Chilled Magazine - Volume 7 Issue 6 by Chilled Magazine

The Original D i s c ov e r t h e w h i s k y t h at C H A N G E D h i s t o ry. 1963 Following in the footsteps of his pioneering family, Sandy Gordon was the first to actively promote our Glenfiddich Straight Malt beyond the UK, effectively starting the entire single malt category.

To d ay Our Malt Master, Brian Kinsman, has faithfully reproduced the historic taste using our unrivalled collection of aged whiskies, exactly recreating the celebrated fresh and fruity taste.

SKILlFULLY CRAFTED. ENJOY RESPONSIBLY. Glenfiddich Single Malt Scotch Whisky ÂŠ2014 Imported by William Grant & Sons, Inc. New York, NY.

Inspiring mixologists Through our dedication to creating best-in-class brands. With a carefully-curated portfolio of innovative brands, Van Gogh Imports is proud to be one of the leading spirits importers in the U.S. Celebrating 30 years of accolades, it makes sense we often make it off the shelf and into the mix.

Our awarding portfolio of spirits are shaking up the top shelf

Learn about our diverse collection of spirits at: vangoghimports.com

CONTENTS

VOLUME 7 - ISSUE 6

features

A Toast To Jack And Frank

Give Me The Good Stuff

Wonderful Whiskey Life

The Last Great Malts

100

Trading Glassware For Iceware Minus 5° Ice Bar

102

Ride The Whiskey Wave

Tapping Into Pure Flavor

The Architecture Of Glass

Pernod Ricard

Mainstay Maple

Your Beer Deserves Better

104

The Art of Giving

The New ‘IT’ Drink

20 Years In Living Beer

Spirited Packaging

Bourbon Baby

Global Beer Network

106

Taking Tequila to New Heights

60 Years of Making a Mark

Finely Crafted Cocktails

Espolòn Tequila

Maker’s Mark Bourbon

Recipes

110

Scotch In Space

A Roll Of The Dice

STK - Washington, D.C.

Out Of This World Whisky

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Reserve At Morgans

Hot Spot

CONTENTS

VOLUME 7 - ISSUE 6

departments

VOLUME 7 - ISSUE 6

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

Editor’s note

EXECUTIVE EDITORS Vicki Cruz

8 A Message From Brent Lamberti

Bottoms up! 10 12 14 16 18

Cool Products - Stuff you need to know about Cool bottles - Luxurious Libations Bartender Submission - Dan Marohnic Bartender Submission - Gina Gorman How to - Make Tobacco-Infused Cocktails

The locals

ADVERTISING ASSISTANT Devan Banks, Tatiana Pawelec, Bailey Springer, Hannah Domeier

Advanced Mixology

Mix it up

20 Behind the Whiskey Bar 40 Celebrity Sippers - The Leftovers 54 Drink To That - Julie Benz, Tips for Hosting 76 Shaking & Stirring - Launches Last Call - Chillin’ With Alex Fernandez 112

PROMOTION ART ASSISTANT Michael Scarso 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, Sara Kay, Shawn Evertsen

CONTRIBUTORS Freddy May, Richard Fri, Brian Means Brent Lamberti, Jamie Evans travelsquire.com PHOTOGRAPHERS Images: Shutterstock.com CIRCULATION MANAGER Tom Ferruggia MARKETING Joy Sinacore 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

56 Drink In History - The Boulevardier 58 Food Know How - Pomegranate 60 The Next Mix - Cream Liqueur 62 That’s The Spirit - Qui Tequila 64 The Buzz - The Pickleback 66 Buzz Worthy - Spirited Stogies 68 In The Know - The Houston Whiskey Festival 70 Dipsomania - 5 Liquors You’ll Never Drink 72 Trend Alert - Barrel Aging Program, Tap Whisky 74 Brand Spotlight - Sandeman Port

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ART DEPARTMENT Daniel Batlle Rick Jensen Rogier Stoel Jessica Bartlett Jackson Ryan

22 Brand Ambassadors - Nicole Burke & Garth Hodgdon, Krug 24 Ask Freddy - The Art of Whisk(e)y Gifting 26 Distillery Profile - WhistlePig 28 Expert Profile - Gina Unverferth, Diageo Master of Whiskey 30 Whiskey Wizard - Bernard Walsh 32 Brand Owner Profile - Malcolm Gosling, Gosling’s Black Seal Rum 34 Distillery Profile - Nelson’s Green Brier Distillery 36 Barfly - The In’s and Out’s Behind the Stick With Jamie Evans 38 Distiller Profile - Garrison Brothers 42 Competition Winners - Bacardi Legacy 44 Competition Winner - Flavor Your Way Challenge 46 Competition Winner - Making The Cut 48 Spirited Storyteller - Max Wastler, Basil Hayden 50 Spirited Dancer - Allison Patel, Brenne 52 Bartender’s Choice - Jacob Tschetter, Teeling Irish Whiskey

ADVERTISING COORDINATOR Kristen Reed

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 6 Copyright ©2014-2015 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.

HANDCRAFTED BOURBON A W A R D - W I N N I N G

F L A V O R

D I S T I L L E R â&#x20AC;&#x2122; S

S E L E C T

Woodford Reserve isnâ&#x20AC;&#x2122;t manufactured, itâ&#x20AC;&#x2122;s handcrafted in small

HOT PROSPECT Impact Spirits 2012

EXCELLENT RATING Ultimate Spirits Challenge 2013

DOUBLE GOLD MEDAL San Francisco World Spirits Competition 2013

GOLD MEDAL International Wine & Spirits Competition 2012

GOLD MEDAL San Francisco World Spirits Competition 2012

D O U B L E

O A K E D

! Uniquely matured in separate, charred oak barrels â&#x20AC;&#x201C; the second barrel

soft, sweet oak character.

EXCELLENT RATING Ultimate Spirits Challenge 2013

DOUBLE GOLD MEDAL San Francisco World Spirits Competition 2013

BEST IN CLASS â&#x20AC;&#x201C; GOLD MEDAL International Spirits Competition 2012

GOLD MEDAL International Wine & Spirits Competition 2012

WOODFORD RESERVE. CRAFT BOURBON.

W O O D F O R D R E S E RV E . C O M

EDITOR’S NOTE

VOLUME 7 - ISSUE 6

Photo by Clay Williams

GUEST EDITOR BRENT LAMBERTI

As national ambassador for elit by Stolichnaya, some might say I have a very ‘luxurious’ job. I’ve flown in helicopters, partied at the swankiest nightclubs, have been seated ringside at sporting events and concerts, and sailed on yachts … all while promoting my brand. I’ve heard luxury described as “everything that exceeds the bare essentials.” So, when the folks at CHILLED asked me to introduce their first annual “Luxury” issue, I instinctively knew they’d be featuring content that went far and above the mundane. When I began my career in the world of mixology, it was incomprehensible to think of the heights the industry would reach. Fifteen years ago sour mix was de rigueur and bartending was a job you took while you were waiting for your “real” career to begin. I don’t think the word “mixologist” had even entered the lexicon. A movement began to swell and thanks to Dale Degroff and others, fresh juice became the standard. Ingredients and measurement became of paramount concern. The line between the kitchen and bar began to blur. Bartenders have in a sense become liquid chefs. I’m proud to be a part of this revolution and I see it everywhere I go, with great cocktails and bar programs popping up just about everywhere. For their part, the spirits industry has responded and I’m constantly amazed by innovations coming along. I might go so far as to say that we are now in the “new” Golden Age of cocktails. However, in this age, luxury is not reserved only for brown spirits. It’s inclusive of clear spirits too—and rightfully so. In recent years, our top shelves have expanded to include many artisanal and specially crafted spirits, and as mixologists we get to be ever more inventive to produce exquisite recipes. This issue of CHILLED not only explores that variety but also demonstrates that the freedom to innovate is what moves the industry along. The field of mixology today is definitively ‘everything that exceeds the bare essentials.’ And that makes me one happy man.

i Brent Lambert

As an elit by Stolichnaya Ambassador, Brent Lamberti is responsible for the implementation and execution of on-premise programs as well as account-based brand development. Brent works to develop relationships and partnerships with key distributor personnel, trade, and consumers throughout New York. His primary responsibilities include identifying distribution opportunities, conducting brand education events and growing the brand nationally.

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roger federer

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT ANGLE 33 WINE THERMALS

Hand-crafted, customizable, made out of concrete, stackable and requiring no ice, wine thermals keep your wine and champagne at the optimal serving temperature. Eliminate the watery mess from ice buckets with these sleek and sexy additions to any table or bar. angle33.com

METROKANE RABBIT ELECTRIC COCKTAIL MIXER Mixing cocktails just got a whole lot easier. Enjoy making drinks in this electric cocktail maker with just the push of a button. It mixes cocktails in 15 seconds or less and holds up to 18 ounces of liquid. metrokane.com

HAIR OF THE DOG SOAP

Whiskey soap with a splash of coffee, talk about taking a shower in hangover heaven. And if you enjoy whiskey scented soap, check out ‘The Gambler,’ stick, which is bourbon, tobacco, and leather scented hand lotion. Fans say, “It smells like how good it feels about 10 minutes after that first drink you really needed after a long day.” outlawsoaps.com

SAVINO WINE PRESERVATION SYSTEM

Keeps your wine fresh for up to a week. Made from BPA Free Tritan, protects wine with a locking lid and is dishwasher safe and fits in the refrigerator. Ideal for gift giving, the Savino allows you to open any bottle of wine and be able to enjoy the fresh flavor all week long. savinowine.com

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He repairs the casks that breathe character into The Balvenie. R ICHARD A NDERSON , C OOPER AT THE BALVENIE FOR 18 YEARS . His hands know American oak from European. They hold knowledge from the routine of repairing leaking staves and cracked ends. Only the cooper’s touch is trusted to get the best from the wood, releasing the fl avours within to mature the spirit, so it becomes The Balvenie.

HANDCRAFTED AT THE BALVENIE

Handcrafted to be enjoyed responsibly.

BOTTOMS UP!

COOL BOTTLES

LUXURIOUS LIBATIONS MILAGRO JOVEN BLEND UNICO, SECOND EDITION

This extremely rare expression combines aged silver tequila with rare barrel-aged reposado and añejo reserves, creating a super-premium joven blend. Presented in a unique handcrafted bottle, featuring the signature ‘piña,’ the heart of the agave plant inside the glass.

HENNESSY XO

Although the iconic shape of the Hennessy XO bottle has remained unchanged since 1947, Hennessy takes care to inspire with a spirit of timeless modernity that defines its contours. Encrusted with vine bunches that burst from the glass, its generous edges are slightly extended to emphasize the strength of this exemplary Cognac.

GLENMORANGIE PRIDE 1978

Scotland’s famed single malt whisky launches their most exclusive whisky to date, Pride 1978. The brand collaborated with celebrated artist Idris Khan to create an inspired unique piece of artwork titled ‘disappearing casks.’

GLENFIDDICH’S EXCELLENCE

Matured exclusively in American Oak Bourbon casks for a minimum of 26 years, Glenfiddich releases its latest expression, marking a distinguished addition to the family run distiller’s collection of rare and prestigious whiskies. Presented in an elegant glass bottle with delicate gold lettering and an oak stopper reminiscent of the casks in which it matures.

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No Other Rum Makes A Genuine Dark ’n Stormy®

Bermuda’s National Drink Requires Bermuda’s National Rum.

Only Gosling’s Black Seal Rum

can give you an authentic Dark ’n Stormy cocktail, the uniquely tasty drink that is taking the U.S. by storm. This deep, luscious rum has been slowly crafted by the Gosling’s family for seven generations. Nothing else comes close. Winner of the coveted Platinum Award.

Goslings. For Seven Stubborn Generations. www.goslingsrum.com We make it slowly, stubbornly. Please enjoy it slowly, responsibly. 40% ABV. Product of Bermuda. Castle Brands, NY, NY.

ADVANCEDUP! BOTTOMS MIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Dan Marohnic

The Laundry Room Las Vegas, NV For the past sixteen years, Dan Marohnic has patrolled the area behind the bar from Georgia to Vegas. “I got my start in Atlanta, GA picking up any bar shifts I could get my hands on.” When business was slow, Marohnic used his time to improve his knowledge of cocktails and spirits as well as his technique. A little bit of mystery surrounds Marohnic’s current employment. He is the sole bartender, or as he calls it “boozologist,” at The Laundry Room, a speakeasy style bar located in a secret location in Las Vegas. In his years of service, he has gained a lot of insight into the profession and has sage advice for young bartenders. “Trust your senses, pay attention to the little things and bring confidence to all of your creations.” Like any good bartender, Marohnic has a goto ingredient. Not surprisingly, his favorite bar ingredient isn’t even a spirit. “If I had to choose one bottle behind the bar that has the ability to elevate most cocktails to the next level, it would have to be Angostura Bitters.” Marohnic sees a large trend in ingredients being made in-house. “This is great because both the guests and the bartenders prefer fresh ingredients in their cocktails.” His favorite part about being a bartender is the idea that he is able to put his own personal touch into everything he does. “I love being part of an environment fueled by creativity and having the ability to share that with people from all walks of life.”

Photo by Anthony Mair

CIAO BELLA! INGREDIENTS

3/4 oz. Galliano Ristretto 3/4 oz. Amaro 3/4 oz. Espresso Liqueur 3/4 oz. Cream 1 Dash Egg Whites 3-4 Dash Angostura Bitters PREPARATION

Combine all ingredients in a mixing glass with ice, shake vigorously, double strain into a coupe and garnish with espresso beans.

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The General Idea Behind Our Stormy Ginger Beer:

It strikes the delicious balance right between spicy and sweet.

Even Bon Appetit Magazine agrees, awarding their Seal of Approval and saying: “Assertive ginger flavor and bold-but not burning-heat.” Created for making the perfect Dark ’n Stormy® cocktails with our luscious Gosling’s Black Seal Rum, it’s become a zesty popular soft drink of its own. Not to mention the ideal mixer for a variety of spirits. Because nothing can ruin a good drink faster than a bad ginger beer. • Available in 8 oz and 12 oz cans, 24 per case; 1L PET bottles 12 per case. • Also available in Diet. • Non-alcoholic. Gluten Free. • Made in the U.S.

Goslings. For Seven Stubborn Generations. We make it slowly, stubbornly. Please enjoy it slowly, responsibly. 40% ABV. Product of Bermuda. Castle Brands, NY, NY. Ginger beer is non-alcoholic.

Photos Courtesy W Hotels

ADVANCEDUP! BOTTOMS MIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Gina Gorman

Whiskey Blue W Hotel, Fort Lauderdale Gina tends bar at W Fort Lauderdale, at the Wet Deck, which is the hotel’s pool bar and also at Whiskey Blue, the signature lounge located inside the hotel. “The Wet Deck overlooks the beach and ocean with amazing yummy frozen and signature cocktails,” says Gina. “At Whiskey Blue, we carry so many great bourbons and ryes, I will usually ask a guest what their preference is and make suggestions, or have them try something completely new. When developing my own drinks, I use fresh herbs and fruits, especially here in South Florida, its important to keep cocktails light and refreshing.” Gina embraces the current popularity of whiskey in the industry right now. “I’m a whiskey girl,” she says. “For the record, I’ve always been a whiskey girl, even though whiskey and rye is trending now. Any good whiskey over a couple of rocks and this girl is happy!

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TROUBLE MAKER INGREDIENTS

1 ½ oz. Belvedere Vodka 1 oz. Bonal ¾ oz. Simple Syrup ¾ oz. Lime Juice PREPARATION

Shake ingredients, pour into Collins glass, soda float and garnish with half strawberry and cucumber slice.

Weight No More. Meet The Skinny Dark ’n Stormy.

Everyone loves the refreshing

zing of an authentic Dark ’n Stormy® but not everyone loves calories. Problem solved: Try our Diet Stormy Ginger Beer. Full of taste, stripped of calories.

• Available in 8 oz and 12 oz cans, 24 per case. • Also available in Regular. • Non-alcoholic. Gluten Free. • Made in the U.S.

Goslings. For Seven Stubborn Generations. We make it slowly, stubbornly. Please enjoy it slowly, responsibly. 40% ABV. Product of Bermuda. Castle Brands, NY, NY. Ginger beer is non-alcoholic.

BOTTOMS UP!

HOW TO

HOW TO MAKE TOBACCO-INFUSED COCKTAILS AS CIGARETTE SMOKING BANS FORCE TOBACCO OUT OF BARS, CRAFTY BARTENDERS ARE FINDING WAYS TO ALLOW THEIR GUESTS TO HAVE A SMOKE, NOT WITH THEIR COCKTAILS BUT IN THEIR COCKTAILS.

Photos Courtesy of Dirty Habit and South Water Kitchen

ead bartender Brian Means at Dirty Habit in San Francisco makes tobacco infused bitters in-house. “Tobacco has its own flavor, lightly spicy, almost like rye whiskey, and very rich with an oily texture,” says Brian. “It works really well in cocktails that have some depth, usually whiskies, it’s great with scotch.” Before you try mixing with smoke, a warning – the nicotine in tobacco is extremely toxic in high doses. A few rounds of cocktails made with tobacco infusions may lead to unfavorable outcomes, especially for drinkers who have never smoked. Less is always more here.

Step 1

Choose Your Tobacco Loose pipe tobaccos are sweet aromatically and on the palate and they generally lack a lot of the “additives” found in cigarette tobacco. Clove cigarettes also provide a cleaner source. Good quality cigars infuse great in bourbon, be sure to use very small pieces of tobacco leaf from the cigar.

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Step 2

Step 3

Choose Your Method Some ways to get smoke into your cocktail include steeping tobacco into tea, making tobacco infused simple syrup or tobacco infused bitters. A relatively safe method is by capturing the smoke in the glass. Light tobacco in a skillet, allow it to smoke, cup with chilled rocks glass and let smoke cling to the glass for 5-10 seconds.

Choose Your Liquor Tobacco adds complex flavor profiles that seem to pair very well with dark liquors. “Using a white spirit though, like rum or gin, can bring more of the tobacco out on your palate,” says Brian. “It’s not as subtle as with a brown spirit.”

BRIAN MEANS Bar Manager, Dirty Habit Brian is the bar manager of the Dirty Habit, an edgy, sultry barcentric restaurant and hideaway in San Francisco’s Hotel Palomar. Means innovative cocktail program features creative craft libations, an extensive selection of rare whiskeys, tableside service, and other surprising touches. Means has an impressive career crafting cocktails behind some of the Bay Area’s most successful bars. Previously, he served as head bartender at the former Fifth Floor, where he invigorated the restaurant with a new, seasonal beverage program. Before Fifth Floor, Means was behind the bar at Zero Zero in San Francisco’s SOMA district, where he collaborated with a number of the city’s influential bartenders.

LEATHER & LACE Brian Means at Dirty Habit INGREDIENTS

1 1/2 oz. James Pepper 1776 Rye Whiskey 3/4 oz. Palo Cortado Sherry 1/2 oz. Licor 43 4 Dashes Tobacco Bitters* PREPARATION

Stir and strain into small coupe, garnish with shaved black Cardamom. *Tobacco Bitters: In container #1 add 1 750ml Bottle Wild Turkey 101 Bourbon, 1 Cinnamon Stick, 1 Star Anise, 1 Large Orange Peel, 3 Crushed Black Cardamom Pods, 1 Dried Tobacco Leaf, 3 Cloves. To Container #2 add 1 750ml Everclear, 1 tbsp Cinchona Bark 1 tbsp Quassia Root, and the peels of one lemon. Then let sit for 2 weeks, shaking every day. After aging, strain through cheesecloth, combine containers, mixing small amounts to achieve desired bitterness. Dilute with 1 cup of water to bring down the proof. Label and date the containers and store in a cool, dry place. Should keep indefinitely.

TIPS

People who smoke cigarettes or anything else know what the buzz feels like. Even chain smokers should probably stick to just one tobacco infused cocktail.

SMOKE SIGNAL

Ray Anguian, South Water Kitchen “I would definitely not advise “infusing” tobacco with any spirit as the results can be toxic,” says Ray Anguiano at South Water Kitchen in Chicago. “I decided to steam a pinch of tobacco with the base spirit, which would accentuate the scent of tobacco smoke. I torched the tobacco- just to get it to smokeand added some freshly grated cinnamon as a garnish.” INGREDIENTS

2 oz. Koval Bourbon Pinch Tobacco 1/2 Pat Butter 1/4 oz. Molasses Less than 1/4 oz. Monin Hickory Smoke Syrup Egg white Float of Crème de Cassis PREPARATION

Steam the bourbon and tobacco. Stir in butter, molasses and Hickory Smoke Syrup. Pour the bourbon mixture over ice and strain. Dry shake egg white. Shake the mixture with ice. Strain into coupe glass. Float Crème de Cassis on top.

“If you’re using tobacco in a cocktail, it must be sparingly,” warns Brian. “We used a bitters cut with other flavorings so the tobacco is not so concentrated.”

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MIX IT UP

BEHIND THE BAR

BEHIND THE

Whiskey BAR

WOODFORD RESERVE SONOMA-CUTRER PINOT NOIR FINISH

Perfect for the bourbon connoisseur, this limited edition bottle is the ninth installment in Woodford’s celebrated Master’s Collection series and is the first whiskey to be aged in California pinot noir barrels.

CROWN ROYAL REGAL APPLE

The iconic brand infuses its premium tasting whisky with the natural flavor of crisp regal Gala Apples. “Crown Royal always strives to appeal to our consumers evolving tastes,” says Yvonne Briese, vice president of marketing, Diageo North America Whiskey.

STRANAHAN’S COLORADO WHISKEY

One of the state’s first whiskeys since Prohibition is rolling out to new markets. Created by volunteer firefighter, Jess Graber, who helped save George Stranahan’s burning barn, avid ‘Stranafans’ are known to camp out all night to purchase limited run ‘Snowflake’ editions and the distillery’s database of volunteers for its bottling line is in the thousands.

CLYDE MAY’S WHISKEY

A high rye content bourbon mash whiskey aged in heavily charred oak casks. Clyde May was a World War II veteran, who upon his return to Alabama began crafting whiskey in small batches with the additions of green apple and cinnamon, originating this unique style.

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This year, give something that took 15 years to reach perfection. DEWAR’S 15 Blended Scotch Whisky is a blend of very rare vintage single malt and single grain scotch whiskies. The blend is then married in oak casks for a light, velvety finish. Learn more at Dewars15.com

ENJOY RESPONSIBLY. © 2015. DEWAR’S, ITS TRADE DRESS, TRUE SCOTCH, THE CELTIC DEVICE AND THE JOHN DEWAR SIGNATURE ARE TRADEMARKS. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL. BLENDED SCOTCH WHISKY – 40% ALC. BY VOL.

THE LOCALS

BRAND AMBASSADORS

Nicole Burke and Garth Hodgdon KRUG CHAMPAGNE By Cydnee Murray Images courtesy of House of Krug

IF THE HOUSE OF KRUG WAS A BASKETBALL TEAM, IT WOULD BE THE UNITED STATES MEN’S NATIONAL BASKETBALL TEAM; A COLLECTIVE OF ONLY THE BEST PLAYERS IN THE NBA. SURE, MOËT & CHANDON HAS DOM PÉRIGNON AND LOUIS ROEDERER HAS CRISTAL BUT AT KRUG, EVERY BRAND OF CHAMPAGNE PRODUCED IS OF LEBRON JAMES QUALITY. WHICH MEANS NEWLY APPOINTED UNITED STATES KRUG BRAND AMBASSADORS NICOLE BURKE AND GARTH HODGDON EQUATE WITH ANALYTICAL ESPN COMMENTATORS.

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Hodgdon, Krug’s West Coast representative, explains: “There’s a category of wine called tête de cuvée or prestige cuvee. Most people know wines in this category by their names. These are houses’ high-end bottles. They usually use their extra aging or older reserve wines in the blend. With Krug, all of our wines are tête de cuvée.” Due in no part to pop culture, Champagne sales figures in America fall below those of France and Britain, which is one of the reasons why Krug has chosen to appoint ambassadors solely in the States. 2014 marks the first year two individuals instead of one consecutively promote the LVMH owned luxury Champagne. Hodgdon became Krug’s second ambassador, which was a vast leap from the Sacramento native’s fledging days in a stock room. He recalls, following college, “I started volunteering at a restaurant, saying ‘Hey, can I come in on Sunday and help you do inventory?’ which is funny, nobody likes doing inventory.” Helping to unload and organize wine may have been Hodgdon’s first sommelier lesson, but he’s learned quite a lot since then. Last year, he successfully completed one of three sections of the Master Sommelier examination, a test documented in the 2012 film “Somm” as one of the toughest in the world to pass. In a few months, he’ll tackle the remaining theory and tasting portions in hopes of joining ranks with 202 other Master Sommeliers. Before taking on his new role at Krug, Hodgdon spent six years working for the Thomas Keller Restaurant Group at The French Laundry in Napa Valley and then at Per Se in New York City. Of his time at Per Se Hodgdon says, “It was a special place to be. We really had one of the best wine lists in the world. And people would spend money there, so we had the opportunity to taste amazing wines and vintages multiple times; all of these great collector trophy wines.”

Like Hodgdon, Burke spent several years in northern California before her 2012 move to New York City. The honor of spreading Krug’s good word along the Easten seaboard presented itself in a very fortuitous manner, she says. “I first journeyed to Champagne in conjunction with the Guild of Sommeliers and Krug’s sister Champagne house of Ruinart.” Visiting as the West Coast winner of Ruinart’s Champagne Challenge, she found herself exposed to the lovely L’Assiette Champenoise hotel, home to a three Michelin-starred restaurant. After sampling “a good amount of blanc de blancs,” Burke ventured into the hotel garden. There, she met Olivier Krug, Maggie Henriquez, Krug’s CEO, and Carl Heline, Krug’s United States Business Director. “They were hosting a press dinner in the dining room. When they heard there was a Ruinart sommelier back in the garden, after dinner, they proceeded to bring back magnums of vintage Krug and jeroboams,” recalls Burke. A relationship born of and nurtured by Champagne began. A large part of a Krug Ambassador’s responsibility entails keeping the legacy of founder Joseph Krug alive. Olivier Krug’s recent discovery of the red leather bound diary his great-great-grandfather wrote for his six-year-old son in 1848 acts as a useful tool toward that end. Useful if you can read French. “He wrote word by word on the craftsmanship and all the principles of Krug that make it so unique today,” says Burke. Burke notes that as Krug principles go, one of the most important is “individual character, sense of plot and what it can bring the year. Our longest contract [with a grower] goes back to 1878, which is unheard of in Champagne. In 1878, bicycles weren’t in America yet!”

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THE LOCALS

ASK FREDDY

THEofART

Whisk(e)y Gifting

ere’s the deal. Getting a nice bottle of whiskey for your dad is easy but gifting whiskey to other family members and friends my take a bit more creativity. Here is a quick whiskey gift guide for some of the many personalities on your list. The mixologist (real or aspiring) Any valuable bottle with high rye content usually involves Old Overholt rye. It’s a straight rye meaning that it’s aged a minimum of two years. Alternatively, as an upgrade, if you really like the person, try for a whiskey from my karaoke buddy Dave Pickerell. He makes the exceptional WhistlePig 10 year old straight rye.

you age a delicious Manhattan cocktail. I made this for a Thanksgiving party last year and it was the star attraction for ravenous whiskey drinkers. Alternatively if you’re up for the big cheddar edition go for $9000 Jack Daniel’s entire single barrel from their distillery. The flamboyant cousin Monkey Shoulder Triple Malt. Okay, so I actually work on this product. A lot. However, you bought it in the store because it winked at you from across the room. You bought it because it looks and mixes in cocktails like bourbon but everyone knows it’s really a scotch waiting to sing. The locavore or hipster-in-law When breaking out the craft spirits, don’t make the faux pas of buying a product that’s just bottled juice from another distillery and labelled as ‘craft’. Find one that’s actually made on site like a limited edition Hudson Maple Cask Rye from N.Y., or a Single Malt from Balcones in TX. It may not be made in a bathtub on the 13th floor of an east facing apartment in Williamsburg, but that’s just as well because that stuff would taste awful. The point is, if you’re going for locally produced be sure to read the label, because many are manufactured elsewhere.

The whiskey geek None of us who work for whiskey distillers really get on with whiskey geeks, because they’re so bloody promiscuous with their choice of brands and they analyze the hell out of whatever you buy them. Take the worry out of the occasion and get a 21 and over only advent calendar from Master of Malt. There are some real gems in there that’ll make’m weep openly. You may need to get a few people to club together for this $240 option. The dirty uncle Something peaty, he needs its medicinal qualities. Inability to pronounce this one is not an acceptable excuse, this little number has the most antiseptic, peaty aroma in the galaxy: Caol Ila (kal-eela). An often overlooked malt in the realm of Islay Scotch whiskies. The younger the age the smokier it will be. The person who has it all (and will fail to be impressed) A whole barrel of whiskey is the answer. Two different price options here, either an entire barrel or a barrel aged cocktail. Tuthilltown Distillery in N.Y. sell both small barrels full of aged whiskey for under $1000, or empty barrels for a tenth of the price in which

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Freddy May, William Grant & Sons Whiskey Specialist.

S ome Be lie ve All Vo d ka s Are Cre a te d E q u a l .

Freeze-Filtered. Bold Flavor. Highest Rated White Spirit in the World. *BTI International Review of Spirits Award: Platinum Medal – 2006, 2007, 2009, 2010.

THE LOCALS

DISTILLERY PROFILE

whistlepig DISTILLERY

By Michael Tulipan Photos Courtesy of WhistlePig Distillery

chance encounter with a Frenchman in the heart of the Rocky Mountains lies at the heart of the WhistlePig story. Founder Raj Bhakta was hiking alone when a Frenchman on a mountain bike emerged from the trees, nearly running him down. “Could it be a WhistlePig?” he shouted twice, then vanished. Bhakta was left pondering what exactly this mysterious WhistlePig was. Bhakta may be the least likely spirits entrepreneur in America. Born to an Indian father and Irish mother, he developed an early entrepreneurial streak that included startups and property development. Most famously, he sparred with Donald Trump on The Apprentice’s second season, his signature bow tie and flirtatiousness making him a cast standout. Afterwards, he ran (unsuccessfully) for Congress after which he retreated to his new 1,200 acre farm in Shoreham, Vermont, christened WhistlePig Farm. There, he drank a lot of whiskey and began to wonder why scotch dominated the high end luxury market instead of American whiskey. He soon realized opportunity lay in rye but how would he marry a farm in Vermont with the creation of a new brand?

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WhistlePig Master Distiller Dave Pickerell followed a somewhat more linear path to whiskey. Intending to become a chemical engineer, Pickerell studied chemistry at West Point, then received his masters at the University of Louisville. There, he took a course in distilling and scored 99 on the final exam, while his classmates averaged 25. He joined a small spirits consulting firm followed by 14 years as Master Distiller at Maker’s Mark. Soon a burgeoning interest in craft distilling and aged rye took hold. Still makers Vendome Copper and Brass Works made the connection, introducing him to Bhakta in 2009. First released in 2010, WhistlePig 100/100, sums up the brand vision, 100% rye with a minimum ten years of aging. Pickerell says, “I wanted to feature rye in all its glory, full bodied, spicy, yet balanced with the right amount of wood. Corn would add sweetness, and malt would mute the flavor. Hence, 100% rye.” Following a “farm to bottle” model that dates back all the way to George Washington, a rye producer himself, WhistlePig Farm grows its own rye, which, fortuitously, is hardy enough to withstand Vermont’s cold winters. It also has the benefit of being weed resistant so no pesticides or herbicides are sprayed.

FOUNDER RAJ BHAKTA & MASTER DISTILLER DAVE PICKERELL

“I WANTED TO FEATURE RYE IN ALL ITS GLORY, FULL BODIED, SPICY, YET BALANCED WITH THE RIGHT AMOUNT OF WOOD.”

The distilling and aging process is meant to create a complex, well-balanced rye. The double-distilling process first involves a column still, then a copper pot still. According to Pickerell, “Lots of copper contact is essential to keeping the sulfury compounds found in the grain from adversely influencing the taste.” Rye needs the right amount of wood to balance it out properly and the partners settled on ten years of age, sourcing outside aged distillate until their own batches reach the proper age. Maturation involves two types of barrels, first new oak followed by exbourbon barrels, with the purpose of balancing out the rye’s spiciness. Pickerell says, “WhistlePig has the longest finish of any whiskey I have ever tasted. Its caramel, butterscotch and vanilla notes go on into the next zip code.” Since launching the 100/100, WhistlePig has grown at a steady pace, now producing a few thousand cases a year and moving ever closer to the day when all the rye comes from the farm. New releases, Triple One rye, aged 11 years, triple barreled and bottled at 111 proof, and The Boss Hog, full barrel strength of 134 to 135 proof, have moved WhistlePig into the high proof category. The goal of the project, according to Bhakta, is “a whiskey product that is equally robust and complex, able to hold its own against the best and most mature of scotch and bourbon whiskies.” Each release brings the pair ever closer to meeting their goal of making the finest rye in the world.

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EXPERT PROFILE

GINA

UnverfertH Diageo Master of Whiskey By Christopher Osburn. Photos Courtesy Diageo. into why that person made their whiskey choice.” She always brought Bushmills. “We would always say you only need three things for a good time; music, whiskey and tap shoes.” Unverferth chose whiskey to be her career over all other spirits because of its depths and versatility. “You can drink it neat, on the rocks, you can flavor it to a sweeter note, to a spicy note, choose a nice light single malt as an aperitif, or a flavored whiskey like Crown Royal Maple for an after-dinner drink.”

“

We would take a deep dive into why that person made their whiskey choice.

”

In the last several years, women have made a bigger dent in the whiskey industry than ever before. According to Beverage Media, women now account for 1/3 of the bourbon whiskey category sales. Part of this trend is due to the high concentration of time-period television shows as well as the creation of exciting, new, flavored bourbons. “Pop culture is huge,” says Diageo Master of Whiskey Gina Unverferth. “Mad Men and Boardwalk Empire emphasizing classic cocktails makes whiskey look sexy and most women want to be perceived in that way.” She points out that most males will turn their head when they hear a woman ordering a whiskey at a bar. Unverferth is at the forefront of this movement. As Master of Whiskey, Unverferth is committed to continually learning and experiencing all that the whiskey industry entails. “There are always new innovations and trends and it’s important to learn and adapt,” says Unverferth. “A large part is educating yourself about the history of whiskey and how it’s evolved over time in our culture. To really learn it all would take a lifetime.” Believe it or not, Unverferth first fell in love with whiskey as a touring tap dancer. “We had a full-time band with us and after the shows were over we had a tradition that each person would bring a bottle of whiskey to toast with.” She spent countless evenings discussing the intricacies of each whiskey. “We would take a deep dive

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Part of the job of a Master of Whiskey is helping in the creation of new brands. Unverferth had a huge hand in creating Bulleit 95 Rye, a double gold winner at The San Francisco World Spirits Competition. “The original Bulleit Bourbon is a high rye content bourbon, which bartenders love because it holds up very well in cocktails,” says Unverferth. Since the brand’s liquid makeup already had a high rye content, it was only a matter of time before creator Tom Bulleit distilled a rye whiskey as the second addition to the Bulleit family.” Unverferth went from dancing, to cocktail waitress, to bartending and managing restaurants before finding her place in the whiskey industry. “I worked my way up in the beverage world and it has been an amazing journey so far.”

Manitoba Created By Gina Unverferth

INGREDIENTS

1 1/2 oz. Crown Royal Maple Whisky 3/4 oz. Lemon Juice 1/2 oz. Simple Syrup Top with Ginger Beer PREPARATION

Shake and strain into a highball glass. Garnish with a lemon wedge.

The new standard for luxury, style and taste from Grand Marnier.®

INTRODUCING CUVÉE 1880 ®

CUVÉE DU CENTENAIRE First introduced in 1927 to commemorate the 100th anniversary of our Maison’s founding; we now proudly unveil a new presentation of our classic packaging.

Our newest expression, Cuvée 1880 celebrates and pays homage to the year that Grand Marnier Cordon Rouge was created by our founder, Louis Alexandre Marnier Lapostolle.

QUINTESSENCE Our limited annual release is a premier blend of rare Grande Fine Champagne XO Cognacs with our famous essence of orange parfum.

WHISKEY WIZARD

Bernard Walsh

THE IRISH FLOW

rish whiskey is becoming one of the most popular go-to brown spirits being served across bars these days. Not only is Irish whiskey a good starting point for the neophyte, it offers many accessible flavors and expressions tempting the proficient palate as well. Given the current cocktail climate the modern popularity of this once classically revered spirit is no big surprise. Chilled spoke with Bernard Walsh, founder of the Walsh Whiskey Distillery, about the growing appeal of Irish whiskey and its elements for success. “The current trend in Irish whiskey is based on solid foundations. First there’s the demographic, which has attracted a new consumer, the younger generation who see Irish whiskey as approachable and mixable. It can be easily swapped into cocktails, even in place of bourbon. Second, category diversification and the introduction of a number of expressions of Irish Whiskey doubled generating more interest among the consumer.” “The Walsh Whiskey Distillery was the first new wave of independent whiskey

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Photos Courtesy Palm Bay International

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companies and has been the center of the Irish whiskey revival, bringing diversity and choice to the category. That was the main objective: to create diversity in the Irish category that would stretch and challenge consumers’ preconceived ideas of Irish whiskey.” “It was only a century ago when there were 100’s of Irish whiskey brands with diverse a flavor profile as scotch has today. When creating The Irishman Founders Reserve, we set out to discover some of the lost expressions of 100 years ago. The Founders Reserve is a recreation of what was once known as the “champagne of Irish whiskey.” This was the blending of single malt and pot still whiskey, known as pure pot still, prior to being renamed single pot still. The blending of these two great styles delivers a most complex and wonderful whiskey. The Irishman has new releases such as The Irishman Single Malt and The Irishman 12-yearold. Both of these expressions challenge the most widely held view that the Irish do blends not malts. We show what can be achieved. There is a depth to Irish whiskey, which did not exist 15 years ago.”

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BRAND OWNER PROFILE

n 1806 a young Englishman named James Gosling, the eldest son of a wine and spirits merchant in London, set sail with £10,000-worth of wines and spirits on board his chartered ship, The Mercury. His father, William, wanted him to head to the brave new world of the Americas and expand the family business. He sent James to Virginia. Unfortunately there was very little wind, the ship’s charter ran out well before it could reach its destination, and they deposited James and his cargo in the nearest port, St George’s on the island of Bermuda. Undeterred, and realizing that no one was trading in wines and spirits there at the time, James opened a liquor store 100 yards from where the ship dropped him off. Later his brother Ambrose came to join him and opened another store in Bermuda’s thriving new capital, Hamilton. Ambrose’s great-great-great-great grandson, Malcolm Gosling, today’s President and CEO of what is now Gosling-Castle Partners, Inc. takes up the story. “In 1850 the family started experimenting with the aging and blending of many different distillates. They came up with one rum blend that was so unique and tasted like fine aged old rum, so they called it Old Rum. The only way you could buy it was to go into one of our shops with an empty bottle or can or whatever vessel you had and get a fill-up from the barrel. It stayed that way until the late 1920’s when it was decided that people wanted something a little more convenient.” The family thought that empty champagne bottles would be the strongest vessels to put their rum in, so they went to the best source on Bermuda. They collected the empties from the Officer’s Mess at the nearby British naval base.

IT WAS A

DARK

‘N STORMY NIGHT

By Mike Gerrard Photos courtesy of Vineyard Vines and Gosling’s Rums

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“They’d rinse them out by hand,” says Gosling, “and fill ‘em by hand. Then they’d put a cork in the top and seal it with black sealing wax. There was no label put on the bottle; it just went up on the shelves of our stores. There it was, for the next 30-35 years people said, ‘give me the one with the black seal.’” At that point, the name was officially changed to Black Seal and the barrel-juggling seal logo was born. It wasn’t until 1980 that Gosling’s Black Seal Rum, began to export. “The prior generations had little desire to develop the export market,” says Gosling. “Gosling’s Brothers Ltd. is Bermuda’s oldest business and has been a successful company on the island for seven generations, since 1806.” And so it was, Goslings Black Seal Rum became synonymous with Bermuda culture, including its culinary, cocktail and christening cultureswith Black Seal being used ceremoniously to christen residential and commercial properties across the island for generations. This roof christening ceremony is called a ‘roof wetting.’

That’s changed, though, as Malcolm Gosling did what his ancestor James before him had done. He emigrated to expand the family business overseas. “We knew it was a very unique rum,” says Gosling. “We had constant inquiries as to where Black Seal could be purchased outside of Bermuda, so as the rum category started to heat up we decided to answer the demand.” In his case it was from Bermuda to Boston, to see Black Seal and the company’s other products more widely available in the USA and beyond. The popularity of the Dark ‘n Stormy cocktail, a drink the Gosling clan and the island of Bermuda proudly call their own, became a jumping point for many bars to stock a bottle of Black Seal Rum. Nowadays, Malcolm Gosling has made it his mission to let bartenders and customers know that Black Seal is far more versatile than simply being the ingredient in its most well known cocktail. “The trick is to not get pigeonholed,” explains Gosling. “Black Seal makes a variety of cocktails taste better, more exceptional. Try a Bloody Gosling’s made with Black Seal Rum in a Bloody Mary recipe. It’s such a uniquetasting and delicious drink that’s starting to take off. Or try it in an Old-Fashioned or a Manhattan. Experiment with it, including in other traditional rum drinks, like the Mojito. When you use Black Seal it adds another element to it. It takes a traditional cocktail and moves it to another level.” After a one-year survey, “the Caribbean Journal named Our Gosling’s Family Reserve Old Rum the number one aged rum in the world. It’s the same blend of Black Seal Rum with some very subtle changes. We use hand selected bourbon barrels and age it much longer. It is such a superb sipping spirit. At comparative tastings we serve it next to an XO cognac or fine single malt scotch. Many people prefer the Old Rum.” The winner of many industry awards, Gosling’s Black Seal Rum also earned the Beverage Tasting Institute’s highest honor and award, the coveted Platinum Medal. “While awards are an honor to receive, we never want to lose focus of the fact that we are selling quality enjoyment in a bottle.” Gosling continues, “We hope that our message of quality, uniqueness and versatility encourages trial… the taste speaks for itself.”

As one of the only trademarked cocktails the DARK ’N STORMY simply mixes Goslings Black Seal Rum with Ginger Beer. Gosling’s Rum developed a brand of Ginger Beer to be used in the iconic cocktail, which has since become popular in many other applications behind the bar like the Moscow Mule.

GIVE BLACK SEAL A MIX BLOODY GOSLING’S INGREDIENTS

2 oz. Gosling’s Black Seal Rum 4 oz. Tomato Juice Spices (Fresh Horseradish, Celery Salt, Black Pepper, Worcestershire, Tabasco) ¼ oz. Fresh Lemon Juice PREPARATION

Build in a Boston Shaker, quick shake, strain over fresh ice in a highball glass. Garnish with a lemon slice and celery stalk.

GOSLING’S BERMUDA RUM SWIZZLE The second national drink of Bermuda that will have you dancing like a Gombey. INGREDIENTS

1 1/2 oz. Gosling’s Gold Bermuda Rum 2 oz. Pineapple Juice 2 oz. Orange Juice Dash of Falernum 2 Dashes Bitters PREPARATION

Stir ingredients, add ice. Float Gosling’s Black Seal Rum on top. Garnish with a fresh wheel of orange. CHILLEDMAGAZINE.COM

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DISTILLERY PROFILE

o n s l ’s e N Green Brier Distillery

Worth The Wait By Michael Tulipan. Photos Courtesy Green Brier Distillery.

tale of two brothers and their distant ancestor form the back-story of the unlikely resurrection of Nelson’s Green Brier Distillery. A hundred years is a long time to wait for a bourbon, especially from a distillery lost to history thanks to Tennessee’s early enactment of Prohibition, but Charlie and Andy Nelson have succeeded in reviving a long lost family brand. A road trip with their father Bill to visit a butcher in Greenbrier, Tennessee brought the two brothers face to face with a past that had become little more than family folklore. Unbeknownst to them, a warehouse their great-great-great grandfather Charles Nelson had built for his distillery still stood across the road from the butcher’s shop, on a thoroughfare known as Distillery Road. Even the spring that supplied the whiskey’s water still ran pristine. Founded in 1870, Nelson’s Green Brier Distillery had quickly become the largest producer of Tennessee Whiskey in the nation, at one time outselling Jack Daniel’s by tenfold, only to be shuttered by statewide prohibition in 1909. Overnight, one of the country’s most successful whiskey producers simply vanished. But there were traces left behind, the property listed on the National Register of Historic Places, a historic sign in town honoring the distillery, and most surprising of all, two original bottles of Nelson’s Green Brier Tennessee Whiskey safely ensconced at the Greenbrier Historical Society.

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“

There is certainly room for more, especially for the brand that helped create the category of Tennessee Whiskey – ours!

”

Entrepreneurial and creative with active pursuits in life, neither Charlie nor Andy had settled into a career when the fateful trip to Greenbrier unveiled their destiny, to re-launch their family distillery. But there was one minor hiccup. Neither brother had ever made whiskey. Three years of studying and planning led to their first product, Belle Meade Bourbon, in 2009, exactly one hundred years after the distillery had been closed. When it came to the recipe, the brothers did not have access to the original but knew Nelson’s bourbon had been a high rye product. While the average bourbon has 7 – 15% rye content, if any rye at all, the Nelsons decided to craft a bourbon with 30% rye to give it more spice, yielding a balanced, complex spirit with a smooth finish. Belle Meade is true small batch bourbon, just four hand-selected barrels per batch. According to the brothers, “Belle Meade is currently a blend of three different recipes, aged for at least six years and some barrels we use are up to eight years old.” The goal is to hit 90.4 proof, which they call “the sweet spot for depth of character.” Belle Meade bourbon is just the first product to be released by the reborn company. Starting in late 2014, the brothers will begin producing the signature Nelson’s Green Brier Tennessee Whiskey, for which they have the original recipe. “We look forward to being a new player in the category alongside Jack Daniel’s and George Dickel,” they say. “There is certainly room for more, especially for the brand that helped create the category of Tennessee Whiskey – ours!” You don’t really think of Nashville as a bourbon town, but in the burgeoning Marathon Village district the brothers are building a tasting room and distillery to open later this year. History has also come full circle as they supported an effort to legalize distilling in Green Brier on historic sites where it was produced in the past. One day, the brothers hope to return to the family distillery to produce whiskey, one more ghost of Prohibition vanquished forever.

Charlie and Andy Nelson.

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BARFLY

Photos by Jennifer Mitchell Photography

THE LOCALS

ne of the few bartending experiences I never participated in was the hotel bar. Many of these bars exude the opulence that carries throughout the property. Sometimes, I adore sitting in this otherworldly dream of an experience no matter what city it is. These bars excel at luxury, which means to me not only a hefty price tag for a cocktail but also so much more: a sumptuous sentiment, a soothing ambience, and luxury tastes, touches and sounds while imbibing. My most recent discovery in the realm of luxurious bars was the lobby bar at The Setai in Miami. At the helm is the talented Mr. Philip Khandehrish, who recently placed in the top five nationally in Bombay Sapphire’s Most Imaginative Bartender competition. Phil has a unique role running the program at the most understated lavish establishment on Miami Beach. The experience every guest has at his beautiful bar is grandiose yet comforting. From the warm welcome with plush leather seats, the scents wafting through the bar, and soft napkins ready to frame the delectable tipple of your choice, it’s all there. Phil is an expert at luxury.

Jamie Evans is the Brand Ambassador for Oxley Gin.

I decided to visit Phil recently. He instantly engages me with a disarming smile and an eagerness to have me try some exciting treats on his new menu. He explains his recent joy of toying with saffron as a boy would describe a new toy. His Persian roots indicate that he’s no stranger to far-flung flavors. Asked to pick a favorite from the new cocktail list he’s about to launch, he retorts “That’s like asking me to pick a favorite child”

Moments later, two stunning drinks arrive, one with a gold origami swan sitting on a nest of avocado skin and the other I felt should be locked in an alarm box cuffed to a burly security guard. Both are luxurious for different reasons. The first, Kemuri Jade, I am told was his eureka moment at mixing avocado’s silky texture into a delicious drink (not an easy feat) and boasting black cardamom among its ingredients. The second, The Golden Martini, is pure extravagance, the glass itself costing $150. Resplendent yet simple in its presentation, it harmonizes Russian Standard Gold with Louis XIII, Grand Marnier Cent Cinquantenaire and Ice Wine. As I meander back and forth between the two cocktails, I decide to ask Phil where the avocado idea came from. He settles back, proud that he’s impressed me. “I’m Persian,” he says, “we’re experts in silk, gold and sexiness and I happen to be an expert in combining all three.”

“OK,” I say, “pick two: the most extravagant and the sexiest.”

Something I’m sure that has the beautiful Miami crowd regularly pawing for his attention.

He is humble in the story of his beginnings, stating that TGIF was an early source of education where he honed his skills of speed and service. This was followed by various fine dining institutions that finally led to The Setai. He expresses that their open views on creativity allowed him to “flourish in the environment, able to execute new ideas and flavors into the program.”

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DISTILLER PROFILE

Garrison Brothers Happy To Share By Christopher Osburn Photos Courtesy of Garrison Brothers Distillery “We drink all we can and sell the rest. But we’re happy to share.” That’s the unofficial motto of Garrison Brothers’ Distillery’s Head Distiller Dan Garrison. Located in Hye, Texas, Garrison Brothers is the oldest and first legal whiskey distillery in the Lone Star State. They are more than just the answer to a trivia question, though. In his 2014 Whisky Bible, Jim Murray called their Cowboy Bourbon “American Micro Whisky of the Year.” Garrison didn’t always have aspirations for whiskey greatness. Back in 2001, he was working as a software marketing executive at a rocket-ship Internet software startup called Exterprise. “The company was sold to an enormous California software company called CommerceOne.” With stock options in the business, he was instantly a multi-millionaire. “Well, for two weeks anyway.”

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That was when Enron collapsed. “Enron was built on the same type of software platform my company had been building.” The company subsequently collapsed and so did Garrison’s fortune. “Broke and out of work, I did what any responsible adult and parent would do, I went to Kentucky, the birthplace of bourbon, to go get drunk for a week and find out how my favorite spirit was made.” He ended up staying in Kentucky for almost a month. In Kentucky, he learned that making good bourbon is not just a hobby and certainly not a job. “It is a craft, an art, and only those who know and appreciate the rich, colorful history of bourbon in America can consider themselves bourbon makers,” he says. “To this day, I cringe at the thought of calling myself a master distiller because I don’t believe myself worthy of an equal title to guys like Jimmy Russell (Turkey), Jimmy Rutledge (Four Roses), Elmer T. Lee (Buffalo Trace) or Chris Morris (Woodford Reserve).”

He learned the secrets of cooking mash, fermenting beer, distilling in pot stills, and how to mature bourbon from the legends of the industry: Elmer T. Lee, Drew and Even Kulsveen, Dave Pickerell (while still with Makers), Bill Samuels, Jr., Harlen Wheatley, Fred Beam, Truman Cox, and Craig Beam. “They answered my questions, laughed at my mistakes and encouraged me along, though I truly don’t believe any of them knew how hard I was working behind the scenes back here in Texas to learn the art.” Garrison says that his distillery is special because they are the first bourbon distillery in the U.S. (outside of Kentucky and Tennessee) to actually produce their bourbon from scratch. “In fact, according to Bill Samuels, Jr., ours is the first bourbon distillery built in America since before Prohibition.” Unlike many of the merchant bottlers, they craft every single drop of Garrison Brothers bourbon in Hye, one barrel at a time. “We don’t buy bulk whiskey from Indiana, Kentucky or Canada, pour it in a bottle, mix it with vodka and food coloring, and then slap a ‘made in Texas’ snakeskin label on the bottle. We think that’s bullshit! We know it’s illegal.” Every bottle of whiskey made in America is required by law to print the state of distillation on the bottle. “Hundreds have gotten away with that practice simply because the Tax and Trade Bureau is understaffed and stretched too thin.”

At Garrison Brothers, they think consistency is extremely boring. “Every release of our bourbon has a consistent, rich, brown sugar mouth feel.” But, each vintage, release or small batch has its own distinct taste profile. “Connoisseurs scour Texas liquor stores searching for that rare, dusty bottle of their favorite vintage.” Recently, Garrison Brothers extended their reach to the New York Market. This is a giant step for a craft distillery operating out of Texas. Garrison believes that the Empire State is the perfect place for his bourbon. “New Yorkers are bad-asses,” he says. “They work hard as hell and play hard as hell.” Mostly, New Yorkers just understand whiskey. “There’s a sensational ‘farm to table’ mentality happening in Manhattan and Brooklyn,” says Garrison. “An appreciation for American farmers. What they grow. What they make. Coming from a guy who grows his own wheat for his bourbon on his farm and feeds the excess ‘still slop’ to his own cattle and those of his neighboring ranchers, it’s a welcome movement for those of us sweating our asses off in the heartland to bring agricultural products to big tables. And make no mistake, bourbon – just like fine wine – is very much a product of agriculture.”

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MIX IT UP

CELEBRITY SIPPERS

The Leftovers, HBO’s hottest new series, takes place three years after the mysterious “Sudden Departure” of 2% of the world’s population. Fans, left scratching their heads last season, may get a clue with the highly anticipated second season return. Check out the delightfully confused cast and their spirits of choice.

CHRIS ZYLKA It was while bartending one night that Chris Zylka, who plays Garvey’s son Tom, was discovered.

JUSTIN THEROUX Sitting at a bar, Justin Theroux, who plays police chief Kevin Garvey, toasts, ‘We’re still here’ with a Budweiser.

LIV TYLER Liv Tyler plays Megan Abbottthe newest recruit of The Guilty Remnant, a group wearing all white smoking countless cigarettes. Liv has an affinity for whiskey off set.

CHRISTOPHER ECCLESTON Christopher Eccleston who plays fallen holy man Matt Jamison, got into acting, “only because I thought there’d be loads of women and drinking!”

EMILY MEADE Emily Meade who plays free spirited Aimee, likes to drink coffee cocktails. Lavazza’s Espresso Martini Ingredients 1 oz. Grey Goose Vodka 1/2 oz. Kahlua 1 oz. Lavazza Espresso Lightly Whipped Cream for Topping Preparation Fill mixing glass with ice cubes, add all the ingredients and stir quickly to chill, strain into a chilled Martini glass and top with layer of whipping cream and garnish with malted milk ball, if desired.

AMY BRENNEMAN Amy Brenneman, who enjoys drinking wine, plays Laurie Garvey, who leaves her life behind to join the mysterious cult called The Guilty Remnant.

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THE LOCALS

COMPETITION WINNERS

LEGACY

WIL D CARD

the Portland Regional Finals By Thom Meintel Photos courtesy Jeff Greif and Bacardi, USA

Junior Ryan

AT EXACTLY 9:25 PM

ON A WET MONDAY EVENING, A DRIVING, THUMPING PERCUSSION BROUGHT THE TALL, SLEEK PAIR OF 6 FT. VERTICAL SPEAKERS TO LIFE. I WAS SIPPING A BACARDI MILK PUNCH, ONE OF SIX INGENIOUS COCKTAILS BEING SERVED AT THE USBG LEGACY COCKTAIL COMPETITION REGIONALS SPONSORED BY BACARDI AND BEING HELD FOR THE FIRST TIME IN PORTLAND, OREGON. THINGS WERE JUST GETTING UNDERWAY AS THE CROWD BEGAN TO POUR IN.

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Juan Coronado, Brand Ambassador Extraordinaire

The Pacific Northwest city had emerged as the perfect locus for what was being termed Legacy’s “Wild Card,” the first stop on a three-city search (including Los Angeles and New York), to procure the next nine finalists for Bacardi Legacy’s global competition, now in its fifth year. Not known for bright and cheery sunshiny days but more for its counter culture and offbeat locals, the event coincided with Portland Cocktail Week, a yearly celebration of the art of the drink. While a steady drizzle had dampened spirits outdoors, inside that was not the case, nor would it be for the next two hours. We were two of 300 guests anxiously anticipating the kick-off of this Legacy regional competition, billed as “Wild Card” because talent from all over the country could enter. Out of 53 qualified entries, eight finalists had been selected, four of them from Portland. So, as a trio of anti-gravity aerialists jumped into position on their perches suspended high above the crowd at The Left Bank @ The Annex, a former factory manufacturing World War II airplane parts, the stage was set for mixology excellence. A circus marquee topped by the BACARDI name in lights and framed by two digital clocks each registering 9:00, the time in minutes allotted for each contestant’s mixing session, became a fitting proscenium for the spectacle at the custom Bacardi bar, bathed in bright lights, its racks stocked with Bacardi Superior. An

Joe Frade

David Cid, Legacy Brandmaster with Finalists

interesting alteration had been made to the stringent recipe requirements for 2015 - the addition of Bacardi Gold Rum as a possible ingredient. Of the eight finalists’, three opted to explore the new freedom foregoing Superior for Gold. How does it all work? Each recipe’s evaluation is based on a point system of 120: 10 for name, 15 for technical skill and presentation flair, 10 for appearance, 40 for aroma and balance of flavors, 20 for innovation, 10 for inspiration and story behind it, 5 for refreshment and 10 for product knowledge. Clearly a barman has to have earned his chops to make it to these finals. Kudos to all eight of the lucky gentlemen that made the cut, many with a devout following in the audience cheering them on. The winning trio included Miami bar star Trevor Alberts with his tiki-inspired International Expansion Swizzle; Portland based Junior Ryan, whose Rose Parade provided a little insight into Portland’s lifestyle while reminding us how healthy a cocktail can sometimes be; and fellow Portlander Joe Frade, whose good looks and patriotic inspiration along with a phenomenal combination of ingredients in his Rum Pleasure! (hint: he chose Bacardi Gold) won the judges over. All three will be moving on to the Finals round in Miami taking place next February, giving them just a few months to tighten their presentations and sharpen their performances.

Trevor Alberts

SIDE BAR

Last years Bacardi Legacy winner and Chilled 100 Ambassador, Naomi Levy mentored the competition hopefuls, offering tips and tricks to her peers during The Legacy Showcase. The worldrenowned event, kicking off in Portland during Cocktail Week, hosts nearly 40 bartenders representing countries across the globe including the United States, United Kingdom, Africa, European Union and Asia. The global winner receives yearlong support to further his/ her career as a bartender while the global winning cocktail is served by the winning bartender at some of the finest bars in the world, alongside other iconic classics including the original Bacardi Mojito, Daiquiri, and Cuba Libre. The Portland finalists, including Junior Ryan of Portland, Joe Frade of Portland and Trevor Alberts of Miami were awarded spots in the National Finals taking place in Miami, Florida in February 2015. Bartenders based on the east and west coasts can submit to participate in the showcases taking place in New York and Los Angeles at chilledmagazine.com/legacy.

Naomi Levy, Legacy 2014 U.S. Winner

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COMPETITION WINNER

lavor Your Way Challenge

Winner Crowned

G NIN WINCKTAIL CO

BACK TO CALI Created By Egor Polonskiy INGREDIENTS

1 1/2 oz. Garlic and Pepper Polugar 1/2 oz. La Puritita Verda Mezcal 1 oz. The Perfect Purée Roasted Red Pepper Purée 1/2 oz. Fresh Lime Juice 1/2 oz. Honey Syrup 1 Dash Bitter Truth Aromatic Bitters Red Bell Pepper Slice Basil Leaf PREPARATION

Add all ingredients to the cocktail shaker. Shake for 15 seconds and double strain into chilled coupe glass. Garnish with slice of red bell pepper and basil leaf.

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Manny Hinojosa mixing the winning drink.

Competition Winner Egor Polonskiy

By Thom Meintel. Photos by Wendy White, Trybe Creative. SCENIC, ROLLING HILLS AND VINEYARDS MIGHT SEEM LIKE AN UNLIKELY BACKDROP FOR A COCKTAIL COMPETITION BUT WHEN THE SPONSOR IS THE PERFECT PURÉE OF NAPA VALLEY IT ALL MAKES BETTER SENSE. THE PERFECT PURÉE SET OUT TO LEARN HOW CREATIVE MIXOLOGISTS COULD GET USING ONE OR MORE OF THEIR FRESH FRUIT AND VEGETABLE PUREES. ON A HOT, SUNNY DAY IN CALIFORNIA’S WINE CAPITAL, THE INSPIRED COCKTAILS OF FIVE LUCKY FINALISTS WERE THE STAR LIBATIONS AT CELADON, A WAREHOUSE STYLE BAR AND RESTAURANT IN DOWNTOWN NAPA.

the five recipes, two chose to use the ginger purees, one went the vegetable route with the Roasted Red Pepper and two chose to incorporate more than one puree in their cocktail. Spirit choices ran the gamut from gin to whiskey with gin taking the lead but two of the finalists took a more indie approach, one leading with a lemongrass ginger shochu and the other a garlic and pepper polugar, a Russian spirit. Secondary mixers included old standards like citrus but the more adventurous of the group experimented with calamansi juice and both coconut milk and coconut water. Surprisingly, the garnishes were not off the charts even though this is often an arena where some mixologists gain an edge and flex their creative presentation muscles. Four out of five opted for basil, definitely out in left field but a no brainer as far as ease of execution (i.e. none). The flavor profiles employed by the talented crew of mixologists varied from tart to semi-sweet to savory, the “Back to Cali” using The Perfect Purée’s Roasted Red Pepper Purée, but oddly enough the one cocktail that embraced the sweetness of fresh ripened fruit, the “O.M. Ginger,” using The Perfect Purée’s lushly delicious Pear Purée, was easily the most drinkable. Could it have been the surprise addition of coconut milk (making it reminiscent of a Piña Colada made with whiskey) that pushed it over the top for me? The judging panel’s taste steered toward originality (no surprise!) with the “Back to Cali” winning the gold. The activations, excellently mixed up by the dashing Manny Hinojosa, looking devilish in a charcoal grey sharkskin suit, proved again that simplicity can win out over complicated drinks.

“I am always in search of unique and sometimes not well known spirits,” says Polonsky of using Polugar in his winning cocktail. “I decided to use it in my cocktail because its savory, bready, vegetal flavor is unique and goes perfect with the Roasted Red Pepper Purée.” - Egor Polonskiy

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THE LOCALS

COMPETITION WINNER “I have no professional history in the world of spirits,” says Han

Shan, the newest brand ambassador for Hudson Whiskey. “I’m coming to this job as a whiskey enthusiast generally, and a longtime fan of Hudson Whiskey in particular.” For the last twenty years, Shan made his living as a human rights and environmental campaigner. “But, I’ve always loved cocktails and craft spirits, and whiskey has long had a special place in my heart, and on my bar.” By Christopher Osburn, Images courtesy of Hudson Whiskey

Even with his fairly slim résumé, Shan was still hired by Hudson Distillery after competing in the company’s “Making The Cut” Challenge. “Within about an hour of the Hudson Whiskey announcement “Making the Cut,” someone forwarded me an email about it.” Shan forwarded the email to his partner, adding, ‘I want this gig.’ “The first part was creating an online profile and explaining why I thought I’d be the right pick.” Shan asked his friends and family to post comments on social media about what skills he would bring to the job. “They rallied, posting photos of me bartending their weddings, or pictures of their home bars and notes about how I’d transformed their entertaining habits.” Now that he’s been hired, the time has come to do his job. “Obviously, I want to be out and about, introducing people to the delights of Hudson Whiskey, whether at a bar or restaurant or whiskey tasting or a special event. There are brand ambassadors out there who are practically celebrities, doing TV, hosting tons of events, and they’re amazing. But Hudson is a small-handcrafted whiskey from the Hudson River Valley and I think it demands a quieter, more personal approach.” He has been given a lot of autonomy to figure out the way he wants to approach the role. “Right now, I’m getting started by simply introducing myself as often as possible to people serving Hudson day-to-day, and letting them know I want to be helpful.” Hudson Whiskey currently produces Baby Bourbon, Four Grain Bourbon, Manhattan Rye, Single Malt and New York Corn. “They all work nicely in cocktails,” says Shan. “But if someone enjoys it on the rocks, by all means, nothing wrong with that.” He believes that there is no wrong way to drink whiskey. “I think the best way to enjoy it is however you enjoy it best. I love to sip it neat, with just a splash of water to open it up, and I like to encourage people to at least give it a try that way, in order to explore its nuances.” The best thing to do is to simply buy a bottle and give it a try. “Crack the wax seal, pop the cork, and pour yourself a dram sometime. I think you’ll find it speaks pretty well for itself.”

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THE LOCALS

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SPIRITED STORYTELLER

Created almost twenty years ago

as part of Booker Noe’s Small Batch Bourbon Collection, Basil Hayden’s makes its mark by the fact that it contains two times the amount of rye than the other bourbons in the collection. “The high rye content gives the bourbon its trademark spicy finish. We use the high rye recipe in homage to the bourbon’s namesake, Sir Basil Hayden himself,” says Adam Harris, Bourbon Ambassador, North America for Beam. “Basil moved from Maryland to Kentucky in the late 1700’s and started his own whiskey distillery near Bardstown not far from the eventual home of the Jim Beam Distillery in Clermont.” He was known to use a larger amount of rye in his bourbon and Beam’s recipe takes inspiration from this. Basil Hayden’s is far from a stuffy operation stuck in the past. They even have a position called Basil Hayden’s Bourbon Cultural Bloodhound. Max Wastler was hired to tell the story of “those little guys doing the best they can with the highest quality ingredients: Whether it’s a well-made cocktail which uses local ingredients or a handstitched cowboy boot made with century-old lasts, my job has been to spread the word of our bourbon fans who are doing incredible things right here in America.” He has spent the last year-and-a-half on the road talking with fans of Basil Hayden’s Bourbon. You might be wondering how someone builds a resume worthy of this job. “After college, I moved to Europe for a year,” says Wastler. “While there, I worked as a bartender in Cork, Ireland. It was here I fell in love with the world of the bar and the cultural significance of the bartender.” He learned to pour the perfect pint, picked up the gift of the gab, and spent plenty of time paying his dues as the more senior bartenders tasked him with the heavy lifting to teach him lessons he would later come to appreciate. Wastler is also a gifted storyteller. “When I was a kid, I thought I wanted to be a sportscaster. After a couple of years feverishly reading the sports page every morning, I realized I was never going to be Bob Costas.” In high school, his interests shifted to everything pop culture. “I focused on culture, read the trade pages, subscribed to publications like Entertainment Weekly, The Hollywood Reporter, and Variety.”

While in college, he got tired of the “blood in the water” mentality of journalism and shifted into more creative writing. “I changed my major from Communications to English and I began focusing on writing poetry and writing for the stage and screen. I also discovered that I enjoyed acting, costuming, and directing.” This began a road that led him to screenwriting, acting and eventually designing clothes. “I learned I had the unique ability to talk about the importance of the garments being produced, and more importantly about the people producing those garments.” A friend approached him saying he needed some assistance editing textbooks on clothing and interior design. “While working with him, I was encouraged to start sharing my knowledge of men’s style on a blog. I discovered a distinct desire to share stories of American craftspeople, artists and artisans, who use high quality materials, often of local origin, to make products, some everyday items, some unique artifacts, which I might have taken for granted had I not dug deeper into the story of how it was made, the story of who made it.” Because of his experiences, Basil Hayden’s considers Wastler to be a master of trends. ”My family likes to point out I was the first person in my middle school class to wear this particular brand of hooded soccer jacket whose pull strings were loaded up with toggles of every shape and color.” As an adult, he has benefited from his outlier ways, influencing not just family and friends but brands and whole industries to rethink the way they do things. “Celebrating that, exposing that, has lead to many opportunities to continue to do it in bigger and better ways.” In the coming year, Wastler sees many trends in the world of whiskey. “The big trend will be the localization of the cocktail. There is someone making bitters or liqueurs in every major city in America. Bartenders are using local ingredients, fruits and vegetables, confections and tinctures that can be found at the farmer’s market or the local good foods purveyor. That trend will continue to grow, again, as the consumer continues to educate herself or himself in the cultural significance of the bartender.”

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THE LOCALS

SPIRITED DANCER

By Mike Gerrard. Photos courtesy of Local Infusions, LLC. Like millions of little girls round the world, Allison Patel went to ballet classes. Unlike millions of others, she was good enough to dance professionally and toured with production companies doing eight shows a week from a young age. “I absolutely loved being able to work with such inspiring professionals,” she says. “I know the self-discipline I developed as a kid is one of my greatest assets now.” By the age of 25, Allison had hung up her ballet shoes and switched to making high-end jewelry. Going from dancing to diamonds is perhaps not that big a leap, but it’s what happened next that makes her story stand out. She quit the jewelry biz to make whisky. The whisky’s called Brenne (spelled the French way) and is produced in the Cognac region of France, where its neighbors are names like Courvoisier, Hennessy and Grey Goose. If diamonds are a girl’s best friend, then whisky’s more usually a guy’s best friend. Allison’s husband, Nital Patel, is a branding consultant whose work takes him all over the world, especially to Asia. A lover of single malts, he would bring back unusual whiskies, though Allison rarely shared his enthusiasm. “I found them too peaty for my palate,” she says. That all changed when she sampled a Suntory Yamazaki whisky from Japan, which she absolutely loved. She began to wonder why more whiskies didn't have these fruity, spicy and floral tones rather than the more traditional peaty tones. How was it made? What was different about the distillation process?

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Encouraged by Nital, Allison began plans to set up an import company bringing more of the whiskies whose flavors she enjoyed into the USA. But then through a long chain of coincidences she met a man in Cognac who was making whisky almost the way she wanted it. He only made small batches for family and friends, and wasn't interested in the marketing side. Allison persuaded him to let her tweak his recipe a little, to create the exact whisky taste she desired, and she would sell it for him in the USA. It took six months just to come up with the name: Brenne. ‘Brenne,’ she explains, “is a slight spin-off of a French word, brin, meaning a blade of grass or, in my case, barley. We created the word as a reminder that our whisky truly starts in our fields with individual pieces of barley.” She also wanted a name that was brief, which sounded French but was easy to pronounce and, amongst other qualities, could be shouted in a noisy bar and be easily understood by the bartender. The first eight barrels of Brenne were bottled and launched in New York in October, 2012. Allison hawked the stuff round her West Village neighborhood stores, bars and restaurants, and the response was universally positive. The re-orders came in for this unusual, light and floral single malt whisky, with tasters talking of apricots and apples as well as chocolate and caramel. In fact the positive response was overwhelming, and led to Allison’s biggest challenge to date as a whisky woman: not having enough inventory. It’s a challenge she’s prepared to face. Allison Patel’s story is also told in the book Whisky Women by Fred Minnick (Potomac books, 2013).

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THE LOCALS

BARTENDER’S CHOICE

The Bearded Alchemist Dare To Be Different With Teeling Irish Whiskey Jacob Tschetter’s appreciation for whiskey followed his love affair with craft cocktails. The self-confessed “Bearded Alchemist” at The Jeffrey, Manhattan’s craft beer and bites bar on the Upper East Side, would “scour my old cookbooks and transform recipes into inspired cocktails. I was introduced to Teeling at the Dead Rabbit, seriously one of the best cocktail bars in the world. I wasn’t prepared for an Irish whiskey that I could craft cocktails with. I feverishly started writing out different cocktail ideas. By the time I had left the bar, I had ten new recipes that I was dying to try out. When I find a liquor that truly inspires me, I get down right giddy about it.” “When folks come into the bar and seem to have a decent comprehension of whiskey I talk Teeling with them,” Jacob confesses. “I love that Teeling is a family run operation and that it’s the first independent distillery in Dublin in the last one hundred years.” “We are focused on being the discovery drink for a new generation of Irish whiskey drinkers who are looking for more flavor, taste and a different story within the category,” says Stephen Teeling, co-owner of Teeling distillery with his brother Jack. Teeling is incredibly versatile in cocktails, although Jacob prefers to sip it neat. His advice to first timers savoring the spirit, “Anytime trying a new whiskey, you really must enjoy it neat the first time around,” says Jacob. “Let it linger on your tongue, savor the favors and relish the burn as it makes its way down. After that if you need ice, never use more than three cubes.”

Photos Courtesy The Jeffrey

“

When I first sipped this cocktail, it immediately pulled me back to some of the best parts of my childhood. Bearded Alchemist, Jacob Tschetter

”

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Grisly Mint INGREDIENTS

1½ oz. Teeling Irish Whiskey ½ oz. Brancamenta ½ oz. Glögg ½ oz. Cynar ½ oz. Brovo Amaro #14 PREPARATION

Stir and strain into a coupe.

MIX IT UP

DRINK TO THAT

Julie Benz Tips for the Perfect Party Host Photos by J-Squared Photography

Dexter's infamous wife and now mayor of Defiance, returning for season three on SyFy, Julie Benz is known in, and out, of Hollywood as party-planner and hostess extraordinaire. Check out Julie's tips for holiday party planning.

Plan Ahead Do your research.

I look for recipes and inspiration on Pinterest, in cooking magazines, cookbooks and on Instagram. I love traditional meals for the holidays, but this year I’m doing something different like turkey mole tacos or gourmet turkey sliders instead of traditional turkey.

Stay Calm Hit the Gym.

I wake up early on the morning of my party and hit the gym. It clears my mind and helps me get my game face on. I spend the rest of the morning preparing as much as I can. I hate hosting a party where I’m stuck in the kitchen, so I do as much as I can in advance.

Multi-Task Get ready to party!

Two hours before the party I get ready while simultaneously preparing the appetizers. Ten minutes before guests arrive, I put them out and my husband mans his station at the bar. Post party, I hire a clean up crew to take care of the cleaning so I can kick back with a glass of wine. It’s the one luxury I splurge on when hosting a party because let’s face it, after all the planning and cooking, I’m tired!

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Julie Benz's low-cal cocktail concoction

Crimson Crush Total Calories: 102 INGREDIENTS 2 oz. Makers Mark 1 tsp. Agave 1 oz. Fresh Cranberries 1 Cinnamon Stick Splash Cranberry Juice Splash of Soda Water PREPARATION Muddle cranberries and mix in all ingredients.

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ADVANCED MIXOLOGY

DRINK IN HISTORY

THE

BOULEVARDIER By Nicole DiGiose

moky, strong, and bittersweet, the Boulevardier is probably the best cocktail to cozy up to on a chilly winter night. This mysterious drink, whose name loosely translated means “a wealthy, fashionable socialite,” is a subtle combination of bourbon, sweet vermouth, and Campari, that mixes impressively yet it’s a breeze to prepare. Sometimes mistakenly called a whiskey Negroni, the Boulevardier is actually believed to predate the Negroni. According to Dave Karraker, director of public relations for Campari America, it maintains the bittersweet character of the Negroni but isn’t as embracing. “The Boulevardier has a deeper, smoother flavor than a Negroni thanks to the aged whiskey, which replaces the gin in the classic recipe,” he said. Dating back to 1927, the Boulevardier is credited to Harry McElhone, the founder and proprietor of Harry’s New York Bar in Paris. As one of many barmen whose careers were cut short by Prohibition, McElhone escaped the U.S. to settle in Europe. There he combined U.S. cocktailing techniques with spirits, such as Campari, that you’d never come across in the States back then. Although the Boulevardier recipe is not mentioned in McElhone’s book “Barflies and Cocktails,” which is packed with 300 cocktail recipes, the sophisticated cocktail is mentioned briefly in a small paragraph where he cites, “Now is the time for all good barflies to come to the aid of the party, since Erskinne Gwynne crashed in with his Boulevardier Cocktail: 1/3 Bourbon whisky, 1/3 Campari, 1/3 Italian vermouth.” The fact that the cocktail wasn’t included in his book could be because McElhone seemed to defer to Gwynne, a wealthy young American in Paris starting a literary magazine, as the actual inventor of the drink. His magazine, modeled after The New Yorker, was called The Boulevardier and it was advertised in a full page in the back of “Barflies and Cocktails.” Although it’s not clear if the magazine had any kind of lasting impact on the world of literature, the fantastic drink Gwynne shared with McElhone went on to be quite successful.

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Like many classics, the Boulevardier is flexible and allows you to play with the formula to suit your taste. Although the most common theory is that the cocktail is a variation of the Negroni, Karraker said you can get good results by experimenting with the classic recipe to create variations. “You can change out the whiskey to create unique tastes, using bourbon, rye, or Canadian whiskey,” he said. He also suggested exploring the use of dry vermouth rather than the traditional sweet, red vermouth. There seems to be no wrong here, because no matter what kind of Boulevardier-type you shake up, any one is sure to please.

The Boulevardier INGREDIENTS

1 ½ oz. Woodford Reserve Bourbon 1 oz. Campari 1 oz. Sweet Vermouth PREPARATION

Stir long and well with ice in a mixing glass and strain into a cocktail glass. Garnish with orange slice, lemon twist or cherry.

"With my job, I drink a lot of Negronis, but I like to mix it up with a Boulevardier pretty regularly. I like the deep toasted caramel notes a bourbon can bring to the drink."â&#x20AC;?

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ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

Pomegranate FRESH POMEGRANATE, POMEGRANATE JUICE, GRENADINE AND GARNISHING WITH POMEGRANATE SEEDS not only will make your cocktail pop with beautiful red hues, the favored ingredient offers a tartness and tang that makes any spirit more interesting. And pomegranate juice contains more antioxidants than red wine, green tea, and cranberries! “The flavor of pomegranate is a tricky mix though,” according to Steve Lowery and Dave Noto, mixologists at Buddakan, “Since it is already sour it needs some citrusy flavor to really come alive in a cocktail.”

Give this good for you fruit a mix.

Sparkling Sangria INGREDIENTS

MUST MIX

3 oz. Altaneve Prosecco 1 1/2 oz. Pavan Liqueur 3/4 oz. Lemongrass Syrup 3 Orange Wheels 3 Lemon Wheels 3 Apricot Slices 15 Pomegranate Seeds PREPARATION

Lemongrass syrup: boil fresh lemongrass in water. After a few minutes allow to simmer then add equal portion of sugar to the water. Cool. Muddle the fruit and lemongrass syrup in mixing tin. Add the Pavan, shake and strain into a rocks glass filled with ice. Fill with Altaneve, stir and garnish with rose hip citrus rim and an orange wheel with pomegranate seeds.

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ADVANCED MIXOLOGY

THE NEXT MIX

Cream Liqueur CAUSE A STIR WITH THE LATEST INGREDIENTS

Great for both cocktails and pouring over liqueur-infused desserts, cream spirits are comforting and perfect for the chilly months. Just a small amount adds a rich texture and that special something to a drink.

There are many creamy varieties on the market today, with flavor profiles ranging from timehonored favorites like Baileys Irish Cream, to popular newcomers using innovative herbs and spices like SomruS, an Indian cream liqueur, RumChata, a horchata with Caribean rum cream and most recently, Blue Chair Bay’s Coconut Spiced Rum Cream. According to Benjamin Newby, expert brand mixologist for SomruS, “Working with a cream liqueur dictates what other ingredients you are able to use in a drink. Two favorite tools of any mixologist, citrus and carbonation are out, as they will cause curdling. When creating cocktails, focusing primarily on the flavor profile of SomruS, I found that big botanicals

Kama Sutra INGREDIENTS

2 oz. SomruS Indian Cream Liqueur 1 oz. Chambord 3/4 oz. Green Chartreuse 2 Raspberries PREPARATION

Add all ingredients to a Boston shaker. Shake vigorously with ice. Serve in Old Fahioned glass over 3 x 1” ice cubes. Garnish with raspberries.

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and herbaceous notes work incredibly well. So, gin, chartreuse and similar spirits can create balanced yet flavorful cocktails. One notable discovery was how well SomruS works with bitter aperitifs but my personal favorite was SomruS mixed with a big Islay Scotch, I loved how the smokiness played deliciously with the floral and sweetness.” “It’s all about the warm drinks for fall and winter seasons, where cream liqueurs come into their own as the perfect sipping accompaniment to a roaring fire, bringing a new sensation to tea, coffee, hot chocolate and warming cocktails.”

ADVANCED MIXOLOGY

THAT’S THE SPIRIT

By Christopher Osburn. Photos Courtesy Qui Tequila.

n 2010, Medhat Ibrahim, Pete Girgis and Mike Keriakos came together with the dream of creating a new, ultra-premium tequila. “Since we have years of collective experience in the hospitality, spirits and media businesses, we believed we were the ideal team to launch a luxury spirit to an extremely sophisticated market— the tastemakers and trendsetters in New York City,” says Girgis. The aim was to give this always ahead-of-the-curve audience an ultra premium spirit at a competitive price. “Since we’re tequila aficionados, we noticed that in order to enjoy a premium brand at the highest vintage of extra añejo, we would have to pay $200 to $400.”

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The trio brought on Master Distiller Miguel Cedeño Cruz in order to create tequila that is aged for 3 1/2 years but still has an accessible price point. “We’ve been enthusiasts for years and have hospitality experience and have been fortunate enough to find an outstanding distiller to create an outstanding product.” Miguel Cedeño Cruz is easily one of the most well respected distillers in the Tequila industry. “He has a background as a chemical engineer in biotechnology and understands how to work with species of agave.” His distillery, where Qui is made, is arguably the best in the world. “The boutique distillery is in the highlands of Mexico in a city called Atotonilco El Alto, which is the

highest point in Jalisco. Since the distillery is located at the highest point, it gives Qui the advantage because the agave is sweeter from the altitude of the mountain as opposed to the lower areas where agave has more of an herbal flavor.” Girgis feels that tequila has long been misunderstood in the U.S. “Tequila is a spirit that has tremendous character and flavor and has had a bad rep in the United States for a long time.” Tequila is a lot more complex than the general public realizes. It’s not just a spirit that is exclusively for shots. “Because of the different regions that tequila can be manufactured, each tequila can vary from the scent, flavor, taste profile and has long been under-appreciated because of the association with drinking it fast with shots. We wanted to help bring extra añejo, which has been the rarest and highest vintage of tequila and make it accessible to the market as a sipping tequila.” Most aged tequilas are bottled after the aging process, but Qui adds a few steps to the equation. “After

Qui is aged in French Bordeaux and American whisky barrels, it goes under a proprietary filtration and distillation process to create a finish that is incredibly smooth, creamy and refined,” says Girgis. “The end result is a spirit that has a crisp smell with hints of vanilla and toasted oak and has a character with highlights of vanilla, butterscotch, honey and toasted oak. We’ve also been able to maintain the great taste and remove the rasta, which is the burn that most tequila has in the back of the throat.” As tequila goes through the aging process it gains flavor, character, aroma and smoothness. “Qui is the world’s only platinum, crystal clear extra-añejo tequila that accomplishes all of this with none of the burn associated with most tequilas.” Qui tequila was named after the distillation process of tequila. “After the first distillation, you remove the head and tail of the tequila and left with the heart to result in finer and purer tequila. The heart of the tequila results in Qui, which is also the center of the word te-qui-la.”

Qui Beso

Quibiscus

INGREDIENTS

1 1/2 oz. Qui Tequila 5 oz. Orange Flavored Liquor 1 oz. Qui Strawberry Infusion * Splash of Fresh Lemon and Lime

1 1/2 oz. Qui Tequila 3 oz. Hibiscus Syrup * 1 oz. Triple Sec 1/2 oz. Fresh Squeezed Lemon and Lime Juice

PREPARATION

* Marinate fresh strawberries overnight in Qui Tequila, slightly muddle. Rim glass with frozen strawberries (place frozen strawberries in coffee grinder, make into a powder), put remaining ingredients in a shaker, shake well, pour over ice in rocks glass. Garnish with orange peel.

* Bring 1 cup dried hibiscus flower, 3 cups water, peel of an orange, 1 cup sugar to a boil. Simmer for 25 minutes, let stand for 1 hour off heat, strain into a container. Combine ingredients into a shaker, shake vigorously, serve on the rocks with an orange twist.

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ADVANCED MIXOLOGY

THE BUZZ

Colin Howard

Picklebacks at Oso Market

The

Pickleback

“We Can Pickle That” Photos Courtesy Oso Market

The popularity of pickling is at an all time high now that younger generations have taken to pickling everything from cherries to carrots. Embracing seasonal flavors, while finding new and exciting ways to use foods grown in the backyard garden, makes pickling in vogue. It’s also the best way to turn the age-old act of chasing whiskey with pickle brine into something fresh and fun. Colin Howard, owner and bar curator of Portland’s, Oso Market, pickles his various farmers market finds and then uses the brines to create an imaginative list of pickleback pairings. His pickle juice chaser menu has featured such combos as Flor de Caña Añejo Oro

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Rum with a Strawberry Back, Scorpion Mezcal a Fennel Back, and Dickel Rye or Beefeater Gin a Cucumber Back. Recently he served Powers Whiskey with a Pear Back and The Botanist Gin a Plum Back.

with with Irish with

“The approach at Oso is to bring the skill of our kitchen to glasses in a way that has not been seen before,” says Howard. “Whiskey with a traditional pickleback is a harmony of two strong flavors that balance each other in their nuances. I always start with the brine. I want the spirit and the brine to ‘hold hands’ so to speak. Each fruit or vegetable that we pickle has its own unique recipe; strawberry, pear, fennel, cucumber, blueberry all capturing the most unique profile for each. There should be a seamless transition between the two no matter how far apart the base flavors are initially. A great example of this is Scorpion Mezcal with Fennel Back, two wildly different flavors that meet so well in the middle.”

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

BUZZ WORTHY

Photos Courtesy Ron Abuelo Rum

ADVANCED MIXOLOGY

Spirited

STOGIES up in smoke

Award-winning rum Ron Abuelo from Panama joins Gurkha Cigars to introduce the exceptional Private Select, a Maduro wrapped cigar infused with Ron Abuelo 7 Años rum. The Private Select is a hand-made, hand-rolled, medium bodied cigar with a Maduro Broadleaf wrapper, specifically chosen to complement the warm caramel, dried fruit, and spiced notes of the 7-year-old Panamanian rum. Packaged in a wax-dipped and sealed glass tube, the cigar can be

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stored without a humidifier for up to three months. Making the perfect gift, a five-pack of the cigars will be introduced for the holidays. “We’re incredibly excited about the new partnership we have with Ron Abuelo. It’s nothing short of outstanding to pair the world’s finest cigars with the world’s finest rum brand,” said Kaizad Hansotia, CEO of Gurkha Cigars. “I hope everyone enjoys this special cigar as much as I do.”

ADVANCED MIXOLOGY

IN THE KNOW

THE

on t s u o H

Y E K WHIS va Festi

The 2ND Annual Houston Whiskey Festival takes place March 20-21, 2015, with seminars hosting top whiskey experts and a serious cigar lounge for guests to sip, smoke and savor while tasting fine whiskies and spirits in a setting straight out of the prohibition era with live brass bands playing. HWF 2015 offers the opportunity to taste a wide selection of blended scotch, single malts, bourbon, rye, cognac, vodka, wine, gin and amazing beers in the all-new Texas Beer Garden.

“This will be a celebration of the most renowned and highly revered spirit category, Whiskey!” says Tim Briscoe, President and CEO of Assorted Entertainment. “The 2nd Annual Houston Whiskey Festival will be spectacular with a plethora of whiskies, bourbons, scotches, craft beers, and other fine spirits for festival partakers to taste and rate. Festival attendees will also enjoy live bands, Cigar Lounge, Whiskey Seminars, and great socializing with other enthusiasts all for a great cause as it benefits the Santana Dotson Foundation.”

Photos Courtesy Assorted Entertainment

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GRE AT TASTE LOOKS L IK E

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

T H I S I S W H AT

ADVANCED MIXOLOGY

DIPSOMANIA

5 Liquors

You’ll Never Drink By John Scott Lewinski Just as you can probably name models you’ll never date, penthouses you’ll never rent and supercars you’ll never drive, there is also liquor you’ll never drink. Bottles so rare and brands so expensive you need a broad bank account or high society hook ups to even sniff them. We’re not talking merely expensive. You can get a bottle of the new Bookers 25th Anniversary Bourbon

for $100. That’s not a purchase you’ll make every day, but it’s in reach. Another gem, Partida Elegante, is award-winning Extra Añejo Tequila, aged for 3640 months in once-pass Jack Daniels American oak barrels, retailing for $350. You might have to eat Ramen for a month, but you could add it to your shelf. We’re looking for alcohol beyond the reach of mortal men.

HERE ARE SOME LUXURIOUS LIQUIDS THAT WILL MOST LIKELY NEVER CROSS YOUR LIPS.

Across the Atlantic in South Africa, a bottle of Bunnahabhain 40 year old, numbered by hand and signed by master distiller, Ian MacMillan is sold only via collectors for about 32,000 rand or 3,200 rand per shot.

Sage in the Aria Resort and Casino offers a $350 Elusive Van Winkle flight, in which you can sample the Pappy Van Winkle 23 Year, one of the most sought after and rare spirits in the world, the waiting list for this ‘liquid gold’ lasts more than a decade.

In the tequila region of Mexico at the Casa Noble Distillery, there’s a single barrel of Añejo you’ll never taste because only one man can tap it. As a product of a promotional partnership with the tequila maker, world famous guitarist Carlos Santana collaborated on his own vintage and signed the barrel that holds it.

While many of these boozes are simply beyond any average person’s reach, visitors to the Glengoyne Distillery just outside of Glasgow can win an exclusive bottle. There’s a signup giveaway at the distillery’s Scotch-filled gift shop where anyone can register to win a bottle of 35 year old Highland Single Malt Scotch that would otherwise sell for £3,000.

Special editions of Macallan, a Scotch favored by 007 himself. The 1939, 40-year-old, on the market for more than $10,000. The Macallan 50-year-old tops out around $12,000. Finally, the Macallan 1926 Fine and Rare would sit at your liquor store with a $75,000 price tag.

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a MaSterpiece

100 ye arS in the Making

It takes 70 years to grow the oak trees that make our casks. Then a further stretch of time spent aging bourbon. Only then can the casks reach Glenfiddich to be rebuilt and filled, then set aside again. In the case of Glenfiddich Excellence 26 Year Old, for more than a quarter century. The result is rich, balanced and full of character. In a word, excellent.

Skillfully crafted. enjoy reSponSibly. Glenfiddich Single Malt Scotch Whisky, 40% Alc./Vol. ÂŠ2014 Imported by William Grant & Sons, Inc. New York, NY.

ADVANCED MIXOLOGY

TREND ALERT

Bring on the

•

Barrel Aging • TAP WHISKY ROLLS OUT BARREL-AGED COCKTAIL PROGRAM

Barrel-aged cocktails are gaining popularity in every bar across the country, allowing guests to sip on expertly crafted cocktails. In effort to keep this trend rolling, Tap Rye 8 Year Old Sherry finished Canadian Whisky is launching a Tap BarrelAged Cocktail Program nation-wide. The Tap Barrel-Aged Cocktail Program provides accounts with a beautifully branded oak barrel to batch-mix cocktails using suggested recipes or recipes of their very own. While aging, the drinks take on new tastes and aromas thanks to the small batch size, which also allows the flavors of the oak and char to integrate with the batch over weeks rather than months. “Barrel-aging cocktails is one of the hottest trends right now, and it’s a great opportunity to create truly unique cocktails with outstanding spirits like the new Tap Rye Sherry Finished,” says Master Mixologist Jonathan Pogash. “Because these drinks are pre-batched, they’re easy to just pour over ice or quickly chill. Aging cocktails in oak adds layers and complexity that is perfect for an account looking to kick their beverage program up a notch.”

Please visit tapwhisky.com or vangoghimports.com for additional information.

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ADVANCED MIXOLOGY

BRAND SPOTLIGHT

SANDEMAN Wine Famous For Pleasure

Cocktails Ripe for Re-Discovery

longer a stuffy after-dinner drink, fresh and fruity port wine is finding its way back to mixology. In the past, this historic fortified wine played a prestigious part in cocktail recipes. Famous tipples like the Port Wine Sangaree date all the way back to the 1770’s. Port has been used in nogs, punches, flips and juleps for centuries, but fell out of favor. Until now that is. Sandeman, a company with a family port wine legacy dating over 200 years, produces port along with sherry, madeira and brandies. The forward-minded brand wishes to reintroduce port into cocktail culture, not only by reviving classic port cocktails, but also by encouraging the creation of new ones. Founded in 1790, Sandeman was the first to brand a barrel with their logo and was also the first Porto House to label and advertise its wines. The wine eventually created a mysterious figure named ‘Don,’ dressed as a Spanish caballero, with cloak and wide-brimmed hat to portray a powerful image that has become instantly recognizable as a symbol of port worldwide. Cocktails like the Sandeman Royal, a blend of 20 year-old tawny with a splash of Chivas 12, chilled and served with an orange twist in a Martini glass is one of many simple cocktails Sandeman mixes up. As part of Sandeman contemporary imagery, the brand promotes the use of port in cocktails to engage the current mixology climate. Drinks like Founders on the Rocks, conveys port in a new light that fits today’s consumer lifestyle. The brand encourages bartenders to serve port wines in large glasses and slightly chilled with simplicity working best in cocktail creation.

ST U M MIX

Founders Reserve on the rocks in a large glass with slice of orange and a sprig of mint. 74

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INSPIRED BY THE ISLAND LIFE OF MULTIPLATINUM SINGER-SONGWRITER

KENNY CHESNEY

BARBADOS TEA 2 oz. BCB Coconut Spiced Rum 4 oz. chai tea

DIRECTIONS: Add directly to a mug. Stick some cloves in an orange slice to garnish.

Imported and bottled by Fishbowl Spirits, Rochester, NY.

SHAKING AND STIRRING

TWELVE FIVE RYE

Introducing Twelve Five Rye an original recipe, truly small batch rye whiskey handcrafted in Swisher, Iowa from Congenial Spirits. Named for the eponymous day that FDR ‘repealed’ Prohibition, the limited number of 2,500 cases are being released on the west coast this month.

WHISKEY BARREL PUNCH

LAUNCHES

ZODIAC VODKA

Zodiac Vodka, a handcrafted, gluten free American potato vodka launches in Texas and plans to expand to additional markets. Country musician Kacey Musgraves is the brand’s new creative ambassador who has helped shape the face of Zodiac. Bartender Brian McCullough (Standard Pour, Dallas) is also consulting the group.

STAR EYED JULEP

By Marcos Tello

Created by Brian McCullough

INGREDIENTS

4 Cups of Twelve Five Rye 2 Cups of Lemon Juice 1 Cup Grenadine 8 Dashes Angostura Bitters 1 ½ Cups Cold Water

2 oz. Zodiac Vodka ¾ oz. Orgeat ¾ oz. Lime Juice 1 Small Spoonful of Powdered Sugar 5-6 Mint Leaves

PREPARATION

In a punch bowl, muddle sugar and lemon peel to produce oleo saccharum, then stir in ingredients to blend. Using a handheld strainer or slotted spoon, remove the lemon peels. Refrigerate, covered until ready to serve. Then add ice block and 1 1/2 cups champagne and stir to blend.

Add mint leaves to julep cup, muddle, add ingredients and fill the cup half with ice. Stir, top with crushed ice, fresh grated nutmeg and mint sprig to garnish.

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SNOW LEOPARD VODKA

Recently launched Snow Leopard Vodka was born out of the desire to save the Snow Leopards from extinction, 15% of the proceeds are donated directly to Snow Leopard conservation projects.

CONSERVATION MARTINI INGREDIENTS

2 ½ oz. Snow Leopard Vodka Bar Spoon of Dry Vermouth Sprig of Rosemary PREPARATION

Stir all ingredients together with ice, strain into a chilled cocktail glass and garnish with a fresh sprig of rosemary.

FLOR DE CAÑA

Flor de Caña, slow-aged rum of Nicaragua launches Centenario 25, ultrapremium rum. “The new Centenario 25 rum is our crown jewel,” said Robert Collins, Managing Director, Flor de Caña. “It showcases Flor de Caña as unique, refined and ultra-premium, exactly what we need to appeal to our growing fan base around the world.”

NEAT OR ON THE ROCKS

EL LUCHADOR

GINGERBREAD SPICE

EL SANTO CONTRA LOS ZOMBIES

SPICED HOT CHOCOLATE

El Luchardor Organic Tequila Single Estate, inspired by the famed masked wrestlers of Mexico, tequilero David Ravandi created El Luchador, a unique distill-proof Organic Blanco tequila. Favored by mixologists as a foundation for building authentic, classic cocktails and for enjoying as an agave digestif.

By Jasmine Chae, Oyamel DC

INGREDIENTS

2 oz. Flor de Caña Centenario 25 Ice Cubes

1 oz. El Luchador Organic Tequila ½ oz. 123 Organic Tequila Blanco ½ oz. 123 Organic Tequila Añejo ½ oz. Combier L’ Original ½ oz. Velvet Falernum ¼ oz. D’Aristi 2 oz. Orange Juice 1 oz. Lemon Juice ½ oz. Pomegranate Juice

2 oz. Southern Comfort Gingerbread Spice 8 oz. Hot Chocolate PREPARATION

Pour Gingerbread spice into a mug of hot chocolate and stir. Garnish with whipped cream.

PREPARATION

Combine ingredients over crushed ice in a Hurricane glass. Garnish with orange moon and pineapple leaf. tz ar

by D an S

Best served neat in a snifter, or combined with ice in rocks glass.

INGREDIENTS

Photo

PREPARATION

Southern Comfort releases New Holiday Gingerbread Spice to celebrate the season. Zesty and smooth, the limitededition flavor is a combination of warm gingerbread flavors, creamy vanilla and subtle notes of Southern Comfort. Tastes like fresh baked sweet rolls and brown spices perfect for a holiday party gift.

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TAP RYE Sherry Finished

TAP 357 Canadian Maple Rye Whisky

TAP RYE Port Finished

Eight Year Old Canadian Rye Whisky is blended with fine Spanish Amontillado Sherry in this superb bottlingâ&#x20AC;&#x201D; balanced and flavorful with layers of spice and nuts.

A marriage of two Canadian flavors: rye and maple. Tap 357 is crafted from cask-aged 3, 5, and 7 year old rye whiskies expertly blended with pure Canadian maple syrup from Quebec.

A limited edition Canadian rye whisky aged up to eight years and finished by our Master Blender with a hint of Port to complement this smooth, yet rich rye whisky.

Rated

Points

Rated

Points

Whack for the daddy-o. There’s whiskey in the bar! With whiskey in our veins we welcome a new year of tippling trends behind the stick. The return of classic cocktails along with the popularity of barrelaging and small-batch, quality spirits have paved the way for the sip of the era… whiskey. So, as we let the Jameson sink in and revel in all things whiskey, we can celebrate high-concept and high-end drinking with bartenders who are driven by quality, creativity and healthy ingredients. In this issue, whiskey is front and center with a nod to Frank Sinatra for his undying loyalty to America’s favorite brown liquid. We explore bourbon, rye, scotch, including other spirits that are influenced and aged with whiskey and the distilleries, new and old, bringing us the juice. Luxurious spirits are sipped and savored, while treasuring liquid gold. We round out our whiskey coverage with a slew of swanky boozy concoctions that would make ole blue eyes proud.

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It’s a wonderful

WHISKEY LIFE By Christopher Osburn Photos Courtesy of Las Vegas News Bureau

MARK TWAIN ONCE SAID,

“Too much of anything is bad, but too much good whiskey is barely enough.” Whiskey is one of the most beloved spirits in the world and has a long and storied history. One of the oldest spirits, whiskey can trace its roots all the way back to Mesopotamia. The distilled alcoholic beverage is made from fermented grain mash before being matured in casks. There are many different types of whiskey including Scotch, Bourbon, Rye, Irish whiskey, Canadian whiskey and more. Many experts believe that whiskey is in the midst of a renaissance, specifically Scotch whisky. Dr. Nick Morgan, head of whisky outreach for Diageo will be the first to say that strong growth in the popularity of whisky, including Scotch, has not taken the industry by surprise. “We have been mapping trending macroeconomic factors such as economic growth, increased social mobility and the expansion of global travel and tourism which have all brought aspirational global brands like Johnnie Walker and Buchanan’s within the ambition and reach of newly-emerging middle classes in newer markets in South and Central America, South and South East Asia, East Asia including China, and Africa too.” Scotch whisky sales have doubled in the last few years and names like Royal Brackla, Aberfeldy, Ardbeg, Laphroaig, Lagavulin, Cragillachie and Glenlivet are starting to become well known to a whole new generation of drinkers.

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America’s favorite whiskey, bourbon, has also seen a major increase in sales in the last few years. Two years ago, distilling in Kentucky contributed $1.8 billion in gross state product. This year that number is over $3 billion, an increase of over 67 percent. Bourbon production can be traced back to early immigration in the young American colonies. The first settlers were from England and drank beer and gin. “Many Scots and Irish drank whiskey, and brought their own distillation methods,” says Greg Davis, Maker’s Mark Master Distiller. “They settled in Kentucky, Tennessee, Pennsylvania, Maryland and Virginia and began distilling from whatever grain was available, which mostly was corn (Indian corn or maize).” Bourbon makers like Jim Beam, Buffalo Trace, Sazerac, Bulleit, Jack Daniel’s and Maker’s Mark owe much of their success to the increase in popularity of Scotch whisky and it makes complete sense, historically. “Distilling was actually brought to Kentucky by the Scots,” says Maker’s Mark Chief Operating Officer Rob Samuels. Spicier than bourbon, rye was the most popular whiskey back in its day before Prohibition and then the spirit became lost. It was just a decade ago when only a handful of rye whiskey brands existed, but thanks to the growing interest in bourbon and other whiskies, bartenders and consumers started to seek out the flavor of rye. And especially with the comeback of the classics cocktails, which the taste of rye inspired, including the Sazerac and of course the Manhattan. Rye’s distinct flavor makes it perfect for mixing and today’s mixologists have come to appreciate the spirit, jump-starting a new crop of premium ryes appearing on the market. Brands like Rittenhouse, Woodford Reserve, Old Potrero, Michter’s, Sazerac, Hirsch and Templeton are just a few of the distilleries offering artisan-crafted, smallbatched rye whiskey nowadays. Distillers are actually struggling to keep up with the demand since rye’s rediscovery. Whiskey “the water of life” is truly having a moment. From small distilleries around the world to the big boy distillers launching craft brands, there is a lot of good whiskey out there. Join the revolution.

The perfect gift

JACK DANIEL’S SINATRA SELECT

This issue of Chilled Magazine pays tribute to whiskey and one of its greatest fans, our cover icon, Frank Sinatra. Jack Daniel’s Sinatra Select was crafted to honor the decades of long friendship the Jack Daniel’s brand had with Frank Sinatra, as his centennial birthday approaches in December 2015. Jack Daniel’s ‘Sinatra Barrel,’ as its been dubbed, are specially designed with deep grooves in the interior, which makes a big impact on the taste, bringing a robust character of spice and oak, balanced with the smooth flavor of classic Jack Daniel’s. “We think it is among our finest whiskies and one Sinatra would have enjoyed- no doubt with a few rocks and a splash of water,” says James Lake, Associate Brand Manager for Jack Daniel’s Craft. “There are few products that connect with people like Sinatra Select,” continues Lake. “It is not only a fine whiskey but is a connection to another time. Sinatra was the dominant entertainer of the 20th century and his friendship to Jack Daniel’s was so genuine and a reminder of what celebrity used to be.” So turn on Sinatra’s music, sip and savor Jack Daniel’s Sinatra Select this holiday season and raise a glass to Frank commemorating his 100th year.

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PERN

OD R I D E S

RICARD T H E

Whiskey Wave by Michael Tulipan

The whiskey category provides endless riches for a consumer from small batch artisanal spirits to blended scotches to high-end single malts, and Pernod Ricard USA is perfectly positioned to ride the wave of whiskey consumption with its roster of venerated brands including The Glenlivet, Aberlour, Chivas, Lot 40, and Jameson. The U.S. whiskey market grew by more than 6% in 2013 and shows no sign of slowing. Whiskey clearly has become a lifestyle choice for a wide swath of the population, from millennials just starting their “whiskey journey” to professionals graduating to single malts.

But another segment has

been key to fueling the growth, women. Wayne Hartunian, Vice President, Scotches & Cognac at Pernod Ricard USA, says, “I love the fact that more and more women are also exploring the fascinating category of whiskey.”

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Not only is growth in whiskey sales strong, the trend is evident across the board including in the super premium and single malt categories. Leading the way is The Glenlivet, by far the top selling single malt in the U.S., and the one bartenders recommend more than any other. But Hartunian identifies another historic distillery, Aberlour, as primed for serious growth and ready to expand beyond its “impressive cultlike following.” On a more entry level, Hartunian singles out Chivas for its “strong heritage and approachable flavor profile that appeals to most people.” While every category of whiskey has experienced growth, Irish whiskey has simply exploded, up over 17%. Leading the way is Jameson, the dominant player in the category and still the benchmark for quality among its peers. Known for its smoothness, triple distilled Jameson makes for a versatile product appropriate for settings as diverse as the neighborhood bar or a fine dining restaurant. Paul DiVito, VP Marketing, Irish and North American Whiskey for Pernod Ricard USA, reserves special praise for bartenders who helped build the brand. “We have been embraced by bartenders,” he says, “and we owe so much to them, more than any other brand.” But Jameson is not content to rest on its accomplishments and continues to innovate with the introduction of Jameson Black Barrel. “When looking at what is driving whiskey popularity at the moment one key factor is the

return of old-school classic cocktails,” says DiVito. “The Old Fashioned, the Manhattan, these classics made with Black Barrel will revolutionize what people think of these cocktails.” Finished in double charred oak barrels with a longer aging time, Jameson Black Barrel offers a bolder, richer flavor that DiVito believes is ideal for use in classic cocktails. “Jameson Black Barrel is amazing in spirit forward cocktails,” he says. “Bartenders can experience Jameson in a whole new way, it’s incredible on the rocks but really lets the spirit shine in a cocktail.” Growing even faster than Jameson is Redbreast Irish Whiskey, which DiVito says, “Talks to single malt aficionados and drinkers that are at the end of their whiskey exploration.” Not to be left behind is Pernod Ricard’s small batch North American collection, which features J.P. Wiser’s, still made according to the traditional methods established by its namesake 150 years ago, and Pike Creek, which is aged in American oak bourbon barrels then finished in vintage port barrels. Most significant, the company resurrected the legendary Canadian rye brand Lot 40 in 2012 to much acclaim. With the tremendous range of products coming on the market, from new distilleries in the U.S. to flavored whiskeys, the trend will continue. DiVito agrees, saying, “Over the next five years whiskey will dominate the growth in the U.S. market. It will be the number one growth market and we don’t see it slowing down.”

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THE ART OF GIVING

Photos Courtesy of Moët Hennessy USA

here is an art to giving the perfect gift that goes well beyond thoughtfulness. Giving meaningful gifts to someone special requires a bit of perception and creativity. Of course, careful consideration of the recipient, be it a family member, friend or co-worker, is a must to elevate your gift beyond the mundane. But for many on the obligatory holiday gift list, a beautiful bottle of their favorite libation, or perhaps one that they only dream of acquiring, is the best solution.

Hennessy Paradis Impérial. Special limited editions, unique seasonal blends, and refined bottle designs, can be expressive gifts for all. Wouldn’t this legendary story and elegant blend make Hennessy Paradis Impérial the ultimate gift for the spirited connoisseur on your list?

In gifting a bottle of champagne, wine or spirits, the brand’s packaging often goes a long way and brands are especially cognizant of this around the holidays. It’s exciting just to see what kind of creative spin many of our favorite super premium brands will deliver for gift giving and when the package is irresistible too, you know that the recipient will feel compelled to keep the liquid forever (but hopefully not).

How about a gift for the artsy-type? Ruinart’s latest Blanc de Blancs collection designed by contemporary artist Georgia Russell has all the elements of craftsmanship and discovery. Her design was inspired by Ruinart’s iconic chalk quarries, which showcase carved marks in the walls dating back several centuries. A bespoke white ornamental sleeve envelops the bottle, patterned with multiple notches, paying tribute to that unique place. Each bottle of Ruinart Blanc de Blancs is signed and numbered and presented in a decorative gift box. As each layer is peeled away, the exquisite gift is revealed.

The art of gifting bottles of wine and spirits is nothing new, of course. People have been giving spirits as meaningful gifts for centuries. On December 24, 1818, the Dowager Empress of Russia asked the House of Hennessy to blend a cognac of the most exceptional quality as a gift to her son, Tsar Alexander I. This was a very noble and meaningful gift indeed. Nearly 200 years later, Yann Fillioux, 7th generation Hennessy master blender, pays tribute to the first commission for the Russian Impérial court by creating a unique blend from 19th and 20th century eaux-de-vie called

Of course, everyone has a fashionista on their gift giving list. Just as in fashion, a bottle’s style can be all about embellishments. The Moët & Chandon Nectar Impérial Rosé Leopard Limited Edition bottle is both a rare product and a unique expression. It’s an elegant illustration of one of the brand’s most daring innovations. Delicately adorned with the design of the leopard’s noble rosettes in 24-carat gold leaf, this breathtaking bottle design is an inspiring masterpiece from renowned French artisan house, Arthus-Bertrand.

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Some bottle designs are so timeless that receiving them as gifts sends a meaningful message to a recipient. Sharp edges, smooth bevels, and ease of design all speak to quality and craftsmanship, which both constitute the elements of luxury. The Krug Limited Edition Trinity bottles are housed in a Krug Oak Gift Case, which is both refined and distinctive. The case celebrates Krug’s art of blending with more than 20 years needed to craft every bottle.

Brands that focus on projecting a look and feel rooted in the heritage of the distillery not only visually communicate their story, they also enhance the gift giving experience by embracing history, culture, and the importance of family. The bottles in the Hennessy portfolio are all ultimate gifts embracing this impression, including Hennessy XO, created by Maurice Hennessy in 1870 for his circle of friends; Hennessy Paradis, from Richard Hennessey’s 1774 ‘Founder’s Cellar,’ a distinct blend of exceptional eaux-de-vie aged between 25 and 130 years; and of course, the Richard Hennessy bottle, created for connoisseurs of the greatest cognacs. Spirits bottles are designed with the promise of everything from adventure and excitement to luxury and opulence. By defining a niche, creating bespoke styles, or portraying total luxury, spirited packaging will match easily with most of the gift recipients on your list. In the art of giving, the bottle says it all. Iconic spirits brands present dynamic and beautiful bottle designs that are of unparalleled luxury and serve as the ultimate gift for any occasion.

Side Bar THE ART OF SPIRITED GIVING

More Memorable Gifts This Season For information about these gifts, please visit giftcatalog.mhusa.com. The Ruinart Rosé Interpretation Gift Box is an aromatic journey, with eight aromas that symbolize the main sensory notes of Ruinart Rosé.

Chandon Limited Edition bottles allow you to pick your occasion for the perfect gift. Emblazoned with four different phrases, the chic white and shimmery gold bottles are quite expressive. Give the gift of giving this season with the (Belvedere) RED Special Edition bottle. For every bottle you give, Belvedere contributes 50% of its profits to the Global Fund’s lifesaving work to eliminate HIV/AIDS in Africa. Paying homage to history, the Clicquot Mailbox houses a bottle of Veuve Clicquot Yellow Label. It also contains an envelope with a card telling the story of the Maison on one side and space for a personal message on the other. Glenmorangie Signet contains a blend of some of the oldest whiskies unique to Glenmorangie’s Scottish Highland Estate.

Numanthia Termanthia is available for the first time in magnums of the 2010 vintage with only 154 magnums in production. It’s the perfect gift for a serious collector.

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ESPOLON TEQUILA

TAKING TEQUILA TO NEW HEIGHTS Proclaimed as an experiment gone incredibly right, Espolòn Añejo was finished in Wild Turkey bourbon barrels for two to three months. The result? Rich, medium-to-full bodied tequila with balanced notes of caramel, vanilla, dried fruits, chocolate, and, you guessed it, whiskey! Photos Courtesy Espolòn Tequila.

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THE man responsible for this pioneering technique,

Espolòn Master Distiller, Cirilo Oropeza, was the very first distiller to use this bourbon barrel finish technique in Mexico. “I’m always experimenting with ways to take my tequila to the next level,” says Oropeza. “Many people say my methods are unconventional, but I believe it’s the small details that make Espolòn an extraordinary tequila and something incredibly special.” Espolòn Bourbon Barrel Finished Añejo is the newest addition coming from the distillery, which also offers Reposado, aged from three to six months in American oak barrels, and Blanco. Since their introduction, the reposado and blanco have won numerous awards, including Gold and Double Gold, respectively, at the 2011 San Francisco World Spirits Competition and Silver and Silver Outstanding, respectively, at the 2012 International Wine & Spirit Competition. “Espolòn is an award-winning tequila made with 100% Weber Blue Agaves we harvest from the Jalisco Highlands,” says Oropeza. “I’m adamant that the agave flavors are prominent in all Espolòn tequila, it should always be the strongest flavor in the liquid.” This is also why Oropeza doesn’t age Espolòn tequila in bourbon barrels from the beginning of the aging process, only at the finish.” According to Oropeza, each variety of finishing barrel delivers a different flavor profile. During his aging process, he looks to the barrel to enhance and bring out unique and surprising new characteristics in the liquid, creating new flavor profiles.

Espolòn Añejo came to life through finishing the aged tequila in whiskey bourbon barrels, resulting in a complex finish, which is great in cocktails that you might typically make with bourbon or whiskey. “I prefer sipping Espolòn Añejo neat or on the rocks,” says Oropeza. Oropeza prides himself on going against the grain. “This new añejo is an example of how we like to defy convention at Espolòn,” he says. “We also wanted the bottle to reflect that spirit.” Inspired by the artwork of 19th century Mexican artist Jose Guadalupe Posada, the bottle label is illustrated in Dia de Los Muertos (Day of the Dead) style art, with characters Rosarita and Guadalupe performing the Jarabe de Jalisco, now considered the national dance of Mexico, but banned in the past for being too risqué. According to Oropeza, the label is a powerful tribute to Mexican culture and the powerful contradictions inherent in the heritage- wealth and poverty, beauty and desolation, celebration and danger- perfectly capturing the true spirit of Mexico. Following a long career of intense passion for crafting spirits, Oropeza is always looking to take his tequila to new heights, whether it’s playing music as his tequila is fermenting or experimenting with unusual techniques that go against the norm. “The shelves of my office are lined with experimental liquids,” he says. “But I can’t share the details of what I’m playing with right now. You’ll just have to wait and see.”

Awake The Dead

Luna de Cosecha

INGREDIENTS 2 oz. Espolòn Añejo 1/4 oz. Coffee Demerara Syrup* 3 Dashes of Cherry Bitters Orange Peel Brandied Cherry

INGREDIENTS 1 1/2 oz. Espolòn Añejo 3/4 oz. Cochi Torino Vermouth 1/4 oz. Cynar 1/4 oz. Tempus Fugit Crème de Cacao Brandied Cherry

INGREDIENTS 2 oz. Espolòn Añejo 10-15 Mint Leaves 1/2 oz. Agave Nectar 1/2 oz. Chamomile Tea* Mint Sprig Dried Chamomile Tea Leaves

PREPARATION In a mixing glass, add the crème de cacao, sweet vermouth, Cynar and Espolòn Añejo. Add fresh ice and stir. Strain into a chilled coup glass. Garnish with a brandied cherry.

PREPARATION *Chamomile Tea: Brew 4 Chamomile Tea Bags in a cup of hot water.

PREPARATION *Coffee Demerara Syrup: 8 oz. strong brewed coffee 8 oz. Demerara Sugar Add coffee to sugar, stir until dissolved. In an old-fashioned glass add the bitters, coffee Demerara Syrup, and Espolòn Añejo. Add large cube and stir the contents in the glass. Garnish with an orange peel and brandied cherry.

Highland Julep

In a julep cup add 10-15 mint leaves, chamomile tea and agave nectar, and muddle contents. Add Espolòn Añejo, then add a lot of crushed ice and take a bar spoon to slightly stir ingredients. Add more crushed ice to form a cone at the top of the julep cup. Garnish with a Mint Sprig and dusted dried chamomile tea.

Salty Air

INGREDIENTS 1 1/2 oz. Espolòn Añejo 1 oz. Fino Sherry 1/2 oz. Pedro Ximenez Sherry 3/4 oz. Luxardo Maraschino Liqueur 2 Dashes of Regan’s Orange Bitters 1 Dash of Salt Tincture* Orange Peel PREPARATION *Salt Tincture: 15 oz. Kosher Salt 15 oz. Hot Water 1 oz. High Proof Vodka Add kosher salt to hot water, stir to dissolve. Add high proof vodka. In a rocks glass add all ingredients. Add large ice cube. Stir for 20-25 sec. Garnish with an orange peel.

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S c o tc h

I n

Sp a c e

One small step for man, one giant leap for scotch. As part of a pioneering research experiment, a vial of Ardbeg Islay Single Malt Scotch Whisky recently re-entered the earthâ&#x20AC;&#x2122;s atmosphere after nearly three years of orbiting the globe aboard the International Space Station. Photos courtesy Ardbeg Distillery

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In an effort to study the impact gravity has on whisky maturation, scientists sent test tubes filled with Ardbeg into space, orbiting the earth’s atmosphere at 17,227 miles per hour, 15 times a day for 1,045 days. At the same time a second controlled sample had been housed at the Ardbeg Distillery on Islay. The two samples have since been reunited in a laboratory in Houston, Texas where they can carefully be examined. The scientists hope to discover what the absence of gravity does to items such as medicine, food, and…whisky. According to chemist by trade, Dr. Bill Lumsden, Ardbeg’s director of distilling and whisky creation, “We are now close to the end, close to finding answers to something previously unknown, which is truly exciting. The team hopes to uncover how flavors develop in different gravitational conditions, findings which could revolutionize the whiskymaking process.” The single malt landed back on solid ground in Kazakhstan aboard the Soyuz-U rocket before being whisked away to begin analysis of its space odyssey. Scientists will examine the interaction of the Ardbeg-crafted molecules with charred oak to document what differences occur between earth whiskey and space whisky. The final papers with full research findings will be published next year once all testing is complete.

Despite its smokiness, Ardbeg is renowned for its delicious sweetness, a phenomenon that has become known as “the peaty paradox.” Holding much esteem among whisky connoisseurs the Islay Scotch distillery has released several award-winning single malts over the years, including Ardbeg Ten, Uigeadail and its newest expression, the highly sought-after Supernova, fittingly named for the first scotch to reach outer space. Ardbeg was invited by U.S. based space research company NanoRacks, LLC. to take part in the testing, which conducts numerous experiments studying how microgravity environments impact chemical processes on everyday objects. Of interest to scientists are the micro-organic compounds known as ‘terpenes’ inside the whisky, which might help to discover new information about how zero gravity can affect flavoring products, even whisky. Should there be a chemical difference found in this first of its kind experiment, it might change the way whisky is developed in the future. “Who knows where it will lead us?” says Lumsden.

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By Sara Kay. Photos Courtesy Dewars.

Brown spirits have seen a resurgence in the alcohol industry over the last decade in the United States, the likes of which many spirits industry professionals haven’t really seen before. The rise of not just whisky, bourbon and scotch, but the good stuff, the really good stuff, has made spirit producers go back to the drawing board on more than one occasion to ensure that the product they’re putting on the market isn’t just good to drink. It’s absolutely fantastic to drink. In an effort to grace the whisky market with something truly extraordinary, blowing people’s minds once again with a stunning display of single-malted affection, John Dewar & Sons Ltd. has released a collection of new expressions that have never been commercialized before. For the first time ever, these great malts will stand apart from the iconic blends they have historically enhanced, to be introduced as single malts. Each is a gem in its own right with a great history ripe for consumers to discover, admire and share.

“These brands have been used in many popular blended whiskies, but they are the last set of single malts that have not previously been available in the U.S.,” says Brian Shaifer, Brand Director, Whiskies for Dewar’s.

Smartly named the “Last Great Malts,” Craigellachie, Aberfeldy, Aultmore, Deveron and Royal Brackla will each debut with a compelling story and distinct character to go with them. Craigellachie and Aberfeldy are the first two of the collection to be released in the U.S. this season.

For the first time in history, says Shaifer, Craigellachie has released its single malts, and expects to make an impact among consumers who appreciate discovering whiskies with a great story.

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The first two spirits from the Last Great Malts from Dewar’s collection, Craigellachie and Aberfeldy, will each debut with two expressions, the first with a 13year old and a 23-year old, and the latter with a 12year old and a 21-year old.

The Aberfeldy 12 and 21 single malts have debuted new packaging to showcase its incredible history as the heart of the Dewarâ&#x20AC;&#x2122;s blend, and have been aged in the finest selection of oak barrels for a heather-honeyed taste and full body. The release of this group of single malts couldnâ&#x20AC;&#x2122;t come at a more significant time for the bustling whisky industry, as more and more consumers reach for premium expressions that reveal a fascinating past and back-story. While whisky has typically been a spirit associated with low-energy moments, Shaifer believes that the strong growth in the category can be attributed to the millennial generation partaking in whisky as a social beverage, as well as one to celebrate important moments in life. Gifting has also become an excellent reason to invest in a high-end spirit such as a single malt whisky, and with the holiday season quickly approaching, thereâ&#x20AC;&#x2122;s no time like the present to run out and pick up a few of the Last Great Malts for the scotch lovers in your life. CHILLEDMAGAZINE.COM

Photos courtesy of Sidney Frank Importing Company

The Canadian province of Quebec is by far the largest producer of maple syrup, supplying more than 80 percent of the world with the golden nectar. For this reason maple products are emblematic of Canada, in particular Quebec, with the maple leaf symbolized on the country’s flag. It’s safe to say, they take maple syrup seriously here. No high fructose corn syrup imitations, just honest to goodness, pure, natural, real maple syrup. That being said, anything created out of Quebec’s beautiful countryside that blends with pure maple syrup will most likely be superb. Take whisky for instance. The marriage of tastes between whisky and maple has always struck a perfect balance. The Canadians have been combining these flavors for hundreds of years, and so, pioneering the flavored whisky category.

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Created in this rich and authentic area, Sortilège, meaning ‘magic spell,’ is a blend of Canadian Rye Whisky and pure maple syrup promising this ultimate maple experience. As one of the original brands blending rye whisky with extra clear, high-grade pure maple syrup produced right in the heartland of maple country; the brand is unlike any other. “We are proud to add Sortilège, Canada’s best-selling maple spirit, to our portfolio of premium brands as there is an increasing demand for maple flavored spirits from U.S. consumers,” says Bill Henderson, Executive Vice President of Marketing at Sidney Frank Importing Company, Inc. “Sortilège has seen early success largely due to the brand’s use of pure maple syrup while many others are using artificial flavoring.” Interestingly, many popular whisky brands have embraced the flavored whisky category with maple being a sure stand out. There is little substitute for natural and pure maple syrup when it comes to taste. Sortilège prides itself on containing no colorings or additives, and it uses a grade of maple syrup that is classified as Canada #1 - the highest grade of maple syrup, which is a high-quality, authentic product.

Sortilège & Ginger INGREDIENTS

2 Parts Sortilège Top with Ginger Ale PREPARATION

Serve over ice garnished with a lime twist.

Maple Manhattan INGREDIENTS

1¼ Parts Sortilège 1 Part Bourbon ¼ Part Sweet Vermouth 2 Dashes Bitters PREPARATION

It’s true the smooth taste of maple is likable to most whisky connoisseurs, but a brand like Sortilège has also grabbed the attention of other consumers, drawing in tipplers who are new to the category altogether. Starter whiskies, like one with pure maple combined with the strength of real whisky, and offering maple-toffee taste with hints of caramel and butterscotch, are wonderful neat, on the rocks or mixed in classic cocktails. As with most flavored spirits the quality of ingredients is key. Artificial ingredients are never as good as authentic ones, especially when marrying two profiles like whisky and maple. The pure maple syrup used in Sortilège combined with Canadian Rye Whisky makes this brand a good start for drinkers interested in branching out into the whisky category, while also providing a great addition behind the bars of already established whisky drinkers.

Shake with ice and strain into a coupe glass garnished with a cherry.

Hard Maple Cider INGREDIENTS

2 Parts Sortilège ½ Part Lemon Juice Top With Hard Cider PREPARATION

Serve over ice garnished with a lemon.

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The New

It Drink BOURBON BABY Photos courtesy of Western Spirits

The

bourbon industry ships billions of products annually and exports to over 100 different countries worldwide, making bourbon by far the largest export category among all spirits in the United States, according to the Kentucky Distillers Association. Bourbon has become the “it” drink in today’s culture. Made of at least 51 percent corn mash, and aged in new charred oak barrels, we’ve all heard the old adage, ‘all bourbon is whiskey, but not all whiskey is bourbon.’ Its unique flavor is certainly sweeter and smokier, making for a smooth spirit. So, what do you need to know about drinking it? We spoke with creative director Stephen Yorsz of Leave Rochelle Out Of It, cordially known as Rochelle’s, a classic whiskey bar in NYC for the straight dope on the new it spirit. “Bourbon specifically is just simply a more interesting spirit than others,” says Yorsz. “There’s a lot of variety and very noticeable differences between brands that allow consumers to compare and contrast while they are trying different things.” For first-timers interested in exploring different brands, Yorsz suggests asking the bartender, without intimidation, to recommend low-proof bourbon as an exploratory sip. “I generally suggest Irish whiskies to novices. If sticking with bourbon, something like Bird Dog Kentucky whiskey would be a good starting point for someone who has never drank bourbon before because it’s a gentle whiskey at 80 proof.” Once you have gotten a taste for whiskey, you can work your way up to a single-barrel bourbon that is a bit higher proof, which Yorsz typically suggests to more seasoned whiskey drinkers. “I would probably serve something like Lexington bourbon to a whiskey aficionado, because it just happens to be one of my favorites, and it’s an ultra-smooth product with a full rich body taste.”

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Of course, don’t forget about the ever-trendy classic cocktails to help get your feet wet as a bourbon connoisseur. Drinks like the Manhattan, the Old Fashioned and the Sazerac are driving bourbon popularity behind the bar. “The resurgence of the classic cocktail movement reintroduced many consumers to quality spirits, especially quality whiskey,” says Yorsz. “American bourbon offers an alternative to the sugary, over sweetened, artificial drinks that were popular in the 80’s and 90’s.” By keeping the category fresh, bourbon brands are attracting new drinkers and answering the demand of whiskey enthusiasts. “For a long time there simply wasn’t any stock of quality bourbon in the U.S. due to the effects of prohibition.” says Yorsz. “Now that distilleries have had time to recover and age their whiskies properly, you are seeing a much higher quality product available.” “The bourbon boom has been truly amazing over the past few years and we are seeing increased sales throughout our entire bourbon and whiskey portfolio,” adds Jon Holecz, VP of Marketing, Western Spirits. “Our Bird Dog whiskey family is introducing new whiskey drinkers to something very unique and with a variety of flavors, there seems to be something for everyone. Additionally, we are excited to have the refined aficionados enjoy our more aged, premium bourbon like Calumet Bourbon. Calumet Bourbon’s harmonious perfection of wood and caramel is balanced with complex flavors of light brown sugar and soft white pepper, which encompasses your whole pallet. From new whiskey drinkers to the most sophisticated bourbon connoisseurs, we have tried to create a balanced bourbon and whiskey portfolio for all to enjoy!”

“Dudes dig chicks that drink whiskey, they just look cooler than the other chicks.” Stephen Yorsz, Rochelle’s

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ESTABLISHED 1954

S MA K

YEARS OF

By Christopher Osburn Photos courtesy of Maker’s Mark

he Samuels family has been making whisky for eight generations. The interest in whisky production dates back to 1780 when Robert Samuels, a third generation Scottish-Irish immigrant settled in Kentucky. “Now, he was a farmer by trade and made Kentucky whisky (we’re Scottish, so don’t spell it ‘whiskey’) for his personal use but also shared some of the batch with friends,” says Rob Samuels, Chief Operating Officer of Maker’s Mark. In 1840, Samuels shared his recipe with his grandson T.W. who decided to build the family’s first commercial distillery. Jumping ahead a few generations, the recipe was then passed down to Samuels’ grandfather Bill. He wasn’t interested in the kind of whisky his family recipe yielded, though. “The kind that would ‘blow your ears off,’” says Samuels. Bill did the unthinkable. He took the 170-year-old family recipe and, in a very dramatic ceremony, burned it.

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“Bill Sr., went on to bake bread in the family home and experiment with different grains until he developed a new bourbon recipe based on locally grown maize, malted barley and soft, red, gentle winter wheat – as opposed to the traditional and harsher grain, rye.” In 1954, Maker’s Mark Bourbon as we know it was born at a small new distillery in Loretto, KY. In the early 1950’s, bourbon didn’t have close to the following that it does today. It was considered to be cheap, bitter and just plain bad. “When my grandfather, the founder of Maker’s Mark, torched our family’s 170-year-old recipe and started from scratch, he unintentionally created a new bourbon that would change the industry as we know it.” One of the main reasons for the bourbon’s success is the specific ingredients. “Maker’s Mark is much softer than traditional bourbons because it uses red winter wheat vs. rye, which cuts the harshness.” Great

bourbon begins with good water. The water used for Maker’s Mark comes from the limestone rich purified springs on the distillery property. “In fact, that’s one of the reasons my grandparents selected the location for their distillery 60 years ago: the presence of a tenacre, spring fed lake that’s iron-free and calcium rich. You can truly taste the difference.” Apart from the actual liquid, Samuels has much to say about the process of creating Maker’s Mark. “Every step in the meticulous, purposefully inefficient process of producing our bourbon remains exactly the same as it was sixty years ago.” First, Maker’s Mark grains are gently crushed with an old-fashioned roller mill (vs. modern hammer mill), a slow process that reduces bitterness. “These grains are cooked slowly, at a low temperature, in an open cooker (vs. modern

pressure cooker).” During the fermentation process, a yeast strain that began eight-generations ago is used in the 100-year old cypress tanks. Maker’s Mark is the last known bourbon distillery to hand rotate barrels within the warehouse. There, they spend at least three Kentucky summers on the top floor. The iconic Maker’s Mark bottle, with its red wax seal, was designed by Samuels grandmother, Marge. “Every bottle of Maker’s Mark is hand dipped in signature red wax, reminiscent of 19th century cognac bottles, which she collected.” This year, Maker’s Mark is celebrating its 60th anniversary. In honor of six-decades of family-made bourbon, the distillery unveiled an original piece of art, created by renowned artist Dale Chihuly. “Named The Spirit of the Maker, the installation serves as a symbol and homage to the vision of my grandparents and is made entirely of hand-blown glass elements: a canopy of form, color, and light on display inside one of our barrel warehouses.” In addition to Maker’s Mark, Maker’s 46 is also available on shelves. This very special bourbon was created by Samuels father Bill, Jr. in 2010 before he turned the company reigns over to Rob. “The goal

with 46 was to give customers what they had been asking for – Maker’s Mark with a bite, a more complex and bold whisky (for over 50 years, the Maker’s Mark Distillery made only one product).” Maker’s 46 begins like traditional Maker’s Mark, but seared French oak staves are added to the barrels and the bourbon is aged for an additional three months. “This aging happens only in the winter months, when bourbon matures at a slower rate.” Samuels says that something really special is on the horizon for fans of Maker’s Mark. “For years, my father and I have been secretly sharing Maker’s Mark straight out of the barrel with bartender friends and bourbon enthusiasts that visit us in Loretto.” The “uncut” Maker’s Mark has generated so much enthusiasm that they decided to take a bit of it outside of the distillery

and share it with the bartender community to see what they think. “After all, they had been asking about it for years.” In response to overwhelmingly positive feedback, Maker’s Mark will begin introducing a limited bottling of Maker’s Mark Cask Strength to very select markets over the coming months. “Cask Strength is Maker’s Mark straight from the barrel – uncut, unfiltered, with even more of the front-of-the-palate flavors that distinguish Maker’s Mark.” The highly potent bourbon’s proof varies by batch from 108-114. In addition to this year marking 60 years of bourbon making, Maker’s Mark received two other humbling accolades in 2014. In September, Marge Samuels was inducted into the Bourbon Hall of Fame for her contributions to Maker’s Mark and the bourbon industry. “The first woman to be inducted that is directly associated with a distillery, my grandmother is credited as the mastermind behind the Maker’s Mark name, iconic bottle design, distillery aesthetic and our emphasis on welcoming guests to visit the property – which was named a National Historic Landmark back in 1980.” On top of that, Whisky Magazine officially recognized the Maker’s Mark Distillery as the “Whisky Visitor Attraction of the Year” for 2015.

HED S I L B A T ES

1954

S MA K

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How many different ways can you make an Old Fashioned Cocktail? For Reserve at Morgans on Madison Avenue in New York City, the answer to this question is 216. In fact, at this chic midtown lounge, the version of this all-time classic cocktail you will be sipping on, is determined by a roll of the dice.

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Besides the incredible selection of brown liquors, including 120 varieties of scotch, bourbon and whiskey, Reserve specializes in handcrafted cocktails including a bespoke array of Old Fashioned cocktails. Interestingly, the menu that presents this assortment of Old Fashioneds is anything but typical. The ‘roll the dice Old Fashioned’ box sits atop the bar and beckons guests who are hard-pressed to decide on the perfect whiskey cocktail. The beauty of the box? It guarantees a tasty cocktail combination every time. “The concept for the dice box was created by Morgans in-house mixology team, comprised of our best bartenders at each property,” says Alan Philips, Chief Marketing Officer, Morgans Hotel Group. “We wanted it to be as authentic as possible in the execution and to make sure if felt very ‘old school’ New York. We thought the dice box would really add to the customer experience.” Guests who partake in the dice box test their fate and let their roll determine their drink. The player rolls three dice, each representing the base spirit, the syrup and the bitters. Six well-planned varieties are represented for each.

The mixologist then creates their cocktail using each die as a recipe guide. So, for instance, the ‘spirit die’ dictates if the cocktail is made with bourbon, rye, or Irish whiskey, while the ‘syrup die’ will determine if the sweetener will be something along the lines of lemongrasslavender or strawberry-basil-mint. Finally, the ‘bitter die’ can add anything from chocolate to grapefruit bitters to your concoction. “We had to ensure that each combination worked from a flavor perspective,” says Philips. “While we do allow for slight variations for seasonality, we really don’t change the dice box ingredients too much as one ingredient change would impact dozens of drinks.” If you are in search of classic whiskey cocktails, expertly done using the best ingredients available, Reserve is a great find. The illustrious New York vibe in the distinctively designed space features intimately understated and beautiful accents. “We are trying to recreate home… a beautiful, understated version of home,” explains Philips. “Morgans guests are like family and we want Reserve to be their living room.”

Photos courtesy of Morgan Hotel Group

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By Cydnee Murray Photos Courtesy Minus5

REVENGE IS A DISH BEST SERVED COLD. THE SAME CAN BE SAID OF GAZPACHO, WALDORF SALAD AND ALCOHOL. ONE OF THOSE THINGS IS JUST PLAIN SPITEFUL, ONE GOES ENTIRELY AGAINST EVERYTHING SOUP STANDS FOR, ONE BRIDGES THE GAP BETWEEN MAYONNAISE AND FRUIT, THE OTHER FINDS IDYLLIC SERVING CONDITIONS AT MINUS5° ICE BAR. LIKE A REAL LIFE “FROZEN,” MOST EVERYTHING INSIDE MINUS5° IS MADE OF ICE AND STAYS THAT WAY BECAUSE THE THERMOSTAT IS SET AT A PERMANENT AND VERY PRECISE -5 °C / 23 °F. REST ASSURED, THE TOILET SEATS WON’T CAUSE FREEZER BURN.

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King took on his GM role as if by cosmically preordained destiny. Born in Vermont, the same state as Wilson “Snowflake” Bentley, a photomicrography pioneer who first observed that no two snowflakes are alike, the competitive flairtender found Southern Nevada’s sweltering climate to be the polar opposite of what he was used to. He managed to gravitate to the only place for miles upon miles that requires gloves and parkas year round. Considering the glassware is iceware really, “Your drink will come in the rocks, not on them,” says King and gloves are must for patrons. “We have found that 23 °F is ideal for operating a minus5° Ice Bar. If you let your glasses get too cold they will crack when you ad the booze, just like ice cubes pop and crack when you ad soda. If they get too warm, the glass will leak,” King explains.

ORIGINATING IN AUSTRALIA AND NEW ZEALAND, hence the -5 °Celsius designation, Ice Bar expanded to Las Vegas in 2008. It opened first at Mandalay Bay and then in the Monte Carlo. Opting to defy global warming, it has since gone Elsa all over New York, Orlando and most recently, the Cayman Islands. Rupert King, GM of the Monte Carlo branch says, “We do plan on expanding into some other markets. A lot of people believe this is something that could only thrive in warmer climates or in the summer months… but minus5° draws a crowd even during the Polar Vortex in NYC.”

More than the risk of melting or cracking glasses, other obstacles at this unconventional establishment encumber its staff on a regular basis. “We do not carry fruits like lemons or limes,” says King. “They would be frozen and very difficult to procure juice from. We have to constantly rotate our juices, as they will freeze after 15 or 20 minutes. All sodas have to be in a can or bottle because we cannot run a soda gun into the bar. Even olive juice is problematic as it has high salt content and can compromise an ice glass.” Nothing that’s worthwhile is ever easy though, just as no two snowflakes are ever identical.

Be it tank top or scarf weather outside, no person can resist the beckon call of a professionally sculpted ice luge, just as no ice bar would be properly equipped without one. “Last year for Thanksgiving,” says King, “we had an ice-turkey, for the NHL Finals, we created a replica of Lord Stanley’s Cup. We even created a replica of Holly Madison we dubbed Holly Mad-‘ice’-son.” Celebrity themed concepts are not new to minus5°. In addition to their regular cocktail menu, which currently features the raspberry infused vodka Iceman and the mint infused rum Frosty Mojito, they enlist star-types to create signature drink recipes. “If I could choose two people to be the next to participate in our ‘Celebrity Cocktail’ series it would either be Vanilla Ice or Ted Allen,” says King, who has been a part of the program where your tongue won’t stick, but the memories will for six years.

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THE ARCHITECTURE OF GLASS WHY YOUR STOUT BEER DESERVES BETTER By Shawn Evertsen Photos Courtesy of Mark Von Holden

YOU MAY RANK YOURSELF AS A BEER CONNOISSEUR, BUT IF YOU DON’T CONSIDER THE DETAILS OF THE GLASS VESSEL ENCIRCLING YOUR SUDS YOU’RE MISSING THE SECRET OF SUPREME BREW-SAVORING. THE DIFFERENCE BETWEEN AVERAGE AND EXCEPTIONAL ISN’T FOUND IN THE LIQUID, BUT IN THE GLASS.

2013, Spiegelau Crystal Glass Company successfully launched a unique design tailored for IPA’s. They’ve continued the winning streak by teaming with Rogue Ales and Left Hand Brewery to create the ultimate vessel for enjoying stout beer, the Spiegelau Stout Beer Glass.

Chilled absorbed the behind-the-scenes engineering of the new glass with three gentlemen directly involved in the creative process. Rogue Ales President Bret Joyce helped Chilled explore the structural highlights while Left Hand Brewery President and Co-Founder Eric Wallace gave Chilled some insight on the journey to the new glass. Finally Chilled spoke with Spiegelau Vice-President Matt Rutkowski. Spiegelau Crystal Glass Company was founded in Bavaria, Germany in the early 1500s. They’ve pioneered the art of glass-making for nearly five hundred years. The Spiegelau Stout Beer Glass is a visionary upgrade sure to magnify the singular flavor of stout beers for fans around the world. Born from a passion for craftsmanship combined with centuries of history, it’s easy to understand why this new glass is a cut above any other. Here’s what its creators had to say. CHILLED: What aspects of the design shape of the Spiegelau Stout Beer Glass bring out the best in stout beers? BRET JOYCE: To begin with, the Stout Glass has a conical bottom that pushes any sediment that might be in an unfiltered beer. At the bottom of the glass is a laseretched nucleation that allows bubbles to form and release upward. When these bubbles burst at the rim, they release the aromas of the stout. Above the conical bottom is the wide, bowl-shaped body of the Stout Glass that holds the beer. It is 21.6 ounces, larger than a standard 16-ounce pour which allows for plenty of head-space for the beer. From the body to the rim, the glass slopes inward, containing all the aromas at the top, enhancing the drinking experience. More aroma, more flavor.

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Left To Right- Brett Joyce of Rogue Ales, Matt Rutkowski of Spiegelau, Eric Wallace of Left Hand Brewing Company. CHILLED: How is the new glass superior to a normal pint glass? JOYCE: A standard pint glass is the worst way to experience a beer. The thick glass is an insulate, which warms the beer faster than the thin blown Stout Glass. It has a straight edge which allows all the wonderful aromas to slip out into the room. CHILLED: What inspired your creative process when helping to create the Spiegelau Stout Glass? ERIC WALLACE: The initial glass seminar that we did prior to getting involved in the Spiegelau Stout Glass development was an eye opener to how much impact different glasses had on the same beer. CHILLED: Why is the new shape better than traditional beer mugs or glasses? WALLACE: It accentuates the aroma – a primary taste component – and puts the beer on the right place on your tongue.

RUTKOWSKI: We at Spiegelau, my entire team, are craft beer enthusiasts. I’m a fan first and foremost of Left Hand and Rogue. It’s like we make loudspeakers for craft beer. We’re kind of like the Marshall Amps, and these guys are like the Jeff Beck’s and Eric Clapton’s of the craft beer world. CHILLED: What part of the development was the most fun? RUTKOWSKI: The best part is when everyone’s in the same room for the first time. Everyone involved in the discussions takes it very seriously, we’re all very passionate about excellence. These are people who have all dedicated their lives to their craft. We are trying to dispel this myth or misunderstanding that things that look similar are the same even though they’re not. In the glass business, microns are like miles. They make a huge difference in the way things are presented. We want to convey that we’re putting you into this experience.

CHILLED: What was the original inspiration for creating the new Spiegelau Stout glass? MATT RUTKOWSKI: The inspiration was our desire to re-invent the interpretation of the style-specific beer glass. The traditional pint glass, which is still considered the standard, just does not do it justice. English pint glasses do not hold or remotely have the ability to showcase stouts. CHILLED: How did the relationship with Rogue Ales, Left Hand Brewery and Spiegelau Glass come about?

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By Shawn Evertsen Global Beer Network knows if a thing is worth doing, itâ&#x20AC;&#x2122;s worth doing right. The exclusive U.S. importer for more than 60 Belgian beer labels is just coming off a nationwide tour celebrating twenty years of success and also supporting cancer charity, Pints for Prostates. GBN president Steve Villani, a man who may very well have the coolest job on the planet, spent the year carrying out the big birthday plans, partaking in some International adventures and pouring beers crafted from centuries old experience.

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The Global Beer Network backstory is one of broad vision and bold execution. In 1994 founder Johnny Fincioen and his wife Claudine Van Massenhove took a vacation from their telecommunications business in Flanders, Belgium to visit Santa Barbara, California. They loved the landscape and relocated. Everything was ideal, except for the glaring lack of Belgian beer in America. They created Global Beer Network to fill the void.

Several years later, Steve Villani and investment partner Cliff Lusso bought the business. Villani had worked for some of the biggest brewers in the world before discovering the singular excellence of Belgian beer.

over, ‘The Weekend of the Beer.’ It’s the most amazing event. There’s a big parade from the Grand Plaza in Brussels, where they carry a big keg of beer, and then there’s a full mass where they actually bless the beer, and then the whole procession marches down through the city center back to the Grand Plaza.”

In researching GBN, Villani experienced a newfound respect for Belgian beer. “Global Beer Network’s oldest brewer started brewing beer in 1545, so by the fourteenth generation you get to be pretty good at it,” states Villani. “This is the art of living beer, or a product that is kept alive, because yeast is a living organism. Because the alcohol content’s a lot stronger, you can age a lot of these beers for many years. Belgian brewers perfected that art.”

Saving Lives with Every Brew

Villani is a strong supporter of issues concerning men’s health. In supporting Pints for Prostates, Villani set out to raise twenty thousand dollars to help save lives by selling pints of beer.

“Global Beer Network’s

Villani dug a little deeper into some of the GBN brand names and bought a bottle of Gulden Draak and a bottle of Piraat. “I took them home, opened the Piraat first, drank it and said, ‘That’s the best beer I’ve ever had in my life.’ Then I opened the Golden Draak, tried it and said, ‘That’s the best beer I’ve ever had in my life!’

oldest brewer started brewing beer in 1545, so by the fourteenth generation you get to be pretty good at it,”

Villani was hooked. He became immersed in Belgian culture, even becoming part of Belgian beer making by receiving the exciting honor of being knighted but without having to lay siege to any castles or risk being incinerated by dragons. “The Belgian Brewers Association takes recommendations for a knighthood of the Brewers of the Flagstaff,” explains Villani. “In 2011, I was recommended by a couple of my brewers

Give the Gift

GULDEN DRAAK BREWMASTER’S RESERVE A special brew created by Jef Versele, 7th generation brew master.

“When we decided to do the tour, we didn’t want to just celebrate us. Honestly it’s not worth it if we’re just celebrating ourselves,” says Villani. “Our goal was to raise one hundred dollars per pub, at one hundred pubs. Which was another ten thousand to match our ten, totaling twenty thousand dollars to support Pints for Prostates. We are proud to say we reached our goal raising more than $20,000 for Pints for Prostates and we supported local pubs and restaurants nationwide with our fundraising efforts and events.”

“Celebrations are key to Belgian life, and this has been a truly celebratory year for the Global Beer Network team, says Villani. “At GBN we like to lead by example and we are delighted that fans of Belgian beers, as well as our team, are so engaged. Their energy and passion make our lives fulfilling, especially when it comes to giving back.”

of Good Beer

PETRUS 1894

KASTEEL WINTER

The perfect celebration beer, brewed in honor of the 120th anniversary of De Brabandere Brewery.

A decadent Quad from Brewery Van Honsebrouck, distinctively different from standard Christmas ales.

WITTEKERKE WINTER WHITE From Brouwerij De Brabandere guaranteed to bring warmth to a white winter.

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FINELY-CRAFTED A LITTLE BIT OF LAS VEGAS LUXURY IN EVERY SIP.

PENNSYLVANIA PUMPKIN PIE Commonwealth, Las Vegas, creates luxurious cocktails with a style and presentation of classic desserts. Created by Dan Marohnic INGREDIENTS 1 oz. Templeton Rye Whiskey 1 oz. Amaretto 1 oz. Pumpkin Puree 1/2 oz. Fresh Orange Juice Dash of Egg Whites

PREPARATION Combine all ingredients in a mixing glass with ice, shake vigorously and strain over fresh ice. Garnish with pumpkin spice/flower.

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MELON APPEAL BLVD. Cocktail Company, Las Vegas, is classically cool, creating libations using a broad collection of top shelf and hard-to-find spirits. Created by mixologist Juyoung Kang INGREDIENTS 1 1/2 oz. Grey Goose Melon Vodka 3/4 oz. Aperol 3/4 oz. Apple Juice 1/2 oz. Fresh Lemon Juice 1/4 oz. Simple Syrup

PREPARATION Combine all ingredients (sans Prosecco) in a mixing glass with ice, shake vigorously and strain simultaneously with Prosecco. Garnish with cucumber wheel/cracked pepper. Photo by Anthony Mair

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PINA VERDE Created by mixologist Juyoung Kang INGREDIENTS 2 oz. Tanteo Jalapeno Tequila 1/2 oz. Green Chartreuse 1 oz. Fresh Lime Juice 1 oz. Giffard Orgeat Syrup 1/2 oz. Pineapple Juice 3-4 Fresh Basil Leaves

PREPARATION Combine all ingredients in a mixing glass with ice, shake vigorously, strain and garnish with basil leaf.

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RHUM BRULEE Rhumbar at the Mirage Hotel & Casino in Las Vegas is a highly stylized cocktail and cigar lounge. INGREDIENTS 2 oz. Rumchata 1 oz. Mount Gay XO Rum 1/2 oz. Cointreau 1 Dash Mole Bitters

PREPARATION Add all ingredients in a mixing glass with ice then shake and strain.

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SPOT LIGHT

HOT SPOT

LET THEM EAT

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By Ariana Fekett. Photos Courtesy STK Restaurant. STK is now sharing its good eats with a new location: Dupont Circle, Washington D.C. Having branched from their flagship location in Downtown NYC to Midtown NYC, Atlanta, Los Angeles, Las Vegas, and London, their newest installment comes with fresh and local additions to the menu and vibration. STK is known for its especially good steaks, which come in small bites, medium bites, and for the chowhungry meat lover, big bites, that all retain the simple juicy delight that is a good steak (with seasoning that compliments it just enough to make it shine). What STK has that other steakhouses don’t is an atmosphere that’s swanky from floor to ceiling, a drinks menu with creative and delicious flavor profiles, and a lounge-like atmosphere that’s sexy and unique. National Beverage Manager, Evan Puchalsky, displays talent and sophistication. His cocktails are sometimes surprising, generously strong, and not overpowering; they’re drinks that take you to a luxuriant place and make you happy to be where you are. A new creation made especially for the D.C. location is the District Darlin, made with apple pie moonshine, Aperol, lemon, thyme, and honey. Another top choice is a Ginger Mojito, which goes down dangerously easily. The cocktail, Not Your Daddy’s Manhattan, is an STK signature made of Bulleit bourbon, Zinfandel Port, and sweet and dry vermouth. And for spice, look to the Green Intensity for a mix of Absolut Elyx, fresh lime, jalapeño, and basil. D.C.’s location has a central bar and DJ booth that keep the energy up, and a sense of jolly indulgence fills the air. Plush booths and statuesque flower arrangements create an upscale setting in which to enjoy a multi-course meal. Though the menu varies slightly depending on location and season, there are steadfast items that remain favorites at each STK restaurant. Chef Anthony Fusco, of Downtown NYC STK, has created a menu that satisfies both seafood lovers and those craving the juicy cuts of red meat that they’re famous for. The first thing you’ll taste is bread with chive oil, which is fresh, decadent, and opens any meal on a positive note. The beef tartar with black truffle aioli and black pepper lavash, as well as the tuna tartar with avocado, soy honey emulsion, and taro chips are both highly recommended. The tuna is supple and perfectly meaty, deftly highlighting the flavor in a way that truly hits the spot. The octopus has a char that is perfect, and rests atop a wonderful bean salad. And if a burger is what you crave, go for the lil’ brgrs, comprised of Wagyu beef and special sauce on a sesame seed bun. They’re cholesterol heaven, with meat and cheese blending into a satiating bite - everything you’d expect from a prime steakhouse. If you have any room for dessert, STK’s now offers boozy “Drunkin Donuts,” created by Pastry Chef Abbie White. They’re glazed, jelly-filled, and infused with liqueur for an exciting bit of punch. From the beginning to the end, a meal at STK has savory and sweet surprises, pleasing textures, and welcome twists that elevate the steak house experience, making it sleeker, refreshing, and a feasting venue that the discerning meat eater has to taste for themselves.

BARRELED NEGRONI INGREDIENTS

1 1/2 oz. Jameson Black Barrel 1/2 oz. Carpano Antica 1 oz. Amaro 2 Dashes Orange Bitters PREPARATION

Add all ingredients in a mixing glass and stir. Strain into Martini glass. Garnish with an orange twist.

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LAST CALL

CHILLIN’ WITH

Alex Fernandez

CUBAN-BORN LEADING MAN, ALEX FERNANDEZ STARS IN LIFETIME’S HIT SERIES, “DEVIOUS MAIDS,” AS PABLO DIAZ, THE LOUDMOUTHED HUSBAND OF JUDY REYES’ CHARACTER. HE ALSO STARRED IN THE NEW SOFIA VERGARA PRODUCED ABC SHOW, “KILLER WOMEN.” Photo Courtesy Anderson Group.

On Killer Women

One of my favorite characters to play, he’s the commander of the Texas Rangers, an iconic Western character. I’m a Texan Latino, and it allowed me to express a lot of who I am through this character.

Food

I am constantly eating on the show. It’s a really funny ongoing storyline…I’m always eating something. Every time Molly Parker comes in, she’s trying to eat whatever I’m eating. If that show continued, I would have been 300 pounds in the second season.

On theatre

I’m involved in Pacific Resident Theatre in Los Angeles. We did a production of Shakespeare’s Henry V that I was in and directed. I started directing theatre a long time ago.

Down Time

Drink

I’m a beer lover. I like a lot of darker sort of beers. But really all kinds. I love to have a nice beer.

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I love reading. But I think the one thing that I don’t get enough time for and I’m very enthusiastic about is… I’m an amateur interior designer. I really love to sort of try to solve spaces. I’m never happier, honestly, than when I’m in the middle of an old thrift store and just digging through a pile of junk, finding a treasure.

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