Issue link: https://digital.copcomm.com/i/701904
100 / the tasting panel / july 2016 Maddie Haddad, Bartender at Estrella in West Hollywood, CA "The inspiration for this cocktail is from Ester Lee of Estrella's ghost pepper chocolate cake. The cocktail itself is a take on a Sazerac." Killin' Me Smalls Created by Maddie and Estrella Beverage Director Gia St. George w Lucid Absinthe Supérieure rinse w 2 oz. Dios Baco Oloroso Sherry w 1/2 oz. cinnamon/ghost pepper syrup w 2 dashes Angostura Bitters w 2 dashes Peychaud's Bitters w Lemon peel Created by Maddie and Estrella Beverage Director Gia St. George Christopher Barragan, Sommelier/Mixologist/ Certified Beer Server at Fleming's Steakhouse in Woodland Hills, CA "The original Sazerac was made with Sazerac de Forge et Fils Cognac, but after phylloxera decimated vineyards in France, we switched to rye whiskey. This cocktail is a nod to the original formula and a new 'blood' twist. Le Sang de Sazerac is French for 'the blood of Sazerac.'" Le Sang de Sazerac w 1 bar spoon Lucid Absinthe Supérieure w 2 oz. Maison Rouge Cognac w 2 dashes Peychaud's Bitters w ½ oz. turbinado simple syrup Garnished with a blood orange twist. Andrea Borgen, Owner of Barcito in DTLA "I love working with classic cocktails and really wanted to take an Argentine spin on the Corpse Reviver." Corpse Reviver Numero Dos w Lucid Absinthe Supérieure, in spray bottle w ¾ oz. gin w ¾ oz. Cointreau (or other triple sec) w ¾ oz. Livenza (an Argentine forti- fied wine; could also be replaced by another americano, such as Cocchi) w ¾ oz. lemon juice Hard shake, strain into a coupe, and garnish with absinthe spray (two to three sprays). COMPETITIONS Classique Cocktails NOUVEAU Cocktails William Perbilini, Bar Manager at Bar Toscana in Brentwood, CA "My cocktail is classique because it's an Old World cocktail with an Italian, modern twist. The light bulb contains Lucid Absinthe, mint infusion and dry ice for a contemporary touch. My Italian Sazerac w ½ oz. Lucid Absinthe Supérieure w 1½ oz. Knob Creek Straight Rye Whiskey w ½ oz. Amaro Nonino Quintessentia w 3 dashes Fee Brothers Peach Bitters w 1 orange peel w 1 lemon peel Swirl or atomize Lucid Absinthe in a chilled rocks glass, then add a large crystal clear ice sphere. Combine the rest of the ingredients in a mixing glass and stir to perfection with large ice cubes. Strain into the chilled rocks glass and aromatize with an orange and a lemon peel. Finish with a small mist of Lucid Absinthe Supérieure and serve. Michael Alvarez, Head Bartender at Alvarez & Co. Bartending in Los Angeles, CA "I enjoy working with Lucid, as it's one of the cleaner absinthes I've worked with, and it's easier to mix with as it isn't overly fragrant." Green Fairy's Flight w ½ oz. Lucid Absinthe Supérieure w 1½ oz. Aviation American Gin w ½ oz. fresh lime juice w 3 slices cucumber w 3 small sprigs thyme w 2 one-inch chunks honeydew melon w ½ tsp. sugar In a shaker glass, combine the sugar, lime juice, two cucumber slices, two thyme sprigs and honeydew. Muddle the ingredients well. Add ice, ½ oz. of Lucid Absinthe and 2 oz. of Aviation Gin. Shake vigorously, and strain into a rocks glass filled with crushed ice. Garnish with the remaining cucumber; slice by pulling the thyme sprig through the center.