Issue link: http://digital.copcomm.com/i/566135
september 2015 / the tasting panel / 7 "We've had a great response from chefs and bartenders alike," says Radomski. "Mixology is such a rapidly evolving craft with no limits, so experi- menting with food and cocktail pairings really is a new frontier that is, in many ways, different from pairing food and wine. When you make a drink, it's like having 15 different varietals in front of you: flavors like berries, vinegar, spice, bitters . . . the potential permeations are endless! I see mixologists as masters of flavor, much like chefs." With an array of flavors to work with, we've selected two of our Dining with the Duke contestants to feature: Let their hard work inspire you to create your own pairings! South by Southwest Phoenix, AZ, is the epitome of a Southwestern town, but that doesn't stop the team at The Gladly from taking a decidedly Southern route with their Duke Bourbon pairing. "Fried frog's legs and bleu cheese waffles is definitely an eye-catcher," laughs Bar Manager Brian Goodwin. "It is inspired by the chicken and waffle concept, but elevated: bleu cheese–infused waffle, locally-made homeboy jalapeño honey hot sauce, topped with some pickled celery. It's got big, bold flavors with nice acidity, so the cocktail needed to have equally bold flavors, and Duke is really great for that. Some bourbons are a little lighter and can get lost in a cocktail, so I really enjoy working with a bourbon that can play with ingredients in a drink." Goodwin and Executive Chef/owner Bernie Kantak frequently work closely together on pairings ("Chef really believes in what we're doing at the bar," says Goodwin), so it's no surprise that the Cowboy's Lucky Kiss turns these frog legs into a true prince of a dish: Made with smoked hand-cut ice and big flavor- enhancing modifiers to boost the bour- bon, this pairing is a true flavor bomb. From Wine to Bourbon "I come from a wine background, personally," says Eddie Eakin, Beverage Director at Rapscallion in Dallas, TX. "And I don't see a lot of cocktail and food pairings—but it's something that can be done so well, and something that I'd love to see more of!" When offered the chance to test his pairing chops with Duke Bourbon, Eakin and Executive Chef/owner Nathan Tate turned to a boneless BBQ short rib steak, sous vide for 72 hours and served with a spicy hominy cas- serole made with cheese, jalapeño juice, heirloom cucumber and tomatoes and a horseradish chimichurri. In the cocktail, Eakin pairs Duke Bourbon with lemon juice and house-made Falernum, bright and warming flavors that Eakin calls "complementary" to the dish. Although Eakin admits that "spice can be difficult to pair with," he did not back down from this challenge: "On the wine side, tannins conflict with spicy, and on the beer side, hops conflict with spice, so creating a cocktail allows me a chance to fine-tune the flavor and balance. This is another step in the evo- lution of the cocktail scene, and these kinds of pairings prove that cocktails aren't just for before dinner or after dinner —you can use these pairings to complement a meal, and make it a true part of the experience." Cowboy's Lucky Kiss by Brian Goodwin ◗ 1½ oz. Duke Bourbon ◗ 1 oz. Amaro Montenegro ◗ ½ oz. Giffard Banane du Bresil ◗ ½ oz. oloroso Sherry ◗ 3 dashes of Angostura Bitters Smoke hand-cut ice and glass with Gold Rush tobacco under dome. Build cocktail, pull off dome and pour directly over smoked ice. Garnish with expressed grapefruit peel. Show Us What You're Made of! We want to see your best Duke Bourbon pairings! Send your pairings to Duke@TastingPanelMag.com for your chance to win an all- expenses-paid trip to Las Vegas, where six lucky winners will face-off for the inaugural Dining with the Duke crown! Entry deadline is December 1, so get your spurs on and get creative! At Scottsdale's The Gladly, Bar Manager Brian Goodwin and Executive Chef/owner Bernie Kantak collaborated on a pairing Goodwin calls "ridiculously good." PHOTO COURTESY OF SOUTHERN WINE & SPIRITS