Issue link: http://digital.copcomm.com/i/35876
PINK PIGEON: New Knockout Rum Michah Olson of Phoenix’s Merc Bar. THE PORT LOUIS SWIZZLE 2 oz. Pink Pigeon Rum 12 sprigs chocolate mint ■ ■ ■ ■ ■ ■ ■ 2 sprigs of fresh thyme, muddled 1 oz. fresh pineapple ¾ oz. fresh lime juice ½ oz. simple syrup ½ oz. 50/50 blend of HUM Botanical Spirit and Peychaud’s bitters ■ Shake, garnish with mint and thyme and serve over crushed ice. Launching late this month/early August, Anchor Distilling’s newest endeavor is Pink Pigeon, a rum named after the rare pink-colored bird that flies the skies near Mauritius, a tropical Indian Ocean island where the exotic is everyday. Bringing that mentality to the bar, Pink Pigeon offers a bright new perspective on spiced rum, with eye- catching packaging and super-quality ingredients that come together in a smooth nutmeg- and honey-inspired 80-proof vanillabomb (thanks to its natural bourbon-vanilla infusion) unlike any other rum on the market. Poolside Appeal: Rum seems like a no-brainer choice for poolside cocktails, but Mixologist Micah Olson of Phoenix’s Merc Bar didn’t follow the path of the oh-so-dated Daiquiri. In an offering as exotic as the rum base, his Port Louis Swizzle was a colorful homage to Port Louis, the capital of Mauritius. Our Panel’s Palate: “Not only does the rum glide across the palate, but when enjoyed in this cocktail, the aromatics soar. It’s got great tiki appeal.” —Trudy Thomas “The finish is memorable and the chocolate mint is a brilliant addition for summer.” —Nicole Greenberg CHAMBORD: Bikini-Bod Ready When iconic liqueur brand Chambord released its black raspberry–flavored vodka earlier this year, mixologists were inspired to get mixin’. With a floral bouquet and a gorgeous light pink hue, Chambord Flavored Vodka has quickly become known as an ideal drink-builder, thanks to a versatile, delicate character that offers a kiss of sweetness, allowing bartenders to cut down on using high-sugar ingredients elsewhere in their recipes. Poolside Appeal: When Southwest restaurant chain Z Tejas put mixolo- gist Missy Barr to the task of creating a cocktail to be featured on their menu, the bubbly brunette turned to Chambord Flavored Vodka, a spirit base she knew she could trust in creating her Skinny Raspberry Lemonade, which packs a delightfully slim 183 calories. “What says poolside cocktail more than something you can drink without feeling guilty about?” muses Barr. Missy Barr of Z Tejas. Our Panel’s Palate: SKINNY RASPBERRY LEMONADE ■ ■ ■ ■ ■ ■ 1 oz. Chambord flavored vodka ½ oz. agave nectar Juice of one lemon Splash of soda ½ oz. Chambord Liqueur float Raspberry-sugar rim “It’s light and refreshing, but the sugared rim adds sweetness to the sugar I crave!” —Meridith May “The club soda balances the citrus of the lemon- ade, and the Chambord Flavored Vodka has just the right amount of flavor.” —Nicole Greenberg ARTá TEQUILA: Hot Hot Heat Kelly Roberts (left), VP of Sales for Artá Tequila, and Brand Mixologist Eve Morris. With a lineup of three expertly-produced handcrafted tequilas packaged in eye-catching Technicolor triangular bottles, Artá captures the soul of Jalisco— with the flair of an artist. Not content to just look and taste good, small batch Artá also offers a commitment to charity, with 1% of all profits donated to worthy foundations in the communities where the brand does business Poolside Appeal: Artá Brand Ambassador Eve Morris chose to take a rather non-traditional take on the Margarita. With her combination of bright fruit flavors and just-enough heat to make you want to dive headfirst into the nearest body of water, her Artá Original Margarita was simultaneously simple and complex. Our Panel’s Palate: “The lime balances out the sweetness of the pineapple, and that jalapeño will make you sweat just enough.” —Jared Sowinski “Finishes cool and then hot. The overall flavor reminds me of a grilled pineapple kabob.” —Trudy Thomas THE ARTÁ ORIGINAL MARGARITA ■ ■ ■ ■ ■ ■ 2 oz. Artá Reposado ½ oz. agave nectar 1 oz. lime juice 3 oz. pineapple juice 1 oz. diced cucumber ½ oz. dried jalapeño 94 / the tasting panel / july 201 1