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CONTENTS

V4-ISSUE 3

Captain Morgan Battle of the Bite

The Captain’s best tasting bite is revealed.

features

The Spirits of Mexico

Straight from south of the border, tequila has evolved.

The Power of Pisco

From Peru to you, savor the unique flavor of Pisco.

The latest in marketing mania that keeps us begging for more

Tequila’s latest and greatest

Every day is Cinco de Mayo.

What can they possibly mix up next?

Modern Day Marketing Mix

Spotlight Altitude with Attitude

The Hangar One blimp tour gains national attention.

Now We’re Drinking Tequila

Cervezas Mexicanas

Experiment with rich culture while upping your daily fruit intake.

CHILLED MAGAZINE

Spotlight Cvi.Che 105

Miami’s Pisco Palace

Sangria by the Glass

Infusion Profusion

CONTENTS

V4-ISSUE 3 VOLUME 4 - ISSUE 3

departments

EDITOR IN CHIEF Gina Farrell MANAGING EDITOR Anthony Graziano

editor’s note

Guest editor. 6 A message from Dori Bryant.

EXECUTIVE EDITOR Kevin Hamill ART DEPARTMENT Juan Mont - Designer DEPUTY EDITORS Rebecca Kelly, James Sordahl, Richard Fri

bottoms up

Doing it fluid. 8 Cool products we like 10 Tequilla’s Coolest Bottles 12 How to Infuse

EDITORIAL STAFF Tori Phelps, Donna Hoke, Lynda Calimano, Anthony Caporale James Barraclough, Aimee Lamoureux

the locals

CONTRIBUTORS Dori Bryant, Shawn Soole, Paul Artrip, Liquid Assets, Rob V. Burr, Karen Tina Harrison, cities2night.com, travelsquire.com

Knowledge is power. 14 Destination - San Francisco The place to be. 18 Brand Owner Profile Martin Miller 20 Brand Ambassador for MilagroGaston Martinez 22 Featured Mixologist Tommy Merolla 24 Bartender Submissions 28 Master Distiller for Patron Francisco Alcarez 30 PR Director Profile James Curich

PHOTOGRAPHERS Cover: Courtesy Diageo Neil Nakahara Tommy Vassiliou Jason Norden Lauren Silva Images: Shutterstock.com

40 44

What’s new and noteworthy for the trade. 16 Behind the Tiki Bar 32 Hot Latinas 44 Can Can Liquors 46 Shaking and Stirring - Launches 76 Low Cal Cocktails 78 Food Pairing 80 Last Call- Liquid Library

ADVERTISING ASSISTANTS Lauren Golin Edmund Gezelter SUBSCRIPTIONS TO SUBSCRIBE TO CHILLED MAGAZINE (PRINT OR DIGITAL EDITION AVAILABLE ON YOUR PC, TABLET AND SMART PHONE VIA ZINIO.COM) LOG ON TO CHILLEDMAGAZINE.COM LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. INTERNATIONAL NEWSSTAND DISTRIBUTION RCS Rider Circulation Services, INC.

advanced mixology

ASSOCIATE PUBLISHER Thom Meintel ADVERTISING COORDINATOR Kristen Caggiano

in the mix

Mixing up new ideas & techniques. 34 Tricks of the Trade - Floating 36 Screening Spirits - Into the Drink 38 Spirited Celebrities- Stanley Tucci 40 Raise Your Awareness Flower Frenzy 42 Drinks in History - The Zombie

PUBLISHER Jeff Greif

HOW TO REACH US INFO@CHILLEDMAGAZINE.COM

ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano CHILLED MAGAZINE Volume 4 - Issue 3 Copyright ©2011 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademark owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com

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The temptation of perfect Peruvian grapes first lures us to “Taste Heaven”

THIS IS OUR CINCO SMOOTH EXQUISITE HANDCRAFTED TASTEFUL But it’s the “good-grapes-gone-wild side” BRILLIANT that keeps us devoted disciples A LOT OF ATTENTION TO DETAIL GOES INTO THE MAKING OF CORZO® TEQUILA. STARTING WITH TWICE THE BLUE AGAVE OF OTHER TEQUILAS, WE THEN DOUBLE-MELLOW, TRIPLE-DISTILL AND ARTFULLY BLEND OUR TEQUILA USING A UNIQUE PROCESS KNOWN AS THE “HEART OF HEARTS.” THE RESULT IS THE FINEST, SMOOTHESTTASTING TEQUILA POSSIBLE.

TEQUILA The Deliciously Mischievous Side of Good GrapesREFINED. www.pisco.com for recipes or total enlightenment

DRINK RESPONSIBLY.

EDITORS NOTE

V4-ISSUE 3

GUEST EDITOR: DORI BRYANT Dori Bryant, has a career spanning 20 years in publishing with the past 15 years spent creating and hosting events and competitions such as the Spirits of Mexico, The International Rum Festival and VodkaFests with Gin. Dori’s Polished Palate has been hosting tasting events, educating consumers on all aspects of distilled spirits. The Polished Palate was honored as the first company in the U.S. to be sanctioned by the esteemed Academia Mexicana del Tequila which also awarded Dori the title of Tequilier Ambassadeur. “I am honored to be guest editor for this issue of Chilled, especially since it’s full of the ‘spirits of Mexico’. We hope everyone from coast to coast makes it to our annual Spirits of Mexico Festival in San Diego, California this September. This past year in March we also premiered in Las Vegas, concurrent with the Nightclub & Bar Show and we’ll be hosting the event in New York City this October. Guests attending the event can learn about the history and culture of each spirit, its impact on society, current trends, appropriate tasting techniques and, of course, sample each of the participating spirits. Hope to see you there!”

Dori Bryant

Dori Bryant is the president of Polished Palate and her spirited events help support the Sky Ranch Foundation which aids troubled youth. Dori is a member of their board and was inducted into their Hall of Fame in 2007. For additional information, please visit polishedpalate.com.

CHILLED MAGAZINE

The temptation of perfect Peruvian grapes first lures us to “Taste Heaven”

But it’s the “good-grapes-gone-wild side” that keeps us devoted disciples

The Deliciously Mischievous Side of Good Grapes www.pisco.com for recipes or total enlightenment

BOTTOMS UP!

COOL PRODUCTS

COOL PRODUCTS STUFF YOU NEED TO KNOW ABOUT

BACARDI ALL-IN-ONE SHAKER

Bacardi is changing the way you shake it. The new All-In-One Shaker allows you to muddle, shake and pour in one quick, simple step. Increase efficiency behind the bar by increasing the speed at which drinks can be made and served. Just one more way Bacardi is “advancing the cocktail.”

EVO DESIGN OLIVE BUOY

Waste not, look hot! Olive Buoy’s stay afloat on top of your drink while suspending your garnish on the inside. No need for wasteful toothpicks, plastic skewers, swords and the like. The Olive Buoy is reusable and eco-friendly and they look funky too.

WHIPPED LIGHTNING

Whip it, whip it good. Maple Grove products offers the world’s first alcohol-infused whipped cream. Tempt your inner Whipalogist with ten different flavors including German Chocolate, Tropical Passion, and Spiced Vanilla. Perfect for frozen cocktails, shots, coffee and add a tasty treat to your favorite desserts. No kids allowed!

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CHoCoHoLIC SHot

1 oz. Godiva Top with White Chocolate Raspberry Whipahol

EaSy HonEy

2 1/2 oz. Honey 2 oz. Vodka Top with Caramel Pecan Whipahol

BOTTOMS UP!

TEQUILA’S FINEST

COOL BOTTLES

IT’S NOT JUST ALL ABOUT THE TASTE

MILAGRO TEQUILA

Milagro Tequila is carefully aged from estate grown, hand-selected blue agave. The bottles are crafted from artisan glass and are “tall and proud instead of short and squat.” Each Select Barrel Reserve bottle is hand-blown crystal with a detailed glass agave plant that is unique to each bottle and numbered individually by Mexican artisans, creating tequila that celebrates modern day Mexico from start to finish. The word Milagro translates to the English word miracle. Probar el milagro!

1800 TEQUILA

1800 Tequila can pour you a shot. That’s cool. Hold the bottle upside down, allow the shot top to fill up, turn the bottle right side up and carefully pull off the top. Pour into a shot glass and enjoy a perfect shot. Pretty simple. The tequila also produces limited edition bottles designed by 1800 “Essential Artists” from around the globe. These are some of the coolest tequila bottles ever created. The latest six designs feature unique interpretations of the Luchadores – professional Mexican Wrestlers.

CORZO TEQUILA

Luxurious tequila Corzo is packaged very differently than most conventional tequila bottles. French designer, Fabien Baron, who has fashioned many iconic fragrance bottles including Calvin Klein, created Corzo’s exquisite design. The angular bottles are very distinctive and totally gorgeous. Its waterfall mouth is a tribute to a famous fountain located in Los Cabos. Be sure to use a thin, high-waisted glass to sip this modern age elegant tequila to optimize its intense fragrance and premium taste. Smooth, delicate and clean just like the liquid inside.

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INTRODUCING THE NEWEST EXTENSION TO THE BEST-SELLING BACARDI® RUM FAMILY – THE SUBZERO THRILL THAT IS BACARDI® ARCTIC GRAPE™ FLAVORED RUM: THE FIRST SPIRIT TO COMBINE THE REFRESHING FLAVOR OF WHITE GRAPE AND THE TART TASTE OF ARCTIC BERRY. AFTER SEEING THE TOP-SELLING SUCCESS OF BACARDI® TORCHED CHERRY™ AND BACARDI® DRAGON BERRY™, ONE OF THE TOP 5 FLAVORS OF 20091, BACARDI® ARCTIC GRAPE™ IS SURE TO BREAK THE ICE IN THE RUM INDUSTRY IN 2011. 1BARTENDER STUDY FROM MSS ENJOY TOGETHER RESPONSIBLY. Bacardi.com ©2011 BACARDI AND THE BAT DEVICE ARE REGISTERED TRADEMARKS AND THE ARCTIC GRAPE DEVICE IS A TRADEMARK OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM SPECIALTY – 35% ALC. BY VOL. ALL OTHER MARKS ARE TRADEMARKS OR REGISTERED TRADEMARKS OF THEIR RESPECTIVE OWNERS.

BottoMs up!

HoW to

HOW TO MaKE aN INFUSION

Practiced by distillers for centuries, infusing is simply the practice of steeping or macerating a flavoring component into a neutral spirit and letting it sit for a period of time. The time it takes for the spirit to absorb the flavor is determined by the base product and environmental factors. When infusing, a good rule of thumb is to start with citrus fruits first, then add other fruits and vegetables. Be sure to constantly supervise your infusion or it may result in a mushy mess.

By Shawn Soole

Choose your ingredients

Build your infusion

Time your infusion

Wash ingredients thoroughly especially fruit or vegetables to insure they are free of pesticides and any impurities that might contaminate the final product. Berries such as blueberries, raspberries and blackberries should be left whole while strawberries should be thinly sliced. More fibrous fruits such as mango and pineapple should be chopped into small chunks. Use only the peel from citrus fruits. Flavors such as vanilla beans should be sliced lengthwise and herbs left on their stem. Fill the glass jar first with your flavors then top with your base spirit. Make sure the lid is tightened securely.

Infusion times vary so taste your mixture every few days until the taste is to your liking. If you want to deepen the flavor, as in liqueurs, add a little sugar and stir in to dissolve. After a while the infused ingredient will turn mushy. Strain your infusion, for added smoothness use a coffee strainer, and put in a bottle and refrigerate. Oh, yeah definitely eat the fruit and veggies!

1 3 4 2 While vodka is the most popular base for infusions, you can add flavor to any spirit. The choice of flavoring agents can go as far as your imagination takes it. Try orange infused tequila or a fig and cinnamon infused bourbon. The choice is yours.

Choose your jar

Tall or round glass jars with tightly fitting lids, preferably with pouring spouts, are best. If the jar will be displayed, pay attention to the presentation of your creation and be sure to date the infusion and have one person in charge of knowing when liquor was added and how long the fruit has been in the jar. The jar can also be refrigerated.

A MUST TRY

Bloody Mary infusion perfect for suMMer Quarter four fresh tomatoes and place into the infusion jar. Slice a jalapeno pepper. If you do not like so much heat, take out the seeds and the white rib inside for a lighter hot flavor. Add vodka, let steep for two weeks and then strain alcohol. Add some tomato juice, splash of Worcestershire, horseradish and celery stalk.

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ON tHE HOusE

Try watermelon, apple, grapefruit, mango or how about cucumber, mint, garlic, lavender, hot peppers, cinnamon sticks, ginger, horseradish or black pepper corns. You can even infuse with candy think candy canes or candy corns. Combine ingredients that match well in a cocktail or culinary dish.

tips from tito: Tito Beveridge of Tito’s Handmade Vodka Choose infusion ingredients wisely. Especially with citrus fruits, the cellulose causes bitterness so you must check the flavor after a day or two. Use only peels with very little pith (the white part of the fruit). Citrus flavor is in the oils from the peel not from the juice.

Fresh is best. When you make your own you know what you’re drinking. Using the freshest ingredients and the purest base spirit will produce the most impressive infusions.

With certain ingredients the longer an infusion moculates the better it will taste. An infusion will become richer and more complex as it sits, so place your infusion on a windowsill, give it a shake and taste now and then. Moculated infusions, which refer to how ingredients interact and change each other, can be as simple as adding frozen or even dried cherry raisins, infused right in the bottle. Or combining vodka with cucumbers or jalapeno peppers to produce great flavor combinations that are perfect drinks.

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BOTTOMS UP

DESTINATION

SAN FRANCISCO By Thom Meintel of TravelSquire. For more travel tips go to travelsquire.com

Hailed as a tourists’ mecca and damned for those killer hills, San Francisco’s reputation definitively precedes it. Famed for its glory days as a beat generation outpost then later the epicentre of flower power and acid rock, today the glorious “city by the bay” has lost none of its alternative laurels. How many cities boast sparkling sunshine most days with temperatures fit for short sleeves then about face it with an eerie fog and Wuthering Heights winds at rush hour? The weather conditions practically have a personality of their own in this town and if you’re into meteorology you’ll be in hog heaven. Anne Rice couldn’t resist staging her infamous Vampire Chronicles here and Alfred Hitchcock went gaga over the Golden Gate Bridge in Vertigo so it’s anybody’s guess where your particular DNA will land you. Given the tangible gay and lesbian quotient, you might easily be whisked into a vortex of hedonism; on the other hand, perhaps it’s a romp au natural on San Gregorio Beach, a coastal draw for local nudists. Whatever your leanings, this place is party central; so, are you ready for happy hour, yet?

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DRINK

Bourbon & Branch – a former speakeasy, this place is sexy, secretive and perfect for trysting. Enter only by gaining an access code online and showing up at your allotted time. bourbonandbranch.com Bubble Lounge – SF’s premiere champagne bar with over 300 champagnes and sparkling wines. Aren’t you celebrating being in San Francisco? bubblelounge.com Lush – any bar that’s got a fireplace and a Tamara de Lempicka print on the wall can’t be bad, right? A cozy, earthy ambience allows for easy conversation at their daily happy hour and the $5.00 blueberry martini won’t set you back. lushloungesf.com Rye – a chill spot in the Tenderloin to relax with newfound friends and order lofty drinks like The Vertigo or a Basil Gimlet. ryesf.com

EAT

Zuni – there’s a reason why their drum is still beating after 20 years ... oysters! And the servers ain’t bad lookin’ either. zunicafe.com Cafe Divine – feel like a taste of Little Italy? After stomping those hills in North Beach, you’ll need a Campari & Soda, right? cafedivinesf.com Spruce – don your best basic black and grab a seat at the bar for a nightcap and a snack. With over 60 wines by the glass who could complain? Is that Robin Williams at the other end of the bar? sprucesf.com The Cliff House – there’s something to be said for enjoying your Bloody Mary perched on a bluff overlooking the crashing surf. Oh yeah, have another one then try to convince someone about that whale you spotted. cliffhouse.com Knuckles – when you’re having a burger fix while sightseeing Fisherman’s Wharf, this place will set you back on your track, after sampling a few of their 15 beers on tap, of course. Get a booth with a personal iPad. Ready for Alcatraz? fishermanswharf.hyatt.com

STAY

PLAY

Napa Valley Wine Train - who knew that you could experience the beauty of NV from a cushy seat in a restored vintage rail car? Save your energy for that incredible Cabernet Sauvignon coming down the aisle. winetrain.com Red and White Fleet – get on the SF Bay sunset cruise and catch all the famous landmarks with a Tequila Sunrise in hand. Better sit down when the bridge looms above you. redandwhite.com Beach Blanket Babylon – a zany spoof of pop culture and the world’s longest running musical revue. Hang in the North Beach neighborhood afterward, SF’s nightlife hub. beachblanketbabylon.com Cable Car Ride – hop off the Powell/Hyde Line at Lombard Street then sprint down the eight hairpin turns of the crookedest street in the U.S. Promptly head for Bloody Marys at Fisherman’s Wharf.

The St. Regis – spring for an executive corner suite where the wraparound views will hypnotize you. If they don’t the bath menu should do the trick. starwoodhotels.com The W San Fran – as we all know, expect the unexpected here. This SOMA (South of Market) hang out is perfect if you’re travelling solo. wsanfrancisco.com Hyatt Fisherman’s Wharf – why not enjoy the endless pleasures of SF’s top tourist destination from your window with a cocktail? This Hyatt occupies a prime spot of real estate and the chic, cozy lobby will easily impress spontaneously invited friends. fishermanswharf.hyatt.com Hyatt Regency Embarcadero – a great alternative for not pigeonholing yourself as a tourist. Try this financial district gem with a 360 degree view of the stunning bay area from the rooftop lounge (martini, in hand, of course). Like feeling important? This is your place. sanfranciscoregency.hyatt.com Hotel Diva – you can finally exercise your inner diva somewhere that’s got your back! The Design Within Reach suite is where you should be shooting for optimum results. hoteldiva.com

SEE

Golden Gate Park – Check out the California Academy of Sciences, with an aquarium, a planetarium, a natural history museum and a 4-story rainforest all under one roof. Want more? Nah! calacademy.org Golden Gate Bridge – the one and only and painted lipstick red. Be daring and ride a bike across. Alcatraz Island - nothing compares with time spent at The Rock. Still a mysterious presence in the Bay and one that mirrors the city’s mystery, too. Lands End – an awesome spectacle of nature. Dress warm, the winds are gale force. Coit Tower – the best view ever and the murals are dazzling.

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IN THE MIX

BehInD The TIKI BAR

Heatin’ things up BlACK DoT VoDKA

Is straight to the point, premium craft vodka in a mesmerizing package. This vodka is always locally made, using the same recipe and proprietary blend of local grains, allowing for a different interpretive twist provided by each artisinal distillery. Crisp, delicious and unique flavor definitely enjoyable chilled or sipped on the rocks without the need for a mixer. Connect Black Dot with BBQ ribs to come full circle.

DeMITRI’s BlooDy MARy seAsonInG

Created by former bartender Demitri Pallis in seattle in 1988, who was determined to make a consistent, perfect, convienent Bloody Mary blend. The line includes four mixes including Chilies and Peppers, extra horseradish and Chipotle-habanero. Demitri’s also makes Rimshot Rim salt for added flavor. Bacon Rimshot with real Baconsalt has a great hickory flavor and is a must try! C

KARMA CAlIFoRnIA BRuT’s

Glass bottle is fashioned to resemble a champagne flute, with a wide screw-off cap, allowing for casual sips and a hip new way to enjoy sparkling wine. Described as “clean, crisp and dry” the grapes of KARMA possess intense aromas with subtle hints of melon and pear. Must try recipe: Meditation Float- Place fresh raspberries or strawberries in the bottom of a glass, add a scoop of vanilla ice cream, drizzle with framboise or raspberry eau de vie and top with more berries. Pour KARMA over ice cream.

sQuARe one oRGAnICs launches its fourth spirit square one Basil inspired by the sophisticated taste complexity of herbs. “The sweet and savory magic that fresh basil brings to cuisine applies equally as well to cocktails,” explains Allison evanow, founder and Ceo. Mix with strawberries and champagne for a refreshing summer treat or pair with a nice Caprese salad.

FIReBAll CInnAMon WhIsKy

The original flavored whisky “tastes like heaven, burns like hell”. A smooth whisky with a red hot kick of cinnamon, Fireball can be enjoyed as a straight shot, on the rocks or used to add some sizzle to your favorite whisky cocktail. Mix it with Pineapple Juice and feel the burn.

CHILLED MAGAZIne

CMY

THE LOCALS

BRAND OWNER

“EvEn a brokEn clock is right two timEs a day,”

jokes Martin Miller, creator

of his namesake spirit, Martin Miller’s Gin, in

Photos courtesy Martin Miller

reference to his prediction of gin’s revival.

18 chillEd MAGAZINE

MEET

MARTIN MILLER

bout a decade earlier he’d eagerly spoken to all that would listen about an appreciation for the classics and for mixing with that forgotten spirit, gin. Although bartenders seemed perfectly content to mix with vodka, Miller prophesized that a desire to use a more complex and traditional spirit would eventually return. He sensed that mixologists the world over would look back on the “Golden Age” of drinking and return to using gin in their cocktails. As the story goes, Martin Miller and his mates were sitting in a London café sharing one of the worst made gin and tonics ever. “It was bloody awful,” recalls Martin. “The gin was disgusting, the tonic tasted dirty and the bartender looked at you suspiciously if you asked for another cube of ice to go with the withered citrus-thing of a garnish. We wondered how such a fantastic pairing had now stooped so low?” Together they pondered what it would take to revive this classic. The solution was to create a traditional gin with a slightly modern twist to attract a younger and more sophisticated crowd. A few years later Martin Miller’s Gin was born. Miller believes now is the time to embrace classic cocktails and enjoy gin again. “There’s a growing interest in sophisticated spirits like gin, with the classic martini in the center of it. The popularity of movies like Ocean’s Eleven and the pseudo-rat pack mentality reminds modern drinkers of the classy, Frank Sinatra-like cocktails popular back in the time of their grandfathers.” Savvy mixologists looking to evolve also took note. Martin and his partners did not set out to alter the gin category; they merely wanted a clean, fresh, gentle spirit they would enjoy themselves. Soon enough they began to gain the support of bartenders outside the U.S. then noticed that American mixologists were coming around. “The bartenders’ appreciation is making all the difference,” explains Martin. “We wouldn’t even have attempted to become commercial if it wasn’t for the growing interest brewing in the mixology field.” Relying on the new gin movement, a strong belief in his product and some old-fashioned integrity, Miller predicts the gin boom will continue to grow and catch on. Naturally, being a proper Englishman, he’s not one to say, “I told you so”, but you know.

Must try Gin CoCktail ClassiC

The Red Snapper ingredients 3 oz. Martin Miller’s Gin 6 oz. Tomato juice 1 oz. Fresh lemon juice 6 dashes Tabasco 3 dashes Worcestershire sauce 2 pinches celery salt

PreParation Rim a glass with black pepper and celery salt. Shake all other ingredients over ice and strain into ice-filled glass.

*This classic dates to post-Prohibition when the Bloody Mary swapped out vodka for gin since a drink named “bloody” was too gory for high society.

the side bar Born of “love, obsession and some degree of madness”, Martin Miller’s Gin is uniquely crafted in small, single batches in a pot still made in 1904 named “Angela”, most likely after the original distiller’s wife. Using Angela is more laborious and messy since the botanicals macerate and are then removed by hand, an intricate step in the process. The distillation is a two part process with the botanicals, including Tuscan juniper, Chinese cassia bark, French angelica and Florentine iris distilling separately from the citrus fruits. This allows for the marriage of the distillates to have a clear earthy and citrus distinction. Another key step in the process is sending the distillate 3,000 miles away to blend it with Icelandic water which produces a soft, cool feel in the mouth. “People think we’re mad,” explains Martin. “It would be more cost effective to just use distilled water but the Icelandic water is very effective for the gentle delivery of aromas. It is not a massive juniper rush like some gins; Miller’s is clean, gentle and light on the palate.” Martin Miller’s secret to a more sophisticated gin with a definitively rounded off feel is the addition of cucumber as a drying agent.

“

Gin is wonderful,” says Martin, “so ubiquitous and adds something special to a cocktail.

”

Must try Gin CoCktail ClassiC

Southside Cocktail

IngredIents 2 oz. Martin Miller’s Gin 1/2 oz. Fresh lemon juice 2 tsp. Granulated Sugar 4-5 Fresh mint leaves PreParatIon Combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain into an ice-filled Collins glass. *May have originated on Chicago’s south side during Prohibition Era and made popular by gangsters or was perhaps born as the signature cocktail of New York City’s “21” Club. There are plenty of variations on the recipe as well. Give this one a mix.

CHiLLedMagaZine.CoM

THE LOCALS

BRAND AMBASSADOR

Gaston Martinez

Milagro Tequila aMbassador, WesTern uniTed sTaTes

“There is no exact road you can follow,” explains Gaston. “There’s no school that teaches you to become a spirits specialist. It starts with a passion, a quest for knowledge and the more knowledge you seek the more you’ll get. For me, the best way to learn something is to rub elbows with the person who knows more than you and then you learn from each other.” Gaston has an impressive background in mixology and has served under the legendary mixologist and cocktail consultant Bobby Gleason. “Mixology is second nature to me,” says Gaston. “It’s this experience that helps me to influence the influencers. Everyone is influenced by something. With mixology, the bartenders start a trend and then it trickles down to the market. I relate well to the bartenders.” Gaston is proud of his ‘old school’ approach to reaching Milagro’s audience. “Word of mouth is the best way to reach consumers,” states Gaston. “Today social media allows you to reach people you may not have been able to in the past, but it does nothing for personal relationships. Face to face talks, interacting with the bartenders and good handshakes are what influence people.” Gaston always remembers the power of a smile.

Mercadito

“The most important ingredient in a cocktail is the smile. I am on a mission to make everyone smile. This is how I like to represent the Milagro distillery.” As brand ambassador, Gaston attests that he is an extension of the distillery and his socially engaging approach mirrors the brands current initiative. “Milagro’s image is modern authenticity,” says Gaston. “When you think of Mexico you think traditional tequilas but this doesn’t portray modern Mexico which is much more SoHo style, sophisticated and hip. Milagro owners, Danny and Moy, had a vision for a contemporary, agave forward spirit evolved from a traditional foundation. They wanted to showcase a different side of Mexico through their tequila.” “Over the past few years I have gotten into the process of distilling tequila and it forces you to view spirits in a different way. In discovering this new world for me I realize that the creators of Milagro are true artists,” says Gaston. “They started with an idea of a clean, delicate, unique, estate grown agaveforward tequila. With a patented three times distillation process they were able to rough out the edges and push forward award winning tequilas. Like artists, they guided the flavor profile in this way. Just like a painter guides his brush.” Gaston believes the unique distillation sets Milagro apart from the competition. “We are the best in the world at differentiation. It is what makes us unique. Milagro is forward thinking and modernized in a beautiful way. We say we are ‘tequila evolved.”

ingredients 2 parts Milagro Silver 3/4 parts Milagro Agave Nectar 1 part Fresh Limejuice 4 Cucumber Slices 1 Pinch Cilantro 1 Jalapeno Slice (thin)

CHilled MAGAZINE

PreParation Muddle fruit and herbs in a Boston shaker glass. Add other ingredients and shake vigorously. Strain into a rocks glass with fresh ice. Garnish with a cucumber slice and cilantro sprig.

Photos courtesy Milagro Tequila

“People always ask me, ‘How did you become a brand ambassador?’ I tell them, “It started when I was five years old and my grandfather taught me how to bake bread.” Gaston Martinez credits lifelong learning and a career spanning over fifteen years in the food and beverage industry for his current position as brand representative for Milagro Tequila.

FUN FACT Madison, Wisconsin is one of Milagro Tequila’s biggest fans. Gaston made his way there even though the city was not part of his focus market and had no budget to make the trip. Once he arrived he was treated like a celebrity, with big signs, banners, and crowds supporting his welcome. One of the bar owners saved all of the empty Milagro bottles and displayed them in the back of the bar. Of all places… Madisonians are Milagro fanatics!

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THE LOCALS

FEATURED MIXOLOGIST

TommyMerolla By Thom Meintel

Tommy Merolla likes to talk and when he speaks people listen ... then drink. A proud native of Providence’s Little Italy, Tommy’s Boston accent could charm anyone but get this guy behind a bar with a cocktail shaker and you’re sure to be mesmerized. The head mixologist for the Living Room and Restaurant Solea at the W Hotel, Miami Beach, Tommy’s name sounds a lot like Tommy Mottola (from Kid Creole’s Cherchez La Femme ... who “lived on the run”, remember?) and when I ask him whether anyone ever mentioned that he laughs and says “shaww”, but people were more apt to call him Tommy Motorola. Does that say something about his conversation skills?

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Perhaps it’s genetic. Tommy’s grandfather owned a bar where he practiced the art of the gab as he poured and it didn’t hurt that Providence’s confluence of creative and blue collar values played a part in the development of his mixology practice. He remembers how his parents slow-simmered a sauce (or gravy, as he calls it) for an entire day with fresh ingredients and herbs and the delicious food that his family sat down to eat inspired him to create sweet and savory cocktails that enhance food’s flavour. He’s a big fan of using fresh herbs like rosemary, thyme and lavender in his drinks and the Summer Fling, made with Patron Reposado from his Solea menu, even toys with fresh cilantro. That’s a pretty bold move in a cocktail.

Tommy says that the starting point for honing in on the art of mixology came in 2008 after a 13 year stint at the Florida Room in The Delano Hotel in sunny Miami Beach. Like Mottola, he too went “on the run” down there in 1995, a seminal year in the evolution of the South Beach scene, arguably one of the hottest and still going strong. Ian Schrager’s Delano with an interior designed by trendy Parisian designer Phillipe Starck, was a fantasy playground and the nexus for clubgoers in the know. Tommy landed a bartending gig there and says that it was pure theatre. He was onstage along with a supporting cast that included his mentor, Clark Clark, still by his side today at the W’s Living Room bar which he opened, that is after also opening The Mondrian, completing a trifecta of sorts in terms of South Beach nightlife. Could it be that he’s drawn to high energy, big volume rooms packed with tourists looking for some adventure? I say it’s always nice to play to a new audience and in South Beach, the scene is constantly changing. Ditto the current cocktail menu which favors gins and tequilas in summer and dark rums and bourbon in winter. Tommy’s signature drink is the Garden Fresh, a refreshing summer concoction with a base of tequila, fresh sage and cucumber juice to keep his patrons cool. Served in an old fashioned champagne glass, it’s the perfect accessory for the barhopping denizens of South Beach … sipped not gulped, nice and slow like a Miami sunset. Or have him mix up one of his originals from the menu. Currently, the Solea Negroni, one of his “classics with a twist”, the Bombay Sapphire gin mixed with Amaro, Green Chartreuse and Sweet Vermouth rather than Campari, earns my vote for curtain calls.

GArDEN FrEsH INGREDIENTS

1 oz. of Jose Cuervo Platino 1 oz. of Del Maguey Chichicapa 1 1/2 oz. Freshly Juiced Cucumber 4 leaves of sage 1 oz. Fresh Pressed Lime Juice 3/4 oz. Agave PREPARATION

Add all ingredients to a mixing glass Add ice and shake for 10-15 seconds Double strain into a chilled coup glass. Garnish half rim of Tajin (mexican citrus salt blend) and a thinly sliced, rolled and skewered cucumber.

Tommy is an eccentric authority on all things boozy whose expertise has earned him acclaim from the Miami Herald and NBC as well as winning him a People’s Choice Award for Ultimate Cocktail for a Cure. He serves as the V.P. of the Miami chapter of the U.S. Bartenders Guild and when he’s not racing back and forth at the Living Room bar, he’s busy with his just launched beverage consultancy and events production firm, Grass Roots, Inc.

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THE LOCALS

BARTENDER SUBMISSIONS

Natalia Olenicoff and her brother Andrei dreamed of opening a restaurant featuring locally sourced products. After he passed away in 2005, Natalia made that dream a reality by opening Andrei’s Conscious Cuisine & Cocktails in his memory. Natalia was always passionate about spirits and creative concoctions and was constantly dismayed by the syrupy sweet recipes she found at most restaurants and bars. “When I set out to create Andrei’s cocktail menu, I wanted to provide a variety of flavors while at the same time cutting out the artificial and overpowering sweetness in most drinks. One of the most consistent comments we receive from guests is that they love our cocktails because they’re not only delicious, but they also feel healthy. I can’t say that they’re hangoverproof, but at least they’re all natural!” Michelle Botta has been mixing for over 15 years. She adds, “Along side Natalia, I have the opportunity to combine so many delicious and unique ingredients when creating our specialty drinks, like our signature Blackberry Cooler. Inventive cocktails really enhance the experience for our guests.”

Blackberry Cooler INGREDIENTS 1 1/2 oz. Absolut Raspberri 1/2 oz. Lemon Juice 1/4 oz. Agave Nectar Pinch of Basil Leaves 3 Blackberries Splash of Ginger Ale PREPARATION Squeeze lemons and muddle agave, blackberries and basil in tin. Add ice and vodka. Shake, pour and top with Ginger Ale.

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Photos courtesy Rick Bollerf

Natalia Olenicoff & Michelle Botta

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Captain Morgan’s best tasting bite is revealed. The best-tasting lime-flavored rum cocktail in the nation is let loose. Check out the top bartenders and their winning cocktails. Mix them up for yourself and experience a taste that is undeniably BITE-a-licious!

JEREMY NELSON - MADISON, WISCONSIN Why the Battle of the Bite? The Captain made me do it. Where do you start when creating a new drink? I start with a specific flavor in mind, usually based on a kind of food, then I experiment until I find the exact flavor that I am looking for. How did you arrive at your winning recipe? I started to think of cocktails that use lime and lime juice in the recipe and margarita’s came to mind first. Then adding strawberry worked best. What’s your favorite thing about bartending? I really feel like I’ve done my job when I create a cocktail for someone who doesn’t know what they want and then they love it and continue to order it on a regular basis. Bartending school or real world experience? I never went to bartending school. I picked up bartending as a part-time gig and it turned into a long-term thing for me. I do have plans to return to school for better knowledge and experience though.

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BESTAIL KT COC

LIME BITE-A-RITA INGREDIENTS

1 oz. Captain Morgan Lime Bite 1/2 oz. Triple Sec 3/4 oz. Sour Mix 1 oz. Strawberry Margarita Mix 1/2 oz. limejuice Lime garnish Sugar for rim PREPARATION

Pour ingredients into shaker with ice. Shake until ingredients are well mixed and chilled. Rim glass with sugar. Pour into serving glass and garnish with a lime.

ADAM HYDE - ATHENS, GEORGIA Describe Captain Morgan’s Lime Bite in one word. Wicked. Where do you start when creating a new drink? I always try something new that you can’t get everywhere, something that will make people say, “Wow!”

PREPARATION

How did you arrive at your Lime Bite recipe? While working as the resident mixologist for Spirit Twisters, I’ve had the opportunity to experiment with all kinds of flavor combination. Using fresh herbs, fruits, and vegetables has opened up a whole new spectrum for mixology. For this drink, I wanted to create a refreshing cocktail with a taste as wild as Lime Bite.

Cut watermelon into one inch cubes. Cut fresh jalapeno into fourths. Muddle watermelon, jalapeno, and basil in a shaker. Add Captain Lime Bite, Spirit Twisters to shaker and serve over ice.

Any mixology tips you’d like to share? You won’t always create great tasting cocktails on your first attempt. But don’t give up and don’t be afraid to think outside the box. Creativity is key.

CAPTAIN'S SWEET HEAT BITE INGREDIENTS

1.5 oz. Captain Morgan Lime Bite 3 tsp. Watermelon Spirit Twister® 3.5 oz. Blenheim Ginger Ale 1/4 fresh jalapeno (seeded/deveined) 5 one inch cubes of watermelon

JAY VITI - MASSACHUSETTS How did you arrive at your Lime Bite recipe? Lime Bite immediately reminded me of Key Lime Pie so I ran with it.

THE KEY LIME PIE-RATE INGREDIENTS

1 oz. Captain Morgan Lime Bite 3/4 oz. Simple Syrup 1/2 oz. Pear Nectar 1 oz. Pineapple Juice Splash of Lime Juice PREPARATION

Add all ingredients to cocktail shaker with ice and shake. Sugar a martini glass rim and strain into the glass. Garnish with lime.

Any mixology tips you’d like to share? Less is more. Utilize the flavor profiles of the spirits you’re working with and don’t try to stray too far from your roots. Bartending school or real world experience? Real world, definitely. Bartending school is great for learning the basics but no school can prepare you for a night of three deep droves of thirsty consumers. Anything new you’re excited about? Working with Captain Morgan Spiced Rum to create new cocktails. The mixing possibilities with Captain Morgan’s and products like elderflower liqueur seem to be endless. Also, having the Stanley Cup back in Boston has been exciting.

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THE LOCALS

MASTER DISTILLER

FRANCISCO ALCARAZ Francisco Alcaraz knows tequila and if you’re sipping tequila these days you have him to thank. The master distiller for the world’s first ultra-premium “small-batch” tequila samples several times a day for quality and is very involved in every step of production. But while the quality of Patron Tequila is Francisco’s main responsibility, he is responsible for much more within the global tequila category. Francisco has been with Patron since he created its recipe over twenty years ago. Since then Patron has grown into one of the top selling ultra-premium tequilas in the world and despite its size, Francisco is determined to maintain small distillery ideals. “Even though Patron has grown considerably in many ways we’re still a small distillery,” says Francisco. “To manage our growth, instead of building bigger ovens, bigger fermenters, and bigger pot stills, what I’ve actually done is replicate our original small batch process so that essentially we have 12 distilleries under one roof. It is more expensive and time consuming to do it this way but it’s the only way to ensure a consistent, high-quality product.”

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Photos courtesy Patron Spirits

Master Distiller for Patron Spirits

Patron bottles are made from recycled glass and are all hand-labeled and inspected. In total, about 60 hands touch and inspect each bottle of Patron. Even the ribbons around each bottle are tied and put into place by hand.

Apart from other tequila brands, Patron also hand selects their agave to ensure the best possible with the highest sugar content. “Truly what’s most important in making Patron is to start with the very best agave,” explains Francisco. “And for that we don’t own our own fields. Instead, we have long-term contracts with the best agave farmers in the Jalisco Highlands that allow us to hand select, one by one, only the agave that we deem good enough for Patron. It would be easier and more cost effective to own our own fields, but then we’d be beholden to that crop whether it was good or not.”

and are still committed to the highest quality standards as the first day we started.” Very few distilleries still use the Tahona method and Francisco claims that even though it’s a very slow process it helps to create the best tequila and is an important part of Patron’s success.

After the agave is delivered to the distillery, it’s cooked in small brick ovens for 79 hours. Then, two methods particularly unique to Patron are employed to crush the cooked agave: one a traditional Tahona mill and the other a roller mill process. Ultimately, the final process is to join two separate tequilas to create one. At that point Francisco ferments the mixture in wood tanks then distills it in small copper pot stills that he designed. “When people visit our distillery in Mexico and see exactly how we create Patron, they immediately realize that everything we do throughout the entire process is done with careful precision which can only be accomplished by hand. We still use the same small batch recipe

Along with its success, Francisco is very proud of Patron’s significance in opening the door for the entire spirits category. “People are increasingly starting to understand and realize that an ultrapremium 100% agave tequila like Patron is a very different spirit from the 51% “mixto” tequilas they might remember. Bartenders and mixologists play an important role in educating consumers about the differences between tequilas and it’s a message that I think is being heard. For me, I like Patron Silver, no ice, in a tequila glass. But there are so many ways to enjoy a good tequila either on its own or mixed in a cocktail. To see so many people around the world enjoying tequila, that is my greatest reward.”

Francisco also believes his patient temperament plays a role in Patron’s success. “To me if something isn’t exactly perfect, exactly right, then I start over. It takes a long time to create the perfect batch of tequila; it’s a process that requires a lot of attention, and a lot of patience.”

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the locAls

PR DIRECTOR

JAMES

CURICH

Good PR is essential to a successful business and often can make or break it. CHILLED goes behind the scenes for a peek at the people greasing the wheels.

As Public RelAtions DiRectoR foR WilliAm GRAnt & sons, WhAt bRAnDs Do you oveRsee? William Grant & Sons has a portfolio of super premium brands including Sailor Jerry Rum, Hendrick’s Gin, Milagro Tequila, Stolichnaya Vodka, The Balvenie and Glenfiddich Single Malt Scotch Whiskies and our most recent addition Tullamore Dew Irish Whiskey.

WhAt is youR cuRRent DiRective in cReAtinG youR bRAnDs Public imAGe? We apply a long-term perspective balanced with a pioneering approach to our brands. Do you finD some PR techniques moRe effective thAn otheRs? PR works best when it’s part of the process and not an after-thought. Events are definitely one great technique – they allow journalists, consumers and the trade an experience with which they can personally connect. In terms of landing the right stories, it just boils down to relationships. WhAt ARe some quAlities A PeRson in PR shoulD Possess? A good PR person needs to be confident, strategic, creative, dedicated, curious and connected. Of the utmost importance is the ability to listen: to your clients to understand their goals, to your colleagues to collaborate toward great results, and to the media to understand what they’re covering, and how and why they’re covering it.

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Photos courtesy William Grant & Sons

WhAt is A Public RelAtions DiRectoR AnD WhAt ARe some common Activities you Do foR youR clients? Working in-house at William Grant & Sons, my role is to spread the word so our brands can connect with our consumer and trade audiences. Common activities include a steady dialogue with the press, identifying exciting opportunities for our brands, managing our relationships and working with our team of ambassadors. A good PR Director brings to the table a blend of press relations, events organization and sponsorships, strategic partnerships and influencer programs.

WHICH type of medIa do you fInd most effeCtIve In reaCHIng your audIenCe? We use all forms of media to communicate with our audience. Broadcast is always an exciting vehicle to showcase our brands to a wide audience, and the evolution of the digital space has opened more opportunities, from Facebook and Twitter to online video channels. Also, for me personally, there is still something wonderful about picking up a magazine or newspaper and seeing your brands there.

“

A good PR PeRson needs to be

confident strategic ,

creative,

dedicated,

curious And

Connected.

”

Have you Had tHe opportunIty to Work WItH any CelebrItIes? Stoli’s campaign, Would You Have A Drink With You?, featured Hugh Hefner, Julia Stiles and Biz Stone, each leveraged in a different way with great results. These personalities are the embodiment of originality and therefore were a great fit to bring the exciting campaign to life. WHat Is tHe most Important tHIng you Would lIke bartenders and spIrIts ConnoIsseurs to knoW about your brands? A common theme is that our brands are unique, authentic and produced of the highest quality. People are loyal to brands once they make a connection, and for these three reasons, people are connecting with our brands.

WHat Is sometHIng most people don’t knoW about pr reps? PR can be a mystery – people generally understand how it works and the end result but not always the process from A to Z, and how one step now can pay huge dividends down the line. A great example is Stoli’s sponsorship with Vanity Fair for the Golden Globes. By meeting the Hollywood A-listers, we were able to secure free product placement on a television show, then promote it resulting in impressive media coverage. It was certainly not a black and white process. Can you gIve us a lIttle HIstory about your Company? William Grant & Sons is today run by the fifth generation of William Grant’s family and is focused on creating long term sustainable brands. Today, our portfolio consists of Glenfiddich, the world’s most awarded single malt Scotch whisky, Balvenie, which is handcrafted, Hendrick’s Gin, Milagro Tequila and Sailor Jerry Rum. Last year we acquired Tullamore Dew, the world’s second largest Irish whiskey brand as well as the Hudson Whiskey line. We’re also proud to be the home of Stoli in the U.S. as well as other parts of the world. anytHIng neW and noteWortHy In your Company rIgHt noW? We just launched a program for Sailor Jerry Rum called Hold Fast. We’re sending our ambassadors across the country with custom Airstreams bearing Sailor Jerry flash to celebrate Sailor Jerry’s America and seek out individuals who live life in a way that would make Norman “Sailor Jerry” Collins proud. It’s a celebration of his spirit, authenticity and integrity, and those tattoo artists, musicians and other hard core individuals who maintain the same unyielding standards. WHat Is your favorIte CoCktaIl? It’s hard to pick just one! This summer I’m enjoying a classic Martini with Hendrick’s Gin and cucumber garnish, a Vesper Martini with Lillet, Hendrick’s Gin and Stoli, and The Perfect Storm with Sailor Jerry Rum – an inspired recipe for a sizzling summer!

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IN THE MIX

LATINA’S CALIENTE

SIZZLING HOT DRINKS JESSICA ALBA Drink of Choice: LADY TROUSDALE

EVA MENDES Drink of Choice: TIKI TIKI

INGREDIENTS: 2 oz. Bacardi Rum 1 oz. Coco Lopez 2 oz. Pineapple juice 1 tsp. Limejuice PREPARATION: Pour all ingredients into shaker with ice. Shake and then strain into a martini glass. Garnish with fresh pineapple.

INGREDIENTS: 3 oz. Finlandia Vodka 2 oz. St. Germain Elderflower Liqueur 2 oz. Passion Fruit Juice Splash of champagne PREPARATION: Combine ingredients in a martini glass or flute. Top off with champagne.

PENELOPE CRUZ Drink of Choice: GUINNESS

“I really like Guinness. I always drink it straight from the bottle. I have a lot of Irish friends and they introduced me to it.”

EVA LONGORIA Drink of Choice: SPARKLING EVA

INGREDIENTS: 1 Part Nuvo Sparkling Liqueur 1 Part Champagne PREPARATION: Shake ingredients. Serve in a Martini glass. Garnish with a strawberry. • Recipe created for Eva’s “Be Glamorous” campaign promoting pink mixture of Nuvo: French vodka, white wine and fruit nectar. The bottle resembles a perfume bottle with a cap that looks like the tip of a tube of lipstick.

SALMA HAYEK Drink of Choice: FRESH MARGARITA INGREDIENTS: 2 oz. Milagro Tequila 1 oz. Agave Nectar 1 oz. Fresh Limejuice PREPARATION: Shake ingredients. Pour over ice. Garnish with lime wheel.

JENNIFER LOPEZ Drink of Choice: PERRIER-JOUET CHAMPAGNE

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“I don’t drink ever. Of course, during celebratory toasts, I’ll toast with alcohol and just take a sip.”

ADVANCED MIXOLOGY

TRICKS OF THE TRADE

spirited floats By Anthony Caporale

There are lots of interesting flavored ice cream recipes incorporating spirits on the web these days, but unfortunately most of us don’t have the time to make fresh ice cream. Luckily, it’s not too complicated to enjoy frozen desserts with your cocktails. Using a good vanilla ice cream as your base, you can easily add many of your favorite beers, cordials, or even wines with minimal effort, then simply refreeze and enjoy.

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Try serving ice cream versions of the most common liqueurs – Chambord, Bailey’s, Frangelico, Cointreau, Drambuie – and mix these into existing recipes to create refreshing and unique summer cocktails. A Rusty Nail made by floating a small quenelle of Drambuie ice cream in your favorite Scotch may seem like heresy…until you try one sitting out on your deck (and if you enjoy Bailey’s you surely won’t object to whisky and cream). Add some Cointreau to lemon sorbet, set a scoop adrift in a good Tequila mixed with fresh lime juice and a dash of agave nectar, and you have a Margarita Float that will make you turn your back on frozen daiquiris forever.

Any recipe that calls for cream or milk can easily be turned into a float by using ice cream instead. Look past the usual Mud Slides and Alexanders and you’ll find a world of flips, kisses, squirrels, and grasshoppers all waiting to swim around a scoop of vanilla. Try substituting chocolate ice cream for crème de cacao, mint chocolate chip for crème de menthe, or peach sorbet for peach schnapps. The beauty of this approach is that you don’t even need a blender – just grab a scoop and mix away!

When mixing alcoholic beverages into ice cream or sorbet, remember: •Start with about 4 oz. of alcoholic beverage for a pint of frozen dessert. •Avoid using spirits (vodka, gin, rum, tequila and whiskey) as they have a high alcohol content and don’t add as much flavor as cordials. •Soften the dessert by leaving it out of the freezer or placing it in a microwave on low for 5-second intervals until soft, being careful not to thaw more than necessary. •When you can easily scoop the dessert through its center, transfer it into a bowl, add the alcoholic beverage, and combine thoroughly. •Cover it with plastic wrap, making contact with the dessert to keep air out and freeze overnight. Be sure to keep it away from the kids! •Experiment to get the final flavor and texture – there are worse ways to spend your time.

When using ice cream or sorbet to replace a drink ingredient, remember:

the side bar

I Scream, You Scream, We all love lIquor In Ice cream! It is fun and easy to mix up your own liquor filled ice cream, just swirl some liquor into your favorite flavor and viola. Still some of the inspired flavors out there are too cool to miss. Check out Lee’s Cream Liqueur Parlor in Scottsdale, Arizona, and bring your ID. Featuring premium ice cream infused with spirits, you can cool down with a good old scoop of chocolate, swirled with Jack Daniels or take a lick of The Godfather, a blend of coffee ice cream and scotch. Travel across the coast to New York and get the scoop on MilkMade, a local ice cream delivery service. One of the main ingredients in their Mint Julep and Frozen Hot Toddy flavors are bourbon from Tuthilltown Spirits, a local distiller in Gardiner, NY.

•Ethanol was originally used as a flavor carrier (and still is in extracts), so many of your favorite cordials will have a nearrelative in the frozen dessert section. Take a few minutes to look around. •Base the amount of ice cream or sorbet used on the volume of liquid ingredients. Sometimes just a small scoop in a rocks glass is all that’s needed; other times you’ll want a triple dip in a pint glass. •Don’t forget you can substitute for the mixer as well – lemon sorbet is basically frozen sour mix!

Black and Tan Float IngredIents

1 Pint premium vanilla ice cream 4 oz. Bass Ale Guinness Extra Stout 1/2 oz. Crème de Framboise preparatIon

Temper ice cream until soft, add Bass Ale and mix, refreeze. In a beer mug or pint glass add 2 scoops Bass Ale Ice Cream, slowly pour Guinness to top, float Crème de Framboise. Serve with a straw.

Gin Fizz Float

preparatIon

In a tumbler, add ice cream. In a glass muddle lime and syrup. 2 oz. scoop of lemon HaagenHalf-fill with crushed ice, add Dazs Five Ice Cream gin. Shake until frosted then add 1/2 Fresh lime, quartered seltzer and blossom water. Swirl 1/2 oz. Mint Simple Syrup 1 1/2 oz. Bombay Sapphire Gin gently, double strain into a tumbler over ice cream. Garnish with 1 1/2 oz. Seltzer freshly-grated orange zest over 3 Drops orange blossom water top, serve with a straw. IngredIents

Must try recIpe IngredIents

1 Bottle Chandon Sparkling Wine 1 3/4 cups Simple Syrup 1 cup Sparkling water 2 tbsp. Fresh lemon juice PreParatIon

In a large bowl, combine the sparkling wine, simple syrup and lemon juice. Stir thoroughly. Cover and freeze for approximately five to six hours. To serve, use a spoon or fork to scrape the ice into a martini glass or any other small stemware.

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ADVANCED MIXOLOGY

SCREENING SPIRITS

INTO THE DRINK How doEs your sHow tIE IN dIvINg ‘INto tHE drINk’ aNd sEarcHINg for a ‘coLd drINk’? When we first announced the concept of a show about scuba diving and drinking … it was a little taboo within the diving industry. A lot of people take diving and safety very seriously -- and rightfully so -- and the notion that the two could be married in the same show was met with … let’s just say, a little resistance. Point is, millions of scuba divers enjoy the sport they love and a cold adult beverage at the END of the day. And that’s all we’re doing: enjoying the underwater world, some new cultures, and then celebrating it all with a cocktail. Is that so wrong? you HavE LoggEd tHousaNds of dIvEs IN HuNdrEds of dEstINatIoNs. wHat was tHE crazIEst tHINg you HavE ENcouNtErEd dowN tHErE? That’s actually an easy question. Last August when we were filming an episode on the Big Island of Hawaii, we were doing a popular night dive where manta rays congregate by the dozens. We were wrapping up the dive when all of a sudden one of the mantas accidentally hooked onto one of our cameraman’s underwater rigs and carried it off hundreds of yards while the camera was still rolling. We were fortunate that the manta dropped the camera practically under our dive boat, lights pointing up so we could find it easily. Another cameraman caught the whole event on video and we produced a video that scored half a million hits on YouTube. Not only was it an amazing experience but it was also a great viral marketing tool. Talk about win-win. Google “Manta Mugs Cameraman” on YouTube and you’ll see what I’m talking about.

cHILLEd MAGAZINE

Photos courtesy Liquid Assets

Into the Drink is a travel show like no other, taking viewers beyond the map and into the unknown. It’s an intoxicating celebration of exotic destinations near and far featuring electric diving, colorful people, eclectic nightlife and vibrant spirits. Each journey Into The Drink introduces viewers to local breweries and distilleries and dives into regions around the world shared by some of the most mystifying creatures in the ocean. Into The Drink’s host, Nick Lucey, guides us through the sights, sounds and even the smells from some of the most unique local spirits to the poshest of vineyards; from the tide’s ebb to the captivating wrecks, whales and adrenaline-pumping marine life in the middle of the deep blue sea.

TELL us AbOuT INTO THE DrINk’s MANTrA “sAvE THE fuN”. Public consciousness these days is focused squarely on the preservation of certain species -- “save the whales,” “save the dolphins,” “save the sharks” … which is all fine and dandy, mind you. But we are challenging people to ask themselves, “who’s looking out for the fun?” We just want to remind people that traveling and enjoying the underwater world is fun. Oddly, so many people forget that. IT Is sO COOL THAT vIEwErs CAN LITErALLy TrAvEL ALONG wITH yOu TO THEsE DIvE IsLANDs AND HANG IN THE NIGHTCLubs Or bArs AfTErwArDs. HOw MANy fANs wILL usuALLy MAkE THE TrIp? We’ve done trips where there have been anywhere from four to eight joining us. We get a lot of repeat customers because we have so much fun on these trips. Anybody can book a vacation anywhere in the world, but there aren’t too many opportunities to travel with a television film crew as they’re filming the actual show. The obvious advantage is that the resorts and dive operations tend to roll out the red carpet for us. Needless to say, you’ll be treated like royalty. Plus, if you want to get involved in the production and get on camera, the odds are great. The less obvious advantage that you learn is that there are some great people out there and we tend to attract the best. We have so much damned fun on our on-location trips, it ought to be illegal. yOu HAvE vIsITED sO MANy pLACEs ALL OvEr THE wOrLD. wHICH ONE Of THEsE pLACEs HAs THE bEsT NIGHTLIfE? wHAT MAkEs IT sO fuN? I’ve been to some pretty crazy places, but I’ve gotta say that the nightlife in Mexico’s Riviera Maya ranks among the best in the world. You’ve got the crazy, beer-soaked nightclubs of Playa del Carmen packed with sweaty European backpackers and Americans who’ve escaped Cancun, and throbbing techno music, but you also have quiet, romantic beach bars where the stars create your own private disco ball. And when it comes to nightlife, it’s all about choices, right? yOu HAvE ALsO TAsTED MANy DIffErENT CONCOCTIONs ALL OvEr THE wOrLD. wHAT Is THE bEsT COLD DrINk yOu HAvE COME ACrOss IN yOur TrAvELs? There is no colder, better tasting drink than the one you have immediately following a great dive. Something about the salt water, the immersion, the nitrogen. It makes that first sip of the beer almost truly orgasmic.

“

that’s all we’re doing. enjoying the underwater world, some new cultures, and then celebrating it all with a cocktail. is that so wrong?

JusT rECENTLy DIvErs fOuND THE OLDEsT bOTTLE Of bOOZE IN A suNkEN sHIp. wHAT Is THE MOsT INTErEsTING THING yOu HAvE fOuND wHILE DIvING? We encountered a ghost shipwreck about 22 miles off of the tiny island of Saba a couple episodes ago. The wreck was so remote that you literally could not see any boats (or islands for that matter) in every direction on the horizon...nothing but blue sea. You’ll have to stay tuned for that episode, I think our footage was better than National Geographic’s. THIs Is yOur fIrsT sEAsON AND yOu HAvE sO MANy MOrE pLACEs TO TrAvEL. Is THErE A DIvE IsLAND IN fuTurE EpIsODEs THAT yOu ArE rEALLy psyCHED AbOuT vIsITING? I’ve got to say that I’ve been pretty jazzed about our Greece trip ever since we set it up. Sure, I get to check another country off my bucket list, but what’s really making me excited about this one is the history … I mean, Athens, the Acropolis … submerged antiquity. We’re diving the ancient Mediterranean for godssakes! It’s going to be epic. wHAT Is THE DEEpEsT DEpTH yOu HAvE bEEN TO? Divers don’t dive and tell. Let’s just say I saw God. HOw LONG HAvE yOu bEEN A DIvEr? My brother is to blame, he put a 7-millimeter wetsuit on me and threw me into Lake Superior back in 1987. My first dive was to 130 feet on a wreck in 40-degree water with no sunlight. Defying all reason and common sense, I was immediately and inexplicably hooked. wHAT Is yOur fAvOrITE THING TO DrINk wHEN yOu ArE NOT DIvING INTO THE DrINk? I’d like to say that I sip a rare, expensive wine or obscure single malt, but the fact of the matter is, I grew up in Wisconsin, so I like beer in any shape or form. The best drink is always the one you’re enjoying with a good friend over great conversation.

WhEN TO WATCh: sATurDAy hDNet 9:30am ET & 12:30pm ET AMGTV 4:00pm ET Tuff TV 11:30am ET & 6:30pm ET

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ADVANCED MIXOLOGY

SPIRITED CELEBRITIES

HOST OF

VINE TALK

Stanley Tucci

PHOTOS BY EDUARDO PATINO PHOTOGRAPHY

Actor, writer, film producer, director, and long-time foodie, Stanley Tucci brings his love of food, wine and culture to public television in Vine Talk a new series aimed at increasing the excitement surrounding the selection and drinking of wine. Each week Tucci leads and ever-changing celebrity panel through a blind taste test of wines representing different regions from around the world. During the first season, Tucci and co-host, Ray Isle, Food & Wine’s Executive Wine Editor, serve up close to a hundred bottles of wine chosen by an independent panel of industry experts. Then with the help of an eclectic group of over 40 celebrities and celebrity chefs, musicians, writers, and so on, choose their favorite from each show’s offering and compare their choice with that of a studio audience tasting.

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Tucci brings the perfect mix of comedy and likeability to Vine Talk, which hopes to comfort and welcome consumers who may otherwise find the wine culture intimidating. Tucci charmingly joins his audience through their discovery of new wines and an increasing knowledge of the wine industry. Although he is not an expert sommelier, he inspires a lively and interesting talk. “It has not taken long to determine that most anyone can come together, enjoy almost any type of wine, engage in compelling conversation and even pick up good basic wine education in the process,” says Tucci.

Featured celebrities include John Lithgow, Jennifer Coolidge, Patricia Clarkson, Rosie Perez, Julianne Moore, Steve Buscemi, and the hilarious Nathan Lane. To view past episodes, learn more about the show or to continue to have wine demystified visit vinetalk.com.

Stanley Tucci has appeared in over 50 films, countless television shows and over a dozen plays, on and off Broadway. He was nominated for several notable film awards, including the Academy Award for Best Supporting Actor for his performance in The Lovely Bones, The Devil Wears Prada and Julie & Julia. Tucci first studied acting at SUNY Purchase, where he was a roommate of Ving Rhames, whose real first name is Irving. He credits Tucci for first calling him Ving. Stanley Tucci currently lives in NY with his three daughters.

Fun Fact: Vine Talk is co-produced by OLIVE Productions, a company that Tucci began with his friend for more than 20 years, Steve Buscemi.

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ADVANCED MIXOLOGY

RAISE YOUR AWARENESS

Flower Frenzy

Add a nutritional boost to your cocktails by mixing and garnishing with edible flowers. Blooms like roses, hibiscus and lavender are attractive and add antioxidants to your latest creations.

Just a Rose

Rose petals are renowned for their use in many cocktails and rosewater brings a distinctive floral character to a drink. Just a drop will do it, too much will be overpowering. Make your own rose petal infusions by adding fresh or dried organic, pesticide free petals to a base spirit. Place a handful of petals in a wide-mouthed jar. Fill the jar with your spirit of choice and 1/4 cup of sugar. Store in a cool dark place for about a month. A slice of lemon will bring bright color to the darkened petals. Serve with ice or soda.

HendRick’S Gin

Actually made with rose petals, Hendrick’s is a natural partner for rosewater and rose petal garnishes. It’s a manly way for a guy to stop and smell the roses. Mix solo with just tonic water or in a martini sans vermouth. Garnish with a cucumber and some rose petals and savor the beautiful flavor bouquet or try Wild Hibiscus Flower Company’s wild hibiscus flowers preserved in rose syrup for an extra kick.

ROSe GiMLeT

Created by Canard Chef INGREDIENTS

1 1/4 oz. Hendrick’s Gin 1 oz. Simple Syrup 1 oz. Fresh limejuice 3 Drops of Rose Water PREPARATION

Shake with ice and strain into a cocktail glass. Garnish with edible rose petals. Can substitute 1 oz. of Rose’s Limejuice for simple syrup and lime juice.

ROSA ReGALe

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“Love at First Sip” bottles a semi-dry, red sparkling wine crafted at the La Rosa Vineyard in Italy. The wine is 100% Brachetto grapes with a delicate bouquet of rose petals and raspberry and strawberry flavors. This is the chocolate lovers wine.

Stress Relieving Lavender

Ideal for many culinary uses, lavender has its own flavor along with a citrus bite. Give your cocktails an herbal twist by adding lavender simple syrup to a vodka like absolut Citron and garnish with a sprig of lavender.

laveNder SImple Syrup INGREDIENTS

1/2 cup granulated sugar 1/2 cup of water 1 1/2 tsp. dried lavender buds PREPARATION

Combine sugar, water and lavender in a small saucepan and bring to a boil over medium-high heat, stirring well until sugar is dissolved. Reduce to simmer for one to two minutes. Remove from heat and let steep then cool for about 10 minutes. Strain and discard lavender.

hpNotIq

A club favorite for years, is bringing floral infused spirits to the mainstream from behind the violet ropes with Harmonie. A blend of infused berries, violets and lavender, its latest use is in recipes calling for violet liquor.

hIbISCuS aNd elderFlower muSt try

Corzo tequila’s Rose Petal Infusion by adding fresh pineapple spears, orange zest, some dry rose petals and dry hibiscus flowers to a bottle of Corzo Silver that is one quarter full. Infuse for at least 24 hours. Makes a great display.

Also popular floral flavors in cocktails. Try the St. Germain Cocktail; think Paris circa 1947. INGREDIENTS

2 Parts Chandon Brut Classic Champagne 1 1/2 Part St. Germain 2 Parts Sparkling Water PREPARATION

Stir ingredients in a tall ice-filled Collins glass. Garnish with a lemon twist.

Chambord Flavored vodka Delivers the floral aromatics of the hibiscus flower along with the distinctive black raspberry flavor of the original liqueur. Plus Chambord’s Pink Your Drink program has already generated close to $200,000 in donations for Breast Cancer awareness. Pour the pink over ice cream for a tasty treat!

Tips For Using Edible Flowers are not grow*ingIf you your own flowers, try to find a farmers market or organic greenhouse nearby that sells fresh and dried edible flowers.

Never eat flowers of any kind *from your florist. Cut flowers

are sprayed with poisonous pesticides since they are not intended for food. Always stick to the flowers you know are edible. If you are unsure, don’t eat it.

The flower’s color *can affect the taste. For instance darker color roses are more robust and lighter ones add a subdued elegance.

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ADVANCED MIXOLOGY

DRINKS IN HISTORY

THE ZOMBIE by Rob V. Burr Mixologist, RumXP Judge

Donn Beach and Victor J. Bergeron of Trader Vic’s were rivals for many years. Each claim to have created the Mai Tai, which translates to “good” in Tahitian. The rum, Curacao liqueur and limejuice tiki drink was the popular drink in the film Blue Hawaii starring Elvis Presley.

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1956 Zombie Recipe IngredIents 1 oz. light rum 1 oz. gold rum 1 oz. Demerara 151 rum 1 oz. passion fruit syrup 1 oz. lemon juice 1 oz. limejuice 1 oz. pineapple juice Dash of Angostura bitters PreParatIon • Shake all ingredients (except rum) with ice and strain into a Collins glass. • Float the 151 proof rum on top.

It was 1934. Prohibition was over and the country rejoiced with a renewed vigor and interest in legal libations. One of the greatest innovators in spirits hospitality at this time was Ernest Raymond Beaumont-Gannt, popularly known as Donn Beach. With ingenious foresight, he opened Don The Beachcomber Bar and Restaurant, the world’s first Tiki Palace, starting the tropically decorated bar craze that same year. As a former bootlegger, Donn faced a challenge. How do you get an eager population of American whiskey drinkers, martini lovers and old-fashioned cocktail enthusiasts to consume wild, fruity potions filled with rum from exotic destinations? The answer was revealed serendipitously. One fateful day at Don The Beachcomber in Los Angeles, the great tiki cocktail master mixed a potent rum drink for a regular customer heading on a short business trip. As the story goes, it was so delicious that the man eagerly enjoyed three of these mystery cocktails before heading to the airport. When he sauntered into the bar several days later, he asked Donn: “What was in that drink?” He said he felt like a complete zombie for the last three days. And thus the legend of The Zombie cocktail was born. With more than seven ounces of rum and liqueurs mixed with delicious fruit juices, it became the most controversial, the most talked-about and eventually the most popular cocktail of the day. His business boomed as customers flocked to try his dangerous, infamous concoction. Donn instituted a strict limit of two Zombie cocktails per customer. Many considered this a bold challenge. Word spread wildly about Donn’s “tropical paradise” and his demon drink and the tiki bar vacation without leaving home fad was an overnight sensation. To keep the competition at bay, Donn never revealed the exact recipe of his original Zombie cocktail. He mixed his own syrups and unique special ingredients so that even his own bartenders could not reproduce the drink exactly. Thus, many iterations of the Zombie were created over the years. Donn never quite finished perfecting the drink, always endeavoring to improve on his original and make it easy for novices to master. Then in 1956 during a magazine interview, Donn revealed a modified version of his monstrous tipple, now referred to as the 1956 Zombie by tikiphiles. Although a bit simpler to make, the new version was true to the original concept - fruity and delicious and as potent and powerful as ever. To this day, no two bartenders make The Zombie exactly the same way. I’ve made it my life’s work to test them all and that’s why I love it.

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IN THE MIX

SUCCESS COMES IN CANS (NOT CANT’S)

You CAN judge a product by its package CJ CRUNK JUCE

KRU 28 VOdKA

“Taste, come and get some,” premium malt beverage available in three fruity flavors: watermelon, grape and fruit punch. Natural flavors make “CJ” the finest tasting in its category. “Whether pregaming for a concert, tailgating for a football game, or enjoying on ice at a girls night out, CJ brings the party to life,” says Tom Mahlke, President and CEO of Gila Brew Company.

Premium vodka in a shatterproof bottle designed to go anywhere you want it to. Hiking, fishing, sailing, skiing, wherever you go KRU82 will arrive intact at the end of your journey ready to mix. Fastened to the top is a black strap and metal carabiner, making KRU easier to tote.

NEW MIx EL JIMAdOR

Ready-to-drink tequila cocktails are a perfect combination of authentic el Jimador Tequila and delicious flavors including Paloma (grapefruit soda), Margarita, Spicy Mango Margarita, Vampiro (Bloody Mary-ish) and Batanga (cola with zing). Only available in selected states. Lo siento.

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SCOTTISH SPIRITS USA Like the sound of cracking a beer can? The folks at Scottish Spirits love it and think the can should be filled with something a little stronger than beer, like how ‘bout Scotch Whisky. “Scotch in a Can” has eight shots of Scotch straight out of the recyclable can.

SHAKING AND STIRRING

Bacardi Classic Cocktail Hand Shaken Daiquiri is a premium pre-mixed cocktail prepared just like the original classic. Simply pour over ice and enjoy the sweet-and-sour flavor profile of the original daiquiri: Bacardi Superior Rum, lime juice and sugar. Cool off in the hot sun with this modern classic in ready to drink form or try it the long way.

Hand-sHaken daiquiri INGREDIENTS

3 parts Bacardi Superior Rum 1 part lime or lemon juice 1/2 part sugar PREPARATION

In a shaker with ice, combine ingredients. Shake and pour into a glass.

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LAUNCHES

Reinforcing its reputation as the leader in flavor innovation, Absolut Vodka introduces Absolut Orient Apple, a new flavor that offers the fresh fruity taste of apples combined with tangy ginger creating a fun twist to any cocktail. Absolut was one of the first brands to market flavored vodka with Absolut Peppar back in ’86.

aBsoLut GinGer sMasH INGREDIENTS

2 parts Absolut Orient Apple 1/2 part simple syrup 1 part soda water 2 –3 lemon wedges 4 – 5 mint sprigs PREPARATION

Muddle simple syrup, lemon wedges and mint in a rocks glass. Add Absolut Orient Apple and ice. Top with soda water and stir.

Martini, the most iconic name in Italian winemaking, introduces a glamorous getaway in a glass with Martini Moscato dAsti. Uncork a bottle for your next al mare moment and let Martini Moscato dAsti whisk you away to the luxurious Italian Riviera or the tropical isle of Capri. No passport necessary. Simply experience the vibrant taste by serving well-chilled and over ice.

Martini Moscatini INGREDIENTS

3 parts Martini Moscato dAsti 1 part Grey Goose Vodka PREPARATION

Fill a mixer with ice and pour in Martini Moscato dAsti and Grey Goose. Shake vigorously and strain into a chilled martini glass. Garnish with a lemon twist.

GREAT STRAIGHT AHEAD

Louisville Distilling Company is set to launch Angel’s Envy, super-premium bourbon, created by legendary Master Distiller Lincoln Henderson of world-class brands such as Woodford Reserve and Jack Daniels. Coming out of retirement to guide the bourbon, Lincoln claims, “It’s my life’s work. It’s a whiskey of incomparable smoothness. It takes into account over 200 years of bourbon heritage and mingles it with over 400 years of port wine heritage.

SPIRES Created by Freddie Sarkis of Sable, Chicago IL

INGREDIENTS

1 1/2 oz. Angel’s Envy 1/2 oz. Amaro Nardini 1/4 oz. Rich syrup 1 Dash Ango mint PREPARATION

Combine in a glass over bruised mint, add crushed ice and swizzle, garnish with mint and strawberry.

The Original Moonshine, produced by Stillhouse and made in an authentic distillery in Culpeper, Virginia is launching in the United States. The Original Moonshine, is a clear corn whiskey, created by French-trained chef and renowned BBQ restaurateur Adam Perry Lang and Chuck Miller a third generation master moonshine distiller. Adam explains, “It was as important to develop a spirit with the ability to pair well with anything as it was to produce a whiskey that maintained a sophisticated flavor when enjoyed neat.”

SHINE TEA INGREDIENTS

2 oz. The Original Moonshine 6 oz. Sweetened iced tea 1/2 oz. Peach Schnapps 1/2 Fresh Lemon Juice PREPARATION

Build over ice in a highball glass and stir. Garnish with a sprig of mint.

Phillips Distilling Company is celebrating ten successful years of its UV Vodka brand with the introduction of the 14th variety: UV Cake. It’s like a party for the taste buds, like biting into a piece of delicious cake with creamy white frosting. UV Cake is best enjoyed mixed with ginger ale, cola or served on its own as a shot. It is the official celebration spirit, perfect for birthdays, anniversaries, weddings or a special weekend.

PINEAPPLE UPSIDE DOWN CAKE INGREDIENTS

1 part UV Cake Vodka 2 parts pineapple juice PREPARATION

Mix in a glass filled with ice. Garnish with a cherry and pineapple wedge.

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first glass exploring the infinite benefits of mixology for today’s world travelers

Click to Explore

Exploration is the epitome of the human spirit. It’s fun to discover new places and even more fun to taste different foods, wine and spirits. Chilled decided that Mexico would be an exciting place to explore in this issue. And since tequila and Mexico are as synonymous as Cancun and Spring Break, we asked the experts about this wonderfully cultural spirit, not forgetting the bounty of Mexico’s beers and the joys of a glass of sangria. In keeping with a Latin beat, we checked out Miami’s Rum Renaissance Festival and a new nightlife hub where the main squeeze comes from our neighbors to the south, South America, that is. So you think you know pisco? Read on and get the news! Throw in a world of infusions and dive Into the Drink with Nick Lucey and well, you know it’s an adventure. And let’s not forget our low cal summer drink recipes that’ll remind all the hotties out there not to over indulge while traveling. So explore, dream discover. Or if we may add a twist to Twain: Explore, dream, discover, drink.

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The Modern day MarkeTing Mix

Take Your Best Shot Marketing is an exciting field, the goal being to learn the who, what, where, why and how consumers buy a product. The trick is to study these variables in an ever-changing digital and globally influenced world. The beauty of product placement, media tie-ins, celebrity endorsements, and clever ad slogans is that they find a way into our psyche and make us not only remember the product, but also make us want to buy it. Back in the day, who could forget E.T., that adorable little alien, who just loved a certain type of candy? If you thought of Reese’s Pieces, you probably have seen the movie and associate the candy with it, proving that this type of product placement campaign actually works. Sometimes the products are so woven into the script that viewers are not even sure if the product is ‘real’. Were the vampires in Bon Temps sipping a real drink called True Blood, or was this just a fictional drink created for the hit series? Turns out, the brand became de-fictionalized and was marketed as an actual carbonated drink to satisfy consumer demands.

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Entourage and Tequila Avion are as thick as thieves. The two are so well intertwined that their ad campaign centered on whether or not the brand was real. The tequila, a real brand, was written into the script as a business venture for Turtle, played by Jerry Ferrara, and in a perfect marketing coup has movie star Vince, played by Adrian Grenier, endorsing it. The tequila is a part of the plot line which transcends typical product placement.

The Lonely Island, a comedy band composed of Akiva Schaffer, Jorma Taccone and Andy Samberg were an instant YouTube sensation with their hit music parody video called “Lazy Sunday”. Their digital shorts, “I’m on a Boat”, “Jizz in My Pants”, and “Dick in a Box” reached Emmy and Grammy proportions and led to the release of two albums, Incredibad and Turtleneck & Chain. Diageo, importers of Rokk Vodka, saw the potential to sell their product in a hilarious, sexy YouTube digital short created by the SNL band. As a matter of fact, Diageo took it a step further and selected the trio as “creative directors”, responsible for creating digital material to market the Rokk brand. The vodka appears in campaigns for their latest album and those who thought the brand was a joke are learning that it’s real, i.e., ‘it’s not a dream.” Midori, developed by Suntory, was first launched on a billboard in the closing scene of the movie, Saturday Night Fever. Since then the bright green melon liqueur has strategically gone digital by inviting Kim Kardashian to be the new face of the brand. Kim currently has more than six million followers on Twitter and more than four million fans on Facebook. Midori has linked up media channels and Kim ‘tweets’ and ‘likes’ on her social media for her “Stand Out” campaign and reaches millions at the drop of a click.

Reality shows are a strong platform for marketing products even though the story line is supposed to be unscripted. Bethenny Frankel, costar in The Real Housewives of NYC began marketing her Skinnygirl Margarita, a pre-made low cal bottled margarita that’s not a mix, on the show. Even though the series showed Bethenny struggling with distribution, there was a major buzz among viewers who were intrigued with the Skinnygirl Margarita recipe. So much so that Beam Global bought the brand for $120 million dollars. The simple margarita recipe was not the valuable part of the deal; it was the marketing that was priceless.

The marketing mix in today’s world has become very imaginative and resourceful by using the evolution of technology as an advantage. Advertising has an influence on us, whether we notice it or not. We admit these incredible new ways to start a buzz are working beautifully.

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THE HANGAR ONE VODKA BLIMP TOUR

BACK TO THE FUTURE

Blasting off across the country Hangar One Vodka will grab national attention with a first of its kind aerial campaign as unique as the hand-made vodka itself. In keeping with the brand’s heritage, the Hangar One Vodka crew will crisscross the country in their 128-foot long airship, bringing infusions of new fresh fruit flavors to all. The latest flavors to grace the real, all natural, unique fruit and flavor infusions portfolio are limited addition Chipotle, seasonal Fraser River Raspberry and Spiced Pear. With a fully functional vintage Hangar One airstream and 15 member crew, the blimp began its journey in Florida and is making its way up the East Coast before heading through the middle of the country and eventually to the West Coast, 30 cities later, landing at Hangar’s home in Alameda, California at the end of November. “The Hangar One Blimp Tour is the ultimate billboard,” according to Hangar One Brand Manager Kensey Davis. “The airship conveys the vodka’s unique story and has a farm to glass type of feel. It’s an historical structure that has the ability to grab attention from so many different venues, from ballgames to shopping malls to people’s backyards. It’s a fun way to familiarize people with the brand.”

Cheers to the Hangar One Vodka Blimp and Her Crew! Credit: Karen Tina Harrison

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Altitude With Attitude By Karen Tina Harrison

The 2011 Hangar One Blimp Tour is getting a lot of attention, including mine. I thought, how perfect is a blimp to shout out vodka distilled in a repurposed airplane hangar? I got lucky and was invited to meet the 2011 Hangar One Blimp Tour at its Long Island stop. I climbed into the blimp’s three-passenger, one-pilot “gonThe Blimp Tour marries this deep-rooted method of dola,” and glided around about 500 feet reaching people with a modern and virtual twist. above the Hamptons waterfront. The ride Visit the virtual cockpit for the tour on facebook. was smooth but with a little bounce, like a com and read all about the crew, follow the schedsleek speedboat. And the view…well, the whole ule, and post comments on the wall. It’s a totally experience had me totally juiced. interactive and fun way to read comments from I recommend blimping your ride. There are fewer people who’ve spotted the blimp and to check than 20 airships, or blimps, flying around today. And out some images from the itinerary. Hangar One’s 128-foot-long model, made by the American Lightship Group is the only blimp devoted to vodka. So, what does the Hangar One Blimp do in a So is the crew, well, not the pilot. Says Diego Certuchi, Hancity once it circles for a couple of days and gar One Vodka Blimp Tour Manager, “whether you’re sipping touches down? you guessed it. A big part while on a blimp, or a private plane, or your apartment terrace of the tour is the landing party and cockhigh in the air, Hangar One has attitude to match your altitude.” tail contest. Certuchi, a master mixologist, recommends keeping drinks simple during these high times. “Hangar One’s infused vodkas “The local bartenders are really creating have so much flavor,” he says, “you get the taste of a complicated some amazing cocktails,” says kensey. cocktail with just one other ingredient.” “They are keeping with the spirit of Certuchi suggests the following combinations, on the rocks, “and Hangar One and using fresh local ingreof course,” he says, “you can use your creative touch to build on dients and mixing up some really great these cocktails.”

summer cocktails.” Bartenders across America, check it out! If the blimp lands in your city, you may have a chance to attend the landing party and actually ride in the blimp. Local bartenders and their drinks are being posted on the Hangar One facebook page and the total amount of “likes” will determine the final winner. The final prize is an all-expense paid trip to San francisco to hang with the Hangar One distillers in the Alameda distillery. Go to Hangar One Vodka facebook page for details or visit hangarone.com.

• HAnGAr One SpICeD peAr VODkA wITH GInGer ALe • HAnGAr One CHIpOTLe VODkA wITH TOMATO juICe • HAnGAr One kAffIr LIMe VODkA wITH TOnIC • HAnGAr One CITrOn BuDDHA’S HAnD wITH rOSe’S LIMe juICe • HAnGAr One frASer rIVer rASpBerry wITH COke • HAnGAr One VODkA “STrAIGHT” neAT wITH A Mere Squeeze Of LIMe

Liftoff has been achieved!

read about Hangar One Vodka and the 2011 Hangar One Blimp Tour, concluding in San francisco on nov. 19, at hangarone.com CHILLEDMAGAZINE.COM

THE

SPIRITS

MEXICO

By Dori Bryant

Since the Polished Palate first coined the phrase ‘the Spirits of Mexico’ almost ten years ago, we’ve witnessed a dramatic influx of world class agave-based spirits pouring forth from our neighbor to the South. In the past eight years more than 150 brands, including 40 launches, have been tasted at our events, representing over 400 styles of Blancos, Reposados, Anejos and Extra Anejos, Creams, Flavors and Liqueurs. This year El Decreto and Montoro Tequilas, Zauco Mezcal and Vitzo Bacanora are making their debut, adding to the increased amount of shelf space and presence at retailers. Plus, inspired chefs, mixologists and cocktail enthusiasts at America’s favorite watering holes all have got the bug. Tequila is typically the first spirit that comes to mind when reminiscing about that first ritual rite of passage followed by mezcal, tequila’s older sibling, which is appearing consistently with new brands and varieties. Bacanora, made exclusively in the state of Sonora in northwestern Mexico, made its debut earlier this year. Sotol, made from the Dasylirion wheeleri know as Desert Spoon, has won hearts and garnered only gold medals for all varieties in four years of competitions. With every year we, too, are on a learning curve and are enjoying every sip of the journey as this industry evolves along with the growing number of new fans and returning consumers. The Spirits of Mexico Festival in San Diego increased 300% in attendance last year, to more than 2,500 attendees, and each new year will see more. Why? When you factor in the increasing number of restaurants, bars and lounges devoted to these spirits, the visibility in the media and the welcomed number of new bloggers, aficionados, authors and experts, the continued growth of tequila is assured.

There’s no worm in tequila. The worm is found in certain brands of mezcals and started as a marketing gimmick in the 1940’s by Jacobo Lozano Paez. The agave worm or gusanito (little worm) is actually butterfly larva and is a bright coral color, which fades to pink in the bottle.

CHILLED SUMMER 2011

TEQUILA

In 1795, Don Jose Antonio de Cuervo obtained the first license to commercially produce tequila. Since then Americans have developed a long-standing romance with it. We sing about it, sip it, cocktail it, cook with it, infuse it, chase it with lime and salt and a cold beer or sangrita, such as Casa ZG Sangrita. We consume more than two billion Margaritas each year. That’s a lot of tequila. Made exclusively in the states of Jalisco, Nayarit, Guanajuato, Tamaulipas and Michoacan, tequila must be distilled a minimum of two times and can only be produced from one variety of agave, the Blue Weber. Of the total supply of agave-based spirits, fully 80% was exported to the U.S. in 2010, a growth of 6.3% over the previous year. Moreover, what’s fueling our thirst are the artisanal, hand-crafted styles, which are referred to in Mexico as ‘Tequila Puro’ or 100% de agaves. ‘Puro’ Tequila grew a whopping 30% over the previous year, an all time record. Tequila as a sipping spirit is a stretch for some consumers but clearly, palate preferences for Puro’s have evolved and imbibers are sipping them neat. What better way to become intimate with each style?

BACANORA

Bacanora has been produced from the juice of the Pacifica variety of agave for more than 300 years, however, it was primarily consumed by family or given as a present. It received its own denomination of origin in 2000 and is only produced in the state of Sonora. A relatively new introduction to the U.S. market, Vitzo Bacanora - a soft touch of cream and vanilla with hints of caramel, made its debut to very pleased consumers this year at the Spirits of Mexico, Las Vegas. Cielo Rojo Bacanora will be making its appearance at the Festival. Tasting Panel Magazine awarded the brand 93 points and notes, “Smoke wafts from the glass in a haze of peaches, pears and ripe cactus … The palate holds pleasurable butternut cream streaked with that wonderful tinge of burnt marshmallow.” We know we’ll be adding this to our sipping journey!

MEZCAL

“Mezcal or ‘mexcalmetl’, from the indigenous language Nahuatl, at 500 years, is arguably the oldest distilled spirit produced in North America. New evidence currently being unearthed by archeologists suggests that a similar spirit may have been produced as early as 1400BC. Mexcalmetl means agave or maguey that has been cooked. This sweet cooked agave is mashed, fermented and double distilled to produce Mezcal. “In the nineteenth century, colonial aristocrats liked Mezcal so much that they called it ‘Mexican Cognac’, because of its exquisite and complex flavors”, says Douglas French, master distiller of the Scorpion brand. Earlier this year at the Spirits of Mexico Las Vegas, Mr. French stunned seminar guests with tastes of four varieties—each singularly memorable. Most Mezcal is small volume, artisanal production and, due to the method of cooking the agaves, most tend to carry a smoky flavor, much like the heavy peated single malt scotch. Those which are steam cooked have less smoke and more robust flavors. Then there are Mezcals ‘sin humo’, such as Fidencio. Mezcal can be made in seven states including Guerrero, Oaxaca, Durango, San Luis Potosi, Guanajuato, Taumalipus and Zacatecas however most are made in Oaxaca. While 90% of Mezcal is made from the espadin variety of agave, there are 28 types that are native to the denomination of origin regions including tobala, mexicana, barril, pulque, quishe, pasmo, tepestate, blanco, ciereago and many others including the blue weber, which is exclusively mandated for the production of tequila. While Mexico’s certified Mezcal production is currently about 1.5 million liters per year, new Mezcals and the introduction of non-espadin varieties as well as variations on production techniques could positively affect and increase production. Look for brands such as Scorpion, Maria, Oro de Oaxaca, Mijes, Metl 2012 Reserva Especial, Beneva, El Zacatecano, Forever Oax, Guerrero, Fidencio, Felino, Jacarandoso. While in NYC, visit Casa Mezcal and, in San Diego, Cantina Mayahuel—each featuring among the largest varieties available stateside.

SOTOL

Sotol is distilled from the desert spoon plant, a variety of agave that grows wild in the Sierra Madre mountains in the only state where Sotol can be produced, Chihuahua. These agaves tend to be plumper and smaller than their cousins; one Sotol plant, on average, produces only enough for one liter. Hacienda de Chihuahua produces a silver, reposado and anejo—all three won Gold Medals in the 2009 Spirits of Mexico Tasting Competition with the Silver earning a Best of Category classification. Last year, Don Cuco Sotol made its debut at the Festival with a reposado and anejo. Both won Gold Medals and both return this year.

AQUA MIEL & PULQUE The juice collected

from the agave plant is called “agua miel” or honey water—a delicious juice that can be consumed fresh. If left alone for a few days, the juice ferments into pulque, a beverage much like a hard apple cider. We would be remiss in not mentioning Sangrita, traditionally accompanying a ‘pour’ throughout Mexico. Sangrita is a blood orange based spicy, non-alcohol concoction and varies significantly per establishment. Look for Casa ZG Sangrita Mix (casazg.com), which debuted at the Festival last year and marries heat and sweet to perfection. Agave-based beers, such as those produced by Mother Earth Brew Co. in San Marcos, California are stunning examples of what more lies ahead from the noblest of plants, the agave. Finally, speaking of that journey, several companies have been organizing distillery tours, including tequilanuts.com and experiencetequila.com. For more information on tequila, contact the CNIT (National Chamber for the Tequila Industry) by visiting tequileros.org. And please consume responsibly and beware: read the label before tasting or buying any product to ensure the government’s seal of approval has been stamped. SALUD!

ROBERT PLOTKIN, CO-HOST OF THE SPIRITS OF MExICO TASTING COMPETITION, NAMED EIGHT PROFITABLE PREMIUM TEqUILA TRENDS...

• elevated proofs {Agave 99, Kah, Peligroso, Don Fulano} double barrel {Casa Herradura} • • single barrel {Casa Noble, Corrido} certified organic {Tierras, 4 Copas, Alquimia} • • innovation flavored tequilas {Agave Loco, La Pinta, Tanteo} • • diversification {Maestro Dobel Diamond} terroir {vintage and single estate such as those from Ocho} • CHILLEDMAGAZINE.COM

NOW WE’RE DRINKIN’

Blanco (Silver) Blue agave Spirit in itS pureSt form. clear, un-aged, ShowS the true and natural SweetneSS and flavorS of the agave.

4 Copas Tequila Blanco is about as close to the agave as you can get. Pure, lemon lime and peppery organic tequila and makes a great margarita. Tequila 29 Blanco Produced by young Mexican entrepreneurs, it is a premium 100% pure agave. The name was created to rhyme with the word “tonight”, intended to show a modern, urban more youthful image to traditional Mexico and tequila.

anejo (aged) tequila iS aged in BarrelS for a minimum of one year. tequila darkenS to an amBer color and BecomeS Smoother and more complex.

Aha Toro Tequila Anejo a darker color than reposado and bottled in unique handcrafted blown glass with rustic labels created by Mexican artisans. Tequila Herradura Anejo is aged for over two years in white oak barrels. Pure and smooth, it has been compared to some of the best whiskies of the world by the most prestigious of palates. Jose Cuervo Black Medallion aged at least a year in charred oak barrels and is a great sipping tequila with an even greater price tag.

repoSado (reSted) “reSted and aged,” in wood BarrelS for a minimum of 2 monthS. the tequila iS golden with Both agave and wood flavorS. the uSe of different typeS of BarrelS create unique flavorS in the Spirit.

1800 Tequila Reserva Reposado takes its name from the first year tequila was being aged in wood. 1800 tequila is 100% Agave “rested” in French oak for 6 months.

IngredIents

3/4 oz. Patron Silver tequila 3/4 oz. Patron XO Café 3/4 oz. espresso shot Fine sugar Powdered chocolate PreParatIon

Rim the serving glass with sugar. Combine liquors with espresso in a mixing glass. Add ice, shake and strain. Garnish with powdered chocolate.

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Lunazul Blanco stirs the wolf that lives inside of you. Pure and classic agave taste with a very smooth mint eucalyptus freshness. May the spirit of the wolf protect us through all.

TEQUILA’S CO-SIP Sangrita, not to be confused with Sangria, is a traditional Mexican chaser used to douse tongue fires after shooting homemade tequila. The drink, meaning “little blood” is made using tomatoes or tomato juice, orange juice, fresh lime juice, onions, salt and hot chili peppers. A tequila and sangrita serving is called a “completo”. There are many recipe variations out there and ready-made brands.

ChIlled sangrIta IngredIents

Don Julio Reposado is aged in American white oak barrels for 8 months. It’s best enjoyed on its own or with grapefruit soda or sip it along with a fresh Sangrita.

1/2 cup fresh orange juice 1/2 cup fresh grapefruit juice 1 1/2 cups tomato juice 2 tsp Tabasco Sauce Juice of 2 limes Dash of fresh black pepper Dash of sea salt 1 tsp Worcestershire Sauce PreParatIon

Mix all ingredients and chill. Pour into shot glass and sip with a blanco or reposado tequila. Milagro Select Barrel Reserve Reposado triple distilled Agave and aged for 10 months in new French single oak barrels that comes in a unique hand-blown crystal bottle.

PoPUlar readY-Made sangrIta Brands Tequila Tamer Sangrita Sangrita de el Jimador Casa ZG Sangrita Sangrita Real

Patron XO Café is a blend of Paton Silver and coffee to create a unique high-quality liqueur. “The method we use to create this coffee liqueur is a perfectly balanced blend of ultra-premium Patron tequila and the pure, natural essence of fine Arabica bean coffee from Mexico,” says Francisco Alcaraz, Patron’s master distiller. Fun Fact The two main types of Tequila are 100% Blue Agave and Tequila Mixto (mixed). Mixto contains a little over half Blue Agave mixed with typically cane sugars, caramel color, oak extract flavoring, glycerin and sugar based syrup added to the agave.

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Cervezas Mexicanas By Lynda Calimano

Contrary to what many believe, Cinco de Mayo is not the celebration of Mexican independence, but a holiday commemorating the 1862 victory of the Mexican militia over the French Army at the Battle of Puebla. It’s a day that gives Mexicans and non-Mexicans alike the liberty to go a little loco toasting tequilas, feeding on fajitas, and chugging a few cervezas with or without lime. In fact, when it comes to beer, Mexico produces some amazing ones that can be enjoyed all year long and has a long and colorful history with it. Long before the Spanish conquistadors arrived, the Mayan and Aztec Indians were brewing grain-based alcoholic beverages from locally harvested corn (an ingredient readily available at the time). However, it was the settling of German immigrants and the influence of a four year period under the Austro-German Hapsburgs in the middle of the 19th century that fueled the development of more sophisticated brewing techniques. It was Emperor Maximilian, a leader who apparently never traveled without his loyal brewmasters, who had the biggest influence. He favored a new Vienna style, darker and maltier, more or less a subset of a traditional German lager, and it increased in popularity. That legacy continues today with popular brands like Negra Modelo and Dos Equis Ámbar. Prohibition significantly boosted the Mexican brewing industry as Americans were forced to flee to border cities to purchase and consume. Several breweries opened on the Mexican side of the border to satisfy the desire created by the absence of beer in the states. Today, according to the 2011 Brewers Almanac, prepared by the Beer Institute, Mexico’s annual imports and exports continue at a fairly consistent pace over the last three years.

Bottoms Up! Craft beers drunk in MexiCo per every 100,000 beers ConsuMed

the year Groupo Modelo started to iMport Corona to the u.s.

perCentaGe of the u.s. iMport Market held by the top two beers: heineken and Corona extra

annual beer iMports to MexiCo

the dollar aMount heineken paid for feMsa: brewer of dos equis, teCate, and sol in an all-stoCk deal

annual beer iMports froM MexiCo

on tHE HousE

(31 Gallon barrels)

Along with the great beer served with lime debate there are many stories about the origin said lime. One theory claims Mexican beer bottle caps got rusty and the lime was used to clean the lip of the bottle.

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BOHEMIA

One of the world’s most awarded lagers, Bohemia began way back in 1905, when it was recognized that Mexico needed a fine beer to compete with its European counterparts. Fruity aroma with sweet vanilla, lively carbonation, rich and full bodied with a silky feel in the mouth. Earth-like complexity which stays on the palate. Cocoa on the finish, with a snap of bitterness.

CARTA BLANCA

A golden refreshing beer, which represents the classic Mexican Lager tradition.

CORONA

Corona (or Corona Extra as it is labeled) is the top-selling beer in Mexico and one of the top-selling worldwide. Available in more than 150 countries, it’s also Mexico’s leading export brand. First brewed in the mid 1920s by Cerveceria Modelo, Corona has been imported to the U.S. since 1979, and Groupo Modelo introduced a lighter version with Corona Light in 1989.

SOL

A golden, colored lager that pours clear, with effervescence and a slight head. The beer tastes clean and refreshing with some mild cereal notes and some delicate hop bitterness. The finish is clean.

INDIO

A Lager-type beer with an amber hue and a distinctive light caramel-malt taste. Originally named “Beer Cuauhtémoc” but quickly became “Indio” because of the picture of the Indian on the bottle.

MODELO ESPECIAL

Ranked the #3 imported beer in the U.S. (selling more than 30 million cases annually); you can find this full-flavored pilsner with a slightly sweet, well-balanced taste, light hop character and crisp finish in bottles, cans or on tap in some of the larger cities.

NEGRA MODELO

This dark Vienna-Munich type beer has had extraordinary acceptance in international markets. Exports to the U.S. began in the early 80´s, and have since attained great success in Europe, Australia, Central and South America.

PACIFICO

Dating back to the early 1900’s, a pilsner style beer brewed in the coastal community of Mazatlán (aka The Pearl of the Pacific). It has been exported, mainly to the West Coast, since 1985.

SUPERIOR

This beer was originally brewed to be a premium beer of Cuauhtémoc Moctezuma, and has received a number of awards, including a gold medal at the Le Monde Selection in Belgium.

TECATE

A pale lager from the city of Tecate, this beer was first made by a small local brewery and was later bought out by Cuauhtémoc Moctezuma, which also makes Dos Equis, Bohemia, Sol, and a number of other Mexican brands. A lager with a delicious aroma of malt and hops and a delicate balance in its subtle refreshing taste.

VICTORIA

A pilsner-Vienna type beer, unique for its bitterness and strong flavor which instantly pleases even the most demanding consumer. With more than 135 years of excellence, Victoria is one of the oldest beers produced in Mexico.

DOS EQUIS

Dos Equis was first crafted in Mexico by the German brewmaster Wilhelm Hasse in 1897. Originally called “Siglo XX” or “20th century”, the brand was named to commemorate the arrival of the new century; since the Spanish language uses Roman numerals to represent centuries, the bottles were marked “XX”, two Xs, or “Dos Equis”. It is currently available in two varieties: Dos Equis Lager (fresh, crisp and golden, it’s more like a pilsner than a traditional lager) and Dos Equis Ambar (traditional Vienna style amber lager with a rich, big flavor).

Note: Generally, when you think warm climates, dark beers don’t usually come to mind, but an ice cold Ambar really delivers.

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SANGRIA BY THE

GLASS By Anthony Caporale

when i was a kid, my family got together every weekend for sunday dinner at my grandparents’ home. my favorite part of the day would come after the dinner which ended with fresh fruits, nuts, and after-dinner drinks including wine and anisette. this is when the adults would sit back and discuss the important issues of the day, swap jokes, and tell stories of growing up in what sounded to me like another world. i would sit and listen for hours as my grandfather patiently cut fruit that he would pass around to the children. Finally, he would slice some fresh pear and soak it in red wine for himself. this seemed like alchemy to an 8-year old, and provided a poetic closure to the day which i’d watched him begin by soaking biscotti in his morning coffee. my grandfather’s image stayed with me throughout my life, and the flavor combinations these rustic food and beverage pairings suggested have found their way into many of my cocktail recipes. after my grandfather passed away, i wanted to pay tribute to him. as a bartender, the idea of using his after dinner ritual as the basis for a drink seemed fitting. after much tinkering, i finally hit on the recipe which i call a Pear royale. it’s a recipe that’s included on my art of the drink dVd and one of my favorites. what makes it so appealing is its’ simplicity – a quality not lost on my grandfather. at its heart the drink is a by-the-glass sangria, sweetened wine fortified by a spirit and flavored with fresh fruit. sangrias are enjoying resurgence in popularity lately but unfortunately, finding a bar or restaurant that serves a good one is still the exception rather than the rule. this may be due to the drink’s strong cultural associations with mexican and spanish cuisine but i suspect a bigger deterrent is the extensive preparation needed to serve the drink. in addition to cutting fruit and mixing ingredients well before service, room for large storage containers is needed as well as a simple method for transferring the drink and the fruit into a glass. it seems that the same qualities that make this beverage perfectly suited for at home gatherings conspire against it in a commercial setting. Preparing a by-the-glass sangria can be challenging as most recipes lack the complexity and depth of flavor that develops during the maceration process. however, with careful use of ingredients and an eye toward not replicating sangria but more teasing out its essence, some of the drink’s endearing qualities can be captured in a by-the-glass preparation.

some things to consider when making your own: • start with a wine base. almost any wine will do, but consider the wine’s residual sugar content that will affect sweetening decisions later in the recipe. • add either a spirit or a liqueur. use less than the volume of wine and be careful not to mask the wine’s character. • if using a spirit, you may want to add a sweetener. honey, agave nectar, or even stevia (i like truvia for availability and consistency) all work well. • garnish with berries as they’re not likely to contribute much flavor during a short exposure.

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• to get the flavor of fruit into the drink as quickly as possible, slice fruit thinly and expose as much of the flesh to the drink, peeling away most or all of the skin as it forms a barrier between the fruit and the drink. • add some fizz. i lean toward sparkling wine or cider, but club soda also works well. try to avoid flavored sodas – a shot of lemon-lime soda has been the death blow to an admirable by-theglass sangria recipe. • experiment with presentation. nobody says you have to serve your creation in a wine glass.

Pear royale INGREDIENTS

1 oz. Chianti 1 oz. Chambord 1 oz. Prosecco 1 Ripe pear PREPARATION

Thinly slice 1 pear, press three slices stem side down onto the inside of a martini glass. In mixing tin with ice add Chianti and Chambord. Shake until tin is frosted. Strain into pear-lined martini glass. Float Prosecco. Garnish with three raspberries floated on top.

Fruit Infusions Flavored vodka can have a taste profile as complex as fine wine or can be as simple as fruit in a jar of the neutral spirit. Pear is a light and subtle flavor that has been a main infusion ingredient for centuries. Grey Goose La Poire is the French Anjou pear flavored expression from the premium line of vodkas. Try with lemon/lime soda and add fresh lemon juice. Or just mix with ginger ale for a great cocktail. Garnish with a pear.

En ÉtÉ INGREDIENTS 3 oz. Chablis 1 oz. Grey Goose La Poire 1 tsp. Orange Blossom Honey 1 oz. Rose Champagne

on the house

If your bar or restaurant has a theme not typically associated with sangria, a by-theglass presentation is a perfect way to experiment with more culturally rich ingredients and to expand your cocktail menu.

PREPARATION Thinly slice a ripe lemon and place three slices into a tall glass. Fill with ice. In a mixing tin with ice add all ingredients except Rose. Shake until tin is frosted and add Rose. Strain into prepared glass over ice. Garnish with three white grapes floated on top.

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The OWER of ISCO From Peru to You By Karen Tina Harrison

First came rum, then tequila, then cachaça. Now, the latest spirit to come roaring up from south of the border is pisco. Got a thirst for being first? Then, ride the pisco wave. One taste and you’ll want to get wet. Pisco is a distilled spirit, generally 80º to 86º, made in Peru and Chile. Both countries claim to have originated it, but since Pisco is an actual town in Peru, the evidence seems clear. So is Pisco. It’s a crystalline liquor, distilled from grapes, like brandy and grappa, and has some taste similarities. Confirm this with your grappa regs—and check pisco out yourself. “Sip pisco neat and room-temp,” recommends Pisco 100 distiller Guillermo Ferreyros, “to experience and savor pisco’s unique flavor.”

Pisco is Peru’s national spirit, and highly regulated for quality. Produced in or near the town of Ica, Peruvian pisco can be made only from eight domestic grape varieties. And unlike other clear spirits, it cannot legally contain water, flavorings, or additives, nor can it be aged in wood. There are three styles of pisco: • Puro, made from one grape variety – aromatic or tart –and exhibiting that grape’s flavor • Acholado, an artisanal, private blend of two or more grapes • Acholado called Mosto Verde (green must), made from partially fermented grapes with some residual sweetness

Paolo Garcia and his signature Pisco 100 cocktails

“Pisco’s only limit is your imagination”

Maracutini

Piscojito

arequiPa Pisco aPPletini Pisco sour

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chicha Pisco

What to do with Pisco

The Peruvian governmenT has grand designs for Pisco and exPorTs only The mosT Premium brands. These Piscos may soon find a home on your ToP shelf. Pisco 100

Made from the must of Quebranta, Torontel, and Italia grapes, of which, eighteen pounds go into every liter. The grapes are crushed not by machine but the old-fashioned way - trod upon. This step keeps bitter tannins from entering the juice, and earns Pisco 100 the seal of Hecho a Mano (Made by Hand). Pisco 100’s distiller and owner, Guillermo Ferreyros, is involved in every step of production. “I visit the vineyards, know the farmers, and choose the grapes,” he says. “We don’t cut corners. My grapes are processed as soon as they get to the distillery, even if it’s three in the morning.” Pisco 100 was the first pisco to be bottled in vintages. Its non-vintage pisco has been in the U.S. since 2008.

Mix it madly!

macchu Pisco

Pisco sours are the classic concoction (and you’ve made them, egg white, bitters, and all). But the pisco cocktail wave is roaring toward shores. “Pisco is a fantastic mixer,” raves Ferreyros. “Anything you can do with a clear spirit, you can do with pisco. But pisco adds its own novel flair.”

This pisco is made from Quebranta grapes and its’ flavor is earthy with a hint of vanilla and other spices. It’s as suitable for mixing as it is for slow sipping.

la diablada

This is another brand in the MP portfolio and is made from firstpress Quebranta, Moscatel, and Italian grapes. The nose is aromatic, the texture silky, and the flavor fruity, spicy, and somewhat dry. “La Diablada” is the Peruvian name for a fiery dance between angels and devils (or, your bar on a busy night.)

Serve it neat!

Pisco PorTon

Produced by internationally renowned distiller Johnny Schuler in a state -of-the-art, green distillery in Ica, Peru, Pisco Porton’s mosto verde combines three grapes (Quebranta, Torontel, and Albilla) and is “rested” for five to eight months before bottling. The grape sugars in the must contribute a subtle sweetness to the 86º blend, and the finish is long and luxurious.

Premium piscos like Pisco 100 and Pisco Porton are made for sipping at room temperature in a whiskey glass or brandy snifter. Take your time. “First, inhale the fruit,” says Pisco 100’s Mr. Ferreyros. “Your first sip will warm you like cognac. Then you taste the pisco like wine, sensing the grape.” This Peruvian sophisticate goes on, “It’s delicious, but subtle, without the overwhelming taste of tequila. You can even drink it with your dinner, like wine.”

Pisco mixology has been pioneered stateside by Paolo Garcia, head bartender at CVE.CHE 105, a happening Peruvian restaurant in downtown Miami The sole spirit on offer is Pisco 100, a novel idea and clearly an endorsement. “I was drawn in by pisco’s complexity,” says Garcia. “The grapes it’s distilled from give it a tartness and subtle sweetness you don’t get in grain spirits.” Maintains Garcia, “For a bartender, versatility is everything, and pisco is an amazing mixer. You’ll see that pisco is genius for slings, and you can create your own pisco infusions!” Paolo Garcia’s signature Pisco 100 cocktails at CVE.CHE 105 include: Maracutini: a Pisco 100 sling with fresh passion-fruit juice, lime and simple syrup Chicha Pisco: Pisco 100 with fermented purple corn juice, a Peruvian staple and made in-house We tend to agree with Paolo. “Pisco’s only limit is your imagination. Show your stuff and get into it. Your patrons and guests will love your drinks, and spread the word about pisco.”

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By Jeff Greif

At CVI.CHE 105 every table is full. The warehouse space in an out of the way Miami barrio hums and buzzes like a beehive. Cement columns anchor stark white tables and chairs cramming the space where white paneled walls with illuminated vitrines harbor Latino-centric curios. All the more to keep you in the mood. It’s fever pitch on a Friday night and the guests are ready for ... ceviche. And pisco, of course! If you are not familiar with ceviche it’s time to change that. A delicate concoction of marinated fish, there’s nothing like it in a tropical setting, as long as you wash it down with the very best pisco.

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Photos courtesy Jayme Lam and CVI.CHE 105

CVI.CHE 105 Miami’s Pisco Palace

Downtown Miami has not quite been the same since the restaurant opened in 2008. A quick glance at the menu indicates that a lot of imagination is at work here. Dishing up some exquisite traditional cooked Peruvian food in a modern presentation along with a myriad of innovative takes on ceviche, CVI. CHE 105 makes a big statement but the most innovative thing is not just the food but also the cocktails. Pisco cocktails are the mainstay here and in fact the brand of choice is Pisco 100. Like Mexican food and Margaritas most people associate the Pisco Sour with Peruvian cuisine but here at Ceviche 105 we’re thrilled to find a diversity with the Pisco spirit in the many complex recipes incorporating it. Chef Juan Chipoco opened CVI.CHE 105 in 2008 and the restaurant tripled in size by 2010. The reason for that is because Juan comes from Peru and creates an authentic Peruvian atmosphere in downtown Miami. As the chef he’s come up with infinite variations on ceviche, but the menu also features dishes that include chicken and meat.

The story of CVI.CHE 105 is bittersweet and it’s a story of how America is the land of opportunity. Juan Chipoco and his business partner and co-owner Luis Hoyos came to the U.S. fifteen years ago and worked their way up in various restaurants. In 2007 they bought a Cuban restaurant and worked day and night to make it a success. Almost verging on bankruptcy, they changed the concept to what would become CVI.CHE 105: a hip restaurant celebrating the flavors and colors of Peru. Chipoco as chef, wanted to make sure that every dish on the menu was a traditional taste and was the right combination of ingredients from his childhood.

Piscojito

This drink is like a popular Caribbean drink with a Peruvian twist ts

n Ie

isco oP

100

lad cho A 3 oz

1 oz simple syrup

1 oz

PreParatIon

fresh

ly sq u

eeze

d lim e jui

Combine all in a shaker with ice. Pour into a rocks glass. Top off with club soda. Garnish with mint leaves. CHILLEDMAGAZINE.COM

GET JUICED Fun, Fruity Flavonoids will be your new main squeeze.

CITRUS BREEZE Ingredients 1 1/2 oz. Absolut Citron 5 oz. Grapefruit Juice 3 oz. Cranberry Juice

Preparation

Mix all ingredients in a Collins glass with ice. Garnish with fresh fruit.

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MELON BALL BITE Ingredients 1 oz. Captain Morgan Lime Bite 3/4 oz. Midori Melon Liqueur Splash of sour mix

Preparation Shake, strain, and serve in a rocks glass. Garnish with melon.

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GET JUICED

FALLING STAR Ingredients

1 1/4 oz. Captain Morgan’s Spiced Rum 2 oz. Orange Juice 1/4 oz. Lime Juice 2 oz. Tonic Water

Preparation

Pour rum, limejuice, orange juice over ice in Highball glass. Add tonic and stir gently. Garnish with an orange twist.

ON THE HOUSE

When adding a twist or peel to a cocktail, wash and then rub the outer skin of the citrus fruit on the rim of the glass to take advantage of its natural oils. Then twist the peel over the glass to add the oils and fruit essence to the drink.

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DOUBLE TANGERINE Ingredients

1 1/2 oz. Hennessy Cognac 3 oz. Fresh tangerine juice 1/2 oz. Fresh lemon juice 1 oz. Ginger Simple Syrup (slices of fresh ginger infused into a batch of simple syrup)

Preparation

Rub the rim of a chilled cocktail glass with a tangerine wedge and sugar the rim. Put all ingredients into a cocktail shaker with ice, shake, and strain. Garnish with a tangerine twist and drop a few raspberries into the glass.

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By Donna Hoke Infused spirits aren’t new, but they’re more popular than ever. If you’ve ever been on a quest for the perfect vodka gimlet, you appreciate the skilled bartender who can marry good vodka to just the right amount of lime. But his job, and your quest, has been made infinitely easier by the recent profusion of infusions, not just in vodka, but gin, bourbon, rum, whiskey, even beer. Now the perfect blend is as simple as pouring flavorful spirits over ice. Flavored liquors are made when distillers add ingredients during the distillation process, while infusion simply allows pre-existing alcohol to absorb external flavors. The popularity of flavored and infused spirits is on the upswing, but they’re really nothing new. Sangria has been around since the sixties, Captain Morgan spiced rum since the eighties, and vodka—because of harsh and unpleasant tastes resulting from poor distillation conditions—has been getting a flavor boost from honey and spices since the 14th century. In fact, vodka is at the base of most flavored liqueurs like Bailey’s Irish Cream, though these also have added sugar. Today’s spirits are infused and flavored for much the same reason: to disguise the taste of alcohol.

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The first flavored vodka was Absolut Peppar, a spicy blend of roasted jalapenos, green tomatoes, and dried herbs. Introduced in 1986, it was the brand’s first flavored vodka after nearly a century of distillation. It created an explosion that over the next two decades produced a runaway cocktail culture that brought with it a demand for more; new flavors were the natural response. Citrus infusions, an extension of a twist which traditionally served as a garnish, were the next to emerge and remain the most popular, but take a look at the shelf next time you visit your liquor store. You’ll see row upon row of infused offerings. Absolut, Finlandia, Smirnoff, Grey Goose, Skyy—they’re all in on it, and flavors range from cherry to chili pepper, coffee to cotton candy, root beer to rhubarb and everything in between, including bacon … but, of course. Flavored spirits are pure marketing genius. Not only did they induce brand loyalty among consumers, they also branched out further with extensions offering new variations on old classics that then prompted fresh ideas for the cocktail recipe books.

Not to be outdone, restaurants began infusing their own spirits using fresh ingredients from their kitchens. No longer content to take just celery, lemons, and limes from the kitchen stores, bartenders began experimenting with fresh herbs, spices, and fruits to create custom blends. This allowed them to come up with new infusion combinations every week, a big draw for customers who want to try the latest thing, whether it’s bubble gum, bison grass, beets, or Buddha’s hand (don’t get grossed out; it’s a fruit). According to the Distilled Spirits Council of the United States, fresh herbs, organic fruit, house made syrups, homemade bitters and obscure oils like litsea cubeba are just a few of the top notch ingredients being used to design creative cocktails and consumers can expect to find anything from jalapeno infused vodka to cilantro infused rum when they go out. Bar managers are proud of their unique creations and consider them natural extensions of the chef’s kitchen. Very often, the jars—sometimes looking eerily like laboratory science experiments—are in full view of customers who can “watch” the process as they anticipate their next new flavor experience.

Bourbon is infused with cherries and vanilla beans and served alone or with Coke, while Applewood smoked bacon bourbon makes a killer Old Fashioned. Rum is infused with pears and sage, gin with peach and ginger. And vodka, the most flexible spirit of all, is infused with everything. Mix a martini with strawberry rhubarb vodka, a Bloody Mary with vodka flavored by garlic and basil, or a caipirosca with blueberry-rosemary vodka and voila! Instant signature drinks. At the dinner tables, these new spirits also work great in coffee or served over ice cream. Either way, bon appétit! Or Salute! Flavored spirits have made an indelible mark on the industry.

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IN THE MIX

EVENT

RUMRENAISSANCE FESTIVAL

MIAMI, FLORIDA

By Paul Artrip. Photography by Lauren Silva

Colors, music, tropical vibrations and luscious libations were spread out before me. Entering the lobby of the Deauville Beach Resort in Miami Beach was like entering into an alternate dimension, a ‘rum world’ of flavor, aroma, and carnival. Robert Burr’s Miami Rum Renaissance Festival is the largest cane spirits event in the western hemisphere. Fortunate attendees who bought tickets before they sold out were treated to a global selection of over 100 products, served by an army of gifted mixologists and brand ambassadors. Premium aged rums? Oh, yes. Cocktails, both nouveau and traditional? Of course. I sipped, sampled, and discussed as the party swirled around me. Since its creation, The Rum Renaissance Festival has doubled in attendance each year, reaching over 4,000 attendees in 2011.

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I’ve known Robert Burr, his wife Robin, and their son Rob for years as fellow rum lovers. I had to find out what motivated them to commit so much of their lives to this kind of event. “As the publisher of a guide to rum, I could see that rum was entering a new era of enlightenment about five years ago,” explains Robert. “More high quality rums were coming to market and there was momentum in consumer awareness of these exotic and flavorful spirits. The industry was ready to move forward, and the public was ready to discover the expanding range of great rums, so we started organizing the largest rum festival in the western hemisphere. Miami was the logical choice.”

The Side Bar Rum’s place in the 21st Century? We asked the ‘Rum Gods’ themselves.

“People have discovered, more than ever, that better spirits make better drinks...” The industry and public response has been enthusiastic. “I wanted to reach out to everyone,” said Robert. “For the brands, it’s an opportunity to present their products in a festive and positive setting.” The industry agrees. According to John Eason, Vice President, National Sales Manager at Serralles USA, exclusive distributors of DonQ Rums and BlackBeard Spiced Rum, “The goal is simple - to showcase our award winning product lines to as many key trade and consumer enthusiasts alike in one festive environment of worldclass rums.” The industry gets to have a centralized focused celebration where it’s all about rum. The public gets to taste and experience the finest rums from around the world with very compelling stories and heritage, showcased in various seasonal and unique libations. The event was hugely positive - a true spotlight on the emerging rum category. Long overdue and well done! I also spoke with some of the more recent rum arrivals on the American scene. I caught up with Gardner Blandon, CoFounder of Dana Imports, who oversees Zafra Rum in the USA. During a short break I got his viewpoint. “Why have this rum event?” he said. “Simple. To expose the general public to the versatile spirit with great stories and products behind it. It’s only natural to have it in a tropical setting like Miami and to be able to accommodate the many products you need an event of this size. We have great fun telling our stories to the consumer and get them to better understand this wonderful spirit, and hope that in the end they become fine rum lovers. Miami is also great for this festival since so many rum companies have local offices and connections.”

Robert Burr, Miami Rum Renaissance: “Luxury rums are coming to market at an astonishing pace. Rum is not expensive. A great bottle of Single Malt Scotch could cost $300-$1500, but a great bottle of rum can be enjoyed for $30-$75. David Ortiz, Ambassador for The American Still Life Craft Spirits Collection: “Our American rums played an important role in this country’s history, and their resurgence is now playing an increasing role in rum’s marketing efforts today. Nick Pelis, Denizen Rum: “The “fear the flavor” era marked by the rapid ascension of the vodka category is making way for a new golden era of rum mixology where consumers and bartenders alike can express themselves through the art of making great tasting cocktails. Natural flavors will begin to shine again in contemporary versions of treasured classics that can be enjoyed all year round.“ Paul Artrip, The Rum Daddy: “Rum followed sugar cane, and sugar cane swept the world. Rum’s affordability and increasing variety is creating a slow, steady groundswell of growth in the near future.” Matt Carroll, Chief Marketing Officer at Patrón Spirits International: “Awareness of rum continues to grow, especially in the ultra-premium sector where brands like Pyrat Rum are positioned. People have discovered, more than ever, that better spirits make better drinks so they’re increasingly looking to trade up, across most all spirits categories. CHILLEDMAGAZINE.COM CHILLEDMAGAZINE.COM

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Nick Pelis of Citizen Spirits is guiding Denizen Rum through its entry into the U.S. He is adamant about the need for these events: “With twenty-five million 9 liter cases in annual sales, rum is second only to the vodka category in size and more than twice as large as the tequila category. It deserves its moment in the spotlight with consumers who are as passionate about its rich history as well as the suppliers that are privileged to produce it. It has brought together like-minded people from around the world that are truly passionate about celebrating one of the world’s great spirits.” For the media, it was too good of an opportunity to miss - just a massive, popular spectrum of products and people in an attractive setting and positive atmosphere. The intense interest created sold-out attendance both days. Mike Streeter is the guru behind RumConnection.com, one of the leading e-media sites for cane spirits and related news. He also publishes ‘Drink Key West’. “Rum Renaissance is by far the most noticed, the biggest and the best rum party in North America,” explains Mike. “It’s become this week-long event that involves a series of VIP parties, cocktail contests and tasting competitions that culminate with a Grand Tasting expo over the weekend with hundreds of rum brands on offer … very sensual, visual, and entertaining with the tropical backdrop of Miami Beach, simply amazing and well organized.”

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Pyrat Punch INGREDIENTS

2 oz. Pyrat XO Reserve 2 oz. Soda water Juice of 1/2 Lime Dash bitters Splash of Pineapple Juice Splash of Grapefruit Juice 1/4 tsp nutmeg Fresh Cherries PREPARATION

Combine rum, lime juice, and bitters in a shaker of ice. Shake gently. Pour into margarita glass. Garnish with nutmeg and fresh cherries. Optional juices are pineapple and grapefruit.

“Rum Renaissance is by far the most noticed, the biggest and the best rum party in North America” one of the many pleasures of being a cane spirits judge in the uSa, uK, and the Caribbean is not only judging; it’s the travel and the people. robert spoke to some of us over the years, and i watched this event germinate and grow into the festival it now has become. as robert Burr succinctly summarized: “rum is fun.” if you can make it to miami in april 2012, be sure to enjoy that fun – only, don’t wait to get your tickets. visit rumrenaissance.com.

ToTally Chilled Summer Cover Winner! We loved your Chilled cover. miami was hot, but you were hotter! Check out more Chilled Covers at the Chilled Facebook page. Scan code below.

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in tHe MiX

low cal cocktailS

alling all slim and svelte bachelorettes pondering the hazardous effects of sugary cocktails on your perfect figure! Guess what? you can now kick back a few without worrying because someone’s got your back. kim, that is. kim hassarud is the author of 101 mojitos and other muddled drinks and, girls, does she have the skinny on summer drinks that are bikini-body-friendly … and refreshing, too. this guide is going right in your beach tote with low-cal recipes for the perfect mojito in every variation, including unexpected combinations like watermelon-basil, passion fruit-sage and cucumber-cilantro. the book also pays a little homage to advanced mixology with recipes for numerous muddled drinks using fresh, local ingredients plenty of fruit, vegetables and herbs. but most importantly you’ll find tips for mixing up great-tasting low-calorie cocktails. thanks, kim!

Grand SmaSh

ingredients

1 3/4 oz. Grand Marnier (113 calories) 5 lemon wedges Pinch of mint leaves Total calories: 128 PreParation

In a mixing glass, muddle lemon wedges with the mint and Grand Marnier. Top with ice and shake vigorously. Strain over NEW ice into a rocks glass. Garnish with a mint sprig. This is a quick 3-ingredient cocktail. It has no additional sugar added. It tastes like adult lemonade. For an added twist muddle in a couple of strawberries. Hint: When preparing a Mojito gently mash mint with a muddler, just enough to bruise the leaves and release the essential oils.

black & blue mojito aka “Skinny jeanS mojito” Skinny Strawberry SmaSh ingredients

1 1/2 oz. SKYY Infusions Dragonfruit (105 calories) 4 lemon quarters 1 oz. cranberry juice 2 strawberries 2 packets Truvia (Stevia-based) Total calories: 142 PreParation

In a mixing glass, muddle the strawberries with the lemon quarters, cranberry juice and Truvia. Top with ice and shake vigorously. Strain into a rocks glass filled with ice. Garnish with strawberry and basil.

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ingredients

1 1/2 oz. 10 Cane Rum (96 calories) 1 oz. limejuice 1 oz. sugar-free sweetener, i.e. Monin* 3 blackberries 10 blueberries 10 mint leaves Splash of club soda Total calories: 122 PreParation

In a tall Collins glass, muddle the berries and mint with the limejuice and sugar free syrup. Add the rum. Top with crushed ice and stir well. Garnish with mint sprig and berry.

*Monin is a syrup company from

France that offers 100+ syrups. They also have a line of sugar-free syrups ranging from sugar-free triple sec syrup in raspberry to blackberry. They are sold at specialty grocers and online at Monin.com.

Kim is a liquid chef and founder of Liquid Architecture. She has been a judge on Iron Chef America, as well as appearing on several foodie TV and radio programs. Her cocktails have been featured in hundreds of magazines and newspapers and she created the official cocktail for the 2010 Academy Awards served at the Governor’s Ball – the “Golden Glamour.”

Fun Fact: The Mojito originated in Cuba and the history of the Mojito and Bacardi Rum are somehow intertwined although there is some debate over the exact origin. Apparently a similar cocktail called the “El Draque” was made with unrefined rum, mint, lime and sugar. Somewhere down the line Bacardi refined rum, the “El Draque” became the Mojito and Ernest Hemingway started drinking and writing about the muddled mixture.

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in The MiX

FOOD PAIRING

New BFF’s for your BBQ

othing says fun like sippin’ a cold drink while flippin’ barbequed goodies and hangin’ outdoors with your friends. Although a cold beer is usually the BBQ drink of choice, Chilled is lovin’ these delicious flavor pairings.

BoTTle of red

The BourBon-Que

Since bourbon is aged in charred oak barrels the flavor is a perfect match for many barbecue sauces. Its’ sweetness tastes great with glazed ribs, pulled pork and chicken wings. Sip, don’t shoot, Jack Daniels, Wild Turkey, or Woodford Reserve to savor the flavors and enjoy the perfect taste combo.

Red meat and red wine are a food pairing no-brainer. Reds that are higher in tannins such as Cabernet Sauvignon, Malbec, and Shiraz are best since they give the mouth a drying sensation and have a robust fruity flavor. If you’re grilling up marinated red meat serve some Woop Woop Shiraz, Alamos Malbec, or Gnarly Head Cabernet Sauvignon.

lighTen up

Although rums and dark spirits are excellent in summer cocktail recipes, white spirits are crisp, light and pair well with the BBQ. Try pairing grilled salmon, veggies and grilled fruit (yes fruit) with flavored vodka, like Three Olives Pomegranate, or Absolute Wild Tea. Also pair grilled lemon chicken with Bombay Gin. Zesty.

Grilling has come a long way from burgers and dogs paired with some beers. For the ultimate barbeque adventure, add barbequed fruit or veggies to a classic cocktail to give it a smoky taste. Grill oranges and add to vodka, grill pineapples and add to rum, grill lime and add to gin.

Fire up your grill,

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now we’re cookin’!

taste

VIRGINIA ORIGINAL ★ hand malted ★ applewood aged ★ ★ Sperryville, virginia ★ International Review of Spirits Award GOLD MEDAL

BEVERAGE TESTING INSTITUTE

At Copper Fox Distillery, we dedicate ourselves to making great American spirits. Pot-stilled in small batches, one barrel at a time.

COPPER FOX DISTILLERY 9 River Lane Sperryville, VA STORE HOURS

MON–SAT: 10am–6pm DISTILLERY TOURS

MON–FRI: 4pm SAT: 11am, 1pm, 3pm, 5pm Available at most Virginia ABC stores and at better bars and restaurants in the DC area. For a complete list, visit us at www.copperfox.biz

540.987.8554 www.copperfox.biz

IN THE MIX

LAST CALL

Liquid Library

sliPPery TiPPles: a Guide to Weird and Wonderful spirits & liquors By Joseph Piercy

A collection of fascinating stories behind forty delectable, disgusting and dangerous drinks that made history. Filled with intriguing cocktail recipes, and interesting trivial facts about landmark brands such as Midori’s early product placement in the film Saturday Night Fever and at the wrap party held at Studio 54.

The BarTender’s Guide By dave Broom

Expert advice on equipment, bar craft, cocktails and the wide world of alcoholic drinks. Great for the bartender or for those who like to mix it up at home, this guide teaches everything you need to know to mix like a pro. More than 600 recipes and mixing instructions for the most popular cocktails plus detailed information on some of the classics as well as advice on the best brands to buy.

The PerfecT drink for every occasion By duane swierczynski

This book offers 151 cocktails for every occasion imaginable. Discover the perfect drink to: relieve a cold, make you smarter, commemorate the 80’s or have when you’re really, really hung over. You’ll never have another excuse not to drink. So shake it up, pour it over ice, blend it, or give it a stir.

The QuoTaBle drunkard Words of Wit, Wisdom, and Philosophy from the Bottom of the Glass By steven kates

This book toasts to glorious alcohol and the drunken ramblings, ancient to modern, humans have used to enrich, expand and destroy their lives and livers. Mixed with drink recipes, short bio’s of potable quotables and information about favorite watering spots, keep this treasure right next to the Beefeater.

Three sheeTs: drinking Made easy! 6 continents, 15 countries, 190 drinks, and 1 Mean hangover! By Zane lamprey

Part travel guide and part drinking manual, this book is a humor-fueled, fact-filled, down-to-earth look at what makes each country’s drinking culture so unique. Join Zane as he ventures, glass in hand, to some of the best “booze-centric” countries in the world.

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THE ULTIMATE MIXER

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Chilled Magazine - Volume 4 Issue 3

Articles inside

Last Call- Liquid Library

Food Pairing

Low Cal Cocktails

Raise Your Awareness

Spirited Celebrities- Stanley Tucci

Screening Spirits - Into the Drink

Master Distiller for Patron Francisco Alcarez

Tricks of the Trade - Floating

Hot Latinas

Bartender Submissions

Featured Mixologist

Brand Owner Profile

Behind the Tiki Bar

Brand Ambassador for Milagro Gaston Martinez

Destination - San Francisco The place to be.

Cool products we like

How to Infuse

Tequilla’s Coolest Bottles

A message from Dori Bryant