Issue link: https://digital.copcomm.com/i/21004
SPEED TASTING CONJURE COGNAC I f any brand knows about mixing modernity and classicism, it’s Conjure Cognac, from the house of Birkedal Hartmann, where cognacs have been impressing palates for over a century. But the brand’s collaboration and partnership with rapper Chris “Ludacris” Bridges is what has really given this classic quaff a sexy new look—and an enthusiastic audience for this hand- picked blend of VS, XO and VSOP cognacs. SEASONALITY: “This is a cold weather drink; a Hot Toddy by the fi re.” —Marc Smith PERSONALITY: “When you heat up an alcohol, you can high- light different notes; you can pick up on more subtleties. I was surprised how smooth and light it was.” —Claudia Maia FUNKINALITY: “William Pear made sense for this cocktail, and it did taste like buttered pear with a long spiced fi nish.” —Anthony Dias Blue CONJURE BUTTERED PEAR HOT TOTTIE (makes 10-12 servings) ■ ■ ■ ■ ■ ■ ■ ■ ■ ■ 6 cups purifi ed water 11/4 /3 cups Conjure Cognac 1 cup fi ne spiced rum 1 eleven-ounce package Funkin William Pear purée 1 tablespoon fresh chopped ginger 1 cinnamon stick,1 tablespoon whole cloves 2 tablespoons sugar 1 fresh, chopped green pear Dash of allspice Place all liquids, chopped pear, cloves, butter, ginger, allspice and cinnamon stick in sauce pan and bring to a slow boil; reduce heat, cover and simmer for three hours. Strain and re-simmer mixture over low heat, adding butter and sugar. Conjure Mixologist James Demalignon (left) with Brand Manager Jeremiah White. ICE MATTERS Roberto Sequeira of Gläce Luxury Ice. 78 / the tasting panel / december 2010 Attention, mixologists: Ice is an ingredi- ent in your cocktail. And like everything else that goes into your drink, you want nothing but the best, each and every time, right? Well, now you can have quality and consistency in every sip, thanks to Gläce Luxury Ice, a super-premium ice brand that’s here to make your cocktail the best it can be. “It doesn’t make sense to have a cocktail with premium ingredients, and then use well ice,” explains Gläce Founder Roberto Sequeira. “People work really hard to make sure customers have a consistent experience, and ice is an important part of that.” Gläce’s cold consistency comes in G Cubed and Mariko Sphere offerings. PHOTO: MERIDITH MAY PHOTO: MERIDITH MAY