Issue link: https://digital.copcomm.com/i/39104
PS CALIENTE ■ ■ ■ ■ ■ ■ ■ by Felipe Mejia, PS 450, NYC 2 oz. Hangar One Kaffi r Lime ½ oz. Agavero Orange Liqueur ¼ oz. simple syrup 3 fresh jalapeño peppers, sliced Squeeze of lime juice Splash of orange juice Muddle jalapeños, add ice and other ingredients. Shake, strain and serve in a chilled Margarita glass. SPICED SUMMER SIPPER by Claire Bertin-Lang, Respite, NYC ■ ■ ■ ■ ■ 1½ oz. Hangar One Spiced Pear ¾ oz. Lillet Rouge ½ oz. Orleans Apple ice wine 2 dashes of bitters Combine and stir, strain into a chilled cocktail glass and garnish with brandied cherries. How she hangs: “I wasn’t drawn to the Spiced Pear at fi rst—I thought it was too wintery. But I lightened it up with the ice wine and balanced it out. The fl avors are very natural.” CHILI PRINCESS by Shusaku “Charlie” Shiroyama, Respite, NYC ■ ■ ■ ■ ■ 2 oz. Hangar One Chipotle ½ oz. agave nectar ½ oz. lime juice ¼ oz. simple syrup Shake all ingredients for 10 seconds and pour into glass rimmed with sugar, and little salt and cayenne pepper. Top with ¼ oz. of watermelon juice. STAR QUENCHER by Susie Lebrun, Star Boggs, Westhampton Beach, NY ■ ■ 2 oz. Hangar One Mandarin Blossom Purée of watermelon, strawberries and fresh lime ■ ■ Squeeze of fresh lime Combine all ingredients, shake and pour. Garnish with star-shaped watermelon rind and sugar-coated orange rind. How she hangs: “I’m a vodka drinker and this really has a cleaner taste. Customers see it on the bar, and they ask for it.” Hangar History Hangar One took off in an old Naval Air Station with a European- style copper still. It was conceived in 1982 under the auspices of St. George Spirits, which established a dedicated eau de vie distillery— the fi rst in the United States—in the old hangar. The founder, German-born owner Jorg Rupf, fi rst focused on brandies and eaux de vie before turning to hand-crafted vodkas using fresh, locally sourced fruits. In 2002, the fi rst bottles were released with impressive results: Hangar One was named “Vodka of the Year” by three trade magazines. Last year, Proximo Spirits took over the distribution rights to the fl y-away brand, but Rupf still oversees production of the artful vodkas, as well as relationships with their farm sources. august 201 1 / the tasting panel / 47 How he hangs: “Using vodka mellows it out and gives it balance. The watermelon juice adds some fl oral notes to an otherwise spicy cocktail. To me, this is a success.“ How he hangs: “It’s more of a complex spirit with good intensity and a strong fruity taste. It’s a margarita with a kick.” FRASER RIVER COOLER by Paul Sharpe, Respite, NYC ■ 2½ oz. Hangar One Fraser River Raspberry ■ ■ ■ ■ ½ oz. rosemary pica shrub simple syrup 2 oz. bitter lemon 2 oz. Prosecco Mix everything and pour over ice. Garnish with a pineapple wedge and rosemary sprig. How he hangs: “A lot of times you need to add a fresh element to a drink, but I don’t have to do that with this.”