The Tasting Panel magazine

May 2012

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Page 106 of 132

The Modern A SPEED TASTING WITH A SPANISH ACCENT SPEED TASTING REPORT Sangria t photos by John Curley raditional Sangria is a punch made with red wine, fresh seasonal fruit and a bit of bubbly water or citrus-flavored soda. But we challenged each of our invitation-only brands to spin off their own version of Sangria as a perfect-for-springtime creation. There were no rules to mix, shake or spin by. Given free rein with today's hottest spirits, the brands' creative mixologists showed us just how flexible—and how fabulous—the modern Sangria can be! THE LOCATION: Harry Denton's Starlight Room at the Sir Francis Drake Hotel in San Francisco is a historic setting with an unbeat- able view of the City. THE PANEL: Back row, left to right: Joel Teitelbaum, Bar Manager, Harry Denton's Starlight Room; Trudy Thomas, Food & Beverage Director, JW Marriot Camelback Inn, Scottsdale; Tony Abou- Ganim, The Modern Mixologist; Erik Adkins, Bar Manager, The Slanted Door, San Francisco. Front row: Oliver Lee, Bar Manager, Four Seasons Hotel San Francisco; Meridith May, Executive Editor/ Publisher, The TASTING PANEL MAGAZINE; Bridget Alpert, Director of Mixology, Southern Wine & Spirits, Chicago; Anthony Dias Blue, Editor in Chief, The TASTING PANEL MAGAZINE; and Ted Carmon, Spirits Buyer, BevMo! 106 / the tasting panel / may 2012

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