Issue link: http://digital.copcomm.com/i/35876
SPEED TASTING KARLSSON’S GOLD VODKA: Carefully-Crafted Gold Travis Nass is a mixologist at Rancho Pinot Grill in Scottsdale. the pure, clean flavors in Karlsson’s Gold, and strove to create a cocktail that reflected as brilliantly as the rays of the sun. “I pictured this cocktail tasting and feeling like when you’re laying by the pool, and you close your eyes and just feel the sun. Feel the rich golden warmth!” Our Panel’s Palate: Karlsson’s Gold, is the Swedish-made vodka pro- duced from unique virgin new potatoes that exhibit a distinct character every vintage, much like wine grapes. Called the connois- seur’s vodka, Karlsson’s also stands out from the rest of the clear-distillate pack by focusing on retaining, rather than removing, flavor during the distillation process, undergoing only a single distillation. Poolside Appeal: Mixologist Travis Nass from Scottsdale’s Rancho Pinot Grill was inspired by GOLDEN RAPTURE ■ ■ 1½ oz. Karlsson’s Gold vodka 1 oz. chamomile/lavender tea blend ■ ■ ■ ■ ■ ¼ oz. maraschino liqueur ¼ oz. Yellow Chartreuse ¼ oz. lemon juice Fernet Branca wash Garnish with a purple potato slice and lavender sprig. “The tea brings the drink to an earthy and savory level. I really enjoy the fresh herbal approach.” —Todd A. DeSilva “The vodka already possesses such unique complexity, but the tea and florals make this a great summer drink.” —Ray Klemp OUR POOLSIDE PANEL Thank you to Team Scottsdale! Left to right: Ray Klemp, owner, AZ Wine and Spirits; Trudy Thomas, Beverage Director, JW Marriott’s The Camelback Inn; Jared Sowinski, Director of Wine, The Phoenician; Mike Muncal, Wine Specialist, BevMo! AZ; Todd Grobstein, Director of Bar Operations, The W Hotel Scottsdale; Meridith May, Publisher and Executive Editor, THE TASTING PANEL; Nicole Greenberg, Restaurant Manager, The Phoenician; Todd DeSilva, F&B Director, The Montelucia Resort & Spa. SPICY CUCUMBER COOLER 1½ oz. Crop Cucumber Vodka ½ oz. triple sec ■ ■ ■ ■ ■ ■ ½ oz. fresh lime juice 2 slices jalapeño 2 slices of cucumber, muddled Shake over ice, and garnish with lime or cucumber. CROP VODKA: Organic Inspiration Certified organic, Crop Vodka may be made from grains sourced from America’s Heartland and bottled in Minnesota, but this brand is as at home in the pool and at the beach as it is surfing the amber waves of grain. With a crisp, clean personality, Cucumber Crop is light and refreshing—yet nuanced and complex enough to be a heavy-hitter in the flavored vodka category. Poolside Appeal: The phrase “cool as a cucumber” is the perfect descriptor for this cocktail base, with its light, refreshing cucumber-quality lifting and enhancing comple- mentary flavors with ease. Bartender Tim Ross was inspired by the cooling, refreshing nature of the humble cucumber, and felt the best way to enhance the vodka’s mellow flavor was with a hint of heat, as warm as the sun’s rays. “It’s the best of both worlds,” he commented. Our Panel’s Palate: “Jalapeño and cucumber is a fantastic treat: sparkly and spicy.” —Jared Sowinski “Nice balance of head and bubbles and great aromatics. This could use even more cucumber flavor.” —Trudy Thomas 90 / the tasting panel / july 201 1