Chilled Magazine - Volume 15 Issue 3 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

Roger Steele AND DEWAR’S DRIVE THE SPIRIT OF INCLUSIVITY

THE

CRAFT

SPIRITS ISSUE

T A H T P O P G N I L FEE ER, V E R E H W R E V E N E WH

SIP EASY. ENJOY MALIBU RESPONSIBLY.

EW!

ORK, NY.

E N I H S N U S L L A E D A H S O N

SIP EASY. ENJOY MALIBU RESPONSIBLY.

ORK, NY.

THE

BOTTLED BOND ACT RAISED IT IN

SET THE BAR. WE

P L E A S E D R I N K R E S P O N S I B LY TENNESSEE WHISKEY AND BLENDED STRAIGHT WHISKEY, 50% ALC. BY VOL. (100 PROOF). DISTILLED AND BOTTLED BY THE JACK DANIEL DISTILLERY, LYNCHBURG, TENNESSEE. JACK DANIEL’S IS A REGISTERED TRADEMARK OF JACK DANIEL’S PROPERTIES, INC. ©2022. ALL RIGHTS RESERVED.

CONTENTS

VOLUME 15 - ISSUE 3

106

Roger Steele and Dewar’s

Team up to Change the Worlds of Golf and Scotch

110

features

That Family Spirit

Mother and Daughter Craft Silks Gin

112

114

Bartenders Craft Up the Bitterness

Libération de Paris, Crafted with Care

The Absinthe Legacy

116

118

120

Bartenders Craft Cocktails with Pisco

Guerin Vermouth Crafts a Dry Red

Santa Teresa 1796 Rum Recipes

Swapping Spirits in Classics

Something New in Vermouth

Crafting Classic Cocktails

126

Hotspot Spotlight

Tao Asian Bistro & Lounge Connecticut

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French Savoir Faire

122 Recipes

The Americano Scottsdale

MADE WITH WATER ENRICHED BY PACIFIC MINERALS Create a smoother vodka soda

CONTACT YOUR CAMPARI AMERICA SALES REPRESENTATIVE TODAY

CONTENTS

VOLUME 15 - ISSUE 3

departments

Editor’s Note

14 A Message from Mike Nardelli

Bottoms Up! 16 18 20 22

Cool Bottles - The Blues Cool Cans - Can You Dig It? Anatomy of the Bottle - Baie des Trésors How to Use Flowers in Cocktails

The Locals 26 28 30 32 34 36 40 44 46 48 50

Bartender Submission - Alli Torres, Miami, Florida Bartender Submission - Jonathan Stanyard, Seattle, Washington Beverage Program Profile - Zero Proof, Zero Judgement Brand Owner Profile - James Middleton, Middleton Mixology Tequilera Profile - Ana Maria Romero, Mijenta Tequila Ask A Bartender - Kira Webster, indo Crafting Cocktails - Perfect Martini with Salvatore Calabrese Brand Owner Profile - Ekaterina Kuzmina, NEFT Chilled 100 - Garvey Alexander, Brunch God Distillery Profile - 1909, Sagamore Spirit Experience Spirited Event - Bärenjäger Honey & Bourbon and V-Twin

Special Section 59 60 62 64 66 68 70 72 74 76

Canned Craft Cocktails RTD Pioneer - Merrilee Kick, BuzzBallz Next Level RTD - Spirit of Gallo The Real Deal - Bacardi Launches Rum Canned Cocktails The Royal Treatment - Mimosa Royale Doing What Tastes Good - Pernod Ricard Enters RTD Space The Proof is in the Can - Sagamore Spirit Turns to Bartenders All About Convenience - Lolea Sangria A Healthy Way - Canteen RTDs It’s All The Buzz - Buzzbox

Advanced Mixology

54 56 80 82 84 86 88 92 96 98 100

Drink In History - The Long Island Iced Tea Food Know How - Green Bell Pepper Juice Riff on a Classic - Drink in the Tropics Mixing with Prosecco Add a Little Fun, Guinigi Always Classic - Cinzano Add A Splash - Zonin Prosecco Elevates - Fiol Keep Things Light - Luna Nuda Brand Spotlight - Bacardi Tropical Brand Profile - Riga Black Balsam

Mix It Up

24 52 102 128

Behind the Flavored Whiskey Bar Celebrity Sips - Grace and Frankie Shaking & Stirring - Launches Last Call - Chillin’ with Caroline Aaron

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CHILLED VOLUME 15 ISSUE 3 JUN/JUL 2022 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA.

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VOLUME 15 - ISSUE 3 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 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, Victoria CeCe, 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 Nardelli, Daisy Clark, Tyler Zielinski, Richard Fri ART DEPARTMENT Brittany Trayah, Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY Cover Photo by Arielle Gallione 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 3 ©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.

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ThE virginia rye whisky PROUDLY DISTILLED BY HAND IN COPPER POT STILLS IN THE ROLLING FOOTHILLS OF THE BLUE RIDGE MOUNTAINS

EDITOR’S

Letter “Intelligence without ambition is a bird without wings.” — Salvador Dali We all have to start somewhere. My “somewhere” was at a bar on the Venice Beach boardwalk, a place I’d service ten bar seats and eight tables and where locals and tourists flocked for brunch to test their limits with the $3 Bloody Mary and Mimosa special. The locale and volume created a prime opportunity for those short on cash and full of audacity to dine and ditch; this would typically take place during a rush while I had my back turned to ring in a large order or while I was grabbing a to-go box from the back. By the time I noticed their absence, my guests had successfully escaped and had become lost in the sea of daily boardwalk visitors. After the first few occurrences, I decided this wasn’t going to happen again on my watch. I invested in a new pair of black, dress code approved Nike running shoes; I was ready. The next shift when someone ran out on the bill, I chased them down the boardwalk and nabbed them somewhere between the snake lady and the acrobatic street performers and got them to return and pay. Thinking back on that moment in my bartending career, I needn’t have wasted my time. They didn’t tip me when they settled their bill, and my valiant attempt disrupted my service. I realize now my time would have been better spent paying attention to the paying guests who would return. Hospitality is the bedrock on which we build our craft. My greatest mentors have always displayed that and have continually shown that there’s room for all of us to succeed. Bartending truly requires a multifaceted skill set that extends beyond cocktail creation and can take getting experience at numerous establishments to build. I have found that the moment you feel yourself operating on autopilot and are no longer learning, it’s time to move on. I may have retired the black Nikes but the skills I’ve gained will stick with me for life.

Mike Nardelli

Mike Nardelli is an award-winning mixologist with over a decade of experience. His cocktails have been featured far and wide at numerous venues such as Art Basel, South Beach Wine & Food Festival and Bar Convent Brooklyn and in the media in SOMM Journal and on CW Morning News. He is currently the U.S. Brand Ambassador for Licor 43.

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Outside of the beverage industry, Mike can usually be found enjoying the outdoors with his wife Shirin and son Enzo. He looks forward to making his contribution toward the growth and brand recognition of Licor 43 and Zamora Company USA.

BOTTOMS UP!

COOL BOTTLES

THE BLUES

LATIN GIN

The sculptural design of the Latin Gin bottle, available in red, pink, dark and light blues, is crafted from extra-fine flint glass (the most premium in the world) evokes the opulence of the Art Deco era. Created by El Salvador native and co-founder Ivania Sher, Latin Gin is crafted from a female and worldly perspective. Four distinguished expressions including Latin Spice, Latin Lover, Latin Secco, and Latin Beach.

WATERFORD WHISKY

As the largest producer of organic malt whiskey in the world, Waterford Whisky is all about traceability. Every detail about the origins of its whiskies is shared—from agricultural data to information on the production process— using the Téireoir Code found on each bottle. Gaining a deeper understanding of traceability and provenance within a whisky, drinkers can experience Waterford from soil to cask.

SAINT LUNA

One of the few LGBTQ+ owned spirit brands, Saint Luna is a locally sourced, charcoal filtered moonshine handcrafted in small batches. The award-winning moonshine is an amazing piece of American history made premium. Balanced and provocative; Smooth yet edgy. The bottle design highlights a crystal clear and pure, luminary liquid.

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@redwoodempirewhiskey

A Distinct Californian Whiskey Rooted in Sonoma County, our whiskeys utilize water from the nearby Russian River aquifer in combination with best grains. Partnering with like-minded distilleries across the nation, we hand-select older barrels to complement our own local expressions. We now have the largest rick house in California, with each barrel aging in the cool, foggy mornings and evenings in the region that inspired our name. The result is, consistently complex, bold, and distinctly Redwood Empire Whiskey.

BUY A BOTTLE AND WE’LL PLANT A TREE!

BOTTOMS UP!

COOL CANS

CAN YOU DIG IT?

KIM CRAWFORD ICED TEA WINE SPRITZ

Wine and tea blend made from real tea and New Zealand’s Sauvignon Blanc, in two fun flavors, Lemon and Peach. Packaged in bright and refreshingly designed cans, the spritz is a perfect summer sipper leveling up the ready-to-drink space.

SVEDKA TROPICS TEA SPRITZ

Combining SVEDKA Vodka with real tea, sparkling water, and natural tropical fruit flavors, Tropics is an easy-to-sip hard seltzer available in three bold, bright flavors including Pineapple Guava (infused with green tea), Raspberry Kiwi and Orange Mango (both infused with black tea) packed conveniently to go where the party is.

BUZZ TEA

Four-time winner of the industry’s Impact Hot Brand Award and Top 100 Beverage Company, Geloso Beverage Group releases Buzz Tea in three flavors, Original, Half & Half, and Peach. The canned hard iced tea contains 6.5% alcohol with reduced carbonation for a clean refreshing taste. The cans design is a play on the brands social media and texting campaigns, which is a major part of the brand’s personality.

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BOTTOMS UP!

ANATOMY OF THE BOTTLE

A NEW VISION in Rhum

A terroir driven Agricole rhum, Baie des Trésors is the pure and artistic expression of the French Martinique. It is made without any artifice or additives, molasses or caramel. The color is natural, and so is the taste.

THE RIGHT OAK BARRELS

Aging this rhum in small, French Oak casks creates a well-balanced flavorful rhum expression that is uniquely frank with delicate notes of vanilla and a smoky, mineral tone. Allow yourself to be taken aboard this vessel, heading for distant horizons.

MORE THAN A NAME, a protective

bay on the northeast coast of Martinique, abutting the Caravelle peninsula, was named by its reputation as a safe hiding place for Caribbean Pirate ships and the treasures they held.

TASTING NOTES

SINGLE PLOT RHUMS As one

of the largest and oldest landholders on the island of Martinique, the terroirs of Galion are giving rise to very different rhums. Some inland plots receive nearly two meters of precipitation each year, while others on the Caravelle peninsula receive barely half a meter.

Aromas of dried and candied fruits, with hints of vanilla wood. Silky and soft on the palate with generous notes of roasted fruit and dark chocolate. Finishes with lots of roundness and fresh grassy cane notes. Great length in the mouth.

PURE SUGAR CANE RHUM AGRICOLE Rhum Agricole is

FRUITS OF A SPECIFIC TERROIR A little further

inland, and a little higher up on the land, are the plots near the Habitation Dufferet. On these exposed slopes, the canes receive generous rain, resulting in prosperous, rich, and juicy plants. This cane juice gives birth to round rhums, generous and full of sweetness.

rare by nature (only 5% of all rum). It comes from distilling freshly squeezed, fermented cane juice (vesou). The remarkable quality of the rhum is the result of a long and meticulous process that includes selecting fresh sugar cane, precise, singlecolumn distillation, and masterful aging techniques.

MAPPING MARTINIQUE The unique bottle design reflects the terrain of beautiful Martinique Island.

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OLE SMOKY & BBQ ®

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

HUNCH PUNCH COOLER

1.5 oz. Ole Smoky® Hunch Punch Lightnin’ 3 oz. Lemonade .25 oz. Lemon-Lime Soda .25 oz. Cranberry Juice Shine Responsibl�®

SCAN FOR

COCKTAIL RECIPES

@OLESMOKY

BOTTOMS UP!

HOW TO

HOW TO USE FLOWERS IN COCKTAILS Photos courtesy of Hearth and Hill

ocktails that incorporate flowers are instant crowd-pleasers and become beautiful, warm-weather favorites. Common uses of flowers in cocktails are dried flowers that can be infused in simple syrups or honey or included as teas. Florals can be used as either a primary stand-out ingredient, a complementary secondary component, or a garnish. Bar manager Daisy Clark of the award-winning, family-owned, and operated Hearth and Hill in Park City, Utah, uses floral-infused honey syrup and hibiscus crystals to create the lovely Lavender Margarita on the menu. “It’s natural but stand out magenta color is often eye-catching and draws attention,” she says about the drink. We asked Clark about mixing flowers in cocktails.

STEP 1

STEP 2

STEP 3

CHOOSE YOUR FLOWER “We especially love lavender in ours!” says Clark. Choose from flowers such as hibiscus, lavender, jasmine, chamomile, dandelion, or butterfly pea flowers. Once you choose, infuse flowers in equal parts honey (or your choice of sugar) and water. Bring mixture to a boil and allow to simmer for up to three hours. Cool, and sift off flowers. Refrigerate and keep as you would a syrup or honey.

CHOOSE YOUR SPIRITS Hibiscus flavors often come off as a sweet yet crisp bite with a nice floral finish. Pair it with tequila for a fun Margarita. Pair flowers with gin and other fresh herbs such as mint or rosemary for an herbal experience. More of a whiskey drinker? Try using floral flavored bitters, oldfashioned style, with honey or simple syrup and citrus to round things off.

KEEP IT SIMPLE If you want something simple yet practical, maybe for a summer day, try adding your choice of spirit to floral tea or incorporate fresh or dried flowers as a garnish added to your drink. Remember, most flowers have tons of health benefits, so adding them to your diet is always a plus.

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DAISY CLARK Bar Manager Daisy Clark of beloved family-owned and operated Park City eatery, Hearth and Hill, a popular gathering spot where guests enjoy great food and service. Since opening in December 2018, the award-winning Hearth and Hill team, led by accomplished Park City restaurateur Brooks Kirchheimer, has been committed to “Inspiring our associates, thrilling our guests, and enriching our community.” The bar program of seasonal and signature cocktails and mocktails, craft beers, and a carefully curated wine collection has received great recognition.

LAVENDER MARGARITA INGREDIENTS

2 oz. tequila 1 oz. curaçao 1 oz. lime juice 1 oz. floral-infused honey* PREPARATION

Rim 1/2 glass with store-bought dried hibiscus crystals. Add a splash of hibiscus crystals and lime juice to the bottom of the rocks glass to encourage the hibiscus crystals to begin dissolving. Add all ingredients to a shaker over ice, shake well until creamy, dirty dump into the glass. Garnish with fresh flowers and lime. *Floral Infused Honey/Syrup: Add equal parts honey or your choice of sugar with equal parts water to a large pot. Add your choice of flowers to be infused. Bring to a boil and allow to simmer for up to 3 hours. Cool, and sift off flowers. Refrigerate and keep as you would a syrup or honey.

TIP Using dried flowers is cheaper and always in season, unlike fresh flowers.

PRO TIP Safety is the first concern when using flowers in cocktails. Flowers need to be food-grade quality, free from pesticides and perfumes. CHILLEDMAGAZINE.COM

MIX IT UP!

BEHIND THE BAR

BEHIND THE

Flavored Whiskey BAR DOUGH BALL

Deliciously bold cookie dough flavored whiskey brings a new and unique flavor profile to the whiskey category, looking to unleash fun, flavor, and dough-bauchery. Dough Ball dares to be different, crafted with notes of toasted caramel and just the right amount of sweetness to guarantee a great time.

THE WHISTLER IRISH HONEY WHISKEY

Irish whiskey infused with honey harvested from the family’s very own orchards. Half a million Irish Honeybees help to pollinate the thousands of apple trees on the distillery’s property in Boann, Ireland. The Whistler boasts more than a hint of honey that lingers on with an unmistakable influence of smooth Irish whiskey.

JAMESON ORANGE

Jameson Irish Whiskey-infused with natural orange flavor is the latest innovation in the Jameson family, offering a new taste profile to whiskey fans, bartenders, and spirits drinkers looking to explore and experiment. Works well neat, on-the-rocks, and in a range of cocktails. Try it with lemon-lime soda or lemonade and an orange wedge for a crisp and refreshing drink.

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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

THE LOCALS

BARTENDER SUBMISSION

Alli Torres ALLI TORRES BECAME A BARTENDER out of necessity. She remains a bartender because of her passion and love of hospitality. “I was always told to find a ‘real’ job—as most of us understand—until I grew my expertise, began working for respected venues and winning awards,” says Torres.

Freehold Miami, Florida

As the general manager and managing partner for Freehold in Miami, she oversees the beverage program. While she doesn’t get behind the bar as often as she’d like, she is still very much involved in crafting cocktails and creating recipes. Torres says she will forever attribute her success to her mentor in San Diego, Juan Sanchez. He was the first to teach her the mechanics of properly dry shaking an egg. “He always told me he could teach me to do anything as far as technique goes, but you can’t teach personality,” she says. Good thing for Torres, she shines in that department. Her advice for new bartenders is to treat cocktail creation like cooking. “They’re more synonymous than people think. Pair citrus with herbs, freeze fruit— try it all! Vodka is your easiest base, and rum does more work than you think with its sugar content.” Torres’ favorite ingredient to work with right now is tea. She’s been on the tea kick since her interest in offering non-alcoholic options piqued. “I love making syrups that I can blend—like a high rye Old Fashioned with an Earl Grey tea syrup, twist of lemon, and orange. Gorgeous!” When Torres is creating a new cocktail, she says it always comes back to food for her. “I love Martinis but have an aversion to olives. So I once made a salted heirloom tomato Martini to satisfy my salty and seasonal moment,” shares Torres.

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FREEHOLD MIAMI’S ESPRESSO MARTINI INGREDIENTS 1 ½ Tito’s Vodka 2 oz. Cold-brew concentrate ½ oz. Italian coffee liqueur Dash of demerara to taste Valrhona chocolate flakes

PREPARATION Combine all ingredients with ice and stir until wellchilled. Strain into a chilled Martini glass. Garnish with Valrhona chocolate flakes.

THE LOCALS

BARTENDER SUBMISSION

JONATHAN STANYARD OFTEN ponders if he chose the hospitality industry or if it sought him out by fate. His first gig took place in 1999 in the dish pit, where he quickly worked his way through the hierarchy of roles, eventually landing behind the bar. It soon became clear that entertaining and creating experiences in front of guests was his strong suit.

Jonathan Stanyard Il Bistro Seattle, Washington

“Bartending is a profession I am proud of, and I can constantly grow within. Nothing is set in stone, and the industry is ever evolving. Whether in my bar, scrolling the gram, or reading books, the vast number of interactions and knowledge I can gather is immense. I have been bartending for over a decade, and I see no end in sight. I only see mountains of opportunity, ones I thrive on climbing, descending, and climbing again. I am in for the long haul.” Jonathan credits a great deal of his growth as a mixologist to the relationship between the kitchen and bar, emphasizing how vital and powerful it is. “The chefs I worked with taught me skills ranging from flavor and texture composition to obscure ingredients and extraction methods. One is Anthony Bourdain. He pushed many people to go beyond their comfort zones, to travel, and experience many cultures. That has also driven what I do behind the bar.” His experiences and gained knowledge has landed Jonathan in a respectable role at the iconic II Bistro at Pike Place Market in Seattle. The establishment is believed to be the first craft cocktail bar in the city. The menu zeroes in on Italian food and drinks with an extensive Amari collection, not to mention an aweinspiring whiskey list. Jonathan suggests that all new-to-thescene bartenders go out to local cocktail bars and carefully watch how the drinks are built and served. It also helps to read good bar books, like Death & Co., Meehan’s book, or Jeff Morgenthaler’s works.

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GARDEN 75 INGREDIENTS 1 oz St. George Pear Brandy 3 oz Dry Sparkling Wine 2 dashes Bitter Gringo Savory Bitters 2 fresh strawberries 4 fresh mint leaves ½ oz simple syrup ½ oz lemon juice

PREPARATION Add the strawberries and mint to a cocktail shaker and muddle to break down the bitters, syrup, lemon, brandy, and ice. Shake well until very cold. Add a touch of the sparkling wine to the flute glass and then double strain the cocktail slowly into the glass. Finish by topping with the remaining sparkling wine. Garnish with a strawberry and a fresh mint top.

PURE TASTE, CRAFTED IN AUSTRIA.

THE LOCALS

BEVERAGE PROGRAM

Zero Proof, Zero Judgement By Isabella Cruz

Consumer demand for low- and no-ABV cocktail options on bar menus is unmistakable. It’s true the word sessionable is used more and more when it comes to drinking choices. Of course, the shift toward wellness and wellbeing, especially in the hospitality industry, re-prioritized bartender cocktail creations. This caused a ripple effect that inspired the release of innovative low- and no-ABV spirits along with beverage programs that made these options a staple for guests.

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Dubbed Zero Proof, Zero Judgement, the American multinational hospitality company, Hyatt Hotels Corporation is pioneering a beverage menu consisting of taste-driven cocktails created without the alcohol. Inventive zero proof menus are now available at Hyatt hotels across key United States markets including Miami, Scottsdale, Napa Valley, Atlanta, Baltimore, and Dallas, with several more hotels expected to adopt the new beverage program in the coming months.

Hyatt's Beverage Program Brings Zero Proof Beverage Options to Several of Its Hotels in the States With a goal of ensuring non-drinkers are met with understanding, and a variety of delicious, qualitydriven beverage options, Hyatt’s Zero Proof, Zero Judgment beverage program responds to today’s consumption habits and preferences. “The hospitality industry has evolved to make zero proof beverages more accessible and also more elevated, creative, and fun,” says Pascal Pinault, Director of Restaurant & Bars, The Confidante. “With the rise of the ‘Sober Curious’ movement where consumers are looking to be more intentional about how, when, and why they drink, Zero Proof, Zero Judgment was launched to meet a growing demand from consumers who want to imbibe creative, taste-driven cocktails without consuming alcohol.”

Pascal stresses that making enjoyable zero-proof beverages, that are as tasty as the spirited ones, is as simple as focusing on a few, high-quality ingredients and refreshing flavor combinations. He also prioritizes guest experiences that foster mindful drinking and a healthy relationship with alcohol. “Zero Proof, Zero Judgment is truly an inclusive effort aimed at creating thoughtful, hospitality-driven experiences for all,” he says. “Whether the guest is sober, sober-curious, cutting down on alcohol for health and wellness reasons, or just not in the mood for alcohol that day, our unique beverage program doesn't judge!”

For Pascal, the Zero Proof, Zero Judgment menu provides guests with reimagined experiences in new, creative ways. “In conjunction with this new beverage program, Hyatt introduced virtual Zero Proof, Zero Judgment seminars for restaurant, bar, and event colleagues at several properties, which focus on destigmatizing the conversation around mental health in the service industry and offers tools for creating a more mindful, considerate work environment. This holistic wellbeing approach prioritizes Hyatt’s continued commitment to advancing care and education for colleagues.” Taking the program a step further, each zero proof menu is curated by the on-property beverage team to complement their outlets offerings. For instance, At The Confidante, a delicious and refreshing beverage at Ambersweet called Miami Love Story, made with Ritual Zero Proof Tequila Alternative, fresh muddled raspberry and mint, lime juice, rose water, and Fever-Tree Club Soda, topped with a beautiful rose-shaped ice cube graces the menu. “I created a beautiful design for this zero-proof beverage because, for a very long time, a lot of bar professionals did not try to make a non-alcoholic drink look elegant,” shares Pascal. “So, I decided to make the garnish, taste and presentation look better than a regular cocktail.”

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THE LOCALS

BRAND OWNER PROFILE

Smoke Show MIDDLETON MIXOLOGY FANS THE FLAMES OF INNOVATION WITH ITS COOL INVENTION Back in 2005, James Middleton, founder of Middleton Mixology, set out on a journey through the spirits industry. While working his way from the bottom up, he took a brief break to work as a firefighter before eventually returning to work at his first bartending gig. Immediately he became hooked on all the aspects tending bar had to offer. James learned very quickly that hospitality and speaking confidently with his guests were key components to the bartending business. He credits his time working behind the bar with breaking him

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By Joseph Luparello

out of his shell. In fact, according to James, it was the ideal environment to naturally better himself. Not to mention he also had a fun, creative outlet at his disposal. So, he never looked back. With the goal of soaking up all the knowledge he could, he spent the next several years of his life traveling to new cities, states, and countries. Seeking out unique concepts to sharpen his craft, he worked in 17 different establishments, nationally from Oregon, Washington, Florida, to internationally in Australia, over a two-decades long span.

After years of ideas being sparked by his experiences, one practically called out to James. In 2015, shortly after getting a bartending job in Seattle, he was befriended by the president of the United States Bartender’s Guild in Washington state. During a tour of the USBG president's bar, a bartender made him a smoked Old Fashioned, using a huge leaf blower-like device. He was fascinated by the drink itself, but not fond of the way it was created. He noticed the smoking technique was full of flaws. The materials needed to smoke the cocktail took up a lot of space behind bar and offset the classy ambience of the bar, plus, and more importantly, it posed a fire hazard. Upon noting these shortcomings, James was inspired by the goal of optimizing the method, especially given his firefighter experience. This realization marked the start of his revolutionary invention, the Middleton Mixology SmokeTop. “There are two facts that I had learned from firefighting that really influenced my design. The first is that smoke only rises when hot and sinks when cool, acting almost like

a liquid,” explains James. “The second is that inside of smoke are tiny particulates and oils. These oils are where the delicious flavor comes from. With this info, I set out to make a cocktail smoker that would smoke the ice directly inside of the glass to allow for more surface area for the oils to cling to. Then when the drink is poured into the glass the cool smoke will billow over the glass creating a show. As the ice melts, it releases the oils and fully infuses the drink, so you get the smoky flavor consistently through the end of the cocktail.” Once he finalized the SmokeTop, he implemented it at the bar he managed, and the reaction was much stronger than anticipated. It was found to work more effectively than any other method while only taking a fraction of preparation time. It takes only ten seconds to smoke a drink with the SmokeTop, and you can even use two at the same time, smoking multiple drinks at once. Due to the richness of the smoke created, it should be treated as an ingredient instead of just a show! Once the smoke clears, amazing innovations and ideas are found anywhere and everywhere.

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THE LOCALS

TEQUILERA PROFILE

Sensory A

EXPERIENCE

WITH MAESTRA TEQUILERA, ANA MARÍA ROMERO

By Megan Rider As a Maestra Tequilera, Ana María Romero oversees the entire process of creating Mijenta Tequila, a sustainable artisanal tequila from the Highlands of Jalisco. Ana María’s journey to Maestra Tequilera began with wine, as she has always been passionate about the aromatics of well-crafted wine and its reflection of the terroir of the grapes coupled with the expertise of the winemakers. As she became more interested in the story of tequila, Ana María spent her time researching the aromas and tasting notes of the spirit. She traveled to several tequila houses to document the subtle variations of textures and notes, which led to the publishing of her book, The Art of Tasting Tequila, in 2007. “Ultimately, I identified 600 unique scents in tequila and mapped them onto an aroma wheel, which has since been adopted across the industry.” Tasting tequila, like tasting wine, is a sensory experience, according to Ana María. “I start visually, holding the tequila up to the light in a clear glass to really see the spirit. I’m looking at the color and viscosity to see what the body is like.

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Then, holding the glass at an angle to expose as much of the surface of the liquid as possible to the oxygen, I smell at the rim of the glass to see what different notes I can identify. If you move around the glass—the top, the bottom, each side—you can pick up on different scents. Then I take a small sip to coat the tongue, followed by a longer sip while I breathe through my nose to tease out the many different flavors the tequila presents.” Ana María emphasizes that the first taste of Mijenta is of the agave in every expression: Blanco, Reposado, and Añejo. “We begin with the perfect agave plants, hand-selected from the best plots, before slowly cooking them for many hours. We ferment the agave using our own special yeast that enhances the natural fruit characteristics before carefully distilling it to preserve all the flavors we’ve developed. When we age our tequila, we don’t have a set time for how long it remains in the barrels. When the flavor is exactly right, that’s when it’s ready.” The promotion of biodiversity and minimizing the impacts on the environment are of utmost importance when crafting Mijenta Tequila. Not only are all the company’s products carbon neutral, but the labels are crafted from agave waste, the bottles are made from recycled glass, and the boxes are constructed from 100% post-consumer recycled cardboard. When asked what makes Mijenta Tequila special, Ana María listed several aspects, such as the quality of the agave (100% Blue Weber agave), the terroir of the highlands of Jalisco, the way the agave is slow cooked, and the careful distillation process. As she works to capture the authentic flavors and aromas of the agave, Ana María believes that another aspect that distinguishes Mijenta from other tequilas is that no additives are used. “To me, using additives defeats the purpose of tequila, which is to taste the agave. Why go through the whole process just to change the color, smell, taste, and body with additives?” As tequila continues to grow in popularity, Ana María hopes that consumers continue to seek out the true flavor of agave, like Mijenta Tequila so openly showcases. CHILLEDMAGAZINE.COM

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The Asian Influence WITH

KIRA WEBSTER

Photos by Heidi Drexler Kira Webster, Beverage Director at indo, the acclaimed St. Louis-based Japanese-Southeast Asian bar, is inspired by Japanese and Chinese poetry and history when creating her cocktails. She recently placed second with her Himiko cocktail in the 2022 Shochu Cocktail Competition at Bar Goto Niban in Brooklyn, New York. Kira’s Himiko cocktail is made with shochu, pistachio liqueur blanc vermouth, coffey gin, melon bitters, and a Genmaicha (brown rice green tea) lollipop garnish. The cocktail is named after Himiko, an ancient Japanese Queen who was Japan’s supreme ruler during her reign. We asked Kira to share her secrets to mixing with Asian ingredients in cocktails.

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Tell us about your award-winning Fit for a Himiko cocktail. Fit for a Himiko is an ode to Queen Himiko, one of Japan’s first rulers in the Kyushu region. I wanted to create a cocktail that evoked her powerful feminine spirit, so I incorporated ingredients that honored her legacy. I built the cocktail around Chiyonosono 1896 8000 Generations Shochu because it’s distilled in the region where she ruled. Leading with a clean, aromatic shochu helped establish the base for the rest of the cocktail flavors. It’s bright and clean with an unexpected twist. Creating this cocktail not only solidified my confidence but also humbled me to be in the company of such extraordinary, talented people who also want to celebrate Asian ingredients. We hear this story has an interesting backstory/inspiration. Tell us more. Growing up, I spent my summers visiting family outside of Tokyo. I often heard stories about the legendary Queen Himiko. Strong and confident Japanese women raised me, so I feel a special connection to her story. As one of Japan’s first female rulers, she was a powerful but peaceful queen and shamaness. She led a court of a thousand women and one man (her younger brother) and

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brought peace to Japan during her diplomacy. In the late 1800s, women were banned from assuming a throne. Although, many female leaders like Himiko helped shape the foundation of Japan. So, I dedicate this cocktail to the generations of women that came before me and after me, whose strengths are measured by their patience, kindness, and femininity. What else can you tell us about your mixing style? I always start with a specific flavor profile in mind and build around that spirit or flavor. Usually, that will lead me in a certain direction and guide the process. I often look to classic cocktails or basic flavor profiles and see how I can create from there. Talk to us about your beverage program at indo. I enjoy working with ingredients that bring me back to my childhood, such as miso, chamomile, sesame, and yuzu. I think bringing Asian elements to the forefront in the St. Louis cocktail scene is important. Using Asian ingredients allows me to put a little bit of myself into the cocktails and give people a better sense of my identity.

Tell us about mixing Asian flavors and components in cocktails. Using Asian ingredients is all about balance and variety. The flavors are robust, making them easier to control, and they play well with other flavors. Asian flavors are fun, and I enjoy creating cool twists on classic cocktails! What advice can you give bartenders about incorporating Asian flavors into cocktails. 1. Always rely on trial and error. You will need to experiment if you aren’t familiar with certain ingredients. 2. Give yourself enough time to experiment. Keep adding until you find your balance. 3. Always taste the ingredients separately to better understand what you’re working with. 4. Sit with a flavor. Try to connect with all your senses and see what the flavor profile brings up. Lean into any emotions, memories, or associations that might help inspire you. 5. Seek inspiration from and research how other countries are using flavors.

Fit for a Himiko INGREDIENTS

1 ½ oz. Chiyonosono “8000 Generations” Shochu ¾ oz. Dumante Pistachio liqueur ½ oz. Dolin Blanc ¼ oz. Nikka Coffey Gin 2 dashes Melon bitters PREPARATION

Stir all ingredients with ice and strain up in a coupe. Garnish with Genmaicha lollipop* (optional).

Genmaicha Lollipop INGREDIENTS

2 cups sugar ²⁄3 cup light corn syrup 1 ¼ cups water Genmaicha tea PREPARATION

Fill lollipop molds with genmaicha tea and lollipop sticks (this can be done while waiting for the sugar to heat up). Combine sugar, corn syrup, and water in a saucepan over medium heat. Attach candy thermometer. Increase heat to bring to a boil, stir until sugar dissolves. Boil until temp reaches 310° F (hard crack). Pour syrup into the molds and sprinkle genmaicha tea on top. Let cool until completely hardened then carefully pull lollipops from the molds. Use a bar knife to shape the lollipops after they’ve hardened—make sure there aren’t any sharp edges. Yield: about 36 lollipops.

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The Perfect Martini By Tyler Zielinski

If there’s one bartender who knows a thing or two about the Martini, it’s the legendary Salvatore Calabrese. The delicate balance of spirit—typically gin, and occasionally vodka—vermouth, bitters, aroma, temperature, and dilution is a formula that Calabrese mastered during his tenure at London’s iconic Dukes Bar in the mid-80s—a bar that’s still known for serving one of the world’s best Martinis (infamously known for filling the glass to the brim). Calabrese, who currently serves as an ambassador and consultant for the Donovan Bar in London, is also known for putting his own stamp on Martini history by contributing the Breakfast Martini to the contemporary cocktail canon—a “Martini” twist that is more akin to a Margarita than a Martini, but it was created during the age of Martini menus, and has

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stuck as one of the most popular imitation Martinis of the time. Creating modern riffs on the Martini could be as simple as swapping vermouths, gins, or bitters; or, in Calabrese’s case with the Breakfast Martini, pushing the boundaries of what we consider the Martini to be. But to do so successfully, it’s important to understand the complex relationship of all the elements at play, and what makes a near-perfect classic Martini. To break it down, Calabrese lends his 40 years of bartending experience, and Martinimaking expertise, so that you can be on your way to creating your own modern twist.

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First, master the classic “You must learn how to crawl, before you can run,” is a saying that many veteran bartenders recite to their young padawans (read: bar backs and junior bartenders) who try and develop their own original cocktails before perfecting the classics. With the Martini, a cocktail that’s notoriously difficult to perfect due to the mixing technique required to achieve the ideal temperature and dilution, learning how to crawl (i.e. understanding how to make a flawless Martini in all of its forms, from 5:1 to Dirty) is essential. “A good bartender should know all the classics,” says Calabrese. “There is a phrase that I always use when speaking to younger bartenders ‘It took God six days to create the world, and it took me five to create the perfect Martini!’” Calabrese expresses that, in addition to the perfect balance of measured ingredients, the key to creating a noteworthy Martini is ensuring that the cocktail stays cold throughout the drinking session. This means freezing or chilling the glassware before service to have a vessel that can retain the low temperature or icing the glass while you mix the cocktail (at the bare minimum). “The technique that I created in the ‘80s, and still use today, is to freeze the spirit and the glasses at preferably -18 degrees Celsius [-0.4 Fahrenheit] and to build the drink directly in the frozen glass,” says Calabrese. “This gave me the reputation for making the best Martini in the world, and this is how we make it at the Donovan Bar today.” Practice, most definitely, makes perfect when it comes to the Martini, so mix away, and be sure to taste as you stir as that’s the best way to track dilution. Rejiggering the classic formula After you’ve dialed-in your classic Martinis, to make your own modern twist, it’s best to start by keeping it simple. “Try to not alter the basic formula too much,” says Calabrese. “The vermouth can be swapped for an alternative like a dry sherry, or you can create a salty, or Dirty Martini by adding caper juice, or simply change the garnish to an olive stuffed with blue cheese.” Creating a vermouth blend, adding a barspoon of a flavorful liqueur or cordial, and using an unorthodox base spirit (e.g., tequila) are a few different ways to simply augment the Martini. Beyond those techniques, manipulating ingredients via infusions is another consideration, as well as changing the garnish and bitters. The most important thing, though, is to make sure that it still has the D.N.A of the classic Martini formula.

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Create a memorable presentation A memorable Martini is all about presentation. This can be as simple as buying exquisite glassware to serve the cocktail in or providing some element of theater via a tableside Martini trolley. “Your glass is the canvas of the drink,” says Calabrese. “The glass should be elegant. The rim shouldn’t be too thick, nor should the bowl be too large.” Calabrese has designed his own Martini glass to his specifications, but other brands to consider are Nude, Riedel, and Zwiesel. Calabrese, who helped pioneer the tableside Martini service while at Dukes Bar—a feat also associated with the iconic Connaught Bar—believes that interaction with the guest makes the Martini-drinking experience even more memorable. “Giving a guest that personal service by preparing the drink at the table using a Martini trolley is a great way to showcase ingredients, tell a story, and to add some theater,” Calabrese says. For adding a citrus twist, he recommends choosing the peel of a special fruit, such as a lemon from the Amalfi Coast, bergamot, or possibly even a yuzu if you can get your hands on one.

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BRAND OWNER PROFILE

Designing a Future for

Luxury Vodka By Victoria CeCe

NEFT VODKA FOUNDER KATYA KUZMINA’S EXQUISITE VODKA IS UNBREAKABLE AND UNFORGETTABLE When it comes to today’s vodka distillers, there is one goal—bringing the spirit to the forefront of the craft cocktail scene. After a dark period, bartenders find a renewed appreciation for vodka as a higher class of brands emerge, breaking the stereotypical notion that all vodka is created equal—clear, odorless, and tasteless.

product. Her husband, mother-in-law, and father-inlaw all work in the petroleum industry. While this may not sound glamorous, it’s a definitive part of Katya’s culture. “Petroleum industry is associated with wealth, prosperity, technology, western partnerships, and something that moves the economy forward,” explains Katya.

NEFT Vodka founder Ekaterina Kuzmina wanted to create a vodka that paid homage to her family roots in the Siberian oil workforce while shattering the preconceived notion about low quality. “There was a total lack of an ultra-premium vodka that would have super clean ingredients,” she says. “Vodka is a neutral spirit. The common perception is that it all tastes the same, but there is a craft in making a good one.”

Not only that, but petroleum also plays a pivotal part in the history of Russian vodka. Those in the petroleum industry began working in the fields in Siberia. There, vodka was the drink to be had, to keep spirits up in the bitter cold.

From her own cultural experience, Katya set out to change the world’s perspective on vodka. To her, vodka isn’t for shots. It’s for savoring. So Katya aspired to create the “Prada of vodkas,” something sophisticated, fun, and refined. With such a vision, one would think that Katya had a solid beverage background when starting NEFT in 2011. Yet, the most sublime aspect of this story is that this vodka began out of pure passion. “I was a complete and total amateur,” comments Katya when discussing the beginning of her vodka project. For Katya, being new to the beverage industry made it easier to experiment because she wasn’t caught up in all the rules. “When you don’t know the rules, you are not particularly tied up by them in your mind and can get more creative, thinking outside the box and daring to do a lot of things that otherwise, you wouldn’t.” With a name like “NEFT” (meaning oil in Russian,) it’s clear that Katya’s background influenced the final

As the Chief Visionary Officer for NEFT Vodka, Katya channels this cultural history into every aspect of her vodka. NEFT is crafted with water from the Austrian Alps and ancient grains. And it’s got a bottle design you can’t miss. Shaped like a petroleum barrel, NEFT’s bottle is hard to miss on the shelf or bar. Katya is indeed a boss lady, taking the world by storm. But, for her, what makes NEFT the best is her team. “We’ve got an amazing international team of like-minded professionals that are very excited and motivated about building a brand around our fantastic product,” says Katya. “We are a young company, it is a journey for everyone.” For such a young company, Katya and the NEFT team have made major strides. So much so that they launched NEFTI, Emerging Film Talent International, in collaboration with IEFTA (International Emerging Film Talent Association). This annual competition creates a stage for emerging filmmakers from developing economies to showcase their talents on a global stage. Katya’s vodka dreams have only just begun. As we wait to see where Katya takes NEFT next, we’ll be sipping her prized vodka neat, just as she suggests. CHILLEDMAGAZINE.COM

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NYC’s Brunch God

CHILLED 100 MEMBER, GARVEY ALEXANDER BLESSES US WITH BRUNCH As curator to our favorite customary breakfast lunch combo, bartender Garvey Alexander is making a name for himself as the mixologist and founder of Brunch God, NY. Garvey has been featured on NBC Today and many other media outlets for his expertise in New York-Style Brunch cocktails. His book, Brunch God, is aimed at cocktail lovers and anime lovers alike, in this manga-style recipe book. The full-color illustrations help at-home and profession bartenders transform into brunch-serving stars, with recipes for fresh-fruit infusions and other must-make additions for a fun-day-Sunday. We asked Garvey to tell us more.

Kiwi Raspberry Mimosa INGREDIENTS

8 oz. Sauvignon Blanc 4 oz. raspberry syrup 4 oz. fresh kiwi juice 1 oz. blended kiwi juice 2 raspberries (for garnish) Cava PREPARATION

Add Sauvignon blanc and raspberry syrup in a cocktail shaker and add ice. Shake, strain, and pour into a round stem wine glass. Pour Cava into bulb glass until it’s half full then add ice to the glass. Talk to us about your book, Brunch God. All recipes are free from artificial additives and most use homemade fruit syrups to achieve vibrant colors. It’s the perfect way for you to raise the bar while at home and guaranteed to help you wow any company you have over. You’ll learn 12 cocktail recipes per edition while being astonished by the unique manga comic book style format. What (IYO) makes the brunch experience something people love. People continue to love brunch because of the innovation behind many dishes and cocktails. There’s always a new fresh way to serve a pancake or French toast. Cocktails seem to get more and more visually

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appealing like a Bloody Mary topped with maple-coated bacon, gruyere cheese cube, and fresh herbage. Chefs and mixologists across the world keep raising the bar and that keeps society interested. Any innovative trends new to today’s brunch experience that you really like? An innovative trend I’ve noticed these past few years is the traveling pop-up brunch. Many have limited seating and the exclusivity creates a taste bud mystery that customers want to solve. They see an experience that will only be obtainable for three days this month and want to join in. Another trend would be cocktails using coffee, teas, and even matcha. You get a nice jolt of caffeine with alcohol which energizes you.

Anything you would change or do without? We can change the traditional Mimosa a bit! Don’t get me wrong, I love orange juice and champagne. But it’s just time that we level up and redefine this cocktail. I made it a bit more intricate yet true to the traditional cocktail in the sense that I’m using fruit and a bubbly. People literally stood on line when I debuted the Kiwi Raspberry Mimosa in New York. My Mimosas have three to four elements. Sauvignon blanc or rosé, a champagne or sparkling wine, a fruit purée and/or homemade fruit syrup. Its more visually appealing with more flavor and more bang for your buck.

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Nineteen O’Nine SAGAMORE SPIRIT'S EXCLUSIVE EXPERIENCE THAT KEEPS WHISKEY FANS COMING BACK By Megan Rider

Justin Katz Nineteen O’Nine Bar was a best-of-all-whiskey worlds experiment from the start. Located onsite at Sagamore Spirit’s waterfront distillery, it’s a distinctive experience that attracts both

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old and new guests alike. Among its offerings are whiskey flights, handcrafted cocktails, and pours of both Sagamore Spirit national releases and exclusive distillery products.

Whether guests are visiting a distillery for the first time or consider themselves whiskey connoisseurs, there is something for everyone. As Justin Katz, the Bar Lead at the Nineteen O’ Nine explains, his team strives to craft a unique experience for each visitor. Katz has been with the company for almost five years and played a key role in creating the whiskey bar. “I started with the Sagamore Spirit hospitality team, leading tours, and working in our visitor center. I had worked in bars in college and became interested in rye whiskey as I spent more time working with Sagamore Spirit. I immersed myself, learning everything I could about the distilling process, history, and mixology potential of rye whiskey. In 2019, we started to explore adding a bar at the distillery, and I was lucky enough to be tapped as one of the key team members to lead that exploration and then the eventual opening of Nineteen O’ Nine.” What sets Nineteen O’ Nine apart is having direct access to Sagamore Spirit's distillers and their extensive knowledge of the whiskey-making process. This unique connection provides the whiskey bar with a leg up in having the ability to

discuss the process of how each whiskey is made in depth, as well as explain the rationale for how and why they are utilized in the drinks on their menu. On said menu, you’ll find spins on classic whiskey drinks, all made with Sagamore Spirit core products: Signature 83 Proof, Double Oak, and Cask Strength. Among these are the Old Fashioned, Manhattan, and Highball. They also enjoy taking people by surprise by showing them how adaptable rye whiskey can be. “Right now, we are mixing a “Rye-Tai” made with our Reserve Series Rum Cask Finish Whiskey, and we like to show how whiskey works beautifully in drinks like a Moscow Mule or Orange Crush.” Authenticity is the rule from start to finish, from the whiskey itself to the handcrafted ingredients that grace every cocktail. When asked what is next for Nineteen O’ Nine, Katz remarks: “We truly believe this concept can stand alone and is an incredible way to introduce people to the brand and keep them coming back for more. So many distilleries struggle with how to bring customers back after they’ve done a tour, and Nineteen O’ Nine offers a reason for multiple return visits. Just ask our regulars!”

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Sweet as Honey By Joseph Luparello

BÄRENJÄGER HONEY & BOURBON BECOMES OFFICIAL SPONSOR OF V-TWIN VISIONARY 50

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In motorcycle culture, the enthusiast can experience everything from exhilaration to relaxation on a bike. Bikers don’t follow the norm and have unique personal styles, which is apparent by their customized motorcycles. This attitude is no different when it comes to trying a new spirit. When the motorcycle community desired to be represented by a spirit they could confidently take pride in and relate to, a harmonious partnership between V-Twin Visionary and Bärenjäger Honey & Bourbon was born. V-Twin Visionary is an online-based media and event presence surrounding motorcycle mania, promoting everything there is to know regarding custom and performance American motorcycle news. V-Twin Visionary was founded by Jeff G. Holt and David Roe, who first met nearly 15-years ago while working together to put out the leading American V-Twin motorcycle magazine in the industry, which is a successful combination of Jeff’s editorial knowledge and Dave’s vast sales and operations experience. Jeff and his wife Maggie are both renowned

V-TWIN VISIONARY SIGNATURE COCKTAIL

Bärenjäger and Lemonade INGREDIENTS

2 oz. Bärenjäger Honey Bourbon 3 oz. Lemonade Lemon wedge PREPARATION

Shake all ingredients over ice, then pour over ice into a tall cocktail glass. Garnish with a lemon wedge.

figures in the custom motorcycle world who have strong, ever-expanding social media followings. The match with Bärenjäger Honey & Bourbon was made several years ago when both parties met and agreed that the American V-Twin motorcycle community deserves the best honey bourbon out there. The spirit, a perfect combination of premium Bärenjäger Honey Liqueur infused with American bourbon whiskey, was introduced and the match was made! V-Twin Visionary is primed to increase its already dominating online and event presence, partnering with companies like Harley-Davidson, Rockford Fosgate, and other top brands. V-Twin Visionary has spent so much time on the road producing and attending events that an idea was hatched. The 2022 V-Twin Visionary USA Tour is a yearlong road trip that will consume countless American miles and see over 30 biker events driving though 40+ different states. Each of these events will broadcast live on its social media

channels, coupled with product demonstrations and vending. After party events always end up with a Bärenjäger Honey Bourbon Lemonade. The three events being held are The Performance Motorcycle Show Series, Speed & Style Custom Cycle Showcase, and the VTV Shop Stop. The V-Twin Visionary Performance Motorcycle Show series is the largest performance bike show of its kind. It packs in hundreds of bikes and thousands of motorcycle enthusiasts, all united in their need for speed! The VTV Speed & Style Custom Cycle Showcase will have many of the world’s current crop of top bike builders on hand during the second day of Moto America’s King of The Baggers racing. And last but far from least, the VTV Shop Stop allow bikers to meet, interview, and engage with the hottest and most skilled custom motorcycle builders, riders, and fabricators across America. For additional information and tour dates, visit vtwinvisionary.com/2022 CHILLEDMAGAZINE.COM

MIX IT UP

CELEBRITY SIPS

EMMY-AWARD-WINNING NETFLIX ORIGINAL SERIES GRACE AND FRANKIE IS THE STORY OF TWO WOMEN WHO FORM AN UNLIKELY FRIENDSHIP AFTER THEIR HUSBANDS DUMP THEM FOR ONE ANOTHER. THE DUO’S FUNNY AND FUN ANTICS AND CAST OF LOVABLE FAMILY MEMBERS, FRIENDS, AND LOVE INTERESTS, TURNED THE SERIES INTO ONE OF THE NETWORK’S LONGEST-RUNNING SHOWS. WHILE DEALING WITH THE REALITIES OF LIVING THEIR BEST LIVES, LATER IN LIFE, THE GALS IMBIBE OFTEN. HERE’S TO THE LADIES ON THE SHOW AND WHAT THEY DRINK.

JUNE DIANE RAPHAEL June Diane Raphael as Brianna “Bri” Hanson is the daughter of Grace and Robert, and older sister of Mallory. Mean but witty, she plays the protege CEO of Say Grace, Grace’s old cosmetic company. Bri is a big coffee drinker and enjoys Espresso Martinis, she stresses, “do not forget to treat yourself.”

BROOKLYN DECKER Brooklyn Decker, as Mallory Hanson, youngest daughter to Grace and Robert, was named one of the 100 Hottest Women of All-Time by Men’s Health. Mallory has a softer, motherly instinct, unlike her big sister. In real life, the model admitted to escaping from her kids at least once during the pandemic, “I’m not gonna lie, I’ve hidden in my pantry drinking a bottle of wine just to hide from my family.” We feel ya, girl. LILY TOMLIN Lily Tomlin plays Frankie Bergstein, Bohemian-styled artist, activist, and hippie throwback, who was married to Sol, played by Sam Waterston. Although Frankie smokes more pot than she does drink booze on the show, she tosses back a table full of Margaritas in the final episode.

MILLICENT MARTIN Millicent Martin plays Grace and Frankie’s friend and business associate, Joan Margaret. The adorable and charming English comedian, singer, and actor has a long history in Hollywood. She says, “I like the sort of red wine you can stand a spoon in.” DOLLY PARTON The series finale featured a surprise cameo moment where the 9 to 5 besties reunite in a heavenly scene featuring Dolly, who playing Angel Agnes. Dolly reveals, “My favorite drink is red wine. I don’t know too much about the different kinds. But I know I like the kind that has a little of that dryish feeling at the end.”

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JANE FONDA Jane Fonda stars as the eponymous Grace Hanson, retired cosmetics mogul, and ex-wife to Robert, played by Martin Sheen. Jane is classic, conservative, polished, and sharp, she’s a bit high-strung, but Frankie evens her out. Grace’s drink of choice is an ice-cold vodka Martini, and she always has one in hand along with designated bottles of vodka throughout every room in the beach house.

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ADVANCED MIXOLOGY

DRINK IN HISTORY

d n a l s I g n o L T HE

TE D E C I

HERE’S MORGENTHALER’S RECIPE: INGREDIENTS ½ oz. gin ½ oz. vodka ½ oz. rum ½ oz. tequila ½ oz. triple sec ¾ oz. lemon juice 2 tsp simple syrup ¾ oz. cola PREPARATION Add everything but the cola to a shaker with ice and shake to chill. Strain into a Collins glass over fresh crushed ice. Garnish with a lemon twist.

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The drink bartenders love to hate is having a moment. By Lanee Lee The Long Island Iced Tea or LIIT is a devilish concoction of four unaged spirits, including tequila, vodka, rum, and gin mixed with lemon and sugar. Then, instead of using real tea, it’s topped off with Coca-Cola for the look of iced tea. Two gents are given credit to the disco-era classic. The most recent is Robert “Rosebud” Butt (otherwise known as Bob Butt—but what’s in a name, right?). While working at a Long Island nightclub in the 1970s, he created the Long Island Iced Tea for a drink competition that called for triple sec as the challenge ingredient. He even has a website further cementing his creation claim: “The world-famous Long Island Iced Tea was first invented in 1972 by me, Robert Butt, while I was tending bar at the infamous Oak Beach Inn. I participated in a cocktail creating contest. Triple Sec had to be included, and the bottles started flying. My concoction was an immediate hit and quickly became the house drink at the Oak Beach Inn. By the mid-1970s, every bar on Long Island was serving up this innocent-looking cocktail, and by the 1980s, it was known the world over.” However, Butt might be the butt of the joke. More than a decade earlier, a Long Island Iced Tea recipe first appeared in Betty Crocker's New Picture Cookbook in 1961. And then again, a LIIT recipe reappeared in the 1966 American Home All-Purpose Cookbook. Maybe he was flipping through his mom’s cookbooks for ideas before the cocktail contest?

The other origin story has much more intrigue set in Prohibition times. It’s said Long Island, Tennessee local Charles Bishop, or Old Man Bishop, created the cocktail in the 1920s to fool Prohibition police because it looked like tea but packed a serious punch (very convenient if you only had time for one drink before the police raided your bar). His recipe included maple syrup. Still today, New York and Tennessee battle out LIIT’s birthplace. And although many high-end bars and restaurants flat out refuse a guest’s request for the cocktail (to avoid inebriated patrons or because of its lowbrow status), the Long Island Iced Tea is making a comeback. In January, The New York Times predicted that retro cocktails, like the LIIT and Blue Lagoon, would trend in 2022. And barkeeps listened. Bless the craft cocktail movement—it embraces and elevates even the uncool. For example, Bonnie’s in Brooklyn, New York serves a large-format LIIT in a teapot (and yes, actually uses tea), Halcyon in Austin, Texas, makes theirs with coffee, and Jeffrey Morgenthaler has been working to redeem the drink for years in Portland. Most bartenders agree, keep the four spirits to a half-ounce pour, skip the store-bought sour mix (use freshly squeezed lemon juice instead), and you’ll have a well-balanced, refreshing sipper that won’t knock you off your feet.

Laying aside the plagiarism issues, Butt can be lauded for popularizing the drink. You can even watch him demo the drink on the PBS Inventors series on Youtube.

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ADVANCED MIXOLOGY

FOOD KNOW HOW

Green Bell Pepper Juice BEVERAGE DIRECTOR BRYAN DAYTON for Boulder Colorado Corrida creates cocktails using vegetables as a fun and colorful summer treat for his bar guests. The Cariño Andaluz cocktail made by his team member Alex Penny is a refreshing cocktail created for brunch and is meant to calm the senses. “We wanted something that had depth and nutrients in it,” says Dayton. “Something soothing and replenishing. It’s a riff on the Bloody Mary with more of a green veggie focus.” According to Dayton, mint and honey are meant to bring some sweetness to the drink, and found that they added the perfect balance. We asked Dayton for tips on working with veggies, like peppers, in cocktails. He shares, “The flavor of various peppers can vary greatly, so it is important always to taste and adjust to achieve a balanced beverage. When creating our cocktails, we try and think like a chef in terms of understanding what ingredients work best with each other. Pick spirits that blend well with the pepper: vodka because it’s neutral, gin for its diversity, and tequilas work well with pepper drinks! It's versatile. Always make sure your juice is fresh and of the best quality. Finally, shake, don’t stir!”

CARIÑO ANDALUZ INGREDIENTS 1 ½ oz. vodka 1 oz. green bell pepper juice ¾ oz. lime juice ½ oz. honey syrup (2:1) PREPARATION Add all ingredients to cocktail shaker and shake. Strain into coupe glass. Garnish with fresh mint sprig through a lime wheel on a cocktail pick.

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Share the Possibilities

Find your perfect cocktail ﬂavor scan the QR code to learn more UptownCocktails.com

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Canned Cocktails The Ready-to-Drink (RTD) Cocktail category combines expediency and efficiency all bottled up in a quick, fun to crack open can. Of course, convenience is a big sell right now, but the trend toward incorporating premium and quality ingredients has never been more paramount. Luckily the RTD category has evolved into a new beverage category. One that offers convenient canned concoctions that are also made with quality ingredients. From hard seltzers to canned classics, everyone is getting in on the trend. We checked in with some of the industry’s most influential brands to find out more about these spirited cocktail expressions in a can. And we also zero in what bartenders are doing with these canned tipples behind today’s bars. CHILLEDMAGAZINE.COM

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And So,

It Begins

RTD PIONEER MERRILEE KICK GETS THE BALL(Z) ROLLIN’

One hot afternoon in Texas in the mid 2000s, then high school teacher Merrilee Kick was sitting by her pool grading papers when she had a craving for an alcoholic beverage but didn’t want to worry about breaking glass. She realized there was a gap in the market for pre-mixed, ready-to-drink cocktails that can go anywhere, so she decided to make them herself. On a mission to reinvent happy hour with fun and innovative cocktails that can go from the beach to parties, Kick created BuzzBallz. “BuzzBallz are real cocktails made with natural ingredients at 15% alcohol by volume,” says Kick. “They are full strength, full flavor cocktails that are crafted with the same ingredients you find behind the bar; we just make ours 6,000 gallons at a time” Kick’s company Southern Champion has been at the forefront of the ready-to-drink cocktail craze for years. Today, BuzzBallz are the number one selling, ready-to-drink, single-serve cocktails on the market.*

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The company’s dedication to quality, variety, and flavor innovation has led BuzzBallz to experience major growth since day one. In 2019, the company sold 1 million cases, a landmark achievement that can be credited to the company’s commitment to its brand and consumers. “It wasn’t long before larger conglomerates started to take notice of the growth we were experiencing, paving the way for new entries into the category,” says Kick. “Our mission statement is to make fun, innovative cocktails. With this mission in mind, we will continue to create new flavors and packaging as we grow our brand domestically and internationally.” Kick would like bartenders to know that RTD’s are here to assist them by increasing volume and providing them with solutions to high-speed serving occasions. “The category will only continue to grow in the years to come,” she says. “We expect to see more flavor innovations and offerings across the board for the RTD category. In our day and age, consumers crave convenience, flavor, and value.” *Nielsen, Total US Conv, TTL Combines Liquor, TTL US XAOC — 52 weeks, Ending 4/23/2022

TASTE PARADISE REAL RUM, ISLAND FLAVOR.

DO WHAT MOVES YOU LIVE PASSIONATELY. DRINK RESPONSIBLY. WWW.RESPONSIBLEDRINKING.ORG ©2022. BACARDÍ AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI AND COMPANY LIMITED. BACARDI U.S.A., INC. CORAL GABLES, FL. DISTILLED SPIRITS SPECIALTY – 5.9% ALC. BY VOL.

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Next Level

Ready to Drink SPIRIT OF GALLO OFFERS PREMIUM SPIRITS IN CANNED CONVENIENCE

Sparked from necessity, the ready-to-drink category is now something almost every type of spirit brand takes part in, and the influence on- and off-premise is clear. For some wine and spirits portfolios like Spirit of Gallo, taking the plunge into the category and offering products in the convenience of a can was a welcome progression. “Fundamentally, RTDs are a usage occasion where our business was not participating.,” explains Britt West, Spirit of Gallo Vice President. “Wine and spirits have always had difficulty going to the beach, the ballpark, the pool, the boat, or the music festival. Creating new and exciting consumer alternatives for these occasions is what got us excited about the category.” Spirit of Gallo offers two highly regarded brands in the segment, High Noon, a Hard Seltzer, made with real vodka and real juice and is by design low ABV and meant to be highly sessionable. Faux Pas is a canned cocktail at 8% ABV designed in collaboration with Betches. All Faux Pas cocktails are twists on classics that the at-home consumer appreciates. For on-premise, the ready-to-drink segment is still finding its footing, but using these products in bars is imminent. “In our portfolio, High Noon is really the on-premise lead because it is not replacing a traditional cocktail made by a bartender,” says West. “High Noon is premiumizing an account’s seltzer offering providing more dollar margin and an elevated image to the malt-based seltzers. Year to date, our on-premise High Noon business is up over 200%. Faux Pas is in its early days (just launched in March) on-premise, but we believe it has the potential to resonate mostly where a bartender-made quality cocktail is not available.”

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For West and the folks at Spirit of Gallo, the readyto-drink category has only just begun, and predict there will be extensively more innovation designed to bring new consumers currently not participating in RTDs into the space. Tapping into the premium space and offering authenticity will grab the attention of new consumers and bartenders alike. High Noon and Faux Pas ready-to-drink spirits were recognized for quality by the Chilled 100 bartenders during this year’s Chilled 100 Spirits Awards. “It’s an honor,” shares West. “We are humbled by the support. We have always focused on quality in the can, so to be recognized for High Noon Grapefruit and Faux Pas Spicy Mango is an honor.”

“Wine and spirits have always had difficulty going to the beach, the ballpark, the pool, the boat, or the music festival. Creating new and exciting consumer alternatives for these occasions is what got us excited about the category.” — BRITT WEST, SPIRIT OF GALLO VICE PRESIDENT

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The

Real Deal By Michael Tulipan

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BACARDÍ LAUNCHES READY-TO-DRINK REAL RUM CANNED COCKTAILS WITH ON-PREMISE IN MIND. As ready-to-drink's continue to gain popularity and drive growth in the spirits industry, BACARDÍ is helping elevate the category with new high-quality offerings showcasing premium rum and real ingredients. Redefining a category first popularized by hard seltzers requires a commitment to quality and market presence that only industry leaders like BACARDÍ can maintain. “I’m excited to say the market has now evolved to spotlight more pre-mixed cocktails using real ingredients, from the base spirit to fresh fruit and natural flavors,” says Lisa Pfenning, Vice President, BACARDÍ for North America.

unmistakable branding makes it easy for the consumer to pick up BACARDÍ RTDs. The packaging is designed to evoke the flavors inside from the bright green can evoking mint for the Mojito to the pineapple hue of Piña Colada. With an ABV of just 5.9%, the Real Rum Canned Cocktails offer great options for summer picnics and get togethers with friends and family. The BACARDÍ RTD line also presents an opportunity for busy on-premise establishments looking to maintain quality and consistency. However, bartenders should feel free to play with any of the flavors to create something new. “We also want them to have some fun by incorporating our ready-to-drink cocktails into other libations,” Pfenning says.

Initially launched with three RTDs, BACARDÍ's line of Real Rum Canned Cocktails has quickly expanded to eight different flavors. Each is gluten-free and made with the award-winning BACARDÍ Superior white rum base, fresh fruit, cane sugar and natural flavors. Importantly, BACARDÍ sets itself apart by using rum as the base for each RTD rather than malt, which is widely used in the industry. The line started with the release of BACARDÍ Limon & Lemonade and BACARDÍ Rum Punch before expanding in 2021 and 2022

with three new expressions each year. “We’ve seen our consumers continuously reach for the fullerflavored variants in the range,” says Pfenning, leading the company to phase out Lime & Soda. The 2021 additions BACARDÍ Bahama Mama, BACARDÍ Mojito and BACARDÍ Sunset Punch brought a tropical, beachy vibe to the lineup. And just in time for summer 2022, Piña Colada and a new Mojito Variety Pack featuring Mango Mojito and Strawberry Mojito are arriving at stores. The evocative, user friendly can design featuring bright colors and

BACARDÍ also sees its RTDs as a way to introduce its rums to new consumers. “Our goal is that once consumers try the products, they can feel more confident when they’re ordering in an on-premise setting,” says Pfenning. “Now they know they like their Mojitos with BACARDÍ rum after having tried the Real Rum Canned Cocktail flavor in Mojito, and the same goes for the other flavors.” As premiumization continues to drive sales, the BACARDÍ team believes premium RTDs will be a future engine of growth. “A new sub-category that we do anticipate really taking off is more ‘premium’ canned cocktails,” Pfenning believes. “While our current lineup of BACARDÍ Real Rum Canned Cocktails is made with BACARDÍ Superior, we did launch a line of Aged Rum Cocktails in Europe this year, which are made with our premium aged rums.” CHILLEDMAGAZINE.COM

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The

Royal Treatment A MODERN-DAY TAKE ON A CLASSIC MIMOSA BECOMES THE “WORLD’S MOST AWARDED FLAVORED WINE” tricky,” shares Rantissi Jr. “There were so many different juices to choose from. They range from sweet to sour, pulp or no pulp, fresh or concentrate, and so on. So, although our research and As a disrupter in the flavored wine development was fun, it did take a RTD category, owner and CEO of long time.” Mimosa Royale Michel Rantissi Jr. set out to create the World’s First Through years and many changes, Ready to Drink Mimosa—a phrase the perfect mix of fresh juice and the company had trademarked. proprietary California premium “We’ve won so many awards that wine was finally achieved. With we were able to trademark the 8% ABV and four flavor profiles, saying, ‘World’s Most Awarded including orange, apple, berry, and Flavored Wine,’ too,” says Rantissi mango, Mimosa Royale has entered Jr. To be sure, the brand did earn every worldwide international wine high scores from our bartenders and spirit competitions in the during this year’s Chilled 100 industry and is medaled every time. Spirits Awards, 2022. “The best reason why bartenders As the story goes, Mimosa Royale love Mimosa Royale is how much started many years ago when time is saved by avoiding the Rantissi’s future wife and co- mixing, especially at locations that owner, Jody Stafford, only drank offer different flavor flights,” says Mimosas. Seeking a convenient Rantissi Jr. “Each flight is timesolution to carrying O.J. and a consuming to put together and bottle of champagne everywhere, can be cumbersome during busy the duo set out on an R&D mission times such as Sunday brunch. With to find the perfect Ready-to-Drink Mimosa Royale, it’s just open and Mimosa formula. “As any Mimosa serve.” drinker would know, mixing the correct type of champagne with Rantissi Jr. also stresses the financial the correct type of orange juice is benefits for bar owners plus added Sunday Brunch will never be the same. The folks at Mimosa Royale want bartenders to know that RTDs are here only to make their lives easier.

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sustainability by generating less waste from open juices or sparkling wines going bad. Lastly, the oneof-a-kind, modern-day take on the classic Mimosa is made with 100% natural juice. “At first, everyone was buying these over carbonated and underflavored seltzers,” adds Rantissi Jr. “But as my wife likes to point out if you drink too many seltzers, those calories will add up. And not only do they add up, but you have the negative effects of the high CO2. With Mimosa Royale, you get double the flavor and alcohol of those seltzers, without the bloating and belching.” The folks at Mimosa Royale predict Americans will continue to reach for RTDs for years to come. “We are a society of convenience,” says Rantissi Jr. “For a person to be able to grab and go makes a big difference. I would suspect almost every mixed drink possible will turn into an RTD sooner or later. That’s just the American way, to make everything easier, faster, and better. That’s how our company started. We wanted the drink we drank daily to be easier to make, using better tasting, quality ingredients.”

COCKTAIL n

io Com petit

? t s e b e h t e b l ho wil

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Join the competition now ! For more information visit our website:

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Doing What

CANNED CRAFT COCKTAILS

Tastes Good PERNOD RICARD’S FAN-FAVORITE SPIRITS ENTER THE RTD SPACE, BREATHING LIFE INTO THE CATEGORY By Terri Marshall

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In response to emerging trend and the dramatic rise in popularity of ready-to-drink canned cocktails, Pernod Ricard joins this consumer-driven market. “We knew this would be an opportunity to reach consumers with innovative RTD offerings positioned to meet their desire for quality, convenience and premiumization by the brands in our portfolio,” says Natalie Accari, Vice President, RTD & Convenience. “The ambition with our single-serve RTDs is to provide the same quality cocktails you would find in a bar or restaurant, but with the convenience of a can format.” Starting with brands Pernod Ricard consumers know and love, the company launched its Malibu Cocktail RTDs replicating summer favorites like Piña Colada and Strawberry Daiquiri. “Consumers responded so well that we expanded our cocktail offerings to Pineapple Bay Breeze and Watermelon Mojito,” says Accari. The new releases provide more simple and delicious cocktails and even more convenient ways to ‘Do Whatever Tastes Good’ while lounging poolside, hanging on the rooftop or whenever and wherever you are. “Building on these fresh fruit and tropical flavors, we’re delivering creative ways for consumers to enjoy their favorite brands in the summer sun, or any season.”

WHAT BARTENDERS SHOULD KNOW ABOUT RTDS.

As consumers return to the on-premise, expect to see bars, restaurants, and clubs selectively offering these convenient and enjoyable options that not only taste delicious, but make a great option especially for drinks-to-go, where state laws permit.

Inspired by an all-time fan-favorite recipe, in March of this year Pernod Ricard released Jameson Ginger & Lime RTD. “When creating Jameson Ginger & Lime, our goal was to make it refreshing, but also to uphold the premium taste and quality our consumers enjoy in one of our most popular signature serve cocktails.” The first-ever RTD for Jameson and first Irish Whiskey RTD in the United States, this tasty cocktail is made with natural ginger and lime flavors and smooth Irish Whiskey. “This convenient offering provides enjoyment for a wide range of whiskey fans and the whiskeycurious consumers,” shares Accari. For vodka fans, Absolut Cocktails will be up your alley. The canned premium cocktails come in sparkling flavors Mango Mule, Berry Vodkarita and Grapefruit Paloma, plus the newly launched first still cocktail from the brand, Pineapple Martini, delivers on a trending flavor creating a refreshingly smooth cocktail in a can.

“Our innovation pipeline is exploring how we can make ready-to-drink and ready-to-serve cocktails faster and more convenient for bartenders to serve great drinks and enhance their work,” says Accari adding that they expect the RTD category to double in size by 2025 (IWSR).

HOW DO PERNOD RICARD’S RTD BRANDS STAND OUT?

Pernod Ricard’s RTDs reflect the company’s focus on providing consumers with bar-quality cocktails. “We’re very meticulous and meaningful about the innovations we create, down to the liquid development, ingredient selection and testing in order to get to the right final formula.” The company’s dedication to these details is reflected in its recent RTD cocktail launches. “We strive to create an RTD that not only brings a delicious cocktail to life, but also offers a one-of-a-kind experience,” concludes Accari.

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Canned Quality

SAGAMORE SPIRIT TURNS TO BARTENDERS TO CREATE ITS CANNED WHISKEY CREATIONS. The ready-to-drink category took flight when people couldn’t go to their local bartender for a drink during the pandemic. But now, even as things are returning to normalcy, RTDs remain in the spotlight, and an even brighter one at that. Imbibers continue to love the portability of cocktails in cans, while growing legions of bars and bartenders come to appreciate the efficiency that pre-made cocktails inherently promote. But quality is always the biggest question mark when it comes to ready-to-drink cocktails. The earliest ready-to-drink brands

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were sugar-loaded and revolved around convenience. However, as the category evolves, canned cocktail creators are sharpening their game. Nowadays, the quality of an RTD can be indistinguishable from that of a freshly prepared cocktail thanks in large part to new recipes made with higher quality ingredients and spirits as the base. Whiskey-based RTDs, in particular, are booming, and brands that put whiskey bona fides, quality ingredients and meticulouslycrafted recipes first are earning more real estate behind the bar.

Sagamore Spirit recently announced the national launch of its premium canned craft cocktails in three vibrant flavors: Pineapple Ryegarita, Honey Paloma, and Lemon Tea Fizz. Made with its award-winning straight rye whiskey and co-created with the innovative mixology minds behind Baltimore-based CAnE Collective, Aaron Joseph and Ezra Allen, each recipe was painstakingly built from the ground up. In fact, the brand’s first three recipes took more than a year to perfect. “The bartending community and our fans have shared that they love the innovative flavor pairings in each recipe and appreciate that we use straight rye whiskey as the base,” says Sagamore Spirit cofounder and president of distillery operations, Brian Treacy. “That was a conscious decision from the start. We wanted to give whiskey drinkers, new and experienced alike, a premium canned beverage with our straight rye whiskey that can be enjoyed wherever the day takes them. Our canned cocktails were developed to showcase the best of Maryland rye by being approachable and versatile while letting natural ingredients in classic cocktail combinations shine through, and the marketplace’s strong and sustained embrace of our products has validated that approach.” Sagamore Spirit pairs its straight rye whiskey with organic juices to get its canned craft cocktails as close to the taste of a freshly mixed cocktail as possible. That attention to quality translates to a better tasting canned cocktail for consumers and one bartenders can feel good about cracking open.

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it’s also highly versatile in cocktails. For instance, a Lolea Iced Tea is a refreshing combination of Lolea Sangria No.1, chai tea syrup, lemon juice, rum, and ginger beer.”

All About

Convenience

LOLEA SANGRIA IS FRESH WINE ESSENCE IN AN RTD Where RTDs are concerned, the opportunity for innovation is limitless. “Especially now that bartenders and consumers recognize that high-quality products can amplify any situation when served from a can,” stresses Felipe Lobón, U.S. Brand Manager for Lolea Sangria and Zamora Wines at Zamora Company USA. Award-winning Lolea Sangria No.1 is a premium frizzante sangria crafted with Tempranillo and Cabernet Sauvignon red wine, Mediterranean citrus, and soft peach accompanied by a touch of cinnamon. Lolea Sangria has no

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artificial preservatives or colorants and is 100% gluten-free and 100% vegan. Sangria has long been enjoyed in Spain, and Lolea Sangria bottles and cans conveniently bring that Spanish tradition to people worldwide. “In the same way that many Spanish families have their own sangria recipe, we encourage people to make each serve their own with fresh citrus, herbs, and spices,” says Lobón. “Lolea Sangria is delicious on its own, served very cold right out of the can or bottle, or served as a frozen treat with unique garnishes,” but

With a single-serve RTD like Lolea Sangria No.1, bartenders can quickly and easily pour a sangria for their customers, especially in high-volume accounts or outdoor venues where consumers prefer this type of serve. “It’s the perfect package to bring premium sangria to guests without needing to be a master Spanish blender,” explains Lobón. Lolea No.1 Frizzante Red Sangria is currently available in RTD cans. However, Lolea No.2 (peach-centric white wine-based sangria) and Lolea No.4 (organic Grenachebased sangria with a hint of lemon and cardamom) sangrias are available in the United States in ready-to-serve 750ml bottles. “Lolea’s journey in the states is just getting started, and people can expect many more developments from the brand in the coming years with the same focus on using premium-quality wines to craft unique beverages,” says Lobón. “People who taste Lolea become instant fans, and our 95-point showing at this year’s Chilled 100 Spirits Awards speaks to that fact! It’s truly a delicious and refreshing drink, a perfectly balanced sweet taste married with a fresh wine essence in the convenience of an RTD.”

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A Healthy Way CANTEEN SHAPES THE HEALTH AND WELLNESS RTD SPACE By Joseph Luparello As the ready-to-drink category continues to unfold, shaping on-the-go drinking experiences, the mega frenzy of brands launching in the space envelops all aspects in the industry. As such, more brands innovate in flavor and style with canned creations evolving to suit the needs of all different types of imbibers. It’s no surprise that a spirit brand would zero in on the health and wellness sector. Austinbased RTD brand Canteen offers an alternative to canned drinks with an overly sweet reputation. Targeting the health-conscious drinker, Canteen specializes in refreshing, low-calorie, spirits-based canned cocktails. Its offerings are crafted from premium spirits with natural flavors, making each can of Canteen low in carbs, sugar, and sodium, as well as gluten-free, non-GMO, and vegan. The inspiration behind Canteen stems from the demand for a more premium beverage option made with strictly high-quality spirits. The team saw an open door for a product that not only incorporated real vodka but also possessed a rich, bold flavor that didn’t come at the expense of quality ingredients. The Canteen portfolio includes Vodka Soda, a vodka-based canned cocktail, Cantina, a tequila-based canned cocktail, and Gin Spritz, a gin-based canned cocktail. Each line contains a variety of delicious flavor combos, including Watermelon and Cucumber Mint Vodka Soda, Ranch Water and Grapefruit Paloma Tequila Soda, and Blossom and Citrus Gin Spritz. These expressions are made with an impressive but simple list of healthy alternatives in the ingredients and approach, making Canteen the better-for-you choice. Bartenders can utilize these fun and flavorpacked drinks to put a contemporary spin on the classics, like a Moscow Mule. As a bonus, the cocktails contain several ingredients in just one can, so they are a sustainable alternative by reducing waste.

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THE FOLKS AT CANTEEN FIRMLY BELIEVE IN THE CONTINUED GROWTH OF RTDS AS MORE DRINKERS LEAN IN TOWARD CONVENIENT, ON-THE-GO, AND LOW-ABV OPTIONS.

The folks at Canteen firmly believe in the continued growth of RTDs as more drinkers lean in toward convenient, on-the-go, and low-ABV options. It’s evident that consumers are no longer settling for artificial additives, and are craving quality products, refreshing taste profiles, and portability. Along with Canteen, other leading RTD brands in the space report exponential growth, demonstrating that the future is in offering ready-to-drink cocktails. Canteen recently revealed an all-new packaging design across its three lines, alongside a larger eightcan variety pack for the vodka soda line. The new Tropical Variety Pack includes the ultra-refreshing Strawberry, Pineapple, and Lime flavors, while the

eight-pack edition of the Classic Variety Pack includes Watermelon, Black Cherry, and Lime. The goal is to continue providing customers with new ways to enjoy all Canteen expressions. As a beverage known for fun and functionality, the long-term plan is to stay influential in the health and wellness, fitness, sports, music, and hospitality spaces: consistently building relationships with the tastemakers and patrons that occupy them. If you’ve turned away from the booming RTD category because of the sugary selections, it’s time to experience the glory of it all, the healthy way, with Canteen.

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All the

It’s

Buzz By Terri Marshall

AWARD-WINNING BUZZBOX SCALES UP THE RTD CATEGORY IN QUALITY AND SUSTAINABILITY While playing bartender for a family event, buzzbox Founder and CEO Rod Vandenbos had an epiphany. He had gone to the store to buy all the spirits, the mixers, and the coolers. While he assembled the variety of cocktails, his young daughter ran by. He asked her what she wanted to bring to the party. This brilliant five-year-old brought him her favorite juice box, “fruit juice cocktail.” Adult juice boxes would be simpler than mixing all these cocktails, he thought.

GETTING THE BUZZ GOING

Vandenbos collaborated with local bartenders to produce some popular well-balanced cocktails. Then he brought his production team in to develop the recipes that would allow him to scale up his bartenderdriven cocktails. When the cocktails were all set, he worked with the Tetra Pak company to develop their proprietary aseptic package for real cocktails. The aseptic packing provides the best way to ensure product safety and longevity, especially when shipping cocktails. The science behind the packaging allows buzzbox to use top-shelf, high-proof spirits, and allnatural ingredients, ensuring the highest quality and freshest tasting cocktails.

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LET’S TALK ABOUT PREMIUM COCKTAILS IN A CAN

Bringing an added level of quality to RTD’s, buzzbox only uses top-shelf spirits and all-natural ingredients: no artificial flavors, color, or stabilizers. They produce their vodkas, gins, and whiskeys and procure some of the best rums and tequilas on the planet. Based in California’s Coachella Valley, they also get most of their fruits and vegetables from local farmers. The cocktails contain a higher ABV ranging from 12% to 14%.

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Buzzbox boasts nine award-winning cocktails: Perfect Margarita, Cuban Mojito, Long Island, Classic Cosmo, Bloody Mary, Vodka Lemonade, Hurricane, Classic Greyhound, and Whiskey Lemonade. Also, buzzbox just launched its new Tequila Paloma made with silver tequila imported from Jalisco and fresh California grapefruits and limes. “A purpose-driven company, we craft cocktails focused on quality with sustainability at the heart of everything we do,” says Vandenbos. “Our latest packaging updates show this purpose in action by increasing the renewability of the package while protecting the fresh quality ingredients found in our cocktails. Plus, with new graphics, our boxes look even better while doing it!” Vandenbos adds, “As next-generation solutions become available, we will continue to innovate to offer our consumers and trade partners the best quality

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ready-to-drink cocktails possible in lightweight, recyclable packages made from renewable materials.”

THE FUTURE OF RTD’S

The RTD category experienced a resurgence over the past couple of years, a lot driven by the “new normal.” Ready-to-Drink cocktails no longer contain sugary, heavy alt-based products aimed at the off-trade. Instead, today’s consumers want convenience and portability without sacrificing quality. They want to know what’s in their cocktails. Not surprising, vodka is the most popular spirit base for RTD cocktails, with tequila, whiskey, and rum also seeing solid growth numbers. An added benefit for bartenders in fastpaced environments like music festivals, sporting arenas, and pool bars, RTDs help keep long lines at a minimum. The Nielsen panel data projects robust growth for the RTD category (off and on-premises), and they don’t see the trend slowing down.

SPIRIT OF THE OPEN

St Andrews, Scotland

EXPLORE THE SPIRIT WITHIN LOCHLOMONDWHISKIES.COM

ADVANCED MIXOLOGY

RIFF ON A CLASSIC

Tropics DRINK IN THE

Toes in warm sand, rays beaming on a sun kissed face, cool breezes rhythmically rolling off a calm and quiet beach. For most tropically hooked fans, the only element missing from this blissful scene is a frozen drink in hand. The beauty of this drink is it has the power to transport us back to this place no matter where we are in the world. The skillful task of the bartender is to masterfully create paradise cocktails using quality ingredients and components that make them memorable. Tropically designed drinks with bright fresh flavors like coconut and pineapple usually do the trick. Coco Lopez Cream of Coconut inspires riffs on classics cocktails calling for a modern tiki vibe. Keep it simple and authentic, and a bartender can do no wrong.

Cape Colada

Coconut Daiquiri

Mimosa Lopez

INGREDIENTS

2 oz. Coco Lopez Cream of Coconut ¾ oz. vodka ¾ oz. peach-flavored schnapps 2 oz. cranberry juice 1 oz. sweet and sour mix 2 cups crushed ice

1½ oz. Coco Lopez Cream of Coconut 1½ oz. rum ½ oz. lime juice 1 cup ice

2 oz. Coco Lopez Cream of Coconut 3 oz. champagne

PREPARATION

Blend for 60 seconds and garnish with a pineapple.

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PREPARATION

Mix in blender until smooth.

PREPARATION:

Mix until smooth. Serve over ice.

@2022 123 Spirits, LLC

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MIXING WITH PROSECCO

Mixing with Prosecco Produced in Northern Italy, Prosecco is one of the top selling wines in the world. Giving other bubbly spirits a run for their money, Prosecco DOC is Italy’s largest Appellation, with this zone including major cities like Venice, Verona, and Treviso, along with the area’s beautiful countryside. Like most wine, Prosecco flavor profiles vary by region and production method. Typically sweet and fruity with less fizz than Champagne, Prosecco has historically been a popular component in classic cocktails like the Spritz, Mimosa, and Bellini. We turn to some of today’s top producers of Prosecco to find out the most popular cocktails bartenders are mixing with the bubbly spirit.

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ADVANCED MIXOLOGY

MIXING WITH PROSECCO

Add a Little Fun GUINIGI PROSECCO PLAYS WELL IN COCKTAILS

Guinigi Prosecco, sourced from Treviso, has a base of citrus and fruit-forward flavors. Guinigi’s delicate notes of apple, white peach, citrus, acacia, and wisteria all add complex layers that mix well in a refreshing cocktail. “We have seen bartenders looking to traditional cocktails that work incredibly well with a refreshing flavor profile,” notes August Sebastiani, President of 3 Badge Beverage Corporation. “Notable traditional cocktails include a French 75 or something as simple as a Mimosa with fresh-squeezed juice or any spritz.” Sebastiani reminds us, “While prosecco is often associated with celebratory gatherings, you don’t necessarily need a party to enjoy a bubbly cocktail.” Bartenders should know that Prosecco can be extremely versatile, whether it be the base to a low ABV spritz, mixed in a craft cocktail, or simply enjoyed on its own. The natural sweetness and effervescence are a nice balance to bitter ingredients such as fresh-squeezed citrus or apéritifs like vermouth or an Italian bitter. “Our Prosecco is versatile in that it works in several cocktails to add a bit of fizz but can also stand on its own as an apéritif for happy hour or to be enjoyed at the start of a meal,” explains Sebastiani. “For a refreshing spritz, we recommend you mix equal parts with La Pivón Rojo Vermouth and garnish with an orange slice. You can also use it to complement an Uncle Val’s French 75, or as we like to call it, a Tuscan 75. This is always a fun conversation for us. With so much of our core focus on spirits, Prosecco is a perfect bridge that connects our spirits portfolio to the wine portfolio with the use of cocktails.”

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ADVANCED MIXOLOGY

MIXING WITH PROSECCO

Always Classic

CINZANO PROSECCO MADE FOR EVERY DAY OR CRAFTING COCKTAILS

Anne-Louise’s 3 things to keep in mind when mixing with Prosecco PROSECCO IS EPHEMERAL If you aren't pouring the whole bottle at once, the bubbles will die sooner than you want them to. Keep a stopper handy to help preserve them between orders.

There are a few things to consider when mixing cocktails with Prosecco, most importantly, not all Proseccos are made alike, and they aren't interchangeable. According to Campari National Brand Ambassador, Anne-Louise Marquis, bartenders should taste Prosecco before mixing with it. “Some Proseccos have more residual sugars than others which will affect the balance of your cocktail,” explains Anne-Louise. “I like Cinzano because it is crisp and dry, making it ideal to mix with.” Cinzano is a classic Italian Prosecco made from Glera, Pinot Bianco, and Chardonnay grapes harvested in September in the Veneto region of Italy. It’s a high-quality DOC sparkling wine made for everyday enjoyment on its own or in cocktails like the Aperol Spritz and Bellini—the two most famous cocktails made with Prosecco, both from Veneto, the same region where the sparkling wine is made.

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First, the Aperol Spritz was popularized in the 1950s and is now both the iconic cocktail of Venice and the number one cocktail in Italy. The Bellini first made in 1948 by Giuseppe Cipriani, founder and bartender of the legendary Harry's Bar in Venice. Anne-Louise predicts both these drinks are classics and will be mainstays on menus for a long time to come, as well as serve as inspiration for new creative variations. “While the Aperol Spritz will always be queen, we are seeing some new creative takes on “spritz” style drinks that are perfect with Cinzano,” shares Anne-Louise. “I also love the Negroni Sbagliato, a Negroni variation with equal parts Campari, Sweet Vermouth, and Prosecco. Served on ice in a tall glass or wine glass, it is always a delight to give to a Negroni lover looking for something more effervescent. I also love creative Bellini variations, like using mango or passion fruit puree and Prosecco for a tropical twist on the classic brunch cocktail.”

PROSECCO IS BEST SERVED COLD Since you aren't going to shake the Prosecco in your cocktail, it's best to have it chilled and ready before service. Don't mix with room temperature Prosecco even if you are making a drink on ice. PROSECCO HAS A LOW DENSITY If you add it to the glass first, all the other ingredients will "fall through" it and mix naturally. We are used to “topping” a drink with bubbles but pouring the bubbles first and then adding the other ingredients second is better. This method ensures a well-mixed drink without needing to stir. “We see this with the Aperol Spritz,” says AnneLouise. “So I teach people to pour the Prosecco first, then the Aperol, so the drink has a consistent, beautiful orange color.”

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ADVANCED MIXOLOGY

MIXING WITH PROSECCO

Add a Splash of Zonin Prosecco From the Veneto region in Northeast Italy, Zonin Prosecco is made from the Glera grape using the Charmat process, which (unlike Champagne) involves creating bubbles en masse. The bubbles are lighter, and the process remains largely unchanged since early Roman times. Zonin Prosecco’s pear, apple, and soft citrus favor profile makes it a perfect base in classic and modern cocktails, mixed with a variety of fresh fruit juices for different versions of easy-to-make cocktails. Zonin Wine Ambassador, Matteo Pizziol explains, “Zonin approached the cocktail world with the classic Bellini and Rossini—fruity cocktails that go well with the fresh flavor of our Prosecco and with our history, as they were created by an Italian in Venice. As an added fun fact for bartenders—The Spritz—originated from the German verb “spritzen,” which means to splash.” For Pizziol, experimenting with Zonin Prosecco in classic cocktails is a must try. “First, Prosecco can be used in the making of almost every cocktail to make it “Royale,” for example you can add it to the Negroni to get an easier drinking version, the Negroni Royale. Then you can try to use it instead of the soda or sparkling water, to have a different version of your favorite cocktail (of course a better one). An example of this is the Old Cuban, which is a Mojito with black rum and Prosecco instead of soda and, quite frankly, you need to try it!” Pizziol offers advice for bartenders mixing with Prosecco, “Always add Prosecco last and it’s better to pour the wine over rounded side of a bar spoon to retain carbonation.”

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Strawberry Spritz Cocktail INGREDIENTS

½ oz. Vodka Zonin Prosecco 2 oz. muddled strawberries ½ oz. orange juice PREPARATION

Add the muddled strawberries into a champagne flute, add orange juice and vodka. Tilting the glass, slowly add the Zonin Prosecco. Stir gently, garnish with strawberries.

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ADVANCED MIXOLOGY

MIXING WITH PROSECCO

Add a Splash of Zonin Prosecco French 75 INGREDIENTS

½ oz. Gin Zonin Prosecco Cuvée 1 Tbsp Lemon Juice 1 tsp Sugar Syrup Lemon Zest PREPARATION

Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice. Shake well then strain into a champagne flute. Top with Zonin Prosecco Cuvée. Gently stir and garnish with a slice of peeled nectarine.

Zonin Prosecco’s pear, apple, and soft citrus favor profile makes it a perfect base in classic and modern cocktails.

Grilled Peach and Prosecco INGREDIENTS

1 bottle Prosecco Zonin 2½ oz. rosemary syrup* 2 grilled peaches** Sprig of rosemary (for garnish) PREPARATION

*In a small saucepan over medium heat, combine 240g caster sugar and 240ml water. Add 2–3 sprigs rosemary, cook for about 7 minutes while stirring occasionally, and remove from heat once sugar has completely dissolved. Strain into airtight container and allow to cool before using. **Heat grill to high. Cut peaches in half and remove stones. Lightly brush cut sides of peaches with oil of choice. Place peaches on baking tray, cut side up, and grill for a couple of minutes. Once grilled, add peaches to food processor and puree until smooth. Strain juice and refrigerate until completely chilled. You should have about 180ml juice. Add rosemary syrup to peach juice, to taste. Add about 120ml of the rosemary-infused juice to a tall glass filled with ice and top with Prosecco. Garnish with sprig of rosemary, to serve.

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ADVANCED MIXOLOGY

MIXING WITH PROSECCO

Elevate Cocktails with Fiol Prosecco Rooted in generations-old winemaking traditions, Fiol was founded by three friends from Treviso, each a wine enthusiast in love with Italy, Italian culture, and wines. According to the trio, Fiol is committed to bringing an elevated expression of Prosecco to the world. “We assembled a team of modern-day artisans: the best people, grapes, winemakers, designers, and innovators,” says Giovanni Chiappardi, Fiol’s Trade Marketing Manager. “Fiol is the closest thing to having your Aperitivo in Italy. Both Classico and Rosé expressions pair nicely with all kinds of foods and are perfect by the glass or mixed into cocktails, such as a Spritz, Bellini, or Mimosa.” According to Chiappardi, Fiol is “a solid base on which the bartender can count to unleash creative energy. Elegant and well balanced, gifting a pleasant light bubbling experience, both expressions of Fiol allow bartenders to introduce the flavors they like without having to fight overly sweet notes that tend to mask their skills.” Fiol Prosecco Classico, made from 100% Glera grapes, is a versatile wine that suits every occasion. It has limited acidity and moderate alcohol content and is both savory and sweet with a lively, bubbly sensation. The finish is refreshing with notes of Mediterranean spices and lemons. Fiol Prosecco Rosè, made from 75% Glera grapes and 15% pinot noir from the same region, is elegant with raspberry and wild strawberry notes on the nose and citrus, lemon, and white flowers on the palate, with a persistent finish. Both expressions are best served at 6-8°C (47-50°F). Prosecco DOC is now recognized globally as a spirit suited for every occasion. It is also perfect for those sparkling wine newcomers looking for an opportunity to taste an elevated expression at an affordable price. Ultimately, the latest Prosecco DOC Rosè continues to stir up innovation, intrigue, and interest in the category. “Prosecco continues to be the right ingredient of choice for many cocktails also with low ABV, and is widely used by many bartenders in the industry,” explains Chiappardi. “What makes the difference is always the quality of the prosecco chosen for the mix.”

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MIXING WITH PROSECCO

Elevate Cocktails with Fiol Prosecco Rosa Colada INGREDIENTS

FIOL Prosecco Rose 1.3 oz. Coco Lopez coconut cream 1.2 oz. White Rum 2 oz. fresh pineapple juice 0.3 oz. fresh lime juice 1 bar spoon citrus syrup ½ bar spoon Tonka bean syrup PREPARATION

Add all ingredients including crushed ice but excluding FIOL Prosecco Rosé in a blender and mix at high speed for circa 20 seconds. Pour rosé in a chilled tumbler glass and add the content of the blender. Garnish with a roasted marshmallow.

Mexican Fiol INGREDIENTS

FIOL Prosecco 1.2 oz. Mijenta Tequila Blanco 0.7 oz. banana cream 1 bar spoon of classic gum syrup 1 bar spoon of citrus syrup 2 drops chocolate & coffee bitter Lemon peel extract PREPARATION

Shake all ingredients except FIOL Prosecco to a shaker with plenty of ice. Filter the content in a double cocktail cup that is chilled and strain in a coupe. Top with Prosecco. Squeeze the lemon peel and garnish with a swirl of lime.

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Canarino INGREDIENTS

FIOL Prosecco 1 oz. aged grappa 0.7 oz. fresh lemon juice 0.7 oz. sugar syrup 1 lemon peel 4 mint leaves PREPARATION

Shake all ingredients except FIOL Prosecco with plenty of ice. Strain into a chilled cocktail glass and top with FIOL Prosecco. Garnish with lemon peel and mint leaves.

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ADVANCED MIXOLOGY

MIXING WITH PROSECCO

Keep Things Light with Luna Nuda Prosecco Everyone loves to celebrate with bubbly cocktails, but why stick to the same old spirits? Prosecco makes a wonderful addition to cocktails, especially when you want to keep things light and bright! With just a few high-quality ingredients, making an interesting drink is easy.

Limoncello Spritz

Bold and tart limoncello is balanced by lightly floral Prosecco in the classic Spritz ratio. Adding mint as a garnish gives a Mojito vibe that feels familiar and fresh. INGREDIENTS

3 oz. Luna Nuda Prosecco 2 oz. Limoncello 1 part soda water PREPARATION

Gently stir together all ingredients, garnish with mint and a lemon wheel.

Just Add Fleur … Why it works: Fleur Charmante is a liqueur inspired by the golden age of cocktail making, when bartenders began sharing their recipes for herb syrups and berry blends. Fleur Charmante encapsulates those flavors and makes it easy to create a unique cocktail at home with a single ingredient. Its bold flavors are softened by the effervescence and subtle sweetness of Luna Nuda Prosecco. INGREDIENTS

1 oz Fleur Charmante 4 oz Luna Nuda Prosecco PREPARATION

Combine ingredients in a flute.

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Coco-mosa

A mimosa but tropical. This twist on the classic brunch cocktail is perfect for capturing feelings of vacation even on a regular day. Drop the “mosa” for a happy hour friendly cocktail that still feels like you’re sipping on sunshine. INGREDIENTS

1 oz. Big Five Coconut Rum 4 oz. Luna Nuda Prosecco 2 oz. orange (or pineapple) juice PREPARATION:

Shake Coconut Rum and juice. Pour Prosecco into champagne flutes, top with rum and juice. Garnish with fruit slice, or a tiny umbrella.

The old ways

of infusing your cocktails with smoke

are over.

We now have the SmokeTop cocktail smoker! It is fast, easy, and takes up minimal bar space. As a bar tender and manager James Middleton created the SmokeTop to effectively smoke cocktails on a busy Friday or Saturday night shift. You can smoke several cocktails at a time, and it only adds 5-10 seconds. It adds not only a spectacular visual effect, but also aromatic toasted depth to any drink.

Smoked infusion is not just for whiskey. Don’t worry you can use the SmokeTop with all kinds of drinks. Mai tai’s, Margaritas, Dark and Stormies, Kamikazes, the list goes on. Because it’s a cold smoke you can even smoke wine, cheese, ice cream, or whatever your heart desires.

Made by

bartenders for bartenders!

www.middletonmixology.com

ADVANCED MIXOLOGY

BRAND SPOTLIGHT

Turn it Tropical

By Victoria CeCe

A Caribbean vacation is a cocktail away with BACARDÍ Tropical Rum BACARDÍ’s latest limited-edition release is not just any flavored spirit. BACARDÍ Tropical is expertly crafted, with a blend of flavors as seductive as a Pina Colada. This new rum celebrates the island heritage behind the BACARDÍ brand. “We wanted to create a flavored rum variant that embodies those roots with tropical fruit flavors that blend seamlessly into cocktails,” says Lisa Pfenning, Vice President, BACARDÍ for North America. There’s no doubt that BACARDÍ Tropical embodies every aspect of the islands, from its flavor to its packaging. This sun-kissed spirit elicits the aromas of a remote oasis. Sweet guava, pineapple, and coconut linger mysteriously in this clear rum bottle, luring bartenders and bar guests to try a new rum in their favorite tiki drinks. And, just like the islands, all these flavors in BACARDÍ Tropical are natural. “Like the other flavored rums in the BACARDÍ portfolio, this rum begins with a base of BACARDÍ white rum and is infused with allnatural fruit flavors,” adds Pfenning. The BACARDÍ team also prioritized making this new flavored rum something for everyone this summer. “It contains zero artificial sweeteners and is gluten-free, with only 100 calories per ounce and a half of liquid, which makes it nice and light for summertime sipping,” Pfenning explains. What makes BACARDÍ Tropical so evocative of the Caribbean is its easy-going character. This spirit is as cool as an island breeze, seamlessly suiting all kinds of tiki cocktails. “BACARDÍ Tropical is one of the brand’s most mixable flavor innovations yet, so it pairs well with a variety of different flavor combinations,” comments Pfenning. “We’ve seen bartenders incorporating BACARDÍ Tropical into a variety of classic rum cocktails, from Mojitos, Piña Coladas, and Hurricanes.” For bar guests who love something simple, BACARDÍ Tropical can stand on its own.

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“While tropical creations are the obvious choice, we’re also seeing many bartenders who want to really showcase the flavors of the rum by mixing it with just soda water or other simple mixers,” mentions Pfenning. You can go simple or steer towards sophistication with a classic tiki cocktail. But there’s no denying that BACARDÍ Tropical inspires a little experimentation. Channeling the freedom of the islands, this rum nudges bartenders to step out of the box and create new recipes reminiscent of white sandy beaches and crystal clear waters. “We encourage bartenders to continue experimenting!” exclaims Pfenning. With BACARDÍ Tropical, there’s no limit to your tiki cocktail dreams. This new flavored rum is light and easy with lots of character, just like island life. Mix it with soda or savor it in your signature tiki cocktail, and you’ll surely give your guests the dose of tropical wanderlust they’ve been searching for.

BACARDÍ Tropical & Soda INGREDIENTS

1½ oz. BACARDI Tropical 3 oz club soda PREPARATION

Build all ingredients in a highball glass over cubed ice. Garnish with a lime wheel.

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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.

ADVANCED MIXOLOGY

BRAND PROFILE

Timeless Power of Craftsmanship RIGA BLACK BALSAM OFFERS A UNIQUE TASTE OF BALTIC HERITAGE AND CULTURE By Joseph Luparello When a spirit persists unaltered throughout several eras, it has demonstrated a rare form of worth. Because no matter what the circumstances, its innate qualities and ingredients remain relevant. Falling into this timeless, legendary category of spirits is one of the oldest bitter brands, Riga Black Balsam. Named after the capital city of Latvia, its history of craftsmanship dates back roughly three centuries. Balsam, another word for bitter liqueurs, is a style of traditional herbal, high alcohol liqueurs from Eastern Europe that were initially intended for medicinal purposes. While specific dates are not concrete, the first balsam recipes in Riga date back to the 16th century. Influenced heavily by those originals, a pharmacist named Kunze took it upon himself to invent his famous Riga Black Balsam recipe and began producing it in industrial volumes by 1752. Major production of the Balsam took off in 1845 when Albert Wolfshmidt made a slightly modified version of Kunze’s. However, that recipe was lost in 1939 when Germany left Latvia before the Soviet occupation. Five years after World War II, the recipe was revived through the joint effort of former employees. Based on Kunze’s original, this recipe was reestablished in 1952 and has been unalterable since. Today, the recipe, rather the exact process of making Riga Black Balsam, is a secret known only by the head liquor master and his two apprentices.

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The product is crafted in two stages. First, the botanicals are infused in a spirit-water mix to produce the “Riga Black Balsam essence,” the basis of the final product, in big oak barrels, using a unique single barrel infusion technology. The essence is then blended with the rest of the ingredients. The savory Balsam is made from grain spirit and comprises 24 allnatural ingredients, including 17 botanicals. The lengthy list includes herbs and roots such as valerian, wormwood, black pepper, and ginger, as well as berries, natural fruit juices, honey, burnt sugar, and some rare ingredients like golden withy, gentian, and Peruvian balsamic oil. With no exception, every ingredient used is natural, including the artisanal water and French brandy. Once perceived strictly as a simple digestif, Balsam embraces its new function as an integral cocktail ingredient. When enjoyed neat it is dark and complex while stunningly versatile when paired with different mixers. Following bartender’s mixing trends, Riga Black Balsam represents the umami flavor profile used in many of today’s savory cocktails.

Riga Black Balsam offers a unique taste of Baltic heritage and culture, with a deep, noble flavor that will resonate with modern consumers, particularly those who relish pioneering spirits. In its traditional clay bottle, the classic liqueur has been a ubiquitous national favorite since it was introduced to the nation. It delivers nature’s magnificent power, just as you’d expect from a bitter liqueur created near the Baltic Sea.

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SHAKING AND STIRRING

TALISKER 1984 Taken from the very last 1984 casks from Talisker, set aside and guarded for decades, the limited-edition spirit is part of Diageo’s introduction of its exclusive Prima & Ultima Private Collection of Rare Malts in the USA. All the Single Malts Scotch Whiskies in the collection are natural cask strength, non-chill filtered, with no color added. Talisker 1984 has a lightly oily texture, with light smoky notes on the nose joined by fine sand and seaweed drying on a hot day. Its Skye in all its elemental glory.

NEAT OR ON THE ROCKS INGREDIENTS

1 ½ oz. Talisker 1984 Ice (optional) PREPARATION

Combine ingredients in a rocks glass. Gently stir. Serve.

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LAUNCHES

CONTRALUZ MEZCAL First-ever premium and artisanal Cristalino mezcal from award-winning global spirits company, Casa Lumbre. With a new-to-market filtration process that uses activated charcoal to produce a colorless, smooth flavor profile, the mezcal’s smoky taste is not compromised. Contraluz, meaning “living life in the back light,” is the first luxury-focused, ultra-premium mezcal meant to be enjoyed neat or in a skillfully crafted cocktail.

THE CONTRALUZ SPRITZ INGREDIENTS

BLACKENED AMERICAN WHISKEY Inspired by Metallica’s 6X platinum album, Ride the Lightning, Blackened Kentucky Straight Rye Double Cask Finished Whiskey, Rye the Lightning, is unveiled. The expression is double finished in Madeira and rum casks and undergoes the proprietary Black Noise sonic-enhancement process, in which Master Distiller and Blender Rob Dietrich and Metallica chose a playlist consisting solely of live setlists of the album.

NEAT OR ON THE ROCKS

1 oz. Contraluz Mezcal 1 oz. Italicus Clear Aperitif 4 oz. Champagne

INGREDIENTS

PREPARATION

In a flute, mix Contraluz and Italicus. Top it off with brut champagne. Garnish with a lemon twist.

1 ½ oz. Rye the Lightning Ice (optional) Combine ingredients in a rocks glass. Gently stir. Serve.

FOUR PEEL STRAWBERRY GIN Watershed Distillery releases its Four Peel Strawberry Gin as a limited seasonal release, made with fresh picked Ohio-grown strawberries creating the nostalgia of a u-pick berry farm experience—the gin tastes like how summer feels. Four Peel Strawberry gin joins as the third gin in the award-winning Four Peel gin portfolio.

FOUR PEEL STRAWBERRY GIMLET INGREDIENTS

1 ½ oz. Four Peel Strawberry Gin ¾ oz. lime juice ¾ oz. simple syrup PREPARATION

Shake gin, lime juice and simple syrup with ice. Double strain into chilled coupe glass and garnish with a lime wheel.

EZRA BROOKS 99 Lux Rox distillers introduces Ezra Brooks 99 and Rebel 100 now in 1.75L bottles. The Bardstown, Kentucky distillers, home to Ezra Brooks, Rebel, Daviess County, David Nicholson and Blood Oath bourbon brands releases Ezra Brooks 99, a pure, oak-barrelaged Kentucky Straight Bourbon Whiskey elevated to 99-proof and its Rebel 100, a smooth wheated bourbon that offers the same round body and full flavor of the original Rebel Bourbon but dials it up to 100-proof. Both are now available in 1.75L bottles.

JACK DANIEL'S BONDED Jack Daniel’s launches the first two expressions of its new Bonded Series: Jack Daniel’s Bonded Tennessee Whiskey and Jack Daniel’s Triple Mash Blended Straight Whiskey. Both products, Bottled-in-Bond at 100 proof follow the Bottled in Bond Act of 1897 with packaging inspired by the original 1895 bottle design. As stipulated by the Bottled in Bond Act, a bonded whiskey must be distilled by a single distiller during a single season, matured in a government bonded warehouse for at least four years and bottled at 100 proof.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Ezra Brooks 99 Ice (optional)

1 ½ oz. Jack Daniel's Bonded Tennessee Whiskey Ice (optional)

PREPARATION

Combine ingredients in a rocks glass. Gently stir. Serve.

PREPARATION

Combine ingredients in a rocks glass. Gently stir. Serve.

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IT’S ALWAYS SEASON ITH W E D MA TURAL ALL-NANEY HO

Imported by Marussia Beverages USA | Cedar Knolls, NJ | PLEASE DRINK RESPONSIBLY

They say the Rule of Three is a catchy, memorable principle, and an easyto-process equation for most people. Sayings like “Blood, Sweat, and Tears,” “Mind, Body, and Spirit,” and “Wine, Women, and Song” make consumers stop and take notice. Plus, it’s simple and effective. And easy on the brain. So, in the spirit of trios now on-trend, Ready-To-Drink is a word triplet in our business that is just about everywhere right now. This relatively new category has taken on a life of its own, and every spirit brand has joined the party. This issue of Chilled examines some triplethreat brands that excel in quality and creativity, with special attention paid to canned cocktail creations that have made their way into bars and on drink menus. Joining our special section on the craft of ready-made cocktails, this issue also highlights craft spirits and, of course, craft cocktails. Because no matter how you slice it, quality ingredients are the name of the game these days. Finally, we duly celebrate bubbly tipples mixed with Prosecco since giving cocktails the “royale” treatment is not just fun; it’s utterly refreshing for the season. Lastly, Roger Steele, our cover sports star, and Dewar’s Scotch Whisky join forces to present the worlds of golf and scotch in a cultural light that shines brightly on Diversity, Equality, and Inclusion (DEI). Now that’s a set of three we should practice until we get it down to a tee.

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105

Changing the Game ROGER STEELE AND DEWAR’S BREAK THROUGH PRECONCEIVED NOTIONS TO INSPIRE INCLUSION, WELCOMING EVERYONE TO THE GAME OF GOLF AND THE SPIRIT OF SCOTCH.

By Joseph Luparello | Photos by Arielle Gallione

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ust like a painting, a round of golf is an art form. The way an artist carefully executes each stroke on the canvas is no different than a golfer’s deliberate approach to each shot on the course. On the surface, the simple concept of hitting a ball into a hole may come off as monotonous. Likewise, the average person’s first glance at the most famous painting of all time, The Mona Lisa, often leaves them wondering, “What makes this so special?” Yet, both the painting and the game have garnered an immense amount of respect and admiration, specifically from those who were curious enough to investigate beyond these preconceived notions. By stepping into the shoes of the golfer, or holding on to the brush of the artist, it becomes clear that the beauty exists within striving to perfect the craft. Even if mastery is never achieved, growth as an individual is a guaranteed outcome, and that what’s most beneficial in the big picture. Roger Steele was once unaware of the fact that golf could make him a better person, but not by choice. The old saying, “all that you know is all that you are,” was the sheer root of his incomprehension. Growing up on the West Side of Chicago, golf was practically non-existent to Steele and his friends. Their hearts were set on becoming formidable basketball players, given their idol, Michael Jordan, was racking up championships for the Bulls throughout the 90s. Realistically, nothing would’ve ever changed if Roger Steele Sr. didn’t foresee a different future for his son. As a police officer in Chicago, he used golf as a platform to strengthen bonds with his fellow colleagues. One day he dragged his only son Roger to Columbus Park to acclimate him with the game. Roger Jr. recalls how reluctant he felt tagging along with his father that day. He knew if his friends caught wind of his presence on the golf course, he’d become a laughingstock. And overall, he felt out of place given he was partaking in a sport traditionally popular among older white men.

But instead of succumbing to society’s “norms,” Roger carried on with what his father believed was best for him and continued to play golf throughout high school. After graduating grade school and moving on to study Civil Engineering at the University of Illinois, his focus switched from golf to academics. He succeeded in earning his degree and landed a job shortly afterwards, yet quickly learned the engineering lifestyle was ultimately not for him. Fate then reunited Steele with golf when he had the opportunity to play again in a workrelated outing. Something different clicked this time around. He was fascinated at how the game allowed him to effortlessly connect and communicate with his peers. Viewing the game from a community perspective had a profound impact on Steele, causing it quickly to evolve into a burning passion of his. He began to focus all his energy and effort into building a career centered on golf. One thing led to another, and he eventually went on to establish the creative content agency HIPE Media with former Korn Ferry Tour player Danny Wax. CHILLEDMAGAZINE.COM

107

The Looper BY ROGER STEELE

INGREDIENTS

2 oz. Dewar’s 12 Year Old 3 oz. Sparkling Cider 3 oz. Lemonade PREPARATION

Combine ingredients in a highball glass with ice.

“HIPE Golf was created to raise awareness, provide opportunities, and supply resources for athletes from underrepresented communities in golf,” explains Steele. “We support players of all ages and levels of competition in pursuing their dreams of playing at the highest levels of the game.” With his new platform and growing social media presence, Steele had his sights set on making sure no one, regardless of where they’re from, what they look like, or their financial status, is excluded from a warm welcome to the sport. “I want more people to feel like this game is theirs, and to both sow and reap the benefits that golf has generationally been known for. Golf has done so much for me internally and externally, and there is now no longer a reason we all shouldn’t have the awareness and opportunity to have a much deeper relationship with it.” Roger Steele is living proof that assumptions should never be made prior to exploration. The young boy who unwillingly took on the course one day is now a man who never wants to step off it. He deeply values the game for its ability to help people improve in all aspects of life and believes his purpose is to inspire others to reach their utmost potential through its challenges.

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Steele’s goals in the world of golf parallel Dewar’s current aim in the world of scotch. This crossroads sparked a harmonious partnership, and a truly aligned opportunity. “Dewar’s has a strong footprint in the golf space, and I was beginning to gain traction as a voice in the game,” shares Steele. “My agenda has always been to present golf in a cultural light that helped minorities and other excluded demographics feel like the game of golf was ours too, removing both the fear of getting started and presenting ourselves authentically. The coincidence was that there is a similar push in the scotch world to bring the experience to new groups that may have preconceived notions that needed refreshing.” For Steel, The #RillSophisticated Tour is everything missing from golf and scotch. “Dewar’s and I partnered with 5 Iron Golf, one of the fastest growing golf venues, and did more than host an event, we built community,” he says. “We leveraged the multi-cultural

‘‘

My agenda has always been to present golf in a cultural light that helped minorities and other excluded demographics feel like the game of golf was ours too, removing both the fear of getting started and presenting ourselves authentically. The coincidence was that there is a similar push in the scotch world to bring the experience to new groups that may have preconceived notions that needed refreshing.

Bacardi family, organizations like The Gathering Spot, and the growing black golf communities in each city to create a vibe and an energy that I’ve never seen in golf and would never expect in the world of scotch. The #RillSophisticated Tour gives back to golf by encouraging everyone, from newcomers to veterans, to look at golf through a new lens. This was a moment in time where we all got to say, ‘golf is my game’ and ‘scotch is my drink!” The tour inspired a sense of ownership and confidence that’s essential to finding a true place in the game. “We set authenticity as a base. Then we connected beginners with more experienced players and then more experienced players with coaches. At the end of the day, we built community around the notion of being true to self. Walking out of those events everyone knew that they were truly golfers, the most powerful sentiment the game could ever hope for.”

Chilled Chats with Steele about driving inclusivity and changing the game. WHY IS IT IMPORTANT FOR YOU TO INSPIRE OTHERS TO REACH THEIR POTENTIAL? I think it’s life’s cost of admission. We are all here to create and inspire others, and I believe we all do it in our own ways. The goal with all undertakings and relationships should be leaving them better than you found them. It’s our responsibility not only as stewards of our respective crafts, but as human beings. Things that don’t improve, at some point, cease to exist. WHO IN YOUR LIFE IS SOMEONE WHO INSPIRED YOU? As cliche as it sounds it had to be my parents—both of them. As a son I tend to lean into giving my father more credit because of the commonalities in real world experiences, but that’s not the case. My father gave me a lot of the skills and information I needed to stay motivated and keep dreaming despite a world full of obstacles. He gave me the game. But there were many times that it wasn’t enough on its own. My mother gave me the perspective to accept elements of situations, myself, and others so that things did not impact me as deeply. She made the game less cold. While at the same time, she gave me the faith and courage to change my circumstances. HAVE YOU ALWAYS BEEN A SCOTCH FAN? I loved everything it represented culturally but didn’t have an impetus to dive deeper until I got more invested in golf space. It wasn’t until meeting the team and researching the history of the Dewar’s brand that I became a true scotch fan.

WHAT ELSE CAN YOU TELL US ABOUT YOUR HOPES FOR THE PARTNERSHIP AND THE GAME OF GOLF? My goals are simple. I want more people to feel like this game is theirs, and to both sow and reap the benefits that golf has generationally been known for. Golf has done so much for me internally and externally, and there is now no longer a reason we all shouldn’t have the awareness and opportunity to have a much deeper relationship with it. And if you have any doubts about that, be on the lookout for the #RillSophisticated Tour coming to a city near you. We’ll clear it all right up for you. HAVE YOU EVER BEEN A BARTENDER? Unofficially, yes. Licensed not quite. What started as a fascination in college matured into a celebrated hobby in my adult years. As someone that had a deep appreciated for potent but well-balanced cocktails, I spent a significant amount of personal time exploring, challenging, and better understanding my preferences as it pertained to spirit brands and profiles. Which is why I was elated to have the opportunity to create a cocktail alongside Dewar’s as a part of this tour. I felt like an artist in bringing our drink The Looper to life. As an enthusiast I respect the artistry of bartending, and I see each drink as an expression. Even within the confines of the recipe there is always room for a bartender to show their individuality in the brands, the balance, the twists. A passionate bartender can completely change the course of a night and dramatically impact your perspectives on things.

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Family THAT

SPIRIT

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Boann Distillery Crafts its Mother and Daughter Project, Silks Gin

By Michael Tulipan Legend has it the Goddess Boann created the Boyne River, a picturesque waterway that courses through the valley of the same name in County Meath on the east coast of Ireland. Here, drinks industry veteran Pat Cooney, together with four of his children, established Boann Distillery to create a range of Irish whiskies and gin steeped in tradition and local ingredients. The distillery launched with a line of whiskies made from local barley and aged in a variety of casks from around the world. Taking inspiration from the land around them, the family turned to crafting a unique signature gin. Named for the colorful “silks” worn by jockeys at the famed Bellewstown Racecourse visible from the family’s property, Silks Gin is very much a mother and daughter project thanks to the collaboration between Sally-Anne Cooney and her mother Marie, the family’s resident beekeeper. For the development of Silks Gin, Sally-Anne oversaw everything from the mix of botanicals to the naming of the gin, while honey became an integral ingredient in the botanical mix. The floral-forward gin is crafted with 14 distinct botanicals sourced as near as the family orchard and as far as juniper from North Macedonia, Cardamom from India, and sweet orange from Ghana. Sally-Anne Cooney says, “Our family orchard is the inspiration for our signature botanicals—apple blossoms from our trees, honey from our bees and elderflower and hawthorn flower from our hedgerows.” Over 6,500 apple trees grow in the family’s 30 acres orchard, which is a biodiverse home to four different apple varietals Michelin, Dabinett, Yarlington Mill and Jilly. The base of the spirit is locally grown barley and the fabled river’s pristine waters used to cut the distillate. Each local botanical is picked at its peak from apple blossoms in May to elderflower in June. The gin’s botanicals are then macerated for 24 hours before slow distillation in a 500-liter custom “Bennett” copper pot still that marries tradition with modern technological advances. Sustainability has been a focus of the distillery from the start, from using only locally sourced grains to their closed loop system for water that recycles all input water and maximizes energy recovery. Rainwater is harvested for a variety of uses including to water the gin botanicals.

Bright, fresh, and balanced, Silks is designed for cocktail making. Cooney recommends serving it in a classic gin and tonic with a slice of red apple to evoke the family’s orchards. Just as importantly, the juniper backbone paired with floral aromatics serves up a classic dry Martini. Silks Gin debuted in the United States earlier this year and Cooney is confident Americans will embrace it as Europeans have. “I can see that consumers are starting to trade up and experiment within the category which has all the hallmarks of the start of the Gin Craze over here in Europe,” she shares. “Gin is a very exciting category.”

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the

Absinthe

Legacy By Joseph Luparello

Crafted with the back of a barspoon, a dash, or a rinse— bartenders bring on the bitterness using Absente Absinthe in cocktails.

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Fairy Crush INGREDIENTS 1 oz. Harridan Vodka ½ oz. Lillet Blanc ¼ oz. Absinthe Absente ¼ oz. strawberry fennel syrup 1 bar spoon strawberry jam ½ oz. lemon juice Aromatic tonic (to top)*

Due to its high alcohol content and purported hallucinogenic properties, absinthe had attained a reputation for being dangerous. The United States prohibition only changed in 2007 when the FDA ruled that thujone levels from wormwood needed to be a maximum of ten parts per million and allowed labels to again carry the term absinthe on them.

PREPARATION

Of course, like all contraband, absinthe never completely went away. “In Europe, and probably in the states too, some bars kept on serving absinthe illegally long after it was forbidden,” says Alain Robert, owner of Distilleries et Domaines de Provence. “One of the reasons is that many artists were convinced they would lose their creativity if they couldn’t enjoy absinthe and its supposed narcotic powers.”

Combine all ingredients except the tonic water in a shaking tin over ice and shake vigorously. Double strain into a highball filled with crushed ice and top with aromatic bitters and sprinkle with fairy orchid edible flower mix. *Aromatic tonic has aromatic bitters in it, but regular tonic can be used, preferably Fever-Tree.

Fine art meets the art of distillation in every bottle of Absente, the absinthe category’s brand leader.Known as “la fée verte” or “the green fairy” for its green hue, absinthe is the stuff of legends but also still widely misunderstood. Produced with ingredients harvested at peak maturation, Absente is a traditional-style absinthe, one of only two “ancient” brands available today that were produced prior to early 20th century bans. The main ingredients in the distillate are wormwood, long used for its digestive properties in Southern Europe, star anise, mugwort, green anise, balm, and mint, along with a few closely held secret herbs. The first distillation flows clear from the still with the second maceration with Roman wormwood (artemisia ponticae) imparting the spirit’s familiar green hue. The history of absinthe is tied closely to modern literature and the impressionist art movement. Originating in the French and Swiss Alps in the late 18th century, absinthe became the drink of choice for artists and writers in Europe in the 19th and early 20th centuries until it was banned in many countries, including the United States in 1912.

Thanks to misrepresentations in popular culture and its past illegality, absinthe continues to have its own mythology. Let’s get the misconceptions out of the way. No, Van Gogh did not go crazy on absinthe. No, the amount of wormwood in absinthe is not nearly high enough to create a hallucinogenic experience. Absinthe’s bad reputation is more likely the result of its high alcohol level. Yes, absinthe can be enjoyed with a spoon, water, and sugar cube, but it also can play a supporting role in a wide range of cocktails by bringing notes of bitterness and herbaceousness to drinks. Take the Sazerac, the signature drink of New Orleans and widely regarded as the world’s oldest cocktail. Created in 1838 by Antoine Peychaud, the drink was forever changed by the worldwide absinthe craze when in 1873—or thereabouts, the date is up for debate—bartender Leon Lamothe added a dash to the drink. Today, the recipe calls for an absinthe rinse and most bartenders would not make the Sazerac any other way. Absente’s label design features the signature triple Van Gogh face. Ironically, thanks to this distinctive packaging, Absente is most recognized for celebrating the spirit’s artistic legacy. “Consumers searching for Absente rarely name it, they ask for Van Gogh absinthe,” says Robert. “That's something unique in the beverage industry.” Just like absinthe itself.

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FRENCH

SAVOIRFAIRE CRAFTING WINE WITH CARE

By Heather Dolen The French association with wine is paramount. It’s difficult to think about wine without France being top of mind. The Roman influence here helped to spread the growing of grapes to many of the best-known regions of France—Bordeaux, Loire Valley, Alsace, Burgundy, Champagne, to name a few. Many varieties that began in France are now famous elsewhere in the world. France produces an astounding 2,900 different kinds of wines and about 8-9 billion bottles a year! One of the characteristics of French wine is its system of classifications. The term appellation d’origine contrôlée (AOC) means “controlled designation of origin” in French. There is also the term Indication Géographique Protégée (IGP), which the European Union manages. The classifications systems were developed as a way of certifying geographical indications and rules of production.

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Libération de Paris wines have a classification of Controlled Appellations (called “AOC” or “AOP”) which promotes regions versus grape varietals. As a result, the collection of wines is traditional yet approachable. The two families, the Delaunay and the Bonnete, who create Libération de Paris wines had similar goals in mind. Nathalie and Jean Francois Bonnete had the same vision as Catherine and Laurent Delaunay regarding wine, winemaking, and where French wines needed to evolve in the United States market. “Libération de Paris is crafted in our vineyards, supervised by our team of seven full-time oenologists, and elaborated by the Delaunay’s, who are fifthgeneration Burgundy winemakers,” says Jean Francois. “We, therefore, have a complete handle on the entire process from the vineyards to the bottle.

FUN FACT: If you drank a new French wine each night, it would take you approximately eight years to drink your way through the country!

The philosophy of Catherine and Laurent Delaunay is to propose balanced wines which are respectful of their terroir and made to be enjoyed by wine lovers.” Libération de Paris is approachable and enjoyable with both families envisioning craft wines that create pleasure and comfort, daily. “This was very important to us,” explains Jean Francois. “Especially as our vineyards are all based in France and French wines are still perceived by most as intimidating, too complicated, and therefore out of reach, which for us is a shame.” To be sure, the goal for Jean Francois is to facilitate for wine lovers a discovery of French wines on a day-to-day basis, not only for a special occasion, at an affordable everyday price. “Bartenders can feel 100% comfortable and at ease proposing any of our Libération de Paris wines to any of their guests,” says Jean Francois. “They are the result of winemaking savoir-faire (knowhow), crafted with care from vineyard to bottle, are highly rated, awarded, and over-delivering for their price.” CHILLEDMAGAZINE.COM

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Swapping Spirits in Classics Bartenders Craft Classic Cocktails Using Pisco as a Base

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Bartenders appreciate the authenticity and complexity of Pisco. As a matter of fact, Pisco brands entering this year’s Chilled 100 Spirits Awards received some of the highest scores and honors, beating out many highend whiskey and cognacs. What is it about Pisco that charms bartenders, creating instant fans?

But for Falco, the proof is in the pour. “I invite bartenders to compare a Pisco Sour with Margarita, and a Chilcano with a Moscow Mule. Or swap the tequila in a Margarita for Pisco and make a Piscorita to compare the complexity. The Piscorita is a much better cocktail than the Margarita. Don’t believe me? Give it a try!”

“ Pisco adds the perfect combination of complexity and flavor to every cocktail. It’s so good that you can drink it neat, like the best cognac! ” - Conrado Falco of PROMPERU

The pure spirit comes from a centuries-rich culture, produced in the southern valleys of Peru. This unique terroir imparts authentic and complex flavors to Pisco, which is a distillate made solely from grapes—nothing added, no water, no sugar, no wood aging, nor coloring agents. Some Pisco is made with aromatic grapes and some with non-aromatic grapes—so there are eight grapes in total that can be used. The most popular aromatic Pisco is Italia while the most popular non-aromatic Pisco is Quebranta. Blended Piscos (or Acholados) can have any combination of eight grapes, but most are made with two, sometimes three, combinations. Mosto Verde, which needs more grapes per bottle to create, can be made from any grape and blends. Bartenders love to experiment with Pisco’s complex flavor profile and will riff on classic cocktails using Pisco as a base to create unique recipes. “Pisco is made only from grapes and those fruits have so many notes and aromas,” notes Falco. “We are enthusiastic about the trend toward premiumization, and quality ingredients being used to create cocktails because Pisco adds complexity and flavor to any cocktail.” Mixologists love to work with Pisco and there are so many bars and restaurants developing their own signature cocktails with it.” For instance, the Peruvianinspired restaurant Cabra in Chicago serves a popular cocktail made with a Pisco and mango mixture, while the bartenders at Bar Flores in Los Angeles mix Pisco with lavender for one of its more popular concoctions on the menu and Rosaline in West Hollywood serves a spicy Pisco drink that is always a crowd-pleaser.

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Something new in

Vermouth

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GUERIN VERMOUTH LAUNCHES DRY RED AS AN INNOVATIVE ADDITION TO THE LINE Following the end of World War II, Robert Guerin, a winegrower from the Cognac region of Chenac sur Gironde, believed the ancient aperitif Pineau des Charentes had great potential. Acting on instinct, he became one of the first pioneers of its commercial production. A couple of decades later, Guerin’s children settled down and took over the family business. In May of 1967, they founded the Société Puy Gaudin in partnership with their uncle and three other winegrowers in the area. Fast forward to today, Robert’s grandchildren and greatgrandchildren call the shots and strive to maintain their impressive heritage, but with continued growth. As the number-one producer of Pineau des Charentes, they continue to embrace a philosophy that seeks out innovation, ultimately leading to the creation of the Guerin Vermouth line. Guerin Vermouth is crafted from a Pineau des Charentes base, boasting sweet and dry versions of both white and red vermouth expressions. The base is blended with wine and an assortment of fresh botanicals and then matured in Cognac casks, bringing a new and refreshing style to the vermouth category. Designed as a perfect cocktail ingredient, Guerin Dry Red Vermouth has no added sugar and is the only dry red vermouth currently available in the United States. Dry Red is crafted from a base of red and white wines, blended with two-year-old red Pineau des Charentes, caramelized grape juice, as well as herbs and spices, including angelica root, cinnamon, cardamom, coriander, nutmeg, and bitter orange peel. It is then aged in Cognac casks for several months.

Royal Raspberry Cobbler INGREDIENTS

3 oz Guerin Dry Red Vermouth 5 raspberries, plus more for garnish ½ oz. lime juice ¼ oz orange juice 1 oz raspberry-saffron syrup soda water (Topo Chico) mint (for garnish) PREPARATION

In the base of a highball glass, gently press 5 raspberries against the base of the glass. Add ingredients. Fill glass with ice and top with soda water. Using a bar spoon, gently swizzle all ingredients together. Garnish with fresh mint and a raspberry. *Raspberry-Saffron Syrup: Combine 1-pint fresh raspberries, pinch of saffron threads ½ cup water, and ¼ cup sugar in saucepan over medium heat and stir until sugar is dissolved. Simmer for about 10 minutes until berries have started to burst. Remove from heat and allow to cool to room temperature before strain through a fine mesh strainer. Refrigerate until ready to use.

One sip of Dry Red takes the imbiber on an adventure of floral and fruity aromas, with hints of saffron and light caramel. It is undeniably fresh and fruity with a delicate natural sweetness on the palate, topped off with a lingering vibrant finish. This expression in this line of vermouth is so complex and packed with flavor that it is often served by itself on the rocks, or chilled with a twist of citrus for a simple and deliciously elegant aperitif. As far as mixing goes, Guerin Vermouth harmoniously interacts with all other ingredients in classic and modern cocktails, including Manhattans, Martinis and modern variations. The launch of Guerin Vermouth has sparked significant interest in its main ingredient, Pineau des Charentes. In turn, Heavenly Spirits will begin importing a range of the Guerin Pineau des Charentes starting in August. Our Chilled 100 Bartenders were gifted Guerin Dry Red Vermouth and invited to create unique vermouth inspired cocktails. Check out New Hampshire bartender Chilled 100 member Owen Wolfertz’s Royal Raspberry Cobbler. For additional information and recipes visit chilledmagazine.com.

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Crafting Classic Cocktails SIP ON PREMIUM RUM COCKTAILS MADE WITH SANTA TERESA 1796 RUM

Premium rum brand and Chilled 100 Bartender Seal of Approval, 2022 recipient, Santa Teresa 1796 Rum is a must-try base in typically whiskey-forward cocktails. According to Brand Ambassador, Marlo Gamora, “Santa Teresa 1796 is dry and complex. It shares the same flavor profiles as a bourbon and rye whiskey that has been aged 10-years and up. It works wonderfully in any classic cocktail as a substitute for whiskey.” Give these classic summer sippers a mix.

Sail Me Back Home INGREDIENTS

1 ½ oz. Santa Teresa 1796 ½ oz. simple syrup 1 oz. lime juice 1 ½ oz. ginger beer 2 chunks of pineapple Pinch of granulated cinnamon PREPARATION

Muddle pineapple in a shaker, add the rest of ingredients, shake with ice, double strain over ice in a glass, top with ginger beer in a Collins glass. Garnish with mint sprig and half pineapple sliced.

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Guava-Colada

Spicy Mango Daiquiri

Colada Daiquiri

INGREDIENTS

1 ½ oz. Santa Teresa 1796 ¾ oz. lime juice ¾ oz. Monin Guava syrup ¾ oz. Coco Lopez coconut cream

1 ½ oz. Santa Teresa 1796 1 oz. lime juice ½ oz. Monin Mango syrup 1–2 dash Scrappy’s Hellfire bitters

PREPARATION

Combine all ingredients in a mixing tin. Shake and strain into a Collins or Hurricane glass filled with crushed ice. Garnish with burnt cinnamon stick and lime wheel.

Combine all ingredients in tin, add ice, shake. Fine strain in chilled Coupe glass. Garnish with Tajin rim and lime wheel.

1 ½ oz. Santa Teresa 1796 ½ oz. creme de cacao (clear) ½ oz. colada syrup (or any coffee syrup) ¼ oz. demerara syrup ½ oz. lime juice PREPARATION

Add all ingredients in shaken tin, add ice, shake, and strain over Coupe glass. Garnish with coffee beans and/ or chocolate-covered beans on the side.

The Venezuelan INGREDIENTS

1 ½ oz. Santa Teresa 1796 Jarrito Pineapple soda

1 ½ oz. Santa Teresa 1796 ¾ oz. lime juice 1 oz. demerara syrup 1 ½ oz. sparkling wine 1 dropper of vanilla extract (about 20 drops) 3 dashes Angostura bitters

PREPARATION

Santa Teresa Jarrito INGREDIENTS

Combine soda with Santa Teresa in a Collins glass with ice. Squeeze a lime wedge and drop lime wedge into the glass.

Shake all ingredients with ice but sparkling wine, double strain into a Coupe glass, top with sparkling wine. Garnish with orange peel.

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RECIPES CONSIDERED AMONG THE BEST COCKTAIL PROGRAMS IN ARIZONA, THE TEAM LED BY NICHOLAS PADUA, DIRECTOR OF WINE & BEVERAGE, SETS THE BAR HIGH AT THE AMERICANO IN SCOTTSDALE. MODERN IN ITS APPROACH AND ITALIAN IN SPIRIT, THE AMERICANO BAR OFFERS A SOPHISTICATED, YET APPROACHABLE COCKTAIL PROGRAM.

VERSACE ON THE FLOOR INGREDIENTS 2 oz. Serrano Fresno House-infused Vodka 1 ⁄4 oz. mesquite honey simple 1 ⁄4 oz. coconut white balsamic vinegar 1 ⁄2 oz. simple syrup 3 ⁄4 oz. fresh lime Large basil leaf (for garnish) PREPARATION Add all ingredients in Boston mixing glass, shake well, strain and pour in the coupette glass, add basil extra virgin oil foam.

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NONNA E MAGRA INGREDIENTS 1 1⁄2 oz. Mitcher’s 1 ⁄2 oz. Giffard Rhubarb 1 ⁄4 oz. Giffard Cassis 1 oz Rhubarb Cordial 1 ⁄2 oz. simple syrup 1 ⁄2 oz. lemon juice 3 Dashes Rhubarb Bitters Rhubarb ribbon (for garnish) PREPARATION Add Cassis to Tumbler glass then fill it with crushed ice. Combine the rest of the ingredients into tin and fill with 1 scoop of ice. Shake until chilled and strain into bucket glass. Garnish with rhubarb ribbon and mint.

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ALLACCIARE INGREDIENTS 1 1⁄2 oz. Hibiscus infused Naran Mezcal 3 ⁄4 oz. Martelletti Vermouth di Torino 3 ⁄4 oz. Starlino Aperitivo 1 ⁄2 oz. Fernet Branca PREPARATION Combine all ingredients into yari. Add 1 scoop of ice. Stir until chilled and strain into Sour glass. Garnish with Skeleton Leaf.

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SALVATORE VIOLA INGREDIENTS 2 oz. Monkey 47 Gin 1 ⁄2 oz. violet syrup 1 ⁄4 oz. Stambecco Cherry Amaro 3 ⁄4 oz. blueberry shrub 1 ⁄2 oz. lemon juice 1 oz. egg white 3 dashes ginger bitters 3 dashes lemon bitters PREPARATION Combine all ingredients into a shaker tin. Dry shake for 30 seconds. Add 1 scoop of ice then shake for another 30 seconds. Strain into a Vinum Martini glass. Spray Bolivar Bitters on top of the cocktail. Garnish with a strip of butterfly pea flowers, dried roses, and edible butterflies.

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HOT SPOT

SPOTLIGHT

selection without exception, taking inspiration from Asian cuisine, and utilizing traditional ingredients like togarashi. Seasonal and local ingredients also factor into the liquid offerings. Many cocktails feature cold-pressed juices from local juicer, Ripe. Just like all TAO Asian Bistros, Mohegan Sun’s cocktail program zeroes in on highquality and fresh ingredients above all else. Parallel to the delectable taste of the concoctions is its beautiful aesthetic. It truly is a feast for both the eyes and the palate.

By Joseph Luparello Situated in Uncasville Connecticut’s famous Mohegan Sun, just off the Sky Tower Hotel Lobby, is the casino’s most dramatic setting, TAO Asian Bistro & Lounge. Guests who plan to take on the TAO experience are assured of top-notch service, beautiful décor and the most inventive and delicious food and cocktails. From the iconic brand, guests have come to expect several pronounced elements which all contribute to the unforgettable ambience, including a massive 16-foot-tall Quan Yin statue anchoring the main dining room!

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The restaurant offers a distinctive culinary experience, where guests can choose from a selection of Asian-inspired specialties, focusing on Chinese, Japanese and Thai techniques, and ingredients. This includes but is not limited to signature dishes like the Satay of Chilean Sea Bass, Lobster Wontons, Peking Duck, Crispy Snapper in “Sand,” and Tuna Sashimi Pringle. TAO Asian Bistro & Lounge’s beverage program excellently complements the food menu. All drinks harmoniously pair with each

“We tend to gravitate towards more fruit-forward cocktails and combine those with unexpected flavors,” says Megan Ardizoni, Vice President of Beverage. “We also love to take a traditional cocktail like a Margarita, and substitute Asian inspired flavors such as yuzu in place of lemon juice.” The four most popular cocktails they offer are: Tao Tin made with New Amsterdam Mango Vodka, Malibu Coconut Rum, Cold Pressed Lemon, Cranberry. The Divinity

CONNECTICUT’S TAO ASIAN BISTRO & LOUNGE PAIRS TRADITIONAL INGREDIENTS WITH MODERN FLAVORS made with Grey Goose Le Citron Vodka, St-Germain, Cold Pressed Pineapple, Lemon, Butterfly Pea Flower. The Wabi Sabi made with El Jimador Tequila, Aloe Vera Liqueur, Cucumber Cold Pressed Lime, Agave, Togarashi Spice. The Smoking Dragon made with Old Forester Bourbon, Antica Sweet Vermouth, Rosemary Port Wine Reduction, Peychaud’s Hickory Smoke. Some notable sweets to send you off in style are the Giant Fortune Cookie, comprised of white and dark chocolate mousse, the sugar dusted doughnuts with a trio of dipping sauces, or the Molten Chocolate Cake!

INGREDIENTS

1 oz. Grey Goose Le Citron ½ oz. St-Germain 1½ oz. RIPE cold pressed Lemon Sour ¾ Pineapple juice ½ oz. Butterfly Pea Syrup 1 oz Aquafaba PREPARATION

Combine ingredients in a shaker, shake and strain into a coupe glass.

The team at TAO Asian Bistro and Lounge is passionate about the experience they create for guests, from food and drink quality to the courteous service. CHILLEDMAGAZINE.COM

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LAST CALL

CHILLIN’ WITH

caroline aaron MARVELOUSLY COOL AND FUNNY SAG AWARDWINNING ACTRESS CAROLINE AARON IS BACK AS SHIRLEY MAISEL IN SEASON FOUR OF “THE MARVELOUS MRS. MAISEL” THE AMAZON AND AMY SHERMAN-PALLADINO’S GOLDEN GLOBE, SAG, AND EMMY AWARDWINNING COMEDY AIRING NOW ON PRIME VIDEO. Photo courtesy Shutterstock

Favorite Bar

Dining Out

So, confession. I love, love, love a 24-hour diner. But there’s hardly any of them left. To go, I have to fight with my husband though, because he doesn’t like the bar there.

Bartending Past

I was a bartender in New York at the Snow White diner. I used to make drinks to go at like three in the morning.

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I like hotel bars. They are so elegant and beautiful. When I can afford it, The Carlyle is where I’m gonna head for sure.

Drink

I am learning how to be a better drinker, I’m on a mission. People are trying to stop drinking; I’m trying to start drinking. I found two drinks, one is a Sidecar and the other one is a Bloody Mary. I did this DIY Bloody Mary bar for my friends, and I had shrimp, vegetables, and stuff. It’s like a catchall cocktail.

Makin g the heart grow fon der for over 100 years. . .

Absinthe La Muse Verte Absinthe Traditionelle is one of the rare absinthes on the market with a historical alochol conent of 68%. It’s the only absinthe made with totally fresh, cut baby absinthe leaves grown on the property, contains no sugar or additives, and is entirely natural. Pastis La Muse Verte is a secrect concotion made by steeping over ten different plants in sugar beet neutral spirit for several weeks, and then artfully blending them. It contains no preservatives or coloring agents, no synthetic anise, and no sugar. Heavenly Spirits is a leading US importer of artisanal French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Pastis, Absinthe, Aperitifs, Vermouth ,Vodka, and Specialty Spirits.

Learn more about our products at: www.heavenlyspirits.com

Chilled Magazine - Volume 15 Issue 3

Articles inside

Brand Spotlight - Bacardi Tropical Brand Spotlight - Riga Black Balsam

Keep Things Light - Luna Nuda

Prosecco Elevates - Fiol

Add A Splash - Zonin

Always Classic - Cinzano

Add a Little Fun, Guinigi

Mixing with Prosecco

Riff on a Classic - Drink in the Tropics

All About Conveinince - Lolea Sangria

A Healthy Way - Canteen RTDs

It’s All The Buzz - Buzzbox

The Proof is in the Can - Sagamore Spirit Turns to Bartenders

Doing What Tastes Good - Pernod Ricard Enters RTD Space

The Real Deal - Bacardi Launches Rum Canned Cocktails

The Royal Treatment - Mimosa Royale

Food Know How - Green Bell Pepper Juice

RTD Pioneer - Merrilee Kick, BuzzBallz

Canned Craft Cocktails

Drink In History - The Long Island Iced Tea

Spirited Event - Bärenjäger Honey & Bourbon and V-Twin

Celebrity Sips - Grace and Frankie

Chilled 100 - Garvey Alexander, Brunch God

Brand Owner Profile - Ekaterina Kuzmina, NEFT

Brand Owner Profile - James Middleton, Middleton Mixology

Tequilera Profile - Ana Maria Romero, Mijenta Tequila

Crafting Cocktails - Perfect Martini with Salvatore Calabrese

Ask A Bartender - Kira Webster, indo

Beverage Program Profile - Zero Proof, Zero Judgement

Bartender Submission - Jonathan Stanyard, Seattle, Washington

Bartender Submission - Alli Torres, Miami, Florida

Behind the Flavored Whiskey Bar

Cool Bottles - The Blues

How to Use Flowers in Cocktails

Cool Cans - Can You Dig It?

Anatomy of the Bottle - Baie des Trésors

A Message from Mike Nardelli