Issue link: http://digital.copcomm.com/i/1399
58 / the tasting panel / july 2009 Adam Seger of Na- cional 27 in Chicago with the CORZO Mo- dernita, his version of the Margarita. I t's been an on-going trend to look back to fashion for up-to-date inspiration. Bartenders have been looking to classic cocktails for creative ideas in that same way. "Sometimes the best way to move forward is to go back to the beginning," says lead- ing mixologist Andy Seymour, one of four mixologists in CORZO's Modern Margarita all-star lineup, which also includes Dale DeGroff, Junior Merino and Adam Seger. All four have lent their skills to create a modern interpretation of America's most popular cocktail, the Margarita. Made with CORZO tequila, each Modern Margarita recipe has distinct character and fl avor, each refl ective of the current demand for innovation, taste and technique at the bar. Today, the Margarita remains the number one bar call in the country. While many vari- ations of the traditional recipe exist, COR- ZO's Modern Margaritas are designed for more contemporary tastes. When creating a cocktail, "take a look at the drink's origins," says Andy Seymour, "and fi nd a parallel to drink-makers' trends of today." Modern Margarita variations transcend the traditional Margarita glass with the use of stemless glassware. Recipes also incorpo- rate alternative sources of sweeteners, such as fresh agave syrup. As for the classic salted rim, modern ver- sions call for the addition of pepper to the salt mix, as seen in Adam Seger's CORZO Modernita, or the combination of cocoa and ancho chili powder, as in Dale DeGroff's CORZO Mayan Margarita. Some even sug- gest salting half of the rim, as every sip need not be the same. New mixology techniques include "the hard shake," which makes the drink colder and better balanced. Large cubes made from purifi ed water prevent fl avors from diluting. And lastly, these cocktails use savory ingre- dients such as ginger, jalapeño and pep- per—all trends that are popping up at hot bars across the nation. "We've all read about the culinary cocktails that are appearing around the country and, for that matter, all around the world. There has been a change in the DNA of the cocktail, an evolutionary jump," says Dale DeGroff. The Modern Margarita represents the evolution of the cocktail, while preserving its deep-rooted traditions. "In the CORZO Ma- yan Margarita, the cocoa powder goes back a thousand years to the discovery of the sa- cred cacao by indigenous peoples in Mexico, Central and South America, and forward to the cutting-edge culinary cocktail of the new millennium," says Dale Degroff. Branding A Creative Heat Wave, Redux Spirit-infused sno-cones and modern takes on the Margarita are trending this summer Sno in the Desert Suntory's Midori Melon Liqueur is introducing the Sno-Cone by Midori, a new summer program that up- dates the retro summer treat with a fresh new melon twist. The program kicked off with a launch event in Palm Springs, CA, in May and con- tinued with launch events in major markets. Midori has created custom Sno-Cone machines to support the program in the on-premise throughout the summer season. The Midori Sno-Cone machine at the Hard Rock Hotel in Las Vegas, NV. CORZO Modernita by Adam Seger 2 parts CORZO Añejo 1 part agave nectar Juice and zest of 1 lime Zest of ½ lemon Build in a 16-ounce pint glass. Shake vigorously with fresh ice until metal part of shaker is frosted. Strain into a Martini glass rimmed with kosher salt and fresh cracked pepper. Float a sprig of fresh rosemary on top.