Issue link: http://digital.copcomm.com/i/687399
june 2016 / the tasting panel / 7 PHOTO: LYNN FYFFE Marcus Voglrieder, Corporate Beverage Director for Nobu Restaurants. Sakura Sour ◗ 2 oz. Kikori Whiskey ◗ ½ oz. Umeboshi plum syrup ◗ 3 dashes yuzu bitters ◗ 1 egg white ◗ ¾ oz. lemon juice Spritz Mirabelle plum eau de vie. PHOTO: HARDY WILSON ◗ Nicky Beyries, Bar Manager, Foreign Cinema, San Francisco In San Francisco's Mission District, Bar Manager Nicky Beyries of Foreign Cinema moves towards the lighter, savory end of the flavor spectrum with a cocktail that focuses on Kikori's yeasty, polished rice aromas and flavors. Her Sakura Sour is a spin-off from a classic Whiskey Sour that plays up classic Japanese flavors like yuzu and umeboshi plum that lend complexity to this delicate style whiskey. "I appreciate Kikori's delicacy and diffuse attack," says Beyries, who notes the spirit is mellow and felt mostly in the back of the throat. Beyries, who is an avid cook and enjoys canning, something she learned to do as a child which is now back in vogue, strives to create "new moments" for her patrons that are evocative of the past but authentic in their own right. She makes her own umeboshi plum syrup which is, in effect, a gastrique with fleur de sel that further plays up the umami factor. Now in its 16th year, Foreign Cinema has long been a destination for an al fresco evening of dinner and movie. The restaurant has revamped its adjacent bar, now dubbed Lazlo, where Beyries and her talented team will showcase even more culinary-driven cocktails.