Issue link: https://digital.copcomm.com/i/142283
CENTRAL SOUTH The Witch Doctor by Kehlen Selph, Coppa Ristorante Italiano, The Woodlands, TX Bring Us a Shrubbery by Christopher Marty, Untitled 111, Chicago, IL ◗ 1½ oz. Broker's Gin ◗ ½ oz. Rothman & Winter Crème de Violette ◗ ½ oz. Bitter Truth EXR Kraüter ◗ ½ oz. Laphroaig 10 Year Single Malt Scotch Whisky ◗ ¼ oz. simple syrup ◗ Stirred and served up in a vintage coupe. Fresh rosemary sprig, soaked in Lemon Hart 151 Demerara Rum, placed in the drink and set aflame. The Witch Doctor ◗ 2 oz. Broker's Gin ◗ ¾ oz. Art in the Age Sage Liqueur ◗ ½ oz. vanilla bean simple syrup ◗ ½ oz. fresh organic lime juice ◗ 2 fresh sage leaves ◗ Shake ingredients with ice, doublestrain into modern cocktail coupe. Using a julep strainer, scoop sage smoke infused vanilla bubbles* on top of the cocktail—should be piled high. The Broker's Cane by Scot Mattox, Iris Restaurant, New Orleans, LA ◗ 1½ oz. Broker's Gin ◗ ½ oz. Miles Rainwater Medium Dry Madeira* ◗ 1 barspoon dark cane syrup ◗ 1 dash Dale DeGroff's Pimento Bitters ◗ Luxardo Cherry and lemon thyme sprig for garnish *Vanilla foam bubbles (base) ◗ 1 g. Foam Magic (from Modernist Pantry) ◗ 2 c. purified water ◗ .01 g kosher salt ◗ ½ tsp. Madagascar bourbon vanilla extract ◗ ½ c. organic sugar ◗ Stir all ingredients in mixing glass and strain into a coupe, then garnish. *Substituted for Broadbent Rainwater Medium Dry Madeira. ◗ In a bowl combine everything except the Foam Magic and stir until the sugar and salt crystals have dissolved. In a clean large bowl add Foam Magic and slowly add liquid stirring with whisk to prevent clumps. Keep in cooler until ready for use. For complete foam bubbles instructions, see THE TASTING PANEL Facebook page. Unusual Suspect: Mr. Pink by Brian Stanley, La Belle Vie, Minneapolis, MN ◗ 2 oz. Broker's Gin ◗ ½ oz. Cocchi Americano Rosa infused with fennel ◗ ½ oz. black peppercorn and coriander syrup* ◗ ½ oz. lemon juice ◗ ¼ oz. Sicilian Lemon White Balsamic Vinegar ◗ 1 eyedropper Bittercube Orange Bitters ◗ 1 eyedropper Bittercube Jamaican #1 Bitters ◗ Directions: Add all ingredients and ice to shaker; shake and strain into a coupe. Garnish: spritz of Pernod on lemon wheel laid on top of cocktail. *Black peppercorn and coriander syrup: Combine one-cup water, 3 tablespoons each of black peppercorn and coriander seed (lightly grinded); bring to a boil for two minutes; remove from heat and add one-cup sugar; stir until dissolved. Let cool and strain through cheesecloth. Rhue'd Awakening by Douglas Phillips, Scofflaw, Chicago, IL ◗ ◗ ◗ ◗ ◗ 2 oz. Broker's Gin ½ oz. Aperol ¾ oz. fresh lemon juice ½ oz. spiced rhubarb syrup* 6–8 mint leaves The Random Customer by Rusty Lovell, Prohibition Craft of Cocktails, Houston, TX ◗ Muddle mint with lemon and syrup and then add Broker's Gin and Aperol shake all ingredients. Add ice to Collins glass and double strain cocktail. Garnish with a small rhubarb stalk and a mint sprig. ◗ ◗ ◗ ◗ ◗ *Spiced rhubarb syrup recipe: Juice four to five rhubarb stalks to yield about 250–300 ml. of juice. Mix the rhubarb juice with equal parts water and refined sugar in a pot and bring to a boil. Add one sliced Serrano pepper to the liquid and let steep for about an hour. Strain off solid pieces and bottle. ◗ Muddle cucumber, jalapeño and mint. Shake and hawthorn-strain over crushed ice into a small shaker tin. Garnish with a jalapeño coin mint sprig and dust with cayenne pepper. 60 ml. Broker's Gin 25 ml. fresh lemon Juice 20 ml. orgeat syrup 3 slices of cucumber 1 slice of jalapeño seeds and 4–5 mint leaves 106 / the tasting panel / july 2013 TP0713_100-148.indd 106 6/24/13 6:03 PM