Issue link: http://digital.copcomm.com/i/118688
Andrew Hawkins and Peterson Hill – Four Seasons Hotel Four Seasons Atlanta might boast the iconic hotel chain's most progressive cocktail program. Sommelier Andrew Hawkins and bartender Peterson Hill have created a bar program that includes house-made bitters, barrel-aged cocktails and attention-to-detail classics. "Like a Andrew Hawkins. baked chicken, everybody can make a Manhattan. But only the good ones do it right," Hawkins says. Smack in the middle of Atlanta's business district, near the federal courthouse, the customer base is businessmen and lawyers by day, locals and guests by night. No matter who they are, they all love the barrel-aged Maker's 46 Manhattan, the hotel's number-one-selling cocktail. Silver Oak and Opus One are also big. "About Peterson Hill. 45 percent of our wine sales are New World Cabernet," Hawkins says. The property pushes local and eclectic Scandinavian beers. "Nobody is coming in here and ordering Miller Light," Hawkins says. Instead ordering less challenging American beers, the Four Seasons' clientele applauds innovation and education. That's why Hill keeps his blackberry-ginger, cucumber-honeycomb and wormwood bitters on display at all times. But he's quick to point out that just because Four Seasons takes a few extra steps, "You don't need more than a couple ingredients for a good cocktail. Simplicity matters." Nate Shuman – Head Bartender, Proof and Provision When asked why the molecular cocktail movement never hit Atlanta, Nate Shuman says, "Anything too gimmicky just doesn't work here." For the past two years, Shuman has built one of Atlanta's most respected cocktail lists using Riverboat Rye and Redemption Rye as well whiskey Nate Shuman. bases, because "they're good and cheap, and I like that." Shuman says his clientele at this tavern at the Georgian Terrace Hotel consists of booze-forward whiskey cocktail drinkers that expect balance and quality ingredients. "I don't serve anything here I wouldn't give my mother," Shuman says. Zeb Stevenson – Executive Chef, Livingston/Proof & Provision Every chef wants Zeb Stevenson's job. With the budget from a multimillion-dollar hotel, The Georgian Terrace, Stevenson runs an upscale restaurant, Livingston, and a comfort food place, Proof and Provision. This allows his creative juices to flow upstairs and brings out his comfort food downstairs. Zeb Stevenson. "Many chefs tend to take food too seriously," Stevenson says. "Deep down, we all want a grilled cheese sandwich." And whiskey. Stevenson is a huge bourbon lover. Lately, he's been sipping Wathen's. Tomorrow, it might be something else. "I never stick to one whiskey for too long," he says. "I love them all." Jason Kemp – Bar Manager, The Family Dog The Family Dog is the friendly neighborhood hangout. As soon as I walk in with my big camera, several locals tell me what to drink. Now that's loyalty! The Dog sells a lot of whiskey, and one of its top brands is High West from Utah. "We sell more High West than anybody on the East Coast," says Jason Kemp. Bar Manager Jason Kemp. Kemp also buys up as many cases of popular Rittenhouse and Black Maple Hill. His White Whiskey Mule is the best-selling cocktail, but his clientele is becoming a "whiskey on the rocks crowd," Kemp says. Ron Eyester – Chef-Owner, The Family Dog/Rosebud Known internationally as Twitter's "Angry Chef," Ron Eyester is one of the most interesting culinary professionals I've ever met. He uses local ingredients, because "you can't make chicken salad out of chicken sh*t," Eyester says. (Hey, his Twitter handle isn't @theangrychef for nothing!) His Ron Eyester. rich food packs great flavor, but why does this Southern chef prefer Grand Marnier to bourbon? "I've been drinking shots of Grand Marnier for as long as I can remember," Eyester says. Barrel-aged Maker's Mark at Four Seasons Atlanta. april 2013 / the tasting panel / 111