Receta The Bolo Tai – the Mai Tai with some Western Attitude!
In June, Four Roses Bourbon hosted the U.S. Bartenders Guild (USBG) Cocktail Competition. The Four Roses USBG Cocktail Competition was created in conjunction with the Starz® Network for their hit show Magic City. Nineteen USBG chapters participated in the competition and Four Roses flew the ten semifinalist winners of their USBG chapter competitions to the Four Roses Distillery in Lawrenceburg, KY, located in the heart of Kentucky’s Bourbon Country, to compete and be crowned the creator of a one-of-a-kind bourbon cocktail. The semifinalists competing had previously defeated other mixologists in their individual chapter competitions held in Denver, New York, Los Angeles, Miami, Atlanta, Seattle and Louisville, among others.
One of those semi-finalists was Holland Rock-Garden from Denver who performs his magic at one of Frank Bonnano’s ventures, the Green Russell, located off Larimer Square in downtown Denver. I thought it would be fun to visit the Green Russell, meet Holland and, fingers crossed, get the recipe for his entry.
Green Russell is a cocktail joint with the feel of a Prohibition-style speakeasy; it’s even fronted by a Wednesdays Pie, another Bonanno venture that sells only pies. Who knew? The establishment boasts three bars, manned by bartenders who work with block ice, fresh herbs and pressed-to-order juices to craft cocktails inspired by the requests of guests. Only one beer is available, brewed for Green Russell by Great Divide Brewing Co. Green Russell’s menu includes bar snacks, such as small pizzas, sandwiches and meatloaf, served in pie tins.
The ‘craft’ movement is strong in Denver; long a place known for beer, the city is now home to a plethora of craft breweries and the craft cocktail movement fits right at home in a town filled with young, adventurous souls. In my case a bit older but still adventurous! On any other night it would have been fun to have had Holland create a cocktail for me after listening to some of my ‘wants’ but this time around I just wanted to taste his winning concoction, the Bolo Tai; his take on the classic Mai Tai but with a bit of western Bolo!
I not only persuaded Holland to give me his recipe, he also loaned me these cool metal cups. I’m supposed to return them which means another trip downtown. It might be awhile…maybe he’ll forget? I LOVE these things!
This was a fabulous blend of ingredients resulting in a cold, sophisticated and altogether refreshing drink…that sneaks up on you a bit! This recipe used Four Roses Single Barrel Bourbon. This is a complex, full bodied and surprisingly smooth bourbon when sipped that has a delicate long finish that’s unbelievably mellow. Most often sipped straight up or on the rocks; it was a great addition to a great little cocktail!
If you would like to see all of the regional winners take a peek at the Four Roses website. This should keep you busy experimenting for awhile!
The Bolo Tai
Ingredients
- 1.5 oz Four Roses® Bourbon Single Barrel
- .5 oz. Coruba® Dark or other Dark Rum
- .5 oz. Benedictine
- .25 Green Chartreuse
- 1 oz Lime Juice
- .5 oz Orgeat Syrup
Preparation
Fill metal cup with ice. Put all ingredients into a shaker and mix well; pour over the ice in cup.
Garnish with a hearty mint sprig, a wicked high-five, and an orange twist!
2.4
http://www.creative-culinary.com/the-bolo-tai-the-mai-tai-with-some-western-attitude/
This recipe brought to you by Creative Culinary | A Food and Cocktail Blog | Website: www.creative-culinary.com
I was provided with a bottle of the Four Roses Single Barrel Bourbon to make this cocktail however all commentary is my own.