The Tasting Panel magazine

July 2015

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july 2015  /  the tasting panel  /  1 19 A Legit Sip: Real McCoy Rum With the phrase "the real McCoy" an established part of our collective cultural lexicon, the new real McCoy —the one we care about in the beverage industry at least —is poised to take the spotlight. Named in honor of Prohibition–era rumrunner Bill McCoy, whose unadulterated and quality spirit sparked the namesake phrase, The Real McCoy Rum keeps authenticity alive, with no sug- ars, flavors or perfumes added to the blackstrap molasses–based spirit, pot distilled on Barbados by a fourth–generation master distiller. Mixologist Lauren Festa, bartender at Rosewood Mansion on Turtle Creek, brought the rum to life with her Natural Mystic cocktail, which called on both Real McCoy's 5 and 12 Year aged expressions. "Why wouldn't we?" commented Festa of the deci- sion. "Both are so unique and wonderful in their own right, and together, they create an elegant and universal cocktail." The Panel Says: "The 5 Year offers light gentle sweetness of molasses, and the 12 Year has hints of vanilla with a gentle sweetness that finishes quickly. Light nose of chocolate. The cocktail has good sweetness that doesn't control the flavor, but complements the orange zest throughout." —Israel Delgado "The 5 Year has little hints of almond spice, and the 12 Year offers caramel and cin- namon. The cocktail is very tasty, with hints of honeysuckle and jasmine; sweet citrus, cinnamon and light nutmeg." —Charles Riley Meet the Panel Natural Mystic ◗ 1 ½ oz. Real McCoy 5 Year Old Rum ◗ ½ oz. Real McCoy 12 Year Old Rum ◗ ½ oz. Carpano Antica ◗ ½ oz. Kronan Swedish Punsch ◗ 1 barspoon orgeat ◗ 2 dashes Regan's Orange Bitters The brown spirit bunch: Charles Riley, Director of Food and Beverage, Omni Hotels; Catarina Miltenberger, Corporate Mixologist, Glazer's; Matt Orth, Bar Director, Lark on the Park; Melody Bishop, Executive Chef, Lark on the Park; Jeffrey Gregory, Beverage Director, FT33; Israel Delgado, Bar Manager, Trinity Hall; Máté Hartai, founder, the Cold Standard. Mixologist Lauren Festa and Lindsey Lasky, Regional Manager, Davos Brands.

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