Issue link: https://digital.copcomm.com/i/86618
And that's why she chose Firestone & Robertson for this afternoon. While still aging its debut batch of Texas straight bourbon, F&R periodically releases another round of TX Blended Whiskey. With its signature deep but easy-going flavors, TX hits just the right notes with Cat's palate for what she has in mind today. "I've tasted a few whiskeys around Texas, and I think this one is very approachable for women," she says. "I love the taste, and the packaging is elegant—and that's how I like to make drinks." Which is exactly what happens next: Cat makes drinks— Texas drinks. In addition to using Fort Worth whiskey, she chooses Bluebell Ice Cream from Brennan, quail eggs from Lockhart, mineral water from Mineral Wells and fresh fruits sourced from local farmers' markets. There's muddling and blending and cracking and slicing; there are soda-water streams flying all around; and before the afternoon's over, Cat's created several original cocktails starring Lone Star ingredients (including every Texan's favorite soft drink, Dr. Pepper from Waco). Each is refreshing and, indeed, elegant—Texas elegant. And each pairs the talents of a professional with the imagination of a true enthusiast. "I said a long time ago that if I ever got into a position that I could make a difference, then I would always do my best—whether that's charitable work or mixology," Cat says. "Passion, the love, the respect for the craft—that's the only way to do my job." Dublin TX Whiskey Float Miltenberger loves collecting vintage cocktail books and often looks to the past for inspiration. Since Texans love Dr. Pepper, she decided it should star in this updated—and adult—ice cream float. ◗ 1 oz. Dr. Pepper Topper (original Dr. Pepper syrup made with Imperial Cane Sugar, Dublin, TX) ◗ 1½ oz. TX Blended Whiskey (F& R Distillery, Ft. Worth, TX) ◗ 3 scoops Blue Bell Vanilla Ice Cream (Brennan, TX) Cranberry Shrub "This is how our grandmothers used to make sodas," says Caterina Miltenberger. "When you wanted a treat back in the 1800s—when they were canning—they'd take the leftover sugar, fruit, and vinegar and make drinks called 'Shrubs.'" ◗ 2 cups cranberries, fresh or frozen ◗ 2 cups Imperial Cane Sugar (Sugar Land, Texas) ◗ 2 cups Springdale White Cider Vinegar (Dallas, Texas) ◗ Muddle/bruise cranberries and (before or after) place in a large sauce pan. Add sugar to vinegar and blend into a syrup with berries (low heat) for 15 minutes. Stir until sugar and vinegar are dissolved, turn off heat and put lid on top of sauce pan. Let sit for 24 hours. Pour into a blender and liquefy. Strain Cranberry Shrub through a cheesecloth, separating fruit from liquid. ◗ Built in an old-fashioned ice cream glass in this order: Pour Dr. Pepper Topper Syrup in the bottom of glass; add TX Blended Whiskey; add 3 scoops Blue Bell Vanilla Ice Cream; add charged, lithiated Crazy Water #4 soda water.* Garnish with berries and a paper straw. TX Indian Summer Sour I think this has the perfect flavor combina- tion to say goodbye to summer and welcome the cooler, more brisk days," Miltenberger says. ◗ 2 oz. TX Blended Whiskey (F& R Distillery Ft. Worth, TX) ◗ 1 oz. lemon juice ◗ ½ oz. hibiscus pomegranate syrup* ◗ 2 quail egg whites (Lockhart, Texas) ◗ Add lemon juice and quail egg whites in a mixing glass; dry shake. Add TX Blended Whiskey with fresh ice; shake hard and strain into a chilled coupe. Garnish with orange peel burst and fresh berries. *For a bonus recipe, plus instructions for making charged lithium water and hibiscus pomegranate syrup, go to tastingpanelmag.com. october 2012 / the tasting panel / 121