The Tasting Panel magazine

January 2011

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GOOD DEEDS Cocktails for a Cause by Deborah Parker Wong / photos by Peter Griffith Erick Castro (left) and Jacques Bezuidenhout (right) put their talents to work for the arts with an evening of arti- san cocktails for hosts Jackie Jackson and Harvey Zuckerman. usic in the Vineyards board member Jackie Jackson and husband Harvey Zuckerman kicked off the holiday season with an artisan cock- tail party for family and friends at the luxurious Napa Valley Country Club. Jackson was the high bidder for THE TASTING PANEL’s mixology auction lot offered at “Roll Over Beethoven,” a benefit performance and live auction that raised $87,000 for the Napa Valley Chamber Music Festival. Award-winning mixologists Jacques Bezuidenhout, Master Mixologist for Kimpton Hotels & Restaurants, and Erick Castro, West Coast Brand Ambassador for Plymouth and Beefeater gins, created this custom menu of artisan cocktails for Jackson’s party and donated their time and products in support of the occasion. M Past President Deborah Tonella, who also grows grapes for Sequoia Grove, and THE TASTING PANEL’s Deborah Parker Wong raise a glass in support of Music in the Vineyards. Artisan Cocktails LA PERLA by Jacques Bezuidenhout ■ ■ ■ 1½ oz. Partida Reposado 1½ oz. Domecq Manzanilla sherry ¾ oz. Mathilde Pear Liqueur Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lemon twist Duke’s style. BLACK OPAL ■ ■ ■ ■ ■ One of the evening’s most popular sips, the Plymouth-based Broken Halo, created by Erick Castro. 1½ oz. Partida Reposado 1½ oz. Guinness Draft ½ oz. tawny port ¼ oz. agave nectar, cut with water 50/50 Dash of Angostura bitter Shake all ingredients with ice and strain into a chilled wine glass or small pint glass without ice. Garnish with grated or ground cinnamon powder. 42 / the tasting panel / january–february 201 1 ■ ■ ■ ■ by Erick Castro BROKEN HALO 2 oz. Plymouth gin ¾ oz. Don Guido Pedro Ximenez VOS ¼ oz. Maraschino liqueur Stir and serve over large rock. Garnish with orange twist. APPLE ORCHARD PUNCH 1 cup Beefeater gin infused with cinnamon apple tea* ■ ■ ■ ■ 1½ cups spiced apple cider ¾ cup lemon juice ¾ cup simple syrup 1 cup soda water Build, stir and serve over a large ice cube; garnish with cinnamon, lemon wheels and sliced apples. * To infuse gin, add 3 cinnamon apple tea bags to 1 bottle of Beefeater gin and seep for 20 minutes.

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