Brand Ambassador

Anthony Caporale Drambuie

DDrambuie’s historic recipe dates back to 1745 and throughout history has been offered as a priceless elixir, has warmed soldiers through battles and world wars, became the first liqueur to be allowed in the cellars of the House of Lords, has reached iconic status in the world of bartending and has remained modern and popular all the way through. To represent a brand of this caliber takes an unwavering appreciation of the spirit. It seems a natural fit for Anthony Caporale to be Drambuie’s brand ambassador. Anthony Caporale has been a professional bar instructor and bar chef for over two decades, and has been an intricate part of over a dozen major restaurants in roles ranging from beverage consultant to owner. He is a member of the United States Bartenders Guild and, among many other things, is the producer and host of Art of the Drink TV, the leading cocktail web show with millions of loyal viewers worldwide. Yes, Anthony Caporale’s plate is full, and his cup is full as well, of Drambuie. Ask Anthony Caporale about Drambuie and you will get an earful, not just because he is the brand’s ambassador, because he has a true love and appreciation for the brand. “I’ve brewed beer, distilled spirits, studied marketing in college, tended bar for decades and have been an advocate of Drambuie the whole time,” says Anthony. “When I was bartending, I always sold more Drambuie than the rest of the staff combined, it was my go-to drink for people who wanted to get into brown spirits.” For Anthony, Drambuie’s staying power can be attributed to quality of product. “Drambuie is a classic brand with a rich heritage, yet it’s also the original blueprint for one of the hottest segments in today’s market: flavored whis-

kies,” explains Anthony. “It forms a unique bridge from the past into the future, and the modern Drambuie drinker gets that. They have a profound appreciation for craftsmanship and history, yet they’re able to reshape these characteristics into a fresh vision of what’s next. It’s that creative, forwardthinking vibrancy propelled by an unwavering tradition of quality that really defines Drambuie.” Anthony’s passion and appreciation for Drambuie pours into his representation of the brand. “I like to get restaurant staff and bartenders educated and excited about the product. My rule of thumb is that if bartenders are drinking a brand after their shift, they’re pouring it during their shift.” Anthony’s strategy for maintaining DramLavender Tea Nail buie’s image centers around his belief that spirits are meant to be experienced, firsthand, so the quality of the brand makes IngredIents a connection to the consumer 2 oz. Drambuie and enhances this impression. 2 oz. Fig-Infused Black Tea (Steep 8 oz. hot water with loose-leaf Black Tea and 2 sliced “Bartending is about delivering an experience to your guests, and it’s equally important to give people a positive experience that Dried Figs for about 5 minutes). they associate with a brand as 1 Strip Orange Zest opposed to simply pitching and PreParatIon pouring.” In a mixing tin half-filled with ice, add ingredients, shake until the As Drambuie’s Brand Ambassador, Anthony spends much of his tin is frosted. Double strain into time delivering his brands mesa martini glass, float 1/2 oz. sage to bartenders who have alLavender-Infused Cream. ways been very concerned about Garnish with pinch of dried the quality of the ingredients lavender blossoms in center. they use and consumers who have become more savvy then Lavender-Infused Cream: ever. “My takeaway is pretty Thicken heavy cream in a shaker straightforward, there’s Scotch with dried Lavender Blossoms in the bottle,” says Anthony. “At and double-strain over bar spoon. the heart of Drambuie lie the finest Scotch whiskies in the world. That’s what makes it pair so well with other dark spirits, like in a Rusty Nail (Drambuie and Scotch over ice), and it’s also what makes it such a great introduction to the wonderful world of whisky.”

Photo courtesy Lion’s Catherdral Productions, LLC. CHILLEDMAGAZINE.COM 39