Worlds apart from the Caribbean, the Philippines is actually home to the sweetest rum. Don Papa, made from premium noble cane from the island of Negros, known as “Sugarlandia,” is emerging as the area’s premium spirit. As a tribute to the local hero Papa Isio and the history of the sugar capital, the rum brand melded all these nuances into a bottle that carries the name and transports the island’s festive vibes wherever it travels. Don Papa is distinguished for its vanilla, honey, and candied fruit notes after a seven-year aging process in oak barrels. As it is aged longer than usual for rum, the result is similar to that of whisky. “The extra humidity in Negros intensifies the interaction between rum and wood and helps create the full, rich taste,” explains the brand’s managing director in North America, Chris Rigby. Already available across Asia, Europe, and the East Coast, the Don’s next destination is Mexico, where the brand brought over the spirit of Negros and toasted to liquid appreciation in the spirit capital of Latin America.
A proper millennial-success story, JuneShine, a San Diego-based hard kombucha brand founded by Forrest Dein and Greg Serrao, has made a splash at the bar within a year since its conception. Sustainable, gluten-free, and plain old healthy, JuneShine really questions why alcohol is one of the last categories for conscious production and distribution. Originally stationed only in San-Diego, the brand has taken a leap over America to the East Coast with a launch in New York. One can now find JuneShine at some cool-kids NYC bars (like Short Stories) and specialty stores.
JuneShine founders Greg Serrao (left) and Forrest Dein (right)
But JuneShine is more than just another drink, it has a broader vision for a lifestyle. Both founders grew up surfing, actively perusing the world, and adventuring. Forrest eventually went on to film surfers, concerts, artists, etc, while Greg had a taste of life on Wall Street for a moment. “Frustrated by the lack of honest alcohol brands on the market, my friends and I struggled to find booze that aligned with our active lifestyles and values,” explains Forrest over email. From there the college roommates flew back to San Diego where they met and started brewing, kicking up kombucha a notch from a 0.5% ABV common to the drink to 6% (a proper beer). The brand now features six particular brews ranging from rosé flavors to açai berry, and even a cucumber mojito.
Outtakes of JuneShine kombucha enjoyed after a surf session
JuneShine is entirely transparent with its ingredients. The name comes from a jun kombucha made with green tea unlike most kombucha made with black tea (giving it the typical vinegar taste.) JuneShine is less tart and tastes true to all its ingredients based on green tea, honey, and SCOBY (symbiotic culture of bacteria and yeast.) The alcohol content comes from a secondary fermentation, a process similar to that of beer. In fact, JuneShine has up-cycled an old brewery, now called The JuneShine Ranch open to the public with a fashionable tasting room. “Our smaller location in North Park, San Diego has a small brewing facility (just four casks) and a built-out bar area. This location is where we make our experimental flavors of hard booch which we rotate on tap at both venues,” explains Forrest. And just like that, both locations are a must-visit on your stopover in San Diego.
The JuneShine Ranch
As the drink became a hit, the two were joined by their parade of athlete friends including snowboarder Sage Kotsenberg and pro-surfer Albee Layer. “We are proud to work with Olympian snowboarders, world-class surfers, skiers, and skateboarders – but we’re also damn proud to collaborate with photographers, musicians, activists, artists, filmmakers, and more leading creatives,” says Forrest. “JuneShine ambassadors adhere to a lifestyle that can’t be pigeon-holed to one specific category.”
If you’re considering a last-minute summer getaway, look no further: Krug is working with Blackberry Farm‘s own Chef Cassidee Dabney on its latest Krug x Pepper launch. The latest part in the ongoing Single Ingredient initiative — previous iterations include fish and mushrooms — the champagne maker is working with a few renowned chefs to incorporate the spice into a series of innovative dishes.
Throughout the summer guests are invited to try out the newly curated dishes at the Krug Garden Bar, which is a perfect summer backdrop for anyone seeking relief from the concrete humidity of the city. But come August, guests of Blackberry Farm in Walland, Tennessee will be able to enjoy a complimentary glass of Krug Grande Cuvée and Rosé paired with a selection of fine dining courses.
As true believers of the work hard, play hard mantra, we present you with It’s Been a Long Week, a weekly column aimed at awarding some liquid appreciation to you for just being yourself, dammit. Make yourself a glass or two, on us — you deserve it.
We don’t really need World Gin Day or National Martini Day ( June 8th and June 19th) to have ourselves a martini, or three. Nolet’s Silver Gin has prepared a flight featuring three specialty martinis at New York’s premier rooftop Ophelia. The drinks are available at the bar and we’ve also got the recipe for you in case you absolutely need to make yourself a three-martini-flight:
Overseen by the former vice president of Dom Pérignon, Trent Fraser, LVMH ventured into the world of tequila with the soft launch of Volcán de mi Tierra in Summer 2017. The result of an over five-year-long effort dubbed “Project Blue” is a spirit collaboration with the Gallardo family, with an already established influence in Jalisco, Mexico. Instead of buying an existing distillery, Fraser decided to build his own brand. He approached tequila with a French-wine vocabulary: “There is a true terroir that exists in tequila,” he says. Master tequilier Tomas Perez Lazcarro, working closely with Ana Maria Romero Mena, mixed the agave from the lowlands (rich with herbaceous and peppery nuances) with the agave from the highlands (elegant with fruity notes,) yielding a complete, balanced, and mature style of tequila with unparalleled new aromas. “We are calling it assemblage,” Fraser explains.
The tequila has two expressions: Blanco, a house style, and Cristalino, an aged añejo-like option with slight caramel and vanilla coffee notes, with at least two new options underway as well. “Gone are the days where you’d have to conform to the traditional architecture of blanco, reposado, and añejo,” says Fraser. “I think we can change the game and experiment.”
With such versatility within tequila itself, the consumption ranges anywhere from casual sipping to craft mixology, instead of the usual celebratory drink that Fraser was used to. Whimsical and feisty, Volcán de mi Tierra is the new age of Mexican tequila utilizing the best of old tahona methods mixed with new world techniques ready for any occasion.
We select the best of the week so you don’t have to.
GROOMING:MEMO Paris Irish Leather Eau de Parfum, $295
Image: MEMO Paris.
Consider it your official St. Paddy’s scent. The green mate absolute and leather notes give this Irish holiday the elegance and luxury it deserves. The brand itself describes the experience as “an age-old odour.” And you can be sure that we’ll continue applying Irish Leather even past the holiday Saturday.
POP-UP:Diptyque Fragrance Exhibition, 112 Mercer St
Image: Diptyque.
The renowned scented candle brand launched its first genderless perfume L’Eau in spring 1968, exactly 50 years ago. To celebrate their anniversary Diptyque opened an immersive pop-up experience dedicated to their fragrances. The shop also features two special fragrances created for the anniversary — Fleur de Peau and Tempo. NYC will have its own closest version of a perfume museum until May 19th — Instagram photo opportunities included!
EYES: Jimmy Choo’s Debut Men’s Eyewear Collection, $295-515
Image: Jimmy Choo.
Iconic shoe designer Jimmy Choo has made its first venture into men’s eyewear. Currently offering 10 frames, part of three distinct ranges — The Line, Studs, and Iconic Twist — the new collection aims to capture the essence and sophistication associated with the Jimmy Choo man. Shop the new collection here.
ART:Jukhee Kwon “Metamorphosis” at Ierimonti Gallery, 55 Delancey Street
Image: Ierimonti Gallery.
Ierimonti, a northern Italian private gallery in LES, always offers a niche take on contemporary art. This quarter they presented “Metamorphosis,” a solo exhibit by Jukhee Kwon. The artist practices physical deconstruction of the book as an object and text as a concept. Reminiscent of Chanel‘s latest set at the Grand Palais in Paris, Ierimonti recreated a labyrinthine forest using Kwon’s book sculptures. Check out the exhibit before it closes on March 23rd.
Two of nightlife’s most enticing forces unite for the most refreshing collaboration this summer in the limited edition Moët Nectar Impérial Rosé x Marcelo Burlon three-bottle collaboration. Launching in August, the team-up pairs Burlon’s animalistic prowess as both a fashion designer, creative director, DJ, and more with the universally recognizable indulgence of Moët & Chandon‘s Nectar Impérial Rosé, the number one selling rosé champagne in the United States. Each of the three new pieces—including the Platinum Tiger Jeroboam, Golden Tiger Magnum, and Copper Tiger bottles—depict Burlon’s infamous tiger in kaleidoscope-esque designs, the first time the champagne house as allowed an outside name to affect its labels in such a way. “We chose the white tiger because it is a power animal and it gives people confidence. It was super nice to work with this idea and with the shape of the bottle,” says the creative, who himself has been throwing parties in Milan, Ibizia, and all across the rest of Europe for the past 20 years. “Moët and I were kind of looking for each other. We didn’t think about it and then suddenly they came up with the idea to do a collaboration and I was like, ‘I was waiting for you guys.’ Rosé is the only thing I drink. No alcohol, no drugs—only rosé, so the collaboration is perfect!”
The Limited Edition by Marcelo Burlon: the Tiger Bottle Collection will be available in August.
You know what’s tastier than a margarita? Ten of ’em. Hell, 20 of ’em. In fact, any amount of Tequila-infused-goodness you can consume in the next 48 hours is perfect because tomorrow, all day, is National Margarita Day—a full Saturday dedicated to paying tribute and honoring this beloved cocktail. Whether you choose to patron your favorite haunts (which will likely be serving celebratory specials), hunt for a margarita-filled party, or just want a small crawl space to enjoy your marg in peace, tomorrow is your day. Should you find yourself putting on your hosting finest, here are some recipes courtesy of our well-libated friends at Dobel and 1800 Tequila:
1800 ULTIMATE MARGARITA 2 oz 1800 Silver Tequila 1 oz Grand Marnier 1 oz fresh lime juice Shake over ice or blend, garnish with a lime wedge.
1800 SPARKLING MARGARITA 2 ounces of 1800 tequila 1 ounce agave syrup 1 ounce freshly squeezed lime juice Top with Champagne Salt for garnish Combine 1800 Tequila, agave syrup, and lime juice in cocktail shaker filled with ice. Moisten rim of margarita or other cocktail glass with lime juice or water. Holding glass upside down, dip rim into salt. Shake and strain drink into glass and top with Champagne.
DOBEL BLACK DIAMOND MARGARITA 2 ounces of Maestro Dobel Tequila 1 ounce fresh lime juice 1/2 ounce agave nectar Combine ingredients. Rim glass with black sea salt and serve in rocks glass.
DOBEL SPICY MARGARITA 2 ounces of Maestro Dobel Tequila 2 ounces of pineapple juice 1/2 oz of simple syrup Splash of orange juice Slice of muddled jalapeño Jalapeño slice for garnish Muddle a sliced jalapeno and simple syrup in a mixing glass. Add ice, Dobel tequila, and juices. Shake well and strain into a highball glass filled with fresh ice. Garnish with a jalapeno pepper slice.
Main image courtesy of 495 Productions; product images courtesy of Dobel.
“What are you drinking this summer?” That’s what we asked fourteen of our favorite influencers from out, about, and beyond. From hitboy Jason DeRulo, to Parks and Recreation’s Retta, to taste jockey’s AndrewAndrew, we uncovered a bevy of cocktails just in time for your 4th of July weekend. Cheers to that.
“White wine sangria. Of course it reminds me of my summers in the south of Spain. Not many people can make it the way I do since it is all about the wine you use. One of my secrets is that I use the Barbadillo wine from Cadiz. This is not a drink to have indoors.”
“I'm not drinking! I had a jalapeno-infused lemonade with vodka last summer on Fire Island that I liked and that could possibly persuade me back to the dark side, though.”
“Anything to do with whiskey! I like to get creative with my jameson cocktails... "Beg borrow and steal" would be my title because I really just use anything I can find, I'll even put it in a yummy iced pineapple smoothie with a cherry on top.”
"My favorite drink is beer, it's a no nonsense summer essential. So in order to honor beer's rich history I started brewing my own. This summer's next batch is all about clear, cold, and golden. Cheers!"
"We love entertaining but as working DJs we rarely have guests over before 4:00 am. A few late nights ago Andrew accidentally began to replenish a guests Champagne with Gin, not wanting to waste Andrew graciously imbibed the concoction himself, and loved it. Now The French 50, two thirds of a French 75, is the signature cocktail of our late night soirees."
"I'm not much of a day drinker, as too much fun in the sun can knock me out. But in the early evening, I like to head to Catch in the Meatpacking District for my favorite cocktail, simply titled ‘Zeus’. Absolut Vodka, with peppercorn syrup, lemon and mint - all around delicious. The 1st time I tried it, I wound up having 6 of them. I wound up texting my sister (Faye), Instead of girl of the Moment (Faith), telling her to meet me for a nightcap. Needless to say, I know cap off my Olympic-size libations at two.”
“Summers for me are spent out east at a beach cottage on Towd Point in South Hampton. The spot has a ton of character and the best part is the back porch which overlooks North Sea Harbor and the wildlife refuge. Evening cocktails there with friends are a given- I like to keep the drinks I'm pouring simple and let the amazing sunset views provide the splash. Don Julio Blanco Tequila and Soda with a wedge of fresh lemon and lime-light and refreshing its the perfect start to warm summer nights.”
“I am partial to a peachy drink. Peach drinks make me feel like I'm on vacation. So normally I order a peach martini or some variation of but RECENTLY my friend Laura made me a peach martini-esque drink with vodka (Peach Ciroc, preferably), fresh squeezed oranges and PEACH SORBET! It was divine! We had some last night in their kitchen before dinner and it was like I was on vacation with friends.”
Brothers Mueller
Art Directors, Lead Developers and Principals at Studio Mercury
“Our summer cocktail is the Colonial Collins. For us it invokes sweet memories of London and the handsome Italian bartender at the Connaught bar who came to our aid after a long day of house museums.”
50 ml coconut soda
40 ml gin (sipsmith)
20 lemon juice
25ml rhubarb sherbet
Stir all the ingredients in a. Mixing glass filled with ice. Pour into a highball glass filled with ice cubes. Garnish with dried coconut flakes and cute of rhubarb stick.
“My favorite drink of the summer is a classic margarita, the ideal summer drink- on the rocks with salt and always with Cointreau. Never with triple sec! Since I spend most of my time at various venues DJing, I especially enjoy a margarita while I'm working at outdoor venues such as The Beach at the Dream Downtown or the PH-D rooftop parties. It always makes it feel like I've escaped to the beach, even if that beach party is in the city!”
“My go to drink for summer is a simple concoction of Campari, soda water, grapefruit juice and a touch of fresh squeezed lime juice. I make it all of the time at home, and order it often when I am out. It's the perfect drink for summer because it is refreshing, thirst quenching, and low in alcohol. You can start with one for breakfast and drink it all day and night. I had a similar cocktail - with the addition of gin - on our menu at Marble Lane when we opened; it was called the Cloud Nine. Using gin makes it a more serious cocktail and not one for simple poolside imbibing.”
"My favorite drink of the summer is probably the Mint Julep. I really enjoy a good bourbon year round but when the hotter months hit it's nice to mix it into something a bit more refreshing. Mint and simple syrup seem to just make everything taste better anyway. I'll make them by myself occasionally, but I like to leave it to the professionals usually. Whenever I'm down at our store in SoHo I like to stop over at Kitchen (in the James Hotel). They always make a great drink and there's an awesome rooftop bar there that overlooks all of downtown."
“Watermelon martini......refreshing and light....and always makes me giggle a bit as it reminds me of The night I first met Quentin Tarantino....His two blonde dates were crushing the melon garnishes on their ‘melon’ and the look on his face was priceless..... it was and still is hilarious.”
"No matter what season it is, I have only one drink. Greyhounds. Vodka, grapefruit, and some lemon. It's become my signature drink and I even got my dad into them."
We know that these hangover cure drinks are nothing new, but, uh, let’s just say we tested this one and found it useful. One before we imbibed, one after and what would normally be the unfavorable effects of mixing bourbon and tequila in the same night (shit happens) were considerably lessened. Actually, it was one of our few typo-free days (not that your editor/writer here normally drinks on work nights but, well, events do happen…). So what’s up with this stuff?
First of all, it tastes good. Like lemons and lime. So it goes down easy. Secondly, the makers are skeptics, which we alway say is a good sign. They created Resqwater because they found all the other hangover helping drinks out there to be full of fluff or just a lot of caffeine. Oh yeah, this stuff has none such stimulants, so don’t call it an energy drink. What it does have is a calvary of all natural ingredients eager to do battle with something called acetaldehyde, better known to you as the enzyme causing your hangover. Because your body’s pissed at not having the guns to metabolize it, you may start feeling queasy, the spins, tired, achy, and an overall feeling of ickiness. Since we’re not in the business of getting smashed, we can’t vouch for it if you decide to jump off the deep end, but if you’re going out for the night and plan on taking in more than a casual drink and less than your average college frat boy, then keeping these stashed in your fridge is certainly a good idea. Also, coffee.
Check the ingredient list and where to buy at resqwater.com
Tequila, lime, and agave – that’s all you need to make a perfect margarita. While there are many ways of making a margarita, including using triple sec, a mix, or throwing it into a blender, the best margarita you’ll ever have has just three simple ingredients.
This classic margarita was revived in San Francisco at Tommy’s Mexican Restaurant, a little hole in the wall place you’d never expect to be the epicenter for one of the best drinks in the world. Behind the bar is Julio Bermejo, one the the ambassadors of Tequila in the US, and the margarita is his calling card.
To make a good margarita, you need good ingredients. The better the tequila you start with, the better your margarita is going to be. It’s important to find a tequila that is made from 100% agave for your margarita. Tequilas labeled “Gold” are usually made from only 50% agave, and the rest is basically rum. Tequilas which make great margaritas include Pueblo Viejo, Don Julio, Siete Leguas, El Tesoro, and Tequila Avion.
A good margarita is all about proportions, so it’s important to carefully measure out each ingredient. Also, fresh lime juice is essential, and it takes almost no time to juice a lime. The difference between fresh lime and bottled lime juice is extremely noticeable.
Here’s the recipe for the best margarita you’ll ever have:
Tommy’s Margarita
2 oz Blanco Tequila (Tequila Avion, Don Julio, or Patron)
1 oz lime juice (must be fresh squeezed)
1 oz agave syrup (diluted 1:1 nectar/water)
Shake and strain over cracked ice (no need to salt the rim).
In a world where wine is so prized and so widely consumed, it’s surprising that more people don’t seek out cognac. As with wine, cognac is made from grapes, but instead of just fermenting the grapes, their are distilled and then aged in large French oak casks. Cognacs are cellared, often for decades, and sometimes even longer. One of the great arts involved with cognac is the art of blending. Cognacs from different years, and sometimes different parts of the region, are brought together to make a bottle of spirit so flavorful and so full of character that they can be simply breath taking.
Hine is one of the few cognac producers that puts a strong focus on vintage cognacs. Most cognac producers will rate their spirit by the age of the youngest cognac in the blend. Hine goes a step further with their “Homage” release and lists the specific vintages that go into the blend (1984, 1986, and 1987). Hine is also unique as it brings some of the cognac it produces in France to the United Kingdom to age. With a dramatically different climate, the UK-aged cognacs take on a much softer, fruity, and floral character.
Homage (also known as Homage to Thomas Hine) was created by Cellar Master Eric Forget as a tribute to Hine’s founder, and to showcase the unique style of cognacs that have been aged in the UK and blended with cognac aged in France. Homage has a light floral nose with an undertone of sweet clover honey and orange. You get a hint of gingerbread spice in the background. The taste brings these elements together with more pronounced spice and a touch of oak. The finish is long and delightful ,and it leaves the palate cool and crisp.
Hine Homage ($130 a bottle) is a superb place to start as an introduction to the world of fine cognac. It has many of the flavors you find in great cognac presented in such a pleasing way that you’ll want to sip and savor every drop.
