Issue link: http://digital.copcomm.com/i/723381
september 2016 / the tasting panel / 57 PHOTO: FELIX SANCHEZ PHOTO: FELIX SANCHEZ PHOTO: FELIX SANCHEZ Peter Nolan, Manager/Bartender, Federal Grill in Houston. SUTTONLY FAMOUS "I buy Popcorn Sutton by the case to keep up with demand for this drink," says its creator, barman Peter Nolan of Federal in Houston, TX. While Nolan nor- mally makes Suttonly Famous in ten-gallon batches, here he breaks it down for The Tasting Panel. ◗ 2 oz. Popcorn Sutton Small Batch Original Recipe ◗ ½ oz. Carpano Antica ◗ 1 barspoon honey syrup (1:1 honey and turbinado sugar) ◗ 2 dashes bitters (if not making your own, Nolan recommends Angostura) Pour all ingredients into an ice-filled shaker. Stir and strain into a coupe. Garnish with a Luxardo cherry. Please drink responsibly. ALL NIGHTER "This drink is so refreshing. It's so damn hot down here, you can actually sit outside and drink it on the patio and enjoy it!" laughs Nolan. "It's also great with fish dishes and finger food." ◗ 2 oz. Avery's Trail Tennessee Premium Gin ◗ ¾ oz. fresh lime ◗ ½ oz. simple syrup (Nolan prefers turbinado sugar) ◗ ½ stalk muddled celery ◗ 1 bar spoon habanero shrub (Nolan prefers Bittermens Hellfire Habanero Shrub) Thoroughly muddle the celery ("with gusto," urges Nolan) in the bottom of a cocktail shaker. Add ice and the Avery's Trail gin, simple syrup and habanero shrub. Shake vigorously. Fine- strain into a Martini glass and garnish with a strip of lemon zest on top and a long, wide peel of celery. Please drink responsibly. COOL SPIRITS IN HOT TEXAS