GREY GOOSE & “Local Flight” Season Two Premiere of Tastemade Highlight Dan Sabo of the ACE HOTEL

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GREY GOOSE X TasteMade
GREY GOOSE & Tastemade

We all can agree that the landscape of cocktails in Los Angeles has become outstanding in just the last few years, thanks to top bartenders and mixologists who have elevated the cocktail culture. LA imbibers are smarter and more educated now thanks to these mixologists, including one of the most talented ones at the Ace Hotel, who has made it his goal to create the perfect vodka cocktail.

Dan Sabo, Beverage Manager and Bartender at the Ace Hotel, believes the spike in vodka interest comes from an awareness about the source of origin, “Recently we’ve seen an interest in vodka that tastes like where it comes from, what it’s made from – that winter wheat vodka is different from a rye vodka is different from a potato vodka, and so on. Now people are starting to find their favorites, and that has everything to do with the methodology and taste of a vodka. That’s very new and exciting.

Most recently, Dan was featured in the premiere episode of “Local Flight” season two of Tastemade. Dan worked his magic with his specialty cocktail Such Is Mango, where he highlighted GREY GOOSE La Poire and local ingredients, mango and sriracha.

“Local Flight” has Host Shawn Thomas traveling across the country, introducing the audience to innovative mixologists who are creating extraordinary cocktails using the best of the area’s local ingredients, all while exploring the origins of each city’s signature flavor. GREY GOOSE will once again sponsor the 12-episode series, focusing and featuring masters of modern mixology who are transcending the ordinary using their favorite flavors.

Check out the first episode of season two: 

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GREY GOOSE “Such is Mango”

Mango
Such is Mango

 1.5 oz. GREY GOOSE le poire

.75 oz. Mango puree

.5 oz. Ginger Syrup

.5 oz. Lime Juice

.25 oz. Benedictine

2 Dashes Fee Brother’s Aztec Chocolate Bitters

5 Drops Sriracha

Add all ingredients to a mixing tin, add cube ice and shake. Double strain into a cocktail coupe. Garnish with a lime and ginger slice.

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