Issue link: http://digital.copcomm.com/i/142283
As mixology has transitioned from a passing trend in exclusive bars and nightclubs to an entire spirits counterculture that has swept the U.S., bartenders have become mixologists. Mixers have expanded from predictable olive juice, orange juice or sour to fresh berries, garden herbs and every spice in the pantry. In many restaurants and lounges, chefs have started working with the front of the house to create an entire dining experience that includes cocktails. "It was absolutely a natural transition," Proskuryakov says. "It is an honor to work with these professionals who really know how to highlight the unique taste of Beluga in a variety of cocktails and implement the latest trends, which are always shifting." There are a multitude of differences between the spirit cultures of the U.S. and Russia, from distillation techniques to ingredients. Will the mixology trend make its way to the birthplace of vodka? "Americans prefer their vodka (as with many liquors, actually) as part of a mixed cocktail," says Proskuryakov, "whereas in Russia, most people drink vodka neat, chilled or at room temperature, and mainly taken in one shot—still the most traditional way of drinking vodka. However, cocktail culture is really catching on in more and more restaurants, lounges and bars; they're creating interesting recipes, so it really is celebrated here in Russia." Despite the trends, the traditional techniques of crafting Beluga Russian Vodka will remain the same. "Beluga's main focus is purely on the best-tasting, highest-quality vodka in the world," attests Proskuryakov. "We do not produce any flavored varieties, and insist on using only pure, natural, high-quality ingredients." When it comes to distillation, Proskuryakov explains, "We pride ourselves on the history and legacy of our vodka-making techniques and that of our famous Mariinsk Distillery in Siberia, with a history going back 112 years. It was founded in 1900 in a remote area of Siberia for a very special reason: the ideal water source for the ideal vodka. We have perfected the craftsmanship and techniques of producing the highest-quality vodka and have passed it on through five generations—and our customers around the world have come to demand this from us." Cool Cucumber Sundowner ◗ 1½ oz. Beluga Noble An InterContinental Affair From the rows of fresh infusions that line the bar wall, to the simple yet elegant decor, the InterContinental Los Angeles Century City provides an incredible atmosphere to take a breather, enjoy conversation and enthrall your taste buds. Located at the heart of the entertainment industry, it is one of the perfect places for Beluga to make its mark. "The Vincent Anter, mixologist at the InterContinental Los Angeles InterContinental Century City, enjoys experiment- hotel company ing with a depth of flavor in is renowned Beluga cocktails. and respected worldwide for offering a true luxury experience. Its customer base is the same as ours. We are very excited about this new partnership at the Century City location, says " Proskuryakov. "They really understand our brand and our market, and we are confident their guests will enjoy the Beluga offerings at their beautiful lounge and restaurant. " The Intercontinental offers a lively "Social Hour" from 4 to 6 p.m. daily in the newly renovated lobby. Just because you're in the land of luxury, doesn't mean you can't get a great deal on spectacular drinks and small plates. ◗ 3 oz. Beluga Noble Russian Vodka ◗ ½ oz. fresh lime juice ◗ ½ oz. simple syrup ◗ 5 mint leaves ◗ 2 slices cucumber ◗ Muddle cucumber. Add mint and press. Add liquid ingredients and ice. Shake well. Double strain into a Collins glass. Top off with ginger beer. Garnish with a mint sprig. Russian Vodka ◗ 1 oz. gin ◗ ½ oz. Lillet Rouge ◗ Stir or shake with ice. Strain into a chilled cocktail glass. Garnish with a cocktail cranberry or orange twist. Orange Oasis ◗ 1 oz. Beluga Noble Russian Vodka ◗ 1 oz. Aperol ◗ 1 oz. fresh orange juice ◗ 1 dash orange bitters ◗ 1 teaspoon apricot preserves ◗ Add all ingredients to a mixing tin. Add ice. Shake well. Strain into a Collins glass. Garnish with an orange peel. july 2013 / the tasting panel / 111 TP0713_100-148.indd 111 6/24/13 6:03 PM