Issue link: http://digital.copcomm.com/i/343109
july 2014 / the tasting panel / 85 Asian Brotherhood Like Soymobo, Chaya has a rich history with roots wind- ing back to the Asian continent. For almost 400 years, its owners, the Tsunoda family, ran restaurants and tea- houses in Japan before entering the U.S. The modern-day Chaya, which first opened in Los Angeles in 1984, has been open and relevant for over 30 years in a city with an ever-changing restaurant scene, which is a feat in and of itself. There might be no better person to ask about this accomplishment than Bar Manager Guido Ortuno, who has worked for Chaya since the very beginning. Obviously a man who appreciates dedication and devotion, Guido relishes in the history behind Soyombo and sees tremendous possibilities for the storied brand. "It's a very smooth and elegant vodka, which will do very well in the market," Guido concludes. For his cocktail, he infused a bottle of the Mongolian legend with blueberries—a delicious treat on its own! Aaron assists Chaya's Beverly Hills Bar Manager Guido Ortuno with his Soyombo creation. The Key to Success When Bar Manager Pete Capella mentioned that Church Key makes all of their juices and syrups fresh and homemade, he wasn't kidding— as we arrived at the West Hollywood restaurant, he had just finished boiling down the ginger syrup that he would use in his Soyombo concoction. He emphasized that at Church Key, they strive to mirror the kitchen and chef's efforts within the bar program. "We focus on classic cocktails and nice takes on classic techniques. Soyombo fits in wonderfully since it is clean without being flavorless," Pete explains. As he shook his Soyombo cocktail, Pete joked that he would have to become accustomed to hearing his new wedding ring clink against the shaker. Something we can get used to: his Avarga Gimlet, which he named after the highest ranking a Mongolian wrestler can reach. Blueberry Heaven ◗ 2 ½ oz. Soyombo Vodka infused with caramelized blueberries ◗ 1 oz. fresh lime juice ◗ ½ oz. agave nectar ◗ 1 spoon fresh blueberries ◗ Muddle fresh blueberries and add lime juice, Soyombo Vodka and agave nectar. Finish with a dash of seltzer and serve in a chilled Martini glass. Garnish with fresh blueberries. Avarga Gimlet ◗ 2 oz. Soyomboo Vodka ◗ ¾ oz. house-made five spice ginger syrup ◗ ¾ oz. lime juice ◗ Shake and strain into a Martini glass. Garnish with lime and star anise. Aaron and Bar Manager Pete Capella at Church Key with their Avarga Gimlets.