Chilled Magazine - Volume 6 Issue 4 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

CIDER Season!

DRINK Atlantic City MALIBU & Maroon 5 Bringing Back

‘70

Comforting

n a V

p m u p r de

COCKTAILS Cranberry COCKTAILS

! s e l u R Sexy.Unique.Real.

with The Perfect Purée Volume 6 - Issue 4 U.S. & Canada $4.99

DISPLAY UNTIL FEBRUARY, 2014

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.

MIXED UP OR STRAIGHT & BOLD

fLAvORS

THAT STAND ON

TH EI R OWN

va n g o g h vo d k a .c o m

CONTENTS

VOLUME 6 - ISSUE 4

features

Sexy, Unique, Real

What Does it Mean?

Cranberry Cocktails

Lisa Vanderpump & SUR

Edible Cocktails

Recipes

Meet the Cast

Suds for the Season

Fremont, Las Vegas

Vanderpump Rules

Drinking Buddies

Know When to Say When

Drink Atlantic City No Gamble Here

The Perfect Purée of Napa Valley The Experience Flavor Tour

Bringing ‘70 Back

Retro Cocktails Are In

CHILLED MAGAZINE

Fruity Beer

Hot Spot

THE DRINKING MAN DRINKS RESPONSIBLY.

DEWARS.COM

CONTENTS

VOLUME 6 - ISSUE 4

departments

VOLUME 6 - ISSUE 4

EDITOR IN CHIEF Gina Farrell

MANAGING EDITOR Anthony Graziano

Editor’s note

EXECUTIVE EDITOR Vicki Cruz

12 A Message From Christina Maffei

PUBLISHER Jeff Greif

Bottoms up 14 16 18

ASSOCIATE PUBLISHER Thom Meintel

Cool Products Stuff you need to know about Cool bottles – Nice Package How to – Mix With Apple Cider

ADVERTISING COORDINATOR Amanda Rodriguez ADVERTISING ASSISTANTS Chris Aviles

The locals

22 Bartender Submission Joseph O’Connor 24 Ardbeg Competition Winner Summer Sunday Cocktail 26 Competition Winner Jeff Bell for Diageo 28 Bartender Profile Kevin O’Brien 30 Promotion Profile Malibu and Maroon 5 32 Brand Master Profile David Cid 34 Competition Profile Symrise - Vodkaland 36 Brewery Profile Fireman’s Brew 38 Distributor Profile Louis Glunz Beer, Inc. 40 Brand Ambassador Claire Smith 46 Spirited Band Mumford and Sons 48 Spirited Business Miami Cocktail Company 50 Spirited Stay Hotel California Tequila 52 Spirited Artist Saved Wines

Advanced Mixology

56 Drink In History – Hot Toddy 58 Food Know How – Pumpkin Please 60 The Buzz – Exclusive Liquor Labels 62 Tools of the Trade – The Vitamix 64 Flavors – Maple Syrup 66 Tricks of the Trade – Flair

Mix it up

20 Behind the Limited Edition Cognac Bar 42 Favorite Recipes – Scorpion Mezcal 44 Celebrity Cocktails 54 Healthy Cocktails – Suja 68 Shaking & Stirring – Launches 96 Last Call – Chillin’ With Toby Keith

ART DEPARTMENT Daniel Batlle Hali Danielson Jackson Ryan

EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Lynda Calimano, Anthony Caporale, Bryen Dunn, Mike Gerrard, Ariana Fekett, Megan Eileen McDonough CONTRIBUTORS Natalie Bovis, Paul Artrip, Richard Fri, Claire Smith, Christina Maffei, Barbara Sweetman, Nolan Kennedy, Jordan Layne Howard, travelsquire.com PHOTOGRAPHERS Sara Jordan Daniel Restrepo Cherie Rice Tommy Vassiliou Jason Norden Mario Pascual Nombela Cole Simon Nico Ricoy Images: Shutterstock.com Cover Image: Neil Nakahara Frizzycube Photography

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 4 Copyright ©2013 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademark owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

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THE SECRET TO BELVEDERE’S SUCCESS STARTS WITH RYE, WATER, CHARACTER.

A N I N T E R N AT I O N A L LY A C C L A I M E D P O R T F O L I O.

BORN FROM 600 YEARS OF POLISH VODKA MAKING TRADITION

EDITOR’S NOTE

VOLUME 6 - ISSUE 4

When I think of the theme in this issue of Chilled, comforting cocktails, I think back to the chilly days of autumn on the East Coast where I grew up. I have memories of my Uncle having his specialty Hot Buttered Rums waiting for us when we came in from a walk in the crisp autumn air. I think of warm port wine cocktails, gluhwein and mulled ciders, and Mom’s hot cocoa that always got a little extra ‘love’ in addition to the marshmallows. But there is so much more that can be done to spice up the traditional thoughts of what we consider as ‘comforting.’ This issue is full of new ways to incorporate unique ingredients into traditional recipes, which incidentally, is where my Liquid Artistry comes in. Ingredients such as homemade syrups or shrubs, homemade bitters, and some unpredictable ingredients added to traditionally predictable recipes comfort my soul and warm my heart.

Photo by Tiffany King

GUEST EDITOR CHRISTINA MAFFEI

Christina Maffei is an award winning Mixologist that has created her signature ‘Liquid Artistry’ by combining the ideas of a bar chef and ingredients of a cocktail kitchen along with adding market fresh ingredients and homemade components such as infusions, syrups, shrubs, bitters, fresh juices and purees along with creative and unusual garnishes. Maffei is best known for winning the title of ‘World’s Best Mai Tai’ at the Bacardi World Mai Tai Competition in Kona, HI in 2011 and currently holds the position of Director of Restaurants and Bars for Hilton Hawaiian Village in Waikiki, Hawaii.

ei Christina Maff

CHILLED MAGAZINE

BABLE, Y O PRpossible, not quite ES . . IM Im

Beyond all rational calculation, HENDRICK’S GIN, with its odd infusions of Rose and Cucumber, is curiously and subversively marvelous. ®

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT FLASK BANGLE By Cynthia Rowley

Every self-respecting drinker must have a flask. These boozy bangles are perfect for all those ladies out there tired of carrying around those large clunky, manly flasks. Not only are these flasks fashionable, they are imbiber-functional and beautifully crafted in gold and silver. Cynthiarowley.com.

BEERHUGZ

Stylish and ergonomic beer bottle and can holders with a unique design. The inside is lined with foam to keep the beer cold and hands comfortable while the sturdy base not only prevents your beer from spilling it acts as a coaster so your table or home dĂŠcor is safe from condensation rings. Thegrommet.com.

WINEPOD

Created by a group of leading winemakers, the WinePod is the worldâ&#x20AC;&#x2122;s first personal winery allowing wine consumers to make wine at home in a sleek, all-in-one unit. With easy to use software plus guidance by professional winemakers along with premium quality grapes and a networked winemaking community, the WinePod is leading a new era in winemaking. Winepod.com.

PUREFIZZ SODA MAKER

Simple and portable, make fresh flavored seltzers and sodas anywhere, anytime. The Purefizz Soda Maker is lightweight and great for parties and bartenders on the go. Shopmastrad.com.

CHILLED MAGAZINE

BOTTOMS UP!

COOL BOTTLES

NICE PACKAGE 123 ORGANIC EXTRA AÑEJO (DIABLITO)

With a very limited release of a total of 1000 bottles packaged in individual wooden boxes, 123 Organic Extra Añejo is devilish to the last drop. The Diablito or little devil on the label signifies the pursuit of perfection with “the devil in the details.” Diablito is an exceptional expression made at the highest elevation of Jalisco’s Amatitan region producing complex flavored tequila.

VINTAGE JURA SINGLE-MALT SCOTCH

This uniquely crafted 1977 vintage takes its name from the Gaelic word for the Yew tree. Translated as ‘Juar’ the Yew tree has long been associated with immortality, regeneration and believed to be access to the otherworld. The solid oak box is hand crafted by Scottish based cabinet maker, John Galvin. There are only 52 bottles of this carefully aged, rare Scotch in a limited edition style being released in the U.S. market.

NUMANTHIA FIVE-LITER COLLECTOR’S EDITION

Almost seven times larger than a standard wine bottle and housed in a handcrafted wooden box designed by French artist Zoe Ouvrier, known for her expressive, engraved tree-inspired artwork. Only 134 produced, the large bottle is filled with Numanthia-Numanthia, a powerful and precise wine that, due to its characteristic intensity, will give serious collectors the opportunity to cellar it in an ideal and rare condition.

CHILLED MAGAZINE

BOTTOMS UP!

HOW TO

HOW TO MIX WITH APPLE CIDER By Vicki Cruz

AUTUMN IS THE PERFECT TIME TO EXPLORE APPLE CIDER. APPLE ORCHARDS ARE IN FULL BLOOM IN THE FALL, AND MANY ORCHARDS HAVE BOTTLED CIDER YOU CAN PURCHASE AND ENJOY AT HOME. APPLE CIDER PRODUCTION IS NOTHING NEW AND DATES BACK TO COLONIAL TIMES, BUT WITH THE FARM TO TABLE TREND, CIDER IS CERTAINLY MAKING A COMEBACK. MANY COMPANIES HAVE JUMPED ON THIS TREND AND NOW PRODUCE GREAT TASTING HARD CIDER FOR PURCHASE. YOU CAN DRINK THIS AMAZING FALL LIBATION STRAIGHT, OR DO WHAT SOME INVENTIVE BAR CHEFS ARE DOING AND USE IT AS A MIXER.

olan Kennedy, Head Mixologist at Harding’s, located in Manhattan’s vibrant Flatiron District, has been doing just that. Kennedy explains, “I’m really glad to feature an apple cider cocktail at Harding’s. There are so many great smells and tastes that go with the fall season, especially dark fruit and spices—apple cider contains both.” Mixing with apple cider adds a twist to any fall favorite. Here are some of Nolan’s tips and tricks to mix with this autumn staple.

Step 1

Step 2

Choose Your Cider According to Kennedy, “You can pick up apple cider at the market or make it from scratch at home (which is generally less sweet).” It’s fairly simple, yet time consuming, to make your own cider. It involves a lot of boiling, simmering, mashing and straining. If you do not have the time, making your purchase at a local farmer’s market or orchard is a great idea. Many health food stores also carry organic apple cider.

Choose Your Spirit What pairs well with cider? Kennedy uses whiskey in his Harding’s cocktail “The East Side Fighter.” However, other spirits will work well, it depends on your personal taste. Kennedy explains, “ If you’re using bourbon, your drink is going to be sweeter compared to a drink made with a high-rye whiskey, scotch, or corn whiskey, as these spirits’ grain flavors will pull through a little better.”

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Step 3 Choose Your Spice Nolan Kennedy prepares a cinnamon-sugar syrup to sweeten his cocktail (see recipe). He simply mixes equal parts sugar and water in a saucepan, and then adds cinnamon to taste. Kennedy states, “Using a cinnamon stick is best but ground cinnamon works as well. I recommend a 1-to-4 cinnamonsugar ratio.” What else can be used to flavor your cocktail? “An extra drizzle of maple syrup will also add some serious fall flavor. Occasionally I’ll add various spices like nutmeg, thyme, vanilla, bitters, etc,” says Kennedy.

Photo by Nick Vorderman

NOLAN KENNEDY, HEAD MIXOLOGIST, HARDING’S

Growing up, Nolan was always behind the bar serving at family parties and benefits for friends. His grandfather, father, and uncles all bartended at local watering holes, and showed Nolan the ropes early on. When he turned seventeen, he took his first paid bar job at The Springfield Inn in Sea Isle City, New Jersey. Nolan moved to NYC in the fall of 2011 after college graduation and was looking for more of a cocktail culture, and soon thereafter began working at Nolita hotspot, ACME. It was at ACME that Nolan became well versed in the city’s growing cocktail scene and began flexing his creativity in fine dining and mixology. Nolan joined Harding’s in December of 2012, and today serves as the restaurant’s head mixologist.

THE EAST SIDE FIGHTER

Courtesy of Nolan Kennedy, Head Mixologist, Harding’s “This cocktail pays tribute to a hot-batched alcoholic punch I’ve been known to make for friends and family during the fall and winter when one can use a little help getting warm. It’s definitely a celebratory cocktail that’s meant to be shared with friends,” says Nolan. INGREDIENTS

PREPARATION

2 oz. Whiskey* 1 oz. Apple cider 1/4 oz. Pinot Noir (or red wine of choice)* Cinnamon-sugar syrup** Dash maple syrup Dash apple bitters

Shake all ingredients except the wine and strain over one rock in a rocks glass. Per glass, float 1-2 bar spoons of wine on top of rock. *In house we use Mellow Corn 4-year bonded whiskey and Ventana Pinot Noir (2011, CA).

**CINNAMON-SUGAR SYRUP

TIPS

INGREDIENTS

PREPARATION

1 Part Water 1 Part Sugar 1/4 Part Ground Cinnamon or Cinnamon Stick To make a large batch (serves 6-8 people) use 2 cups of water, 2 cups of sugar, and 1/2 cup of ground cinnamon.

Blend ingredients in saucepan on low heat until it makes a syrup.

You can also add wine to your cocktail for more added flavor. “Float a little Pinot Noir on top for a fruity compliment to the apple and spice of the whiskey drink,” Kennedy suggests.

JOHNNY APPLESEED

“If you’re making a large batch, stir all of the ingredients together in a large saucepan and then pour over ice. A little heat may be necessary to better blend the syrups with the other ingredients,” stresses Kennedy.

Feel free to get creative. The wine float on top can also vary, depending on taste—for instance, a cabernet or merlot will make for an even “darker” drinking experience,” says Kennedy.

Courtesy of Nate Howell, Bar Manager at Cusp Dining & Drinks, San Diego

On the west coast Nate Howell serves up cider cocktails. “Apple cider is the quintessential fall ingredient, and very nostalgic. It immediately connects people to their childhood memories about this time of year,” says Nate. INGREDIENTS

8 oz. Cinnamon infused white rum 4 oz. Housemade ginger syrup 4 oz. Fresh lemon juice Sparkling cider Apple slices Cinnamon sticks PREPARATION

Build rum, ginger syrup and lemon juice in a carafe. Add pellet ice and top with sparkling apple cider. Stir with a bar spoon and garnish with four cinnamon sticks and apple slices. CHILLEDMAGAZINE.COM

MIX IT UP

BEHIND THE BAR

Behind the Limited Edition

Cognac Bar

LOUIS XIII RARE CASK

Only the second distinctive barrel to be discovered in the venerable Cognac’s nearly 140-year history, Louis XIII Rare Cask 42,6 reflects the complex unpredictability of nature as well as the contributions of four generations of gifted cellar masters. The exceptional tierçon contained only enough cognac to produce 738 decanters of Rare Cask 42,6 which is being distributed to a select list of establishments around the world. Priced at approximately $22,000.

CAMUS COGNAC

In honor of five generations of cognac blending mastery and 150 years of artistic craftsmanship, Camus (pronounced “Kah-moo”) releases the Cuvée 5.150 from the “Masterpiece Collection.” Homage to heritage and innovation, the Cuvée is available in a limited edition, numbered, and an eye-catching Baccarat crystal decanter with a suggested retail price of $13,500.

HENNESSY PARADIS IMPÉRIAL

Blending centuries of heritage with exquisite refinement, the release of Hennessy Paradis Impérial celebrates a 200-year old story of tradition and elegance. Paradis Impérial is the blend of more than 100 of the finest eaux-de-vie from the 19th and 20th centuries. Each individually numbered decanter is made of crystalline glass with an 18-carat gold and silver collar and crystal cabochon top showcasing the iconic Hennessy shape. Retailing for $2500 a bottle.

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THE LOCALS

BARTENDER SUBMISSION

Joseph O’Connor Red Lantern, Boston A decade long bartending career has led Joseph O’Connor to his current position at the Red Lantern, an Asian Restaurant and Lounge that is unmatched in the Boston bar scene right now. As part of Big Night Entertainment Group, the space is designed by award-winning designer Peter Niemitz, of the famed Shrine at the MGM Grand at Foxwoods. Working behind a bar that creates a mythical, sensual Asian experience, Joseph mixes drinks using ingredients like Thai basil, passion fruit, and other exotic elements. His latest favorite is Pavan, a great new liqueur made from Muscat grapes and orange blossoms. Beyond mixing up original cocktails, he says, “I just try to make great drinks, quickly and efficiently.”

Photo Credit Eric Levin

Joseph’s favorite part about working behind the bar is the people. “Just being able to talk to so many different people every day. It’s a fun position that provides some amazing people watching.”

Pineapple Mai Tai INGREDIENTS

1 1/2 oz. Bacardi 8 1/2 oz. Orange Curaçao 1/2 oz. Pineapple Juice 1/2 oz. Lime Agave 1/2 oz. Orgeat 3/4 oz. Myer’s Dark PREPARATION

Carve out pineapple. Mix ingredients, pour on Myer’s float, drop dry ice pellets on float. Garnish with an orange, cherry, lime flag.

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THE LOCALS

COMPETITION WINNER

BALANCED

Cocktail Comp etition Winner! CONGRATULATIONS CHRIS ELFORD FROM RICHMOND, VIRGINIA, CREATOR OF THE WINNING SUMMER SUNDAY COCKTAIL, A PERFECTLY BALANCED MIX OF ARDBEG 10 YEAR OLD SCOTCH WHISKY AND 10 CANE RUM WITH THE FRESH TASTES OF GINGER, HONEY, LIME AND PASSION FRUIT. FOR CREATING THE WINNING COCKTAIL, CHRIS IS NOW ON HIS WAY TO THE ARDBEG DISTILLERY IN SCOTLAND!

WINNING COCKTAIL

Summer Sunday Cocktail CHRIS ELFORD RICHMOND, VIRGINIA

The Summer Sunday cocktail is a terrifically light and flavorful cocktail that brings out the peety, smoke-filled flavor of Ardbeg and enhances the nuances of this no-need to mix with Scotch. The ingredients including ginger syrup and ginger beer, along with the sweet honey and passion fruit flavors, right down to the cucumber garnish all come together in an impressive and delicious way. You must give this winning cocktail a mix.

CHILLED MAGAZINE

T MUS

MIX

INGREDIENTS

1 oz. Ardbeg 10 Year Scotch Whisky 1 oz. 10 Cane Rum 1 oz. Spicy Ginger Beer 1/4 oz. Fresh Ginger Syrup (1:1 Ginger Juice, White Sugar) 3/4 oz. Fresh Lime Juice 1/2 oz. Passion Fruit 1/2 oz. Honey Syrup (1:1 Clover Honey, Water)

PREPARATION

Combine all ingredients in a mixing tin, except ginger beer and shake vigorously. Double strain over ice in a chilled Collins glass and top with ginger beer. Garnish with a cucumber wheel.

THE LOCALS

COMPETITION WINNER

JefBellf

Diageo U.S.Bartender of the Year By Christopher Osburn. Photos Courtesy Jason Rodgers and Getty Images

fter a tie in the finals of the USBG and Diageo Bartender of the Year competition, Jeff Bell of PDT in New York defeated Julio Cabrera of Miami in a live Shake Off. After having only seven minutes to prepare, Bell’s “Refined Rapscallion” won him the title of 2013 U.S. Bartender of the year. Bell doesn’t take this honor lightly. “There was an amazing group of talent and an esteemed panel of judges involved, I still smile when I think about the moment that I won.” He was also proud to be able to represent the United States in the Global Final. “Unfortunately, I didn’t win the global title, but did take home wins in both the Regional Competition for North America/Rest of the World and the Cocktails Against the Clock Challenge.” The Shake Off was an unprecedented end to the Bartender of the Year competition. “I was a bit confused when I found out there was a tie between myself and Julio Cabrera but when I found out what we had to do for the tie-breaking challenge, I was nervously confident.” Bell created his cocktail the “Refined Rapscallion” on the fly to win the tie-breaker. “It’s a cocktail that I’d never actually tried out before, but something that I always thought would be delicious.” They were given thirty minutes to prepare. “I was confident about it after tweaking it two times. I hadn’t served a flip throughout the entire competition, so I thought it would be smart to add a dessert-like drink to cap the night and competition.”

Jeff with luminaries after winning the live Shake Off. From L to R, Steve Olson, USBG National President Dave Nepove, Julie Reiner, Jeff Bell, Jim Meehan, Tony Abou-Ganim and 2012 Bartender of the Year Ricky Gomez.

One of the new challenges at this year’s Global Final event was Cocktails Against the Clock. “It’s essentially a speed challenge with the emphasis on the quality of the cocktails. There is no bonus for finishing the fastest, only a penalty if you go over the allotted time. I think this challenge exemplifies the American style of bartending because our country demands the highest quality products in the shortest amount of time possible. To be a great bartender here, one must be able to perform at this level. This was the most important challenge for me to win.”

Refined Rapscallion INGREDIENTS

1 oz. Johnnie Walker Blue Label 1/2 oz. Spanish Sherry 1/2 Egg Nutmeg for garnish PREPARATION

Combine Johnnie Walker Blue Label, Spanish Sherry and an egg into a cocktail shaker filled with ice and shake vigorously. Fine strain into a chilled Martini glass. Garnish with a dash of nutmeg.

CHILLED MAGAZINE

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.

THE LOCALS

BARTENDER PROFILE

Kevin O’ Brien Morrison’s // Plainview, New York

The Mixology Equivalent of a Hero By Nicole DiGiose

After recovering from his lung transplant in 2007, Kevin O’Brien had no intention of returning to bartending. It wasn’t that living with cystic fibrosis, a life-threatening disease that causes thick, sticky mucus to build up in the lungs and digestive tract, held him down, he was just focused on succeeding in radio broadcasting. After all, he had his BA in Mass Communications and back then, bartending was just a side job. It wasn’t until 2010 when O’Brien got back behind the bar, after his cousin, a manager at Kodiak’s Restaurant and Bar in Farmingdale, New York, was in need of an experienced bartender. “He got me a spot there and I realized how little I knew and began learning more about mixology, craft beer, and hospitality,” O’Brien said. “After a year at Kodiak’s I decided to stop working in radio and commit to learning more about the bar business.” According to O’Brien, living with cystic fibrosis makes what he wants to do all the more special. Before his surgery in 2007, he would go to work as a bartender with his oxygen tank even when his lung function was plummeting below 10%. “I’ve always been challenged by cystic fibrosis, so to me it’s just life, whereas if someone hears what I’ve gone through, they’re amazed by it,” O’Brien said, adding that having a positive outlook and being surrounded by people who support him personally and professionally is a great help. Cystic fibrosis doesn’t affect O’Brien’s job to the point where he needs special treatment, but he said he has to be careful to avoid people who are sick as he’s at a greater risk for infection due to his depleted immune system. “It’s nothing I really think about though,” he said of being extra careful out in public. “I go to work like everyone else and when I get behind the bar I’m of the opinion that there’s nothing anybody can do that I can’t do better.”

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To O’Brien, the most satisfying part of bartending is creating a drink and having the guest absolutely love it. “It’s the mixology equivalent of scoring a touchdown or hitting a home run,” he said. One day, O’Brien would like to open his own bar. He envisions it as a sports themed craft beer bar featuring “old-school ball players,” with a very educated staff along and a widespread whiskey collection on display. “I think owning a successful bar is the ultimate goal in this industry and when I do something I want to reach the top,” O’Brien said. With his positive and hardworking mindset, O’Brien knows he can reach his goal. “I think about my donor family every day and I owe it to them that I’m here, so that’s why I will accept nothing short of success and excellence in all that I do.” O’Brien currently bartends at The Nutty Irishman pub in Bayshore, New York, and uses his good fortune of health to speak and volunteer for Long Island’s Cystic Fibrosis Foundation. At their Long Island’s Finest event last fall, O’Brien shook up his own specialty cocktail called The Red Carpet Martini. To get involved, visit www.cff.org/ chapters/longisland.

O’BRIEN’S FAVORITE RED CARPET MARTINI

Created for the CF Foundation Long Island’s Finest Event INGREDIENTS

1/2 oz. Pinnacle Cherry Vodka 1 1/2 oz. Pinnacle Chocolate Whipped Vodka Chocolate syrup 1/2 oz. Grenadine PREPARATION

Shake and strain ingredients into martini glass. Swirl chocolate syrup inside Martini glass. Speared chocolate covered cherries for garnish (dip cherries in chocolate syrup and spear).

THE LOCALS

COMPETITION

GET

MAROONED ON

MALIBU ISLAND

CHILLED MAGAZINE

PUTTING THE POWER IN THE HANDS OF THE FANS Photos courtesy of Malibu

Adam Levine

is the front man of one of the most popular bands in the world. Heâ&#x20AC;&#x2122;s also a judge on NBCâ&#x20AC;&#x2122;s hit reality singing competition, The Voice. He has one of the most recognizable singing voices on the planet and has even had a reoccurring acting role on the FX television show American Horror Story: Asylum. Levine and his Maroon 5 band mates wanted to find out which city was home to their biggest fan base and Malibu helped make it happen. Malibu, famous makers of Caribbean white rum made with natural coconut extract, partnered with the popular musical act for the Marooned on Malibu Island promotion. The rum maker asked fans to nominate their city for a special, custom Maroon 5 concert. Malibu consumers and Maroon 5 fans nominated their city by visiting www.MalibuIsland.com and created their own, personal Malibu Island.

After a city was nominated in the Marooned on Malibu Island competition, they joined other nominated cities before Malibu chose the winning city that was then added to Maroon 5’s current tour. After all the nominations were submitted, New York City was selected. The concert is invite-only and will be held on Saturday, November 16th. “Maroon 5 fans are among the most passionate and this summer was all about giving them what a great summer means to Malibu – great music, great cocktails and great company,” said Josh Hayes, Senior Brand Manager, Malibu. “We’re thrilled about this collaboration. Get ready because the fans have spoken and we’re headed to the Big Apple.” The event will include a performance from Maroon 5 as well as signature Malibu cocktails for all those in attendance. This promotion was the first of its kind for Maroon 5. They have never before paired with a major brand name to create such a unique and exclusive fan experience. On top of promoting the contest on social media, Malibu had a partnership with Shazam. Consumers and fans used the mobile music app to tag their favorite Maroon 5 song. When they did so, they opened up the mobile version of the contest website. Once there, they created their own island or gave a city support by joining their island. Another way fans got in on the action was by scanning Snap Tags that were located on Malibu displays and products. Get marooned with these signature cocktails served on the Marooned on Malibu Island tour. The Malibu Black Sunday Morning consists of Malibu Black, fresh orange, fresh lemon and simple syrup. The Malibu Red Loves Somebody is made with Malibu Red, orange juice, grenadine and orange zest. The last signature cocktail concoction is the Marooned on Malibu Island Cosmo. This drink consists of Malibu, Absolut Citron, lime juice and pomegranate juice.

Malibu

& Lemonade INGREDIENTS

1 Part Malibu 2 Parts Lemonade PREPARATION

Combine ingredients, garnish with lemon wedge. CHILLEDMAGAZINE.COM

THE LOCALS

BRAND MASTER PROFILE

DAVID CID BACARDI RUM By Christopher Osburn Photo courtesy D. Cid

CHILLED MAGAZINE

BRAND AMBASSADOR

IS A FAIRLY COMMON TITLE IN THE WORLD OF SPIRITS. THESE ARE THE HARDWORKING, DILIGENT PEOPLE WHO HAVE BEEN TASKED TO SPREAD THE WORD ON THEIR RESPECTIVE COMPANIES. A BRAND MASTER, HOWEVER, IS A MAJOR STEP ABOVE AMBASSADOR AND CARRIES MANY MORE RESPONSIBILITIES. DAVID CID IS A BRAND MASTER FOR BACARDI RUM. AS BRAND MASTER, HE SERVES AS A REPRESENTATIVE FOR BACARDI WHILE TRAINING UNDER THE SENIOR BRAND MASTER AND MASTER BLENDERS. “In essence, the role is multi-faceted, and involves everything from consulting on product innovation in the traditional and flavored rum category to assisting in sensory analysis,” says Cid. The most important part of his job, however, is the development of educational programs that are designed to bring the Bacardi story to life and provide insight into the rum making process. Cid says that he feels very honored to be chosen to represent Bacardi. “As much of a joy it is for me to be able to travel and spread my passion for rum and for Bacardi, there’s the other side of the equation. I have the attention of those responsible for the brand and company.” It’s Cid’s responsibility, and that of his team, to provide as much insight into the brand and category as they can. “As well as, provide feedback on how consumers and bartenders are feeling about our brand.” After a successful career across various roles in Hotel Management, Cid joined the Bacardi team. “I wasn’t told what brand it was for, but I figured it out. So I went for it.” After five months of interviews, he got the job in May of 2008. “Although the first year was challenging, since we were developing the role as we went along, we were a solid team and made it happen.” Cid believes that it takes more than one trait to be successful in the role of Brand Master. One of Cid’s mentors is William Ramos, Bacardi Senior Brand Master. “He always introduces himself as Willie from Bacardi, but once he starts talking about rum, you can’t help but feel his passion. I try to live that everyday: Stay humble and practice what you preach.”

“

I have to say gratitude stands out. It’s not just about gratitude for the job, it’s gratitude for the consumers, journalists, and bartenders that give us time from their busy lives and allow us to teach them about our brands.

”

What does Cid think the future holds for Bacardi? “As the leader of the Rum Category, and the world’s most awarded spirit, Bacardi Rum has the responsibility to continue elevating the Rum category to its rightful place amongst the other fine aged spirits consumers are currently enamored with. Be it through education, responsible marketing campaigns, or the launching of new rum products, I believe that Bacardi is on the right track towards achieving just that.” Not surprisingly, Cid enjoys a cocktail or two. His favorite drink is Bacardi Superior with water on the rocks. “It’s refreshing, crisp, and allows the subtle flavors of Superior to really come through. However, when it comes to the classics, I have to admit that there’s one cocktail that I’ve fallen in love with, The Hemingway.”

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THE LOCALS

COMPETITION WINNER

Adventures

Vodkaland

2013 The Results Are In

he first annual Symrise Cocktail Contest, Vodkaland, gave mixologists the opportunity to create the next trend in flavored vodka cocktails. Centered around three thematic categories, Candyland, Nature and Futuristic White, bartenders from all over the country submitted unique innovative vodka cocktails using these three platforms. Six finalists were chosen among all participants to compete at the House of Blues in Chicago. They were judged on multiple criteria including creativity, unique ingredients, presentation, taste and drinkability by an esteemed judging panel including Junior Merino and several industry experts. The 1st place was awarded to Mark Baldini from The Cruise Room in Denver, Colorado with the cocktail called Raz Beret. Baldini took home the coveted prize - $3000 worth of bartending equipment and supplies. The 2nd place went to Christopher James from The Ryland Inn, Whitehouse Station, New Jersey, winning $1000 with the Miltonâ&#x20AC;&#x2122;s Cup cocktail and the 3rd place winner was Mike Evian from Homemade in Narbeth, Pennsylvania, winning $500 with his Pink Bubble Bath Martini.

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Junior Merino

Creating Liquid Chef Inc. as a means of harnessing his talents and knowledge as a mixologist and bringing them to the public, Junior Merino is proclaimed as the founder of the fusion of the kitchen and the bar. He has revolutionized the mixology industry with his innovative concepts and unique philosophy.

Symrise Marketing and Consumer Insights team feel that bartenders are at the forefront of cocktail innovation, with a pulse on the trends in vodka and consumer preference. The goal of the Vodkaland Contest was to come away with several new exciting ideas and concepts that could be used as new vodka flavors.

Winning Recipe

Raz Beret INGREDIENTS

1 oz. Belvedere Vodka 1/2 oz. Aperol 1/2 oz. Raspberry Syrup 1/4 oz. Lemon Juice 1/4 oz. Thyme Simple Syrup 1/4 oz. Blood Orange Saccharum 4 Dashes Fee Brothers Fee Foam 3 Dashes Angostura Bitters PREPARATION

Combine ingredients and pour over one large ice cube, top with juniper berry soda and put a sprig of thyme on the ice cube. CHILLEDMAGAZINE.COM

THE LOCALS

BREWERY PROFILE

Fireman’s

w e r B

Quality, Integrity and Strength By Christopher Osburn. Photos courtesy Fireman’s Brewery.

your job consisted of fighting blazing fires for a living, you would probably work up a big thirst too. Rob Nowaczyk and Ed Walker are Los Angeles based Firefighters turned beer brewers. The idea to start a company began after a fairly unusual day for most, but completely normal for the pair. “A few years back, we were working on a brushfire up in the Glendale Mountains just north of Los Angeles,” says Nowaczyk. “My partner, Ed, and I were cleaning up hotspots along a hillside, and we had been up on the mountain for the entire day.” Not surprisingly, they were extremely thirsty. They didn’t have any water or Gatorade to drink and they were dreaming about ice cold beer to quench their thirst. “I then turned to Ed and said, ‘Why don’t we make our own?’ and the idea for Fireman’s Brew was born.” At the time, they had no idea that their chat would lead to one of the fastest growing craft beer brands in Southern California. “It’s been such an awesome experience to see something that was just a spark of an idea turn into something that’s been this successful, while giving us the opportunity to give back to the firefighter community.” Like many people, Nowaczyk had already brewed his own beer before the company was founded. “I had been a home brewer off and on through college and then when I first joined the Department, but it was more of a hobby than anything else.”

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After they thought up the idea for Fireman’s Brew, is when he really started getting back into home brewing in a more serious way. “For us it was still fun, working on new recipes, and having tasting parties with all of our friends. I knew I was onto something when people started asking for more and even offered to buy some.” Fireman’s Brew donates a portion of their proceeds to the National Fallen Firefighter’s Foundation. “The foundation is a non-profit organization that was founded by Congress to honor fallen firefighters and assist their families with medical, financial and even tuition scholarship aid.” Since it’s a non-profit, it relies solely on the donations of individuals and companies to fund all of its programs. “When we started Fireman’s Brew, giving back to the firefighter community was always one of our top priorities – and by donating a portion of our proceeds to the NFFF is one way that we’re able to do that.” While figuring out what kind of beer to brew, Nowaczyk and Walker looked to the traits that make up a great firefighter. “Since the beginning, we’ve always set out to make beer that conveys the things that people associate with Firefighters – Quality, Integrity and Strength – so each of our three handcrafted beers are made with only the finest of all-natural ingredients to deliver full flavored taste with easy drinking refreshment.”

These three beers are the Blonde, Brunette and Redhead. The Blonde is a Pilsner style Lager that Nowaczyk says is a perfect accompaniment for barbeque. The Brunette is a German Doublebock. “This is our signature beer that we’ve been lucky enough to pick up some awesome awards for,” says Nowaczyk. “Our Brunette delivers rich structure and bold flavors, with some chocolate/mocha accents - but is still very smooth to drink. At the beer festivals, we always run out of our Brunette first, because once you taste it, you always want more.” The Redhead is a red amber ale. “We’ve been working on refining its flavor profile over the past year, and are pretty proud of the way that it has come out. We brew this ale with a variety of hops, adding carmalized malts to give our Redhead its flavor-packed taste and deep copper color.” At first, Fireman’s Brew was only available in Southern California. Now, it’s also available in Arizona, Colorado and Illinois. “One cool place to find Fireman’s Brew in Los Angeles is the Andaz Hotel. Located in West Hollywood, the hotel has a super hip atmosphere and you can find our beer in their restaurants and in your room’s minibar.” Nowaczyk says that people always ask them if they are actually real firefighters. “At Fireman’s Brew we have six to eight firefighters at any given time working with the company in one capacity or another. If we’re not on shift, you can usually find us at the brewery, or loading up beer in our warehouse, or working at the beer festivals. For us, it’s a dream come true.” CHILLEDMAGAZINE.COM

THE LOCALS

DISTRIBUTOR PROFILE

By Christopher Osburn Photos Courtesy of Michael Kiser, GoodBeerHunting.com

THE AMBASSADORS OF BEER A

n impoverished immigrant travels to America in search of a better life and ends up building a future not just for himself, but for generations to come. “The story of our family business is the realization of the American Dream,” says Louis Glunz Beer, Inc. CFO Janet Bischoff. “In 1871, Louis Glunz I came to the U.S. via Ellis Island and was directed onto a train with fellow immigrants and friends Oscar Mayer and Theo Koch, who were heading to Chicago while Glunz got off in Cincinnati.” They had escaped the brutality of the Prussian army during the Franco Prussian War by first fleeing to Holland. “They came with minimal luggage and the clothes on their backs—and Louis I had his meager belongings stolen during his first night in Cincinnati.” He was kicked out of the boarding house, but with the help of the local police department and encouragement from his friends in Chicago, Glunz got a train ticket to the Windy City. In Chicago, Glunz found work as a delivery man for a local brewery. The Great Chicago Fire swept through the city in 1871, creating massive damage and loss of life. “Schlitz Brewing Company of Milwaukee was one of the first companies to send aid, in the form of drinking water and, of course, beer.” Glunz continued to work for the local brewery, learning everything he could about the beer business.

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made, what it paired well with, and why the consumer should buy it.” They decided to hire and train their own part time employees on all aspects of their brands then use them for tastings all around their distribution areas. “The added value of knowledgeable employees sells more beer and inevitably puts more profits in the retailers and our pockets.”

In 1888, Glunz acquired a loan from his former employer Charles Wacker and set up a wine, beer and spirits shop on Wells and Division Streets in Chicago. “He contacted Shlitz directly and convinced the company to entrust him with the task of bringing the beer to market in Chicago. The company obliged, and Louis I began bottling the beer in his shop, joining the ranks of fellow trendsetters abandoning the old-style, tavernfilled growlers in place of individual bottles, and thus selling sanitary and conveniently packaged beer to the people of Chicago.” The business has stayed in the family ever since and has grown into one of the biggest beer distributors in the country. Louis Glunz Beer, Inc. was named the distributor of the year in 2012 by Beverage World magazine. Bischoff says that many noteworthy accomplishments led to this high honor. She points out that the company has seen double digit growth over the last five years while the rest of the beer industry has seen little to no growth. Bischoff understands that the company’s employees are their greatest asset and they are shown appreciation whenever possible. “We give them leave of absence when they are sick or have a loved one that needs care. Their jobs are always waiting for them when they return.” They give away turkeys at Thanksgiving and have a large holiday party for the employees each year. “We send limo’s, buses, and trolley’s to pick up and deliver everyone safely to and from the party. We also give our employees a case of beer on each holiday.” Recently, they started a tasting company called the Ambassadors of Beer. “This happened out of necessity because the companies we would hire had little to no knowledge of our extensive portfolio and they ended up just giving product away without talking about the complexities of the brands, where it was

One major reason for the company’s success is the great pride taken in the breweries and brands represented. “We understand that our focus on customer service is not the norm for beer distributors but who can deny our success is working? We are proud to be the little guy in the number three beer market in the country. In Chicago, we’re in the sweet spot of the beer industry and we have no place to go but up.”

Louiz Inc.

REPRESENTING

DISTILLERIES MIXER

WATERS

SODAS

PROJECTED CANS/BOTTLES SOLD FOR 2013

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Infograph Courtesy of Louis Glunz Beer, Inc.

From Left: Janet Glunz Bischoff, Jack Glunz (father and owner), Jennifer Glunz Faulk, Jane Glunz Delaney (sister and office manager).

Bischoff says that they are extremely fortunate to be able to run their own business the way they want to. “We do not have any one brewery telling us how to run our business or demanding a majority share of our sales. There are not many distributors across the country that can claim that.”

THE LOCALS

PLANET CLAIRE

Comfortable By Claire Smith Photo courtesy Dan Malpass

Cocktails L

Blackberry Fool INGREDIENTS

1 1/2 oz. Belvedere Vodka 4 Fresh Blackberries 1/4 oz. Rosemary Simple Syrup 1/2 oz. Calvados Dash lemon Dash egg white PREPARATION

Muddle blackberries with simple syrup, add all ingredients except lemon juice and dry shake. Add lemon and shake with ice. Strain into a chilled cocktail glass and garnish with a fine dusting of cinnamon.

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ast weekend brought the moment we’d been dreading lately. We discussed at length whether it was absolutely necessary, trying to avoid what we both knew was inevitable. The days leading up to the weekend had been tense, punctuated with short bursts of optimism. Perhaps it needn’t be now? Perhaps we had more time? Perhaps we could have one last beer on the balcony? Alas, our optimism was cut short. There was no getting around it; the central heating had to go on. Despite flouting severe weather warnings and leaving the house without a coat, or clinging doggedly by my toes to rain soaked flip flops, I kind of look forward to the changing of the seasons. The moment when the leaves start to transform, the air becomes crisp; no longer filled with the smell of BBQ’s or freshly cut grass, but instead wafts a comforting aroma of wet leaves and bonfires. At this time I start to look forward to glasses of red wine, soft cheese and TV box sets. Summer dresses are reluctantly replaced with sweaters, and Spritzers in the beer garden turn into Old Fashioned’s in the cocktail den. It’s a funny time of year, lacking the energy and pizazz of summer yet becoming more languorous, and better suited to drinks that are sipped rather than slurped. Once I’ve flicked my mental seasonal switch, venturing out on blustery autumn nights can be fun, and richly rewarded by the changing over of cocktail lists, access to the new season’s bumper ingredient bounty and breaking in my beautiful new Aquascutum boots.

This weekend, I’ll be mainly digging out my winter wardrobe and packing away the wisps of fabric that have been masquerading as dresses for the last few months. It will be a bittersweet affair, saying goodbye to the flip flops and pulling out sweaters and socks. To help with the wardrobe transition, here are a couple of my favorite comforting cocktails that will alleviate the sorrow of packing away summer. These, and a good old fashioned winter shopping spree. Helloooo Oxford Street and the post shopping comforts of Alex Kratena at The Artesian. Summer? I’ve forgotten you already. Roll on winter, I’m ready for you. Claire Smith is the Head of Spirit Creation & Mixology for Belvedere Vodka

ROOTS TO RICHES INGREDIENTS 1 1/2 oz. Belvedere Black Raspberry 1 oz. Beetroot juice 1/2 Dolin sweet vermouth 2-3 Dashes Peychaud bitters PREPARATION Stir over ice and strain into a chilled cocktail glass. Garnish with a lemon twist.

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FAVORITE RECIPES

Hot Smokin’ Chocolate M

ezcal and chocolate are indigenous to Mexico, and when combined take taste buds to a whole new level of satisfaction. Scorpion mezcal reposado and añejos pair especially well with Mexican chocolate, which has a little sugar and cinnamon added. Mixing chocolate with the reposado brings out the flavors and slight roasting overtones of the agave without overpowering the drink. Hot smokin’ chocolate is spectacular on a cold winter night, but also works well as a cold cocktail by blending with ice for a smooth and luxurious chocolate margarita. Prepared hot or cold, a hot smokin’ chocolate will satisfy in any weather. - Barbara Sweetman, Scorpion Mezcal

Hot Smokin’ Chocolate

MUST

MIX

INGREDIENTS 1 1/2 oz. Scorpion Mezcal Reposado or Añejo 1 Cup Milk 1 Vanilla Bean, split 1/2 Tablet Ibarra or Abuelita Mexican Chocolate (to taste) Whipped Cream topping * PREPARATION Heat chocolate, milk and vanilla bean stirring constantly. Do not boil. After the chocolate has melted, and mixture is hot add the Scorpion Mezcal Reposado. Top with whipped cream. Garnish with a cinnamon stick.

*Whipped Cream Add 1 Tbsp. Scorpion Mezcal Añejo and 1/2 tsp. powdered sugar to the cream before whipping. PARTY SIZE RECIPE 1 Gallon Whole Milk 5 Tablets Ibarra or Abuelita Mexican Chocolate 2 Vanilla Beans 1 Bottle Scorpion Mezcal Reposado

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Photo by Michael Elins

The Man Behind the Brand

123 Organic Tequila (Uno Dos Tres) 123Tequila.com

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CELEBRITY COCKTAILS

EVERYONE HAS A CALMING COCKTAIL... A GO-TO DRINK THAT MAKES YOU FEEL ALL WARM AND FUZZY INSIDE. BOURBON, WINE, AND WARMING LIQUEURS ARE SOME OF THE FAVORED SIPS FOR THESE STEAMY CELEBRITIES LOOKING FOR A LITTLE COMFORT.

JOHNNY DEPP Yes, the popular pirate likes his rum, but Depp also prefers to drink a bourbon sour cocktail made with blueberry and ginger. DEPP BOURBON SOUR INGREDIENTS

2 oz. Bourbon 2 oz. Fresh Blueberry Juice 1 oz. Lemon Juice (freshly squeezed) Ginger Ale PREPARATION

Combine bourbon and juice. Shake well, serve over ice. Top with ginger ale and garnish with fresh blueberries.

RYAN PHILLIPPE Although Ryan likes to drink bourbon on the rocks he has also been spotted drinking Spiked Apple Cider and cinnamon cocktails. SPIKED APPLE CIDER WARMERS INGREDIENTS

1/4 Gallon Apple Cider 1/2 cup Dark Rum 1/2 cup Cinnamon Schnapps 1 Granny Smith Apple, peeled, cut into large chunks 1/2 Lemon, juiced PREPARATION

Mix cider, rum and schnapps in large pitcher. Toss apples with lemon juice, use apple slices as garnish. Serve spiked cider in glasses filled with ice.

KATE HUDSON The actress has admitted to loving tequila, and has been spotted partying late night with her mom, Goldie Hawn. Her favorite go-to drink is the Saketini or an ice cold beer.

JESSICA BIEL “I love to go out and dance with my girlfriends and have a couple of glasses of wine and enjoy myself. Goldschläger is my I can never drink it again - shot.”

CHARLIZE THERON Has admitted to drinking to get through scenes in her film “Young Adult,” jokingly calling her liquid aid, acting juice. Her comforting cocktail during the film was bourbon, although she is usually seen savoring a Pomegranate Martini. POMEGRANATE MARTINI INGREDIENTS

1 oz. Belvedere Vodka 1/2 oz. Cointreau PREPARATION

Combine ingredients in a cocktail shaker filled with chopped ice. Shake and strain into a Martini glass. Serve with a squeeze of lemon.

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ASHTON KUTCHER Ashton has been spotted enjoying the Quantum Theory cocktail made with Strega Herbal Liqueur, Grand Marnier and pineapple juice. Yum.

THE LOCALS

SPIRITED BAND

Mumford

hat started as a quick wine sampling excursion in Norfolk County, Ontario ended as a partnership arrangement between an award winning winery and a platinum selling band. Mumford and Sons meet Burning Kiln Winery.

While the British band was over in Canada earlier this year scouting out possible site locations for their upcoming Gentlemen of the Road Stopover concert, they decided to make a stopover of their own at the winery to sample some of the region’s fabulous wines. Little did they know that they would stay longer than expected, and begin talks on branding their own wine. The aptly named Gentlemen of the Road wines were released for sale just days before their tour stop hit the region, filling the shelves of the winery and the local liquor stores. Live Nation spokesperson Jason Grant explained the philosophy behind the Stopover performances. “They are to encourage a connection between their fans and the communities they perform in. All decisions about locallymade Stopover-themed products are made by the band

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or their representatives. Live Nation provides boots on the ground to help facilitate these sorts of arrangements, and we’ve had great dialogue with the team at Burning Kiln. Both our team and the band really enjoyed the wine we tried at Burning Kiln on our first visit to the area, so it seemed a very natural fit to have the signature Stopover wine come from their grapes,” he explained. Burning Kiln Winery had already established itself as a force to be reckoned with in the thriving Ontario wine industry. In 2012, they had the honor of having their 2010 Strip Room blend of Cabernet Franc and Merlot chosen as one of two official wine selections for Ontario’s Legislative Assembly. This was their first ever vintage, which also won a medal the year prior at The InterVin International Wine Awards, along with two other medals for their Cab Frank and Reisling. Winemaker Andrzej Lipinski was specifically hand-picked, much like the 23 acres of French vinefera grapes on this former tobacco farm are. He has since won the Winemaker of the Year title at the 2012 Ontario Wine Awards. The

ry.ca kilnwine g in n r u m w.b sons.co ry - ww fordand iln Wine m K u g .m in n w r Bu ons - ww d and S Mumfor

and Sons By Bryen Dunn

name of the winery comes from the tobacco kilns that remain onsite and have been repurposed to create a natural drying process for the grapes. Such a dry-down of grapes is an age-old process called appasimento that is regularly used in Italy where the growing season is longer and climate is much more arid. The well-known Amarone red wine is produced in a similar manner, giving it a very lush and rich concentrated flavor. This is also where Lipinski honed his skills in this process, and was thereby able to successfully create similar quality wines within a completely different growing environment. So as Mumford and Sons were won over by these unique blends, and their fans were won over by their catchy tunes, the decision was made to release two varietals under the Stopover moniker which would tie the two entities together. The bandâ&#x20AC;&#x2122;s Grammy Award winning album Babel was the fastest selling of 2012 in the U.K. and the second-biggest selling debut in the U.S. that same year. Thatâ&#x20AC;&#x2122;s a hard acclaim to follow, but Burning Kiln seems to be following at lightning speed.

Gentlemen of the Road Limited Edition Wines Innkeeper's White 2012 5 Vinifera Varietal Blend

Innkeeper's Red 2012 Cabernet Franc

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THE LOCALS

SPIRITED BUSINESS

Miami Cocktail

Company By Christopher Osburn, Photos courtesy Seth Browarnik/WorldRedEye.com

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oss Graham and Simon Benstead had a goal of creating a high quality, low calorie cocktail that actually tasted good. “Our journey began by studying the marketplace and truly understanding what consumers are looking for,” says Graham, co-founder of the Miami Cocktail Company. The pair spent two years carefully perfecting each of their recipes by sampling out their concoctions to 10,000 consumers in Miami, New York and Los Angeles. “We did not set out to make a decent tasting ‘diet’ pre-mixed cocktail. We set out to make a great tasting, authentic cocktail - period. A true artisanal cocktail made with the finest ingredients perfectly mixed with premium top-shelf spirits.” Graham and Benstead’s talented team has well over fifty years of combined industry experience. Miami Cocktail Company’s first zero sugar offering is made by using just four ingredients. “In contrast, most low calorie ready-to-serve cocktails contain over twenty ingredients. Most of which we are unable to pronounce,” says Graham. “We proudly use no additives, preservatives, artificial colors or flavors, and our premium cocktails are both gluten and sodium free. Our use of organic extracts, quality ingredients, and even our installation of a reverse osmosis water filtration system at our distillery speak soundly to our artisanal approach.” First and foremost, Graham believes that they have created great tasting cocktails. “Taste is essential. In fact, our Original Margarita just won GOLD in a national blind taste test for best Margarita. Not too bad for our first contest.” Many classic cocktail flavors are represented by the Miami Cocktail Company. Currently, there are six premixed artisan cocktails available. They are Old Time Sweet Tea, Original Margarita, Piña Colada, Classic Mojito, Pink Lemonade and Passion Fruit Caipirinha.

Graham says that the cocktails represent the vibrant Miami culture surrounding them. Each cocktail is 12.5% alcohol by volume and is positioned at a $14.99 retail price point. Currently, Miami Cocktail Company’s products are only available in South Florida, but they are in the midst of expanding to the New York market and will enter California in early 2014 and nationwide in the spring. “Our focus will continue to be on making great cocktails,” says Graham. “In fact, in the new year we will be launching our Sunset Mimosa, a 100% natural premium Mimosa using organic Florida oranges; as well as our Island Sangria that uses premium red wine delicately blended with organic tropical fruits, also 100% natural.” Miami Cocktail Company strives to show off the eclectic and nostalgic side of Miami through their packaging. “Retro inspired design with custom proprietary glass bottles that emulate vintage 1920's pop bottles,” says Graham. They hope that their packaging stands out on the shelf, grabs consumer attention and “harkens back to the days of the classic cocktail.” The packaging is not only appealing to your eyes, it’s also eco-friendly. “With 60% less carbon footprint than our competitors, use of recycled glass and organic inks, we further aim to make a statement that resonates with both trade and consumers alike,” explains Graham. “Miami Cocktail Company's implementation of an ecostrategy means having an eco-mindset from the very beginning.” For more information please visit www.miamicocktail.com.

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THE LOCALS

SPIRITED STAY

HOTEL CALIFORNIA

THE STORY, THE SETTING, THE SPIRIT TODOS SANTOS BAJA MEXICO

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Photos courtesy of Tibor Nemeth

Nestled between La Paz and Cabo San Lucas on the Baja California peninsula of Mexico sits a hidden gem called Todos Santos, home to an award winning tequila, Hotel California Tequila, and the legendary hotel that inspired it. Once a place of thriving sugar mills, this Pueblo Mágico or “Magical Village” has been rejuvenated in recent years as an understated, yet burgeoning arts and surf community. And at the center of town, lucky travelers will find an equally magical place – Hotel California. This space overflows with mesmerizing tales, cool vibes, and house tequila that bottles up its charm for all to share. Built in the late 1940s, the actual Hotel California came long before hippies and rock ’n’ roll, but this off-thegrid establishment draws people in and brings to life the iconic song of the same name, that surprisingly, is only coincidently connected to it. In fact, the actual story of Hotel California and its house tequila, is in many ways more interesting than the musical folklore that swirls around it. The original owner of Hotel California was a Chinese immigrant named Antonio Wong, who called himself Don Antonio Tabasco in an attempt to fit in with locals. Living in Todos Santos with his wife and seven daughters, he not only established the hotel, he also built the town’s first gas station and brought ice to Todos Santos for the first time. This put Hotel California’s bar on the map early on as the only place in this desert oasis where folks could grab an ice-cold beer. Understandably, it made the hotel, and Don Antonio quite popular.

Each variety of Hotel California Tequila features an artisan-fired glass bottle, complete with a hand-stamped and inked label. And after the bottles are crafted and ready, they’re rinsed with tequila instead of water – ensuring nothing comes between tequila enthusiasts and the unique experience of this small-batch spirit.

The hotel continued to be a refuge for existential travelers and expatriates through the ’60s, ’70s, and ’80s, but accounts are hazy at best. Eventually, the hotel fell into a state of neglect. Fast forward to this century when a Canadian couple, John and Debbie Stewart, purchased the hotel and morphed it into an 11-suite boutique inn, catapulting the space to award-winning status. Today, the hotel experience is complete with its own critically acclaimed house tequila served at the totally in vogue Baja bar. "Sadly, John passed away before his dream of having a house tequila could fully be realized, but his legacy lives on in every sip," said Brian Whitney, CEO of Sipping Spirits, LLC. "We believed in John's vision. And after spending years exploring various taste profiles and bottle designs, we created a spirit that would not only bring his dream to life, but also bring people a tequila experience unlike any other." Hotel California Tequila is made in honor of this celebrated hotel and the travelers and townspeople who call this area home. Crafted from organically grown agave sourced from the Highlands of Jalisco, created using a special Cold Distillation process, and presented in mesmerizing artisan-fired bottles, Hotel California Tequila is equally as uncommon as its roots. Available in Blanco, Reposado, and Añejo varieties, it has already won several awards, earned critical praise, and continues to capture the attention of tequila connoisseurs all over the globe. The tequila cocktails served at the hotel, like one of their specialty margaritas, will instantly connect you to the Baja way of life. But even if you’re thousands of miles away from the actual hotel, one sip of Hotel California Tequila, and you’ll want to kick back, relax, and stay awhile.

STRAIGHT FROM THE HOTEL CALIFORNIA BAR HEAVENLY HOTEL INGREDIENTS

2 oz. Hotel California Tequila Blanco 2 oz. Fresh Orange Juice Lime Wedges PREPARATION

Combine tequila, OJ, ice, and a squeeze of lime in a shaker, shake it like you mean it, and enjoy the Baja state of mind.

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THE LOCALS

SPIRITED ARTIST

Scott and his wife, Lake Bell, visit the winery in California.

creativity collides By Ariana Fekett, Photos by Alex Farnum

Scott and winemaker Clay Brock

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hen Scott Campbell met Clay Brock, he had no idea that winemaking would be in his future. Scott is famous for his artistry; his journey to develop his craft brought him from his native New Orleans to San Francisco, where he studied tattooing. He traveled to Europe and Asia where he flexed his creative muscles, and eventually, he began his love affair with New York, where he opened Saved Tattoo in 2004. What distinguishes Scott, in manner and in art, is his openness. His genuine desire to understand and appreciate is reflected in his tremendous successes not only in tattooing, but also in other media such as painting, sculpture, and drawing. It is not surprising, but happily unexpected that his admirable curiosity would lead to a new adventure: Saved wines.

saved

Scott met Clay Brock through mutual friends, and was quickly inspired. Clay, who grew up in Napa Valley, was raised with an appreciation for winemaking that eventually propelled him to make it his profession. Since beginning his career in the wine industry in 1985, Clay’s knowledge of wine and enology has flourished, and he became the Director of Winemaking at Wild Horse since 2008. He is known for his excellent Pinot Noirs, and is as unpretentious as he is talented. After getting to know Clay, Scott declared, “Whatever you do, I want to be a part of it.” At first, Scott didn’t understand the complexity and artistry used to make wine. But soon, his interest was piqued and a creative union began. Early in their friendship, Scott was green to the behind the scene goings on of the wine world. But the technical and mystical elements of agriculture described by Clay were an immediate draw for Scott, who has always connected to tradition and iconography. What Clay related was the virtue of organic and biodynamic farming, as part of a holistic and successful method of making wine. The fruit reacts to different moon phases, and through experience, Clay found that the fruit tastes best on ‘fruit days.’ Things Clay once thought of as trivial voodoo and superstition had proved to be useful techniques,

such as burying the cow horn, making picking decisions on specific days, and using beneficial insects. The rich culture of talismans and good luck tattoos is significant for Scott, who favors using strong and ritualistic symbols in his work. His favorite tattoos are those that have a sort of magic and purpose, so much of the imagery in the Saved wine labels that Scott created is a nod to meaningful iconography. When referring to his art in relation to tradition, Scott notes that we do little things and we carry things in our pockets for the same reason that we have specific things tattooed on us: We have things that we believe in for luck and protection.

wines

When deciding what kind of wine they wanted to make, Scott and Clay both knew they wanted to make a wonderful rosé. Clay drinks rosé more than anything in the summer, and Scott views it as the perfect drink to sip over the course of a long evening and share with friends. Scott fondly remembers his ardent feelings for rosé blossoming poolside in the south of France, where he jokingly adds that he was “the scumbag that looks like he’s just broken into the hotel with a glass of rosé.” With their red blend, there was experimentation, love, and finesse on the part of Clay especially. He usually tends toward restraint in his wines, but for this collaboration, he made something that would jump out of the glass with a wow factor. It is not “varietally correct,” as Clay says, but a mix that jumps with vanilla oak, fruit, and berry. Both the red and the white are stand alone beverages that make for excellent pairing. Scott says, “My kind of mission statement in most things I do – be it artwork or tattoos – is to make something I would want.” And that’s exactly what he and Brock have created with Saved Wines. Flavors with personality and balance emerge from the bottle, to be sent into the universe and be enjoyed by many.

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MIX IT UP

HEALTHY COCKTAILS

Healthify your cocktail Working behind the bar sometimes means long hours of socializing and parties, all of which, for obvious reasons, make it hard to maintain a healthy regime. With the juicing craze getting more and more popular, bartenders are finding a way to “healthify” their cocktails by mixing with fresh fruit and vegetable juices. Suja Juice is a bottled nutrient-packed line of juices that provide an organic juice fix and have hit a sweet spot with many celebrities. The juices make perfect mixers for cocktails that will impress your guests.

Kate Hudson with Lemon Love– lemon, stevia, water and cayenne. Add vodka for a refreshing drink with a kick.

LeAnn Rimes with Suja Spark- sweet fruit juice with a pinch of spicy goes great with a shot of gin.

The Fiji

Mule

Mix vodka or whiskey, a splash of ginger beer, and a squeeze of fresh lime juice with Fiji (Fuji apple, celery, cucumber, spinach, kale, collard greens, lemon, ginger) for a healthful twist on a mule. The ginger and the juice provide the perfect flavor profile of mint and ginger found in the traditional version.

MUST

MIX 54

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the ultimate mixer

cool.

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

ADVANCED MIXOLOGY

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DRINK IN HISTORY

By Nicole DiGiose

retty much the adult version of chicken soup, the Hot Toddy is known to be the go-to drink when you’re feeling under the weather, or the perfect potion to wind down with on a chilly, rainy night. Typically a mixed drink made of liquor, water, sugar and spices and served hot, this comforting classic is traditionally sipped on before going to bed.

Believed to relieve the symptoms of the cold and flu with its nutritious vitamin C, soothing honey and numbing alcohol, steaming mugs of Hot Toddies are saviors once the air becomes chilly and the days grow dark. While the Hot Toddy is most commonly associated with whiskey as the base ingredient, since at least the 17th century it’s been made with a multitude of different spirits, usually depended on where you were from. Traditional Scottish preparation of the Hot Toddy involves the mixture of whiskey, boiling water and sugar or honey, along with additional ingredients such as cloves, a lemon slice or cinnamon (in stick or ground form). In the Midwestern United States, a common version uses ginger ale, lemon, honey and bourbon whiskey. In some parts of Canada, heated ginger ale, honey and either whiskey or brandy was originally used to make a Hot Toddy. Today popular variations of this flexible drink include the Hot Gin Toddy, the Hot Apple Toddy, and the Grand Rum Toddy. “A great hot toddy balances heat, spice, sweet and sour flavors,” said Casey Nelson, Senior Brand Manager of Jack Daniel’s Flavor Portfolio. According to Nelson, the taste profile of Jack Daniel’s Tennessee Honey hits on several of those areas and provides depth that you might not find by making a traditional Hot Toddy. “Beyond the taste of honey comb, you’ll also find hints of toasted nuts, pralines and molasses, but underneath it all is the distinctive nose of Jack Daniel’s Tennessee Whiskey,” he said.

The origin of this calming classic is tough to pinpoint, though many believe it was first created in Scotland, possibly designed as a sweeter-tasting alternative to Scotch. It’s suggested that the name “Toddy” comes from a popular Indian beverage made from fermenting palm tree sap. The drink might have been given its name when trading with Great Britain and India was frequent and a great way to get popular exotic goods to the British. Warm cocktails are by no means a new concept, but according to Nelson, they seem to have gained greater consumer acceptance recently, most likely due to the growing popularity in whiskey and flavored whiskies. “Hot Toddies are relatively easy to make and allow for a wide range of customization by bartender and consumer alike,” Nelson said. “As we enter fall and the temperature starts to drop, a Hot Toddy is a great way to change things up.” Though a Hot Toddy may not actually cure the common cold, if you drink enough of them, you’re guaranteed to temporarily forget about your misery. And alcohol is an ingredient in most cough medicines anyway, right?

Hot Tennessee Toddy INGREDIENTS

1 part Jack Daniel’s Tennessee Honey Spoonful of honey Cinnamon stick A good squeeze of fresh lemon juice Boiling water PREPARATION

Pour a good shot of Jack Daniel’s into a heavy mug. Add a spoonful of honey, a cinnamon stick, and lemon juice. Top with boiling water, and stir. Sit down, relax, and enjoy a lazy autumn day. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

PUMPKIN PLEASE

Pumpkin Spiced Martini INGREDIENTS

1 oz. Kahlúa Pumpkin Spice 1 oz. Three Olives Vanilla Vodka 1 oz. Chocolate Liqueur PREPARATION

Mix ingredients in shaker with ice, strain into a Martini glass.

“The combination of Kahlúa’s signature coffee taste with the distinct flavor of pumpkin and spice will inspire a range of new cocktails and coffee drinks to elevate any social gathering,” says Michelle Sanders, Brand Director for the Liqueur category at Pernod Ricard USA.

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Hints of pumpkin pie spiced flavors, especially in beer, have always been a favorite in the autumn months. Luckily, spirits makers are getting in on pumpkin’s sweet and savory flavor and are squashing out delicious selections this season. These tasty cocktails are the perfect treat after a crisp day of basking in the fall foliage.

ADVANCED MIXOLOGY

THE BUZZ

EXCLUSIVE

LIQUOR LABELS By Christopher Osburn

CASINOS, RESORTS AND RESTAURANTS ALL OVER LAS VEGAS ARE OFFERING PATRONS AN EXCITING NEW WAY TO IMBIBE THEIR FAVORITE SPIRITS. MANY VENUES ACROSS THE LAS VEGAS STRIP ARE NOW OFFERING EXCLUSIVE TO VENUE LIQUOR LABELS. THESE SPIRITS HAVE BEEN DISTILLED IN CONJUNCTION WITH MANY OF THE MOST POPULAR AND HERALDED SPIRITS, WINE AND BEER MAKERS IN THE WORLD. IT HAS BEEN DESCRIBED AS THE MIXOLOGY FANâ&#x20AC;&#x2122;S TRUE WAY OF HAVING AN EXCLUSIVE ONE OF A KIND EXPERIENCE. NONE OF THESE OFFERINGS ARE AVAILABLE IN STORES. THIS MOVEMENT HAS CREATED SOMETHING SPECIAL THAT PATRONS CAN ONLY GET WHEN THEY VISIT SPECIFIC ESTABLISHMENTS.

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MGM Grand's Shibuya, Main Dining Area with Exclusive Sake. The first place to find an exclusive label is the world famous Mirage Hotel and Casino. There, you can indulge in Single Barrel Mirage Personal Selection Whiskey. This is the world’s first charcoal-mellowed, single barrel Tennessee whiskey. The Mirage worked with Jack Daniel’s to create this unique spirit. Similar to the Jack Daniel’s that you know and love, this offering has the one-of-a-kind dark amber color that we are used to, but also carries an oaky aroma and a very refined finish full of multiple and unique flavor combinations. The MGM Grand Hotel and Casino has taken the signature labels idea to a whole different level by introducing specialty bourbons, sakes and beers. The MGM Grand worked with Woodford Reserve to create a double oaked single barrel bourbon that is aged for twenty-seven months in two different barrels. Known more for their small batch distilling, this is the first time Woodford Reserve has ever produced a permanent line extension in the history of the distillery. The Monte Carlo Resort and Casino offers unique single barrel reserve bourbon that was produced in collaboration with Knob Creek Bourbon. The Single Barrel Reserve was hand-selected, barrel by barrel to insure the highest quality and full bourbon flavor. This delicately refined bourbon offers toasted oaky flavor and an extremely complex finish. Shibuya,

authentic

Japanese

restaurant located inside the MGM Grand, offers specialty sakes created by some of the most well respected sake makers in the world. Oomuraya Shuzo, Sakata Shuzo and Shirataki worked with Shibuya to produce exclusive sakes for the restaurant. For the experienced sake palate, the three offerings have personalities and experiences unique to each. Neototokyo has a dry, cleansing finish, Shizuoka is sweet and full flavored and Hachiko is smooth from start to finish. The restuarant also has its own private beer label. Shibuya Pilsner was created by Joseph James Brewing Company in Henderson, Nevada. ARIA Resort & Casino also worked with Woodford Reserve to created Barrel Select Custom-Blended Bourbon. The Barrel Select is a blend of two different barrels of Woodford Reserve, aged bourbon and aged whiskey, which creates a unique and rich taste experience. There’s has been many mentions of spirits, but no exclusive wine yet. That changes with Michael Mina Restaurants. Celebrity Chef Michael Mina created a personal wine label for his restaurants American Fish at ARIA, Michael Mina Bellagio and Stripsteak at Mandalay Bay.

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ADVANCED MIXOLOGY

TOOLS OF THE TRADE

VITAMIX THE BAR BOSS By Megan Eileen McDonough

THERE’S A GOOD REASON WHY SO MANY RESTAURANTS USE VITAMIX’S THE QUIET ONE AND IT HAS NOTHING TO DO WITH ITS SLEEK EXTERIOR. AS THE NAME MIGHT SUGGEST, THIS BLENDER HAS A SOUND DAMPENING COVER THAT WON’T DISTRACT FROM A VENUE’S ROMANTIC ATMOSPHERE. IT ALSO HAS MULTIPLE SPEED SETTINGS THAT BREAK DOWN FROZEN FRUITS AND WHOLE INGREDIENTS, SO IT’S ONLY NATURAL THAT CULINARY CONNOISSEURS LIKE KATHY CASEY SWEAR BY IT. Celebrity chef and mixologist Kathy Casey has been using Vitamix to invent unique cocktails for years. She started her career as a chef and later launched her own company, Kathy Casey Food Studios – Liquid Kitchen, to segue into the bar scene. It’s now a global agency that offers expert cocktail, beverage, food and concept design consultations plus a slew of other services like consumer-recipe development, video, photography and cookbook testing, editing and packaging. Christy Bezuijen, Commercial Marketing Manager at Vitamix, describes how a Vitamix allows you to get the most of out of your ingredients. The flavor intensity is increased, meaning that you can use less of an herb without compromising the taste. She notes that the Vita-Prep 3 has emerged as one of Vitamix’s most popular products within the culinary market primarily for its variable speed, length of blade and ability to break down foods. While each blender serves a different purpose, they are all time and cost effective, which are two integral factors in a restaurant’s success. Unlike a juicer, Vitamix turns ingredients into liquid without wasting flavor or pulp. A Vitamix blender enables bartenders to really put their creativity to the test especially when making fresh, seasonal-based cocktails like fresh Bloody Mary mixes and seasonal fruit purées. Casey first started using Vitamix blenders in her kitchen and as she moved into the bar, it was a natural extension. In addition to The Quiet One, she frequently uses the Barboss Advance to craft her flavorful cocktails. Vitamix’s high blending power yields smooth purées from seasonal fruits and according to Bezuijen, the Barboss is ideal for beverages that use frozen ingredients on ice. If a party of four orders the same beverage, the bartender can make them all in one batch rather than one at a time.

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Vitamix blenders have high adjustable speeds and advanced motors that come in handy when creating fresh, seasonal cocktails. Casey blends whole lemons including the skin to make a bitter lemon elixir. “I also love to make flavored sugars and salts for rimming cocktails. I blend citrus zest, herbs, and spices with sugar and salt using the Vitamix blenders,” explains Casey. Her latest technique is blending fresh fruit like pineapple with Monic Organic Agave and incorporating it into her seasonal cocktails. Like any seasoned pro, Casey’s picked up a few tips and tricks along the way. First, she recommends utilizing things that typically get thrown out like fruit peels. “If you are juicing a lot of oranges or grapefruits try using the peels, trimmed up and cut into strips, and candy them for a delicious cocktail garnish,” adds Casey. She is also an advocate for experimenting with other seasonal ideas to enhance a cocktail. Her Harvest Old Fashioned uses large fruit and bitters-infused ice cubes. Another tip is to load up on local fruits when they are in season. They can be used to make a purée and frozen in small containers. Just remember to add some acid like lemon or lime juice to apricots, pears, peaches, nectarines and similar ingredients before blending so that they don’t brown out. Visit vitamix.com to view the full line of professional and household machines.

SIDE BAR

Vitamix up some cocktails created by Kathy Casey’s Liquid Kitchen

HARVEST DARK & STORMY INGREDIENTS

1 1/2 oz. Dark/aged or spiced rum 1 oz. Apple Ginger Purée (*see recipe) 1/2 oz. fresh lemon juice 1 1/2 – 2 oz. ginger beer Garnish: candied ginger and apple slice on a pick PREPARATION

Measure the rum, purée, and juice into a mixing glass. Fill with ice. Cap and shake vigorously. Pour drink into a tall glass. Top with ginger beer and give a quick stir.

Make the Apple Ginger Purée up in advance. I like to use granny smith apples for their tart flavor.

*Apple Ginger Purée

2 Granny Smith apples, diced 1/2-inch (about 3 cups) 2 Tbsp. minced fresh ginger 1 1/2 cup water 1 1/2 cup sugar Measure ingredients into a saucepan. Bring to a boil then reduce to a simmer for about 5 minutes, or until apples are very tender. Remove pan from heat and let cool to room temperature. Once cooled, pour contents into a Vitamix blender cup and blend until smooth (#5 setting on Vitamix The Quiet One Blender). Store refrigerated for up to 7 days.

PINEAPPLE MEZCAL COOLER INGREDIENTS

1 1/2 oz. Scorpion Mezcal 1 1/2 oz. Fresh Pineapple Agave (*see recipe) 3/4 oz. Fresh lime juice Splash of soda water, chilled Garnish: pineapple wedge and fresh sage leaf (optional) PREPARATION

Measure cocktail ingredients into a mixing glass. Fill with ice. Cap and shake vigorously. Add a splash of soda if desired. Pour into a tall glass. *Fresh Pineapple Agave

1 cup 1/2-inch diced fresh pineapple 3/4 cup agave nectar (such as Monin Organic Agave) Measure ingredients into a blender cup. Blend mixture until smooth (Setting #5 on Vitamix The Quiet One Blender). Store refrigerated for up to 7 days. I used an un-aged mezcal in this cocktail but any style would work well. A fresh sage leaf shaken in adds a dusky flavor. You can also make it with silver tequila if you don’t have mezcal, or a mixture of half mezcal and half tequila. Lengthening it with ginger ale also is a nice option.

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ADVANCED MIXOLOGY

FLAVORS

Mixing with

MAPLE SYRUP W

hen it comes to maple syrup, most people think of it spilling over the sides of a stack of pancakes. Well, lately, people have taken to drinking their favorite sappy sweetener by mixing it in cocktails. Many spirits, especially whiskey, go great with the taste of maple syrup and maple will deliver a more complex flavor, every time. The sweet taste also makes for a delectable cocktail and, seasonally speaking, is a favored ingredient right now.

MUST MIX BIRD DOG MAPLE FLAVORED WHISKEY blends the finest Kentucky Bourbon Whiskey, aged in white oak barrels, with all natural flavors and real maple syrup to create a smooth, easy drinking whiskey.

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Scorpion Mezcal Â®

Worms are for Wimps!

DOMINATION OF ORIGIN 100% AGAVE

www.scorpionmezcal.com

ADVANCED MIXOLOGY

TRICKS OF THE TRADE

FlBartendi ai r ng By Christopher Osburn. Photos by Karen Young and Leah Bolton.

Performance of the Pour

Bartenders are more than just drink pourers and reasonably priced therapists these days. The bitter, disgruntled Moe Szyslack’s of the world have been pushed aside by young, excited bartenders who are mixing up more than just your father’s Manhattan or Tom Collins. The artisanal bartender movement as well as the mixologist trend has made bartending into a viable, exciting career choice for many. Anyone can place a glass under a tap and fill it, but only a unique, passionate few can mix up exotic, complicated cocktails while also dazzling and wowing a crowd. That’s where performance bartending comes in. Many bartenders are learning simple (and sometimes elaborate) flair techniques. Even the smallest and most subtle flair can create a special and memorable bar experience.

The Series is designed to be used by a bartender with zero to two years of performance bartending experience. This four volume DVD also includes Flair Bartending 101 for the extreme flair novice. So, even if you’ve never attempted flair bartending in the past, you can easily go from chump to champ in no time. Shelter Island’s other DVD is How to be the Life of the Party. This DVD is more of a jumping off point for amateurs, party hosts and guests. It consists of flair tricks, challenges and games to help liven up your next get together. This DVD also includes specialized instruction from Scott Young and the rest of the Extreme Bartending team. This includes unique tricks, brain-teasers disappearing limes, straw games, water removal deception and a whole lot more.

Performance bartending or flair bartending consists of up tempo, quick mixing coupled with bottle spinning and flashy drink pouring. To the novice, flair bartending probably seems like an impossible skill. Fear not, your goal is still attainable. Shelter Island recently introduced a two disc instructional DVD series that includes step-by-step, slow-motion explanations of over two hundred flair moves. The series, Flair Bartending: The Working Flair Series, is hosted by Scott Young, world-famous bartending instructor and founder of ExtremeBartening.com. Scott Young is internationally known for teaching, staff training, seminars, demonstrations and organizing bartending competitions. He’s been performing since 1991 and has worked in hot spots from Honolulu to Vancouver and everywhere in between. He claims to have served upwards of 800,000 drinks during his illustrious career and has been acknowledged as training more flair bartenders than any other person in the world. Young and his team, Extreme Bartending have trained staff and performed in sixteen countries, twentyseven states and nine Canadian provinces. Nightclub & Bar has referred to Scott Young and his team as “the world’s leading ambassadors of the Flair Bar arts.”

Even if you don’t have time to watch these Flair DVD’s, you can still learn simple techniques that you can use to wow the crowd at your bar by visiting ExtremeBartending.com or by watching the myriad of flair videos available online.

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Scott Young

SHAKING AND STIRRING

The House of Marnier Lapostolle announces Grand Marnier Raspberry Peach, an all-natural fusion of fresh ingredients and exotic orange essence blended with premium Cognac. Raspberry Peach is this year’s Signature Collection Blend, which is no longer available once the limited supply sells out.

GM RASPBERRY PEACH COSMO Created by Mixologist George Carney INGREDIENTS

2 oz. Grand Marnier Raspberry Peach 1 oz. Cranberry Juice 1/2 oz. Fresh Lime Juice PREPARATION

Combine all ingredients in a shaker and shake. Strain into a cocktail glass and garnish with a twist.

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LAUNCHES

Baileys Vanilla Cinnamon, the newest addition to the Baileys portfolio, offers a distinct flavor profile of warm vanilla with a strong, smooth finish of cinnamon spices. The versatile liquid blends well with any base spirit for a delicious mixed shot or cocktail.

BAILEY GLAMOUR SHOT INGREDIENTS

1 oz. Baileys Vanilla Cinnamon Liqueur 1/2 oz. Goldschläger Cinnamon Schnapps Edible Gold Flakes for garnish PREPARATION

Add all ingredients to a cocktail shaker filled with ice. Shake well and stain into a chilled shot glass rimmed with gold flakes.

Introducing Iris Liqueur. The iris flower is the traditional symbol of aristocracy and of Florence. This liqueur is a perfect ode to Italy’s rich historical traditions. Its flavors are floral, with aromatic hints of orange peel and sweet herbs, to be enjoyed alone, mixed with soda or in a savorysweet cocktail.

BITTER PILGRIM #2 INGREDIENTS

2 oz. Plymouth Gin 1/2 oz. Iris Liqueur 1 oz. Campari 1/2 oz. Grapefruit Juice PREPARATION

Shake and serve up, no garnish.

FALLING FOR FLAVOR

Tanteo Tequila announces its Jalapeno Infused 100% de Agave Tequila, infused by hand in a proprietary process using fresh, all-natural whole, local ingredients, resulting in an award-winning and balanced craft spirit that creates a new category beyond ordinary tequila.

X-Rated Fusion Liqueur debuts a hot new flavor, Tropix, a bright yellow exotic blend of ultra-premium French vodka mingling with pineapple and coconut to create a sweet taste that can be savored year round. Tropix delivers a taste of the tropics no matter what the season.

TANTEO JALAPENO MARGARITA

ISLAND ROSE

INGREDIENTS

2 oz. Tanteo Jalapeno Tequila 1 oz. Fresh Lime Juice 3/4 oz. Agave Nectar PREPARATION

Combine ingredients in a shaker with ice. Shake well and strain into an ice-filled rocks glass. Garnish with a lime wheel or jalapeno slice. Salted rim optional.

INGREDIENTS

1 1/2 oz. Tropix 1 oz. Pomegranate Juice 4 oz. Champagne PREPARATION

Combine ingredients in a cocktail shaker. Shake vigorously. Strain into a champagne glass, top with champagne, garnish with dried pineapple.

Cabo Wabo Tequila introduces Cabo Diablo, a deceptively smooth coffee liqueur with the mischievous bite of tequila. Enjoyed best in chilled shots, Cabo Diablo delivers sweetness and silky body with notes of rich roasted coffee, vanilla and chocolate.

DIABLO LOCO INGREDIENTS

2 oz. Cabo Diablo 4 oz. Coconut Water 1/2 oz. Lime Juice PREPARATION

Shake and strain over ice in a rocks glass.

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The

CHILLED100 Chilled Magazine announces the launch of the Chilled 100. This high profile group composed of 100 recognized industry leaders is personally in touch with the drink and its creation. They understand how to creatively mix spirits and select wine and beer providing expert advice to their guests. These top 100 professionals, based in 20 major markets, are selected by Chilledâ&#x20AC;&#x2122;s editors along with wellknown industry judges to join the group. The Chilled 100 will become Chilled Ambassadors for at least one year. Benefits include educational venues, the opportunity to be a possible guest editor of Chilled Magazine, ongoing visibility in Chilled Magazine editorial, print and online, and via public relations campaigns. Members will benefit from early access to new products, invitations to exclusive workshops and events, sponsor trips as well as the opportunity to serve as a valuable input to Chilled Magazine. Chilled Magazine will select ambassadors based on the following qualifications: Nominees should have local or national visibility in their markets, either through industry competitions, publication interviews and/or reviews, and show a level of expertise within the industry. Nominees should also be well respected by their peers and possess a true passion for the craft.

THE CHILLED 100 MARKETS ATLANTA, GEORGIA BOSTON, MASSACHUSETTS CHARLOTTE, NORTH CAROLINA CHARLESTON, SOUTH CAROLINA CHICAGO, ILLINOIS DALLAS, TEXAS HOUSTON, TEXAS LAS VEGAS, NEVADA LOS ANGELES, CALIFORNIA MIAMI, FLORIDA NEW ORLEANS, LOUISIANA NEW YORK, NEW YORK PHILADELPHIA, PENNSYLVANIA PORTLAND, OREGON PROVIDENCE, RHODE ISLAND SAN DIEGO, CALIFORNIA SAN FRANCISCO, CALIFORNIA SEATTLE, WASHINGTON WASHINGTON DC

For more information on The Chilled 100 and to view rules and regulations please visit WWW.CHILLED100.COM

With the summer over and a new season in full swing, we’re looking ahead and thinking about change. And of course the question arises: What will be changing in the mixology community? If there’s one thing that’s certain, it’s the way we look at bartending today that’s changed most dramatically. These days mixing cocktails seems to be embraced by everyone (you know this for sure when your granddad calls you with a new take on the Old Fashioned). Bartenders are preparing to join the ranks of celebrity chefs, perhaps a reflection of the times … you know the saying about everyone getting their 15 minutes of fame? It practically takes that long to make today’s cocktails so we say, let them have it! People are looking to bartenders to learn their secrets and get up on the latest mixology trends and let’s face it, they are really the ones responsible for practically everything that’s cooking in the spirits industry at the moment. They can easily become a company’s secret weapon to success. Which is why CHILLED has decided to launch The CHILLED 100, created specifically to enhance the status and strength of these bar stars. In this issue of CHILLED we explore what’s right now through the eyes of the bartender. This is the season we are all craving a little extra comfort and warmth so there are plenty of warming cocktail ingredients and seasonal flavors. We also follow some “real” bartenders and servers starring in Bravo’s reality series, Vanderpump Rules. So, lets roll with the changes and mix with the stars.

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VANDERPUMP

RULES By Vicki Cruz. Photos courtesy Neil Nakahara of Frizzycube Photography.

PEOPLE BEST KNOW LISA VANDERPUMP FOR HER ROLE ON THE HIT BRAVO REALITY TV SHOW, THE REAL HOUSEWIVES OF BEVERLY HILLS. IT WAS HERE THAT MOST VIEWERS “MET” LISA VANDERPUMP AND FOUND OUT THAT SHE MANAGES VILLA BLANCA, A CLASSY RESTAURANT/ CELEBRITY HANGOUT LOCATED IN BEVERLY HILLS. WE ALSO DISCOVERED VANDERPUMP’S OTHER RESTAURANT/BAR, LOCATED IN HOLLYWOOD CALLED SUR, WHICH APPROPRIATELY STANDS FOR “SEXY UNIQUE RESTAURANT.” BRAVO CREATED A SUCCESSFUL SPIN-OFF INVOLVING LISA CALLED VANDERPUMP RULES, WHICH DEBUTED LAST SEASON AND REVOLVES AROUND VANDERPUMP AND HER MANAGEMENT OF HER OVERLY DRAMATIC STAFF AT SUR. VANDERPUMP RULES IS LIKE THE PROVERBIAL TRAIN WRECK THAT YOU JUST CANNOT TURN AWAY FROM. THE “CHARACTERS” ARE THE STAFF AT SUR, INCLUDING WAITRESSES, BARTENDERS AND MANAGERS, AND SOMETIMES THEY GET ALONG, SOMETIMES THEY DON’T. SUR’S MAIN STAFF INCLUDES STASSI, JAX, KRISTEN, TOM, SCHEANA AND KATIE.

When asked about the drama at SUR, Vanderpump explains, “All the kids are pretty much here for five, six years. It’s like a family here and I do have to do some butt-kicking. But they’re all pretty much a friend of a friend, so it’s all become interconnected. I do have about 80 other staff here. You are only seeing about ten of them. There are a lot of crispy chickens that hit the table without incident, but that would be boring, so we show you the hottest, the naughtiest and the funniest.” It was Vanderpump who pitched the show to Bravo. “I knew this group of kids. They were so interconnected and that’s what I found funny. That’s what I took to Bravo. I said, ‘You cannot believe this group of kids! This one’s with this one, this one slept with that one, this one used to date that one.’ I mean it’s so confusing you need a road map!” “Everything about SUR is sexy,” continues Vanderpump. “It’s the music, it’s the lighting, it’s the uniforms. We’re in Hollywood, so I can’t say all this drama would happen in any other restaurant. I think certainly it’s a unique situation here. It certainly doesn’t happen in Villa Blanca, my restaurant in Beverly Hills, but that’s what makes it great television, really.” Along with managing an over-thetop staff at SUR, Lisa Vanderpump has procured many titles: Wife, mother, actress, interior designer, skin care developer, fashion designer, author, Real Housewife of Beverly Hills and restaurateur. Although she was born and raised in London, Vanderpump has called Monte Carlo and the South of France home. Now residing in California, Vanderpump is hardly a woman-of-leisure.

“

“Sometimes I drink very boring vodka, grapefruit, dash of soda. But I enjoy saying to my bartenders, especially Peter and Jax, ‘Make me something you think I’ll like,’ and they come up with something.”

“We’re in Hollywood, everyone who walks through the door is a gorgeous young thing, it’s just the nature of the beast here. So I can’t say all this drama would happen in any other restaurant...” Following a six-week courtship, Vanderpump and her husband, Ken Todd, have now been married 31 years. The couple has two children together, Pandora and Jack. And along with being an unconditional “matriarch” to the SUR staff, there are also the many dogs the couple considers children, (think “Giggy!”). Vanderpump has designed various homes and yachts, as well as having her hand in the design of the more than 25 bars and restaurants she and husband Ken own. She has been in the restaurant business a long time. According to Vanderpump, “I married my husband when I was 21 and he had one wine bar at the time and then slowly the business evolved. Of course, years ago the children were a priority, but as they got older, I became more involved. I was pretty much responsible for the aesthetics of all the restaurants and wine bars - we have had bars, clubs and restaurants so it’s been very diverse and each one has had its own unique identity.” When asked what inspired her while designing SUR, Vanderpump explains, “I just think the space always inspires me, and also what I want to capture in the market. You always have to look at a niche in the market and I felt in this situation I wanted something that was eclectic. We’re in West Hollywood. It’s got to be something interesting and artsy. Also, I was lucky enough to find this oasis-like space in Hollywood, to find a garden was just fantastic.” So, what can eagerly awaiting fans look forward to in Season 2 of Vanderpump Rules? “I think this season is going to be faster, funnier, naughtier,” says Vanderpump. “In fact, my concern is that it can be too funny, too fast and too naughty. But these kids, they don’t care. It’s almost like they’re not aware of any kind of restrictions and they just put their lives out there. I always have to try and keep a lid on it a little bit, but they are all such extroverts and they are all just out to have a lot of fun.” Vanderpump Rules will be returning for Season 2 this November, directly following the premier of Season 4 of The Real Housewives of Beverly Hills.

Jax

FAVORITE COCKTAIL Vodka, rocks, three limes.

What’s it like working at SUR? It’s pretty much like a soap opera. It’s not really a job, its chaos. I bartend, so I like to stir it up a little bit. How is Lisa as a boss? Lisa’s great she’s like a mother to me, I can go over to her house right now and make a peanut butter and jelly sandwich. How did you get into bartending? I got in through Stassi, actually at the time. I just moved here and I was modeling, I was always coming into SUR and they were like, ‘we need a bartender.’ What’s a popular cocktail that’s ordered at SUR? I think the two most common drinks ordered are the chilled Cucumber Martini and a Strawberryini. Your past? I grew up in the burbs of Michigan, in Rochester Hills. My parents are established law people. I had everything I always wanted, but I didn’t want to live that lifestyle so then I moved and lived out of my suitcase for the last 10 years- traveling- I lived in N.Y., Miami. I lived all over the world. What happens with you and Stassi, Season 2? It’s all such a blank to me because every week it changes. One week we are together. One week we are not. One week we are in love again. One week she wants to rip my head off. We think it was admirable of you to come clean about lying to Stassi at the end of Season 1. Do you have any regrets about it? Do I regret what I did? Absolutely, of course. I mean Stassi is the love of my life and she still is. She is the girl that will always have me for sure.

Stassi

FAVORITE COCKTAIL Depends on the time of day. I’ll start with a Bloody Mary and then some beer for happy hour then maybe have Margaritas.

Working at SUR? I could never work at another restaurant because when you start working here, whether you like it or not, you become part of the family and these people become your actual group of friends. So it’s like you adopt a lifestyle. Lisa as a boss? So amazing, mothering, and nurturing, to the point where she can be very hard on me when I mess up and she’s not afraid to tell me. Worst customer story? Any time when someone comes up to me and is giving me their opinion on whether or not I should be with Jax, or if I’m being too mean to him, or people come up and say, ‘please just forgive him, you guys are meant for each other,’ or they say, ‘don’t be with him...’ I have to go take a breather like four times a night. Your past? I grew up in New Orleans and went to an all girl Catholic school. I kinda was raised in a bit of a bubble but I had a really good childhood. I was a bit of a bossy kid but I’m the oldest kid in my family so I had to be bossy. Your future? Hopefully I will be working in the fashion industry. I write for thedevineaddiction. com, Pandora’s online luxury magazine- in the fashion section. It’s about dressing as if you have the means to dress the way you want – when you don’t. Have you seen Laura Leigh? I had a run in with her seven months ago, but we didn’t have any words. I saw the movie, really funny movie. Congratulations to her. Boner Gash- That’s the name of her character- You think I’m just saying Boner Gash for fun? We have to ask. What happens with you and Jax? You just have to watch. You just never know with us, every other day it changes. It’s like a volcano and a tornado – coming together. But he’ll be a part of my life for a very long time.

Tom

FAVORITE COCKTAIL Mint Julep

Kristen

Working at SUR? It’s been great so far. I’ve worked for Lisa for four years, I started at Villa Blanca and I’ve been at SUR for over a year now. Its very fast paced, a lot of cool clientele and a lot of variety because I bartend in the restaurant, in the lounge and in the garden. Working with your friends is great sometimes and sometimes it sucks. Lisa as a boss? Lisa is really a great boss. Very particular and sometimes it’s nicer when she expects less out of you. Do people come to your bar and ask about the show? Tom: They definitely ask tons of questions and there is nowhere for me to go, I’m behind the bar so I have to put up with it. And they’re like, ‘I’m not annoying you, am I?’ Future? I honestly don’t know. Like five years ago, I would never have guessed that I would be working at SUR and on the show Vanderpump Rules. So who knows what can happen in the future. Favorite cocktail to make? I make a mean Mint Julep, when I mix up drinks, I make them like I would for myself. And I definitely have some tricks up my sleeve. Season 2? New people on the show. Season 1 was really just getting to know all of us. They couldn’t dive too deep, but now with Season 2, its gotten much more in depth. I can tell you there will be a lot of relationship stuff, friend stuff, and betrayal. The difference is our show is not cast. We have known each other for years, we hang out all the time, so you can imagine the kind of dirt we all have on each other. And that’s the thing that people ask me most, ‘Is this real?’ And it is. It’s really real.

FAVORITE COCKTAIL The Crimax - Sauvignon Blanc Spritzer with a splash of strawberry puree.

Working at SUR? Chaos. I’ve been here six years so I’m a veteran. Right after Lisa became a part of SUR, I joined in the fun. How long do you think you will stay? I think I’ve been saying for the last two to three years, ‘Okay, just about done, I’m not gonna work here when I’m thirty.’ But I’m on the wrong side of thirty now and I’m still here. Lisa as a boss? Lisa and I have a very interesting relationship. We are kinda a pain in each other’s ass. I think because I’ve been here so long I’m very stubborn, but she is a fantastic business woman, she is extremely honest whether you like it or not. And I appreciate every bit of advice she’s ever given me. Do customers try to pry into your personal life? They definitely have words of wisdom. Who I should be friends with and who I should not be friends with. Future? I don’t plan on still being at SUR - although it is like my second home, so I will always come back. I would love to pursue my acting career. The Crimax Cocktail? The cocktail is a white wine spritzer, on the rocks and a splash of our fresh strawberry puree. To us, ‘crimaxing’ is not the sexual term that everyone is used to. It’s the SUR girls, when your getting wasted on wine, and your in the bathroom crying over whatever drama is going on between your boyfriend, your best friend, or your best friends boyfriend, and to the SUR girls, that is crimaxing. Season 2? It blows my mind. I didn’t think things could get any crazier than last summer, but we trumped that, big time. It literally makes me speechless… the things that happened over the summer.

Katie

FAVORITE COCKTAIL Fireball Whiskey on rocks, splash of cranberry juice.

Working at SUR? Right now I’m working to work, but I’ve just discovered that I want to style hair and I want to take a makeup course. Lisa as a boss? She’s definitely a stickler. You don’t want to screw anything up around her. She will bring you down if you forget an order, if you’re not being attentive enough, so you definitely have to be on your A game all the time. Worst customer story. There are customers that come in and I don’t know if they’ve ever been to a restaurant before because they don’t know how to act. They’re like on their phone and you come to the table and then they send everything back and nothing’s right and they want to modify everything they are eating and they want to change the entire dish. Do people sit at your table and want to pry in on your personal life? I feel like a lot of it is asking about other people- like, ‘Oh, why are you friends with Stassi? She’s so mean.’ She’s not. She’s really not honestly; they have to understand that you don’t see the whole person 24/7. You’re seeing a fragment of their life. SUR - in a word? SUR in one word is ‘debauchery.’ Future? Oh gosh, well as much as I do love SUR, I hope I’m still not serving. I hope to actually maybe have my own little salon. Season 2 compared to Season 1? I couldn’t say anything without completely giving it all away but there’s A LOT going on. And I think people are going to be blown away by it. I can’t even believe it’s real so it’s just more fun to watch.

Scheana

FAVORITE COCKTAIL The Big Pinky

Working at SUR? I love it! It’s a fun restaurant to work at, I work with a bunch of my friends and it’s a sexy place to be. Lisa as a boss? She’s amazing. I look up to her so much. I consider her a friend. Worst customer story. There’s the no tipping thing. We don’t include gratuities, so I would say the worst thing from a customer is the verbal tip like, “OMG everything was amazing thank you so much” and then they don’t tip. That’s the way we pay our bills. Ever get asked questions about the show? When I go up to the table and they say, “ OMG I love the show- so are Jax and Stassi still together? Are you still doing music? Are you still with your boyfriend?” And after all that I’m like…. ‘Soooo, did you want to hear the specials or can I get you something to drink?’ It’s such an awkward transition. SUR- in a word. Hot. Everyone here is hot. It’s like a requirement to work here. What’s the SUR job interview like? You have to have a head shot, which is different than any restaurant, anywhere outside of LA. Future? Definitely married and hopefully I’ll have a kid, but not ready to go there yet. The Big Pinky. What’s in it? Its like a vodka Mojito, it has muddled mint, lime, dash of simple syrup, splash of cranberry juice, and soda water. How is Season 2 in comparison to Season 1 as far as drama goes? It’s so much. It’s insane. I mean you couldn’t script this show if you tried.

ive Excluuns ch La

LVP Sangria

Lisa Vanderpump is a very savvy businesswoman with a flair for dressing up any occasion. She has a great passion for her restaurants and the spirits that are served in them. Along with LVP Vodka, she has her own line of wines that are served in her Beverly Hills restaurant, Villa Blanca. Now, Lisa, with the help of her daughter, Pandora, is launching something new, LVP Sangria. “We’ve served Sangria for years, and its always done very well. It is my own recipe and I have always made it at home. I’m very proud of it and what we’ve all done,” says Lisa. “My mother has always had Sangria in her restaurants, at events, at home, she’s had this fabulous Sangria recipe and it’s just something that we have always had around,” adds Pandora. “So, we decided to bottle it and make it available to everyone.” “My mother has definitely put her stamp on it,” adds Pandora. “But this is the first project that’s this involved and it’s been an amazing experience working with her on a business level.” LVP Sangria will be launching this fall. “It’s very delicious, light and refreshing. It’s 100% Spanish Wines, it’s really beautiful,” says Pandora. “The bottles will be available at our restaurants, and will be launching in the greater Los Angeles area and then also in Southern Florida and then eventually rolling out into other markets. But it will be available through Amazon and online.”

SUR 606 North Robertson Blvd. West Hollywood, CA 90069 SUR offers guests friendly, attentive service and sumptuous international cuisine for a truly unique dining experience. Low lighting, candles, crisp white linen, and fresh cut flowers give an intimate touch. FOR MORE EXCLUSIVE VIDEO CONTENT INCLUDING ADDITIONAL INTERVIEWS, DOWNLOAD THE CHILLED MAGAZINE INTERACTIVE EDITION FOR IPAD. SEARCH “CHILLED” IN THE APPLE NEWSSTAND.

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DR I N K I NG BUDDI E S Romantic Minutiae in Perspective By Ariana Fekett, Photos courtesy of Magnolia Pictures

DIRECTOR JOE SWANBERG’S

newest offering, Drinking Buddies, is anything but a traditional romcom. Using a Chicago craft brewery as a backdrop, Drinking Buddies sets out to tell a complex and nuanced story about the blurred lines between love and friendship. With an all-star cast including Olivia Wilde, Jake Johnson, Anna Kendrick, and Ron Livingston, this sometimes melancholy indie film requires thoughtful attention, as its most poignant moments are often the simplest. Characters Kate (Wilde) and Luke (Johnson) are coworkers at a brewery and share a friendship in which a deeper affection is felt, but never uttered. They share lunches, go out with the ‘guys’ from work, constantly joke with each other, and enjoy a flirtation that is simultaneously genuine and almost juvenile in nature. Despite their palpable chemistry, they are both in relationships with other people, and are compelled not to act on their attraction. Luke’s live-in girlfriend is the loveable Jill (Kendrick), who is in search of a deeper commitment, and jovial Kate is dating the contrastingly glum Chris (Livingston). When the two couples go on a minibreak together, tensions are highlighted, as are lingering lusts and discontentment. The viewer is left to wonder who really belongs with whom, if anyone, and how the story will unfold. Realistically, the relationships are multilayered and messy. There is a commingling of joy and excitement, but inevitably, an underlying sadness. Swanberg’s direction depends on actor-driven improvisation to guide the plot of the film. So with an outline in place and no traditional scripted dialogue, actors Wilde, Johnson, Kendrick, and Livingston stepped forward to create characters uniquely their own. The torture of the story lies in the characters’ misgivings, which are revealed to the audience in a slow, methodical way. If the actors had been less seasoned or Swanberg’s editing skills less precise, the project might not have been successful.

Swanberg has said that his favorite thing about filmmaking is working with actors and helping them build a rapport. He certainly found a lucky balance of personalities in his cast. The tremendous chemistry between Kate and Luke ignites the screen. Because the beats were laid out for the actors but the dialogue was not, the players were under a great deal of pressure to act organically, and with continuity. The characters endure a confusion that is both frustrating and sympathetic. Questions of, “What if?” speckle the dialogue and plot in ways that are delectably subtle. What makes the film so watchable is the extreme likeability of the cast of characters. Though burdened with their individual flaws, they each make attempts to act honorably. In the slow rhythm of Drinking Buddies, Wilde provides a much-needed boost of energy with the character of Kate, whose attractive and boisterous nature keeps the story from lagging. And most surprising is Anna Kendrick’s character, Jill, the youngest of the bunch, who makes note of her needs with surprising maturity and fairness. She has distinctive thoughtfulness that none of the other characters possess, which serves as a useful foil for the indirect actions and motivations that color the rest of the film. In Drinking Buddies, committed beer consumption is the way of Kate and Luke’s lives. They drink the way central Europeans do – consistently, but rarely to the point of excess. However, alcohol does function as an amplifier of suppressed desires, a point of common interest, and sometimes an avenue toward recklessness. Drinking Buddies is neither a polished Hollywood creation nor a clear cut comedy. Its drama is quiet, lurking somewhere tentative, yet manages to expose a naivety and selfconsciousness that accompanies narcissistic angst. There is thoughtfulness in the composition of Drinking Buddies, which provides a familiar premise with less familiar players. Expect to wonder while you watch, and enjoy the mirthful moments in between. It will not change your life, but it may give you food for thought. CHILLEDMAGAZINE.COM

DRINK program AC THE BEST DEAL IN THE HOUSE Photos courtesy of Caesars Entertainment

THE

only thing that people love more than high quality, hand crafted cocktails are the same cocktails at a surprisingly reasonable price. The Drink AC Program at Harrah’s, Caesars, Showboat and Bally’s in Atlantic City offers just that. “Walk around with this cocktail and you will be asked repeatedly, where did you get that drink?” says Caesars Entertainment Beverage Manager Ryan McGrath. It’s an attention grabber made with top shelf liquor and a great value, you must try one while in Atlantic City, New Jersey.” McGrath, who is in charge of all the beverage operations for the four hotels, believes that this program is something special in the world of cocktails. “It’s a very unique offering that nobody else has.” The Drink AC Program consists of a $10 souvenir cocktail glass that can be purchased at participating bars at any of the four casinos including the Toga Bar at Caesars, Eden Lounge and X-Bar at Harrah’s, Freeze Bar, 12 Bar and Spirit Bar at Showboat as well as L Bar, Mountain Bar and Blue Martini at Bally’s. “We really took into consideration the value. What would be a good drink that people would want to drink all the time? It’s a really good deal.” With the glass, refills are just $6.00 for one of the four cocktails. They are offering four unique cocktails through the program. The first cocktail is the Caesars Absolut Gladiator. This drink consists of Absolut vodka, Blue Curaçao, sour mix and Sierra Mist. The second drink is Bally’s Sauza Hornitos Cherry Lime Margarita. It consists of Sauza Hornitos tequila, lime juice, grenadine and sour mix. The third drink is the Showboat Cruzan Hurricane. This cocktail consists of Cruzan Light, Cruzan Dark, Triple Sec, orange juice and cranberry juice. The last cocktail is Harrah’s Jameson Gingerade. It consists of Jameson Irish whiskey, melon juice, ginger ale and sour mix. The cocktails are available at all of the casinos. “We are tying to drive drinks across properties in a way that no one has done before,” says McGrath. “In the past, each venue would have their own specialty drinks, now we have these four drinks that cross the lines into all properties.” Guests are even given recipe cards for each cocktail so that they can make them at home. McGrath says that he puts in his research to find out what people are drinking these days and that Caesars is continuously focused on industry trends within their properties. “It works differently here than anywhere,” explains McGrath. “But as a guest of one of our casinos, you will not have trouble finding a place or a cocktail that suits you.” This isn’t just limited to cocktails, though. It extends to the craft beers movement as well. “All of our properties have at least a couple of craft beers on tap.”

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SIDE BAR

DRINK ATLANTIC CITY COCKTAILS

CAESARS ABSOLUT GLADIATOR INGREDIENTS

1 1/2 oz. Absolut 1 oz. Blue Curaçao 8 oz. Sour Mix 6 oz. Sierra Mist PREPARATION

Combine ingredients over ice.

BALLY’S SAUZA HORNITOS CHERRY LIME MARGARITA INGREDIENTS

1 1/2 oz. Sauza Hornitos 1 oz. Lime Juice 3 oz. Grenadine 11 oz. Sour Mix PREPARATION

Combine ingredients over ice.

SHOWBOAT CRUZAN HURRICANE INGREDIENTS

1 oz. Cruzan Light 1 oz. Cruzan Dark 1 oz. Triple Sec 8 oz. Orange Juice 6 oz. Cranberry Juice PREPARATION

Combine ingredients over ice.

HARRAH’S JAMESON GINGERADE INGREDIENTS

1 1/2 oz. Jameson 1 oz. Melon 10 oz. Ginger Ale 4 oz. Sour Mix PREPARATION

Combine ingredients over ice.

William McGrath or “Ryan,” as he is more commonly referred to, has been in the Food and Beverage industry for over 20 years. McGrath has worked for Caesars Entertainment for the past 4 years. Prior to his career at Caesars Entertainment Atlantic City he was in the restaurant industry in New York, and before that he worked various hospitality jobs in Pennsylvania and Florida as a Chef, Bar Manager, Assistant General Manager and General Manager. His favorite beverage is craft beer, particularly Belgian ales. He enjoys fishing and kayaking in his free time and currently lives in Ocean City, NJ with his wife, son and daughter.

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Experience Flavor Tour FROM ROOFTOPS TO REMINISCENCE Photos courtesy Cole Simon for Chicago and Nico Ricoy for San Diego.

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W With

stops in Philadelphia, Miami, Los Angeles and San Francisco, the Perfect Purée of Napa Valley’s Experience Flavor Tour has thrilled crowds with exciting, fresh and delicious cocktails. “The Experience Flavor Tour has been an exciting celebration coast to coast,” says Perfect Purée of Napa Valley Director of Marketing Michele Lex. “To raise a glass in honor of our twentyfifth Anniversary at some of the most influential bars in the country like Broken Shaker, Trick Dog and Polite Provisions has been thrilling.” She added, “Best of all is we are celebrating with the chefs and bartenders who have been so crucial to our success.”

On July 15th, the tour stopped at Drumbar in Chicago. Voted Best Rooftop in Chicago in 2012, Drumbar, part of the Raffaello Hotel was the perfect spot to bring the Perfect Purée of Napa Valley’s Experience Flavor Tour to the Windy City. The bar is equally as well known for its cocktails as it is for the amazing views. A Second City hot spot eighteen floors up, Drumbar is home to an indoor bar that is styled like a prohibition era speakeasy as well as a garden terrace. In total, the bar covers over 4,000 square feet and includes five private sections, two bars and two fireplaces. The cocktail menu features a variety of scotches, whiskeys and handcrafted cocktails. Guests at the event constructed tasty and fresh cocktails featuring The Perfect Purée of Napa Valley while being treated to breathtaking views of the city skyline and lake. Those in attendance enjoyed themselves at the Have It Your Way Bar. It was the perfect environment for creating and enjoying tasty cocktail concoctions. On August 21st, the tour stopped at Polite Provisions in San Diego. This well known, nostalgia filled neighborhood bar that has the feel of the San Diego of olden days. The bar, created by Consortium Holdings, of Noble Experiment, Craft & Commerce of El Dorado fame was designed to look like an old-time drugstore. Unlike the corner stores that catered to a younger demographic by providing malted milkshakes and egg creams, Polite Provisions makes alcohol-fueled cocktail creations for adults. Head Bartender Erick Castro is known for “vintage minimalism.” He uses his own house made, arisanal ingredients paired with high quality liquor to create pre-prohibition style creations. The bar is home to over fifty types of bitters, including one called “raisins and baking spice.” One of the mottos of the Perfect Purée of Napa Valley is “surrender to your senses.” That is just what the attendees of the event at Polite Provisions did. Using apple, peach, blueberry, various other flavors as well as multiple spirits and bitters, participants created cocktail delicacies and reveled in the prohibition era atmosphere. The best form of mixology involves experimentation. If it wasn’t for the bartenders who try different and exotic techniques, there would be no cocktail revolution to speak of. The tour will move on to Seattle on September 23rd before finally ending in Houston, Texas on October 21st. Come join our happy mixing tour. CHILLEDMAGAZINE.COM

1970’s Décor, Sycamore Den, San Diego

Bringing

‘70Back

Disco, Bell Bottoms and Far Out Cocktails By Megan Eileen McDonough. Photos by John Audley, Be Water Photo

hen Eric Johnson sat down with Sycamore Den owner Nick Zanoni last year, he was instantly sold on Zanoni’s vision. Located along San Diego’s Adams Avenue in the Normal Heights neighborhood, this den-like cocktail lounge pays homage to the late ‘70s middle-class father who quenched his thirst with lite beer, smoked Newports and viewed life through yellow-tinted lenses.

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With an extensive 1970’s inspired cocktail menu and an eclectic decor to match, walking into the den’s doors truly feels like stepping back in time. From the old cigarette machine, a 16 foot brass fireplace and colorful vintage light fixtures to the large selection of whiskey, there’s no doubt that your dad really was the coolest man on earth. The space also features wood paneling, earth-toned leather, ambercolored barware and repurposed oak flooring that all contribute to a modern take on the late 1970’s middle-class living room. Johnson, who is an active partner in the project, has created a cocktail menu featuring 13 classic drinks that the 1970’s Dad couldn’t get enough of, all presented with a contemporary twist. After speaking with Zanoni about his fascination with a decade rooted in folk music, wood paneling and shotguns, both men shared stories from their youth. Zanoni’s true inspiration came from his own 1970’s middle-class upbringing near the sycamore trees in Sacramento, California. The two men tapped into their own childhood nostalgia and quickly got to work and eagerly put together the drink menu. His “Garden & Gun” is his take on a classic gin and tonic with the addition of celery bitters, Jack Rudy and lime. His “Hardly Wallbanger” is another crowd favorite much like the Harvey Wallbanger of the time but with additions of lemon and fresh vanilla that really showcase the Galliano. “I preferred to actually use it (Galliano) and bring back a once popular cocktail in a slight variation,” explains Johnson. While the “Hardly Wallbanger” is the featured 1970’s cocktail on the menu, Johnson plans to switch up the menu biannually with new cocktails reminiscent of the slow gin fizz or the grasshopper. As far as food is concerned, comfort food is key, almost as if “your dad left you the keys to the den and you’re having a party in it,” explains Johnson. Sycamore has also developed strategic partnerships including one with GreenGo Grilled Cheese Gastro Truck, which is responsible for their assortment of fresh grilled cheese sandwiches. While the 1970’s cocktail revival might seem like the latest spirit trend, Johnson notes that many of the cocktails of the decade are still around today. Screwdrivers, Martinis and Manhattans are all drinks that have survived the test of time while other drinks have faded into the shadows. “By shaping the flavors with what ingredients we have today I think these cocktails could make a big revival with the nostalgic names they hold,” says Johnson. The laid-back, neighborhood feel of Sycamore Den invites both beer drinkers and cocktail lovers alike. Their clientele represents all ages, especially those just getting off of work. It’s a place where everyone can reconnect. Whether it’s a 60-year old chatting with his son or daughter about the crazy parties in his youth or a hard-working person getting ready to retire and offering advice to his children about starting families of their own, Sycamore Den will quickly feel like a home away from home. Right on!

Side Bar

Must Mix ‘70s Cocktails. Can You Dig It? Dovetail Julep

Created by Eric Johnson for Sycamore Den. Mixture of Cognac, Gin, Peach Bitters, Mint, Simple Syrup on a Sugar Cube and Absinthe Spray.

Harvey Wallbanger Have You Seen Harvey? #FindHarvey

doveta

il jul ep

INGREDIENTS

1 1/2 oz. Vodka 1/2 oz. Galliano L’Autentico 4 oz. Fresh Squeezed Orange Juice PREPARATION

Mix vodka and orange juice in a highball glass filled with ice. Pour on a float of Galliano and garnish with orange wedge.

Tequila Sunrise INGREDIENTS

2 oz. Tequila 1/2 oz. Grenadine 4 oz. Freshly Squeezed Orange Juice PREPARATION

Pour tequila and juice into a highball glass with ice, stir. Slowly pour the grenadine around the inside edge of the glass, garnish with orange slice and cherry.

Grasshopper INGREDIENTS

3/4 oz. Green Crème de Menthe 3/4 oz. White Crème de Cacao 3/4 oz. Cream PREPARATION

Pour the ingredients into a shaker with ice. Shake well, strain into a chilled cocktail glass.

Kamikaze Shooter INGREDIENTS

3/4 oz. Vodka 3/4 oz. Triple Sec 3/4 oz. Sweet and Sour 2 Pinches Sugar Lime Slice PREPARATION

Pour ice cold vodka, triple sec, and sour mix into a chilled shot glass. Drop a pinch of sugar into the shooter and frost the glass with the remaining sugar. Serve with a slice of lime.

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Edible Cocktails What Does It Mean? By Natalie Bovis, The Liquid Muse. Photos by Claire Barrett.

THE TERM “EDIBLE COCKTAILS” IMPARTS VARYING CONCEPTS. TAKEN LITERALLY, EDIBLE COCKTAILS CAN BE JELLO SHOTS, BOOZEY POPSICLES, OR ALCOHOL-FILLED JELLY SPHERES EATEN OFF FANCY SPOONS IN HIGH-END RESTAURANTS. THE LATTER IS SOMEWHAT CONTROVERSIALLY REFERRED TO AS “MOLECULAR MIXOLOGY.” AND, FROM THAT POINT OF VIEW, THE MOST MEMORABLE EDIBLE COCKTAIL I EVER ENCOUNTERED WAS AT THE CENTER OF ALL THINGS MOLECULAR, EL BULLI, IN SPAIN.

El Bulli

was named Best Restaurant in the World multiple times. Renowned Owner and Chef Ferran Adria boasted playful trompe l’oeuil style food… where something appears different than what it actually is. When I went, the second course (of forty one mini plates) appeared to be a small bocadillo, or sandwich. The “bread” was actually a sort of airy meringue that melted instantly on the tongue. Biting into it, the gelatinous filling dissolved into a mojito – rum, sugar and mint. It was a fascinating marriage between something edible and drinkable… an edible cocktail.

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Another approach to edible cocktails is using ingredients prepared in the kitchen - syrups, jams, purées, custards, and so forth. Typically accompaniments to food, they enhance drinks both in flavor and texture. Using fresh fruit, herbs, vegetables, and so forth is a gardenfresh approach to mixology, mirroring the farm-to-table trend. I was already using fresh produce in drinks but, in 2007, I tasted jam shaken into a cocktail for the first time at Fifty, in London. One of Salvatore Calabrese’s signature drinks - the Breakfast Martini – included gin, egg white and orange marmalade. It sparked my passion for bringing more edible ingredients into the cocktail shaker. Soon, I started a garden and to experiment more with cooking. I regularly brought homemade syrups and purees into the bars where I worked. My newest book Edible Cocktails: Garden-To-Glass, and video show called Edible Cocktails: Kitchen Meets Bar focus on using the Earth’s bounty in tastier, healthier and, when possible, organic cocktails and dishes. Practically everything eaten can be used in drinks. Beets, bacon, cilantro, eggs, lavender, avocado and yogurt can serve both a meal and the sips that go along with it. A dollop of homemade whiskey-fig jam is delightful with a cheese as well as shaken into the bourbon cocktail sipped alongside it. What better way to create a food pairing than using some of the same ingredients in both the dish and the drink? And, the garnish can become an edible tribute to the drink, as well. Spain’s tapas bars offer a bite of something delicious alongside the drink, and often for free. It could be a sliver of Spanish Tortilla (egg-and-potato) or a nibble of Jamon Serrano. Based off of that, I like to think of the garnish as an extension of the drink, not a merely decorative token. Whether experimenting with molecular mixology or home-cooked ingredients, the definition of edible cocktails is still evolving. We may not all be Ferran Adria… but we can all take one step closer to marrying our tastebuds and our imaginations. Below are a few recipes, which I hope will inspire the home entertainer or bar chef to try their own experiments.

Brazilian Breakfast

By Jason Williams, excerpted from Edible Cocktails: Garden To Glass INGREDIENTS

1 1/2 oz. Cachaça 1/2 oz. Orange Liqueur 1/2 oz. Simple Syrup 1 oz. Fresh Lemon Juice 2 Bar Spoons Lime Marmalade 1/2 oz. Egg White PREPARATION

Garnish: Lime Zest Combine all ingredients, except egg white, stir to mix marmalade. Add egg white. Dry shake vigorously. Add ice. Shake and strain. Sprinkle with lime zest.

Caprese Martini Recipe by Natalie Bovis, excerpted from Edible Cocktails: Garden To Glass INGREDIENTS

1 1/2 oz. Vodka 5 Fresh Basil Leaves 1/2 oz. Lemon Juice 1/4 oz. Simple Syrup (Cook syrup with basil leaves for more flavor) 2 oz. Tomato Water* Dash Celery Bitters PREPARATION

Garnish: A small mozzarella ball and cherry tomato wrapped in a fresh basil leaf on a skewer. Muddle basil leaves with lemon juice and simple syrup. Add bitters, tomato water and vodka. Shake vigorously with ice, then strain into martini glass. Garnish with caprese skewer.

*Tomato Water:

8-10 large tomatoes (any garden-picked or farmers market-fresh varieties will work). Place in a large bowl and freeze overnight. Allow tomatoes to thaw in the bowl. There will be liquid in the bowl as they return to room temperature and their skins will be loose. Remove skins, then squeeze the tomato between your palms over the bowl. (Save the tomato meat for a sauce.) Collect all liquid, then double strain it. It should be lightly pinkish in color. CHILLEDMAGAZINE.COM

Fallingfor

Fruit Beer

BREWS FOR ALL SEASONS By Megan Eileen McDonough

Fruit beers

, with their sweet and tart nature, citrusy bitterness and light body, have become the ultimate treat. Strawberry, raspberry, cherry and now mango are the most popular flavors used in fruit beers but brewers aren’t stopping there. Every season is a new opportunity for them to break boundaries and create new and innovative recipes for thirsty patrons. The fruit beer trend has definitely taken off in the past few years and breweries both big and small are clamoring to get noticed. The third annual Portland Fruit Beer Festival took place this past June and welcomed over thirty participating breweries. Set up in front of Burnside Brewing Co., the festival showcased the versatility of locally grown Oregon berries. Whether you like your beer sweet, tart or somewhere in between, it’s hard to walk away from the festival disappointed. Among the beers featured was Upright’s Brewing Barrel Aged Citrus Wit, a light colored beer made with grapefruit and both blood and Sevilla oranges. Another popular hit was the Tiger Tonic, a collaboration with Hopworks and Automatic Brewing that is brewed with passion fruit, pineapple and mango purée. One of the most unique beers was Commons Brewery’s Bier Royal, a pairing of tart yogurt and black currant syrup.

Give these great for fall beers a try. Elysian Brewing Company

Along with Oddland Spiced Pear ale the brewery recently offered Superfuzz, brewed with blood orange. Elysian is bringing on the pumpkin beers for fall, like the Great Pumpkin and Hansel & Gretel, a ginger pumpkin pilsner.

Mango Magnifico Founders Brewing Co.’s fruit beer brewed with mango and a touch of habanero.

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Newcastle Werewolf

“Newcastle Werewolf, like our other limited editions, is made to be reminiscent of our flagship Newcastle Brown Ale with some seasonallyappropriate flavors – in this case, mellow overtones of sweet berry fruit and hints of caramel and blood oranges. Also, there’s a big, hairy werewolf on the package, which we hope catches peoples’ eyes and makes them buy our beer.” Brett Steen, Brand Manager for Newcastle Brown Ale.

Guinness Red Harvest Stout

The new stout is unmistakably Guinness- including the signature creamy head on top of the beer, which is a shade of deep red. Each can tells the story of Samhain (pronounced saw-wen) the All Hallow’s Eve festival that celebrates the end of the fall harvest and the coming of winter.

On a much larger scale, Founders Brewing Co. of Grand Rapids released their highly anticipated Mango Magnifico con Calor (Magnificent Mango with Heat) in August as part of the brewery’s seventh installment of their Backstage Series. The beverage is a highgravity fruit beer brewed with mango and a touch of locally grown habaneros and punctuated with a hint of heat to add complexity. Mango Magnifico is the newest of Founders’ fruit beers but certainly not their first. In July 2011 they released Blushing Monk, a Belgian Raspberry Ale that is berry red in color. Due to its earthy and floral taste, the beverage serves best as a dessert wine paired with fresh cheese, fruit and other after dinner treats. Another Founders creation is Rubaeus, a fruit beer made with fresh strawberries that balances both sweet and tart flavors. All of the beers are brewed in limited supply throughout the year with no set schedule of when they may or may not be brewed again. While some breweries are stepping outside the box with their choice of fruit, others are taking a more artistic route. The Seattle-based Elysian Brewing Co. began their Oddland Series this past spring and released two beers to date. Elysian strategically teamed up with local artist Jim Woodring, who designs a label for each beer in the series. In July, Elysian released Spiced Pear Ale, the second beer in their Oddland Series. As stated on an official press release, Oddland Spiced Pear Ale is brewed with pears, Northwest premium 2-row and German Carahell malts, bittered with German Northern Brew and finished with Yakima Cascade and Czech Saaz hops. Woodring’s interpretation of these ingredients is just as complicated. The label depicts a swimsuit-clad woman singing on a rock under the cool shade of two pear trees, with a banjo in hand and a group of hungry blue alligators at her feet. A main draw of fruit beer is its ability to pair with food, making it a year-round beverage. Cherry, apricot and raspberry flavors pair nicely with most fruit-flavored desserts and other indulgences like dark chocolate cake. As a general trend, consumers are becoming more and more interested in the ingredients that go into their food and drinks, which gives chefs and brewers room to play around with different flavor combinations. CHILLEDMAGAZINE.COM

CRANBERRY COCKTAILS THE PERFECT PURÉE OF NAPA VALLEY GETS INTO THE FALL SPIRIT WITH THEIR NEW SEASONAL FLAVOR CRANBERRY PURÉE. MIX UP THESE RECIPES DESIGNED BY RENOWNED MIXOLOGIST MANNY HINOJOSA AND EVOKE WARMING SENSATIONS LIKE A CRISP EVENING BY THE FIRE UNDER A COZY BLANKET. Cocktail Recipes by Manny Hinojosa. Photos courtesy The Perfect Purée of Napa Valley.

ELECTRIC BLANKET INGREDIENTS 1 oz. Cognac or Brandy 1 1/2 oz. The Perfect Purée Cranberry Purée 5 oz. Hot Cocoa 1/8 oz. Vanilla Extract whipped cream dash of cinnamon sugar

PREPARATION In a coffee mug combine hot cocoa, cranberry puree, Cognac and vanilla extract. Stir and top with whipped cream and cinnamon sugar powder. Garnish with orange peel. CHILLED MAGAZINE

WARM & TOASTY INGREDIENTS 1 1/2 oz. Bourbon 1 1/2 oz. The Perfect PurÃ©e Cranberry puree 5 oz. hot apple cider whipped cream dash of cinnamon powder

PREPARATION In a coffee mug, combine hot apple cider, cranberry puree and bourbon. Stir and top with whipped cream and cinnamon powder. Garnish with apple slice & orange peel. CHILLEDMAGAZINE.COM

1909 CRANBERRY & CHOCOLATE DAIQUIRI INGREDIENTS 1 1/2oz. Bacardi 1909 Commemorative Edition 1/2 oz. Orange Curacao 1 oz. The Perfect PurÃ©e Cranberry puree 1 oz. fresh lime juice 1 oz. sugar syrup 3 dashes of chocolate bitters

PREPARATION In a mixing glass combine all the ingredients, add ice and shake vigorously. Serve over crush ice. Garnish with lime peel. CHILLED MAGAZINE

THE PILGRIM INGREDIENTS 1 1/2 oz. Dewar’s 18 Scotch Whiskey 1 oz. The Perfect Purée Cranberry puree 2 oz. pineapple juice 3/4 oz. fresh lime juice 3/4 oz. simple syrup 3 dashes of Fee Brothers Black Walnut Bitters PREPARATION In a mixing glass combine all the ingredients, add ice and shake vigorously. Serve up in a chilled martini glass. Garnish with a pinch of nutmeg powder. CHILLEDMAGAZINE.COM

SPOTLIGHT

HOTSPOT

Merriment

Abounds at Park

Fremont, Las Vegas on

CHILLED MAGAZINE

By Ariana Fekett, Photos by Anthony Mair

Park Garden and Exterior (left, above) Guests can cool off with a Trophy Wife cocktail, mixing Bacardi OakHeart Spiced Rum, lemon, orange and pineapple juices, simple syrup, Angostura bitters and an orange slice (right)

Park on Fremont

is the Las Vegas bar destination for those that value their environment – and want to be surprised. You’ll want to take your drink al fresco in the Alice in Wonderland inspired patio area, complete with seesaw and mosaic hopscotch that add a playful element to the garden. Every corner of the venue is unique, and caters to a relaxed pace where guests can socialize and happily while away the hours. Upon entering Park on Fremont, guests will find the atmosphere abundant with thoughtful and eclectic details. Fantastical and strange art adorns the walls, including taxidermy displays by the bar and an ooze-eared deer sculpture. The inside’s rich interiors including leather seating and a herringbone floor create a vintage, old-world vibration, made fresh with modern industrial fixtures and fun elements like an antique jukebox. Further on, a path lit by baby chandeliers leads the way outside, where summery and sweet elements provide a reprieve from the bustle of the Vegas strip. The drink menu, created by Juyoung Kang, has signature drinks that are fruity and refreshing with kick. For a hint of spice, get The Unicorn, made with Ketel One Citroen Vodka, lemon juice, simple syrup, ginger beer, lemon wedge, and mint. And for the gals (and guys) who like fruity drinks, go for the Pillow Talk cocktail, made with Absolut Orient Apple Vodka, strawberries, cucumber, orange, lemon, mint, simple syrup, soda, sprite, and a cucumber slice. Patrons can expect to find one drink more tasty than the next – so don’t be surprised if you have trouble making it to the door. Time is relative, and Park on Fremont is an ideal locale to catch up with old friends and lose oneself to reverie.

For those who love their liquid brunch, look to the special Bloody Mary menu. Twists on the classic drink include recipes using tequila instead of vodka, a crisp version with basil and cucumber, and a mango version called Hunting Season with Absolut Mango Vodka, diced mangos, Bloody Mary mix, and dehydrated mango. And for the truly adventurous, the Bloody Mary of choice is the Derby Breakfast Club: a formidable mix of a bacon-infused Templeton Rye Whisky, hickory liquid smoke, Bloody Mary mix, crispy bacon, and half of a pickled hard-boiled egg. The brunch menu has standouts like a vanilla bean soaked brioche topped with drunken mixed berries, and a skillet dish with sausage, red potatoes, peppers, onions, eggs over easy, and salsa. The fare is American pub-inspired, with indulgent options like the fried egg burger, the Cap’n Crunch fried chicken and waffle sandwich, and the Fremont version of a Philly cheese steak topped with mac and cheese. For smaller bites, go for the fried pickles or the much-touted sweet potato “teeter” tots. For the beer lover, the menu is brightened with over 60 varieties. Every style and taste is represented, with a list including Dogfish Head 90 Minute Imperial IPA, Chimay Cinq Cents White Label, Newcastle, Wells Banana Bread, Sapporo, PBR, Abita Purple Haze, Red Stripe, Murphy’s Irish Stout, and many more. What is perhaps most unique about Park on Fremont is the energy it creates. Its uncommon blend of whimsy and joyfulness, both in the decor and in the food and drink, make it a Vegas destination not to be missed. CHILLEDMAGAZINE.COM

LAST CALL

CHILLIN’ WITH

TOBY KEITH Country music extraordinaire with the panache for writing songs that go straight to the heart of every drinker, Toby Keith is one of the most powerful voices today. Along with serving up his very own Wild Shot Mezcal, he is also winning over American’s all over the country with his I Love This Bar & Grill restaurants, inspired by his hit song.

ON WILD SHOT MEZCAL It has a wonderful smoky flavor to it. I love to drink it straight up from my freezer. I go to Mexico frequently and began drinking it there. I was happy to have the opportunity to start my own brand, it only made sense.

DOWNTIME

I love to golf and race horses.

BEHIND YOUR BAR Wild Shot, Jack Daniel’s and great wine.

YOUR FANS n

ON COOKING

I like to make Fried Bologna Sandwiches. I insisted that they be on the menu at I Love this Bar & Grill and now it’s the restaurant’s biggest selling item.

I try to do the best I can for my fans. On the road, on my records and in my charitable endeavors, I respect and appreciate my fans.

INSPIRATION Jack Daniel’s on the rocks.

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DRINK

I never did bartend but I worked in my grandmother’s supper club. I bussed tables and played with the band there. In fact, I named one of my albums, Clancy’s Tavern, in her honor.

ARDBEG. B E S T S C OT C 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