Quail Hunt Cocktail Roundup
With our 4th Annual Quail Hunt right around the corner, everything is abuzz around Ledbury HQ. The Quail Hunt is our most anticipated event of the year — an opportunity for us to connect with customers, friends and partners near and far to share great food, drink, music and even a s’more by the bonfire.
We couldn’t be more excited to have our friends from Bulleit in town for this year’s event. Bulleit has graciously partnered with us on the Quail Hunt to bring a bar setup that’s not to be missed. Three of our most well-respected local bartender friends will be serving up Bulleit cocktails at the helm of Bulleit’s infamous woody. For those of you who aren’t attending the event, don’t let the FOMO get you down. We put together a roundup of our Quail Hunt drinks so you can cozy up with a cocktail and watch the #LedburyQuailHunt posts roll through on Instagram.
Over & Under Punch — Crafted by Thomas “T” Leggett of The Roosevelt
Bulleit Bourbon, Oloroso sherry, pineapple, lemon, green tea, mace tincture
750 ml bourbon
12.5 oz oloroso sherry
2 cups pineapple syrup 1:1
1 cup lemon
1 cup strong green tea
10 dashes mace tincture (aromatic bitters would be an appropriate replacement)
Combine all ingredients and invite a few of your closest friends over to share this strong sippin’ punch.
To make pineapple syrup: Make a simple syrup consisting of one cup of sugar to one cup of water. Soak one cup of fresh pineapple in the syrup overnight then strain out solids. Bottle and refrigerate.
Gypsy Dreams — Crafted by James Kohler of Saison
Bulleit Rye, Dolin Rouge, Fernet, Campari, Cinnamon tincture
1.5 oz. Bulleit Rye
0.75 oz. Dolin Rouge
0.25 oz. Fernet
0.5 Campari
4 drops cinnamon tincture
Build all ingredients in a mixing glass. Add ice, stir and strain into a coupe glass. Enjoy
To make cinnamon tincture: Soak cinnamon sticks in a high proof neutral grain spirit for 1-2 days. Remove cinnamon sticks.
The Hopped Honey Bobwhite — Crafted by Kjell Anderson of Metzger
Bulleit 10 Year, Chinook-hopped Fir Honey, Scrappy’s Grapefruit Bitters
2 oz. 10 Year or Bulleit Rye
Barspoon of Honey
Dash of Bitters
Combine all ingredients in an Old Fashioned glass with a large piece of ice, stir and garnish.
All photographs courtesy of Kate Thompson, Betty Clicker Photography. Follow Kate on Instagram here.
Over & Under Punch — Crafted by Thomas “T” Leggett of The Roosevelt
Bulleit Bourbon, Oloroso sherry, pineapple, lemon, green tea, mace tincture
750 ml bourbon
12.5 oz oloroso sherry
2 cups pineapple syrup 1:1
1 cup lemon
1 cup strong green tea
10 dashes mace tincture (aromatic bitters would be an appropriate replacement)
Combine all ingredients and invite a few of your closest friends over to share this strong sippin’ punch.
To make pineapple syrup: Make a simple syrup consisting of one cup of sugar to one cup of water. Soak one cup of fresh pineapple in the syrup overnight then strain out solids. Bottle and refrigerate.
Gypsy Dreams — Crafted by James Kohler of Saison
Bulleit Rye, Dolin Rouge, Fernet, Campari, Cinnamon tincture
1.5 oz. Bulleit Rye
0.75 oz. Dolin Rouge
0.25 oz. Fernet
0.5 Campari
4 drops cinnamon tincture
Build all ingredients in a mixing glass. Add ice, stir and strain into a coupe glass. Enjoy
To make cinnamon tincture: Soak cinnamon sticks in a high proof neutral grain spirit for 1-2 days. Remove cinnamon sticks.
The Hopped Honey Bobwhite — Crafted by Kjell Anderson of Metzger
Bulleit 10 Year, Chinook-hopped Fir Honey, Scrappy’s Grapefruit Bitters
2 oz. 10 Year or Bulleit Rye
Barspoon of Honey
Dash of Bitters
Combine all ingredients in an Old Fashioned glass with a large piece of ice, stir and garnish.
All photographs courtesy of Kate Thompson, Betty Clicker Photography. Follow Kate on Instagram here.