By Liz Petoniak | Photographs by Michael Fornataro
COMING IN HOT
Feel the excitement of Derby day at one very fitting hot spot — Rivers Casino. Jeff Dietz, sommelier, and Philip Pierson, chef, of Andrew’s Steak & Seafood, bring the heat with their Ginger Julep, a twist on the popular mint julep that incorporates a homemade bitter lemon soda and ginger simple syrup, garnished with candied ginger. “It’s non-traditional, very refreshing, and trendy,” says Dietz.
Andrew’s Steak & Seafood, 777 Casino Drive, North Shore. 412.231.7777. riverscasino.com.
Hana Zoufalik, food and beverage outlets manager at Ace Hotel Pittsburgh’s Whitfield Restaurant, concocts a drink that fuses Southern charm with Southern twang. Aptly named Running Mate, the warm flavors of Blanton’s bourbon mix with a cooling egg white and her own grapefruit tarragon syrup for one smooth ride. She says, “A whiskey sour is very simple, but the grapefruit and the tarragon balance out the bourbon and also give the drink a burst of spring.” Sip with your Derby hat on and your pinky up.
Whitfield Restaurant, Ace Hotel Pittsburgh, 120 S. Whitfield St., East Liberty. 412.626.3090. whitfieldpgh.com.
The idea of celebrating in the winner’s circle inspired Michael Anderson, bar manager at Butcher and The Rye, to craft the Grand Cru Julep. Pairing bourbon culture with old world finesse and utilizing the unexpected combo of Champagne syrup and brandy, this complex drink is completely indicative of Butcher’s style — heavy on the whiskey, that is. We’re betting this delicious libation will transport you straight to Churchill Downs.
Butcher and The Rye, 212 6th St., Downtown. 412.391.2752. butcherandtherye.com.
→ Find the recipes for these drinks online at our sister publication, Edible Allegheny.