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.”

Spiked Cocoa with Maker's Mark

Spiked Cocoa Recipe

3 cups milk
3/4 cup half-and-half
1/2 cup sugar
1/2 cup cocoa
1 teaspoon vanilla extract
1/3 cup Maker’s Mark

Directions:
1. Combine milk and half-and-half in a medium saucepan; cook over medium heat until thoroughly heated (do not boil).
2. Add sugar and cocoa, whisking until blended.
3. Remove from heat; whisk in vanilla and Maker’s Mark.
4. Pour into mugs; top with whipped cream, if desired.