Chilled Magazine - Volume 16 Issue 2

Editor’s Note

10 A Message from Julia Melucci

Bottoms Up!

12 Cool Bottles - Shape Shifters

14 Behind the Bar - Gin

16 Behind the Bar - Flavored Vodka

18 Behind the Bar - Pineapple Spirits

20 How To Garnish off the Rim

The Locals

22 Bartender Submission - Brittany Kellum, Charlotte

24 Bartender Submission - Nick Kokonas, Chicago

26 Ask A Bartender - Jason Asher, Creating Cocktail Adventures

30 Industry Event - Bar Convent Brooklyn

32 Portfolio Profile - BCI Terroir-Driven Spirits

34 Bartender’s Choice - Taste the Authenticity, Javi’s Ranch Water

36 Competition - Garden to Glass with Silks

38 Crafting Cocktails - Toast to the Roast with Van Gogh Vodka

40 Distillery Profile - Great Jones Distilling Co.

42 The Chilled 100 - Mixing with Powers Irish Whiskey

48 Beyond the Bottle - Bottles on Set with Anastasia Tarasova

Advanced Mixology

52 Drink In History - The Southside

54 Spotlight Launch - Zing Zang Blazin’ Hot

Mix It Up

50 Celebrity Sips - Outer Banks

56 Shaking & Stirring - Launches

80 Last Call - Chillin’ with Sammy Hagar

REFRESHINGLY LIGHT. SURPRISINGLY SIMPLE.

FROM FRANCE WITH LOVE

HEAVENLY SPIRITS Cognac!

In the Southwest of France, north of Bordeaux and near the Atlantic Ocean, you will find the famed region of Cognac. It is divided into six distinct appellations: Grande Champagne (also known as the 1st Cru), Petite Champagne, Borderies, Fins Bois, Bon Bois, and Bois Ordinaires. Each of our Cognac brands has a unique history and character that is derived from both the grapes grown in their respective terroirs and the people dedicated to the craft of its production.

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

Importing only the finest... Armagnac!

One hundred and fifty miles south of Cognac and a bit more inland, youʼll find the Armagnac Appellation, home to Franceʼs oldest brandy. It is divided into three crus, Bas-Armagnac, Ténarèze, and Haut-Armagnac. Here they have been transforming the fruit of their vineyards into well-aged Armagnacs for over 700 years. Each producer has its own unique quality. From young to old, experience the art of grape eaux-de-vie distilled and aged to perfection.

Heavenly Spirits is a leading US importer of artisanal French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Pastis, Absinthe, Vermouth, Rhum, Vodka, and Specialty Spirits.

VOLUME 16 - ISSUE 2

PUBLISHER

Jeff Greif

ASSOCIATE PUBLISHER, EDITOR AT LARGE

Thom Meintel EDITOR IN CHIEF

Gina Farrell

ADVERTISING MANAGER

Max Ferro

EXECUTIVE EDITOR

Vicki Cruz

MARKETING COORDINATOR

Joy Sinacore

CHILLED 100 NATIONAL DIRECTOR

Wendy Hodges

CHILLED 100 SPIRITS AWARDS AND EVENTS COORDINATOR

Anna Pitt

DIGITAL COORDINATOR

Kyle Drago

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

Julia Melucci, Jenna Athey, Daniel Cooney, Richard Fri

ART DEPARTMENT

Brittany Trayah, Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY

Cover Photo courtesy of Singani 63 Images: Shutterstock.com

SUBSCRIPTIONS

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CHILLED MEDIA PRESIDENT

Anthony Graziano

LEGAL REPRESENTATION

Ferro, Kuba, Mangano, Sklyar, P.C.

CHILLED MAGAZINE

Volume 16 - Issue 2

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1 5 oz Blanco Tequila

1 oz Agavero Orange

¾ oz Fresh Squeezed

Lime Juice

½ oz Agave Syrup

Shake all ingredients with ice and strain into a chilled Margarita coupe.

garnish with Lime wedge and Salted Rim to taste.

looking for agavero Orange?

scan the QR code or visit blueridgespirits com/agavero -contact to learn more!

Have you read The Alchemist? It’s a short novel about a boy’s journey to discover his destiny. I recently considered my life’s journey and, ultimately, my destiny, which began when I was a child. I quickly realized that it was flavor that influenced most of my experiences. At first, chocolate was my go-to. You’d be hard-pressed to convince preteen Julia there was something better. Then, in my teens, I became obsessed with the adventurous flavor combinations of my good friends Ben and Jerry. Now that I’m an adult and a bona fide mixologist, I often find myself trying completely unknown flavors. Chalk it up to my grandma’s advice.

My life’s journey as a bartender was inevitable because it allowed me to continue exploring even more flavors, asking indecisive guests what they like and then crafting the perfect libation. There were moments when I felt I wanted to “escape” or switch careers. Like the boy in the story, wonderful and terrible things happened to me and some wild twists of fate came my way. As my journey continued, my career fortunately shifted, and I found myself working in Beverage Innovation for a gourmet flavorings company.

Though I started on my journey thinking there was another end in sight, I’ve learned that much like the protagonist in our tale, the answer was right there under my nose the whole time. I never wanted to stop mixing drinks. I was searching for the next level! Who knew it was right in front of me?

At the end of The Alchemist, we learn that we often find our destiny in unexpected places. You have to live without fear of failure and pursue your dreams. So, my friends, keep mixing until you find your perfect flavor for the next leg of your journey.

Julia Melucci has been in the hospitality industry for over 30 years. Her love for robust flavors traces back to her childhood when her grandmother, a chef, encouraged her to try new things. As a member of the Chilled 100, Julia is an industry influencer with solid ties to the mixology scene in and around Tampa Bay. She is currently a Beverage Innovation Manager for Monin at its corporate headquarters in Clearwater, Florida, and can be found freelance bartending around town. Her creations have made it on menus around the country. Though she is still passionate about trying new things, she will never say no to that single scoop of chocolate.

Julia Melucci

(c) Luna Nuda Wines 2023. Drink Responsibly

BOTTOMS UP! COOL BOTTLES

SHAPE SHIFTERS

COPPA COCKTAILS

This line of ready-to-serve cocktails are packaged in 750ml bottles shaped like beautifully decorated shakers. Core flavors include Margarita, Mojito, Strawberry Daiquiri, and Piña Colada. Coppa Cocktails appeal to modern drinkers seeking high-quality ingredients, convenience, and aesthetic appeal. José B. Chao, President of Coppa Cocktails USA, says, “We pride ourselves on offering the world’s best cocktails. Whether making life easy at home or increasing speed and consistency on-premise, every Coppa Cocktail delivers a delicious, premium, and effortless cocktail experience.”

OCEAN ORGANIC VODKA

Super-premium vodka crafted sustainably on the Hawaiian Islands, Ocean Organic Vodka shares the magical taste of its homeland and reflects the area’s natural wonder. Packaged in a nautical-style spherical bottle, the vodka is made with deep ocean mineral water and distilled from locally grown organic sugar cane. Founded by Shay Smith and his family, the brand is committed to bettering the planet, supporting the local economy, and raising awareness for ocean conservation.

LAPHROAIG

Following the huge success and demand of both Ian Hunter Book One and Book Two, Beam Suntory’s Laphroaig has announced Book Three: Source Protector. Book Three charts the history of the Kilbride Stream, as well as Ian’s role in ensuring this source of raw beauty was protected, not to mention the crucial role it played in keeping the spirit of Laphroaig alive. Set into beautifully crafted books that document the story of Ian’s incredibly rich legacy, a new chapter is unveiled every year, uncovering the extensive history behind Laphroaig and the characters who created it. “The 33-year-old whisky matured in ex-bourbon barrels is a unique peated single malt whisky, making the release a wonderful addition to Laphroaig’s rich collection,” shares Simon Brooking, Beam Suntory’s Global Scotch Ambassador.

ORGANIC SILVER CACHAÇA

1 LITER | 43% ABV | 3.7” DIA. BOTTLE

THE WORLD’S FIRST CARBON-NEUTRAL SPIRIT FROM TRUE ORIGIN TO FINAL DESTINATION.

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

100% organic handcrafted

zero-waste distillery recycled materials

carbon-negative plants trees

BEHIND THE BAR Pineapple

ESPANITA PINEAPPLE

Espanita Tequila’s new super-premium Signature Infusions are made with all-natural Mexican-grown freshly picked fruit, which macerate in the tequila for a minimum of 45 days. When ready, the infused tequila is blended, coldfiltered, and bottled at 35% abv. So smooth and sippable, the infusions can be enjoyed on the rocks with a splash of soda or used to add layers of flavor to cocktails.

BUCHANAN’S PINEAPPLE

Developed in Scotland, Buchanan’s Whiskey has been creating innovative spirits for 130 years. Inspired by the delicious flavors of the brand’s signature Buchanita recipe, Buchanan’s Pineapple features a hint of zesty citrus perfectly paired with light caramel and vanilla notes, finished with lingering, bright tropical flavors. Perfect for elevating the vibes at home or the bar, Buchanan’s Pineapple is delicious served in a shot glass with Chamoy and chili-lime seasoning or as a fun new twist on the Pina Colada.

GRACIAS A DIOS PINA MEZCAL

Gracias a Dios, meaning “Thank God” in Spanish, makes mezcal and agave gins that are 100% artisanal, handmade, ultra-premium quality with pinas from Espadin agave and other varieties. Gracias a Dios Pina is double distilled Espadin with pineapples. It is dry and well-balanced and highly recommended for cocktails.

Tad Dorda and his family have been handcrafting single ingredient Polish vodka since 1993.

BEHIND THE BAR Flavored Vodka

DEEP EDDY RUBY RED VODKA

Real grapefruit juice and award-winning original vodka are the foundation for Deep Eddy Ruby Red Vodka. This spirit is lightly sweetened with pure cane sugar for a delectably tart, energizing flavor. In addition, the distillery boasts using a state-of-the-art column still, where the vodka is distilled an impressive ten times and has no high fructose corn syrup or processed sweeteners, making it a great option for seasonal sips.

DRUMSHANBO SAUSAGE TREE PURE IRISH VODKA

Born from the journey of PJ Rigney’s curious mind, The Shed Distillery introduces Drumshanbo Sausage Tree Pure Irish Vodka, distilled from African sausage tree fruit, wild Irish nettle, and Irish grain. The eyecatching collectible bottle with glass closure houses “nature’s purest tasting vodka,” when mixed with soda water, fresh lime, and orange wedge, it makes a refreshing and purifying cocktail.

HARD TRUTH CINNAMON

The award-winning spirit is hand-crafted in Indiana, using its original wheat-based vodka. The distillery then incorporates pure cane sugar, traces of orange blossom, and two distinct types of natural cinnamon into the mixture. This combination creates a smooth and mild cinnamon vodka with the perfect amount of heat. While Hard Truth Cinnamon is versatile, it is famous for its new spin on a Vodka Cranberry cocktail.

SMOKE LAB ANISEED

This spirit is considered a “new age vodka” due to its unique modern charcoal filtration. Distilled five times, this vodka uses naturally sourced ingredients like Basmati rice, fresh spring water, and aniseed—a famous herb that is most known in India. These ingredients create a refreshing drink, naturally sweet with the unmistakable note of licorice.

BEHIND THE BAR Gin

WARNER’S GIN

This award-winning gin is made with fresh flavors and botanicals collected in the countryside around the Warner Distillery—priding itself on using local flora, fauna, and farmgrown ingredients with the motto—”real gin has the countryside in.” This gin gives drinkers a crisp and brilliant burst of flavor due to its brilliant combination of lemon verbena, angelica root, and lavender. Bartenders pair this spirit with fruit and herbs, creating many different twists on a gin cocktail!

TOMMYROTTER BOURBON-BARREL GIN

Referred to as “Gin with a Bourbon Identity Crisis,” award-winning Tommyrotter Bourbon-Barrel American Gin is aged for nine months in brand new white American Oak Barrels, non-chill filtered, so the proteins and esters that pack this gin with flavor remain intact.

BLOOD MONKEY GIN

Distilled in Ireland, this gin was designed to be enjoyed on its own or over ice. Known as “The Sipping Gin,” this drink carries citrus, floral notes, and a smoky caramel finish, making this unique gin stand out. Drinkers can relax and enjoy this smooth and fresh spirit. Bartenders often pair this spirit with a simple twist of orange over ice.

You’re a force

of nature.

Support women’s equality with every sip. Van Gogh Vodka’s limited-edition #GoghGirl bottle is designed by Maggie Chiang, and partial proceeds are donated to Women Eco Artists Dialog, a cause close to her heart.

Force of Nature

1 oz. Van Gogh Vodka

1 oz. coconut milk

½ tsp matcha powder, sifted to remove clumps

½ oz. honey syrup or simple syrup

¼ oz. lemon juice

1 oz. yuzu soda, or to taste (optional) grated or powdered nutmeg to garnish

Add all ingredients (except soda and nutmeg) to a shaker and dry shake without ice for ten seconds. Add ice and shake for another ten seconds. Double strain into a coupe glass and top off with yuzu soda to taste. Garnish with grated nutmeg.

Scan here to learn more

BOTTOMS UP! HOW TO

HOW TO GARNISH OFF THE RIM

Imaginative garnishing techniques instantly make your cocktail look skillfully made. Leveling up your garnishing game doesn’t need to be difficult. Bartenders today are going off the rim with crafty garnish ideas that showcase cocktail ingredients cascading down the side of the glass for a beautiful show stopping effect. “We are no longer limited to showcasing our creative abilities within the glass,” shares Chilled 100 bartender Jenna Athey. “We now have the freedom and are encouraged to create a delicious cocktail that is also an aesthetically pleasing final product.” Check out some of Jenna’s tips for creating an eye-catching, off-the-rim garnish that’s functional, artsy, and on-trend.

STEP 1

STEP 2

STEP 3

CHOOSE YOUR INGREDIENTS

The most used ingredients for off-the-rim garnishes include salt, sugar, spices, and edible flowers. Don’t limit yourself to Kosher salt—Himalayan, Volcanic (Smoked), or Alaea (Hawaiian Red) salts can all add a color element while still being salty. Explore colored sugars for an easy color pop. Yes, sprinkles! They work wonders and are both inexpensive and easy to work with. For flowers, I choose multiple-sized petals to handpick what I like for each glass. You can crumble up graham crackers, and cookies, crush up candy, and more.

CHOOSE YOUR APPLICATOR

Less is more, and your applicator matters. I will always swear by paintbrushes for application. If I am trying to apply flowers, I will use a small paintbrush to apply small dots of honey. If I’m trying to garnish one whole side of the glass, I use a foam paintbrush for equal distribution. What you are putting on the glass is light so don’t over applicate. Thin layers will hold up better to condensation.

CHOOSE YOUR TECHNIQUE

For application, I use honey or thick agave syrup. Think sticky and tacky. Runny simple syrup won’t hold up against gravity and condensation. Holding the glass in your hand instead of trying to apply it upright will give your garnish time to set before facing gravity. Painter’s tape is a game changer. Using the tape can give you clean lines and won’t leave any marks on the glass after removal. Apply the tape, apply your honey or syrup, and roll the glass in your garnish.

Photos courtesy of James Lee

JENNA ATHEY

Jenna was born and raised in Green Bay, Wisconsin. Since she was a child, she wanted to be behind the bar. “My Great Aunt ran a VFW and watched my brother and me over the summers,” recalls Jenna. “She remembered what every single one of her regulars liked to drink. I would help her pour beer, stock inventory, and she paid me in Root Beer and pork rinds.” From these moments, Jenna fell in love with the social aspect of bartending and got behind the bar as soon as she could. She has been a bartender ever since. “I continue to be amazed by this ever-changing industry and the classy group of individuals that make it possible.”

ROOT GLOW

INGREDIENTS

2 oz. Angel’s Envy Bourbon

1 oz. fresh lemon juice

1 oz. Monin Golder Turmeric

1/4 oz. fresh ginger juice

1/2 oz. fresh carrot juice

1 egg white (can substitute aquafaba)

PREPARATION

Build first four ingredients in tin, shake and strain over crushed ice. Build carrot juice and egg white in second tin. Dry shake until frothy, top cocktail with foam. Garnish with edible flowers on top and honey-stuck flower petals leading up the side. Dusting of cinnamon.

TIP

Remember, a person has to hold their glass to enjoy their cocktail. Make sure you can hold the glass without getting sticky.

PRO TIP

When using spices, remember that the scent of those spices will affect the flavor profile of your cocktail. Think pretty and purposeful.

“We’re seeing the art and creativity of bartenders, not just in the liquid, but in intricate finishing elements of the garnishes.”

During college, Brittany began her journey in the industry while working at one of her restaurant group’s original locations, Dressler’s. Over time she was placed in a bartending role at a new concept they were opening called Dogwood. A few years (and lots of learning) later, she was asked to lead the bar program at a new concept called Fin & Fino. Brittany loved being a part of something new, and now, four years later, she is still excited about being challenged with new menus, new trends, and an ever-evolving library of cocktails.

Brittany shares she has an amazing group of people who inspire her every day. Their passion for the hospitality industry and creativity are a constant driving force behind her beverage program. “We call ourselves the “Clams” and are constantly creating special cocktails for our guests when they order “The Call of The Clam,” she says. Being able to create a cocktail on the spot, given the guest’s specific taste profile, gives them freedom every day to mix, match, and taste new and inventive cocktails. Many of these cocktails eventually end up on the menu.

Brittany explains that running a successful bar program depends on one thing. “Number one, and always number one is surrounding yourself with people who have the same love and respect for the industry,” she adds. “While it’s interesting to use crazy ingredients, sometimes keeping true to the classics with a slight twist is where you find your greatest creation.”

Brittany stresses that new bartenders focus on three-ingredient cocktails as a good start! “Take a Negroni, made with gin, sweet vermouth, and Campari. From there, you can swap out ingredients and get other cocktails, like bourbon instead of gin, will make a Boulevardier. Swap out the sweet vermouth for blanc vermouth, and you will have a take on a White Negroni!”

Regarding ingredients, Brittany says that vermouth and amaros have always been her go-to. “There are so many amazing options out there that exchanging one vermouth for another can completely change the identity of a cocktail,” she explains.

When Brittany is creating a new cocktail, it usually begins with something she read somewhere or a taste she’s trying to achieve, and then she goes from there. There is lots of trial and error. “I lean on the Clams a lot. They are all so creative and have a unique approach and thought to every idea on the table.”

Brittany Kellum

Charlotte, North Carolina

& Fino

PORK RINDS & PEYOTE RUM AND MEZCAL OLD FASHIONED

INGREDIENTS

1 oz. Diplomatico Rum

1 oz. Illegal Mezcal

½ oz. orange-infused vermouth

½ oz. dry vermouth

Cinnamon-infused orange bitters

Lime zest

PREPARATION

Muddled candied orange and cherry. Combine ingredients in a rocks glass over a large ice cube.

DELICIOUSNESS IN A BOTTLE

Whether mixing a favorite stand-by or playing with a new twist, Marie Brizard Chocolat Royal delivers luscious results.

CLASSIC CHOCOLAT

2 oz Marie Brizard Chocolat Royal

1.5 oz Sobieski Vodka

1 oz Irish Cream

Splash of half and half

CHOCOLAT ALEXANDER

1.5 Marie Brizard Chocolat Royal

1.5 Gautier Cognac

1.5 fresh cream

Build cocktails in a mixing glass and stir. Strain into a chilled martini glass.

CHOCOLAT ROUGE

1 oz Marie Brizard Chocolat Royal

1.5 oz Sobieski Vodka

.5 oz Sherry (Amontillado or Oloroso)

.5 oz Rouge Vermouth

Recipe courtesy Eric Heine of Bond & Royal, Georgia

THE LOCALS BARTENDER SUBMISSION

Nick Kokonas was drawn to the bartending industry at a young age because he grew up in a family that revolved around food and drink. “I was always mesmerized by bartenders,” says Nick. When he turned 21 years old, the bar manager where he worked gave him a copy of the original Trader Vic’s Bartender’s Guide, and he was hooked. Since then, he’s led multiple bar programs, competed in numerous cocktail competitions, and published the historical cocktail book Something & Tonic: A History of the World’s Most Iconic Mixer

Nick says the person most influential in his development as a bartender was his very first bar manager, Heather (now his sister-inlaw). She took him under her wing when he first stepped behind the bar. “She is the one that got me Trader Vic’s book,” says Nick. “She taught me not just speed and efficiency behind the bar but also how communicating with the people across the bar is the most important aspect of our jobs. We serve people, not drinks.”

Nick’s advice for new bartenders is that a strong foundation is essential. “There are a lot of fancy bells and whistles and theatrics revolving around cocktails. None matter unless you have a well-balanced, delicious drink. Keep it simple,” he tells us.

Nick’s favorite ingredient to use behind the bar right now is tonic in all its forms. “With tonic water, you add dilution, flavor, bitterness, and texture. With tonic syrups, you can provide secondary flavors, sweetness, complexity, and depth (it’s essentially a spirit-free amaro),” he says. “The versatility in both forms moves far beyond the G&T. I think its potential is limitless.”

When creating a new cocktail, Nick says it can be difficult. Sometimes you can have a great idea on paper, which turns out horrible when you make the drink. “When I’m looking for inspiration, I scour through cocktail books. I’ll put some general ideas down on paper, then cut, change, substitute, etc., until I have a few ideas I want to work through,” Nick explains.

Nick Kokonas

Chicago, Illinois Avondale Bowl

SOMETHING

& TONIC

INGREDIENTS

1 ½ oz. reposado tequila

1 oz. crème de cacao

½ oz lime juice

Half bar spoon matcha powder (¼ tsp)

Tonic water (to top)

PREPARATION

Combine tequila, crème de cacao, lime, and matcha powder with ice in a cocktail shaker. Shake and strain into a Collins glass over ice and top with tonic. Lift ice with a bar spoon to incorporate. Garnish with horse’s neck lemon twist.

THE VODKA OF TOMORROW

ELEVATE YOUR DRINKS TODAY

To reach new heights, you need a spirit that’s already soaring. It’s time to discover what vodka can be.

Mineral and spring water from New Zealand combine to create a clean, crisp taste, with a smooth, warm finish. It’s the perfect, premium spirit to create your favorite cocktails with.

But don’t just take our word for it. Recipient of The Chilled 100 2022 Bartender Seal of Approval, those in the know clearly agree.

Of course, to truly understand what’s special about Broken Shed, you need to taste it for yourself.

NO ADDITIVES SWEETENERS OR GMO s. GLUTEN-FREE FROM START TO FINISH.

WE ASK COCKTAIL MASTER JASON ASHER HOW TO CREATE COCKTAIL ADVENTURES

By Joseph Luparello

Jason Asher is a founding partner of Century Grand Barter & Shake Cocktail

Entertainment’s award-winning cocktail destination in Phoenix, Arizona. Within Century Grand are three unique cocktail bar concepts, UnderTow, Platform 18, and Grey Hen RX, collectively serving world class drinks alongside unmatched immersive and captivating hospitality experiences. Century Grand pushes creative boundaries by giving guests the opportunity to choose a cocktail adventure during every visit.

Century Grand’s UnderTow offers a one-ofa-kind, immersive atmosphere that whisks guests away on a 90-minute journey into the belly of a spice trader’s turn-of-the-century Clippership. At Platform 18, guests are immediately transported onto a glamorous, Presidential Pullman-inspired train car from the 20th century bringing drinkers on a memorable journey through the Rocky Mountains while sipping on original and classic cocktails or scooping spoons-full of spirit infused ice creams and sorbets, all of which are made entirely in-house.

The group’s Grey Hen RX is home to 514 selections of bourbon and whiskey from all over the world and transports guests to mid 1800s New Orleans to a time when early apothecaries operated as “first-port-of-call” for medical advice and cure-alls.

With over 20 years of hospitality experience

Asher employs his vast knowledge of cocktail chemistry to creating experiential cocktails that leave guests in awe. But just how does he do it? Chilled asks him about the current experiential trend and how he’s perfected it.

UNDERTOW

Photo by Grace Stufkosky

INGREDIENTS

2 oz. Bacardi 8-year rum

½ oz. dark roasted dandelion root infused Carpano Antica

¼ oz. St. George Nola

¼ oz. Averna Amaro

Bamboo leaf

Pandan tincture tabelside

PREPARATION

Coconut oil wash entire batch, stir on artisan ice in glass, orange peel discard, bamboo leaf, cinnamon vape, pandan mist tableside.

SAY HELLO TO ITS IRISH COUSIN.

POWERS 100% IRISH RYE WHISKEY.

THE LOCALS ASK A BARTENDER

WHAT KIND OF COCKTAIL ADVENTURE CAN GUESTS EXPECT?

My approach to cocktail creation is through how flavors integrate with one another. It’s a bit scientific (flavor molecules). So, from a flavor perspective, you should be taken on an adventure every time you take a sip. From an aesthetic perspective, we include one over-the-top experiential cocktail on every menu. A cocktail that just “wows” our guests with presentation. In addition to that one drink, we select a few additional cocktails that showcase our artistry of plating!

WHY IS THE EXPERIENTIAL COCKTAIL TREND SO POPULAR NOW?

People love to drink with their eyes first. Food has always had the platform to show elevated plating techniques! It has finally moved into the cocktail world and guests expect something avant-garde when it comes to presentation. We make sure we offer approximately six out of 40 drinks with that elevated level of presentation. Guests truly love interactive cocktails that just swoop them up into the moment. Like the drinks they can’t help but snap photos of before taking the first sip.

100 YEARS, 100 MORE

INGREDIENTS

2 oz. Balvenie 14 / Balvenie 21 Blend

.13 oz. Grand Marnier Cuvee du Centenaire 100

.13 oz. Martini & Rossi Bitters

.13 oz. Tempus Fugit Banana

.13 oz. John Taylor Falernum

¼ oz. Lustau East India Sherry

¼ oz. Carpano Bianco Vermouth Angostura bitters

Lemongrass tincture

Orange peel (discard)

Stir on draft, strain into egg over artisan ice, orange peel, discard, secure egg in cage, serve.

WHAT ARE SOME IMPORTANT TIPS WHEN CREATING EXPERIENTIAL COCKTAILS.

I love to draw inspiration from bars around the world. Cocktail bars such as Oriole & Nightjar deliver incredibly beautiful cocktails to their guests. They post photos that truly inspire and awe others from around the world! Don’t buy stuff, buy experiences. I travel as much as possible. Your life experiences will influence your creativity. I try to find cultural things, like visiting museums, to do in each city I visit.

WHAT INGREDIENTS ARE YOUR GO-TO?

I love to mix it up as often as possible! We often find a familiar flavor or ingredient to pair a more interesting and slightly esoteric ingredient with. For example, we may pair strawberry with palo santo!

WHAT TRENDS DO YOU SEE COMING AND GOING THIS YEAR?

I think you will begin to see a touch more science applied across the cocktail community. As for your national account/chain restaurants, they are attempting to maintain a fresh produce and juice program while still finding a way to save on cost. Fresh on the gun products are making a push into the market in a big way!

Gunpowder Tea & IRISH CURIOSITY

IN 2022, Bar Convent Brooklyn moved to a new space at Brooklyn’s Industry City to accommodate the growth. Last year attendance reached pre-pandemic numbers with 163 participating exhibitors and nearly 4,000 attendees from 55 different countries across the globe. An unprecedented 50 new products debuted, and more than 350,000 samples poured.

“The continued success of Bar Convent Brooklyn has been incredible and we’re looking forward to an amazing show this year,” says Jackie Williams, Event Director, Bar Convent Brooklyn. “We have really compelling programming and education sessions that will be sure to delight and inspire attendees.”

An invaluable experience for bartenders, attending Bar Convent Brooklyn provides a wealth of knowledge and inspiration including the latest trends, introductions to new spirits, how to provide better hospitality and more.

“Bartenders love Bar Convent Brooklyn because it provides a space for them to learn and expand their skill set while also discovering new and innovative products that they can incorporate into their craft,” says Jackie. “It's a place where they can connect

BAR CONVENT BROOKLYN: BETTER EVERY YEAR

By Terri Marshall

Just when you think Bar Convent Brooklyn can’t possibly get any better, it does! This year’s event is on track to be the largest Bar Convent Brooklyn yet. Bar Convent started in 2018 as a small industry meeting in Berlin and quickly became the leading international bar and beverage trade show with an increase in both exhibitors and visitors each year.

with peers and industry leaders and leave feeling inspired and motivated to create exceptional experiences for their future patrons.”

For exhibitors, participation in Bar Convent Brooklyn presents a unique opportunity to showcase their products and connect with industry professionals from various verticals, from bartenders to hospitality food and beverage directors.

“This year we have the largest array of international spirits hailing from Italy, Peru, Korea, Japan, and France among others,” shares Jackie. “We’ll also have increased space with more exhibitors, demonstrations and seminars. In fact, we’ll have 14 additional seminars making for more than 50 education sessions.” We’ll be announcing those in the coming weeks, so be sure to keep your eye out!”

THE LOCALS PORTFOLIO PROFILE

FAMILY-OWNED IMPORTING AND MARKETING COMPANY BCI HAS CRAFTED A PORTFOLIO BUILT ON TERROIR-DRIVEN ARTISANAL SPIRITS

SINCE ITS FOUNDING IN 2015 BY HUSBAND-ANDWIFE TEAM JEAN-FRANÇOIS AND NATHALIE BONNETÉ. ALONG THE WAY, THE FAMILY HAS SEEN ITS SHARE OF ADVERSITY BUT ALWAYS BOUNCED BACK STRONGER THAN EVER.

PASSIONATE ABOUT TERROIR-DRIVEN SPIRITS

BCI BRANDS ALL SHARE ONE THING: A SENSE OF QUALITY, CRAFTSMANSHIP, AND PLACE

By Michael Tulipan

After the birth of their seventh child, Jean-François and Nathalie decided to launch their own venture. Bonneté had spent more than twenty years in the United States building brands like Pisco Porton, Citadelle Gin, Pierre Ferrand Cognac, and Plantation Rums. He realized that it was time to create something of his own and Nathalie, an engineer and geophysicist by trade, made a natural partner thanks to shared values and her love for terroir-driven spirits.

No one could have foreseen the challenges ahead when they set out on the journey to build BCI,. JeanFrançois felt ready to build a company from the ground up, but starting in 2017, the tests came fast and furious. First, the Houston-based family of nine was forced from its home after Hurricane Harvey. They lost everything—from their possessions and place to live to their office. After recovering from this blow, the Covid epidemic shut down on-premise, which makes up the vast majority of their placements. In addition, they had to weather the unexpected hike in tariffs on French wine and spirits.

“Our ability to always quickly adjust and adapt was constantly put to test,” Jean- François says. “But we always made a point to remain positive and appreciative of our blessings, starting with the love of each other as a family.”

Today, the company has a strong foundation of core brands the couple has personally curated. Touching nearly every category, from gin to tequila to rum to vodka to bitters and vermouth, BCI brands all

share one thing—a sense of quality, craftsmanship, and place. “We want to partner with brands which first have passionate people at their core, thrive for excellence in their quality, and represent an ancestral artisanal savoir faire,” says Jean- François. The couple also counts themselves history buffs, taking pride in helping rebuild categories that have fallen out of favor here, like Dutch Genevers, Rhum Agricole, and Armagnac.

BCI’s vermouth and bitters offerings highlight legacy brands like Suze, an iconic French gentian aperitif dating back to 1889, Boomsma Cloosterbitter, which uses a recipe developed by Cistercian monks in the early 1400s, awardwinning La Quintinye Vermouth, as well as newcomer Azaline Vermouth based on Burgundian Pinot Noir and created by Gabriel Boudier in Dijon. The brandy collection features Coquerel Calvados, Marquis de Montesquiou Armagnac, and Coutanseaux Cognac, which BCI will re-introduce in the United States in 2023. Gin and Dutch genevers include a line of artisanal Dutch genevers from the Boomsma family, Normindia Gin, Gabriel Boudier Saffron Gin and G’Vine, made from grapes in Cognac by Maison Villevert.

Jean-Francois wants bartenders to know the amount of time and research that goes into each brand BCI represents. “We first gather as much information as possible regarding the company, the brand, and the category,” he says. “We speak and meet with the people behind the brand. And then we share all those learnings with a panel of friends and industry leaders.” The result is a one-of-a-kind portfolio that speaks to the passions of its founders and offers bartenders a guarantee of quality few other companies can meet.

TASTE THE AUTHENTICITY

In search of the ultimate canned Ranch Water— Chilled’s editorial staff blind tastes top brands to find the best.

Ranch Water is a popular cocktail that originated in West Texas and is now enjoyed throughout the United States. It’s a simple and refreshing drink with a perfectly balanced mixture of tequila, fresh lime juice, and sparkling water. With the booming ready-to-drink segment and the even bigger boom in everything agave, canned Ranch Water has exploded onto the scene with so many varieties available, we felt compelled to find the best one.

A true, authentic Ranch Water should be a simple, approachable, tequilaforward cocktail with balanced flavors of typically lime and soda water yielding a refreshing and crisp drink. Since the drink has become so popular some brands are marketing the name “Ranch Water” for lime-flavored hard seltzers— mostly made with mixto tequila or malt combined with other unknown flavors and sweeteners that are giving Ranch Water a bad name.

For our purposes, we compared some of the most popular brands, including Dos Equis Classic Lime Ranch Water, Cutwater Lime Ranch Water, Lone River Ranch Water, and Javi’s Ranch Water in a blind taste test. Each was served in a highball glass with pure ice.

Overall, we found that not all Ranch Water is created equal. That said, Javi’s Ranch Water checks all the boxes of what a true Ranch Water should be. The prominently featured tequila in Javi’s Ranch Water is made with 100% Blue Weber agave tequila in Mexico, unlike the other hard seltzers. You can immediately recognize the difference

in quality. With Javi’s Ranch Water, you can taste the authenticity.

When Javi’s is put to the test against other popular Ranch Water RTDs on the market today in comparison tasting, there is no comparison. Javi’s is in a league of its own. All three expressions, Javi’s Lime, Grapefruit, and Watermelon are genuinely good, and the flavors, aroma, and taste are so real, and its lime expression so authentic, it’s as if you mixed it yourself. Plus, bartenders can deliver this high-quality drink quickly with a lot less juicing required.

“In seeing the rise in popularity of ranch water nationally, we became very focused on finding another way to elevate the standard for casual daytime drinking with the most authentic Ranch Water on the market,” shares Britt West, GM and SVP, Spirit of Gallo. “Most ranch water RTDs are malt based or made with mixto tequila, a significant departure from the classic cocktail. Malt is typically fermented like a beer, and mixto products are only 51% agavebased tequila combined with other spirits. Javi’s is Ranch Water the way it ought it be because it is made with 100% agave tequila from Jalisco, Mexico. We find that using the highest quality ingredients and acting authentically is what consumers are looking for, and the way it ought to be.”

Living up to its slogan, “Ranch Water the way it ought to be,” Javi’s is made with 100% agave tequila, no mixto and no malt. Using real, quality tequila levels up Javi’s to a ready-to-drink that is the best tasting Ranch Water we tried.

“Javi’s Ranch Water checks all the boxes of what true Ranch Water ought to be. It is the best tasting Ranch Water we have tried.”

- Chilled Magazine.

COCKTAIL INSPIRATION

GardenGlass

THE TOP 3 WINNING CHILLED 100 BARTENDERS IN THE SILKS IRISH DRY GIN COCKTAIL COMPETITION.

GRAND PRIZE WINNER ~ $2000

Nadine Medina, Las Vegas, NV

BLUE MOONS & Meadows

INGREDIENTS

1 ½ oz. Silks Irish Dry Gin

¾ oz. violet syrup

¾ oz. fresh squeezed lemon juice

¼ oz. yuzu juice

¼ oz. rosewater

5 dashes Angostura chocolate bitters

1 oz. egg white

PREPARATION

Put all ingredients in shaker tin with ice and dilute well by shaking until outer tin is frosted. Strain ingredients through a double strainer and tap the side of the second strainer to get a beautiful egg white top. Garnish with Blue Pansy and dehydrated corn flower petals.

"Boann Distillery is a family-owned distillery based in the heart of the Boyne Valley, Ireland. Taking inspiration from the land around us in all that we do, we created Silks Irish Dry Gin with the aim to produce a unique signature gin that is distinctly Irish with strong local provenance and tells our family story,” says Sally Anne Cooney, co-founder, Boann Distillery.

The Boann Distillery, founded by longtime influencers in the Irish drinks industry the Cooney family, creates a range of Irish single malt, pot still, and blended whiskies along with its small batch gin, Silks Irish Dry. “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. Our 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,” explains Cooney.

Named for the colorful “silks” worn by jockeys at the famed Bellewstown Racecourse visible from the distillery, Silks Gin is very much a mother and daughter project thanks to the collaboration between Sally Anne and her mother Marie, the orchard’s resident beekeeper. 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.

“We wanted to introduce our contemporary style gin to the world of American bartenders and what better way than to run a cocktail competition with the best of the best!” shares Cooney. “We are always on the lookout for new cocktails and love the creativity that comes with cocktail creation. The Chilled 100 Bartenders created some of the most exciting and unusual cocktails and have taken our “Garden to Glass” theme, interpreted it in many ways, and incorporated interesting ingredients and flavor profiles.”

Silk’s Gin is a contemporary style floral forward gin and has been distilled to create a versatile base for any cocktail. It shines especially with floral and citrus notes brought to the fore. “We are always innovating and creating, and we are just about to launch a very exciting cask aged Irish Apple Brandy that has also taken its inspiration and ingredients from our family orchard,” says Cooney. “It is absolutely delicious so watch this space!”

Check out the three Chilled 100 bartenders and their winning cocktails in the Silks Gin Garden to Glass Cocktail Competition. (For full recipes and cocktail inspiration please visit chilledmagazine.com).

Jes Gutierrez-Switaj, Brooklyn, NY

Lavender BRAMBLE

INGREDIENTS

2 oz. Silks Gin

1 oz. Lavender Syrup*

1 oz. Lemon Juice

Blackberries

Mint

PREPARATION

Muddle 4-5 blackberries and a sprig or two of mint in the bottom of glass. Fill glass with crushed or pebble ice. Separately, combine Silks Gin, lavender syrup, and lemon juice. Stir to incorporate syrup well. Pour into glass. Garnish. Stir before enjoying. Garnish with fresh mint, lemon wheel, blackberries.

*Lavender Syrup: Combine ½ cup granulated sugar, ½ cup water, 2 Tbsp food grade dried lavender flowers, Squeeze of lemon in a small saucepan over medium heat.

AVANTGardener

INGREDIENTS

1 ½ oz. Silks Irish Dry Gin

1 oz. aloe water

½ oz. fresh lemon juice

½ oz. chamomile honey syrup

½ oz. elderflower liqueur

5-6 fresh sage leaves

½ oz. butterfly pea flower tea float

PREPARATION

Heat water to a boil. In one mug, brew ½ cup hot water with one bag of chamomile tea. In another mug, brew ½ cup hot water with 1 tablespoon dried butterfly pea flowers. Strain each after 5 minutes. Reserve and chill butterfly pea flower tea. Mix chamomile tea with ½ cup honey while hot, chill to serve. Using a knife and cutting board, cut a few thin slices from the midsection of a lemon and reserve for garnish.

2ND PLACE WINNER ~ $1000

3RD PLACE WINNER ~ $500 Donna Meister, Jacksonville, FL

Toast Roast TO THE

Van Gogh Double Espresso puts a twist on the fan-favorite Espresso Martini cocktail

Coffee is the most popular drink in America. The taste of coffee can be experienced in everything from ice cream to spiked cocktails—with the Espresso Martini cocktail as one of the most ordered drinks in bars today, right up there with the Margarita or Martini.

Bartenders across the country are finding new ways to put a spin on old classics like the Espresso Martini. New York City bartender, Lucinda Sterling, is a managing partner at the bars Middle Branch and Seaborne and has over 16 years of experience in the industry. “I began tending bar in late 2005 under the tutelage of Sasha Petraske at Milk & Honey and Little Branch in Manhattan,” she shares. “I dabble in consulting for bars and restaurants; however, my passion is learning from coworkers and fellow bartenders in the industry.”

Van Gogh Vodka inspires bartenders like Lucinda to celebrate the versatility of its Double Espresso expression with trending seasonal cocktails that put a twist on classic flavors. We asked her what inspired the recipes she recently created for Toast to the Roast to put a spin on old classics like the Espresso Martini.

CoffeeKICK

INGREDIENTS

2 oz. Van Gogh Vodka

Double Espresso

1 oz. fresh cranberry juice

½ oz. agave syrup

Dash cayenne pepper

PREPARATION

Add all ingredients to a stirring glass with ice, stir, then strain over ice.

Banana BEAN

INGREDIENTS

2 oz. Van Gogh Vodka Double Espresso

¾ oz. Marie Brizard Banana

¾ oz. fresh lemon juice

1-2 oz. club soda or seltzer

PREPARATION

Add all ingredients (except club soda) to a shaking tin with ice, then strain into a Collins glass. Top with club soda.

WE ASKED LUCINDA ABOUT THE ESPRESSO MARTINI TREND AND WHAT MAKES THIS DRINK SPECIAL.

TALK TO US ABOUT THE COFFEE FLAVOR TREND.

The coffee trend is alive and can be used in small amounts to enhance flavors or as the main ingredient with other spirits, liqueurs, and mixers. As a mixologist, one of my challenges is to move away from the safe approach. For its Toast to the Roast campaign, I created eight seasonal cocktails with Van Gogh Double Espresso that may or may not be what you expect.

TELL US ABOUT THE COCKTAILS YOU’VE CREATED USING VAN GOGH DOUBLE ESPRESSO.

This expression is effortless to pair with any other spirit. Most importantly, it is a great sipper. I mixed this ingredient with citrus, floral modifiers, and liqueurs, all yielding great results. Working with this expression is very straightforward. It is uniquely balanced and you can drink it on its own, but when you add other flavors to it, you find that it grows into something else.

TALK TO US ABOUT THE ESPRESSO MARTINI COCKTAIL TREND.

The trend is on the uptick again, as it was a few years ago. The drink’s versatility allows people to incorporate their own versions or recipes, making it increasingly interesting to try at various locations. The cocktail is popular mostly because of its ease in preparation, ingredients access, and ultimately, a pleasure to consume!

Visit @seaborneredhook for full series of Van Gogh Vodka Double Espresso seasonal cocktails.

GREAT JONES DISTILLING C o .

By Bryen Dunn

g

great jones distilling co . is Manhattan's first and only legally operating whiskey distillery since prohibition times. The distillery complex was founded by Proximo Spirits, under the guidance of its owner and 11th generation spirits maker Juan Domingo Beckmann, who proclaims, “We are proud to introduce a bourbon that truly embodies the best of New York State ingredients and the ‘lightning in a bottle’ energy of Manhattan.”

Located right on Broadway in NoHo, North of Houston Street, the spacious 28,000 square feet

space has a working distillery, tour and tasting bar, restaurant, speakeasy, and event space.

The name pays homage to both Great Jones Alley and adjacent Great Jones Street, which were named for Samuel Jones in the late 1700s, and was an area known for its Prohibition-era activity.

The idea was born from the belief that the best spirits should be the embodiment of their origins, threading the history of bourbon in New York to the present day. The whiskies are made exclusively

at their sister distillery located in the Black Dirt region, less than two hours north of Manhattan in Upstate New York. The grains are grown in the rich ebony soil and have been aged in new charred American Oak barrels, resulting in a smooth, balanced, and complex taste with a distinctive spiciness.

Straight Bourbon Whiskey is a light-to-medium-bodied bourbon with notes of creamy vanilla and a peppery finish. Rye Whiskey is layered with notes of vanilla, dried fruit from the orchard, and iconic rye pepper. Four Grain Bourbon is

a well-balanced, medium-bodied and oaky bourbon with a buttery palate and smooth finish, which is the current top seller. Project Manager, Andrew Merinoff states, “Adding in wheat as the fourth grain really gives this bourbon a rich and complex flavor profile that sets it apart.”

Merinoff adds, “Our Canapes & Cocktails offering is a six-course whiskey and culinary tasting experience that includes a short tour of our distillery, a dram and cocktail of all of our whiskey’s, and a tasting menu that’s sure

to be remembered.” In terms of cocktails, the Great Jones Straight Bourbon Smoked Old Fashioned is the top seller. “Our mixologists smoke it in front of the guests for a bit of show, but the real draw is the rich and smoky flavor,” explains Chef Adam Raksin. There’s also a select menu of local wines, beers, ciders, and other spirits.

The Lounge on the third floor not only overlooks Broadway but is also the most intimate and versatile room. Featuring a library, projector screen, and private service bar, it’s ideally

suited for business and private gatherings alike. The Distillery itself also acts as an event space. The Tasting Room Bar is located above the atrium, and offers a view overlooking Broadway, as well as the distillery. During renovations, a secret tunnel was discovered, thought to be used to transport whiskey and other spirits under the streets of New York City during prohibition times. This tunnel now runs directly behind the lower-level Speakeasy, which is a secret tasting room designed for sampling whiskeys and enjoying a variety of exquisitely paired courses with elevated house-made cocktails.

The Grid Restaurant offers a refined yet approachable culinary experience with a contemporary menu focused on locally sourced New York ingredients. As their kitchen is located one floor below the distillery, it’s no surprise that the unique flavors of New York whiskey will make their way onto the food menu as well. Rich seasonal produce of New York state, and local vendors are represented on a menu that’s inspired by the classic glamour of the Pre-Prohibition Era, the Industrial Revolution, and the Roaring 20s.

Be sure to stop by the shop before leaving to grab some New York distilled spirits to take home, along with a curated selection of merchandise.

manhattan ’ s first and only legal whiskey distillery since prohibition

THE LOCALS CHILLED 100

Mixing with Irish Rye

POWERS IRISH WHISKEY AND CHILLED 100 MEMBERS TEAM UP FOR THE IRISH RYE WHISKEY PROJECT

Powers Whiskey inspired six Chilled 100 Members to discover the mixability of its Irish Rye Whiskey. Here are the cocktails they created and their thoughts on Powers Irish Rye.

Garvey Alexander

Powers Rye is extremely malleable for whiskey. Its flavor is impressionable yet complex. A bartender usually looks forward to that when experimenting and creating concoctions.

FALLING SLOWLY

by Paula Lukas

INGREDIENTS

1 ½ oz. Powers Irish Rye

1 oz. Luxardo Bitter Bianco

1 oz. Cocchi Americano Rosa

2 dashes Bittermens Hopped

Grapefruit bitters

PREPARATION

Combine ingredients in a mixing glass with ice. Stir until chilled. Strain into a coupe. Garnish with grapefruit wedge.

MIDLETON ROAD

by Garvey Alexander

INGREDIENTS

2 oz. Powers Rye

1 oz. Campari

1 oz. simple syrup

½ oz. lime juice

1 dash Peychaud’s Aromatic Bitters

1 dash Watkins Orange Bitters

PREPARATION

Add simple syrup and muddle

8-10 blackberries in a cocktail shaker. Add ingredients. Fill with ice, shake vigorously. Place lime wedges and blackberries in a rocks glass and add ice. Strain. Garnish with orange peel, lime wheel, and blackberries.

For my twist on the classic rye cocktail, Old Pal. I added more rye because I love it. The grapefruit brings out spicy notes in the rye, making a delicious, elegant cocktail. Falling Slowly is a gorgeous ballad from the movie Once, which takes place in Ireland, about two songwriters who fall in love during their collaboration.

NEW YORK, NY

Paula Lukas

NEW YORK, NY

BOSTON, MA

Powers Irish Rye Whiskey has subtle notes of vanilla, clove, pepper, and dried orange on the palate with a slight viscous oil quality. I wanted to accentuate the spice and caramel notes by infusing it with barrel-aged tea and the honeyed spice of Benedictine, then awaken the dried orange notes with the simplicity of expressed orange oil on top.

Paige M c Groarty

BOSTON, MA

My inspiration was a 1930s classic Algonquin riff, named after the midtown Manhattan hotel, where several other classics originated. My own twist can be attributed to The Langham's signature flower, the rose. The earthy nature of the rye, the frothy fresh ripe pineapple, crisp dry vermouth, and floral notes of rose liquor remind me of spring in a flower garden.

INGREDIENTS

1 ½ oz. Powers Irish Rye

¾ oz. fresh pineapple juice

¾ oz. Dolin Dry Vermouth

¼ oz. Combier Rose Liquor

PREPARATION

Combine all ingredients in a shaker tin. Add cubed ice (preferably 1"x1") and shake until frothy. Double strain into a coupe. Garnish with skewered cherry and pineapple wedge.

INGREDIENTS

2 oz. Smith Teamaker No

1851-infused Powers Irish Whiskey*

¾ oz. Benedictine

1 bar spoon gomme syrup**

2 dashes Angostura bitters

2 dashes Angostura orange bitters

PREPARATION

*In a glass jar, infuse 8 oz whiskey with 2 tablespoons Smith Teamaker No. 1851 (Barrel Aged Portland Breakfast). Let steep for 2 hours before straining through a coffee filter. **Gomme Syrup: In a small container combine 2 oz. gum Arabic and 2 oz. water. Stir, cover. Let sit for 48 hours or until dissolved. In a small saucepan combine 12 oz cane/ turbinado sugar and 4 oz water. Heat gently until sugar begins to dissolve, then fold in the gum mixture. Remove from heat immediately, let cool and bottle. Keep refrigerated for up to one month. Combine all ingredients in a mixing glass. Add ice and stir for 30 seconds. Strain over a large 2"x2" cube. Garnish with orange swath with oils expressed.

1851 OLD FASHIONED by Owen Wolfertz

LANGHAM by Paige McGroarty

For everything coconut: ➼ Cream of Coconut

➼ Coconut Water

➼ Coconut Milk

FIVE POINTS

by Stephen Andrews

INGREDIENTS

1 ½ oz. Powers Irish Rye

½ oz. cherry infused Zucca Rubarbo

½ oz. Cynar

2 dashes sassafras bitters

PREPARATION

Combine all ingredients. Shaken and double strained into coupe, garnish with orange peel and ginger cubes candied in vanilla extract.

Stephen Andrews

CHICAGO, IL

Hailing from New York with Irish ancestry, Powers Rye immediately sent me to an Irish Manhattan. The cocktail is named after the Five Points neighborhood and intersection in Manhattan, recognized from the film Gangs of New York

STEEPLECHASE

by Chris Cleary

INGREDIENTS

1 ½ oz. Powers Irish Rye

½ oz. Benedictine

4 dashes Angostura Bitters

½ oz. Gabriel Boudier Crème de Cassis

½ oz. Cocchi Di Torino

PREPARATION

Add ingredients to mixing glass, add ice and stir until chilled and diluted. Strain into a Nick and Nora glass, garnish with orange peel.

Chris “Cree”

Cleary

CHICAGO, IL

Based on the Preakness, the Steeplechase cocktail honors the source of its base ingredient and the birthplace of Steeplechase horse racing.

Bottles On Set

ANASTASIA TARASOVA CARVES A NICHE FOR PRODUCT PLACEMENT IN FILM

AND TELEVISION.

Before making a bold step into entrepreneurship, Anastasia Tarasova built an in-house marketing career for over a decade. But her journey started in the Bacardi-Martini corporation. “Being behind the scenes of marketing for legendary brands like Bacardi, Dewar’s, and Martini helped me understand how brands operate,” Anastasia shares. “That’s where I discovered my passion for the hospitality industry, and thanks to my international travels, I connected with so many talented bar industry professionals who became friends and family.” Thanks to one lucky connection with the film industry, Anastasia discovered that product placement could work for a brand of any size and budget. We asked Anastasia about going beyond the bottle to create her product placement company, Bottles On Set.

What inspired you to create Bottles On Set?

My two inner drivers are value and creativity. I thrive when I can help others, deliver value, and work in the creative zone. After a few product placements for Italian wineries, I started to explore if there was potential for me to work with one of the most creative industries on the planet—film and television.

It is fascinating how every element we see on screen has a story. Why does a particular bottle appear in the scene? Was it in the original script or the film director’s favorite wine? Surprisingly only a few wine and spirits brands use product placement as a marketing tool, and not many marketers know that product placement can be done organically at no cost. There’s a misconception that it is always a six- to seven-figure investment for a few seconds of brand exposure.

At Bottles On Set, we help the film and television industry find the right bottle(s) and make product placement approachable for wine and spirits. We specialize in organic product placement and work with production teams to find the creative fit. For me

is about more than one great placement but connecting brands with the entertainment industry’s professionals and expanding their awareness about the diversity of the wines and spirits world.

Share your favorite bottle placements so far?

The fun part about working with the entertainment industry is that every project is a challenge; one can be about a unique old vintage wine request another one comes with a one-week deadline to deliver eight cases of different products. What always excites me is working on period films. Last year I had a chance to work with the Art Department on a new feature film by Warner Bros. Looking for bottles from the 50s, doing the research about what people were drinking back then, studying brands evolution, and helping the team find the correct vintage labels but which also look like new. It was one of the highlights from the past year.

What advice can you give bartenders that want to venture out Beyond the Bottle?

Stay curious, explore your creativity, and find a way to deliver value. Every day you meet new

people, and the bar industry offers plenty of possibilities to explore what sparks you inside.

Share some truths about product placement in the film industry. First, actors don't drink alcohol on set. Second, not all brands pay millions to be on-screen, and third which is probably obvious but still drives viewer's curiosity - not all bottles are actual products. Prop masters often create labels and products depending on the storyline. For example, the recent buzz around Jared Leto's kombucha in the movie "Glass Onion: A Knives Out Mystery" (2022) by Netflix is a testament to its immense power. Seeing how a fictional product can create such a buzz in the real world is fascinating. The multiple mentions of Jared Leto's kombucha in the movie have led to a whopping 3.7 million Google search results. It's one of the examples of how a fictional product can create a real-world demand. It would be interesting to see if he actually launches the product and how successful it becomes. But for now, let's raise a glass of our favorite drink and cheers to the diversity of wines and spirits on screen.

For more information, please visit www.bottlesonset.com

MIX IT UP CELEBRITY SIPS

ON THE ISLAND OF HAVES AND HAVE-NOTS, THE NETFLIX ORIGINAL SERIES OUTER BANKS FOLLOWS A GROUP OF FRIENDS WHO LIVE ON THE CUT, THE POOR SOUTH SIDE STRING OF ISLANDS IN NORTH CAROLINA. THE STORY REVOLVES AROUND MYSTERY, MURDER, MONEY, SHIPWRECKED GOLD, AND FORBIDDEN LOVE BETWEEN THE CLASSES. CHEERS TO HIDDEN TREASURES AND THE SPIRIT OF THE CHASE.

MADISON BAILEY

Madison Bailey plays Kiara Carrera, a hippy girl who relates more to and would rather hang with the Pogues (a play off the word pogies—a small, overlooked, unappreciated bait fish that keeps the ecosystem alive), despite being born into the Kook world. She tweeted, “Cranapple and vodka is the best plane cocktail ever.”

CHASE STOKES

Chase Stokes who is John Booker Routledge, otherwise known as John B. He’s the show’s main protagonist and leader of his Pogue crew, who will stop at nothing to uncover the buried secrets behind his father’s disappearance. His favorite cocktail is Don Julio’s Primavera Tequila with a drop of orange juice.

CHARLES ESTEN

Charles Esten plays Ward Cameron, father of Sarah and the main antagonist in the show. He is a wealthy businessman who portrays himself as a kind family man. However, beneath the surface, he is nothing like he seems. The actor is also a musician

RUDY PANKOW

Rudy Pankow portrays JJ Maybank, a teen who comes from a troubled home life. He is known for being a “loose cannon” in town, as well as John B’s closest friend. His character can be seen enjoying a bottle of Pacífico beer while chillin’ with his friends on the show.

MADELYN CLINE

Jonathan Daviss plays Pope Hayward, the smartest of his Pogue friends and described as “the brains on the operation.” We don’t know much about what he likes to drink off set, but Pope vehemently protects a six pack of Stella Artois from the Kooks during Season One.

Madelyn Cline plays Sarah Cameron, who resides on the rich side of the island, the Figure Eight, or Home of the Kooks (she is referred to as the Kook Princess) but joins the Pogues after falling for John B. Madelyn’s go-to drink is a Passionfruit Martini with a shot of champagne on the side that she likes to pour into it. “It’s been a gamechanger,” she exclaims.

June 13-14, 2023

INDUSTRY CITY | BROOKLYN, NY

BAR CONVENT BROOKLYN (n). A welcoming and collaborative environment in which the pioneers of the bar and beverage community gather to celebrate and sculpt the future of liquid culture through education, sharing best practices, and generating business opportunities. A curation of the most premium brands driving the cocktail movement. BUY

BCBBROOKLYN23.COM/CHILLED

The SOUTHSIDE

A sour-style cocktail with Chicago mobster ties

By Lanee Lee

A DELICIOUS COMBINATION OF GIN, CITRUS, SUGAR, AND MINT, THE SOUTHSIDE (OR SOUTH SIDE) IS A KISSING COUSIN TO BOTH A GIMLET (GIN, LIME, AND SUGAR) AND A GIN-BASED MINT JULEP (BOURBON, MINT, AND SIMPLE SYRUP). THE SOUTHSIDE RECIPE FIRST APPEARED IN PRINT IN THE 1916 RECIPES FOR MIXED DRINKS BY HOTEL EXECUTIVE HUGE ENSLINN. ENSLINN CALLED IT THE SOUTHSIDE FIZZ, WHICH INCLUDED BOTH LEMON AND LIME, AND TOPPED IT WITH SODA WATER. A MODERN-DAY SOUTHSIDE FEATURES ONLY LIME, CUTS THE SODA WATER, AND IS SERVED UP. INTERESTINGLY, THE 1917 EDITION OF ENSLINN’S RECIPES FOR MIXED DRINKS WAS THE LAST COCKTAIL BOOK PUBLISHED BEFORE PROHIBITION.

So, who created the Southside? Several theories exist around the inspiration for its name and origin. This is where Al Capone, aka Scarface, enters the scene.

In the south side of Chicago, Al Capone and his cohorts dominated the alcohol bootlegging business. Another gang controlled the north side. The gin Capone smuggled in was bathtub gin—a nose hair-singeing chugger. Perhaps to keep his customers coming back, a local barkeep in the Windy City’s south side neighborhood covered up the rough gin with more palatable ingredients, like sugar and citrus. And thus, the Southside cocktail was born. Meanwhile, the northern side’s smuggled gin, apparently smoother and easier to drink, worked well in a cocktail with ginger ale that became known as the Northside.

As one of its most popular drinks, the 21 Club in New York City is credited to the invention of the Southside. However, the speakeasy didn’t

open until 1922. Obviously, the bar helped it go viral—1920s-style—but didn’t originally create it. 21 Club’s Southside featured only lemon as the star citrus and dropped the lime.

Another theory is that Southside was created at the Southside Sportsmen’s Club in Long Island, New York. It’s referenced in a Town and Country article from October 1941. “The men who fished and hunted at the Southside Sportsmen’s Club did their golfing, riding, and racket sports at places such as the Rockaway Hunting Club, the Maidstone Club, and Piping Rock, which explains how the Southside cocktail spread to become the definitive summer drink of the country club set.”

Swap the gin out with vodka, rum, or even tequila. No matter which directional neighborhood you claim, the Southside is a versatile companion to your outings, be it a speakeasy or a spirited game of pickleball.

SOUTHSIDE

INGREDIENTS

2 oz. gin

¾ oz. simple syrup

1 oz. lime juice

Fresh mint leaves (about 5-7)

PREPARATION

Combine ingredients and ice in cocktail shaker and shake. Strain into a chilled cocktail glass, garnish with mint leaves. (For intense mint flavor, muddle mint in shaker).

Some Like it Hot! Blazing

Spicy Bloody Mary lovers rejoice!

Finally, your wishes for something hot during brunch are answered. America’s number-one selling Bloody Mary brand Zing Zang introduces zesty new additions to its lineup—Zing Zang Blazing Bloody Mary Mix and Zing Zang Blazing Bloody Mary Ready-to-Drink (RTD) canned cocktail.

the classic award-winning Zing Zang Bloody Mary Mix with extra heat. With Zing Zang Blazing, people who like it hot no longer need to add hot sauce to get the heat they want in their Bloody Mary.”

ZING

ZANG INTRODUCES NEW BLAZING HOT BLOODY MARY MIX AND READYTO-DRINK

The Zing Zang team isn’t playing around. This perfectly spicy Bloody Mary mix is ready to roll straight into a Highball glass. Just add creative garnishes. How do we know? Because nothing has changed about this classic mix except an exhilarating new level of heat. The beloved proprietary blend of seven vegetable juices, irresistible spices, and hot sauce is all in the base of Blazing, in its mix and canned cocktails too.

“Our research shows that up to 70% of Bloody Mary consumers add hot sauce to their Bloody Mary cocktails, which isn’t surprising, as spicy food and beverage continues to explode in popularity across the country,” says E.G. Fishburne, VP Marketing at Chicago-based Zing Zang. “Those insights led us to create Zing Zang Blazing, a delicious, hotter, and spicier version of our mix and RTD that combines the same bold taste of

Zing Zang makes creating super spice Bloody Mary cocktails just too easy. The convenience of this new mix is genius. Blazing comes in cans. Yes, you heard right. So, when the brunch crowd craves Bloody Marys, this mix makes cocktails in seconds. Zing Zang’s Blazing RTD combines its traditional recipe with six-times distilled vodka to maintain a smooth, top-quality taste in each can. It also has two cocktails per can at just 9% alcohol, keeping the spice high and the alcohol at a Sunday morning level chill.

It’s time to save the hot sauce for a rainy day. Whether your go-to is a mix or can, Zing Zang’s Blazing will be a bar remedy, especially when the crowds start rolling in. This means fewer bar guests asking for Tabasco while sipping on their new-favorite spicy Bloody Mary in seconds.

SHAKING AND STIRRING LAUNCHES

ESPANITA DOUBLE BARREL REPOSADO TEQUILA

Born at the high elevations of Jalisco’s Highlands, Espanita Tequila pays homage to multigenerational traditions of tequila-making. To craft its Double Barrel Reposado, 100% agave tequila is aged in American White Oak casks. It undergoes a maturation process for another 2-4 months in freshly emptied Bourbon barrels sourced from Kentucky bourbon producers. Extended aging process and exposure to two different kinds of wood mellows the spirit, enriches the tequila’s flavor profile, and results in aromatic Double Barrel aged Reposado tequila with a satiny body, defined by the sweetness of toasted oak and fascinatingly long finish.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Espanita Double Barrel Reposado Tequila

Ice (optional)

PREPARATION

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

KIRK AND SWEENEY GRAN RESERVA SUPERIOR RUM

3 Badge Beverage Corp. launches a program for trade buyers to taste Kirk and Sweeney Gran Reserva Superior Rum samples finished in various casks, including but not limited to bourbon, sauternes, and sherry barrels. August Sebastiani, President of 3 Badge Beverage Corporation says, “This program reflects the adventurous spirit of this label while still offering the ultrapremium, handcrafted Dominican rum.”

OLD FASHIONED

INGREDIENTS

2 ½ oz. Kirk and Sweeney Gran Reserva Superior

¼ oz. Organic Raw Sugar Simple Syrup

3 dashes Angostura bitters

Orange peel disc

PREPARATION

Combine ingredients in a mixing glass, add ice and stir for 20 revolutions. Use a Hawthorne strainer to pour over a large ice cube into a double rocks glass. Flame the orange disc, expressing citrus oil over the drink, then twist your lemon peel over the cocktail.

CÎROC HONEY MELON

This full-bodied spirit is made with vodka distilled from fine French grapes and infused with melon, honey, and other natural flavors. The first-of-itskind flavor mixes well with club soda, fruit juice, or in its signature serve, the Honey Melon Fizz. The emerald-hued bottle embodies old-school grandeur with a modern twist that appeals to a more inclusive generation.

CÎROC HONEY

MELON FIZZ

INGREDIENTS

1 ¾ oz. CÎROC Honey Melon

2 oz. lemonade

1 oz. club soda

Splash cranberry juice

PREPARATION

Add CÎROC Honey Melon, lemonade, club soda and a splash of cranberry juice in a highball glass filled with ice. Stir and garnish with fresh mint and a lemon wheel.

BERNHEIM BARREL PROOF KENTUCKY STRAIGHT WHEAT WHISKEY

Heaven Hill Distillery announces the first wheat whiskey to use winter wheat as its primary grain, which results in a soft, sweet flavor. “The launch of the Barrel Proof expression of Bernheim Wheat Whiskey is a very exciting one for Heaven Hill,” says Master Distiller Conor O’Driscoll. “We know this is a product consumers want, and we think this batch has the smoothness they’ll recognize from Bernheim Original, but with an even greater depth of flavor.”

Bernheim Barrel Proof will be released in batches twice a year.

BEES KNEES

INGREDIENTS

2 oz. Bernheim Barrel Proof Kentucky

Straight Wheat Whiskey

½ oz. Domaine de Canton

½ oz. honey syrup

¾ oz. fresh lime juice

PREPARATION

Combine ingredients in cocktail shaker. Add ice, shake, garnish with candied ginger.

The award-winning first legal distillery in Texas has launched Guadaloupe 2023. Its port-cask finished bourbon named after one of the Lone Star State’s most beautiful rivers. Bottled at 107 proof and limited to 16,098 bottles this year, Guadaloupe is considered a dessert bourbon and encouraged to be paired with one’s favorite chocolate or decadent treat. As with every expression of Garrison Brothers bourbon, from grain to glass at the distillery in Hye, Texas. Each step of the process, corn to cork, is made authentically by Master Distiller Donnis Todd and his team.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Guadaloupe 2023 Ice (optional)

PREPARATION

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

TEQUILA DON JULIO ROSADO

Inspired by Don Julio Gonzalez’s innovative spirit and love of craft that revolutionized the tequila category forever, Tequila Don Julio Rosado is an exquisite Reposado tequila finished in Ruby Port wine casks that impart a light fruit finish and delicate pink hue. The result is a tequila with notes of creamy strawberry, ripe raspberry, dried plum, roasted caramel, and rich cocoa, creating a uniquely smooth spirit. Whether sipping poolside with friends or celebrating at a beach club, Tequila Don Julio Rosado is perfect for enjoying all of life’s fabulous moments!

ROSADO SPRITZ

INGREDIENTS

1 ½ oz. Tequila Don Julio Rosado Sparkling water, to top

PREPARATION:

Combine ingredients over ice in wine glass. Gently stir. Garnish with a lemon.

GARRISON BROTHERS DISTILLERY GUADALOUPE

Spending time in bars sipping cocktails, put simply, can stir up sensations. Like the warming experience of sipping exquisite whisky neat while cozied up in a big leather chair set by a fireplace in a dimly lit pub. Or the sundrenched sensation of drinking a fun and fruity flavored traditional tiki-style cocktail, poolside. Flavors are associated with feelings. So, we never stop celebrating all the sensational spirits that bring on those feel-good flavors.

This issue of CHILLED shares stories where flavors come alive and bartender creativity knows no bounds. We salute brands that are expanding portfolios and putting out innovative spirits, in turn diversifying and

developing a bartender’s arsenal unleashing the art of making unforgettable cocktails. Finally, we go behind the bar and showcase some incredibly impressive ingredients inspiring a flavor experience that can be tasted before even taking a sip.

On the cover, storytelling guru and highly acclaimed filmmaker Steven Soderbergh reminds us that purity of intentions determines the success of your actions. His passion for the unique flavor and versatility of Singani is a testament to his dedication and influence, stirring up sensations and starting a spirited segment starring Singani 63 as a welcomed addition to the world of mixology.

Awardwinning film director Steven

Soderbergh

shares Singani's story with the world.

What the F*@K is Singani 63?

By Michael Tulipan | Photos courtesy of Singani

Filmmaker Steven Soderbergh has proven to be one of the most versatile, exciting directors of his generation. Still, it is in his passion for the Bolivian spirit Singani that he may have found his most worthy story. While shooting his epic film about the life of revolutionary Che Guevara, Che, Soderbergh was introduced to a spirit that immediately captivated him and sent him on a multi-year quest that would change his life.

Most Americans may not be able to identify Bolivia on a map, but the small landlocked South American country has played an outsized role in the history of film from Soderbergh’s Guevara biopic to Butch and Sundance’s luck running out at the end of their days to the somewhat inexplicable setting for a world-changing plot in Daniel Craig’s second outing as James Bond. But the country’s most famous export may yet be its traditionally made spirit, Singani.

Befitting Soderbergh’s indie cred, the Singani 63 website takes a decidedly cheeky tone with a simple question emblazoned: "What the f*@k is Singani 63?” It is a Bolivian spirit distilled from Muscat of Alexandria grapes high in the Andes Mountains. But wait, how did a grape named for a city in Egypt get to Bolivia?

As the story goes, 500 years ago, the grape was brought to Spain from Egypt before being planted in Bolivia by missionaries. Why? That’s another mystery as Soderbergh lists the challenges of planting grapes in the Andes. “What’s weird is this is not a good place to grow anything. It’s very unforgiving terrain, very high altitude, very extreme diurnal temperature shifts.” Against these odds, a cluster of Singani producers appeared, albeit hidden from the world.

About 100 years ago, someone in the Granier family started distilling Singani as it is made today in copper pot French stills. Casa Real, the company that grew out of this effort, was the producer Soderbergh would later be introduced to. Although Casa Real locally produces two labels made from both Estate grapes and cooperative grapes sourced from within their community, Soderbergh wanted something unique to bring to the American market, and therefore, Singani 63 was developed for that purpose using only Casa Real’s best Estate grapes.

Rewinding to 2007, Soderbergh vividly remembers his introduction to Singani on the set of Che. The Bolivian casting director gifted him a bottle, and he was so intrigued by the spirit’s story he immediately opened the bottle. “He drinks it on the rocks, so we poured it into a glass over rocks, and I had an immediate and very powerful reaction from the first sip,” Soderbergh says. “Even before the first sip because of its unique bouquet. As a vodka drinker, I was surprised to have a clear spirit of that proof have such an aromatic presence.” By the end of the shoot, much of the crew was hooked on Singani, and Soderbergh acquired a new life’s mission, introducing it to the world.

A totally unknown beverage rarely appears on the market, and Soderbergh will be the first to admit the process was not easy. “I entertained this, I think, mostly because I didn’t know what was involved.” After making a deal with Casa Real, Soderbergh methodically set up an entire network exporting Singani 63 from Bolivia and importing and warehousing it here. Along the way, he created an entirely new category in the United States involving multiple federal agencies and many hiccups over three presidential administrations.

Bartenders have gravitated to Singani because of its incredible versatility. Industry heavyweights were early supporters, with Julie Reiner, Jim Meehan, and Ivy Mix offering encouragement. “This is exceptional. You should keep going,” they told him. “To get that kind of encouragement I knew was unusual. It kept us heartened when you wonder, is there a path to not just success, but to surviving?” Today Singani is not just surviving but thriving. Try it on the rocks or in a wide range of cocktails. Then tell the story of how an award-winning film director found out about a South American spirit no one knew and brought its story to the world.

Steven Soderbergh on Directing Singani

Tell us about your Singani story.

If I’d been a witness or had any connection to anyone in the spirits business, I would never have undertaken this. I didn’t understand what was involved and was going at it if not blindly, with severe myopia. I would go from one question to the next and wouldn’t think much beyond that. I kept saying, “okay, I did that, now what do I do.” I was literally taking it one step at a time.

What about creating a category in the process?

When it was analyzed, it came back categorized as brandy, and I thought, brandy? What does that mean? When we prepared the label and saw brandy on it, I was like, ‘wow, that is confusing.’ It was very discouraging along the way, but we just kept plugging away at it for years. I felt it was critical to the life of the brand to get this designation. It’s not only helpful to the consumer, but it enables us to round out the educational component of the brand in a simple way.

What are bartenders doing with it?

Bartenders are most impressed by its versatility. They push it all over the place and describe it as egoless. They say it seems to be able to find its place in a cocktail. If it feels like it needs to step forward, it steps forward. If it feels like it needs to play tambourine, it plays tambourine. Singani should be in every bartender’s arsenal, along with all the other foundational base spirits.

How do you enjoy Singani?

I drink it on the rocks. I named it the Subwoofer. It never gets old, watching people try it for the first time. There’s a story I’m sure that’s been written or to be written about the history of “celebrities” who get involved with spirits. What’s nice about this for me is it’s not my story. I’m just telling the story of Singani and Casa Real. It’s not my story. And so, I like talking about it. I love telling the story because it’s not mine.

VODKA: The Sustainable Whey of Tomorrow

By Michael Tulipan

BROKEN SHED VODKA IS THE FASTEST-GROWING VODKA IN THE UNITED STATES FOR ALL THE RIGHT REASONS.

Broken Shed Vodka is New Zealand’s awardwinning premium vodka and the fastest-growing vodka in the United States for the second year in a row for everything it’s not! You read that right. The sustainably crafted vodka does not contain a lot of ingredients. Its recipe is made up of only three, and two of them are water. The main ingredient is an allnatural by-product—so the brand does not devote extra resources growing grain to produce its vodka. It does not contain additives, sweeteners, GMOs, or gluten, most importantly, it is not detrimental to our planet.

With continued impressive annual growth in the United States, New Zealand’s Broken Shed Vodka has embraced the philosophy “The Vodka of Tomorrow,” a nod to its home country by highlighting that, thanks to being in the time zone where each day begins, it's already tomorrow in New Zealand.

The brand’s pioneering dedication to environmental responsibility and exquisite craftsmanship has positioned Broken Shed at the forefront of the premium vodka category. According to the 2022 Liquor Handbook, The Beverage Information Group’s definitive report on the distilled spirits industry, Broken Shed was the fastest-growing vodka brand in the states, a clear indicator of today’s consumer desires for sustainable and local ingredients when choosing spirits.

Broken Shed Vodka represents New Zealand in a bottle, marrying resources from the country’s two main islands while presenting a solution to a vexing environmental challenge. The vodka has been made with two waters and whey from the beginning. The waters are a mix of mineral-rich ancient aquifer water from the South Island and filtered spring water from the mountains of the North Island. Rather than grain, the distillery uses whey as its distillate, a by-product of the country’s dairy industry, New Zealand’s

largest export business. Whey remains after milk has been strained, but it is disposed of in ways that are detrimental to the environment. By using whey as its fermentable base, Broken Shed offers an environmentally safe alternative to its problematic disposal and means the company does not require arable land to grow grain.

Just as important to the spirit is what is not in the bottle. Millennials and Gen Z have become much more in tune with provenance and ingredient sourcing when deciding which brands to support. Jean-Marie Heins, Chief Marketing Officer at Broken Shed Vodka, says, “What sets Broken Shed apart from other vodkas is what we leave out. We believe protecting the environment goes hand-in-hand with producing world-class vodka. Our desire to create the crispest, cleanest vodka has been aligned with our vision of responsible sustainability since day one. The main fermentable ingredient, whey, is a local, sustainable resource created as a by-product of New Zealand’s dairy industry. The fact that whey is also a plentiful, naturally occurring by-product starch source in the country made it the perfect choice for Broken Shed Vodka. By using whey, we're not taking valuable farming land to grow grains.”

Broken Shed’s smoothness and high-quality ingredients make it an ideal canvas for mixology. And bartenders have noticed, helping to drive this phenomenal growth. “Bartenders are constantly telling us they appreciate Broken Shed for its wide palate that carries subtle flavors so well, making it fun and different from other vodkas for mixing drinks,” Heins says. “Because there are no 'harsh notes' to hide, bartenders can create incredible cocktails with Broken Shed Vodka without relying on sugary, flavored syrups.”

Broken Shed continues its expansion in the United States with availability in 30 national markets, including a recent launch in Florida. A testimony to the brand’s wide popularity, its top three markets are as diverse as the country—North Carolina, Tennessee and New Hampshire. With its singular focus on sustainable, premium vodka, Broken Shed will continue to represent the “Vodka of Tomorrow” in more ‘wheys’ than none.

Flavors are Fun!

By Joseph Luparello

TODAY’S WHISKEY CONNOISSEURS will agree that the category has become more and more accessible, making it easier for drinkers to give whiskey a chance. Proof is shown in recent years with innovative ideas that are growing the category and becoming less intimidating and more welcoming. New-aged whiskey makers like those over at Ole Smoky Distillery inspire this gradual shift by continuing to develop unique, more approachable flavors.

Mason Engstrom, VP of On Premise for the Tennessee-based spirits distillers, recalls many instances where people have expressed that they simply don’t like the taste of whiskey. Then, after sampling some Ole Smoky flavors like Mango Habanero or Salty Watermelon Whiskeys, their opinion changes in a matter of a few sips. So far, it has proved to be an effective way to get new fans in the whiskey category. “We strive to have unique flavors that not only appeal to a wide array of consumers but also have layers of flavor to make them stand out in the market,” notes Engstrom.

Because these fun flavors allow casual drinkers to enjoy whiskey, they are shaking up the whiskey category. Flavored whiskies like Ole Smoky now account for over 20% of the total category and continue to grow. Ole Smoky flavored whiskies were up over 34% on premise for 2022 and have maintained that pace in 2023.

Long gone are the days where old-school tradition limits the true potential of whiskey. There used to be only certain types of the spirits available, along with limited ways to drink it. Consumers and distillers are realizing they don’t have to abide by conventional styles and are much more willing to dream up unique concoctions. “It used to be that if you flavored whiskey, you were breaking some sort of rule,” explains Engstrom. “Now, younger drinkers and distillers are much more willing to experiment and develop truly unique spirits and cocktails.” The Ole Smoky team is encouraged to get creative and experiment in

order to bring new flavors to life. As a result, they are putting things out there that no one has ever experienced.

“Our distillers are given creative freedom to develop new whiskey flavors for us,” says Engstrom. “They take local flavors, customer recommendations, industry flavor trends, and good ole family history and tradition to come up with new items. We are fortunate to have very busy distilleries that have become tourist destinations. And with all those people coming to try our new and established items, we get quick and constant feedback about which ones are most popular. We try thinking outside the box to be new and innovative with our flavors.”

Two such flavors are Ole Smoky Mango Habanero Whiskey and Salty Watermelon Whiskey, expressing exceptional taste and versatility. Both are full of flavor on their own or on the rocks, so very little is needed to make a great drink, but they also have the potential to make some flavor-forward cocktails.

The Mango Habanero starts with sweetness from the mango, but then the habanero heat hits on the back end. It has a lot of depth of flavor and works great mixed with juices or soda and makes a great twist on classics such as a Margarita or Bloody Mary.

Joined by a hint of salt, a delicious, familiar watermelon candy flavor is present throughout Ole Smoky Salty Watermelon Whiskey. The flavor started as a summertime seasonal product, but it’s now available year-round due to its incredible feedback. It excellently complements lemon-lime soda flavors with a splash of cranberry and can also liven up a Margarita with unique taste.

Ole Smoky vows to innovate and surprise fans constantly. “We evaluate the best sellers at our four distilleries and will introduce a few new winning items into the national wholesale market, such as Orange Shinecicle, Hot & Spicy Moonshine Pickles, and Banana Whiskey,” shares Engstrom.

Ole Smoky Distillery experiments with layers of flavor in its Mango Habanero Whiskey and Salty Watermelon Whiskey.

HITTING THE

Sweet Spot, HeatWITH

MONIN’S NEW FLAVORS SPARK BARTENDER IMAGINATION

By Terri Marshall

MONIN’S COMMITMENT TO BRINGING impressive flavors to beverages, cocktails, coffees, and cuisine extends back to the company’s founding in 1912. Staying atop current food and beverage industry trends, menu placements, and more contributes to the success of developing mouthwatering flavors that inspire bartenders and chefs.

On trend, Monin is heating things up with its Spicy Agave Sweetener, a delicious blend packed with sweet and spicy flavors. “Monin Spicy Agave is made with organic agave and an intriguing blend of Hatch and Guajillo chiles that lends itself to unique specialty drinks,” says Senior Vice President of Marketing, Stasha Johnston. “It offers the perfect balance of sweet with heat and an easy way to add a crave-able kick to drinks and culinary creations. As consumers continue trending toward wellness and spice, Spicy Agave is a perfect ‘swicy’ (sweet and spicy) sweetener solution for 2023 and beyond.”

Over the past decade, Monin’s liquid sweeteners have steadily increased in popularity, with agave becoming one of the company’s best-selling items. “With customer interest in spicy beverages on the rise, we saw an exciting opportunity to expand our liquid sweetener offerings and introduce the first spicy agave sweetener to the market,” says Stasha.

Spicy flavors continue to be one of this year’s major trends. Stasha believes it’s all about curiosity. “Spice adds an unexpected element to beverages that piques people’s curiosity,” she explains. “Using Spicy Agave as an example: consumers are comfortable with agave but add in Hatch and Guajillo chiles, and you’re offering an entirely new flavor experience. It hits the sweet spot of adventurous yet familiar that most customers crave.”

As for ideas for creating the perfect drink with Spicy Agave, Stasha suggests starting with a Margarita. “What sells better than a Margarita?

A spicy Margarita!” she says. “This rich and spicy sweetener can be used to add a kick to any classic agave cocktail, like a Paloma, or new classics like the Oaxacan Old Fashioned. The bold flavors of Hatch and Guajillo chiles create an earthy, balanced heat that brings complexity to a variety of cocktails.”

The options are plentiful for bartenders to create new enticing flavor combinations. “Let the chiles inspire you!” Stasha suggests. “So often we automatically pair agave sweeteners and spice with tequila or mezcal, but Spicy Agave also plays incredibly well with the botanical flavors in gin or amaro. Its versatility makes it perfect for creating memorable, on-trend cocktails and low/no ABV beverages. In particular, Hatch chile is an amazing flavor that isn’t as ubiquitous as other peppers, so let the spice heat up your imagination.”

In addition to the spicy trend, Asianinspired flavors continue to enjoy popularity in North America as part of the larger trend of globalization within food and beverage menus. Monin’s Yuzu Purée speaks to this trend. “Our Yuzu Purée is like a Swiss army knife for bartenders. It has so many uses. Add it to frozen drinks like frozen yuzu lemonade or experiment pairing it with rich flavors like olive oils or savory marinades,” Stasha suggests. “Yuzu can be a show stopping ingredient when you let it shine in a cocktail or mocktail.”

MONIN FLAVOR SUMMIT

Recently, Monin hosted the Monin Flavor Summit in the company’s Clearwater, Florida facility. The event included culinary training, a bar competition, a workshop about trends, and a tour of the Monin facility. Participants even got to spend some time with Monin’s flavor scientists. The event offered a true collaboration and blending of creators from syrup to sip.

CHILLED 100 Bartender Julia Melluci’s biggest takeaway from her Monin Flavor Summit experience is threefold. “First, you have the typical fun that happens when you get a bunch of industry people in a room together, then you have this fantastic educational opportunity at this amazing company, and finally, you have new friendships and networking opportunities,” she shares. “I think the biggest takeaway was how to use the product. Learning the ratios of how much puree, syrup, or concentrated flavor to use is important. This summit taught that but also the WHY behind it.” To her colleagues, Julia says, “If you get an opportunity to participate in one of these events, do it!”

For more information on Monin Flavor Summit, please visit monin.com.

geeky french “ Singles” Looking for a Good Time

By Daniel Cooney

With so much creativity and innovation in the single cask spirits world these days, it should be no surprise that Cognac, Armagnac, and even Calvados producers are joining in on the fun. A few of these French spirits distillers have been making rare and delicious single cask spirit offerings available for an ever-growing and appreciative American audience.

Heavenly Spirits, a leading importer of French spirits for the United States market since 2008, is part of the story. Christine Cooney, who, along with her husband Daniel, who co-owns Heavenly Spirits, has been importing rare and unique single cask bottlings for several years. “It started as an idea we had for one

of our distributors who wanted to offer something special to his more “spirit-geeky” clientele,” says Christine. Since then, the Cooneys have facilitated the selection and bottling of nearly a dozen “special casks.”

Ironically, certain whisky clubs have driven some of the demand for these unique single cask brandy offerings. Many clubs foster a deep appreciation for nuanced barrel aging techniques and pure caskstrength outcomes that can be savored, shared, and enjoyed.

“The whole process adds quite a bit of extra work,” explains Christine, “and we usually only do it for longstanding clients who have been

supporters of our regular lines of Armagnac, Cognac, or Calvados. The process usually starts when we ask a particular producer if they could offer us several barrel samples. After a series of tastings, usually on-site, we will narrow the selection down to two or three outstanding options and make our recommendations to the client. In most cases, the client’s name will be added to one of the labels, or for an additional charge, and with longer lead time, a unique packaging design can be arranged.”

“We even had a well-known bar in Clayton, North Carolina commission a single-cask vintage Bas Armagnac produced by the oldest producer of Bas Armagnac,

“Single casks,” that is! Cognac, Armagnac, and Calvados producers join in on the fun!

Dartigalongue. Revival 1869 was so pleased with the reaction to the cask that we have been talking about doing another,” Christine shares.

Heavenly Spirits will also occasionally commission its own single cask bottlings. When this happens, the special cask is available in the Heavenly Spirits catalog on a first come, first served basis.

Three exceptional offerings that will soon be available include: Cognac Jean Fillioux, a Single Cask, 1996 Vintage Grande Champagne Cognac bottled at cask strength (43.3% ABV, 504 bottles produced). Chateau de Hontambère Rare

Armagnac Collection, a vintage 1985 Armagnac Ténarèze aged 36 years, bottled at cask strength (56.6% ABV, 400 bottles produced). Calvados Claque-Pépin, an Organic XO Calvados aged 8 years, finished in Organic Cognac casks from Distillerie Du Peyrat, another Heavenly Spirits’ organic (Cognac) producer, bottled at cask strength (61% ABV, 462 bottles produced).

As a curator of brands, Heavenly Spirits has also made connections between its family of spirit suppliers. Armorik, distillers of the first French whiskies, used a cask from Armagnac Dartigalongue to finish one of its single malts. Armorik Breton Single Malt with

“IRONICALLY, CERTAIN WHISKY CLUBS HAVE DRIVEN SOME OF THE DEMAND FOR THESE UNIQUE SINGLE CASK BRANDY OFFERINGS. MANY CLUBS FOSTER A DEEP APPRECIATION FOR NUANCED BARREL AGING TECHNIQUES AND PURE CASK-STRENGTH OUTCOMES THAT CAN BE SAVORED, SHARED, AND ENJOYED."

an Armagnac Cask Finish was the first single malt whisky available in the United States to be finished in Armagnac casks (now something of a trend) and is bottled at 46% ABV. “The Heavenly family of producers is not just limited to how we represent their brands in the United States, but also to building relationships on French soil that spur this type of creative collaboration,” says Christine.

For more information on these swinging single casks, visit the Heavenly Spirits website at www.heavenlyspirits.com

- CHRISTINE COONEY, CO-OWNER, HEAVENLY SPIRITS

ContributingBeauty to the in the World

COMPAGNIA DEI CARAIBI IMPORTS ARTISANAL ITALIAN SPIRITS INTO THE UNITED STATES

By Michael Tulipan

Based outside the historic city of Torino, Italy, Compagnia dei Caraibi owns and exports a range of artisanal liqueurs, amaros, vermouths, and spirits while also working as a benefit corporation, having a positive impact on society and the environment. Formed in 1995 by the Baracco family, fifth-generation wine, and liqueur producers, Compagnia dei Caraibi

focused on introducing a line of premium and super-premium spirits to the Italian market. It then turned its focus to Europe before launching in the United States in 2022.

Torino, or Turin in English, is steeped in history. The city was founded over 2,400 years ago and served as the capital of the Duchy of Savoy, and later the Kingdom of Sardinia, ruled by the House of Savoy. In 1861, Italian unification took place, and Turin became the first capital of Italy. The regal palaces from this storied history continue to stand as inspiration today, but more importantly for the beverage industry, Torino is the birthplace of both vermouth and the aperitivo. In 1786, Antonio Benedetto Carpano invented what is commonly known as vermouth, a wine flavored with herbs and spices. It quickly became the fashion to enjoy a glass of vermouth with some cheese, meat, and bread in the afternoon throughout Italy.

The Compagnia dei Caraibi portfolio celebrates this heritage by focusing its initial United States offerings on Italian legacy brands like Carlo Alberto Riserva Vermouth, Salvia & Limone, and Amaro Importante. Carlo Alberto and Salvia & Limone hail from Torino and draw on the region’s rich cultural heritage. Carlo Alberto is one of the few vermouths to use a premium wine base, a mix of Erbaluce di Caluso, a dry white DOCG wine, and partially fermented Moscato grape must. Even the bottle pays homage to Torino’s architectural heritage, evoking landmarks like the Palazzo Madama and the colonnade of the Gran Madre di Dio church. Today’s recipe is based on an aperitif wine the royal chef prepared for King Carlo Alberto obtained by Tumalin Bartolomé Baracco de Baracho.

Salvia & Limone hearkens from when workers would enjoy a light aperitif in the fields in the late afternoon. The liqueur with sage and lemon is eminently drinkable, produced at just 25% abv. “You can have it at the end of dinner with ice, or just chill it in the fridge,” says General Manager Fabio Torretta. “It’s a light digestive.”

Amaro Importante highlights the ingredients of Calabria in the southern part of Italy. Many of the botanicals are handpicked from the family garden, including lemons, sweet and bitter oranges, bergamot, oregano, and rosemary. Torretta says the amaro is perfect for after-dinner sipping, either chilled or on the rocks, but he says, “We use it for a twist on different cocktails.”

The company also purchased Germany’s super-premium Elephant Gin, which fits nicely into Compagnia dei Caraibi’s mission as a benefit corporation. Recently introduced to the United States, Elephant Gin will continue to donate 15% of its revenues to protect elephants in Africa.

"THERE ARE MANY WAYS THAT WE GIVE BACK," SHARES TORRETTA.

"CONTRIBUTING TO THE BEAUTY OF THE WORLD MEANS THAT WE FOCUS ON THINGS OF BEAUTY LIKE SUPPORTING ARTS AND CULTURE AND GIVING BACK TO THE ENVIRONMENT. FOR US, THERE IS A LOT OF IMPORTANCE ON CORPORATE RESPONSIBILITY."

Whether it’s preserving Italy’s heritage or introducing new spirits to the American market, Compagnia dei Caraibi offers a diverse portfolio sure to bring new flavors and depth to your next creation.

Tried and True TEQUILA

By Michael Tulipan

ESPANITA TEQUILA BRINGS ITS SIGNATURE INFUSIONS TO AGAVE FANS AROUND THE WORLD

female-founded Espanita Tequila has already blazed a trail in the premium agave category with its traditionally crafted award-winning collection of spirits, including its recent launch of 97-point rated Espanita Double Barrel Reposado. Now the company is adding to its portfolio a collection of superpremium Signature Infusions made with all-natural Mexican-grown fruit leading with three carefully curated flavors: Espanita Lime, Espanita Grapefruit, and Espanita Pineapple.

Developed by Espanita Tequila founder Marina Wilson in collaboration with Master Distiller Beto Ramirez, the initial line includes 100% Highlands Blue Agave tequila infused with freshly picked Mexican limes, aromatic sweet pineapples, and ruby red grapefruit. A year of experimentation led to a final recipe that showcases the fruit’s natural flavors while still respecting the heady aromas of its ultra-small-batch tequila.

Each Signature Infusion starts with a base of Espanita Blanco and hand-selected Mexican fruit, which macerate in the tequila for a minimum of 45 days. When ready, the infused tequila is blended, cold filtered, and bottled at 35% abv.

“Our Signature Infusions reflect the adventurous and spontaneous side of our valued traditions at Espanita,” says Marina Wilson. “While we are devoted to our tequila’s refined and classic tastes, we consistently aim to bring new and fearless flavors to our consumers.”

Launched only in 2017, Espanita has already made a name for itself in the highly competitive super premium tequila segment with its high altitude grown 100% blue agave portfolio consisting of its staple Artesano collection of Blanco, Reposado, Añejo, and newly launched limited Barrel Reserve collection of Double Barrel aged tequilas that showcase different cask finishes. Numerous awards have followed, including 18 gold, double gold, triple gold, and platinum medals from various organizations, as well as the prestigious “Tequila of the Year” for its Añejo at the 2021 Bartender Spirits Awards.

Smooth and sippable, the infusions can be enjoyed on the rocks with a splash of soda or used to add layers of flavor to a wide range of cocktails. Wilson recommends playing with the tangy citrus of Espanita Lime in a blended Margarita, while the candied citrus and hint of bitterness in the ruby red grapefruit infused Espanita Grapefruit elevates the classic Paloma. To add a taste of the tropics in a cocktail, try the Espanita Pineapple for its “exotic tropical aromas of ripe, juicy pineapple and sweet orange blossoms” and its long, nuanced finish with lingering notes of tropical fruit.

The line of Signature Infusions launches nationwide with three initial flavors, but Wilson promises more are in the works. “We’re very excited about the first Signature Infusions and anticipate continuing our innovation of tried-and-true tequilas,” she says. “Through new recipes, our team will deliver the best of our creative, daring expressions to Blue Agave fans around the world.”

“Our Signature Infusions reflect the adventurous and spontaneous side of our valued traditions at Espanita.”

- Marina Wilson, ESPANITA FOUNDER

RECIPES

AT PUSHING DAISIES, NASHVILLE’S FIRST EVER UNDERGROUND MARGARITA BAR, HOSPITALITY INNOVATOR SAM FOX EXPERTLY DEVELOPED A MENU OF UNIQUE RIFFS ON THE CLASSIC MARGARITA USING A SELECTION OF NEARLY 100 TEQUILAS. HERE ARE SOME POPULAR RIFFS CREATED BY AUBREY MANSENE, BEVERAGE DIRECTOR FOR FOX RESTAURANT CONCEPTS.

STRAWBERRY AND KIWI SMASH

INGREDIENTS

1 1/2 oz. Ana Maria Rosa Tequila

5 whole strawberry hearts

1 oz. fresh lime juice

3/4 oz. Reàl Kiwi Puree

3/4 oz. orange liqueur

PREPARATION

Shake hard. Tight strain over new ice. Garnish with two strawberry hearts and kiwi wheel.

Photos by Jason Bihler

DECADENT PINEAPPLE DAIQUIRI

INGREDIENTS

1 oz. añejo tequila

1 oz. pineapple rum

3/4 oz. fresh lime juice

1/2 oz. agave syrup (2:1)

3/4 oz. fluffy pineapple juice (pressed through vegetable juicer)

PREPARATION

Shake vigorously and double strain. Garnish with hinged dehydrated pineapple crisp.

THE SKINNY

INGREDIENTS

1 1/2 oz. Ana Maria Rosa Tequila

3 slices fresh cucumber

4-6 mint leaves

3⁄4 oz. fresh lime juice

1/2 oz. jalapeno cucumber agave

PREPARATION

Prepare glass with Chile con salt rim. Add cucumbers, mint leaves, lime juice to mixing tin. Muddle ingredients thoroughly. Add remaining ingredients to mixing tin and shake vigorously. Double strain over fresh ice. Garnish with a fresh lime wheel and 2 jalapenos.

DEVIL’S VICE

INGREDIENTS

1 1/2 oz. Libèlula Joven Tequila

1 1/2 oz. strawberry clementine syrup*

3⁄4 oz. Giffard Piment d’ Espelette

2 jalapeño coins

PREPARATION

Shake hard and tight strain. Prepare bucket glass with atomized spritz of Bahnez Mezcal. Garnish with blistered shishito pepper with Maldon salt.

*STRAWBERRY CLEMENTINE SYRUP

INGREDIENTS:

400g strawberries (no greens)

275g unpeeled clementines

12 oz. fresh lime juice

2 oz. fresh lemon juice

12 oz. agave syrup

PREPARATION:

Juice strawberries and clementines, using vegetable juice, fine mesh strain out pulp, then add the remaining ingredients. Whisk until uniform. Label and date.

By Isabella Cruz

located at motto by hilton, chelsea, new york

“Motto Chelsea’s design was also inspired by the number 24, an homage to the hotel’s address on 24th Street,” shares Bassim Ouachani, General Manager. “For instance, the 24-hour day is reflected in moments of light and dark in the materials used in the space. Chromium, the 24th element on the periodic table, and 24-karat gold are referenced through the brass and chrome finishes of light fixtures, case goods, art and more. From the kaleidoscopic ceiling entryway installation to playful color pairings in artwork and area rugs, a vibrant, 24-bit color depth was used to produce color digitally in its truest form.”

According to Ouachani, the space encourages guests to connect with the neighborhood culture

by providing them with authentic and locally minded experiences. Along with sleek, modern designs, unobstructed views of the city, and 19 sets of connecting rooms, Motto Chelsea offers a fullservice restaurant, craft bar, and lounge designed and operated by Fabio Viviani. Bravo’s Top Chef Fan Favorite and well-known restaurateur Chef Viviani, and his culinary team blend the welcoming charm of a traditional Italian restaurant with the structured elegance of one of NYC’s most notable destinations.

The name Cicchetti itself translates to “to share,” encouraging guests to connect over a reinvented selection of Italian crowd favorites and refined cocktails.

NESTLED ON THE GROUND FLOOR OF THE NEWLY RENOVATED MOTTO BY HILTON, BAR CICCHETTI IS CENTRALLY LOCATED IN THE CHELSEA ART DISTRICT OF NEW YORK CITY. THE 42-STORY HOTEL WAS DESIGNED BY STONEHILL TAYLOR, A RENOWNED LOCAL ARCHITECTURE AND INTERIOR DESIGN FIRM, USING UNIQUE WORKS OF ART, SUCH AS THE JEWEL-TINTED, STAINED-GLASS RECEPTION DESK BACKDROP, TO PAY PLAYFUL TRIBUTE TO THE PROPERTY’S LOCATION WITHIN THE CITY’S ART DISTRICT.

“Bar Cicchetti is a culinary journey,” explains Shane Farzad, Head of Operations, Fabio Viviani Hospitality Group. “Based in sharable plates and enlightened hospitality. Based on the Venetian culture of small plate dining, this intimate venue boasts exquisite craft cocktails and a truly inspired menu.”

Farzad explains guests of the hotel will enjoy an experience like a party in one's home while sipping cocktails served at Bar Cicchetti, entirely meant to be shared and celebrated with friends in a community focused on fun. “The cocktail program lends a bit of traditional inspiration to modern interruptions,” he says. “Always well-balanced and perfectly paired with our Italian cuisine, our drinks are perfect for afterwork sips to late-night rendezvous.”

Look no further than the Fiore for a specialty cocktail made with chamomile-infused Tito's Vodka, Italicus, lemon juice, mint, egg white, and bitters. Want something with a bit of age on it? Check out the barrel aged Oaxacan Old Fashioned, made with Milagro reposado, Montelobos mezcal, Xocolatl mole bitters, and sweet agave syrup.

At Bar Cicchetti, Chef Fabio Viviani is the primary source of inspiration for the space. Still, according to the Bar Cicchetti team, their mission is to capture playful cocktails which beg to be Instagrammed, which they’ve succeeded in fine style.

LAST CALL CHILLIN’ WITH

sammy hagar

ROCK & ROLL HALL OF FAMER AND SPIRITS TRAILBLAZER SAMMY HAGAR TURNED HIS PASSION FOR GREAT FOOD, MUSIC, AND SPIRITS INTO A THRIVING AND ICONIC LIFESTYLE BRAND WITH HIS FLAGSHIP, CABO WABO CANTINA. HE HAS SINCE LAUNCHED AN AWARD-WINNING PORTFOLIO OF TOP-SHELF SPIRITS. HIS LATEST VENTURE, SAMMY’S BEACH BAR COCKTAIL CO. RECENTLY DEBUTED A LINE OF SPARKLING RUM CANNED COCKTAILS.

EVER BARTEND?

Many times. Every time I walk into one of my restaurants I end up behind the bar. I love mixing drinks for people. Also, when I’m out promoting my products and I walk into other people’s bars, I end up going straight behind the bar and mixing Margaritas or Mojitos, which are pretty damn good if I say so myself.

HOME BAR

My home bar is overstocked with tequila, mezcal, and rum from all over the world. But my pride and joy and where I go every night before I cook dinner is my wine cellar. My cellar has more than 14,000 bottles and is dug into the side of a mountain with a lock on it. It’s more secure than the bank safes in town!

Favorite Bar

It would have to be Cabo Wabo Cantinas and Sammy’s Beach Bar & Grills! Haha!

DRINKS?

My favorite drink in the world and probably the greatest drink ever invented is a great handmade Margarita. If it’s not handmade, it can be one of the worst drinks. When you get those packaged mixers and mix it with good tequila, you basically just ruined the tequila.

Photo by Zan Passante