Issue link: https://digital.copcomm.com/i/1787
14 / the tasting panel / august 2009 The Message Brief Encounters Whether THE TASTING PANEL goes to the brand execs or the brands call us, there is an abundance of news to report, from the latest releases to behind-the-scenes experiences with some of the world's most influential importers, winemakers, distillers . . . well, you name it. We may not have enough pages in each issue to devote as much attention as we would like to each person whose path we cross, but please note that if it's in the publication, we deem it noteworthy —Meridith May, Publisher & Executive Editor "I 've been making Mojitos for 21 years," says Michael Hensel, a German-born mixologist who cut his teeth in some of the top bars in Hamburg, where the com- plex cocktail has been popular for decades. "It's not an easy drink to make well, and it requires a delicate balance of ingredients to be the best, which can be difficult to achieve in a busy bar," explains Hensel, creator of Purista, a recently- launched mixer that aims to help bartenders up the ante on precise cocktail crafting. "At some bars and restaurants, mixologists have time to freshly muddle their cocktails, and at busy bars, ready- to-drink mixers are often the only choice. Purista is a third option." Made from only a few natural ingre- dients, Purista is providing busy accounts a shortcut to creating consistent, high-quality cocktails with its Mojito, Caipirinha, Margar- ita and Mojito Blackberry flavors. Behind the bar, Hensel demonstrates that by using Purista as a base, and with the addition of just a sprig of fresh mint, a perfect Mojito can be made in a snap—without skimping on flavor. For more info, go to www.SynergyBeverages.com. —Rachel Burkons Purista: a Simple Solution Boho's Beer Guru R yan Sweeney's dream is to get "beer knight- ed" by the historic Belgian brewer's guild. We'd say the rising young beer star is well on his way to that sudsy honor. Sweeney, who co- owns Verdugo, a low-key hangout in Los Angeles's Glassell Park neighborhood, was recruited earlier this year as Beer Sommelier at Boho, the bustling brasserie in downtown Hollywood. At Boho, Chef André Guerrero's tasty and varied menu is nothing if not beer-centric, and having 25 taps behind the bar gives Sweeney lots of room to play with food-and-beer pairing. Belgian beers—in- cluding Belgian sours—have a special place on the Boho list, as do West Coast craft brews. But don't expect to see the same handles every time you show up. "I have beer A.D.D.," admits Sweeney. He's also fanatic about freshness: "I really be- lieve in rotation." Any evening might find him urging customers to try the latest additions to the list ("Girls are a lot more adventurous than guys," Sweeney notes) or behind the scenes in the chilled keg room he helped design, checking hoses and pressure levels. As the energetic Sweeney puts it as he rolls out another keg: "You have to keep on top of the beer." —David Gadd Ryan Sweeney at Boho in Hollywood, CA. PHOTO: DAVID GADD Michael Hensel uses his Purista Blackberry to create a Blackberry Mojito at Whispers Lounge at The Grove in Los Angeles. PHOTO: ELAINE-CHEN-FERNANDEZ