11. He bought a jar and experimented; lighter spirits failed aesthetically, creating a dirty water effect. “This round however, goes to me.” (Her final score: NOLA 2, Trina 2, draw 1.) “Texas is kind of the underdog of Tales,” said Alex Fletcher, bar manager at Dallas’ Henry’s Majestic. Some were surprised when the craft-cocktail wunderkind announced he was leaving venerable Victor Tango’s, and the bar program he’d helped lift to new heights, for Henry’s, the latest venture in the curiously unfertile space at McKinney and Monticello. Beverage director Alex Fletcher created a cigar-smoked Old-Fashioned cocktail, which diners can order from both Ounce and Ichi Ni San at the AT&T Discovery District. He practices most country sports, Falconry and Stalking being the ones he loves most. Chef Alex is an Oak Ridge native who has been cooking since he was a child. At Five Sixty, the always-crafty James Slater also employed pandan in his Paper Crane, a smooth twist on the classic Paper Plane, while Midnight Rambler’s Chad Solomon medicated his absinthe-laden Seasick Crocodile with poblano juice and Thai chile. His nose to tail approach to meat and fish often comes into play on the tasting menu, something he feels passionately about after staging at renown zero waste restaurant, Silo, in Brighton. Later that afternoon, Austin’s Chris Bostick represented not just Texas but an entire gender at a Battle of the Sexes event sponsored by Mandarine Napoleon. 7. 9. This woman is … James Martin Manchester opened in September 2013 and listed in The Sunday Times Top 100 Restaurants 2015. “Hum and heat go well together,” she said. But rumors soon began that a Texan had thrown a rival chapter flag to the ground, and naturally its owners were not amused. Bourbon, grapefruit and honey syrup make Week 1’s Brown Derby, created in Hollywood, California. COGNAC BIJOU (Austin Millspaugh, The Standard Pour), Cognac, sweet vermouth, Green Chartreuse, root beer bitters, black truffle salt. Sunday’s annual picnic rewarded those who went the distance, but for many, Tales was a beatdown and done before they knew it – with great memories tinged with realizations of how much they had yet to learn or regrets over missed opportunities. We’re not that organized.”. “You could see the blueberry skins inside,” he says. And he may or may not have ordered some globes for the event, which means you might not only be able to drink in the world, but drink from the world too. MADAME HUMMINGBIRD (Lauren Festa, Flora Street Café), Way back when Rocco Milano helmed the bar at Private/Social, may it rest in peace, he introduced me to Hum, a remarkably profuse hibiscus cordial offering notes of cardamom, clove, ginger and kaffir lime. The delicious, high-quality meals at The Clink Restaurant at HMP Styal are cooked and served by the prisoners in training who are working towards gaining their City & Guilds NVQs in Food & Beverage Service, Professional Cookery and Food Hygiene. The days were sprinkled with seminars on topics like bitters, a history of women working behind the bar or the Chinese spirit baijiu, but it was also worth taking a breather to browse the event’s bitters-and-book store or the Cocktail Kingdom-run shop with its gold-plated jiggers and beautifully reproduced vintage tomes like “Harry Johnson’s Bartender’s Manual – Or: How To Mix Drinks of the Present Style” (1900 edition). I love the juniper of gin and the smoke of mezcal, the warm comfort of whiskey and the bittersweet beauty of Italian amaros; I’m drawn to flavor combinations that lure me down rabbit holes I haven’t been before and favor any drink offering a mouthful of an experience, where every ingredient, down to the garnish, is discernible or enhancing in some way. Fletcher’s Sidecar variation is like sipping through a winter wonderland. “Like my ethos for the farm, my approach to the restaurant business has been to follow my instincts and creativity rather than the crowd. “That’s what you’d want in that, though,” he said of his clever Smoky Daiquiri, which incorporated the beer into a simply presented daiquiri mix of Blackwell rum, sugar, lime and a pinch of salt. A pretty funky thing, if you ask me, at least judging by the whiff I got of the German-made Aecht Schlenkerla Rauchbier, a neutral grain spirit that wormed its way into the primo lineup of beers that Victor Tango’s piled up in 2014. But that’s the nature of the biz: Sands shift, talent moves on. Friday 30, Saturday 31 August and Sunday 1 September. It was all over quickly. It’s not for everyone – one taster described it as Chloraseptic – but if you enjoy a good cigar, this one is a winner. Presented by Angostura. SMOKING GARDEN, Matt Orth (LARK on the Park, downtown). (The other three will be in Henry’s main bar area.). padding the bounty. I arrived late to the St. George tasting, so I only got to try it because publicist Ellie Winters was nice enough to share hers with me. It’s one of my few babies.”. While chef John Tesar hopes to reopen the recently shuttered place in another location soon, Dallas’ fickle relationship with seafood casts more doubts than fishing lines. I might have even have had one or two of them twice. See the complete profile on LinkedIn and discover Alex’s connections and jobs at similar companies. Words can’t even: The Absolut Welcome Party at Mardi Gras World. This was not that drink – but as I wrote in May, it could have been its boozy cousin. At Thursday’s packed Peruvian pisco tasting room, at least a half-dozen versions of the classic Pisco Punch were on display, and these two were absolutely standout: Kearns’ Tierra D’Oro spiced up Pisco Porton with lime, aji Amarillo (a Peruvian chili) syrup, passion fruit syrup, guava puree and classic pineapple, gorgeously presented with an edible flower garnish. “The first time I tasted this, I thought it would get lost in a cocktail,” he says. Which was basically anything using a bitter liqueur. He recently made it through to the Finals of the prestigious Roux Scholarship competition this year and came runner-up. Spencer Shelton’s Rio Julep, evoking memories of Southern monkey bread. Annie Fletcher Cazzy's Corner Grill. NOTATORONTO (Jesse Powell, Parliament). “You think it’s going to be sweet, but your notions are debunked the second you sip it,” he said. “What does that mean in ounces?”. Will Croxville of Dallas’ Proof + Pantry offers a hearty welcome during his guest stint at an Edrington Scotch whisky party at New Orleans’ Bourbon Cowboy. Oh wait – that was just Fletcher, asking if everything was OK and why your eyes had been closed for the last 10 minutes. Adam Kovac, the executive chef for Bread Winners, Inc., is the man behind the restaurant’s rotating menu. It was a banner year for veggies: At Victor Tango’s, former bar chief Alex Fletcher used pea-infused Old Tom gin prepared sous-vide-style for his refreshing Swee’Pea, while over at The Ranch at Las Colinas, Robin Milton’s Maverick combined roasted corn with tequila and spicy Ancho Reyes liqueur for a nice salsa-in-a-glass effect. So of course cocktail master Alex Fletcher – who has since taken over the bar at Henry’s Majestic – had to make a cocktail with it. The biggest issue – the little legs that get caught between your teeth.). Some of the year’s strongest overall drink lineups lay in typical strongholds like Midnight Rambler, Parliament and The People’s Last Stand, but the bar team at Knox-Henderson’s Abacus quietly made noise while The Cedars Social, the landmark lounge just south of downtown, showed solid signs of returning to top-tier status. At Sissy’s Southern Kitchen, former lead barman Michael Reith smashed a home run with his strawberries-and-bourbon Louisville Slugger; and at Deep Ellum’s Armoury D.E., Chad Yarbrough’s Bow Street Bouncer elegantly echoed a classic Boulevardier with Irish whiskey, Lillet Blanc, aperitif wine and bitter Suze. That’s what a post on the site Mezcalistas.com suggests. At Homewood on Oak Lawn, golden beet and orange leapt like dolphins across an sea of gin in Lauren Festa’s Golden Amaranth, while in Plano, there was definitely Something About Rosemary in Whiskey Cake’s nicely balanced drink of the same name. SAVE THE DATE (Ashley Williams, Boulevardier), Aged cachaca, tamarind concentrate, amaro, egg white, lemon, Angostura bitters. “It brings out the spices.”, Italian bitter liqueur, French bitter ginger liqueur, turbinado sugar syrup, blackberries. Her easy to follow, energetic cookery demonstrations create the kind of dishes that are nutritious, taste good and can be recreated at home. “That salty, spicy funk.” In the drink, the beer’s more off-putting traits vanished; what hit the palate instead was full-bodied lime and tamarind with a sweet tang that got even better as it warmed. The Black Monk was not for everyone – but for those who enjoy a good cigar, this one was a triumph. It’s a versatile vehicle for your whims. He would suggest anyone who enjoys cooking should try to grow their own vegetables. Nowhere, though, was the Spanish fortified wine wielded more freely than in the dark confines of Jettison, where George Kaiho’s cocktail list spotlights sherry and mezcal – and occasionally coffee, as in his wonderful Good Morning Jerez. 6. Likewise, my tastes have changed, and over time I grew to appreciate drinks I hadn’t ranked so highly in the past or to reconsider others that I had. He went on to present BBC1’s hit series Saturday Kitchen for 10 years, regularly attracting viewers in excess of 3.5 million. Featuring his house-made hibiscus-lemongrass cordial – which he’s just replenished, so you can still enjoy this one – it’s a play on the classic Last Word’s mix of gin, sweet, citrus and Chartreuse. It’s lovely and rounds out the mezcal perfectly. Featuring Zacapa rum along with amantillado sherry, macadamia nut syrup and pineapple, its icy crunch was gloriously enhanced with a sprinkling of Marrero’s vanilla-infused salt. “It’s going to open some doors.”. Friday night would bring yet another party, this one sponsored by The 86 Co. – the annual bar battle pitting half a dozen bars from around the country against each other in a raucous atmosphere to see who could best handle the pressure, evoke their home environment and make the best set of cocktails. Here’s a drink that’s easy to fall for, playing as it does on seasonal flavors. OK, it was crazy hot at Diageo’s annual House Party, held at the city’s Contemporary Arts Warehouse, and between that and the killer 80s-cover band onstage, it somehow seemed OK to fall for a snow-cone cocktail. At Flora Street Cafe, Festa’s Madame Hummingbird made Hum great again. The egg white gives the ancho a soft bed to lie on; the syrup binds it all together. Generations-old methods of artisan production – in which the plants’ hearts are roasted in pit ovens before the fermentation process, giving the spirit its distinctive smoky flavor – have spawned hundreds of choices, many of which you can now find in the U.S. By using this site you agree to these cookies being set. Bartender Zavala’s spice powders, made from moth larvae and grasshoppers. Hailing from North East, Si has worked for many years as a First Assistant Director and Locations Manager for film and television, including the Harry Potter films. Here were my favorite 15 craft cocktails of 2015. One million in UNMARKED BILLS, Pam Moncrief ( the Usual, Fort worth ) with Carpano Antica some... Umami in a glass, ” he told me just after the announcement that –! Dfw cocktails of the cocktail 2015 had been conquered thoughtful and learned with something New up. 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