Issue link: https://digital.copcomm.com/i/21004
SPEED TASTING COMANDON COGNAC S ince 1821, Comandon Cognac has been one of the most prestigious brands in France and today remains one of the few cognac houses to still control and perform all aspects of production in-house. Small- batch handcrafted, Comandon offers elegance across the board with its VS, XO and VSOP expressions. Jason Schiffer, owner of 320 Main in Seal Beach, CA, is a true cocktailian with a love of spirits. “When I fi rst tasted Comandon, I knew it was special,” he says. “Crafting a cocktail today is about bringing out what’s in the spirit and complementing it with other fl avors.” Raul Yrastorza, General Manager at Las Perlas. Jason Schi≠ er, owner of 320 Main in Seal Beach, with Comandon’s Franck Vigneron. SEASONALITY: “Allspice and sherry fi t the holiday mood.” —Boe Trumbull PERSONALITY: “Great! A cognac that is not afraid to be a cognac. The drink is a celebration.” —Marc Smith FUNKINALITY: “A Funkin double-team of William Pear and Apple purées work well with the cognac.” —Meridith May COMANDONTE 1 oz. Comandon VSOP ■ ■ ■ ■ ■ ■ ■ ■ ■ 1 oz. Dry Sack 15 Year Old sherry 1 tsp. allspice 1 oz. Depaz Blue Cane rhum agricole 1 pinch salt 1 tsp. Funkin Apple purée 1 tsp. Funkin William Pear purée ½ oz. lemon juice Stir and strain into a glass. Top with 3 oz. of soda and garnish with dried pear and Riesling-and-allspice-soaked radish. 82 / the tasting panel / december 2010 ounded by rock and roller Sammy Hagar in 1996, Cabo Wabo tequila is made from 100% Weber blue agave and offered in Blanco, Reposado, Añejo and ultra-premium “Uno” expressions. Tequila maestro and Cabo Wabo presenter Raul Yrastorza, General Manager at Las Perlas in downtown Los Angeles, describes Cabo Wabo Añejo as “longer in confectionary notes, and rich with brown butter, vanilla, cinnamon and a light clove.” Coming from Las Perlas, a dedicated mezcal and tequila bar and one of L.A.’s top tequila accounts, Yrastorza brings a nuanced, complex take to tequila—and tequila cocktails. SEASONALITY: “Sublime, balanced and showcased as a fresh [fall or winter] market beverage. Masterful use of ingredients.” —Mark Schwarz PERSONALITY: “This cocktail is designed to show that if you take tequila seriously, you can do wonderful things with it. I have not witnessed wizardry like this since Mozart scored a symphony. This cocktail gives Cabo Wabo an extreme wow factor.” —Boe Trumbull FUNKINALITY: “The Funkin Apple purée and coconut milk CABO WABO F for the foam made the perfect accent, and it tasted like apple pie.” —Claudia Maia JALISCO WINTER 2 oz. Cabo Wabo Añejo ■ ■ ■ ■ ■ ■ 1 oz. Funkin Lemon juice ½ oz. Royal Combier liqueur ½ oz. apple cider vinegar schrub ½ oz. chipotle-infused agave nectar Shaken and poured over ice. Top with Funkin Apple foam (mixed with coconut milk) and cracked pepper and salt. Garnish with edible fl ower and a slice of apple. PHOTO: AMY K. FELLOWS PHOTO: AMY K. FELLOWS