Issue link: http://digital.copcomm.com/i/6221
january–february 2010 / the tasting panel / 65 FLavor FinDs Amazona by Scott Baird, 15 Romolo, San Francisco 2 oz. Sagatiba Velha cachaça ¾ oz. fresh lime juice ¾ oz. ginger syrup 1½ oz. coconut milk or coconut cream 2 dashes Angostura bitters Nutmeg Shake hard and double-strain over ice in a Collins glass. Gar- nish with grated nutmeg and a lime wheel. Ginger syrup: Peel and mince 1 pound of ginger. Bring to boil 1½ quarts water with 3 quarts organic evaporated cane sugar syrup, then skim off undesired sugar foam. Return to boil, add ¾ of the ginger, and simmer on low for 45 minutes to an hour. Strain off ginger and return syrup to boil. Turn off heat then add remaining quarter of minced ginger. Steep for 20 min- utes, then strain again and bottle. The Bees Knees III by Sean Kenyon, Steuben's Food Service and Vesta Dipping Grill, Denver ½ oz. 42 Below Manuka Honey vodka ½ oz. Domaine de Canton 5 fresh raspberries ½ oz. lemon-ginger simple syrup ¼ oz. fresh-squeezed lemon juice ½ oz. egg white Mint sprig Combine all ingredients in a mixing glass, shake to break. Add ice and shake vigorously for at least 30 seconds. Strain into chilled coupe. Garnish with a mint sprig. For the lemon-ginger simple syrup, add 8 oz. peeled and sliced ginger, 2 juiced and zested lemons, 32 oz. Demerara sugar, and 64 oz. water to a nonreactive pot and cook over medium heat down to proper syrup consistency. Remove from heat, purée, cool and bottle. Fox Rose Fizz by Eric Simpkins, Drinkshop at W Atlanta Downtown Dash of orange flower water 2 dashes Angostura bitters 3 slices orange ¾ oz. lemon juice ½ oz. three-to-one honey syrup ½ oz. ginger syrup 2 oz. Rittenhouse rye Muddle oranges with juice, bitters and syrup. Add remaining ingredients and shake with ice. Strain into tall Collins glass over fresh ice. Top with splash of soda. Express and garnish with long peel of orange. For ginger syrup, make one liter of ginger juice in a juicer, add a pound of sugar and shake it until it dissolves. Windmill Apple by Louise Owens, Windmill Lounge, Dallas 2 oz. Laird's apple jack ¾ oz. lemon juice ¾ oz. orange juice dash fresh ginger juice 1 oz. mint simple syrup Shake all ingredients and serve up. For ginger juice, put ginger through a food processor and wring through a cheesecloth. For mint simple syrup use 2:1 sugar to water. While still hot, add a handful of mint leaves for a cup or two of syrup. Leave for 10–15 minutes until it a green tint appears, then strain ginger Cocktails PHOTO: RYAN LELY PHOTO: MARC PISCOTTY PHOTO: DIANA HALL