Jalapeño-Spiked Bourbon Julep
Louisville Chef Edward Lee's icy-hot take on the Derby classic.
- story: Leslie Pariseau
- photo: Daniel Krieger
Louisville Chef Edward Lee's icy-hot take on the Derby classic.
Joaquín Simó's Mint Julep calls on Old Grand-Dad 114 Bourbon for the base spirit with a drizzle of Hamilton Jamaican Gold Rum on top.
Calling on mint leaves, rich simple syrup and Woodford Reserve bourbon, Jeffrey Morgenthaler favors simplicity in his julep recipe.
William Elliott takes on the Mint Julep, for which he calls on a blend of Russell's Reserve Single Barrel bourbon and rye.
Rainwater Madeira brings complexity and balance to this mixture of bourbon, chamomile cordial and Angostura bitters.
Jill Dobias mixes equal parts dry vermouth and super-sweet Manischewitz for a riff on the classic Manhattan.
This drink can be done one of two ways, either by aging for one month to two years in glass or for two hours in a 100-degree Fahrenheit water bath.
In an effort to recreate the time-honored ritual of smoking and drinking, Stephanie Teslar began ingeniously smoking cocktail glasses with tobacco. And what goes with tobacco? Bourbon.
An Old-Fashioned built on high-proof bourbon.
Built on a base of bourbon, amontillado sherry and white port, this drink reads like a slightly higher proof riff on the classic sherry-and-vermouth cocktails that were prevalent at the…