Issue link: https://digital.copcomm.com/i/21004
SPEED TASTING Hennessy’s West Coast Mixologist, Doug DeBeech. hen the storied house of Hennessy released its fi rst new cognac in 40 years—one specifi cally designed for mixability—the spirits world took notice. Now, with what the brand’s West Coast Mixologist, Doug DeBeech, calls “Hennessy done different,” Hennessy Black is giving bartenders reason to rethink cognac’s possibilities. DeBeech speaks of Hennessy Black as a way to rethink the classics. “Working with a spirit that speaks for itself is amazing,” he says. “It is lighter by nature and easier on the palate, making it a great swapper in traditional cocktails.” SEASONALITY: “Texture is what creates a holiday cock- tail and the rich holiday colors involved. The pineapple was an extra surprise.” —Claudia Maia PERSONALITY: This cocktail actually changed my perspective on this brand’s viability; defi nitely a lighter and much more mixable cognac from the clear leader of this category.” —Boe Trumbull FUNKINALITY: “The Funkin Pineapple added a lushness to the drink. Creating a cocktail around this texture is perfect.” —Anthony Dias Blue HENNESSY BLACK W HENNESSY BLACK BASIL ■ Splash of basil-infused agave nectar ■ ■ ■ 1½ oz. Hennessy Black 3 oz. Funkin Pineapple purée Shake and strain into a Martini glass; add one small glass of Funkin Raspberry purée; garnish with fresh basil leaf and Grand Marnier–soaked basil leaf. CHRISTMAS IN BRAZIL 2 oz. Sagatiba Velha ■ ■ ■ ■ ■ ■ 3 oz. Funkin William Pear purée 1 oz. Funkin lime juice 1 oz. cinnamon syrup ¾ oz. red wine reduction Combine ingredients, blend with bar ice. Garnish with a gold-fl aked rosemary sprig. 80 / the tasting panel / december 2010 ith the cachaça category heating up, Sagatiba has sambaed its way into some of the most infl uential cocktail bars in the country—and in more ways than the classic Caipirinha. Available in Pura, Velha and Preciosa expressions, Sagatiba has found a home in a variety of classically-envisioned cocktails. The Velha, behind the strength of its fruity and full-bodied mix- ability, has won over Damian Windsor of Los Angeles cocktail hotspot The Roger Room; he describes it as having “fi re with an elegant edge. The aging is perfect.” SAGATIBA W Although the Christmas tree–like rose- mary garnish channels the season very clearly from a visual perspec- tive, there’s more to it than that. “In the Southern Hemisphere, where cachaça is made, it is hot during Christmas,” explains Windsor. “So here, you’ve got a blend of both hemispheres: Damian Windsor of Los Angeles cocktail hotspot The Roger Room was the mixologist behind Sagatiba’s Christmas in Brazil cocktail. Northern with the cinnamon and wine, and Southern with the texture and aromatics.” SEASONALITY: “Exquisitely prepared and executed. A 100-point score.” —Anthony Dias Blue PERSONALITY: “This cocktail is off the chart; sign me up. Cool, refreshing, inspired, beautiful, balanced and crisp.” —Boe Trumbull FUNKINALITY: “The Funkin William Pear purée has exactly the same taste and color as fresh pears. An extraordinary cocktail and so complex.” —Marc Smith PHOTO: AMY K. FELLOWS PHOTO: MERIDITH MAY PHOTO: MERIDITH MAY