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Bartender at Varnish on King in Perth, Australia Which cocktail ingredients do you want to see used more often? Aperitifs like Picon Bière, Aperol or Brauleo. What's your behind-the-bar theme song? Billy Ocean's "Loverboy." It's an '80s classic, just like me. What do you enjoy about using White Lightnin'? Its versatility. It's like mixing with gin or rye whiskey; there are even more options and so many possibilities! What was your favorite part about Tales of the Cocktail and working in the Ole Smoky tasting room? I had a blast meeting people from all over the country, having a laugh and learning about their places of work and lives! Jamie Passmore, Bayou Bastard ◗ 1 1 /3 oz. Ole Smoky White Lightnin' ◗ ¼ oz. Ole Smoky Blackberry Moonshine ◗ 1 1 /3 oz. Casoni Aperitif ◗ 1 oz. lemon juice ◗ ½ oz. orgeat ◗ 1 /8 oz. Angostura bitters september 2017 / the tasting panel / 89 I n the humid heat of July, six finalists of Ole Smoky Moonshine's third annual Master of Moonshine competition descended upon New Orleans during the annual Tales of the Cocktail festi- val—perhaps one of the rowdiest times of the year in NOLA other than Mardi Gras. The finalists—five from all over the country and one from Australia—faced high stakes: The winner, chosen by an audience that sampled the contestants' cocktails in Ole Smoky's tasting room, would win $5,000 and the title of 2017's Master of Moonshine. Beyond requiring easy-to-replicate techniques, the rules were simple. The bartenders needed to use Ole Smoky's White Lightnin' and Blackberry Moonshine, as well as up to five additional ingredients (not including garnishes), in their cocktails. This gave them the freedom to really express their creativity: Vance McCarty, Bar Manager at Maple Hall in Knoxville, created a dessert cocktail take on a Blackberry Cobbler, while Ian Brooks, Bar Manager at Brick and Bones in Dallas, crafted a yellow pepper pureé to use as an ingredient in his drink. Hundreds of people visited the tast- ing room to try the cocktails and cast their vote. Once the votes were tallied, a surprising outcome was announced: a tie resulting in both Makenzie Oliver, Bar Manager at Parthenon Grille in the Nashville area, and Karen Puttmann, bartender at Smoke Justis in Cincinnati, being named as winners. Fresh blackberries and herbs seemed to be the winning combination in the competition. Oliver's drink was a play on a Moscow Mule, featuring blackber- ries and basil, while Puttmann's cocktail included a rosemary simple syrup and blackberries. Despite vying for the same coveted title, the finalists shared a level of camaraderie, according to finalist Laura Howard, bartender at Flight 747 Lounge in Jacksonville, Florida. "Everyone came as competitors, but left as family," she says. Ole Smoky will be back in NOLA next year when it hosts another competition for the title of Master of Moonshine. Bar Manager at Brick and Bones in Dallas, TX What do enjoy about using White Lightnin'? It's a strong yet neutral flavor that's easy to play with. What's your behind-the-bar theme song? "Tilt Mode" by Exmag feat. Gibbz. Which Ole Smoky flavor best represents your personality? Harley-Davidson, because I ride a Harley and I like my drinks powerfully smooth. What was your favorite part about Tales of the Cocktail and working in the Ole Smoky tasting room? The perspective from everyone; there were so many different opinions and interesting critics. It's my first competition and I was enthralled and fascinated! Ian Brooks, Ol' Yeller ◗ 1½ oz. Ole Smoky White Lightnin' ◗ ¼ oz. Ole Smoky Blackberry Moonshine ◗ 1 ½ oz. yellow bell pepper purée ◗ ¼ lime juice ◗ ¼ simple syrup ◗ ¼ yellow Chartreuse Garnish with pequin pepper flakes