Issue link: http://digital.copcomm.com/i/61075
VOLI'S ON-PREMISE WORKOUT We visited several upscale accounts nationwide to find Voli getting thorough workouts from top beverage directors and their in-house mixologists, who put the low-calorie spirit through its paces in cocktails that can please the most discerning palates. Voli as Conversation Piece: David Burke Kitchen at The James, New York City C onnor Burke, Beverage Director of New York's David Burke Kitchen, says they've had Voli at the bar for two months. It was a spirit he wanted to add to the restaurant's program, given its large outdoor space: 100 seats for dinner and up to another 100 for cocktails. Voli as Crowd-Pleaser: A Fontainebleau, Miami Beach t Fontainebleau Miami Beach, Voli has proven to be a year-round hit for two years according to Beverage Director David Mokha. "You can see it has a lot of legs to it and is one of our most popular drinks at the pool," he says, noting that guest like the unique composition as well as the lower-calorie option. Erin Harris (left), Executive VP of Marketing for Voli Spirits, and mixology expert Katie Mulholland at David Burke Kitchen in NYC. "We're one of the few restaurants in New York City that gets twice as busy in the summer," Burke says. "We wanted to make a healthy alternative, fun, outdoor drink—something that could be a conversation piece." Beyond the novelty of the spirit, Burke adds, "The taste part was there, and then you get the added bonus of low-cal and how it stands out. Everyone is in love with it so far!" Bikini Martini by Katie Mulholland, David Burke Kitchen at the James, New York City ◗ 10 blueberries (plus extras for garnish) ◗ 5 mint leaves (plus extras for garnish) ◗ 2 oz. of Voli Original ◗ 1 tbsp. lime juice ◗ 1–2 tbsp. agave syrup (half nectar, half water) ◗ Muddle the blueberries and mint leaves. Add Voli, lime juice and agave syrup. Shake and strain into glass, top with club soda. Serve straight up in a Martini glass. Garnish with blueberry and mint-leaf skewer. And with spring in the air, Burke says it's been taking off, even as the restaurant is preparing its outdoor space for the season. "I already know its future here: People love it—it's going to be a hit." David Mokha is Beverage Director at Fontainebleau Miami Beach. "It allows us to create lower-calorie alternatives to our traditional cocktails as well as a lower-alco- hol alternative. All in, Voli has some great fla- vors that can be enjoyed on their own or in creative cocktails." Mokha says the spirit has a cross-platform demo- graphic, with guests attracted to the brand promise as well as its star affiliation. "I see all guests drinking Voli. It is really a diverse mix." Pink Bikini from Fontainebleau, Miami Beach ◗ 2–3 fresh strawberries ◗ 3 lemon wedges ◗ ½ oz. agave nectar ◗ 1½ oz of Voli Lemon ◗ 1 oz. Ty Ku Citrus liqueur ◗ ½ oz. Ty Ku Soju ◗ Muddle first three ingredients in a mixing glass and fill with ice. Add Voli Lemon, citrus liqueur and soju. The Pink Bikini at Fontainebleau Cap and shake to mix. Strain over ice into specialty glass and top off with soda or Sprite. Garnish with a strawberry on a pick; serve with a straw. april 2012 / the tasting panel / 59 PHOTO: TOM CLARK PHOTO: TOM CLARK PHOTO: SHAREIF ZIYADAT