REVIEW: Buffalo Trace Classic Cocktail Party
Buffalo Trace Distillery – (January 29, 2016)
The theme of the 2016 Buffalo Trace Classic Cocktail Party, the third event of its “Craftsman Series,” was the Sazerac. We entered the second floor of the Elmer T. Lee Clubhouse at 7pm to a live jazz duo (tenor sax and piano) and passed hors d’oeuvres—seared tuna on flatbread and pimento topped with mango salsa. Cocktail attire had been requested and, with very few exceptions, party-goers came dressed to impress. This promised to be a cocktail party of the sort that doesn’t happen often in the age of the selfie-stick.
In the middle of the room, a large circular table held an impressive assortment of fruits, cheeses, crackers, peppers, jams, and salsas. At the bar, self-described mixologists—bartenders to the unhip—from Old Bourbon County Kitchen were cranking out Sazeracs from scratch, mixed with none other than Buffalo Trace’s semi-elusive Sazerac Rye Whiskey.
After roughly thirty minutes of mingling time—in which most folks thought more about mingling than actually doing it (we befriended and sat with a very nice couple from Indianapolis)—hosts from Buffalo Trace offered an official welcome followed by a very (very) brief history of the Sazerac and Thomas H. Handy. (The billing for the event had promised a “historical presentation”; the talk we got didn’t quite live up to those expectations, but RCP has us covered on the history of the original Sazerac and the man who invented it anyhow.)
Before each of the three area kitchens—Dudley’s on Short, Local Feed, and Bourbon on Main—started offering up their main dishes, we were also given a brief explanation from OBC’s chief mixologist as to how and why each dish had been paired with its cocktail for the evening. After this, we were essentially given the green light to sample each dish/cocktail pairing in whatever order we pleased. Most people, including us, booked it over to Dudley’s on Short and weren’t disappointed.
On the whole, the food was excellent and, in my opinion, actually overshadowed the cocktails. I’m a fan of whiskey sours, so the Buster Brown was right up my alley, but at an event like this—with one all-time classic, the Sazerac, already on tap—I was hoping for something still historical, but a little more “off the beaten path.” Dudley’s on Short had by far the tastiest dish of the evening, and the best bourbon in the house (E. H. Taylor SB), but also the blandest cocktail. Bourbon on Main’s Blackberry Smash was the standout cocktail of the evening.
Dudley’s on Short
Slow Cooked Prime Rib Eye
Smoked Potato Puree
*Paired with Manhattan
Chicken Liver Mousse
Pear Chip and Pickled Onion
*Paired with Buster Brown
Bourbon on Main
Grilled Halibut with Orzo and Fonduta
*Paired with Blackberry Smash
1 part honey syrup (infused with ginger & thyme)
2 parts lemon juice
8 parts W. L. Weller Special Reserve
2 dashes Regan’s orange bitters #6
Shake or stir ingredients with cracked ice. If clarity is desired, double strain. Garnish with twist of lemon.
1 part sweetened blackberry syrup
2 parts lemon juice
6 parts Buffalo Trace Straight Kentucky Bourbon
“Smash” two blackberries and a sprig of mint in shaker with muddler. Add blackberry syrup, lemon juice, and bourbon to tin. Shake vigorously with cracked ice. Double-strain into cocktail glass with crushed ice. Garnish with speared blackberry and mint.
1 part allspice dram
3 parts ruby port
8 parts E. H. Taylor Small Batch B. I. B.
1 dash Peychaud’s bitters
1 dash Regan’s Orange Bitters #6
Combine all ingredients into mixing glass. Stir with cracked ice. Strain into cocktail glass neat. Garnish with twist of orange.
Overall, the 2016 Classic Cocktail Party was well worth the price of admission—and I understand now why tickets sold out so quickly. That said, given the cost, at least one drink featuring either Buffalo Trace’s Sazerac 18 or Thomas H. Handy Antique would have been an elegant touch, especially as online promo materials for the event featured images of these sought-after (read: impossible to find) labels. Liquor snobbery aside, our only other suggestion would be the addition of a few more high tops for guests to hover around while eating and drinking. Because we skipped the pre-party distillery tour, we arrived on time at 7pm, but after approximately 75% of the other guests—meaning virtually every sitting table or high top had been taken. Given their scarcity, once a table was occupied, it was likely gone for the rest of the evening. (As I said before, we did end up with a small table, but only because we were willing to befriend strangers. Most larger groups kept to themselves.)
Food Rating: 9.1 – No complaints here. I’d also like to point out that the kitchen crews and wait staff were exceptionally friendly.
Cocktail Rating: 8.3 – Would have replaced the Manhattan and/or dipped into the Antique Collection labels on this front. (Sure, some folks will scoff at the idea of mixing such an expensive whiskey. But we’re not talking about whiskey and coke, here, and I’m a firm believer that if you’re going to make a cocktail, make a cocktail.)
Worth the Price: Yes – Though most guests didn’t mingle, so your best bet might be coming with a larger group in the first place.
Overall Rating: 8.7 – Sign us up for next year!