As we’re told the Iraq War will be over and American troops will come home to U.S.A., BourbonBlog.com celebrates with a new Bourbon cocktail recipe creation by our Chef/Mixologist Stephen Dennison.
Regardless of your political persuasion if any, at BourbonBlog.com we’re proud to be a part of the “Cocktail Party” and we invite you to enjoy this “War is Over” cocktail called “The Welcome Home Toast.”
We invite you to honor members of the military with their names under “Comments” and “Leave a reply” at the very bottom of this story as your toast to them.
At the same time, we send a “Cheers” from to all the men and women serving in the United States Armed Forces as they return!
The Welcome Home Toast
3/4 oz. Wild Turkey 81
3/4 oz. Domaine de Canton Ginger Liqueur
Dash Regan’s Orange Bitters
Twist Orange
American Sparkling Wine (Like Korbel or your favorite)
In Champagne Flute, add Bourbon, Domain de Canton, Orange Bitters. Add Sparkling Wine slowly. Express orange twist. Enjoy.
While you may be accustomed to drinking Blanton’s Bourbon neat or simply on the rocks, BourbonBlog.com learns during Kentucky Bourbon Festival 2011 how flavorsome it can be in a cocktail. During the Mixed Drink Challenge, we join John Shutt, International Sales Director for Blanton’s Bourbon. John introduces us to Mixologist Col. Paul Borntraeger who created “The Blanhattan” cocktail as a twist on the classic Manhattan recipe.
Watch the video episode above to taste the true, rich Bourbon flavor that Blanton’s, The Original Single-Barrel Bourbon, can bring to a cocktail.
The Blanhttan Recipe, by Paul Borntraeger
3oz Blanton’s Single Barrel Bourbon
1/4 tsp Ground ginger
1/4 tsp Vanilla (not imitation)
1/4 tsp Ground cloves
1/4 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1 tsp Honey
zest of 1 Lemon
zest of 1 Orange
4-8 Whole peppercorns
1/4 cup Brown sugar
1/2 cup Cane sugar
1 btl KY Riesling
2 oz. KY Cab
Combine all ingredients (except for bourbon) in pot and bring to a slow boil. Once batch is boiling reduce heat add bourbon and let simmer on low heat for half an hour.
Ideally place in a glass jar and let sit for 24 hours. filter and strain (coffee filters take time but work best) and use.
Thanks to John Shutt, Age International, Inc., and Paul Borntraeger.
Video filmed and edited by Scott Hendrickson.
Photo Courtesy of Jenny Bui.
Our Friends at BatterLicker.com tell BourbonBlog.com that this Grilled Pineapple with Cinnamon Bourbon Glaze is a finger-licking addictive glaze, spiked with brown sugar and an olive oil-butter combo with bourbon, cinnamon, cloves and cayenne for a spicy, smoky flavor. They also tell us that now that apples are in season for the Fall, it is perfect for apples as well!
It stands up to and complements the sweetness of the grilled pineapple.
Grilled Pineapple with Cinnamon-Bourbon Glaze
Serves 6
To make this vegan, skip the butter (it adds a nice richness to the glaze, but isn’t entirely necessary; add more sugar to thicken, if needed).
1 pineapple, top and bottom removed
1/2 c. Maker’s Mark Bourbon
1/2 c. brown sugar
1/4 c. olive oil
2 Tbsp. butter
1 1/2 Tbsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1/8 to 1/4 tsp. ground cayenne pepper
Cut body of pineapple into 6 slices of even width. Halve each slice. Set slices in a baking pan or platter that’s a few inches deep (so the glaze won’t spill later, and for easy transport to/from the grill).
Mix remaining ingredients together in either a saucepan or a microwavable dish that’s double the volume of the glaze ingredients (ensures the glaze doesn’t spill over as it bubbles up). If cooking in a saucepan on the stove, bring to a boil over medium-high heat, stir, and continue to boil until sauce thickens into a glaze, about 5 minutes.
If cooking in the microwave, cook for 3 minutes total, stirring after the first and second minutes (in the final minute, watch closely to ensure glaze doesn’t bubble over). Note: I usually taste the glaze after the butter has melted, and then again another minute into the process; this gives me a chance to adjust the seasonings to taste before I’m stuck with the final product.
Do ahead: pineapple and glaze can be prepared up to this point one day in advance and stored in an airtight, refrigerated container; glaze may need to be reheated for a minute or two if sugar re-crystallizes at all.
Pour glaze over the pineapple slices so it acts as sort of a marinade.
Once you’re ready to grill, preheat the grill until it is very hot (test the heat by holding your hand 1 inch over the grill rack; if you can only hold your hand there for 1-2 seconds, it’s at the proper temperature).
Grill pineapple slices, basting periodically with the glaze, until charred grill marks are visible on the pineapple, about 5 minutes per side. Remove pineapple from grill, drizzle with any remaining glaze, and serve warm. Vanilla ice cream optional.
Our friends at Friends Drift Inn tell BourbonBlog.com that their Bourbon Tomato Jam creation is like a gateway to Fall. It’s thick. It’s sweet. It has cayenne peppers for punches and bourbon for kicks and giggles.
“Hearty” seems like a good descriptor. Try it on roasted pork, slather it on cornmeal muffins or even some Sweet Pumpkin Biscuits. For breakfast, perhaps you can “pop” with baked eggs…
Bourbon Tomato Jam Recipe
Inspired by Food in Jars and White on Rice couple
Ingredients
5 lbs of tomatoes, coarsely chopped with peels left on
3 cups pure cane sugar
½ cup brown sugar
8 Tablespoons lime juice (2 or 3 limes could substitute lemons)
1 teaspoon fresh lemon thyme
2 teaspoons freshly grated ginger
1 teaspoon cinnamon
½ teaspoon ground cloves
1 Tablespoon canning salt
2 dried cayenne peppers crushed
1 teaspoon pepper flakes
1/3 cup bourbon (Woodford Reserve suggested)
2 Tablespoons Cider Vinegar
Method
1. In a medium saucepan, bring tomatoes, sugars, lime juice, spices, salt and pepper flakes to a rolling boil.
2. Reduce to simmer, stirring occasionally. You want the consistency to be thick and gooey, like a very rich jam. This will take 1 hour and thirty to forty minutes. As the mix thickens, you will need to stir more frequently.
3. Start your water bath canner during the wait. Line a baking sheet with aluminum foil and ready 5 or 6 jelly jars. Start your lids and rings simmering.
4. At about the hour and fifteen minute mark, check to see if the mixture has started to thicken. When it looks “close” add bourbon.
5. Cook until thick. Stir in 2 Tablespoons of cider vinegar about two minutes before you quit cooking.
6. Fill jars to ¼ inch from rims, wiping edges clean with a damp cloth. Add lids and rings, adjusting just to “finger tight.”
7. Process in a hot water bath canner for 20 minutes.
Check out Friends Drift Inn for more recipes and stories from Joyce who lives in a barn and cooks up a storm
In honor of national rum day, the staff at BourbonBlog.com would love to explore this classic cocktail. Fresh, clean and refreshing- this drink is one of the easiest to create you own, signature cocktail. You may, preferably, use fresh juices or pre-batch with prepackaged juices for large audiences. Truly, it’s flexibility is a thing to admire.
First, the style of rum- silver, gold, spiced, dark, infused or aged. Use what you enjoy. The only style that we wouldn’t recommend you use is the super aged rum (15 years and up.) Our philosophy is that these products are best enjoyed neat, as they are both cost-inefficient and their craftsmanship is lost in many cocktails.
Second, the classic Mojito recipe, as we prepare it..
2 oz. Rum of choice
½ oz 1:1 Simple Syrup
Juice of 1 Lime
8-10 Mint Leaves (no stems)
Mint Spring, Slapped to release bouquet
Crushed Ice
Place Mint leaves in shaker tin. Muddle lightly, just to release oils (don’t overdo it!) Add lime juice, simple syrup and rum and top with ice. Shake well, for 20-25 seconds. Pour over crushed ice in a collins glass. Garnish with slapped mint.
By shaking and straining, you add water, filter the mint particles and insure proper incorporation of ingredients. In the following suggestions, you should reduce the shaking time to 10-15 seconds, because you will be adding liquid by muddling fresh fruit or adding juice to the drink.
Add ¾ oz juice, or muddle a similar amount of product- so that you arrive at the same yield. You will, of course have to experiment some with the ingredients until you come to an exact recipe of your new signature Mojito. Here are some ideas to inspire you below..
Sometimes, bitter elements can be added, but we will caution you as to thier usage, as these flavors can easilly overtake a cocktail, rendering it undrinkable.
The simple syrup can be influenced, to add further complexity and depth.
Sweet: Maple syrup, Agave Syrup, Honey Water, Various Liqueurs, Aloe Vera Drink (Asia,) Compound simple syrups (rhubarb, root beer, Fennel)
Finally, the lime may also accented or replaced with other tart elements.
We hope to have given you some great ideas for making your own signature Mojito variation. You can easily apply these techniques with regards to other cocktails and will find that once you get the hang of it, a whole world of house signatures will open up to you.
Article and recipes by BourbonBlog.comChef/Mixologist Stephen Dennison
With Sailor Jerry being the iconic Americana spiced rum which celebrates the late tattoo artist Norman “Sailor Jerry” Collins, here is a version of the Hellfire cocktail that celebrates Independence Day and a great rum!
Hellfire
1 part Sailor Jerry Rum
2 dashes Tabasco sauce
¼ of a fresh lime
1 part ginger beer
Pilsner beer of favorite larger beer
Glass: Beer Glass
Instructions:
- Squeeze quarter of a lime into beer glass
- Fill with Ice
- Add Tabasco, Sailor Jerry and ginger beer
- Top with beer
1 large Vidalia Onion, chopped
1/2 tsp. olive oil
8 slices of bacon
2x 15 oz jar Great Northern beans, drained and rinsed
3/4 cup Maker’s Mark Bourbon
1/2 tsp. onion powder
28 oz can Pork and Beans
1 tablespoon molasses
1 cup ketchup
1/4 cup honey-mustard
1/3 cup BBQ sauce
Instructions:
- Preheat the oven to 350.
- On medium-high heat, cook bacon to your personal preference. Drain on paper towels.
- Chop 2 of the pieces of bacon up to be sautéed with the onions, while cutting the other pieces in halves.
- Sauté the Vidalia onion with the chopped bacon pieces and 1/2 tsp. olive oil for 3-4 minutes.
- In an oven safe baking dish, combine the Bourbon, Pork and Beans, great northern beans, onion powder, ketchup, honey-mustard, molasses and the Sautéed onions. Heat on stove at high for 3 minutes while stirring.
- Move from stove and Bake in the oven, uncovered at 350°F about 45-50 minutes.
Sometimes at BourbonBlog.com, recipe creations catch our eyes, tastebuds and hearts simultaneously.
Made with dark chocolate, crumbled bacon and a splash of bourbon, these Bourbon Bacon Brownies mean business. They render such a strong medley of flavors in your mouth, you’ll wonder if you’re eating a brownie, a handful of bacon or a shot of bourbon. The good new is it’s all three in one delicious concoction!
Simple to make, Stephanie Wise of GirlVersusDough.com shows us how to use Betty Crocker brownie mix, crumbled bacon and your favorite Bourbon whiskey to give an extra grown-up taste that’s neither sweet nor salty, but still extremely rich and tasty.
Bourbon Bacon Brownies Recipe
Ingredients:
1 package Betty Crocker Dark Chocolate Brownie Mix
1/2 cup cooked, crumbled and cooled bacon
3 Tbsp. Bourbon
1/4 cup Bourbon (reserve for end)
Directions:
1. Preheat oven according to directions on package for and 8 x 8-inch pan. 2. Prepare brownie mix according to package instructions. 3. Fold in crumbled bacon; stir in 3 tbsp bourbon. 4. Pour brownie batter into a lightly greased 8 x 8-inch pan. Bake as directed on package (about an hour), or until a toothpick inserted two inches from the edge of the pan comes out mostly clean. 5. Remove brownies from oven and immediately (and carefully) pour 1/4 cup bourbon on them. Cool in refrigerator completely before slicing and serving.
If you’re a fan of Louisville’s Bluegrass Brewing Company’s Bourbon Barrel Stout like we are, check out the bottom of the newly redesigned 4 packs and you’ll find our BourbonBlog.com logo
Thanks BBC. We like having friends in “beer” places especially when the brew is this tasty. While we recommend Bourbon Barrel Stout cold and on it’s own, we surrounded with a lot spirited thoughts leading to new creations. Here is our new “Chocolate Raspberry Stout” recipe along with the original archived video segment coverage of Bluegrass Brewing Company and the Bourbon Barrel Stout.
Chocolate Raspberry Stout
One bottle Bourbon Barrel Stout
2 oz. Pinnacle Chocolate Whipped Vodka
½ oz Chambord
Instructions:
Pour Stout in pint glass. Add remaining ingredients into glass, stir until Stout is aggitated to creamy head.
Cocktail recipe created by BourbonBlog.com‘s Mixologist Chef Stephen Dennison & Tom Fischer
Today, June 10 is “National Iced Tea Day” and this is also “National Iced Tea Month” so we’re celebrating here at BourbonBlog.com with a Firefly Vodka cocktail and and grilling out using a Firefly BBQ Sauce made with Firefly Sweet Tea Bourbon
Firefly Cocktail
1 part Firefly Sweet Tea Vodka
1 part Lemonade
Lemon Twist
Firefly BBQ Sauce
1 cup ketchup
1/3 cup Firefly Sweet Tea Bourbon
1/4 cup vinegar
1/4 molasses
2 cloves of garlic
1 tablespoon lemon juice
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
Crush the garlic cloves. Add the Firefly and remaining ingredients. Stir and Enjoy!
In case you’re wondering, the name Firefly comes from the simple joy that fireflies bring. Firefly co-founder, Scott Newitt tells us, “There is a basic element of happiness that people experience when they are around. I remember being mesmerized by them when I was younger. I used to catch them in mason jars. I wanted to bring that feeling to life. I think our Sweet Tea Vodka does that, especially when it’s served out of a mason jar.”
As you’re having “On the Fly” get-togethers this summer, we suggest you check out virtual party kits on: www.fourthoffirefly.com. The site also has information on the places where Firefly will be celebrating the Fourth of July across the USA.
As we’re told the Iraq War will be over and American troops will come home to U.S.A., BourbonBlog.com celebrates with a new Bourbon cocktail recipe creation by our Chef/Mixologist Stephen Dennison.
3/4 oz. Wild Turkey 81
