Fred Booker Noe III,  Kentucky bourbon maker Jim Beam’s great-grandson,  visited New Zealand and got some help inventing a new drink called Jimmy’s Ice Tea.

• Jim Beam Black,
• dash of manuka honey
• lemon juice
• topped with L&P (Lemon and Paeroa)
• lemon-flavored mineral water

The winner was Patrick Prendergast, while runners-up Aaron Chamberlain presented the Ruapehu, and Donovan McMaster presented the Bourbon Bonanza.

Recipes:

Jimmy’s Ice Tea
by Patrick Prendergast
Glass: Highball
Method: Shaken
Ingredients: 30ml Jim Beam Black, dash manuka honey, 15ml lemon juice, top up with L&P
Garnish: Lemon slice
Mixing: Combine the lemon juice and Jim Beam Black with the honey.

Shake well and pour into a rocks glass over ice. Top up with L&P, then garnish with a lemon slice and two straws.

Ruapehu
by Aaron Chamberlain
Glass: Rocks
Method: Stirred
Ingredients: 30ml Jim Beam Black, 30ml Kerikeri manuka mint organic tea, 3 bar spoons of honey (or to taste), 3-4 drops Kaitaia Fire pepper sauce
Garnish: Mint and chilli peppers
Mixing: Make the manuka mint tea in advance and chill. Measure into a mixing glass the Jim Beam Black, tea and Kaitaia Fire. Stir and pour into a rocks glass. Garnish with chilli peppers, mint and two straws.

Bourbon Bonanza
by Donovan McMaster
Glass: Highball
Method: Muddled
Ingredients: 30ml Jim Beam Black, 1 bar spoon of manuka honey, 4 wedges golden kiwifruit, top up with Phoenix ginger beer
Garnish: Sliced kiwifruit
Mixing: Line glass with manuka honey and muddle kiwifruit wedges in the glass. Fill glass with ice, then pour Jim Beam Black. Top up with ginger beer, then stir. Garnish with two to three slices of kiwifruit and two straws.