But before we got to the s’mores pairing, we grabbed some dinner at Distill Table. There’s a whole menu of cocktails at Distill Table named after local landmarks, which is so fun.
Maria dove right in to the s’mores theme of the evening and had the Mastick Woods, with High West Bourbon, High West Campfire, smoked syrup, chocolate bitters, graham cracker, and toasted marshmallow.
I had the Memphis Kiddie Park, with Old Overholt Rye, Orgeat, HM Peach Cordial, Angostura, and ginger beer.
We shared the Crispy Brussels, with whipped lemon ricotta, bacon, honey, and ciabatta to start. And by shared, I mean devoured!
For dinner, I had the Coconut Curry Shrimp Quinoa Bowl, with toasted quinoa, peppers, tomatoes, basil, salted almonds, and fresh lime. This was a flavorful, but not spicy, curry.
Maria had the Twin Peaks Farm Meatloaf, with potato puree, crispy onions, and pineapple ketchup. Both were elevated, delicious comfort food dishes!
Then we headed next door to Western Reserve Distillers for the s’mores pairing event. Shelby of Sweet Costo created four original s’mores desserts, that were paired with a red wine, an Imperial stout, and Western Reserve Distillers whiskey.
We had a s’mores candy bar (marshmallow forward), a s’mores macaron (chocolate forward), and a “traditional” s’more with homemade graham crackers. There was also a shot of graham cracker liquor in a marshmallow cup!
Shelby kicked off the pairing by not only explaining the desserts, but why she felt the drinks were good compliments to them. She also gave us the history of s’mores! From there, the tasting was self-guided. You could try each beverage with each dessert and decide which pairings you enjoyed best.
Personally, my favorites were the macaron with the red wine and the traditional s’more with the Imperial Stout.
Western Reserve Distillers also created amazing s’more-themed cocktails for the evening It was a sweet evening of delicious food, tasty cocktails, and lots of good girl talk!