Issue link: http://digital.copcomm.com/i/164544
ZIGNUM MEZCAL AMETHYST GIN s spirits people, we have a passion for flavors, textures and aromas," said Dallas mixologist Ignacio Cubillos, as he began his presentation. "I wanted to take Zignum's smoky, earthy flavors and really use them in a cocktail that combined Texas and Mexican elements." And indeed, Cubillos's cocktail, the BarbecueChipotle Mezcal-Rita, is Ignacios Cubillos is undeniably an original GM/Bar Manager at Tex-Mex creation through Jorge's Tex Mex Café and through. in Dallas. He created Zignum Reposado the Barbeque Chipotle Mezcal is mde from Margarita. 100-percent agave espadín, aged eight to nine months in French and American white oak barrels. It features the traditional smokiness of mezcal but with added smooth flavors of coconut, vanilla and roasted agave. Brand Ambassador Alberto Robles explained that the Oaxacan-based company, Casa Armando Guillermo Prieto, uses modern techniques to refine the centuries-old Mexican spirit to a point of elegance. "Whoever drinks tequila, or cognac, or bourbon, ends up loving our mezcal," he said. "We introduced Zignum to Texas last year at TPSA [Texas Package Stores Association] and the overwhelming reaction was 'phenomenal.'" chose the classic Fitzgerald cocktail to show off Amethyst Lavender Gin," said Austin mixologist Chris Bostick. "It's a simple recipe. We all know how lemon tastes; we know how sugar tastes; we know Angostura Bitters. It's the gin that makes this drink a real Chris Bostick is opening the Half standout." Produced Step Bar in Austin later this year. in Ellensburg, Washington, Amethyst is the brainchild of Ralph Bullock, who approached the business as a machinist, even more than as a distiller, Bostick explained. Bullock built his own pot still to vapor-distill his 90-proof spirit, and uses many homegrown botanicals, including his own lavender. But Amethyst is not like drinking lavender. While there are soft floral notes, there's also pepper, cardamom, bitter orange peel and a hint of chamomile on the palate. "When I first heard of lavender gin, I had to take a step back," Bostick admitted, as he presented the panelists with his Lavender Fitzgerald. "I expected it to be soapy and overpowering, but I think it's perfectly balanced and subtle and among the best craft gins I've tasted in a long time." "a Barbecue-Chipotle Mezcal-Rita by Ignacio Cubillos, Bar Manager, Jorge's Tex Mex Café, Dallas ◗ 1½ oz. Zignum Reposado Mezcal ◗ 1 oz. homemade (or bottled) barbecue sauce ◗ ½ oz. chipotle reduction ◗ Dash agave nectar ◗ Bay leaf ◗ Jamón serrano "i Lavender Fitzgerald by Chris Bostick, owner, Half Step, Austin ◗ 2 oz. Amethyst Handcrafted Lavender Gin ◗ ¾ oz. lemon juice ◗ ¾ oz. sugar ◗ 2 dash Angostura Bitters ◗ Shake all ingredients with ice and strain into Martini glass. Garnish with bay leaf and jamón serrano. Our Panel's Comments: "A Texas barbecue in a glass. The chipotle tang and the full-bodied mezcal are a natural combination!"—Robert Romanillos "Extremely balanced and easy to drink—there's a silky texture to the mezcal that comes through the sweet, bitter and smoke in the cocktail. The garnish is a delicious touch." —Darren Makowsky ◗ Shake all ingredients and strain into coupe. Dash Angostura bitters on top to finish. Our Panel's Comments: "Luscious, light well balanced gin: the bergamot and lavender accent, not overshadow, the drink."—Alba Huerta "A well-made, crisp, aromatic riff on the classic. The gin is a pleasant surprise."—Jason Stevens september 2013 / the tasting panel / 147 TP0913_104-156.indd 147 8/22/13 10:33 PM