The Tasting Panel magazine

November 2018

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Page 109 of 124

november 2018  /  the tasting panel  /  109 W orking in the bar and restau- rant industry certainly has its ups and downs: It's a remark- able community filled with incredible people, but being part of it often means giving up weekends and holidays with family. In their stead, coworkers often become the ones we look to in times of both celebration and hardship. In an homage to these chosen families, Basil Hayden's will host three "Friendsgiving" events during November in New York, Chicago, and Austin, Texas, to bring together local bartenders, consumers, and members of the media for a family-style meal. "We want to offer a time for fellow industry employees and enthusiasts to relax and connect while taking some time away to show respect for the spirits industry, since a lot of them will have to work during the actual holidays," says Megan Breier, West Coast American Whiskey Ambassador for Beam Suntory. During the luncheons, attendees will be able to sit down around a table, share a meal, and discuss their favorite holiday foods and traditions. Asked to reminesce on her own memories of the season, Breier, a Kentucky native, recalls a cherished dish handed down from her grandmother. "We call it 'the green stuff': It's a mix of lemon and lime Jell-O with cream cheese, walnuts, and pineapple," she explains. "In the South, anything with Jell-O is called a salad, although I'm not sure why!" Another familiar favorite that reminds Breier of home, naturally, is bourbon. She calls the spirit "a Kentucky hug," adding that she would bring a bottle of it instead of the customary bottle of wine whenever she paid a visit to someone else's home. "I think of Basil Hayden as my Sunday sipper," she says. "It's a brand that's all about sharing and giving, and it fits so many people's palates." In all three cities, guests will be treated to Basil Hayden's Dark Rye— which features pronounced notes of spice, dried fruit, and oak—as well as the brand's Two by Two Rye. A blend of two Kentucky straight bourbons and two Kentucky straight ryes, the latter expression offers layers of sweetness intermixed with hints of wood. Together with Basil Hayden's, we raise a toast and give thanks to all of our fellow members of the bar and restaurant industry. We hope you find time this year to make memories with your family, friends, or co-workers both on and off the clock. Megan Breier is the West Coast American Whiskey Ambassador for Beam Suntory. Friendsgiving Favorites Chicago bartenders reflect on the upcoming holiday season and share what they love about their local bar community. "My favorite part about the bar industry is getting to create a culture and safe space for everyone who walks through the bar." —Kristina Magro "I love making cocktails for my family. I usually make a large low-ABV punch or mulled wine for everyone to enjoy using leftover ingredients from baking and cooking the day before. One of my favorite things to do is make extra apple-pie filling and use it as a brown-butter wash for a punch. It goes great with all of the holiday spices and especially great with whiskey!" —Carley Gaskin "My favorite holiday tradition is gathering with friends and family to enjoy a spread of food that represents who we are. There's always a blend of Korean food alongside the American classics. When I see kimchi next to the turkey, stuffing, and potatoes, I see myself on that plate." —Paul Kim Shadow Out of Time Created by Tony Correale ◗ 1½ oz. Basil Hayden's Dark Rye ◗ ½ oz. Dolin Génépy des Alpes ◗ ½ oz. Nux Alpina Walnut Liqueur ◗ ½ oz. Mekong cinnamon syrup ◗ ½ oz. fresh lemon juice ◗ 12 drops of St. Elizabeth Allspice Dram Shake and pour into a 10-ounce Highball glass with three Kold-Draft ice cubes. Finish with lemon zest and insert a lemon peel.

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