Issue link: http://digital.copcomm.com/i/818616
may 2017 / the tasting panel / 69 Visitors to San Diego will learn of Hotel del Coronado's folklore and glamorous history, but true preservationists will surely mention the Horton Grand Hotel. Established in 1886, it's San Diego's oldest hotel and also served as a home (of sorts) to Wyatt Earp for seven years. There, set up in the middle of the Horton's historic courtyard, was a small bar manned by Beverage Director Nick Goers. "We make so many different Old Fashioneds here, so this one is kind of a variation of an Old Fashioned and a Mai Tai," says Goers. Although we're in the midst of spring, the Rum Fashioned cocktail beckoned to the autumnal months, taking advantage of the warm cinna- mon note in Sugar Island Spiced Rum. Says Nicole Gilberts, "It's got a nice fall flare to it." TRESABATINI by Rob Demarino, Bar Manager, Greystone ◗ 2 oz. Tres Agaves Blanco Tequila ◗ 2 oz. Tres Agaves Organic Margarita Mix ◗ Fresh ginger ◗ 2 limes ◗ ¼ tsp. wasabi paste Muddle ginger and wasabi into the juice of two limes Add Tequila and Organic Margarita Mix, shake and serve in a coupe with Tajin Rim. Garnish with a lime twist and a buzz button. One of downtown San Diego's go-to steakhouses, Greystone offers a wine and cocktail program to match the caliber of their Wagyu steaks. Bar Manager Rob Demarino has been behind the bar for 12 years and likes to use Tres Agaves Tequila Blanco whenever he can, especially when he wants to make something "refreshing and spicy," says Demarino. The smooth pear note in the Tres Agaves worked perfectly to balance the wasabi-ginger kick. Rob Demarino, Bar Manager of Greystone, and his Tresabatini cocktail featur- ing Tres Agaves Blanco Tequila. Finalists Rum Fashioned, featuring Sugar Island Spiced Rum at Horton Grand Hotel in San Diego, CA. Nick Goers, Beverage Director, Horton Grant Hotel. RUM FASHIONED by Nick Goers, Beverage Director, Horton Grand Hotel ◗ 2 oz. Sugar Island Spiced Rum ◗ 2 oz. fresh orange juice ◗ 3 dashes bitters ◗ Splash cherry juice Stir and pour over ice in a brown sugar–and baking spice–rimmed lowball glass. Garnish with an orange slice.