BourbonBlog.com‘s Tom Fischer attends and covers the ninth annual Four Roses Julep Contest held at the Kentucky Derby Museum to celebrate Urban Bourbon Exhibit sponsored by Four Roses Boubon.
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.
We’ll bring a video segment showcasing this pre-Derby event showing you the beautiful atmosphere at the Kentucky Derby Museum and the contest soon here on BourbonBlog.com.
Honey Suckle Rose Recipe
1st place winning Four Roses Julep Recipe 2012 by Champion Kyle Tabler of Village Anchor, Louisville
2. oz Four Roses Singel Barrel Bourbon
.5 oz St. German liqueur St. Germain Liqueur
1.5 oz Honey Suckle Syrup*
1.0 oz Lavender Syrup**
– Take a mint julep cup or glas 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
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
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
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
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
Dan Brown and Four Roses Bourbon