Issue link: https://digital.copcomm.com/i/5037
what it means to create cocktails. "I really want to continue this rela- tively new movement of heading back to what cocktails were prior to Prohibition—back when being a bartender was a respected and graceful occupation, when the drinks they were creating were ar- tistic rather than using ingredients merely to cover up bathtub hooch," says Hogarth. As for Chastain, if that means welcoming a bit of a seasonally ap- propriate Brit-bent to his little slice of Italia, he is happy to accommo- date. "One of the great things about Gwyn is that she really understands that the cocktail is really a medium for delivering hospitality," observes Chastain. "Gwyn has a unique sense of how not to go over the top and create something that's pleasant and makes people feel comfortable but also has accents that follow the season or the market or a particular occasion." —D.H. Baileys Dickens Combine 2 oz. Bushmills Irish whiskey, 4 muddled cloves, shaved nutmeg and cinnamon. Add 2 oz. Baileys Irish Cream, shake vigorously and garnish with a cinnamon stick and small amount of shaved nutmeg (too much will cause bitterness). Down the Aisle Year-Round with Baileys W ine and spirits buyer Dan Taggart has always enjoyed sharing his considerable expertise with consumers at Draeger's. As a cooking instructor and co-author of no fewer than six cookbooks with his wife, Kathleen, who directs the Cooking School and home department for the San Mateo, California, food and wine store, Taggart knows a thing or two about quality products. Top that with 40 years of gourmet and gift retail buying experience, and you have a level of exper- tise that is truly exceptional. The Taggarts relocated to the San Fran- cisco Bay Area in 1999 to join the upscale grocery chain, where Dan participates in a collaborative buying process in selecting wine and spirits for the San Mateo store, and writes both the twice-yearly wine n ewsletter and the wine-of-the-month club information letter for the company. "Of all the Draeger's locations, the San Mateo store is more conser- vative," observes Taggart, who notes that original Baileys performs extremely well year-round. "Being a natural product that doesn't require refrigeration after opening, it's a must have for every well-stocked bar." Customer service is a priority for Taggart, who spends much of his time on the floor hand-selling products and helping consumers discover enjoyment in wine and spirits. "Baileys is excellent in a stand-alone cocktail, either shaken and served up or poured over ice, but at Drae- ger's, our bakery department goes one step further; they use it to flavor a Baileys Irish Mousse Cake that is available by special order." — Deborah Parker Wong S ince 2002, Peter Speero Tannous has owned the Inner Sunset loca- tion of Roxie Market, a mid-sized, family-owned chain of full-service markets with locations across the Bay Area. Copies of the Irish Her- ald and fresh loaves of Irish potato bread are clues that Tannous's loca- tion caters to a largely Irish clientele. PHOTO: RYAN LELY PHOTO: DEBORAH PARKER Niche Market Peter Tannous of Roxie Market. Dan Taggart selects wines and spirits for Draeger's in San Mateo. PHOTO: DEBORAH PARKER 52 / the tasting panel / december 2009 Cover Story