A Trace of Bourbon

The cocktail is a true American invention with a long history and major role in our food and drink traditions. Likewise, Bourbon is a distinctly American spirit with a strict set of guidelines that determine its authenticity. Join Slow Food NYC as we learn about the traditional process of producing Bourbon from our friends at Buffalo Trace, the oldest continuously operating distillery in the US. We'll taste their Buffalo Trace Bourbon as well as their White Dog, the un-aged, clear "moonshine" that all whiskey starts out as before it gets into the barrel. You'll discover all the subtle flavors that make up this all American drink.
We'll also learn about that other major component of great cocktails: Bitters. Mark Buettler and Jason Rowan, The founders of Brooklyn Hemispherical Bitters, will give us an introduction to what this ingredient brings to a proper cocktail and how they make their product right here in New York City. You'll sample a few of their concoctions to get a better understanding of what makes a balanced and tasty cocktail.
Then master mixologist Regina Christiansen, co-owner of Park Slope's Blueprint, will walk us through mixing a few specially created Bourbon cocktails and you'll have the opportunity to taste and compare. You'll learn some of the tips and tricks (and recipes) for making truly artisanal cocktails in your own home. We'll end the event with a few decadent sweet treats made with Bourbon, just so you can see how versatile this American spirit really is.
Proceeds from this event will help support the programs and activities of not-for-profit Slow Food NYC, including the Urban Harvest programs of good food education for NYC kids.