Bourbon Capital® Mixed Drink Challenge™

The Kentucky Bourbon Festival held the 2018 Bourbon Capital® Mixed Drink Challenge™ on Tuesday, August 24, 2018. For this annual event, distilleries, bars, and restaurants enter carefully and cleverly crafted cocktails into the competition to see which one will be named the Official Cocktail of that year’s Festival. Spectators get the chance to watch these great mixologists create their cocktails and present them to the judges, and they get the privilege of tasting all the entries.

 

The theme for this year’s contest aligned with the overall Festival campaign of Scientific Proof. Every team brought their A-game and the crowd was entertained from start to finish.

Posted by Kentucky Bourbon Festival on Friday, August 3, 2018

This year’s winning entry was crafted by The Bardstown Bourbon Company and Bottle & Bond Kitchen and Bar. Their entry, The Modern Prometheus, can be found during the 2018 Kentucky Bourbon Festival, but if you can’t wait to try it, it’s available at the newly opened Bottle & Bond Kitchen and Bar.

 

Entries to the Mixed Drink Challenge are below, and make sure you check out the video to see some of the action.

The winning team pulled out all the stops when creating the Official Cocktail for the 2018 Kentucky Bourbon Festival….

Posted by Kentucky Bourbon Festival on Friday, August 3, 2018

Cocktail Name: The Modern Prometheus

Submitted by: The Bardstown Bourbon Company and Bottle & Bond Kitchen and Bar

Glassware Used: Single Rocks Glass

Recipe:

1.5oz Calumet 10 yr

.5 oz Pierre Ferrand cognac reserve

1/4 oz Meletti

1/4 oz apple infused amaro

3 dashes walnut infused cardamom bitters

Garnish: single ice cube containing apple slices

Ingredients:

Pour ingredients into Yarai, stir on the rocks, strain into single rocks, and garnish.

The Time Machine–submitted by Blanton's Single Barrel Bourbon & Bluegrass Hospitality Group.

Posted by Kentucky Bourbon Festival on Friday, August 3, 2018

Cocktail Name: The Time Machine

Submitted by: Blanton’s Single Barrel Bourbon & Bluegrass Hospitality Group

Glassware Used: Coupe

Recipe

2oz Blanton’s

0.5oz Fall Simple Syrup

0.5oz Lemon Juice

Cabernet Sauvignon to Float

Top with handcrafted cocktail foam

Garnish with atomizer of fall simple syrup and dried apple slices.

Fall Simple Syrup: 2 cups sugar, 2 cups water, 6 cinnamon sticks cracked, 0.5oz all spice berries cracked, 2 red delicious apples (peels only)

Handcrafted Cocktail Foam: egg whites, fall simple syrup, lemon juice, water

Instructions:

Add Blanton’s, Fall Simple Syrup, and Lemon Juice into shaker with ice.

Shake and double strain into Coupe glass.

With bar spoon, float Cabernet Sauvignon.

Top with handcrafted cocktail foam from canister.

Spritz with fall syrup and garnish with a dried apple slice.

The Britt–crafted by Willett Distillery.

Posted by Kentucky Bourbon Festival on Friday, August 3, 2018

Cocktail Name: The Britt

Submitted By: Willett Distillery

Glassware Used: Coupe Glass

Recipe:

1.5 oz Willett Family Estate 4 yr Rye

1.5 oz house made marasca syrup

2 dashes barrel-aged orange bitters

Champagne float

Instructions:

Mix Willett Family Estate Rye, syrup and bitters together over ice.  Strain into a coupe glass and top with a champagne float.

Check out the next photo to see this entry change colors!

Posted by Kentucky Bourbon Festival on Friday, August 3, 2018

Cocktail Name: Bond’s Set (@ “38° 18’N/85° 45’W”)

Submitted By: Heaven Hill Brands

Glassware Used: Beaker

Recipe:

1.5 oz Evan Williams BIB Bourbon

.5 oz Pama

3/4 oz Lavender simple syrup

1 oz fresh lemon juice

1 oz ky rockmelon puree

Butterfly pea flower

Instructions:

Butterfly pea flower ice cubes and water should be made day prior to serving, so that water has time to achieve desired color and temperature and ice has time to freeze.

Combine lemon juice, rockmelon puree, lavender simple syrup, PAMA, and Evan Williams BIB in a shaker tin. Fill 3/4 of way with ice. Shake and double strain into whichever tin of the shaker is empty. Discard shaken ice.

In glass, add regular ice 3/4 of way up. Pour about half of the cocktail over ice.

With a hand grinder, crush the butterfly pea flower ice cubes into pebbles. Scoop the pebbles and create a mound of ice atop the regular ice to create a dome. Fasten the edible flower to the side of the glass with a clip. Strain remaining cocktail along the edge of the glass so as to not melt the pebbled ice too quickly. Pack any additional blue ice needed to maintain shape.

The Element of 1920, submitted by The Rickhouse Restaurant and Lounge.

Posted by Kentucky Bourbon Festival on Friday, August 3, 2018

Cocktail Name: The Element of 1920

Submitted By: The Rickhouse

Glassware Used: Beaker

Recipe:

2 oz Old Forester 1920

.5 oz Cointreau

.5 oz Apricot Preserves

2 dashes Bitterman’s Tiki Bitters

3 oz Orgeat

2 oz sweet and sour mix

Dehydrated apricots for garnish

Instructions:

Add bourbon, Cointreau, preserves and bitters to clean shaker. Add one scoop of ice, shake until frosted. Pour shaker contents into beaker (including ice). Add orgeat and sweet & sour. Garnish with skewered apricots.

"Escape the Elements" with this creation from The Old Talbott Tavern.

Posted by Kentucky Bourbon Festival on Friday, August 3, 2018

Cocktail Name: Escape the Elements

Submitted By: Old Talbott Tavern

Glassware Used: Martini Glass

Recipe:

1.5 oz Barton’s 1792

1.5 oz Honey simple syrup

3/4 oz daily’s mango miz

3/4 oz cranberry juice

3/4 oz orange juice

Instructions:

Combine all ingredients in mixer over ice, shake, strain into sugar rimmed martini glass, garnish with orange peel

Noe's Backyard Fashioned–Applewood smoked in a Booker's smoking box.

Posted by Kentucky Bourbon Festival on Friday, August 3, 2018

Cocktail Name: Noe’s Backyard Fashioned

Submitted By: Jim Beam Distillery

Glassware Used:  Rocks Glass

Recipe:

2oz Knob Creek Small Batch

.5 oz simple syrup

4 blackberries

1 dash fee bros. whiskey barrel bitters

Applewood smoke

Garnish: flamed rosemary

Instructions:

Muddle blackberries into simple syrup then add in Knob Creek SB. Stir with ice. Double strain into cocktail glass over ice. Dash bitters. Flame rosemary and garnish. Place cocktails into (Bookers) smoking box and fill with Applewood Smoke.

 

All Photo and Video is courtesy of Larissa Heck.