Alcademics RecipeFeed

Derby Drink: Bulleit Train

From Jackie Patterson in San Francisco, CA.  Here’s an homage to the horses’ rival, the Iron Horse.  Leave it to a champion bartender and bar chef, from the city known for its individuality, to come up with a simple delicious recipe and name it for another Midwest American icon revered for speed.

Bulleit Train

Ingredients

 1.25oz. Bulleit Bourbon

.15 oz. Noilly Prat Dry Vermouth

.10 oz. Peak Spirits Peach Eau de Vie

1 dash Peychaud's Bitters

Fever Tree Tonic water

Mint

 

Build liquid ingredients in a Collins (tall) glass, add ice and top off with tonic water, stir briefly to incorporate ingredients. Garnish with a healthy gathering of fresh mint leaf tips.

 

Mixologist’s note: “The flavors pay respect to the American South with Peach, Bourbon and Peychaud's Bitters. The mint pays homage to the Julep, while the vermouth and tonic bring balance and add a refreshing element.”

Derby Drinks: Bare Back

Bare Back
From Mindy Kucan, an award-winning mixologist based in Austin, TX.

Ingredients

1.25 oz Bulleit Bourbon
.25 oz St Germain Elderflower liqueur
2 dashes orange flower water

Add all ingredients to a mixing glass and shake with a Boston shaker. Strain into a cocktail or martini glass and garnish with an edible flower or orange zest.

Mixologist’s note:  “Like all great drinks this one has a top, middle and bottom note.  Deceptively simple, it satisfies with aroma and taste and is pleasant on the eye.”

Derby Drinks: Back in the Saddle

Back in the Saddle
From Mindy Kucan, an award-winning mixologist based in Austin, TX.

Ingredients
1.3 oz Bulleit Bourbon
.25 oz Lapsang Souchong tea infused simple syrup*
.10 oz lemon juice

In a mixing glass add all ingredients  with ice and shake hard for ten seconds. Strain into a cocktail glass and garnish with a lemon twist or candied lemon peel.

* Lapsang souchong tea is an Asian tea that is super smoky with notes of leather and tobacco, reminding me of the smell of a new saddle. This tea can be found at specialty food stores and Asian markets. In a sauce pan on the stove add 2 cups sugar to two cups water to a boil. Add 8 tea bags or one cup of loose leaf lapsang souchong tea, reduce heat and let simmer for twenty minutes.  After sugar has dissolved, remove from heat and let steep until mixture is cool. Remove tea bags expressing liquid or strain tea leaves out, bottle and place in a cooler. Should keep for two weeks.

Mixologist’s note:  “This cocktail has global inspiration with local application. It has only three ingredients, but a complex range of scents and flavors emerge once they are combined.”

Star Crossed Lovers

Heering Accessorize 2009

US Winning “Romantic” Inspired Cocktail created by  Jacqueline Patterson, San Francisco, CA

Star Crossed Lovers

2 oz. Redbreast 12 yr. Irish Whiskey
1 oz. Cherry Heering
.50 oz. Small Hand Foods Orgeat Syrup
1 oz. Fresh Lemon Juice
.50 oz. Fresh Organic Egg Whites

Italian Spritz Punch

6 ounces Galliano L'Authentico
6 ounces Aperol
2 bottles Prosecco

Build the drink in a punch bowl with a big rock of ice and serve with a spoon into cups. Garnish with an orange, lemon wheels, and raspberry.

Maggiore Collins

1/2 ounce Galliano L'Authentico
2 ounces Bols Genever
2/3 ounce lemon juice
1/4 ounce simple syrup

Build drink in high ball/Collins glass filled with ice. Garnish with a lemon wedge and a fresh cherry.

Derby Drinks: Bitter Orange Julep

Bitter Orange Julep

 

Created by Ben Jones, Rhum Clement

 2 ½ oz. Clément V.S.O.P. Rum 

1 oz. Clément Créole  Shrubb 

¾ oz. Dry Sack Especial 15 year old Oloroso Sherry 

½ oz. fresh lemon juice 

5 dashes of vanilla extract   

3 dashes of Fee's West Indian Orange Bitters

1 teaspoon of orange marmalade

 One large orange wheel cut in half

6-8 mint leaves

  

Muddle one large orange wheel cut in ½ with 5 dashes of vanilla extract and ¾ oz. of Dry Sack 15 Year Old Oloroso. Add 1 oz. of Clément Créole Shrubb, 2 ½ oz. of Clément V.S.O.P., ½ oz. of fresh lemon juice, 1 teaspoon of orange marmalade, 3 dashes of Fee's West Indian Orange Bitters and 6- 8 large mint leaves to the mixing glass along with several large ice cubes. Shake vigorously for a minimum 15 to 20 seconds and strain into a Julep Cup filled with fresh crushed ice.  Garnish with mint and orange peel.