This is a partnership made in Kentucky Derby heaven!
Jeptha Creed Distillery in Shelbyville, Kentucky has teamed up with Peterson’s Steakhouse in Fishers to share some great Derby Day recipes and cocktails you can make at home.
Mike Stone, Sales Manager of Jeptha Creed Distillery, and Chef Dave Foegley, Executive Chef of Peterson’s Steakhouse, joined us today to make the traditional Mint Julep cocktail, Hot Streak cocktail, Shrimp Vodka on Bucatini and Hooray Pie.
Traditional Mint Julep
Ingredients:
- 2 oz Jeptha Creed 4 Grain Straight Bourbon
- 0.75 oz mint simple syrup
- 2 dashes of molasses bitters
- 2 sprigs of mint
- Crushed ice
Directions:
Add the simple syrup and the mint leaves to a glass. Crush the leaves until they break down. Fill the glass with crushed ice, then pour in the bourbon. Use a spoon to stir the soft cocktail to combine. Top with more crushed ice. Garnish with a sprig of mint.
HOT SERIES
Ingredients:
- 1.5 oz Jeptha Creed hot pepper vodka
- 0.5 oz lemon juice
- 0.5 cup ginger beer
- Shoot celery bitter or celery salt
- lemon wedges
- olives
Directions:
Pour vodka and lemon juice into a copper mug; add ice and ginger beer with a pinch of celery bitters. Stir to combine. * Bow tie garnish – Cut the lemon slice into wedge-shaped triangles and slide it over the skin of the toothpick first. Then drag the olive to touch the lemon wedge. Finally, first add a second corner inside to create a trim bow tie.
Shrimp Vodka on Bucatini
Ingredients:
- Jeptha Creed Hot Pepper Vodka Sauce
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 3 minced garlic cloves
- Pinch of red pepper flakes
- ½ teaspoon kosher salt
- 1 tablespoon chopped basil
- 1/4 cup sun-dried tomatoes
- 14 ½ oz peeled tomatoes
- ¼ cup of white wine
- ¼ cup Jeptha Creed Hot Pepper Vodka
- 1 ½ cups heavy cream
- 2 ounces grated Parmesan Reggiano
Directions:
In a large saucepan over medium heat. Add onion oil and garlic. Sauté for 2 minutes, stirring often Add the white wine and vodka, deglaze the pan and reduce the heat to ½ on medium. Stir in the peeled tomatoes and sun-dried tomatoes. Stir in heavy cream, salt, red pepper. Simmer until thickened about 5-10 minutes. Stir in the parmesan. Remove from fire. Puree with a butter hand blender until smooth.
Mix the sauce with 1 can of cooked pasta (no oil added to the water, just salt). Divide among 4 bowls and garnish with basil and Parmesan.
Hooray Pie
Jeptha Creed Bloody Butcher Corn Bourbon Pie
- 1 9-inch deep-dish pie crust, thawed and fluted edges
- 1 ½ cups chopped pecans
- 1 cup chocolate chips
- 1 cup corn syrup
- ½ cup brown sugar
- ½ cup demerara sugar
- 4 lbs lightly beaten eggs
- ¼ cup melted butter
- All Purpose Flour 2TBS
- 2 tablespoons Bourbon Jeptha Creed
- 2 teaspoons vanilla bean paste
- ½ teaspoon kosher salt
- Preheat the oven to 325
Directions:
Sprinkle pecans and chocolate chips over the pie shell
Whisk corn syrup, brown sugar and demerara together in a saucepan. Bring to a boil over medium heat until the sugar has dissolved.
Whisk the eggs, butter, bourbon vanilla flour and salt in a heatproof bowl. Slowly pour 1/3 of the syrup mixture into the egg mixture. Whisk constantly until incorporated. Add the rest of the syrup and whisk until smooth.
Pour the syrup/egg mixture over the pecans and chocolate in the shell.
Bake at 325 45-50 minutes. The pie will be a bit jiggly. Remove from the oven and let cool to room temperature.
For more information:
jepthacreed.com
petersonsrestaurant.com
