Yellow Rose Distilling recently held a sweet event featuring two of my favorite things - whiskey and dessert! Houston area chefs came together to compete in the Spiked by the Scoop competition benefiting Small Steps Nurturing Center.
The bar area was busy serving up Yellow Rose Whiskey to thirsty patrons. On hand were plenty of bottles of their bourbon, rye whiskey, and vodka. In addition to straight spirits, the staff was serving up a choice of three seasonal cocktails. Many of the competitors chose to use Yellow Rose in their frosty creations, however some added their own favorite liquors to the mix.
Inside the warehouse, a DJ kept guests pumped up while they perused aisle after aisle of sweet temptations. It was quite easy to go into sugar overload, but I paced myself and got through it like a boss! Some of my favorites included Fat Cat Creamery's Whiskey by the Campfire (Texas Pecan Bar topped with brown butter bourbon sugar, rye whiskey ice cream, smoked fig preserves, and blended whiskey whipped cream), B & B Butcher's Chocolate Covered Bacon Lardons Ice Cream, and Peska Seafood Culture's Mango Mezcal shake with Cardamom Yogurt Ice Cream featuring Mezcal Sacrificio.
The Judge's pick for best dessert went to Peska Seafood Culture. Chef Omar Pereney is on fire right now! It's so refreshing to see a talented young chef not only producing elegant dishes with such flair, but having fun doing it. The People's Choice went to Sweet and Mellow for their Frozen Mint Julep S'more Shots. Their fun spirit and creme brulee torch skills definitely made them a fan favorite. It was a fabulous evening of frosty treats and liquid libations.
About the Author
I like eating, traveling, and enjoying liquid libations. I'm all about great wines, signature cocktails, and local brews.