Cocktails crafted by Taste America chefs
Content provided by Estes Public Relations
The James Beard Foundation’s Taste America national culinary program is visiting Louisville for the first time on Oct. 19 at Ashbourne Farms, presenting an extraordinary meal showcasing America’s rich and diverse culinary scene. The meal will be curated by visiting all-star chef Steven Satterfield of Miller Union in Atlanta, local all-star chef Annie Pettry of Decca and host chefs Jason Jones and Patrick Roney of Ashbourne Farms. Other celebrated chefs will be a part of the evening and so will many talented bartenders.
Concocting the signature Woodford Reserve bourbon cocktail at the event will be guest mixologist and co-owner of Tales of the Cocktail Neal Bodenheimer (Cure, New Orleans). Joining Bodenheimer will be Eron Plevan (ALEX&NDER), who will be crafting a special gin cocktail for the reception, as well as Jeremy Johnson (Meta), Matt Brown (8UP Elevated Drinkery & Kitchen), Keri Smith (Doc Crow’s Southern Smokehouse and Raw Bar) and Adam Staniszeski (Hell or High Water). Visit jamesbeard.org for more information about the event.
As summer comes to end, enjoy these late-summer libations from a few of Taste America Louisville’s featured bartenders.
Matt Brown – 8UP Elevated Drinkery & Kitchen
2 ounces Woodford Reserve
¾ ounce house-made allspice dram
½ ounce demerara syrup
Blood orange purée
Large ice cube
Orange peel for garnish
Swipe the bottom of the glass with blood orange purée. Stir ingredients and pour into glass with a large ice cube. Garnish with orange peel.
Keri Smith – Doc Crow’s Southern Smokehouse and Raw Bar
2 ounces Woodford Reserve
¾ ounce Cardamaro
1-2 dashes of Doc Crow’s house bitters blend (2 parts Angostura bitters, 1 part Old Fashioned bitters)
Stir all ingredients together in a cocktail shaker and pour into a chilled glass. Serve with a Bourbon Barrel Foods Woodford Reserve Bourbon Cherry.
Jeremy Johnson – Meta
Harvest Moon Sour
1 ½ ounces Woodford Reserve
¾ ounce Sibona Camomilla liqueur
¾ ounce fresh lemon juice
½ ounce ginger syrup
2 dashes Bittercube Bolivar Bitters
1 dash Angostura Bitters
1 egg white
Combine ingredients with one egg white in a shaker tin, shake for 30 seconds with one ice cube, shake for 15 to 20 more seconds with several more cubes and strain into coupe glass. Garnish with sprinkle of ground rose hips and cinnamon.
Eron Plevan – ALEX&NDER
Pinot Noir Gimlet
1 ½ ounces Copper & Kings American Dry Gin
¾ ounce Meiomi Pinot Noir
¾ ounce lime juice
½ ounce simple syrup
Tools You’ll Need:
Shake all ingredients except the Pinot Noir and fine strain into a chilled coupe. Top with Pinot Noir and garnish with a cherry. VT