Issue link: http://digital.copcomm.com/i/818616
70 / the tasting panel / may 2017 Finding the hidden door to the Cohn Restaurant Group's Vin de Syrah may present a slight challenge, but enjoying yourself once inside this atypical Gaslamp bar will be easy. The boldness of the Amador Spring Tart cocktail—com- bined with a décor that looks as if you've just fallen down a rabbit hole—made our heads spin for just a moment. The attention however was brought back to the Amador Double Barrel. This is some exceptional Kentucky Bourbon Whiskey that gets finished in the Trinchero Family's Napa Chardonnay Barrels for an additional six months, an "élevage" as quirky as the Vin de Syrah. Walking into Henry's Pub, Michael Blaise Kelly leans in to tell us, "Henry's has been around for a long time. A lot of well-respected bartenders in San Diego have gotten their start here." Henry's offers the dark, wooden nostalgia of a pub but with a lot more space to fill with memories. At the bar, Kyle Barnett welcomes us with a spinning napkin and a flashy smile. While making the drinks, Barnett explains, "The krewe is what they call the groups that organize the parade for carnival season for Mardi Gras. The very first krewe ever is called the Krewe of Comus, so I was inspired by this and the Sugar Island Coconut Rum to call this cocktail the Krewe of Coco. It's fairly sweet, similar to a Hurricane." Barnett is right, the drink is sweet but not too cloying; the brightness from the orange juice and the earthy chocolate bitters managed to complement both the spiced and coconut Sugar Island rums. Kyle Barnett's The Krewe of Coco cocktail at Henry's Pub in San Diego. THE KREWE OF COCO by Kyle Barnett, Bar Manager, Henry's Pub ◗ 2 oz. Sugar Island Coconut Rum ◗ 1 oz. Sugar Island Spiced Rum ◗ Splash Tres Agaves Organic Agave Nectar ◗ Splash fresh orange juice ◗ 3 dashes chocolate bitters Combine ingredients, shake vigorously and pour over ice. Garnish with an orange. Honorable Mentions Lo Faust, Cold Beers and Cheeseburgers: South Bound & Down cocktail featuring Tres Agaves Blanco Tequila. Michael Hagen, Don Chido: Colina cocktail featuring Tres Agaves Blanco Tequila. Patrick Harrington, The Lime: Wagave cocktail featuring Tres Agaves Blanco Tequila. Kate Owca, La Puerta: Cruzin' In My '64 cocktail featuring Cruz Silver Tequila. AMADOR SPRING TART by Zach Eckland, Bar Manager, Vin de Syrah ◗ 2 oz. Amador Double Barrel Bourbon Whiskey ◗ 1 oz. crème de peche ◗ ½ oz. Velvet Falernum ◗ Ginger beer ◗ Splash lemon juice Shake on ice and pour into a coupe. Top with ginger beer and garnish with lemon zest. Zack Eckland, Bar Manager, Vin de Syrah, presents his Amador Spring Tart cocktail.