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Archive for December, 2015

5 Rye Whiskey Drinks for the Holidays

The holidays are upon us which means a few drinks may be in order.

Regardless of whether you are entertaining or just trying to make it through that awkward family dinner, you can never go wrong with a little rye whiskey. Need a few drink ideas? Check out the delicious options below.

Cadet Punch

When most people think of punch, they think of their high-school prom or uncomfortable office parties. Cadet Punch steps it up a notch bringing punch to a whole new level. This tasty drink includes oleo-saccharum (magical sugar), Angostura bitters, and of course, a bottle of rye whiskey. You can view this sophisticated punch recipe here.

Mott and Mulberry

This elevated apple cider, created by Leo Robitschek, is richness, spice, and sweet all rolled into one. Ingredients include apple cider, rye whiskey, Demarara, and lemon. Sound amazing? Check out the full recipe here.


Are you a fan of maple syrup? If so, this sweet cocktail brought to you by Erik Adkins will be sure to tickle your fancy. Made with rye whiskey, maple syrup, egg white, and Angostura bitters, this drink is perfect for anyone who is partial to the Sours family. Find out how to make the Filibuster here.

Rye and Ginger Hot Toddy

If you are looking for something warm this holiday season, try pairing this soothing drink with some cookies or other scrumptious treats. Also great as a night-cap, this hot toddy is made with rye whiskey, ginger, and honey. The complete recipe can be found here.

Hot Buttered Rye

With the holidays comes colder weather, but this creamy drink will keep you happy and toasty inside by the fire. The main ingredients are rye whiskey, maple syrup, heavy cream, and nutmeg. Interested? Take a look at the full recipe here.

Best Book Roundup of 2015

There is nothing better than learning more about the things you love. If all things rye and delicious drinks come in at the top of your list, these fun, informative books from 2015 are definitely worth a look.

Bourbon Empire: The Past and Future of America’s Whiskey

If you are curious to know how bourbon came into existence and why it is rising in popularity, this is the book for you. Bourbon Empire, written by Reid Mitenbuler, takes readers on a journey through the past and explores how whiskey and its industry influenced America.

Bourbon Curious: A Simple Tasting Guide for the Savvy Drinker

Fred Minnick, a Wall Street Journal-best-selling author, let’s you in on the truth surrounding bourbon myths and offers a detailed tasting guide that is sure to assist even the savviest of drinkers when it comes to selecting the perfect bourbon. Also included are details about distillery production methods, and best of all, recipes.

Bourbon Mixology: 50 Bourbon Cocktails from 50 Iconic Bars (Volume 2)

Author Steve Akley shares 53 tasty bourbon cocktails from over 50 different iconic bars in the United States. Signature cocktail recipes provided by some of the most well-known drinking establishments in the US fill the pages including; Bourbons Bistro in Louisville, Kentucky, Buckhorn Exchange in Denver, Colorado, and Hard Water in San Francisco, California.

American Whiskey, Bourbon & Rye: A guide to the Nation’s Favorite Spirit

This handy book, written by Clay Risen, offers you a look into a number of distilleries and brands using a comprehensive A-to-Z guide. Each individual section includes the maker’s history, location, bottling information as well as details about color, palate, age, price, and proof. Seeing as this is the second addition, readers will be happy to take in over 300 featured whiskeys and over 100 new entries.

Whiskey: A guide to the Most Common Whiskeys, and How to Know the Difference between the Good, Bad and the Ugly

Written by Tadio Diller, this book is packed full of useful information and recipes for both beginners and seasoned whiskey drinkers. Inside you will find a brief history, interesting facts, and details about the different types of whiskey. You can also find tips for judging a good whiskey and learn how to tell when you have encountered an imposter.

Whiskey Distilled: A Populist Guide to the Water of Life

Brought to you by Heather Greene, this is a great book for those just beginning to explore the wonderful world of whiskey. She responds to those nagging questions that no one else ever seems to answer while mixing new research with engaging visuals to produce an encouraging, easy to read guide.

The Essential Scratch and Sniff Guide to Becoming a Whiskey Know-It-All: Know Your Booze Before You Choose

Who doesn’t like a good scratch and sniff book? Written by Richard Betts, this may do well as a novelty gift for whiskey lovers or a conversation piece although it does contain some good basic information. As an added bonus, it contains a fold out wheel that categorizes and ranks a large variety of whiskeys you may encounter.

Cover crops are an important part of the agricultural industry. They have been used for hundreds of years as a natural way to maintain and protect soil. Cover crops, also referred to as, “green manure,” are hardy plants that are planted to cover and protect bare soil, usually after the fall harvest or before crops are grown in the spring.  Bare soil is vulnerable to elements such as wind and rain, weeds, pests, and loss of nutrients.


Dakota quality grain

Benefits of Cover Crops

Cover crops offer a variety of benefits when it comes to the maintenance and protection of soil. These crops help protect against erosion, weeds, diseases, and pests and help increase organic matter, soil quality, and soil fertility.

Soil Erosion

Cover crops can help prevent erosion from rain, snow, snowmelt, and wind. These crops provide shelter for the soil greatly reducing the impact of water. The roots of these plants help to stabilize soil and ultimately help control water runoff which can be can detrimental to both your soil and the surrounding environment.


Cover crops that grow quickly will compete with weeds for light, space, and nutrients making it very difficult for weeds to survive. Some cover crops release certain compounds from their roots and leaves that act as a natural herbicide killing seeds and small plants, and best of all, weeds.

Organic Matter

Cover crops increase organic matter which helps improve soil stability, structure, and fertility as well as aiding in the soils ability to hold nutrients and moisture. Organic matter also helps reduce diseases by stimulating microorganisms.

Cover Crop Options

There are a number of different options when it comes cover crops depending on your environment and needs.


One of greatest benefits of using legumes as cover crops is the fact that they can fix nitrogen from the air and add it into the soil. Popular legumes include red clover, berseem clover, peas, alfalfa, and hairy vetch. Berseem clover is a good choice for warmer seasons because it is drought tolerant, it grows quickly, and it’s dense allowing for good weed suppression. If you are looking for a cover crop that can withstand a harsh winter, hairy vetch is extremely cold hardy.


The root systems of grasses are great for stabilizing soil and improving the overall structure. While they can’t fix nitrogen from the air, they are able to collect it from the soil. Popular grasses include winter rye, ryegrass, sudan grass, winter wheat, and oats. Sudan grass does well in warm weather, loosens soil, and is thought to help control pests as they produce toxic compounds. Winter rye is great for colder climates as it grows quickly and can withstand hard freezes enabling it to be planted well into the fall.

Cover crops are a great, natural option for maintaining and protecting soil during times when the soil would usually be bare. They are beneficial for a number of reasons including; increased soil stability and fertility, increased organic matter, and protection against erosion, weeds, and pests.

Christmas is almost upon us once again and what better way to celebrate the holiday season than with some delicious Christmas fare? Why not go a step further and incorporate rye into some amazingly tasty and unique recipes that will be guaranteed to wow your family and friends this year?

Don’t pack on the pounds on this Christmas! By eating rye, which is known for its low GI content, meaning you feel fuller for longer, you will be inclined to eat less and thus be less likely to put on the dreaded Christmas weight. In addition, rye is also high in fiber and nutrients, such as manganese, phosphorus, copper, pantothenic acid and magnesium. Being a delicious and healthy alternative, what’s not to love about rye?


Christmas Cookies: Christmas would not be complete without at least a dozen Christmas cookies and a few to leave out for Santa. Check out Heidi Swanson’s recipe for Swedish cut-out cookies which call for rye flour. They are a slightly different take on the traditional Christmas cookie that we’re used to, but even more delicious!

Holiday Cake: We all know how 99.9% (our personal percentage estimate!) of people can’t stand Christmas fruit cake – no one can dispute this fact! So, why torture your guests with this most hated holiday specialty? Why not offer them a versatile alternative which can be eaten as a savory or sweet? We promise this Malted Chocolate Rye Cake from Good food stories will be a huge favorite this holiday for you! Have a look at the recipe here: Malted Chocolate Rye Cake!

Rye Whiskey Drinks: When it’s cold outside, there is nothing better than to partake in a rye whiskey in front of the fireplace that will warm you from the inside out. In fact, why not try making a Hot Toddy with Rye Whiskey! We found a great recipe at that apparently will “rock your face off!” … with your favorite Rye Whiskey added and a cocktail title like that, how can you go wrong with this drink! You can find the “Rock Your Face Off Hot Toddy” drink recipe here: Hot Toddy from Recipe

Cheers to Rye and the holiday season!

Orange Manhattan

Christmas Burwell Manhattan

These are great…actually one of the house fav’s.

Here is what you will need

  • cocktail shaker
  • ice
  • dash of sweet vermouth
  • 1.5 oz bourbon whiskey
  • 1.5 oz Cointreau
  • dash orange bitters
  • dash maraschino cherry juice
  • 1 maraschino cherry, to garnish – well, make it 2

Mitch Morgan


The Mitch Morgan

-One shot of bourbon;

-One-half slice of cooked bacon;

-Combine ingredients, enjoy.

Yep.  That’s it.  The smoky bacon pairs wonderfully with the wood in the bourbon and makes a delicious garnish, and its fat cuts the bite of the alcohol with ease.  Put them together and you’ve found the perfect way to stay warm this winter.

The drink originates from Telluride, Colorado, specifically a BBQ and Bourbon joint called “Oak…The New Fat Alley.”  Telluride makes sense for this cocktails’ birthplace: know for cold, snow and mountains, the one-time silver mining camp has emerged as a destination ski resort town.  The Mitch Morgan speaks to the town’s hardscrabble roots (it’s easy to see a drink like this counting as breakfast for a miner) and it’s foodie/ski resort present.

One thing, however, is certain: The Mitch Morgan will warm your belly and put a smile on your face at the same time.  Time to stock up on ingredients before the snow cuts you off from the store.

Mint Julep

Mint julep

4 cups bourbon
2 bunches fresh spearmint
1 cup distilled water
1 cup granulated sugar
Powdered sugar

To prepare mint extract, remove about 40 small mint leaves. Wash and place in a small bowl. Cover with 3 ounces bourbon. Allow the leaves to soak for 15 minutes. Then gather the leaves in paper toweling. Thoroughly wring the mint over the bowl of whisky. Dip the bundle again and repeat the process several times.

To prepare simple syrup, mix 1 cup of granulated sugar and 1 cup of distilled water in a small saucepan. Heat to dissolve sugar. Stir constantly so the sugar does not burn. Set aside to cool.

To prepare mint julep mixture, pour 3 1/2 cups of bourbon into a large glass bowl or glass pitcher. Add 1 cup of the simple syrup to the bourbon.

Now begin adding the mint extract 1 tablespoon at a time to the julep mixture. Each batch of mint extract is different, so you must taste and smell after each tablespoon is added. You are looking for a soft mint aroma and taste-generally about 3 tablespoons. When you think it’s right, pour the whole mixture back into the empty liter bottle and refrigerate it for at least 24 hours to “marry” the flavors.

To serve the julep, fill each glass (preferably a silver mint julep cup) 1/2 full with shaved ice. Insert a spring of mint and then pack in more ice to about 1-inch over the top of the cup. Then, insert a straw that has been cut to 1-inch above the top of the cup so the nose is forced close to the mint when sipping the julep.

When frost forms on the cup, pour the refrigerated julep mixture over the ice and add a sprinkle of powdered sugar to the top of the ice.

Serve immediately.

Manhattan Italiano

Manhattan Italiano

2 ounces bourbon reserve
1/2 once Tuaca
1/2 ounce triple sec
6 dashes of Orange bitters
1/2 ounce of white sweet vermouth


Dark and Bloody Bourbon Mary

Bloody Mary

Dark and Bloody Bourbon Mary

1 teaspoon salt / pepper / paprika mix
2 ounces Kentucky Bourbon
2 large lemon wedges
1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
1 can (6 ounces) campbell’s tomato juice

Blackberry Soda


Blackberry Soda

1.5 oz Ole Smokey Blackberry Moonshine
top off with soda water on ice

Rye Rocks

Rye Rocks

Locate your favorite whiskey glass
add ice
pour Rye


Bourbon Iced Tea

Rye Iced Tea
  • 3 cups fresh blackberries
  • 3/4 cup sugar
  • 2 tablespoons chopped fresh mint, plus mint sprigs for garnish
  • 6 good-quality black tea bags

Good-quality bourbon

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Bourbon Burger

Rye Burger

Burger Patties and Cheese:
30 ounces ground chuck (20 percent fat)
2 1/2 tablespoons bourbon (recommended: Bulleit brand)
1 1/2 tablespoons Worcestershire sauce
1 1/4 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 1/4 teaspoons table salt
30 grinds fresh black pepper
6 ounces Dubliner cheese (Kerrygold brand), thinly sliced and divided into 6 (1-ounce) servings

Sauteed Onions:
1 tablespoon olive oil
1 tablespoon unsalted butter (European style)
1 large Vidalia onion, halved (through the core) and thinly sliced (1/4-inch)
1/4 teaspoon table salt
8 grinds fresh black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup bourbon (recommended: Bulleit brand)

Brioche hamburger-sized buns, halved
3 tablespoons unsalted butter (European style), at room temperature

Rye Sour

Bourbon Sour

2 oz bourbon whiskey
1 oz lemon juice
1/2 tsp superfine sugar
1 slice orange
1 maraschino cherry

Bourbon on the Rocks


The Plan

Find a good bourbon
Select your favorite glass from your bar
Drop in a couple of cubes
Pour over ice



Classic Manhattan


3/4 oz sweet vermouth
2 1/2 oz bourbon whiskey
1 dash  bitters
1 maraschino cherry
1 twist orange peel

Combine the vermouth, bourbon whiskey, and bitters with 2 – 3 ice cubes in a mixing glass. Stir or shake gently so you won’t cloud the drink. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Perfect Manhattan


2 oz blended whiskey
1/2 oz sweet vermouth
1/2 oz dry vermouth
1 dash bitters

Shake with ice to chill, pour into a low ball cocktail glass, and garnish with a maraschino cherry.


Cara’s Feature


750 JB White
1 can Concentrated OJ (Do not add water)
1 can Concentrated Limeade or Lemonade (Do not add water)
1 jar Maraschino Cherries. (I use DK Michigan Cherry since I don’t care for the Cherries)
2 Ltr Lemon-Lime Soda

Blend all ingredients together-place in freezer minimum 24 hrs.

**Once you remove from freezer, stir mixture from the bottom. Slight separation may have occurred during the freezing**