Maximum Exposure: Brands earning the Bartender Seal of Approval, Emblems of Excellence, and other Chilled 100 Spirits Awards gain premium visibility across all Chilled Media’s platforms—reaching top bartenders, distributors, and enthusiasts nationwide.
Recognition and Credibility: Judged by The Chilled 100, an elite group of influential and high-skilled working bartenders who know what resonates with our industry. Elevate your brand as a leader in innovation, quality, and craft by earning the respect and recognition of the bartending community.
60
Eiza González and Casa Azul Organic Tequila The Spirit of Salud
64 Sip to a Better Future Lorna Scott and Inverroche Gin 66
68 Chopin Vodka and The Chilled 100 Masterpiece Cocktails 72 A Redefined Spirit Bacan Guaro Revitalizes Aguardiente
76 Recipes Starlite, San Francisco
The Depths of Ardray Scotch Recapping Chilled 100 Events in NYC and LA
74
Shattering Preconceptions Weber Ranch Vodka
Special Section
Chilled
24 Chilled 100 ELEVATE - Introduction
26 Opening Reception - Heaven Hill
28 Elevated Dinners
32
34
36
Mixology
42 Drink In History - Old Cuban
44 Chilled 100 Cocktails - Ten To One Rum
48 In the Know - Chilled 100 Spirits Awards
52 In the Know - Chilled 100 Spirits Awards, Calvados 54 Riff on the Classics - Elevating Cocktails, Angostura bitters
20 Behind the THC Bar
40 Celebrity Sips - Lioness
56 Shaking & Stirring - Launches
80 Last Call - Chillin’ with Ja Rule
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.
VOLUME 17 - ISSUE 6
PUBLISHER
Jeff Greif
ASSOCIATE PUBLISHER, EDITOR AT LARGE
Thom Meintel
EDITOR IN CHIEF
Gina Farrell
ADVERTISING MANAGER
Max Ferro
EXECUTIVE EDITOR
Vicki Cruz
CHILLED 100 NATIONAL DIRECTOR
Wendy Hodges
SPECIAL PROJECTS MANAGER
Lennie Omalza
MARKETING COORDINATOR
Kate L. 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
Marcel Wing, Katie Kennedy, Kate L. Chapman, Wendy Hodges, Lennie Omalza, Richard Fri
ART DEPARTMENT
Daniel Batlle, Angie Packer, Jackson Ryan
PHOTOGRAPHY
Cover Photo Courtesy of Casa Azul Organic Tequila
Images: Shutterstock.com
SUBSCRIPTIONS
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Let’s all raise a glass to surviving the holidays and easing into 2025 with a sense of peace.
As industry professionals, we’re often luxuriously spoiled with rare and expensive spirits. Yet, when I reflect on real luxury, something entirely different comes to mind. In hospitality, it is our dedication, attention to detail, and personalization that enables our guests to experience luxury.
Everyone certainly knows that time is a luxury, especially for those of us working in bars, restaurants and hotels. We often suffer the misfortune of missing out on meaningful events with friends and family simply due to scheduling.
But during these times, to genuinely welcome locals, travelers, and lonely guests alike, is a joy unto itself. True hospitality stems from digging deep within us to connect with them so they feel seen, heard, and cared for on a random Tuesday.
Of course, comfort is luxury, too. The ultimate hospitality experience is finer than the rarest whiskey or the oldest Barolo. The feeling of building a community of comfort is the luxury we’re all needing.
The world is full of tension right now. This is our time to shine. May we all begin this year carrying the peace that comes from nurturing each other. And may we all continue to reach across the bar to extend that warmth to others.
But no one said a girl doesn’t like nice things, so cheers to that, too! Happy New Year!
Katie Kennedy
Katie, who began her career in hospitality refilling waters and cutting bread at the age of 13, was thrown behind the bar on the day of her 21st birthday and has never looked back. She's led several programs with a keen focus on spirits of impact, co-founded Spirited Ladies, and now works as the NY Regional Manager for Cocktail Kingdom.
BOTTOMS UP! COOL BOTTLES
COLLABS IN CRYSTAL
BELUGA EPICURE SERIES II
Building on the celebrated collaboration between Lalique and Beluga, Epicure II reaches new levels of craftsmanship. With the essence of water serving as the piece’s muse—flowing seamlessly and binding the two brands together—it serves as a source of vitality that represents continuity. Water’s vital role extends beyond symbolism as a central component in the creation of both crystal and vodka. The finishing touch to this exclusive objet d’art that extends water’s symbolism is a blue ‘cap’—showcasing the valuable use of color. Limited to just 888 pieces, the decanter, designed by Lalique’s artistic and creative director Marc Larminaux, was ambitiously crafted to resemble a crystal-clear water drop and adorned with two Bacchantes figures, a signature motif first envisioned by René Lalique in 1927.
HINE XO 1ER CRU
The House of HINE, in collaboration with San Francisco-based Hotaling & Co., introduces HINE XO 1er Cru, premium Grande Champagne cognac that showcases exceptional craftsmanship. The cognac is presented in an elegant, diamond-cut decanter that beautifully highlights its golden amber hue, elevating the visual appeal of this luxurious spirit. Crafted by Cellar Master Eric Forget and Deputy Cellar Master Paul Szersnovicz, HINE XO 1er Cru is a blend of eaux-de-vie aged for a minimum of ten years, sourced exclusively from the prestigious Grande Champagne terroir.
EL TEQUILEÑO’S 65TH ANNIVERSARY EXTRA AÑEJO
In celebration of their 65th anniversary, Gran Tequilero, Juan Antonio Salles and Master Distiller Jorge Antonio Salles, father and son, proudly present the El Tequileño Limited Edition Extra Añejo. The special release honors their legacy and dedication to exquisite tequila crafting. The unique mix of aged tequila is bottled in a keepsake crystal decanter, which draws inspiration from the “penca” of the blue weber agave, and it is elegantly presented in a custom box adorned with an earthy embroidery pattern, bringing this exclusive blend to life.
By Megan Rider
Mickey Mullins, a New Orleans-based bartender at The Bower, traces his path into bartending to his deep love for hospitality. He reflects on how the profession has helped him overcome his natural shyness, “As someone who is really shy, bartending has helped free me from myself. I can engage with so many different people about things I love.” His bartending journey began accidentally one Saturday night when a nightclub was short-staffed. “My ability to think on my feet landed me behind the bar, and it stuck!”
Currently, Mullins tends bar at The Bower, a space he describes as having “an amazing aesthetic full of live plants and an enormous courtyard.” The drink menu is designed to highlight not only the flavors of New Orleans but also the restaurant’s thoughtfully curated dishes. What truly sets the place apart for Mullins, however, is the team. “Our team is really what makes the space!” Mullins also credits his growth to the local hospitality community. “The sense of community New Orleans has is unmatched,” he says, emphasizing how fellow industry workers inspire and uplift one another. This community spirit has been a key driving force for him.
For novice bartenders or those making cocktails at home, Mullins offers simple advice: “Have fun!” Mullins knows that bartending can sometimes be overwhelming but insists that “if it tastes good, it is good.” He encourages people not to be bogged down by trends or rules and instead to focus on what they enjoy. Currently, his favorite ingredient to use is Montenegro, which he incorporates into a few cocktails on The Bower’s menu. “It adds the right amount of sweet and bitter and plays well with others.” When creating new cocktails, Mullins often lets inspiration come naturally, saying, “It usually happens by accident—like, ‘Do these two things taste good together?’ If it clicks, it becomes organic.” He believes the key to any great cocktail is balance. “Always just try and balance your sweet, citrus, bitter, and spirit. Let your main ingredient do the work for you.”
Mullins believes that while trends in bartending will come and go, what truly matters is the personal connection. “People will return if something, or someone, is simply good. Was your interaction good? Was the drink satisfying?” He sees the timeless appeal of food and drink to connect. “When you remove all the noise, people want to be connected.”
Mickey Mullins
The Bower
New Orleans, Louisiana
THE DAYDREAMER
INGREDIENTS
1 ½ oz. Montenegro
½ oz. Luxardo Amaretto
½ oz. simple syrup
½ oz. fresh lemon
3 dashes Angostura bitters
¾ oz. Aquafaba
PREPARATION
Shake hard. Strain. Pour into a chilled Nick & Nora.
By Megan Rider
Christine Riddle began her career in the food and beverage industry as a server at the age of sixteen. Her transition to bartending occurred at 21. "I loved that bartending allowed me to remain in a social FOH role while incorporating the hands-on creativity typical of the BOH." Riddle currently tends bar at Birch, renowned for its commitment for using the highest quality ingredients. “This philosophy extends to the bar where we rotate the excess produce into a rotating cocktail program,” she says. “As bartenders, it challenges us to think creatively and to deliver cocktails with the same culinary ethos.”
Throughout her career, Riddle has worked with many talented bartenders who have shaped her growth and refers to her previous manager, Jen Ackrill, as an incredible sounding board. Riddle finds herself increasingly drawn to Japanese flavors, though she has no favorite and enjoys experimenting with new flavors. Riddle’s creative process often begins with inspiration captured in her notebook, filled with notes that eventually lead to a "web of potential flavor pairings." Much of her preparation is done on paper before experimenting behind the bar.
One of her go-to techniques for enhancing cocktails is salt. She often adds a saline solution to her drinks, explaining that it "makes flavors pop." Riddle encourages novice and at-home bartenders to experiment. "Always try something new. You can only learn so much from drinking vodka soda."
Riddle predicts that the bartending and cocktail industry is shifting toward a balance between quality and enjoyment. "As flavors and techniques evolved over the last couple of decades, the social aspect of bars took a back seat. I think people are now looking for a combination of quality and playfulness.”
Christine Riddle
Milwaukee, Wisconsin
KNEAD TO KNOW Birch
INGREDIENTS
1 oz. Borghetti
½ oz Tito’s Vodka
¼ oz. Sambuca
½ oz. lemon juice
½ oz. raspberry syrup*
½ oz. orgeat (Giffard)
2 dashes saline
PREPARATION
Combine all ingredients in a shaker. Shake with ice. Double strain into a glass. Garnish with raspberries. *Raspberry syrup: Bring 100g water and 100g sugar to boil. Stir until sugar dissolves. Reduce heat and add raspberries. Continue to stir for 5-10 minutes. Remove from heat, fine strain, and refrigerate the finished syrup.
THE LOCALS ASK A BARTENDER
Elevated Jell-O Shots
With Beverage Director Amy Racine
By Megan Rider | Photos by Liz Clayman
The Times Square EDITION unveils a unique twist on the traditional Jell-O shot with the French 75 Bite. Inspired by the classic French 75 cocktail, this innovative creation by expert mixologists combines sparkling wine, gin, and lemon to deliver a tangy and sophisticated treat.
Amy’s Tips for Elevating Jell-O Shots
Play with Shapes: Playing with shave and design can be one of the most unique elements. It can be cut into different shapes and depths, which can be presented in unique ways.
Play with Flavors: One of the most exciting elements of working with these creative ingredients is curating a variety of flavor profiles into differing figures.
Watch Alcohol Content: When creating the recipe for the French 75 Bite, we had to watch out for high alcohols as it can prevent the bite from settling.
Fresh is Best: Using fresh juices that elevate the flavor of the spirit or that support the flavor profile of the cocktail in general is one of the best ways to go when preparing interesting flavors.
"The French 75 has been a refreshing and refined cocktail since its creation at Harry’s Bar in Paris in 1915," says Amy Racine, Beverage Director at John Fraser Restaurant. "In warmer weather, its citrus tones and botanical floral flavors are enhanced by the bright, clean notes of the gin. The brioche and minerality in the wine add excellent complexity and energy, making it perfect for the warmer months."
A favorite among guests, the French 75 cocktail's flavors and bright champagne notes are showcased in the bite-sized creation, filled with citrus and botanical tones. The playful design allows for various shapes and depths, presenting these creative ingredients in distinctive ways. Developing the French 75 Bite involved overcoming the challenge of managing high alcohol content, which can prevent the bite from settling properly. Fresh juices that enhance the spirit's flavor or support the overall cocktail profile proved essential. This meticulous attention to detail ensures each French 75 Bite is a perfect blend of taste and artistry, ready to delight guests.
WINNER OF 9 IRISH WHISKEY AWARDS 2024 AND PROUD TWO TIME WINNER OF IRELAND’S BEST WHISKEY
THC BEHIND THE BAR
NOWADAYS LTO CRANBERRY
Cannabis beverage brand Nowadays introduced a limitededition flavor: Nowadays Cranberry, a festive cannabis-infused spirit. Each bottle is designed to deliver a light social buzz within 15 minutes. Featuring a tart cranberry flavor with natural fruit notes and a crisp finish, this versatile drink can be enjoyed as a shot, over ice, or as the star ingredient in a punch bowl.
HOUSEPLANT
Seth Rogen’s Houseplant THC-Infused Sparkling Waters is a cannabis lifestyle brand founded by Rogen, Evan Goldberg, and Michael Mohr. Available in four flavors: Pineapple, Citrus, Black Cherry, and Blackberry, the beverages are designed to offer an approachable, low-dose THC experience. Made with all-natural ingredients, they are sugar-free, caloriefree, and provide a refreshing, smoke-free alternative to traditional cannabis products.
PAMOS
With the mission of introducing the world to cannabis beverages through cocktail culture, the Pamos portfolio caters to both new and experienced cannabis consumers, offering a line of non-alcoholic, cannabis-infused beverage alternatives to traditional cocktails and spirits. Pamos can be used as the spirit base of your favorite cocktail recipe in place of alcohol or enjoyed over ice, as well as several Ready-toDrink cocktails in “cocktail-inspired” flavors: Peach & Guava Bellini, Tropical Mai Tai, and Raspberry Long Island Iced Tea.
Whiskey Without Compromise
DUNVILLE'S TAKES WHISKEY FANS ON A JOURNEY FOR THE SENSES
By Michael Tulipan
One of the most storied names in Irish whiskey, Dunville's is making waves with an innovative line of aged spirits that is elevating the category. The company’s history dates to 1808, when John Dunville
founded it in Belfast, Ireland. Five generations of the Dunville family spearheaded growth at the famous Royal Irish Distilleries, making it a major player on the global whiskey market until tragedy struck in the 1930s.
Left to Right: Peter Rogan, Clare Quinn, Jarlath Watson, Suzanne Hodgen, and Niall Bolger
With the closing of the business in 1936, Dunville’s seemed to be lost to history. Thankfully, Echlinville Distillery became Ireland’s first newly licensed distillery in more than 125 years and revived the Dunville brand in 2012.
“We at Echlinville see ourselves as the guardians of the Dunville’s brand,” says Stephen Magennis, Echlinville Distillery’s Global Head of Sales. “That is as much about staying true to the brand’s proud heritage as finding new and innovative ways of doing things.”
As an independently owned brand, the team has 100% control from start to finish. Each whiskey is aged extensively, starting with a minimum of seven to 14 years of maturation in bourbon casks, followed by an additional three to seven years in sherry hogsheads, imparting the 'sherry bomb flavors' their customers have grown to love. The oldest whiskey in the core range is a 21-year-old matured in Palo Cortado casks, though that will soon be supplanted with a 22-yearold single malt finished in PX sherry casks.
The Dunville’s Single Cask Series showcases an exceptional line of whiskeys in a range of finishes. “When it comes to top tier Dunville’s releases, single casks or special bottlings, we believe that the consumer should be brought on a journey,” Magennis says. “All their senses—smell, taste, and sight—should be challenged.”
The process starts with the Director of Whiskey and Head Distiller/Blender nominating a group of casks that is drinking well. These casks are monitored and only released when the whiskey reaches its maximum potential. The key is balance, in aroma and taste, to create a one-of-akind whiskey. This approach means the limited-edition Cask Strength whiskeys from Dunville’s Single Cask Series sell out very quickly.
One example of this unique aging approach is the Dunville’s 18-Year-Old Port Mourant Rum Finish Single Malt, which has been finished in extremely rare rum casks believed to be the last of their kind. This handful of casks previously nurtured the incredibly rare 41-yearold Demerara Rum from the world’s last surviving double wooden pot still from the lost Port Mourant Estate Distillery.
Each Casked in Bond Series release is a collaboration between Dunville’s Irish Whiskey and friends, colleagues, and partners from across the hospitality industry. Look out for some special releases coming soon to the United States market. Additionally, in 2025, consumers can expect to see single malt barrel selects ranging from 14 to 25 years old on shelves.
“
Whiskey without compromise. That’s what Dunville’s is, and always has been, all about.”
—STEPHEN MAGENNIS, ECHLINVILLE DISTILLERY’S GLOBAL HEAD OF SALES
This refusal to compromise has brought many accolades, including being named Ireland’s Best Whiskey at the Irish Whiskey Awards twice in the last three years. With a continual eye on innovative cask finishings, expect many more exciting releases coming soon.
Jarlath Watson, Director of Whiskey
SPECIAL SECTION CHILLED 100 ELEVATE
ELEVATE 2O24
A NEXT-LEVEL INDUSTRY EVENT DESIGNED TO EDUCATE, EMPOWER, AND ELEVATE THE CAREER OF BARTENDING
By Kate L. Chapman | Photos by Luke Sharrett @howdyluke
Chilled 100 ELEVATE is an exclusive educational and networking event for top-tier bartenders from the Chilled 100 network. The third-annual event was held in Louisville, Kentucky from October 20-23, 2024. Over four days, 100 of the industry’s top bartenders and leaders gathered for professional development seminars, distillery tours, workshops, and dinners.
The curriculum and activations were designed to elevate bartenders’ skills while allowing them to build relationships with leading brands and peers in the industry. For the first time ever, Chilled Media partnered with Florida International University (FIU), giving attendees the opportunity to earn an exclusive certificate in the Business of Bartending, an industry-first initiative aimed at elevating the bartending profession.
Chilled Media would like to extend their appreciation to The Galt House Hotel for hosting the conference, as well as all the sponsors that participated this year. Thank you and we look forward to seeing you at ELEVATE, 2025.
Opening Reception
HOSTED BY HEAVEN HILL BOTTLED-IN-BOND
Kicking off Chilled 100 ELEVATE, 2024, Heaven Hill Bottled-In-Bond hosted the entire group of Chilled 100 bartenders for an afternoon at the historic Oxmoor Farms in Louisville, Kentucky.
An outdoor garden space served as a gathering place for bartenders to try different cocktails created with Heaven Hill spirits.
Inside the Bullitt House Library, the bartenders participated in a handson activity led by National Spirits Specialist and Portfolio Mixologist representing Heaven Hill Brands, Lynn House. Attendees found the session highly informative, noting that it provided new insights into cocktail competitions that may have not been considered before. The seminar offered the Chilled 100 Bartenders practical advice and firsthand do’s and don’ts from an industry expert.
House is a firm believer that cocktails should have a story, suggesting a few places for inspiration: pop culture, nature, shopping, marketplaces, books, flowers, food tours in cities, meditation, and the Internet. The bartenders were then tasked to create a cocktail with specific ingredients.
Elevated Dinners
THE CHILLED 100 BARTENDERS WERE HOSTED BY SPONSORING BRANDS AT SOME OF THE MOST LUXURIOUS VENUES IN TOWN
Liquor Lab Sponsored by Knappogue Castle
Attendees spent the evening learning about the process in which Knappogue Castle Single Malt Irish Whiskey is made over a buffet dinner.
Malone’s Prime Sponsored by Phillips Distilling
Malone’s Prime is a beautiful twostory steakhouse. Bartenders enjoyed several courses and pairings, such as salted bourbon caramel and chocolate cheesecake, along with an elevated nightcap: a Dulce de Leche Espresso Martini made with Prairie Organic Vodka, Kamora Coffee Liqueur, and Kamora Dulce de Leche Liqueur.
Wheated Pizzeria Sponsored by Laphroaig
Bartenders embarked on a night of history, beginning with Scottish trivia. Delicious pizzas were served while Simon Brooking entertained the group with songs and facts. The evening featured an unexpected but delightful flavor pairing between the different types of pizzas and the Laphroaig drinks.
Enso Restaurant Sponsored by 375 Park Avenue Spirits
Bartenders celebrated Asianinspired cocktails paired with Japanese cuisine featuring a Southern flair. Upon arrival, guests were greeted with a welcome cocktail, the Yuzu Spritz. A highlight of the meal was the matcha cheesecake and egg custard, paired with a Kaiyō Japanese Whiskey flight.
High Stakes Rooftop Grill
Sponsored by Crillon Importers
Guests enjoyed a meal of chicken and potatoes while enjoying a Rhum Barbancourt Daiquiri. Bartenders learned about the process of creating Rhum Barbancourt, starting with securing sugar cane, followed by mule transportation to the distillery, crushing the sugar cane, fermentation, and finally aging in oak barrels.
LaChase Sponsored by Heavenly Spirits
Bartenders had the pleasure of learning about Armagnac on a tasting tour led by Christine Cooney, owner of Heavenly Spirits. As the leading importer of Armagnac in the U.S., Heavenly Spirits shared samplings of its delicious portfolio paired with the amazing cuisine of one of the top French restaurants in Kentucky.
Tartan House Sponsored by Laphroaig
Tartan House is a cocktail and whiskey lounge where Beam Suntory's Scotch Heritage Ambassador, Simon Brooking, guided bartenders through a tasting of four expressions, each paired with a delicious catered Wheated Pizza creation.
High Stakes Rooftop Grill
Sponsored by Sagamore Spirits
The Chilled 100 Bartenders experienced this rooftop bar and grille, which offers delicious American cuisine and cocktails crafted with expressions from Sagamore Spirits' high-quality portfolio of whiskies.
Bar Vetti Sponsored by Nonino
At the Italian restaurant Bar Vetti, the Nonino team introduced the Chilled 100 Bartenders to the history of the family-owned Italian brand, while sipping Paper Planes and Espresso Martinis, paired with family-style classic dishes.
Elevated Dinners
Noche Mexican BBQ Sponsored by Casa Azul
Noche Mexican BBQ is a restaurant built in a remodeled church with beautiful décor. The bartenders were welcomed with a cocktail consisting of Casa Azul Blanco, Chinola, Licor 43, tamarind syrup, lemon, and Conquilla Cava rosé. The cocktail, paired with ceviche guacamole, complemented the flavors of the guacamole perfectly. The highlight of the evening was the churro cake, paired with a cocktail featuring Casa Azul Añejo, staveinfused demerara, Aztec chocolate bitters, and flamed orange oil.
The Louisville Thoroughbred Society Sponsored by Terlato
The group arrived at The Thoroughbred Society, a private, members-only social club. Michael Fritts, Brand Manager for Angostura bitters, took the bartenders through a unique dinner experience in which each of the three courses were made using Angostura Rum as one of the ingredients.
Lunch & Learn Sponsored by Hendrick’s Gin
ELEVATE attendees stepped into a candle-lit “Secret Tasting Garden” hosted by Hendrick’s Gin, where they enjoyed cocktails and an elegant lunch. Liz Pearce, Central Brand Ambassador, explained the distilling process, the history of Hendrick’s Gin, and introduced the new Hendrick’s Grand Cabaret infused with stone fruits. Pearce shared her journey from bartender to national mentor, captivating the guests with trivia and awarding prizes.
Lunch & Learn Sponsored by Monin
Bartenders enjoyed a buffet style lunch while George Monin, Founder of Monin, took the group on his journey of starting the company and how he traveled to different cities searching for the perfect ingredients and flavors. The group was in awe following an activity using all plant-based flavors to make a strawberry flavor.
Elevated Seminars
THE CHILLED 100 BARTENDERS HAD THE OPPORTUNITY TO EARN EDUCATIONAL CERTIFICATES UPON COMPLETING SKILL-LEVEL CRITERIA
The Chilled 100 Bartenders elevated their skill set with our exclusive seminars designed for professional bartenders who strive for excellence in the field and a gateway to becoming true industry leaders by earning credentials that set them apart. These sessions provided the opportunity to earn Florida International University and Bacardi Center of Excellence certificates in the Business of Bartending, which recognize expertise and commitment to the craft.
Elevating Hospitality: Empowering Communities Through Love
Sponsored by Tito’s Vodka. Moderated by the team at Tito’s. Highlighted the impactful community initiatives of Women of the Vine and Spirits and Tito’s Vodka, including scholarship programs and nonprofits for animals. The bartenders participated in hands on activities assembling gift bags for a local animal shelter. The session ended with a puppy meet-and-greet.
History of Bitters
Sponsored by Angostura. Moderated by Michael Fritts, Brand Manager of Angostura Bitters. Educated the bartenders on what a bitter is and how it can be used. This year, Angostura released their Special Edition 200th Anniversary Bitter.
Explore more of our seminars and resources by visiting chilledmagazine.com.
Elevated Distillery Tours
THE CHILLED 100 BARTENDERS ENJOYED DISTILLERY TOURS THROUGH LOUISVILLE’S VERY OWN BOURBON COUNTRY
RABBIT HOLE DISTILLERY TOUR
ELEVATE bartenders spent several hours at Rabbit Hole Distillery in downtown Louisville. Kaveh Zamanian, former clinical psychologist, and psychoanalyst, claims that Kentucky sparked his interest in spirits when he came to visit and saw Louisville’s bourbon country. Zamanian took his first steps and purchased an empty building in a Louisville suburb, and today, Rabbit Hole produces the most whiskey per square foot of any
distillery in the United States. Rabbit Hole stands out from other distilleries because, while most offer just a handful of recipes, Rabbit Hole continuously experiments with new recipes and products.
The distillery has an unusual design element to it in that visitors can view every step of the process. Zamanian intentionally designed the space to allow people to witness every step of the spirit-making process.
FOUR ROSES DISTILLERY TOUR
Four Roses Distillery was constructed in 1910 with a Spanish Mission style and has a reputation for being one of the most beautiful distilleries in Kentucky. The bartenders were split into two groups, half doing the tasting first and the other half doing the tour first. Four Roses Master Distiller, Brent Eliott explained
the distillery’s 10 recipes that are all comprised of two mash bills and five yeast strains. During the tour, guests walked through the distillery and learned fascinating history, including how, during Prohibition, Four Roses was granted permission to continue distilling for medicinal purposes.
Grand Tasting Gala
ELEVATE’s first full day ended with the Grand Gala. Thank you to all our sponsors: 375 Park Avenue Spirits, Absinthia, Ballotin, Disaronno, Gran Coramino, Heavenly Spirits, Infinium, Lafayette, Mango Shotta, Perfect Purée, Phillips Distilling Company, Weber Ranch, and William Grant & Sons.
Closing Night Party
The closing night party of ELEVATE 2024, sponsored by Angostura Bitters, took place at Captain’s Quarters Riverside Grille, a waterfront venue. With a Caribbean theme, the event gave bartenders the chance to dress up and celebrate their hard work throughout the week.
SPECIAL SECTION CHILLED 100 ELEVATE
GIFT BAGS
Thank you for our gift bag sponsors: 375 Park Avenue Spirits, Absinthia, Cane Collective, Cheeky Cocktails, Cocktail Kingdom, Crillon Importers, Deep Eddy Vodka, Heavenly Spirits, Laphroaig, Perfect Purée, Templeton, Twang, Uncle Waithley’s, Weber Ranch, Wild Hibiscus, & Zing Zang.
THANK YOU
A heartfelt thank you to all the brands that sponsored events, to the bartenders for their active engagement throughout the conference, and to everyone who helped make this event a success. We look forward to ELEVATE 2025!
Our Sponsors: William Grant & Sons, Angostura Bitters, Heaven Hill Bottled-in-Bond, Pernod Ricard, 375 Park Avenue Spirits, Casa Azul, Tito’s, Four Roses, Jefferson’s Bourbon, Heavenly Spirits, The Perfect Purée, Hendrick’s Gin, Kamora Coffee Liqueur, Weber Ranch, Gran Coramino, Rabbit Hole, Monin, Terlato Artisan Spirits, Laphroaig, Deep Eddy Vodka, Absinthia, Ballotin, Cocktail Kingdom, Knappogue Castle, Natterjack Irish Whiskey, Sagamore Spirit, Shanky’s Whip, Templeton, The House of Lustau, Mango Shotta, Chinola, The Busker Irish Whiskey, Bull in China, Wild Hibiscus, Cane Collective, Cheeky Cocktails, Uncle Waithley's, Zing Zang, Powers Irish Whiskey, Twang, Ponyboy Slings, Crillon Importers, Rhum Barbancourt
A special thank you to Florida International University and Bacardi Center of Excellence.
MIX IT UP CELEBRITY SIPS
LIONESS, (SPECIAL OPS: LIONESS), IS AN AMERICAN SPY THRILLER TELEVISION SERIES ON PARAMOUNT+ CREATED BY TAYLOR SHERIDAN. IT DELVES INTO THE HIGH-STAKES WORLD OF COUNTERTERRORISM THROUGH THE LENS OF THE CIA'S LIONESS PROGRAM. THE SERIES OFFERS A GRIPPING PORTRAYAL OF THE COMPLEXITIES WOMEN FACE IN ESPIONAGE, BLENDING INTENSE ACTION WITH EMOTIONAL DEPTH. HERE’S WHAT THEY’RE DRINKING!
ZOE SALDAÑA
Zoe plays Joe, a CIA clandestine operations officer in charge of the Lioness program. She has a fondness for the traditional Dominican Republic’s Mamajuana, which is a mixture of rum, red wine, honey, tree bark, and herbs. “Having the privilege of drinking Mamajuana means celebrating something authentically Dominican,” she says.
JAMES JORDAN
James Jordan plays Two Cups and is a QRF member. He is a seasoned veteran and an important asset to Joe’s team. James enjoys a Dos Equis beer while taking a break from the CIA operative life.
MORGAN FREEMAN
Morgan plays United States Secretary of State, Edwin Mullins. Morgan’s favorite drink? The iconic actor has stated that Tito’s Vodka on the rocks is his go-to.
LAMONICA GARRETT
LaMonica plays Tucker, a member of the Lioness team known for his technical expertise during missions. He is a beer fan, and typically enjoys an ice cold can of Coors Light.
JILL WAGNER
Jill plays Bobby, the team leader for the Lioness program's QRF. In the same TikTok by Laysla, Jill is also enjoying a Dirty Martini. We do the same on our days off!
LAYSLA DE OLIVEIRA
Laysla plays Sergeant First Class Cruz Manuelos, a former Force Recon Marine and operative in the Lioness program. On her TikTok account, she can be seen enjoying Dirty Martinis with friends! She’s our type of friend!
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
ADVANCED MIXOLOGY DRINK IN HISTORY
Old Cuban
THE LOVE CHILD OF A FRENCH 75 AND A MOJITO
By Lanee Lee
A MOJITO IN A LITTLE BLACK DRESS—THAT’S HOW AUDREY SAUNDERS, LEGENDARY BARTENDER AND FOUNDER OF NEW YORK CITY’S ICONIC PEGU CLUB, DESCRIBED HER OLD CUBAN COCKTAIL.
Around 2001, Saunders upgraded the Mojito to first class by swapping club soda for champagne, adding bitters, and shaking instead of muddling. The result? A sophisticated, sparkling twist.
The Old Cuban debuted at Tonic, a cuttingedge music venue on the Lower East Side, where Saunders, as bar manager, also unveiled hits like the Jamaican Firefly and Gin Gin Mule. Mentored by craft cocktail pioneer Dale DeGroff, Saunders later helmed the Carlyle before opening Pegu Club, a revolutionary gin-focused bar with more than 20 gins on the menu. At the time, bars primarily featured vodka—the trending spirit du jour.
There, she single-handedly popularized many elements that are now staples in great craft cocktail bars today. Luxardo cherries and European liqueurs like Punt e Mes and Chartreuse were just a few of these ingredients she popularized at Pegu Club, cementing her status as a trailblazer and champion for women in the bar industry. The book A Proper Drink by Robert Simonson is an excellent read on the modern cocktail revival. It features Saunders and the Pegu Club as integral to the drink renaissance.
So, back to the Old Cuban. Why did it catch on? Its charm lies in versatility—it suits nearly any occasion, from rooftop soirées to backyard barbeques. Saunders’ reputation as a cocktail innovator, paired with her global evangelism, helped catapult it to
menus worldwide. With a balance of refreshing brightness and indulgent richness, the Old Cuban became, as award-winning, Portland-based bartender Jeffrey Morgenthaler called it, “a modern classic that seems to have always existed.”
More than a cocktail, it’s a sparkling testament to Saunders’ genius. It’s a simple cocktail (as all great classic cocktails are). A few hot tips before you do: double strain the five ingredients, add the champagne at the end as a topper, and serve in a stemmed glass. Whether you’re looking for a festive bubbly cocktail or a new take on a Mojito, the Old Cuban always delivers. Cheers to Audrey Saunders, to her innovative pioneering and her timeless creation!
Old Cuban INGREDIENTS
1 ½ oz. aged Cuban rum ¾ oz. fresh lime juice ¾ oz. simple syrup 6 mint leaves.
2 dashes Angostura bitters 2 oz. Champagne or cava (brut), chilled
PREPARATION
Muddle the first four ingredients in a shaker. Add ice and bitters. Shake and double strain into a large, chilled cocktail glass. Top up with chilled bubbles.
THE CHILLED 100 BARTENDERS AND TEN TO ONE RUM
Rum reimagine
By Megan Rider
Pronghorn, co-founded by Erin J. Hall, Dia Simms, and Dan Sanborn, aims to revolutionize the beverage alcohol industry by fostering diversity and supporting Black entrepreneurs through capital investment, business incubation, and career development. Committed to bridging systemic gaps, Pronghorn’s strategy contains three main pillars: Investment, Supercharging, and Bridge Building, which includes investing in Black-owned spirits brands, offering tailored mentorship, and creating opportunities across all career levels.
Pronghorn’s partnership with Ten To One Rum embodies these principles. Founded by Marc Farrell, Ten To One aims to reimagine rum by blending pan-Caribbean heritage with an extraordinary product. Farrell, a Trinidadian native, created the brand to challenge conventions and elevate rum’s reputation in the States, where it’s often misunderstood.
“Throughout the Caribbean, rum is a revered spirit with a centuries-long history and heritage, whereas in America a lot of that culture ends up getting lost in trope-ish rum narratives of pirates and plantations, and spring break. Launching Ten To One, we saw an enormous opportunity to transform perceptions of rum, and champion a story of unity, community, and progress that is at the very heart of authentic Caribbean culture.” Ten To One’s blends, crafted from rums across Trinidad, Jamaica, Barbados, the Dominican Republic, and Guyana, are completely additive-free, versatile, and have been recognized with over 100 awards.
Our Chilled 100 Bartenders were invited to explore Ten To One Rum by making original and unique cocktails using the spirit around the holiday season.
SLEIGH MY NAME
INGREDIENTS
2 oz. Ten To One Silver Rum
¾ oz. Monin Cinnamon Bun syrup
¾ oz. fresh lime juice
10 fresh cranberries, muddled
1 egg white
PREPARATION
Muddle cranberries in tin. Add the rest of the ingredients and dry shake hard. Add ice and wet shake until tin is frosty. Double strain into chilled coupe glass. Spray top with allspice dram. Garnish with fresh cranberries on a pick.
De’Qustay S. Johnson
My experience with Ten To One Rum has always been about celebrating the craft and versatility of high-quality rum. I created a cocktail that highlights Ten To One's rich, layered profile while infusing the essence of the season. With a blend of spices, earthy notes, and a hint of sweetness, this cocktail is perfect for gathering with friends.
Javen McKenzie
Pine & Dandy is a cocktail that takes me back to being a child and picking out a Christmas tree with my family in the earlier part of the holiday season. Picking out the perfect tree, cutting it down, and toting it away are core memories of every holiday season, with my childhood home filled with the rich scent of fallen pine needles as we decorated in anticipation of the festivities to come.
Ten To One White Rum works so harmoniously in this with its balanced green and mineral forward flavor profile. This blend features a pot still Jamaican rum along with a column still Dominican rum, and this combo leans in with strong notes of lemongrass, white pepper, and florals. This accompanied with Braulio and lemongrass Shochu brings forth an evergreen flavor profile.
JINGLE BELLS
INGREDIENTS
24 oz. Ten To One Rum
9 oz. pineapple juice
9 oz. lime
9 oz. Cointreau
9 oz. pomegranate tea
9 oz. white chocolate syrup
6 cinnamon sticks
4 star anise
10 cloves
14 oz. milk
PREPARATION
Cocktail is a Clarified Milk Punch. Combine all ingredients (except milk) in a container and let it rest for 24 hours. Boil 14 oz. of milk and slowly add it to the punch mixture. Let it stand for a couple of hours, allowing the milk to curdle. Finally, strain the mixture through a fine-mesh strainer, followed by a coffee filter, to remove the milk curds and clarify the punch in a rocks glass. Garnish with pomegranate, white chocolate chips, and one cinnamon stick.
PINE & DANDY
INGREDIENTS
1 ½ oz. Ten To One White Rum ¼ oz. Braulio Amaro ¼ oz. Mizu Lemongrass Shochu ½ oz. lime juice ½ oz. Matcha Green Tea* ¾ oz. salted rosemary & mint syrup** 6 oz. Sparkling Mineral Water
PREPARATION
Combine all ingredients into the glass. Fill Pilsner glass with pebble ice, garnish with mint, rosemary, and lime wheel. *Matcha Green Tea: 1 teaspoon of Matcha powder to 3 oz. of 140 degrees F/60 degrees C water. Whisk back and forth for about 15 seconds until an even froth is formed. **Salted Rosemary & Mint Syrup: Steep 10 grams of rosemary leaves and 5 grams of mint leaves for 10 minutes with 200 grams of 205 F/ 93 C water. Once steeped, strain, and combine with 380 grams of honey to a ratio of 1 part tisane tea to 2 parts honey syrup. Finally, add 4 to 5 oz. Kosher salt, and then incorporate.
Ana Valeria Gonzalez
My goal was to craft a cocktail inspired by the name “Ten To One,” using ten ingredients to create one single drink. I focused on designing something festive, flavorful, and ideal for sharing with loved ones.
Tony Del Pino
My favorite season after summer is autumn, particularly autumn in New York. I always loved seeing the changing of the leaves in the city and upstate. The air is a bit crisper. The temperature is at a point where you can wear almost anything and be comfortable.
I love drinking Mulled Wine in the fall. It suits the season perfectly. I wanted to merge that with Ten To One White Rum and create a variation on a New York Sour, with those mulled wine spices pairing with the brightness and green notes of this beautiful rum.
SWEET LADY
INGREDIENTS
1 ½ oz. Ten To One Rum
½ oz. agave
½ oz. yuzu citrus*
½ oz. tart cherry juice
4-5 dashes cocoa bitters
Pink Lady apple cider
PREPARATION
Add all ingredients except apple cider to shaker tin, shake for a quick 2-3 seconds. Add a big cube rocks glass, cinnamon stick, and two dark cherries, add apple cider halfway, pour mixture on top so that it floats over the apple cider and garnish. *Yuzu citrus: half yuzu, half lemon juice.
AUTUMN'S SOUR
INGREDIENTS
2 oz. Ten To One White Caribbean Rum
1 oz. lemon juice ¾ oz. Spiced Pinot Noir Reduction* ¼ oz. ginger syrup
1 egg white
PREPARATION
Combine ingredients into a tin. Dry shake to emulsify. Add ice and shake again. Double strain into a coupe glass, garnish with a torched rosemary sprig.
*Spiced Pinot Noir Reduction
INGREDIENTS
250 grams NY Pinot Noir 150 grams sugarcane
3 cinnamon sticks
3 star anise pods
10 cloves
4 lemon peels
1 rosemary sprig
PREPARATION
Combine ingredients except for lemon peels and rosemary into a small saucepan on low heat. Stir until sugar is devolved, heat for 30 minutes. Remove, add lemon peels and rosemary. Let sit in reduction another 30 minutes. Strain into a sealed jar or container.
Breyunna Moseley
I wanted to make something that was very light and flavorful. The cocoa bitters with the tart cherry gives it a feel of complexity on the palate and the yuzu citrus really brings everything together. Apple cider is my favorite drink for the holidays, so I just wanted to elevate it.
The Chilled 100 Spirits Awards
CHILLED’S TRUSTED AND PRESTIGIOUS MARK OF RECOGNITION IN THE SPIRITS INDUSTRY CONTINUES TO GROW IN ITS FOURTH YEAR
Photos by Quinn Murphy
The Chilled 100 Spirits Awards are unique because every judge is a working bartender. These working bartenders are hands-on in the spirits and beverage industry. Most choose the spirits and wines being served at their bars, deal directly with distributors, and work at some of the most recognized bars in the world. Earning a Chilled 100 Spirits Award is an honor acknowledged by the industry’s best.
BRANDY ALEXANDER
1 oz Marie Brizard Chocolate Royal Liqueur
1.5 oz Gautier Cognac
1 oz heavy cream
Garnish with grated nutmeg
WHITE CHOCOLATE MOCHA
1 oz Marie Brizard White Chocolate Liqueur
1.5 oz Sobieski Vanilla Vodka
.5 oz Marie Brizard Cold Brew Liqueur
.5 oz Cream
Garnish with Chocolate Shavings
ADVANCED MIXOLOGY IN THE KNOW
The Chilled 100 Bartender Seal of Approval, along with the Emblems of Excellence, continue to establish themselves as trusted benchmarks in the spirits industry, recognizing brand excellence and innovation. Our network of top bartender judges, all industry insiders, elevates the Chilled 100 Spirits Awards beyond mere accolades. Our awards reflect quality, craftsmanship, and the evolving trends shaped by working bartenders who trust each other’s advice on which brands to use in cocktails and keep behind the bar.
ADVANCED MIXOLOGY IN THE KNOW
The Chilled 100 Spirits Awards
CUTTING-EDGE AWARDS SYSTEM ADDS CALVADOS AS A NEW CATEGORY
The Interprofession des Applellations Cidricoles (idac) for Calvados’ participation in the Chilled 100 Spirits Awards delivered impressive success and established Calvados as a top-tier spirit by bartenders. The Calvados Conseil submitted 77 entries, earning a multitude of honors, that highlights the spirit’s exceptional versatility and innovation.
Originating in Normandy, Calvados is a type of brandy made by fermenting apples or pears into cider, then distilling the cider into brandy and aging it in oak barrels. The Chilled 100 Spirits Awards bartender judges recommended including Calvados as a category in last year’s event. Bartenders appreciate Calvados as a category because it is a unique spirit that showcases both craftsmanship and history.
In a remarkable display of confidence, IDAC entered an outstanding 77 SKUs in this year’s Chilled 100 Spirits Awards. Calvados is a niche category often overshadowed by spirits similar to whiskey and cognac. The IDAC viewed the awards as an opportunity to get liquid to bartender’s lips and put its products directly in the hands of leading and influential bartenders in the industry and, most importantly, to increase awareness of the category.
The Chilled 100 Spirits Awards scoring system allows the opportunity to earn the following medals: Platinum, Double Gold, Gold, and Silver. Platinum is the highest recommendation from our Chilled Spirits Awards judging panel which closely follows the Bartenders Seal of Approval, a prestigious honor awarded to brands that earn the trust and admiration of the industry’s top mixologists. It symbolizes a skilled bartender’s full support and recommendation as a must-use brand behind today’s bars. Our Emblems of Excellence take bartender recommendations a step further by using Breakout Brand, Creative Bottle Design, New Brand, Sustainable Brand, Innovative Brand, Artisanal Brand, Timeless Brand, and Woman Owned Brand categories to establish a brand’s best uses.
IDAC achievements for Calvados during the Chilled 100 Spirits Awards show its dominance in the spirits industry. They earned 56 platinum medals, 20 double gold, six Bartender’s Seal of Approval, two Sustainable Brand emblems, one New Brand emblem, and one Timeless Brand emblem. Its achievements at the Chilled 100 Spirits Awards are truly inspiring. By earning a remarkable collection of medals and emblems, IDAC demonstrated the quality and range of products and the relevance of Calvados in the ever-growing and highly innovative spirits industry.
IMPORTED BY 375 PARK AVENUE SPIRITS, NEW ORLEANS, LA. PLEASE DRINK RESPONSIBLY.
Two Centuries ofElevating Cocktails
ANGOSTURA ANNIVERSARY LIMITED EDITION BITTERS SHINE IN THE CLASSICS
For 200 years, Angostura bitters has been the secret ingredient behind some of the world’s most iconic cocktails. With its recently debuted Anniversary Limited Edition bitters, bartenders are joining in on the celebration by creating a versatile range of cocktails. Bartenders are raving about Angostura’s latest expression, praising its ability to inspire innovation and elevate classic cocktails to new heights.
Combine all ingredients in a mixing glass, stir for 20 seconds, strain into a rocks glass with a large clear 2x2 cube. Express a lemon peel. Garnish with flamed orange coin.
Combine ingredients and stir over ice in a chilled coupe. Top with champagne. Garnish with brandied cherries.
SHAKING AND STIRRING LAUNCHES
JURA 14-YEAR-OLD AMERICAN RYE CASK
The vibrant community spirit of Jura—a close-knit tiny island of around 212 individuals will always offer a warm welcome. Matured in American white oak ex-bourbon and hand selected American Rye barrels, the casks deliver depth and complexity to the 14-year-old single malt with layers of spice, aromatic herbs, and floral notes.
JURA WINTER WARMER
INGREDIENTS
5 ½ oz. Jura 14 (1 ¼ oz. per serve)
1 ¼ oz. honey
1 oz. lemon juice
8 oz. cloudy apple juice
PREPARATION
Heat up all ingredients except the whisky in a pot (a slow cooker works nicely). To serve, add whisky into your glass and pour in your hot punch. Garnish with a clove studded orange wedge. Garnish with cinnamon stick, star anise, clove, lemon peel, orange wedges.
BOXERGRAIL FOUNDER’S COLLECTION
Rabbit Hole Distillery has launched Boxergrail Founder’s Collection, an exclusive 8-year-old rye whiskey bottled at cask strength. This limited release builds on the success of its 6-year predecessor, offering a richer, more complex interpretation of the brand’s award-winning Boxergrail Kentucky Straight Rye Whiskey. Aged in wood-fired, toasted, and charred American Oak barrels, the whiskey showcases bold flavors and a deep, rich character. Only 1,200 bottles are available for purchase.
NEAT OR ON THE ROCKS
INGREDIENTS
1 ½ oz. Boxergrail Founder’s Collection Ice (optional)
PREPARATION
Combine ingredients in a rocks glass. Stir.
BROTHER’S
BOND 7-YEAR-OLD BOTTLED IN BOND
Brother’s Bond Bottled in Bond Straight Bourbon Whiskey is the brand’s first high-rye, three-grain bourbon mash made with 51% corn, 39% rye, and 10% malted rye. The complex, rich, and balanced bourbon is full of character and offers a delightful sipping experience. Aged for seven years and bottled at 100 proof.
NEAT OR ON THE ROCKS
INGREDIENTS
1 ½ oz. Brother’s Bond 7-Year-Old Ice (optional)
PREPARATION
Combine ingredients in a rocks glass. Stir.
MARY DOWLING WHISKEY CO. WINTER WHEAT BOURBON
Winter Wheat is the third addition to the brand’s premier whiskey lineup, which pays homage to Mary Dowling’s trailblazing spirit and enduring impact on bourbon craftsmanship—a legacy long obscured by the mists of time.
WINTER WHEAT WHISKEY SOUR
INGREDIENTS
2 oz. MD Whiskey Wheat
¾ oz. lemon juice
½ oz. simple syrup
Angostura bitters
Egg white (optional)
PREPARATION
Add bourbon, lemon juice, and simple syrup to a shaker with ice. Shake and the strain into a rocks glass over fresh ice, or into a coupe with ice. Garnish with 3-4 drops of angostura bitters and lemon peel.
ANGEL’S ENVY
Angel’s Envy 13th annual Cask Strength Kentucky Straight Bourbon Whiskey Finished in Port Wine Barrels. This year's release offers a new spin on the traditional annual release as Master Distiller Owen Martin blended Tawny Port barrels with the trademark Ruby Port, crafting a rich and complex profile that honors the Cask Strength tradition.
NEAT OR ON THE ROCKS
INGREDIENTS
1 ½ oz. Angel’s Envy 13th Annual Cask Strength Ice (optional)
PREPARATION
Combine ingredients over large ice cube in rocks glass. Stir.
MIONETTO APERITIVO ALCOHOL FREE
Revolutionizing the Spritz, Mionetto, the world’s favorite Prosecco, announces Aperitivo Alcohol Free, its first-ever entry into the nonalcoholic aperitivo category using an authentically Italian recipe. Crafted specifically for preparing a Spritz cocktail, it provides consumers with the option of a zero-proof version.
MIONETTO SPRITZ ZERO
INGREDIENTS
1 part Mionetto Aperitivo Alcohol Free
2 parts Mionetto Alcohol-Removed Sparkling Wine*
PREPARATION
Add ice to a wine goblet. Combine aperitivo and sparkling wine. Garnish with an orange slice or an orange twist. *For a low-proof version, Mionetto Prosecco can be substituted.
Cheers to new beginnings! Out with the old and in with the new, as they say. We couldn’t agree more. It’s a new year, and here at Chilled, we’re excited for all the developments happening behind the bar. The year ahead promises elevated experiences with mixology evolving in inspiring ways. We are thrilled about the latest innovations, creativity, and artistry in the world of bartending and spirits.
We wrap up a year of Chilled with a look back at Chilled 100 ELEVATE, 2024. We have raised the bar by celebrating the craft and culture that defines our industry through educational master classes, workshops, and tasting dinners. As our hundreds of participating bartenders put it, Chilled 100 ELEVATE is not just an event; it’s a movement. Through ELEVATE,
we nod to those who shape our future and inspire the new and next with every pour.
In this issue, we also honor the passion, dedication and artistry that goes into crafting drinks using quality spirits. Our Chilled 100 Spirits Awards recognizes brands that are pushing boundaries and reaching excellence. The Chilled 100 Spirits Awards set the standard for what is possible in our industry, and we can’t wait to see the lineup of winners this year!
Talking about the future of excellence, our cover talent, Eiza González, and Casa Azul Organic Tequila are taking the industry to the next level. Together, they remind us that tequila is all about one special thing: celebration. Cheers to the celebration of change!
Celebrating life, one sip at a time
EIZA GONZÁLEZ AND CASA AZUL ORGANIC TEQUILA JOIN FORCES TO CELEBRATE AUTHENTICITY, HERITAGE, AND COMMITMENT TO QUALITY
By Victoria CeCe
Eiza González and Casa Azul Organic Tequila are two Mexican talents—one on screen and one at the bar. Together, they remind us that tequila is all about one special thing: celebration.
It wasn’t long before the actress and premium tequila brand found each other. González had long been curious about a tequila partnership, an evocative way to honor roots with a spirit that encapsulates Mexican culture’s celebratory nature. But she wasn’t about to partner with just anyone.
It’s natural to wonder—what made González fall so nerdily in love with tequila? Her culture is a natural explanation. Still, we wanted to know how her life as a professional actress aligns with producing tequila.
“In acting and music, there’s a focus on evoking emotions and telling stories that resonate with audiences. Similarly, Casa Azul coveys the narrative of authenticity and cultural heritage through its tequila. Every bottle reflects the rich traditions of Mexico, just as a song or performance captures the essence of a story or emotion,” says González.
“ “
I’m very selective about the brands I collaborate with, and it’s important that they reflect my values and identity. As a proud Latina woman, aligning with brands that reflect my heritage and lifestyle is important.
— EIZA GONZÁLEZ
There’s no doubt that tequila can make us feel emotions. It’s the go-to celebratory spirit, whether as a shot or in a good Margarita. No matter what, we’re together when we’re sipping it, and González wants us never to forget that.
“Ultimately, both my creative pursuits and my work with Casa Azul aim to bring people together, fostering moments of joy and connection and creating memorable experiences that resonate with people on a deeper level,” says González.
Let’s raise a glass to this moment, new partnerships, and all the authentic Casa Azul tequila yet to come.
Multiple tequila companies approached González. Still, she kept her cards to herself. She waited for the right opportunity to work with a tequila producer whose quality standards met hers.
When Casa Azul entered the picture, the ah-ha! moment happened. “It was a no-brainer for me to partner with Casa Azul as it aligns so closely with what I believe in—authenticity, heritage, and a commitment to quality,” says González.
González is no stranger to tequila. She has a deep admiration for the spirit and all that it stands for— celebration, artisanry, and Mexico’s incomparable terroir. Yet more, González is genuinely interested in the tequila-making process and knows well what it takes to distill a quality spirit.
Each bottle starts from the soil. “Casa Azul ensures its tequila is organic throughout the entire process, bringing you a true ground-to-glass experience,” says González.
This means no synthetic fertilizers, pesticides, or GMOs are used to harvest agave plants. However, González knows this isn’t where the tequila quality control ends.
“One of the most important aspects of this tequila-making process is using natural, open-top fermentation with wild yeasts. This method is deeply rooted in tradition and allows the wild yeasts naturally present in the environment to ferment the agave. This approach creates a more complex flavor,” shares González.
Connecting with Casa Azul Organic Tequila and Eiza
What initially drew you to partner with Casa Azul?
Their dedication to honoring Mexican culture. Casa Azul is built on the rich tradition and craftsmanship of Jalisco, Mexico, where 100% blue agave is grown on a single estate. Casa Azul ensures their tequila is organic throughout the process, bringing you a true ground-to-glass experience. This approach is crucial for creating the highest-quality tequila, resulting in a taste, aroma, and character that truly stands out. The brand’s attention to detail and unwavering commitment to quality resonates deeply with me, making this partnership a perfect fit.
How does your Mexican heritage influence your appreciation for tequila, and how does Casa Azul reflect that cultural connection?
My Mexican heritage plays a huge role in my appreciation for tequila. Tequila has always been a symbol of celebration and connection for me, whether shared during family gatherings or used to toast life's important moments.
By prioritizing authenticity, Casa Azul reflects the rich heritage of tequila and celebrates the artistry that goes into creating tequila. It truly represents what makes Mexican culture so vibrant, and I’m proud to share it with others.
What makes Casa Azul Tequila unique?
Casa Azul Organic Tequila is unique compared to other brands because it is certified organic and additivefree. Many other tequilas follow a similar distillation process. Still, Casa Azul comes from agave plants cultivated and harvested using sustainable methods and are never exposed to synthetic fertilizers, pesticides, or genetically modified organisms. This commitment to purity results in a distinct, clean flavor profile showcasing the agave’s true essence. Many
alternatives rely on artificial additives, whereas Casa Azul offers a pure, authentic tequila experience.
What’s your favorite way to enjoy Casa Azul?
One of the favorite ways to enjoy Casa Azul is by savoring its smoothness on the rocks, allowing the rich flavors to shine through. However, Casa Azul is incredibly versatile and shines in various cocktails, making it perfect for any occasion. Whether sipping a classic or experimenting with new mixes, Casa Azul offers endless possibilities, making it a delightful addition to any gathering or celebration.
Tequila is often seen as a spirit for celebration. How does Casa Azul align with your philosophy toward enjoying life?
For me, enjoying life is also about savoring the little things, and Casa Azul encourages this. Whether raising a glass to toast a special moment or simply enjoying after a long day, Casa Azul serves as a reminder that life is meant to be celebrated, one sip at a time. Casa Azul embodies the Spirit of Salud.
What are your hopes for Casa Azul in the future?
I envision Casa Azul becoming a global symbol of authentic, high-quality tequila that continues to honor Mexican tradition. As more people discover the brand, I hope they come to appreciate the craftsmanship behind each bottle and recognize the unique care that goes into its production. I wish Casa Azul will make a further impact on the tequila world by continuing to set a standard for purity. In an industry where many brands rely on additives or shortcuts, Casa Azul stands out by staying true to tradition and producing organic, additive-free tequila. This commitment to quality inspires more appreciation for genuine tequila and encourages consumers to seek out authentic experiences.
Sip to a
By Victoria CeCe
Meet Lorna Scott, the trailblazer behind Inverroche Gin—a liquid mosaic of South Africa’s unique Fynbos terroir.
“Inverroche was born on our kitchen table in Stilbaai, where mini meg, our 1.7L copper pot still, sat diligently and patiently for three years, exploring the 9500 Indigenous botanicals (fynbos) to create our beautiful, uniquely South African core range of gins,” says Scott.
Fynbos is a plant community native to South Africa, particularly in Scott’s town of Stillbaai, where it is home to a variety of rare and captivating botanicals. Through Inverroche, Scott captures the essence of Fynbos, offering the world a taste of this majestic terroir while protecting its biodiversity—all without ever having worked in distilling before.
“In a male-dominated industry at the time, with no relevant qualifications or experience, no one would take me seriously. The only tools at my disposal were the local library and with the internet in its infancy, it was through reading and experimentation on my baby pot still that I learned what I needed to know,” says Scott.
Her first idea was a perfume. But after much experimenting, she knew a spirit brand would better capture Mother Earth’s gifts, which have defined South Africa for thousands of years.
“Inverroche is a hand-crafted, authentic African luxury spirit produced with the local Indigenous species of plants called fynbos, which gives it unique color and flavor profiles that you won’t find in any other gin in the world,” says Scott.
Better Future
FOR LORNA SCOTT, INVERROCHE GIN IS AN ODE TO MOTHER EARTH AND A GATEWAY TO A SUSTAINABLE FUTURE
“Inverroche is inspired by nature; when you take from it, you need to give back.” For Scott, this means empowering the community of plants and people.
“We harvest some of the botanicals at our own Blombos nursery in Stilbaai, and we use an alien species of wood called Rooikrans that hinders the growth of fynbos, as the wood we burn to heat our pot still. This gives fynbos a better chance of survival. All this wood is sourced from the local community providing them with an income,” shares Scott.
Inverroche’s bottles are as locally sourced as their team, which is predominantly female and hired from local communities.
Naturally, the excitement of Inverroche doesn’t stop with its story. Scott ensures that the vibrant energy of South Africa translates seamlessly behind the bar.
All Inveroche gin is made using the one-shot method, meaning the botanicals are bold and alive while the gin remains silky to sip.
“We even have a gin for each preferred flavor profile, with our classic being a London dry style gin which is crispy and zesty; our Verdant being more on the soft and floral profile and our Amber being our whisky-inspired style gin which has a rich and aromatic profile.”
No matter which bottle you pick, each pour of Inverroche is a dose of luxury and perseverance Scott’s wealth of knowledge, from botanicals to distillation, reminds us that we can achieve our dreams and, moreover, find ways just outside our front doors to envision a better future—and sip it, too.
Exploring the ARDRAY DEPTHS
of
A RECAP OF CHILLED 100 EVENTS IN NYC AND LA
The Chilled 100 chapters in New York City and Los Angeles had the unique opportunity to delve into the world of Ardray, a new blended Scotch from Beam Suntory, through a series of educational luncheons. Though united by their focus on Ardray, these events showcased the distinctive culture and approach of each city, providing a rich tapestry of experiences for attendees.
By Wendy Hodges
IN NEW YORK CITY, CRYSTAL CHASSE SPEARHEADED THE EVENTS, leading sessions at Bird in Hand in Harlem and Bar Belly on the Lower East Side. These gatherings were a sensory exploration, emphasizing the diverse aromas and flavors of Ardray and its compatibility with various cuisines. At Bar Belly, seafood took center stage as participants explored how the scotch elevated these oceanic flavors. Meanwhile, Bird in Hand offered a delectable journey through pairings with meats and cheeses, highlighting Ardray's versatility and depth.
In Los Angeles, Rich Varga led a themed event that offered participants a unique and enriching experience. The first session, hosted at Accomplice, divided attendees into two groups, each experiencing distinct aspects of the craft. One group delved into the art of cocktail creation with Ramsey Musk, who shared his innovative approach to crafting award-winning Scotch cocktails. Rich welcomed everyone and guided them through the origins of Ardray, a distinctive collaboration between Japanese and Scottish blending teams. This session included a deep dive into the "building blocks" of the blend, allowing participants to deconstruct and appreciate the individual elements, such as ex-bourbon, sherry, and peated micro blends, that contribute to the final masterpiece.
Meanwhile, the second session at Thunderbolt in Echo Park introduced a fresh perspective by focusing on the significance of water and ice in perfecting a Scotch pour. Special guest Gordon Bellaver from Penny Pound Ice joined Varga to highlight these essential components. Participants received unique strainers and ice molds, encouraging them to hone their skills at home. Bellaver emphasized the concept of "cooking with ice," illustrating how various methods of ice use can enhance the cocktail-making process, akin to selecting the best culinary technique for a dish. This approach inspired attendees to consider how dilution and ice melt rate can influence the final cocktail experience.
Across both cities, a central highlight was unveiling the "Off the Rocks" signature serve, recommended by Ardray ambassadors to unlock the whisky's complex flavors. Attendees learned the art of the Ardray Perfect Pour, with techniques designed to enhance the tasting experience as the chilled whisky gradually warmed.
A creative twist came with a cocktail competition, inviting participants to craft their own Ardray cocktails or pairings, sparking innovation and community engagement. Social media buzzed with entries tagged under #ArdrayChilled, showcasing the diverse and imaginative creations inspired by these events.
Overall, the Chilled 100 events in NYC and LA were a testament to Ardray’s rich potential. Attendees left with a deeper appreciation of its nuances and a sense of community among Scotch enthusiasts.
Chopin Vodka and The Chilled 100 Create Masterpieces
Experience the art of crafting the perfect vodka cocktail with our Chilled 100 Bartenders as they showcase their creativity using Chopin Vodka. Revered for its unparalleled quality and smoothness, Chopin is the ultimate spirit for these masterful creations. For full recipe and cocktail inspiration, visit chilledmagazine.com.
Ad Astra | Crafted by Michael Cortez @thatkid_michael
INGREDIENTS
1 ½ oz. Chopin Potato Vodka
¾ oz. fresh lemon juice
½ oz. simple syrup
¼ oz. concentrated ube
2 drops coconut extract
3 oz sparkling water
Lotus root dyed in ube and sprayed with gold luster dust
PREPARATION
In a shaker, add your coconut extract, lemon juice, simple, and Chopin Potato Vodka. Shake ingredients with block ice and strain into a Collins glass. Top the glass with sparkling water leaving enough room to float the ube on top. Garnish with gold striped lotus root.
She’s a Ti-Ni Filthy
Crafted by Nicole Cooke @vodkagirlatx
INGREDIENTS
2-3 oz. Chopin Rye Vodka
¼ oz. Vermouth
1 oz. olive brine
PREPARATION
Rinse tiny Martini glass with .25 oz Vermouth and 1 oz. olive brine (for that extra dirty pop), pour chilled Chopin Rye Vodka and garnish with a pickle stuffed olive. Garnish with filthy mini gerkin stuffed olive.
THE Floridian
Crafted by Teagan Melucci @Teagan._.isabella
INGREDIENTS
2 oz. Chopin Rye Vodka
1 egg white
1 muddled strawberry
¾ oz. fresh lemon juice
1 oz. simple syrup
PREPARATION
Muddle strawberry, add all ingredients to the tin and dry shake. Add ice and shake again until chilled. Double strain over fresh ice in a rocks glass. Garnish with strawberry slices and a basil leaf.
Summer Siren
Crafted by Chanta Hunter @thecocktailnymph
INGREDIENTS
1 ¾ oz. Chopin Wheat Vodka
1 oz. Elderflower Liqueur
1 ¼ oz. Yuzu soda
¾ oz. chamomile syrup*
¼ oz. lemon juice
PREPARATION
Add Chopin, elderflower liqueur, lemon juice, and chamomile syrup in a shaker with ice. Shake and strain over ice. Top with yuzu soda in sexy rocks glass topped with edible chamomile leaves. *Chamomile Syrup: Create a 1:1 simple syrup and steep with dried chamomile flowers. Once cooled, strain out flowers and store in refrigerator for up to 2 weeks.
Enchanted Garden
Crafted by Arleta Taylor
INGREDIENTS
2 oz. Chopin Vodka
4 oz. beetroot borscht
4 generous dashes of peppered Worcestershire sauce
½ -1 oz. of pickle juice by Uncle Gianni's Wedge of lemon juice (optional) Salt and pepper (optional)
PREPARATION
Shake all ingredients with ice if served chilled into a coupe glass. or dry shake if served at room temperature. Garnish with a green olive stuffed with goat cheese and slice of marinated beet. Served with a small charcuterie board (optional).
Avant-gARden
Crafted by Greta Buccellato @GretaBuccellato
INGREDIENTS
2 oz. Chopin Potato Vodka
¾ oz. Botanika Angelica
Orange Liqueur
¼ oz. Botanika Angelica
Elderflower Liqueur
1 oz. Supasawa
1 oz. cranberry
Wildflowers Coded Connections
Augmented Reality Token
PREPARATION
Combine all ingredients with ice. Shake and strain over a large rock. Garnish your cocktail with local wildflowers and a digital butterfly.
The Outerlands
Crafted by Samuel Fuller @samfuller20
INGREDIENTS
1 ½ oz. Chopin Rye Vodka
½ oz. Campari
¼ oz. Oloroso Sherry
1 oz. cranberry shiso cordial* Club soda
PREPARATION
Add Chopin Rye Vodka, Campari, Oloroso Sherry, and cordial to a highball glass over ice, give a quick stir to combine. Top with club soda and garnish with a lemon peel.
*Cordial: Add 250g White Sugar, 240g Cranberry Juice, 25g Citric Acid, 5 Shiso Leaves, 3 Lime Leaves to a blender, blend until sugar and citric acid are dissolved. Strain.
Hot Potato
Crafted by Adriel Deayon
@freespiritwildheart45 @smilebartending
INGREDIENTS
2 oz. Chopin Potato Vodka
½ oz. Cointreau
1 ½ oz. sweet potato syrup*
1 oz. lemon juice
1 egg white
3-4 dashes Scrappy’s firewater
PREPARATION
Add ingredients to a shaking tin and dry shake for 10-15 seconds. Add ice to shaking tin and shake for an additional 10-12 seconds or until the shaker is very cold. Strain into a chilled Nick & Nora glass or Coupe glass and top with edible Purple Orchid Blossom.
392 Hemi
Crafted by Linda Faber
@Scatbrat_392 @babiebluz
INGREDIENTS
1 ½ oz. Chopin Potato Vodka
2 oz. prosecco
½ oz. strawberry puree
1 oz. Blue Curaçao
2 strawberries
1 slice watermelon
PREPARATION
In a shaker, first muddle strawberries and watermelon. Add vodka, puree, Blue Curaçao, and ice. Shake and double strain into chilled Martini glass. Garnish with sliced strawberry and watermelon.
Amber Honey California Lemonade
Crafted by Randee Moreira @Randee.pants
INGREDIENTS
1 oz. Bartender’s Choice Chopin Vodka
1 oz. Amber agave
1 oz. Central California Honey
1 oz. fresh lemon juice
PREPARATION
All ingredients are added to a shaker and over ice, shaken vigorously, strained, and poured into a glass over ice rimmed with honey and garnished with raw sugar.
Redefined Spirit A
By Michael Tulipan BACAN GUARO REVITALIZES THE IMAGE OF AGUARDIENTE
Launched in the United States in July 2024, Bacan Guaro is revitalizing the image of aguardiente with a modern, elevated take on a traditional spirit little known outside of South America. This vegan and kosher spirit made with organic ingredients also embodies the spirit of hospitality and inclusivity.
Over the years, Bacan Guaro Co-Founder Ricardo March traveled frequently to his wife’s native Colombia and came to realize the potential of the country’s most popular spirit. Guaro, as aguardiente is commonly known there, is woven into Colombian society as a sign of hospitality and celebration.
“Drawing on my experience in wine and spirits, I saw a unique opportunity to introduce aguardiente to a broader audience beyond the Hispanic community,” he says. “In Colombia, it's a spirit that unites people; my goal is to share that same joy with the world, reimagined in a more elevated and refined way.”
To create a perfectly smooth spirit for sipping and cocktails, the team started with a sugarcane base and dedication to organic ingredients. Bacan is Colombia’s only 100% aguardiente crafted with organic, firstpress sugarcane rather than the more commonly used molasses, organic Spanish star anise, and water. Using organic, first-press sugarcane yields a more elegant base spirit. The organic Spanish star anise used instead of anise seed imparts a more subtle, refined character that adds nuance to the aromatics and palate.
Produced in small batches under 1,000 liters and five times distilled, Bacan has no sugar or other additives. Kosher certification further ensures the highest quality control since it requires dedicated tanks and pipes exclusively used for its own production, while also expanding the brand’s inclusiveness.
Bacan comes in two different strengths, 24% and 29% ABV, with notable differences between them. Bacan 24’s aroma blends sweet anise and a subtle hint of citrus. The spirit possesses a silky smoothness with black licorice and delicate herbal and floral layers, followed by lingering spice. Bacan 29 offers notes of anise, black pepper, and rosemary. The anise continues to the palate, complemented by soft notes of citrus and ginger with a clean, refreshing finish.
With Bacan, March is eager to change preconceptions of aguardiente, which is mostly known as something to be consumed as shots, if it is known at all. In comparison to other brands, which tend to be sweet and overly anise-flavored, Bacan Guaro has been designed for sipping or to complement a wide range of flavors and ingredients in cocktails, including citrus and tropical fruits, as well as herbs like basil and mint.
Though only recently introduced to the American market, the spirit has won awards, including Double Gold and the Innovation Award at the SIP Awards along with Platinum and Best in Category at the 2023 Ascot Awards, and Gold Medals in both the 2024 SFWSC and NYWSC. With its high quality and versatility, Bacan is poised to define and elevate the aguardiente category for American consumers finally.
What I admire most about bartender culture is their relentless pursuit of the new, innovative, and redefined. Bacan fits perfectly into this mindset, as it represents a modern twist on tradition while shifting the perception of the aguardiente category.
— BACAN GUARO CO-FOUNDER RICARDO MARCH
SHATTERING PRECONCEPTIONS
WEBER RANCH VODKA AIMS TO REVITALIZE THE CATEGORY FOR A NEW GENERATION OF SPIRITS DRINKERS
By Michael Tulipan
Born in Jalisco, Mexico, and crafted in Texas, Weber Ranch 1902 Vodka showcases the versatility that vodka gains when it is distilled from 100% Blue Weber Agave. With the launch earlier this year, the brand’s owners aim to shatter preconceptions about what vodka can be and revitalize the category for a new generation of adventurous drinkers.
“Vodka is the largest spirits category in the United States, but let’s be honest, it’s been a long time since there was any meaningful innovation or true disruption in this space. That was the idea and the inspiration behind developing this product.
— ANTONIO RODRIGUEZ, MASTER DISTILLER AND SENIOR VICE PRESIDENT OF PRODUCTION
“
While traditional vodkas from wheat, corn, and potato can be produced in only a few months, using Blue Weber Agave requires a much longer time commitment since the plant matures slowly for up to seven years. Once they achieve peak ripeness, the agave is hand-selected and distilled in Jalisco. Once the distillate arrives at the Weber Ranch Distillery in Muenster, Texas, it is combined with water from the local Trinity Aquifer, then further distilled in bespoke copper pot and column stills, filtered, and bottled. The resulting vodka is 100% gluten, carb, and additive free.
Rodriguez believes that agave is a higher-quality base ingredient for vodka due to its age. “It imparts a natural sweetness to our vodka, without any vegetal notes, and creates a silky and smooth mouthfeel without any aftertaste or bite,” he says. The company’s goal is to introduce more consumers to agave spirits, especially those who don’t drink tequila or find it too intense.
A Jalisco native, Rodriguez brings over twenty years of experience to the project. As Production Director at Patrón Tequila in Mexico, he managed a team of 1,500. He led brand education for the Patrón portfolio in the
United States, which gave him a good foundation to launch Weber Ranch 1902 Vodka. “We spend a good deal of time and effort educating people about what it is and why they should try it,” he says. “The good news for us is that as soon as people taste Weber Ranch, they quickly understand why this is such a superior quality spirit.”
Each bottle is embossed with “F.A.C. Weber 1902,” a nod to the French Botanist Frédéric Albert Constantin Weber, who first cataloged the species of agave that bears his name during an expedition to Mexico in 1902.
Though only recently launched, the vodka is already distributed in much of the United States, with plans to finalize full national distribution in early 2025. Thanks to its smooth and clean flavor profile, the vodka was recently awarded a Double Gold medal at the Tasting Alliance’s 2024 New York World Spirits Competition. The world of vodka is never going to be the same again.
RECIPES
CREATED BY BEVERAGE CONSULTANT SCOTT BAIRD FOR STARLITE, SAN FRANCISCO, ATOP THE BEACON GRAND HOTEL IN UNION SQUARE. INSPIRED BY THE CITY’S ICONS—GOLD, FOG, CABLE CARS, AND MORE—THE COCKTAILS AT STARLITE ARE PLAYFUL YET HIGHLY CRAFTED AND FULL OF WIT.
BRANDY ALEXANDER
INGREDIENTS
¾ oz. XO Cognac infused with toasted walnuts
¾ oz. St. George Pear Brandy
¾ oz. White Crème de Cacao
¼ oz. Tempus Fugit Crème de Cacao
.125 oz. Allspice dram
2 oz heavy cream
PREPARATION
Build in a Coupetini, top with grated nutmeg.
STRAWBERRY GRASSHOPPER
INGREDIENTS
Strawberry Grasshopper Batch:
180g White Crème de Cacao
180g Crème de Menthe
25g Don Q Reserva
25g Pere Labat 59
25g Crème de Cacao
125g strawberry puree without added sugar
10g Bordiga Red Bitter
85g lemon
170g milk
PREPARATION
Pour 3 oz. batch into nude double rocks glass and gently add the cube. Stir the large ice cube in the glass gently to start dilution and chill. Garnish with mint floret set into a hole drilled in the center of the cube.
CABLE CAR REDUX
INGREDIENTS
2 oz. Don Q 7
1 oz. Mommenpop Blood Orange
¾ oz. lemon juice
¾ oz. Chinese 5 spice syrup*
PREPARATION
Add all ingredients to a shaker tin. Remove burgundy globe glass from fridge and apply the rim. Rim with sugar, gold, Mexican cinnamon. Add ice to the shaker, shake medium hard and then double strain into the rimmed glass. Serve with fresh fog poured tableside. Karl the Fog: 1 quart water, 5 drops Redwood essence, 2 drops Cyprus, 1 drop Bay, 1 drop Scotch Pine in a carafe with dry ice poured over the drink tableside. Garnish with orange twist, discard. Garnish 2: Castor sugar, gold dust, finely ground Mexican cinnamon.
*Chinese 5: Bring 1000g water to boil, add 5g star anise, 5g Szechuan peppercorn, 5g fennel, 5g cloves, 20g Mexican cinnamon, turn down heat to low and simmer covered for five minutes. Add 2000g sugar; stir to incorporate. Cover and allow to cool. Strain.
TULIP MARTINI
INGREDIENTS
1 oz. Ford’s Gin
1 oz. Mommenpop Kumquat ¼ oz. Apologue Persimmon Liqueur ¼ oz. Brucato Orchard Amaro Orange zest—discard
PREPARATION
Pour ingredients into a stirring beaker. Add ice. Stir to proper dilution and to achieve proper temperature. Zest over ISA International tulip glass and discard. Strain into glass.
JA RULE
ICONIC RAPPER JA RULE, COFOUNDER OF THE HONEY BOTANICAL WHISKEY AMBER & OPAL, IS CURRENTLY WORKING ON NELLY’S WHERE THE PARTY AT TOUR, DROPPING A NEW ALBUM, AND LAUNCHING ICONN NETWORK, A HUB FOR CREATIVITY, STORYTELLING, AND INNOVATION. HIS BLACK-OWNED WHISKEY BLENDS MARYLAND STRAIGHT RYE WHISKEY— AGED TWO YEARS IN MEDIUMCHARRED OAK BARRELS— WITH FLAVORS LIKE ORANGE BLOSSOM HONEY, SMOKY BLACK TEA, AND SPICED NOTES.
Photo by Phillip Faraone
FAVORITE DRINK.
My favorite drink is the Amber Rush.
HOME BAR.
My home bar is well-stocked with all the essentials like Casa Azul Tequila and, of course, Amber & Opal Whiskey. We have all the popular favorites, just like a real bar. I also have some aged products securely stored underneath in the secret stash.
FAVORITE BARS.
Drai’s and Eleven nightclubs.
BARTENDING PAST.
I bartend every weekend! I enjoy preparing drinks at home. Recently, I created a new cocktail called a Whisquito—my version of the traditional Puerto Rican Coquito. I swapped out the rum for my delicious Amber & Opal Whiskey.
