Monday night's Austin Julep Cup had a great turnout of Austin bartenders, a mix of competitors and observers taking part in what we hope will be an annual event brought to you by Maker's Mark. Paggi House and bar manager Jeff Boley provided the facility.
Tipsy Tech graduates Zach Rose and Charles Cates at the Paggi House
The 2010 Cup went to Marcelo Nascimento of Lucky 13 Cocktail Catering. His recipe follows:
DARK HORSE JULEPDescription: A loose interpretation of the mint julep made with Maker’s Mark Bourbon, crushed basil, and a reduction of Guinness Draught, IBC Root Beer, fresh cherries, ginger root and sweetened with rapadura.
Ingredients:
1.75 oz Maker’s Mark 90 Bourbon
2 oz Dark Horse Reduction*
4 Basil leaves
Method:
In a double old fashioned glass, add Maker’s Mark, Dark Horse Reduction, and 3 basil leaves. Gently muddle ingredients and top with crushed ice. Stir and garnish with basil leaf that has been appropriately abused.
*Dark Horse Reduction:
Yields: approx 14 oz.
Ingredients:
1 cup fresh cherries, deseeded and crushed
1 TSP fresh ginger, minced
1 TBLS Heirloom orange zest
1 cup Guinness Draught
1 1/4 cup IBC Root Beer
1/4 cup filtered water
1 TBLS Rapadura, chopped (Hard Brown Sugar)
Method:
In a sauce pan, add all ingredients and bring to a boil. Reduce heat and let simmer/reduce by 1/3. Remove from heat and let cool. Strain and store cold.
