It’s important to use what you grow wisely. The Wornall/Majors Herb Cocktail Party was held Thursday, April 23, at the Alexander Majors Barn, and four local mixologists from the Kansas City chapter of the United States Bartenders’ Guild turned the herbs grown in the garden by the Wornall House into three cocktails and a mocktail at the annual fundraiser.
While partygoers munched on bites from Flavor Trade’s Shannon Kimball, Cleaver & Cork’s Andrew Olsen and Zac Snyder, Voltaire’s Ryan Miller and Extra Virgin’s Berto Santoro, made a mint Julep with barrel-aged Samogon, a Rosemary Vodka Collins, a vodka cocktail with thyme, lime and oleo saccharum (sugared oil), and a fizzy mocktail with fresh basil, lemon and Amarena cherry. The proceeds from the party fund programs at the museums and The Recommended Daily was glad to be a sponsor. We wanted to give you a look into the night in this slideshow. The photos are all courtesy of Jeremy Cranfill Photography.
Mixologist Zac Snyder mixes up the Samagon version of the Julep.
The Stiletto vodka cocktail (left) and the fizzy mocktail.
Cocktail partygoers — there were plenty of hats — chat in the historic Alexander Majors Barn.
See, we told you about the hats. Ryan Miller (left) and Berto Santoro get to mixing.
Shannon Kimball (center), of Flavor Trade, cooked up ribs, asparagus and herb potatoes for the evening.
Mixologist Andrew Olsen (he’s got a hat, you just can’t see it) mixes up a mocktail.
Bite-sized Whimsey’s Cheesecakes were the dessert.
Fresh herbs were available for purchase, to raise additional funds for the Wornall/Majors House, and so folks could try the play-it-home game with cocktails.[Photos by Jeremy Cranfill Photography]