Issue link: http://digital.copcomm.com/i/611718
december 2015 / the tasting panel / 121 Four Finalists Face Off for e tle of Ole Smoky Moonshine's Master of Moonshine by Jee Hom-Dawson photos by Dustin Downing The competition was heated— literally—at Preux & Proper in Los Angeles for Ole Smoky Moonshine's Masters of Moonshine contest. Four bar- tenders from all over the country who had won the semi-finals in their respective cities, gathered to create their cocktails using Ole Smoky Moonshine's new expression, Blue Flame, a 128- proof traditional moonshine. The contest was designed to educate bartenders everywhere about moonshine and the versatility of a spirit that makes a great and lively base for many cocktails. Each contestant's creations were judged based on taste and presentation, and the drinks did not disappoint. Cocktails were set on fire, Bloody Marys the size of our heads were mixed, and after some tough competition, L.A.'s local mixologist, Tony Pereyra of Birch restaurant, was declared Ole Smoky's first ever Master of Moonshine. Masters of Moonshine champion Tony Pereya wowed visitors and locals alike at the final competition with his seasonal cocktail Help Is on the Way. A seasoned bartender with 15 years of experience under his belt, Pereyra worked in a cor- porate capacity at TGIFriday's as a trainer before a stint six years ago at a bartending conference, Flavor Experience, opened him up to the world of craft cocktails—and he hasn't looked back since. Pereyra currently mixes cocktails at Hollywood eatery Birch and is the co-founder of a beverage consultancy called Spirits in Motion. Although Pereyra originally won the semi-finals with a different cocktail, his new cocktail swept the finals. "I wanted to create a seasonal cocktail, something a little more 'fall' for the finals. I really like clove, allspice and cardamom right now, so I wanted to incorporate those flavors into my cocktail." What Pereyra came up with, a holiday spiced raspberry shrub, had the perfect amount of sweetness and tartness that helped to balance the moonshine. Pereyra explains, "I didn't want to mask the flavor, which should be present, but I added fresh lemon juice and egg white to give it a totally different mouth feel and unique texture." He also included a unique garnish that consisted of homemade vanilla tuiles with cayenne lemon curd, topped with fresh raspberries and a rosemary sprig. "I took inspiration from Chef Brendan Collins [of Birch] who has helped me elevate my garnish game. My goal is to create an experience with my cocktails. You take a sip of the drink and then a nibble of the garnish which complements the beverage, and will help elevate the cocktail in your mouth but doesn't take away from it." Pereyra spent time in his "cocktail lab" at home, coming up with 12 different recipes for the finals until he settled on Help Is on the Way. He says, "Using Blue Flame was a challenge because of the high proof, but I wanted to use ingredients that were within the fall season and that would balance the cocktail. These days, there are several applications for moonshine in classic cocktails. Having the clear and clean finish, you apply it directly to a recipe, use it for an infusion, or even for creating other tinctures and high proof liquors." Help is on the Way ◗ 1½ oz. Ole Smoky Blue Flame Moonshine ◗ 1 oz. holiday spiced raspberry shrub (clove, allspice, cardamom, fresh raspberries, red wine vinegar) ◗ ¾ oz. rosemary-infused Falernum ◗ ½ oz. fresh lemon ◗ 1 oz. egg white Tony Pereyra, Birch in Los Angeles, CA w i n n e r !