The Tasting Panel magazine

April 2016

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In It to Gin It There was friendly competition in the air at Bar Toscana, the cozy bar in the Brentwood neighborhood of Los Angeles, where 14 Southern California bartenders gathered to compete in the Martin Miller's Gin shakeoff. Using either Martin Miller's 80 Proof London Dry Gin or Martin Miller's Westbourne Strength Gin, which is bottled at 45.2% ABV, the bartenders whipped up some delicious and aesthetically-pleasing drinks for the judges: The Tasting Panel's Associate Publisher Rachel Burkons, Martin Miller's Regional Manager Mitch McDonald, Bar Toscana's Beverage Director William Perbellini and Lesley Solmonson, author of Gin: A Global History. —Jesse Hom-Dawson Dean Pryor Bartender, Petty Cash, Los Angeles Amaro Never Dies, Part Deux ◗ 1 oz. Martin Miller's Westbourne Strength Gin ◗ Pinch salt ◗ 3 dash Angostura Bitters ◗ ¼ oz. agave syrup (1:1) ◗ ¾ oz. yuzu ◗ 1 oz. Campari ◗ 1 oz. Averna Add all ingredients and shake long and hard with large format ice. Double-strain into your preferred glassware. Flame a grapefruit twist over the top of the drink and discard the peel. Grate fresh nutmeg on top and serve. Chris Day Bar Manager, General Lee's Cocktail Lounge, Los Angeles Negroñi ◗ 1¼ oz. Martin Miller's Gin ◗ 1 oz. Piña Colada mix (equal parts fresh pineapple juice and Coco Lopez) ◗ ¾ oz. Aperol ◗ ½ oz. lime juice ◗ Pinch salt Build in tin. Hard quick shake, then double-strain. Garnish with lime and cherry. w inne r ! r u n ne r - u p april 2016  /  the tasting panel  /  65 At Bar Toscana, in Brentwood, CA, Lesley Solmonson, author of Gin: A Global History; The Tasting Panel's Associate Publisher Rachel Burkons; and Bar Toscana's Beverage Director William Perbellini.

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