At locally-minded restaurant Decca, owner Annie Pettry looks to her community for inspiration. Instead of bourbon, she highlights brandy aged in bourbon barrels from the neighborhood distillery Copper & Kings.
Brandy has historically been a substitute for bourbon in some julep preparations, and Pettry pays homage to the drink’s history with this spirit. She soaks mint leaves in Copper and Kings absinthe, then lights them on fire to disperse the absinthe and add a smoky, bourbon-inspired flavor to her concoction.
*Recipe courtesy of Decca, Louisville
- 4-6 fresh mint leaves soaked in Copper & Kings absinthe
- ½ ounce mint syrup
- 2 ounces Copper & Kings craft brandy
- 1 glass rinsed in Copper & Kings absinthe
- 1 Soak 4-6 mint leaves in Copper & Kings absinthe, then light on fire. Muddle after flames die out.
- 2 Add mint syrup and Copper & Kings craft brandy. Stir with ice, then dirty dump into a Copper & Kings absinthe-rinsed glass. Garnish with a flaming mint sprig.