Issue link: https://digital.copcomm.com/i/148134
the attention of mixologists who are keen on craft distillations—and the somewhat checkered past of the crafty distiller. Even cocktail king Dale DeGroff made it his spirit of choice for Manhattans, and recently partnered with the brand in a series of foodpairing dinners. In Dallas, Brian McCullough at The Standard Pour, says the flavor profile stood out for him. "I'm from Virginia, so I like apples," he said. "I think it's very versatile. You can drink it straight, and then once you mix it, the subtleties are enhanced. I liked the play of the backdrop of that apple flavor." The target for the whiskey is versatile, too—from experienced drinkers to entry-level and women who might not identify themselves as whiskey drink- Clyde May's at Union Sushi & Barbecue Bar, Chicago In a riff of East meets West, Union Bar combines two unlikely food partners: sushi and barbecue. The inspiration for this cocktail, says head mixologist Peter Kim, comes from the popular Master Cleanse diet. "I thought it funny to make a cocktail using the cleanse as the base. I've actually done the cleanse a few times and enjoy the flavor of it. For the cocktail, I subbed the cayenne pepper with togarashi [Japanese chili flakes]. " In another funky juxtaposition, Kim infused Clyde May's with herbal ingredients. "Goldenseal is known to help to detoxify one's body [and] milk thistle has been shown to help with liver functioning, he notes. " ers, says Chicago mixology consultant André Cunningham. "There's a really good buzz about whiskey now, and when you say Alabama-style whiskey, people are intrigued," he said. "The distinctive difference is the finish itself—it's very fruity and not as dry and peppery as others." And that, Cunningham says, might make women migrate from their Apple Martinis to become the apple of Clyde May's eye. At $33 SRP, Liddell says the priceto-flavor profile should help attract a broad audience. "Over the last 15 years, people have been more concerned with the effects of a cocktail and less with the flavor, the story and the reason behind it. But now that the shock of the recession is over, it's time to talk about America again, and people are coming back to the table," he said. "We're enjoying the moment." He adds, "In a manufactured world, it's nice to know there's something handcrafted and meaningful. There's no way a whiskey like this was made in a lab." Peter Kim (left), head mixologist at Union Sushi & Barbecue Bar, with André Cunningham, consultant and mixologist for Clyde May's Whiskey. PHOTO: JAY SCHROEDER Brian McCullough of The Standard Pour says, "We don't use cheap spirits." The Edo Cleanse by Peter Kim ◗ 1½ oz. Clyde May's Whiskey infused with milk thistle and goldenseal ◗ ¼ oz. St. Elizabeth allspice dram ◗ ¾ oz. lemon juice ◗ ¾ oz. grade A maple syrup ◗ 2 dashes Bittercube Orange Bitters ◗ Combine, shake and strain into mini rocks glass. Add one togarashi for garnish and an ice cube. august 2013 / the tasting panel / 127 TP0813_104-132.indd 127 7/24/13 9:41 PM