The Derby doesn't get a lot of attention in Utah, but it deserves its reputation as “the most exciting two minutes in sports.” This year, the run for the roses takes place Saturday, May 4. Cocktail aficionados and fashionistas, take note. This sporting event is as much about the hat and the mint julep as the horses.

High West Distillery celebrates with its fourth annual Kentucky Derby Day Party and the debut of the distillery’s newest barrel-aged cocktail. Following the success of the barreled Manhattan, the new Barreled Boulevardier is High West's version of a classic from the pinnacle period of the cocktail, 1920's Paris

Serve it over ice or stirred and strained with a twist.

 The cocktail is attributed to Erskine Gwynne, nephew of railroad tycoon Alfred Vanderbilt and regular at the renowned Harry’s New York Bar in Paris. In 1927, Gwynne crafted his Boulevardier cocktail with one part bourbon, one part Campari, and one part sweet vermouth. The Barreled Boulevardier is more whiskey-forward, featuring two parts bourbon, one part Vya® sweet vermouth, and one half part Gran Classico®, all blended together and then aged in a whiskey barrel for four months

 You can give it a trial sip, watch the race, compete in the hat contest and snack on food by High West's talented chef James Dumas –spiced Marcona almonds, western pretzels and chips; a charcuterie plate of Beehive cheese, Creminelli Campfire salami, Gold Creek smoked cheddar, Leland Farms smoked trout dip, and pickled crudites; salads and poached salmon; four desserts; and a one-of-a-kind “Big Pan Derby Tailgate. 

 "We’re looking forward to presenting our Rocky Mountain twist on two traditional Kentucky dishes, Burgoo and Hot Browns,” says High West owner Perkins. “Our Burgoo blends pork shoulder and ribs, venison and free-range chicken, garlic, caramelized onion, peppers, rice, kale and a bottle or two of our whiskey. And our Hot Browns are made with roasted wild turkey, smoked parmesan Mornay sauce, apple-wood smoked bacon and roasted Roma tomatoes. If these dishes don’t get your mouth watering, frankly I’m stumped what possibly could.”:

 

Tickets are $35 in advance and $40 at the door.