Kevin Ludwig, owner of Beaker and Flask, donated his lovely space to the Oregon Bartender's Guild (OBG) for the Maker's 46 Release Party. The evaluation of the spirit itself was well covered in by Mr. Boozenik so to escape redundancy, I will briefly touch on the food, most of which also involved Maker's 46 of course. The food was served by Anthony Walton from the Beaker Kitchen, and included:
Bourbon Chicken Liver Mousse with Golden Raisin Marmalade on Crostini
The Fried Chicken and Waffle with Bourbon Maple Syrup (bite sized mini waffles!)
ButterBeerBattered Cauliflower with Bourbon Bleu Cheese
Chef Creek Oyster w/ Bourbon Glazed Bacon, Herb Creme Fraiche & Rose’ Gelee
Bourbon Soaked Watermelon with Smoked Scallop and Radish
Dulche Bread Pudding, Bourbon Apricot Anglaise, Bourbon Chantilly, Cherry on Top
Brooklyn 46- Maker's 46, Noilly Pratt Sweet Vermouth, Ramazotti Amaro and Luxardo Maraschino- recipe here
This was my favorite drink of the evening as I felt it best showcased the bourbon with complementing flavors.
Peach Crusta- Maker's 46, Cointreau, lemon, local peaches
This was a great seasonal sour cocktail spin on a classic. Delicious.
and more Mint Juleps then the Kentucky Derby - Maker's 46, simple syrup, mint
DJ Drew Groove (@drewgroove on Twitter) provided excellent tunes, making for an exceptionally fun party.
Photo Credits Eben Waggoner, Jessica Hinks