Summer 2016 Highball
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Transcript of Summer 2016 Highball
S P I R I T S M A G A Z I N E • S U M M E R 2 0 1 6
Hi ghball
COGNAC: A Wine
Among Spirits
Floridian StyleF R O T H B A R :
Demyst i fy ing the Egg
St. August ine Dist i l lery ’s
Highball is a quarterly
publication of ABC Fine
Wine & Spirits. Copyright
2016 ABC Liquors, Inc.
All rights reserved.
Not all products are
available in all stores. If the
product you’re looking for
isn’t available, ask us to
order it for you!
Meghan Guarino
Editor
Allie Smallwood
Contributing Editor
Highball 2
3
4
6
7
8
This year we’re raising a toast 80 years of celebrations!
Join us with our 80th anniversary cocktail created by St. Augustine Distillery!
1 ½ oz St. Augustine Distillery Florida Cane Vodka
¾ oz Key West lime juice
Sparkling grapefruit juice
¼ oz Cherry cocktail syrup
Grapefruit wedge
Ice
Combine vodka and lime juice in a glass filled with ice. Top with sparkling grapefruit
juice and stir to combine. Add cherry cocktail syrup and let settle in the bottom.
Garnish with fresh grapefruit.
ST. AUGUSTINE
DISTILLERY
This Floridian city gives rise
to one of the most down-to-
earth, community-driven
distillery’s the country has
ever seen.
HARDY COGNAC
As the bourbon boom
plateaus, the mixology
world ripens for another
complex cocktail spirit.
Could Cognac be it?
MADE IN FLORIDA
Floridian ingredients.
Floridian flavors. Floridian
spirits. Nothing compares.
FROTH BAR:
DEMYSTIFYING
THE EGG
All eggs puns aside, these
cocktails are excellent.
PUCKETT.
DRINK WHISKEY.
Get the tasting notes for
this South Carolinian
small batch rye whiskey.
A L L I E S M A L L W O O D
Florida’s craft scene is thriving, taking a nod from
cosmopolitan cities like Chicago, Seattle and Man-
hattan. It’s not just craft beer and it’s not just small,
boutique wineries, but craft spirits. St. Augustine,
Florida, of all places, is the city most popping with
craft distilling. Perhaps because Philip McDaniel,
co-founder of St. Augustine Distillery, lives there
and is on a mission to bring the same communal
attitude and focus on local agriculture from the
big-city beverage scenes here to opportune Florida.
Just as the Northwest bar scene focuses on local
agriculture, Philip decided when starting St. Augus-
tine Distillery that it would all begin with hyperlocal
ingredients so that he could keep an eye on the quali-
ty. “As you get older, you realize that you’re not going
to live forever, and whatever you have you can’t take
it with you. But if you can, invest in your community
and you can leave your community better than when
you found it for that next generation. I want to do
something that could leave a legacy project for
St. Augustine and I think now it’s evolving into
something I think the entire state is going to be
proud of,” Philip said.
The distillery, located in an old ice plant (which lends
a very industrial chic vibe to the entire company) has
brought new hope to the city as well. “The area was
very blighted” before Philip and his CFO Michael
Diaz marched in to make a difference, he explained.
“It’s given this city that has been very good to me, and
helped raise my family, a chance to become a magnet
for mixologists and the mixology movement,” Philip
said. St. Augustine Distillery is drawing world-class
bartenders because of its cutting edge trendy cocktail
bar – even inspiring spin-off bars with fresh, local
ingredients. “We think we’ve had a big impact on the
food and beverage scene here in St. Augustine.” The
distillery’s contagious undertaking to satiate people’s
thirst for more sophistication and culture is seeping
outside of the walls of St. Augustine as well.
While they are renewing the city of St. Augustine,
they also plan to focus on preservation of our gor-
geous state. “We want to have this beautiful state of
ours around for a while and you kind of have to walk
the walk and live it,” Philip said. Especially if you’re
going to drop buzzwords like ‘sustainability’ around
your products. Besides an innovative three-phase
water reclamation system, Philip and Michael feel
good about their locally bought grains and corn from
farmers. They also donate the high protein, high fiber
mash back to the farmers. “It’s a common practice in
Kentucky but we were able to adapt that system here
in Florida.”
So their sustainable practices yield some fabulous
vodka, gin, rum and whiskey, but those weren’t the
reason they built the distillery – bourbon was. They
soon realized though, that if they wanted to make
Florida bourbon with the finesse and quality they’d
dreamed of, it would come at a price. But since
they were committed to doing things the right way
(organically and from the ground up) they began
producing the other spirits. Meanwhile, the Florida
bourbon was taking [expensive] time to become a
great liquid. “Letting the influence of Florida create
this first bourbon was top priority,” Philip said. “We
knew we wouldn’t see cash for at least three or four
years and we were okay with that, so we decided to
make products in the meanwhile.”
If you’re not convinced yet, then the last step
before tasting their spirits would be to know that
David Pickerell, former VP of Operations at Maker’s
Mark, did consulting work for them. Philip admits
that David wasn’t interested until Philip mentioned
that it was in Florida. When David approved of St.
Augustine’s easy go-to-market plans, things unfolded
smoothly from there. “That’s why we hired him, so
that he could help us make amazing bourbon.”
Amazing Florida bourbon. Philip says the liquid will
be “sweet, round, rich, just incredibly flavorful.” And
the great news is we shouldn’t have to wait much
longer. Philip explained that the year-round heat
in Florida accelerates aging so much that it cuts off
about five years of aging time.
This St. Augustine bourbon will rival Kentucky’s. It’s
locally and sustainably made. And it could
possibly unite Gators with ‘Noles while bringing
a sense of community statewide. Pour us a glass,
will you, Philip?
RAISING THE BAR:
Highball 3
St. Augustine Disti l lery
Brendan Wheatley, Director of Production & Head Distiller
EXPLORING THE WINE OF THE SPIRIT WORLD: COGNAC
M E G H A N G U A R I N O
During a rather hectic day at ABC’s main of-
fice in Orlando, Florida, my phone rang its ob-
noxious tone. BRRRNG! BRRRNG! Checking
the caller ID, an unfamiliar area code popped
up and a very familiar name was spelled across
the screen: HARDY.
Quick to snatch up the phone, I introduced
myself and was greeted by a mellow French
accent on the other line. Bénédicte Hardy was
calling for her interview. Not her assistant, not
a secretary, not a sales rep, but the fifth gener-
ation family member currently at the helm of
one of the most prestigious boutique Cognac
houses in France.
You see, we didn’t have an interview set up.
My request to talk to Bénédicte was met with
a quick reply: “She’ll call you.” No specific time
or day was given. But she called because that’s
the way Hardy has done things for generations.
They may be a “small” Cognac house, but
they’re determined, resourceful, open-minded
and make some of the best Cognac you’ll
ever taste.
When Englishman Anthony Hardy discovered
his Francophilia in the 1850s, he was a wine
and spirits merchant “who fell really in love—
totally in love—with the region,” Bénédicte
said. The region, of course, was Cognac.
But let’s talk about the spirit of the area for a
second. It seems Cognac is the last frontier
when it comes to spirit exploration (a remark
I bluntly stated during my conversation with
Bénédicte). It’s not misunderstood, but it’s
certainly not readily understood by those new
to cocktail culture.
Consider bourbon’s recent re-popularization.
This category has seen an incredible resurgence
in demand, particularly for mixology. These
days a bourbon cocktail is as common as a
vodka drink. In an interview with the legend-
ary Wild Turkey master distiller featured in
our fall 2015 issue of Highball, Jimmy Russell
acknowledged the growth, saying, “Used to be
bourbon was the Southern gentleman’s drink,
but bourbon’s become a worldwide drink.”
Darker spirits are becoming more common,
are considered more complex and can be more
coveted in a cocktail. The layers of flavor and
the opportunities for complementary com-
binations are greater in a spirit like bourbon,
Scotch and even Cognac. There is more to
work with in the culinary sense of the product.
This is the future Bénédicte predicts for Hardy
and Cognac as a whole.
“Remember five years ago, no one was talking
about the bourbon craze,” she said. “I think
Cognac is the next step.” In recent years,
Bénédicte has worked with mixologists to
squash the perception that Cognac is not an
interesting ingredient for cocktails. “I think we
have made the mistake of distancing ourselves
from the cocktail crowd and thinking that it
was the last drink of the evening. It’s not true
anymore. I think it’s really nice to be a custom-
er and enjoy a sidecar or a sazerac,” Bénédicte
said, with a caveat: “Of course we don’t mix our
XOs and our special reserves… but to enjoy
Highball 4
the day-to-day drink, Cognac is so much more
interesting than a vodka. It has so many more
flavors to offer, so much depth, so many layers.
And that’s what I think people are discovering
in bourbons. They’re discovering it in single
malts. And I think Cognac is next. I’m con-
vinced of that.”
But there is a reason Bénédicte suggests
keeping your XOs and special reserve Hardy
Cognacs away from the cocktail shaker. As the
producer of the world’s first luxury Cognac,
Hardy is a symbol for rising above the status
quo. Part of that comes from Hardy’s habit of
using beautifully sculpted bottles. Another part
is marketing. But the most important factor in
Hardy’s symbol as a top tier spirit is the way
the Cognac is made, and this delicate spirit
is coveted worldwide. “Overall, we have been
very fortunate that the Hardy style, which is
really one of the most feminine, I would say,
in the industry of Cognac, has been really
appreciated in different and many countries,”
Bénédicte explained.
Hardy takes pride in their product and with
that pride comes the care and persistence to
create a smooth, balanced spirit every time.
“We age our product significantly more than
most people,” Bénédicte said. And it’s true.
Hardy VS is aged for five years in limousin
oak. The Bureau National Interprofessionnel
du Cognac (basically the governing body of
the spirit) sets the aging requirement for VS
Cognacs at just two years. Two! Hardy’s VSOP
ages for eight years while the BNIC requires
Cognac houses to age their VSOP Cognacs for
a minimum of four. “In aging longer, but being
very careful in the way we use the oak in which
it’s aging, we give the product some refinement
and the bouquet is easy on the nose,” Bénédicte
said. “The alcohol content is easier also, even
though it’s still 40%. But it’s more mellowed.”
This mellowed spirit is ideal for sipping at the
end of the evening, but don’t forget—Béné-
dicte, a true Cognac lover, encourages you to
add some to your favorite cocktail any time.
A well-made Cognac cocktail just may be the
gateway you need to start truly enjoying this
final realm of spirit exploration.
BRANDY CRUSTA
1 ½ oz Hardy VS Cognac
¼ oz Triple sec
¼ oz Maraschino liqueur
¼ oz Fresh lemon juice
½ oz Simple syrup
Ice
Shake with ice. Strain into
a sugar-crusted cocktail
glass and garnish with
a spiral lemon peel.
Highball 5
M E G H A N G U A R I N O
F R O M F L O R I DA , W I T H L O V E
Highball 6Highball 6
Just like ABC Fine Wine & Spirits started in
Florida 80 years ago, many distilleries have
popped up and matured in the Sunshine State,
and for good reason. The warm weather makes
our home state ripe for juicy ingredients, like
oranges, grapefruit and watermelon, and the
heat speeds aging in barrels, giving us caramel
and vanilla flavors in dark spirits faster. Plus, the
people here—whether local or on vacation—are
in the perfect mindset for enjoying a well-crafted
cocktail or a pour over ice. So while hordes of
people make their way to our home for summer
vacation, relax knowing exactly why they flock
to Florida: warm weather, beautiful beaches, tall
palm trees and incredible local flavors. Celebrate
our state with a selection of spirits crafted right
here in Florida! Here are just a few to get
you started.
Dan
M E G H A N G U A R I N O
Because many of these products are small batch, they are often available only in regional stores and online. If you can’t find a product at your preferred ABC location, talk to one of our team members about placing an order for you!
St. Augustine, Florida: St. Augustine Distillery
Try this! NEW WORLD GIN
This handcrafted gin is made with botanicals and herbs that are hand ground in the St. Augustine distillery. With notes of juniper, orange, lemon and clove, this spirit is classic Florida.750mL $33
Winter Park, Florida: Winter Park Distillery
Try this! BEAR GULLY CORN WHISKY
From Central Florida comes Bear Gully Corn Whisky, a smooth-sipping, soft spirit with a nose of vanilla and caramel. Full-bodied and sweet (but not too sweet), this whisky lingers on your palate for a deliciously memorable finish.750mL $22
St. Pete, Florida: St. Pete Distillery
Try this! TIPPLER’S ORANGE LIQUEUR
This liqueur is made with real Florida oranges for an unparalleled palate of citrus and sunshine. Zesty aromas, delicate sweetness, a well-balanced finish and notes of spice round out this easy-to-love liqueur.750mL $20
Tampa, Florida: Florida Cane Vodka
Try this! MIAMI MANGO VODKA
Distilled from Florida sugar cane and blended with ripe mangos from Miami, this small-batch citrus spirit sings of the Sunshine State. Sip this neat or added to your favorite fruit mixer.750mL $26
Cape Coral, Florida: Wicked Dolphin Rum
Try this! FLORIDA SPICED RUM
Wicked Dolphin’s signature rum is distinctive and full of citrus and honey aromas and flavors. Smooth, spicy and creamy, this dark rum is a well-balanced representation of what rum in Florida should taste like.750mL $26
Highball 7
Macaroni and cheese wouldn’t be the delight that it
is without the rich, gooey texture. A foamy, creamy
latte wouldn’t tantalize the senses like it does with-
out the weight from the steamed milk. Similarly,
many cocktails follow suit, and egg white cocktails,
perfectly balanced in velvet and creaminess, pro-
vide an otherwise unattainable elegance. Despite
the desirable texture they add to a pisco sour or
sueño, so many people are afraid to use them. We’re
here to squash the fear and get you sipping
a creamy egg white concoction.
First, let’s talk about your options; classic egg cock-
tails are comprised of nogs, flips, sours and fizzes.
Using both the yolk and white are nogs and flips.
Nogs differ from flips in that they will always
feature cream or milk, and flips sometimes can.
Flips are great because they also employ the help
of beer or juices. But nogs gotta have the liquid
dairy component.
Sours and fizzes are flexible and come with no rigid
rules. They do benefit the most from the addition
of an egg, though. Citrus juice adds a tart element
to sours, and carbonated drinks add a frizzante
element to fizzes. But when you add the velvet
thickness of an egg white to one of these babies,
you’ve got all five senses suddenly engaged. A fizz
will take a white alone (silver fizz), yolk alone
(golden fizz) or the whole egg (royal fizz). Sours
are made with egg whites only!
Egg whites need lots of quality shaking to get the
frothy or silky texture you’re looking for. Dry
shaking is the best way to go when shaking eggs,
because ice will alter the way the proteins unravel
(which affects your sip’s perfect texture). Shake
vigorously for one minute for a creamy froth. To
cool and dilute the drink, drop in some ice. Your
cocktail is now served.
Safety can be a huge concern for aspiring egg-cock-
tailers. Just remember, common sense. Always use
fresh eggs or pasteurized eggs. It is estimated that
only 1 in every 20,000 eggs is affected with Salmo-
nella, so your chances are slim. But if you don’t feel
comfortable, go with pasteurized eggs.
Since we’re knee deep in a Floridian summer, try
this refreshing but satiating recipe for a Ramos
Gin Fizz.
FROTH BAR: Demystifying the Egg
RAMOS GIN FIZZ
2 oz Los Apostoles Gin
1 oz Heavy cream
1/2 oz Lemon juice
1/2 oz Lime juice
1 oz Simple syrup
2-3 dashes Orange blossom water
1 Egg white
Club soda
Ice
Dry shake everything except for soda for
two minutes. Drop a few ice cubes in and
shake for another minute and a half. Strain
into glass and float club soda on top. Enjoy!
Adapted from ohsobeautifulpaper.com
A L L I E S M A L L W O O D
Ramos Gin Fizz
8989 South Orange Ave.Orlando, Florida 32824
Hi g
hbal
l
SPIRIT TO SIP:Puckett ’s Branch Smal l Batch Rye Bourbon
Highball 8
B O D Y :
Rich and filling F I N I S H :
Smooth and long
P R O O F :
90°
C O L O R :
Bright amber O N T H E N O S E :
SMOKE AND ALLSPICEO N T H E P A L A T E :
Smoke, spice, pepper and vanilla
80 th A N N I V E R S A R Y