|photo by Barney Taxel|
As the still life arranged on our kitchen counter reveals, he did. One bite of the light, crisp, airy cookie sandwiches-two rounds of meringue united by the alcohol-spiked butter cream filling- confirmed this was an inspired synergy. Tom Lix, Cleveland Whiskey founder and CEO, take note. This is a whole other delivery system for your product. Planned as a limited edition treat through the end of June, I hope we don't have to wait a year for more. Perhaps, if customer demand is strong, Thibeault will consider baking them with some regularity.
Meanwhile, Thibeault has been busy authoring a new book. Cupcake Decorating Lab: 52 Techniques, Recipes, and Inspiring Designs for Your Favorite Sweet Treats is now available on Amazon.
In another expression of local and successful symbiosis, startup ice cream makers Jesse Mason and Helen Qin of Mason's Creamery, have a Cleveland Whiskey version. It's one of their many unique and unusual flavors. Spoonable spirits, great concept that totally worked for me. Try some for yourself- they're scooping this week at the Downtown Farmers Market in Public Square Friday and the Kamm's Corners Farmers Market Sunday.
Also, Accent, Scott Kim's University Circle restaurant (my rave review appeared in the magazine last month) is hosting a blind taste test between Cleveland Whiskey’s Black Bourbon and a competitor's. Take the Cleveland Challenge at 6:30 p.m. July11. Stay for dinner; there are lots of exciting dishes on the summer menu.