Bourbon is neat
The popularity of this brown spirit is unwavering, showing little decline—except in the category of “age statements.” Distillers can hardly keep up with the demand, leading to more blended and flavored products—think Hochstadter’s Rock & Rye, Sazerac’s Fireball Cinnamon Whiskey, and various honey flavored whiskies. Not surprisingly, though tasked with using bourbon or whiskey, a couple of the contestants infused their bourbons with various flavors. Let’s take a look:
Mark Baldwin torched a large sprig of rosemary and infused his Bulleit bourbon overnight, prior to the competition. Lillet Blanc tempered the burn and a half ounce of aperol added the bitter.
Muddle some blueberries and add the bourbon—it doesn’t get much simpler, easier to make quickly, and delicious. From Roger Reynolds.
The ultimate nightcap, Dan Smith Chavira paired vanilla-infused bourbon with milk stout beer and a chocolate chip cookie.
That trendy aperol makes another appearance in Jeff Selden’s easy to remember, one ounce of liquid each-bourbon cocktail.
Catersource will host its second annual cocktail competition in Las Vegas, NV this coming year at Catersource 2018 on the Las Vegas Convention Center tradeshow floor, Wednesday afternoon, February 21. Click on the image below to be one of the first to receive information about our upcoming conference and tradeshow!
Kathleen Stoehr is Catersource's Director of Community & Content Strategy
