Celebrate Derby and all things Spring with innovative recipes crafted by Lee Initiative chefs!
Giving chefs their choice of our Pappy & Company barrel-aged gourmet goodies and letting them craft innovative and unique recipes using them has always been a pipe dream of ours! So when we partnered with a chef we have long admired, both for his culinary achievements and his devotion to his philanthropic endeavors (not to mention just an overall great guy we are honored to call a friend), Edward Lee and chefs and mixologists from the Women Culinary and Spirits Program of his foundation, The Lee Initiative, we were thrilled! Seven chefs created a collection of exciting and creative craft cocktails, unique desserts and more using our Pappy & Company for an experience beyond our wildest imaginations!
As amateur chefs but expert level enjoyers ourselves, we set out to create our signature line of Pappy & Company barrel-aged and bourbon inspired products to be accessible to every level of home to professional chef and versatile enough to be used for everything from breakfast to Pappy Hour. We have found countless ways to use and enjoy them, but it was truly a special treat to see the creativity abound from these chefs!
Enjoy the way Tonya Mays-Cronin used our Pappy Van Winkle Bourbon Barrel-Aged Coffee and our Pappy Van Winkle Bourbon Barrel-Aged Coffee Brittle for a richly decadent chocolate cake with a brittle topping. SC Baker whipped up an Old Timer Highball cocktail infused with the flavor from our Pappy Van Winkle Barrel-Aged Pure Maple Syrup. Jaz'min Weaver gave us a Hot House Flower Gin cocktail with a kick from our Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce, and Taylor Davis created the Barrel-Aged Espresso Martini of our dreams using our Pappy Van Winkle Barrel-Aged Coffee , Pappy Van Winkle Barrel-Aged Maple Syrup and a surprise Pappy Van Winkle Bourbon Barrel-Aged Coffee Brittle topper.
Bravo to these chefs and thank you for your inspired, fun and delicious creations you created specially for us! Check out our bundles featuring these Pappy & Company favorites and more and see what you can come up with!
Barrel-Aged Chocolate Cake
Old Timer Highball
Featuring:Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
Suggested Glassware: Pappy & Company Tall Tumbler Glasses
Hot House Flower
Featuring:Pappy Van Winkle Bourbon Barrel-Aged Pepper Sauce
Barrel-Aged Espresso Martini
Suggested Glassware: Signature Keys Nick & Nora
We love seeing how these incredibly creative chefs and mixologists have brought our Pappy & Company products to life!
Louise Van Winkle Breen, Co-Founder
For Cake Layers:
Tonya is a graduate of Lexington’s Sullivan University and the chef and owner of Kismet in Lexington alongside her husband. Kismet is partnered with the Burl in the Distillery District and serves a street food-esque menu with an Asian Fusion. Tonya and her husband have two daughters who are their biggest food critics. Her love for both food and her family go hand in hand because some of her best memories being young are with her grandmother in the kitchen.
1.5oz Maker’s Mark Cask Strength
.5oz Walnut Liqueur
.5oz Pappy Van Winkle Barrel-Aged Pure Maple Syrup
1oz Lemon Juice
3 dashes Peach Bitters
Optional garnish: lemon wheel
SC Baker has been an active member of the food and beverage hospitality community in Kentucky since 2016. She currently tends bar at Expo in Louisville, is a Spirits Mentee graduate of The LEE Initiative, and is the Vice President of the Kentucky Chapter of the United States Bartenders Guild. She has a passion for expanding her knowledge of the craft through spirits education, cocktail competitions, community engagement and mentorship, and she holds several spirits certifications, including: WSET in Sake, with Distinction, Executive Bourbon Steward, Stave & Thief Society/Moonshine University, Diploma in Single Malt Whisky, Edinburgh Whisky Academy, Certification in Canadian Whisky, Lush Life Productions in partnership with Hiram Walker, and Award ‘T’ Professionalization in Tequila Culture, El Consejo Regulador del Tequila.
1 1/2 oz Old Foresters 100
Two dashes Orange bitters
1 piece of Pappy Van Winkle Barrel-Aged Coffee Brittle
Taylor has been in the culinary space officially since 2016. She started in the industry by participating in FCCLA cooking events and attending Early College and Career Center in Elizabethtown, KY. Taylor attended college at Sullivan University and worked at Bellarmine University, Cheesecake Factory, Butchertown Grocery, Proof on Main. She currently works as a Lead Line-cook at Barn 8.