Team Gibson — Bartender Emily Gibson

Photo by Inner Prism Photography

Team Gibson's Jack Daniel's Rye "Bleed Me Rye" cocktail

Ingredients:
- 2 oz Jack Daniel's Rye
- .5oz Simple syrup
- 3-4 pieces of blood orange
- 5-6 fresh mint leaves
- Crushed ice

Fill glass with crushed ice set aside.
Add mint leaves and blood oranges to shaker and muddle well.
Add simple syrup, Jack Daniel's Rye, and ice and shake vigorously.
Strain into glass.

Photo by Inner Prism Photography

Team Gibson - Chef Lorraine Desmond

Photo by Inner Prism Photography

Chef Lorraine Desmond's The Lamb Sandwich”

Ingredients:
- 2 slices of Jewish Rye buttered and toasted in a cast iron pan
- ¼ cup shredded arrowhead cabbage slaw with julienned carrots and sweet potatoes dressed with 2 tablespoons dressing (red wine vinegar, olive oil, Siracha, and Italian seasoning spices
- ¼ cup Jack Daniel’s Rye Barbecue sauce*
- One Lamb Shank braised and pulled off bone
Braise 2 hours in mirepoix vegetables, herbs, blood oranges, and Jack Daniel’s Rye Whiskey
Toss in barbecue sauce
French fried red onions
Soak thin slices in buttermilk and sriracha
Dredge in seasoned flour
Fry until crispy

Jack Daniel’s Rye Barbecue sauce*
- 1t. olive oil
- ½ Vidalia onion diced
- 1 clove garlic minced, saute until golden
- ¼ c apple cider vinegar
- 2TJack Daniels Rye Whiskey
- 1TFrank’s hot sauce
- 1T Worcestershire
- Splash of Tamari Soy
Add and reduce by half
- ¼ c Dijon Mustard
- ½ c Whole grain mustard
- 2T local Honey
- 2t molasses
- Orange zest and 1T juice
- Stir in and let cool

Photo by Inner Prism Photography

Team Mack — Bartender Melanie Mack

Team Mack's ‘the little red dress”

Ingredients:
- .5 oz fresh squeezed lemon juice - .75 oz Faygo Rock n' Rye reduction
- an egg white
- 2 oz Jack Daniel's Rye

‘dry’ shake all of the wet ingredients in a shaker tin set vigorously for thirty seconds
add half of tin with ice and shake again for thirty seconds or until tins are very frosty
prepare chilled coupe glass and double strain directly into chilled coupe glass
garnish with a long lemon twist

Team Mack - Chef Shawn Addison

Chef Shawn Addison's Smoky Rueben Turkey Burger

Ingredients:
- Grilled Marbled Rye
- 12 oz Ground Turkey burger (press thin to pan fry)
- 2 slices Swiss Cheese
- 3 slices Turkey Pastrami (sliced very thin)
- Sauerkraut (well-drained)
- Smoky Russian Dressing (Mayo, Spicy Cocktail Sauce w/horseradish, sweet relish, 1/4t smoky paprika)

Team LeRoy — Bartender Kayla LeRoy

Team LeRoy's ‘Head Over Peel'

Ingredients:
- 1.5 oz Jack Daniel's Rye
- .75 oz dehydrated banana-infused tawny port
- .75 oz maple syrup
- .75 oz lemon juice

Add all ingredients into a shaker, then add ice. Shake well, double strain. Garnish with a dehydrated banana slice.

Team LeRoy - Chef Rebecca Wurster

Chef Rebecca Wurster's “The Kickin’ Chicken”

Ingredients:
One rosemary, vinegar, and maple syrup sous vide chicken breast, double battered, fried, and sauced with Ancho chili buffalo sauce, pickled radishes, micro greens, avocado, huntsman cheddar-Stilton cheese, on a black sesame and onion Rye bun.

Team Henry — Bartender Christine Henry

Photo by Iconica Art

Team Henry's GTO Sidecar

Ingredients:
- 1 1/2 oz Jack Daniel's Tenn. Rye
- 3/4 oz Grand Marnier
- 3/4 oz Sweet Vermouth
- 3/4 0z Calamansi Juice

Add ingredients to a shaker with ice and shake until well-chilled.
Strain into the prepared glass.
Garnish with an orange twist.

Photo by Iconica Art

Team Henry - Chef Eddie Bautista

Photo by Iconica Art

Chef Eddie Bautista's Lobster Crispy-Cristo Roll with Smoked dip sauce

An indulgent take on a lobster roll and monte cristo sandwich!

Ingredients:
Rye Bread:
- Rye whole loaf bread (Zingerman’s Rye loaf) - slice thick
- 3 eggs
- 5 oz Panko breadcrumbs
Dip slices in egg then breadcrumbs and fry bread slices
Spread 2T Zingerman’s pimento cheese spread on inside bread slice
2 oz foie gras slice - thin (optional, can also add bacon if you’re feeling extra fancy)

Lobster salad:
- 4-5 oz Lobster tail/meat cooked/sautéed (cut into 1-inch pieces)
- Finely chopped onion
- Finely chopped celery
- Salt & pepper to taste
- Mayo to taste

Combine ingredients, set aside.

Smokey Dipping Sauce
- 1/2 pkg Smoked Fish (we suggest baby mackerel)
- 3 oz Chopped Shrimp
- 2 oz Chopped Onions
- 1/2 pkg Achuette
- 1 oz Oil
- 2 oz Butter

Sautéed onions in and oil butter
Caramelized onions and Smoked fish
Make a rue (flour & butter)
Add Achuete Powder
Combine ingredients in pan.

Photo by Iconica Art

Team Finsilver — Bartender Michael Finsilver

Team Finsilver's “Phoebe’s Return”

Ingredients:
- 2 oz Jack Daniel’s Rye
- .75 oz Lemon juice
- .75 Passionfruit concentrate
- .5 oz Vanilla-Almond Falernum
- .5 oz Pineapple Coconut Orgeat
- A few dashes of absinthe

Add all ingredients except the absinthe to a blender with 6 oz of ice.
Blend on high until smooth.
Garnish with the dashes of absinthe, at least one cocktail parasol, a few pineapple leaves, a piece of lemon peel, and anything else tropical within arm’s reach.

Team Finsilver - Chef Brennan Calnin

Chef Brennan Calnin's Smoked Jerk Lamb Wrap

Ingredients:
- Homemade rye flatbread
- Smoked jerk lamb shoulder
- Roasted sweet potato
- Mango-Jack Daniel’s Rye chutney
- Curried cabbage cilantro salad