Chef's Table: Dempsey's Burger Pub

A Lawrence Favorite Shares Recipes for Cocktails and a Popular Burger and Fries

Article by Dempsey's Bailey Harrell, Pete Sorrentino, Michael Del Campo and Nick Norman

Photography by Kristol Kumar

Originally published in Lawrence City Lifestyle

Spiced Orange Old Fashioned

2 oz Una Familia Reposado Tequila (can also substitute any bourbon of choice)

1 oz Spiced Orange simple syrup

3 dashes orange bitters

2 dashes aromatic bitters

Place the ingredients into a cocktail shaker over ice. Shake well, and then strain into a highball glass with ice. 

To make the Spiced Orange syrup:

32 oz water

32 oz light brown sugar

3 whole star anise

2 cinnamon sticks

Peel from one whole orange

1 2-inch sliced fresh ginger, peeled

¼ cup honey

Combine all ingredients in a medium-sized saucepan. Bring to a boil stirring occasionally, then reduce to low-medium heat for 8-10 minutes, continuing to stir occasionally. Remove from heat and let sit until cooled. (You can jar this as is and let it infuse in the refrigerator for maximum flavor, but this is not required.) If you do not want to wait, use a fine mesh strainer to strain your simple syrup and keep it in a sealed container for up to 3 months in the refrigerator. 

Recipe by: Bailey Harrell

Easy Chocolate Bourbon Milkshake:

1.5 oz Maker’s Mark (or bourbon of choice)

1.5 oz chocolate syrup

4 scoops of vanilla ice cream

4 oz dairy (half & half or milk can be used)

Blend all ingredients together until smooth. Top with whipped cream and a cherry for extra flair!

Recipe by: Bailey Harrell

Eltoe Fries:

To make Elote Topping:

To make Cream Cheese:

1 cup cotija cheese

2 cups sweet corn (drained)

½ cup cilantro

½ cup mayonnaise

½ cup sour cream

1 lime zest

1 lime juiced

1 tsp chili powder

Use your own favorite method to make fries. Then mix together all the ingredients and smother your fries with the topping. If you want to add some extra spice, mix together equal parts sriracha and mayo to make a sriracha aioli to drizzle on top of your dish.

Recipe by: Pete Sorrentino & Bailey Harrell

Jalapeno Popper Burger:

For topping:

3/4 cup shredded cheddar cheese

½ cup bacon bits

4-5 minced jalapenos

1 tsp minced garlic

1 tsp sriracha

2 8oz packets of cream cheese

Pinch cayenne pepper

Pinch minced green onion

For Burger:

4 7-8oz Angus beef burger patties

8 strips of bacon

3 jalapenos sliced

4 burger buns (we use brioche)

Mix together all ingredients for the cream cheese topping and set aside. Cook your burgers and bacon to the required temp. Lightly butter and toast your burger buns. Assemble your burger, buns, bacon, sliced jalapenos, and cream cheese mixture, in your preferred order. 

Recipe by: Michael Del Campo & Nick Norman

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