The Tasting Panel magazine

August 2014

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Page 73 of 117

72  /  the tasting panel  /  august 2014 T he mélange of Native American, Spanish and European cultures solidify Santa Fe's status as an ideal home base for painters, authors, sculptors, designers (Tom Ford) and, of course, celebrity chefs. In the same vein, ambitious mixologists and beverage directors are tapping into locally crafted spirits, fresh regional produce and hyperlocal flavor profiles to make the same impact as their culinary counterparts in the kitchen. Author/mixologist Natalie Bovis feels there's still work to be done to get Santa Fe on par with major metropolitan areas and resort towns. "Santa Fe has a small but dynamic mixology scene," she says. "My hope is for more industry people in Santa Fe to fully grasp that a cocktail program can be an extension of the food menu." People who are "on board" include Chris Milligan of Secreto, Soharu Staples of Pink Adobe/The Dragon Room and James Reis of The Rosewood Inn of the Anasazi. These mixologists are driven to build on cocktail classics like Margaritas and Martinis to reflect Santa Fe's brand of culinary eclecticism. How the West Was Sipped by Elyse Glickman PHOTO: DOUGLAS MERRIAM SANTA FE MIXOLOGISTS ARE SPICING UP THE LOCAL BEVERAGE SCENE

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