Issue link: http://digital.copcomm.com/i/97133
COVER STORY Coast to Coast with Zacapa SAN FRANCISCO CHICAGO Steven Minor Assistant Manager, Allium Restaurant at Four Seasons Hotel Chicago ���I ���m originally from Miami, which is a big rum-drinking community, says Steven Minor. ���I���ve been ��� familiar with Zacapa for about ten years. I���m a big fan. I think it���s one of the best rums in the world. ��� Having been with Allium for about two years, Minor says he wanted to introduce Zacapa to the Windy City as soon as possible. ���Chicago is a big bourbon and rye town. But I���ll put Zacapa in my Manhattan and my customer usually doesn���t realize its rum until I tell them. ��� Minor also serves Zacapa 23 in the Aztec Chocolate & Orange Manhattan, along with sweet vermouth, chocolate bitters and Royal Combier. That drink, he says, pairs especially well with Allium���s signature house-made hot dog. Ian Scalzo PHOTO: HARDY WILSON Ian Scalzo, Beverage Director, Future Bars. Steven Minor, Manager, Allium Restaurant at Four Seasons Hotel Chicago. Beverage Director, Future Bars I PHOTO: JAY SCHROEDER an Scalzo has been with the Future Bars team for about ���ve years, during which time the company has introduced the Bay Area to its exciting lineup of nightlife venues, including Tradition, Bourbon & Branch, Swig and Rickhouse. ���The craft cocktail movement has really caught on in San Francisco, Scalzo says. ���So ��� Zacapa is de���nitely one of our go-to spirits. It���s a super-approachable, well-made rum. We use it in a lot of our drinks because of its wellrounded character. ��� Among the cocktails at Tradition, in the Tenderloin, are re-imagined ���dive bar��� classics, such as a drink made with Zacapa 23, coconut maramalade, Averna Amaro and lemon juice. ���Our guests love Zacapa in cocktails like this, ��� Scalzo says. ���When I offer someone Zacapa, they usually say they���ve never tasted anything like it. It���s always a positive reaction. ��� december 2012 / the tasting panel / 47