Issue link: http://digital.copcomm.com/i/746412
november 2016 / the tasting panel / 57 of others, so when Jack Daniel's Brand Ambassador Eric "ET" Tecosky approached liquor indus- try expert Natalie Bovis, President of The Liquid Muse, this is just what they set out do. With Bovis, named one of the "four leading women in the liquor industry," at the helm, they developed the Liquid Muse Bartender Retreat and Cocktail Lab featuring Gentleman Jack. Says Bovis, "I was really excited to start here in Santa Fe. We're a big culinary town and huge tourist destination for all sorts of reasons—for food, for art, for nature—so I couldn't think of a better place not only for the cock- tail lab but as a sort of bartender retreat too. This retreat aspect was very important to me, as I am one of the founders of Mind, Body, Spirit, which is a bartender well- ness program catered to beverage industry focused events. I feel it's important for the bartenders who support Gentleman Jack to know that we also support them, their health and their lifestyle." In short, this was three days of just over a dozen bartenders from all over the country getting pampered and learning about Gentleman Jack. The longer version includes rooftop yoga overlooking Santa Fe, an outdoor hot tub soak under the stars, lunches, dinners and, of course, whiskey. Likely the most Santa Fe experience in spirit was the Georgia O'Keeffe–inspired tasting menu created by James Beard award–win- ning chef John Sedlar, served at his restaurant, Eloisa. The crew enjoyed the Modern New Southwestern cuisine in courses, each one a celebration of Sedlar's fellow New Mexican, Georgia O'Keeffe. The following day, between morning yoga and lunch at Tia Sophia's, each bartender presented a signature Gentleman Jack cocktail that somehow represented his or her own hometown. The standout for Bovis? "My top pick was by Rhiannon Enlil from Louisiana, with her 'Gentleman Foster' based on the iconic Bananas Foster dessert from New Orleans where she bartends at Erin Rose." The final day consisted of a whiskey tasting lead by Tecosky and a barbecue lunch at Cowgirl Hall of Fame restaurant. Says ET, "The best part of this trip was getting to know bartenders from around the country. When I first started in this business, my world was really only Los Angeles. A lot has changed since then, and the world keeps getting smaller. A trip like this helps us keep connected and allows us to share ideas and just take a much needed break. Gentleman Jack started the conversation, but it was the bartenders and the experi- ence that kept it going." Although a handful of these Gentleman Jack Cocktail Lab Bartender Retreats will be taking place in other parts of the country, Santa Fe was the perfect starting place. "We're very much a whiskey town," says Boris. "Gentleman Jack is a really great fit with Santa Fe because it's also a luxury brand. It's very smooth and rich so I feel you can enjoy it many different ways. Although it's quite versatile as a base, I like to sip it neat, which to me is the mark of a spirit I can get behind." Chef John Rivera Sedlar of Eloisa in Santa Fe, NM. "Blue Poppies," blue potato crisps with trout caviar served as part of the Georgia O'Keeffe–inspired menu at Eloisa in Santa Fe New Mexico. From left to right: Kyle Zimmerman, Brock Schulte, Charles Stapleton, Brian McCullough, Rhiannon Enlil, Andrew Roy, Whitney Fitzpatrick, Stephen Garcia, Andrea Anderson, Natalie Bovis, Ana Kornegay, Eric "ET" Tecosky, Jennifer Powell, and Andy Crittenden in Santa Fe, NM. Bartender Rhiannon Enlil of Erin Rose in New Orleans, LA. Rhiannon Enlil's Gentleman Foster ◗ 2 oz. Gentleman Jack ◗ 1 oz. lemon juice ◗ 1 oz. pecan orgeat ◗ Egg white Shake, serve up in a cocktail glass. Mist with El Guapo Chicory Pecan Bitters from New Orleans over a fleur-de-lis stencil.