I’m a few weeks late posting, but nevertheless! April’s CPCC, inspired by Derby Day (won yesterday by an unfortunately named horse, but I digress), saw hostess Brandy Layne lead us through a brief history of bourbon of the Kentucky variety.

Our education began with a quick retelling of the Whiskey Rebellion of 1791, which led to the dividing of corn-cropped land and, ultimately, their alcoholic yield product. All of this was taken in while enjoying the first cocktail of the evening, the Kentucky Colonel, and at the presentation’s conclusion, Brandy made traditional Derby-style Mint Juleps, which call for Early Times Kentucky whiskey (which, for the record, is NOT bourbon by the book). For the juleps, Brandy saved time serving all 12 club members by preparing in advance a mint leaf-infused simple syrup, which turned out quite nicely.

Recipes follow. As for April’s Bourbon Bonanza presentation, curious drinkers can download it here.

Details on May’s CPCC coming soon…

The Kentucky Colonel

1/2 oz. Benedictine liqueur
1.5 oz bourbon
lemon peel

In a mixing glass, stir Benedictine and bourbon with ice. Strain and pour into tumbler. Garnish with lemon peel.

Mint Julep

2 oz. bourbon (note that traditional Derby juleps call for Early Times whiskey)
1 oz. mint-infused simple syrup
mint leaves; mint sprig

In the bottom of a tumbler, crush and muddle a few mint leaves until fragrant. Fill with crushed ice, followed by bourbon and simple syrup. Add straw and stir until glass is chilled. Garnish with mint sprig placed next to straw so that it might tickle the nose.

To make mint-infused simple syrup: Bring to a boil one part each of granulated sugar and water. Add handful of mint leaves and stir until sugar is dissolved. Let cool completely before bottling to serve.