Whiskey Showdown

Whiskey Showdown

The task is simple: drink, vote, be happy! That is what we need from you in order to help determine the winner of the 2023 Fargo Monthly Whiskey Showdown, featuring five bars (Maxwell’s, 46 North Pints & Provisions, 701 Eateries, The Boiler Room, and Wurst Bier Hall) facing off during the month of June to determine who can make the best cocktail featuring the delicious Legent Kentucky Straight Bourbon Whiskey. Let’s meet the contestants and, most importantly, the drinks.

Maxwell's Resturaunt & Bar

Photos by: Gary Ussery

Mixologist: Ben Kempf

Drink: "Alchemist Sour"

What Ben Says about the "Alchemist Sour":

“This is my take on the classic New York Sour. It is a great depiction of the transition into springtime in the Midwest. The bourbon, shrub, ginger liqueur, and fresh lemon juice are shaken and then strained over the infused ice cube. The red wine foam is layered on top and the drink is garnished with a dehydrated blood orange wheel. The first sip is tart, complex, and refreshing while the bourbon still shines through. The tartness from the red wine foam balances out the sweetness and acidity of the shrub and lemon juice. On the back of the palate, you’ll feel the gentle tingle of the bourbon burn with hints of cinnamon, cedar, and cherry. As you continue to enjoy the drink, you’ll notice the color of the drink evolve into a stunning magenta color and the flavor evolves into a pleasantly spicy and sweet treat!”


  • Legent Bourbon
  • House-made blood orange shrub (fresh blood oranges marinated for a week in sugar, ginger, cinnamon, rosemary, tarragon, and peppers, and finished with red wine vinegar)
  • Ginger liqueur
  • Fresh squeezed lemon juice
  • Napa Cabernet foam
  • Honey/Serrano/Butterfly pea flower infused ice cube

46 North Pints & Provisions

Photos by: Geneva Nodland

Mixologist: Zachariah Cage

Drink: "Beaux Carre"

What Zachariah Says about the "Beaux Carre"

The Beaux Carre is the love child of two classic cocktails; the Veaux Carre and the Boulevardier. The drink is best sipped at a cocktail bar during any time of year. Ideally, it would be drank on a date because if you order this drink on a date, they’re sure to be impressed. The drink has a very balanced taste. The whiskey and cognac gives very vanilla and brown sugar notes on the front end while the Campari gives it a citrusy bitter taste on the tongue. The finish is a bit herbally, sweet, and smooth thanks to the DOM Benedictine. Altogether, the Beaux Carre balances very nicely and takes your pallet on an adventure with each sip.”


  • 1.5 oz Legent Bourbon
  • .75 oz Campari 
  • .5 oz Meukow Cognac
  • .5 oz DOM Benedictine
  • 2 dashes each of orange and Peychaud’s Bitters
  • Stirred in a Yarai glass with ice
  • Strained over a double rocks glass with a large rock
  • Garnish with Bordeaux cherry and orange twist

701 Eateries

Photos by: Geneva Nodland

Mixologist: Collin Engler

Drink: "Boulevardier"

What Collin says about the "Boulevardier"

“I wanted to make a Boulevardier where the bourbon does all the talking without the sweet vermouth butting in on the conversation. Since Legent has such distinct dark chocolate and vanilla flavors, I wanted to avoid doing a dessert-themed cocktail and instead let the natural beauty of the fall spice notes of Legent have more of a forward taste. Bitter, chocolate, some orange, nutmeg, and a dash of artichoke, this drink is for those who want a powerful punch to the taste buds while also giving your tongue a flavor it will cherish. Perfect for winter days at the cabin or if you need a pick-me-up after a hard day of work. I prefer this drink with a nice cacao-flavored cigar. It reminds me of playing pool with my father and enjoying whiskey for the first time with him. It reminds you of what is important about cocktails—the spirit itself.”


  • 2 oz Legent Bourbon
  • 3/4 oz of Campari 
  • 1/4 oz of Grand Marnier
  • A spoonful of our winter simple syrup
  • A spoonful of Cynar 
  • 2 dashes cherry bark vanilla bitters

Wurst Bier Hall

Photos by: Geneva Nodland

Mixologist: Ryan Brunelle

Drink: "Porch Season"

What Ryan says about the "Porch Season"

“The combination of egg white and heavy cream gives the drink a really rich, creamy froth that provides a great mouthfeel. This is accompanied by the peach vanilla syrup for a peaches and cream semblance. Behind the sweetness, you’ll catch a faint nuttiness from the Amaretto and the boldness of Legent Bourbon. Every time I’ve eaten peaches and cream, I think about how it would work great with Bourbon. Now seemed like the perfect opportunity to make it happen.”


  • Legent Bourbon
  • Disaronno
  • Lemon juice
  • Peach vanilla syrup
  • Heavy cream
  • Egg white

Boiler Room

Photos by: Geneva Nodland

Mixologist: Alex Dahlen

Drink: "East Meets West Old Fashioned"

What Ryan says about the "East Meets West Old Fashioned"

“This drink definitely tastes more savory with a kick of heat. However, it still has sweet and salty notes which brings it a nice balance. I think this drink would be best during the cooler months because it can warm you up with a nice kick from the wasabi. Honestly, I think the biggest selling factor of this drink is how unusual the ingredients which allows it to have a much different taste.” 


  • 2 oz of Legent Bourbon 
  • 1/2 oz wasabi soy simple syrup
  • Three dashes of Angostura bitters
  • 1 dash of cardamom bitters. 

Written by Brady Drake

Mixologist of the Month: Karl Schmidt, The Bison Turf

Fargo’s First Annual Brunch Festival at Wild Terra