Issue link: http://digital.copcomm.com/i/61075
Rosemarin created by Sean Patrick McClure, Craft New York ◗ 1½ oz. Karlsson's Gold Vodka ◗ ½ oz. Combier Pamplemousse Rose ◗ ½ oz. rosemary agave syrup* ◗ 1 sprig fresh rosemary (about 6–7 inches) ◗ 1 oz. fresh Ruby Red grapefruit juice ◗ 1½ tinctures rosemary essence** ◗ 1 grapefruit, rosemary, brandied cherry fl ag. Sean McClure's Rosemarin cocktail. Rosemarin means "rosemary" in Swedish. Sean McClure, mixologist at Craft New York chooses Karlsson's Gold because "I like my vodka to taste like something." using this fl avor," he says. At Craft New York, mixologist Sean Patrick McClure, who admits he typically doesn't like vodka, is one of the bartenders who has fallen for Karlsson's. "As a whiskey and gin drinker, I like my vodka to taste like something," McClure says. "I have had many vodkas that are distilled to the nth degree, and the fi nal product is boring to work with. Karlsson's is a vodka you can play with. You can actually taste the potatoes. It has a beautiful mouthfeel." When McClure fi rst saw the Karlsson's campaign suggesting serving the vodka on the rocks with cracked black pepper, he thought it was just "marketing. Then, I tasted it. At 80 proof, the heat is not over- whelming and it drinks like a whiskey. A lot of vodka producers should take note of what Karlsson's is doing. We want vodkas that we can mix with, that have a fl avor profi le." For Ekelund, he sees this vodka as another way to change the market, as he did with Absolut. He saw there was a desire for vodkas that, as McClure says, "taste like something," and capitalized on an obvious hole in the market. But, that's the business side of it. The fact is, he says, the quality circles around potato farmers. "The way we grow the potatoes make the difference," Ekelund says. ◗ Strip the rosemary sprig of all the needles, leaving a few at the top to save as garnish, and place them into a Boston shaker with the agave and grapefruit juice. Muddle very well until the rosemary becomes aromatic. Add the other liquid ingredients to the shaker with ice and shake vigorously. Double strain into an Old Fashioned glass over a 2-inch cube. Garnish with the rosemary fl ag. *for the rosemary agave syrup ◗ 1 cup chopped fresh rosemary (no stems) ◗ 4 cups light agave nectar ◗ Combine the rosemary and the agave nectar in a large non-reactive pot and bring up to a simmer for 20 minutes. Do not let it boil, as it will become bitter. Once the rosemary is fully infused, double- strain and store in the refrigerator. **for rosemary essence ◗ 1 cup chopped fresh rosemary (no stems) ◗ 2 cups neutral grain spirit (50% abv. or more) ◗ Combine the rosemary and grain spirit in an airtight container and let infuse in a dark spot for several days; taste once or twice a day until it has reached a nice strong rosemary fl avor. Double- strain when fi nished. april 2012 / the tasting panel / 7