Meet the hands behind the crafted foods and beverages we have come to crave.
BY EVE HILL-AGNUS AND NANCY NICHOLS PUBLISHED IN D MAGAZINE JANUARY 2017 PHOTOGRAPHY BY ELIZABETH LAVIN
D&D Shrubs & Syrups Co.
Chris Dempsey, the bar manager at the Quarter Bar in Trophy Club and a 20-year bartending veteran, is picky about the ingredients he uses to make cocktails. In December 2015, he teamed up with Brandon Drew, the chef de cuisine at the Pyramid in the Fairmont Dallas. Together, they concocted a line of seasonal, small-batch infusions—honeys, shrubs (drinking vinegars), flavored syrups, and nut-based orgeats—that make great mixers for cocktails and marinades. Dempsey gently toasts the pecans for a Hatch chile-spiced pecan orgeat that makes an Old Fashioned glow at the back of the throat. Farmers market strawberries go into his apple cider vinegar-based strawberry shrub that’s refreshing in a bottle of Topo Chico. White balsamic might be the base for a pear shrub that features the best in season (Bartlett or Comice). And D&D’s subtle mushroom demerara syrup—a blend of shiitakes, brown sugar, black sesame, and black pepper—makes a wonderful marinade. Think of their crafted elixirs as multipurpose pantry ingredients. 469-418-2679.
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