The Tasting Panel magazine

November 2013

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Page 7 of 152

Seasonality and Regionality Staying on the List: Blue Chair Bay in Boston PHOTO: RACHEL LEAH BLUMENTHAL The diversity of Kenny Chesney's wide, national fan base necessitated a harder look at seasonality, and which ingredients would resonate throughout the country. The product launch coincided with the start of Chesney's spring and summer tour, and many might have been content to rest on the laurels of brand association with celebrity. But Chesney's passion, plus Master Distiller Mike Booth's expertise, convinced Pogash this was not simply a fairweather operation. "Kenny's fans are not only in the South and Midwest, but there is a huge following in New England, too—more than you'd think," says Pogash. "We knew when we were planning the launch that we needed cocktails that would have wide appeal. I created a cocktail for the Nashville market that had barbecue rub as a garnish. It's cool for people in different regions to say, 'This is the cocktail of our city.'" If Blue Chair Bay Rum is "born on the beach," then bottling up that beach can help fans endure a cold winter. Many rum drinkers might close their eyes by the fire, take a sip of Blue Chair Bay Rum and pretend they're under the Caribbean sun. "The distillery's (proximity) to the beach provides such great validity for Kenny's vision," adds Pogash. "There's so much history there, and everything that comes off that still is so natural." Cliff Dever's sports bar/New American eatery The Warehouse has only been open for a month, but with its Dave Matthews Band song namesake and perfect location in Boston's Financial District, the "comfortable, casual neighborhood restaurant" is the ideal stop for a laid-back atmosphere with fantastic food and seasonal cocktails. "We want to keep the cocktail menu fresh and interesting, so we're going to keep things seasonal, explains Dever. " However, there's one thing that you by Jonathan Pogash will always The Warehouse's owner, ◗ 1½ oz. Blue Chair Bay find on the Cliff Dever, enjoys a list. "Blue Coconut Spiced Rum delicious Hot Toddy ◗ 3 oz. hot cider made with Blue Chair Bay Chair Bay Rum will Spiced Coconut Rum. ◗ Add ingredients directly to definitely stay on the menu. I like everything toddy mug. Garnish with about the product and think it definitely freshly grated nutmeg. translates well across the seasons. " —Breanne DeMore PHOTO: DONNA FEDENKO From Fun Bar to Rum Bar: Blue Chair Bay in Malibu TP1113_001-33.indd 7 Five-Spice Daiquiri  by Jonathan Pogash ◗ 2 oz. Blue Chair Bay White Rum ◗ ¾ oz. five-spice syrup* ◗ ¾ oz. fresh lime juice ◗ Shake ingredients very well with ice and strain into Martini glass. Garnish with lime wheel. *To make five-spice syrup: Add 1 cup Sugar in the Raw to 1 cup water, along with 1 tsp. each whole cloves, whole anise, freshly grated nutmeg, ground ginger and 2 cinnamon sticks. Allow sugar to dissolve over medium heat, and simmer for 20 minutes. Remove solids and chill. PHOTO: DONNA FEDENKO Paulo Daguiar, the Beverage Program Consultant at Malibu's Paradise Cove, enjoys the Five-Spice Daiquiri while taking in the stunning views of the beach. Located in Malibu, CA where the people are just as pretty as the year-round summer weather, Paradise Cove is legendary. With its beachfront location (patio seating is literally in the sand), its own pier and its more than 50-year history (Marilyn herself was a fan), the restaurant could serve mush and it would still bring in droves of tourists and locals alike. Fortunately for these patrons, Paradise Cove's standards are extremely high. So high, in fact, that owner Bob Morris brought in Paulo Daguiar as Beverage Program Consultant to revamp the drinks. "We're going to make this a rum bar. Yes, it's on the beach, but rum is not only a summer drink, and this will be a great spot to exhibit that, " explains Daguiar. "Take this drink for example, it's fall-like with the spices—cloves and nutmeg—but the lime still makes it so refreshing. —B. D. Blue Chair Bay Hot Toddy 10/24/13 8:46 AM

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