Issue link: https://digital.copcomm.com/i/723381
september 2016 / the tasting panel / 49 Jamal Giles, Head Bartender at Sugarcane Raw Bar Grill in Miami, FL. PHOTO: BENJAMIN RUSNAK PHOTO: BENJAMIN RUSNAK Sunny Sipping with Jamal Giles The fruit liqueurs work well for any season, which makes them a boon to bartenders. Jamal Giles, Head Bartender at Sugarcane Raw Bar Grill in Miami, Florida, uses all five of the Berentzen flavors year-round on his carefully crafted cocktail list. "It's not on purpose, but I always find myself using a product from Berentzen on my list," says Giles. "It's always nice weather in Miami, so our cocktail menu is focused on fresh, fruity drinks. Berentzen works great with our list because all the flavors taste like real fruit, and they're fun to play with and not too sweet like many liqueurs. The Apple flavor goes great in our Apple Martinis in the winter, Bellini's with the Peach are perfect for spring, and I use the Icemint in the summer." Giles's cocktail, Ain't No Sunshine?—"I'm bad at naming cocktails," Giles admits sheepishly; "it's a sunny drink, so I figured it's some- thing to drink if there ain't no sunshine"—is a bright and refreshing twist on a Harvey Wallbanger. Giles had the cocktail almost per- fected, but the addition of the Berentzen Icemint "gave it that depth that the cocktail needed and really brought it to life." Ain't No Sunshine? by Jamal Giles, Sugarcane Raw Bar Grill, Miami, FL ◗ ¼ oz. Berentzen Icemint ◗ 2 oz. apricot and honey-infused Martin Miller's Gin ◗ ½ orange ◗ ½ oz. lemon juice ◗ 4 mint leaves ◗ 4 dashes lemon bitters ◗ 2 drops Angostura Bitters ◗ ½ oz. Galliano Squeeze the half of the orange into a mixing glass and add all other ingredients. Top with ice and shake. Strain into chilled rocks glass that's been rinsed with Galliano. Top with mint and apricot from gin infusion.