Issue link: https://digital.copcomm.com/i/977771
50 / the tasting panel / may 2018 MICHAEL NEFF BAR DIRECTOR AT THE COTTONMOUTH CLUB, DALLAS, TX Cottonmouth Club Bar Director Michael Neff describes himself as having a Japanese mentality behind the bar. "I like breaking things down and trying to replicate them," he explains. "I also like to riff on things—like trying to make a Jack and Coke with neither Jack nor Coke" in a cocktail he named—what else?—Jack and "Coke." Neff says he's seen bars of all types serve Jack and Cokes with the Mexican-made version of the classic American soda, as it's widely regarded as the highest-quality version on the market. But rather than follow in other bartenders' footsteps, Neff decided to elevate the soda component of the drink on his own. "We're using old-fashioned soda technique and cola syrup to make our own blended soft drink," he explains. "Then we carbonate it with a soda siphon and dry ice." Because it's frozen carbon dioxide, dry ice becomes gaseous and effective for carbonating when it hits its sublimation point. "Making our own soda lets us control the whole drink-making process," says Neff. "It's nice to offer something people are used to while introducing them to things they wouldn't think to drink otherwise, and know they'll enjoy the flavors." . Jack and "Coke" ◗ 1¾ oz. Jack Daniel's ◗ ¾ oz. "Coke" syrup (made in-house) ◗ 2 oz. Topo Chico sparkling water Build in a glass and garnish with a lemon wheel. PARKER DAVIS BARTENDER AT CAROUSEL BAR & LOUNGE, NEW ORLEANS, LA The Big Easy's Carousel Bar & Lounge has served a dizzying number of patrons since opening in the French Quarter in 1949. The bar has a high-end craft cocktail menu replete with New Orleans' originals like the Vieux Carré and the Sazerac, but according to bartender Parker Davis, Highballs are what keep the bar spinning. "Craft cocktails aren't a fad and I don't knock them—it's the business that we do," says Parker. "But you can make ten Highballs to one craft cocktail, and when someone comes in and orders a Jack and Coke, you think, 'Thank you!'" One of Carousel's best-selling Highballs is, naturally, the Jack and Coke: "International visitors come in and want one; college kids come in and want one—it's the Highball of the world," Davis says, adding that the bar used to have a dedicated shelf just for Jack because of how much they pour on any given night. The establishment's newest Jack Highball is a riff on a Jack and Ginger made with Jack Daniel's Tennessee Straight Rye that features elements of pomegranate and mint. Davis thinks the drink will be a crowd pleaser: "People are into ginger and mules, and race season is coming up so everyone will be looking for mint," he says. "Now that there's a rye with ginger, I think it will pop off real good." PHOTO: FELIX SANCHEZ Jack Rye and Ginger ◗ ½ oz. PAMA Pomegranate Liqueur ◗ 1¼ oz. Jack Daniel's Tennessee Straight Rye Whiskey ◗ 3 oz. ginger ale ◗ 1 sprig slapped mint leaves Add PAMA liqueur and mint to an 8–10 oz. highball or rocks glass. Fill with ice. Pour in Jack and top with ginger ale. Garnish with lime and mint.