Chilled Magazine - Volume 9 Issue 5

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䐀䤀匀倀䰀䄀夀 唀一吀䤀䰀 䨀䄀一唀䄀刀夀 ㌀㄀匀吀Ⰰ ㈀ ㄀㜀

䜀䔀吀 䤀一吀伀 吀䠀䔀 匀倀䤀刀䤀吀 吀䠀䔀 圀䠀䤀匀䬀䔀夀 䤀匀匀唀䔀

Bushmills® Blended Irish Whiskey. 40% Alc./Vol. (80 proof). Trademarks owned by The “Old Bushmills” Distillery Company Limited. ©2016 Proximo, Jersey City, NJ. Please drink responsibly.

In 1608, by order of King James the First, we were granted the first license in the world to distill. 400 years later we haven’t looked back. Even in 1850 when a malt tax drastically increased the price of malted barley, we stayed the course. While some distillers decided to cut corners and change their recipe, we didn’t. Fact is, we’ve never been one to follow the crowds.

TM

Visit answerthecall.bushmills.com

and soon...Vermut!

“… when all thro’ the house not a creature was stirring, not even a mouse”

Special moments, it’s what we are made of…

The House of

CONTENTS

VOLUME 9 - ISSUE 5

features 64

Better with Age

Matthew McConaughey and Wild Turkey Bourbon

66

Back to the Beginning with Drambuie

68

Bridging the Gap Copper & Kings American Brandy

70

Why Pisco?

The Magic Behind The Peruvian Spirit

72

Paving the Way

Hennessy X.O and Friends

74

Recipes

An Apple a Day

78

Hotspot

Craft Social Club Miami Beach

6

CHILLED MAGAZINE

CONTENTS

VOLUME 9 - ISSUE 5

departments

46

Editor’s Note

12 A Message From Lana Gailani

Bottoms Up!

14 Cool Products - Stuff You Need to Know About 16 Cool Bottles - Crafty Labeling 18 How to - Make Simple Infusions

The Locals

22 Bartender Submission - Julia Momose 24 Bartender Submission - Jack Parsons 26 Cooper Profile - Chris Kane, Bushmills Distillery 28 Bar Owner Profile - James O’Hanlon, The Daisy 30 Distillery Profile - Buffalo Trace Distillery 32 Brewmaster Profile - Dan Jansen, Blue Point Brewing 34 Winemaker Profile - Truvée Wine, McBride Sisters 38 Competition Winners - Lustau Solera Standout

Advanced Mixology

44

46 Drink In History - The Manhattan 48 Food Know How - Cinnamon 50 That’s The Spirit - Seasonal Mixing with Bacardi 52 The Idea Bar - All-Draft Cocktail Bar, Yours Sincerely 54 Creative Spirits - The Art of Vodka, Van Gogh Vodka 56 Bartender’s Choice - Drink What You Want, Stoli Flavored Vodka 58 Brand Spotlight - Cardenal Mendoza Brandy

Mix It Up

20 Behind the Cask Strength Bar 36 Celebrity Sips - Empire 44 In The Know - Do-Good Spirits 60 Shaking & Stirring - Launches 80 Last Call - Chillin’ With Artem Chigvintsev

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CHILLED MAGAZINE

54

SMALL BATCH BOURBON AWA R D - W I N N I N G F L AV O R

CR AFTED CAREFU LLY. DRI NK RE SPO NSI BLY. Woodford Reserve Kentucky Straight Bourbon Whiskey, 45.2% Alc. by Vol., The Woodford Reserve Distillery, Versailles, KY ©2016

VOLUME 9 - ISSUE 5 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, CHILLED 100 NATIONAL DIRECTOR Max Ferro MARKETING ASSISTANTS Lauren Glennon, Joy Sinacore, Madeline Levin 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 Lana Gailani, Cassandra Ericson, Peter Nguyen, Zach McGrath, Richard Fri, travelsquire.com PHOTOGRAPHY Cover Photo: Courtesy of Wild Turkey 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 5 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 5 OCTOBER/NOVEMBER 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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CHILLED MAGAZINE

PLEASE DRINK RESPONSIBLY. Imported Cognac Hennessy ®, 40% Alc./ Vol. (80˚). ©2016 Imported by Moët Hennessy USA , Inc., New York, NY. HENNESSY is a registered trademark.

HARMONY. MASTERED FROM CHAOS.

Never stop. Never settle. Since 1765.

EDITOR’S NOTE

VOLUME 9 - ISSUE 5

Photo by Wendy Gould

GUEST EDITOR LANA GAILANI

Ah, fall!

Temperatures begin to drop, and at night a chill creeps into the air. If you’re lucky enough to have some trees around you, the leaves are changing color and crunching underfoot. The locals are back in town on the weekends and parents are once again relieved that the kids are back in school. Everything seems possible in these short months before there are flurries in the air and bitter cold winds barricade us indoors.

It’s now that we rekindle our love affair with whiskey, so perfectly matched to autumnal flavors on our new menus, and so suited to sipping from flasks on those last hurrah outdoor adventures.

We’re lucky to live in such interesting times for whiskey. But the boom has been both friend and foe; distillers are beginning to run out of stock of aged juice, with consumption outpacing production. Consequently, some distilleries are discovering innovations and coming up with new approaches, and a few of the younger ones I visited this summer are excited about the market expansion.

What did I find on my visits? I saw an incredibly wide range of barrels being used to finish whiskey: everything from Amontillado, Oloroso, and Pedro Ximenez sherries (or combinations thereof) to port, Madeira, Sauternes, and even rum and French brandy.

In the past, when someone at my bar requested something unusual, I’d reach for a small batch or single barrel, but now it’s a joy to suggest an unusually finished whiskey.

When you add these variables to new variations on aging methods, yeasts, and blending styles, we’re witnessing a proliferation of products like never seen before. It’s an exciting time to be a bartender. We have first access to the fruits of these labors, and the pleasure of sharing it with all of you.

This fall I look forward to raising a glass (or many) with all of you!

Lana Gailani

Lana Gailani brings a background in pastry, wine, and academia to bear on her style as a bartender. She’s been behind the scenes in bars and restaurants from Seattle to Charleston, and Chicago to New York. She can currently be found at Seamstress and Holiday Cocktail Lounge in New York City.

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CHILLED MAGAZINE

BROUGHT TO YOU BY THE HOME OF AWARD-WINNING WHISKY

www.oldpulteney.com Old Pulteney encourages you to savor this fine single malt responsibly.

BOTTOMS UP!

COOL PRODUCTS

STUFF YOU NEED TO KNOW ABOUT GLENFIDDICH WARDROBE XXI

In order to appeal to the new generation of whisky drinkers, Glenfiddich Single Malt Scotch Whisky has partnered with Josh Peskowitz to create a limited-edition menswear collection.

Only 21 pieces of each product will be available at select retailers across the United States. Among the items for purchase is the handcrafted Chelsea boot created by FEIT. The deep brown tone and suede material are offset by lug soles, making for a boot that is both refined and rugged. glenfiddich.com/us/wardrobexxi

SUSTAINABLE SUNGLASSES FROM BACARDI

What does Bacardi do with its used oak rum barrels? With a company-wide “good spirited” initiative to engage in sustainable practices, Bacardi recycles barrels into mulch or for decoration. By far, the most imaginative use of their barrels is their eco-friendly eyewear made by hand from start to finish by the craftsmen at RAW Eyewear. Each pair of glasses, which are available in either blond or chestnuthued wood, feature Italian polarized lenses in either cobalt blue or sunset orange, with the iconic Bacardi bat logo carved on the temple. The sunglasses are sold only at the Casa Bacardi Visitor Center Store in Cataño, Puerto Rico.

COCKTAIL-INSPIRED JEWELRY

Emily Arden Wells, blogger at gastronomista.com, has created a line of bar-themed jewelry available on her website. The designs include earrings and necklaces with script words such as “Daiquiri” and “French 75,” as well as glass earrings featuring vibrantly colored, tiki-style flowers. gastronomista.bigcartel.com

THE HARPER FEDORA FROM GOORIN BROS.

What happens when a whiskey company and a hat maker join forces? Introducing the Harper, a limited release, felt fedora inspired by I.W. Harper Kentucky Straight Whiskey and designed by Goorin Bros. Hat Company. The hat features a whiskey-colored hat band and an image of I.W. Harper’s “bowing man” on the interior. The fedora will only be available this holiday season at Goorin Bros. locations nationwide and online.

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CHILLED MAGAZINE

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 At NOLETSGin.com PLEASE DRINK RESPONSIBLY

NOLET’S® Silver 47.6% Alc./Vol. (95.2 Proof) ©2016 Imported by NOLET’S US Distribution, Aliso Viejo, CA.

BOTTOMS UP!

COOL BOTTLES

CRAFTY LABELING CLYDE MAY’S 8-YEAR CASK STRENGTH WHISKEY

Clyde May’s whiskeys can be traced back to their eponymous creator, who eschewed the typical moonshine game by adding oven-dried apples to his spirit and aging small batches in charred oak barrels. Only 3,000 bottles of this whiskey were produced, and a distinctive bottle was needed to highlight the Alabama heritage of the brand. To that end, the designers found inspiration in rusted metal signage and old gas station antique metals, translating it into the metallic lettering on the front label. On the back is an image of Clyde May himself. The result is both historic and masculine.

19 CRIMES WINES

Considering that Australia’s unofficial founding fathers were convicts, it’s fitting that a wine brand named 19 Crimes hails from Down Under. Named for the 19 crimes that would send British criminals to Australia, the series welcomes a new player: The Warden. Notes of cherry, blackberry, and chocolate are present in this Shiraz-based blend. The bottle takes an amusing perspective, showing the prisoners spying on the warden through a cell peephole.

PATRÓN SILVER TEQUILA

This limited edition Patrón bottle presents a black and silver pewter label. Geometric lines and the Patrón bee are inspired by Mexico’s ties to Art Deco design. The bottle is adorned with a black and silver cork closure. Inside is Patrón’s premium tequila, made from 100% Weber Blue Agave, distilled in Jalisco, Mexico.

REVIVALIST GINS

Revivalist offers four seasonally inspired gins: Equinox, Summertide, Harvest, and Solstice. Owner/distiller Riannon Walsh created the bottles with the bartender in mind by embossing the bottle with a “collar” to help ensure a solid grasp. The label artwork, unique to each bottle, was designed with meticulous detail. The Summertide and Harvest display mandalas designed by Pennsylvania artist Mary Lou Dallam, while the Solstice and Equinox are a combination of medieval artwork (the designs of California artist Erika Schmitt Michelis) and engravings from the Medieval Voynich manuscript.

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CHILLED MAGAZINE

NEW BOLD DESIGN, SAME AWARD-WINNING SPIRIT

93 POINTS / EXCELLENT / HIGHLY RECOMMENDED ULTIMATE SPIRITS CHALLENGE 4 STARS / HIGHLY RECOMMENDED THE SPIRIT JOURNAL /VANGOGHVODKAS

@VANGOGHVODKA

@VANGOGHVODKA

/VANGOGHVODKA

VANGOGHVODKA.COM | 375PARK.COM

Imported by 375 Park Avenue Spirits, Louisville, Kentucky.

Van Gogh Vodka 35% alc. by vol., 40% alc. by vol. Please enjoy responsibly.

BOTTOMS UP!

HOW TO

HOW TO MAKE SIMPLE INFUSIONS

By Lesley Jacobs Solmonson Photos courtesy of The Bellwether

WHEN THE BELLWETHER OPENED THIS PAST SPRING, IT QUICKLY MADE A NAME FOR ITSELF THANKS TO CHEF TED HOPSON’S HOMEY, YET COMPLEX FLAVORS AND BEVERAGE DIRECTOR ANN MARIE VERDI’S FRESH, SEASONAL COCKTAILS. AS CO-OWNERS, HOPSON AND VERDI WORK TOGETHER TO CREATE FOOD AND DRINK THAT BLEND SEAMLESSLY. VERDI’S DRINKS RELY ON THE CONCENTRATED FLAVORS IN HER INFUSIONS, WHICH TRANSFORM BASED ON HER WHIMS AND WHAT’S CURRENTLY IN SEASON. “I LOVE TO INFUSE SPIRITS AND HIGHLIGHT THE BEST FLAVORS OF THE MOMENT,” EXPLAINS VERDI. “[WITH INFUSIONS,] ALL OF THE WORK IS PUT IN AHEAD OF TIME, SO AS A GUEST, YOU AREN’T WAITING 10 MINUTES FOR THAT PERFECTLY EXECUTED AND GREAT-TASTING COCKTAIL.” CHECK OUT THESE EASY STEPS TO MAKING TASTY, COMPLEX COCKTAILS WITH SIMPLY INFUSED SPIRITS.

STEP 1

STEP 2

STEP 3

Keep it clean.

“The important thing to remember,” notes Verdi, “is that you must use a clean container, free from any other food or alcohol smells.” Opt for a clean, glass container with a wide mouth and secure lid, anything from an apothecary to a Mason jar will work. You can use pints for experimental infusions and larger containers for your favorites. Why not use a good-looking container to display your infusions?

Keep it fresh.

Always use fresh ingredients. “If you want to try your own infusions,” explains Verdi, “remember to choose fresh ingredients that are in season. Go to your local farmers’ market and pick out fresh fruit and veggies, herbs, and spices... the possibilities are endless.” Infuse the base spirit of your choice with anything that is edible, but be sure to find your flavor inspiration in proven matches (think cucumbers with gin, figs or cherries with whiskey, peppers with tequila).

Check the flavors.

Wash and slice all ingredients, adding them to your alcohol of choice. “Because we are working with fresh ingredients,” says Verdi, “flavors may change! It’s ok to taste your infusion after a couple days to see how it is coming along. If the flavors seem too faint, leave it for another day and check it again.”

After the required time, use a fine mesh strainer and cheesecloth to strain out the solids. This may require straining more than once.

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CHILLED MAGAZINE

BELLWETHER GRAPEFRUIT NEGRONI INGREDIENTS

1 oz. Grapefruit Gin Infusion* 1 oz. Campari 1 oz. Carpano Antica PREPARATION

Pour over ice or stir and strain if you like. Garnish with an orange peel.

*GRAPEFRUIT GIN INFUSION INGREDIENTS

6 cups London Dry gin 4 oz. grapefruit zest PREPARATION

Zest the grapefruit. When zesting, be very careful to not take up too much pith, which will make the infusion bitter. This infusion takes 2-3 days to complete; once completed, strain out the grapefruit with a fine mesh strainer or cheesecloth.

ANN MARIE VERDI With a father who owned a liquor store, Ann Marie Verdi was perhaps destined to be in the spirits business. After college, she moved to London, where she spent five years as the resident publican at the Holly Bush Pub. Back in L.A., she held several stints in Orange County before assuming the role of general manager at Father’s Office. The latter job fed her passion for craft beer and cocktails, inspiring her to open her own bar. Soon after, she and Hopson teamed up for The Bellwether.

TIP

Be sure to close the lid tightly, label correctly, and store someplace dark and cool. Once strained, infusions made with fresh ingredients will last several months in the refrigerator.

GO PRO

Want to turn your infusion into something sweeter and a bit syrupy, like a liqueur? Add 1 to 2 tablespoons of sugar (any type) per cup of base to your mix.

CHILLEDMAGAZINE.COM

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MIX IT UP

BEHIND THE BAR

BEHIND THE

h t g n e r t S k s

BAR a C

BOONDOCKS AMERICAN WHISKEY CASK STRENGTH

At 127 proof, this whiskey packs a punch, but still comes across as somewhat gentle. Familiar characteristics include maple and vanilla on the sweet side, as well as oak and spice. Boondocks describes the palate as “pleasantly aggressive.” Aggressiveness aside, the bottling has won numerous awards, including Best of in its category in the Ultimate Spirits Challenge 2016.

ANGEL’S ENVY CASK STRENGTH BOURBON

This limited-edition bottling (less than 8,000 bottles) is finished in port wine barrels specifically selected for the purpose of cask aging. The golden color hints at the caramel and vanilla on the nose; the taste is similarly sweet, with elements of pound cake, honey, figs, and even black pepper. The port aging is present, but not overpowering.

JEFFERSON’S OLD RUM CASK FINISH BOURBON

The newest expression in this boutique line of bourbons has been aged to full maturity before being finished for 15 months in barrels that once held Gosling’s Family Reserve Old Rum. Along with the familiar caramel and maple characters, there is a noticeable bit of spice and a surprising element of banana, courtesy of the rum barrels.

REDEMPTION AGED BARREL PROOF RYE WHISKEY

This rye has been aged for eight years in charred new oak barrels, producing a combination of flavor notes that includes pepper, spice, vanilla, and some herbaceous elements. Bottled at a higher proof (122.2) than Redemption’s standard Rye, this whiskey is distilled from a mash bill of 95% rye and 5% barley.

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CHILLED MAGAZINE

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Julia Momose GreenRiver Chicago, Illinois

1• 00• r membe

Photo by Anna Knott It’s not every day that you find a bar above a hospital, but that is exactly where you have to go to get to GreenRiver in Chicago’s Streeterville neighborhood.

Bartender Julia Momose thinks the location is quite apt, considering that the earliest cocktails were considered health-giving tonics. Even today, when mixed drinks are more about recreation than remedy, Momose sees her job as being healthful, if only “to put a smile on someone’s face by bringing together ingredients in a glass for them to drink.”

Momose started as a dishwasher, and worked her way up to bartending. It might seem an odd career choice, given that her parents don’t drink. In fact, this was a major concern for Momose. “For a while,” she says, “I was nervous to tell them that their only daughter was pursuing a career behind the bar. The last thing in the world I wanted to do was disappoint them and make them worry. This drove me to focus on the fine art and skill behind the bar. It was my hope that one day maybe they could speak proudly of me to their friends and colleagues. There is a competitive streak in me, a combination of personal pride and the desire to make the people who matter most in my life proud.”

Ph oto

by

lier

CHILLED MAGAZINE

PREPARATION

Place all ingredients in a mixing glass and stir until well chilled. Strain into a double rocks glass with a single ice cube. Express a grapefruit peel over the top and discard.

T ah

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INGREDIENTS

2 oz. Suntory Hibiki Harmony Japanese Whisky ½ tsp. Benedictine ½ tsp. Japanese sour plum vinegar ¼ oz. Demerara syrup 2 dashes Angostura bitters Grapefruit peel

ny ho

When you look at the care and precision with which Momose creates her menus, it is clear that Mom and Dad taught her well. GreenRiver offers 32 different cocktails, divided for easy comprehension into eight categories based on the raw ingredients for distillation in each spirit. She also developed the menu for the company’s second bar called Annex, located on the 18th floor of the Northwestern

GRAY WOLF

nt A

Her parents should indeed feel proud of their daughter, who claims that her mom and dad have always been her inspiration. Her mother, Nancy, taught her how to take care of others and make them feel at ease. “I experienced what hospitality was before I even knew there was a fancy word for it. This is because my mother is such a wonderful hostess.” As for her father, Chris, he taught her to have a serious work ethic where attention to detail and excellence in all things matter. “He would work late into the night,” she recalls, “to finish a project, never retiring because it was late, but only when the job was done, and the job was done right. I aspire to welcome guests like my mother, and to work tirelessly like my father. These two people, whether they realize it or not, have influenced me more than words can say.”

Memorial Hospital building. Here, the menu is presented in a recipe box and changes seasonally.

For fall, the focus will be on roots, tubers, and rhizomes. The 12 cards in the box begin with “soft, light, bright” cocktails and progress to “more spirituous, bold, and rich drinks.”

Why craft premium spirits and then compromise the experience by masking the flavor with poor quality mixers?

Think of the fabulous spirits on the market today: subtle tastes crafted and blended over generations. Yet until now the only option has been to drown these spirits with poor quality mixers.

Fever-Tree was launched to change that.

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

For more information contact: Brands of Britain, LLC | (800) 646-6965 | info@brandsofbritain.com

ADVANCED THE LOCALSMIXOLOGY BARTENDER DRINK SUBMISSION IN HISTORY

Jack Parsons

Pearl’s Brooklyn, New York Photos by Guinevere Platt Jack Parsons ended up in New York by way of Ireland, where he started bartending while in college. Currently, he works in Williamsburg at Pearl’s, which focuses on the Trinidadian cuisine that owner Fallon Seymour grew up eating. The Caribbean vibe makes for a naturally fun, relaxed atmosphere, which influences Parsons’ cocktails.

Parsons finds inspiration in the restaurant menu and suggests that people look to their own cooking for similar inspiration. “Make your cocktails like you make your food,” he encourages. “Think about flavors that you like and incorporate them into your drinks. Be brave and you never know what the outcome will be!”

Currently, many of the ingredients he uses are those already present in Caribbean cuisine.

The bar’s Margaritas use jerk salt on the rim, and Parsons has been experimenting with Puncheon, an overproof rum from Trinidad.

Wilmer Reyes, the head bartender from Sweet Chick, has been a major influence to Parsons, not only because of the cocktails he creates, but also because of the professional manner in which he keeps his bar. But Parsons also finds his own “moments of inspiration—often inspired by interesting ingredients I come across, finding new combinations of flavors, and conversations with people about what they enjoy drinking.”

Parsons sees cocktail culture becoming more and more adventurous in the years ahead.

Not only are bartenders pushing the limits more these days, but customers continue to demand more from the bartenders. Herein lies the challenge for Parsons, who finds inventing drinks very rewarding.

As for any special skills he has behind the bar, he isn’t telling. “I can’t give away my secrets,” he says slyly, “but I know how to pull a mean pint of Guinness.” It seems you can take the bartender out of Ireland, but you can’t take the Irish out of the bartender.

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CHILLED MAGAZINE

JERK SALT-RIMMED MARGARITA INGREDIENTS

2 oz. tequila blanco ½ oz. lime juice 1 oz. triple sec 1 oz. mango juice ½ oz. simple syrup Lime wedge (for garnish) Jerk salt mix* (see below) PREPARATION

Dip rim of glass into lime juice, then dip rim into the jerk salt mix. Pour all ingredients into shaker, add ice, and shake.

Garnish with lime and a flamingo straw. *Jerk salt mix: Combine 2 tbsp. jerk seasoning and 3 tbsp. salt.

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

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

ENJOY RESPONSIBLY. ©2016 Palm Bay International, Boca Raton, FL

250-YEAR TRADITION

OF

EXCELLENCE

The right vermouth can make or break your cocktail.

Reach for the brand that has been raising the bar since before the cocktail was born – Cinzano Vermouth.

www.cinzano.com

PalmBay.com

THE LOCALS

COOPER PROFILE

CHRIS KANE Bushmills Distillery

-COOPERBy Mathew Powers | Photos courtesy of Bushmills

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CHILLED MAGAZINE

Chris Kane, cooper, at the Bushmills Distillery

Whiskey and barrels go hand in hand, but it’s I left what was probably deemed a good, ‘sensible’ mending barrels by hand that Bushmills considers job to follow my real passion to become a cooper. paramount. The man in charge of mending those The wood, barrels, tools, and craft, along with the barrels is referred to as a “cooper,” and Bushmills is opportunity to work with my dad, it’s a dream job. celebrating the arrival of their newest cooper, Chris Bushmills has been making whiskey for over 400 Kane, with a campaign entitled “Answer the Call.” The years, and my family has been part of that legacy campaign explores moments of calling; examples of for almost half of it. That’s what makes Bushmills so how success comes from risk-taking and making the special and such a special part of my family’s history.” choice to follow an unexpected path.

In fact, Chris even uses the same For Bushmills, mending casks used to “Handcraftsmanship tools that his father, grandfather, make their Irish Whiskey is a calling, and great-grandfather handled. “It and Chris is answering that call the is everything at is a wonderful connection for me same way his great-grandfather did. the Old Bushmills to be able to use the tools my dad, Indeed, he is the fourth generation of Distillery. Many grandfather, and great-grandfather his family to tend to casks at the Old distilleries use used. From a band saw, circular saw, Bushmills Distillery. machines to fix planer, beak iron, the tools have a Tradition is a significant feature of their barrels, but the sentimental value to me, particularly the Bushmills story. Alongside the quality of the mend is since my grandfather passed away. when you sign up to Kane family legacy is Bushmills’ very not as neat as fixing Nowadays, the Cooper’s Federation as an own local distilling history, which a barrel by hand.” apprentice, they supply you with a dates back to 1608. With Chris new set of tools, which are slightly Kane’s graduation from apprentice to cooper, those two traditions have merged. Chris different in shape to the old ones. My dad and I both said, “I am immensely proud to become the first prefer using the old tools, as they are better quality cooper in Ireland to graduate in over 30 years.” and have stood the test of time.”

And despite modern advances in barrel mending, Bushmills refuses to change its ways. Chris explained, Being a cooper is hard work, for sure, but it has a few “Handcraftsmanship is everything at the Old Bushmills benefits, too. “After a long day’s work, I like to sip Distillery. Many distilleries use machines to fix their on Bushmills Original with ginger ale and lime. You barrels, but the quality of the mend is not as neat as should try it!” fixing a barrel by hand.”

From recipes to mending barrels, Bushmills has Tradition and history often inspire feelings of pleased the world with its Irish Whiskey for hundreds enthusiasm, and Chris embodies that idea. He said, “It of years, which is why they refuse to change. Chris might not be an obvious career choice, but when the put it succinctly: “You could say, ‘if it ain’t broke, don’t apprenticeship opportunity came up four years ago, fix it.’”

CHILLEDMAGAZINE.COM

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THE LOCALS

BAR OWNER

James O’Hanlon

The Daisy Giving New Yorkers an Agave Gastropub Experience

By Lesley Jacobs Solmonson

A

t first, it might seem a stretch for an Irish boy to open an agave gastropub. But if you dig a little deeper, it all starts to make sense. James O’Hanlon, owner of The Daisy, has bars in his blood.

His grandfather opened an Irish pub in Astoria named O’Hanlon’s soon after he emigrated from Ireland; O’Hanlon’s dad still runs the place. And O’Hanlon has been working at his family’s tequila bar, Agave, for years, watching as the agave category has exploded into the mainstream.

Beyond the moody design and agave focus, O’Hanlon brought his bar knowledge gained from years in his parents’ restaurant business. In today’s competitive bar world, it’s not enough to serve great drinks; people go out to be entertained to some degree. “I feel the role of any good bartender is to put on a show,” he notes. “Behind that bar is a stage and the people in the seats are the audience. Being able to bring that audience into our world, and show them a good time while making a stellar cocktail, is what it’s all about.”

What is it about agave that captured O’Hanlon’s attention? “I love agave,” he states unequivocally. “I think the history behind the spirit and the authenticity that has been developing for centuries in Mexico is unparalleled. I truly believe that tequila and other agave spirits will eventually become the highestselling spirits in the United States.”

O’Hanlon’s instincts have paid off. Five years ago, he says, New Yorkers didn’t show the interest in agave that they do now. If they wanted tequila, they simply would order a shot from a major brand. “Recently, New Yorkers have been asking more and more questions about agave spirits as a whole,” he observes. “‘Can I try some mezcal?’, ‘What are some añejo tequilas that you would suggest?’, ‘Do you have any sotol?’” His mission: “My goal is to expose normal New Yorkers to the hundreds of other small brands that are excellent, but may not have the marketing budget that big guys have.”

In New York, O’Hanlon saw a niche he could fill. “The void that I saw was that the only places to get a good tequila selection in New York were more Mexican and Southwestern-driven restaurants,” he recalls. “There were no cocktail bars or gastropubs that specialized in agave spirits. It was my intention to create an agave gastropub that pulls away from the cliché, brightcolored, cantina-style, tequila bars. With the help of HoMe Designs, we were able to create an understated interior that is reminiscent of other cocktail bars in New York and pair that with tequila.”

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Bottom line, The Daisy is a sexy cocktail bar that just happens to focus on agave. No mariachis need apply.

BULLDOG® London Dry Gin, 40% alc./vol. (80 Proof ). Distilled from 100% Grain Neutral Spirit © 2016 Imported from England by Campari America, San Francisco, CA. Please drink responsibly.

THE LOCALS

DISTILLERY PROFILE

Honoring Tradition,

EMBRACING CHANGE

By Michael Tulipan | Photos courtesy of Buffalo Trace Distillery

N

estled alongside the Kentucky River in the state capital of Frankfort, Buffalo Trace has been producing awardwinning bourbon for more than 200 years.

The oldest continually operating distillery in the country and a national historic landmark, Buffalo Trace pays tribute to the past with a name referencing the trailhead, or “trace,” where buffalo once cut a swath to the riverbank.

Heritage and craftsmanship have long been keys to the brand’s staying power, while recent growth has been fueled in large part by its popularity with bartenders across the country. Master Distiller Harlen Wheatley says the company motto is “Honoring Tradition, Embracing Change.” With demand for whiskey at an all-time high, Buffalo Trace has scaled up production in a measured, sustainable fashion with the goal of never sacrificing quality to fulfill market demands.

The bourbon continues to be made the same way as it always has, with the distillery controlling every step of the process, even as its popularity has driven an increase in consumption and sometimes shortages around the country. Wheatley says, “We have made more constantly, year after year, for over a decade, but soaring demand of late has caused Buffalo Trace to become scarce. Bottles are sometimes hard to come by. We ship cases to every state, every month, but demand is outpacing our supply.”

Many companies may be tempted to cut corners to meet demands, but at Buffalo Trace, the focus is always on quality. “We will never compromise taste, even if that means aging barrels longer than others,” Wheatley says. “No distillery in the world has won more awards than Buffalo Trace. We are not the largest distillery around, but we certainly make damn good bourbon at a fair price, and that will never change. We want bartenders to be confident with our brands.”

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THE

MISCHIEVOUS SPIRIT

Hecho en México

100% de Agave

©2016 Palm Bay International, Boca Raton, FL

TequilaChamucos.com

ENJOY RESPONSIBLY

THE LOCALS

BREWMASTER

DAN IS A LITTLE OBSESSED WITH

BEER Dan Jansen • Blue Point Brewing

{

… AND THAT’S G! A GOOD| PhotoTs byHDeIN bbie Yoon

By Mathew Powers

DAN JANSEN, LONG ISLAND’S BLUE POINT BREWING DIRECTOR OF OPERATIONS AND BREWMASTER, HAS BEEN PROFESSIONALLY BREWING FOR MORE THAN A DECADE. HIS TRAINING INCLUDES NINE YEARS AT ANHEUSER-BUSCH, NOTABLY AT THE RESEARCH PILOT FACILITY WHERE HE PRACTICED EXPERIMENTAL, HANDS-ON, SMALL-BATCH BREWING. But, Jansen explained, “I couldn’t get enough of brewing at work, so I started brewing at home as well.

My home brewing gradually increased from a onebrew-a-month hobby to a sometimes three-brewsa-day obsession.” Like Jansen, Blue Point Brewing understands the duality of large-scale brewing and thinking like a homebrewer: Blue Point tapped its first keg in a parking lot.

Of course, there’s a big difference between brewing at home and working as a brewmaster. Jansen explained, “I’m responsible for the quality of all the beers we make. I’m proud of each and every beer that has the Blue Point name on it.” Anheuser-Busch’s acquisition of Blue Point in 2014 has not altered his philosophy. “I have to ensure that the recipes handed down to me by the founders are followed and respected... I take a lot of pride in that part of my job. If anything, being part of the AB system has given us access to new tools and technology that help us make the quality and consistency of our beers even better.” That’s impressive, given Blue Point’s lengthy list of domestic and international brewing awards.

No matter the size of the brewery, Jansen still exudes enthusiasm akin to most homebrewers. He notes, “I also get a lot of freedom to create new recipes and experiment. Lately, I have been working a lot with local ingredients like North Atlantic seaweed, sea salt harvested from the Great South Bay, local fruits,

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and local honey. It’s awesome to be able to scratch some ideas down on paper and three weeks later be enjoying a pint of that beer in our tasting room and asking some of our loyal patrons what they think of it.”

Access to Anheuser-Busch’s distribution system has allowed Jansen’s creations to reach a much wider audience. It helps, of course, that the beer market continues to grow. Jansen said, “I’m not surprised by the movement, but the growth statistics are awesome.

People are more and more interested in how and where their food and beer are made.” Indeed, we are living in an era of connoisseurship where chefs are celebrities, coffee making is an art form, and mixology is booming.

When asked if Jansen enjoyed beer cocktails, he quipped, “Do whiskey barrel-aged beers count as a cocktail? How about a shot of bourbon next to my beer?” Maybe beer cocktails aren’t his thing, but what would you expect from a brewmaster of a brewery whose motto is; “The only thing we care about is brewing good beer.” Although he admitted, “I’ve been known to mix a little orange juice with our new fruity and tart Blueberry Tonics,” he prefers to just stick to beer. “I like Mosaic, our session IPA. It’s dry, crisp, and refreshing, but it has a ton of funky citrus hop character to keep it interesting. For the fall, I prefer our Oyster Stout. It’s robust, sweet, and silky. It pairs well with hearty fall dishes as well as chocolaty desserts.”

Jansen is a little obsessed with beer, and that’s good news for all beer aficionados.

“

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THE LOCALS

WINE MAKER PROFILE

The

McBride Sisters

Nature Vs. Nurture:

“It was a lot of information to digest in one letter, but luckily enough, Andréa happened to be in the States at the same time, and we were able to meet the next day when I hopped on a plane to meet her at LaGuardia airport.” As Robin walked down the jetway, she saw what she thought was her own reflection but then realized that the reflection was not her own. “Then it hit me that I was looking at my sister Andréa.” They had spent most of their lives not knowing of each other’s existence. “You can imagine how grateful we were that we finally found each other,” shares Robin.

A Winemaking Journey Of Finding One Another

By Christopher Osburn Photos courtesy of Truvée Wines

Sisters Andréa and Robin McBride both grew up thinking that they were only children.

Their unique winemaking story begins with two sisters who grew up continents apart being raised among the vineyards of two new-world winemaking regions, California and New Zealand.

Amazingly enough, both sisters had independently developed an appreciation for the art of winemaking.

Combining their ten years of industry experience, the two embarked on a winemaking journey together, launching their own winemaking business. Truvée expresses the shared belief that finding what matters most (in their case, family) is what’s most important in life. “It’s our shared passion in a bottle, our story of bringing people together over a bottle of wine and forming bonds,” says Andréa.

“We both grew up in wine country separately, Robin in Monterey and I in New Zealand,” says Andréa. Unaware of each other’s existence for nearly half of their lives, the pair eventually found their way to each other upon their father’s final wish.

“Our father’s last wish was to unite us,” says Robin McBride. Their father got in touch with Andréa in New Zealand, but reaching Robin took some more time.

“A family member happened to catch an Oprah episode on finding displaced loved ones, and after doing some research, began sending out letters to find me.”

In 1999, a letter finally made it to Robin, letting her know that her father had passed, and that she had a little sister.

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“You can imagine how grateful we were that we finally found each other.”

The wines are from the Central Coast of California, where Robin was raised.

“The name of the wine is inspired by the French word meaning ‘to find,’” explains Andréa. “It’s a reflection of our story of finding one another.”

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ALL EXPRESSIONS MADE WITH NON-GMO CORN

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MIX IT UP

CELEBRITY SIPS

NOW IN ITS THIRD SEASON, FOX’S POWERFUL DRAMA SERIES EMPIRE FOLLOWS THE LYON FAMILY DYNASTY AND THEIR MEDIA COMPANY, EMPIRE ENTERTAINMENT. WHILE THE AWARD-WINNING CAST MEMBERS BATTLE IT OUT ON-SCREEN, HERE’S HOW THEY KICK BACK AND CHILL OFF THE SET.

TERRENCE HOWARD Lucious Lyon, played by Terrence Howard, is the king of hip-hop, while his family constantly threatens his reign. In a shocking episode, Lucious kills off guest stars Naomi Campbell and Marisa Tomei by forcing them to drink a poisonous cocktail. Offscreen, we hear he prefers to serve his guests Hennessy.

BRE-Z Played by rapper Bre-Z, Freda Gatz is described as the “baby-faced emcee,” a.k.a. “The Queen o’ 16s.” Bre-Z tells Chilled she typically orders a whiskey or cognac when she goes to the bar. “My favorite drink is Jack Daniel’s Honey on the rocks.”

o to by D minik Jen kin Pho s TARAJI P. HENSON Taraji P. Henson plays Cookie Lyon, whose notorious line from the show, “Tell me why I shouldn’t throw this drink in your bitch-ass face?” begs for the answer, “Because that would be a waste of some good Scotch.”

Henson recently shared with Access Hollywood that she enjoys drinking shots during the breaks at celebrity award shows.

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GRACE GEALEY The champagne flows both on and off screen for Grace Gealey, known as Anika Calhoun, (a.k.a. Boo Boo Kitty) who recently tied the knot with costar Trai Byers, who plays Andre Lyon (Jamal’s older brother) on the hit show.

JUSSIE SMOLLETT Jussie Smollett portrays Jamal Lyon, the middle son of Lucious and his ex-wife Cookie, and whose homosexuality is often a key dramatic plot point. He says about his castmates, “We all kick it together. We were out at this hole-in-the-wall spot and it was the best time ever.”

DROP A SHOT OF R U M C H ATA I N T O 8 OZ O F PUMPKIN BEER!

AN E ASY AND D E LI CI OUS I NCRE M E NTA L S A LE .

CAP T UR E T HE F LAV O RS — A ND P ROFI TS — OF FA LL. PLEASE ENJOY RESPONSIBLY.

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

THE LOCALS

SPIRITED COMPETITION

LUSTAU SOLERA

STANDOUT

By Thom Meintel | Photos by Jeff Greif and Miguel Angel Paez, Handa Films

I

t isn’t every day that a bartender learns to dance flamenco. As a small group of us stood facing the mirrors in a dance studio of the Academia de Flamenco y Baile Español in Madrid, for sure some were wondering what cocktail this could inspire. Others were merely hoping to muster up some aplomb for the 90-minute pounding and gyrating experience, thinking, “How can I use this moment to understand the meaning of my life?” And I’d bet at least a couple were wondering what it would be like to get a little friendlier with the two lovely flamenco dancers.

What were we doing in the sultry capital of flamenco and the stomping ground for night crawlers of all kinds and lovers of the Gin & Tonic? A select group of four bartenders had reached the finals in the Lustau Solera Standout competition and were invited by the brand, along with some industry VIPs, to their home base of Madrid. Here they would have a chance to get ready for the actual competition a few days later in Jerez, the land of sherry. Bodegas Lustau, in case you haven’t been let in on the secret, is known for its premium sherries, brandies, and vermouths. The Lustau Solera Standout challenged mixologists across the United States to create a cocktail specifically

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incorporating their brandies as a key ingredient. The four lucky finalists on Spanish soil hailed from both East and West Coasts: Boston, Seattle, San Francisco, and Los Angeles.

And so, struggling with jet lag and sweating all over the wooden floor in the intense summer heat of the Iberian capital, a rousing camaraderie was initiated.

This spark of togetherness was fostered over the ensuing days and nights, and late dinners with endless rounds of sherry, of course. But a real bond between all of us was formed on the afternoon of the “cocktail gymkhana” the following day. Gymkhana is classified as a field day or sporting event with exhibitions and challenges; ours tested the tasting and mixing abilities of four teams at a happy hour meetup at La Industrial, a warehouse space in the Malasaña neighborhood, the SoHo of Madrid. There we met Tupac Kirby, our engaging emcee of sorts, who, together with his assistant, Nacho, had engineered a series of four testing stations for the finalists and their teams: mixing two cocktails handcuffed to a teammate using only one hand each, tasting and identifying 8 out of 12 different Lustau sherry expressions, mixing a cocktail blindfolded with the help of your teammates, and mixing a cocktail with only leftover ingredients.

Top: Finalists (l. to r.) Anthony Parks, Chad Phillips, Sam Treadway, Christopher Day 2nd row, left: American oak barrels in the Bodega 2nd row, right: Bodegas Lustau courtyard

CHILLEDMAGAZINE.COM

39

A fitting end to the festivities in San Marcos Castle’s courtyard It wasn’t until we reached the last challenge and I saw how our team leader and finalist, Sam Treadway, effortlessly mixed up our “Wolfpack Julep” practically out of thin air that I realized how on their game these bartenders were.

The next two days were a sherry immersion in Jerez de la Frontera, Sanlúcar de Barrameda and El Puerto de Santa Maria, the three towns in the “Sherry Triangle” and three-and-a-half hours southwest by high-speed train. Private tastings stretched into the evenings; our first night saw the group exploring every nook and cranny of the mammoth Lustau Bodegas and its Soleras, complete with antique horse-drawn carriages on display; casks well over 100 years old; and a candlelit three-course dinner with a sherry pairing set up right in the middle of one of the Bodegas. While an Andalusian trio strummed and sang heartfelt tunes into the wee hours, it was clear that we were all falling under the magical spell of the ancient art of bottling sherry. The passion and perfection that goes into the fermentation and aging process of every bottle of Lustau was certainly confirmed by night’s end.

2nd row: Emcee and court jester Tupac Kirby 3rd row, left: Teresa Gutiérrez Ilarduya

and Caballero Group’s Juan de Dios Pareja-Obregón 3rd row, right: Ivette Blanco and CHILLED’s Thom Meintel 4th row: (l. to r.) Brook Harris, Ashley Kane, Teresa Gutiérrez Ilarduya and Lucia Ramos Perez

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The following evening, we were transported to the Castillo de San Marcos in El Puerto de Santa Maria for the big night. An ancient Moorish fortress constructed hundreds of years before medieval times and owned by Grupo Caballero, Lustau’s parent company, became the romantic setting for the competition. Deep within the arched and hallowed chambers of the former mosque where Christopher Columbus had lived for two months prior to sailing for the New World, we became entranced by Spain’s intricate, storied past. It was the perfect blank canvas to spin a web of mystery around a quartet of cocktails. Then the castle sprang to life as Tupac, dressed as a court jester, appeared from behind a velvet curtain to kick off the contest. Cajoling the finalists with his tales of knights on horseback, he mischievously wove a tale of chivalry into that other art: mixology.

Really, who can resist the Flamenco?

2nd row, left: Master Distiller Fernando Perez, Araceli Gascón Varo, Federico Sanchez-Pece Salmeron and Teresa Gutiérrez Ilarduya 2nd row, center: Juan

Mateo, International Visitors Coordinator

2nd row, right: Caballero Group CEO Luis Luengo Morales and his wife Esther Bernabé Bottom: CHILLED’s Jeff Greif, Teresa Gutiérrez Ilarduya and CEO Luis Luengo Morales

CHILLEDMAGAZINE.COM

41

Top: Anthony Parks mixes up “The Stowaway” 2nd row, left: Emcee Tupac Kirby, Claudia Barrio Buenaventura, Chad Phillips and Lucia Ramos Perez 2nd row, right: The Judging Form

Then they were off and running, the four talented men each vying for the crown. San Francisco’s Anthony Parks was up first, his “The Stowaway” beguiling the judges with its clever inclusion of fresh carrot juice and looking beautiful on the pour to boot. Seattle’s Chad Phillips followed, his “The Retired Explorer” proving that there is nothing more exciting than a perfectly balanced cocktail. I learned later that all of Chad’s ingredients had correlations with far-flung geographic points on the world map. Clever, huh? Following him was Boston’s Sam Treadway with his “Sage Advice,” a freeform riff on the classic Daiquiri (using both Lustau brandy and sherry) and the only entry with an inspirational back story. Sam had thoughtfully carried all the way to Spain the two antique sherry glasses that had been handed down to him by his father, and his father’s grandfather before that. A nice touch!

Closing the set was Christopher Day, from L.A., whose spirit-forward “Terra Firma” was the only cocktail not shaken, but stirred. I sensed that Chris may have concluded after watching his three predecessors that the shaking action that’s often part and parcel to a

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cocktail competition was a missed opportunity for him. No matter; his drink was as sublime as a perfect Manhattan, and we didn’t miss another bartender’s version of the Harlem Shake.

Truth be told, the judges’ deliberation was not so simple because, well, all of the drinks were standouts (having tasted them myself, that is the gospel truth). The scores, based on sight, smell, taste, and a Lustau brandy or sherry presence that “stood out” were as close as I’ve ever seen. But at the end of the day, savory won out over sweet, and Anthony Parks was crowned the King of Lustau Cocktailing. As Juan Pareja-Obregón, proud member of the Caballero family, placed the crown on Anthony’s head on the steps of the castle, the crowd cheered and jester Tupac’s smile was ear to ear.

In a few more days, all of the men would be back at their regular gigs. I’m betting at least one of them (Chris, could it be you?) would be rocking some flamenco action at his bar and a drink to go with it. That’s what a competition like this can do to a bartender!

WINNER

Caballero Group’s Juan de Dios Pareja-Obregón, CHILLED’s Jeff Greif and CEO Luis Luengo Morales

Anthony Parks surrounded by (l. to r.)

Lucia Ramos Perez, Teresa Gutiérrez Ilarduya, Tupac Kirby and Araceli Gascón Varo.

THE STOWAWAY

TERRA FIRMA

INGREDIENTS

INGREDIENTS

Recipe by Anthony Parks

2 oz. Brandy de Jerez Solera Reserva ¾ oz. fresh carrot juice ½ oz. fresh lemon juice ½ oz. Lustau Amontillado Sherry ½ oz. egg whites ½ oz. coriander syrup ¼ tsp. Cynar

Recipe by Christopher Day 1 ¼ oz. Lustau Solera Reserva ½ oz. Clement Select Barrel Rhum ½ oz. Tempis Fugit Creme de Noyaux ½ oz. Lustau Moscatel Emilín ¼ oz. Cynar 2 dashes Angostura Bitters PREPARATION

PREPARATION

THE !

ER WINN

Build all ingredients into a shaker tin, dry shake vigorously to emulsify the egg whites. Add ice and shake a second time for 15-20 seconds. Fine strain into a cocktail coupe, express lemon oils on top of the cocktails, garnish with a manicured lemon spiral, suspended on the rim of the glass.

RETIRED EXPLORER

Recipe by Chad Phillips INGREDIENTS

1 ½ oz. Lustau Brandy de Jerez

Solera Gran Reserva ¼ oz. Kalani Coconut Liqueur 1 oz. pineapple juice 1 oz. Espresso Syrup* 1 dash Fee Brothers Aztec Chocolate bitters PREPARATION

*Espresso Syrup: Equal parts espresso and white sugar in a saute pan, reduce on medium low heat for 30 minutes. Combine all ingredients in a mixing tin and shake. Double strain into an Irish coffee glass. Garnish with 3 drops chocolate bitters, 1 mint leaf.

Build all ingredients in a chilled mixing glass and stir with cracked ice to reach proper chill and dilution. Strain into a chilled coupe or Nick and Nora. Express lime oil over the top and garnish with the twist.

SAGE ADVICE

Recipe by Sam Treadway INGREDIENTS

2 oz. Lustau Solera Reserva Brandy ½ oz. Lustau Fino Sherry ½ oz. fresh lemon juice ½ oz. Orgeat Dash of Berg & Hauck’s Celery Bitters Tiny pinch of Maldon Sea Salt (few flakes) 3 sage leaves PREPARATION

Shake all ingredients with ice, double strain into a chilled cocktail glass. Garnish with a single sage leaf.

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MIX IT UP

IN THE KNOW

RUMCHATA FOUNDATION

The first-ever RumChata Foundation Post-Graduate Fellowship for Fashion Design was presented recently as part of the School of the Art Institute of Chicago’s annual fashion exhibition. The $20,000 fellowship was presented to Benjamin Larose and will allow him to continue his fashion design work professionally beyond his Master of Design graduate studies. The RumChata Foundation introduced the award to celebrate the passion and drive it takes to create and bring to life an idea that started from one’s imagination and vision.

FIREMAN’S BREW

Do-Good

Spirits AMERICAN FREEDOM DISTILLERY

These spirits not only taste good, they do good things.

Originally created by firefighters for firefighters, Fireman’s Brew is committed to giving back to the firefighter community and donates a portion of its proceeds to the National Fallen Firefighters Foundation.

The craft beer company recently introduced its new IPA, joining the award-winning portfolio of Blonde, Brunette, and Redhead micro-brews.

Tampa Bay’s first Veteranowned distillery has created a series of transition-training support programs for veterans in distilling operations, and also donates a portion of its proceeds to several local and national veterans charities.

JACK DANIEL’S INDIAN CHIEF VINTAGE MOTORCYCLE

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A highly collectible Jack Daniel’s Indian Chief Vintage Motorcycle was auctioned and sold for $150k, with all proceeds going to Jack Daniel’s and the Armed Services YMCA Operation Ride Home program, which helps service members and their families travel from base to home during the holidays. Since its inception six years ago, Operation Ride Home has helped a total of 4,606 people (2,083 junior enlisted single service members and those with families).

BEING A TALES 365® MEMBER HAS NEVER TASTED THIS GOOD In addition to gaining access to exclusive Tales 365 benefits, right now new members will receive the bespoke Bartender’s Gin Challenge pack from Gin Foundry. This one-of-a-kind sampler pack features two gins handcrafted by Tristan Stephenson and Ryan Chetiyawardana to create the perfect shaken and stirred martinis.

As a Tales 365 member you’ll enjoy a number of benefits including: • Exclusive early ticket access • Special pricing on all events and select merchandise • Access to online seminar videos, podcasts and interviews • Live streams with industry professionals • Member directory and discussion boards

Join now at the Industry Rate of just $99.

www.Tales365.com *Gin Packs Available While Supplies Last

ADVANCED MIXOLOGY

The

DRINK IN HISTORY

Manhattan

By Lanee Lee | Cocktail photo courtesy of Woodford Reserve

The drink that proved if you make it in New York, you can make it anywhere.

WHAT’S THE DRINK ORDER PERFECT FOR REVIEWING A BAR? YOU GUESSED IT: THE LEGENDARY MANHATTAN. FOR SUCH A SIMPLE DRINK WITH ONLY THREE INGREDIENTS, WHISKEY, SWEET VERMOUTH, AND BITTERS, IT ACTUALLY TAKES SERIOUS SKILL TO ACE ONE.

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The Manhattan INGREDIENTS

2 oz. Woodford Reserve ¾ oz. sweet vermouth 3 dashes Angostura Bitters PREPARATION

Fill mixing glass with ingredients, add ice, and stir gently for 10-15 seconds.

Strain into a cocktail glass.

Garnish with a cherry.

What we do know for sure is this stunning stalwart was invented sometime in the late 1800s. In fact, one of the earliest records of a Manhattan version was in the 1891 book, The Flowing Bowl - What and When to Drink: Full Instructions How to Prepare, Mix and Serve Beverages, by William Schmidt, called for gum, bitters, absinthe, whiskey, and vermouth.

And this precedes other vermouth cocktails, such as the Rob Roy, the Martini, and the Martinez. Therefore, the Manhattan is the godfather, or grand poobah (as well it should be) of drinks with vermouth.

The juiciest version of the drink’s origin took place at the Manhattan Club in New York. And yes, the club still lays claim to it today. Allegedly, in 1874, Dr. Iain Marshall created it for a party Lady Randolph Churchill (Winston Churchill’s mom) was throwing to celebrate Samuel J. Tilden’s victory in New York’s gubernatorial election. However, this theory has major eyebrowraising flaws. According to David Wondrich in his book Imbibe!, the party was thrown at the same time she was in England giving birth to the future political legend.

If you stir it too much, it’s watery. If you don’t stir it enough, it’s too warm. If there’s too much vermouth, it’s sticky sweet. And because it is so simple, quality ingredients are key. Ever tasted a Manhattan that’s been made with inferior whiskey or vermouth? Then you know of what we speak.

“Indeed, the mark of a bartender who is truly worth his or her salt lies solidly in his or her interpretation of the Manhattan,” cocktail historian Gaz Regan wrote in an article for the SFGATE. So, who was the genius that mixed up the first one?

As with many cocktails, the origins are a watery abyss of theories. And this one even includes the world’s most famous prime minister in the womb!

Another account, which is the one most cocktail historians agree on, was by bartender William F. Mulhall. Mulhall was behind the stick for decades at New York’s historic Hoffman House (it opened in 1679 and you can still get a stiff drink there today!).

In a story penned by the longtime bartender in the 1932 Valentine’s Manual of Old New York book, he wrote: “The Manhattan cocktail was invented by a man named Black, who kept a place ten doors below Houston Street on Broadway in the 1860s, probably the most famous drink in the world in its time.”

Whoever it was that invented the world’s most expertly made cocktail, we can all raise a glass in their honor. And although its historical roots are quintessentially anchored in New York, the Manhattan appears on nearly every craft cocktail bar menu in the world—in some form or another.

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ADVANCED MIXOLOGY

FOOD KNOW-HOW

TIPS AND TRICKS FOR EVERYONE WHO LOVES TO MIX

Cinnamon

A

s the weather cools and the leaves start to drop, we know fall is in the air. With the season come heavier (and often stronger) cocktails made with brown spirits like whiskey and brandy, often combined with spices that are more familiar in the kitchen than the cocktail glass.

Chilled 100 member Cassandra Ericson, who is a bartender and restaurant consultant focusing on education, is a major fan of incorporating cinnamon into the bar programs she designs. Says Ericson, “Warming herbs are used more when the weather

gets cold. They invoke deep-rooted emotional ties to baked goods, holidays, and cozy winter nights.

Cloves, cinnamon, ginger, and cardamom are some of my absolute favorites when integrating seasonal flavors in my cocktail development.�

One of her special touches is to add a cinnamonsugar rim to a ginger-pear Martini. And cinnamon atop a potent Irish coffee never fails. A word of warning, however: cinnamon can be overpowering, or even drying, if not balanced properly with the other cocktail ingredients. A little goes a very long way.

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Gildea

Photo by Cassandra Ericson

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ADVANCED MIXOLOGY

THAT’S THE SPIRIT

By Francine Cohen | Photos courtesy of BACARDÍ

A RUM for all

SEASONS

IN MANY PARTS OF THE COUNTRY, FALL IS ASSOCIATED WITH COLORFUL LEAVES AND COOLER TEMPERATURES. IT IS ALSO A SEASON KNOWN FOR HARVEST AND SPICE FLAVORS AND AROMAS THAT INSPIRE ADVENTUROUS MIXOLOGISTS TO CREATE COCKTAILS WITH SCENTS OF ALLSPICE, CINNAMON AND NUTMEG AND TASTES OF APPLE AND CRANBERRY.

BACARDÍ 8 AÑOS OLD FASHIONED INGREDIENTS

2 parts BACARDÍ 8 Años Rum 2 dashes Angostura bitters 1 splash water 1-2 tsp. sugar 1 orange peel PREPARATION

In an Old Fashioned glass, combine the sugar, water and Angostura Bitters with bar spoon. Next, add half of the BACARDÍ 8 Años with 2-3 large ice cubes, stirring repeatedly. Pour in the second half of the rum and 2-3 more ice cubes, continuing to stir. Cut a piece of orange peel (5 cm long); express the orange peel over the drink, releasing the citrus oils; drop the peel into the drink to finish.

As a result, cocktail menus everywhere are transitioning from refreshing long drinks to darker, bolder concoctions.

Along these lines, rum cocktails also make the transition from bright summery punches, to darker, richer cocktails perfect for fall celebrations. Expert bartenders know that rum, particularly in the fall and winter, is perfect for drinks with unique seasonal elements.

Because of their versatility and rich flavor profiles, many expressions of rum work beautifully for cooler weather mixing. Dark rum in particular offers complex aromas that partner well with autumn’s fragrances of caramel, vanilla, pumpkin, and fine oak smokiness. And rums that

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are barrel-aged (a method that teases out even more essences in the spirit) are particularly brilliant for this purpose.

Juan Coronado, BACARDÍ global mixologist, gets excited when fall comes around, as he knows there are plenty of ways to fill a glass with rich, seasonal flavors that are an easy transition from summer rum drinks. He shares, “In the fall and winter, our palate is desiring bolder flavors that are simultaneously intense. What you are looking for is more of a sipping cocktail. A great one to start with is an Old Cuban, an elegant seasonal update of the summery Daiquiri. Using BACARDÍ 8 in the recipe (a rum

GINGERBERRY BACARDÍ RUM PUNCH

that has more body and is a bit bolder) you’ll get a refreshing cocktail that benefits from the barrel-aging process. This rum has been aged for a full eight years in American white oak, with notes of rich sugarcane molasses.”

The classic Old Fashioned (made with rum, of course) is another good example of how this spirit transitions well. If you use BACARDÍ 8 for your rum Old Fashioned, count on tasting those sophisticated notes that barrel-aging brings and the drink requires: layers upon layers of spices such as nutmeg and cinnamon, and star anise on the nose. Coronado comments, “With this aged rum different flavors evolve, such as dried and stone fruits, that end up blending into a cornucopia of flavors perfect for the recipes we make in the fall. All these notes are traditional for fall and winter, and molasses is also something that’s used frequently in our cooking and baking. So when drink-making with this aged rum, we get to connect with all of them, and it just feels right for the season.”

The season is about more than familiar flavors, though. It’s also about friends and family coming together for memorable celebrations. These sorts of events call for seasonal libations that suit the time and place, and make life easier for hosts so they can also enjoy the get-together. It’s about great times, and that’s when a highly seasonal rum punch comes in.

INGREDIENTS

1 part BACARDÍ Superior Rum 2 parts cranberry juice cocktail 2 parts ginger ale ¼ parts fresh lime juice ¼ parts fresh lemon juice 10 dashes orange bitters Fresh lime (garnish) Fresh cranberries (garnish) PREPARATION

Combine all ingredients in a punch bowl with a large ice block.

Garnish with lime and cranberries. Serve on the rocks.

BACARDÍ OLD CUBAN INGREDIENTS

1 ½ parts BACARDÍ 8 Años Rum ⅔ part sugar syrup ½ part fresh lime juice 6 mint leaves 2 dashes Angostura bitters 2 parts Martini & Rossi Prosecco PREPARATION

In a cocktail shaker, combine mint leaves, lime juice, and syrup; gently muddle the mixture. Next, pour in BACARDÍ 8 Años Rum, Angostura Bitters and ice. Place lid on the shaker and shake well.

Strain the mix into a coupe glass and top with prosecco. Garnish with mint leaves and serve.

BACARDÍ FRIENDSGIVING RUM PUNCH INGREDIENTS

When considering a holiday punch, look for something that can serve a large crowd, is easy to prepare, and uses seasonally appropriate ingredients. Base it around ‘power-couple’ flavor combinations (like apples and cinnamon, or honey and ginger) or tie together seasonal scents (such as cranberries and mint or citrus).

The heart of any quintessential autumn punch (after the rum, of course!) is apple cider. Everyone looks to apples this time of year, either as a garnish or as a base ingredient. Cider’s sweet and tart nature brings a refreshing blend to whatever you’re sipping, and does double duty as the drink’s sweetener. The apple cider and lemonade paired with both BACARDÍ Superior and BACARDÍ Gold in the Friendsgiving Punch are perfect for the season. The Gingerberry BACARDÍ Rum Punch is another ideal option for holiday gatherings. Coronado explains, “Ginger is strong and exotic and is an amazingly powerful note for exciting spiced cocktails.” This is a drink that helps make memories.

1 part BACARDÍ Gold Rum 1 part BACARDÍ Superior Rum 3 parts apple cider 2 parts lemonade (sweetened) 1 teaspoon of pumpkin pie spice 4 sticks of cinnamon (garnish) 1 apple, cut into slices (garnish) PREPARATION

In a large punch bowl, combine all ingredients with an ice block.

Garnish with cinnamon sticks and apple slices. Serve on the rocks.

Made from a rare selection of limited barrel-aged reserve rums, BACARDÍ GRAN RESERVA LIMITADA is a sophisticated rum for the most special of occasions. This rum provides a toasted oak flavor with caramelized vanilla and a warm body with a long finish, making the rum ideal for sipping neat.

BACARDÍ GRAN RESERVA LIMITADA NEAT INGREDIENTS

1 part BACARDÍ Gran Reserva Limitada PREPARATION

In an Old-Fashioned glass, pour 1 part BACARDÍ Gran Reserva Limitada. Serve.

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ADVANCED MIXOLOGY

THE IDEA BAR

An all-draft cocktail bar?

Yup. There’s a joint for that.

Photos by Adam Robb The mad scientists at the cocktail laboratory Yours Sincerely, are serving up cocktail shots straight from the tap for those of us who enjoy throwing one back. As a matter of fact they have a total of twenty concoctions on tap, plus three housemade sodas, six craft beers and two wines and a whiskey.

Creating a way for bar guests to sip on a craft cocktail without the wait, co-owner/bartender Darren Grenia focused on consistency, freshness, and the development of batching cocktails so that the guests at his bar can expect the perfect drink every time. The bar was also inspired with hopes of offering a more solid-tasting draft cocktail. “We’ve tasted a lot of cocktails on tap, and to be honest we’ve never had one cocktail where our response has been this is amazing,” says co-owner Julian Mohamed. “We make draft cocktails that are as good as cocktails made to order, if not better.”

Some shots found on the menu include The Catalyst made with Mezcal, Meletti and cinnamon and the Chaos Theory made with chicory-infused bourbon, Jamaican jerk-infused Owney’s Rum, and molasses.

“

The overall concept at Yours Sincerely puts the kibosh on the much-loathed wait for a craft cocktail. In perfect ‘liquid lab’ fashion, all cocktails are served out of beakers.

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CHILLED MAGAZINE

1796

THIS IS DROP DEAD GORGEOUS BRANDY. A BLEND OF DISTILLER SELECTED RESERVE CASKS. PURE POT-DISTILLED AMERICAN BRANDY. MATURED IN KENTUCKY BOURBON & NEW AMERICAN OAK BARRELS. NON-CHILL FILTERED. NO ADDED SUGAR, CARAMEL COLOR OR BOISÉ (OAK FLAVOR OR INFUSION).

62% ALC. BY VOL. | 124 PROOF

COPPERANDKINGS.COM

ADVANCED MIXOLOGY

CREATIVE SPIRITS

THE ART OF VODKA

By Michael Tulipan | Photos courtesy of Van Gogh Vodka Vincent Van Gogh serves as an iconic figure in the art world, a gifted yet troubled artist who created some of the most celebrated and recognizable paintings in history. First produced in 2000, today Van Gogh Vodka celebrates the heritage of its namesake with an expertly crafted small-batch line of vodkas.

Since its introduction, Van Gogh Vodka has become an awardwinning brand with a strong market presence. The company produces the original vodka, as well as 15 flavored versions, under the guidance of third-generation Master Distiller Tim Vos. As the spirits industry evolves, the challenge for established brands is to keep up with category competitors and the needs of bartenders. Surveying the marketplace, the company found that their bottle design was in need of a refresher. Norman Bonchick, chairman and CEO of 375 Park Avenue Spirits says, “When we took a hard look at ourselves on the shelf a couple of years back, we found that the once-innovative design of Van Gogh had become dated and cluttered, no longer representing the artistry and quality inside the bottle.�

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For a brand with an artistic legacy integral to its identity, this presented an opportunity for a reimagining. Spring Design Partners in New York was brought on to update the look with a canvas that would properly pay homage to the artist.

Bonchick says of the direction given to Spring Design, “We strove to create a collection of labels that are equal parts artistic and appealing, each one had to be a work of art to match the craftsmanship of the liquid inside, translating the spirit of Van Gogh’s bold vision in an engaging manner.”

French artist Joy Olney was commissioned to create sixteen paintings, one for each of the vodkas, in the spirit of Van Gogh’s work. These works then served as the foundation for the respective labels, all of which are vibrant and striking.

For Ron Wong, executive creative director at Spring Design, the vision of Van Gogh’s works were vital to the process. “The Van Gogh Vodka brand represents the spirit of Expressionism. It was founded on principles of originality and individual pioneering spirit. In the redesign, we endeavored to present the brand through this filter of artistic expression.”

As part of the visual update, the brand’s logo was completely revitalized with a more modern font that prints transparent on the bottles, allowing the underlying artwork to peek through. To highlight the vodka itself, a decision was also made to change the bottle glass from frosted to clear.

With the redesigned labels, the brand has been rejuvenated and is poised to widen its visibility with a more unified visual feel. Bonchick says, “I believe the redesign will capture the millennial market and contemporize the brand for today’s consumer who is focused on authenticity and experience.” The art of vodka finally has the canvas it has been waiting for.

CHILLEDMAGAZINE.COM

55

ADVANCED MIXOLOGY

BARTENDER’S CHOICE

by Michael Tulipan

#DRINK WHAT

YOU WANT

Drink what you want. In today’s market, with a nearly endless supply of spirits, from rum to vodka to whiskey and more, it seems like a simple concept. The customer sidles up to the bar, glances at the drink list, and orders. Guys? Beer or whiskey. Women? Something fruity, or perhaps a glass of white wine. But is that dichotomy reality or market perception?

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This past summer, Stoli Vodka created the #DrinkWhatYouWant campaign to tear down the assumptions that men must drink “manly drinks” while women prefer fruity cocktails. Research the brand compiled from surveys of over 1,400 consumers gave impetus to the new campaign. Stoli found that 74% of millennial men actually say they like flavored cocktails, but 63% of this group would not order them in public because of the fear of what their peers would think.

As the pioneer of the flavored vodka category, Stoli decided to tackle consumer perceptions head-on with their new campaign.

The company enlisted Jeffrey Morgenthaler, a spirits writer and bar manager at Clyde Common in Portland, Oregon to help spread the word. “To be honest, I don’t usually partner with brands, but Stoli came to me since I’ve been preaching about cocktail authenticity and confidence for more than 20 years.”

A true bar industry veteran, Morgenthaler has worked them all: neighborhood spots, clubs, fine dining, and hotels. He’s seen crazes come and go and witnessed the evolution of the cocktail scene firsthand. These days, Morgenthaler fears guys show up at a bar with the idea of what’s considered an appropriate manly drink already in their heads, even if they might prefer a more refreshing flavored cocktail. To him, this is ridiculous behavior. “Cocktail choice isn’t about looking cool or succumbing to peer pressure,” he says. “It’s about being comfortable in your own skin and having the confidence to drink what you want, whether it’s a Stoli Blueberi Lemonade or a Stoli Razberi Cosmo.”

knowledge to everyone at the bar. The videos are tongue-in-cheek, Curb Your Enthusiasm-style rants that effectively make their point. “Your drink choice has absolutely nothing to do with your gender or masculinity. If you’re out having fun at a bar, you’re doing exactly that,” he says. #DrinkWhatYouWant also engages men with a video series featuring extreme athletes shaking cocktails in challenging outdoor environments. From a champion bull rider with a shaker on the back of a 1,600 pound

“Cocktail choice isn’t about looking cool or succumbing to peer pressure.”

As part of the #DrinkWhatYouWant campaign, Morgenthaler shot a series of videos for Stoli tackling everything from explaining that no one judges what you order to the scourge of the “whiskey alpha” male customers that boast of their whiskey

creature to a whitewater rafter thrusting a shaker over the rapids, viewers are treated to an adrenaline rush that finishes with a delicious Stoli cocktail. Who says a flavored drink can’t be manly?

Stoli Vodka recently conducted a nationwide survey of more than 1,000 bartenders to study their use of flavored vodka behind the bar. In the survey, Stoli was chosen as the number one flavored vodka brand, and the bartenders also shared their drink order experiences from both men and women. Here is what two survey participants (and Chilled 100 members) Peter Nguyen from Washington, D.C. and Zach McGrath from Boston, had to say about drinking what you want and the cocktails they mix up that prove it.

Peter Nguyen

RUBY ORANJ CRUSH

Chilled 100 member, INGREDIENTS Washington, D.C. 2 oz. Stoli Oranj ½ oz. ruby red grapefruit, juiced “I myself drink what I 1 oz. simple syrup want, so there should ½ oz. lime juice be no fear in enjoying Club soda a well-crafted, greattasting, refreshing fruity cocktail. Pinkies out, my friends, pinkies out!”

PREPARATION

Build all ingredients except club soda in a pint or Hurricane glass. Add crushed ice, and then fill with club soda.

Zach McGrath

Chilled 100 member, Boston “All too often, men at my bar will shy away from a specific cocktail... gentlemen, don’t miss out on deliciousness!

To help ease you into it, I give you the Burt Reynolds at the Beach: tropical flavors, Martini glass, manly name.”

BURT REYNOLDS AT THE BEACH INGREDIENTS

1 ½ oz. Stoli Pineapple ¾ oz. fresh papaya juice ½ oz. Velvet Falernum ½ oz. fresh lime juice 2 dashes of Tiki Bitters Edible orchid (for garnish) PREPARATION

Shake hard over ice, double strain into a Martini glass, and garnish with an edible orchid.

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ADVANCED MIXOLOGY

BRAND SPOTLIGHT

A

130-YEAR

LONG R E P U TAT I O N FOR

CRAFTSMANSHIP

Cardenal Mendoza Brandy

By Michael Tulipan

Family and tradition lie at the root of the Cardenal Mendoza brand. First produced in 1887, Cardenal Mendoza has become one of the most respected brandies from the Jerez D.O.C. and is one of the few bodegas in the region to remain in the hands of a local family.

Juan Sánchez de la Torre first founded the firm Sánchez Romate Hermanos in 1781. A little over a hundred years later, the fourth-generation owners decided to create a solera-aged brandy for family and close friends. When word spread of its quality, the bodega decided to bring the brandy to market under the label Cardenal Mendoza in honor of one of the most influential figures in Spanish history. Cardinal Don Pedro González de Mendoza, a counsellor to King Ferdinand II of Aragon and Queen Isabella I of Castille, played an important role in the unification of Spain and strongly supported Columbus’ first voyage to the Americas. As word spread of the brandy’s reputation for craftsmanship, the bodega was subsequently named as an official purveyor to the British House of Lords, and in 1917, as an official purveyor to the Vatican.

Cardenal Mendoza brandies are made from the airén grape and then matured between 15 and 50 years in the solera system in barrels previously used to make Sanchez Romate’s Pedro Ximenez and Oloroso sherries. The result is a collection of three rich, sophisticated brandies. Clásico is aged for an average

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of 15 years in Oloroso and Pedro Ximenez barrels, while Carta Real consists of brandy aged on average more than 25 years in seasoned Oloroso barrels. The flagship Non Plus Ultra was first produced in 1971 to celebrate the 200th anniversary of the bodega.

Thirty-eight barrels for the first bottling had been set aside for decades of additional aging. Today, Non Plus Ultra is made from 25-year-old Carta Real that has been further aged in American oak barrels seasoned with Oloroso sherry.

True to the Mediterranean lifestyle, Cardenal Mendoza celebrates the “Arte De Vivir,” the art of living. To highlight this unique spirit, they have kicked off the Copa Mendoza photo competition with a one-of-a-kind prize. The winner will receive a handmade golden snifter goblet valued at €16,000 (approximately $18,000 USD), along with a trip to Jerez to visit the bodega in early 2017. Three runnersup will each win a bottle of limited-edition Non Plus Ultra brandy valued at €500 (approximately $500 USD).

To enter, submit a photograph by November 30 capturing your Cardenal Mendoza moment to cardenalmendoza.com or through social media with the hashtag #copamendoza.

The final week of the contest, starting on November 24, is dubbed the “Golden Week” with tastings, educational seminars and events commemorating the 130th anniversary of the founding of Cardenal Mendoza’s first solera.

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SHAKING AND STIRRING

ANCHO REYES GREEN CHILE LIQUEUR

This limited edition Ancho Reyes liqueur still features the same poblano chile used in the original version.

However, where Original uses lateharvested sundried peppers, turning them into ancho chiles, Verde harvests the peppers early while they are still green, and then mashes the chiles and uses a combination of mesh and paper filtration. The result is a fresher, more herbal character than the rich and sweet quality of Original.

EL REY DE REYES

Courtesy of Scott Baird, the Bon Vivants INGREDIENTS

1 part Ancho Reyes Verde 1 part Ancho Reyes Original 1 part fresh lime juice 1 â „3 part rich simple syrup (2:1 sugar:water) Small pinch salt 1 dash Angostura bitters PREPARATION

Add all ingredients to a cocktail shaker, add ice, shake hard, and strain into a cocktail coupe.Â

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LAUNCHES

EZRA BROOKS BOURBON CREAM LIQUEUR

Using their straight bourbon whiskey as a base, Ezra Brooks is launching their Bourbon Cream, a seasonal liqueur available this fall and winter. Along with the mellow spice and chocolate notes in the bourbon base, Bourbon Cream offers buttery caramel and toffee elements with a hint of cinnamon and nutmeg.

KENTUCKY SNOWCAP INGREDIENTS

1 oz. Ezra Brooks Bourbon 90 Proof 2 oz. Ezra Bourbon Cream 4 oz. hot chocolate PREPARATION

Combine all ingredients in a heatproof mug. Top with whipping cream and a caramel drizzle, if desired.

KIKORI RICE WHISKEY

Most Japanese whiskey seeks to emulate the Scottish style; Anne Soh Woods wanted to do something different. Her Kikori Whiskey is one of the first ricebased Japanese whiskeys available to the U.S. market. Distilled from 100 percent Kumamoto rice mash (instead of barley, wheat, or corn), Kikori is distilled in a single batch and then aged in a combination of American oak, French Limousin oak, and Spanish sherry barrels. This is a light, gentle whiskey for sipping and cocktails.

THREE STRANDS OF ROPE INGREDIENTS

2 oz. Kikori Rice Whiskey 1 oz. Dolin Blanc Vermouth 4 dashes of orange bitters 1 lemon twist PREPARATION

Add all ingredients to a glass; add ice, stir and strain in a cocktail coupe, and garnish with a lemon twist.

HEAVEN HILL DISTILLERY PARKER’S HERITAGE COLLECTION LIMITED EDITION

This 10th edition of the annual superpremium release is a 24-year old, bottledin-bond bourbon. Heaven Hill lays claim to the world’s second-largest inventory of aging American whiskey. As such, each year, the company offers a special bottling of one of these treasures. The bottled-inbond designation is distinctive because the whiskey is bottled by season. This bottling is even more special as it is expected to be the oldest bottled-in-bond whiskey in the world, composed of batches from fall of 1990 and spring of 1991. For each bottle sold, a donation to ALS research is made in honor of Master Distiller Emeritus Parker Beam, who was diagnosed with the illness several years ago.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. Heaven Hill Parker’s Heritage Water Ice PREPARATION

Combine and serve in a rocks glass.

ST. AUGUSTINE FLORIDA DOUBLE CASK BOURBON

As the first bourbon to be put in a barrel in Florida since Prohibition, St. Augustine celebrates the combination of sea and sun found in the Sunshine State. Heat and humidity lead to faster aging in Florida, as well as a more intense flavor. The mash bill for St. Augustine bourbon was developed

by Jake Norris, founding distiller of Stranahan’s Colorado Whiskey, Dave Pickerell, former master distiller of Maker’s Mark, designed the production facility and oversaw the final blending.

NEAT OR ON THE ROCKS INGREDIENTS

2 oz. St. Augustine Florida Double Cask Bourbon Water Ice PREPARATION

Combine and serve in a rocks glass.

LA CARAVEDO TORONTEL

BY PISCO PORTÓN

This “pisco puro” is a style that can only be made with one of the approved grape varietals. In the case of La Caravedo Torontel, the grape is the estate-grown torontel, an aromatic varietal that provides a strong floral bouquet and velvety texture. Eight pounds of the grapes go into each bottle. The spirit itself is unaged with no additional flavoring or additives, not even water.

A minimum six month rest in concrete containers allows the flavors (crisp and clean, with notes of rose, gardenia, and violet) to evolve before bottling.

FLOR DE ICA INGREDIENTS

1 ½ oz. La Caravedo Torontel ¾ oz. elderflower liqueur 1 oz. fresh orange juice ¾ oz. fresh lime juice Orange twist PRPARATION

Pour all ingredients over ice, shake, and strain into a chilled martini glass.

Garnish with an orange twist.

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61

TH E

C BUT

N TOW HER

C

LL WA LE T S A

S.

SUPERB, EXCLUSIVELY COPPER POT-DISTILLED AMERICAN APPLE BRANDY. NON-CHILL FILTERED, WITH NO ADDED APPLE F�VORS OR ESSENCES, NO ADDED BOISÉ OR CARAMEL COLOR. MATURED IN KENTUCKY BOURBON BARRELS AND SPANISH SHERRY CASKS. SLEEK & SILKY. AN AMERICAN APPLE BRANDY.

100 PROOF | 50% ABV

For us fall is a season of renewal and transformation, but instead of focusing solely on change we’re honing in on time and motion. Things in motion often stay in motion. So said Isaac Newton. Some things moving through time get better. Inevitably there is some change, sure, but with it comes maturity and enrichment.

There’s something to be said about growing old gracefully and getting better for it.

In our case most spirits are better with age, for sure. So, in light of this journey through time, Chilled checks out the latest in cask-aged spirits, along with the liquids that continue to stand the test of time. We’re highlighting brands that have evolved, changed, matured, and now are only better as well as keeping-up-with-the-times brands that have great backstories and an ability to stay modern, using anything from innovative cocktail libraries to updated packaging or just plain, old-fashioned story telling.

All this is especially true of our cover story, starring ruggedly handsome Matthew McConaughey. His spirited story reminds us that in this business, things definitely get better with age, and when it comes to liquor, there is always a story worth telling.

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63

Better Age

By Mathew Powers

with

Matthew McConaughey for Wild Turkey Bourbon

A P E R F E C T PA R T N E R S H I P

Photo courtesy of Getty Images for Wild Turkey

Not wanting to be just another ruggedly handsome face behind a spirits brand, Academy Awardwinning actor Matthew McConaughey wrote, directed, starred in, and even chose the music for the first-ever Wild Turkey Bourbon television commercial.

The commercial not only marks McConaughey’s directorial debut, it is also a part of the new global campaign titled “It’ll Find You,” which aims to reintroduce the world to Wild Turkey.

64

McConaughey talks turkey, about being yourself, and not apologizing for doing things your own way.

CHILLED MAGAZINE

“When the folks at Wild Turkey approached me and asked me to be the face of Wild Turkey, or the man in the ads (so to speak), I was interested, but I felt like I wanted something a bit more.

“Wild Turkey is a classic American brand, one that’s got a deep story and a rich history, and the more I thought about the brand, and the more I spent time with Jim and Eddie Russell, the more I found out about the journey of bourbon in general through America.

I thought about Wild Turkey’s specific journey, and I got all these ideas.

When THE DEEP LIMESTONE SHELF OF THE KENTUCKY RIVER EXISTS AS A NATURAL FILTER THAT RESULTS IN CRYSTALCLEAR WATER, WHICH WILD TURKEY TRANSFORMS INTO AWARD-WINNING AMERICAN BOURBON. JUST AS THE SOME OF THE RIVER’S FLOWING WATER FINDS ITS WAY INTO WILD TURKEY’S FERMENTERS, ACADEMY AWARD WINNER MATTHEW MCCONAUGHEY, THE CREATIVE DIRECTOR OF WILD TURKEY’S NEW MARKETING CAMPAIGN, WANTS YOU TO KNOW THAT IF WILD TURKEY IS RIGHT FOR YOU, IT’LL FIND YOU, TOO.

Photo courtesy of Wild Turkey

I couldn’t be just behind the scenes in this story, not just the face in the ad. So when I met with the master distillers, I knew that classic story, that story that hadn’t been told yet, and I thought I found a story that deserved to be told, and a story that damn well earned its right to be told. I mean these guys have been doing this for nearly 100 years between the two of them theirs is an original story.

It’s a true story, it’s about family, it’s about authenticity.

Matthew McConaughey won the Oscar for Best Actor in 2014, he noted that his hero was himself, only ten years in the future. He looks to improve every day. Bourbon, too, improves with age. It’s good now, but it will be so much better ten years from now, and then another ten.

Hence, it seems that no one is better suited to tell the story of Wild Turkey Bourbon than Matthew McConaughey. In fact, when Wild Turkey approached McConaughey to be its spokesperson, he loved the idea but aspired to do more: rather than be the face of a campaign, he wanted to direct it.

Wild Turkey is unconcerned with trying to fit in or be popular.

Instead, the legendary father -and-son master distilling team of Jimmy and Eddie Russell, who possess 97 years of combined experience, only care about one thing: making great bourbon.

McConaughey notes, “The Russells have been doing it their way for 62 years, and they’re not going to change that. That’s something I respect.”

The Russells’ way involves 72 hours of distillation, and then placing the whiskey into new oak barrels at a much lower ABV than most bourbons. This results in a much richer flavor because less is cooked out during the production process. Aging the bourbon in the highest-quality,

“What I find really relevant to now in 2016 is that their story is about change, because they stayed the same. Throughout Prohibition, through white spirit times with the two-Martini lunch, and when people didn’t want to drink bourbon through the ‘70s and ‘80s and slow into the ‘90s… those were tough times for bourbon, but theirs was genuine. Jim going door to door to every liquor store he could find to every bar to put a face behind his brand and

new American oak barrels with the heaviest char available (the number 4 “alligator” char) imparts a smooth flavor and deep amber color to the whiskey.

In fact, Wild Turkey is one of only a few bourbons to use this expensive, deep char.

Just as the Russells are master distillers, McConaughey is a master storyteller. Soon, bourbon lovers will see that story unfold in the form of a commercial that kicks off Wild Turkey’s new global marketing campaign.

The television spot involves following a woman journeying through time while carrying Wild Turkey Bourbon. She starts at a speakeasy, meanders through a jazz club, walks through a campfire, and finally finds McConaughey sitting at a piano.

She hands him the drink and then he utters, “Real bourbon, no apologies. If it’s for you, you’ll know. Wild Turkey. It’ll find you.”

If there is one thing McConaughey admires, it’s authenticity. He notes that bourbon “is over 200 years old. It’s an American invention. We created it.” Wild Turkey doesn’t rely on external inspiration, and is unabashedly traditional. McConaughey wants people to know that authenticity is just fine. All bourbon requires is good Kentucky water, and a vision of what that can become in ten years, and beyond. And, if it’s good enough, it’ll find you.

asking, ‘Can you keep my bottle behind your bar?’ and they did.

I don’t think Jimmy’s heart rate went up once during any of those tough times, He said, ‘This is how we do it. We do it right and keep it that way.’ And look at what’s happened now: the market, the bourbon drinker, is coming back around looking for an authentic bourbon, and who’s standing here with an exceptional product saying, ‘Well, that’s what we are. That’s Wild Turkey.’”

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BACK TO THE BEGINNING WITH

‘AN DRAM BUIDHEACH’

by Michael Tulipan

HISTORY AND DRAMBUIE ARE INEXTRICABLY LINKED, FROM THE BATTLE FOR ENGLISH SUCCESSION TO THE SPEAKEASIES OF PROHIBITION AMERICA. BUT THE QUESTION FOR WILLIAM GRANT & SONS WAS HOW TO MAKE A STORIED BRAND WITH ORIGINS IN THE 18TH CENTURY RELEVANT FOR MODERN DRINKERS. THROUGH MUCH RESEARCH, THE COMPANY QUICKLY FOUND THAT THE BEST WAY FORWARD WAS ACTUALLY TO STEP BACK IN TIME AND HONOR TRADITION. THE RESULT IS NEW PACKAGING THAT REMINDS BARTENDERS EXACTLY WHAT DRAMBUIE STANDS FOR.

DRAMBUIE COLLINS INGREDIENTS

1 part fresh lemon juice 2 parts Drambuie 4 parts soda water Mint PREPARATION

Add Drambuie, lemon juice, and mint in a highball glass filled with ice. Stir lightly, top with soda water, stir lightly again, and garnish with mint sprig.

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D

rambuie is crafted from a secret recipe of Speyside and Highland malt whiskies, heather honey, herbs, and spices. The recipe dates back to the time of Charles Edward Stewart, known as Bonnie Prince Charlie, who led an unsuccessful insurgency against the English King George II in 1745 and then fled across the Scottish Highlands and the Isle of Skye. John MacKinnon of Clan MacKinnon helped him escape, and in return received the recipe for Charlie’s personal liqueur as a thank you. Over the years, the recipe was handed down with local Scots, who called it “an dram buidheach,” shortened to Drambuie.

The phrase translates as “the drink that satisfies.”

Making its way across the Atlantic, Drambuie’s versatility was fully on display during Prohibition, balancing out the less-refined spirits available in American speakeasies. Once alcohol was legalized, Drambuie continued to be featured in cocktails, most famously the Rusty Nail™. Though bartenders appreciated its adaptability and kept it on the back bar over the years, no one was talking much about the brand when it was acquired by William Grant & Sons in 2014.

William Grant began researching Drambuie’s perception in the market. Brand Manager Kate Massey found bartenders had only positive things to say about the spirit. However, they also overwhelmingly commented on the packaging, especially one key element overlooked in a previous redesign. Prior to 2009, the browntinted bottle had an easily recognized red cap.

Bartenders could scan a bar in semi-darkness, spot the red cap, and know exactly what they were reaching for. However, the bottle had been changed to clear glass with a more generic black cap. Massey says, “Many of them asked, ‘Where’s the red cap?’ Up until that point, we hadn’t realized the impact the traditional packaging had on bartenders.”

The decision was made to redesign the bottle and honor the tradition that helped build the brand in the first place. “We wanted to celebrate Drambuie’s legacy and recognizable colors, but still keep it modern and useful for where the industry is today,” Massey says. “Bartenders are such an integral part of moving the brand forward and showcasing its true capabilities in a cocktail and if they can’t recognize it, then it’s definitely a challenge.” Needless to say, the red cap is back, along with a new logo treatment and modernized version of the classic dark glass bottle.

Packaging aside, Massey says it’s still that versatile spirit inside the bottle that counts. “What I love about this brand so much is when you walk into a bar to talk to a bartender and ask, ‘What would you do with Drambuie?’ That is what gets the wheels turning. It’s kind of like the sky is the limit.”

U.S. Brand Ambassador for Drambuie, Vance Henderson Photo Courtesy FYM Productions

Vance Henderson is the U.S. Brand Ambassador for Drambuie. He has years of experience creating innovative beverage programs for bars and brands.

Check out what Vance is mixing up using Drambuie and what he has to say about this iconic brand.

“Drambuie has a character all its own. It’s a warrior.

It is embracing a character that is hip and cool, an ability to fit into many different settings.

“Our latest cocktail, the Drambuie Collins, is extremely simple. I call it the ‘1,2,4’: 1 part lemon juice, 2 parts Drambuie, 4 parts club soda, 8 mint leaves: four very easy, familiar, and accessible ingredients that are easy to remember and simple to build. Put all the ingredients in a Collins glass over ice, stir, and it’s fantastic, it is certainly one of my favorites and my go-to cocktail now when talking about Drambuie. In the Collins, the essence of the Drambuie is still present. It’s still forward, so it comes through and it’s very approachable to the palate.

“With the Rusty Nail, it’s an icon, strong, spirit forward, sweet, and with the Drambuie Collins, it’s easy, refreshing, light. It’s like when you have a dram of Scotch and you add an ice cube, it opens up the Scotch. In the Drambuie Collins, the Drambuie itself is opened up, so you can really pick out those iconic notes easily.”

Great cocktails start with responsible measuring. For more Drambuie cocktail recipes, please visit Drambuie.com.

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BRIDGING THE GAP BETWEEN BRANDY AND BOURBON

By Lesley Jacobs Solmonson

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When you arrive at Copper & Kings, many elements stand out. In the main courtyard, you’ll see a Monarch butterfly sanctuary up front and a gift shop in a vibrantly painted orange cargo container. In the aging room, you will be greeted with music booming from speakers to sonically age the spirits. But perhaps most distinctive is the company’s location itself in Louisville, Kentucky, the heart of Bourbon Country.

Once you realize, however, that Copper & Kings isn’t your typical brandy, all these quirky choices make perfect sense.

Where most brandies strive to be like their French cousins, Copper & Kings is one of a handful of independent American brandies (including Clear Creek in Oregon and Osocalis in California) that chart their own courses in an industry made up mainly of big brands. Copper & Kings has no aspirations to be French in style or substance. In fact, owner Joe Heron wants his brandy to be 100% American. Moreover, he sees it as a bridge to appreciating whiskey. “That’s why we are in Kentucky,” he explains, “the heartland of American distilling. We’re influenced

by American whiskey and American music.”

The musical angle has garnered Heron a ton of press, not only for the company’s general affinity for American music, but also for its iconoclastic sonic aging technique.

Rather than an affectation, sonic aging is a crucial part of the brandy maturation process. In the aging cellar, five sub-woofers pulse music, generally with lots of base notes, through the room. The pulsation makes the alcohol molecules vibrate and collide with the barrel wall, increasing the alcohol’s contact with the wood and heightening flavors.

The company’s Butchertown Reserve Casks Brandy is aged four barrels at a time in 25% new American oak and 75% bourbon barrels, and then non-chill filtered and bottled at a gutsy 124 proof. More importantly, Copper & Kings brandies do not use boisé, an accepted technique whereby a mixture of sugar, oak chips, and lower-proof brandy is left to macerate in the barrel, adding sweetness, texture, and color.

By putting the brandy directly into those bourbon barrels with no additions and never topping up with water to balance evaporation (the “angel’s share”), Copper & Kings produces a completely unadulterated product that actually has more in common with bourbon than typical brandy. Considering that American brandy has its nascent roots in the mid1600s and bourbon was flourishing by the late 1700s, it’s easy to see Copper & Kings as a sort of boozy love child of these two spirits. Much like America’s earliest settlers, this brandy doesn’t want to be classified by accepted definitions. Copper & Kings is definitively American, pulsating to its own sonic beat, from Bob Dylan to Oasis, and creating new traditions as it blithely ignores old ones.

Heightened flavor is crucial to creating the brandy that Joe Heron wants. “Our influences are American whiskey, not Cognac.

We are about intensity; that’s the process. Brandy distillation is about retaining the nuance, the fruit, the concentration.” And the key to all of this is the company’s maturation process, which helps build a sort of bridge between brandy, which is less appreciated in America, with whiskey, which is, of course, immensely popular.

To emphasize the whiskey-like characteristics that brandy can possess, Copper & Kings brandy goes into Kentucky bourbon barrels straight off the still to extract what Heron refers to as “bourbon tonality” during maturation. “Brandy is quite promiscuous,” says Heron. “It takes on flavor very quickly. We try to inject some of those whiskey tones to our brand, and then we use a percentage of new American oak [whose] molecular structure leads to tonality of caramel and honey, those warm notes that people describe American brandy as. Now you are starting to talk about the bridge across.”

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PERUVIAN MAGIC

W H Y

I S

P I S C O

SO SPECIAL?

By Lesley Jacobs Solmonson | Photos courtesy of Pisco Portón

In 1641, the King of Spain decided to tax all the wine produced in Peru. The Peruvians didn’t take kindly to this. Instead of paying the tax, the locals promptly gathered that year’s grape harvest and distilled it in what we now know as pisco. While pisco has been around for 400 years, it is still a bit of a mystery to the masses. However, the cocktail community has taken to it, embracing brands like Pisco Portón, for their distinctive flavor profile and general mixability in cocktails.

It’s not every spirit that has a denomination of origin, but pisco has just that. This means that in order to be called Peruvian pisco, it must be made in a specific region, centered around the Ica Valley, and distilled from eight designated grapes varietals. In terms of distillation, pisco must be produced in small batches in copper pot stills and left unaged or unadulterated (meaning that nothing, not even water, can be added to the final product.)

At Hacienda La Caravedo, the oldest distillery in the Americas, established in 1684 and where Pisco Portón is produced, the team led by Master Distiller Johnny Schuler embraces traditional methods while promoting environmental responsibility. Traditional production methods such as a wooden usillo to press the grapes, gravity-fed distillation, and the use of traditional falcas are all employed. Sustainability practices include a rooftop garden that helps offset carbon dioxide (CO2) emissions, which occur naturally during fermentation, and also a water

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treatment system that recycles distillation waste water and uses it to irrigate the vineyards.

Pisco is offered in three styles: puro, acholado, and mosto verde. As Schuler explains, “A puro is made from one of the approved grape varietals and imparts the flavor and aroma of the specific grape used. An acholado is a blend of two or more of the approved grape varietals, providing a complexity and flavor profile that create a unique sensory experience for the palate. Mosto verde is a style of making either a puro or an acholado pisco. This process uses 18 pounds of grapes and the must (freshly pressed juice of the grapes) is partially fermented. This leads to more flavor and aroma in every bottle.”

As pisco is made from grapes, it is often mistakenly classified as brandy. “There are very important distinctions between the two,” insists Schuler. “While both are made from grapes, Peruvian pisco is a completely unaltered spirit, meaning that absolutely nothing can be added to it. It is not aged in barrels– in fact, it is not aged at all but allowed to rest in vessels like concrete or glass that do not impart any additional flavors as wood barrels do in aging brandy. No colors, sugars, or flavorings of any kind can be added to pisco.” Unlike brandy-which can be produced anywhere-pisco is an encapsulation of place. Unadulterated, unaged, and made from indigenous grape varietals, pisco is, as Schuler sums up, “the purest expression of its Andean terroir.”

PORTON 1684

A Conversation with Johnny Schuler, Master Distiller

INGREDIENTS

Talk to us about the emerging popularity with pisco in the bartender community.

Pisco is growing in popularity with the bartender community due to its reputation as a truly versatile and mixable spirit. All of our expressions offer different structure and flavors, and provide unique properties to any cocktail. Our Pisco Portón Mosto Verde, for instance, is a blend of quebranta, torontel, italia, and albilla grapes, which adds flavor notes of cinnamon, orange blossom, and citrus. As a mosto verde, it delivers a harmonious balance with other cocktail ingredients. Our La Caravedo Torontel recently won Double Gold, Best in Show Unaged White Spirit at the San Francisco World Spirits Competition.

As a spirit that brings such special characteristics to a cocktail, it’s no wonder that the bartender community is embracing pisco!

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 PREPARATION

In a shaker add 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.

Why is pisco so versatile to mix with?

As a completely unaltered spirit, the flavors and aromas that pisco brings out in a cocktail are magic. When you are using a blend such as Pisco Portón Mosto Verde, you will have a heightened sensory experience when the four grape varieties mix together and bring complexity, structure, and sophistication to the cocktail. All the expressions of pisco can add something unique and unexpected to a cocktail.

EL CORONEL From Josh Trabulsi, former bar manager at Burritt Room, San Francisco INGREDIENTS

2 oz. Pisco Portón Mosto Verde

or Pisco Portón Acholado ½ oz. Punt e Mes ½ oz. Amontillado sherry 1 dash Bittermen’s xocolatl mole bitters 1 dash orange bitters PREPARATION

Add all ingredients to a mixing tin filled with ice.

Stir well. Strain into a stemmed glass. Garnish with lime peel and cherry.

What are some great ways to pair pisco with food?

Peruvian cuisine and pisco go hand in hand, so pairing a pisco sour with ceviche or a pisco punch with lomo saltado are beautiful classic combinations. Pisco Portón Mosto Verde, when paired with ceviche, stands up to the acidity of the lemons and heat of the peppers. The combination is incredible! Another wonderful pairing is Pisco Portón with dark chocolate. The chocolate can bring out the floral and spicy undertones of Pisco Portón and highlights the complexity of the spirit. Try it! You won’t believe that such a beautiful flavor combination is possible!

What are some of your favorite ways to enjoy pisco?

I always enjoy sipping Pisco Portón Mosto Verde neat along with a good cigar-incredible! I also enjoy Pisco Portón Mosto Verde or Pisco Portón Acholado in a Capitán (a riff on a Manhattan), or in a Peruvian Negroni. There are so many ways to enjoy all of our expressions, and I am always impressed with the innovative and creative cocktails that bartenders across the U.S. have developed and share with me in my travels around the country. It’s amazing!

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PAVING THE WAY

HENNE SS Y X .O A ND FRIENDS T R A NSC END T IME TO DEFINE LU X UR Y

By Michael Tulipan | Photos courtesy of Hennessy

F

ew companies have the storied heritage that allows Hennessy to set the industry standard for excellence. With a 250-year legacy as one of the longest continually family owned companies in the world, Hennessy is synonymous with the Cognac category and, in many ways, has defined it. The sophisticated, complex Hennessy X.O is just one example of this pioneering mentality, a seminal spirit introduced by Maurice Hennessy in 1870 that created the classification of “Extra Old” (X.O) Cognac.

Hennessy is defined by its unyielding dedication to craftsmanship and it is the collaboration and shared

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passions of two families (Hennessy and Fillioux) at the heart of Hennessy’s unique, time-honored legacy. This partnership, spanning eight generations of the Hennessy family and seven generations of the Fillioux family (who provide Hennessy with its master blenders) was the driving force behind the creation of Hennessy X.O. It was Maurice Hennessy, together with then-third-generation cellar master Emile Filioux, who crafted the X.O Cognac for the enjoyment of Maurice’s inner circle of friends and family. Truly groundbreaking, no other producer even attempted to make an X.O Cognac until nearly forty years later.

More than one hundred eaux-de-vie (“water of life”) from four of Cognac’s growing regions are blended together to create the robust, richly complex X.O. Aromas of candied fruit and subtle spice on the nose tease a round, generous spirit that offers a full mouthfeel with a long spicy finish.

Enjoy this masterpiece neat, on the rocks or with just a splash of water. Hennessy X.O is not just a category-defining spirit, but also a design icon, as its signature decanter-shaped bottle, with vine bunches carved into the glass, was designed by Gérald de Geoffre in 1947.

To highlight this uniquely original spirit, Hennessy launched the X.O Originals program with like-minded luxury brand pioneers. The campaign celebrates the dedication to craft and innovation through conversations with Hennessy alongside brands like Rolls-Royce, the original luxury motorcar brand, and The Stronghold, Los Angeles’ original luxury denim expert, all of whom successfully transcend time while continuing to define what luxury means to today’s consumers.

In early October, Maurice Hennessy, who is an eighth-generation family member and greatgreat-grandson to the creator of Hennessy X.O, welcomed guests to two intimate dinners in New York and Los Angeles.

Alongside brands including RollsRoyce and Jordan Bushell, Head of Mixology and Brand Education, Hennessy provided a rare glimpse at the creativity and ingenuity of each brand and how they’ve remained relevant and modern in today’s ever-changing luxury climate. “When I tell people that X.O was invented by my great-great-grandfather for his friends, people understand that it’s a real story, that we know the dining room table where he sat. We are so certain that what we tell people is true that we embody it.”

For the upcoming holiday season, Hennessy will be releasing a limited-edition X.O gift, which holds a 750ml bottle of Hennessy X.O Cognac and two glasses. The bottle is frosted in silver, while the box is draped in a silver and gold geometric pattern, a gift as generous as the spirit itself.

Hennessy is defined by its unyielding dedication to craftsmanship CHILLEDMAGAZINE.COM

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RECIPES AN APPLE A DAY...

MIX UP THESE YUMMY COCKTAILS USING FALL’S FAVORITE FRUIT.

CARAMEL APPLE SANGRIA Photo by Van Gogh Vodka (Serves 25–30) INGREDIENTS 1 (750ml) bottle Van Gogh Dutch Caramel Vodka 2 bottles sparkling wine or champagne 1 quart fresh apple cider 2 apples, sliced Ground cinnamon Cinnamon sticks PREPARATION Combine vodka, apple cider and cinnamon in a punch bowl; let sit for 30 minutes. Add an ice block and apple slices. Pour into glasses and top with chilled sparkling wine or champagne.

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APPLE CINNAMON SANGRIA Photo by Marion Bernstein

INGREDIENTS 1 bottle Astoria Primo Rosso Red Blend IGT 1 ⁄2 cup Soberano Brandy 1 cup apple cider 1 Golden Delicious apple, diced (reserve a few slices for garnish) 1 Honeycrisp apple, diced (reserve a few slices for garnish) 1 ⁄2 orange, sliced 1 ⁄2 orange, juiced 2 cinnamon sticks (plus one for garnish) Ice PREPARATION Fill a large pitcher with the cinnamon sticks, diced apples, and sliced oranges. Add wine, brandy, apple cider, and orange juice. Stir well.

Pour into a stemless wine glass filled with ice. Garnish with cinnamon stick and colorful apple slices.

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APPLE GINGER SNAP Photo courtesy of Crabbie’s Ginger Beer (Serves 2) INGREDIENTS 3 oz. Bacardi Oakheart Spiced Rum 1 bottle of Crabbie’s Alcoholic Ginger Beer 1 ⁄2 apple, cubed and muddled 6 oz. fresh apple juice Brown sugar (for glass rim) Cinnamon stick (for garnish)

PREPARATION Dip the rim of each glass in water, then in brown sugar to lightly coat. Slice apple into small cubes and place evenly in the bottom of the two glasses, then muddle. Pour 1 1⁄2 ounces of the rum, 3 ounces of fresh apple juice and a few ice cubes into each glass and stir. Top off each drink with half of one bottle of Crabbie’s Alcoholic Ginger Beer. Finish by placing a cinnamon stick in each drink.

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WINDS OF FALL Photo and created by celebrity caterer Andrea Correale, Elegant Affairs

INGREDIENTS 2 oz. Woodford Reserve Bourbon 1 ⁄2 oz. lemon juice 1 ⁄2 oz. maple syrup 1 oz. fresh organic apple juice 1 oz. passion fruit juice 1 ⁄2 oz. Campari 1 tsp. honey

PREPARATION Combine all ingredients in a shaker with ice.

Put into a glass and garnish with apple slices.

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HOTSPOT

SPOTLIGHT

PART NIGHTCLUB AND PART COCKTAIL BAR

A Cocktail Club CRAFT SOCIAL CLUB - MIAMI BEACH

By Mathew Powers | Photos by Douglas Voisin

It’s an all-too-familiar occurrence.

You stand at the nightclub bar waiting... hoping... begging for a bartender to notice you. You can’t yell over the music or wedge your way through the throng of thirsty patrons. When you’re finally noticed, your perseverance is rewarded with a watered-down, expensive, run-of-the-mill cocktail.

However, LP Steele and RT Murphy, co-owners of South Beach’s Craft Social Club, have a new vision for enjoying the nightlife. Murphy states, “Pretty simple; we combined the elements of nightlife and cocktails that we enjoyed, and sought to remove the elements that we didn’t.”

Steele and Murphy enjoy a combined resume that includes experience at the Ritz-Carlton, Bacardí, and various roles attached to the New York and Miami club scenes. More than that, they are two people that love both great drinks and the nightlife. Craft Social Club seeks to merge those two concepts. They

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call it a cocktail club: part nightclub, part cocktail bar. Steele explained that on many nights, “I would observe people paying extraordinary premiums for bottle service, only to get served a more basic drink than what you could get at the bar. I thought, ‘Why is the most expensive seat in the house only getting the option of Vodka Soda, Cranberry, or OJ?’... which is why we created a unique craft bottle service program to elevate that experience to a new level.”

The moment you walk in the door, you’ll notice the sleek industrial architecture and a bevy of plants, moss, herbs, and botanicals. They want you to feel welcome and at home, not in some dark dungeon. Steele continues, “Once there, guests can enjoy exclusive craft bottle service – featuring fresh housemade mixers and elaborate garnish trays with your bottle purchases – a creative, batch-driven cocktail program (which drives speed and consistency), welcoming decor, and amazing DJs that complement the experience, not dominate it.”

Craft Social Club founders LP Steele and RT Murphy

America’s thirst for better spirits and an appreciation of connoisseurship has exploded in the 21st century. People want something better, fresher, and crafted.

Murphy explained, “The vision has always been to create a menu that introduces nightlife consumers to the world of craft cocktails.” And with cocktail names that draw on the culture of their youth, they don’t mind having a little fun, too; for example, Heroes in a Half Shell, the Axle Foley, and I Got $5 on It. “We want our guests to get a good laugh or have a trip down memory lane.”

Steele adds, “All of our cocktails are made from fresh ingredients and/or advanced scientific adaptations of fresh ingredients.

For example, we use a molecular lime acid in our Moscow Mule, which is served on tap.

That’s just one example of the scientific stuff our creative and talented beverage team geek out on; they are mad scientists, it’s awesome.” The fresh ingredients are sourced from local farms and distributors.

If you love great cocktails and South Beach’s nightlife atmosphere, but want to avoid the hassles associated with many nightclubs, Craft Social Club is your spot. To put it simply, they explained, “It’s just about making sure everyone is having the time of their life.”

I’ll drink to that.

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LAST CALL

CHILLIN’ WITH

Artem Chigvintsev Photos by Vince Trupsin

PROFESSIONAL DANCER ARTEM CHIGVINTSEV OF THE ABC HIT SHOW DANCING WITH THE STARS RETURNS FOR SEASON 23, PARTNERING WITH MAUREEN MCCORMICK (A.K.A. MARCIA BRADY FROM THE CLASSIC 1970s SITCOM THE BRADY BUNCH). ARTEM HAS ALSO PAIRED WITH LEA THOMPSON, PATTI LABELLE, AND MISCHA BARTON IN PAST SEASONS.

Dining out

Good question! I love Pace on Laurel Canyon. Maya on Sunset Boulevard is amazing.

I also love the breakfast at Cheebo in Hollywood. I love steak and greens, like kale and broccoli.

Cooking

Cooking is a passion. If not a dancer, I would be a chef. It calms me down.

I enjoy going to the farmers’ market and getting fresh produce. I love to create something good from scratch.

I am single right now… I don’t have anyone to cook for at the moment and I really love cooking for other people.

What’s behind your home bar?

Macallan. I am Russian, so obviously vodka is a staple. I prefer Russian Standard. A good bottle of wine. I prefer red wine – Pinot Noir is my personal favorite.

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Drink

My go-to drink is Macallan on the rocks. I love an Old Fashioned.

That’s my specialty cocktail of choice!

Bartending

I always wanted to be a bartender. I think it’s cool, and it definitely comes in handy with the ladies. But no, I’ve never been a bartender!

Hey, you never know… if DWTS doesn’t work out!

Downtime

I love to ride my motorcycles.

Riding down PCH with the wind in my face and flies in my mouth, nothing makes me happier.

TINCUP® Whiskey is made in honor of Colorado’s f irst whiskey drinkers. It’s a high rye American whiskey cut with pure Rocky Mountain water and has a bold, spicy flavor. I recommend drinking it neat or with a bit of ice. I hope you like it.

—J e s s G r a b e r Founder