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Texas Hill Country Wine & Food Fest: Grape Escape Cocktail Showdown
Sometimes there is such a thing as too much wine. At least I would imagine that was the thinking behind the Grape Escape Cocktail Showdown at the Driskill Hotel late Saturday afternoon. With the exception of one of the cocktails, there was no wine to be seen, sniffed or tasted. The centerpiece of the boozy event — held on one of those out-of-the-way “Being John Malckovich”-esque half-floors at the ornate hotel — was Maker’s Mark bourbon, brought down from Kentucky by distillery president Bill Samuels Jr. Each of the six contestants utilized the sweet bourbon to form an original cocktail that was judged by the attendees at the sold out event along with a panel of judges. At the end of the evening, the charming and intentionally goofy emcee, Adam Harris of Maker’s Mark, declared two winners: one voted on by the people and one by the judges.
Cocktail: “The Kentucky Peach”
Mixologist: Lara Nixon of Boxcar Cocktails
Ingredients: Maker’s Mark, homemade peach syrup, Fee Brothers peach bitters and mint garnish
What you need to know: Nixon was the judges’ pick as the best cocktail. For her victory, Nixon’s cocktail will be named the official cocktail of the 2010 fest; The Kentucky Peach will be served at the Sunday Fair today; and she receives VIP access to the entire Wine & Food Festival in 2011. Not too shabby. The drink is simple and powerfully sweet.
Cocktail: “Bowie Creek Julep”
Mixologist: Russell Davis (formerly) of Peche
Ingredients: Maker’s Mark, Texas Wildflower honey syrup, fresh Texas lemon juice, fresh watermelon, sparkling almond wine from Marble Falls, Texas) and Texas mint
What you need to know: Davis, who said he left his position at Peche earlier in the week, was treated like a mixologist demigod by some of the attendees, especially the older women, who loved his sweet but slightly subtle concoction (all things considered). That love won him the people’s choice vote which will entitle Russell to VIP entrance to the Grand Tasting and Sunday Fair next year.
Cocktail: “Sweet Tay”
Mixologist: Jeff Boley of Paggi House
Ingredients: Maker’s Mark, home-brewed iced tea, homemade ginger syrup, fresh pressed lemon juice, candied lemon garnish
What you need to know: Tastes like a summer evening on a porch in Kentucky.
Cocktail: “The Terry Southern”
Mixologist: Ben Craven of Perla’s
Ingredients: Black peppercorn-infused Maker’s Mark, fresh peach nectar, honey syrup, Fee Brothers peach bitters, fresh pressed lemon juice, mineral water, mint garnish
What you need to know: The drink that best attempted to mitigate the sweetness of the bourbon, Craven’s pepper-infused Maker’s Mark drink was probably my favorite.
Cocktail: “Bow Tie”
Mixologist: Mindy Kucan of Anvil Refuge and Lounge in Houston
Ingredients: Maker’s Mark; watermelon, juniper and rose reduction; egg white; pressed fresh grapefruit juice; juniper berries and edible flower garnish
What you need to know: Kucan seemed to have the most fun and her use of an egg white felt completely appropriate in a glamorous old hotel in which we were celebrating the most Southern of spirits.
Cocktail: “The Loretta”
Mixologist: Abdul Ford of The Driskill
Ingredients: Maker’s Mark, Chambord, amaretto (served with an almond cookie and orange garnish)
What you need to know: Ford’s cocktail was arguably the strongest of the six and would likely best be served as an after-dinner martini.
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