Issue link: http://digital.copcomm.com/i/430172
64 / the tasting panel / december 2014 COVER STORY los angeles: zach patterson at melrose umbrella Co. "We're a bartender's bar," says Zach Patterson of his bar Melrose Umbrella Co. in Los Angeles, and he means it. "We're one of the first places in L.A. created by a group of bartenders." That would explain the Fernet-Branca on draft, a huge hit with the near-constant stream of bar owners, bar managers and bartenders stopping by. "A crew of bartenders will come in, and I'm imme- diately like, let's do a round of Fernets on the house," Patterson grins.. "I basically make no money off of these kegs. The key point is hospitality—you've got to enjoy hosting people, and if you're doing that, it's how you stay around for 20 years." When the bar started playing with Carpano Bianco, "we loved it," says Patterson. "It has a richness and a body that stands up on its own." He and David Purcell, Melrose Umbrella Co.'s Bar Manager, wanted to accentuate those qualities with something "a little dry and herbaceous, to accompany the intrinsic sweet- ness" of the vermouth. "The right oils bring every- thing to life," adds Patterson, zesting the drink with grapefruit peel and rubbing its aromatics on the base of the coupe. "Low-proof, it's such a good way to warm up to the evening. This is going to be our new greeting cocktail." los angeles: michael grobstein at café stella Carpano Antica Formula is the house vermouth at Bar Stella and has been since it opened up three years ago to complement Café Stella, one of the pioneer businesses in the hip Silverlake Junction neighbor- hood. "We use Carpano all the time because of the vanilla component," says Michael Grobstein, General Manager of both spaces. "It has a richness to it, and a smooth, welcoming finish. It's really accessible to our guests." The bar staff collaborates on each drink on the menu, and here they were interested in creating a gin, Cynar and vermouth cocktail—flavor profiles that Carpano Antica Formula "rounds and balances the best," says Grobstein. "Our bar program is all about coming up with seasonal cocktails using the best ingredients. We're excited to continue putting eastside L.A. on the craft cocktail map!" Statesmen ◗ 1 oz. Plymouth Navy Strength Gin ◗ 1 oz. Cynar ◗ ½ oz. Carpano Antica Formula ◗ ½ oz. Carpano Dry vermouth ◗ Stir, strain into coupe. Garnish with a lemon twist. PHOTO: ADAM JAMES PHOTO: ADAM JAMES The Pinkerton ◗ 1½ oz. Carpano Bianco ◗ 1 oz. Manzanilla Sherry ◗ ½ oz. Salers Aperitif ◗ 1 dash Peychaud's Bitters ◗ Stir. Express small grapefruit disc into coupe, strain cocktail in. Rub grapefruit peel on stem of glass. Discard garnish.