Chilled Magazine - Volume 8 Issue 4 by Chilled Magazine

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A VODKA FOLLOWS. THE VODKA LEADS.

SAVOR STOLI® RESPONSIBLY. Stolichnaya® Premium Vodka and Flavored Premium Vodkas. 37.5%-40% Alc/Vol. (75-80 proof). Distilled from Grain. Stoli Group USA, LLC, New York, NY ©2015 Spirits International, B.V.

exclusive

WORLD Lustau is the best option, its numerous international awards, superior quality and exceptional selection of styles made it your top choice. Whether enjoyed in its natural state, as a refreshing spritzer with sodas or a masterfully created cocktail there is no questionâ&#x20AC;Ś Lustau is Sherry, all grown up!

@Bodegas_Lustau

@emilio_lustau

#LustauWineAffairs

In Spanish Pura Vida Means Pure Life

Pura Vida Silver

The smooth, warm taste of 100% pure blue agave is so delicate some purists prefer savoring it all on its own. Others, however, call Pura Vida Silver Tequila the perfect ingredient in any cocktail, and every mouth-watering margarita.

Pura Vida Reposado

“Reposado” or “Rested” tequila spends no less than six months in the highest quality American oak bourbon barrels for superb smoothness and superior taste. The rich, complex flavor can be enjoyed solo or in a perfect margarita.

www.PuraVida .mx

In English The Good Life Just Got Better

Pura Vida Añejo

Aged for one year in American oak bourbon barrels, “Añejo” tequila darkens and matures into a far smoother, richer, and more complex flavor. Traditionally savored on its own, Añejo tequila also adds a unique twist to tequila-based cocktails enjoyed today.

Pura Vida Extra Añejo

For the ultimate in sophistication and satisfaction, nothing compares to Extra Añejo. Three years in second generation Cognac barrels creates a unique flavor, exciting the palate in ways you’ve never imagined.

www.PuraVidaTequila .com

CONTENTS

VOLUME 8 - ISSUE 4

features

Pass the Jar

Winners Take on Tales of the Cocktail

A Revolutionary Way to Serve Beer

100

with Grey Goose Vodka

Veevâ&#x20AC;&#x2122;s Dynamic Duo

The Latest Style in Service

Dierks Bentley and Ole Smoky Tennessee Moonshine

Celebrating Summer

Shake The Vine Challenge

Willy Shine and Tina Ross

Masters of the Craft

Tableside Service

102

with Manny Hinojosa and Cazadores Tequila

Tuthilltown Distillery

End of Summer Classics

Hospitality and Mixology

Happy 10-Year Anniversary

Recipes

106

Uses in Cocktails and Food Pairings

Boldly Going Where No Whiskey Has Gone Before

American Q Orlando, Florida

Sherry Goes To New Heights

CHILLED MAGAZINE

New Styles of Whiskey

Hot Spot

CONTENTS

VOLUME 8 - ISSUE 4

departments

VOLUME 8 - ISSUE 4

PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel

Editor’s Note

EDITOR IN CHIEF Gina Farrell

10 A Message From Josh Curtis

Bottoms Up!

SENIOR EDITOR Lesley Jacobs Solmonson

12 Cool Products - Stuff you need to know about 14 Cool Bottles - Geometric Spirits 16 How to - Make Boozy Paletas

EXECUTIVE EDITOR Vicki Cruz

The Locals

MARKETING COORDINATORS Zachary Lee, Mihi Joshi

ADVERTISING COORDINATOR Kristen Reed

20 Bartender Submission - Sarah Boisjoli 22 Bartender Submission - Cervantes A. Magaña 24 Bar Fly - Ben Potts 26 Bar Owner Profile - The Nice Guy 28 Brand Owner Profile - Sean Conley, Mama’s Boy Tequila 30 Mixologist for Hire - Logan Ronkainen 32 Brand Owner Profile Jim and Ashley Walsh, Kimo Sabe 34 Education/Mixology Manager Profile David Alan, Patrón Tequila 36 Beverage Director Profile - Jeff Gliner, Bowlmor Lanes 38 Bar Owner Profile - Ross Simon, Bitter & Twisted 40 Master Blender Profile - Thomas Kuuttanen, Purity Vodka 42 Brand Owner Profile - Inaki Orozco, Riazul Tequila 46 Spirited Stars - Pandora Vanderpump, LVP Sangria

ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso

Advanced Mixology

50 Drink In History - The Lemon Drop 52 In The Know - Vodka In Vogue 54 Food Know How - The Strawberry Shrub 56 That’s the Spirit Around the Clock with Tales of the Cocktail 60 Tools of the Trade - Barbarian Bar Tool 62 Mixing Masters Van Gogh Vodka Mixology Challenge Winners 64 Buzz Worthy Bourbon, Burgers, Bubblers, Henry’s Swing Club 66 Get Mixing Mixing Made Easy, Perfect Drink Scale and App 68 The Next Mix - Tepache, Victor Tangos 70 Crafting Cocktails A Day in the Life of a Hobart Glasswasher 72 Mixing Season Zesty Fall Favorites, Deep Eddy Cranberry Vodka 74 Brand Spotlight Shake to Shimmer, Viniq Shimmery Liqueur

Mix It Up

18 Behind the RTD Sangria Bar 44 Celebrity Sippers - Margarita Lovers 48 Drink To That - The Beach Clean Project 76 Shaking and Stirring - Launches 108 Last Call - Chillin’ With Ta’Rhonda Jones

14 8

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EDITORIAL STAFF Nicole DiGiose, Christopher Osburn, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Judi Laing, Frankie Corrado, Michael Tulipan, Megan Eileen McDonough, Sara Kay, Francine Cohen, Cydnee Murray, Michael Nagy, Shawn Evertsen CONTRIBUTORS Josh Curtis, Logan Ronkainen, Nicole DiMattei, Jason Eisner, Ben Potts, Jamie Evans, Lance Mayhew, Lanee Lee, Richard Fri, travelsquire.com

PHOTOGRAPHY Cover Photo: Jim Wright Images: Shutterstock.com MARKETING Joy Sinacore SUBSCRIPTIONS Subscribe for our print edition at chilledmagazine.com. Tablet version is fully interactive and available for Apple and Android devices. Search CHILLED in the iTunes Store or Google Play, or visit chilledmagazine.com for more details. CHILLEDMAGAZINE.COM HOW TO REACH US INFO@CHILLEDMAGAZINE.COM ADVERTISING INQUIRIES FREE AGENT MEDIA 212-213-1155 CHILLED MEDIA, LLC. PRESIDENT Anthony Graziano LEGAL REPRESENTATION Ferro, Kuba, Mangano, Sklyar, P.C. CHILLED MAGAZINE Volume 8 - Issue 4 Copyright ©2015 Chilled Media, LLC. Chilled Magazine® and the Chilled Magazine® logo are registered trademarks owned by Chilled Media, LLC. All rights reserved. www.chilledmagazine.com NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

EDITOR’S NOTE

VOLUME 8 - ISSUE 4

Hospitality is the professional term for a memorable guest experience outside of the home. At its most basic, it might describe the bartender who always takes good care of you. From a hospitality standpoint though, making an impact requires a finite skill set. Like a good story it has a beginning, middle, and end. The structure may go like this: The Beginning: Strive to see a guest before he sees you and have a menu ready. Anticipating a regular guest’s drink order is a more advanced maneuver but can have a fantastic effect. Is the cocktail mixed the way he likes it? Are you focused on the right things so that priorities are in order and a second round is already a given? The Middle: Try to be intuitive and assess each guest’s needs without verbal acknowledgement. You’re simultaneously humble and confident in your expertise and are attentive without outshining the moment. Occasionally, the service industry requires an additional level of soul searching to deal with personalities you’re not appreciating. If persona non grata is now sitting at your bar, get past it and don’t lose sight of the main objective … service. People arrive at a bar with a multitude of problems and are often looking for an escape. What happens if you erase the individual subtext and elevate the experience so that worries are left behind? Let negative energy dissipate and dissolve. This takes practice but you can easily become a hero. The Ending: How do you know which drinks are still being nursed without asking? Clearing glassware can easily become an art form. And nobody orders dessert because they’re still hungry; it’s a way to share more of the experience with others. Offer after dinner digestivos like port, sherry, and amaros with espresso. In the end, it’s the hospitality of the bartender that is paramount to making an experience satisfying. A great experience is rarely forgotten and you’ll notice guests returning because of it. This issue of Chilled explores the exchange between bartender and guest, building a great story together which ends in an experience they’ll remember.

Josh Curtis

Josh Curtis is one of L.A.’s premiere bartenders, whose claim to fame is a stint at Rod Dyer’s Pane e Vino – the Zagat Guide’s “best patio in L.A.” That’s where he honed his customer service skills. He then moved on to Vida in Los Feliz making infusions for the infamous “Roadkill” cocktail. “We were directed to infuse bottles of liquor with various herbs,” says Curtis. “Then we’d mix it with a house made fresh berry puree creating a liquid amuse bouche under Chef Fred Eric’s close supervision. I was unaware at the time we were raising the bar.”

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Photo by Rod Dyer

GUEST EDITOR JOSH CURTIS

A RICHER POUR.

THE FRESHEST TASTE.

THE FIRST-OF-ITS-KIND DRAUGHT KEG BROUGHT TO YOU BY HEINEKEN

VISIT BREWLOCKSYSTEM.COM TO LEARN MORE Please visit: EnjoyHeinekenResponsibly.com

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT TIPPLEMAN’S

Joe and MariElena Raya, owners of popular cocktail bar, The Gin Joint, and the cocktail mixer line, Bittermilk, offer a product line specifically designed for the professional bartender. The series of “Not Quite Simple Syrups” will help bartenders easily introduce more complex flavor characteristics into cocktails. Six products are available including Burnt Sugar, Smoked Maple, and Ginger Honey. tipplemans.com

WINE BARREL BRACELET

This cool chunky bracelet is made from Lucite and 100% recycled French oak wine barrels used to age Napa Valley Cabernet Sauvignon. This bracelet is a unique way to bring the spirit of wine country everywhere you go. Also available in wine barrel cufflinks and earrings. oliveandpoppy.com

SHRUBS

Lush Wine and Spirits offers local Chicago brand Rare Tea Cellars Shrubs for bartenders wanting to up their innovative cocktail game. Shrubs provide that thirst-quenching, acidic tingle, giving a burst of flavor in every sip. Varieties include Southern Decadence, Champagne Shrubbery, and Umami Shrubbery (yuzu ginger sake syrup). lushwineandspirits.com - rarebotanicalbitters.com

Photo by Andrew Brodhead

SALOONBOX

Samantha Spector and her husband Joe were at home making cocktails when they came up with the idea to make it easy and affordable for mixing enthusiasts to create professional cocktails at home. SaloonBox provides everything you need to make a weekly cocktail for you and a friend, providing every ingredient for each recipe in your kit delivered right to your doorstep. saloonbox.com CHILLED MAGAZINE

BODLY

CITRUS. SUBTLY

SMOOTH. RETHINK GIN. WE DID.

BOTTOMS UP!

COOL BOTTLES

GEOMETRIC SPIRITS

ARTA TEQUILA

Designed by Eric Winslow of Liquid, Inc. the patented Arta Tequila triangular bottle design was inspired by the brand essence: refined rebellion. The shape emphasizes the unity between the owners, master distillers and ancestors from whom they find inspiration. The expressive sugar skull panel is visible on the front as well as through the back and when placed side by side with another Arta bottle creates one large skull.

OCEAN ORGANIC VODKA

Produced in Kula, Maui, Hawaii, Ocean Vodka is gluten free and made from organic sugar cane coupled with deep ocean mineral water sourced from 3,000 feet deep at the base of the tallest mountain in the world, Mauna Kea on the Big Island. The bottle, inspired by the ocean paradise of Hawaii, helps to raise awareness for the conservation of our oceans and is angled to mimic the Earthâ&#x20AC;&#x2122;s axis with a flat bottom to emphasize the spherical shape.

VIRUS VODKA

With its cone-shaped body and cylindrical neck, this bottle is modeled after the Erlenmeyer flask, winning it a SIP award 2015 Best of Class Platinum Packaging and a Gold Medal for Branding at the MarCom Awards. Some believe that a mutated virus brought us vampires, werewolves and zombies and that one day a virus will bring about the Apocalypse, which has inspired the brand to remind consumers to evolve, get infected and spread the virus.

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BOTTOMS UP

HOW TO

HOW TO MAKE BOOZY PALETAS With Jason Eisner, Gracias Madre, Los Angeles Photos courtesy of Gracias Madre

AT GRACIAS MADRE, A CHIC VEGAN SPOT ON A QUIET STRETCH OF MELROSE AVENUE IN WEST HOLLYWOOD, BEVERAGE DIRECTOR JASON EISNER FOCUSES SOLELY ON TEQUILA TO CREATE INSPIRED CONCOCTIONS THAT OFTEN DECONSTRUCT COCKTAILS. HIS POPSICLES, PALETAS IN LATIN AMERICAN COUNTRIES, ARE ESPECIALLY SOUGHT AFTER FOR SEEKERS OF AN EXTENDED SUMMER. HERE, HE SHARES HIS TIPS FOR MAKING THEM.

Step 1

Step 2

Choose Your Flavors Seasonal fruits and vegetables are always a good choice. The sweetest paletas are made from using fruit that is over-ripe, and you don’t have to use as much sugar. “I only use fresh pressed fruit, never out of season,” says Eisner. “The beauty of making a paleta is you can go to the farmer’s market and buy the ugliest fruit and it will taste the best.”

Choose Your Base Spirit Pick a spirit that pairs well with your specific fruit or vegetable. Use similar flavor combinations that work well in cocktails and don’t be afraid to experiment. Paleta flavors are infinite. Think mangos and tequila or spiced rum with ginger beer. Ingredients like horchata, coconut milk or creamy liqueur will make your paletas rich, while gin, sangria or citrus flavors will mix up a refreshing treat.

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Step 3

Pick Your Mold Standard popsicle molds, ice trays, plastic cups, wooden sticks, sprigs of herbs, almost anything can be used for a mold and a stick. Whatever you decide to use for a mold, “load your juice base into a squeeze bottle for ease of use,” says Eisner. “It keeps things from getting messy and allows for quick filling popsicle molds.”

JASON EISNER, BEVERAGE DIRECTOR, GRACIAS MADRE, LOS ANGELES Eisner brings passion and creativity to the bar program at Gracias Madre through the development of a menu that spotlights smallbatch mezcals and tequilas, and showcases organic wines and spirits. Like the restaurant, which places an emphasis on seasonality and freshly sourced ingredients, Eisner’s cocktails are prepared with local produce and housemade syrups, shrubs, tinctures, and bitters, a testament to his philosophy to never cut corners.

TIP

To unmold, place paletas in a container the same height as the mold filled with warm water until the paleta loosens and then place the paletas in a zip lock bag and back in the freezer for at least another hour.

TIP

For paletas with an extra kick add seasoning to the top of the frozen pop, like chili powder mixed with sea salt or some Sugar in the Raw.

GO PRO Blend all ingredients in a Vitamix or other strong blender. “If you are playing with different ingredients,” explains Eisner, “they have different viscosities. A Vitamix will ensure continuity to the popsicle.”

STRAWBERRY PALETAS

Courtesy of Jason Eisner, Beverage Director at Gracias Madre in West Hollywood

DONAJI MEZCAL PALETAS INGREDIENTS

1 oz. Jalisco Highland Tequila 1 lb. Strawberries (fully hulled) ¾ cup Simple Syrup 1 oz. Fresh Squeezed Lemon Juice 1 ½ oz. Angostura Bitters

½ cup Mezcal Espadin ¾ cup Vegan Organic Sugar ¾ cup Water 1 ¼ cup Blood Orange Juice (Tangerine, or Clementine can also be used) 2 tbsp. Lime Juice Red Pepper Flakes, Sea Salt

PREPARATION

DIRECTIONS:

INGREDIENTS

Add strawberries, simple syrup, and lemon juice to a Vitamix. Puree. Add the bitters. Pour into molds and freeze. For serving, shake 1 oz. Jalisco Highland Tequila and strain into a double rocks glass. Add shaved ice. Insert Popsicle.

Heat all ingredients (except mezcal) in a medium pot to dissolve sugar. Bring to room temperature. Add mezcal. Whisk to mix well. Add all ingredients to a paleta, or ice pop molds. Freeze. Mix together red pepper flakes with sea salt. Serve in small bowl alongside the paleta, dipping the paleta in the mixture to taste. CHILLEDMAGAZINE.COM

MIX IT UP

BEHIND THE BAR

BEHIND THE

R T D SANGRIA BAR

LOLAILO SANGRIA

The ready-to-drink sangria named as an Impact Hot Brand for three years in a row, Lolailo is authentic Spanish sangria, available in red and white, which can be enjoyed simply by twisting the cap.

MIJA SANGRIA

Fresh and natural bottled sangria made with premium dry red wine and 100% real fruit juice without artificial additives or preservatives and packed with antioxidants from the juice of popular super fruits including pomegranate, acaí and blood orange.

BESO DEL SOL

Meaning ‘Kissed By The Sun,’ Beso Del Sol is imported from Spain, and is 100% natural red wine sangria blended with citrus and fruit juices. It is also the first premium blend to be offered on the bag-in-box market.

RED CAT AND WHITE CAT SANGRIA

Hazlitt 1852 Vineyards extends its Red Cat family of brands, adding sangria to its portfolio. The sangria “offers the fun and flair of the original Red Cat and White Cat, blended with premium natural fruit flavors and spices,” says Brad Phillips, Director of Marketing.

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BRIGHTEN UP ANY COCKTAIL! FLIP IT!

GIVE ANY ORDINA RY C O C KTA IL A BUR S T OF SPARKLE! WITH A FLIPPED KORBEL 187ML CLIPPED TO THE RIM AND READY TO ENJOY!

FLOAT IT!

TOP OFF ANY OF YOUR FAVORITE COCKTAILS WITH KORBEL CALIFORNIA CHAMPAGNE FOR A BETTER AND EVEN BRIGHTER EXPERIENCE!

CELEBRATE RESPONSIBLY.

©2015 F. Korbel & Bros., Guerneville, Sonoma County, CA. Producers of ﬁne California méthode champenoise champagnes for 133 years. KORBEL is a registered trademark. All rights reserved. K O R B E L .C O M | R E S P O N S I B I L I T Y . O R G

THE LOCALS

BARTENDER SUBMISSION

Photos by Sarah Boisjoli

Sarah Boisjoli

Joe’s Bar NYC Upper West Side, New York Sarah Boisjoli has been slinging drinks since the age of fourteen, working her way up from mixing milkshakes and egg creams at a fifties diner to running a high volume bar at the age of eighteen to later becoming a cocktail spokesperson working with Esquire, Martha Stewart Radio, Cosmopolitan and In Style. These days you can find Sarah behind the stick on the Upper West Side at Joe’s Bar, a retro neighborhood burger bar with a rigorous cocktail program and an extensive craft beer selection. As a noted NYC mixologist, Sarah likes to craft inventive cocktails using the most up-to-date ingredients tastefully. Lately, the ingredients she finds herself using most often are house-made syrups. “I’ve been juicing and making syrups from the juice,” says Sarah. “You can juice almost anything and add an equal part of sugar to make a syrup that still has the great acidic qualities of fruits but is also sweet making a really nicely balanced ingredient.”

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FLASH GORDON’S BREAKFAST INGREDIENTS

1 ½ oz. Cazadores Blanco Tequila 1 ½ oz. Dolin Blanc ½ oz. Cucumber Juice ¼ oz. Lime Juice ½ oz. Honey Syrup * ¼ oz. Thai Chili Vinegar ** 4 Mint Leaves PREPARATION

* Use a 1:1 ratio of honey to water. ** Rice wine vinegar infused with dried Thai Chili for 72 hours. Combine all ingredients and shake. Strain over fresh ice and garnish with mint leaves.

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

1• 00• er memb

Photos by Arlene Photography

Cervantes A. Magaña Double Standard Kitchenetta and Craft Bar San Diego, CA

As lead bartender at downtown’s Double Standard, Magaña mixes up an eclectic array of cocktails using ingredients from Aperol to mezcal, vermouth to Zucca, which he refers to as his A though Z’s. With over a decade on the cocktail scene, he prides himself on learning the basics and getting craft cocktails right with constant practice. To the novice bartender, he stresses, “Learn the classics before you go trying to light things on fire, smoke ice and create goofy gimmicks.” Magaña has an impressive award collection that not only honors his original cocktail creations but also led him to open his own cocktail company. His consulting group, Medicine Show Apothecary focuses on the evolution of the cocktail, using the word “craft” as his baseline. To him, creating all ingredients used in a well-planned cocktail is the essence of the craft cocktail movement and a mindset shared by forward-thinking bartenders. His goal is to get other bartenders to jump on the craft cocktail bandwagon. “I plan to take over the world of cocktails one shake and stir at a time,” says Magaña.

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THE O’L HARBOR INGREDIENTS

1 oz. Old Harbor Navy Strength Rum 1 oz. Old Harbor Gin 1 ½ oz. Lime Juice ½ oz. Luxardo Maraschino Liqueur 1 oz. Coco Lopez Peychauds Bitters Mint Garnish Absinthe Rinse PREPARATIONS

Rinse glass with absinthe and place all ingredients, except bitters and garnish, in cocktail tin and shake. Strain over pebbled ice or cracked ice, garnish.

Steeped with the spirit of the land, from bright citrus fruit to smoky wo o d . A g av e a r o m a s a n d the earth’s purest spice.

THE SPIRIT OF THE HIGHL A NDS EL ESPÌR ITU DE LOS A LTOS

M A D E W I T H C H A R A C T E R, S T R E N G T H AND 100% AGAVE LOS CAZADORES TOMAN CON RESPONSABILIDAD. DRINK RESPONSIBLY. ©2015. CAZADORES, ITS TRADE DRESS AND THE DEER LOGO ARE TRADEMARKS. IMPORTED BY TEQUILA CAZADORES U.S.A., SEAL BEACH, CA. TEQUILA – 40% ALC. BY VOL.

THE LOCALS

BAR FLY

Ben Potts is the Bar Manager at Beaker & Gray, Miami.

Hey you...

Happy Bartende r?

By Ben Potts | Photos by Jean-Sebastien Michel

ou hate your job. You hate the regulars who come in night after night, drinking, laughing, crying, making out, not tipping, and sometimes acting up. You holler at them, post insulting things on the internet and even feel you despise them. Why did you ever say “I love bartending because I enjoy being around people?” That doesn’t seem true anymore, right? And maybe now you’re wondering just when you became the “angry bartender.” How do you turn it around? Through some analysis of internal and external factors, you can find the source of your suffering, fix it, and become the “happy bartender” again. I’m not fully convinced that dark, loud nightclubs are the ideal setting for every bartender. On the flip side, stuffy cocktail bars are not suited for everyone either. If you’re yelling at your customers because they can’t hear you over “Truffle Butter” or you’re rolling your eyes because you don’t feel like explaining where you sourced the barks and roots in your “hand-crafted” tinctures, just remember that you brought that upon yourself when you decided to work there. Be honest with yourself; you may be better suited for a different venue and your guests shouldn’t have to suffer because of it. Are you dreading your shift because you know you have to work with Amanda who’s lazy and sloppy? Do you hate the fact that your GM won’t fix the ice

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well that’s rusted through? If you’re not looking forward to work because of your team, then you need to have a conversation with your employers. If it seems nothing is going to change no matter how many conversations you have, then you need to find a new team. Intrinsic factors are just as important as extrinsic ones. If you catch yourself being hostile for no apparent reason, it might be because you’re not exercising, ever, or you’re choosing late-night benders after your shift instead of sleep. Getting enough sleep, eating right, and exercising (even jogging a mile or two a couple of days a week), will make a huge impact on how you feel about yourself and how you treat others. Unhealthy, negative people are seldom hospitable. If you’re still unhappy after making some changes, then maybe bartending isn’t for you. Consider another position within the hospitality industry or change industries altogether. You might discover that you miss bartending and gain a new perspective. People usually mistreat others because they’re upset with themselves, whether it’s their environment, the people around them, or how they treat their bodies. You may find that the sooner you turn things around and create a positive environment for yourself, the sooner you will once again love your job and the people you call guests.

THE LOCALS

BAR OWNER PROFILE

FORTUNE FAVORS THE

NICE GUY By Cydnee Murray

Photos by Chelsea Lauren

Brass knuckles, concrete shoes and decapitated horse heads. The team behind Los Angeles based h.wood Group has the prerogative to fuhgettaboutit when it comes to the mafia’s bad rap. Business partners John Terzian, Brian Toll, Markus Molinari and Adam Koral have modeled their latest endeavor, The NICE GUY lounge after decadent old school era Mafia bars and want their guests to feel like part of the family. For these guys, the word “mafia” is associated with loyalty, friendship and the kind of spicy meatballs only grandma knows how to make. At their hospitality hot spot, this comfort driven concept has quickly translated The NICE GUY into an offer LA tastemakers can’t refuse. A fine dining first for the nightlife mavens who achieved prior success with bottle service driven clubs Bootsy Bellows and Hooray Henry’s, The NICE GUY is “in my mind, by far the crown jewel that will set us apart going forward,” says Adam Koral. Koral, who has a background in both finance and culinary arts, oversees the food and beverage program at the quaint 80 person capacity West Hollywood lounge. Open since last August, NICE GUY “is our first step into the complete package of hospitality. We’re giving people a home away from home, a room to feel like they’re at grandma’s house with their friends,” says Koral. Those h.wood boys must have some insanely ingenious grandmas. The cocktail menu holds more that a few patron and matron approved tipples that require several days of intensive preparation.

From left to right: The h.wood Group’s Brian Toll, John Terzian, Adam Koral, Markus Molinari

Koral worked under Chef Josiah Citrin prior to joining longtime buddies John and Brian. Of Citrin, Koral says, “he pretty much forced me to go to Santa Monica’s farmers market every Wednesday. Touching and tasting all the ingredients and fresh produce we have here in LA.” That education, in addition to a fortuitous encounter with Copa D’ Oro head barman Vincenzo Marianella, convinced Koral that a whole world of fresh possibilities existed outside of vodka sodas and Red Bull. “I was sitting with Vincenzo at his bar and he said, ‘you’ve been hanging out with me for a couple of weeks now, why don’t you hop behind the bar?’” recalls Koral of the first cocktail he ever made. “I happened to notice that the strawberries looked good that day, so I asked (Vincenzo) a couple of questions, put together a few ingredients, shook it up and strained it.” The result of Koral’s inaugural stick swearing in, the JoJo, contains Ultimat Vodka, St. Germain, lemon, strawberries and prosecco. It is h.wood’s signature cocktail and can be ordered year round at NICE GUY. Talk about nailing it right out of the gate.

MELONE

CHILLED MAGAZINE

INGREDIENTS

PREPARATION

2 oz. Melon Infused Gin * ¾ oz. Lemon Juice ¾ oz. Simple Syrup Basil and Chile Powder Aperol Float Melon

Shake ingredients and serve up with Aperol float and melon ball skewer for garnish. * Compress fresh cantaloupe with basil, orange zest and simple syrup in vacuum shield. Then infuse with Nolet’s Gin overnight.

C’MON

HAVE SOME MOONSHINE. IT’S BOURBON’S HOTTER, WILDER, YOUNGER SISTER.

THE LOCALS

BRAND OWNER PROFILE

B A D-A S S B OY

N E X T D OOR

Mama’s Boy Tequila By Christopher Osburn Photos Courtesy of Mama’s Boy Infusions

n his over two decades in the spirits industry, Sean Conley has been fortunate to work with many of the leading tastemaker restaurants and bars in Los Angeles. “From washing dishes at the age of 14 to slinging drinks at 21, I have always been interested in supplying the consumer with uncompromising quality, not just the typical cover-up with too much quantity,” says Conley, founder of Mama’s Boy Tequila. “Once it becomes about quantity, it then gets messy and distracting from the true flavors and I am not a fan of an end result like that.” Conley’s passion is consulting for drink programs. “For half of my career I have enjoyed the feedback from my successful cocktail creations.” He began to think about the big picture. “I recognized after seeing my proprietary tequila infusion of pineapple, mango and chili starting to really snowball with my friends and family that this was going to be the next chapter in my life; to create something that the whole world can enjoy and stop just selling my passion from the trunk of my car and start a legit business.” Close friend and co-creator of Mama’s Boy Infusions, Jason Moore, and Conley were discussing the bad boy image of tequila. But, with the infused sweet flavors of their fruit, followed by their signature chili kick, they didn’t consider their brand to be worthy of a ‘bad boy’ moniker. Their tequila felt more like a combination of a bad-ass and the boy-next

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door. They realized that the perfect name for their tequila was Mama’s Boy. Not only because Conley is actually a mama’s boy, but because he feels his tequila, “symbolizes a large percentage of everyday mama’s boys; a kick ass persona on the outside, but really a sweet and inviting personality once you get to know them,” says Conley. “I am clearly a mama's boy.” Conley says he founded Mama’s Boy, in part, for his mom and this has made her extremely proud of her son. “My mother is everything to me,” he says. “She has had more downs than ups in life and it's my obligation to change that.” His mother suffers from severe arthritis and Conley has spent a lot of time raising money and awareness for the Arthritis Foundation. “I ride my bicycle over 525 miles every year from San Francisco to Santa Monica in the California Coast Classic, an event that I hold very close to myself and my brand.” He even created a Mama’s Boy Cycling team that rides every year with him. The process to create Mama’s Boy Infusions begins with tequila made in Jalisco, Mexico. Then they infuse the spirit with the highest quality fruit and locally grown chili peppers as well as fresh water from the pristine Cascade Mountains. “This is where the magic happens, using possibly the best water in the world, selecting high quality pineapple mango blend, in addition to locally grown chilis makes Mama’s Boy Infusions an extraordinary craft experience and extremely different from the competitors. We will always use our signature chili blend in each.” Currently, the original Pineapple Mango Chili is available and Mama’s Boy will be introducing a number of other exotic flavors.

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MIXOLOGIST FOR HIRE

BOTTLE BEHIND THE BAR

:Mezcal

By Logan Ronkainen — Head Bartender at Trattoria Il Mulino, New York City | Photo by Maria Kepinski

Hopefully I’m not wrong to assume that you all know how to use up a bottle of vodka and I’m sure you can think of a few things to do with tequila, too. But what do you do with that nice bottle of mezcal that your best buddy just brought back as a gift from his trip to Mexico? Mezcal is tequila’s Uncle Bob. Bob smoked way too many cigars driving down the back roads of his rural farm town listening to Tom Waits. He’s a little bit funky and reeks of smoke but refreshed with cool country air. In a nutshell, mezcal roasts its agave rather than steaming it like tequila. The roasting process imparts intense aromatics. My favorite is with a Traditionally juice at the

way to sip mezcal chaser of sangrita. sangrita is leftover bottom of the fruit

SANGRITA Created by Shannon Ponche of Leyenda and Clover Club INGREDIENTS

PREPARATION

6 oz. The Perfect Purée of Napa Valley Papaya Purée 6 oz. Carrot Juice 1 oz. Fresh Lime Juice 1 oz. Orange Juice ½ tsp Ground Guajillo ½ tsp Salt ¼ tsp Ground Chipotle

Mix all ingredients together and chill. Serve 2 oz. alongside mezcal and sip alternately.

MEZCAL MULE Created by Kayla Mata of Ilegal Mezcal INGREDIENTS 2 oz. Ilegal Mezcal Joven ½ oz. Lime Juice ¼ oz. Honey (optional) Top with Fever Tree Ginger Beer

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PREPARATION Shake all ingredients except for the ginger beer. Strain into a copper cup with fresh ice. Top with ginger beer. Garnish with a lime wheel.

salsa bowl, typically served at breakfast. Today it can be made with various citrus juices, agave or sugar, chili powder, hot sauce and sometimes tomato juice. Simply alternate sips between the sangrita and the mezcal. Want to get an extra kick of savory smoke in your ceviche? That’s right. reach for that bottle of mezcal. A few dashes goes a long way in dressings and marinades. Is mezcal on its own too intense for you? That’s okay! You can actually cut it with vodka or tequila to take out the “bite” in cocktails. Try it in your favorite Mule or Margarita. Or if you really wanna kill the bottle quick just do what I do. Add shot rules to your favorite card game! I recommend strip poker as a wonderful pairing.

. s e t s a t t a . t e r o g h s o Tw e amazing On

Visit RumChata.com for recipes

PLEASE ENJOY RESPONSIBLY.

RumChata. Caribbean Rum with Real Dairy Cream, Natural and Artiﬁcial Flavors. 13.75% alcohol by volume. Bottled by Agave Loco Brands, Pewaukee, WI. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC. JACK DANIEL’S and TENNESSEE HONEY are registered trademarks of © 2015 Jack Daniel’s Properties, Inc. All rights reserved. Used with permission.

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BRAND OWNER PROFILE

By Sara Kay Photos By Martin Linss Photography Mezcal is an extremely unique liquid, especially in the current days of craft mixology. Lending a delicate smoky flavor, mezcal opens up bartenders to a variety of flavor combinations. However, with any good spirit brand, sometimes it’s the story behind it that adds the real flavor, and if you’re lucky, you can taste it in the glass. When Jim Walsh and his daughter Ashley Walsh launched Kimo Sabe, which translates to trusted friend, they saw it is an opportunity to seize the day. “It’s a bit like our family crest as we believe that you must seize life,” says Ashley. “We have a lot of fun, which we instill at every level of our company, and hopefully it comes out in the taste when people drink Kimo Sabe. Humor is something everyone can share, creating a wonderful group of trusted friends, and this is a goal for us at Kimo Sabe.” The idea of choosing a company with Mexican roots isn’t foreign to the Walsh family. Currently, Jim Walsh is the owner of Hawaiian Vintage Chocolate and Intentional Chocolate, and while Ashley was filming a mini documentary in Mexico on the chocolate company’s social entrepreneurialism in the Yucatan, she fell in love with Mexico. “Naturally, as the idea of developing an innovative mezcal company sprung up into our family conversation I knew I wanted to be a part of its creation from the beginning.” When Jim was asked to help a friend reclaim desert land in the North of Mexico, he realized the land was perfect for growing agave, and the road to Kimo Sabe began. As Ashley describes it, the company is many of her personal loves converging together: family, spirit, travel, and of course a great cocktail.

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Jeremy Leblanc, lead brand ambassador and mixologist for Kimo Sabe, has been working tirelessly with the brand to extract every possible cocktail recipe to show off all of its unique and interesting flavor qualities. As a native of San Diego, a heavily tequila-based city, it wasn’t his first time being introduced to the striking Mexican liquid. “Kimo Sabe Mezcal has balanced levels of smokiness and a fruity aroma solely its own. It’s a trend changer, creating something special with their juice. That’s what’s going to be of interest to the consumer. It adds a level of complexity that tequila does not.” As Kimo Sabe continues to find its way onto bar shelves around the country, the message behind it sticks close; a trusted friend is someone to keep around. Whether you convey that message through charity, acts of loving kindness or sharing a drink, Kimo Sabe is a liquid that has allowed the Walsh family to connect with all of their trusted friends, one drink at a time.

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EDUCATION AND MIXOLOGY MANAGER

Mixecutive

David Alan PATRÃ&#x201C;N TEQUILA

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By Mike Gerrard Photos courtesy of Patrón Tequila You never know where a blog will take you. In the case of David Alan, it took him from blogging as the Tipsy Texan to becoming the Trade Education and Mixology Manager for Patrón Tequila. “I’ve worked in the food and beverage business for as long as I can remember,” Alan says. “I got turned on to craftcocktailing when it had taken David Alan root on the east coast but was new to Austin. My partner and I started the Tipsy Texan blog to detail our learning adventures as we worked our way through the classics.” “We started doing artisanal drinks at charity events and pop-ups, which eventually evolved so that our cocktailing hobby became a full-fledged events company. Through that work I met the folks at Patrón Spirits and really liked what they were doing, not just in their events, but with their trade advocacy efforts as well. This summer I made the move of jumping on board full-time with Patrón.” In the modern world of craft cocktails, artisanal drinks, changing trends, and pop-up bars, it’s easy to forget that this is all based on a spirit that’s still made in the traditional way, and despite those centuries of tradition is still not fully appreciated. Enter David Alan, in his educational role.

Introducing the collector’s gift tin, designed by contemporary Mexican artist Verónica Villarreal Sada. The Aztecinspired keepsake tin houses a 750ml bottle of top-quality Patrón Silver Tequila. “Though Patrón is enjoyed across the world, every drop of our tequila is produced in the town of Atotonilco el Alto in the picturesque Jalisco Highlands in Mexico,” said Ed Brown, President and CEO at Patrón Spirits International. “We’re very proud of our Mexican heritage, and the history and culture that for generations has inspired the production of tequila, showcased through this beautiful collector’s edition Patrón Mexican Heritage Tin.” The special edition Patrón Mexican Heritage Tin will be available for purchase starting in Fall 2015 at fine wine and spirits retailers in select markets in the U.S. and Mexico, and globally in duty free stores.

“We produce tequila using equipment and methods - clay brick ovens, tahonas, roller mills, copper pot stills - that respect the time honored traditions of tequila production in Mexico,” he says. “We have a brand that is sold throughout the United States and in much of the world, but have not lost track of where we came from and our process honors that tradition.” While being well-aware that tequila has come a long way from being a cheap shot covered in lime and salt, Alan knows there’s still much more work to be done in getting the tequila message across more widely. “Tequila,” he says, “especially the perception of tequila, has been going through an elevation process for the last couple of decades. As topshelf, 100% agave tequilas such as Patrón have become available, tequila’s image has improved, and rightfully so. In the days when all you could find was lower quality “mixto” products, which utilize sugars from sources other than the agave, and use caramel coloring to mimic the effects of barrel-aging, the salt-and-lime ritual made sense because the products were not worth savoring.” “Nowadays people are starting to recognize that it takes the better part of a decade to make a bottle of good tequila. This is something that’s worth celebrating instead of just throwing the drink down the hatch.” But as well as honoring the past, Patrón, like any other brand, has to look to the future too, balancing trends with traditions. “We have a few exciting things on the horizon,” Alan says. “Patrón has always been at the forefront of innovation with barrel-aging, and experimenting with the effects of wood on tequila, so expect to see more cool things along the lines of the Patrón Extra Añejo 7 Añejos limited release we did earlier this year. Our Master Distiller Francisco Alcarez’s gears are always turning so there’s no telling what he and the distillery team might come up with next.”

Patrón Tequila celebrates its Mexican heritage with limited edition collector’s tin.

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BEVERAGE DIRECTOR PROFILE

Craft Cocktails Served in

Unusual Places Jeff Gliner for Bowlmor Lanes Photos by Lou Manna Jeff Gliner loves it when entertainment seekers and foodies come into one of the Bowlmor Lanes bowling alleys, the chain for which he’s the National Beverage Director. “They are floored by their experience. We are the premier location for celebrities and athletes to come hang out,” he says. “They rack up huge bills and then draw credit cards out of a hat to see who pays.” But what’s this? Bowling alleys with Beverage Directors? Well, anyone who’s been to a Bowlmor will know they’re no ordinary bowling alley. Bowlmor lanes is now across the country; from California to Texas and Georgia to New Jersey, including a Bowlmor in the heart of Times Square. Bowlmor Lanes offer bocce, laser tag, arcade games and even mini golf. Oh, and glow-in-the-dark lanes, as well as DJs and craft cocktail menus, which is where Jeff Gliner comes in. “The wave of complex and overpriced cocktails at night clubs and bars is very frustrating,” Gliner says. “The drinks have obscure ingredients and are rarely made properly. I aim to make cocktails that use premium spirits and taste great. If you can’t understand what I’m serving you for $15 then I have done you a disservice.” “I try to use quality ingredients and put a refreshing spin on the classics. We’ve got a premium Peach Cosmo, a citrus and raspberry infused Jack and Coke, a Tom Collins with elderflower liquor, and an Old Fashioned meets Manhattan, Madhatten. The goal is to have something on the cocktail list everyone can identify with and want to try.” Asked what his own favorite cocktail is, Gliner has an instant and simple response: “Stoli and Tonic. My Russian parents started me young.”

Dunk Tank

INGREDIENTS

PREPARATION

1 ½ oz. Sailor Jerry Rum ½ oz. Myer’s Rum 1 oz. Disaronno Amaretto 1 oz. Grenadine 6 oz. Fresh Pineapple Juice

Fill Maxium Mug with ice. Add ingredients, roll into shaker tin and then into mug, top with ice and float Myer’s Rum on top.

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BAR OWNER PROFILE

Bitter & Twisted By Mike Gerrard. Photos Courtesy of Bitter & Twisted.

“I’m a bartender, not a mixologist,” Ross Simon insists. “To me, being a bartender means offering hospitality and conversation to people, not just an ability to make fancy cocktails. And I regard the people who come into the bar as guests, not customers.” Simon can certainly make the fancy drinks, too, at the Speakeasystyle cocktail parlor he owns and runs in downtown Phoenix, the wonderfully-named Bitter and Twisted. The Speakeasy feel is highly appropriate as Simon’s street-level bar is housed in what used to be the Arizona Prohibition Office. It was the first 10-story building in Arizona, and Simon has incorporated some of the original marble into the bar, which he designed himself. “The brick is 100-year-old Chicago brick,” Simon explains, “and the paintings are by local artists who were plied with booze. I also designed my own bar, which is unusual. Not many bartenders get to design their own bar. They’re usually designed by designers who have never worked behind a bar.” One of the simple features that Simon incorporated was a freezer behind each bar station. “That means each bartender has easy access to all our frozen glassware, and the different ice types. I also made sure the bar was a comfortable size so that we can serve guests without leaning over too far, which can cause back pain.” The bar also has custom-designed under-bar fruit caddies, making cut fruit easy to access and also keeping it at a stable temperature. Also custom-built

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were soft fruit ice trays on the back bar, filled with crushed ice to maximize freshness. Each station also has its own hot water supply, but the other side of the bar isn’t overlooked either. Power sockets and bag hooks were built-in for the convenience of guests. The bar design isn’t the only unusual thing about Bitter and Twisted, though, as you discover as soon as you hear Ross Simon speak. He’s Scottish. So how did he get from Scotland to Phoenix? “It’s a long swim, and a long story! I went to college in Glasgow but then went to London and began working in bars.” One of those bars was the famous LAB Bar (London Academy of Bartenders), where Simon moved through the ranks to become Head Bartender. “From London, all my friends went to Vegas and New York,” he says. “I love Vegas but I think if I lived there I’d hate it. Phoenix was on my radar but back then there were very few decent cocktail bars here.” Back then was about ten years ago, but Phoenix has since risen from the ashes and the cocktail and bar scene is now as exciting as any in the country. Ross Simon has played his part in that, as he was one of the co-founders of Arizona Cocktail Week, which will celebrate its 5th birthday in February 2016. He also helped form the Phoenix chapter of the U.S. Bartenders Guild, and has won various awards including Best Cocktail Bar, Best Cocktail Menu, and for himself, Master Mixologist 2015 - though he still prefers to be called a bartender.

www.bitterandtwistedaz.com

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MASTER BLENDER PROFILE

WORTH EVERY MINUTE T HOM A S K UU T TA NEN MASTER BLENDER FOR PURITY VODKA By Michael Tulipan. Photos by Gunnar Nydren.

aster Blender Thomas Kuuttanen admits he was not much of a vodka fan before launching Purity Vodka, much preferring gin or whiskey to a product he considered “too mainstream.” With a keen interest in food and spirits, Kuuttanen spent the summers of his youth visiting distilleries and wineries throughout Europe. By the age of 25, he had already produced his own aquavit, gin and whiskey when he gave himself the challenge of making a vodka that he actually liked. Delving into the seven hundred year history of Swedish vodka making, he says, “I suddenly realized that it was not vodka itself that did not excite me, it was what vodka had turned into since the industrial revolution when column distillations were invented.” The resulting vodka is often designed to be odorless, colorless and tasteless, none of which appeal to him. Recalling the passion of the producers he had met on his trips years before, he went back to basics in creating Purity. “For the first 600 years Swedish vodka was produced in pot stills creating a full-bodied spirit rich in character and complexity,” he says. That was the lightning he wanted to catch in a bottle.

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Ten years of testing followed, with the goal Kuuttanen says of “creating an oldschool vodka.” A proprietary still made of copper and gold was constructed in a building on the estate of Ellinge Castle in southern Sweden. There, by his count, the distillation process went through a mind boggling 65,536 alterations before he was satisfied. The result became one of the category’s most distinctive vodkas, a fullbodied, unfiltered blend of organic winter wheat and barley. After 34 distillations, 90% of the spirit is lost, leaving the highest quality 10%, or the heart of the heart, for the final blend.

Awards named Purity the overall “Spirits Master,” a distinction no other vodka had ever received. Kuuttanen describes Purity as “complex, full-bodied and loaded with minerals which are complemented with hints of white chocolate, nougat, malt, rosebuds, licorice and lime.” Much like whiskey, Kuuttanen recommends a touch of water or ice be added to Purity, which causes a reaction with the wheat and barley, releasing both aroma and flavor. He also urges bartenders to look beyond vodka drinkers when suggesting it to customers, even introducing it to whiskey drinkers.

TEN YEARS OF TESTING FOLLOWED, WITH THE GOAL KUUTTANEN SAYS OF “CREATING AN OLD-SCHOOL VODKA.”

In its short history, Purity has become one of the most decorated vodkas on the market, receiving over 100 gold and master level awards, including being the only vodka to win an unprecedented four Grand Vodka Masters in a row. It was also the first vodka to receive 100 points at The Vodka Masters in 2011. In 2014, the Spirits Masters

The reception Purity has received from consumers and the industry confirms that Kuuttanen’s dedication to the craft of vodka making has paid off. Looking back at the time spent to develop Purity, Kuuttanen says, “It has been worth every minute I invested.”

Photo by Andres Zuniga CHILLEDMAGAZINE.COM

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Inaki Orozco——– Riazul Tequila

BRAND OWNER PROFILE

Makes Good By Michael Tulipan

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Photo courtesy of Boston Scarlette

The story of Riazul Tequila dates all the way back to the struggle for Mexican Independence from Spain, when owner Inaki Orozco’s great grandmother Maria Higinia Gomez toed the line between two sides, collecting taxes for the Spanish by day while also surreptitiously assisting the revolutionaries. After the Spanish were evicted, she was granted 10,000 acres of land in Jalisco as a thank you. Though she gave away nearly all of it, years later the remaining parcels were passed down to Orozco. Inspired by the area’s history and a love for tequila, he set about the nearly impossible feat of planting blue agave on the land. But first he had to convince the local elders to let him do it at all. In spite of their skepticism, Orozco managed to get permission to plant a test run of 100 agave himself in 1999. When the plants prospered, he planted 175,000 more shoots. Of course, agave takes roughly ten years to mature in the Jalisco highlands so he had plenty of time to plan his next step. At first he planned on selling the juice but the more he delved into market research, the more he became convinced the better course of action would be to bottle it himself. “There was an evident gap in the premium tequila category based on the price tags of brands that were available, the evolving palate of the American consumer, and what I considered premium based on my experience with the spirit,” he says. “This alongside with the fact that my agaves had developed to be very rich and flavorful paved the way for my excitement and the motivation to create Riazul.”

When he told those same skeptical elders he would now be bottling his own tequila rather than selling the product, they just assumed he had lost his marbles. At the end of 2008, against the odds, the city boy made good and released his first tequilas, a Blanco and an Añejo, under the label Riazul. The name roughly translates as “Blue River,” a reminder of childhood visits to the land and the blue stream running through it. The terroir, elevation and “tierra roja” or red soil, all contribute to the uniqueness of Riazul. Agaves harvested in the highlands contain a higher sugar content, resulting in more aromatic tequilas with sweeter tasting notes. Today, Riazul produces three levels of tequila, an Añejo aged for two years in French oak, Reposado aged for nine months in French and American oak, and Plata, the most traditional style, unaged and bottled directly after distillation. For Orozco, he feels it is important to let the tequila speak for itself. He sees Riazul as much as a sipping tequila as a mixing tequila. “I would like people to enjoy the versatility and the nuances of our unique craft by allowing their intimate feelings to kick free regardless of enjoying the spirit neat or enhancing its delivery by mixing it into a personal expression of creativity.”

La Revolucion Cocktail Created by Alex Renshaw of the drumBAR, Chicago INGREDIENTS

1 ½ oz. Riazul Reposado Tequila ½ oz. Nonino Amaro ¾ oz. Fresh Lime Juice ¾ oz. Strawberry Syrup 1 dash of Angostura Bitters PREPARATION

Shake and strain into a rocks glass with crushed ice. Garnish with a strawberry and grated cinnamon.

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MIX IT UP

CELEBRITY SIPPERS

MARGARITA SURE DOES GET AROUND. A LITTLE SOUR, A LITTLE SWEET, ADD SOME KICK, WHAT A TREAT. HERE ARE SOME CELEBS KNOWN TO GUZZLE THE CLASSIC CONCOCTION. WHILE SOME MAY PREFER THEIR MARGS FROZEN, SYRUPY AND SWEET, OTHERS GO FOR A LESS FUSSY VERSION. WHICHEVER WAY THEY TAKE IT, THESE ARE SOME STAR-SIPPING MARGARITA LOVERS FOR SURE. ANNE HATHAWAY Svelte Anne substitutes too sweet Margarita ingredients with agave nectar and fresh lime juice, which can easily shave half the calories off a typical Margarita.

EASY, GUILT-FREE MARGARITA (160 Calories) INGREDIENTS 2 oz. Milagro Tequila 1 oz. Agave Nectar 1 oz. Fresh Lime Juice

PREPARATION Combine ingredients with ice and shake. Strain over fresh ice in a rocks glass, garnish with lime wheel. Salt optional.

GEORGE CLOONEY The hottie co-owner of Casamigos Tequila recently shared his Margarita making tips with Forbes. “It’s important to only use fresh squeezed juices and serve shaken on the rocks or blended. It’s the perfect anytime drink, whether its at the beach, a backyard barbecue, or just something to drink and serve at home. Its our go-to for pure fresh goodness.”

NEIL PATRICK HARRIS Funny man Harris caused quite the stir when he documented a day of drinking in Mexico by posting Instagram pictures of each Margarita he consumed. Margarita #19 is hilarious.

HILARY DUFF The sexy star revealed that a steamy selfie she took during the Today show, “was taken after a Margarita!” SARAH JESSICA PARKER Cosmo’s no more, SJP was spotted sipping Margaritas at Houston hotspot, The Original Ninfa’s on Navigation. THE NAVIGATION MARGARITA INGREDIENTS

1 ½ oz. Patrón Tequila 1 oz. Fresh Lime Juice 1 tbsp. Agave Nectar ¾ oz. Triple Sec PREPARATION

In a shaker, mix lime juice and agave. Add triple sec, tequila and ice and shake well. Strain into a salt-rimmed Margarita glass with ice. Garnish with a lime wedge.

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JENNIFER ANISTON Newlywed Jen says that her mixing hubby, Justin Theroux “actually makes the perfect Margarita, using no agave, no sugar, no mix, its pure tequila, lime juice, and a squinch of Cointreau.” The pair also installed a “Margarita Fountain” in their home.

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SPIRITED STARS

LVP SANGRIA

Affordable Luxury By Monique Farah Photos courtesy of LVP Sangria If you haven’t heard of the Vanderpumps, you haven’t opened a magazine or watched television in the last five years. Before they became a mega hit reality franchise, they were already an empire in the restaurant and nightlife industries in both the U.K. and the U.S. All of their establishments, including the famous “Villa Blanca” in Beverly Hills and the more infamous “Sur” and “Pump” in West Hollywood, have bar menus with a clear emphasis on top quality, ingredient-driven cocktails. So when the Vanderpumps decided to conquer the world of sangria, it was only natural that they bring that same luxury and quality to consumers. Spearheaded by Pandora Vanderpump and husband Jason Sabo, under the advisement of her mother, business tycoon Lisa Vanderpump, LVP Sangria was born.

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As a long time sangria server at both her restaurants and her parties, Lisa has had her special recipe for years. After the success of their first spirit, Vanderpump Vodka, it was only a matter of time before the Vanderpumps pursued their long time love affair with this popular summer drink. Made from premium Spanish rosé and red wines, LVP is made with all natural ingredients and no sugar added. The red sangria has a very authentic bold flavor, which will appeal to the purist. “We use Tempranillo grapes and make sure to use only premium Spanish wines. It’s rich with a lot of body and citrus to it, but still light and very drinkable,” says Pandora. Although rosé is not traditionally used for sangria, LVP was able to pave the way for this new category with their LVP

Pink Sangria. “The rosé is a little bit lighter in flavor. We use traditional Grenache and Bobal grapes, then blend in citrus, grapefruit, berries and cinnamon,” Pandora explains. “With a lighter, fresher finish, the rosé has been incredibly well received.” Although the Vanderpumps always strive to present an elegant and luxurious experience, Pandora explains how important it is for their brand to keep the prices affordable for everyone. “I think to us, LVP is the epitome of affordable luxury. We really wanted to create something that was unique, visual and sexy... it allows you to make a gathering gorgeous with very little effort. It’s the perfect drink for entertaining. Our brand is all about luxury lifestyle at reasonable prices.”

Chilled Chats with Pandora Vanderpump about L VP Sangria Your family has been in the restaurant and bar industry for a long time. What made you and your husband choose sangria as your first launch into the wine and spirits industry together? Coming from Europe, sangria has always been a big part of our family. We’ve served it in the restaurants for years and at parties and events and it’s always been a big hit. However, it’s always been a problem to us that making your own sangria can be such a process. It’s usually inconsistent (no matter how good your recipe is), it’s messy and it’s time consuming. There haven’t really been many options to change that before now. We set out to find a way to bottle sangria effectively. It took us months, but we finally created LVP Sangria, and we’re really proud of it. It’s not as sweet as other brands as we add no sugar to it and no sugar substitutes either. It’s health conscious with similar calories to wine. It’s a wine-based sangria instead of a fruit-based sangria. What sets LVP apart from other bottled sangria? Firstly, LVP Sangria is different as it’s made in Spain, which a lot of bottled sangrias can’t say. We only use top quality, premium wines straight from Valencia, Spain, so it’s authentic and traditional. Secondly, we were the first rosé sangria available. We all love rosé wine in the summer so having a rosé sangria was natural for us. It’s light, delicious, visually beautiful and not as sweet as you’d expect. I think the fact that we only use all natural ingredients, without added sugar is a huge point that differentiates us. Sangria can sometimes be sickly sweet, and ours isn’t. Lastly, our packaging really sets us apart. We didn’t want to do the traditional bright overly colorful packaging. We put a lot of thought into it and wanted it to be something that made an amazing gift or display item as well. It’s all custom glass and silver foil, plus the labels are acrylic so they won’t tear off on ice!

We have always found that bottled sangria tends to be too sweet, high in calories or filled with sugar substitutes, and low in alcohol... where most bottles are about 6 ABV, ours is 10.5 - so it definitely has a kick! - Pandora Vanderpump What’s your perfect preparation for LVP? To be honest, it’s great on its own. We suggest serving it chilled over a touch of ice, with fresh fruit. I love fruits that really complement the color. The rosé looks amazing with lighter fruits like raspberries and strawberries, the red is very sexy with blackberries and blueberries. I love to add a touch of green, whether it’s kiwi or mint and it adds a little contrast! What would you like bartenders to know about LVP Sangria? Some of our favorite recipes for LVP cocktails have come from our bartenders just playing around with flavors. We’ve tried everything from LVP Rosé with a touch of elderflower liqueur and champagne, to LVP Red with Grand Marnier, blackberries and cinnamon… our cocktails are fantastic. I encourage all bartenders to play with it. It’s a great mixer because it already has multiple layers of flavor, as we infuse the wine with fruits and spices.

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MIX IT UP

DRINK TO THAT

By Jamie Evans Photos by Danny Seigel Photography The Miami chapter of the USBG recently teamed up with five spirits brands to give back to the community by cleaning beaches on the islands located in Miami’s Biscayne Bay between the beach and the mainland. Top brands like Bombay Sapphire, Jägermeister, Don Julio, Sailor Jerry and Tito’s participated along with Perrier. The brainchild of Miami bartender Dennis Luna and an unprecedented move for the local USBG chapter, the various sponsors came together to collectively cheer on their teams composed of USBG members in a race to Monument Island in kayaks and on paddle boards provided by South Beach Kayak. The crews, sporting their respective sponsor’s logos, traversed the mile long crossing and were then put to work cleaning up the beautiful but often littered beaches of Monument Island with gloves, picks and trash bags, ensuring that the island was once again fit for families to enjoy. Punches created by the sponsors certainly helped the thirsty workers appreciate the conviviality and USBG board members, Marita Leonard, Ben Potts and Alex Alfonso kindly provided sunscreen, insect repellent and, most importantly, sustenance. Members were seen celebrating their efforts for the better part of an afternoon with games, water blasters, yoga and general frolicking. The day was a fantastic coming together of one of the most prominent USBG chapters in an effort to give back to the community and motivate other chapters to do likewise. Participants enjoyed the camaraderie of the moment thanks to the generous sponsors who certainly helped along the atmosphere of the raucous day. Check out the video footage on the USBG Miami Facebook page where Danny Seigel has organized a great recap.

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Monumental

Punch

INGREDIENTS

1 bottle Bombay Sapphire Gin 1 part Simple Syrup (1:1) 2 parts Soda 4 Lemons 10 Sprigs Fresh Thyme PREPARATION

In a punch bowl, squeeze lemons for fresh juice, add bottle of gin, simple syrup to taste, add crushed fresh thyme and top with soda.

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ADVANCED MIXOLOGY

CHILLED MAGAZINE

DRINK IN HISTORY

The

LEDMrOopN By Lanee Lee

n adult version of the 19th century lemon drop candy, the Lemon Drop Martini consists of vodka, triple sec, lemon juice, and simple syrup that’s shaken, strained and poured into a sugar-rimmed Martini glass. According to Gary Reagan’s 2003 book, The Joy of Mixology, it’s part of the New Orleans Sour family which are variations of a base spirit, citrus juice, and an orange flavored liqueur. When made properly, the drink’s crunchy dose of sweetness on the rim in contrast to the tangy liquid in the glass is the perfect sweet-to-sour ratio. So, who was responsible for the zesty concoction? According to legend, the Lemon Drop was invented in the 1970s at San Francisco’s Henry Africa’s, the country’s first ‘fern bar’ (a classy singles joint decorated with plants, thus the nickname). This was during the sexual revolution when, for the first time, single women were going to bars by themselves. The motivation behind the invention was to attract more female customers with dessert drinks. As a result, frilly libations such as the Harvey Wallbanger, the Mudslide and the Grasshopper were a smash hit. Ladies flocked to the bar and the men followed.

However, the citrus sipper was the recipient of the ultimate product endorsement, known as the “O” factor, in 2006. Oprah Winfrey, with guest chef Rachael Ray, made the drink on her show and proclaimed it her favorite cocktail. And if it’s good enough for Oprah, it’s worthy of some respect! Although the history is murky (as with many cocktails) and it’s been pooh-poohed by pop culture as a ‘girly drink,’ the lemon drop candy in boozy form has stood the test of time and remains one of the world’s most beloved vodka cocktails. In honor of the anonymous bartender that made the first one, why not toast him or her with one?

Dale DeGroff, the legendary bartender aka “King Cocktail” who pioneered modern mixology since the 80s, confirmed that the Lemon Drop was born at Henry Africa’s, but had no idea who created it. However, he offered an astute observation. “Cheryl Cook, the lady who invented the Cosmopolitan’s original recipe of Rose’s lime juice and triple sec, claimed it was an Absolut Citron variation on the Lemon Drop. So, in a sense, the Lemon Drop could be the spark that started the whole cocktail revival!” Since mentions of classic cocktails abound in novels, from the Bronx cocktail in The Great Gatsby to the Brandy Alexander in Who’s Afraid of Virginia Woolf? to the Gimlet in Raymond Chandler’s 1953 novel The Long Goodbye, could there be clues elsewhere to the Lemon Drop’s creator? Books where the cocktail is mentioned, always in the context of a female character ordering one or sipping on one, include: This Fire Down in My Soul, Death, Taxes and Peach Sangria, Must Love Dogs: Fetch You Later, and Her One-Night Prince. Sadly, it seems the Lemon Drop did not have the same literary sex appeal as other drinks and that does it as far as background.

INGREDIENTS

2 oz. VDKA 6100 ½ oz. Triple Sec ½ - ¾ oz. Simple Syrup 1 oz. Lemon Juice PREPARATION

Shake ingredients with ice in a shaker, strain into a chilled, sugar-rimmed Martini glass and garnish with a lemon wheel or lemon zest.

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ADVANCED MIXOLOGY

IN THE KNOW

VODKA IN VOGUE By Monique Farah In the last ten years, one of the oldest spirits in the world has gotten a major facelift. With the explosion of craft distilleries on the market, many independent vodka brands jumped on the idea of creating products that are made only with organic, locally grown ingredients. Often family run and owned, these smaller distilleries not only stress the importance of quality control in small batches, but they have created a movement to change the flavor profile of this traditionally potato and wheat based spirit. Defying the rules of the Vodka Belt’s strict ideals, these trailblazing brands are utilizing ingredients from unique and unexpected sources.

Vodka through and through,” explains Amy Bender. They follow a 600-year old recipe, producing one of the few rice vodkas available.

Hawaii may be the last place you’d expect to find a distillery, but in the upcountry of Maui, organic sugarcane is being grown to make Ocean Vodka. Ocean’s unique flavor profile not only derives from its sugarcane base, but from the water that contributes to 60% of the vodka. Master Distiller Bill Scott explains, “We have a partner who harvests pure deep ocean water from a depth of over 3000 feet. This water is ancient and pristine, unaffected by modern pollution.” Following what he calls “farm to glass” ideals Scott says he produces a vodka “in the spirit of Aloha.”

What could distillers from the Cognac region in France and Andian Fair Trade Farmers have in common? A desire to make one of the world’s first Fair Trade certified Quinoa Vodka. This vodka is made from 100% organic quinoa, grown on the 3000 mile high Altiplano Plateau, in fertile volcanic soil. Founder and CEO Alexandre Koiransky’s knowhow in distilling French spirits, coupled with his dedication for a quality base, led him to explore the growing popularity of this organic, gluten free “superfood.”

In Ho Chi Minh City (formerly Saigon), Kai Vodka is distilled from a combination of Yellow Blossom rice and water from a 1500 foot deep artesian well. Led by father-daughter duo Marcus and Amy Bender, Kai has quickly picked up momentum throughout the United States. “Distilled five times in column stills, and handfilled in its trademark bottle, it’s an exotic New World

Corbin Vodka founder, David Souza with son, Corbin, for whom the vodka is named, with David’s father and grandfather.

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“Ten pounds of hand-selected sweet potatoes from our family’s 100 year-old farm go into each bottle of Corbin Sweet Potato Vodka,” proudly states David Souza, Founder and Master Distiller of Corbin Vodka. Souza’s methodical techniques have created quite a unique product. Using sweet potatoes grown in California’s beautiful San Joaquin Valley, this traditional American starch has created a very untraditional finish.

Tuthilltown Spirits Distillery is New York’s first whiskey distillery since prohibition in the Hudson Valley. Listed on the National Register of Historic Places, Tuthilltown has crafted Fresh Press Apple Vodka. This vodka is made from 100% Hudson Valley apples grown at Tantillo’s Farm as well as other local orchards.

#KeepBanging Please enjoy GallianoÂŽ responsibly.

ADVANCED MIXOLOGY

FOOD KNOW HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX By Nicole DiMattei

The Strawberry Shrub

When searching for a dynamic duo, one must look no further than the mix of strawberries and balsamic vinegar. The tart and sweet snap of the balsamic vinegar blooms the lush jam of strawberries. The pair is a familiar presence in an end of summer meal, as a bright start of salad or as the sophisticated ending of a dessert, and today these ingredients make for a bright, crisp and refreshing cocktail, sunny, sweet and tangy. This rendition, using strawberries macerated with balsamic vinegar, lemon juice and sugar, is inspired by the resurgence of these Colonial American-era beverages popping up on modern cocktail menus.

Strawberry Shrub Cocktail INGREDIENTS

2 oz. Strawberry Syrup * 1 Â˝ oz. Grey Goose Vodka 2 oz. Seltzer PREPARATION

Shake the syrup and vodka together. Pour into a glass over ice. Top with seltzer and serve with sliced strawberries and basil leaves.

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* Strawberry Syrup INGREDIENTS

1 lb. Hulled and Sliced Strawberries 1 lb. Granulated Sugar 8 oz. Freshly Squeezed Lemon Juice 8 oz. Good Quality Balsamic Vinegar Â˝ cup Whole Basil Leaves PREPARATION

Mix all the ingredients together and set covered in the refrigerator overnight. The basil leaves will brown, so discard them before using the syrup.

MADE OF

ICELAND EQUAL PARTS GLACIER AND L AV A R O C K

FOR MORE ON OUR UNIQUE PROCESS AND AWARD-WINNING SMOOTH TASTE, VISIT REYKA.COM PLEASE DRINK REYKA RESPONSIBLY. TAKK! (THAT’S ‘THANK YOU’ IN ICELANDIC.) REYKA VODKA, 40% ALC/VOL. (80 PROOF) DISTILLED FROM GRAIN. ©2015 WILLIAM GRANT & SONS. NEW YORK, NY.

ADVANCED MIXOLOGY

THATS THE SPIRIT

around the clock with TALES OF THE COCKTAIL

By Lesley Jacobs Solmonson

Tales of the Cocktail 2015 saw plenty of shenanigans, as well as some serious launches and events. From a Reyka vending machine in the Monteleone lobby at midnight to Martini’s recreation of Cafe Torino, guests had plenty of activities to choose from. Add to that launches that included Plantation Pineapple Rum, Mig Fuel, and Rutte’s new line up of gins - there was hardly a free moment. But when the cocktails are flowing, there are no complaints!

BRAND LAUNCHES

MIG FUEL From Phenix Brands, Mig Fuel is a 90 proof shooter that likes to party. A portion of the proceeds from each bottle is donated to The Raider Project and The Green Beret Foundation.

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MARTINI RISERVA SPECIALE VERMOUTHS Martini Riserva Speciale Rubino and Ambrato are complex, sophisticated expressions of the Vermouth di Torino style, under the supervision and guidance of Martini Master Blender Beppe Musso. The Rubino uses DOC Nebbiolo grapes with herbal notes of Italian holy thistle and red sandalwood. The result is a sweet vermouth with strong herbal notes. The Ambrato uses Moscate D’Asti DOCG, as well as unique flavor elements of cinchona and Chinese rhubarb.

Cocktail historian David Wondrich collaborated with Maison Ferrand owner Alexandre Gabriel to produce this pineapple rum. Queen Victoria pineapples were aged in Plantation Dark Rum for three months, then blended with rum in which pineapple rinds have been macerated. Bright, true fruit flavors dominate. Photos by Natasha Moustache

RUTTE Royal Dutch Distillers announced the launch of Rutte, a company whose history dates back to 1872, in the United States. Under the guidance of Master Distiller Myrian Hendrix, the brand has released four products. A dry gin, a celery gin, and a vodka are modern iterations. The Old Simon genever is a unique, old recipe that incorporates walnuts and hazelnuts into the botanical mix.

SINGANI As Bolivia’s national spirit, Singani has been made in the Andes since 1530. It is a pomace brandy made with white Muscat of Alexandra grapes, which exude a gentle sweetness. Film director Steven Soderberg discovered the spirit while filming “Che” in Bolivia and spent six years working to get it imported.

Photo by Peter Andrews

PLANTATION PINEAPPLE RUM ‘STIGGINS’ FANCY’

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COOL EVENTS

APERITIVO TIME AT CAFÉ TORINO FROM MARTINI Martini and Rossi transformed an art gallery into a recreation of an old café, serving espresso in the morning and aperitivos in the afternoon.

BAR FIGHT Insanity ensued during Bar Fight, sponsored by the 86 Company and Del Maguey. Six bar teams competed, only one was victorious – ABV from San Francisco.

ST. GERMAIN TINITYPES St. Germain cocktails were served, while guests posed for tintype photos.

RYEKA VENDING MACHINE At midnight in the Monteleone lobby, Reyka wheeled out its ersatz vending machine from which lucky folks retrieved treats like Icelandic chocolates and sub sandwiches.

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SUITE SILENCIO Hidden away in a room by the Monteleone pool, Mezcal El Silencio offered an oasis of calm in the midst of the Tales frenzy. Guests relaxed in a cloud white kasbah and sipped El Silencio cocktails, while waiting for foot and back massages.

With Coco Lopez® Real Cream of Coconut or Coco Lopez® Lite with 40% less fat

Coco Lopez, Inc. |

Miramar, FL 33027 | 954-450-3100

www.cocolopez.com

ADVANCED MIXOLOGY

TOOLS OF THE TRADE

Turns out, the concept, the easy part, would take seven years to see through to completion. After a January Kickstarter campaign that raised $38,062 of its $37,000 pledge goal, allowing for The Barbarian and a slimmer designed five-in-one SIMPLE tool to hit the market in February, JC can finally flourish in the satisfaction resoluteness has brought him. He can also reflect on the edifying journey.

By Cydnee Murray | Photos courtesy of Barbarian Bar Tools JC Davis comes from a line of elbow greasers and doers. The Washington bred jack of trades grew up watching his grandfather and father, a mechanic, work with tools. He took an interest himself and spent some time in construction, remodeling houses and laying concrete. And so when he first conceptualized a handheld citrus press, it made sense that like JC, the press would perform more than one function. The Barbarian, a nine-in-one citrus press, jigger, corkscrew and lever, zester, channel knife, bottle opener, can lance, one inch knife and citrus knife was born out of a trip JC took to Mexico. He observed the ubiquitous use of the citrus squeezer to enhance food and drink. Shortly after, he noticed one lying next to a Leatherman multi-tool and, like a book that writes itself, a concept divined itself.

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From his car, parked along the road looking out over Puget Sound, with his Golden Retriever Gator sitting shotgun, JC says, “I just really had a big dream and ended up realizing that I kind of have a mind for breaking down ideas. This was something I learned about myself. I can’t draw anything. The first thing I drew was this really horrible picture on the back of a card. It just goes to show that all you have to really do at the end of the day is have a vision and figure out how to make that vision happen.” Eventually, through a family friend, JC partnered with mechanical designer Cole Dalton. Dalton, who has decades of experience designing exercise equipment among other gadgets and even patenting his own electric motorcycle, became a partner JC could trust. “Most ideas that succeed, there’s an iterative process of trying something, improving it, repeating it until you’ve got something you’re really satisfied with. That usually takes several tries,” says Cole. If at first…try, try again. And in the end, you’ll end up with a product you can stand behind and be proud of. The Barbarian Bar Tools currently retail at $59.95 for the Barbarian and $18 for the SIMPLE and can be purchased online at barbarianbartools.com or at various retailers including Nordstrom.

ADVANCED MIXOLOGY

MIXING MASTERS

MIX YOUR

MASTERPIECE Mixology Challenge Drinkable Works Of Art WITH

VAN GOGH VODKA

Congratulations to the winner and four finalists of the Van Gogh Vodka Mix Your Masterpiece Mixology Challenge. Master mixologists from across the country pulled out all the stops and stretched their skill sets beyond expectation with their participating entries in the Mix Your Masterpiece Challenge. Five standout bartenders used their drink glasses as an empty cocktail canvas and mixed brilliant, Vincent Van Gogh-esq, flavors and colors together to create drinkable works of art. Get inspired and mix up a masterpiece of your own.

Winning Cocktail EGOR POLONSKIY

The Perfect Summer Painting INGREDIENTS

1 ½ oz. Van Gogh Cool Peach 2 slices of Grilled Peach – Muddled ¾ oz. Dow’s White Port ½ oz. Sauvignon Blanc ½ oz. Fresh Lemon Juice ¾ oz. Honey Syrup (1:1) 3 dashes Angostura Bitters 4 dashes Laphroaig 10 PREPARATION

Slice one whole peach and grill it until it gets a nice char and releases the sugars. Add 2 slices to the shaker and muddle. Add the rest of the ingredients and shake with the ice. Double strain into iced Collins glass and garnish with a slice of grilled peach and mint sprig. Egor was awarded the grand prize winning a luxurious beach vacation for two to the Dutch Caribbean Island of Aruba.

It was challenging, fun, entertaining and tasty. I made a few drinks before making the final cut. I went with Van Gogh Cool Peach. It was over 90 degrees outside, totally peach season. Everything called for refreshing summer fruit cocktail. I was surprised to see so many great submissions. Of course I am happy to win!

Finalist

Jake Bliven Dancing Barefoot INGREDIENTS

1 ½ oz. Van Gogh Pomegranate Vodka ¾ oz. Lustau Manzanilla Sherry ½ oz. Fresh Lemon Juice ½ oz. Aperol

PREPARATION

Add ingredients into a shaker tin filled with cracked ice and shake vigorously for 12 seconds. Double strain into chilled Martini glass and garnish with a grapefruit peel. Serve with a smile!

“My approach was to create a cocktail that allowed Van Gogh to be the main focus, while also adding layers of flavor that complement the profile of the pomegranate. Aruba was definitely an inspiration and major component in developing my recipe.”

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Finalist

PREPARATION

Madison Craig

Muddle two fresh raspberries along with the Van Gogh, Nonino, and Ancho Reyes into a mixing glass. Stir. Double strain contents into a chilled coup glass. Garnish with a raspberry with baby mint sprig.

Café Mole At Night INGREDIENTS

1 ½ oz. Van Gogh Double Espresso ¾ oz. Amaro Nonino ½ oz. Ancho Reyes Liqueur 3 Fresh Rasberries 1 Sprig Baby Mint for Garnish

“I came across the competition in Chilled Magazine, and knew immediately that I wanted to try. Seeing other creative submissions encouraged me to spend a few hours tweaking and trying new things. Overall, I created a few cocktails that stood out but the one that I submitted, Cafe Mole, stood out exponentially. To me, it had a bright flavor and beautiful color Van Gogh would be proud of. I submitted my cocktail, and crossed my fingers!”

Finalist

Zach McGrath The New Amsterdam

PREPARATION

INGREDIENTS

2 oz. Van Gogh Dutch Chocolate Vodka ¾ oz. Cocchi Torino Sweet Vermouth ½ oz. Cruzan Black Strap Rum 2 dashes Angostura Bitters Rinse of Laphroaig 10-Year Scotch

Fill glass with ice, rinse with Laphroaig 10 Year, and dump. In a mixing glass, combine all other ingredients with ice. Mix until well chilled. Strain into rinsed Nick & Nora glass. Garnish with sea salt chocolate.

“When crafting a dessert cocktail, it’s easy to get carried away and come up with something sickeningly sweet. Some of the earlier iterations of this cocktail were definitely like that. What this challenge taught me is to balance the sweet with something surprising: smoke.”

Finalist

Meaghan Montagano Arles in Charge Photo by Mackenzie Smith

INGREDIENTS

1 ½ oz. Van Gogh Peach 1 oz. El Dorado 8-year Rum ¾ oz. Lime Juice ½ oz. Velvet Falernum ½ oz. Amontillado Sherry 3 dashes Tiki Bitters Top ½ oz. Brut Prosecco Grilled Peach Garnish

PREPARATION

Add all ingredients -minus the prosecco- into a cocktail shaker with 4 Kold draft ice cubes. Shake cocktail for 20 seconds. Do not over dilute. Double strain into a 9 oz. coupe glass. Float ½ oz. prosecco into the cocktail. Garnish with grilled peach.

“The Mix Your Masterpiece Challenge put my drink creation skills to the test. I didn’t just want a peach bomb of a drink. I wanted depth, character, deep flavor, an underlying spice and nuttiness with an added sparkle from the prosecco. I also wanted to showcase a golden yellow color that matched Van Gogh’s deep yellow hues he was known for, which he developed while in Arles, France.” CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

BUZZ WORTHY

Bourbon toBurgers to Bubblers From

Boogey Down at Henry’s Swing Club

Henry’s Swing Club, created by David Morton, Michael Kornick and Michael Rubel, is Chicago’s street-facing lounge with a groovy, throwback vibe, serving all modern treats on a contemporary cocktail menu. Rubel, the mastermind behind hotspots like Violet Hour, Big Star and Billy Sunday, has created a drink menu for Henry’s Swing Club featuring dozens of curated whiskeys, bottled carbonated cocktails and a frozen drink machine cranking out Mezcal Mules. The latest addition to Rubel’s party is the use of an old school bubbler for cocktails. “They used to have a bubbler at the old Woolworths when I was a kid, which held Lime-Aid and I used to love to stare at the liquid bursting up and cascading down the sides,” recalls Rubel. “I thought it would be fun to put a cocktail into a bubbler; it combines a fun presentation with a real sense of history and ease of service.”

Michael Rubel, Henry’s Swing Club Photos by Lindsey Becker

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The b ub b l e r h as become very popular at Henry’s with all sorts of guests, even among millennials, who are too young to remember Woolworths or for that matter, a soda fountain.

Picket Fence

Sold as both a shot and a full cocktail. INGREDIENTS

2 liters Titos Vodka 2 cups Kina L’Avion 4 cups Lemon Juice 1 cup Simple Syrup 5 cups Raspberry Syrup 4 cups Water 5 dashes Grapefruit Bitters ½ cup Aperol ½ cup Campari PREPARATION

Add all ingredients into an old school bubbler. The product will stay fresh due to the cold plate inside and the liquid will be circulated constantly.

LUCKY FOR YOU,

NOT ALL FAMILY RECIPES STAY IN THE FAMILY

REMAIN A JOY TO THE WORLD. DRINK RESPONSIBLY. JACKDANIELS.COM JACK DANIEL’S and JACK DANIEL’S WINTER JACK TM& ©2015 Jack Daniel’s. Whiskey Specialty Alcohol 15% by Volume (30 proof). Produced and Bottled by Jack Daniel Distillery, Lynchburg, Tennessee.

ADVANCED MIXOLOGY

GET MIXING

MIXING MADE EASY Scale and App

Fun, Easy, and Foolproof Mixology At Home Over 400 recipes at your fingertips, the Perfect Drink is an app-controlled smart bartending system that allows anyone to make professionally crafted cocktails at home. Founders Darin Barri and Michael Wallace, both technology-driven inventors in the toy industry, came up with the idea while sitting at a mixology bar in Hong Kong. “We watched as the bartenders mixed up a bunch of really great drinks using eye droppers for precise measurement and we thought, ‘Why can’t we make drinks like this at home?’” says Barri. And there it was. The drink recipes range from classic to modern, curated with the help of famed bartender and author Jacob Grier. To make the perfect drink, place the included shaker on the scale, adjust the serving size, follow onscreen instructions and watch as the virtual glass fills up in real time. The smart digital scale connects to an innovative app on your tablet or smartphone. Perfect Drink senses the perfect pour and tells you when to stop. “We are continually working to add new innovative features and content to Perfect Drink,” says Barri. “Our company, Perfect Company, is focused on developing connected kitchen products that allow people to make and enjoy delicious food and drinks. Perfect Bake Scale and App is also available.”

-Darin Barri To date, Perfect Drink has more than 40,000 usergenerated recipes entered into the app, so people are adding their own variations and favorites. Got a great recipe that should be added to the Perfect Drink App? Contact info@perfectdrinkapp.com.

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Winning countless awards over the past decade, the energy within these exclusive ďŹ&#x201A;avors showcase an aura all their own. Spirit Journal: Five Stars Espresso: Top 75 Spirits, 2014

vangoghvodka.com

ADVANCED MIXOLOGY

THE NEXT MIX

CAUSE A STIR WITH THE LATEST MIXING INGREDIENTS

Tepache Prevalent in Mexico for centuries, tepache is a fermented beverage made with pineapple rinds, often enjoyed over ice or combined with light beer for a refreshing buzz with just a hint of sweetness. Until recently, finding tepache in the U.S. meant seeking out under-the-radar homebrews at taquerias and Mexican groceries, but all that has changed. Today there are many commercialized versions being bottled all over the country, but still … nothing beats an original homemade recipe. Matt Ragan, barman of acclaimed cocktail den Victor Tangos in Dallas, has his team creating tepache in-house, for use in the bar’s cocktails. “I can’t think of an ingredient I’ve been more excited to play with in recent memory than tepache,” says Ragan. “It’s tropical, fun and fruity but has a ton of depth, structure and nuance and makes a drink you can knock back with ease.” For the Tomar de los Muertes cocktail Ragan explains, “We decided on a split spirit approach. The smoky briny San Luis mezcal is perfect to pair with tepache, but we wanted the tepache to be the star of the show and felt a full two ounces of mezcal dominated the drink. Splitting mezcal with tequila, however, makes the drink smoky yet tropical on the front, with that earthy, spiced tang of tequila on the finish.”

*Tepache

Recipe courtesy of Alejandro Galindo, Victor Tangos INGREDIENTS

2 Pineapples 2 Sticks of Cinnamon 10 Cloves 10 Tamarind Pods 2 Pyramids of Piloncillo Distilled Water (2:1 pineapple to water)

Tomar de los Muertes INGREDIENTS 1 oz. Alipus San Luis Mezcal 1 oz. Tapatio Blanco Tequila 1 ½ oz. Tepache * ½ Lemon, Squeezed ½ Agave Syrup (1:1 agave to hot water) PREPARATION:

Combine all ingredients, shake and strain over ice in a double rocks glass. Garnish with leaves from pineapple.

Photo courtesy of Victor Tangos

Cut the rinds off the pineapples and extract the pineapple juice. Add the pineapple rinds and juice, water, cinnamon, cloves and tamarind pods to a large vessel. Cover with a cloth and ferment for four days at room temperature. After fermentation, grate both pyramids of Piloncillo into the tepache and stir vigorously. Cover and ferment again in the refrigerator for three more days. Then strain the liquids off the solids and press the pineapple rinds to release as much liquid as possible.

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Photo by Kim Duffy

PREPARATION

ADVANCED MIXOLOGY

CRAFTING COCKTAILS

A DAY IN THE LIFE OF A

HOBART GLASSWASHER By Lesley Jacobs Solmonson Photos courtesy of Hobart

NOTHING CAN RUIN A COCKTAIL FASTER THAN RESIDUE ON OR IN THE GLASS. THE HOBART ADVANSYS LXGE GLASSWASHER SOLVES THAT. SPECIFICALLY DESIGNED TO BE A WORKHORSE IN BARS AND RESTAURANTS, IT OFFERS QUICK, BUT GENTLE AND THOROUGH CLEANING. At The Whiskey House in San Diego, sommelier Ryan King has seen this first hand. As he notes, “At our establishment, the Hobart glasswasher is used continuously from 4 p.m. to 2 a.m. every day. To properly clean the expensive Riedel glassware we use at The Whiskey House, we needed the best glasswasher on the market. The Hobart LXGe has been that; we’ve had it for six months, and it runs like a dream.”

other spots and smudges, which saves us time on polishing.” Hobart is proud of testimonials like King’s. The company’s goal is to produce a reliable appliance that makes one of the bartender’s most consistent tasks, cleaning one’s glasses, effortless. Ryan King makes no bones when he says, “I would tell other bar owners that it is a good investment to purchase Hobart products. They are the best on the market and last practically forever. They are also easy to use and troubleshoot, which helps us at The Whiskey House have continuously clean glassware for our customers.”

While other methods of cleaning glassware will clean and sanitize the glasses, they don’t always remove chemical residue, which can stick to the glass and be transferred into a customer’s drink. The Hobart Glasswasher offers two models from which to choose. The LXGeR washer uses a high-temperature rinse that eliminates the need for chemical sanitizers; the low-temperature LXGePR uses potable water to rinse away any remaining chemical sanitizers or unpleasant odors left on the glass. “We use the high-temperature Hobart glasswasher,” recalls King, “and when we first received it, we ran a few glass racks through without the soap hooked up. The Hobart cleaned our glassware better than our old dishwasher-with just hot water! When each cycle is finished, the glasses are clean and sanitized without the smell of chlorine and are free of lipstick stains and

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The Whiskey House, San Diego

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ADVANCED MIXOLOGY

MIXING SEASON

Favorites Zesty Fall

HIP OUT THE CITRUS, IT’S FALL. AS SOON AS THE WEATHER STARTS TO TURN, THE TRANSITION FROM SUMMER TO FALL IS THE TIME TO USE THE SEASON’S BRIGHT AND FLAVORFUL FRUITS, SUCH AS ORANGES, GRAPEFRUIT, LEMONS, LIMES AND OF COURSE CRANBERRIES. WITH A RANGE OF TASTES FROM TART AND SOUR TO SWEET, CITRUS FRUITS ARE GREAT FOR NOT ONLY ADDING SOPHISTICATED FLAVOR TO A COCKTAIL BUT FOR PULLING OUT FLAVORS HIDDEN WITHIN YOUR OTHER INGREDIENTS.

Deep Eddy Cranberry and Deep Eddy Lemon can add that citrusy something to fall cocktails that will inspire you to kick back, relax and celebrate the season just like the lifestyle in laid back Austin, Texas. Deep Eddy Vodka made with real fruit in small batches goes well with all sorts of mixers. Give these fall favs a mix.

Deep Eddy Madras

MUST MIX

INGREDIENTS

1 part Deep Eddy Cranberry Vodka 1 part Orange Juice Maraschino cherry PREPARATION

Pour ingredients into a highball glass. Stir well. Garnish with Maraschino cherry or fresh cranberry and rosemary sprig.

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JOIN

TODAY

TALES OF THE COCKTAIL NEVER HAS TO END

速

Tales of the Cocktail速 2015 may be over, but with a Tales 365速 membership you can be a part of it all year long. Join Tales 365速 to gain immediate access to special member-only events, online seminars and podcasts, live Q&As with industry influencers, curated distillery tours and much more.

To learn more about Tales 365 or to become a member, visit Tales365.com.

ADVANCED MIXOLOGY

BRAND SPOTLIGHT

SH A K E TO

SHIMMER V i n i q S himmer y L i q u e u r

Premium vodka combined with moscato, natural fruit flavors, and a one-of-a-kind shimmer makes Viniq Liqueur the perfect fusion of style and taste. The eye-grabbing shimmery texture turns heads from across the bar and delights the taste buds. Made from the same ingredient that gives rock candy its sparkle and cake frosting its shine, the Viniq shimmer is a great way to sweeten up any evening. Find the tastes of peach, berry and citrusy flavors in Viniq Original, which is refreshing on the rocks and looks glamorous in any glass. Viniq Ruby is made with flavors of red berries and also looks stunning, while another delicious choice is Viniq Glow with a fusion of natural peach flavors. Get ready to glam up your night.

The VNQ INGREDIENTS

TAO Poolside INGREDIENTS

1 oz. Viniq Liqueur 3 ½ oz. Covery Run Reisling ½ oz. St. Germain 1 oz. Lemon X Red Grapes PREPARATION

Muddle grapes, then add remaining ingredients, fill with ice and stir so grapes are suspended in ice.

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2 oz. Viniq Ruby 2 oz. Club Soda Lime Squeeze Fresh Berries PREPARATION

Pour all into a highball glass, add ice, berries and enjoy.

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SHAKING AND STIRRING

AZZURRE

Las Vegas father and daughter team Dan and Angela Pettit, introduce Azzurre vodka and gin, which highlight tropical ingredients that offer an entirely new flavor profile into mainstream ultrapremium spirits. Instead of using corn, grains, or wheat, Azzurre starts with a combination of apples, grapes and sugar cane, while the gin boasts ingredients such as tangerine, grapefruit, ginger, basil and rose petals.

PLAYER’S CUT INGREDIENTS

2 oz. Azzurre Gin ½ oz. Campari ½ oz. Luxardo Cherry Marinade 2 dashes Peychaud Bitters 1 dash Orange Bitters PREPARATION

Combine ingredients, garnish with maraschino cherry and orange disc.

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LAUNCHES

PENDLETON MIDNIGHT

Hood River Distillers launches Pendleton Midnight, a 90 proof premium select Canadian whisky with a complex and fruit forward taste that is achieved through aging a portion of the blend in American brandy barrels. “It’s a unique addition to the Canadian whisky category, it provides a more premium offering that’s smooth and complex,” says Senior Brand Manager, HRD, Tia Bledsoe. “Ideal for sipping neat, or mixed in a classic cocktail.”

MIDNIGHT MANHATTAN INGREDIENTS

1 ½ oz. Pendleton Midnight ¾ oz. Sweet Vermouth 3 dashes Angostura Bitters PREPARATION

Stir ingredients very well with ice and strain into a chilled cocktail glass or over a large ice cube into a rocks glass. Garnish with a maraschino cherry.

DEWAR’S SCRATCHED CASK

Dewar’s Scratched Cask borrows a tradition from its bourbon counterparts, scratching the barrels after charring, to create a unique, new liquid. The result is surprisingly smooth with a flavorful finish. “We are thrilled to continue to push the envelope in Scotch and create a bridge from one whiskey category to the other,” says Dan Pilas, VP and Brand Managing Director, Dewar’s Blended Scotch Whiskey Portfolio.

SCRATCH AND SODA INGREDIENTS

1 oz. Dewar’s Scratched Cask 3 oz. Soda PREPARATION

In a highball glass filled with ice, combine Dewar’s Scratched Cask and soda.

INFUSE VODKA

HUDSON MAPLE CASK RYE

SPICY CAIPIRINHA

HUDSON MAPLE OLD FASHIONED

Naturally infused with flavors from handpicked fruits, spices, and herbal ingredients, Infuse Vodka comes in six flavors: mango, chili pepper, peach, orange clove, lemon and cinnamon apple. This corn-based vodka is gluten-free and contains low calorie ingredients with a flavor and taste for everyone.

INGREDIENTS

1 ½ oz. Chili Pepper Infuse Vodka ¼ oz. Simple Syrup 2 oz. Lime Juice Fresh Mint PREPARATION

Combine ingredients, garnish with a single thick orange peel sliver.

“I usually enjoy Hudson Maple Cask Rye neat or with a splash of water,” says Hudson Whiskey Brand Ambassador, Han Shan. “Everyone loves maple, what’s not to love?” Not to be confused with artificial sweeteners or maple-flavorings, this whiskey is a classic, rustic rye finished in real maple syrup-cured oak barrels.

INGREDIENTS

DISARONNO RISERVA

Disaronno unveils Riserva, a limited edition release and the brand’s first new product since the original liqueur was created in 1525. Combined Disaronno and blended Scotch whiskey, Disaronno Riserva is aged in vintage Marsala wine barrels at the company’s own Cantine Florio in Marsala, Sicily. “Disaronno Riserva is my passion project,” says Augusto Reina, CEO of the Illva Saronno Company. “I worked continuously for years to perfect the blend, which is strongly tied to our company’s roots and brand heritage.”

2 parts Hudson Maple Cask Rye ½ tsp. (good-quality) Maple Syrup 2-3 dashes Aromatic Bitters (Cinnamon or Allspice)

NEAT OR ON THE ROCKS

PREPARATION

2 oz. Disaronno Riserva Water Ice

To a rocks glass, add maple syrup and bitters, then ice and Maple Cask Rye. Stir until well-chilled and garnish with a couple of thin slices of freshly-sliced apple and a cinnamon stick.

INGREDIENTS

PREPARATION

In a rocks glass, combine ingredients over ice.

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At Fever-Tree we use only the highest quality natural ingredients, sourced from small specialist suppliers all around the world.

Tonic Water • Naturally Light Tonic Water • Mediterranean Tonic Water • Elderflower Tonic Water Club Soda • Bitter Lemon • Sparkling Lemon • Ginger Ale • Ginger Beer Exclusively Imported by Brands of Britain, LLC | (800) 646-6965 | info@brandsofbritain.com www.brandsofbritain.com

What a difference a decade makes. Looking back to 2005, some of us might go so far as to say that the cocktail world then is practically unrecognizable to today’s atmosphere. Un-honed technique coupled with poor hospitality left folks puzzled about where to find a suitable place to enjoy an adult beverage. Today, the focus has shifted to skill, craftsmanship, quality and authenticity often all wrapped up and presented in a daringly sophisticated hospitality package (yes, Las Vegas, we mean you). Here at CHILLED we say bring on more of this modern cocktail culture! But back at the start of the movement, revolutionary venues like the legendary Milk & Honey and Little Branch reestablished the bar as a place of enlightenment and connectivity, rather than the classless, cloying, sometimes brawling atmosphere typical of most joints of the time. Bartenders meeting educational standards, serving carefully made, impeccably balanced cocktails to professionals became the new image of the bar, where the house special might be original and downright different. This issue of CHILLED celebrates some of those milestones brought about by passionate people learning a craft, who demanded quality ingredients to mix up a masterpiece all in the name of their guests’ experiences. Specialized barroom experiences like tableside service, craft cocktails served in bowling alleys, bubbler machines on bars and all sorts of food pairing, along with a nod to positive bartender attitude round out our hospitality focus. And let’s not forget the spirits that make it all taste great, like our country cover boy’s favorite, moonshine, that reminds us to pass the jar for an automatic sense of community and good old-fashioned southern hospitality.

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M A K I N G

M O O N S H I N E

C’mon

Ya’ll LIVE A LITTLE

“I REALLY APPRECIATE THE PRIDE THAT GOES INTO MAKING OLE SMOKY. I VISITED THE DISTILLERY THIS SUMMER AND SAW FIRST-HAND THEIR DEDICATION TO SHARING ITS STORY.”

- DIERKS BENTLEY

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Photo by Jim Wright

By Michael Tulipan Photos Courtesy of Ole Smoky Moonshine

eep in the mountains of Tennessee, making moonshine has been a way of life dating as far back as anyone can remember. For much of the rest of the country, shine was the stuff of legend. A Southern institution thumbing its nose at the law, maddeningly out of reach for bartenders and consumers alike. Then the laws began to loosen and suddenly, in 2009, it became legal in Tennessee to make and distill moonshine. Ole Smoky, the state’s first legal moonshine distillery, was launched in 2010, also becoming the first federally licensed distillery in the history of East Tennessee. In the past five years, Ole Smoky has grown quickly, now distilling more than twenty types of moonshine, all made from local Tennessee corn. Today, the company produces both unaged white whiskeys and infusions from recipes as old as shine tradition. Their Gatlinburg Distillery, The Holler, has become the most visited distillery in the United States, welcoming over a million people a year. Guests can drop by to learn about the distillation process and sample Ole Smoky Original Whiskey and White Lightnin’, as well as flavored shines like Moonshine Cherries made with maraschino cherries, Blackberry, Apple Pie and Lemon Drop. The Holler proved to be such a successful tasting room that last year Ole Smoky opened a new location, Ole Smoky Barn, at The Island in Pigeon Forge, an entertainment and

shopping complex at the base of the Great Smoky Mountains National Park. Ole Smoky honors the integral part music plays in the moonshine tradition with live music events at The Holler by house band Firewater Junction and an outdoor stage with daily music performances at the Ole Smoky Barn. Ole Smoky has also formed touring partnerships with artists including rockers Blackberry Smoke, JB and the Moonshine Band, and country music star Dierks Bentley. However, Ole Smoky is not content to rest on its laurels as the most distributed moonshine in the country. The company’s goal is to elevate the perception of moonshine and present it as an alternative to the more traditional whiskeys on the market. As part of the effort to have consumers try something new, the company has launched a new campaign called C’mon Live a Little. “Ole Smoky is excited to continue to pioneer the moonshine category,” says company CEO John Cochran. “C’mon Live a Little embodies everything that moonshine stands for: being mischievous, having fun, living in the now and turning it up a notch.” As part of the new campaign, a new spokesperson inspired by the Appalachian red wolf has been introduced, Gatlin T. Wolf III. Mr. Wolf III is designed to reach millennials and “the modern drinking man” with his dapper yet mischievous nature. Just one more way Ole Smoky is innovating its way to dominance in the moonshine category.

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Jar PASS THE

THE FIRST LEGAL SHINE: HISTORY IN THE MAKING By Christopher Osburn

Moonshine is a way of life in East Tennessee. Especially in and around Gatlinburg, a bustling, tourist town located at the foot of the Great Smoky Mountains. “Growing up in Gatlinburg, it was hard not to have some experience with moonshine,” says Joe Baker, founder of the Ole Smoky Tennessee Moonshine Distillery. “Tennessee has a special place in moonshine history. It’s an important part of who we are.” He even remembers being a part of the process when he was a little kid. “It was fun standing over the pot and stirring it.” Of course, in those days, moonshine wasn’t technically legal to make. Baker had moonshining in his blood, but he was a criminal defense attorney at the time. He had left Tennessee to go to Georgetown. While there he still couldn’t get away from moonshine. “Everyone asked, can you get us some moonshine?” It became apparent that opening a moonshine distillery might actually be a viable option. Baker knew that the time was right to fulfill his dream. “The tourism element was always a big part of my life.” He thought, “It would be cool if we could do something with moonshine and tourism.” Baker and co-founders Cory Cottongim and Tony Breeden were the first group to apply for a license in 2010. They opened up in a 2,000 square foot

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property. “Everything was done within this small area.” Eventually, the distillery was expanded to 18,000 square feet. This area now includes the distillery, a bottling area as well as a storefront that includes apparel, jars of moonshine and various products made using moonshine. In the past few years, Ole Smoky has become the most visited distillery in the United States. “We are able to draw people to Gatlinburg because we offer something that’s real.” Staying true to tradition, Ole Smoky moonshine is sold in jars similar to the ones it has been bottled in for centuries. “We never considered any container other than a mason jar,” says Baker. They didn’t want a label at first, but were legally required to have one. Baker’s family can be traced back to the earliest settlers of the area. He says that Ole Smoky’s moonshine recipe is a representation of more than 200 years of Appalachian tradition. “Ole Smoky is about a celebration of the whole area.” The people who own the distillery as well as the people who work there live their lives with the motto “pass the jar.” It’s a phrase used to describe the feeling of family, friendship and southern hospitality that is very prevalent in the East Tennessee. “The way we make Ole Smoky is the way it’s always been made.”

Photo by Jim Wright

MULTI-PLATINUM SINGER/ SONGWRITER, DIERKS BENTLEY JOINS OLE SMOKY MOONSHINE. Chilled passed the jar with this country music sensation to find out how shine has influenced his music, lifestyle and summer tour. As a native of Arizona, how did you first get into moonshine? Not until I moved to Nashville and plugged into the bluegrass scene. I would go to any picking party they’d let me into and there was always a bottle or two being passed around. What appeals to you most about moonshine? I remember one of the first times I was at this bluegrass club in Nashville called the Station Inn. One of the guys in the band took me backstage and pulled a jar of shine from behind some stuff on a shelf in the back room. That’s the first time I had it and still to this day, every time I have a sip, it takes me back to that place.

Photo by Jim Wright

How did your partnership with Ole Smoky come about? It was a natural fit with the kind of music that influenced me and the music I’m making. So, when we started talking to Ole Smoky about teaming up for a tour, it was already something I knew my fans would be into. How have you integrated Ole Smoky into your tour? Backstage, I have a bar called “Whiskey Row” that is always fully stocked. What is your recommendation for the best way to enjoy Ole Smoky? My go-to is always straight up White Lightning. Classic. Moonshine is all about hanging out and having a good time. So I definitely recommend it in a mason jar, passed around with friends.

What is the connection between country music and moonshine? Both moonshine and country music are from the south and share the same roots. Most nights out on the road, parking lots are full of tailgaters drinking moonshine… it definitely helps get the pre-show party started!

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Celebrating FINAL DAYS OF

By Lesley Jacobs Solmonson

IN FRANCE, TRADITION TAKES PREFERENCE. THE SUMMER SEASON FOR EXAMPLE BRINGS OUT REVELERS OF ALL SORTS FOR IMPROMPTU GET TOGETHERS AS THE SUN DIPS BEHIND THE MOUNTAINS OR SINKS INTO THE SEA. HERE STATESIDE, LIKEWISE WE CAN ENJOY THE FINAL DAYS OF HEAVEN WITH FAMILY AND FRIENDS BY MIXING EASY, BREEZY LIBATIONS. SOMETIMES IT MAKES SENSE TO JUST KEEP IT SIMPLE.

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Case in point: Grey Goose did just that by dipping into their French heritage, celebrating the season with its Summer Soiree series that showcased their flavor portfolio. The refreshing libations were customized with fresh herbal garnishes that emphasized the garden to glass movement in cocktails. “The Grey Goose Summer Soirees took place over the course of two months in seven cities,” said Vice President, Grey Goose, Tom Swift. “Each event was a celebration of the French Riviera, embodying the effortless style and sophistication of the Cote D’Azur. There, days are spent relaxing at the water’s edge, and nights party into the wee hours with music and energy, all by the light of the moon. Drinks are long, refreshing and exquisitely balanced with Grey Goose, soda and fresh herbs.” We think that raising a glass to summer couldn’t have gotten any easier or more satisfying. Much like the Spanish Gin and Tonic that has taken the cocktail world by storm, the humble vodka and soda

provides a canvas for creative impulses. It morphs beyond just two ingredients into a personal expression of the moment. Keep a bottle of your favorite Grey Goose flavor in the fridge with some Perrier or a soda siphon close by. Pinch fresh herbs or muddle fresh fruit or veggies into your glass. Presto! Immediate gratification. At the peak of the season Grey Goose embarked on their Summer Soirees using them, in the words of North American Brand Ambassador Julien Lafond, “[as an] opportunity to pay tribute to the tradition of the French aperitif, bringing a modern twist and sophistication to the classic vodka and soda by adding fresh citrus and herbs.” With one of Grey Goose’s distinctive flavors, one can build a drink on the fly. In Lafond’s words, each recipe “has been created to combine the Grey Goose flavors with fresh herbs and citrus to create a refined cocktail, easy to build but very complex in aromas and taste.”

Grey Goose L ’Orange &Soda The zingy, peppery kick of basil plays off the citrus burst of orange in the vodka. INGREDIENTS:

1½ parts GREY GOOSE L’Orange 3 parts Club Soda 2 Lemon Wedges Basil Leaves PREPARATION:

Build in a glass with ice. Squeeze in juice from one lemon wedge and discard it. Add Grey Goose L’Orange, top with chilled soda, and garnish with lemon and basil.

Grey Goose Le Citron &Soda

Grey Goose La Piore &Soda

Lemon and thyme are natural partners. Here, they offer a yin and yang, elevating each other’s strengths.

The piney notes of rosemary surround the crisp, round and subtly sweet taste of French Anjou pears in the Grey Goose La Poire.

INGREDIENTS

1½ parts GREY GOOSE Le Citron 3 parts Club Soda 2 Lemon Wedges Thyme Sprig

1½ parts GREY GOOSE La Poire 3 parts Club Soda 2 Lime Wedges Rosemary Sprig

PREPARATION

Build in a glass with ice. Squeeze in juice from one lemon wedge and discard it. Add Grey Goose Le Citron, top with chilled soda, and garnish with lemon and thyme.

Build in a glass with ice. Squeeze in juice from one lime wedge and discard it. Add Grey Goose La Poire, top with chilled soda, and garnish with lime and rosemary. CHILLEDMAGAZINE.COM

HOSPITALITY & MIXOLOGY

with Manny Hinojosa for Cazadores Tequila

by Lesley Jacobs Solmonson | Photos by Wendy White

s a bar consultant and ambassador for Cazadores Tequila, Manny Hinojosa balances the importance of the past with the innovations of the future. The same philosophy goes for Mexico, recently celebrating its Independence Day, when people from all around the country gather to pay tribute to their past heroes and celebrate their continued freedom in the future. As Hinojosa explains, "In Mexico, we like to celebrate Fiestas Patrias (Mexican Independence Day) which is the biggest national celebration in Mexico, the evening of September 15th until the early hours of September 16th. We normally like to go to see El Grito de Independencia, which translates to The Shouts of Independence, where the president or governor, depending on where you live, waves the Mexican flag and mentions the names of all the heroes that took part in the independence of Mexico from Spain in 1810. Afterwards, when all the formalities are over, the festivities begin by drinking Mexican spirits, mostly tequila, eating traditional Mexican food, and of course, a dance here and there."

bartenders. You are treated with great respect from the moment you walk into the door until the moment you leave. The staff will do anything to accommodate your needs." While craft cocktail bars in the States strive for a similar sort of hospitality, the bartender and customer have a far more intimate relationship than in Mexico. In fact, guests never have contact with the bartender, but rather receive their relatively simple drinks - a spirit with some soda or fruit juice and maybe a little lime - tableside. Regardless of where Hinojosa finds himself, he champions Cazadores because of its quality and history. As brand ambassador he is of course a bit prejudiced, but the product he represents makes that easy. “I like to recommend Tequila Cazadores to bartenders and people in the industry for the elegant and well-balanced flavor profiles that Cazadores offers with the four different styles: the blanco, the reposado, the añejo, and the extra añejo. Also [it offers a] mixability in the cocktail world, from classic Mexican cocktails to any other style of mixology.”

Right now, Hinojosa is making the Mexico City Margarita, a nod to the classic recipe with only three ingredients: Tequila Cazadores Blanco, Cointreau, and fresh lime juice. A more modern spin on tequila comes with the Nayarita, which balances Cazadores Reposado, muddled ginger and whole cloves, fresh lime juice, a touch of simple syrup. For extra depth, the drink is topped with Cazadores Añejo and fresh grated nutmeg. One of the reasons Hinojosa enjoys spending time in both the States and Mexico is because of the distinctions in bar culture. "In Mexico, the service in the bar and hospitality business is impeccable," notes Hinojosa, "from the hostess to the servers, to management and

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Manny Hinojosa

INNOVative Cocktails with Manny

CUCUMBER SHOT SANGRITA

Michelada

This classic pairing serves Cazadores reposado in a caballito glass, together with Hinojosa's sangrita shot. INGREDIENTS

PREPARATION

20 oz. Tomato Juice 6 oz. Chipotle Juice * ½ tsp. Salt 4 dashes Maggi Sauce 1 cup Lime Juice ½ tsp. Black Pepper 2 oz. Grenadine 1 tsp. Tajin (Mexican citrus/salt/chile powder)

In a large container, combine all of the ingredients and mix well. *Chipotle juice- combine an 8 oz. can of chipotle chilies and 2 cups of orange juice in a blender. Blend for 30 seconds. Serve in a hollowed out cucumber.

INGREDIENTS

1 ½ oz. Tequila Cazadores Blanco 1 oz. Fresh Lime Juice ¾ oz. Agave Nectar 1 tsp. Tajin Chile Powder 4-5 dashes Hot Sauce (Valentina or Tapatio) Pinch of Salt Mexican Beer PREPARATION

Combine all the ingredients in a cocktail glass with ice, except beer. Shake and serve in a tall glass with tajin rim over new ice and top with beer. Garnish with slice of lime.

Nayarita

INGREDIENTS

1 ½ oz. Tequila Cazadores Reposado ½ oz. Cazadores Añejo ½ oz. Sugar Syrup 1 oz. Fresh Lime Juice 2 slices Ginger Root 4 Whole Cloves Dash of Nutmeg PREPARATION

In a cocktail shaker, muddle ginger and cloves. Combine the rest of the ingredients except Cazadores Añejo. Shake vigorously and serve over fresh ice in a Collins glass, top with Cazadores Añejo. Garnish with lime wheel and dash of fresh grated nutmeg.

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SHERRY GOES

NEW

HEIGHTS USES

COCKTAILS

& F O O D PA I R I N G S By Michael Tulipan, Photos courtesy of Lustau

Few spirits match the versatility of Sherry, which in its various styles can be enjoyed on its own or as a building block for a delicious cocktail. With a history dating back to 1896, Lustau is one of the leaders in the category and is known for its diverse, high quality offerings. It is the only producer to produce in each of the three “Sherry towns” in Spain –Jerez de la Frontera, Sanlucar de Barrameda, and El Puerto de Santa Maria. Luis Luengo, CEO of Grupo Caballero, says the secret to Lustau’s success is “a balanced combination of tradition and innovation that is applied to the entire process of production and ageing of our wines, as well as having a group of excellent and involved professionals.” Over the years, sherry has risen in prominence, fallen out of favor and risen again. The recent resurgence is tied to the influence of bartenders around the world who have rediscovered the flexibility this fortified wine offers. “Sherry has enjoyed a slow evolutionary growth over the past several decades,” Luengo says, “And is now becoming a shining star among bartenders tuned to discovering complex layered flavors.”

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Bars and restaurants, and not just Spanish ones, have discovered the value of having sherry on the menu. Sherry styles pair well with a wide range of foods, much broader than your typical white or red wines. Finos, and especially Manzanillas, which hail from Sanlucar on the sea, work well with the brininess of raw seafood, from oysters to shrimp to fried fish. Can’t decide what goes with artichokes? Try a Lustau Fino for an ideal pairing. Umami rich Amontillado works wonderfully with everything from grilled asparagus to foie gras to duck, even tuna tataki! Have a stew or rich game dish? Put down the red wine and instead pair it with a lovely, complex Oloroso. How to incorporate sherry into a cocktail? The style holds the key with lighter, drier Finos working well with vodka and gin, while richer Amontillados and Palo Cortados marry well with rum, cognac and bourbon. Manuel SuarezInclan, Managing Partner of Barceloneta in Miami, appreciates the vast number of styles and flavors. “Each one has its unique quality and each provides its own thumbprint to cocktails,” he says. He likes to use sherry to round out a classic cocktail, for example a Bloody Mary made with fresh gazpacho instead of tomato juice and served with equal parts vodka and Manzanilla.

CALLE VERACRUZ

CAITLIN LAMAN BAR MANAGER, TRICK DOG

INGREDIENTS

1 oz. Appleton VX 1 oz. Denizen White Rum ¾ oz. Lustau Amontillado de Sanlucar ¾ oz. Lemon Juice ½ oz. Small Hands Food Orgeat ¼ oz. Rich Simple Syrup (2:1) 2 dashes Angostura Bitters 2 dashes Coffee Bitters (house made) PREPARATION

Shake and dump on crushed ice, add more ice so it piles over the top, garnish with a mint sprig and two lemon wheels.

Carlie Steiner, co-founder of Stir Bartending Company in Washington DC, fell in love with sherry when she tried Lustau’s East India Solera. Ever since, she has worked sherry into her menus wherever she could. “We use more sherry, to my knowledge, in our beverage program, than any other event based bar team,” she says. “I love that Lustau is able to create such a large line of products and yet maintain the highest quality throughout.” Caitlin Laman, Bar Manager at Trick Dog in San Francisco, appreciates the diversity of Lustau’s lineup and the flexibility it brings to a program. “Whether it is the Puerto Fino for the bartender learning how to use sherry or the single cask Bodega Capataz Palo Cortado for the wine collector, there is something for everyone.” Sherry also plays a large part in Trick Dog’s cocktail menu development. “Usually when we can’t figure out what a drink needs, it’s sherry,” Laman says. “I have a particular affinity for it and usually people have to tell me “No more sherry!” at more than a couple points in the process.” Sherry also works for the low alcohol section of their menu, where it’s used in just about every cocktail. “Often those are the most pleasant drinks on the menu,” she says.

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Finalists toast

Finalist Drinks

Zach Patterson from Melrose Umbrella Company LA takes home the Purse. By Jeff Greif

Celeb Judge Seong Ha Lee

Ode to Bacchanal

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| Photos by Mona Shield Payne

What would it be like to judge a cocktail competition at the biggest industry conference of the year? Well it was sort of a party, a celebration of cocktails and then something unexpected… a taste of cocktails mixed with wine. Yes, Ste. Michelle Wine Estates and Back Bar USA hosted the grand finale of a new kind of cocktail competition called “Shake The Vine” held in New Orleans at Salon by Sucre during the annual Tales of the Cocktail. They brought in eight finalists from around the country, selected from over 300 hundred applicants nationally, to participate in the grand finale competition where each of the talented mixologists created one unique drink using one of the four Ste. Michelle Wine Estates brands. A surprise hook had been devised a week prior to the competition when Back Bar USA called the finalists and told them they had to create a second drink using Ste. Michelle Wine Estates’ sparkling wine to win. A panel of celebrity judges judged the competition and the winner was awarded a grand prize of $5,000.

T.Cole Newton’s The Odyssey

The party element was short lived by the time the talented crew got in gear. Mixing a new kind of cocktail is serious business and each one of the group was ready to throw it down. As one of the lucky judges I was rewarded with a celebration of unparalleled mixology skills – a taste of eight brilliant beverages. Over a span of over three hours the passionate contenders re-created their pair of drinks on site and presented them one by one to the judges at Salon by Sucre.

The Summer Dress

Zach Patterson, co-owner of Los Angeles’ Melrose Umbrella Company, was chosen as the winner of “Shake the Vine” preparing his original submission, “The Summer Dress,” made with white grapes, Ste. Michelle Wine Estates’ Red Diamond Chardonnay, Grey Goose La Poire, Chareau Aloe Liqueur, Oro Blanco grapefruit, fresh lemon juice and simple syrup; and a second original recipe, “Ode to Bacchanal,” handcrafted with strawberry jam, rosemary, lemon and lime juices, Manzanilla Sherry, La Diablada Pisco and Michelle Sparkling Rose, which earned him the grand prize. T. Cole Newton, who currently owns and operates Twelve Mile Limit, a New Orleans cocktail lounge, was chosen as second place winner for his drink “The Odyssey,” using Ste. Michelle Wine Estates’ Red Diamond Shiraz, Torres Orange Liqueur (imported by Ste. Michelle Wine Estates), Fernet Branca, Mechaalany Fig Jam and lime juice. Egor Polonsky, a Chicago bartender who has worked at The Promontory, Tack Room and Dusek’s, took third place for his creation of “Thyme Redemption” using Ste. Michelle Wine Estates’ Pinot Grigio, Ruby Port, Laphroaig 10 Year, fresh lemon juice, simple syrup and Angostura bitters. Completing the “Shake the Vine” roster of finalists were Spencer Warren from Butcher and the Rye in Pittsburgh with his entry “The Divine Cocktail,” Jair Bustillos from Southern Wine and Spirits in Las Vegas and his drink “A New Chateau,” Adam Murphy from Chicago’s Moto Restaurant for “Pablo and Andrea,” Tim Wigel, lead bartender at Hakkasan at the MGM Grand Hotel & Casino in Las Vegas, for “The Troubador,” and Joe Scalise, manager at Cavo Nightclub in Pittsburgh, for “Blueberry Fields Forever.”

Winner Zach Patterson

This was a fast paced competition with each contestant mixing two drinks in rapid succession. The judges were duly impressed with the innovation and creativity of each of the finalists and as the afternoon advanced it was clear that Ste. Michelle and Back Bar USA had brought in the best of the bartending community.

As one of the lucky judges I was rewarded with a celebration of unparalleled mixology skills

Patterson prepared his original submission The Summer Dress and a second original recipe Ode to Bacchanal, which earned him the grand prize of $5,000.

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THE DYNAMIC

DUO Willy Shine AND THE WINNER OF

A BETTER WAY TO DRINK C O C K TA I L C H A L L E N G E ,

Tina Ross M I X E D I T U P AT

TALES OF THE COCKTAIL 2015 Photos Courtesy of Veev On July 17th, mixologists Willy Shine, Jesse Carr, and Tina Ross, winner of Chilled’s A Better Way to Drink cocktail challenge, kicked off Tales of the Cocktail at the “Dynamic Duo” event at Balise. Veev cocktails inspired by the sounds and culture of New Orleans were served in addition to Ross’ winning cocktail, The Golden Light, made with coconut oil fat-washed Veev, lemon juice, and rose liqueur. The party continued into the morning, moving to Apolline Restaurant where Veev hosted the Brunch &

Cocktails event. Specialty all-natural Veev cocktails created by Willy Shine were served accompanied by traditional brunch-style New Orleans cuisine. VIP guests ate, drank, and received a unique opportunity to discuss the reformulated Veev 2.0 with Willy Shine and learn more about tips for crafting the perfect cocktails for food pairing. Here is what Willy and Tina had to say about their experiences with Chilled Magazine and Veev’s A Better Way To Drink Cocktail Challenge.

Willy Shine The overall experience for me was pretty amazing. I was so very impressed and truly blown away by the amount of entries as well as the creativity and integrity in each of the cocktails. I saw so much variety in styles, techniques and flavors from all corners of the country. Choosing the winner was really difficult. The commitment and passion to creating a cocktail that showcases each bartender individually along

with their creative process all to define A Better Way to Drink was unbelievable. It was an outstanding experience! This challenge requires true integrity, creativity, passion, and commitment. Through the cocktail and the creative process, we learn about the individual bartender and what A Better Way to Drink means to them.

Tina Ross, WINNER OF A BETTER WAY TO DRINK COCKTAIL CHALLENGE As a challenge oriented person, I thrive on the thrill of using my craft as a focus lens for my competitive nature. I found myself becoming familiar and intimate with Veev as a means of innovation. My experience from the beginning to finish with the BWTD challenge was refreshing for me as it allowed me a new way to think about drinking and competing as well. The people I’ve met along the journey have also enhanced the quality of the experience.

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Working with Veev has been eye opening. I recall a time when elderflower liqueur became such a staple ingredient in our cocktails. The poignant flavor of Veev I feel is very reminiscent of that time. Veev’s acai profile will be a staple ingredient in cocktails.

Morgan Zuch

Bar Manager, Datz Restaurant Group

Tina Ross

Bartender, Harvard & Stone

Bug’s Bananas

The Golden Light

INGREDIENTS

1 ½ oz. Veev 1 ½ oz. Carrot Juice ½ oz. Monin Lemongrass ¼ oz. Vanilla Extract Foam* 8 oz. Cinnamon Simple Syrup** 4 Egg Whites ¼ oz. Banana Extract

1 ½ oz. Coconut Oil Fat-Washed Veev* ½ oz. Fresh Lemon Juice ½ oz. Giffard Pamplemousse Rose Liqueur (Grapefruit-Rose Liqueur) ¼ oz. Simple Syrup 6 Thai Basil Leaves

PREPARATION

Combine ingredients in shaker and lightly muddle basil. Shake and double strain over ice. Add ½ oz. of soda water. Garnish with Thai Basil Flower.

Combine Veev, carrot juice, Monin Lemongrass and vanilla extract in a mixing glass. Add ice and shake for 10-15 seconds until well chilled. Strain into a well-chilled coupe. Top with banana foam, banana slice and ground cinnamon.

WINNING COCKTAIL

PREPARATION

**Cinnamon Simple Syrup- 1 cup sugar, 1 part hot water, 8-10 cinnamon sticks steeped into mixture. Then chill a coupe glass with ice. Pour out the ice.

*Coconut Oil Fat-Washed VeevCombine one 750ml bottle of Veev with one 14 oz. jar of melted unrefined coconut oil. Stir ingredients together in a shallow pan for 30-60 seconds. Place pan in a freezer overnight. As the liquid chills, the coconut oil will separate from the Veev, allowing for easy removal of the solid layer of coconut oil. Remove the coconut oil the next morning and allow liquid to reach room temperature before serving.

Lana Gailani

Dan Sabo

*Foam- Mix 4 egg whites, cinnamon simple syrup, banana extract. Pour ingredients into a whipped cream CO2 canister and charge. Let chill for 3 hours.

Bartender, Pouring Ribbons and Seamstress

Beverage Manager, Ace Hotel DTLA

Playing Doctor

Daywalker No. 5

INGREDIENTS

1 ½ oz. Veev 1 Orange Slice 1 Lemon Slice ¼ oz. Genmaicha Green Tea Syrup* ¼ oz. Honey Syrup** ¾ oz. Lemon Juice ¾ oz. Lustau Amontillado Sherry 3 dashes Peychaud’s Bitters

1 ½ oz. Veev 1 oz. Fresh Lemon Juice ½ oz. Solerno Blood Orange Liqueur ½ oz. Cocchi Americano 1 bar spoon Ginger Tumeric Syrup* 3 dashes St. George Absinthe

PREPARATION

Combine orange and lemon slices with tea and honey syrups in shaker; muddle. Add lemon juice, sherry, and Veev, shake and strain over crushed ice into Collins glass. Top with 3 dashes Peychaud’s bitters. Garnish. *Genmaicha Green Tea SyrupSteep 5 bags Genmaicha tea in 12 oz. hot water for 6 minutes. Remove tea bags and measure water, add an equal amount of white sugar.

PREPARATION

Add all ingredients to a mixing tin, add ice and shake vigorously. Double strain into a Nick and Nora glass. *Ginger Tumeric Syrup- Add 8 oz. rough chopped ginger, 8 oz. hot water, 8 oz. agave, 1 tsp. tumeric to a blender, and blend until smooth. Run through a chinois to remove ginger fiber. Garnish with crystallized ginger.

**Honey Syrup: 1:1 syrup with light honey (clover or wildflower; local if possible). Garnish with orange and lemon slice, raspberry and mint sprig. CHILLEDMAGAZINE.COM

TUTHILLTOWN DISTILLERY CELEBRATES

10 YEAR ANNIVERSARY DEEPLY ROOTED IN THE CRAF T SPIRITS COMMUNIT Y By Michael Tulipan

Photos courtesy of William Grant and Sons

When you look up the word scrappy in the dictionary, Ralph Erenzo and Brian Lee’s photos should accompany the definition. The co-founders of Tuthilltown Distillery, New York’s first craft distillery since Prohibition, took the spirits world by storm in the mid 2000s with the iconic Hudson Whiskey line, upending preconceptions and altering the landscape like few companies had before. With their eyes on the emerging craft spirits industry, Erenzo and Lee took a leap by buying the landmark Tuthilltown Gristmill in 2001 and introducing their first spirit in 2005. Regulations proved arcane, banks refused to lend money and customers wondered if you could make bourbon outside Kentucky. But

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the partners would not let any roadblocks stand between them and the launch. Most significant was Erenzo’s work on the passage of New York State’s Farm Distillery Act, which allowed farms to establish distilleries on their land and sell their spirits direct to consumers.

“When was the last time you heard of a whiskey company lowering the price?”

The head start proved crucial according to Erenzo, who recalls, “The four years we had over any other craft distiller allowed us to sink deep roots into the spirits community in New York and nationally.” It also gave them early access to the New York media and the opportunity to tell their story. At the heart of the Tuthilltown story lies Hudson Whiskey, the brand that truly launched the distillery into the stratosphere thanks to an exceptional roster of bourbons and rye. Those recognizable 375 ml apothecary bottles weren’t a style statement, however. “The reason was very simple,” Erenzo says, “we did not have sufficient ready product to start bottling 750 ml bottles, and the high price was because it cost us that much to make Hudson whiskeys.” In 2009, Tuthilltown’s availability increased exponentially when William Grant acquired the Hudson Whiskey brand and its five unique spirits. In addition to expanding the distribution of their whiskey, Erenzo says, “It also established our street cred, by being the first craft brand to be picked up by a respected whiskey house for worldwide distribution. We have grown considerably as a result. Between 2013 and 2014, we increased our production by six times.” The whiskeys continue, however, to be produced in Tuthilltown with local grains.

product launches. Increased production means Hudson Whiskey will be sold in 750 ml bottles for an astonishing five dollars more than the 375 ml bottles, which will mainly feature short run batches in the future like their new Maple Cask Rye Whiskey. As Erenzo puts it, efficiencies and the investment mean they can pass savings along to customers. “When was the last time you heard of a whiskey company lowering the price?,” he asks. Though neither Erenzo nor Lee had a background in spirits, their contributions to craft distilling have been many and they are eager to impart their knowledge to others. To everyone in the industry, from bartenders who have supported them to prospective distillers, Erenzo wants you to know you can drop in for a visit or just give him a call. “They should also know that if they have questions they are welcomed to phone me direct and ask.”

With ten years under their belt, Erenzo looks to the future but also to his own backyard. Stability allows for experimentation with grains and finishes, as well as working with local Hudson Valley fruits for future CHILLEDMAGAZINE.COM

NEW STYLES OF WHISKEY Boldly Going Where No Other Whiskey Has Gone Before By Christopher Osburn Photos Courtesy of Corsair Distillery

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Many of us have memories of close friends that we have lost contact with as the years have spiraled by. Everyone has a few friendships that have stood the test of time though. making something like whiskey instead of bio-diesel. They both agreed that the idea of opening a distillery from scratch seemed like an exciting proposition. They spent months immersed in the study of distilleries and the art of craft distilling. In 2007, after they were sure they had ingested enough information to make a go of it, they opened their first distillery in Bowling Green, Kentucky. They pride themselves on their fearless experimentation. “Corsair makes unique, innovative, and unusual products that do not easily fit into existing whiskey categories.” Their motto is quite simple: “If it has been done before we do not want to do it. Our goal is to expand the horizons of whiskey making. We do this by making distinctive whiskeys no one else has ever made. Whiskey is very traditional and conservative. We are not.”

arek Bell and Andrew Webber, the founders of Corsair Artisan Distillery in Nashville, have been friends since they were children. They started in the alcohol world by home brewing wine and beer in Bell’s garage. Bell had been home brewing beer, wine and sake for several years and Webber grew up learning the craft of winemaking. But their experience in distilling was nil. “We have no history in the world of spirits before Corsair,” says Bell. One afternoon, while trying to build a prototype of a bio-diesel plant, they ran into a rough patch and were having difficulty finishing the task. The garage was sweltering and the pair quickly realized that the amount of work they were putting into making bio-diesel didn’t actually equal out to a satisfying final product. Bell commented that he wished that the two were

Single Barrel Triple Smoke

Spiced Rum

In the few years that Corsair has been open, the distillery has received many awards and accolades for their inventive and adventurous choices. The big ones are Craft Distillery of the Year, Artisan Whiskey of the Year and back to back Innovator of the Year Awards (2013 and 2014) from Whisky Magazine. They also won Craft Distiller of the Year from Wizard of Whisky. Corsair makes a lot of different products and has a very interesting way to pick new whiskies to distill. “We have some major attention deficit disorders,” says Bell. And they really like trying new things. “We make about one hundred new whiskey recipes a year. The top ones we enter into competitions.” If any of the whiskies win awards, they are put into production. “We do not make a standard Kentucky Bourbon or Tennessee Whiskey even though we have distilleries in those states and could do so with authenticity.” Why not just make a safe and standard bourbon and laugh all the way to the bank? “Because it has already been done. We want to create new styles of whiskey. To boldly go where no other whiskey geeks have gone before.”

Genever

Centennial

Gin

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MASTERS OF THE CRAFT REVOLUTIONIZING THE WAY BEER IS SERVED

By Mike Gerrard Photos courtesy of Heineken USA Heineken USA has been quietly trialling a new keg beer system in parts of the country, and from bartender feedback it could revolutionize the way beer is served. The new BrewLock system uses a patented double-wall 20L keg made from 100% recyclable PET plastic. The beer is stored in a bladder inside the keg. Traditional kegs rely on an often-expensive blend of CO2 and N2 that can result in compromised quality. With BrewLock, a small, customized air compressor exerts pressure in the area between the shell and the bladder, pushing the beer through the draught lines untouched. “It relies on natural atmospheric pressure versus propellant gases” says Mark Lang, On-Premise Commercial Marketing Manager for Heineken USA. “Unlike traditional draught systems, no outside elements ever touch BrewLock beer. Air, light, CO2 and mixed gasses are kept out of contact with the liquid, providing customers with a truly great draught beer experience every time.” BrewLock kegs are significantly lighter than steel barrels and are horizontally stackable when not in use. They also provide a nearly 100% yield so every last drop of profit is squeezed from the keg. In April, Heineken USA announced that its BrewLock System had won a Food and Beverage Innovation (FABI) Award from the National Restaurant Association. The FABI Awards recognize food and beverage products that will make a significant impact in the restaurant industry. Industry awards are all very well but the most important reactions are from the people who have to use the system – bartenders. And there’s no doubt it’s been a hit with the first bars to try it.

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Lisa Churchward of The Churchward Pub in Alameda, California, says: “The BrewLock system is so easy to change and light to move that anyone can do it. It’s compact so it saves room in our cooler, and because it has an almost 100% yield, its small size doesn’t mean you’re constantly changing it. It’s the future of beer distribution and I’m looking forward to more brands moving in the same direction.” The size of the keg has been a hit with female bartenders in particular, such as Fiona Hopkins of The Mad Hatter Pub and Eatery in New York. “The compact size of the keg means that it’s easy to transport, store and change,” she says. “There’s little or no waste in each keg. The new system means that no air enters the keg once it’s been sealed, so a pint of Heineken BrewLock remains as fresh as if you were drinking it in the brewery in Amsterdam.” Yvonne and Terry McCullough are the husband-and-wife owners of the Parkway Lounge in Oakland, California. Yvonne works behind the bar and admits to being nervous about trying the BrewLock System. “Heineken in the bottle was our number one seller,” Yvonne says, “and our biggest concern was that draft, let alone BrewLock, was uncharted territory for us. Our loyal customers were a bit wary of this new offering. Needless to say our fears were put to rest; the customer acceptance of BrewLock draft came down to its taste, and it’s been a smooth transition. Our loyal Heineken customers are happy, and that’s what really matters.” BrewLock is available in select markets in both Heineken Lager and Newcastle Brown Ale kegs. For information on BrewLock, visit brewlocksystem.com or contact your local HEINEKEN USA distributor.

AMSTERDAM, NETHERLANDS: Interior of the Heineken Experience center, a historic brewery for Heineken beer.

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Photo by Anthony Mair

Bloody Mary Tableside Cart at Hearthstone Kitchen & Cellar

Tableside Service

100

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Photo courtesy of Pearl’s

Pearl’s Rooftop offers their infamous Mimosa Kit

By Lance Mayhew

“I think bar carts are a mode of service that the bar wants to express with their guests,” says Jordan Felix, bar manager at Portland’s Multnomah Whiskey Library. Reminiscent of a London gentleman’s club, the Multnomah Whiskey Library is both refined and approachable. At the Whiskey Library, bartenders push a cart filled with the ingredients for the current cocktails on the menu, along with a curated selection of spirits to the guest table. “The Library uses carts to execute an intimate service for the guest. We bring the bar to you is really the best way to explain it. The bar carts are equipped to make a stirred or built cocktail, pour neat spirits and/or act as a landing area to showcase flights of spirits. The advantage is allowing the guest to relax, to give education tableside and showcase technique or talent up close. The disadvantages are not shaking the cocktail for the guest or having every single bar tool or amenity in arm’s distance.”

At Taverna Opa Orlando everything is made fresh in-house. Katerina Coumbaros explains that her family recipes and traditions, passed down through the generations, are expressed in the traditional Greek restaurant and are meant to capture all the senses of each guest. Their tableside cocktails and hummus are created alongside nightly tabletop belly dancing. Ultimately, this European style of service has been adapted to American tastes, from elegant to playful to relaxing. According to Felix, tableside service is here to stay. “I think bar carts and tableside service is an art. The London bars make it seamless. I truly believe that tableside service provides a tailored experience that can wow even the most steadfast critics.” With the variety of styles being adopted for tableside drinks, this trend offers something for everyone. Photo courtesy of Taverna Opa

One of the most interactive styles of cocktail service is tableside preparation. At the elegant DUKES hotel in London, England, the bartender brings out a bar cart stocked with the ingredients he needs and prepares the drinks at the table. While tableside preparations may be more evocative of the European-style of service (Connaught Bar and the Beaufort Bar), America is also getting into the game. Here, tableside preparations are gaining ground, from elegant bar carts to whimsical cotton candy cocktails that dissolve right in front of the guests’ eyes to DIY Bloody Mary service. The results are intriguing, providing patrons with a unique cocktail service that can enhance the guest experience.

A more playful and theatrical style of service is provided at Los Angeles’ Barton G LA, where the bar offers a “Below Zero Nitro Bar” using liquid nitrogen in addition to more classic style cocktails. The whimsical Cotton Candy Martini is presented tableside, with a martini glass filled with bubblegum flavored spun sugar. The server then pours over it a mixture of citrus vodka, ruby red grapefruit juice, orange juice and Cointreau, dissolving the cotton candy and creating a puff of smoke for a final flourish. Casinos are getting into the trend as well, with Red Rock Casino’s Hearthstone Kitchen and Cellar offering up a Bloody Mary Tableside Cart. Featuring 50 Bleu vodka, house-made Bloody Mary mix and a variety of additions and garnishes ranging from HP Sauce to hot sauces, cornichons and asparagus, this cart lets guests customize their cocktail to their preference. If Bloody Marys aren’t of interest, Hearthstone also offers a unique tableside Bubbles for Breakfast with one bottle of Moet & Chandon Champagne, a dozen freshly shucked oysters, juices and fruit. Taking the breakfast bubbles concept a bit further, Pearl’s Rooftop above the Sunset Strip offers a DIY Mimosa kit with any purchase of sparkling wine. Fresh squeezed orange juice, white peach and strawberry purees and fresh berries are delivered tableside for guests to mix their own cocktail while enjoying the beautiful view and perhaps spotting a celebrity in this Hollywood hotspot.

Taverna Opa Orlando offers tableside Mojitos CHILLEDMAGAZINE.COM

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END OF SUMMER CLASSICS WE RARELY TURN DOWN A DRY MARTINI, BUT WHEN WARM SUMMER NIGHTS BEGIN TO FADE, WE DON’T MIND SWITCHING IT UP TO MORE VERMOUTH-CENTRIC DRINKS. WE TURNED TO THE TALENTED BARTENDERS AT CINZANO FOR SOME IDEAS ON THE BEST OLDIE BUT GOODIE CLASSICS PERFECT FOR EASY END OF SUMMER MIXING. Photos courtesy of Cinzano

NEGRONI INGREDIENTS 1 ¼ oz. Gin 1 oz. Campari ¾ oz. Cinzano Rosso Sweet Vermouth PREPARATION Add all ingredients to a cocktail shaker. Add ice and stir until chilled. Strain over ice in an Old Fashioned glass. Garnish with an orange peel.

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SWEET KIR INGREDIENTS ¾ oz. Cinzano Bianco ¾ oz. Crème de Cassis Top with Cinzano Prosecco PREPARATION Build in a flute. Garnish with fresh strawberry.

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ROME WITH A VIEW INGREDIENTS 1 oz. Campari 1 oz. Cinzano Extra Dry Vermouth 1 oz. Lime Juice Â¾ oz. Simple Syrup Soda Water PREPARATION Add all ingredients except soda water to cocktail shaker. Add ice and shake until chilled. Strain over ice into a Collins glass. Top with soda water and garnish with an orange wheel.

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AMERICANO INGREDIENTS 1 ½ oz. Cinzano Rosso Vermouth 1 ½ oz. Campari Splash of Soda PREPARATION In an Old Fashioned glass, build directly on the rocks. Garnish with an orange peel.

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SPOTLIGHT

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HOTSPOT

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AMERICAN with CHEF JUSTIN LEO By Michael Tulipan

Deep in the heart of Disney country, American Q and its chef Justin Leo are bringing a sophisticated touch to barbecue and craft cocktails. Open just over a year, American Q is already drawing crowds with its unique blend of bbq, craft beers and creative cocktails. Housed in a space evoking a 1950’s farmhouse, American Q takes its cue from the diversity of American barbecue, exploring the flavors of each region while showcasing Florida produce and locally sourced pasture raised meats. The room’s showstopper is a cherry red 1951 Ford F1 pickup truck with its bed serving as an appetizer buffet for the rodizio-style barbecue offerings. Leo lends his touch to the cocktail program as well, having uncovered a passion for cocktails during a previous stint working at a steakhouse. With customers clamoring for more than just a glass of wine to accompany their meal, Leo began experimenting with cocktails. “I started playing around with different flavors. This then became a part time passion at home where I found that I had an affinity for whiskeys, especially bourbons, and craft tequilas.” When it came time to design the beverage program at American Q, Leo partnered with China Grill Management Corporate Chef Sean Mohammed and Corporate Director of F&B Luke Rinaman. They wanted a program that would appeal to a broad range of customers while still utilizing top shelf spirits. The trick was to pair it with barbecue, which tends to be rich with fatty cuts of meat. The resulting list is full of takes on the classics like the Cherry Maple Manhattan,

Negroni Sour and the Rocky Mountain Old Fashioned. The goal was also to represent regions throughout the United States, mirroring the approach of the barbecue. Craftsmanship is evident in each of the offerings, which aim to match the intensity of the barbecue but without being overly strong. Leo says, “All of our specialty drinks are made with fresh produce and housemade simple syrups, which allow us to create flavors that really stand out.” He cites one example, the Cherry Maple Manhattan, which uses 1792 Ridgemont Reserve bourbon infused with bacon fat and garnished with their house swine candy. American Q’s version of the Moscow Mule, using house-pickled ginger juice to sub for the lime, is another twist on a classic that has proven to be very popular with customers. The same approach was taken when creating the beer list. Leo and his team looked at many different craft breweries with the goal of offering a craft beer program that was unique and appealing with flavor profiles straight across the board from ales to porters. Leo feels perhaps the strongest affinity for the whiskey program, however. “We have also been working diligently on creating a very unique whiskey, bourbon and scotch menu,” he says. “Currently we have over fifty unique bottles and our whiskey fans really enjoy going through them while at the bar.” Orlando may be known as a playground for kids, but American Q proves adults can have just as much fun.

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LAST CALL

CHILLIN’ WITH

Ta’Rhonda Jones ACTRESS, RAPPER (LADY HEROIN) AND FASHION DESIGNER, TA’RHONDA IS BEST KNOWN FOR HER BREAKOUT, SCENE-STEALING ROLE AS PORSHA TAYLOR, COOKIE LYON’S ASSISTANT ON FOX’S HIT SERIES EMPIRE. SEASON 2 PREMIERING SEPTEMBER 23RD. INTERESTINGLY, THE CHICAGO NATIVE WAS WORKING AS A BUTCHER BEFORE SHE WAS CAST AS A FEMALE RAPPER. THESE DAYS TA’RHONDA IS ALSO WORKING ON HER MUSIC CAREER AND GETTING READY TO LAUNCH SOME OF HER FASHION IDEAS.

Down Time

I love spending time with my family and goofing off a lot.

Photo by Mike Jue

DINING OUT

If you know me like I know me… I eat almost anything and it doesn’t matter where.

Food Favorite I live for spicy foods. I love jerk anything!

Drink

I like fruity drinks, like a Sour Amaretto with extra fruit. But when I prepare drinks for a family BBQ I always make a special drink I like to call I shot the sheriff but I didn’t shoot the deputy juice. It’s vodka, mixed with fruit punch, with sliced oranges, lemons, strawberries, pineapples and watermelon.

Home Bar

If I had one it would have lava lamps everywhere and lots of gummy candy.

CHILLED VOLUME 8 ISSUE 4 AUGUST/SEPTEMBER 2015 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA, LLC. 321 STEEPLE WAY, ROTTERDAM, NY 12306. APPLICATION TO MAIL AT PERIODICALS POSTAGE PRICES IS PENDING AT SCHENECTADY, NY AND OTHER ADDITIONAL MAILING OFFICES. POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MEDIA, LLC. 321 STEEPLE WAY, ROTTERDAM, NY 12306.

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