Issue link: http://digital.copcomm.com/i/133302
Jason Foust, Late Harvest Kitchen As one who embraces craft cocktail artistry, farm-to-table sensibilities and strident advocacy for Indianapolis bartending, Jason Foust is a vanguard. His program at Late Harvest Kitchen is seamlessly intertwined with Chef/Owner Ryan Nelson's vision. He credits the Academy as his strongest influence, and sees the shared passion of his fellow bartenders as just the beginning for great things to come in Indianapolis. "There are still relatively few of us compared with other large cities, Foust " says. "But, we're doing amazing things. The quality of work that we're doing [as Academy graduates] I believe would match up with any big market. " Often, Foust is thrilled when his ideas about seasonality and cocktail flavor profiles align with Nelson's culinary acumen. "We have lots of great interaction; I go to him all the time. I came up with a turmeric syrup, and was a little tentative, but Ryan loved the idea. " Amber Coast ◗ 1½ oz. Bulleit Bourbon ◗ ½ oz. Ginger Hum ◗ ½ oz. Fernet Branca ◗ ½ oz. Blis Bourbon Barrel-Aged Maple Syrup ◗ Generous slice of orange peel for garnish Kendall Lockwood, The Ball & Biscuit Kendall Lockwood, General Manager of The Ball & Biscuit, with her unique take on an El Comediante. It features cilantro as a dramatic garnish, plus a colorful Malbec float. Most in the world of hospitality are inclined to ask the question, "What would you like?" For Kendall Lockwood, General Manager and Academy graduate, the fun is sleuthing out something different: "What don't you like?" She doesn't ask this directly, but loves the challenge when guests are insistent in their dislike for a certain spirit or mixer. "I'll ask: 'Are you sure you hate whiskey?' Maybe their previous whiskey cocktail was just poorly made, asserts Lockwood. " And, hospitality comes to naturally to Lockwood. Her cocktail expertise is not only amplified by The Ball & Biscuit's reputation on Indianapolis's hip Massachusetts Avenue district—the bar is named for a line of microphones, many of which adorn the walls—but also by her warm engagement of customers. Some in the world of mixology are so consumed by their craft; they forget the first priority is the guest. "I love having customers come up to the bar, says Lockwood. " One of her favorite cocktails is a personal riff on an El Comediante, with ginger beer replacing ginger ale and—for the skeptic ripe for Lockwood's conversion—cilan◗ 1½ oz. red pepper-infused tro replacing mint. "The cilantro really rounds Caliche Rum ◗ 1 oz. Gosling's Ginger Beer out the flavors of ginger and ◗ 1 oz. Wilkes & Wilson Simple the red bell pepper-infused rum, Lockwood says, adding " Ginger Syrup ◗ ½ oz. lime juice that the cilantro should be ◗ Malbec float immersed in the drink by the guest. "Garnishes are meant ◗ Garnish with lime and cilantro to be used; they're not just there to look good. " El Comediante 82 / the tasting panel / june 2013 TP0613_080-119.indd 82 5/23/13 5:29 PM