Issue link: https://digital.copcomm.com/i/65124
SPEED TASTING REPORT FRESH PRODUCE THE SANGRIA: "The Sevilla" THE BRAND: Kanon Organic Vodka (Kanon USA) ◗ 1½ oz. Kanon Organic Vodka ◗ ¼ oz. Sumo tangerine juice ◗ ½ oz. Lillet Blanc ◗ ½ oz. strawberries, muddled ◗ ½ barspoon agave nectar ◗ Dash of Fee Brothers Bitters ◗ Top with brut Prosecco and garnish with tangerine slices "I was inspired by Sumo tangerines," explained Fatima Wehidy, who wanted to match the sweet essence of Kanon Organic Vodka's grain base—unfi ltered Swedish organic wheat. Kanon's single distillation keeps the "hearts" from the still run and donates the "heads" and "tails" to fuel the buses that run throughout Sweden. "Sevilla, in Spain, like California, is known for its amazing citrus," says Wehidy. Her white Sangria, The Sevilla, showcases a pureness of style. Fatima Wehidy is the woman behind the bar at San Francisco's Dosa, known for its South Indian cuisine. THE SIP: "This drink is very San Francisco: a clean, refreshing ingredient driver." —Erik Adkins "This is an edgy, racy Sangria cocktail: perfect for brunch." —Anthony Dias Blue THE CONNECTOR THE SANGRIA: "Three Vines" THE BRAND: Campo de Encanto Pisco (Haas Brothers) ◗ 1½ oz. Campo de Encanto Acholado Pisco ◗ 1½ oz. blackberry-ginger nectar ◗ 1½ oz. Joel Gott Cabernet Sauvignon (or any lighter, fruitier Cab) ◗ ½ oz. cream sherry ◗ ½ oz. grapefruit juice ◗ ½ oz. lime juice ◗ Garnish with ginger, lime and grapefruit wheel. For her Three Vines Sangria, mixologist Yael Amyra worked closely with Campo de Encanto President Walter Moore to connect the dots between Spain (for the Sangria theme), Peru (the origin of Pisco) and California. "Pisco is the connection from Spain to Peru to California," Moore attests. "Encanto is the Pisco of the people, blended for bartenders by bartenders," says Moore. "Every quaff of Campo de Encanto Pisco brings it all together: Peru and San Francisco, old-vine grapes and the boom of the Gold Rush, the refi nement of America's fi rst spirit sipped quietly and the kick-in-the-teeth euphoria of a Barbary Coast saloon." THE SIP: Yael Amyra mixes at the Acme Bar in Berkeley. 112 / the tasting panel / may 2012 "This is a great example of 'grape-on-grape' Sangria—that's what it's about. That little bit of background spice and the refresh- ing quality make it complex and hearty." —Oliver Lee "There's a wonderful progression of fl avor, from Pisco to ginger to the soft Cab, and fi nishing with the sherry. A modern version of mulled wine and Sangria!" —Joel Teitelbaum