The Tasting Panel magazine

JULY 2012

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Page 130 of 132

NOBU DRINKS Voglrieder. The Drink Marcus Voglrieder. MEET THE MAN BEHIND NOBU LOS ANGELES'S CUTTING-EDGE BAR PROGRAM In Los Angeles's cocktail scene, everything old is new again. So in an effort to appease the hipsters and current-day trendsetters longing to tap into their inner Don Draper by indulging in vintage libations, it would make sense that Nobu would look to use a whisky with some historical cachet to create a signature take on a classic beverage. To make this happen, Nobu turned to Yamazaki—the Suntory-owned distillery that produced Japan's fi rst single malt—and made it a featured player in the Yamazaki Sidecar, their modern Asian infl uenced version of the old-school concoction. "The presence of the orange liqueur and the yuzu gives the drink a refreshing note of citrus that lingers on the back-end," explains Voglrieder. "However, the presence of the Yamazaki gives the drink feel a classic, almost 'manly' feel." Marcus Voglrieder, Beverage Director USA, oversees the bar programs for Nobu locations in Los Angeles, New York and Miami. I f he wanted to, Marcus Voglrieder could easily pass himself off as an interna- tional man of mystery. Equipped with a suave, engaging aura that almost seems ripped from an Ian Fleming novel, the German-born Voglrieder spent more than a decade globetrotting within the restaurant network of Nobu and its sister eatery Matsuhisa, producing potent potables in such places of intrigue as London, St. Moritz, the Bahamas and Miami. These days, Voglrieder fi nds himself fi rmly anchored at Nobu's sleek Los Angeles location, but his title, Beverage Director USA, enlists him to oversee the bar programs for Nobu in Malibu, San Diego, Waikiki, Las Vegas, Dallas, New York and Miami as well. "We're trending toward a healthier kind of drink," he says. "Ones that are lower in calories, use fresh ingredients, and use less sugar." Voglrieder also says this burgeoning interest for a more fi gure-friendly cocktail is not necessarily being driven locally by wannabe Hollywood starlets and slick scene-makers. "A lot of this push is coming from the spirits side," he explains. "More and more spirits are refi ning their processes to be healthier. However, because of the fresh ingredients being used, the taste of their products hasn't declined at all." 130 / the tasting panel / july 2012 Yamazaki Sidecar ◗ 2 oz. Yamazaki Whisky ◗ ½ oz. Grand Torres Orange Liqueur ◗ ½ oz. yuzu juice ◗ Splash of simple syrup ◗ Shake. Serve with ice sphere.

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