Chilled Magazine - Volume 5 Issue 4 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

PRE-PROHIBITION

COCKTAILS

★ WOMEN WANT

WHISKY MICRO-BREWED

STOUTS MAKE YOUR OWN

MIXERS ★★★★★★★★

★

RYE

MAKES A COMEBACK VOLUME 5 - ISSUE 4 U.S. & CANADA $4.99

DISPLAY UNTIL APRIL, 2013

ROGER FEDERER THE NEW BRAND AMBASSADOR FOR

MOËT & CHANDON

CONTENTS

V5-ISSUE 4

features

The new face of MoĂŤt & Chandon

The Rise and Fall of Prohibition

Roger Federer

American Spirits

Michigan Micro-Brewed Stouts The greatest brews from the Great Lakes

Meet the Chef de Cave for MoĂŤt & Chandon

Welcome back to a timeless favorite

La Maison Cointreau A star at every turn

Benoit Gouez

Rye

Event Coverage

These hot brands just got hotter

Join us for a dark and spicy journey

Winter Wonderland

Hot Brand Ambassadors

The New Rum Adventure

Cocktail Recipes

The bartenders perfect choice

A great alternative returns to the scene

Capitale, Washington D.C.

Puree

CHILLED MAGAZINE

Make Mine a Malt

Spotlight

I t ’s th e re. I n th e b a c k o f your hea d. On you r s h o u l d e r. B e h i n d yo u r eye s . L u r ki n g i n th e co r n e r o f the room . Th e voi ce th at ke e p s yo u u p at n i g h t. Th e s o n g yo u h ave n ’ t yet sung. Th e sto r y yo u h ave ye t to te l l . Th e i d e a th at re f u s e s to die. A n d i t w h i s p e r s : n eve r, eve r sto p. Few h e a r i t. Eve n fewe r cha se it .

n eve r s t o p n eve r s e t t l e .c o m PLEASE DRINK RESPONSIBLY. Imported Cognac Hennessy® 40% Alc./Vol. 80%. © 2012 Imported by Moët Hennessy USA, Inc., New York, NY. HENNESSY is a registered trademark.

CONTENTS

V5-ISSUE 4

departments

VOLUME 5 - ISSUE 4

EDITOR IN CHIEF Gina Farrell MANAGING EDITOR Anthony Graziano EXECUTIVE EDITOR Vicki Cruz

Editor’s note

8 A Message From Annie Borgerding

PUBLISHER Jeff Greif

bottoms up

ASSOCIATE PUBLISHER Thom Meintel

10 12 14 16

Cool products – Stuff you need to know about Cool bottles – Bourbon’s Best How to – Make Homemade Mixers Destination – Toronto. Canada’s Melting Pot

ACCOUNT EXECUTIVE Annie Borgerding ADVERTISING COORDINATOR Rebecca Jennings ADVERTISING ASSISTANTS Justin Powell Greg Passik Aimee Lam

The locals

ART DEPARTMENT Daniel Batlle Lindsey Flood

20 Bartender Submission Jordan Layne Howard 22 Brand Ambassadors elit by Stolichnaya 26 Brand Ambassador Tanqueray’s Angus Winchester 28 CEO Profile Dolf van den Brink for HEINEKEN USA 30 Brand Ambassador Claire Smith 32 Distillery Profile Ardbeg 34 Distillery Profile Breckenridge 40 Spirited Designer David Moritz 42 Spirited Expert Heather Greene 44 Spirited Writer Colleen Graham

EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Lynda Calimano, Anthony Caporale, Bryen Dunn, Sarah Meyer, Vicki Cruz, Kathleen Cromwell, Ariana Fekett CONTRIBUTORS Jordan Via, Kyle Ford, Rachel Ford, Paul Artrip, Liquid Assets, Claire Smith, travelsquire.com PHOTOGRAPHERS Neil Nakahara Tommy Vassiliou Jason Norden Mario Pascual Nombela Images: Shutterstock.com Cover Image: Patrick Demarchelier

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

Mix it up

18 Behind the Modern Mixer Bar 36 Sexy Celebrity Sippers 38 Cool Items for the New Year 46 On Our Radar – Project Broken Wheel 58 Chillin’ With John Michael Higgins 60 Shaking & Stirring – Launches 96 Last Call – Liquid Library

HOW TO REACH US INFO@CHILLEDMAGAZINE.COM

Advanced Mixology

LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C.

48 What to Mix Next – Dale DeGroff’s Pimento Aromatic Bitters 50 Drink In History – Rob Roy 52 Culinary Cocktails – RumChata - Taste the Season 54 Food Know How – Mixing with Honey 56 Tricks of the Trade – Nadia G

ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano

CHILLED MAGAZINE Volume 5 - Issue 4 Copyright ©2013 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademark owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com INTERNATIONAL NEWSSTAND DISTRIBUTION RCS Rider Circulation Services, INC.

72 6

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EDITOR’S NOTE

V5-ISSUE 4

A NOTE FROM CHILLED MASTER MIXOLOGIST ANNIE BORGERDING

I’ve been really lucky. Bartending here in New York City, I have had the chance to learn and work beside some of the hottest names in the spirits industry. They taught me to always have a sense of enthusiasm and to put my best creative efforts forward EVERY, SINGLE, DAY. Only then will you improve as a professional and an artist. From the moment I learned how to make proper pre-prohibition era cocktails and began to internalize these recipes as foundations, I understood where I would draw my inspiration. Even my most recent molecular mixology obsession draws from these basic rules. It has not been a total love fest though. Running my own beverage program and representing Chilled Magazine, I have learned a hard lesson. Everyone has an opinion; flavor, consistency, presentation, technique, and originality are all important but the most important factor to consider is truth. And the truth is cocktails that command respect are the ones that enhance the original base spirit. It sounds simple, but it goes beyond making a gin cocktail taste like gin. As we evolve as beverage professionals, flavorists and spirit experts we must work to not lose the integrity of the cocktail. So as we move into 2013 we can take note of this booming market of new bar tools, flavors, infusions and books all making our work that much more exciting. Get ready, because this year is the year for more interesting drink textures, we are not just talking egg whites; jellies, pastes, foams, creams and thicker gelatins will continue to pop up in the wackiest combinations. Exotic flavors using purees vibing off the classic specs are sure to be a hit. And I’m thinking we’ve only just experienced the beginning of barrel aging and bottling cocktails. I look forward to sharing in the discovery of these latest cocktail trends and more with you in the New Year. Clink.

Annie Borgerding has been a member of the USBG New York Chapter and currently works at the Library, a cocktail bar located in the Public Theater, after running her own cocktail program for 2 years at Locanda Verde, celebrity chef Andrew Carmellini’s flagship restaurant. As Master Mixologist for Chilled Magazine Annie creates media campaigns with brands across the industry, develops effective marketing strategies and coordinates cocktail and menu selection along with providing bartender training and development.

CHILLED MAGAZINE

ing Annie Borgerd

SPONSORED BY

USBG 4th Annual National Legacy Cocktail Competition MiamI Feb. 26 Join the USBG and the nation’s best bartenders as they become immortalized through creative expressions of cocktail mixology – cocktails destined to become as revered as the BACARDÍ Daiquirí and the BACARDÍ Mojito. The winner will move on to the Global Legacy Showcase in Puerto Rico this April. In addition, the USBG will send the top 3 contestants from the National Showcase to the BACARDI distillery in Puerto Rico. Who will shake up the next BACARDÍ Classic Cocktail?

PARTY TOGETHER RESPONSIBLY. Bacardi.com ©2013. BACARDI, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUMS - EACH 40% ALC. BY VOL.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT TUMI MIXOLOGY SET

Mix up the ultimate entertaining experience- one part Tumi, one part Ketel One Vodka. The two brands teamed up to create a limited edition Tumi Mixology Set, honoring the virtue of craftsmanship prominent in Tumi’s luggage and Ketel One’s vodka alike. The set’s sleek exterior features Tumi’s signature black ballistic nylon with leather trim while carrying all the essential tools to craft high-quality cocktails. “We know that enthusiasts everywhere will enjoy the set to create and safely enjoy amazing cocktails,” said Ed Bello, Brand Director of Ketel One Vodka. Tumi.com

BENNY’S BEEF STRAW

Bloody Mary lovers rejoice! Made from 100% USDA beef, Benny’s Bloody Mary Beef Straw is the perfect finishing touch to America’s beloved brunch beverage. Since its creation in 1921, the Bloody Mary has gone through many changes, in recipe and garnishing choice. Benny’s Beef Straw not only adds to the flavor of your favorite recipe, but heightens the overall Bloody Mary experience as well. You’ll never serve a Bloody Mary with just a celery stalk again! Bennysbloodymarybeefstraw.com

VODKAZINGER

Create your own tasty, fresh vodka cocktail using all natural ingredients with ZingAnything’s new Vodka Zinger. Mixologists can toss artificially flavored liquors aside and opt for purely extracted flavors by infusing their favorite spirits with fresh citrus fruits, black cherries, cucumber, rosemary, hot pepper and more. Mix and match, or use a single flavor. The VodkaZinger’s grinder retains the pulp, but allows the flavors to travel through a fine-combed mesh screen and infuse the vodka, creating a healthy, fresh-tasting cocktail every time. Zinganything.com

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BOTTOMS UP!

COOL BOTTLES

BOURBON’S BEST IT’S NOT JUST ALL ABOUT THE TASTE BLANTON’S

Blanton’s “The Original Single Barrel Bourbon” is crafted in the tradition of Colonel Albert Blanton who would select one barrel at a time from his warehouse. Only selected barrels would be bottled and packaged by hand. Signifying the rich equestrian heritage of the state of Kentucky, each bottle is then topped with one of eight different horse stoppers. Each of the eight stoppers features the horse and jock in different strides and poses but is also emblazoned with a letter for the Blanton name near the back right foot of the horse. The set is designed after a Kentucky horse race starting with the “paddock walk” B stopper, all the way through to the “hand in the air” victory S stopper.

WILLETT POT STILL SMALL BATCH BOURBON

Bottled by Kentucky Bourbon Distillers, Willett Pot Still Small Batch Bourbon, is actually shaped like something resembling a pot still and is strikingly large demanding eye catching attention. The bottle continues to be one of the most recognizable bottles in the spirits industry winning many awards for packaging. The bourbon itself has won many acclaimed awards as well. Willett Pot Still is a special addition to any bar and is such a distinctive bottle that it is sure to be a conversation starter.

FOUR ROSES

Master Distiller, Jim Rutledge carefully selects one of the ten Bourbon flavors Four Roses produces for their Four Roses Single Barrel. The distillery produces ten distinct and handcrafted Bourbon recipes, each with its own unique character, spiciness and rich fruity flavors. Each barrel is sampled and carefully chosen for its superior quality prior to being processed and hand bottled. Each bottle then has a handwritten label noting the warehouse and the racking location in which the barrel was aged. Four Roses Limited Edition Single Barrel was recently named the 3rd best spirit in the world by F. Paul Pacult.

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BOTTOMS UP!

HOW TO

HOW TO MAKE HOMEMADE MIXERS

MAKING YOUR OWN COCKTAIL MIXERS IS EASIER THAN YOU MAY THINK. SURE, YOU CAN SIMPLY VISIT YOUR LOCAL LIQUOR STORE, CONTEMPLATE THE MYRIAD OF PRE-MADE MIXERS AND CONVENIENTLY PURCHASE ONE, BUT AS KYLE AND RACHEL FORD OF THE FORD MIXOLOGY LAB URGE US - PUT DOWN THOSE PLASTIC BOTTLES AND CREATE YOUR OWN HOMEMADE MIXERS- THE DIFFERENCE IN TASTE WILL BE AMAZING. ACCORDING TO THE FORDS, TRADING IN FLUORESCENT YELLOW MIXTURES FULL OF HIGH FRUCTOSE CORN SYRUP FOR HOMEMADE WILL MAKE YOUR COCKTAIL MORE MEMORABLE AND CUTTING-EDGE. CHECK OUT SOME OF FML’S EASY STEPS AND TIPS FOR CREATING HOMEMADE SYRUPS AND SOURS BEING USED BY THE AVANT-GARDE MIXOLOGIST. THESE QUALITY COCKTAIL INGREDIENTS MADE WITH PRIDE AND EASE WILL LEAVE THOSE STORE-BOUGHT MIXERS COLLECTING DUST BEHIND THE BAR.

1 2

Simple Syrup, also known as sugar syrup, is used as a sweetener in most of your favorite cocktails. Simple syrup is, simply, sugar and water, and is one of the easiest cocktail ingredients to make yourself.

Step One

Chose your sugar. There’s granulated sugar, which is your regular everyday white sugar. Or for extra fun, different types of sugar can be used like cane, or demerara sugar (think sugar in the raw) and each will create richly colored syrup that will add a different element to your cocktails. Even sweeteners like honey, agave and maple syrup can be made into cocktail-friendly syrups.

Step Two

Measure equal amounts of sugar and water. FML prefers simple syrup made in equal proportions, referred to as a 1:1 ratio. Simply put, the same amount of sugar and water. For sweeter, or richer syrups, some bartenders prefer a 2:1 ratio, 2 parts sugar to 1 part water, often called rich simple syrup. The measurements can be adjusted for any size batch, just stick to equal amounts of sugar and water.

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Step Three

In a saucepan, allow water to boil. Add sugar, stirring until dissolved. Remove from heat and allow to cool. Sounds simple, right? For simple syrup in a pinch, use the microwave to boil water (about two minutes should do the trick), add sugar, stir to dissolve, and allow to cool.

TIPS

SIMPLE SYRUP SHOULD KEEP FOR ABOUT A MONTH, IT DOES NOT NEED TO BE REFRIGERATED, BUT IT’S RECOMMENDED. Use caution when experimenting with rich simple syrup in your recipe, as it will make your creations sweeter and achieving the desired result is not as easy as cutting the amount of syrup in half.

Side Bar

HOMEMADE SOUR MIX

Most pre-made sour mixes are full of sugar as well as preservatives. All you need to make your own quality sour mix at home is simple syrup and fresh pressed citrus juice. Use a hand press to extract juice (1 lemon yields about 1 oz. of juice), combine in equal parts with freshly made simple syrup and mix thoroughly. It’s that simple. You must mix this Fresh Whiskey Sour; you will never mix with juice from a little plastic lemon again.

Simple syrup is also a great way to add flavor and flair to your drinks by infusing herbs, spices and fruits into your simple syrup recipe. Adding flavors like cinnamon, lavender, vanilla, cranberry, ginger, rose, and chipotle, will enhance your cocktail simply by including these flavors in your simple syrup recipe.

Fresh juice is best served immediately, for quality purposes, unused lime and lemon juice should be discarded at the end of the day. Making your favorite cocktails using fresh, homemade ingredients is easy and fun. Use freshly made sour mix in your Margarita, Pisco Sours, and everything from fizzes to Collins to make a higher quality cocktail.

FRESH WHISKEY SOUR INGREDIENTS: (Yields four cocktails)

3/4 cup Jack Daniel’s Tennessee Whiskey 1/2 cup Freshly Squeezed Lemon Juice (4 Lemons) 1/2 cup Freshly Squeezed Lime Juice (4 Limes) 2/3 cup Homemade Simple Syrup (Experiment with brown sugar and water)

PREPARATION:

Ford Mixology Lab, founded by Kyle and Rachel Ford, believe the best cocktails do not live behind speakeasy doors, but behind your own. You are a mixologist and the Fords want to help you rediscover a truly unique American craft, one that they insist you learn yourself. Check out Fordmixologylab.com where they will teach you how to mix drinks and promise that you are worth the pride and love that go into a quality homemade creation.

Combine the whiskey, fresh juice, and syrup. Fill a cocktail shaker halfway with ice, pour in the drink mix and shake for 15 seconds. Pour into cocktail glass filled with ice. Garnish with a cherry.

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BOTTOMS UP!

DESTINATION

TORONTO CANADA’S MELTING POT

.COM

By Thom Meintel and Bryen Dunn of TravelSquire.com

Toronto, Canada’s largest city, is home to virtually all of the world’s culture groups. As a result of this diversity, the city is known for its tolerance, open-mindedness, and acceptance. This multiculturalism is reflected in the international cuisine found everywhere, in traditional restaurants as well as at the hundreds of festivals happening throughout the year. The city is home to a thriving local performing arts scene with four magnificent theatres in downtown Toronto owned and operated by Mirvish Productions. Embrace, a music promotions company, puts on the hottest and hippest shows in the city at various clubs and venues. And for more than 30 years, Harbourfront Centre has been on the cutting edge of all that is creative, including theater, dance, film, music and more. Finally, the Toronto International Film Festival, one of the leading festivals in the world, takes place annually in September. The city centre is made up of many distinctive neighborhoods, each with its own uniqueness and character with the southern end bordering Lake Ontario, creating several miles of waterfront playground. Yonge Street is the city’s main artery and hub and is listed in the Guinness Book of World Records as the longest street in the world. Toronto’s neighborhoods defy listing as there are so many. Downtown are eclectic Cabbagetown and ChurchWellesley Village, as well as Greek Town, Little India and the Beach and Leslieville areas, both offering unique dining and drinking opportunities. To the west is majestic University Avenue and bohemian Queen Street West as well as Chinatown and Kensington Market, home to vibrant street vendors selling pretty much everything. There’s also Dundas St. West and West Queen West/Parkdale, which have become hip havens to hang out both day and night. As well, Ossington Avenue between Queen and Dundas, recently transitioned from gutter to glamour and is now home to celebrity chefs, a micro-brewery, a tequila bar, and trendy boutiques and galleries. Finally, along Roncesvalles Avenue Eastern European culture is alive with quaint bars, cafes, and delis. The best way to explore Toronto is by foot, public transit, or the Bixi bike share program. Single day transit passes can be purchased for only $10.00 allowing unlimited use of the entire system, while $5.00 gives you 24 hour access to a bicycle. The #501 Queen St. streetcar is a great way to discover the city, running 24/7 and stretching 15 miles from The Beach in the east end to Long Branch in the west end, making it the longest streetcar route in North America. Summer is definitely the best time to visit Toronto, when the city is vibrant with hundreds of outdoor street parties, reflective of its international flare. seetorontonow.com

STAY

WINDSOR ARMS – With suites the size of a one bedroom apartment, this hotel is your first choice in Toronto. A fully stocked mini-bar and an indoor pool open to guests 24/7 and you may just decide to stay longer. windsorarmshotel.com RITZ CARLTON HOTEL – Visually arresting and reeking of over the top RC touches. Spend a full day at their state of the art MY BLEND By Clarins spa and you’ll feel like a million bucks when you head out on the town. ritzcarlton.com THE DRAKE – If you’re looking for more than a night’s sleep, this is the place. This multi-level playground, with several dining and drinking areas, is host to the hottest parties. thedrakehotel.ca

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WESTIN HARBOUR CASTLE – This waterfront property offers the perfect Zen balance of an urban oasis with a huge indoor pool with outdoor terrace, tennis courts, and magnificent 360 degree views from the rooftop restaurant and convenient access to Harbourfront Centre. westinharbourcastletoronto.com SHANGRI LA – A centrally located five star luxury property. Fitness nuts will love their health club which features a sauna, whirlpool, salt water lap pool, yoga studio, and spa. Escape from the ordinary with a cocktail in their lobby lounge or an Asian inspired meal at Bosk. shangri-la.com/Toronto/shangrila

DRINK

MILL STREET BREW PUB – You could easily wind up all night here trying a dozen beers from their endless selection of home-brewed suds. millstreetbrewpub.ca DAKOTA TAVERN – This tiny basement bar is the place to catch the honky-tonk vibe from bluegrass and rockabilly to straight up country crooning. Both the bands and the crowd are always gung ho. dakotatavern.com REPOSADO TEQUILA BAR – Toronto’s largest selection of premium tequila served seven nights a week with a great selection of tapas to keep you sober. What else do you need? reposadobar.com COCKTAIL BAR – With a speakeasy vibe of yesteryear and a candlelit interior, this old time lounge fully endorses cocktail culture. theblackhoof.com PRAVDA VODKA BAR – Designed with a modern Russian theme, this bar empowers its patrons to think outside the box when it comes to vodka. Don’t think you’ll have a problem with that. pravdavodkabar.com

EAT

NOTA BENE – Sophisticated food, surroundings, and the coolest crowd in town. What more do you need? Forgot to mention all those craft beers and fabulous wines poured by the glass. You’re going back! notabenerestaurant.com LUCIEN – Exciting interpretations of Canadian specialties served with aplomb by a stellar team of pros. Great cocktails to kick start the weekend. lucienrestaurant.com LA SOCIETE – Authentic French bistro in the heart of downtown, close to great shopping and museums. Order a dozen oysters with a bottle of champagne for lunch, and then head over to the Bata Shoe Museum before embarking on a shoe shopping spree of your own. lasociete.ca GRAND ELECTRIC – This tiny outpost in Parkdale quickly established itself for its tasty tacos and a place to be seen. Give them your mobile number, go grab a drink at one of the nearby bars, and they’ll call you when your table is ready. grandelectricbar.com

PLAY

DISTILLERY DISTRICT – Stroll the warehouse district and revel in the power of the past. Take your pick of endless restaurants, bars and shops to while away an evening. www.thedistillerydistrict.com WATERFRONT – Bordering Lake Ontario makes Toronto a year round destination, from swimming in summer at the manmade Sugar Beach and HT0 Park, to ice skating in winter at Sherbourne Common or Harbourfront Centre. The Power Plant has ongoing art installations and Kew Beach or Sunnyside Beach are both great spots for people watching or a game of volleyball. www.waterfrontoronto.ca

TORONTO ISLANDS – A natural urban oasis, ten minutes away by ferry, where one can walk, bike, or kayak. There’s also great dining, B&B accommodations and hidden beaches including one clothing optional. Ferries depart regularly to three different destinations so prepare to choose Door #1, 2 or 3. torontoisland.org CN TOWER – One of the world’s tallest towers that defines Toronto’s skyline. Visitors can drink or dine at the revolving restaurant, or just check out the observation deck with its glass bottom floor. Daredevils take note. Edgewalk, an outdoor suspended walk around the circumference of the tower, 1,200 feet above ground, will get your pulse racing. cntower.ca BUDDIES IN BAD TIMES THEATRE – Dedicated to the development and presentation of LGBT and alternative theater, this is the place to take a walk on the wild side. The venue doubles as a late night cabaret space and club, hosting monthly parties, concerts, and other entertainment. buddiesinbadtimes.com

SEE & DO

SOULPEPPER THEATER – A cutting edge arts organization producing first-rate shows. From the moment you set foot inside the impressive contemporary structure in the heart of the Distillery District, you’ll know you’re in for something good. soulpepper.ca BATA SHOE MUSEUM – Ever heard of Roger Vivier? You’ll know the full story when you leave here. This museum uses footwear as the point of entry into the cultures of the world with fascinating displays, even Michael Jackson’s high tops. batashoemuseum.ca CASA LOMA – A step back in time, this “medieval castle” on a hill overlooking Toronto, is the former estate of a prominent Canadian industrialist who finished building it in 1914 after spending almost $4 million on its construction and employing 300 men. casaloma.org ROYAL ONTARIO MUSEUM (ROM) – Just entering architect Daniel Libeskind’s dazzling 2007 main entrance addition to the original 1933 structure, called “The Crystal,” is enough to stop you in your tracks, along with the museum’s collections. rom.on.ca

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MIX IT UP

BEHIND THE BAR

Behind the Mo de rn Mix e r bar

TODAY BARTENDERS OBSESS OVER CREATING THE FRESHEST, MOST AUTHENTIC TASTING COCKTAIL BY DISSECTING EACH INGREDIENT AND MAKING SURE IT’S OF TOP QUALITY. EVERYTHING FROM THE TYPE OF ICE TO THE FLAVOR-ENHANCING GARNISH IS CHOSEN WITH CARE. THESE MODERN DAY MIXERS ADD THAT SAVORY SPARK THAT BARTENDERS DEMAND AND CONSUMERS APPRECIATE IN THEIR CONTEMPORARY COCKTAILS.

THE PERFECT PURÉE OF NAPA VALLEY Offering a variety of flavors, The Perfect Purée is the perfect solution to making real fruit and vegetable flavored cocktails and is the quickest and easiest way to add a flavorful burst to any drink with outstanding results. Bartenders finding themselves hard-pressed to follow the fresh ingredient trend have turned to The Perfect Purée as an essential ingredient in all of their innovative cocktails. Experiment with creative flavor combinations for an intense and original tasting cocktail.

TOMR’S TONIC

Tomr’s, (pronounced tahm-erz) Tonic handcrafted artisanal ingredients create the perfect all-natural organic Tonic and Gin. By using the bark of the Cinchona tree, one of the only known natural sources of quinine, Tomr’s stays true to tonic’s medicinal heritage, implying painkilling and anti-inflammatory properties. Tomr’s enhances the original flavors of any spirit, and makes an exceptional Gin and Tonic.

RIPE BAR JUICE

Bartenders wanting to incorporate fresh juice into their cocktails without keeping a juicer behind the bar must try RIPE handcrafted bar juices. Shipped cold to bars, using only natural ingredients, RIPE is a bartender’s most convenient answer to a consistent and balanced cocktail using the freshest ingredients.

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www.perfectpuree.com

Premium beverage blends

PHOTO: WWHITEDESIGN

Premium purees, concentrates & zests

BARTENDER SUBMISSION

Photography: Ed Deas

THE LOCALS

Jordan Layne Howard Right in the heart of Hollywood at the W Hotel, Jordan Layne Howard has been serving unique and inspiring individuals for about a year. Her journey as a bartender began on the East Coast almost four years ago where her boss at The Park in Chelsea decided to take Jordan under her wing and teach her the ropes behind the bar. “I would come in on my days off,” says Jordan. “I learned the history of spirits, wine tasting, combining flavor profiles and even speed tests. I have always had a passion for the bar industry and was thrilled to have the opportunity to learn.” Once Jordan was hooked she spent her time absorbing knowledge and asking her bartender friends and co-workers to show her the basics. “Be a sponge and absorb everything you can,” Jordan advises. “There is a wide variety of knowledge to acquire when working behind the bar and the more you know, the more fun you have.” Jordan explains that bartending is more than just vast knowledge of drinks and spirits, and that some of the most important skills may not be conventional. “Bartending has helped me tremendously with my patience skills,” says Jordan. “On a weekend night when there are five rows of thirsty customers, the server well is piling up, staff and bar-goers firing questions your way…you learn you have to keep your cool.”

Jordan’s Specialty INGREDIENTS: 2 oz. Grey Goose Poire 1/2 oz. St. Germaine Elder Flower Liqueur Splash of fresh lime juice Splash of Ginger Beer PREPARATION: Fill a bucket glass with ice. Pour Grey Goose La Poire. Add St. Germaine, lime juice and a splash of ginger beer. Garnish with a lime and enjoy.

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Coming Soon... The Perfect PurĂŠe & Chilled Magazine Eight City Tour

THE LOCALS

BRAND AMBASSADOR

IN A DAY WHEN COCKTAIL CULTURE HAS BECOME OBSESSED WITH TRADITIONAL SPIRITS, SERVING AS A BRAND AMBASSADOR FOR ELIT BY STOLICHNAYA VODKA MAY SEEM LIKE A TALL ORDER TO FILL. ON THE CONTRARY, THESE MASTERS OF THEIR CRAFT ARE CHANGING THE MISUSED AND MISUNDERSTOOD REPUTATION OF VODKA AND BRINGING NEW LIGHT TO THE CLEAR SPIRITS ILLUSTRIOUS PAST. CHILLED CAUGHT UP WITH THE EXCLUSIVE GROUP OF FOUR AMBASSADORS SPREADING THE ELIT LOVE.

MEAGAN SACHER Elit by Stoli Brand Ambassador South Florida As brand ambassadors for elit, what are your responsibilities on a daily basis? Everyday is different. Yesterday I was training staff on elit, today I’m designing cocktail menus and ordering glassware. Tomorrow I’ll be hosting a dinner for industry guests – paired with elit cocktails, of course. How do you educate consumers and bartenders about your brand? While the proof is in the liquid itself, it is also important to understand the elit lifestyle. Personally, I like to give consumers and bartenders an “elit experience” rather than a tasting alone. What is your best strategy in identifying ways to maximize elit by Stoli’s brand exposure? Understanding exactly who we are as a brand, and hand-selecting only the most appropriate opportunities to showcase elit. Quality over quantity. What would you like people to know about your brand? Simply put, elit is luxury. It is for the discerning palate, it is for those who know better. Brand Ambassadors are more than just a rep for their brand- they ARE the brand they representWhat about you is most illustrative of elit by Stoli? I believe that paying close attention to details along the way always results in the best final product. elit is born from a close attention to detail, and from valuing quality above all else. What do you enjoy most about representing elit? Because it is a younger brand, I get to introduce people to elit for the first time almost every day. It is rewarding to continually see people fall in love with elit. What is something most people don’t know about you? My background is in architecture. While it seems unrelated, you might be surprised at the similarities between designing a space and designing an event. What is your favorite cocktail? elit 50/50 with a twist.

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“elit is for the discerning palate, it is for those who know better.”

BRENT LAMBERTI Elit by Stoli Brand Ambassador New York City How did you become a brand ambassador for elit? I’ve been tending bar in NYC for 13 years. I started while I was a student at NYU. During that time, I have been lucky enough to work in all types of venues; restaurants, pubs, nightclubs. Then I started working with Willy Shine and Aisha Sharpe at Contemporary Cocktails Inc. along with Tim Cooper, Justin Noel, and Claire BertainLang, we were a full service cocktail consulting group. I had the good fortune to work with, and learn from some of the best in the business. I also got to work on some major events throughout the country including, the SuperBowl and Tales of the Cocktail. As a result, these relationships brought me to elit by Stolichnaya. How do you educate consumers and bartenders about your brand? Vodka has a funny place over here in America. It’s the most popular spirit in America volume wise, however most of the cocktail community shies away from it. In Eastern Europe and Russia where vodka was invented, traditionally it is enjoyed neat or chilled and almost always with food. Its neutrality and clean taste are valued. In America we mix it with energy drinks and juice. Appletini anyone? I understand why the cocktail community has been reserved about vodka and that’s what I love about elit by Stolichnaya. elit is an ultra luxury vodka, it is meant to be enjoyed neat, chilled or on the rocks. That’s our cocktail strategy and I love it because it takes the spirit back to its roots, its tradition, and we all know the cocktail community loves tradition and history. That’s not to say you can’t make awesome cocktails with elit. I think it just takes a bit more creativity and finesse, compared to a spirit such as gin, which is rooted in cocktails. Brand Ambassadors are usually more than just a rep for their brand- they ARE the brand they represent- What about you is most illustrative of elit by Stoli? When I got the job with elit, I immediately looked for inspiration from my peers and some of the people I look up to. Jim Ryan with Hendricks immediately came to mind. Jim does such a great job of representing the quirky uniqueness of his brand, be it through his cocktails or his appearance. He is always dressed for the part and I’ve tried to follow his lead. I like to think that I’m always striving to be more “elit.”

“elit takes vodka back to its roots, its tradition, and we all know the cocktail community loves tradition and history.”

What is something most people don’t know about you? I love to play golf and that I love to cook. I think I may like cooking even more than making cocktails! What is your favorite cocktail? My favorite cocktail of the moment is the Borodino Cocktail, named after the bloody Franco-Russian battle in 1812.

BORODINO COCKTAIL INGREDIENTS:

2 parts elit by Stolichnaya 1 part Lillet Rose 2 dashes Orange bitters

PREPARATION:

Stir ingredients over ice and strain into a chilled coupe. Garnish with a grapefruit twist. Cheers! CHILLEDMAGAZINE.COM

AIDAN DEMAREST Elit by Stoli Brand Ambassador Los Angeles As brand ambassadors for elit, what are your responsibilities on a daily basis? As Brand Ambassador my job is to gather elit attention and loyal customers. There are the simple tasks of leading tastings for buyers at bars as well as educating both staff and sales reps. The beauty of the job is your duties vary wildly day to day. One day I may be at a corporate happy hour downtown and the next day I might be at a nightclub with bottle service or mixing classic cocktails for a craft mixology account. elit is a versatile product that has a versatile audience, which makes my job very interesting. How does this structure differ from other companies? I think Stoli has gone out of their way to hire people who are self-sufficient and able to use their own ideas in the market. That freedom to be creative to get the job done has made it an effective tool for the brand. What is your best strategy in identifying ways to maximize elit brand exposure? Listening to people and then connecting the dots. Everybody in the industry wants his or her own business/job/brand to do well including me so it is imperative to work together (on any level) since successful businesses stick together. How do you educate consumers and bartenders about your brand? I’m lucky because very rarely does my brand disappoint. But an honest tasting and back and forth conversation makes the sampler remember the experience. What would you like people to know about elit? That it tastes great and elit is worth the luxury. Brand Ambassadors are usually more than just a rep for their brand- they ARE the brand they representWhat about you is most illustrative of elit by Stoli? I feel that I have excellent taste in food, drink, music, cars, hotels and people. We look for the opinions of people who seem to enjoy their lives and I have a damn good time. What do you enjoy most about representing elit? elit is a smart and sophisticated brand so I get to work with smart and sophisticated accounts and people. What is your favorite cocktail? For me that changes with the seasons, but right now I’m having a fling with The Vesper Cocktail. It’s tasty, easy and straight to the point.

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“elit is a versatile product that has a versatile audience, which makes my job very interesting.”

KRISTOPHER BROWN Elit by Stoli Brand Ambassador Las Vegas As one of four Brand Ambassadors for elit, what are your responsibilities on a daily basis? In Las Vegas it is always Friday night; we have tens of thousands of people in every day, so I’m always engaging with customers and educating individuals on the product. How does Stoli’s structure differ from other companies? We are fortunate enough to work with an awesome brand and great management. Stoli really respects our thoughts and our visions. We help with brand planning and local strategy. I don’t know about other companies but it feels good to be with people who care about what you think.

“People who only drink one brand of vodka their whole life, have elit hit their lips and they are blown away.”

How do you educate consumers and bartenders about your brand? I believe if you try it you’ll buy it. I have run across hundreds of people who only drink one brand of vodka their whole life but after elit hits their lips they are blown away and found their new favorite Ultra Luxury Vodka. What would you like people to know about your brand? Some believe all vodkas are created equal!…. But #YouKnowBetter. Brand Ambassadors are usually more than just a representative for their brand- they ARE the brand they represent- What about you is most illustrative of elit by Stoli? I would say my continuous search for the finer things in life - Clothes, vacations, shoes and food. What do you enjoy most about representing elit? I love to see the faces of people when they get to enjoy the dynamic and velvety smooth taste of elit. What is something most people don’t know about you? I love to bake. What is your favorite cocktail? Elit with a splash of club soda. Garnish with lemon and a lime.

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THE LOCALS

CHILLED MAGAZINE

BRAND AMBASSADOR

Angus Wi nch ester

And His Awesome Set of Tools

Tanqueray’s Global Brand Ambassador and Tales of the Cocktail’s Best International Brand

Ambassador 2012, Angus Winchester has an incredibly extensive and expensive collection of rare books and bartending tools that he’d like to share with bartenders and mixing enthusiasts. Participants of The Tanqueray Green Room, an educational series of four different cocktail labs, are invited to explore Winchester’s personal library of historical cocktail books, including rare printed editions of books used during Jerry Thomas’ mixing reign. Guests also get hands on discovery of assorted cocktail paraphernalia gathered from his world travels including a Konga Shaker circa 1940, along with other stainless steal cocktail shakers, spoons and jiggers used in a gone-by era. “My collection has developed over twenty some odd years of travels,” says Winchester. “I pick things up along the way, and I always have my eyes out for interesting pieces. I am not a complete geek with it though, I do look to use the pieces I pick up, not just put them on a shelf somewhere.” During the Green Room, Bartender Voodoo Cocktail Lab guests are actually invited to use the tools in Winchester’s collection. “The Green Room is an interesting program,” says Winchester. “It’s interactive, collaborative, and guests receive guidance in making the cool forgotten drinks. Not only are they resurrecting and recreating cocktails by looking through old books, they are mixing these cocktails they may have never heard of before with actual tools used in the era in which these cocktails were created.” According to Winchester, using the actual vintage tools to create classic cocktails helps to make a better cocktail. “To use a tool that was used in that era is a nice touch, bartenders become intrigued by it, and it’s not just observing the tool, we learn from using it,” explains Winchester. “We had one particular item, a tea spoon based on a 1950’s design. Bartenders were fascinated with it. You could hold it like a pen and the spoon swiveled inside it. Bartenders were so intrigued we decided to recreate it and it’s being used once again by modern bartenders.”

Winchester says he is obsessed with muddlers made with exotic woods dating back to the early days and has recently become interested in different types of measurement mechanisms. “I like to obtain tools that guests will ask you questions about and want to use. Bartenders usually have a well defined sense of curiosity so you don’t have to force the knowledge.” The Green Room’s Cocktail Labs also include lessons about gin’s versatility set in an educational environment where guests learn theory and practice by mixing Tanqueray Gin with a plethora of ingredients. “ We keep in balance for modern tastes by not twisting the classic cocktails we create completely out of recognition,” says Winchester. “Craft bartenders are very into gin because there are so many flavors to work with and more skill is needed to mix with it. Sadly, most of the typical gin drinks mixed today are badly made using no technique and poor ingredients.” Winchester has always been passionate about bartending and has always loved Tanqueray as a gin brand. He believes consumers have a lot of baggage when it comes to embracing gin. “People need to know that gin can replace any spirit in a cocktail,” says Winchester. “A good bartender loves to change the perceptions that people have. You can make someone a margarita using gin instead of tequila, or a white lady as it is called, and the consumer enjoys it and orders another, you think… job done.” Winchester emphasizes the importance of learning the major trends in mixing with gin and showing the versatility of juniper by understanding its flavors in a drink, rather than just learning a recipe. In one of the final Cocktail Labs, he guides attendees through the most popular ways to drink Tanqueray by learning the four key serves- Tonic, juice, on the rocks and the Martini. Whether guests enjoy bitter or sharp, sweet and fruity or creamy gin drinks, Tanqueray’s Green Room guided mixing tour with Winchester at the helm is spanning the country on a quest to teach mixing enthusiasts how to resurrect old cocktails by adding unique twists. All the while, he will continue to pick up tools along the way, and will carry on his search for his six-glass Martini set made for a cruise ship, designed to sway to keep from spilling. CHILLEDMAGAZINE.COM

THE LOCALS

CEO PROFILE

Dolf van den Brink HEINEKEN USA By Christopher Osburn. Photos Courtesy HEINEKEN USA

DOLF VAN DEN BRINK

has accomplished quite a bit at a fairly young age. The thirty-nine year old Dutchman is the CEO and President of Heineken USA. He was also named as one of Fortune Magazine’s “40 under 40.” The first person in the beer industry given this prestigious award, van den Brink doesn’t take it lightly. “It’s quite humbling to be ranked among leaders of Facebook and Google on this very prestigious list.” He says that by receiving this honor, it shows Heineken’s commitment to growing their brands in the USA. “It is also a testament to the dedication of each and every employee who embraces our turnaround strategy.” Van den Brink has been CEO and president of Heineken USA for three years. In that time, he has received praise for reversing domestic sales declines. “When I joined Heineken USA, our company was facing a challenging business environment. We took a step back and identified opportunities to enhance our culture and develop a clear, consistent strategy to help us reach our ultimate ambition of being the leading upscale beer company in the U.S.” His strategy is based on growing Heineken’s core brands and capabilities, as well as innovating new ones. “We’ve expanded our portfolio from just two brands at the turn of the millennium to an innovative family of 16 power brands to date,” says van den Brink. “With all our brands, we are breaking away from the sea of sameness in beer marketing to truly reinvent our approach.” Heineken’s on-premise strategy is a very important long-term proposition for van den Brink. “It may seem countercyclical to the industry standard, but focusing on the on-premise is how we are reaching consumers who are considering our brands for the first or second time.” To do this, Heineken USA has increased employment of people who are specifically trained to focus on the on-premise. “The strategy is working,” says van den Brink. Over the past 12 months, total Heineken draught sales are up 4% and, in key accounts where they focus investments, they are up 24%. “Being present at the bar is driving conversations around our brands. This is our chance to share what truly makes Heineken a standout, quality beer: from our proprietary yeast strains, to our brewing process down to the four-step Perfect Pour. Heineken has a story to tell, and the onpremise strategy is working to educate our consumers on Heineken’s legacy.”

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Van den Brink attributes major reasons for the overall U.S. beer sale volumes decreasing over the past ten years. “We’re facing a changing consumer landscape, and historically, the beer industry has done little to keep up.” He says that the problems with the beer industry can be attributed to an almost arrogance on the part of beer makers. “The category as a whole was not investing in marketing or new innovations nearly as much as our wine and hard liquor competitors. Consequently, the wine and hard liquor categories have taken more market share with new product offerings such as flavored vodkas, whiskey liqueurs, and high-end blends.” In order for Heineken and other beer companies to stay relevant in today’s business landscape, they need product, packaging and program innovation to continue. “Heineken USA is reclaiming leadership in the marketplace by investing significant resources in strengthening innovation -- not only in our products but throughout the company -- and in distinctive beer marketing that surprises, engages and stays with our consumers to keep them talking about our brands long after the night is over.”

Besides wine and liquor, Heineken has to compete with the ever growing craft beer industry. “The proliferation of craft beer has recharged the industry with beer enthusiasts who have a greater passion for the product and brewing process. Crafts are growing at a phenomenal rate, but the latest trend figures indicate that imports are generating just as much absolute growth.” In order for Heineken to continue their growth and success, they will work to build longterm consumer brands that appeal to craft beer lovers while still innovating. Van den Brink says that the most important initiative for Heineken in 2013 is the launch of their new Star Bottle. “The Star Bottle has already been the standard in 170 countries, and Heineken USA is taking a major step in elevating the Heineken brand to the global stage by investing in the new packaging. We are excited and ready to grow Heineken’s reach across the U.S., and we know that the Star Bottle will be a key driver in accelerating the upward momentum for our namesake brand.”

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Love

THE LOCALS

PLANET CLAIRE

A few weeks back while in Chicago,

I experienced an enigma in the form of a Coconut Twix. Having never seen this coconut version of the infamous biscuit, caramel and chocolate bar combination before, I was spellbound. I stared at it, not sure if it wasn’t an imitation luring me with a promise of coconut goodness. After verifying its authenticity I simply had to buy it, with no second thoughts, not even a mind-bending notion like, “If I eat this I’ll have to spend another half hour on the treadmill the next three days.” That Coconut Twix had me at first sight, the idea of adding COCONUT to the ingredients seemed to me inspiring. In our creative world of modern mixology, why did a Twix have me transfixed? Rewind a few weeks earlier to Sydney, Australia, where I was moderating a debate entitled “Love/Hate... Cocktails.” The lovers (Jason Williams, Luke Reddington and Jason Crawley) argued that cocktails are an extension of art and creativity while the haters (Max Greco, Dan Woolley and Karl Schlothauer) maintained that today’s spirits are already perfected and why undo the hard work of a master distiller by adding tinctures, bitters and a dash of ego? In short, why mess with something that’s already, well, perfect? A part of me agreed. At the end of the day who doesn’t love a shot and a beer? With all the dry shaking, hand cracking and double-straining of homemade this and that, are cocktails perhaps becoming a bit ‘overdone’? To further adorn something that’s already beautiful or to make superfluous additions to what is already complete is the very definition of “gilding the lily.” Essentially our panelists came to the same conclusion: Cocktails are great when they are elegant, restrained and appropriate but objects of derision when they are overstated or obnoxious. I guess the same can be said too for bartenders, ha, ha!

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& Hate

Techniques evolve through a better understanding of the role they play and are moderated accordingly. Doublestraining and dry shaking are today’s “new” basics for instance. Basically, I think these adjustments are a good thing. A subtle shift in the way we understand citrus or handle egg white can only improve the quality of our drinks and thus the guest’s experience. “Basic” no longer means “easy”, nor is it any less appreciated or worthy of praise. In fact, sometimes the most challenging drink is one that appears incredibly simple. Just take a peek inside Tony Coniglaro’s new book “Drinks” to see “simplexity” in action. Today’s new basics are actually not ‘basic’ at all and the new methods, tricks and insights for mixing them are born out of devotion and painstaking attention to detail. Cocktail culture is expanding at a rapid pace, and never before have we seen so much media and consumer attention focused on the magic and mysterious goings on behind bars everywhere. An appreciation of flavor combinations, (foodpairing.com); access to incredible bespoke equipment (cocktailkingdom. com) and of course, the VERY best print publications (CHILLED!) are all dedicated to raising our collective games and ensuring that whether you fancy a shot or a Sgroppino, every step of its journey into your glass will have been informed and well researched and most importantly the results will be delicious. Which brings me back to that Coconut Twix. I still haven’t seen another; it exists like a phantom unicorn in my mind, which I suppose is a good thing because it was the most delicious thing I have ever eaten. If anyone out there sees one, or if anybody down in Virginia at Mars Inc. is reading this, I would be the happy recipient of one or one hundred. Which proves that sometimes, gilding the lily can actually be a good thing.

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THE LOCALS

DISTILLERY PROFILE

Ardbeg Distillery By Christopher Osburn Photos Courtesy of Ardbeg Distillery

the south coast of the isle of Islay sits the Ardbeg distillery. Makers of Scotch Whisky since 1815, Ardbeg is rooted in the distilling history and traditions of its surrounding island countryside. According to Ardbeg’s Hamish Torrie, the story of the distillery is one of many ups and downs. “A rollercoaster of success then plunging to near failure, but like a phoenix rising from the ashes it has thankfully soared again,” says Torrie. Torrie, the head of marketing for Ardbeg and Glenmorangie, has his own history with the high alcohol spirit. He grew up in the Speyside Whisky area of Scotland. He later got a job rolling barrels in the Macallan Distillery warehouses when he was in college. “After I graduated they kindly allowed me in to the office where I was one-third, a very junior third, of their first marketing department.”

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Back then, Macallan was a tiny family company with very big ambitions. “I was basically taught by some of the best people in whisky of the day, something I am always grateful for. After a few years he joined John Haig Whisky, then part of DCL, the biggest whisky company in the world at the time. “My job was area manager for Western Europe and.... Francophone Africa! Then I went into beer for eight years returning in 1999 once again to my first love.” His first love, of course, is whisky. “Glenmorangie had only bought Ardbeg a year and half previously so it was very early days...but the Ardbeg Renaissance had begun and I am proud to have played a part in it.” The renaissance that Torrie speaks of is due in large part to the hard work and passion of everyone at Ardbeg as well as the increasing presence on the global scale that small distilleries have because of social media. “From

1815 right through nearly two centuries Ardbeg has always been there,” says Torrie. “At one time two hundred people lived around the distillery.... there was a school, a shop, a post office - that community has gone, but is now re-born in it’s worldwide fan club and now is seen as one of the brightest stars in the whisky firmament.” Torrie says that Islay malts are different from the Whiskies made on the mainland. “Islay whiskies are famous for being big whiskies, peaty smoky and challenging drams, which are uncompromising, not for the faint hearted.” He adds, “Mainland whiskies are generally but not exclusively lighter in character. Each to his own, they are different styles. Take Glenmorangie for instance. A Highland beauty of mesmerizing delicacy and finesse. A violin to Ardbeg’s cello.” In the old days, Torrie says, Ardbeg was very rarely bottled as a malt whisky. It was primarily used for blending. It still carried the reputation as a whisky of high quality. “It is not only famous as the peatiest and smokiest of all the Islay whiskies, but as one having the most balance and complexity.” Torrie believes that balance is derived from the spirit still which has a purifier to recycle the heavier flavors in order to produce a sweet flavor that balances out the smokiness of the peat. “Since we took over we have quietly (and expensively) invested in the distillery to ensure we have the best possible whisky for the future. We started in 1997. Fifteen years later we think it is still a work in progress.” Ardbeg has won many awards over the years, but Torrie and the crew still get a thrill when they watch someone enjoy their product for the first time. “These days they are much younger than when I started. People in their late twenties and early thirties, and we also have a great and rapidly increasing interest in discerning ladies... Ardbeg is no longer a preserve for big boys!” You might wonder how a distillery so rooted in history is keeping up in the ever-changing business landscape. “In a sense we were lucky, because Ardbeg never had a history of sales and entrenched malt whisky convention. So we were able to approach it as a ‘fresh canvas’ and shape a fantastic distilling heritage for today.” He sums up their approach in three words: unorthodox, envied and untamed. “We will never follow convention we will always be looking to innovate and to express the personality and attitude of Ardbeg in a way that is true to the distillery but also makes people stop and stare...and then jump in.” Quite enthusiastically he adds, “In short, we are a serious business...but we don’t take ourselves too seriously.”

“

Unquestionably the greatest distillery on earth. If perfection on the palate exists, this is it.” - Jim Murray, author of the Whisky Bible.

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THE LOCALS

DISTILLERY PROFILE

Breck enridge Distillery THE HIGHEST DISTILLERY IN THE WORLD By Breckenridge Master Distiller Jordan Via Photos courtesy of Breckenridge Distillery

Breckenridge has never been shy about screaming its name at the world. Long-touted as a “drinking town with a skiing problem,” life in Breckenridge, Colorado moves a bit slow. It’s not Anytown, Utah but it does lounge around a bit without obvious aim. This suits the majority of its faithful denizens just fine, and as a two year resident I am inclined to agree. What we lack in ambitious pursuit we make up for in a dedication to getting what we do right! Enter Breckenridge Distillery, a small bourbon and vodka producer holding the line at 9,800 feet elevation. As inhospitable as the top of a mountain range may seem to whiskey production, the conditions responsible for tasty hooch are damn near perfect. The long slow thaw of high mountain snow yields an outstanding source of H20, derived from over 300 inches of snowfall on Mount Quandary on

the Continental Divide and filtered through the Blue River on a brief descent into town; the dry climate and cold temperatures are perfect for grain storage. Breckenridge Distillery has been serving up tasty browns and whites since 2010 and shows no signs of slowing it down in the coming years. Applying a purist and traditional approach to distillation, our handcrafted small batch spirits are made without shortcuts and absolutely no additives allowed. I can drink anything. I make my own so I don’t have to.

FUN FACT

Bryan Nolt, Company CEO built Breckenridge Distillery, and his vision is made possible by Jordan Via, Head Distiller. The two met while at a class of the American Distilling Institute. Nolt was the student and Via the instructor.

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Community support has been a big part of the success at Breckenridge Distillery. Every bottle is washed, filled and finished by volunteers from Summit and Eagle County, as well as friends from the Denver Metro Area. The Breckenridge bottling party has become a bit of a local attraction, drawing full crews in as little as three hours from e-mail request. Maybe Iâ&#x20AC;&#x2122;m a bit dated, but I like the fact that someone wanted to put a cork in my bottle by hand, and had a good time doing it with the people who worked so hard to get it to that point. I say; hand bottled, hand labeled, hand packaged, hand delivered. Thatâ&#x20AC;&#x2122;s a lot of hands, right? Breckenridge remains a puddle of originality in an ever-expanding lake of ski-vee sameness. Breckenridge Distillery has charged the local hoard of boozeslingers and cocktail-craftsman to find inspiration in the harsh world they dwell in and call forth a new breed of cocktail that tells the tale of living with less than adequate oxygen resources.

Breckenridge is a ski town in Colorado. Drop in their downtown Breckenridge tasting bar for complimentary samples of their award winning and internationally renowned products. For more information visit breckenridgedistillery.com.

Both of these exquisite libations below were formed in the local community by their resident mix-ohwhatthehellisshegoingtodonext-ologist, Billie Keithley.

Breckenridge Breckfast INGREDIENTS: 2 oz. Breckenridge Bourbon Whiskey 5 ml. Maple Syrup 2 oz. Apple Cider 1 oz. Ginger Ale

PREPARATION: Combine ingredients over ice. Garnish with thick cut bacon rubbed with Ceyene pepper and brown sugar and a mini Eggo Waffle.

SnowBrero

INGREDIENTS: 2 oz. Breckenridge Vodka 1/2 oz. Guava Syrup 1/2 Lime Large Dash Agave Nectar

PREPARATION: Muddle cilantro, juice of lime, and guava syrup, Add vodka and Agave nectar, and ice. Shake then pour over ice. Garnish with cilantro and twist of lime. CHILLEDMAGAZINE.COM

MIX IT UP

SEXY CELEBRITY SIPPERS

WOMEN WANT WHISKEY WOMEN LOVE WHISKEY. EVER SINCE GRETA GARBO UTTERED THE WORDS “GIMME A WHISKY,” IN HER 1930 FILM ANNA CHRISTIE, STRONG AND GUTSY WOMEN HAVE BEEN SIPPING THE SPIRIT. WOMEN WHO ORDER WHISKEY ARE SEXY, INDEPENDENT AND KNOW HOW TO GET WHAT THEY WANT. HERE ARE SOME CELEBRITY SIPPERS WHO FANCY THE DRINK IN LIEU OF A DAINTY COCKTAIL.

KE$HA

Singer Ke$ha has said that she brushes her teeth with Jack Daniels Whiskey, just like her lyrics from her hit song “Tik Tok” suggest. “Before I leave, I brush my teeth with a bottle of Jack,” she told Vanity Fair. Experts advise against brushing teeth with whiskey, although in the 1960’s whiskeyflavored toothpaste was popular.

MADONNA

Madonna, a responsible drinker, who will only imbibe every once and a while, as a special treat has said, “I love the smell of whiskey, we should make a men’s cologne that smells like whiskey. I can’t drink it, it’s too strong, but it smells amazing- a really good old whiskey.”

ANGELINA JOLIE

Angelina Jolie and Brad Pitt lived in a 16th century mansion in Scotland, a perfect place for a beauty that loves to drink Single Malt Scotch. Here is a cocktail that was created in honor of Angelina. It’s a bit of badass and delicately exotic, just like her. Give it a mix.

LADY GAGA

Lady Gaga credits Jameson Irish Whiskey as her inspiration for her multi-platinum album Born This Way. “I have made so much of my music with Jameson. The whiskey has made my new songs,” said Lady Gaga swigging from a bottle of the whiskey on stage.

THE ANGELINA JOLIE

INGREDIENTS: 2 oz. Speyside Single Malt Scotch (Glenfiddich) 1 oz. St. Germain Elderflower Liqueur Thin Slices Kumquat for garnishing PREPARATION: Pour Scotch and St. Germain over ice in a cocktail shaker. Shake for 10 seconds then strain into a Martini glass.

CHRISTINA HENDRICKS

“A lot of people don’t consider women to be whiskey drinkers,” said the actress. “I represent a new group of women who are enjoying it very much. I like mine simple, on the rocks. It warms everything inside.”

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MIX IT UP

COOL ITEMS FOR THE NEW YEAR

FROM RINGING IN THE NEW YEAR TO GIVING YOUR SWEETIE THE ULTIMATE PRESENT FOR VALENTINE’S DAY, MOËT HENNESSY HAS GOT YOU COVERED. THIS YEAR TRY SHAKING THINGS UP BY TOSSING THE CONVENTIONAL ROSES AND CHOCOLATES FOR SOME OF THESE GREAT GIFT IDEAS.

Give the ultimate personalized gift with the Moët & Chandon Gold Jeroboam bottle. With indelible pen, you can share your own personalized message directly on the 14k gold leafed bottle.

The quirky champagne-in-acan delivers a fun and festive presentation along with an elegant bottle of Veuve Clicquot. Pop this open at your next party.

The glitz and glamour of Hollywood has finally been bottled with Dom Pérignon Vintage 2003 created by renowned film director, David Lynch. Your movie buff will love it.

Toting Champagne has never been more stylish than with the Veuve Clicquot Shopping Bag. It’s a portable, reusable, custom-made creation, adding a touch of elegance to the contemporary lifestyle.

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Moët & Chandon Twinkle Box is designed to keep your bottle of Moët Impérial perfectly chilled until you’re ready to pop the cork and celebrate.

Inspired by Shakkei, which is the art of a Japanese garden, the Veuve Clicquot Shakkei Chiller Gift Box is a romantic way to toast someone special.

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SPIRITED DESIGNER

d i v a d z t i r o m A MAN

SIO I V A H T WI

Most people in the business world toil their whole career to get to a level remotely close to CEO. David Moritz doesn’t just hold that title for one company though; he’s the CEO of three. As the head of Mode Design Group, Moritz is a guru of branding, packaging, product design and strategy. His company Society Awards is the premiere company designing and manufacturing high-end custom awards such as the famous gold-plated bucket of popcorn for the MTV Movie Awards and the Moon Man for MTV’s Video Music Awards. His third company, Vision Vodka combines the strengths of both. Moritz says that when he was in college, he was very involved in the nightlife scene. He even owned a few bars for a brief time. “When people ask me what my favorite alcoholic beverage is I say that I’m an equal opportunity lover of all spirits,” says Moritz. “I had this background, plus the design and branding, and the creative director of my branding company told me to start a vodka so that she could design it.” He was in New York when Grey Goose was first being introduced. “What I remember most about that was the message that ‘it is the best tasting vodka.’ Since then, I didn’t see anyone else claiming that. All the new brands were being the ‘most something else’ vodka. No one was saying it was the best tasting – or even that their product tasted good.” He realized that there was a niche to make a well designed product that was focused on what was really important to vodka drinkers. Moritz’s design firm created the design and brand identity for Vision Vodka. “However, the shape of the actual glass bottle, I did draw myself. I oversee the creation and production of art, sometimes dictating every detail, but I am not capable of creating it alone with my own hands.” He sketched what he wanted the bottle to look like and then had it digitally refined by his artists. “The gentle slope of the shoulders, the taper of the neck and especially the iconic pour spout were important details to me.”

n pher Osbur By Christo ign es D e od dit M Photo Cre

Moritz launched Vision Vodka because he was tired of hearing terms like “super premium” and “luxury” being thrown around when referring to vodka. “I thought about if a true luxury company were to launch a vodka without trying to rely on a gimmick or a simple licensed name and identity, what that might look like.” He even questioned whether or not vodka is actually a luxury product at all. “My conclusion was that an upscale vodka needs to be classy and understated. It should be confidently simple when standing on the back bar or in a home.” He decided that the packaging needed to be unique yet not overly complex and flashy because a vodka bottle is really a “$40 or less disposable package. Vodkas shouldn’t try to make packaging that’s so expensive it pains you to keep putting the empty bottles in the trash – that’s not what people want in a vodka.” Vision Vodka is more than just a fancy bottle without substance though. Obviously the taste of the vodka is all that matters in the long run. “We taste tested everything,” says Moritz. “We went through so many rounds on the formulation and went back to the drawing board repeatedly. Vision Vodka is literally the world’s smoothest vodka, and that is how we think our customers define “best tasting.” Recently, Moritz has teamed with MTV to include the vodka in the VIP gift bags that are handed out at the Movie Awards. “MTV has been awesome enough to let us work with them on the gift bags for the VMAs as well as the Movie Awards, and when we do that we always make a unique custom gift that is only available for that occasion – something really made just for that.” How does Moritz imbibe his vodka? “I recommend this to everyone: An ice cold, shaken Vision Vodka martini, straight up with a twist. A vodka martini is just pure vodka, a tiny dash of dry vermouth, and when you shake it vigorously a small bit of ice melts and some flecks of ice get in the drink. So this is pure vodka, a dash of a type of white wine, a few drops of water from the ice, plus the twist of lemon rind. That’s about as pure of a form of the spirit as you can have in a cocktail, so it showcases the product itself.”

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THE LOCALS

SPIRITED EXPERT

HEATHER GREENE WHISKY’S WOMAN By Christopher Osburn

Being referred to as an “icon of whisky” is a very big deal in the spirits industry. It’s an even bigger accomplishment when the person receiving the accolade is a woman. The whisky business, like many fine beverage businesses is mostly a boys club. Heather Greene felt very isolated when she first started in the business. “If you were to look at the whiskey list speakers at some of the major conferences, it’s pretty much all men.” In 2009, Greene, then a Glenfiddich brand ambassador, became the first woman in history to win the American Young Ambassador of the Year Award at the Whisky Magazine Icons of Whisky Awards. Recently, she was appointed as Whisky sommelier for New York City’s Flat Iron Room. Greene is breaking new ground with this new undertaking since she is the first ever female whisky sommelier in New York City. Greene says that even though it seems like the whisky business is dominated by men, there are other women out there who have the same passion. “There are a bunch of wonderful women in this industry that are new to it or have actually been around for quite sometime, like Rachel Barrie who is Master Blender in Scotland, and Carmen Operetta, who is starting her own company and based in New York City.” Women drinking whisky is nothing new, though. “Somewhere along the way, we’ve forgotten about how elegant and enjoyable scotch is. Greta Garbo’s first words on screen in the movie Anna Christie were ‘Gimme a whisky, ginger ale on the side, and don’t be stingy, baby.’” While a brand ambassador, Greene started a movement as a way to introduce women to whisky. “The Mrs. Roberts Single Malt Society is named for the legendary Janet Roberts, a true woman of whisky, who recently passed away after a rich 110 years as one of Scotland’s most

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pioneering ladies. She is said to have had a ‘dram of whisky per day’ and was quite a strong and wonderful lady. She encompassed strength, femininity, and the pioneering spirit all at once.” Roberts was born in the final year of Queen Victoria’s reign. She was the last surviving grand daughter of William Grant, the man who founded the Glenfiddich whisky distillery in 1887. “Over the course of her life, Janet Roberts has seen Glenfiddich pioneer the single malt category, expand overseas and become the world’s favorite and most awarded Single Malt Scotch Whisky.” Roberts studied at both Glasgow and Edinburgh Universities and practiced law for many years. Greene says that the easiest way to get your feet wet in the world of whisky is to go into your local bar and order your favorite whisky on the rocks. She would tell you to try Glenfiddich, but you can also ask the bartender for a recommendation. “Have a taste, then add a bit of water to bring the alcohol content down a bit. Single Malt Scotch is about 40 percent alcohol by volume, so it will take you by surprise if you are not used to it.” She adds that once you open your nose and palate to the over four hundred flavor-bearing compounds found in the scotch, you’ll be hooked. “Put your nose at the rim of your glass and sniff to see if you can smell a nice hint of vanilla and lemon, and perhaps a bit of woodiness.” Obviously, Greene doesn’t just bang the drum for whisky. She also loves to imbibe it as well. “Here’s what I love about whiskey: it is dynamic. One can drink it on ice, neat, with a splash of water, or even in a cocktail.” Greene is a dynamic, trailblazing individual who will never give up on her quest to end the stigma that whisky is only for men. “I have introduced hundreds of women to this wonderful treat.”

MUST MIX

HEATHER GREENE’S FAVORITE INGREDIENTS: 2 oz. Glenfiddich 12 1/2 oz. Dolin Vermouth Blanc 6 Dashes peach bitters Lemon peel PREPARATION: Add a drop of simple syrup to bottom of rocks glass, layer with bitters, add Dolin and ice. Pour in Glenfiddich, stir for 20 seconds and add a lemon peel. “It’s a beautiful peach, pear, fruity but not too sweet cocktail. You can still taste the nature of the Glenfiddich 12, but with the lemon and peach, you get a wonderful bouquet that jumps right out of the glass.”

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THE LOCALS

SPIRITED WRITER

Colleen Graham She Knows What Mixing is All About (.com) By Christopher Osburn. Photos courtesy of Shannon Graham

Colleen Graham is a passionate person. She’s passionate about photography, writing and most importantly mixed drinks. “Today I have the joy of pursuing three of my passions simultaneously and each end up playing off of each other and make day to day life very interesting,” says Graham. Graham grew up in Sioux Falls, South Dakota and moved to Cedar Falls, Iowa for college. “After we were married, my husband and I spent a few years in New England apprenticing for commercial photographers before we moved back to Cedar Falls to open our own studio and art gallery.”

A career as a writer had always been on Graham’s mind, but she chose to concentrate her studies on photography instead. “It took time to find the right opportunity to fulfill my dream of being a paid writer, but it ended up working out.”

Graham writes about cocktails for about.com and is one of the most well-known mixed drink experts in the United States. She’s been mixing substances together for as long as she can remember so it made sense that it would eventually turn into a career. “Never a fan of a straight up drink, I have been mixing cocktails since INGREDIENTS I started drinking alcohol and even before 2 oz. Tequila that,” she added “When I was a kid, I had this strange fascination with mixing anything I 4 oz. Fresh Squeezed OJ could find in the kitchen.” She later mixed her 1/2 oz. Grenadine way through college working as a bartender PREPARATION for private parties.

Tequila Sunrise Pour the tequila and into a Collins glass filled with ice. Top with orange juice and then pour the grenadine in the drink. Garnish with an orange slice and a cherry.

“Being a freelancer, you have to constantly look for new work and one day I happened upon an ad that said About.com was looking for a new Cocktails Guide.” It was exactly the opportunity she was looking for. “After a lengthy trial period I was offered the position and have enjoyed every minute of the last seven years.” That single step has led to many other opportunities over the years including her new book ¡Hola Tequila!. Graham has strong opinions on where the cocktail industry is headed in the future. “Mixology is progressing at an astounding rate, the varieties of drinks are ever increasing, and there remains a growing appreciation for the classics. I think that in the bar we will continue to see innovations because so many bartenders are becoming enamored with the science and the art of the drink and stepping up their games while thinking about what will appeal to customers.”

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Strawberry Margarita

Diablo’s Licor

INGREDIENTS

1 oz. Blanco Tequila 1 oz. Cointreau 1 oz. Freshly squeezed lime juice 1/2 Cup sliced fresh strawberries

INGREDIENTS

1 oz. Blanco Tequila 1 oz. Passion fruit juice 1/2 oz. Fresh lime juice

PREPARATION

Combine the ingredients in a blender and puree until well mixed. Add 1 cup of ice and blend until smooth. Pour into a frozen margarita glass. Garnish with a strawberry.

Cut a slice of pepper, remove the seeds and pulp, and then skewer each slice on a cocktail pick. Pour the liquids into a cocktail shaker filled with ice, shake well, and strain into a shot glass. Lay the skewered pepper on top of the glass.

Cerveza de Tequila INGREDIENTS

2 oz. Blanco Tequila 1/2 oz. Apricot nectar Mexican Beer PREPARATION

Pour the tequila and apricot nectar into a pint glass and top with beer. Garnish with lime wedge a nd (optional) salt rim.

Chimayo Cocktail INGREDIENTS

1 oz. Tequila 1 oz. Unfiltered apple cider 1/2 oz. Fresh lemon juice 1/4 Crème de cassis PREPARATION

Build the ingredients in an oldfashioned glass filled with ice. Stir well, garnish, and serve. Garnish with Apple slices.

She also sees future innovation by liquor companies and notices a kitschy trend in dessert vodkas and over the top flavored spirits. “Then, there are companies that are reviving old spirits that give us a taste of days gone by. To me, these products are going to have a lasting foothold and bartenders and consumers are really appreciating these efforts.” Young mixologists could learn a thing or two from Graham. She says that knowing your products is the most important part about being a great bartender. “When you start pouring drinks, learn about the spirits in your bar and have ideas of how you would mix those. One of my pet peeves is spying a unique bottle on the back bar, asking the bartender what they can make with it and receiving a blank look.” Graham refers to her mixing style as freshly experimental. “It is the nature of my job to seek out unique ingredients, the latest liquor releases, and develop new drinks so this has evolved out of necessity.” She can easily spend an hour or more walking through a liquor store, produce department or myriad of other places mixing ingredients can be found. “My juicer is my favorite appliance because fresh juice is not only better tasting, but more economical for me. Also, I try to stick to drinks that require just a few ingredients.”

“Some of the best drinks of all time are the simplest and they are also practical, requiring ingredients that are standard bar stock rather than some exotic liquor that takes two weeks to get in or a technique that takes weeks to master.” When trying to determine your own mixing style Graham says that experimentation is key. “Some people like fancy gadgets, some find a niche in fresh ingredients, some are into updating classic recipes. Others have a style that is more about the show and their personalities match the drinks as they are mixing. The only way to find your style in any art is to explore, experiment, fail, try again, and at some point the style will fall into place.” For more Colleen visit cocktails.about.com.

ON THE HOUSE

Choose DeLeon Tequila in these recipes for an exceptional tasting cocktail. DeLeon’s elegant Blanco was given its own name by the locals, as a testament to its superiority. They call it “Diamante.”

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MIX IT UP

ON OUR RADAR

project

broken

wheel

THE BARTENDING COMMUNITY COMES TOGETHER TO HELP UNDERPRIVILEGED CHILDREN. United States Bartenders Guild Vice President Frank Martucci founded Project Broken Wheel five years ago. Each year Rhode Island Hospitality workers volunteer numerous hours to help refurbish bicycles that will be donated to underprivileged children twice a year. To date, the program has donated 293 bikes that look close to brand new, complete with a bow, to underprivileged families in the area. This year Martucci hopes to break the 300 bicycles donated mark by being able to donate bikes to the children of families affected by Hurricane Sandy. USBG members and spirits brands have been a big help in fixing up the bicycles. Jason Littrell - NYC, Rob Hirst - Pittsburg, Jonathon Pogash, David Roth - Connecticut, Dave Nepove - USBG National President, Chris Patino - Pernod Ricard and Scott Franklin Pisco Porton are just a few of the many who have helped with Project Broken Wheel. Look for us on Facebook under the name Proj B. Wheel.

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the ultimate mixer

cool.

Purchase Liquid Ice “THE ULTIMATE MIXER” online for just $30.80 per case SHIPPING INCLUDED!* liquidiceshop.com *Purchase four cases (24 - 8.3 oz. cans) and receive the fifth case FREE, making the cost $30.80 per case SHIPPING INCLUDED!

ADVANCED MIXOLOGY

WHAT TO MIX NEXT

B itters

GENERAL HARRISON’S NOGG

Adapted from a recipe from Jerry Thomas’s 1862 edition of How to Mix Drinks- made as a single serve drink and includes raw egg, so shake very well. INGREDIENTS: 1 1/2 oz. Makers Mark Bourbon 4 oz. Fresh Apple Cider 1 Egg 1 1/2 tsp. Sugar 1-2 Dashes of Dale’s Pimento Bitters PREPARATION: Assemble the bourbon, cider, egg, and sugar in a cocktail shaker with ice. Shake very well to completely emulsify the egg. Strain over ice into a large goblet and top with freshly grated nutmeg.

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“

Aromatic bitters are the most versatile, and the best ones are 45% alcohol. They deliver the flavor and aromas of baking spices like clove, ginger cinnamon and nutmeg. - Dale DeGroff.

”

Product Shot- Phil Jimcosky. Image by David Kressler

According to King Cocktail, Dale DeGroff, “Bitters are not just essential to a wellstocked cocktail bar they are the reason that there are cocktails at all. Bitters were there at the beginning and defined the novelty drink called the cocktail.” A couple of dashes of bitters can transform cocktails and make some exceptional drinks. DeGroff has recently added to his legendary bartender status by resurrecting an allspice bitters recipe. You must give Dale DeGroff’s Pimento Aromatic Bitters a mix.

FORD MIXOLOGY LAB ·IN POTIO VERITAS·

ADVANCED MIXOLOGY

The

DRINK IN HISTORY

Rob Roy By Nicole DiGiose

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ACCORDING TO BARTENDING LEGEND, THE ROB ROY WAS CREATED IN 1894 BY A BARTENDER AT THE WALDORF HOTEL IN NEW YORK CITY. THE COCKTAIL WAS NAMED IN HONOR OF THE PREMIERE OF ROB ROY, AN OPERETTA WRITTEN BY COMPOSER REGINALD DE KOVEN. THE SHOW WAS BASED OFF THE FOLK HERO AND OUTLAW, ROBERT ROY MACGREGOR, OR SIMPLY PUT, ROB ROY. BOTH THE OPERETTA AND THE DRINK WERE EQUALLY SUCCESSFUL, BUT THE COCKTAIL HAS LONG OUTPERFORMED DE KOVEN’S FAMOUS SHOW.

he recipe for the Rob Roy, which uses Scotch whisky as its primary spirit, mixed with sweet vermouth and Angostura bitters, a later addition to the drink, first appeared in The Savoy Book, published by The Savoy Hotel of London in 1930. It mentions the drink’s popularity in Scotland, especially in honor of the fictional Rob Roy, also known as the Scottish version of Robin Hood. The Rob Roy is akin to the king of cocktails, the Manhattan, but is made exclusively with Scotch whisky instead of rye or bourbon. It’s common to think that the Rob Roy stole the Manhattan’s recipe. Rob Roy was a bandit, after all. At first glance this classic seems to be nothing more than a Manhattan made with Scotch. Sometimes it’s even referred to as a Scotch Manhattan. Basically, that’s what it is, but that one switch of rye or bourbon for scotch in the mix makes for a whole different taste, as most whisky drinkers will be sure to point out. For most, the Rob Roy tends to be drier, with a smoky texture, and not as smooth or sweet as the Manhattan, but the Scotch really emphasizes the flavors and aromas of the vermouths. Because it’s got such a strong flavor, the Rob Roy makes for a great afternoon cocktail, on its own, or as an after dinner beverage. Depending on the preference of the drinker, the Rob Roy can be served straight up or on the rocks, filled with ice. For straight up, the ingredients should be combined in a mixing glass and stirred thoroughly, then strained into a cocktail glass and garnished with a cherry. Like the Manhattan, the Rob Roy can be made sweet, dry, or perfect. The standard Rob Roy is the sweet version, made with sweet vermouth, so there’s no reason to specify that you want it sweet. Simply substituting the sweet vermouth with dry vermouth makes a dry Rob Roy. A perfect Rob Roy is made with equal parts sweet and dry vermouth.

The drink is usually served in a cocktail glass and the sweet version is mostly garnished with a maraschino cherry. For the dry and perfect versions, a lemon twist is preferred. If you’re looking for a classic cocktail with a punch and a surprisingly original taste that will not disappoint, the Rob Roy is the way to go.

ROB ROY

INGREDIENTS: 1 1/2 oz. Scotch whisky 1/4 oz. Sweet vermouth Dash of Angostura Bitters Maraschino cherry or lemon peel PREPARATION: Shake all ingredients in a cocktail shaker with cracked ice. Stir and strain into a chilled glass. Garnish with cherry or lemon peel.

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ADVANCED MIXOLOGY

CULINARY COCKTAILS WARM UP YOUR WINTER WITH INSPIRED COCKTAIL RECIPES OF THE SEASON. FLAVORS AND SMELLS REMINISCENT OF THE WINTER MONTHS LIKE CINNAMON, HOT CHOCOLATE, GINGERBREAD AND MINT ARE SURE TO WARM OUR SPIRITS AND SATISFY OUR COZY CRAVINGS. RUMCHATA’S REAL WISCONSIN DAIRY CREAM, CINNAMON, SUGAR AND VANILLA BLENDED WITH CARIBBEAN RUM BRINGS THE MOST MEMORABLE FLAVORS OF THE SEASON TO EVERYONE’S PALATE. RUMCHATA EASILY FITS IN WITH RECIPES FROM BEHIND THE BAR AS WELL AS IN THE KITCHEN. JUST ADD TWO OUNCES OF RUMCHATA TO A MUG OF HOT CHOCOLATE OR INCLUDE RUMCHATA IN YOUR FAVORITE PANCAKE RECIPE TO EXPERIENCE THE PLEASURABLE TASTES OF THE SEASON. MIX UP THESE CHILLY WEATHER TRADITIONS AND DEFROST YOUR SENSES.

RumChata Gingerbread Martini INGREDIENTS: 3 Parts RumChata 1 Part Torani Gingerbread Syrup or Hiram Walker Gingerbread Liqueur 2 Parts Vanilla Rum PREPARATION: Shake with ice and strain into a martini glass. Garnish with gingerbread cookie crumbles.

Visit Rumchata.com for delicious and festive recipes.

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bourbonblog.com the enthusiastâ&#x20AC;&#x2122;s resource for all things spirited contact: bourbon@bourbonblog.com 310.598.1550

ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

Honey Mix with a Bit of Magic

Honey boasts a number of unique characteristics that make it a desirable addition to any drink. Honey balances sour and bitter tastes, unites disparate flavors and ingredients and is available in a range of flavor profiles. Use honey to create the perfect alternative to traditional simple syrup, just substitute honey for the sugar in your homemade recipe.

Bee Sting

INGREDIENTS: 6 oz. Amber Ale 1 1/2 tsp. Honey 12 oz. Hard Pear Cider PREPARATION: In a pilsner or pint glass, pour 1/2 bottle of amber ale, add a generous tsp. of honey and fill the glass the rest of the way with a hard pear cider.

Recipes courtesy of the National Honey Board, found on honey.com. For more delicious honey recipes check out Honey Sweet Stirrings book in our Liquid Library.

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ADVANCED MIXOLOGY

TRICKS OF THE TRADE

Photos Courtesy of Van Gogh Vodka

Nadia G and Van Gogh Vodka Tips To Make You The Hottest Host of the Year NADIA G’S BITCHIN’ KITCHEN, THE COOKING CHANNEL’S SPICIEST SENSATION, IS SETTING NEW STYLE TRENDS FOR TELEVISION CHEFS, TURNING OUT CUTTING-EDGE COOKBOOKS AND ROCKIN’ OUT NEW MUSIC VIDEOS. NOW NADIA G AND VAN GOGH VODKA WANT YOU TO BECOME AN ENTERTAINER EXTRAORDINAIRE WITH THESE PARTY TIPS.

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Tip 1

LET GUESTS BE THEIR OWN BARTENDERS. Nadia G recommends a vodka punch like her Pomagrenade Punch or a DIY mixers bar: stock a table with bowls of bite sized fresh fruit and herbs that have been soaking in liquor and simple syrup. Serve these gourmet mixers with chilled bottles of unflavored and flavored vodkas.

Hint

With over twenty distinct Van Gogh Vodka flavors, including Raspberry, Mango, Pomegranate, Double Espresso, Dutch Chocolate, Black Cherry, just to name a few, everyone becomes an instant expert bartender. Guests will have a blast mixing and matching cocktails and experimenting with new combos.

Tip 2

GET YOURSELF OUT OF THE KITCHEN. “The hostess should enjoy her party every bit as much as the guests,” says Nadia. “The best way to get yourself out of the kitchen is to prepare foods ahead that will taste great at room temperature. Some of my favorites are crostinis and sliders.” By letting guests serve themselves, everyone can eat on their own time giving the hostess time to kick back and relax with her own cocktail. Try Nadia’s Mojito!

POMAGRENADE PUNCH

INGREDIENTS: 1 Cup Van Gogh Pomegranate Vodka 1 Fresh red hot chili, seeded and sliced paper thin 2 Large pomegranates, seeded 1/2 Cup pomegranate juice 1 Bottle chilled champagne or sparkling wine 4 Mandarins, finely sliced 1/4 Cup maple syrup (optional/ depends on how sweet you like your drink) Ice PREPARATION: In a large bowl combine Van Gogh Pomegranate Vodka, chili, and pomegranate seeds. Cover and marinate in fridge for 30 minutes. Add the rest of ingredients when ready to serve.

Tip 3

GIVE THEM SOMETHING SWEET AND DON’T FORGET THE COFFEE. Nadia’s Chocolate Balls made with butterscotch chips, peanuts and crushed pretzels are easy to whip up and major crowd pleasers. Visit chilledmagazine. com for complete recipe. Topping off the evening with coffee is always a good idea; have regular and decaf on hand for guests to choose from at the end of the night.

Hint

Try serving Van Gogh Espresso and Double Espresso vodkas, the taste and smell will make your guests feel like they are sipping from a freshly brewed pot of coffee. Also, after dinner cocktails made with Van Gogh’s Dutch Chocolate Vodka will ‘give them something sweet.’

NADIA’S MOJITO

INGREDIENTS: 1 1/2 oz. Van Gogh BLUE Triple Wheat Vodka 1/4 Cup fresh squeezed pink grapefruit juice 1 Heaping tablespoon minced fresh coriander 1 teaspoon maple syrup PREPARATION: In a shaker combine all ingredients above. Shake vigorously with ice. Strain into martini glass rimmed with maple flakes, drop in 2 coriander leaves, and garnish glass with pink grapefruit rind twist.

“The citrusy & herbal notes of Van Gogh BLUE Triple Wheat Vodka blend perfectly with grapefruit and coriander... The bittersweet maple compliments the taste beautifully. A sophisticated and not too sweet drink.” Nadia G. CHILLEDMAGAZINE.COM

MIX IT UP

CHILLIN’ WITH

John Michael Higgins From TV Land’s hit sitcom, “Happily Divorced.” Happily Divorced revolves around Los Angeles florist Fran (Drescher) whose 18year marriage ends suddenly when her husband Peter (John Michael Higgins) announces that he’s gay. And if that weren’t enough, he can’t afford to move out. Both of them being single and living under the same roof, they must figure out how to be “happily divorced.” Happily Divorced airs Wednesdays at 10:30 PM ET/PT on TV Land

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YOUR CHARACTER PETER Peter Lovett is based on Peter Marc Jacobson, the Executive Producer of our show and incidentally my boss. I know, what sort of idiot would take a job like that? I’d call him anal, obsessive, hypochondriacal and anxious… or is that me?

DRINK Ketel One Martini, rocks, twist or a freezing cold amber beer.

OBSESSION I love collecting records by The Living Strings. I can’t seem to nail down “… Play Music For Dining.” When I find it, you will be the first to know.

DOWN TIME Down time…What’s this ‘down time?’ No, I have two small children and an incredibly interesting wife. I have plenty to occupy me.

HANGOUT We go to restaurants in Pasadena. I like Grand Orange and all the Smith Brothers’ places- Parkway Grill, Arroyo Chophouse, Smitty’s. The real answer is In-N-Out.

AT HOME My wife makes me perfect drinks and I have no doubt that’s how she’ll eventually do away with me.

HOME BAR Yes, it’s up above the pantry where we can’t reach it. Otherwise we’d be drinking at breakfast.

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SHAKING AND STIRRING

Tuaca Liqueur announces the launch of Tuaca Cinnaster, a combination of Italian brandies, vanilla and citrus with a bold kick of cinnamon flavor. It marks the first line extension in the history of the brand, which is based on a recipe created more that 500 years ago and rediscovered in 1938.

CINN CIDER INGREDIENTS:

2 oz. Tuaca Cinnaster 4 oz. Prepared Hot Apple Cider Whipped Cream Cinnamon sugar PREPARATION:

Rim a glass coffee mug with cinnamon sugar. Add Tuaca Cinnaster and cider. Top with whipped cream and sprinkle of cinnamon sugar.

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LAUNCHES

Broken Shed Vodka, originally from New Zealand, launches in Connecticut and New York. This premium vodka has a fun backstory, being created from whey in an old, bruised-up shed on a mountain in New Zealand. Broken Shed is gluten-free, additive-free and blended with two of New Zealand’s purest water sources.

BROKEN BERRY INGREDIENTS:

1 Part Broken Shed Vodka 1 Part Soda Water Two bar spoons of berries PREPARATION:

Pour over ice and garnish with mint and limes.

The taste of the Caribbean pursues a modern progression with the debut of Shellback Rum, available in two expressions, Silver and Spiced. Named after a proud naval tradition conferring the title of “Shellback” to experienced sailors who have achieved the landmark triumph of crossing the equator.

COCO COLADA INGREDIENTS:

1 1/2 oz. Shellback Spiced Rum 1/2 oz. Pineapple Juice 2 oz. Coconut Water 1/2 oz. Light Orange Juice PREPARATION:

Build in rocks glass over fresh ice. Stir. Garnish with an orange wheel.

Qui Tequila launches the world’s first Platinum Extra Añejo. The ultra-premium luxury spirit is the brainchild of industry and hospitality experts and tequila aficionados Medhat Ibrahim (Casa La Femme), Pete Girgis and Mike Keriakos (Founder of Everyday Health).

Enter the new Kahlúa Midnight. The good news is that it’s always midnight somewhere, and all there is to do is chill, pour, and shoot. “We wanted to create a strong product that not only tastes amazing but has the ability to elevate the social experience of a night out with friends,” said Michelle Sanders, Brand Director for Kahlúa.

Punzoné, the first line of Italian ultrapremium imported organic vodka is launched in the U.S. Meaning “punch” in Italian, Punzoné was single handedly brought to market by Frank Guerrera, a New York entrepreneur who had a vision to create an all organic beverage line: Punzoné Vodka and two ready-to-drink vodkas- Originale and Lemoncino.

QUIRIDA

COFFEECAKE MARTINI

PUNZONÉ FIZZ

INGREDIENTS:

1 1/2 oz. Qui Tequila 1/2 oz. Orange Flavor Liqueur 1 oz. Fresh Puree Tamarind 3 Sprigs of Mint Splash of fresh lemon and lime PREPARATION:

Break the mint to release oils. Put all ingredients in shaker, shake very hard, pour in glass. Garnish with sprig of mint.

INGREDIENTS:

1 Part Kahlúa Midnight 1/2 Part Absolut Vanilla 1/2 Part Whipped Cream Vodka 1/4 Part Half & Half PREPARATION:

Add ingredients to a cocktail shaker. Add ice and shake vigorously. Strain into a cocktail glass. Top with dollop of whipped cream and cinnamon.

INGREDIENTS:

1 1/2 oz. Punzoné Vodka 1/2 oz. Coffee Liqueur 1/2 oz. Falernum 1/4 oz. Ginger Syrup 1/2 oz. Fresh Lemon Juice 1 Egg - White Soda Water PREPARATION:

Combine all ingredients, except for soda, in shaker. Dry shake to emulsify the egg white. Add ice, shake and strain into a chilled 9 oz. water glass. Top with soda, and spray with a lemon twist. Discard the twist and sprinkle espresso grinds.

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MAKING TRAVEL

Exciting!

What can one learn from history? It’s been said that “those who cannot remember the past are condemned to repeat it.” All around us these days are reminders of the past, primarily popping up in all sizes and shapes in the media, particularly in television shows and movies celebrating bygone eras. One can get a lesson in popular culture by previewing Hollywood’s choices in film and video releases. Eagerly anticipated films like Lincoln and The Great Gatsby suggest that we’re not just learning from the past but we are in fact embracing it and perhaps even (as the saying goes) repeating it, but in a newfound way. Throughout the pages of this issue of Chilled we are looking ahead to the future but keeping time with the past. We take time to study the rise (and fall, thankfully) of Prohibition by visiting the recently opened American Spirits Exhibition at the National Constitution Center and appreciate the literature and tools from a mixing golden era courtesy of the archives of Tanqueray and Cointreau. We examine spirits from yesteryear that are suddenly being resurrected and ones that have never disappeared. We even commemorate the women of the past and their love of whiskey with hopes that females all around the world will embrace this timeless spirit again and possibly make it a personal choice. In honoring the future, we decided to weave throughout our pages some noteworthy industry players setting the pace, namely the hottest brand ambassadors we could find. These modern individuals represent brands that have been around for centuries. Yes, there’s a lot we can learn from our past. And, as always, the best way to know where you’re going is to look at where you’ve been.

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r e r e d e F r oR ge

Moët & Chandon’s Global Brand Ambassador An Icon of Success and Style By Christopher Osburn. Photos Courtesy of Moët & Chandon

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oger Federer is bringing an aura of success, elegance and style to one of the world’s most beloved Champagnes, Moët & Chandon. The thirty-one year old Swiss Tennis star has recently been named as the newest brand ambassador for Moët & Chandon. The decision to match Federer to this title seems like a no-brainer when you look at his career and what he embodies. Federer, currently the second ranked male tennis player in the world, has won seventeen grand slam singles titles, has been awarded the Stefan Edberg Sportsmanship award eight times and was honored to receive the Arthur Ashe Humanitarian Award. He’s known for his charitable work almost as much as his style and his passion for competition. Those are but a few of the accomplishments and accolades that make up who Roger Federer is. All of which has led to him being chosen as the face of Moët. “I’ve admired Moët & Chandon for some time because they have long supported international tennis competitions, and excellence in the sport,” says Federer. “You find a bottle of Moët & Chandon on the winner’s podium at the ATP World Tour Finals or the U.S. Open, and it certainly adds to the celebration.” A few months ago, Moët & Chandon CEO Stephane Baschiera came to Switzerland to visit Federer and talk about a partnership. “We spent the day together and mutually decided that it was a good fit.” Naming Federer as brand ambassador translates to more than just an advertising campaign. He knows that it’s a huge honor and won’t take his responsibilities lightly. “I’m extremely honored to be Moët & Chandon’s Brand Ambassador,” says Federer. “I’m proud to be part of a Champagne House that is not only innovative today, but that has been creative and dynamic for two-hundred and seventy years. As Brand Ambassador for Moët & Chandon, I will appear in the advertising campaign for the brand internationally and at events on behalf of the house.” The worlds of tennis and Champagne go hand in hand. They are both rooted in luxury, style and a constant strive for perfection. “In my career and in my sport, it is very important to continually pursue quality and excellence, and to always look ahead and try to continuously improve and innovate to stay ahead of the competition.” Federer uses this continual improvement mantra in both his personal life as well as his life on the court. “For me, success is how you measure your life in relation to your goals and aspirations, whether on court or off. It is as important to me to feel successful as a family man, a friend, and an ambassador to my country as it is to feel successful as a professional athlete.”

Federer envisions his new partnership will be the embodiment of that perfect balance. “This is something I see reflected very clearly in Moët & Chandon, and why I appreciate what the House has done in terms of success. They have created a culture and a reputation that is amazing and are recognized as having created an exciting legacy.” You might be skeptical as to whether or not Federer actually imbibes the Champagne that he so enthusiastically promotes. Not only has he enjoyed Moët to celebrate major victories, but he even has his favorite year. “I love different Moët & Chandon Champagnes for different moments in my life. But my favorite right now is the Grand Vintage 2004; it’s perfect for special celebrations. And this vintage commemorates a specific moment of triumph for me, as 2004 was the first year I was ranked the number one player in the world.” Federer doesn’t just drink Moët to commemorate his tennis conquests though. “I always enjoy Moët & Chandon Champagne when I’m together with my friends, my team, and my family celebrating at the end of a tournament. For me, it doesn’t matter if I win or lose, it’s always nice to celebrate with everyone when we’re all together. Additionally, I love having a nice glass of Champagne when I’m toasting a birthday, an anniversary, the New Year, or a milestone. For me, toasting with great Champagne and people I care about is an amazing combination. Clearly, Federer was already a fan of Moët, but what does it mean for him to be affiliated with the brand? “To represent Moët & Chandon is to be part of a very glamorous tradition, and I am proud to be associated with the company. They have had iconic figures in the past so it is a real honor to be included in their family.”

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BENOÎT GOUEZ Chef de Cave for the House of Moët & Chandon

By Christopher Osburn

Pleasing Palates & Defining Glamour 66

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f Roger Federer is Moët & Chandon’s face of the future, Benoît Gouez is the man bridging the past to the future and keeping the brand’s glamorous traditions alive. Moët & Chandon has been producing world class Champagne for almost two-hundred and seventy years. The Chef de Cave must be the embodiment of the passion and history of the brand. Benoît Gouez, the brands current Chef de Cave, knows that it’s up to him to carry on the traditions of Moët. “I believe in a gentle evolution as times change, with respect for my predecessors’ hard work in guaranteeing Moët’s impeccable quality no matter where it is enjoyed worldwide,” says Gouez. Gouez is responsible for the elaboration of all the Champagne that Moët produces from their flagship Moët Impérial. He’s also in charge of Moët’s Grand Vintages, the World’s largest Champagne collection. “For Moët Impérial, I work with a team to blend about eight-hundred base wines sourced from two-hundred and thirty four villages each year to create a consistent taste in the Moët style – one that is distinguished by its bright fruitiness, seductive palate and elegant maturity.” His job for the Grand Vintages is to attempt to capture the character and essence of the grapes to create original flavors. Gouez takes great pride in his role in the history of Moët. “Winemakers before me continued a tradition begun by the founders of our house, ever improving quality and ensuring that our Champagnes not only please the palates of those who drink it, but help to define that taste.” He says that starting with the best grapes is fundamental to making great wines. “Moët & Chandon today holds over one thousand hectares of the finest vineyards in the four main regions of Champagne.” He notes that over the centuries, Moët has also benefited from having many influential consumers. That list includes Napoleon Bonaparte, Madam De Pompadour, Queen Elizabeth and a host of famous celebrities from the past and present, including their newest brand ambassador Roger Federer. In order to create the world’s best selling Champagne, one must have great respect and understanding for what came before. “It is imperative for me to understand and truly know how and why my predecessors crafted their wines, so that I can continue to ensure Moët & Chandon’s success.” He adds, “We at Moët believe in customized, adaptable oenology with minimum intervention in order to preserve the natural diversity of the grapes, vineyards and vintages. Having at our disposal an infinite variety of nuances with which to create our assemblages enables the precision necessary for maintaining our house style. We do not force nature; we guide it.” When the harvest ended in October, Gouez and his team began the process of tasting the still wines that had been fermenting from the previous harvest grapes. “We have hundreds of different wines to taste and we

We do not force nature, we guide it. Benoît Gouez, Chef de Cave.

will have to taste them several times until we have a good understanding of their character and potential. This will take a few months.” He will then blend the reserve wines from their cellars with the wines from the current vintage until he is pleased with the resulting taste and balance profile of each Champagne. “The blends will then undergo a second fermentation in the bottle that will generate the effervescence and will mature in our cellars for a few years. When each batch has achieved the right maturity, the bottles will be riddled and disgorged to remove the lees, then a final dose of sugar will be added to fine-tune the balance before the bottles are prepared to be shared with the world.” If you haven’t already figured it out, Moët & Chandon is deeply rooted in traditions that have been passed down for centuries. That doesn’t mean that Gouez can’t put his own mark on the brand. “I have recently changed the blend of Moët Impérial in the United States to respond to consumer demand and it has been extremely well received. The Moët Impérial in the market in the United States is, for the very first time, the exact same blend as you can find in the rest of the world.” He added ten percent more chardonnay, lowered the dosage to nine grams and added six more months of aging (from 18 to 24 months). “My inspiration is both serving the tradition of the house and responding to the desires of consumers – ultimately to bring about a wider appreciation for Champagne.” Gouez notes that climate and weather changes over the years have also had an effect on the overall taste of Moët. “Nature is the very source of our Champagnes’ quality and uniqueness. Preserving resources, the land and the balance of nature is both our duty to ourselves and to future generations. As leaders, we must set an example.” CHILLEDMAGAZINE.COM

The Hottest Brand Ambassadors

CELEBRITY ENDORSEMENT CAN GIVE A BRAND INSTANT CREDIBILITY. IN MOST CASES, THE CELEBRITY AND THE BRAND “FIT” TOGETHER AND SHARE THE SAME VALUES, STYLE AND PERSONALITY.

SEE IF YOU CAN MATCH THESE BRAND AMBASSADOR CELEBRITIES TO THE SPIRIT THEY ENDORSE.

George Clooney

Fergie

Scarlett Johansson

Robin Thicke

CHILLED MAGAZINE 5. Johnnie Walker Scotch Whisky 6. Campari 7. Casa Noble Tequila 8. Ty Ku

Christina Hendricks

on the Planet Penelope Cruz

Carlos Santana

Cee Lo Green

CHILLEDMAGAZINE.COM 1. Voli Light Vodka 2. Martini Vermouth 3. Rémy Martin 4. Moët & Chandon

Puree By Vicki Cruz. Cocktails created by Manny Hinojosa

The Perfect Ingredient

ccording to the National Restaurant Association (NRA), who surveyed 200 professional bartenders - All members of the United States Bartenders’ Guild (USBG) - Onsite barrel-aged drinks, food-liquid pairings, and culinary cocktails will be the hottest trends on restaurant drink menus in 2013. “Increasing recognition of mixology has elevated restaurant drink menus to a new level that allows bartenders to showcase their skills in blending textures and flavors similarly to how chefs approach food in the kitchen,” Hudson Riehle, Senior Vice President of research and knowledge for the NRA. Culinary Cocktails blend fresh ingredients (basil, mushrooms, cilantro, cucumbers, jalapeno) with spirits (bourbon, gin, vodka). These cocktails are inspired by the kitchen with the focus on using fresh ingredients and modern techniques to create beautiful, delectable and stunningly innovative drinks.

Sometimes timing is everything. Tracy Hayward was working as a political fundraiser, but quit her job in 1987 to explore an entreprenuial adventure. Hayward’s love of cooking combined with her desire to go into business for herself brought her to the food industry. With a vision to create a high-quality fruit puree combined with money she received from selling her home for start up capital, Tracy Hayward self-financed a company named The Perfect Purée out of her parents’ Southern California home. Hayward’s Napa Valley, California-based company offers a line of award-winning gourmet fruit and vegetable purees, zests and concentrates.

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“I studied at La Varenne Ecole de Cuisine in Paris, France, and I realized that purees are an integral part of a gourmet chef’s toolkit, but they are very labor intensive to produce by hand,” explains Hayward. The Perfect Purée was founded in 1988 and has grown from eight to over 30 puree flavors, from the staples banana and strawberry to hard to find exotic fruits including passion fruit, lychee and tamarind. Culinary and beverage professionals have come to count on the high quality and consistency of The Perfect Purée. In 2009, The Perfect Purée launched its Beverage Artistry line and now has a cult following with mixologists and bar chefs.

BRAVE HARD TODDY

INGREDIENTS: 1 oz. Dewar’s Scotch 12 year old 1/8 oz. The Perfect Purée Ginger puree 1/2 bar spoon of The Perfect Purée Mandarin/Tangerine Concentrate 1/4 oz. Clover honey 3 oz. Very hot water Cinnamon Star Anise Cloves PREPARATION: In a coffee mug or brandy snifter, add hot water, Dewar’s, honey, Mandarin/Tangerine Concentrate, Ginger puree, cloves and star anise. Stir.

According to Hayward, “As a company, our mission is to indulge in chefs and culinary professionals and to provide hotels and caterers with access to the highest quality fruit purees year-round.” She continues, “With the mixology trend on the rise, it only made sense for us to develop a line of products specifically for bartenders and the drink market. Many of our purees were already popular within that market segment, but we designed a line specifically for bar use with flavors that are a must have for today’s consumers: Yuzu, Blood Orange, Passion Fruit, Sangria and Mojito.” The Perfect Purée is appealing to bartenders because a standard bartender pour spout easily attaches to the mouth of the jar for concocting exotic mixed drinks. Additionally, The Perfect Purée has a long shelf-life: Two years from the manufacture date if frozen, and from 14 to 21 days once thawed. The product is always consistent, all natural with no artificial additives, preservatives or colorings and is offered year-round. Since you do not have to wait for a fruit to be “in season,” there is no limit to your menu or your signature offerings. The Perfect Purée Beverage Artistry line capitalizes on the current trends in the beverage world, enabling even the most discerning beverage artist to exceed the limits of their palate imagination. Unique, balanced and iconic flavors provide a platform upon which creativity has no boundaries - Every glass is a liquid canvas.

INGREDIENTS: 1 1/2 oz. Bacardi Solera 1/2 oz. The Perfect Purée Banana puree 2 oz. The Perfect Purée Coconut puree 1 oz. Coconut water

PREPARATION: In a mixing glass combine all ingredients and add ice. Shake vigorously and serve in a martini glass. Garnish with shaved coconut and chocolate.

CHAI BLOOD ORANGE SPICE

INGREDIENTS: 1 1/2 oz. Grey Goose L’orange 1 oz. The Perfect Purée Blood Orange Concentrate 4 oz. Chai tea “hot” 5 Cloves Cinnamon stick Orange peel for garnish Fresh ground nutmeg Whipped cream PREPARATION: In a coffee mug add 5 oz. of very hot water and one bag of Chai tea. Steep and remove tea bag. Add Grey Goose L’orange, Blood Orange, cloves and cinnamon stick. Stir, top with whipped cream, sprinkle nutmeg and finish with an orange zest.

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SOLERA COCONUT DAIQUIRI

OAK SPICE EGGNOG

INGREDIENTS: 1 1/2 oz. Bacardi OakHeart spice rum 1 oz. Mexican rompope 1/2 oz. The Perfect Purée Orange Zest 1 oz. almond milk 1 oz. coffee PREPARATION: In a mixing glass, add all the ingredients and ice. Shake and serve up, garnish with orange zest and nutmeg powder. CHILLEDMAGAZINE.COM

American Spirits Exhibition

“Baptists and Bootleggers Battle over Booze” Photos courtesy of National Constitution Center By Bryen Dunn

Step back in time

to an era of flappers and suffragists, bootleggers and temperance workers, and real-life legends like Al Capone, as the National Constitution Center in Philadelphia presents the world premiere of American Spirits: The Rise and Fall of Prohibition, the first comprehensive exhibition that profiles America when booze was banned. This is a chance to experience the Prohibition era through: artifacts, film, music, photos, and multimedia presentations. On January 17, 1920, a new day dawned. As the 18th Amendment went into effect, Americans could no longer manufacture, sell, or transport intoxicating beverages. Prohibition was now part of the Constitution, holding the same status as freedom of speech, freedom of religion, and the abolition of slavery. American Spirits: The Rise and Fall of Prohibition, explores those tumultuous years of 1920 to 1933. Prohibition’s advocates said

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that they wanted to improve the nation’s moral and physical health, and in some ways they succeeded, but the nation also endured a radical rise in crime, corruption, and cynicism. By the time it ended with the ratification of the 21st Amendment in 1933, America had become a very different country. In just 112 words, the 18th Amendment made the manufacture, sale, and transport of intoxicating liquors illegal, but a law still had to be enacted to determine how the amendment would be enforced. Passed by Congress in 1919, the Volstead Act stipulated what precisely was illegal and what was not. It was said that two groups above all benefited from Prohibition: Bootleggers and Baptists. Baptists had succeeded in passing a constitutional amendment, and bootleggers benefited from the unintended consequences of Prohibition, as Speakeasy’s flourished with men and women drinking together in public.

Jazz spread across the country from speakeasy to speakeasy, as did the era’s popular dance crazes, like the Charleston and the shimmy. Prohibition had given birth to the modern American nightclub. The changing morals and habits of the speakeasy-era also sparked a revolution in modern fashion. Independent women working in factories and offices wanted less formal and constricting clothing, leading to bobbed hair, straight silhouettes, and shorter hemlines becoming the norm. Men’s fashions leaned toward a tailcoat and trousers with a top hat and oxford-style shoes, as well as the classic fedora that became synonymous with the gangsters of the era. Breweries also kept their doors open by producing perfectly legal malt syrup. The addition of water, yeast, and time yielded a foamy, alcohol-rich beer for those who wished to brew their own suds at home. “A Moral and Physical Thermometer”

Courtesy of the Library Company of Philadelphia

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National Constitution Center Speakeasy Silver Liner Train Car Stephanie Reyer, Vice President of Exhibitions at the National Constitution Center says, “This is the best thing I’ve ever done.” She expressed how important it was to tell the story through informative and interactive programming. “We basically take complicated content and make it fun and accessible by creating immersive environments. There’s over 100 different artifacts that aren’t just dusty documents,” she explains. Two of her favorites are the Amendment Machine and the recreated Speakeasy. “We’ve all become very good with the Charleston,” she laughs. One interesting fact she points out is that the possession or drinking of alcohol was never illegal throughout the prohibition period. Many people stockpiled amounts prior to the enactment, and in fact the University Club of New York didn’t run out of booze for the entire 13 year period. When not working, Reyer can be found enjoying her libations at Tria Wine Room, SouthWark, or Beneluxx. “I like the bubbly,” she admits.

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Displays show why and how laws differ from state to state and how the idea of drinking responsibly has evolved since the 1930’s to reflect what we know about alcohol today. Explore a re-created Speakeasy complete with a bar, dance floor, bandstand, and powder room and learn how to dance the Charleston, play the role of a federal Prohibition agent chasing rumrunners in a custom-built video game where you drive your own speedboat, or join gangsters in a criminal lineup for a mug shot taken alongside life-size figures of Al Capone, Lucky Luciano, and Meyer Lansky.

It was discovered that much of the Prohibition movement was religiously motivated, that drinking continued during Prohibition by way of “medicinal liquor” prescriptions, “sacramental wine,” and “preserved fruit,” and that crime was rampant as a result of the complications of shipping millions of gallons of liquor from place to place. In almost every respect imaginable, Prohibition was a failure. It encouraged criminality and institutionalized hypocrisy, deprived the government of revenue, created a culture of official corruption, and imposed profound limitations on individual rights. The devastating effects of the Great Depression left many unemployed causing federal income tax revenues to plummet, leading President Roosevelt to sign the “Beer Bill” in 1933, permitting the manufacture and sale of beer as legal once again. A series of special events and themed parties will further engage audiences in this colorful cultural moment. Two additional parties are planned for Thursday, February 14, 2013 and Thursday, April 4, 2013. American Spirits continues at the Constitution Center in Philadelphia until April 28, 2013, before embarking on a nationwide tour extending into 2016 that includes Seattle, St. Paul, St. Louis, and Grand Rapids. American Spirits: The Rise and Fall of Prohibition is curated by Daniel Okrent, Pulitzer Prize finalist and author of Last Call: The Rise and Fall of Prohibition. He also assisted with the miniseries Prohibition, and adds commentary on a special iPod audio tour of the exhibition. His cocktails of choice are either a Martini or Bourbon, straight up with a twist.

Side Bar In celebration of the flavors of the American Spirits Exhibit, local hot spots are serving pre-prohibition cocktails. Across the street at Hotel Monaco, take a journey back in time by sipping on a cocktail from the pre-prohibition era. Visit the Red Owl Tavern or the rooftop bar at Stratus. www.monacophiladelphia.com.

GRAND OLDFASHIONED

Pierre Ferrand 1840 Cognac Green Chartreuse Angostura Bitters

CLOVER CLUB Plymouth Gin Raspberries shaken with Egg White

For ticket information, call 215.409.6700 or visit www.constitutioncenter.org

FALL COLLINS Bols Genever Spiced Berry Pepper Syrup Lemon Topped with Club Soda

FUN FACT

Dating back to at least 1911, the Clover Club is named for the Philadelphia men’s club of the same name, which met in the Bellevue-Stratford Hotel.

Anheuser-Busch Beer Case 1933

Courtesy of Anheuser-Busch Archives

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Rye Welcome Back

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A customer walks into a bar and asks for a Manhattan. The bartender innocently inquires about the type of whiskey preferred. The customer’s noncommittal reply suggests he usually prefers bourbon. When asked if he would mind trying the classic made with rye, the look on his face suggests that he would. The irony here, of course, is that prior to 1920 you might be hard pressed to find any other type of whiskey in a bar. Back in the day, rye was the dominant liquor in America. So what happened? Prohibition. As if WWI and The Great Depression weren’t hard enough, drinking had become criminal. Prohibition effectively killed all legal production of alcohol and was particularly hard on rye. During the bootlegging and speakeasy years, rye earned a reputation as a bad whiskey. It was consumed mainly to get drunk quickly. It was harsh. Smuggled Canadian rye whiskey, which, incidentally, has no real laws governing its content, was the only type of rye Americans were familiar with. Unfortunately, bad Canadian whiskey became synonymous with rye and this label has lasted for decades. Of course there did exist some small outlaws producing rye on their American farms. Templeton Rye, produced in a small Iowa town, earned the nickname “The Good Stuff” and was feverishly sought after. Eventually, Templeton Rye became Al Capone’s whiskey of choice and the core of his bootlegging empire. Capone’s gang supplied speakeasies throughout Chicago, New York and as far west as San Francisco with hundreds of kegs of Templeton Rye per month. Rye at the time wasn’t cheap and not easy to come by, couple that with the expense of producing rye and the time necessary to barrel age the spirit, and distilleries were left with little incentive to renew production once the 18th Amendment was repealed. When the stills fired up again, it was corn they turned to given the circumstances, so it’s easy to historically trace how rye fell out of favor with the American consumer. Thanks in part to a growing appetite for the past and bartender knowledge and passion for the use of classic spirits in the present, rye has made a welcomed comeback. Rye is spicy. It pops. While wheat is soft

Manhattan INGREDIENTS: 2 oz. Templeton Rye Whiskey 1 1/2 oz. Antica Formula 2 Dashes of Bitters PREPARATION Combine ingredients and stir with ice. Strain into a Martini glass. Garnish with cherry. May also be served on the rocks.

and mellow, rye offers a complex flavorful kick. Not to mention that it’s used as a base ingredient in some of the most famous cocktails in American history, including the Old Fashioned, Manhattan and Sazerac. Some bartenders may go so far as to say that you can’t make a proper Sazerac without it. Some may also argue that the best Manhattan is made with rye. Tuthilltown Spirits has even gone so far as to produce a Manhattan Rye, just to get the point across. Of course some brands of bourbon do fit the bill as a base ingredient used in the classics. Bulleit Bourbon, for instance, makes a great Old Fashioned, some might say precisely because of its high rye content. The taste for rye in a cocktail, especially in a classic from the era, is becoming the standard. And although most American whiskeys ceased production after prohibition ended, there exist a small amount of distilleries that do produce rye. Brands like Templeton Rye go so far as to reproduce the infamous and illegal family recipes from that day, suggesting a clearly authentic tasting classic when mixing with “The Good Stuff.” In a nostalgic twist, a customer walks into a bar and asks for a Templeton Manhattan without Capone and the Feds looming near, and reflects back to a time gone by. This sensory passage harkens the customer back to a glamorized time in American history and the honorable spirit is welcomed back with open arms.

Keith Kerkhoff proof testing new make whiskey or “white dog.” Templeton Rye uses a mash made up of more than 90 percent rye grains, distilled in Lawrenceburg, Indiana using the original Kerkhoff family recipe- unique for the remarkably high rye content of its mash. Photos courtesy of Templeton Rye

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The New

Rum Adventure By Paul Artrip

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it just timing, coincidence, or luck? Spiced rums are going bold in flavor and depth of color, and the winter season is the perfect time to play with these new flavors. Don’t be confused or intimidated by the darker, richer colors – these rums are not only smooth, they are more complex and reward you with rich flavor profiles behind the bar and in the kitchen. Brands like Captain Morgan and Bacardi have been making traditional rum for years so why the recent changes? Numerous tasting and cocktail events, including mine, are showing some measurable consumer interest in ‘something new’ for the spiced rum mixer category. It’s typical to associate the terms dark, oak, and aged with being more complex, so it’s a natural segue for spiced rums to venture into this arena. Captain Morgan Black Spiced Rum is hoping that this new product entry will attract more fans of their traditional spiced rum. The flavor profile is similar to its traditional roots with pronounced sweet spices and dried fruits, but with more pronounced sugar caramel notes. Deep and sweet in flavor, Captain Morgan Black is smooth as silk and can be enjoyed on the rocks. It’s also a natural mixer with cola, ginger ale, and ginger beer. Captain Morgan Black is a blend of oakaged pot and column still rums from Jamaica, Barbados, and Guyana. According to Tom Herbst, Brand Director for Captain Morgan, “Extensive consumer research identified a need within the category for a high-quality, bold black spiced rum from a trusted, well-known and well-respected brand.” Consumer behavior trends are driving new occasions. This fits perfectly with the bold flavor and easy finish of black, spiced rum. As rum’s target consumer continues to evolve and expand their interests, rum brands need to evolve with them. The new dark spiced rum category has a bold flavor and easy finish, so consumers are enjoying this new liquid in what would have most likely been whiskey occasions previously. While Captain Morgan Black Spiced Rum is made for all consumers who enjoy spiced rum, there is a specific focus on those who are looking for a more masculine and authentic drink option. When you see their drink recipes, you’ll notice right away that several of them are variations on classic whiskey drinks.

and flavor notes present vanilla and sweet spices along with dried fruits. Kraken is also a great mixer with cola, ginger ale, and ginger beer. Paul Yellin, the Rhum Chef and author of “Infusion: Spirited Cooking with Paul Yellin”, shared with us that “Kraken is one of a growing number of the newest wave of rum’s continued expansion. By embracing rum’s best qualities – complexity, inherent sweetness, and aroma paired with appearance – more rums are finding their ways into people’s cocktails and foods.” Paul’s recent efforts pair spiced and dark rums with fruit or savory ingredients to highlight main course dishes. “Don’t restrict rum just to the dessert category. The complexity of good rum can bring out and enhance flavor and aroma notes in more ways than you can imagine.” As smoother and more peppery spice rums continue to hit the shelves, customers looking for the sweeter more complex spices of a rum can turn to their darker expansions. Brands like Captain Morgan Black, Kraken, Gosling’s, Tattoo and more are becoming more than just popular ingredients used to balance out flavors in drinks. This complex liquid is rich with full-bodied flavor and is gaining consumer attention giving other spirits like whiskey a run for their money. Paul Yellin cooking with dark rum

Kraken Rum also went the ‘deep and dark’ route with the black-and-white label, but also opted for a unique retro bottle appearance. Originating in Trinidad and Tobago, Kraken is aged 1 to 2 years and uses spices, not extracts. The nose CHILLEDMAGAZINE.COM

ot very long ago, there was a time when the only alcohol available to drink was wine, liquor and beer. Given the selection, grabbing a brew or pouring a glass of wine was the norm for a quick and easy fix. Even though you could mix up your favorite vodka or gin with something sweet to make a tasty, potentially cloying cocktail there was no place to purchase one already made, or as the increasingly popular liquor category implies, ready to drink. That is, until the introduction of the malt-based alternative to beer, or malt beverages. Although wine coolers like Bartles and Jaymes were widely popular in the eighties, it wasn’t until the early nineties that the “malternatives” hit the scene with brands like Zima, Hooper’s Hooch and the first ever, alcoholic lemonade Two Dogs being introduced. The aptly named alcopop was officially born.

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By virtue of being an alternative to beer and their usual sweetness, malt’s were often viewed as girly drinks, although they were never really marketed that way. Malt beer’s image notwithstanding, malt liquors like Olde English or Colt 45, conjures up many mental images, none of them girly. Even though early malternative appeal may have been skewed between the sexes, once the likes of Mike’s Hard Lemonade and Smirnoff Ice joined the market, everything changed. Mike’s Hard Lemonade wouldn’t get its start until April Fool’s Day 1999, though. That’s the day the company launched a regional alcoholic lemonade in New England. “We initially expected to sell 300,000 cases regionally but, instead, sold two million cases,” says Mike’s head of marketing Andy Horrow.” Interestingly, Mike’s didn’t even advertise until the brand had sold ten million cases. “The brand was built on consumer’s By Christopher Osburn passion for finding a refreshing change of taste to beer.”

When they finally did start airing commercials, they wanted the tone to be that this was a drink for everyone, not just women. They wanted the male demographic to feel at ease with grabbing a Mike’s instead of their usual beer. “We went on air in 2001 with a break-through and defining moment that made it more comfortable for guys to drink Mike’s in beer drinking occasions. Up until that point there was nothing else for guys to drink – this campaign gave them permission to drink something other than beer.” Horrow points out that there is still a large gap between flavored malt companies and the big beer brewers. “In the world of beer, Mike’s is truly the little guy….we’re the underdog, the independent in a land of monolith companies like Miller-Coors, InBev AB, Diageo. That means we have to work harder to stand out.” And stand out they do. In the last year, Mike’s has taken over #1 in Flavored Malt Beverages in the U.S. and their sales have grown 80% in the last five years. “The key to this success has been and always will continue to be, our obsession to our product quality and great taste.” Right now, there are twenty-two core varieties of Mike’s available nationally as well as three seasonal flavors. The most popular flavors include the original Lemonade, Black Cherry Lemonade, Cranberry Lemonade, Seasonal Lemonade and Traditional Margarita. At Mike’s, they figure that the best way to continue to be the leader in flavored malts is to keep doing things the way they always have. “The Mike’s brand name conveys quality and heritage to our consumers so we deliver on the promise of a refreshing, different taste every time. After thirteen years, we have become somewhat of a ‘classic’, a product that Americans know and love.”

Horrow says that it’s not easy for anyone to stay in front of the pack in the ever-growing flavored malt industry. “We’ve seen many new players enter and leave the market since 1999 when we launched. At that time, we defined the $1.7 billion dollar flavored malt beverage category with our introduction.” Today, the landscape seems to be saturated with options. From Smirnoff Ice, Twisted Tea, Bacardi Breezer, JD Hard Cola and everything in between. At the head of the pack, though, is still Mike’s. Horrow believes that flavored malts are here to stay. He also thinks that they are likely to get a better foothold in the industry because of consumer’s ever changing tastes. “I see enormous growth from the industry in terms of what will be offered to consumers. Look what’s dominating shelves and beer taps nowadays – it’s not just the traditional beers anymore.”

“We initially expected to sell 300,000 cases regionally but, instead, sold two million cases,” says Mike’s head of marketing Andy Horrow of their hard lemonade.

That doesn’t mean that they will sit idly and not adapt to a changing market. Last year, they invested in a “deep brand essence exercise.” They needed to fully understand the love for their brand among some and the reasons that others aren’t interested in it. “The marketplace has changed. There are a whole lot of innovations blurring the lines between beer and flavored malt beverages and we are working hard to ensure we stay on the forefront of consumer’s desires.” CHILLEDMAGAZINE.COM

MICHIGAN

MICROBREWED STOUTS By Kathleen Cromwell

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ong ago, the word stout meant proud or brave. After the 14th century it came to mean strong. By 1677, in England, stout had taken on the meaning strong-flavored, in reference to beer characterized by an extremely dark color and coffeelike taste. Now, in the 21st-century, stout steadfastly thrives in a host of Great Lake micro-breweries and beer pubs creating artisanal, hand-crafted brews with some added twists to the traditional tastes. Ratebeer.com’s annual contest, billed as the largest beer competition in the world, that tabulates over 3.5 million submitted reviews, this year deemed stouts, from eight breweries throughout Michigan State, to be among the Top 50 Best Beers in the U.S. Two of those eight breweries, Founders Brewing Company, in Grand Rapids, and Bells Brewery, in Kalamazoo, were conferred Best Brewers in the World for their brews that continue to satisfy suds lovers. Founders KBS is an imperial stout, brewed with an immense amount of coffee and chocolate, then cave-aged for a year in oak bourbon barrels to bring out warm bourbon undertones in the finish and Bells Bourbon Barrel Double Cream/Expedition Stout is a hybrid with a complex aroma and inviting notes that include bourbon, caramel and roasted malt, with a creaminess rarely found in a bourbon barrel imperial stout. At Blue Tractor, in Ann Arbor, Sweetwaters Java Stout is winner of the World Beer Championship Gold 2011, thanks to Timothy Schmidt, the brewmaster behind this lustrous, brown-black beer that’s dry, yet fruity, with a strong roast-coffee note and cocoaaccented finish.

Another must-taste is Broad Axe Stout, from Troy’s Granite City Food & Brewery. Devised from GCFB’s unique brewing system, Fermentus Interruptus,™ this traditional dry Irish stout has a thick, creamy head that sits atop an opaque blackness filled with rich, roasted chocolate and coffee notes. At Jolly Pumpkin, in Ann Arbor, you can find Madrugada Obscura Dark Dawn, a Belgian-inspired stout that’s as black as “a moonless midnight” and brimming with roasted malts and bitter hops. From Dark Horse Brewing Co., in Marshall, comes big-bodied, Plead the 5th Imperial Stout, jet-black in color on the pour, a head of mocha creaminess comes out on top. Caramel, vanilla and fig with an intense chocolate backbone and hint of bourbon. Shorts B.C. Pub & Gourmet Deli, in Bellaire, created Mystery Stout, an imperial oatmeal stout with a creamy mix of cocoa and molasses that tastes best when allowed a little warm-up time for flavors to emerge and mingle. The namesake horned ghoul, with an axe to grind, adorns the eye-catching label of Bonecrusher Stout, from Schmohz Brewing Company, in Grand Rapids, that has a smooth, roasted-chocolate flavor and a finish of black malt. One Oatmeal Stout, first in a series of five SBC stouts, is full-bodied with hints of chocolate, roasted barley and coffee flavors that’ll warm you through the winter nights. These Michigan micro-breweries keep the love of stout alive. Their continual pursuit, of endless variations of this long-popular, strong-flavored drink, uphold stout’s tradition while expanding its definition.

Granite City Food & Brewery- Troy, Michigan CHILLEDMAGAZINE.COM

An Evening at La By Kyle Ford. Images courtesy of Craig Barritt/Getty Images for Cointreau

eyond an iron gate you see a pathway leading through rows of orange trees. You wander through the welcoming grove to find an art nouveau mansion. Reaching inside your right pocket, you recover the wax sealed envelope that you received a fortnight ago. As you grab for the Fleur de Lis shaped doorknocker, you are suddenly overwhelmed with the scent of fresh citrus emanating from the parchment in your hand. “Knock, knock, knock...” The door creaks open to reveal a sight decidedly Belle Époque. Flowers, birdcages, books, bottles, paintings, an old Peugot and bicycle, cinematograph. Yes, it is Paris from another era. A sophisticated blend of art and science, and yet something hints at mischief. To your left is a desk with an old typewriter, a stack of paper and a spent cocktail coupe. It looks as though someone had been composing something. You scan the loaded page to discover the words:

WELCOME TO LA MAISON COINTREAU On October 15th, Cointreau opened its doors and welcomed curious imbibers to a seductive immersion into the history and mystique of the iconic, French orange liqueur. Launched in New York, La Maison then went on tour to Dallas, Los Angeles and San Francisco. Upon arrival, guests were guided through a labyrinth of elaborately designed rooms filled with surprises and history at every turn. Sidecar in hand, the first stop was the Library, one of the largest collections of rare cocktail

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Maison Cointreau books curated by Alfred Cointreau, sixth generation of the Cointreau family. Monsieur Cointreau discussed his family’s rich history, the distillery’s beginnings in Angers, France in 1849 and the liqueur’s presence in some of the world’s most beloved cocktails. Those in attendance were also able to peruse the tattered volumes with white gloves or search the entire collection (1862-1968) in digital format on an iPad. Once thoroughly filled with knowledge and their first cocktail, entranced enthusiasts followed a fetching librarian into an apothecary of yesteryear. The centerpiece of the new room was not the mini pot still or the antique Cointreau bottles, but the rustic table filled with fresh fruit, juice, herbs, spirits and bar tools. What transpired? A handson cocktail making class with Cointreau’s chief mixologist, yours truly. The advanced were invited to shake up classic White Lady cocktails (gin, Cointreau, lemon) with a farm-to-glass twist. The equally excited, yet under-experienced were challenged to showcase Cointreau as their 80-proof base spirit, with the simple addition of muddled fruit, fresh lime juice, and Perrier. Something personal and unique, yet easy enough to replicate at home. At the magic hour, the mixologists were whisked away by the mysterious sound of an accordion and French song, into a boudoirinspired ballroom. A myriad of extraordinary performances ended their exploration with a toast to the evening. A moment perhaps shared with Dita Von Teese, Nicole Renaud, Lady Rizo, and Johnny Rodgers. The whole experience was designed to showcase Cointreau’s influence on classic and modern cocktail culture, with all the necessary decadence, glamour, cabaret, and cocktails. An unforgettable evening. An evening at La Maison Cointreau.

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Catchin’ Up with ALFRED COINTREAU SHARES MORE THAN JUST A LEGENDARY FAMILY NAME. HE INHERITED THE SAME PASSION AND OBSESSION FOR PERFECTION AND IS COMMITTED TO THE UNIQUE CHARACTER OF COINTREAU.

Photo courtesy Getty Images Alfred Cointreau, Dita Von Teese and Justin Weston attend La Maison Cointreau

a Maison Cointreau takes attendees on a trip through your family’s 160-year history. As a 6th generation heir, tell us about your family’s legacy.

Cointreau’s history began in 1849 when Adolphe and Édouard-Jean Cointreau, my great-great-great grandfather, founded a distillery in Angers, France to create spirits using local fruits. This was the starting point of a 160-year success story.

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I spent my childhood and teenage years in Angers, where I developed a close bond with my grandfather Pierre Cointreau. From a very young age I would help make the family aperitifs, carefully prepared by my grandmother Elisabeth Cointreau, even before I was old enough to try them for myself! My grandfather taught me the value of work and striving to do one’s best, as well as about humility and respect. When I joined the house of Cointreau,

Alfred Cointreau I worked in all the various departments and played an active role in every stage of making the liqueur, as is the custom when any member of the family who joins the distillery. Our family has a long standing belief in quality and perfection. I learned to recognize each variety of orange peel and the importance in selecting the very best among them. Learning every last detail about distillation techniques, I spent many months exploring the company archives: A chance to further my understanding of the fascinating world of cocktails and the liqueurs and spirits used to create them. I am driven by the same passion and obsession for perfection that makes up the Cointreau family legacy. I am dedicated to upholding their legacy and will continue in my family’s footsteps to guarantee that Cointreau lives up to the highest standards. Do you have a favorite piece in the La Maison Cointreau collection? With over 200 books in the collection, it’s hard to pick just one favorite. There are handful that I feel are very interesting and highlight how unique and special the collection is, including: • • •

My favorite read: 1925 ABC of Mixing Cocktails - Harry McElhone (6th ed) The oldest and most rare book in the collection: 1862 “Art of Mixing Drink”, Jerry Thomas. The most sought after: 1897 ‘Histoire du Vieux Grognard’, Damnacus Jouteau

Cointreau began in Angers, France in 1849, and still many years later has its place as a necessary staple in classic and modern cocktails alike. How does Cointreau, having such a rich history with classic cocktails, stay modern and contemporary? Cointreau is an extremely versatile spirit. Its versatility, defined by its capacity to combine the richness of its flavors and aroma, makes it a perfect choice for both classic and contemporary cocktails. Its subtle taste is a perfect balance of bitter and sweet orange peels grown and meticulously selected for their quality. It

can be used as the base spirit in a cocktail – like a Cointreau, Lime & Soda, or as an essential ingredient in some of the most famous cocktails in the world (Margarita, Side Car, and Cosmopolitan). Cointreau is truly a timeless spirit that will continue to adapt to the ever-changing cocktail culture. What is your favorite part of the La Maison Cointreau experience? My favorite part of the La Maison Cointreau experience is the ability to provide a truly personal and unique experience by opening up the doors to the house of Cointreau. Staying true to the Cointreau family heritage, my grandmother always loved to entertain and invite people into our family homes, La Richardière and the Villa Janni in La Baule in particular. I love that at La Maison Cointreau there is something for everyone. From a history brief to interactive hands on demonstration to a myriad of performances, La Maison Cointreau is a captivating and educational experience all in one. What is your favorite Cointreau cocktail? The Side Car is one of the world’s most famous and enduring classic cocktails, and also one of my favorites. It is thought to have been invented around the end of World War I in either London or Paris. The Ritz Hotel in Paris claims origin of the drink. Back then, bartenders mixed the cocktail with the Ritz’s own bottling of Rémy Martin Vintage 1865 Cognac and Cointreau.

Modern day sidecar INGREDIENTS: 1 oz. Cointreau 1 1/2 oz. Remy Martin VSOP Cognac 1/2 oz. lemon juice PREPARATION: Shake with ice and strain into a chilled sugar rimmed Martini glass.

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Toast to an Unforgettable Evening at La Maison Cointreau GUESTS TOOK A JOURNEY THROUGH A FIRST-HAND DISCOVERY OF THE TRUE ART OF COCKTAIL MAKING AND ENTERTAINMENT. THE HISTORY AND MYSTIQUE OF THE ICONIC, FRENCH ORANGE LIQUEUR, LED GUESTS THROUGH ELABORATELY-DESIGNED ROOMS AND CELEBRATED WITH CELEBRITIES AT EVERY TURN AND SPECIAL PERFORMANCES INCLUDING THE INTERNATIONAL QUEEN OF BURLESQUE AND COINTREAU AMBASSADOR DITA VON TEESE.

Alfred Cointreau and Cointreau Global Ambassador, Richard Lambert reminise over classic cocktails.

Dita Von Teese at the exclusive launch of La Maison Cointreau.

Perez Hilton and Kyle and Rachel Ford mix it up. Alina Baikova attends debut.

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Cocktails served during

La Maison Cointreau, Lime & Soda

Lynn Whitfield celebrates with a classic Sidecar Cocktail.

INGREDIENTS: 2 oz. Cointreau 1 oz. fresh lime juice Club soda PREPARATION: Combine all ingredients over ice in a highball glass. Stir briefly. Garnish with a lime wheel.

Palomita

INGREDIENTS: 1 1/2 oz. Cointreau 1/2 oz. Lime Juice 3 oz. Grapefruit PREPARATION: Place all ingredients in a shaker filled with ice. Shake vigorously. Strain over ice in a highball glass. Garnish with a grapefruit twist.

Saladu Saladu attends debut.

Noir & Iced Tea

INGREDIENTS: 2 oz. Cointreau Noir 5 oz. Unsweetened Iced Tea PREPARATION: Combine all ingredients over ice in a highball glass. Stir briefly. Garnish with a lemon wedge.

Sidecar (1930, Savoy Cocktail Book) Alexa Chung poses in front of bottles of Cointreau.

INGREDIENTS: 1 1/2 oz. Remy VSOP 3/4 oz. Cointreau 3/4 oz. Lemon juice PREPARATION: Place all ingredients in a shaker filled with ice. Shake vigorously. Strain into a sugar rimmed martini glass. Garnish with a lemon twist.

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WINTER WONDERLAND CHILLED, FROSTY, ICY, COOL....WINTER IS SAID TO BE A TIME OF IDLENESS. THESE COCKTAIL WILL GET YOU MOVING AND SHAKING.

PURITY HOLIDAY SPIRIT INGREDIENTS 3 oz. Purity Vodka 3/8 oz. Peppermint Schnapps 3/8 oz. Haus Alpenz Stone Pine Liqueur PREPARATION Add all ingredients to a mixing glass with ice and stir until ice cold. Strain into a chilled cocktail glass and garnish with a peppermint or candy cane.

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NOT YOUR GRANDMA’S GINGERBREAD COOKIE CREATED BY RAFA DULANTO 1500º MIAMI BEACH INGREDIENTS 1 oz. Kahlua 1 oz. Ketel One Vodka 2 oz. Syrup* 1/4 oz. espresso PREPARATION Dip the rim of a martini glass in a plate of the syrup and then rim with the Graham cracker mixture*. In a cocktail shaker, combine the Kahlua, Ketel One vodka, syrup and espresso. Add ice and shake vigorously. Strain into the rimmed martini glass. *Syrup Ingredients 1 Cup of Water 1 1/2 Cup of Sugar Fresh ginger (sliced) 2 Cinnamon Sticks 3 Whole Cloves PREPARATION Boil together. Let cool. Rim Mix together Graham Cracker crumbs, Ground Ginger, Cinnamon, Nutmeg, Cayenne Pepper. CHILLEDMAGAZINE.COM

SPICED VISION INGREDIENTS 1 oz. Vision Vodka 2 oz. Ginger Liqueur 2 1/2 oz. Warm Apple Cider Dash of Cinnamon PREPARATION Shake and strain ingredients into a glass. Garnish with a slice of apple and cinnamon.

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CÎROC HOLIDAY SPICE INGREDIENTS 1 1/2 oz. CÎroc Coconut 1/4 oz. Pineapple Juice 1/2 oz. Coconut Cream 1 oz. Milk 1 Egg White 1 Dash Cinnamon 1 Dash Nutmeg 1 Dash All Spice

PREPARATION Add all of the ingredients and fill with ice. Shake and strain into a chilled cocktail glass. Sprinkled with Coconut shaving.

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SPOTLIGHT

HOT SPOT

By Ariana Fekett Photos Alfredo Flores (cocktail- Vithaya Photography)

e l a t i p a C Bar photos by Alfredo Flores

Where Soda Pop Gets Swanky

by Ariana Fekett

Searching for a singular venue where you can easily transition from day to night? Look no further than Capitale in Washington D.C. Capitale's environment offers a fresh take on classic styles, and an innovative bar experience to lure in DCâ&#x20AC;&#x2122;s eclectic and sophisticated community. Capitale partner Tony Hudgins

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When conceptualizing what would become Capitale, owner Tony Hudgins was looking to provide for something D.C. was lacking – a more comfortable, warm nightclub venue that also functioned as a relaxed lounge during happy hour. “What we all felt was missing was something that was a little bit more traditional, a little bit more class,” Tony says. Capitale combines elements of a classic estate with modern twists, including iconic pieces and columns to give it a stately feel. The décor isn’t the only unique part of this venue; the drink menu itself is also a revolutionized salute to a trend from the past. They’ve brought back the soda fountain in all of its glory. “We have house made artisanal sodas that change seasonally,” says Marco Maffeo-Robinson, the beverage director. These cocktails are inspired by the soda fountain shops of the early 1900s. Though modern sodas are packed with chemicals and preservatives, Marco says Capitale only serves up sodas that are made fresh and in house. Using natural ingredients, their mixologists combine fragrant flavors of soda and the customer’s favorite spirit to create crafted cocktails that combine the quality and variety to suit any palate. Capitale’s signature cocktail is a tongue-in-cheek nod to its host city. ‘Taxation with Carbonation’ is a refreshing, refined cocktail made of blood orange juice, citric acid, vanilla vodka, simple syrup, basil leaves, and sparkling mineral water. This drink is one of a host of concoctions devised by Marco, who plans on changing the menu based on what’s seasonal and

what’s current. He’s a whiz at creating unique syrups to suit different tastes and create a dynamic drink list that’s fun and retains a sense of high style. To go with their drinks, customers may want to consider grabbing food from one of a rotating series of food trucks that are working in cooperation with Capitale right outside the venue. Tony Hudgins is passionate about good food and wants his clientele to experience the best – which means featuring trucks with everything from empanadas to lasagnas to custom gourmet hotdogs and Spanish baguette sandwiches. Hudgins is proud to work with local vendors to create a dynamic new outing experience. Frequenting Capitale means experiencing nightlife without compromise. The happy hour crowd can partake of great deals on delicious drinks while satisfying their bellies, and they can do it in an atmosphere catering to comfort and community. And once they’ve had a few libations to lighten their spirits, they can party the night away in the same location. Tony’s desire is to create a place that truly engages the diverse, modern population of D.C. That means bringing together different vendors for an experience that is truly unique, and creating a welcoming atmosphere that people will want to come back to again and again. Tony has enlisted promoters to cater to a gamut of tastes, which includes providing entertaining nights designed for hip hop lovers, young professionals, the local hospitality industry, recent graduates, and everyone in between. So spend your evening relishing D.C.’s newest hotspot; you’ll be glad that you did.

TAXATION WITH CARBONATION

INGREDIENTS: 2 oz. Blood Orange Juice 3/4 oz. Fresh Lemon Juice 1 1/2 oz. Vanilla Vodka 3/4 oz. Simple Syrup 3-4 Basil Leaves PREPARATION: Shake with ice and pour into a glass. Add 4 oz. sparkling mineral water and garnish with basil leaf and lemon wheel.

Photo Vithaya Photography

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IN THE MIX

LAST CALL

Liquid Library HONEY SWEET STIRRINGS: A GUIDE TO HONEY COCKTAILS By The National Honey Board

With contributions from Master Mixologist and Elixir proprietor, H. Joseph Ehrmann, this guide positions honey as the ultimate crossover ingredient for both food and beverages answering the growing trend of signature drinks and cocktails being made with the sweet, and good for you, yummy stuff.

TOP TEN MARTINIS MIAMI STYLE By Alfresh

Alfresh has been slinging drinks for over 20 years and has trained numerous bartenders in the art of tending bar. His book mixes up ten of the hottest martinis being served today, plus offers short stories and recipes from Miami bartenders.

THE AMBASSADOR OF BOURBON: MAKER’S MARK AND THE REBIRTH OF AMERICA’S NATIVE SPIRIT Images from Master Photographer David Toczko

A visual depiction of the Maker’s Mark Bourbon brand, featuring photography of the famous distillery at the Star Hill Farm in Loretto, Kentucky from photographer David Toczko.

THE ARTISAN SODA WORKSHOP By Andrea Lynn

Quench your thirst with homemade elixirs and learn to make your own refreshing, all-natural sodas at home. With 70 palate-pleasing recipes it’s easy to create your own fruit, herb and spice syrups and bubbly concoctions.

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Shockingly Unique. Fernet-Branca is like nothing you’ve ever tasted. It’s strong, aggressive and not for the easily intimidated; but the closely guarded secret recipe rewards the adventurous with a bold taste, and leaves you feeling revitalized and alive. Try a shot of Fernet-Branca and you’ll experience over 40 herbs picked in four continents that give it a natural and unique taste.