DINING WITH THE DUKE

Duke Bourbon presents:

MEETING OF THE MASTERS: DINING WITH THE DUKE

The Dining with the Duke Challenge is a unique food, bourbon and wine pairing creative challenge which has done away with traditional boundaries. Top chefs, bartenders, and mixologists from across the US have been sending their pairing creations in and 6 very creative and worthy finalists have been chosen to present their talents in Las Vegas of the finals.

 

Following in the great American tradition of John Wayne, the contestants will be faced with a very unique, and sometimes unorthodox set of challenges. Who will emerge as the champ, one thing for sure, 6 will leave with an experience which they will carry throughout their lives.

 

A world class team of Masters has come together for the Duke, to bring together the great American spirit and sense of creativity and compassion.

 

Never before have a Master Mixologist, Master Sommelier and Top Chef Master come together to play, experiment and …………

MEETING OF THE MASTERS: THE DINING WITH THE DUKE CHALLENGE FINALS

LAS VEGAS, NEVADA, JANUARY 19-20, 2016

THE BRAVE AND WORTHY CONTESTANTS:

MACKENZIE CAVANAGH – The Hawthorne – Boston

Don’t Messi with Me (Red Wine challenge)

1½ oz. Duke Bourbon

¾ oz. chai syrup

¾ oz. lemon

1 oz. Layer Cake Malbec

Soda float

Shake first three ingredients together, top with Malbec and soda float in a Collins glass.

The Cowboy Cobbler (White Wine challenge)

¾ oz. Duke Bourbon

¾ oz. honey

3 pieces grapefruit

½ oz. Cointreau

2 oz. Layer Cake Sauvignon Blanc

Muddle grapefruit with honey, then add Duke Bourbon and Cointreau and dry shake. Strain over crushed ice into double old fashioned glass and top with Sauvignon Blanc and garnish with mint.

Miraflores (Peru challenge)

 1½ oz. Duke Bourbon

¾ oz. Barsol Pisco

½ oz. Amaro Nonino

Barspoon Marie Brizard Apry

Stir ingredients. Garnish with grapefruit oil, expressed and discarded in a couple glass.

East Coast Cowboy Smash (Southwestern challenge)

1½ oz. Duke Bourbon

½ lemon, muddled

½ oz. pomegranate molasses

½ oz. Grand Marnier

4 apple slices

Shaved cinnamon

Smash first four ingredients and strain over crushed ice in a double old fashioned glass. Garnish with apples and cinnamon.

The Vaquero Low Ball (Asian challenge)

1½ oz. Duke Bourbon

3 slices of ginger

¼ oz. lime juice

2 barspoons ginseng drink

Fever Tree ginger beer

¼ oz. Fernet

Smash ginger with first four ingredients. Strain into double old fashioned glass, top with ginger beer and Fernet float.

KURTIS WILLIAMS – The Gladly – Scottsdale

The Final Showdown (Red Wine challenge)

 2 oz. Duke Bourbon

¾ oz. Layer Cake Malbec

½ oz. Averna Amaro

½ oz. banana liqueur

2 dashes old fashioned bitters

Stir over new ice block. Served in old fashioned glass with orange and cherry.

Single Action (White Wine challenge)

1 oz. Duke Bourbon

¾ oz. lime juice

¾ oz. Layer Cake Sauvignon Blanc

½ oz. simple syrup

3 oz. Hefeweizen

Build in tall glass and top with Hefeweizen.

Fernet-Chu-Pichu (Peru challenge)

1½ oz. Duke Bourbon

½ oz. pisco

¼ oz. Fernet

¼ oz. tamarind syrup

¼ oz. simply syrup

2 dashes orange bitters

Stir ingredients and pour into Nick and Nora glass. Garnish with orange peel.

Learn From Yesterday (Southwestern challenge)

 2 oz. Duke Bourbon

½ oz. Casa Martelletti Vermouth

¼ oz. BBQ sauce

¼ oz. Cinzano

2 dash Bitter Truth Bitters

Stir and strain into coupe glass. Garnish with cornbread rim.

The Conqueror (Asian challenge)

 1½ oz. Duke Bourbon

½ oz. mango juice

¼ oz. Kaffir lime syrup

½ oz. Luxardo Marschino liqueur

½ oz. Pernod Absinthe

Shake and strain into highball glass over crushed ice. Garnish with mint and blueberry.

CHEF GREG RICHIE – Executive Chef, SOCO Kitchen – Orlando

Red River (Red Wine challenge)

 ¾ oz. Duke Bourbon

3½ oz. Layer Cake Cabernet Sauvignon

½ oz. sweet vermouth

½ oz. dry vermouth

½ oz. carrot juice

Celery bitters

Stir with ice and strain into a coupe glass. Garnish with 3 skewered pearl onions.

Appaloosa (White Wine challenge)

½ oz. Duke Bourbon

4 oz. Layer Cake Sauvignon Blanc

½ oz. simple syrup

½ oz. lime juice

2-3 slices ripe Jalapeño

Cilantro

Gently muddle cilantro, jalapeno and simple syrup, then stir with ice and remaining ingredients.Strain into wine glass and garnish with 3 fresh thin slices of red jalapeno and a sprig of cilantro.

Peruvian Sparkler (Peru challenge)

 1½ oz. Duke Bourbon

½ oz. Aperol

½ oz. lemon juice

½ oz. tamarind syrup

3 dashes Amargo Chuncho Bitters

Sparkling wine

Stir with ice and strain into a flute glass. Top with sparkling wine and garnish with a long spiral lemon twist.

Big Snake (inspired by “Big Jake”) (Southwestern challenge)

 2 oz. Duke Bourbon

½ oz. lime juice

½ oz. mezcal

½ oz. simple syrup

3-4 thinly sliced Jalapeño

Peach bitters

Gently muddle jalapeno with simple syrup. Add remaining ingredients and stir with ice. Strain into couple glass. For garnish, make a wide swath of grapefruit zest and fold around a piece of beef jerky. Skewer to hold together.

South Pacific Sour (Asian challenge)

2 oz. Duke Bourbon

½ oz. lime juice

½ oz. lemon juice

½ oz. ginger simple syrup

Kaffir lime

Egg white

Shake all ingredients with ice and strain into rocks glass. Garnish with trimmed lemongrass stalk.

JEREMY HAWN – Seamstress – NYC

Put It In Reverse (Red Wine challenge)

1 oz. Duke Bourbon

2 oz. Layer Cake Pinot Noir

½ oz. simple syrup

½ oz. lemon juice

Egg white

Muddled black pepper

Double shake, fine strain into a rocks glass. Garnish with Australian Bitters.

I Like It Raw (White Wine challenge)

1 oz. Duke Bourbon

3 oz. Layer Cake Sauvignon Blanc

1 dash hop bitters

½ oz. sweet soy

Stir and pour over rocks. Garnish with yuzu powder rim.

Alpaca Lotta Flavor In It (Peru challenge)

2 oz. Duke Bourbon

¾ oz. tamarind syrup

1 oz. pineapple juice

Muddled cardamom

¾ oz. lime

2 dashes Amargo Chuncho bitters

Shake and strain into cocktail glass. Garnish with pineapple leaves.

Monument Valley Old Fashioned (Southwestern challenge)

2 oz. Duke Bourbon

¼ oz. butter pecan syrup

¼ oz. Amantillado sherry

1 dash chicory pecan bitters

1 dash Abbot’s bitters

1 dash Dale Degroff’s bitters

Stir and pour in rocks glass. Garnish with flamed orange peel.

Yanks Over Singapore (Asian challenge)

 3 oz. Duke Bourbon flash-infused with ginger and lemongrass

1 oz. lime juice

1 oz. simple syrup

Swizzle and pour into beer glass. Garnish with lemongrass and mint sprig

WILL BENDETTO  – William Collier’s – Nashville

Ugly, BOLD, and Dignified (Red Wine Challenge) 

¾ oz. Duke Bourbon

½ oz. Salers Gentiane Liqueur

¼ oz. chai syrup

2 oz. cherry pie Pinot Noir

Cedar smoke

Stir then smoke. Strain into coupe glass and garnish with brûléed orange swath.

Suave Duke Spritz (White Wine challenge)

1 oz. Duke Bourbon

½ oz. grapefruit juice

½ oz. Contrato Bitter

½ oz. simple syrup

2 oz. Layer Cake Sauvignon Blanc

Pinch of pink Himalayan Sea Salt

Shake until chilled and diluted then carbonate using a Perlini system. Strain into flute glass and garnish with grapefruit twist.

Turn Tail Sour (Peru challenge)

2 oz. Duke Bourbon

¾ oz. lemon juice

½ oz. tamarind syrup

2 dashes Peruvian bitters

1 egg white

Top with Inca Cola

Dry shake, then wet shake in a cobbler. Strain into rocks class and garnish with a mint sprig.

The Last Puff (Southwestern challenge)

2 oz. Duke Bourbon

½ oz. Italian sweet vermouth

½ oz. Campari

Muddled jalapeño

1 dash of Regan’s Orange Bitters

Remove the seeds from the jalapeño and muddle, then stir and strain into a sidecar.  Place the sidecar on a plate and smoke the around the glass with cherry wood and then quickly place a glass over the sidecar to capture the smoke.  Serve the side car and plate with a chilled coupe glass.

1967 (Asian challenge)

1½ oz. Duke Bourbon

4 Kaffir lime leaves

1 lychee fruit

¼ oz. lime juice

½ Domaine de Canton

3 drops Chartreuse

Muddle and shake. Strain into rocks glass and garnish with pineapple and Kaffir leaf.

DANE NAKAMURA – Beverage Director – Bryan Voltaggio Restaurants

Last Call (Red Wine challenge)

1 oz. Duke Bourbon

2 oz. coffee, rapid infused with black pepper via ISI thermal whip

½ oz. thyme simple syrup

Egg White

3 oz. Layer Cake Cabernet

¼ oz. lemon juice, salt

Black pepper coffee:

Pour one cup of coffee and two tablespoons of whole black peppercorns and one teaspoon crushed black pepper corn into ISI whipper, charge with nitrogen, let sit for 2 minutes and strain.

Dry shake, shake with ice, strain into a Bordeaux glass and garnish with black pepper.

Think of a Name (White Wine challenge)

1½ oz. Duke Bourbon

½ oz. Bombay Sapphire

3 oz. Layer Cake Sauvignon Blanc

½ oz. Range’s tonic/lemongrass syrup

1 oz. grapefruit juice

¼ oz. lemon juice

Salt

Shake the ingredients and strain into a rocks glass with a salted ice cube. Garnish with Duke Bourbon- pickled chili peppers.

Son of Duke (Peruvian challenge)

2½ oz. Duke Bourbon

½ oz. Peruvian Quina liqueur

½ oz. carob syrup

½ oz. Range’s Pomegranate Hibiscus Jam

1 oz. Inca Cola

1 oz. lime

Egg white

Orange peel

Dry shake all of the ingredients, shake with ice, strain into a coupe that has been seasoned with a flamed orange.

Gonna Learn Today (Southwestern challenge)

 2 oz. Duke Bourbon

¾ oz. Barolo Chinato

½ oz. Strega liqueur

2 dashes BBQ bitters

3 oz. beef jerky

Combine all of the ingredients in an ISI whipper, charge with nitrogen and allow beef jerky to infuse into the cocktail about 3 minutes. Strain into a mixing glass, stir with ice to chill and strain into a fancy glass. Garnish with True Grit.

Five Spice To Freedom (Asian Challenge)

1½ oz. Duke Bourbon

¾ oz. sake

2 oz. Volt’s 5 spice pineapple milk whey

½ oz. umeboshi (Lapanese salted and pickled plum) brining liquid

¾ oz. Range Orgeat

2 small pieces peeled ginger

Pink peppercorns

Muddle the ginger in a shaker tin, combine all of the ingredients and shake hard with ice.  Fine strain into a flute and garnish with ground pink peppercorns and a flower.