The Tasting Panel magazine

November 2016

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november 2016  /  the tasting panel  /  95 Jessica Grimaldo, Events Coordinator, and Anthony Partridge, Lead Mixologist, both of Rx Boiler Room, try the Black Moth Vodka–based Marco Polo by Timothy Baer, Mr. Chow's at Caesars Palace. Cassandra Brown, CS, CSW, CWAS, Director of Wine, Hakkasan Group, and Tim Weigel, USA Mixologist, Hakkasan Group. Andrew Tao, Picasso at Bellagio. Derick Baumgartner, Lago at Bellagio. Timothy Baer, Mr. Chow's at Caesars Palace. Wendy Hodges, Fusion Bar at The Palazzo. Andrew at Bellagio. Woman Wearing Beret by Andrew Tao, Picasso at Bellagio ◗ 1½ oz. Black Moth Vodka ◗ 1 oz. orange oleo saccharum ◗ ½ oz. lemon juice ◗ ¼ oz. yuzu juice ◗ 2 slices of cucumber, muddled Shake all ingredients together and strain over fresh ice. Garnish with cucumber slices. The Swine's Sacrifice by Derick Baumgartner, Lago at Bellagio ◗ 1½ oz. Black Moth Vodka ◗ 4 oz. Pig's Blood (fire roasted tomatoes, onions and birds-eye chilis blended together) Garnish with truffle bacon or truffle celery (vegetarian option) and smoked salt. Marco Polo by Timothy Baer, Mr. Chow's at Caesars Palace ◗ 2½ oz. Black Moth Vodka ◗ ¾ oz. apricot-basil syrup ◗ ½ oz. Key lime juice ◗ 2 dashes ginseng bitters Shake and strain into a Martini glass. Garnish with a strip of grilled apricot wrapped around a piece of Pecorino Tortufo cheese. Kate's Garden by Wendy Hodges, Fusion Bar at The Palazzo ◗ 2½ oz. Black Moth Vodka ◗ 4 chunks red bell pepper ◗ 4 tarragon leaves Shake hard with ice and double-strain into a coupe or small Martini glass. Garnish with one drop black truffle oil and a tarragon sprig. Penelope's Peppy Punch ◗ 1½ oz. Black Moth Vodka ◗ 1 oz. Pür spice ◗ ¾ oz. chamomile simple syrup ◗ ½ oz. fresh lemon ◗ Q Ginger Ale ◗ Q Club Soda Multiply ingredients based on the number of people you want to serve. Serve over ice and garnish with edible flowers.

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