Issue link: http://digital.copcomm.com/i/65124
SPEED TASTING REPORT A SILVER TONGUE THE SANGRIA: "The Plata Modernista" THE BRAND: Sauza Hornitos Plata Tequila (Beam Inc.) San Francisco mixologist Shane McKnight gave us a les- son on the art of infusing with botanicals. After tasting "the naked reflection" of Sauza Hornitos Tequila, he told the panel, "This is a perfect platform for cardamom to show the complexity of the spirit." McKnight's house- made syrup seemed labor-intensive, but when prepared ahead, it will impress with flavors of springtime. ◗ 1 oz. Sauza Hornitos Plata tequila infused with green cardamom ◗ 1 oz. Vionta 2010 Albariño ◗ ¼ oz. organic agave nectar ◗ 2 oz. puréed and strained pineapple ◗ ½ oz. fresh ginger ◗ 6 leaves fresh mint ◗ "Medium rare" shake and top with 1 oz. Spanish cava. Garnish with fresh pineapple, mint sprig and "spanked" cardamom pad. THE SIP: "A masterpiece of fruit and savoriness." —Meridith May "The cava added texture with the fizz component; the drink was fragrant and the presentation was elegant and festive." —Tony Abou-Ganim John Taylor (aka JT) is a mixologist from San Francisco's Spoon Bar. WORLD FUSION THE SANGRIA: "French Sangritini" THE BRAND: Monteru Single Brandy (Distillerie Tessendier USA) Monteru single brandies are made from single French- grown grape varietals and aged in premium French oak barrels. As the first and only producer of French single- varietal brandy, using traditional double-distillation in Charente copper alembic pot stills, Monteru has created a new category of spirits product. San Francisco mixologist JT chose the Monteru Single Brandy made from Riesling and added ingredients from around the globe to concoct his Martini-esque version of the Sangria. ◗ 1¼ oz. Monteru Single Brandy of Riesling ◗ 2 oz. Pinot Nero from Italy ◗ 1¼ oz. peach purée reduced with grapefruit juice ◗ ½ oz. yuzu syrup ◗ ¼ oz. elderflower syrup ◗ Green apple foam (4 egg whites, 6 oz. apple juice, 2 oz. lemon juice) ◗ Add ice cube made from bitter island spices. THE SIP: Northern California mixologist Shane McKnight performs in front of the panel. 110 / the tasting panel / may 2012 "Creative, tart and bright. The foam is a great alterna- tive to fruit garnish." —Trudy Thomas "Tropical, but also has some bold citrus notes, with a pillow-textured foam." —Joel Teitelbaum