With the Kentucky Derby right around the corner, Diageo shared some bourbon cocktails I thought I’d pass on.  Cheers!

Harper’s Bet

Developed by Mark Corley, The Silver Dollar in Louisville, Kentucky

• 1.5 oz. I.W. Harper Kentucky Straight Bourbon Whiskey
• .5 oz. Grenadine
• .5 oz. Lemon juice
• .5 oz. Grapefruit juice
• 3 Dashes Orange bitters

Shake and strain over fresh ice in an old fashioned glass.  Garnish with a lemon wheel.

Vinceremos Julep

Developed by Marie Zahn, Hawthorn Beverage Group

• 1.25 oz. I.W. Harper Kentucky Straight Bourbon Whiskey
• .75 oz. Amontillado Sherry
• 1 tsp. Ginger syrup
• 8 mint leaves and 3 fresh mint sprigs

Lightly muddle mint and ginger syrup, add other ingredients and top with pebble/crushed ice.  Swizzle briefly and top with more ice.  Garnish with three mint sprigs and straw.

Blade in the Bluegrass

Developed by Michael Harper, OBC Kitchen in Lexington, Kentucky

• 1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey
• 1 oz. Roasted peach-infused simple syrup
• 6-8 mint leaves
• crushed ice

In shaker, add mint leaves and roasted peach-infused simple syrup.  Gently muddle ingredients to express essence of mint.  Add freshly cracked ice and Blade and Bow.  Shake well.  Crush fresh ice and pack into Julep Cup.  Fine strain drink over crushed ice in Julep Cup.  Garnish with fresh mint sprig and bruleed slice of peach.

Thoroughbred Special

Developed by Adam McCraith, OBC Kitchen in Lexington, Kentucky

• 1.3 oz. Blade and Bow Kentucky Straight Bourbon Whiskey 22-year-old
• .5 oz. Honey simple syrup
• 5-7 Mint leaves
• Sparkling brut to finish

In mixing glass, add mint leaves and honey simple syrup.  Gently muddle ingredients to express essence of mint.  Add freshly cracked ice and Blade and Bow 22-Year-Old.  Stir well.  Crush lavender infused ice, and pack into Julep Cup.  Fine strain spirit over crushed lavender ice in Julep Cup.  Top with sparkling brut.  Garnish with sprig of lavender and mint.

The Bulleit Mint Julep

• 1.3 oz Bulleit Bourbon (or Bulleit Rye for a different twist)
• 1 tsp. Sugar
• 5-6 Mint leaves
• Crushed ice
• Julep cups or rocks glasses

Muddle mint leaves, sugar, and splash of water in a julep cup or rocks glass.  Add Bulleit bourbon, water, and fill cup with crushed ice (10-20% over rim of cup, like a snow cone) and stir.  Garnish with a sprig of fresh mint, add a small drinking straw, and serve with a napkin.

The Paddock

Developed by Destinee Almonte, No Vacancy LA

• 1 oz. The Gifted Horse American Whiskey
• .25 oz. Velvet Falernum
• 1 Quarter roasted pear
• 2 Bar spoons sugar
• 1 Dash Cardamom bitters
• Topped with soda

Garnish with a sugared pear.