Issue link: https://digital.copcomm.com/i/759555
106 / the tasting panel / december 2016 Clay Wendel: Michter's A classic rye, Michter's US*1 Kentucky Straight Rye is made from American rye grain and aged in fire-charred new American white oak barrels. Every bottle of the rye comes from a single barrel and is a celebration of America's oldest whiskey variety, perfect sipped neat or used in a cocktail. What the Mixologist Loves: "At El Dorado DTLA, we use Michters Rye frequently; it's an outstanding base to use with European style whiskey-forward cocktails. Michter's always stands out, especially in aromatic cocktails. I person- ally enjoy the level of dryness it has, its aromatic qualities and really prefer utilizing its recognizable spice notes. Michter's always shines through and exemplifies a full-figured body in terms of our brown spirits." Brad Fry: Singani 63 A unique spirit brought to the United States by famed film director Steven Soderburgh as his passion project, the Bolivian spirit is distilled from the white Muscat of Alexandria grapes. The spirit itself dates all the way back to 1530, where missionaries brought the vines to the Bolivian Andes. What the Mixologist Loves: "It is perfection. The family that creates it strives for the best in all they do, like we do in hospitality." Wendy Verdel-Hodges, Mixologist, Fusion Mixology Bar in the Palazzo Resort and Casino. Wendy Verdel-Hodges: Black Moth Truffle Infused Vodka Black truffle–infused vodka is definitely very unique, and the spirit has won over fans with its distinctive yet subtle taste. Macerated Grade A Périgord truffles are added to a 40% ABV wheat vodka, and then the spirit is infused until it turns com- pletely black. It's subsequently filtered three times, and then distilled five times for a clean, smooth inventive flavor. What the Mixologist Loves: "The subtle flavor profile and smoothness. It works great in a savory cocktail, but I personally prefer it straight up." The Warhol ◗ 2½ oz. Black Moth Vodka ◗ 1 oz. tomato basil shrub ◗ 1 drop truffle oil Stir with ice and strain. Garnish with yellow cherry tomato and basil sprig. The Appleachia ◗ 2 oz. Michter's Rye ◗ ¾ oz. Calvados ◗ ¼ oz. honey syrup ◗ ¼ oz. Dolin Génépy des Alpes ◗ 2–3 dashes house chocolate bitters Build in a mixing glass and strain. Clay Wendel, Beverage Director, El Dorado. Brad Fry, Bar Manager, Michael's Restaurant Group. Human Endeavor ◗ 2 oz. Singani 63 ◗ ¾ oz. Bruto Americano ◗ ½ oz. Grand Marnier Raspberry Peach ◗ Pinch of salt ◗ ¾ oz. East Imperial Soda Water ◗ Lemon basil Add ice and stir. Top with lemon basil, dry ice, and salt smoke in a Nick & Nora glass.