Issue link: http://digital.copcomm.com/i/271567
march 2014 / the tasting panel / 73 Meet Marguerite A bartender at Berkeley's East Bay Spice Company, the ﬁrst stop on this cocktail pilgrimage, Marguerite is just as eclectic and spicy as the bar itself. "We're a cocktail bar that serves Indian food," she explains. "Our clients are so diverse, and I think that really keeps the energy up here: from college kids not drink- ing alcoholic drinks all the way to industry friends. The diversity really drives the program." As she talks about the bar's cocktail creations, she gets more and more excited: "Of course we're inspired by and use Indian spices, but we don't want to feel boxed in to that." So how does Marguerite think that Soyombo, a fellow friend from the East, pairs with the program at East Bay Spice Company? "Oh, it totally ﬁts in!" says Marguerite with her contagious enthusiasm. "It's a vodka that doesn't allow itself to be covered up. It wants to stand out! The texture, the spice—the entire ﬂavor proﬁle ﬁts so well with our cocktails and food." Using organic wheat from the steppes of Mongolia's Selenge Province, Soyombo is distilled in small-batches on the site of the Winter Palace of the last Emperor of Mongolia. However, its luxurious legacy doesn't end there. Soyombo is six-times-distilled and then ﬁltered, for ﬁve days, over charcoal, quartz, diamonds and silver. Inspired by its rich heritage and intriguing ﬂavor proﬁle, Marguerite crafted two delicious Soyombo cocktails. The Witching Post Z 2 oz. Soyombo Vodka Z ½ oz. Strega Z ¼ oz. fennel tincture Z ¼ oz. Cocchi Americano Z 1 dash Spanish bitters Z Smoke chilled glass with Palo Santo incense prior to pouring. Kahn's Gamble Z 1½ oz. Soyombo Vodka Z ¾ oz. homemade spice cordial* Z ½ oz. lime juice Z ¼ oz. Punt e Mes Z 2 dashes Angostura Bitters Z Serve over crushed ice and garnish with a mandarin leaf. *Cardamom, cinnamon, blood orange, Meyer lemon, mandarin orange, nutmeg and turbinado surgar. At Cabin Bar & Lounge, owner Dave Zimmerman and Marguerite enjoy the diversity of Soyombo with the Mongolian Mule and a Martini. Mongolian Mule Z 1½ oz. Soyombo Vodka Z ½ oz. freshly squeezed lime juice Z 3–4 oz. Cock 'n Bull Ginger Beer Z 2-3 mint leaves Z Lime wedge Z Muddle mint with the fresh lime juice. Add vodka, ice and muddled ingredients. Shake and strain into a 12-ounce Mason jar over ice and add ginger beer. Garnish with lime. City Lodge The next stop on the trek was Cabin Bar & Lounge, located in San Francisco's Lower Nob Hill neighborhood. Cabin owner Dave Zimmerman explains his newly opened bar and his clientele with one simple sentence: "We shake a lot of cocktails here." What do his young professional, mixology-savvy customers think of Soyombo? "The minute you start telling people the story, they want to try it. They are always really impressed with the product." Playing with Soyombo's rustic and historical roots, Cabin served Marguerite their Mongolian Mule. "Soyombo's spice works really well with the ginger beer," comments our traveling 'tender.