Issue link: https://digital.copcomm.com/i/551222
travels with jack / 107 Seattle, WA Suite 410 with Cameron George ET and Jack stopped in on Cameron George's last day as Bar Manager for Suite 410, a craft cocktail bar nestled in the historic Mayflower Park Hotel, the oldest still-operating hotel in Seattle. "A photo shoot and playing around with Jack Daniel's," says George; "what a last day!" And playing with whiskey is at the heart of cocktail- making, according to George: "People forget to have fun with whiskey," he comments. "We're craft cocktail bartend- ers and want to nerd out about spirits, but really at the end of the day, a bar is a social setting, and a drink is something designed to heighten that experience and make it fun. And what better whiskey to have fun with than Jack Daniel's?" With a playful spirit in his heart and in the glass, George takes a unique look at Jack by turning to tiki: "Jack Daniel's has such a great mellow, maple charcoal character that works really well in tiki drinks," comments George. "People might not think to use Jack in tiki cocktails, but it builds really nice layers of flavor and is just really fun." For his tiki cocktail, George turned to one of Jack's biggest and most legendary supporters: "I'm a big Sinatra fan," George explains, "and I'm excited to see Jack Daniel's get back to being just a good-time whiskey like it was with Sinatra and those guys." Although the two had not previously met, Tecosky's gathering a veritable Rat Pack of his own on his travels: "ET is a new friend," says George. "After the shoot, we went and grabbed a cocktail and we were talking about bar philosophy. There was a moment where he finished one of my sentences, and I was like 'Oh my god, where have you been all my life?'" Cameron George was the Bar Manager at Suite 410 in Seattle on the day this photo was taken. You can now find him behind the stick at Barrio in the Capital Hill neighborhood. PHOTO: JOANN ARRUDA The Marquee 2 oz. Jack Daniel's Tennessee Whiskey 1¼ oz. pineapple juice ½ oz. Bénédictine 1 barspoon Brad's Quina Tonic Syrup 3 dashed Angostura Bitters PHOTO: JOANN ARRUDA