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Classic Bourbon Sour Drink Recipe

Classic Bourbon Sour

whiskey_sourIngredients

  • 2 oz of your favorite Bourbon
  • 1 oz fresh squeezed lemon juice
  • 1/2 tsp Superfine sugar (may substitute simple syrup)
  • Garnish: Marciano cherry and orange slice

Directions

  1. Shake all the ingredients in a shaker with ice and strain into a whiskey sour glass.
  2. Garnish with the fruits.

This is our favorite drink right now. Mix a few up and enjoy this holiday weekend!

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Bone-in Bourbon Ribeyes And Bourbon Cake With Bourbon Glaze

Bone-in bourbon ribeyes

Makes 3 servings

1/2 cup water

1/2 cup bourbon whiskey

(see Note)

1/2 cup soy sauce

3 tablespoons Texas (or KY) honey

1 teaspoon dry mustard

1 teaspoon garlic powder

3 (1-inch) bone-in ribeyes

1. Pour water, bourbon, soy sauce, honey, dry mustard and garlic powder into large zip-top bag. Seal bag and lay flat. Shake to dissolve any granules, mixing ingredients.

2. Add steaks to bag. Refrigerate overnight, or for at least 6 hours, turning twice.

3. Remove from fridge about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.

4. Grill about 10 minutes per side, or until internal temperature is 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.

Serve as steaks, or slice thinly across the grain before serving.

Note: Recipe tested with Garrison Brothers Texas Straight Bourbon Whiskey.

Nutritional analysis per serving: 470 calories (56 percent calories from fat), 29 grams fat, 215 milligrams cholesterol, 460 milligrams sodium, 2 grams carbohydrates, 0 grams dietary fiber, 46 grams protein.

— Dan Garrison

Texas bourbon cake with bourbon glaze

Makes 16 servings

Sliced Marcona almonds (or chopped pecans or almonds), for sprinkling in pan

1 pound softened butter

(no substitutes)

3 cups sugar, divided

8 large eggs, at room temperature and separated

3 cups bourbon whiskey

1 teaspoon vanilla

1 teaspoon almond extract

3 cups cake flour

Glaze:

1 cup powdered sugar

6 tablespoons whole milk

6 tablespoons bourbon whiskey

1. Preheat oven to 350 degrees.

2. Butter 10-inch tube pan well and sprinkle with sliced Marcona almonds.

3. Cream butter and 2 cups sugar until light and fluffy. Add yolks one at a time, beating well after each addition.

4. Combine bourbon, vanilla and almond extract. Add alternately with flour to butter mixture until well-mixed.

5. Beat egg whites with remaining 1 cup sugar until stiff but not dry. Fold into batter.

6. Pour batter in prepared pan and bake about 1 1/2 hours.

7. Invert pan on wire rack to cool completely before removing cake. Glaze if desired. Serve thinly sliced.

For glaze: Combine powdered sugar, milk and whiskey, and whisk together until smooth. Drizzle over warm cake.

Note: Garrison suggests another option for topping this cake. Warm brown sugar bourbon glaze: In 2-quart saucepan, heat 1/2 cup packed light brown sugar and 4 tablespoons butter over medium heat until bubbly, about 3 minutes, stirring often. Remove saucepan from heat. With wire whisk, beat in 2 tablespoons water, 1/3 cup bourbon and 1/3 cup powdered sugar until mixture is smooth. Immediately pour glaze over top of cooled cake, letting it run down sides. Allow glaze to set before serving.

Nutritional analysis per serving: 560 calories (43 percent calories from fat), 27 grams fat, 170 milligrams cholesterol, 40 milligrams sodium, 66 grams carbohydrates, 1 gram dietary fiber, 6 grams protein.

— Nancy Garrison

Recipes from Dan and Nancy Garrison of the Garrison Brothers Distillery. Published in the Star Telegram.

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The Ultimate Summer Drink – Bourbon Slush

Bourbon Slush
Serves up to 10

Ingredients:
3 cups bourbon
24 oz. frozen lemonade concentrate, thawed
12 oz. frozen orange juice concentrate, thawed
4 cups strong brewed tea

Directions:
In a 1-1/2-gallon pitcher, mix bourbon, juices and tea. Stir in 3 quarts water. Place in freezer. Stir after 8 hours. Continue to freeze for 2 hours more, and up to 2 days. Defrost 30 minutes before serving. Stir and serve in a mason jar.

bourbonslush

Recipe by Katie Lee Joel

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Three Classic Bourbon Cocktails

The Manhattan

manhattan• 2 ½ oz. bourbon
• ¾ oz. sweet vermouth
• 1 cherry
• 2 dashes bitters (optional)
• 1 twist orange peel (optional)

Glass to Use: Martini Glass

Mixing Instructions: Pour bourbon and vermouth into a shaker with ice.  Shake until well chilled and strain into martini glass.  Garnish with cherry.  Add bitters and orange twist if desired.

The Old Fashioned

old_fashioned• 3 oz. bourbon
• 3 dashes bitters
• 1 tsp. water
• 1 sugar cube
• 1 whole cherry/maraschino
• 1 slice orange

Glass to Use: Old-Fashioned Glass

Mixing Instructions: Using an old fashioned glass, muddle the bitters, water and sugar cube. Fill glass with ice. Pour bourbon. Garnish with an orange slice and cherry.

The Mint Julep

mint_julep•  3 oz. bourbon
•  3 oz. tonic water
•  8-10 leaves mint
•  1 tbsp. sugar

Glass to Use: Mint Julep Cup or Highball Glass

Mixing Instructions: Add mint leaves and sugar to glass, muddle thoroughly to a pasty consistency.  Rinse muddle in glass by pouring ½ of the tonic water.  Pour bourbon.  Fill glass with ice, top off remainder with tonic water and stir.

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Drink Recipes and Photos from The Bourbon Review

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Bourbon Cherry Lemonade? Heck Yeah!

Bourbon Cherry Lemonadebourbon cherry lemonade
From “Real Cajun” by Donald Link

Ingredients
1 1/2 ounces (3 tablespoons) Woodford Reserve or bourbon of your choice
1 ounce (2 tablespoons) sweet cherry juice
Lemonade, as needed
Bourbon-soaked maraschino cherry, for garnish (optional)

Method
Fill a Collins glass (or comparably-sized glass) with crushed ice. Combine bourbon, cherry juice and crushed ice in a shaker. Shake vigorously, then strain into Collins glass. Top off with fresh lemonade and garnish with a cherry, if using.

Drink, rinse, repeat. (KOD: Those are my instructions!)

Makes 1 drink.

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By Kim ODonnel – From: The Washington Post

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