Juleps and Hot Browns – This year we set out to come up with a pairing for the Kentucky Derby. For cocktails, juleps are a given but we didn’t have a go to on the food side of things. A little research led us to a famous dish called the Hot Brown and it will certainly be on our dinner table throughout the year. For each, we’ve added a rokz spin, two cocktails using our Ginger Cardamom and Hop and Vine infusions and a tasty Espresso Infused maple syrup to highlight the dinner. Read on to get all the details on these tasty experiments.
We used the Brown Hotel’s famous recipe and it did not disappoint. To give it a little extra rokz flair (though this thing has all kinds of flair!) while roasting the turkey, we basted it with a glaze made from maple syrup that had been infused with our Espresso Infusion and Espresso Infused bourbon; we’ll be adding this glaze to lots of things in the near future.
HOPPED UP JULEP
The flavors in our Hop and Vine infusion add a touch of bitterness and mellow vanilla to the fresh mint — perfect for sipping.
2 oz Kentucky bourbon whiskey – infused with rokz Hop and Vine Infusion
2 pinches of sugar
10 mint leaves, plus a sprig for garnish
Garnish: mint leaves, rokz Lemon Infused sugar rim
Prep: Infuse vodka with rokz Hop & Vine Infusion kit (ideal infusing time, 2-4 days). Rim a glass with rokz Lemon Infused sugar (we like to rim just half the glass for a classy look). Place the mint leaves in the bottom of a rocks glass and add the sugar. Muddle until the leaves begin to break down. Add a splash of soda and fill the glass 3/4 of the way with ice. Add the bourbon and top with another splash of soda. Add a sprig of mint, sip and enjoy.
GINGER APRICOT JULEP
A sweeter version of the julep but an amazing mix of fresh flavors and the bitters balance it out beautifully.
2 oz Kentucky bourbon whiskey – infused with rokz Ginger Cardamom Infusion
apricots (fresh or canned– or sub plums, peaches or any stone fruit)
8 mint leaves, a sprig for garnish
Garnish: mint leaves
Prep: Infuse vodka with rokz Ginger Cardamom Infusion Kit (ideal infusing time, 2-4 days). Place the apricots and mint leaves in the bottom of a rocks glass and muddle until the leaves begin to break down. Add the bourbon and pack tightly with ice, stir until the glass is frosted on the outside. Top with more ice to form a dome. Garnish with a few drops of bitters and a sprig of mint.