Woodford Reserve cocktails from NYC for the 3rd annual Woodford Reserve Manhattan Experience 2012

In honor of tonight’s 4th Annual Woodford Reserve Manhattan Contest I’m going to post the recipes from the 2012 contest. If you would like to follow along with this year’s contest, starting at 7:30pm EST January 7th 2013, follow Woodford Reserve’s Twitter feed at: twitter.com/woodfordreserve

There was a full house at the Woodford Reserve Manhattan Experience in NYC 2012. 79d077189c66dc6184b9262e4cedf474 1a9dc7731036a072cf028490f6c60678

The bartenders scurry to prepare garnishes for the competition.

 

Recipes are in order of the competition:

First up is Rob Turek’s Buffalo Plains Manhattan: 1.5 oz buffalo bacon fat washed WR, 3/4 oz black peppercorn infused vermouth, 1/4 oz elderflower liqueur, 1 dash chocolate bitters.

Now up is Karla Ramsey from Louisville, KY with the Ramsey’s Manhattan: 2 oz WR, 1 oz apple brandy, 1 oz sweet vermouth, 2 splashes bitters

Curtis Parker from Indy makes the Downtown Manhattan while we sip on a WR Bourbon Ball manhattan. pic.twitter.com/fUDFjJlH Downtown Manhattan: 2 1/2 oz WR, 1/4 oz cherry syrup, 1 orange rind, 2 coffee beans, 2 vanilla beans

From Philly comes Colin Shearn’s Radiation Blues Manhattan: 2 oz WR, 1/2 oz orange curaçao, 1/2 oz Italian bitters, 3 dashes bitters

Seattle’s own Brien Hendershott makes a Vintage Manhattan: 2 oz WR, 1/2 oz sweet vermouth, 1/2 oz port vinegar reduction, 3 dashes bitters

NYC’s Joann Spiegel’s “Leaving Manhattan”: 2 oz WR, 1/2 oz Italian vermouth, 1/4 oz dark creme de cacao, 1/4 oz black tea

Joe Raya from Charleston presents his Connecticut Shade Manhattan: 2 oz tabasco infused WR, 1 oz vermouth, 1 dash homemade Tabasco bitters

Last years winner, Nick Nistico from Miami, creates Mr. October: 2 1/2 oz WR, 1 oz mandarin liqueur, 1 oz ginger syrup, 1/2 oz sweet vermouth, 2 dashes bitters, 2 dashes orange bitters

Now up is John Miller’s “The Big Apple” from Annapolis: 2 oz Maple infused WR, 1 oz cinnamon infused vermouth, 2 dashes baked apple bitters

From the nation’s capital comes Erik Thompson with his Blackened Cherry Manhattan : 2 oz WR, 1 oz sweet vermouth, 5 sprays cherry bitters

From Scottsdale, AZ comes Matt McCullough’s “The Big Orange”: 2 oz WR, 1/2 oz Tuaca, 1/2 oz orange liqueur, 1/4 oz Madeira

Up now – Michael Cerretani’s “Woodford Dey Manhattan” from Denver: 2 oz WR, 1/4 oz bitters, 1/4 oz vermouth, 1/4 oz yellow chartreuse build

Chicago’s own Jonny Abens concocts his “Chicago Sunday”: 2 oz WR, 1/4 oz maple syrup, 4 dashes peach bitters, 1/4 oz lemon juice

And now for Sin City’s Jessica Fesler with “The Mayan 212”: 2 oz WR, 1 oz Licor 43, 2 dashes bitters infused w/ red chili pepper.

Last 2 bartenders… Now up is James Potter from ATL with “The Absinthe Minded Professor”: 2 oz WR, 3/4 Chai-infused swt vermouth and 1/4 oz orange liqueur

Last but not least is Christopher Asay from Asbury Park, NJ with “The Hothead Manhattan” : in heat resistant container Ignite 3 oz WR with 1 1/2 oz jalapeño infused ginger syrup and 3/4 set vermouth. Also add 3/4 oz high proof rum and 4 dashes bitters and ignite in 2nd heat resistant container add 3 oz boiling water. Pass solution back and forth w/ ignited water. After a few passes snuff the flame and pour!

 

The 2012 Woodford Reserve Manhattan Contest Winner:

Joann Spiegel’s “Leaving Manhattan”: ” 2 oz WR, 1/2 oz vermouth, 1/4 oz creme de cacao, 1/4 oz Lapsang tea syrup, 2 dashes orange bitters

 

 

Review: Bespoke Post’s Smoky Burb

Description from Bespoke Post: “The modestly spicy love child of a dirty martini, and a whiskey sour.” Full recipe here.

When I found out I was getting a gift of the November 2012 Bespoke Post – the Slate box – I immediately checked the website for the list of goodies inside. (You can see my unboxing and review videos here.) My professional curiosity was piqued by a front and center cocktail recipe using the brine from the spicy pickled okra, aka the Smokra. Continue reading

Prep for Culinary Cocktail Class –
Fall Flavors

Tim prepping for the next day’s “Art of Culinary Cocktails – Flavors of Fall” class.
Mmm bourbon caramel dipped apples.

Woodford Reserve Blackberry Manhattan

Just whipped this up at the request of Seth Thompson of the Bourbon Review to promote our upcoming Summer Cocktails Class.

Woodford Reserve Blackberry Manhattan

By Tim Knittel Published: July 3, 2012

  • Yield: 1 Servings
  • Prep: 1 min

Just whipped this up at the request of Seth Thompson of the Bourbon Review to promote our upcoming Summer Cocktails Class. [recipe]

Ingredients

Instructions

  1. Stir over ice, strain into a martini glass. Garnish with a maraschino-soaked blackberry.

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That’ll Be $1,000, Please

My fellow bartenders Ron and Keith and myself crafting the 2012 $1,000 Woodford Reserve Mint Juleps. (Yes, someone already made a boy band comment.)

The Woodford Reserve $1,000 mint julep is the 6th most expensive cocktail in the United States and the only one of the top 10 to be offered regularly. (Once a year, anyway.) BTW – the photo in the link is of the KY Derby Early Times mint julep. The 2012 Woodford Reserve $1k Mint Julep was made with Woodford Reserve Double Oaked Bourbon, Kentucky spearmint, California lemon mint, barrel-aged mint sugar and barrel-aged vanilla sugar, and looks like this:

It was interesting to watch people’s expressions when we told them the price. Many people thought we were joking …