Cheers to Bourbon

Cheers to Bourbon Month!

Close-up of Marge’s Bourbon Slush in front of the blue-andwhite modern toile wallpaper that Emily Wolff, owner and creative director of The Standard Covington, hand drew.

Wolff with a glass of Marge’s Bourbon Slush in front of a commemorative mural that Wolff created for the restaurant. The mural focuses on the garage’s history and uses items found in the space during construction. The story behind the drink

The Standard Covington was once a small garage and auto-service station owned by Butch Ostendorf and his wife, Marge. They were local celebrities with a smile and a story for everyone, and the restaurant has brought their legacy to life with the art throughout the establishment as well as Marge’s signature drink, The Bourbon Slush, on the bar menu. The Standard Covington 434 Main Street, Covington 859.360.0731 facebook.com/thestandardcov

Marge’s Bourbon Slush

The Standard Covington’s version of Marge’s Bourbon Slush

SERVES 4-6

1¼ cups bourbon 1 cup green tea 1 cup simple syrup ¾ cup orange juice ¼ cup lemon juice ¼ cup water

Combine all ingredients well and place in a freezer-safe container. Chill in a freezer for two hours up to overnight to achieve a partially frozen final product.

Note: Marge’s original recipe included 6 cups of water, two tea bags and juices.

September is National Bourbon Heritage Month. Bourbon lovers can commemorate the month at a Kentucky festival—such as those profiled on pages 18–23—or by mixing up Marge’s Bourbon Slush or the cocktails below (recipes courtesy of Louisville’s Everyday Kitchen), in the comfort of your home.

Everyday Kitchen 552 East Market Street, Louisville 502.805.7345 everydaykitchen.com

Now You Sesame, Now You Don’t

2 ounces sesame-infused Angel’s Envy bourbon 1½ ounces grapefruit juice ¼ ounce allspice dram ¼ ounce falernum

½ ounce cinnamon-vanilla syrup ½ ounce lime juice 2 angostura bitters

Place all ingredients in a cocktail shaker with ice and shake well. Pour into a snifter with ice. Add a mint sprig and a lime wedge dipped in black sesame seeds to garnish.

The Beast

2 ounces beast fat-infused Elijah Craig (instructions below) ¼ ounce 3D Valley Farm maple syrup 2 house bitters

Orange peel, for garnish

In a cocktail pitcher, stir together first three ingredients 25-30 times. Strain into a large rocks glass. Add one large ice cube. Express oils from orange peel and use peel to garnish.

For beast fat-infused bourbon:

Melt 2 ounces of fat rendered from cooked meat into 750 milliliters of bourbon in a freezer-safe container. Stir every 15 minutes for an hour. Place in freezer for at least 12 hours before using.

Betty’s Meletti

1½ ounces Meletti Amaro

1 ounce Castle & Key Restoration Rye Whiskey ¼ ounce St. Elizabeth Allspice Dram 2 dashes Regans’ Orange Bitters No. 6

Stir together ingredients and strain into a coupe glass. Garnish with smoked orange peel and smoked rosemary.