Chilled Magazine - Volume 16 Issue 3

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Meaning “two woods,” Dos Maderas Rums begin their journey in the Caribbean (in Barbados & Guyana) then set sail to Jerez, Spain, where they are further aged in ex-Sherry casks and blended by world renowned Master Blender, Paola Medina using the unique Solera system of aging.

Editor’s Note

12 A Message from Paula Lukas

Bottoms Up!

14 Cool Bottles - Futuristic Favorites

16 Behind the Bar - Spicy Spirits

18 Behind the Bar - Smooth Rum

The Locals

20 Bartender Submission - Robert Chavez, Kassi Beach House

22 Bartender Submission - Leah Dufresne, The Atomic Saloon Show

24 Bar Owner - Turn it Tiki with Daniele Dalla Pola

30 Distillery Profile - Tequila Komos

32 Industry Event - Bar Convent Brooklyn

34 Ask A Bartender - Justin Pasha, Cup Bearers

38 Distillery Profile - Kaikyo Distillery

40 5 Things with Bar Director Lucas Scudeler

42 Brand Owner - Khia Nelson

Special Section - CORPORATE BARS

44 From the Bottle to the Bar

46 Bacardi 1862 - An Office Without Walls

48 Beam Suntory Harmony Bar and Founders Bar

50 Pernod Ricard USA Headquarters Bar

52 Diageo Bar Deco - A Celebration of Life

Advanced Mixology

56 Drink In History - Jungle Bird

58 Crafting Cocktails - Sip Your Spritz with Marie Brizard

60 Anatomy of the Bottle - Cherry Heering

64 Brand Spotlight - Coastal Lemon Spritz

66 Spotlight Launch - Astral Tequila Reposado and Añejo

Mix It Up

54 Celebrity Sips - Beef

70 Shaking & Stirring - Launches 96 Last Call - Chillin’ with Kara Alloway

VOLUME 16 - ISSUE 3

PUBLISHER

Jeff Greif

ASSOCIATE PUBLISHER, EDITOR AT LARGE

Thom Meintel EDITOR IN CHIEF

Gina Farrell

ADVERTISING MANAGER

Max Ferro

EXECUTIVE EDITOR

Vicki Cruz

MARKETING COORDINATOR

Kennedy Taylor

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, Bob Curley, Sophia DeVito, Colleen Thompson, Richard Thomas, Christina Staalstrom, Jill Dutton, Terri Marshall

CONTRIBUTORS

Paula Lukas, Daniele Dalla Pola, Richard Fri ART DEPARTMENT

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

Cover Photo by Vanessa Vlandis Images: Shutterstock.com

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Volume 16 - Issue 3

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It’s no secret that the past few years have hit the hospitality business hard. Slowly but surely, we’re returning to a sense of normalcy, but I believe we need a “ new normal.” We can’t possibly return to the way it was, nor should we. Among many things the pandemic made us realize is that hospitality needed to change. Life behind the bar needed to change.

Three years ago, many of us were wondering when we would work again. Should we stay in the business? Is it safe? New York City shut down quickly. It made me realize what’s important in life.

My grandma used to say, “Your health is your wealth.” Many of us were making great money bartending prepandemic but at what cost?  Our mental and physical health? Not anymore.

I was glad to be back behind the bar after so long, chat with customers, and give my hospitality friends hugs. We’re a great group of people in the bar business!

Part of what I took away from the past few years was a realization that we could be part of the changes that need to be made. It’s true that some people don’t like change, but change is good. The “new normal” is a good thing in many ways.

So, to all my bartender friends out there, take care of yourself. There’s only one of you, and you’re great!

Here’s to moving forward and making the hospitality business better than ever!

Cheers!

Paula Lukas is an OG, having worked in the hospitality business for over 30 years! She loves creating cocktails and is always honing her craft, taking classes to keep up her skill set. Paula loves to mentor new bartenders and impart her knowledge to them. Having the “gift of the gab” has gotten her far in her career.

Paula has judged cocktail competitions both nationally and internationally and is recognized as a talent in the industry. She is currently the Head Bartender at Bowery Road at The Hyatt Union Square In New York City as well as the National Mixologist for Smoke Lab vodka.

Paula Lukas

BOTTOMS UP! COOL BOTTLES

FUTURISTIC FAVORITES

DEWAR’S DOUBLE DOUBLE 21-YEAR-OLD RYE CASK FINISH

The world’s most awarded blended Scotch whisky teamed up with BlockBar.com, the world’s first direct-to-consumer NFT marketplace for luxury wine and spirits, to release DEWAR’S Double Double 21-Year-Old Rye Cask Finish. This latest innovation from DEWAR’S is a one-off in the award-winning Double Double series, with the liquid finished in an active rye cask for the first time. This is a limited release of only 50 bottles available for public purchase. BlockBar democratizes access to luxury wine and spirits while offering bottle owners storage, insurance, and a marketplace to resell their bottles.

DON LONDRÉS TEQUILA

Founded by music manager and entrepreneur Dre London, Don Londrés is not just tequila, it’s a lifestyle. The tequila was made for celebrating life’s finest moments—always responsibly, always with style, and always with love.  Brilliantly transparent in the bright daylight, this tequila offers a creamy texture that is uncharacteristically easy on the nose with herbal and citrus notes that blend with the freshness of green mint and the subtle, sweet tone of caramelized agave. The packaging is sleek, sophisticated, and smooth as the liquid inside.

MACALLAN 31 SHERRY WHITE SINGLE MALT WHISKEY

World Whiskey Society offers a limited edition 31- and 32-Year-Old Macallan Single Malt Whisky with less than 100 bottles available. This malt is made without traditional chill-filtration, so it does not remove the nose, proteins, and important taste factors. As a result, the full, natural resonance of the original Malt Whisky comes through in all its elements. Additionally, there’s no added water to reduce strength, and the natural pigment of the whiskey can be seen through the glass element, as the expression has no caramel coloring.

BEHIND THE BAR Spicy

ANCHO REYES VERDE CHILE LIQUEUR

This versatile spirit has a wide variety of tasting notes, lending to a wellbalanced option for your next cocktail menu. This spirit is made by using fresh poblano chiles, still green when picked, fire roasted for hours creating a smoky and rich flavor profile. Many reviews of this spirit describe the aftertaste as a lingering heat, without overwhelming the drinker. Try this spicy liquor in the distillery’s own recipe, the Ancho Reyes Spicy Verde Gimlet.

21 SEEDS CUCUMBER JALAPENO, BLANCO

This award-winning Tequila offers drinkers a fresh and cool spirit, infused with real fruit juice. The perfect mix of cool cucumber and fresh jalapeno, this tequila gives drinkers an incredible and versatile addition to cocktail options. Try their own recipe for a Spicy Seed Margarita.

DULCE VIDA REAL PINEAPPLE JALAPENO TEQUILA

Dulce Vida has masterfully mixed sweet and spicy in this fresh-flavored, organic agave tequila. The notes of fruity, smashed pineapple mixed with blue agave and jalapeno peppers creates a smooth and spicy, natural-tasting tropical drink. Mix in club soda and a squeeze of fresh lime for a cool and refreshing easy-to-make cocktail. It’s a perfect upgrade to your backbar.

SUPERBIRD FUEGO

All the fire, none of the burn. Blanco tequila exposed to grape-skins for a bright pink color, Fuego is infused with fresh jalapeno extract— for a smoldering, smoky concoction that’s hot as hell and smooth as silk. Perfect for shots. Even better in a Margarita.

Smooth Rum

BEHIND THE BAR

BIG 5 GOLD RUM

Havana social clubs circa the 1950s inspired this bold, award-winning rum. This Florida distillery used locally sourced fresh ingredients to embrace the traditional Caribbean process. Blackstrap sugar cane molasses is gathered from local sugar cane growers, then is distilled four times to create a smooth spirit. This rum boasts rich caramel, toffee notes. Ideal for sipping or in a crafted Cuban-style cocktail.

DOS MADERAS 5+3

The process of creating this impressive rum involves the merging of two cultures and two locations! The process starts using sugar cane harvested in the tropics of Barbados and Guyana. The sugar cane is harvested at peak season and then refined and fermented. The hot temperature of the Caribbean is perfect for the first round of maturation, and the rum ages in the casks for five years. Next, the finest casks are chosen and blended for a distinct profile and then shipped to Spain to be aged an additional time in sherry barrels. The final product is a stunning amber rum with distinct flavors of fruit, tropical spices, vanilla, pecan, and smoky notes of sherry and tobacco. For a delicious cocktail, try this rum in a Negroni.

SANTA TERESA 1796 RUM

Distilled by a Venezuelan family with a long and rich history of over 225 years of experience in making award-winning rum. Santa Teresa 1796 shares the same flavor profile as bourbon or rye and works well in any classic cocktail as a substitute for whiskey. Thirty casks of rum make each batch of Relleno de Solera, resulting in a smooth and refined product with an unexpectedly dry taste that evolves in every sip. The rum is a rich amber color with notes of nuts, cinnamon, chocolate, vanilla, and honey.

After seeing the movie Cocktail, Robert Chavez realized that his calling in life was behind the bar serving creative cocktails. Devoting himself to this epiphany paved the way to his current gig at a highly sought-after, award-nominated establishment at Virgin Hotels Las Vegas. Home of the best Espresso Martini in town, Kassi Beach House has a stylish and unique Bohemian vibe. Here, guests can indulge in top-of-the-line Coastal Italian food while embracing the view of the Resort Pool below.

Much of his growth as a mixologist came from his experience working for the Hard Rock Hotel in Las Vegas. “I gained all my knowledge and work ethic there. I was privileged and honored to work with the original bar crew from the legendary Center Bar. They were the biggest influence in my development as a bartender,” shares Robert.

He started off as a barback, for those looking to follow a similar path. He says, first it allows you to build a solid work ethic. Then when it’s time to start tending bar, prepare adequately by consistently practicing drink recipes. According to Robert, knowledge of the history of spirits and cocktails is another essential skill. Additionally, classic cocktails should be learned, and the best way to improve is through experience.

Currently, his favorite ingredients are lemons or limes. He loves how they both can bring so many different flavors together to create a well-balanced cocktail. When creating a concoction, Robert prefers choosing the spirit that will go with your current vibe or mood. One tip he has for bartenders is always to use a jigger. He notes, “It’s important for accuracy and consistency.”

Looking at the big picture of cocktail culture, he believes it will continue to push forward, which is why he values the understanding of classic cocktails. After all, most everything you see nowadays is just an extension of the classics.

Robert Chavez

Kassi Beach House

Virgin Hotels, Las Vegas

THE WHITE LOTUS

INGREDIENTS

2 oz. Suntory Japanese Whisky

½ oz. Giffard Caribbean Pineapple Liqueur

1 oz. Good Fortune Mango Calamansi Tea

2 drops of Firewater Bitters

PREPARATION

All ingredients in a beaker glass, stir for 10 seconds. Double strain over a sphere ice cube into double rocks glass.

THE BRAZILIAN COCKTAIL CHALLENGE

WIN A TRIP TO BRAZIL!

Get to know CACHAÇA! It’s hard to say, but easy to drink™. Submit your cachaça cocktail recipes in two categories, inspired by two of Brazil’s many diverse musical styles:

SAMBA: tropical, bright, loud, and joyous reflections of Brazil’s alegria!

BOSSA NOVA: harmonious, suave, and spirit-forward compositions!

Visit the microsite on ChilledMagazine.com for the competition rules and to enter your novel cachaça cocktail recipes.

Hard to say, easy to drink.TM

www.novofogo.com

SPONSORED BY NOVO FOGO CACHAÇA

THE LOCALS BARTENDER SUBMISSION

Leah began her journey in the beverage industry at 19 years old as a cocktail waitress while also in school and instantly knew this was the industry she was meant to be in. She is always looking to discover new things, and with an industry that is constantly changing, there is always something new to explore or create. Leah lives by the quote, “Choose a job you love, and you’ll never have to work a day in your life.”

According to Leah, her family influenced her development as a bartender. They constantly remind her of the importance of ethical behavior. However, her strongest mentor is her sister Laura, who owns two food trucks with her husband in Ft. Collins, Colorado. “Laura leads by example in every way possible. She’s wildly creative and talented. We are in a competitive industry where it can be tough to find people who genuinely support others and cheer for their success as she does,” shares Leah, who says she can always rely on Laura for inspiration.

A piece of advice Leah shares for new bartenders is that we should not compete with others, especially when we all share a passion for our craft. “A rising tide lifts all boats,” she says. “If you start to look at another bartender’s work and become threatened, realize those feelings come from inspiration and try to learn from them.” Leah also adds that you should build relationships with others within your community, let mentors and content creators that inspire you to know it and commit to putting yourself in uncomfortable situations to grow. “Consciously check your ego, don’t let arrogance or self-doubt get in the way of your growth,” adds Leah.

One of Leah’s favorite ingredients to work with is fresh citrus. “Living in the desert, it’s one of the few things we grow locally. Fresh citrus is vital,” shares Leah.

When it comes to creating a cocktail, Leah likes to create a backstory. “I almost try to vision an identity or personality for my project, which helps in times where I have to tweak or change a recipe,” she says. Starting with a vision helps Leah embrace the trial-and-error stage much more than if she were to do it all on paper.

Leah Dufresne

The Atomic Saloon Show

Venetian, Las Vegas

BE A LOT COOLER IF YOU DID

INGREDIENTS

1 ½ oz. Tattersall Aquavit

½ oz. Skinos Mastiha Spirit

1 oz cucumber syrup

¾ oz. fresh lemon juice

½ oz. dill infused white tea

PREPARATION

Combine all ingredients, give it a light shake, strain over a large cube in Collins glass. Garnish with cucumber slices, fresh dill, lemon.

Turning It Tiki

Tiki cocktails get a modern twist a la the tiki master, Daniele Dalla

Pola (Modern)

Back to Tiki

Dalla Pola is a bit of fanatic when it comes to tiki culture, having immersed himself in it, personally and professionally, for many years. He has very strong views on what tiki is and what it isn’t. But first, let’s go back to tiki. According to Dalla Pola, “The Tiki Movement was the biggest cocktail movement ever because back in the middle of the 1930s to the beginning of the 70s, craft cocktails were developing. This Golden Era of cocktails resurfaced in the 2000s as a cool trend. The craft cocktail movement became big.”

What about Tiki? “So, tiki was the coolest cocktail movement ever,” shares Dalla Pola. “Not only because of the cocktails but because of the lifestyle. People love tiki. They dress tropical with Aloha shirts, wear shell or floral necklaces, and visit tiki bars while vacationing in Hawaii. They listen to tikiinspired music and collect mugs. It’s an entire movement.”

OUTSIDE ESOTICO COCKTAIL BAR IN MIAMI, A BELL SAYS, “RING FOR A MAI TAI.” ONCE YOU DO, YOU’LL DISCOVER WHAT MIAMI HAS BEEN MISSING FOR YEARS.

A PROPER TIKI BAR WITH AUTHENTIC DÉCOR AND COCKTAILS TO MATCH. KAONA IN MIAMI IS HIDDEN. IT’S A SPEAKEASY. DANIELE DALLA POLA, OWNER AND EXPERT IN AUTHENTIC TIKI CULTURE, CALLS IT THE “SPEAKY TIKI.”

Photos courtesy of Esotico Cocktail Bar

Selecting the Best is a Process and a Pleasure

Bringing You All the Best!

In August of 2020, I sat down with Pascal Fillioux of Cognac Jean Fillioux in his study, and he presented me with five samples of the finest single cask cognacs selected from his cellar, by him. Each cognac had been aged between twenty and thirty years, in oak barrels selected by him, with varying degrees of ABV. Together, we tasted each of these wonderful spirits, noting all the unique qualities and components, until we finally agreed on which one should be selected above the rest. Cask No. 212 was the unanimous favorite. In June of 2021 we received news that the esteemed judging panel of the Ultimate Spirits Challenge agreed with our selection and awarded Cask No. 212 with 97 points and the 2021 Chairman’s Trophy. I love my job.

-- Christine Cooney

Imported by: HeavenlySpirits.com Be well, drink well.

Making it Modern Tiki

Dalla Pola notes he went full-on tiki ten years ago. “I started to study the recipes and to experiment and realized—Hey, this will never work on the modern palate.” He needed to tweak the original tiki recipes, as he examined palate evolution. “Some cocktails are undrinkable now for many reasons,” he explains. “At the time, people liked those kinds of drinks. The lemon back then in Hawaii was sweet. We must take into consideration that these drinks were invented in 1934. Think how the grapefruit might taste, how about the orange juice, or how was the rum back then?” So, to make it modern, look back and see what the real tiki cocktail was, then work around that and make it your own for today’s palate. Keep in mind, to be considered ‘tiki,’ a cocktail needs to follow certain standards, according to Dalla Pola. This includes being made in a proper tiki bar with a tiki-worthy name like 3 Dots and a Dash, Scorpion, Cannonball, or Shark Bite. It should contain some rum, like the Beachcomber (or the father of tiki) intended it to be, served in not necessarily a stereotypical tiki mug. “The beachcomber was using different glassware. It’s the same thing that we do at Esotico and Kaona. We design our tiki glassware.”

Turning it Tiki

Bartenders use their interpretations and variations to recreate drinks. “There is nothing wrong with copying a tiki drink and making it your own because this was the thing to do back then,” says Dalla Pola. “It became a tradition to take a drink that’s already been invented and reimagine it. When I reimagine a drink, I call it ‘remixed’ on our drink menu. Like a song, a remix of a popular cocktail is reimagined and remade into many versions.” Check out two popular cocktails, The Ghost and Miami Kula, served at Kaona, Miami, highlighting Dalla Pola’s modern twist on classic tiki recipes.

The Ghost

The Ghost is the top-selling cocktail for us. It is like the perfect evolution, the perfect example of modern tiki. The story behind it is the Zombie, which is probably the most popular Beachcomber cocktail. There’s a lot of legends about the Zombie, and it has a long-storied history. As it goes, the cocktail was created to help a hungover customer recover. So with a mix of several rums, fruit juices, and other ingredients served in a tall glass, the potent concoction reportedly made the customer remark that it was ‘strong enough to raise the dead.’ Hence the name Zombie. First appearing in 1934, popularized at the 1939 New York World’s Fair, it has since become an iconic cocktail.

So, let’s do a clarified Zombie. We made the glass 12 inches long with one piece of long ice in the drink. Then we top it with rum, overproof rum with the natural red color, which looks like blood. Plus, we limit two per guest for added intrigue.

The Zombie was comprised of a combination of rums from across the Caribbean with a list of top-secret, closely guarded ingredients that the Beachcomber refused to divulge to anyone. Our clarified Zombie, The Ghost, is made with Golden Jamaican Rums, Overproof Demerara Rum, and Puerto Rican Rum with fresh lime, a few drops of Absinthe, a dash of Angostura bitters, and a blend of wild spices elixir, and West Indies Falernum that will comfort you, bring you warmth, and restore your strength. With a lot of trial and error, we clarified the liquid. It’s the coolest drink.

Miami Kula

“We took one of the first tiki cocktails ever created called the Sumatra Kula, made by the beachcomber. His original recipe had citrus flavors like orange, grapefruit, lime and was only mixed with rum. You know what the original recipe tastes like if you follow the recipe now? Nothing. It’s like lemonade with a bad taste.

“The recipe we have now, Miami Kula, is correct. We assure the rum has 40 ABV/50 ABV. The original syrup is one part water and one part honey, which doesn’t taste right because it’s watered down. So, with this cocktail now, you’ll want to taste the honey, or a guest will send it back. I made one which is 75% honey and 35% simple syrup. It becomes a syrup that tastes like honey, so the ice does not overdilute. Then I started to riff the citrus mix with more orange and less grapefruit to make it less sour. I do this experimenting a lot with classic tiki cocktails.”

The cocktail is also made with additional flavors and elements, including exotic bitters and guava nectar, combined with Don Q 151 Overproof Rum. “Instead of adding light rum, I add overproof rum. We add a hint of passionfruit and Overproof Rum, which is often used in tiki cocktails. We have intense flavor—the antiqueness of the agave, which tastes like honey but a little smoky. And then the classic lime that is always needed.

The drink is garnished with mint and dehydrated lime for a modern touch and is served in a long custom-made glass. “We call it Miami Kula because we fixed it by including the blue agave nectar. It’s very dense. I carve the citrus and the lime. I am inspired by this one, and it makes a fantastic drink.”

Tequila Komos honors memories created in the moment while redefining the ultra-luxury tequila category Toast the Occasion

By Joseph Luparello

Today’s drinkers are different than those of the past. The palates of spirit enthusiasts have greatly evolved, so anything lowquality will not be supported or sought after. Refusing to settle, consumers seek memorable and meaningful drinking experiences. Therefore, an authentic brand crafted with tradition in mind, expertly produced in small batches for optimal quality, and most importantly, uncompromising in quality and taste is the spirit of the moment. Filling these demands in innovation, mindfulness, and more is the globally inspired brand Komos.

“The priority we place on quality and careful, mindful craftsmanship come first and foremost for Komos, which results in a flavor profile unlike any other, expanding the reach of ultra-luxury tequila to more people and more occasions,” explains Co-Founder and Co-CEO of Komos, Richard Betts. “Komos is a great way to convert people to the category—if someone says they don’t like tequila, give them Komos, and you might just change their mind. It’s perfectly delicious when served neat, on the rocks, or in your favorite cocktail.”

Komos is passionately crafted with an ambition to create the most delicious tequila while honoring each memorable moment along the way. It is proudly referred to as the “category redefining” line of ultra-luxury tequila. On June 1st, the brand-new expression Añejo Reserva joins the award-winning tequila trio comprised of Añejo

Añejo Reserva is a luxurious, bold, and distinctive expression. This latest expression builds on the Komos vision to have a specific spirit for every occasion. It’s aged for a minimum of 12 months in a unique blend of French oak wine

Cristalino, Reposado Rosa, and Extra Añejo.

barrels, bourbon barrels, and sherry casks and presented in an elegant white ceramic bottle. It’s a tequila made to be sipped and savored or to elevate any experience.

Flexing a bold flavor and personality, Añejo Reserva carries notes of rich coffee mixed with caramel toffee that is lifted by

bright citrus zest. It has a soft and full palate with hints of hazelnut and dried apricots. There is a lingering finish with allspice, white pepper, and opulent amber notes, making it delicious on its own. However, the depth of flavor also provides versatility for a bartender looking for a spirit like that of rich bourbon.

“Consumers are increasingly seeking high-quality tequilas that offer unique flavor profiles and are crafted with care and intention,” says Betts. “This trend is driven by the growing appreciation for the art of tequila making and the desire for premium spirits that deliver a truly elevated drinking experience. We’ve also found our collection appeals to both light and dark spirit drinkers, bringing even more people over to the ultra-premium category.”

As consumers become more knowledgeable about tequila, they demand higher quality products, unique expressions, innovative aging techniques, and creative packaging. “Brands who continue to innovate within the category will continue to gain popularity as consumers seek out unique, modern, and authentic experiences in their spirits choices that reflect who they are and that taste good,” shares Betts.

Matching the charm of the liquid is the white ceramic bottle it’s presented in. Evoking the beauty of the Mediterranean, it protects the quality and integrity of the tequila. It’s a beautiful addition to the Komos collection, and like its other expressions, the Añejo Reserva bottle is designed to be easily upcycled. Beyond the liquid, Komos’ sustainability initiative of creating adobe bricks from agave waste has gained traction. The brand hopes others join in to help build housing, schools, and other local infrastructure projects. As such, Komos inspires good times and great moments on more than one occasion.

ELEVATE YOUR CRAFT

AT BAR CONVENT BROOKLYN, 2023

By Terri Marshall

BAR CONVENT began as a small industry meeting in Berlin in 2007 and quickly became the leading international bar and beverage trade show. The event eventually expanded globally, arriving in Brooklyn in 2018. Each year Bar Convent Brooklyn expands with increased exhibitors and attendees. This year’s event is on track to be the largest Bar Convent Brooklyn yet.

In 2022, the event moved to a new space in Brooklyn’s Industry City to accommodate the growth. “Last year we reached pre-pandemic numbers with 163 participating exhibitors, nearly 4,000 attendees from 55 different countries across the globe, 50 new products debuted, and more than 350,000 samples poured,” shares Bar Convent Brooklyn Event Director Jackie Williams. “The continued success of Bar Convent Brooklyn has been incredible, and we’re looking forward to an amazing show this year. We have compelling programming and education sessions that will delight and inspire attendees.”

WHAT TO EXPECT AT BCB 2023

On track to be the largest Bar Convent Brooklyn yet, this year’s event will feature the event’s most extensive array of international spirits hailing from Italy, Peru, Korea, Japan, and France, among others. The increased space available at Brooklyn’s Industry City allows for more exhibitors, demonstrations, and seminars.

As always, Bar Convent Brooklyn’s education component is essential to the event. For 2023, Bar Convent Brooklyn is introducing 14 additional seminars for more than 50 educational sessions. Once again, this year’s education committee is spearheaded by Lynnette Marrero. Committee members represent a diverse and unique group of voices, including Samantha Casuga, Head Bartender at Temple Bar; John DeBary, author of Saved by the Bellini; Touré Folkes, Founder and Program Director of Turning Tables; Chelsea Gregoir, Founder and Hospitality Director of Church Bar and Owner/ Consultant of Drinkable Genius; Caer Maiko, Co-Creator of Daijoubu Pop-up and General Manager at DrinkWell; and Sarah Troxell, Bar Director at Daiquiri Time Out.

“The committee’s expertise and perspective are vital as we work towards providing meaningful and practical education for attendees,” says Jackie. “We’re honored to welcome these distinguished individuals and are excited to reveal the new programming they carefully curated in the weeks prior to the 2023 show.”

In addition to educational and exhibitor experiences, Bar Convent Brooklyn will host the CHILLED 100 Spirits Awards and reception again this year.

ABOUT THE VENUE

The relocation to Brooklyn’s Industry City brought overwhelmingly positive responses from exhibitors and attendees.

“People loved the flow and set up of the show, not to mention the expanded space. They also loved the creative vibe of Industry City and how much there is to explore before and after the event, from food offerings to the artisan shops to the local distilleries and bars on-site,” explains Jackie. “It’s truly a vibrant and innovative hub that provides the perfect space for the spirits industry to engage, learn and network with one another.”

WHAT YOU SHOULD KNOW

For both bartenders and exhibitors, Bar Convent Brooklyn provides unique opportunities for learning and networking. Bartenders receive invaluable inspiration to take back to their bars and elevate their craft. For exhibitors, participating in Bar Convent Brooklyn offers an unparalleled place to showcase products and connect with industry professionals from various verticals, from bartenders to hospitality to food and beverage directors.

ELEVATE ANY OCCASION

WITH JUSTIN PASHA AND THE CUP BEARERS

By Joseph Luparello

Justin Pasha is the founder of The Cup Bearer, a company comprised of mixologists who go above and beyond the standard of their craft. Referred to as “Cup Bearers,” they are no ordinary presence behind the bar. Implementing the techniques of Flair Bartending, these cocktail wizards create unforgettable beverage experiences through cutting-edge mixology and the highest level of service.

Growing up, Pasha carried out a spectrum of roles in the hospitality industry, but nothing intrigued him more than the art of bartending. He was always fascinated by a bartender’s power to set the tone of their surroundings, no matter the venue. As soon as he got behind the bar himself, his passion was set in stone. “The people, the customers, the service, it was a job made for me, and I knew then I’d be in hospitality the rest of my life.”

One single event in Justin’s life forged the path to his future business concept. While attending a 5th Ave apartment party, he noticed something crucial was missing. The stunning décor, perfect lighting, and incredible food were undoubtedly a true luxury however, the bar situation was distinctively underwhelming. The wheels immediately began to turn in Pasha’s head. He thought, “How fun would this gathering be with a bar that matched the energy of everything else?” The idea for The Cup Bearer was born.

THE LOCALS ASK A BARTENDER

“Flair bartending sets the whole scene, the whole vibe. And if the vibe is good, no one leaves unhappy.”

The key to his goal was finding a way to heighten the experience of imbibers. And that’s when flair bartending called out to him. It was a foolproof way to transform dull experiences into thrilling ones.

Delving into how flair bartenders leave a lasting impression on guests, Pasha explained, “Flair bartending is a working performance; these bartenders are not only juggling and twirling, but they’re also actively making drinks at top speed all while engaging with guests and drawing them into a playful performance as they’re served. It’s a conversation starter for guests and a memory they will be talking about for years post-event.”

Not to mention, these Cup Bearers are notably well-versed. Currently on the

team, there are two-time world tandem champions and a 19-time flair bartending world champion.

It’s not all about the flair either. Several other accompaniments make The Cup Bearer stand out. One being quality ice. They bring clear, shaped ice that is perfect for any beverage. Additionally, they use only the freshest ingredients, citrus, syrups, and exotic garnishes. This way, the drinks sip as well as they serve.

Mr. Pasha is proud to have built a team of bartenders comparable to the ones who inspired him while growing up in the hospitality industry. “Flair bartending sets the whole scene, the whole vibe. And if the vibe is good, no one leaves unhappy.” For more information, visit thecupbearer.com.

FLAIR MOVES EVERY BARTENDER SHOULD INCORPORATE INTO THEIR DAILY ROUTINE

THUMB ROLLS

This is a transitional trick and something to keep eyes on your hands when shifting gears. A thumb roll involves pushing the shaker with the thumb to roll around the thumb before catching it with the same hand.

PALM SPINS

This can be done with a Boston shaker or a glass. Just spin the item 360 degrees across the palm. Then release, spin out, squeeze, and serve!

ICE THROWS

Start with ice in a glass. Throw the ice over the shoulder, then land it perfectly in the glass.

BOTTLE STALLS

Simply toss a bottle and have it “stay” where it lands. For example, flipping a bottle from the palm to the back of the hand, tossing it up and having it land on the forearm, etc.

Delightfully welcoming whisky

KAIKYO DISTILLERY AND HATOZAKI WHISKY HONOR A LONG TRADITION IN BREWING AND DISTILLING

By Michael Tulipan

Fueled by international acclaim and the appreciation of connoisseurs worldwide, Japanese Whisky continues to experience phenomenal sales growth outside Japan. Though domestic production remains dominated by a few large companies, the category offers plenty of opportunities in the United States for smaller producers like the family behind Kaikyo Distillery and Hatozaki Whisky.

The founding Yonezawa family has a long tradition of brewing and distilling, starting in 1856 with its Akashi Sake Brewery. In 1917, they branched out into distilled spirits, and in 2017, Master Distiller Kimio Yonezawa honored this long legacy by creating the Kaikyo Distillery and the Hatozaki line of whiskies.

The brand is inspired by Japan’s Edo period, an era of delicate naturalistic art and the country’s ties to the sea. Akashi Sake Brewery and Kaikyo Distillery take their names from the famed Akashi-Kaikyo bridge, the second longest suspension bridge in the world, spanning Osaka Bay, to connect Japan’s main island Honshu with Awaji Island. Continuing the nautical connection, Hatozaki Whisky shares its name with Japan’s oldest remaining stone lighthouse.

Situated on the Seto Inland Sea Shores, the Kaikyo Distillery benefits from sea breezes and salty humidity. The climate swings from dry and temperate in the winter to hot and humid in the summer, creating aging conditions that result in whiskies with an elegant complexity and balance.

As expected with Japanese craftsmanship, the whiskies are the product of a virtuoso level of precision. Everything has been considered, from the carefully selected spirits in each blend and the type of wood and char levels of each barrel used for aging to the customized design of the pot stills and the precise blending and aging methods used by the Kaikyo team.

Hatozaki Finest Blended offers an unpeated blended whisky that offers bartenders the versatility to serve it neat or in a cocktail. The whisky is aged up to 12-years and is the product of a two-stage blending process resulting in aromatic and floral notes. “It’s balanced and delicate,” shares Yonezawa, “and it gives a new look to many classic Japanese cocktails such as the Highball or Matcha Tea Highball.”

The much richer Hatozaki Small Batch Whisky is a 100% malt whisky that ages for several years in a combination of ex-bourbon casks, ex-sherry casks, and Japanese Mizunara casks from the Hokkaido and Tohuku forests. This flagship whisky is only produced in small batches of less than 20 casks. The flavor profile is redolent of sweet cereal and malty dried fruit with a light touch of smoke and honey on the finish.

Hatozaki will soon launch its second limited edition of Omakase. This 100% malt craft whisky blends 8-year-old single malts that have been aged in a combination of old American oak barrels and traditional Mizunara oak casks Yonezawa says the whisky is “uncolored and unfiltered to preserve all the whisky’s character.” Omakase possesses a rich and powerful profile with notes of roasted cereals and ripe fruits.

As both a brewer and distiller, Yonezawa uses his diverse talents and skill to create elegant, smooth whiskey that is easy to enjoy and enhances everyday experiences with friends and family. “The Kaikyo Distillery is committed to respecting a heritage and bringing the very best whiskies to United States consumers, with the dedication of its great team,” he says. “So, we will continue making new whiskies for the next 100 years.”

5 Things with Bar Director

Lucas scudeLer

His 5 Tips to a Successful Beverage Program

Passion, a great team, using high quality products at all times, attention to detail is critical, and always staying knowledgeable about industry trends and educating the team.

Bartender Advice

I love to cook, so incorporating sous vide into mixology, the clarification process and molecular gastronomy techniques all elevate cocktails and ensure guests are wowed.

Trending

I love seeing the synergies between the beverage and culinary worlds. Some amazing techniques are coming out of this melding of two disciplines that help create unique flavors in a cocktail. Tequila, aperitifs, and Japanese spirits are a few of my favorites to work with.

The Miami Experience

Scudeler’s Specialty

I stay away from sticking to one mixology style and welcome trying new techniques. At the moment, I’m having lots of fun incorporating

culinary methodologies to enhance cocktail flavors and create sensory experiences, adding a bite element as a garnish, for example.

Loews Miami Beach Hotel is a premium resort experience rooted in sophisticated style with a comfortable and approachable vibe. Our menus are always evolving and represent the vibrant culture of Miami Beach and the surrounding neighborhoods. We source locally, do as much as we can in-house, meet regularly to brainstorm and ideate so that our guests truly get a taste of the destination without leaving the resort if they don’t want to.

As Director of Restaurant & Bars for Loews Miami Beach Hotel, Lucas Scudeler uses his many-sided background in the industry, starting as a busser and working his way up, creating the iconic resort’s Miamiinfluenced beverage program which showcases quality, consistency, and creativity.

Photo by Pablo Medina

MIX A ILLER BLOODY MARY K

By Joseph Luparello

Khia Nelson creates an award-winning Bloody Mary Mix.

Philadelphia native and current Brooklyn resident Khia Nelson is the proud founder of K Bloody Mary Mix. Best described as multifaceted, she has taken on many roles throughout her career, including BIPOC business owner, bartender, restaurant manager, model, animal rescue advocate, and vegan home chef.

K Bloody Mix is a product of the years Khia spent working persistently in the restaurant and bar industry. Her open and ever-curious mindset allowed her to develop the expertise that ultimately led to her position today.

Nelson’s journey began in 1998 as a bartender at a restaurant in North Carolina. From then on, she found bartending opportunities in several other cities, including Miami, Philly, and the Big Apple. Each gig was a valuable experience that helped her finetune her skillset.

She landed a gig at Crobar, one of the world’s biggest and hottest clubs at the time. There, she learned to embrace chaos and hone her multitasking skills. The experience also helped lay the foundation for understanding the pressures of running her own small business.

After Crobar, she went on a bartending hiatus and began to manage multiple properties in NYC, including The Garden of Ono and Coffee Shop. But her love for mixology could only be put on hold for so long. Following

those six years of management, she returned to her calling at a restaurant in Battery Park, where she created its specialty cocktail list, including a version of K Bloody Mary Mix.

Here she started to make bigger moves. Recalling the pivotal point in her career, “This was when I started to get serious about making a killer Bloody Mary mix,” she recalls. “I come from a long line of Bloody Mary drinkers who know a thing or two about what constitutes a great Bloody Mary mix, so I had plenty of input. I also had a built-in focus group and a lot of willing tasters, my customers, who repeatedly told me—you should sell this stuff!”

And just like that, K Bloody Mary Mix was born. It’s a liquid produced in Brooklyn by hand, in small batches using organic, vegan, and gluten-free ingredients. Every aspect of the mix stands out in the category, from its ingredients to flavor and texture.

It has a unique texture and a flavor profile that doesn't fade away when you mix it with liquor or pour it over ice. The mix is also the perfect partner for a wide variety of liquors and makes an amazing Bloody Haru, Michelada, Bloody Maria, and many other cocktails. You can also cook with it!

Not to mention, it’s also made in a way that’s environmentally friendly and sustainable. These are just a few reasons why K Bloody Mary Mix won a 2020 Good Food Award in the Elixir category.

PLAY WITH PASSION

INTRODUCING PASSION FRUIT, BY MARIE BRIZARD.

An all natural, perfect combination of quality ingredients including concentrated passion fruit juice.

FOLLOW US

PASSION STAR

1 oz Marie Brizard Passion Fruit

1 oz Sobieski Vanilla Vodka

1/2 oz passion fruit puree

1/2 oz lime juice

Garnish: Half a passion fruit, A shot of Champagne

Combine ingredients in a shaker, add ice & shake with passion. Double strain into in a chilled martini glass and top with half of a passion fruit. Serve with the shot of champagne on the side.

Bottle

From the to the Bar

By Joseph Luparello

Often, the work environment is a hectic space where interactions among coworkers are encouraged for the business’s prosperity, and nothing more. This mindset is counterproductive because connections between workers are important, especially for team building.

Spirits brands on the cutting edge of innovation and hospitality tend to value employees’ social well-being, networking, and the unique immersive experiences made possible by a Corporate Bar.

Corporate bars are private bars owned and operated by corporations for the exclusive use of employees, clients, and guests. These bars are often located within the corporate premises and are designed to provide a relaxed and social atmosphere for networking, socializing, and entertainment. The primary purpose is to promote team building, boost employee morale, and foster community among the company's staff. Corporate bars can also be used to host business meetings, private parties, and events, making them versatile spaces for professional and personal use. Of course, Corporate Bars also generate buzz and increase brand loyalty while serving as a platform for the brand’s signature cocktails and spirits.

Chilled explores the unique experiences in today’s Corporate Bars, from the stateof-the-art spaces and lounges to the dedication to forging meaningful bonds among employees. Take a look inside these magical bars that help brands build spirited empires.

A n Office Without Walls

BACARDI’S 1862 COCKTAIL BAR IS A MONUMENT HONORING ITS HERITAGE AND HISTORY.

The Bacardi 1862 Cocktail Bar sits at the heart of the Bacardi Limited global headquarters in Bermuda and is the only bar in the world to showcase the company’s entire portfolio of more than 200 brands and labels. This space is a living monument, honoring, and expanding upon, two primary aesthetics: 1930s Art Deco and Nouveau from the original home of Bacardi in Havana, Cuba, and the forward-thinking concept by renowned architect Ludwig Mies van der Rohe known as the “office without walls.”

Named after the year the company was founded, the 1862 Cocktail Bar sits under a ceiling with a constellation of lights that resembles the night sky over Cuba on the day Bacardi was created. The bar features a 19.5ft floor-to-ceiling display stocking Bacardi’s full portfolio. Opened in the Summer of 2022, the project was immediately noted for its remarkable ability to fuse heritageinspired elements into its modern architecture, winning a 2022 Loop Design Award.

The space is a showpiece where people can familiarize themselves and grow to love the company’s brands. It’s open by invitation to Bacardi friends and family during Friday Happy Hours at the office. This calls for celebrating the accomplishments of the workweek, sharing new recipes, sampling new products, and ringing in the start of the weekend!

They also host community events at the bar through partnerships with organizations like the Bermuda Tourism Authority, the Bermuda Economic Development Corporation, Beyond Plastic Bermuda Habitat for Humanity,

and many more. “We work with these organizations to bring them the best experience possible and welcome their events into the Bacardi family and history,” shares Douglas Mello, Bacardi Limited Managing Director. The bar naturally makes the best setting to host internal events, including town halls streamed live from Bermuda to the world.

Bacardi prides itself on staying up to date with industry trends. Working with a vast array of brand ambassadors and its advocacy team, Bacardi team members are constantly in the field at onpremises locations, speaking with bartenders about the flavor and spirits trends they’re observing. Additionally, Bacardi puts together a yearly Bacardi Cocktail Trends Report that looks at budding industry trends. These trends are then tested at the Bacardi 1862 Cocktail Bar, putting new cocktails and flavor profiles to the test with employees and guests.

Peering into the future of corporate bars, Managing Director Mello believes there will be a surge in the numbers. “As a desire for in-person gatherings returns and more and more people return to the office, Corporate Bars serve as an added incentive to create meaningful connections in the workplace.”

Epicenter

Luxury The of

BEAM SUNTORY’S HARMONY BAR AND FOUNDERS BAR

As a world leader in premium spirits, Beam Suntory’s new global headquarters in New York City represents its commitment to being at the epicenter of luxury and premium brand building. Located in the heart of the Flatiron District, the state-of-the-art office occupies an entire floor of 11 Madison Avenue and is equipped with stunning views of the New York City skyline and Madison Square Park.

The office boasts an East-meets-West aesthetic through its decor and furnishings. It comprises two bar areas, the Harmony Bar and Founders Bar, a tasting room, several unique interactive conference rooms, and flexible workstations. Enhancing the space is a digital art exhibit from the Suntory Museum of Art, based in Tokyo, which elevates and sets the area apart.

Zsoka McDonald, Chief Communications Officer at Beam Suntory, delves into the focal point of the new facilities in the Big Apple. “The bars in our New York City headquarters are where our employees gather to connect with each other and our iconic brands. They are also a perfect place to educate and engage our partners on our incredible liquids, with inclusive collaboration at its core.”

Just recently, Beam Suntory hosted its first Blenders Committee Conference at the Harmony Bar, bringing together many of its blending experts from around the globe. As they meticulously sampled Courvoisier Gala and Maker’s Mark Gold Rush, the event’s main purpose transpired naturally. The interactions among these innovative individuals ultimately fostered a more connected artisan community. Aside from the social aspect of these events, another major benefit is trend awareness and implementation. “Hosting sampling events and happy hours at our bars ensure our team is tapped into the latest trends,” explains McDonald.

Being stationed in New York City, the Beam Suntory team has its finger on the pulse of consumer trends. It allows the team to be closer to “where things happen,” which they call “Gemba.” Gemba is essentially the on-site pursuit of perspective—where things happen, and value created. Their team learns and analyzes everything from its production facilities to the marketplace to have the clearest understanding of consumer feedback. After all, the main goal is to earn trust and exceed expectations continuously, so they can become the world’s most admired premium spirits company.

Creators of

Conviviality

At the Pernod Ricard USA headquarters, meaningful relationships are forged through an exquisite portfolio of spirits available on premise to explore with peers. More than just any standard bar, the magical space at HQ doubles as a platform for these “Creators of Conviviality” to come together and share successes, exchange ideas, and most importantly make new connections.

Pernod Ricard USA deeply values its tradition of utilizing top mixology talent to staff its bar. Current lead bartender, Jack Schramm, a frequent contributor to spirits publications, has an amazing pedigree as lead barman at Existing Conditions and NoMad. Joined by National Mixologist Jane Danger and the Head of Mixology and Education, Kevin Denton Rex, Jack brings the Pernod Ricard spirit of conviviality to life by curating branded happy hours, tastings, mixology training, and hackathons.

Events hosted at the corporate bar are always a hit because each brand has a unique story to tell. They have hosted several remarkable internal events to demonstrate appreciation towards the entire Pernod Ricard USA team. Gatherings like a Malibu Summer party with a full-sized ball pit, frozen drinks, and lots of amazing Malibu swag are a highlight for the organization.

Always ahead of what’s hot in the industry, its mixology team researches and publishes an internal quarterly trend report that examines what’s happening around the globe with cocktails, techniques, and service. The HQ bar is a great way for them to feature new and cutting edge serves to inspire its marketing and commercial teams.

“The corporate bar is essential to keep our teammates engaged and make every employee a great ambassador for our brands. They can’t do that if they aren’t educated on how to use those spirits or if they’ve never been exposed to true quality cocktails,” explains Schramm. “We get so many folks who didn’t come up through the wine and spirits business these days, and that diversity is essential to compete in the marketplace. Our bar is where we all come together to share that convivial moment with each other. That's where everything comes together.”

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

A Celebration of Life, Every Day, Everywhere

DIAGEO’S BAR DECO IS DESIGNED FOR CELEBRATING, COLLABORATING, AND PROMOTING POSITIVE DRINKING.

Diageo is a global leader in the alcohol industry with a highly reputable collection of brands across spirits and beer. The heart of the company’s culture, Bar Deco, is high above the New York Harbor in the 3 World Trade Center Building. Ironically, the word “bar” doesn’t quite do the space justice, as it is much more than a place for employees to gather and enjoy a hand-crafted cocktail from one of its iconic brands. It’s an environment specifically designed for celebrating, collaborating, working, and most importantly, promoting positive drinking five days a week.

Bar Deco brings Diageo’s topnotch brands to life through all forms of celebration, large or small. These gatherings range

from daily happy hours to eventbased celebratory moments for holidays like St Patrick’s Day, Cinco de Mayo, and Pride Day.

The main distinguishing factor of Bar Deco is that it personifies Diageo’s corporate purpose, “Diageo—Celebrating life every day, everywhere.”

Just recently the brand teams celebrated a new launch of Don Julio Rosado, which was accompanied by a beach scene created to set the matching vibe. Additionally, its vast Scotch portfolio was explored on Robert Burns Night, complete with a traditional piper summoning everyone to happy hour. There, the traditional Burns Ode was read aloud, and Haggis was served.

Nine diverse and active business resource groups are responsible for unique events in its corporate bar. During heritage months, key moments in the calendar year are celebrated, such as International Women’s Day, PRIDE, Black Music Month, Diwali, and many more.

Behind the bar at Bar Deco, you will find extraordinary bartenders. The roster is full of highly trained mixologists with institutional knowledge of mixology and beverage industry trends, who work at some of the most famous bars, clubs, and taverns across New York City.

Not to mention, Diageo has an incredible innovation team as part of the Marketing Department that is constantly at work developing new liquids featured in Bar Deco. In turn, Bar Deco can showcase a wide portfolio of ready-to-drink offerings and has expanded its non-alcoholic category team.

In the fall of 2020, they announced its Spirit of Progress—Society 2030 goals, a set of ambitious targets to hit through the decade. These cover various goals, from promoting positive drinking, pioneering grain-to-glass sustainability, and being champions of inclusion and diversity. These incredibly important pillars are brought to life thanks to Diageo’s beloved corporate Bar Deco.

MIX IT UP CELEBRITY SIPS

HIGHLY ACCLAIMED NETFLIX DARK DRAMEDY MINI-SERIES BEEF EXPLORES THE AFTERMATH AND CONSEQUENCES OF A ROAD RAGE INCIDENT BETWEEN TWO STRANGERS. HERE’S WHAT THESE STARS SIP

ASHLEY PARK

Ashley Park is Naomi, Jordan’s sister-inlaw, who is secretly struggling with loneliness and severe insecurities. Still, she is able to crash the connection between Danny and Amy. The Tony-nominated Broadway musical star likes to drink cocktails with the base spirit split in

ANDREW SANTINO

The longtime stand-up comedian plays Michael, one of the Cho cousins bumbling partners-in-crime. Santino hosts the podcast Whiskey Ginger—where the comedian interviews friends in and out of the entertainment biz as they reflect on past stories, while sipping

STEVEN YEUN

Yeun stars as Danny Cho whose constant financial struggles and string of bad luck affect his home, family, well-being, and ability to drive by someone flippin’ him off. His life takes on a ticking-time-bomb-leftturn when he goes headto-head with Amy Lau after a road rage incident. Steven is a fan of red wine IRL.

MARIA BELLO

Bello plays Jordan Forster, a billionaire accustomed to bullying people into getting what she wants, with Amy’s fate in her hands. Bello is a whiskey drinker. Back in the day, she and her dad went to a local bar, had shots of Jack Daniel’s, and got tattoos at a nearby parlor. The actress recalls, “I got this cute little Celtic symbol on my hip.”

As Amy Lau, the soon-to-be stay-athome mom who is selling her plant business for millions, and whose life changes lanes when she crosses paths with Danny Cho. Comedian Wong joked during one of her stand-up routines, “You wanna be a grown-ass woman, stop dating skaters. They’re sexy on the outside, malt liquor on the inside.”

Serafino plays character Mia, Amy’s ass-kissing an emotional affair with

(c) Luna Nuda Wines 2023. Drink Responsibly

ADVANCED MIXOLOGY DRINK IN HISTORY

Celebrating its 50th Birthday,

JungleBird

the Southeast Asia tiki cocktail with funk.

You may know Malaysia for its stunning coastal landscapes. Or its giant landmarks like Mount Kinabalu or the Petronas Twin Towers. But did you know it’s the homeland of the Jungle Bird tiki cocktail? Although teh tarik, tea and milk mixed by pouring the two repeatedly between cups is Malaysia’s official national drink, the Jungle Bird is the unofficial Malaysian drink.

Made with Jamaican rum, Campari, pineapple juice, lime juice, and simple syrup, the Jungle Bird was created at the Hilton Hotel in Kuala Lumpur in 1973. Turning 50 years old this summer, the Jungle Bird was served as a welcome drink for guests. According to some reports, it was served in a ceramic birdshaped glass with an opening to sip the drink from the tail.

Featured first in print in John Poister’s 1989 The New American Bartender’s Guide, the tiki cocktail was said to be the brainchild of Jalan Sultan Ismail. But stellar investigative work by ThirstMag.com reveals this falsehood. The ThristMag team tracked down bar staff that worked at the hotel in its heyday to uncover the real creator— Jeffrey Ong Swee Teik, the hotel’s beverage manager.

By Lanee Lee

And the name was given by the then food and beverage manager, Reinhard Steffen. The term ‘jungle bird’ referred to the views of the bird sanctuary—yes, exotic birds were living in a netted area in the hotel— if you sat facing the stage at Aviary, the hotel’s bar.

Although the current Hilton Kuala Lumpur relocated from Jalan Sultan Ismail to the capital city’s business district, the hotel still proudly serves the Jungle Bird—and four other variations—at the Aviary Bar.

While dozens of classic tiki cocktail recipes call for bitters, not many use Campari, the Italian aperitif. In addition to its birthplace, that’s what makes the Jungle Bird a strange but cool bird. Campari balances out the pineapple juice and dances with the dark rum beautifully.

After the recipe was featured in Jeff “Beachbum” Berry’s 2002 book Intoxica, a flock of twists on the Jungle Bird took flight. To name a few, there’s the Jungle Booby (it features tequila and mezcal as base spirits), Kentucky Bird (a bourbon lover’s Jungle Bird), and even the Jungle Bird’s Jungle Bird (it doubles down on bitters with Contratto and Campari).

Intrigued by trying out the ruby-colored Italian aperitif in other tiki cocktails? Go cuckoo and try out recipes like Trader Vic’s Foul Weather Friend, Paul McGee’s Lost Lake, or Jeremy Oertel’s Bitter Mai Tai.

Or start with the OG Jungle Bird recipe and toast the late Jeffrey Ong Swee Teik, the first Malaysian to create a classic cocktail.

Jungle Bird

INGREDIENTS

1 1/2 oz. Jamaican Rum

3/4 oz. Campari

1 1/2 oz. pineapple juice

1/2 oz. lime juice, freshly squeezed

1/2 oz. Demerara syrup

PREPARATION

Add ingredients to a shaker with ice, shake until well chilled. Strain into rocks glass over fresh ice. Garnish with pineapple wedge.

ADVANCED MIXOLOGY CRAFTING COCKTAILS

Spritz

MARIE BRIZARD LEANS INTO THE APERO HOUR

The summer of the Spritz is upon us. Mixing a Spritz can easily go beyond the bitter, using today’s bright and trendy flavors like Passion Fruit, Elderflower, and Yuzu. The Spritz is being reimagined with unforgettable ingredients and flavors creating a harmonious blend that sets the tone for savoring the moment.

Beverage experts are leaning into a very “French Riviera” vibe this summer with The Apero Hour tantalizing palates by pairing small bites with low ABV cocktails, that can extend social gatherings from day into the night. During The Apero Hour, a time after work and before dinner, friends and family gather.

TROPICAL SPRITZ

Suggested food pairing: Salami, bacon, Cantal cheese, mini croissants.

INGREDIENTS

2 oz. Marie Brizard Passion Fruit Liqueur

1 ½ oz. pineapple juice

3 oz. prosecco

1 ½ oz. Q Grapefruit

PREPARATION

Shake over ice.

Top with effervescent items. Roll-strain intro wine glass over fresh ice.

Garnish with pineapple fronds and grapefruit wheels.

“Bring that laid-back French ‘je ne sais quois’ to your next get together,” says Director of Beverage Marketing for Republic National Distributing Company, Sly Cosmopolous. “In Europe, it’s common to gather and have snacks and a light Spritz as a palate teaser before dinner to unwind and chat with your friends or co-workers about the day.”

Expertly crafted Spritzes can be paired perfectly with French Charcuterie boards, including cured meats, brie, blue cheese, French bread, apples, raisins, fruit jams, green olives, pistachios, walnuts, and cashews. Check out Sly’s Tropical Spritz with suggested food pairings, adding some joie de vivre.

Open Up forCherryMore

Heering is getting a brand-new look that inspires bartenders with modern versatility, timelessness, and experimentation.

FOUNDED IN 1818 IN COPENHAGEN, HEERING WAS THE WORLD’S FIRST CHERRY LIQUEUR COMMERCIALLY PRODUCED AND REMAINS THE MOST WELL-KNOWN AND AWARDED IN THE CATEGORY. TODAY THE LIQUEUR CONTINUES TO BE CRAFTED ACCORDING TO A FAMILY RECIPE FIRST INTRODUCED BY BUSINESSMAN PETER F. HEERING.

Made with real cherries and botanicals, Heering Cherry Liqueur is all-natural, without artificial flavors or added coloring. This combination yields a rich flavor that adds complexity but is not overly sweet. The intense cherry flavor in this unique recipe gets accompanied by spices and bitter almond, which creates a balance that distinguishes it from other cherry liqueurs.

For the first time in more than thirty years, Heering is getting a brand refresh. In the 1990s, the bottle shape was redesigned to be shorter and squarer, giving it a premium look and feel that has become

instantly recognizable. This year’s update focuses on functionality and the brand’s long heritage, highlighting cherries as the core ingredient.

Heering has remained popular in cocktail culture due to its unique flavor, versatility, long history, and association with world-famous cocktails such as the Singapore Sling and Blood and Sand. But nowadays, bartenders love also experimenting with Heering in modern creations."

—

MARK DE WITTE, CEO OF DE KUYPER ROYAL DISTILLERS, OWNER OF THE BRAND.

Heering Cherry Liqueur is getting a brand-new look.

THE WORLD’S FIRST AND MOST AWARDED CHERRY LIQUEUR FOUND ON THE BACK BAR, HEERING CHERRY LIQUEUR, IS GETTING A BRAND-NEW LOOK. THE UPDATED BOTTLE DESIGN ENHANCES FUNCTIONALITY, IMPROVES SHELF PRESENCE, AND MAINTAINS CONSISTENCY. IT’S THE BRAND’S FIRST BOTTLE REVISION IN OVER 30 YEARS. THE FRESH LABEL DESIGN SHOWCASES HEERING’S STRONG HERITAGE DATING BACK TO 1818, USING ELEMENTS FROM VINTAGE BOTTLES. LOOK AT THE EVOLUTION OF THIS ICONIC BOTTLE.

Proudly Danish

Originating in Copenhagen in 1818, Heering Cherry Liqueur was a first of its kind and is still made using the original recipe. Danish Coat of Arms is still prominently displayed on the newly designed packaging.

Cherry Red Logo

Heering Cherry Brandy featured Peter Heering’s Signature in red including an introduction to the dark red logo reflecting the rich, natural color of cherries appearing on the 1910 label and used ever since. In addition, winning medals are proudly displayed on the label.

Square Shape Sighting

Today’s revised distinctive shape—a squared base and narrow neck—is easy to grip and pour, which was first seen in this vintage design in 1955—one of the most significant changes to the Heering look. The square design is classic and elegant, giving today’s revised bottle a more premium look and feel.

ADVANCED MIXOLOGY ANATOMY OF THE BOTTLE

“Heering is often used for complex cocktails,” says Godelief van Erve, Global Marketing Director of DeKuyper Royal Distillers. “By refreshing the brand image, we want to highlight that our premium cherry liqueur is a versatile ingredient that can be used in a wide range of cocktails from classic drinks like the Manhattan, to more modern creations. Next to reengaging existing consumers, we aim to make it more appealing and relevant to new ones.”

The new labels are squared off like the bottle with a brighter cherry red Heering logo that makes distinguishing it on a back bar easy. Though more modern in feel, the label emphasizes both the founding date of 1818 and the liqueur’s place of birth with a Danish coat of arms. Heering’s commitment to quality is expressed graphically through gold and

Elements of Gold

Cherry Heering’s new label keeps the golden hues introduced here in the 1980s, with earned Gold Medals proudly displayed along the bottom of the label. The Heering name is shown in large red font also found on the new label.

first-class medals to complete the label. Bartenders will love a new streamlined neck making it easier to grasp and pour, and the new metal screw cap that helps preserve freshness. The design was inspired by vintage bottles of Heering using iconic elements of previous labels, giving them a contemporary spin with a more Scandic style, connecting the brand’s heritage.

In conjunction with the brand refresh, this year’s “Open up for More” campaign, Heering challenges consumers and bartenders to explore new ways to use this versatile liqueur. Van Erve says, “The idea is to inspire consumers to look beyond the classic cocktail recipes that Heering Cherry Liqueur is known for, and to discover the liqueur's unique flavor profile and potential for experimentation.”

Heering Name

The new packaging keeps the iconic bottle design, featuring a shorter shape with a square body, and highlights many vintage bottle elements such as the cherry-hued Heering name front and center on label. The label design has undergone many changes, but since 1990 the square bottle design has distinguished Cherry Heering from other cherry liqueurs on the back bar.

Curious to see Heering’s new look? Come check it out at STAND

The New Bottle

Heering’s authentic new design, debuting this fall, is all about heritage, craft, flavor, and quality, shown in a timeless and sophisticated way. The new design reflects the brand’s long-standing history and commitment to quality. Modern elements like the new metal screw cap to preserve freshness join classic features found in past bottles of this iconic spirit.

IC19 during Bar Convent Brooklyn.

For everything coconut: ➼ Cream of Coconut

➼ Coconut Water

➼ Coconut Milk

ADVANCED MIXOLOGY BRAND SPOTLIGHT

Coastal Lemon Spritz

A Modern Twist on a Classic

Zonin1821, known for its high-quality and authentic Italian wines, introduces a new ready-to-drink Spritz collection, debuting the Coastal Lemon Spritz. This refreshing modern spin blends the awardwinning sparkling wine with allnatural distilled lemons resulting in a bold, vibrant, and zesty twist. Available in 200ml and 750ml bottles, Zonin Coastal Lemon Spritz combines authentic Italian flavors with American pop culture.

“

Whether you're sipping by the pool, jetting off on vacation, or visiting friends for a game night, our new spritz mixes with all dining and casual cocktail occasions.

Founded in 1821 in Gambellara, Veneto, the Zonin family runs the largest Prosecco company in Italy, with more than 200 years of experience in wine-making excellence. The Zonin family has cultivated and brought to life its unique heritage for seven generations. Always focused on the future, the Zonin family is inspired by the enhancement of local wine-making traditions, preserving their regions’ local land and culture, respect for biodiversity, technical experimentation, innovation in production processes, and sustainable development.

With respect for and love of its Italian lifestyle and the classic, iconic drink, Limoncello, the Zonin team was inspired to create its lively and effervescent Coastal Lemon Spritz. The Coastal Lemon Spritz takes your palate on a journey to the waters of the Amalfi Coast, which is famous for its uniqueness and beauty. Poured over ice, this sparkling wine cocktail is wellbalanced with lemon citrus zest and subtle lime notes that finish with a delicate sweetness.

“Modern yet classic, Zonin Coastal Lemon Spritz is our take on a Limoncello Spritz that is making waves across the globe,” shares Andrea Alfieri, USA managing director of the ZONIN1821 Group. “We are proud to bring to the United States this new drink with bold, energetic, and authentic citrus notes, featuring a nod to Italy’s famous lemon regions. Whether you're sipping by the pool, jetting off on vacation, or visiting friends for a game night, our new spritz mixes with all dining and casual cocktail occasions.”

Mezcal Don Sixto

look to the sun & stars

ASTRAL TEQUILA CELEBRATES THE SPRING EQUINOX WITH ITS RELEASE OF TEQUILA REPOSADO AND AÑEJO.

In celebration of the spring equinox, Astral Tequila launches Astral Tequila Reposado and Astral Tequila Añejo. The two expressions round out the tequila’s super-premium collection, which is committed to superior craftsmanship and giving back to the world.

Distilled in Jalisco, Mexico, the harmonious energy of the sun and stars nourishes Astral Tequilas. Its new Reposado expression ages for five

months, three months longer than the industry standard, and its Añejo ages for twelve months, both in single-use American Oak bourbon barrels. The distillation technique used is steeped in tradition, featuring a unique milling process applying the tahona (a stone wheel that crushes the agave fibers). The crushed fibers (or bagazo) are used in the fermentation process to get more out of the agave plant, highlighting its true character and flavor.

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.

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“We’re thrilled to announce the addition of Astral Tequila Reposado and Añejo to our portfolio, providing more ways to brighten cocktails while honoring our traditional distilling process to create quality, smoother tasting tequilas,” says Christina Choi, Senior Vice President of Tequila, Diageo North America. “These new variants also support our mission to uplift communities in Jalisco, Mexico, by creating more bricks through our sustainability initiative, The Adobe Brick Project.”

These celestial spirits are perfect for enjoying with friends neat, on the rocks, or as the base spirit in an unexpected riff on a classic, such as the Astral Old Fashioned or the Sun Beam Fizz.

Astral Old Fashioned

Astral Tequila Añejo is aged twelve months in American Oak bourbon barrels and radiates with warm notes of vanilla, oak, and butterscotch.

INGREDIENTS

1 ½ oz. Astral Tequila Añejo

1 barspoon agave nectar

2 dashes of chocolate bitters

Grated chocolate and orange twist (for garnish)

PREPARATION

Add all ingredients into an ice-filled mixing glass. Stir for 10 to 12 seconds. Strain into an ice-filled rocks glass and garnish with grated chocolate and an orange twist.

Sun Beam Fizz

Astral Tequila Reposado is subtly sweet yet rich tasting with agave, caramel, and oak notes. It’s perfect in the signature Sun Beam Fizz, marrying the warmth of the tequila with flavors of bursting citrus.

INGREDIENTS

1 ½ oz. Astral Tequila Reposado

3 oz. lemonade

1 oz. fresh grapefruit juice

Club soda

Grapefruit Wedge with Chili Lime Seasoning (for garnish)

PREPARATION

Add all ingredients to an ice-filled highball glass and stir. Top with club soda and garnish with grapefruit wedge and chili lime seasoning.

SHAKING AND STIRRING LAUNCHES

DEGROFF NEW WORLD AMARO

Cocktail legend Dale DeGroff releases a second collaboration with renowned absinthe distiller T.A. “Ted” Breaux. This West Indies-inspired Amaro is accented with Caribbean spices and represents a refreshing New World botanical twist that offers bartenders and cocktail enthusiasts a rich, bittersweet complexity characteristic of the finest traditional Italian spirits perfect for a vast palate of craft cocktails and tropical drinks.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. New World Amaro Ice (optional)

PREPARATION

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

DON Q NARANJA

An exceptional new low-ABV rum from Don Q flavored with natural orange essence and flavor inspired by Puerto Rico’s fresh, tropical fruits. Now the fifth rum in the brand’s flavor portfolio, Naranja is ideal for cocktails bringing bright citrus notes, alluring sweetness, and low alcohol content.

SUN KISSED SPRITZ

INGREDIENTS

2 oz. Don Q Naranja

1 oz. Aperol

Prosecco (to top) Splash club soda Orange slices (for garnish)

PREPARATION

Build in glass, fill glass with ice. Add rum and Aperol. Top with Prosecco and splash of soda. Stir gently. Garnish with orange slices.

PATRÓN AHUMADO REPOSADO

A new, bold flavor profile handcrafted with tequila and mezcal enthusiasts in mind, made from agave pinas roasted in small batches with mesquite charcoal for seven days in underground stone pits at Hacienda Patrón. From craft to glass, the spirit elevates classic cocktails like the Margarita and the Old Fashioned with a smoky flavor.

OLD FASHIONED

INGREDIENTS

2 oz. Patrón Ahumado Reposado ½ oz. agave nectar

3 dashes Angostura bitters

2 grapefruit peels, one for garnish

PREPARATION

In a mixing glass, express the oils from one grapefruit peel and combine ingredients. Stir with ice to chill. Strain over large ice cubes in a double Old Fashioned glass. Express the oils of the remaining grapefruit peel and add to the cocktail as garnish.

BESPOKEN

AMERICAN WHISKEY

Bespoken, a pioneering craft whiskey maker launches a new portfolio of three award-winning whiskeys silently backed by billionaire scientist T.J. Rodgers and MLB Legend Derek Jeter. Distinguishing itself from other whiskey by aligning purpose with passion, Bespoken uses a proprietary process to develop complex flavors that use less wood, energy and water than traditional barrel aging, and still offer exceptional quality and character.

BESPOKEN SMOKED OLD FASHIONED

INGREDIENTS

2 oz. Bespoken American Whiskey

¼ oz. Simple Syrup

5 dashes Angostura Cocoa Bitters

Shaved Orange Peel

PREPARATION

Combine Bespoken American Whiskey, simple syrup, and bitters in Old Fashioned glass and fill with ice. Stir until cold. Express orange peel over glass to spritz oils and add to drink.

MOONLIGHT MAYHEM!

Small batch straight bourbon whiskey introduced by Filmland Spirits, a portfolio of entrepreneurs who are combining their enthusiasm for whiskey, passion for movies, and dedication for storytelling—believing that every whiskey has a story, and every story deserves a whiskey—like an original retro B-Movie concept complete with monsters, robots, and over-the-top plots. Moonlight Mayhem! is a blend for werewolves and humans alike.

MAYHEM! MAI TAI

INGREDIENTS

2 oz Moonlight Mayhem!

½ oz. Amaro Angeleno

3/8 oz. lemon juice

3/8 oz. lime juice

¾ oz. orgeat

PREPARATION

Shake all ingredients with three ice cubes. Strain into a double oldfashioned. Top with crushed iced and garnish with pineapple fronds.

LOST LANTERN SINGLE DISTILLERY SERIES

The award-winning independent bottler of American whiskey presents Single Distillery Series—three whiskies, all American single malts: Gentle Giant (Balcones Distilling Texas Single Malt), Desert Dessert (Whiskey Del Bac Arizona Single Malt), and Mega Mesquite (Whiskey Del Bac Arizona Single Malt). “By bringing together several different casks, the whiskies in the Single Distillery Series allow us to explore the full range of flavor a distillery can offer,” shares Lost Lantern cofounder Nora GanleyRoper.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Lost Lantern Single Distillery Series Ice (optional)

PREPARATION:

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

Today’s bartenders are more than just skilled storytellers slinging drinks. Indeed, there’s a palpable drive for them to be leaders in their craft, setting standards for creativity, professionalism, and innovation throughout the world of cocktails. With a passion for the art of mixing, these mixology masters are inspiring a new generation of spirits-makers, leading by example, one cocktail at a time.

At the heart of the craft, bartenders are also paving the way for new techniques, flavors, and styles to emerge. This issue of Chilled reflects those trendsetters with unique ideas and experiences that shape us and what spirits we drink. We applaud their role in maintaining timeless trends, like Tiki and Flair, and in keeping classic cocktails relevant while still creating an ever evolving modern world of experiences.

Both brands and bartenders alike then, have become in a sense our ambassadors of hospitality. They embody the spirit of community, connection, and conviviality that brings us all together. How do we figure out their next move? We decided to go behind the scenes of the most impressive “Corporate Bars,” where new trends may take root. It’s a sneak peek at some of the top brands who employ the most talented and inspiring bartenders on campus. They are the ones influencing what spirits we’re sipping next! Which, by the way, will include an assortment of worldly and international spirits, especially some made from agave.

Embarking on our journey with us to depict those leading by example is our cover duo, Sofi Tukker. For their roles as “Chief Alegria Officers” for Novo Fogo Cachaça (i.e. Chief Joy Officers), a title new to us, this dynamic musical sensation is on a quest to save the rainforest and navigate a path to a mindful future, one song at a time.

Novo Fogo and SOFI TUKKER Partner Up Because Where There's Cachaça, There's Music!

Cachaça is Brazil’s national spirit and symbolizes the country’s fascinating history and colorful rhythm of life. Novo Fogo, a rainforest conservation steward and producer of award-winning cachaças, has recently welcomed the Grammy-nominated dance music superstars SOFI TUKKER as equity partners in the company. The partnership promises to spread the alegria of Brazilian spirits, environmentalism, and joyful music to a growing global audience.

Big lovers of Brazil, the SOFI TUKKER band has long paid homage to the country’s musical richness. Sophie Hawley-Weld—one half of the duo with Tucker Halpern—lived in Brazil, developing an affection for Brazilian poetry, later influencing the band’s playful Portuguese lyrics and collaborations with Brazilian poets.

SOFI TUKKER’s deep-seated love for Brazil’s music culture emanates through their vibrant stage presence and tropical dance music, heavily influenced by bossa nova, a soft and seductive sambastyle music genre from Rio de Janeiro.

So, bringing together two instruments of joy—music and cachaça—was a nobrainer partnership. “Our role is to be the 'Chief Alegria Officers" which translates to the Chief Joy Officers,” says SOFI TUKKER. A title we think no one can refuse.

Channeling the party is what cachaça is all about. The spirit is the core ingredient in the Caipirinha, a cocktail synonymous with celebration, an unequivocal aspect of Brazilian culture, and SOFI TUKKER’s music. “Novo Fogo is a natural fit because we share the same loves: love of Brazil, the rainforest, and love of celebration.”

Novo Fogo’s partnership with SOFI TUKKER is not only meant to start a global cachaça dance party (however, with the band’s beats, it’s quite inevitable) but also to spread environmental awareness.

Cachaça is a spirit made from sugarcane, a sturdy crop that is notoriously difficult to harvest and has been associated with negative environmental and labor practices across the tropics. Novo Fogo cultivates sugarcane and produces cachaça in Brazil’s coastal Atlantic Rainforest, which has lost nearly 90% of its original area to deforestation. Against this backdrop, in one of the most biodiverse places in the world, Novo Fogo has dedicated itself to leaving behind a positive legacy of forest preservation to match its commitment to producing excellent cachaça.

The distillery’s mission has always been to support a more sustainable future for Brazil. Their logo encapsulates it all with the araucaria or Paraná pine—a gorgeous symbol of southern Brazil. These trees were once abundant, surrounding the distillery and giving life to the Atlantic Rainforest. Now, the Paranà pine is a critically endangered species.

Seeing their land drained of its once vigorous biodiversity remains a major motivator for Novo Fogo and its cachaça production. “They're not just making cachaça. They're conscious of taking care of people and the planet at the same time,” comments the duo, reflecting on their visit to the distillery in Morretes, Brazil, in the heart of the Atlantic Rainforest. “The Atlantic rainforest has many endangered species of trees, and Novo Fogo is helping to protect the biodiversity of the area.”

Today, Novo Fogo dedicates itself to reforestation initiatives, like The UnEndangered Forest™ project, started by Novo Fogo as a collaboration with local ecotourism destination Ekôa Park and The Horus Institute NGO, to promote biodiversity and safeguard Brazilian land. The project aims to restore 44 species of rare native trees. “The Novo Fogo team is actively thinking about the context of the environment in which the sugar cane comes from and figuring out how to become a part of the solution rather than the problem,” says SOFI TUKKER.

By Victoria CeCe | Photo by Vanessa Vlandis

These solutions are clear in Novo Fogo’s future-forward initiatives. The distillery maintains a zero-waste facility, reusing and conserving resources during its cachaça production. More than that, Novo Fogo prioritizes the well-being of its team, including everyone from the cane cutters to the office workers. The band met everyone and even put on a private concert performance, an extra special treat for bartenders Colleen Hughes and Maxwell Berlin—the two winners of the 2022 Novo Fogo Bar Strength Challenge grand-prize trip to the distillery for some immersive rainforest cachaça education.

The grand prize trip to Brazil brought everyone together for a deep dive into cachaça production with Novo Fogo’s Master Distiller Dr. Agenor Maccari, Jr., and an exploration into forest-saving sustainability initiatives and, of course, cachaça tastings. With bartenders mixing drinks and SOFI TUKKER making beats, a new appreciation for small batch cachaça was undoubtedly born.

“There is the music and the performance and the visuals, but being involved with Novo Fogo means we also get to think about how the audience is participating on a sensual and energetic level. How do we want our music to taste? How do we want it to smell?” shares the duo.

All these questions will find their answer in the future. There’s a little spoiler for it too, as SOFI TUKKER are hands-on participants in developing future products with the Novo Fogo team. They alluded to tasty things to come later this year. “We're also branching outside the cachaça umbrella to include options for people who don't drink alcohol, like Sophie, which makes the brand super unique and inclusive.”

Photos courtesy of Novo Fogo Cachaça

SOFI TUKKER are channeling all the senses into their new spirits partnership. “It's so fun to extend our creativity into all the senses. We aren't just thinking about the sound and the look of the world we are creating, but also about the taste, the smell, and the feel!” says SOFI TUKKER. “For us, it's about bringing the smells and tastes of the Brazilian rainforest to people!”

We can proudly say that SOFI TUKKER emanates the color of cachaça. Bringing together the radiance of cachaça culture, combined with Novo Fogo’s positive impact on the environment, makes this new partnership a match made in heaven, almost as good as a Novo Fogo Caipirinha in hand and SOFI TUKKER’s latest bop “Jacaré” bumping on the speakers.

A Winning Trip to Brazil With Novo Fogo’s Bar Strength Cachaça Challenge

A note from Novo Fogo

Cachaça:

CAIPIRINHA

INGREDIENTS

2 oz. Novo Fogo Silver or Novo Fogo Barrel-Aged Cachaça

1 ¼ tbsp sugar

½ fresh lime

PREPARATION

Remove the width pith from the lime and discard it. Cut the remaining lime into slices; toss them into the glass. Muddle them with sugar in the glass. Fill the glass with ice. Add cachaça and pour everything into a shaker. Shake and pour everything (including the ice) back into the same glass.

We had an amazing time with Colleen Hughes and Maxwell Berlin, the two grand-prize winners from 2022’s Novo Fogo Bar Strength Challenge cocktail competition. It’s safe to say that they did, too. It was a bit of a unique distillery visit in part because of the timing when we weren’t actively producing cachaça, but the bartenders got a deep dive nonetheless into the rest of Novo Fogo’s process, including some hand-guided education with our master distiller, Dr. Agenor Maccari, Jr. (and a lot of cachaça tasting!).

It was also a special trip because we hosted our partners from SOFI TUKKER for the week to join in the immersion and perform a private show at our distillery. Colleen and Maxwell got to share some of their talents along the way by making cocktails for the group and our Novo Fogo colleagues. It’s truly a special thing when bartenders can absorb our magical part of Brazil and leave their mark on it. They even got to plant their own rare tree seedlings to leave the Atlantic Forest a bit better than they found it!

RethinkVodka.

Tadeusz Dorda and his Family continue to innovate and to push expectations in the vodka category

THIRTY YEARS after launching Chopin Vodka as the world’s first super-premium vodka and inventing the category, Tadeusz Dorda and his family continue pushing boundaries and challenging expectations of what people know and expect from vodka.

Since launching Chopin in 1993, Dorda has dedicated his life to expanding the understanding of vodka, which he feels deserves just as much attention and

respect as whiskey. “Vodka and whiskey are both very different spirits but comparing the two is about opening people’s minds to consider vodka in the same way,” says Dorda. “With whiskey, you consider the raw ingredients, where it comes from, how it was distilled, the terroir of the region, how it was aged, and for how long. All these characteristics apply to vodka as well.”

Every bottle of Chopin Vodka starts with a base ingredient grown at farms within 20 miles of the family-owned distillery. Chopin’s partnership with its growers dates back in some cases for generations and allows the company to ensure a consistently high-quality product. These close collaborations also allow for proper stewardship of the land with crops grown ecologically. In addition, their potato vodka is made with zero production waste. “Once we ferment and distill the potatoes, we are left with a rich potato mash,” he says. “We give this mash back to our local farmers for no cost, and they use it to feed their livestock and fertilize their fields.”

Chopin produces single ingredient vodkas made from potatoes, rye, and wheat, each shining a light on the characteristics of the base component. “For us, telling the story of potatoes, rye, and wheat separately gives us a chance to elevate the category, to talk about how each of those spirits tastes, what kind of cocktails you can make with them, how they pair with food, and even what seasons or occasions they are ideal for,” he shares.

Chopin’s potato vodka provides the ideal foundation for a Martini, its full-bodied earthiness pairing perfectly with dry vermouth for a version of the classic with a real vodka character. The rye vodka leans into the grain's inherent spiciness, yielding a vibrant and peppery spirit that can add zip to an Espresso Martini. On the other hand, the wheat vodka features a lighter mouthfeel with a subtle sweetness that’s versatile enough for sipping or in fruit-forward cocktails.

Not content to rest on its reputation as a category leader, Chopin has continued to innovate. Chopin Family Reserve showcases the possibilities of a single potato harvest, in this case, the terrific harvest of 2016. The vodka from these potatoes rested in 50-year-old oak barrels for two years, demonstrating the ageability of well-made vodka.

For the 30th anniversary, Dorda teases an upcoming limited release set to debut this year but, “We can’t share details,” he notes. A high-proof vodka called Bartender’s Choice launches in June. “This is a 59.75% proof rye made specifically for bartenders to stand up in a cocktail and showcase vodka and its flavor without being watered down with ice and other mixers,” he says.

Clearly, after 30 years, Chopin remains at the top of its game producing world-class vodkas that drive the conversation and show the possibility of what vodka can be.

LIVE Life TO ITS FULLEST

Bribón Tequila Labels are Redesigned to Stand Out in the Premium Agave Spirits Category

By Michael Tulipan

Bribón Tequila asks agave fans, “Are you Bribón enough?” a.k.a. “Are you living life to the fullest?” This question, which dates back almost two centuries, has been the inspiration for the brand.

A character in Mexican lore, El Bribón was known for playing by his own rules, always keeping a positive outlook on life, and wanting to lift the spirits of everyone he encountered. Add a little tequila, and you have a recipe to enjoy life to the fullest.

The Orendain family, one of the four founding families of tequila, began distilling blue agave in 1840. The production of Bribón Tequila at their Casa Don Roberto remains faithful to this long heritage. Produced in partnership with Palm Bay International, Bribón Tequila is a complex yet approachable spirit that makes for a great Margarita and other delicious cocktail offerings.

The process starts with fully matured 8- to 10-yearold agaves harvested by hand and then cooked for 18 hours at 212° Fahrenheit to convert the starches to sugars. The cooked agaves are then shredded, and the juice ferments in tanks at a steady temperature with a proprietary strain of yeast developed by Don Roberto. After fermentation, the liquid is double distilled in a process that combines pot still distillate with column distillation. This unique method imparts a higher quality to the final liquid offering a hint of sweetness from the agave and a slight citrus note, with a smooth peppery finish, resulting in a classic, ultra-premium Blanco tequila.

Three expressions of Bribón are currently available— Blanco, Reposado (aged in toasted American oak barrels for 3 months), and Añejo (aged for 6-9 months in ex-bourbon barrels).

This year, the company has reimagined the Bribón brand with new packaging that pays homage to Mexico’s storied history of tequila making while elevating the visual appeal. The founding year for Casa Don Roberto now figures prominently on the label’s center and is embossed on the bottle. In addition, the figure of the Bribón has been redesigned with more space on the label devoted to the story of this legendary figure. To emphasize the brand's authentic Mexican heritage, key Spanish terms like “Agave Azul” and “Hecho en Mexico” now feature prominently. The overall look is clean and modern.

“When designing our new labels, we had both the trade and consumers in mind,” says Abelardo Orendain, third-generation owner of Bribón Tequila. “We asked ourselves what design would catch your eye at a bar or liquor store while simultaneously

matching the ultra-premium liquid in all our bottles.” The updated bottle design also features a longer neck and slip-proof shape making it easy to grip and more bartender-friendly.

“The new look was created to help better match and reflect the ultra-premium liquid quality of our delicious agave spirits,” says Dave Singh, Spirits Director at Palm Bay International. “We hope that these upgrades will help us achieve our ambitious 2023 case objective in an exploding category and better position us as a go-to premium-tequila brand amongst trade and consumers.”

As it grows, Bribón Tequila continues to pay homage to the heritage of its family and Mexican traditions. Now it has a new, more sophisticated look sure to make it stand out in the ultra-premium tequila category.

AN Authentic Style

ESPANITA TEQUILA CONTINUES TO INNOVATE WITH DOUBLE

BARREL REPOSADO

By Michael Tulipan

The art of barrel aging has a new showpiece with the debut of Espanita Tequila’s excellent Double Barrel Reposado. Building on its reputation for meticulous aging and high-quality agave spirits, Espanita Tequila set out to show what an aged Reposado could be when different wood was used in the process. The Double Barrel Reposado serves as the first release in the line.

While aging tequila produces crowd pleasing bestsellers, Espanita Tequila President Marina Wilson believes that tequila is challenging to age since the strong flavors imparted by the oak can overwhelm the spirit. “While some think that the longer the maturation period is, the better the taste would be, this is not entirely correct,” she says. “It is very easy for a delicate aromatic tequila to turn into a generic brown spirit where its true heart and soul, its agave presence, is all but gone.”

To create the Double Barrel Reposado, the distillery team starts with Espanita’s traditionally handcrafted Blanco tequila that has been produced in small batches from 100% mature Highlands blue agave. The small batch slow distillation allows for better separation of the “heads” and “tails” from the purest middle portion of the batch that represents tequila’s sweet spot, the “corazon.”

For the two-step aging process, the Blanco is first rested in American oak casks for up to four months, followed by maturation for another two to four months in single use, recently emptied Kentucky bourbon casks sourced directly from the distillery. Under the careful eye of Espanita’s master distiller, the goal of the “perfect match” develops through the interaction of the agave spirits with the toasted oak barrels.

“We are fully committed to producing aged tequila that features harmonic balance between the underlying 100% Highlands Blue Agave foundation, with its unmistakable aromatic fruity and citrusy Los Altos terroir, and wood-derived flavors and aromas,” shares Wilson. For the Double Barrel Resposado, the ex-bourbon casks mellow the spirit and contribute flavors and aromas of caramel, nuts like walnut and almond, vanilla bean and brown butter.

This authentic style tequila features an excellent structure and nuanced bourbon accented finish with a flavor profile that lends itself to sipping or in a premium cocktail. Wilson suggests swapping Double Barrel Reposado for other tequilas in cocktails to give more depth of flavor to your creation. You can also pair the spirit with liqueurs and amaros like Yellow Chartreuse, Aperol and Campari, as well as fruits like orange, pineapple, and ripe berries.

Double Barrel Reposado is quickly gaining fans across the United States and already has been awarded 97 points and a triple gold medal at the 2022 MicroLiquor Spirits Awards.

Continuing its dedication to innovation, Espanita plans to launch a Double Barrel Añejo in the second half of 2023, along with collection of “Signature Infusions” using the highest quality Mexican grown ingredients like lime, grapefruit, and pineapple.

DISCOVER EXOTIC FLAVORS

MONIN INSPIRES BARTENDERS WITH THE FLAVOR OF YUZU

By Terri Marshall

SINCE THE COMPANY’S FOUNDING IN 1912, Monin’s commitment to creating the highest-quality flavorings for beverages, cocktails, coffees, and cuisine continues. The company’s practice of staying atop current food and beverage industry trends, menu placements, and more contribute to Monin’s success in developing mouthwatering flavors that inspire bartenders and chefs.

“THE FLAVORS OF YUZU INTERSECT AT THAT CROSS SECTION OF BOTH MYSTERIOUS AND FAMILIAR, SO THERE’S A CURIOSITY AROUND IT, WHILE STILL BEING APPROACHABLE. IT IS CATCHING ON QUITE QUICKLY IN THE INDUSTRY AND WE ARE SEEING RIFFS ON CLASSICS LIKE THE YUZU COLLINS OR YUZU MARGARITAS.”

Today, Monin continues to build on its history of innovation and brings unique, on-trend flavorings to market like Yuzu Purée. Monin’s Yuzu Purée is made with authentic ingredients and offers a beautiful, premium recipe replacement for lemon or lime. With a flavor reminiscent of grapefruit, lemon, and sour mandarin, this clean label Yuzu Purée brings subtle floral notes and a tart citrus texture to cocktails, mocktails, lemonades, iced teas, and an endless number of drink creations. It’s also great on the culinary side in dressings, marinades, and desserts.

“Our Yuzu Purée is exotic and fun to play with in the bar and culinary space. It’s a novel way for bartenders and chefs to incorporate authentic, delicious fruit flavors into FOH and BOH creations,” says Senior Vice President of Marketing Stasha Johnston. “Fresh yuzu can be difficult to find depending on time of year and location. This purée offers consistency, convenience, and bold flavor all year round. Plus, it’s trending in F&B right now, so it’s a great way for operators to stand out from their competitors with a unique and differentiating menu item.”

Asian-inspired flavors continue to enjoy popularity in North America as part of the larger trend of globalization within food and beverage menus. From fast casual to fine dining, the adoption of yuzu in beverage and culinary recipes lives at the intersection of sweet, floral, and slightly tart, which tracks with increased interest in bitter and citrus flavors among consumers. Yuzu is elegant and complex but with enough similarity to other citrus fruits to feel accessible.

“The flavors of yuzu intersect at that cross section of both mysterious and familiar, so there’s a curiosity around it, while still being approachable. It is catching on quite quickly in the industry and we are seeing riffs on classics like the Yuzu Collins or Yuzu Margaritas,” says Stasha. “It is an amazing ingredient to add depth of flavor and complex citrus notes to any drink.”

As for Monin’s purée line, this company has the will to continue to provide a toolbox of amazing flavors designed to help customers build the inventive drinks they dream up. “Our purées don’t require thawing, refrigeration, or muddling, which makes for easy prep and storage,” shares Stasha. “For traditionally difficult flavors to extract, like yuzu or banana, our purée line offers bartenders an easy solution to achieving a bold, premium taste full of real fruit and balanced sweetness.”

Think of the Yuzu Purée as 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. Yuzu can be a showstopping ingredient when you let it shine in a cocktail or mocktail.

The Soul of T he WhiTe NegroNi

By Michael Tulipan

Suze Plays a Starring Role in The FrenchInspired Modern Riff on The Iconic Classic

ICONIC FRENCH BRAND Suze has only been in the United States for a little over ten years, but it continues to make its mark as a versatile tool in the bartender’s arsenal. This historic brand started over a century ago, though more recently, it has become best known for its starring role in the modern classic cocktail, the White Negroni.

The brand’s story commences in 1885 in Maisons-Alfort, France, when its founder Fernand Moureaux inherited a family distillery, then on the brink of bankruptcy. Teaming up with his bank manager’s son, Henri Porte, Moureaux set out to create a new kind of aperitif. But instead of using wine for the base, as was the day’s fashion, he decided to use gentian, a wild root reputed to have a wide range of medicinal uses. After finding local success, the team decided to take their creation to the famed 1889 World’s Fair, best known for the debut of the Eiffel Tower. The city was decked out in the finest orange, and Suze officially had its coming out moment as a brand.

The long, meticulous process of creating a bottle of Suze takes, on average, thirty-three years! Both sustainably farmed and 100% wild gentian is used in its creation. The roots begin with seeds planted in the mountains of France’s Massif Central. After roughly thirty years, the roots are ready to be cultivated. After being cleaned and cut, a twoyear maceration process takes place. Distillation follows with the addition of an aromatic bouquet at the end.

Over time, the brand has achieved iconic status. “You could say that Suze is to France what Campari is to Italy,” says Jean-François Bonneté, co-

founder and President-CEO of BCI. “You cannot go to a bar or restaurant in France and not see a bottle of Suze. Every family will also have a bottle at home.”

The spirit only arrived in the United States in 2012, but it quickly became a bartender favorite. Often paired with mezcal and tequila, it has also become a favorite with Champagne in a Spritz. Suze has become widely known as a key ingredient of the White Negroni.

Created by then Director of Plymouth Gin Nick Blacknell and London bartender Wayne Collins in 2001, the White Negroni resulted from a trip to France for Vinexpo, relentless summer heat, and the pair’s hankering for a cold Negroni. When Blacknell and Collins found a liquor shop, they decided on the spot to alter the recipe to create a Negroni with only French ingredients. Suze subbed for the Campari, and Lillet Blanc subbed for the sweet vermouth, with Plymouth Gin being the only constant. The drink proved a hit and helped bring Suze to prominence in the U.K. A decade later, Americans could finally enjoy the drink.

“The White Negroni has now become a classic modern cocktail and certainly the most famous variation of the classic Negroni in the United States,” says Bonneté. “Suze is the central ingredient, the soul, of a White Negroni.” For a further twist, Bonneté recommends switching the gin with mezcal.

Today, Suze continues to prove its versatility with various spirits and expand its presence in bars around the country. Thankfully the days of bringing back bottles of Suze in your suitcase are long over.

“The White Negroni has now become a classic modern cocktail and certainly the most famous variation of the classic Negroni in the United States,”

A DISCOVERY OF bottled history

Joseph A. Magnus & Co. Uncover an Incredible Life and Spirit Buried in Time

By Michael Tulipan

IMAGINE FINDING A BOTTLE OF BOURBON

over a hundred and twenty years old in your family’s possessions. You may wonder how it could have survived intact after more than a century and even more importantly if it would be drinkable? Incredibly, spirits industry veterans proclaimed this bourbon discovery to be among the best they had ever tasted, but that is just the beginning of this remarkable comeback story.

The modern story of Joseph A. Magnus & Co. begins with such a discovery in 2007. Joseph A. Magnus, a wholesaler, blender, and rectifier of premium spirits in the late 19th and 20th centuries, was a successful and well-respected businessman in his time. After Prohibition took hold in the country and his story had long faded into history, even his family only knew vaguely about his life and work. That is until Magnus’s great-grandson discovered an original bottle, dated May 1892, buried in his mother’s closet, and set off to learn who his ancestor was. This journey uncovered not just a history of Pre-Prohibition whiskey, but a remarkable life marked by a commitment to family, honest business practices, community leadership and philanthropy.

The son of a merchant who died in the Civil War, Magnus had been suddenly thrust into the business world to take care of his siblings and quickly built up his business as a liquor wholesaler. He also created his own whiskey brands, including the most famous of its time, Murray Hill Club, which was named for a saloon in New York City. Magnus prided himself on being honorable in business and in life. He also focused on creating high quality spirits that fostered conversation and conviviality among whiskey drinkers, something the company continues to embody today.

While the family intuitively knew something special had been rediscovered, the first step was to see if it was even any good. In June 2014, the industry’s leading experts were brought together in Louisville’s historic The Brown Hotel and when they carefully extracted 100 ml of the preserved whiskey and tasted it, they were blown away by its quality, calling it the best bourbon they had ever tasted. The next question was how to come as close as possible to recreating what they had sampled.

To bring Magnus’s legacy back to life, the company was re-established in late 2015 with Master Blender Nancy Fraley at the helm of product quality and showcased Joseph Magnus Bourbon as the flagship product, a triple-cask finished bourbon that used the same heritage blending and finishing techniques employed by Joseph Magnus himself over 100 years earlier.

“At a time when quality and safety standards were not regulated like they are today, Magnus took great pride in offering unadulterated spirits that were of the highest quality and made for those with refined tastes and discerning palates,” says Ali Anderson, National Sales Manager for Jos. A. Magnus & Co. “We are proud to embody this same commitment to quality today with our use of premium ingredients, attention to detail in every blend and finish and a talented team that stands behind it all.”

Channeling the spirit and extraordinary life of its namesake, Joseph A. Magnus & Co today offers a taste of history in a line of “Remarkable Spirits for Remarkable People.” The re-established company resurrected the Murray Hill Club label for its first release in 2016 followed in Spring 2017 by a private barrel program and a collection of limited release, special-finish bourbons in the Murray Hill series and the highly coveted Joseph Magnus Cigar Blend Bourbon in late Fall 2017. Joseph Magnus spirits are currently available in more than 40 states, authenticating a legacy that would make Magnus proud.

THE PAST - TOASTING TO THE

THE SPIRITS OF BACARDI HIT TIME-HONORED MILESTONES THIS YEAR

By Michael Tulipan

Celebrating Future

For the brands in the Bacardi family, 2023 is proving to be quite the year. From the anniversary of the Daiquiri to a celebration of the founding of Martini & Rossi, to the reopening of the groundbreaking Palais Bénédictine, cocktail and spirits fans have much to celebrate.

THE DAIQUIRI DIVINE

Did you know that rum is a key ingredient in the two most sought-after cocktails in the world? First, the Mojito, and in second place, the Daiquiri. The story goes 125 years ago, an American engineer working near the town of Daiquiri, Cuba, invented the drink that would become so closely associated with Bacardí. Just a few simple ingredients make it a go-to for bartenders around the world, Bacardí rum, lime, and sugar coming together for the perfect light, refreshing drink.

Prohibition helped make nearby Cuba a popular travel destination and soon, the Daiquiri became widely popular among American tourists. In the 1930s and 1940s, it became a symbol of sophisticated drinking. Rachel Guerin, Bacardi Heritage Curator says, “It was once so widely known that Bacardí rum was the original spirit in the Daiquiri cocktail that many Americans simply began to ask for a Bacardí Cocktail.” Today, the drink continues to stand the test of time due to its simplicity. For a more complex take, Guerin suggests switching up the type of rum using Bacardí Spiced or Reserva.

MARTINI & ROSSI CULTURE

Founded in 1863, Martini & Rossi epitomizes Italian cool and vermouth culture. The brand joined the Bacardí company thirty years ago, and this year marks its 160th anniversary.

Over the years, Martini & Rossi has been a key driver of interest in the Italian lifestyle worldwide. Its innovative advertisements and marketing included partnerships with famous twentieth-century artists like Jean Droit, Leonetto Cappiello, and Andy Warhol. The launch of Terrazza Martini cocktail parties and aperitivo hours brought celebrities and influential guests together to further the brand’s exposure. The company even launched the Martini Museum of Wine in 1961, the first wine museum in Italy.

Today, Martini & Rossi vermouths are proving versatile even as drinking habits change, whether as a low ABV option or introducing non-alcoholic brands like Martini Floreale and Martini Vibrante. “Typically, consumers only think that vermouth can be used in cocktails like a Martini,” says Anna Scudellari, Martini Heritage Curator, “but with low ABV sipping becoming increasingly popular, bartenders are starting to pour vermouth over ice with soda water and consumers are loving it for a light, pre-dinner aperitif.”

BOLD BÉNÉDICTINE

Due to its aromatic herbal profile, Bénédictine enjoys popularity in a wide range of cocktails, including the Vieux Carré and the Singapore Sling.

The story of Bénédictine stretches back to the 16th century, with the recipe said to have been created in 1510 by Benedictine monk Dom Bernardo Vincelli at the Abbey of Fécamp in Normandy, France. The manuscript was kept there for centuries until the French Revolution in 1792, when the monks were expelled and the abbey closed. Decades later, the recipe was rediscovered by a young Fécamp resident named Alexandre Le Grand. In 1863, he recreated it as a sweet liqueur, which he named Bénédictine in honor of the monks.

This year, Bénédictine marks the 150th anniversary of the Palais Bénédictine, which opened its doors in 1873 adjacent to Le Grand’s distillery. The collection gathered religious items from the Abbey of Fécamp and illustrated the brand’s roots. Sebastien Roncin, French Brands Heritage Curator, calls this one of the earliest examples of spirits tourism. Since opening, millions of visitors have passed through the doors of the distillery and museum. To celebrate this year’s anniversary, the museum has been reimagined to better connect the collection of religious items and the brand. “In this new museum space, we will unveil what visitors of the past 150 years have never been able to see: the old manuscript from the Abbey of Fécamp, containing the original recipe,” says Roncin. “The recipe itself will, of course, remain secret!”

RECIPES

EVERDENE, THE ENTERTAINMENT HUB AND ALL-DAY DINING SPACE LOCATED AT VIRGIN HOTELS, NYC, IS THE EPICENTER OF COOL. ACCORDING TO DENNIS O’CONNOR, DIRECTOR OF FOOD AND BEVERAGE, EVERDENE’S DRINK PROGRAM IS THEMED AROUND ICONIC VIRGIN RECORDS AND ALBUMS, USING PLAYFUL NAMES TO EXPRESS THE WHIMSICAL NATURE OF THE COCKTAILS. “WE ALSO AIM TO BE VISUALLY APPEALING AND TO INCLUDE PLAYFUL PRESENTATIONS SUCH AS PINK PEPPERCORNS AND CILANTRO TO INTRODUCE A CHEEKY VERSION OF CLASSIC COCKTAILS LIKE THE MARGARITA,” HE SAYS.

WHO DO YOU THINK YOU ARE

INGREDIENTS

1 oz. Cazadores Blanco Tequila

1 oz. Illegal Mezcal

1 1⁄2 oz. pineapple juice

1⁄2 oz. Agave

1 slice serrano

1 handful cilantro

4 pieces whole pink peppercorn (for garnish)

PREPARATION

Add all ingredients to shaker with ice, shake, pour over cubed ice in rocks glass, garnish with cilantro and peppercorn.

Photos by Quentin Bacon

FAST LOVE

INGREDIENTS

2 oz. Sipsmith London Dry

3⁄4 oz. lavender pea flower cordial

3⁄4 oz. lemon juice

2 dashes Fee Foam

1 sprig dried lavender/pea flower (for garnish)

PREPARATION

Add all ingredients to shaker with cubed ice, shake, pour into coupe.

ARE YOU GONNA GO MY WAY

INGREDIENTS

2 oz. Buffalo Trace Bourbon

3⁄4 oz. lemon juice

1⁄2 oz. Steen’s 100% pure cane sugar

1 oz. Cabernet Sauvignon

Wheel dried lemon (for garnish)

PREPARATION

Add all ingredients to shaker with cubed ice, shake and pour over cubed ice in rocks glass.

YOU CAN'T ALWAYS GET WHAT YOU WANT

INGREDIENTS:

2 oz. Absolut Vodka

3⁄4 oz. lemon juice

1⁄2 oz. Le Sirop ginger honey syrup

2 oz Red Jacket apple cider

1 1⁄2 oz. club soda

3 slices of Hidden Rose apple

1 sprig mint (for garnish)

PREPARATION:

Add all ingredients to shaker with cubed ice, shake, pour over cubed ice in a copper mug.

LAST CALL CHILLIN’ WITH

kara alloway

REALITY TV GO-TO EXPERT, GIVING VIEWERS AN INSIDE LOOK AT ALL THINGS REAL HOUSEWIVES OF TORONTO, KARA ALLOWAY OFFERS

PEEKS BEHIND THE CURTAIN AS A HOUSEWIFE AND TV PRODUCER. HER DEBUT NOVEL, MOST HATED, IS PEPPERED WITH SIGNATURE COCKTAILS THAT ALLOWAY CREATED FOR EACH CHARACTER IN THIS SPICY, FUN TABLOIDCULTURE STORY.

Bartender Past?

I was an awful bartender. Way too slow, and at one point, I was trying to do a Tom Cruise in Cocktail and grabbed two bottles of wine to fill a glass at the same time, only I didn’t see it wasn’t the same wine! It was a bottle of red and a bottle of white. Whoopsy.

Favorite Drink?

A spicy Margarita, not too sweet, is my signature cocktail.

LeeAnne Locken introduced me to Ranch Water, and I enjoy that. But a glass of Pinot Noir also works.

Home Bar?

Tequila and triple sec, obviously. If you know me and who my friends are, you know it’s Casa del Sol Tequila. Wink wink. We have a smattering of everything in case guests pop by, like rum, vodka, Kahlúa, and Baileys.

Favorite Bar?

Bodega in Miami, The Bel Air Hotel in LA, and the lobby bar at the Crosby Street Hotel in New York. I also really like the piano bar at the Carlyle in New York. You never know who will be there tinkling the ivories. The beach bar at The Ocean Reef Club in Key Largo is always a good time. And I’m always on the lookout for a new speakeasy. There’s something so retro glam about a speakeasy.

Photo by Bobby Quillard