The Tasting Panel magazine

August 2017

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august 2017  /  the tasting panel  /  103 AUCHENTOSHAN® SINGLE MALT SCOTCH WHISKY, 40% ALC./VOL. ©2017 BEAM SUNTORY IMPORT CO., CHICAGO, IL. AUCHENTOSHAN® SINGLE MALT SCOTCH WHISKY, 43% ALC./VOL. ©2017 BEAM SUNTORY IMPORT CO., CHICAGO, IL. Welcome Cocktail ◗ 1 oz. Auchentoshan American Oak ◗ ¾ oz. Bruto Americano ◗ ¾ oz. sweet vermouth Stir with ice and strain into a white wine glass, top with sparkling wine and garnish with an orange peel. We're All Mad Here ◗ 1½ oz. Auchentoshan Three Wood ◗ ½ oz. Earl Grey tea simple syrup* ◗ ½ oz. Rothman Winter Apricot Liqueur ◗ ½ oz. Amaro Nonino ◗ 1 oz. fresh lemon juice Shake all ingredients with ice and strain. Serve in vintage tea cup. * Earl Grey Tea Simple Syrup ◗ 1 cup white sugar ◗ 1 cup water ◗ 5 Earl Grey tea bags Add all ingredients to a saucepan. Bring to a simmer and allow the tea to steep for 5-10 minutes, depending on how strong you want the tea flavor to be. Strain the syrup through a fine sieve into a jar and refriger- ate prior to serving. Makes approximately two cups. Paired with her love of enjoying afternoon tea at fancy old hotels, Nance developed the Tipsy Tea concept as an homage to two of her favorite beverages— Auchentoshan and tea. "The inspiration behind this event came from the fact that, number one, I love tea; and, two, I was already experimenting with infusing Auchentoshan with tea," said Nance. "The cabinet in my home kitchen is packed with tea, instead of plates and glassware. Auchentoshan American Oak pairs best with bright, citrus flavors, whereas Auchentoshan Three Wood is a better match for green teas like genmaicha, which brings out the notes of the sherry barrels used in the production process." Nance added, "There are distinct smoked green tea notes in the Auchentoshan distillate." The bartenders dined on delicate cucumber sandwiches and aged cheddar and chive scones in gardens overlooking the bay, while Nance explained her creative process behind the cocktails they were sipping. Nance created two cocktails that fit with the theme, the first a Welcome Cocktail meant to recall the glass of sparkling that often accompanies tea service. "You often have Champagne with afternoon tea, and I wanted that light, refreshing feeling," Nance says. "This is a riff on a Negroni Spagliato. I chose Bruto Americano, in place of Campari, because it's made locally here in San Francisco." The second cocktail was named after a phrase from the infamous tea party in Lewis Carroll's Alice in Wonderland: We're All Mad Here. Auchentoshan Three Wood is mixed with an Earl Grey syrup and apricot liqueur and served in vintage teaware: "Earl Grey plays well with the herbacious notes in Auchentoshan Three Wood," Nance added. Bartenders from all over San Francisco dined on petite sandwiches, pastries and scones in lush gardens on an unseasonably warm and clear day. An Auchentoshan-branded wood box containing custom tea blends from Luna Herbs.

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