This cocktail created by Wayne Curtis won third place in the official cocktail contest of the 2009 Tales of the Cocktail in New Orleans. Ingredients for One Serving: 2 ripe peach slices 2 1/2 ounces bourbon 1/2 ounce ginger syrup (see NOTE) 8 to 10 mint leaves, plus a mint sprig for garnish Crushed ice… Read more »
Posts By: Tom Fischer
Our friends at Bourbon Barrel Foods were recently featured on the show Bluegrass and Backroads produced by Kentucky Farm Bureau. Check out Matt Jamie of Bourbon Barrel Foods as their Bluegrass Soy Sauce is spotlighted the episode below ×
On a tour through Kentucky promoting the premiere of Bourbon Documentary, Tom makes his famous Bourbon Oatmeal for Peter B. & Kelly K. on DJX in Louisville. Listen to the interview below and watch the video on how to make Bourbon Oatmeal on this link.
Brian Karre interviews BourbonBlog.com’s Tom Fischer on Brian’s morning show on the day before the Kentucky Derby. Listen to the interview by playing below and visit Brian Karre’s website
Brown-Forman announced today it is opening the Brown-Forman Cooperage to the public for tours for the first time in its history. The Cooperage will also be re-named from Blue Grass Cooperage to Brown-Forman Cooperage to honor the parent company which continues the rich tradition of crafting barrels to this day. The Brown-Forman Cooperage is where… Read more »
2 oz. Woodford Reserve 1 oz creme de cacao 1/4 oz. hazelnut liqueur Fill a cocktail shaker with ice. Add ingredients and shake well. Strain into a chilled martini glass Recipe courtesy of Woodford Reserve
½ part Maker’s Mark Bourbon ¼ part DeKuyper Triple Sec ¼ part Fresh Fruit Mint Infusion 1 dash Bourbon Bitters 3 Mint Leaves 4 parts Champagne Raspberries and Blackberries Place Maker’s Mark, Triple Sec, and bitters in a cocktail shaker filled with ice, shake well, strain into a champagne flute. In a separate glass muddle… Read more »
1 ¾ parts Woodford Reserve Bourbon 1 ¼ parts Sweet Vermouth 1 ¼ parts Aperol ½ part fresh lime & orange juice 4 dashes Peychaud’s BittersGarnish: marinated orange peel Shaken over ice, strained and served in a cocktail glass with a marinated orange peel. Created by Brian Zipin of Central Michel Richard, Washington DC for … Read more »
If you’re making burgers without adding a bit of whiskey to them, why you making burgers? There are many ways to marinate that meat and add some Bourbon , here is one we enjoy. For the best recipes using Bourbon and food, subscribe to our free Bourbon Newsletter here and we’ll send you a few new… Read more »
Ingredients 1 and 1/2 oz. Bourbon 1/2 oz. Campari 1/2 oz. Vermouth, sweet 1-2 dashes Bitters, Angostura 1 twist Lemon Mixing Instructions Stir ingredients together in a mixing glass. Strain and serve in a cocktail glass garnished with a lemon twist.