Issue link: https://digital.copcomm.com/i/977771
82 / the tasting panel / may 2018 JARED SADOIAN The Hawthorne in Boston, MA After leaving a career in investment banking, Jared Sadoian returned to his true love: bartending. In 2011, he moved from New York to Boston to join Craigie on Main, where he took the position of Beverage Director. In 2014, Sadoian was rec- ognized by Zagat for its "30 Under 30 Class of 2014." Soon afterward, he joined The Hawthorne, Jackson Cannon's revered Kenmore Square cocktail bar, where he serves as Bar Manager. Sadoian named his Sherry serve after a maxim by author William Arthur Ward: "The optimist lives on the peninsula of infinite possi- bilities." "This quote really inspired me, especially as we look for new ingredients from across the globe to create compelling cocktails and introduce our guests to exciting Sherry-based serves," he said. THE OPTIMIST ◗ 2 oz. González Byass Leonor Palo Cortado ◗ ½ oz. Amaro Nonino ◗ ¼ oz. Grade B maple syrup ◗ 1 barspoon E.H. Taylor Barrel Strength Bourbon ◗ 1 dash Bittermens Xocolatl Mole Bitters Stir all ingredients with ice until well-chilled and diluted. Strain into a Nick and Nora glass and garnish with an orange twist. MATTHEW KORZELIUS The Roosevelt Room in Austin, TX After working at Vera cocktail bar in Buffalo, New York, Matthew Korzelius moved to Wilmington, North Carolina to pursue his craft as barman at the posh Manna restaurant. In 2017, he completed the BAR Ready certification and relocated to Austin, where he tends bar at the prestigious Roosevelt Room. Designed to be a refreshing, low-alcohol tiki cocktail, Paradise Omnipresent is inspired by the myriad of locales represented by its ingredients. "González Byass Alfonso Oloroso provides nuttiness and richness, while Jamaican pot still rum gives it a funky, authentic tiki kick," Korzelius said. "It tastes like paradise, no matter where you're imbibing!" PARADISE OMNIPRESENT ◗ 1¾ oz. González Byass Alfonso Oloroso ◗ 1¼ oz. housemade strawberry orgeat ◗ ½ oz. Smith and Cross Rum ◗ ¼ oz. lemon juice ◗ Herb medley (tarragon, Italian basil, and Thai basil) The six American Tío Pepe Challenge finalists blind-tasted four Sherries from the González Byass portfolio. While each concoction succeeded in showcasing the versatility and flavor-enhancing prowess of various Sherry styles, Valentino Longo's Call Me Cristoforo cocktail secured him a winning spot among finalists from 14 countries. In May, they'll vie for the title of international champion in Jerez, Spain. Like the colorful handkerchief in his breast pocket, Longo could not contain his exuberance. "I am so excited! It is so amazing that González Byass created this competition and made so many products available to mixologists and bartenders," he said. "Sherry-based cocktails are the next big thing!" Impressed by the finalists' creations, Plata said the cocktails "exemplified the versatility of Sherry, which is one of the oldest, most complex styles of wine." And while he made sure to remind us that Sherry-based cocktails are not a trend—some of the most iconic cocktails of the category, including the Sherry Cobbler, Bamboo, and Adonis, date back to 19th century—Plata emphasized that through the Tío Pepe Challenge, "a new era of Sherry in mixology begins!" Read on for profiles of this accom- plished group of finalists and their cocktails: We hope they will inspire your own Sherry-based creations! Muddle herbs in a footed pilsner glass with juice and orgeat; add rum and Sherry. Fill the glass three-quarters full with crushed ice. With a swizzle stick, push the herbs to the bottom and stir to frost the glass. Top high and dry with ice. Insert a metal straw and attach a lavender and herb bouquet.