Celebrate Cinco De Mayo

This year, we’re celebrating Cinco De Mayo Bourbon Barrel Style!

Bourbon Smoked Michelada Mary

Ingredients

For the Glass:

• Bourbon Smoked and Chili Coffee Rub
• Lime Juice

For the Drink:

• 5 ounces Bourbon Smoked Barrel Aged Bloody Mary Mix
• 6 drops Small Batch Bourbon Ponzu
• 6 ounces Corona Beer or preferred Light Beer

Instructions

For the Glass:

• 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.

For the Drink:

• 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 Michelada

Ingredients:

• Juice of 1 lime
• 1/3 cup tomato juice
• 1 teaspoon Bluegrass Soy Sauce
• 2 teaspoons Bourbon Barrel Aged Worcestershire Sauce
• 1 teaspoon hot sauce (or to taste)
• 12 ounces Mexican beer
• Bourbon Smoked Pepper, for garnish
• lime wedges, for garnish and rimming glass
• Bourbon Smoked Salt, for rimming the glass

Method:

Rub the rim of a pint glass with a wedge of lime, then dip into smoked salt. Pour in the lime juice, tomato juice, soy sauce, Worcestershire and hot sauce. Stir to combine. Add ice, then slowly top off with beer. Garnish with a wedge of lime and a sprinkling of smoked pepper.

Smoked Bluegrass Margarita

Ingredients

For the Rim:

Bourbon Smoked Sea Salt 

For the Drink:

• 2 ounces Herradura Silver 
• 1 ounce Cointreau
• 1 ounce Lime Juice
• .5 ounce Smoked Simple Syrup
• 4 drops Bourbon Smoked Soy Sauce

Instructions

For the Rim:

• Mix the crushed Bourbon Smoked Sea Salt 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 Sea Salt. Lift and set aside.

For the Drink:

• Pour all of the drink ingredients into a mixing glass with ice and mix. 
• Fill up a fresh glass with ice.
• Strain the mixed drink over the ice.
• Serve with lime wedges for garnish.

Asian Style Guacamole with Bourbon Ponzu

Serves 4-6

Ingredients:

¼ cup red onion, finely diced
2 avocadoes, ripe
1½ Tbsp Small Batch Bourbon Ponzu
2 tsp (or to taste) Chef Edward Lee’s Sambal Hot Sauce
¼ cup fresh tomatoes, diced (reserve some for garnish)
2 Tbsp cilantro, chopped (reserve some for garnish)
Bourbon Smoked Togarashi, for garnish

Method:

1. In a medium bowl, add the onion, avocadoes, ponzu and hot sauce. Using a fork or
potato masher, mash everything together, making the guacamole as smooth as you
prefer.
2. Add most of the fresh tomatoes and cilantro and fold them in. Spoon guacamole
into a serving bowl and garnish with extra tomatoes, cilantro and togarashi. Serve
immediately.

Bourbon Barrel Fish Tacos

Ingredients

For the fish:

• 2 tbsp Bourbon Smoked Chili Powder
• 2 tbsp Bourbon Smoked Paprika
• 1 tbsp ground cumin
• 2 tsp Bourbon Smoked Garlic Salt
• 1/2 tsp cayenne optional
• 1 1/2 lbs firm, skinned white fish fillets (such as cod, hake, or tilapia)
• 2 tbsp vegetable oil
• 12 corn tortillas
• cilantro, roughly chopped for garnish
• Lime, sliced for garnish 

For the pickled cabbage:

• 3 cups red cabbage shredded
• 2 tbsp cider or white vinegar 
• 2 tbsp Bourbon Smoked Sea Salt

For the avocado crema:

• 1 ripe avocado 
• 1 cup sour cream (8oz)
• 1 tbsp lime juice
• 1 tsp Bourbon Smoked Sea Salt

Instructions

Prep

1. Combine the chili powder, garlic salt, smoked paprika, cumin, and cayenne in a shallow dish.
2. Press the fish filets into the spice mixture to evenly coat both sides.
3. Set aside.

Pickled Cabbage method

1. In a medium bowl, toss the cabbage with the vinegar and salt.
2. Mix, using your hands, to lightly squeeze the cabbage.
3. Set aside.

Avocado crema method:

1. In a small food processor or blender, combine the ingredients for the avocado crema.
2. Blend until completely smooth.
3. Pour into a small serving bowl.

Fish and taco method:

1. Heat a large, heavy skillet over medium-high heat.
2. Pour a little oil into the pan.
3. Lay a few fish filets in the pan (don’t overcrowd) and cook the fish for 2-3 minutes per side.
4. Remove and repeat with remaining fish.
5. When all the fish is cooked, wipe out the pan with some paper towel.
6. Warm the tortillas in the pan, cooking them for 15 seconds per side.
7. Break the fish apart into smaller pieces or slice into strips.
8. Set out the fish, tortillas, pickled cabbage, avocado crema, cilantro, and limes so everyone can assemble their own tacos.

Cocktail Provisions