Issue link: http://digital.copcomm.com/i/46939
To initiate this new position for the brand, THE TASTING PANEL organized a bartending competition in Sacramento, CA, at cutting-edge Mexican restaurant Zócalo. We invited mix-masters from all over Northern California to submit Kahlúa cocktail recipes—the response was overwhelming. Kahlúa Has an Audience THE TASTING PANEL MAGAZINE, sponsor of the competition, conferred with Global Brand Educator Simon Ford of Pernod Ricard USA to chose six finalists to compete at the event. Meanwhile, a community of mixolo- gists, restaurateurs and trade profes- sionals gathered for a standing-room- only audience. "Kahlúa can be a base or it can be a mix," Ford pointed out. "It was an ingredient in the first cocktail I ever made." With judging based on creativity and originality, our decision on the per- forming finalists also focused on how the contestants brought the delectable nuances of Kahlúa to the fore. The Competition Contestants each had six minutes: Our six finalists mixed, poured, steeped and shook to create spectacular Kahlúa-based cocktails. Each contes- tant was judged on mixology skills (which included ingredients, creativity and tools), presentation (the look, the name and the garnish) and taste (use of ingredients, balance and flavor). Travis Kavanaugh of Sacramento's Shady Lady was crowned the winner of THE TASTING PANEL'S Kahlúa Bartending Competition. He won a trip to New York City to attend the Pernod Ricard BarSmarts education program. The Judges! Left to right: Meridith May, Publisher/Executive Editor of THE TASTING PANEL; David Nepove, Director of Mixology for SWS of California; Simon Ford of Pernod Ricard USA; and Daniel Humphries, coffee educator. Winning Cocktail ONCE (as in the number "11" in Spanish) by Travis Kavanaugh of Shady Lady in Sacramento ■ ■ ■ ■ ■ ■ ■ ■ ■ 1 oz. Kahlúa ¼ oz. rye whiskey ¼ oz. Cherry Heering ¼ oz. pineapple juice 1 oz. maple syrup⁄6 Dash of Angostura bitters Dash of orange bitters Egg whites Garnish with three coffee beans 88 / the tasting panel / november 201 1 Second Place THE VERACRUZ by Chris Dooley of Ella Dining Room in Sacramento ■ ■ ■ ■ ■ 1 oz. Kahlúa ½ oz. espresso ¼ oz. Bulleit bourbon ½ oz. Fernet Branca Garnish with mint leaves and an orange twist. ■ Serve in a V-shaped glass chilled with rocks in a bucket. Chris Dooley creates the Veracruz.