The Tasting Panel magazine

October 2015

Issue link:

Contents of this Issue


Page 83 of 140

october 2015  /  the tasting panel  /  83 The Green Eye by Taha Ismail, Mike Isabella Concepts ◗ 1½ oz. La Diablada Muscatel ◗ ½ oz. falernum ◗ 2 oz. honeydew juice ◗ ½ oz. lemon juice ◗ 1 sprig oregano ◗ 2 dashes orange blossom water Add falernum and oregano to tin. Lightly press with muddler. Add rest of ingredients. Shake and double strain into a rocks glass and garnish with a sprig of oregano. Taha Ismail, Beverage Director and partner of Mike Isabella Concepts in Washington, D.C. Following Suit Speaking to its versatility, Taha Ismail, Beverage Director and partner of Mike Isabella Concepts in Washington, D.C. and surrounding areas, carries pisco in each of the group's concepts, which range from a sandwich shop to a coastal Mexican cantina. At Kapnos—a Northern Greek concept with two wood-fire grills—Ismail integrates Macchu Pisco's La Diablada Muscatel into the beverage program and cocktail menu. "A brandy style, Macchu Pisco has a lot of aromatics and a subtle flavor, making it very versatile and easy to work into a drink," Ismail explains. Ismail's creations start with the cuisine of the establishment first and foremost. He uses a lot of different herbs and fresh ingredients that complement the food of Mike Isabella. He utilizes amaro in his cockatils at Graffiato, an Italian- inspired small plates restaurant, and focuses on ingredients like thyme and honey at Kapnos. "Greek brandy is pretty strong," he notes. "It can overpower a cocktail, which is where Macchu Pisco comes in. It's a wonderful neutral spirit like the brandies of Greece, but it doesn't take over the cocktail—it plays out nicely." Regarding Macchu Pisco's single varietal expressions, Ismail exclaims: "The single varietals are delicious! The aroma of the herbs really shines through, which makes it easy to pair in the cocktail. Most importantly, it leaves you wanting you more and more." We wholeheartedly concur!

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - October 2015