Issue link: http://digital.copcomm.com/i/537687
54 / the tasting panel / july 2015 Winner central May Flowers by Jason Leinart, The Sugar House, Detroit, Michigan ◗ 1½ oz. Broker's London Dry Gin ◗ ¾ oz. Carpano Dry Vermouth ◗ ¼ oz. Rothman and Winters Crème de Violette ◗ ¼ oz. Yellow Chartreuse ◗ Violet bouquet Stir until chilled. Strain into a chilled coupe. Express a lemon twist over cocktail and garnish with a violet bouquet. Lady of the Lake by Adam Staniszeski, Union Sushi + Barbeque Bar, Chicago, Illinois ◗ ¾ oz. Broker's London Dry Gin ◗ ¾ oz. Barsol Pisco Quebranta ◗ ¾ oz. Dimmi Liquuer ◗ ¾ oz. Cocchi Americano ◗ 1 dash Bittercube Cherrybark Vanilla Bitters ◗ 1 Amarena Fabbri cocktail cherry Stir, strain and serve in a coupe or cocktail glass. Express one orange peel for aromatics. The Rhuby Slipper by Jay Sanders, Room 39 at Mission Farms, Leawood, Kansas ◗ 2 oz. Broker's London Dry Gin ◗ 2½ oz. rhubarb and beet shrub ◗ ¼ oz. smoked lemon juice ◗ ¼ oz. Green Chartreuse ◗ 1 egg white ◗ Chioggia beet Add gin, shrub, smoked lemon juice, Green Chartreuse and egg white to cocktail shaker. Dry shake for 1 minute until frothy. Add ice to shaker and shake for an additional 30 seconds until chilled. Double strain into a chilled coupe and garnish with a shaved Chioggia beet.