Issue link: https://digital.copcomm.com/i/687399
CHRISTY SPINELLA Bar Manager at Ironside Fish & Oyster in San Diego, California Which spirit is currently on your hot-list for summer and why? Rum is always great for summertime! Of course there are classics like Daiquiris and Mai Tais that hit the spot on hot days when you're sitting poolside. But rum has so many different expressions and is so versatile; the tiki revival movement makes it especially fun to explore new flavors and exciting ingredients What is your perfect seafood/cocktail pairing at Ironside? When I'm enjoying seafood or indulging in oysters, I want something refresh- ing and citrusy to complement the delicate flavors of my meal. Drier-style cocktails are especially delicious with oysters, and I think our Toledo Steel is the perfect fit. With just a tiny bit of citrus, the fino Sherry and sparkling wine really pop. This cocktail serves as a great apéritif and stimulates your palate—making you want more oysters! We've partnered with Chef's Roll & Somm's List, the global culinary and wine professional networks, to learn more about beverage experts from across the country. CHRISTIAN SIGLIN Bar Director at Bracero in San Diego, California How did you create the cocktail program to complement Bracero's famed Baja-Med cuisine? In developing the beverage program, I tried to use a lot of Mexican ingredients and spirits and combine them with a lot of Mediterranean spirits: amari, apertivos or vermouth in many of the cocktails, for example. The goal is to have spirits and flavors complement our food, but that also shine on their own. What's the most interesting spirit or liqueur you've come across recently? While I was on a recent trip to Mexico visiting Tequila Ocho, we stayed in Guadalajara for a night. We went to an amazing agave bar called Mezonte. I had some of the most incredible spirits I've ever had. The weirdest and coolest had to be a mezcal made with deer and iguana. It was gamey, weird and awesome all at the same time. ABRAHAM JIMENEZ Head Bartender at The Charles Kenneth Speakeasy in Carlsbad, California What does a cocktail have to be if it goes on your menu? Are there any common threads? Balance. Before any cocktail goes on our menu, we taste each other on it and give honest feedback. I have found that this method works best for us because it keeps everyone invested and forces us to put out the best possible product. As far as naming cocktails, what's your general approach? This part is always fun! For the cocktail names, we draw inspiration from music, art and even literature. I like drinks that sound exciting, but I always stay away from anything political or religious! I'm trying to make you drinks, not offend you. If you are a mixologist or wine professional interested in being featured here or want more information on Chef's Roll and Somm's List, please email featured@chefsroll.com. june 2016 / the tasting panel / 99