Issue link: http://digital.copcomm.com/i/221505
Clyde May and Birmingham's Coolest Cats At the elegant Veranda on Highland, mixologist Steva Casey uses Clyde May's whiskey to make several cocktails, including one that features a beer topper, with fennel shrub, roasted rosemary and celery bitters. Like her colleagues, Casey wants Alabama to be highlighted, calling Birmingham the crown jewel of producing the best food in the Southeast. "It's time to put Birmingham out there as a cultural cocktail scene, " she says. "We are really into artisan things around here and people talk about the food, but the cocktail scene here is off the hook. Über " chefs like Chris Hastings and Frank Stitt have helped put Birmingham on the map. Alabama USBG President William Batson of Bar Hops in Birmingham, Alabama. Clyde's Christmas Campfire by William Turner Batson, The Bar Hops ◗ 1½ oz. Clyde May's Alabama Style Speaking of scorching hot cocktails, Satterfield's is a farm-toMixologist Josh Schaff of Satterfield's, a farmtable restaurant where mixologist to-table restaurant, creates a pecan-based Josh Schaff created his "Lasting cocktail with Clyde May's whiskey. Impression" cocktail using Clyde May's whiskey and his colleague's pecan liqueur, made from pecans from a tree in his backyard. It's a terribly sophisticated meditation on fruit cake with Maraschino cherry, grapefruit juice, housemade pecan liquor and Punt e Mes. Satterfield's Executive Chef Haller Magee is one of Birmingham's most creative chefs. Whiskey ◗ ½ oz. Hoodoo Chicory Liquor ◗ ¼ oz. St. Elizabeth Allspice Dram ◗ 2 dashes Dale DeGroff's Pimento Bitters ◗ 2 dashes house coffee bitters ◗ Applewood chips ◗ Orange peel and cloves for garnish ◗ Add all liquor into a vessel to smoke, preferably a bottle with a lid. Light applewood chips in a tabletop cold smoker and pump smoke into vessel. Shake vessel twice, open and pour into mixing glass. Add bitters and stir. Strain into a rocks glass and add orange twist. The ultra-hip, retro-futuristic Collins Bar in downtown Birmingham is led by the venerable Feizal Valli. The bar boasts a special Birmingham version of the periodic table, odd notes on bathroom mirrors, an old typewriter—it is very unique. Valli is a highly creative force on the Birmingham cocktail scene and, in the few weeks since the bar has been open, has cultivated a following. However, menus are not necessary. Customers line up just to see what Valli will create next. U.S. Bartenders Guild (USBG) Birmingham Chapter President William Turner Batson of The Bar Hops recently jumped behind the bar at Collins to create his Clyde's Christmas Campfire cocktail. "I thought about what reminds me of Christmas—sitting in front of a lot fire and listening to Christmas tunes and Christmas spices, " says Batson, whose cocktail is akin to Christmas in a glass. He uses smoke in his recipe and serves the drink with clove-pierced orange peel. "You can save the smoke and make several more drinks. " Bootlegger's Betrayal by William Hammrick, Vittoria ◗ 1 oz. Clyde May's ◗ 2 oz. Cardamaro ◗ 2 dash Angostura Bitters ◗ In a mixing glass, stir all ingredients. Strain into a chilled cocktail glass. Garnish with a lemon twist. Mixologist William Hammrick of Birmingham's Vittoria Restaurant. At Vittoria, mixology prodigy William Hammrick created the hot toddy featured on this month's cover as well as theBootlegger's Betrayal cocktail, a kind of inverted Manhattan prepared with Clyde May's Whiskey, Cardamaro and Angostura Bitters. It pairs perfectly with the restaurant's famous charcuterie. "Clyde May's is original, but accessible, says " Hammrick of the whiskey that invites a wide range of usages and has a reasonable price point. "Both of these drinks will be on our cocktail menu for December. " december 2013 / the tasting panel / 63 TP1213_034-63.indd 63 11/23/13 8:27 PM