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Archive for September, 2016

September is National Bourbon Heritage Month

National Bourbon Heritage Month, created in 2007 by an act of congress, celebrates America’s “Native Spirit.” Recognized every September, bourbon lovers across the US share their love and appreciation for this delicious spirit.

From rich family heritage to traditions and legacy, the bourbon industry has always been intertwined with our country’s history. September is about honoring this spirit and all of the people who have contributed to and continue to carry on this great American tradition.

To celebrate National Bourbon Heritage Month, we’ve put together this list of tasty bourbon recipes.

 

Classic Mint Julep – Kentucky Style

mint-julep

  • 2 Cups sugar
  • 2 Cups water
  • Sprigs of fresh mint
  • Crushed ice
  • Kentucky Bourbon
  • Silver Julep Cups
  1. Make a simple syrup by boiling sugar and water together for five minutes.
  2. Cool and place in a covered container with six or eight sprigs of fresh mint, then refrigerate overnight.
  3. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup
  4. and two ounces of Kentucky Bourbon.
  5. Stir rapidly with a spoon to frost the outside of the cup.
  6. Garnish with a sprig of fresh mint.

No Derby Party is complete without the Mint Julep which has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. Each year, almost 120,000 Mint Juleps are served over the two-day period of the Kentucky Oaks and Kentucky Derby. Visit Kentucky Derby website.

 

Classic Manhattan

manhattan

  • ¾ oz sweet vermouth
  • 2 ½ oz bourbon whiskey
  • 1 dash bitters
  • 1 maraschino cherry
  • 1 twist orange peel
  1. Combine the vermouth, bourbon whiskey, and bitters with 2-3 ice cubes in a mixing glass.
  2. Stir or shake gently so you won’t cloud the drink.
  3. Place the cherry in a chilled cocktail glass and strain the whiskey mixture over the cherry.

Mitch Morgan

mitch-morgan

  • 1 shot of bourbon
  • 1 half slice of cooked bacon

Combine ingredients and 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.

Looking for more delicious recipes? Click here!

The Volstead Act and Prohibition – Brooks Grain Whiskey Business

One of the more colorful, and bloody, chapters of American history took place from 1920 to 1933 when the 18th Amendment became a national law. The Amendment illegalized the sale, transport, and manufacture of intoxicating beverages although it did not go into specifics. Later, the Volstead Act specified what was and was not illegal.

Prior to the Volstead Act, the states determined what was and was not legal with some allowing personal consumption and others forbidding alcohol entirely. It should be noted, however, that there were some exceptions to these laws such as the use of wine in religious ceremonies, etc.

Prohibition is considered by most to be an utter failure and the 18th Amendment was ultimately repealed by the 21st.

The effects of Prohibition were, decidedly, a mixed bag. While the consumption of alcohol almost certainly diminished in the country, the black market filled much of the vacuum and crime syndicates and gangsters began to flourish. Where the government was receiving dividends from the sale of alcohol before Prohibition, illicit gangs were profiting after with the government receiving no revenue from those sales.

People also began to make their own alcohol illegally in the form of “bathtub gin” and moonshine. Since these products were free of any regulation, they were often quite dangerous.

Law enforcement found itself at a distinct disadvantage with regards to Prohibition. One of the reasons was that politicians were woefully underprepared for the lengths to which many people would go to have a drink. The borders were porous and there was simply too much area to police. Too, the underground gangs, who were killing each other over market shares, were making enough money with illicit sales that they could afford to bribe judges and city halls.

Ultimately, Prohibition at a national level was repealed.

Brooks grain whiskey business whiskey business whisky business

 

 

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

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

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

Directions
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

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

Enjoy

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)

Buns:
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

drink

The Plan

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

 

 

Classic Manhattan

drink

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

drink

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

cara

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**