26 Liquid Chef - Billie Keithley, Breckenridge Distillery 28 Competition - Paint the Town Mango, Mango Shotta 32 The Chilled 100 Bartenders - Plymouth Gin 40 Competition - Coramino Cup Bartender of the Year 42 In the Know - Ole Smoky Moonshine and Jason Kelce
VOLUME 17 - ISSUE 5
PUBLISHER
Jeff Greif
ASSOCIATE PUBLISHER, EDITOR AT LARGE
Thom Meintel
EDITOR IN CHIEF
Gina Farrell
ADVERTISING MANAGER
Max Ferro
EXECUTIVE EDITORS
Vicki Cruz, Megan Rider
CHILLED 100 NATIONAL DIRECTOR
Wendy Hodges
SPECIAL PROJECTS MANAGER
Lennie Omalza
MARKETING COORDINATOR
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
Tracie Franklin, Richard Fri ART DEPARTMENT
Daniel Batlle, Angie Packer, Jackson Ryan PHOTOGRAPHY
Cover Photo by Erik Carter Images: Shutterstock.com
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The pursuit of flavor was bred in me growing up. My father was in the Air Force, and he would find restaurants to introduce us to the cuisines he uncovered while on duty. We then fused them with the recipes we learned on Public TV. A dash of Two Fat Ladies and a hint of Yan Can Cook alongside the Creole from my dad’s roots, and Tex-Mex from my mom’s filled our home with powerful aromas and tastes, and an enduring curiosity.
As an adult, this pursuit of flavor led me to food stalls, street vendors, and restaurants around the world. At a bar one night, a smell hit me like a brick—smoky and earthy. I’d never smelled anything like it and immediately asked what it was— whiskey. The first sip made me shiver, cough, and smile. I could fathom so many robust flavors dancing around in my mouth. That was the day whiskey became part of my spirit.
My curiosity eventually led me to realize that whiskey had infinite variations. I began attending whiskey classes and events and met as many educators and makers as possible, all encouraging and generous with their knowledge. Most of them were men, however, and often I felt out of place in their whiskey space. Luckily, this was a time of transformation. Women like Heather Greene, Stepfanie Ridgeway, Carmen Carrol, and Allison Parc took up space and spoke boldly for women who loved whiskey. Together, we supported each other and created welcoming environments where everyone could learn, drink, and celebrate their individuality.
Today, more than a decade later, I’m proud to see the visibility and influence women have gained. As a black woman, my presence and platform change misconceptions and invite more diversity. I’m thrilled organizations like StepUp and the Michael James Jackson Foundation continue to work for that. After years in this industry, I have never been more excited. There are more bartenders, more experiences, and more stories unfolding with every sip. Today I invite ALL OF YOU to pursue flavor with me as we continue our paths.
Tracie Franklin
Tracie Franklin is a spirits educator and whiskey influencer who lives in Washington D.C. She is proud today to be helping Pronghorn Co. lead the way in diversifying the spirits industry. She has appeared at Essence Festival, Charleston Food and Wine, and various cocktail and distilling conferences. She has also been featured on the Today Show, CBS Good Morning, and Fox 5 DC.
Education is Tracie’s passion. She has completed her Diploma in Distillation from IBD in 2023 and uses her technical knowledge and theatre background to entertain while mixing behind the bar. She has received the Black Excellence in Spirits award at Whisky Magazine.
In late 2013, after moving to Boston for college, Jordan Spaulding’s goal was to teach physics. During this time, he met Sarah Palmisano, who roped him into the service industry and hired him as a server. Sarah sparked Jordan’s journey into the world of alcohol. Starting with beer, Jordan became a Certified Cicerone, eventually delving into wine and spirits. He then managed bars in San Francisco and now resides in Nashville and is working on his own project while tending bar at Folk. Folk prides itself on honesty and integrity regarding both food and drink. They build relationships with local producers, focusing on transparency and seasonality to create thoughtful and simple yet intricate products.
While Sarah ignited Jordan’s journey, Yanni Kehagarias in San Francisco shaped his cocktail philosophy. “Despite only working together for a brief time, his emphasis on simplicity and the big question of ‘why’ resonates in my head every time I build a drink. His ability to look at a set of ingredients before even tasting something and ask you, ‘what purpose is this serving in the structure of this drink?’ is a concept that will stay with me forever, especially in the Instagram-hype driven world of throwing the kitchen sink at recipes and garnishes.”
For novice bartenders, Jordan suggests mastering the classics before diving into trendy cocktails. Understanding the fundamentals sets a strong foundation for a successful bartending career. Jordan’s favorite ingredient currently is Tempus Fugit’s Gran Classico. Its robust body and dark fruit notes complement winter citrus flavors, making it versatile for both stirred and shaken drinks.
When creating cocktails, Jordan sometimes plans meticulously for menu rollouts, while other times, inspiration strikes spontaneously. He emphasizes the importance of exploring local markets for fresh ideas and ingredients. While it is important for bartenders to know the classics, Jordan recommends experimenting with different base spirits.
“When making a Manhattan, you get a wildly different flavor profile when following the classic 2-1-2 build when using Rittenhouse Rye versus Bulleit Rye. Taking the time each day to try a different base spirit or two and understand their character will help in adjusting classic recipes on the fly to guests who call for a particular spirit. That ability will really help distinguish yourself as a bartender who is able to truly personalize a drink to both a guest’s palate and the nature of the spirit.”
Jordan Spaulding
Folk, Nashville
FINAL SAY
INGREDIENTS
1 ½ oz. Broker’s Gin
¾ oz. Meletti Amaro
½ oz. Lustau PX Sherry
¼ oz. Cherry Heering
1 dash Angostura bitters
PREPARATION
Build all ingredients in a stirring beaker, stir, strain into a chilled glass. Garnish with orange zest and peel, drop Luxardo cherry into cocktail.
Amber Archer was inspired to pursue bartending after realizing, as a 20-year-old floor manager, that she lacked bartending skills due to her age, which motivated her to learn about classic cocktails. She began bartending immediately after turning 21 and developed a passion for the beverage industry.
Amber began her career at Angele, a rustic French restaurant known for its extensive selection of French spirits. “The most unique aspect of the restaurant is the excellent selection of Calvados, cognacs, Armagnacs, pastis, and other French liqueurs and spirits.” The variety of offerings will allow her to provide guests unique sensory experiences they may not encounter elsewhere.
Amber advises novice bartenders to focus on reputable literature rather than social media tutorials. “Read books by reputable authors and beverage folk. Get your golden ratio down for cocktails, make the classics well, and have fun with your own takes—it’s all trial and error. Ask your friends to try your drinks. My personal rule on whether a drink is amazing or not is if I would choose to have two of the same drink. If I only have one, it’s simply good.”
Currently, Amber’s favorite ingredient is Santa Cruz pear juice, which she uses in simple syrups. She also enjoys lemon verbena for its versatility in various cocktails, particularly in hot toddies. Her cocktail creation process involves exploring a spirit’s flavors and improvising with complementary ingredients. “I usually become most inspired and inventive after procrastinating submitting cocktails for a new seasonal list as the pressure really motivates me.” Amber employs the Fibonacci sequence to create aesthetically pleasing garnishes for her cocktails. She noted that this method, though familiar to many, enhances the visual appeal of her drinks.
Amber anticipates a trend toward more straightforward and balanced cocktail presentations, moving away from pretentiousness. “After viewing several highend restaurants closing shop because their business model is unsustainable, I will hope that cocktail culture and bartending will follow suit and become less pretentious and focus on stead-worthy presentation, ingredients, and methods. I believe that the simplest steps can create the best experience, if there is structure and balance.”
Amber Archer
Angele, San Francisco
NOT IN MY HOUSE
INGREDIENTS
2 oz. Rittenhouse Rye Whiskey
¾ oz. J. Rieger’s Caffé Amaro
1 oz. date syrup
PREPARATION
Add ingredients to a mixing glass. Add ice, stir until chilled (or if using a shaker tin at home, until there is a slight layer of condensation on outside of tin). Strain into Glencairn. Garnish with skewered orange peel with clove tucked into curve of peel, braced against the skewer.
The Future, Revealed
THE SILENT RISE OF NANCY DUARTE, MASTER DISTILLER FOR SANTA TERESA 1796 RUM
By Victoria CeCe
There’s a spectacular rum shifting our attention south of the Caribbean.
Enter Santa Teresa, a historic rum distillery from 1796 that isn’t stuck in time. Behind its masterful rum blends is Nancy Duarte, Santa Teresa’s first female master distiller.
“In the history of the spirits industry, women have been present, but not always visible, from working secretly in the distilleries to bootlegging during the Prohibition era, maintaining family traditions, and preserving sacred recipes through the generations,” says Duarte.
Today, Duarte and master distillers like her are no longer in hiding. Carrying Santa Teresa’s five generations of distillation, Duarte creates exceptional rums that reflect the vibrant Venezuelan terroir.
There’s no doubt Duarte is a distiller and a determined one at that. She knew she wanted to become a master distiller, and her cleverness paved the way.
“I began by preparing the daily tastings that allowed the masters to judge each product. My job was to carefully clean the glasses and pour the rum for them to taste,” recalls Duarte.
“The truth is that, behind curtains, without anyone seeing me, I would take a sip of each sample to learn
about its characteristics, and, little by little, they began to include me in the evaluations, and my opinions began to count. They realized I had a talent for it.”
It didn’t take Duarte long to become a master rum distiller, a title she officially received in 2021.
Duarte’s knack for strategy translates naturally into the distillery, where she produces innovative rums with classic techniques—something you can see in Santa Teresa’s 1796 rum, made using the artisanal triple-aged Solera method to celebrate the distillery’s over 200year legacy.
The innovative approach allows for the development of an exquisite rum that echoes the history of rums before it. “With the solera method, the liquid evolves as it is transferred in a cascade from top to bottom, barrel to barrel. It's always in contact with the mother rum that has been there since 1992 (the first time our Solera was filled),” says Duarte.
As the rum carries on the history in each bottle, so does Duarte in the distillery. Santa Teresa’s rums are as evocative as ever, leading the future of super premium rums, which Duarte tells us has enormous potential. Consumers are even more curious, and after one sip of Santa Teresa 1796, we're curious about the future of rum, too.
Ahead of its Time
FOR FRANCESCA NONINO, EQUALITY IS TRADITION
By Victoria CeCe
There are few distilleries with a history ahead of its time like Nonino. The grappa distillery has long been female-led since Silvia Milocco Nonino became Italy’s first master distiller in the 1940s, shortly after she mightily began running the distillery following the death of her husband, the third-generation Antonio Nonino.
“Silvia’s story changed the course of our family history at a time when women in Italy were expected to stay home, not run distilleries,” says Francesca Nonino, 6th generation grappa producer and admired grappa influencer.
Flash-forward over 80 years later, and this historic grappa distillery continues to be as innovative as ever with the Nonino ladies behind it all.
“Seeing women in leadership roles was my norm, and that’s been one of my greatest blessings—being raised with the belief that talent, creativity, and hard work, regardless of gender, were what truly mattered,” says Francesca.
Nonino carries this legacy in every step of her career, openly reflecting on family stories that motivate her as she navigates her path in revolutionizing Nonino’s digital strategy.
THE LOCALS DISTILLER PROFILE
“What truly inspires me is the story behind this Grappa Revolution, something made possible by the cooperation of women. When winemakers refused to separate the pomace of the Picolit grape for distillation, my grandmother Giannola, undeterred, spoke directly to their wives, who agreed to help,” shares Francesca.
This solidarity among women made the revolution possible and laid the foundation for what our distillery stands for today. It is a history that constantly reminds me of the power of women working together. “ “
And we can see a fine example of what that power can do with the Nonino team today. Francesca’s mother, Cristina, distilled the first pure ginger spirit, her aunt, Antonella, does international bartender education on Nonino, and her aunt, Elisabetta, gave us the blessing of access to Nonino by expanding the brand to the United States.
And Francesca? Well, she’s leading the brand fiercely into the future by marrying her digital prowess with her distillation talents.
“As for my own journey, I’ve had the opportunity to bring a fresh perspective by modernizing our online communication strategy. My goal has been to make the world of grappa and distillation more approachable and engaging for younger generations (of legal drinking age, of course).”
At just 33 years old, Francesca is on fire. Because it takes guts not only to carry on such an important legacy but also to publicly broadcast this legacy and the values that come with it. Francesca’s confidence and unwavering determination beg us to ask—what is her advice for women in spirits looking to make a bold difference?
“Embrace your passion, stand firm in your vision, and never underestimate the power of resilience. Don't be afraid to take up space, trust your instincts, and push the boundaries of what’s possible,” says Francesca. “This industry thrives on craftsmanship, creativity, and authenticity—qualities women naturally bring to the table.”
Francesca left us with a note on something we must remember—the power of community.
“Surround yourself with women mentors and remember that success is not just about what you achieve individually but also about lifting others along the way. The more we support each other, the more we shape this industry for future generations.”
Together is the way to a future filled with indomitable women in spirits, and with a smooth pour of Nonino to finish the workday, there’s no doubt we will get there.
Craft the Fun WITH DEEP EDDY VODKA
“We launched the Craft the Fun Cocktail Challenge to help remind our bartender community what they love about their work and why they ultimately fell into the career—the ability to have fun while showcasing their creativity.”
—JULIE COLE, BRAND DIRECTOR OF DEEP EDDY VODKA
Over the last decade, the craft cocktail movement has challenged bartenders to create and innovate in ways that make their drinks stand out from the crowd. Deep Eddy Vodka recently held its annual “Craft the Fun” Cocktail Challenge, bringing together skilled bartenders from across the country to compete in crafting the perfect cocktail featuring Deep Eddy Vodka. Contestants were tasked with creating a drink that was balanced, delicious, inventive, and, most importantly, FUN — capturing the essence of a great time, whether at a backyard gathering, lounging on the beach, or enjoying a night out.
THE LOCALS COMPETITION
The Craft the Fun Cocktail Challenge kicked off in May, drawing in 470+ entries from talented bartenders across the country. Only 30 contestants were chosen to compete in the semi-final rounds that took place in Dallas, Atlanta, Chicago, Boston, and San Diego. Five talented bartenders emerged as finalists, earning an all-expenses-paid trip to Austin to compete in the mid-September Craft the Fun finals. The finalists were Jarad Crowell of Austin, Texas, Jennifer Yim of Las Vegas, Nevada, Makenzie Helem of St. Louis, Missouri, Natasha Van Duser of New York, New York, and Ruby Smith of Atlanta, Georgia.
Finalists were asked to create an allencompassing experience featuring a three-part cocktail challenge showcasing their technique and hospitality to judges Lynn House, Jeffrey Morgenthaler, and Christine Wiseman. In the end, Natasha Van Duser who stood out with her with three cocktails, Hotel Transylvania, Nosferatu’s Cornbread, and Dead, But Delicious, was selected as the 2024 Craft the Fun Cocktail Challenge winner. Natasha received the grand prize of $5,000 along with the opportunity to be featured on the Deep Eddy Vodka website and social media as well as an advertisement in Chilled Magazine. In second place came Jennifer Yim.
What I loved about Natasha was that she showcased her authentic self. She celebrated Deep Eddy and told a great story while doing so. Natasha’s cocktails were delicious, well balanced and mindful. — NATIONAL JUDGE, LYNN HOUSE "
With a fantastic turnout and fierce competition from all corners of the country, this year’s challenge highlighted the extraordinary talent and passion of bartenders. As Deep Eddy Vodka continues to engage and support the bartender community, the brand remains excited to create even more opportunities for bartenders to showcase their skills and passion for the craft in the future.
We congratulate all competitors on their hard work and creativity in crafting the fun with Deep Eddy Vodka.
DEAD, BUT DELICIOUS
INGREDIENTS
1 ½ oz. Deep Eddy Lemon Vodka
1 oz. Ichinokura Taru Sake
½ oz. Chinola Passionfruit Liqueur ¼ oz. orange blossom water
Stir and strain into a chilled Nick ‘n’ Nora glass. Garnish with a dehydrated lemon slice.
Maple Pumpkin Perfection
Fall in love with Monin Maple Pumpkin Cold Brew Coffee Concentrate — perfect for crafting cold brews, cocktails, and more in seconds!
How do you approach the creative process as a Liquid Chef?
I’m constantly thinking about ingredients day and night, and when I’m in mid-conversation with people, ideas and combinations of flavors appear in my mind like a chalkboard math equation. I think, “how can I combine them to create different in-depth flavor profiles?” It never shuts off for me. I think about what every sip is going to bring: Balance!
How do you integrate the unique characteristics of Breckenridge spirits into your drinks?
If you haven’t tried Breckenridge Distillery Spirits, you need to! One of the things that we’ve said since the early stage of the distillery is “there’s something in the water.” Minerality in the water, altitude, the way every little detail is handled influences cocktail creation.
The Art of Cocktail Creation
Photo by Liam Doran WITH BILLIE KEITHLEY OF BRECKENRIDGE DISTILLERY
Breckenridge Distillery is renowned for its award-winning spirits and its dedication to the craft of cocktail creation. At the heart of this operation is Billie Keithley, the distillery’s Liquid Chef, who approaches the art of cocktail creation with an obsessive passion for ingredients, flavor profiles, and balance. Known for crafting cocktails that are as visually stunning as they are flavorful, Billie seamlessly integrates the unique characteristics of Breckenridge spirits— inspired by the minerality of the water and the high-altitude conditions in which they are crafted. We wanted to learn more about Billie’s creative process and commitment to making Breckenridge cocktails exceptional.
Our spirits are unique due to the water and minerality. It's that Rocky Mountain viscosity!
What inspires your creations?
In my soul, I believe cocktails should be an experience. How can I make this person smile, relax, enjoy, and purely get excited about what they’re imbibing and make it memorable?
What
would you like bartenders to know about mixing unique cocktails?
Stay in tune with what every guest needs, know your history, and the most well-tried and true cocktails. I don’t care what generation you’re from—an extraordinary cocktail is an extraordinary cocktail. Experimenting with ingredients is a part of growth. Balance! Making in-depth flavors with every sip!
Paint the Town Mango cocktail competition
MANGO SHOTTA, MANGO JALAPEÑO TEQUILA, SPICES THINGS UP AT TALES
After an exciting journey of creativity and competition, the winner was crowned of the Paint the Town Mango Cocktail Competition hosted by Mango Shotta, Chilled Media, and in partnership with Women of the Vine & Spirits. Angela Wood, and her winning I Shot’ta the Sheriff cocktail and Sizzle and Spice shooter, spiced out the competition during a live event at this year’s Tales of the Cocktail in NOLA.
We ask Angela to discuss the creative process behind her I Shot’ta the Sheriff cocktail.
For full interview, visit chilledmagazine.com
What is the inspiration behind your winning cocktails?
I Shot'ta the Sheriff is all about combining classic flavors with a modern twist. My inspiration is from the timeless elegance of a New Orleans-style cocktail, but I wanted to create something that can stand out against the current trends and flavors. The cocktail was inspired by the rich history of New Orleans, a city famed for its vibrant cocktail culture and the classic Sazerac cocktail. By adding Sazerac Rye, the drink pays homage to the traditional Sazerac, while Mango Shotta introduces a contemporary twist, infusing the drink with a tropical, exotic flair that contrasts beautifully with the whiskey’s spiciness. The idea was to create a cocktail that honors traditional sophistication while incorporating fresh, innovative elements. It’s a blend of old and new, coming together to deliver a balanced and memorable drinking experience.
What was your creative process like in developing your cocktail? Did you face any challenges?
For me, the creative process often starts with a concept or theme. In the case of a cocktail featuring Mango Shotta, I needed to find out where this product has history. It is a Sazerac product out of New Orleans, which provided a solid foundation for creativity. And that's exactly when I knew I would create my cocktail with both ingredients. One of the main challenges was to achieve a balanced flavor profile. Too much mango might overpower the rye, while too little might make the cocktail too harsh, and I would lose the profile of the featured ingredient. So, the key was to adjust quantities and introduce additional elements like citrus and amaro to refine the balance while still following the requirements of the competition. In the end, I was surprised at how well it all went together, and I genuinely love my cocktail.
French Brandy ‘Tis the Season for Authentic Armagnac Calvados Cognac
With the Holidays soon upon us, there’s no better way to enjoy the spirit of the season than sharing with family and friends. Whether it’s in cocktails before dinner or savored slowly in front of the fireplace afterwards, our collection of artisanally-produced French brandies brightens every occasion.
Heavenly Spirits is a leading US importer of authentic French Spirits, including: Armagnac, Calvados, Cognac, Single Malt Whisky, Gin, Vodka, Rhum Agricole, Pastis, Absinthe, Apéritifs, Vermouth, RTD’s, Non-Alcoholic Spirits, and Liqueurs.
Learn more about our products at www.heavenlyspirits.com.
THE LOCALS COMPETITION
How did you incorporate Mango Shotta into your cocktail in an innovative way?
The cocktail combines the traditional spiciness of rye whiskey with tropical mango and jalapeño, an unexpected pairing that creates a complex taste experience. Adding lemon juice and amaro bridges the gap between the sweet mango and the bold rye. Creating a blended cocktail with a mango-jalapeño tequila and a robust rye was innovative.
What advice can you give aspiring bartenders who want to enter cocktail competitions?
It is extremely important to read the competition guidelines carefully. Understand the theme, ingredient restrictions, time limits, and judging criteria. Craft a compelling story or concept behind your cocktail. This helps engage judges and makes your entry memorable. Be clear and confident when presenting. Explain the inspiration, ingredients, and preparation method. Also, show enthusiasm for your creation. Passion and knowledge can make a strong impression. Practice making your cocktail multiple times to ensure consistency in taste, presentation, and technique before creating it live in front of the panel. Focus on the visual appeal of your drink. The right glassware, garnish, and pouring technique can make a significant difference. Choose garnishes that complement the cocktail and enhance its visual appeal. Think about color, texture, and how they fit the theme. Stay updated on cocktail trends, techniques, and new ingredients. Don’t be afraid to experiment and push boundaries! Innovation often comes from trying new things and taking creative risks, but make sure it makes sense. Everything must have a cohesive place from beginning to end, and be ready to explain that so that your judges can understand and experience your vision clearly and nothing is lost in translation.
What will you take away from this experience?
Winning the Mango Shotta cocktail competition at the Tales event in New Orleans has been a transformative experience for me. It’s a validation of my skills and creativity, showing that my unique approach to mixology resonates with industry experts. This win boosts my confidence and will also open exciting opportunities for collaborations and future events. The competition also provided invaluable networking opportunities, allowing me to connect with influential leaders who can contribute to my continued growth. On a personal level, it has been a journey of getting to know me, revealing strengths I hadn’t fully realized, and teaching me resilience under pressure. This victory gives me a platform to influence and inspire others through mentorship, sharing my story, or advocating for important causes. Additionally, being part of such a high-caliber event has exposed me to new ideas and trends, fueling my creativity and inspiring future innovations in my craft. I am so grateful for Chilled Magazine. This is my second national competition win and I only just found out how much opportunity was out there when I joined this community.
Celebrate Creativity
CRAFTING GIN COCKTAILS WITH THE CHILLED 100 BARTENDERS AND PLYMOUTH GIN
Plymouth Gin invited ten Chilled 100 Bartenders to create unique, original cocktails in the spirit of creativity and tradition to honor the essence of this iconic gin. Each cocktail showcases the artistry and passion of the bartenders that deliver unforgettable experiences in every sip. For full recipes, visit chilledmagazine.com.
Spring Plymouth Cocktail
Tony Del Pino | @bkmixologist
INGREDIENTS
1 ¾ oz. Coconut fat-washed Plymouth Gin
¼ oz. Green Chartreuse
¾ oz. Fresh lime juice
¾ oz. Spiced Syrup
1 ¼ oz. Fresh Pineapple Juice
2 dashes Peychauds Bitters
10 dashes Angostura Bitters
PREPARATION
Combine all ingredients into a cocktail shaker except for the Angostura. Add ice and vigorously shake for about 15 seconds. Fill a highball with Kold Draft ice and strain cocktail into the glass. Add a float of 10 dashes of Angostura Bitters and garnish with a mint sprig.
Plymouth Sunrise
Teransc Phillip | @hashtag_teransc
INGREDIENTS
1 ½ oz. Plymouth Gin
½ oz. Marionberry Syrup (Portland Syrups) or fruit pancake syrup
¼ oz. 1:1 simple syrup
¾ oz. Freshly squeezed lemon juice
¼ oz. Pineapple Juice
2-3 dashes Cherry/Chocolate bitters
Top with soda
PREPARATION
Shake all ingredients but soda with ice. Strain over fresh ice into glass and top with club soda. Garnish with rosemary sprig.
THE LOCALS THE CHILLED 100
Thai Basil Breeze
De’Qustay S Johnson | @MobileBarATL /
INGREDIENTS
2 oz. Plymouth Gin
½ oz. fresh lime juice
½ oz. basil simple*
¾ oz. The Perfect Puree of Napa Valley’s Thai Basil & Black Pepper Concentrate Fresh mint
PREPARATION
Muddle mint, lime juice, and basil simple syrup. Add The Perfect Puree Thai Basil & Black Pepper and Plymouth Gin. Add ice to fill. Short shake and pour all ingredients into copper mug. Garnish with fresh mint, lime wheel, basil leaf.
Pandan Requiem
Bevin Biggers | @ohbevin
INGREDIENTS
2 oz. Plymouth Gin
1 oz. Pandan and Jasmine Cordial*
½ oz. Almond Jelly Juice
3 dashes Orange Bitters
PREPARATION
Add Plymouth Gin, Pandan and Jasmine Cordial, Almond Jelly Juice, Orange Bitters to shaker. Shake for 10-15 seconds. Double strain over almond jelly ball. Garnish with Lotus Root and Gomphrena Flower.
Salty Misfit
Eliza Hoar | @ginhoar
INGREDIENTS
1 oz. Plymouth gin
¾ oz. lime
¾ oz. salted cucumber basil simple*
½ oz. Suze
Top with raspberry olive oil**
PREPARATION
Add all ingredients in blender. Blend on high for 15 seconds and fine strain or cheese cloth strain. Put in dropper bottle. *Syrup: 360 grams thinly sliced cucumber and 4 grams Malden salt sit in container for 10 minutes for salt to pull out juices. Add to blender with 24 oz. water and 24 oz. sugar. Strain with fine strainer or cheese cloth.
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.
THE LOCALS THE CHILLED 100
Devil's Point PuncH
Irving Gonzalez | @superflyboonzai
INGREDIENTS
1 ½ oz. Plymouth Gin Original Strength
1 oz. Passion Fruit Puree
1 oz. Guava Falernum*
1 oz. Donut Shop Blend Coffee Reduction**
¾ oz. Pressed Lemon Juice
PREPARATION
Add all the Ingredients into a shaker tin with ice and shake. Strain over a highball glass and add crushed ice. Garnish with a mint sprig and 2 buzz buttons.
Seize the Night
Lauren Pellecchia | @elvissips
INGREDIENTS
1 ½ oz. Plymouth Gin
½ oz. Orange infused Lillet Blanc *
1 oz. Blueberry-apple simple**
½ oz. lemon juice
4 dashes orange bitters
PREPARATION
In a shaker combine all ingredients, add ice, and shake to chill and combine. Double strain through a fine mesh strainer into a prepared Nick & Nora. Garnish with a Lavender sprig. *Orange infused Lillet Blanc: 5 grams Orange Peel, 8 oz Lillet Blanc—Combine in a sealed container. Let sit in fridge for four days, agitating occasionally. Remove peels. Store in fridge.
THE LOCALS THE CHILLED 100
Hampton 75
Charrise Gordon | @Toastin2life
INGREDIENTS
2 oz. Plymouth Gin
¾ oz. fresh lemon juice
¾ oz. basil simple syrup
2 dashes orange bitters
1 oz. Fresh mandarin juice
¾ oz. Lillet Blanc
LaMarca Prosecco
PREPARATION
Combine all ingredients and shake. Top with Prosecco. Garnish with Basil and mandarin peel curl.
Purple Princess
Antone McLarty | @privilegemia
INGREDIENTS
2 oz. Plymouth gin
1 oz. Crème de Violette
½ oz. simple syrup
¼ oz. pea flower syrup*
1 oz. lemon juice
1 dash of scrappy lavender bitters
Egg white
Angostura Bitter design (for garnish)
PREPARATION
Add all ingredients in shaker, dry shake, shake with ice, double strain in chilled coupe glass. Add Angostura bitters for garnish. *Pea flower syrup: boil 1 quart of water, add 1 quart of cane sugar, add 1/4 quart of pea flowers, let pea flower sit in hot water for 5 minutes, strain in containers and refrigerate.
Ye
Pilgrim Mash-tini
Zach Madle | @The_Pices_Bartender
INGREDIENTS
2 oz. Plymouth Gin
¾ oz Sweet Potato Purée*
½ oz Vanilla cordial cream**
3 dashes cinnamon bitters
1 egg white
PREPARATION
Dry shake all ingredients, then shake with ice. Double strain into chilled coupe glass. Garnish with orange peel, 2 cinnamon sticks, and 3 drops cinnamon bitters.
5 AWARD-WINNING WHISKEYS TO SIP THIS WINTER
5 AWARD-WINNING WHISKEYS TO SIP THIS WINTER
FROM BRECKENRIDGE DISTILLERY
FROM BRECKENRIDGE DISTILLERY
BRECKENRIDGE BOURBON WHISKEY, A BLEND | 86 PF
BRECKENRIDGE DISTILLERS
NYISC Double Gold, 96 Pts
BRECKENRIDGE BOURBON WHISKEY, A BLEND | 86 PF
NYISC Double Gold, 96 Pts
Deep, honey-amber hue with pronounced aromas of butterscotch, candied orange and apple; dry cacao and brown sugar envelop the tongue as the spirit lingers with notes of vanilla and white pepper.
Deep, honey-amber hue with pronounced aromas of butterscotch, candied orange and apple; dry cacao and brown sugar envelop the tongue as the spirit lingers with notes of vanilla and white pepper.
BRECKENRIDGE RUM
BRECKENRIDGE RUM
CASK FINISH | 90 PF
CASK FINISH | 90 PF
NYISC Gold, 95 Pts
NYISC Gold, 95 Pts
Our award-winning Breckenridge Bourbon soaks up the charm of our own aged Colorado Rum casks, creating an unstoppable wave of flavor. Candied apple and cinnamon enfold, as dark chocolate and cacao follow.
Our award-winning Breckenridge Bourbon soaks up the charm of our own aged Colorado Rum casks, creating an unstoppable wave of flavor. Candied apple and cinnamon enfold, as dark chocolate and cacao follow.
BRECKENRIDGE PX
BRECKENRIDGE PX
CASK FINISH | 90 PF
CASK FINISH | 90 PF
3X Best American Blended
3X Best American Blended
This highly viscous, syrupy, wine is aged in ancient solera barrels for decades before release. Left to bask in these ripe, fruity vessels, our Whiskey emerged with complex layers of fig compote, orange marmalade, and licorice to complement the sweet oak and vanilla character of our world-renowned Bourbon Whiskey.
This highly viscous, syrupy, wine is aged in ancient solera barrels for decades before release. Left to bask in these ripe, fruity vessels, our Whiskey emerged with complex layers of fig compote, orange marmalade, and licorice to complement the sweet oak and vanilla character of our world-renowned Bourbon Whiskey.
BRECKENRIDGE DISTILLERS
HIGH PROOF | 105 PF
HIGH PROOF | 105 PF
World’s Best Blended
World’s Best Blended
Bottled at a gripping 105 proof, get a chance to experience what our distillers taste as they blend: a wild ride through rich, dark caramel and toasted almonds, burnt Baker’s chocolate and dried orange peel, with a lingering finish of vanilla and spice.
Bottled at a gripping 105 proof, get a chance to experience what our distillers taste as they blend: a wild ride through rich, dark caramel and toasted almonds, burnt Baker’s chocolate and dried orange peel, with a lingering finish of vanilla and spice.
BRECKENRIDGE PORT
BRECKENRIDGE PORT
CASK FINISH | 90 PF
CASK FINISH | 90 PF
World’s Best Finished Bourbon
World’s Best Finished Bourbon
Our award-winning Bourbon Whiskey gets some final grooming in 59 gallon Tawny Port casks, adding aroma and flavor of sultana raisin and maple syrup, which round out and soften the naturally spicy finish.
Our award-winning Bourbon Whiskey gets some final grooming in 59 gallon Tawny Port casks, adding aroma and flavor of sultana raisin and maple syrup, which round out and soften the naturally spicy finish.
BARRYMORE “BUD” SHAW SHARES HIS PERSPECTIVE ON WHAT IT MEANS TO BE CROWNED CHAMPION BY KEVIN HART AND GRAN CORAMINO.
Gran Coramino Tequila, the ultrapremium tequila founded by entrepreneur Kevin Hart and 11thgeneration tequila maker, Juan Domingo Beckmann, believe that “Hard Work Tastes Different.” This motto aligns perfectly with the dedication and precision it takes in the fast-paced, high-volume bartending world. High-volume bartenders understand that hard work behind the bar is not just about speed—it is about delivering quality, consistency, and creativity under pressure.
Kevin Hart and Gran Coramino celebrates that relentless drive with its annual Coramino Cup held in Las Vegas, where a bartender’s hard work isn’t just in their hustle, it’s in every pour, every shake, and every cocktail that reflects their passion and skill.
For Bud, winning the prestigious Coramino Cup and being named the 2024 Bartender of the Year is a remarkable achievement that only two bartenders can now claim. Chilled chats with Bud about this amazing title and what hard work and dedication mean to bartenders.
CHILLED CHATS WITH GRAN CORAMINO BARTENDER OF THE YEAR Barrymore Shaw
CONGRATULATIONS ON WINNING THE CORAMINO CUP. WHAT DOES BEING NAMED BARTENDER OF THE YEAR MEAN TO YOU, AND HOW DID IT FEEL TO RECEIVE THE HONOR?
It is an honor to be the Coramino Cup Bartender of the Year. It felt like I was on cloud nine when I was handed the trophy. I still get chills.
CAN YOU TELL US A BIT ABOUT THE JOURNEY THAT LED YOU TO THIS POINT IN YOUR CAREER AS A BARTENDER?
It’s been an amazing journey with many ups and downs, but I am proud to say that I have been doing this for over 16 years and I still have goals to achieve. Preparing for this competition was not easy considering I was in it last year and was eliminated in the first round. This time around I decided to focus on my speed knowing my accuracy was already there. My preparation and time spent paid off.
WHAT WAS YOUR INSPIRATION BEHIND THE COCKTAIL THAT WON YOU THE CORAMINO CUP? CAN YOU WALK US THROUGH ITS CREATION PROCESS?
I wanted to create something that represents who I am, and what better way to incorporate berries into my cocktail than with a name like Barrymore? Berries and vanilla pair very well together, so I decided to use a Spinzall to infuse blackberries, blueberries, and strawberries into Licor 43 along with Gran Coramino Reposado, and lemon juice for some acid.
THIS COMPETITION HIGHLIGHTS HIGH VOLUME BARTENDERS—WHAT DO YOU BELIEVE SETS A GREAT BARTENDER APART FROM A GOOD ONE?
I believe the most important quality is personality. Anyone could make drinks at home if they really applied themselves. They pay for a service when they step into our bars, so that energy, knowledge, and charm go a long way and sets apart a good bartender from a great bartender.
TELL US ABOUT YOUR EXPERIENCE WITH THE COMPETITION. WHAT WERE YOU MOST PROUD OF? WHAT ARE YOUR BIGGEST TAKEAWAYS?
The competition is growing each year. I have had the opportunity to participate in both and I can say that the love in the room grows each time. The vibes in that room were unmatched and I was able to meet amazing people from all over the United States. I think the connections I made were the biggest takeaway. I’m proud to have shared the stage with the other bartenders in the competition. It was an honor.
WHAT CHALLENGES DID YOU FACE DURING THE COMPETITION, AND HOW DID YOU OVERCOME THEM TO COME OUT ON TOP?
One major challenge I faced was completely changing my dealer’s choice cocktail last minute. I needed fresh espresso but did not have it, so I had to completely
pivot and it ended up working out. Another challenge was keeping everything organized in my well.
WINNING A TITLE LIKE BARTENDER OF THE YEAR REQUIRES DEDICATION. WHAT PIECE OF ADVICE WOULD YOU GIVE TO BARTENDERS ASPIRING TO REACH THAT LEVEL OF RECOGNITION?
As one of the Chilled's judges, Wendy Hodges, always says, “Know your classics!” But honestly, being positive and enjoying what you do is the best advice I can give.
NOW THAT YOU’VE ACHIEVED SUCH A PRESTIGIOUS TITLE, WHAT ARE YOUR GOALS FOR THE POSITION?
I want to elevate the cocktail world. With so many new discoveries and science behind flavor pairings, it is hard to stay relevant. I plan on taking an already great spirit and adding my twist to it.
Chai Lee, 2023 Gran Coramino Bartender of the Year alongside 2024 Finalists
JASON KELCE AND OLE SMOKY ARE RAISING THE BAR AND THE JAR THIS FOOTBALL SEASON THE
C’mon Raise the Jar
By Michael Tulipan
Ole Smoky Moonshine singlehandedly brought its namesake, long misunderstood spirit into the mainstream with a focus on innovation, flavor, and fun. Now, they are embracing that reputation through a new partnership with seven-time NFL All-Star Jason Kelce of the Philadelphia Eagles for a nationwide tailgatethemed “C’mon Raise The Jar” promotion.
The “C’mon Raise The Jar” campaign plays on both the phrase “raise the bar” and Ole Smoky’s iconic mason jar packaging as consumers are encouraged to incorporate the moonshines into tailgating cocktail recipes along with one of pro football’s most beloved players.
As the first federally licensed moonshine distillery in Tennessee, Ole Smoky has crafted an innovative, accessible line of moonshines and brought new life to its home in Gatlinburg. Thanks to its rapid growth with a wide range of delicious moonshines, which range from White Lightnin' to fun flavors like Apple Pie, Mountain Java, Hunch Punch, and more, the company has grown to encompass four distilleries in the state including one in Nashville.
Mixology
Yes, really. Bauchant Orange Liqueur towers over its competitive set, in all senses of the word.
Crafted from fine aged VS and VSOP Cognacs plus essences from three orange varieties, it’s fresh, light, and citrusy, with smooth hints of honey and butterscotch. And it has an unbeatable average price of just $0.79 per ounce.
Incredibly versatile, Bauchant Orange Liqueur will delight on its own, in desserts, or in your signature cocktails. For the ultimate Margarita, just add equal parts tequila and fresh-squeezed lime juice.
THE LOCALS IN THE KNOW
Jason Kelce previously invested in Ole Smoky several years ago, so this campaign is a natural evolution of the partnership. The goal will be to create a 360° marketing campaign designed to continue building awareness for the brand.
"Jason’s approachability and fun-loving nature align well with Ole Smoky. His values of hard work, determination, and authenticity are all qualities that are at the heart of our brand.
— STEPHANIE MORAINE, DIRECTOR OF MARKETING, OLE SMOKY DISTILLERY
The versatility of Ole Smoky’s spirits is perfect for game day since they are all designed to be enjoyed how you like them, whether on the rocks, as a shot, or in a cocktail. You can also mix them with lemonade, ginger ale, ginger beer, or soda water.
For the promotion, Ole Smoky has created cocktail recipes inspired by Kelce and the tailgate experience, including the Apple Ginger Tailgate mixed with Ole Smoky Apple Pie Moonshine and ginger ale, Gameday Punch made with Ole Smoky Hunch Punch Lightnin’ Moonshine, lemonade, lemon-lime soda and cranberry juice, and the Blackberry Kickoff Lemonade made with Ole Smoky Blackberry Moonshine and lemonade.
“Ole Smoky tailgate cocktails are made with some of the brand’s fan-favorite products and every cocktail is delicious and simple to make,” says Moraine. “Perfect for game-day celebrations! “
With football season in full swing, Jason Kelce and Ole Smoky are raising the bar and the jar. Now that’s a winning team.
Gameday Punch
INGREDIENTS
2 oz. Hunch Punch
Lightnin' Moonshine
3 oz.. lemonade
¼ oz. lemon-lime soda
¼ oz. cranberry juice
PREPARATION
Combine all ingredients in a mason jar over ice. Stir. Garnish with lime wedge.
MIX IT UP CELEBRITY SIPS
NETLFIX’S THE PERFECT COUPLE IS AN AMERICAN MYSTERY DRAMA MINISERIES BASED ON THE 2018 NOVEL WRITTEN BY ELIN HILDERBRAND. SET IN NANTUCKET, IT CENTERS AROUND A LAVISH WEDDING THAT IS SUDDENLY DISRUPTED BY A MURDER, TURNING EVERYONE INTO A SUSPECT. CHECK OUT WHAT THE STARS OF THIS HIT SERIES ARE SIPPING.
DAKOTA FANNING
Dakota is Abby Winbury, Thomas Winbury’s pregnant wife. Dakota’s go-to cocktail is a Margarita. Los Angeles restaurant Casa Vega has a ‘Dakota Margarita’ that plays up the classic with the addition of honey and thyme. Profits from the drink sold in June went to No Us Without You—a food-donating charity.
NICOLE KIDMAN
Nicole plays Greer Garrison Winbury, a famous novelist. Nicole has been known to abstain from alcohol, but her character, Greer,
LIEV SCHREIBER
Liev plays Tag Winbury, Greer’s husband. Liev is a whiskey drinker and is the co-founder of Sláinte Irish Whiskey. “I have a deep relationship with Irish whiskey,” says the awardwinning actor. “It’s always been that spirit for me.”
EVE HEWSON
Eve portrays Amelia Sacks, the bride. In a YouTube interview where she was blind taste-testing various food and drinks, she was fond of the champagne.
MICHAEL BEACH
Michael portrays Nantucket's chief of police,
the main star of the show is a homemade Blackberry Mojito.
her on-screen persona.
CeSoir
AN EVENING TO REMEMBER OF CIGARS AND THE BIRTH OF A MODERN CLASSIC STAR
By Lanee Lee
WHAT DO CIGARS, COGNAC, AND A BACHELOR PARTY HAVE IN COMMON? If you guessed Ce Soir, a drink crafted to perfection by bartender Nicole Lebedevitch, you're right on the money.
Created in 2010 at Boston’s Eastern Standard and later celebrated at the restaurant’s sister bar Hawthorne, this elegant cocktail has taken the bar world by storm, proving that simplicity can be the ultimate sophistication. A modern classic cocktail, the Ce Soir— which means ‘tonight’ or ‘this evening’ in French—is a masterful blend of Cognac, Cynar, yellow Chartreuse, two types of bitters, and garnished with an expressed lemon peel.
CeSoir
INGREDIENTS
2 oz. Cognac
¾ oz. Cynar
½ oz. Yellow Chartreuse
1 dash Angostura bitters
1 dash Regans’ Orange Bitters No. 6
PREPARATION
Combine all ingredients in a mixing glass over ice and stir until chilled. Strain into a chilled coupe or cocktail glass. Express the lemon peel and discard.
Origins of Ce Soir
Lebedevitch, an early trailblazer in the United States female bartender movement, was inspired to create the Ce Soir for a regular at Eastern Standard. "I had a regular that drank every variation of a Manhattan under the sun. They were going to step out and enjoy cigars. Knowing they loved Manhattan and cigars, my mind went to cigars and a cognac nightcap," she recalls. With this idea, she crafted a cocktail that would pair perfectly with a cigar—both bold and balanced. The customer loved it so much they ordered it again.
Lebedevitch admits that, as a young bartender, "it was the simplest recipe that spoke perfectly." She used Pierre Ferrand 1840 Cognac as the base spirit, which has a higher alcohol content and plays well as the backbone in cocktails, along with Cynar, a bitter artichoke liqueur, and yellow Chartreuse, a softer, sweeter herbal liqueur.
The Necessary Nightcap
The Ce Soir’s flavor is robust yet refined. The Cognac provides a smooth, velvety texture with hints of spice, while the Cynar adds a touch of bitterness and herbal complexity. Yellow Chartreuse offers subtle sweetness, which balances the drink, and the addition of Angostura and Regans' Orange Bitters brings both spice and citrus to the finish. It’s the kind of drink that’s perfect for sipping slowly, especially after a meal or with a cigar.
Ce Soir Gets Discovered
The Ce Soir gained wider recognition when acclaimed New York Times drinks writer and cocktail book author Robert Simonson named it one of his top cocktails of 2017. According to Lebedevitch, this moment solidified its status as a modern classic. "The recognition of Robert Simonson writing about it reminded bartenders that a three-ingredient cocktail can be as impactful, if not more impactful, than something more complex," she says. "It’s truly about respecting the ingredients."
The cocktail is simple enough that it has been replicated in bars far beyond Boston. "I get a lot of tags on Instagram," Lebedevitch mentions, confirming that the Ce Soir has appeared on menus across the globe, including securing top billing on the drink menus of her own three bars.
Crafting the Perfect Ce Soir
One of the driving forces behind the Ce Soir is Lebedevitch’s passion for Cognac, a spirit she believes should be celebrated more in modern cocktails. "I want people to drink more Cognac,” the 20-year bar veteran explains. “It’s not just for the French 75 or some warm drink we don’t make anymore.” Lebedevitch recommends using a high-proof Cognac like Pierre Ferrand 1840, which stands up to the other ingredients in the cocktail.
Despite the current shortage of the monk-made liqueur, yellow Chartreuse cannot be substituted, insists Lebedevitch. "You could mix honey and Suze, but it’s not the same," she notes. Likewise, she prefers the original Cynar over the higher-proof Cynar 80, as it retains the balance she originally intended.
Crafting the Perfect Ce Soir
Lebedevitch’s career has flourished since her early days in Boston. Now based in Denver, Colorado, she’s opened not one, but three bars, including Forget Me Not, Aye, Popi, and the latest: Sorry, Gorgeous, a rooftop bar with stunning Rocky Mountain views. “My intention is to create an escape with every bar I open, taking you to a place you haven’t been, a place to get away,” Lebedevitch says.
These venues showcase her innovative approach to cocktails and highlight the power of women in the industry. Reflecting on the changes she’s witnessed since starting out in 2005, she recalls, "When I first started, I was told by a restaurant manager while interviewing for a job: ‘Oh sweetie, you’ll never make it as a bartender’,” she recalls. “Look where we are now. We’re not just making drinks—we’re running programs and building bar empires.” She says the bars she’s built in the Mile High city illustrate this female power.
The Ce Soir is a true modern classic, a cocktail that has left its mark on menus worldwide thanks to its impeccable balance and three-ingredient elegance. As Lebedevitch says, "A classic cocktail becomes a classic because it’s simple—anyone can make it." This drink exemplifies her philosophy, blending timeless ingredients in a way that’s both approachable and sophisticated. Whether you're a Cognac aficionado or a Manhattan enthusiast, the Ce Soir offers a unique experience worth savoring.
ADVANCED MIXOLOGY RIFF ON A CLASSIC
Rye in the Classics
MARYLAND RYE IS BACK AND SAGAMORE SPIRIT IS REMINDING US OF THE REAL ROOTS OF AMERICAN WHISKEY
By Victoria CeCe
Baltimore may not be the first place you think of when it comes to whiskey, but it should be. Sagamore Spirit is here to remind us of the real roots of American whiskey. Sagamore Spirit’s rye whiskey takes on a sensory journey of this history, from the mash to the glass.
Sagamore Spirit is a reminder of how much fun bartenders can have with Maryland rye behind the bar. Sometimes, that fun can be as simple as getting back to the basics and making a good classic cocktail—a small homage to the traditional spirit of Maryland rye itself.
“I feel classics are always a safe bet. Personally, I've also been playing around with different versions of the Smash lately, they are always a refreshing route to go,” says Spotleson.
“
Sagamore Sour
INGREDIENTS
2 oz. Sagamore Small Batch Rye Whiskey
¾ oz. Honey Simple Syrup*
1 oz. fresh lemon juice
½ oz. lime juice
PREPARATION
Squeeze lemon and lime into shaker. Pour in honey simple syrup and Sagamore Small Batch Rye Whiskey. Add ice and shake for 30 seconds. Strain into a rocks glass. Garnish with a lemon wheel. *Honey Simple Syrup: Combine 1 cup honey and 1 cup water in a small pot. Cook over low heat until the honey dissolves.
Our whiskey follows the long history of Maryland Rye, which has a little corn in the mash bill, giving a nice pop of sweetness to the spiciness of the rye. It makes it a real ‘jack of all trades’ whiskey for cocktails—a rye that has just enough corn to make a bourbon fan excited to play with.
— CLINT SPOTLESON, GLOBAL ADVOCACY & ENGAGEMENT MANAGER FOR SAGAMORE SPIRIT
“
t h e s h a p e o f f l a v o r
Applying science to achieve true sensory perception in spirits ...Taste the truth
Sagamore Manhattan
INGREDIENTS
2 oz. Sagamore Small Batch Rye Whiskey
2 dashes Angostura bitters
1 oz. sweet vermouth
PREPARATION
Pour bitters, Sagamore Small Batch Rye Whiskey, and sweet vermouth into a mixing glass. Add ice and stir. Strain cocktail into glass and garnish with Sagamore cherry or orange peel.
Old Fashioned
INGREDIENTS
2 oz Sagamore Small Batch Rye Whiskey
2 dashes Angostura Bitters
¼ oz. turbinado syrup (or simple syrup)
PREPARATION
Add ice to a Yari glass. Stir in bitters, Sagamore Small Batch Rye Whiskey, and turbinado syrup. Strain into rocks glass over a large ice cube. Garnish with an orange peel.
Boulevardier
INGREDIENTS
1 oz. Sagamore Small Batch Rye Whiskey
1 oz. Campari
1 oz. sweet vermouth
PREPARATION
Add Sagamore Small Batch Rye Whiskey, Campari, and sweet vermouth into a mixing glass with ice and stir until well chilled. Pour into a rocks glass over ice cube. Garnish with orange.
Sazerac
INGREDIENTS
2 oz. Sagamore Small Batch Rye Whiskey
2 dashes Angostura Bitters
4 dashes Peychaud’s Bitters
¼ oz. simple syrup
¼ oz. absinthe (rinse)
PREPARATION
Add Sagamore Small Batch Rye Whiskey, bitters, simple syrup, and ice into a mixing glass. Stir until cold. Rinse a chilled rocks glass with absinthe and discard excess. Strain into a rocks glass and rim with a lemon twist.
SHAKING AND STIRRING LAUNCHES
OLD POTRERO CHRISTMAS SPIRIT 12-YEAR-OLD WHISKEY
San Francisco’s Hotaling & Co. Distillery has transformed a 2011 Christmas Spiced Ale into Old Potrero Christmas Spirit. The blend of orange, chocolate, and vanilla is balanced with roasted barley, sweet cinnamon, and spiced berries. “This special release captures more than the festive season in a bottle,” says Liz Brusca, VP of Marketing at Hotaling & Co. “It brings together San Francisco’s rich brewing traditions and pioneering distilling innovations into one very delicious whiskey.”
NEAT OR ON THE ROCKS
INGREDIENTS
2 oz. Old Potrero Christmas Spirit Ice (optional)
PREPARATION
Combine ingredients in rocks glass. Stir. Serve.
JOHNNIE WALKER BLUE LABEL ICE CHALET
Created by Master Blender Emma Walker, each sip starts with notes of cinnamon-spiced apple that give way to warm cloves and spices before finishing with subtle hints of Alpine smoke. With only one in 10,000 casks meeting the requirements to go into the blend, the complex flavors are perfect after a day on the slopes, in a bottle and bag designed by luxury skiwear and lifestyle brand Perfect Moment.
ICE CHALET
PERFECT HIGHBALL
INGREDIENTS
1 oz. Johnnie Walker Blue Label Ice Chalet
2 oz. Brut Champagne
1.3 oz. honeyed apple juice*
5 drops mint bitters
PREPARATION
Add ingredients to pre-chilled highball. Add ice. Stir. Garnish with blue matcha powder (pre-dusted on glass). *Juice: simmer 2 parts clear apple juice and 1 part blossom honey over a low heat until honey dissolves. Allow to cool.
BARDSTOWN BOURBON X BLACKBERRY FARM
A true collaboration in every sense, Bardstown Bourbon Co. and Blackberry Farm Brewery together created a custom blend of 6- to 14-year-old bourbon, then finished it in Blackberry Farm Brewery’s signature Oxheart stout barrels for 17 months. “The collaboration is the perfect nightcap to a season of pioneering releases,” said Dan Callaway, VP of New Product Development for Bardstown Bourbon Company.
MANHATTAN
INGREDIENTS
2 oz. Bardstown Bourbon X Blackberry Farm
1 oz vermouth
2 dashes Angostura bitters
PREPARATION
Combine ingredients in mixing tin with ice. Stir. Strain into Nick & Nora glass. Garnish with cherry.
FORT
HAMILTON SINGLE BARREL RYE, NOW AGED FOR A MINIMUM OF 5 YEARS
At Fort Hamilton Distillery in Brookyln, rye lies at the heart of this entrepreneurial family business, recreating a Revolutionary War-era style of rye that New York was famed for. Fort Hamilton Single Barrel Rye is now coming of age as it reaches a minimum of five years old across the board.
NEAT OR ON THE ROCKS
INGREDIENTS
2 oz. Fort Hamilton Rye
¼ oz. Fort Hamilton Bourbon Barrel
Aged maple syrup
2 dashes of Fee Walnut Bitters
PREPARATION
Build in a rocks glass with one large ice cube, add all ingredients, stir for 20 seconds. Express the oils from an orange peel and garnish.
HARD TRUTH X MELLENCAMP
WHISKEY CO.
Created to celebrate Indiana’s farmers, French Oak Harvest Rye uses 100% Indiana grains, and a portion of sales goes to support farming families. Each bottle’s label in the series features original artwork by Hud Mellencamp’s father, John Mellencamp, and showcases a self-portrait called American Fool, an oil and canvas artwork painted in 2020 by the Rock and Roll Hall of Fame singer-songwriter.
HARD TRUTH HOT TODDY
INGREDIENTS
1½ oz. Hard Truth French Oak
Harvest Rye
½ oz. honey
8 oz. hot water
2 orange slices
1 lemon slice
1 cinnamon stick
PREPARATION
Add ingredients to bar shaker and muddle thoroughly. Strain into warmed glass. Add orange slice and cinnamon stick to garnish.
HUDSON NEW YORK RYE
WHISKEY CALVADOS
CASK FINISH
Crafted with a unique blend of locally sourced grains, the expression is aged in new American oak barrels and finished in Calvados casks from Normandy. The result is one-of-akind whiskey with subtle notes of crisp apple, vanilla, and cornbread, perfect for whiskey lovers seeking a refined, autumn-inspired twist on a classic rye.
BLACK MANHATTAN
INGREDIENTS
2 parts Hudson Calvados Cask Rye
Barspoon maple syrup
Barspoon apple butter
2 dashes of Fee Brother’s Cardamom bitters
PREPARATION
Stir and strain ingredients over ice in a rocks glass. Express and Sicard grapefruit peel. Garnish with dried apple chip.
Bartenders are masters at creating moments. Most bartenders consider it a big part of their job. Those amazing concoctions they mix foster memorable experiences. And if you’re charmed by that pro behind the stick and the ambiance hits, it has all the makings of an unforgettable time. Yes, today’s bartenders are intent on leaving a lasting impression. After all, what is life but a series of moments we reminisce about and always try to make last?
We had a singular goal in the new CHILLED. We wanted to continue to call out inspiring women in the business because women everywhere are having a moment.
We also wanted to celebrate the multi-talents of our Chilled 100 Bartenders, who continue to dazzle us with competition cocktails, along with the winners who have left their mark. Finally, we had to highlight the incredible centuries-long imprint on cocktail culture made by Angostura with its iconic bitters.
Our cover star, Issa Rae, celebrates life’s little moments with her inspiring creation, Viarae Prosecco. She’s living life to its fullest and has created a bubbly to sip along the way. Issa believes that we must be grateful for even the smallest things in life, for they become the moments we’ll ultimately cherish.
Rae’s Way
FOR ISSA RAE, A LITTLE CONFIDENCE BOOST IS JUST A GLASS OF PROSECCO AWAY
By Victoria CeCe
Viarae has bubble drinkers wanting to sip away any day, any time, with their favorite people by their side.
“I was introduced to Prosecco while out at a sushi restaurant before filming the pilot of Insecure Our director and executive producer, Melina Matsoukas, recommended it. It was love at first sip!” says actress, writer, producer, and comedian Issa Rae. She didn’t know then that it only took one glass of Prosecco for her whole life to change.
“Since then, Prosecco has been in my glass for many of my happiest and most celebratory times, but also when I want to have some quiet downtime. It always fits the occasion,” says the entrepreneur.
Viarae—roughly translated to ‘Rae’s way’ in Italian—is a Prosecco filled with fabulous energy from the award-winner. But Rae isn’t just slapping her name on a pretty label.
“If I am going to recommend a Prosecco, I want to believe in it and have it be part of my story. I want a Prosecco that is made exactly to my taste, looks exactly how I want it to look, and represents me in the way I want to be represented,” shares Rae.
“It’s from me, it’s by me, it’s my way.”
Now, Viarae doesn’t mean representation just for Rae—it means representation for the greater community that she works conscientiously and creatively to represent in everything she does.
“As a wine founder, I want to see more Black women represented, recognized, and celebrated,” says Rae. “There’s a community in wine that came before me. I recognize that I’m a novice, but I’m hoping that Viarae makes a splash big enough to bring even more attention, interest, and celebration to this community.”
Rae’s incredible zeal resulted in an elegant Prosecco that is now one of the most popular consumer picks for Prosecco in the United States.
Being a top Prosecco pick isn’t random. It comes down to one word: quality, which the GALLO
team ensures comes with every single bottle of Viarae—all produced in Prosecco’s home in the northern Italian region of Veneto.
“Viarae is crafted from 100% Glera, which means it’s a high-quality Prosecco,” says Steve Carlotti, Senior Vice President and General Manager of Commercial Brands at GALLO.
Glera is the historical grape from Veneto used to make Prosecco. By law, it must make up at least 85% of the grapes used in the sparkling wine. With this approach, Gallo and Rae guarantee that a glass of real Prosecco is poured from every bottle.
Not only real, but a Prosecco with character. Rae worked diligently with the GALLO team to infuse her artistic touch in each sip of Viarae Prosecco, producing a sparkling wine with personality and finesse.
“It’s a crisp, dry, and bright Brut Prosecco style, with elevated notes of citrus, green apple, a bit of floral, and a dash of honey,” says Rae.
So, where does this polished Prosecco shine when it's in bartenders’ hands?
Simple: Right in the glass.
“Viarae is an amazing sparkling wine to add to your by-the-glass menu if you are looking for a refined, elegant, drier sparkling wine at a lower price point,” says Carlotti.
Or, you can have it in a nice Viarae 75, which Rae proudly shared on her Instagram profile with quite an eye-catching reel.
There’s no doubt that there’s always an occasion for Viarae Prosecco. It’s a sparkling wine about enjoying all the moments, big and small, together. Fortunately, the Viarae team is ensuring those good times together keep coming.
This fall, GALLO’s beverage expertise and Rae’s trendsetting energy are taking Viarae to new heights with a Prosecco Rosé—reminding us that rosé season isn’t just reserved for the summer and feeling good in our skin isn’t, either.
Issa Rae Leading the Way
WE ASK ISSA RAE TO TELL US MORE ABOUT HER VIARAE PROSECCO
What inspired you to enter the sparkling wine industry?
Prosecco is my signature drink so this is a passion project for me. It was also the drink of choice of my character, Issa Dee, on Insecure, and many people told me they were drinking Prosecco or making Prosecco cocktails like her. I decided that if they were going to drink Prosecco because of me, I’d like to offer a Prosecco from me.
As one of the most influential women in the arts, pleaase tell us about some of your most proud accomplishments.
I would say that with each new project I’ve taken on, I’ve made it my mission to take chances on creatives of color I believe in—whether that’s a new screenwriter, a first-time director, a novice actor—or whoever. Over a short amount of time, so many talented people have been able to launch their own careers and boost other creatives of color in the process. I’m proud to have a part in that.
How does creating a sparkling wine brand compare to being an accomplished writer and actor?
Well, there are a lot of rules. There’s a lot more complication to creating, distributing, and selling wine than I ever imagined. Even finding the right partner took several years. I had to move on from things that weren’t right for me or producers that weren’t ready to deliver what I needed. Gallo got my vision right away and they brought my vision of Viarae to life.
It’s been a journey of discovery. Not knowing all the different aspects of wine or how to talk about it can be intimidating. Wine, writing, and acting are all part of a creative expression of who or what you are at a specific time and place. It’s embracing the moment as you are and giving your best to it. While I am not a winemaker or wine expert, I knew what I loved about Prosecco and what drives me as a creator. Our goal with Viarae was to capture that essence. It was interesting and engaging to be part of this process, deciding what exactly Viarae Prosecco would be from wine style to packaging to promotion.
Viarae activates a creative process different from the one I normally use in writing and acting. But one thing is similar: I wanted to see Black stories on screen as a writer and producer. I wanted to see Black women represented, recognized, and loved in all their joy and nuances. As a wine founder, I want to see more Black women represented, recognized, and celebrated. There’s a community in wine that came before me. I recognize that I’m a novice. But I’m hoping that Viarae makes a splash big enough to bring even more attention, interest, and celebration to this community. I want people excited to enjoy Viarae while also being excited to discover more.
What
do you hope to take away from this experience?
With Viarae, I want people to celebrate these moments of enjoying life, treating yourself, letting yourself have fun and be present in the moment. It’s important to connect to yourself and give yourself these times of letting loose and being authentic.
Thank you for gracing Chilled’s Empowering Women cover. Is there anything you'd like to say to women, particularly females, in the spirits and bartending industries?
As women, sometimes we dim our lights. We default to being humble or deferential. Your perspectives are important. We must claim our power and our voices. We have to support and promote one another with our collective power. Consider who you want to work with and try to make it happen.
Through my work and my media company, HOORAE, I strive to highlight women’s stories, especially Black women’s stories. Many of our stories involve women trying to come up in industries that may not be as welcoming to them as they are to men. My philosophy has always been that if there aren’t the spaces or support systems you want, create that for yourself.
'Tis the Season for French Brandy
CONSIDER THE WARMTH AND VERSATILITY OF ARMAGNAC, COGNAC, AND CALVADOS
With cooler weather now upon us, it’s the perfect time to include these wonderfully versatile fruitbased spirits on your drinks menu. There’s no better way to enjoy the spirit of the season than sharing with family and friends. Whether it’s in cocktails before dinner or savored slowly in front of the fireplace
afterwards, an authentic collection of artisanally produced French brandies brightens every occasion.
Chilled Magazine talked with Dan and Christine Cooney of Heavenly Spirits Imports about these heartwarming seasonal drinks.
Grape versus Grain
With whisky prices at astronomical levels, French brandies are an excellent and flavorful alternative.
There’s nothing wrong with Armagnac, Calvados, or Cognac on the rocks or in a cocktail. In fact, historically speaking, brandies were often the base originally used in many classic cocktails.
Despite whisky production now being on the rise in France, with over 100 dedicated distilleries in operation, iconic brandies like Armagnac, Cognac, and Calvados continue to be France’s most famous spirits exports.
Left: Heavenly Spirits team members recently had the chance to visit with Armagnac Delord in Lannepax, France.
Right: One of the Delord's ancient family column stills.
Le Trou Normand Moderne
This version of Le Trou Normand should be served in a small, elegant, wide brimmed cordial glass or something similar.
INGREDIENTS
1 oz. Claque-Pépin Calvados Fine
1-2 balls of apple, pear, or lemon sorbet
1 mint leaf
PREPARATION
Place sorbet in the glass. Pour Calvados over the sorbet. Add mint leaf garnish. Serve immediately with small spoon.
Cognac and Armagnac
Cognac and Armagnac are grape brandies and come from specific regions in France. Younger expressions, like a VS Cognac or Napoléon Armagnac, lend themselves particularly well to cocktails. In fact, despite its stuffy image as a spirit only to be enjoyed while dressed in a
smoking jacket and served in a brandy snifter, Cognac is often consumed in cocktails. In France, serving a young Cognac in a long drink with ginger ale or soda water is quite common. Because of its depth of flavors, young Armagnacs are the perfect base for many classic cocktails, like a Manhattan or Old Fashioned, bringing unexpected freshness and fruitiness to stereotypically whisky-based drinks.
“Armagnac is often referred to as Cognac’s ‘country’ or ‘rustic’ cousin,” says Dan Cooney. “But it’s France’s first and oldest spirit dating back over 700 years. Lately, we have seen a lot of interest in Armagnac from whisky clubs and enthusiasts. They are looking for something different and often more affordable than bourbons or Scotches with a similar complexity of flavor.” Armagnac also represents a phenomenal value compared to high Scotch and bourbon prices. For that reason, they make an extra-special gift for the brown-spirits enthusiast and a versatile addition to any bar.
Calvados and other Fruit Brandies
Calvados is an apple (and sometimes pear) based spirit from the Normandy region of France. That base of apples and pears is the perfect accompaniment for many hard-to-pair holiday dishes, especially on a Thanksgiving table. The freshness and acidity of Calvados cut through the often carb-heavy Thanksgiving side dishes (which we all know are the real stars of the show). Like Cognac and Armagnac, Calvados is delicious and refreshing in a long drink using soda water or ginger ale, making a low-ABV sipper to accompany the meal. Calvados also serves as an excellent apple-centric cocktail base in place of whisky.
You might even consider trying out the “Trou Normand” or Normand hole. The first time a young Calvados eaude-vie was used to cleanse the palate, it most likely happened during a meal consumed near the still during distillation season. Gradually, this developed into the tradition of drinking a small shot of chilled Calvados between courses at a meal, cleansing the palate and opening a space in the stomach for more food. If you’re interested in trying a modern twist, see Christine’s “Trou Normand Moderne” variation.
“Calvados is still one of the hidden gems of French brandies. There’s a lot of great value in Calvados.”
— CHRISTINE COONEY OF HEAVENLY SPIRITS IMPORTS
If sweeter, lower-proof spirits are more to your taste, a brandy-based liqueur like Noces Royales is a good choice. Noces Royales blends Cognac and Poire Williams, a pear-based brandy. “Two years ago, we introduced Noces Royales Liqueur to the US market, and it’s been hugely popular,” says Dan. “It’s very flavorful and not overly sweet, so it makes a great addition to cocktails, but it’s also a pleasure to sip chilled or neat as a digestif where the pear flavor shines,” Dan adds.
No matter what your taste preference is when it comes to spirits, you’ll always find something to enjoy and savor in this well-established and historic category of French Brandies, and Heavenly Spirits will be there to help you.
HOW TITO’S IS TURNING SPIRITS INTO LOVE AND GOODNESS
Expanding the Love, Tito ’s
It started with a phone call:
“Can Tito’s Handmade Vodka donate product to our local fundraiser?”
The answer was immediate. “Just tell us when and where.”
What started as a favor for a hometown nonprofit transformed into a pillar of the brand. Through the Love, Tito’s program, Tito’s turns spirits into love and goodness through its work with nonprofit organizations around the world—from delicious cocktails at charitable events, to hands-on support for local communities. It finds countless ways to encourage employees and fans alike to join in and do good.
Through milestone moments, like celebrating its 25th anniversary and launching an official Tito’s cocktail book, this Texas-based vodka company always has philanthropy at its core. Fans can shop the Love, Tito’s merch store online, or at the retail store if they’re in Austin. Every merchandise purchase gives back to a rotating list of nonprofits. Tito's team members are empowered to support organizations that matter to them – taking the same energy they use to spread the word about Tito's Handmade Vodka and applying it to do good in their local communities. Plus, the company matches donation dollars and volunteer hours to double team members' impact. The wide breadth of nonprofits keeps growing and includes organizations dedicated to disaster relief, animal welfare, veteran care,
park and green space preservation, and of course, the service industry.
Tito’s wouldn’t be where it is today without the folks behind the bar who mix up delicious cocktails and share stories about that beloved bottle. Through working with nonprofits like Southern Smoke Foundation, Women of the Vine and Spirits Foundation, and CORE, Tito's advocates for the bartender community that helped to build it up. These organizations offer mental health resources, financial assistance, emergency funds, and so much more, providing invaluable support to an invaluable industry.
In honor of its newly released cocktail book, Spirit in a Bottle: Tales and Drinks from Tito’s Handmade Vodka, Tito’s donated $150,000 to United States Bartender’s Guild: USBG National Charity Foundation whose mission is to advance the lifelong stability and wellbeing of service industry professionals.
Releasing its first-ever cocktail book was a significant achievement for the brand. That book acting as a catalyst to give back to the industry that supported Tito’s from day one was the cherry, or rather, the olive, on top.
What’s next on the copper-capped-horizon? Tito’s has big plans.
Expanding the Love, Tito’s community garden program “Block to Block” is in the works, but above all else, Tito’s will continue to join forces with nonprofits on both micro and macro levels, from hyper-local projects to initiatives that create global impact.
Spreading love and goodness takes spirit and that spirit starts with Tito’s.
A New Era of Innovation
TEMPLETON RYE’S SPIRIT OF EXPERIMENTATION LEADS DOWN AN EXCITING PATH
By Michael Tulipan
Circuitous paths often lead to the most rewarding outcomes. In the case of Templeton Rye Distillery Manager Lester Brown, a degree in chemical engineering and a fascination with distilling first led him to the world of oil and ethanol refining, before he joined the company to oversee the construction of a new plant and lead production.
Once at Templeton, Brown developed his passion for blending through experimentation. He analyzed many barrels to make his first blend and then chose three that he liked. Unfortunately, the resulting blend proved inferior to any of the original single barrels, but it set him on a path to truly understand how to blend whiskey. “It starts with the smell and taste of the whiskey,” Brown learned. “Certain characteristics can be combined to make a better whiskey.” This became the foundation for his work today.
At Templeton, every batch is tasted throughout the process, from raw ingredients to barrel selection to the final blend. Since the sheer number of whiskey types, ages, and finishes varies, Brown believes that quality is specific to each consumer’s preferences, which themselves can vary.
“What I can do is ensure quality and consistency in each batch of the whiskey release, that it's the best product possible, and then let the consumer make their own decisions.”
— TEMPLETON RYE DISTILLERY MANAGER LESTER BROWN
The new Midnight Rye highlights Brown’s creative process. “I start any project with the end in mind,” he says. In the case of Midnight Rye, the end goal was a bottling that was rye forward but transitioned to port notes with a finish combining both. He sampled more than 30 lots of rye at various ages, then moved on to finding the right port to complement the rye. “Once both were sourced, it took a couple of weeks of blending in my whiskey lab to find the right ingredients to meet the initial goal. Projects like these are extremely challenging yet very enjoyable!”
Another new release, Fortitude Bourbon, utilizes selected local Iowa corn to fashion a whiskey that is great for sipping or in a cocktail. “All products leaving the distillery are of the highest quality and consistent and are meant to be enjoyed responsibly, whether neat, on the rocks, or expertly mixed into any cocktail,” he says.
Brown is excited about Templeton’s new era of innovation, as it aligns with his experimental nature. Upcoming trials include a single malt whiskey and a new rye mash bill. With so many new projects in the pipeline, he can hardly contain his excitement. “We can't wait to share all of it with our fans, both old and new.”
2 oz. Templeton Midnight Rye 1 oz. Sweet Vermouth 2 dashes Angostura Bitters
PREPARATION
Add ingredients to a rocks glass. Garnish with a luxardo cherry.
Bringing People Together
MARIO’S HARD
ESPRESSO MAKES SHARING ESPRESSO MARTINIS EVEN BETTER
Bartenders welcome a Sicilian coffee liqueur recipe behind their bar, thanks to Mario’s Hard Espresso—a true espresso liqueur without cold brew.
As ironic as it may sound, the story behind Mario’s Hard Espresso is everything but hard. “Mario’s Hard Espresso is first and foremost about my dad. He’s truly our North Star,” says Joe Grasso, the founder and President of Mario’s Hard Espresso. “Everything we do, we do to honor him.”
Grasso wanted to carry on his father Mario’s legacy the smoothest way he could—through the one thing his father knew would get people together at the table—his famous Hard Espresso.
“Once a year, for over 50 years, he made and bottled his hard espresso in small batches for friends and family from his secret Sicilian recipe. If you were lucky enough to get a bottle, you cherished it if you could, knowing it would be a whole year until you got a shot at another,” says Grasso.
Fortunately, you no longer must be lucky enough to get a bottle of Mario’s Hard Espresso. This special family recipe is now slipping behind bars to make our favorite espresso-based cocktails simpler and even more seductive.
“Bartenders love it because Mario's simplifies the process of making a true Espresso Martini. No longer do they have to pull an espresso for every cocktail to get that genuine espresso taste,” says Grasso.
And this simplicity isn’t sacrificing quality, either. Each Mario’s Hard Espresso bottle features recognizable natural ingredients, including 100% Arabic dark roast espresso, organic Madagascar vanilla, organic cane sugar, and alcohol. But, not just any alcohol—a 192-proof, triple-distilled neutral grain spirit that lends the final espresso liqueur its chameleon spirit that can adapt to various coffee cocktail concoctions without clashing with other components.
We’re a small family artisan-spirit brand doing pretty much everything ourselves. Each bottle of Mario’s contains my dad’s secret recipe, and we handcraft small batches with the same love and care he put into every one of his.
— JOE GRASSO, FOUNDER AND PRESIDENT OF MARIO’S HARD ESPRESSO
So, how did the OG Mario sip this coffee liqueur? Rather than working up a sweat shaking up an Espresso Martini, he put all his work into his recipe so that his hard espresso would be so good that you could just sip it solo.
Today, Mario’s Hard Espresso is moving beyond shots (though it makes a mean affogato), bringing people together at tables and bars far and wide to transform their coffee cocktail experience.
“We’ve watched mixologists using Mario’s to create entirely new cocktails, like the Oaxacan Wake-Up with Mezcal or the Tiki-Tom with Spiced Rum. We’ve also seen them re-imagine classics like the Espresso Negroni, Espresso Old Fashioned, and the super delicious espresso-infused Black Manhattan. And, of course, it makes an easy and excellent Espresso Martini,” shares Grasso.
Whether served chilled in a shot glass alone or shaken into a Martini, Mario’s Hard Espresso sticks to its core—bringing people together at the bar or table over something good.
“Nothing made my dad (Mario) happier than people getting together, spending time, sharing a drink, a story, and a laugh, and truthfully it’s what motivates us to this day.”
Legacy of Excellence, Unrivaled
FAMILY-OWNED, WILLIAM GRANT & SONS SUSTAIN LASTING BRAND DEVOTION |
William Grant & Sons celebrates an unrivaled legacy of excellence dating back to 1887. Still family-owned today, the company has developed into an industry powerhouse thanks to iconic brands like Glenfiddich, Balvenie, Hendrick’s Gin, Monkey Shoulder, Reyka Vodka, and Tullamore D.E.W. Irish Whiskey, among others.
The foundation of the William Grant & Sons portfolio will always be Scotch whisky. The first Glendfiddich flowed through a still on Christmas Day in 1887, and the company has never looked back. Five years later, in 1892, William Grant built a second distillery, The Balvenie. Grant’s Whisky followed in 1898, and much more recently, the 2016 introduction of Monkey Shoulder has been shaking up the formerly staid blended Scotch whisky category.
Still produced in the same distillery that William Grant and his children hand-built, and one of the few family-
By Michael Tulipan
owned single malt distilleries, Glenfiddich gave rise to the single malt category in the United States and is now sold in more than 180 countries around the world.
The Balvenie team still practices the five crafts of traditional whisky making. “Nowhere else will you find a distillery that still grows its own barley, malts on its traditional malting floor, and employs coopers to tend to every cask, a coppersmith to maintain the copper stills, and a malt master to ensure that the resulting spirit is consistently excellent,” says Sebastien Derbomez, U.S. Brand Advocacy Leader at William Grant & Sons.
With the debut of Hendrick’s Gin in 1999, the company launched the super-premium gin category. A bottle of Hendrick’s starts with a blend of 11 botanicals, with additional infusions of cucumber and rose petals, creating a refreshing gin with a unique aroma.
Photo by Josh Brasted
New to the portfolio, Silent Pool Gin aims even higher with its 24 botanicals and locally-sourced English honey. “We’re driven by an ambitious vision,” says Derbomez. “Just as we pioneered the super-premium gin category with Hendrick’s Gin, we now aim to define the ultrapremium category with Silent Pool Gin.”
Other key William Grant & Sons brands stand out across a diverse range of spirits, including Reyka Vodka, crafted with glacial spring water in Iceland, Milagro Tequila, made with 100% blue agave from Jalisco, Mexico, Hudson Whiskey, New York's first post-Prohibition whiskey distillery, and the second largest Irish whiskey brand, Tullamore D.E.W. helping to revitalize its category.
The company’s guiding principle is connecting brands with bartender education. “Bartender advocacy is at the heart of everything we do,” says Derbomez. “Through our brands we have proven that bartender engagement bridges the divide between bar and consumer to create lasting brand devotion. Through our advocacy programs, we give back to this amazing community, educating and supporting their career growth and deepening their connection to our brands. Together, we thrive in building
genuine partnerships while creating meaningful and exciting experiences.”
William Grant & Sons offers a variety of activations and programs, from its support for Tales of the Cocktail and Bar Convent Brooklyn to more targeted bartender training courses. Led by Anna Mains, recently named Best U.S. Brand Ambassador at the Tales of the Cocktail Spirited Awards, the Monkey Business Academy helps bartenders develop the skills needed for industry success, including the fundamentals of crafting cocktails and how to fashion “memorable moments” for guests. Hendrick’s Gin National Brand Ambassador Vance Henderson leads that brand’s bartender advocacy programming, helping to nurture the next generation of bar professionals.
Looking ahead to 2025, William Grant & Sons continues to build on its one-of-a-kind legacy. “Since its inception, William Grant & Sons has been committed to exceptional craftsmanship and innovation,” says Derbomez. “We never cut corners, sacrifice quality, or compromise our standards to reduce costs, regardless of market trends. Integrity and quality remain our top priorities, so our brands have become household names.”
That Added Dash for 200 YEARS
ANGOSTURA BITTERS®, THE BARTENDER’S SECRET TO GOOD TASTE, CELEBRATES A MAJOR MILESTONE, A LIMITED-EDITION RELEASE, AND SETS A PATH FOR CONTINUED SUCCESS FOR YEARS TO COME
By Michael Tulipan
For 200 years, Angostura has set the bar high as the premier purveyor of cocktail bitters. With humble origins as a curative in Venezuela two centuries ago and now found in bars around the world, bartenders reach again and again for this perfect combination of fruits, spices, and herbs to add the finishing touch to their cocktails.
But what are Angostura bitters? Known as the “salt and pepper” of the bar world, the original recipe is a closely guarded secret privy to only a few. The process of making the bitters itself is a hybrid of maceration
and cold percolation. “Using cold percolation avoids astringency and volatility from the botanicals,” says Angostura Brand Manager Michael Fritts. “Similar to a cold brew leading to a soft and smooth coffee.”
While trends come and go and marketing buzzwords like “authentic” and “natural” are ubiquitous, Angostura bitters are eternal. “We have always believed in natural, and our product continues to remain relevant because it is an all-natural product,” Fritts says. The company’s long history of success bears this out.
1824 proved to be a landmark year in the world of spirits with Dr. Johann Siegert’s creation of Amargo Aromatico, the forerunner to Angostura bitters. Residing in Angostura, Venezuela, Siegert served as the surgeon general to the armies of Simón Bolívar and the recipe was initially designed to treat stomach ailments. However, with the publication of the first cocktail recipe calling for bitters, he realized the possibilities of his creation. He started exporting it to England, the Caribbean, and the United States.
The 1870s proved pivotal, as Angostura bitters received the Medal of Excellence in Vienna, Austria, in 1873. A year later, in 1874, the Manhattan cocktail was created with Angostura as a key component. The following year, the family moved to Trinidad and established production in Port of Spain.
In the late 1800s and early 1900s, cocktail culture spread worldwide and so did Angostura bitters, which became a key ingredient in the popular drinks of the day. In the meantime, bitters as a curative remained unregulated in the United States until the passage of the Pure Food & Drug Act of 1906. These regulations were a death knell to many lesser-quality bitters. Still, Angostura had already pivoted to the world of cocktails and is now the number-one-selling bitters’ brand in the world.
The Roaring Twenties coincided with Prohibition in the United States, and while those in the know could get a drink, the quality varied, and police raids were common. However, overseas cocktail culture flourished in American-style bars. The seminal cocktail bible, The Savoy Cocktail Book, was published in 1930 with Angostura bitters featured prominently in its recipes.
The end of Prohibition in 1933 led to the return of bar culture, which, for a time was interrupted in the 1940s due to World War II. With whiskey in short supply, rum became a new go-to for cocktail fans with President Roosevelt fostering a “Good Neighbor” program, opening trade with the Caribbean and Cuba. With the creation of new drinks like the Mai Tai and Queen’s Park Swizzle, tiki culture was born.
The post-war economy boomed in the States and Europe, and classic cocktails were once again in fashion. Angostura grew so popular that it even got its own cookbook, The Secret of Good Taste: The Angostura Cookbook.
Led by bartenders in New York and London, modern cocktail culture experienced a true renaissance in the late 1990s and early 2000s. As a new generation flocked to both classics and creative riffs on old favorites, Angostura was there to add “seasoning” to these creations.
Innovation at Angostura ramped up this century with new product launches for the first time since the
company’s founding. Orange bitters debuted in 2007 and became the category leader. Designed to work well with vodka, gin, and whiskey, Angostura orange bitters® also makes for an exceptional Dry Martini.
Inspired by Don Carlos Siegert, the bon vivant son of Angostura founder Johann Siegert, Amaro di Angostura launched in 2014. Deep amber in color, the amaro offers aromas of cinnamon, dark chocolate, and Angostura aromatic bitters®.
Angostura cocoa bitters® were crafted for those with a more bitter preference. It pairs well with the flavor profiles of aged spirits. But, as Fritts points out, “Interestingly, the name is a bit of a misnomer, it isn’t actually bitter.” Expect rich, floral, nutty cocoa notes that add layers of luxury to cocktails.
The company’s newest release, the 200-Year Anniversary Limited Edition bitters®, celebrates the latest Angostura landmark achievement. “This is different from anything we’ve done before,” Fritts says. Made with Angostura aged rum, angelica root, Roman wormwood, and nutmeg, only 120,000 bottles are available.
With 200 years as the benchmark for the bitters category, Angostura continues to embrace innovation and set the path for success for centuries to come.
Celebrating Angostura Bitters — A Dash of History
1875
Relocation to Trinidad
After Siegert’s death, his sons relocated the company to Port of Spain, Trinidad. The bitters remained a family business and soon expanded internationally.
1824
Angostura bitters is born
Dr. Johann Siegert developed Angostura bitters in Angostura (now Ciudad Bolivar), Venezuela. He created bitters to aid soldiers with digestive issues.
1875
1895
First printed in cocktail books
The Bartender’s Guide, by Jerry Thomas, featured the use of Angostura bitters in classic cocktails, marking its rise to prominence in the world of mixology.
First cocktail recipes with bitters
Bitters began being used in early cocktail recipes, including the Champagne Cocktail. This drink combined champagne with a sugar cube soaked in Angostura bitters and a citrus garnish.
1940s
Angostura bitters during WWII
During WWII, Angostura bitters production faced challenges due to supply chain issues, but the brand continued to thrive. The cocktail culture rebounded post-war, and bitters played a significant role in cocktail recipes.
1900s
Bitters and cocktails boom
Angostura bitters became a key ingredient in cocktails during the pre-Prohibition era, like the Old Fashioned and Manhattan, further establishing its global reputation.
1950s-1960s
Bitters in the Golden Age of Cocktails
Iconic cocktails like the Mai Tai and the Pisco Sour began incorporating Angostura bitters. It also became a musthave ingredient in tiki culture.
Introduction of Angostura orange bitters
In response to a growing demand for diverse bitters, Angostura introduced orange bitters, expanding the possibilities for bartenders to create new cocktails. This version soon made its way into modern cocktail creations like the Blood and Sand and the El Presidente.
1985 Global expansion and recognition
Angostura expanded its bitters production, solidifying its place as a top cocktail ingredient. By this time, it had become the most widely known brand of bitters globally.
2010
Angostura introduces the Global Cocktail Challenge
Angostura launched the Global Cocktail Challenge, a prestigious competition to find the best bartender who could craft innovative cocktails using Angostura products.
2009
Trinidad Sour was created Giuseppe Gonzalez, a bartender from New York, created the modern classic, which quickly gained popularity for its bold use of Angostura bitters as a primary ingredient. This was a significant departure from the typical use of bitters as a small, supporting element in cocktails.
2024
200th anniversary of Angostura bitters
Angostura celebrates its bicentennial anniversary, launching specialedition bitters and hosting worldwide cocktail events to honor its legacy.
2020 Introduction of Angostura cocoa bitters
Crafted using Trinitario cocoa beans grown in Trinidad and Tobago, the bitters add a rich and complex chocolate flavor profile to various cocktails, hot beverages, and desserts.
RECIPES
SAM PENTON, DIRECTOR OF BARS AT ROSEWOOD MIRAMAR BEACH RESORT IN MONTECITO, CALIFORNIA, UNVEILS A NEW ICONIC VILLAINS MENU AT ONE OF THE RESORT’S SEVEN VENUES, THE MANOR BAR. INSPIRED BY THE BAR’S LIBRARY-LIKE SETTING, THE NEW MENU, CHRONICLES OF COCKTAILS VOLUME III, ICONIC VILLAINS, EXPLORES VILLAINS AND THEIR IMPACT ON CLASSIC WORKS BY FOCUSING ON EXCEPTIONAL SPIRITS THAT ELEVATE CLASSIC COCKTAILS WITH A FRESH PERSPECTIVE.
“WE FOCUSED ON FOUNDATIONAL FLAVOR PROFILES FIRST, RIFFING ON PRE-PROHIBITION AND PROHIBITION ERA DRINKS AND LETTING THE SPIRITS LEAD THE WAY,” EXPLAINS PENTON. “THEN WE LET OUR IMAGINATIONS RUN AS WE TASTED, CONNECTING SENSATIONS AND FLAVORS TO THEMES AND ICONIC VILLAINS. WE ARE REALLY EXCITED WITH THE RESULTS.”
Photos courtesy of The Manor Bar
THE GRENDEL
INGREDIENTS
¾ oz. Johnnie Walker Black
¾ oz. Calvados
½ oz. Reisetbauer Hazelnut
¼ oz. Amaretto
¼ oz. simple syrup
1 tsp Crème de Cacao
¾ oz. lemon juice
PREPARATION
Combine all ingredients into a shaker with ice, shake until chilled. Strain into a rocks glass with a king cube. Garnish with an Almond Brittle of your choice.
LA LLORNA
INGREDIENTS
1 ½ oz. Coconut Oil Fat-Washed Del Maguey Mezcal
1 ¼ oz. fresh espresso
½ oz. Licor 43
¼ oz. Kahlua
¼ oz. cream sherry
2 dashes Mole bitters
Edible violas (for garnish)
PREPARATION
Add ingredients to a shaker tin. Add ice and shake vigorously to ensure proper mixing and chilling. Strain the cocktail using a Hawthorne strainer into a chilled black coupe glass. Garnish with edible violas.
ANTON CHIGURH
INGREDIENTS
1 ½ oz. Empirical Spirits Ayuuk
½ oz. Nixta Elote Liqueur
¾ oz. orgeat (Liquid Alchemist)
¾ oz. lime juice
Pinch of salt
PREPARATION
Combine all ingredients in a shaker tin with ice and shake for 3 seconds, then strain into a rocks glass with pebble ice. Garnish with grated lime zest and a corn husk.
THE WHITE WITCH
INGREDIENTS
1 ½ oz. Grey Goose
½ oz. St. George Terroir
¾ oz. Lillet Blanc
¼ oz. Pear Brandy
1 tsp Chareau
PREPARATION
Add ingredients into a mixing glass with ice and stir until wellchilled. Strain into a chilled coupe. Spray the cocktail with a pine essence and garnish with an icicle.
SHAUN WHITE
FIVE-TIME OLYMPIC SNOWBOARDER
SHAUN WHITE’S PERFORMANCE SNOW BRAND, WHITESPACE, IN COLLABORATION WITH HIGH WEST DISTILLERY, DROPPED LIMITED-EDITION MERCH WITH 20% OF THE PROCEEDS BENEFITING HIGH WEST’S PROTECT THE WEST INITIATIVE, WITH FUNDS BENEFITING PROTECT OUR WINTERS, AN ORGANIZATION DEDICATED TO PRESERVING OUTDOOR PLAYGROUNDS FROM CLIMATE CHANGE.
Photo by Mike Dawson
FAVORITE DRINK.
My go-to drink is an Old Fashioned. I’ll pour myself a glass of High West A Midwinter Night’s Dram for something a little more special. Nothing beats sitting by the fire, sipping on a glass of Dram–it’s the perfect pour for those cozy winter nights.
FAVORITE BARS.
Whenever I’m in Park City, my first stop is always the High West Saloon downtown. You can ski or board right to the Saloon from Park City Mountain on a trail called Quittin’ Time. There’s no better spot for après.
HOME BAR.
Las Vegas is my home base, so I set up a pretty sweet bar there—and it's been even more stocked since teaming up with High West.
BARTENDING PAST.
Unfortunately, I never had the chance growing up. But hey, never say never, right? That’s kind of been my motto since I retired.
