The Tasting Panel magazine

JUNE 2011

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AMG Mixologist and Lead Bartender Ray Srp is pictured at Savile Row, with his Button Down, the most impres- sive of all SKYY Infusions Dragon Fruit concoctions, with a berry nose, velvety mouth feel and vinegar tart- ness—sweet yet serious. “We don’t want to play the ‘me-too’ flavors game,” McGinn says. “We are really focused on advancing the flavored vodka category, bringing truly innovative products to the market that excite both bartenders and consumers alike, rather than playing follow the leader.” According to McGinn, the SKYY Infusions development team came across the exotic fruit in a farmers’ market. “It looks like nothing you have ever seen, almost straight out of a mystical land. Then you cut it open and taste the surprising red berry flavor. We knew we had a winner. Today’s Millennial consumer grew up loving DRAGON FRUIT SPRITZER created by Ray Srp for Wet Republic ■ ■ ■ ■ ■ 1½ oz. SKYY Infusions Dragon Fruit ½ oz. Marie Brizard Watermelon liqueur 1½ oz. Fresh lemon sour 3 oz. champagne Serve over ice; garnish with a watermelon wedge. Selita Ebanks and Olivia Munn enter- tained everyone in the VIP area for the launch party at PURE nightclub in Caesars Palace. Social House General Manager Michael LaPorte is pictured with the Spirit of the Dragon, sweet and creamy, great for pairing with their curry lobster or crispy eel sushi rolls. One taste and LaPorte wanted to add it to the menu immediately. drinks with really bright flavors, like Vitamin Water and Jamba Juice, so as they move on to spirits, the fresh, bursting flavor of SKYY Infusions is a natural progression.” The Dragon Fruit Challenge THE TASTING PANEL asked Ray Srp, Mixologist for Angel Management Group—PURE’s corporate parent—to create drinks that would work in sister properties Wet Republic (a pool and “dayclub” at the MGM Grand resort), Social House (an Asian fusion restau- rant at Crystals, City Center) and Savile Row (a speakeasy-inspired mixology bar at the Luxor resort), all located at SPIRIT OF THE DRAGON created by Ray Srp for Social House ■ ■ ■ ■ ■ ■ 1½ oz. SKYY Infusions Dragon Fruit ¾ oz. Domaine de Canton ginger liqueur 2 oz. Sence Rose Nectar ½ oz. yuzu juice ½ oz. agave nectar simple syrup Shake and strain into a cocktail or Martini glass. Garnish with candied ginger. ■ ■ ■ ■ ■ ■ ■ other Strip properties. He came up with the simple but refreshing watermelon-berry Dragon Fruit Spritzer for Wet Republic, fragrant yuzu and ginger infused Spirit of the Dragon for Social House and complex but balanced Button Down for Savile Row. “To me, it’s a cross between kiwi and pear,” says Srp of dragon fruit’s flavor. “The SKYY Infusion represents that flavor well, and it has a very balanced profile that mixes well in cocktails.” Clearly: Srp’s cocktails, each distinctly different, show that SKYY Infusions Dragon Fruit indeed has the legs to cross continents. BUTTON DOWN created by Ray Srp for Savile Row 1½ oz. SKYY Infusions Dragon Fruit 1 oz. Fragoli Wild Strawberry liqueur ½ oz. passionfruit purée ½ oz. fresh lemon juice ½ oz. white balsamic vinegar 1 oz. agave nectar simple syrup Serve over ice; garnish with a strawberry. june 201 1 / the tasting panel / 69

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