Issue link: https://digital.copcomm.com/i/14611
COVER SToRY of Tres Leches liqueur and one egg yolk. Martini’s Italian Bistro mixologist and partner Gary Gruver, who won the 2009 Bombay Sapphire Most Inspired Bartender title, named a cocktail after the spirit, using Three Olives vanilla vodka, Tres Leches liqueur and coffee. Gruver has also created a milk shake with Tres Leches and a French Cream Martini, both of which have become hot sellers among women at the Louisville restaurant. He intends to experiment with Tres Leches in bourbon drinks, especially a Bourbon Ball, a recipe that typically calls for a hazelnut liqueur and crème de cacao. “This is a very appealing, flexible spirit,” Gruver says. “It blends with other liqueurs really well and can be used to replace heavy creams in some drinks to make them a more full-bod- ied drink.” Other popular Tres Leches cocktails include the Coconut Cream Pie: Tres Leches and Coconut rum served on crushed ice; the Blackberry Cream: Tres Leches and blackberry-flavored whiskey, mixed and served over ice; the Peaches & Cream: Tres Leches and peach brandy served on the rocks. Truthfully, the spirit could be the lead ingredient, a sweetening touch or enjoyed alone, on the rocks or as a dessert. At the Right Time A satisfied customer at Martini’s Italian Bistro in Louisville enjoys a Tres Leches Milkshake created by mixologist and partner Gary Gruver, who won the 2009 Bombay Sapphire Most Inspired Bartender title. Morningstar beverage liquor analyst Phil Gorham says Tres Leches could be jumping into the market at the right time. He says if the economy continues to improve, consumers will begin buying more premium products. “Consumers ask for other cream liqueurs by name. They don’t order a cream-based liqueur on the rocks,” Gorham says. But that’s from a macroanalyst point- of-view. From a mixologist’s viewpoint, Tres Leches is not like the other leading brands of cream liqueurs. “This has a completely different taste profile,” says Gary Gruver. “Tres Leches definitely has its own nice niche to fill.” august 2010 / the tasting panel / 53 PHOTO: FRED MINNICK