Issue link: https://digital.copcomm.com/i/68310
when America developed its longstanding fondness for our smooth blended whisky." Tullio then showed the crowd a Prohibition-era CC pint bottle and pointed out that its concave shape and short neck were designed for carrying inside a person's boot, which is where the word "bootlegger" came from. After the presentation, the guests had a chance to sample various cocktails created specifi cally for the event by Jim Beam's master mixologist Bobby Gleason. From the looks of it the hit of the evening was a cocktail named "Dancing with the Devil," which features Devil's Cut Bourbon, O3 Orange Liqueur, fresh lemon sour mix, passion fruit juice and 2 dashes of Tabasco Sauce. A total of 17 stops on the Spirits Confi dential tour are planned for 2012. To fi nd out when the event is coming to a city near you, go to www.virtualspirit. org (sign-up required). Sauza Master Distiller Carlos Camarena, Jim Beam's Fred Noe, Canadian Club's Dan Tullio, Maker's Mark's Rob Samuels and Sauza's Victor Martinez share a laugh on stage at the Spirits Confi dential in Scottsdale. Confi dential Recipes The following cocktail recipes were developed by master mixologist "Bobby G" Gleason of Beam Inc. for the 2012 Spirits Confi dential Tour. DANCING WITH THE DEVIL ◗ 1½ oz. Devil's Cut Bourbon ◗ ½ oz. O3 Orange Liqueur ◗ 1½ oz. fresh lemon sour ◗ 1½ oz. passion fruit juice ◗ 1–2 dashes of Tabasco Sauce ◗ Shake all ingredients with ice and serve up or over fresh ice. Garnish with a cherry dropped in. BLUE BLOOD MARGARITA ◗ 1½ oz. Sauza Blue ◗ ½ oz. DeKuyper Triple Sec ◗ ½ oz. Thatcher's Blood Orange ◗ 2 oz. fresh lemon sour ◗ 1 oz. fresh lime juice ◗ Shake all ingredients with ice and strain over fresh ice in a pint or Margarita glass. Garnish with a lime wedge on the rim HARVEST HATTAN ◗ 1½ oz. Maker's 46 Whisky ◗ 1/3 oz. Thatcher's Apple Spice Ginger Liqueur ◗ 1/3 oz. Martini & Rossi Rosso ◗ 2 dashes Angostura Bitters ◗ 2 dashes Fee Brother's Cherry Bitters ◗ Stir all ingredients with ice and strain into a chilled cocktail glass. Garnish with a fl amed lemon peel. FRENCH-CANADIAN SIDECAR ◗ ½ oz. oz. Canadian Club 12 ◗ 1 oz. Courvoisier Rose ◗ 2 oz. fresh lemon sour ◗ Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lemon wheel on the rim. Dan Tullio (right), Ambassador for Canadian Club, shows off his whisky with Clay Beottcher of Scottsdale's Zinc Bistro. june 2012 / the tasting panel / 57