Issue link: https://digital.copcomm.com/i/5037
M odern clas- sic mixology brings renewed inter- est in fortified wines commonly used in early cocktails. George Sandeman, the sev- enth generation in his family's port business, went one step further during lunch at Crus- tacean in Beverly Hills, inspirationally pair- ing port throughout the meal. Sweet and savory Asian-inspired coconut prawns, beef satay and chicken dumplings danced nicely with the dried fruits, nuts, honey and spice in the Sandeman 10, 20, 30 and 40 Year Old Tawny. A young "drinking port" called Vau Vintage 2000 along- side braised short rib demonstrated a new aspect to layering robust flavor. Sandeman also unveiled the 2007 Vintage Port, which is the offspring of a particularly wet, cold winter followed by an exceptionally hot summer. Boasting firm tannins and remarkable length, it was enjoyed both on its own and in-between bites of molten choco- late cake. Reasonably-priced with full-bodied flavor, classic port complements cutting-edge holiday eating and drinking indulgences. —Natalie Bovis-Nelsen 16 / the tasting panel / december 2009 The Message Into Port with George Sandeman Top Crop Joe Nardoci from Chatham Imports. George Sandeman. A t the encouragement of Francesco Lafranconi, bartenders Bryan Dayton of Boulder's Frasca and Mike Henderson of Denver's TAG joined forces to launch the Colorado Bartenders Guild (COBG) earlier this year. In the short time since the chapter was voted in by the U.S. Bartenders Guild in March, Dayton and Henderson have recruited members from up and down the Front Range; coordinated seminars given by Colum Egan, Master Distiller for Bushmills, J. Joseph Ehrmann and Danny Valdez; and held a handful of mixology competitions, sending winning members to Las Vegas, New York and San Francisco. In a state already long known for its density of Master Sommeliers and craft brewers, COBG is quickly putting Colorado's skilled bartenders on the map. —Stacey Brugeman Colorado Bartenders Guild on the Move Left to right: Colorado Bartenders Guild Secretary of Spirits Sean Kenyon, Treasurer Anika Zappe, President Bryan Day- ton, and Vice President Mike Henderson. C rop Organic vodka has found success amidst the stream of white spirits. Introduced in 2007 in New York City, there was a plan behind Crop's infiltration of the on-premise scene. "Its popularity is due to the way we worked the brand," explains Joe Nardoci, Executive Vice President for Chatham Imports. "We did it one account at a time. Our focus was to go to the places where bartenders care about what they do and the brands they pour." Flavor extensions Crop Organic Cucumber and Crop Organic Tomato vodkas provide a cornucopia of ideas for veggie-loving mixologists. PHOTO: CATHY TWIGG-BLUMEL PHOTO: STACEY BRUGEMAN PHOTO: NATALIE BOVIS-NELSEN