BourbonBlog.com‘s Tom Fischer in the video segment above (filmed and edited by Dan Brown) for the ninth annual Four Roses Julep Contest held at the Kentucky Derby Museum to celebrate Urban Bourbon Exhibit sponsored by Four Roses Bourbon
Bartender Kyle Tabler of Louisville’s Village Anchor restaurant claimed the 2012 “Rose Julep” title identifying the mixologist creating the city’s best and most unique mint julep. A panel of food and beverage elite judged the competition based on taste, presentation and originality.
Emily Hornback of Limestone came in second place and Gary Gruver of Martini Italian Bistro placed in third. See all winning Rose Julep recipes below.
Honey Suckle Rose Recipe
1st place winning Four Roses Julep Recipe 2012 by Champion Kyle Tabler of Village Anchor, Louisville
Ingredients:
2. oz Four Roses Single Barrel Bourbon
.5 oz St. German liqueur St. Germain Liqueur
Rose Water
Mint Leaves
Crushed Ice
1.5 oz Honey Suckle Syrup*
1.0 oz Lavender Syrup**
Instructions:
– Take a mint julep cup or glass and rinse with rose water. Coat and discard rosewater, with will bring
– Add shaved
– Add .5 St. germain Liqueur atop ice
In shaking tin:
– Add 2 oz. Four Roses Bourbon Single Barrel Four Roses
– Add 1.5 oz – honey
– Add 1.0 oz lavender
Into Mint Julep Cup:
– Strain and serve
– Garnish with mint leaves
According to Kyle, “The purpose of creating is that the mint will overwhelm the lavender. Keeping them separate until the end and you’ll get the essence of both.”
Lavender Syrup**, yields 1 Quart
"Rose Julep Champion" Kyle Tabler of Louisville's Village Anchor explaining his Rose Julep Recipe to the judges
Instructions:
1. Make a simple syrup with 3 to 1 water, 1.5 cups sugar and 4 cups sugar
2. Find lavender booms at Whole Foods or other nature store and use 1/2 cup for a quart size syrup
3. He made with sugar, cup and half of sugar, then went to whole foods and bought lavender blooms
Honey Suckle Mint Bourbon Syrup*, yields 1 Quart
Instructions:
1. Use honey suckle nectar with. Squeezing 100 suckles becomes necessary for about a pint.
2. Add Kentucky grown honey, finish off with about a pint
3. Gather 100 honey suckles and squeeze nectar into jar.
4. Bring the two to a boil and add mints, 40-50 leaves or so. Allowt this it melts honey into a thinner mix to add to the Julep.
5. Let sit
Green Grass Mint Julep Recipe
third place Four Roses Julep Recipe 2012 by Gary Gruver, Martini Italian Bistro, Louisville
Ingredients:
Cinnamon Crème Brûlée Mint Julep
by Emily Hornback, Limestone, Louisville Kentucky – 2nd place winner of 9th Annual Four Roses Julep Contest, 2012
1.5 oz. Four Roses Single Barrel
.5 oz. Vanilla bean and brown sugar syrup (homemade)*
4 fresh sweet mint leaves muddled
In a Mint Julep Cup:
– Pour over cinnamon shaved ice
– Garnish with freshly smacked sweet mint and a sprinkle of powdered sugar
Vanilla bean and brown sugar syrup (homemade)*
——-
Competing restaurants / bars with mixolgists included:
• Asiatique- Jason Burns
• Avalon – Ryan Cohee
• Bourbons Bistro – Tina Hardison
• Lilly’s- Brad Jennings
• Limestone- Emily Hornback
• Martini’s Italian Bistro- Gary Gruver
• Meat – Jared Schubert
• O’Shea’s- Danielle Greeson
• Silver Dollar – Adam Brietenstein
• Varanese- Rory McCollister
• The Village Anchor- Kyle Tabler
Bartenders/Mixolgists from Louisville who competed in the Four Roses Julep Contest 2012
Special thanks:
Four Roses Bourbon, Karen Kushner, Dan Gardner, Patty Holland, Jim Rutledge, Kentucky Derby Museum, Wendy Treinen, Nick Clark, Todd Fischer, Dan Brown, and Ashley Cambron
Video Credits:
Filmed and edited by Dan Brown also special thanks to Todd Fischer and Ashley Cambron
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