Bourbon and Coke Slushes for Tailgating
Football season is finally here, y'all! Enjoy these bourbon and Coke slushies for tailgating!
Football season is finally here, y'all! Bob and I may have started the countdown to football sometime in June. And we may have added the Kentucky game and the Alabama game to our iPhone calendars back in July. And Bob may have gotten some fancy tv speakers that I don't fully understand in anticipation of the football season. Let's just say that we're really looking forward to Saturday's games!
Image via Draper James
With the 'Cats in Hattiesburg and a full Saturday of great games, it's the perfect time to kick off the long weekend with a frozen bourbon and coke slushie. These Tervis Tumblers from Draper James are the perfect way to keep your drink cold and reflect your school spirit. (Click here for $20 off your online Draper James order!)
These slushies are fun because you can use any soft drink you like, and even omit the whiskey for kids or anyone who doesn't care to imbibe.
For each slushie, use two cups of ice, a cup of Coke, and 2-3 ounces of bourbon. Add ice to the blender and crush until smooth. Add bourbon and pulse; add coke and pulse again. I used Maker's Mark in my test recipe, but I also like the idea of adding a lower proof bourbon (like Basil Hayden or Old Forester 86 proof) to keep these drinks a little less potent. I added a splash of bitters to the Maker's and Ale-8 slushie, like they do at Star Hill Provisions at Maker's Mark. It really adds an interesting dimension to the drink!
Cheers, y'all. How are you celebrating the return of football season?
A Summer Evening with Woodford Reserve and Ben Sollee
A lovely evening of music, bourbon, and food at Woodford Reserve
A couple of weeks ago, my lovely friend Elizabeth McCall, Master Taster at Woodford Reserve, invited a group of our friends to visit the Distillery for a lovely summer evening of food, drinks, and music. It was the perfect Kentucky summer evening!
We started with a tour of the Distillery, where we learned about the grains -- corn, rye, and malted barley -- that go into the Woodford Reserve mash bill. We also learned a little about the yeast fermentation process, the distillation, and the maturation in charred barrels. One of my favorite things about distillery tours is the way that a very standardized process varies in small ways -- grain varietals, yeast recipes, wood type -- to produce very different bourbons. I always learn a little something new, even at distilleries I've visited before. This time, Elizabeth explained the barley-malting process to me!
Another fun fact I learned on this tour is that while we typically assume that all Kentucky bourbon stills were produced by Louisville-based Vendome Copper & Brass Works, the iconic triple stills at Woodford Reserve were actually produced by Scotland's Forsyths of Rothes, the company that produces stills for many famous Scotch whiskeys. The Woodford Reserve stills had recently been shined up and were extra-pretty for our tour!
There's nothing like a trip through a rickhouse. Getting a whiff of the "angel's share" just never gets old!
We then sat down to an amazing dinner prepared by Woodford Reserve chef de cuisine Nat Henton who is, in the words of Ouita Michel, Woodford's chef in residence, "one hell of a chef." The four course meal didn't disappoint. Shrimp and grits made a perfect appetizer, while the greek salad with local heirloom tomatoes and a Woodford Rye-infused salad dressing was amazing. The main course was osso bucco with a Woodford Reserve jus and, in the most creative and tongue-in-cheek touch, a Woodford Reserve Mash Bill risotto! We finished with a dessert of Midway Bakery Lemon Love, a light and delicious lemon curd pie. The entire evening was paired with cocktail and wine selections -- very well-timed and moderated for responsible enjoyment and flavor enhancement! After the event, Elizabeth introduced our group to Chef Nat; he was so cool and humble, and we learned that his family farm is on the road to Woodford Reserve!
One of the coolest touches of the evening was that Kentucky native singer-songwriter-cellist Ben Sollee provided music for the event. Ben actually had dinner at our table. It was so wonderful to talk with Ben, he's so funny and personable and knowledgeable. We had a really great conversation about the problematic origins of My Old Kentucky Home, and how the song has evolved. I may have embarrassed a couple of my dining companions by asking Ben what holler his family is originally from; turns out that his roots are in Whitley County's hollers!
As Ben played our state song, I sipped on our after-dinner drink, Woodford Reserve Double-Oaked, and thought of my own Kentucky Home in the hollers of Floyd County. I thought of my grandfather, who played old-timey mountain music on a Martin guitar. Maybe I just had my grandpa, who always kept those little yellow butterscotch candies around, on my mind, or maybe the temperature hit the whiskey differently. Whatever the reason, I pulled a really strong butterscotch note for the very first time on the Double-Oaked, a bourbon I've tried several times before. It was truly a perfect Kentucky evening!
Fred Noe and Bruce Russell at Forecastle Bourbon Lodge
Forecastle Festival Fireside Chat features Bourbon Family Icons Fred Noe and Bruce Russell.
This weekend's Forecastle Festival was so fun, y'all. In addition to the musical lineup, the Bourbon Lodge featured some rockstars of the spirits industry. On Saturday, Bob and I took in the Bourbon Family Icons Fireside Charm, which was moderated by author Fred Minnick, and which featured Fred Noe, the great-grandson of Jim Beam and the current Master Distiller at his family's whiskey company, as well as Bruce Russell, the grandson of legendary Wild Turkey Master Distiller Jimmy Russell.
Now, I've spent the majority of the last year interviewing and researching folks in the bourbon industry for my book. I still get extremely starstruck when I'm in the room with Mr. Noe or Bill Samuels Jr of Maker's Mark and I know it would be the same if I had the opportunity to meet Jimmy Russell. These old-school bourbon guys -- the ones who don't try to speak corporate lingo and for whom the family bourbon label is a source of heritage and pride -- well, they're just the best of Kentucky.
One of the most fascinating aspects of the bourbon industry is, as Mr. Noe mentioned during the Fireside Chat, that many of the historical bourbon producing families are friends. In fact, many times during this session, Mr. Noe referenced his own friendship with Bruce Russell's father, Eddie. Both men referenced drinking the other's whiskeys. It's one of my favorite aspects I've seen in researching the bourbon industry: there really is a camaraderie and a sense that it's better if they all succeed.
Oh, and one more fun fact from the Fireside Chat: Mr. Noe name-checked his buddy Bobby Ritchie, better known to the rest of us as Jim Beam aficionado Kid Rock. It was at once surreal and hilarious.
Here's to a great experience in the Forecastle Bourbon Lodge. I can't wait to check out next year's lineup!
HerKentucky Bourbon Punch Recipe on the Draper James Blog!
I'm so excited to share my bourbon punch recipe on the Draper James blog today! I love the Draper James brand; it's one of my favorites for preppy, Southern classics. And, of course, Draper James's founder, Reese Witherspoon, has been one of my very favorite actresses since her Sweet Home Alabama days!
Check out my post here, and click here for $20 off your next Draper James online purchase!
Thanks so much to my dear friend Cathy of Dogladyhorsecrazy for the gracious use of her river house for the photo shoot and for the fun pic of me!
National Bourbon Day!
June 14th celebrates Kentucky's native spirit! Cheers to good Kentucky bourbon!
Happy National Bourbon Day, y'all!
Of course, I joke that every day here in Kentucky is a Bourbon Day. If you're writing a book about bourbon, like I currently am, you certainly think about brown spirits every day, even if you imbibe them far less frequently.
It really is a fascinating time to be a Kentucky bourbon lover. There are 1.5 barrels of bourbon for every Kentuckian, and the bourbon industry is an 8.5 billion dollar industry here in the Commonwealth. There are bourbon-themed menus, festivals, and cocktails for nearly every taste! (P.S.: Check out the Bourbon & Beyond Lineup! I'm beyond excited to attend!)
The truth is, with all the amazing distillery tours and new releases and cocktail bars, it's also sometimes an overwhelming time to be a Kentucky bourbon lover. Are the big-name, big-price tag pours worth it? Should you save special bottles for your collection? Should you mix a cocktail, add a splash of water, or drink it straight? I have to say that, in the past several years of writing about bourbon, I've heard that question asked a million different ways. And, the real experts -- those who've spent their careers blending the perfect whiskeys -- always come around to a very similar response. In fact, I've heard a variant of these very words from Jim Beam Master Distiller Fred Noe and Woodford Reserve Master Taster Elizabeth McCall. Here you go, folks. the secret to drinking bourbon, courtesy of HerKentucky.com.
Drink your bourbon however you like it.
Let me know in the comments: What bourbon are you drinking today, and how are you drinking it?
Kentucky Derby Mint Julep Party
Catstudio Kentucky Derby dish towel from High Street Fly. | Woodford Reserve julep cup from Woodford Reserve Gift Shop. | Kentucky Derby 143 Official Mint Julep Glass | Louisville Stoneware julep cups from Maker's Mark and Buffalo Trace Distilleries.
The mint julep is the signature drink of the Kentucky Derby. It's also one of the most maligned and misunderstood. A julep can be a lovely and refreshing cocktail when you use good bourbon, a fresh simple syrup and just-picked mint sprigs.
The first step to a great julep party is variety. Set up tasting stations so your guests can sample juleps made from different bourbon expressions. It's a great way to determine how the drink works for your palate. Some folks swear a julep needs to be in the traditional silver cup, others want a traditional Derby Glass, and some of us love the feel of a Louisville Stoneware Julep Cup. (The Stoneware cups are my favorite because they keep your drink cold without the condensation of a metal cup!
Bar towels from Maker's Mark and Woodford Reserve Distilleries. Rose garland from Etsy seller thekindpilot.
You're bound to have some guests who don't want a julep -- there's always that Kentuckian -- so stock some bourbons and ryes that are good for sipping or for making other, less Derby-approved cocktails.
Decorate with red roses and horseshoes and serve a couple of traditional munchies. I like a Derby Pie® and some Benedictine sandwiches cut in fun shapes!
To learn more about the mint julep, visit the Kentucky Derby Book website, where you'll see a video of Woodford Reserve's Chief Entertainment Officer Tim Laird making the perfect mint julep and read more about the classic mint julep cocktail with Woodford Reserve Master Taster Elizabeth McCall.
The Kentucky Derby by Bill Doolittle is a wonderful companion to the Greatest Two Minutes in Horse Racing. The book's Digimarc technology allows you to experience live video of Derby races, Derby fashion, and traditions like the mint julep directly on your smartphone! You can buy the hardback coffee table book here, or you can download the eBook from Amazon or iTunes.
(This post was sponsored by the Kentucky Derby Book. All opinions are my own.)
Star Hill Provisions at Maker's Mark
Maker's Mark's new restaurant brings hyperlocal ingredients and traditional recipes to the famed distillery.
Maker's Mark is one of my very favorite distilleries to visit. I love how the Victorian buildings have been so lovingly restored and maintained, keeping true to Margie Samuels's original vision.
Maker's Mark's Loretto, Ky distillery is so beautiful in the springtime. I love seeing the flowering trees in the gorgeous setting.
Yesterday, I had the opportunity to attend a press preview for the new Star Hill Provisions restaurant at Maker's Mark. For longtime Maker's visitors, the restaurant is located in the old Master Distiller's House.
Star Hill Provisions was named for Star Hill Farm, the original T.W. Samuels family farm and distillery prior to the establishment of Maker's Mark. Y'all, that kind of attention to hyperlocal detail is apparent in everything at this restaurant. In fact, Chef Newman Miller grew up, by his own estimation, about 7 minutes away from the Maker's Mark Distillery. Chef Newman clearly marries his love for the locale with a commitment to great food. A graduate of Sullivan University's culinary program, he worked at Louisville's legendary Brown Hotel, cooked briefly in Scotland, and then worked as a corporate chef in Chicago before returning to Bardstown to open the highly regarded Harrison-Smith House.
The first course of our tasting menu was a huge hit, even in a room of food writers. We started with one of the restaurant's signature cocktails, Maker's and Ale-8 slushies topped with just enough Angostura bitters to add spice and depth, served alongside the best sausage balls I'd ever encountered. According to Chef Newman, the secret is local sausage sold at a nearby gas station, along with house-made beer cheese and a hint of crumbled saltines. These were savory and hearty, and a perfect complement to the sweet cocktail.
Now, I never say no to a hot brown, and the Star Hill Provisions hot brown is a truly great one! Chef Newman joked that, as a former employee of the Brown Hotel kitchen, he's allowed to make a few adjustments to the recipe, serving the iconic sandwich in the Lexington style with the addition of country ham. Since tomatoes are out of season, the hot brown was topped with a roasted tomato half, which added sweetness and depth to the rich, salty mix.
The steak tartare and pork short ribs were delicious as well. The tartare mixed oh-so-well with a delightful little touch of siracha!
We finished up with a truly spectacular chocolate bread pudding served with a Maker's Mark caramel sauce. As I sat on the porch of Star Hill Provisions, taking in the scenery and discussing the Maker's Mark tradition with a few close colleagues, I promised myself I'd be back to Star Hill Provisions soon. It's a great new addition to the already-amazing Maker's Mark distillery site.
Visit Star Hill Provisions at Maker's Mark Distillery, 3350 Burks Spring Road, Loretto KY 40037. Restaurant hours are Wednesday - Sunday 11:30 a.m. - 4:30 p.m.