The Tasting Panel magazine

October 2017

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For the past two years, Jack Daniel's National Brand Ambassador Eric "ET" Tecosky has taken The Tasting Panel and its readers on a journey by crisscross- ing the country to meet with all kinds of bartenders. Their stories are then documented in the pages of his travel diary, aptly named Jack's Black Book. While Tecosky has led us to some of his favorite spots in the country where bartenders mix up a variety of Jack Daniel's cocktails, this version of Jack's Black Book will explore the many sources of inspiration bartenders turn to in crafting their creations. "The whole purpose of this book is to shine a light on talented bartenders around the country, and a lot of the great cocktails made by these bartenders get inspired by something in these people's life," Tecosky says. "When possible, I'd like to shout out someone who uses a boysenberry syrup inspired by their grandma's pie recipe, or a technique inspired by something they saw at a car show, or a song, or a rainstorm, or a conversation." Tecosky recently found himself in need of some influ- ence to rethink a classic cocktail component. "As Ben Franklin said, 'Necessity is the mother of invention,'" recalls Tecosky. "I had a need, and in order to fill that need, I had to invent something, but I needed inspiration." That need was an egg-free substitute for a classic Sour to serve ET's wife. "I thought she would dig the flavor of a Whiskey Sour, but I knew she wouldn't dig a raw egg white in her cocktail," he explains. "I didn't want to give her any reason to shy away from the drink." "At the time, many bartenders were using Aquafaba (chickpea liquid) in place of egg white—which does work—but I didn't love the flavor profile in the drink. Part of the answer was right in front of my face; a bottle of Jack Daniel's. Jack is 80% corn; I immediately thought that corn may work the same way Aquafaba works. Turns out that was only half the battle. Chris Fletcher, our assis- tant Master Distiller, explained that chickpeas are very high in protein while corn is high in starch (I shouldn't have slept through science class…). I added some organic soy milk to the corn and it worked! Together they mimic the texture and froth of a traditional sour. It passed the wife test and the Sour No. 7 was born." With his mission accomplished, Tecosky turned to Jack's Black Book Volume III, through which he and Jack Daniel's hope to explore the many muses that lead bartenders to solve problems of their own. "A lot of great cocktails get inspiration from something, and when pos- sible, I'd like to tell that story," he says. For the next few months, stay tuned to The Tasting Panel as Tecosky visits with bartenders across the country for our "On the Road with Jack" series. The road trip will commemorate the third edition of Jack's Black Book, mailing in June 2018. by Rachel Burkons The Sour that prompted the upcoming third volume of Jack's Black Book: Eric Tecosky's Sour No. 7. Sour No. 7 (A vegan sour created by Eric "ET" Tecosky) ◗ 1 ½ oz. Jack Daniel's Tennessee Whiskey ◗ ¾ oz. fresh lemon juice ◗ ¾ oz. organic soy milk ◗ ¾ oz. simple syrup (1:1) ◗ ½ oz. liquid corn* Dry shake with a Beagle Ball (strainer ball). Add ice and shake well. Fine-strain into a chilled coupe. Use a dropper or mister with a stencil to apply Angostura Bitters. *Liquid Corn: Use a hand blender to liquefy a can of organic sweet corn (including liquid). Strain as much of solid out as you can; transfer to squeeze bottle for service. 6  /  the tasting panel  /  october 2017 PHOTO: CLAIRE BARTLETT

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