BINGELY BOOKS

108 ASIAN COOKIES: NOT TOO SWEET TREATS FROM A THIRD-CULTURE KITCHEN

Voracious

Kat Lieu

We love taking a moment for ourselves and enjoying a great cookie! In 108 Asian Cookies: Not Too Sweet Treats From A Third-Culture Kitchen, we learn about cookies enjoyed by Kat Lieu, a Canadian-born Vietnamese Chinese American who loves flavors such as taro and black sesame. This baker created this cookbook to showcase the rich tapestry of Asian culture and ingredients. You will find classics as well as completely new recipes!

We’re looking forward to making Spicy Chai Cookies, Mochi Brownies, and Amaretti Cookies with pandan and pistachios. We’re sure that you will enjoy finding out more about the cookies in this cookbook whether it’s for personal enjoyment or to gift friends, family, co-workers, and more.

ROBERTO BOLLE: DANCE & FASHION

Rizzoli

Roberto Bolle

Italian, Roberto Bolle is known as the dancing Greek sculpture who has a perfect physique as well as great artistry. Throughout this book, we see him through the lens of noted photographers Bruce Weber, Annie Leibovitz, Fabrizio Ferri, Douglas Kirkland, Gian Paolo Barbieri, Giovanni Gastel, and Mario Testino to name a few.

In his own words (as well as friends and fans around the world), he shares his noted career that has taken place across international stages. This story covers performances, culture, fashion, and beyond. As a ballet dancer, he helmed enthusiastic crowds which made him a star that appeared in numerous fashion and style magazines, as well as advertising campaigns that brought his perfectly trained body to the cause of couture. Roberto Bolle: Dance & Fashion shares his story as well as his impact.

THE CURIOUS BARTENDER’S AGAVE SAFARI: DISCOVERING AND APPRECIATING MEXICO’S TEQUILAS, MEZCALS & MORE

Ryland, Peters & Small

Tristan Stephenson

Agave based spirits are always welcome in our cocktails! In The Curious Bartender’s Agave Safari: Discovering and Appreciating Mexico’s Tequilas, Mezcals & More, this book has insights from master mixologist, entrepreneur, award-winning bar owner, and bestselling author, Tristan Stephenson.

Tristan shares his journey through 6 Mexican states and into the heartlands of agave spirits production to discover the spirit of Mexico in every sense.

His exploration is physical, geographical, historical, cultural and a spiritual one. His travels take us to various producers who tell their stories and share their philosophies. You’ll also find out about the Mexican spirit: its food, cocktails, music, and geography.

You’ll also enjoy recipes for Tristan’s pick of the finest agave spirit drinks there are, including the legendary Margarita, Paloma, and Batida as well as modern classics Tommy’s Margarita, and Tinglet.

Read the NOV ISSUE #119 of Athleisure Mag and see BINGELY BOOKS in mag.

DRINKS WITH BENEFITS | DAN ABRAMS + AMANDA PAUL-GARNIER

We caught up with The Daily Pour (formerly Bottle Raiders) Founder/Publisher, Dan Abrams, and VP Marketing, Amanda Paul-Garnier, to chat about the exciting Drinks With Benefits, the first Zero Proof Festival, coming to New York (Altman Building, September 27, 2025).

At Drinks With Benefits Festival guests will discover 50+ Non-Alc brands to sip and savor. Taste innovative and sophisticated non-alcoholic beverages, botanical spirits and functional elixirs in the Tasting Gallery, and meet and connect with industry innovators. Stroll through the Non-Alcoholic Beer Garden and Hemp Beverages with music. Experiment in the interactive Mixology Lab, with non-alcoholic cocktail mixing demos. Take in the immersive experience in the Drink Rhythms Lounge DJ Sets, Podcasting Lounge, and mindful experiences in the Meditation Tent. Pair your drinking journey with 3 Omakase-style courses by top chefs for VIP Ticket-holders. In the Cipriani Cafe, their Chef will serve up complimentary pasta tastings. Reknowned for pioneering the Bellini, Cipriani will pair these dishes with their Bellini Zero Cipriani! The Drinks With Benefits Festival will also feature the Zero Proof Choice Awards, crowning the best winners in Non-Alc and Functional beverages.

ATHLEISURE MAG: So what led you to start the first Zero Proof Festival in NYC?

DAN ABRAMS: We had started a spirits media company that was initially focused on whiskey. And we were planning on expanding, and we did, to gin and rum and tequila. And as we were building out the business, we realized that functional beverages are becoming just an enormous part of spirits. And we can't really create a forward-thinking spirits business without making functional beverages a serious part of what we're doing.

And so as we came to that realization, we started talking about and thinking about events, in addition to doing content. Because we had acquired a company that was doing at the time 12 events around the country for whiskey and tequila. We've now expanded that to 15, so events were in the DNA of the business.

But now we were thinking, let's go big! We were stunned considering how significant a business non-alcohol and functional beverages have become, that there hasn't been a major awards in New York. There hasn't been a major event in conjunction with wellness in New York, almost anywhere. And so we thought, what a great opportunity to be on the forefront of this. And those were the seeds behind Drinks With Benefits.

AM: So what types of non-alcoholic or functional beverages would be showcased at this specific event?

AMANDA PAUL-GARNIER: So we have over 60 brands covering non-alcoholic wines, non-alcoholic beers, functional hemp and functional non-hemp products. Brands, probably, you know, like Ghia, Kin Euphorics, Athletic Brewing Company, Bero, But also brands you probably don't know that are very high quality, like Opius Elixirs, which is probably one of the best brands out there.

AM: Yeah, I would say on a personal note, I was diagnosed with gout in the middle of college. Beer is my kryptonite. So I've had to drink clear alcohol spirits or non-alcoholic beverages personally. So when I tried Ghia, for example, I couldn't believe the complexities that they put into a beverage like that.

So the space is growing. But in addition to growing, the formulations are getting better and better. Isn't that true?

APG: Yeah, I would definitely agree with that. We actually just talked with Melanie Masarin, from Ghia. And she was talking about her inspiration for starting the product. But just her integrity in terms of the quality of the ingredients she uses, she's very inspired from the Mediterranean, but she's also French and Italian. So nothing in Ghia is fake or superficial. But she also teases the whole concept that, you know, of like fake ingredients or say, people concerned about the sugar content with non-alcoholic beverages. But she was like, there's a difference between synthetic sugar and actual real sugar. And, you know, what she's trying to create and she believes the next forefront of the frontier for non-alcoholic beverage will be with people seeing those quality ingredients, real ingredients over anything processed. And I think that's one of the driving forces behind this, is that we're seeing in the non-alcoholic spirits industry that people are clamoring for an evaluation of quality. And they're basically the industry folks are saying we care about quality.

DA: This isn't just non-alcoholic wine. We want people to be thinking about what are our ingredients? How are we doing this? How are we distilling this? The same way people do with spirits. And I think that's why both our awards and Drinks With Benefits are really resonating.

AM: And, you know, in preparing for discussing the event, so I came up with the notion of things need to be tasty, but also things need to be useful or new and exciting also. So what kind of categories or different types of vendors or drinks are there available at this Drinks With Benefits Festival as this is new to a lot of communities.

APG: The festival is tiered as far as different categories with the space laid out exactly to respond to that, as for a lot of consumers, this is new and we wanted to kind of guide them through the experience.

So upon arrival, they'll get a consumer discovery map where all the non-alcoholic wines are in one area, all the non-alcoholic spirits and bitters are in one area. And then as you go downstairs, you will find the alcohol-free beer garden and then the hemp and functional space. So we've set this up so that they can discover it by category.

AM: That's great. And then there's also immersive wellness experiences as well, right?

APG: Yes. So we partnered with Sage and Sound, whose Upper East Side wellness studio has a meditation experience. And that will be led by Dara Hart, who's a Reiki master and spiritual guide. So we wanted to have, you know, something wellness adjacent within the experience to really bring to life that, you know, drinking less but better is about overall wellness. It's not just about drinks, even though they're a huge part. It's an overarching thing.

And additionally, we will have live podcasting with Samantha Feher from the podcast Caps Lock, who will be covering different topics on wellness; helping educate the consumer on different aspects of wellness; and transparency and ingredients.

AM: And what types of attendees do you foresee coming?

DA: You know, we see it being a mix. This is not an industry event, but we certainly expect some industry folks will be there. But this is primarily a consumer event. We're targeting a bit of a younger demographic. I mean, that's part of it. We just did a big redesign for our website and our app, now called The Daily Pour. And part of the reason for that is our doubling down in the Non-Alc space, but also the fact that we really are trying to target the 25 to 40 year old demo of people, who have expendable income but who care about health and wellness.

And by the way, it doesn't mean that they don't drink alcohol. Right. It just means that for a lot of them, they do drink alcohol. They just are trying to drink less.

AM: That actually leads me into my next question about Gen Z and millennials in particular and whether they're seeing this as a specific intentional choice versus a substitute. So as people are looking to what to imbibe or include in their lifestyle routines, how do you see the difference if there are between different types of consumers that some are just looking for this and others maybe are moderating alcohol consumption?

DA: So we think the targeting is the same. Which is, it's about quality beverages. Whether you are trying to drink less; whether you don't drink at all; whether you are moving from alcohol to hemp; whatever the case may be - we think that the piece that's been missing is focusing on the quality. And that's how we started this business.

We started this as a consumer facing business to say to people, we're going to help you drink whiskey and tequila and rum smarter and better. All we're doing is applying that same philosophy to non-alcohol and functional beverages. So it applies to all of them with regard to and again, that's why I think it's so important that I keep emphasizing that we're doing these awards in conjunction with the event. Because it's the same focus, which is quality. What is the quality? What are the ingredients? Because that's what drinking fine spirits is all about.

AM: And you guys are having a Omakase Food Hall at the event, which I think would get us to go to most events. What's involved with that?

APG: So we wanted to recreate experiences for consumers where they would normally have alcohol, but really show them they could have fun with non-alcoholic and alternative beverages. So we created a pairing experience with well-known restaurants in New York, including the Butcher's Daughter, Ado Lei, and Seatopia. Basically with that VIP ticket, consumers will get to go to two different counters and have a pairing experience where they have a light bite paired with an alternative beverage.

AM: There's also a mixology area for the Drinks With Benefit Festival. What kinds of things would guests be able to mix?

APG: So yes, we have the mixology lab. And we really wanted to bring to life, have a space within the event that made education fun. So The Pathfinder, For Bitter For Worse, FLUÈRE, those are some of the brands that have taken over the space. And they'll be doing education, cocktail making sessions, guided tastings.

The Alchemist Kitchen, which is in Soho, they will do a lot of elixirs, and a guided education with how to make cocktails with different plants and herbs and things like that. It'll be a really fun space for consumers to have a hands-on education or edutainment experience.

AM: For non-alcoholic consumers, are they generally narrow-minded towards the areas they're focused on? Or are they very open-minded, where they would like to try the different categories from beer, to a CBD, to maybe a sparkling spritz or something?

DA: So look, yeah, obviously, it completely depends on the person. There are some people who simply don't want anything that is in any way mind-altering, right? So they don't want functional alternatives. They don't want alcohol. That's one. And that's probably a much smaller base of consumers. There's still people we're appealing to, but they are a much smaller group. The much larger group are the people who drink a little.

They also try functional beverages. They try non-alcohol. They're interested in different areas. There are some folks who only want functional beverages and not alcohol. So it really depends. But what we're finding, based on the studies, is that most of the people who drink these non-alcohol and functional beverages also drink alcohol.

AM: That's super interesting. The space is definitely booming as consumers are finding multiple winners, in multiple categories, as open-minded in trying new things. And there might even be new categories that come out in the future. What are some untapped areas you could see now? Or do you think pretty much we're hitting where we would be for several years to come?

DA: I'd say the untapped is really the increase in the quality and the focus on ingredients. In a way that’s 10 years, 15 years ago, it was, ‘oh it's just a non-alcoholic wine.’ Or hey, I mean, ‘you probably know this from it as a non-alcoholic beer or whatever it is.’ And it's like, ‘OK, is it good? What is it made from?’ So that's the difference.

And I think that's the future in terms of where people are going, which is why we're trying to ride that wave of particularly younger people who have been brought up, focused on quality in a world where the evaluation of quality hasn't been so focused on non-alcoholic spirits.

AM: Sure. And do you see that a lot of these consumers are somewhat sophisticated where the benefits will be worth the price points?

DA: They're becoming more sophisticated. And I think that is the whole philosophy behind what we're doing, is that we're trying to help them become more sophisticated. We're the place that can say to them, we know you want to be more sophisticated. Now let us help you get there in a really accessible way.

AM: Yeah. Master edutainer, Dan. I see that totally. I learn stuff from all your other groundbreaking shows, I just know a couple of things what to do, not to do now because of you.

DA: My strengths are condensing complicated information into a pretty simple and accessible way to say it. We're kind of doing the same thing here with drinks. We are taking a confusing world of drinks and trying to make it a lot more understandable and to help them make choices.

And that's not completely dissimilar from what I do in my TV world. Sure. And then also some humor here and there.

AM: Totally. So and then after New York, are there other cities you're looking to take this festival to?

DA: Yeah, we haven't figured it out. I mean, we definitely are thinking about doing more. We want to first get this one under our belts before we start actively planning the next one. We want to see what went right, what went wrong, where could we improve? And that will help us determine, should we do another one in New York? Should we think about one in a different city? Our whiskey and tequila events, we're seeing great success recently in launches in some smaller cities like Scottsdale, Arizona or Austin, Texas and places like that. And so would that be our next? I don't know yet.

New York is a big swing. You know, and honestly, if we weren't kind of first to market on this, we probably wouldn't have started in New York. But I think that's why we felt comfortable starting in New York, because we were stunned that this hasn't existed yet.

AM: Tell us more about The Daily Pour, the organizers of the Drinks With Benefits Festival.

DA: Yeah, it's a consumer guide to drinking better. And so it has what we do - we have an app that aggregates reviews and ratings, some of which we do, some of which is from other places. But it allows it to be a kind of one stop shop to tell you, is this any good? I mean, I use it all the time when I'm thinking about buying a whiskey or something, because it allows me to see numerous aggregated reviews. And a lot of these are enthusiasts who've done reviews who might not have put a number on it. And we translate it into a number.

So the app is very useful. The website covers different issues in the spirits industry. We've recently been focusing on one particular beverage in a particular week or a particular month, which is another new thing we've done.

But, you know, the Daily Pour literally went live two days ago (formerly Bottle Raiders). And it's just a fundamentally different vibe. Bottle Raiders was initially designed based on a whiskey drinker.. And now you're in a much brighter, more vibrant place because we want it to be more inclusive of the non-alcoholic and wellness community as well.

APG: I think The Daily Pour is meeting the consumer where they are today, covering cross categories. So it's covering ‘I do still want to drink, but I want to drink better.’ So it's covering spirits. Also, it’s ‘I want to have that great margarita, but I don't want to have that during the week.’ Additionally it’s covering functional beverages, ‘and I want to learn about Non-Alc.” So I think that a lot of the other websites treat Non-Alc and alternative beverages like a footnote. Like it's really hard to find them. If you go to certain websites, they have it hidden under culture. I'm like, I don't know how anyone would find that. So we don't want to treat it like that.

I think about the scoring. I think that's extremely helpful to have this kind of meta score, our signature rating system that aggregates everyone's point of view and just gives space that is sometimes hard to understand.

AM: And the app is free. Are there premium plans to it or features?

APG: Yes, and then if you get the premium subscription, that's like $5 a month. And what are the benefits of that, so it saves your taste list. You get access to certain events and kind of discounts on certain things that we offer, exclusive content, things like that.

AM: That's terrific. And I also wanted to ask about Ev & Em Vineyards, Dan.

DA: So Ev & Em is a winery that I acquired in early 2021. It was right in the heart of COVID and the winery owners had kind of given up in COVID. And I had a friend who is one of the pioneers of the North Fork wine scene who called me and said, hey, you mentioned that you were interested in buying a winery. Were you serious? And I said, yeah, I was serious. Because I told you if I ever saw something really interesting that I would let you know.

And this is really interesting. It has one of the oldest planted vineyards on the North Fork. It has a beautiful location. It just needs some love. It needs some new thoughts about how to do the winemaking. And you could have an A-list vineyard.

And he was right. Even by the ‘22 Vintage, which was released in some of it in ‘23, some of it only now for the Reds, we're creating luxury wines in Long Island. So these are wines that we think can compete with California, Oregon, Washington, et cetera, in really all varietals. And so that's been super exciting!

AM: And there are multiple offerings. There's a Reserve, correct?

DA: There is. Yeah, we're making everything from Cabernet, Merlot, Pinot Noir, Chardonnay, Sauvignon Blanc, Gewürztraminer, Pinot Gris. I mean, we've got a whole range of offerings.

And in some of those, we have a Reserve. So depending on the year, for example in ‘22, we had a number of Reserve wines on the Reds, some of which actually haven't even been released yet. But our Reserve Red ‘22, super proud of that.

‘23 was a tougher year for us, but ‘24 was amazing. So we're very confident about that ‘24 Vintage that's coming out. And ‘25 looks great as well.

 You can find out more about Drinks with Benefits Festival and get your ticket (General Admission is still available as VIP is sold out) by visiting their site. In our SEP ISSUE #117 which drops on Sep 30th, we will also recap this event as well.

Read the latest issue of Athleisure Mag.

BCB BROOKLYN 2025

This time of year is one that we enjoy because there are a number of events in this month that are filled with meeting new brands, enjoying those that are already on our radar and being able to take in unique experiences!

BCB Brooklyn gives us all the Summer vibes with the ability to hit Industry City for an expansive trade show that also includes their courtyard as well as events that take place around this event. It's about celebrating the hospitality community, educating, and of course getting in great sips and bites!

The day before this 2-Day event, we headed to City Winery at Pier 57 for Wine Enthusiast’s Sip of South America which showcased wines from Chile, Brazil, and Argentina! We listened to an informative panel about wines in this region, the terroir, their pairings, and where the industry is going! We also sampled a number of wines while talking to the winemakers!

IG @wineenthusiast

Later that night, we made our way to Mister Paradise in NYC for a pre-event for BCB Brooklyn, Mixing with Mexico presented by William Grant & Sons showcasing Milagro Tequila. In a bit of a bar takeover, Bar Maruo (listed as a top 50 North American bar in Mexico City) created a series of Italian aperitifs with a tequila twist.

We also enjoyed an intimate tasting with Stilo Pimentel, who is an ambassador of the brand. He walked us through their portfolio as well as talking about what sets them apart from other Tequila brands.

IG @milagrotequila

We were definitely ready to hit the tradeshow of BCB Brooklyn on Jun 10th. As we have navigated this for the past few years, visiting the booths are a mix of 1:1 Tastings and simply visiting what speaks to you. We always like mixing it up and taking breaks in between. Last year, we sat down to talk with Jackie Williams who is the Event Vice President of BCB Brooklyn. Since we caught up with her after the tradeshow, she can provide great insights on a number of things that we saw this year as well as looking ahead to what we can expect next year!

ATHLEISURE MAG: We enjoyed this year's BCB Brooklyn from the tradeshow to the external events! We've had the pleasure of interviewing you last year as well as attending the show which was amazing. What can you tell us about new additions to this year's show that you were excited to execute?

JACKIE WILLIAMS: So glad to hear you and your team enjoyed this year’s event, and thank you for joining us! There were quite a few new elements this year, but one of the biggest was the spotlight on growing the “No and Low-Alcohol” category. From low-ABV spirits to non-alcoholic cocktails, it was amazing to see so many brands in this space have a strong presence at this year’s show. This growing movement was also on display in our education programming, which really speaks to how BCB Brooklyn serves as a hub for industry trendspotting and forward-thinking conversations.

Two other standout additions this year were our first-ever Brand Accelerator Pitch Competition and the Cirque de BCB Brooklyn event. Both reflected some of our core values at BCB Brooklyn: championing emerging brands and creating fun, meaningful ways for the community to gather.

AM: What are 3 brands that were new to the show we should have our eye on?

JW: There were so many incredible brands that activated this year, including Volans Tequila, Parch Non-Alcoholic Agave Cocktails and BŌKEN, to name a few. These newcomers made a strong impression, alongside many others who came from all over to showcase their gins, tequilas, liqueurs, aperitifs, no and low products, and more. While we’re seeing new names entering the space and participating in BCB Brooklyn, it’s also inspiring to see how returning brands continue to evolve and raise the bar each year.

AM: From an educational standpoint, what kinds of trends and hot topics were shared/discussed at this show?

JW: We had a phenomenal education line-up this year, thanks to our Head of Education Lynnette Marrero and our 2025 Education Committee. Some of the topics that resonated most included the continued rise of low-ABV and non-alcoholic offerings, entrepreneurial growth, and deeper conversations around cultural identity and representation in the hospitality space. Every year, we aim to provide programming that’s both practical and inspiring, where industry professionals walk away with more knowledge than they came with.

AM: The Courtyard Bar Takeovers are always a great highlight! What can you tell us about this?

JW: The Courtyard Bar Takeovers were such a fun part of BCB Brooklyn this year! We had a great lineup of people serving up drinks behind the bar, including rapper Ja Rule, who co-founded Amber & Opal, as well as The Original Pickle Shot and Jack Sotti from Renais Spirits. Beyond the cocktails, the courtyard became a space for connection and gatherings. One of my favorite moments there was the “Sip with PRIDE Meet-Up” with drinks provided by ALB Vodka in front of the BCB letters in Courtyard 7/8. It was a vibrant space for members of the LGBTQIA+ community and allies to network, exchange stories and build new relationships.

AM: We also enjoyed going to Ja Rule's lounge booth where we literally bumped into him which was a fun moment for us - what is your favorite moment of this show?

JW: It was great to have Ja Rule and his Amber & Opal Co-Founders join us at BCB Brooklyn this year. On top of having his amazing team onsite, one of my favorite moments from this year’s show was the first-ever BCB Brooklyn Brand Accelerator Pitch Competition, Presented by Women of the Vine & Spirits® & Diverse Powered Brands™. The finalists brought a ton of passion and innovation to the stage, and the winner received a prize package worth over $50,000 in services to help grow their brand. It was incredible to witness how impactful our show can be for businesses looking to grow in the industry.

AM: What were you most excited about at this year's BCB Brooklyn?

JW: There was so much to be excited about at this year’s show. From the high-energy Courtyard Bar takeovers to the depth of conversations in our VIP+ sessions, it’s hard to pinpoint only one thing I was most looking forward to. I will say, I always love seeing how each brand activates at their exhibitor booth and this year, brands like Barr Hill (showcased live bees), Ritual Zero Proof (had an ice cream machine) and Ketel One (had a pre-batched espresso martini machine) set the bar high for next year’s booth activations.

AM: Is there anything you can tell us about next year’s BCB Brooklyn as we’re already pumped for it!

JW: Believe it or not, we have already hit the ground running with planning for next year’s BCB Brooklyn, which will take place on June 9th and 10th at Industry City. While I can’t reveal too much yet, I can say we’re building on the momentum from this year and pushing to make 2026 even more impactful, inclusive and unforgettable.

IG @barconventbrooklyn

As the end of Day 1 came to an end, we made our way to Williamsburg, BK to attend Une Petite Soiree presented by LPM Restaurant and Bar at Bar Blondeau which is located at the Wythe Hotel. This restaurant has locations all over the world and at this event, they showcased 4 of their mixologists that are from these global destinations! We enjoyed sampling the beverages, taking in rooftop vibes and more! Attendees enjoyed cocktails from Michter's Whiskey, Farmer's Gin, and Mezcal Los Siesta Misterios.

IG @lpmrestaurants_us

@lpmdubai

@lpmrestauranthk

@lpmlimassol

Getting a taste of French Riviera style was definitely a great time for all of us. Interestingly enough, we were able to go across the street for one of the biggest opening parties to kick off BCB Brooklyn! William Grant & Sons had a Block Party: Bowling Bash at Brooklyn Bowl where they showcased their portfolio of brands which included Hendrick’s Gin, Monkey Shoulder, Milagro Tequila, Glenfiddich Single Malt Scotch, The Balvenie Single Malt Scotch, Tullamore D.E.W., and Reyka Vodka. In addition, we had a number of savory bites, bowling, and listening to a live band that kept the energy going. It was great to talk to the hospitality community, meet up with others in the industry and to find a few cocktails that we had never considered and to put them in our rotation!

After a great day filled with walking the floor and enjoying great parties, we started the next day back at Industry City to continue navigating the show floor as well as to join our 1:1 Tastings with Hendrick’s Gin and Tullamore D.E.W. Being able to talk with the brand to find out more about the history, new items in their portfolio as well as how they will continue to connect with those that enjoy their brand is always informative and is one of the things that's great to find out and you never know how you'll know more about those brands within our Athleisure Media community as well.

IG @brooklynbowl

@hendricksgin

@monkeyshoulder

@glenfiddichwhisky

@thebalvanie

@tullamoredew

@reyka_vodka

As BCB Brooklyn came to a close, it wasn't quite over yet as we took a seriously immersive experience to bookend the past two days with Don Julio’s Por Amor: An Immersive Tasting Experience at Mercer Labs in Lower Manhattan. Mercer Labs Museum of Art and Technology is known for their cutting edge technology that allows you to see screens and a full multi-sensory journey. We were able to experience the first-ever full brand takeover that took place here.

Via an interactive tasting we smelled and sipped Don Julio 70, Reposado and 1942 and we were served them in unique ways.

We saw and heard Don Julio's origin story through immersive video projection, 4D sound, and atmospheric storytelling.

We also had the opportunity to create our own signature cocktail at a hands-on mixology station guided by expert bartenders and to name them. Although our event was press only, from Jun 12 - 15, there were limited complimentary tickets that were available to the public.

IG @donjuliotequila

PHOTO CREDIT | PG 102 + 105 BCB Brooklyn | PG 106 - 113 Don Julio |

Read the JUN ISSUE #114 of Athleisure Mag and see BCB Brooklyn 2025 in mag.

NEW YORK CITY WINE FOOD FESTIVAL 2024

We had a great time last year covering the Food Network NYC Wine Food Festival presented by Capitol One. So of course we were looking forward to attending again this year for the NYCWFF presented by Invesco QQQ which had a wide array of events taking place in Manhattan as well as Brooklyn for the first time! Over the 4 days from Oct 17th - 20th, we enjoyed a number of events along with attendees that had access to Grand Tastings, culinary demos, pier parties, dining experiences, walk-around tastings, cocktail parties, live entertainment, lunches, brunches, and master classes.

All of these festivities and good vibes supports God's Love We Deliver which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves. To support the health of their clients, they provide ongoing nutrition assessment, education, and counseling. They serve people in need and their children and caregivers. To date, NYCWFF has raised $14.8 million to this essential cause!

There's nothing like interacting with your favorite Food Network stars, chefs at restaurants that have been your faves or new to be faves, culinary personalities, wine and spirit brands, restaurant groups, purveyors and culinary enthusiasts! There were laughs, surprises, discoveries and so much more!

SOUTHERN GLAZER'S WINE & SPIRITS TRADE DAY Hosted by Wine Spectator at Grand Tasting - Trade Day

We started our coverage with one of our favorite events that we attended last year, Southern Glazer's Wine & Spirits Trade Day Hosted by Wine Spectator at Grand Tasting - Trade Day which was held at Invesco QQQ Campus located at Brooklyn Army Terminal.

Heading into this event, we knew that we were looking forward to vendors that we had enjoyed last year including Bareburger, Johnnie Walker, and Hampton Water which is owned by Jon Bon Jovi and his son, Jesse Bongiovi to name a few!

One of our favorite bites of the day took place in the center of the action at Modelo's tent, who paired their Spiked Agua Frescas with tacos by Taqueria Ramírez who is based in Greenpoint, Brooklyn.

We also enjoyed swinging by Rosa Mexicano's booth as they had a fantastic pairing of Elote as well as a savory taco. We've had the pleasure of enjoying Happy Hour, lunch and dinner at this restaurant and it was great to see them getting in on the culinary fun!

We even swung by Food Network's large booth that served up a number of cocktals which was the perfect way to enjoy our dishes from Rosa Mexicano.

Last year, we had the pleasure of interviewing Chef Philippe Chow of Philippe Chow and as he participated again this year, we wanted to see what he was up to, why he was there this year, and to hear about his upcoming restaurant openings in Nashville as well as in Miami!

ATHLEISURE MAG: It was such a pleasure to interview you last year at this show. So I'm glad to see you again. Why did you want to come back to be at this festival today?

CHEF PHILIPPE CHOW: Last year was a success and I want more people to know who we are!

AM: Oh, amazing and what are you serving this year that everyone's getting to enjoy?

CHEF PC: Chicken Satay is my favorite!

AM: That’s great, I enjoyed it last year and am so glad that it is here as well!

When you're creating the menu for your restaurant what are the processes you go through to decide what will be on the menu?

CHEF PC: Every time I work on making new dishes, if I like it, it’s going to be something that will be on the menu!

AM: We know that Chicken Satay is your favorite dish! Are there two other dishes that you love having at the restaurant as well?

CHEF PC: Oh well, Peking Duck and another one is the Wagyu Beef Dumplings. That’s a new dish and it’s really good!

AM: Well obviously, we know the two restaurants that you have here in New York and the one that's in DC, but you're opening up one in Nashville as well as Miami! Are you excited about that? Why did you want to go to those two cities?

CHEF PC: I’m so happy! Those are 2 of my favorite cities!

AM: Oh wow! Well it’s always fun to catch up with you and we can’t wait until we dine again at your restaurant in the city and we’ll have to check out your new ones as well!

CHEF PC: Of course, we’re happy to have you!

IG @philippechow

THE BETTY BOOZE HARVEST HAPPY HOUR Hosted by Blake Lively

At the Betty Booze Harvest Happy Hour by Blake Lively (Gossip Girl, The Age of Adeline, It Ends With Us) attendees made their way to The Seaport at the Lawn Club to enjoy sparkling cocktails and of course to have great bites by a curated group of chefs. One of the restaurants that participated was Restaurant Yuu which is located in Brooklyn. Chef/Owner, Yuu Shimano talked with us about being at the event and what we can expect when we head to his restaurant this Fall.

AM: Why did you want to participate in this year's Food Network NYC Wine Food Festival?

CHEF YUU SHIMANO: The New York Food and Wine Festival is an important event for our industry. I also wanted to participate because it was for a good cause - God’s Love We Deliver, which cooks and home-delivers nutritious, medically tailored meals for people too sick to shop or cook for themselves.

AM: Tell us about the event that you were part of!

CHEF YS: Blake Lively and surprise guest Michael Kors hosted the Happy Hour event. It showcased the launch of Blake Lively’s Betty Booze’s gourmet cocktails, handcrafted by Lively herself.

It took place at the Lawn Club where guests could play lawn games and socialize and try Blake’s new product.

AM: What did you serve guests?

CHEF YS: I prepared a very French dish, which was a Corn Consommé with Duck Confit.

AM: What can guests expect when they come to Restaurant Yuu?

CHEF YS: Upon arrival, Guests are seated at a beautiful L-shaped 19-seat tasting counter; a carefully curated collection of classical and jazz music plays as the curtain opens, the lights go up, and a row of chefs inside a kitchen is revealed. I personally greet each guest then with the clap of my hands, my team members scramble to their positions for the show to begin. This is our way of welcoming guests and making them feel special. It is high-level while having fun with fine dining.

AM: As we're in the fall and looking forward to the holiday season, are there any events that are going on that we should keep an eye out for?

CHEF YS: We have an exciting event coming up on November 27th. We’re thrilled to welcome renowned Japanese bartender, Shingo Gokan for a special collaboration. Guests can look forward to a unique dining experience featuring a curated menu with exquisite cocktail pairings designed by Shingo for each course.

IG @restaurant_yuunyc

MEET CUTES NYC PRESENTS TACOS & TEQUILA HOSTED BY MICHAEL VOLTAGGIO PART OF THE PERDUE EVENT SERIES

We continued from the events earlier in the day to Wall Street at night for Meet Cutes NYC presents Tacos & Tequila Hosted by Chef Michael Voltaggio part of the PERDUE Event Series at Hall des Lumières. This is one of the later events on the schedule and perfect to enjoy on a Friday night! Knowing that we would be able to enjoy some of the best tacos in Manhattan and Brooklyn as well as an array of tequila and mezcal brands as well!

Chef Michael Voltaggio was the host for the night and he also launched his brand new tequila at the event, Marcado 28. Last year we had the pleasure of having him for our JUL ISSUE #91 cover, so it was great to catch up with him to find out about his participation in this year's festival, this tequila, and upcoming projects!

ATHLEISURE MAG: We enjoyed having you as our cover last year and it's great to see you at Tacos & Tequila! Before we delve into why you're at this event, we enjoyed the latest season of Bobby's Triple Threat. What do you love about this show and do you have a favorite episode from this season?

CHEF MICHAEL VOLTAGGIO: Bobby has created something very special with triple threat. We function as a team and he’s the best coach we could ask for. My favorite thing is the individual cooking POV’s that each chef challenger brings to the competition. Win or lose, we learn from every chef that walks into the club.

AM: You're hosting Tacos and Tequila! Why do you enjoy participating at Food Network NYC Wine Food Festival?

CHEF MV: Lee Schrager has been putting on both South Beach Food and Wine and New York Food and Wine for many years. As our industry continues to evolve, so does the festival year after year. I get excited every year to see what events we get to host and or be a part of. It’s always fun to reconnect with my peers twice a year as well as have the opportunity to eat, drink and party with all the fans.

AM: You just launched and debuted Marcado 28 today at Tacos & Tequila! Why did you want to partner in this tequila and how did this come about?

CHEF MV: I look at every project as an opportunity to learn something new. My goal is always to absorb as much information as I can, and the reward is getting to share this information and these experiences with as many people as possible. With Marcado 28, I was given an opportunity to learn everything from building a unique brand, to the history and production of tequila with a family that’s been doing it for generations. This is bigger than just a new spirit, it’s the spirit behind the spirit that I’m excited about. It’s the authenticity and commitment to creating something special that attracted me to this project and every partner involved has contributed their passion and expertise to create a tequila for everyone.

AM: You also worked with 2 tattoo artists to create the art for the labels. Why is this tequila also a love letter to tattoo culture and why is someone's tattoo story so important?

CHEF MV: More about the love letter of defiance. We all have something defiant about our personal stories and this is not to be dismissive of those stories, but rather embrace and share them in a communal and positive light, while having some fun.

AM: It's always fun to see what you're up to with your restaurants Voltaggio Brothers Steakhouse and Vulcania! Is there anything that we should keep an eye out for?

CHEF MV: My brother, Bryan and I are currently working on a new project in our hometown of Frederick, MD.

IG @mvoltaggio

@marcado28tequila

After chatting with Michael, we navigated a number of the restaurants participating, we also took in the immersive space that continued to change with digital art throughout the night which made you feel like you were in an art gallery.

We took some time to talk with Tiny's Cantina with a fun conversation with Chef Cenobio Canalizo and Mathew Glazier, President of the GlazierWorks which is a restaurant group that includes this property as well as iconic eateries including Michael Jordan's The Steak House in Grand Central Terminal, Strip House, and Monkey Bar to name a few.

We talk about Chef Cenobio's culinary journey, Tiny's Cantina, the flavors of Mexico, and why they wanted to participate this year at the NYCWFF.

AM: Chef Cenobio, what was the first dish that made you fall in love with food?

CHEF CENOBIO CANALIZO: Ooo that’s a question!

MATHEW GLAZIER: I want to hear this because I'm learning about you!

CHEF CC: No, no.

MG: We've worked together for 28 years.

AM: Ok, that’s a long time!

MG: That’s a question that I don't even know the answer to!

CHEF CC: Well, the first time, which I think I did was make homemade tortillas.

AM: Ooo

CHEF CC: Yes. In Mexico when I was eight years old.

That's the first that I learned. It was making tortillas and that's when I started cooking.

AM: Wow. And what was yours?

MG: It was probably pizza! I’m from NY so it probably has to be pizza! I remember when pizza was a lot less expensive then it is now.

CHEF CC: You know what’s crazy? So my partners, we come from Mexico and they used to go like out of state selling flowers, right? So one day I stayed with all my brothers and they said that I had to make the tortillas and I was like really? So I did it.

MG: They were much more authentic.

CHEF CC: The funny part is I got some avocados and there were 3 of them and that’s not enough for my older brothers. So what I did was chop the avocados and I made some guacamole and I added some water and I made some soup avocado! It was so good and you’re dipping the tortilla it was so good!

MG: He’s so creative!

AM: Tell us about your culinary background and how did you come to Tiny’s Cantina?

CHEF CC: Everybody asks me like, what school and where I came from and my answer is I learned in the kitchen. So, every restaurant I worked in, I learned from there! When I started working, I was a dishwasher in 1994.

AM: Wow!

CHEF CC: In 1995, like, I moved to the kitchen and I started learning like everything, like from scratch. Desserts, pantry, grill and all the way to chef!

MG: We actually do kind of the same thing now with the guys we have and it’s actually interesting to watch. It's not lost on him, you know his path and a lot of guys or women, you know, you start in the kitchen and you start from the beginning and, you know, it's a craft. You gotta learn like the right way. And it's very interesting for me to watch. I think if somebody, we just gave a raise to last week, he started as a porter and then he went to the line and now, he earned that position and, you know, hopefully God bless, you know, he becomes whatever he wants to be.

AM: That’s amazing!

MG: I don't think it's a unique story to us. It’s kind of still what's special about kitchens. But he kind of skipped over the fact that he had 2 Stars from the New York Times for the steakhouse.

AM: Which is amazing!

MG: We had a restaurant called Strip House and you're not old enough to remember working at a restaurant, called, Arizona 206, which was before that. I'm speaking for you so that I can give the concise version.

But then you also had, you know, Mike, who's the Head Chef of Michael Jordan Steakhouse Grand Central and then we, we actually sold a bunch of our restaurants to Tilman Fertitta CEO/Owner of Landry's.

And then we ended up doing a barbecue restaurant in Brooklyn. So that wasn't his craft, and then he turned it into his craft. He's the guy who smokes the meat. It's a labor of love because there's no shortcuts and then in 2021 right next to Morgan's there was a small restaurant which is literally why it's called Tiny’s. Some people insult me and say those are Tiny’s because I'm a big guy. No, it's Tiny's because the restaurant's small and I was speaking for him but you know we've known each other for a very long time. This is the opportunity for him to do like you make the ham tortillas and to make the things he's talking about, make his stuff that, you know, that he learned when he was younger, which is kind of kind of cool!

AM: Wow!

MG: He does the hard work. I'm the pretty face. But next year I do the hard work and he's the pretty face.

AM: Plot twist!

MG: We do odd and even years.

AM: Well, why did you guys want to be at this event? I mean, I love tacos, love tequila and mezcal. So why did you guys want to do it?

CHEF CC: I mean, I think this event is great. It's a great opportunity for the restaurant and for my company. To bring it in this event, it’s not just 100 people, it’s a lot of people! They’re going to be able to know about the restaurant a little bit more. Tiny’s Cantina, it's a small place next to the Barclays Center in Brooklyn. So we want to spread the name and for people to try our food and to know more about our authentic Mexican food.

AM: Why did you want to do it?

MG: We have a Mexican restaurant and it's a Mexican restaurant event! No seriously, we've done it for years with different restaurants, you know, we have done barbecue. There are so many events that this festival has! This one's one of the fun ones! It’s late at night and it's a different type of atmosphere. I think you can take the food seriously without being too serious about it. When I look around at those who are participating, they're fabulous, and we’re people coming together and in a way providing the festival goers who are customers to let them have a good time. Let them get exposed to some restaurants! This year, they're focusing on Brooklyn, which is great.

AM: So great.

MG: So we're two Brooklyn restaurants right here and you know it's exposure. You know we've been playing in the barbecue world for a while. We have been doing these barbecue competitions for awhile and this event is special. Tonight’s event has a little bit of a party vibe and hopefully, everybody has a good time! We have a great space up here!

AM: So what are we eating tonight? What are you guys serving?

MG: I'll give the terrible English version – Birria De Res which we debated what does Birria De Res mean. If you want to hear where that came from –

AM: I would love to.

MG: So I was like, what does Birria De Res mean and he’s like beef. So I said, what the De Res part? And he was like beef. So, you gotta take it out of context. So how long do you roast the beef on the bone for?

CHEF CC: Ok so let me just explain a little about how we do it in the restaurant. So at the restaurant, basically we serve it with some consume and some marrow bones. Here, we serve it with some onions and cilantro. I braise the beef for 4-5 hours, I cover it and do not open it and you leave the whole piece of meat inside and that's the way how we cook it.

MG: I’m still trying to understand.

CHEF CC: Well basically Birria, you can do it with different meats. You can do it with lamb, or any kind. So the Res is the type of meat and that’s what we say in Spanish. So Birria is the Res and the Res is beef. That's what we're serving tonight with the 3 different sauces.

AM: Yum!

CHEF CC: We have avocado, which this one is mild. Medium is pumpkin and Chile de Arlo which is smooth and spicy!

MG: We did this event last year and throughout the whole event I was going, Pumpkin, but it's not seasonal. So we actually do it all year round.

AM: When we come to the restaurant, what are 3 dishes that we should eat and both of you need to share your picks!

MG: You give two and I'll give one.

AM: Okay!

MG: Because you're the chef and as I said, I’m the pretty face!

CHEF CC: Number one.

AM: Okay.

CHEF CC: Number one, do you want to start with an appetizers? If you want to start with an appetizer, we have a great Guacamole Tropicale. Why is it Guacamole Tropical? It’s because we we garnish with some mango, grilled pineapple, and pumpkin seeds.

For an entrée, I have a bunch of dishes but try the Birria Tacos it’s just special. It has that flavor with that Romero and the tacos that way that we do it with the tortillas, you need to try that. That's number two. My other entree try the Fajita! The Fajita has that smell and that flavor. When you bring it to the dining room with that smell and you have the aroma with the herbs.

MG: It's great. Our restaurant is so small when you sell one, people just keep purchasing it!

CHEF CC: We do shrimp, steak, and chicken.

Now the new one we have is a fajita and is a surf and turf we do it with lobster and steak for 2.

MG: My favorite is actually the least expensive Taco on the menu which is a popular thing to say. Well you know what it is?

CHEF CC: Yes, the Chicken Tinga!

MG: No!

CHEF CC: Which one?

MG: Taco al Pastor!

AM: Yes! I love Taco al Pastor!

MG: You know why? Because what he does to make these tacos, you should explain the culinary side of it.

CHEF CC: So the Tacos al Pastor, I started doing a little bit and you know, my daughter, she really knows, she's 16 years old. She really knows about these tacos because she travels to Mexico a lot and she really knows about good Taco al Pastor. Every restaurant we go to - she only smells it and says, “I don't like the stock, this is not the original,” but somehow I did it with my tacos at Tiny’s.

You know the way that we have the color, how we cook the meat! It's a killer and she loves it!

MG: It's fun. Actually you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclay Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

It's fun. Actually, you know so we've been doing this a while and, you know, this restaurant compared to most - the food's just good and there's no pomp and circumstance to it. We've all done fine dining. This is all about the food and it's, you know, like for me it's just very refreshing.

We had Strip House and I remember when I was doing side carving chickens table. Like, enough of that! This is coming into eat and to enjoy yourself. Hopefully you have 5 drinks and you're not driving and you go home. That's the nice thing about being a New Yorker and being by the Barclays Center.

Just enjoy yourself and it's not expensive. Mexican food is very competitive in New York. It just is and the market won't take very expensive. It's all very reasonably priced and it's just good food, enjoy it and get a little on your shirt and then go home. It’s very different than what we did before and I think that it’s very good to have fine dining. In that world, you care how many inches the fork or the knife is from the table. Like we're not driving ourselves crazy, right?

CHEF CC: Yeah!

MG: I really like that he puts in the work in the kitchen and I think that we have the easy job in the front of the house because we just have to serve it. It takes four minutes to serve and it takes five hours to make it.

Look, t's fun. I don't think anybody really loves the way that I think of Tiny’s in my mind, but I think it's like a bar and everybody should walk and be like, oh my God, the food's good. It’s kind of under the radar. People are coming in for the games and we're packed for every event.

AM: Yeah, being by Barclays is such a great location.

MG: We only have like 10 tables.

AM: Wow.

MG: 18 bar stools and they're coming in. It just kind of blows you away. This is a very understated route, you know. It’s about the food. We're not all dressed up. We're doing what we like to do.

Being at the Barclays Center, and I’m sure a lot of places have this, but if Justin Timberlake is performing, we have that crowd, when the Liberty is playing we get that crowd and we have such a diversity of people that come to our restaurant and of course being on Flatbush Avenue is diverse by its nature!

You know, price - not everybody can afford to go out and spend on the million dollars. We've been in those restaurants where you're our average check, you know, is $125 per person. That's not everywhere and not everybody can afford to do that.

For some people and it's in New York, money is no object. That's not my customer on Flatbush Avenue. My customer may be going to the Nets. So I gotta make sure that we're providing a value, you know, you got to go in there and say that was worth it or else.

PF: How much is the surf and turf?

MG: That’s the most expensive item on the menu and it’s like $42,

CHEF CC: It’s for 2 people!

AM: Oh okay!

MG: We give you half a two pounds lobster. I know because I just bought them. A 2-lb lobster is $26 so that’s $13, a pound.

How big is the steak that is on there?

CHEF CC: 8oz. We serve it with a side of rice and tortillas.

MG: So that's probably one of our higher food cost items. So the tacos, I like the pork – the Tacos al Pastor is $13 on the menu!

IG @tinyscantina

@cenobiocanalizo

PHOTOGRAPHY CREDITS | Paul Farkas

Read the OCT ISSUE #106 of Athleisure Mag and see New York City Wine Food Festival 2024 in mag.

CRAFT COCKTAILS WITH THE STARS | CHARLES JOLY

In our JAN ISSUE #97, we caught up with Charles Joly, globally acclaimed mixologist where he shared what it was like to create and pour Johnnie Walker Blue Label craft cocktails as the Official Spirit Sponsor of the 75th Emmy® Awards. We kicked off Awards season speaking with him and we wanted to circle back with him as Tequila Don Julio was a proud partner of the Governors Ball, the official after party of the 96th Academy Awards. We wanted to find out about what it was like for him to pour at one of the biggest after parties of the season and he also shared recipes that we can enjoy for the red carpet moments that we enjoy year around!

ATHLEISURE MAG: What does it mean to you to be the official bartender for the Governors Ball, the official post-Oscars after party?

CHARLES JOLY: Each year that we're invited back to create cocktails for this amazing event is an incredible honor. You hear this being referred to as "Hollywood's Biggest Night" quite a bit. We take that to heart! Each of the artists in their respective fields are being recognized for their expertise and passion. For many of the attendees, this may be a once in a lifetime nomination. How cool is it to show up with the celebratory cocktails made just for that night, a superb lineup of tequila and a world class crew of bartenders to help throw the party?!

AM: We always look forward to the Oscars and as many people enjoy hosting their own viewing parties with friends or even if it's solo, how can we make sure that our cocktails are star quality?

CJ: You can definitely sip along with the stars and make these cocktails for your next celebration. While we definitely pull out all the stops, we also always provide easy, at-home recipes for cocktail enthusiasts to make at home.

When it comes to your cocktails, the end result will only be as good as the ingredients you put in. Tequila Don Julio is the perfect foundation for each of the drinks.

Be sure to use fresh juices and take an extra moment to look at simple details: use an attractive glass, use a thoughtful garnish etc.

In the end, taste is wildly subjective. Use my recipes as a guideline, then feel free to adjust to your (and of course your guest's) taste! Don't worry if you don't have every exact ingredient on hand. Get creative and don't be afraid to make little substitutions.

AM: Based on the drinks that you served for the 96th Oscars, what would you suggest that we pair with these drinks as we enjoy them at home?

CJ: The sky's the limit when it comes to food-cocktail pairings. If you'd like to stick with the idea of Mexican flavors, you can't go wrong with a spread of salsas, tacos al pastor and refreshing aguachile.

AM: What did you serve at this year's Governors Ball and which spirit will you be highlighting?

CJ: Tequila Don Julio is in the spotlight! The lineup of bottlings from the brand is more exciting than ever. We'll of course be showcasing the Tequila Don Julio Blanco, which shows the spirit in its purest form. I was also happy to explore cocktails with some newer releases, including Tequila Don Julio Rosado and Alma Miel. The icing on the cake is Tequila Don Julio 1942; everyone's eyes light up when they see this bottle on the bar.

The cocktails are all inspired by the idea of Modern Mexico and range in style from familiar, bright and refreshing (It's Showtime - Tequila Don Julio Blanco, Pineapple-Cilantro, Pink Peppercorn, made by Isra Baron) to sparkling and celebratory (Written in the Stars - Tequila Don Julio Rosado, Guyaba, Watermelon, Rose Champagne) to an elegant Martini (Round of Applause - Tequila Don Julio Alma Miel, charred corn & epazote infused vermouth, cacao bitters, charred corn husk-salt rim).

To showcase Tequila Don Julio 1942, I created a special pairing and signature serve. We worked with an artisanal chocolate maker, Sleepwalk Chocolate, to create a truffle with a mole center and 1942 infused cacao nibs. All of this is lightly smoked with palo santo wood in front of the guest.

Here are signature Don Julio recipes below co-created by Charles Joly and Mexico’s Bartender of the Year Israel Barón.

1942 ENCORE

INGREDIENTS

• 1.5 oz Tequila Don Julio 1942

• Paired with mole-flavored chocolate truffle bite with gold flakes

PREPARATION

First, pour Tequila Don Julio 1942 into a stemmed Sherry glass. On the side, serve the mole-flavored chocolate truffle bite.

ROUND OF APPLAUSE

INGREDIENTS

• 1.5 oz Tequila Don Julio Alma Miel

• 1.5 oz Herb-Infused Bianco Vermouth

• 10 drops Chocolate Bitters

• 3 dashes Orange Bitters

PREPARATION

Combine all ingredients in a mixing glass over ice. Stir well and strain into a chilled Coupe glass.

IT'S SHOWTIME

INGREDIENTS

• 1.5 oz Tequila Don Julio Blanco

• 1 oz Pineapple Coriander Tincture

• .5 oz Agave Nectar

• .5 oz Fresh Lemon Juice

• 1 oz Pineapple Coriander Tincture

• .5 oz Agave Nectar

• .5 oz Fresh Lemon Juice

PREPARATION

Combine Tequila Don Julio, pineapple coriander tincture, agave honey and fresh lemon juice in a cocktail shaker with ice and shake well. Strain over large ice cube into Collins glass rimmed with salt and pink peppercorn.

WRITTEN IN THE STARS

INGREDIENTS

• 1.5 oz Tequila Don Julio Rosado

• .75 oz Guava Syrup

• 2 oz Organic Watermelon Juice

• .5 oz Fresh Lemon Juice

• 1.5 oz Chilled Rosé Champagne

PREPARATION

Combine Tequila Don Julio Rosado, guava syrup, organic watermelon juice and fresh lemon juice in a cocktail shaker with ice. Shake well and strain into a Coupe glass. Top with chilled rosé champagne.

IG @donjuliotequila

@charlesjoly

PHOTOGRAPHY COURTESY | Mark Von Holden, A.M.P.A.S. for Tequila Don Julio

Read the MAR ISSUE #99 of Athleisure Mag and see CRAFT COCKTAILS WITH THE STARS | Charles Joly in mag.

SUSTAINABILITY IS KEY | DANIELLE LOMBARD

It's always great to enjoy something that has added benefits to help others! With Earth Day being this month and an ongoing focus on sustainability, we connected with Danielle Lombard who we were first introduced to on the 21st season of The Bachelor and again when she was on season 4 and 5 of Bachelor in Paradise. In addition to being on the show, Danielle is focused on sustainability and doing what is necessary to benefit the Earth in a number of ways. We talk about how we can be sustainable in a number of ways as well as her partnership with Astral Tequila through their This Round's For The House which supports the Adobe Brick Project. She shares how we can participate and how it benefits Jalisco, Mexico.

ATHLEISURE MAG: You’re very passionate about sustainability. How have you incorporated that into your life and why is that so important to you?

DANIELLE LOMBARD: I’m really passionate about sustainability just because, I have a very deep appreciation for nature and I think that over the last few years, I have become really aware of the negative impact that we have on it. Especially during the lockdown and COVID, I bought a National Park pass and I was driving around to all of the National Parks. I just realized that this is something that I love so much and that I don’t want to lose it. So what are the things that I could do at home to help diminish my footprint. I think that I do that because I compost all my food waste now, I shop consignment and vintage as much as possible, I upcycle when I can and I just try to join a lot of neighborhood recycling programs – recycling my empty beauty products and supporting sustainable brands such as Astral.

AM: We love that. For someone who has not started their journey and maybe overwhelmed as there are so many things to do and ways to go about it, they may be looking for easy or simple ways that they can get to the starting line. What would you suggest to them?

DL: I mean I always tell my friends just "re" as much as you can in recycle as possible – as much as you can! I mean, I bring my reusable bags to the grocery store as opposed to getting a plastic bag. I can just use my reusable shopping totes. I always carry around my refillable water bottle instead of buying a plastic water bottle. And if you’re out and about, you can always ask for your bartender to make you a cocktail with Astral so that you’re supporting a good cause.

AM: Tell us about the Adobe Brick Project. I think that it’s really interesting and that they are building homes in Jalisco, Mexico. In addition to tell us about this, why did you want to partner on this with them?

DL: As you know, I love sustainability and I try to implement those practices as much as possible. Astral asked me to be part of their Earth Day initiative which is promoting the This Round's For The House, which is all the bottles that are being purchased are going towards the Adobe Brick Project. With that, they are using all of the upcycled adobe bricks to create homes is Jalisco, Mexico which is where their tequila is produced. So, I like that they are giving back to their community. This Earth Day, Astral is going to announce that they have 10 homes being built right now.

AM: That’s amazing and it’s really cool to see that by enjoying your favorite tequila shot or cocktail you can assist in this initiative. I’m assuming that you have a favorite recipe as well!

DL: I do! I did a trip with them in Joshua Tree which was wonderful! We had a mixologist help us create cocktails based on our signs. So, I’m a Capricorn and I’ve been addicted to this cocktail ever since. It’s called the Saturn Moon. It’s with Astral Tequila Blanco, fresh lime juice, agave, ginger beer which is one of my favorite mixers and then we also muddled a handful of fresh blueberries!

AM: That sounds really refreshing!

DL: It’s amazing and one of the favorite drinks that we had!

AM: I’m a Virgo and even I would want to drink that one!

DL: Ok, I’m a Virgo Moon! The blueberries were really a nice touch.

AM: We enjoyed seeing you on The Bachelor and The Bachelor in Paradise. What was your biggest takeaway from your time on the show?

DL: Oh wow, I think that for me, going into it, I had recently gotten out of a very unhealthy relationship where I was very codependent on this person and spent several years building up their career and life. When I left, it was just this process of rediscovering myself. I validated the fact that I was glad to leave the relationship and that it was a good decision. I left with a new sense of independence and who I was as a person and what my values were. I also left with some of the most amazing friends that I now talk to every single day!

AM: That’s amazing. We always love when we interview people whether they were competing or they were The Bachelor/Bachelorette, we just had Michelle Young a few months ago and we always like talking about the group chats and who’s in it. Who are the people you talk to?

DL: Oh yeah! It’s pretty wild because after you get off this show, it’s such a unique experience. It’s really nice to have those group chats to share what you’re going through right now, because no one else really knows. Even in past seasons, everything from each house there is always some tea that happens, but I talk to Raven, Alexis and Jasmine. Those are my core girls that I’m still friends with every day. I just had a canceled flight in Dallas and I went over to Alexis’ house and spent the night.

We're always on a mission to find our next favorite cocktail and Danielle's Saturn Moon, sounded refreshing. We're going to share with you the recipe for Saturn Moon and whatever your horiscope is, Astral has a series of Astralogical recipes for you that's in line with your sign or your tastebuds.

SATURN MOON

WHAT YOU'LL NEED

1.5oz Astral Tequila Blanco

.5oz Fresh Lime Juice

.5oz Agave Nectar

A Handful of Blueberries

Ginger Beer

HOW TO MAKE IT

Combine first three ingredients into a cocktail shaker and muddle lightly. Add ice, shake and strain into an ice filled glass and top with Ginger Beer.

IG @daniellellombard

PHOTOGRAPHY CREDITS | Andrew Ho

Read the APR ISSUE #88 of Athleisure Mag and see SUSTAINABILITY IS KEY | Danielle Lombard in mag,

NATIONAL MARGARITA DAY

We’ve been a fan of tequila as it’s so versatile whether you’re sipping it straight or making a dynamic cocktail. We wanted to know more about this spirit and took some time with Jaime Salas, Tequila Expert and Head of Agave Advocacy at Jose Cuervo to talk about National Margarita Day which is Feb 22nd, how we can pair this beverage and what he looks for when it comes to tequila.

ATHLEISURE MAG: What is a Mixologist?

JAIME SALAS: A Mixologist is someone who concocts cocktails and they don’t necessarily have to have had come from bartending if that explains it a bit more. You have a bartender that can be equally as good, but a Mixologist is someone who plays with flavors, liquid form like a cook would, but not necessarily having had that backdrop. So you could be both, but you can be a Mixologist that hasn’t been a bartender.

AM: So you’re the Tequila Expert and the Head of Agave Advocacy at Jose Cuervo, what does that role entail and why do you enjoy it?

JS: Wow, that role entails in short form, me advocating and talking to people – anyone who will listen to information about Tequila and agave. It’s about the culture, the provenance, the heritage – all of those things especially as you can imagine, working with Jose Cuervo which has had over 250 years of Tequila making, experience and know-how. It’s an opportunity for me to be able to spread the joy that is Tequila if you will. More importantly, it’s about engaging in training, bartenders, consumers alike on the benefits of how to mix a drink to your point earlier. Or even looking at the cultural significance behind the production and what and how we do what we do. So advocacy for me is really about spreading the word and getting people to talk and getting people to better understand our products and more importantly, the category that they belong to.

PHOTO CREDIT | Jaime Salas’ IG @jthetequilaguy

AM: That’s fantastic!

What do you look for when you are trying a tequila?

JS: Well the first thing that you mentioned is what I love about it – that’s my favorite part about it by the way. It’s the ability to be able to explore flavors – not just Tequila ha ha. Of course, I love Tequila! But it’s about trying flavors in a cocktail and also the Tequila itself. So when it comes to Tequila as a base spirit for example, in a Margarita or what have you. I want something citrus, something that’s bright and has a lot of agave presence. Something that speaks to me and says that it is clearly Tequila. Something that has a bit of terroir – that salinity, that grittiness, and that sort of Earthiness. Tequila is a very unique spirit that comes from the Asparagaceae (formerly Agavaceae) succulent. There is nothing quite like it. I think that I look for all of those flavors that speak to that.

AM: We love Tequila. Here at Athleisure Mag, we’re always talking about why it’s a great beverage to drink. National Margarita Day is Feb 22nd. As a Tequila fan, what is a great go-to classic that we can enjoy.

JS: Well that’s just it. Part of what we’re doing today is showing folks how they can enjoy National Margarita Day at home or out and about in a ready to drink fashion. One that’s easy to level up, one that’s easy to enjoy when you’re entertaining guests and you want to enjoy the cocktail.

What I have here is Jose Cuervo Authentic Margaritas. We have the world’s #1 Margarita lineup in 3 delectable flavors. I wanted to showcase 3 different ways that you can level up!

We have the authentic Mango Marg, clearly very tropical and if you have ever had a slice of mango with a little chili sauce, so we have this Mango Marg with a chili salt rim over the rocks and it’s a pairing made in heaven. You have the brightness, the citric quality and the tropical note from the mango. It’s comingled with that heat so think of sweet and heat when you think of the Mango Marg with that chili lime rim. Then we have that authentic Lime Margarita. Here it’s more of a sensorial play so we have it with that highball glass. So think of it with a seltzer, but don’t fear, you can use different seltzer flavors if you like. You can use something more tropical if you like. You can add another level of flavor to your classic authentic Lime Margarita and it’s going to make it a sparkly Margarita. Then we have our authentic Pink Lemonade and here we thought that we would showcase how easy it is to pour into a large vessel or a punch bowl and layer in some contrasting lemon wheels which accentuate further that citric note and have your guests serve themselves. That’s more time to celebrate and less time for prepping.

AM: Obviously, you can have Margaritas alone, but they’re better with friends and food pairings. It’s so tasty with chili, tacos and steaks. What would you do in terms of pairings?

JS: You hit it spot on! For me, it’s all about flavor profiles. I think that Mexican in general works really well right? It’s a great cultural pairing. These 2 things were brought up together if you will. That savoriness that we look for in Mexican cooking – there’s a little bit of zestiness, brightness depending on the dish, fattiness depending on the type of taco - for example you get the meat that you fill it with. Clearly, avocado and guacamole can be done in 50 million different ways. So the idea is, getting something that is equally as bright or rich or savory so that the Margarita can be either a contrast or a compliment. But you want an ice-cold Margarita in hand, perhaps a Mango one that is going to go really great with a Brisket Taco or a taco that is on the fattier side. Those are all very complimentary flavors. My general rule of thumb would be, get something bright and zesty. Mexican is a great go-to, but always along the lines of something that is either going to contrast or compliment the very thing that you are sipping alongside that.

AM: With National Margarita Day coming up, what are you guys doing?

JS: You can visit us at Cuervo Margarita Shake-Up and you’ll learn more about our authentic Margarita flavors, you’ll learn more about how to host with them and clearly how to celebrate National Margarita Day. More interestingly, you’ll have the opportunity to submit your own recipe and flavor profile for a chance to win up to $100,000 in cash and prizes. The idea is that here we have our Tropical Paradise Margarita which launched last year. You or I next year could be celebrating one of our friend’s submissions assuming that they win. That I think is a point of pride that I think that anybody would be happy to be able to share!

AM: So fun! As an aside, if we were able to go home with you, how many Tequila bottles do you have in terms of items that you have samples? I’m assuming you have something that is the equivalent of a wine room.

JS: Yeah, more then I care to really admit to! Probably too many that should really be cohabitating with me right now. I think that I’m upwards right now of about 600 bottles –

AM: Oh wow!

JS: As an enthusiast you know, I love to play around with cocktails and more importantly, I like to collect and share those Tequilas with my friends.

Read the latest issue of Athleisure Mag.

BINGELY BOOKS

COCKTAILS OF THE MOVIES: AN ILLUSTRATED GUIDE TO CINEMATIC MIXOLOGY NEW EXPANDED EDITION

Prestel

Will Francis + Stacey Marsh

Cocktails of the Movies shares 72 recipes that take your through Hollywood's epic pictures such as Marilyn's Manhattan from Some Like it Hot or The Dude's White Russian in The Big Lebowski.

Each recipe has an illustration, the method, the drink's history as well as a summary of the scene that it appears.

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GOLD DIGGERS

Penguin Press

Sanjena Sathian

As we look at how we interact with one another and how harmful perceptions can be, Gold Diggers focuses on the model minority myth and its intersectionality in immingrant identity, community and the other side of ambition.

We meet Neil Narayan, a second generation teenager during the Bush-era in an Atlanta suburb who has yet to find his way. He feels the pressure of the expectations that his family as well as his Asian American community has of him. He tries to go after the kind of success that he knows his family want for him; however, he's more interested in Anita Dayal who lives in his neighborhood.

He learns that she is in possession of a storied alchemical potion derived from stolen gold. This "lemonade" has the ability to obtain the ambition of the gold's original owner. He realizes that this could be his chance. His effort to achieve this results in tragedy for his community. Years later, he resides in the Bay Area and still feels the weight of expectations outside of himself by his community. He believes that he may need to take the lemonade one more time regardless of the cost.

MEZCAL + TEQUILA COCKTAILS: MIXED DRINKS FOR THE GOLDEN AGE OF AGAVE

Ten Speed Press

Robert Simonson

It's well known that Mezcal and Tequila are embraced as a better for you spirit in your cocktails. Mezcal + Tequila Cocktails shares recipes that are a twist on the classics such as Mezcal Mule and Oaxaca Old Fashioned. It also shares new options such as Naked and Famous or Smoke and Ice. This book tells you how to integrate it into a classic cocktail formula while allowing the essence of the spirit to shine on its own! Enthusiasts of these spirits will be able to showcase their creativity and gain a better understanding of these agave cocktails.

Read the Apr Issue #64 of Athleisure Mag and see Bingely Books in mag.

HOLA MEZQUILA

Sammy Hagar has a wide range of achievements from being a member of Van Halen (as well as a number of other bands), a Rock and Roll Hall of Fame inductee, an advisor on The Voice and
having one of the most successful tequilas - Cabo Wabo.

It was a dinner out in Cabo San Lucas with his fellow The Voice co-star and friend, Maroon 5's Adam Levine and Jack Daniels (no relation to the whiskey brand, but he is the Co-Founder of Wilson Daniels a wine and spirits marketing company that at one time distributed Cabo Wabo prior to its sale to Gruppo Campari). Upon enjoying various tequilas, the restaurant owner suggested they try a mezcal (the younger Mexican cousin to tequila). The group found it to be too smoky; however, when they paired it with a tequila, a lightbulb moment took place which resulted in over 2 years of development and this produced the world's first Mezquila! Santo
Mezquila is a premium blend of two distillates 100% Blue Agave (tequila) and Espadin Agave (which produces Mezcal) - an entirely new spirit category was born.

"When Adam and I started tasting the different blends, I knew we had something special that people would love. It was only right to get the team back together and share Santo with the world," states Hagar. This "spirit band" that was united included those that were involved with the creation of Cabo Wabo.

As we noted earlier this year, Mezcal has definitely been an upcoming trend within the wellness industry in 2017. Levine describes Santo as a spirit, "that has a smooth, full agave, rich tequila flavor with a touch of smoky-sweetness that you can only find with Mezcal." This balance makes it perfect for sipping.

Read more from the May Issue and see Hola Mezquila in mag