Linda Pettine is what you want your university professor to be: eminently competent, knowledgeable, articulate, poised, and personable. She’s highly informed, rigorous in her standards and expectations (of herself and her students), and focused on learning as much as teaching. She also has good taste, and since she teaches about beverages, she has insight into all the spirits out there.
Linda pondered carefully on what might constitute her 12 bottle case. The choices reflect both her personality and her taste preferences.
This was quite enjoyable and a little more thought provoking than I expected. Here goes.
1.
Campari
2.
Plymouth Gin
3.
Carpano Antica Sweet Vermouth
4.
Delamain XO Pale & Dry 25 yr Cognac
5.
Remy Martin Louis XIII, Grande Champagne Cognac
6.
Knappogue Castle 1951 36 yr old Irish Whiskey
7.
Woodford Reserve, Master's Collection, Bourbon
8.
Patron Reposado Tequila
9.
Cointreau Liqueur
10.
Ron Zacapa Centenario 23 yr old solera rum
11.
Ricard Pastis
12.
Domaine de Canton Ginger LiqueurTo recap: the core spirits here are gin, cognac, Irish whisky, Bourbon, Tequila, and rum, enhanced with a sweet vermouth and three entirely different liqueurs, so the base requirements are there for both the spirits Linda appreciates and the cocktails she can generate from those base spirits.
Linda goes on to explain her choices:
Can you see where I am going with the first three listed? I do love a great Negroni!! Delamain and Cointreau might be the most extravagant Side Car I would ever consider. Enjoying either of the cognacs neat would be a pleasure, as well. No self respecting American could go without a good sipping bourbon and Woodford certainly fits that bill. My Irish ancestors would be doing a "jig" over my Knappogue selection. It is such a delicious Irish whiskey. Stranded on a desert island is a recipe for "Margarita" in my mind. Keep the limes coming. Watching the sunset with a snifter of Ron Zacapa would be amazing. Pastis for good measure and Domaine Canton for its incredible mixability round out my selection.
See what we mean? Isn’t this the kind of university professor you’d like to take a class from?
Linda Pettine is an Associate Professor for the College of Culinary Arts, Providence Campus, Johnson & Wales University. She has been at Johnson & Wales University since 2000, where she teaches in the Beverage & Dining Service Department. She was recognized for her teaching skills with the Beverage & Dining Services Department Service Award in 2001 and Teacher of the Year in 2007.
With over 20 years of industry experience, Pettine operated and managed fine dining restaurants in the south suburbs of Boston before joining the faculty at Johnson & Wales. Prior to that, she was a sales associate at Branded Liquors in Westwood, Mass.
Pettine is an active member of the Society of Wine Educators, Women Chef’s & Restaurateurs, and the USBG. She is a Certified Wine Educator, Certified Specialist of Spirits, and a Certified Hospitality Educator. Pettine recently became a Certified Cognac Educator and is certified through the Ėcole du Vin as an international Bordeaux educator. She holds degrees from Massachusetts Bay Community College, North Adams State College, and Johnson & Wales University.
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