The Tasting Panel magazine

November 2014

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Page 102 of 136

102  /  the tasting panel  /  november 2014 DAVID WARCHOL: GLASS VODKA Hailing from Seattle, Glass Vodka—the name pays homage to the glass artists of the region—was launched in 2012 and is distilled using Washington wine from Sauvignon Blanc and Chardonnay grapes. The spirit's nose has touches of wildflower and citrus. On the palate, it is slightly sweet with notes of orange lemon and a hint of caramel. It leaves you with a smooth, refined finish. What the Mixologist Loves: "It's a connoisseur-class vodka distilled from Sauvignon Blanc and Chardonnay wine grapes—a product that doesn't really need to be mixed with anything, but its mellow finish makes it an excellent choice in cocktails. Beautiful mouthfeel without any burn, slightly sweet and floral. The owner of Nic's has a white peach tree, so the focus on this cocktail became that fresh peach flavor." The Seattle ◗ 2 oz. Glass Vodka ◗ Heavy dash of watermelon syrup ◗ ¾ oz. white peach purée ◗ ½ oz. sweet and sour (lemon and sugar) ◗ Mix all ingredients into a shaker with ice and shake. Pour over ice. Dust with toasted, grated cardamom seeds. Garnish with pomegranate seeds. David Warchol, Bartender at Nic's Beverly Hills. MICHAEL RUBENSTONE: KIRK AND SWEENEY Named after a boat known for smuggling rum from the Caribbean during Prohibition, Kirk and Sweeney Rum is a 12-year-old rum made from sug- arcane grown in the Dominican Republic. Aged in American oak barrels, its weightier body gives off sweet, nectar-like notes, with vanilla and wood peeking through on the palate. It finishes smooth, with bold, sweet vanilla flavors. What the Mixologist Loves: "I love this rum because the people behind it are such pur- ists. They take pride in the product and have given great attention to every detail, creating a beautiful, complex rum that sells itself. While making the cocktail, I wanted to embrace the coming season with ingredients that I enjoy and that complement the hints of vanilla, oak and dried fruit in the rum." Jackie Brown ◗ 1½ oz. Kirk and Sweeney Rum ◗ ¾ oz. Laird's Applejack ◗ ¾ oz. John D. Taylor's Velvet Falernum Liqueur ◗ ¾ oz. lemon juice ◗ 2 dashes Fee Brothers Old Fashioned Bitters ◗ ½ oz. egg white ◗ Top with Fever-Tree Ginger Beer Michael Rubenstone, owner of The Black Cat in Los Angeles, CA.

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