Mixologist Travis Fourmont is crowned Woodford Reserve Master of Manhattan 2013
After a nationwide search, Woodford Reserve has crowned Travis Fourmont, a bartender from the Detroit area, the 2013 Master of the Manhattan after his creative ”Midnight Manhattan” cocktail was judged as the best by a panel of experts.
BourbonBlog.com‘s NYC correspondent Matt Capucilli was at reporting from the finale event at No 8. in Manhattan on Janauary 7 as bartenders from Portland, Detroit, Savannah, Annapolis, Philadelphia and Hoboken, NJ competed.
Following a nationwide online vote, the six bartenders showcased their original Manhattan cocktail recipes, (all finalists recipes on this link).
Award-winning cocktail writer and historian David Wondrich, spirits educator and Manhattan Cocktail Classic co-founder Andy Seymour and Woodford Reserve Master Distiller Chris
Morris judged the bartenders’ cocktails during the finale. Kelly Choi, host of Top Chef Master’s and Emmy award winner, emceed the event.
Morris judged the bartenders’ cocktails during the finale. Kelly Choi, host of Top Chef Master’s and Emmy award winner, emceed the event.
“We’d like to congratulate Travis and all the bartenders who submitted recipes for this year’s Manhattan Experience,” said Laura Petry, Woodford Reserve brand manager. “The bartenders showcased Woodford Reserve’s five unique sources of flavor in their creative takes on the classic Manhattan cocktail.”
The winning recipe from Travis Fourmont was the Midnight Manhattan:
2 oz. Woodford Reserve
½ oz. Italian Amaro
¼ oz. Bitter Orange Liqueur
¼ oz. Danish Cherry Liqueur
4 dashes House-Made Orange Bitters
Pour all ingredients over ice and stir. Strain into a chilled cocktail glass. Garnish with a
flambéed orange twist.
Travis and his winning recipe will be featured in an upcoming Woodford Reserve advertisement in
Esquire. To learn more about The Manhattan Experience, please
The final competitors at Woodford Reserve’s Manhattan Experience finale in New York 2013 pose with Master Distiller Chris Morris
BourbonBlog.com
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ts Rhuby liqueur
1 oz CAMUS VS Elegance Cognac
Combine CAMUS VS Elegance Cognac and raspberry liqueur in a Champagne flûte. Top with Champagne and garnish with raspberry.
Taylor Fladgate 10-Year Old Tawny Port (well-chilled)
1/2 oz. LUCID Absinthe
1 part Red Stag by Jim Beam® Honey Tea
3 parts Jim Beam® Devil’s Cut™
1 part Jim Beam Devil’s Cut
2 parts Jim Beam Black Bourbon
2 oz. Woodford Reserve
2 oz. Woodford Reserve
If you’re looking for a way to celebrate a victory or console yourself, our friends at Hotel Montleone’s Carousel Bar created two cocktails to celebrate this past week’s Allstate Sugar Bowl at The Mercedes-Benz Superdome in New Orleans.
1 ¼ oz. Old New Orleans Cajun Spice Rum
1 oz. Absolut Citron
A cocktail recipe to honor the memory Dick Clark..recipe below!
Are YOU debating between bubbly or Bourbon for New Year’s Eve 2012?
As the winter months continue, 
*After-dinner drink for two
1-1/2 parts Maker’s Mark Bourbon
Notes: The classic pecan pie made better with the addition of both chopped and whole pecans and a splash of both vanilla and bourbon. Serve with Maker’s Mark-spiked whipped cream for a double treat!
Ross Sveback says he makes the dough for this in his Breville Bread Machine so I can wake up and have the dough already mixed and risen, so all I have to do is roll, fill and slice it – then places it in the pans for the final rise. This makes 3-9″ round cake pans full.
When dough is done and risen, then roll out to a 12″X16″ rectangle and slather with:
In a footed coffee mug, add:
In a shaker tin half-filled with ice, add:
