Some of Kansas City’s top bartenders are participating this weekend in the Paris of the Plains Cocktail Competition.
It’s just one event in Kansas City’s weeklong cocktail festival now underway that blends all sorts of spirited dinners, contests, seminars, industry gatherings and culminates Monday in the Paris of the Plains Gala, a big party with live music, dancing, handcrafted cocktails and food at the American Restaurant. Proceeds from the Gala will benefit KCPT.
Joining us are two key figures from the Paris of the Plains soiree.: The American Restaurant’s General Manager Jamie Jamison and former Manifesto Bartender Brandon Cummins.
They each shared one of their favorite drink recipes. Stay tuned for the video, but for now here are the tasty recipes:
The Nor(hat)tan
2 ounces Four Roses Bourbon
1/2 ounce Carpano Antica Vermouth
2 ounces Missouri Norton
2 Dashes Whiskey Barrel Bitters
Assemble all the ingredients with ice in the glass portion of a cocktail shaker and stir to chill. Strain into a chilled cocktail glass and garnish with an orange peel. Bartender tip: if you want to look slick, work on your stir…no wrist and elbow movement…and be sure to stir with big, cold cubes for about 40 stirs or until the base of the mixing glass is really cold.
The Bebop Cocktail: A modern KC-influenced variant of the classic “Bee’s Knees” cocktail.
1.5 oz Boulevard Unfiltered Wheat
2 oz Beefeater 24
1/2 oz Fresh Squeezed Lemon Juice
1/2 oz Honey
4 dashes Angostura Bitters
Pour chilled Boulevard Unfiltered Wheat into a cocktail glass
In a mixing glass, combine honey, lemon juice, bitters, and Beefeater 24. Add ice, shake, and strain into cocktail glass with Boulevard Unfiltered Wheat.
Garnish with lemon zest & enjoy!
