Issue link: http://digital.copcomm.com/i/1004126
104 / the tasting panel / july 2018 TARIK BOUSLAMA What are your neat tasting notes for Rosa 22? Fresh/unripe and clean red fruit, rhubarb, and red flowers. How do you see this product fitting into your beverage program? I think it will be a great addition to the spring and summer cocktails, so I will feature it in our warm-season bar program. What's your can't-live- without bar tool? A strainer. Who or what inspires you to make cocktails? A cocktail I had at this rooftop restaurant in Florida. What kind of music do you listen to when you're doing R&D? Reggae. Follow Bouslama on Instagram @BTarik1114. KRISTINA COX What did you like about working with Rosa 22? It's got tons of flavor and is very versatile. What are your neat tasting notes for Rosa 22? Grapefruit, roses, and coriander. What sort of classic cocktails could get a twist with Rosa 22? Any spritz style—just top it with some Brut sparkling wine. How do you see this product fitting into your beverage program? Definitely as a modifier and to enhance lots of drinks. Who or what inspires you to make cocktails? Creating something amazing and making people happy. What kind of music do you listen to when you're doing R&D? Funk or jazz. Follow Cox on Instagram @LA_Girl_Btender. Fresacorta Created by Tarik Bouslama, Beverage Manager, Four Seasons Hotel, Denver, CO ◗ 1 oz. Rosa 22–infused strawberries ◗ 1 oz. mint-infused vodka ◗ Fresh lime juice ◗ Franciacorta (or Champagne) to top Fennel 'N' Roses Created by Kristina Cox, Bartender, Tartine Manufactory, San Francisco, CA ◗ 1 oz. Rosa 22 Aperitivo Rosé ◗ 1 oz. lemon juice ◗ ¾ oz. blood orange juice ◗ ¼ oz. simple syrup ◗ ¼ oz. fennel liquor ◗ ¼ oz. Suze ◗ 1 oz. Dolin Blanc Vermouth ◗ 1 oz. soda water