Issue link: http://digital.copcomm.com/i/29638
Samantha Rogers of the Hotel Valley Ho in Scottsdale, AZ offered our judges a refreshing take on romance with the Chambord Basil Summer Squeeze. “What’s good about Chambord is that you can mix it in almost every drink and make it that much better,” said Rogers. Mike Muncal, Wine and Spirits Specialist, BevMo!, commented, “If you want to take another sip of a cocktail, you know it’s a good start. It’s crisp, balanced, fresh and not overly sweet.” Niki Kotantoulas of Scottsdale’s Maybel’s on Main had one of the most favored drinks of the night with the gorgeous, light pink Ophelia cocktail. Chambord Brand Manager Josh Hayes remarked, “It’s so good; the floral aromatics are really accented.” THE TASTING PANEL’s Rachel Burkons had a more vivid comparison: “It’s like perfume for your mouth!” Stephanie Buckley of the Scottsdale Convention Center came up the His and Hers French Connection, with Chambord Liqueur in the “Hers” offering. “I really enjoy the influence of the limoncello on the drink,” said Todd DeSilva of the Montelucia Resort and Spa. “Chambord Flavored Vodka has made such an impact in our area,” he attested, referring to the Paradise Valley area of Scottsdale, where the luxury Montelucia resort caters to a hip young crowd. “It’s been a great presence on our vodka menus.” Left to right: Mike Threadgill, Vice President Sales, Sonoran Division, Alliance Beverage; Lizz Adcox, Brown-Forman On-Premise State Manager, AZ; Jim Conroy, Territory Manager, AZ/NV Brown-Forman; Josh Hayes, Brand Manager, Chambord. Hayes has been wowed with the response of mix- ologists from around the world when they glimpse Chambord Flavored Vodka’s pretty pinkness. “With premium French vodka, the black raspberry flavor of Chambord, hibiscus and vanilla, these things all add to the aromatics and flavor, but real fruit has real color—and it’s great to see bartenders embrace that.” Mike Muncal, Wine and Spirits Specialist, BevMo! samples Stacy Whiteside’s Raspberry Fields, a cocktail she originally created for THE TASTING PANEL (see our January-February issue) and which landed her a job at new Phoenix hotspot The Arrogant Butcher. “A lot of flavored vodkas out there have either too much of a taste or are too sweet, so this is perfectly in the middle and very versatile,” she said. Panelist Mac Gregory, whose longtime tenure in the AZ beverage industry has made him one of the key figures in this blos- soming market, remarked, “This is a great cocktail to show off Chambord’s versatility. Having the new vodka is great because it’s a step-saver,” he continued. “In the past, after reaching for Chambord, you had to grab a bottle of clear distillate vodka to build your cocktail around, but now you get the vodka and the great flavor of Chambord in one.”