Issue link: https://digital.copcomm.com/i/65124
An orchid ice sphere cooled down Conor O'Brien's Lavender Labyrinth and brought the mixologist fifth prize for visual aspects. Brian Summers expertly pours his colorful (and very delicious) Merlot Down, which took third prize for taste. The drink uses Using Monteru Single Brandy of Merlot. Zach Patterson drops a frozen cube of raspberry into his Fleur de Charente cocktail, which won second prize for its conceptual connection with Monteru. The drink uses Monteru Single Brandy of Cabernet. Alsace Cobbler by Naomi Schimek ◗ 1 lemon wedge ◗ spring of French tarragon ◗ ¾ oz. apricot tea syrup* ◗ 2 oz. Monteru Single Brandy of Riesling ◗ 8 oz. crushed ice. ◗ Muddle lemon wedge; add French tarragon and muddle lightly on top of the lemon. Add apricot tea syrup, Monteru Single Brandy of Riesling and crushed ice. Roll four to five times and pour all into a large wine goblet. Decorate the top with four or five edible flower petals and a rose made from the peel of one lemon. Mist aromatic essence garnish** twice onto the lemon rose. Serve sans straw. *Apricot tea syrup is made by brewing the finest apricot black tea available (I shop at Chado Tea Room), and adding sugar for a 1:1 ratio syrup. ** Aromatic essence made with a base note of benzoin, middle notes of ylang ylang and bergamot and a top note of jasmine. Monteru Single Brandy of Riesling combined with fino sherry and yuzu in Julian Cox's Alouette cocktail. "Every cocktail should have a nose, a body and a finish," says the masterful mixologist. As glamorous as a 1940s movie star, Naomi Schimek of The Spare Room, Hollywood, poses with her winning cocktail, the Alsace Cobbler. Pablo Moix, mixologist at Harvard & Stone in Hollywood, put finishing drops of bitters on his Mt. Chardonnay cocktail, using Monteru Single Brandy of Chardonnay. The drink garnered Moix fourth prize for ease of replicability. may 2012 / the tasting panel / 43