Issue link: http://digital.copcomm.com/i/41419
Drop It Like It's Hot Don Julio At Tres, San Francisco The San Francisco cocktail scene is ahead of the curve as always with the hottest new concept sparking palates city-wide: The Luxury Drop. Essentially a cocktail masquerading as a shot, Luxury Drops have become bartender favorites and crowd pleasers at Tres, where Beverage Manager Ashley Miller gives credit where credit is due for the birth of this trend. "Kudos to Don Julio for creating this whole concept," says Miller, explaining that the brand's industry-only Luxury Drop cocktail book has spurred city-wide inspiration and collaboration among mix- ologists. "It's an underground industry thing, and it's very cool to be able to talk to other mixologists and compare Luxury Drop recipes." But Luxury Drops aren't just for professional 'tenders; consum- ers, especially customers at Tres, love them. "It's an elegant way to drink Matt Fleeger, Mixologist at Tres San Francisco and the creator of the El Ultimo Trago Luxury Drop, joins Executive Beverage Director Ashley Miller for a tour with the Don. tequila shots, and they're really popular," explains Miller, who serves up El Ultimo Trago to customers looking to ease into tequila for the night. "It breaks in the palate, gets people ready to go and they sort of ease into it before moving on to margaritas or other cock- tails." —Rachel Burkons EL ULTIMO TRAGO created by Matt Fleeger of Tres, San Francisco ■ ■ ■ ■ ¾ oz. Don Julio Reposado ¼ oz. crème de mûre 2 dashes Angostura Bitters ½ oz. cava Combine Don Julio, crème de mûre and Angostura over ice. Shake and double-strain into a DOC glass, then add the cava. Garnish with lime wedge. 56 / the tasting panel / september 201 1 Nothing Buttoned-Up About It Don Julio at Chandelier Bar, Las Vegas Mariena Mercer pours The Verbena, a cocktail so popular that it's the bar's third-highest seller — without being on the menu! As General Manager of Chandelier Bar, the stunning three-tier focal point of the Cosmopolitan of Las Vegas resort, Mariena Mercer can take her pick from the ever-growing array of quality agave-based spirits on the market. But her love of Don Julio is unabashed. "One of the fi rst tequilas I fell in love with was Don Julio Blanco," she says proudly. "I feel like Don Julio captures the essence of what tequila should be," says Mercer, who, as a former Tequila Goddess at Richard Sandoval's Isla, knows her agave spirits particularly well. "They haven't deviated from their original recipe, they use very old school meth- ods—it's obviously a labor of love." Mercer's favorite application of Don Julio is the Verbena, her USBG award–winning cocktail garnished by the uncommon tastebud-tingling Szechuan button (which is actually sourced from Africa). The drink is the Chandelier's third-biggest seller, despite not even being on the offi cial menu. "It's our 'speakeasy' cocktail," Mercer explains with a wink. After biting down on the button, the fl avor profi le transforms: "As you sip, it's like a rollercoaster in your mouth, with different tastes emerging." Indeed, the sweet cooler with each sip evolves from lemony to creamy to perky and so on. The button is also incorporated into Mariena's Luxury Drop. Mariena is bullish on Don Julio 70, the brand's new añejo claro. "I think it's going to become another class by itself," she predicts. "It's an amazing balance," she raves, emphasizing the vanilla and pepper notes, and intending to feature it in an improved Verbena as soon as it's available in market. —E. C. Gladstone THE VERBENA ■ ■ ■ created by Mariena Mercer 1½ oz. Don Julio Blanco 1 oz. hot ginger syrup 2 oz. yuzu juice infused with Kaffi r lime leaves ■ ■ 1 oz. fresh lemon juice 6 leaves of lemon verbena Muddle verbena with the ginger syrup; add remaining ingredients, shake and strain over crushed ice. Garnish with Szechuan fl ower. PUSH YOUR BUTTONS Luxury Drop created by Mariena Mercer Ask a bartender on 1.5 (that's the middle level of Chandelier Bar) to "push your buttons." It's Don Julio Reposado served with a buzz button to start and pineapple cilantro sangrita to complement. PHOTO: REBECCA WILKOWSKI PHOTO: SABIN ORR