The Tasting Panel magazine

April 2010

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Vintry’s Managing Partner Ivan Mitankin created the cocktail menu. The Bulgarian native moved to New York in 1995 and is a Level II sommelier. Creating the Cocktail List M anaging Partner Ivan Mitankin created Vintry Wine & Whiskey’s cocktail menu. The Bulgarian native moved to New York in 1995 and is a Level II sommelier. “Our cocktail list is based on showcasing some classic recipes, paying respects to drinks like the Sazerac,” he says. “For our modern drinks, we insist that they be very balanced and versitale. We want to convert those people who come in and ask for vodka over to whiskey using great cocktails.” One of Mitankin’s cocktails in particular is managing to convert wine and whiskey neophytes, as well as impressing the dark-spirit connosieurs. It’s ironic, because the cocktail has no name. “Over the description on the menu there is only a little red apple,” he says. “People call it ‘Apple.’ Not ‘The Apple,’ just ‘Apple.’” The drink calls for Yamazaki 12 Year Old, muddled Granny Smith apple, agave nectar and apple juice, topped with Moscato d’Asti wine. april 2010 / the tasting panel / 41

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