Issue link: http://digital.copcomm.com/i/1004126
july 2018 / the tasting panel / 87 SWEDEN Name: Madelaine Akerlund City: Göteborg Establishment: Familjen Cocktail: Go Green ◗ 60 ml Tío Pepe Fino ◗ 50 ml green tomato syrup ◗ 20 ml fresh lemon juice ◗ 3 tsp. Marcona almond olive oil NORWAY Name: Max Verrier City: Oslo Establishment: Bar *ISM Cocktail: Ceniza ◗ 50 ml Tío Pepe Fino ◗ 25 ml Bonal Gentiane Quina ◗ 10 ml Bruichladdich Islay Single Malt Scotch Whisky ◗ 7½ ml simple syrup ◗ Garnish: black olive powder UNITED KINGDOM Name: Cameron Moncaster City: London Establishment: The Mandrake Hotel Cocktail: Sea, Spice, Citrus, & Soil ◗ 50 ml Tío Pepe Fino en Rama 2017 ◗ 30 ml blood orange sherbet ◗ 5 ml saffron ◗ 2.5 ml Italicus Rosolio di Bergamotto ◗ 60 ml Vichy Catalan sparkling water ITALY Name: Nicolò Rossi City: Bergamo Establishment: Barrier Cocktail: Bulerías ◗ 50 ml Tío Pepe Fino ◗ 10 ml housemade sage gomme syrup ◗ 10 ml blanco tequila ◗ 5 ml Fernet Branca ◗ 5 ml lemon juice UNITED STATES Name: Valentino Longo City: Miami Establishment: Four Seasons Surfside Cocktail: Call Me Cristoforo ◗ 1½ oz. Tío Pepe Fino ◗ ½ oz. González Byass Néctar PX ◗ ½ oz. Yellow Chartreuse ◗ 1 oz. tomato and strawberry shrub ◗ 1 oz. Cedrata Tassoni soda SPAIN Name: Eduardo Martínez City: Albacete Establishment: Destil-Art Cocktail: Triunfo ◗ 20 ml Lepanto Brandy de Jerez ◗ 10 ml González Byass Vermouth La Copa ◗ 50 ml González Byass Alfonso Oloroso ◗ 5 ml flower-infused Aperol ◗ 1 barspoon saffron honey ◗ Garnish: orange twist