Seely and I got some face time yesterday with one of the big daddies of bourbon, Bill Samuels Jr. of Makers Mark. He was in town for a Makers’ ambassador event (yeah, but it’s the good kind of cult). We talked horse racing (Seely was excited at Mr. Samuels’ preference for Keeneland over Churchill Downs), the new guard in bartending, and how we each prefer our bourbon, namely with a little bit of water. “You can always tell the amateurs because they say they like the mouth feel of a spirit,” explains Samuels. “That’s not mouth feel, that’s your taste buds dying from the heat.”Having spent time with member of the Washington Bartenders Guild and other Seattle bartenders, Mr. Samuels was impressed at just how connected the kitchen and cocktails have become here in Seattle. He pointed it out as something far more predominant here than anywhere else in his recent travels. Of course, he is visiting during primo fruit and farmers market season (and raved about our peaches, big praise from a southern gentleman). More on this later… for now, please to enjoy the perfect seasonal drink, a sort of quick Northwest Julep:2 ounces Makers MarkSplash oloroso sherry (or see instructions below)2 slices peach 1 sprig of mintClub soda to taste (or not)In a rocks glass, mash* the peach slices and mint with brown sherry, tawny port, or some such lightly sweet brown liqueur or fortified wine; just make sure whatever it is has a caramel or nutty profile. You can do this to order, or pre-macerate the peaches and mint. Add ice and bourbon; stir. Top off with soda for a more manageable drink. You can add a little sugar if you like a sweeter drink, but the goal is to be able to taste each ingredient while letting the bourbon, which should be sweet enough, shine. *I didn’t say “muddle,” just in case you think that means “pound the shit out of it.”