Named after old fire service badges from the Sebastiani family, 3 Badge Beverage Corporation is built upon a philosophy of commitment and craftsmanship.
The company is led by 4th-generation vintner, August Sebastiani, out of an old fire station in Sonoma, California—the very same station his grandfather helped build and where his father volunteered. With its strong portfolio of award-winning beverages, you’ll be sure to find something you can be proud to serve.
The 3 Badge Beverage Corporation invited three Chilled 100 Ambassadors to create an inspired cocktail with Bozal Mezcal, Pasote Tequila and La Pivon Vermouth. Here are their unique cocktail recipes that use three of 3 Badge Corporation’s finest expressions.
Recipe by Aaron Joseph
Late Summer has always been one of my favorite times of year. I visit our local farmers market on a weekly basis, and all of the produce always has me inspired to create something new. Produce of ripe melons, fresh herbs, stone fruits and beautiful flowers are very abundant and some of my favorite things to use in cocktails. Taking a sip of La Pivon Vermouth instantly reminded me of herbal garden in a glass. The rich aroma of the botanicals came through harmoniously with the ripe red fruit and subtle spices. On the palate, it translated directly to the flavors on the nose, and I knew that I wanted to use it in a light, refreshing cocktail that merged some of the wonderful flavors of our local produce as well as highlight the delicious flavor of La Pivon Roja Vermouth.
- .75 oz. La Pivon
- .75 oz. Earl Grey Gin
- .75 oz. Lime Juice
- .75 oz. Watermelon Juice
- .25 oz. Ginger-Mint Syrup
- 2 oz. Club Soda
- Watermelon Segment (to Garnish)
- Mint Sprig (to Garnish)
- Daffodil Flowers (to Garnish)
Preparation: Add all liquid ingredients, save for the club soda, to a shaker tin with ice. Shake and strain into a highball glass with fresh ice. Garnish and serve.
Meet Aaron Joseph
Chilled 100 Member, Washington, D.C.
Aaron has worked at some of the area’s most prestigious restaurants including The Inn at Perry Cabin where he quickly advanced from busser to bartender within a few short months. After six years of service, Aaron had the opportunity to assist in the opening of La Samana, a sister property on St. Maarteen. Experiencing island culture and the use of fresh ingredients, Aaron realized his passion for mixology. Upon his return to the states, Aaron accepted a number of challenging opportunities that allowed him to evolve into a mixologist, creating seasonal cocktails and managing beverage programs at Metropolitan in Annapolis, Farmers & Fishers in Washington, D.C, and Bourbon Steak in Georgetown. Most recently, he served as head bartender at Wit & Wisdom, A Tavern by Michael Mina. Aaron was responsible for the creation and execution of Wit & Wisdom’s cocktail program, as well as staff education and training. Elated to simply make good drinks, Aaron has an affinity for putting a clever spin on classic cocktails and enjoys experimenting with house-made syrups and infusing his liquor. Some of Aaron’s accomplishments include 2015 finalist for cognac national drink completion; 2015 finalist for Clement Rhum Ti’ punch competition; 2015 published author for writing the foreword for a book called The Forgotten Cock-tails, a history of Maryland cocktails from 1706 to present; 2014 readers choice for Baltimore’s Magazine Best Bartender; 2014 Portland Cocktail Week winner of the Cognac Experience competition; and 2014 Woodford Reserve Manhattan Competition regional Champion.
Recipe by Lauren Parton
I was inspired by the fresh green notes in Bozal Ensamble and wanted to enhance those with what has been growing in my garden. As soon as I walk outside, the scent of tomato plants grabs me right away—it’s one of the signifiers of the short Chicago summer for me. The vegetal quality in the Bozal Ensamble made the infusion of the tomato leaf very natural. For every other element in the cocktail, I picked whatever else was growing in abundance and had a scent that popped out at me like the tomato leaf. Everything except for the citrus represents the wild flavors of summer grown right here.
- 2 oz. Tomato Leaf-Infused Bozal
- .5 oz. Suze
- .5 oz. Lime Juice
- .5 oz. Strawberry Cordial
- .25 oz. Grapefruit Juice
- Tonic Water (to Top)
- Thai Basil (to Garnish)
- Grapefruit Peel (to Garnish)
Preparation: Combine all liquid ingredients—save for the tonic water—in a tin, and shake with ice. Pour over fresh ice into a Collins glass and top with tonic water. Garnish with Thai basil and grapefruit peel.
Meet Lauren Parton
Chilled 100 Member, Chicago
Described as the “Greatest Mixologist in the World” by Emmy-award winning daytime television host Steve Harvey, Lauren Parton is helping to lead the cocktail renaissance in Chicago. With roots grounded in her culinary background as a chef, Lauren’s approach to cocktails fuses the worlds of food and beverage to create innovative drinkable and edible cocktails. As a beverage consultant and trainer, Lauren develops drink programs for restaurants and bars. Notably, Lauren created the award-winning cocktail program for the W Hotels and Loews Chicago. She currently heads up the beverage program at Raised Urban Rooftop Bar in the Renaissance Hotel as Bar Operations Manager.
Oasis de Los Altos
Recipe by Ryan Puckett, Manager at Pearl Driver
I work at a bar that celebrates my two favorite styles of spirits: agave and cane spirits. Naturally, the two worlds and their drink styles begin to blend and blur together over time. I love agave drinks, but I rarely see them in blended cocktails, frozen Margaritas aside. So I wanted to make a cocktail that combined the flavors of Mexico with the frosty delicious coolers of the islands. Coconut, chili, lime and Pasote blend together to make a delicious, refreshing drink for even the hottest of days.
- 1.5 oz. Pasote Reposado
- 2 oz. Coconut Cream*
- .5 oz. Ancho Reyes Verde
- Half of a Lime, Quartered
- 1:1 Mix of Cayenne and Salt (to Rim)
- Dehydrated Lime (to Garnish)
- 1 liter Coconut Milk
- 750 ml. Coco Lopez
- 375 ml. Simple Syrup
Preparation: Combine all ingredients in a blender, with roughly .75 of a small shaking tin of pebble ice. Blend and pour into a tall glass, rimmed with chili salt. Garnish with a dehydrated lime.
Meet Ryan Puckett
Chilled 100 Member, Nashville
Ryan Puckett has been bartending for more than six years in various bars around the country. He now resides in Nashville, TN and manages Pearl Diver, an exotic lounge focused on the spirits and drinks of Latin America. Go to Nashville and let him make you a delicious drink while he talks your ear off about the different varieties of agave plants.