40 minute read
Brand Spotlight - Bacardi Tropical Brand Spotlight - Riga Black Balsam
Turn Up the Tiki By Lanee Lee
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 Americas of BACARDÍ Rum.
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. “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.
Timeless Power of Craftsmanship
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. 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.
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.
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
1 oz. Contraluz Mezcal 1 oz. Italicus Clear Aperitif 4 oz. Champagne
PREPARATION
In a flute, mix Contraluz and Italicus. Top it off with brut champagne. Garnish with a lemon twist.
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
INGREDIENTS
1 ½ oz. Rye the Lightning Ice (optional)
PREPARATION
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.
NEAT OR ON THE ROCKS
INGREDIENTS
1 ½ oz. Ezra Brooks 99 Ice (optional)
PREPARATION
Combine ingredients in a rocks glass. Gently stir. Serve.
JACK DANIEL'S BONDED
Jack Daniel’s launches its first two permanent expressions of the brand’s new Bonded Series: Jack Daniel’s Bonded Tennessee Whiskey and Jack Daniel’s Triple Mash Blended Straight Whiskey. Both products, Bottled-inBond at 100 proof are the first of a Super Premium series and follow the Bottled in Bond Act of 1897. The Bonded Series honors the whiskey making excellence of the iconic Jack Daniel Distillery with packaging inspired by the original design of the 1895 Jack Daniel’s Tennessee Whiskey bottle. As stipulated by the Bottled in Bond Act of 1897, 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 1/2 oz. Jack Daniel's Bonded Tennessee Whiskey Ice (optional)
PREPARATION
Combine ingredients in a rocks glass. Gently stir. Serve.
MADE WITH ALL-NATURAL HONEY IT’S ALWAYS
SEASON
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.
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.
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.
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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.
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. 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
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.
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.”
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.
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)*
PREPARATION 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. 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.
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.”
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.
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. 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 fifth-generation Burgundy winemakers,” says Jean Francois. “We, therefore, have a complete handle on the entire process from the vineyards to the bottle. 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 dayto-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 (know-how), crafted with care from vineyard to bottle, are highly rated, awarded, and over-delivering for their price.” 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!
Swapping Spirits
Classics in
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?
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 nonaromatic grapes—there are typically four types of grapes used. The most popular aromatic Pisco is Italia while the most popular nonaromatic 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. 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!”
- Conrado Falco of PROMPERU
Something new in Vermouth
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.
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.
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.
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
11/2 oz. Santa Teresa 1796 1/2 oz. simple syrup 1 oz. lime juice 11/2 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.
Guava-Colada
11/2 oz. Santa Teresa 1796 3/4 oz. lime juice 3/4 oz. Monin Guava syrup 3/4 oz. Coco Lopez coconut cream
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.
Spicy Mango Daiquiri
11/2 oz. Santa Teresa 1796 1 oz. lime juice 1/2 oz. Monin Mango syrup 1–2 dash Scrappy’s Hellfire bitters
PREPARATION
Combine all ingredients in tin, add ice, shake. Fine strain in chilled Coupe glass. Garnish with Tajin rim and lime wheel.
Santa Teresa Jarrito
11/2 oz. Santa Teresa 1796 Jarrito Pineapple soda
PREPARATION
Combine soda with Santa Teresa in a Collins glass with ice. Squeeze a lime wedge and drop lime wedge into the glass.
The Venezuelan
11/2 oz. Santa Teresa 1796 3/4 oz. lime juice 1 oz. demerara syrup 11/2 oz. sparkling wine 1 dropper of vanilla extract (about 20 drops) 3 dashes Angostura bitters
PREPARATION
Shake all ingredients with ice but sparkling wine, double strain into a Coupe glass, top with sparkling wine. Garnish with orange peel.
Colada Daiquiri
11/2 oz. Santa Teresa 1796 1/2 oz. creme de cacao (clear) 1/2 oz. colada syrup (or any coffee syrup) 1/4 oz. demerara syrup 1/2 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.
CONSIDERED AMONG THE BEST COCKTAIL PROGRAMS IN ARIZONA, THE BEVERAGE PROGRAM TEAM LED BY CHRIS CUESTAS 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.
INGREDIENTS 1 1⁄2 oz. Mitcher’s 1⁄2 oz. Giffard Rhubarb 1⁄2 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.
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.
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.
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! 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 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.
“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!
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.
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.
caroline aaron
MARVELOUSLY COOL AND FUNNY SAG AWARD-WINNING 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 AWARD-WINNING COMEDY AIRING NOW ON PRIME VIDEO.
Photo courtesy Shutterstock
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.
Favorite Bar
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.
