Issue link: https://digital.copcomm.com/i/912565
december 2017 / the tasting panel / 73 Eric "ET" Tecosky, National Brand Ambassador for Jack Daniel's, has navigated through more than his fair share of urban and suburban cock- tail bars; he's a veteran when it comes to seeking out cocktail culture, and in his travels, he's found that the small suburban bar environment isn't so different from big city venues after all. "I've been on the road a decent amount lately, and I'm still surprised when I leave the bar and remember I am closer to the mall than a metro station," he says. When the façade of the sleepy suburb is peeled back, the real taste of suburbia reveals itself in the mixology. "It's unex- pected to see a back bar stocked with so many great choices and a large supporting cast of 'hip' modifiers," Tecosky adds. Jack Daniel's, meanwhile, is the bridge that connects creativity with those afore- mentioned classic cocktails. Tecosky frequently elevates Jack Daniel's as the foundation for his recipes. "It works well in the new suburban cocktail landscape because of its familiarity to guests," he explains. "It's a product they love and enjoy, and they now get to see it shine in some great cocktails made by great bartenders. It's an old friend in a new world." The House That Jack Built In Southern California's San Fernando Valley, Blaine Adams, Bar Program Director at barbeque joint Barrel & Ashes in Studio City, California, has found a way to express his own originality without alienating his patrons. "The people in the Valley don't want crazy cocktails with weird lemon roots or herbs," he says. "We are the Valley newspaper stand—the home team—but with that comes challenges to stay fresh and express a mixologist's creativity." That tightrope walk becomes much more manageable with a brand as iconic as Jack Daniel's, which Adams uses in his Sage Advice cocktail along with Demerara syrup, fresh lemon, fresh green apple juice, apple bitters, and egg white. "Everyone knows it and its quality with minimal risk," Adams explains. "Jack Daniel's is the welcoming aspect—the beautiful cornerstone and foun- dation of the cocktail. The suburbs can look like a row of identical houses, but our patrons are changing certain aspects of their cocktails to make it their own. We are the neighborhood bar, but we are keeping it relevant, engaging, and fun without trying too hard. Jack is the house, and we can build around it." A Delicate Balance Tara Madar, General Manager of Taiyo Ramen in Decatur, Georgia, approaches her suburban clientele with a blend of inventive and approachable techniques. "As we become more well-known with the local residents, I see more willing- Blaine Adams is the Bar Program Director at Barrel & Ashes in Studio City, CA. PHOTO COURTESY OF BLAINE ADAMS PHOTO COURTESY OF BLAINE ADAMS