Brown-Forman tells that the 2010 expression of their Old Forester vintage-dated Birthday Bourbon in honor of George Garvin Brown, the founder of Louisville-based Brown-Forman and Old Forester, America’s First Bottled Bourbon, is ready to hit the shelves. This Bourbon was launched eight years ago to commemorate Brown’s Birthday on September 2. Old Forester Birthday… Read more »

Bourbon Bootlegger Pizza and Sandwich

Four Roses Bourbon tells that they have teamed up with Pazzo’s Pizza Pub of Lexington, Kentucky to create the “Bourbon Bootlegger,” a unique pizza recipe with a bourbon flair. This is second new Bourbon-inspired pizza we have told you about in the past week that Four Roses is part of celebrating September’s National Bourbon… Read more »

Booze Cuisine: The Challenge

As a cocktailian and culinarian, one of the greatest challenges one can face is to be ‘Iron Cheffed.’ To produce a collection of dishes that include alcohol in their preparation, without prior knowledge of the specific ingredients is a test of one’s understanding of the particular subject. Add to this the impetus that the recipes… Read more »

Campari-Macerated Treefruits and Berries with Yoghurt

I’ve done this recipe, by request, a couple times since that evening. For many a heavy confection-laden dessert is not what they have in mind. Just some berries in a glass will do well, thank you. Pair that with a nice porto and the diners and I are happy children. Combine diced treefruits such as… Read more »

Bourbon Sugar Brûléed Wild Salmon

Sweet and savory. Hard and soft. This dish revels in juxtaposition. Candied fish? With Bourbon? Yes- it works! For the rub: 1 part bourbon of choice (We used Woodford Reserve) 2 parts sugar Mix both well, spread out over a baking sheet, and allow to crystallize – exposed. Take this mixture and cover: 4-6 oz… Read more »

Aquavit Baby Artichokes

Sooner or later, I have to set something on fire! Here I pair the softer flavor of baby artichoke with the back-nuance of caraway-laced Linne Aquavit. Aggressive in approach, after the flambe’ the dish balances out quite well. ¼ pound butter, cut into slices 8 baby artichokes, cleaned of excess leaves- stem on ½ cup… Read more »

To Build a Vinaigrette

This recipe is a raw utilization of a spirit. The rhubarb infusion is unexpected in that is doesn’t drink sour, like the raw product tastes. Instead, like a gin, it has a vegetal profile. Go figure. Here we build a vinaigrette, so you will not see exact proportions, instead I will explain the concepts behind… Read more »

Bourbon Escargot

In this recipe, I use just a slight amount of bourbon to affect the nuance. Normally, when spirits are cooked with, they are flamed in order to reduce alcohol prevalence. Here I adjust the proportions so that they provide that same nuance without the prevalence (and flammability). By the way, I found some excellent petite… Read more »

White Dog Martini

A great expression of the drink, this variation isn’t bound to gin profile. It instead relies upon the quirky-roundness of a rye white dog vs. vodka for its nuance. Unusual, yet very tasty! Wash a cocktail glass with Wasmund’s Fox Rye Spirit Stir 2 oz.  Neutral Vodka, (use Crystal Head Vodka, Ketel One or Russian… Read more »

Knob Creek Single Barrel Reserve Review Coming

Beam Global Spirits has confirmed to that they will release a new Knob Creek Single Barrel Reserve. We will give you our advance review of Knob Creek Single Barrel Reserve soon. Like the original, this Knob Creek will be 9-years-old, but will be bottled at a significantly higher proof, 120° (60% alcohol) vs the… Read more »