Chilled Magazine - Volume 7 Issue 3 by Chilled Magazine

CHILLED RAISE YOUR SPIRITS

IN SEARCH OF THE BEST

BLOODY MARYwith STOLI & KATIE LEE

BARTENDERS

from

COUNTRIES

UNITE IN

RUTHLESS BARTENDERS GEAR UP

SVEDKA

SHAKEDOWN THE

ARTISANâ&#x20AC;&#x2122;S JOURNEY

GRAND MARNIER TICKET to RIDE

for RUSSIA BACARDI LEGACY

CRAFT BEER CONQUERS THE WORLD

SHARE A DRINK

with JENNY

McCARTHY Volume 7 - Issue 3 U.S. & Canada $4.99

DISPLAY UNTIL AUGUST 11, 2014

FACUNDO BACARDÍ SPENT

10 YEARS PERFECTING HIS RUM

H O P E F U L L Y, YOUR BARTENDER IS A

LITTLE FASTER PERFECTION TAKES TIME. THAT’S WHY 151 YEARS AGO DON FACUNDO BACARDÍ MASSÓ EXPERIMENTED WITH AGING, SHAPING WITH CHARCOAL FILTERS AND BLENDING HIS RUM TIME AND TIME AGAIN. ONLY WHEN HE HAD THE FINEST BLEND WOULD HE ADD HIS NAME TO THE BOTTLE.

LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2014. BACARDÍ, BACARDÍ UNTAMEABLE and the BAT Device are trademarks of Bacardi & Company Limited. Bacardi U.S.A., Inc., Coral Gables, FL. Rum - 40% Alc. by Vol. BACARDI.CoM

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 7 - ISSUE 3

features

Mixing it up with the Road Rally Team

Complimentary Samples, enough said

Big Brewery, Craft Spirit

Grand Marnier’s Grand Adventure

The Perfect Purée of Napa Valley

Miller Coors, Fortune

Innovation. Yesterday and Today

A marriage between two worlds

Creative Cocktails

Stolichnaya Vodka

Dos Maderas Rum

Recipes

100

Search For the Perfect Bloody Mary

One letter makes all the difference

21 Club, New York City

Katie Lee and Stoli

You Say Rum, I Say Rhum

Following a master and his craft

Old spirits assigned a new life

The Artisan’s Journey

CHILLED MAGAZINE

Orphan Barrel Whiskey

Hot Spot

LIVE PASSIONATELY. DRINK RESPONSIBLY. ©2014. BACARDÍ, THE BAT DEVICE, MANGO FUSION DEVICE AND ITS TRADE DRESS ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM SPECIALTY - 35% ALC. BY VOL. BACARDI.COM

A unique fusion of Mango and Orange Rums

CONTENTS

VOLUME 7 - ISSUE 3 VOLUME 7 - ISSUE 3

departments

PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell

Editor’s note

12 A Message From Ann Tuennerman

MANAGING EDITOR Anthony Caporale

EXECUTIVE EDITORS Vicki Cruz Nicole DiMattei ADVERTISING COORDINATOR Amanda Rodriguez

Bottoms up 14 16 18

Cool Products Stuff you need to know about Cool bottles – Artisan Made How to – Make Bitters

The locals

22 Bartender Submission Steven Dragun 24 Bartender Submission Flavia Souza 26 Winemaker Profile Danny Seo 28 Business Profile Steve Raye and Jeff Grindrod 30 Competition Bacardi Legacy Global Finals 32 Competition Bacardi Legacy, Naomi Levy 40 Master Distiller Tom Nicol, Tanqueray 42 Beverage Director Rory Gonlag, Phil’s Grill 46 Planet Claire Claire Smith, Belvedere Vodka 48 Sassy Spirit Jenny McCarthy 50 Spirited Speedster Alexis Dejoria, Patrón XO Cafe

EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Frankie Corrado, Michael Tulipan Megan Eileen McDonough, Francine Cohen, Cydnee Murray, Lesley Jacobs Solmonson, Michael Nagy, Lynda Calimano CONTRIBUTORS Ann Tuennerman, Claire Smith, Rachel Meyer, Jamie Evans, Richard Fri, Marine Bettler, Jabriel Donohue, travelsquire.com

54 Drink In History – The Bee’s Knees 56 Tools of the Trade – The Homemade Gin Kit 58 New and Next – Bols New Foams and Bottles 60 The Buzz – Flask Cocktails 62 Bar Fly – Jamie Evans, Oxley Gin 64 That’s The Spirit – Ron Abuelo, The Artisan Way 66 What To Mix Next – Green Chartreuse 68 Innovation – Dewar’s New Portfolio Look 70 Food Know How – Go Bananas 72 In The Know – A Toast To World Martini Day

22 Behind the Mango Bar 46 Celebrity Sippers – Orange is the New Black 52 Buzz Worthy – The Prosecco Float 74 Shaking & Stirring – Launches 102 Last Call – Chillin’ with Demetrius Grosse

CHILLED MAGAZINE

ART DEPARTMENT Daniel Batlle Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso

PHOTOGRAPHERS Roger Castonguay, Images: Shutterstock.com Cover Photo: Amy Sussman, AP Images SUBSCRIPTIONS TO SUBSCRIBE TO CHILLED MAGAZINE (PRINT OR DIGITAL EDITION AVAILABLE ON YOUR TABLET AND SMART PHONE VIA OUR CHILLED APP) LOG ON TO CHILLEDMAGAZINE.COM

Advanced Mixology

Mix it up

ADVERTISING ASSISTANT Devan Banks Tatiana Pawelec

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 7 - Issue 3 Copyright ©2014 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.

PRES E N T I N G GRE Y G O OS E ® L E M E LON ® P R E S E N T I N G G R E YT G E FMKEI N LO H EO FORSUEI T LO GN S T H E FRU I T OF KI N GS The precious Cavaillon melon of France. Exceptionally The precious Cavaillon melon of France. Exceptionally sweet and so extraordinarily delicious, kings are said to sweet and so extraordinarily kings are said to . have tradeddelicious, royal treasure for a taste have traded royal treasure for a taste .

S I P R E S P O N S I B LY. greygoose.com S I P R E S P O N S I B LY. greygoose.com

© 2014 GREY GOOSE, THE GOOSE DEVICE, LE MELON TRADE DRESS AND FLY BEYOND ARE TRADEMARKS. IMPORTED BY GREY GOOSE IMPORTING COMPANY, CORAL GABLES, FL. VODKA 40% ALC. BY VOL.; FLAVORED VODKAS EACH 40% ALC. BY VOL.—DISTILLED FROM GRAIN.

EDITOR’S NOTE

VOLUME 7 - ISSUE 3

Photo Courtesy of Rush Jagoe

GUEST EDITOR ANN TUENNERMAN

In the early days of Tales of the Cocktail we had to make a very important decision. There were two routes our budding spirits festival could take, one being a consumer focused drinking fest. That was a very clear path because we knew we could create a highly successful event that catered to the casual cocktail lover. But in talking to many members of the cocktail community, there was such a thirst from bartenders across the country and around the world for more thoughtful and educational conversations about cocktails. So, twelve years ago we started down the path of making Tales of the Cocktail an educational, professionally focused festival, and we haven’t looked back since. Every year we get more and more seminar proposals from spirits professionals. It makes the decision of cutting down to the 60 or so seminars a tall task. But it’s a great problem to have. It means that more people want to share what they know about ice or whiskey or baijiu. This openness and willingness to share information has helped create a cocktail renaissance and has kept our industry growing. And that knowledge and passion for mixing drinks can’t help but flow across the bar to the patrons ordering them. Education is the catalyst that drives the interest and excitement for cocktails no matter what side of the bar you’re on. For this reason, I’m happy to guest edit this issue of Chilled Magazine, a media outlet dedicated to supporting bartenders as masters of their craft. Like Chilled, education is at the heart of why Tales of the Cocktail is here. It’s why we’ve been here for 12 years. And it’s why we hope to be here for many years to come.

CHILLED MAGAZINE

an Ann Tuennerm

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT BROACH COASTER

When designer Taylor McKenzie-Veal went from the fridge to grab a beer, to the drawer to grab a bottle opener, to the other drawer for a coaster he had an epiphany. A bottle-opening coaster would cut out some of these steps to enjoying a cold one. The Broach Coaster was born. hatchhub.com

MUDDLER STRAWS

Mesh and blend your own Mojito in your cup and then enjoy. Sold in an assortment of colors in a package of six. Perfect for a party full of mixologists. shopmastrad.com

TATTLE TEA

Tea and wine infusion kit allows users to infuse Tattle Tea’s Love Struck Rooibos into their favorite Pinot Grigio, offering a refreshing new take on wine. Many mixologists use this as a mixer or as a straight pour. tattletea.coffeebeandirect.com

PREFUNC

Most of us don’t plan on over drinking, but let’s face it, it happens. Before it’s too late to turn back, drink a shot of PreFunc before or during your night out to help you alleviate those morning-after symptoms. iprefunc.com

CHILLED MAGAZINE

GREAT TASTE LOO KS L IK E

SVEDKA Cherry, SVEDKA Clementine, SVEDKA Raspberry, SVEDKA Citron, SVEDKA Vanilla

T H I S I S W H AT

BOTTOMS UP!

COOL BOTTLES

ARTISAN MADE

LE PRINTEMPS

The decanter is entitled Printemps, which is a French word meaning the season of spring, and contains a blend of Grande Champagne dating back to the 1920’s. The crystal stopper, inspired by Rene Lalique’s original design is the first in a line of four crystal carafes, each being named after a season. There is a limited edition of 400 decanters available.

ABNER DOUBLEDAY ‘DOUBLE-PLAY’ VODKA

As one individual piece, hand blown in China and done completely by hand with absolutely no automation, the entire blown glass assembly is done by four to six individual craftsmen holding metal rods. The ball is as accurate a reproduction of an authentic baseball as possible right down to the 108 stitches (chevrons) in the seams and carries Abner Doubleday’s (inventor of baseball) actual signature. Perhaps the most clever aspect is when the ball is inverted there is a triangular replication of a baseball diamond.

FORDS GIN

This collaboration between eighth generation Master Distiller Charles Maxwell and Simon Ford is distilled in London at Thames Distillers. A mix of nine botanicals, Fords Gin starts with a traditional base of juniper and coriander seed that is balanced by citrus, floral, and spices. Conversations with bartenders inspired the ergonomic bottle designed for functionality. The engaging labels are filled with useful information on how the product is made.

CHILLED MAGAZINE

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BOTTOMS UP!

HOW TO

HOW TO MAKE BITTERS

“THERE COMES A TIME IN MOST BARTENDERS’ LIVES WHEN THEY DECIDE TO MAKE THEIR OWN BITTERS,” OBSERVES BOB PETERS, BAR MANAGER AT PISCES SUSHI BAR & LOUNGE IN CHARLOTTE, NC. OFTEN SEEN AS EQUAL PARTS ALCHEMY, MAGIC, AND INSCRUTABLE MYSTERY, MAKING BITTERS HAS BECOME SOMETHING OF A RITE OF PASSAGE FOR THE ARTISAN BARTENDER. IN REALITY, THE PROCESS COULDN’T BE SIMPLER – THOUGH AS WITH MANY THINGS, THE DEVIL IS IN THE DETAILS, AND CREATING A TRULY OUTSTANDING PRODUCT CAN REQUIRE A MASTER’S HAND.

by Anthony Caporale

itters are an essential tool for adding balance and depth to a cocktail, or can act as a bridge to connect two or more flavors in a recipe. Originally intended as a medicinal elixir, they are now usually found at cocktail bars that may carry scores of brands as well as homemade preparations. “Bitters are simply defined as just aromatic extracts from more than one species of plant that are usually bitter enough to be safe to sell as a non-potable flavoring,” explains Rachel Meyer, a partner at Shoots and Roots Bitters. “In other words, the government trusts nobody could drink enough straight to intoxicate themselves.”

Step 1

Choose Your Ingredients Bitters consist of three main elements: bittering agents, flavoring agents, and a solvent. Most bartenders are familiar with using acids such as citrus juice to counter the sweetness in drinks, but turning to the base end of the pH spectrum for balance – specifically the bitter-tasting alkaloids – is sometimes less wellunderstood. These compounds are commonly produced in the aromatic herbs, bark, and roots of plants such as cassia, gentian, and cinchona. They have a myriad of medicinal uses that led to their inclusion in alcoholic remedies dating back to ancient Egypt, and as a bonus for bartenders, they almost always taste bitter.

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Step 2

Create Your Tinctures Rather than macerating all your ingredients in a single vessel, you’ll gain more flexibility by creating separate tinctures (or alcoholic extracts) for each component. This is no more complicated than placing the ingredient in a container that can be sealed, covering it with alcohol, and letting it stand for anywhere from several days to several weeks. It’s a good idea to shake the sealed container once a day, and an even better idea to taste it at that time to see if it’s achieved the character you want. When you’re satisfied with the flavor, strain the extract through a coffee filter, and seal it until the rest of the tinctures are ready.

Step 3

Blend Your Bitters! Time to pore over the internet to find that perfect recipe! If you’re going it alone, it’s a good idea to start with your most flavorful ingredient, and then add milder ingredients until you have a pleasing blend. Do the same for your bittering agents in another container, and then judiciously combine the flavor and bitter blends in a third vessel while tasting frequently to achieve the desired balance. Fifty-fifty is a good place to start, though tinctures will vary widely by preparation – listen to what your palate tells you. Finally, your recipe may call for dilution with water, or sweetener for balance.

RACHEL MEYER, PHD Rachel is a partner with Shoots and Roots Bitters (shootsandrootsbitters.com), a company started by three botanists with a goal of showcasing the science, history, and evolution of the Earthâ&#x20AC;&#x2122;s 7000+ edible and medicinal plant species. She is also a plant evolutionary biologist at NYU who specializes in the evolution of food, particularly eggplants in Asia and African rice. Partners Rachel Meyer, Selena Ahmed and Ashley Duval of Shoots and Roots Bitters

SIMPLE ORANGE BITTERS INGREDIENTS

1 tsp. Gentian Root Zest of 6 Oranges (finely chopped) 2 tsp. Cloves 2 tsp. Fennel Seed 1 tsp. Allspice 1 tsp. Coriander 8 Cardamom Pods (cracked) 3 cups Vodka (100 proof)

Equipment Everything you need is readily available online.

PREPARATION

Add gentian root to a Mason jar, cover with 1 cup vodka and seal. Add orange zest to a Mason jar, cover with 1 cup vodka and seal. Add cloves, fennel, allspice, coriander, and cardamom to a Mason jar, cover with 1 cup vodka and seal. Let each sit 2 to 3 weeks, shaking and tasting daily. Strain each tincture through a coffee filter when ready. Blend orange and spice tinctures to taste, beginning with equal parts. Blend gentian and orange-spice tinctures to taste, beginning with equal parts. Store in a bitters bottle with a dasher top.

TIPS

Bittering agent(s) such as cassia, gentian, or cinchona. Flavoring agent(s) such as fruits, flowers, herbs, spices, nuts, or beans. Over-proof (50 percent ABV or higher) spirit such as vodka. Optional ingredients such as water or sweetener. Macerating containers such as Mason jars. Coffee filters and funnel. Blending container(s). Measuring cup, measuring spoons, and medicine dropper. Final bottling container with a dasher top.

GO PRO Be sure to reserve some of your original tinctures and final blends in case you need to make last-minute corrections. A medicine dropper is helpful for making fine adjustments.

Look no further than a bottle of 100 proof vodka as a solvent for your first try, but donâ&#x20AC;&#x2122;t be afraid to venture into the realm of other over-proof spirits like rum and whiskey once you have your bearings.

Today, the flavor defines the bitters, and this is where the subtle use of a single, well-chosen note delicately layered by an old hand will ring out like a silver bell when compared to the cacophony of tastes that blanket a novice attempt. Be creative, but show restraint! CHILLEDMAGAZINE.COM

MIX IT UP

BEHIND THE BAR

BEHIND THE

Mango BAR

BELVEDERE MANGO PASSION

Five exceptional ingredients including fresh mangoes and passion fruit, along with hints of citrus, mandarin, tangerine and zesty lime. Mango Passion is made with real fruit, which is gently soaked in Belvedere, allowing the vodka to extract the flavor and aromas, in a process called ‘maceration.’

SVEDKA MANGO PINEAPPLE With a tropical island aroma, Svedka Mango Pineapple is a combination of ripe Filipino mangoes and pineapple flavors that mingle with the vodka to produce warm, tangy notes of sweet pineapple and succulent mangoes and finishes with layers of a sweet tropical fruit bouquet.

BACARDI MANGO FUSION One of a kind fusion of mango and orange rums, Mango Fusion has a light mango flavor with a hint of orange. Can be mixed with a simple juice mixer or enjoyed straight.

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THE SMOOTHNESS TO BLEND IN. THE BACKBONE TO STAND OUT. Sailor Jerry’s blend of Caribbean rums lays down a

smooth-as-hell base for any drink. Meanwhile, its bold spiced character stands out, so even fancy-ass cocktails taste better.

THE LOCALS

BARTENDER SUBMISSION Photo by Melissa Geramita

Steven Dragun Lucey’s Lounge Gowanus, Brooklyn How does a bartender from Columbia, SC, find himself in Normandy, France, representing the United States at the 18th Annual Calvados Nouvelle Vogue International Trophies? “Don’t be afraid to step outside the box,” counsels Steven Dragun, winner of the U.S. Pre-Selection for this prestigious international competition with his recipe for the Broadway Lafayette cocktail. “Be as adventurous and creative as you can with your cocktails.” A recent transplant to New York City, Steven found out about the Trophies through the New York Chapter of the United States Bartenders’ Guild. “To be honest, I entered on a whim with no expectations,” he confides. “This was my first competition, and I never thought I would make it to the Pre-Selection semi-finals here in NY, let alone advance to the international finals.” Currently Head Bartender at Lucey’s Lounge in Gowanus, Brooklyn, Steven’s experience belies his modesty. “I got my start five years ago at Pearlz Oyster Bar in Columbia, SC,” he remembers. “As a musician, I’ve always been a creative individual. Being a bartender allows me to channel my creativity in another way.” No doubt the travel opportunities were an unexpected bonus. “The trip in itself was a grand prize,” Steven says. “I had never been to Normandy, and it was a nonstop roller coaster. With endless amounts of Calvados, cider, and fine French cuisine, I came back completely wiped out in the best way possible.” But the real trophy was the learning experience, he notes. “As Americans, we have a very specific idea of what a cocktail should be, and it was great to see what the rest of the world is doing.”

Broadway Lafayette INGREDIENTS

1 1/2 oz. Calvados 3/4 oz. Pimm’s 1/2 oz. Cherry Heering 1 Bar spoon of Benedictine 1 Dash of Angostura bitters Lemon Twist PREPARATION

Add all ingredients to a mixing glass (except lemon twist). Add ice, stir, and strain into a chilled Old Fashioned glass with no ice (Sazerac-style). Zest glass with a lemon twist and hang a lemon ribbon on the rim of the glass.

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DRAUGHT BEER

WILL NEVER BE THE SAME

The BrewLock® System preserves the beer’s natural taste and aroma ensuring your beer tastes exactly as in the brewery. Now you can enjoy your Heineken as fresh as in Amsterdam. For more information visit brewlocksystem.com or call your local HUSA representative Please visit: EnjoyHeinekenResponsibly.com

THE LOCALS

BARTENDER SUBMISSION

Flavia Souza

American Social Bar Ft. Lauderdale, Florida Flavia Souza has only been bartending for five years, but she has learned a lot in that limited amount of time. She got her start behind the bar through friends. “A lot of my friends worked in the industry, so when I visited them around the country, I would hang at their bars and watch them make drinks.” She paid attention to their skills, techniques and the way they prepared particular drinks. “I was fortunate to know a bar owner who took a chance and let me work the slower nights until I got the hang of the process.” Currently, Souza works at the American Social Bar in Ft. Lauderdale, Florida on well-known Las Olas Boulevard. It’s home to locally and nationally brewed craft and domestic beers and wine along with creative cocktail lists containing classic as well as contemporary favorites. American Social touts self-serve beer taps featuring an ever-changing list of craft beers and has an extensive cocktail menu. Flavia likes to think that she has her own, unique cocktail style. “I love drinks made with fresh fruit and herbs, so whenever I have a chance to create something, I go for a drink that is a little lighter and refreshing as opposed to rich and hearty,” she says. “Although, I can never turn down an amazing Old Fashioned.” Her advice to young bartenders is to be nice and cordial to your patrons no matter how your day is going. “Bartenders are therapists, counselors, best friends etc., so we lend an ear and give guests a break from the day to day. Genuine kindness goes a long way these days.”

Photos Courtesy of American Social

SOCIAL’S STRAWBERRY SAILOR INGREDIENTS

1 1/2 oz. Sailor Jerry Rum 4 Fresh Strawberries 3 Fresh Basil Leaves 1/4 oz. Simple Syrup 1/4 oz. Lime/Lemon Juice PREPARATION

Muddle the ingredients together then add Sailor Jerry. Shake with ice and strain over fresh ice into a highball glass.

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MIX UP THE ORIGINAL STOLI MOSCOW MULE ®

The House of Stolichnaya™ introduces an innovative non-alcoholic mixer: Stoli™ Ginger Beer. Made from pure cane sugar and fresh ginger extract, it brings the ideal balance of sweet and spice to any cocktail. Start with Stoli™ Ginger Beer, available as a 4-pack of sleek 8.4 oz. premium cans.

DRINK RESPONSIBLY.

Stoli Group USA LLC. New York, NY. 2014 Spirits International B.V.

THE LOCALS

SMELLS LIKE GREEN SPIRIT

DANNY SEO

P hilosophy Wines

n his 12th birthday, Danny Seo founded the organization Earth 2000, a grassroots organization that spearheaded environmental campaigns throughout the world. “By the time I was eighteen, it had become the country’s largest teenage activist charity and put me on the path I’m on today as a green lifestyle expert and author,” says Seo, whose newest endeavor is Philosophy Wines. “Sharing my sustainable lifestyle with others is what I do, and since I’ve been drinking and researching organic wines since I was in my early 20’s, this was a natural progression.” Seo has been interested in wine for many years. “I’ve been really fortunate to travel extensively both within the United States and abroad, including to some incredible wine making countries.” He also had a chance to interact with chefs and restaurateurs as part of his professional career. Because of this, he was constantly surrounded by fine wine. “Over the years I’ve continued to become more and more interested in wine, particularly organic wines.” He’s well known for combining style and sustainability in all aspects of life. Even though he’s not a winemaker himself, he has discovered that some of the best wines are organic. “I want to spread that message, so the Philosophy Wine Program is a collaborative effort to bring great organic wines to the market at an affordable price.” The idea behind Philosophy Wine was to marry style and quality with sustainability and organic farming practices. “The wines are meant for drinking every day, and are priced accordingly, to provide eco-friendly wine drinkers with high quality, affordable prices in a beautifully designed bottle.”

Photo by Armando Rafael Moutela

Remaining green is extremely important to Seo when it comes to wine making. “We’re working with winery partners that implement a range of green initiatives, in addition to growing organic grapes.” They work with a winery in Northern California that has implemented environmentally friendly techniques and technology in addition to managing 100% certified organic vineyards. “Their winery is carbon neutral, they recycle/reclaim 100% of the water they use, utilize solar energy, and use lighter weight bottles made of domestic glass whenever possible.” The goal with this project is simple. “To spread the message that some of the best wines come from organic grapes, and there is a great, affordable option available.”

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INSPIRED BY THE ISLAND LIFE OF MULTIPLATINUM SINGER-SONGWRITER KENNY CHESNEY PB&B 1 1/2 oz. BCB Banana Rum 1 oz. BCB Coconut Rum 1 cup vanilla ice cream 1 tsp. peanut butter

DIRECTIONS: Blend in a blender and serve in tall glass. Garnish with whipped cream and cherry.

Imported and bottled by Fishbowl Spirits, Rochester, NY.

THE LOCALS

PROFILE

MAKING “WIN-WIN”

WORK ON-PREMISE S T E V E R AY E & J E F F G R I N D R O D Photo by Roger Castonguay of Defining Studios Olive Bar, Unionville, CT - Best Neighborhood Bar - Hartford Advocate 2014

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WHAT HAPPENS WHEN THE COMPANY YOU WORK FOR PICKS UP AND LEAVES, AND YOU DON’T WANT TO GO? YOU START YOUR OWN GIG! That’s exactly what Jeff Grindrod and Steve Raye did. Starting first with Nova Marketing Services in 2000 followed by Brand Action Team in 2005, and finally, in partnership with MHW Ltd. and Next Level Marketing establishing the U.S. Drinks Conference in 2007 they‘ve demonstrated consistent success in creating something from nothing. All three are very different companies, but they all have one thing in common: a philosophy that brands can win in the on-premise if they answer an essential question - “What’s in it for me?” Or more precisely stated, “What can my brand bring to your account that will help you grow your business?” Now with two offices in Connecticut and a Madison Avenue address in Manhattan opened last year, they are highly regarded in the business for their practical approach to marketing international spirit, wine, and beer brands in the U.S. based on a solid foundation and a dedicated focus on the trade. “We define ourselves as marketing consultants, not as agencies. Having had experience managing brand P&Ls, sales and marketing, as well as building startup companies, we have a very pragmatic and realistic understanding of how the industry works,” Raye said. “And we use that knowledge to make things happen on the street,” added Grindrod. “We know from first-hand experience the critical role the trade plays in getting brands successfully launched and growing in the U.S. market,” Grindrod says. “And our experience with newto-the-U.S. brands continues to reinforce the strategy of establishing a strong presence and relationship with the trade—the full spectrum of bartenders, F&B managers, retail store owners and staff as well as wholesalers and importers—then using that as a solid foundation on which to build brands.” The vision is to cut through the clutter and marketingspeak and really hone in on one simple thought: WIIFM or “What’s In It For Me?” At the end of the day, a brand can become successful when it is helping on and off premise accounts grow their business. Services that Jeff and Steve offer their clients start with a 360-degree view and trade strategy development. Raye added, “Depending on the needs, we offer a range of additional services including advertising and media planning, trade PR, education, and training, events, sales communication, direct marketing. This is all leveraged by the incredible efficiencies and opportunities offered by the internet and social media to reach and engage people when they are most interested.” “Our proprietary research shows that the #1 place onpremise operators get their information is through trade publications,” noted Grindrod. “To help brands reach operators we have cultivated strong relationships and work hand-in-hand with trade publications and

websites to maximize our clients’ investment and exposure in these critical media. We don’t just buy media; we negotiate packages that include added value-cover stories, market research, dedicated emails, events and sponsorships.” We are able to successfully increase the buying power of budgets by factors of 25%, 50% and more. Social media is a key area of focus as well. According to Raye, “We’re on the cutting edge of using new analytical tools to identify what programs are working well. The goal goes beyond numbers of fans and followers to find effective ways to engage consumers.”

“

BOTTOM LINE, BARS AND RESTAURANTS WANT PROGRAMS AND SUPPORT THAT HELP THEIR BUSINESS.

“

Education and training are two other areas of specialization for the pair. Industry on premise operations consultant Jim Sullivan once was asked by a restaurateur “What happens if I train them and they leave?” his response: “What happens if you don’t and they stay?” Jeff and Steve understand the importance of training and have created a range of comprehensive training and education programs for their beer, wine and spirit clients. Grindrod said, “Many of these programs are directed at on-premise bar staff and designed to educate them on how to increase tips, profits and drive sales of high margin brands, all while keeping their customers happy and coming back for more.”

The pair also work with a program called PROMPT which creates and produces short-run, fast turnaround, custom point of sale. We’ve found that if we create POS that’s customized for the account, it’s much more likely to get used and stay up. “Bottom line, bars and restaurants want programs and support that help their business. By providing tools that help them increase register ring, customer counts and visit frequency, accounts recognize that our clients are providing more than just products; they are providing the support they need to continue to grow their business.” The work Grindrod, Raye and their team do is all based on a rock-solid strategy, characterized by practical programs blended with creativity and innovation. Add in-depth industry experience and strong contact networks and you’ve got a formula for success.

CHILLEDMAGAZINE.COM

THE LOCALS

COCKTAIL SHOWCASE

BACARDI LEGACY

Global Cocktail Competition Finals MOSCOW By Thom Meintel, Editor at Large. Photos Courtesy BACARDI USA.

Semi-finalists from 27 countries prepare to compete in the Bacardi Legacy Global Competition.

Moscow’s

most recognizable landmark, St. Basil’s Cathedral, a wedding cake of a structure festooned with gables, tent roofs and twisting onion domes, is the kind of monument that inspires visitors to Russia’s capital. Commissioned by Ivan the Terrible, legend has it that Ivan was so amazed at its beauty when completed that he had the architects blinded so that they wouldn’t be able to build anything as beautiful anywhere else. Although the competition among Bacardi Legacy finalists is fierce, no one has yet resorted to such measures. If fact, there’s an overwhelming camaraderie that’s fun to watch. Still, at times that old familiar saying, “If you can’t stand the heat …” rang painfully true. CHILLED was invited to Moscow for the festivities and the auspicious event and went behind the scenes to meet the industry’s new stars and discover just what goes into this test of skill, judgment and showmanship. And of course what level of talent is needed for a barman to not only shine behind his bar but be part of the Bacardi Legacy.

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This year Bacardi hosted exceptional bartenders representing no less than 27 countries (including India and China). Each was ready to give their all to secure a place in the Bacardi Legacy Grand Final and, in a sense, write their own chapter in Bacardi history. Only one would win and see his or her cocktail elevated to iconic status. The race to the finals shook out like this. After two days of intensive training and rehearsal that included a series of hour long seminars throughout each day, the 27 mixologists were invited to present their original cocktail in the semi-final competition over three rounds of seven and one of six beginning early in the morning and lasting for eight hours. Each competing bartender had ten minutes to nail it – one minute for set-up, seven to mix and present and two minutes to clean up. Many chose to take an extra minute or more out of the allotted clean-up time for romancing the drink to the audience, some even managing to break down in 30 seconds. The CHILLED team loved

watching the race to beat the clock. The level of showmanship was amazing with some bartenders running a reel pre or post mix and many showing off a choreographed routine for their liquid story. The first round’s Frank Thelen from Germany mixed his “Under My Skin” while singing along to, what else? Ol’ Blue Eyes crooning the same. Talk about a tie breaker moment. Australia’s Fred Siggins led us down the path of cross cultures with espresso beans in his “Empire of Dreams,” having hailed from down under, then moving to New York, then back again to Melbourne. He saw the precious bean as a way to unite the judges and was a clear favorite from the get go. And when Italy’s Walter Gosso took us with him on his morning bike ride around Turin to fetch the most unique ingredients for his “Kitai” (hint: it was Ibiza salt and hibiscus) we were knocked out. But nothing prepared us for China’s Carson Xie shimmying a little hula impersonating his two year-old son after making his “Original Connection,” a drink concocted to take people back in time and bring them together. We liked the sound of that. Tea was an important mixing lynchpin for many of the more intricate recipes and with Asia accounting for three of the semi-finalists, we weren’t surprised. At the close of a gala dinner later that night the eight happy finalists (two of them female) were announced: Australia, Cyprus, China, New Zealand, Dubai (U.A.E.), India, Estonia and the U.K. The Grand Final the following evening was an all stops out affair held at Moscow’s Petrovsky Palace with a dress code calling for The Golden Age of Cocktails. Vintage 1950’s cars transported Bacardi VIP’s to the venue, a setting right out of a Dostoevsky novel. The Palace Rotunda became a fitting backdrop for each bartender’s ultimate performance while a grand beveled mirrored bar set the stage channeling the Golden Age of Bacardi. While all the esteemed finalists could cut it, bets were on Australia for a moving presentation and the U.K.’s Tom Walker from the American Bar in The Savoy, London, for the perfection of his “Maid in Cuba” with India’s Manmohan Singh as the dark horse. Shingo Gokan, the 2012 winner from the U.S., on hand as one of the esteemed judging panel, kept the crowd happy pouring his “Speak Low,” a winning cocktail if ever I’ve tried one. Guess what? Tom Walker, looking suave in his classic American Bar uniform, iced it. CHILLED’s take? On a cocktail artisan’s journey all roads lead to taste.

GLOBAL LEGACY WINNER

SIDE BAR Bacardi Legacy Finalists

Tom Walker United Kingdom | Maid in Cuba

Manmohan Singh India | 19th

Angelika Larkina

Fred Siggins

Estonia | Under The Clouds

Australia | Empire of Dreams

Guy Jacobson

Graziella Nieto

New Zealand | The Leaf Nose

Dubai, UAE | Catalizador

Dinos Costantinides Cyprus | Noble Daiquiri

Carson Xie China | The Original Connection

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COCKTAIL SHOWCASE

BACARDI LEGACY

Global Cocktail Competition Moscow NAOMI LEVY By Thom Meintel, Editor at Large. Photos Courtesy BACARDI USA.

the semi-finals in the Bacardi Legacy Global Cocktail Competition came to a close in Moscow and eight finalists were announced before a roaring crowd of over 200, CHILLED had a front row seat on the action. “It’s like the Olympics of rum” CHILLED’s publisher Jeff Greif was overheard saying; a dead-on accurate description for sure, but from another point of view much more than that. As the CHILLED team sympathized with Naomi Levy, the U.S national finalist from Boston, on the trials and tribulations of winning awards for creative mixology, I realized that while Naomi hadn’t made the finals her inspired cocktail and marketing idea had nonetheless earned her a place in mixology’s hall of fame. I was not alone in my judgment. At that moment Jacob Briars, one of the four esteemed judges and a leading figure in the global cocktail community, approached Naomi. With a conciliatory air he advised Bacardi’s U.S. heroine that regardless of the outcome, her idea to donate proceeds of the sale of her drink to a charity, Cocktail With a Cause, was in fact “her” legacy. CHILLED took time out to chat with Naomi (one of just three women competing in the competition) who embodies the American dream – working hard and never giving up. She believes the cocktail bar is the only true American institution. Her journey to the national finals, where she won accolades for her mixing techniques and recipe for the Guayaba Arabica, a drink inspired by her family’s Israeli roots and using fresh guava nectar, a staple in her house growing up, is proof that a woman can succeed in a male dominated field.

Naomi Levy.

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What is the secret ingredient behind her perfect Bacardi cocktail? Coffee scented simple syrup, which embodies an intercultural connection between not only Cuba but also Puerto Rico and the Middle East. Appearing before a devoted audience with her signature flowers in her hair, Naomi’s awesome presentation was precision built. She is not only a masterful engineer behind the bar but more importantly, she is also a woman with a message:

Lana Kouznetsov, David Cid and Naomi Levy. Photo by Jeff Greif. When and where did you mix your first drink? My first drink was officially mixed at Ruby Tuesday in Rockville, MD. It was exciting to get behind a bar after waiting tables. How did you develop your craft? It was a slow progression but when I got to Hungry Mother in Cambridge, MA I became interested in craft. Was there a turning point? When I got to Eastern Standard that’s where I developed and learned exponentially. Did you have a mentor? Definitely Jackson Cannon at Eastern Standard, who has a real passion for what he does and his energy and seventh sense is fantastic. How do you approach craft bartending? Intuitively but intellectually. Having a good idea what’s going in the glass before you start helps create a more balanced cocktail. Where do you think craft mixology is headed? For me, it’s going back to its roots. At the end of the day a simple cocktail can take just as much skill.

Is there anything about your background that inspired your mixing style? My dad is my biggest personal inspiration. He loved to cook and host people and when I got into the industry it wasn’t much of a leap for me. Mixing with Bacardi encourages creative expression. Where are you headed next with it? When I was thinking about Guayaba Arabica I learned that Bacardi Superior had a nice acidity which lends itself to being great mixing rum. What interests me now is perhaps working with a stirred application. What would you like other mixologists to know about your Bacardi Legacy experience? For me the most rewarding part of my journey was connecting with a charity and I encourage others to use their own voice and make a difference. (#cocktailwithacause) What did you learn from the finals? I learned from my fellow bartenders and loved the camraderie.

While camaraderie played a big part in a week of celebration, craftsmanship, creativity and competition it was clear to the CHILLED team that coaching and teamwork made the biggest difference. Behind Naomi for much of the intense preparation was David Cid, the U.S. Brand Ambassador for Bacardi Legacy, whose role was to hone her presentation skills, critical to winning the Olympics of rum. According to David the perfect Bacardi cocktail must be marketed as well as mixed and presented. He admitted that Naomi’s unique approach to the competition was way ahead of the game and that a role has been identified for her in future competitions along with educational scholarships offered in tandem with the U.S.B.G. His last words were profound, “…Despite the fact that we didn’t win Naomi made the U.S. proud.” CHILLEDMAGAZINE.COM

GRAND MARNIER GATEFOLD

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MASTER DISTILLER PROFILE

Tom Nicol

The Road Taken By Anthony Caporale Photos Courtesy of Miles Baldi

ometimes the shortest distance can take a lifetime to cover. Born next door to the whisky distillery where his father worked for 28 years, Tom Nicol has spent every year since on a path that would ultimately lead to his current position as Master Distiller for Tanqueray gin â&#x20AC;&#x201C; a brand owned by a direct descendent of the spirits producer that ran the very facility he grew up beside. Setting aside aspirations of becoming an auto mechanic in favor of working with his dad, Nicol began painting barrel ends at age 17 and to this day has never left the company.

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“I’ve been focused on Tanqueray for about nine years now,” Nicol recalls, “though I started distilling whisky over four decades ago.” When the distillery was moved from England to Scotland he began learning to craft neutral spirits like gin, which he notes can be more demanding to create than aged products. “Whisky goes in a cask for years, and that can give you time to work with the spirit and even correct minor flaws, but you can’t change gin after you distill it. All mistakes are final.” More challenging yet is producing the brand’s premium Tanqueray No. Ten gin, which doubles Tanqueray London Dry’s minimalist blend of four botanicals (juniper, coriander, angelica root, and liquorice). As Americans began preferring ever-drier martinis, Tanqueray saw a need for a different kind of gin that could stand on its own without leaning on vermouth to provide additional herbs and spices. The new botanical quartet includes fresh grapefruit, orange and lime, which are delivered to the distillery in the morning and introduced into the pot the same day. Working with fresh fruit at high temperatures without damaging the delicate flavors and aromas requires all of the skill and experience Nicol has amassed during his lifetime in distilling. Moreover, the process can only be successfully carried out in a small alembic known as Tiny Ten that both produces the first distillate and also lends the spirit its name. “Each run in Tiny Ten is timed to the second,” Nicol confides. “I like to tell people it takes 222.22 minutes to make a small distillation of the citrus.” The result of this level of precision is nothing less than an entirely new drink designed specifically for the martini market. With a maximum capacity of only 500 liters, Tiny Ten represents an unexpectedly craft approach for the best-selling imported gin in North America. Those who know Nicol aren’t surprised by this, though. “I always strive for authenticity and quality,” he remarks, “and I prefer to do things the traditional way.” Bearing this out, each small distillation then goes into Old Tom, Tanqueray’s world-famous still that has been in use since the reign of King George III and was part of the only distillery to survive the WWII London bombings.

“Whisky goes in a cask for years, and that can give you time to work with the spirit and even correct minor flaws, but you can’t change gin after you distill it. All mistakes are final.”

If, as it has been said, genius is nothing but continued attention, then every batch of Tanqueray No. Ten gin is surely a masterwork. We can now only guess at the contributions the man behind this remarkable product would have made to the world of engines and automobiles, but surely the car enthusiast’s loss has been the spirit aficionado’s gain. “I wouldn’t change my life for anything,” Nicol observes with a smile. Neither would the legions of loyal Tanqueray drinkers all over the globe. CHILLEDMAGAZINE.COM

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BEVERAGE DIRECTOR PROFILE

Musician Cocktail Trio

Fat Man, Toussaint Tchoup and Dixie Cup

Rory lag Gon

PHIL’S GRILL s n a e l r New O

ory Gonlag has been bartending and managing in New Orleans for the past several years. Like many, luck had an influence on where he is today. “I actually got very lucky and was hired by a local bar that did very well in New Orleans and they just took a shot with me.” He was thrown to the wolves his first night and decided to just run with it. “I made it out okay and that’s what is so unique about the bartending industry. You get a window of opportunity to prove yourself and you are either good at it or you’re not.” Music is such an essential part of the culture in New Orleans which is why Gonlag incorporates it into his drinks at his current gig at Phil’s Grill in the warehouse district in the Big Easy. ”The restaurant is housed in the former recording studio of Cosimo Matassa and great music legends recorded there.” It only made sense to pay tribute to these talented musicians, so he created a cocktail menu inspired by them. “For example, the Fat Man is a tribute to Fats Domino and is a bad-ass version of the Bloody Mary, with bacon-infused vodka and of course, string beans.” The Dixie Cup is Gonlag’s unique twist on the Pimm’s Cup cocktail in honor of the Dixie Cups who also recorded in the space. “We play a lot of the very music that was made in that space, so it’s pretty cool how it all comes full circle.”

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Photos by Geovanni Velasquez

Gonlag’s best advice for young bartenders is to overimpress every single guest with the best service you can possibly give them. “It will get you a long way in the industry and you’ll find you will have a loyal following of customers that keep coming back.”

Over  fruit purees, specialties & blends Complimentary samples for foodservice professionals perfectpuree.com/fywsample

Purees, Specialties & Blends www.perfectpuree.com • (800) 556-3707

Journey

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PLANET CLAIRE

the

Inspiration

is a capricious mistress that is variously defined. I tend to interpret it as stimulus that motivates me in directions I hadn’t previously considered. For this reason, I find it important to be open-minded and receptive. Working with Belvedere and traveling around the world for the brand either educating or researching new ideas to develop is incredibly inspirational and I can often be found sniffing or tasting anything and everything when I’m in a new place. I’m fortunate to be surrounded by inspiring people and concepts and find I’m always eager to absorb novel experiences in order to create something unexpected or add a new twist to a classic. Sadly, though, when all is said and done what seems to be making the most noise out there are the ‘me too’ imitators or the frantic pleadings for the ‘next big thing.’ So, how does one find inspiration that’s genuine? I recently spoke with Carol Maa, fragrance trend forecaster for OfLeisure, to learn how fragrance houses stay ahead of the curve and are never short of new ideas. CS: Where do the best ideas come from? CM: Conversations. I’m constantly asking my friends a gazillion “why’s” as well as talking to strangers. It drives my friends crazy, but strangers are so open! Recently I found myself doing exactly that in Buenos Aires at Tales of the Cocktail (On Tour). There I met Diego and Sanra Felix who operate Collectivo Felix, a supper club run from their home. Diego is inspired by the flavors of Argentina and when I visited his focus was on the Litoral, an area in the northwest. From there hitherto unknown ingredients such as aguaribay, a pink peppercorn from a native tree and algarroba, a white carob flour from Formosa, formed the basis of Diego’s cooking. In addition, his expansive herb garden

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introduced me to the joys of suico or huacatay, (very popular in Peruvian cuisine), a few different types of sage and burrito (which doesn’t have an exact English translation but is very similar to spearmint). These formed the basis for a series of Argentinean drinks that Belvedere will feature over the summer months. For me, ideas are rarely formed by one single element but a confluence of factors that colludes to create something greater than the sum of its parts. This is in essence how I feel about the inspiration behind great drinks or the development of a new Belvedere flavor. It’s always about collaboration. Yes, inspiration can come via a trend forecaster, a new ingredient or simply by taking a trip. But for me, the creative journey begins and ends with the people you meet, and always via a shared experience. Through listening and learning I’ve been motivated and hope that I’ve contributed to moving others. Our industry is so fast paced and immediate. One person’s creative journey is now shared across social media in the blink of an eye, to inspire and delight us all. Rather than being envious of creativity, our industry supports and encourages it. That drives us to be more creative and to seek out the new and interesting, propelling us forward into the unknown and away from the mundane. What a marvelous creative journey we’re all on and this, if nothing else, should always be celebrated with a damned fine drink. Claire Smith is the head of spirit creation & mixology for Belvedere Vodka.

to $5,000

Enter to Win The Perfect Purée of Napa Valley Flavor Challenge From June 15, 2014 – September 14, 2014 The Perfect Purée is challenging bartenders nationally to show off their creativity. Order complimentary samples and mix away. HERE’S HOW IT WORKS 1. Order complimentary samples at: perfectpuree.com/fywsample 2. Mix up your masterpiece containing at least one Perfect Purée flavor 3. Submit your recipe at chilledmagazine.com/flavoryourway Check the website often for updates and additional information.

MIX IT UP

CELEBRITY SIPS

ORANGE IS THE NEW BLACK

WITH SEASON 2 UNDERWAY, CHECK OUT WHAT THE CAST OF THE POPULAR NETFLIX PRISON DRAMEDY SERIES, OITNB LIKE TO DRINK WHILE BEHIND BARS. Photos Courtesy Shutterstock TARYN MANNING Who plays twisted meth-head turned born-again inmate, Tiffany Doggett, loves to visit Extra Virgin in NYC for brunch to enjoy their awesome Bellinis.

TAYLOR SCHILLING Who plays starring role, middle-class Piper Chapman, is sentenced to spend time in a federal prison, and likes to sip on champagne.

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Phot o by

J us

ti n

Ifi ll-

VICKY JEUDY Best known as Janae Watson from the show told Chilled she is a fan of the Jail Bird cocktail which was inspired by the show. THE JAIL BIRD INGREDIENTS 1 Part Owl’s Brew Pink and Black 1 Part Cuca Fresca Gold 2 Dashes of Bitters PREPARATION Shake and pour over rocks, garnish with orange slice.

NATASHA LYONNE Portrays Nicky Nichols and likes to visit Midtown Manhattan’s Villa Berulia to sip red wine with her familystyle Italian meal.

LAURA PREPON Who plays drug trafficker Alex Vause has boasted, “You drink, I drink. People love to have a cocktail.”

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KATE MULGREW Iconic actress Kate Mulgrew plays Red Reznikov, the Russian spitfire that runs the prison’s kitchen. Kate says, “My drink is wine. A beautiful Sauvignon Blanc, a crisp Pinot Grigio in the warmer months and in winter a hearty red.”

WWW.PURAVIDA.MX

SI NO ME ACUERDO, NO PASO!

IF I DON’T REMEMBER IT, IT DIDN’T HAPPEN

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SASSY SPIRIT

Stirring the Pot

Jenny McCarthy

with

By Ariana Fekett. Photos Courtesy of Rob Loud.

the launch of Vemma Renew in Manhattan, Chilled was lucky enough to sit down with the fun and gregarious Jenny McCarthy. Jenny has an energy that’s both relentless and infectious. With a new book, Stirring the Pot on the scene, an all-female comedy tour, and a place on The View, she’s bringing her personality to the forefront with a whole lot of love, and a healthy dose of sass. One of Jenny’s most recent focuses has been to endorse Vemma Renew, a nutritional beverage that’s loaded with good-for-you ingredients. When asked about the product, she had this to say: “Anything I believe in, I have to be part of it. It makes people feel better and it made me feel better. I don’t have to take sixty vitamins a day like I was taking. I can get it all in one.” And she’s not kidding. She drinks it every single day. (Maybe that’s why she’s so effervescent?) Vemma Renew is loaded with phytonutrients, 12 full-spectrum vitamins, and a blend of over 65 minerals to keep the body strong, the skin healthy, and to protect against free radicals. This elixir is fruity, and would pair well with smooth vodka. With the healing ingredients silica, aloe vera, vitamin C, and B vitamins to boost energy, it would also be great for soothing hangovers. It’s Jenny’s nature to reach out with candor, and her hope is that Vemma Renew will reach even more people, bolstering their health and well being the way it’s bolstered hers. And with humor by her side, her most recent offerings are sure to elevate her audience and bust some guts along the way. Look for her anecdotal and smart new book, Stirring the Pot, and her raucous comedy tour, Dirty Sexy Funny, to make your summer merry.

Mangosteen Martini

MUST MIX

INGREDIENTS

1 1/2 oz. Absolut Vodka 1 oz. Fresh Lime Juice 2 oz. Vemma Renew Sparkling Wine or Champagne

Vemma Renew features the super fruit mangosteen.

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PREPARATION

Fill up shaker with ice and add the lime juice, vodka and Vemma Renew. Shake well and strain into a chilled martini glass. Top with sparkling wine.

BOLS FOAM

WORLD'S FIRST ALCOHOLIC FOAM A SURPRISE FOR EVERY GUEST, FUN FOR EVERY BARTENDER!

Kir Royal 0.5 oz Bols CrÃ¨me de Cassis Top up with Champagne 6 pumps of Bols Cassis Foam

MORE COCKTAIL INGREDIENTS, RECIPES AND INSPIRATION: BOLS.COM Lucas Bols USA, Manhasset, NY. Please enjoy responsibly.

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SPIRITED SPEEDSTER

Driven

Alexis DeJoria

Success to

Patrón XO Café Nitro Funny Car

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By Nicole DiMattei Photos courtesy of Gary Nastase Photography It has happened to us all. You’re driving down the highway, keeping a good pace with your fellow motorists, when you happen to catch a glimpse of your speed. You start to realize how fast you really are going, and you feel your heart start to race in your chest. Now what if you looked down and saw that your speedometer read 319 mph? How fast do you think your heart would be speeding then? Now imagine that you slam on the brake, but your car doesn’t react to your demand. You are about to smash head first into the sand pits and safety nets. Alexis DeJoria, now pilot of a 10,000 horsepower Patrón XO Café Nitro Funny Car, doesn’t have to imagine this scenario. It is exactly what happened to her only five years ago. “I was so angry. After the crash, I was fueled by adrenaline; it was an amazing experience to come out unscathed, but I was definitely angry. I knew I won the race, but I didn’t have a car.” After her parachute and brake failure, her Top Alcohol Funny Car certainly didn’t survive the crash, as it was practically folded in half. Alexis swears she could have gotten back on the road the next day, but it took about a month for the car to be rebuilt. During that time, she began to process the crash, coming to a realization about how close she was to getting hurt. When it was time again to climb her way into the driver’s seat, she found herself feeling hesitant. She said, “Nothing felt right. The steering wheel felt wrong. The brake felt out of place. I felt out of place.”

And she did. Alexis DeJoria’s rise to success, like her father’s, didn’t happen over night. She always loved anything that was fueled by fuel, but when she decided to pursue racing professionally, she knew she had to take it slow. To make her way to the Nitro Funny Car, Alexis had to first master the slightly slower cars along the way. “I had no background in the field. No one in my family had been a professional driver. Learning the ropes was the only way, the respectful way. I earned my stripes to be in that seat.” Even with her cautious approach to this extreme sport, mishaps arise, and any weaker minded person would have given up, afraid to get back in the driver’s seat after such a horrific accident: but not Alexis. She found her way back behind the wheel, and then onto one of the world’s most powerful racecars. Her three-year Nitro Funny Car drag racing career has been met with barrels of success, including two wins, one runner up, and five semi-final finishes. Not only that, but Alexis recently made history as the first woman to clock in at a sub-four second run. She completed a race in 3.997 seconds. Sometimes you just have to get back behind the wheel.

But she knew that it would only take a single race to find her confidence again; she just needed to get back behind the wheel. Daughter of Patrón Spirits Company co-founder John Paul DeJoria, Alexis was no stranger to the bumpy road to success. With only a $700 loan, her father set out to prove his worth. He sold hair care products door to door, living out of his car, determined to follow his dreams to victory. Those hair care products proved to be a perfect path for him and his then partner, Paul Mitchell. Even surrounded by fame and fortune, Alexis knew that she had to follow her own dreams. “I never claim my father’s success as my own. He wanted his children to have a strong work ethic and to be our own leaders, our own pillars of success. That way, I could sit back at the end of the day and say ‘I made this with my own two hands.’” CHILLEDMAGAZINE.COM

MIX IT UP

BUZZ WORTHY

Prosecco Float The

GREAT FOR SPRINGTIME SIPPING, PROSECCO IS FRESH, INVIGORATING AND BEAUTIFULLY VERSATILE. AS ITALYâ&#x20AC;&#x2122;S FAMED SPARKLING WINE, PROSECCO, LIKE CHAMPAGNE, TAKES ITS NAME FROM THE SPECIFIC GEOGRAPHIC REGION IT IS MADE IN. PROSECCO IS THE PERFECT INGREDIENT TO LIGHTEN UP YOUR SPIRITS.

Martini Prosecco is stylish, playful, fruity and crisp. Give their fabulous float a mix.

Prosecco Float INGREDIENTS

5 oz. Martini Prosecco 1 Scoop Raspberry or Lemon Sorbet PREPARATION

Add scoop of sorbet to a chilled champagne flute. Fill with Prosecco, and garnish with a strawberry or lemon twist.

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ADVANCED MIXOLOGY

DRINK IN HISTORY

t was “the greatest, gaudiest spree in history,” claimed F. Scott Fitzgerald. It was a time when the government’s attempt to set society straight only made the masses crave even more the fashionable forbidden fruit. It was an age where nearly all of the 480,000 gallons of liquor confiscated in a single year were comprised of some style of poison. It was Prohibition. And that’s where we find the origin of The Bee’s Knees.

By Nicole DiMattei

With no accurate account of its creation, enthusiasts were forced to dig deeper. The Bee’s Knees’ beginnings were placed in the Prohibition era due to its inclusion of gin and its flapper-influenced name. Along with “the cat’s pajamas,” “the flea’s eyebrows,” and “the kipper’s knickers,” the phrase “the bee’s knees” was a popular expression in the 1920’s. In April of 1922, The Newark Advocate shared their hottest new editorial, What Does it Mean?

That’s what you wonder when you hear a flapper chatter in typical flapper language. “Apple Knocker,” for instance. And “Bee’s Knees.” That’s flapper talk. And it certainly was “flapper talk,” because from the late eighteenth century up until the roaring twenties, “the bee’s knees” was actually known to mean “something very small and insignificant.” At the time of this cocktail’s creation, the well-known watchword was only seen as “something outstanding.” For the raucous group partaking in speakeasy festivities, The Bee’s Knees Cocktail was definitely something outstanding.

Aptly named, this Prohibition brew contains the edible form of flower nectar: Honey. It was this honey that was used to mask the smell of the infamous “bathtub gin.” Not only were consumers fooled by this sweet, aromatic concoction, but also the honey made it difficult for the police at the time to detect any trace of alcohol. While the precise origin may be lost in history, the recipe can be found in the 1934 book, Boothby’s World Drinks and How to Mix Them.

Today, fans of this cocktail suggest using high quality, local or regional honey to give your guests a greater experience. Note that depending on seasonal and regional variability of the honey in use, each Bee’s Knees may taste slightly different. “Honey goes well with the floral notes in gin,” says Arne Hillesland, Master Distiller of Distillery No 209 Gin. “I enjoy collecting distinctive honeys, with my favorite being Leatherwood from Tasmania. For the Bees Knees cocktail, I prefer Fireweed honey from the Pacific Northwest. Phenomenal floral flavors.” So as the weather warms, why not try this nectarsweetened classic a number of different ways; see which type of honey you enjoy best in your libation. And the Bee’s Knees is perfect if you’d like to take a tip from the famed Fitzgerald. The man who best penned the excitement of Prohibition was known to favor gin because of his belief that the scent couldn’t be detected on his breath. Now isn’t that just the Cat’s Pajamas?

Bee's Knees The

Created by The Inn at Little Washington All of their honey is produced in house from several beehives located at the property across the street. The honey is used for cocktails, breakfast, cheese and tea. INGREDIENTS

PREPARATION

1 1/2 oz. No. 209 Gin 3/4 oz. Honey Syrup 1/2 oz. Fresh Lemon Juice 1/2 oz. Fresh Orange Juice

Place lemon juice, lavender and a few small cubes of ice in a mixing glass and muddle gently, add honey syrup, gin, lemon juice in a cocktail shaker filled with ice and shake vigorously. Strain through fine mesh into a small chilled cocktail glass with honey powder rim.

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TIP

For The Bee’s Knees, try making a ratio of 1:1 honey syrup. It’s easy, remains liquid in the refrigerator, mixes more readily, and it’s easier to adjust the cocktail depending upon the honey’s characteristics.

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ADVANCED MIXOLOGY

the HOMEMADE

GiN kit

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TOOLS OF THE TRADE

Journey A Botanical By Christopher Osburn Photos courtesy of FocusMedia and Kapptured Moments

ave you ever wanted to enjoy a nice cocktail with gin, but all you had was a bottle of vodka? Joe and Sarah Maiellano have the answer to your problem. They are the cofounders of the Homemade Gin Kit. “The Homemade Gin Kit gives people the tools they need to make a unique and delicious bottle of gin in their own home,” says Joe. As you may or may not know, gin is essentially a neutral grain spirit infused with the essence of juniper and other herbs, spices and flowers. “Our kit includes a proprietary blend of botanicals, Italian glass swing top flasks, a strainer and funnel, and instructions on how to make the whole thing work.” He touts that in thirty-six hours anyone can be imbibing the best gin and tonic in the world. “Well, in my opinion, at least.”

than they had available. “We still wanted to share our gin with the cocktail-loving public, so we designed the kit to let people make our gin themselves.”

Maiellano chose gin as the spirit of choice because it’s his favorite. “Most other spirits get their flavor and character either from the grain used in the distillation process or during the aging process. Gin’s flavor profile is created by infusing the essential oils of juniper and other botanicals, making it perfect to craft at home.”

Maiellano says they created the recipe, the kit and the company, because they really love quality spirits and cocktails. “When it comes to cocktails, I have two maxims that guide what I drink: You should care about what you’re putting in your body, and a cocktail can only be as good as its worst ingredient.” That doesn’t mean you have to use the most expensive stuff available though. “It just means you should strive for the best you can and not cut corners. And what’s better than making your own hooch?”

The idea to create the kit began when Maiellano and his business partner Jack Hubbard created a gin recipe and began talking about opening a distillery. “After putting together a business plan and doing the due diligence, we realized that we would need over $1 million in startup capital.” Clearly, this was a lot more

The pair already has plans to release new herbal mixtures so consumers can make different flavored gin. “We’ve got a few other blends in the works that will let our customers make different recipes and styles of gin with the kit they’ve already gotten.” When enjoying gin, Maiellano is a purist and likes to stick to the classic Martini. “Four parts homemade gin and one part Dolin dry vermouth, stirred, up with a lemon twist.” He says that although he prefers a Martini, he likes most gin cocktails. “I routinely fix Corpse Revivers, Gin and Tonics, French 75’s, Aviations and more at home. And that’s just on the weeknights.”

To find out more, visit homemadegin.com.

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ADVANCED MIXOLOGY

NEW AND NEXT

439 Years and Counting of Pure Innovation

BOLS GOES

BIG BOLD &

with new foams and bottles

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By Francine Cohen It may be hard to wrap your head around the fact that a venerable spirits company with a 400-plus year old history has been, from their start, an innovator in their field; but at Bols, nothing could be closer to the truth. This explains how the ubiquitous Bols bottle at bars has, throughout the centuries, remained relevant as a premium bartender brand, visible on back shelves at some of the world’s best bars. This has been the way since the company’s inception when founder Lucas Bols utilized his access to international trade channels, bringing back to Amsterdam herbs and spices that up until that point were not available. Jaron Berkhemer, Marketing Director, Lucas Bols U.S.A. comments, “In 1575, we were in a unique position to create something very new and tremendously high quality and we have never let that go.” The prevalence of the Bols range on the back bar has been cemented not only by quality, but also utility. Berkhemer notes, “In order to make a cocktail you need to add certain flavor elements – we’re in a position, with the level of quality and care that we put into our brand, that we are a critical component for bartenders to mix up classic or modern cocktails. Let’s face it, we know that the whole movement of flavored vodkas is over the top, but people are still looking for better ways to add flavor to a cocktail. We understand that there are quite a few flavor options, what we offer is an opportunity to add flavor to your drink with the oldest, most awarded liqueur range in the world.”

“Our objective was to have the bottle reflect our confidence and quality. We wanted our brand to come to life with bars in the U.S. displaying our rainbow range of colors along their back bar, just like the global bars do.” Jaron Berkhemer, Marketing Director, Lucas Bols USA The uniquely designed pump affixes to the top of the bottle and with quick little pumps creates up to 2 liters of fizzy delicious foam.

Bols has been leading the way for centuries and now introduces yet another innovation: The world’s first alcoholic foam. Bols Foam simplifies the creation of a frothy layer on top of any cocktail for bartenders and makes it easy for hosts of a cocktail party to impress their guests. Says Berkhemer, “We found an innovative way to apply foam to cocktails and captured the whole foam trend in a bottle. Creating foam can be a complex and time-consuming affair, plus foam created with egg whites, for instance, doesn’t sit on a drink for very long, but Bols foam is made with alcohol so it remains longer.” Bols Foam will be available in three flavors – Blue Curacao, Amaretto, and Crème de Cassis. Apply the pump to it and it changes the liqueur to a foamy substance. It saves the bartender time and creates an incredible visual effect. The foam effect is so colorful and eye catching that bartenders have been known to make one drink with it and have so much attention paid to it that everyone else wants one. The foam remains on top of the drink for 15 minutes, leaving plenty of time to draw attention. And when it finally breaks down into the drink the foam mingles properly with the flavor of the cocktail. Also playing nice in the bar is the newly designed Bols bottle, which feature a sleek metal cap instead of plastic, and an insert to prevent sugar clogging. Berkhemer explains, “We changed the bottle shape to something more sleek and elegant.” It was designed in collaboration with British ergonomic consultant Joe Langford and over 100 international bartenders and tests of its efficacy in a number of categories proved the new bottle was better than the old one.

There goes Bols, innovating again.

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ADVANCED MIXOLOGY

FLASK COCKTAILS

hen creating the cocktail menu at NYC hotspot Rusty Mackerel, Chef “James” Mac Moran was faced with a challenge. Since the cozy space did not have a traditional bar space to create and serve cocktails, Chef Mac opted for serving up their creatively crafted cocktails premixed in prohibition-style flasks.

“The challenge here was figuring out how we could offer high-quality cocktails in a very small, intimate space with no bar,” says Chef Mac. “Serving our own premixed cocktails in flasks was the perfect solution. Not only is it in keeping with today’s hot prohibition-style bar trend, but it lets us serve a consistent, delicious product without taking up any extra time or room.” Flask Cocktails currently on the menu include the Negroni, the Upper Manhattan and the Sazer Mac.

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Photo courtesy of Crystal Ann Jones

THE BUZZ

ÂŠ 2014 Palm bay international, inc. boca raton, fl.

keeping it real AnD mixing it up.

94 RAting excellent,

highly RecommenDeD 2014 Ultimate Spirits Challenge

ADVANCED MIXOLOGY

BARFLY

Photo Courtesy of Jennifer Mitchell Photography

bout a year ago, I started hearing of a place called the Dead Rabbit, along with news of a young whippersnapper by the name of Jack McGarry. They’d won Tales of the Cocktail’s Best New Cocktail Bar, Best Menu, and Jack won International Bartender of the Year. Watching Jack is like watching ballet: he is the Baryshnikov of the service industry, except he’s even more difficult to understand – thanks to his pride in being Northern Irish, he refuses to learn proper English. Jack’s technique and flow are poetry in motion and a joy to witness. Oh, and did I mention he is only 25? A rising star that is already at the top. In fact, he and partner Sean Muldoon are redefining where the top is! Every millimeter (these are smaller than inches, for my U.S. readers) of The Dead Rabbit has been painstakingly scrutinized by both with ludicrous fanaticism. Jack is the most singularly driven individual I have ever met. Thankfully, he has talent and brains to back it up, along with Sean as a mentor to boot. Coupled with Jack’s audacious joie de vivre, he makes the perfect host – assuming, of course, you can understand a word he says. When we first became friends, he cheekily informed me that he’d installed a bell that would ring every half hour through service, a cue for staff to check that the restrooms were immaculate. Ponder how this man obsesses over the cleanliness of the restrooms, then imagine his attitude toward cleaning his bar, or perfecting each of the Rabbit’s drinks, or their guests’ enjoyment. Amazingly, The Dead Rabbit had never served me anything but varying delicious punches as the ‘Welcome to the Parlour’ amuse bouche, despite my incredibly numerous visits (I live three blocks away). I asked Jack how he maintained such high consistency with his punch recipes. “Ah, it’s eezy buddy. I haalve a fourmula,” he gallantly bellowed. Pretty smart, that. A formula of strong, sweet, sour, and weak. And his secret ingredient? Tea apparently. Perhaps he is British after all. “Care to share the fourrrmula?” I asked. “Haha, cheeky bugger!” he replied. “I’ll give ya a rabbit punch, but not the recipe to Tha Dead Rabbit’s Punch – are ye mad?”

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(Formula Source; ‘Cooling Cups & Dainty Drinks’, William Terrington, 1869, London) TO A MIXING BOWL, ADD:

• • • • • • • • •

Zests of 12 lemon 250 grams caster sugar Muddle until all the oils have been extracted from the skin Then add 250mls fresh lemon juice 750 mls strong boiling hot green tea infusion 750 mls Oxley Gin 2 oz. Green Chartreuse 15 dashes Pernod Absinthe 15 dashes Boston Bitters

PREPARATION

Stir until all the sugar has been dissolved. Strain through a chinois and finish the mixture off with a freshly grated nutmeg. Refrigerate and it’s fit for use. Jack says: “The key to making a great punch is getting the proportion formula nailed down. I have a few different styles of formulas but the one above works best across the board. Alcohol and water in equal proportions, citrus and sugar balanced as well, then spice and tea.”

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

Ron

ABUELO Rum The Artisan Way By Christopher Osburn. Photos courtesy of Ron Abuelo Rums.

RON ABUELO IS ONE OF THE FINEST, MOST WELL RESPECTED AGED RUMS ON THE MARKET. THE HIGHLY TALENTED DISTILLERS AT VARELA HERMANO MAINTAIN THIS HIGH LEVEL OF PERFECTION BY HAND CRAFTING THEIR RUMS THROUGHOUT EVERY LEVEL OF PRODUCTION. A FAMILY OWNED COMPANY, VARELA HERMANO HAS BEEN PRODUCING HIGH QUALITY SPIRITS IN PANAMA SINCE THE EARLY 1900’S.

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Our brand is the expression of our “ long and passionate quest to produce the finest aged rum in the world,

“Our brand is the expression of our long and passionate quest to produce the finest aged rum in the world,” says Luis J Varela, Jr., a third generation family member who now runs the company. “Abuelo means grandfather in Spanish and the old man image on our labels reflects the essence of this brand: heritage and tradition.”

”

Ron Abuelo Centuria is a limited edition, one time only release made to honor the 100th anniversary of the company. To create Centuria, Varela cracked into private barrels that were aged up to thirty years. The company doesn’t want the supply of Centuria to dry up quickly, though. They will only release a limited quantity of this highly prized aged rum per year.

Varela believes in the artisanal way of rum making and pride for the history of the company and the country it’s located in. “We are very proud of our Panamanian birthright and we believe this magical country provides the perfect place to create the very best rums.” Sugar cane is grown, picked by hand and distilled on the 3,000 acre estate. Varela Hermano currently produces four oak aged rums Añejo, 7 Años, 12 Años and newly released Centuria. While England is well known as the land of gin and Mexico is known for tequila, rum production isn’t associated with one country specifically. Barbados, Puerto Rico, Jamaica and many other countries have had a hand in creating today’s rum global market. Climate and natural influences have a lot to do with the eventual taste and appearance of rum. Ron Abuelo is crafted at Haciena San Isidro in Pesé. The Hacienda sits in a tiny, lush valley in Panama’s Azuero Peninsula. Each batch has a specific character and flavor that can only come from the region because of the mix of misty, humid days and cool nights. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

WHAT TO MIX NEXT

CAUSE A STIR WITH THE LATEST INGREDIENTS

GREEN CHARTREUSE CHARTREUSE is one of the oldest and most captivating spirits today. Produced by Carthusian monks in the French Alps, Chartreuse is an herbal liqueur with almost 400 years of history. As the story goes, only two monks from the order know the secret recipe, and each was only told half of the whole recipe. They have also taken a vow of silence. Green Chartreuse is one of the most popular forms of the drink, and is made from 130 herbs, plants, and flowers. The color is actually from Chlorophyll which is found in plants to give it its green color. Sommelier Chris Sweet of Davio’s Northern Italian Steakhouse on Lexington Avenue in Manhattan mixes up his enchanting Verbena Monk Cocktail. “The cocktail is reminiscent of sitting in your herb garden sipping lemonade on a late summers eve. It’s not only refreshing but hydrating as it is prepared with 150 herbs,” says Sweet. “To get the full expression you simply mix ice and club soda, that brings its flavor to the fullest.”

VERBENA MONK COCKTAIL Must Mix

INGREDIENTS 1 1/2 oz. Green Chartreuse 1 oz. Fresh Squeezed Lemon 1 oz. Cane Sugar

PREPARATION Combine ingredients with equal parts water and club soda stirred over fresh ice. Lemon Verbena leaf or fresh lemon thyme to garnish.

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ADVANCED MIXOLOGY

INNOVATION

Dewarâ&#x20AC;&#x2122; s new Portfolio look

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ewar’s Blended Scotch Whisky, the number one selling blended Scotch whisky in the U.S., has a bold new look. With the redesign of the entire collection, the individual bottles are more in-synch with one another and the spirit of John Dewar, whose humble beginnings as an avant-garde farmer, inspired the innovative design. While the bottles contain the same great Scotch whisky, everything else has experienced a major over-haul.

on the label, there are individual statements of aging and provenance for Dewar’s premium and super-premium whiskies. Further, each bottle of Dewar’s Signature comes with the unique certificate of authenticity and is signed by the Master Blender. The traditional inclusion of the John Dewar signature on Dewar’s bottles was a foundation that was established when John Dewar put his name on a bottle of blended Scotch, becoming the first person to ever do so.

With a more elegant vessel that emphasizes the artistry and craftsmanship of the brand, the new packaging also captures the legendary heritage that is Dewar’s. The revolutionary new look allows drinkers to hold the story of Dewar’s in their hands every time they pick up a bottle.

The trefoil Celtic truth knot, embossed onto the glass of every bottle, is the most distinctive feature of the new packaging. The three interlocking “D”s represent the three powerful men who created the company – John Dewar and his sons, John Alexander Dewar and Tommy Dewar. The knot is a powerful visualization of the strength and longevity of the brand.

Along with the modern, sleek and more cohesive bottle design, the brand wears its countless awards and accolades on its sleeve with each bottle displaying winning gold icon representations on its label. The labels on the new Dewar’s bottles incorporate a wealth of other special features, which all allow consumers to discover the historical stories behind the famed Scotch whisky. Along with the year of Dewar’s founding, 1846, and John Dewar’s signature emblazoned

Dewar’s 12 Years The Ancestor

Dewar’s 18 Years The Vintage

“Under the banner of True Scotch, the new Dewar’s visual identity is designed to intrigue and engage consumers in the most direct way possible, bringing the values, aspirations and authenticity of this unique whisky to life, while showing how relevant these qualities remain,” says John Burke, Global Category Director for Dewar’s. “Throughout its history, Dewar’s has set the standard for Scotch whisky, paving the way for the title of True Scotch since 1846.”

Dewar’s White label

Dewar’s Signature John Dewar

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ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

Bananas, Bananas THIS WONDERFULLY SWEET FRUIT WITH A CREAMY FLESH IS, arguably, one of the least obvious choices for concocting cocktails. Chelsey Dunkel, Mixologist for Bounce Sporting Club says, “Bananas, actually boast fairytale flavor characteristics for softening the smokiest, spiciest, most intimidating of spirits while complimenting each of the subtle nuances many may have otherwise simply swallowed.”

Must Mix

J-Stroke In Chelsey’s J-Stroke recipe the pairing of banana with Jameson Whiskey is enjoyable interplay between wood and nuts with a lingering aroma of warm, freshly baked banana bread, or banana pancakes with freshly sliced strawberries. INGREDIENTS

2 oz. Banana Infused Jameson 3 - 4 Muddled Strawberries with sugar PREPARATION

Shake and strain onto fresh ice in a highball. Top with ginger ale.

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Photo by Michael Elins

The Man Behind the Brand

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

ADVANCED MIXOLOGY

IN THE KNOW

THE

World’s Largest Toast ON

World Martini Day By Anthony Caporale

At the height of the Gold Rush, a lone traveler seeking his fortune in Martinez, California, stops by the famed Occidental Hotel in San Francisco to quench his thirst. Legendary barkeep Jerry “Professor” Thomas, father of modern mixology, is fatefully behind the stick. Tossing a gold nugget casually onto the bartop, the traveler asks Thomas to make him a special drink, and in perhaps the most inspired moment of bartending history, the Professor responds with a glass of sweet vermouth dried out with Old Tom gin, flavored with maraschino liqueur, and balanced with bitters. Naming the libation after the patron’s destination, Thomas births what would ultimately become the king of cocktails. Or so goes the martini’s most popular origin story. Whether you subscribe to this version or any of the competing narratives, there is one thing nearly everyone agrees on: the martini has helped define both bartenders and their profession for well over a hundred years. During that time, the cocktail has undergone profound changes that reflected the evolution of drinking preferences, the availability of ingredients, and even trends in popular culture. The sometimes overwhelming number of options now available to the martini drinker includes choice of spirit, quantity of vermouth, up or rocks service, garnish preference, and of course the infamous shakenor-stirred schism. “The beauty of this iconic drink lies in the fact that it is the most personal of cocktails,” says Claire Smith, Belvedere Vodka Head of Spirit Creation & Mixology.

TIP

In celebration of World Martini Day on June 19th, Belvedere has created a “Know Your Martini” master class to help guests discover the options that best suit their palate and mood, and to inspire creativity and confidence when ordering this classic cocktail (belvederevodka.com). So select your personal martini, give a nod to the Professor, and raise your glass in the Belvedere Vodka “World’s Largest Toast” on World Martini Day! For the latest take on a vodka martini, try Belvedere Unfiltered, boasting aromas of baked bread and toasted nuts on the nose and a rich combination of salted caramel, sea salt, and white pepper on the palate. The silky-smooth finish, salty and sweet with notes of vanilla, provides the perfect balance to your choice of vermouth.

GO PRO The Classic

BelvederE INGREDIENTS

2 oz. Belvedere Vodka 1/2 oz. Lillet Blanc Twist of Pink Grapefruit PREPARATION

Combine Belvedere and Lillet in mixing glass and stir over ice until very cold. Strain into a chilled martini glass and garnish with a twist of pink grapefruit.

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Despite what you’ve heard in the movies, never order a martini “straight up.” The term “straight” means “don’t mix my spirit with anything,” so it’s impossible to make a martini (or any other mixed drink) “straight.” If you don’t want your martini on the rocks, simply request it “up,” meaning chilled and strained.

For Five dAys This July, The CoCkTAil reigns suPreme.

It’s that time of year again. Time for the cocktail industry to descend on New Orleans for five days and more than 200 events at the world’s premier spirits festival. Be there as we give cocktails the royal treatment.

GivinG back never tasted so Good.

12Th AnnuAl

As the industry’s original non-profit event, Tales of the Cocktail® contributed more than $400,000 last year, which has already been invested back into the spirits community through scholarships, financial aid, and the Cocktail Apprentice Program.®

TalesoftheCocktail.com

July 16-20, 2014

SHAKING AND STIRRING

CASAMIGOS TEQUILA

It’s safe to say the Casamigos Tequila owners know a thing or two about toasting good times. As founder of the Gerber Group, Rande Gerber has extensive experience within the restaurant and bar industries. George Clooney is an Academy Award-winning actor, director, producer – and now, tequila maker. “Our idea was to make the best-tasting, smoothest tequila whose taste didn’t have to be covered up with salt or lime, so we did,” said Casamigos co-founder George Clooney.

MI CASA INGREDIENTS

1 1/2 oz. Casamigos Blanco Tequila 1 oz. Fresh lime juice 1/4 oz. Fresh orange juice 1/2 oz. Agave nectar PREPARATION

Shake ingredients with ice then strain and serve on the rocks. Garnish with orange wedge.

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LAUNCHES

TEQUILA AVIÓN RESERVA 44

YAGUARA CACHAÇA

EL HUMO DE MEXICO

THE VM (VOICEMAIL) COCKTAIL

Avión Reserva 44 extra añejo tequila is hand-bottled in extremely limited batches and carefully filled in fire-polished, luxurious crystal bottles. Only 744 cases of the unique, handcrafted spirit will be available worldwide. “I’ve waited and waited to release Avión Reserva 44. Years ago, I reserved specific batches of our tequila to be placed into the Reserva 44 barrels and have closely watched their progression,” said Ken Austin, Founder and Chairman.

INGREDIENTS

2 oz. Tequila Avión Reserva 44 Extra Añejo 2 Barspoons of Averna Amaro 1/2 oz. Noilly Prat Dry Vermouth 1/2 oz. St. Germain Elderflower Liqueur PREPARATION

Serve in a mescal-rinsed chilled cocktail glass. Finish with a flamed grapefruit peel.

Produced in small batches under the watchful eye of renowned master blender Erwin Weimann, Yaguara Cachaça is the first blended white organic cachaça in the world. “We’ve been making cachaça in Brazil for nearly 500 years, and in our family for five generations. So when creating Yaguara, it was important we incorporated all that knowledge and history, but equally reflect the Brazil of today,” explains cofounder Thyrso Camargo.

INGREDIENTS

1 2/3 oz. Yaguara Cachaça 2/3 oz. Dry Port Wine 2/3 oz. Aperol 1 Dash of Regan’s Orange Bitters N° 6 1 Dash of Dale Degroff’s Pimento Bitter PREPARATION

Combine ingredients, in a chilled coupe glass. Garnish with lemon twist.

FREE SPIRITED

SOUTHFORK MANHATTAN INGREDIENTS

1 3/4 oz. J.R. Ewing Bourbon 1/3 oz. Maurin Dry Vermouth 1/3 oz. Maurin Red Vermouth 1 Thin slice fresh ginger 1/2 tsp. Powdered sugar Dash Aromatic Bitters PREPARATION

Muddle ginger, powdered sugar and bitters in a cocktail shaker. Add J.R. Ewing Bourbon, vermouth and ice. Shake and strain. Garnish with Maraschino Cherry.

CUTTY SARK PROHIBITION EDITION WHISKY

Cutty Sark is introducing its first new whisky marque to the U.S. since the original blend was smuggled into America over 80 years ago. Jill Quady, Brand Manager of Cutty Sark, notes, “Cutty Sark Prohibition Edition is a bold new whisky for those who break boundaries and create their own identity.”

RUSTY NAIL

CRUZAN PEACH RUM

Cruzan Peach Rum introduces a fresh, succulent flavor to their lineup. Cruzan Peach is crafted by Master Distiller Gary Nelthropp, whose family has been making rum on the island of St. Croix for generations. “Cruzan is constantly searching for the freshest flavors and innovations that will appeal to loyal fans of our rum, as well as those trying it for the first time,” said Brendan Lynch, Senior Director of Rum and Cordials at Beam Inc.

Courtesy of Gaz Regan

CRUZAN HIGH TAI’D

INGREDIENTS

2 oz. Cutty Sark Prohibition 3/4 oz. Drambuie 2 Dashes Angostura Bitters 1 Lemon Twist, Garnish

1 part Cruzan Peach Rum 1 part Cruzan Estate Diamond Dark Rum 1/2 part DeKuyper Triple Sec Liqueur 3/4 Part Fresh Lime Juice 3/4 Part Orgeat Syrup

PREPARATION

Stir all ingredients over ice and strain into a chilled cocktail glass.

PREPARATION

Combine all ingredients over ice in a shaker. Shake vigorously and pour into a double Old-Fashioned glass over ice. Garnish with a sprig of fresh mint.

nd tra

No s

To coincide with the season three premiere on TNT, Southfork Bottling Company is teaming up with Warner Bros. to launch a new brand of bourbon, J.R. Ewing Bourbon, inspired by the show’s infamous character and iconic Texas tycoon. “Creating a brand of such high quality is reflective of J.R.’s thirst for the best in life,” said Andy Harmon, co-founder of Southfork Bottling Company.

o by Phillip V Phot an

J.R. EWING–BRANDED BOURBON

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RUSTIC AND AUTHENTIC Canadian Rye Whisky with a twist.

COMING SEPTEMBER 2014

TAP 357 Canadian Maple Rye Whisky

TAP RYE Port Finished

A marriage of two purely Canadian flavors: rye and maple. TAP 357 is crafted from cask-aged 3-, 5-, and 7-year old rye whiskies that have been expertly blended with pure Canadian maple syrup derived from maple trees tapped at the first hint of spring.

for more information visit tapwhisky.com

Creating a cocktail these days is not unlike preparing a perfect crème brulee or a Baked Alaska for that matter. The craft cocktail movement incorporates the same basic principles: high quality ingredients and handcrafted materials carefully assembled with precision technique by a skilled pair of hands and a mind (like a chef’s) dead set on interpretation. Whether a libation is simple or complex or being mixed in New York or London, the craft cocktail demands extra care and special attention in the hands of a skilled bartender. From small batch boutique spirits to traditional high quality brands, hand-crafted mixers to homemade bitters and syrups, freshly cut ice cubes and out of the box fresh garnishes, each and every part of a recipe is almost minutely tailored to the drink, including the experience conjured up with just a taste. This is the artisan’s journey. Surprisingly, in an age of mass production, the spirits industry has embraced the artisan. This issue of CHILLED appreciates that hardworking, craft-forward artisan bartender and the high quality spirits whose taste inspires all of us with just one sip.

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Stolichnaya Vodka Innovative Yesterday and Today By Michael Tulipan Photos Courtesy of Stoli USA

THE HISTORY OF RUSSIAN VODKA IN AMERICA STARTS WITH STOLICHNAYA AND, IN MANY WAYS, THE OTHER BRANDS HAVE BEEN PLAYING CATCH UP EVER SINCE. IN FACT, SO INFLUENTIAL IS STOLI TO THE U.S. VODKA MARKET THAT IT EVEN HELPED TEAR DOWN THE WALLS OF THE COLD WAR.

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hough the exact date of the brand’s debut is unknown, 1925 stands as a significant year in its history. That year, the cooperative distillery Moscow State Wine Warehouse No. 1 became the official vodka supplier to the Kremlin, its vodka gaining the designation Stolichnaya, which translates as “the capital.” The same year, the blending and bottling distillery Latvijas Balzams opened in Riga, Latvia. In 1948, Latvijas Balzams became the base of operations for the brand, where it is still produced today. A few years later, in 1953, a state competition to design a label for the company was held. The winner, a young artist named Andrey Borisovitch Johanson, created the iconic label that continues to adorn the bottles. A brilliant feat of modern design, the stark relief of white letters on a red background both evokes Russian power and instantly catches the eye, while the gold etched words Stolichnaya vodka, superimposed over the façade of the stark modernist Moskva Hotel, evoke luxury and prestige. The label remains eminently recognizable even today. By the late 1950s, the brand had begun to make inroads in the West. In 1958, Stoli won a gold medal at the Brussels World Fair & International Exhibition and then again at the 1963 Leipziger Messe World Fair. But the real breakthrough came in 1973 when the brand became the first premium Russian label to be distributed in the United States, ironically as part of a barter deal with the Soviet Union allowing for Pepsi distribution in that country. Later, in 1975, Stoli became the very first spirit brand of any kind to make it to Outer Space aboard the Soyuz 19 as a welcome gift for the American Apollo mission docking with a Soviet craft for the first time.

flavors including Orang, Razberi, Blueberi and Vanil. Today, the company’s parade of new flavors continues unabated, including the recent release of three new flavors, Salted Karamel, Chocolat Kokonut and Chocolat Razberi. Stoli Group USA Brand Director Sarah Gorvitz says, “Moving forward, it is important to us that all flavors we introduce are original, authentic to the brand, and premium. And most importantly, they will satisfy a consumer need.” Just as important to the brand is maintaining its reputation for high quality. Gorvitz says, “Stolichnaya vodka controls all aspects of our production – from grain to glass – to ensure that our quality standards are never compromised. We stand apart by farming a large portion of our own wheat, distilling our own spirit, and in blending and bottling at our historic facility.” In 1989, Stoli broke more new ground by creating and defining the super-premium vodka category with Stolichnaya Cristall, now Stolichnaya Gold. But there was still another level to achieve, this time an ultra-premium designation. In 2003, elit by Stolichnaya pioneered this new category, marrying vodka making tradition to high-tech through the creation of a vodka of flawless molecular composition. In 2006, the Russian State Standards Office for Alcohol finally recognized the level of purity in Stoli by adopting the Alpha Spirit Standard, which the company was at the forefront of developing.

Gorvitz says, “Personally, I love Moscow Mules with Stoli Hot, which adds just the right amount of spice.”

It may be hard to imagine a world without flavored vodkas, but none existed until 1962 when Stoli pioneered the first commercial ones. Soviet Premier Nikita Khrushchev, known for his affinity for strong flavors in his food, requested a similar style of vodka. The first flavored vodkas made their debut, the pepper-flavored Pertsovka and the honey and herbflavored Okhotnichya. The flavored vodka revolution truly launched in 1986 when Stolichnaya released its citrus vodka Limonnaya, setting off an explosion of new flavors in the U.S. Stoli quickly cornered the market with distinct

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With more than a half century of innovation, it’s no surprise that Stolichnaya continues to break new ground in products and brand positioning. Acknowledging the fiercely competitive vodka market, Gorvitz points to the future, saying, “Stolichnaya Vodka is re-thinking flavors and focusing on other kinds of innovation that will drive sustainable business.” Stoli’s initiatives include creative uses of their products and paying homage to classic cocktails like the Bloody Mary and Moscow Mule. In the spring, Stoli undertook a “Search for Mary” celebrating bartenders across the country and their takes on the Bloody Mary. As part of the promotion, Stoli partnered with Food Network celebrity chef Katie Lee to host a Bloody Mary Brunch at the King Cole Bar in the St. Regis Hotel, the reputed birthplace of the Bloody Mary. Another program, the “Summer of Lemonade,” epitomizes how Stoli has become an integral brand in the U.S. market. The Stoli Lemonade Truck has traversed the nation throughout the summer, handing out free gear and visiting bars where customers could try different Stoli flavors with lemonade. Last year, the company decided to focus on the Moscow Mule, a classic cocktail with vodka and ginger beer that works well with many of Stoli’s flavors. Michael Oringer, Stoli USA’s SVP of Innovation and Trade Marketing, suggested the company take the opportunity to create their own non-alcoholic ginger beer. A quick five months later, it hit the market, making Stoli the first vodka brand to introduce a ginger beer to its portfolio.

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Bartenders and consumers can take part in the national campaign for the Moscow Mule by using the Twitter hashtag #RaiseYourMule to provide their favorite way to mix the drink. Gorvitz says, “Personally, I love Moscow Mules with Stoli Hot, which adds just the right amount of spice.” Stolichnaya has also started a new bartender education program promoting cocktail scholarship and an appreciation of vodka, while also celebrating the achievements of bartenders. The website www. startwithstoli.com is an invaluable resource, allowing visitors to peruse the Bartender’s Dream Library, a collection of the 50 most important cocktail books written over the last 100 years, view cocktail recipes and follow the latest trends.

â&#x20AC;&#x153;Moving forward, it is important to us that all flavors we introduce are original, authentic to the brand, and premium. And most importantly, they will satisfy a consumer need.â&#x20AC;?

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KATIE LEE STOLI AND

Search Mary FOR

Photo by Amy Sussman, AP Images

tolichnaya’s “Search for Mary” kicked off on February 14th as a celebration of the iconic Bloody Mary cocktail and an exploration of the influences of regional traditions and local flavors on the drink. The search crisscrossed the country, featuring over three hundred events in twelve markets including Boston, Chicago, Denver, Los Angeles, Miami, New York, Philadelphia and San Francisco.

The Bloody Mary remains a fascinatingly complex drink with countless versions dreamed up by bartenders around the world. Its origins remain in some dispute though many believe it was invented at the King Cole Bar in New York’s St. Regis Hotel. Stoli, with its grain base of soft wheat and spicy rye and many flavor varieties, remains an ideal partner for saucing up tomato juice. An ounce of Stoli Hot imparts real spiciness, while Stoli Citros brings a hint of acid and refreshing citrus to the mix. “In the US, one cocktail more than any other has been embraced as a true original. The Bloody Mary is a drink that facilitates artistry in its preparation, ingredients, and even garnishes,” says Lori Tieszen, Chief Marketing Officer of Stoli Group USA. “True original cocktails start with Stolichnaya, and that’s why we’ve embarked on a nationwide quest to celebrate and honor the Bloody Mary.” The search concluded in New York City where the Food Network’s Katie Lee co-hosted a Bloody Mary Brunch, fittingly at the King Cole Bar. Katie Lee was excited to take part in the event, saying, “I think that it is a very unique cocktail - the fact that it is so customizable makes it something that people are excited to drink and to make - the cocktail is something that can take on so many forms.” For the brunch, Katie Lee created her own version inspired by the summer brunch parties she throws in the Hamptons. “I call mine the Mary by the Beach,” she says. “I do a lighter Bloody Mary, it has lemon juice in there that really brightens it up and I garnish with shrimp. Or I like to add pickled vegetables. In the summer I will make homemade pickled vegetables to put in my Bloody Mary, like pickled green beans, pickled asparagus, pickled vegetables are a really big food trend right now.” Stoli fans can share their own Bloody Mary recipes and recommend great spots to grab a delicious version on the Stoli Premium Vodka Facebook page and with the Twitter hashtag #SearchforMary.

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Side BaR

THERE’S JUST SOMETHING ABOUT MARY AND KATIE LEE CHECK OUT WHAT KATIE LEE TELLS CHILLED ABOUT MARY • Tell us about Stolis Search for Mary

I love trying different Bloody Mary’s, I like trying peoples different spins on them. One that I really liked during the Search for Mary was the Dallas Bloody Mary. It had barbeque sauce in it! And chipotle and lime juice, so it had a really unique flavor and was authentic to that area.

• Do you entertain at home?

Sometimes I feel like my house is a bed and breakfast. I have houseguests almost every weekend and I love to have dinner parties. I invite everyone to my house and love the feeling of having people in my home, with everyone bringing their energy to the table and having a good time.

• What is your home bar stocked with?

It’s a great space and it is stocked with everything! I like to keep it stocked like a real bar.

• What types of cocktails do you serve?

I always make a signature cocktail for my dinner parties. I will do brunches and have a Bloody Mary bar. I make a pitcher of Bloody Mary and then have different bottles of Stoli so guests can mix their own type of vodka with as much or as little as they want and then I put all different types of garnishes out- its fun to get your guests involved and gets people moving and talking.

I like connecting with people and food is a great connecter. Everybody likes to eat and drink so no matter where I go I can start talking to someone about food. Chilledâ&#x20AC;&#x2122;s Cover Girl- Katie Lee CHILLEDMAGAZINE.COM

Y E N R U O J S N A S T H E A RT I ’

by Jabriel Donohue

T’S TWO-O’CLOCK IN THE MORNING. A BLONDE GIRL IS THRUSTING HER DRIVER’S LICENSE AT ME AND INSISTING THAT I “RUN IT.” THREE GUYS, EACH ROUGHLY THE SIZE OF A 300-GALLON MASH TUN, ARE HASTILY STRAINING DOUBLES THROUGH THEIR FRONT TEETH TO CHASE A LAST ROUND. I’M SWIPING CREDIT CARDS WITH ONE HAND, MAKING CHANGE WITH THE OTHER, AND IN SOME IMPOSSIBLE WAY CLEARING GLASSES AS THE HORDE DRIFTS PROTESTINGLY TO THE EXIT. TWO-THOUSAND DOLLARS IN SALES OUT OF MY WELL, AND ROUGHLY FIFTEENHUNDRED OF IT HAPPENED IN THE LAST THREE HOURS. MY BODY IS WRUNG DRY AND CRUSTED IN SALT. IT WILL BE A LONG TIME BEFORE I CUT MY BACKUP BARTENDER EARLY AGAIN.

I did not start in a cocktail bar. I went to a bartending college when I was twenty, and my first real gig behind the stick lasted exactly one night. But I loved the job, and with time and a little guidance, I decided to make it my profession. I have now been a bartender for eight years, though I’ve been passionate about making drinks for far longer. For me, the dream began in a ramshackle party house when I was still shy of legal, with someone handing me a bottle of bottom-shelf vodka and some Midori, then telling me that drinking them concurrently was called a Melon Ball. Of course it wasn’t (and of course I spent most of the next day recovering), but something clicked in my mind that night. People coming together over drinks. Shared experiences and new friends. The alchemy of combining parts to create a greater whole set off a spark in my brain that has never gone out. To be an artisan simply means to be a worker in a skilled trade. When people ask me whether I prefer the term bartender or mixologist, I can’t help but smile because I feel the question falsely divides the widely-varied skills required by our trade. To tend bar well requires that you understand your ingredients. Knowing how alcohol strength informs the potency of flavor, how sugar content can buy you forgiveness or disdain, and how pH levels either balance or bust a cocktail are essential parts of the drink-making business. However, it’s equally essential to understand your guest. Recognizing how their sports team’s performance can affect their mood, discerning what they’re trying to express through the clothes they wear, and detecting the subtle differences on someone’s face that separate concentration and anger are all required skills. You need both sides of the coin to be an artisan behind the bar, and anybody who has only mastered one-half of the equation is still fifty percent lacking in their job performance.

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I’ve taken a very long and winding road to reach where I am today. From rainy nights in Seattle to a beach hotel in Los Angeles, from a local’s bar in Washington to fine dining in Portland, even taking a turn as a brand ambassador, everything has informed me in one way or another and made me better for it. A few weeks ago, I opened a new venue in Portland, Oregon, called River Pig Saloon. The idea was to make a bar. Full stop. I hired veteran bartenders who could work at any cocktail lounge in the country but who, as one noted, missed the joy of just tending bar. We have wood grain, strong whiskey, delicious cocktails, and people from all walks of life. We give warm service to everyone, but leave the tablecloths to the restaurants. To a guy who grew up jumping around the woods of the Northwest, it feels both beautiful and familiar. And as a bartender who also strives to be an artisan – a skilled worker in the trade I love – it’s exactly the rail I want to be standing behind.

ne of our feature cocktails at River Pig Saloon is called Snake Eyes. It’s a Negroni variant with Canadian Whisky balancing the boldness of the rye while retaining the fun flavors of the original cocktail. Enjoy it while pursuing your own artisan’s journey!

SNAKE EYES INGREDIENTS

MUST MIX

1 1/2 J.P. Wiser’s Rye 3/4 Campari 3/4 Sweet Vermouth 2 Dashes Angostura Bitters 1 Dash Abbot’s Bitter PREPARATION

Served on the rocks with an orange peel.

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Do Play with

Your Food! Perfect Purée The

O F N A PA VA L L E Y

By Francine Cohen. Photos courtesy of Trybe Creative.

THEY SAY THAT THE JOURNEY IS AS IMPORTANT AS THE DESTINATION. THAT CERTAINLY RINGS TRUE WHEN YOU’RE IN COCKTAIL DEVELOPMENT MODE WHEN IT FEELS LIKE PERHAPS NOTHING IS MORE SATISFYING THAN REACHING THAT “AHA” MOMENT WHEN YOU’VE DECIDED YOU’VE ACHIEVED MENU-WORTHY PERFECTION…EXCEPT FOR THE PROCESS OF GETTING THERE.

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ecause who doesn’t love to play with their food? Knowing how much you do is exactly why The Perfect Purée of Napa Valley introduced the Flavor Your Way competition in conjunction with Chilled Magazine (see details for entering below). The company’s revamped sampling program makes it easier for you to do just that - experience flavor. Gone are persistent sales people showing up at your bar with flavors they want to sell to you. Now, the new, direct to you, smaller size 2 oz. sample cups offer you an opportunity to explore on your own the flavors you request. Michele Lex, Senior Director of Marketing for The Perfect Purée of Napa Valley comments, “My objective is to deliver flavor to the bartender’s doorstep. Flavor their way. Flavors they want. We decided to undertake direct sampling because it encompasses what we feel we provide to bartenders and chefs – premium, authentic flavor right at their fingertips. To date, we have received more requests for samples than we anticipated. We did not know how the offer would be received and we couldn’t be more delighted. Chefs, pastry chefs, bartenders, chocolatiers, caterers, dieticians, culinary schools, lunch programs have all responded. We can talk about flavor and how great our product is for cocktails and culinary creations, but we would prefer to let the end user experience flavor first hand – without us telling them how to use it or why they should. Our flavors should, and do, speak for themselves.” Bartenders who take advantage of the direct sample program can potentially win $5,000 and some nice media exposure by sharing their creative recipes through the Flavor Your Way competition. Lex explains, “This competition allows us to honor the creative genius of the bartender. Our company heritage is steeped in our creed “indulge your culinary passions.” The Perfect Purée makes available great flavors and how they are used is entirely up to the bartender. We are so fortunate to pair well with many types of spirits and ingredients. Our sandbox has plenty of room, allowing a bartender to create with a large main stream spirit or an artisanal, small batch rising star. Endless types of cocktails abound based on the bartender’s decisions, not by us guiding the type of spirit or cocktail.”

MANGO CHAMOY MARGARITA

PASSION RUM COLADA

The Flavor Your Way competition enables you to be like a kid in a candy store, experiencing a multitude of flavors like Prickly Pear, Tamarind, and Roasted Red Pepper and pairing them with your favorite spirits to see what happens. Lex concludes, “We just want to let their creativity guide them and we’re excited to see how bartenders respond..” For more information visit Chilledmagazine.com/flavoryourway

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Dos Maderas Rum

MARRIES THE NEW WORLD TO THE OLD By Michael Tulipan

FROM EUROPEâ&#x20AC;&#x2122;S LARGEST BODEGA, WILLIAMS & HUMBERT, COMES A DECIDEDLY CRAFT SPIRITS PROJECT, DOS MADERAS RUM. A MARRIAGE OF THE NEW WORLD TO THE OLD, DOS MADERAS UTILIZES THE SAME BARRELS USED IN SHERRY AGING TO CREATE ONE OF THE MOST UNIQUE RUMS ON THE MARKET.

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ell known for its sherry and brandy, Williams & Humbert has a history dating back to 1887 when brothers-inlaw Sir Alexander Williams and Arthur Humbert founded the company. Over the years, Williams & Humbert has grown to produce 15% of all the sherry in Jerez de la Frontera and export its products to eighty different countries. For the Dos Maderas project, the company looked to the New World for inspiration. The rums start their lives as sugarcane in Guyana and Barbados, where they age for five years after distillation in 220 liter casks. Rums from Barbados are known for their lighter, smoother characteristics while Guyanese rums have more body and good blending partners. After five years, the rums journey across the Atlantic to Jerez, where they are blended and aged in Williams & Humbert’s bodega. The result is a line featuring three different rums, Dos Maderas 5+3, Dos Maderas PX, and Dos Maderas Luxus. According to Diana Novak, National Director of Spirits Education for Williams & Humbert, Dos Maderas rums are unlike any other on the market. “Though there is a sugar cane base, the combination of the distillates with the barrels really brings forth the aged spirit element and the sweetness is completely balanced,” she says. Once in Spain, Dos Maderas 5+3 spends an additional three years of aging in casks that once held their Dos Cortados 20 year-old Palo Cortado sherry. The result is a rounder spirit imparted with character from the decades-old sherry casks. Novak says “the 5+3 has a tremendous balance and offers just enough barrel spice to appeal to so many, but not so much barrel that you lose any of the sweetness or texture of the Barbados rum into the heartiness of the Guyanese rum.” Dos Maderas PX takes the process even further, with a further two years of aging beyond the 5+3, making it the world’s only triple cask aged rum. True to its name, Dos Maderas PX spends this third stage resting in casks that previously held Don Guido, a 20 year aged Pedro Ximenez sherry. The result is a very sophisticated rum perfect for sipping. Novak says, “The PX is the rum that I could end every day with. The craftsmanship of triple barrel aging, the complete balance of deep and complex flavors of fig and cherry with just a hint of the barrel, and the texture is just amazing as it completely envelopes your palate in every direction.” A third label, Dos Maderas Luxus, takes an añejo rum aged for 10 years in the Caribbean and ages it an additional five years in Don Guido PX casks for an ultra-premium smooth amber rum. Dos Maderas offers an opportunity for non-rum drinkers to experience a complex aged rum. 5+3 is well suited for cocktails while Dos Maderas PX and Luxus both make good additions to an afterdinner drinks menu otherwise populated with sherry and whiskey. This boutique product may take a long journey in its life, but the destination is entirely worth the effort.

CRAFT COCKTAILS Cocktails created by Freddy Diaz with AlambiQ Mixology

MUST MIX

Spanish Cobbler INGREDIENTS

1 oz. Dos Maderas 5+3 Spanish Rum 1 oz. Dry Sack Spanish Sherry 1/4 oz. Boiron Raspberry 1/4 oz. Boiron Blackberry 1/2 oz. Boiron Blood Orange 1/2 oz. Boiron Lemon Juice Dash of Angostura Orange Bitter 3/4 oz. Simple Syrup PREPARATION

Shake with ice, strain over ice in Old Fashioned glass, garnish with speared blood orange wedge, lemon wedge, blackberry and raspberry.

Brandy Pineapple Smash INGREDIENTS

1 1/2 oz. Dos Maderas 5+3 Rum 3 Muddled Chunks of Pineapple 1 Mint Sprig and 6 Leaves 3/4 oz. Lime Juice 3/4 oz. Simple Syrup PREPARATION

Muddle pineapple, lightly muddle mint, add rest of ingredients, shake with ice, double strain over ice, garnish diced pineapples, a mint sprig, add club soda in highball glass.

Pepino Cliente INGREDIENTS

1 1/2 oz. Dos Maderas 5+3 3/4 oz. Boiron Cucumber Puree 1 Slice of Jalapeno 1 Sprig of Cilantro 3/4 oz. Lemon Juice 3/4 oz. Simple Syrup PREPARATION

Muddle cilantro, lightly pound jalapeno to release oils and flavor. Add rest of ingredients, shake with ice, double strain over ice, garnish with cucumber.

Pomegranate Smash INGREDIENTS

1 1/2 oz. Dos Maderas 5+3 2 Bar Spoons of Pomegranate 1/2 Pint Glass of Mint Leaves with Sprigs 3/4 oz. Simple Syrup 3/4 oz. Lemon Juice PREPARATION

Muddle mint, add pomegranate arils and lightly press down with your muddler so you are not breaking the seed. Shake with ice, double strain over ice. Garnish with pomegranate. CHILLEDMAGAZINE.COM

Rum, I Say Rhum You Say

By Marine Bettler

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o, there isn’t a typo in the title. And yes, adding one letter makes a big difference. Rum and rhum are both made from sugarcane, though that is one of the few things they have in common. To understand what separates them, we need to delve deep into the cane fields. As opposed to rum distilled from molasses (a byproduct of sugar production), rhum agricole begins with the finest selection of sugarcane, which is then pressed to extract the most aromatic fresh cane juice. This distinction is essential: since the sugarcane hasn’t been cooked down to produce sugar, all the aromas and flavors of the cane are still present in the rhum. This allows the terroir to express itself in the spirit – and terroir lies at the very heart of rhum agricole. Rhum agricole is originally from the French West Indies, and more particularly from the islands of Martinique and Guadeloupe. Martinique was renowned for having the best terroir for sugarcane cultivation, but in the 1800s both the introduction of sugar beets and the increasing availability of cheap South American sugar led to a major crisis in Martinique’s sugar-based economy. Homère Clément, a very popular member of the Martiniquean community, bought the Domaine de l’Acajou property in 1887 and made the necessary investments to transform one of the island’s most prestigious sugar plantations into a producer of worldclass rhum agricole. Inspired by the great brandies he enjoyed while studying in Paris, Homère hit upon the idea of pressing the estate grown sugarcane to extract the aromatic and flavorful juice for distillation. From invention driven by economic necessity, rhum agricole was born. Rhums from Martinique have been labeled “AOC Rhum Agricole Martinique” since 1996, more than 100 years after Homère Clement began his adventure. Guadeloupian rhums recently received an IGP

Clément Canne Bleue

Rhum J.M

(Protected Geographic Indication), bringing both major styles under the regulation of French and European laws. Nowadays, you can also find rhum agricole from all over the Caribbean, including Haiti, Trinidad, Panama, the Dominican Republic, Grenada, and Jamaica. Reunion Island and Mauritius in the Indian Ocean also produce the spirit, while Brazil lends the name cachaça to its signature style. Despite the fact that the U.S. is the biggest rum market in the world, rhum agricole has been noticeably absent for a long time. In 2005, Ben Jones, fourth-generation of the Clement family, re-launched Rhum Clément in the States and established Clement USA Inc. Jones’ lifelong fascination with, and innate passion for, Rhum Agricole has made him one of the world’s leading experts on the spirit. “The fact that the rhum is crafted from sugarcane juice makes the place of origin very important, because it will give the spirit its earthy, vegetal, terroir-driven flavor profile,” he explains. “You can actually taste the sugarcane – each rhum from a different family, distiller, island, or brand is really an individual spirit of its own.” While an estimated 90 percent of rums produced today are molasses-based, the rhum agricole category is growing and maturing. For example, Rhum Damoiseau, the leading producer of Guadeloupian rhum agricole, decided to follow the successful introduction of rhum from Martinique into the United States, and introduced Virgin Cane Rhum Blanc and V.S.O.P. Rhum Vieux in October 2013. Following shortly after in March 2014, Rhum Clement added two exquisite rums to its U.S. portfolio: Clement Canne Bleue made from the unique Canne Bleue sugarcane varietal, and Clement Select Barrel, aged three years in previously-filled French oak barrels. There’s never been a better time to be a fan of cane spirits, so forget everything you thought you knew about rum and give rhum a try!

Clément Select Barrel

Homère Clément

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Old Spirits Assigned New Life

Orphan Barrel

Whiskey Distilling Co. Barterhouse and Old Blowhard Kentucky Bourbons By Cydnee Murray. Photos Courtesy DIAGEO USA.

THE GOONIES HAD ONE-EYED WILLY’S PIRATE BOOTY; INDIANA JONES HAD THE HOLY GRAIL; AND TOOTLES, WELL, HE HAD HIS MARBLES. NOW, ORPHAN BARREL WHISKEY DISTILLING CO. HAS UNEARTHED A TREASURE OF THEIR VERY OWN: BARTERHOUSE AND OLD BLOWHARD KENTUCKY BOURBONS.

art of Diageo’s special craft whiskey project, 20-year-old Barterhouse arose from the new Bernheim Distillery, while 26-year old Blowhard originated from the elder. Despite their separate origins, both bourbons found their way onto the same masonry racks at Louisville’s long shuttered StitzelWeller Distillery. It was on those racks that they sat untouched until, as an ode to all things whiskey, Diageo decided to invest two million dollars to restore the historical Stitzel-Weller. With these long cast-aside Orphan Barrel casks finally receiving the praise they deserved, a panel of three experts shed light upon these hidden treasures at a New York City tasting in late February. Dr. Nick Morgan, Ewan Morgan (no relation) and Spike McClure took turns contributing different discriminating perspectives and expounding the past, present and future of Diageo’s craft whiskey portfolio. First to speak, Dr. Morgan adamantly stated, “There are no lost casks of whiskey. There are no forgotten casks of whiskey. But there are casks that people don’t know what to do with: too old and too special to put into a blend, too difficult to put into small quantities into single malt bottling.”

and then Blowhard, he hinted at several aromas and tastes that seemed to change with the addition of a touch of water. In Barterhouse, McClure tasted “a toasty grain and raisins but more like those little Sultanas, as the Irish call them, and a cobbler like in a fruit pie but more of the crust than the pie.” His notes on the “deep amber, almost ruby” colored Blowhard were predictably less warm. “The spice of this is spice drawer,” he said. “A little bit of new leather –new shoes or a baseball mitt.” And on taste, “A caramel, but not Werther’s. Something darker and more bitter with a lovely woody finish.” Then, with the addition of water, he tasted roasted nuts. “We really wanted to treat Orphan Barrel with all the care and consideration we could,” said Morgan. “The future of the project is great,” he teased as he revealed a third Orphan Barrel treasure. Barring any rhetorical misunderstandings, Rhetoric, this 20-yearold Kentucky Straight Bourbon hit retail shelves in May.

“When it first goes in, it’s like a very angry little kid with a bad temper. The wood actually matures it, and it turns into a responsible adult you can hang with who won’t annoy you.” ~ Ewan Morgan

Orphan Barrel has solved this problem; the need to do so only emphasizing how popular whiskey has become. “When Diageo was established in ’97,” Dr. Morgan reminded the crowd, “there were serious questions about whether they should even have a single malt business.” Considering all of the whiskey brands in their portfolio, it’s obvious now that those doubts were premature. Barterhouse (MSRP $75) just so happens to be the understanding, empathetic friend to Blowhard’s (MSRP $150) more hardened, heart-protected demeanor. According to Senior Master of Whiskey Spike McClure, it simply takes a drop of water to fall in good with Blowhard, but “If you want to baptize your whiskey with a little bit of water…it wants it. This is a spirit that wants to be released,” so said this preacher’s son. As McClure walked the audience, first with Barterhouse

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BIG BREWERY, CRAFT SPIRIT

CHILLED MAGAZINE

MILLERCOORS

FORTUNE By Christopher Osburn The rise of the craft beer revolution has left the large, multinational breweries with a quandary. Do they sit on their laurels and continue business as usual in hopes that brand loyalty will keep their profits up? Or, do they change it up and put out their own special brews to compete with the trendy, craft breweries. Most, if not all of the big boys have decided to try their hand at enticing the craft crowd with complex, flavorful offerings of their own. With their 6.9% ABV Miller Fortune, MillerCoors is not only trying to appeal to craft drinkers, but to spirit drinkers as well. “It features a rich golden color, brewed with caramel malt and cascade hops to achieve layers of flavor and a distinctly smooth finish,” says MillerCoors director of media relations Jonathan Stern. “This beer is brewed to deliver the complexity and depth that appeals to spirit drinkers.” Stern says that Miller Fortune was inspired by spirits but isn’t actually infused with any spirits. The beer industry as a whole has lost seven share points in the last ten years. “Five of those to spirits and two to wine.” Miller Fortune was created to fight against these losses and take back legal-drinking age spirits drinkers. “So, you can say it has been inspired by the success of spirits competition. The beer is targeted at 21-27 year old guys who take risks and seize opportunities that lead to good fortune.” These ideas capitalize on the millennial mindset and bring to life the brand proposition. “We use the Ace of Spades

in our visual branding to communicate risk taking, moving boldly, and encouraging new experiences.” Miller Fortune hit stores in February and the company isn’t sitting around idly waiting to see how it sells. They also jumped into the competitive hard cider marketplace with their Smith and Forge Cider. “Cider is growing at 100% each year and projects to be thirty-six million cases by 2017.” But, he says there is one problem. “Guys don’t drink cider because they perceive it to be too sweet and feminine. Not because guys aren’t interested in cider, but because guys don’t have a masculine, mainstream option until now with Smith and Forge.” The cider is built from apples and brewed to be refreshing. “It’s a crisp, hard cider that harkens to the days before prohibition when men of grit and greatness drank cider every day.” How does a larger brewery intend to compete against the rise of craft? Three years ago, MillerCoors created an entire division called Tenth and Blake that houses their craft and import products. “They include such products as Blue Moon, Leinenkugel’s, Peroni, and Pilsner Urquell.” The Blue Moon Brewing Company and The Jacob Leinenkugel Company are both top five craft brewers based on volumes. Combined, they make up the largest craft brewery in the country. “So while we are considered a big brewer, Tenth and Blake also are leaders in the craft movement with today’s drinkers looking for new varietals with enhanced taste profiles.”

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CREATIVE COCKTAILS ONE OF THE HOTTEST BEVERAGE TRENDS IS USING THE FRESHEST VEGGIES, FRUITS AND HERBS IN COCKTAILS. CHECK OUT THESE GARDEN-FRIENDLY SIPS.

LOVE UNIT Hyde at Bellagio INGREDIENTS 1 oz. Stoli Vodka 1 oz. Stoli Vanilla Vodka 3/4 oz. Freshly Squeezed Lime 1/2 oz. Freshly Squeezed Grapefruit Juice 3/4 oz. Freshly Extracted Red Bell Pepper Juice 1/2 oz. Simple Syrup

PREPARATION Combine ingredients, garnish with red bell pepper ring and fresh “spanked” basil leaf to release the flavor locked in the leaf.

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BLACK CRUSH Joel Robuchon at MGM Grand INGREDIENTS 1 1/2 oz. Bulleit Whiskey 2 Bar-spoons Brown Sugar 2 Dashes Rhubarb Bitters 1 Rosemary Sprig 2 Lemon Wedges 4 Blackberries

PREPARATION Muddle blackberries, add ingredients, shake and strain over ice in a rocks glass. Top with club soda. Garnish with rosemary sprig. CHILLEDMAGAZINE.COM

V-9 Tad Carducci and Paul Tanguay INGREDIENTS 2 oz. Herradura Blanco 1 oz. Super Juice (Kale, cilantro, pineapple juice and ginger root) 1 oz. Lime juice 3/4 oz. Agave Nectar

PREPARATION Shake all ingredients and pour into rocks glass. Garnish with cilantro leaf.

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BREEDERS CUP Matthew Biancaniello of Plan Check Kitchen & Bar, Los Angeles INGREDIENTS 2 oz. Titoâ&#x20AC;&#x2122;s Vodka 3/4 oz. Fresh Lime Juice 3/4 oz. Agave Syrup (1:1 water, agave) 3 Cucumber Slices (1/8 inch thick) 1 Bar-spoon Beet Horseradish Pinch of Smoked Salt on top

PREPARATION Muddle everything except vodka and salt. Add vodka, ice and shake and strain into a rocks glass with ice. Add the salt on top and serve. CHILLEDMAGAZINE.COM

SPOTLIGHT

100

HOTSPOT

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21 club

By Christopher Osburn

THE HISTORY OF MANHATTAN’S FAMED ‘21’ CLUB IS FULL OF INTERESTING AND SOMETIMES SHADY RUMORS. AS THE STORY GOES, COUSINS JACK KRIENDLER AND CHARLIE BERNS OPEN THEIR FIRST SPEAKEASY, THE RED HEAD, IN NYC’S GREENWICH VILLAGE. “OVER THE NEXT NINE YEARS THEY MADE THEIR WAY UPTOWN MOVING TO THE FRONTON CLUB IN WASHINGTON SQUARE AND PUNCHEON GROTTO ON WEST 49TH STREET UNTIL FINDING A PERMANENT HOME AT ‘21’ ON DECEMBER 31, 1929,” SAYS MARKETING MANAGER AVERY FLETCHER.

the

cousins quickly built a reputation for fine service, spirits and cuisine and attracted the “who’s who” of New York’s top artists, entrepreneurs as well as dignitaries and entertainers. “As an authentic speakeasy, Jack and Charlie needed some place to hide the booze,” says Fletcher. “We are fortunate to be able to offer guests the opportunity to dine in our legendary Prohibition-era wine cellar complete with camouflaged door and secret lock.” The club survived prohibition and has remained opened all of these years because the owners have strived to keep the space as close to it was in roaring twenties and thirties. “The guiding principle that has seen us through eighty years, is to remain authentic to our history while always staying contemporary.” They don’t plan on changing their core tenants of fine cuisine, wine and service in a sophisticated, fun environment. “However, we do continually adapt to the evolving wants and needs of our guests. Whether it is integrating contemporary mixology or culinary techniques into our menus or being one of the first luxury restaurants in NYC to have a Facebook page, ‘21’ continually strives to stay relevant while always providing exemplary cuisine and incomparable service.”

Fletcher says that ‘21’ is so much more than a restaurant though. “In fact, it is a New York City icon offering two restaurants, the famous Bar Room and romantic Upstairs at ‘21’, ten private dining rooms, and Bar ‘21’ and lounge in a sophisticated townhouse right in the heart of midtown Manhattan.” Chances are you’ve seen the backdrop of the club used in various Hollywood films and didn’t know it. “From a visual perspective, ‘21’ is easily identifiable on screen whether it is the lanterns and jockeys on the exterior or the toys and red checkered table cloths in the Bar Room. From a storyline perspective, ‘21’ has been the real life scene for major financial deals and business meetings (Wall Street / One Fine Day), powerful columnists (Sweet Smell of Success), and a favorite haunt of film and television celebrities (All About Eve / Morning Glory).” What makes the club different from other famous Manhattan spots is feeling of belonging to a unique club. “Though never a private club, guests feel instantly a part of something special, a club without dues, a warm and welcoming home in the heart of a frenetic city.” In the early days, guests did have to make their way past the critical eye of Jimmy, the doorman, who was tasked to keep a look out for Federal Prohibition Agents. “Having passed the test, any guest with money in their pockets was welcome at ‘21’.”

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CHILLIN’ WITH

Demetrius Grosse Photo By Bobby Quillard

PLAYED DEPUTY EMMETT YAWNERS IN THE HIGHLY BUZZED CINEMAX CRIME SERIES BANSHEE. GROSSE CAN ALSO BE SEEN IN THE FILM, SAVING MR. BANKS, IN WHICH HE SHARES A MEMORABLE SCENE WITH EMMA THOMPSON WHILE PLAYING A BARTENDER.

At home, out and about, I’m classically a Pinot Noir man. If I’m watching a ball game I’ll probably roll with some Sierra Nevada. I like it because it has an additive free brewing process and is made with organic hops.

I like to go to French brasseries because I can exercise my French with the wait staff and maître d’. Some of my favorite places in LA are Berri’s on 3rd and a Caribbean spot called Sattdown on Ventura.

I have a small selection of Cognac that I pull out every once in a while when guests are over for special occasions.

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It’s always hard to say goodbye, but it’s a healthy and necessary process for any actor. Moving on from Emmett and Banshee, I feel very prepared to take on any challenge that may come my way.

I’d like to work with those who are currently doing films that apply boldness, ingenuity and innovation like Quentin Tarantino, Hughes Brothers, Spike Lee, Alexander Payne, and Ava Duvernay. I get excited about relationship driven stories that reinvent what we think we know about themes surrounding the human condition.

I still have a basketball jones, but in the last few years I’ve been golfing and reading.

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