Bill Samuels, Jr. reminded BourbonBlog.com recently that Maker’s 46 is celebrating a birthday of just a little over one year old.
To celebrate this and Autumn, we recognize that Maker’s Mark Bourbon has caramel and vanilla flavors that mesh well with the flavors of Fall. So we’re sharing below some seasonal recipes for cocktails and cuisine by noted chefs and mixologists including Master Mixolgoist Eben Freeman, Chef Lee Anne Wong, and Chef Craig Deih….
– ¼ part St. Elizabeth Allspice Dram
– ¾ part Amaretto
– 1 part Maker’s Mark Bourbon
– 1 ½ parts Rosemary Apple Cider
– Dash Rosemary Cider Vinegar/ Maple Syrup Mix
– Garnish with Sprig of Rosemar
Combine all ingredients in a shaker over ice and shake vigorously. Serve over ice in a rocks glass.
To make rosemary apple cider: Place 6 sprigs of fresh rosemary in 1 quart of apple cider and steep for 48 hours.
To make cider/maple mix: Combine equal parts maple syrup and rosemary apple cider vinegar.
– 2 parts Maker’s 46™ Bourbon
– 1 part POM Wonderful Pomegranate Juice
– ½ part Honey
– ½ part fresh squeezed lemon juice
– Garnish with pomegranate seeds
Add all ingredients to a shaker filled with ice. Shake vigorously for 10 seconds.
Pour over ice into a rocks glass.
Butternut Squash Soup
Recipe by Executive Chef Craig Deihl, Cypress (Tallahassee, FL)
Prep Time: 1-2 days ahead. Cook Time: 1 hour. Level: Easy
Maker’s Mark® Crème Fraiche:
– 1 cup Heavy Cream
– 2 tablespoons Buttermilk
– 1 teaspoon Salt
– 1/4 cup Maker’s Mark Bourbon
- – Place the heavy cream in a small saucepan and heat to 100 degrees. Remove from heat and add the buttermilk.
- – Transfer to a small jar or lidded container and store for 24 hours in a 75 degree temperature area.
- – When the crème fraiche has thickened add the salt and bourbon and stir until incorporated.
- – Place into a small container and refrigerate until ready to use.
Butternut Squash Soup:
– 2 tablespoons butter
– 1 tablespoon garlic, minced
– 1 tablespoon shallots, minced
– 3 cups butternut squash, peeled, seeded and cubed 1”
– ½ cup dry sherry wine
– ¼ cup Maker’s Mark® Bourbon
– 2 cups water
– 1 bouquet garni (bay leaf, sage and thyme), wrapped and tied in cheesecloth
– ½ teaspoon nutmeg (grated on microplane)
– 2 teaspoons salt
– ¼ teaspoon ground white pepper
– 8 tablespoons cold butter, cut into small pieces
– ½ cup whole pecan halves
– 1 tablespoon sage, chiffonade
– 3 tablespoons butter
– 4 tablespoons maple syrup
– Freshly grated nutmeg, for garnish
- – Place a large pot over medium heat. Add butter, garlic and shallots. Sweat until translucent; keep the mixture moving.
- – Add the butternut squash, sherry, and Maker’s Mark Bourbon. Cook until all of the liquid has almost evaporated, 7 to 8 minutes.
- – Add water and the bouquet garni. Bring to a simmer for 20 minutes.
- – The squash should be soft. Add the ½ teaspoon of nutmeg, salt and pepper. Using an immersion blender, puree until smooth, or process in batches in a blender.
- – Add the cold butter and incorporate using a whisk. Strain soup through a fine mesh sieve and keep hot.
- – Place sauté pan over medium heat. Add the 3 tablespoons of butter and pecans to pan. Toast for 2 minutes. Lower temperature to low and add the chopped sage. Toss with the nuts until the sage becomes dark green and crisp about a minute. Drain on paper towels and sprinkle lightly with salt.
- – In four serving bowls place equal amounts of butternut squash soup. Place two tablespoons of Maker’s Mark® crème fraiche in the middle of each soup. Sprinkle with toasted pecans and sage. Using a microplane, grate a fine amount of nutmeg over dishes. Finish with a tablespoon of maple syrup on each and serve immediately.