2/3. World Class Challenge no. 1 "The Modern Frontier"
The year's first challenge was to create two cocktails for the original Bulleit Frontier Whiskey maker, Augustus Bulliet, the second being influenced by Louisville, and what I would serve to him if Augustus came back today.
This 2nd drink is called 'The Distiller's Return''. I tried to tie together modernist cooking techniques, advanced distilling techniques, and imaginative presentation to create a similar drink to the first 'The Pharmacist's Welcome, but using modern techniques.
The first step was to take out the color but not the age of Bulleit's Ten Year aged bourbon. This was achieved by running the spirit through a rotary evaporator, which yielded a completely unique, now 138 proof, aged but clear whiskey. Separated out was the 'boise', or wood particulate and water added for proofing, which was presented to judges. This idea hinged om the fact that a whiskey maker who disappeared in 1860 would be fascinated (aka geeked out) by the possibilities of science, distillation, and how far the industry that he helped lay the groundwork for, has come.
The second platter insert honors Louisville, the spiritual home of the spirit of America, and Augustus' adopted home (Rye and wheat, the innovation of barreling and charring, and the symbol of Louisville, and NoLa, the Fluer de Lis). The final top shows the modern map of America, the home of innovation, and bourbon. 'The Distiller's Return'
Stir 1.5 oz of Clarified Bulleit 10 yr with 1 oz Clarity Cordial, and pour over block ice. Top with 2 oz sparkling water. Zest lemon peel over drink, and place into cruet with an ounce of water, an oz of @stgeorgespirits
absinthe, and several dashes Peychaud's bitters, and dry ice for a bittered, absinthe fog. *Clarity Cordial - a blend of distilled water, distilled housemade bitters, salt, agar agar and gomme syrup for body, white sugar, and @luxardo
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