The Tasting Panel magazine

July 2016

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Page 103 of 126

july 2016  /  the tasting panel  /  101 Austin Doner, Managing Bartender at Seventy7 in Culver City, CA "I wanted to make a cocktail that accented the absinthe but didn't overpower every- thing, something absinthe drinkers would appreciate and a window to the world for non-absinthe drinkers." The Tell-Tale w ½ oz. Lucid Absinthe Supérieure w ½ oz. fresh lemon juice w ½ oz. wildflower honey water (4:1 honey to water) w ½ oz. green Chartreuse w 1 oz. No. 3 London Dry Gin Build in small tin. Add four to six blackberries (depending on size), four medium to large basil leafs and muddle. Add ice, shake and double strain into a Lucid Absinthe glass filled with fresh ice. Garnish with a pretty basil leaf and blackberry skewer. Meredith Hayman, Bartender at Bestia in DTLA "I wanted to take something like absinthe that most people are scared to have and make it approachable. Lucid is such a solid product; it insures consistency all around." A Bite Into Summer w ½ oz. Lucid Absinthe Supérieure w ¾ oz. lemon juice w 1 oz. pineapple juice w ½ oz. agave syrup (3:1 agave to water) w ½ oz. Giffard Fraise des Bois w 1 oz. tequila blanco w 1 oz. soda water w 2 dashes Angostora Bitters Combine all ingredients except soda water into a tin and shake well. Add soda and strain into a Collins glass. Garnish with a lemon wheel. Marsha Meyer, The Natural Mixologist in Los Angeles, CA "I think that the smokiness of Scotch is actually an exciting complement to the herbaceous quality of the Lucid Absinthe. I think that this is a bit of an unusual combination, but ends up playing beautifully together." Where There's Smoke w ¼ oz. Lucid Absinthe Supérieure w ¾ oz. Jameson Irish Whiskey w ¾ oz. Glenfiddich Scotch w ½ oz. Green Chartreuse w ¼ oz. lime juice w ¼ oz. lemon juice w 10 mint leaves w ¼ oz. simple syrup Muddle mint leaves in a mixing glass. Top with remaining ingredients. Shake hard to incorporate. Double-strain over fresh ice. Garnish with a mint sprig. Megan Barton, Head Bartender at Tony's Saloon in Los Angeles, CA "I wanted to create a refresh- ing cocktail that would play with the lighter herbaceous notes of Lucid Absinthe. Honeydew and verjus bring subtle sweetness and acidity to the drink, while the gin cre- ates a backdrop that allows the absinthe to shine." The Cat's Cabaret w ½ oz. Lucid Absinthe Supérieure w 1½ oz. Aviation Gin w ¼ oz. Chareau Aloe Vera Liqueur w 1 oz. fresh honeydew juice w ¾ oz. verjus w ½ oz. lime juice w Pinch salt Shake and strain on to crushed ice in a Collin's glass. Garnish with shaved honeydew. Dean Pryor, Bar Manager at Ironside in San Diego, CA "My cocktail is in the nouveau category because of its New World brightness and gregari- ous fruit flavors." Red Right Hand w ¾ oz. Angostura Bitters w ¾ oz. Luxardo Maraschino liqueur w 3 / 8 oz. Green Chartreuse w 3 / 8 oz. Lucid Absinthe Supérieure w 1 oz. lime juice Shake all ingredients long and hard. Strain into you preferred stemmed glassware. Zest a lime over the drink and serve. Candace-Elyse Booker, Partner/Owner of Fine & Dandy Cocktails in San Diego, CA "I got the inspiration from my cocktail from drinking punch in the parks of London with my friends." Dutch Courage Punch w ¼ oz. Lucid Absinthe Supérieure w 1 ½ oz. Bols Genever w 1 ½ oz. cold green tea w 2 oz. lime oleo w ½ lemon w ½ oz. Giffard Crème de Pêche w 2 dashes celery bitters Serve in a punch bowl. Sam Spoehr, Bar Manager at Bludso's in Hollywood, CA "I chose to make a nouveau cocktail because I wanted to try something innovative and new, while adding to the wide variety of absinthe cocktails." El Jardin w ¼ oz. Lucid Absinthe Supérieure w ¾ oz. fresh lime juice w ¾ oz. Aperol w ¾ oz. mezcal w ¾ oz. apple-rhubarb-fennel shrub Add all ingredients into a tin; shake and double-strain into a chilled coupe. Jay Mattingly, Mixologist at Saint Marc in Huntington Beach, CA "I chose a nouveau cocktail because the cocktail utilizes a few contemporary ingre- dients, but the principle is a very classic and French style." Doom Violet w ¾ oz. Lucid Absinthe Supérieure w 1¼ oz. Crème de Violette w ½ oz. Orgeat w ½ oz. St-Germain Add all ingredients (and ice) to cocktail shaker. Shake for eight seconds (minimum dilution), and double-strain into coupe. Garnish with rose petals.

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