Posts Tagged Kentucky

Cooking With Bourbon From Four Roses

eggnogLAWRENCEBURG, Ky., Nov. 4 /PRNewswire/ — Declared by Congress as America’s Native Spirit and the country’s official distilled spirit, bourbon has become a special part of many holidays – and nowhere more so than in bourbon’s home state of Kentucky.

“Cooking with bourbon or making a batch of eggnog during the Thanksgiving or Christmas holidays can be a wonderful family tradition,” said Hall of Fame Master Distiller Jim Rutledge of Four Roses Bourbon in Lawrenceburg, Ky.

Rutledge said his distillery receives emails from across the country asking for an eggnog recipe that ran in a Life magazine advertisement in the 1930s.

“It makes us proud that we’re able to continue being a part of those traditions to this day,” Rutledge said.

Chef Dean Corbett of one of Louisville, Ky.’s fine-dining restaurants, Equus, believes bourbon can add interest and intrigue to many dishes that are perfect for holiday entertaining.

“Bourbon is such a versatile ingredient,” Corbett said. “You can throw it in a sauce to enhance a savory dish like our Shrimp Jenkins. Its sweet notes also make it a natural for desserts like bread pudding and Bananas Foster.”

Equus’ bar manager and Louisville Magazine’s pick for the city’s best bartender, Joy Perrine suggests warming up a holiday party with bourbon as the featured punch ingredient, or a rich, steamy drink like the Hot Buttered Bourbon made with bourbon and real butter.

Four Roses Eggnog
(from Life magazine ad, 1936)
—  Beat separately yolks and whites of 6 eggs.
—  Add 1/2 cup of sugar to yolks while beating.
—  Add 1/4 cup of sugar to whites after they have been beaten very stiff.
—  Mix egg whites with yolks.
—  Stir in 1 pint of cream and 1 pint of milk.
—  Add a pint of Four Roses and 1 oz. Jamaican rum. Stir thoroughly and serve very cold.

Hot Buttered Bourbon (from Joy Perrine’s Kentucky Bourbon Cocktail Book, 2009)

—  5 oz. hot water
—  2 oz. spice-infused bourbon
—  3/4 oz. brown sugar syrup
—  1 oz. butter at room temp (no butter substitutes!)
—  Combine water, bourbon and syrup. Stir well.
—  Add the butter and stir rapidly to blend the butter into the rest of the mix. Serve immediately.

For more information on holiday gift offerings or drink recipes, visit www.fourroses.us

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Congressional Bourbon Caucus Formed

Congressmen John Yarmuth and Brett Guthrie formed the official and bi-partisan Congressional Bourbon Caucus (CBC). The following, from the joint release by the two Representatives, explains the purpose of the caucus.

“This caucus offers a solid base of bipartisan support for one of Kentucky’s most important industries and largest employers,” said Congressman Yarmuth. “Congressman Guthrie and I both agreed it was important to create a working group that would advocate for this critical part of the Commonwealth’s economy.”

“I am proud to co‐chair this caucus with Congressman Yarmuth, as we strive to promote one of Kentucky’s signature industries,” Congressman Guthrie said. “The bourbon industry is a vital part of the Commonwealth’s heritage that provides thousands of jobs, and this bipartisan caucus will ensure that the industry’s impact is valued.”

Seventeen Members of Congress from across the nation have signed on as original members of the caucus, and more are expected to join in the weeks ahead.

Over 95 percent of the bourbon produced in the world is distilled and aged in the Commonwealth of Kentucky, where the alcoholic beverage industry employs over 43,000 Kentuckians. Over $3 billion of the gross state product in Kentucky is generated by distilled spirits and over 500,000 visitors annually tour the Commonwealth’s Bourbon Trail.

Read the Full Story: The Chuck Cowdery Blog: Congressional Bourbon Caucus Formed. or Kentucky Bourbon Has New Special Interest Group

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The Rich Brooks Foundation Bourbon and Cigar Summer Fundraiser

Brooks Bourbon and Cigars

The Rich Brooks Foundation will be hosting the Bourbon and Cigar Summer Fundraiser on July 25, 2009. Featuring University of Kentucky Head Football Coach Rich Brooks, Former UK Quarterback Tim Couch, and the UK Football Coaching Staff. The Rich Brooks Foundation supports victims of cancer and other life-threatening diseases and their families.

Saturday, July 25

Cigar & Bourbon Tasting at 6:00 p.m. • Dinner at 7:00 p.m.
Live Auction Immediately Following at the 1500 acre
Gainesway Horse Farm
3750 Paris Pike, in the heart of Lexington, KY

Join us for this men’s-only event featuring fine Kentucky Bourbons, cigars hand
rolled on-site, gourmet steak dinner, raw oysters, seafood gumbo, and open bar.
There will be both a silent auction and a live auction with proceeds to benefit the
Rich Brooks Foundation. Tickets start at $250.

The flyer contains more details about this event and a RSVP form. If you would like to attend please contact cwelch@welchprinting.com or will@southerlands.com

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Kentucky Bourbon Barbecue Sauce

BBQ SauceFor a Kentucky bourbon barbecue sauce, simmer some onion and garlic in a couple of cups of bourbon. A slow simmer will soften the onion and garlic, and the bourbon will mellow to buttery richness as the alcohol cooks off.

The foundation of this sauce is ketchup and tomato paste. Sweeten it with brown sugar and molasses, then balance that by adding cider vinegar, pineapple and lemon juice (pineapple and lemon juice are natural complements to bourbon). Add depth with Worcestershire sauce, salt, liquid smoke and dry mustard, then spice it just a bit with a little hot sauce and chile powder.

Slightly sweet, the sauce is perfect mopped over pecan-crusted pork spareribs. Coat the ribs with a seasoned wet rub of Dijon mustard, brown sugar and chopped pecans, then cover and bake them over low heat for two to three hours until they’re meltingly tender. Shortly before they’re done, uncover them and baste them with the barbecue sauce; the sauce will thicken to a beautiful shellac. Serve the ribs hot, with a stack of napkins.

Recipe: Kentucky bourbon barbecue sauce

Total time: 1 hour, 10 minutes, plus about 3 hours cooking time for the ribs

Servings: 10 to 12


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