This year’s Society of Sensory Professionals Conference is taking place October 26-28, in beautiful Atlanta, Georgia, at the Sheraton Atlanta Hotel. We here at Sensory Spectrum are excited to be sponsoring the bar at the welcome cocktail reception on Wednesday, October 26th, and for a delicious reason.

2016 brings Sensory Spectrum’s 30th year of devoting itself to sensory excellence. In celebration of this achievement, we wanted to share a bit of our pairing expertise with you all. And what a better way than to get our own pairing experts to create a signature cocktail to share with everyone at the reception.

Created by Ivy Koelliker, along with Gail Vance Civille, the SpecSpritz is a bright, citrus and wine based cocktail that comes in both a red and a white version. To complement the citrus notes, a pinot noir was chosen that had minimal oak notes, was very fruit-forward, and had red and dark berry flavors (strawberry, raspberry, blackberry). For the white, a sauvignon blanc that played up on the citrus base of the cocktail and had lime, grapefruit, and fresh green notes. To top it off, the drink is served in a souvenir glass.

Ivy received a Grand Diploma in Culinary Arts from the French Culinary Institute, along with a B.S. in Biological Sciences and a M.S. in Food Science, both from Rutgers University. She has an interest in pairings and examining how well flavors and products complement one another. When thinking about flavors that would complement those found in our cocktail, she recommended several tasty options, including chicken piccata, and shrimp and pancetta over creamy polenta to go with the white version, and seared duck breast with blackberry sauce and baby back ribs with spicy pineapple sauce for the red. (Are you hungry yet?)

We invite you to join us at the reception to sample what we think you will find to be a great beverage, mingle, and learn more about how pairings can elevate product breadth.

 

Ingredients:

  • 1 ½ oz. Tanqueray Rangpur Gin
  • 1 ½ oz. Pinot Noir or Sauvignon Blanc (we used Angeline Pinot Noir and Craggy Rock Sauvignon Blanc)
  • ½ oz. lime juice
  • ½ oz. agave nectar
  • 2 oz. grapefruit soda (we used San Pellegrino)
  • Lime wedge garnish

Combine all ingredients except grapefruit soda in cocktail shaker filled with ice. Shake and strain into a glass with ice. Top with grapefruit soda. Garnish with a lime wedge.

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