The Tasting Panel magazine

August 2015

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on Honey I f you're Facebook friends with Caterina Miltenberger, you know that since last year's Honey Beverage Summit, she's become a bee and honey devotee, posting about newsworthy trends and stories on a regular basis to share with her industry friends and followers. "It's true," she laughs, "I love honey!" Miltenberger, who likens the study and education on honey to sommelier training, has since worked closely with her national accounts to let them know that honey is an ideal alternative sweetener for a variety of reasons. "First," she explains, "it's already in the back of house. The chefs are already using it, so it just makes sense to bring it forward to front of house operations." "Second," she continues, "it is perfect for national chains looking to implement touches of regional flavor to their menus. Especially accounts in airports—they are looking for something unique that they can add to all of their outlets, and it's so easy when they have the same recipe with the exception of the sweetener. My accounts have really been embracing that—they're on the bandwagon!" Another reason Miltenberger encourages her accounts to think about honey is that it's easy to find, no matter where you are. "It is so readily available; whether you're looking for the Clover honey we all grew up with, or something a little more obscure and regional. It's also a cost-effective alternative sweetener, because you can purchase it in bulk." We asked Miltenberger if she could share some specifics on national accounts that are sweet on honey, and although she couldn't name names, she did tell us that she's currently working with two national accounts who are ready to dive in: "These will be very exciting cocktails," she tells us. "Honey will be in the drink and on the rim—it's definitely a part of the buzz of the drink, so to speak!" Caterina Miltenberger, Director of Corporate Mixology, Glazer's Wholesale Distributors, photographed at the M Bar in Omni Mandalay Hotel at Las Colinas outside Dallas, TX. Miltenberger has discovered a honey that she calls a favorite: "It's an Acacia Truffle honey that I just love," she says. "Being Sicilian, I just adore using it in an Italian Sour." As our industry continues to seek new paths toward inventive cocktails, honey is hotter than ever. From classic tiki interpretations to innovative foams, syrups and surprising garnishes, this sweetener is a natural. Throughout 2015, THE TASTING PANEL looks at honey's impact on the beverage industry, one tastemaker at a time. Honey Bumble 1½ oz. Blackberry Elderflower Liqueur 1 oz. saffron-infused London gin 3 oz. fresh honey lemon sour 3 lime slices 3 lemon slices 2 -3 blackberries 1 oz. distilled water Swe et Caterina Miltenberger, Bringing Regional Flavor to National Accounts with . . . Director of Corporate Mixology, Glazer's Wholesale Distributors 30  /  the tasting panel  /  august 2015 by Rachel Burkons / photos by Jason Kindig

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