The Tasting Panel magazine

March 2011

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SIPPED & SCENE F Chilled rom Thrilled to ON THE TOWN WITH BLAINE ASHLEY t was a week of magical mixology. Starting on a Monday in my home base of Honolulu, I had the distinct pleasure of sipping gin with Beefeater Master Distiller Desmond Payne and Brand Ambassador Dan Warner. The two tripped to paradise to promote Beefeater 24, the much buzzed-about spirit that blends 12 botanicals, including the fragrant flavors of Chinese green and Japanese sencha teas. We snagged seats at the Lobby Bar located I Beefeater Brand Ambassador Dan Warner at the Waikiki Edition Hotel. in the Waikiki Edition Hotel, where head bartender Sam Treadway, formerly of Boston’s Drink, whipped up some Beefeater 24 cocktails. Warner chatted about livening up the herb- laden spirit through innovative techniques and introduced me to Treadway’s Bond 5-0, which incorporates hibiscus- infused Lillet in a tribute to Hawaii’s state flower. Two days of Beefeater 24 in the warm Hawaiian sun were followed-up with a trip to chilly New York. First on the line-up was a cocktail tour with the local lady of bar-entre- preneurship, Julie Reiner. First stop was Lani Kai, Reiner’s latest bar and lounge brainchild, inspired by her home state—Hawaii! I’d made a decision early on that gin and bitters would be my primary emphasis in cocktails ordered on this trip, so I opted for a drink called the Hotel California, which artfully mixes dried apricot–infused Old Tom gin, pisco, lime and pineapple juices, Peychaud’s bitters and toasted-almond orgeat. Next was Flatiron Lounge, the first spot that Reiner opened in 2003 as a pure cocktail lounge—no food allowed. The venue remains packed today, with its detailed focus on sea- sonal craft cocktails. “Opening with a non-food bar concept would never work today,” says Reiner. But we both agree that Flatiron makes for a perfect first date: cocktails and no serious time commitment. We decided to save Reiner’s Brooklyn gem, Clover Club, for a Sunday liquid brunch, so our final destination that day was Little Branch, where lead bartender Sammy Ross whipped up whatever he wanted (keeping gin in mind for me). The cozy, candlelit haunt was the perfect end to a cocktail-laden night. Friday brought me to the BoomBoom Room at the Standard Hotel, where I broke my gin streak. It’s one of the toughest bars in the city to get into, so I was thrilled to have the chance to check it out during a whiskey tasting with Original Moonshine Brand Ambassador Shem Blum, who does double duty as a lead bartender at the bar. He took a break on this night, and as the sun set we sipped the clear, smooth whiskey neat, on the rocks, in a Bloody Mary and in Blum’s latest creation, the Hi Shine. Predicted to become one of the brand’s signature cocktails, it’s a twist on the Pisco Sour that’s spiked with peach liqueur and, of course, Original Moonshine. I developed a surprising love affair with the clear, corn-flavored whiskey. Turns out my magical week of drinking will become a magical month, as the week ahead includes hitting up the opening of the impossibly chic Andaz 5th Avenue Hotel and its Cellar Bar, which boasts a seasonal cocktail list designed by the experts at Alchemy Tasting. Ah, the sprinkled-with-spirit to-do list goes on . . . 46 / the tasting panel / march 201 1 PHOTO: JOJO SERINA

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