w i n t e r 2 0 1 8 | 5 1
Above,
Fraser
Hamilton,
Lead
Bartender
at
Sweet
Liberty
in
Miami,
serves
up
the
Well
That's
Nue
featuring
Nue
Vodka,
watermelon,
Campari,
rosemary,
and
lemon.
Hamilton
was
repping
Southwest
Spirits
&
Wine,
a
portfolio
of
craft
spirits
that's
keeping
its
eye
on
the
chef-to-bar
crossover
trend.
Hamilton's
culinary
cocktails
featured
housemade
ingredients
like
raisin-
rum
liqueur
and
fennel
seed
syrup,
proving
that
comestibles
have
the
ability
to
make
a
big
impact
in
the
beverage
sphere.
The
Raisin'
El—made
with
Knockmore
Irish
Whiskey,
a
homemade
rum
raisin
liqueur,
and
Pedro
Ximénez
Sherry—rounded
out
the
evening's
cocktails.
The
nuanced
sweet
notes
from
the
Irish
whiskey
added
depth
to
the
ripe
rum
raisin
liqueur,
while
the
Sherry's
dryness
kept
it
on
the
right
side
of
the
sweet-savory
balance.
After
all
the
cocktails
had
been
sipped
and
the
chefs
had
finished
cooking,
the
VIP
crew
retired
to
the
rooftop,
where
they
enjoyed
neat
pours
of
J.R.
Ewing
Private
Reserve
Bourbon.
With
industry
legends
like
Jeremiah
Tower
(at
right)
in
attendance,
the
evening
presented
an
opportunity
for
a
chef
tete-a-tete.
"There's
nothing
like
a
night
at
the
mansion
to
bring
me
up
to
speed
with
what
the
most
talented
young
American
chefs
are
thinking
and
doing,"
Tower
said.
■cr
PHOTOS
COURTESY
OF
CHEF'S
ROLL
