Woodford Reserve Archives

Recipes from the 2013 4th annual Woodford Reserve Manhattan Experience

Kelly Choi master of ceremonies @kellychoi

Judges:

Chris Morris master distiller at Woodford Reserve
David Wondrich author of Imbibe!and Punch @davidwondrich
Andy Seymour has an extensive cocktail related resumé @liquidpimp

This year’s Manhattan Experience featured cocktails:

Contest recipes in order of presentation:

Twitter hash tag #WoodfordNYC will get your posts with additional photos of drinks and the event.

Washington D.C.’s Charles Tappan presents his cocktail “The Lineage” : 2oz Woodford Reserve bourbon, 1oz Lillet Rose, 2 dashes bitters, 1 1/2 smoked honey ice cubes. Smoked honey ice cubes: boil 2 cups water w/ 1 cup honey. Add 1 1/2 oz. Lapsang Souchong tea. Let cool and freeze in ice cube tray.

Up next is Travis Fourmont’s “Midnight Manhattan” : 2oz Woodford Reserve bourbon, 1/2oz Italian Amaro, 1/4oz each cherry liqueur & bitter orange liqueur, 4 dashes orange bitters.

Marc Yanga with “The Jerry Thomas Experiment” : 2oz Woodford Reserve bourbon, 1oz Carpano Antica, 1/4oz orange curaçao, 3 dashes orange bitters

Kyle Grosz with “The Big Horse” Manhattan : 2oz Woodford Reserve bourbon, 3/4oz Cocchi Barolo Chinato, 1/2oz Original Combier, 2 dashes bitters.

Garron Gore shows off his “East of Hudson” Manhattan for the judges : 2oz Woodford Reserve bourbon, 1/2oz Carpano Antica, 1/2oz Punt e Mes, 2 dashes bitters.

Last but not least, here’s Christopher Ryan James making his “Far East Manhattan” : 2oz Woodford Reserve bourbon, 1oz sesame seed infused vermouth, 2 dashes bitters.

More detailed recipe instructions and photos of each drink and mixologist can be found on Bourbon Blog.

The 2013 4th annual Woodford Reserve Manhattan Experience Winner is…

Garron Gore wins audience favorite with his East of Hudson!
Congrats Garron!

And the big prize goes to… Travis Fourmont’s “Midnight Manhattan.”
Congratulations Travis!

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.

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

Woodford Reserve Kentucky Coffee

YIELD: 1 cocktail (1 Servings)
PREP: 5 mins

Rich, creamy, warm and bourbon-y.

INGREDIENTS

1 oz sorghum syrup
1.5 oz Woodford Reserve Bourbon
coffee
heavy cream
holiday spice mix

INSTRUCTIONS

In coffee mug, mix together sorghum syrup, bourbon and coffee. Leave 1/2″ room at top of mug for cream.
Layer the cream on top of the coffee. You can do this by pouring it slowly over the back of a spoon just barely dipped in the coffee.
Sprinkle generously with the holiday spice mix.
* The holiday spice mix is just pre-ground cinnamon, nutmeg and cloves mixed together. I keep mine in a mason jar.

Woodford Reserve Applejack Ginger Hot Toddy

YIELD: 1 cocktail (1 Servings)
PREP: 5 mins

Bright and sweet with apple, ginger, caramel and vanilla.

INGREDIENTS

1/2 oz ginger syrup
1/2 oz applejack
juice of 2 half-moon lemon slices
1 oz Woodford Reserve Bourbon
1 bag strong black tea

INSTRUCTIONS

In coffee mug, combine all ingredients. Fill with hot water. Stir gently.

Woodford Reserve Holiday Spice Manhattan

YIELD: 1 cocktail (1 Servings)
PREP: 5 mins

Rich, spicy and buttery. Tastes like drinking Christmas.

INGREDIENTS

12 drops holiday spice extract
1/4 oz sweet vermouth
1/4 oz hazeulnut liqueur
1.5 oz Woodford Reserve bourbon

INSTRUCTIONS

Stir all ingredients over ice. Strain into chilled martini glass.
Perfume with two sprays of holiday spice extract.
* To make the holiday spice extract, place into a one-cup mason jar: 1 cinnamon stick broken in half, 6 cloves and hearty pinch of freshly-grated nutmeg. Let sit for 4 to 10 days (taste frequently until desired flavor is achieved). Filter into dropper bottle and spray bottle.

First Look: Woodford Reserve Bourbon Barrel Aged Spiced Cherry Bitters

The new official Woodford Reserve product from Matt Jamie’s Bourbon Barrel Foods.

This one has been under development for quite a while. Matt Jamie worked directly with WR’s Master Distiller Chris Morris to craft a bitters especially suited for bourbon-based cocktails. Continue reading First Look: Woodford Reserve Bourbon Barrel Aged Spiced Cherry Bitters

Woodford Reserve’s Manhattan Competition – Kentucky Region

Yesterday I had the privilege of judging the first round of the Woodford Reserve Manhattan Experience in Lexington, KY held at Paulie’s Toasted Barrel. Over 30 Kentucky mixologists entered the competition.

My fellow judges were Adam Hayes (Brown-Forman Whiskey Brand Champion), Seth Thompson and Justin Thompson (both of The Bourbon Review magazine).

The competition was divided into two rounds. Each of the judges met with 7 to 8 of the mixologists individually and sampled their creations. Each judge then picked one winner to move on to round two. During round two, each of the four finalists made their cocktail for all four judges. So we all tasted each of the four finalists and discussed to pick the ultimate winner.

It was interesting to me that the four of us judging initially dismissed cocktails that were either (a) not really manhattans or (b) didn’t allow the flavor of the underlying spirit to come through. For (a), we all talked about it to make sure we were in line on where the line was between a manhattan and a bourbon cocktail in general. But (b), on the other hand, was completely reflexive. It wasn’t until I reviewed the process that I realized how important it was that the cocktail additions (mixers) showcase the spirit used and not cover it up. This is one of the fundamental principles of the moden craft cocktail. Oh, and it can’t be too sweet. Cloying cocktails upset me. 😉

Here’s a sampling of my favorites: Continue reading Woodford Reserve’s Manhattan Competition – Kentucky Region

The Woodford Reserve Advanced Flavor Wheel

Yesterday we held our first Advanced Flavor Wheel tasting. This builds on the basic Flavor Wheel tasting developed by Ouita Michel. In the basic tasting participants taste six items – parmesan, toasted nut, dried berry, fresh orange, dark chocolate and sorghum – against Woodford Reserve neat. This type of culinary-aid tasting allows the participants to taste many of the subtle and nuanced flavors in the bourbon that they might not otherwise be able to detect.

For the Advanced Flavor Wheel, participants had an assortment of over 30 different food items to taste against. These ranged from single ingredients – like apple slices, mint springs and country ham – to freshly made syrups and scratch-made rye crackers.

We also served our signature sorghum mint julep cocktail.

This level of tasting allows a very rich palate experience. It’s something very unique and I recommend it to anyone who gets the opportunity.