Issue link: https://digital.copcomm.com/i/68310
only added to the feeling that we were all in a grown-up Disneyland. As he lined up his ingredients on the airplane-wing bar upstairs at the Hangar One Distillery, contestant Gilbert Gonzalez, who was making a Mandarin Crush Martini, said, "There's really nothing else like it on the market. It's the best!" There were some nervous moments for the participants. Certuchi would film each of them as they made their specialty cocktails, and they had to look cool and confident for the camera even as they tried to make perfect versions of their creations. Kanec Hernandez Sotelo was making a Blue Q, and as he busily combined his many ingredients, he only left out one thing—the vodka. "I guess if I'm at Hangar One, I better remember to use it!" Sotelo said. So on the next take, he made sure to include the Hangar One Maine Wild Blueberry that is at the heart of his drink. For Certuchi, the end of the tour has brought a certain poignancy. "It's been really great," he says. Even though he visited so many cities and tasted so many drinks, every time he held the mixology competition, "It was still like the first time. It's always been a differ- ent experience." 120 / the tasting panel / june 2012 Tour Manager Diego Certuchi films contestant John Giuffre as he makes his Jibson cocktail, which included a fish roe rim. William Perbellini: Fourth Place From Los Angeles' Brentwood neighborhood, Bar Toscana barman William Perbellini secured first runner-up status with his fresh and vegetal cocktail, Brentwood's Garden. Brentwood's Garden ◗ 1 ½ oz. Hangar One Straight ◗ ½ oz. Hangar One Kaffir Lime ◗ ½ oz. Cynar ◗ ½ oz. fresh lime juice ◗ ½ oz. thyme/artichoke simple syrup ◗ Dashes of celery bitters ◗ Tomato powder rim ◗ Cucumber ◗ Gently muddle lime juice, cucumber, simple syrup and bitters. Add spirits and shake, double strain into a Martini glass. Rim glass with tomato powder, top with Cynar and garnish with cucumber. William Perbellini says, "I love Hangar One because it's so smooth and gives mixologists the opportunity to play around." PHOTO: JOHN CURLEY PHOTO: CHRISTINE MERSON