Chilled Magazine - Volume 6 Issue 1 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

WHERE THERE’S SMOKE

WIN A TRIP TO THE ARDBEG DISTILLERY IN SCOTLAND ALL HAIL THE QUEEN (BEE)

MIGHTY MEZCAL CUTTING EDGE

CULINARY COCKTAILS HOPPED UP on

SWEETENS THE DRINKING MAN’S

SCOTCH INTRODUCING

DEWAR’S

HIGHLANDER MAKE YOUR OWN HONEY

VOLUME 6 - ISSUE 1 U.S. & CANADA $4.99

DISPLAY UNTIL JULY, 2013

BEER COCKTAILS

They say I’ve sold over 20 million records. But I still look up to those who came before me. The jazz legends who left an impact way beyond the world of entertainment. Every track a menifesto, every solo an act of rebellion. To be truly worthy of their legacy. That’s my Wild Rabbit. — NAS

W H AT ’ S YO U R W I L D R A B B I T ?

Never stop. Never settle.

CONTENTS

V6-ISSUE 1

Ardbeg’s Balanced Cocktail Competition

features

Insert Coin(s)

Drinking Games Galore

Win a trip to Scotland

The Perfect Purée of Napa Valley

Experience the flavor tour

Serious About Scotch

Kick your cocktails up a notch

Chef’s Choice

Dewar’s

Cinco de Mayo in Style

Cocktail Recipes

Sweetness with a Sting

Tequila’s hot cousin

40/40 Club New York City

Dewar’s Highlander Honey

Mezcal

With Kaplan & Day

Brewin’ from coast to coast

The New Cocktail Experience

CHILLED MAGAZINE

Beer Cocktails

Spotlight

THE DRINKING MAN DRINKS RESPONSIBLY.

DEWARS.COM

CONTENTS

V6-ISSUE 1

departments

VOLUME 6 - ISSUE 1

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

Editor’s note

10 A Message From Kaplan & Day

PUBLISHER Jeff Greif

bottoms up

ASSOCIATE PUBLISHER Thom Meintel

14 Cool Products Stuff you need to know about 16 Cool bottles – Liqueurs Lookers 18 How to – Mix Like a Bar Chef 20 Destination – Palm Springs, California The place to be.

ACCOUNT EXECUTIVE Annie Borgerding ADVERTISING COORDINATOR Emma Louise Hohenstein ADVERTISING ASSISTANTS Chris Aviles Rebecca Jennings ART DEPARTMENT Daniel Batlle

The locals

24 Bartender Submission Alicia Walton 26 Featured Mixologist Ben Scorah 28 Competition Speed Rack Winners 30 Brand Owner Profile Dale DeGroff 32 Bar Owner Profile Jackson Cannon 34 Brand Ambassador Claire Smith 38 Spirited Caterer Andrea Correale 40 Spirited Bar Chef Kathy Casey 42 Spirited Business Warren Red 44 Spirited Expert Monique Farah

EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Lynda Calimano, Anthony Caporale, Bryen Dunn, Sarah Meyer, Kathleen Cromwell, Ariana Fekett, Megan Eileen McDonough

22 Behind the Stylish Bar 36 Celebrities, Cooking and Cocktails 46 In The Know – Just One Shift 50 Spotlight – Bird Dog Whiskey 66 Drink To That – Hennessy Fan 68 Chillin’ With – Patrick Warburton 70 Shaking & Stirring – Launches 96 Last Call – Liquid Library

Advanced Mixology

48 Tools of the Trade – Tanqueray Malacca 52 The Next Mix – Van Gogh Vodka 54 Food Know How – Blood Orange 56 Tricks of the Trade – Bottle Conditioning 58 That’s the Spirit – SIA Scotch 60 Drink In History – The White Lady 62 Spirited Trends – RumChata 64 Culinary Cocktails – Bacardi Pineapple

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PHOTOGRAPHERS Neil Nakahara Tommy Vassiliou Jason Norden Mario Pascual Nombela Images: Shutterstock.com Cover Image: BrakhaX2

Mix it up

CONTRIBUTORS Dale DeGroff, David Kaplan, Alex Day, Richard Fri, Claire Smith, travelsquire.com

SUBSCRIPTIONS TO SUBSCRIBE TO CHILLED MAGAZINE (PRINT OR DIGITAL EDITION AVAILABLE ON YOUR PC, TABLET AND SMART PHONE VIA OUR CHILLED APP) LOG ON TO CHILLEDMAGAZINE.COM HOW TO REACH US INFO@CHILLEDMAGAZINE.COM ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 6 - Issue 1 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.

PARTY TOGETHER RESPONSIBLY. Bacardi.com ©2013. BACARDI, THE BAT DEVICE, PINEAPPLE FUSION DEVICE AND TRADE DRESS ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM SPECIALTY – 35% ALC. BY VOL.

BACARDI.COM

EDITOR’S NOTE

V6-ISSUE 1

GUEST EDITORS DAVID KAPLAN & ALEX DAY Photo courtesy of Alexander Kwong

Cocktail culture is maturing rapidly around the globe, and we’re to a point now where great drinks can be found in almost every major city – and some not so major cities. As the profession comes into its own, bartenders embrace techniques and disciplines once only found in a professional kitchen. There’s also been an industry-wide focus on good old-fashioned hospitality. It’s not necessarily about being David Copperfield behind the bar; it’s about having a great time and taking care of people. This isn’t magic, it’s just a great way to drink. Which is why we are happy to be guest editors of this issue of Chilled Magazine, which taps into the latest drinking experiences the industry has to offer.

Kaplan & Day are co-owners of Death & Company, a New York City nightlife destination, as well as partners in Proprietors, LLC., a full service hospitality company specializing in beverage and hospitality programming, staff training, bar design, brand activation and strategies, general hospitality logistics and more. Proprietorsllc.com.

lex Day A & n a l p a K id Dav

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ONE’S BIG AND UNTAMED. THE OTHER’S AN ELEPHANT. ardbeg.com

ARDBEG. B E S T S C OTC H W H I S K Y O F T H E Y E A R

3 years in a row* *Ardbeg Ten Year Old, Ardbeg Uigeadail, Ardbeg Supernova – Jim Murray’s Whisky Bible 2008, 2009 & 2010

tail ock C Comp etition BALANCED

MIND IF I SMOKE? Lighting up the mixology scene this summer is the flavor of smoke. Drinkers are hot on the trail of full-flavored smoking cocktails and mixologists everywhere are fanning the fire. Islay is famous for producing robust smoky scotch, which is a perfect way to taste smoke in a glass, but is a challenge to mix with. And although, the most die-hard Islay Scotch Whisky fans will tell you their sacred liquid is best served straight, bravely trying to tame the assertive peating and smoky flavor profile of Islay Scotch requires mixing experience and balancing skills. In the past, all sorts of drinks have taken on Islay’s burst of smoke, a splash and a dash at a time. NYC’s Master Mixologist, Sam Ross was one of the first to venture into the smoky scene by adding ginger, honey and lemon to blended scotch with a small float of Islay to create his famous Penicillin cocktail. To keep his fire burning, Ardbeg, the ultimate Islay Single Malt Scotch Whisky and the peatiest malt in the world is in search of a perfectly balanced cocktail recipe which uses a full pour of this smokin’ spirit rather than just a hint. Think you can tame a fire-breathing, peaty dragon of a dram like Ardbeg straight from the Island of Islay? We dare you to add more than just a float.

Visit chilledmagazine.com/ardbeg to view rules, regulations and smoky details. Please enter to ignite your smokiest recipe imaginable, but remember we don’t want to choke on the smoke. Recipes entered receive a one-year FREE subscription to Chilled Magazine and have a chance to win an all expense paid trip to visit the Ardbeg Distillery in Scotland. The top four perfectly balanced cocktails will also be featured in an upcoming issue of Chilled Magazine along with a special feature for the grand prizewinner. Note: Winner must not work for a retailer.

Grand Prize Winner will receive an all expense paid trip for two to the Ardbeg Distillery in Scotland.

To feel the true spirit of Ardbeg, visit the distillery. Stand on the grassy mound that rises between the buildings and the sea. The sight of the pagoda roofs crowning white-washed walls before you; the sound of waves surging onto the rocks behind you; the smell of malt and sea spray all around you. Breathe it in. This is pure Islay. Where Ardbeg is, has been and always will be made by people genuinely devoted to producing the ultimate Islay Malt. Ardbeg the whisky is Ardbeg the place, in all its raw natural beauty.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT

BAR10DER

The first and only cocktail companion incorporating every tool needed to create perfect drinks. Just like a Swiss Army knife, the Bar10der features muddler, reamer, jigger, zester, and six more essential libation-making tools. All tools swing out from a comfortable, ergonomic handle, allowing anyone to become their own mixologist! Thebar10der.com.

WINEHIVE

American-made from recyclable aluminum, the WineHive is a modular wine and spirits rack that can grow to fit any size bottle collection. Comprised of just a single structural element that repeats itself to form an infinite array of honeycomb structures, thereâ&#x20AC;&#x2122;s a size and finish for anyone who wants to add some organic styling to their kitchen or bar. Winehive.com.

BE A HEADCASE BOTTLE OPENER PHONE CASE

Combining innovation with real-life functionality, this is the only bottle opener in the world that comes with a free app, which plays your favorite songs and displays a picture when you open a bottle or can. The app will even count the number of brews you pop! Beaheadcase.com.

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B E R R W Y A R D T A S I Q T U H IRI G IL NATURAL FLAVOR

UNDER 95 CALORIES

MEETTHE THE NEWEST NEWEST CLASSIC CLASSIC COCKTAIL COCKTAIL FROM FROM BACARDI BACARDI .. THE MEET THE LIGHT LIGHT STRAWBERRY STRAWBERRY DAIQUIRI DAIQUIRIISIS CREATED WITH WITH NATURAL NATURAL STRAWBERRY STRAWBERRY FLAVOR, FLAVOR, REAL CREATED REAL LIME LIME JUICE JUICE AND AND BACARDI BACARDI SUPERIOR SUPERIORRUM, RUM, * THE WORLD’S WORLD’S MOST MOST AWARDED AWARDED SPIRIT SPIRIT*.. WITH WITH LESS THE LESS THAN THAN 95 95 CALORIES CALORIES PER PER SERVING, SERVING, THIS FRESH FRESH COCKTAIL COCKTAIL ISIS JUST JUST LIGHT LIGHT ENOUGH THIS ENOUGH TO TO FLY FLY OFF OFF YOUR YOUR SHELVES. SHELVES. ® ®

PARTY TOGETHER RESPONSIBLY. ©2013. BACARDI, ITS TRADE DRESS AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. ALL OTHER MARKS ARE TRADEMARKS OR REGISTERED TRADEMARKS OF THEIR RESPECTIVE OWNERS. BACARDI U.S.A., INC., CORAL GABLES, FL. DISTILLED SPIRITS SPECIALTY – 12.5% ALC. BY VOL. *AVERAGE ANALYSIS – SERVING SIZE: 1.5 FL. OZ., CALORIES: 34.2, CARBOHYDRATES: 0.6G, PROTEIN: 0G, FAT: 0G. *AUDITED THIRD-PARTY, MAY 2012

BOTTOMS UP!

COOL BOTTLES

LIQUEUR’S LOOKERS

RHUBY RHUBARB

Industry veteran and entrepreneur Ylva Binder revisits her Swedish roots and launches the world’s first 100% natural rhubarb liqueur. The bottle is beautifully detailed and elegantly simple. The glass allows the light pink color of the liquid to shine through and the grey finish cork stopper tops off this organically feminine bottle.

CHAMBORD

The iconic spherical bottle with the gold band around the center and a crown atop its lid was recently updated to a similar design but with a contemporary evolution. The new bottle offers simpler, cleaner pours and the neck and cap have been redesigned to improve usability. Clearer, lighter weight glass showcases the brand’s deep, natural color. Regal and steeped in French heritage, the bottle appeals to the modern and the fashionable.

HPNOTIQ

Sleek and sexy with a mystical blue hue, the Hpnotiq bottle is modern and well known among clubgoers. Made of vodka, cognac and tropical fruit juices this French liqueur has become a staple for many bars and a go-to spirit for bartenders who want to impress with a beautiful blue cocktail.

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From the makers of

MADE TO WORK. FOR YOU. MXR Essentials® was created to raise the bar for you. Straight-up flavorful and always reliable — MXR Essentials®, in our easy-pour bottle, is crafted to take care of the basics so that you can focus on the details.

MXR EssEntials ®. nOW sERVinG BaRtEnDERs.

BOTTOMS UP!

HOW TO

MIX LIKE A BAR CHEF Photos by David Kressler

BACK IN THE DAY, BARTENDERS NOT ONLY KNEW EVERYTHING ABOUT THE VARIOUS SPIRITS THEY WERE SERVING, THEY ALSO MADE THEIR OWN BITTERS, SOUR MIXES AND OTHER ESSENTIAL MIXING INGREDIENTS. MOST OF OUR CLASSIC COCKTAILS COME FROM THESE BAR ARTISTS. AS TODAY’S MIXOLOGISTS EMBRACE THIS WAY OF BLENDING DRINKS, A NEW TYPE OF ATTITUDE TOWARD BARTENDING HAS EVOLVED. THE BAR CHEF, NOT ONLY KNOWS THE RECIPE FOR A COCKTAIL, BUT ALSO HAS A CULINARY UNDERSTANDING OF WHY THE RECIPE WORKS. DALE DEGROFF, KING COCKTAIL AND PIONEER BAR CHEF IS HIGHLY RESPONSIBLE FOR SHEDDING NEW LIGHT ON THE BALANCE BETWEEN FLAVORS AND THE IMPORTANCE FRESH INGREDIENTS PLAY IN PREPARING A WELL MADE COCKTAIL. HERE ARE SOME OF DALE’S TIPS AND TRICKS TO CREATING COCKTAILS LIKE A CHEF BEHIND THE BAR.

Mixing Utensils Using the right tool for the job is as important to a bartender as it is to a chef. Dale’s essentials are a Boston Shaker set, two different sized jiggers, muddler and knives... plural; a chef’s knife, paring knife and peeler. Dale says, “Knife skills are as evident behind the bar as in the kitchen.”

Step 1 18

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Step 2

Mixing Grace Just like a chef will run his kitchen, how a bartender moves behind the bar speaks volumes. “Grace and economy of movement are a beautiful thing to behold,” says Dale. “When a bartender can multitask and complete three jobs with every move while engaging in the social aspect of the job… and still come up with accurate drinks quickly then we know we are watching a master of their craft.”

The Fresh Mix A bar chef can only be considered as such when the drinks are prepared with fresh ingredients. Begin with fresh juices like lemon and lime and grow. Embrace the “farm to bar” movement and spike your drinks with locally grown, fresh fruits, veggies and herbs.

Step 3

TIPS

PIMENTO TI PUNCH INGREDIENTS

GREET EVERYONE WHEN THEY ARRIVE, EVEN THOUGH THEY MAY BE FIVE OR EVEN TEN MINUTES AWAY FROM YOUR FULL ATTENTION AND A DRINK IN HAND… A SIMPLE SMILE AND NOD OR HELLO WILL MAKE THEM FEEL LIKE THEY ARE “ON YOUR LIST.” “THE DIFFERENCE IN A MARGARITA AND WHISKEY SOUR PREPARED WITH FRESH JUICE AS OPPOSED TO ARTIFICIAL MIXES IS SO DRAMATIC IT INSTANTLY SEPARATES YOUR BAR FROM ALL THE REST THAT DO NOT UTILIZE FRESH INGREDIENTS,” STRESSES DALE.

2 oz. Good Aged Rum 3/4 oz. Velvet Falernum 1/2 oz. Simple Syrup 3/4 oz. Fresh Lime Juice 1 dash Dale DeGroff Pimento (allspice) Bitters PREPARATION

Shake all ingredients well and strain into an iced double old-fashioned glass. Garnish with a squeeze of lime wedge and a mint sprig.

PISCO SOUR INGREDIENTS

1 1/2 oz. Barsol Pisco 3/4 oz Fresh Lemon 1 oz. Simple Syrup Few dashes DD Pimento Bitters One small egg white PREPARATION

Shake all ingredients with ice and strain into a small cocktail glass. Garnish with several drops of bitters on top of the foam.

BOBBY BURNS

Naren Young’s version from Saxon & Parole, NYC INGREDIENTS

1 oz. Dewars 12 year 1 oz. Martini & Rossi Sweet Vermouth 1/4 oz. DOM Benedictine 2 Dashes DD Pimento Bitters PREPARATION

Stir with ice and strain into a frozen cocktail glass.

Dale DeGroff

is the father of the craft cocktail movement, spreading the fresh ingredient, classic cocktail gospel for over forty years. He is the author of “The Essential Cocktail” and “The Craft of the Cocktail” (Random House). www.kingcocktail.com

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BOTTOMS UP!

DESTINATION

PALM SPRINGS, CALIFORNIA .COM

By Thom Meintel and Rebecca Jennings of TravelSquire.com

Since Hollywood’s heyday, Palm Springs has been a haven for stressed starlets and a secret trysting place for celebrity power couples. That still applies to today but this scenic desert playground a 2 hour drive from Los Angeles has expanded its appeal to nature lovers. If you’re crazy about the great outdoors there are rolling golf greens, hiking and cycling trails and the surreal desert terrain but if your lifestyle leans more toward luxury there’s a fabulous spa culture, hot nightlife and awesome shopping, especially for mid-century modern home furnishings. Between the outdoor activities and a thriving lounge scene the town is a treasure trove of Fifties-era desert architecture that’s spawned a whole sub-culture of its own with events and shows throughout the year. It’s the perfect place to burn some calories while partying with a group of new friends and discovering why the celebrities came in droves. Plus, the annual Coachella Valley Music & Arts Festival in nearby Indio, held every April, has become a Mecca for anyone wanting to make the scene while hobnobbing with emerging musical artists.

VISIT WWW.VISITPALMSPRINGS.COM AND WWW.PALMSPRINGSOASIS.COM

STAY

THE RIVIERA – A hedonistic paradise with over the top décor, a pool scene that rivals any in Vegas and super-sized bath suites with gigantic double soaking tubs. The kitschy bordello chic design lends an air of romance to the rooms, all of which have private patios or balconies. Be sure to ask to face the cinematic San Jacinto Mountains. www.psriviera.com THE PARKER – As the designer of both public and private spaces, Jonathan Adler’s creative vision here, one of articulated exuberance, has put the Parker on everyone’s wish list. Densely landscaped grounds on the former Gene Autry estate give it a jungle feel and all accommodations, either patio room, suite or estate villa come complete with an amenities tray that will knock your socks off. www.parkerpalmsprings.com THE SAGUARO – A bold Southwestern color palette reflecting the indigenous flowers of the Colorado desert welcomes guests to this brand new three-story property (originally from 1965) which features an expansive pool within a lush center courtyard. www.jdvhotels.com

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DRINK

TRIO – Happy hour gets going here at this trendy spot in the Uptown Design District and if you have one too many, the modern American cuisine will get you back on your path. www.triopalmsprings.com WORKSHOP KITCHEN + BAR – The soaring space and classic cocktail bar will incite curiosity but wait until you get a load of their cocktail menu. Over the top craft concoctions like the Sloe Burn and classics like the Moscow Mule will make you forget that it’s 100 degrees outside. www.workshoppalmsprings.com SIDEBAR – With an inventive line-up of hand crafted libations and live music Thursday through Sunday, this sophisticated nightspot is the perfect place to hang in Palm Springs. Snag a space by the adjacent open fire pit. www.psriviera.com THE AMIGO ROOM AT ACE HOTEL – A hip and trendy scene that’s a walk on the wild side. www.acehotel.com MELVYN’S – Going strong for 37 years, if you want to relive the retro spirit of Palm Springs, this is the place. www.inglesideinn.com

EAT

CIRCA 59 – A kaleidoscope of decoration with blood red Baccarat chandeliers, chairs and banquettes. Let’s just say there’s a real red connection here and the light-up menus are practically toys. Check out the collection of vintage celebrity photos on the walls after chowing down on Chef Jesse Souza’s lamb pot roast. www.psriviera.com WORKSHOP KITCHEN + BAR – Palm Springs’ newest gem, built in a historic space in the heart of the Uptown Design District. Chef Michael Beckman’s garage-like industrial chic environs is the perfect setting for farm to table new American cuisine with just the right amount of character. Foodies, this is your new temple. www.workshoppalmsprings.com NORMA – Sit on the patio and revel in the lush garden atmosphere (not the norm for Palm Springs) while enjoying crispy fish tacos and the rock lobster and mango salad. www.parkerpalmsprings.com LULU CALIFORNIA BISTRO – Palm Springs’ hippest restaurant. www.lulupalmsprings.com

PLAY

SEE & DO

PALM SPRINGS AERIAL TRAMWAY – Yeah, sounds corny, but just wait till you get to the top. www.pstramway.com FOREVER MARILYN – You can’t miss this Marilyn (if she could only see herself now). Standing at 26 feet tall, the Seven Year Itch representation is something for the record books. Hurry, she’s leaving June, 2013. www.visitpalmsprings.com THE SPA AT SPA RESORT CASINO – I know, it’s just another spa but you’re going to “Take the Waters,” a 10 minute soak in therapeutic mineral waters from the underground spring. Trust me, you’ll need this. www.sparesortcasino.com INDIAN CANYONS HIKE – Channel your inner native and get out on one of the surreal trails on the Agua Caliente Indian Reservation. Don’t forget the agua! www.indian-canyons.com THE MODERN TOUR – Catch Frank Sinatra’s cool pad and Elvis and Priscilla’s Honeymoon Hideaway. www.themoderntour.com

SPA RESORT CASINO – You’re in the desert, you gotta do some gambling! www.sparesortcasino.com LAS CASUELAS TERRAZA – A Tequila Hall of Fame that rivals anything this side of Mexico City. Live music every night with a great outdoor bar and dance floor. Now, try to stand up. www.lascasuelas.com THE VILLAGE PUB – Get to know the locals! Three bars to keep you going all night long and nightly entertainment 7 nights a week. www.palmspringsvillagepub.com ESCENA LOUNGE – Into golf? Forget it. Just sit back with a few Bloody Marys before brunch and enjoy the oasis here on the country club’s drop-dead gorgeous grounds. www.escenagrill.com

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MIX IT UP

BEHIND THE BAR

Behind the Stylis h bar

WHEN FOLLOWING THE TOP TRENDS IN MIXOLOGY THESE DAYS, IT IS NOT SURPRISING THAT FLORAL, TART AND SPICY TASTES ARE BEING INTRODUCED TO THE FLAVORED SPIRITS CATEGORY. ADDING THE HOTTEST FLAVORS TO YOUR COCKTAIL GIVES YOU AN EFFORTLESS MIXING STYLE THAT IS FRESH AND UP-TO-DATE.

MALIBU SPICED

The first lower calorie, spiced option, Malibu Island Spiced brings a bold and innovative style to the rum category. A combination of Malibu’s signature blend of Caribbean rum and coconut liqueur with light spices, smoked vanilla, cinnamon and a touch of Truvia, a zero-calorie sweetener, perfect for drinkers seeking a lower calorie drink option that doesn’t sacrifice flavor.

ABSOLUT HIBISKUS

BOLS YOGURT

From Lucas Bols USA, a true innovation liqueur made from real fresh yogurt with a unique sweet and sour taste combined with a rich and smooth texture. It can be served neat or on the rocks and mixes well with fresh fruit juices to make a fantastic tasting cocktail.

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A unique blend of hibiscus and pomegranate, Absolut Hibiskus opens the doors to creative mixology with inspiration from the garden. “In recent years, a sophisticated trend has emerged as more and more bartenders are adding floral ingredients to the mix,” said Eric Horowitz, Senior Brand Manager for Absolut, Pernod Ricard USA.

BARTENDER SUBMISSION

Photo Credits James M. Martin, Jenn Farrington

THE LOCALS

Alicia Walton Alicia has been tending bar for well over a decade. She currently bartends with Elixir, San Francisco’s historical landmark bar which has earned many industry accolades through the years. As the 2nd oldest bar and one of the most popular, Elixir is a far cry from Alicia’s humble beginnings as a server in the local bar of her hometown in West Virginia. “I love working at a beautiful bar with so much history,” says Alicia. As a bartender in such a classic setting, Alicia likes to keep it simple. “I think the cocktail trend started to get a little too over the top with excessive ingredients and preparation,” explains Alicia. “But I feel like bartenders are simplifying cocktails and streamlining them a little more now. Many are sticking to the classics or basing new cocktails off of old recipes, which is awesome cause it brings just a little twist to a classic.” In keeping with her love of the classics, Alicia enjoys mixing with rye, mezcal and using bitters in her cocktails, but to drink… “I’d say my favorite cocktail is a Sazerac, especially one made from my friend Lindsey.”

SKELETON KEY INGREDIENTS

2 oz. Four Roses Bourbon 1/2 oz. Bonal quinquina 1/2 oz. Oloroso Sherry 1-2 Dashes Angostura Bitters PREPARATION

Stir and strain into a chilled cocktail glass. Flamed orange peel garnish.

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SURRENDER TO YOUR

SENSES

www.perfectpuree.com

FEATURED MIXOLOGIST

Photo Credit Alan Batt

THE LOCALS

As the liquid expert behind Crown Group Hospitality, the owners responsible for restaurants like The Lion, The Windsor, The Crown, and Bill’s Food & Drink; Mixologist Ben Scorah has plenty of opportunity for creativity. “New York has so many amazing bars to get ideas from,” says Englishman Scorah. “Also, the farmers market in New York is a great source of inspiration for local and seasonal ingredients.” Scorah certainly knows a thing or two about creating inspirational cocktails, in fact he was named Bombay Sapphire and GQ Magazine’s Most Inspired Bartender in 2009. Scorah’s success as a mixologist stems from unwavering attention to detail and customer satisfaction. “Our customers enjoy a mix of modern and classic cocktails so we always want to have both available,” says Scorah. “I enjoy looking at vintage recipes from old cocktail books, which inspire me to create new cocktails and to also rediscover classic cocktails.” Scorah has such an appreciation for customer experience that he works to incorporate classics into a modern day cocktail menu. This is especially important for the bar at Bill’s Food and Drink, the revamped midtown restaurant that has a long New York bar scene history.

BEN’S

Signature

COCKTAIL WALNUT OLD FASHIONED INGREDIENTS

2 oz. Rye Whiskey 1/2 oz. Walnut Liqueur 1/4 oz. Vanilla infused brown sugar syrup 2 Dashes Milk Chocolate Bitters PREPARATION

Scorah encourages new bartenders to play around with fresh and exciting flavors, making twists on classics with some great seasonal herbs or fruits, but to always keep it simple.

CHILLED MAGAZINE

Stir 40 times in a mixing glass filled with ice. Strain into a chilled rocks glass over a 2” by 2” ice cube. Garnish with a zest and a preserved walnut slice.

THE LOCALS

COMPETITION WINNERS

SPEED RACK COMPETITION Mirror, Mirror on the wall… Who’s the FASTEST of them all?

SPEED RACK, THE NATIONAL ALL-FEMALE BARTENDER COMPETITION, FEATURES HEAD-TO-HEAD BATTLES TESTING COCKTAIL-MAKING SPEED AND PRECISION. PROCEEDS FROM THE EVENTS BENEFIT BREAST CANCER RESEARCH. FROM COAST TO COAST, THESE “MIXTRESSES” HAVE TAKEN THE TITLE IN THEIR CITY AND ARE MOVING ON TO COMPETE IN THE NATIONALS FOR THE COVETED CROWN, MISS SPEED RACK U.S.A. The Speed Rack national competition is being held on May 16th in NYC, where 10 regional winners plus 6 wild cards- who are voted in online will compete. Visit speed-rack.com.

on Miss Speed Rack, Tucs DON SHEL BOURCH EN, PHOENIX BLUE HOUND KIT

Miss Speed Rack, Miam KLES JAKI WINLIN ES ARENA, MIAMI

AMERICAN AIR

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CHILLED MAGAZINE

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ack, NYC Miss Speed RRN REECE

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sas City Miss Speed Rack, Kan

PAIGE UNGER

AS CITY EXTRA VIRGIN, KANS

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Miss Speed Rack, Boston

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BRAND OWNER PROFILE

Dale DeGroff Pioneer Bar Chef By Christopher Osburn. Photos courtesy Danny Valdez.

Dale DeGroff wasn’t always the “King of Cocktails.” Like many people, DeGroff didn’t find his true passion until later in life. “I always loved bars and as a struggling actor in New York, bartending was at first for me, a way to cover my rent,” says DeGroff. It wasn’t until the 1980’s, with a young family to support, that he decided to pursue bartending as his career.

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“When I learned the renowned restaurateur Joe Baum was planning to open a new restaurant, I went for an interview and succeeded in getting the job. It would be a great learning experience.” Baum had a vision to open a 19th century style bar using all fresh ingredients without any mixes, not even blenders. “He wanted a classic cocktail bar- That meant fresh juices, no soda guns, correct recipes and an elegant mise en place.” He began to study old out of print cocktail books in an attempt to replicate the way bartenders made cocktails hundreds of years ago. “I was soon recreating the classic cocktail. It garnered attention and people began to embrace the idea.” DeGroff is an experienced and well-known mixologist, but he’s a man of many other talents. He’s also the writer of the books The Essential Cocktail and The Craft of the Cocktail. “It has been a wonderful adventure writing two books and participating in aOsburn world-class training program By Christopher (Beverage Alcohol Resource Photo Credit Danny Valdez and Pernod Ricard’s Bar Smarts). These projects, along with the Museum of The American Cocktail, keep him in constant contact with young aspiring mixologists who, he says “bring vitality and creativity” to the profession. The Museum of The American Cocktail was created to represent an important part of our American heritage: Our rich and colorful cocktail culture. “We provide monthly presentations by top industry professionals both in New Orleans and in Washington D.C.”

They are also partnering with the Southern Food and Beverage Museum to create a living history organization that is dedicated to the celebration of food, drink and the southern cocktail culture. “Next spring we will be moving to our new space on Oretha Castle Haley Boulevard. Central city (New Orleans) is home to a rich culinary history, so in addition to the benefit of expanding into a huge space, we find this location a perfect fit. We are excited to take a leadership role in stimulating Economic Development.” The new museum will feature special exhibits, demonstrations, lectures and tastings that will help to showcase the food of the South along with the cocktail history of the world. “Its goal is to be a national resource focusing on the history of food and drink.”

DeGroff also has recently launched a line of bitters called Dale DeGroff’s Pimento Bitters. “In the 1990’s at the bar in the legendary Rainbow Room, I came upon Wray and Nephew Pimento (allspice) Dram Liqueur and loved using it in my drinks because it was so intense, it delivered multiple layers of flavor.” Tastes changed and companies eventually stopped producing the product. “Now with the cocktails in full swing, chemist and founder of Lucid Absinthe, Ted Breaux and I decided it was time to create our own version of this old style of bitters.” They are handcrafted entirely from whole botanicals, without commercial flavorings or artificial dyes. “Dale DeGroff’s Pimento Bitters™ is produced in the historic Combier distillery (Saumur, France) by infusing and distilling a blend of select botanicals. Not only do I use it in numerous cocktails, I also dash it liberally in many foods - from french toast to sweet potatoes.” On top of everything, DeGroff is a seasoned saloon singer. He even tours in a one-man show when he’s not busy with all of his other endeavors. “It was natural,” he says. “All my life I’ve loved to sing and tell stories. Now with all the cocktail festivals throughout the country, I have an opportunity to share history, stories about the many amazing people I’ve encountered while working in this industry for forty years- and remind everyone of the basics – that the greatest service a bar can offer is welcoming guests into a community.” DeGroff is also one of the people responsible for coining the term “Bar Chef.” He believes that this culinary cocktail trend is only going to get more popular in the coming years. “The farm-to-glass movement is really picking up steam. Even more professional and home bartenders will be shopping for local produce in farmers markets and tending their own gardens.”

“Not only do I use our Pimento Bitters in numerous cocktails, I also dash it liberally in many foods - from french toast to sweet potatoes.”

Dale DeGroff.

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BAR OWNER PROFILE

Jackson Cannon MIXOLOGIST MAKES HISTORY By Christopher Osburn Photos courtesy Kenji Lopez, Melissa Ostrow, Michael Diskin

Jackson Cannon’s road to the world of mixology started a little differently than most. “I originally started out in the music business and was first introduced to the world of bartending during a stint booking acts at the Lizard Lounge in Cambridge, Massachusetts.” He fell in love with the craft of tending bar and discovered that mixology was the livelihood he wanted to pursue. In 2005, he teamed up with Garrett Harker and opened Eastern Standard in Boston as its Bar Manager. “That position allowed me to develop an extensive program that brought classic cocktails to a wide range of guests.” When Harker opened Island Creek Oyster Bar in 2010, Cannon created a program for the new restaurant. It was very focused on boutique spirits and seasonal, fresh ingredients, and was in keeping with their farm-to-table ethos. Cannon wasn’t done there though. In 2011, he, along with Harker, opened The Hawthorne in Boston. In the Hawthorn’s first year, it was named one of the ten best new bars in the U.S. by Food & Wine online as well as Eatocracy. “It’s been an honor to be recognized for the work that my team and I are so passionate about,” says Cannon. Eastern Standard was named Best High Volume Cocktail Bar at the 2012 Tales of the Cocktail Spirited Awards, made GQ’s list of the twenty-five best Cocktail Bars in America as well as Esquire’s Best Bars in 2010. Cannon does more than just manage bars and develop cocktail programs. He says that he’s been very fortunate to have opportunities to learn more about spirits by tracing them to the source. “I’ve studied whiskey in Kentucky, vermouth in Italy, pisco in Peru, Benedictine in France and, of course, genever in the Netherlands.” Cannon was in Holland for only four days, but learned more inside information about spirits than some people learn in a career. “I toured the House of Bols, met the team and was able to spend some time at their bartending academy in Amsterdam.” Then he met up with Lucas Bols’ master distiller Piet van Leijenhorst, who Cannon refers to as a very unassuming guy who rescued a national treasure.

“We spent some time at the lab where Piet gave me a thorough explanation of the production process and the spirit itself; recipes and extracts as well as some more scientific stuff.” Afterwards, Piet accompanied him to the distillery and Rick House in Zoetermeer, where they did an exhaustive tasting of many barrels. The road to Amsterdam wasn’t a quick one, though. “It took four years of back and forth and plenty of bugging the Bols team on my part before I made the trip to the distillery to select my barrel in April 2012.” Bols had never before let anyone select a barrel in their 400-year history until Cannon convinced them to let him. “Hand-selecting a barrel was completely unheard of so I definitely had to make my case and be persistent, basically to convince them that I wasn’t crazy.” Eventually, Cannon selected his barrel after a thorough tasting at the distillery. Initially, he wanted something that had been aged from three to six years in American whiskey barrels. He says that this is because of the inability to get it in the U.S. and the potential to mix it. “In the end, I singled out a barrel that saw eight months on new French oak and four years on used Limousin. It has a similar flavor profile to the aged that is available, but mellower and more complex.” Cannon has invented many cocktails using this so called Holland gin. “Genever has a malty quality with high botanicals and this barrel is much mellower than what’s available on the market in the U.S. My barrel has a distinctive profile with extra tannins, woody notes and a touch of vanilla.” The Hawthorne serves a drink called the Dutch Oven. They also offer some off the menu cocktails like “The Nook,” which Cannon likes to think of as a 21st century boilermaker: Genever, agave and lime topped with beer.

THE DUTCH OVEN INGREDIENTS: 2 oz. Barrel-Aged Bols Genever 2 sugar cubes 3 dashes Peychaud’s Bitters 1 dash Regan’s Orange Bitters Capful of soda water PREPARATION: Place sugar cubes, bitters and soda water in a mixing glass and muddle into a smooth paste. Add Genever and ice and stir. Place an ice sphere in a chilled double old fashioned glass and strain cocktail over the ice. Garnish with in-and-out grapefruit twist.

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PLANET CLAIRE

In Pursuit of Perfection…

The

Martini

Memorable By Claire Smith

Do you recall your first Martini?

What made it particularly memorable? I have a theory that unless you were over 25 when you took your first sip, it may have been memorable for all the wrong reasons. For the uninitiated, the first cocky sip of an ice cold Martini can be a shock to the system, disabling your ability to fully appreciate the nuances of the drink, therefore, endured rather than enjoyed. The most common complaint is that the drink was ‘too strong,’ or that there was too much spirit and not enough mixer. Cross the invisible dividing line between early adulthood and real adulthood (for me, age 24 and 11 months), and the drink suddenly becomes a sinewy, elegant and refined refreshment. It’s a drink you grow into rather than love at first sip. My first Martini was indeed memorable for the wrong reasons. Having won a well-publicized cocktail competition, I was in London courtesy of a generous spirit brand and ready to enjoy all the cocktail culture this fine city could throw at me. I vividly recall thinking I had really made it and that making it should be signaled by wearing a large decorative hat worn at a jaunty angle. Clearly delusional, my 21-year old self skipped into The Savoy to ask the legendary Peter Dorelli for his finest Martini. Naturally the drink was beautifully crafted; a tiny frozen offering to the classic cocktail goddess, lovingly and patiently stirred and garnished with a sliver of lemon. I took a large gulp, promptly coughed and spit it all over the great man. Ever the gentleman, Mr. Dorelli pretended not to notice and quietly got on with avoiding me, while being generally awesome and legendary. Lesson learned. I didn’t attempt another Martini until I was ready to truly appreciate it, and give it the love and respect due.

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Today, I enjoy many Martinis (always responsibly – natch) and the cocktail continues to captivate me. Devilishly simple, yet surprisingly complex, to quote David Wondrich, “Where mystique and simplicity collide, you get religion.” There is a certain hushed quietness about the drink and a reverence that is shared by bartenders and cocktail enthusiasts alike. It’s a cocktail that divides opinion (5:1, shaken, stirred, twist, olive etc.) and perhaps fosters a fanaticism that can lead to venerating and fearing it in equal measure. Why? According to the noted 20th century journalist and author H.L. Mencken, “Martinis are the only American invention as perfect as the sonnet.” Perhaps then it’s the pursuit of the perfect Martini that drives us to distraction and some might be petrified to experiment with this cocktail’s canon. Does the perfect Martini really exist?

This morning a Google search informed me that there are 31,400,000 perfect Martinis, but even if there was a different recipe for each result, you’d still be far from the number of potential variations on it. By doing a few sums (not me, someone actually good at math), and considering the most popular 20 variables of the drink (like garnish choice, shaken, stirred, type of ice, length of shake, etc.), our clever boffin discovered that there can be as many as 6.9 quadrillion potential variations of the classic recipe. To put that into perspective, it’s ten times the number of cells in your body. This information is a bit intimidating as it proves that there are so many factors to consider and so many potential ways to make the drink incorrectly. For me, I would rather think of this as an opportunity to discover something magical and unexpected, rather than something someone else considers to be ‘wrong.’ Think of all the possible permutations as liberating; set yourself free from the shackles of Martini orthodoxy! Of course, being a Belvedere gal I would be the first to advocate Martini radicalism. I have nothing against gin, but I’m a vodka girl through and through (sorry David Wondrich). For me, there are already too many rules to remember in life, your Martini shouldn’t also come with a set of Ikea-like, identikit instructions. If you want to shake your Martini, go for it! Want to add bitters and a twist of pineapple? Go crazy! The reality is that many of these variations may not fit the mould of what is classically thought to be a Martini, but if you love it, it will be Your Martini, and that makes it the most memorable, perfect Martini of all, doesn’t it? Claire is the Head of Spirit Creation & Mixology for Belvedere Vodka

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MIX IT UP

CELEBRITIES, COOKING AND COCKTAILS

THEY CAN ACT, SING, DANCE AND NOT SURPRISINGLY EXCEL IN OTHER ARTFUL AREAS, LIKE CREATIVELY COOKING AND MIXING COCKTAILS. CHECK OUT THESE MULTI-GIFTED CELEBRITIES WHO ENJOY ENTERTAINING WITH COOKING AND COCKTAILS AS MUCH AS THEY DO WITHOUT.

MATTHEW MCCONAUGHEY wants to release a cookbook, “Cooking is one of the main things we [with wife Camila Alves] do. Glass of wine and we start mixing up sauces and trying new things.” He also has his own signature cocktail, “I have my own version of the Margarita: Tequila, lime juice, orange liqueur and tonic water, topped off with cranberry juice,” Matthew said. He also created his own special barbecue sauce. TAYLOR SWIFT has said, “I’m obsessed with cooking…I love to cook.” Taylor has also said that if her cocktails don’t taste like “candy or sparkles” she won’t drink it and that drinking wine, “makes her feel classy.”

BLAKE SHELTON AND MIRANDA LAMBERT toasted their engagement with their signature cocktail, Bacardi and Diet Sprite served in a couple of Solo cups. Blake has professed his love of drinking publicly, while Miranda has said, “We like to cook dinner, we’re really chill. We live in the country so there’s not much to do.”

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GWYNETH PALTROW, actress and author of her first cookbook, My Father’s Daughter, has said, “I drink wine constantly while I’m cooking. Wine, either color.”

TOBEY MAGUIRE originally wanted to be a chef but turned to acting after his mom offered him a hundred bucks to take drama rather than home economics in high school. “I wanted to be a cook like my pops.”

Meet

BOLS YOGURT

BOLS YOGURT LIQUEUR HAS A UNIQUE SWEET AND SOUR TASTE COMBINED WITH A RICH AND SMOOTH TEXTURE. MADE FROM REAL FRESH YOGURT.

Strawberry CheeSeCake 2 oz Bols Yogurt 0.25 oz Bols Strawberry 0.25 oz Fresh lemon juice

MORE COCKTAIL INGREDIENTS, RECIPES AND INSPIRATION: BOLS.COM Bols Yogurt Liqueur 15% Alc. By Vol. Distilled and Bottled in Holland, Imported by Lucas Bols USA, Manhasset, NY. Please drink responsibly.

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SPIRITED CATERER

Elegant Affair An

by Megan Eileen McDonough

When it comes to piecing together an intricate puzzle of finite details, there is no better problem solver than Andrea Correale. In many ways the self-made businesswoman is the fairy godmother of event planners; the magical answer to every Cinderellaâ&#x20AC;&#x2122;s desperate call. Except Correale needs no magic wand to turn an ordinary pumpkin into a glimmering carriage. Her appropriately named catering and event company, Elegant Affairs, handles everything from celebrity-studded parties to weddings fit for a queen.

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hile Correale might seem like an overnight success to the world at large, her event expertise and innate ability to create truly unique cocktail and culinary combinations put her on the celebrity circuit years ago. After catering Mariah Carey and Nick Cannon’s hugely publicized wedding celebration in the Hamptons, Correale’s reputation reached new heights. To be fair, Elegant Affairs had already seen its fair share of celebrity clientele but Carey and Cannon’s union definitely added a layer of mass appeal to her brand. Since opening her company more than twenty years ago, Correale has worked with everyone who is anyone: Russell Simmons, Donald Trump, Gwyneth Paltrow and Brooke Shields to name a few. Some of her most noteworthy events include P. Diddy’s popular East Hampton parties, Billy Joel’s private Fourth of July party and Kevin Spacey’s celebratory wrap party.

Side Bar

Throw a celebrity-style party. Andrea shares some cocktail recipes and essential party planning tips.

Tip

Remember wherever the bar is, people will gather. If you don’t want people in the kitchen then don’t put the bar in the kitchen!

JALAPENO MARGARITA INGREDIENTS

2 oz. Herradura Tequila Blanco 1/2 Fresh Jalapeno 1 1/2 oz. Lime Juice 4 oz. Orange Liqueur PREPARATION

Now one of New York’s most prestigious catering and event companies, Elegant Affairs is rooted in Correale’s lifelong passion for throwing unforgettable events. While most high school students occupy themselves with the normal activities: Going to class, studying for exams and obsessing about what to wear to their senior prom, Andrea was already creating a business.

Muddle jalapeno and then combine lime juice, tequila and orange liqueur. Shake and strain over ice.

Tip

The endeavor, called “Rent a Waitress” entailed sending out staff for private homes and estates. By the time Andrea graduated college, she had 400 clients and a substantial following. Realizing it was time to step up her game, Correale expanded her business to incorporate the culinary aspect of event production. A few high-profile events later, Elegant Affairs caught the attention of celebrities and voilà!her recipe for success was complete. But it’s not just celebrity fun and games for Correale. Her dedication to providing top-shelf food and impeccable party planning services better than anyone in her field goes far beyond the A-list crowd. Whether catering a 1,500-person gala or an intimate seated dinner for six, nothing is impossible for her team of superstar planners. Running a company built on a genuine appreciation for superb culinary execution, Correale’s work ethic is reflected in every staff member she hires. Requiring all members of her team to attend conferences, participate in seminars and offer creative additions to menu selections keeps her company a notch above the competition. Correale’s creative process is strategically multilayered. Sticking to fine, seasonal ingredients and the freshest produce, Correale starts by asking the client to list a few of his or her favorite foods. Based on this information, she then incorporates these items into a whimsical and innovative menu that never ceases to amaze even the most refined palates. Mini hors d’oeuvres paired with flavorful shots is one of Correale’s favorite combinations: Mini fish tacos with lime Margarita shots, fried oysters with Bloody Mary shooters and fish & chip cones with mini Pilsner glasses of Guinness ale are designed to engage the senses. So whatever your dream may be, Correale will sweep in to create a vibrant array of sweet cocktails and savory foods, sure to exceed all expectations and excite your taste buds. After all, your mouth deserves a party too.

If you’re not using a caterer, plan a room temperature menu that you can put out before your guests arrive so you don’t have to be a slave to the kitchen.

APPLE MARTINI INGREDIENTS

2 oz. Organic spiced Apple Cider 1 1/2 oz. Freshly squeezed Lemon Juice 3 oz. Apple Vodka 1 oz. Green Apple Schnapps 1 tbsp Cinnamon Sugar Green Apple Slice PREPARATION

Fill cocktail shaker half way with crushed ice. Add organic spiced apple cider, apple vodka and green apple schnapps and shake well. Rim each glass with cinnamon sugar. Strain contents into two chilled martini glasses and garnish each with green apple slice.

Tip

Rule of thumb: For summer parties, five pounds of ice per person!

PINK PANTHER INGREDIENTS

2 oz. Schnapps, Peach 2 oz. Tequila Rose 2 Splashes Cranberry Juice 1 Splash Sprite PREPARATION

Shake ingredients into mixer and pour into glass. Garnish with a lemon peel. CHILLEDMAGAZINE.COM

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Liquid n e h c t i K Casey’s

SPIRITED BAR CHEF

Kathy

By Chris Osburn. Photos by Angie Norwood Browne and Kathy Casey’s Liquid Kitchen

Cable TV isn’t the only place to watch cooking or mixology shows anymore. Sites on the internet such as the Small Screen Network now make them easily accessible. Small Screen airs shows on bar basics, bartending, mixology and food pairing. It is also home to Kathy Casey’s Liquid Kitchen. Casey is referred to as a celebrity chef, mixologist and entertaining expert. She uses her internet platform to teach others the skills and recipes that she has acquired over the years. “I hooked up with Small Screen a few years ago as I was really intrigued with their platform of niche broadcasting,” says Casey. “Their shows focus is on cocktail culture and are hosted by industry front-runners. Shows are engaging, entertaining and informational and appeal to a wide variety of viewers including industry professionals, cooks and home bar enthusiasts to cocktail geeks.” She added that Small Screen also plans to add a food channel in the near future. Although, her show deals mostly with mixology, her background is in the culinary field. “As a chef, I started dabbling behind the bar when not much was going on and it was my goal to bring the kitchen into the bar, utilizing fresh seasonal ingredients including herbs and unique ingredients and focusing on balanced flavors.” Her culinary career began at a very young age. “I moved out really early and so had to find a job. I was hired as a cook for a convent at the age of 15.” She enrolled in a culinary program in college and worked her way up the kitchen ranks to become one of the first young female executive chefs in the country. “I enjoyed a good cocktail – and loved to experiment – so the bar was a natural transition for me. At the time, it was also one of the areas of restaurants and hotels that was not focused on.” She started using the ingredients around her to make her own house-made infusions. “It has been so great to see the proliferation and interest in creativity in the bar and the rediscovery of the craft of the cocktail.”

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Her restaurant development gave her the background to create specific cocktail menus to pair along with the food menus she was creating. “I started the beverage arm of my business Kathy Casey’s Liquid Kitchen to pair my passion behind the bar with my experience as a chef.” King Cocktail, Dale DeGroff refers to her as the first Bar Chef. “On my show, I share my knowledge and experiences with kitchen inspired cocktails along with a few appetizers.” Liquid Kitchen is currently airing its third season and Casey says that it is chock-full of recipes that will come in handy for any occasion. “My Gin with House-Made Bitter Lemon uses an interesting method to make the bitter lemon syrup. I blend whole lemons with their peels, sugar and water in my Vitamix blender then bring it to a boil and let steep before straining. The result is a fantastic DIY cocktail ingredient.” She mixes it with gin and soda water. “For a definite crowd pleaser, try my recipe for Solera Sherry Punch – which would be great to serve for a party. Sherry and rum mingle with fresh pineapple and lemon juices with a touch of orgeat syrup and black walnut bitters to round the flavors. Warm up to my Maple Bourbon Old Fashioned (bourbon and real maple syrup with a touch of Bitter Truth creole and orange bitters).” You may have already guessed that Casey is very passionate about mixology and about helping novices and seasoned bar professionals alike, learn the art of the mixed drink. She’s also passionate about the network that allows her to ply her trade. “Small Screen Network is a great place to learn from the best. Hosted by various industry leaders, there is a show for everyone, no matter what level of cocktail enthusiast they are. Charlotte Voisey covers proper techniques in making basic cocktails to advanced mixology in The Proper Pour. The Cocktail Spirit with Robert Hess guides us through much of the history behind many of the world’s cocktails. And there are always new and exciting shows and specials premiering!” Kathy Casey’s Liquid Kitchen airs every Tuesday. The episodes are around five minutes each and cover all the steps you will need to create kitchen-inspired cocktails in your own home. “From house-made ingredients to rapid-infused flavored waters and cocktail foams, my show covers all the essentials and more in making a great cocktail.” Catch Kathy on Twitter @KathyCaseyChef, Sips&Apps on Facebook and smallscreennetwork.com.

SPICED MANHATTAN INGREDIENTS

2 oz. Knob Creek Rye Whiskey 1 oz. Spiced Vermouth* 1 Dash Liquid Kitchen Golden Era Bitters PREPARATION

Add rye, bitters and spiced vermouth to a mixing glass, fill with 3/4 ice. Stir until chilled, strain into a coup glass. Garnish with a cherry and cranberry on a pick. SPICED VERMOUTH

Combine a cup sweet, red vermouth, 2 Tbsp Spiced Rum, 3 strips of orange peel, 4 pieces of clove, 2 pieces allspice, 1 slice of ginger and 12 fresh cranberries or blackberries in a clear container. Cover, label and date, infuse overnight. Keep refrigerated for up to one month.

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SPIRITED BUSINESS

WARREN RED

WARREN RED by Christopher Osburn

Warren Red isn’t the name of a flashy mixologist or even a brand ambassador. Warren Red is an architecture, interior design and branding company based in New York City. The company’s two main principals are creative director Jonathan McElroy and architect and interior designer Dieter Cartwright. “Jonathan and I both left Zeffdesign in 2009 to pursue separate ventures, but came together when a collaboration between branding and interior design presented itself in the form of the Pilsener Haus & Biergarten, in Hoboken,” says Cartwright. “That year wasn’t the best of years to start a company, but we did, and have put an incredible amount of energy into creating our clients’ brands.” Last year saw the completion of three bar projects within the space of six months. Warren Red does more than branding and designing for bars, though. They are the main designer for the Manhattan Cocktail Classic. “The Classic is a festival, conference and party rolled into one, celebrating cocktail culture,” says Cartwright. “It’s a melting pot of brands, industry specialists and the general public, and has a great variety of activities and experiences catering to all levels of interests.”

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Dieter Cartwright and Jonathan McElroy, Warren Red.

The Manhattan Cocktail Classic has been produced by Bamboo, a drinks strategy agency, for the past three years. “Through an old colleague from my time at the Met Bar in London I was introduced to Simon Weston, principal of Manhattan Cocktail Classic’s operational partner, Bamboo London.” Bamboo brought in Warren Red to design one of the events at 2010’s gala. “The event was for Diageo in that magical glassdomed space in the NYPL, the Bartos Forum. We were very impressed by the festival’s motivations, as our branding and interior design projects are almost exclusively in hospitality.” They made a proposal to its founder Lesley Townsend Duval that they become involved in bringing the Classic’s branding to a whole new level. “Our goal was to be a brand custodian for The Classic, providing support throughout the festival’s evolution.” Once the logo and identity system was designed, they created a kit of parts and templates. These were to be used for the various collateral required, such as the prospectus, menus, cover pages and brochures. “We also provided the full stationary package. The festival has many sponsors and media partners, so all this collateral was supported with a brand manual so that various third parties could implement the identity system as simply as possible.”

Then, it was time to design the website and create an ad campaign for print and online. “Every so often a new piece was required, or a new button for the website, and we were often managing many of the external vendors and partners, as it related to the branding, to take as much pressure off our client as possible leading up to the big event.” The guys at Warren Red wanted the MCC’s visual identity to embrace the “essential festival-like atmosphere” as well as mesh with today’s bar, restaurant and fine beverages industry. “We looked to Victorian-era posters for inspiration, as we were attracted to the way they composed a great number of elements on a single page. We found a great richness in the style elements of that era, the flourishes and embellishments used to divide space and give structure. These ideas were especially useful as we moved from the logo design into the website, as the festival’s online presence is complex – there is a lot of information to navigate.”

Cartwright says that the one word that stood out in Lesley’s creative brief was “Salty”. “So we had a lot of fun creating the whimsical buttons, which allowed us to introduce a slightly theatrical element.” They were very careful, though, not to go too far down the Victorian path, because they were creating a platform which had to give voice to many different brands. “So we gave the identity a certain crispness or sharpness to bring it into the here and now.” 2012 was a very busy year for Warren Red. They completed work on Demi Monde in New York’s Financial District the same month as last year’s MCC. “September saw the opening of Pouring Ribbons in the East Village, followed by Jeepney, a Filipino gastro pub, also in the East Village the following month.” Watch out for much more on the horizon from Warren Red. They are involved in the opening of a new bar opening in Brooklyn Heights in the spring as well as a boutique hotel project in Central America.

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SPIRITED EXPERT

monique farah

The Original VodGirl By Christopher Osburn. Photos by Eric Snyder & Jesse Lopez Jr.

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ometimes, regardless of how hard you work, luck is ultimately the real reason you figure out your path in life. Monique Farah had been working in production of the television show Studio 60 on the Sunset Strip. When the show wrapped, she was out of work. She scanned the internet looking for restaurant and bar gigs. “I had heard of Nic’s, Beverly Hills before, but I couldn’t figure out why it struck me as special.” She got called for an interview and met esteemed owner and Chef Larry Nicola. “After about thirty seconds, we put together that his mother and my grandmother had been friends since the forties, I was his daughter’s camp counselor and my uncle was in his band in the sixties.” They immediately hit it off. “As soon as I started there, I was introduced to this beautiful vodka fortress he had constructed in the back of the restaurant. It was a twenty-eight degree, walk in, drink in, vodka expedition freezer, THE VODBOX.” “I took one look at that thing and I was mesmerized. The GM at the time told me if I wanted to become one of the vodka experts, I needed to start studying.” That’s precisely what she did. She studied every day, learning what the different vodkas were made from, how many times they were distilled and by what kind of filtration. “It wasn’t until Larry started letting me come in the freezer with him during tours, that I really learned how to taste vodka.” Farah was on her way to becoming one of LA’s top vodka experts, but it didn’t happen over night. “Over the past six years, I have met some of the greatest distillers and distributors in the business.” She spent years picking the brains of these people while learning about their products and philosophies. “With an ever-changing list of over eighty different vodkas, you tend to see what is really doing well, and what sits on the shelf. Through all of this, I somehow developed a very refined palate.” At this point, Farah can taste the subtle notes in a chilled straight shot of vodka that the distillers sometimes miss.

CUCUMBER FIX INGREDIENTS

1 1/2 oz. Belvedere Bloody Mary 1 oz. Cucumber Juice Dash Elderflower Cordial Dash Fresh Lemon INGREDIENTS

Shake with cubed ice. Strain into glass, mist absinthe over top of drink, garnish with cucumber.

Her title at the Vodbox is still a work in progress. She says that it’s easiest to refer to her title as Vodbox Ambassador. “I am responsible for the relationships we have with the vodka companies, and I am also in charge of training all the Vodgirls that come in to become experts. Basically I am the last line to cross before you meet and pass Larry Nicola’s approval.” Since she was the first woman vodka expert at Nic’s, Farah feels it’s up to her to make sure the Vodbox is an experience people come back for. Farah has a philosophy that you are never limited to the success of the people who preceded you. “You always have to push the boundaries, create new roads, and make yourself present, because no one is going to do it for you. The industries I work in are male dominated, and let’s just say, they aren’t rolling out the red carpet for us ladies. I’ve decided to use this to my advantage, and try and pave a new way for the women after me, to surpass my success, and push even further.” CHILLEDMAGAZINE.COM

MIX IT UP

IN THE KNOW

Gaz Regan and Doc Hendley want to change the world by serving up one clean, cool drink of water at a time. In a plan to raise a quarter million dollars for charity in a one-week time period, bartenders worldwide are invited to donate all or part of their tips from just one shift. The 2013 program is scheduled for Monday, April 8 though Sunday, April 14. Bartenders must sign up at justoneshift.com, which will maintain a running list of participating bars sorted by city, as well as a calendar of shifts. All donations will go straight to Wine to Water, which will use 100% of the money to bring clean water to needy people worldwide. “For years I’ve been telling everyone who’ll listen that bartenders can change the world,” says Regan. “And together with Doc Hendley, the ex-bartender who founded Wine to Water, we’re about to prove it.” For the past decade, Doc Hendley has been bringing potable drinking water to thousands of people all over the world.

For more information, please visit justoneshift.com and Facebook. com/gazregan; @gazregan will also tweet, use #justoneshift. For Wine to water visit winetowater.org.

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ADVANCED MIXOLOGY

TOOLS OF THE TRADE

Y A R E U Q TAN

a c c a Muiladilng A Mystery B

nqueray Gin

Photos courtesy of Ta

Serving up the Martinez with Tanqueray Malacca

WITHIN THE LIQUOR INDUSTRY THERE ARE NUMEROUS CLAIMS ALLEGEDLY PREDICTING THE CRAFT COCKTAIL MOVEMENT AND THE RISE IN POPULARITY OF THE CLASSIC COCKTAIL USING PRECISE SPIRITS, BUT WHO AMONG THEM CAN PROVE THESE PROPHECIES? TANQUERAY GIN CAN.

ver a decade ago, when nostalgic styled cocktails, spirits and speakeasies were just a distant stirring in the barman’s shaker, Tanqueray Gin launched Tanqueray Malacca, a blend of botanicals and spices derived from a recipe for a spiced liqueur recorded by founder Charles Tanqueray in 1839. Inspired by his travels on the Southeast Asian spice route, Malacca is touted as a softer gin alternative to Tanqueray London Dry, and its citrusy, unique qualities were a hit with some forward thinking bartenders. Ahead of its time, the demand for Malacca was insufficient and it was discontinued. Some time later, famed cocktail historian David Wondrich referred to the mysterious Tanqueray Malacca in his landmark book, Imbibe! as a stand in for Old Tom Gin by writing, “The loss of Old Tom Gin is irreparable, although if you can get your hands on a bottle of the discontinued Tanqueray Malacca, you’ll come pretty close. “

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Tanqueray Gin and the only person privy to the recipe says, “The return of Tanqueray Malacca has generated real excitement among bartenders who are keen to get their hands on this unique limited edition gin.” Today’s craft mixology movement, along with enthusiastic bartenders on a mission to recreate classic cocktails exactly as the original recipe was intended, will now provide a setting perfect for the snatching up of these limited bottles in record time. “Tanqueray Malacca was for many years a unicorn in the world of gin and it is deeply satisfying to see it being brought back, even for a limited time,” says Tanqueray Global Brand Ambassador, Angus Winchester. “Its unique botanical profile, softer tastes and lower proof make it a valuable additional to any decent bar. I think it makes a great Pegu and Tom Collins and I can’t wait to see what this generation of mixologists do with it.”

Tanqueray Malacca New York release event at Dead Rabbit.

Since then Malacca has reached a somewhat mythical status, searched for by every cocktail nerd and mixogeek on the planet. Masters of the mixology craft searched feverishly for this authentic, rare and hard to find spirit perfect for their classic cocktail revival and a coveted gem that would to sit atop of their speakeasy bar. They went batty trying to find the stuff and would pay top dollar for just one bottle. To these dedicated fans of the mysterious Malacca cult, the time to celebrate with a classically crafted Turf Club cocktail has come. Tanqueray returns the legendary Malacca Gin, with only 100,000 individually numbered limited edition bottles. Tom Nichol, Master Distiller of

Garnishing a Tanqueray & Tonic, Malacca release, Dead Rabbit NYC.

Wine Geek Steve Olson, Master Distiller Tom Nichols and Global Ambassador Angus Winchester school the room at the New York tasting event for the newly released Malacca.

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MIX IT UP

SPOTLIGHT

bird dog whiskey

THIS DOG DON’T BITE

As a testament to just how popular flavored whiskey has become, Bird Dog Whiskey has added Hot Cinnamon and Peach flavors to their original award winning Blackberry flavored whiskey. Beautifully packaged with a bird-dog themed, vintage-looking label complete with a picture of a pointer on it, the appropriately named Bird Dog Whiskey is popular in the fruit-flavored whiskey category, with their Blackberry Whiskey earning a gold medal in the San Francisco World Spirits Competition. Starting out with white oak barrel aged Kentucky Bourbon Whiskey, and then blended, Bird Dog uses the finest all natural flavors to create one of the smoothest drinking spirits around. It’s perfect straight up, on the rocks or in your favorite cocktail.

PEACHES & CREAM INGREDIENTS: 2 oz. Bird Dog Peach Whiskey 2 oz. Tres Leches Triple Cream Liqueur PREPARATION: Shake vigorously with ice and serve over ice in old fashioned glass.

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NO BARK INGREDIENTS: 1 1/2 oz. Bird Dog Hot Cinnamon Whiskey 1 oz. Vodka PREPARATION: Shake and strain into glass with ice, splash with club soda.

APPLY NOW AT WWW.MANHATTANCOCKTAILCLASSIC.COM

ADVANCED MIXOLOGY

THE NEXT MIX

Van Gogh Vodka

Creating a Masterpiece One Bottle at a Time THIS SPRING CELEBRATE THE 160TH ANNIVERSARY OF THE BIRTH OF VINCENT VAN GOGH WITH NAMESAKE SPIRIT VAN GOGH VODKA. FAMED FOR HIS BOLD USE OF COLOR, VAN GOGH’S ARTISTIC STYLE HAD A FAR-REACHING INFLUENCE CHANGING THE COURSE OF MODERN ART. EVERY BOTTLE OF VAN GOGH VODKA, DESIGNED BY GEORGE W. MILLER, IS INSPIRED BY VAN GOGH’S ARTISTIC VISION AND IMPRESSIONISM. LET YOUR ARTISTIC MIXING SPIRIT SHINE BY USING THE BOLD FLAVOR OF VAN GOGH VODKA IN YOUR RECIPES.

Starry Night INGREDIENTS

1 oz. Van Gogh Acai-Blueberry 4 oz. Sparkling Rosé PREPARATION

Pour chilled vodka into a flute. Top with sparkling rosé wine and garnish with a star fruit.

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Van Gogh Acai-Blueberry Vodka

is an exquisite violet-hued spirit that combines the essence of exotic acai berry with blueberry, and a perfect ingredient to celebrate one of Vincent van Gogh’s most famous images, Starry Night. Give it a mix.

ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

Blood Orange The

Rich in antioxidant properties and vitamin C, the blood orange is loaded with everything good for you and presents both a culinary delicacy and an exotic addition to your cocktail. Juice that bloody fruit into your drink to get the most out of this ruby red citrus star.

Homage to a Collins Created by Snake Oil Cocktail Co. INGREDIENTS

1 1/2 oz. Ketel One Vodka 1 oz. Blood Orange Juice 1/2 oz. Cinnamon Simple Syrup Dry Blood Orange soda Blood Orange Wheel and Cinnamon Stick PREPARATION

Add all liquids to an old fashioned glass filled with ice and top with soda until full. Stir. Garnish with a blood orange wheel on the rim of the glass speared by a cinnamon stick.

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TRICKS OF THE TRADE

Photo by Longrada Lor

ADVANCED MIXOLOGY

Justin Pike’s Bottle Conditioned

Cocktails By Christopher Osburn

A new breed of American libations.

JUSTIN PIKE IS A MAN OF MANY TALENTS. ACCORDING TO THOSE CLOSE TO HIM, HE’S A BARTENDER, HISTORIAN, ARTIST AND A MASTER OF HIS OWN MODERN DAY APOTHECARY. HE’S WELL KNOWN FOR HIS CREATIVITY FOR AND KNOWLEDGE OF MIXOLOGY AND THE ART OF BARTENDING. PIKE IS THE HEAD BARTENDER AT THE TASTING KITCHEN IN VENICE, CALIFORNIA. HE BELIEVES THAT CREATIVITY IS IMPORTANT TO THE OVERALL BAR EXPERIENCE. “I DON’T REALLY CONCERN MYSELF WITH TRENDS UNLESS THEY TASTE GOOD,” SAYS PIKE. “I LOVE INNOVATION, BUT ALWAYS GO BY THE RULE: IF YOU SEE YOURSELF DRINKING MORE THAN ONE, THEN IT’S A GOOD DRINK.”

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SIDE BAR

Pike began working at the Tasting Kitchen in 2009. Since he started there, he has made the bar menu his own by making homemade bitters, using non traditional liqueurs while drawing upon bar techniques from prohibition and before. Some of his more unique ingredients include fermented beet molasses, quassia bark, bonal, house kola made from South African kola nuts, falernum (almond, clove and cinnamon) and Becherovka herbal liqueur. Not surprisingly, he was named “L.A.’s Best Bartender” in 2011 by Table 20. The Tasting Kitchen prides itself on scratch made cuisine. They employ the use of whole-animal butchery as well curing and pickling. The kitchen staff makes fresh hand milled pasta every day. It’s all based on executive Chef Casey Lane’s idea that hard work, dedication and masterful execution of the process can be tasted on the plate. Lane’s cuisine is complimented by the cocktails and concoctions mixed daily by Pike. Pike is well known for making bottle conditioned cocktails. Simply put, “It’s an alcoholic cocktail that gets its carbonation from natural carbonation using yeast,” says Pike. One of their most interesting cocktails is the Mancini West. “It contains Meletti Amaro, Meletti Anisette, Lemon, Maple, Water, and Yeast. It’s a light spritzer cocktail created by one of our bartenders, Ryan Wainwright.” Pike makes the cocktails in large batches because the water needs time to turn into the eventual soda for the end product. “We add yeast, and immediately add it to bottles and cap them. They sit for three weeks, and the natural carbonation ensues during that time.” Experimenting with natural carbonation started when Pike noticed that many bartenders were creating forced bottle carbonations of cocktails that contained soda. “I was curious about the process of yeast carbonation because the bubbles are more textured and the yeast gives its own flavor to the drink.” Mixing together a drink is more than just shaking and pouring to Pike. “To me, a drink is a way to not only express your own personality and the personality of the space in which it’s created, but also a way to communicate with who’s ordering it—what they might want, like, or not even know they’d appreciate.” His newest project involves the recreation of herbal liqueurs that can’t be easily found anymore. “I like the idea of unearthing these old formulas. I like drawing a parallel with the early Renaissance artists digging up the Greek ‘Laocoön’ sculptures and being inspired by their ancient beauty.” Pike believes that the recent interest in mixology and specialized drinks is because many people are tired of the usual and are in search of something more. “There really is a cocktail for every mood,” Pike says. “I hope people learn something new, get a sense of the broad scope of cocktails that is possible. More importantly though, I hope people have a good time. It’s become my focus not to take things so seriously; this type of bartending can become very serious. I say, let’s relax and enjoy ourselves.”

Photo by Niles Harrison

Dare to give it a try?

REINVENTING BOTTLECONDITIONED COCKTAIL CONCEPTS WITH JUSTIN PIKE:

Cocktails Sur Lie, French for rested in yeast, starts with spirits and sugars, then uses the brewer’s method of adding yeast to the bottle to create pressure and natural carbonation. Always be sure to use champagne yeast. When bottle-conditioning a cocktail, try a drink with a very low level of alcohol to start. Cover the batch up in case they explode – That yeast is HUNGRY!

MUST MIX

The Mancini West By Ryan Wainwright

INGREDIENTS

1774 ml (2.36 bottles) Meletti 24 709 ml. Anisette 1419 ml. Lemon 350 ml. Maple 4258 ml. (4.2 liters) Water PREPARATION

Stir and bottle, let sit 2-3 weeks.

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ADVANCED MIXOLOGY

THATâ&#x20AC;&#x2122;S THE SPIRIT

SCOTCH

KICK STARTING By Nicole DiGiose Photos by Sarah Peet Photography AFTER HAVING A LOVE AFFAIR WITH SCOTCH FOR 10 YEARS, CARIN LUNA-OSTASESKI DECIDED SHE WANTED TO GROW HER PASSION INTO A BUSINESS. THE IDEA CAME TO HER ABOUT A YEAR AGO, WHEN SHE WAS ORGANIZING AND RUNNING SCOTCH-TASTING EVENTS IN SAN FRANCISCO.

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FUN FACT

Sia means six in Gaelic. It’s Carin’s favorite number.

Carin Luna-Ostaseski enjoyed introducing Scotch as a category, and for those who were familiar with it, she presented new brands to them. “One of my biggest joys is seeing how this lights up people’s eyes when they find something they really enjoy,” she said. She collected feedback by paying attention to people’s initial reactions, and from there, began running blind tastings with her blends of existing brands to gather additional feedback. After realizing what the desired flavor profile was, LunaOstaseski approached her importer, Spirits Imports, Inc., to begin the search for a distiller, which led her to the independent bottler, Douglas McGibbon & Co. Ltd. One of Luna-Ostaseski’s biggest obstacles was raising money to start her business, SIA Scotch Whisky. She used kickstarter.com, a crowd sourcing funding platform for creative partners, where the money is not released until the entire goal is met. With kickstarter.com anyone can get involved so she received lots of inquiries from people all around the world. Her goal was to raise $39,000 and she described the process as “nervewracking.” For months, she was planning and learning about creating campaigns, filming and editing a video to represent her brand and getting the word out about her Scotch. “The support and enthusiasm was incredible and my goal was surpassed by many thousands of dollars,” Luna-Ostaseski said. “It is the highest spirits project funded to date on Kickstarter, which makes me very happy, and validates what I’ve known all along, that people are ready for a fresh, new, modern Scotch.”

Though she was nervous at first, after all, she didn’t work at a big spirits conglomerate, Luna-Ostaseski knew she could bring a decade of passion, hard work, and desire to introduce people to SIA Scotch Whisky. Its complexity of flavors, smooth texture, and slight bite are what make it so bold. When it comes to being a woman in the man’s world of whisky, Luna-Ostaseski said it’s been refreshing how helpful everyone has been. “People see SIA and overlook that I’m a woman making whisky, but rather, ‘Here’s someone who is bringing whisky to a new generation of enthusiasts.” SIA Scotch Whisky will be available in the spring of 2013. On-premise accounts will begin in the Northern California area, where Luna-Ostaseski will begin building relationships with bars, restaurants, and retailers. For those outside of the area, orders will be placed via online retailers. For more information, “like” her on Facebook page @ facebook.com/SiaScotch.

ON THE HOUSE Check out this other cool product being funded with kickstarter.com. STACT Modular Wine Wall invites you “to store your spirits like a boss.” www.getSTACT.com. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

DRINK IN HISTORY

The

W hite Lady by Nicole DiGiose

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Light and luscious,

the White Lady was all the rage in America during the early 20th century. Because this classy cocktail shares a similar make up to other members of the sour family, it’s often referred to as a gin margarita or a gin sidecar. The White Lady was first shaken up by Scottish barman, Harry McElhone. He created the cocktail at his own bar, Harry’s New York Bar, in Paris, in 1919. The concoction was made up of 1/6th Brandy, 1/6th Crème de Menthe, and 2/3rd Cointreau. It didn’t contain any gin, and wasn’t even white. Then in 1930, a famous and wellrespected American cocktail barman, Harry Craddock, of the American Bar at the Savoy Hotel in London, had the White Lady’s recipe published in the Savoy Cocktail Book. Craddock listed the drink as a cocktail crafted with dry gin, Cointreau, and lemon juice. His version is what is typically accepted as the standard recipe today, and as far as documenting goes; the Savoy Cocktail Book takes credit for the pearly beauty. In the 1930s, the White Lady was favored so much that a pre-bottled version of it was sold.

There are several other early incarnations of a cocktail named the “White Lady” but according to Tanqueray Global Brand Ambassador, Angus Winchester, “They are generally undrinkable.” In 1949, another change was made to the rather flexible drink. To add a velvety touch, an egg white was tossed into the mix. The egg white creates a creamy texture and gives a silky appearance, but leaves the other flavors intact. With this style, it’s preferable to use a champagne saucer because the foam clings to the curves of the glass, adding an even more appealing look. The overall flavor of the classic cocktail is smooth and somewhat citrus-like, with herbal hints from the dry gin. Both versions of the White Lady, with or without the egg white, are acceptable and common in top bars to this very day.

So when you find yourself wanting a drink but don’t want to be knocked out, the White Lady will keep you company. Not only is the queen of cocktails fancy and flavorful, it’s also a breeze to make. Perfect for sharpening the appetite and easing into dinner, this sipper makes a delectable choice before a meal. Shake it up, pour it in a chilled glass, and sip yourself into an evening of elegance.

“The White Lady is an incredible aperitif, as the combination of juniper and two citruses makes for a refreshing, crisp cocktail that is both a palate cleanser and appetite stimulant,”

Winchester says.

Tanqueray

White Lady

INGREDIENTS: 1 1/2 oz. Tanqueray London Dry Gin 3/4 oz. Cointreau 3/4 oz. Lemon juice PREPARATION: Pour all of the ingredients into a shaker, fill with ice, shake and strain into a chilled coupe glass.

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ADVANCED MIXOLOGY

SPIRITED TRENDS

RumChata The Talk of the Town

RUMCHATA, A HORCHATA INSPIRED CARIBBEAN RUM CREAM, MADE WITH REAL WISCONSIN CREAM, VANILLA, CINNAMON AND SPICES FROM AROUND THE WORLD, HAS BECOME A SENSATION WITH BARTENDERS AND BAR-GOERS ALIKE. THE UNIQUE SPIRIT, CREATED BY MASTER BLENDER THOMAS MAAS HAS QUICKLY HIT MUST-HAVE STATUS WITH MORE THAN FIVE MILLION BOTTLES SOLD JUST LAST YEAR. WHILE THE AWARD WINNING RUMCHATA TASTES DELICIOUS AS A CHILLED SHOT, FANS AVIDLY MIX RUMCHATA, CREATING INCREDIBLY UNIQUE FLAVOR PROFILES. BEYOND THE SIMPLEST APPLICATIONS, LIKE ADDING TO COFFEE AND HOT COCOA OR MIXING AN EQUAL AMOUNT WITH CAPTAIN MORGAN SPICED RUM FOR DISTINCT COCKTAILS, RUMCHATA LENDS ITSELF SO EASILY TO MIXOLOGY THE POSSIBILITIES ARE ENDLESS. ENTHUSIASTIC FANS MIX IT WITH A&W ROOT BEER, YOO-HOO, CHAMBORD FOR A LIQUID JELLY DOUGHNUT OR POUR IT OVER VANILLA ICE CREAM. OF COURSE DEVOTED FOLLOWERS DON’T STOP AT DRINKING RUMCHATA, THEY HAVE DISCOVERED ITS GREAT FLAVOR IN MANY DELICIOUS FOOD RECIPES.

YOU GOTTA RUMCHATA!

SALTED CARAMEL

RUMCHATA, CARAMEL VODKA AND SALTED RIM

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GOLDEN CINNAMON GRAHAMS RUMCHATA AND GOLDSCHLÄGER

Scorpion Mezcal Â®

Worms are for Wimps!

CINCO de MAYO MAY 5th!

DOMINATION OF ORIGIN 100% AGAVE CHILLEDMAGAZINE.COM

www.scorpionmezcal.com

ADVANCED MIXOLOGY

CULINARY COCKTAILS

The Power of

Pineapple

THE TROPICAL FLAVOR OF PINEAPPLE IS A FAVORITE FOR COCKTAILS. PINEAPPLE IS WELL KNOWN FOR ITS TROPICAL FLAIR AND ADDS AN INTERESTING DIMENSION TO MOST COCKTAILS FROM THE MARTINI TO THE MARGARITA. ITS VIBRANT FLAVOR PERFECTLY BALANCES THE TASTES OF SWEET AND TART AND DELIVERS A LIGHT, FRESH AND TASTY COCKTAIL EVERY TIME.

Bacardi Pineapple Fusion

The latest flavor from Bacardi Flavored Rum is Pineapple Fusion, a combination of both refreshing pineapple flavored rum with a recognizable hint of coconut rum. Although Bacardi Pineapple Fusion tastes perfect chilled, the versatile flavor of pineapple makes it incredibly easy-to-mix. Get ready for sunny days with this must mix cocktail.

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Must Mix Pineapple Fused INGREDIENTS

1 Part Bacardi Pineapple Fusion Flavored Rum 3 Parts Pineapple Juice PREPARATION

Pour ingredients over ice in a tall glass. Garnish with a pineapple wedge.

MIX IT UP

DRINK TO THAT

Don Henny HENNESSY FAN – NEVER STOPS

t’s been eight years since Hennessy enthusiast, Don Henny, began his Hennessy collection. With a total inventory of 387 bottles, he shows no signs of stopping, and it’s not just bottles he proudly displays everywhere in his home in Belgium. This devotee grabs anything Hennessy he can get his hands on. Henny, whose real name is Olivier, began drinking cognac 10 years ago, and immediately fell for the different flavors. Not long after, he found himself storing Hennessy bottles. He started off sticking to his regulars, like the VS, VSOP, XO, and Paradis, and every once in a while, would buy something special, and that’s what fueled his collecting. “I buy different bottles weekly,” Henny says. “I collect everything from Hennessy. I’ve even got the logo painted on a wall in my house.” His loyalty remains with Hennessy because of their many attractive bottle designs and various tastes. Though it’s difficult to choose, his favorite bottles are Private Reserve 1865, the XO Grande Champagne, and the Napoléon. There are many rare bottles in Henny’s collection, but the strangest is a mini bottle of 3cl, which has ‘A.B.C, Jamais abaisé’ written on its label. “Nobody knows anything about this bottle, even my contact at Hennessy could not find any info,” he says. He also has bottles from the early 1900s, like Baccarat and crystal bottles, which are difficult to find. Already an impressive collection, and sometimes buying 20 more a month, Henny has lost count on how much he’s spent on his passion. As for the other items in his collection, there

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NEVER SETTLES by Nicole DiGiose

seems to be a never-ending list. From vintage cocktail cards and booklets, to bar mats and cocktail sets, to miniature cars, ashtrays, and straws, it looks like nothing will get in the way of this man’s dedication to Hennessy. Aside from collecting, Henny tastes on a regular basis. So far, he’s sampled about 30 different kinds of Hennessy. His main goal is to purchase one bottle to drink and one to keep. His favorite cocktail is Hennessy Black with Sprite and lime, but prefers it straight with no ice. “Hennessy has that aroma, flavor, and finesse,” he says. “No other brand can give me that excitement.” Henny is always looking to add to his collection with over 30 different bottles on his “wish list.” Here are a few: First Landing 1868 Baccarat, XO Baccarat, Paradis 150th Baccarat, and Cuvee Bicentenaire.

MIX IT UP

CHILLIN’ WITH

Patrick

Warburton Photos by Bobby Quillard

From CBS’s hit comedy, “Rules of Engagement” and the zany movie TED. He also just threw his 3rd annual “Golf for Kids” Celebrity Tournament benefiting St. Jude Children’s Research Hospital.

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Rules of Engagement returns Monday nights at 8:30 pm on CBS. For more information about Patrick Warburton’s “Golf for Kids” Celebrity Tournament please visit patrickwarburtongolf.com.

On “Golf for Kids”

It’s a fun weekend of jam sessions, food and cocktail pairings, a night out with some of the best impressionists in the world, and everyone has a blast. It’s a great format for fundraising cause you get actors, professional athletes, musicians, and corporate suits all together playing golf.

Hangout

We go to Mastro’s. They do it with style, the lobster mashed potatoes and the Gorgonzola mac & cheese- come on. I love the vibe there, you can sit for hours and have a giant Martini. They bring you the shaker, so you can lie to yourself and say you just had one drink, meanwhile it’s more like three.

Obsession

I’m notorious for having friends and family to my man cave, which is dubbed “ED,” in honor of Eddie Vedder. I put on a little Pearl Jam with Martini in hand; it’s perfect for me. My wife thinks I’m nuts.

At Home

Mostly I like to hang out in my man cave. There’s a pool, theatre, wrestling mat, BBQ and of course a fully stocked bar with everything, especially with at least six different types of vodka at all times, I get a little uneasy if my surplus of vodka goes down.

Drink

I’m a vodka martini guy. It’s hard to choose one vodka, I stick with Ketel One, but will break out the Grey Goose and Belvedere when we have company. I like to use a blue cheese stuffed olive for a garnish.

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SHAKING AND STIRRING

LAUNCHES

Deerhammer Distilling Company releases Down Time Single Malt Whiskey. Earning accolades from whiskey connoisseurs, and claimed a “diamond among the liquid gold” at last years Colorado Distillers Festival in Denver, CO. Down Time is a hybrid whiskey with traditions borrowed from both Scotch and Bourbon production.

House Spirits Distillery, the Portlandbased craft distillery known for the award-winning Aviation American Gin, announces the launch of Westward Oregon Straight Malt Whiskey. Westward is an original malt whiskey that is inspired by the Irish tradition, but crafted in a unique and distinctively American style.

DOWNTIME MANHATTAN

MALT WHISKEY COCKTAIL

INGREDIENTS: 3 oz. Deerhammer Downtime 2 oz. Sweet Vermouth 2 Dashes Angostura bitters

INGREDIENTS: 2 oz. Westward Oregon Straight Malt Whiskey 1 tsp Gum Syrup 2 Dashes Orange Bitters 3 Dashes Angostura Bitters

PREPARATION: Pour ingredients into a mixing glass with ice cubes.

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PREPARATION: In a pint glass add mixers and sprit. Fill with ice. Pour into an old fashioned glass filled with ice. Garnish with a lemon peel.

Knappogue Castle Whiskey introduces 14-year old Twin Wood Irish Whiskey. Following in the great tradition of sherry cask-aged Knappogue Castle 1951, the oldest and rarest known Irish Whiskey, this special single malt derives its Twin Wood name from the fact that it combines whiskey aged in two types of wood- Oloroso Sherry casks and bourbon barrels.

PEACH SMASH Developed by Vintry Wine & Whiskey, NY

INGREDIENTS: 3 oz. Knappogue Castle Whiskey 2 oz. White Peach Puree 3 Lime wedges 3 Fresh mint leaves Simple Syrup PREPARATION: Muddle lime wedges, mint and splash of simple syrup. Add whiskey, puree and ice. Shake vigorously, strain with a julep strainer into a martini glass. Garnish with a mint leaf.

WHISKEY TO WINE

Eight-time Grammy Award winner Fergie launches family-owned Ferguson Crest Wines. Fergie and her father, Pat Ferguson, introduce their new line of wines featuring a Syrah, Cabernet, Viogniers and a red blend called Fergalicious. â&#x20AC;&#x153;We hope Ferguson Crest will be a part of memorable meals and family gatherings for wine fans around the world,â&#x20AC;? said Fergie.

Barrymore Wines, by Drew Barrymore, first release is a lively Pinot Grigio. To get into the mood for spring, Barrymore Wine mixologist, Billy Ray created a series of unique signature cocktails that are just begging to be enjoyed outside. For more recipes visit chilledmagazine.com.

CABERNET CAIPIRINHA CUCUMBER COOLER Adapted from Duggan McDonnell

INGREDIENTS: 2 oz. Ferguson Crest Cabernet Sauvignon 6 oz. Cachaca 1 cup Blackberries 2 Limes 1 1/2 oz. Fresh squeezed lime juice 2 oz. Fresh squeezed orange juice 4 oz. Simple Syrup 2 oz. Cranberry juice PREPARATION: Combine the berries and limes in large pitcher and muddle. Add other ingredients to ice and stir to chill. Garnish with blackberries.

INGREDIENTS: 2 oz. Barrymore Pinot Grigio 4 Chunks of Cucumber 5 Mint Leaves 3/4 oz. Lime Juice 3/4 oz. Simple Syrup 1 oz. Soda Water PREPARATION: Muddle cucumber with mint leaves. Fill shaker with ice then add lime juice, simple syrup and Barrymore Wine. Shake vigorously, strain over a rocks glass with ice and garnish with 3 mint sprigs and a cucumber slice.

With the 2014 World Cup and 2016 Summer Olympics, Brazil is about to step into the spotlight of the global stage. Today Brazil is making headlines as one of the top wine travel destinations, and is the fifth largest producer of wine with very little exports to the U.S. Island Club Brands founder Matti Anttila is working to change that with the release of Carnaval Brazilian Sparkling Moscatos and Brazilian Brut.

THE GISELE INGREDIENTS: 2 1/2 oz. Cabana Cachaca Carnaval Brazilian Sparkling Moscato 3 Tbsp. Cherry Puree Fresh Lemon Juice PREPARATION: Combine Cachaca, puree, lemon juice in mixing glass with ice. Shake well, strain into a chilled martini glass. Top with Moscato and garnish with three flower petals and lemon twist.

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Making Travel

EXCITING!

John Lennon once referred to songwriting as having fun with words - putting words together in hopes that they’d sound magical. Just like simple wordplay can be one small part of something like a great song, likewise all the separate parts of any experience together can shape the whole. In the modern drinking world, smart bar owners and bartenders are offering up this complete experience to a guest, with attention given to every aspect of the hospitality vibe including the drinks menu, to food pairing, right down to the design of a cocktail napkin. In a perfect world these come together in a special way to create what’s memorable. You see, attention to detail reigns if you’re looking to please today’s palates. Details are what stand out in this issue of CHILLED which celebrates the pioneers who value that complete experience and creatively enhance even the smallest aspect in order to achieve perfection. Right now a culinary connection to mixology is taking center stage with special attention given to trends like bottle conditioning cocktails and using traditional ingredients in a new way such as mezcal and smoky Islay Scotch. Infusions are still fascinating us all with pineapple and honey, both on the money. Plus, the latest bars brewing up that modern drinking experience are not taking a back seat either. And lest we forget the hall of famers, Dewar’s Scotch, one of the most pioneering spirits of our time, which inspires us to go bravely forward, taking risks to create a unique experience. You won’t need wordplay to help with your own experience. Just ask for it CHILLED. CHILLEDMAGAZINE.COM

The House of

Continues to Innovate PROFILE OF A PIONEERING SPIRIT

OUNDED IN 1846, DEWAR’S LAUNCHED ONE OF THE FIRST EVER, BOTTLED SCOTCH WHISKY BLENDS THAT WOULD REVOLUTIONIZE THE CATEGORY AND SET INTO MOTION A SERIES OF “FIRSTS” FOR THE NAMESAKE BRAND LEADING IT TO BECOMING ONE OF THE WORLD’S MOST AWARDED SCOTCH BRANDS AND MAKE DEWAR’S WHITE LABEL THE NUMBERONE SELLING PREMIUM BLENDED SCOTCH WHISKY IN THE UNITED STATES. THE DEWAR’S BRAND IS COMMITTED TO INNOVATION AND DRIVING NEW POSSIBILITIES FOR THEIR PORTFOLIO OF PRODUCTS.

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Serious About Scotch

Dewar’s uses the double barrel aging process, an extra step, to give premium whiskies their smoothness and depth of character. Pioneered by Dewar’s Master Blender A.J. Cameron in 1899, it involves returning the handcrafted blend to vintage oak casks for further maturation. Dewar’s has perfected the double aging process over time, from generation to generation producing a taste that wins medals. “Dewar’s is definitely known for many of its historic contributions to the industry,” states Stephanie Macleod, Dewar’s first ever, female master blender. “Dewar’s became the first brand to sell its Scotch whisky in branded bottles and the first to marry its Scotch whisky blends. We are always looking for ways to continue the conversation with our consumers, whether they are lifelong Dewar’s fans, or just starting to experiment with the Scotch category. We want to be there from the beginning and be part of their love affair with Scotch.”

Small Gets Big

John Dewar built a successful and highly respected Scottish business founded on married Scotch whisky blends. His sons, John Alexander and Tommy, would take over the business. Two brothers who could not have been more opposite, were able to grow their father’s modest spirits business into an amazingly successful and iconic brand. John Alexander spent his time upholding the notes of heather-honey, which forms the core character of all Dewar’s blends. He expertly managed the business and constructed the Aberfeldy Distillery in Scotland. While John Alexander was the man behind the scenes, Tommy, the charismatic brother, held up the frontline and put Dewar’s on the map through advertising. Tommy Dewar once said, “If you don’t advertise, you fossilize.” He ingeniously conducted world tours that promoted to new markets and used inventive advertising techniques, which turned Dewar’s into an international success. It is believed that he created the world’s first cinematic spirit advertisement in 1898 and the largest mechanical sign used in Europe at the time. He also commissioned the first film ad for a drinks company featuring highlanders dancing, which was screened on the rooftop of the Pepper Building in Herald Square. In 1927, Tommy created the world’s first whisky documentary on the production of Scotch whisky. Filming took place at the Aberfeldy distillery and the company’s head office in Perth. His legendary philosophy, nicknamed Dewarisms, was often quoted in the press and was cited regularly as a testament to his will and wisdom.

Crafting an Original

Heavily targeting the modern, urban man, the Dewar’s brand has returned to television for the first time since 2007. In their latest advertising campaign, the brand trades in the typical wood-paneled libraries, leather club chairs and cigar smoke found in traditional Scotch ads for a setting with a more otherworldly feel, in a gritty, industrial Glasgow setting, the bottling home of Dewar’s. The ad pins viewers to the screen, enticing them to eagerly learn about the secrets every drinking man should know, challenging them to rethink their Scotch selection. Our cover girl Claire Forlani, the beautiful but unattainable woman, draws the modern drinking man in, offering up sharp words of wisdom, including advice on living life and drinking Scotch. Her message is a simple one. A selfrespecting drinking man shouldn’t take life too seriously, just his choice in Scotch. And that choice needs to be stepped up to Dewar’s Blended Scotch Whisky. The campaign brings a new identity to Dewar’s White Label and Dewar’s 12 year old, which are the highlighted expressions. Marketing has evolved to reflect a more modern time and Dewar’s once again challenges the norm by bringing sensual taste with a hint of irreverence to the world of men. CHILLEDMAGAZINE.COM

Highlander Honey ANOTHER FIRST

N THE SPIRIT OF CREATING SOMETHING NEW, UNEXPECTED AND REVOLUTIONARY, THE HOUSE OF DEWAR’S LAUNCHES DEWAR’S HIGHLANDER HONEY – DEWAR’S BLENDED SCOTCH WHISKY INFUSED WITH NATURAL FLAVORS. DEWAR’S HIGHLANDER HONEY INFUSES HAND-SELECTED SCOTTISH HONEY INTO THE ORIGINAL DEWAR’S WHITE LABEL BLEND. CREATOR AND MASTER BLENDER STEPHANIE MACLEOD SAYS OF THE UNVEILING, “THE HOUSE OF DEWAR’S IS EXCITED TO LAUNCH THIS NEW PRODUCT WHICH IS THE FIRST PRODUCT OFFERING IN THE NEW DEWAR’S HIGHLANDER RANGE.” THE HIGHLANDER RANGE OF PRODUCTS WILL INCLUDE UNIQUE EXPRESSIONS OF BLENDED SCOTCH WHISKY INFUSED WITH NATURAL FLAVORS.

As far as “The Drinking Man” is concerned, Macleod designed the infusion process to complement and enhance the treasured characteristics of the original blend. “The infusion of Scottish honey in the Dewar’s Highlander Honey builds on the already present honey notes found in the base blend of Dewar’s White Label,” says Macleod. The new addition to the House of Dewar’s portfolio uses Scottish honey from a local beekeeper near Aberfeldy, employing a farm-to-bottle approach. “This has enabled me as the master blender to add a distinctly local flavor to Dewar’s Highlander Honey since it is so local to where Dewar’s calls home,” explains Macleod. “The result is a velvety, mellow palate with a surprising and fantastic bite that we know The Drinking Man will appreciate.”

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All Hail the Queen

The Drinking Man’s Guide To Life’s Basics

Serious is not always easy, but it comes with serious benefits. Speed is often the enemy of true pleasure

Claire Forlani CHILLEDMAGAZINE.COM

Cocktail Experience The New

with Kaplan & Day

By David Kaplan and Alex Day

Few things

have inspired us more than bars breaking from the expectations of what a “cocktail bar” should be. Now more than ever, bar pros are focusing beyond just the composition of a drink, and their expertly adjusted bow ties, bespoke moustache wax, and vintage cocktail books, to deeply evaluating the experience of a bar and how to make it unique. Making a great drink is just one part of a much bigger equation. Our crew, Proprietors LLC, is fortunate to be running all over the globe, hard at work on projects in New York, Los Angeles, Jackson Hole, Moscow, and Mumbai. With our schedule, we get to witness a ton of assorted nightlife and we’ve been so inspired by a new perspective popping up in cocktail culture: Attention to the guest’s whole experience, start to finish. In London, Zetter Townhouse is part hotel lobby, part gorgeous cocktail lounge, part ping-pong hideaway, and very much an understated showcase for Tony Conigliaro’s brilliant perspective on cocktails – all this wrapped together with no fuss or pretension. The drinks here are some of the most cutting edge on the planet, yet you’d never know it unless you had a proclivity towards geekery - We do. It’s wonderful, modest, and unquestionably excellent in every respect.

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In Hollywood, the Spare Room at the Roosevelt Hotel is part celebrity haven, part cocktail lounge, part DJ dance party, part gaming room, and part bowling alley. A lot of parts, we know, but when they all come together, it becomes a bar teeming with energy and excitement. The cocktails are thoughtful and damn good here, built for speed, but, again, are merely one element among many other brilliant ones. Both of these bars – and so many more – are creating rich experiences that are dynamic far beyond the cocktails they make, but this hasn’t distracted anyone from continuing to push the creative development of new drinks. At our workshop in downtown LA, we’re constantly experimenting with new techniques and toys. In our arsenal, one of the most exciting tools that we’ve come across is the centrifuge. Originally intended for laboratory use, this machine spins liquid at high speeds, forcing different densities to separate. What comes out the end is clear in appearance, but just as vibrant as the original product. In our new LA bar, this process will help us clarify fresh citrus, put it into a keg with other cocktail components, carbonate the whole thing, and dispense it “on draft” in a bar that will have live music and a lot of people demanding quick drinks. In this way, technology is helping us solve a fundamental problem with craft cocktails: Speed. Being a nerd is fun, but it’s with a purpose – always. That in itself is our guiding principal and that of many of our peers, and is yet another tool in helping us create experiences that are more than just liquid in a glass.

Death & Co.,NYC

The Rose, Jackson Hole, WY

More than most things, we’re convinced that going out and having a drink is and should be not only intellectual, but also a hell of a lot of fun.

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The Latest In Drinking Games By Christopher Osburn

RIGHT IN THE HEART OF LAS VEGAS, THE LATEST COCKTAIL LOUNGE CONNECTS VIDEO GAMES AND NIGHTLIFE CULTURE

Whenextremely

opening a new club in Las Vegas, it’s important to stand out. That’s why Chris LaPorte decided to give Sin City a completely new and different club experience. Located in the heart of downtown, Insert Coin(s), video game culture and nightlife is melded together to create one of the most unique club experiences in the world. “It’s a nightlife destination unlike any other that combines the nostalgic energy of an arcade with the approachable social atmosphere of a neighborhood bar and the trendsetting allure of a nightclub,” says LaPorte. LaPorte left behind a career in the healthcare industry to pursue his dream of opening up a video game themed club in Las Vegas. “My previous life I was a sales rep in the healthcare industry. Nearly two years later and I’m learning more and more everyday about Vegas nightlife and I am now convinced this industry can be just as challenging as surgery.” Bossman, as LaPorte is called by some, with the help of two enterprising surgeons and some twenty-plus years of gaming, opened the doors to Insert Coin(s) and brought the desert a whole new style of entertainment.

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Much like Mario, Sonic, Link and countless other video game characters, he’s not quite done with his journey just yet. “In operation for not even two years now, we are making history with the opening of our second location in Downtown Minneapolis and with such a proven concept we are looking to grow as fast as possible.” The club houses almost every kind of entertainment one would want. “It’s a place where anyone can enjoy some friendly competition on our vintage arcade cabinets or modern gaming consoles, dance to some of the best DJs in town, or simply grab a well made stiff drink with friends in a rejuvenated Downtown Las Vegas scene.” Even if you aren’t a hardcore gamer, the bar has something for you. Guests can rent out VIP gaming booths that come fully equipped with cocktail and bottle service as well as their game console of choice. You can also elect to sit at the LED-illuminated Beta Bar and play the newest video games on fourteen large screen HD-TV’s. Their vintage, restored cabinets feature the likes of Ms. Pacman, Tetris and Street Fighter.

With over two thousand video game titles, just about every video game console you can name, a rotating inventory of fifty classic arcade cabinets from the 70’s to the early 2000’s and a bar seventy-five feet long, Insert Coin(s) is sure to have something for everyone. “With such a large bar we had to carry a large selection of the most popular beers, your favorite liquors and a slew of microbrews. But, our crowning achievements are video game themed cocktails using fantastic products like Stoli Elit and Hennessy Black.”

Recently, Insert Coin(s) has entered the mixology world as well. They held a friendly bartender cocktail competition. The winning cocktail was added to the 2013 cocktail menu. Tony Abou-Ganim, “The Modern Mixologist” hosted the competition. Local media members judged the event and selected lead bartender, Justin Alferez’s cocktail “The Need For Speed” as the winner.

The idea for the club actually came from LaPorte’s own lifestyle and interests. “I’m a nerd. I always wanted to play videogames in a social environment. Why sit at just a sports bar and watch a game when you can sit there and play one?” After checking out spots like Barcade in Brooklyn and Ground Kontrol in Portland, and participating in videogame tournaments like EVO, he knew there were many people who loved videogames and music as much as he did. With that, Insert Coin(s) was born. Opening the club in Las Vegas seemed like the most logical choice. “This is the Entertainment Capital of the World. With the videogame industry larger than music and movies combined, it was the ideal city to put this unique concept on a world stage and see if we had what it takes to compete with the best in the nightlife industry.” LaPorte says that when most people think of Las Vegas, it’s natural to focus only on the Strip. “You should know that there’s another part of the city where the locals play. Check out Downtown Vegas and the barhopping area of Fremont East to see what else Las Vegas has to offer.”

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Cinco de Mayo

in style

by Christopher Osburn

Cinco de Mayo, in the U.S., is the time of year to show Mexican pride as well as a reason to drink Margaritas and shots of tequila during the day. In Mexico, specifically in the State of Puebla, it is a day to remember the French army’s unlikely defeat by the Mexican army at the Battle of Puebla on May fifth, 1862. Many people inaccurately refer to Cinco de Mayo as Mexico’s Independence Day. That day, however is celebrated on September 16th. If you want to class up your Cinco de Mayo party this year, you’re in luck. Tequila isn’t just for shooters anymore. Just like vodka in recent years, the rise of ultra premium spirits has also impacted tequila. Tequila Partida mixologist and brand ambassador Jacques Bezuidenhout believes that high end tequila is more popular than ever because, just like vodka, people aren’t afraid to spend a little more. “These days, people can’t afford to buy the best Italian sports cars or the best boats, but they can afford to drink the best. This in particular applies to wine and spirits.” He says that people are beginning to open up to the idea that, like single malt scotch or small batch whisky, tequila can be a connoisseur’s drink. “While they may be drinking a little less in quantity, they make up for that by drinking better quality. We are looking at the knowledgeable spirits drinker that is looking for artisinal hand crafted spirits that have a sense of place and speak of quality, care and complexities.” Bezuidenhout says that actual ultra premium spirits are of a refined quality that have been hand crafted and left to age for many years. “Additional time spent in barrel is a truly expensive process. That’s why the special bottling comes at a more expensive price.” Partida has ultra premium tequila of its own. “Our tequila Partida Elegante is aged for more than thirty-six months in Jack Daniels American Oak barrels, making for a truly unique tasting experience. The Elegante has complex notes of dark chocolate, dried fruit and a hint of vanilla. These are not aromas typically associated with tequila, but extra barrel age helps bring out these complex characters.” Tequila Partida Elegante was launched back in 2007. Partida was one of the pioneers of the extra Añejo, or ultra premium tequila. “When the Consejo Regulador del Tequila (CRT) established the category in March 2006, no one was making this style of tequila. We were really one of the innovators.” Fast forward to today, now every tequila company is racing to create the most expensive ultra premium tequila brand in the market. “Generally, the people buying higher end bottles of tequila are the discerning drinkers who have been reading up on spirits and want to experience unique things.” More and more people who were strictly single malt and small batch whisky drinkers are being drawn to the extra Añejo category of tequila, basically due to the flavors you see when you age tequila for extended periods being similar in complexity and style. Bezuidenhout concludes that the consumer should choose their spirits by taste first. “As long as there are spirits on the market that care about crafted and excellently distilled products, then that is the category that people need to pay attention to.”

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Patron Perfect Margarita INGREDIENTS 1 1/2 oz. Patrón Reposado Tequila 1/2 oz. Patrón Citronge Orange Liqueur 2 oz. Sweet and Sour Mix Juice from 1/2 Orange and 1/2 Lime PREPARATION In a cocktail shaker, filled with ice, combine ingredients and shake well. Strain and serve in a Martini glass, garnish with a lime wedge.

CLASS UP YOUR CINCO DE MAYO COCKTAILS. GIVE THESE ULTRA PREMIUM TEQUILA COCKTAILS A MIX.

Jalapeno Watermelon Margarita

INGREDIENTS 1 1/2 oz. Don Julio Blanco 1 1/2 oz. Fresh Watermelon Juice 3/4 oz. Agave Nectar 3/4 oz. Fresh Lime Juice 1 Slice of Jalapeno PREPARATION Build ingredients into shaker, add a small slice of jalapeno and allow the heat to transpire for 15 minutes. Add ice and shake vigorously, strain over ice, garnish with lime wheel.

Hot Lips INGREDIENTS 2 oz. Corzo Silver 3/4 oz. Green Chartreuse 3/4 oz. The Perfect Purée of Napa Valley Caramelized Pineapple puree 3/4 oz. Fresh lime juice 2 thin slices of Serrano Chili PREPARATION Muddle 2 slices of Serrano Chili, add remaining ingredients with ice, shake vigorously and serve over rocks. Garnish with slices of Serrano Chili and pineapple slice.

Anejo Sour INGREDIENTS 2 oz. Hotel California Anejo Tequila 2 oz. Ripe Fresh Sour Mix PREPARATION Combine in a shaker over ice, do not shake, strain into a glass with caramelized raw sugar rim. To make rim- dip rim into simple syrup, place raw sugar on plate and spin rim through the sugar.

Partida Big Spender

Silver Margarita

INGREDIENTS 2 1/4 oz. Partida Elegante Extra Añejo Tequila 1 oz. Winter Spiced 10yr Tawny Port * Dash of Angostura Bitters

INGREDIENTS 2 oz. 1800 Silver Tequila 1 oz. Gran Marnier 1 oz. Fresh Lime Juice

PREPARATION Stir all ingredients with ice in a mixing glass. Strain into a chilled cocktail glass, garnish with brandied cherries. *Bring a bottle of Tawny Port to slow heat on stove, add spices like cloves, cinnamon, allspice, brown sugar, and orange peel.

PREPARATION Combine ingredients in a margarita glass with salted rim. Garnish with a lime twist.

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Mezcal

Tequila’s Smoking Hot Cousin By Vicki Cruz

THE MAGUEY, OR AGAVE AMERICANA, WAS ONE OF THE MOST CONSECRATED PLANTS IN PREHISPANIC MEXICO, AND WAS COMMONLY UTILIZED IN RELIGIOUS RITUALS AND MYTHOLOGY. COOKING THE HEART OF THE MAGUEY, KNOWN AS THE PIÑA, AND FERMENTING IT IS SAID TO COME FROM A MYTH IN WHICH A LIGHTNING BOLT STRUCK AN AGAVE PLANT, OPENING AND COOKING IT, RELEASING ITS JUICE. THE MAGICAL LIQUID INSIDE IS CALLED THE “ELIXIR OF THE GODS” FOR THIS REASON. THIS LIQUID WAS ORIGINALLY NAMED “AGUARDIENTE” MEANING FIRE OR FIERY WATER EVENTUALLY LEADING TO SPIRITS BASED ON THE AGAVE OR MAGUEY PLANT. ONCE PEOPLE BEGAN EXPERIMENTING TO FIND A WAY TO MAKE THIS PRODUCT WITH HIGHER ALCOHOL CONTENT…THE RESULT WAS MEZCAL.

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oday, mezcal is still made from the piña of the maguey plant much the same way it was made more than 200 years ago. The people of Mexico still use mezcal today in rituals, including baptisms, weddings and funerals. Mezcal is primarily made by small operations in Oaxacan villages. The process starts by harvesting the plants, then extracting the piña by cutting off the plant’s leaves and roots. The hearts of the agave are then cooked for about three days in pit ovens, which are earthen mounds over pits of hot rocks. This underground roasting process gives mezcal its intense and distinctive smoky flavor. These piñas are then crushed and mashed (traditionally by a stone wheel turned by a horse) and then left to ferment in large vats or barrels with water added. This artisanal production of mezcal helps keep it pure. So what is the difference between mezcal and tequila? All tequilas are mezcals because mezcal is the name given to all distillates that are agave-based. Not all mezcals are tequilas, however. Tequila is made in five specific regions of Mexico. For mezcal to actually be called “mezcal,” it must be produced in one of seven designated regions in Mexico and can be made from as many as 30 different types of agave plants. Although both spirits have similar alcohol content, mezcal has a stronger, smokier flavor. Over six million liters are produced in Mexico annually, with more than 150 brand names. When Barbara Sweetman, Vice President of Caballeros, producers of Scorpion Mezcal, began promoting the brand 12 years ago, she admits no one really knew what it was, and if they had heard of mezcal, they did not hear good things - It did not have a good reputation. In the United States, the reputation of mezcal suffered from its association with college binges on cheap mass-produced bottles sold with the agave larvae at the bottom. Sweetman explains, “With our help over the years, people are becoming educated that tequila is a type of mezcal and mezcal is NOT a type of tequila. Each variety of agave has a different flavor and characteristic before you even combine the different varieties (similar to combining different grapes to get different flavors). Mezcal is a very complex spirit and in my opinion is the most complex spirit category, period. People are using mezcal in more cocktails and it is getting more experimental and exciting in the marketplace.” Indeed, a number of bartenders, especially on the West Coast, have been experimenting with mezcal cocktails, but the liquor’s smoky flavor makes this a challenge. With its organic, artisanal production and increasing education to the marketplace, it is no wonder mezcal is on trend as one of the most exciting spirits of today. Additionally, it has been said that mezcal is believed to help control diseases such as hypertension and diabetes, and is a natural aphrodisiac. Many people from Mexico who consume the drink daily believe they live longer, many up to 100 years, because of mezcal.

ON THE HOUSE Want to mezcal mix but can’t handle the smoke? Although their Fidencio Clásico, with noticeable smoke is their biggest seller, the Fidencio Único, formerly known as Sin Humo or unsmoked is an artisanal mezcal that is just as delicious. According to Arik Torren, CEO of Fidencio Mezcal, “Drinking mezcal is like traveling back in time. Bartenders like mixing cocktails with mezcal because the big bold flavors require a deft hand to balance it in a cocktail… when done successfully the results are amazing!” @fidencioMezcal Twitter/Facebook.

SIDE BAR

MIXOLOGISTS FROM COAST TO COAST ARE COMBINING MEZCAL WITH SWEET, BRIGHT FLAVORS FOR TRULY UNUSUAL LIBATIONS. CHECK OUT WHOSE MIXING THIS TRENDY, SMOKIN’ HOT SPIRIT.

Sepia, Chicago, Illinois

Head bartender Josh Pearson mixes mezcal with Lillet rose, muddled strawberries and lemonade in his smoky sweet Guide to Better Living. “It gives you an array of flavors, tastes and textures that skilled mixologists can incorporate into cocktails, says Pearson. “While not for everyone, mezcal cocktails are worth seeking out and trying.”

Kachina Grill, Westminster, Colorado

Artisan mezcals and handcrafted tequilas are commonplace in Kachina. The Smoke on the Water is the perfect smoky sip for the open-air terrace overlooking the Rockies. “I like pouring mezcal,” says Bar Manager Nick Tarsi. “Most customers either have never had it, or they have a preconceived, mostly inaccurate, expectation of the spirit.”

MEZCAL MAI TAI

Created by Jason Walsh INGREDIENTS

1 oz. Scorpion Silver Mezcal 1 oz. Atlantico Reserve Rum 1/4 oz. Orange Curacao 3/4 oz. Orgeat Almond Syrup 3/4 oz. Fresh Lime Juice PREPARATION

Mix ingredients in a rocks glass, garnish with mint sprig and orange crab twist. CHILLEDMAGAZINE.COM

Beer Cocktails

Something’s Brewin’ from Manhattan to Miami By Megan Eileen McDonough As more and more bartenders add malted ingredients to their mixology, the beer cocktail craze, or beer-ology, if you will, is deliciously brewing. Lagers, stouts, hard ciders and ales all add carbonation and tons of complex flavor to mixed drinks and offer that special culinary balance when pairing with beer-friendly dishes. Bars all along the coast are serving up beer-forward beverages. Hop onto this frothy trend. As if Miami wasn’t hot enough, Dena Marino has turned the temperature up a notch with the opening of her sizzling restaurant MC Kitchen. Located in the heart of Miami’s super chic Design District on Northeast Second Avenue, the nationally-celebrated chef is making a major splash in the culinary world thanks to her restaurant’s modern Italian cuisine and wonderfully creative beer cocktails. Beyond the open-style kitchen and inviting oversized communal bar, Marcus Wade is hard at work creating concoctions with beer. He’s been the mastermind behind the beverage program at MC Kitchen since its opening this past November. After experimenting with infusedbeer cocktails made shaken-to-order and a wide selection of hops, wheat, fresh citrus, herbs and spices, the flavorful menu breaks down according to color – red, white, orange, pink and purple.

With what is soon to be some of the best traditional taps in Manhattan, Belgian Beer Café prides itself in serving world renowned and local-brewed Belgian Beers in a comfortable atmosphere that evokes the surroundings of a traditional Brussels café. Belgian Beer Café also has an in-house beer sommelier providing expert advice in pouring techniques, pairings and, you guessed it… beer cocktails. The BBC beer cocktail menu was created by Belgian IBA world champion mixologist Sergio Pezzoli and includes traditional Belgian specialty beers in freshly mixed-to-order cocktails. Favorites include the Ostend Summer mixed with Hoegaarden White, Monin Mojito and Caribbean and crushed lime and the On a White Cloud mixed with Hoegaarden White, Monin Elderflower and Angostura. Hoegaarden White is a cloudy wheat or white beer. In many ways MC Kitchen and the Belgian Beer Café offer a home away from home; your typical bar for an afternoon escape where guests can walk in, sit back, relax and enjoy a delicious beer without feeling rushed. A place where worries are left at the door and a perfect setting where every palate can experience this new trend and savor fresh and carefully prepared beer cocktails to the fullest.

Certainly no stranger to the beer cocktail trend, Wade has been infusing beer since the year 2000. Owing much credit to Sam Calagione of Dogfish Head brewery, who created Randall The Enamel Animal, and Randall Jr., where incidentally Wade received his first dose of inspiration, “His innovation motivated me to create my own infusions for individual cocktails,” Wade explains. While the team at MC Kitchen finds a literal source of inspiration in the market, Wade’s personal passion for his craft stems from his fascination for folklore and mythology. It’s often these stories that spark an idea within Wade and sets his creative process in motion. This was exactly the case with “Loki’s Quarrel,” a Norse legend that struck a chord in MC Kitchen’s talented mixologist. In the story, the rabble-rouser Loki transforms into a salmon to hide from Thor. Therefore, Wade’s beer cocktail of the same name has salmon roe as a main ingredient. Travel up the eastern seaboard to the big apple, where trendy bartenders are blending up brews with housemade syrups, spices, and fresh squeezed fruit juices. Beyond the traditional beer cocktail like the good old boilermaker and black and tan, many New York City bars are now serving up buzzed beer cocktails that include new and unique flavors and twists.

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Dos-Arita

INGREDIENTS 12 oz. Dos Equis Lager Especial 1/2 oz. 1800 Silver Tequila 1/4 oz. Triple Sec 2 oz. Sour Mix PREPARATION Combine tequila, triple sec and sour mix with ice in a mixing glass. Shake and pour over ice in a 16 oz. salt-rimmed glass. Garnish with a lime wedge. For frozen Dos-Arita, mix ingredients in a blender with ice.

ON A WHITE CLOUD

Beer cocktails served at the Belgian Beer Café.

INGREDIENTS

Half bottle of Hoegaarden White 1/4 oz. Monin Elderflower Syrup 12 Drops Angostura PREPARATION

Mix all ingredients except beer in shaker, poor over ice, add Hoegaarden. Garnish with an orange zest swirl.

BLACK GOLD INGREDIENTS

Half bottle of Leffe Brune 1/2 oz. Poire William Eau de Vie 1/4 oz. Monin Dark Cacao Liqueur 1/4 oz. Monin Caramel Syrup PREPARATION

Mix all ingredients except beer in shaker, pour over ice, add Leffe. Garnish with caramel on wooden stick.

RED LACE INGREDIENTS

Half bottle of Kriek Boon 3/4 oz. Tequila Resposado 1/2 oz. Monin Maple Spice Syrup PREPARATION

Mix all ingredients except beer in shaker, pour over ice, add Kriek Boon. Garnish with Maraschino cherry.

Just in time for Cinco de Mayo

“Beer cocktails are fast-growing in popularity,” said Gwendolyn Boyce, Brand Director for Dos Equis, HEINEKEN USA. “The Dos-Arita cocktail provides consumers with another twist on their Cinco celebrations.”

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Experience Come

the Flavor Tour

A Renewed Classic For Every Season

he ever-popular classic cocktail stirs up thoughts of simplicity. Imagine quick and easy ingredients combined together to create a masterpiece. Updating these cocktails with simple twists has become a quest for modern day bartenders. Opting for tastes that include fresh fruits like berries, herbal favorites like ginger and basil or exotic flavors like Yuzu will easily transform the classics into sophisticated and contemporary cocktails. Of course, mixing a classic cocktail authentically is a skill to be mastered but, not surprisingly, while following the latest trends, mixing with a modern spin is common ground for the hottest bars and their mixologists. These days, high impact cocktails seem to follow the house-made ingredient trend with an emphasis on the fresh flavored farm to bar approach. When it comes to experimentation, re-inventing classic cocktails using the latest flavors is fun but can also be time consuming. Mixing up several different flavor combinations while using exotic ingredients can also get costly and difficult. The convenient answer to this problem is the use of purees in cocktails. Some purees that are made from fresh ingredients and then frozen can be used no matter what the season, allowing for delicious and distinctive cocktails all year long.

Side Bar

Celebrating 25 years of fresh flavors, The Perfect Purée of Napa Valley is touring the nation thanking their loyal users and fans by showcasing their lineup of 40 flavors of purees, concentrates and blends for kitchen and bar use.

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Thyme for Bourbon By Manny Hinojosa INGREDIENTS

2 oz. Bourbon 2 oz. The Perfect Purée Thyme & Citrus blend 1/2 oz. simple syrup Ginger ale Lemon wedge for garnish PREPARATION

In a mixing glass add Bourbon, Thyme & Citrus and simple syrup. Add ice and shake vigorously. Strain into a tall glass, top with ginger ale. Garnish with lemon wedge and serve.

“We are excited to celebrate our 25th anniversary with long-time supporters,” says Tracy Hayward, Founder of The Perfect Purée of Napa Valley. “The Experience Flavor Tour is about giving back to the industry, inviting them to experience our flavors and to enjoy an evening with us.”

Taking this concept a step further, puree products like the Beverage Artistry line from The Perfect Purée of Napa Valley prepare combinations of flavors that are perfect for mixing cocktails. Just adding one of their products to the traditional ingredients found in a classic cocktail will transform the drink right into contemporary times. And all this year The Perfect Purée is out to prove it by setting up a have it your way bar in select hot spots across the country and inviting industry influencers to mix up an original twist on the classic cocktail spec. Cocktails like the Tom Collins, Martini, Daisy and Fizz are just a few of the classics that will serve as mixing foundations for Master Mixologist Manny Hinojosa. He will be putting a modern spin on these classics, conveniently, by adding one or two complimentary ingredients found in The Perfect Purée line of products. Interestingly, the tour will last all year long showcasing classic cocktails typically enjoyed during each of the four seasons. And although The Perfect Purée products are season-less, allowing for any popular fruit, vegetable or herbal flavor to be used regardless of the time of year, participants of the have it your way bar will get a taste for all seasons.

To RSVP for an event near you, to view a schedule of dates and times, and for more information please visit chilledmagazine.com/perfectpuree.

Blackberry Botanical By H. Joseph Ehrmann

INGREDIENTS

1 1/2 oz. Square One Botanical Spirit 1 oz. The Perfect Purée Blackberry puree 1/2 oz. lemon juice 1/2 oz. orgeat syrup 2 sage leaves 2 oz. soda water PREPARATION

Place sage leaves into a pint glass. Add all other ingredients and fill with ice. Shake vigorously for 10 seconds. Strain and pour into a glass over fresh ice. Top with soda and serve.

Visit chilledmagazine.com/perfectpuree for additional details.

Smokey Martini By Manny Hinojosa INGREDIENTS

CHECK OUT THE CITIES READY TO EXPERIENCE THE FLAVOR TOUR PHILADELPHIA MIAMI LOS ANGELES SAN FRANCISCO

CHICAGO SALT LAKE CITY SEATTLE HOUSTON

1 1/2 oz. Light rum 1 oz. Elderflower liqueur 1 oz. The Perfect Purée Chipotle Sour 1 oz. pineapple juice Lime for garnish PREPARATION

Combine all ingredients into a mixing glass. Add ice and shake vigorously. Serve up in a chilled martini glass. Garnish with a lime squeeze and serve.

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CHEFâ&#x20AC;&#x2122;S CHOICE DINNER AT THIS YEARS SUNDANCE FILM FESTIVAL WAS HOSTED BY MORNING STAR FARMS. THE EVENT CALLED CHEFDANCE GAVE FILM LOVERS GREAT FOOD ACCOMPANIED BY SHOW STOPPING COCKTAILS, CREATED BY SNAKE OIL COCKTAIL COMPANY.

SKIPPED BEETS INGREDIENTS 1 1/2 oz. Tanqueray Gin 1 1/4 oz. Beet Water 3/4 oz. Lemon Juice 1 oz. Black Pepper Simple Syrup 6 Pieces of Spearmint Striped Beet PREPARATION Add all liquids to a mixing glass. Add spearmint. Shake hard and strain into an ice filled old-fashioned glass. Garnish with a sliced striped beet and a spearmint sprig.

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BLACKLISTER INGREDIENTS 1 1/2 oz. Ron Zacapa Rum 1 1/4 oz. Black Rice/ toasted almond horchata with cinnamon 1/4 oz. Lime Juice Toasted coconut shavings PREPARATION Add all liquids to an old fashioned glass with ice. Stir. Garnish with some shaved toasted coconut floated on top.

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PANORAMA PALOMA INGREDIENTS 1 1/2 oz. Don Julio Tequila 3 Stems Cilantro 1/4 oz. Lime Juice 2 oz. Grapefruit soda with natural sugar Ground Black Sea Salt PREPARATION Muddle cilantro in a mixing glass. Add tequila and lime juice. Shake with ice and pour into an old fashioned glass rimmed with black salt. Garnish with a cilantro stem.

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GIMLET, TAKE ONE INGREDIENTS 1 1/2 oz. Ketel One Vodka 1 oz. Pressed Celery Juice 1/2 oz. Lime Juice 1/2 oz. Sassafras Simple Syrup Baby Radish PREPARATION Add all liquids to an old fashioned glass with ice. Stir. Garnish with a baby radish.

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SPOTLIGHT

HOT SPOT

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Sports Fans Get Elite at the

40/40 Club

you’re a sports enthusiast, there is no more apt location to dine and absorb a game than the 40/40 Club. Since its redesign spearheaded by celebrity owner Jay Z, it has become a sleeker, more elevated experience for die-hard sports fans to drink and regale in style. The opposite of a dive bar, the 40/40 Club’s impressive 800 person capacity allows for large groups and intimate pairings to gather comfortably. There are so many well-placed, hightech screens that games are visible from every seat in the house – whether one is in the stadium-style dining area, the bar, or in the private rooms. The menu offers elevated bar foods like baked wings and sliders with pickle garnish, and more ample entrees like grilled tequila chicken breast. But late at night, it’s the music, bottle service and cocktails that take center stage.

Bottle service and specialty martinis are some of the 40/40 Club’s most popular requests. The bar also features brands for which Jay Z is ambassador and particularly well known. These include D’ussé cognac and the champagne, Armand de Brignac, also known as Ace of Spades. The D’ussé has been introduced to many a customer that was previously unfamiliar with cognac through cocktails like the Dime a Dub. Some patrons have been so enticed by cocktails utilizing D’usse that it inspired them to try it straight. As for sweet drinks, the martini list is extensive and has creamy choices like the Mudslide Martini, or fruity options like the Grape Sex, containing Stoli vodka, Chambord, peach schnapps, and pineapple.

By Ariana Fekett. Photos courtesy S. Bukley.

share drinks, with no need for pay per view. During commercials, music winds its way between the action so visitors can relax, and enjoy conversation. The 40/40 Club is used to catering to highend clientele. It has attracted many notable celebrities, such as Carmelo Anthony and Rihanna, who held her official album release party for “Unapologetic” at Manhattan’s 40/40 Club. On her down time, Rihanna has been a return guest, frequenting the private rooms with her friends and catching a game, or ordering the wings to go when she’s in New York. Jay Z himself visits about 3 times a week, according to his staff. This attracts his friends from Roc Nation, who know they can expect treatment that is respectful of privacy, unstuffy, and personal. The flexible capabilities of the 40/40 Club transcend that of any local sports bar. Both men and women are attracted to the atmosphere, which hosts relaxed evening dinners and maintains an upscale air. For luxurious parties, the private rooms are the way to go. And in the transition from day to night, guests can expect weekends to go from football to night haunt, filled with popping music, excitable partygoers, and sex appeal.

Jay Z brings his personal passion and enthusiasm for sports to his customers. He has laid out an impressive sports memorabilia collection on premises, including signed jerseys from the 40/40 club, as well as other gems such as autographed gloves from the Ali vs. Frazier fight of 1974. For those obsessed with March Madness, the club does it right, featuring screens that can split into 16 views so not a game or moment is missed. Boxing matches are also shown at the club so fans can come together to enjoy the rounds and

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MIX IT UP

LAST CALL

Liquid Library POPCORN! OVER 100 SWEET AND SAVORY RECIPES By Carol Beckerman

Offering a range of sweet and savory gourmet recipes for popcorn as a snack, with recipes like Whisky Chocolate Popcorn Balls or Scarborough Fair Popcorn, inspired by Simon & Garfunkel, composed of parsley, sage, rosemary and thyme. Popcorn is a good for you treat and a healthy alternative to beer nuts.

VODKA DISTILLED: THE MODERN MIXOLOGIST ON VODKA AND VODKA COCKTAILS By Tony Abou-Ganim

Sure to become the go-to resource on vodka and vodka cocktails, Vodka Distilled profiles sixty of the world’s diverse vodkas, breaks down the history and production of the spirit and features a collection of classic and contemporary cocktail recipes selected, adapted or created by AbouGanim, famed pioneer of the craft cocktail resurgence.

D’LISH DEVILED EGGS By Kathy Casey

Get crackin’ with America’s favorite appetizer. Deviled eggs get a modern makeover with 50 recipes, ranging from classic to exotic, with sophisticated twists like Dirty Martini Deviled Eggs. Whatever the event, there’s a perfect deviled egg to go along with it. As Casey says, “Showing up at a party with a batch of deviled eggs will always get you invited back.”

THE AUDACITY OF HOPS By Tom Acitelli

There are now more than 2,000 craft breweries in the U.S., changing the beer industry and upending the beer giants that once seemed untouchable. Charting the birth and growth of craft beer, Acitelli offers an epic, story-driven account of one of the most inspiring and surprising grassroots movements.

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