As part of our restaurant series, Woodford Reserve’s repeat appearance last night at EQ was spectacular.  Executive Chef Mark William’s first trip to the EQ was a treat for the SOLD OUT class.

Great food was complimented by tasty drinks expertly mixed by Mary Perkins, Woodford Reserve’s Brand Events Coordinator.  Check out the drink recipes below.  If you missed this class, they’ll be back.  In the meantime, treat yourself to other top restaurants classes at EQ. Hurry, these classes book FAST!

A New Woodford Manhattan

2 parts Woodford Reserve
1/2 part Sweet Vermouth
1/2 part Grand Marnier
4 drops Peach Bitters

Serve up or on the rocks. Garnish with cherry or orange curl. Enjoy

Woodford’s New Old Fashioned

2 parts Woodford Reserve
1 part Cherry Juice
2 parts Lemon-Lime Soda

Serve on the rocks

by Jay Erisman, EQ Wine and Spirits Manager

In this new year, we find ourselves very. Very. Thirsty. So thirsty, in fact, that 750 milliliters of Party Source Private Barrel Bourbon is simply not enough. Introducing the biggest Private Barrel ever, a full 59.192 ounces of new-charred-barrel aged mountain dew from the Buffalo Trace Distillery.

We’ve enjoyed Charter 101 since its release last year as a good value, high proof Bourbon. Selecting it in a single barrel makes it even better. There’s a subtle black fruit component, as well as good rye spice and an off-dry, though not outright sweet, overall character. The 50.5% abv will come thundering through any cocktail. And the price! At $35.99 per 1.75 liter bottle, it works out to $15.44 per fifth, and a 5% case discount takes that to just $14.66. That is a killer deal on a 101 proof whiskey, and a single barrel at that. It’s just the thing for these tough times.

Presto!!! Pecan Pie

With Thanksgiving just around the corner, you’ll love The Great SanSaba’s Pecan Pie In-a-Jar! Just mix with eggs and melted butter and simply pour into a pre-made pie crust. Bake for 50 minutes and Voila! Be extra decadent and serve with Amy Tobin’s Bourbon Whipped Cream.

Happy Eating!

Connie Volker

EQ Event & Marketing Director

by Jay Erisman, EQ Wine & Spirits Manager

The great Buffalo Trace Distillery in Frankfort, Kentucky, changed their name in 1999 from the George T. Stagg Distillery to Buffalo Trace. But in fact, for much of the 20th century they were popularly called the Ancient Age Distillery, due to their flagship brand. Ancient Age Bourbon is one of those old-school Bourbons that your grandfather drank, but it has always been excellent whiskey. The top of the line is Ancient Ancient Age, or “Triple-A” for short. It’s bottled at 10 years and 86 proof, and is not sold outside Kentucky. It’s long been a favorite of mine and many Bourbon lovers–writer Jim Murray is one noted adherent–but now there is possibly the best triple-A yet, available only at The Party Source. That would be our latest Private Barrel, the first ever Ancient Ancient Age single barrel bottling.

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How do you make the very best Mint Julep?
 
I am hosting my very first Kentucky Derby Party this year. My problem is that I don't know how to make the perfect mint julep.  I want to know how to make the perfect one.  If I get this down, I'm sure my party will be a success.  I hope you can help me with this.  I am very excited to be hosting this party, but I'm a little nervous about my mint juleps.  PLEASE HELP!
Thanks,
Pam
 
Hi Pam-
Jay Dickerson, Resident Bar Chef at EQ @ The Party Source says the perfect mint julep is not so much a formula, but “ceremony”.  (more…)

By Jay Erisman, EQ Wine and Spirits Manager

Well, our Manhattan seminar has come and gone. Our EQ students had a terrific time tasting not only five varieties of Manhattan, but all the different components in this classic cocktail. We had (small thimbleful) tastes of three whiskeys, three vermouths, a bunch of bitters—basically, we did the Manhattan to death. We finished with an all-new Manhattan recipe—plus I shared with the students the secret of making excellent cocktails in bulk quantities. Party Read on…

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Using Bluegrass State's signature drink, bourbon, the Kentucky Cobbler is almost like drinking a luscious summer pie (with a kick!). The key is muddling the berries to really release a burst of flavor.

This recipe was featured in the EQ at the Party Source podcast, Slide into a Seat at Vinyl.

Bar tools can be found in Aisle 9B at the PartySource.

• 1-¾ oz Jigger
• Cocktail Shaker (traditional or Boston)
• Muddler
• Sugar & Salt Glass-Rimmer
• 8 oz rocks glass

The location of these ingredients at the PartySource is listed in parentheses.

• 2-3 fresh blackberries
• 2-3 fresh raspberries
• 1 oz Jim Beam bourbon (Aisle 10B)
• 3 oz ginger ale (Aisle 10C)
• lavender sugar (try Col. De Ray's available from Herbs & Spice & Everything Nice at the Findlay Market)
• ice
• lime wedge

• Drop blackberries and raspberries in shaker and muddle well (if you don't own a muddler, the handle of a wooden spoon will do).
• Add ice, bourbon, and ginger ale and shake well.
• Wet the outside rim of the glass with lime wedge. The lime juice helps the sugar stick to the glass.
• Holding the glass parallel to the bar surface, dab the rim into glass-rimmer while slowly turning the glass to cover the glass’ rim with lavender sugar. If you do not own a glass-rimmer, a saucer or bowl works well.
• Pour into a rocks glass and enjoy!

Rate This Recipe: [ratings]

Class Type: Tasting
Instructor: Drew Kulsveen
$20.00

You may know Drew Kulsveen and his father, Master Distiller Even (pronounced “Evan”) Kulsveen, from their sensational portfolio of small batch Bourbons and Ryes, including Noah’s Mill, Vintage Rye, and Rowan’s Creek. Over the past decade they have put forth great effort to restore the old Willett distillery near Bardstown to its original state and later this year, Kentucky Bourbon Distillers will welcome visitors from all over the world. The renovated distillery is sure to produce some of the most exciting new whiskeys of the 21st century when it opens, but for now you can whet your palate with a tasting of six mouthwatering Kentucky bourbons.