Issue link: https://digital.copcomm.com/i/1399
22 / the tasting panel / july 2009 One Potato, Two Potato N ew York is a gin kind of town, but that hasn't prevented Karlsson's Gold from making quiet inroads here. The premium vodka, sourced and crafted from new potatoes in Sweden's Cape Bjare, is the fi rst luxury vodka that—like fi ne wine—boasts its own terroir. Master blender Borje Karlsson didn't rely on multiple distillations, forced fl avors or gimmicks to produce his distinctive spirit, but let a single distillation and virgin potatoes prevail. This notion of "less is more" works for Manhattan mixologist Jim Meehan, General Manager at PDT, an East Village speak- easy. Drawn to the clean and natural taste of Karlsson's Gold, Meehan says the spirit is one of a few that express a sense of place. And, after a trip to the Swedish distillery, he was in- spired to create a cocktail based on the heritage and culture of that place. "I wanted to do something representative of Sweden and in harmony with the culture," he says. "Working with something so subtlety fl avored is a challenge. You can't use this like you use other vodkas." Meehan kept it simple. He says his cocktail is a "basic Old Fashioned template" but uses complementary fl avors that expressed the Swedish culinary palate. "Using different heirloom potatoes is a very, very interesting idea to me, and I wanted to make a drink that refl ected the land they came from." Karlsson's Gold uses Swedish heirloom potatoes to craft its luxury vodka story and photo by Lana Bortolot The Gold Coast created by Jim Meehan, PDT, New York City 2 oz. Karlsson's Gold vodka ¼ oz. Carlshamns Flaggpunsch (Swedish punch) ¼ oz. simple syrup 1 pinch of fresh dill Muddle the dill and simple syrup in a mixing glass. Add everything else and ice, then stir and strain into a chilled Old Fashioned glass. Garnish with two spritzes of black pepper essence. Branding Spotlight