Four Roses Bourbon

Ingredients:

3 oz Four Roses Bourbon
Collins Mix
3 oz Lime Juice

Pour Bourbon into highball glass over ice. Fill glass with Collins mix and lime juice.

Ingredients:

2-3 oz Four Roses Bourbon
2 tsp sugar
12 Mint leaves
Club Soda
Garnish: Mint sprigs and Orange Slice

Gently crush mint leaves in a cool tall glass. (Lightly muddle the mint and sugar with a splash of soda water in a mixing glass.) Fill the glass with cracked ice. Add Four Roses, club soda and stir well. Garnish with a slice of orange and a few sprigs of mint, and serve.

Ingredients:

3/4 oz Sweet Vermouth
2 1/2 oz Bourbon
dash Angostura bitters
2 or 3 Ice cubes
1 Maraschino Cherry
1 twist of Orange peel

Combine the vermouth, whiskey, bitters and ice in a mixing glass. Stir gently, don't bruise the spirits and cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry. Rub the cut edge of the orange peel over the rim of the glass and twist it over the drink to release the oils but don't drop it in.

Ingredients:

2 - parts Margarita Mix
1 - part Four Roses Bourbon
Mix over ice

Add a dash of Grenadine - do not mix. The red color will settle near the bottom of the glass for a nice multi-color effect.

Garnish with two maraschino cherries, and enjoy.

Chris Davis, Blu Bar - Downtown Marriott

Ingredients:

1 ounce Mint Infused Simple Sugar
15 Mint Leaves
2 Lime Wedges
Muddle these components
2 1/2 ounces of Four Roses Single Barrel

Justin Diglia, Winston’s - Sullivan College

Ingredients:

2 ounce Four Roses Single Barrel
1 ounce Mint Syrup
1 tablespoon Rose Bourbon Jelly
Dash of Rose Water

Four Roses Sunnyside Rose Julep

Chris Smith - Napa River Grill

Simple Syrup:
* 1/2 cup of sugar
* 1 cup hot water
* 12 stems mint (leaves only)
* 2 oz fresh sliced ginger
zest of 1 lemon
juice of 1 lemon

Combine all ingredients - bring to a boil and let stand for 2-3 hours. Strain syrup.

Place crushed ice in Julep glass - add 1 part ginger syrup and 2 parts Four Roses Single Barrel Bourbon. Garnish with a Red Rose, mint sprig, and a lemon twist. Enjoy!

Jessica French, bartender Varanese

Ingredients:

Four Roses
Organic Mint Simple Syrup
Concentrated Chai Tea
Lemon Juice
Fresh Mint
Fresh Basil
Crushed Ice

Start by muddling equal parts of fresh mint and fresh basil with a small amount of crushed ice. Next, add a splash of lemon juice and two splashes of concentrated chai tea. Continue to muddle the ingredients for another minute. Then add two parts Four Roses Single Barrel and one part Organic Mint Simple Syrup. Shake to mix ingredients. Finally, strain cocktail over crushed ice and enjoy!

Ingredients:

1/2 oz Sweet Vermouth
1/2 oz Dry Vermouth
2 1/2 oz Four Roses Small Batch Bourbon
Enough Ice Cubs to fill a shaker 3/4 full
1 twist of Lemon peel

Combine the vermouth, whiskey, and ice in a mixing glass. Stir gently, don't bruise the spirits and cloud the drink. Strain the whiskey mixture into a chilled Martini glass. Rub the cut edge of the lemon peel over the rim of the glass and twist it over the drink to release the oils, then don't drop it in. Enjoy.

Ingredients:

50ml Four Roses Small Batch Bourbon
1 cube of sugar (or a splash of simple syrup)
2 dashes bitters
2-3 ice cubes
Twist of lemon

The classic Old Fashioned, originally created in Louisville, KY, not far from the home of Four Roses, in the 1880s by a bartender at the Pendennis Club.

In an Old Fashioned Glass, place a sugar cube or use simple syrup as a substitute. Add bitters and just enough water to help dissolve the sugar. Crush or muddle the sugar in the glass and coat the bottom of the glass. Add 2-3 ice cubes and Four Roses Small Batch Bourbon. Garnish with a twist, or if you’d like, a slice of orange and a cherry.

Bartender Rory McCollister of Varanese Restaurant

Spiced Apple Rose Julep

*1 ½ oz. Four Roses Single Barrel Bourbon

*2 oz. Spiced Apple Syrup (Boil together chopped Fuji Apples, cinnamon, nutmeg, brown sugar, apple juice. Strain & chill)

*Top with a splash of Fizzed Apple Soda

*Garnish with a sprig of mint

Varanese takes 'Rose Julep' Title Honoring Louisville's Best Mint Julep

Louisville, Ky. (April 14, 2010) - Bartender Rory McCollister of Louisville's Varanese restaurant claimed the 2010 "Rose Julep" title identifying the mixologist creating the city's best and most unique mint julep. It was the third year in a row for a Varanese bartender to win the competition, and McCollister's second consecutive win.

McCollister's "Cherry Blossom Julep" calls for:

· 1 1/2 oz Four Roses Single Barrel Bourbon
· 1 1/2 oz Dried Cherry Lemon Zest Gastrique
· Fresh Mint
· 2 oz Tamarind Soda
· 2 oz Ginger Ale

To make the Gastrique:

· Boil and reduce
· Dried Cherries
· 2 cups sugar
· 2 cups water
· Juice of 3 lemons
· Zest of 1 lemon

Using a large mixing glass, muddle gastrique and mint. Add bourbon and shake well. Pour into tall highball glass and top with equal parts tamarind soda and ginger ale. Garnish with candied ginger rose, mint sprig and lemon zest.

Celebrate the holidays with "The Bardstown Rose"
Created by Mytch Law and Chris Toler of O'Shea's Irish Pub in Louisville, Ky

1 oz Four Roses Single Barrel Bourbon
1/2 oz Hazelnut Liqueur
1/2 oz Orange Liqueur
2 oz Ginger Ale
Dashes of cinnamon

Rim martini glass with peppermint and sugar and garnish with an apple slice.

"The Triple Crown Mint Julep" by Rory McCollister of Varanese (2106 Frankfort Ave, Louisville KY)

1 1/2 oz Four Roses Single Barrel
1 1/2 oz Root Beer Simple Syrup
Mint Leaves
Ice
Root Beer
Ginger Ale

To Make the Root Beer and Boar Simple Syrup:

Boil boar bones in root beer on low heat until liquid has reduced by half. Remove from heat, strain liquid, allow to cool, and then strain again removing all solids. Add equal amount of sugar to liquid, and boil low heat to dissolve.

In Collins glass, combine bourbon, simple syrup and mint leaves and muddle to release mint oils. Add ice, transfer to mixing tin and shake. Then top with splash root beer and 1 oz ginger ale. Shake lightly and transfer back to glass. Garnish with fresh mint.

Julep Al Fresco
Jacquelyn Pobst, Bar Manager
Doc Crow’s, Louisville, KY

2 oz Four Roses Small Batch
¾ oz Spiced Melon Syrup*
8-10 Mint Leaves
Squeeze of Lime
Cucumber Water Ice Cubes

Add all ingredients to shaker with water ice. Shake and strain into highball glass filled with cucumber ice cubes. Garnish with mint leaf.

* Syrup
2 cups water
2 cups sugar
2 Serrano Peppers, seeds only
¼ cup Honey Dew
¼ cup Cucumber slices

Heat water in saucepan and add sugar and stir to dissolve. Steep Serrano seeds and cool. Refrigerate overnight with honey dew and cucumber slices

Barbarella
Ben Clemons, bartender
No. 308, Nashville, TN

1.5 oz Four Roses Small Batch
¾ oz Carpano Anitca Sweet Vermouth
½ oz Royal Combier
Bar Spoon Luxardo Maraschino Liqueur
Orange Peel, garnish

Stir and strain into freshly iced rocks glass. Garnish with an orange peel formed into a rose petal

New Fashioned
Austin Ratliff
M Street, Nashville, TN

2 oz Four Roses Small Batch
2 Brandied Cherries
Tablespoon Diced Apples
2 dash Cinnamon
½ oz Rich Syrup
2 dashes Fee Brothers Old Fashioned Bitters

Muddle cherries, apples, bitters and cinnamon with syrup in highball glass. Add bourbon and ice, stir to combine.

Lillie’s Pride

2 oz Four Roses Single Barrel
.5 oz Mathilde Framboise
.5 oz fresh lemon
1.0 oz spiced cherry puree
3 dashes of creole bitters

Mix all ingredients together, serve up in a cocktail glass. No garnish

Spiced Cherry Puree:
1 qrt pitted bing cherries
1/4 c. maple syrup
1 tsp ground cinnamon
4 tsp of hot pepper jam

Simmer cherries in maple syrup until they begin to burst, cool, add cinnamon and hot pepper jam, puree, double strain and refrigerate.

Cheers!
Lynn House, Chief Mixologist
Kansas City, MO

2.5 oz Four Roses Small Batch
4 drops Dry Vermouth
.5 oz Chardonnay
Pour over ice & Add Lemon Twist

Jason S. McKelley
Portland, Oregon

Yields: 1, ½ sheet for bar cookies or 1 large tart

Tart Dough
5oz unsalted butter
1/2c sugar
2 egg yolks
1t vanilla extract
1 3/4c all purpose flour
pinch salt

1. Cream butter and sugar, add the egg yolks and vanilla
2. Add the flour and salt just until incorporated
3. Wrap and chill until ready to roll out
4. Grease a ½ sheet pan or tart dough
5. Roll the dough 1/8’’ think and line the sheet or tart mold
6. Bake at 325 degrees until the dough is lightly golden brown
7. Cool to room temperature and reserve for the filling

Pecan Tart Filling
10.6oz light corn syrup
4ea. eggs
1 1/3 c sugar
1/8c unsalted butter, melted
1 ½ t vanilla extract
1c pecans
3/4c Four Roses bourbon

1. Mix the corn syrup, eggs, sugar, vanilla, butter and bourbon then stir in the pecans
2. Pour into pie pans lined with crust or baking pan
3. Bake at 325 degrees for about 20-30 minutes until the filling bubbles slightly and is set
4. Cool to room temperature before slicing
5. Serve with a dollop of fresh cream

2 oz Four Roses Yellow Label
2 oz Double Spice Chai Tea
3/4 oz Caramel Syrup
1/2 oz Carpano Punt e Mes

Serve over ice in a Collins glass, garnish with mint sprig.

Credit:
Jacquelyn Pobst
Louisville, KY

1.5 OZ Four Roses Small Batch
1.5 OZ Midnight Moon Apple Pie

Shake over rocks, garnish with a Cinnamon Sliver – It’s great for chilly weather!

Four Roses Small Batch Bourbon
2 Tbsp Vermont Maple Syrup
2 Tbsp Clover Farmstead Organic Butter
Hot Water
Fresh Grated Nutmeg

In a saucepan, heat 4 ounces of water, maple syrup and Four Roses. Remove from heat. Add butter and stir until butter is melted.

Garnish with freshly grated nutmeg and whipped cream (optional)

-Ziggy the Wine Gal

Ryan Cohee
Avalon: Fresh American Cuisine
Louisville, Ky

"Flaming Pyroses"

1/2 oz Grand Marnier
3 oz Four Roses Single Barrel
Dash orange bitters
Candied orange twist
1 Smoked Cherry

Eric Kopczick, San Francisco, CA

2oz. Four Roses Yellow Label
1/2oz. Nocino Walnut Liqueur
1/2oz. House made Cardamom Simple syrup (I have included a recipe for a version of this simple syrup below)
1/4oz. Peter Heering Cherry Liqueur
1/2oz. Orange Juice
1 Egg white

Shake all ingredients together, strain into chilled martini glass and
top with a sprinkle of cinnamon and nutmeg (mix the two together before
sprinkling).

Cardamom Simple Syrup:
1 cup water
1/4 cup whole cardamom
2 cups baker's sugar
Preparation:
1.Bring water and cardamom to a boil.
2.Stir in sugar until fully dissolved.
3.Remove from the heat and allow to cool.
4.Keep in the refrigerator for 3 days, then remove the cardamom.