Austin Way Magazine - GreenGale Publishing - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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PhotograPhy courtesy of couNter 3. fIVe. VII 40 AUSTINWAY.com SHOW YOUR SPIRITS SAVVY THIS FALL WITH AUSTIN'S TRENDIEST TIPPLE. By Frani LieBerman BOURBON STREET CRED All bourbon is whiskey, but not all whiskey is bourbon, which by law must be produced in America, made from 51 percent corn and no additives, and stored in new charred-oak barrels. Got it? Now here are three ways to sip it in Austin. Bourbon figures prominently in the new cocktail program at Counter 3. Five. VII ( 315 Congress Ave., 512-291- 3327; counter3fivevii.com), which beverage director Jason Huerta sees as an opportunity to "showcase an array of brown spirits with a beautiful, concise list of choices." For September's National Bourbon Heritage Month, they will debut the New York Sour, a collaboration between the chefs and sommelier. Bourbon is the name of the game at TenOak: Bourbon House + Kitchen (4 09 Colorado St., 512-472-2822; tenoakaustin.com), which has the largest selection of small-batch bourbons in Texas. "We specialize in unique bourbons, craft bourbon cocktails, and house-made infusions," says general manager Eddie Dunn, who promises that if they don't have a bourbon you seek, they'll find it. Ten Oak will even arrange a Bourbon 101 for groups. Artisan Central Texas distillers like Garrison Brothers Distillery ( garrisonbros.com), Ranger Creek Brewing and Distilling ( drink rangercreek.com), and Treaty Oak (treatyoak distilling.com), mean- while, make it possible to enjoy your own local bourbon bottle at home. Award-winning Balcones Distilling ( balconesdistilling.com) often offers very small batches of bourbon, made to-date from 100 percent blue corn mash, gone almost as soon as they're released. . This fall, Counter 3. Five. VII debuts its take on the New York Sour: bourbon, fresh lemon juice, simple syrup, red wine, and, for garnish, a black sour orange wheel—a Seville orange, cut into wheels then dehydrated. "We wanted to incorporate something that spoke of the chefs without deviating too far from the classic [lemon garnish]," says Jason Huerta. scene drink