Issue link: http://digital.copcomm.com/i/869846
september 2017 / the tasting panel / 55 Calamity Gin Like the irreverent American fron- tierswoman Calamity Jane, gin is misunderstood and edgy, said Mike Howard, President of Southwest Spirits & Wine. The Dallas-based company produces Calamity Gin, a spirit known as "Texas Dry" that's juniper-forward, with floral notes from lavender, rose and bluebonnet (the state flower) and a balanced citrus finish. George Sault, Cocktail Director for Black Restaurant Group, which includes D.C.'s Tilt, showcased this decidedly American product in a morphing cocktail called the Doubleside Reside. He mixed the gin with locally-produced Don Ciccio & Figli Limoncello, simple syrup and lime juice clarified with agar-agar; as its mint ice cube melted, it evolved from a refreshing Gimlet to a brighter, more aromatic South Side. "I went with two simple classic cocktails which, when done well, have withstood the test of time," Sault said. "I wanted to come up with a way that you can experience two cocktails in one." Doubleside Reside by George Sault, Cocktail Director, Black Restaurant Group, MD ◗ 2 oz. Calamity Gin ◗ ½ oz. Don Ciccio & Figli Limoncello ◗ ¾ oz. clarified lime juice ◗ ½ oz. simple syrup (1:1) The Judges' Remarks "Several cocktails in one drink, offering continuing surprises for the sipper." —D.S.F. "The gin was highlighted perfectly. Bright taste, layered, and the ice cubes were a clever idea." —M.M. Like tierswoman misunderstood Howard, George Sault Cocktail Director for Black Restaurant Group in Maryland. Uncle Val's Botanical Gin Distilled with producer (and gardening fanatic) Zio Valerio's favorite botanicals, including juniper, cucumber, lemon, sage and lavender, this small-batch, American-style gin from 3 Badge Mixology, based in Sonoma, California, is heady and smooth. "It's such a good gin; I love the different flavors in it," said Christine Kim, Bar Manager for Lincoln in D.C. "You get so many different aromas, tastes and nuances." Her drink, When Dad Says No, Call Uncle Val, was a cross between a Daiquiri and a South Side, with global ingredients that served as a backbone and fresh herbs that complemented the spirit's botanicals. She started with Uncle Val's Gin, which was shaken with a splash of fino sherry, lemon juice and syrup made with hoja santa, a "sacred leaf" grown in warm areas and used in Mexican cooking. Saline solution and black peppercorns infused with water in a circulator bath bumped up the drink's flavors and added synergy. When Dad Says No, Call Uncle Val By Christine Kim, Bar Manager, Lincoln, Washington, D.C. ◗ 1½ oz. Uncle Val's Botanical Gin ◗ 1 oz. hoja santa simple syrup ◗ ¼ oz. fino sherry ◗ ¾ oz. lemon juice ◗ Salt and pepper The Judges' Remarks "Simple and sweet." —D.S. "A great cocktail for a great gin." —M.M. Christine Kim, Bar Manager for Lincoln in Washingon, D.C. 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