Issue link: https://digital.copcomm.com/i/912565
74 / the tasting panel / december 2017 ness to try new things," she says. "A restaurant has to stick to its identity or risk pleasing no one while trying to please everyone. It's a delicate bal- ance—creating food and drinks that are creative but approachable." Madar indulges in all aspects of Jack Daniel's, which results in a medley of elevated classics as well as inventive new ones. She uses Gentleman Jack for mixing in lighter cocktails like a traditional Sour, a whis- key riff on the Penicillin, or a boozed- up Champagne cocktail, while the "bolder flavors" of Old No. 7 and the Single Barrel selections meld perfectly with Old Fashioneds, Manhattans, and even Revolvers. Another original cocktail, the Lynchburg Breakfast, combines Jack Daniel's Tennessee Honey, Cara Cara orange juice, lemon juice, and muddled thyme. "I have found the most success with riffs on classic cocktails and/or drinks with primarily recognizable ingredients and one or two unique ingredients," she explains. "This winter, I'd like to branch out more and try a Single Barrel punch with grapefruit, demerara, and a spice blend of ginger, clove, allspice, and black pepper." Pushing the Boundaries With the suburban bar becoming a staple in many neighborhoods, perhaps the most pressing question is how each will stay current while bringing their own unique identity to the table. According to Julius Facenda, Beverage Manager of Brick & Barrel Tap House in Maple Glen, Pennsylvania, "the most difficult part is staying ahead of the rest, doing the things that nobody else around you is doing, and following through when they are slow to take off." Facenda's handle on quality base spirits gives him the ability to create without restrictions, as seen with his That's Just Bananas cocktail featuring Jack Daniel's Tennessee Rye, banana and hazelnut liqueur, sweet and dry vermouth, and black walnut bitters. "In today's world of cocktails and spirits, consumers are looking for new flavors and the next release. Jack Daniel's has its finger on the pulse of what's going on in the whiskey market," he adds. "Rye whiskey is one of the fastest- growing segments in whiskey today, and Jack Daniel's has given us a great example of that whiskey. When you're pouring great spirits, it's easy to get them to mingle with other flavors." PHOTO: BONNIE HEATH Lynchburg Breakfast Created by Tara Madar ◗ 1½ oz. Jack Daniel's Tennessee Honey ◗ 2½ oz. Cara Cara orange juice ◗ ¼ oz. lemon juice ◗ 3 sprigs thyme, muddled ◗ Simple syrup to taste, if needed Rim glass with granulated honey and fill with ice. Shake all ingredients with ice and strain onto fresh ice. Garnish with a sprig of thyme wrapped in an orange twist. Sage Advice Created by Blaine Adams ◗ 2 oz. Jack Daniel's Whiskey ◗ ¾ oz. fresh lemon ◗ ¾ oz. Demerara syrup ◗ ½ oz. fresh green apple juice ◗ 1 dash apple bitters ◗ 1 egg white Whip, add ice, and give a long, hard shake. Double strain into a coupe glass and garnish with fresh sage. That's Just Bananas Created by Julius Facenda ◗ 2½ oz. Jack Daniel's Tennessee Rye ◗ ¼ oz. banana liquor ◗ ¼ oz. hazelnut liquor ◗ ¼ oz. sweet vermouth ◗ ¼ oz. dry vermouth ◗ 2 dashes black walnut bitters Tara Madar is the General Manager of Taiyo Ramen in Decatur, GA. On The Road WITH JACK PHOTO: BONNIE HEATH PHOTO COURTESY OF BLAINE ADAMS PHOTO COURTESY OF BLAINE ADAMS