Issue link: https://digital.copcomm.com/i/21004
he saké category has been slowly but surely staking its claim in the hearts of U.S. consumers. These days, tongues are wagging about Rock Saké, a super-premium American-made brand that’s carving a niche for itself thanks in part to its easily pronounceable, memorable American name. Offered in two varieties, Junmai Gingo and Cloud (the brand’s take on the clas- sic nigori saké style), Rock Saké has quickly become a mixology favorite as well, with a particular emphasis on the Cloud expression in cocktails. ROCK SAKÉ T Peter Vestinos, West Coast Sales and Marketing Manager for Death’s Door. DEATH’S DOOR GIN F ounded in Wisconsin in 2005, Death’s Door Spirits has been carving a name for itself behind its small but mighty lineup of vodka, gin and white whiskey made from 100% locally- sourced ingredients. Death’s Door gin, the brand’s best-seller, boasts a spicy, complex and botanical-heavy profi le. “It’s rich with juniper up front, works with spicy coriander mid-pal- ate and fi nishes with cooling fennel,” explains Peter Vestinos, West Coast Sales and Marketing Manager for Death’s Door. SEASONALITY: “This cocktail just fell into place with perfect, rich fall/winter fl avors. It’s still warm and wintry—but also juicy.” —Anthony Dias Blue PERSONALITY: “A great London dry style gin; the cocktail has a lingering fi nish of honey.” —Mark Schwarz FUNKINALITY: “The Funkin Peach hit it on all levels with the gin’s botanicals. From the spicy coriander to the fennel, the gin just wove itself in and out of the peach fl avor.” —Claudia Maia ¾ TURN ■ ■ ■ ■ 1¾ oz. Death’s Door gin ¾ oz. Funkin White Peach purée ¾ oz. fresh lemon juice ■ ■ ■ ■ ½ oz. organic honey simple syrup (equal parts honey and water) 1 barspoon cognac 2 dashes orange bitters 2 dashes aromatic bitters Shake and strain over Gläce G Cubed ice. Garnish with a slice of white peach and freshly-grated cinnamon. december 2010 / the tasting panel / 79 ■ ■ ■ Rock Saké Founder Seth Podell and Los Angeles Brand Representative Jessica Blafer put their brains together to come up with the recipe for this saké cocktail and found that the lightly sweetened creaminess of the Cloud was an ideal platform for master mixology. SEASONALITY: “This is a cozy cocktail; it’s like a warm fl eece blanket.” —Meridith May PERSONALITY: “Because the Cloud holds fl avors very well, it’s perfect with the pear, and the creaminess goes well with vanilla. A sip-tastic choice and I love the hints of cinnamon and supple sweet aromas.” —Boe Trumbull FUNKINALITY: “The William Pear Funkin was a superb choice to use in the cocktail. Smooth and spicy.” —Anthony Dias Blue Jessica Blafer and Seth Podell of Rock Saké. GINGER PEAR SAKÉTINI 2½ oz. Rock Saké Cloud ■ ■ ■ 1 oz. Funkin William Pear purée Splash of Domaine de Canton ginger liqueur Splash of vanilla vodka Squeeze of lime Garnish with a slice of Asian pear, sprinkled with cinnamon. Serve over Gläce G Cubed ice. PHOTO: MERIDITH MAY PHOTO: MERIDITH MAY PHOTO: MERIDITH MAY