Chilled Magazine - Volume 9 Issue 4 by Chilled Magazine

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©2016. BACARDÍ, THE BAT DEVICE, OAKHEART DEVICE AND TRADE DRESS ARE TRADEMARKS OF BACARDI & COMPANY LIMITED. BACARDI U.S.A., INC., CORAL GABLES, FL. RUM WITH NATURAL FLAVORS AND SPICES – 35% ALC. BY VOL. “COKE” IS A REGISTERED TRADEMARK OF THE COCA-COLA COMPANY.

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CONTENTS

VOLUME 9 - ISSUE 4

features

Florida Georgia Line & Old Camp Whiskey

American-Made Spirits

The Latest Liquid from Home

Tastes Like Home

Here to Stay

Tracking Gin Through the Age

Gluten-Free Spirits

Gin Time Line

The Oak & CokeÂ® Cocktail

End of Summer Early Fall Cocktails

Spirits Get Spicy

Recipes

Hot Spot

Curfew Copenhagen, Denmark

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Drambuie’s brand new bottle is a fresh take on a classic. Enjoy the same superior mixability you love, but with a handsome twist.

CONTENTS

VOLUME 9 - ISSUE 4

departments

Editor’s Note

10 A Message From Jimmy Palumbo

Bottoms Up!

12 Cool Products - Stuff You Need to Know About 14 Cool Bottles - Clean Lines and Pop Culture 16 How to - Make a Homemade Pimm’s Cup

The Locals

20 Bartender Submission - Gary Wallach 22 Bartender Submission - Morgan Ricci 24 Brand Ambassador Profile - John Henderson, Bulldog Gin 26 Bar Profile - Black Tap Meatpacking 28 Event - Tales of the Cocktail Recap 32 Event - Lustau and Santa Teresa Team Up 34 Cicerone Profile - Mirella Amato 36 Brewery Profile - Blue Moon Brewing

Advanced Mixology

44 Drink In History - The Tequila Sunrise 46 That’s The Spirit - 123 Organic Tequila 48 Bartender’s Choice - Chamucos Tequila 50 Mixologist for Hire - Logan Ronkainen 52 Food Know How - Peaches 54 Anatomy of a Bottle - Caorunn Gin 56 In The Know - Wild Rabbit, Hennessy 58 The Next Mix - Mixing with Cazadores

Mix It Up

18 Behind the Gin Bar 38 Celebrity Sips - Brew Lovin’ Stars 40 Drink Well - Brunch Gets Spicy 42 Crafting Cocktails - Rum Cocktails with a Punch 60 Shaking & Stirring - Launches 80 Last Call - Chillin’ With Greyston Holt

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NEW 100% GLUTEN FREE. 100% THE VODKA. Introducing THE Vodka, now also available in gluten free. Harvested from our fertile corn and buckwheat fields, the result is a gluten-free vodka, crafted from our fields to your glass.

92 POINTS Beverage Testing Institute Rating

VOLUME 9 - ISSUE 4 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 & 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 Logan Ronkainen, Jake Bliven, Jimmy Palumbo, Gaby Mlynarczyk, Melissa Warner, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo: Justin Mrusek 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 4 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 4 AUGUST/SEPTEMBER 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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HARMONY. MASTERED FROM CHAOS.

Never stop. Never settle. Since 1765.

EDITOR’S NOTE

VOLUME 9 - ISSUE 4

“It’s a sweltering afternoon at my parents’ beach house in North Carolina, and I’m taking the edge off the heat with a Gin and Tonic. In the background, Don Henley is charging through the chorus of “The Boys of Summer” and I start doing the math in my head: it’s Labor Day weekend. That means I have 30 days, maybe 40 if it’s a warm September ... but the lows are still in the seventies, so how many days do I have until people start looking for pumpkin spices and hot toddies? A quick consultation with the ol’ magic eight ball and …”outlook not so good!” This is the moment I should jump up and get to work. Not for fall, but for winter. Fall has been ready for months. It’s the curse of our industry. As our windows thicken with ice, we’re thinking about tropical concoctions that taste like that last clear memory of the beach—the sand, the smell of the sea, the sting of the sheets against a fresh sunburn. This is our life: pushing ahead while looking behind and sometimes fueled by nostalgia. On the radio, Glenn Frey strums through “Tequila Sunrise,” and I realize my parents are tuned to an Eagles station. Whatever. It’s just hot enough that I don’t care, and to be honest, it seems almost poetic considering my frame of mind. Just like The Eagles carry the stigma of easy-listening, there’s a stigma to summer drinks. It’s not like I won’t knock back a Margarita in the dead of winter—I do sometimes—but it’s never quite the same as one savored in the dog days of summer. There’s a time and a place. So now I’m thinking about winter cocktails, but the lyrics are stuck in my head: Nobody on the road Nobody on the beach I feel it in the air The summer’s out of reach Damn you Don Henley! And the worst part is, he’s right. I should be heading to my book of recipes to plot out all kinds of ideas for cold-weather cocktailing. I should be, but I’m enjoying this moment with my Gin and Tonic. Sure the days are numbered, sure the nights will be getting longer, sure my Gin and Tonic is slowly melting away, but this is one of those moments that you carry into the next season. So I take another sip. It’ll be my inspiration during the cool nights ahead. You might even catch me stirring a drink, singing to myself: I can tell you my love for you will still be strong After the boys of summer have gone Cheers!

o Jimmy Palumb Jim Palumbo is a bartender/mixologist and freelance consultant in the spirits/hospitality industry. Most recently he held the position of Head Bartender at Belle Shoals in Williamsburg, Brooklyn.

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Photo by Timothy Kuratek

GUEST EDITOR JIMMY PALUMBO

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

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT MIXER MANIA! COCKTAIL CRATE SPICY MICHELADA

Cocktail Crate has made the at-home Michelada easier than ever with the first craft Spicy Michelada mixer. Simply choose your favorite Mexican beer, pour into an ice-filled glass and add two to three ounces of Spicy Michelada. The mix combines fresh squeezed orange and lime juices, as well as sriracha and a bit of salt.

GORDY’S PICKLE BRINE

First there was bottled olive juice, making the Dirty Marty a breeze to make. Now, Gordy’s Pickle Jar has introduced Gordy’s Fine Brine, a pickle brine made for cocktails and packaged in an easy-to-use can. Using the same brine they pour into their jarred pickles, Gordy’s lends a helping hand to making Picklebacks for a crowd or simply adding a dash of pickle juice to your favorite savory cocktail.

SONOMA SYRUP CO. MIXERS COLLECTION

Sonoma Syrup Co. offers a full line of artisan syrups, extracts and bar mixers. The products are handcrafted from organic fruits and juices, local botanicals, and pure cane sugar. No high fructose corn syrup, no preservatives, no artificial flavors, no artificial colors. The company’s artisan, infused simple syrups are available in time for the holiday season, making baking and creating cocktails a breeze. Flavors include Sea Salt Caramel and Pumpkin Spice Latte.

STOLEN FRUIT GRAPE-BASED MIXERS

Inspired by chefs who use verjus (the fresh-pressed juice of green grapes) in their cooking, Stolen Fruit has created a collection of grape-based mixers. The mixers use verjus, along with varietal grape juice and grape skins to create the foundation for these cocktail bases. Flavors include Lemongrass Ginger Sauvignon Blanc, Jasmine Juniper Viognier, Hibiscus Grenache, Blood Orange Muscat, and Fig Grains of Paradise Zin.

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100% AGAVE. % 100 ARANDAS. FROM

BOTTOMS UP!

COOL BOTTLES

NEW VODKAS OFFER CLEAN LINES AND POP CULTURE REFERENCES ALLAIRE VODKA

Part of a luxury spirits line that also includes rum and tequila, Allaire Vodka is distilled six times, filtered five times, and sourced from Polish potatoes. The curving bottle design echoes waves in the ocean, a theme also reflected in the gleaming metallic anchor on the bottle. Allaire spirits were inspired by the glamorous lifestyle of the Cote d’Azur.

BLACK COW MILK VODKA

Hailing from England, Black Cow is the first vodka made from cow’s milk: Dorset dairy cows to be exact. The bottle design is both modern and playful, incorporating a bold, black “BC” logo that recalls the branding irons used on cows. The tiny cow illustration below seems inspired by the chalk hill drawings of the Dorset countryside.

STATESIDE VODKA

Philadelphia-based brothers and distillers Matt and Bryan Quigley of Federal Distilling capture the simplicity and style of an old-fashioned spirits bottle with their Stateside Vodka. Seven times distilled and made from non-GMO corn, this hand-bottled product has won numerous awards for both taste and package design.

“HEISENBERG” BY BLUE ICE Blue Ice Vodka embraces pop culture with this Breaking Bad inspired trifecta of limited edition spirits. The eye-catching blue glass bottles sport an ominous silhouette of Walter White’s alter ego, as well as various quotes from the cult series, including “The One Who Knocks,” “Tread Lightly,” and “Say My Name.” A series of cocktails have also been created with names like Jess Pinkman and The Heisenberg.

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BOTTOMS UP!

HOW TO

HOW TO MAKE A HOMEMADE PIMM’S CUP By Lesley Jacobs Solmonson

THE “FRUIT CUP” - OR “SUMMER CUP,” AS IT HAS COME TO BE CALLED - IS A UBIQUITOUS THIRST QUENCHER IN BRITAIN DURING THE SUMMER. THE BEST-KNOWN MONIKER IS MOST LIKELY THE PIMM’S CUP, CREATED BY AN ENTERPRISING FELLOW NAMED JAMES PIMM. BACK IN THE 18TH CENTURY, GIN (AND OTHER SPIRITS FOR THAT MATTER) WAS A BIT ROUGH AROUND THE EDGES; MR. PIMM WANTED SOMETHING SMOOTH AND BRIGHT TO SIP WHILE SLURPING OYSTERS AT HIS EPONYMOUS RESTAURANT. THE PIMM’S CUP WAS BORN AND, OVER THE YEARS, IT FEATURED EVERYTHING FROM GIN TO RUM TO WHISKEY. GABY MLYNARCZYK, BEVERAGE DIRECTOR AT BIRCH IN LOS ANGELES, MAKES HER OWN VERSION OF A PIMM’S CUP, CUSTOMIZING IT WITH THE ADDITION OF RHUBARB AND GARNISHING IT WITH A DELICATE CUCUMBER SLICE, AS WELL AS A FRESH FLOWER. IT TRULY IS SUMMER IN A GLASS. WANT TO EXTEND YOUR SUMMER COCKTAILING? SINCE PIMM’S IS THE ESSENTIAL TASTE OF SUMMER, MIX UP YOUR OWN DIY ‘SUMMER CUP’ RECIPE AND KEEP THE FUN IN THE SUN GOING.

STEP 1

STEP 2

STEP 3

Choose Your Fruit Healthify your Pimms; Stuff as much fresh fruit into your concoction as possible. Use anything from rhubarb to blackberries to raw beets. Also, try infusing sugar syrup with mint leaves, cucumber, or lemon. You can then add this sugar syrup to the alcohol to help spark up the summer flavor notes. Remember to fill your glass with slices of strawberries, oranges, apples, and other fruits.

Select Your Spirits Complement your fruit. If going with gin and vermouth, a drier gin and rosé vermouth work better with rhubarb. Floral or Old Tom gin and sweet vermouth work better with darker berries. Also, if playing with the flavor profile, add a touch of Campari to bring out the bitterness or a little sherry to play up the sweet. Or, a splash of Aperol can grab you on the finish.

Top It Off Traditionally, Pimm’s gets a ginger ale or ginger beer float with a mint sprig.

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If you want to get creative use sparking rosé, Lambrusco or even a Pilsner and Thai basil or peach leaves as the garnish.

Photo by Jakob Layman

RHUBARB PIMM’S COCKTAIL INGREDIENTS

2 1⁄2 oz. Rhubarb Pimms* (see recipe below) 1 ⁄2 oz. Aperol or Contratto Aperitif 1 ⁄2 oz. lemon juice 1 ⁄2 oz. simple syrup 1 ⁄2 oz. bourbon 1 ⁄2 oz. Timmerman’s Strawberry Lambic Beer (or other sparkling beverage) PREPARATION

Add everything but the Lambic beer into a cocktail shaker with five ice cubes; shake for five seconds. Strain into an ice-filled wine or highball glass. Top with the Lambic. Garnish with rose geranium leaves, cucumber slices, and/or flowering mint if available.

*RHUBARB PIMM’S INGREDIENTS

1 bottle Cap Rock Gin 2 bottles broVo Pink Vermouth (substitute with Lillet Rose, Cocchi Americano, or even a Bianco Sweet Vermouth, just not dry or red vermouth) 2 quarts of rhubarb, cut into 1” cubes Lemon peel 1⁄2 vanilla bean PREPARATION

The fastest way to get this infusion going is via sous vide, but it can also be done with a ziploc bag and a large container of 55C°/131F° water. Place ingredients in bag and push out any air before zipping up. Place bag into the water for two hours; adding hot water occasionally to keep the temperature up. After two hours, pour contents into an airtight container and store in the fridge- for up to a week to intensify infusion. Strain and store in fridge once ready.

GABY MLYNARCZYK Gaby Mlynarczyk is known for creating produce-driven, modernist cocktail programs. While at ink. with Michael Voltaggio, she started raiding the kitchen pantry, earning the apt title of “pantry raider” as she sourced ingredients ranging from buttered popcorn to animal stock to garam masala. While at Cadet in Santa Monica, she focused her menu on classics with a twist. Now, as Beverage Director at Birch, Mlynarczyk plays mad scientist with inventive ingredients like aquafaba (chick-pea water) to replace egg whites for vegan cocktails, as well as other farm fresh ingredients like bell peppers. In her downtime, Mlynarczyk documents her liquid research and experiments on The Loving Cup, a monthly blog intended to demystify cocktails for the home bartender.

TIP

Cut your fruit small to get maximum surface exposure during infusion and only use the sweetest, freshest produce to get fuller flavor.

GO PRO

Add botanicals and spices such as lemon thyme and coriander for lighter blends or rosebuds and juniper to darker blends, to your infusion stage. CHILLEDMAGAZINE.COM

MIX IT UP

BEHIND THE BAR

BEHIND THE

Gin BAR RUTTE OLD SIMON GENEVER

Technically, genever is not gin at all. Yet, without this Dutch juniper-based spirit, gin would never have been created. Where typical dry gins are bright and crisp, genever starts with a malted spirit base, resulting in a more whiskeylike character. Rutte, which has been in existence since 1872, based their Old Simon genever on a historic family recipe that includes some very unexpected ingredients. Distiller Myriam Hendrickx adds toasted hazelnuts and walnuts, as well as celery and carob, to the more familiar gin-like botanicals, resulting in a concert of flavors from nutty to herbal. This is a genever like no other.

FOUR PILLARS NAVY STRENGTH GIN

This Australian import has just arrived in New York and California, along with the company’s flagship Dry Rare bottling. Founders Cam MacKenzie, Stu Gregor, and Matt Jones capture the flavors of life Down Under by sourcing indigenous botanicals, including lemon myrtle and Tasmanian pepper berry leaf. The term “Navy Strength” was coined when British officers discovered that diluted, low-proof gin made gunpowder smoke, but not catch on fire. Eager to ensure their gin was of quality, they found that an ABV of a whopping 57% let gunpowder catch fire. In the cocktail world, gunpowder isn’t the issue, but the higher the proof the more intense the flavor and, in fact, the less gin needed in a cocktail.

MARTIN MILLER’S 9 MOONS BARREL AGED GIN

Martin Miller’s Gin is the eponymously named spirit of one of England’s most iconoclastic bon viveurs. The company has long offered only two gins – the standard bottling and the higher ABV Westbourne Strength. Now they have added 9 Moons Barrel Aged gin to their line. Like all their gins, 9 Moons is distilled in a single pot still in England, and then shipped to Iceland where it is blended with some of the purest water on earth. 9 Moons’ golden color comes from 9 months (hence 9 Moons) of cask aging in a single ex-Bourbon cask. A limited bottling, it is a singular expression of the company’s gin profile manipulated with care to create something altogether original.

SIPSMITH SLOE GIN

Technically a liqueur due to the addition of sugar, sloe gin has been popular in England for hundreds of years, where people traditionally forage for sloe berries in the cold weather months to make their own secret brews. Sloes are actually the fruit of the hawthorn plant, which grows in wild hedgerows across England. Sipsmith’s version of sloe gin is delightfully bright and bracing, relying less on the sugar and more on the fruity, plum-like character of the sloes. Not at all heavy or syrupy like some sloe gins tend to be, it makes a Sloe Gin Fizz like no other. The company also makes a Martini-perfect dry gin and a high octane, juniper forward style humorously named V.J.O.P. (Very Junipery Over Proof).

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ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY Entering Sushi Roxx, guests pass through the lounge on the way into the main dining room. Creator Jason Apfelbaum equates this intimate space to a “Japanese pinball machine” where everyone from servers to runners dance and sing to the music of the moment. While you might think that a house party like this would preclude great drinks, Wallach makes sure that the cocktails are as exciting and dynamic as the setting. “My goals while designing the menu,” he explains, “were based on seasonal ingredients, with a touch of Japanese flair, to make sure each drink would not only pair well with the food menu, but the room aesthetics as well.” Wallach’s cocktails get a boost from the unique ingredients he finds in the restaurant kitchen. “I call myself a kitchen scavenger,” he muses. “The bar has been able to up its game as far as quality ingredients because our counterparts in the kitchen have already stepped it up. I usually poke my head around the Sushi Bar, spice rack, or into all our fridges to see what I can find.”

Gary Wallach

Sushi Roxx, New York City Gary Wallach made quite an impression when he tried out for his first bar gig at T.G.I. Friday’s. “I convinced the general manager to give me a shot,” he recalls. “He handed me a white booklet full of sugary, fruit juice, colorful drinks (although the Manhattan recipe was pretty on point). He told me to study and, ’Be ready in two days’. I was so nervous that when he sat down at the bar in front of me I dropped the glass I was holding directly in the well.” Despite the fumble, the GM gave Wallach a few shifts and he hasn’t looked back since. Currently, he is behind the bar at Sushi Roxx, a locale that counts among its seating possibilities the Godzilla Section and the Geisha Booth.

Not only does Wallach draw inspiration from the kitchen, he uses his almost-decade of cross-country travel experience from the ages of 14 to 23. During that time, he and four of his best friends performed in a rock band called Kids of Survival, playing in whatever venue would take them. “Those tours,” recalls Wallach, “were my first adventure into hospitality, being that we started playing in local bars before moving up to larger venues. It was eye opening to see how different people were just from state to state, let alone from country to country. It gave me a different appreciation of relationships I had or would make down the road. We all share traits within the human experience, but our experiences are entirely our own.”

*Pink Peppercorn Watermelon Shrub INGREDIENTS

COBRA KAI INGREDIENTS

1 ½ oz. Grey Goose Vodka 2 bar spoons Del Maguey Vida Mezcal ¼ oz. cane syrup (simple syrup can be used) ¾ oz. pink peppercorn watermelon shrub* ¾ oz. lime juice PREPARATION

Rim a rocks glass with lime fresco salt (can be purchased online or a specialty stores). Add all ingredients to a shaker tin. Add ice and shake. Strain into salt rimmed rocks glass over large cube. Garnish with two watermelon balls.

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10 grams of pink peppercorns 3 cups of watermelon, juiced 1 cup of cane sugar ¼ cup of apple cider vinegar PREPARATION

Add ingredients to a bowl. Stir to combine, cover and let macerate for three days in a refrigerator - mixing once a day. Take out and stir once again. Strain through a tea strain and bottle. Best used within two weeks. Makes about 32 ounces.

The Boldest Spirits Come From the Oldest Distillery in the Americas Nestled in the Ica Valley of Peru, amidst the foothills of the Andes, lies the oldest distillery in the Americas, Hacienda La Caravedo, established in 1684. From here, Pisco Portón is crafted by hand in small batches using traditional artisanal distilling techniques, resulting in the finest expression of pisco, Peru’s national spirit. Distilled entirely from grapes and completely unaltered without even the addition of water, Pisco Portón is a mixable and versatile white spirit dedicated to honoring the spirit of tradition, craft and adventure. Are you ready to discover a whole new world?

TRY THE FINEST EXPRESSIONS OF PERU’S NATIONAL SPIRIT 01

PISCO PORTÓN 1684

2 oz Pisco Portón Mosto Verde or Pisco Portón Acholado 1 oz fresh lime juice ¾ oz agave nectar 1 slice of jalapeño 1 sprig of rosemary Directions

In a shaker add the lime juice, agave, jalapeño, and rosemary. Muddle. Add Pisco Portón and ice, shake gently and strain into a short glass over ice. Garnish with a slice of jalapeño and rosemary.

THE MOST AWARDED PISCOS IN THE WORLD PISCOPORTON.COM

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Morgan Ricci American Social Bar & Kitchen Photos courtesy of American Social Morgan Ricci was enticed by bartending for practical reasons. The flexibility of the job appealed to her, as did the ability to work with so many unique people. Currently, you can find her behind the stick at American Social in Ft. Lauderdale, Florida. AMSO has made a name for itself thanks to its allAmerican comfort food, multiple beers on tap, and fresh fruit cocktails. With its welcoming patio and crisp patriotic décor, American Social positions itself as upscale but laid back, the ideal spot to watch the game and dine. The laid back atmosphere is one of the reasons Ricci enjoys her job. In fact, her mentor is her General Manager Richard, of whom she says, “I truly have never worked with someone who can maintain such a pleasant but professional environment.” Just as AMSO defines itself clearly without pretension, Ricci too is a straight shooter. When you ask her if she has any advice for novice or at-home bartenders, she dryly states, “Don’t drink and drive.” Nor does she romanticize her job, stating pragmatically that her inspirations for drinks hit her on the fly. She sees or tastes something intriguing and simply decides to build a recipe around it. Right now, she is excited by gin’s “fragrant characteristics,” as well as the use of jalapeño as a spicy element in cocktails.

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Despite her tongue-in-cheek meets laid back viewpoint, Ricci champions the bartending profession by saying, “The hospitality business is often looked at as a non-career. Some of the most successful people I have met have transformed hospitality into incredible careers. Never be scared to be the best in hospitality or anything you choose.”

SANGRIA SPARKLER INGREDIENTS

1 bottle Sauvignon Blanc 2 oranges 3 cups raspberries 2 cups blackberries 3 tbsp simple syrup 8 mint sprigs PREPARATION

In pitcher combine white wine, fruit, and simple syrup. Serve with mint as garnish.

GIN MASTE R HE

GOLD 2015

THE LOCALS

BRAND AMBASSADOR PROFILE GETTING TO KNOW A GIN AMBASSADOR

JOHN HENDERSON

EAST COAST BRAND AMBASSADOR, BULLDOG GIN

John Henderson began his career as a bar back in a small jazz club in Boston. Since then, he’s gained a wealth of knowledge and has learned a multitude of mixing techniques by working behind almost every kind of bar from the dive to the highend club. Nowadays, John is inspiring drinkers to mix with gin… BULLDOG Gin, to be exact. Tell us about your position as a brand ambassador for BULLDOG Gin. I essentially inspire people to consider using gin. It involves a lot of travel and being able to wear many hats to get the job done right. Tell us about BULLDOG Gin. BULLDOG Gin is unique not just because of its pioneering use of botanicals (namely dragon eye, lotus leaf, and white poppy) but also because it still upholds the standards of a London Dry, despite the difficulty of working with the aforementioned botanicals. This means that all the botanicals go into the still in their natural form and no extracts or flavors are added after the final fourth distillation. The result is a layered,

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balanced product that is incredibly versatile in cocktails. It works just as well in a Gin and Tonic or Martini as it does in a Red Snapper. If you could have only one gin cocktail ever, what would it be? I love a good 50-50 Martini: gin and dry vermouth in equal parts with dash of orange bitters and a twist of lemon. That said, it’s a toss–up between a 50-50 and a Pink Gin: BULLDOG neat with a few dashes of Angostura bitters. Have you always been a fan of gin? I’ve always liked gin, but I never really understood it until I spent some time working in the bar industry, where I learned how deep and diverse the category really is. Certainly there are those gins that hit you over the head with juniper. But there’s also a gin like BULLDOG that uses juniper in more of a supporting role, allowing the floral notes to star. There’s a staggering amount to be learned in the category. What do you remember about your very first BULLDOG Gin cocktail? I first tried BULLDOG Gin about eight years ago when it launched. The packaging and liquid were like

nothing I had ever experienced before. It was gin, but it was different, very interesting. The great thing about BULLDOG is that it mixes well with myriad ingredients and plays well in a large variety of cocktail styles. What would you like bartenders to know about mixing with BULLDOG? BULLDOG is very mixable in cocktails because of the unique way the layers of flavor are created in the gin. First, you get a layer of citrus and classic juniper, followed by the warming spice and sweetness of licorice, almond, and cassia. The final layer is made up of a fresh lavender hint with a snap of white poppy, sweet tropical dragon eye, and finished with the green tea like lotus leaf. When mixing a drink, you can enhance any of these individual flavors to really bring out the best in the gin.

Flip-Flops Required ! Moonstone Flavor Infused Saké Coconut Lemongrass Nigori is decadent and creamy, like an exotic tropical vacation in a bottle. It’s perfect for sipping or mixing. Also available in Asian Pear and Plum.

Crafted by SakéOne | Forest Grove, OR

sakeone.com | Please drink responsibly

THE LOCALS

BAR PROFILE

Black Tap Craft Burgers & Beer is Bringing Back

burgers boozy milkshakes Third generation chef Joe Isidori hopes to share his longtime love of the classic burger joint with the diners of NYC. He’s definitely striving to bring back that old-school diner experience with Black Tap Meatpacking. They have the burgers and boozy milkshakes to prove it. Compared to the theme of their original location Black Tap SoHo, Black Tap’s digs in the Meatpacking District expands on the idea of getting a nostalgic experience. “In October 2015, I opened my second Black Tap venture, Black Tap Meatpacking, which offers a similar menu to that of Black Tap SoHo but with more of a sports bar vibe,” says Isidori. “I want people to look at Black Tap as a place where they can get great food at a great price.” Isidori brings both his considerable experience (some of his previous stints include Miami Beach at Nemo Restaurant and in Vegas at DJT) and an enduring sense of nostalgia to both Black Tap locations. “Growing up in the Bronx, I used to go to a local coffee shop with my dad and order a cheeseburger deluxe,” recalls Isidori. “You can’t really get that anymore these days. I’m trying to bring that back.” The concept of the Black Tap brand, according to Isidori, is centered on offering high quality American burgers and beer while catering to the health-conscious consumer by offering great salad options and market vegetable side dishes. And while Black Tap’s burger and 20-plus beers list is impressive, where the restaurant really shines is the overflowing milkshakes and a range of brunch cocktails. “Black Tap’s signature “Crazy Shakes” have reached worldwide acclaim with their whimsical and over the top decorations and flavors such as The Cotton Candy Shake, Sour Power, Sweet n’ Salty, and The Cookie Shake. Black Tap also offers additional milkshake flavors such as Nutella, Chocolate and Oreo,” boasts Isidori. Black Tap also offers a slew of brunch cocktails including the Michelada Royale made with Chamoy, tamarind, Valentina hot sauce, lime and Tecate; the Soho Shandy made with grapefruit, lemonade, soju and Weiss beer; and the Pepino Fresco, made with fresh cucumber, cucumber sake and house sour mix. Black Tap Meatpacking is located at 248 W. 14th St, New York, NY 10011. Get a visual taste of both restaurants on their Instagram account: @blacktapnyc.

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THE LOCALS

EVENT

s r e Che an

ael Tulip

By Mich

of r a e y r e to anoth

s e l a T XXX

Each year, the world’s best bartenders and top spirits producers descend on New Orleans for the epic six-day event Tales of the Cocktail. “Tales,” as it’s known in the industry, celebrates the vibrancy of the global bartending scene and the incredibly diverse, constantly evolving worldwide spirits scene through educational seminars and tasting rooms. And, as always, New Orleans played the consummate host with its unique, internationally flavored spirit of joie de vive. Bulldog Gin jump started the festivities in style with the arrival of its GINvasion 2016 bus outside the Hotel Monteleone. Fratelli Branca toasted the start of Tales afterward in the Carousel Bar and the event was off and running.

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Bitter, as in the flavor, was in this year. Attendees breezed into The Bitter Market to learn about dozens of artisanal creations. Strega Liquore and Amaro Montenegro both showcased how versatile their spirits can be in cocktails. Strega took over the corner bar in the Monteleone for a tasting of cocktails from Miami’s Julio Cabrera, including his version of the Mule. Montenegro crowned its ultimate cocktail winner, with William Perbellini of LA’s Bar Toscana picking up the prize for his take on an Italian breakfast, “Montenegro a la Colazione.” Mules of the liquid kind may have been everywhere during the “Year of the Mule” but the Trade Commission of Peru topped it with two actual llamas at the Chilcano Chill Out. While that may not be what

one expects stepping into the Royal Sonesta Hotel, you can always rely on Peru to showcase its national spirit pisco in style. Starting with a simple base recipe of pisco, ginger ale, lime juice, and bitters, six bartenders from the United States and Peru wowed the crowd with their own creative takes on the Chilcano. The National Honey Board created quite the buzz with its tasting room, From Beehive to Bar: The Buzz About Honey Cocktails. Guests sampled a breadth of honeys from light to dark varieties and learned how to use this highly adaptable sweetener in cocktails. Bombay Sapphire feted this year’s finalists for the 2016 USBG Most Imaginative Bartender award with a dinner at the acclaimed Shaya. 1,000 bartenders from across the country entered this year’s competition and the judges whittled them down to a final ten who all appeared at the dinner. The bartenders then moved on to the finals at Laverstoke Mill, Bombay Sapphire’s distillery on the outskirts of London. Pop culture proved quite the draw, both with Steven Soderbergh overseeing an interactive Singani 63 event and a Lucas Bols’ Ghostbusterthemed “Girls with Bols Reunion.” Presided over by Bols Around the World Champion Kate Gerwin, ghosts and busters alike enjoyed a spooky tasting of cocktails. History permeates the French Quarter, and Tales always highlights the role spirits have played in historic events. Drambuie found a creative way to dramatize how Bonnie Prince Charlie invaded Britain, was chased up to the Scottish Highlands, and eventually defeated, losing the recipe for his beloved medicinal elixir that would one day become Drambuie. Cocktails mixed by the brand’s inimitable Global Ambassador Freddie May were served, naturally. Across town Deep Eddy paid homage to the 1940s with an array of cocktails and bites in the Texas Swing Canteen. CHILLEDMAGAZINE.COM

THE LOCALS

EVENT

Bacardi rocked the house party (literally this year) with an immersive village of houses inside a NOLA warehouse. Each house showcased a different brand inside one-of-a-kind interiors representing different eras. Outside, attendees occupied picnic tables and “backyards” while a DJ spun into the night. Absolut also wowed attendees with an immersive Scandinavian forest at the Ace Hotel highlighting the versatility of their vodkas, including the new barrel-aged Oak. Trade advocacy is a key cornerstone of Tales and brand ambassadors were celebrated in style at the Spirited Awards. Hosted by former brand ambassador Simon Ford and actresspersonality-spirits maven Aisha Tyler, the awards honored Bacardi’s Colin Asare-Appiah for Best American Brand Ambassador. Asare-Appiah said of the honor, “This award is a culmination of the efforts of the entire Bacardi trade advocacy family, spreading knowledge in a dynamic way that will further elevate the community for decades to come.”

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THE LOCALS

Lustau

EVENT

Santa Teresa

Team Up

By Michael Tulipan

t this year’s Tales of the Cocktail, Lustau and Santa Teresa Rum teamed up for an educational seminar and lunch that bridged the Atlantic from Spain to Venezuela. The collaboration came to fruition when Lustau learned that Santa Teresa was planning a seminar at Tales and looking to partner with a sherry bodega. Originally, the focus was planned to be on the common link of cask aging since Santa Teresa’s Solera Rum is aged in sherry barrels. Myrna Santos Mayor, North America Director for Grupo Luis Caballero says, “Immediately after talking to Santa Teresa, we all felt that the seminar called for our presenting brandies alongside the rums and the system used to age them.” The result, Deconstructing the Solera System, featured the master distillers from each company. While best known as the category standard bearer and the only company to produce in all three sherry towns, Lustau has been producing brandy for many years. Lustau’s range of three brandies includes the Reserva, aged for three years; the Solera Gran Reserva, aged for a minimum of ten years; and the Gran Reserva Finest Selection, which is aged for fifteen years. Established in 1796, family-owned Santa Teresa Rum is one of the world’s oldest distilleries, and commemorated its 200th birthday by launching Santa Teresa 1796 Solera Rum in 1996. The line includes rum aged a second time in the Solera System from four to 35 years. Santos Mayor says the resulting partnership was beneficial for both the companies and attendees. “The opportunity to reach a large number of the trade attracted by the successful events at Tales was a great chance for us to educate about our spirits and, of course, fun for both houses.”

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THE LOCALS

BEER CICERONE

Mirella Amato Tells All Photo by Laura Brehaut The Master Cicerone designation is the equivalent of a Master Sommelier accreditation, but with a specialization in beer. Unlike a brewmaster, who makes beer, the Master Ciceroneâ&#x20AC;&#x2122;s focus is selection, storage, service, drafting beer lists, pairing beer with food, etc.

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Mirella Amato has always liked beer. And as of last year, she is the Global Director of Beer Knowledge and Appreciation for ZX Specialties, an affiliate of Anheuser-Busch InBev. This and her consulting company, Beerology keeps her sharing her knowledge and passion for beer with brew fans everywhere.

WE ASKED MIRELLA FOR SOME BEER-BASICS THAT EVERY SUDS LOVER SHOULD KNOW.

Beer and Food Pairing

Pairing beer with food is much easier than wine pairing. This is because the flavors of beer are relatable. Beer presents a wide range of flavors that mirror those in food and point to intuitive pairings. For example, if I have a stout that has pronounced coffee notes, I’ll pair it with a dessert that I know tastes good with coffee.

The one tricky thing about beer is carbonation. I try to preserve the effervescence as much as possible when building a cocktail but this can be tricky. Obviously shaking will knock it all out, but beyond this, changing temperatures will also result in foaming. I always recommend chilling all other cocktail ingredients before adding the beer to the mix. Also, be aware that beer will foam instantly when it comes into contact with ice. Flavor-wise, I’m seeing a lot of bartenders gravitate towards hop-forward beers, either as a way to add a bitter taste in the balance or as an aromatic ingredient. Finding cocktail ingredients that complement beer is fairly instinctive, in the same way as pairing beer with food.

Beers You Should Be Drinking Right Now

Pilsners. In the race towards new, bigger and bolder flavors (which are great, by the way) many people are forgetting that NOTHING beats a glass of pilsner on a hot sunny day.

My book, Beerology: Everything You Need to Know to Enjoy Beer…Even More, has a 10-page chapter that outlines the theory necessary to create a spectacular beer and food pairing. This being said, it also has a two-step cheat that will result in a good paring every time. Step one is to match the intensity of the beer with the intensity of the food. This is just common sense; if I pair a light salad with a full-flavored, rich, 10% abv Barleywine, I’ll miss the nuances of the salad. The second step is something I call ‘Mirella’s rule of thumb’. It’s a pattern I observed in my food pairing work and it is the following: line up the depth of color of the beer with the color of the main ingredient in your dish, so chicken and white fish with golden beers; pork and lentils with amber beer, steak with brown beers, etc.… if you line up the color, keeping the intensity in mind, you’ll get a pairing that works.

Beer

Cocktails

I am having so much fun with beer cocktails. It’s been exciting to see an increasing number of cocktail establishments adding beer or beer flavors to their cocktails. Beer comes in so many styles and flavors, the world of beer presents a new palette of flavors to play with, and each beer being made from at least four different ingredients presents a complexity of new flavors, that can include bright, bitter hop notes; rich bready, toffee or chocolate notes from the malt and funky, spicy and sometime tart fermentation notes. It’s exciting to see mixologists diving in and taking advantage of these flavors.

PRICKLY GOOSE Created by Mirella Amato INGREDIENTS

½ oz. Don Julio Reposado ½ oz. Licor 43 ½ oz. prickly pear puree ¼ oz. lemon juice 2 oz. Goose Island IPA PREPARATION

Chill a 4-5 oz. glass. Stir the prickly pear puree, tequila, Licor 43, and lemon juice over ice. Strain into the glass. Gently add the Goose Island IPA and stir.

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THE LOCALS

BREWERY PROFILE

Cloudy with a chance of By Mathew Powers Photos courtesy of Blue Moon Brewing Blue Moon Brewing didn’t celebrate its 21st birthday by simply going out for a drink; instead, the beer makers built a brewery. In addition to its Sandlot (Coors Field) site, Blue Moon’s new River North (RiNo) location offers fans a chance to dine al fresco, visit the beer garden, take a tour, and sip on both beers they know, as well as limited and new, experimental brews. Also, Keith Villa, founder and head brewmaster, stated, “The chef-driven restaurant menu is inspired by foods from around the world. All of the ingredients are designed to complement the beer, including the use of ingredients found in beer like hops.” But, what makes the new brewery truly unique is its location amidst Denver’s art district. Not only will artwork adorn the inside walls, but Blue Moon also plans to work with local artists to create a mural outside the brewery. Of course, while there, patrons can still enjoy Blue Moon’s iconic Belgian White Ale along with an orange garnish. The introduction of Blue Moon’s cloudy, unfiltered Belgian White to American beer drinkers in 1995 was a relatively radical concept. Villa explained the inspiration for that beer: “While I was studying at the University of Brussels for my Ph.D. in brewing, I became incredibly passionate about brewing Belgian-style beer and wanted to create and share my own version of Belgian-style beer with a twist.”

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The RiNo location opened in July 2016, but the official grand opening arrives this fall. Expect great food, music, art, and plenty of beer. Villa noted, “The event will be free and open to the public, so Denver residents can look out for more RSVP information to come soon.”

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I F P E O P L E S E E R U M C H ATA , T H E Y W I L L B U Y I T. OUR ICONIC BOTTLE SHOULD BE ON YOUR BACK BAR, NOT IN YOUR COOLER. 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.

MIX IT UP

CELEBRITY SIPS

CHECK OUT SOME BIG NAME BREW LOVERS AND THE BEERS THEY LIKE TO DRINK.

BENICIO DEL TORO Oscar-winning actor Benicio del Toro is ruggedly handsome and the latest leading man for Heineken for its new global bi-lingual campaign. “I’m a big fan of the beer,” Benicio says. “It was an honor to work on this campaign.”

KOBE BRYANT NBA’s Kobe Bryant endorsed Belgian-style wheat ale Shock Top in ads that portray the Laker star and a bright orange Mohawk hairdo, symbolic of Shock Top beer. Kobe also recalled going on a beer-run back in the day with Jimmy Fallon. “I was sitting around talking basketball and we had to go on a run, so we went on a run.”

EMILY RATAJKOWSKI Emily Ratajkowski was spotted at a Budweiser beer event in L.A. to launch their official Bud & Burgers Champion Competition. The event was for a good cause, as the competition culminated in the winners receiving a monetary prize to pursue his or her culinary ambitions. Beauty, brains, and beer loving…is there anything better?

ANNA KENDRICK Anna Kendrick “almost” endorsed Newcastle Brown Ale during a faux Super Bowl teaser. In the silly commercial, Kendrick questions if she is hot enough for the spot saying, “Am I beercommercial hot? No, but I love a challenge.”

AMY SCHUMER AND SETH ROGEN Amy Schumer and Seth Rogen, both spokes-people for Bud Light, make a convincing argument during their popular TV campaign that the American public, amidst an upcoming presidential election, can agree on loving more than one thing: the first being Paul Rudd and the second being Bud Light beer, of course.

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MIX IT UP

DRINK WELL

START THE DAY OFF RIGHT WITH VEGGIE-PACKED RECIPES THAT ARE AS EASY AS SUNDAY MORNING. Brunch is usually associated with breakfast foods but why limit the menu? Match up this colorful combo of guacamole dip served with a Bloody Mary cocktail and get a jump-start on the dayâ&#x20AC;&#x2122;s daily serving of fruits and vegetables. And of course, give these simple, healthy recipes a kick by adding tequila to the mix.

Check out the Adult Only Guacamole and Agave Maria cocktail, both made with Agave Loco Pepper Cured Tequila. These two recipes will surely spice up your boozy brunch! Agave Loco is pepper-cured- tequila, infused with the oils of six different varieties of pepper. When Agave Loco is added to cocktails and food recipes, be prepared to taste some sweet heat.

PREPARATION INGREDIENTS

1 part Agave Loco Pepper Cured Tequila 4 parts Bloody Mary mixture*

Combine and pour over ice. *Prepare Bloody Mary mix using fresh ingredients (tomato puree, lime juice, Worcestershire, horseradish and salt and pepper).

(Adults Only Guacamole) INGREDIENTS

1 tbsp. Agave Loco Pepper Cured Tequila 1 cup guacamole* PREPARATION

Blend tequila into the guacamole. Mix well. *Prepare guacamole with any recipe you prefer.

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#perfectserve

Create a #perfectserve with Darnley’s View Elderflower & Citrus or Spiced Gin.

Share your #perfectserve moment with us @ Palmbay.com

darnleysviewgin

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MIX IT UP

CRAFTING COCKTAILS

RUM COCKTAILS BACARDÍ Citrus Party Punch INGREDIENTS

1 part BACARDÍ Grapefruit 1 part BACARDÍ Limón 2 parts orange juice 1 part grapefruit juice 4 lime wedges PREPARATION

Pour all ingredients into a serving glass filled with ice. Squeeze lime wedges into drink. Stir with a bar spoon. Garnish with an orange slice. By Mike Gerrard Photos courtesy of BACARDÍ

BACARDÍ Red Rum Punch INGREDIENTS

If a drink is worth making, it’s worth making well. For most people, summer punches have a bad rep, but that’s because they’re not made well. Cheap booze combined with too much sickly-sweet fruit juice does not make for a great summer drink. It ignores the fact that a good punch is intended to be one giant shareable cocktail, and like any good cocktail, it requires a recipe and quality ingredients. For summer punch recipes you can be proud of, try using quality rum flavors as base ingredients. BACARDÍ recently introduced two flavors, Grapefruit and Raspberry, which mix perfectly in punches. The new rums add to a portfolio of flavors that include Tangerine, Limón, Pineapple, Coconut, and Dragon Berry. The party punch cocktails are as simple as can be. Mix one part of Grapefruit or Raspberry Rum with three parts lemonade for a long refreshing lemonade drink. BACARDÍ has also come up with recipes for blending their new rums with other flavors, such as their Limón flavor, mixed with traditional cocktail ingredients to create giant shareable cocktails with a kick. It’s time to roll with the punches and batch up some giant shareable cocktails, and then relax for the rest of the party.

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1 ½ parts BACARDÍ Raspberry 1 ½ parts BACARDÍ Limón 1 ½ parts BACARDÍ Superior 1 part Grenadine 4 parts Sweet & Sour 1 part cranberry juice PREPARATION

Pour all ingredients into a mixing glass and fill with ice. Cap with a tin and shake. Strain into a serving glass filled with ice. Garnish with a mint sprig and lemon wedge.

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

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ADVANCED MIXOLOGY

DRINK IN HISTORY

e T “It’s just another tequila sunrise,” crooned the Eagles in “Tequila Sunrise,” their 1973 hit song off their Desperado album. Although the song isn’t referencing the cocktail (rather, the song is about drinking tequila until sunrise), it sheds light on the drink’s popularity in that groovy, bell-bottom-wearing era. The Trident, a hip waterfront bar and restaurant of the mid ‘60s and ‘70s in Sausalito, California, is where most historians believe the modern-day Tequila Sunrise—the two-toned sweet sipper of tequila, orange juice, and grenadine—was invented by Trident barkeeps Bobby Lozoff and Billy Rice. Yet, rock ‘n’ roll bands would immortalize it. In 1972, Mick Jagger and Keith Richards, along with the rest of The Rolling Stones, walked into The Trident and ordered Margaritas. Lozoff suggested another tequila-based cocktail he and his buddy had created called the Tequila Sunrise, and the rest is history. “They loved the taste and it was easy to make. I think as soon as they left the bar, they bought the ingredients and just made it themselves,” Lozoff said in a 2016 KTVU news interview. The Tequila Sunrise became the musicians’ drink du jour during their debaucherous “Exile on Main St.” tour, also known as

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“the cocaine and Tequila Sunrise tour,” according to Keith Richards’ autobiography, Life. With its pop culture stardom and debut appearance in the 1974 edition of Mr. Boston Deluxe Bartender’s Guide, it was a major player for the next decade or so, alongside kin cocktails such as the Rusty Nail and the Screwdriver, in bars, nightclubs and dinner parties. Although the recipe we know today is a relatively recent invention, the name is not. The drink’s namesake allegedly dates back roughly 30 years earlier. The Arizona Biltmore hotel, located in Phoenix, lays claim that bartender Gene Sulit invented the Tequila Sunrise in the late 1930s. Sulit’s version was made of tequila, lime juice, soda, and a splash

a l i quS u n r ise The

of crème de cassis. Another urban liquid legend points to a south-of-the-border origin. It’s said that Tijuana’s Agua Caliente, the casino and racetrack resort getaway for Los Angeles jetsetters, invented a version similar to the Arizona Biltmore’s near the end of Prohibition. Today, the sun is rising on the cocktail once again. With nostalgic ‘70s-themed bars popping up across the country, such as L.A.’s Good Times at Davey Wayne’s, Chicago’s Slippery Slope and San Francisco’s Kozy Kar Bar, Lozoff’s legend lives on. Rest assured, the syrupy concoction of yesteryear has had a major upgrade that includes housemade grenadine made from real pomegranate fruit or juice, fresh-squeezed orange juice and premium tequila.

Plus, The Trident has also made a comeback, reopening with the original ‘60s artwork in 2012 after being shuttered since 1980. So you can either try a Tequila Sunrise at the drink’s birthplace (sorry, Lozoff won’t be there to make it, as he traded in his shaker for computer IT work in Hawaii) or simply put on that Exile on Main St. LP and try mixing one up just as the Stones did more than 40 years ago.

again sun shines

k ‘n’ roll on this roc

cocktail…

| Photo By Lanee Lee

rón

courtesy of Pat

HOW TO PREPARE A

Tequila Sunrise INGREDIENTS

2 oz. Patrón Silver 4 oz. fresh orange juice ½ oz. grenadine syrup

PREPARATION

Pour Patrón Silver and orange juice into a highball glass and fill with ice. Float grenadine on surface of drink. Garnish with an orange slice.

1974 edition of Mr. Boston Deluxe Bartender’s Guide

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

SUSTAINABILITY is as easy as

123 By Lesley Jacobs Solmonson Photos courtesy of 123 Tequila Some people have an innate sense of timing and insight. David Ravandi is one of these folks. Since the late 1990s, Ravandi has been at the forefront of the agave spirits marketplace. As one of the original founders, he launched Casa Noble premium tequilas in the United States in 1998 to great acclaim. In 2010, his line of 123 Organic Tequila (Uno Dos Tres) spurred the conversation about sustainability and, in 2015, El Luchador debuted as a single estate, distill proof, organic tequila. Ravandi’s enthusiasm for the agave plant is quite clear, but what is even more important to him is his commitment to organic certification and sustainability. The agave plant, which can take up to ten years to reach maturity, has a unique place in the world of spirits production, as it is indigenous to one specific region whose people and environment are

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directly impacted on a daily basis. Tequila’s growth in popularity has given rise to numerous questions about sustainability, quality, and authenticity. When Ravandi embarked on his tequila odyssey, his goal was to create a premium spirit that upheld these principles. Casa Noble was the start of this journey, but 123 Organic Tequila truly exemplifies his philosophy. “Right from the start,” stresses Ravandi, “the focus and concern has been about organic production, and we’re very proud to be both certified organic by USDA and EU for our tequilas. Quality begins on the plantation where organic estate agave is grown and we’re only as good as the raw materials from which we produce our tequila.” This dedication to quality has resulted in a product with complex nuances similar to those found in wine.

“Our 100% USDA and EU Organic certifications only exist because people take great pride and care in the work. Organic and sustainable products will continue to be key factors within the spirits industry largely because organic is no longer the exception. Consumer demand for socially and ecologically responsible products means that producers will continue to work sustainably and to increasingly higher standards. That’s something that will benefit every person on our planet.”

Ravandi notes that tequila (much like a fine wine) is appellation controlled, which means it can only be produced in one place in the world: the region of Tequila. This fact implies a certain sense of responsibility, not only to the product but to the people who produce it. “From the start, I believed in the importance of sustainability and using responsible organic farming methods as crucial in maintaining our plantations and community for generations to come,” explains Ravandi. “As well, we go beyond the art of growing and cooking agave in order to embrace the deeply rooted history and culture that I feel makes the product so unique and beautiful.” From a brand perspective, 123 Organic Tequila is entrenched in the sustainable philosophy. It isn’t enough to be certified organic or practice sustainable farming. The company vision is all encompassing.

Eco-friendly packaging includes bottles that are individually hand-blown from 100% recycled glass and recycled paper labels printed with soy ink. In this way, brand identity and brand philosophy are one and the same. For Ravandi, there is little doubt that organic spirits and sustainable processes are the wave of the future. “Our 100% USDA and EU Organic certifications only exist,” he notes, “because people take great pride and care in the work. Organic and sustainable products will continue to be key factors within the spirits industry largely because organic is no longer the exception. Consumer demand for socially and ecologically responsible products means that producers will continue to work sustainably and to increasingly higher standards. That’s something that will benefit every person on our planet.”

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ADVANCED MIXOLOGY

BARTENDER’S CHOICE

the Devil made me do it...

Why some spirits become cult favorites for drinks lovers By Francine Cohen

LIKE MOST MEMBERS OF ANY SUBCULTURE, BARTENDERS SENSE A CERTAIN BOND WITH OTHER BARTENDERS. MANY TIMES THEY FIND COMMON GROUND OVER A SHARED LOVE OF A PARTICULAR COCKTAIL OR BEING ENTHUSIASTS OF THE SAME SPIRIT. SOME SPIRITS HAVE ALL THE RIGHT ELEMENTS TO GET A BARTENDER EXCITED TO POUR IT WITH OTHER MEMBERS OF THIS TIGHT-KNIT GROUP.

common bartender fondness can produce an almost cult-like following for a spirit. Notorious cult wines like Screaming Eagle come to mind along with several brands in the spirits industry reaching cultstatus like Old Pappy Van Winkle Bourbon and Fernet Branca herbal liqueur (commonly referred to as the bartenders handshake). Daniel de Oliveira, Midwest Brand Ambassador for Leblon humorously describes cult spirits as being those that “if it tastes so terrible it’s almost undrinkable, a small group of bartenders will love it.” Now, you may think you can rattle off a number of other cult spirits, but stop and think: are they really, truly cult favorites that developed that reputation organically or did some very smart marketeer subtly maneuver you and your friends into liking it and rallying around it? Remember, being popular or on tight allocation, isn’t the same as being a cult favorite.

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Respected spirits writer Amanda Schuster concurs. She says, “Sometimes it is a rarity versus demand. But the general idea is that a cult-something is one with a devoted, maybe even fanatical and perhaps unexpected following (like Rocky Horror). When it applies to booze, it’s a brand that found success without a big marketing budget.” Ultimately, it’s not about availability and slick marketing, but instead it’s about exploration and discovery and authenticity. It’s a spirit with a strong heritage that’s made with great care. It really needs to be something that tastes of where it comes from (hence, terroir) and is versatile both as a sipping and a mixing spirit. Tequila is one of those spirits that, as a category, fits the bill. And Chamucos Tequila embodies that cult status. Launched in 1994 by a Mexican film director, Chamucos fans wait for the piñas to ripen 8 to 12 years before they are harvested at a peak that offers up a Brix level of 28. The entire harvest process is organic and pesticide free, and all the agave comes from Los Altos. Each batch gets a taste of the brand’s proprietary yeast, and all the liquid is attended to from harvest to bottling by Chamucos master distiller, and owner of Chamucos Tequila, Mark Howard. David Nepove, United States Bartenders’ Guild National President and Director of Mixology for Southern Glazer’s Wine and Spirits shares what he finds special about Chamucos and has ever since he first picked up a bottle. “Consistency in flavor over the years makes Chamucos a favorite among tequila aficionados!”

Putting Chamucos up there with Tapatio, Fortaleza, Tequila Ocho and others, Nepove, like his other fellow Chamucos fans, know it doesn’t just end at great juice, but it actually starts at the bottle art. Great packaging, and an eye-catching bottle can be the difference between a sale and a customer moving on to the next tequila. Plus, bartenders enjoy interesting bottles perched up on the back of their bars. Chamucos artisan-blown bottles made from recycled glass are bedecked with a lively label depicting the naughty little Chamucos, which are believed to be dark, shadowy creatures that appear in dreams and only visit for a bit at night. The little devils are rumored to play mischievous tricks on people and disappear quickly if spotted. Nepove notes, “People love the bottle and label design, and while the best brands are all about the liquid, one can’t ignore the ingenious and eye-catching dancing devils! Those devils often spark conversation from the Chamucos newbie who’d like to be in-the-know.” Whether enjoyed on its own, in a cocktail like the ones Chilled 100 members Jake Bliven and Melissa Warner serve at their bars (see sidebar), or paired with Sangrita (which is one of Nepove’s favorite ways to enjoy it) it’s very clear that a brand like Chamucos thrives not because it’s got a mass market message and a significant advertising budget behind it, but because people in the know recognize quality when they see it. In turn, they appreciate and celebrate it with their colleagues, friends, and customers, making a brand like Chamucos not just special, but worthy of a little cult worship and “insider-ness” too.

Melatarita

Taroko Fizz

INGREDIENTS

1 ¼ oz. Chamucos Blanco 2 oz. honeydew juice (freshly juiced) ½ oz. lime juice ½ oz. lemon juice ½ oz. triple sec ¼ oz. agave Top with prosecco

2 oz. Chamucos Blanco ½ oz. fresh lime juice ¾ oz. canela syrup Flesh of one passion fruit (or barspoon of unsweetened passion fruit puree) 1 oz. fresh coconut milk 1 egg white Healthy pinch of mint (muddled) Sparkling water

PREPARATION

Combine ingredients in a Margarita glass top with prosecco. Garnish with a lime. Rim the glass with Tajin.

PREPARATION

Build like a fizz and garnish with a mint leaf and straw stuck to side of fizz glass.

Melissa Warner, one of the Chilled 100 bartenders who tasted Chamucos for the first time at Tales of the Cocktail 2016 says, “ I had never tasted Chamucos, let alone heard of it before the Chilled 100 dinner. I instantly loved it. The Blanco is so smooth and easy to mix in something easy and refreshing as a Margarita, the Añejo and Reposado I love to just drink neat!” Warner adds, “ Since learning about Chamucos, I constantly take a look at the back bar to see if I can find Chamucos. Whenever I do, I chat with the bartender briefly about their thoughts on it, and it’s always very positive.”

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ADVANCED MIXOLOGY

MIXOLOGIST FOR HIRE

By Logan Ronkainen Owner / Mixologist @ Punch & Pie NYC Head Bartender @ Trattoria Il Mulino

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Photo by Lily Wokin

There’s no question that agave spirits make delicious, and often refreshing, cocktails. Tequila and mezcal go almost hand in hand on the back bar and may be used interchangeably, depending on what you want from your cocktail. Mezcal actually seems to be creeping into tequila’s most sacred classics like the Margarita. So what’s the difference between a cocktail with tequila versus mezcal? Tequila is a much more delicate production resulting in a lighter and less-complex agave spirit. When compared to mezcal you can almost say tequila is much more neutral and perceptually sweeter (not as in more calories or actual sugar content). The neutrality offers a much easier and less-complex base to mix cocktails. A Margarita is the perfect example of a simple tequila cocktail with emphasis on the citrus and triple sec. Subbing out mezcal would create a slightly dryer and more complex version.

“

Tequila and mezcal are natural compliments to one another. In this cocktail, the mezcal does all the heavy lifting while the blanco tequila adds subtle and tender nuances in this spin on a true classic

As I wrote in an earlier article, mezcal is a rougher version of tequila. The production style yields darker and spicier notes like leather, dirty chocolate, and coffee. Mezcal is still finding its place on back bars and in cocktail menus. I find that people who get bored of tequila use mezcal as the next step. Ilegal Mezcal Joven is a great introductory mezcal to use in place of tequila, as it’s one of the lightest and smoothest in the category. For something a bit more earthy-funk and leathery, I’d turn to Amaras Cupreata for its dirtier finish in something like an Old Fashioned. Sometimes it’s hard to decide whether you want to mix your cocktail with tequila or mezcal. That’s where the idea of a “split base” comes in handy! Splitting the base spirit of an Old Fashioned, for example, with both tequila and mezcal instead of whiskey will give you a nicely balanced take on an Old Fashioned with enough character from the mezcal while the tequila rounds out the edges. Torrence Swain and Jen Collins of MIXT Consulting DC are serving up their Palomamasque at the Four Season’s Bourbon Steak, utilizing both tequila and mezcal in different components of the cocktail. “Tequila and mezcal are natural compliments to one another. In this cocktail, the mezcal does all the heavy lifting while the blanco tequila adds subtle and tender nuances in this spin on a true classic,” says Swain.

PALOMAMASQUE

Photo Courtesy MIXT Consulting DC

INGREDIENTS

1 ½ oz. Silencio Mezcal Espadin ¾ oz. lime juice ¾ oz. grapefruit juice ½ oz. agave syrup Grapefruit foam* PREPARATION

Shake all ingredients with ice and strain over ice in a high ball glass. Top with grapefruit foam.

*Grapefruit foam INGREDIENTS

2 oz. Tequila Blanco 16 oz. grapefruit juice 4 oz. Aperol 4 oz. egg white 1 tbsp. kosher salt 4 oz. agave syrup PREPARATION

Lightly combine ingredients in a mixing bowl. Pour solution into an iSi and charge twice with cream chargers.

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ADVANCED MIXOLOGY

FOOD KNOW-HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

eP aches Mixing with

must mix!

From mid-to-late summer, peach trees across the country grow heavy with their luscious crop of fruit. In fact, August has been designated National Peach Month. These juicy, sweet-tart treats are equally at home when poached, grilled, or eaten straight from the tree. They crop up in pies and cobblers, in jams and sauces, and as accents in salads and salsas. Hailing from China, peaches have been cultivated in Asia for more than 7,000 years. It’s no wonder that the peach is a symbol of long life for the Chinese, whose country is one of the world’s major producers. In cocktails, peaches have played a role for some time. The Bellini is perhaps the most famous incarnation of a peach-influenced cocktail. We can thank the Venetians for this brunch staple, which is composed of peach puree or nectar and Prosecco. These days, peaches can show up in almost any cocktail style, from a sour to a muddled long to an Old Fashioned, thanks to their ability to play well with so many flavor profiles. They are particularly at home with bourbon, with which they encapsulate a certain Southern character. The flavor itself is also the base for many flavored vodkas like Deep Eddy’s Peach Vodka.

THE SOUTHERN BELLE INGREDIENTS

1 oz. Deep Eddy Peach Vodka 1 oz. Bourbon ½ oz. lemon juice Club soda PREPARATION

Mix first three ingredients in a cocktail glass, top with club soda.

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ADVANCED MIXOLOGY

ANATOMY OF A BOTTLE

BOTTLED

CELTIC PRIDE

ome liquor bottles are so creatively designed that they become display pieces as much as they are spirit containers. Bottles that showcase a brand’s character are among the most interesting types of packaging out there and are usually kept long after the liquid is gone. The Caorunn brand takes its bottle design very seriously. The bottle mirrors the Speyside region of the Scottish Highlands where the gin is made. Every aspect of the bottle design is carefully thought out to represent a link back to the brand’s roots. “We wanted to leverage all of the positive associations that the region brings a brand based around

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provenance, purity, process, heritage, craft, and patience,” says Simon Buley, Master Distiller for Caorunn Gin. “The Celtic cues employed through brand name and packaging reiterate the roots of the product.” The Caorunn packaging design has a pentagon shape, with each side representing one of the key local, handpicked, Celtic botanical ingredients in the gin’s recipe. The concept is also reinforced with the brand’s mark, or five-pointed asterisk, which takes influence from the base of the red Rowan Berry. Check out the hidden (and not-so-hidden) nuances of the Caorunn bottle and discover how each design aspect is meant to represent the gin inside.

The Celtic word for “established” on the neck label is used to highlight the distillery’s heritage.

Five-points representing the five handpicked Celtic botanicals: Rowan Berry, a piquant red berry that inspired Celtic medicines and recipes for generations; Heather, an integral part of the Highland landscape; Bog Myrtle, a fragrant plant that conjures images of Scottish Highland walks; Dandelion, traditionally used in Celtic history as an herb, and finally Coul Blush Apple, a creation first fruited in Coul, Ross-shire.

Caorunn (pronounced “ka-roon”) is the Gaelic word for Rhuda-an, or Rowan Berry (one of the five Celtic botanicals used to infuse its unique flavor). The red Rowan Berry forms the very soul of the gin.

The wooden closure features the botanical wheel, which shows the direct relationship from each point of the embossed asterisk.

Each Celtic botanical has been individually illustrated and subtly placed behind the logo-type on the transfer.

The uniquely shaped pentagonal bottle has five sides and a five-pointed star bottom representing the five, locally foraged, Celtic botanicals that deliver the versatile flavor of Caorunn Gin.

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ADVANCED MIXOLOGY

IN THE KNOW

r u o Y s ’ t a h W

t i b b a R Wild an | Photos y Michael Tulip

nessy

courtesy of Hen

As the leading Cognac brand in the world, Hennessy continually pushes the envelope with creative, edgy brand messaging. Its acclaimed “Wild Rabbit” campaign celebrating boundary pushing visionaries launched in 2012, and the latest chapter featuring exploration pioneers the Piccard family has just been unveiled. Crafted by New York advertising agency Droga5, the foundation of the Wild Rabbit campaign is a simple question: “What’s your Wild Rabbit?” What pushes you to pursue your dreams? The Wild Rabbit is Hennessy’s metaphor for the relentless drive to conquer the biggest dreams and aspirations possible; the thing that we all chase but can never catch.

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With its mix of artists, musicians, and celebrities, the campaign continues to target the growing millennial demographic. Ground breaking rap star Nas continues to serve a pivotal role in the campaign, which has now moved into its fourth chapter, celebrating those who push the limits of their potential and as a result, often propels culture forward. This year, Hennessy celebrates the achievements of the Piccard family with its latest short film narrated by Nas. Swiss explorer Auguste Piccard soared to new heights at a time most people never left the ground. He was the first man to reach the edge of space in a pressurized balloon in 1931, while his son Jacques was the first to reach the ocean floor in a deep-sea submersible bathyscaphe. Today, Auguste’s grandson Bertrand Piccard, continues the pioneering family spirit as a pilot of Solar Impulse, the first solar-powered plane to fly around the world.

Campbell describes his art for the V.S Limited Edition as, “a conversation between two people, times and places. It’s two seemingly opposite worlds.” Inspired by James Hennessy’s penmanship, the artist infused the V.S label with his own sensibility, drawing a design based on a pair of wings, a universal symbol of freedom and travel, that also invites the viewer to project personal understanding onto it. On the back of the bottle, he inscribed “Love without Hesitation” because, he says, “I deeply believe that once you can love without hesitation, you become invincible.” Scott’s bottle is the sixth in an ongoing series between Hennessy V.S and internationally renowned artists. Previous V.S. Limited Edition artist partnerships have included Ryan McGinness, Futura, and Shepard Fairey. Since the campaign launch in 2012, Hennessy V.S has experienced tremendous growth. The Wild Rabbit campaign brings to life Hennessy’s mantra of “Never stop. Never settle” which is intrinsic to its Cognacs as it is to the success of the brand as a whole. What drives artists, scientists, cultural icons and business leaders to achieve? Can you actually catch your Wild Rabbit, or is it the thrill of the chase that drives us forward? With more than 250 years of tradition as the company’s foundation, Hennessy continues to strive forward, hunting its own Wild Rabbit fostered by a spirit of leadership and innovation.

The Wild Rabbit campaign also celebrates the brand’s legacy of artistic collaboration, as each year Hennessy partners with a different artist to reimagine the Hennessy V.S Limited Edition label. For 2016, the company joined forces with trailblazing tattoo artist Scott Campbell of Brooklyn’s Saved Tattoo parlor. “Scott Campbell has a signature style that draws on past and present, combining ancient cursive script with a modern eye and execution, which is a perfect visual metaphor for how we at Hennessy honor our own craft,” says Giles Woodyer, Senior Vice President of Hennessy.

Actors portraying Auguste and Jacques Piccard

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MIXING ADVANCED MIXOLOGY

THE NEXT MIX

WITH PREMIUM TEQUILA Manny Hinojosa | Photos by Susie Fiebich

Those familiar with Cazadores Tequila know the brand has been producing tequila for almost 100 years. Produced with 100% blue agave from the heart of the Los Altos region of Jalisco, Mexico, in a town called Arandas, Cazadores, that is steamed, double fermented, double distilled, and matured in small, new oak barrels. Chilled caught up with Manny Hinojosa, North American Brand Ambassador for Tequila Cazadores to find out how to best enjoy today’s popular tequila brands.

The food paring with tequila does not have any borders and also goes great with many different foods from around the world. I like to pair Cazadores Reposado with anything that comes off of the grill. A good spice and smoky flavor pairs well with Reposado. Arrachera tacos marinated in chipotle and any other types of American style barbecue are great examples of a beautiful pairing.

PARA SIEMPRE INGREDIENTS

Talk to us about mixing with today’s premium craft tequilas. I really enjoy seeing how the industry has changed in the last couple decades. Today you see more and more tequila cocktails on menus all around the world and that makes me very happy. Mixing cocktails with premium craft tequilas is a key ingredient in any recipe for a tasty cocktail. What are your go-to ingredients when mixing with tequila? Fresh ingredients are the only way to go. I love to make my own simple syrups using different types of herbs and spices. I also really enjoy making spicy cocktails using dry chiles, fresh chiles, chile powders, and syrups made with chiles. In general, I love to use Mexican spices with Tequila Cazadores. What food pairs well with tequila? I like to pair Cazadores Blanco with ceviches, Aguachiles, raw oysters, guacamole and queso fresco. It also pairs well with salads, like a Romaine with grilled peaches, feta cheese, cucumbers, pumpkin seeds, and a tequila vinaigrette dressing.

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2 oz. Tequila Cazadores Blanco ¾ oz. homemade chile pasilla syrup* ¾ oz. Perfect Puree Sweet Hibiscus ¾ oz. fresh lime juice 2 dashes of Fee Brother Grapefruit Bitters Coconut foam** PREPARATION

What is the best way to enjoy Tequila Cazadores? Tequila Cazadores, Blanco and Reposado, are perfect for those classic tequila cocktails; like a good Margarita, Paloma, Tequila Sunrise or to pair with a nice spicy homemade Sangrita. If you were to ask me how I like to drink it, I like my Tequila Cazadores Blanco served in a nice wine glass at room temperature, with no lime and no salt. I called it my Mexican Chardonnay.

In a cocktail shaker combine ingredients with ice except foam, shake, serve over new ice, top with thin layer of coconut foam. Finish with a dust of lime and lemon zest. *Chile pasilla syrup: 4 cups of water, 2 cups of sugar, 8 pasilla chiles, 2 oz. lime, 2 oz. orange juice. In saucepan combine ingredients, boil, cool off, strain. **Coconut foam: In a soda siphon place 6 oz. Perfect Puree Coconut and 6 oz. El Mexicano coconut water, double charge with CO2.

SHAKING AND STIRRING

LAUNCHES

BORN AND BRED VODKA When vodka lover Channing Tatum wanted to make a distinctly American style of the spirit, he turned to Grand Teton Distilling in Idaho. Tatum liked the distillery’s products so much that he invested in the company. Tatum was very hands-on during the development process of Born and Bred, which uses Idaho potatoes and Grand Teton mountain glacial water.

DRY LINE GIN

LOCAL LEGEND

BEE’S KNEES

Courtesy of Pamela Wiznitzer of The Cocktail Guru INGREDIENTS

1 ½ oz. Born and Bred Vodka ½ oz. amaro (Cynar) ½ oz. sweet vermouth (Punt e Mes) ¼ oz. Benedictine 3 dashes Angostura Bitters PREPARATION

Stir in fancy mixing glass with ice. Strain into rocks glass with one large “rock” Garnish with a flamed orange peel (if you›re feeling adventurous) and a mist of liquid smoke.

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As Cape Cod’s first craft distillery since Prohibition, South Hollow Spirits wanted to create a gin that captured the soul of Yankee ingenuity. Named after the Eastern Red cedar, which produces juniper berries used in the gin. The base spirit is distilled from fermented sugar cane juice and then steeped with the botanicals, including the uncommon addition of dried cranberry. A second distillation follows.

INGREDIENTS

2 oz. Dry Line Cape Cod Gin 1 oz. honey simple syrup (Longnook Farms) 1 oz. lemon juice (freshly squeezed) Club soda PREPARATION

Fill a cocktail shaker with ice. Add gin, honey simple syrup and lemon juice. Shake well and strain into a Collins glass over ice. Top with club soda. Garnish with Eastern Red Cedar juniper berries and lemon twist. *Honey simple syrup: Combine equal parts water and honey in a small saucepan over low heat. Stir until mixture is combined and then let cool.

THE KRAKEN BLACK SPICED RUM, DARK LABEL

The mythical sea beast known as the Kraken has given life to a new Kraken rum, this one called Black Label. Similar to the original in its notes of vanilla and spice, this iteration is darker and lower proof. The smooth flavor shines in Rum and Coke or perhaps the Kraken twist on the Dark n’ Stormy called the Perfect Storm. While the standard label comes in at 47% ABV, Black Label is substantially less at 35%.

KRAKEN BLACK MOJITO INGREDIENTS

2 oz. Kraken Dark Label Rum Muddled mint leaves 1 tbsp. sugar Soda water (to top) Lime slices PREPARATION

Combine rum with muddled mint leaves and sugar. Top with soda and garnish with lime slices.

MAESTRO DOBEL HUMITO

Maestro Dobel is the world’s first smoked silver tequila. The family that owns the company has been making tequila for over 200 years, so the company’s distiller wanted to replicate the flavor profile of a tequila made in the 17th century. Using mesquite wood adds a sweet, smoky character to the spirit, giving it a touch of mezcal-like character.

LET IT LINGER MARGARITA INGREDIENTS

2 oz. Maestro Dobel Humito ½ oz. agave syrup Fresh lime juice Muddled Fresno Chili pepper Cucumber slices PREPARATION

Mix the Humito, agave, and lime juice in a shaker glass. Shake vigorously. Muddle the fresno chili. Serve in a coupe glass. Garnish with cucumber.

SUNTORY WHISKY TOKI

Many Suntory whiskies start with Yamazaki malt, but Chief Blender Shinji Fukuyo wanted to experiment with a different style. The whisky uses Hakushu American white oak cask malt whisky, which is fresh, smooth, and bright, coupled with Chita grain whisky, which brings sweet notes of vanilla. The result is a blend that offers flavors of grapefruit and green grapes with peppermint and thyme, topped with a peppery finish.

TOKI HIGHBALL

ZUCCA RABARBARO

The newest entry into the burgeoning amaro category, Zucca Rabarbaro can be served neat, or as a cocktail ingredient. The central flavor comes from Chinese rhubarb blended with herbs to create the classic, bittersweet taste for which amaros are known. Historically, amaro has been enjoyed in traditional Italian-inspired drinks like the Spritz or the Negroni.

ZU-GRONI INGREDIENTS

1 part Suntory Toki Whisky Sparkling water Lemon slice

1 oz. Zucca Rabarbaro 1 oz. gin 1 oz. sweet vermouth 1-2 dashes orange bitters Orange peel garnish

PREPARATION

INGREDIENTS

To make in the proper Japanese serving ceremony, fill a tall glass to the brim with ice. Add one measure whisky, stir to cool the whisky and glass. Again add ice to the brim. Pour three measures of chilled sparkling water along the side of the glass to avoid melting the ice or bursting the bubbles. Add a twist of lemon.

Add all ingredients into a rocks-type glass with ice. Stir until chilled and strain over large slow melting ice cube. Garnish with orange peel.

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What do American drinkers find appealing? With an inordinate amount of choices what is it that grabs their attention? In the world of food and drinks, folks seem to be gravitating toward products that flaunt the latest buzzwords: craft, artisanal, farm-to-glass, fresh from the garden, green, organic. And many of us are embracing them. The whole movement is prideful. Using strong words to back a product gives off a sense of pride that is both endearing and alluring. The â&#x20AC;&#x2DC;Made in Americaâ&#x20AC;&#x2122; slogan for example illustrates this message. Americans love to support home grown talent. In this issue of Chilled we take a look at products made with pride. We explore spirits that have stood the test of time, evolving through the years, along with brands that mirror history, proud of their heritage and the roots that define them. We profile the latest trends in both food and spirits, like those products that are proud to be American made, along with the organic and sustainable, the new gluten-free spirits, food pairing and the always popular habit of using spirits in food recipes. And end of summer would not be complete without an appreciation of all things tequila. Finally, our cover story delves into the success of the Florida Georgia Line duo and their new whiskey Old Camp. They are both definitively American and are shaking things up.

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Photo by

Florida

Georgia Line

Rides the Spirit Train By Michael Tulipan

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Rick Dia

mond / G

etty Imag

usic and spirits have long gone hand in hand in America, from Johnny Cash’s love of Jack Daniel’s to moonshine’s bond with bluegrass, to the bootlegger-fueled speakeasies of the Jazz Age. The enormously successful modern country duo Florida Georgia Line, a partnership of Tyler Hubbard and Brian Kelley that rocketed to success in 2012, has now joined the long line of musicians jumping on the spirit train.

Photo

by Ric

k Diam

ond / G

etty Im

ages

Whiskey has always been synonymous with the American identity, the heartland supplying seemingly endless fields of rye, wheat and corn to distilleries. With the rise of cocktail culture and modern bartenders looking back to pre-Prohibition recipes, whiskey surged to the forefront of mixology both here and abroad. A natural evolution was the introduction of flavored whiskeys from major brands including Jim Beam, Wild Turkey and Southern Comfort, following on the trend in flavored vodkas and rums that broadened demographics and appealed to today’s younger drinkers. Florida Georgia Line had always toasted with whiskey prior to their shows, dating all the way back to their first gigs. Looking to stretch their creative muscles outside of music, the duo set about crafting their own brand, Old Camp. The name refers to the friends and road crew that have accompanied the two on their journey to country music stardom. Kelley says, “They are our tribe, our team, our family. It’s a name that holds a lot of meaning for us, that will last generations to come.” Kelley and Hubbard had their hands in every step of the process, which included a year of whiskey tastings. They settled on Peach Pecan, a blend that reflected both of their roots: peach for Kelley’s Florida home and pecan as a nod to Hubbard’s native Georgia. The goal was to introduce whiskey to nonwhiskey drinkers and create a smooth spirit that’s easy to drink. Their recommendation to enjoying Old Camp? On the rocks or as a shot. The pair was just as involved in the design process. Hubbard says, “The packaging of Old Camp with the wolf logo felt authentic to us. Old Camp has a natural, wild feel to it – something you can taste in the flavor – and we wanted our brand packaging to reflect that.” With this year’s launch of Old Camp and their new album, the sky is the limit for Florida Georgia Line. Hubbard says, “Since day one, Brian and I have been all about throwing the biggest party we can. This year is going to be a big one with new music, new tour, and new memories.”

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American-Made

SPIRITS Latest Liquid MADE IN THE USA

By Michael Tulipan The history of the United States can often be told through its spirits: from the lives of the first settlers through Prohibition to the current craze for all things artisanal. Rum may be most associated with the Caribbean, but it was an integral part of the economy in prerevolutionary America. In fact, with England’s unpopular taxation of molasses and the rum trade, one can say that the spirit was integral to the country’s founding. As Americans eventually moved to whiskey and beer, rum consumption fell and the islands reigned supreme. Two new companies are looking to change the face of rum in America: Louisiana Spirits Distillery and Colorado’s Montanya Distillers. Bayou Rum was co-founded by Trey Litel, who gained his industry expertise working at Bacardi USA. He came to wonder why no one was making rum in Louisiana from homegrown sugarcane. “Farmers will tell you that this soil and the special sugarcane varieties adapted to take advantage of it are superior to the sandy beaches of a Caribbean island,” he says. The result is the award-winning Bayou Rum. Though its distillery is perched at 9,000 feet in the Rocky Mountains, Montanya Rum maintains a Cajun country connection as well, sourcing sugarcane from Belle Rose, Louisiana. Each of its three styles of rum (Montanya Platino, Montanya Oro and Montanya Exclusiva) is aged in American oak barrels that previously held Colorado whiskey. The family-owned company is an industry leader in hiring female distillers and promoting environmental awareness, and also works closely with bartenders to educate customers.

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Though its origins reach back to Eastern Europe, vodka came to define American post-war drinking, whether as an after-work vodka Martini, a Sex and the City’s Cosmopolitan or the ubiquitous brunch drink, a Bloody Mary. One of the biggest American brand launches of the 1990s, Skyy Vodka was introduced by businessman and inventor Maurice Kanbar, who famously created it on a quest to find a hangoverfree vodka. Skyy quickly became one of the most popular vodkas in the United States and Kanbar sold his controlling stake in 2001 for over $200 million. Smaller brands hope to follow in Skyy’s footsteps, while remaining true to the artisan spirit. Deep Eddy was launched in 2010 by two Austinites, Clayton

Brandy may be best associated with France, thanks to Armagnac, calvados and cognac, but Kentuckybased Copper & Kings is proving that American brandy can stand with the heavy hitters. Brandy was reputedly the first spirit distilled in America in 1640 but here remains associated mostly with Laird’s AppleJack. Copper & Kings distills its brandy from wine, using a blend of high acid, aromatic grapes. Founder Joe Heron says of the process, “We believe in an unadulterated spirit. Non-chill filtered. Untouched and unsullied post distillation by boisé (oak flavor or infusion), without any infused flavors, caramel color or sugar.” The result, he says, is “a little feisty and rambunctious, with a lovely long, smooth finish. Just like America.”

“..a little feisty and rambunctious, with a lovely long, smooth finish. Just like America.”

Christopher and Chad Auler, who were inspired by the city’s laid-back vibe to create a less-serious vodka. The result is an Americana-inspired vodka distilled from corn. The founders took inspiration from sweet tea for their first blend, Deep Eddy Sweet Tea Vodka. Ruby Red Grapefruit, Cranberry, and Peach, all made with natural ingredients and sweeteners, followed. Eric Horowitz, Deep Eddy’s Director of Consumer Marketing, says, “Our approach has reinvented the vodka category as consumer and bartender love nationwide has made us the fastest growing vodka in the country.” Another distillery making waves in the industry is Blue Ice. “Big Jim” Myerson’s lineup features the signature Blue Ice, made from Idaho Russet Burbank potatoes, and Breaking Bad-inspired Heisenberg bottlings, complete with catchphrases like “Say My Name” and “Tread Lightly” from the show etched on the front.

The most iconic of American spirits, however, remains whiskey, whether it’s Jack Daniel’s or Kentucky Bourbon. Industry leader Wild Turkey, still overseen by master distiller Jimmy Russell after more than 60 years, has just announced a new partnership with one of America’s most iconic actors, Matthew McConaughey. As the company’s new Creative Director, McConaughey will work to revitalize the brand for a new generation of drinkers with an eye on the future. “Wild Turkey has the history and qualities of a brand that depicts the dedication of someone to do something their own way,” says McConaughey. “I want to help share their unique story, starting with a new ad campaign that I feel really captures the special essence of this brand while introducing itself like never before.”

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Here Stay W to

By Lesley Jacobs Solmonson Photos Courtesy Black Cow, Born and Bred

Gluten-Free Spirits

What do a large number of breads, pastas, and, yes, distilled beverages have in common? The answer is gluten, a protein found in many grains - most notably wheat, rye, and barley. While distillers see the building blocks of their spirits in these grains, those with celiac disease or gluten intolerance experience a host of unpleasant symptoms if they consume them. While science argues that all spirits are naturally gluten-free because of distillation, other organizations (like the FDA) apply more stringent rules to the label.

Hendrickx’s statements are echoed by celiac.org, a site dedicated to resources for those with the disease. Likewise, in a 2013 article in Scientific American, Steve Taylor, Co-Director of the University of Nebraska–Lincoln’s Food Allergy Research and Resource Program noted, “Distilled spirits, because of the distillation process, should contain no detectable gluten residues or gluten peptide residues. Proteins and peptides are not volatile and thus would not distill over.”

First, a bit about distillation. In simple terms, the distillation process involves separating water vapor from alcohol through evaporation, then reconstituting the alcohol vapor into liquid. Gluten, a protein, is a large molecule, which can’t be distilled. Rutte Master Distiller Myriam Hendrickx explains it as: “Gluten is a protein we find in several grains such as wheat, barley, rye, and spelt. Protein molecules are unique as they are huge and very complex. Because of their size and complexity, they won’t evaporate during the distilling process, but will stay behind in the pot still as solid particles.”

While the science behind distillation means that all spirits are gluten-free by nature, many people still have concerns. This has allowed a wave of products to come to market displaying the official gluten-free label. Stolichnaya (Stoli) vodka, which is made from wheat, even went so far as to develop a new recipe using 88% corn and 12% buckwheat that is specifically labeled as gluten-free.

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“Consumers who seek gluten-free spirits should be able to enjoy them with complete certainty that

Stoli Gluten-Free Sage Bee’s Knees PREPARATION

INGREDIENTS

1 ½ oz. Stoli Gluten-Free Vodka ½ cup honey ½ cup cold water ½ oz. freshly squeezed lemon juice ½ oz. honey syrup* 3 fresh sage leaves, divided

the products they are purchasing are indeed gluten-free,” explains Russ Pareti, Brand Director of the Stoli Group USA. “Although distillation may remove the majority of gluten proteins in distilled spirits, no scientific methodology or test currently exists to verify this claim. According to the U.S. TTB, the only way a product can be classified as truly glutenfree meaning no gluten whatsoever is to meet the standard of being made with naturally gluten-free ingredients.” The Alcohol and tobacco Tax and Trade Bureau’s (TTB’s) guidelines echo those of the FDA. According to the FDA website, “Any grain other than the gluten-containing grains of wheat, rye, barley, or their crossbred hybrids like triticale can be labeled glutenfree, if the presence of any unavoidable gluten due to crosscontact situations is less than 20 ppm (parts per million, thus about .0002% gluten trace amounts).” Stoli has made a point of differentiating between its wheatbased vodka and its new glutenfree formula. A number of other vodkas use corn in distillation, including Tito’s, Deep Eddy, and Blue Ice. Ciroc from France is made from grapes, and recently Black Cow Pure Milk Vodka, distilled from the milk of grass-fed Dorset cows, entered the U.S. market.

*Honey syrup: bring equal parts honey and water to a simmer until honey dissolves. Let cool to room temperature before using. Combine vodka, lemon juice, syrup, and two sage leaves in a cocktail shaker and stir to dissolve honey syrup. Fill shaker halfway with ice and shake until thoroughly chilled, about 10 seconds. Strain into a chilled cocktail glass. Smack the remaining sage leaf between your hands over the glass, drop into the drink, and serve.

Of course, vodka isn’t the only spirit that produces gluten-free versions. Rum is made from sugar cane or molasses. The agave used in tequila is gluten-free as well. In the gin world, G’Vine has been using grapes for the distillate since its inception and several other new gins, including Dry Line (sugar cane) and Bully Boy (apples) are free of glutens. Whisk(e)y tends to be the toughest category to conquer because, even if it isn’t distilled from a cereal grain, it may have caramel coloring containing gluten or have a bit of the undistilled grain mash added back after distillation. The one known gluten-free brand is Wisconsin’s Old Jennie, made from sorghum. And Shochu, which shares many characteristics with whiskey, is made from rice. Kikori whiskey, which is essentially an aged Shochu, is one such example. Whether the gluten-free label is simply a marketing gimmick or just a gentle reassurance to those with gluten sensitivity, it is a classification that is here to stay. Science may say gluten molecules can’t be distilled, but many people with gluten issues claim that they sometimes react to products labeled “gluten-free.” As with so many things in life, the best way to approach the issue is with common sense and personal experience.

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GIN HAS COME A LONG WAY. BUT WHERE DID IT ALL BEGIN? CHECK OUT OUR BRIEF DISCOVERY INTO GIN’S JOURNEY THROUGH THE AGES. By Lesley Jacobs Solmonson IN THE BEGINNING...

1200s

Genever, the great-granddaddy of gin, is born in the lowlands of what will become Belgium and Holland. Not yet a true recreational spirit, early genever is essentially a juniper-based health tonic.

THE DARK AGES...

1600s

Joannes Nolet establishes the jenever distillery in Schiedam at the wake of a revolution in science, philosophy, politics and society. Modern gin would not exist if it weren’t for genever, the forefather of the juniper spirit.

1920-1933

Prohibition declares the sale of alcohol illegal. Because gin is made from neutral spirits and botanicals, everyday citizens and bootleggers make their own ersatz versions in secret, resulting in the moniker “bathtub” gin.

1940s

Gin regains some popularity in the Martini and other drinks, only to start losing ground to vodka.

1950s-1980s

Vodka rules supreme thanks to its “flavorless” profile.

T H E E A R LY D AY S . . .

1664

Genever production begins commercial production, thanks to Lucas Bols in Holland. Unlike the dry gin that will eventually evolve, genever uses malted grains rather than neutral spirit as a base, giving the product a more whiskey-like character. Over the centuries, Holland and Belgium diverge in styles, creating uniquely specific products.

1720s-1750s

Eager to drink like their Dutch-born King William, lower-class Londoners try to recreate genever, distilling rot gut gin that spurs something now known as the Gin Craze. By 1750, the city of London alone is consuming upward of 11 million gallons of “gin” per year – basically a moonshine at 160 proof.

Late 1700s

A group of gentleman gin merchants band together to revitalize gin’s sullied image. Names like Tanqueray, Beefeater, Gordon’s, Gilbey’s, and Greenhall’s still exist today. While these companies will go on to produce dry gin, their earliest products are liqueurs and Old Tom Gin, which is a sweeter, lighter style than dry.

1793

Plymouth Gin, with a more citrus-forward, mellow profile than what will become dry gin, arrives on the scene. Plymouth Gin is made in Plymouth and is the only gin that can carry the name.

Late 1990s

U.S. swing culture revives the Martini as a fashionable drink.

Late 1800s

Genever is the most popular “gin” for cocktails, as evinced in Jerry Thomas’ Bar-Tenders’ Guide and other recipe books. The earliest genevers were sold in clay bottles; some brands, such as Diep-9 from Belgium, still use this packaging today.

1830

The first Gin Palace opens in London, paving the way for gin’s future respectability.

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THE NINETIES R E V I VA L . . .

GIN A N A B B R E V I AT E D

T I M E L I N E

1997

Tanqueray Malacca is introduced to the market, hoping to win over drinkers with its more citrusy, slightly sweet flavor. It develops a cult following, is discontinued in 2001, then reintroduced in 2013.

1998

Bombay Sapphire shocks the gin world with its vibrant blue bottle and clear listing of botanicals (usually considered proprietary) on the bottle itself.

New Year’s Eve 1999

Milk & Honey, a nondescript New York speak easy-style bar is opened by Sasha Petraske. Opened at the nascent start of the cocktail revolution, the bar will be the model for many to come and will influence a generation of bartenders. As a classic cocktail bar, Milk & Honey makes numerous gin cocktails, thus setting the scene for gin as an essential component of the bartender’s arsenal.

2008

Spurred by the cocktail renaissance and resulting demand for defunct spirits, Lucas Bols launches Bols genever for the U.S. and UK markets. Bols also owns Damrak Amsterdam Gin, which straddles Genever’s whiskeylike quality with London Dry. The Lucas Bols’ recipe for this gin dates back to the 1700s.

2009

Hailing from Scotland, Caorunn launches in the United States. The brand’s use of indigenous botanicals (including rowan berry, coul blush apple, and heather) is one of the first gins made with distinctly “local” ingredients. Notably, the gin is made at Balmenach whisky distillery on Speyside by Master Distiller Simon Buley, who is still the Assistant Manager at the distillery.

G I N I S H E R E T O S T AY . . .

2015

Rutte Gins arrive on the scene with a triumvirate of gin styles that encapsulate the history of gin: Old Simon, the Genever, a Dry Gin, and a modern Celery Gin. Both the Genever and the Celery Gin are nominees in the “Best Spirit” category, with the Celery Gin making it to the final four. It is the only gin nominated. Marc de Kuyper, Rutte brand president: “Simon Rutte and family have always distilled juniper alongside a wide range of botanicals and occasionally even nuts, that were very unusual at the time. Rutte has been doing this long before botanical gins became a category.”

2016

Fifty Pounds London Dry Gin, which was released in England in 2010, arrives in the U.S. market, offering a traditionally made London Dry gin based on a recipe created in the late 1700s by a family of independent London distillers. The recipe was recently discovered by the distillers’ descendants. It’s named for the yearly tax levy instituted on gin production during the Gin Craze. The eyecatching bottle design is reflective of the historic “case gin” style.

SECRET C O C K TA I L S

W H AT ’ S N E X T. . .

2007

Photo Courtesy of Jared Brown

Hayman’s launches an Old Tom style of gin, harkening back to the sweeter style that bridged the time between genever and dry gin. Ransom Old Tom followed in 2009. (Tanqueray will also enter the market in 2014 with a limited edition bottling).

2007 2000

Hendrick’s Gin launches and quickly becomes the “gateway gin” for nongin drinkers with notes of cucumber, rose petal, and chamomile. Its quirky, Victorian-style ad campaigns raise gin awareness and add an element of hipness.

2005

Tanqueray replaces the stuffy, upper crust “Mr. Jenkins” character with a new ad campaign featuring “Tony Sinclair,” a young, urban dandy who asks, “Ready to Tanqueray?”

BULLDOG Gin launches with the intent of shaking up the gin market. Its distinctive black glass bottle with a spiked dog collar tells you that this isn’t your granddad’s gin. While it is designated as a London Dry style and is in fact made in London, the botanicals are anything but traditional. Along with typical flavors, there are lotus leaves, poppy, and dragon’s eye (longan fruit). BULLDOG is one of many modern gins that help create the category known as “New Western” or “Artisan/ International-Style,” and has just been confirmed by International Wine and Spirits Report as the fastest-growing premium gin in the world.

2011

Introduced as an alternative to drier gins, Nolet’s Silver Gin uses nontraditional botanicals like Turkish rose, raspberry, and peach, making it very approachable. Nolet’s celebrates its 325th anniversary in 2016 and is now run by the 10th and 11th generations of the family. Continuing traditions is essential as are the ideas of “accountability” and “transparency.”

2015

Darnley’s View Gin arrives with only six botanicals, including the intriguing use of elder flower. Of the gin, the company takes a rather romantic angle, saying, “Our gin is made from a family recipe and captures the moment in 1565 when Mary Queen of Scots spied her future husband, Lord Darnley, through the courtyard window at Wemyss Castle.” In 2012, the company released a muchlauded spiced variant.

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GET

SPIRIT COMPANIES CONTINUE TO RAMP UP THE SPICE IN THEIR OFFERINGS, WITH CATEGORIES LIKE SPICED RUM TAKING OFF IN RECENT YEARS. OAKHEART GENUINE SPICED RUM IS LEADING THE WAY WITH A HIGHLY MIXABLE SPICED RUM THAT HAS BEEN GAINING IN POPULARITY IN THE UNITED STATES SINCE FIRST ARRIVING ON THE MARKET IN 2011.

By Michael Tulipan

The cocktail itself is comprised of 1 part OAKHEART Genuine Spiced Rum, 3 parts Coca-Cola®, and Ice. Fill a glass with ice, pour on OAKHEART Genuine Spiced Rum and top with chilled Coke®. This simple cocktail is served in a black Solo® cup and showcases the robust nature of the rum from the first sip to the last.

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The spiced rum classification has been around since the 1980’s, but it wasn’t until the recent resurgence in tiki bars that the category truly took off. In the past few years, new spiced rums from Sailor Jerry, Cruzan, BACARDÍ and many more have hit the market. OAKHEART uses heavily charred American oak barrels to give the rum a unique, smoky flavor not typically found in spiced rums. The rum is then filtered through charcoal and a secret blend of spices is added. Nadine Iacocca, North American Brand Director, says of the name, “OAKHEART was crafted as a toast to the closest of friends. ‘Heart’ pays tribute to the bond between them, while ‘Oak’ is a salute to the strength of their bond.” Of course, you cannot discuss spiced rum without talking about one of America’s most iconic drinks, the Rum and Coke®. Iacocca says, “The spice blend in OAKHEART was specifically made to pair perfectly with Coca-Cola®.” A version made with OAKHEART is called the “Oak & Coke,” which is one part OAKHEART and three parts Coca-Cola over ice. The brand is being developed to stand alone from BACARDÍ with new packaging that emphasizes the techniques and care that go into the rum’s creation. Iacocca says, “The success of last year’s ‘All in, All Heart’ campaign cemented what we already knew: that OAKHEART has its own strong identity and proposition built off of learnings from the overtly masculine craft spirit world, along with a robust campaign positioning, celebrating brotherhood and camaraderie.”

“COCA-COLA” AND “COKE” ARE REGISTERED TRADEMARKS OF THE COCA-COLA COMPANY.

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SUMMER OF SAP MAPLE IS A GREAT ALL-NATURAL ALTERNATIVE SWEETENER PERFECT FOR END OF SUMMER, EARLY FALL COCKTAILS. CHECK OUT THESE REFRESHING MAPLE-INFUSED BEAUTIES BEING SERVED AT OMNI HOTELS & RESORTS. Photos courtesy of Omni Hotels & Resorts

DOUBLE GRAPEFRUIT GREYHOUND INGREDIENTS 1 ½ oz. Deep Eddy Ruby Red Grapefruit Vodka 1/2 oz. Aperol  1 oz. Lemon Juice  1 oz. Golden Maple Syrup  1 oz. Grapefruit Juice PREPARATION In a cocktail shaker, combine all the ingredients with ice and shake vigorously. Garnish with grapefruit slice.

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MAPLE SMASH INGREDIENTS 2 oz. Crown Royal Rye  Half a Lemon (cut into quarters) 1 oz. dark, robust Maple Syrup 5 Mint Leaves  PREPARATION In a cocktail shaker, muddle the lemon quarters with the mint leaves and maple syrup. Add the Crown Royal Rye. Top with ice and shake vigorously. Garnish with mint sprig.

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BANANA BOURBON MAPLE FREEZE INGREDIENTS 2 oz. Bulleit Bourbon 2 oz. Banana Puree 1 oz. dark, robust Maple Syrup 1 scoop Vanilla Ice Cream 2 Graham Cracker Squares

PREPARATION Combine all the ingredients in a blender with one cup ice. Blend on high until smooth.

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BLUEBERRY MAPLE LEMONADE INGREDIENTS 1 ½ oz. Grey Goose Vodka  1 oz. Lemon Juice  1 oz. Amber Maple Syrup  1/2 oz. Blueberry Puree PREPARATION Combine all the ingredients in a cocktails shaker with ice. Shake moderately and strain. Garnish with skewered blueberries and lemon moon.

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HOT SPOT

SPOTLIGHT

Curfew Copenhagen, DeNmark Photos courtesy of Curfew

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How does a Portuguese bartender end up working in Denmark? If you are Humberto Marques, owner and manager of Curfew Cocktail Bar in Copenhagen, itâ&#x20AC;&#x2122;s by way of Scotland. While Marques started bartending in his own country, he found himself most inspired by his time at the five-star Gleneagles Hotel, followed by a fouryear stint at Oloroso restaurant and cocktail bar in Edinburgh. While working at Oloroso, he got to know Gromit Eduardsen, who helped pioneer the burgeoning bar industry in Copenhagen. On the international scene, Copenhagen was just starting to get noticed and Marques saw it as the perfect opportunity to shine.

oday, Marques owns Curfew Cocktail Bar, which opened in the trendy Vesterbro district in spring 2015. Since then, it has garnered numerous accolades and is a destination spot for cocktail lovers traveling to northern Europe. “Any serious bar manager has a secret dream,” says Marques, “about saving up money or meeting the right sponsor and finding the right spot to open their own bar, where they can have their freedom to shape and style the right atmosphere for their customers and invent their own recipes for their cocktail menu.”

Once the city’s red light district, Vesterbro is now where all the fashionable folk congregate. Just outside of the city center proper, it is quieter and less touristy than Copenhagen proper, making it the ideal locale for Curfew, a modern speakeasy. In keeping with that historical theme, Marques and designer Louise Kingan filled the space with a combination of vintage bar pieces and décor inspired by Marques’ own imagination. “I wanted to create a homey and cozy atmosphere,” explains Marques. “I have been a collector for years, and this was the time to show off all the beautiful shakers, quirky tools, rare spirits and cocktail books.” Among the more intriguing items in the bar are the manual cocktail machines that stir and shake cocktails. Marques is also having a machine specifically built to shake Ramos Gin Fizzes based on a 19th-century design for a milkshake maker. A student of bar history, Marques also collaborated with designer Marcus Vagnby to create the Copenhagen Cocktail Shaker. As Marques describes it. “I showed him some old

cocktail books of shakers for the design and gave him some ideas of how shaker functions could be enhanced. By insulating the shaker, the heat would not be transferred from the hands to the shaker, thereby cooling down the ingredients quicker. The insulation would also make the shaker less noisy, when shaking with ice cubes. We also added the twist on the closing mechanism, thus making it easier to open.” Along with his more technical creations, Marques has his own line of syrups called the Bartist. Among the selection is his eucalyptus syrup, which plays the defining role in his Eucalyptus Martini. This elegantly simple, gin-based cocktail is essentially an egg white sour, but gets its spin from the distinctive eucalyptus flavor of the simple syrup. Many of Marques’ recipes have won awards, all of them inspired by his seasonal take on flavors and his precision in harmonizing ingredients. While Curfew is a drinks destination for travelers, it has taken locals some time to warm to the idea of cocktail culture. “People in Copenhagen or Denmark in general don’t go out as much as they do in other countries,” observes Marques. “Danish people prefer to sit at home, whereas other countries go out any night of the week, to be with friends or colleagues, or to meet new ones. Nevertheless, we are slowly seeing the Danish people starting to loosen up a little and move outside of their safe homes to meet the world and drink cocktails.” It’s highly likely that the welcoming atmosphere and inventive, elegant cocktails at Curfew have had something to do with this change.

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LAST CALL

CHILLIN’ WITH

GREYSTON HOLT GREYSTON HOLT JUST RECENTLY WRAPPED UP HIS FINAL SEASON OF THE SYFY CANADIAN THRILLER BITTEN. HE PLAYED CHARACTER CLAYTON DANVERS, A BROODING, ANGRY, AND COMPULSIVELY SEDUCTIVE WEREWOLF THAT STRUGGLED WITH A CONSTANT INNER CONFLICT. CHILLED CHATS WITH GREYSTON ABOUT HIS LOVE OF ALL THINGS DRINKING AND HIS LOYALTY TO THE EVER-CLASSIC NEGRONI.

Downtime

My dad still lives on this beautiful island near Vancouver called Saltspring, where I grew up, and whenever I go back he and I like to kick back, have some brews and jam out in his studio. I’ve played guitar since I was a kid and my dad is an incredible drummer.

Cooking

I love to cook. Most of the time I just grill up some type of fish with steamed veggies. I’d say the best dish I came up with was milk-poached smoked sea bass on celeriac puree with sautéed chard.

Your Ideal Home Bar

It would be glorious. It would be a wall of fridges with all of my favorite craft beers. There would also be a nice leg of Iberico Ham at the end of the bar. Beer and meat basically.

Drink

I usually start with a dirty Martini or a Negroni, and then switch over to an IPA of sorts. If it’s going to be a late one, tequila shots usually make an appearance. My favorite cocktail is the Negroni. In my opinion, it is the most well balanced drink ever created. It hits my palate in all of its happy places, particularly the bitter zone.

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Bartending Past

Nope, I was never a bartender. I was a barista however. I really took pride in seeing other people enjoy my drinks. It was a great job.

Introducing a new smooth whiskey from Old Camp™ Peach Pecan Whiskey. Blended Whiskey with Natural Flavors. 35% ./Vol. (70 proof). Old Camp™ is used under license from the trademark owner. ©2016 Proximo, Jersey City, NJ. Please drink responsibly.