The Tasting Panel magazine

October 2014

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Page 125 of 132

october 2014  /  the tasting panel  /  125 Battle of the 111 After six weeks of head-to-head mixology competi- tions, six finalists from bars across Palms Springs gathered at the Saguaro Palm Springs in early August to create their Selvarey Rum cocktails for an eager crowd and a panel of prominent judges, including the General Manager of the property's El Jefe and TINTO eateries, JD Cole; Selvarey Rum Brand Ambassador Aidan Demarest; Los Angeles Magazine's Caroline Pardilla; THE TASTING PANEL's Emily Coleman; "Out to Eat" Radio Host Cliff Young; and Bartender Brian Butler from Roy Choi's Los Angeles restaurants Sunny Spot and A-Frame. A heated battle named Zane Tessay, mixologist at Workshop Kitchen + Bar in Palm Springs the victor, with his refreshing avocado-based concoc- tion, Emerald Star. "The rum itself has creamy notes—almost like a cream soda—that I wanted to complement with the creamy texture of the avocado. Unlike a lot of other rums, Selvarey has so many nice little flavor profiles; it's easy to create a drink that will enhance these notes," explains Tessay. We can definitely imagine having this creation in hand while poolside, escaping in the desert heat! Emerald Star ◗ 2 oz. Selvarey White Rum ◗ ¾ oz. pineapple juice ◗ ½ oz. simple syrup ◗ ½ oz. fresh lime juice ◗ Small slice of avocado (an inch wide) ◗ Small slice of pear ◗ Dash of allspice ◗ Muddle avocado and pear. Add Selvarey, pineapple juice, simple syrup, lime juice, allspice and ice. Shake vigorously and strain over ice into a rocks glass. Garnish with fresh nutmeg. PHOTO: @MADPICS PHOTO: @MADPICS Zane Tessay, mixologist at Workshop Kitchen + Bar in Palm Springs and winner of Selvarey Rum's Battle of the 111. The Jungle ◗ 1½ oz. Selvarey White Rum ◗ ¾ oz. Vittone Bianco Vermouth ◗ ¼ oz. Campari ◗ ¾ oz. fresh lime juice ◗ ½ oz. simple syrup ◗ 4 chunks fresh pineapple (muddled) ◗ 2 dashes Reagan's #6 Orange Bitters ◗ Muddle pineapple. Add remainder of ingredients and shake with ice. Dump contents into a double Old Fashioned glass. Garnish with Luxardo cherry, pineapple leaf and lime. "Selvarey is your quintessential Cuban-style rum, and like a great band, the craftsmanship displayed in these rums is akin to the melding of a perfect vocalist to stellar instrumentals." —Marcos Tello, Mixologist

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