Chilled Magazine - Volume 16 Issue 6

70

Hart in the Right Place

Kevin Hart and Juan Domingo Beckmann Create Gran Coramino Tequila

78

The Pinnacle of Tequila-Making Single-Batch Tequila Komos XO

84

Doubling Down on Innovation

Dewar’s Double Double Series

74

Bottled-in-Bond A Legacy of Quality with Heaven Hill Distillery

80

Made for Sipping

Limited Edition Release Santa Teresa 1796 Speyside Whisky Cask Finish

86

The Spirit of Song Novo Fogo Brazilian Cocktail Challenge

76

Essential French Brandies A Primer with Heavenly Spirits

82

The Timeless Allure of Calvados

Explore the World of Boulard Calvados

90 Recipes

The Ritz-Carlton, Tokyo

“Komos XO is a new standard of luxury tequila…”

VOLUME 16 - ISSUE 6

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

Isabella Cruz

DIGITAL COORDINATOR

Kyle Drago

SOCIAL MEDIA DIRECTOR

Megan Rider

EDITORIAL STAFF

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

Lauren Castaño, Andre Sierra, Anthony Caporale, Naomi O'Brien, Richard Fri

ART DEPARTMENT

Daniel Batlle, Angie Packer, Jackson Ryan

PHOTOGRAPHY

Cover Photo by Michael Persico

Images: Shutterstock.com

SUBSCRIPTIONS

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CHILLED MEDIA PRESIDENT

Anthony Graziano

LEGAL REPRESENTATION

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

CHILLED MAGAZINE

Volume 16 - Issue 6

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GUEST EDITOR’S Letter

FROM CLASSROOM TO COCKTAILS: A JOURNEY INTO THE WORLD OF TEQUILA

Each year, I reflect on the remarkable journey that’s led me to where I am today—from classroom teacher to full-time bartender and, eventually, a tequila sommelier. This unexpected path has immersed me in the captivating world of agave, where I now share my passion through tastings, education, and memorable Mexican distillery tours.

Transitioning from classroom to bar was a leap of faith, something that most of you reading this might find strange. I became fascinated by agave spirits and set about filling a back bar with quality tequilas. This, coupled with the craft of creating more creative tequila cocktails, became a devotion. That’s when I realized that tequila had won me over.

Tequila is more than a spirit; it embodies tradition, culture, and history. Delving deeper into its intricacies, I felt an irresistible pull to know more about this Mexican treasure. That’s when I decided to become a tequila “somm.” It wasn’t until I visited Jalisco, tequila's birthplace, that I began to understand its character. Walking through fields of agave and touring its storied distilleries is where the connection was solidified.

Social media became a space for me to share what I learned. It started as simply sharing photos of a new tequila I was sipping, but it quickly grew into a platform that connected me with enthusiasts, the bar community, and brand owners. I try to engage, educate, and inspire others like me through carefully curated content. My creativity behind the camera is another aspect of my work that fulfills me, but my face-to-face experiences with tequila brands and leading groups to Mexico drives me. Those experiences are the most rewarding part of my new career.

As I begin another year, I remind myself to be grateful for the unexpected twists. From a teacher imparting knowledge to students to a bartender doing the same for Mexico's most esteemed spirit, my journey has been extraordinary. You could say that I know where I’ve left my heart. Salud!

Lauren Castaño

Lauren has been in the food and beverage industry for twenty-eight years. When she's not behind the bar, Lauren can often be found traveling to Mexico, visiting tequila distilleries, and deepening her understanding of the agave-making process, she believes every bottle of agave spirit has a story to tell, and she's dedicated to sharing them with the world. She is currently working on her Tequila Sommelier with The International Tequila Academy. @loveintequila

Distilling blue agave tequila since 1840, Roberto Orendain’s family proudly reintroduces Bribón Tequila, the most enticing tequila you’ve ever known.

Bribón represents a proud family heritage, a dedication to authenticity, and a desire to produce the highest quality of tequila.

IN TEQUILA

BOTTOMS UP! COOL BOTTLES

FINE TOPPERS

PATRÓN EL CIELO

The pinnacle of innovation in silver tequila, the spirit is distilled four times and crafted from natural ingredients. Packaged in a sleek glass bottle featuring stunning gold designs inspired by the volcanic tahona stone integral to Patrón Tequila’s production, along with other elements that pay homage to the agave fields found in the tequila’s homeland—the Jalisco Highlands of Mexico.

1800 TEQUILA 11TH EDITION OF ESSENTIAL ARTIST SERIES

In a collaboration with Brooklyn-based contemporary artist, Dustin Yellin, 1800 Tequila has launched the 11th Edition of its Essential Artist Series. The six-bottle collection features original contemporary work from Yellin, inspired by his “Psychogeography Series.” Teasing the tension between nature and technology through narrative and visual transfiguration, each of his six designs feature intricate details of human interaction—with each other and with nature—backdropped by different celestial bodies. Additionally, $1 from every bottle sold is donated to his artist and scientist-led cultural center, Pioneer Works.

DOBEL 50 CRISTALINO ONORA: LACA DE OLINALÁ

The second of three limited edition Dobel 50 Cristalino bottles with unique and handcrafted stoppers, Laca de Olinalá pays homage to its traditional art form. With a shared respect for heritage, tradition, and mastery, Maestro Dobel and Onora have engaged multi-generational master artisan Adolfo Escudero García to handcraft this special series of Dobel 50 Cristalino bottle stoppers. The collaboration leans on past and traditional techniques to create a new innovative product, just as Maestro Dobel founder Juan Dobel did when crafting Dobel 50, a smooth and complex extra añejo cristalino tequila.

THE DEANSTON DIFFERENCE THE DEANSTON DIFFERENCE

Welcome to the Deanston way. A di erent way.

Founded in the 60’s, by pioneering thinkers, transforming a cotton mill & a community. Integrity is at the heart of everything we do, the whisky we make, to the ingredients & casks we source, to the community we shape that inspires us in return.

UNPEATED, SINGLE MALT � CASKS SOURCED FROM LOUISVILLE, KY

100+ HOURS OF FERMENTATION � 100% HYDRO POWERED DISTILLERY

BOTTOMS UP! HOW TO

HOW TO DIY BAR GARDEN

Photos courtesy of Terrene

AS THE AIR GROWS CRISPER, BARTENDERS OFTEN FIND THEMSELVES LONGING FOR THE VIBRANT GREENERY AND AROMATIC HERBS FOUND IN OUTDOOR SPACES. BUT WHO SAYS FRESH HERBS IN YOUR COCKTAILS CAN’T BE USED YEAR-ROUND? WE TURN TO BEVERAGE MANAGER ANDRE SIERRA AT SAN FRANCISCO’S TERRENE FOR TIPS ON CREATING AN INDOOR BAR GARDEN WHERE HIS EASY-TO-NURTURE HERBS, GARNISHES, AND FRUITS ARE AVAILABLE NO MATTER THE SEASON.

AS A MASTER OF USING FRESH AND SUSTAINABLE INGREDIENTS, ANDRE CLIPS HOMEGROWN SPRIGS FROM HIS GARDEN FOR HIS SEASONAL COCKTAIL MENU. ALL HIS HERBS ARE EASY TO GROW, LOW COMMITMENT, AND THRIVE INDOORS. “USING FRESH HERBS AND SPICES IN COCKTAILS MAKES ALL THE DIFFERENCE,” SAYS ANDRE. “WHEN CREATING A NEW COCKTAIL, I ALWAYS CONSIDER SEASONALITY AND HOW SUSTAINABLY AND READILY WE CAN SOURCE EACH INGREDIENT. IDEALLY, MOST OF THESE WOULD BE PULLED FROM OUR GARDEN, BUT I ALSO INVESTIGATE WHAT’S AVAILABLE AT OUR MARKETS AND LOCAL FARMS. FRESHNESS ENHANCES THE WHOLE FLAVOR PROFILE OF A COCKTAIL, SO USING INSEASON HERBS AND SPICES IS THE WAY TO GO.”

STEP 1 STEP 2 STEP 3

Choose Your Herbs

Start with young, potted, easyto-grow herbs such as rosemary, mint, sage, and thyme. These are all low maintenance, can grow inside or outdoors, and are overall perfect for beginners. If you must choose just one, go for rosemary—it’s such a universal herb that complements many cocktails, according to Andre.

Create Your Garden

Once you repot your plants (using commercial potting mix that is designed for edible plants) in a plastic or ceramic container that has holes in the bottom and is one or two sizes larger than the original pot, select the right location—a windowsill with a southern exposure to plenty of sunlight is best. You can place your plants under a grow light if there’s not enough sunlight. Regularly use the most tender leaves at the top two inches of each stem.

Fresh Herbs in Cocktails

One of the simplest ways to include fresh ingredients in cocktails is making an infused simple syrup. Boil equal parts sugar and water, and then just throw in a clean herb of your choice and let it boil with the syrup for about a minute. Once removed from heat, let the herbs steep while the syrup cools for a half hour. Because you don’t need an exact recipe, you can make the flavor of the infusion as strong or subtle as you would like.

ROSEMARY MAPLE BOURBON SOUR

Combining the warmth of bourbon and the brightness of lemon juice, all balanced with the earthy rosemary’s aroma and the maple syrup’s cozy sweetness.

INGREDIENTS

2 oz. bourbon

3/4 oz. fresh lemon juice

1/2 oz. pure maple syrup

2 fresh rosemary sprigs

PREPARATION

Muddle fresh rosemary in a cocktail shaker, add bourbon, lemon juice, maple syrup, ice and shake well. Strain into a rocks glass with ice and garnish with a fresh rosemary sprig.

ANDRE SIERRA

Andre Sierra is the Beverage Manager at Terrene at the 1 Hotel San Francisco. Terrene is a cocktail and food lover heaven inspired by the locality of San Francisco. Its menus are rooted in fresh, sustainably sourced ingredients from nearby farms, farmers markets, and its own onsite garden.

TIP

Anything involving a garden requires patience.

PRO TIPS

Your herbs are ready when they flower, so only harvest then. Harvest your herbs 4-6 inches from the base of the plant. Always harvest in small quantities so your plant has time to regrow—it’s the most sustainable way. If you harvest more than that, you’ll have to replant and start again.

BEHIND THE BAR Spirited Series

TALISKER SINGLE MALT SCOTCH WHISKY

The fourth installment of the DIAGEO Prima & Ultima anthology of rare and collectable Single Malt Scotches is handpicked by Master Blender Dr. Emma Walker for outstanding quality and character. It includes the oldest whisky ever to be bottled from Talisker Distillery—a 46 Year Old experimental Single Malt Scotch distilled on the Isle of Skye. In 1976, Scotland basked in a once in a lifetime heatwave which made the stills run hot, increasing copper contact to create this highly unusual Talisker. This liquid was also rested in a single puncheon, imbuing further complexity within this exceptionally rare malt.

RY3 CASK STRENGTH CIGAR SERIES

Phenomenal Spirits announces the release of its new RY3 Cask Strength Cigar Series, the first series of its kind in the rye whiskey category. The expression is a triple cask finished rye whiskey individually finished in rum, Madeira, and Naranja casks and then aged further in toasted French oak staves.

THE DALMORE WHISKY

The Dalmore Whisky, premium Highland Single Malt Scotch Whisky known for setting standards in whisky craftsmanship unveils the first in a four-year program of rare whisky collections. The Cask Curation Series Sherry Edition marks the first release in a series celebrating whisky-making artistry and the role exquisite casks play in the creation of the iconic Single Malt Scotch Whisky.

5 Things with Bar Director

Judy Elahi

With the hospitality industry seeing a steady rise in womenowned and run bars and restaurants over the past decade, there is still much room for growth. Iranian American Bar Director Judy Elahi of 101 Hospitality, including Michelin-starred Gravitas, is taking the industry by storm and using her experience as a mixed-race individual to amplify voices of color.

1 2 3 4 5

Judy’s calling

Recipient of a coveted Johnson and Wales Culinary scholarship and formerly the Bar Director for the celebrated Michelin-starred Albi, she is renowned for her craft in mixology. Her cocktail program stands as a testament to her commitment to championing spirits, wines, and ingredients sourced exclusively from BIPOC and marginalized communities.

For Judy, diversity is key

Drawing upon her personal journey and the Middle Eastern flavors of her upbringing, she skillfully forges a connection between American and international palates. Her mission is to introduce innovative interpretations of classics and an array of cocktails, including low- or no-ABV, on her menus.

Her style is eclectic

It is a given that diversity, equity, and inclusion are the cornerstone of Judy’s work in the industry. “Each bartender is reminded to showcase their culture and diversity in the glass. Adding other bartenders’ creations ultimately makes our program more diverse and approachable. Diversity, Equity, and Inclusion are the pillars of success for any restaurant group in 2023.”

Her strength shines

As a woman in any industry, Judy believes you must work harder than your counterparts and focus on your unique skill set. “I have learned to balance my nurturing side with my detail-oriented side. I take the time to check in on people to ensure they know the standards, and I work as hard as possible.”

Judy’s motto

“After 15+ years, I can tell you the most important thing is being true to yourself. What makes you marketable, fun, and unique? All those things that make you different from the rest are what will make you successful.”

SINCE 1765, SAINT JAMES DISTILLERY IS CRAFTING RHUMS USING PURE SUGARCANE JUICE FROM ITS OWN PLANTATIONS ENJOY SAINT JAMES RESPONSIBLY.

THE LOCALS BARTENDER SUBMISSION

Ashley Sarkis was introduced to the restaurant and bar industry at just 16 years old. She started as a host, then worked her way up to a server, then cocktail server, then bartender to bar manager, and eventually, beverage director. She took a short reprieve to become a massage therapist but couldn’t stay away from the bar scene and returned after three short months.

She currently bartends at Yunta Nikkei, a Peruvian-Japanese concept bar with a focus on Pisco. Ashley credits her development as a bartender to a fellow bartender and friend, Amanda Britton, who encouraged her to elevate her craft.

When creating cocktails, Ashley emphasizes the beauty of simplicity, as she doesn’t believe a cocktail needs seven or eight touches to be delicious or creative. She is currently delving into different teas and their flavor profiles, as she loves the vastness of the flavors and how versatile they are.

Ashley draws inspiration for cocktails in different ways: “Sometimes, I have a drink name that inspires it. Other times, a new spirit or ingredient lends the inspiration.” She advises novice and at-home bartenders to read, research, and play around with new information, techniques, and ingredients.

When asked where she sees bartender and cocktail culture headed, she shares, “I think we are starting to pull away from the pretentiousness a bit and moving in the direction of just really having fun with what we are doing and creating.”

Ashley Sarkis

Yunta Nikkei

Charlotte, North Carolina

HIERBA MISTICA

INGREDIENTS

1 ½ oz. Black Whiskey (Peruvian Whiskey)

½ oz. Dolin Genepy

1 oz. Chamomile Syrup 2:1

2 dashes Crude Shiitake Sesame Banana Bitters

Spritz of orange blossom water

PREPARATION

Spritz Nick and Nora with orange blossom water. Add all ingredients to mixing glass. Stir (anywhere from 30-60 rounds, depending on ice). Double strain into glass topped with dried chamomile flower.

Andre Sykes’ journey to bartending began as a barista. “I couldn’t quite be as creative as I wanted to be,” Andre says. After a barbacking job gave him the inspiration he needed, he dove headfirst into the world of bartending.

Andre was discouraged by the number of Black bartenders in Detroit, the city with the highest percentage of Black people, and set his sights on bartending while simultaneously educating the next generation of Black bartenders as an activist. Andre was nominated and became a semifinalist for the James Beard Foundation’s Outstanding Bar Program for his bar program at Shelby in Detroit, Michigan.

Andre attributes his influences on friends, family, and colleagues Katrell Thomas and Yani Frye, the latter of whom he collaborates with for his pop-up, Black on Both Sides. Andre stresses the importance of highlighting Black agents of hospitality. “We fully takeover bars and restaurants and feature dope Black, POC, and LGBTQ chefs, bartenders, servers, and hosts!” Yet he never forgets his own start and continues to mentor and prepare barbacks as the upand-coming bartenders of their generation.

Andre’s advice for beginners? “Don’t stop learning, reading, geeking out, or let anyone tell you to stop.” He goes on to stress the utter importance of networking being a bartender’s best friend throughout this career, reminding up-and-comers, “it’s all for the enjoyment of the guest in front of you.”

Andre’s current favorite ingredient is wine syrups. “Experimenting with different varietals, acid levels, sweetness levels, and infusions. The whole nine yards,” he shares. As an artist with self-proclaimed title, ‘The Cocktail Poet,’ Andre doesn’t restrain himself to boundaries when creating new cocktails, “At the end of the night, it’s about your guests. Cater to them and their tastes,” Andre accentuates the essential factor of bartending that is sometimes forgotten, the guests’ experience.

Andre rests assured knowing that what works for some won’t work for others and reminds us that diversity is crucial in this industry. “Get out of your comfort zone,” he says, “and remember, you’re not making drinks for yourself.”

Andre Sykes

Alpino Detroit, Michigan

GROW A PEAR

INGREDIENTS

1 ½ oz. blanco tequila

¾ oz. Priqly Pear Liqueur

¾ oz. lime juice

½ oz. ginger-maple syrup

Spiced plum tea soda (to top)

PREPARATION

Combine ingredients to shaker tin. Hard shake then double strain over 3 ice cubes into a Stiletto flute glass. Top with a float of spiced plum tea soda.

CUTTY & GINGER :

3CL CUTTY SARK WHISKY

9CL GINGER ALE

LIME & GINGER

ICE CUBES

Fill a highball glass with ice cubes. Pour Cutty Sark and ginger ale over the ice cubes and squeeze a twist of lime over the top of the glass. Garnish with slice of ginger and lime.

DRINK CUTTY SARK

IN A CITY OF AUTHENTICITY

Beverage director Jarett Karlsberg calls Wythe Hotel home

In the cozy Wythe Hotel, nestled in the heart of Brooklyn, beverage director Jarett Karlsberg is responsible for the magic within its bars. With a background that began with dreams of acting and a part-time gig as a bartender, Jarett’s journey took an unexpected turn when he discovered the allure of mixology.

“I initially moved to New York City to pursue acting,” he reminisces, “which I did for a while as I learned bartending on the side.” His story took an intriguing twist when he joined the Wythe Hotel team in 2012, a moment he describes as a turning point. “I quickly developed a strong attachment to the hotel, its work ethos, and the neighborhood.”

In 2019, the French brasserie Le Crocodile was unveiled, offering Jarett the privilege of being mentored by the esteemed Jim Kearns. “Jim’s guidance reshaped my perception of bartending and methods of delivering the most exceptional service,” he shares. Once promoted to bar manager and ultimately to the coveted position of beverage director, Jarett says, “I was inspired by the opportunity to become such a fundamental part of Wythe—a place that I love so much and has meant so much to me over the past decade.”

The transition from bartender to beverage director, Jarett confesses, was challenging yet incredibly rewarding. “I had been solely focused on the bar and the service each guest received, and then I was responsible for developing and achieving a vision for an entire program.”

When asked what guests should expect when visiting the Wythe Hotel and its bars, Jarett emphasizes, “Attentive, warm, and genuine hospitality.” He describes a haven where people can enjoy “excellent food, fantastic cocktails, authentic and gorgeous spaces.”

As for the inspiration behind the bar program, Jarett details his approach. “We use classic cocktails in their most iconic or original recipes as a starting point, aiming to create the best and most authentic version of each drink.” The team also explores local spirits and products while creating syrups and garnishes.

At Le Crocodile, they infuse French elements into their creations, while Bar Blondeau offers elevated, celebratory cocktails. “Throughout, we are striving to make drinks that are amazing on their own but also go well with food.”

The key to success for bartenders and beverage directors in the modern age, Jarett shares his philosophy. “My focus has always centered on experimenting with as many spirits and products as I can.” He emphasizes the need to discover exceptional and distinctive items and allow them to shine in their uniqueness. As such, Jarett continues to craft unforgettable experiences for guests at the Wythe Hotel, blending innovation with authenticity, one cocktail at a time.

Redefining Tradition

INNOVATION IS A CORNERSTONE FOR THE WHISKEY DISTILLERIES IN 375 PARK AVENUE SPIRITS

By Megan Rider

375 Park Avenue Spirits, a renowned importer and marketer of premium spirits, specializes in curating and distributing a diverse portfolio of high-quality brands across various categories, including vodka, rum, whiskey, tequila, and more. The company is known for its dedication to bringing distinctive and innovative spirits to the market, representing wellestablished and emerging brands. The company works closely with distilleries and producers from around the world, focusing on delivering unique products that cater to evolving consumer tastes and preferences.

“Within our portfolio, you'll find a rich selection of whiskies, from the bold and distinctive Devils River

Bourbon in Texas to the elegant Glen Moray Single Malt Scotch from Elgin in the Speyside region. In addition to these exceptional offerings, we are proud to represent industry icons such as Cutty Sark, J.P Wiser’s, and Lot 40, which are staples in the world of whisky,” shares Brenden Raulerson, United States Portfolio Ambassador. “Our portfolio is designed to cater to a wide range of tastes and preferences, making it a valuable addition to any bar program.”

375 Park Avenue has curated a diverse and exciting whiskey portfolio that pushes whiskey production boundaries. This results in stand-out offerings that exemplify its dedication to high-quality products.

The portfolio is flexible, and the whiskies offered are adaptable to any cocktail program imaginable.

375 Park Avenue is heavily invested in the bartender community. “We understand the importance of the on-premise experience,” says Raulerson. “Our whiskey portfolio offers a diverse selection of unique spirits, each with its own distinct character and flavor profile. We believe that the best individuals to convey the stories and qualities of these brands are the bartenders, who work with them day in and day out— your expertise and passion are integral to bringing our exceptional whiskies to life, and we're here to support you in that endeavor.”

The company participates in industry events like Bar Convent Brooklyn and Tales of the Cocktail every year, which speaks volumes to its dedication to the craft. 375 Park Avenue takes the craft of bartending seriously.

With several brands initiating innovation to attract a new generation of whiskey lovers, originality is paramount for the whiskey distilleries in the 375 Park portfolio, with each brand adapting a unique approach.

Lot 40 Dark Oak, for instance, significantly impacted its 2021 release by winning the title of World’s Best Rye. This recognition speaks to its commitment to producing top-quality whiskies and pushing the boundaries of rye whiskey. Additionally, Scapegrace, a brand known initially for its gin production, has diversified its offerings by venturing into the world of single malt whisky, using locally sourced grains. This expansion reflects its dedication to adapting to the evolving preferences of whiskey fans.

375 Park Avenue Spirits has several projects in the works, with notable focus on Dunville's, an esteemed Irish whiskey brand with a rich history. As part of this initiative, it is expanding Dunville's presence in the United States market with a comprehensive range that is versatile and seamlessly integrates into any bar program. “The amplification of Dunville’s is not only a nod to tradition but also a testament to our commitment to preserving and celebrating the rich heritage of whiskey,” notes Raulerson. The company will also have a Kentucky Bourbon and a Japanese Whisky in its portfolio in 2024. These new brands will expand its offerings and demonstrate a strong commitment to showcasing exceptional whiskies. With a focus on innovation, authenticity, and a passion for the craft, 375 Park Avenue Spirits continues to be a prominent player in the world of spirits.

Fat CocktailsWashing

By Joseph Luparello | Photos by Paul Chang

WHETHER YOU ARE A SEASONED BARTENDER OR A CURIOUS ENTHUSIAST, JOIN US AS WE RAISE OUR SPIRITS TO THE CREATIVE UNION OF INGREDIENTS AND TECHNIQUE AND DELVE INTO WHAT MAKES A GREAT DRINK UNFORGETTABLE.

When it comes to fat-washing cocktails, owner, and bar director at NYC’s NR, Shigefumi (Shige) Kabashima, believes the old-school method is still around simply because it’s logical. As for its recent rise in popularity, he credits social media for its countless tips and tutorials that are easy to access.

For those who aren’t familiar with the technique, it involves melting a fat, such as bacon grease or butter, mixing it with the spirit, and then freezing the mixture. Afterwards, the solid fat is removed, resulting in a spirit with a subtle, yet distinct flavor. For bartenders who are running low on creative fuel, look no further than this process, as it offers a different and exciting way to experience the flavors of spirits.

Chilled got the chance to catch up with Shige to get a deeper understanding of how he incorporates fat-washing, and what tips he has to offer for those interested in using it themselves.

THE LOCALS ASK A BARTENDER

Tell us a bit about your background in the industry.

In 2000, I started in the industry as a bartender at Kirin’s Hartland Bar in Tokyo. By 2005, I decided to move to NYC and join the bartending team at the acclaimed speakeasystyle Japanese cocktail bar, Angel’s Share. As my bartending skills developed, I went on to manage the bar and spent time holding Japanese bartender-style seminars and courses, as well as consulting for hotels, restaurants, and bars across major cities within the United States and abroad. In 2016, I opened ROKC (Ramen Oysters Kitchen Cocktails) in Hamilton Heights, and following its success, I opened NR (’N ROLL) on the Upper East Side in Fall of 2019.

Talk to us about your beverage program. Our innovative and often experimental cocktail menu features a collection of avant-garde libations served in one-of-a-kind vintage vessels collected around the world. Many of the cocktails incorporate house-made syrups, jams, infused liquors, and more.

What inspires the fat washed cocktails on your menu?

NR’s menu aims to put a contemporary twist on restaurants found in traditional Japanese port towns during the Meiji Period. One of our many fat-washed cocktails is an Espresso Martini fat washed with coconut oil, called the Ethiopian Coffee. It’s made with Ethiopian coffee rum, creme de banana, allspice dram, pineapple, orange, lime, and nutmeg.

We also have an Indian-inspired lassi fat washed with yogurt called the Cardamon + Golden Kiwi *Lassi?. It features tequila, cardamon, saffron, golden kiwi, mango, and honey. The fat wash helps take the edge off the citrus and adds richness.

What are some tips for bartenders interested in fat washing cocktails?

For a fat-washed cocktail, I think spirits that can be drank at room temperature like whiskey, rum, brandy, and Anejo tequila, as well as some liqueurs, work best. For example, if you fat wash amaro or Campari, the redness will be removed and the color becomes transparent. The sweetness is also slightly suppressed and rich, so if you make Negroni with it, you will end up with a unique taste.

Cardamon + Golden Kiwi *Lassi?

INGREDIENTS

1 ¼ oz. cardamon-infused tequila

¼ oz. Strega Saffron

1 ¼ oz. Golden Kiwi

½ oz. lemon juice

¾ oz. honey

1 oz. mango yogurt (yogurt wash)

PREPARATION

Mix all ingredients with mango yogurt. Refrigerate for 24 hours and strain with a paper filter. Shake. Garnish with a peacock feather.

A VISION OF INNOVATION

OLD ELK MASTER DISTILLER GREG METZE EXPERTLY CRAFTS QUALITY SPIRITS

OLD ELK DISTILLERY, NESTED IN FORT COLLINS, COLORADO, WAS BORN FROM A VISION OF INTEGRITY, QUALITY, CRAFTSMANSHIP, AND INNOVATION. FOUNDED BY CURT RICHARDSON IN 2013, IT ASPIRED TO CREATE A PORTFOLIO OF WHISKEYS THAT TRANSCENDED TRADITION. THE GOAL WAS AMBITIOUS— TO BUILD LEGACY BRANDS AND CRAFT INNOVATIVE, QUALITY PRODUCTS.

THE LOCALS MASTER DISTILLER PROFILE

In 2012, the team at Old Elk asked master distiller Greg Metze to craft and produce custom whiskey mashbills specifically for them after his 24-year odyssey at Seagram’s Distillery, “I subsequently joined Old Elk in 2016,” shares Metze, “We have created a very nice portfolio of products intended to satisfy and entice our consumers. We have our core four categories of whiskey that are quite unique and different from all others. High Malted Barley Bourbon, Wheat Bourbon, Wheat Whiskey and Rye Whiskey—we then complement these with our Master Series blends and our exceptional Cask Finish program.

With national acclaim and prestigious awards, Old Elk stands apart in the whiskey landscape. It’s revered as a brand grounded in distinctive mashbills that play a pivotal role in determining the product’s flavor profile and defining the category of spirit produced. “Each cereal grain has a unique flavor characteristic that it imparts into the spirit,” explains Metze. “When choosing the mashbill, you have an open palette to create unique flavors by varying the type and mix of grains. The fermentation process, type of yeast used, and maturation also contribute significantly to the flavor profile of the finished product.”

In a world where a new generation of whiskey drinkers seeks uniqueness and excellence, Metze underscores Old Elk Distillery’s driving forces. “Innovation and the best product quality attainable are what consumers are looking for most these days,” he says. “Old Elk is built on these two simple principles. We achieve innovation through our unique mashbills, blends, and cask finishes that always hit the quality mark because of our experience, knowledge, and attention to detail.”

For bartenders who want to explore the spirit in greater depth, Metze unveils the essence of Old Elk with his limitededition blends. “The Infinity Blend is part of my Master’s Blend series, where each release is a limited edition, bottled at high proof and presented in a custom bottle. It is a unique opportunity to showcase my work and how it changes year after year, hand-selecting Old Elk classics, including last year’s Infinity Blend, our High-Malt Bourbon aged eight years, the sevenyear-old Old Elk Straight Wheat Whiskey, and Old Elk Straight Wheat Whiskey aged ten years.”

A World of Whisky

Distinctive drams from the Scottish lands

By Michael Tulipan

CVH SPIRITS, FORMERLY DISTELL INTERNATIONAL, BOASTS A STRONG WHISKY PORTFOLIO OF DIVERSE SCOTTISH BRANDS INCLUDING BUNNAHABHAIN, DEANSTON, TOBERMORY AND LEDAIG. EACH WHISKY BRAND TAKES INSPIRATION FROM ITS OWN DISTINCTIVE SETTING TO CRAFT DIFFERENT FLAVOR PROFILES AND EXPRESSIONS THAT SUIT A RANGE OF CUSTOMER PREFERENCES.

Master Blender at CVH Spirits Juliann Fernandez studied forensic science before pivoting to product development and later to whisky distilling. She oversees the development of each brand including their innovative new offerings. Fernandez says of the process, “I love working with recipes, taking ingredients and creating blends that work beautifully together, and it gives me the opportunity to be creative with our flavor profiles.”

Situated in the Scottish Highlands not far from the site of William Wallace’s most famous victory at the Battle of Stirling Bridge, Deanston bills itself as “not your typical whisky distillery” thanks to its penchant for experimentation. This progressive and innovative distillery released one of the first organic whiskies in the world. The adventurous spirit of its founder Brodie Hepburn, who saw potential in a defunct old cotton mill, flows through Deanston as strong as the River Teith that runs alongside the distillery. With a base of locally sourced Scottish barley and casks sourced from Kelvin Cooperage in Louisville, Kentucky, the team crafts a collection of unpeated, sometimes “waxy” single malts mostly matured in ex-bourbon barrels. “What I love about Deanston,” says Fernandez, “is that it’s so versatile, and can be enjoyed however you like it—neat, with a drop of water or in a longer serve.”

Located in a remote part of Islay accessible for many years just by boat, Bunnahabhain produces a classic style of single malt rather than the island’s usual peaty expressions. The core range is matured predominantly in ex-sherry casks, which adds a hint of sweetness to the spirit. The classic 12-year Bunnahabhain was launched in 1979, and after the brand was purchased in 2006 by Burn Stewart, the 18- and 25-year-olds were born. These days, collectors can also seek out special limited editions from the distillery that have been finished in tawny port and rare sherry casks.

The Isle of Mull may not have the cache of its southern neighbor Islay or the stunning northern Isle of Skye, but the Tobermory Distillery produces three unique lines of spirits. With roots dating back to the late 18th century, Tobermory has had its ups and downs over the years, finally fully relaunching in 2019 after a much-needed renovation of its facility. Today, Tobermory produces whisky under its own name as well as Ledaig single malts. Tobermory whisky offers notes of spice, fruit, and salt while Ledaig brings the smoke with a strongly peated whisky.

Each whisky brand also features limited collectors’ editions often utilizing different cask finishes. “I love creating limited expressions,” says Fernandez. “I want to continue to push boundaries and excite people with our bold and unique flavor profiles.” Recent limited editions include the Bunnahabhain Canasta Cask Matured released for the 2023 Feis Ile (Islay Festival), a cask strength 1998 Bunnahabhain 12 Year Cask Strength, and Deanston 15 Tequila Cask Finish, which takes inspiration from the connection between the Highland regions of both Mexico and Scotland.

Afterbar, Chicago

By Megan Rider

Chicago's newest and most captivating cocktail bar, Afterbar, is nestled adjacent to Canal Street Market & Eatery and The Green at 320, West Loop's largest park and garden. The radiant new bar offers a space that is cozy in the winter and bright and airy in the warmer months, with the ability to sit indoors and outdoors. Afterbar provides an atmosphere suitable for professionals and locals alike, with the same goal of unwinding and relaxing with conversation and lively cocktails.

Much of the design of Afterbar influenced their introductory bar program in 2022, but more recently, they have introduced a new menu with cocktails that are a “labor of love” according to Laine Peterson, Director of Operations at Afterbar. “These drinks aren't just about quenching your thirst or looking good on your social feed—they're crafted to be the kind you'd want more than just one of.”

Their cocktails range from eclectic to common and craveable classics, but no matter the libation, they are skillfully and thoughtfully balanced, and aptly named, to provide a paramount guest experience. The unique names given to the cocktails at Afterbar tell a story,

such as Disappearing Island, which was destined to be the namesake of their coconut blue cocktail, their Payday Millionaire: No Trophies for Trying, which is described as a “mic drop for those drink expectations,” and Better Together, which gets its name from “the rum that forms the cocktail's foundation. Kasama Rum.” “Kasama” roughly translates to "togetherness" in Tagalog, a nod to the shared experience of enjoying a drink in good company.

The team at Afterbar believes in “curiosity and collaboration” when leveling up your cocktail game. “When it comes to brainstorming and stirring up excitement, your colleagues and communities are invaluable. There's something magical about sharing ideas and watching them evolve through different perspectives. Trust me, you'll never cross paths with someone who doesn't have a clever trick up their sleeve that you hadn't seen or considered before.” Peterson comments that sustainability and local sourcing are the next big trends. “There's a growing focus on doing things responsibly, and bartenders can lead the charge in reducing waste while elevating the quality of our ingredients.”

Crafting the Fun for a Good Cause

with Deep Eddy Ruby Red Grapefruit

Photos by Darrin Commerford, Showpony Photography

Over the last decade, the craft cocktail movement has challenged bartenders to create and innovate in ways that make their drinks stand out from the crowd. Deep Eddy Vodka recently hosted its inaugural “Craft the Fun” Cocktail Challenge bringing together talented bartenders from across the country to compete to create a cocktail featuring Deep Eddy Ruby Red Grapefruit Vodka. Contestants were challenged to make something balanced, delicious, creative, exciting, and of course FUN, which would embody a good time, be it at a backyard hang, relaxing on the beach or a night on the town.

Judges Christine Wiseman, Jeffrey Morgenthaler, Lynn House

“We launched the ‘Craft the Fun’ Cocktail Challenge to help remind our bartender community what they love about their work and why they ultimately fell into the career— the ability to have fun while showcasing their creativity” says Hannah Venhoff, Vice President of Deep Eddy Vodka.

The “Craft the Fun” Cocktail Challenge began in June with more than 550 contestants submitting entries for consideration. Contestants were then chosen to compete in semi-final rounds hosted in Denver, New York City, Chicago, and Atlanta. Four talented bartenders emerged as front runners and earned their ticket to compete in the “Craft the Fun” finals in Austin in late September. The finalists were Austin local Brian Sandahl, Michael Vander Horn of Sumers Point, New Jersey, Mackenzie Helm of Chicago, Illinois and Ashley Sarkis of Charlotte, North Carolina.

Finalists were asked to create an allencompassing experience featuring a threepart cocktail challenge showcasing their technique and hospitality to judges Lynn House, Jeffrey Morgenthaler, and Christine Wiseman. In the end, industry veteran Ashley Sarkis blew the judges away with her incredible creativity in combining Deep Eddy’s core products with unique ingredients. Ashley’s “It’d Be A Lot Cooler” cocktail brought forward Deep Eddy Ruby Red’s lightly sweet and tart flavor by accenting the vodka with lemongrass tea. An adaptation of the Cocktail Challenge’s winning drink featuring Ruby Red will be utilized nationally to help support Deep Eddy’s yearlong commitment to The Tutu Project. The New Jersey-based non-profit aims to bring cheer and support to those affected by breast cancer.

“It is an incredible honor to be chosen as the winner of the first ‘Craft the Fun’ Challenge in my former hometown of Austin, Texas,” shares Ashley. “Deep Eddy Vodka is an incredibly versatile spirit to incorporate into unique and exciting cocktails. This experience is even more meaningful when you know that you’re having a good time to benefit a worthy cause.”

Tutu Project’s mission “to spread joy” aligns perfectly with the pillars of Deep Eddy’s philanthropic program Deep Eddy Cares which has donated $350,000 to various non-profit organizations since its inception in 2020. Deep Eddy’s “Craft the Fun” Cocktail Challenge will continue to bring together the hospitality industry and unique philanthropic partners on an annual basis with the next “Craft the Fun” Challenge planned for Spring 2024.

Deep Eddy is truly original and creative in its own right but it has been incredible to see bartenders across the country enhance the consumer experience with our brand through their cocktail craft.

— HANNAH VENHOFF, VICE PRESIDENT OF DEEP EDDY VODKA

Winner Ashley Sarkis

Craft the Fun Finalists

The Art of Standardized Recipes

By Anthony Caporale

"YOU MAKE ALL YOUR MONEY AT THE BAR."

I've lost track of how many times I've heard this old chestnut, though tellingly never once from a restaurateur. They know the truth: making any money from the bar can be challenging at best and feel like a crapshoot at worst. Managing liquids is difficult, and profits often feel like they're running through your fingers.

While there's a lot of fantastic information on products and recipes available, there seems to be much less on how to use them successfully in a beverage program. Even highly experienced bartenders have told me they don't have a good understanding of bar management, and long-time bar managers have confided that they were never actually trained in the position. So that's what I want to focus on in this column: the business of bartending. We'll examine industry best practices, explore management systems, and talk with some of the most successful restaurant operators in the country, all with the goal of helping you make, if not

all your money, at least a respectable profit at the bar.

Let’s kick off this column by looking at the backbone of any profitable bar program: Standardized Recipes. Contrary to what I often see, a Standardized Recipe Program is not just having a standard recipe for each of your house drinks, but rather having a standard format for all your recipes. And I don't just mean your signature drinks, or even the classics (drinks from what I call the Bartenders' Cannon) that you make most often. I mean every drink you are likely to serve, and then every drink you subsequently serve that didn’t have a Standardized Recipe when it was ordered.

THE LOCALS THE BUSINESS OF BARTENDING

So, if you have a house recipe for a Martini:

INGREDIENTS

2 oz. Gin

½ oz. Dry Vermouth

Olives

PREPARATION

Shake gin and vermouth over ice, strain, garnish with olives.

And you also have a house recipe for a Manhattan:

Stir 2 oz. Powers whiskey with 1/2 oz. Antica vermouth over ice. Strain into a Martini glass, add bitters and garnish with 1 Luxardo cherry on a pick.

But both of those recipes are in different formats, you don't have a Standardized Recipe Program in place. Here's an example of a Standardized Recipe:

HOUSE MARTINI

In a mixing tin half-filled with ice, add:

2 oz. St. George Gin

½ oz. Martini & Rossi Extra Dry Vermouth

PREPARATION

Shake until the tin is frosted. Strain into a Martini glass. Garnish with 2 Royal Ann Pitted Manzanilla Cocktail Olives centered on a cocktail pick placed in the glass. Serve on a cocktail napkin.

And here's how the Manhattan recipe looks in that template:

HOUSE MANHATTAN

In a mixing glass half-filled with ice, add:

2 oz. Powers Irish Rye Whiskey

½ oz. Carpano Antica Formula Vermouth

PREPARATION

Stir for 30 seconds. Strain into a Martini glass, add dashes of Angostura Bitters. Garnish with 1 Luxardo Maraschino Cherry centered on a cocktail pick placed in the glass. Serve on a cocktail napkin.

The key to an effective Standardized Recipe Template is to be sure that any trained bartender, anywhere, can follow it and make the drink exactly as you intend, every time. That means specifying not only general methods and product categories, but also:

- All brands.

- Exact amounts, including ice.

- Detailed preparation technique.

- Glassware (and don’t tell me these should be chilled, that’s an upcoming article).

- Complete garnishing instructions.

-Presentation.

So, step 1 of implementing a Standardized Recipe Program is to create a clear but concise recipe for each of your drinks using your recipe template. Why is this also the first step to running a profitable bar? Find out in our next issue when we cover Step 2: costing out drinks.

Visit us at chilledmagazine.com to download Anthony's Standardized Drink Recipe Template!

Anthony Caporale is the Director of Spirits Education at New York's top-ranked Institute of Culinary Education and consults for some of the largest beverage companies in the world. He also created "The Imbible" series of longrunning musicals about the history of cocktails and spirits. Visit anthonycaporale.com

MIX IT UP CELEBRITY SIPS

WE’RE CELEBRATING CELEBRITIES WHO LOVE WHISKEY. IN THE GLITZY GLAM OF HOLLYWOOD, A PENCHANT FOR FINE SPIRITS HAS LONG BEEN SHARED AMONG THE STARS. WHISKEY HAS FOUND A SPECIAL PLACE AMONG TINSELTOWN’S MOST ELITE, AND WE DIG IT!

JOHNNY DEPP

You’d think the Jack Sparrow megastar would prefer to drink rum. However, Depp has a strong affinity for whiskey, especially bourbon, and has been associated with various whiskeyrelated projects.

EMMA STONE Academy Award winning actress starring in cultfavs like Superbad and Zombieland to mega blockbusters like The Amazing Spiderman, Emma loves whiskey IRL. Our favorite scene? Emma drinking Old Fashioned cocktails with Ryan Gosling in Crazy, Stupid, Love

RIHANNA

The Barbadian singer and entrepreneur has been spotted enjoying whiskey on different occasions and loves it so much she sings about it. “This whiskey got me feelin’ pretty.”

KEANU REEVES

SAM HEUGHAN Outlander star is not only an actor but also the founder of a premium blended Scotch whisky brand called, The Sassenach.

Point Break to John Wick, Keanu and the characters he plays are whiskey fans. His home bar is stocked with fine Japanese whisky, like Yamazaki and Hibiki, also Macallan, and Ardbeg. “I like the peaty, and I like the lighter blends. I like the smoky and the fruity, vanilla side of it.”

Bad Moms expressed her love for whiskey and works with Jim Beam as a spokesperson. She enjoys bourbon on the rocks. “I wanted to open a door for women to order a whiskey and be empowered as if she ordered a Cosmo.”

ADVANCED MIXOLOGY DRINK IN HISTORY

Appletini The

‘90S NOSTALGIA IN A GLASS

By Lanee Lee

READY TO PARTY LIKE IT’S 1999? Like the Cosmopolitan, Chocolate Martini, and Lemon Drop, flavored Martinis were 90s bar staples. And what’s not to love? Most tasted like candy, making you feel ultra-fancy sipping out of a huge V-shaped glass. Just as 90s fashion, like docs with slip dresses and mom jeans have made a comeback, flavored Martinis with upgraded ingredients are having a moment, too. Yes, even the Appletini is back.

Made of sour apple schnapps, vodka, and sour mix or lemon, the Appletini is a City of Angels success story. The recipe was dreamt up at Lola’s in West Hollywood—a pioneering bar (now shuttered in 2013 after a 17-year run). It was one of LA’s first all-Martini bars with over 50 custom Martinis, female-owned, and the birthplace of the Apple Martini. In 1996, Loren Dunsworth—Lola’s owner—spotted a dusty bottle of De Kuyper Apple Sour Pucker on the shelf and asked a bartender named Adam to make up a cocktail with it. Originally, they called it Adam’s Apple (pun intended, obviously), but soon it became known simply as the Apple Martini.

And soon, it became one of their bestselling drinks. “We sell ludicrous amounts of Apple Martinis,” Dunsworth said in a 2012 interview with the LA Times. “I don’t know of any craft cocktails that people seek out the world over like they do the Apple Martini. I think it makes people happy.” Again, what’s not to love about a boozy Jolly Rancher?

Its reign on bar and club menus had a good run, becoming a pop culture staple in film (albeit a symbolic joke for a not-so-macho dude). Take for instance some of the most famous Apple Martini imbibers on screen: Dr. John Dorian (aka JD) on Scrubs and Phil Dunphy on Modern Family

But the drink’s charm faded when the craft cocktail movement took hold in the first decade of the 2000s. Serious bartenders viewed it as a simple drink with absolutely no craft required. (Interesting to note: It’s not even a true Martini but a sour drink.)

However, bartenders and bargoers are lightening up—probably thanks, in part, to the simple pleasure of going out again post-pandemic. In the last few years, craft bars are bringing back some of that ‘party like it’s 1999’ vibe by reintroducing the 90s classic (along with many others—hello Espresso Martini) with a modern twist. No more glowing green schnapps, though. Instead, the drink is made with Calvados, a French apple brandy, apple-infused vodka, or hard cider. For example, New York City’s Milady in Soho serves a Big Apple Martini made of appleinfused Bombay Sapphire and Sky Vodka, apple brandy, and garnished with a slice of dehydrated green apple clothes pinned to the rim.

Need more persuasion to join the Appletini fan club? Stream an Aaron Sorkin movie, like Molly’s Game or Social Network, where the drink plays a supporting character in a scene or two. Soon, you’ll channel Scrubs’ JD: “Appletini, please, light on the ‘tini!”

Appletini

INGREDIENTS

2 oz. vodka

1 oz. apple schnapps

½ oz. fresh lemon juice

¼ oz. simple syrup

Green apple slices (for garnish)

Maraschino cherries (for garnish)

PREPARATION

Fill a cocktail shaker halfway full of ice. Add vodka, schnapps, lemon juice and simple syrup. Shake vigorously for 30 seconds. Pour into Martini glass and garnish.

MAKING A GIANT IMPACT

REDWOOD EMPIRE WHISKEY RIFFS ON ICONIC CLASSIC COCKTAILS

Redwood Empire Whiskey, rooted in the heart of Sonoma County, locally sources the finest grains and draws pristine water from the nearby Russian River aquifer—a true testament to its commitment to the local terroir. Collaborating with kindred spirits in distilleries across the country, the team at Redwood meticulously chooses aged barrels to enhance its unique regional flavors.

Redwood Empire’s expansive rick house, the largest in California, cradles each barrel as it matures in the cool, misty embrace of the mornings and evenings that define the landscape that inspires its very name. The outcome is whiskey that remains unwaveringly intricate, courageous, and unmistakably Redwood Empire.

Working with Redwood Empire’s three distinct expressions, leading bay area mixologist, Danny Ojinaga, created riffs on iconic classic cocktails. Emerald Giant Rye Whiskey, a robust high rye with bold spice that maintains a softer mouthfeel and a long-lasting finish boasting notes of tobacco and malt ball, is used to riff on the classic Gold Rush cocktail. Lost Monarch Straight Whiskey Blend with rye spice combined with bourbon sweetness offers persistent notes of maple syrup and pepper riffs on a Black Manhattan. Pipe Dream Bourbon Whiskey is a powerful and complex spirit with roasted pecan and sweet cream and a long lingering finish that shines in their version of a Brown Derby.

With over 1.2+ million trees planted to date, Redwood Empire plants a tree for every bottle sold, making these signature serves, that much more satisfying.

BROWN DERBY

The Riff: Introduces cardamom, its powerful earthy aroma, a tall forest dwelling plant that provides warm spice rounds out this classic.

INGREDIENTS

1 ½ oz. Pipe Dream Bourbon

1 oz. pink grapefruit juice

¾ oz. honey syrup (1:1)

2 dashes cardamom bitters

PREPARATION

Combine ingredients in shaker filled with ice. Shake, strain into a chilled serving glass. Garnish with grapefruit zest (optional).

GOLD RUSH

The Riff: Swap bourbon for rye and introduce celery bitters to enhance the tea notes in the Emerald Giant while adding exotic depth.

INGREDIENTS

2 oz Emerald Giant Rye

¾ oz. lemon juice

¾ oz. honey syrup

2 oz. celery bitters

Lemon wheel (for garnish)

PREPARATION

Make the honey syrup, fill cocktail shaker with ice. Add rye, lemon juice, and syrup, shake, strain into ice filled rocks glass. Garnish with lemon wheel.

ADVANCED MIXOLOGY RIFF ON A CLASSIC

BLACK MANHATTAN

The Riff: Swap Averna for Cynar to have a less sweet and viscous cocktail. This lighter weight alternative allows the whiskey to shine through, complemented by the grapefruit accent.

INGREDIENTS

1 ½ oz. Lost Monarch Straight Whiskey Blend

1 oz. Cynar

1 dash grapefruit bitters

Grapefruit peel (for garnish)

PREPARATION

In mixing glass combine ingredients and stir to chill. Stain into a coupe glass and garnish with grapefruit peel.

750ml & 187ml

Blanc de Blancs Brut & Rosé Brut available

ADVANCED MIXOLOGY DRINK WELL

timeless favorites

THE PERFECT PURÉE OF NAPA VALLEY INTRODUCES SWEET GINGER

Sweet Ginger by The Perfect Purée of Napa Valley—the foremost United States producer of premium fresh purées tailored for culinary and beverage professionals—is the reimagined version of its classic Ginger flavor.

Whereas The Perfect Purée’s classic Ginger had a more zest-like consistency, Sweet Ginger pours more like a purée, making it more versatile.

“Ginger is an enduringly popular flavor, one that has endless applications in all menu parts,” says The Perfect Purée of Napa Valley President and Chief Marketing Officer Michele Lex. “Sweet Ginger elevates the familiar classic in a surprising and intensely flavorful blend.”

Sweet Ginger is the perfect harmony of sweet and spicy, blending ginger with vegan cane sugar to evoke a warm and tantalizing aroma. With an enhanced flavor profile and a pourable consistency, Sweet Ginger is perfect for elevating cocktails, confections, and savory creations. Sweet Ginger is also certified vegan, gluten-free, and approved by the non-GMO Project (the gold standard for transparent, natural food in America).

“It’s destined to be a new staple and a creative springboard for pastry, culinary and, more than ever, beverage professionals,” shares Lex. “We want all of our flavors to make it easy for busy kitchen professionals to use in a variety of recipes.”

Beverage professionals can request a complimentary sample of Sweet Ginger at perfectpuree.com/chilled

sweetgingerinspiration

IN ONE SIMPLE STEP, SWEET GINGER WILL MAKE COCKTAILS MORE MEMORABLE. TRY THESE CREATED BY TEQUILA CAZADORES GLOBAL BRAND AMBASSADOR MANNY HINOJOSA.

muchos alohas

INGREDIENTS

1 oz. The Perfect Purée Sweet Ginger

½ oz. The Perfect Purée Coconut Puree

1 ¼ oz. Cazadores Reposado

¾ oz. Cazadores Café

3 oz. pineapple juice

½ oz. fresh lemon juice

Cinnamon stick (for garnish)

Cinnamon powder (for garnish)

Lemon twist (for garnish)

PREPARATION

Combine all the ingredients in a cocktail shaker with ice. Shake and serve over the rocks. Garnish with cinnamon stick, cinnamon powder, and lemon twist.

ADVANCED MIXOLOGY DRINK WELL

ruby’s

INGREDIENTS

1 oz. The Perfect Purée Sweet Ginger

3 oz. Ruby grapefruit juice

3 oz. tonic water

½ oz. fresh lemon juice grapefruit slide (optional)

PREPARATION

Combine all the ingredients in a cocktail shaker with ice, except tonic water. Shake and serve over the rocks. Top with tonic water. Optionally, garnish with grapefruit slide.

ginger julep

INGREDIENTS

1 oz. bourbon

¼ oz. The Perfect Purée Sweet Ginger dash of bitters 3 mint leaves (garnish)

PREPARATION

In a cocktail shaker, combine bourbon and Sweet Ginger with ice and shake. Pour and strain into a rocks glass over fresh ice and garnish with a dash of bitters and 3 mint leaves.

espresso ginger martini

INGREDIENTS

½ oz. The Perfect Purée Sweet Ginger 2 oz. Cazadores Café

3 oz. fresh brew coffee Coffee beans (for garnish)

PREPARATION

Combine all the ingredients in a cocktail shaker with ice. Shake vigorously and serve up. Garnish with 3 coffee beans on top.

sweet sole

INGREDIENTS

1 oz. The Perfect Purée Sweet Ginger

½ oz. The Perfect Purée Blood Orange Concentrate

½ oz. fresh lemon juice sparkling water, to top lemon wheel, optional

PREPARATION

Combine all the ingredients in a cocktail shaker with ice, except for sparkling water. Shake and serve over the rocks. Top with sparkling water. Optionally, garnish with lemon wheel.

Foodservice professionals and manufacturers can purchase from The Perfect Purée’s network of foodservice distributors throughout the United States, Canada, and Mexico. Request distributor information at perfectpuree.com.

THE CORE COLLECTION

The Art of Bold Flavor

Wemyss Malts brings together the bold flavours of Scotland’s incredibly rich and diverse whisky regions in our Core Collection.

Artfully blending the finest single malts, we capture honeyed sweetness, the intrigue of spice, and the allure of smoke in the profile of our three distinctive expressions.

Whether it’s lively, or a moment of quiet luxury; enjoyed neat, in a simple highball, or classic cocktail; we invite whiskylovers into a vivid world that stimulates the senses and delivers a beautiful experience.

A spirited story of Friendship, Invention, and an Irish Cow’s Legacy

BERTHA’S REVENGE

OUT OF THE ROLLING COUNTRYSIDE OF COUNTY CORK, IRELAND, WHERE THE WHISPERS OF LEGENDS AND THE SPIRITS OF TRADITION OFTEN INTERTWINE, THERE’S A STORY THAT MINGLES TWO EXTRAORDINARY PASSIONS: FOOD AND SPIRITS. IT’S A TALE OF FRIENDSHIP, INNOVATION, AND AN ICONIC IRISH COW NAMED BIG BERTHA—BIRTHING 39 CALVES DURING FIVE DECADES OF LIFE.

ADVANCED MIXOLOGY BARTENDER'S CHOICE

In 2015, kindred spirits bound by an appreciation for fine dining and exceptional libations, Justin Green and Anthony Jackson, the co-founders behind Bertha’s Revenge, embarked on a journey into the world of small-batch distillation. Nestled amidst the idyllic setting of Ballyvolane House, they set out to create something that would celebrate the spirit of Ireland and the charm of their surroundings.

“Bertha's Revenge Irish Milk Gin is a complex gin which is smooth, warming, and gently spiced,” explains the duo. “The whey base gives the gin a creamy, dare we say, milky texture and slight sweetness. We didn’t start knowing we wanted to make a wheybased gin. We kept trying different bases with a wide selection of

What sets Bertha’s Revenge apart from the multitude of gins in the world is its secret ingredient, the ethereal essence of Irish milk, making it truly one-of-a-kind. Distilled from whey alcohol, this Irish gin’s unique blend of flavors begs to be explored.

botanicals. During the development process, we discovered that whey alcohol seemed to carry spice beautifully. Whey provides the gin with a rich flavor and texture, and it balances nicely with the spice-forward botanics.”

Bertha’s Revenge is more than a gin. It’s an experience, a journey through Cork’s fields and orchard, a homage to a remarkable cow’s legacy, and a testament to the ingenuity of its creators. As custodians of the land, Justin and Anthony hold a deep commitment to sustainability and environmental stewardship. They mirrored the sustainable methods of a grass-to-glass approach, using whey alcohol as their way to repurpose traditional cheesemaking waste, thus reducing its impact. “All three of our gins are created with whey alcohol sourced from local dairy farmers; natural well water from Ballyvolane House; and a sustainably sourced and locally foraged blend of botanicals.”

With a complex, smooth, and gently spiced profile, Bertha’s Revenge is not just great for sipping. It shines when used in classic cocktails like the Martini. “While bartenders are always using Bertha’s Revenge in a classic G&T (or as we call it, a B&T), the team at Eavesdrop in Brooklyn is currently features Bertha's Revenge in their classic Gibson. Bertha’s works so well in a Gibson as the onion brine complements our spice-forward botanical build.”

The story of Bertha’s Revenge doesn’t end there. This unique blend snagged Double Gold at the 2022 San Francisco World Spirits Competition and earned a Chilled 100 Bartenders Seal of Approval in the Chilled 100 Spirits Awards that same year. The team recently launched Sloe Bertha in the United States. It’s a unique take on the traditional tipple, a liqueur infused with wild and cultivated sloe berries in the award-winning Bertha’s Revenge Gin. With every sip of Bertha’s Revenge, you’re transported to the lush Irish countryside, where legends are born, spirits crafted, and the heartwarming legacy of Big Bertha lives on.

A

LeGACY MAKING

in the

ESPANITA

TEQUILA LAUNCHES ITS DOUBLE BARREL AÑEJO TEQUILA

By Michael Tulipan

Tequila making brings centuries of tradition and heritage, but companies like Espanita continue experimenting with innovative new methods to elevate the spirit. The just released Espanita Double Barrel Añejo Tequila is the latest expansion of the company’s range of distinct offerings focused on aging and maturation. By working with two styles of wood, this new launch brings a unique aged tequila to the market that can hold its own with the finest premium whiskeys.

Since launching in 2017 under the guidance of Founder and President Marina Wilson, Espanita has been producing some of Mexico’s finest tequilas from 100% Blue Agaves grown at high elevations in the Highlands of Jalisco. Each handcrafted tequila is made according to labor intensive, often ancient traditions that allow the region’s unique terroir to shine.

As drinks aficionados continue to seek out aged options across categories, Reposado and Añejo together now account for just over 50% of the sales value of all tequila produced in Mexico, and combined with the steady growth in premium categories of all spirits, was a clear sign for Espanita that opportunity abounds for exceptional aged spirits like a Double Barrel Añejo. Taking note of these consumer trends, Espanita began experimenting with different barrel finishes and maturation approaches for aging its tequila, debuting its Barrel Reserve Collection with a Double Barrel Reposado last year.

Building on the success of the Reposado, the new Double Barrel Añejo has been aged in American oak for at least twelve months before finishing its maturation process in ex-bourbon barrels for up to eight additional months. “This new release is a culmination of our many years of work with bourbon cask finishes,” says Wilson, “including cask curation, researching the influence of bourbons with different ages and mash bills.”

The precise mash bill of the bourbon previously stored in the barrel is key to bringing the desired notes to the tequila. As a result of this careful curation, the resulting spirit offers the best of both worlds, with the tequila’s characteristic grassy, herbaceous and fruit notes interplaying with notes of rich chocolate and roasted nuts from the bourbon barrels. Complexity and depth of flavor mark the arrival of a tequila that any whiskey drinker could gravitate to.

"I am particularly proud that our new Double Barrel Aged Añejo is not only an excellent sipper but also pushes the boundaries on tequila’s application in mixology," Wilson shares. "It truly opens up a realm of cocktails waiting to be discovered." Whiskey-based classics are ideal for upgrades with the Double Barrel Añejo, from the Manhattan to an agave-based Negroni or a new take on a sour cocktail. It also takes well to bitters and amaros.

Bartenders worldwide expect the best, and through its Barrel Reserve and Signature Infusions collections, Espanita continues to demonstrate that great tequila making has no limits. It’s clear that Wilson and her team are just getting started, so look forward to more innovation to come as the brand builds its legacy.

SHAKING AND STIRRING LAUNCHES

HEAVEN’S DOOR HOMESICK BLUES

This limited release pays homage to Dylan’s birthplace of Duluth, Minnesota and commemorates the debut of the definitive Dylan biography, Bob Dylan: Mixing Up The Medicine. This caskstrength wheated bourbon is aged for seven years in the extreme temperature fluctuations of Minnesota’s North Country, imparting distinctive flavors of honey, caramel, dried fruit, vanilla, and nutmeg, all culminating in a long, mellow finish. The limited-edition bundle features the book and bottle, complete with a custom box with a copy of Bob Dylan’s original handwritten lyrics to Knockin’ on Heaven’s Door.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Heaven’s Door Homesick Blues Ice (optional)

PREPARATION

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

CHICKEN COCK

WHISKEY RESERVE CASK

Chicken Cock Whiskey is rolling out an exclusive Reserve Cask Program this year featuring four one-of-akind barrels selected by like-minded partners. The first to hit the market is with PGA TOUR Pro and whiskey enthusiast Kevin Kisner. Chicken Cock Whiskey’s Master Distiller, Gregg Snyder handpicked 22 of the brand’s best eight year-aged bourbon barrels, each with its own distinct flavor profile and proof, and the golfer carefully selected the barrel that resonated with him the most. The Kevin “Kiz” Kisner Barrel Pick is a small batch (138 bottles) of limited-edition Kentucky straight bourbon whiskey.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Chicken Cock Whiskey Reserve Cask

Ice (optional)

PREPARATION

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

HENNY WHITE

To celebrate the 25th anniversary of Hennessy “Henny White,” the brand has finally announced the official release of the bottle in the United States! Previously sold only in the Caribbeans, this bottle has garnered a cult-like following. The bottle features a never-before-seen hacked logo that adopts the consumer moniker “Henny White.” Light and fruity aromas make the sensation on the palate vibrantly alive with a sharp and delicious freshness.

HENNY JOY

INGREDIENTS

2 oz. Henny Joy

¾ oz. fresh lime juice

½ oz. agave syrup (or simple syrup)

One medium sized strawberry

Pinch of salt or 5 drops saline solution (optional)

PREPARATION

Remove the top of a medium strawberry, place in a mixing tin and muddle with syrup. Add the rest of the ingredients, add ice, and shake until well chilled. Double strain into a rock glass, and garnish with a strawberry slice.

OLD ELK DISTILLERY CIGAR CUT ISLAND BLEND

Crafted by Old Elk’s production manager, Melinda Maddox. Cigar Cut Island Blend is a carefully selected combination of Old Elk’s Cask Finish Series, blending Old Elk’s base whiskeys, including the High-Malt Straight Bourbon Whiskey, Straight Rye Whiskey and Straight Wheat Whiskey, before finishing them in Port, Sauternes, Sherry, or Rum barrels. Aged a minimum of six years before their next maturation, which lasts between two months and two years.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Old Elk Cigar Cut Island Blend Ice (optional)

PREPARATION

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

ORIGEN VODKA

Founded by health and wellness entrepreneur, Amy Holmwood, and vegan activist and actor Woody Harrelson, Holistic Spirits Company is the world’s first plant-based, holistic spirits company made with no artificial flavors, colors, or GMOs, using rigorous testing methods based on nutrition science combined with sustainable production. This specialty vodka is infused with a proprietary, natural blend of artichoke leaves, elderberries, green tea leaves, and muscadine grapes (indigenous only to the American South).

HARRELSON HOUND

INGREDIENTS

1 ½ oz. Origen

0.6 oz. Dolin Blanc Vermouth

2 oz. fresh grapefruit juice

2 dashes orange bitters

PREPARATION

Pour all ingredients into a Martini shaker over ice and shake vigorously. Strain drink into rocks glass and serve up or over ice. Garnish with grapefruit wedge.

JACKSON MORGAN BROWN SUGAR & CINNAMON LIQUEUR

Made with real Tennessee whiskey and real dairy cream, Jackson Morgan Brown Sugar & Cinnamon Liqueur is a delicious, sippable treat. This 15% ABV and 30 proof liqueur is the perfect balance of sweet brown sugar and spicy cinnamon.

APPLE PIE COCKTAIL

INGREDIENTS

1 ½ oz. Vanilla Vodka

1 ½ oz. Cinnamon Schnapps

6 oz. Spiced Apple Cider

1 oz. Jackson Morgan Southern Cream in Brown Sugar & Cinnamon Caramel sauce Brown sugar

PREPARATION

Rim a glass with caramel sauce, then dip into brown sugar on a plate. In a cocktail shaker with ice, add vodka, cinnamon schnapps, apple cider, and Jackson Morgan Southern Cream. Shake well. Strain over fresh ice. Garnish with apple slices and a cinnamon stick.

As you find yourselves beginning another year, take a moment to reflect on your craft—a convergence of elements working harmoniously to create something masterful. In the realm of cocktails, with every pour, a master of mixology orchestrates a symphony of ingredients, and that is what raises our spirits with every sip.

This issue pays homage to the bartender— passionate custodians of the craft, artistic alchemists playing with precision and innovation. Respect for their talent echoes in every well-crafted cocktail they make and they’ve got em’ in spades.

Join us in toasting a new year to our drinksmiths, the hard-working slingers who pour their hearts out nightly. We want to acknowledge their efforts and pay tribute to their ingenuity. This issue honors their artistry and we’re happy to drink it in.

Inspiration also pours out from our cover megastar, Kevin Hart, also known as the hardestworking man in Hollywood. His latest endeavor, Gran Coramino Tequila, is the epitome of hard work and hustle coming together elegantly, infused with an abundance of soul.

Hart in the Right Place

KEVIN HART AND JUAN DOMINGO BECKMANN CREATE GRAN CORAMINO TEQUILA

By Victoria CeCe

It’s been years in the making. Kevin Hart and Juan Domingo Beckmann’s new tequila, Gran Coramino, made to celebrate success.

You may be thinking—another celebrity tequila?

Before you judge, Gran Coramino is different. It’s more personal. For Hart, Gran Coramino is his way of reminding other hard-working folks that they deserve to reward themselves, no matter where they are hustling in their journey.

“I’m a hard-working guy and know firsthand that not all your work is always visible,” says Hart. “We’re all on a journey, and no matter what yours looks like, your hard work deserves to be rewarded.”

Hart’s love of tequila and the hustle birthed Gran Coramino, with Beckmann’s belief by his side. “I am from the first family of tequila producers. We’ve been making tequila for over 250 years,” says Beckmann. “Several companies have approached us over the years, and many celebrities. No one has ever convinced us until Kevin. He is a true tequila aficionado.”

Like a great comedian, tequila of such caliber could not be born overnight. The most recent recipient of the Mark Twain Award for American Humor spent the last years putting his hustle into every Gran Coramino bottle. “Gran Coramino owns every step of the tequila-making process, from planting to harvesting to bottling, and we ensure no corners are cut during the process. Not everyone can say that!” shares Hart.

Beckmann’s family legacy and expertise, coupled with Hart’s hustle, cultivated the quality behind Gran Coramino, including Cristalino, a tequila category Beckmann created over 10 years ago. Cristalino is an under-the-radar Reposado tequila that—just like hard work—doesn’t immediately reveal all that’s gone into it from the surface level. That is because Cristalino undergoes special filtration after aging, removing its color but retaining its complexity.

With Gran Coramino also comes community—the inauguration of Club Coramino, including the exciting Coramino Cup, is everything but exclusive.

“Kevin and I have immense respect for each other’s careers, which allowed us to embrace our different backgrounds. Aside from creating the perfect liquid, this also motivated us to make a product that served both of our communities,” says Beckmann. “The twist of our bottles alludes to the twists and turns that lead you down unexpected roads to success, reflecting mine and Kevin’s journeys to get us where we are today.”

This support led the duo to establish the Coramino Fund, which donates $1 from every bottle sold to support underrepresented entrepreneurs and small business owners, with 50 business grants already distributed.

Then, there’s the Coramino Cup in Las Vegas, a cocktail competition dedicated to nightlife bartenders, celebrating their speed and precision. “I have a lot of respect for the bartending community and what they do,” says Hart. “Nightlife bartenders have so much hustle, and are often underappreciated!”

Hart may not be a bartender, but he knows tequila. So, how is Hart sipping Gran Coramino? Besides neat, he loves the spirit’s signature Gran Coramino Highball, fit with a splash of club soda or ginger ale, garnished with lime and crystalized ginger on the rim.

With Hart’s craft moving beyond comedy, we can only feel inspired to embrace our hustle in every new, creative direction it takes us. And, above all, remember to celebrate along the way.

Driven by Hart, Fueled by Hustle

WHAT MAKES GRAN CORAMINO STAND OUT AMONG OTHER TEQUILA BRANDS?

I spent years looking for the perfect partner, and my co-founder Juan is a tequila legend! He and his family have a legacy of innovating the category. In fact, he created the Cristalino category!

WHAT WAS IT LIKE CREATING SPIRITS WITH THE TEQUILA LEGEND JUAN DOMINGO BECKMANN?

Working with Juan to create Gran Coramino was an honor. He’s a perfectionist when it comes to his tequila, and so am I. Spending years perfecting our tequilas and learning about the rigor of making great quality tequila was a valuable experience.

YOU'VE ALWAYS BEEN A TEQUILA FAN. TELL US MORE.

Tequila is one of my favorite spirits. I’ve been drinking it since I was in my early 20’s. However, I’ve seen so much growth and change around the spirit (specifically in the premium category), and was intrigued to learn more. I eventually made a trip to Mexico to further my knowledge and decided I wanted to create my own brand to be 100% invested in the development. Once I determined I wanted to be part of the process from the ground up and build a successful company, my number one goal was to create a high-quality, affordable tequila that was smooth enough for all drinkers, a no “tequila face” tequila. I’m proud to say we outdid ourselves with Gran Coramino Cristalino and Añejo.

TALK TO US ABOUT THE CORAMINO CUP—WHY THIS TWIST ON BARTENDING COMPETITIONS?

The Coramino Cup in Vegas was so much fun, and I am incredibly proud of it! It was important to us to create a bartending competition that is not just about cocktails. Nightlife bartenders have so much hustle, and they are often underappreciated! They need to serve you an amazing drink while keeping the night’s energy going ... that’s a lot of work! We wanted to recognize the challenges that nightlife bartenders face daily, with some fun competition added in. It’s the first of its kind, and we’re proud to recognize and serve bartenders in a new, unique way.

AS A LONG-TIME PHILANTHROPIST, TELL US HOW GRAN CORAMINO IS GIVING BACK TO THE COMMUNITY.

Juan and I are big believers in giving back, and for each 750ML bottle of Gran Coramino sold, we donate $1 to support underrepresented entrepreneurs and small business owners via The Coramino Fund. We have distributed 50 business grants to date and are excited to open applications for another wave.

HAVE YOU EVER BEEN A BARTENDER?

I sure do act like a bartender, and somehow, I always end up behind the bar. While I’ve learned how to create Margaritas for a crowd, I have to give it up for the real heroes of the trade. I have a lot of respect for the bartending community and what they do.

WHAT WILL BE YOUR BIGGEST TAKEAWAY FROM THIS EXPERIENCE?

Gran Coramino was a project that was years in the making. More than anything, I’m excited to share what I’ve created with all types of tequila lovers and hopefully introduce tequila to a wider community in the process. I’ve learned how much work it takes to create a high-quality tequila that you can feel proud of. This was the ultimate proof that hard work tastes different.

BOTTLED in BOND

HEAVEN HILL DISTILLERY CONTINUES ITS DEDICATION TO QUALITY ASSURANCE.

By Michael Tulipan

Founded by the Shapira family in 1935 in the wake of Prohibition and still family-owned today, Heaven Hill Distillery has built its reputation on a strong commitment to bottling in bond. As the producer and distributor of more Bottledin-Bond spirits than any other distillery in the world, Heaven Hill’s distinctive and unique house style is closely tied to the program.

BONDED BOULEVARDIER

INGREDIENTS

1 ¼ oz. Heaven Hill Bottled-in-Bond 7-year-old 1 oz. Campari Bitter

¾ oz sweet vermouth

PREPARATION

Combine ingredients in a mixing glass, ice and stir until well chilled. Serve in rocks glass. One large ice cube. Garnish with an orange swath.

Founded by the Shapira family in 1935 in the wake of Prohibition and still family-owned today, Heaven Hill Distillery has built its reputation on a strong commitment to bottling in bond. As the producer and distributor of more Bottledin-Bond spirits than any other distillery in the world, Heaven Hill’s distinctive and unique house style is closely tied to the program.

The term Bottled-in-Bond may seem like a historical anachronism, but Heaven Hill National Brand Ambassador Bernie Lubbers believes it is sign of quality and transparency. “Bottled-in-Bond spirits are the most restricted on planet Earth,” he says, “and that also makes them among the rarest spirits on Earth, too.”

The origin of the Bottled-inBond system lies in public safety. In the late 19th century, consumers were often subjected to counterfeit spirits, which, at best, proved poorly made and, at worst, could be deadly. To address this, Congress passed the Bottled-in-Bond Act of 1897, which is widely considered to be the first federal consumer protection law. The official green stamp of government approval guaranteed quality and laid the foundation for the growth of the spirits industry.

Of course, today, a Bottle-inBond product is no longer the primary way to protect American consumers from the dangers of unregulated alcohol. However, many still view it as a sign of quality and tradition. While some brands have taken up Bottled-in-Bond for marketing or collector’s editions, Heaven Hill, one of only six legacy distillers who survived the post-Prohibition whiskey decline, has long followed the practice. “Our first Bourbon offered to the public in 1939 was Old Heaven Hill

Bottled-in-Bond,” says Lubbers, “and it quickly became the #1 selling Bourbon in Kentucky.”

The rules governing Bottledin-Bond remain the same as in 1897. A single distiller must distill the spirit during a single distilling season, matured in a government-bonded warehouse for at least four years, and bottled at 100 proof after being reduced with the addition of only pure water. Lubbers points out that this is on top of the stringent regulations governing bourbon production, from the minimum mash content of 51% corn to aging in charred new oak barrels to proofing limits at distillation, aging, and bottling.

Heaven Hill Distillery, of course, takes all this much further with its category leading Heaven Hill seven-year-old Bottled-in-Bond bourbon. “First of all,” Lubbers says, “there are not that many bourbons older than four years old, period. Four years is the minimum age to qualify to be a bottled-in-bond, and that is a long time to wait to sell any product.” Heaven Hill Bottledin-Bond is one of only a handful of seven-year-olds on the market, a complex spirit that makes for a great sipper or to bolster classic cocktails.

As the whiskey market started to reach saturation and consumers became overwhelmed with brand choices, Lubbers took inspiration from the dedicated Bottled-in-Bond section in a 1940 cocktail menu from the Hotel Monteleone in New Orleans to create the Heaven Hill Distillery Certified Bonded Premise Program. Today, around 70 restaurants and bars around the country feature spirits in the program in a designated area on the back bar, shining a spotlight on the tremendous contribution the Bottled-inBond program has made to the spirits industry.

French Brandies

A LOT OF QUESTIONS ABOUND ABOUT FRENCH BRANDIES, ESPECIALLY ARMAGNAC AND CALVADOS. BUT MYTHS AND MISCONCEPTIONS ARISE EVEN AROUND FRANCE’S MOST FAMOUS BRANDY EXPORT, COGNAC.

A Primer

Cognac versus Armagnac

One of the main topics that confuses the American market is the difference between Cognac and Armagnac. They are grape brandies and come from specific regions in France. Both are also regulated under Appellation d’Origine Controlêe (AOC) regulations that govern everything from which types of grapes are permissible for use, when the harvest must begin and end, when distillation can commence and when it must finish, and minimum aging definitions, amongst other things. In both cases, the harvested grapes are pressed, and the juice is left to ferment, giving a wine that is low in alcohol but high in acidity.

“One of our most popular seminar topics covers the differences and similarities between Cognac and Armagnac,” says Christine Cooney, co-owner with her husband Dan of Heavenly Spirits, the leading importer of Armagnac to the United States since 2009, as well as passionate educators on all things related to French spirits.

Key differences in the production process create greater divergences in the final product’s taste. Cognac is produced from 98% Ugni Blanc grapes and double distilled to about 70% ABV, after which it is put into either Limousin or Tronçais oak for aging; later, it will be blended and reduced with distilled water to about 40% alcohol.

Armagnac, on the other hand, can be distilled from up to 10 approved grape varieties, though the most used are Ugni Blanc, Folle Blanche, Baco, and Colombard. It is traditionally single-distilled to between 52 and 60% ABV, although Blanche (white) Armagnac, which received an

By Naomi O'Brien | Photos courtesy of Heavenly Spirits

AOC in 2005, is often double-distilled. Since Armagnac is only distilled once, it often ages longer in Limousin or Monlezun oak barrels, to help round and smooth out its flavors before being blended and reduced with distilled water to about 40% alcohol or left at cask strength.

One of the main distinctions between these two French brandies is that Cognac production is much larger as it is dominated by a handful of big and powerful houses with, 376 million bottles produced in 2021. However, you will still find smaller independent houses, like Distillerie du Peyrat, Normandin-Mercier, and Jean Fillioux, all of which produce artisanal Cognacs. These smaller houses tend to be multi-generational family affairs with a handcrafted approach from grapes to glass.

Three generations of the Fillioux family

On the other hand, Armagnac’s total production was around seven million bottles in 2021. There are about 400 Armagnac houses supported by the work of 800 winegrowers to Cognac’s 266 houses and 4300 winegrowers. Armagnac’s smaller footprint and the relative independence of its distillers make way for more variety and innovation. Vintages, which are not as strictly regulated by the Armagnac Bureau (BNIA) as by the Cognac Bureau, have become a touchstone of the Armagnac market. Armagnac Dartigalongue, the oldest house in Bas Armagnac, has vintages dating back to 1829 in their house museum.

“Armagnac is often called Cognac’s ‘country’ or ‘rustic’ cousin,” says Dan Cooney. “But it’s the oldest spirit in France, dating back over 700 years. We find a lot of interest in Armagnac from whisky clubs and enthusiasts. They are looking for something different and often more affordable than bourbons or Scotches with a similar flavor complexity.” Armagnac may even have invented the sought-after “cask strength” spirit. The Rare Armagnac Collection by Chateau de Hontambère for example, offers consumers a taste of artisanal cask-strength vintage Armagnacs from the less-widely available Ténarèze appellation.

Calvados and other Fruit Brandies

Calvados was first widely introduced to the American palate in the aftermath of the Normandy landings that helped end World War II in Europe. Calvados is, after all, a Normand product. Apples (and sometimes pears) are pressed to make Calvados, and the juice is left to ferment in stainless steel tanks, becoming cider. After at least six weeks (some producers age their cider much more), the cider is distilled. The spirit is then put into wood for aging and will later be blended and reduced to between 40% to 43%.

“Calvados is still one of the hidden gems of French brandies. There’s a lot of great value in Calvados,” says Christine. According to IDAC, the regulatory body that oversees Calvados production there are “350 producers, distillers, traders, and cooperatives which hold a stock of at least one Calvados appellation. Their products are currently exported in more than 90 countries across the world.” (For more information, visit www.idac-aoc.fr/en/ appellations/calvados).

Environmentally, Calvados is a low-impact spirit; often, the orchards are left unplowed to encourage native groundcover, and it’s not unusual to see cows grazing amongst the trees, supporting Normandy’s celebrated dairy industry. “Many producers, like Claque-Pépin, are returning to organic farming practices to produce their Calvados as their grandparents did before them,” Christine adds.

Another French fruit brandy you may see is Poire Williams or Eau-de-Vie de Poire. Made from the Williams Pear, it is often enjoyed as an after-dinner digestif or as a “Trou Normand,” served between courses during a large meal. “Two years ago, we introduced Noces Royales Liqueur to the US market, and it’s been hugely popular,” says Dan. Noces Royales is a blend of Cognac and Poire Williams. “It’s not too sweet, so it makes a good base for cocktails, but it’s also good sipped neat as a digestif because the pear flavor really shines,” Dan adds.

No matter what your taste preference is when it comes to spirits, you’ll always find something to enjoy and savor in this well-established and historic category of French Brandies, and Heavenly Spirits will be there to help you.

Royal Pear Raspberry Mule

INGREDIENTS

2 oz. Noces Royales

½ oz. lime juice

½ oz. Jules Theuriet Framboise

2 dashes orange bitters

Ginger beer

PREPARATION

Shake Noces Royales, lime juice, Jules Theuriet Framboise, and orange bitters over ice. Strain into a chilled highball glass and top with ginger beer.

Bottles of Armagnac from 1829 in the Dartigalongue museum

The pinnacle of Tequila-Making

THERE’S TEQUILA, AND THEN THERE’S TRUE SINGLE-BATCH TEQUILA KOMOS XO

By Victoria CeCe

Komos XO is setting a new standard. The new single batch release by Casa Komos Brands Group (CKBG) empowers the growing ultraluxury tequila category with quality no one saw coming.

“Komos XO comes from our desire to create something truly exceptional and unique in the world of tequila,” says Richard Betts, Partner and co-CEO of CKBG. His resolute wine and spirits background crosses many categories and state lines—from wine director at the Little Nell to launching brands like Sombra Mezcal and Scarpetta Wines.

“XO is a passion project of mine,” says Betts. “Like a vast, intricate tapestry woven from carefully considered decisions made over many years, each thread was meticulously chosen to create what we believe is the absolute pinnacle of tequila.”

Komos XO is the latest addition to the Komos lineup of four stand-out tequilas: Reposado Rosa, Añejo Cristalino, Añejo Reserva, and Extra Añejo. It's an experience in a bottle with a name to match. “While we borrowed from Cognac in the naming, we also believe that in this case, XO stands for Extraordinary Origin.”

By extraordinary origin, Betts means every single step behind this tequila’s extraordinary evolution. Komos XO features only handharvested agave that undergoes a meticulous aging process—a nod to Betts’s masterful wine

background. The tequila comes from only the best lots aging in American oak bourbon barrels and French oak wine barrels, anywhere from three to up to 11 years. Then, the agave elixir sees its final touches in Spanish Oloroso sherry casks, revealing a seductively complex tequila.

Blended once and never again, Komos XO is a true single-batch tequila with a unique bottle to match. “The whole XO bottle is made of etched crystal, allowing you to see the beautiful liquid inside, but also making it a true collector's item.”

While this tequila is surely an experience on its own, stunning sitting on the bar shelf alone, Komos can also shake up cocktail recipes. The nuances of this tequila offer a platform for imagination, with Betts leaving the cocktail creativity up to the bartenders. “While we see XO being enjoyed simply with one large rock, it is a bold choice for a cocktail, but who are we to say not to mix it?”

Betts also reminds us that a top-quality luxury tequila can only be sustained by supporting the community that makes it happen. “Now that this is out in the world, I look forward to focusing and expanding the presence of the Komos Foundation, where we are working to transform agave waste into bricks to support local infrastructure in the tequila community.”

Just like with good tequila, patience is key. Betts keeps us on our toes, hinting at more exciting updates next year.

"XO IS A PASSION PROJECT OF MINE. LIKE A VAST, INTRICATE TAPESTRY WOVEN FROM CAREFULLY CONSIDERED DECISIONS MADE OVER MANY YEARS, EACH THREAD WAS METICULOUSLY CHOSEN TO CREATE WHAT WE BELIEVE IS THE ABSOLUTE PINNACLE OF TEQUILA.”

— RICHARD BETTS, PARTNER AND CO-CEO OF CKBG

Specially Made for Sipping

LIMITED-EDITION RELEASE, SANTA TERESA 1796 SPEYSIDE

WHISKY CASK FINISH By Michael Tulipan

Award-winning Santa Teresa 1796 Rum has garnered much acclaim around the world for its solera-style aged rum. Now the company is expanding its reach to whisky drinkers with their first limited edition release, Santa Teresa 1796 Speyside Whisky Cask Finish, a solera rum aged for a minimum of 13 months in Speyside whisky casks.

Founded in 1796, the Hacienda Santa Teresa has experienced ups and downs throughout its history, but the sugarcane planted there has always endured. In 1830, the Vollmer family started producing rum and today Santa Teresa 1796 is a global ambassador of premium rum still operated by descendants of the founder Gustav Julius Vollmer.

Santa Teresa’s unique aging process starts with three types of rum that are first aged separately before being blended. The blend is then added to the solera system, four rows of hogshead barrels stacked atop each other. As with sherry soleras, half of each barrel is transferred from top to bottom barrels, keeping some of the original 1992 “madre ron” or mother. The third aging then takes place in large limousine oak vats. Adding an additional step, the new limited edition is then finished in exSpeyside whisky barrels, adding notes of smoke to the refined Santa Teresa rum. In total, this incredible rum passes through four distinct types of wood.

By finishing the rum in casks that previously contained Speyside whisky, the resulting rum brings together characteristics of both the Caribbean and Scotland.

While cask finishing is common in whiskey making, Hines points out it is quite uncommon in the rum world and Santa Teresa’s is one of the very few rums in the world finished in single malt scotch casks. “This product is specially made for sipping, to enjoy its delectable smoky, wood, and toffee notes,” says Hines. “With that in mind, we recommend enjoying it neat or on the rocks, or in classic cocktails like the Old Fashioned, Manhattan or Penicillin.”

The packaging stays true to the brand’s essence with the bottle staying the same, but a whisky-inspired black label subbing for the brand’s customary light colored one. The black allows the gold lettering of the Santa Teresa name to stand out from other bottles on a back bar. An expanded label also allows for details about the aging process and the batch number.

More limited editions will follow the successful debut of the Speyside Whisky Cask Finish. “With Santa Teresa 1796 Speyside not only do we attract a new generation of drinkers,” says Hines, “but we open a new chapter for our Super Premium rum, Santa Teresa 1796.”

“Combining over 70 years of experience, our Maestros Roneros crafted this exceptional collection for connoisseurs passionate about rum and whisky.”

— CLARISSA HINES BRAND MANAGER FOR SANTA TERESA AT BACARDI

The Timeless Allure of Calvados

ROOTED IN TRADITION, EXPLORE THE WORLD OF BOULARD CALVADOS

By Michael Tulipan

Calvados continues to experience strong growth in the United States thanks to widespread adoption by bartenders who embrace the unique flavor profile this apple brandy brings to drinks and consumers who have been expanding their appreciation of all types of brown and aged spirits. Once relegated to the category of after-dinner or aperitif, Calvados is now an integral part of today’s cocktail culture.

Sales growth in the category has surged even despite the Covid pandemic. For 2021, France’s governing body for apple-based beverages, Interprofession des Appellations Cidricoles (IDAC), reported that Calvados exports to the United States grew 70% over the previous year, and then in 2022 again recorded similar growth. The United States is now the second largest export market for the apple brandy after Germany.

Maison Boulard has been crafting fine Calvados in France’s Pays d’Auge AOC (Controlled Appellation of Origin) for nearly two hundred years. Though the Maison’s reputation is built on a long tradition of making the finest Calvados in the AOC, Boulard has a strong innovative streak that continues to be spotlighted today. Founded in 1825, the company was a driving force in founding the Pays d’Auge AOC, which is unique in being the only one of the three Calvados AOCs to allow double distillation of the spirit.

Launched in 2018, the Twelve Barrel Collection showcases innovative wood finishes, each in a small batch limited edition bottling. The goal is to introduce new consumers to the Calvados category while demonstrating to longtime aficionados how Boulard continues to innovate. “The Barrel Collection in a sense blurs the lines between whiskey and classic Calvados,” says Shayne Ackerl, Director USA/Canada, Spirit France Group. “It allows for cross-pollination between categories.”

The first release from the range was a V.S.O.P. finished in bourbon casks for ten weeks designed to appeal to American bourbon lovers.

The marriage of the smoke and spice of the bourbon blended very well with the hallmark bright apple notes of Boulard V.S.O.P.

Currently, the collection extends to both V.S.O.P. and X.O. Calavados, including V.S.O.P. brandies finished in bourbon, rye, or wheat whiskey casks, as well as an X.O. in Mizunara oak and another called Double Barrels, a combination of French oak with American rye and bourbon.

In recent years, bars worldwide have begun using Calvados to enhance cocktails and bring new flavor profiles to customers. “Mixologists globally from Bangkok to France to NYC, Toronto. and California have Boulard on their backbar,” says Ackerl. “They are now very familiar with its versatility as a quality Calvados adds a depth and layering of flavor that can only be found in a quality brand such as Boulard.” For bartenders looking to put a twist on classics like the Sidecar, Manhattan, or Old Fashioned, try subbing Calvados for the traditional brown spirit.

Though the spirit’s history dates back more than five centuries, Calvados’ future has never looked brighter thanks to companies like Boulard, who continue to introduce it to new customers with innovative new offerings while remaining rooted in centuries of quality and traditional craftsmanship.

DoublingInnovationDown on

DEWAR’S DOUBLE DOUBLE SERIES AIMS AT A NEW GOLD STANDARD IN WHISKY

By Michael Tulipan

Dewar’s is doubling down on quality with its highly successful, groundbreaking Double Double Series. While Dewar’s may not be the most prolific blended Scotch on the market by sales volume, it has proven adept at carving out a niche as the most innovative, quality-driven brand.

Established in 1846, Dewar’s has had a footprint in the United States since 1899. But even after more than 100 years, the brand continues to push boundaries as a leader in the blended Scotch category. Recently, the team reimagined their benchmark 12-Year-Old to highlight the double ageing process, finishing it in select 1st-fill Angel’s Envy Bourbon casks for greater richness and depth.

“We aimed to establish a new gold standard,” says Dewar’s North American Brand Ambassador Gabriel Cardarella, “and the high praise from renowned critics and rating agencies suggests we have met that objective. In fact, Dewar’s 12 Year Old is Whisky Advocate’s highest-rated 12-year-old blended scotch whisky.”

The Dewar’s portfolio showcases a breadth of offerings that include marques finished in a range of spirits casks from around the world, including the Double Double line. Crafted with a unique 4-stage ageing process pioneered by five-time Master Blender of the Year Stephanie Macleod, this super-premium lineup offers a tantalizing combination of incredible smoothness and complex, lingering finishes.

The process of creating Dewar’s blended scotches starts with a range of distilled grain and malt whiskies that age in their own barrels to develop their own distinct flavor profiles, before being blended together and aged again in ex-bourbon and sherry casks. This second ageing is not commonly practiced with blended whiskies, and is one of the many reasons Dewar’s continues to offer the discerning whisky aficionado such an indulgent selection of flavors, aromas, and profiles to enjoy.

Dewar's commitment to this additional maturation stage fosters a deeper integration of flavors, leading to a more well-rounded, balanced, and smooth whisky,”

Cardarella says. “This dedication to craftsmanship has earned Dewar's numerous accolades for quality throughout the years.”

The age statements and distinct profiles continue to throw down the gauntlet on what aged whisky can be, and the results have been spectacular. Double Double 21 Year Old, finished in Oloroso sherry casks, was awarded a Double Gold medal at the 2023 San Francisco World Spirits Competition.

Double Double 27 Year Old, aged in Palo Cortado casks, earned a Double Gold medal at the 2023 International Spirits Challenge and another Gold medal at the San Francisco World Spirits Competition. Furthermore, Dewar's Double Double 32 Year Old, finished in Pedro Ximenez casks was named the International Whisky Competition’s “World’s Best Whisky,”.

Dewar’s Double Double 37 Year Old, the most aged expression ever released in the U.S., landed at number 12 on the International Whisky Competition's Top Whiskies of 2023 list and, unsurprisingly, was the toprated Blended Scotch with a score of 93.8 points.

At Dewar's, we're not just making whisky, we're crafting experiences. And more innovative new blends are planned for release in the future, including a special Collector's Series that will start with an unprecedented 37 -Year-Old blended whisky.

— GABRIEL CARDARELLA, DEWAR’S NORTH AMERICAN BRAND AMBASSADOR

The Spirit of Song

THE NOVO FOGO BRAZILIAN COCKTAIL CHALLENGE WINNERS

Novo Fogo Cachaça’s Brazilian Cocktail Challenge invited bartenders from across the globe to create original cocktails using any of its expressions inspired by two categories—Samba and Bossa Nova—two of Brazil’s most beloved musical genres.

Samba is tropical, bright, loud, and a joyous reflection of Brazil’s alegria while Bossa Nova is harmonious, suave, and more spiritforward composition.

Tons of entries poured in, and our judges combed through hundreds of cocktails narrowing down the entries to the top ten finalists, all of whom won prizes! Five winning recipes took home the 3rd place prize, $250 each, three recipes earned bartenders $500 each, and two grand prize winners are taking an all-expense paid adventure to visit Novo Fogo’s distillery in Morretes, Brazil to soak up cachaça culture!

Check out the top 10 finalists in the Novo Fogo Cachaça Brazilian Cocktail Challenge.

GRAND PRIZE WINNER

Open Heart

Created by Christina Mercado

INGREDIENTS

2 oz Novo Fogo bar Strength Cachaça

¼ oz lemon juice

½ oz guava-sweet potato syrup*

2 oz hibiscus ginger beer

Lemon balm (for garnish)

PREPARATION

Shake cachaça, syrup and lemon juice in a shaker for 5-10 seconds. In a tall glass with ice, pour hibiscus ginger beer. Pour cachaça base over ginger beer and gently stir to combine.

*Guava-Sweet Potato Syrup

INGREDIENTS

8 oz. guava puree

4 oz. sweet potato purée

10 oz. brown sugar

2 cinnamon sticks

½ tsp ginger

¼ tsp allspice

10 oz. water

PREPARATION

Boil all ingredients for 15 minutes. Let sit to chill to room temperature & double strain. Keep chilled when not in use. *You can also use 1/2 oz guava puree & 1/4 oz sweet potato syrup (cane mixers) instead of making the syrup.

GRAND PRIZE WINNER

Baker's Dance

Created by Erika Flowers

INGREDIENTS

1 ½ oz. Novo Fogo Silver Cachaça

¾ oz. Giffard Banane du Brésil

¼ oz. Tempus Fugit Créme de Cacao

½ oz. Fresh Lime Juice

¼ oz. Fresh Orange Juice

2 dashes Bittermens Burlesque Bitters

3 dashes Angostura bitters

Banana Chip (for garnish)

PREPARATION

Add Novo Fogo Silver Cachaça, Banane du Brésil , Créme de Cacao, Lime and Orange Juice, and 2 dashes of Burlesque Bitters to Collins glass. Fill glass halfway with pebble ice and swizzle vicariously until frost forms on the outside of glass. Top with more pebble ice and garnish with 3 dashes of angostura bitters and a banana chip.

2ND PLACE WINNER

Hannah's Beat

Created

by

Ingrid Folkers

INGREDIENTS

1 ½ oz. Novo Fogo Silver Cachaça

¾ oz. Pineapple infused Aperol*

¾ oz. Aquafaba

½ oz. Lime sherbet**

¼ oz. Honey syrup***

3 dashes Remedy Tiki Bitters

2 dashes Orange blossom water

4 drops Saline****

PREPARATION

Add all Ingredients to a shaker with ice. Wet shake 15 seconds. Strain out the ice. Dry shake for 20 seconds. Double strain into a chilled coupe glass. Garnish with drops of Angostura bitters and swirl. *Pineapple Infused Aperol – 1 small pineapple per 750ml of Aperol. Let infuse for 24 hours. I like to include the skin in my infusion, it has a great depth of flavor that’s less sweet than the flesh of the fruit. And I’m in favor of wasting as little as possible. When the infusion is done, strain out the solids, discard the skins, but save the flesh of the fruit. It makes a great snack, garnish, etc. **Lime Sherbet: start by making a lime Oleo Saccharum, by peeling four, thoroughly washed limes and add 10 grams of sugar to the peels to a plastic bag. Muddle together and let sit for 24 hours at room temperature. Strain out the solids with a fine mesh strainer and then add the juice of the four limes you used previously to the Oleo Saccharum. ***Honey Syrup: This syrup is a 1:1 ratio by weight. 200g honey, 200g water. Heat the water to just under boiling. Add the honey and stir till combined. Remove from heat. ****Saline Solution 20%: Heat 100g water to just under boiling. Add 20g sea salt. Stir to combine. Once salt is dissolved, remove from heat.

2ND PLACE WINNER

Agua de Beber

Created by Emilio Salehi

INGREDIENTS

2 parts (400ml) Novo Fogo Cachaça Bar Strength

1 part (200ml) Liquid Alchemist Passionfruit Syrup

1 Part (200ml) Cucumber Juice

1 Part (200ml) Mommenpop Makrut Lime Aperitif

Half Part (100ml) Lime Juice

Half part (100ml) Whole milk

Makrut Lime Leaf with passionfruit seeds. Lime peel express and discard for aromatic (for garnish)

PREPARATION

The following recipe will yield roughly 1L of clarified milk punch. Parts are given to allow for scaling up or down. Combine the ingredients as listed above. Pour slowly over whole milk. Stir gently. Allow to rest overnight. Filter with chinois and oil filter. Be sure to switch the receiving container once the mixture begins to drip clear. Any cloudy liquid can be re-filtered through the curds. Chill clarified milk punch in refrigerator. Add milk punch to plastic bottle and force carbonate at 30PSI. Shake vigorously and allow to rest for at least an hour to allow Co2 to dissolve into cocktail. The carbonation step is not completely necessary for this to be an enjoyable cocktail but it’s a nice touch! Serve over ice. Garnish with lime leaf and passionfruit seeds. Express and discard a lime peel for aromatics.

3RD PLACE WINNERS

Sunset Suave

Created by Joseph Arakawa | Las Vegas, NV

Copacabana

Created by Kenneth Young | Denver, CO

2ND PLACE WINNER

Ilha Das Bananas

Created by Justin Levaughn

INGREDIENTS

2 oz Novo Fogo Colibri

½ oz Maduro Syrup*

½ oz Coconut Balsamic Vinegar

½ oz Lime

½ oz Pureed Tamarind

Banana Leaf, Banana Skin Bacon** Brûléed Banana Coin (for garnish)

PREPARATION

Shaken in Matte Collins glass with pebble ice.

*Maduro Syrup: Peel an ultra-ripe banana and set peels aside for bacon later. Roll banana in brown sugar, heat pan to medium high heat with 1 tablespoon of oil. Cook banana 2-3 minutes per side with a pinch of salt and a tablespoon of any aged Novo Fogo. Remove bananas and allow to cool. Add cooked maduro banana, 1 cup of water, 2 cups of cane sugar, 1 cracked nutmeg, 6 cracked cinnamon sticks, and a half cup of whole mace to a sous vide bag. Sous vide at 165 for 2 hours. Remove blend all ingredients and fine strain. Allow to cool.

**Banana Peel Bacon

Begin with a very ripe banana, preferably one that is about to turn and has brown spots on the skin. Peel the banana into strips. Each banana yields about 4 strips.

PREPARE MARINADE BY MIXING:

3 Tbsp Soy Sauce

1 Tbsp Maple Syrup

½ tsp. Smoked Paprika

½ tsp. Garlic Powder

PREPARATION

Soak Banana Peels in marinade for 2 hours. Heat pan to medium heat. Add 1 tbsp of oil and cook peels 1-2 minutes per side. Remove from pan and allow to cool/dry on paper towels. They will get crispy as they cool. (Marinade can be used multiple times.)

Morning Routine

Created by David Leon | Chicago, IL

Aventura em Nova York

Created by Peyton Edmondson | Nashville, TN

Arrastrando a Platano

Created by Felisa Rivera | Glendale, AZ

RECIPES

THE RITZ-CARLTON, TOKYO PRESENTS AN UNPARALLELED SENSORY EXPERIENCE WITH A REIMAGINED MENU EXCLUSIVE TO THE BAR ON THE 45TH FLOOR, FEATURING COCKTAILS CURATED BY HEAD BARTENDER KENTARO WADA. THESE COCKTAILS REPRESENT THE CULMINATION OF ENCOUNTERS WITH PASSIONATE ARTISANS THROUGHOUT JAPAN CELEBRATING CRAFTSMANSHIP AND UNCOMPROMISING DEDICATION.

Photos courtesy of The Ritz-Carlton, Tokyo

KITA E MINAMI E MOJITO

INGREDIENTS

1/2 oz. Wa san bon dark Rum Syrup*

1 1/4 oz. Hiroshima Lime Infused Rum**

1/2 oz. Hierba Buena and Wahakka infused White Rum***

2 Orange Bergamot mint Soda Ice Hiroshima caviar lime

PREPARATION

Pour Wasanbon dark rum syrup into a glass. Marinade Hiroshima lime infused rum with soda ice in 2 peace shakers, pour into glass. Float Mint infused white rum. Put half cut of Hiroshima caviar lime. Put Tokyo Orange Bergamot mint and half cut of Hiroshima caviar lime. *Rum Syrup: 1 part of Wasanbon, 1 Part of Dark Rum. **Lime Rum: Sous Vide, 700ml White Rum, 500g Hiroshima Lime, 100g white sugar. Leave in a fridge for 2 weeks. ***Wahakka Rum: Sous Vide, 700ml White Rum, 100g Hierba Buena, 100g Fresh Wahakka. Leave in a fridge for 1 week.

HAKKA CHOCOLAT ROYALE

INGREDIENTS

Wa-Hakka Infused KI NOBI

Alpaco Cream 1 1/2 oz. Sparkling Sake

PREPARATION

Wa-hakka infused KI NOBI, melted Alpaco, cream 2:1:1 Milk. Wash with Acid, strain with coffee filter. Freeze and make sorbet. Serve sorbet in a glass. Pour sparkling sake over.

HONJITSU-NO

INGREDIENTS

180g The Ritz-Carlton, Tokyo Chicken Consome Soup

1/2 oz. HAKU Vodka

1/2 oz. Shichimi mixed spice infused Negroni jelly Konbu-cha mini tomato

PREPARATION

Combine ingredients in a rocks glass. Garnish with tomato and jelly.

BEE’S & TEA

INGREDIENTS

1 1/4 oz. KI NO TEA

1/2 oz. Setouchi Lemon

3⁄24 oz. “Kiwamitsu” Japanese bee honey “Okunoyama” Matcha (rim)

PREPARATION

Sous Vide: 1400ml of KI NO TEA, Setouchi lemon (no pith), leave in a fridge for two weeks. Re-Sous Vide with 960ml “Kiwamitsu” Japanese bee honey and 320ml tea (strain lemon). Keep in freezer. Store in an empty bottle, in freezer. Pour into glass, garnish.

SPIRITS SMOKES

AN D

AT THE VINTAGE WHISKEY AND CIGAR BAR

The idea of bringing a unique, multifaceted experience to Charlotte, NC inspired the creation of The Vintage Whiskey and Cigar Bar. Executing the idea brilliantly, the joint offers a vast selection of hand-rolled cigars, in-house crafted cocktails, local beers, and boutique-curated wines.

While the location boasts a rare collection of unique bar products and cigars in the humidor, it still retains a humble approach to allowing those new to the scene to form an appreciation for spirits and smokes! Not many places nowadays offer guests the ability to enjoy small plates, a full bar, and cigars all under one roof. It creates ample opportunities for people to host one-ofa-kind events.

The atmosphere is warm and welcoming throughout every square foot. The staff’s elite level of personability

paves the way for a pleasant social outing. Styles of conversation are acknowledged by The Vintage team so they can identify what type of experience guests are looking for. The level of attention to detail is superb, by identifying flavor profiles that people would find new and exciting, or make sure they get their comfort zone offering when it’s apparent they’ve had a rough day.

As for the cocktail program, each bartender conspires with Larisa Yanicak, their Senior Director, to create a wide variety for everyone to try.

As a result, there are all walks of life that wander in to try the latest barrel-aged cocktail and/or recipes that the staff competes with in the city. One of the best things to come out of their opening is the launch of barrel-aged cocktail competitions, where each staff member gets assigned a different spirit and creates their own masterpiece for the local community to judge. After all is said and done, a large chunk of the profits go straight to a local charity of the team’s choice.

Flavors supplied by local partners, all the way down to craft cocktail ice sourced by a local Charlotte company, heavily contribute to the drink program. In-house creativity works in harmony with the local components of the drinks.

Larisa and the gang love to play around, and the end result will always work in the guest’s favor as one of the most memorable recipes they have ever tried.

The success of Vintage Bar is a direct result of devotion to honesty and transparency. Additional core principles of the space are as follows: “We run with a small team who pool their tips and constantly get involved to evolve the menu based on our clientele’s preferences. We strive to constantly train on efficiency and multi-tasking, so that the team feels valued and utilized properly based on the volume that the business handles.”

CLOSE, BUT NO CIGAR

INGREDIENTS

1 oz. Old Forester 100 Proof Bourbon

1 oz. Plantation Dark Rum

½ oz. Amaro Nonino

½ oz. Coffee liqueur

¼ oz. homemade cinnamon syrup

2 dash Elemakule Tiki bitters

PREPARATION

Combine ingredients in tin. Shake, strain, into a coupe. Garnish with lemon wheel.

RICK SPRINGFIELD

ROCK ICON AND SAMMY’S BEACH BAR RUM PARTNER, RICK SPRINGFIELD IS A GRAMMY-WINNING SINGER, SONGWRITER, AND MUSICIAN WHO HAS SOLD 25 MILLION ALBUMS AND SCORED 17 TOP 40 HITS, INCLUDING JESSIE’S GIRL — ALSO THE NAME OF A LIMITEDEDITION COCKTAIL SERVED ON HIS CONCERT TOUR. INTERESTINGLY, THEIR RUM IS THE DUO’S SECOND HIT TOGETHER, THE TWO FIRST COLLABORATED IN ’81 WHEN HAGAR PENNED SPRINGFIELD’S TOP 10 HIT, I’VE DONE EVERYTHING FOR YOU.

YOUR DRINK?

I usually order drinks on the house and become popular very fast with the locals.

FAVORITE BAR?

Any bar that serves Sammy’s Beach Bar Rum.

EVER BEEN A BARTENDER?

No. But I’ve played one on TV.

WHAT'S HAPPENING NOW?

I have a new album out called AUTOMATIC with 20 new songs and will be on tour soon with REO and for acoustic shows with Richard Marx. Still waiting for the Beatles to get back together so I can be a guitar tech for George.

Photo by Jay Gilbert & Chris Schmitt