Chilled Magazine - Volume 9 Issue 3 by Chilled Magazine

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CONTENTS

VOLUME 9 - ISSUE 3

Aisha Tyler

Courage+Stone Crafting Cocktails for Home

Creativity Thrives at Tales of the Cocktail

Keynotes, Brand Events and Behind the Scenes

Women Distillers The Power of the Female Palate

Tales On Tour

Cheers to Cocktail Culture Around the Globe

Nolet Family Distillery Celebrating 325 Years of Spirits Making

Recipes

Fresh Cocktails and Punches

102 Hotspot

Floridita Havana, Cuba

CHILLED MAGAZINE

features

THE LUSTAU SOLERA STAND OUT COMPETITION ENTER YOUR LUSTAU BRANDY COCKTAILS

to win a trip to Spain! Visit chilledmagazine.com/lustau for details

April 30 through July 31, 2016

Best in Class Gold Medal at the International Spirits Challenge @Bodegas_Lustau

@emilio_lustau

#LustauWineAffairs

CONTENTS

VOLUME 9 - ISSUE 3

departments Editor’s Note

10 A Message From Franky Marshall

Bottoms Up!

12 Cool Products - Stuff You Need to Know About 14 Cool Bottles - Creative Containers 16 How to - Make Ginger Beer

The Locals

20 Titans of Tiki - Martin Cate and Daniele Dalla Pola 22 Bartender Submission - Crystal Pavlas, Chilled 100 Member 24 Bartender Submission - Liam Deegan 26 Ask Josh - Josh Curtis, Marketing Menus 28 Bar Owner Profile - Alba Huerta, Julep 30 Brand Ambassador Profile - Maurice Hennessy 32 Bar Profile - Anna and Drew Mains, Rockford 34 CAP Profile - Denzel Heath 36 Distiller Profile - Simon Buley, Caorunn Gin 38 CAP Profile - Christopher Lowder 42 Spirited Storyteller - Steven Soderbergh, Singani 63 44 Competition Winners - USBG Global Legacy Cocktail Showcase

Advanced Mixology

54 Drink In History - The Moscow Mule 56 Year of the Mule - Angel Teta, Chilled 100 Member 58 Drink To That - Tujague’s Turns 160 Years Old 60 Food Know How - Passion Fruit 62 In The Know - Anne Louise Marquis, Making the Most of Tales 64 Mixologist for Hire - Logan Ronkainen, Simple Syrup 66 That’s The Spirit - Born on the Bayou, Bayou Rum 68 Creative Cocktailing Jonathan Shock and Bazil Zerinzky, Catahoula Hotel 70 The Next Mix - Mixing with Ojén 72 Top Trends - Modern Tiki

Mix It Up

18 Behind the Tiki Bar 40 Celebrity Sips - Celebs and Craft Cocktails 52 Mix It Up - Frozen Irish Coffee at The Erin Rose 74 Shaking & Stirring - Spirit Launches 104 Last Call - Chillin’ With Kim Coates

14 6

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AND THE WINNER IS... RATED #1 WORLD’S BEST GIN*

*Cigar & Spirits Magazine March 2016 Issue

*October 2014 Issue

*Cigar & Spirits Magazine, October 2014 & March 2016

Discover More Online @NOLETSGins PLEASE DRINK RESPONSIBLY

VOLUME 9 - ISSUE 3 PUBLISHER Jeff Greif ASSOCIATE PUBLISHER, EDITOR AT LARGE Thom Meintel EDITOR IN CHIEF Gina Farrell SENIOR EDITOR Lesley Jacobs Solmonson EXECUTIVE EDITORS Vicki Cruz, Anita Smith MIDWEST ACCOUNT DIRECTOR Cathy Kruchko ADVERTISING COORDINATOR Kristin Baasansukh MARKETING COORDINATOR Max Ferro MARKETING ASSISTANTS Joy Sinacore, Madeline Levin CHILLED 100 NATIONAL DIRECTOR Steven Dragun ART DEPARTMENT Daniel Batlle, Rick Jensen, Jessica Bartlett, Danny West, Jackson Ryan PROMOTION ART ASSISTANT Michael Scarso EDITORIAL STAFF Nicole DiGiose, Monique Farah, Bryen Dunn, Mike Gerrard, Ariana Fekett, Judi Laing, Frankie Corrado, Michael Tulipan, Megan Eileen McDonough, Francine Cohen, Cydnee Murray, Shawn Evertsen, Ruth Tobias, Mathew Powers, Lanee Lee CONTRIBUTORS Franky Marshall, Logan Ronkainen, Jake Bliven, Benton Bourgeois, Gwendolyn Knapp, Anne Louise Marquis, Josh Curtis, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo: Robert Adam Mayer Images: Shutterstock.com SUBSCRIPTIONS Subscribe to 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. 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 9 - Issue 3 Copyright ©2016 Chilled Media, LLC.Chilled Magazine® and the Chilled Magazine® logo are registered trademarks owned by Chilled Media, LLC. All rights reserved. CHILLEDMAGAZINE.COM NEWSSTAND DISTRIBUTION Curtis Circulation Company, LLC.

CHILLED VOLUME 9 ISSUE 3 JUNE/JULY 2016 IS PUBLISHED BI-MONTHLY BY CHILLED MEDIA, LLC. 321 STEEPLE WAY, ROTTERDAM, NY 12306. APPLICATION TO MAIL AT PERIODICALS POSTAGE PRICES IS PENDING AT ALBANY, NY AND OTHER ADDITIONAL MAILING OFFICES. POSTMASTER: SEND ADDRESS CHANGES TO CHILLED MAGAZINE PO BOX 15445 NORTH HOLLYWOOD, CA 91615

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REINVENT A CLASSIC #HE NN E SSYCL ASSI CS

PLE ASE D R IN K R E SPON SIBLY. I mp o r ted Co g n a c H en n essy ® , 4 0 % Al c . /Vo l . ( 8 0 ˚ ) . © 201 6 Im po rte d by M o ë t He nne ssy U SA , I n c . , New Yo r k , NY. H E NNE SSY i s a reg i stered tra d ema r k .

EDITOR’S NOTE

VOLUME 9 - ISSUE 3

GUEST EDITOR FRANKY MARSHALL

Photo by Christina Constantikes Lawrence

In 2009, I was a virgin - a Tales virgin, that is - but only for a short time. That was the year I was selected to be a part of the Cocktail Apprentice Program, which began my relationship with this esteemed cocktail festival. Following that came two more turns as an Apprentice, being featured at Spirited Dinners, working major events and parties, then stints as a panelist and Seminar Moderator on multiple occasions. In fact, being a CAP led me to enter and win the Apprentice Cognac Competition in 2012. Not only was the prize a trip to the region, but I was also invited to apply for the Cognac Educator Program, from which I earned my certification in 2014.

These career advances are just a few of the reasons why Tales is a must-attend event for me. So it’s no surprise that when the folks at Chilled asked me to be the guest editor for their Tales of the Cocktail issue, I said yes! In addition to my personal connection to the event, I always look forward to catching up with old friends, expanding my network, and learning about what’s new. This year is no exception. There have been so many advances in our profession over the past few years; it’s an exciting time to be doing what we do! Not only are bartenders continuing to push boundaries for serves, techniques, and ingredients, we are also thinking more like chefs in the way we construct cocktails. We’ve become concerned with things like provenance, sustainability, fair hiring practices, wage parity... and that’s only part of it. These days the role of the modern bartender is expanding and goes well beyond the bar. We continue to be viewed as influencers and tastemakers; we get to collaborate with like-minded professionals outside of the industry, and are in demand as speakers, writers, and consultants. Our reach grows exponentially on a daily basis. So, now I raise a glass to all the bartenders out there. Please keep doing what you do. Make great drinks, ask questions, innovate, and make us all proud.

all Franky Marsh Happy Tales!

Franky Marshall is an industry professional and world-traveling modern bartender. She is the former Vice President of the USBGNY and is currently the Beverage Director at Le Boudoir, Brooklyn.

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Some reputations

are built. Others are shaken.

premium fruit purees, specialties & blends Complimentary samples available for beverage professionals: perfectpuree.com/chilled

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT

MONKEY SHOULDER KONGA SHAKER

The Konga Shaker hasn’t been made since the 1930s, but the shape is iconic in the cocktail world. Monkey Shoulder has brought back a new and improved version of this tool, officially premiering it at Tales of the Cocktail in 2016. With a classic screw top and Bakelite handles, the stainless steel shaker is designed to “rotate and roll” cocktails, adding a bit of old school-flair to one’s shaking.

GIN FOUNDRY BOTANICAL ODYSSEY OF GIN

The Botanical Odyssey of Gin pack contains four distinctive gins in 20cl ceramic bottles, as well as a 24-page booklet explaining the nuances of gin’s complex botanicals and how each adds a distinctive note to its flavors and aromas. Each gin celebrates a unique flavor profile: Citrus, Floral, Herbal, and Spiced. While juniper is the element that unites all the botanicals, these individual gins allow the drinker to explore four of the spirit’s most familiar flavor elements in exacting detail.

ABSOLUT ELYX COPPER FLAMINGO PUNCH BOWL

The pineapple has been a symbol of hospitality throughout history. When Absolut Elyx introduced their copper pineapple, it became an immediate darling of the bartender set. The spirits company has continued its tradition of hospitality with a collection of cocktail furnishings, including this copper flamingo punch bowl. The gleaming finish highlights a graceful flamingo, its wings parted to make room for your libation of choice.

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BOTTOMS UP!

COOL BOTTLES

CREATIVE CONTAINERS HANGAR 1 FOG POINT VODKA

As the name hints, Fog Point vodka is made from, yes, fog. Hangar 1 has set up fog collection stations in its northern environs - from San Francisco’s Outer Sunset to Sutro Tower to the Berkeley Hills. These stations gather fog and return it to its former watery state, after which it is then added to distilled grape spirit. This innovative process is presented in a distinctive, corked bottle that tells the story of this “Made in California” series on the bottle front with a map of Northern California on the back. Hangar 1 calls their newest effort “a rewarding experiment in terroir and sustainability.”

STILLHOUSE WHISKEY

Outside-the-box packaging is evident in Stillhouse’s new 100% stainless steel cans, which are not only unbreakable, but also recyclable and lighter than glass. Founder and CEO Brad Beckerman partnered with Sandstrom Partners to create packaging that was utterly different from anything in the marketplace. Inspiration came from the whiskey-making process itself, where the product is often stored in stainless steel vats before and after aging. Then, Beckerman created a proprietary “Stillhouse red” color to make the cans stand out in the marketplace, as well as designing a more dynamic, off-premise display system.

VIEJO INDECENTE ENSAMBLE

With its eye-catching, black-and-white keyhole motif (an eyeball peeking through) and miniature key jangling on the bottleneck, Viejo Indecente mezcal clearly wants to be noticed. Together, the bottle and key gives mezcal fans all the tools they need to unlock the door to a new world of mezcal. Indecente avoids the smoky notes usually present in mezcals imported to the United States by steam cooking the agave in clay ovens. The vibrant profile reflects a true agave flavor that comes not only from the process, but also the sustainable approach to harvesting. While the Lucas family has been cultivating agave on the same plot for over 100 years, the bottling on Viejo Indecente is decidedly modern.

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BOTTOMS UP!

HOW TO

HOW TO MAKE GINGER BEER GINGER BEER HAS BEEN AN ESSENTIAL INGREDIENT BEHIND THE BAR SINCE FOREVER. UP UNTIL RECENT YEARS, WE ONLY HAD BIG BRAND BOTTLED OR CANNED VERSIONS; LUCKILY, THE COCKTAIL REVOLUTION RESULTED IN PLENTY OF ARTISAN BREWS COMING AVAILABLE. AMONG THESE IS BRASS CITY SHRUB & SODA (FORMERLY HUHU’S GINGER BREW). LOCATED IN NEW ORLEANS, BRASS CITY, WHICH PROVIDES DRAFT GINGER BEER TO LOCAL BARS AND HAS PLANS TO EXPAND INTO BOTTLED GINGER BEER, SHRUBS, AND OTHER SODAS, USES ALL FRESH AND LOCALLY MADE INGREDIENTS. CO-OWNER BENTON BOURGEOIS SHARES A RECIPE FOR HOMEMADE GINGER BEER THAT WILL HAVE YOU “BREWING” IN NO TIME. “GINGER BEER IS THE BEST MIXER,” SAYS BOURGEOIS. “IF IT’S MADE WELL, IT’S SPICY AND TART AND PERFECT FOR HOT WEATHER. IT GOES WELL WITH EVERYTHING. I MEAN, SUMMERS IN THE SOUTH ARE ROUGH. MIX FRESH GINGER BEER WITH SOME VODKA OR RUM ON A HOT DAY AND TELL ME IT’S NOT THE BEST THING YOU’VE EVER HAD.”

STEP 1

STEP 2

STEP 3

Choose Your Method There are lots of ways to make homemade ginger ale or ginger beer. Most people make ginger simple syrup (using ginger, sugar, and water) and then combine it with soda water. While this works great, you can take it a one step further by fermenting ginger beer with baker’s yeast and make adjustments to increase the alcohol content.

Combine Ingredients Grate ginger and then put in a fine-mesh sieve set over a bowl to collect juice, pressing on solids and then discarding. For best results, strain the fresh ginger juice and allow it to settle before mixing. Add ginger juice and fresh lemon juice and then fine strain. Combine ingredients in a plastic bottle. Shake gently.

Leave It Alone The fermentation creates bubbles. You’ll need to release pressure from the bottle every day; otherwise, the bottle could explode. Other than that, let it sit for a couple of days. The ginger beer can be stored for up to two weeks, but we recommend enjoying it as soon as it’s cold. You’re making it fresh for a reason!

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ICKY THUMP

Photo by Matthew Gardner INGREDIENTS

1 ½ oz. Sazerac Rye ½ oz. Averna Amaro ¾ oz. Lemon Juice 1-2 dashes Angostura Bitters PREPARATION

Shake with ice, strain over fresh ice into a Collins glass, and top with at-home ginger beer*.

*AT HOME GINGER BEER Yield 16 ounces INGREDIENTS

2 oz. Fresh Ginger Juice, finely strained 1 oz. Fresh Lemon Juice, finely strained 3 oz. Simple Syrup 10 oz. Warm Water 25 granules Active Dry Yeast PREPARATION

Mix ingredients together in a 16 oz. bottle, cap, and shake gently to combine. Leave at room temperature for 48 hours and then refrigerate immediately to halt fermentation.

PHAROAH’S MULE Photo by Benton Bourgeoi INGREDIENTS

1 oz. Orange Brandy Liqueur, such as Grand Marnier ¾ oz. Fresh Lemon Juice 10 oz. English Style Ale 10 oz. Ginger Beer Lemon Peel, for garnish PREPARATION

Build over a few large ice cubes in an ale tankard. Garnish with a lemon twist.

Photo courtesy of Tales of the Toddy

BENTON BOURGEOIS From the age of 16, Benton Bourgeois has spent almost his entire working life in restaurants and bars, doing every job from busboy to server to delivery driver. Bourgeois began his cocktail career as a barback in the Sazerac Bar at The Roosevelt Hotel in 2011. In his free time, he eagerly researched classic cocktails, spirits, and techniques before he actually got behind the stick himself. In March 2016, along with Matthew Gardner, Danielle Hammett, and Sarah Pearson, Benton bought Huhu’s Ginger Brew, a New Orleans-based company that produces fresh, local draft ginger beer for area bars and restaurants, and rebranded it Brass City Shrub & Soda.

TIPS

Feeling less adventurous? To tone down the spice in the recipe, juice one ounce fresh ginger and two ounces of lemon. Chill ginger beer until very cold.

GO PRO

For different flavor profiles, add spices like cloves, allspice, and nutmeg to the simple syrup or simmer it down with an orange peel before you strain it. CHILLEDMAGAZINE.COM

MIX IT UP

BEHIND THE BAR

BEHIND THE

Tiki BAR

COCKTAIL & SONS FASSIONOLA SYRUP

Discover a long-lost syrup. Once upon a tiki time, fassionola syrup was ubiquitous in tiki cocktails such as the Hurricane. Today, no one can say for sure exactly what the syrup of yore tasted like, but many suggest a resemblance to tropical fruits or even Hawaiian Punch. One clue is that it gave the Hurricane its classic reddish color. Cocktail & Sons, a Louisianabased company, has revived this fabled syrup for limited release. It uses local strawberries, hibiscus flowers, and tropical fruits to create the first commercially bottled form of this syrup in over a decade.

SMUGGLER’S COVE: EXOTIC COCKTAILS, RUM, AND THE CULT OF TIKI Expand your tiki library. Written by rum expert and tiki purveyor extraordinaire Martin Cate with his wife/partner and fellow aficionado Rebecca Cate, Smuggler’s Cove offers insight into the resurgence of tiki culture and the drinks that accompany it. As owners of Smuggler’s Cove in San Francisco, the Cates have been at the forefront of the tiki revival. This book brings both their expertise and their enthusiasm to bear in a thorough exploration of tiki’s history, components, and cocktails. (Ten Speed Press, an imprint of Penguin Random House LLC, 2016).

THREE DOTS AND A DASH TIKI MUGS

Tiki in Chicago? The craze may have started in California, but its impact was far reaching. At Windy City tiki bar Three Dots and a Dash, you can purchase the cleverly designed mugs in which they serve their tropical libations. Whether it’s their sly and skeletal Bone Collector (featured here) or their languid and lovely seashell, these mugs will add an island flair to any drink.

ORGEAT WORKS’ ORGEAT

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What do bartending icon Julie Reiner, New Orleans tiki haven Latitude 29, and New York’s Death & Co. have in common? They all hired Orgeat Works to create custom syrups for them. According to founder Adam Kolesar, who also makes an eponymous syrup, “I began researching the history and origins of French barley water and its transformation into what we know as orgeat. I developed a recipe on my stove top and was generally satisfied with the results. I then sought the counsel of my friends behind the stick for tips on fine tuning the syrup for a variety of cocktails. The fact that orgeat is a fussy process for a busy craft cocktail bar worked in my favor. One product grew into four syrups each with their own identity and purpose.”

Start the party with RumChata!

Strawberry

FrappaChata RumChata

Root Beer Float

RumChata

Colada

RumChata

Iced Coffee

RumChataÂ®, Caribbean Rum with Real Dairy Cream, Natural and Artificial Flavors, 13.75% alc./vol. Produced and Bottled by Agave Loco Brands, Pewaukee, WI 53072. Please Enjoy Responsibly. RUMCHATA and CHATA are Registered Trademarks of Agave Loco, LLC.

THE LOCALS

TITANS OF TIKI

MARTIN CATE Martin Cate is an exotic cocktail expert and the creator of Smuggler’s Cove in San Francisco, an acclaimed tiki bar. He is the author (with his wife Rebecca) of Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki. Smuggler’s Cove features cocktails from over three centuries of rum history, from colonial drinks to the exotic libations of the legendary tiki bars. His tiki tip: “Find a way to tweak tiki for modern day drinkers, switching up the standard rum pour in favorite drinks with a modifier like mezcal.”

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DANIELE DALLA POLA Daniele Dalla Pola is a renowned tiki barstar and a fixture on the international nightlife scene. He commands the bar at Nu Lounge, the place to be seen in Bologna, Italy. His secret ingredient for the perfect tiki cocktail? Homemade orgeat, a sweet almond syrup that is an exotic substitute for simple syrup and is almost like liquid marzipan. “My homemade orgeat syrup is really easy and fast to make,” says Daniele.

CLUB LUAU

This drink is inspired by the 1955 Piña Paradise created by Sam Denning at the Club Luau in Miami. Recipe Courtesy of Daniele Dalla Pola INGREDIENTS

30 ml Bacardi Carta Negra 30 ml Agricole Rhum* 45 ml Fresh Citrus Juices (Combine orange, lime, grapefruit, lemon juices)

Photo by Laura Knox

5 ml Ginger Re’al Infused Syrup 25 ml DDP Orgeat * 30 ml Fresh Pineapple Juice 2 dashs Angostura Bitters* PREPARATION

Use an electric mixer. Pour unstrained in a cognac snifter. Add crushed ice. *Floating: save 10 ml of Agricole Rhum, add several dashes of bitters and a bit of natural red colorant. Garnish with a pineapple wedge with a cherry and fresh mint.

*DDP ORGEAT

(Makes 1 liter) Recipe Courtesy of Daniele Dalla Pola INGREDIENTS

SIDEWINDER’S FANG

The Lanai Restaurant, San Mateo, CA 1960s. Recipe Courtesy of Martin Cate. INGREDIENTS

1 oz. Gosling’s Black Blended Rum 1 oz. Real McCoy 5 year or Plantation 3 1 ½ oz. Fresh Lime Juice 1 ½ oz. Fresh Orange Juice 1 ½ oz. Passion Fruit Syrup 3 oz. Soda Water PREPARATION

Flash blend all ingredients for 3 seconds with 12 oz. crushed ice and pour contents into a large snifter. Garnish with spiral orange peel and mint sprig.

500 grams of Almond Paste* 500 ml Demerara simple syrup (300 grams of Demerara sugar:200 grams hot water) 2 bar spoons Orange Flowers Water PREPARATION

*If you don’t find almond paste, Marzipan will be easier. Marzipan have less almond percentage, so in this case add a few drops of almond extract. Cut the almond paste in pieces, put in a blender, add the hot syrup. Blend until you have creamy compost. Filter with a fine mesh strainer. Add the orange flowers water. You can play with some spices and flavor here. Like, blend in some pimento berries or Chinese 5 spices. Blend again. Let cool, bottle it, label it, and store in cool area.

CHILLEDMAGAZINE.COM

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Crystal Pavlas Compère Lapin New Orleans

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Photos by Golden Rayes Photography Crystal Pavlas grew up in Belle Chasse, Louisiana, but, as she says, “New Orleans has my heart.” Crystal’s path to craft spirits started in a hole-in-thewall bar in her hometown where she served mostly highballs and beer. She started taking bartending seriously when she worked at Hooters. “Believe it or not,” she jokes, but she was one of the lucky few chosen to be part of their new liquor/bartending program, which taught her all the basics.

CONTINENTAL SOUR INGREDIENTS

Currently at Compère Lapin in the Old No. 77 Hotel & Chandlery, Pavlas has had the chance to work under Diageo World Class U.S. Ambassador Ricky Gomez and, currently, Abigail Gullo, Heaven Hill Bartender of the Year. Despite the fine dining element, both the restaurant and the bar strive for a casual vibe. Pavlas’s goal is “to make your experience very personable and memorable.”

1 ½ oz. Ford’s Gin ¾ oz. Fino Inocente Sherry ¼ oz. Kronan Swedish Punsch ¼ oz. Giffard’s Apricot Liqueur 1 oz. Fresh Lemon Juice ½ oz. Honey Syrup (4:1) ¾ oz. Egg White 4 drops of Bittermen’s Boston Bittahs

The bar sets itself apart from others by focusing on spirits and cocktails unique to New Orleans, often with an adventurous spin on them. Sherry is incorporated into many of the cocktails, as in Pavlas’ Continental Sour, as well as a variety of sherries served on their own. Regardless of all the craft flourishes, Pavlas strives for a lack of pretention.

PREPARATION

She has great admiration for Chris Hannah, who is something of a favorite son in New Orleans bartending culture. Hannah’s ease behind the bar with both drinks and guests has clearly influenced Pavlas’ point of view.

Combine all ingredients in shaker tin. Shake and strain into highball glass over ice. Garnish with orange peel and, if you’re feeling really fancy, edible flowers are a nice touch.

“Even though we, professionals, make it look easy,” she observes, “we still are dealing with a million things all at once. It requires patience, adaptation, multitasking, and knowledge. Mixing a drink is not all there is to it. There are many things behind the scenes that keep a bar together. Also, remember the guest comes first and foremost. If it weren’t for the guest then we would be nothing.” This year, Compère Lapin will be hosting a Spirited Dinner with Pernod Ricard. The event will be hosted by Chef/Owner Nina Compton with special guests Chris Patino and Kevin Denton of Pernod Ricard. A six-course meal with paired libations will be served. talesofthecocktail.com/destinations/downrabbit-hole-compere-lapin

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GIN MASTE R HE

GOLD 2015

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Liam Deegan

Managing Partner, Barrel Proof, New Orleans Photos by Rush Jagoe Ever been in the mood to buy a six-pack of Miller ponies and a half pint of Old Grand Dad? At Barrel Proof in New Orleans, you can. Managing partner Liam Deegan loves the boilermaker concept, which offers a casual atmosphere and a creative approach to the time honored beer and a shot. As Deegan notes, Barrel Proof is a neighborhood bar that is known for its whiskey selection. We do some cocktails, but our house shot and beer (Rolling Rock and Old Grand Dad bonded) and our House Old Fashioned are the true stars.” During college, Deegan started working on Bourbon Street, went through the Cicerone program (for beer) and then got into cocktails. After college, he was lucky enough to find himself at Sylvain where he was mentored by Murf Reeves, who taught him about people as well as drinks. “Reading about cocktails and having a mental index for drinks is important, but being able to make people happy is much more important and versatile for landing a job.” At Barrel Proof, Deegan has set up a dynamic boilermaker menu based on theme and listed under the not so tongue in cheek header “Passport to Getting Drunk.” The shot-and-a-beer concept isn’t a new one, but it does offer an alternative to the elevated drinks that so many bars have been serving. “Being able to get a solid cocktail in a normal bar is becoming the norm,” observes Deegan. “You don’t need to go into a dark, ten-seat bar, where a guy with an apron and a tie is spending four minutes per drink. The drinks are coming out faster, and hey, now people are even having fun while drinking quality drinks.” The trickle down element of quality cocktails, which are now available in cities large and small to a great degree, is a reflection of the current cocktail culture. “It’s interesting to see how much it’s changed in the short time I’ve been involved,” says Deegan. “More money has been driven into the “craft” side and brands across the board are trying to appeal to it. It’s great that working in a bar can be a viable career path. The food side and the glamorizing of that world helped open the doors for the cocktail world.” Deegan looks forward to this year’s Tales of the Cocktail since Barrel Proof will be hosting two dynamic duos. As for the atmosphere, Deegan humbly states: “We try to just be a fun place for people to come before/during/ after events where they know they can get a Negroni, but if they want to just have a High Life pony, and a shot of Bourbon, we are more than able to make that happen. I’m proud to say Barrel Proof is a good spot to regroup before the Saint.”

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DEEGAN’S BOILERMAKER RECOMMENDATIONS Miller High Life with Mellow Corn Whiskey “The substantial amounts of corn pair nicely.” Terrapin Peanut Butter Chocolate “Liquid Bliss” Porter with Salmiakki Dala, a Scandinavian Fernet-style liqueur “The porter is rich and sweet, while the Salmiakki has a salty, black licorice bitterness that cuts through and complements the intensity of the peanut butter/chocolate.”

THE LOCALS

ASK JOSH

HOW TO MARKET A DRINK ON A MENU By Josh Curtis

Photo by Rod Dyer

o, you’ve been hired to develop a new cocktail menu. You spent hours gleaning information from your regulars and devised some amazing combinations of flavors you want to mix. You created some innovative recipes and your signature riff on a classic, then organized a tasting. You got the green light; most of your ideas have been accepted! You’ve curated some strong titles and a font and put them in logical order. There are some smart ideas there, including clever departures from the rules. Above all, these are balanced and delicious cocktails. Now, the test. Will people like them and order them? Will they order another round and return again for the same thing? Perhaps most importantly, will they tell their friends about their new favorite drink? And will your team be able to consistently make these exact drinks? Right now these are important questions. Now let’s look at this situation from the guest’s perspective. Sitting at your bar are a couple of first timers looking at your new menu. Will they be intrigued enough to order a drink from it? Or will they want to create their own, or maybe order their usual cocktails? Sometimes a guest simply has a craving for a particular drink. You’ll make it great. Be sure to also emphasize that new menu you’ve stayed up many a night creating. While I’ll gladly accommodate any request, I usually suggest that my guests try one of my concoctions I’ve already calculated in R&D, and if they absolutely HATE it I won’t even ask them to pay for it. It comes down to proving that you’re worthy of their trust on this journey into the unknown. The bigger question is; Have you succeeded in making them trust that you can deliver an amazing elixir? I firmly believe that my original cocktails are liquid art and are better when tasted as a sum of the parts rather than scrutinizing each individual ingredient. I like to say to my guests, “I’ve done all the work for you so you don’t have to.”

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Josh Curtis is one of L.A.’s premier bartenders. Check out his weekly creative cocktail posts @mixingcocktails on Instagram and Twitter.

Black Pearl Gibson INGREDIENTS

2 ½ oz. Nolet’s Gin ½ oz. Dry Vermouth Squid Ink Cocktail Onion PREPARATION

Pour into a mixing glass. Stir until cold. Fine strain up into a chilled Martini or Coupe.

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BAR OWNER

ALBA HUERTA, JULEP Alba Huerta is the owner of Julep, a Southern-inspired cocktail bar with a major focus on bourbon drinks like Boulevardiers, and of course Juleps - hers are served with brandy, cognac, and sparkling Gamay added to the bourbon and mint. Her forward-thinking menus keep Southern sensibilities, seasonality, and the next step in mind. Alba talks us through the process of owning and operating a successful bar.

What advice would you give to a bartender who dreams of opening a bar? I recently visited Mexico City and I had an opportunity to speak to several bartenders regarding their desires to become bar owners. The obstacles that they face are unlike any I’ve ever heard before. Nonetheless, their dreams are honest and they fight for what they want. The one thing that always sticks is to be malleable in your own dream and to remember that it’s

INSIDE THE

OF How does someone evolve from bartender to bar owner? I always philosophize about the fact that the learning curve from bartender to bar manager is rather small in comparison to manager then bar owner. You never stop learning and you never stop building a strong network. The one thing that is my greatest achievement is always acknowledging and facing what I don’t know. This has saved my life a few times, willingness makes the learning part rather easy, and the list gets smaller with time.

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BAR

develop into leadership roles is the most positive feeling this career has ever brought me.

We hear you’re into distillation. I’ve visited over hundreds of distilleries, and to this day, I still get butterflies in my stomach. I love the distillery culture. It’s just like the culture that exists in the bar. You can see who loves what they do and the pride they take in their product and heritage. I’ve recently fallen in love with it again by way of perfume distillation. The idea of distilling something and having minimal yields of an expression of something that’s seasonal, regional, and organic, captured timelessly in a small vial OWNER is an impressive art form to me.

always easier to open a bar than it is to keep a bar open. There is no finish line, and you’re only a bar owner as long as you have a lease. These things can be rather unromantic but true. If you’re prepared for the things that follow after opening a bar, your dream is just a little more attainable. What’s an important lesson you’ve learned in your experiences behind the bar? To empower those who work for you will only bring great things. To see how others

What was it like to be inducted into the Tales of the Cocktail’s Dames Hall of Fame? I was inducted into the Dames Hall of Fame summer of 2012 alongside Lynn House, Misty Kalkofen, Lynnette Marrero, and Charlotte Voisey as our Ruth Fertel Pioneer. It’s been four years of watching it grow into a massive powerhouse of amazing women leaders. It’s a network I visit with often. They are my mentors, sisters, and support when I need it. I am proud and grateful to sit at the table with them any day.

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BRAND AMBASSADOR PROFILE

MAURICE HENNESSY KEEPING IT IN THE FAMILY

By Lesley Jacobs Solmonson | Photo courtesy of Hennessy

The spirits business tends to run in families, and sometimes it dates back for a hundred years or even more. This is particularly true in Europe where traditions that are bound to the past mesh with innovation which looks to the future. The balance of old and new is profoundly evident in Hennessy Cognac, which currently celebrates 250+ years in business and attributes much success to two families - the Hennessy and the Fillioux – who have worked together for seven generations. As an eighth generation member of the Hennessy family as well as Global Brand Ambassador, Maurice Hennessy knows a good deal about the idea of a “family business.” While Maurice is the eighth generation to work at Hennessy, his father was not in the business. He was, in fact, a nuclear scientist. Maurice had no interest in following in his father’s footsteps. “I wanted to be a farmer, amongst other things,” explains Hennessy. “But not just raising cows, I was more interested in vineyard growing, so I went to a farming school.” Moving into the family business at Hennessy was a natural transition; vineyard growing means grapes and grapes mean Cognac. Says Hennessy, “My father thought I was not made to be a business man, and frankly I’m not really doing business. I meet people, I tell stories, and I preside over events, but I don’t calculate bottom lines or budgets.” Maurice Hennessy is a living representative of the company and he knows what has made this brand flourish for over two and a half centuries. “What is amazing is that a brand like Hennessy is shaping the future, but we know very well to look to the past to influence the future,” he observes with intensity. “Generation after generation, [for over] 200 years and seven successive generations, the Fillioux family has been blending and tasting Cognac, working side by side with my family to create Hennessy Cognac. We continue the work our ancestors started, and we are preparing what our successors are going to do. We continue to honor over two-centuries of uninterrupted collaboration, talent and shared ambitions between two families – the partnership at the heart of Hennessy’s legacy and what

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makes it unique in the Cognac world. It’s interesting to see the letters from Richard Hennessy to his son, and from his son to his son. There was already this respect for the customer, the respect for the supplier of Cognac, and the respect for the prices. This unwavering commitment to creation, excellence and legacy combined with unique savoir-fair and a constant pursuit of innovation is the reason for Hennessy’s success and longevity.” In 2016, Hennessy saw the introduction of a new expression as well as a major brand announcement that is certainly keeping it in the family: Current Master Blender Mr. Yann Fillioux selected his successor, nephew Renaud Fillioux de Gironde. Mr. Renaud Fillioux de Gironde is an 8th generation Fillioux family member and has served on Hennessy’s Comité de Dégustation – Tasting Committee - for 14 years. Under Mr. Yann Fillioux’ guidance, Renaud Fillioux de Gironde is embarking on a new path to become the next Hennessy Master Blender once he is deemed fit by his uncle. Hennessy 8, which Mr. Yann Fillioux crafted to capture this transmission of legacy from one generation to the next, is a unique Cognac blended with eight eaux-devie from the oeuvre of each generation of Hennessy Master Blenders to represent 200 years of uninterrupted dynasty. It serves as a tribute to the traditions of the Maison and its ability to constantly reinvent itself – with only 250 bottles created globally, Hennessy 8 was released this year for $39,000 a bottle and available for purchase by emailing Hennessy8@moethennessy.com. Hennessy has continued to innovate because the market allows for it and, indeed, has embraced it. Hennessy offers a full portfolio of Cognacs to meet different taste preferences and occasions. Hennessy is also crafting extremely rare Cognacs and limited edition offerings. Modern cocktail culture has made Cognac fashionable and accessible, especially among millennials. Of course, as Maurice Hennessy insists, “Cocktails have been made with Cognac since the beginning of cocktails. Most which exist today are variations of those made with Cognac 200 years ago. Now, we are spoiled because we have so many drinks.”

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I WANTED TO BE A FARMER, AMONGST OTHER THINGS. BUT NOT JUST RAISING COWS, I WAS MORE INTERESTED IN VINEYARD GROWING, SO I WENT TO A FARMING SCHOOL.

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BAR PROFILE

DOING IT DIFFERENTLY IN

OKLAHOMA CITY By Bryen Dunn | Photos by Brittany Phillips

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Photo by Garrett Fisbeck

Anna and Drew Mains have organically grown three different unique and independent businesses in Oklahoma City. The transition began when the two were working as bartenders at In The Raw Sushi. They took a chance on buying the declining business venture back in 2012, and have since turned it into a current hotspot to dine. They did this by listening to what patrons wanted, which was Americanstyle cooked sushi made from quality ingredients, and served with a smile. Anna mentions, “Our Thunder Roll and Tuna Tower are the best selling food items and Tokyo Nights (sparkling Lychee Sake, lemon juice, grapefruit infused vodka, mint, and lychee fruit) is our best selling cocktail. I like pairing different styles of sake with dishes, and introducing people to good sake.” Based on their success, another local business provided them with a second opportunity to take over a dwindling pizzeria, and Knucks Wheelhouse was born. Drew created a COOP Ale Works’ Native Amber dough, and slices have been flying out of the oven ever since. It’s a small over the counter/by the slice type of place that only serves beer and wine. “Knucks is a little more our personal style, since it was the first business we actually conceptualized and built,” says Anna. Likewise, with Rockford they took possession of an old mainstay, Grandad’s beer bar and music venue, and have created a 1970s-themed cocktail den. The new sexy, swanky digs are inspired by that era’s urban cool, and specializes in modern craft twists on classic cocktails like the Harvey Wallbanger (house-infused vanilla vodka, Galliano, honey syrup, orange juice, and bitters) and Long Island Iced Tea (Aylesbury duck vodka, Fords gin, Caña Brava, Cointreau, Vida Mezcal, lemon, and a housemade cola). “I love trying to make classically horrible drinks and giving them a craft approach,” Anna explains.

The bar is actually named as an homage to Oklahoma actor James Garner, from The Rockford Files television series. A massive image of Cosmopolitan magazine’s centerfold of Burt Reynolds overlooks a mix of vintage and faux-vintage furniture, in a flirty and fun environment. A warning on their website indicates partial nudity that is intended for discerning adults who appreciate a cheeky take on classic cocktail culture. “I was inspired by the former Golden Cadillac in New York City. We spent a lot of time finding authentic furniture, and playlists to set the vibe of the bar. We also used a 70s advertising book as inspiration. It had a lot of nudity and sexuality, which is what our branding tries to capture in a tasteful and authentic way. The bathrooms are also covered in 70s Playboy magazines,” Anna divulges. Watch for big things happening soon as In The Raw is rebranded as DeKora, which Anna indicates means “extreme décor” in Japanese. “The space will be transformed with more personality and style, a take on Tokyo pop culture and Tokyo nights. Think neon, kaiju, ultra man, Akira, tattoos, and kooky cocktails,” she exudes. So what is the real key to success here? Anna explains, “We make sure to go above and beyond to give people a great experience. We also try to do something to give back to the community at each place, such as the #randomactsofpizza program that raises money for local families in shelters.” The couple also sponsors art events throughout the year, and their free chauffeur service at Rockford helps get patrons home safely. Finally, being from Oklahoma City, the home of eccentric rock band The Flaming Lips, is there another homage in order? Anna points out, “We have a pizza named after the band at Knucks, some of our artwork comes from them, and band members stop by frequently!”

TWO BEST-SELLING COCKTAILS AT ROCKFORD THE HAMPTON

THE KINKY PINKY

1 ½ oz. Jim Beam Rye 1 oz. Cocchi Torino ¼ oz. Averna ¼ oz. Luxardo Maraschino 3 dashes of Angostura Bitters 3 dashes of Regan’s Orange Bitters Orange Zest Luxardo cherry

1 oz. George Dickel Rye 1 oz. Bols Genever ¾ oz. Lemon Juice ¾ oz. House Grenadine 2-3 dashes of Bar Keep Apple Bitters 1 Egg White Mist peychauds on top

PREPARATION

Dry shake all ingredients except Peychaud’s mist, add ice and shake again. Strain into coupe glass. Mist with Peychaud’s over stencil.

INGREDIENTS

Photo by Brittany Phillips

Build over ice in mixing glass, stir, strain over rocks into a double Old Fashioned glass. Express oils of one orange peel, garnish with the zest and a Luxardo cherry.

INGREDIENTS

PREPARATION

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CAP PROFILE

Tales from a TOTC Virgin Denzel Heath

Well, if I were also to describe the CAP program in two words, those two words would be ‘family time.’ Where TOTC allows for networking opportunities, as a CAP, you are welcomed into the TOTC family. It’s a family of like-minded and respected bartenders and industry professionals, which includes every single attendee, speaker, and host! By Mike Gerrard | Photos by Hyku Photography “In 2014, I was a Tales virgin!” admits Denzel Heath, though in his first year at TOTC he was invited into the CAP (Cocktail Apprentice Program) and plans to return in 2016. “If I were to describe TOTC in two words,” he says, “I would say: opportunities lurking!”

So with proficiency like that, and with 16 years of international bar experience not only in Africa and the Middle East, but also in New York and Florida behind him, why sign up for something with the word ‘apprentice’ in the title?

South African-born Heath had a longer journey than most to get to TOTC. He has bartended, owned bars, and taught bartending in a range of African and Middle Eastern countries, including Uganda, Ghana, Zambia, Mozambique, Botswana, Namibia, Egypt, Angola, Oman, Qatar, Maldives, and Mauritius.

“Well, if I were also to describe the CAP program in two words, those two words would be ‘family time.’ Where TOTC allows for networking opportunities, as a CAP you are welcomed into the TOTC family. It’s a family of like-minded and respected bartenders and industry professionals, which includes every single attendee, speaker and host!”

Heath’s clients have included FIFA, Four Seasons, Starwood Hotels, Grand Hyatt Hotels, and the International Hotel School. Currently he lives in Dubai, where he’s the Head of MMI Bar Academy and responsible for Spirit Education and Bar Consulting. He’s also the Ambassador for Bartender Brands that fall under the MMI Portfolio. In previous years, he managed Africa’s largest training program, the Master Bar Academy.

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“While TOTC could be likened to the glamour of a cocktail competition, CAP can be likened to working ten back-to-back double shifts at the best bar in the world with your best mates, where you get to serve and enjoy a cheeky shot with industry greats like Dave Wondrich and Jim Meehan – true story!”

The Perfect Martini -1 oz. Cinzano Extra Dry Vermouth - 4 oz. Darnley’s View London Dry Gin - Olives or a twist of lemon, for garnish

The Perfect Negroni Equal Parts: - Cinzano Rosso Vermouth - Campari - Darnley’s View London Dry Gin

250-YEAR TRADITION

EXCELLENCE

The right vermouth can make or break your cocktail. Reach for the brand that has been raising the bar since before the cocktail was born – Cinzano Vermouth.

www.cinzano.com

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DISTILLER PROFILE

SIMON BULEY

ONE

MAN A N D

HIS GIN by Mike Gerrard

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Gin is booming, and in particular, Scottish gin is booming. The last few years have seen numerous gin distilleries opening in the home of whisky, from the highlands to the islands, and in Glasgow and Edinburgh too. Major whisky distilleries like Bruichladdich have started making impressive gins, and so have small new operations like Pickering’s Gin in the Scottish capital, Edinburgh. Probably no Scottish gin has had more impact than Caorunn, though, which is made in a historic whisky distillery on Speyside and is now available in 35 countries. A large part of the success of Caorunn (pronounced ka-roon) is down to one man, Caorunn’s Gin Master Distiller Simon Buley, who’s been involved in the distilling business for almost 20 years. “I became involved in distilling in March 1998 at Balmenach Distillery,” Buley says, “when it was reopened after being mothballed for five years.” Balmenach had been founded in 1824 less than a mile from the River Spey by James MacGregor, whose family background was farming and illicit distilling, not an unusual combination for that part of the Scottish Highlands. “I worked my way up from shift operator to assistant manager, a position I still hold today,” says Buley. “However, I’ve always enjoyed a gin tipple and I played with the idea of making a truly Scottish gin at our working malt whisky distillery. In 2008 we noticed the resurgence in the gin category and started exploring the possibility. I wanted especially

to use the ancient skills and recipes of spirit making, the uniquely pure Scottish water, and the local botanicals that grow on the surrounding hills. We set up a gin plant with our unique still, the world’s only working Copper Berry Chamber, that was made in the 1920s.” This type of still was common in gin-making back then, but fell out of favor. It contains four trays on which the botanicals are placed, and with a long, slow distillation process, making Caorunn in 1,000-litre batches, the still ensures maximum flavor is coaxed from the botanicals. Five of Caorunn’s 11 botanicals come from the distillery’s immediate surrounds, and Buley goes foraging for them before a distilling session to ensure peak freshness. The botanicals are also seasonal, so he has to stockpile enough of each to see them through the winter. Caorunn is the Gaelic word for “rowan,” and alongside rowan berries, the gin’s other local botanicals are heather, bog myrtle, the humble dandelion, and the Coul Blush apple. The Coul Blush is an apple that grows in the Scottish Highlands, and is Buley’s favorite garnish for a Caorunn and tonic. “I love Caorunn on a nice, hot summer day in the garden, with a premium tonic, plenty of ice, and a few wedges of red apple,” he says. “In the Scottish Highlands we live in harmony with nature, and Caorunn is a truly Scottish Gin. It draws on the heritage, craft, and expertise of local people to harness Scotland’s unique natural resources and age-old botanicals.”

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CAP PROFILE

Christopher

Lowder ALWAYS LEARNING

By Mike Gerrard | Photos courtesy of Four Seasons As bar manager at the Michelin-starred NoMad Hotel in New York, you might think Christopher Lowder had little to learn about the cocktail business, and no need to sign up for the Cocktail Apprentice Program at TOTC. He also helped NoMad collect the World’s Best Hotel Bar Award at the 2013 TOTC Spirited Awards. But like all good bartenders, Lowder is always learning, and even someone with his classy CV and experience had no idea what being involved in CAP would do for him. “I had heard stories about how much fun the week was,” he says, “but I really didn’t have the money to go and pay for a whole week in New Orleans. I had heard that people who got into the CAP Program could attend seminars for free if they worked as event volunteers, and so I applied. I had no clue that it would be a life-changing experience. The CAP Program has fundamentally changed who I am both personally and professionally.” You would also think that the manager at the world’s best hotel bar wouldn’t need to worry about making new contacts, but Lowder emphasizes what a plus-point that was. “With CAP, you get to work toe-to-toe with some of the most earnest and hardworking people in beverage alcohol. By the time the week was over, I felt completely recharged and inspired. And those feelings didn’t stop when the week was over. One of the most amazing parts of the CAP Program is that your teammates become your support network of lifelong friends.” And what would he tell his fellow bartenders about CAP? “It isn’t about apprenticing you to make cocktails. It’s about coaching and mentoring you to be a better person, it’s about working among the best in the business, it’s about challenging yourself and furthering your understanding of what is possible in your career. I would strongly encourage anyone to apply. It’s really terrific.” Christopher Lowder is currently head bartender at Four Seasons, Seoul. The bar was nominated for Best New International Cocktail Bar, and for World’s Best Bar Menu at this year’s Tales. Christopher was also nominated for International Bartender of the Year.

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SHINE BRIGHTLY ™

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MIX IT UP

CELEBRITY SIPS

BARTENDERS ARE KILLIN’ IT THESE DAYS WITH FABULOUSLY CRAFTED COCKTAILS. THESE CONCOCTIONS ARE ALL THE RAGE, AND IT’S WELL KNOWN THAT CELEBS ARE FRONT AND CENTER WITH ANYTHING THAT’S TRENDY, EVEN COCKTAILS. HERE ARE SOME CELEBRITIES THAT ARE CRAFTY AND THEY’RE JUST OUR TYPE!

KRISTEN WIIG Hilarious comedian Kristen Wiig plays many characters that have a penchant for drinking. She herself claims to be addicted to cranberry juice and loves to drink a proper Vodka Cranberry cocktail made with a touch of Rose’s lime and orange juice to bring out the best of the cranberry flavor.

CAITLYN JENNER Caitlyn Jenner reportedly likes topshelf liquors along with fine wines. She has been spotted sipping on expertly crafted Champagne Cocktails.

LEONARDO DICAPRIO We hear Leonardo DiCaprio is always focused on improving his craft, so how did this year’s Oscar winner celebrate his long overdue win? Sipping craft cocktails, of course. But while partaking during the ceremonies, “You don’t want to go above three,” he warns. “Two takes the edge off; three, you’re going up on stage and doing something silly.”

JIMMY FALLON Jimmy Fallon recently made jalapeno-infused tequila, orange bitters, and maple syrup cocktails with Justin Timberlake on The Tonight Show. The cocktail, a twist on the Old Fashioned, dubbed “The Fallon,” was made by mixologist Eddy Buckingham.

ZAC EFRON As an older and wiser actor, Zac Efron appreciates and savors his spirits these days. “If the situation’s right, buy her a drink,” he reveals is his go-to move when he’s interested in a woman. A man after our own hearts.

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GWEN STEFANI Leave it to Gwen Stefani to follow the most mouth-watering trend popping up in bars everywhere right now. She loves cocktails made with sorbet, shaved ice, or created in slushie-style. Check out this Raspberry Sorbet Cocktail she was spotted sipping on at Haze Nightclub in Las Vegas. RASPBERRY COCKTAIL INGREDIENTS:

1 oz. Belvedere Black Raspberry Vodka 1 oz. Belvedere Cytrus Vodka 1 oz. Fresh Raspberry Puree ½ oz. Toschi Lemoncello 1 oz. Fresh Lemon Juice PREPARATION:

Combine ingredients in a shaker with ice and shake. Strain into a chilled glass. Top with fresh blueberries.

GET A TASTE OF ITALY IN THE FRENCH QUARTER. Everyone from monks to mixologists has discovered the power of amaro. Join Montenegro Herbalist Matteo Bonoli, who blends and distills each batch, along with bitters expert Sother Teague and brand ambassador Marco Montefiori for an immersive workshop at Tales of the Cocktail. The Riverview Room at Hotel Monteleone New Orleans, Louisiana July 20, 3-5pm

The Amaro Workshop hosted by

AmaroMontenegroGlobal @AmaroMonte @AmaroMonte

Please Enjoy Responsibly. Amaro Montenegro, 23% Alc./Vol. Produced and bottled by Montenegro S.r.l. Imported by Total Beverage Solution, Mt. Pleasant, SC.

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SPIRITED STORYTELLER

63 Singani STEVEN SODERbergh

AND THE

Adventure By Lesley Jacobs Solmonson

FOR DIRECTOR STEVEN SODERBERGH, HIS INTRODUCTION TO ALCOHOL STARTED WITH A PONY. NOT THE CUTE, FLUFFY SHETLAND SORT, BUT RATHER A 7-OUNCE BOTTLE OF MILLER HIGHLIFE CALLED, ODDLY ENOUGH, A PONY. The experience occurred in Baton Rouge when Soderbergh was in high school. “This was a social activity,” he says of his choice of beverage. “I wasn’t looking at drinking as anything but a social lubricant until I was 19 or 20.” Now, those ponies are an amusing memory, and Soderbergh, director of films as diverse as Traffic and Magic Mike, has a grown-up spirit to call his own – Singani 63. Photo by Doron Gild Photography

Singani is Bolivia’s national spirit and is little known outside the country. While essentially a grape brandy, it differs from Pisco in that it is made from a single varietal, the intensely aromatic white muscat of Alexandria grape. Following tradition, these grapes are grown in a single 20,000-acre area at 5,200 feet, where the spirit must also be distilled. At the start up party for the film Che, Soderbergh had his first taste of Singani, in the form of a gift from his Bolivian casting director. “I had the sort of spirit equivalent of the ‘across the room’ moment,” he recalls. “It was my desert island spirit. It checked off all the boxes from its aroma to the reaction on my palate to the lack of burn going down and its affect. The way it made me feel - it’s a buzz, not a drunk.”

had been through the process with his Crystal Head vodka, gave Soderbergh some simple, but essential advice that the filmmaker has followed since day one. Aykroyd bluntly said, “You’ve got to show up.” This made perfect sense to Soderbergh, who notes, “It was a necessary move that I bind myself to the brand and be the voice of the brand. I’m the one that started it; I’m the one that’s financing it. I wasn’t worried that I would be bona fide because I was. My concern was more how to tackle this issue of defining what this is for people.”

After that first sip, Soderbergh’s first question was, “How do we get a supply of this for the rest of the shoot?” To keep the supply flowing, he managed to organize a sort of boozy mule train that followed the film crew around on location and kept them supplied with bottles of Singani. When he returned to the United States, he started the process of becoming the importer.

And that issue – defining exactly what Singani is – has proven to be a challenge. Despite the natural assumption that it is a brandy, it is far more distinctive due to the traditional methods used to grow the grapes and distill the product. Because of this, Soderbergh petitioned the TTB (Alcohol and Tobacco Tax and Trade Bureau) to give Singani its own category, much like gin and genever, which while linked historically, are unique. Sourcing his Singani from Casa Real, one of Bolivia’s largest Singani producers, Soderbergh launched the spirit in 2014 when the cocktail culture was reaching an apex.

When he decided to develop the spirit, he knew he had to step in as the public face of the brand. “I’m as allergic as other people to the way celebrities are used for brands,” he insists. Dan Aykroyd, who

When he took it to bartenders, he was pleasantly surprised when they saw its versatility. “That was something that I would never have identified as an element that could be central to our story,” he

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Bolivian 63 INGREDIENTS

2 oz. Singani 63 ¾ oz. Freshly Squeezed Lemon Juice ¾ oz. Simple Syrup Champagne PREPARATION

Shake first three ingredients with ice then strain into a flute. Top with Champagne and garnish with a lemon twist.

Singani Martini INGREDIENTS

2 oz. Singani 63 1 oz. Cocchi Americano Lemon Twist PREPARATION

Photo Courtesy Singani 63

Stir Singani and Cocchi in a mixing glass with ice until well chilled. Strain into a coupe glass and garnish with a lemon twist.

recalls. “That came out of our first encounters with mixologists. Right away, they were all struck by the fact that you could use it as a base spirit in an incredible variety of classic cocktails and new ones.” To illustrate this fact, the company has put out a cocktail booklet with 20 classic recipes, adapting familiar drinks like the Manhattan and the Mojito by using Singani as the central spirit. Soderbergh believes that Singani 63 still has a long road to travel. His focus is supporting the markets where the spirit has already made inroads, as well as being smart about expansion. “Don’t confuse expansion with growth,” he cautions, “It’s a very garage band company right now.” Once Singani 63 has a foothold, Soderbergh is eager to introduce Casa Real’s triple distilled bottling, which he sees as ideal for bottle service.

Singani Manhattan INGREDIENTS

2 oz. Singani 63 1 oz. Byrrh ½ oz. Cynar Cherry and Orange Twist

Aside from the unique flavor, Soderbergh believes that Singani’s greatest strength is its legacy. People embrace stories and Soderbergh is a storyteller above all else. Whether it is a film story or a spirit story, he observes, “I’m just aware that we are wired for narrative. Stories are how we decide who we want to be and what we want to do.”

Singani’s story is centuries old, anchored in the traditions of Bolivia. Singani 63 is a new chapter in that story, told through the whimsical mind of Steven Soderbergh himself. It is, as the website announces with tongue firmly in cheek, “the culmination of a 51 year, privately funded project known as the Steven Soderbergh Adventure.” Soderbergh has done a lot more than show up, in Dan Aykroyd’s words. He has become the story itself.

PREPARATION

Stir first three ingredients in a mixing glass until well chilled. Strain into a coupe and garnish with a Maraschino cherry and orange twist.

Singani Mule INGREDIENTS

2 oz. Singani 63 ½ oz. Fresh Lime Juice 1 barspoon Combier Crème de Pamplemousse Rosé 2 oz. Ginger Beer Candied Ginger Sprig of Mint PREPARATION

Shake first three ingredients over ice, then strain into a copper mug filled with ice. Top with ginger beer and garnish with candied ginger and mint.

Cocktail recipes created by Rael Petit and Chris Hewes

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COMPETITION WINNERS

BACARDI LEGACY GLOBAL COMPETITION 2016 Causing a Commotion By Thom Meintel | Photos by Laura Knox and Jeff Greif

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WITH THE MASTERFUL MOVES OF SHOWMAN EMCEE DICKIE CULLIMORE, BACARDI GLOBAL BRAND AMBASSADOR, AND THE DEXTEROUS MOTIONS OF NO LESS THAN 37 TALENTED MIXOLOGISTS VYING FOR TOP HONORS, THE BACARDI LEGACY GLOBAL COMPETITION CAME TO A RAPTUROUS CLOSE IN SAN FRANCISCO ON MONDAY, APRIL 25. IT CAUSED A COMMOTION INDEED, NOT LEAST BECAUSE THE U.S. CONTENDER, GN CHAN, HAD SNAGGED THE CROWN BUT MORE BECAUSE BACARDI HAD PULLED OFF AN AMAZING FAIT ACCOMPLI. SCOURING THE GLOBE TO SNARE NEW TALENT TO ADD TO THE EVER EXPANDING “BACARDI FAMILY” THEY HAD MANAGED TO LAND ENTRANTS FROM COUNTRIES NOT TYPICALLY ASSOCIATED WITH COCKTAILING – JAPAN, BELARUS, LATVIA AND THE PHILIPPINES. AS ONE OF MANY WORLDWIDE MEDIA OUTLETS INVITED TO THE PRESTIGIOUS EVENT, CHILLED HAD A FRONT ROW SEAT ON THE ACTION WHICH WAS NOTHING LESS THAN OVER THE TOP. THE ENERGETIC POOL OF COMPETITORS HAD DONE THEIR HOMEWORK AND EVEN TOM WALKER, THE UK’S AFFABLE WINNER FROM 2014, WAS HEARD TO SAY AS HE JUDGED THE PLAYERS FROM THE SIDELINES, “I’M CERTAINLY GLAD I’M NOT COMPETING THIS YEAR.” CHILLEDMAGAZINE.COM

its 8th year, the all-out beast of a competition had seen thousands of entries, the tagline “There’s Nothing in the Way / Be Part of the Legacy” heralding a persuasive siren call. San Francisco was a fitting backdrop for the scene, its treacherous hills, unpredictable micro-climate and compelling history providing a perfect canvas for the superbowl of mixology contests. For those unaware the legendary city by the bay’s red light district during the Gold Rush of 1849 was termed the Barbary Coast, a notorious stomping ground for debauchery featuring dance halls, concert saloons, bars, jazz clubs, variety shows and brothels. Let’s just say it’s cleaned up its act a bit since then but (thankfully) a little bit of that mischievous spirit remains. Known to many as the seat of the 60’s flower power movement its touted today for its nightlife and evolving craft cocktail culture, carryovers from those fun-filled hippie days. Bacardi sure had an ace up its sleeve with the choice of the locale; who wouldn’t want to spend a week here practicing their art and partying like it’s … well, 2016? And aside from some kick ass winds the weather was a dazzling surprise winning over the massive group of attendees with blinding sunlight day in and out. This is a city that wields memorable power and influence over visitors and it succeeded with our contenders in spades. More importantly, though, the brand decided to play its trump card this year with regard to support personnel. Performing before a live audience of your peers can be gut wrenching even to the most gifted and confident of bartenders. Someone recognized that it was a priority to get the finalists’ presentations up to snuff. Enter stage left cabaret artist Reuben Kaye, who was dead set on doing it. A unique bartender seminar hosted by Reuben was the hit of the week. His one man show complete with Joel Grey make-up, flash attire and outrageous demeanor delivered the perfect inspirational touch to the group of talented professionals. It was an exotic element in the program that seemed to carry over to the semi-finalists’ cocktails once the mixing got underway. True to form, the majority of the contestants this year had totally upped their game as far as the opening of their presentation (approximately the first two-three minutes) producing fully edited videos with music and overdubbing. The UK’s Iain Griffiths’ “Disco Switchel” exhibited a kind of Warhol-esque quality, the gritty black and white hypothetical disco scene showing off an all too familiar multi-cultural nightlife moment. The inspiration for Estonia’s Angelica Larkina’s “Miamor” cocktail was love; her moving video shot to Robin S’s “Show Me Love” from 1993 was a nod to the 90s power dance tracks. Gn Chan’s travelogue video depicted his global adventures doing guest bartending stints around the world and he wove in his tale of backpacking in Cuba prior to Legacy which led to the construction of his winning “Venceremos” cocktail. And finally, Andrew Bennett’s super professional mini reel of clips of famous films and the characters in them sharing a drink was a stroke of genius. His cocktail

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“The Seventh Art” was inspired by the golden history of cinema and so named because cinema was known as “the seventh art.” Secret ingredients singularly leaned toward the unusual and were all over the map. Enrique Comas, sixth generation descendant of Don Facundo Bacardi Masso and the Senior Trade Advocacy Manager for Latin America and the Caribbean, proclaimed it “the year of beer.” Following CHILLED’s special editorial on “How to Mix Spirits with Beer” in the spring issue, it seemed that many of the bartenders had mastered it. An astounding five drinks included the suds. Quite a few mixologists stayed the exotic course of their heritage choosing to mix with spiced liquids incorporating ginseng, coriander and thyme and even plum wine showed up (take a guess who used it). A nod to healthy was noticeable in “El Magico” by Russia’s Alexander Kalachev, who put soy milk front and center for the adventurous. But the newest kid on the block had to be popcorn. Again, Aussie Andrew Bennett nailed his theme of cinema by muddling popcorn in a Boston shaker with Bacardi Carta Blanca, Yellow Chartreuse, lemon juice and sugar for his The Seventh Art (I wonder how that tasted!). At the end of the day tropical flavors, the hallmark of a winning Legacy cocktail, won out. The U.S. contender, Gn Chan, had blended a sublimely balanced potion of Coconut Liqueur, pineapple, cucumber and lime juices and a dash of sesame oil with Bacardi Carta Blanca, the “go to” standard for the majority of the group. He had religiously rehearsed his inspirational background story to a “t” beguiling the judges who included Dale DeGroff, Julie Reiner, Maestro de Ron, Jose Sanchez Gavito, and last year’s winner Franck Dedieu. Having savored a “Venceremos” a few weeks earlier at Angel’s Share in lower Manhattan where it’s being mixed, I can attest that it was phenomenal. It was India’s Yogesh Kumar who summarized it best. He’d stated in his prep that “If this drink soothes your palate, it’s a cocktail; but if it soothes your soul, it’s a LEGACY.” “Venceremos” was certainly a LEGACY. Thank you, Gn! What does it all mean for up and comers bent on making a name for themselves with Bacardi Legacy? CHILLED had spent some time speaking with many of the VIP personnel and judges attending in the wings. According to Mauricio Vergara, CMO North America, “Legacy will continue to evolve.” Our charming comrade and host Nadine Iacocca, Bacardi’s North American Brand Director, put it succinctly. “Every year we learn and grow with this.” Having experienced the competition for three successive years, I could see what she meant. Fabio DiGiammarco, Bacardi’s Global Vice President, confirmed the pair’s comments adding, “Legacy is a key pillar in the premium-ization of Bacardi rum.” And that my friends explains its importance to both the trade community and bartenders learning the nuances of their art. Until next year!

TOP EIGHT LEGACY COCKTAILS CHONI SONG The Nest, Shanghai // China

Black Gold INGREDIENTS

1 ½ parts BACARDÍ Carta Oro 2 ⁄3 part Bénédictine Herbal Liqueur 2 ⁄3 part Lime Juice 1 ⁄3 part Ginseng Aperitif 1 bar spoon Truffle Honey PREPARATION

Stir all ingredients in a shaker until honey dissolves. Shake and fine strain into black gold mug. Spray with fresh grapefruit peel to give more freshness. Garnish with truffle, ginseng and grapefruit zest.

IAIN GRIFFITHS Dandelyan, London // United Kingdom

Carta Switchel INGREDIENTS

1 part BACARDÍ Carta Blanca 1 part BACARDÍ Carta Oro 1 part Fresh grapefruit ½ part Sugar Syrup 4 dashes Fernet Branca 4 dashes Apple Vinegar PREPARATION

Build all ingredients and churn over crushed ice in a highball glass. Garnish with mint sprig and grapefruit twist.

ANDREW BENNETT The Classroom, Perth // Australia

The Seventh Art INGREDIENTS

1 ½ parts BACARDÍ Carta Blanca ½ part Yellow Chartreuse 2 ⁄3 part Lemon Juice ½ part Sugar Syrup (1:1) Handful of Popcorn PREPARATION

Muddle popcorn in a Boston shaker, add all liquids and ice, shake and double strain into an antique coupette. Garnish with popcorn.

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LIZAVETA MOLYAVKA News Café, Minsk // Belarus

Anything Else INGREDIENTS

1 2⁄3 parts BACARDÍ Carta Blanca 1 part IPA beer 1 ⁄3 part Campari ½ part Lemon Juice ½ part Honey Syrup (3 honey: 1 water) PREPARATION

Shake, strain on ice block and top up with IPA beer in an Old Fashioned glass. Garnish with grapefruit peel.

MOE ALIAFF Freelance, Oslo // Norway

Carousel INGREDIENTS

1 2⁄3 parts BACARDÍ Carta Oro 1 part Dulce de Leche ½ part PX Sherry ¼ part Banana Liqueur 1 part Lemon Juice Pinch of Salt PREPARATION

Shake and double strain into Nick and Nora glass. Garnish with chocolate powder or melted dark chocolate rim.

BAR SHIRA Imperial Craft Cocktail Bar/ La Otra, Tel Aviv // Israel

El Camello Loco INGREDIENTS

1 ½ parts BACARDÍ Carta Blanca 1 part Martini Rosso 1 part Lime Juice 2 ⁄3 part Simple Syrup (1:1) 3 parts beer PREPARATION

Build in a Collins or Pilsner glass over ice and stir. Garnish with citrus peel.

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MITCHELL KAI LUM Vertigo & Vertigo Too, Bangkok // Thailand

The Haole INGREDIENTS

1 ½ parts BACARDÍ Carta Blanca 1 ⁄3 part Bianco Vermouth ½ part Homemade Pineapple Syrup 2 ⁄3 part Lemon Juice 3 parts Ginger Ale PREPARATION

Shake and strain, top with ginger ale, stir and serve in a highball glass. Garnish with pineapple wheel.

WINNING COCKTAIL

GN CHAN Angel’s Share, New York City // United States of America

Venceremos INGREDIENTS

1 ½ parts BACARDÍ Carta Blanca ½ part Coconut Liqueur 5 ⁄6 part Pineapple Juice ½ part Cucumber Juice 1/6 part Lime Juice 1 dash Sesame Oil PREPARATION

Shake and strain into a Hurricane or rocks glass. Garnish with pineapple leaves.

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Kervin Unido and Adam Devermann

Dickie Cullimore

Masato Sakurai and Sarah Hickey

Juan Coronado

Steve Schneider and Sandrae Lawrence

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David Cid and Shingo Gokan

Angelika Larkina and Chilledâ&#x20AC;&#x2122;s Thom Meintel

Enrique Comas and Jim Meehan

Toby Whitmoyer, Elizabeth Costa de Rusch and Nadine Laccoca

Shingo Gokan

Reuben Kaye Fabio DiGiammarco, Nadine Lacocca and Maurico Vergara

Jacob Briars, Ivy Mix, Tom Walker, Ian Burrell, Martin Cate Gn Chan CHILLEDMAGAZINE.COM

MIX IT UP

BUZZ WORTHY

The Erin Rose / Frozen Irish Coffee

Don’t End A Tales of the Cocktail Journey Without Getting One

Frozen Irish Coffee from

By Jake Bliven | Photos Courtesy of The Erin Rose

hen cocktail enthusiasts and bar veterans think about the iconic cocktails of New Orleans, they can just about taste the Ramos Fizz or the Sazerac. However, there is one cocktail served at a particular establishment that is embraced by almost all who venture to the French Quarter for Tales of the Cocktail. The cocktail I’m referring to is the infamous frozen Irish coffee from The Erin Rose on Conti Street. Blessed with an eclectic atmosphere where all walks of life take refuge from the bustling French Quarter street action, Erin

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The Erin Rose

Rose is notorious for this frozen concoction and it’s hard to go an entire Tales trip without getting one. One aspect I find particularly noteworthy is that the frozen Irish coffee bridges all cocktail demographics sharing mutual affection from both vieux carre and hand grenade aficionados. The Erin Rose was built a hundred years ago as a single family home, but was converted into a bar in the 1950s. Jim Monaghan, a famous and prolific proprietor of several bars in the French Quarter, took over the space in the early 1980s until he passed away in 2001. He

then passed it on to his general manager, who owned the venue for the past 14 years, remaining very active in the daily operations of the establishment. The frozen Irish coffee has been served for twenty years and to this day the recipe remains unchanged. The Erin Rose is open 21 hours a day closing only from 7am to 10am and has become the famous stopping point for the local Halloween parade as well as the St. Patrick’s parade. For all those attending Tales this year, your trip would be remiss without the experience of this local beverage.

ADVANCED MIXOLOGY

THE

DRINK IN HISTORY

Moscow Mule By Lanee Lee

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It’s hard to to imagine imagine

vodka ever being out of vogue. But this, in part, was the inspiration behind the simple sipper of vodka, ginger beer, and lime juice. And interestingly enough, it wasn’t created anywhere remotely close to the capital city of Russia. Chalk it up to a sprinkle of ingenuity, innovation, and fate’s intervention; the Moscow Mule aka Vodka Buck is definitely a starsaligning story. In 1939, a fellow named John Martin bought the United States rights to Smirnoff vodka. Unfortunately, Americans wanted nothing to do with it. They were content with vermouth and whiskey. One day, as Martin was complaining about his unsellable booze at the Cock ‘n’ Bull on the Sunset Strip in Hollywood, bar owner Jack Morgan lamented a similar plight: he had a bunch of ginger beer that wasn’t moving either. Probably with a few drinks under their belts, the drink that put vodka on the map in the U.S. - nearly two decades before Bond quaffed his first onscreen vodka Martini - was born in the early 40s.

However, according to a 2007 article in The Wall Street Journal, the credit should go to Wes Price, Cock ‘n’ Bull’s head bartender at the time. “I just wanted to clean out the basement,” Price was known to say of how the Moscow Mule came to be. And why was it served in a copper mug? According to Ted “Dr. Cocktail” Haigh, in Vintage Spirits and Forgotten Cocktails, Morgan had a girlfriend who owned a company that made copper products, so he had ample access to the copper Moscow Mule mugs. Martin engraved the mug with a cartoon mule and went around the country taking Polaroid photos

(the camera was also invented in the same era) of bartenders holding the mug and a bottle of Smirnoff. He would then show these pictures to the next bar to sell the concept of the drink’s popularity. And it worked. Moscow Mule madness spread, especially among celebrities and tastemakers. Clementine Paddleford, a New York Herald Tribune food critic, shed light on the serious cocktail crush when he wrote in 1948: “The nicest thing about the mule is that it doesn’t make you noisy and argumentative, or quiet and sullen, but congenial and in love with the world. One wag of its tail and life grows rosy.” And yet, no one knows for sure how the name came to be. ‘Moscow’ was probably chosen because vodka, back then, was associated as an exclusively Russian product. And ‘mule’? Possibly due to the ‘kick’ of flavor from the ginger beer. Sadly, its popularity took a nosedive during the Red Scare era as it was touted as a pro-Communist drink and not American (somewhat on the same wavelength as changing French fries to freedom fries). It has survived, however, and remains one of America’s most popular summer concoctions - especially in light of its recent resurgence on cocktail bar menus, with an abundance of creative riffs, around the country. As evidence of its kick to the top again, Tales of the Cocktail 2016, America’s largest cocktail festival held annually in New Orleans, hosted a Moscow Mulethemed contest in search of the official cocktail of the six-day event. The only requirements included a cocktail made with a base spirit, ginger, and some type of effervescence.

Tales of the Cocktail 2016 winning Moscow Mule recipe Created by Angel Teta

El Burro Catalan INGREDIENTS

PREPARATION

1 ¾ oz. Absolut Elyx ¾ oz. Cigarrera Manzanilla Sherry ¼ oz. Starvation Alley Fresh Pressed Cranberry

Shake all ingredients together except Fever Tree, double strain into copper mug, add ginger beer, and top with pebble ice. Add two shorty straws and garnish with expressed and manicured lemon peel wrapped around 4 skewered dried cranberries, and two short skinny stir straws.

¼ oz. Natural Cane Syrup (1:1) ¼ oz. Lemon Juice 2 dashes Angostura Bitters 1 ¾ oz. Fever Tree Ginger Beer

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ADVANCED MIXOLOGY

DRINK IN HISTORY

The Year Mule of the

Memorable Tales in the Creation of a Simple Yet Iconic Drink By Jake Bliven | Photo by Carly Diaz

The Moscow Mule

is the featured cocktail of Tales of the Cocktail 2016 and a variation of the classic will be served throughout the week long event. However, don’t confuse this refreshing cocktail as a New Orleans creation, as it has a far different origin with one of the better background stories in cocktail lore. To sum up, three men (bartender, bar owner and brand owner) supposedly came up with the idea to combine three ingredients in a copper mug and a lime garnish. I would credit the element of circumstance, as the cocktail is comprised of two ingredients, which just so happened to be abundant and placed in a vessel that was also vastly overstocked. The true brilliance in the story lies with the marketing idea to take these products to other bars in the area and snap pictures of bartenders holding the mug in one hand and a bottle of Smirnoff in the other with a Polaroid camera. Two pictures would be taken where, one would be given to the barkeep for his/her troubles, and the other one would be flaunted at the next bar to show the bartender what the competition was selling. The drink became wildly popular, especially within the Hollywood crowd, until

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the 1950s, when it was no longer hip to associate with Russia and communism in the United States. Tales of the Cocktail titled 2016 the year of the Mule… the Moscow Mule. TOTC crowned Chilled 100 Member Angel Teta from Ataula in Portland, Oregon, as the official winner of their 2016 Moscow Mule challenge. The competition challenged bartenders around the globe to reimagine the Moscow Mule and Teta’s take on this classic beat out more than 400 submissions. Five expert judges (Alex Day, Jessica Gonzalez, Nicholas Jarrett, Dan Sabo, and Matt Seiter) choose Teta’s El Burro Catalan as the winning cocktail.

Angel Teta, Winner of TOTC Moscow Mule Challenge.

The Moscow Mule has charged back onto the cocktail scene. Now you can see it being served in the top cocktail bars, the diveyest dives and everywhere in between,” said Ann Tuennerman, Founder of Tales of the Cocktail.

“Every fine drinking establishment needs a Moscow Mule these days, be it a dive or a proper restaurant bar,” says Teta. “I found that adding sherry dried the ginger beer out quite nicely and added a slight salinity that makes you want to snack on something. This was a perfect fit for my program, as we are a Catalan-inspired tapas spot with incredible food. The cranberry I use is Starvation Alley Farms, a 100% organic fresh pressed cranberry that has such a vibrant flavor, it makes for a fantastic Mule variation with a time-tested classic flavor pairing.”

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DRINK TO THAT

Tujague’s Oldest Stand-Up Bar in America Turns 160 years old Tujague’s, the second-oldest dining institution in New Orleans, the birthplace of brunch and home to the oldest stand-up bar in America reaches a milestone. Most cocktail aficionados know the bar as the creator of two famously classic cocktails: the Grasshopper and the Whiskey Punch. The bar also touts being historically notorious for batching large quantities of Old Fashioned cocktails every Sunday for church folk looking for their post-Mass fix. “To this day, there are no stools or seats, people just bellyup and hang out, chat and drink,” says bartender David Suazo. “We get all sorts of people that come through, locals, visitors, celebrities, politicians, musicians, you name it. We’ve also had our share of Presidents stop in; Harry Truman drank bourbon at the bar and President Eisenhower drank Sazeracs here.”

In 1918

, Philip Guichet (co-owner of Tujague’s) traveled to NYC to compete in a national cocktail contest. His creation, the frothy, mint-hued Grasshopper cocktail, placed second. Upon his return, the Grasshopper became a patron favorite and remains such.

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ADVANCED MIXOLOGY

FOOD KNOW-HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

PASSION FRUIT By Gwendolyn Knapp | Eater.com

While the sweet, tropical passion fruit is native to South America, the flavor has long been associated with New Orleans thanks to the city’s legendary drink, the Hurricane, popularized at Pat O’Briens in the French Quarter. But one doesn’t have to get bamboozled on Bourbon Street to get a taste of the luscious fruit, especially during summer in New Orleans. Bartenders at spots like Compere Lapin, Beachbum Berry’s Latitude 29, and the newly opened pisco bar Catahoula are all serving up passion fruit-based refreshers right now. At Catahoula, bar director Nathan Dalton dresses up a truly unique passion fruit cocktail with an aged egg and key lime mixture and a mind-numbing Amazonian Jambu flower (aka the buzz button), as well as serving a gingery passion fruit Grenada and a riff on a Hurricane.

HURRICANE Created by Nathan Dalton INGREDIENTS

2 oz. Gosling’s Rum ¾ oz. Lemon Juice 1 oz. Passion Fruit Syrup* PREPARATION

*Passion fruit syrup: Heat 2 parts passion fruit purée with 2 parts sugar and 1 part water until the sugar dissolves. Add ingredients and shake lightly on crushed ice.

CHICANO GRENADA Courtesy of Catahoula Hotel INGREDIENTS

2 oz. Quebranta ½ oz. Passion Fruit Puree ½ oz. Fresh Grenadine ¼ oz. Key Lime Juice PREPARATION

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Fill ginger beer. Build on the rocks. Garnish with a mint sprig.

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ADVANCED MIXOLOGY

IN THE KNOW

MAKING THE

MOST OF TALES By Anne Louise Marquis

With its great educational programming, amazing parties

and

the

highest

density

industry

professionals in a single place, Tales of the Cocktail is always a highlight of my year. As I prepare to return again for my sixth time, I realize how the educational and networking opportunities I found at Tales helped me grow from a wide-eyed new bartender to my current role as national brand ambassador for Grand Marnier. If you’re looking to grow your network and career, Tales can be the best opportunity you’ll find, however it’s not enough to just attend. It will take some forethought, planning, and perhaps a reconsideration of what you were planning to pack in order to be best prepared when opportunity knocks. If you’re feeling career minded, here are my suggestions for getting the most out of the Mirra Studio Photography

annual event.

SET YOURSELF UP FOR SUCCESS.

Pack a full stack of business cards. Don’t have business cards? You can have custom ones designed on Etsy.com or use a service like Moo.com to produce cards with photos of your cocktails. If you get to New Orleans and realize you forgot your cards, Laredo Printing is local and offers 24-hour turn around. However humble or deluxe, your business card is the most efficient marketing tool you have. Seize every chance you have to hand out your cards and to get those of others. PRO-TIP: be sure to take a photo when you get a new business card; things are certain to get lost in the madness.

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KNOW WHAT YOU WANT.

Before you go out looking for the next step in your career, you need to know what that step is. You need to know what you want; whether it’s to start your own fresh juice company, run a bar program, move into brand work, or simply learn more about the different career path options out there. This industry is more connected than most, and it’s highly possible that the person you tell your dream to over iced Irish coffees at Erin Rose will have some way of helping you achieve it. Whatever your goal is, identify it, distill it, and make it specific. For example, it’s not enough to want a “brand job;” you need to know

what category and brands you’re passionate about and why you want to work for them. If you want a new bartending job, know the specifics about what kind of bar you want to work in and which ones exemplify what you’re looking for. Are you passionate about tiki culture? Do you want to learn more advanced ice techniques? Identify your goal and let that be your guiding light.

ACT THE PART AND WATCH THE DRINKING.

Now that you have accomplished your goal, behave like it. While it can all feel like one big party, aspire to behave at Tales as if you’re at work- not at the job you have, but the one you’d like. This means always behaving in a manner you can be proud of and being professional and polite to everyone you meet. This is a tight knit industry where everyone seems to know one another. People talk and share their thoughts about potential new hires and you never know who knows whom. Most importantly, be careful how much you drink. If the notable distiller or bartender you idolize arrives at the party and you’ve had one too many, you’ll miss your chance to talk with them, or worse. This professionalism also goes for your attire. Yes, it’s New Orleans in July. It’s sweltering, then pouring, then freezing in the AC. The ideal outfit would be shorts and a muscle shirt with a bandana, but consider resisting the urge to dress too casually. You never know whom you might meet, and it’s true that you only have one chance to make a good impression. By no means go full-on business wear, but take some care to look presentable. Ideally your outfit will set you apart and make you stand out. Opt for slip on shoes rather than flip-flops and consider wearing a sun dress or collared shirt instead of cutoffs and a t-shirt.

SAY YES.

Use the week as an opportunity to do as much as you can, and get out of your comfort zone. This means saying yes to whatever comes your way. Sure, it might be easy to stick with a group of friends from your city, but that’s not how you make new connections. Put the phone down, look up and connect with people. Seek out new experiences, take seminars, go to events and talk to people in the seats beside you. Introduce yourself, hand out those business cards, and offer to be helpful. Be open to going to dinner with new friends, attending an event solo, or putting yourself out there when you’re used to being more reserved. Go for it. See where it takes you. Fortune favors the bold.

FOLLOW-UP, FOLLOWUP, FOLLOW-UP.

After you’ve met someone make sure you follow-up and keep in touch. This is true in any situation, but especially in this one, as Tales can become a fog of faces. Depending on your interaction you may send a short email or go so far as to write a proper thank you note. No one does that anymore and you’ll be certain to stand out. Tagging them in your Tales recap on Facebook doesn’t count. Make it personal, and be sure to thank them for their time and remind them to keep you in mind should they hear of any opportunities. Now, go have a great time and good luck!

NETWORK, NETWORK, NETWORK, AND ASK LOTS OF QUESTIONS.

Tales is a great opportunity to connect with people you admire or have had career paths you’d like to know more about. Seek them out. Go to their seminar or event and introduce yourself afterwards. Ask a well-connected friend for any introductions they can offer, or send a message directly on social media asking for a few minutes of someone’s time. The worst anyone can say is no, but most people in this business often enjoy the chance to offer insight or help someone grow in their career. Once you have the chance to talk, ask as many questions as you can, let them know about your goal, and see if they can offer any advice. Keep in mind that planning can be hard at Tales, people are busy and often plans fall through, but it can’t hurt to try and showing initiative often goes a long way to leaving a lasting impression.

*Anne Louise Marquis has worked in the spirits industry for 10 years. She is currently the National Brand Educator and Ambassador for Grand Marnier and Kappa pisco. She presents workshops on career growth for the bar community.

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ADVANCED MIXOLOGY

Simple Syrup

MIXOLOGIST FOR HIRE

Beyond Equal Parts

Sugar and Water By Logan Ronkainen, Head Bartender @ Trattoria Il Mulino, NYC and Owner / Mixologist @ Punch & PieÂ

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You might ask yourself: How can I make simple syrup more interesting and complex if it’s just sugar and water? Simple syrup, by definition, is a sweetener of any kind in liquid form; most commonly table sugar dissolved into water. The dissolving of the sugar can be by heat or time and agitation (stirring at room temperature until dissolved). The strength can vary but the most common is 1:1 or 2:1 sugar/water.

White Dog Sour

A sweetener is an integral part of balancing out alcohol content and acidity in a cocktail, but it shouldn’t be used willy-nilly-like. If your cocktail does call for something sweet, most commonly simple syrup, why not add something that not only adds sugar, but also adds a depth of flavor?

The sugar can easily be substituted with other sweetening agents that are more complex. Try honey, agave, raw sugar, and even Splenda for example. Minor adjustments may need to be made in your cocktail recipe for consistency’s sake depending on what ingredients you use. Honey and agave don’t require as much water dilution as dry ingredients.

Water

Oils and extracts can be incorporated into simple syrup, resulting in what bartenders call oleo saccharum, which means “oily syrup.” The simplest way to make an oleo saccharum is by muddling citrus zests into sugar, letting it sit for an hour, then adding hot water to melt the sugar into a syrup. At my bar we do not use simple syrup; we religiously use various types of oleo saccharum. Lime, orange-lemon, and grapefruit are among the staples we keep behind our bar. We use the lime in Margaritas, Daiquiris, and Cosmopolitans, and the orange-lemon in sours, Collins, and even Old Fashioneds.

P roporti on

S U GAR

OI L

Here Are some ways to kick up your simple syrup Let’s not forget the final dimension of simple syrup. The water can be substituted with fruit juice, vegetable juice, coffee, or tea. Our most popular cocktail is a take on a Collins using simple syrup made with cucumber and mint juice combined with equal parts sugar. Adding sugar to the cucumber and mint juice also helps stabilize the shelf life, allowing it to last a couple of days rather than a few hours. Try fresh ginger juice simple syrup for an intensely fresh kick in your Mules or freshly juiced watermelon syrup to use as a base for a Rosé Sangria. Just remember to keep CONSISTENCY and BALANCE in mind when making syrups. If a recipe calls for a 1:1 simple syrup, but you made a 2:1 syrup, then it will yield an oversweetened cocktail. If the liquid you are using to make your syrup is sweet, then scale back the amount of sugar you add. No matter what kind, color, or flavor of syrup you make, you want it to be the same level of sweetness across the board so that you can easily substitute any syrup in any cocktail. The possibilities are endless. Don’t be afraid to experiment.

Photos by Maria Kepinski

Rose Watermelon Sangria Serves: 15-20

INGREDIENTS

1 bottle Brockmans Gin 2 bottles Notorious Pink Rosé 16 oz. Watermelon Simple Syrup (1:1 watermelon juice to sugar) 12 oz. Fresh Lemon Juice 2 ½ oz. Meletti Bitter PREPARATION

Pour into a wine glass with ice. Add a splash of soda and a watermelon slice to garnish. Enjoy the smile on people’s faces.

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ADVANCED MIXOLOGY

THATâ&#x20AC;&#x2122;S THE SPIRIT

AMERICAN RUM

Born Bayou ON THE

By Michael Tulipan | Photos courtesy of Bayou Rum

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Born in the Cajun Country of southern Louisiana, Bayou Rum is turning up the heat in its quest to challenge the domination of the well-established Caribbean heavyweights. In just three short years, the brand has garnered more than 80 awards and expanded into a dozen states and Canada. Much like the distillation process, the local pastime of duck hunting is an exercise in patience. For Trey Litel, President and Co-Founder of Louisiana Spirits Distillery, a conversation in a duck blind, the camouflaged area where hunters await their targets, led to a eureka moment. Sitting in the blind near the Lacassine National Wildlife Refuge and local sugarcane fields, Litel wondered, “Why wasn’t someone creating a homegrown, high-quality Louisiana rum?” Litel already had a deep familiarity with the American rum market, having risen through the ranks at Bacardi to become a brand manager in their Miami office. But the thought of crafting something from homegrown sugarcane held tremendous appeal. Sugarcane was introduced into Louisiana in the 1750s and had grown to a $2 billion a year business, but no one was distilling it in the state. Even more pivotal, Louisiana sugarcane is grown on the fertile Mississippi Delta, making it more complex than varieties from sandy Caribbean islands. In 2011, Litel partnered with his brother, Tim, and Skip Cortese to form Louisiana Spirits Distillery, and two years later, their first rum hit the market. Each step of the process is meticulously overseen, from the use of only Louisiana sugarcane sourced through a partnership with M.A. Patout & Sons Enterprise Factory in Patoutville to the distillation process undertaken at their company’s facility in Lacassine, the largest private rum distillery in the United States.

Today, four products are shaking up the market. Bayou Silver Rum is proofed with triple-distilled water for a pure taste, perfect for classic cocktails like Daiquiris and Mojitos. Amp up Rum and Coke with Bayou Spiced Rum, which marries traditional Louisiana ingredients and spices to create a zesty elixir. For vibrancy, Bayou Satsuma Rum incorporates refreshing local Satsuma oranges, while Bayou Select Rum is a dark rum with complex aromas and a deep finish. The company devoted just as much attention to its packaging, developing a bartender friendly bottle from scratch over 18 months. Litel says, “Designing a custom bottle is a long and expensive path, but well worth it. We believe that our package is our silent salesperson at the point of purchase.” The bottle is square with a rounded neck, easy for bartenders to grip. Distinctive embossing on the sides along with a picture of Louisiana and a “happy alligator” add to the bottle’s unique visuals. The brand maintains a strong connection with Tales of the Cocktail each year. As a local Louisiana brand, Litel felt it was important to reach out to Tales founder Ann Tuennerman. He says, “She was very supportive and gave us a lot of good ideas,” which they used for their global launch at Tales in 2013. Litel believes Bayou Rum has the recipe for longterm success. “Lots of bartenders tell us they want to highlight USA craft products, like Bayou Rum, with great taste that appeal to their discerning, millennial consumers. Bayou Rum provides a unique and tasty experience for spirit consumers.”

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ADVANCED MIXOLOGY

CREATIVE COCKTAILING

StreetcArs Named

Desire

... and COcktails tO be Desired in New Orleans By Cydnee Murray | Photos by Amy Neill In New Orleans’ Central Business District, not far from Bourbon Street, the newly opened Catahoula Hotel is crafting innovative alternatives to the Hand Grenade and Horny Gator. This boutique “hideaway in the heart of the city” houses two bars. The one downstairs features Peruvian piscos, coffee cocktails, boozy cotton candy, popsicles, and an adult version of a juice pouch. Up on the roof terrace, tiki drinks, and alcoholic smoothies and milkshakes keep guests cool in the Louisiana swelter. Bartenders Jonathan Shock and Bazil Zerinzky each bring know-how and moxie to Catahoula’s quaffing menu. Jonathan, a Chilled 100 member whose inspiration for his boozy juice pouches developed out of nostalgia, enjoys drinks “that not only activate your senses of taste, smell, and sight, but also tap into something deeper.” He says, “When thinking about my own childhood, I was reminded of all the times I would sit outside with my friends in the evening and drink juice pouches and eat Goldfish and how happy I was in those moments.” His latest immersive cocktail idea involves a mini-treasure hunt and sandbox digging.

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The Coolest Kid in Class Created by Jonathan Shock INGREDIENTS

¾ oz. Chamomile infused Pisco 1 ½ oz. Manzanilla Sherry 1 oz. Fresh Pressed Apple Juice ½ oz. 2:1 Honey Syrup ¼ oz. Yellow Chartreuse (Suze Blend) PREPARATION

These drinks come sealed in juice bags, so large batches are made, water is added for dilution, and then they are individually packaged and served in a paper bag with the guest’s name on it. A small Ziploc bag of Goldfish crackers, a sharp straw, and a note from Mom accompanies the cocktail.

In collaboration with Jonathan, Bazil created a Daiquiri that looks like a glass of sparkling rosé. “Growing up as a sci-fi nerd, I always kind of wanted to be a mad scientist,” says Bazil. “My family had no money for college and I didn’t want to go into debt, so becoming a bartender seemed like the next best thing. Here I am, almost 12 years later, and I still love what I do!” If it’s sentiment that suits you, a flare for molecular mixology, or a desire not to carry around a huge neon plastic mug shaped like an explosive device, the bartenders at Catahoula’s can accommodate.

A Rosé by Any Other Name Created by Bazil Zerinzky INGREDIENTS

2 oz. Denizen White Rum 1 oz. Clarified Lime Juice* 1 oz. 1:1 Simple Syrup 1 dash Peychauds Bitters 2 drops Angostura Bitters 1 drop Orange Bitters PREPARATION

Stir all ingredients over ice, strain, carbonate (A Perlini cocktail system provides the carbonation). Serve in a champagne flute. *Clarified lime juice: Agar-agar, a jelly-like substance obtained from algae, is used for the clarification process. CHILLEDMAGAZINE.COM

ADVANCED MIXOLOGY

THE NEXT MIX

CAUSE A STIR WITH THE LATEST MIXING INGREDIENTS

Mixing with

OJEN An Unusual Spirit Making A Welcomed Comeback

By Mike Gerrard | Photo Courtesy of Sazerac Company Where the Greeks have ouzo and the French have Pernod, the Spanish have their own anise-flavored spirit, Ojén. It came from a tiny town of the same name in the mountains of Andalucia in southern Spain, and the drink was so famous, a local artist featured it in one of his paintings. His name was Picasso.

In the 1900s, the drink became huge in New Orleans, especially during Mardi Gras, as the OJEN brand manager Jana Ritter explains. “Legend has it that New Orleans drank more Ojén than anywhere in the United States, but when a Spanish producer announced it would stop making the spirit, a New Orleanian bought a large, final batch. It’s said the last remaining bottle of Ojén was sold in New Orleans in 2009.” Fortunately, the New Orleans based Sazerac Company stepped in and decided to revive the drink, and the word is now spreading that OJEN is back, with its uppercase name distinguishing it from the original. Influential mixologists like Nick Detrich of the New Orleans Cane and Table cocktail bar have been rediscovering OJEN too, and that you can do much more with it than mix it with water and watch it turn milky. “It’s best served with a hearty serving of Peychaud’s over crushed ice,” says Nick. “I’ve also found that it can work in a variety of other classic applications that call for herbal liqueurs. It’s also delightful when blended with coconut milk and a bit of Orgeat and if you stick to the Frappé, it’s hard to make a bad drink.”

Nick Detrich’s Favorite

OJEN Cocktail INGREDIENTS

3 oz. Ojén Barspoon Orgeat PREPARATION

Build on crushed ice and stir, then top with 9-12 dashes of Peychaud’s Bitters.

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ADVANCED MIXOLOGY

TOP TRENDS

Can’t Get Enough of

Modern Tiki Modern day tiki cocktail culture has taken those old sugary and rum-filled slushie concoctions garnished with chintzy paper straws and grass décor to a whole new, and much more sophisticated, level. Although we enjoy that 70s kitsch, expanding on the basics that make tiki-influenced drinks popular is totally trending right now. So, go ahead, try some nontraditional tiki spirits as your main ingredient like beer, scotch and liqueurs. “Tiki is trending,” says Larry Miller, Chilled 100 Member and bartender at Juliet in Austin, Texas. “People seem to be moving on from classic tiki cocktails and creating their own tiki-styled drinks. I think RumChata is a popular ingredient for mixing drinks with a tiki-influence. As a whiskey guy, I like to fortify RumChata with whiskey and pour it over some crushed ice and garnish with fresh fruit.” Along with substituting different spirits for rum, going freshly squeezed in the juice department will amp up your tiki cocktail for sure. As a final tip, garnishing makes tiki fun, so get creative. Try garnishing with the leaves or the skins from fruits and veggies or use a swizzle stick with fruit skewered on it. And remember, the funky ceramic tiki take home mug never goes out of style.

Happy Tiki-ing.

Give these

modern tiki cocktails a mix

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Caribbean Cream INGREDIENTS

1 part RumChata 1 part Jack Daniel’s Tennessee Honey 1 part Coconut Vodka PREPARATION

Combine in a shaker with ice. Strain into Martini glass.

“

Using RumChata goes great on Jungle Bird variations. I love mixing RumChata in the tiki style because it reminds me of my favorite childhood desert, rice pudding. Mixing it with lime and a dry rum with some grapefruit and soda is a go-to for me.

“

Tiki It Up

Created by bartender Josue Gonzalez, Chilled 100 Member, Sweet Liberty, Miami INGREDIENTS

1 oz. RumChata 1 oz. Caña Brava 7 ½ oz. Campari ¾ oz. Pineapple Juice ½ oz. Lime Juice ¼ oz. Demerara syrup PREPARATION

Combine all ingredients and shake vigorously, strain into tiki glass with crushed ice. Garnish with mint sprig, pineapple chunk, Filthy Cherry, cinnamon stick.

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SHAKING AND STIRRING

TAMWORTH DISTILLERY APIARY GIN Reflecting the flora of the Tamworth region in New Hampshire, Apiary Gin incorporates juniper berries, pine rosin, poplar buds, red clover flower, linden flower, and local honey. The honey itself is influenced by what the local bees pollinate at any given time; the poplar and pine rosin give the gin a soft yellow hue, as well as rich notes of pine.

THE VISIONARY INGREDIENTS

2 oz. Apiary Gin ¾ oz. Dry Vermouth ¼ oz. Green Chartreuse 2 dashes Absinthe PREPARATION

Stir ingredients with ice in a mixing glass until well chilled. Pour into a Martini glass and garnish with a twist of lemon.

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LAUNCHES

ART IN THE AGE BEET VODKA Art in the Age’s Beet Vodka is part of their Garden Infusions series, which reflects the seasonal flavors of the region. In addition to beets, the vodka includes cranberries, apple pomace, honey, tarragon, and salt. The vibrant burgundy-purple color is indicative of the earthy flavors of beet, balanced by a level of sweetness that allows for superb mixability.

BELVEDERE ‘PEACH NECTAR’ VODKA A leader in the luxury vodka category, Belvedere has added yet another flavor to their arsenal. The scent is redolent of ripe peaches, citrus, and almond carrying over to the flavor which also includes elements of apricot and marzipan. The light, refreshing profile works well in spritzes, long drinks, and other summer sippers.

BEET ROOT SMASH

PEACH NECTAR SPRITZ

INGREDIENTS

2 oz. AITA Beet Vodka 1 oz. Fresh Lime Juice 5 Blackberries ½ oz. Simple Syrup Splash Club Soda Lime peel and blackberries for garnish PREPARATION

Muddle Beet vodka, blackberries, lime juice, and simple syrup in a cocktail shaker. Shake vigorously. Strain over ice into a rocks glass, top with club soda and garnish with blackberries and a lime peel.

INGREDIENTS

1 oz. Belvedere Vodka 1 oz. Semi-Sweet Vermouth 3 Peach Slices 1 Vanilla Pod Fever-Tree Sparkling Water Fever-Tree Tonic Water PREPARATION

Combine all ingredients except Fever-Tree in a glass over ice. Top with equal parts sparkling water and tonic. Garnish with a peach slice and vanilla pod.

BUMBU RUM Made of sugarcane sourced from eight countries in the West Indies, Bumbu Rum is named for the distinctive Caribbean grog enjoyed by pirates. Distilled on the island of Barbados, the rum’s character is influenced by the local water, which flows through coral limestone. Aged in oak barrels for up to 15 years, the rum offers notes reflective of the various sugarcane terroirs, coffee and cacao, coriander and ginger, and tropical fruits like mango and papaya.

WEST INDIES SWIZZLE Courtesy of Rob Ferrera INGREDIENTS

2 oz. Bumbu Rum ½ oz. Fresh Lime Juice 1 oz. Fresh Pineapple Juice ¼ oz. Coconut Palm Sugar Syrup 6 Mint Leaves PREPARATION

Place ingredients in a Collins glass. Add crushed ice and swizzle until the outside of the glass is frosted. Top with crushed ice.

FEW BREAKFAST GIN FEW’s newest offering is a gin designed specifically for brunch cocktails. Flavored with juniper, lemon peel, and Earl Grey tea, Breakfast Gin is a limited edition available only at the distillery at this time. Distiller Steven Kaplan, who loves Early Grey tea, favors it in the classic French 75 cocktail, but it also works beautifully in tea-based cocktails.

MADTEANI

Courtesy of Sara McDaniel, MAD Social, Chicago INGREDIENTS

3 oz. Few Breakfast Gin ½ oz. Brewed Earl Grey Tea ½ oz. Honey Syrup (1 part honey, 1 part water) 3 dashes Bar Keep Lavender Bitters Edible Flower, for garnish

FLAMING LEPRECHAUN New spirits brand with five products including Irish Whiskey, Gin, Vodka, Rum, and a popular Fiery Irish Cinnamon Spirit. Crafted with the millennial pallet in mind, the portfolio provides a relaxed and fun attitude with the motto, “Every day is St. Patrick’s Day.” “Our entire team has worked for many years to create, produce, and perfect the finest quality and taste,” says Jack Walsh, president of Three Hearts of Ireland. “The range exemplifies what our primary goal is; to deliver maximum value to our loyal customers.”

I’LL TELL ME MA INGREDIENTS

1 ½ oz. Flaming Leprechaun Cinnamon Spirit Warm Coffee

PREPARATION

Add ingredients to a shaker and fill with ice. Shake, and strain into a Martini or coupe glass. Garnish with an edible flower.

Freeze coffee into ice cubes the night before. Pour ingredients over ice cubes in a mason jar. Add Irish Cream to taste.

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Express yourself. Two words so eloquently combined in song lyrics from the likes of N.W.A, Madonna and others (depending on the genre of music you prefer), became a mantra for getting creative and showing off who you are. Most people agree that the clothes we wear, the music we like, our thoughts and our tastes are all expressions of that. And when we begin to create things that are expressions of us, the process not only showcases who we are, it usually provides a feeling of satisfaction. This simple notion of self-expression taps into many areas in life but here at Chilled, our favorite is cocktail making. Making cocktails requires the use of personal experience, knowledge and abilities with the end result being communicated to others. Our Tales of the Cocktail Special Edition is the perfect issue to showcase the talents, skills and personal expression of the most sought after bartenders today. But not just them. We’re celebrating all those bold enough to wear creativity on their sleeves - from mixologists creating new and exciting twists on classics to those diligently mixing up innovative concoctions with similar staying power. And we’re gladly raising our glass to the brands that up the ante in quality and continue to evolve their products. Our special report on this year’s events at Tales goes behind the scenes to shed light on the industry’s creative side while our clever and creative cover girl, Aisha Tyler, proves that she knows a thing or two about expressing herself. See you at Tales!

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AISHA MORE THAN JUST A FAN OF THE COCKTAIL WORLD

By Michael Tulipan | Photos by Robert Adam Mayer

ulti-hyphenate actor, director, comedian Aisha Tyler has added yet another title to her lengthy resume, mixologist, with the upcoming launch of her Courage+Stone bottled cocktails. That Tyler, who will cohost the Spirited Awards at this year’s Tales of the Cocktail, has developed a line of spirits won’t surprise her friends inside and outside of the industry. Her affinity for cocktails and cocktail bars is that well known.

Tyler first attended Tales of the Cocktail in 2014 on the suggestion of cocktail writer Jason Rowan. At that point, she was more of an enthusiast and didn’t know what to expect. “When I got to Tales, it was interesting how many bartenders I knew. I actually had a few friends there.” The events were a perfect opportunity for Tyler to learn at the hands of experts. “If you are a real enthusiast, you try to understand the mechanicals of it,” she says, “the chemistry and artistry of cocktail making.”

+ JUST DRINK BETTER. NOT MORE, JUST BETTER.

Courage+Stone has its roots in Tyler’s busy lifestyle. She travels often between New York and Los Angeles and can often be found at those city’s best bars, places like Spirited Awards nominee Attaboy (“Best American Bar Team” in 2016) in New York or Birch and Melrose Umbrella Company in LA. But even though she has a well-stocked home bar with over 100 bottles, sometimes she would come home at night and want a drink at the ready. She began to batch cocktails like the Negroni in her fridge and a light bulb went off. Why not bottle cocktails for people to enjoy at home?

Not a trained mixologist herself, Tyler relied on her own palate to develop the first round of drinks. “A lot of the process has been about my own taste. I love cocktails and focused on making something I wanted to drink.” When she had seven or eight prototypes, she began searching out supplies before landing a partnership with New York Distilling Company. There, Allen Katz, who Tyler says has “a great palate,” offered advice and helped her refine the drinks further.

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In 2015, she returned to Tales, attending seminars by day, interspersed with juggling her many work obligations. With the large number of events, Tyler emphasizes that you should pace yourself and not try to do too much. “They start serving drinks at 7am!” she says. She highly recommends the small producers tasting room. “I really love that because I love to see how people are innovating.” While Courage+Stone is envisioned as a retail product, bartenders who have tried the line have been impressed. For high volume outlets with discerning customers who demand quality and consistency, Tyler’s cocktails will fit the bill. “A lot of bartenders say I would totally serve this,” she says. “It’s something a lot of bars and bar managers are looking for.” In the end, it’s about high quality drinks for Tyler. “Personally, I would rather have one great drink than six light beers,” she says. “Just drink better. Not more, just better.”

What is your home bar like? It’s enormous! A five-tier bookshelf. I probably have 100, 150 bottles. I’m a big gin enthusiast. I love Amari – American and foreign. A lot of American whiskey, that’s my favorite. I have a lot of old bottles too including some old Pineau des Charentes.

Q&A

What is your favorite craft cocktail and why? I love the gin Old Fashioned. I had one a few years ago and I became obsessed with them. The Boulevardier is another one. I love how sexy and mysterious and dark and satisfying the drink is. Did you have a background in mixology? I was a bartender while I was attending Dartmouth. It was an old restaurant called Peter Christian’s. Just a college town bar that served pizza. I actually started out as a waitress. I’m really much more of a fan. It’s like the guy who was into the band his whole life and then was asked to be the lead singer. I’m like the Arnel Pineda (fan who became lead singer of Journey) of the cocktail world! Tell us about Courage+Stone and how you came up with the first three drinks? It really honestly came out of my own personal needs I travel a lot for work. I would eat in all these great restaurants. I just got home at night and craved a good cocktail. Then I started batching them for myself and friends. The main idea was to launch the line with drinks most people know and understand and have some sort of cultural resonance. These are some of the most commonly ordered cocktails, the Old Fashioned and the Manhattan. I wanted my line to be accessible and good for the average but elevated lay drinker. I’m not interested in things like shelf stable juice. These are spiritsforward but well balanced.

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CREATIVITY

THRIVES AT TALES OF THE COCKTAIL 2016 NEW ORLEANS

2016

By Lesley Jacobs Solmonson

Tales of the Cocktail is many things. For some, it’s a chance to do business. For others, it’s an excuse to barhop for a solid week. Usually, it’s a combination of the two – pleasure feeding business each day with events, seminars, and tastings. Tales succeeds for many reasons, not only because it gathers spirits folk from all corners of the globe, but also because it is an environment that fosters creativity.

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ALBERT ADRIA

MARC ALVAREZ SAFONT

Starting in 1985, Albert Adria found himself on the staff at El Bulli, the temple to molecular gastronomy that changed the face of modern cooking. Focusing on the pastry arena, he spent ten years in the El Bulli kitchen. In 1998, Albert spearheaded the creation of El Taller, the El Bulli laboratory in Barcelona). In 2011, he debuted 41 °, a cocktail bar, that evolved into the 41° Experience, during which 41 courses were paired with cocktails for sixteen people. In 2015, Adria was named one of the thirteen most influential people in the world of gastronomy by TIME magazine. Currently, he is developing a new concept called Enigma, which is a reimagining of 41° Experience. Why do you think elBulli captured the imagination of the world? elBulli achieved one of those dreams that demonstrate that with passion, hope, and a lot of hard work one can achieve unimaginable goals. If we could talk with a marketing director she or he would certainly say that to open a vanguard restaurant, seven kilometers away from civilization and in a natural park, is a crazy idea that could never work out… That’s one of the parts that most excites people who try to understand the elBulli phenomenon. 41º Experience took on the task of pairing cocktails with 41 courses. What were some of the challenges in implementing this -- particularly in terms of cocktails -- and how are you reinventing it with Enigma? 41º was a testing ground where we experimented with the dialogue within the solid cuisine and the liquid one, as we like to call it… it prepared the path for Enigma. 41º was a cocktail bar and Enigma will be born with the orientation of a restaurant where liquid cuisine will have a very important role.

Photo Courtesy ElBulli

his own way has helped to alter the basic fabric of the modern hospitality business, including but not confined to the cocktail arena. Here, they discuss their roles and how their creativity evolves.

Photo Courtesy ElBulli

This year’s Tales of the Cocktail keynote speakers, Albert Adria and Mark Alvarez Safont of El Bulli fame, as well as Grant Achatz and his business partner Nick Kokonas exhibit the most dynamic elements of the creative mind. Each in

Safont started working in restaurants at the age of 15, eventually choosing to focus on cocktails. A degree in biological science helped develop his concept of mixology. After working at 41º, Safont now serves as group bar manager for Albert Adria’s elBarri group, which includes their newest project Enigma. How did you apply the El Bulli approach to cocktails? The team behind Albert was made of very professional people that provoked a turning point in the gastronomy world… After five years with him, as a bartender I understood how to treat product, to avoid oxidation, for instance, or to look for a relation within the ingredients and the flavors in order to translate it to the liquid world… On top of the subtlety in the combinations of the products, in the decorations.. it’s something that has changed a lot since the beginning of the project, adapting in every case the legacy of Albert in gastronomy. When you are formulating a cocktail program, how does it evolve? What is the process of differentiating programs? Every program corresponds to one restaurant therefore my main goal is to interpret the venue and the type of cuisine and on that, to build a working line per se in each restaurant. Once the essence of each concept is understood, it’s all about developing cocktails adapted to the needs of each concept and develop a menu depending on the season (of the product, mainly) and the project itself.

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With much of his family in the hospitality business, Grant Achatz has been in kitchens since the age of four. Attending the Culinary Institute of America directly after high school, Achatz then made his way to Thomas Keller’s French Laundry where he worked his way up to sous chef. In 2001, Achatz left the French Laundry for the position of executive chef at Trio, where he started receiving awards including Food and Wine Magazine’s Best New Chefs 2002. In 2004, Achatz and his new business partner Nick Kokonas started planning for the opening of Alinea, which has been winning “best” awards since its opening. After Achatz survived stage four tongue cancer, he and Kokonas opened Next Restaurant and Aviary cocktail lounge in 2011. Their newest project is Roister, which will feature an open kitchen, a la carte menu, and entertainment. What was it about the hospitality industry that sucked you in originally? I have been around restaurants since I was four years old as my parents and grandparents both owned diners in St. Clair, Minnesota. I was quite literally opening the a.m. prep and my parents’ diner at 5 a.m. while I was in high school. How important was it for you to work in a major kitchen like Thomas Keller’s? Chef Keller is the ultimate lead-by-example chef. The day I met him he was sweeping the floors at the French Laundry in the early morning. That attention to detail and willingness to do the small tasks, correctly and every day, is what he brought to work with him 100% of the time. I’ve tried to do the same thing throughout my career and indeed you’ll find me in the kitchens of our restaurants every day that I am in Chicago. What similarities are there for you between cocktails and food? To me there are no differences at all! Just a different canvas. You’re still creating ‘food’ even if that food is a liquid with different properties. The goals remain the same - fun, delicious, and thought-provoking.

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NICK KOKONAS

Photo Courtesy of the Alinea Group

Photo by Christopher Seel

GRANT ACHATZ

As an outsider to the restaurant business, Nick Kokonas has approached the role in an unorthodox manner. Kokonas spent a decade as a proprietary derivatives trader. In 2005, he became business partner with Grant Achatz, acting as co-owner and developer of Alinea, Next, The Aviary, and Roister. As the CEO and owner of TOCK, he developed alternative booking solutions for restaurants that is used in seven countries. At Next, you change themes quarterly, focusing on a new concept. How did you and Achatz reach this decision and how do you evolve new menus? Next came to be because I loved to imagine chef Achatz and our Alinea team cooking different cuisines - wouldn’t it be cool if they took that dedication and made Italian food or French food? Grant would always say, well, sure we could do that but it’d be boring after a while. So eventually I said, well... what if the restaurant changed frequently and you did French for a while, then Thai, then Spanish, et cetera. And then a few months later Grant asked, “Ok but what kind of French food? There are 20 different regions and periods of cuisine there alone.” Once he said that we knew we were onto something big, Grant said, “Paris 1912 bistro”... and we literally looked for a space the next day to build. When you hit on an idea like that you run with it. Now, five years in, we have discussions with our team about what guest experience we’d like to explore “Next.” How does Aviary’s approach to a cocktail program differ from the standard bar menu? How far do you feel you can push the envelope with Aviary’s drinks? The Aviary is not really a bar... no one goes there and orders a drink from their own memory bank of cocktails. It’s much more like – “a restaurant for drinks.” So our menu exists to create interesting experiences for guests around cocktails and they have to stick to the program. About 30% of our business is, in fact, drink progressions or tasting menus that we pre-sell through our booking software, Tock. So those folks come in and are fully in our hands. We don’t feel like there are any limits placed on us as to what we can do creatively... other than at Aviary the focus is first and foremost on beverages, though we have amazing food that pairs with our drinks.

This year’s Tales of the Cocktail Key Note speakers unfailingly follow the ideal that the hospitality industry relies to an enormous extent on creativity whether in terms of advertising or design, menu concepts or the presentation of the entire hospitality experience. Along with these folks at the forefront and others behind the scenes managing the event itself is an explosion of talent from the brands themselves who use everything at their disposal to present their products and people in the most ingenious light.

From uniquely-themed parties and tasting rooms to interactive seminars and mobile events, Tales of the Cocktail literally explodes with the creative spark. Here is a glimpse into the thought processes that went into just a few of this year’s events, as well as some of those in years past. Whether grand parties or intimate gatherings, all of these happenings encapsulate the creativity of our industry and celebrate the welcoming world of the hospitality business at its best.

BULLDOG GIN ROCK ‘N ROLL BARTENDER BUS TOUR AMARO MONTENEGRO’S HANDS-ON TASTING SEMINAR Everything Montenegro does stems from the essence of the spirit itself. Last year was the brand’s first activation at Tales and they wanted to capture the complexity and versatility of the spirit. Their tasting room was set up to visually depict these characteristics. Thinking outside the box, the team featured a contortionist, a Russian ballerina, and a burlesque dancer. Just as the dancers reflected various styles of the art form, Amaro Montenegro demonstrated how it offers a multi-layered flavor palate. This year, the team again uses the spirit itself as the jumping off point, dissecting it more educationally. Their hands on Tasting Seminar will feature their Master Herbalist, who will discuss the botanicals in Montenegro, followed by a do-it-yourself immersion into the amaro’s flavors. Attendees will then be able to mix up cocktails to highlight their favorite elements in Montenegro. Both last year and this year, the sensory experience is paramount.

Imagine a bunch of the country’s top bartenders on a wild and woolly tour of the East Coast, ending in New Orleans – just like a rock band. This is Bulldog’s irreverent and energetic angle on the brand, which sees itself as balancing tradition and modernity in its interpretation of gin. For the brand’s Tales event, Jaron Berkhemer, head of Bulldog Gin marketing, U.S, found inspiration in bartenders themselves. “Tales has become so big, it’s hard to stand out during the event,” observes Berkhemer. “But the preTales moment is so rich for us because that is where bartenders come together, and it showcases how important it is for them to be interconnected, to be in their own community. The bartenders of today look like rock stars, they live like rock stars, they certainly drink like rock stars. I thought, how great would it be to send them on tour like they are rock stars?” So starting in mid-July, 12 bartenders from around the country will meet in New York City and board a proper rock and roll bus complete with bunks, living space, and a kitchen. Starting in the Big Apple, the bus will head to Philly and D.C. then through Virginia, North Carolina, and Georgia before finally making its grand entrance in New Orleans. Going on tour will never be the same again.

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JÄGERMEISTER What’s better than drinking Jägermeister at Tales? Making your own Jägermeister at Tales. The “Make Your Own Jägermeister” truck will allow bartenders to mix their own personal Jägermeister and bottle it on the spot. The components will include the proprietary Jägermeister base, as well as sugar, caramel, and – in a nod to the Crescent City - New Orleans filtered water.

THE EL SILENCIO SUITE Last year, weary Tales folk wended their way to the top floor of the Hotel Monteleone where they could settle into the comfort of the El Silencio Suite for cocktails and brief, but oh-so-relaxing massages. The waiting room was styled like a decadent pseudocasbah with leather ottomans, sparkling chandeliers, and an all-white color theme. The massage space was dimly lit with candles and soft music. In short, paradise in the midst of chaos. The best news – El Silencio is doing it again this year. Fausto Zapata, CEO of El Silencio notes, “Our Mezcal El Silencio team thrives off of creatively entertaining with and showcasing the product at events. Because our relationships with our bartenders and ambassadors are what have most impacted our business, we wanted to provide a memorable and valuable experience to Tales attendees. We chose to organize a spa retreat as a getaway from the chaos of Tales, and were inspired by the Monteleone’s suite itself when we first visited the space. “To translate the brand of El Silencio in this historic space, we used our Joven bottle as a starting point. We played off of the bottle’s design— clear and white with script lettering -- to make the room a sanctuary of cream colors with an airy ambience. The design of the space helped us truly embody our brand’s message of ‘sharing’ the silence: people could sit together and enjoy a cocktail or receive a massage in a peaceful setting. “This year, we’ve used our black Espadin bottle as the starting point for design inspiration - so attendees can expect something a little darker and edgier from our massage suite. We of course, as always, look forward to sharing the silence with attendees.”

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GREY GOOSE CAMIONETTE COMES TO TALES For the first time ever, the Grey Goose Camionette (the world’s most intimate Martini bar) will be making a stop in New Orleans. Disguised as a French bread truck, the Camionette is a mobile bar that offers one-on-one Martini consultations with influential bartenders who tailor a Martini to the imbiber’s personal taste profile. For TOTC, the bartender host will be Alex Day of Proprietors LLC. Just across from the Camionette will be Alex’s partner and fellow cocktail luminary, Devon Tarby, who will be offering unique twists on the Grey Goose summer serve, Le Grand Fizz. Want to check it out? Get in quick. Only two people can be accommodated in the Camionette at a time, so a schedule of 20 minute appointments beginning at 4pm and ending at 8pm, on Friday, July 22nd are in play. All of this will take place at the French Embassy at Boulangerie Bleue.

MARTIN MILLER’S GIN EXPLORER’S LOUNGE Martin Miller’s Gin is a privately held brand that strives to be both intimate and iconic. With water sourced from Iceland and a process that involves an ocean voyage from the latter island nation to Great Britain, there is an inherent sense of wanderlust to this spirit. Reflecting these themes, the Martin Miller’s Explorer’s Lounge will offer attendees complete immersion into the expeditionary romance of a bygone era. “I was Inspired by the romance and adventure of travel and the expeditions led by the British East India Company in the 1700s,” explains Brendan Drewniany, PR and Marketing Manager of Martin Miller’s, “and thought we should throw it back with a new twist and teach our guests the proper way to make gin & tonics. With a nod to the G&T’s humble origin as a practical way to ward off malaria when exploring new waters, the Martin Miller’s Gin Explorer’s Lounge will be an experiential setting where we serve the spirit neat and in cocktails, accompanied by an interactive Q&A/seminar with the founders and current owners of the brand.”

PERNOD RICARD EVENTS As one of the big boy brands, Pernod Ricard invests a great deal of time and money in its Tales events. The Bartender’s Breakfast, held after the Spirited Awards, is in its tenth year. The Altos Street Fair is returning again, offering free flowing tequila in a party atmosphere, and Absolut will be hosting a Swedish Midsummer Soiree.

Along with gin cocktails, jazz, and conversation, Martin Miller’s will be launching their newest gin, 9 Moons, a super-premium cask-aged gin (from a single ex-Bourbon cask, filled with 98% ABV gin and then aged for 9 months in Iceland.)

According to Karla Dover, Senior Manager of National Event Marketing for Pernod Ricard, “it’s of paramount importance that we represent each brand’s individual ethos and heritage. As such, we create event concepts based on the brand’s individual character, and the ideas follow… we pull ideas from things we have seen and experienced, and brainstorm new and exciting concepts together.”

On the more hush-hush side will be the Martin Miller House, a local home taken over by the team, whose location is currently undisclosed. In other words, if you want to find it, you need to know the right folks. This extra bit of whimsy ties in with Martin Miller’s overall branding as a spirit that exudes intimacy and wanderlust, a gin for those willing to seek it out.

For example, this year’s Plymouth Bartenders Breakfast event will integrate twists on previous themes as well as a nod to last year’s unexpected blackout during the event. Titled “Lights Out” it’s a tongue-in-cheek play on the electrical mishap of 2015 that brought the event to a halt (even though the drinks continued to flow).

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Leslie Gracie, HENDRICK’S GIN Photo Courtesy of Hendrick’s Gin

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W O M E N

D I S T I L L E R S

T A K E

T H E

L E A D

S E T T I N G

Precedence W I T H

Passion, Patience A N D

T H E

Female Palate By Michael Tulipan

The world of spirits is steeped in tradition, its centuryâ&#x20AC;&#x2122;s old methods sometimes rigid and unchanging. Long a business dominated by men, the worldwide spirits boom has not surprisingly begun to push aside the barriers for female distillers with both major and smaller craft brands now under the guidance of women.

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Household names like Hendrick’s Gin, George Dickel, Rutte, and Castle & Key, as well as newcomer Spirit Works Distillery are leading the charge. At each, women have risen to the top of their profession due to hard work and an ability to balance tradition and innovation. The backgrounds of these women are diverse, from Castle & Key Master Distiller Marianne Barnes’ degree in chemical engineering to Myriam Hendrickx of Royal Dutch Distillery’s food engineering background to Spirit Work’s Ashby Marshall’s work at an environmental non-profit. Just as varied are the pathways each has taken to rise to the top. Barnes offers a particularly unique story. ”I am the first female to work her way up the production ranks to achieve the title of Master Distiller of Bourbon in Kentucky since prohibition.” She began her career as an intern at Brown-Forman after choosing bourbon over renewable energy research.

For Allisa Henley, Distiller at George Dickel and a Tennessee native who grew up close to the distillery in Cascade Hollow, it was perhaps inevitable she would wind up working for the brand. First hired to design the visitor tour experience, Henley learned at the hands of Master Distiller John Lunn. Tradition is at the heart of any brand and Dickel’s history especially inspired her. When George Dickel died, his wife Augusta took the helm of the company and guided its development. Henley says, “I strive to follow in Augusta’s footsteps to make excellent whiskey the way she and George would have liked it.” Ashby Marshall oversees an all-female production team at Spirit Works, which launched in 2012. Inspired by her husband’s family-made sloe gin, she set out to build a distillery that managed the process of making gin from raw materials to final product. Lauren Patz, her distiller and production manager, says, “You need three things to be successful at

Photo Courtesy of Spirit Works

Photo Courtesy of George Dickel Distillery

Allisa Henley,

Ashby Marshall & Lauren Patz,

GEORGE DICKEL

SPIRIT WORKS

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distilling; passion, patience and palate.” For Marshall, that doesn’t mean she only hires women, just that it worked out that way. She says, “When the time came to hire someone new, we hired based on who was best suited for the position, and these ladies were it.”

advantage. “It’s said, we are better in smelling and tasting.” Just as important for her, though, is travel and experience. Hendrickx has traveled the world, gaining inspirations from cultures and their botanicals.

Marshall holds up Leslie Gracie, Hendrick’s Gin Master Distiller, as a both an industry pioneer and role model. Gracie holds a degree in chemistry and was hired by William Grant & Sons to develop new products. She helped launch the award-winning Hendrick’s Gin in 1999 and still oversees the brand. At William Grant, she says the barrier for women is much lower. “Many of the senior posts are filled by women so the precedent is set.”

One thing all the women interviewed stressed is that they should be judged on results. Gracie’s experience is that “people tend to judge on the basis of capability rather than gender.” Marshall isn’t as sure, “Sometimes it can feel like you always need to be ‘on’ because this is a traditionally male-dominated industry. On the flip side, you also do not want to feel as though your products are getting more attention solely because they are female produced. You want your product judged on its merit, not on your gender.” Henley sums it up, “At the end of the day, I’m judged on the quality of the whiskey we make.”

Do women bring a unique set of talents to distillation? Henley says that, “We often have superior sensory abilities in identifying aromas and tasting notes.” Hendrickx agrees and feels being a woman is an

Photo Courtesy of Royal Dutch Distillery

“At the end of the day, I’m judged on the quality of the whiskey we make.” Myriam Hendrickx ROYAL DUTCH DISTILLERS

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Cheers to

COCKTAIL CULT URE Around the Globe EACH YEAR, TALES OF THE COCKTAIL DRAWS THOUSANDS TO NEW ORLEANS, BUT WHAT ABOUT THOSE WHO CANâ&#x20AC;&#x2122;T TRAVEL TO THE EVENT EVERY YEAR? HAVE NO FEAR, TALES OF THE COCKTAIL ON TOUR BRINGS THE EXPERIENCE TO CITIES AROUND THE WORLD. By Michael Tulipan | Photos by Jennifer Mitchell Photography

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THE WORLD OVER, PEOPLE TALK TALES “Tales on Tour Mexico City helped to bring the community together, offered great educational events, and opened channels of communication and connection amongst hospitality professionals around the globe.” - Carlos Soto, bar director, Maison Artemisia Bar

Founder Ann Tuennerman decided to take Tales of the Cocktail on the road after building it for eight years into the country’s most successful celebration of all things spirits and mixology. She says, “We wanted to start visiting different parts of the world to give people a taste of what Tales is all about. Our goal was simply that. Now if we could get some of those people to come visit us for the main festival in New Orleans, that was gravy.” Her vision for Tales of the Cocktail on Tour entailed a threeday series of events and seminars that celebrate the local cocktail scene of a city. The first stop was Vancouver, Canada in 2011 and again in 2012. Two years later, Tales ventured to South America for the Buenos Aires edition in 2013 and again the following year. In 2015, Mexico City became the third stop with an added trip to Oaxaca to visit mezcal distilleries. Building on last year’s success, Tales on Tour returned to Mexico City in April of this year.

“It’s great to have seminars in our city with actual gurus that present in NOLA and to be the host of these great people… I feel so lucky to have such personalities legendary in the industry attending my bars, so our team can meet them in person.” - Benjamin Novao, partner, Limantour “The Olympics came to Vancouver in 2010, Tales on Tour came to Vancouver 2011, 2012. Between these three events, Vancouver was able to stay in the spotlight for three years with food and beverage culture, which opened up our market for tourism. Vancouver has always been the best-kept secret on the West Coast, and now we are a major player in the Canadian scene, but also as a global player in cocktail/bartender culture.” - Lauren Mote, cofounder, Bittered Sling Bitters

With such a diverse roster of cities, we were interested in Tuennerman’s criteria for future destinations. “We’re looking for tour cities that have some sort of existing cocktail infrastructure - a strong collection of bartenders, bars, and spirits producers. Beyond that, we look for cities with a unique culture that will make for an exciting destination.” These aren’t necessarily the places getting the most attention or publicity but rather ones with a “distinct and vibrant cocktail culture” according to Tuennerman and her team. Regardless of location, the local culture holds the key to the success of each Tales on Tour. For Tuennerman, it is vital to expose attendees to what the locals have to offer through special tours and other tastings. Equally important is supporting the local talent in each city through the Cocktail Apprentice Program (CAP), which allows for up-and-coming bartenders to be mentored by industry professionals during the Tales on Tour events. In an industry built on partnerships, Tuennerman singles out William Grant & Sons, Pernod Ricard, and Bacardi for their long-term support of Tales on Tour. She says, “When we originally pitched this idea, they got on board by providing their talent and resources not really knowing where it would lead.” After six years and three cities, it is clear that the world tour will continue. But where will Tales on Tour land next? Stay tuned for your answer during this year’s Tales of the Cocktail.

“Last year I was a Cocktail Apprentice Red Coat in New Orleans (2015), and will return this year as Grey Coat, and I have been a working bartender in Mexico City the two years Tales on Tour came to our fine metropolis. Tales on Tour came at just the right time to Mexico City. I think that Tales on Tour gave our hungry cocktail scene some support, clarification, and renewed dedication to a craft that more and more talented people are participating in. It also gave local bartenders the opportunity to show their stuff to the world and to be a part of the global cocktail scene.” - Berit Jane Soli-Holt, head bartender, Maison Artemisia CHILLEDMAGAZINE.COM

S P I R I T E D

A N N I V E R S A R Y

NOLET FAMILY DISTILLERY CELEBRATES

325 YEARS Where do bicycles and boats have a lot in common? No, it’s not a place associated with the Tour de France. Hint: It’s somewhere with a strong connection to water and speed. By Thom Meintel | Photos by Jeff Greif

he city of Amsterdam was built

who cleverly flooded the town and stopped

the intrusion.

marshland

and

its

winding

But the canals are more

canals give it a sense of mystery

than a conduit for protection from unseen

and intrigue. A mecca for anyone

enemies; they’re a symbol of Dutch culture

with an adventurous spirit, it was famously

along with the crazy cyclists that whiz along

saved from French attack by its residents

the narrow winding streets day and night.

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Windmill Nolet in Schiedam, Holland

Photo Courtesy Shutterstock, Jan Kranendonk

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Amsterdam’s Bikes

Ketel One Bottles on the Carousel

Carl Nolet Jr. and Chilled’s Thom Meintel

Dev Johnson, Employees Only

Carl Nolet Jr., Salvatore Calabrese, & Dale DeGroff Chris Cardone & Naomi Levy, Chilled 100

CHILLED was heading to everyone’s favorite city in the Netherlands to immerse ourselves in these same experiences that embody the Dutch lifestyle and to become better acquainted with one of its most notable players in the spirits field, Ketel One. I would (after three days) cheer the efforts of the Nolet Family Distillery over the last three centuries and revel in its history and quest for excellence. The 10th and 11th generation family members, Carl Nolet Sr., Carl Jr., and Bob Nolet, had succeeded in making Ketel One and Nolet’s Finest Gins a preference for in-the-know mixologists everywhere. We would speak with them and hear more about their passion. The hundreds of bikes and the gliding canal boats created a fitting backdrop for their brand’s 325th anniversary celebration, one full of mystery, intrigue, and romance. It’s not every day a brand turns 325 years old, so the preparations leading up to Nolet’s big celebration were detailed. A package arrived at my door a few days prior to departure wrapped in brown paper and encircled by some rough red twine. It had a “made at home” kind of look and was stamped in the corner with the number “325” and the words “Celebrating 325 Years.” A card artistically executed in calligraphy was found inside and an engraved note said, “Goede Reis” (Good Trip!). Peering over the contents, I discovered a clever carry-on cocktail kit with two pony-sized bottles of Ketel One and a preparation kit for the Dutch Mule. I was intrigued and, for once, excited to get on a plane.

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From there it got better (the Mules helped), and after spending the first night in Amsterdam gliding along one of the famous canals on a private boat tour while enjoying a four-course meal with icy cold Vesper Martinis, I could only hope that the sunny, mid-70s weather was going to stick around. Stick it did, and the next day’s excursion to the distillery in the small fishing village of Schiedam, an hour’s drive from the city center, took me back in time to learn all about this renowned Dutch family that goes all the way back to 1638. A built-from-scratch windmill clearly dominating the town was an impressive site at the entrance, and inside, a curved elevator ascended to a private screening room. There, two short films dramatized the founding of the Nolet Distillery in 1691 during the Netherlands’ Golden Age when the family was specializing in Jenever, a popular Dutch spirit that was the inspiration for Nolet’s Finest Gins. From then until today, the secret ingredients used in their production process have been handed down from father to son across ten generations. When the time came for Carl Sr. to take over from his father, he resolved to draw on his family’s traditional distilling expertise to create a new product. In 1983, Ketel One was born. Then it was off to see the process in action and taste the goods. Ketel One is crafted from small batches using a four-column distillation process over a 15hour period. Part of the filtered Ultra Wheat Spirit is redistilled using traditional copper pot stills and the original coal-fired 19th-century Distilleerketel No. 1, which gives Ketel One its name, is still used.

Janet & Carl Nolet Jr., Olga Maria Czarkowsky

USBG’s Dave Nepove and Diageo’s Travis Tucker

Nolet Distillery Ambassador Dennis Tamse Canal Lifestyle OUR LIFE’S WORK 4-D cinematic projection on the De Nolet Windmill during the Nolet family 325th anniversary celebration Photo Courtesy Ketel One Vodka

Ricky Gomez Sandrae Lawrence, The Cocktail Lovers

Standing smack in front of it, Bob expounded on how the resulting distillates are charcoal-filtered and blended into a Master Batch that’s married with a portion of the Ultra Wheat Spirit and water to produce the liquid. A team of four is responsible for the final product, and a member of the Nolet family personally approves each production run before it touches the bottle. It’s not every day you watch the production of a brand made from scratch, and afterwards we were invited to a tasting. Dennis Tamse, Distillery Ambassador, drove home the points made later that day by Bob and Carl Jr. that with its long finish Ketel One has an incredible canvas made for the Martini. When we spoke to the Nolet brothers together about the enterprise, I learned that the mantra of “one big family” was the reason for success. Both credit their mom as a major influence in the brand’s evolution although it was clear that Carl Sr. must have set down some guidelines.

Carl Jr., who lives in Southern California, it being the best market for Ketel One, spends 8-14 weeks a year in Schiedam and was quick to point out the benefits of that family connection dating to the 1600s. “This is what we do, this is our life,” he said. “We are accountable for everything. A lot of knowhow has to be passed on and our job for the next 325 years is to grow the passion in our children. We’re on the streets setting trends rather than following them because nothing happens overnight.” So true, at least in this case. The brothers complement each other, both admitting that their favorite cocktail was the Vesper, the best of both worlds. It doesn’t hurt to align with James Bond, after all. Driving back to Amsterdam, I wondered what secrets were in store for the anniversary blowout the following night. The next day brought a dramatic change in the weather; could it be that Mother Nature wanted to add her contribution to the event? Blustery winds and rain clouds interspersed with bursts of sunlight made for an emotionally charged backdrop to the proceedings, which began in a huge tent on the distillery grounds way before sunset. OK, kill me, but I half-suspected that the family had to work the next day. CHILLEDMAGAZINE.COM

When I stood on the red carpet, a ray of sunshine guided the way into the cavernous space on the River Schie. A choice of 10 cocktails was offered for the cocktail hour, the Vesper Martini topping the list, and the bartenders chosen to represent the brand were really on their game. One sip of an Ultimate Martini mixed by Dev Johnson from Employees Only and I instantly remembered my first… it was pure chemistry at work. The night was not without emotion. After a shoutout to Mom for her help with the flowers (a tour de force if ever there was one) and countless thanks to the distributors who put Ketel One on the map in the United States, we were chasing down midnight after endless rounds of cocktails. Whispers began

to circulate about the finale and everyone headed outside under the shadow of the giant windmill. At the stroke of midnight, the entire structure was illuminated in an incredible sound and light show that told the entire story of the Nolet family all the way back to the beginning. The riveted crowd watched in awe as spinning projections in brilliant colors lit up the night. Cheers were heard all around when the story reached Carl Sr.’s search into Martini cocktail culture in the United States in the early ‘80s that resulted in the launch of Ketel One. Naturally, fireworks were the only possible act that could follow and finally a brilliant “325” was projected on the black sky before the crowd shuffled off. It was a milestone never to be forgotten.

Bob Nolet in front of Ketel #1

The Red Carpet

Dinner on the Canal

Boats & Bikes

Explosive fireworks filled the air at the Nolet Family Distillery 325th anniversary celebration Photo Courtesy Ketel One Vodka Egor Polonsky, Chilled 100 & Thom Meintel

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Carl Nolet Jr., Chilled’s Thom Meintel & Maureen Petrovsky

Commemorative bottles of Ketel One inscribed with each guest’s name were a fitting take-home gift found in our hotel room upon return. On each box it read:

Dear Ketel One Drinker, This box encourages a visit to the distillery in Schiedam at Hoofdstraat 14, to celebrate the Milestone. Signed by Carl Sr., Carl Jr. and Bob, it was the perfect invite to enjoy an Ultimate Ketel One Martini once home and unpacking. Savoring each drop, I made a plan for the next day: Get the bicycle out.

Carolus Nolet Sr. speaks during the Nolet Family Distillery 325th anniversary celebration Photo Courtesy Michel Porro, Getty Images

Dale DeGroff & Chilled’s Jeff Greif

Carl Nolet Jr., Carolus Nolet Sr. and Bob Nolet hold the Ketel One Vodka commemorative bottle celebrating the 325th anniversary of the Nolet Family Distillery. Photo Courtesy Michel Porro, Getty Images

Diageo’s Phillip Pearson & Maureen Petrovsky

Bob Nolet

Windmill at the Schiedam Distillery

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FRESH COCKTAILS AND PUNCHES WE CAN’T GET ENOUGH OF FRESH COCKTAILS AND PUNCHES. CHECK OUT SOME OF THESE MASTERFUL COCKTAILS CRAFTED BY THE PERFECT PURÉE OF NAPA VALLEY FOR YOUR MIXING PLEASURE. Photos by Wendy White and Courtesy of The Perfect Purée

FREAKY TIKI INGREDIENTS 3 cups The Perfect Purée Carmelized Pineapple 2 cups The Perfect Purée Yuzu Luxe Sour ½ cup The Perfect Purée Mandarin Tangerine 1 cup The Perfect Purée Passion Colada 2 cups The Perfect Purée Mango 1 cup Sailor Jerry Rum 1 cup Pimms 1 cup Charbay Vanilla Rum ¼ cup Chartreuse PREPARATION Combine all ingredients into a pitcher. Pour over ice.

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STRAWBERRY PUNCH MOJITO INGREDIENTS 5 cartons The Perfect Purée Spearmint & Lime 1 ⁄3 jar The Perfect Purée Strawberry Puree 2 bottles of Charbay Vodka 24 oz. Club Soda 6 Limes, juiced Strawberries (sliced) Cucumbers (sliced) Mint Leaves PREPARATIONS Combine ingredients into a punch bowl and stir well. Serve.

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GRANDMA’S SECRET PUNCH INGREDIENTS 1 oz. Hendrick’s Gin 1 oz. The Perfect Purée Carmelized Pineapple Concentrate 1 oz. Strong Chamomile Tea ¼ oz. Lemon Juice Peychaud’s Bitters (to taste) PREPARATION Combine all ingredients into a mixing glass with ice. Shake with a Boston Shaker and strain into a fresh glass. Serve.

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SPICY PINEAPPLE MARGARITA INGREDIENTS 1 ½ oz. Chamucos Reposado 2 oz. The Perfect Purée of Napa Valley Carmelized Pineapple Concentrate 3 dashes Chamucos Hot Sauce ¾ oz. Fresh Lime Juice ¾ oz. Orgeat Syrup Dress the Drink Spicy Dehydrated Pineapple Wheel (for garnish) PREPARATION Combine ingredients into a mixing glass with ice. Shake with a Boston Shaker and strain into serving glass. Garnish with a Dress the Drink Spicy Dehydrated Pineapple Wheel and serve.

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101

HOTSPOT

SPOTLIGHT

Floridita

The Vigor of Old Havana By Michael Tulipan Photos Courtesy Paul G. Tuennerman and Danny Valdez

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The energy of Old Havana pulses around the storied bar affectionately called Floridita. Occupying a muted pink building on the corner of Obispo and Monserrate, Floridita bills itself as “the cradle of the Daiquiri” and one sip of its perfectly crafted version is sure to transport you back to the days of Ernest Hemingway. Thanks to the recent loosening of travel regulations, one of Papa Hemingway’s favorite watering holes is now accessible to Americans traveling to this once-forbidden land. Julio Cabera, owner of bar consulting company Red Shaker, was named the bar’s “Global Ambassador” in 2015 for his work promoting the bar around the world. In 1999, Cabrera met Floridita “cantinero,” the Cuban term for mixologist, Manuel Carbajo, at a cocktail competition and he has been spreading the word ever since. The corner bar was founded in 1817 as La Piña de Plata before being renamed in 1898 as La Florida. The locals soon took to calling it Floridita. Over the years, the bar’s reputation grew,

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as did that of its cantineros, Constantino Ribalaigua, Antonio Meilan, Alejandro Bolivar, and Manuel Carbajo. Before or after the Revolution, one thing you could always count on was the Daiquiri at Floridita. Today, a new generation is being introduced to the bar with savvy travelers flocking from all over the world. Bartenders increasingly make the pilgrimage, always finding a warm welcome. Cabrera says, “It is simply an amazing experience for a bartender to go behind Floridita’s bar. It doesn’t matter how busy they are, wherever you are coming from or whoever you are, they teach you how to make the perfect Floridita Daiquiri.” For the Floridita Daiquiri, marry white rum, granulated sugar, Maraschino liqueur, and lime juice with a scoop of crushed ice for the perfect antidote to the island heat. Another Cuban classic on offer is the Canchánchara; white rum, honey, and lime over crushed ice.

Tales of the Cocktail founder Ann Tuennerman is a fan as well. “Floridita is legendary,” she says. “But until you have the chance to visit, that’s all it is - a place of legends. The moment you actually set foot in Floridita, a different story emerges. One of a family of bartenders, bar backs, and servers that truly prides itself on hospitality of the highest order. There’s a reason it’s one of the world’s most beloved bars. There’s a reason Ernest Hemmingway made it his home away from home in Cuba. Once you sit down at the bar, you find out why.” The bar team is also spreading its wings this year, with several bartenders arriving at Tales of the Cocktail to take part in Daiquiri Day. The growing acclaim has also led to a Best International Bar Team nomination in this year’s Spirited Awards.

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LAST CALL

CHILLIN’ WITH

Kim coatEs

HOME BAR

I have a small bar at home. It’s got a nice array of everything for people who come over. I just added a bottle of cinnamon rum from the DR. I’ve also got a beautiful wine fridge with all my Cabs and Pinot Noirs ready to go.

Photo by Benjo Arwas

COOKING

My wife’s middle name is “cook.” My middle name is “the king of the barbecue man.” I make the best homemade burgers on the planet with my dad’s recipe.

DINING OUT

KNOWN FOR HIS ICONIC ROLE IN FX’S SONS OF ANARCHY AS “TIG,” AWARD-WINNING ACTOR KIM COATES, STARS IN SIX HIGHLY ANTICIPATED FILMS DUE OUT THIS YEAR. CHILLED CHATS WITH COATES ABOUT WHAT HE’S BEEN WORKING ON SINCE WRAPPING SOA, AND WHAT FANS CAN EXPECT AS HE RETURNS TO THE SILVER SCREEN.

WHAT’S NEXT

Sons of Anarchy was an amazing ride. It’s been great getting back to movies. I just completed my sixth movie titled The Land. There was Officer Downe, then I did Goon 2. Also a film titled Strange Weather with Holly Hunter. I just finished a kids’ movie called The Adventure Club, and a Netflix comedy with Kevin James and Andy Garcia called True Memoirs of an International Assassin. Six films coming out this year… it is going to be a big year!

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I don’t get a chance to really dine out very much because I’m all over the map, but my wife and I just discovered a new spot called The Stocking Frame. Love that place! It’s all about fresh. I’m a big salad guy, I’m a big steak guy, I’m a big sushi guy, I’m a big vegetables guy. I guess I’m just a big FRESH guy!

DRINK

When I’m in Canada, it’s Crown and Coke, anywhere else I’m a big Napa guy. I love my Napa reds. Robert Foley is my new guy. He’s got an incredible vineyard in Napa and his Cabs are unbelievable. My drink of choice is usually a Godfather. It’s just a nice late night fuckin’ drink, really.

BARTENDING PAST

I was never a bartender, but I was a waiter… a fuckin’ good one way back in the day. At the last restaurant I worked at, I was given a goodbye gift by my 18 coworkers. It was a signed waiter tray made out to “The King of the Lounge Lizards.” I still have it… and that was a long time ago.

TO UNDERSTAND OUR COMPLEX FINISH, IT HELPS TO KNOW WHERE IT ALL STARTS. We start by hand-selecting the finest 100% Weber Blue Agave and crushing it with a two-ton volcanic stone wheel called a tahona— an ancient, labor-intensive method. The agave juice is then fermented and distilled with the fiber, resulting in a complex, earthy taste.

The perfect way to enjoy Patrón is responsibly. Handcrafted and imported exclusively from Mexico by The Patrón Spirits Company, Las Vegas, NV. 42-45% abv.