The Tasting Panel magazine

November 2013

Issue link:

Contents of this Issue


Page 69 of 152

Bird Dog On-Premise: Pitch Coal Fire Pizzeria, Omaha, NE Pitch's Allman Lemonade ($9) is named after the classic Eat a Peach album, which the restaurant's GM Chris Wray says is one of his favorites. As for the cocktail, Wray thinks it helps to use fresh ingredients, including lemonade and peaches. "Customers have really started to pay attention to what they're drinking and eating from local growers. In particular I like fresh Missouri peaches from my favorite fruit stand girl, Karen, at Cream of the Crop farms." PHOTO: STEVE KOWALSKI Allman Lemonade ◗ 2 oz. Bird Dog Peach Whiskey ◗ 3 dashes Fee Bros. Old Fashioned Bitters ◗ 1 oz. fresh lemon juice ◗ 1 oz. simple syrup ◗ 1½ oz. water ◗ Fill a 14 oz. Collins glass with Chris Wray of Pitch in Omaha, NE. Chris Wray, self-proclaimed pizza punk and GM and Beverage Manager of Pitch Coal Fire Pizzeria, says that the most frequent question he gets from customers about Bird Dog Whiskey is "What is that?" He always answers by giving a sample taste, neat with no ice. "They almost always love it and ask me to make a cocktail. " Owned by Omaha entrepreneur Willy Thiesen, Pitch specializes in wood-fired comestibles of all persuasions, and Wray likes the fact that Bird Dog's residual sugar, which seems lower than other flavored spirits, pairs well with rustic dishes. "Bird Dog Blackberry is my favorite flavor. It reminds me of my first shot of Polish blackberry brandy out of a Boda bag at a chilly Iowa Hawkeye football game. I love fresh blackberries as well. Try a Bird Dog Blackberry Manhattan—outstanding!" But it is with Bird Dog Peach that Pitch has had the most success, particularly in the summer heat. "We were on a very busy pace this summer, going through eight to ten bottles each week, mostly in specialty cocktails. In particular, a cocktail we have called Allman Lemonade [recipe right] is almost always reordered. Blackberry is also moving at a bottle-a-week pace, and Wray " is looking forward to using the maple this fall, "but the mouse inside the R&D department in my head hasn't moved the wheel fast enough yet!" ice. In a shaker add Bird Dog Peach Whiskey, bitters, lemon juice, simple syrup and water. Shake with two ice cubes and pour over ice. Garnish with a fresh-cut slice of peach that has had its tip dipped in raw cane sugar (stand the garnish on the outside top of the glass). november 2013  /  the tasting panel  /  69 TP1113_066-107.indd 69 10/24/13 9:23 AM

Articles in this issue

Archives of this issue

view archives of The Tasting Panel magazine - November 2013