Meet at the Salt & Talk with Aficionados for Benton’s Old Fashioned
在Salt & Talk与本顿老派爱好者见面
By: Daniel Otero
A couple of weeks ago, I wrote a piece on pairing for World Insights in Changsha, Hunan. The excellence is such a delight, especially with cigars when placed together with certain foods and beverages, just pure perfection. However, human creativity has never had its limitations when it comes to new ideas. This was why, when thanks to David Allen, I discovered something beautifully new [for myself] about pairing. What he introduced to me was Benton’s Old Fashioned. Something he’ll be talking about in depth this next Thursday (August, 26th, 2021 at 6:30 p.m.). In his next presentation at the Salt & Talk there will be wonders to see and learn about further.
几周前，我在湖南长沙为World Insights写了一篇关于配对的文章。这种卓越是如此令人愉悦，尤其是与雪茄放在一起时，纯粹的完美。然而，当涉及到新想法时，人类的创造力从来没有它的限制。这就是为什么，当感谢大卫艾伦，我发现了一些美丽的新东西(对我自己)配对。他给我介绍的是本顿的老式餐厅。下周四(2021年8月26日下午6:30)，他将深入谈论一些事情。在他在Salt & Talk的下一次演讲中，将会有更多的惊喜等着他去了解和了解。
Back in 2007, there was a need to create new drinks which would go/pair together smoothly along the Speakeasies of New York City. Don Lee (the drink’s creator) wanted to make something exceptionally beautiful for the changing markets and bar scenes across the city. What he created was artistic!
David Allen explained it to me in this fashion, “If you do a little research on that cocktail, it’s got an amazing story behind it. It takes 24-hours to create the bourbon that is used. They take a very high-quality bacon, which was at the time ‘Benton‘s Bacon’ and they render the fat. Later, they pour it into the bourbon and freeze it, and then they strain all the fat back out so it makes it flavored bourbon.”
On David’s advice, I did do some research and this was what I came up with…
The drink begins with ‘Four Roses Yellow Bourbon’. Then using Allan Benton’s products, it is infused with the fat from Benton’s Smoky Mountain Country Hams (Tennessee). Technically, this drink takes 16-hours to make; once both things are placed together, they need four hours to infuse and another 12-hours inside a freezer. That is where it gets the bacon flavor once the taster comes, feeling that lovely scent through the mouth and nose. But I am getting ahead of myself here. The drink isn’t ready until a-quarter-ounce of Grade-B Maple Syrup is added. To go with this stylish drink and to match perfection, coming into the mix are bitters (Angostura bitters, produced in Trinidad) and with an orange twist. As my aunt Gladys would say, “Just gorgeous!” The final part comes with a well-chilled glass! This is also the order in which the drink is made.
David has decades of experience as a business professional, during this presentation he’ll be talking further about the topic at hand. This “Cigar Meet Up” will include for each person: Charcuterie board, Benton’s Old Fashion and a Premium Bacgar Yoda Cigar. Enjoy your pairing, and I believe that on this wonderful night for a cigar, it will be a great one for a Benton’s Old Fashion indeed.