Issue link: https://digital.copcomm.com/i/306378
may 2014 / the tasting panel / 1 1 1 Two-Faced Warrior Like a good mullet, The Blind Barber is business in the front and a good time in the back, but don't expect their clientele to walk out with any sort of mullet. Featuring an operational barber- shop as the store front and a speakeasy nestled behind it, this hub for gentlemen is a place of sophistication, style and camaraderie. They currently have two locations, one in NYC and one in Culver City. Having had a hand in its West Coast launch, Billy feels right at home on the first stop of our L.A. tour where he jokes around with Justin Fix, the Director of Operations for the West Coast Blind Barber. The two friends fall into what seems like a familiar groove as they began mixing a drink with Soyombo. "People are so focused on the freshest ingredients," Justin remarks as he begins slicing strawberries, "but they forget about the alcohol itself. The base of a good cocktail is a great spirit." Their tasty creation proves this point perfectly. The Summertime Fling ◗ 2 oz. Soyombo Vodka ◗ ¾ oz. of vanilla bean syrup ◗ ¾ oz. of lemon juice ◗ 1 bar spoon of bee pollen ◗ 3 strawberries ◗ Muddle bee pollen and strawberries. Add lemon juice, vanilla bean syrup and Soyombo. Shake over ice and serve straight. Garnish with a lemon peel. Over a cocktail, Billy Ray talks shop with The Blind Barber's West Coast Director of Operations, Justin Fix. At Beso, Billy Ray enjoys Beverage Director Santiago Santos's popular concoction. The Pretty Girl ◗ 1½ oz. Soyombo ◗ 2 lemons ◗ 3 strawberries ◗ 1 leaf of basil ◗ Sparkling wine ◗ Muddle lemon, strawberries and basil. Add Soyombo and top off with sparkling wine. The Walk of Flame Since he grew up learning to cook from his family, Santiago Santos, Beverage Director at Hollywood's Beso, likens bartending to being a chef: "You have to try new things—that is what challenges you and makes you better." This drive helps him build the popular upscale cocktails that customers of Beso rave about. Besides pushing his own boundaries, he encourages his customers to test out new drinks and spirits. He has been delighted by how guests react to Soyombo upon first taste. "We went through three bottles this past weekend," noted Santiago. "People just love how smooth it is, the taste and the history behind it." TP0514_102-116.indd 111 4/24/14 11:04 PM