Issue link: http://digital.copcomm.com/i/856981
1 14 / the tasting panel / august 2017 Watson Barry What the Mixologist Loves: "I was inspired by the classic Sandeman logo of the Don, and the Scottish artist George Massiot Brown signing his works G. Massiot in order to appear French. I wanted to create a summer season drink that would reflect these roots. With the Don serving as the protagonist in our story, I started with 1½ oz. of Sandeman 10 Year Old Tawny Porto. This Tawny has such lovely ripe berry notes and such a pleasant mild spice from the hint of black pepper on the finish, so these were the flavors I sought to highlight and accentuate. The French core of the Mandarine Napoléon, Bénédictine and absinthe combine to sit behind the ripe berry notes of the Porto and give the cocktail notes of bright citrus on the mid-palate and cooling herbal notes on the finish. The Scottish tea used as the garnish combines with the absinthe rinse to further the herbal backbone in the cocktail and give the drink depth. These ingredients all combine to create a unified session cocktail that is both a refreshing and balanced expression of ripe summer fruit and citrus backed by a lingering finish of mild spice and herb that is perfect for sipping on a warm summer evening and will keep you coming back for more." Competition winner Watson Barry with Anna Budarina, Sandeman Brand Account Manager, Pernod Ricard USA. Barry attended Tales of the Cocktail for the first time this year, thanks to the House of Sandeman. Mask of Massiot by Watson Barry ◗ 1½ oz. Sandeman Tawny Porto 10 Years Old ◗ ¼ oz. Bénédictine ◗ ¼ oz. Mandarine Napoléon Liqueur ◗ ¼ oz. dry gin ◗ ¾ oz. lemon juice ◗ ¼ oz. orgeat ◗ ¼ oz. passion fruit syrup ◗ 1 dash of black tea and black pepper bitters ◗ 1 dash of sarsaparilla bitters ◗ Vieux Pontarlier Absinthe Rinse a Nick and Nora glass with Vieux Pontarlier and set aside. In a cocktail shaker add the ingredients listed above. Shake vigor- ously, then strain into the Nick and Nora and garnish with a dehydrated lemon sprinkled with Scottish black tea. " ibbg WINN ER