Issue link: http://digital.copcomm.com/i/759555
december 2016 / the tasting panel / 103 COCKTAIL COMPETITIONS Aaron Melendrez: Berentzen Liqueur Mixologists and chefs alike are drawn to the fresh-apple flavor of Berentzen's Apple Liqueur. Berentzen was established in Haselünne, Germany in 1758, and the liqueur is made from 100 percent winter wheat, to which fresh fruit is added. With 20% ABV, the versatile liqueur is perfect sipped neat or added as a modifier to a cocktail. What the Mixologist Loves: "The authentic apple flavors. I love working with a product like Berentzen Liqueur at the beginning of autumn because it is an incred- ible example of fall flavors." Avery Underhill: Jägermeister Aaron Melendrez, Bar Director, Salazar and The Bon Vivants. Avery Underhill, Bar Manager, Break Room 86. Juan Oates ◗ 1 oz. Berentzen Apple ◗ ¾ oz. smoked oat–infused Ocho Reposado Tequila ◗ ½ oz. Lustau Amontillado Sherry ◗ 1 /8 oz. vanilla lactic syrup ◗ 1 /8 oz. cinnamon honey ◗ 12 drops of malic acid solution Served with side car of homemade Berentzen apple pie ice cream on a small serving tray. Garnish with a compressed apple fan. Golden Palm ◗ 1 oz. Jägermeister ◗ 1 oz. aged rum ◗ ½ oz. L'Orgeat ◗ ½ oz. Pierre Ferrand Dry Curaçao ◗ ½ oz. lemon juice ◗ ½ oz. lime juice ◗ 2 dashes Cherrybark Vanilla Bitters Shake and strain to a Collins or tall glass filled with ice. Top with pomegranate juice, garnish with mint sprig, orange twist and pomegranate seeds. Jägermeister is a spirit known around the world—in fact, it's the number-one-selling imported liqueur in the United States. While it's most popular as a shot, its 56 herbs give Jägermeister a complex flavor that benefits any cocktail. What the Mixologist Loves: "Jägermeister is mostly known as a fun shot brand, which is great, but what I love most is its versatility as a modifier. It blends well with a wide variety of spirits, fruits, juices, etc."