The Tasting Panel magazine

April 2012

Issue link: http://digital.copcomm.com/i/61075

Contents of this Issue

Navigation

Page 119 of 133

prise because you get the aroma of the blood orange. Then you discover it's actually more spicy than sweet," she says. Spicy is right—in fact, ladies will need to put on their big girl pants to get past the cayenne-peppered rim—but the smooth, refreshing liquid beyond the lip of the glass is a luscious reward for forging past the heat. Men will love this cocktail because the sweetness of blood orange just ever so slightly cuts the hotness of the cayenne—it doesn't defi ne the drink as "sweet." To nail down the Jalisco Sunrise in a human analogy, it's is kind of like a Hollister model with a Ph.D. who does volunteer work. It's sweet, but has a much higher IQ than the elementary Cosmopolitan. It's sexy, but upscale. Spicy isn't a new trend, but the Jalisco Sunrise is more evolved than its black pepper–fl avored cousins. It's fresh, but there is nothing wholesome about this cocktail: It prob- ably has a past, which is what that devilish shot of tequila brings to the personality of the drink. "People have a lot of reservations, be it with tequila or gin, but one of the really exciting things about bartending is the opportunity to introduce a quality tequila—and the Amoretti syrup allows us to do that," says Cullen, who proceeds with caution when using most syrups. "Syrup products can be overly sweet or not what you think they would be when you taste them, but Amoretti syrups are well-balanced and true to their fl avor—the Blood Orange actually tastes like blood orange, and it's a consistent product you know you can always reach for to enhance a cocktail." For more information on Amoretti, click to www.Amoretti.com. Amoretti's Blood Orange Syrup would fi nd its way into cocktails prepared by enterprising mixologists." It's only natural that Jalisco Sunrise by Laura Cullen of Clarke's Miami Beach ◗ 1½ oz. Jose Cuervo Platino Tequila ◗ ½ oz. fresh-squeezed lime juice ◗ ½ oz. Amoretti Blood Orange Syrup ◗ 3 drops of Sriracha ◗ Pinch of sea salt ◗ Rock salt and cayenne pepper for glass rim Introducing Amoretti Blood Orange Syrup Our year-long series on Amoretti fl avors continues, exploring how these products are a (literally!) natural fi t into today's cocktail culture. Jack and Maral Barsoumian's Oxnard, CA–based company, Amoretti, spans 2,000 fl avor ingredi- ents in syrups, mixers, Edible Perfume® sprays, dessert sauces and a fi rst: a premium organic extra virgin olive oil infused with the fl avor and aroma of Kalamata olives. Customers around the world include patisser- ies, chocolatiers, ice creameries, fi ve-star hotels and restaurants, Fortune 500 industrial bakeries, gourmet coffee chains and presidential and royal palaces. april 2012 / the tasting panel / 119

Articles in this issue

Links on this page

Archives of this issue

view archives of The Tasting Panel magazine - April 2012