Issue link: https://digital.copcomm.com/i/413994
100 / the tasting panel / november 2014 MITCH KORDONOWY: MICHTER'S WHISKEY With roots tracing back to America's first whiskey com- pany in 1753, which Joseph J. Magliocco and Richard "Dick" Newman resurrected in the 1990s, Michter's single-barrel and small-batch whiskeys have made quite the splash in the world of whiskey—earning the company several accolades and a place on the Kentucky Bourbon Trail. Spice with peppery citrus, butterscotch and oak notes come through in Michter's US*1 Single Barrel Straight Rye Whiskey, which was a focal point in the Calamus cocktail. What the Mixologist Loves: "Michter's is the perfect balance of sweet and spice, and although it's got a strong heritage and loyal following, there's still a lot of mystery to it. It's the American whiskey, and it's just so unique in that regard. The cocktail pays homage to the great American poet Walt Whitman who wrote a book of the same title, Calamus. It's a very fitting pairing for the whiskey with a few distinguishable and delicious fall flavors." Calamus ◗ 1¾ oz. Michter's US*1 Single Barrel Straight Rye Whiskey ◗ ½ oz. freshly-squeezed lemon juice ◗ ½ oz. homemade spiced Granny Smith apple butter ◗ ½ oz. homemade honey-maple syrup ◗ 3–4 dashes Bar Keep Vanilla Peppercorn Organic Bitters ◗ 1 twist of lemon ◗ Shaken together, served in a bucket glass with ice. Garnished with expressed lemon twist. Mitch Kordonowy, Bartender at Seven Grand in Downtown L.A. KRISTINA HOWALD: NO. 209 GIN Originally conceived as a London dry–style gin, the recipe for No. 209 Gin's flagship spirit transformed into a more mod- ern take on the classic recipe. While staying true to its roots— using the same botanicals and processes that have been gin's backbone for centuries—Arne Hillesland, official "Ginerator" at Distillery No. 209, makes a spirit more palatable for the 21st century, a smooth and refresh- ing libation with citrus taking center stage. What the Mixologist Loves: The Sauvignon Blanc Barrel Reserve Gin from No. 209 has some very nice age on it. It's very soft and a great pairing with many cocktails; you can do a lot of fun things with it! At Bestia, we use cured peaches, and we had some amazingly fresh peaches. I wanted to do something that played off of a fall and tiki riff with the No. 209—peach, pineapple, fun, fall and fruity!" Shea & Night ◗ 1½ oz. No. 209 Sauvignon Blanc Barrel Reserve Gin ◗ ½ oz. fresh lemon juice ◗ ½ oz. amontillado Sherry ◗ ¾ oz. three-spice pineapple syrup ◗ ¾ oz. cured peach juice ◗ 2 slices of cured peaches (will be puréed and re-measured) ◗ ¼ oz. Allspice Dram ◗ Fill lime "cup" with high-proof liquor, set on fire and dust with cinnamon. Garnish with orchid, two pineapple leaves and a metal straw. Kristina Howald, Program Director at Bestia in Downtown L.A.