Issue link: http://digital.copcomm.com/i/611718
december 2015 / the tasting panel / 93 by Becky Tsadik / photos by Doug Young few months into our Dining with the Duke competition, we have already been impressed with some incredible pairings F&B teams have been churning out. From steak and whiskey, to burgers and bourbon-glazed fried chicken and even bourbon maple pancakes, we've covered some serious ground in demonstrat- ing Duke Bourbon's pairability—a testament to the growing trend of matching food with spirits. At Seamstress in New York, legendary actor John Wayne might have easily be spotted posted up at one of the space's two dark, deep bars. Perhaps better known as the setting for Gossip Girl and the Met, the Upper East Side seems an unlikely setting for America's most famous cowboy, but the devil is in the details: brick interior, low-lit filament bulbs and a leather goods shop inside the cocktail den all but screams "Amuricah!" Even the wine list is all American. Opened in early 2015, Seamstress team includes Pamela Wiznitzer from the Dead Rabbit, whose summer-long quest to craft an Americana drink list took her across the country, and Josh Mazza and Steve Laycock of The Gilroy. "We curated a venue that is full of the things we love—great gear, great smoke—and is nostalgic," says Laycock, whose official business card says Minister of Fun and Games, but who, for the purposes of this piece, we'll call Partner with Mazza. "We have a great mutton burger, big cuts of meat and roasts. The menu is kind of designed around that concept." Chef Aaron LaMonica's drool-worthy creations include cured and braised pork shank, pickled bush tomato, coffee and fermented black bean over white grits, and the aforementioned mutton burger, with triple-crème, buttermilk fermented carrots, fennel fronds and fried rosemary. These kinds of hearty dishes are exactly the flavor profiles that invite neighborhood regulars, date nights and destination traffic in search of out-of-this-world flavors in the glass and on the plate. Smoked proteins and vegetables pepper the menu, the perfect match for Duke Kentucky Straight Bourbon, which was named for The Duke and created by son Ethan Wayne with Hundred Acre proprietors Chris Radomski, Jayson Woodbridge and Rich Howell. Presidential Whiskey of Freedom "When you're tasting bourbons—hundreds, like I do— some just stand out," says Steve Laycock. "Duke has a great story and I would buy it for myself." Inspired by classic cocktail the Kentucky Mule, the addition of bitters and highball glass elevate this hot-weather staple for a more formal appearance. We picture The Duke enjoying this dressed in a suit at a White House or Hollywood- caliber event. Seamstress partner Steve Laycock relaxes with Duke in Manhattan. The Duke Highball ◗ 2 oz. Duke Kentucky Straight Bourbon ◗ 4 oz. Fever-Tree Ginger Ale ◗ Juice of one lemon wedge ◗ ¼ oz. blackberry vinegar or other fruit flavors In a highball glass filled with ice, pour Duke and ginger ale, then squeeze a lemon wedge and float of fruit vinegar. Garnish with fresh berries floating on top.