– 1.5 parts Knob Creek
– .5 parts Cynar
– .75 parts Dry Curacao
– .75 parts Lime Juice
– .25 parts Cinnamon Syrup
Shake with ice, strain over fresh ice in a double rock glass, express and garnish with orange peel.
The Whirling Tiger
– 2 oz Pinhook High Proof Bourbon
– 3/4 oz Giffard Peche
– 3/4 oz St. Germain
– 3/4 oz fresh lemon
– 1/3 pipette Bittermen’s Hellfire Habanero Shrub muddled mint
– 2 oz flat Against the Grain Citra Ass Down Ipa
– 3 drops saline (optional)
In cocktail shaker, muddle mint with lemon, Bittermen’s Habanero Shrub, Giffard Peche, and St. Germain. Add Pinhook Bourbon and IPA. Shake briefly with a few cubes. Double strain over a large ice cube in double old fashioned glass. Garnish with sprigs of fresh mint (and peach slice, if in season).
A riff on a whiskey smash and inspired by the Julep combo of Kentucky Colonel Mint and Kentucky Bourbon using Wild Turkey 101 Bourbon and mint grown on Hermitage Farm, just outside of Louisville.
The recipe uses muddled cucumber inspired by Jennie Benedict who was a famous Kentucky Chef/Caterer and is known for creating her Benedictine Dip, a cucumber and cream cheese dip often served at parties and in the summer in Kentucky, served with fresh mint on toasted rye bread which reminds of the spice notes in Wild Turkey 101 Bourbon.
When thinking of Kentucky inspired flavors, Brianna thinks of Bourbon, mint, and cucumber. Lemon brings bright citrus, Simple Syrup gives this cocktail a sweetness, and Yellow Chartreuse gives it dry herbaceous notes to pair with the mint and bourbon.
– 3 inches sliced Persian cucumber
– 5 large mint leaves
– .5oz Fresh Lemon
– .5oz Yellow Chartreuse
– .5oz Simple Syrup
– 1.5 Wild Turkey 101
Middle cucumber in tin, express mint leaves and add all other ingredients. Shake & strain over large rocks in Old Fashioned glass. Garnish with cucumber slice and mint sprig and serve.
Gary Bajdek Jr
Bourbon Street Cafe
– 2 oz Woodford Reserve Bourbon or Old Forester 1870 (any good Kentucky bourbon will also work)
– 1 oz Chambord
– 1/2 oz Fresh Squeezed OJ
– 3 dashes orange bitters
– 2 dashes Angostura
Stir ingredients together over ice, then strain into a Coupe glass.
Garnish with an orange twist. Can also be served over a large block of ice.
This cocktail pays homage to Louisville’s historic whiskey row and its French heritage (hence the Chambord, a raspberry liqueur made in France by Brown-Forman)
The Louisville Cocktail Competition presented by Kroger Final Round
Friday, September 16, 3:00 pm
Team Kentucky Bourbon Stage at Bourbon and Beyond
Highland Festival Grounds, Kentucky Exposition Center
To witness the birth of “The Louisville” cocktail and be a part of history in the making, purchase your tickets now at bourbonandbeyond.com.