Shaking and Stirring - Launches

Lucus Bols, the world’s oldest distilled spirits company releases Bols Barrell Aged Genever with bourbon connoisseurs in mind. While maintaining the herbaceous, juniper flavors of the original Bols Genever, Aged Genever is aged for 18 months in oak casks and embraces the wood characters of aged American whiskies. It should be enjoyed like fine bourbon: at room temperature, with a splash of ice or water, as an aperitif, a digestive or in an old-fashioned whiskey cocktail.

MINT JULEP GoLdEN dELIcIoUs

Created by Tobin Ellis, BarMagic Las Vegas

INGREDIENTS

2 oz. Bols Barrel Aged Genever 1/2 oz. Simple Syrup Small handful mint leaves

PREPARATION

Lightly muddle the mint and simple syrup. Fill with crushed ice and add BB Aged Genever. Stir, top off with more ice, and garnish with a mint sprig. Hiram Walker sweetens things up with the addition of Caramel Apple to their line. Combining two delicious autumn flavors- sweet caramel and crisp red apple- the trusted brand marries popular fruit flavors with dessert flavored spirits to create a dynamic player in the cordials category. Like all the great HW flavors, Caramel Apple can be mixed with a wide range of spirits and mixers to create decadent yet easy to mix cocktails.

INGREDIENTS

1 Part Absolut Citron 1 Part Hiram Walker Caramel Apple Liqueur 1 Part fresh sour mix

PREPARATION

Serve in a cocktail glass. Garnish with an apple slice. Bacardi OakHeart is the new, expertly blended, smooth and smoky, spiced rum and the biggest piece of innovation in 15 years for the brand. OakHeart was co-developed with over 4,000 consumers and 100’s of bartenders. The product provides an authentic rum taste with a hint of smokiness and a noticeable kick. OakHeart is a tribute to the legendary and modern day adventurers honoring their core essence, a fierce loyalty, stout heart and unwavering resolve.

oAK ‘N’ coKE

INGREDIENTS

1 1/2 oz. Bacardi Oakheart Rum 4-5 oz. Coke

PREPARATION

Build in an ice filled Highball Glass.

Southern Comfort partners with Tabasco for the launch of Southern Comfort Fiery Pepper, a fierce fusion of SoCo and Tabasco brand pepper sauce. A perfectly balanced mixture of genuine whiskey and the premium flavors of Southern Comfort, infused with Tabasco, brings the sweet and heat in a one-of-a-kind product. “Fiery Pepper gives our consumers another unique way to enjoy Southern Comfort that will challenge their senses and fire up the night,” says VP, Managing Director for Southern Comfort, Mark Bacon.

FIEry pEppEr BLOODy MAry

INGREDIENTS

2 oz. Southern Comfort Fiery Pepper 6 oz. Bloody Mary Mix Squeeze of lime

PREPARATION

Combine ingredients in a tall glass with ice. Stir cautiously. Garnish with a celery stick. Mount Gay Rum offers their new 100-proof Eclipse Black which exudes an intense flavor with a bold Barbados expression. Eclipse Black is the only 100 proof rum that is aged in Kentucky white oak casks that are lightly charred, creating a balance of sweet oak, smoky flavor and rich amber color that is perfect on the rocks or mixed with ginger or cola.

BAjAN COOLEr

INGREDIENTS

2 oz. Mount Gay Eclipse Black 3 1/2 oz. Ginger Beer 4 oz. Fresh passion fruit juice or passion fruit puree

PREPARATION

Fill a highball glass with ice. Pour all ingredients and stir well. Garnish with a fresh mint sprig. Hangar One Maine Wild Blueberry, the latest release from the handcrafted vodka, uses fresh wild blueberries from small farms of eastern Maine, the vodka is distilled in small batches and blended with the fresh juices to create an irresistible, smooth flavor. This will be Hangar One’s fifth flavor, adding to their Straight Vodka, Mandarin Blossom, Kaffir Lime and Buddha’s Hand Citron. Wild blueberries are smaller in size than regular blueberries and have a sweeter, more powerful taste.

GArDEN SIppEr

INGREDIENTS

1 3/4 oz. H1 Blueberry 4 mint leaves and 4 basil leaves 1 oz. simple syrup 2 oz. club soda

PREPARATION

Muddle mint and basil with simple syrup. Add H1 Blueberry and club soda. Pour over ice and garnish with mint.

Noche bueNa

Heineken launches Noche Buena winter seasonal beer, a Bockstyled Lager brewed by Cerveceria Moctezuma, S.A. The limited edition traditional Mexican beer has a subtle sweetness combined with spicy Styrian hops grown in Slovenia featuring berry notes at the finish and a nice caramel toasted malt aroma at the nose. amstel wheat

Brought to you by a trusted favorite, Amstel, is the brand’s first new product in ten years. Based on 140 years of brewing tradition and imported from Amsterdam, this authentic Dutch wheat beer is both refreshing and fullflavored. It’s the beer drinker’s wheat. “Amstel Wheat is a true reflection of the craftsmanship and quality that the Amstel brand is known for and we are extremely proud of this latest addition.” Amanda Hawk, Brand Director. iNNis & guNN

Award-winning Scottish craft brewer Innis & Gunn announces the release of two new limited beers, very limited production offer Highland Cask and the highly-anticipated Winter Beer. The Highland beer matured in the same casks as the 18 year old single malt whisky, which was just bottled earlier this year. These very rare casks return to the distillery after the beer matures, and may not be seen again until 2029. The beer is deep red and takes on the subtle flavor of the malt whiskies from the Highland region of Scotland.

guinness black lager

Guinness & Co. proudly announces its launch of Guinness Black Lager, which perfectly combines the refreshing taste of lager with the unique character and flavor of Guinness. “With Guinness Black Lager we really wanted to build on all the elements that people love about Guinness,” says Master Brewer Fergal Murray. “I have no doubt that Guinness and lager fans alike will enjoy this unique tasting new lager.” Whyte & Mackay launch Mackinlay’s “Shackleton” Rare Old Highland Malt Whisky, a present day recreation of a Scotch whisky found frozen in Antarctica for 103 years. The Scotch was left behind by Shackleton a British explorer who almost became the first man to reach the South Pole. He and his crew, including noted whisky drinker Frank Wild, came about 100 miles from the pole and needed to end the expedition and return on to their ship, the Nimrod. Anything that wasn’t a necessity was left at their camp in a hut, including a stash of three cases of Scotch whisky and two cases of brandy preserved frozen beneath the floorboards. The 100-year old paper Scotch labels read “Rare Old Highland Malt Whisky, blended and bottled by Chas. Mackinlay & Co.” The Mackinlay brand, acquired by Whyte & Mackay, were excited to reconstruct the historic spirit and called on master blender Richard “the Nose” Paterson to re-create the blend. Although the new Mackinlay does not include any of the original spirit Paterson says the nose and palate are identical, though the color of the new blend is darker. And although the origin of Mackinlay began under the ice, Paterson urges consumers to drink it neat…No ice.

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

Can you imagine a world without color? Color defines us. It’s a silent language that we all identify with. Different colors have different meanings and these associations vary across cultures. For instance, the color RED in Western cultures is associated with love and romance. For the Chinese, RED is a color of luck and happiness. There are universal feelings that are conjured up as well, like seeing a woman in a sexy red dress or a man in a red power tie. We can all agree that choosing the color RED is an exciting and bold move, which is why we open this issue of Chilled with it.

Our cover story, (Belvedere) Special Edition RED Vodka and CEO Charles Gibb get the red carpet treatment for donating profits to help save lives. Since it’s the Asian celebration color, we are painting the town red, with stories highlighting the flavors of the Far East, including sake and tea infusions, as well as the Asian influence on beer and bourbon. In this issue even gin is caught red-handed. Our red letter day continues to shine with sparkling wines, decadent chocolate spirits, warm musical offerings and liqueurs that tell of battles won and lost. Finally, if you find yourself in the red, check out Jon Taffer and his tricks of the trade, which reference the ancient art of feng shui. These will have you painting your front door red to invite prosperity.

So, raise a glass of RED and taste the color that will spark warm impulses within you, which should belong to good-hearted people everywhere.

“ i have been in this business a very long time,” says charles gibb, president of belvedere vodka. “nothing i’ve done in that time has generated as much passion and enthusiasm from myself,

my team, retailers, distributors, everyone wants to help make a difference.” (

Simply Inspired( ( ( Belvedere Vodka is raising awareness and making it real simple for everyone to help make a difference this holiday season. You can help change the world; all you have to do is chose RED and you’ll be saving lives. The world’s first super premium vodka introduces (Belvedere) RED Special Edition available from September 1st until December 31, 2011. For each bottle of Belvedere RED that is sold, 50% of Belvedere’s profits will be contributed to the Global Fund. The Global Fund is dedicated to the prevention and treatment of HIV and AIDS, Tuberculosis and Malaria. Companies whose products take on the (product) RED mark contribute a significant percentage of their sales to the Global Fund. Belvedere Vodka is the first spirits brand to partner with RED, which also has

partnered with brands such as Apple, Starbucks, Gap and Nike. “I have been in this business a very long time,” says Charles Gibb, President of Belvedere

Vodka. “Nothing I’ve done in that time has generated as much passion and enthusiasm from myself, my team, retailers, distributors, everyone wants to help make a difference.”

Belvedere Vodka invites consumers to help eliminate HIV/AIDS by a simple purchase of (Belvedere) RED Special Edition at a wide range of outlets, including retail stores, nightclubs, bars, restaurants and airports. “We are very passionate about giving back and with our partnership with RED we are able to make a difference on a global scale,” notes Gibb. “We are available in over 50 countries and when you can go from Heathrow to LAX to JFK and see our in-store promotional material everywhere you realize we are going beyond just donating money, we are raising social awareness and getting this important message out there.”

( (Gibb reminds consumers that they are going to buy vodka either way this season, so they may as well buy (Belvedere) RED and contribute to an important and for Gibb, tangible goal. “RED launched the AIDS Free Generation campaign due to reach its goal in 2015. In raising these funds we will help to eliminate mother-to-child transmission of HIV in a very short time from now, creating the first AIDS free generation in nearly thirty years. As a father of two young children I cannot conceive of children being born in this world with HIV. It is a beautifully attainable goal, for each child to be born healthy, and to make this type of difference, for me personally, is my main motivation.” ((Belvedere) Red Breeze INGREDIENTS 1 oz. (Belvedere) Red 1/2 oz. Belvedere Citrus 2 oz. Pineapple Juice Dash of Lime 1/2 oz. Grenadine Syrup PREPARATION Shake and pour over cubed ice into a highball. 58 CHILLED MAGAZINE Since its creation in 2002, the Global Fund has become the main source of finance for programs to fight these three diseases. It has saved 6.5 million lives. RED partners and events have generated over $170 million for the Global Fund. For more information visit www.theglobalfund.org. (Belvedere) Red Royale INGREDIENTS 1 1/2 oz. (Belvedere) Red 1/2 oz. crème de cassis Moet et Chandon Brut Imperial PREPARATION Stir Belvedere Red with crème de cassis. Top with Moet.

Get Ready for Red( (Seeing red is a good thing with (Belvedere) Red Vodka cocktails. Mix ‘em up and help save a life - they’ll make you feel warm, inside and out.

(Belvedere) Red Pom Pom

INGREDIENTS 1 1/2 oz. (Belvedere) Red Splash of Lime juice Top with Fever Tree Ginger Beer Float Grenadine on top PREPARATION Build in highball. Garnish with raspberry. (Belvedere) Red Tart INGREDIENTS 1 1/2 oz. (Belvedere) Red 3/4 oz. Chambord Black Raspberry Liqueur Dash Amaretto 1/2 oz. Fresh Lime juice Top with Sprite PREPARATION Shake first 4 ingredients. Top up with Sprite. Garnish with red berries.

(Belvedere) Red Pomegranate Caipiroska

INGREDIENTS 1 1/2 oz. (Belvedere) Red 1/2 oz. simple syrup 3 bar spoons of pomegranate 3 wedges of grapefruit cut into chunks

PREPARATION Muddle fruit with simple syrup and add rest of ingredients. Churn over crushed ice.

(SIDE BAR(

Red Letter Days

Multi-platinum recording artist, USHER has teamed up with (Belvedere) RED to raise awareness for the issue of HIV/ AIDS. USHER has performed at several events to help launch (Belvedere) RED and can be seen in all advertising and POS for the brand. “We are very proud that USHER has agreed to join us as the face and ambassador for (Belvedere) RED,” said Gibb. “He really fits well with what we were looking for. We wanted someone musical since U2’s Bono started the whole RED program, and also our brand embodies fashion and music so USHER was perfect for us. He is a father of two, mature, internationally known, musically renowned, and of course talented. When we invited him to come on board, he was just as motivated and enthusiastic as the rest of us. He gives so freely of himself, he is truly a very giving and amazing person. I can’t say enough about what a pleasure it is to work with him and that he is fantastic in everyway and one of our most genuine ambassadors.

VISIT BELVEDERE.COM OR SCAN ANY OF (BELVEDERE) RED QR CODES TO HEAR USHER SPEAK ABOUT HIS PARTNERSHIP WITH (BELVEDERE) RED AND HIS REASONS FOR JOINING THE CAUSE.

My Japan Experience by Junior Merino, The Liquid Chef

One night in 2005, while bartending at The Modern, I recall a guest sitting at the bar. He was a quiet gentleman from Japan, having a quiet dinner, and I remember serving him only wine while he ate. After his meal, he beckoned me over and said that he was not a cocktail drinker, but after watching me work for about two hours, he was intrigued by the passion that I put into each cocktail. He asked to try one, and four cocktails later I had a new convert. We got to talking and he invited me to Japan to present evolutionary cocktails at several events. The end of that year saw me on a first class trip to Japan for my inaugural Asian journey.

While in Japan, I was booked to do a few events in a couple of cities, including seminars for the Bartender’s Association of Japan, one of the world’s largest Bartender’s Associations. I also did an event at ANA Hotel at The Manhattan Lounge, which then licensed a few cocktails of mine for two years. Shopping for produce for these events was a memorable event for two reasons: first, the fruit was all amazing, with not one blemish or bruise. They were all uniform in size and color. The fruit was perfect! Second, the price: limes were $2 apiece, cherries were $1 each, mangoes ranged from $6 to $9 and were individually wrapped to ensure they were not bruised on the journey.

I was taken to different places during my trip, most of which were speakeasy type bars that had been around for a while – much longer than the boom of speakeasies that has recently occurred in the USA. It was at these establishments that I was introduced to the amazing Japanese bartending style. I was able to choose a fruit that was in season or a liqueur, as well as a main spirit and ice style, and the bartender would create a “classic” styled cocktail on the spot. One minor drawback was the 20-minute wait per cocktail, per person.

The ice program there amazed me. They would carve ice, chip ice for hand crafted cocktails, crush ice, and use one-inch cubed ice. At each bar or speakeasy I was taken to, bartenders were enthusiastic not only to teach me about their regional ingredients and techniques, but also to have me make cocktails for them, as their style is classic-driven.

Another aspect of the Japanese system that I respected greatly was that they were career bartenders. They viewed bartending as a profession and were trained for it, like a doctor or teacher, and some of the best bartending schools in the world are located in Japan. What I found even more amazing is that each establishment I was invited to was consistently great across the board. I was served high-quality cocktails everywhere I went, which reflects the Japanese art of perfectionism that I greatly admire.

A karaoke invitation by business associates in Japan is a mark of honor, and to refuse to go is both bad for business negotiations and also just rude (as is refusing to eat food that is ordered for you). So one night I found myself singing a mariachi song to enthusiastic crowds and eating a bowl of live baby eels. The next day treated me to one of the most memorable experiences of all. I was taken to a restaurant with only 8 seats, and a $1,000 tab per person bought you a truly amazing experience.

Across the table a woman sat preparing food and served us a small bite menu stopping only when everyone at the table had enough to eat. We also had the opportunity to drink any sake or any of the sochu varietals they had including sochu made from poppy seeds, rice, carrots – 26 different types in total.

When looking back at my Japan trips as I returned yearly to visit clients I am eternally grateful to everyone who made each trip a memorable experience. Working with so many people who were open to sharing their techniques with an outsider and helping me to understand their culture and traditions was humbling. Arigato!

New York’s favorite Neighborhood sushi spot haru has a just as popular cocktail meNu. check out their silk laNterN, a smooth mix of calpico, light sake aNd soda garNished with a lYchee. calpico is a light, sweet japaNese uN-carboNated soft driNk ofteN used as a mixer. or trY some of these tastY pairiNgs complimeNts of haru.

strawberrY fiN with tokYo tea

INGREDIENTS

1 1/2 oz. Absolut Wild Tea 1 oz. Art of Tea organic black tea 1/2 oz. Cranberry 1/4 oz. Sour mix 1/4 oz. Cointreau

PREPARATION

Pour all contents over ice, shake vigorously. Add to pilsner glass. Orange to garnish.

Strawberry Fin

lobster with ultimat saketiNi

INGREDIENTS

1 1/2 oz. Ultimat Vodka 2 oz. Reiko Sake 1/4 oz. Plum Wine

PREPARATION

Shaken over ice, strain, and serve straight up in a Cosmo glass. Garnish with shredded cucumber. Lo bs ter Mango-Ceviche

THE ART OF

by Nicole DiMattei

I have a distinct memory of waking up on Christmas morning and making my parents tea before we could open presents. How they took it was a simple matter then of how much milk or sugar you added, being that mom’s was with a lot of milk and sugar and dad’s with just a touch of each. Thanks to one of my favorite places in New York City, Alice’s Tea Cup, through the years I’ve come to have a very different outlook on the tea ritual.

Take tea sommelier Cynthia Gold, whom I recently encountered in New Orleans at Tales of the Cocktail. While I already knew the possibilities that tea could bring to a cocktail, I was intrigued as Cynthia explained the details of her profession including her trips to China, India, and Sri Lanka where she personally picked the tea she used in her blends. She initially approached me because I had created a blackberry and tea martini for Truvia, a natural sweetener. The original concept for the Tea-Ni, as it was dubbed, came about not only because iced tea is a refreshing low cal summer drink but also because tea infused alcoholic beverages were becoming quite popular. A perfect example is Firefly Sweet Tea. After being distilled four times, infused with local plantation grown tea and combined with Louisiana sugar cane, it became the world’s first hand-crafted sweet tea flavored vodka and now has a strong market presence.

Tea is said to have originated in China in the year 2737 BC. Shennong, the Chinese father of agriculture, is credited with making the discovery, though it’s open to argument whether the leaves blew into his boiling water or he chewed on them to cure an ailment. Regardless of tea’s origins, it plays a large part in Asian culture. The oldest cultivated tea tree in China is said to be over three thousand years old! It wasn’t until 780 AD, though, when the poet-scholar Lu Yu published the first definitive book on tea, Cha Ching or The Tea Classic, that the art of tea drinking was born. By 900 AD, Japan had caught wind of its popularity and created its own customs, primarily Chanoyu, or the Japanese Tea Ceremony. Finally, in the 1600’s, tea was introduced to Europeans. By the time Europeans learned of tea it was so expensive that, unless bought from the black market, a single pound of tea leaves would cost a British laborer nine months of wages. For wealthier society drinking tea became so fashionable that alcohol consumption dramatically dwindled as it became more readily available. Soon customs began developing all over the world. It became the most popular beverage among the colonies and in Massachusetts, tea with milk is mentioned in historian Madam de Sévigné’s letters from the 1680’s. Somewhat later in the 1700’s, Russians were topping tea with lemon and drinking it through a lump of sugar held between the teeth.

So when did mixing tea and alcohol first become popular? It’s a widespread belief that the credit goes to British sailors aboard the East India Trading Company ships. While importing tea around the world, the men would drink the local “firewater,” a term coined due to the frequent inclusion of red pepper in the brew which disguised the awful taste of poorly made alcohol. Masking it even further, they’d mix the firewater with whatever they could get their hands on and since cargo ships stocked with tea surrounded them, it seemed a logical combination.

When including teas in recipes myself, rather than mix with tea brewed in water, I like to infuse the tea directly into the alcohol or simple syrup because the batches have a greater shelf life (if using water-steeped tea batches should be made daily). I also find that infusing in spirits directly results in more subtle and complex scents. Compared with fruit infusing for example, the alcohol appears to pick up more of the aromas. For two of my favorite tea-infused recipes, I start with a base spirit of vodka because I find the neutral palette allows the tea to have a stronger presence in the mix. In the first batch, I add two cups of vodka, the zest of four lemons, and six teaspoons of loose black breakfast tea. In the second, I add two cups of vodka, two split vanilla beans, and six teaspoons of loose chai tea. After covering and letting them steep for about four hours, I strain both over cheesecloth into separate containers and combine with two cups of simple syrup. Be careful not to let the tea sit in the alcohol for more than eight hours as it will get bitter.

I’m amazed at the wonderful responses I’ve received from these simple recipes, I am truly beginning to appreciate the vast amount of cocktails that can be created from over 1,500 types of tea. This leaf, which has been used for almost 5,000 years, still has so much potential. Since working on tea infusions, I’ve been singing its’ praises to anyone who will listen. Only one question remains: what kind of tea infusion will my parents ask me to make them this Christmas?

Chai Vanilla Cocktail

In a mixing tin half filled with ice, add: 3 oz. Vanilla Chai Tea Vodka Shake until the tin frosts, add: 1 oz. half and half Swirl to combine, strain into tall glass filled with ice.

Lemon Tea Cooler

In a mixing tin half filled with ice, add: 4 oz. Lemon Tea Vodka Shake until the tin frosts, strain into tall glass filled with ice. Garnish with lemon wedge.

Fun Fact

Mark Dowey, CEO of Innovative Flavors, recognized the branding potential of the Arnold Palmer and presented a business plan on a napkin to Palmer’s agents. Partnering with Arizona Beverage Company, the brand reached $100 million in sales and represents 10% of the Arizona brands business. The drink named for golfer Arnold Palmer consists of 1/2 iced tea and 1/2 lemonade and is often called a half and half. Add vodka and sweet tea and the drink becomes the John Daly, also a pro-golfer. In Miami, add Danzka Vodka, Jim Beam Bourbon and Bacardi Limon and the drink becomes The Flop. There are so many ways to mix up tea in cocktails, including the Long Island Iced Tea, which doesn’t include any tea. Served hot or cold, tea added to a cocktail gives an exotic boost.

Give these brands a mix:

UV Sweet Green Tea Absolut Wild Tea Twisted Tea Qi Spirits Tea Firefly Jeramiah Weed

on the house

Wild Hibiscus Flower Company offers Heart-Tee, a pure, high antioxidant Wild Hibiscus Flower Tea with intense berry flavor. Each tea bag contains three whole premium hibiscus flowers that retain their high antioxidant benefits by using a unique cold-dried process. A great infusion choice!

Bourbon A Love Affair with Rutledge worked for Seagram’s at that time and spent years trying to convince them to re-establish Four Roses as a bourbon since the brand existed then as a “blended whiskey,” not a bourbon nor proThere’s been an Asian fascination with all things American, and vice versa, since duced at the Lawrenceburg, Kentucky distillery. Four post World War II so it’s understandable why Asians Roses had previously enjoyed a strong reputation as have a love affair with bourbon whiskey. The fact is - in one of six bourbons sold during Prohibition and the Asian culture there is a perfect balance between hon- #1 bourbon sold afterward before being discontinorable old world traditions and innovative new world ued in the 50’s. After disappearing for half a century, technologies. This can also be said of the American a Japanese company decided to allow this once top South, particularly Kentucky, but it’s also possible that it selling bourbon in America to return to the U.S. simply boils down to the sweeter flavor of bourbon being appreciated by the Asian market. As the story goes, Seagram’s went out of business and in 2002 Kirin Brewery Company, Ltd. of Japan “I believe the popularity and prestige of cognac along with Kirin Holdings took ownership. Rutledge throughout Asia has benefited bourbon’s success,” says asked them if they’d be willing to lose the blended John Shutt, international sales and marketing executive whiskey appellation with the Four Roses name on it at Age International Inc., owners of Blanton’s Bourbon. and bring back the bourbon. The answer was “yes” “The sweetness of cognac compares to that of bourbon, and they immediately released it. With only enough which makes for an easier transition or crossover which inventory to support Asian and European markets, is why Tokyo and Shanghai bars continue today to ex- Kentucky was the lone U.S. market until 2007, when pand their bourbon portfolios.” more states were slowly added. Today, Four Roses is in 45 states.

by Tom Fischer

Blanton’s Bourbon was created by Master Distiller Elmer T. Lee in 1984 in the super premium category as the world’s first single barrel bourbon, and was later purchased by Takara Shuzo which is based in Kyoto, Japan. After forming Age International Inc., they created several export only expressions of Blanton’s including a 132 proof, “straight from the barrel” that can only be purchased overseas. This leaves some American bourbon enthusiasts, who already enjoy the original Blanton’s serious flavor, longing to find a bottle. In April of 2009, Hideki Horiguchi moved from Japan to Kentucky to become President/CEO of Four Roses Bourbon. At industry events, Hideki’s kindness and presence is always a reminder of the ongoing special relationship between Japan and Kentucky. However surprising, the two seemingly different cultures and settings have a strong connection. Perhaps their mutual respect is similarly born out of a love of tradition and courteousness and, of course, the long time fascination with bourbon’s flavor.

Jim Rutledge, the master distiller at Four Roses bourbon, has been in the distilling business for nearly 45 years. He recalls the dramatic increase in demand in Asia when it became the first hot market outside the U.S. over twenty years ago. “It was puzzling to everyone, and caught the industry by surprise,” he explains.

To bring the flavors of Asia and Kentucky together, Antonio Lai, a Hong Kong based mixologist, shares his favorite bourbon recipe. Additionally, BourbonBlog.com mixologist/chef Stephen Dennison has transformed Western cocktails using simple Asian ingredients and flavors.

Tom Fischer with Four Roses president Hideki Horiguchi ON The hOuse

Asian drinking etiquette differs from that of the United States. Here are some important differences in behavior so you can avoid an embarrassing faux pas while visiting:

• When drinking in Korea or Japan never pour your own drink. Always let another drinking companion pour your drink and pour others’ for them in return. • A common toast in China is “Gan Bei” which means “empty cup”. Another one is “Yum Seng”, which means “finish drinking”. This is the western equivalent of “bottoms up”. After the toast take a few sips and set down the glass. • Drink the local favorite … Tiger beer in Singapore, Kirin beer in Tokyo, San Miguel beer in Manila and Tsingtao beer in Shanghai. Don’t order a Bud!

pOMeGraNaTe WhisKey sOur

Recipe by BourbonBlog.com chef/mixologist Stephen Dennison

Drinking vinegars come in all shapes and forms and provide a lot of flavor in small proportions. here, the caramel popcorn nuances of Willet compliment the flavors of pomegranate and lemon.

IngReDIentS

2 oz. Willet 8 Year Old Bourbon 1/2 oz. Pomegranate drinking vinegar Splash of simple syrup Fresh sour mix, to fill Pomegranate seeds, to garnish

PRePaRatIon

Place all in a Collins glass, leaving 1” space to the top. Pour into a cocktail shaker and shake well. Strain into a chilled martini glass. Garnish with pomegranate seeds.

Thai Basil Julep

Recipe by BourbonBlog.com chef/mixologist Stephen Dennison

The Mint Julep is the traditional cocktail of the Kentucky Derby. The peppery nuances of Thai basil play well with bourbon making this recipe a hit at your next party.

IngReDIentS

2 oz. Four Roses Yellow Label bourbon 10 to 12 leaves Thai basil 1/2 oz. simple syrup 1 sprig Thai basil (with top left on) Cracked ice

PRePaRatIon

In a shaker, lightly muddle basil leaves. Add bourbon, simple syrup, and ice. Shake well. Strain through a fine mesh sieve into a julep (or Collins) glass filled with cracked ice. Garnish by slapping basil sprig to release the bouquet and dropping into cocktail.

aNGel WhisKey sOur

Recipe courtesy of antonio Lai

IngReDIentS

1.7 oz. Jim Beam White Label Bourbon .7 oz. Egg White .7 oz. Fresh Lemon Juice 2 Drops Angostura Bitters 1 Pack Chinese Brown Sugar 1/2 Piece fresh Ginger Root

PRePaRatIon

First, cook the sugar and ginger in 10 oz. water and bring to a boil. Cool, then dry shake this mixture with Bourbon, egg white, and lemon juice. Shake and strain over ice and add bitters.

By Lynda CalimanoASIAN BREW When most people think of international or imported beers, countries like Germany, Belgium, or even Mexico might quickly come to mind. But how many think immediately of beers from Singapore, China, Japan, or Thailand? While brands like Singha, Tiger, Tsingtao or Sapporo may not be the first to come to mind, many are applauding these imports for their great taste and brewing excellence. Some may say the history of beer in Asia is not as rich or varied as it is in North America or Europe, but history shows that the experimentation with brewing alcoholic beverages there dates back thousands of years when ancient brew masters did their brewing from rice, not from wheat, barley, and hops. How does the Asian beer market compare to the European beer market? Asia has overtaken Europe as the world’s biggest beer producer for the first time in 35 years, according to a 2010 study issued by the research arm of the Japanese brewing giant Kirin Holdings. Highlights of the report included that this was the first time that Asia had topped the global beerproduction rankings since Kirin began surveying the industry in 1974. Asia, where the volume of beer production in 2010 increased by 5.4% from its prior year, remained the largest beer-producing region in the world, capturing a 33.3% share of global production. At the same time, European beer companies experienced a production drop of 5.1%.

SINGHA

Singha is the original premium Thai beer. Brewed from the finest ingredients, Singha is a full-bodied, 100% barley malt beer that contains notes of lemons, flowers and cinnamon. The delicious fruity and spice aromas mix well on the palate with a subtle touch of sweetness. The crisp carbonation and strong hop characteristics keep the palate lively and fresh. Today, Singha Beer can be found at Thai and Asian fusion restaurants as well as leading restaurants and specialty grocers. Singha Lager contains 5.8% ABV. TSINGTAO LAGER

The largest and most prestigious brewery in China, the Tsingtao Brewery was founded in 1903 by German settlers in Qingdao. Introduced to the United States in 1972, Tsingtao (pronounced CHING-DOW) soon became the top-selling Chinese beer in the U.S. market and has maintained a leadership position ever since. Tsingtao Lager is an amber-colored, pilsner-style beer that has a crisp, slightly malty flavor and nutty sweet taste. Its refreshing flavor profile complements spicy, flavorful Asian cuisine. It is brewed with the finest all-natural ingredients including domestically-grown hops, high quality barley and spring water from China’s Laoshan mountain region. The brand is sold in more than 60 countries worldwide and is the #1 branded consumer product exported from China.

SAPPORO

Launched in 1932, Tiger beer has received global praise as one of the finest beers in the world. It has consistently come out on top in world tastings, winning awards in recognition of its crisp, smooth, refreshing, well balanced and flavorful taste. This European style lager is brewed using only the finest natural ingredients including malted barley from Australia and Europe (adding wonderful body and flavor to the beer) and bitter hops from Germany which deliver its characteristic bitter zest. The brewers believe that what makes Tiger a true standout “is the special strain of yeast used in this bottom fermented beer.” This unique strain of yeast is specially cultured in Holland and works slowly in the golden liquid at low temperatures instead of fizzling away on the surface of the 5% alcoholic brew. Tiger has also accumulated over 40 awards and distinctions. Some of the more notable awards include a gold medal at the Brewing Industry International Awards in 1998, a gold medal in the European Style Pilsner category at the World Beer Cup 2004, and a gold medal for the Australasian, Latin American or Tropical-Style Light Lager category at the New Zealand International Beer Awards 2008. Beer lovers worldwide can find Tiger beer in more than 60 countries.

Fun Fact The number “1” replaces the letter “i” in the logo and represents Tiger’s ambition to be a world-leading beer.

Sapporo, the oldest beer brand in Japan, was first brewed in Sapporo, Japan in 1876 by the German-trained brewer Seibei Nakagawa. From the start, Sapporo was a favorite among beer lovers for its crisp, clean taste and an advanced brewing process they respected. Sapporo Premium was brought to the U.S. in 1964 and then in 1984, Sapporo U.S.A. Inc. was founded to maintain the high quality and distribution of the brand throughout the country. Thereafter, Sapporo quickly established its status as the #1 selling Asian beer in the United States. With a lush use of aromatic hops, Sapporo Premium has an amazingly crisp taste, refreshing flavor, and refined bitterness leaving a clean finish. Today, three varieties of the brand (Sapporo Premium, Sapporo Reserve, and Sapporo Premium Light) are enjoyed by beer connoisseurs across the country.

t’s true, cordials are well, nice! They provide the juice that often starts the motor up or cools it down. How funny is it that their birth came in a cold and windy place, the Highlands of Scotland. The year was 1745, and Prince Charles Edward Stuart was attempting to restore Scotland’s famed House of Stuart to its rightful place. Although his army of Highland clans was strong, he was badly out manned and the rebel forces defiantly won the fight at the battle of Culloden Moor. Even with a bounty on his head equal to close to $25 million today, the prince managed to evade capture thanks to the loyalty of the Highlanders who never revealed his hiding place, believing he would fight for them once more. On finally fleeing legend has it that the prince bequeathed the recipe of his personal elixir to one loyal supporter, Captain John MacKinnon. That elixir soon became known as an dram buidheach – the drink that satisfies – Drambuie, as we know it today. So goes the story of the origin of a great liqueur. Unfortunately, by today’s standards it may seem like the prince shortchanged Captain John, essentially saying, “Hey, John, thanks for passing up $25 million – here’s a bottle of Scotch.” To understand why the prince’s gift was in fact a worthy repayment for his life, we must first understand the noble history of liqueurs. Way back in the Middle Ages, alchemists began experimenting with distillation while seeking ways to transform metals into gold, leading later to monasteries expanding on their techniques believing God had hidden the elixir of life amongst us.

IAlcohol, a powerful solvent, was useful in extracting the essence from fruits, nuts, herbs, and spices. Frangelico, Benedictine, and Chartreuse were first made by monks, and the original name for Chartreuse tellingly was Elixir de Longue Vie, meaning “elixir of long life”. Oddly enough little thought was given to taste and typically the bitter preparations were not even drinkable – after all most were single distilled from less than choice ingredients. With the colonization of the New World, new ingredients and cheap cane sugar became available for flavoring, completing the evolution that still defines liqueurs today. At that time these sugary beverages were still widely known as elixirs, synonymous with a bitter health tonic. In 1755 a badly needed makeover came in the name of author Polycarpe Poncelet, who coined the term liqueur to differentiate these drinks from medicines. The relationship of today’s consumers with liqueurs perhaps runs far deeper than we know. Some date back centuries and are as popular as ever while others like PAMA and St. Germain are new to the scene and are just as distinct. Perhaps it’s like the legend of Prince Charles. Clearly the intention of the Prince was to reward the captain with a life for a life. In return for keeping him safe and well, the Prince was bequeathing not just a drink but one that would keep MacKinnon alive and obviously, very happy.

Asian Liqueurs

Asia has its own unique tradition of liqueurs and in fact records of Chinese distillation go back long before the Greeks and Egyptians. Brands like TY KU and SOHO have become staples in American bars. More exotic is Kwai Feh, which captures the essence of fresh lychee fruit and in an Eastern twist on the Drambuie legend, is rumored to have been a gift from Emperor Ming of the Tang dynasty to one of his more charming consorts. Ly Shan, a Chinese liqueur, is also made from lychees but adds rose petals. From Thailand comes Mekhong, a 70 proof sugar cane spirit that flirts with the category by combining caramel and a secret blend of local herbs, though it lacks the sweetness that defines a true liqueur. All of these liqueurs can be enjoyed straight and they mix beautifully, especially with other fruits and flavors native to Asia.

As the air turns crisp our hearts warm with thoughts of festive get togethers. Celebrate with these delicious recipes from The Perfect Puree of Napa Valley developed by Bacardi Master Mixologist Manny Hinojosa.

HoLIDAy Joe Ingredients 1 1/2 oz. Bacardi 8 3/4 oz. Disaronno 1/2 oz. Chocolate liqueur 2 oz. Perfect Puree Raspberry Puree, thawed Hot coffee Whipped cream Cinnamon powder

Preparation

Combine Bacardi, Disaronno, Chocolate Liqueur and Raspberry puree into a mug. Add hot coffee, filling mug almost to the top. Add whipped cream layer to the top of the liquid. Drizzle raspberry puree onto the whipped cream and sprinkle cinnamon powder on top to finish.

OxLey SLInG Ingredients 1 1/2 oz. Oxley Gin 2 oz. Perfect Puree Cranberry puree, thawed 1/4 oz. Perfect Puree Ginger puree, thawed 1/2 oz. Lemon juice 3/4 oz. Grenadine 2 oz. Pineapple juice 1 Dash of bitters

Preparation

In a mixing glass add all the ingredients, then add ice and shake. Pour into a glass with fresh ice.

WInteR DISARonno SmASh Ingredients

1 oz. Disaronno Liqueur 1 oz. Woodford Reserve 1 oz. Perfect Puree Raspberry Puree, thawed 2 oz. Perfect Puree Cranberry Puree, thawed 1 Small sprig mint 1/2 oz. Lime juice

Preparation

In a mixing glass, muddle mint. Add raspberry and cranberry purees. Add the rest of the ingredients and ice, shake and strain into an old-fashioned glass with fresh ice. Garnish with sprig of mint.

WInter PomeGranate Pear Ingredients 1 1/2 oz. Grey Goose La Poire 3/4 oz. St. Germain 1 oz. Perfect Puree Pear puree, thawed 1 oz. Pefect Puree Pomegranate Concentrate, thawed 1/2 oz. lime juice 1 oz. egg white (optional)

Preparation

Combine ingredients into a mixing glass with ice. Shake and serve up in a chilled martini glass. Garnish with a lime or slice of pear.

Royal Kona Mai Tai FestivalPhotos by Sean M. Hower

This year’s Third Annual Don the Beachcomber’s Mai Tai Festival held at the Royal Kona Resort on Hawaii’s Big Island attracted tons of Mai Tai and rum aficionados from around the world. “The event was a tremendous success, drawing thousands of visitors to enjoy the Mai Tai Mix-Off, the World’s Best BBQ contest, the Mai Tai Marketplace that showcased local arts, crafts, and foods, Mai Tai and rum seminars by historian Beach Bum Berry, a pool party featuring live entertainment by Henry Kapono, and an evening concert with the alternative rock group the Spin Doctors. We’re already planning for next year’s festival,” said Liz Bell, event coordinator and marketing and business development director for Hawaiian Hotels & Resorts.

From over 100 initial bartenders the top 30 bartenders were selected to compete for the title as the mixer of the “World’s Best Mai Tai” and a grand prize of $10,000. This year’s first place winner, Christina Maffei, came in fourth at last year’s Mai Tai festival, but was determined to go all out this time using her philosophy of cocktail making she calls “liquid artistry.” The secret to her award winning recipe was the addition of pineapple sorbet, supplemented with Bacardi Gold, which gave the drink a nice texture while keeping it cold and tantalizing. Coming in second in the mix-off was Adam Eddy Bursik, who happened to be visiting the Islands and learning about his idol, Don the Beachcomber, for whom the festival is dedicated. Bursik, bartender and manager of the Rum Club in Bratislava, Slovakia, won “Bartender of the Year” honors in his home country in 2010. John Abreu came in third with his concoction called the “Nutty Mai Tai,” which blends rum with macadamias, pistachios, cashews and coconuts. He works at the Outrigger Reef’s Kani Kapila bar in Honolulu. The People’s Choice Mai Tai winner was Brice Ginardi from Okolemaluna Tiki Lounge in Kona. He earned over $500 in tips and won a hand carved tiki trophy. In addition to the Mai Tai Mix-Off competition, the day-long festival featured the “World’s Best BBQ” contest, which was won by Chef Aaron Carter of Banji’s Paradise Bar and Grill in Waikoloa. He won both the Judge’s and People’s Choice awards, which earned him four round trip tickets for two from Kona to Maui, 10 nights at the Royal Lahaina Resort, a luau for four and a $1,000 food and beverage credit at the property. This year’s judges were celebrity super chef Sam Choy, Rock and Roll Hall of Famer Mick Fleetwood, famed mixologist Manny Hinojosa, Publisher of Hawaii Beverage Guide Chris Teves, Mai Tai historian and rum expert Beach Bum Berry, and Bacardi Brand Master Juan Coronado. The festival sponsors were Hawaiian Hotels & Resorts and Young’s Market.

Grand prize winner Christina Maffei Plans are already underway for the Fourth Annual Don the Beachcomber Mai Tai Festival tentatively scheduled for August 18, 2012. For additional information and hotel reservations, call 800-22-ALOHA (222-5642) or visit online at www.royalkona.com.

Runner up Adam Eddy Bursik

Third place John Abreu

Side Bar

Q&A With the World’s Best MAi tAi MAker ChristinA MAffei

What was your inspiration for your winning Mai tai?

Inspired by Don the Beachcomber and Trader Vic, Ilikea’s Mai Tai is based on the original recipes incorporating a Hawaiian flare to the drink by using flavors of caramelized pineapples, ginger and kaffir lime leaves. The flavors of Bacardi Sorbet showcase the fresh flavors of the fragrant and sweet Maui grown pineapple.

Can you explain your mixing philosophy, “liquid Artistry”?

It combines the ideas of a bar chef and the ingredients of a liquid kitchen to create a tantalizing sensation. To take it a step further, I add market fresh ingredients, homemade components such as infusions, herbal and spice flavored syrups, and fresh squeezed juices and purees to create my signature “Liquid Artistry” recipes.

What do you plan to do with the grand prize money?

It was my parent’s 40th wedding anniversary this year and I haven’t seen them since I moved to Hawaii. I surprised them and my other half with a family trip to Napa to celebrate.

do you plan to enter the Mai tai contest again next year?

Absolutely! I intend on defending my title.

WINNING RECIPE • ILIKEA’S MAI TAI

INGREDIENTS

1 oz. Bacardi 8 1/2 oz. Disaronno Amaretto 1/4 oz. Domaine de Canton Ginger Liqueur 3/4 oz. Kaffir Lime-Orange syrup (homemade) 1/2 oz. Perfect Puree Carmelized Pineapple Concentrate 3/4 oz. Fresh Lime juice

PREPARATION

Shake and pour into a highball. Layer with 1/2 oz. Bacardi Select. Top with pineapple Bacardi Gold sorbet. Garnish with a pineapple wedge, sugar cane stick, and green orchid.

SYRUP

Steep about 20 kaffir leaves in water. After water is fragranced enough (about 10 minutes low simmer), make simple syrup with equal parts of the kaffir water and sugar, simmer with peel from one orange for about 20 minutes.

Never Break the Chain

Mick Fleetwood

Mick Fleetwood made loving rum fun at the Third Annual Don the Beachcomber’s Mai Tai Festival at the Royal Kona Resort on Hawaii’s Big Island. The founder of legendary rock band Fleetwood Mac judged the “World’s Best Mai Tai” contest while on Maui promoting his new Fleetwood’s Restaurant and Fleetwood’s Wine Cellar. At Chilled we never did believe in the ways of magic, but after chatting with Mick we’re beginning to wonder why….read our Q & A with the extraordinary Rock & Roll Hall of Famer Mick Fleetwood and you will too.

Fleetwood’s on Front Street and Fleetwood’s Wine Cellar on Maui offer some of your signature creations such as Mick’s Shepherd Pie and Drum Sets (flaming chocolate-filled deserts) along with wines from your Private Cellar collection. What type of place is Fleetwood’s?

We are laid back and eclectic. Some places you go to have a curfew for ordering eggs, but if you go out to eat, why can’t you get an egg if you feel like it. We are not a 5 Star Italian place or a pizza joint, we’re a place where you can come in with the kids and then later come back for a nice dinner and listen to live music, but we are definitely not a club. We’re great local music, eclectic food, great wine, art and entertainment.

You mentioned music?

I think after 40 years in the music business I have reasonable taste in music. Since I have lived here on Maui, I have had the pleasure of enjoying the local talent and have met some really great players. I selfishly am involved with the music component at Fleetwood’s and listen to and chose the music myself.

Along with a live representation of your taste in music, will featured wines include your Private Cellar Collection?

There are wine-tasting opportunities and some of my Private Collection wines are available. In the cellar we also have displayed the arts from local artists, and I am proud to be able to offer the local artists a platform to be seen. It is a great place for these two crafts to co-exist in terms of established wines and great art.

So, what are you looking forward to most from the Mai Tai festival?

I’m looking forward to the scratch DJ’s coming from all over the world and I am also looking forward to watching a mixologist walk away with the $10,000 prize, it’s a supreme prize. But most of all I am hoping that I’m able to walk at all after tasting all of the winning drinks. The winning recipe uses Bacardi in the mix, What’s your favorite rum drink?

The Mai Tai, no really, it really is the Mai Tai. That’s why this is so exciting for me. I do have my own interpretive taste for the Mai Tai. If the cocktail goes too far in the sugary sweet direction it is trying to hide something. I know it is a sweet driven drink, but go too far over that line and I will back track away from that recipe. If the mixologist knows their law of averages, the color, balance and blend will resonate their interpretation. And every interpretation will be different, but that’s why it’s a fun competition.

You seem to enjoy good food, wine and entertainment. What in you opinion makes for a good time?

Yes, I have been blessed. When you travel your whole life from stage to stage and place-to-place you quickly learn that it does not matter where you are, a local place around the corner in Nottingham or a fancy exclusive London restaurant, the best time, the best place is a place where you feel welcomed and comfortable. The sense of belonging in a bar or restaurant where the people welcome you is what’s most important. The ambience sucks you in and the people make you feel relaxed and at home. It is everything. Without it you don’t amount to much in my opinion.

In your opinion, what is the most important thing you have learned in the food and wine business?

Patience. I’ve learned to be very patient. Also, I’ve learned to be open and willing to learn from other people. In my restaurant I’ve combined a quiet team of people who know what they are doing, like, for instance hiring my sous-chef from Hell’s Kitchen. Everyone plays an important part. Being committed to a rock and roll band like Fleetwood Mac for years, I have learned the importance of parts making up a whole. Everyone has a role to play, everyday is show time, and the show must always go on. You must deliver, every time. For a restaurant, just like a band, everyone involved must feel like they are part of a family. Each and every member is equally important. Without all of the components you won’t go on successfully.