Issue link: http://digital.copcomm.com/i/844641
50 / the tasting panel / july 2017 We've partnered with Chef's Roll & Somm's List, the global culinary and wine professional networks, to learn more about beverage experts from across the country. MICHELLE PEARSON, Bar Manager at Bar Three Piece in San Diego, California What are some of your favorite unusual techniques? Honestly, I'm not a huge follower of a lot of the new trends coming out. Things like activated charcoal and cocktail gels are cool and interesting, but they aren't my personal pref- erence. I feel that a truly great cocktail should be simple, with the best ingredients available, and the greatest amount of care you can possibly give to it. What is your go-to drink? More often than not, I'll veer toward whisky neat. Recently, I've also been a big fan of a Laphroaig Old Fashioned. Laphroaig is a heavily peated Scotch with strong medicinal and salty notes, so it's definitely not for everyone. I person- ally like to make mine with raw sugar and R&D #7 Bitters. The raw sugar isn't too overpoweringly sweet, and the bitters have a vanilla-bean note that balances the heavy smoke of the whisky really nicely. JEFF LINDSAY-THORSEN, Lead Sommelier at RN74 in Seattle, Washington Washington's wine industry is the second-largest in the country. Why do you think the state has had such success in producing great harvests? The huge diversity in terroir and varietal plantings is our greatest asset and our greatest challenge. The consumer has no idea what to expect from Washington wine, which cre- ates an opportunity to capture the hearts and palates of wine drinkers everywhere. What can we expect from Washington production in the future? Syrah will be what we are known for. Solid Cabernet can happen just about anywhere, but truly great Syrah is far rarer, and Washington's volcanic soils and warm climate with briskly cold nights will prove to be the perfect new home for the grape. The Columbia Gorge AVA will con- tinue to be planted to suitable grapes and become the cool yin to eastern Washington's warm-climate yang. CHAD OWEN, Brand Ambassador for Altamar Brands in San Diego, California What are some new trends you're excited to play around with? Absinthe! Absinthe showed back up in 2008 in a big way, and then everyone realized that it wasn't as friendly as they originally antici- pated. It's been relegated to being dashed into a cocktail or rinsed in a glass ever since. It's a challenging ingredient, because a well-made absinthe balances some of the more intense herbal flavors into a harmony that probably shouldn't be tweaked. What's your tip when choosing a cocktail at a new bar? Generally, I look for the simplest drink on the menu. If the bar can nail the balance on three ingredients, they can probably handle a couple more. Bars live and die on hospitality, not cocktails, so the drink is always a secondary concern for me. If I have a bad drink and excellent service, I'm more likely to stick around and order a neat spirit than go somewhere else. PHOTO: ALLI PHILLIPS PHOTO: RICHARD DUVAL If you are a mixologist or wine professional interested in being featured here or want more information on Chef's Roll and Somm's List, please email featured@chefsroll.com. PHOTO: ED ALLER