Andrew Olsen from Cleaver & Cork was recently named the Kansas City finalist in the Four Roses Charity Cocktail Challenge, which raised funds for Stupid Cancer. Andrew will compete with bartenders from 7 other cities for a chance to spend a day with their Master Distiller Jim Rutledge.

Andrew Olsen of Cleaver and Cork

Andrew Olsen of Cleaver and Cork

For the competition, Andrew showcased Four Roses Small Batch in his Carly’s Caribbean Sour Cocktail.

I was at Cleaver & Cork a few months ago and the both the food and cocktails are amazing. If you have not been, it is worth going. The menu developed by Chef Alex Pope uses a mix of local and seasonal ingredients. The cheese curds are amazing and the sweet potato soup is the best I have ever had.

Cleaver and Cork

Cleaver and Cork Cheese Curds

Cleaver and Cork Sweet Potato Soup

Cleaver and Cork Sweet Potato Soup


I have been invited in to try Andrew’s new cocktail but due to some traveling I cannot make it in for a while. So in the meantime the folks at Four Roses have sent me a couple samples of the Four Roses Small Batch Bourbon and the recipe to create it at home.

Andrew Olsen of Cleaver and Cork

Andrew Olsen of Cleaver and Cork

Carly's Caribbean Sour

Carly’s Caribbean Sour

I must say I am pretty impressed with my cocktail making skills.  I loved the citrus notes of the drink and the bourbon is incredibly smooth. Here is the recipe so you can practice your cocktail slinging skills as well.

Carly’s Caribbean Sour
1.5 oz Four Roses Small Batch Bourbon
3/4 oz Lemon Simple
3/4 oz Lemon Juice
1/2 oz Angostura
1//2 Orange Juice

Lemon Simple is a lemon infused simple syrup.  I made my own by combing equal parts sugar and water steeping in some lemon zest and adding a little fresh lemon juice. The recipe follows.

Lemon Simple Syrup

1 cup sugar

1 cup water

Zest of one lemon

1/4 cup lemon juice

Combine water and sugar in sauce whisk until sugar is dissolved. Add lemon zest and bring to a boil for 2 minutes. Remove from heat and let steep for 15 minutes.  Strain through mesh strainer and discard zest and any lumps. Add 1/4 cup lemon juice and mix well.  Pour into glass mason jar or storage container of choice. This should keep for about a month in the fridge.

If you have a great food find in KC email me.
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