Chilled Magazine - Volume 17 Issue 3

Gunpowder Tea & IRISH CURIOSITY

An Unexpected Fusion of Flavor and Adventure

October 20-24,

2024 | Louisville, Kentucky

Interested in ELEVATING your brand by making a lasting impression on our industry’s leading bartenders and mixologists? Chilled 100 ELEVATE offers one-of-a-kind networking opportunities and unforgettable experiences.

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.

Purity you can taste.

EXCEPTIONALLY SMOOTH SINGLE ESTATE TEQUILA. A TESTAMENT TO OUR ALL-NATURAL PLANT-FIRST APPROACH TO AGAVE FARMING.

Eiza González

22 Bartender Submission - Justin “Jsleep,” Texas 24 Bartender Submission - Kristen Begley, Ohio

26 Ask A Bartender - Garvey Alexander

30 Brand Spotlight - Absente Absinthe

34 Distillery Profile - J.P. Wiser’s Whisky

36 5 Things - Denisse Soto, Mezcal Expert

38 Portfolio Profile - Pernod Ricard USA

44 Drink In History - The Metropolitan

46 In the Know - That’s Italian, La Marca Prosecco

50 Drink Well - The Perfect Purée of Napa Valley

54 Riff on a Classic - Coco Lopez

58 That’s the Spirit - Le Barteleur RTDs

60 That’s the Spirit - Novo Fogo Organic Canned Cocktails

62 Spotlight Launch - Mozart Chocolate Coconut Liqueur Mix It Up

20 Behind the Cask-Crafted Bar 42 Celebrity Sips - Y2K

Shaking & Stirring - Launches

88 Last Call - Chillin’ with Diane Farr

VOLUME 17 - ISSUE 3

PUBLISHER

Jeff Greif

ASSOCIATE PUBLISHER, EDITOR AT LARGE

Thom Meintel

EDITOR IN CHIEF

Gina Farrell

ADVERTISING MANAGER

Max Ferro

EXECUTIVE EDITOR

Vicki Cruz

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

Katy Wallace, Evan Williams, Garvey Alexander, Richard Fri

ART DEPARTMENT

Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY

Cover Photo by Kevin Ostajewski

Images: Shutterstock.com

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CHILLED MAGAZINE

Volume 17 - Issue 3

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BRING a TASTE of TENNESSEE to your SUMMER CELEBRATIONS

|

LEMONADES

Transport your taste buds to the peaks of the Smokies with Ole Smoky Moonshine Lemonades. Crafted for those craving a twist on tradition, our moonshine lemonades are not only easy to make but irresistibly refreshing. Grab a jar of Ole Smoky Moonshine and make a delicious cocktail just by adding lemonade!

I have a secret … an industry secret.

I’ll start by saying that I represent several brands whose products are some of the best in the industry. I would put them up against any competitor, and when I walk into your bar to introduce one, you can believe I’m bringing you something that I genuinely think is awesome. I’d never work for a brand I didn’t believe in, as I value integrity and my reputation over money (I’m sure there is a sell-out amount for me, but it has yet come my way).

So, when I tell you the secret that I prefer a cold beer (or glass of wine) to anything I sell, it’s the truth. Everyone on the supplier side is the same way. We’re not sitting at home drinking cocktails made with our products (unless it’s R&D or we are taking pictures).

And here’s an even bigger secret. When I walk into your bar, all I want is a good Mexican beer with a lime. Sure, everyone wants to showcase their best cocktail, which, for me, is usually a Daiquiri. Lord knows I don’t need the sugar and already have heartburn from the four Daiquiris I had at the four accounts I visited before yours. I drink it and smile, but deep down, I die a little. I’m here to see you; I already know you make great drinks. So, can I please just get a Tecate?

My challenge is that next time a supplier you like walks into your establishment and sits down at the bar, offer him a nice cold beer. Better yet, ring the beer up under the brand he reps. It’ll be our little secret.

Katy Wallace

Katy runs her own consulting company, Brave&Heart, Inc., which helps small brands navigate the U.S. market. She bridges sales and marketing with her diversified background from bartender to brand director. When not working, she enjoys sewing, fantasy football, and hanging with her foster-fail cats, Ritchie and Tommy.

BOTTOMS UP! COOL BOTTLES

IT'S VERY

CLEAR

CHROME HORSE SOCIETY TEQUILA

A striking and elegant design that captures attention, the bottle’s sleek shape is modern and sophisticated, embodying a sense of luxury. Emblazoned on front is its logo, meticulously etched in detail, adding a touch of artistry and heritage to the bottle. Topped with a cap that complements the overall aesthetic adding to the visual appeal.

RICHARD HENNESSY MAGNUM

In honor of founder Richard Hennessy’s 300th birthday, Hennessy releases a decanter exclusively designed by Daniel Libeskind. The release expresses of Richard Hennessy’s legacy and a passageway between Hennessy’s past, present, and future. The unique Baccarat crystal decanter is suspended as if it were levitating and encased in a graphic metal frame. It includes an engraved portrait of Richard Hennessy reflected through the decanter designed by French calligrapher Nicolas Ouchenir.

TANQUERAY NO. TEN

The new Tanqueray No. TEN bottle was designed to honor the artistry of the liquid and the cocktails made using it. It features a copper cap with a citrus grater texture as an homage to the miniature Tiny Ten still. The translucent green bottle holds a citrus press shaped glass structure at the base of the bottle, a tribute to the whole citrus fruit used in the Tanqueray No. TEN distillation process. The bottle’s new ten faceted design and red wax seal celebrate this liquid artisanship from Charles Tanqueray & Co.

BOTTOMS UP! COOL CANS

SUMMER SIPS

STRAIGHTAWAY COCKTAILS

In partnership with Stumptown Coffee, the canned Nitro Espresso Martini is made with Straightaway coffee liqueur and Stumptown’s cold brew, featuring a fruit-forward acidity, chocolate finish and nougat sweetness, along with delicious marshmallow notes.

MALIBU SPLASH MANGO

Ready-to-drink, shareable-sized cans, Malibu Splash adds Mango flavor to its lineup of tropical summer sips. Mango is the perfect complement to the refreshing coconut base. Mango joins Strawberry and Pineapple flavors and will be available in its Sunshine Variety Pack this summer.

SKREWBALL PEANUT BUTTER WHISKEY

The convenient addition of 100ml cans for easy sipping, each containing two servings of Skrewball’s smooth and nutty Peanut Butter Whiskey per can, makes it perfect for beach days, pool parties, and tossing in your cooler.

BLUEBIRD HARDWATER

Carving out a new category by blending premium spirits with ultra-purified water, Bluebird Hardwater is a clean, quality drink without any carbonation, sugars, or sweeteners added. Led by Gen Z founder Will Blum the start-up offers three flavors made with two simple ingredients: Vodka + Water, Tequila + Water, and Whiskey + Water.

HOW TO HERB WASH SPIRITS

By Megan Rider | Photos by Maren Caruso

BAR DIRECTOR EVAN WILLIAMS OF DALIDA IN SAN FRANCISCO CAME ACROSS THE TECHNIQUE OF HERB WASHING COCKTAILS FROM A COPENHAGEN-BASED BARTENDER NAMED PETER ALTYENBERG, WHO UTILIZES THE TECHNIQUE IN A RIFF ON A MOJITO.

Herb washing is a technique being developed to achieve a full spectrum extraction of flavor from an herb. In a nutshell, it combines vacuum oleo-saccharum, “oil sugar,” to pull the aromatic oils from an herb via osmotic dehydration, and a good old fashioned liquor infusion. Bringing these two techniques together allows for a depth and nuance of flavor that is much closer to what you get with a fresh muddle, but with the added benefit of it being shelf stable and clarifiable. Evan talks us through the process of herb-washing for cocktails.

STEP 1

The Herb

When selecting fresh ingredients to spotlight in our cocktails, we make sure flavors are complementing Dalida’s menu. We also grow many ingredients in our community garden, rooting this beverage program. Leafy herbs and citrus are best suited for this method. They are oily and the surface area allows the sugar to really do its thing.

STEP 2 STEP 3

The Method

Try all parts of the herb. Ask, does the stem have an interesting flavor? Can it be used as a single infusion to highlight the flavor? The answer is yes, and it’s delicious … looking at you, cilantro stems! Acid-adjust with fruit acids to bring your herb washed spirits into balance.

The Sky’s the Limit

We’ve created kompot lactic cordials, foraged rose geranium tinctures, and many other dynamic ingredients. The Mojito Criollo Number 3 herb washes lime and mint with Cognac. It’s a simple drink that is all about the depth of flavor that we can achieve. We’re developing a cocktail that herb-washes dill, aquavit, aloe, and sweet pea.

MOJITO CRIOLLO NUMBER 3

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

INGREDIENTS

2 oz. Mint-Washed Dudognon 5-Year Cognac*

3⁄4 oz. mint and lime oleo**

3⁄4 oz. lime

6 mint leaves

3 dashes Bittercube Trinity Bitters

PREPARATION

Combine all ingredients in a shaker, shake to combine, fine strain into a Collins glass over 1 1/2 oz. fresh soda water. Garnish with a mint sprig.

*MINT- WASHED COGNAC

INGREDIENTS

2 bundles of mint (stems attached)

1 bundle of mint (leaves only)

250g superfine sugar

1L Dudognon 5-year Cognac

10g citric acid powder

PREPARATION

Combine mint, sugar, and citric acid in a vacuum bag and work over with a rolling pin. Ensure that the sugar is covering the mint and vacuum seal on the high setting. Let rest overnight in the refrigerator. Combine this mint oleo with cognac, add in one bundle worth of mint (leaves only). Re-seal with the vacuum machine and let sit overnight in the freezer. Strain through a fine mesh chinois. (Will keep indefinitely in the fridge.)

**MINT AND LIME OLEO

INGREDIENTS

2 bundles of mint (stems attached)

6 limes, zested

500g sugar

250g water

10g citric acid powder

5g malic acid powder

PREPARATION

Combine sugar, mint, lime zest, and powdered acids together in a vacuum bag. Vacuum seal on high setting and let rest in the fridge overnight. Add 250g cold water, stir to combine, and strain through a fine mesh chinoise. (Will keep for up to a month in the fridge.)

EVAN WILLIAMS

After living in Moscow, where he first learned to bartend, Evan moved to Berkeley. In his years there, he worked at several bars in the Bay Area, including Hard Water, the Beehive, and Bar Agricole. His bartending approach combines “using what you’ve got” and “creating what you’re looking for.” Whenever he is after a specific flavor, he builds upon tradition and the techniques he’s learned to bring it to life.

Oxygen is the enemy. When bruised herbs are exposed to oxygen, they begin to break down and turn black. Not only is it unsightly, but it’s not tasty.

Combine herbs with citrus peels for additional depth of flavor.

Cask Crafted BEHIND THE BAR

GLENGLASSAUGH SERPENTINE COASTAL CASK COLLECTION

Named after the serpentine marble found in the cliffs surrounding Glenglassaugh Distillery in Scotland, all three casks are aged over 48 years and capture the coastal spirit of the Highland whisky. “The legacy of our most sought-after casks dates back to the 1970s when these liquids were first laid down, harnessing rich natural color and character,” says Rachel Barrie, Master Blender. “It is extremely rare to find casks left to mature in coastal locations for such a long period.”

BUNNAHABHAIN LIMITED EDITION FÈIS ÌLE WHISKIES

In celebration of Fèis Ìle, one of the largest whisky events in the world, veteran Distillery Manager Andrew Brown and Master Blender Julieann Fernandez have created two new limited-edition Scotch whiskies. These expressions include a 14-year-old Ruby Port Cask Finish and a 23-year-old Triple Sherry Wood Finish. “Fèis Ìle is a true celebration of everything that makes Islay whisky so special: the community, the craftsmanship, and the heritage,” says Brown.

DON JULIO 1942

CASK FINISH EXPRESSIONS

Bottled as new-to-world expressions, the five limited editions will be masterfully crafted through an extended finishing process that utilizes casks that previously held Bourbon, Ruby Port, Orange Wine, Madeira Wine, and Crémant.

THE KOHINOOR RESERVE INDIAN DARK RUM

Crafted through small-batch distillation, using only fresh cane juice during the North Indian Winter season, then matured in American Oak Barrels previously used for maturing Indian Single Malt, followed by further maturation in Cognac XO and Vermouth casks. “Crafted with meticulous care and inspired by centuries of tradition, it embodies the essence of luxury and refinement akin to world renowned Kohinoor Diamond,” says Sanjeev Banga, President of International Business at Radico Khaitan, the parent company of Rampur Distillery.

Crafted with dark cacao and botanicals,

Ballotin Very Dark Chocolate Amaro is a sexy and complex digestif that delivers a perfect blend of bitter & sweet. Aromatic and delicious on its own, or as an intriguing addition to fine cocktails.

AMARO

BALLOTIN BLACK MANHATTAN • 1 oz Ballotin Very Dark Chocolate Amaro • 1 oz Ballotin Chocolate Whiskey • 1 oz rye whiskey • Dash of Angostura bitters • Dash of orange bitters

For Justin “Jsleep,” bartending wasn’t initially on his radar. However, after persistent encouragement from his friends and colleagues, he reconsidered. Intrigued by the prospect, Justin sought advice, received positive feedback, and embraced the opportunity.

He’s fully committed to the craft and currently operates as a mobile bartender. He draws inspiration from the philosophies of Mr. Peter Clifton and Cody Northcutt of Ready Room in Houston, Texas. “Their establishment is one of the first bars that made me say, ‘Wow! This place is simple yet beautiful.’ The music, the ambiance, the crowd—mix these three elements with a few classic handcrafted cocktails (ask about the Mykawa Sour and the Westlothian), and you are in for a great night.”

Justin’s journey in bartending has been shaped by numerous influences, including his faith, his mother, Pamela, mentors like Chef Bret Bartelme, Chef Jabril Riddick, Mr. Peter Clifton, and Cody Northcutt, as well as friends and family who have provided unwavering support.

For novice bartenders, Justin recommends studying from established sources, developing a unique style, and embracing mistakes as opportunities for growth.

Currently, his favorite ingredient is egg whites. “Going from ‘Ew, yuck’ to being able to explain how egg whites add a creamy, velvety texture to cocktails and gaining people’s trust to get them to change their minds and try it is a big win for myself and other bartenders facing this ingredient.”

Justin “Jsleep” Houston

Measurements Of Excellence: A Black Bartending Experience

MIXED EMOTIONS

INGREDIENTS

2 oz. Nyak VS Cognac

1 oz. orange liqueur

½ oz. lime juice

¼ oz. homemade strawberry syrup

¼ oz. Homemade blueberry syrup

2 strawberry slices

2 blackberries

2 blueberries

3 oz. Champagne

PREPARATION

In a steel tin shaker, add strawberry slices, blackberries, blueberries, lime juice, and both syrups. Muddle to incorporate everything together. Next, add the Nyak, orange liqueur, and a ½ scoop of ice into the shaker and hard shake for 5-7 seconds. Fill your glassware halfway with ice and place the strawberry slices, blackberries, and lime slices inside the glass as garnish, then strain content over ice into glass. Add a little more ice, then top with 3 oz. of champagne, finishing it off with the last of the fruit garnish onto a cocktail pick placed on the side.

When people asked Kristen what she wanted to be when she grew up, she always said a bartender. Even before being old enough to enter a bar, Kristen enjoyed mixing drinks for family gatherings. Despite lacking prior bartending experience, Kristen quickly adapted to the role when she turned twentyone and got her first gig. Bartending allowed her to be creative and prompted her to take certification courses to enhance her knowledge of spirits.

Kristen credits her co-worker, Giacomo, as her biggest influencer in the bartending world, as he saw something in her when she interviewed at Woodburn Brewing. “He has pushed me to be the best I can be as a bartender and a bar manager. He has given me a lot of useful advice I use in my everyday life and has helped me grow as a bartender as well as a person. He has taught me the science behind elevating cocktails and how to create out of the ordinary flavor profiles that work together. I am so happy and thankful he took a chance on me to teach me about everything he has learned over the years.”

Kristen currently works at two bars: Woodburn Brewing and La Ofrenda. Woodburn, nestled in one of Cincinnati’s quaint neighborhoods, offers a modern yet rustic ambiance. At La Ofrenda, boasting Ohio’s largest selection of tequila and mezcal, prioritizes providing an immersive experience from the moment guests arrive. Embracing Hispanic heritage, they pay meticulous attention to detail, even sourcing Mexican sodas and beers to enhance authenticity.

When creating a new cocktail, Kristen considers which flavors and ingredients work best together. She picks a spirit she believes will complement those flavor combinations, and from there, it’s trial and error. Her inspiration often stems from items she sees at the store or market. Shrubs are Kristen’s favorite ingredient, as she has been using them to create non-alcoholic drinks and spirit-forward cocktails.

Looking ahead to what is in store for cocktail culture, Kristen predicts more of a focus on being less wasteful and the importance of mental health among those in the industry.

Kristen Begley

Woodburn Brewing and La Ofrenda, Ohio

THE YEE HAW

INGREDIENTS

1

½ oz. gin

¼ oz. lemon

¼ oz. simple

½ oz. grapefruit

½ oz. ghost pepper infused chartreuse

PREPARATION

Infuse the chartreuse with ghost peppers for 24 hours, then strain the ghost peppers out. Hand-squeeze the juices in a shaker tin. Shake, then double strain into Nick and Nora to be served neat, and garnish with an expressed orange peel.

THE LOCALS ASK A BARTENDER

BEYOND THE

BAR with Garvey Alexander

Photos by Justin Titus @jtphotography_nyc

GARVEY ALEXANDER’S JOURNEY IN THE HOSPITALITY INDUSTRY began over a decade ago as a busboy, eventually rising to general manager position. Throughout his career, he has been involved in many aspects of restaurant operations, from designing cafes and bars to leading front and back of house teams. Garvey took charge of his future by creating something deeply personal and meaningful: The Brunch God comic book. “It’s my way of giving people who support me a tangible piece of myself they can have at home.” We ask Garvey about cultivating a unique style that sets him apart and how to engage with an audience.

INSPIRATION BEHIND THE BRUNCH GOD:

I merged two passions, anime and crafting cocktails, into one creative endeavor. The title Brunch God stems from my dedication to the brunch scene, where I gained a reputation for innovative cocktail creations. Over the years, customers would follow me from job to job just to have my cocktails, often requesting customized creations on the spot. This comic book is a culmination of my love for anime, cocktails, and the brunch culture that earned me the nickname "Brunch God."

COCKTAIL COMIC BOOK:

The Brunch God comic book features cocktails I've crafted for customers at various bars and restaurants, including original recipes and twists on classics. It reflects my love for the industry and a way to share my expertise with others.

POSITION ON THE TODAY SHOW:

Currently, I curate and present lists of my favorite alcoholic beverages and sometimes food on The Today Show. This opportunity came after years of hard work and networking, allowing me to share my prowess with a wider audience. This esteemed platform allows me to share my expertise, insights, and recommendations with a wide audience of viewers. Through engaging segments and discussions, I aim to showcase the latest trends and products and educate and inspire viewers to explore the world of cocktails and culinary delights.

HEAVENLY SPIRITS FROM FRANCE WITH LOVE

Blanche Armagnac, an official A.O.C. in France since 2005 is a great way to liven up your summertime sipping. A pure grape spirit from Gascony, France with a delicate fruit taste, Blanche Armagnac can elevate any cocktail recipe that normally settles for vodka as a base. Heavenly Spirits is a leading US importer of artisanal French Spirits, including Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Vodka, Pastis, Absinthe, Apéritifs, Vermouth, RTDs, and Rhum Agricole. Learn more about our products at: www.heavenlyspirits.com Visit our website for more Blanche Armagnac ideas.

Blanche Armagnac

THE LOCALS ASK A BARTENDER

ADVICE FOR BARTENDERS:

To make a name for yourself in the industry, showcase your personality through branding, and don't be afraid to stand out. Embrace the universe's synchronicities and stay focused on your goals. Cultivate an air of animal ambition when it comes to your goals. That means having a relentless pursuit of what you want. Also, add a bit of love energy into every shake, stir, and pour.

THREE KEY TIPS FOR BECOMING INFLUENTIAL:

Build Strong Relationships—Cultivate genuine connections with colleagues, customers, suppliers, and industry professionals. Networking is crucial in this industry, and fostering meaningful relationships can open doors to new opportunities, collaborations, and mentorships.

Continuously Improve Skills—Stay curious and committed to ongoing learning and skill development. Attend workshops, seminars, and tastings to enhance your knowledge of spirits, cocktail techniques, and industry trends. Investing in your education demonstrates dedication and sets you apart as a knowledgeable and skilled bartender.

Maximize presence—Maximizing the benefits of being in certain rooms involves more than just physically occupying a space; it's about being intentional with your presence and actions to extract the most value from the environment and the people within it. Whether you're attending industry events, networking mixers, educational seminars, or social gatherings, each room presents unique opportunities for learning, connection, and advancement.

OPPORTUNITIES IN BARTENDING:

Bartending can open doors to various opportunities, from traveling the world to making a competitive income without a formal education. It's a versatile career that rewards creativity and hard work. Most bars have a similar setup, and bartenders can earn great money by mastering the top cocktails.

Orange Honeybush Mimosa:

INGREDIENTS

1 oz. Honey Bush, Mandarin, and Orange Tea Simple Syrup

2 oz. Cointreau

1 dash of Orange Bitters Prosecco, to top

PREPARATION

Chill a champagne flute or a coupe glass by placing it in the refrigerator for a few minutes or by filling it with ice water before discarding it. Combine ingredients in a mixing glass filled with ice. Stir gently to mix and chill the ingredients. Strain into the prepared chilled glass. Top with Prosecco, pouring slowly to retain the bubbles. Garnish with a twist of orange peel or a slice of mandarin for an extra touch of elegance.

Notes: For the best effervescence, ensure the Prosecco is well-chilled before use. Adjust the amount of simple syrup to taste, depending on your preference for sweetness.

to the LOOKING FUTURE

ABSENTE ABSINTHE PAYS TRIBUTE TO HISTORY AND PAVES ITS WAY TO THE BACKBAR

By Michael Tulipan

In the less than two decades since legalization in the United States, absinthe has made a remarkable comeback with consumers and become a key ingredient in a wide range of cocktails. Leading the way in upholding the traditions of this sometimes-misunderstood spirit, Absente Absinthe now reigns as the bestselling absinthe in the world.

Absente Absinthe not only pays tribute to the historic legacy of the spirit, but also celebrates the ties to artists like Picasso and Van Gogh. As one of the first brands consumers could enjoy after absinthe was introduced back onto to the market, Absente has committed to upholding its craftsmanship with an authentic recipe produced at their distillery in Provence, France.

The production methods used to craft Absente Absinthe have been passed down through the generations. “We meticulously follow age-old distillation techniques, using the finest ingredients such as classic wormwood, anise, and a rich bouquet

of botanicals,” says Daniel Tindal, Commercial Sales Director. The resulting spirit offers a distinctively bold, herbaceous taste and unique flavor profile designed to elevate cocktails or be enjoyed on its own.

Whether in creative cocktails or classics like the Sazerac or the classic absinthe drip, Absente brings a new level of experience to the bar. “Absente Absinthe's mixability is one of its key strengths,” says Tindal. “Its bold flavor can take center stage or complement other components, making it a favorite among mixologists.” The spirit pairs well with ingredients like citrus, herbs, and other spirits. Tindal also suggests using it to give a twist on favorites like a Mojito or Martini.

THE LOCALS BRAND SPOTLIGHT

While absinthe is considered a traditional spirit, Absente continues to innovate with new expressions like Absente Luminescent, which offers a lower alcohol option for absinthe at just 26% ABV. The company is also debuting a unique collectible bottle created in the form of Van Gogh’s portrait tying back to the artistic heritage of the spirit.

These

limited-edition releases highlight unique botanical blends and classic aging processes, offering a fresh perspective

on traditional absinthe while staying true to our commitment to quality and authenticity.”

— DANIEL TINDAL,

COMMERCIAL SALES DIRECTOR “

With absinthe firmly re-established as a go-to option on the back bar, this year the brand is reaching out to the next generation of cocktail fans as well with innovative activations and partnerships including at the Absinthe Show in Las Vegas and absinthe speakeasy Bedroom 6 in New York City. Though the history of absinthe spans the centuries, Absente is also ensuring its future is a bright as the green fairy of days long gone by.

Gracias a Dios Oaxaca Gin

Gracias

Canadian Whisky

STEPS IT UP

J.P. WISER’S PRODUCES TRADITIONAL-STYLE WHISKY THAT IS EASY TO DRINK

By Michael Tulipan

More than 165 years of heritage goes into every bottle of J.P. Wiser’s Whisky, still crafted today by Canada’s oldest continuous whisky producing family at the country's longest running distillery, The Hiram Walker & Sons Distillery.

Though not Canadian by birth, J.P. Wiser has had an outsized effect on its whisky industry. He moved there prior to the Civil War to work in his uncle’s distillery, eventually buying him out. Wiser had already seen great success in the United States breeding cattle and owning ranches across the country. Looking to ensure his cattle had access to high-quality grains, he entered the distillery business. Wiser not only insisted on using quality grains, but also decided to age the whisky longer than others at that time. Soon the distillery was the third largest in Canada and exporting around the world.

J.P. Wiser's produces a traditional style of Canadian whisky that is light, soft, and easy to drink. Unusual for American whiskey, the grains are processed separately to make 100% corn whisky and 100% rye whisky, then are aged separately before blending.

“This adds layers of complexity and texture to this traditional style,” says Gina Fossitt, Trade and Education Brand Manager, J.P. Wiser’s. “No mash bills here!”

J.P. Wiser’s Deluxe is the core offering, a full-flavored rye whisky with notes of toffee and toasted grains with a smooth finish great for sipping or mixed with sodas. The affordably priced J.P. Wiser’s 10-Year-Old

blends corn and rye distillate that has been aged for 10 years in a combination of new white oak, once used American bourbon, and used Canadian whisky casks.

Both whiskies have received a visual makeover to refresh the brand’s image. “The new packaging for J.P. Wiser's Deluxe and 10-Year-Old steps up and tells the consumer that they are getting a whisky that leads the charge, that stands boldly and confidently amongst its whisky peers,” says Fossitt.

J.P. Wiser's has a new Decades Series launching later this year with the first release distilled in the 1980s. The company can produce innovative new bottlings thanks to the grains being distilled and aged separately. Fossitt explains what is possible using corn as an example. “The team at Hiram Walker can double-column distill it, creating a very light and soft whisky; they can single-column distill it, keeping a lot of big grain and yeast characteristics, or use other distillation styles. Then, they can take these different whiskies and age them in different types of wood— brand new oak giving more caramel and vanilla notes, ex-bourbon barrels giving some dried fruit notes, Speyside scotch casks, you name it!”

The distillery has rye, wheat, barley, and some malts aging in its warehouse, with over 1.6 million barrels ready to create new whiskies for future generations of whisky drinkers. The Decades Series is only the beginning, with many more exciting developments on the horizon.

“

Education is a key part of J.P. Wiser’s success and its innovative “Eh, B, Cs of Canadian Whisky Certification” offers a thirteen-hour course to give bartenders a full understanding of the Canadian Whisky category through the history and production of the whisky. To date, the program has produced over 500 graduates.

— GINA FOSSITT, TRADE AND EDUCATION BRAND MANAGER, J.P. WISER’S

Things with Level Three Mezcalier Denisse Soto

Born and raised in Mexico, Denisse Soto is a sought-after mixologist and level three mezcalier turned consultant who brings Mexican drink culture to life throughout Chicago. Denisse Soto with Flair and a line of drink mixers called La Chingona Miks are just two of the ways Denisse goes beyond innovative bar programs.

1.

Denisse Now.

Denisse curates the cocktail and bar program at Latin-American inspired fine dining spot Cariño, creating show-stopping drinks that dive deep into flavor combos and ingredients like Peruvian purple corn, tamarind, coconut syrup, mamey sapote, yellow lime, fee foam, and more, elevating the beloved ingredients of her heritage.

2.

Denisse's Beverage Program.

Inspired by Latin America, from the gastronomy to the culture, and rooted in the spirits that are uniquely processed in this region of the world, the cocktails meld Denisse’s Mexican culture with exciting infusions, classic cordials, bitters, and liqueurs, to take you to a vacation atmosphere without missing the historical touch of Chicago's signature speakeasy style.

3.

Favorite Ingredients.

“I love incorporating herbs because it gives different layers to the cocktails and introduces aromas for a greater sensory experience. And, of course, if the beverage program allows me to incorporate ingredients from my culture, I’m always excited to draw inspiration from there!”

4. 5.

Denisse's Concept.

For Denisse, you can let the drink program evolve naturally once you grasp the concept. “It's also crucial to properly train your staff so they understand how each drink complements the menu and atmosphere. Developing a system for them to follow, with consistent recipes and techniques, is key.”

The Cocktail Creations.

“The ingredients in each cocktail are chosen to represent aspects of Latin American cultures. For example, in La Guacamaya cocktail, we use wild tropical fruits to evoke the untamed atmosphere of Tulum. Combining fruits like mamey with coconut and aged charanda from Uruapan creates a harmonious blend, enhanced with a few dashes of Angostura Bitters.”

Photo by Kelly Sandos

Possibilities Big and Small

PERNOD RICARD USA IS DEDICATED TO THE BEST BRANDS POSSIBLE IN EVERY CATEGORY

By Michael Tulipan

THE FOUNDATION OF ANY GREAT COCKTAIL starts with a high-quality base spirit, and Pernod Ricard USA offers an amazing palette for bartenders to work from in executing their creations. Whether a groundbreaking mezcal brand introducing a timehonored spirit to the world, an incredibly complex gin from an unexpected part of the world, or a collection of up-and-coming whiskeys, this collection provides the foundation for incredible mixology.

Kevin Denton Rex, Head of Mixology & Education, Pernod Ricard USA, highlights the company’s dedication to brands, both large and small, in showcasing the versatility of its offerings. “I believe the goal is to have the best brands possible in every category,” he says. “A strong portfolio of brands at different stages of their life cycle is important from a business perspective to react to changes in the marketplace and consumer preference.” Denton Rex certainly has the pedigree to back this up, having created cocktails at NYC’s seminar wd-50 and the Gramercy Park Hotel before joining Pernod Ricard.

The fast-growing agave category is well represented by Del Maguey Single Village Mezcal, launched by Ron Cooper in 1995 as the first company to bring traditional mezcal to the United States. “Del Maguey continues to work with all original palenqueros (mezcal distillers) that partnered with Ron in the 90s,” says Denton Rex. “That is incredibly meaningful to both Del Maguey and the families 30 years later: we see generational continuity in those families, meaning the adult kids have now been able to join their parents in the family business of making mezcal.”

Launched in 2010, Del Maguey’s VIDA Clásico, familiar to many as VIDA, was the first artisanal mezcal made for cocktails and an ideal entryway into the world of traditional mezcal, which is generally enjoyed neat in Oaxaca. Now, bartenders can work with three different expressions in the VIDA Collection, all tailored to cocktail making.

THE LOCALS PORTFOLIO PROFILE

Handcrafted in Germany’s Black Forest, Monkey 47 Schwarzwald Dry Gin offers a fresh take on a modern gin thanks to its distinctive blend of 47 different botanicals, many handpicked in this lush region. The key to this complex spirit is the unique mix of maceration, distillation, percolation, and oxidation. Use it to take your Gin Martini or G&T up several notches.

The world of American whiskey continues to diversify both geographically and stylistically. Bourbon history filtered the lens of centuries of whiskey-making experience, which has led to Jefferson's Bourbon, which is known for its innovation in blending and distinct flavors.

TX Whiskey pays homage to its namesake state, first and foremost in its TX Straight Bourbon, a single farm-sourced expression reflecting North Texas’ unique terroir. The rest of the collection, including a Blended Whiskey, Sherry Finish and Bottled-in-Bond Single Barrel, gives bartenders plenty of room for creativity. Hailing from West Virginia, Smooth Ambler celebrates both how a whiskey tastes and where it is distilled with boldly flavored bourbons. Rabbit Hole offers one-of-a-kind expressions of American whiskey highlighted by singular mash bills, signature malted grains, and custom-made charred barrels.

Rex points out that only some small brands will be well made and that just because a brand is larger, you should not dismiss it.

“

As a bartender, the best advice I would give is do everything you can to educate yourself, Taste often, taste blind, and taste with others you trust.”

— KEVIN DENTON REX, HEAD OF MIXOLOGY & EDUCATION, PERNOD RICARD USA

For bartenders, Denton

THE

Welcome to the Deanston way. A di erent way.

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

MIX IT UP CELEBRITY SIPS

STEP BACK TO Y2K, WHERE POP CULTURE REIGNED SUPREME AND ICONIC REALITY TV STARS RULED THE AIRWAVES. HERE ARE A FEW OF OUR FAVS FOR A NOSTALGIC JOURNEY FILLED WITH LAUGHS, DRAMA, AND PLENTY OF DRINKS.

HEIDI MONTAG

The Hills star Heidi enjoys a glass of wine and can be seen taste-testing a Cabernet on her TikTok! She also sang a song titled “One More Drink.”

ASHTON KUTCHER

The former Punk’d host enjoys a glass of red wine with wife, Mila Kunis, who both collaborated with Nocking Point Wines to create their own. For every bottle sold, a portion of the money is donated, and there is a surprise that is revealed when the bottle is empty. Cheers to that!

CHAD MICHAEL MURRAY

On the One Tree Hill star’s Instagram, he can be seen sipping a glass of whiskey neat! “I don’t drink often, but when I do, I’m a whiskey guy,” says Chad.

NICOLE RICHIE

These days, Nicole lives a simple life. Her alter ego, Nikki Fre$h’s song “Drip Drip,” reminds listeners to drink their water!

PARIS HILTON

The Simple Life star teamed up with Absolut Vodka recently to create her own Cosmo recipe and glassware inspired by the pink drink. “I think the drink of summer is the Cosmo. It’s pink, it’s hot, and if it’s Absolut, it’s obviously the best.”

LAUREN CONRAD

Starring on Beach Hills expressed her love for Moscow Mules. “A classic Moscow Mule is one of my all-time favorite drinks,” she says.

ADVANCED MIXOLOGY DRINK IN HISTORY

Metropolitan The

COSMO'S SULTRY SISTER

By Lanee Lee

The 1990s are back. Cargo pants. Crop tops. Cosmos. Rising to the cocktail hall of fame as the go-to cocktail of Sex and the City’s socialite cast, the Cosmopolitan cocktail—citrus vodka, cranberry juice, lime juice, and triple sec—is the ultimate '90s cocktail.

But we’re not here to talk about the celebrity cocktail of the '90s—we’re focusing on its sister. Meet the Metropolitan. The key difference is that the Metropolitan features black currant vodka instead of citrus vodka. (Flavored vodkas were a '90s trend, too.) Also the double lime factor is unique; it uses both fresh and lime cordial.

WHO INVENTED IT?

More than a handful of bartenders throughout the country have laid claim to inventing the Cosmopolitan. The most famous is Toby Cecchini, author of memoir, Cosmopolitan: A Bartender's Life. But most tend to agree that the Metropolitan—at least the Friends-era one—was created by bartender Chuck Coggins, who mixed black currant flavored vodka, triple sec, cranberry juice, lime juice, and lime cordial. In 1993, the Metropolitan debuted at Marion’s Continental Restaurant and Lounge in Manhattan. Marion’s was founded by fashion model Marion Nagy who sought asylum in the United States, escaping Hungary during World War II.

PURPLE POWER

If you’re using a clear black currant vodka, like Absolut Kurant vodka, you won’t see a big difference in color between a Cosmo and a Metro. However, if you want to experiment with a craft vodka, like Oregon’s Wild Roots marionberry vodka or use a splash of Birotte

Cassis (blackberry liquor) hailing from Dijon, France, then you’ll get a beautiful magentaviolet colored cocktail—ideal for a '90s-themed, Purple Rain party in honor of Prince.

THE FIRST METROPOLITAN

However, this cocktail’s story doesn’t just end there. The Metropolitan cocktail boasts a rich history with two distinct versions emerging in two different centuries. The earliest version dates to 1884, while the modern take surfaced almost one hundred years later—each reflecting the tastes and cultural nuances of their respective eras.

Inspiring the Manhattan cocktail creation, the 19th-century Metropolitan was a staple in preProhibition America. Served up, this version features brandy, sweet vermouth, simple syrup, bitters, and a cherry garnish. Sophisticated and elegant, the Metropolitan works well on a winter night by the fire.

Solidifying its classic cocktail status, the Metropolitan recipe first appeared in 1884 in Modern Bartender's Guide by O. H. Byron. Where did the name come from? Theories include a reference to New York City’s Metropolitan Hotel in New York, opened from 1852-1895, or the Metropolitan Museum of Art opened in 1872.

Both versions of the Metropolitan reflect the dynamic nature of cocktail culture, illustrating how drinks evolve with societal trends—dark and brooding or purple and punchy. Whether sipped in a grand 19th-century saloon or a chic 1990s Martini bar, the Metropolitan remains a testament to the enduring art of mixology.

THAT'S ITALIAN

LA MARCA PROSECCO ADDS EFFORTLESS STYLE TO THE MIX

By Michael Tulipan

It’s hard to imagine a time when Prosecco was not seemingly on every wine list in America. Still, this sparkling wine from Northern Italy has become the go-to sparkler for brunch and cocktail-loving Americans. Launched in the United States in 2009, the La Marca brand has led the way in introducing consumers to this category of wine and is now the #1 Prosecco, the #1 sparkling wine, and the #1 total wine SKU in the country.

“Because of its growth over the last 15 years or so, consumers have very high recognition of Prosecco as an Italian sparkling wine,” says Beth Orozco, Vice President of Marketing for La Marca. “Sparkling wines in general offer an appealing sense of history, heritage, and culture, but Italy specifically brings a sense of generosity, authenticity, and joy to food, life, and wine to that association.”

While there are many Proseccos on the market, La Marca has managed to stand out due to its commitment to quality and the collective pride of the 5,000 growers who also serve as ambassadors for the wine and the region of Veneto. The La Marca Cooperative was formed in 1968, and today, its wines are sold in more countries than any other Prosecco label.

“WHEN CONSUMERS SEE THAT SIGNATURE LA MARCA BLUE LABEL, WHETHER IT’S ON OUR FLAGSHIP LA MARCA PROSECCO D.O.C. OR OUR BRIGHT LA MARCA PROSECCO ROSÉ D.O.C., THEY KNOW THEY ARE GOING TO ENJOY AN APPROACHABLE, REFRESHING AND CONSISTENTLY HIGHQUALITY TASTE OF AUTHENTIC, DELICATELY CRAFTED ITALIAN SPARKLING WINE.”

— BETH OROZCO, VICE PRESIDENT OF MARKETING FOR LA MARCA

ADVANCED MIXOLOGY IN THE KNOW

Grapes are key to high-quality Prosecco, and the La Marca growers work 17,000 acres in Treviso’s coveted vineyards and the hillsides along the Piave River. The region is known for its moderate climate and welldraining soils, which yield exceptionally flavorful and consistently excellent grapes.

La Marca uses the preferred method for making Prosecco, known as Methodo Italiano, where secondary fermentation takes place in a tank rather than the bottle. This process helps create fresh, elegant, balanced sparkling wines with larger, more persistent bubbles. The flagship Prosecco is made with the region’s signature grape, Glera, while the Prosecco Rosé is made with Glera and about 14% Pinot Noir. 30% of the grapes are hand-harvested in the most prestigious D.O.C.G. vineyards.

Prosecco is a great option for a lower-cost sparkling by-the-glass pour, but Orozco points out the versatility La Marca brings to cocktails. “La Marca is the most aromatic Prosecco with beautiful notes of ripe fruit—like fresh pear, white peach and fresh citrus—and fresh florals like honeysuckle and elderflower,” she says.

La Marca also offers size flexibility from 187ml La Marca Minis, perfect for quick service and tableside pours, to 750ml and magnums for the ultimate celebration.

The next time your guests want a taste of La Dolce Vita, reach for a bottle of La Marca Prosecco and add some of Italy’s effortless style to the mix. Salute!

A Bartender’s Secret Weapon

THE PERFECT PURÉE OF NAPA VALLEY FOCUSES ON DELIVERING HIGH-QUALITY, VERSATILE PRODUCTS TO BARTENDERS

Bartenders will find that ready-to-use ingredients are more than just convenient. Products like The Perfect Purée of Napa Valley are made with non-GMO fruit with no artificial ingredients, bringing fruit’s healthy benefits to drinks.

“Our ready-to-use flavors can be a cost, time, waste, and labor lifesaver for a bartender. No more hassle with making purees from scratch anymore,” says Montia Garcia, Director of Marketing. This ease of use means that

bartenders can spend more time crafting unique cocktails rather than prepping ingredients.

The versatility of Perfect Purée products is another standout feature. “Our products are endlessly versatile for cocktails, spirit-free drinks, and can be used in all parts of your menu,” shares Montia. Picture a Mango Paloma that perfectly complements a salad topped with creamy mango-honey dressing, followed by a delightful mango panna cotta for dessert. The possibilities are endless.

Kokomo Kiwi

Manny Hinojosa / Tequila Cazadores Global Brand Ambassador; Photo by Anna Pyshniuk

INGREDIENTS

1 oz. The Perfect Purée Kiwi

¼ oz. The Perfect Purée Meyer Lemon

3 oz. coconut water

¼ oz. agave nectar

2 basil leaves

PREPARATION

In a cocktail shaker, combine all the ingredients with ice. Shake and serve over the rocks. Garnish with kiwi and basil.

p e r f e c t

p a i r i n g s

t h r o u g h

s e n s o r y

s c i e n c e

for discerning diners

I n t r o d u c i n g

Elegance

ADVANCED MIXOLOGY DRINK WELL

Lychee Wine Slushy

Mix with Marie (IG: @mixwithmarie)

INGREDIENTS

1 cup GEN 7 Wines Noir de Noir Red Wine

4 oz. The Perfect Purée Lychee Puree

1 cup ice

PREPARATION

Combine Lychee Puree and ice in blender and blend until a slush consistency. Fill glass with slush, then add wine to it. Garnish with mint.

Perfect Purée continually expands its flavor offerings to inspire bartenders.

Its newest selections include Lime Zest, Mango Passion Fruit, Peach Ginger, and Red Jalapeno Puree. With an extensive selection of over 40 flavors, Perfect Purée encourages bartenders to experiment through its complimentary sample program at perfectpuree.com/chilled.

Pink Guava Aperol Spritz

Created by Annie Llew (IG: @anniellew) / Lead Virtual Mixologist

Photo by Annie Llew

INGREDIENTS

1 oz. Aperol Aperitivo (optional)

Sparkling wine or Prosecco, to taste

1 oz. The Perfect Purée Pink Guava Puree Club soda or mineral water (use Pellegrino Momenti Raspberry Lemon Sparkling Mineral Water for color)

PREPARATION

In a wine glass, add Aperol (optional), sparkling wine/ Prosecco and Pink Guava Puree. Stir slowly to combine. Slowly add ice, stir slowly again. Top with club soda or mineral water. Garnish with dried fruit and fresh herbs (optional).

Yuzu Tepache

INGREDIENTS

4 oz. De La Calle Tepache Pineapple Spice, chilled 1 oz. The Perfect Purée Yuzu Luxe Sour

½ oz. agave

PREPARATION

Combine all ingredients and stir well.

the

COCO LOPEZ GIVES A TROPICAL KISS TO THE CLASSICS

Beyond Piña Colada

While Coco Lopez has long been celebrated for its role in creating the perfect Piña Colada, its versatility extends far beyond this iconic tropical drink. Bartenders are discovering a wide range of cocktails that benefit from its rich, creamy coconut flavor. “It can be used in craft cocktails such as Coconut Mojitos, Coconut Margaritas, Martinis, and more,” shares Jose Luis (Papo) Suarez for Coco Lopez.

Tips for Bartenders

For bartenders eager to expand their cocktail repertoire with Coco Lopez, there are a few things to remember. “Coco Lopez is so rich in flavor that when bartenders craft their cocktails, there is no need to use a huge amount of our cream of coconut,” advises Papo.

The rich flavor profile allows for better integration with other ingredients, preventing separation and ensuring a smooth, cohesive drink. Coco Lopez can serve as a substitute for any sweetener in cocktail recipes. “Our cream enhances the flavor of all other ingredients in the cocktail rather than overpowering the final desired flavor,” adds Papo. This makes Coco Lopez an ideal ingredient for creating well-balanced, flavorful cocktails.

Whether it’s a tropical twist on a classic drink or an entirely new concoction, Coco Lopez provides the rich, authentic coconut flavor that elevates any cocktail experience.

A Unique Edge

Coco Lopez’s commitment to quality ingredients and superior flavor distinguishes it from other coconut creams. “If you look at our ingredients, you will notice our first ingredient is coconut,” explains Papo. In contrast, many other brands list sugar or a blend of coconut juice and milk as their primary ingredients, often to mask a sugary taste.

Coco Lopez uses pure, refined white sugar, ensuring a consistent rich coconut flavor. Another distinctive feature is its color. “Our cream is not white like other brands. Ours is an off-white to brownish-dark cream color, but amazingly, as soon as you mix it with water or ice, it turns immediately to white with a rich coconut flavor,” shares Papo. This transformation proves Coco Lopez’s authenticity and quality.

White Coconut Martini

INGREDIENTS

1 ¼ oz. Vanilla Vodka

¾ oz. half and half

½ oz. coconut rum

½ oz. Coco Lopez Real Cream of Coconut

PREPARATION

In a shaker, stir together the half and half, coconut rum, vodka, and Coco Lopez Cream of Coconut. Place ice cubes in Martini shaker. Cover, shake. Pour into a chilled Martini glass. Garnish with vanilla beans.

ADVANCED MIXOLOGY RIFF ON A CLASSIC Hennessy Piña Colada

INGREDIENTS

2 oz. Hennessy V.S

½ oz. spiced rum

3 oz. pineapple rum

1 oz. Coco Lopez Real Cream of Coconut Dash of cherry brandy

PREPARATION

Add ingredients, except cherry brandy, to a shaker tin with ice. Shake until chilled, pour into a Hurricane glass with crushed ice. Float a splash of cherry brandy on top. Garnish with pineapple wedge and cherry. Frozen: Add all ingredients to blender with scoop of ice and blend until smooth.

Coconut Collins

Created by bartender Erin Rea

INGREDIENTS

2 oz. Waterloo No. 9 Gin

¾ oz. lemon juice

¾ oz. simple syrup

¾ oz. Coco Lopez Real Cream of Coconut

PREPARATION

Shake vigorously over ice, strain into tall glass with fresh ice. Top with soda water, garnish with lemon.

just open and pour

HEAVENLY SPIRITS INTRODUCES LE BARTELEUR RTDS TO THE UNITED STATES

By Michael Tulipan

The collection introduces four expertly made classic cocktails in bottles—Espresso Martini (ABV 22%), Hanky Panky (ABV 23.5%), Margarita (ABV 27%), Pornstar Martini (ABV 18%).

The United States Ready-to-Drink (RTD) category has gotten an exciting new addition with the launch of Le Barteleur premium bottled cocktails by Heavenly Spirits. Created by French entrepreneurs Nicolas Varnier and Philippe Di Mèo in collaboration with the century old Védrenne Group, these cocktails are crafted with high-quality, natural ingredients and ideally suited for high-volume bars and restaurants, as well as catering services, hotels, and sporting venues.

Heavenly Spirits continues to strive to bring the very best of French spirits to the American spirits enthusiast. Le Barteleur represents the best of French, ready-to-serve premium classic cocktails.”

— COMPANY CO-FOUNDER DANIEL COONEY

The collection introduces four expertly made classic cocktails in bottles, each with its own signature twist. While the founders appreciate the original recipes, they felt there was room to take each cocktail to the next level while still maintaining quality and providing an easy-to-serve delicious beverage in a flash.

By now, Margaritas and Espresso Martinis are ubiquitous around the globe, but both get upgrades in Le Barteleur’s line of RTDs. The Margarita dates to the dinner party scene in Acapulco, Mexico, circa 1948 and has since taken the world by storm. How to upgrade one of the most ingeniously simple cocktail recipes in existence? For this RTD, they keep the tequila, triple sec, and lime base, then amp up the fruitiness with grapefruit for a refreshing new take.

Does everyone love an Espresso Martini? It sure seems that way, but unfortunately, not all are made the same. The espresso bitterness is increasingly taking a backseat to cloying sweetness. Le Barteleur decided to balance out the sweetness of coffee liqueur with the addition of dark chocolate.

Created at London’s legendary Savoy Hotel in 1925, the Hanky Panky combines gin, sweet vermouth, and a bitter like Fernet Branca, sometimes with a hint of orange, depending on the recipe you might find. The drink was rife for an RTD update, with Le Barteleur introducing a hint of spice to the original ingredients by adding a ginger tonic.

The Pornstar Martini may seem like a product of the seamy 1970s, but it came to popularity in the 2000s thanks to the seminal LAB Bar in London. Le Barteleur builds on the same vodka-vanilla-passion fruit foundation as the original, but adds tropical mango notes for a more fruit-forward version of the recipe.

Making quality spirits increasingly means keeping an eye on sustainability, and Le Barteleur delivers here as well. The environmentally friendly packaging features lighter glass with a minimum of 30% recycled content, while the labels and boxes are made of FSC (Forest Stewardship Council) certified paper.

Service is a breeze with Le Barteleur’s line of RTDs. Each 700ml bottle provides eight to ten servings, and since the cocktails have no expiration date and are shelf-stable, this ensures no waste and a consistent pour every time. A great drink and a healthy bottom line bring together the best of both worlds in this innovative new collection of premium spirits. Just open and pour!

take a Brazilian-Style Break

A QUICK TRIP TO THE BEACH IN RIO ISN’T FAR AWAY WITH NOVO FOGO’S LATEST ORGANIC CANNED COCKTAILS

By Victoria CeCe

Novo Fogo is making waves this summer with the first USDA-certified organic cachaça-based Ready-toDrink cocktails, a win for bar guests and Mother Earth.

We are the world’s only organic-certified, zero-waste, carbon-negative spirits company. Our production process, from agriculture to bottling, is organic certified to protect our workers from exposure to chemicals and to preserve the coastal rainforest terroir.”

— LUKE MCKINLEY, MARKETING DIRECTOR OF NOVO FOGO

“ “

Novo Fogo has mastered RTD cocktails over the last seven years, giving us breezy access to some of Brazil’s greatest flavors and spirits (who doesn’t love cachaça?). Their recent release of the Brazilian Organic Cocktail line-up carries the kaleidoscopic energy of Brazilian summer, heightened with the essence of top-quality cachaça.

You may be wondering—are these bottled Caipirinhas?

No, for a reason. The Novo Fogo teams know that canning a good Caipirinha will only do the cocktail injustice. “As any good bartender knows, the Caipirinha cocktail is a beautifully simple drink whose whole is greater than the sum of its lime, sugar, cachaça, and ice,” says McKinley. “A properly made Caipirinha is impossible to translate to RTD form, so simplifying the drink’s name makes it easier to understand.”

Novo Fogo’s new canned cocktails still bring you those Caipirinha-like Brazilian beachside vibes without the need for mixers, jiggers, or a plane ticket. They come in three flavors classic of Brazil—lime, passion fruit, and mango—all combined with a base spirit of Novo Fogo Silver Cachaça.

These zesty summer vibes go beyond the yummy and eco-friendly cocktail inside. Novo Fogo’s Brazilian organic cocktail line-up steps in with a label design as sunny as the elixir inside. “The colorful design of the 12-oz sleek cans evokes Novo Fogo’s origins in the Brazilian rainforest and emerged in collaboration with multi-Grammy-nominated dance music duo SOFI TUKKER, who became co-owners and global ambassadors of Novo Fogo in October 2022.”

SOFI TUKKER’s electric summer energy is also available for those skipping alcohol this summer. The Novo Fogo team recently released two flavors of alcohol-free Sparkling Mate Tea, developed in collaboration with SOFI TUKKER, giving everyone a kiss of the Brazilian sun this summer while also supporting a future of sustainable spirits and cocktail production.

“We believe that what goes around, comes around and thus invest equally in our community, our environment, and our own economic success.”

With the summer here and our thirst screaming, we won’t be breaking a sweat. Instead, we’ll take a Brazilian-style break, with one delicious Novo Fogo cocktail in hand.

A WELL-BALANCED, LACTOSE-FREE COCONUT LIQUEUR WITH A DISTINCTIVE CARIBBEAN TASTE. MOZART CHOCOLATE LIQUEUR OFFERS ITS LATEST EXPRESSION, COCONUT. MOZART CHOCOLATE COCONUT IS CHARACTERIZED BY A CREAMY CONSISTENCY WITH A NUTTY & FRESH TASTE. GIVE IT A MIX IN YOUR NEXT PIÑA COLADA—EVERYTHING IS BETTER WITH MOZART! IF YOU

Piña Coladas

Mozart Piña Colada

(Makes two choctails)

INGREDIENTS

3 oz. Mozart Chocolate Coconut Liqueur

12 oz. pineapple juice

3 oz. cream of coconut 3 oz. rum

3 – 4 cups crushed ice Pineapple wedges (for garnish)

PREPARATION

Blend the pineapple juice, Mozart Chocolate Coconut Liqueur, cream of coconut, rum, and ice in a blender until smooth. Divide between two glasses. Garnish with pineapple wedges.

SHAKING AND STIRRING LAUNCHES

REVIVALIST

GARDEN GIN

Sustainable distilling methods married to ethnobotanical traditions creates an exceptional, all-natural, sustainably produced, American gin. Herbaceous notes from lemon verbena and ashwagandha greet the palate with undertones of stone fruit sweetness from plum, floral notes from rosehips and rose petals, and an earthiness from hemp seed. No additives, sugars, preservatives, or flavorings.

THE REVIVALIST MARTINI

INGREDIENTS

2 ½ oz. Revivalist Garden Gin

½ oz. dry vermouth

PREPARATION

Add ingredients to mixing glass. Stir well until diluted. Strain into chilled Martini glass. Garnish with orange blossom mist and orange peel.

WILD TURKEY

MASTER’S

KEEP TRIUMPH

At 104-proof, this 10-year-old rye whiskey features Wild Turkey’s oldest rye age statement to date, resulting in a complex and bold flavor that pushes the boundaries of premium Kentucky rye. More excitingly, this year’s expression is inspired by Master Distiller Eddie Russell’s son and new Associate Blender Bruce Russell, known for his affinity for all things Kentucky Rye. Wild Turkey’s Master Distiller Eddie Russell shares, “This release was inspired by Bruce’s fondness for rye and is a nod to his influence on my work.”

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Wild Turkey Master’s Keep Triumph Ice (optional)

PREPARATION

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

MONIN MATCHA GREEN TEA CONCENTRATE

Joining the brand’s existing coffee and tea concentrate line, Monin Matcha Green Tea Concentrate offers a solution to quickly craft matcha drinks, everything from classic lattes to balanced cocktails and mocktails. Pre-sweetened and made with organic Japanese matcha powder, this liquid concentrate makes it easy to create consistent and delicious matcha beverages in seconds!

MATCHA MADE IN HEAVEN

INGREDIENTS

1 ½ oz. vodka

¼ oz. Monin Mojito Mix

¾ oz. Monin Matcha Green Tea Concentrate

¾ oz. fresh lime juice

PREPARATION

Fill serving glass full of ice. Pour ingredients into mixing glass with 2/3 ice in order listed. Cap, shake and strain into serving glass with ice. Garnish with a mint spring and orange slice.

HENNESSY

MASTER BLENDER’S

SELECTION NO 5

A result of craftsmanship, tradition, and innovation, curated under the expert eye of Master Blender Renaud Fillioux de Gironde. “I wanted to pay tribute to the artisans behind the scenes—exclusive Hennessy distillers who are experts and share with us, year after year, first-rate eaux-de-vie remarkable for their purity, finesse and potential,” says Renaud.

NEAT OR ON THE ROCKS

INGREDIENTS

1 ½ oz. Hennessy Master Blender’s Selection No 5 Ice (optional)

PREPARATION

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

QUINTESSENTIAL LE GIN 13

Crafted from organic grapes and featuring 13 hand-selected botanicals, including juniper, coriander and rosemary, Le Gin 13 offers a harmonious blend of classic gin flavors with a Rhône twist. Created by Fabrice and Romain Pitaud, the skilled winemaking team at André Brunel, Le Gin 13 embodies the rich heritage of the Rhône, which runs deeply in the Brunel family (as they have been producing wine there since 1739). “As a gin enthusiast, I drew inspiration from my home, the Rhône,” says Fabrice.

LE GIN 13 & TONIC

INGREDIENTS

2 oz. Le Gin 13 Dry tonic Lime or cucumber (for garnish)

PREPARATION

Fill glass with ice, add gin, top with tonic, stir well. Garnish.

COCONUT CARTEL BLANCO

Capturing the essence of the Dominican Republic’s finest sugarcane and locally harvested coconuts, Coconut Cartel is the only brand to use fresh coconut water in the process of proofing rum, resulting in a distinctive and refreshing flavor profile. “I’m captivated by the diverse and intricate nature of artisanal pot still white rums, particularly cane spirits like Mexican Charanda, Brazilian Cachaca and Rhum Agricole,” reveals co-founder, Dani Zig.

CARTEL DAIQUIRI

INGREDIENTS

2 oz. Coconut Cartel Blanco Rum 1 oz. fresh lime juice ½ oz. agave syrup

PREPARATION

Shake with ice and strain into a chilled coupe. Garnish with a lime wedge or wheel.

Creating an iconic cocktail, one that turns heads, requires searching for the newest innovations in mixology. One-of-a-kind cocktails first need ingenuity and passion, coupled with a deep understanding of flavors that are established as the backbone of mixing.

Those bartenders who have thrilled us with their iconic drinks already know that not every recipe is a masterpiece. Sometimes you fall flat. But the quest goes on. You get over it, move on, dissect the process, make changes, work smarter, then boom. Mastery is found in the mettle.

In this issue of CHILLED, we reflect on some of mixology’s best cocktail moments, from Piña Coladas to Palomas. We revel in the classics while eagerly anticipating the modern riffs bartenders have been crafting. From the newest spirits being poured to the latest in fresh ingredients, we’re diving deep into today’s recipes.

Aligned with glamour, and always fashionable, the Cosmopolitan cocktail’s social status suits our iconic cover star, Paris Hilton, like a glove. As two symbols of sophistication and a “cosmopolitan” lifestyle, Paris and her favorite drink are in the pink.

Strutting back

into the bar

THE COSMO IS BACK AND SHOWING OFF ITS 21ST CENTURY TWIST

By Victoria CeCe

Oh, the Cosmo. The pink elixir that filled Martini glasses in iconic scenes of Sex and the City. This pretty piece of the '90s is back, with new Absolut energy.

The Cosmopolitan cocktail is undoubtedly one of the most iconic cocktails—invented by Toby Cecchini in 1988 during his time at the Odeon (now the owner of the excellent and low-key Long Island Bar in Brooklyn). The cocktail’s zesty personality and quality ingredients, not to mention just how pretty it looks in a glass, stole all the hearts in the late 1990s.

The recipe? Cranberry juice, lime juice, triple sec, and citron vodka. But not just any vodka. The classic Absolut Citron.

“

Absolut is the base spirit of the Cosmo and allows the other ingredients to stand out while still providing a strong foundation for the cocktail.”

- MATT FOLEY, VP OF MARKETING FOR ABSOLUT

Now, 25 years later, the Cosmo is strutting back into the bar scene, with a 21stcentury twist.

The return of the Cosmo comes as no surprise, and that’s not just because of Gen-Z’s love for binge-watching SATC. The Cosmo can be a chameleon at the bar. It’s customizable, fitting right into just what bar guests want: options. “Whether you’re a bartender or consumer at home, the most important part of crafting the perfect Cosmo is making it your way. The recipe is a guideline, but we encourage everyone to experiment and mix up their Cosmos in their unique way trying different Absolut flavors,” adds Foley.

The Cosmo’s comeback is also behind another renaissance, of vodka. The demand for classic vodka cocktails like the Cosmo calls for bartenders to explore vodka, its personality, and its versatility. “Bartenders can experiment with flavor pairings and techniques, putting their twist on these iconic cocktails and recipes, allowing vodka to truly become an essential spirit for bartenders and in cocktail culture as a whole,” explains Foley.

Absolut’s vibrant lineup of vodkas make it fun for the Cosmo to be adapted to bar guests’ desires. “The versatility in Absolut’s flavor range and the cocktail’s recipe allows for customization to match your unique style. Experimenting with different flavor variations like Absolut Wild Berri, Lime or Watermelon can offer a unique and refreshingly tasty take on the iconic cocktail.”

With Absolut’s historic rendezvous with the Cosmo, we can explore different sides of this cocktail—from a Cosmo champagne cocktail to the White Cosmopolitan.

No matter your cocktail of choice, Absolut’s latest partnership maximizes the Cosmo energy. The Absolut x Paris Hilton Cosmo Collection brings a line of unique drinkware touched with just the right amount of pink. “This collection of Cosmo-inspired drinkware aims to bring the Absolut Cosmo to life in a new and exciting way, tapping into Paris Hilton's iconic style and personality to create a unique offering for fans of the cocktail,” says Foley.

The collection features short-stemmed, hand-blown Martini glasses sold in a set of two, all in blush pink, plus an insulated pink cocktail shaker with gold accents and a gold jigger.

With this new collection and the Cosmopolitan’s comeback, there’s only one way to describe the bar on the horizon—hot.

The Absolut x Paris Hilton Cosmo Collection

Two

icons bring back the Cosmo in culture through a new drinkware line, music, and events. The collection, an all-new blush pink Cosmo-inspired drinkware line, marks Paris’ first foray into drinkware that includes shortstemmed, hand-blown Martini glasses available in a set of two, as well as an insulated pink cocktail shaker with gold accents and a gold jigger. Sold exclusively on Amazon.

INGREDIENTS

1 ½ parts Absolut Citron

¾ part Triple Sec

¾ part cranberry juice

¾ part lime

PREPARATION

Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with an orange zest twist.

Absolut Cosmo

THE American Way

By Michael Tulipan

HORSE SOLDIER BOURBON REMINDS US TO NEVER FORGET

The legacy of America’s darkest day and later the daring horseback raid of a Taliban stronghold in Afghanistan serve as the inspiration for Horse Soldier Bourbon. This veteran-owned company brings authenticity to its line of all-American bourbons as well as its origin story told through a unique bottling process reminding us to never forget 9/11.

In 2017, the Horse Soldier team received a gift of recovered steel from the wreckage of the World Trade Center from the Port Authority of New York and New Jersey. This steel was forged into the Horse Soldier Bourbon bottle molds now used to make every bottle.

A soldier riding a horse also adorns the striking label, another reminder of the heroism of those who carried out that dangerous mission in the days after 9/11.

Every bottle that goes through these molds will have been touched by World Trade Center steel. Forged in fire, just as the Horse Soldiers have been throughout our careers.”

— SCOTT NEIL, CO-FOUNDER AND PRESIDENT OF HORSE SOLDIER

The Horse Soldier collection comprises three offerings: Straight Bourbon Whiskey, Small Batch Bourbon Whiskey, and Barrel Strength Bourbon Whiskey. Each is handcrafted from 100% American ingredients and distilled in the United States.

The signature Horse Soldier Straight Bourbon utilizes a high rye bourbon mash bill to add characteristic spice notes to the spirit. Neil suggests playing up this flavor profile in a cocktail. “The peppery characteristics of the rye come to life in a well-crafted cocktail made with fresh ingredients,” he says. Both the Small Batch Bourbon and Barrel Strength Bourbon are fashioned with a wheat mash bill, which adds bold toffee and honey notes. These can either be sipped or used to elevate a favorite premium cocktail.

Now based in Kentucky, the company is especially bullish on the future of wheated bourbons. “There are some fantastic brands in this space already, but consumers are discovering, or want to discover, the wheat profile,” Neil says. “We are fortunate to have laid down adequate wheated bourbon stocks that will allow us to continue to grow rapidly in a segment with unmet demand.”

This relatively young but fast-growing portfolio is already racking up awards including a spot in the Top 100 at the Ultimate Spirits Competition in 2022. Each of the three expressions also earned Double Golds at the San Francisco World Spirits Competition in 2022.

The Horse Soldiers once showed bravery against immense odds on the battlefield. The courage they exhibited that day now breathes life into a line of premium bourbons that show anything is possible with hard work and some American ingenuity.

Setting it Straight

SIPSMITH IS THE TRUE ESSENCE OF A LONDON DRY GIN

By Victoria CeCe

There’s nothing like a London Dry gin; its freshness, its crispness, its vibrance. It's a gin meant for Martini matrimony. Yet, many often wonder—what exactly is a London Dry?

There’s one gin setting it straight. Sipsmith encapsulates the true essence of a London Dry Gin from its birthplace to the bottle—its history, its stills, and all.

“Our launch marked the beginning of a gin distilling renaissance in London and made us the first traditional copper pot distillery to open in London for nearly 200 years, something that we’re more than just a little bit proud of,” says Keli Rivers, Senior Brand Ambassador for Sipsmith.

This achievement was a milestone, one that required a good fight. “In 2007, Sam and Fairfax, two great

friends from Southwest England, embarked on a mission to bring gin of uncompromising quality and character back to the city where it first earned its name, London. However, they didn’t know about a forgotten Excise Act of 1823 stating you could not legally operate a still less than 1,800 liters. But we had Prudence—our shiny new 300-liter copper still.”

The odds were in their favor. They won the battle, a.k.a attained their gin distiller license.

The mighty Sipsmith was born.

A tried-and-true London Dry, Sipsmith is produced on the very streets of London with hard work, unadulterated botanicals, and love. “We use the oneshot method, meaning the botanicals we load into our stills are the flavor we want after distillation, adding only water prior to bottling,” shares Rivers.

“

Every drop of Sipsmith is still made by hand in London making the heart cuts by taste and smell just like that first batch on March 14, 2009!”

— KELI RIVERS, SENIOR BRAND AMBASSADOR FOR SIPSMITH

Honoring history goes even further back than when Sipsmith opened its doors on Nasmyth Street 15 years ago. Sipsmith’s most riveting release is just around the corner, taking our tastebuds back almost 400 years.

“Sipsmith recreated the first UK recipe to combine juniper, citrus, and spices (the modern structure of gin) published in 1639, during the 30 years war, a decade before the British soldiers returned from fighting with the Dutch,” says Rivers. This limitededition gin will be released in the UK in the Fall of 2024 and in the United States in early 2025.

Sipsmith may be all about quality and history, but that doesn’t make it a gin only for connoisseurs. Sipsmith is one of the friendliest gins around—just as the London Dry category is to bartenders—making charming introductions, even to those hesitant to gin. “Gin is the perfect cocktail spirit as it marries,

carries, and elevates the sipping experience,” says Rivers. “Sipsmith is a go-to option for those looking to dip their toe into the category. It is smooth enough for a Martini but bold enough for a bubby spritzy beverage,” says Rivers.

And, who doesn’t love a Spritz?

But, of course, when you think of a London Dry, you can’t help but think of a good Martini, which Rivers reminds us of in the most poetic way possible. “The Martini is still the King of Cocktails for the simple reason that it can’t be rushed. It is a purely selfish moment between you and your cocktail,” notes Rivers. “Two simple ingredients mixed together with such precision and grace; it is truly a drink for people who take their pleasure seriously.”

In the Spirit of Hard Work and Tradition

WEST CORK DISTILLERS

By Megan Rider

A deep passion among three close friends and fishermen for the science and artistry behind whiskey production led to the inception of West Cork Distillers in Skibbereen, Ireland in 2003. John O’Connell, Denis McCarthy, and Ger McCarthy started their operation out of a room in Denis’s house in Unionhall, Co. Cork, utilizing two small stills acquired from a schnapps producer in Switzerland.

Despite their humble beginning, they have grown significantly and have redefined their craft and operation. They are now the largest independent distillery in Ireland. “We have been recognized for our innovative approach and credited with maturing, distilling, and bottling some of the finest craft Irish Whiskey on the market today. Our history is a story of dedication, innovation, and the relentless pursuit of excellence in every drop of whiskey we produce.”

Regarding the brand’s name, "West Cork" is a tribute to the distillery's location in the picturesque region of West Cork, Ireland. This area is renowned for its breathtaking landscapes, rich heritage, and traditional craftsmanship, all of which are reflected in the whiskey's branding. The label incorporates the rugged West Cork coastline in its design.

Additionally, its Maritime range pays homage to the founders’ fishing heritage, with the bottle design inspired by their deep connection to the sea, reflecting the spirit of hard work and tradition.

John O’Connell highlights that West Cork Irish Whiskey offers a portfolio catering to many tastes and flavor

profiles, thus providing ample opportunities for distinctive experiences. “Whether you plan to drink your whiskey neat, on the rocks, or in a cocktail, our high-quality finishes offer a unique whiskey drinking experience.” As for Irish whiskey present in the United States, John would love to see more growth in the market. “It’s our understanding that about only 7% of whiskey consumed in the states is Irish, so there is a massive scope for growth in the market, and that's mostly coming from seven or eight states, so the opportunity is enormous. More and more people are starting to explore Irish Whiskey in the U.S., specifically the more premium and innovative brands like West Cork Irish Whiskey.”

West Cork Distillers is the epitome of innovation, as they have crafted their own handmade pot stills, including ‘the Rocket,’ which uses a rapid distillation process to enhance flavor for a smoother tasting whiskey. “Science is fundamental to great tasting flavor. The distillery applies chemistry techniques that aren’t usually found in whiskey production, such as Gas Chromatography and Reverse Osmosis. Lastly, we are extremely proud of the fact that we use 100% Irish grain in all our whiskeys. This is something that will never change as we want to use the best Irish ingredients while giving back to the local farming community.”

The brand endorses authenticity, and although whiskey producers are looking to attract a new generation of whiskey fans with cask finishes, their focus is still on creating high-quality age-declared whiskeys that offer unique flavor profiles for their consumers.

Old Fashioned

INGREDIENTS

2 oz. West Cork Bourbon Cask

½ oz. Sugar syrup

3 dashes Angostura Bitters

Orange Rind (for garnish)

PREPARATION

Add all ingredients into a mixing glass with ice and stir until diluted. Serve into a Whiskey tumbler over Rock Ice. Zest and garnish with an orange rind.

Irish Coffee

INGREDIENTS

1 ½ oz. West Cork Bourbon Cask

½ oz. Demerara syrup

2 ½ oz. espresso

Whipped Cream

Hot Water

Dark Chocolate

PREPARATION

Add Whiskey and sugar syrup to a heated Irish coffee glass. Make 1 ½ oz. hot espresso and top up the glass. Add a small amount of boiling water to thin consistency. Gently float whipped cream into the top. Grate dark chocolate over the cream for garnish.

Manhattan

INGREDIENTS

1 ½ oz. West Cork Black Cask

½ oz. Sweet Vermouth

3 Dashes Angostura Bitters

¼ Cherry Brandy

Orange Rind (for garnish)

Maraschino Cherry

PREPARATION

Add all ingredients into a mixing glass with ice and stir until sufficiently diluted. Serve into a chilled coup glass neat. Garnish with a cherry and an orange rind.

New Cork Sour

INGREDIENTS

1 ½ oz. West Cork Black Cask Whiskey

1 oz. Fresh Lemon Juice

½ oz. Red Wine

½ oz. Egg White

½ oz. Sugar Syrup

2 Dashes Angostura Bitters

PREPARATION

Add all ingredients except the red wine into a shaker with no ice and dry shake for 6 seconds. Open the tins and add ice, then wet shake for 20 seconds. Fine strain into a tumbler over ice. Float the red wine over the top. Add bitters dash for garnish.

Bring Hot Kick on the

MEET TANTEO TEQUILA, MADE WITH FRESH PEPPERS FOR THE PERFECT SPICY MARGARITA

By Victoria CeCe

TANTEO STEPS INTO THE TEQUILA crowd with more than quality; it brings a hot kick. “Tanteo Tequila was established in 2007 with a vision of enhancing the Margarita experience with a consistently perfect spicy kick,” says Madeleine Bedder, Marketing Director of Tanteo.

Tanteo Jalapeño Margarita

INGREDIENTS

2 oz. Tanteo Jalapeño Tequila

1 oz. fresh lime juice

¾ oz. agave nectar

Salt (for rim)

Jalapeño slice (for garnish)

PREPARATION

Rim your glass with salt to enhance the flavors of the cocktail. In a shaker, combine the Tanteo Jalapeño Tequila, fresh lime juice, and agave nectar with ice. Shake well until the mixture is well chilled. Strain the cocktail into the saltrimmed, ice-filled glass.

“The brand pioneered the market for pepper-infused tequilas, developing its unique Jalapeño, Chipotle, and Habanero varieties. Each one is infused with fresh peppers, ensuring a natural and robust taste designed specifically for crafting standout spicy cocktails.”

Taking two hallmarks of Mexican food and beverage culture (tequila and chilies) and marrying them sounds too good to be true, but, it is.

Tanteo’s holistic approach ensures that quality is always preserved while making an infused tequila. They carefully craft and taste every tequila they make—a commitment even built into the company’s name.

Tanteo’s dedication to quality goes beyond their infusion wizardry. Its tequila production reflects traditional practices, which rest on one core principle: community.

“The company's foundation is deeply rooted in its unique collaboration with the only tequila distillery owned and operated by a cooperative of over 85 agave growers in Jalisco, Mexico, emphasizing a communitycentric approach to tequila production,” says Bedder.

The commitment to tradition and consistent infusions resulted in a lineup of three fabulous flavored tequilas: Jalapeño, Chipotle, and Habanero, plus one stellar 85-proof Blanco, that are bartenders' best friends.

The name ‘Tanteo’ originates from the Spanish verb tantear, meaning to estimate or evaluate. This reflects the brand's careful approach to achieving the perfect balance in the tequila flavors, especially given the varying heat levels of the natural peppers used in the infusions.”

— MADELEINE BEDDER, MARKETING DIRECTOR OF TANTEO “

This careful approach comes with a true creative passion, reminding us that tequila distilling and flavoring is indeed an art. “Crafting Tanteo tequila involves careful tasting and adjustment to ensure each batch meets the desired flavor and intensity, symbolizing an artistic endeavor to perfect the unique spicy blends.”

“Tanteo stands out for its emphasis on natural ingredients and bold flavors, designed specifically to elevate cocktails,” notes Bedder. “The spicy variations are crafted to complement the natural flavors of agave, offering a versatile base for creative mixology.”

Tanteo thought of bartenders from the liquid to the very bottle. Its tequila bottle has a thoughtful ergonomic design, with a distinct weighted bottom, and purposefully long bottleneck so that bartenders can efficiently pour with precision.

The advent of Tanteo reminds us that tequila isn’t going anywhere, and enthusiasts aren’t either. Instead, they’re searching for new ways to experience tequila’s finesse but with a twist. “People are looking for new experiences and bold flavors, and spicy tequilas offer that kick that makes a cocktail memorable,” says Bedder.

Though we love a classic spicy Marg, we wonder how to get creative with Tanteo. Bedder gives us some pointers: “Balance the heat, experiment with what complements, use fresh ingredients, and above all, let the tequila shine!”

Back on the Map Putting Rye

SAGAMORE SPIRIT LEADS THE CHARGE IN BRINGING MARYLAND RYE BACK TO THE WORLD STAGE

By Michael Tulipan

Did you know that the state of Maryland used to be a whiskey producing powerhouse? Thanks to settlers from Scotland and Ireland who brought their distilling knowledge to the colony, the heritage of Maryland rye dates back more than four centuries to the 1600s.

Before Prohibition, Maryland rye was known for its sweeter, more balanced profile, not just in the United States, but around the world. Fun fact—Maryland was one of the few states that did not ratify the 18th Amendment and Baltimore became a hub of anti-Prohibition, helping rye production to bounce back in the years after repeal. In the years leading up to World War II, Maryland held one-third of the United States rye whiskey in bond. Unfortunately, to support the war effort, all of Maryland’s distilleries were converted to ethanol plants and the industry faded away. Today, Sagamore Spirit leads the charge in bringing this distinctive Maryland rye back to the world stage.

Sagamore’s farm-to-table ethos ensures access to top-quality non-GMO grains by engaging with local farmers early in the process. Sagamore purchases rye seeds upfront with a pledge to buy the harvest. As a result, Maryland farmers grow and harvest rye specifically for the company. In 2023, over 1.6 million pounds of rye were harvested in Maryland thanks to the program.

Crafted in its distillery in Baltimore, Maryland, the whiskey is created with two distinct mash bills to create low rye and high rye whiskeys. Each is fermented, triple-distilled, and aged separately for four to six years before being blended in small 20-barrel batches.

In the past, Maryland Rye Whiskey had a smoother profile compared to others on the market due to the calcium-rich limestone waters in the area.

At Sagamore, two distinct mash bills are cooked, fermented, and distilled. The first mash bill, rich in rye and malted barley, delivers flavors reminiscent of baking spices and fruit. Conversely, the second mash bill, featuring a lower rye content, emphasizes corn and malted barley, resulting in smoother and sweeter tasting notes in the distilled spirit. After separately distilling and aging these mash bills, Sagamore Spirit expertly blends them to craft a proprietary recipe. The result? A bold yet harmonious expression, encapsulating the essence of Sagamore and the tradition of Maryland-style rye in every sip.

“Sagamore Spirit offers bartenders a rye whiskey with the perfect harmony of spice, sweetness, and depth, making it an ideal base for a wide range of both classic and innovative cocktails,” Norwood says. “Whether used in a timeless Old Fashioned or an inventive new creation, Sagamore Rye Whiskey enhances the drink with its rich and layered flavors.”

Already in 2024, Sagamore Spirit has re-released the customer favorite Manhattan Finish Rye Whiskey, as well as the highly anticipated Sagamore Small Batch Rye Whiskey. “Sagamore Small Batch reflects the state's long-standing tradition of local craftsmanship and excellence,” says Norwood.

More limited releases are to come this year, Norwood teases. “Whether it's a new finish, an innovative blend, or a unique aging process, our upcoming offerings promise to bring something special and distinctive to the market,” he promises.

Sagamore Spirit has one mission: to craft the world’s best rye whiskey. With over 200 international awards to its name including being crowned Best Rye Whiskey at the John Barleycorn Awards 2023, Sagamore has more than revived the legacy of one of the country's finest spirits and put Maryland rye back on the map.

“This

farm-to-table approach is vital as it underlines our dedication to quality, sustainability, and community support, ensuring that every bottle of Sagamore Rye Whiskey embodies these values.”

— RYAN NORWOOD, VP OF OPERATIONS AT SAGAMORE SPIRIT

FOR THE Love of Agave

FOR TROMBA, THERE’S NO TEQUILA WITHOUT RESPECTING THE MIGHTY AGAVE PLANT

By Victoria CeCe

With all the tequila talk in the world, we often forget to give the spotlight to what births it all: the agave plant. It’s a majestic plant, with thousands of years of history as an integral part of northern Mexican tradition.

Enter Tromba Tequila—a brand celebrating the agave through owner Marco Cedano's tequila legacy and vision. “At Tromba, we appreciate the agave plant and the land that brings this wonderful liquid to our lives. Any way we can help to promote the plant, its uses, and need for ecological diversity, we will,” says Katy O’Donnell, VP of Brand Development of Tequila Tromba.

The Tromba story began 50 years ago, in 1974, when Marco Cedano began his distillation journey. He gained respect for his exceptional palate and ability to express the unadulterated character of 100% agave spirits. For Cedano, the only way to achieve such pure expressions is by prioritizing the love and respect for the agave plant.

Tromba’s tequila-making model is built on two things: sustainability and community. This goes from the farm to the bottle to the final cocktail.

Tromba also concocted a brilliant way to allow bartenders to participate in protecting the agave plant while doing what they do best—cocktails.

“We love Palomas. In fact, every September, we have a nationwide program called International Paloma Appreciation Month. During this program we raise awareness around endangered agave plants, and other species of wildlife, that have been impacted by the big rise in tequila popularity,” says O’Donnell. The Paloma Month project enables Tromba to bring resources to Jalisco to support the Agave Rewilding Project dedicated to safeguarding plants losing their homes to the Blue Webber agave.

“Tromba translates to ‘The Storm,’ referencing the heavy rainstorms that bring life to the agave fields in Los Altos de Jalisco annually. These storms flood the land, allowing the earth to filter the water down into deep mineral-rich wells, which is the source Marco prefers to use in his tequila production,” shares O’Donnell. “You’ll see the imagery on the bottle depicts a large storm over agave fields with the mountains of Los Altos.” Local artist Mariana Pallares designed the label.

Through the production process, the Tromba team prioritizes minimizing its outputs and carbon footprint. It partners with the Sustainable Agave Company to upcycle its ‘bagazo’, or spent fibers, into biodegradable products.

Paloma

INGREDIENTS

1 ½ oz. Tromba Blanco

6 oz. grapefruit soda

Fresh lime juice

Salt

PREPARATION

Build ingredients over ice. Top with grapefruit soda. Garnish with a grapefruit wedge or a crack of black pepper.

So, what about the liquid? It’s quite exciting. Beyond Tromba’s solid lineup of Blanco, Reposado, and Añejo tequila, there are two new special debuts.

The Cedano arrives as a bold tribute to owner Marco’s celebratory 50 years of distilling tequila. It is currently available as a thrilling Reposado. Then, there’s the Cafeto.

Espresso Martini lovers—the Cafeto has us on our toes. This transformative tequilabased coffee liquor features only four ingredients—coffee cold-brewed with Tequila Tromba, agave nectar, and citrus botanicals to balance the flavor.

Whether you’re a Paloma or Espresso Martini drinker, every shot or sip of Tromba will bring bar guests closer to Mother Earth and make them fall in love with tequila.

Greater Rum, Greater Purpose

FROM ADVERSITY TO OPPORTUNITY WITH SANTA TERESA RUM

By Michael Tulipan

Santa Teresa has long been Venezuela’s ambassador to the world through its award-winning premium rums. This year’s Greater Rum, Greater Purpose campaign promises to further a long legacy of giving back by turning inward to help those in need in the company’s own backyard.

Though it has produced rum for over 225 years, Santa Teresa has never been one to rest on history or step back from a challenge. Despite all kinds of adversities, five generations of Vollmer family and the Maestros Roneros have been the head and the heart of Hacienda Santa Teresa, transforming crisis into opportunities, refining, and improving the art of rummaking techniques in pursuit of the creation of the world’s finest rum. “This campaign invites America to discover a premium rum with depth and purpose that simultaneously transforms adversity to opportunity in Venezuela,” says Clarissa Hines, North America Brand Manager for Santa Teresa.

Greater Rum, Greater Purpose shines a spotlight on the disadvantaged and marginalized members of Venezuelan society through Project Alcatraz, a social reinsertion, education, and training program that works with at-risk individuals and ex-gang members through prisons and social programs. The goal is to provide rehabilitation through sports, education, professional training, and career placement to offer a brighter future for participants.

This positive impact has long been showcased through estate rums that speak for themselves. Sugarcane has been planted on the Hacienda Santa Teresa property from its founding in 1796, and since 1830, through invasions and revolutions, there has always been rum.

The flagship Santa Teresa 1796 utilizes the solera blending system most commonly found in sherry making. Santa Teresa ‘Maestros Roneros’ Nestor Ortega and Nancy Duarte blend up to 30 casks of rum to make each batch that is then added to the solera. This allows the team to marry the oldest rums with new blends until they transform into a single rum of unparalleled texture and balance. The casks are topped off, so they are never emptied, which means there is some of the ‘Mother Rum’ from the first fill in 1992 in every bottle.

Due to this careful craftsmanship, the rum also offers a lower sugar content than many others on the market; only 2.2 grams per 750ml bottle. “This makes it an excellent choice for those who appreciate a refined spirit without excessive sweetness,” explains Hines. “Its versatility shines through whether enjoyed neat, on the rock or as the star ingredient in a variety of delicious cocktails.”

Though its spirits are created to honor the company’s long heritage of fine rums, that does not preclude innovation with new expressions. Launching this summer, the Santa Teresa 1796 Arabica Coffee Cask Finish will be the first coffee cask finish superpremium rum, reflecting the history of Arabica coffee cultivation on the hacienda’s property.

Today, Santa Teresa focuses as much on making excellent rum as it does on leading by example. A program like Project Alcatraz is just the most recent iteration of the company’s greater purpose of making a positive difference in its homeland.

“Our purpose is to be a tool for transformation and a source of inspiration,” shares Hines.

“That is why we believe in making a positive impact in our community for today and future generations.”

— CLARISSA HINES, NORTH AMERICA BRAND MANAGER FOR SANTA TERESA

RECIPES

THE NEWLY CREATED DRINK MENU AT MIAMI’S FAVORITE SELF-PROCLAIMED ELEVATED DIVE BAR, MAMA TRIED, IS A TESTAMENT TO THE BAR’S ENDURING DEDICATION TO CRAFT COCKTAILS.

“Mama Tried has always been a place to come for high volume and high energy vibes, but we wanted to make sure people remember that we’re a neighborhood cocktail bar first and foremost. Our new drink menu is a reminder of that.”

Photos by Michael Pisario

UNA NOCHE MAS

INGREDIENTS

1 1/2 oz. butter-fly tea infused tequila

1/2 oz. lemon juice

1/2 lemongrass syrup

1 oz. peach puree

1/2 oz. Dekuyper peach

1 1/2 oz. Ginger Ale (to top)

1 spray peach oil

PREPARATION

Add butterfly tea infused tequila, lemon juice, lemongrass syrup, peach purée, and peach liqueur into the small cheater tin. Shake vigorously. Add Hoshizaki ice into a clean wine glass, strain over ice. Add splash of ginger beer and soda water. Cap the cocktail with crushed ice. Add straw first, mint bouquet, fresh lime zest (looks like grass), then finally place the small rabbit on top near the mint. 1 spray of peach oil on the glass. Do NOT spray the top of the cocktail. The oil is food grade but tastes like shit.

—TYLER KITZMAN, PARTNER AND BAR MANAGER

S'MORE OLD FASHIONED

INGREDIENTS

2 oz. Graham Cracker infused bourbon

1/2 oz. vanilla-cinnamon syrup

2 dashes chocolate bitters

2 dashes Angostura bitters

1 marshmallow

PREPARATION

Add bitters, vanilla/cinnamon syrup, and graham cracker bourbon into a mixing glass, over ice. Stir for 10 rotations. Start smoking your rocks. Continue stirring, and only let the glass smoke for 5 seconds. Pour the cocktail over a large format ice cube. Express an orange peel over the top and discard. Then garnish with 1 marshmallow. Light on fire with a torch, then quickly put out the flame by fanning a bev nap. Serve quickly while still smoking.

BAHAMA MAMA 1961

Interactive Color Changing

INGREDIENTS

2 oz. Rum Blend (1 oz. Malibu : 1 oz. Santa Teresa 1796)

1/2 oz. lime juice

3/4 oz. pineapple syrup

1/2 oz. Giffard Banana

3 dashes orange bitters

1/2 oz. chocolate-covered espresso bean

PREPARATION

Add ingredients into a small cheater tin, Grate half of an espresso bean into the tin. Add ice and shake vigorously. Strain into a frozen Pilsner glass. Add pebble ice, Garnish with the straw first, then around the straw add 2 pineapple leaves, dehydrated lime wheel, maraschino cherry, cinnamon stick, and torch the tip for a little show and aroma.

FROZEN

RUM & COKE

INGREDIENTS

2 oz. rum

8 oz. coke

Fresh lime juice

Floater (optional)

PREPARATION

Typically made in batches using frozen drink machine.

DIANE FARR

ACCLAIMED TELEVISION AND FILM ACTRESS, TV SERIES CREATOR, BEST-SELLING BOOK AUTHOR, AND FORMER CO-HOST OF THE ICONIC RADIO SHOW AND MTV SERIES LOVELINE WITH ADAM CAROLLA AND DR. DREW, DIANE FARR STARS IN FIRE COUNTRY IN ITS SECOND SEASON ON CBS.

FAVORITE BAR.

Every actor has spent time in the back bar behind the restaurant at The Sutton Hotel. Reminiscent of the old Oak Room at The Plaza in New York, the dark wood and leather chairs have a way of sucking you in for way longer than you planned.

DINING OUT.

Anywhere I can I order the chef’s tasting menu I do. I make decisions all day, I prefer to let an expert have at it by night.

PREPARE DRINKS AT HOME?

If you ask me nicely.

BARTENDING PAST.

I used to own a bar. It was a nightclub, actually. At 22, while auditioning for acting jobs by day I was a cocktail waitress at night at a pretty blues bar that was sinking, so I made a deal with the owner to buy in while running it. Within a year I employed every struggling actor I knew and added two more floors. I sold the club at 25 and moved to LA, where my career began, but rest assured, I spent a lifetime behind all the bars inside in those three years.

PARADISE STIR UP A TASTE OF

PIÑA COLADA PUNCH