The Tasting Panel magazine

November 2015

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46  /  the tasting panel  /  november 2015 DINING WITH THE DUKE With each plate and cocktail, they are proving the spirit's sweet and spicy deliciousness allows for the type of epicurean versatility that expands well past usual suspects like a barbecue pit. Along the way, they are also honoring a portion of Wayne's legend that seems to exist in the shadow of his Stetson. Wayne was a genuine wine and spirits aficionado who, according to his son, possessed a desire to make his own spirits. While he never got a chance to fulfill that dream, he did possess a love of sharing his vast appreciation for fine potables with his friends and loved ones whenever he could, oftentimes over a nice dinner. "Ethan has said that his dad's favorite part of the day was to sit down with friends after a hard days work and have a great meal, which usually included bourbon, whiskey or tequila," Radomski explains. "He believed that having a certain drink at the right time with the right meal created the best type of experiences." While Dining with the Duke is a fun, creative spin on this aspect of John Wayne's life, the bones of the competition are also indicative of the growing trend of pairing spirits with food. Duke Bourbon is in a prime position to utilize this movement as a means to honor both legacies as it continues to flourish. In the case of bourbon, its bold yet smooth flavor profile seems to naturally coax conversation about the spirit's lore amongst like-minded people—just as top-notch bourbon is wont to do. And even though there is now an entire generation of drinkers that were not born when Wayne walked the earth, Radomski believes that Duke Bourbon can connect them with his legend and the principles that help keep it timeless. "Its an honor and very exciting to share what John Wayne was all about to those that aren't familiar with what his legacy stood for," he states. "And John Wayne was all about being tough, fair and cool. Who wouldn't want to emulate that? The two accounts featured here fit well with the man and his persona. Heck, John Wayne would have made a great defenseman in the NHL!" Executive Chef Spero Botsis and proprietor Colin Cordwell of Red Lion Pub in Chicago, IL. PHOTO: REBECCA PEPLINKSI Duke Manhattan by Red Lion Pub, Chicago, IL ◗ 3 oz. Duke Bourbon ◗ ¾ oz. Antigua Carpano Italian Vermouth ◗ 3 drops cherry bitters ◗ 1 Luxardo cherry Place a Martini glass in freezer. Pour bourbon and vermouth in cocktail mixing glass filled with ice. Stir roughly 10 times. Remove glass from freezer. Shake bitters into glass, use the cherry to swirl the bitters, and leave cherry in glass. Pour mix. Smoking with the Duke by Selanne Steak Tavern, Laguna Beach, CA ◗ 2 oz. Duke Bourbon ◗ ½ oz. Amaro Avena ◗ 3 dashes Angostura Bitters ◗ 1 dash cherry bitters ◗ Smoked ice cube with Luxardo cherries imbedded ◗ Candied bacon garnish Mix bourbon, amaro and bitters in mixing glass. Stir and strain into rocks glass. Garnish with ice cube and bacon. How do you Dine with the Duke?? We want to see your pairings! Email Duke@TastingPanelMag.com by December 14 with your Duke Bourbon pairing! Your pairing could win you a trip to Las Vegas, where you'll compete in a John Wayne–worthy outdoor adventure/mixology session! Enter today!

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