Winning Recipes

2016 Best Classic Cocktail - Deshler
Michael Anderson, Butcher and the Rye - Pittsburgh
Heaven Hill Distilleries

2oz Rittenhouse Bonded Rye
.5 oz Dubbonet Rouge
.5 oz Cardamaro
.25 oz Dry Curaçao 
2 dashes Peychauds Bitters
Stir ingredients in a mixing glass
Stain into a chilled cocktail glass
Garnish with the zest of an orange, including a squeezed expression of its oils 

2016 Best Contemporary Cocktail - Dr. No's Bubbly
Beth Burrows, Down One Bourbon Bar
Michter's Distillery

2 oz. Michter’s Bourbon
½ oz. Contratto Bianco
1 ½ oz. Pear Simple
1 Sprig Thyme
4 Drops Fee Brother’s Whiskey Barrel Bitters
Top with Prosecco

Stir all but the Bitters and Prosecco
Double Strain into Champagne Flute
Drop Bitters
Top with Prosecco
Garnish with standing pear chip and thyme

2016 Bourbon Classic Cocktail Challenge Teams
Barton 1792 - Distillery Damien Cooke, Proof on Main - Chef Newman Miller, Harrison-Smith House - Bardstown, KY
Blanton’s Bourbon - Isaac Fox, La Chasse - Chef Alexander Dulaney, La Chasse
Buffalo Trace Distillery - Barry Himel, Bourbon House - New Orleans - Chef Jimi Setchim, Bourbon House - New Orleans
Calumet Bourbon - Clayton Livingston, 8-UP - Chef Jacob Coronado, 8-UP
Four Roses Distillery - Euan Watson, Bistro 1860 - Chef Michael Crouch, Bistro 1860
Heaven Hill Distilleries - Michael Anderson, Butcher and the Rye - Pittsburgh - Chef Mike Wajda, Proof on Main 
Jim Beam - Keri Smith, Doc Crows - Chef Charles Frede, JQ Public House
Michter’s Distillery - Beth Burrows, Down One Bourbon Bar - Chef Patrick Roney, Harvest
Wild Turkey - Amber Yates, Feast - Chef Ryan Rogers, Feast

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