It seems fitting to share two Bourbon holiday favorites as we enter Christmas Day. A classic Eggnog recipe that originally ran in a Four Roses Life magazine advertisement in the 1930s, and the distillery still receives recipe requests for this one today. To compliment it, a Bourbon Ball Recipe from the Pogue Family using Old Pogue Master’s Select Bourbon.
Four Roses Eggnog Recipe(from Life magazine ad, 1936)
1) Beat separately yolks and whites of 6 eggs.
2) Add 1/2 cup of sugar to yolks while beating.
3) Add 1/4 cup of sugar to whites after they have been beaten very stiff.
4) Mix egg whites with yolks.
5) Stir in 1 pint of cream and 1 pint of milk.
6) Add a pint of Four Roses and 1 oz. Jamaican rum. Stir thoroughly and serve very cold.
Recipe Courtesy: Four Roses
Cathy Pogue Burt’s Bourbon Balls Recipe
1 C. Old Pogue Master’s Select Bourbon
2 C. chopped pecans
1 3/4 Sticks Butter – softened
3 lbs. confectionery sugar – sifted
3 boxes semi-sweet baking chocolate
1 box unsweetened baking chocolate
1/8 bar paraffin
Pour Old Pogue Bourbon over the chopped pecans and let sit at least 3 hours or overnight.
Mix the confectionery sugar with the butter. Add the chopped pecans and mix well. Shape into balls, cover and chill in the refrigerator at least 1 1/2 hours.
While the bourbon balls are chilling, melt in the top of a double boiler, the semi-sweet chocolate, the unsweetened chocolate and the paraffin. Keep over low heat and dip the balls in the chocolate using tongs or toothpicks. Place on lightly buttered cookie sheets and chill until set. Store in covered containers in the refrigerator. Makes approximately 7 dozen.
Recipe Courtesy: OldPogue.com
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