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Florio Targa Riserva 1840 Marsala Marsala, the fortified wine produced in Sicily from the Grillo grape and other indigenous varieties, was one of the first wines imported to the U.S., explained Jacob Gragg, Artisan Vino Advisor for Banfi Vintners: "It's fantastic for cocktails, not for just being served by the glass." English trader John Woodhouse was the first Marsala producer; Vincenzo Florio eventually purchased his firm, and Thomas Jefferson and his contem- poraries were known to order the wine, giving it a truly American connection. Gragg's cocktail, TargApple, contained mostly ingredients that could be found in America during colonial times. Florio Targa Riserva 1840 Marsala was mixed with Laird's AppleJack (made at one of the country's oldest distilleries), lemon and orange juices and maple syrup, then served in a 1960s vintage Madeira glass over crushed ice, spritzed with Florio Fernet and garnished with a mint sprig. TargApple by Jacob Gragg, Artisan Vino Advisor, Banfi Vintners ◗ 2 oz. Florio Targa ◗ 1 oz. Laird's AppleJack ◗ ½ oz. fresh lemon juice ◗ ½ oz. fresh orange juice ◗ ½ oz. Grade A maple syrup Finished with Florio Fernet and garnished with a large fresh mint leaf The Judges' Remarks "Delicious cobbler, great glass, too easy to drink. Well done." —D.S. Singani 63 The story goes that when director Steven Soderbergh tasted singani at a party for his biopic Che, he became taken with this clear, unaged brandy made in Bolivia from Muscat of Alexandria grapes grown in high-altitude vineyards in the Andes. When he couldn't find it in the States, he stepped up to create his own brand, Singani 63. Paul Blumer, Bar Manager at The Rogue Gentleman in Richmond, Virginia, called it floral, fruity, clean and interesting—an up-and-coming spirit that might give pisco a run for its money. His Criollo Rising, named for the Bolivian freedom fighters seeking independence from Spain right after the American Revolution, was a Sidecar and Margarita mashup—with Singani representing the brandy in the former and lime juice in the latter—mixed with honey and a blueberry-coconut shrub, served over crushed and blended ice and rimmed with ancho salt and sugar. Criollo Rising by Paul Blumer, Bar Manager, The Rogue Gentlemen, Richmond, VA ◗ 2 oz. Singani 63 ◗ ½ oz. blueberry-coconut shrub ◗ ½ oz. lime juice ◗ Ancho-salt rim Served over crushed and blended ice The Judges' Remarks "Very floral. A beautiful cocktail." —D.S. Jacob Gragg, Artisan Vino Advisor for Banfi Vintners. Paul Blumer, Bar Manager at The Rogue Gentleman in Richmond, VA. 54 / the tasting panel / september 2017 COMPETITIONS