING BETTER THAN A CHILLED SHOT OF MANGO HABANERO WHISKEY WITH AN ICE-COLD BEER.” - MASON ENGSTROM VP of Marketing, Ole Smoky Distillery

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Heart Flavor At the

Jameson Orange Appeals to a Growing Audience of Flavored Whiskey Fans and Curious Drinkers

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By Joseph Luparello Innovation is essential to the ongoing evolution of the spirits industry. As brands explore different expressions to attract the next generation of curious drinkers, flavor experimentation is instrumental. Especially when a distillery produces an excellent base spirit, they possess a foundation that can be naturally manipulated into a whole new sipping experience. Some will say the resulting variant is even capable of transcending its original. As such, the most prestigious names in the spirits industry are testing the versatility of their liquid. Jameson Irish Whiskey has been up to the task since 2020 with the release of its Cold Brew. After receiving outstanding feedback on the coffee-whiskey collab, they deemed it was fitting to add another selection to its core range of products. So, the Irish whiskey-makers branched out and decided to take on a citrus path with Jameson Orange—the smooth taste of triple-distilled Jameson Irish Whiskey, perfectly balanced with notes of zesty orange flavor. Jameson has always been accessible, approachable, easy-going, and easy drinking. Its new flavor takes all those key aspects to the next level by bringing in wonderful natural orange flavors. The latest innovation in the Jameson family builds on the brand's commitment to craft and taste. Bottled at 30% ABV and packed with flavor, the new release introduces a whiskey-forward, differentiated liquid with a subtle sweetness that will continue to help fuel the growing flavored spirits category.

Kevin O’Gorman, Master Distiller at Irish Distillers, believes taste is at the heart of every sip of Jameson produced. “Tripledistilled whiskey like ours involves a carefully crafted process, perfected since 1780,” explains O’Gorman. “Jameson Orange builds on that craft, and we are incredibly proud to share this exceptionally well-balanced Irish whiskey with both existing and new whiskey fans.” “The concept behind Jameson Orange was to create a product that would appeal to a growing audience of flavored spirits fans and curious whiskey drinkers, drawing on the quality and integrity of our award-winning tripledistilled Irish whiskey,” says Sona Bajaria, Vice President of Marketing, Jameson at Pernod Ricard USA. “Citrus flavor profiles, particularly orange, have high appeal amongst spirits drinkers, making it a perfect profile to complement the smoothness of Jameson.” Jameson Orange can be enjoyed neat, on-the-rocks, and in a range of mixed drinks. It pairs harmoniously with many simple serves like Sprite or cranberry juice. It is equally delectable in a range of craft cocktails. Its signature taste and versatility give new and existing Jameson drinkers a refreshing new way to raise a glass together.

“Citrus flavor profiles, particularly orange, have high appeal amongst spirits drinkers, making it a perfect profile to complement the smoothness of Jameson.”

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FLAVORFUL AND LIVELY SPIRITS BIG FIVE RUM PROUDLY OFFERS BOLD, EXCITING, AND VERSATILE FLAVORS By Joseph Luparello Inspired by the social clubs of Havana in the 1950s, Big Five Rum is the liquid personification of the era’s laid back yet upbeat social scene. The Florida crafted spirit was conceived from its founders’ inclination to pay homage to their Cuban Heritage. Cuban Rum cocktails were a celebratory staple of the Big Five Social Clubs back then, and no one ever seemed to run out of reasons to live it up. Today, Big Five encapsulates that optimistic spirit with bold flavors and quality rum, perfect for lively cocktails. “The flavored rum category historically has been dominated by a few large players, but there’s a huge opportunity for bartenders and at-home mixologists to explore smaller brands, especially when creating craft cocktails,” says Leah Keggi, Marketing Director. “If you’re going to use a nice, aged rum in your cocktail, why not also use a nice coconut rum?” Big Five Rums Spirit portfolio features Coconut, Cafecito, Spiced, and Silver rums. The team takes pride in Big Five’s versatile flavor offerings that lend themselves to the creation of vibrant and delectable cocktails. The awardwinning rums are made from

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blackstrap sugar cane molasses sourced locally from South Florida sugar cane growers. The molasses is column distilled four times for a cleaner, more consistent product at the distillery in New Port Richey, Florida. Big Five’s most popular flavor is its Coconut Rum. At 70-proof, Big Five’s Coconut Rum can bring

a tropical vibe to cocktails that traditionally call for silver rum or can be used on its own to make a balanced cocktail. Cafecito rum is inspired by the Cuban Coffee drink and has the delightful bitterness of a rich espresso rounded out with a touch of sweetness. Hints of cinnamon and coffee enter the nose, followed

Rum Punch, 90-mile Strawberry Mojito, Lima de Coco, and Playa Mule. Perfect for patios, bucket specials, or just enjoying at home. Refreshing and easy to drink, the canned cocktails make for a great addition to happy hour when you’re too busy to mix up your own tropical drinks. Big Five celebrates the aura of Old Havana, where island relaxation intertwines with the decadent excitement of live music and late nights!

by candied coffee bean, dark chocolate, tobacco, nutty almond, caramel, and crème brulee on the palate. It’s perfect for mixing into cocktails with minimal ingredients, like a Cafecito Cold Brew! Big Five Spiced Rum features five fruits and spices for a flavorful spiced rum ideal for crafting cocktails or simply mixing with

your favorite cola. A Cuba Libre or Coquito gracefully embraces the spicy character of Big Five Spiced Rum, elevating both cocktails. The Florida rum-makers most recent innovation, canned cocktails, launched throughout select markets in mid-2021. All produced using Big Five Silver Rum, the flavors include Cuban

Big five rums spirit portfolio features Coconut, Cafecito, Spiced, and Silver rums. The team takes pride in Big Five’s versatile flavor offerings that lend themselves to the creation of vibrant and delectable cocktails.

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FLAVORS OF THE CARIBBEAN By Alana Tielmann

THE RETURN OF BACARDI'S TROPICAL RUM BACARDÍ TROPICAL SUNSET

A Tropical Take on the Hurricane INGREDIENTS

1 ½ oz. Bacardi Tropical Rum 1 oz. lime juice 1 oz. orange juice 1 oz. pineapple juice ½ oz. passionfruit syrup PREPARATION

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Combine all ingredients in a cocktail shaker with ice. Shake vigorously. Strain into a Collins glass over cubed ice. Garnish with a lime wheel.

THIS SUMMER, Bacardi is back (again) with a rerelease of its limited-edition, fruity flavored rum. “According to Nielsen, tropical flavors accounted for roughly 80% of recent flavored rum volume growth, with guava being a flavor to watch in spirits. BACARDÍ Tropical is the product of those findings,” says Lisa Phenning, Vice President Americas at Bacardi Rum. A number of tiki cocktails and tropical-style drinks include rum, so a flavored rum that plays on these characteristics brings drinks to another level.

“We are always exploring fresh and exciting ways to infuse our rums with unique and forward-thinking flavors that can be enjoyed for a multitude of life’s occasions and celebrations,” Pfenning adds. “We envisioned this flavored rum variant becoming a staple at backyard barbecues and outdoor summer concerts, and anywhere people enjoy cocktails with friends during the warm-weather season.” Bacardi continues to iterate on new flavors and expressions to stay ahead of the curve and provide consumers with offerings that excite no matter the occasion or season.

Expert and amateur bartenders can incorporate BACARDÍ Tropical into easy breezy mixed drinks or a variety of classic rum cocktails. “We recommend mixing it into a Mojito, Piña Colada, or simply with soda water,” Pfenning shares. “It is perfect for anyone embarking on a new rum journey or for seasoned rum drinkers alike.” As a versatile expression bursting with juicy pineapple, creamy coconut, and sweet guava notes, BACARDÍ Tropical Rum takes cues from its Caribbean roots, bringing a real island flavor synonymous with summertime sipping and longstanding tiki culture. “Bacardi is known for its Caribbean roots. We wanted to create a new flavored rum that harnessed those roots by creating a variant with tropical fruit flavors that would blend seamlessly into cocktails,” states Pfenning. Perfectly balanced, BACARDÍ Tropical yields a profile that allows the sunny taste to shine through but is not cloyingly sweet. Like the existing flavored rums—Limón, Lime, and Raspberry—BACARDÍ Tropical is a blend of BACARDÍ Superior white rum and all-natural pineapple, coconut, and guava fruit flavors without artificial flavors. The 40% ABV liquid is glutenfree and guilt-free, with only 107 calories per 1 1/2 ounces. Packaging is loud and lively in both color and design, with the featured fruits on the front label, and will have eyes drawn to the back bar or home bar-cart. With over 900 honors for quality, taste, and innovation, Bacardi has been named the world’s most awarded rum. Having perfected its production process and mainstay portfolio rums, Bacardi still sparks creativity in new flavor offerings for rum drinkers, as well as those new to the rum world and seeking a signature spirit.

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Flavors France THE

By Michael Tulipan

AN ALL-NATUR AL COLLECTION OF FRENCH LIQUEURS FROM HEAVENLY SPIRITS

eavenly Spirits brings the true flavors of France to the United States with its line of artisanally crafted liqueurs. Best known for its portfolio of artisanal French spirits, distributed in 38 states, Heavenly Spirits has long provided a range of unique products that have become backbar mainstays. Now, it is helping bartenders take their cocktails up a notch with new natural liqueurs from top producers in France. Owned by husband and wife team Christine and Dan Cooney, Heavenly Spirits has been the leading importer of Armagnac in the United States since 2009, and the company continues to expand the products it brings into the country. In particular, its liqueur collection is experiencing strong growth thanks to the addition of newcomers Noces Royales pear liqueur from Spiritique and Pamplemousse liqueur from Jules Theuriet. Evoking the legendary royal court of Versailles, Noces Royales translates as “royal wedding” and recalls Louis XIV’s favorite fruit, the pear, which he gifted to guests and visiting aristocrats. Christine Cooney says, “This French liqueur, noble and delicate, displays a brilliant alliance of natural pear taste entwined with a Cognac body.” The 30% abv all-natural liqueur has been crafted as the perfect balance between sweetness and acidity

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with distinct pear notes. Christine recommends Noces Royales as an after-dinner drink or to try it with Champagne for a fun riff on the Kir Royale. Pamplemousse Liqueur is a showcase for pink grapefruit and a versatile ingredient for lower alcohol cocktails at just 18% abv. “Jules Theuriet Pink Grapefruit Liqueur perfectly expresses the grapefruit’s acidulous side,” says Christine. “It is refreshing in the mouth, and it perfectly brings out the pink grapefruit’s flavors— softness and bitterness.” Another popular legacy product, Heavenly Spirits’ vanilla liqueur Artez Arvani was created a few years ago under the company’s direction. “Bartenders who desire a good consistent vanilla spirit to add to their cocktails are forced to either make their own concoction or use a vanilla flavoring,” says Dan Cooney. Artez Arvani offers a more natural alternative since it’s made with 100% Madagascar-grown vanilla beans steeped in Blanche Armagnac from Artez, a small Bas Armagnac producer. Artez Arvani is lightly sweet and can be enjoyed on the rocks as an after-dinner drink or to give a vanilla flavor to classics like the Manhattan. “The low sugar content makes it especially versatile for bartenders looking for a naturally flavored vanilla base spirit,” Dan says. As consumer tastes change and customers increasingly favor products with all-natural ingredients, Heavenly Spirits collection of liqueurs gives you another tool in your creative arsenal. Vive la France!

THE PEAR-EYE INGREDIENTS

1 oz. Noces Royales 1 oz. Furthur Rye Whisky ½ oz. Guerin Dry White Vermouth 2 dashes Orange Bitters PREPARATION

Stir and serve in a rocks glass over one large ice cube. Garnish with an orange twist.

PASTEL WAVES Created by Colin Lach @M. Moutarde, Dijon, France INGREDIENTS

1 oz. Pink Grapefruit Liqueur 1 ½ oz Rétha Oceanic Gin 1 oz. freshly squeezed orange juice 1 tsp. simple syrup 10 leaves of coriander PREPARATION

Add all ingredients to a shaker with ice, shake, strain and pour in a pre-chilled coupe glass. Garnish with grapefruit slice and coriander leaf.

ARVANI AFFOGATO INGREDIENTS

1 ½ oz. Artez Arvani Vanilla Armagnac Liqueur 1-2 scoops vanilla bean ice cream or gelato 1 cookie* PREPARATION

Scoop ice cream into a tall, chilled glass or a shallow bowl. Pour Arvani over the ice cream. Garnish with pizzelle or vanilla wafer. *Belgian-style butter waffle cookies work well, as do Italian pizzelle or even classic Nilla wafers.

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Flavorful and Mindful USI NG AUTH ENTIC I NGR EDI ENTS TO CR EATE LOW- A ND NO -A BV COCKTA I LS

Low- and No-ABV cocktails offering authentic experiences—meaning drinks just as exciting as their spirited counterparts—are wildly popular right now. It’s a trend that we believe is here to stay given the relative importance of mindful drinking these days. As a must-have menu item, many brands create tasty alternatives to boozy drinks. Monin, the century-old, family owned and operated French gourmet syrup company, creates recipes inspired by authentic flavorings that are made with the highest quality ingredients. Monin’s Low- and No-ABV collection of cocktails are great-tasting and inventive, perfect for a mindful drinking menu.

MONT BLANC INGREDIENTS

½ oz. Monin Huckleberry Syrup ½ oz. fresh lemon juice 1 oz. Blanco Vermouth 1 oz. Campari Prosecco (to top) PREPARATION

Pour all ingredients except Prosecco into a mixing glass with 2/3 ice. Shake and strain pour over fresh ice with Prosecco. Coat orange twist, fresh oregano, or thyme sprig with powdered sugar and use as garnish.

Mont Blanc (translated loosely to “White Mount”) is a prominent mountain range throughout the Alps of France and Italy. A variation of the classic Americano Aperitivo cocktail, renamed from the former Milano–Torino, and the precursor to the Negroni.

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CITRUS SNOW INGREDIENTS

1 ¼ oz. Aperol Aperitif ¾ oz. Monin Winter Citrus Syrup ½ oz. fresh lemon juice ¾ oz. egg white PREPARATION

Shake and strain ingredients into a chilled glass. Powdered sugar rim. Garnish with rosemary and citrus, sugar and use as garnish.

This tastes like a grown-up creamsicle! To get beautiful foam on top, pour the drink into a cold foamer (like the ones used for lattes and cappuccinos). This whips up nice and fluffy and then shake with ice to get it well-chilled before straining into coupe. Use aquafaba (chickpea liquid) as a replacement for the egg whites for Vegan friendly.

WINTER THAI TEA INGREDIENTS

¾ oz. Monin Winter Citrus Syrup ¾ oz. Monin Chai Tea Concentrate 6 oz. filtered water 2 oz. half & half

BLUEBERRY COBBLER INGREDIENTS

½ oz. Monin Blueberry Puree ½ oz. Monin Spiced Brown Sugar Syrup 2 oz. premium fino sherry 1 lemon wedge PREPARATION

PREPARATION

Pour all ingredients (except cream) over ice and stir. Top with float of cream. Add a blood orange and grapefruit slice with lemon grass stalk and Thai basil for garnish.

Thai Iced Tea is known in Thailand as Cha Yen meaning “cold tea.” Thai Iced Tea is commonly used to counterbalance spicy foods used in Thai cuisine.

Pour ingredients over ice in mixing glass. Shake, strain neat into a julep cup. Pack with crushed/pebble ice. Add blueberries, cinnamon stick, orange slice and mint bouquet powdered with sugar for garnish.

One of the earliest and most glamorous cocktails of the early 19th century, the classic Sherry Cobbler is seeing a strong resurgence due to the availability of quality sherry and the popularity of low abv cocktails.

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RECIPES ANGOSTURA AROMATIC, ORANGE, AND COCOA BITTERS BRING A COMPLEX COMPONENT TO COCKTAILS AND IS A MUST-HAVE INGREDIENT IN THE CLASSICS.

TRINIDAD SOUR INGREDIENTS 1 oz. Angostura aromatic bitters 1 oz. orgeat 3 /4 oz. lemon juice 1 /2 oz. rye Egg white PREPARATION Add all ingredients into a cocktail mixer and dry shake. Add cubed ice and shake again. Strain into a coupe glass.

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MARTINI INGREDIENTS 3 oz. gin 1 oz. vermouth 2 dashes Angostura orange bitters PREPARATION Stir well all ingredients in mixing glass with ice, then strain into chilled Martini glass. Garnish with lemon twist or olive.

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ESPRESSO MARTINI INGREDIENTS 1 1/2 oz. Tito’s Vodka 1 /2 oz. coffee liqueur 1 oz. brewed espresso coffee 1 /2 oz. simple syrup (1:1) 6 dashes Angostura cocoa bitters Coffee bean (for garnish) PREPARATION Pour all ingredients into cocktail shaker. Add ice and shake vigorously. Pour into chilled cocktail glass.

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NEGRONI INGREDIENTS 1 oz. gin 1 oz. sweet vermouth 1 oz. Campari 6 dashes Angostura cocoa bitters Orange twist (for garnish) PREPARATION Stir all ingredients well in ice filled mixing glass and strain into ice filled Old Fashioned glass.

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HOTSPOT

SPOTLIGHT

Cervecería La Tropical Old World Charm within Modern Miami By Bryen Dunn

Cerveceria La Tropical opened on February 19, 2021, in the heart of Wynwood Arts District in downtown Miami. The name and concept date to 1888, as La Tropical was the beer that established the Cuban beer industry, originally founded by the Blanco Herrera family on the banks of the Almendares River near a section of Havana known as Kohly. With this new incarnation, their motto is

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to put forward beer and food with Cuban soul and a Miami lifestyle of sun, fun, and rhythm.

“I designed La Tropical with the vision of it becoming a cultural community center for the city.”

“As a fifth-generation descendant of the Kohly family—who sold the land in Havana where La Tropical was built by the original brewery owners—I have made it my goal for the past two decades to resurrect the brand and bring it back to life,” says CEO Manny Portuondo.

Upon entering La Tropical, guests are greeted by regal-like columns inspired by the original entryway. Then through 10,000 sq. ft. botanical gardens, Jardines La Tropical, which houses a custommade bird cage bar inspired by the original brewery gardens. The

indoor/outdoor taproom has glass garage doors that make the space feel airy. In the taproom there’s a glimpse into the brewery through floor-to-ceiling glass windows. Patrons can enjoy tank-to-glass experience at the bar, where flagship beers are served straight from the tank into your glass, pouring the freshest beer possible. La Tropical offers an authentic brewery experience with an on-site brewing operation and taproom. The 28,000 sq. ft. facility provides plenty of outdoor and fully ventilated spaces, with a seating capacity of 800. With a brewing capacity of 32,000 hectoliters or roughly 500,000 cases of beer per year, it has become one of the largest beer producers in the state of Florida. They opened with three classic brews carefully created

by Brewmaster Matt Weintraub. La Original, a Vienna-style amber lager; Nativo Key, a suave IPA; and Gasolina, a double IPA, and plan to offer many more before year’s end. There’s also a handful of beer cocktails served. A full restaurant curated by acclaimed Chef Cindy Hutson extends her “cuisine of the sun” menu, ranging from small tapasstyle dishes to larger entrees. The Latin-Caribbean fare pairs perfectly with its beers. The clientele is quite diverse, from young professionals and musicians to families and foodies. Portuondo remarked, “My favorite type of clientele since our opening has been the recent multigenerational families who come because they have memories and personal

experiences with La Tropical in Cuba, and they want to share those with younger generations.” With sustainability at its core, Jardines La Tropical will use collected rainwater to water its gardens and spent grain from the cerveceria for fertilizer. In partnership with Fairchild Tropical Botanic Garden, a South Florida institution and botanical garden, La Tropical will help raise awareness and funds for “The Million Orchid Project” to restore nearly extinct native orchids within the South Florida environment. Cervecería La Tropical 42 NE 25th Street, Miami, Florida, 33137 www.cervecerialatropical.com

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LAST CALL

CHILLIN’ WITH

Tiffany Moon AWARD-WINNING ANESTHESIOLOGIST, DR. TIFFANY MOON, IS NOT ONLY THE NEWEST HOUSEWIFE AND FAN-FAVORITE OF BRAVO’S POPULAR REALITY SERIES REAL HOUSEWIVES OF DALLAS, BUT THE FRANCHISE’S FIRST MEDICAL DOCTOR AND FIRST GENERATION ASIAN-AMERICAN CAST MEMBER. Photo by Marcos Covos Photography

Food

I love things that are a bit spicy, and I’ve been known to carry hot sauce in my purse.

Right now

Favorite Bar

I love the music and ambiance at Mr. Misster and Round Up. I also love the bar in the back of Tei Tei Japanese restaurant.

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Three Moons Wine started as a passion project. My husband and I would take frequent trips to Napa and fell in love with wine tasting and winemaking.

Bartending Past

In college I did try bartending but was fired after two shifts because I was being too precise measuring the alcohol, which made me very slow.

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