Issue link: http://digital.copcomm.com/i/97133
Meet the Brunch Bunch BOURBON GETS BLOODY o brunch would be complete without a Bloody Mary, but it would take a bourbon with a certain impish quality to pull it off without a hitch. The realm of roguish charm is where Jim Beam Devil���s Cut hits its stride. Produced in a proprietary process that extracts the ���devil���s cut��� (the whiskey absorbed by the barrel, as opposed the evaporated ���angel���s share���) from the wood, then blends it with six year-old bourbon, Devil���s Cut is robust and bold, with complex lavors that can stand up to the pepperytang typical of a good Bloody. ���Brunch is a social institution,��� explains Levi Beckley, bartender at Louisville���s St. Charles Exchange, ���and Devil���s Cut is the perfect bourbon for the major brunch cocktail, a Bloody Mary.��� For his concoction, Beckley hand-pur��ed tomatoes and created bitters worthy of Devil���s Cut, ittingly called Hell Fire. N The Brunch Bunch Says: ���Bourbon in a Bloody Mary? Think charred oak barrels with smoke and spice and it���s something very special.��� ���Chea Beckley ���It is chewy, spicy and rich���like brunch in a glass!��� ���Chris Zaborowski ���A nice alternative to the vodka classic, with a subtle bourbon inish with a nice level of peppery-spice that lingers.��� ���Brad Williams Chea Beckley, Beverage Manager at 21c Hotel. Hell and Back ��� 2 oz. Stu���s Bloody Mary Mix Seasoning ��� 2 oz. Devil���s Cut ��� 4���5 Dashes Hell Fire Bitters (Sauvignon Blanc, cognac, macerated cayenne peppers, aged for two weeks) ��� Pur��ed tomatoes ��� Pickled okra garnish Jason Burns, mixologist at Asiatique. Levi Beckley, a bartender at St. Charles Exchange in Louisville. Brett Davis, MS, owner of Doc Crow���s. Gordo Jackson, owner of Old Town Liquors. december 2012 / the tasting panel / 95