Issue link: https://digital.copcomm.com/i/1787
48 / the tasting panel / august 2009 Cover Story is the Red Stag take on the classic Mint Julep, using rock candy syrup (turbinado sugar) and a whole squeeze of lemon in addition to mint. The addition of citrus helps balance the sweetness of the black cherry in Red Stag, notes Meek. "Having cocktails before dinner and after dinner—that's dining," says Meek, who honed his chops in the restaurant world by work- ing his way up through the Friday's organization before opening redwhite+bluezz. The restaurant- slash-club also has an off-premise license and an astounding wine list. Meek, who is a Certified Sommelier, is equally versed in wine and spirits. "I originally came to wine through spirits," he says, "and now I've come back to spirits. It all comes back to the spirits." —David Gadd Stag Slammer 3 oz. Red Stag 1½ oz. Amaretto Juice of half a lemon 2 oz. cranberry juice 1½ ounces sweet & sour Combine all ingredients over ice and stir. Co-owner Russ Meek and his team at redwhite+bluezz have run wild with Red Stag: (left to right) the Red Julep, Ace's Special and the Stag Slammer. PHOTO: DAVID GADD H enry "Hammerin' Hank" Hakim is a pro. "I started bartending when I was 18," he says, "and I'm 44 now; that's 26 years behind the bar." He runs his own mixology and catering business, Perfect Mix, but his five nights per week as Head Bartender at Mi Piace in Old Town Pasadena constitute his main gig. Hakim is known far and wide for his expertise in spirits history (which he calls "the story in the bottle"), his engaging personality and ready laugh and, not least, his masterful technique. The latter includes taking time to muddle properly, even when the bar is packed three-deep. "I have a few regulars who drive 30 or 40 minutes to come here for my Old Fashioneds," laughs the master muddler."You can tell Henry cares," notes Brandon Bartlett, Beam Global's Western Division Senior Sales Manager, as he watches Ha- kim muddling the heck out of fresh blueberries and lemon for one of his most recent creations, the Bour- bon Blossom, made with Red Stag. "Although it's usually considered a masculine drink," says Hakim, "women are starting to drink more bourbon, so I try to 'feminize' this cocktail a bit." Women who order the Bourbon Blossom get an edible flower as a garnish, while men get a flamed orange twist. Although Mi Piace is one of the best Italian restaurants in the area, weekly DJ evenings have made its bar the most popular night spot in Old Town on Thursdays; the young- er crowd that shows up likes to drink Red Stag as shots, according to Hakim. The restaurant's dinner patrons appreciate the new infused bourbon, too, especially given Hakim's skill at crafting perfectly balanced mixed drinks. Hakim thinks that his customers' experiences with infused vodkas have prepared them to be receptive to Red Stag, with its black cherry infusion. "It's a very unique product, with natu- ral flavors and a smooth finish," opines Hakim. "A lot of people have been very surprised by Red Stag, and the response has been wonderful." For some, bartending is just a job; for Hakim, it's a profession. "It's my craft and I respect it highly," says Hammerin' Hank, mixing up another perfect Red Stag cocktail. "I live it and I breathe it." —D.G. Mi Piace, Pasadena Brandon Bartlett, Beam Global's Western Division Senior Sales Man- ager (left), with Henry "Hammerin' Hank" Hakim at Mi Piace. Bourbon Blossom Lemon wedge Fresh blueberries Juice of half a lemon 1¼ oz. Red Stag Soda water Muddle the first three ingredients thoroughly in a bucket glass. Add ice and Red Stag and top with soda water. Serve with an edible flower or a flamed twist of orange. The Buckshot: Taking Life by the Horns Beam Global recommends The Buckshot, a quick shooter that's half Red Stag and half German herbal liqueur (the one with the stag on its label).