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Kent’s Good Karma I n order to help engage guests and guide them through cocktail enjoyment, Bearden loves finding those special spirits that elevate the level of drink quality he and his team can offer. “You can’t make a superior cocktail without superior ingredients,” attests Bearden, who has found his base spirit of choice in Karma tequila and its round, well-balanced and full- flavored profile of mature agave. “It has a subtle amount of sweetness, a common feature of Highland agave, and a well-timed finish of spicy pepper and mint.” Kent Bearden, Master Mixologist for MGM Grand, Las Vegas, oversees the hotel’s new Spirits Academy for employees. Ruby Paloma 2 oz. Karma tequila ½ oz. agave nectar juice of half a lime 4 oz. white grapefruit juice The Ruby Paloma, featuring Karma tequila, as executed by Kent Bearden. PHOTO: RONDA CHURCHILL june 2010 / the tasting panel / 29 Combine all ingredients in an ice-filled mixing glass and shake. Strain into an ice-filled Collins glass with a salt rim; top with soda water. Garnish with a thick slice of Texas Ruby Red grapefruit. PHOTO: RONDA CHURCHILL