The Tasting Panel magazine

March 2017

Issue link:

Contents of this Issue


Page 83 of 102

march 2017  /  the tasting panel  /  81 Brunch SOUTHERN CALIFORNIA BARTENDERS ENJOY BOURBON BLISS by Rich Manning / photos by Michael Morse always a staple at brunch for my family growing up, whether it was used in place of vodka for a Bloody Mary or it was a 'Sunday sipper' of Basil Hayden. It extends the kind of relaxed comfort you can get with family and friends, which is why we wanted to use it to build this event. Having bubbles at brunch is fun and all, but you're not going to get a 'Kentucky hug' from a glass of bubbly." Indeed, the amount of Kentucky huggin' going among the 50 or so drink slingers throughout the four- course pairing meal was the liquid equivalent of the happy grappling after winning a Churchill Downs wager. More importantly, different types of visceral conversation punctuated the afternoon's four-course pairing of meticulously-designed cocktails and sumptuous food, from tongue-wagging industry gossip and happy brags of bottle-based one-upmanship to lamentations over formerly cool trends that crossed the line of insanity. The bones of such talk were not unlike what you'd see at your own family gather- ing, the main difference being that the booze-based discussions were far more fascinating than your unrefined uncle's inability to reconcile kale's status as a bona fide food trend. Course 3: Willie Beamin "You can't have a big gathering like this without some bubbles, right? It's tradition! It also helps create a light bourbon drink that offsets a heavy main course very well." —M. B. ◗ 1½ oz. Jim Beam Black Bourbon ◗ ½ oz. vanilla syrup ◗ ½ oz. Pamplemousse Rose ◗ ¾ oz. lemon juice ◗ 1 oz. Champagne Shake and strain into a coupe containing Champagne. Garnish with grated nutmeg. Food pairing: Wood-fired turkey breast with sautéed kale, sage stuffing, foie gras gravy and cranberry compote. Course 4: CC Old Fashioned "You can't go wrong with a classic like an Old Fashioned. It's a boozy after-dinner drink that's a great way to end a big family meal." —M. B. ◗ 2¼ oz. Knob Creek ◗ 2 /5 oz. peach balsamic brown sugar syrup ◗ 2 dashes Angostura Bitters Build in a whiskey glass and quickly stir. Top with an orange twist. Food pairing: Blueberry pancake with lemon curd and Vermont maple syrup. Old Grand-Dad® Kentucky Straight Bourbon Whiskey, 50% Alc./Vol. ©2017 The Old Grand-Dad Distillery Company, Clermont, KY. Jim Beam Black® Kentucky Straight Bourbon Whiskey, 43% Alc./Vol. ©2017 James B. Beam Distilling Co., Clermont, KY Knob Creek® Kentucky Straight Bourbon Whiskey, 50% Alc./Vol. ©2017 Knob Creek Distillery, Clermont, KY. Booker's® Kentucky Straight Bourbon Whiskey, 60.5% - 64.45% Alc./Vol. ©2017 James B. Beam Distilling Co., Clermont, KY.

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - March 2017