Issue link: https://digital.copcomm.com/i/126443
platform is to make the most of the ingredients we're working with, but you can't make a great drink without great spirits. I can't imagine making a Sidecar, a Champs Elysées or a Vieux Carré without cognac—and HINE certainly helps." "In many ways, and to use a French expression, the whole rasion d'être [reason for being] of Anchor Distilling is to provide the bartending community with great liquids with which to make both classic and innovative cocktails," says David King, President of HINE's U.S. importer, Anchor Distilling. "It is true to say that great drinks start with great ingredients, but the real magic still lies in the hands in the bartender." HINE Cognac is imported by Anchor Distilling. Jillian Vose, Head Bartender at New York's Death + Company. continues Le Grelle. "History goes in circles, and we're getting back to the way we started; it is probably thanks to mixology in the early 20th century that cognac gained its international status," comments Le Grelle, mentioning that classics like the Sidecar and Brandy Alexander really helped put cognac on the map. Meehan, thumb irmly on the industry's pulse, points out another area in which H by HINE has mixologists rethinking cognac: "One of the biggest challenges with cognac historically has been pricing," he says, explaining that stocking vintage cognacs, and pricing cocktails accordingly, has been problematic. "People see the case price for a nice bottle of vintage cognac and balk, saying it's too expensive. But H by HINE is a great cognac, with a great story, is perfect in a cocktail—and the pricing is just right." But H by HINE is more than just an affordable alternative; it's designed to shine best in cocktails. Explains Jillian Vose, Head Bartender at New York's Death + Company, "The industry is still becoming more comfortable with cognac—people don't realize it's so mixable. A really expensive cognac that's been aged for a long time isn't as mixable because the tannins are so pronounced. Younger, blended cognacs like H by HINE are brighter and easier to mix with citrus to make a nicely balanced cocktail. H by HINE is the total package." Chimes in Meehan, "Part of our Christian Drouin Calvados at PDT "Calvados is a very interesting and character-illed category, " comments Jim Meehan, who says he's a big fan of serving up the French apple brandy in cocktails in the fall and winter seasons. At PDT, Meehan has turned to Christian Drouin Calvados, a third-generation family-operated outpost that's among the most celebrated in France. "The entry level Drouin Calvados is really lovely, he " continues, explaining that he prefers the "subtle apple lavor" to the "funky, yeasty, cidery" qualities of many American apple brandies. And while Meehan says that Drouin Calvados (another Anchor Distilling product) makes for a great swap in cocktail recipes such as the Pink Lady, which typically calls for applejack, he's quick to point out that this is a one way street: "There's no substitute for a great French brandy, he says with a laugh. " Pink Lady by Jim Meehan, PDT ◗ 1 oz. Junipero Gin ◗ 1 oz. Drouin Sélection Calvados ◗ ¾ oz. lemon juice ◗ ¾ oz. grenadine ◗ 1 egg white ◗ Dry shake, then shake with ice and strain into a chilled coupe. may 2013 / the tasting panel / 77