Issue link: https://digital.copcomm.com/i/118688
SPEED TASTING REPORT Twenty Grand: A Cocktail Worth a Million Bucks T wenty Grand ($30) combines the finest imported cognac with ultra-premium domestic vodka to create a product that is as "Good as Money." Introduced to the U.S. market in November 2012, Twenty Grand (80 proof) is the first in a series of three unique infused vodka expressions from Western Spirits, including a 100-proof version, Twenty Grand Black, and a rosé champagne–infused vodka. As expected, Twenty Grand is encountering a strong crossover market, especially for those new to cognac. John Ormiston of Western Spirits explains how this brand is changing the spirits market: "We're delivering a new category that sings luxury, but at the same time, it's affordable." Western Spirits Our Panel's Notes: "Just the right amount of sugar versus viscosity in the spirit itself, and the lavender in the cocktail melds beautifully with the orange notes from the cognac." —Kim Haasarud "The flamed orange peel sends out some sensational aromas. I love how this tastes like a brown spirit." —Samantha Rogers The Mixologist: Clint Spotleson from Mabel's on Main, Scottsdale, AZ. Flamme d'Amour ◗ 2½ oz. Twenty Grand ◗ Dash of lavender bitters ◗ 3 flamed oranges in a glass ◗ Combine and stir. Art in the Age of Mechanical Reproduction Rhubarb Tea: A History Lesson in Each Glass T ake a step back in American history with Art in the Age's latest creation, Rhubarb Tea ($19.99). In 1771, botanist John Bartram received a gift of rhubarb seeds from his good friend and avid agriculturist, Benjamin Franklin. Around the same time, the price of sugarcane decreased, which dramatically revolutionized rhubarb's use in the kitchen from an herbal tonic to a delicious treat. Rumor has it that Bartram's enthusiasm for rhubarb inspired him to concoct his own garden tea. Art in the Age's throwback has resulted in a delicate liqueur distilled from organic cane sugar and infused with 100% organic ingredients including cardamom, coriander, lemon and, most importantly, Bartram's rhubarb. William Grant & Sons Bartram's Punch ◗ 1½ oz. Rhubarb Tea ◗ ¾ oz. fresh lemon juice ◗ ¾ oz. St-Germain ◗ ½ oz. Hendrick's Gin ◗ 4 strawberries ◗ Misted Aperol ◗ Muddle strawberries. Build lemon The Mixologist: Ian Nelssen from Culinary Dropout, Phoenix, AZ. 124 / the tasting panel / april 2013 Our Panel's Notes: "Rhubarb Tea not only has a beautiful pink color, but the nose is generous in strawberry aromas. The drink is refreshing and screams summer, and the Hendrick's gin adds a nice floral touch." —Mary Melton juice, St-Germain, Hendrick's and Rhubarb Tea in glass. Shake, double strain into bucket misted with Aperol. Garnish with thinly sliced strawberries.