Issue link: https://digital.copcomm.com/i/537687
52 / the tasting panel / july 2015 Winner east La Flor de Tessa by Adrian Misacango, Tessa, New York City, New York ◗ 2 oz. Broker's London Dry Gin ◗ ½ oz. Cocchi Americano ◗ ½ oz. fresh lemon juice ◗ ¾ oz. wild lavender honey syrup ◗ Rose water ◗ Edible flowers Mix gin, lemon juice and syrup and shake well. Transfer to a mixer jar and add Cocchi Americano; stir for a few seconds and then pour into a coupe glass or on the rocks. Spray with rose water, then add edible flowers for garnish. Garden Grove Sour by Robert Gregory, Fin Seafood, Newport News, Virginia ◗ 2 oz. Broker's London Dry Gin ◗ ½ oz. simple syrup ◗ ½ oz. fresh lemon juice ◗ 1 oz. egg white ◗ 5 green garbanzo beans ◗ 10 shiso leaves ◗ 3 dashes celery bitters ◗ Fresh ground pepper ◗ Edible flowers Muddle shiso leaves, garbanzos and simple syrup in shaker. Add other ingredients, except pepper and flowers, and shake vigorously. Double strain into a chilled white wine glass filled half-full with ice. Garnish with three twists of fresh ground pepper and edible flowers. Changing of the Guard by John Maher, The Rogue Gentlemen, Richmond, Virginia ◗ 2 oz. Broker's London Dry Gin ◗ 1 oz. Punt e Mes ◗ ½ oz. Luxardo Maraschino liquid ◗ 1 dash orange bitters ◗ Orange twist Campari ice cubes (use 1"x1" silicone mold) ◗ ½ oz. Campari ◗ 5 oz. water Serve in a rocks glass.