Issue link: https://digital.copcomm.com/i/1399
SKYY Infusions The newest expres- sion from SKYY's Infusions line, the all-natural SKYY Infusions Pine- apple is sure to be a hit all summer long. Crafted from SKYY's famously smooth vodka, SKYY Pineapple is the fi rst pineapple- infused vodka on the market and is made with real fruit, giving it a true-to- fruit taste that re- markably replicates the bright sweetness of pineapple. SKYY SPIRITS SKYY Pineapple Daiquiri SKYY Infusions Pineapple Simple syrup Lime juice The verdict: Who needs rum when there's SKYY Pine- apple? The pineapple fl avor shines through brilliantly, creating the perfect, poolside-ready Daiquiri that's not too sweet. ÍS Vodka Water may be Iceland's most abundant natural resource, but behind the strength of ÍS vodka's smoothness, the brand is well on its way to becoming one of Iceland's most popular man-made resources. Comprised of 60% pure Icelandic glacial water, ÍS is seven-times distilled and crafted from non-genetical- ly-modifi ed European wheat before being packaged in its striking, luxurious bottle. VGS INTERNATIONAL Basil Caiprosca ÍS vodka Strawberry Basil Sweetened lime juice The verdict: Fresh strawberries and basil combine to create a, smooth, summer-ready cocktail without any cloying sweetness, but ÍS's high water content, com- bined with melting ice, created a watered-down cocktail. "In the Mix" is the Sheraton Universal's homage to the Martini—or at least to gin and vodka. "The idea was to create a theme that would be as inviting to Hollywood locals as it would be to tourists," explains Beresford Wall, who was instrumental in the comforting—but quite modern and hip—design that changed the Sheraton Universal's lobby from drab to, well, fab. With 65 vodkas on the list and a growing selection of gins, Beresford is taste-testing and researching the brands that will keep his lounge cutting-edge. The hotel, owned and managed by Destination Hotels & Resorts, is a Starwood property franchise. Destination committed to a $25 million renovation, which included the bar, a fi ne dining restaurant and the guest rooms. "We're presently a Three Diamond property," states Wall, "aspiring to soon become Four Diamond." Originally from St. Kitts in the Caribbean, Wall was working the hospitality side of the business aboard cruise ships as early as 18 years old. Later, with a degree in hotel/restaurant management, he moved to California, where he began a long employment history with Destination Resorts—from Hotel del Coronado in San Diego to La Jolla's Estancia resort, to running the Sheraton Universal's food and beverage program. Beresford Wall, F&B Director at The Sheraton Universal. Meet Beresford Wall july 2009 / the tasting panel / 71