Cheers - September, 2015

Cheers is dedicated to delivering hospitality professionals the information, insights and data necessary to drive their beverage business by covering trends and innovations in operations, merchandising, service and training.

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Page 7 of 51 8 • September 2015 Tony Abou-Ganim Modern Mixologist Timothy Baldwin Director of Food and Beverage The Little Nell Stephen Beaumont Beer expert/author Heather Berry Director of Beverage and Bakery Operations The Cheesecake Factory Restaurants, Inc. Sandy Block, MW Vice President of Beverage Operations Legal Sea Foods David Brown Vice President Operations Support Houlihan's Cindy Busi Director of Worldwide Beverage Hard Rock International Wesley Cort Director, Restaurant & Beverage Development and Operations Norwegian Cruise Line Doug Draper Director of Adult Beverage & Bar Development HMSHost Dale DeGroff King Cocktail Matt Durbin Vice President, Beverage & Bar, Carlson Restaurants Tylor Field III Vice President, Wine & Spirits Morton's The Steakhouse John W. Fischer, M.S., CHE Professor The Culinary Institute of America Doug Frost, M.S., M.W. Consultant Beverage Alcohol Resource, Inc. Jill Helmerick Director of Beverage Red Robin Gourmet Burgers Patrick Henry President Patrick Henry Creative Promotions Inc. Daniel Hoffman Director Equipment & Beverage Specifi cations Global Operations Services Marriott International Inc. Doug Jackson Senior Director of Beverage Development Darden Restaurants Scott Kinsey Director of R&D and Corporate Chef Hooters of America, Inc. Patrick Kirk Director of Beverage Innovation Buffalo Wild Wings Edward M. Korry Department Chairman, Beverage and Dining Service College of Culinary Arts Johnson & Wales James Kramer Vice President Beverage Operations Landry's Restaurants Inc. Monica Tary McGill Vice President of Beverage & Training Cheeseburger in Paradise Larry McGinn Partner iMi Agency Mary Melton Director of Beverage P.F. Chang's China Bistro Robert Plotkin President BarMedia Blake Rohrabaugh Vice President, Beverage Operations and Innovation Bar Louie Restaurant Operations Fernando Salazar Vice President, Food and Beverage Wyndham Worldwide Glenn Schmitt President MarkeTeam Kevin Settles President Bardenay Restaurant Stacey Smith Beverage Director Pappas Restaurants David Tetens Director of Beverage & Bar Development/ North America Division Starwood Hotels and Resorts Ryan Valentine Director of Beverage Operating Partner Cameron Mitchell Restaurants Suzan Waldschmidt Director of Beverage Outback Steakhouse Editorial Advisory Board Cheers WHAT I'M WHAT I'M WHA CAMPBELTOWN SOUR 1 ¾ oz. Springbank 15 yr. Scotch whisky ½ oz. Drambuie 15 yr. ½ oz. Lemon juice ½ oz. Turbinado syrup Egg white Dr. Adam Elmegirab's Teapot bitters, fennel pollen for garnish Leslie Ross LESLIE ROSS IS BAR DIRECTOR OF TREADSACK HOSPITALITY AND LIFESTYLE GROUP IN HOUSTON, TX, which currently in- cludes Johnny's Gold Brick and Down House, and the upcoming concepts Hunky Dory, Foreign Correspondents and Bernadine's. The Campbeltown Sour is a cross between a Rusty Nail and a Whisky Sour; a perfect transition from the bright, light and refreshing cocktails we'e been enjoy- ing through the spring and summer. The Springbank Scotch has a smooth, buttery body, with raisin, citrus and even papaya on the palate, balanced with the unique fl avors of Drambuie, with more malt whisky, heather honey, saffron, herbs and spices lifted and brightened with fl uffy egg white and fresh-pressed lemon juice. The bitters and fennel pollen add both aromatics and lovely aesthetics! The recipe is a nod to the folks at The Bramble Bar in Edinburgh. Springbank is their rail whisky, and the fi rst drink I had sitting in that bar was the Campbeltown Cocktail. A bold combination of Springbank, Cherry Heering and Green Chartreuse, this drink just detonates on the palate, and is hands- down my favorite stirred cocktail. What I love about the Campbeltown Sour is how gentle the peat becomes with the addition of citrus, and the depth of fl avor, range of spice and silky body that the Drambuie brings. It is a great way to enjoy two spirits that tend to carry a stodgy reputation. Combine ingredients and shake with ice to chill. Dry shake and strain into a double rocks glass. Garnish with bitters and dust with fennel pollen.

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