The Tasting Panel magazine

JUNE 2011

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Page 86 of 132

AT THE TASTING PANEL, ASKING US TO PICK OUR FAVORITE CATEGORY OF SPIRITS IS AN IMPOSSIBLE TASK, BECAUSE LET’S FACE IT, WE ARE ALL NOW LIVING IN A WIDE AND VARIED WORLD OF BRANDS. NONETHELESS, WE RECENTLY CHOSE TO HIGHLIGHT LIQUEURS, WITH A LINE-UP OF NOTABLES THAT WE BELIEVE ARE DESERVING OF THEIR MOMENT IN THE SUN. THE PARTY TOOK PLACE AT LAWRY’S THE PRIME RIB IN BEVERLY HILLS, WHERE A CROWD OF VIP CONSUMERS AND TRADE GATHERED FOR A LITTLE SCHOOLING ON THIS EVOLVING CATEGORY. WITH THEIR CREAMY, DREAMY, COFFEE-INFUSED, BLACKBERRY BLISS, FLOWERY SYRUP, ANISE-AT- HEART, LEMON CAKE CHARM OR ORANGE PEEL–LACED PERSONAS, IT’S OFFICIAL . . . We Lique Liqueurs! photos by Jeremie Fremaux CHARTREUSE: The Coolest Colors in Cocktails Why we lique Chartreuse: Both Green and Yellow Chartreuse are leading the modern mixology cavalry, with bartenders worldwide falling in love with the centuries-old recipe, originally created by Carthusian monks. With a beautifully complex flavor profile, Green Chartreuse is made from 130 differ- ent herbs and botani- cals, while the Yellow expression offers a slightly sweet version that glides across the palate with a rich ribbon of saffron deliciousness. Fall in love with: If you’re a bartender who takes your craft seriously, these are two products you need on your backbar. Yellow Chartreuse makes a flavorful swap for simple syrup in any cocktail recipe, and the Green can enhance the profile of any cocktail with just a half-ounce pour. “Chartreuse is both a starter kit and an advanced tool for mixologists today,” explains Tim Master, Director of Education for Frederick Wildman. Frederick Wildman & Sons 86 / the tasting panel / june 201 1 PATRóN XO CAFÉ: Get Creative with Coffee Why we lique Patrón XO Café: The coffee-based liqueur made with 70-proof Patrón Silver has been a longtime favorite of any mixologist worth his or her snuff, but as we discovered, Patrón XO Café is also a chef’s dream come true. “Because it is higher in proof than many liqueurs, we’re seeing a lot of chefs using Patrón XO Café as a reduction in everything from sauces to syrups,” says Grant Berentsen, Southern California Regional Manager for Patrón. Fall in love with: This liqueur’s kitchen- to-bar-and-back crossover appeal is a no-brainer, as was evidenced by the specially-made XO Café flan we sampled at Lawry’s. Chefs, get thee to thy kitchen and play! Patrón XO Café’s cross- over appeal whetted our appetite when paired with a caramel flan. Patrón Spirits

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