What’s shaken’ at the River and Rail Restaurant in Roanoke, Virginia?!

Find out and enjoy some of Shane Lumpp’s fabulous cocktail recipes 

on the Roanoker Magazine’s Blog:  

https://theroanoker.com/blogs/behind/cocktails-with-shane/

This year the Kentucky Derby is on May 5, the same day as Cinco de Mayo.  So let’s make “Cinco de Mayo Kentucky Lemonade”!  with Kentucky bourbon of course!

Fire and Ice Kentucky Lemonade 

Makes 8 cups

• 1 cup granulated sugar
• 1 cup water
• 1 1/2 cups fresh lemon juice (from approximately 6 lemons ~ don’t worry about the seeds, they will be strained out later)
• 1/2 cup fresh Mint Leaves + a few mint sprigs for garnish
• 2/3 cup Bourbon
• 4 cups ginger ale
• large ice cubes
• 12 slices fresh Mandarin oranges, cut slices in half
• Maker’s Mark Bourbon Cherries for garnish
• 8 very thin slices (adjust the number of slices to taste ~  these are hot, so be careful!) Serrano peppers, seeds and membrane removed
• Fine sugar for cocktail glass rim (fine sugar is available at Fresh Market)

1. In a small saucepan, combine granulated sugar and water and heat over medium heat.  Heat until sugar dissolves into water and mixture is clear.  Simmer 1-2 minutes, then remove from heat.

2. Add lemon juice, mint leaves, Serrano pepper slices and Bourbon, then let mixture cool.

3. Pour mixture through a fine strainer into a pitcher to remove solid particles and mint leaves.  Rim cocktail glasses with Fine Sugar.  To rim glasses place fine sugar on a small plate.  Rub the edge of each cocktail glass with a lemon wedge.  Roll the edge of the glass in the fine sugar.  For each lemonade cocktail mix 1/2 cup lemonade mixture to 1/2 cup ginger ale and stir to combine.  Add 2 or more large ice cubes and 2 mandarin orange slices.  Garnish with Maker’s Mark Bourbon Cherries and a sprig of mint.

   April was a happy month of celebrations for our family.  We enjoyed a special food and wine pairing dinner at River and Rail Restaurant in Roanoke, Virginia.  My bubbly sister-in-law Kelly is pictured above with a jeroboam of Billecart-Salmon “Brut Réserve” Champagne. (Jeroboam = 4 standard bottles of champagne).  We enjoyed pairing this champagne with a spectacular seafood display…Lobster, American Sturgeon Caviar service, oysters, shrimp, smoked trout rillette. 

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