Issue link: https://digital.copcomm.com/i/21004
BACHE-GABRIELSEN COGNAC O Jason Bran from L.A.’s Roger Room was the genius behind Belvedere Pink Vodka’s cocktail, The Good Duker. BELVEDERE PINK GRAPEFRUIT B elvedere is thinking pink these days with its fruity, aromatic Pink Grapefruit vodka offering (Belvedere Black Raspberry, Orange and Citrus round out the fl avored pack), but this is no one-note vodka. Made with fresh ginger as well as premium grapefruit, Belvedere Pink Grapefruit manages to straddle the line between sweet and spicy, fruity and fl avorful. Jason Bran, another standout bartender at The Roger Room, found Belvedere Pink Grapefruit an ideal offering for mixing with bold fl avors like clove. “The vodka can stand up to it,” he says. SEASONALITY: “Because the vodka is made from ginger, when combined with even a little bit of the clove, it really channels those spicy fl avors of the winter season.” —Anthony Dias Blue PERSONALITY: “Sexy and feminine. The pomegranate purée works won- ders with the pink grapefruit notes.” —Mark Schwarz FUNKINALITY: “The Funkin Pomegranate wasn’t as sweet as I thought it would be, and reads just like a pomegranate juice.” —Claudia Maia THE GOOD DUKER ■ ■ ■ ■ ■ ■ 1 ½ oz. Belvedere Pink Grapefruit vodka ¼ oz. Funkin Pomegranate purée ½ oz. fresh lemon juice ½ oz. rich simple syrup (made in a 2:1 ratio) ½ oz. frothed egg white Shake, strain and pour. Garnish with ground clove. ne of the oldest houses in Cognac, currently in its eighth generation, Bache- Gabrielsen brings tradition and classicism to the world of mixology. Bache has a newfound cocktail-emphasis supported by the brand’s Pure & Rustic VSOP expression, made from 100% estate-grown grapes, aged and stored in neutral casks for over fi ve years after distillation. “We age this coganc in neutral barrels because we don’t want to disturb the fl avors too much,” explains Bruno Laclotte, President of Regency Wines, which imports Bache-Gabrielsen. “That way, it’s perfect for mixology.” Daniel Nelson, Head of Education for Regency Wines, is a freelance mixologist at some of L.A.’s top accounts. He’s also a glassware collector (he served this cocktail in several “Silver Foliage” pattern glasses, of which he personally owns 600+ pieces), a gardener (he picked the thyme used in this recipe directly from his backyard) and, of course, a spirits expert (“Cognac is all about terroir,” he opines). SEASONALITY: “Thyme is a holiday spice and when combined with the earthiness and herbaceousness from the cognac, it’s just a wonderful foil to the wintery thyme.” —Claudia Maia PERSONALITY: “Smooth, lush and toasty.” —Anthony Dias Blue FUNKINALITY: “With freshly-picked thyme as a key ingredient, I was impressed by Funkin Lime’s freshness in the drink.” —Meridith May THE GOLDEN ROAD ■ ■ ■ ■ ■ ■ ■ 2 oz. Bache Cognac Rure & Rustic VSOP 1 oz. Bärenjäger honey liqueur ½ oz. Funkin lime juice ½ oz. Funkin White Peach purée Barspoon vanilla sugar 3 sprigs of thyme Shake, strain and serve over Gläce Mariko Sphere; serve with half vanilla sugar rim. Mixologist Jay Milliken and VeeV’s Katarina Balalas. eeV, the world’s fi rst açaí spirit, is making strides in the spirits world with an emphasis on both health benefi ts and sustainability, thanks to antioxidant-rich (and mega-fl avorful) açaí fruit and a wind energy–driven carbon-neutral footprint. SoCal Market Manager Katarina Balalas explains that this cocktail is a perfect fi t for busy bars as well: “It’s a very simple drink with limited ingredients, and VeeV V it’s easy to make at high-volume accounts.” SEASONALITY: “I think berry as a fl avor resonates well with the holidays, and the rich, dark color and the viscosity of the cocktail is more geared toward winter time. Easily an early evening drink.” —Mark Schwarz PERSONALITY: “Seamless, juicy and delicious.” —Anthony Dias Blue FUNKINALITY “VeeV, being made with açai, is a perfect pair with the Funkin Blueberry.” —Marc Smith RE-VEEV-ER ■ ■ ■ ■ ■ 2 oz. VeeV Açaí Spirit 1 oz. Funkin Blueberry purée ¾ oz. fresh lime juice ½ oz. simple syrup Blueberry skewer for garnish the tasting panel / 81 Daniel Nelson, Head of Education for Regency Wines, is also a trained mixologist. PHOTO: AMY K. FELLOWS PHOTO: AMY K. FELLOWS PHOTO: MERIDITH MAY