The Tasting Panel magazine

November 2014

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Page 99 of 136

Our all-star judges (left to right): Executive Director of Covenant House California, Bill Bedrossian; actor Jeremy Sisto; President of Worldwide Distribution, 20th Century Fox, Paul Hanneman; come- dian Heather McDonald; VP/Managing Editor of THE TASTING PANEL Magazine, Rachel Burkons; President of the United States Bartenders' Guild, Southern California Chapter, Naomi Schimek; and founder of Funkin Cocktails, Alex Carlton. A fter the success of last year's event, THE TASTING PANEL was thrilled to once again partner with the nonprofit agency Covenant House California (CHC) for their All-Star Mixology Competition—proceeds from this event benefit CHC and their mission to offer food, shelter and a number of services to homeless youth, as well as advocating on their behalf. Held at the beautiful and trendy Skybar at Mondrian Los Angeles hotel, we chal- lenged ten brands and their mixologists to create cocktails, which our seven judges and a crowd of nearly 200 would judge, based on taste, originality and presenta- tion. Once the votes were tallied, our wonderful emcees Alie Ward and Georgia Hardstark of Tripping Out with Alie & Georgia announced our four winners, who went on to dazzle us in a live shake-off, building masterpieces before the attend- ees' eyes with a very secret ingredient. But for the lowdown on their creations and the winners themselves, you will have to be patient and wait for one of our upcoming issues. Until then, let us tide you over with all of the concoctions that event-goers had the pleasure of tasting. DIANA NOVAK: THE IRISHMAN WHISKEY Diana Novak, National Director of Craft Spirits Education for Palm Bay International. A brand originally started to reinvigorate and sim- plify the Irish Coffee, The Irishman Whiskey portfolio now includes four whiskey expressions, along with Irish Coffee and Irish Cream. Used in the Irish Toddy Tea cocktail, The Irishman Founder's Reserve Irish Whiskey is a blend of 70 percent single malt and 30 percent single pot still, which exudes notes of malt, dark chocolate, bourbon oak and crème caramel. What the Mixologist Loves: "The fact that it is 100% copper pot still gives it more flavor and a cool, long finish. The barley blend gives it a great citrus element too. The Irish Toddy Tea is unique because it can be served hot or cold, which also gives it a very dynamic element, making it a perfect option for whiskey drinkers, no matter the season!" Irish Toddy Tea ◗ 2 oz. The Irishman Small Batch Founder's Reserve Irish Whiskey ◗ ½ oz. Bauchant Orange Liqueur ◗ 2 oz. cinnamon-infused green tea ◗ 2 oz. Reed's Ginger Brew ◗ ½ oz. lemon juice ◗ 3 drops Fee Brothers Cherry Bitters ◗ Lemon rind for garnish november 2014  /  the tasting panel  /  99

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