2 6 | t h e c l e v e r r o o t
The competing chefs had access to
four Duke Spirits expressions for
the cocktail competition: Kentucky
Straight Bourbon Whiskey, Extra
Añejo Tequila, Grand Cru Founder's
Reserve 9-Year-Old Bourbon, and
Double Barrel Founder's Reserve Rye.
FOOD AND SPIRITS
A COMPETITION HOSTED
BY DUKE SPIRITS
(RE)MIXES FOOD AND
COCKTAIL PAIRINGS
by Jesse Hom-Dawson
SHAKEN,
Stirred,
and
Twisted
In October, the Newport Beach Wine and
Food festival welcomed Orange County
residents and visitors to celebrate local
restaurants, Californian wines, and
spirits from all over the country. Like
any busy industry gathering, some of the
most memorable highlights took place
after hours and off-campus, and this year
the Shaken, Stirred & Twisted party—a
cutting-edge culinary, wine, and spirits
platform led by Duke Spirits and vision-
aries of the trade—seemed to make a
splash among attendees.
Tyler Anderson
pours a cocktail with
Duke Bourbon, bay
leaf syrup, lemon
juice, and aquafaba
alongside Duke
Spirits Regional
Sales Manager
Miguel Rodriguez.
