Chilled Magazine - Volume 17 Issue 2

Deanston Scotch Whisky® Product of Scotland. Imported by Terlato Wines.

Lake Bluff, IL. Enjoy Responsibly.

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, from the whisky we make, to the ingredients & casks we source, to the community we shape that inspires us in return.

Tastes great in an Old Fashioned

Deanston Highball holds texture & balance when served over ice

UNPEATED, SINGLE MALT CASKS SOURCED FROM LOUISVILLE, KY

100+ HOURS OF FERMENTATION

100% HYDRO POWERED DISTILLERY

October 20-24, 2024 | Louisville, Kentucky

Interested in ELEVATING your skills in the industry?

How about experiencing one-of-a-kind ELEVATED networking opportunities?

Join us on an ELEVATED journey with Chilled Media and 100 members of the Chilled 100 Bartender group, designed to educate working bartenders through interactive distillery tours, immersive dinners and experiences, specialized seminars, discussions, workshops, and more.

Our Chilled 100 Bartenders are high-profile, talented, skilled, working bartenders influencing industry trends in top markets across the country.

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

70 Poetry in a Glass Dave Stewart Launches Poetry Vodka

74 Monin’s Boosts Adding Goodness to Cocktails

76 Adding Some Shine to Sips Ole Smoky Moonshine Crafts Infusions

78 A High Point Riazul Tequila

80 Aged in Tradition David Ravandi and 123 Spirits

82 All in Agave Spirit of Gallo Agave Spirits

84 Live Your Code Codigo 1530 Tequila

86 The Future is Agave Chopin’s New Agave Portfolio

88

Another Round of Heart and Hustle The Coramino Cup Returns

90 Recipes The Shaker & Vine Schenectady, NY

94 Hot Spot Vuolo’s Restaurant and Bar Winthrop, MA

Palm Bay's extensive portfolio of spirit brands are truly jewels and clearly the panel of experts agree and confirm!

Gracias a Dios

Mezcal

Gracias a Dios

Mezcal

Drumshanbo

Bartender Submission - Terrance Allen, New York

20 Bartender Submission - Baylee Hopings, Atlanta

22 5 Things with Wine Expert Gillian Ballance

24 Brand Spotlight - Powers Irish Whiskey

26 Brand Spotlight - Knappogue Castle Whiskey

28 Brand Spotlight - Cedar Ridge Whiskey

30 Brand Owner Profile - T.A. Breaux

32 Winemaker Profile - Stephanie Rivin

34 Industry Event - Bar Convent Brooklyn

Special Section

38 Roots of Calvados

44 Pioneers in Calvados Creation - Boulard

46 Undeniable Versatility - Calvados Claque-Pepin

48 The Fruits of Labor - Coquerel Calvados

Advanced Mixology

52 Drink In History - The Chilcano

54 In the Know - Martini Week

56 Competition - Craft the Fun with Deep Eddy Vodka

58 That’s the Spirit - Rhums of Martinique

60 That’s the Spirit - Angostura Rums

62 That’s the Spirit - Flor de Caña Rum

64 That’s the Spirit - Dos Maderas Rum

16 Behind the Agave in Red Bar

50 Celebrity Sips - Martini Lovin’ Celebs

66 Shaking & Stirring - Launches

96 Last Call - Chillin’ with Quavo

VOLUME 17 - ISSUE 2

PUBLISHER

Jeff Greif

ASSOCIATE PUBLISHER, EDITOR AT LARGE

Thom Meintel

EDITOR IN CHIEF

Gina Farrell

ADVERTISING MANAGER

Max Ferro

EXECUTIVE EDITOR

Vicki Cruz

CHILLED 100 NATIONAL DIRECTOR

Wendy Hodges

SPECIAL PROJECTS MANAGER

Lennie Omalza, Kate Chapman

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, Christina Staalstrom, Jill Dutton, Terri Marshall CONTRIBUTORS

Lennie Omalza—Roots of Calvados Special Section, Jennifer Yim, Richard Fri

ART DEPARTMENT

Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY

Cover Photo Courtesy of Dave Stewart and Poetry Spirits Images: Shutterstock.com

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Volume 17 - Issue 2

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Reflecting back to my college bartending days, shots of cheap tequila were the norm when celebrating just about anything. In those days the options were limited. A few years later, however, some choices started evolving—Reposado, Añejo, and Extra Añejo emerged. Tasting my first Añejo was eye-opening. Its quality, flavor, and smoothness transformed my view of the spirit. Bit by bit I delved into tequila’s history and craft, and my patrons followed suit. Nowadays, they are requesting tequila in classic cocktails. It’s been quite the journey of discovery and growth.

These days, in the “new” world of spirits, it’s all about the love for craftsmanship and luxury. So, I wanted to share my thoughts on why tequila has hit it out of the ballpark. Producers are stepping up their game, crafting amazing artisanal treasures that just dazzle you. Each sip of premium tequila tells a story of passion and dedication, from handpicked ingredients to a careful distillation process. It’s this commitment to quality that makes tequila truly special, inviting you to savor a liquid with incredible flavor and nuance.

Tequila has finally established itself as one of the trendiest spirits across the board, and I’ve found excitement in crafting innovative cocktails with it. From Espresso Martinis to Old Fashioneds, witnessing the evolution of mixing with this liquid has been very interesting, to say the least. And it keeps challenging and inspiring me to create new trends and perfect the new essential cocktail that everyone just loves.

In my journey as a mixologist, I’ve found immense joy in sharing the artistry and passion of cocktails with my guests. And I’m grateful for the connections it has made. Here’s to anticipating what we’ll be exploring 15 years down the road. Cheers to the future!

Jennifer Yim

In the past 15 years Jennifer has journeyed from Chicago to San Francisco to Las Vegas, exploring bars to enrich a mixology career. Currently, she is a resident mixologist, bar consultant and Training Coach at Cosmopolitan, Las Vegas. Crafting tailored cocktail menus and training staff has been rewarding but she continues to aspire to grow and innovate, competing whenever she can. Ultimately, her dream is to open a bespoke craft bar and school, mentoring up and coming mixologists worldwide.

BOTTOMS UP! COOL BOTTLES

A BOTTLE’S TALE

GLENMORANGIE, A TALE OF TOKYO

Inspired by the sensory wonders of Japan’s capital, this limitededition expression is the latest addition to the brand’s whimsical “A Tale of” series. Dr. Bill Lumsden, Glenmorangie’s Director of Whisky Creation, embarked on a multi-year quest to source a small quantity of rare Japanese Mizunara oak casks in hopes of integrating the oak’s distinctive, bold flavor with Glenmorangie’s delicate character for a oneof-a-kind expression. To bring this whisky to life, Glenmorangie tapped Yamaguchi Akira, known for his maximalist bird’s-eye view illustrations, to create an intricate perspective of the city for the bottle. The Where’s Waldo? style design has Dr. Bill Lumsden hidden throughout!

THE DALMORE LUMINARY SERIES X V&A DUNDEE

Curated in partnership with V&A Dundee, ‘The Rare’ and ‘The Collectable’ are two new limited-edition whiskies to The Dalmore Luminary Series. ‘The Rare’ 49-Year-Old Highland Single Malt, housed in a dynamic glass amber sculpture by Melodie Leung of Zaha Hadid Architects, will be auctioned off at Sotheby’s in May 2024 with all proceeds donated to V&A Dundee. Only three decanters and two sculptures will ever be made of ‘The Rare.’

RABBIT HOLE MIZUNARA

The latest addition to the brand’s highly coveted Founder’s Collection, Mizunara is a remarkable 15-yearold Kentucky straight bourbon whiskey finished in the world’s most elusive barrels crafted from Japanese Mizunara Oak. The limited-edition bottle and box— individually numbered for authenticity—are works of art. The bottle features an impressive heavy gold cork, while the linen-patterned gift box is designed to display the deep mahogany liquid in its full grandeur.

GARRISON BROTHERS BALMORHEA

First released in 2017, the name “Balmorhea” is an ode to Texas’ Balmorhea State Park. The bottle is hand-dipped in a beautiful metallic blue wax, making it as gorgeous on the bar as it is delicious on the lips. Aged four years in new American white oak barrels, transferred to a second new American white oak barrel, and aged an additional year, the result is bold and majestic with flavor notes like frozen fudgesicle bars, amaretto coffee, sticky buns, and pecan brittle.

BEHIND THE BAR Agave in Red

1800 GUACHIMONTON

The first añejo finished in orange tequila liqueur casks, 1800 GuachiMonton honors the shared terroir of the Tequila Valley and the UNESCO World Heritage site Los Guachimontones. Inspired by the jewel of Jalisco, the red bottle and wooden cap take shape from the circular pyramids dating back to before the Hispanic era, where communities would gather for ceremonial rituals. To protect and preserve this shared heritage, 1800 Tequila will be providing long-term support to conserve the UNESCO site, its museum, and the cultural, art, and educational initiatives tied to the area.

CASAMIGAS JALAPEÑO TEQUILA

Timeless bottle design created by Rande Gerber features Cindy Crawford’s playful twist on the traditional bottle label with flames of fire, a jalapeño, and Cindy’s iconic lips and beauty mark. Notably, a red “A” replaces the “O” in Casamigos, adding a playful touch, while the founders’ initials are humorously replaced with “CC,” with Crawford’s signature between those of Gerber and George Clooney.

LOBOS 1707 X (RED)

Lobos 1707’s award-winning Reposado has been developed into a Limited-Edition (RED)-themed bottle, presenting its same ultra-premium bold liquid tied to this bolder mission to end AIDS. Founded by Bono and Bobby Shriver in 2006, (RED) partners with the world’s most iconic brands and people to create products and experiences that raise money, awareness, and urgency for the fight to end AIDS.

Organic Calvados

A masterful blending of apples & pears, distilled and aged to perfection.

Calvados is one of the three iconic brandies of France, alongside Cognac and Armagnac. Claque-Pépin has quickly grown to be the best-selling organic Calvados in the United States because of its outstanding quality, taste, and value. Calvados Claque-Pépin is an award winning, family-owned producer and pioneer of organic Calvados and ciders.

Heavenly Spirits is a leading US importer of artisanal French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Pastis, Absinthe, Apéritifs, Vermouth, Vodka, RTD Cocktails, and Rhum. To learn more about their story (and ours) scan

www.heavenlyspirits.com

Terrance Allen climbed the ranks in the industry, starting as a dishwasher and eventually transitioning to bartending. His enduring passion for mixology was ignited when he discovered this facet of bartending. Presently, he holds a position as a bartender at Summit One, located 93 floors above Grand Central Station in New York City.

Allen credits a few bartenders as most influential in his growth as a mixologist.

“Ebin Klemm inspired me to start infusing and making shrubs; then Herb Sabel opened me up to the world of wine. Recently, Raul Zavala, my bar manager, has inspired me to keep reaching for my ultimate goal: creating the next new hit cocktail and classic.” Allen mentions that crafting a cocktail typically happens spontaneously.

“An idea pops into my head, or I see a drink and wonder what it’s made of, or I am simply asked to create something with any given spirit.” Surprisingly, Allen’s favorite ingredient to work with is sugar, as he enjoys making syrups of all levels of sweetness and all different flavors, from lemongrass to walnuts.

Allen advises novice and at-home bartenders to be patient. “Take your time, and do not get frustrated. It takes time to get comfortable behind the bar and learn the tools of the trade. I have been bartending for about 15 years now, and I am still learning.” He is hopeful that with the pandemic behind us, the bartending industry will continue to trend upwards. He notes that the creativity of the industry showcased on social media has enticed people to get back out into the world and return to bars.

Summit One New York City

Terrance Allen MY SWEET DRAGON

INGREDIENTS

1 ½ oz. Plantation Rum

1 oz. Coconut Syrup

1 oz. Pineapple Juice

¾ oz. White Flesh Dragon Fruit Puree

½ oz. Cream

PREPARATION

Combine all the cocktail ingredients into a shaker with ice and shake for 20 seconds. Strain into Martini glass. Garnish with drops (½ oz.) of Red Flesh Dragon Fruit Puree over the top.

In 2015, Baylee Hopings stumbled into bartending during a career transition, starting as a part-time server. Despite lacking initial knowledge about spirits, she rose to the role of bartender after a colleague’s resignation. Serving a shot and beer crowd, Hopings compensated with a positive attitude and exceptional hospitality, drawing on her background in customer service and hosting. Growing more comfortable in her bartending role, Hopings explored the world of spirits and mixology, guided by advice from industry peers and resources like BarSmarts. Her continuous learning approach, including reading recommended books and experimenting with cocktails, fueled her passion for the craft. This unexpected journey has led Hopings to a fulfilling career, where her love for spirits and mixology harmoniously converged with her joy in creating delightful drinks and connecting with guests.

Hopings is the Bar Manager for Carmel in Atlanta, GA. The restaurant’s concept focuses on the Americas but particularly where the sea meets the land: the coast. When asked who has been most influential in her growth as a bartender, Hopings names Kellie Thorn. “Working for her at Empire State South was a dream of mine, and I was over the moon when I got the opportunity. Kellie is responsible for giving me the polishing touches I needed to be confident in my abilities and knowledge and what I needed to run my own craft bar program. She has also been one of my biggest supporters since we met and has taught me not to sell myself short.”

When crafting a cocktail, Hopings fluctuates between building cocktails around a specific ingredient she is interested in and concepts, ideas, and inspirations. Currently, her favorite ingredient is Bittermen’s Burlesque Bitters. “When a cocktail I’m working on is missing something, and I can’t put my finger on it, nine times out of ten a dash of Burlesque Bitters does the trick!”

Hoping’s advice for novice and at-home bartenders is to read everything they can, sit at the bars in your city, ask questions, and watch! Regardiing cocktail culture and where it’s headed, she believes wellness and self-care will become more integrated into the industry, as many of her peers, as well as herself, are paying more attention to taking care of their bodies.

Baylee Hopings

Carmel

Atlanta, Georgia

INGREDIENTS

1 ½ oz. Santa Teresa 1796

1 ½ oz. Dolin Blanc

½ oz. St-Germain

1 dash Bittermen’s Burlesque Bitters

PREPARATION

Add all ingredients to a mixing glass. Stir with ice. Strain into a chilled coupe. Express a lemon peel over the top and discard. Garnish with an edible flower.

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THE LOCALS WINE EXPERT

Things

with National Education Manager Gillian Ballance

Gillian Ballance is an acclaimed wine expert with over 20 years of experience directing distinguished wine programs at top restaurants, hotels, and resorts across the United States. She is the National Education Manager for Treasury Wine Estates. She has managed wine services for some of the most renowned properties, including The Rainbow Room, Cello NYC, Bacara Resort, and Bottega Napa Valley. She recently offered wine education to guests of this year’s Nassau Paradise Island Wine & Food Festival (NPIWFF).

1.

Gillian is passionate and a pioneer.

She received her Master Sommelier Diploma from the prestigious Court of Master Sommeliers in 2012, making her one of only 25 female Master Sommeliers in the Americas. She now serves on the Court’s Board of Directors.

2.

Gillian pays it forward.

Since her first wine job, Gillian recounts being inspired by many great professionals. She has always wanted to pay that forward by becoming a member of Master Sommeliers.

She enjoys educating.

Gillian recently attended the 2nd Annual Nassau Paradise Island Wine & Food Festival presented by Atlantis to engage and educate attendees who are passionate about food and wine. “Thanks to this festival, we are increasing awareness of Treasury Wine Estates, a global supplier of fine wine, with several of the world’s most iconic brands including Penfolds, Beaulieu Vineyard and Stags’ Leap Winery.”

3. 4. 5.

Her

experience at NPIWFF.

“Foodies out there should know that this amazing festival is a onestop-shop vacation of a lifetime in a breathtaking setting, coupled with world-class service and hospitality provided by the dedicated staff at Atlantis, of course!” NPIWFF and Martha Stewart.

“Martha’s Wine Dinner was a highlight! Beautifully prepared food and wine pairings hosted by Martha herself!”

The Heart of the Distillate

POWERS IRISH WHISKEY, CUT FROM HERITAGE AND INNOVATION

By Michael Tulipan

Throughout its long history, Powers Irish Whiskey has shaped not only Irish culture but the world far beyond the Emerald Isle. Along the way, Powers has been a brand of firsts that continues to innovate even today with the world’s first 100% Irish Rye Whiskey.

A few firsts: Registered in 1877, the company’s diamond “P” logo was Ireland’s first trademark. In 1886, Powers Gold Label was the first whiskey ever bottled in Dublin at the John’s Lane Distillery, which opened its doors in 1791. Powers was even the first to make the miniature “airline” style bottle of whiskey—long before there were airplanes!

The company’s four whiskeys pay tribute to both heritage and innovation. Powers Gold Label is cut from the heart of the distillate, which means more top and tail get discarded than any other Irish whiskey. The whiskey matures in selected American oak casks, where the spicy, bold character takes hold.

Made from a 100% rye mashbill, Powers Irish Rye is the world’s first 100% Irish rye whiskey. While rye is typically associated with North American whiskey making, this newcomer, Powers is pushing the boundaries in more traditionally minded Ireland.

Three Swallow Release is a modern expression of how the original Powers Whiskey would have tasted in the days of the John’s Lane distillery. Exclusive to Ireland, single pot still whiskey is what made Powers whiskeys famous

around the world. This robust release is made from a mash of malted and unmalted barley tripledistilled in traditional copper pot stills.

John's Lane Release celebrates the original style of Powers Whiskey and the quintessential Irish single pot still distillate. Matured for 12 years, this release features an outstanding, lingering flavor that makes the perfect tribute to the spiritual home of one of Ireland’s most loved whiskeys.

One of Powers’ signature cocktails is the “The Irish Built Manhattan,” which showcases the 100% rye whiskey while paying homage to the Irish immigrants who helped build New York City in the late 1800s and early 1900s. Back then, the Irish made up most of the labor force in Manhattan, working everywhere from the docks to the tops of the first skyscrapers. A new generation of Irish have created a cocktail to celebrate this legacy and the latest whiskey-making innovation.

THE LOCALS BRAND SPOTLIGHT

A SIP THROUGH HISTORY

THE ROMANTIC STORY BEHIND KNAPPOGUE CASTLE WHISKEY

The story of Knappogue Castle Single Malt Irish Whiskey begins in the jet-setting 1960s with the passion and dedication of an American businessman and his architect wife, who dreamed of owning an Irish castle.

Ireland was a favorite vacation destination for Mark Edwin Andrews and his wife Lavonne Dickensheets Andrews. While on one of their holidays in 1966, they decided to purchase the 15th century Knappogue Castle. Knappogue (Nah’ Pogue) translates to “hill of the kiss” in Gaelic, and it certainly became a labor of love for the couple. Lavonne, an accomplished architect when women were rare in the field, set about restoring the decrepit castle while Mark began exploring the world of Irish whiskey, then at its nadir.

Andrews began buying casks of fine pot still whiskey from shuttered distilleries. His prize was the discovery of a pot still whiskey produced in 1951, which he would share with friends. Eventually the casks were bottled under the Knappogue Castle label. Connoisseurs still revere his 1951 vintage aged 36 years and released in 1987 as the oldest and rarest commercially available Irish whiskey.

Today, the Knappogue Castle Single Malt Irish Whiskey line features 12-, 14-, 16- and 21-yearold age expressions. Each is made from malted barley triple distilled in copper pot stills and aged on a foundation of American oak.

By Michael Tulipan

The 12-year-old matures in exclusively ex-bourbon casks, predominantly first-fill barrels but also second-fill barrels to round out the flavor and peel back some of the wood characteristics. The 14-year-old “twin wood” has a blend of whiskey aged 80% in ex-bourbon barrels and 20% in oloroso sherry casks seasoned for two years but not part of a solera. Bottled at 46%, the whiskey is more rounded and spicier than the 12-year-old with a dry finish.

The rich, complex 16-year-old is first aged 14 years in bourbon barrels before being finished at least two

more years in the oloroso sherry casks. Only 1,200 bottles of the 21-year-old have been produced. A marriage of whiskeys matured for 21 and 23 years in bourbon casks, this exceptional limited release features deep, complex flavors and a lingering finish.

The legacy of the Andrews family in restoring both a castle and the reputation of Irish whiskey continues to live on today through one of the world’s finest range of whiskeys, each worthy of an evening spent sipping through history.

THE LOCALS BRAND SPOTLIGHT Meant for Making Whiskey

MEET THE AWARD-WINNING WHISKEY CRAFTED BY NATURE, CEDAR RIDGE

By Victoria CeCe

No, we are not traveling to Tennessee, Kentucky, or across the sea to Scotland. We are going to Iowa to find Cedar Ridge, a winery and distillery that produces premium whiskey in homage to America’s corn capital.

Cedar Ridge is channeling its grain belt roots to show that Iowa is not only a corn-producing powerhouse but also a main player in the whiskey game. Of course, there’s the corn, which they source solely from Iowa. But Iowa’s whiskey potential goes beyond that. The state is naturally meant for making whiskey.

“Iowa’s high-quality corn isn’t the only thing working in favor of wonderful whiskey. It’s also the weather. Iowa’s unpredictable climate creates ideal conditions for aging whiskey. No temperature control needed,” says Megan Patz, Director of Marketing of Cedar Ridge Distillery.

Cedar Ridge leans into the love of its state and the magic of its climate from every aspect. And that is all represented through its tagline ‘Authentic by Nature’.

“Our tagline speaks to our distillation process and techniques. Each batch of Cedar Ridge whiskey takes on the character of Iowa’s land and climate,” says Patz. “No temperature control aging, minimal waste, and Midwest resourcefulness put production first, favoring quality over quantity. From the very first sip, the care and craft that goes into every step of the process is evident, from grain to glass.”

The result is a whiskey that pours Midwestern charm. This is no coincidence. Cedar Ridge’s goal is to create a warm Midwest welcome in every sip, whether a blend or single barrel or if you are a new or experienced whiskey drinker. “The signature of Cedar Ridge spirits is the approachability. We really try to make our whiskey represent the Midwestern people. It’s very inviting and friendly,” says Patz.

This approach has yielded some impressive rewards for Cedar Ridge. Its Straight Bourbon, nicknamed “Original 86 Bourbon,” is Iowa’s top-selling bourbon in the 750 ml category. “We are the only craft distillery to accomplish this in any state,” adds Patz.

The innovation behind Cedar Ridge whiskey takes it up another notch. Combining their winery knowledge with their distillery dreams, the Cedar Ridge team creatively explores the American Single Malt category with their QuintEssential, a single malt whiskey, using the solera process.

“The QuintEssential American Single Malt Whiskey is one of the highest-awarded American Single Malts in the United States,” adds Patz. “Our solera expression is a one-of-a-kind process that allows our Master Distiller Murphy Quint to truly be creative.”

Is it the most efficient way to make a single malt? “No, but the process behind it allows us to create such a great and unique product and really, it’s fun. It’s something we enjoy doing, and we’re truly passionate about crafting,” says Quint.

reaching into history

EXPLORING ABSINTHE WITH T.A. (TED) BREAUX

By Michael Tulipan

You can’t talk about the history of American mixology without exploring the role absinthe had prior to Prohibition. This spirit, long misunderstood and once illegal to sell in the United States, has undergone a resurgence in recent years thanks in large part to the vision of one man, T. A. (Ted) Breaux.

A research scientist by trade, Breaux managed to get his hands on a few antique bottles of absinthe in 1996. The spirit was sold in Europe but banned here, and what he found overseas seemed to be a far cry from what he calls “the beautiful liquid inside the intact antique bottles I had managed to collect.” His inquisitive nature then kicked in and he dove into the history of absinthe and the propaganda that had led to its being banned in America for 95 years.

Having already established Jade Absinthe in France, Breaux’s team initiated months of discussions with the TTB, the Department of the Treasury Bureau that regulates and collects taxes on the trade and import of alcohol to the United States. “The TTB wanted no part of the outlandishly marketed, artificially flavored, and chemically colored ‘absinthe’ plaguing the EU market,” he says.

The lack of a legal definition for absinthe was just as challenging in the states. “We wanted to establish the high ground and stake the claim that authentic absinthe worthy of the best cocktail programs was distilled from 100% botanicals, with no sugar or fake colors (e.g., FD&C Yellow #5),” Breaux continues. Finally, on March 5, 2007, the government relented, the repeal was granted, and his brand Lucid Absinthe Supérieure was the first approved for U.S. distribution.

After legalization, absinthe slowly re-entered the American bar scene. At first, used as a “rinse,” absinthe slowly gained the respect of bartenders for its unique flavor profile that amplifies cocktails in a new way. As the craft cocktail boom took off across the country, bartenders began reaching into history to find ways to use the spirit. Tomes like the “Savoy Cocktail Book” and other recipe collections proved invaluable in bringing back absinthe to the American bar. It helped immensely that the relaunch coincided with the release of a high-quality, meticulously sourced spirit like Lucid, the first made with real Grande Wormwood.

Breaux believes the adoption of absinthe by American drinkers is part of the larger trend that has moved away from vodka to more strongly flavored spirits like agave, Italian amaros and herb-forward aperitifs. “Americans have lagged European palates in embracing strong and stimulating herbal flavors,” he says, “and this is a great opportunity for us to reclaim our pre-Prohibition identity of creating the most unique and beautiful cocktails by embracing strongly flavored spirits and modifiers like absinthe.”

We are far beyond rinsing and absinthe fountains now, so take the opportunity to explore what absinthe can offer, for example, using a few drops to add an herbaceous lift to a drink or build with absinthe subbing for other herb-driven ingredients. Or delve into bartending’s past when the spirit stood as a key component in many cocktails. Experiment and embrace the past of this amazing spirit.

A CAN IS BORN

Introducing WÓDKA Soda with a Hint of Lime

THE LOCALS WINEMAKER PROFILE

Best of Both Worlds

STEPHANIE RIVIN BRIDGES FRENCH AND AMERICAN WINEMAKING GAP

By Megan Rider

Stephanie Rivin embarked on her journey into the world of wine in 2008 with her employment at a quaint, family-operated winery nestled in Anderson Valley, Northern California. The winery was so small that its tasting room shared the same space with winemaking, granting Stephanie direct access to the cellar. Day by day, her fascination with the intricacies of winemaking grew. Eager to delve deeper, she enrolled as a harvest intern under the guidance of knowledgeable mentors who taught her the rationale behind each step in the winemaking process.

Stephanie diverged from the conventional path of winemaking education via university courses. Instead, her journey consisted of hands-on learning under the mentorship of seasoned masters in the field. Stephanie's trajectory took a turn in 2012 when she, along with her husband and their three-year-old daughter, visited Bordeaux, France for the first time and instantly fell in love with it. While Stephanie was already involved in winemaking in California, the allure of Bordeaux led her

to expand her ventures by creating French Blue. After juggling both California and French winemaking for a few years, the demands began to strain her work-life balance. It became evident to Stephanie where she truly wanted to be. Aware of her husband's shared passion for Bordeaux, she proposed moving there, and he jumped at the opportunity. In 2018 Stephanie, her husband, and their children moved to France.

With French Blue Wine, Stephanie set out to build a bridge between two worlds: America and Bordeaux. “Bordeaux is a very traditional culture. People's lives are steeped in winemaking, and it's ingrained into their soul. It's a part of who they are. Whereas Americans, we kind of have our own way of doing things. With French Blue you get a bit of Bordeaux winemaking know-how, mixed with American rock and roll, anything goes. That's what I wanted French Blue to be; a wine that speaks of both cultures and is a way for people to travel to Bordeaux from the comfort of their own homes.”

When naming French Blue, Stephanie wanted it to resonate with France’s identity. “The color blue has always been associated with France. It was the royal color back when there was a monarchy, and now all the French national sports teams are nicknamed the ‘Blues.’ You've got the bright blue sky, you've got the blue sea, and it just encapsulates the spirit of France. Voila! - French Blue. Something easy to remember and it communicates the approachable and fun vibe of the wine.”

French Blue Wine offers a diverse selection, including Rosé, Sauvignon Blanc, Red, and Sparkling Crémant. The brand prides itself on versatility, catering to various occasions. Stephanie emphasizes pairing the wine with the moment, whether it's enjoying a casual gathering with friends or whipping up cocktails at a bar. She describes the wines as fun and accessible, making them a popular choice for enjoyable drinks. “French Blue wines are ideal for a drawn-out lunch, a gathering of friends, or reading by the water on a hot day. It gives you the feeling of the best kind of Sunday afternoon: relaxed, bright, and cheerful.”

Bar Convent Brooklyn

This June brings a unique opportunity to meet, connect, and celebrate liquid culture with fellow bar, restaurant, and spirits industry professionals.

Welcome to Bar Convent Brooklyn, an event for spirit-loving folks to get together and grow together in a space that promotes sustainability, diversity, and innovation in the bar industry. “We carefully cultivate compelling programming that educates the industry through seminars, panels, tasting rooms, and a vibrant show floor, home to hundreds of exhibitors that serves as a hub for industry friends to network, discuss their favorite spirits, discover new brands, and share feedback and insights on recent trends,” says Jackie Williams, Event Vice President of Bar Convent Brooklyn.

These exhibitors represent various backgrounds, countries, and spirits, reflecting the diversity that makes the bar, restaurant, and spirits industry so remarkable.

What brings all these elements together is the heart of the event—a warm and welcoming show floor filled with exciting exhibitors, an open space for industry professionals to connect and spark curiosities—a main goal of Bar Convent Brooklyn since its start in 2018.

“For attendees looking to make the most out of their experience at Bar Convent Brooklyn, I would advise them to prioritize networking and engagement,” shares Williams. “Engage with your peers, share experiences, and build meaningful connections that can enrich your professional journey.”

“By actively participating in the vibrant ecosystem of Bar Convent Brooklyn, visitors can truly maximize their experience and contribute to the collective growth of the industry.”

— JACKIE WILLIAMS, EVENT VICE PRESIDENT OF BAR CONVENT BROOKLYN

THE LOCALS INDUSTRY EVENT

A vibrant experience is almost a given at Bar Convent Brooklyn, with its slew of educational events and even international pavilions, spanning from Italy to Canada. Its extensive lineup of captivating seminars, tasting events, and panels are just the place for industry professionals to brew new ideas to bring back to their bars and become trendsetters in the industry.

Bar Convent Brooklyn goes beyond the liquid. An event centered on togetherness is also a place to foster education and a stronger community in your own workplace.

“We're excited about the continued emphasis on workplace wellbeing and safety. Specifically, guests can expect sessions highlighting mental health, bartender advocacy programs, and more,”

— JACKIE WILLIAMS, EVENT VICE PRESIDENT OF BAR CONVENT BROOKLYN

With so much to offer, Bar Convent Brooklyn sets the tone for the summer, one filled with creativity, networking, and new bar industry friends. What better way to build a better liquid culture than together?

Mark your calendars for Bar Convent Brooklyn, June 11th and 12th, in Industry City.

Sugar Free Lavender in bloom

Calvados, Home of France’s Famous Apple Brandy

Special Section by Lennie Omalza

Though those in the industry know the word ‘Calvados’ as a French apple brandy, it is named after the place from which it comes: a department in Normandy, in the northwest of France. A historic and bucolic region, Calvados is known internationally thanks to its renowned brandy, a European Geographic Indication spirit.

Calvados and Geographic Indication spirits in general are deeply rooted in European culture and tradition and are produced across all European Union (EU) countries for both domestic consumption and export. The United States remains the top export market, with European Geographical Indications (GIs) spirits gaining popularity among American consumers seeking expertise, authenticity, and know-how.

Despite the vast potential of all 250 GIs, exports to the United States are primarily centered on a few, like Cognac. However, these EU spirits are well positioned

to align with current American consumption trends, offering authentic, quality products that uphold sustainable values and provide interesting ingredients for the vibrant cocktail scene.

Among the European GI spirits, Calvados shows promising unlocked growth potential, with sales reaching a historic level in the United States in 2021. In 2023, the equivalent of 4,958,000 bottles of Calvados were sold by all operators within the three controlled appellations.

A Calvados Timeline

16th Century

Wine and Salt are the major sources of fiscal revenues during the French Monarchy. The first distillation of cider occurs in 1553 to produce eau-de-vie.

1606

1st corporation of eau-de-vie de Cidre de Normandy distillers.

1690

Prohibition to distill any eau-de-vie, except for grape ones, as they were already widely exported and were generating important sources of revenues for the king. The eau-devie de Cidre of Normandy received a derogation, but they could only be sold in their production regions.

1789

The French Revolution brings about the abolition of fiscal borders between Paris and its provinces. Parisians discover the eau-de-vie de cidre of Calvados.

20th Century

Alcohol was produced for both industrial and drinking purposes. Frauds and usurpations of the term ‘Calvados’ in other eau- de-vie de cidre production regions occur.

1935

Distillers ask for the protection of their traditional eau-de-vie.

WW2

All alcohol is systematically requisitioned by the Government. To avoid the extinction of the stocks, an AOC is created for Calvados in 1942.

2024

Today, there are three AOC in Calvados: “Calvados”, “Pays d’Auge” and “Domfrontais.” There are also 300 producers, 20,000+ acres, and nearly five million bottles sold every year across the world.

SPECIAL SECTION ROOTS OF CALVADOS

As a prime example of a ‘farm to fork’ spirit, Calvados aims to create positive awareness and recognition of European GI spirits as authentic and sustainable products, enhancing knowledge about the highquality standards of European protected designations of origin in the United States.

The cider-based Calvados has been produced locally for almost five centuries and is the product of the countless apple orchards spread throughout the landscape, covering nearly 20,000 acres. Without this precious natural resource, Calvados would not exist—and in the current climate, preserving these trees is vital.

The three million apple trees within the region serve as a natural carbon-capture technology, sequestering tons of carbon every year. Traditional farming methods used prevent overproduction and encourage biodiversity. Also, irrigation is forbidden in the region, which ensures the overall production process is water efficient, as it uses a closed loop.

In addition to promoting sustainable practices, Calvados orchards provide habitats for pollinators like bees, which are essential to the overall ecosystem. In fact, the Calvados orchards are estimated to provide four times more habitats than field crops. All these practices help ensure that Calvados and its region will continue to thrive for years to come.

Calvados’ apple brandy began as a local tradition from apple farmers and cideries. After growing in popularity over the years, it has evolved into the precisely distilled spirit we know today, available in three distinct Protected Designations of Origin (PDOs):

Calvados. Aged for at least two years in oak barrels, Calvados PDO spirits must contain 35% of fruit from high-stem orchards; this reflects the traditional method of cultivating apple trees. This spirit is usually distilled in columns and can be produced throughout Normandy.

Stephanie Rivin, Winemaker & Co-founder

SPECIAL SECTION ROOTS OF CALVADOS

Calvados Pays d'Auge. Produced in the eastern part of the Calvados administrative department and in a few parts of the Orne and Eure administrative departments, this designation requires that 45% of the fruit come from high-stem orchards, but it can also include up to 30% of perry pears. Pot stills are required for distilling.

Calvados Domfrontais. Produced in the south of Normandy and extending to the Manche, Orne, and Mayenne departments, this PDO distinguishes itself by the high proportion of perry pears grown here. The proportion of pear trees planted must be at least 25% of the total area, and the ciders used for distilling must contain at least 30% perry pears. Domfrontais is distilled in a column still and aged three years in oak barrels.

Suze was created & launched in 1889 (at the same moment as the Eiffel Tower!)

Suze is made using 100% Wild French Gentian Roots It takes an average of 30 years to grow our wild Gentians!

We then macerate our Gentian roots for 2 years before going through a micro distillation process and a final blending with a secret aromatic bouquet

Suze has been labelled as the “Bartenders’ best Friend” with applications such as the White Negroni, Spritz and pairs especially well with Mezcal & Tequila

For any information regarding Suze, please reach out to our team at info@bonnete.com - www.bonnete.com

A Pioneer in Calvados Creation

THE BOULARD FAMILY HAS CHAMPIONED THE MAKING OF CALVADOS FOR GENERATIONS

Maison Boulard’s fame began with the inspiration of Pierre-Auguste Boulard, who founded his prestigious distillery in the Pays d’Auge in 1825—four generations followed in his footsteps, pioneering Calvados production with their double-distillation process.

In 1942, the Boulard family championed the formal recognition of this method, culminating establishing of the AOC (Appellation d'Origine Contrôlée) Calvados Pays d'Auge, marking a significant milestone in the industry's history. By 1947, the first cases of Boulard were being sold in the USA.

“It [was] the beginning of a strong relationship between Boulard Calvados Pays d'Auge and the bartending community,” says Shayne Ackerl, Managing Director, North America–Spirit France Group. “Now almost two centuries old, Boulard keeps evolving—through its bold finishes, for example."

One part of the brand’s evolution is its Signature Barrel Program, which boasts five expressions in its first release. Each one offers a unique and differentiating finish, ultimately blurring the lines between Calvados, whiskey, rum, and other spirits. This program creates the opportunity to grow the category while enhancing the overall experience of drinking Calvados.

“As our 12 Barrel Series Collection of finishes have been widely accepted and appreciated in the North American market and beyond,” Ackerl says, “the next natural step was to share with our partners—importers, distributors, and retailers—that opportunity to partner more closely in the choosing of barrels. This allows our partners to be involved in all aspects of the decision-making process from the barrel to the bottle before it hits the shelves at the retail level or at home.”

Ackerl adds that the Calvados category is quickly evolving, and Boulard is proud to be at the forefront with its ability to share new product development, innovation, and partnership engagement. The brand has been working with the Independent Distributor Alliance Corporation to spread the word about Calvados via tours throughout the U.S. “We[are hitting major cities across the United States, sharing ways to drink Calvados, and educating those in the trade as well as consumers,” Ackerl explains.

“People should realize just how approachable and versatile Calvados can be. Whether it’s enjoyed straight, on the rocks with a twist, in an old fashioned, or cooking, it has a place in everyone’s cabinet.

— SHAYNE ACKERL, MANAGING DIRECTOR, NORTH AMERICA–SPIRIT FRANCE GROUP

“Once someone has tried it for the first time,” Ackerl says, “it is always a pleasure to see the smile on their face.”

Undeniable Versatility

CALVADOS CLAQUE-PEPIN IS A LEADING PRODUCER OF ORGANIC CALVADOS

Claque-Pépin officially began in 2005. However, current owner Benoît Louvet has been immersed in the world of distilling and aging for many years. He began his "apprenticeship" young with his grandfather Vital. After working for a few other Calvados producers as cellar master, he decided to start his own artisanal production and perpetuate the art of making calvados, cider, and local Normand apéritifs, while respecting the Normand tradition and the environment. The name Claque-Pépin comes from a type of apple variety, which when ripe, rattles when shaken. The name translates to the seeds (pépin) which rattle (claque).

In Normandy, several calvados producers are beginning to employ organic farming methods. Claque-Pépin, located in the Orne département between Caen and Alençon, has recently finished converting all its production to become USDAcertified organic. This young, family-owned company makes a range of traditional apple and pear-based spirits, apéritifs, and ciders. They currently sell more organic calvados in the United States than any other brand.

The property is in the Normandie region, nestled between the Domfrontais and the Pay d'Auge, in a 17th century farm compound situated next to the ancient Chateau of Serans, formerly the estate of the Louvet family. Their location allows Claque-Pépin to produce cider and calvados with the round and refined flavors of Calvados of the Pays d’Auge and the spicier notes typical of Calvados of the Domfrontais.

Benoît Louvet grows apples and pears but also buys from a few growers around, especially in the Domfrontais, an area he loves. After he makes his cider, an itinerant distiller comes to the farm and distills the ciders to Benoît’s specifications.

The young calvados are redolent with apple and pear, maintaining the subtle aromas of the fruits. The older calvados reveal flavors of orange blossom and candied fruit, as well as hints of balsamic spice, wood, cigar box, and chocolate.

Claque-Pépin Calvados lends the roundness and freshness of apples and pears that bartenders adore in cocktails. According to Christine Cooney, co-owner of Heavenly Spirits, the brand’s American importer, “the versatility of Claque-Pépin Calvados is undeniable, and sales in the U.S. market continue to increase each year.” This brandy’s authentic pear and apple flavors are landing on cocktail menus across the nation, bringing a welcome change to the statusquo in some quarters.

The more Calvados gains momentum, the more this incredible spirit is savored. “There are a lot of new and exciting developments that should continue to help, including single cask offerings, barrel finishes, longer aging, and even some rare vintage releases,” Christine adds.

As Calvados moves out of the shadows of its cognac cousins and into the limelight, we expect to see even more creativity in how it is served.

Benoît Louvet, owner and cellar-master oversees every aspect of Claque-Pepin’s production of Calvados and Cider

The Calvados Fizz

This cocktail is a twist on the classic Gin Fizz, but with calvados instead of gin. The mixture of calvados, fresh lemon juice and simple syrup creates a tangy and sweet base that is refreshing when topped with sparkling water. It's an ideal cocktail for hot summer days.

PREPARATION

In a shaker, mix 60 ml of calvados, 30 ml of fresh lemon juice, 30 ml of simple syrup and ice cubes. Shake vigorously and strain into a highball glass filled with ice. Top up with sparkling water and stir gently. Garnish with a slice of lemon.

The French Manhattan

INGREDIENTS

2 oz. Claque-Pepin Calvados Hors d’Age ½ oz. Guerin Rouge Sweet Vermouth Dash of Angostura Bitters

1 Bada Bing cherry

PREPARATION

Combine all ingredients into a mixing glass with ice. Stir until well chilled. Strain into a chilled Martini glass. Garnish with cherry.

The Norman Hole

This cocktail is one of a kind because it is designed to be drunk as a shot. During a large meal, the French have the habit of having a glass of calvados between courses to cleanse their palate and help digest the food. Lemon sorbet adds a refreshing, tangy twist to this traditional cocktail

PREPARATION

In a shot glass, pour 15 ml of lemon sorbet and add 15 ml of calvados. Drink in one gulp to cleanse the palate between courses during a large meal.

Fruits ofLaborThe

COQUEREL CALVADOS CREATES BEAUTIFULLY CRAFTED APPLE BRANDIES

Domaine de Coquerel has been family-owned and operated since 1937. Today, Pierre Martin Neuhaus, third generation, is the current Master Distiller for this beautiful collection of crafted Apple brandies.

Pierre has also become the spokesman for the sustainability heritage and specificity of this ancestral eau de vie. Indeed, Calvados is known to be the most sustainable spirit in the world. Every bottle of Coquerel Calvados is carbon negative by six pounds.

Cider apples are known for capturing the most CO2 from the atmosphere. The Coquerel distillery uses at least 40 different types of apples and pears from the four families (bitter, bittersweet, tart, sweet). They are sourced from 200 farmers just a few miles from the distillery. Also, irrigation in the orchard is prohibited.

The fruits are then sorted, washed, crushed, and pressed in the estate’s cidery to get apple juice, which is left for natural fermentation for a minimum of 28 days to become cider. During all this fermentation process, the addition of water, sugar, yeast, colorant, or aroma is strictly prohibited.

Then, when the cider aromas get concentrated, the distillation on the lees starts. At Coquerel, cider is transformed into a clear, fresh, and fruity eau-de-vie is made in three traditional small artisanal Calvados copper stills. Once again, no water is added to the still to cool down the vapors. They’re cooled down by the fresh cider, which will then be distilled.

Regarding aging, by entering contact with fine French oak barrels, young Calvados round off their education, gaining in structure and complexity. No addition of boisé, caramel, or sugar allowed during the aging process at Coquerel. Coquerel also uses some old Calvados barrels kept for an average of 10 to 30 years. These regenerated barrels from France exclusively and second use barrels previously contained rum, cognac, or fortified wines (mostly from France or Portugal).

Their collection consists of a VS and VSOP (praised by bartenders for cocktails), an XO, four years old finished in ex-Willett Bourbon casks, 15-years-old triple cask (ex-Cognac and Armagnac), two single casks (24 and 30 years), and three vintages (1973, 1972, 1956). Coquerel is also introducing a new Pommeau and a non-aged eau-de-vie de cidre in the United States market in 2024.

MIX IT UP CELEBRITY SIPS

A COCKTAIL OVERFLOWING WITH TIMELESS SOPHISTICATION AND STYLE IS A MATCH MADE IN HOLLYWOOD HEAVEN FOR THESE MARTINI-LOVING CELEBS. CHEERS TO THESE STARS AND THEIR DRINK OF CHOICE, THE MARTINI.

MEGAN FOX

“It’s like when you’re 16 and order a Martini, and the waiter says, ‘Do you think I’m stupid?’ charismatic Fox once quipped about people grasping that she’s old enough to be married.

GEORGE CLOONEY

“I bought a piano once because I had the dream of playing As Time Goes By, as some girl’s leaning on it drinking a Martini,” laughed the Hollywood heartthrob about an image he once had that inevitably did not work out, “I can’t

ERIC STOLTZ

“If Plato is a fine red wine, then Aristotle is a Dry Martini;” the Pulp Fiction actor invites fans to savor life’s complexities.

ROBERT DE NIRO

“I have either a Cucumber Martini, Gin Martini, or Vodka Martini. That’s it. Simple.”

LAKE BELL

“A woman needs her privacy while drinking a dirty Belvedere Martini on the rocks with a splash of Tabasco.” We couldn’t agree more.

MARIA MENOUNOS

SEAN CONNERY

A Martini—shaken, not stirred. Iconic James Bond actor Connery made the phrase famous in the Bond film series.

“I think people think we’re all sipping Martinis by the pool,” the beautiful actress and author once joked about how glamorous lifestyles can be deceiving.

The Chilcano

FISH STEW NEVER TASTED BETTER

By Lanee Lee

Do you drink to cure a hangover? Although counterintuitive, you’re not alone. Across the globe, hair-of-the-dog cures—like Canada’s Bloody Caesar— are ‘prescribed’ by friends, family members, and even medical professionals. In fact, the “like cures like” theory can be traced all the way back to Hippocrates’ era, nearly 2,500 years ago. So, there must be some wisdom in it.

In Peru, the hair-of-the-dog cocktail is the Chilcano, which is loosely translated to ‘fish stew’. With its lemon-forward flavor and fish bone broth, the stew version of Chilcano is also a Peruvian remedy for hangovers. The cocktail version of Chilcano is pisco (an unaged brandy and Peru’s national spirit), ginger beer, and lime served over rocks in a high ball glass.

“Those Italians knew what they were doing, but the true inspiration lies in the exceptional limes from Peru. The limón sutil (key lime) gives the Chilcano it’s balance and punch.”

— ADAM WEINTRAUB, OWNER OF THREE MUSEUM OF PISCO BARS IN PERU AND FOUNDER OF PATRIMONIO, A NEW BRAND OF PISCO AVAILABLE IN THE SUMMER 2024.

The Chilcano

INGREDIENTS

2 oz. Barsol Pisco

½ oz. lime juice, freshly squeezed Ginger ale, chilled to top 2 drops Angostura bitters Lime twist (for garnish)

PREPARATION

Fill highball glass with ice, add pisco, and lime juice. Top with ginger ale and add drops of bitters. Garnish with lime twist.

The drink’s origin can be traced to a single culture versus a single cocktail slinger. In the mid-1800s, Italians began fleeing their home country due to dire poverty. Some started a new life in Peru. Used to drinking Buongiornos (or Good Mornings), a mixture of grappa—Italy’s brandy—and ginger ale, Italian immigrants are credited for inspiring the Chilcano. Ask Italian-Peruvian locals today about the Chilcano, and they will probably have a few memories to share of their grandparents and great-grandparents drinking a Chilcano.

You may or may not be able to get this lime varietal in the States. But now you have a reason to travel to Peru. You’re welcome. While there, go to Weintraub’s Museum of Pisco for a Chilcano tasting, in Lima, Cusco and Arequipa. The tasting includes four versions of house-made ginger syrup and infused piscos, plus there’s a DIY session where you can add the amount of pisco, Peruvian lime juice, and ginger ale that suits your style.

Like Mezcal, variations of Peru’s national spirit are endless depending on the grape or blend of grapes used to make the pisco. Again, like the different agave varietals distilled to make mezcal, each grape varietal lends a very different flavor profile. Which is the best type of pisco to use in the Chilcano?

“If you ask a proper pisquero, you should use the Torontel varietal of pisco, which has an excellent fruit and flower nose to it, giving a great floral component to the ginger and lime,” explains Weintaub. “A wellmade Acholado, or blended varietal, also can be a great balanced and nuanced pisco for the Chilcano. My best answer, though, is … whichever pisco you have closest!”

Speaking of pisco on hand, pick up a bottle if it’s not a regular player on your bar cart. The versatility of this all-star mixer is a pure pleasure to play with in many tried-and-true cocktails, like a Martini, Manhattan, Margarita and more. Once your bar is stocked with pisco, try making the cure-all Chilcano. You’ll soon discover why locals prefer them, almost more than their beloved Pisco Sour.

ADVANCED MIXOLOGY IN THE KNOW

MARTINI WEEK

RAISE A GLASS TO COMMUNITY

In the heart of San Francisco, Martini Week emerged from the collective spirit of those who believe in community building. What began as a humble tribute to the birthplace of both Junipero Gin and the Martini, has blossomed into a nationwide celebration spanning cities like Oakland, Sacramento, Chicago, Atlanta, Nashville, Brooklyn, and Milwaukee.

Martini Week isn’t just about cocktails, it’s about making a difference in the communities it touches. The celebration brings Martini enthusiasts together in lending support to local organizations. Participating bars and restaurants can showcase their creativity by crafting unique Martini recipes encouraging bold choices and celebrating individuality. For every Martini sold, Junipero will donate $2 to the Sisters of Perpetual Indulgence and other likeminded local organizations.

The timeless allure of the Martini lies in its simplicity and sophistication. With origins traced back to the mid-1800s Gold Rush in Northern California, the Martini’s prevalence and adaptability have made it an enduring icon of cocktail culture worldwide.

Yes, the Martini’s popularity is something to be admired. Indeed, every bar offers a Martini of some

sort, but its versatility is its most endearing quality. Beyond liking a Martini dry, dirty, shaken, stirred, with a twist or olives, bartenders find the Martini to be a type of cocktail-making template offering infinite variations. With the slightest ingredient change, a brand-new drink is created.

During Martini Week, participating bars and restaurants showcase their creativity with over a hundred variations on the classic cocktail. “Junipero had over 115 partner bars and restaurants last year and 115 variations. Each partner account truly took the challenge to craft their own unique Martini to heart,” says Page. “We saw classic variations of the Martini like Reverse Martinis, Turf Clubs, Martinezes and Vespers as well as interesting (and tasty) riffs like a Plaid Tuxedo, which incorporates sherry, scotch, and maraschino in addition to Junipero Gin. Creativity is the name of the game with Martini Week, and it is always fun to see what our partners come up with to help us celebrate!”

As glasses are raised and communities come together, Martini Week stands as a testament to the enduring power of cocktails that inspire connection, creativity, and change.

“Martini Week is inspired by raising a glass and building community. As a symbol of San Francisco’s eccentricity and Junipero’s pioneering spirit, Martini Week embodies the freedom to enjoy Martinis in any preferred style, reflecting the diverse tastes of its host cities.”

— PAGE STOUP, SENIOR BRAND MANAGER, HOTALING AND CO.

Martini Week is May 20th - May 26th, 2024. To participate, visit juniperogin.com/martiniweek

GET READY TO

Craft the Fun BARTENDERS,

DEEP EDDY VODKA INVITES BARTENDERS TO ENTER ITS SECOND ANNUAL CRAFT THE FUN COCKTAIL COMPETITION

Deep Eddy Vodka, the brand known for carefree good times and incredible quality is excited to announce the Second Annual Craft the Fun Cocktail Challenge! The craft cocktail renaissance raised the standards of technique and ingredients

for cocktail making and Deep Eddy is back to take it to the next level. The Challenge has produced innovations, talents, and recipes that have elevated the industry, and this is an opportunity for YOU to shine and let your most colorful cocktail flag fly.

Round 1 of the competition opens May 1st, 2024 for entry! Submit your Deep Eddy Vodka cocktail recipe and photo online and select one of the five following regional locations. All entries must be submitted by June 1st, 2024 at 11:59 PM ET and full details for entry are found online at chilledmagazine.com/craftthefun.

Regional locations:

• Dallas, TX - 7/8/24

• ATLanta, GA - 7/15/24

• Chicago, IL - 8/5/24

• Boston, MA - 8/12/24

• San Diego, CA - 8/19/24

At Deep Eddy Vodka, we believe that you can be serious about your craft without taking it too seriously. We know that without a sense of fun, no amount of technique will make a cocktail delicious. We welcome anyone who wants to hone their craft and participate in an exciting competition that is equal parts delicious, innovating and fun.

Once submitted, chosen entrants will be contacted to participate in Round 2 of the competition at one of the regional locations. Prizes for regional winners include $1000 and an all-expense paid trip to Austin, Texas for the Craft the Fun finals in the home of Deep Eddy VodkaAustin, Texas from September 15 – 18! Regional runners-up receive $500 and those who place 3rd through 6th also receive $100 for participation.

Deep Eddy has always been about one, simple thing – real. And real still defines everything we do today. Our devotion to using highquality ingredients, including real fruit juice, pure cane sugar, and organic tea leaves, sets our vodka apart. We go through a rigorous and labor-intensive distillation and filtration process and proprietary reverse osmosis system that creates the purest of water for an unbelievably smooth taste, without the bite. Every bottle represents the hard work, craftsmanship and passion of our dedicated people. That’s the Deep Eddy difference.

ADVANCED MIXOLOGY THAT'S THE SPIRIT

A Bright Future

FROM THE CHALLENGES COME TRULY UNIQUE RHUM ON THE ISLAND OF MARTINIQUE

By Michael Tulipan

An overseas Department of France, the island of Martinique is well known for its rhum agricoles thanks to the world’s only currently existing rum AOC (Appelation d’Origine Controlee designation), ensuring a high-quality product that continues to gain favor with American drinks aficionados.

The history of two brands now being introduced to the United States market, Dillon and Depaz, reflects both the challenges and the rewards of making rhum on a Caribbean Island marked by volcanic eruptions, violent storms, and colonial era wars. But the perseverance of a handful of entrepreneurs has brought a truly unique spirit to the market despite all the adversity.

Volcano Mount Pelée looms over the northern stretch of the island, its slopes fertile but ever dangerous. The Depaz family farmed on these slopes as far back as 1651, producing sugar cane and then distilled spirits

as the town of Saint-Pierre became the largest rum port in the world. It all came crashing down in the catastrophic eruption of 1902 that killed every person in the town, including the Depaz family then living there. Only Victor Depaz, away studying in Bordeaux, survived and returned years later to rebuild the family home and launch a new distillery.

Rhum Dillon originates in the endless wars of the 18th century, as the Dillon Regiment fought the English on behalf of the French kings. While quartered in Martinique, Arthur Dillon fell in love and married. Years later, the mayor of the ill-fated town of Saint-Pierre bought the Dillon house and sugarcane farm. A cycle of bankruptcy, re-birth, and mother nature ensued until 1922 when an explosion of gunpowder nearly destroyed the entire distillery. It was finally rebuilt in 1928 and stands today, just shy of its hundredth birthday, still bearing the name of Mr. Dillon.

Thanks to the Rhums Agricoles de la Martinique AOC, which is also used not only in wine but also Cognac, Calvados and Armagnac, you can be assured a baseline level of quality for these rhums. Unlike much rum produced elsewhere in the Caribbean, the AOC requires rhum to be made of 100% pure sugar cane juice, not molasses. The parameters also touch on everything from harvest yield limits to fermentation taking less than 72 hours to how distillation occurs.

Rhum Blanc must be rested for a minimum of three months, while Rhums “élevés sous bois” must be rested in oak barrels for at least 12 months, and Vieux Rhums are aged in oak a minimum of three years.

Jean-François Bonneté, CoFounder and President-CEO of distributor BCI, says of the resulting rhums, “You will find in Depaz and Dillon the grassy and earthy identity that will bring a very

unique and interesting character to cocktails.” He recommends switching out mezcal or tequila with a rhum agricole for a more earthy take on a Daiquiri or Mojito. Aged rhums from Depaz draw depth of flavor from the volcanic terroir, bringing new life to tiki drinks and traditional whiskeyforward drinks like the Manhattan or Boulevardier.

Although rhums agricole only account for about 2% of the

world’s rum production, these unique labels are currently driving new interest in the category. “We see it as we are launching Depaz and Dillon nationwide,” says Bonneté. “Many bartenders and rum enthusiasts already know the two brands and are very excited to know they are now going to be available in the United States market.” As the rollout continues, keep an eye out for some wonderfully complex casks and vintages from Depaz.

A foundation of flavor

THE HOUSE OF ANGOSTURA CELEBRATES ITS CENTURIES-LONG ANNIVERSARY

By Michael Tulipan

The House of Angostura celebrates 200 years of excellence this year. The brand’s history dates to 1824 when Dr. Johann Siegert first created Angostura Aromatic Bitters as a health aid to treat stomach ailments. Given the bitterness, many added it to fruit juices to mask the effect, but it turned out that Angostura enhances flavor. Today, you will find Angostura Bitters in virtually every bar in the world, a true testament to a unique recipe that has stood the test of time. But did you know they also make excellent premium rums?

Rum has always been central to the bitters, with a raw, unaged rum used to leach the effective ingredients from a recipe that remains secret to this day. With Dr. Siegert’s passing and a worsening situation in Venezuela in 1875, his sons moved the business offshore to Trinidad, where they have been headquartered ever since.

Carlos Siegert felt with the move that the company should enter the alcohol beverage market, first with an infused alcohol and then a four-year-old rum. Then, in 1947, the company built its distillery to ensure consistent quality in its rums. One of its first successes, Old Oak, became so popular that Angostura rum revenues surpassed that of the bitters and remain that way even today.

Today, the Angostura portfolio rums have at their foundation an extensive stock of aged rums, up to 80,000 casks, from which they can create premium blends.

The House of Angostura is a one-stop shop for rums and bitters as it allows bartenders to create a wide range of cocktails. The versatility of our rums is very special and unique.

— JOHN GEORGES, MASTER DISTILLER

Angostura five-year-old has been distilled through a five-column continuous still and then aged in exbourbon barrels. The seven-year-old includes light, medium, and heavy rums, which are aged separately before being blended. The blend then goes through additional aging to marry the flavors. Both are true age stated rums, which is unique in the world of rum.

A pair of other rums pay homage to history, from the Angostura 1919, which takes cues from the heritage of the Portuguese Fernandes family, whose distillery was purchased in 1975. Angostura 1824 is designed to be a sipper. Angostura 1824 is a super-premium rum aged for a minimum of 12-years and blended with some of the finest rums in Angostura’s library.

The rums have been fashioned to pair with Angostura bitters and have a range of flavor and aroma profiles. “Our full range offers bartenders the opportunity to explore their creativity as our flavor expressions are tailored to many classic rum cocktails,” says Raymond Edwards, Chief Brand Educator. “The mixability and versatility of the range also allow bartenders to create a wider range of modern and contemporary rum cocktails.”

During the 200th anniversary, you can look for celebration events during Bar Convent Brooklyn in June and Tales of the Cocktail in New Orleans, as well as a Global Cocktail Challenge later this year.

Raising the Bar

By Lennie Omalza

FLOR DE CAÑA IS THE WORLD’S FIRST CARBON NEUTRAL AND FAIR TRADE CERTIFIED SPIRIT

The Spanish word “flor de caña” translates to “sugarcane flower” in English, but it means much more than that to Nicaragua and to those who work in the world of spirits.

Five miles from the San Cristóbal volcano in Central America’s largest country, the Flor de Caña distillery has been in operation for more than 130 years. The rum it produces is exceptionally smooth, thanks in part to the country’s tallest and most active volcano.

Flor de Caña’s rum is grown in volcanic soil, receiving constant fertilization from the ashes expelled by San Cristóbal. The volcanic water, enriched by minerals, helps the plants grow. And the volcanic climate itself, with its high temperatures, contribute to the evaporation rate of the rum. This fosters a more

intense and dynamic interaction between the barrel and the spirit.

The rum is aged naturally, without any artificial ingredients. It is produced with three elements: bourbon barrels, five-time distillation, and time. Every expression is also sugar-free and boasts natural aromas, flavors, and colors. Flor de Caña rums are aged between four and 25 years, and the company— which operates completely on renewable energy—is known for producing the world’s first carbon neutral and fair trade certified spirit.

But what makes Flor de Caña especially unique is that it does more than produce sustainable rum; it promotes a sustainable community. Since 1913, there has been an on-premise school providing free education to the children of employees. In 1958, the company hospital began offering free medical services to both employees and their families.

Flor de Caña also began reforestation efforts in 2005 and made their mission international in 2021, launching a global reforestation campaign to ensure a greener future for generations to come. At the time, the company announced a pledge to plant one million trees by 2025—but it has since surpassed that goal

and continues to both plant trees and raise funds for the cause.

To raise awareness about sustainability within the bartending community, Flor de Caña hosts an annual Sustainable Cocktail Challenge. After coming out on top in regional competitions, bartenders from around the globe go head-to-head in Nicaragua, vying for the title of “World’s Most Sustainable Bartender.”

Offerings like this competition and its on-site school and hospital show how Flor de Caña is continuing to raise the sustainability bar, one bottle at a time.

The Power of Two

DOS MADERAS RUM BRINGS TOGETHER THE NEW AND OLD WORLD

By Michael Tulipan

Dos Maderas has become a key player in the premium rum category thanks to their innovative use of sherry casks in the rum aging process. These rums offer unique flavor profiles, impressive sippability and add layers of flavor to cocktails.

As the largest European bodega under a single roof with over 60,000 American oak casks for aging, Williams & Humbert relies on a centuries-old tradition of production, blending and maturation of sherries and brandy. For its line of rums, the company chose the name Dos Maderas, which means “two woods” in Spanish, to reflect the use of bourbon casks in the Caribbean and sherry casks in Spain.

“SHERRY CASKS HAVE ALWAYS PLAYED A VERY IMPORTANT ROLE IN THE AGING OF SPIRITS. WE WANTED TO PIONEER THE AGING OF RUM IN SHERRY CASKS USING THE UNIQUE METHOD OF THE SOLERA & CRIADERA SYSTEM.”

— RAFAEL RODRIGUEZ, DIRECTOR OF US SALES, BODEGAS WILLIAMS & HUMBERT

Distilled from sugarcane in Guyana and Barbados, Dos Maderas rums age for five years after distillation in ex-bourbon casks before traveling to Jerez, Spain to see an additional maturation in American Oak barrels previously holding the very old sherries Palo Cortado

Dos Cortados 20-year-old and Pedro Ximénez Don Guido 20-year-old. Once in Spain, Dos Maderas 5+3 spends an additional three years aging in casks while 5+5 sees an additional five years. The resulting blends show off both the aromatics and flavor profile of sherry wine as well as the characteristic ‘personality’ of Caribbean rums. Additional bottlings include the super-premium Luxus aged for 10 years in the Caribbean and another five in Jerez in 20-year-old PX casks and Selección aged for 10 years and blended with Dos Maderas 5+5.

“Aged rum is soaring right now as the category is getting more refined and polished,” says Dos Maderas Brand Ambassador Chantal Tseng. “More folks who are classic whisky drinkers are finding the nuance and flavor profiles with structure and complexity and at an easier price range.”

Tseng suggests experimenting with rum pours, in cocktails, and for food pairings. “All our rums are consistently well aged, laden with roast nuts, baking spices, honey, treacle, toast, dried fruits, coffee, cacao bean and other classic sherry expressions,” she says. These flavor expressions offer flexibility to pair with a wide variety of dishes and cuisines.

Thanks to premium rum brands, the rum category is experiencing strong growth. With a spirit of innovation Dos Maderas continues to lead the way.

SHAKING AND STIRRING LAUNCHES

BALCONES

MIRADOR ECLIPSE

AMERICAN SINGLE MALT

Drawing inspiration from the exquisite and uncontrollable nature of eclipses, Balcones embarked on a quest to capture the essence of this celestial event in a bottle. Mirador Eclipse represents the latest experimentation in the distillery’s innovative whiskymaking approach. By introducing two strains of yeast—a red wine and a rosé yeast—alongside the house malt whisky yeast, Balcones’ artisans have unlocked a symphony of soft, blush red berries, and fruits-of-the-forest notes rarely seen in single malts.

NEAT OR ON THE ROCKS

Photo by Miguel Buencamino

@holycityhandcraft

INGREDIENTS

1 ½ oz Balcones Mirador Eclipse Ice (optional)

PREPARATION

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

OLE SMOKY TENNESSEE

STRAIGHT BOURBON WHISKEY

True to Tennessee tradition, this highquality whiskey, barrel-aged for four years expands Ole Smoky’s premium, straight whiskey offerings. The liquid is full-bodied and smooth for sipping, with subtle notes of smoke, char, and caramel. “We’re pleased to offer consumers, who may have first tasted a flavored whiskey in one of our distilleries, an accessibly priced, highquality Tennessee Straight Bourbon Whiskey option from Ole Smoky,” says Robert Hall, CEO of Ole Smoky Distillery.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Ole Smoky Tennessee Straight Bourbon Whiskey Ice (optional)

PREPARATION

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

INDIGO’S HOUR

Drawing inspiration from metamorphosis, the newest bourbon from Orphan Barrel embraces evolution of flavor and craft over this with this rare, limited-edition straight bourbon whiskey, barrel-aged 18-years. Like the lifecycle of a butterfly, the bourbon evolves from barrel to bottle with meticulous care and attention to detail.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Indigo’s Hour Whiskey Ice (optional)

PREPARATION

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

99 PROOF EZRA BROOKS PORT CASK FINISH

Finished in port casks, 99 Proof Ezra Brooks whiskey is aged the oldfashioned way and distilled using the highest quality ingredients. With hints of vanilla, tobacco, and leather on the nose, and sweet fruit and dark chocolate on the palate, the bottle adds additional flavor to its already bold 99-proof bourbon.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. 99 Proof Ezra Brooks Ice (optional)

PREPARATION

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

LOST IRISH WHISKEY

Aiming to modernize the category and offer whiskey that travels beyond the borders of Ireland, Lost Irish uses casks sourced from six continents to reflect the unmatched exploration of the Irish. They use all three styles of Irish Whiskey at once: grain for sweetness, malt for fruitiness, and pot still for spice and cream. The beautiful blend balances flavor and complexity perfectly.

CUSTOM MAID

INGREDIENTS

2 oz. Lost Irish Whiskey

½ oz. St-Germain

2-.25-inch slices of cucumber

¾ oz. fresh lemon juice

¾ oz. simple syrup

PREPARATION

In a shaker, muddle the cucumber slices. Add remaining ingredients and fill shaker with ice. Shake vigorously, and fine strain into a chilled rocks glass filled with ice. Garnish with a cucumber slice.

TEMPLETON FORTITUDE BOURBON

The launch of Templeton FORTITUDE Bourbon marks Templeton’s pivotal evolution from independent bottler to distiller. The 92-proof / 46% ABV liquid delivers a distinctive flavor profile bursting with complexity through a unique mash bill consisting of 55% corn, 40% rye, and 5% malted barley. Rich, full flavors of rye and spice are harmoniously blended with butterscotch and zesty citrus, followed by an enduring warm finish of spicy oak notes and caramel popcorn.

BOURBON SOUR

INGREDIENTS

2 oz. Templeton FORTITUDE Bourbon

¾ oz. fresh lemon juice

½ oz. simple syrup Angostura bitters

PREPARATION

Combine ingredients in shaker halffilled with ice, shake well, then strain the mixture into a glass over ice. Garnish with Angostura bitters.

yonezawa family, distillers since 1917

Akashi city - Hyogo product of japan @hatozakiwhisky

In the world of cocktails, where artistry meets taste, and creativity flows as freely as the spirits that are mixed, there exists an interplay of ingredients. In a perfect world they’ll set liquid poetry in motion, where every libation is a sonnet, every sip a stanza, every recipe a masterpiece. Each ingredient plays a role in the narrative, to which bartenders wax poetic about their creations.

This issue of Chilled is a symphony of dark spirits, an ode to the latest in premium rums, aged tequila, and a deep-rooted look into the new

apple of every bartender’s eye - Calvados. This versatile spirit has their creative juices flowing and is inspiring epic concoctions that dance in the glass.

Our cover personality Dave Stewart, acclaimed musician with the legendary band Eurythmics, was so inspired by a bartender’s artistry creating a Martini, that he wrote a poem about it. The poem is now immortalized on every bottle of his Poetry Vodka. So, cheers to mixing art and taste, where every cocktail is a treasure to be remembered.

in a

POETRY GLASS

SWEET DREAMS ARE MADE OF VODKA MARTINIS FOR DAVE STEWART AND POETRY VODKA

By Victoria CeCe

Vodka Martinis are it! You heard that right. While the traditionalists scream for gin, Poetry Spirits is here to vindicate vodka from its generic past and remind us that it can be poetry in a glass.

“I think vodka is one of the neglected spirits today,” says co-founder Johan Holgersson. “Vodka is still, from the consumers’ perspective, seen as a generic ‘get me there’ kind of alcohol.”

Poetry Spirits wants to get us somewhere, that’s for sure. Theirs is a ticket to explore vodka, the Martini, and even more so, creativity.

And this goes beyond the bar.

“Poetry Spirits is a double entendre. It’s the name of our company, but also how I invoke melodies and lyrics from a spirit world,” says co-founder Dave Stewart, acclaimed musician and onehalf of the legendary band Eurythmics.

“Halfway through one Vodka Martini allows the space to widen between my thoughts and let ‘the spirits’ in.”

A die-hard Dry Martini lover, Stewart conjured Poetry Spirits at the long bar of La Coupole back in 1983.

Picture it: a cozy evening in Paris at the bustling brasserie La Coupole. The energy, the lights, and the bartenders in black bowties fit a dreamy scene, much like one from the movies that make us think of Martinis.

Enter Stewart, a young musician who knows only a lick of French, recalling where it all began. “I asked the barman to suggest a drink. I had no idea what to order. He made a great ritual out of making me a drink.” Stewart explains.

“I watched as he poured vermouth into the glass and then threw it out. Then he got ice in a shaker, poured vodka, and vigorously shook it with a very serious stance. He handed me a very tiny Martini glass with one olive on a stick and poured the drink in with the look of a surgeon in the midst of a heart operation.”

The bartender’s artistry flowed into the Martini glass as a small but mighty elixir. It possessed Stewart. Halfway through the drink, he was struck with a creative high that birthed a poem he wrote there at the bar. A poem that is now on every Poetry Vodka bottle.

Today, everyone can have such poetry in a glass, thanks to the partnership of Stewart and Holgersson. The two met by chance a couple of years ago and connected immediately. Even though they live mostly on different continents, they share the same spiritual approach to the brand.

“Rather than being very scientific in our process, we go with experience and intuition,” says Holgersson. “We have always seen our brand and vodka as an open invitation to connect and explore.”

The vodka behind the bottle, six times distilled by a third-generation family-run Polish distillery, its poem, and its snazzy label, featuring Stewart’s trademark fedora, connect as poetry in motion through the collaboration between Holgersson, Daniel Undhammar, founder of Edgewater Spirits, global marketing agency for the brand and Stewart himself.

Seizing the chances that life gives us, like the creativity that brews after a few sips of an excellent Martini, is the soul of Poetry Spirits. A Martini is sacred in its execution and its essence. As Holgersson describes perfectly, it’s a “no-nonsense drink.” Just like a good song, a Martini needs to be smooth, strong, and made with (and conjure up) quality spirits.

“I have my one extra Dry Martini every evening around 7:30 pm, and halfway through, often the muse takes me, and a flood of words or melodies come to me,” shares Stewart.

Will a Poetry Vodka Martini turn you into a critically acclaimed songwriter and musician? We can’t make any promises. We can tell you that any preconceived notions about vodka and Vodka Martinis are about to change.

Cocktail photos by Christopher Alexander

SO, WE HAVE ONE QUESTION — WOULD YOU LIKE YOUR POETRY

DRY OR DIRTY?

DAVE STEWART IS LETTING THE SPIRITS IN

WHAT WILL BE YOUR BIGGEST TAKEAWAY FROM THIS EXPERIENCE?

Launching a brand like Poetry takes a lot of time and effort, and it involves many moving parts to get it to market. You have to believe in your product, which I do, and enjoy spreading the word.

HOW DOES CO-FOUNDING A VODKA BRAND COMPARE TO CREATING AWARD-WINNING HIT ALBUMS?

In some ways, it’s similar in as much as you start with nothing but your imagination, then through creativity and ingenuity, you start to build something and watch it take shape, like songwriting. The kernel of the idea needs to be strong, and you must love it and stay true to it for other people to feel something.

WHAT ARE SOME OF YOUR FAVORITE COCKTAILS TO DRINK WITH POETRY?

I personally don’t drink a mix of cocktails. I have plenty of friends that do. I’m very much a routineer, and an Extra Dry Vodka Martini served ice cold with three olives is my go-to, but on occasion and when badly needed, I partake of one Espresso Martini.

HAVE YOU ALWAYS BEEN A VODKA FAN? MARTINI FAN? TELL US WHY.

I was never keen on beer or lager, but for a brief period, I drank Scotch and Coke only because I was signed to Elton John’s record label at 18-years-old and everyone around him seemed to drink that at the time. Thinking back, it seems an odd mix, but at the time, I thought it tasted exotic. Being from a Northern beer-drinking town in England, I was now in London making records signed to a label and Island Music Publishing. Everything seemed slightly unreal.

WE HEAR THERE'S AN INTERESTING STORY BEHIND YOUR COVER PHOTO. TELL US MORE.

Yes, it is an amazing story. It was taken in Stevie Nick’s Garden while Stevie was getting ready and I had ordered a white horse for her.

GIVE BEVERAGES BOOST your a

MONIN’S BOOSTS ADDS A DOSE OF GOODNESS TO EVERYTHING FROM MARTINIS TO MOCKTAILS.

By Victoria CeCe

THE BEST GARNISH FOR COCKTAILS IN 2024? IT JUST MIGHT BE ENERGY.

With spring here and summer sneaking up around the corner we are right on time to get ahead of our health. The latest secret to keeping bar guests extra hydrated, Monin Beverage Boosts is an innovative solution to adding more energy to every cocktail.

“Monin Beverage Boosts are the ultimate functional solution for any drink. Whether customers are seeking immune system support, clean caffeine, or better ways to hydrate, Monin Beverage Boosts are a quick, convenient way to meet their needs,” says Sabrina Godfrey, Director of Marketing Communications for Monin.

The three new boosts keep it simple with straightforward ingredients. Each bottle is "clean label" or transparent about every ingredient and nutrition fact on the label. So, what will you find? A drink supplement free of added sugars, artificial sweeteners, and artificial flavors.

And don’t worry about them affecting the flavor of your favorite drinks. Monin’s Hydration Boost is as clear as vodka, and its concentrated source of electrolytes sneaks into cocktails without changing a thing. “With its minimal flavor profile, it’s an attractive hydrating ingredient to incorporate into alcoholic beverages without noticeably changing their flavor profile,” says Godfrey.

With this adaptability comes a world of options behind the bar with Monin Beverage Boosts. Working in hot and cold beverages, they can ease into bar programs seasonality too.

“One

great quality of our Beverage Boosts is their versatility. They can be used behind the bar in everything from espresso Martinis and Margaritas to spritzes and mocktails,” adds Godfrey. “Monin Beverage Boosts integrate seamlessly into any beverage, hot or cold, giving bartenders endless options for creativity and customization.”

— SABRINA GODFREY, DIRECTOR OF MARKETING COMMUNICATIONS

FOR MONIN

We see this customization through the three unique bottles that move beyond hydration.

Speaking of espresso martinis, Monin’s Energy Boost brings us a clean caffeine alternative to liven up one of our favorite drinks. Energy Boost is a potion of vitality with its masterful mix of ingredients: guarana, green coffee extract, ginseng, and even the mighty ashwagandha, known for its ability to fight anxiety and strengthen our stamina.

For those bar guests who love a spritz (or something a little fruitier), you can slip in a good dose of vitamin C, vitamin D, vitamin B3, zinc, and elderberry into something fizzy with Monin’s Total Immunity Boost. What do we envision? A beach-inspired spritz, the perfect post-work relaxer on a gorgeous sunny day. The experiments are endless when it comes to Monin Beverage Boosts, and we will leave the creativity up to you.

So, will there be more boosts to come? Monin keeps us on our toes and reminds us that the ball is in the bar guests' court. “What’s next? Time will tell. We are always evolving to meet consumers’ changing health and lifestyle choices and to provide our customers with solutions that will set their menus apart,” says Godfrey.

As the Spring sun gets stronger, hinting at the hot summer to come, we can’t help but think of all the ways to make the perfect Margarita with an extra dose of energy, of course.

Adding Some 'Shine to Everything We Sip

OLE SMOKY DISTILLERY CONTINUES TO CRAFT MOONSHINE INFUSIONS WITH FRUIT, VEGGIES, JUICES, AND MORE

By Victoria CeCe

Moonshine isn’t just for sipping or shooting. It’s also for eating. You heard that right. Ole Smoky is pioneering fruit and veggie infusions to shake up your bar menu. But, for Ole Smoky, infusions aren't anything new.

“It was very common for moonshiners to flavor their finished spirit with fruits, juices, herbs, or whatever was locally available,” says Mason Engstrom, VP of On Premise. Since the beginning of moonshine, taking us back to the American Prohibition Era roughly a hundred years ago, natural infusions were already happening.

Channeling this history into a jar isn’t all that simple. It takes a lot of time, analysis, and experimentation to understand what fruit will shine in an infusion. “It’s not as easy as throwing some fruit in a jar of moonshine,” says Engstrom.

And this also goes for Ole Smoky’s moonshine because, despite the misconception, moonshine is more than just some boozy, unrefined spirit. “A lot of people have the wrong image of moonshine. They think it needs to be a very high-proof, rough-to-drink product. But traditionally, the best moonshiners were excellent craft distillers who make a high-quality, handcrafted spirit.”

This history and craftsmanship birthed an exciting future of infused moonshine, like Ole Smoky’s Moonshine Cherries, which make quite the eye-catching shot at a party.

The future, though, is not only fruit for Ole Smoky. In 2019, the distillery debuted Moonshine Pickles, crisp dill spears soaked in its signature White Lightnin’ moonshine.

Tropical Sunrise

INGREDIENTS

2 oz. Ole Smoky® Moonshine Pineapples with Pina Colada

2 oz. Orange Juice

2 oz. Pineapple Juice

Grenadine Drizzle (for garnish) (optional)

PREPARATION

Combine ingredients in cocktail glass. Garnish with an Ole Smoky Moonshine Pineapple and Moonshine Cherry. Shine Responsibly.

The love for these pickles flooded in fast, not just because many people love a good pickle shot, but also because of how fun it is to eat your moonshine.

Whether it's a garnish on a Bloody Mary or a little treat on the side of your burger, Ole Smoky Moonshine pickles open a world of edible spirit indulgence. They get our creativity behind the bar going, giving us ideas to add a little 'shine to our beloved classic cocktails: a Moonshine Pineapple garnish to a Pina Colada or a new Moonshine Cherry kick to an Old Fashioned.

And the more ideas we come up with at the bar, the more innovative releases we receive from Ole Smoky. “We get the ideas for what could be infused from consumer feedback, history, and our distiller’s ideas on what would work,” shares Engstrom.

One innovation—Moonshine Mandarins—was released last year at Ole Smoky's distillery locations with rave reviews. Sweet, succulent mandarin oranges infused with straight shine. We will leave the creativity with these guys up to you. Moonshine Mandarins will likely be coming to the wholesale market in the next year.

With a new way to eat our fruits and veggies, we can’t wait to find all the ways to add some 'shine to everything we sip.

By Michael Tulipan

AHigh Point

Not many spirits can tie their story to the foundation of a country, but Riazul Tequila has a unique connection to the struggle for a free Mexico and founder Iñaki

pays homage to that heritage with his handcrafted Highlands tequila.

RIAZUL TEQUILA OFFERS BARTENDERS A SPIRIT ELEVATED IN QUALITY AND HERITAGE

Orozco

High above Jalisco, at the highest point where agave plants can still thrive, lie the ancestral grounds of Maria Higinia Gomez, high counselor to the leaders of the Mexican rebellion against Spain. After the country gained its independence, she was granted 10,000 acres of land for her service.

Although she gave away the vast majority to fellow revolutionaries, around 250 acres have remained in the family through the generations. Gomez’s great grandson Iñaki Orozco, the current steward of the land, sought and received permission from his relatives to grow agave on the land in the 1990s.

Riazul takes its name from the blue river that flowed through the family’s land, where Iñaki Orozco says “the first agave shoots were planted to create our tequila. This name not only reflects our connection to the land but also evokes a sense of tranquility and authenticity.” This high elevation, cool climate region is famed for its “tierra roja,” a mineral rich volcanic soil that gives rise to a more distinctive, sweeter agave base.

Riazul is crafted from long-maturing 100% blue agave. Tequila purists can try the agave-forward Plata, which is aged in American oak barrels for fifteen days before bottling. The Reposado is aged for nine months in French and American oak barrels, which brings out a subtle complexity.

The Añejo is twice distilled and then aged for two years in French oak. Extra Añejo has been aged for four years, first in American oak for three years and then finished for an additional year in oloroso sherry casks, allowing the tequila to develop opulent, harmonized flavors.

The aged expressions lend themselves to sipping or a premium cocktail, while the sweeter profile of the line allows for distinctive takes on classics. The Plata makes for a great Margarita or Paloma.

Thanks to its rich heritage and uncompromising commitment to quality, Riazul is setting the standard for authentically made tequila. And when you pour a sip, make sure to share the incredible story behind this unique spirit.

“Whether crafting classic cocktails or innovative concoctions, Riazul Tequila offers bartenders a versatile and highquality base to elevate their creations and delight their customers.”

— IÑAKI OROZCO

Aged in Tradition

THE EL LUCHADOR COLLECTION IS A REFLECTION OF CULTURAL HERITAGE AND HIGH STANDARDS

By Victoria CeCe

Bartenders know that there’s a lot of tequila out there. And, finding one made simply and transparently isn’t always so easy.

Pioneering authentic, top-quality tequila has always been the objective for David Ravandi, Tequilero and Founder of El Luchador and 123 Organic Tequila. “Our story is a unique and authentic expression of Mexican culture and heritage,” says Ravandi.

This expression is of not one but two Mexican cultural traditions. Each bottle carries another major Mexican tradition: Lucha libre—a professional wrestling style unique to Mexico, recognized for its fighters or luchadores and their vibrant masks.

The ferocity of these fighters radiates from each bottle, recently refreshed with bold accent colors that snag bar guests' attention as if they were ringside. “The labels really pop from a distance; they're not going to get lost on a back bar,” adds Ravandi.

Yet, the strength of the luchadores is not only in the labels. El Luchador debuted its cask-strength tequila— the distill-proof, a best friend to any tequila-loving mixologist. Its intensity plays well in cocktails and cultivates bartenders' curiosities to get experimental behind the bar. “With demand rising for cask strength tequila, El Luchador Blanco Distill-Proof tequila is a

trending choice with its robust, complex notes of fresh agave, lively citrus, and a slightly smoky saline finish,” shares Ravandi.

But, of course, we aren’t playing favorites here. All four El Luchador tequilas ignite creativity in bartenders with distinguished flavor profiles. The Blanco is fresh and invigorating, with a kick of zesty citrus. The Reposado comes with its balance of bright aromas and rich body, with refined notes of vanilla dancing on your tastebuds. Finally, the Anejo arrives, launching a depth of flavor on the palate, caramelized flavors magnified with glimmers of vanilla bean and citrus.

Whatever creative cocktail you're making, Ravandi sticks to his values with his new tequila: each tequila is additive-free, made only with 100% blue agave grown sustainably at high altitudes and yeast. Nothing else. Unless we’re talking about the innovative aging practices behind El Luchador’s fiery lineup of Anejo and Reposado.

“The El Luchador Collection is crafted by a team that strives to produce tequila of the highest quality,” says Ravandi. “The immense pride they take in the production of El Luchador is a reflection of both their cultural heritage and their incredibly high standards of production at the distillery.”

David Ravandi

Blood MargaritaOrange

INGREDIENTS

2 oz. El Luchador Tequila Blanco

1 oz. Blood Orange Juice

½ oz. Lime Juice

½ oz. Agave Syrup

Blood Orange Wheel (for garnish)

PREPARATION

Add tequila, blood orange juice, lime juice, and agave syrup into a shaker with ice until chilled. Pour and strain into a glass with ice. Garnish with a dried blood orange slice.

Paloma

INGREDIENTS

2 oz. El Luchador Tequila Reposado

¾ oz. Elderflower Liqueur

¾ oz. Grapefruit Juice

¾ oz. Lime Juice

¾ oz. Agave Syrup (1 to 1)

PREPARATION

Add tequila, elderflower liqueur, grapefruit juice, lime juice, and agave syrup into a shaker with ice.

Strain into a glass with ice. Garnish with a lime wedge.

Bloody Maria

INGREDIENTS

2 oz. El Luchador Tequila Blanco

4 oz. Tomato Juice

½ oz. Lime Juice

½ teaspoon Worcestershire Sauce

¼ teaspoon Hot Sauce (or to taste)

Salt and Black pepper

Tajin or Salt Rim

PREPARATION

Coat the rim of your glass with Tajin. Add tequila, tomato juice, lime juice, Worcestershire sauce, hot sauce of your choosing, salt, and black pepper to a shaker and fill with ice. Shake briefly and strain into a glass filled with fresh ice. Garnish with toppings of choice, and enjoy!

Pineapple Tequila Smash

INGREDIENTS

2 oz. El Luchador Tequila Blanco

4 oz. Pineapple Juice

1 oz. Lime Juice

1 oz. Simple Syrup

Pineapple wedge (for garnish)

PREPARATION

Add tequila, pineapple juice, lime juice, and simple syrup to a shaker with ice. Strain and pour in a glass with ice. Garnish with a pineapple wedge and serve.

Tradition is the heart of tequila. And El Luchador is giving us a pure taste of it.

Agave All In

SPIRIT OF GALLO FOSTERS AN IMPRESSIVE COLLECTION OF AGAVE SPIRITS

By Victoria CeCe

Spirit of Gallo has built an impressive collection of tequilas that range from traditional and additive-free to RTDs to ultrapremium aged spirits. Rooted in tradition, each brand tells a unique story while remaining true to what authentic tequila should be.

Camarena uses traditional and modern tequila-making methods to create a smooth spirit that is

ideal for mixing cocktails. At its roots is a heritage that dates back over 250 years with 100% blue weber agave only hand-harvested at peak maturity. The resulting collection is now “the most awarded tequila,” available in silver, reposado, and añejo expressions.

Additive-free has become an important designation of quality in tequila, and family-owned Don

Fulano has developed a following for the “farm to bottle” tequilas crafted by Sergio Mendoza and Enrique Fonseca, the fourth and fifth generations of an agave farming family in Jalisco. Offerings range from traditional blanco, reposado, and añejo to Fuerte, a one-of-a-kind overproof bottling, and Imperial, which is aged for a minimum of five years in French oak and oloroso sherry casks.

With two lines of tequila RTDs, Gallo is also making a strong play for market share in this fastgrowing category. Aimed at the Mexican-American population, the VMC ready-to-drink cocktails were launched in collaboration with Casa Lumbre and boxing world champion Saúl “Canelo” Álvarez. Currently available in Paloma, Margarita, and Jamaica (hibiscus) flavors, VMC is sold in five states with plans to further expand this year.

Another recent launch, High Noon, quickly became a top two tequila RTD and the top tequila-based seltzer SKU. High Noon Tequila Seltzer is made with blanco tequila and real fruit juices like lime, grapefruit, and strawberry. Just as important to millennial and Gen Z customers, High Noon is gluten-free, has no added sugar and is just 100 calories.

Ultra-premium Komos has become known for its aging in French oak wine barrels and aged expressions.

Komos Reposada Rosa ages in French red wine barrels for two months, yielding a rich flavor and color reminiscent of a French rosé. The crystal clear, perfectly smooth Añejo Cristalino ages for a minimum of a year in French white wine barrels before being refined through activated charcoal to remove impurities. The Añejos utilize a combination of barrels, with the Reserva aged a minimum of twelve months in a combination of French wine barrels, bourbon barrels and sherry casks, while Extra Añejo ages at least three years in both French white wine and American whiskey barrels.

— BRANDON LIEB, VICE PRESIDENT MARKETING, SPIRITS “ ”

Komos gives bartenders rich territory for their customers to explore with four uniquely crafted tequilas.

Thanks to the Spirit of Gallo range bartenders have many options for customers. “Whether they're looking for smooth 100% agave tequila at a good price (Camarena), clean, additivefree craft brands (Don Fulano), or something innovative and top shelf (Komos), the range of brands and agave expressions in our portfolio has something for everyone,” says Lieb.

Gallo plans to expand the United States presence for its agave portfolio in 2024 and beyond with exciting new offerings, so stay tuned. As Lieb says, “When it comes to the agave segment, we are all in!”

Live Your Code

CÓDIGO 1530 PRODUCES

AUTHENTIC, SUSTAINABLE SPIRITS MADE FROM A SECRET RECIPE

By Michael Tulipan

Super-premium tequila Código 1530 wants you to “live your code” and let your inner truth shine. The brand upholds this philosophy by producing an authentic, sustainable spirit produced according to a centuriesold, once-secret recipe.

Those in the know in Mexico long knew of “El tequila privado,” made from a secret recipe in Amatitán. Código 1530 co-founder Federico “Fede” Vaughn kept this recipe, privately sharing the tequila with close friends at his home in Cabo San Lucas before deciding to produce it commercially. Along the way, co-founder and partner George Strait, aka the “King of Country Music,” became a huge supporter and even wrote a song about it called “Código.” Today, Vaughn oversees the production process from field to bottle at the distillery.

Etched into the top of the bottle, the Jerusalem Cross symbolizes the region’s heritage as the iconic emblem sits atop the Jalisco coat of arms, which dates to 1530. “Código 1530’s name honors ‘Los Códigos,’ the old-world codes and customs that shaped and remain in Amatitán and the Los Bajos regions,” says Vaughn. “These values are at the core of the proud families who served this tequila in their homes and the artisan distilling family who has been the custodian of this private tequila for generations.”

All the company’s tequilas and mezcals are free of additives, chemicals, sweeteners, and coloring. They are made with only three ingredients—volcanicfiltered spring water, local yeast, and hand-selected lowlands agave.

WE PRIDE OURSELVES IN STRIVING TO MAKE CÓDIGO THE MOST SELECTIVE TEQUILA IN THE WORLD, USING ONLY PERFECT INPUTS AND AGE-OLD SECRET FAMILY PROCESSES.

— CÓDIGO 1530 CO-FOUNDER FEDERICO “FEDE” VAUGHN

“ “

Código 1530 uses about three times the agave as the average tequila. They produce the spirit at their single NOM distillery 1616, the NOM number being the official confirmation of authentic 100% agave tequila. This is not the norm as less than 1% of tequila brands are produced at dedicated distilleries. All the spirits are aged in French white oak wine barrels to introduce elements of wine’s elegance rather than American oak whiskey casks.

Innovation continues to set the brand apart. Código 1530 Extra Añejo is one of the longest-aged in its category, and the company was the first to bring a rosa tequila to market. The more recently introduced Cristalino undergoes a unique production journey that starts with reposado and adds a dash of Extra Añejo to create a complex, unique spirit with a layered flavor profile.

Sustainability is the brand’s core principle and informs every decision made from tending the fields to harvest to bottling. The team reuses and recycles agave fibers as field fertilizer, compost, and mulch, upcycles agave fibers into agave-based products, and plants trees and native flora, including flowering plants, a vital food source for local bats. The bottles are made with recycled glass, and post-consumer paper products are used for packaging. From the quality of its awardwinning tequilas to sustainable practices, Código 1530 truly has a code to live by.

The Future is Agave

CHOPIN’S NEW PORTFOLIO OF AGAVE AWAITS

By Victoria CeCe

The future is agave, and that doesn't mean tequila. A world of agave awaits, and Chopin Imports’ (CIL) expanding portfolio holds the key. Its new portfolio launch brings over 30 agave spirit brands to bartenders' hands in the States.

“The brands we represent are all made the traditional way,” says Chuck Kane’, Chief Operating Officer of Chopin Imports. “We’re focused on working with brands who are truly involved in their product, passionate about quality, and their impact on the environment and communities.”

Agave is at the core of Mexican beverage culture, and this goes way beyond tequila. The country is big, home to many diverse cultures, and regions, with individual beverage histories. “Agave spirit is a wide-open door,” adds Kane’.

Stepping inside, we find a rich myriad of agave-based beverages, each an experience of its own, ready to introduce drinkers to new stories, aromas, and flavor profiles. “Every agave drinker is on a journey, whether it be newly discovering the category or searching out spirits made from different regions or different agave species or even beyond agave, like sotol, for example.”

Many of these beverages have barely even entered American bars, making Chopin Imports’ agave portfolio a ticket to experimentation for our curiosity and creativity. “There is some incredible liquid being made that historically hasn’t made its way to the United States, and it's fun for us to build a portfolio that shows all that Mexico has to offer,” says Kane’.

With these traditional methods comes pureness, embracing agave spirits that are raw and real, free of additives and sneaky ingredients, a primary feature of CIL’s ever-growing portfolio.

“For us, it’s important that people understand the difference between chemicals, colorings, additives, and natural flavors,” explains Kane’. “We want people to feel confident that they are drinking 100% natural products made by some of the best, if not the best, producers in Mexico.”

Diving into the world of agave spirits may be daunting, no matter how experienced you are. There are a lot of agave spirits out there and knowing which are the real deal is often hard to decipher. Kane’ shared one tip to keep in our back pockets: to always ask questions.

“

Don’t ever be afraid to ask questions because the agave community is vast and welcoming with open arms.”

— CHUCK KANE’, CHIEF OPERATING OFFICER OF CHOPIN IMPORTS

I always return to three core questions: Is it made without additives? Is it made using traditional production processes? What sustainability initiatives have they adopted?”

With the quality high and the choices many, CIL’s expansive agave portfolio has our curiosity reeling. What’s to come? Well, Kane’ threw us a real look into the future. “We will launch a 9-Year-Old Destilado de Agave in the coming months and are partnering with some industry legends to create unique barrel finishes.”

Get your bars ready, folks, and ask yourself: Are you ready for all the agave spirits yet to come?

The Return of Competition The Coramino Cup

KEVIN HART AND GRAN CORAMINO® TEQUILA ARE RECOGNIZING THE HUSTLE OF HARD-WORKING BARTENDERS!

If one thing is certain, bartending isn’t a walk in the park. Sure, you need to know how to balance cocktail ratios. But, above all, you must have hustle.

Re-introducing The Coramino Cup -- a bartending competition that’s not focused on mixology, but rather celebrating bartenders’ blood, sweat, and tears behind the bar.

The Coramino Cup recognizes the hard work and hustle that bartenders exhibit every night in highenergy bars and clubs. “Gran Coramino® wants to celebrate and shine a light on an often-overlooked class of bartenders – the hustlers of nightlife, highvolume, quick-turn accounts that often go underappreciated but are known by their peers as the hardest working folks on the floor,” says Wendy Hodges, Chilled Media National Director, Chilled 100 Bartender group.

Gran Coramino® Tequila is an ultra-premium tequila cofounded by world renowned entertainer Kevin Hart and 11th generation tequila-making legend Juan Domingo Beckmann. Together they combined their love for tequila and passion for the hustle to create a set of high-quality, 100% blue agave tequilas that are bred from hard work. The brand belief is that Hard Work Tastes Different and they want everyone to celebrate their successes, both big and small, during their journey.

AND THAT CELEBRATION STARTS WITH THE BARTENDERS.

In 2023, the team launched The Coramino Cup, a competition centered around celebrating nightlife bartenders—those who work high-energy and high-turnover shifts—those who keep the drinks flowing on anyone’s night out.

SCAN TO SUBMIT YOUR ENTRY

Winning this competition has been an incredible journey, I am filled with gratitude for the opportunities it has brought. Working alongside Kevin Hart has been a true joy. Kevin’s dedication to his craft and his ability to connect with audiences have been inspiring. Truly surreal. I am grateful that industry workers are gaining recognition.”

– CHAI LEE, 2023 GRAN CORAMINO® BARTENDER

OF THE YEAR

This year, the team is running it back, with a few new twists. This May, bartenders will be invited to apply by answering a few questions and submitting an action photo to capture their personality behind the bar. Then, a panel of industry experts will select ten to move on to an incredibly exciting round of semi-finalist competitions held in each of the applicant’s respective bars across the country, showcasing each bartender’s hustle through a series of challenges in front of their hometown crowd.

Gran Coramino® knows that hard work recognizes hard work, and the real judge of this is often the customer. “To bring our Gran Coramino enthusiasts into the fun, we’re asking folks to vote on their favorite bartender not selected by the judging panel to advance to the final round of competitions held in Vegas. Think, The Voice,” says Wendy Hodges

Over Labor Day weekend, the six finalists will fly to Vegas to compete in The Coramino Cup hosted by Kevin himself for an opportunity to win $10,000, earn the title of Gran Coramino® Bartender of the Year, and be featured in a subsequent Chilled Magazine issue.

So, how can bartenders set a winning foundation for the competition? The Gran Coramino® team reminds us that The Coramino Cup (and the bartending industry) isn’t only about who knows the most about cocktails or spirits. It’s about the hustle and charisma behind the bar.

“ “

We can’t wait to see if you have what it takes to make it to Las Vegas for the second annual Coramino Cup final. With $10K on the line we know you’ll be bringing your A-game. Good luck and we’ll see you soon!” — KEVIN HART

RECIPES

THE SHAKER & VINE, AN AWARD WINNING SELF-SERVE WINE BAR AND COCKTAIL LOUNGE, OFFERS NEW YORK'S CAPITAL REGION AN INVITING, STYLISH, AND MEMORABLE DINING EXPERIENCE PAIRED WITH BEAUTIFULLY CRAFTED COCKTAILS CREATED BY MASTER MIXOLOGIST AND BAR MANAGER, MARCEL WING. Visit theshakerandvine.com.

THE MANDELA EFFECT

INGREDIENTS

1 oz. Breckenridge Gin

1 oz. Hpnotiq Liqueur

1 oz. Rosemary Syrup

3/4 oz. Lemon Juice

PREPARATION

Shake and serve in a collins glass with spear ice. Top with prosecco. Garnish with a floating sprig of rosemary and a clothes pinned orange peel.

Photos by Castle Photography | castlephotographyinc.com

SAGE ADVICE

INGREDIENTS

2 oz. Hornitos Añejo

1 oz. Blackberry Sage Syrup

3/4 oz. Lime Juice

PREPARATION

Shake and serve in a rocks glass. Garnish with sea salt air and a skewered sage wrapped blackberry.

THE BUTTERFLY EFFECT

Interactive Color Changing

INGREDIENTS

2 oz. Empress Gin

2 oz. Simple Syrup

PREPARATION

Shake and serve in a flute glass. Serve with a shooter with half lemon juice and half prosecco. Garnish with a clothes pinned diamond shaped lemon peel.

MOUNDS BAR MARTINI

INGREDIENTS

2 oz. Shipwreck Vanilla Rum

1 oz. Dubliner Honeycomb

1 1/2 oz. Coco Lopez

1/2 oz. Honey Syrup

PREPARATION

Shake and serve in a coupe glass. Garnish with a chocolate dipped toasted coconut rim and a skewered mini Mounds bar.

Vuolo's Restaurant and Bar

A UNIQUE APPROACH TO THE PERFECT DRINK

By Megan Rider

Joseph Lamonica, Beverage Director at Vuolo’s Restaurant and Bar in Winthrop, MA, identifies as a "Drinkmaker" dedicated to providing exceptional service. He employs various techniques, including milk punching and fat washing, to enhance flavors in cocktails. The philosophy at Vuolo’s centers on consistency, effort, and a unique approach to naming cocktails. The establishment, named after the family's grandfather, emphasizes warmth and familial service.

Vuolo’s boasts a diverse cocktail menu with 15-17 unique concoctions each quarter, complemented by monthly specials. Lamonica's recent experiment involves fat washing, resulting in creations like "Laughing over Chocolate and Cigars" (mezcal infused with Nutella, shiitake mushrooms, and espresso beans) and "Real Peanut Butter" (peanut butter infused whiskey). Another standout is the "Agony and the Ecstasy" cocktail, inspired by Michelangelo's life proceeding a trip Lamonica took to Florence, Italy.

Look at past successful cocktails and understand more deeply why these flavors work with each other. A drink needs to be balanced. It should accent all the functions of your palate when tasting it and be an equal amount of sweet, tart, bitter, salty, and savory. To me, that is a perfect drink.”

Lamonica explores rich elements like chocolate and brown butter, drawing inspiration from memorable meals and childhood flavors. Their signature drink, "Japanese Campfire Song," features brown butter Suntory, lemon juice, burrata foam, and seasonal fruit syrup.

Lamonica advises bartenders to experiment with ingredients sensibly, emphasizing balance for a perfect drink that engages all their taste buds. “Bartenders should be encouraged to do what they feel and add ingredients to their menus that inspire them. All ingredients though need to make sense. Always do multiple samples of the ingredients and change the quantity of your ingredients accordingly to perfect the cocktails."

Lamonica believes cocktail culture is headed toward more infused and "chef-driven" concepts, according to the beliefs of the individual. He predicts that the industry will shift towards less pretentious and more accessible frontiers. “We should be eliminating the barriers between customers and staff. I like to

teach my customers at eye level and allow them to experience what we are putting in their drink to eliminate the stuffiness and hard to approach cocktail bars of the past.”

Vuolo's strives for continuous progress, pushing the boundaries of customers' palates and minds. It is a personal mission of Lamonica’s and has now wandered into obsession. Lamonica noted that their current winter menu is more refined and features all the most intricate and technical items they have perfected over the last year. “We are also focusing on curating wine varietals that are unique in both story, rarity, and flavor. My philosophy on this menu is to expose my customers to more interesting flavors and broaden their horizons. We need to understand there is a world out there other than Napa Cabernet.”

GRAMMY-NOMINATED RAPPER, SONGWRITER, AND ENTREPRENEUR QUAVO IS BEST KNOWN FOR HIS WORK WITH THE ICONIC RAP GROUP MIGOS, HAILING FROM ATLANTA. HE HAS COLLABORATED ON SEVERAL TOP 10 HITS WITH ARTISTS FROM POST MALONE TO MADONNA. IN HIS LATEST COLLAB QUAVO JOINED SAZERAC TO LAUNCH WHITE X COGNAC, ONE OF THE FIRST WHITE COGNACS TO HIT THE STATES. “WHITE X IS FOR THOSE WHO AREN’T AFRAID TO SHAKE THINGS UP,” HE SAYS. “I AM A BIG BELIEVER IN CHALLENGING THE STATUS QUO, AND I THINK THAT’S THE ROLE OF WHITE COGNAC.”

by Sazerac

RIGHT NOW.

I just dropped my newest single, Himothy.

FAVORITE PLACE TO DINE?

You can find me at my new restaurant, V12, in Atlanta—it’s got something for everyone. We are all about bringing people together through their love of sports, great food, and great drinks.

YOUR DRINK?

I’m always ordering a glass of cognac when I’m out. And you know I’m on that White X. Sometimes on the rocks and sometimes in a cocktail like the Huncho Hurricane. I’mma put you on because it’s not too hard to make. You’ll need 2 oz. White X Cognac and small splashes of passion fruit liqueur, lime juice, orange juice, grenadine, and simple syrup, topped with a dark rum float and garnished with a lime.

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