Barrel-Aged Chocolate Cake
by Tonya Mays-Cronin

Ingredients:

• For Cake Layers:
• 336 grams All Purpose Flour
  605 grams Granulated Sugar
  1 Tablespoon Baking Soda
  1.5 teaspoons Baking Powder 
• 1.5 teaspoons Salt
  363 grams Buttermilk
  165 grams Canola Oil
  3 Whole eggs at room temp, slightly beaten
  1.5 Teaspoons of vanilla extract
  144 grams of cocoa powder
  12 ounces of freshly brewed Pappy Van Winkle Barrel-Aged Coffee
  
  For Chocolate Buttercream:
• 230 grams unsalted butter, room temp
  450 grams of powdered sugar
  45 grams of cocoa powder
  4 tablespoons of heavy cream
  2 pinches of salt
  2 teaspoons of vanilla extract
  
• optional topping: Pappy Van Winkle Barrel-Aged Coffee Brittle
• 
  

Recipe Note: Yields 3 - 9 inch cake rounds for a 3 layer cake. 

Directions:

For Cake Layers:

1. Preheat oven to 330 degrees. 
2. Spray cake pans with cooking spray and place parchment rounds in the bottom of each cake pan. Set aside.
   
3. Mix together flour, sugar, baking soda, baking powder and salt. Sift into a bowl and set aside.
4. In another bowl mix together buttermilk, canola oil, eggs and vanilla.  
5.  Add the wet ingredients to the dry and mix until no clumps exist.  
6.  Mix your coffee and cocoa together until combined. Let cool for 5 minutes. 
7. Add your coffee mixture to your batter. 
8. Divide into your prepared cake pans evenly.  About 650 grams of cake batter per pan. 
9. Bake for about 35-45 minutes or until done. (If you stick a knife in the middle it will come out clean when your cake is done. There may be crumbs but that’s okay as long as it is not wet with batter).

For Buttercream:

1. With a handheld mixer or stand mixer, beat the butter until creamy. 
2.  Add powdered sugar, cocoa salt, cream and vanilla.  
3. Beat on low for about 30 seconds and then increase speed until lightened and whipped.  For personal preference, you can add more powder sugar for a thicker consistency or a tablespoon of heavy cream for thinner.  
4. Ice and assemble. Chop Brittle and sprinkle over top layer. 

Chef Bio:

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.

Old Timer Highball Cocktail 

by SC Baker

Ingredients:

Hot House Flower Gin

by Jaz'min Weaver

Ingredients:

•  1 1/4 oz Liberator Barrel Rested Gin 
•  3/4 oz Meletti 
•  3 dashes Pappy Van Winkle Barrel-Aged Pepper Sauce

Directions:

1. Add ingredients to a shaker with ice.
2. Pour into Pappy & Company Old Fashioned Glasses
   
   

Chef Bio:

Jaz'min Weaver is a metro Detroit Mixtress that runs the bar program at Frame, a dual concept restaurant that does both monthly chef residencies and 5 course tasting menus with beverage pairings. She's been bartending for a decade, with half that time spent at Frame. She fell into bartending after receiving her English Degree at the University of Michigan, when she interviewed the head chef and beverage director of a local prix fixe restaurant and got invited to join the team due to her positive attitude and professionalism. She was a 2022 spirits mentee for The LEE Initiative and later this month will be transitioning into the role of National Brand Ambassador for Bardstown Bourbon Company. 

Barrel-Aged Espresso Martini

by Taylor Davis

Ingredients: