Issue link: http://digital.copcomm.com/i/430172
december 2014 / the tasting panel / 103 tie to the company's family history, the relationships and nature of our supplier partners around the world and our vision for the future. Looking ahead, we hope to further forge these connections and support the bar community within the U.S.—fueling the conversation around great spirits and the ever-evolving cocktail scene." Building New Bonds This attention to the past—not to mention the high quality and taste of the spirits in the portfolio—is what has drawn so many bartenders and beverage managers to serve Bond & Royal spirits in their establishments. One such person is Chris Hannah, Head Bartender at Arnaud's French 75 in New Orleans. Hannah stocks several Bond & Royal spirits behind his bar, but Del Maguey Mezcal and Siete Leguas Reposado Tequila are two he uses often for a drink he created called the Oaxacan Village, a sweet and smoky pineapple and lime-flavored cocktail. "I like what Bond & Royal is doing," he says. "Before, I wasn't able to get certain spirits in their portfolio because they weren't available through the local dis- tributor, but now I can, so it's a win-win for everybody." Another mixologist, Danny Shapiro, co-owner and Head Bartender of Scofflaw and Slippery Slope, two bars in Chicago, agrees. "I've been a big supporter of Del Maguey even before it became part of the Bond & Royal portfolio," he says. "I really appreciate all of the products in the lineup. Everything they carry is of high quality and the selection is well-curated." In addition to Del Maguey, Shapiro makes sure to keep plenty of Banks Rum at hand's reach behind his two bars to make his Rum 20th Century, a cocktail that incorporates crème de cacao, Cocchi Americano and lemon into what he calls a "refreshing, crisp rum drink that is neither too tiki nor too fruity." Supporting the recent launch, Bond & Royal has brought onboard a team of sales specialists and a full marketing calendar to help further the company's reach. In addition, Bond & Royal already has plans in the works to acquire more brands to add to its portfo- lio, but is keeping tight-lipped about any future acquisi- tions. "We're actively looking to add new brands," Hurtuk says. "We brought on Banks Rum and Dimmi Liquore this past summer, and we're in the process of finalizing a couple new brands. We plan to continue to build out the portfolio, mainly in categories that we do not yet represent. Our goal is to have a strong, well- rounded portfolio of craft and specialty spirits." Cocktails North and South SCOFFLAW, CHICAGO, IL Feat of Strength by Meghan Konecny, Bar Manager ◗ ¾ oz. Del Maguey Vida ◗ ¾ oz. Siete Leguas Blanco Tequila ◗ ½ oz. Ancho Reyes Liqueur ◗ 1 oz. pineapple ◗ ¾ oz. tamarind simple syrup (1:1 tamarind purée to simple syrup) ◗ ½ oz. lime ◗ 1 dash mole bitters ◗ Shake and single strain into a coupe. ARNAUD'S FRENCH 75, NEW ORLEANS, LA Café Zocalo by Chris Hannah, Head Bartender ◗ 1½ oz. Siete Leguas Reposado ◗ ½ oz. Del Maguey VIDA Mezcal ◗ ½ oz. fresh lime ◗ ½ oz. pineapple syrup (1:1 simple sugar to pineapple juice) ◗ Shake and serve up in cocktail glass. Rum 20th Century by Danny Shapiro, co-owner and Head Bartender ◗ 1½ oz. Banks 7 Golden Age Rum ◗ ½ oz. Marie Brizard Crème de Cacao ◗ ½ oz. Cocchi Americano ◗ ½ oz. lemon ◗ Shake and double strain into coupe. The Oaxacan Village ◗ ¾ oz. Del Maguey Vida ◗ 1¼ oz. Siete Leguas Reposado ◗ ½ oz. Meletti Amaro ◗ ½ oz. Galliano Ristretto ◗ Stir and serve up in cocktail glass. Danny Sahpiro, co-owner and Head Bartender of Scofflaw in Chicago. At famed Arnaud's in New Orleans, Head Bartender Chris Hannah serves up the Café Zocalo. PHOTO: REBECCA PEPLINSKI PHOTO: SCOTT MYERS PHOTO: REBECCA PEPLINSKI PHOTO: SCOTT MYERS Oaxacan Village. PHOTO: REBECCA PEPLINSKI