Bourbon Smoked Beer Cheese
Ingredients:- 1 lb sharp cheddar cheese, freshly grated
- 1 garlic cloves, minced
- 2 Tbsp. sour cream
- ½ tsp. hot sauce (optional)
- 1/2 tbsp. Bourbon Barrel Aged Worcestershire Sauce
- 1 tsp. Bourbon Smoked Paprika (plus extra for garnish)
- 1 cup amber beer at room temperature
- Bourbon Smoked Sea Salt and Pepper to taste
Bourbon Barrel Aged Sorghum and Bourbon Smoked Pepper Goat Cheese
Ingredients:
- 4 ounces goat cheese
- 1 Tbsp Bourbon Smoked Pepper
- 2 Tbsp Bourbon Barrel Aged Sorghum
Bourbon Smoked Sea Salt Benedictine
Ingredients:- 2 cucumbers (about 1 pound), peeled and deseeded
- 2 (8oz.) packages of cream cheese
- ½ clove garlic, minced or grated
- ¾ tsp Bourbon Smoked Salt (more or less to taste)
- 1-2 drops green food coloring (optional)
Bourbon Barrel Foods Famous Pimento Cheese
Ingredients:- 1 ½ cup mayonnaise
- 1 (4oz.) jar of diced pimentos, drained
- 1 tsp. Bourbon Barrel Aged Worcestershire Sauce
- ¼ tsp. Bourbon Barrel Smoked Paprika
- 1 tsp. finely grated red onion
- ¼ tsp. ground Bourbon Barrel Smoked Pepper
- Dash of hot sauce (optional)
- 1 (8 oz.) block of extra-sharp Cheddar cheese, finely shredded
- 1 (8 oz.) block of white Cheddar cheese, finely shredded
HENRY BAIN’S STEAK CROSTINI WITH HORSERADISH CREAM
Makes 18 crostini Ingredients: For the Horseradish Cream Sauce: 1 cup sour cream ¼ cup horseradish, grated 2 tsp Dijon mustard 1 tsp lemon juice ½ tsp Bourbon Smoked Salt ¼ tsp Bourbon Smoked Pepper For the Crostini: 18 French baguette slices, ½” thick cut on a bias olive oil for drizzling ¾ pounds sirloin steak ¼ tsp Bourbon Smoked Salt 1/8 tsp Bourbon Smoked Pepper 3 Tbsp Henry Bain’s Sauce 1 scallion, green part only, thinly sliced Method: Preheat the oven to 375 degrees. Arrange the baguette slices on a baking sheet. Drizzle each slice with some olive oil. Bake for 5 minutes to lightly toast. Set aside and allow to cool. In a small bowl, combine all the ingredients for the horseradish cream. Set aside in the refrigerator. Heat oven-proof skillet over med-high heat. Season steak with smoked salt and pepper. Add a tablespoon of oil to the pan and sear the steak for 3 minutes on each side. Roast in the oven for 5 minutes for med-rare. Remove and rest the steak for 5 minutes. Place a dollop of horseradish cream sauce on each crostini. Slice the steak thinly and toss the steak in a bowl with the Henry Bain’s sauce. Lay a few slices of steak on each crostini. Garnish with sliced scallions and serve on a platter.
Serves 4-6
CHICKEN LIVER AND SPICED PECAN CROSTINI
Ingredients: 2 ounces Kentucky Bourbon2 tablespoons golden raisins
1 pound chicken livers, rinsed, trimmed, and patted dry
½ teaspoon Bourbon Smoked Salt, plus extra for sprinkling
¼ teaspoon Bourbon Smoked Pepper, plus extra for sprinkling
2 tablespoons extra virgin olive oil1 bay leaf
½ small yellow onion, thinly sliced1 garlic clove, minced
2 tablespoons butter
14-16 grilled or toasted baguette slices
2 tablespoons parsley, chopped
¼ cup Bourbon Spiced Pecans, coarsely chopped
½ lemon, for squeezing
Bourbon Barrel Aged Sorghum, for drizzling
Method:
In a small bowl, put the raisins to soak in the bourbon. Heat a large skillet over medium-high heat. Season the livers with Smoked Salt and pepper. Add the olive oil to the hot pan and arrange the livers in an even layer, along with the bay leaf, sliced onion, and garlic. Leave the livers to be brown on one side, undisturbed, for 1-2 minutes. Flip the livers and stir the onions. Reduce heat to medium. Add the bourbon and raisins to deglaze the pan, cooking for about 1 minute. Stir in the butter and cook for 1 minute more until livers are cooked but still a little pink in the center.
Remove pan from heat and allow to cool for a couple of minutes. Discard the bay leaf. Either place livers on a large chopping board and coarsely chop with a large knife, or place mixture in a food processor and pulse several times until roughly chopped.
Spread liver onto grilled or toasted bread. Garnish with chopped parsley, spiced pecans, a little squeeze of lemon juice, and a drizzle of sorghum. Season each crostini with a pinch of smoked salt and pepper, if desired.
Henry Bain's Meatballs
Makes about 40 meatballs
Ingredients:
- 2 slices white bread, crusts removed, cut in small pieces
- ¼ cup milk
- ½ pound ground pork
- ½ pound ground beef
- ½ medium onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons Bourbon Barrel Aged Worcestershire Sauce
- 1¼ teaspoons Bourbon Barrel Garlic Salt
- ½ teaspoon Bourbon Barrel Citrus Pepper
- 1 large egg
- 2 tablespoons olive oil
- ¼ cup Henry Bain’s Sauce, plus more for serving
Method:
1. In a small bowl, combine bread and milk. In a large bowl, combine pork, beef, onion, parsley, worcestershire, garlic salt, and citrus pepper. Mash bread and milk to form a wet paste and add to meat mixture. Add egg and gently mix to combine. Cover and chill for at least 1 hour.
2. Preheat oven to 350 degrees. Using a small cookie scoop or tablespoon, scoop about 1 tablespoon of the mix and form mixture into meatballs. Heat a large skillet over medium heat with 1 tablespoon olive oil. Add half the meatballs and cook until brown on all sides. Transfer to a foil lined, rimmed baking sheet. Repeat with remaining oil and meatballs. Bake meatballs for 15 minutes. Remove from oven.
3. Set broiler on high. Brush meatballs with the Henry Bain’s sauce. Broil for 3 minutes until burnished and glossy. Transfer to a serving bowl. Serve with extra Henry Bain’s sauce on the side.
BOURBON SMOKED PAPRIKA SHRIMP
Serves 8 as an appetizer or Entrée
Ingredients:- 1 pound (21/30) shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon Bourbon Smoked Paprika
- ½ teaspoon Bourbon Smoked Salt
- ¼ teaspoon Bourbon Smoked Pepper
- ½ lemon, juiced and zested
- 2 tablespoons fresh parsley, chopped
1. Heat olive oil in a large skillet over high heat. Add the shrimp in an even layer and cook for 2 minutes, lowering heat to medium high. Flip the shrimp and cook for 1 minute. Add the garlic, smoked paprika, and smoked salt and pepper. Cook for one minute more, tossing shrimp.
2. Remove from heat and squeeze in the lemon juice. Stir in the lemon zest and fresh parsley. Serve immediately, with crusty bread, if desired.
WOODFORD RESERVE® CLASSIC MINT JULEP
Ingredients:
3 ounces Woodford Reserve® Bourbon
1 ounce Woodford Reserve® Mint Julep Simple Syrup
3 fresh mint leaves and mint sprig, for garnish
Crushed ice
Method:
Add bourbon, mint julep syrup and three mint leaves to a chilled mint julep cup or tall glass. Gently bruise the mint leaves with the back of a spoon and stir. Fill the cup with plenty of crushed ice and garnish with fresh mint sprig and a straw!
The Official Cocktail of Thurby! Old Forester – Perfect Old Fashioned
Ingredients:
Method:Combine ingredients in mixing glass. Stir with ice. Strain over large ice cube in double old fashioned glass. Garnish with lemon and orange peel.
WHITE WINE SANGRIA WITH MINT, LEMON, AND LIME
Ingredients:
- Bottle Pino Grigio or preferred White Wine
- 1/4-1/3 Cup Woodford Reserve Mint Julep Simple Syrup
- 1 Large Lemon sliced thin
- 2 Limes sliced thin
- Mint leaves for garnish
- In a small pitcher, combine all the ingredients except the mint leaves.
- Stir.
- Refrigerate sangria for at least an hour.
- Place mint leaves in four glasses, with ice, if desired.
- Pour sangria into glasses and enjoy.
Louisville Nag
Ingredients:
2 oz Woodford Reserve® Bourbon 1/2 lime 1/2 can Ginger Beer Bourbon Smoked Sugar
Measure bourbon and pour into copper mug or rocks glass. Squeeze lime and drop into mug. Pack mug with crushed ice. Pour ginger beer to top of mug. Garnish with Bourbon Smoked Sugar.
Bourbon Barrel Aged Bloody Mary
Instructions:- 4 oz. Barrel Aged & Bourbon Smoked Bloody Mary Cocktail Mix
- 1.5 oz. of vodka or bourbon
- stir and pour over ice
- garnish optional
Jack Daniels® Gentleman Jack Whiskey Sour
Instructions:- 2oz. Jack Daniels® Gentleman Jack
- 2oz. Gentleman Jack Whiskey Sour Mix
- 1 Egg White (optional)
- Combine ingredients in shaker. Shake Well. Add Ice. Continue to shake. Strain into chilled glass. Garnish with lemon.
- For a Whiskey Sour without Egg White, combine the first two ingredients. Continue to shake. Strain into chilled glass. Garnish with lemon.
STRAWBERRY MINT CHAMPAGNE COCKTAIL
Makes 4 cocktails Instructions:- 1 cup fresh strawberries, hulled, plus extra for garnish
- ¼ cup Woodford Reserve® Mint Julep Syrup
- Champagne or Prosecco
- Mint sprigs for garnish
Bourbon Barrel Michelada
The Glass:
- Bourbon Smoked and Chili Coffee Rub
- Lime Juice
- 5 ounces Bourbon Smoked Barrel Aged Bloody Mary Mix
- 6 drops Small Batch Bourbon Ponzu
- 6 ounces Corona Beer or preferred Light Beer
- Mix the Bourbon Smoked Chili and Coffee Rub in a saucer and spread wider than the rim of the glass.
- Use a lime wedge and rub around the rim of each glass.
- Hold the glass from the bottom and move straight down and place into the seasoning mix. Lift and set aside.
- Pour all of the drink ingredients into a large pitcher and mix.
- Fill up the glass with ice.
- Pour the mixed drink over the ice.
- Serve with lime wedges for garnish.
Bourbon Barrel Aged Cold Brew
Made with Bourbon Smoked Cacao Nibs and 100% Arabica Beans that have been aged in Bourbon Barrels.
Makes 1 gallon:
Ingredients:
8 oz of Auto-Drip Ground Bourbon Barrel Aged Coffee Beans
2 oz Bourbon Smoked Cacao Nibs
4 Quarts Water (1 gallon)
Method:
• Mix the ground Bourbon Barrel Aged Coffee and Bourbon Smoked Cacao Nibs together.
• In a glass pitcher or air-tight container, place the Bourbon Barrel Aged Coffee and Bourbon Smoked Cacao Nibs mixture in a tied coffee filter and add water to the container.
*Cold Brew can be brewed loose in the water – Double-strain with a mesh strainer before serving.
• Steep coffee in a refrigerator or room temperature for 18 hours.
• Pour over ice with your favorite coffee accompaniments – try it with Jack Daniel’s Tennessee Cocktail Bitters to add a little spice, or Bourbon Smoked Sugar for a smoky sweetness.
OLD FASHIONED SORGHUM, CHOCOLATE & PECAN PIE
Ingredients: For the crust: 1 ½ bread flour (cold) ¼ teaspoon salt 13 Tablespoons unsalted butter (diced and frozen) 6 Tablespoons ice water For the Sorghum, Chocolate, Pecan Pie Filling: ¾ cup of Bourbon Barrel Aged Sorghum ¾ cup of packed light brown sugar ½ cup dark corn syrup ¼ cup unsalted butter 3 large eggs 2 cups chopped pecans ¾ cups milk chocolate chips 2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract 2 teaspoons Kentucky Bourbon ½ teaspoons salt Method For the crust: • In the bowl of a stand mixer, combine flour, salt, and butter. • Place bowl, including the paddle, in the freezer; you will need to keep everything as cold as possible. • Using the paddle attachment, mix on low speed until you get coarse crumbs. • Add just enough water until the dough comes together, roughly 1-minute. *Mix the dough a little longer if you want to achieve an extra smooth dough. • Remove dough from mixer and shape into a dish that is 1 inch thick. • Wrap dough in plastic for at least 4 hours to reduce shrinking. *Overnight is best. • On flowered surface, roll out dough to a 12-inch round approximately 1/8-inch thick. • Fold and line dough into 9-inch pie pan. • Roll edges under and crimp as desired. • Refrigerate for one hour. For the Sorghum, Chocolate, Pecan Pie Filling: • Preheat oven to 350-degrees F. • In a medium saucepan, combine Bourbon Barrel Aged Sorghum, brown sugar, dark corn syrup, and butter over medium heat. • Cook until the butter is melted and the sugar is dissolved, about 4-minutes. Increase the heat to high and let the mixture boil for 1-minute. • Remove from heat and cool mixture to room temperature. • Stir in eggs until blended. • After eggs are blended, stir in bourbon, Bourbon Barrel Aged Madagascar Vanilla, salt, milk chocolate chips and chopped pecans. • Pour filling into prepared pie shell. • Bake for 45 min – 1 hour, or until filling is set. • Cool completely on a wire rack. • Serve with Bourbon Whipped if desired.
Mint Julep & Salted Caramel Brownie Cookies
Ingredients: Makes about 1 dozen cookies- 1 cup, scant (120g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp Bourbon Barrel Smoked Salt, plus extra for sprinking
- 14 ounces (395g) 60-70% dark chocolate, chopped
- 3 TB (50g) unsalted butter, chopped
- 1 tsp Bourbon Barrel Aged Vanilla Extract
- 4 large eggs
- 1¼ cups (270g) Mint Julep Sugar
LEMON LAVENDER SHORTBREAD COOKIES
Makes 18-20 cookies
Ingredients:
10 Tbsp (150 grams) unsalted butter, softened
½ cup (90 grams) white sugar
1 ½ cups + 2 Tbsp (225 grams) all-purpose flour
½ tsp Bourbon Smoked Salt, plus extra for garnish
1 egg yolk
1 tsp Bourbon Barrel Aged Madagascar Vanilla Extract zest of
1 large lemon
1 tsp dried lavender flowers
Method:
Preheat oven to 325 degrees. In a large bowl or stand mixer, cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla and mix. Add the flour, smoked salt, lemon zest, and stir to combine.
Turn the mixture out onto a lightly floured surface and knead it into a smooth ball. Roll the ball into a log about 3-4” in diameter.
Wrap in plastic wrap and place in the freezer for 15 minutes. (Dough may be made up to two days in advance and kept in the refrigerator.) Remove and slice the log into eighteen ½ “ thick cookies.
Place on a parchment-lined baking sheet 1” apart. Press a few lavender flowers and a light sprinkle of smoked salt onto the tops of each cookie. Bake for 12-14 minutes until cookies are firm but not brown. Cool on baking sheet for 10 minutes. Remove to a wire rack to cool completely.
Bourbon Barrel Sorghum Cookies
