Shuffling down to the Sound for another year of booze by the beach earlier this summer, the Party on the Pier Bartender Shake-Off saw six new faces and one champion, eager for the chance to claim a spot in Wine & Food Fest infamy. Utilizing Jack Daniels Bonded Whiskey, the drinks being served spanned every flavor profile under the sun (or boardwalk), from fruity to spicy to even a little savory. But only one mix master could reign supreme, and she’s familiar with hoisting this trophy. Bartending veteran Veronica Kallas, mixologist and co-owner of Crawdaddy’s Creole Kitchen, brought the coveted silver shaker back to the Pleasantville hot spot to maintain her title as Shake-Off champion.
Inspired by the classic comfort of a Jack & cherry Coke, Kallas knew she wanted to create a similar smooth sip — but sans the Coke. And so, the “Keep it 100” was born. “Typically, when we think of Jack Daniel’s and how we like it served, we think of Jack and Coke. By using Jack Daniel’s Bonded 100 proof (emphasis on the “100” in the cocktail’s name…), and Meletti Amaro, the caramel, vanilla, and indescribable flavors of cola begin to emerge. Followed by and shaken with Sour Cherry Cordial and Lime bitters give the cocktail any missing touches,” says Kallas. That’s not the end of Kallas’ creation, offering us another trick up her talented sleeves. “Adding St. George NOLA Coffee Liqueur. This specific spirit gives the cocktail a subtle chicory essence, and in a way, balances the cocktail — and in my opinion adds a unique Crawdaddy’s touch.”
The 2024 celebration of WM’s Burger & Beer Blast had a three-peat in the winner’s circle. Coming back to reclaim its crown, taking both the People’s Choice and the Judge’s Pick, was Pleasantville’s Southern Table, and its now down-to-a-science Bulleit Burger. Check out what was between the buns: Using Pat LaFrieda Prime beef (as did all the winners), the burger was slathered in a Bulleit bourbon glaze and topped with aged cheddar, smoked bacon, caramelized onions, spicy aioli, and finally a cornichon for an extra crunch. Coming in second place for another consecutive podium placing was an outside-of-the-bun take from Rye Roadhouse — a coffee-crusted burger patty, served in a freshly fried beignet, topped with candied bacon, chipotle-infused maple syrup, and kissed with powdered sugar. Rounding out the podium with the bronze was Avellino, a family barbecue food truck out of Stamford, Connecticut, that was slinging a dry-aged, Prime smashburger, topped with pit-smoked brisket queso. But the real winners? All of us who had the gastro-pleasure of eating these burgers.
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