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.
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….
Cocktail Name: The Modern Prometheus
Submitted by: The Bardstown Bourbon Company and Bottle & Bond Kitchen and Bar
Glassware Used: Single Rocks Glass
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
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.
Cocktail Name: The Time Machine
Submitted by: Blanton’s Single Barrel Bourbon & Bluegrass Hospitality Group
Glassware Used: Coupe
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
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.
Cocktail Name: The Britt
Submitted By: Willett Distillery
Glassware Used: Coupe Glass
1.5 oz Willett Family Estate 4 yr Rye
1.5 oz house made marasca syrup
2 dashes barrel-aged orange bitters
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!
Cocktail Name: Bond’s Set (@ “38° 18’N/85° 45’W”)
Submitted By: Heaven Hill Brands
Glassware Used: Beaker
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
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.
Cocktail Name: The Element of 1920
Submitted By: The Rickhouse
Glassware Used: Beaker
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
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.
Cocktail Name: Escape the Elements
Submitted By: Old Talbott Tavern
Glassware Used: Martini Glass
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
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.
Cocktail Name: Noe’s Backyard Fashioned
Submitted By: Jim Beam Distillery
Glassware Used: Rocks Glass
2oz Knob Creek Small Batch
.5 oz simple syrup
1 dash fee bros. whiskey barrel bitters
Garnish: flamed rosemary
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.