Perrine Joy - More Kentucky Bourbon Cocktails

MORE KENTUCKY BOURBON COCKTAILS MORE KENTUCKY BOURBON COCKTAILS Joy Perrine and Susan Reigler Photographs by Jessica Ebelhar University Press of Kentucky Copyright 2016 by The University Press of Kentucky Scholarly publisher for the Commonwealth,
serving Bellarmine University, Berea College, Centre College of Kentucky,
Eastern Kentucky University, The Filson Historical Society, Georgetown College,
Kentucky Historical Society, Kentucky State University, Morehead State University, Murray State University,
Northern Kentucky University, Transylvania University, University of Kentucky,
University of Louisville, and Western Kentucky University.
All rights reserved. Editorial and Sales Offices: The University Press of Kentucky 663 South Limestone Street, Lexington, Kentucky 40508-4008 www.kentuckypress.com Library of Congress Cataloging-in-Publication Data Names: Perrine, Joy, author. | Reigler, Susan, author.
Title: More Kentucky bourbon cocktails / Joy Perrine and Susan Reigler ;
photographs by Jessica Ebelhar.
Description: Lexington, Kentucky : University Press of Kentucky, [2016] |
Includes index. Identifiers: LCCN 2016021465| ISBN 9780813167688 (hardcover : alk. paper) |
ISBN 9780813168104 (pdf) | ISBN 9780813168098 (epub)
Subjects: LCSH: Cocktails. | Whiskey. | LCGFT: Cookbooks.
Classification: LCC TX951 .P47424 2016 | DDC 641.87/4dc23 LC record available
at https://lccn.loc.gov/2016021465 This book is printed on acid-free paper meeting
the requirements of the American National Standard
for Permanence in Paper for Printed Library Materials. Manufactured in the United States of America. Manufactured in the United States of America.

Member of the Association of American University Presses CONTENTS PREFACE The original Kentucky Bourbon Cocktail Book, published in 2009, is now in its fifth printing. We knew, given the rising tide of bourbons popularity, that it would be a hit. Perhaps most gratifying is how popular bourbon cocktails have become, not just in Kentucky but around the country. For this sequel to our first cocktail book, Joy has added many more of her own recipes, and Susan has gathered others from Louisvilles leading bartenders. We have also included winning drinks from several popular cocktail contests and have handpicked a bakers dozen recipes from our friend Albert Schmids The Kentucky Bourbon Cookbook that we know will make a great menu for a party. of The Kentucky Bourbon Cocktail Book described the equipment needed to set up your home bar. of The Kentucky Bourbon Cocktail Book described the equipment needed to set up your home bar.

We hope that if you have picked up this book, its because you already have a copy of the first. But in case you dont, we have included an adapted excerpt from that chapter as an appendix to get your home bar up and running. Several recipes in this volume call for some specialty ingredients from Bourbon Barrel Foods and Kilimanjaro Foods, both Louisville-based companies. Their products are widely available in Kentucky, but if you live outside the Bluegrass State, you can visit each companys website to order ingredientshttp://bourbonbarrelfoods.com and http://www.kfoodsinc.com. As in our first volume, drinks have been chosen with the home cocktail maker in mind. We tried to keep them simple.

We also encourage you to experiment and use bourbon to invent your own recipes. Happy mixing! CHAPTER ONE Joys Recipes THE BIG KENTUCKY BOURBON BRANDS Yes, 95 percent of the worlds bourbon comes from Kentucky. Aside from a tiny amount made by a handful of craft distillers, this whiskey bounty flows from just nine major distilleries. The following recipes have been created to showcase the flavor profiles of a product from each of the Big Nine. THE BARDSTOWN COCKTAILBARTON 1792 DISTILLERY (BARDSTOWN) We spend time every year at the Kentucky Bourbon Festival in Bardstown, Kentucky, where we present a program called Bourbon Cocktail Mixology. Joy demonstrates how to make a cocktail using products from each of the sponsoring distilleries, and Susan provides unique facts about each.

The venue for the event is virtually next door to the Barton 1792 Distillery (http://www.1792bourbon.com). 2 ounces 1792 Ridgemont Reserve ounce Red Dubonnet ounce White Dubonnet 4 dashes Fee Brothers West Indian orange bitters Combine and shake over ice. Strain into a chilled cocktail glass and garnish with an orange wedge. PINEAPPLE PUNCHBROWN-FORMAN DISTILLERY (LOUISVILLE) When Joy does events for nonprofit organizations such as Louisvilles Filson Historical Society, this is her go-to punch for a crowd. Old Forester was the first brand of bourbon to be sold exclusively in bottles, in 1870 (http://www.oldforester.com). 2 ounces Old Forester 1 ounce brown sugar syrup teaspoon ground nutmeg 4 ounces pineapple juice Combine in a pint glass over ice and shake.

Add a splash of sparkling wine and a sprinkling of nutmeg. Garnish with a cube of fresh pineapple. HOO DOO COCKTAILBUFFALO TRACE DISTILLERY (FRANKFORT) Joy was inspired to create this cocktail on a trip to Tales of the Cocktail in New Orleans in 2012. Buffalo Trace (http://www.buffalotracedistillery.com) is owned by the Sazerac Company, which is based in New Orleansand, of course, pecan-flavored praline is a signature sweet of the Big Easy. 2 ounces Buffalo Trace bourbon 1 ounce praline liqueur 1 ounce Buffalo Trace Bourbon Cream Combine and shake over ice. Strain into a chilled cocktail glass swirled with caramel sauce and a sprinkling of fresh ground cinnamon.

BLACKBERRY CORDIALFOUR ROSES DISTILLERY (LAWRENCEBURG) This is one of the drinks Joy makes for Bourbon Cocktail Mixology. You can also strain the ingredients into two chilled cocktail glasses for a refreshing cocktail. Find information about the distillery at http://fourrosesbourbon.com. 4 ounces blackberry-infused Four Roses Yellow Label 1 ounce sorghum 1 ounce Kilimanjaro Foods ginger syrup 1 ounce Smuckers blackberry syrup 1 ounce Kentucky Blackberry wine Combine and shake over ice and strain into 4 3-ounce cordial glasses. Drop a fresh blackberry into each. To make the infusion, combine 1 liter of Four Roses Yellow Label with 1 pint of fresh blackberries in a clean glass jar large enough to hold the ingredients.

Leave on a shelf at room temperature for 4 days. Strain into a second glass container. Date and store in refrigerator, where it will last about 2 weeks. GINGER SNAPHEAVEN HILL DISTILLERY (LOUISVILLE) Joys introduction to Kentucky bourbon was in St. Croix, U.S. Virgin Islands, in the late 1970s.

She drank Old Fitzgerald Prime with ginger ale and a squeeze of lemon. She was inspired to create the Ginger Snap when Kilimanjaro Foods released its ginger syrup. To find more information about Old Fitzgerald, go to http://heavenhill.com/brand/21