Sports Hero Terry Bradshaw Fires Up the Grill for National Burger Month with Bradshaw Ranch Thick N Juicy Burgers

Made with award-winning angus beef, Bradshaw’s burgers are now available in more than 5,000 retail stores nationwide

Thackerville, Oklahoma: Just in time for National Burger Month in May, NFL legend and iconic entertainer, Terry Bradshaw, has announced that his Bradshaw Ranch Thick N Juicy™ burgers are now available in more than 5,000 retail store locations throughout the nation. The burgers debuted last year.

“These patties are the perfect addition to your cookout or barbeque,” Bradshaw said. “The angus beef patties are a mile thick and so juicy you’ll need extra napkins and a big appetite.”

Bradshaw Ranch Thick N Juicy burgers are made with award-winning angus beef, available in one-third and quarter-pound patties. They come in two flavors made for burger lovers: cheddar cheese and bacon; and cheddar cheese, garlic and butter.

The burger blends have been crafted by Bradshaw and his son-in-law, acclaimed chef, Noah Hester, who can be seen on the family’s hit E! show, “The Bradshaw Bunch.” The Bradshaw family gathers regularly for backyard barbecues and Bradshaw Ranch Thick N Juicy™ were inspired by the families love of great burgers.  

Bradshaw Ranch Thick N Juicy Burgers are available to purchase across the United States and in select Walmarts and Sam’s Clubs. The burgers will soon be available in retail stores including Kroger, Publix and more. More information on Bradshaw Ranch Thick N Juicy Burg To ers can be found at To located a store near you selling Bradshaw burgers, click here.

About Terry Bradshaw

The only NFL player with a star on the Hollywood Walk of Fame, Terry Bradshaw continues to entertain fans far and beyond his legendary professional football career with the Pittsburgh Steelers.

The four-time Super Bowl champion quarterback, two-time Super Bowl MVP and Pro Football Hall of Fame inductee joined “FOX NFL Sunday” as co-host and analyst with the show’s inception in 1994. In addition to his long-term role as a multi-Emmy and award-winning broadcaster, Bradshaw has starred in movie and television hits including the box office smash comedy romance, “Failure to Launch,” “Father Figures,” “Better Late than Never,” and “The Masked Singer.”

Bradshaw is also a gospel and country singer, motivational speaker, New York Times best-selling author and breeder of championship quarter horses. In addition to starring in his own stage production, “The Terry Bradshaw Show,” the iconic football star and entertainer also stars along with his family in E!’s new hit show, “The Bradshaw Bunch,” which follows the adventures of his family.

Bradshaw Bourbon

Don’t take it from us, read Bourbon Great Fred Minnick’s Review of Bradshaw Bourbon. Minnick, the Wall Street Journal best-selling author, Editor-In-Chief of Bourbon+, and former lead American whiskey reviewer for whiskey publication Whiskey Advocate, is not only accomplished author, he is the current Bourbon Authority for the Kentucky Derby Museum. Minnick’s resume also includes judging the San Francisco World Spirits Competition and World Whiskies Awards. With all of these accolades, Minnick is considered the foremost authority on all things bourbon in today’s booming bourbon world.

And guess what. He like Bradshaw Bourbon. A whole lot. Bradshaw Bourbon is proud to announce the honor of being hand-selected by Fred Minnick for a blind taste test review. Bradshaw Bourbon finished 2nd in the review alongside the fierce competition of strong brands such as Eagle Rare, Old Forester, Wild Turkey Rare Breed, Daviess County, and others.

The Terry Bradshaw

1-2 inch ice cube


Place ice cube into a rocks glass

Pour 1/3 cup Bradshaw Bourbon over ice


The following recipes are by Terry Bradshaw and Chef Noah Hester

Bradshaw Beans

  • 2lb ground beef
  • ½ lb. bacon
  • 2 bell peppers
  • 1 white onion
  • 2 cans each black beans, red beans, navy beans
  • 2 cups Bradshaw bourbon bbq sauce or your favorite bbq sauce
  • 1 large foil pan

Pre heat oven or smoker to 350 degrees. Brown ground meat and drain off fat. Open rinse and drain half the beans and keep half with the juice. Mix all ingredients together in a large foil pan, cover with foil and bake or smoke for 40 minutes, uncover and cook for another 30 minutes.

Bradshaw Bourbon BBQ Sauce

  • 1 gallon ketchup
  • 2 cups rice vinegar
  • 1 # brown sugar
  • 2 cups Bradshaw bourbon
  • 1/2 Worcestershire
  • 1 large onion chopped
  • 1.5 tbsp. chopped garlic
  • 1 tbsp. Cayenne
  • 1/2 tbsp. Ground clove
  • 1 tbsp. Smoked paprika
  • 3 bay leaves

Sweat onions until translucent, add bourbon and burn off alcohol. Add brown sugar with reaming spices and vinegar. Cook down by a 3rd about 7 minutes on medium-high heat. Add ketchup and salt and pepper. Cook on medium heat for about 25 to 30 minutes. Let cool and blend.

Bradshaw Hot wings

  • 1-2 pounds chicken wings
  • 1 cup Chef Noah’s Hawaiian chili pepper water
  • ½ cup Bradshaw Bourbon BBQ Sauce (see recipe below)
  • 2 tablespoons melted butter

Season wings with salt and pepper and bake (400 degrees) or fry (375 degrees) your hot wings until 165 degree internal temperature.

Mix the BBQ sauce, chili water and melted butter together in a large bowl and toss wings in the sauce, serve with ranch and celery spears.

Bradshaw Bourbon Patty

  • 1 thick and juicy patty per person. I recommend the bacon cheddar
  • Bradshaw bourbon BBQ sauce (recipe to be found on
  • Sliced white onions
  • Sliced smoked cheddar cheese (or your favorite cheese)
  • Sourdough bread
  • Bacon
  • Mayonnaise
  • Salt and pepper

Heat grill or pan to 350 degrees. Season frozen Bradshaw ranch thick and juicy patty with salt and pepper.

 Place patty directly from freezer on to pan or gill. In a separate sauté pan cook bacon to desired crispiness, remove bacon when done, do not discard bacon fat, cook sliced white onion with salt and pepper in the same pan as the bacon using the fat as oil. Cook onions until translucent.

Flip burgers at 5 minutes, place onions directly on top of the patty and then add your sliced cheese to cover onions. Slather two pieces of sourdough bread with mayo (one side only). Place mayo side down on your sauté pan, this will create a nice golden crispy toast, now add another slice of cheese to one side of the bread as if you were making a grilled cheese sandwich.

Once cheese is melted and burger is cooked to 165 degrees, about 4 minutes after flipping. Place bacon on the side of bread with cheese on it, Place patty on top of the bacon, top with your other piece of bread. Cut in half and serve with dill pickles and a side of BBQ sauce for dipping.

Mark Your Calendars Because Bourbon Heritage Month is Coming Up

When it comes to bourbon, it’s never too early to start making plans. So even though we have to wait until September, mark your calendars for celebrating Bourbon Heritage Month in Paducah, Kentucky. Paducah, a river town with rich past, is a UNESCO Creative City. And when it comes to bourbon, that creativity is on display at several of the city’s restaurants.

Barrel & Bond

Barrel and Bond is a bourbon-centric bar in Historic Downtown Paducah, recently named one of the Best Bars in Bourbon Country according to Bourbon Review. The new bourbon and cocktail bar features one of largest selections in the United States, boasting more than 1,400 Bourbons and American whiskeys! Expertly curated cocktails and charcuterie boards offer a perfectly paired introduction to Kentucky food and drink. Take the bourbon experience to the next level by attending a meeting of the Paducah Bourbon Society. Named one of America’s Best Bourbon Bars by The Bourbon Review and Buffalo Trace.

Freight House

Freight House, a farm-to-table restaurant in Paducah, serves up traditional Southern flavors, paired with locally sourced meats and garden-fresh fare. Freight House Paducah features a full bar and with a staggering selection of bourbons, as well as a seasonal rotation of cocktails and craft beer. Named one of America’s Best Bourbon Bars by The Bourbon Review and Buffalo Trace.

“Buck 50” at The FoxBriar Cocktail Bar

This cocktail, which has been a year in the making, is inspired by the Kentucky Buck cocktail. FoxBriar takes this ginger beer-based cocktail and combines it with the ratios of a French 75 to create something new and special.

While you’re waiting, here are some recipes to make.

The following recipes are courtesy of the Freight House in Paducah.

Freight House Fried Chicken


  • 1 pt buttermilk
  • 1/4 c hot sauce
  • 1 T granulated garlic
  • 1 T granulated onion
  • 1 T granulated salt


  • 4 c flour
  • 2 T smoked paprika
  • 2 T salt
  • 1 T cayenne pepper

for the marinade

  1. mix ingredients together, then add chicken to marinate. marinate for about 4 hours.

to fry chicken

  1. mix all breader ingredients into a bowl.
  2. remove chicken from marinade and shake of extra liquid. dredge pieces one by one, shaking excess. make sure to coat chicken well.
  3. let rest at room temperature for 10 min while you heat your oil.
  4. heat oil on stove top to 360 degrees.
  5. slowly lower chicken into oil and fry for about 5-8 minutes (depending on thickness. longer if you have a chicken that has the bone in it) to reach a temp of 160-165f. breading will have a golden brown color.
  6. season with salt.

Champagne Chess Pie


  • 1 9 in pie crust (rolled, crimped, and chilled in refrigerator)
  • 2 1/4 c sugar
  • 1/2 t kosher salt
  • 1 1/3 T yellow corn meal
  • 4 1/2 eggs beaten well
  • 1 1/2 T champagne reduction (see below)
  • 1/2 T white wine vinegar
  • 1 1/2 t vanilla extract
  • 6 oz melted butter


Preheat your oven to 325 F. combine the sugar, salt, and cornmeal in a medium size bowl and mix. add your eggs, champagne, vinegar, and vanilla and whisk to combine. add the butter and whisk again. make sure everything is well mixed with no lumps. it should be kind of thick.

Pour the mixture into your pie crust.

Bake the pie for 55-60 minutes on the bottom rack of your oven. the pie should have golden brown crust and be pretty firm when done cooking. You only want a little jiggle when you give it a wiggle.

Let it cool for at least 4 hours before serving. it can be cooked the day before and kept in the fridge. bring to room temperature before serving.

For champagne reduction: reduce 1 bottle (25.4 oz) of champagne to 3/4 cup. will hold in the fridge for months.

Freight House Deviled Eggs

1 dozen eggs

hard boil, chill, and split eggs in half (we cut ’em horizontally). remove yolks and set aside.


  • 3 e yolks
  • 2 T salt
  • 1 t granulated onion
  • 1/4 c caramelized onion should be dark
  • 4 T red wine vinegar
  • 1 c vegetable oil
  • 1/4 c sour cream


  1. add all ingredients but the veg oil and sour cream to food processor.
  2. process for about 1 minute.
  3. slowly add oil. taste for seasoning. the base will be highly seasoned.
  4. add the egg yolk and process until smooth.
  5. add the sour cream and pulse to incorporate.
  6. pipe into egg whites. garnish with caramelized onions.

Bourbon Is My Comfort Food: The Bourbon Women™ Guide to Fantastic Cocktails at Home

5 Myths (and 1 Truth) About Bourbon Cocktails

In her new book, Bourbon Is My Comfort Food: The Bourbon Women™ Guide to Fantastic Cocktails at Home (University Press of Kentucky 2022), Heather Wibbels demystifies bourbon for those of us who are just beginning our great bourbon journey. Follow Heather at

Loving bourbon doesn’t relegate you to neat pours for the rest of your life. In fact, one of the most fun ways to enjoy bourbon is in a delicious, balanced cocktail. But cocktails get a bad rap among bourbon enthusiasts. When picturing a typical bourbon drinker, you may think of older men in leather chairs with a glass of whiskey in hand with a cigar, but there’s more to bourbon than that. As a spirit, bourbon’s varied flavor profiles intrigue whiskey enthusiasts and cocktail drinkers alike.

Whiskey drinkers are uniquely poised to develop an appreciation for bourbon cocktails and to use them to grow the bourbon community. Let’s look at 5 myths about bourbon cocktails, and one truth you need to know to turn your understanding of the bourbon culture (and cocktails) on its head.

Myth #1: You have to drink bourbon neat to call yourself a bourbon drinker

I’ve heard it all before – a true bourbon drinker would never put a bourbon they loved in a cocktail. This is usually followed by a statement that if you can’t drink your bourbon neat you shouldn’t call yourself a bourbon drinker.

If someone identifies as a gin drinker or a vodka drinker, do you assume they only drink that spirit neat? No! You probably think they love martinis, gin and tonics, or cocktails with those spirits. Why is bourbon any different? One thing I know about bourbon culture from the mouths of people who make it, age it and bottle it is that bourbon culture is meant to be welcoming and inclusive. Every master distiller I’ve talked to has said something similar to “as long as you’re enjoying the bourbon, drink it any way you like.”

You do not have to sit in leather chairs in a dimly lit interior of a dusty bar filled with old men and hipster dudes with a glass of neat bourbon to call yourself a bourbon drinker.

As chair of Bourbon Women (, an organization dedicated to bringing bourbon culture, education, and experiences to women throughout the US, I see us gathering women together over bourbon cocktails, food pairings, and fun events. This broadens the definition of a “bourbon drinker” to include anyone who loves bourbon, however they love it.

Bourbon culture has hospitality at its heart, and redefining the notion of a bourbon drinker to include bourbon cocktail lovers is critical.

Myth #2: Use your bad bourbon to make cocktails

I see this statement frequently in whiskey reviews: “I’ll save this for cocktails.” A professional whiskey reviewer is likely to be sensitive enough to taste those same off notes in a cocktail as in a neat pour. I know I can. Don’t save the “bad bourbon” for cocktails. Give it to someone who loves it.

Your daily drinker, your good bourbon, the bourbon that’s a go-to for sharing with friends and family is the perfect whiskey for cocktails. You’re intimately familiar with the aromas, the flavors, the finish, and the mouthfeel of that bourbon – you know what flavors taste good in combination with it.

Bourbon that you love is the only kind of bourbon you should be using for your cocktails. Your familiarity with its smell and taste will allow you to match it with great cocktail ingredients and remain aware of it even when added to a cocktail. You’ll also be able to pull out secondary notes from the bourbon as it melds with the other ingredients.

Don’t use your $50 or $60 bourbon to make your cocktails (unless you want to). Use value bourbons. Ones that you love, but don’t break the bank. And for a special occasion cocktail – to really dress up your Old Fashioned or Manhattan – break out the good stuff. Mix a cocktail withthe expensive whiskey every  once in a while, and you’ll be amazed at the difference it makes.

Myth #3: Cocktails hide the flavor of bourbon

A great bourbon cocktail doesn’t hide the flavor of bourbon – it makes the bourbon shine. It pulls out specific flavors and notes and adds them to the experience of the drink. If you don’t believe me, make the same cocktail with vodka. Bourbon adds depth, complexity, and layers of flavor and aroma to a cocktail.

A bourbon enthusiast might argue that they can’t taste the bourbon in a cocktail. But  they’re accustomed to sipping bourbon neat, with no distractions to pull awareness away from the bourbon. In a cocktail, sweet, sour, and bitter elements play with the bourbon, making bourbon harder to detect overall, but pulling out and highlighting specific flavors that may be more muted in a neatpour. When put together thoughtfully, all those elements create a cocktail that’s a coherent, balanced flavor experience.

All bourbon cocktails change dramatically when a different bourbon is selected. Swapping out the specific bourbon in a cocktail to create a cocktail flight is an enormously fun exercise for bourbon lovers used to whiskey flights.

Myth# 4: Bourbon drinkers shouldn’t waste their time with cocktails.

Have you watched whiskey drinkers at an event? Before they take a sip of anything they note its aroma. There are times it’s so involuntary I’ll see them take a sniff of a glass of soda or water before they taste it. Bourbon enthusiasts love to parse out aromas in a pour – caramel, vanilla, oak, tobacco, citrus, dried fruit, etc. They love to talk mouthfeel and finish. Each of these sensations is critical in the evaluation of a cocktail.

Bourbon drinkers are the perfect people to create and evaluate cocktails. They are primed to evaluate the very things that make a cocktail stellar – flavor, balance, mouthfeel, and finish. They are often able to pull out very specific flavors from a drink – specific nuts, fruits, spices, and sugars. They are able to taste a cocktail that’s too thin, or overly textured. Or one that’s not balanced.

In short, whiskey drinkers can be as nuanced in evaluating cocktails as they are at bourbon. Cocktails are a flavor puzzle that challenges whiskey drinkers perfectly. They need to consider flavors and aromas of potential ingredients to create a cocktail that’s balanced, delicious, and intriguing to the drinker.

Myth #5: Cocktails take too much time for bourbon drinkers

We choose every day what we’ll spend time on. I have seen bourbon lovers spend 20 minutes perusing a bourbon list to create a flight, or even try a single pour. I have watched friends debate bottles for an event via messaging for an entire day. Part of the fun is taking the time to select the right one.

It’s Easy to Do

A cocktail can be made in a few minutes. Add bourbon, bitters, sugar, and ice to a glass and you can build an old fashioned in a minute. Add vermouth and bitters to bourbon and you have a Manhattan.

Part of the fun of creating a bourbon drink is choosing the whiskey to use. Bourbon fanatics and newbies alike love to find flavors, and adding cocktail ingredients to bourbon does the same thing.

While putting a great cocktail may seem intimidating, classic bourbon cocktails are easy and fast to make at home – even to batch for parties. Bourbon drinkers can use these fast cocktails to do something they love – get others to drink more bourbon. Nothing’s better than sharing a bourbon with a friend.

The Truth: Bourbon cocktails are the gateway to bourbon

Bourbon is better with friends. Bourbon cocktails are the way most people start their bourbon journey. Typically, a delicious and approachable cocktail draws a bourbon newbie in. Suddenly, they start to see what all the fuss is about. And over time they learn to love bourbon in a cocktail, on the rocks, and neat. Bottles accumulate on the home bar, bourbon books collect on the shelf, and swag piles up from bourbon events.

Learning to make great bourbon cocktails expands a bourbon lover’s palate and lets them grow their bourbon circle to include friends and family who have never had a positive, fun experience with bourbon. Knowing the basics of bourbon cocktails can start a lifelong passion with bourbon.

Bourbon hospitality should be generous and welcoming. And nothing’s more welcoming than a bourbon cocktail from a friend and future bourbon buddy.

About the Author

Heather Wibbels, an award-winning mixologist, chair of the Bourbon Women Board of Directors, photographer, and digital content creator, works with brands and companies to develop cocktails and deliver cocktail education for both the home mixologist and cocktail enthusiast, turning cocktail lovers into whiskey drinkers one drink at a time. She develops, writes, and photographs content for her own website as well:

The following recipes are courtesy of Heather Wibbels.

Cider Toddy

This cider-based toddy with a splash of maple syrup combines all the flavors of fall. Fresh pressed appe cider from a local orchard makes this toddy exceptional.

  • 4-6 ounces apple cider
  • ½ ounce maple syrup
  • ½ ounce lemon juice
  • 16 drops Old Forester’s smoked cinnamon bitters (or 2 dashes of your favorite fall-flavored aromatic bitters)
  • 1 dash ginger bitters
  • 1½ ounces bourbon or whiskey
  • Garnish: apple slice, cinnamon stick

Fill a mug with hot water and set it aside. Combine apple cider, maple syrup, lemon juice, and bitters in a small saucepan and heat until steaming but not simmering (or heat in a microwave-safe container in the microwave). Add bourbon and stir to combine. Discard the water in the mug and pour the toddy into it. Garnish.

Dark Quarter

            If a Sazerac and a Manhattan had a love child, this would be their firstborn. Rich and complex, this cocktail dials up the spice with a licorice liqueur, a peppery rye whiskey, and amaro’s earthy coffee and chocolate notes. A touch of maple syrup sweetens and balances the cocktail and results in a thicker mouthfeel.

  • 2 ounces rye whiskey (or high-rye bourbon)
  • ¼ ounce barrel-aged maple syrup
  • ¾ ounce Foro amaro
  • ¼ ounce Herbsaint or absinthe
  • Garnish: star anise and candied ginger

            Combine ingredients in a mixing glass and add ice. Stir for 30 seconds or until well chilled. Strain into a chilled coupe glass and garnish.

The Kentucky Smolder

            Creating a great Old-Fashioned for serious whiskey drinkers requires finesse. You need to highlight the whiskey above everything else, balance it with great bitters, and make sure it contains a hint of intrigue to keep them interested. The smoked chili bitters add both smoke and heat from the capsaicin found in chili peppers. And through it all, the bourbon still shines. I created this high-proof Old-Fashioned for a Bourbon Women “He Sips, She Sips” event featuring a blind tasting of Heaven Hill bourbons and ryes.

  • 2 ounces Old Forester Whiskey Row 1920, high-proof (110 or higher) bourbon, or Pikesville rye
  • ½ ounce demerara sugar simple syrup
  • 3 dashes Hella Bitters smoked chili bitters
  • Garnish: charred cinnamon stick

            Combine ingredients in a mixing glass and fill with ice. Stir for about 20 seconds, then strain into a rocks glass with fresh ice. Garnish with a charred cinnamon stick (be careful not to set your fingers on fire).

The King’s Julep

The King’s Julep

            Here, the King refers to the King of Rock and Roll: Elvis Presley. This julep is an homage to those peanut butter and banana sandwiches Elvis used to make. It’s a great julep for someone who is new to bourbon and wants to try a wildly creative take on a classic.

  • 1½ ounces bourbon
  • ¾ ounce peanut butter whiskey
  • ¾ ounce Giffard’s Banane du Brésil banana liqueur (substitute chocolate liqueur for Reese’s julep)
  • 2 dashes Bittercube cherry bark vanilla bitters
  • Garnish: peanut butter and banana skewer and fresh mint sprig

            In a mixing glass, add bourbon, peanut butter whiskey, banana liqueur, and bitters. Add ice. Stir until chilled, 10–15 seconds. Strain into a julep cup filled with crushed ice. Add a straw, mint sprig, and skewer of banana and peanut butter.

Celebrate Autumn with These Wonderful Libations

Now that we’ve finally come to terms that summer is definitely over, my friend Victoria Cohen advises to embrace fall with these amazing cocktails from some of the coolest restaurants around.

Nearly Ninth at Arlo Midtown – New York, NY   

Cocktail Name: The Applejack Sazerac 

It’s time to say goodbye to the days of rosé and warm up with the seasonal fall cocktails at Nearly Ninth at Arlo Midtown. Now available are the Cider-Car, Apple Cider Mimosa, Chai-Town, Hopscotch, Bourbon Smash and the gorgeous Applejack Sazerac (pictured below). The Applejack Sazerac is the ultimate autumnal cocktail, including Laird’s Applejack, Woodford Reserve, Honey, Peychaud Bitters and finished with Absinthe and a rinse of Allspice. 

Zuma Miami – Miami, FL 

Cocktail nameJapanese Old Fashioned 

A drink crafted to the warm the soul, Zuma’s Japanese Old Fashioned is garnished with a freshly cut orange slice and two berries and takes a new twist on a timely classic. Made with Toki Japanese Whisky, Hokuto sugar and bitters this rich, smooth and silky cocktail will leave you begging for another.  

Marker 92 Waterfront Bar & Bistro at The Westin Cape Coral Resort at Marina Village  

Cocktail name: Pumpkin Spice Martini 
Westin Cape Coral Resort’s restaurant, Marker 92 Waterfront Bar & Bistro, is serving up the delicious Pumpkin Spice Martini, made with Smirnoff Vanilla Vodka, Bailey’s Irish Cream and Pumpkin Liquor. This festive drink is then topped with Whipped Cream, a dash of Cinnamon and Nutmeg. For those traveling to Cape Coral for Thanksgiving this fall, Marker 92 will be celebrating with a dedicated holiday dinner menu, as well as additional festive cocktails like their Apple Cider Mimosa, Cranberry Apple Sangria and Thanksgiving Punch. Price: $14 

The Irvington – New York, NY  

Cocktail Name: The Cider Car  

If you’re looking to shake off the chilly fall weather, look no further than The Irvington. Located in Union Square, the bartenders are now offering chic fall cocktails including the Bourbon Smash and our personal favorite, the Cider-Car (pictured center, below). Served in a coupe and topped with a dry apple chip, this Insta-worthy cocktail features Cognac, apple cider, lemon juice, apricot liquor and a hard cider float.  

The Bar at Deer Path Inn Lake Forest, Illinois   

Cocktail name: The Birds Poison Punch  

The English-inspired boutique hotel is renowned for its innovative (and oftentimes whimsical) cocktails, and someone who plays a large role in that recognition is its chief spirits officer, Jorge Centeno, who spearheads the property’s beverage program and mixes up some of the inn’s most popular, Instagram-worthy creations. Now, visitors to the inn can embrace spooky season all autumn long with Jorge’s fun play on Alfred Hitchcock’s creepy fall classic, The Birds, with The Birds Poison Punch cocktail – infused with mezcal and tequila, tepache, blue curaçao, lemon juice, mineral water and lavender smoke.  

Mahina & Sun’s at The Surfjack Hotel & Swim Club – Honolulu, Hawaii  
Cocktail name: Cacao Muerte  
Name of bartender: Ian McKinney, Bartender at Mahina & Sun’s at The Surfjack Hotel  

1/2 oz SelvaRey Chocolate Rum  

1/2 oz Casamigos Anejo Tequila   

1/2 oz St George Nola Coffee Liqueur   

1/2 oz Campari  

3/4 oz Carpano Antica Formula Sweet Vermouth   

Combine ingredients over ice & stir for 30 revolutions. Can be served up or on a large format Ice cube. Garnish with an orange twist.

What makes it unique: “For those chocolate lovers. A savory balance of incredible spirits that accentuate the beautiful dark chocolate flavor you crave. The orange & vanilla notes from the Anejo tequila pair deliciously with the bitter notes made famous by Campari. A wonderfully warm and cozy libation for the fall” – Ian McKinney 

MDRD atop the Amway Grand Plaza, Curio Collection by Hilton – Grand Rapids 

Cocktail Name: Spanish Coffee 

With temperatures dropping as fall arrives, the newly opened, Spanish-inspired restaurant MDRD atop the historic Amway Grand Plaza in Grand Rapids, MI boasts flavorful twists on classic warm Spanish cocktails, including its cozy Spanish Coffee, which is crafted with rich overproof demerara rum and orange curacao flamed to perfection, both mixed into European roast coffee. The drink is then topped with whipped cream and a garnish of freshly grated nutmeg and gold leaf, satisfying imbibers’ taste, smell and sight on chilly autumn evenings.  


Our favorite fall vegetable is tequila. LIQS, the world’s first premixed cocktail shot, is bringing you all the fall flavors with their Tequila Cinnamon Orange shot. In European countries, it’s common to take a shot of tequila with a cinnamon-sprinkled orange slice instead of salt and lime; thus, LIQS’ version was born. This mind-blowing flavor combination will change the way you look at tequila for a sweeter, smoother shot. Portable, pre-packaged, and premixed, LIQS’ lightweight four-packs are perfect for taking on-the-go. The shots are low carb, low sugar, low cal and gluten free and available across the U.S. for $9.99 – find the Tequila Cinnamon Orange here on Total Wine

MILA Restaurant – Miami, FL  

Cocktail: Spice Market  

Price: $21  

Akin to a premium rum punch, the Spice Market is made from Plantation three-star rum and Plantation original dark rum, mixed with complimentary sweet, spicy and sour flavors: charred banana, Orgeat (a nutty floral syrup), aromatic fall spices, and lime. This autumn orange-colored cocktail is topped with smoked banana foam and garnished with a peony.  

Estiatorio Ornos – Miami, FL 

Cocktail: Smoke of Hephaestus  

Price: $16 

This deep orange cocktail is a more riveting spin on a classic margarita, using fresh ingredients from tropical environments and mezcal, giving it a smokier flavor. Garnished with a mint leaf and a tajin-crusted glass, this one puts a fall twist on a summer staple. 

The Bar at The Spectator Hotel – Charleston, SC 

An Apple a Day 

Channeling the refreshingly crisp autumn air that engulfs the Holy City, the “An Apple a Day” cocktail utilizes organic apple cider, apple brandy and vanilla liqueur to provide immediate refreshment and invoke memories of fall days spent at the orchard. Combined with bourbon, a spritz of fresh lemon juice, and house-made fall spice syrup, it’s the ideal drink to sip on after a beautiful fall day exploring Charleston. 

Grand Hyatt Baha Mar – Nassau, Bahamas 

Pumpkin Mojito 

This cocktail from T2, a sophisticated rum and cigar lounge at Grand Hyatt Baha Mar, an expansive oceanfront luxury resort in the Bahamas, gives a kick to the classic Caribbean mojito combining rum and fresh mint leaves with house-made pumpkin syrup and pumpkin whipped cream, topped with a dash of soda. Guests can sip and savor as they take in the surrounding tunes of live Bahamian music and indulge in cigar pairing suggestions from in-house mixologists to create an all-encompassed experience. 

Fargo Bar & Grill at the Inns of Aurora – Aurora, NY 

Cocktail Name: Lost Moose 

The Inns of Aurora, a luxury lakeside boutique resort in the Finger Lakes, serves up the warming “Lost Moose” cocktail at their Fargo Bar & Grill, a tavern serving elevated eats and late-night drinks. Cozy up with hazelnut liqueur, Jack Daniels honey and apple juice, with a splash of ginger ale, in a mug – served hot. 

DenimatThe Joseph, a Luxury Collection Hotel, Nashville 
Cocktail name:Life Is But a Dram 
Comfortable luxury, seasonally-inspired craft cocktails and an all-day menu of American and Italian favorites by Chef Tony Mantuano and team await at The Joseph Nashville’s rooftop bar, Denim. One of Denim’s signature cocktails perfect for Fall, Life Is But a Dram, is a spirited take on a Manhattan made with Heaven’s Door whiskey and The Joseph’s “Highway 61” whiskey blend, espresso-infused Carpano Antica, Angostura bitters and orange bitters.  


Life Is But a Dram // Heaven’s Door and The Joseph’s “Highway 61” whiskey blend, espresso-infused Carpano Antica, Angostura bitters, orange bitters Denim at The Joseph, a Luxury Collection Hotel, Nashville

1.5 oz Heaven’s Door Highway 61 The Joseph Blend whiskey 
1.5 oz espresso-infused Carpano Antica sweet vermouth 
2 dashes of Angostura bitters 
Orange twist or orange oil 
Dehydrated orange slice (optional) 
Add ingredients to mixing glass. Add ice and stir for 45 seconds. Strain into a coupe glass. Spray with orange oil or express oils from a fresh orange peel. Garnish with a dehydrated orange slice. 

Espresso-Infused Carpano Antica 
1L Carpano Antica sweet vermouth 
1/4 Cup whole espresso beans 

Add espresso beans to vermouth and allow to soak for 12 hours in the refrigerator. Strain out the espresso beans, and store infused vermouth in the refrigerator for up to two weeks. 

InterContinental New York Barclay – New York, NY 

Cocktail Name: Chili Mule  

Find the perfect fall respite within Manhattan at The Parlour Restaurant and Bar, where the Chili Mule is the perfect blend of classic fall spices. Made with premium Scottish Vodka, Arbikie infused with Chili, Ginger Beer, Fresh Lime Juice, and Rosemary Simple Syrup, it’s the perfect drink to enjoy on fall nights along with The Parlour’s Jazzy Wednesdays, featuring the Café Society.  

Brugal 1888  

Cocktail name: “East to West” Cocktail  

Cocktail enthusiasts looking for a drink to sip during the crisp fall months should try Brugal 1888’s “East to West” cocktail. This unique fall-themed recipe fuses the premium rum – produced in the Dominican Republic by the 5th generation Brugal family – with maple syrup and apricot liqueur, adding a sweet flavor with hints of fruity and citrus notes.   

Merriman’s Hawaii – Hawaiian Islands 

Cocktail name: Merriman’s Coconog  
Sip on Merriman’s Coconog this holiday season for a tropical twist on the classic eggnog cocktail. Highlighting tastes of coconut and cinnamon, Merriman’s Coconog uses an Old Forester Bourbon and Licor 43 base mixed with coconut milk and freshly ground nutmeg. Top it off with whipped cream and enjoy in paradise!   


13.5 oz Coconut Milk  

6 oz Whole Milk  

3 whole eggs  

1/2 cup granulated sugar  

3/4 tsp freshly ground Nutmeg  

1/4 tsp Cinnamon  

Blend on high speed for a full minute.  

Whisk over double boiler until mixture reaches 160 F.  

Chill overnight.  

Shake 6 oz of chilled Eggnog Mix with:  

1/2 oz Licor 43  

1/2 oz Old Forester Bourbon  

Pour in carved Coconut  
Top with a dollop of fresh whipped cream and a sprinkle of ground nutmeg.  

MR CHOW – Miami Beach 

Cocktail name: Lychee Martini

The Lychee Martini is one of MR CHOW’s most popular cocktails, featuring Absolut Elyx Vodka, lychee and a touch of ginger for a delicious twist. 

Texas Winter Lights at Marriott Marquis Houston 

Cocktail name: Spiced Apple Pie  

Marriott Marquis Houston’s completely reimagined holiday lights event, Texas Winter Lights, will be serving innovative, boozy fall cocktails for any crisp autumn day. High Dive (the rooftop restaurant & bar) curated an all-new hot “Spiced Apple Pie” drink inspired by the aroma and taste of a delicious homemade apple pie. With the smell of cinnamon and spiced apples, this cocktail is sure to put anyone in the fall mood.   Other fall cocktails will include a “Spiced Pear Martini,” a fruity seasonal punch with a crisp cranberry and orange finish, and a glow-in-the-dark “Starry Night” ginger mule (that even chan

Hummingbird Lounge: Appalachia cooking Meets New American Cuisine on Michigan’s Sunset Coast.

         Raised in Southern Appalachia in Stagg Creek, a slip of a town tucked in a corner of North Carolina hills and hollows near the Tennessee state line, Shane Graybeal describes the region as “food heaven” and the beginning of his fascination with food.

         “Both my grandparents had farms,” says Graybeal, who after graduating from culinary school at Johnson & Wales University in Charleston, South Carolina worked in France, Italy, Washington D.C. and spent seven years in Chicago working at such well known restaurants as  Bin 36 and Sable Kitchen & Bar. Along the way he was inducted into Chaîne des Rôtisseurs, the world’s oldest, largest and most prestigious food and wine society.

         But he missed small town living and being close to the farms where he sourced his foods.

          “I’ve been a fan of Southwest Michigan for many years,” says Graybeal who now is executive chef at the recently opened Hummingbird Lounge in New Buffalo. “When I was living and working in Chicago, I  sourced a lot from Southwest Michigan.”

         Among the local food producers they use are the Mick Klug Farm in St. Joseph and Kaminski Farms Meats in Three Oaks.

         Another plus for Graybeal was being back in a small town.

         “Though compared to Stagg’s Creek, which has a population of about 300, New Buffalo seems like a big city,” Graybeal adds with a laugh.

         Graybeal describes his food as a “cheffy take on American classics, comfortable food all dressed up.” I loved the description but was surprised to learn that “cheffy” is an actual word meaning relating to or characteristic of a chef.

         His take on food matches the overall philosophy of Hummingbird’s owner and operator Ben Smock who wanted to create a cocktail bar and restaurant that was comfortable and “served food you want to eat.” The lounge opened in April and is located in what had been a grand home built in 1901 that once housed a creperie in  New Buffalo.

         Smock has an extensive background in the food industry starting when he worked at his grandfather’s bowling alley in Davison, Michigan where he grew up. He graduated from Michigan State University’s hospitality program, worked at McCormick Place, Levy Restaurant group and the Ravinia Music Festival and started his own consulting business where he provided food service planning and events. He’s also opened a number of venues.

         The menu changes frequently, depending on what’s in season. Graybeal was excited because the first peaches were hitting the market along with blueberries and raspberries.

         “I’m thinking fruit cobblers,” he says.

         He also brings a bit of Appalachia to the menu.

         “Food is very important there,” he says, making one want to jump in a car and head south to see what he’s talking about. “And I think in the right context—pickling, charcuterie, foraging–it comes across very well.”

Earlier in the season, he took ramps, cut them into a tiny matchstick size and flash fried the garlicky wild greens to add to an asparagus dish. We’re guessing that the round super thin pickled with cherry Kool-Aid hails from the mountains as well—and they’re delicious.

Graybeal also made ramp vinegar which he now uses in some of his dishes. Now with fresh Michigan peaches available, he makes a jam to pair with pork, but kicks it up a notch with the addition of jalapeno peppers.

But, he notes, the food is a side note to the cocktails and what’s on the menu are more like a tapas bar—nibbles that are share,able. The Lounge’s cocktail team takes what Graybeal is preparing in the kitchen and concocts drinks to accent his flavors.

The cocktails—which also change frequently—have in the past included a Smoked Pineapple Margarita, a tequila based drink with seasoned and smoked pineapple and salted foam, The HRG Manhattan using Traverse City Whisky Company blend along with sweet Vermouth, Angostura bitters and a fancy cherry and A Real Dandy Old Fashioned with rum, demerara syrup, bitters and expressed orange. For those who don’t drink, there are spirit-free cocktails. There’s also a small wine list offering by the glass or bottle and local brews.

         Why did they name the place Hummingbird? Smock says they chose it because hummingbirds drink all day and it just fit because they are open throughout the season. For warm weather dining, there’s a large back porch and garden area. The garage has been redone and is now an inviting event space. The interior of the restaurant itself is very cozy with a curated antiquated feel to go with the history of the home including a fireplace flanked by columns, its mantel topped with a large mirror and coach lanterns, cozy rooms, polished wood floors, and the deep gray walls are accented with lots of white woodwork. The bar is sleek—less Victorian and more urban trendy which makes for a nice contrast.

Chef Graybeal’ s Pork and Peaches

Rub pork belly with salt, sugar, and vanilla powder. Place in pot. Cover and marinate overnight. The next day cover with lard and cook on low heat for three to four hours. Cool and then crisp up in a hot pan until golden brown and tender.

Peach Jam

Cook together for two hours, them finish with a squeeze of lime juice. Puree in blend until smooth and cool.

To serve—crisp the pork belly, put two ounces of jam on a warmed plate, top with the pork belly, slice a peach and toss with aged sherry vinegar, basil, parsley and mint and a little olive oil. Place on top of the pork.

Beef Skewers with Whipped Feta

For the Beef Skewers:

Grind the brisket, combine with the other ingredients and whip with the paddle attachment. Form into balls and then into long rolls, place each roll on a skewer.  Grill for six minutes on both sides.

For the Whipped Feta:

Combine in the mixer, whip using the the whip attachment until light and fluffy-like similar to icing.

Just for fun, I thought I’d include a recipe for Kook-Aid brined veggies.

Trish Yearwood’s Fruit Drink Pickles

Drain the brine from the pickles into a bowl. Add the fruit drink packet and sugar into the brine and stir until dissolved. Pour the brine back to the jar, discarding any that’s leftover. Refrigerate at least 2 days and up to 1 month.     

Tipsy Scoop: Taking Ice Cream to the Next Level

Melissa Tavss of Tipsy Scoop has taken it one step farther. Instead of just ice cream, she’s adding artisanal spirits and creating boozy sweet treats. Her ice creams such as Dark Chocolate Whiskey Salted Caramel Ice Cream–rich dark chocolate ice cream is infused with whiskey and salted caramel and Tequila Mexican “Hot” Chocolate Ice Cream–classic chocolate ice cream with kick of tequila and cinnamon have been available at many retail stores for several years now. And last summer, she formed a partnership with Williams Sonoma enabling Tipsy Scoop to be shipped to customers nationwide through the Williams Sonoma website. Tavss has also released her first cookbook, “Tipsy Scoop: Latest and Greatest Recipes.”

You can use the cookbook to make your own Tipsy Scoops. Also available are a variety of Tipsy Scoop kits such as their Spring Fever Cocktail Kit featuring 1 pint Strawberry White Sangria Sorbet. 1 pint Vanilla Bean Bourbon ice cream, 1 bottle cherry hard cider, 1 can spiked strawberry lemonade,  1 mini cherry preserves,  1 bag cherry gummies, 1 bag fruit gummies,  1 fresh lemon, and recipe cards, paper straws, and hashtag flags for posting your creations on social media sites.

The following recipes are courtesy of Melissa Tavss and are from “Tipsy Scoop: Latest and Greatest Recipes.”

Note: Though some of these recipes call for specific brands of alcohol, you can substitute your own.

Ice Cream Mix

This recipe freezes well.

  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 1 tablespoon vanilla
  • 1/3 cup sugar
  • 8 egg yolks

Makes 1.5-2 quarts of ice cream mix

In a medium-size heavy duty saucepan, add milk, heavy cream, and vanilla. Over medium-high heat, scaled the mixture, removing from heat once bubbles begin to form.

I a large bowl, add sugar and egg yoks and whisky until the turn a lighter yellow, about 30 seconds to 1 minute.

Slowly pour half the scaled milk and cream mixture into the gg yolks, whisking constantly as you pour. Add the egg and mix mixture back into the saucepan.

Saucepan. Warm over low-to-medium heat, stirring constantly with a heat-resistant spatula or spoon. The custard is thick enough once it can easily coat a spatula or spoon which takes a few minutes. (Note: Overcooking will scramble the eggs so proceed with caution.)

Transfer custard to a heat proof container, cover, and let cool for 1 hour before adding in alcohol and additional ingredients.

Maple Bourbon

  • 6 cups Ice Cream Mix (see recipe above)
  • 1 cup Four Roses Bourbon
  • ¼ cup maple syrup
  • ½ cup bacon, cooked and chopped (about 8 to 10 strips of bacon)

In a large mixing bowl, combine ice cream mix, bourbon, and maple syrup and stir.

Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.

While mix chills, cook bacon until it is crispy and set aside on a paper towel to drain and cool for around 30 minutes. Chop into quarter-inch pieces using a sharp knife. Refrigerate in airtight container until ready to add to ice cream.

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions until it has a gelato-like consistency.

Transfer the ice cream to a large mixing bowl and stir n bacon crumbles. Transfer the ice cream into a freezer-safe containers and freeze for a least eight hours before serving.

Hot Buttered Rum

“What could be better than that last bite in your bowl of Cinnamon Toast Crunch?” writes Tavss in her description of what she describes as a cinnamon-y sweet cereal milk bite turned into a spiked ice cream.  “Not only will it give you that taste of nostalgia, but will bring you that festive, comforting, holiday party in your mouth feeling all year long.”

  • 6 cups Ice Cream Mix
  • 1/4 cup Cinnamon
  • 1 tablespoon Melted Butter
  • 1 cup Sailor Jerry Spiced Rum

In a large mixing bowl combine all the ingredients and stir.

Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions, until it has a gelato-like consistency.

Transfer the ice cream into freezer-safe containers and freeze for at least 8 hours before serving.

Makes about 2 quarts.

Serving suggestions:

Caramelize sliced bananas and make a bananas foster split. Add extra toppings like hot fudge, caramel sauce, toffee, walnuts and anything else that sounds good.

Non Dairy Ice Cream And Sorbet

“You’ll notice in the chapters following that not only do we have milk-based ice creams, but also have a few options for non-dairy boozy ice creams and boozy sorbets,” writes Tavss in the introduction to her chapter on non-dairy ice creams and sorbets. “Our non-dairy ice creams are made with a coconut milk base and our sorbets are made with different fruits, so they have a water/fruit base.

Puree recipes vary fruit by fruit, but our sorbets all start with fruit purées- raspberry, mango, watermelon, peach etc. Since there is so much variation fruit by fruit, you’ll see instructions for each fruit purée included within the recipes in the following chapters.”

Simple Syrup Recipe

What all sorbet recipes do have in common is the need for simple syrup. Here is a very simple, simple syrup recipe:

How to make simple syrup:

  • 1 cup white sugar
  • 1 cup water

In a medium saucepan, combine water and sugar.

Bring to a boil, stirring, until sugar has dissolved. Allow it to cool.

Watermelon Mint Margarita Sorbet

“Watermelon. Mint. Margarita. Is there a more mouthwatering combination of words in the whole English language?” writes Tavss, describing this sorbet to be like sitting on the back porch with a juicy slice of watermelon dripping down your forearm or cutting out of work early for a happy hour margarita on that first really hot day of summer.”

Watermelon Purée:

  • 2 cups simple syrup
  • 3 cups fresh watermelon chunks


  • 4 cups watermelon purée
  • 1 cup tequila
  • 1/3 cup mint syrup
  • (we recommend Monin)
  • 1/4 cup lemon juice

Make Purée:

Remove seeds from watermelon and purée in blender or food processor until smooth. Set aside.

In a large mixing bowl, combine watermelon with simple syrup and stir.

Make Sorbet:

Combine watermelon purée with tequila, mint syrup, and lemon juice.

Cover the bowl with plastic wrap and refrigerate for 1 to 2 hours.

Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

Transfer the sorbet into freezer-safe container and freeze for at least 8 hours before serving.

Makes about 2 quarts

Serving Suggestion:

Recreate our Watermelon Mint Margarita Sundae by using an ice cream disher to scoop the sorbet into a pink cone bowl and garnish with fresh mint, Watermelon Jelly Belly seeds and sour watermelon Gummies.

Grown Up Sundae Station

“Now that you know how to make some of our most popular boozy ice cream treats, it’s time to

showcase your talents with an ice cream party,” says Tavss about this section of her book which helps you organize a grown up sundae station that’s the perfect dessert for special occasions like 21st birthdays and engagement parties.

“For the holidays go all out with pretty seasonal toppings or add Prosecco to your bar so guests can make their own floats,” she says. “Boozy ice cream makes every occasion a little more fun—cheers.”

Assorted Boozy Ice Creams and Sorbets

What you’ll need:

  • Insulated Beverage Tub
  • Oversized Martini Glass
  • Oversized Margarita Glass
  • 3 Rocks Glasses or Mason Jars
  • Small Serving Spoons
  • Maraschino Cherries
  • Rainbow Sprinkles
  • Gummy Bears
  • Cookie Crumble
  • Sour Fruit Slices

Place beverage tub in the middle of a 4-ft table and fill with ice.

Fill oversized martini glass with sprinkles, oversized margarita glass with cherries, and three rocks glasses with other toppings.

Insert servings spoons in toppings and arrange on the table around the tub.

Fill a quart-sized container with water and two ice cream scoops and place to the left of the beverage tub.

On one end of the table put out small bowls, spoons and napkins.

As guests arrive remove ice cream pints from the freezer and place in the tub of ice. Invite guests to make their own boozy ice cream sundaes! Our toppings are just suggestions, so swap for your favorites or add even more garnishes to your sundae bar.

The Ideal Bartender, a 1917 classic by Tom Bullock is now an immersive experience in Louisville

Evan Williams, Kentucky’s first distillery, is hosting “The Ideal Bartender Experience” as part of Louisville’s celebration of African American history. The distillery was founded by Evan Williams in 1783, but the experience takes visitors no further back then to the final days of Prohibition and into a secret speakeasy at the Evan Williams Bourbon Experience, a multi-million dollar artisanal distillery, immersive tourism destination and retail location on Louisville’s Whiskey Row.

The Ideal Bartender Experience, separate from the other tours available at Evan Williams, introduces guests to Tom Bullock, the first Black American to write and publish a cocktail book. Written in 1917, “The Ideal Bartender” was almost lost to history despite Bullock’s fame at the time.

Greg Boehm, owner of the New York-based company, Cocktail Kingdom, has close to 4000 books about cocktails in what is said to be the largest collection in the world. Consider the collection research as Cocktail Kingdom manufactures professional barware, reprints vintage bar literature, and a full spectrum of professional and custom barware, artisan bitters and syrups.

According to Go to Louisville, several years ago Boehm was contacted by a woman wanting to sell a first edition of The Ideal Bartender. It was the one book Boehm was missing and so he jumped at the chance to own an original copy.

“In the cocktail bar industry, unfortunately, the African American community is not very well represented at all. It is just not a diverse group, so anything that lends diversity to bartending is a good thing,” Boehm explained. “In addition, The Ideal Bartender is a little snapshot of what people were drinking pre-Prohibition, and unlike a lot of cocktail books, none of these recipes were cribbed from anyone else. This is a completely unique cocktail book.”

Bullock, a stately looking man, was known to make some powerful — and according to article in The New York Times — addictive cocktails. He was also reputed to be a great conversationalist and to have a wide range of knowledge on current events–which was expected of a bartender working in rarified places.

Photo courtesy of

Though Bullock was known to the wealthy elite who sipped his cocktails he was relatively unknown until former President Theodore Roosevelt filed a libel suit in 1913 against a newspaper claiming he was not only a liar but also frequently drunk. In his testimony, Roosevelt said that one of the few drinks he’d ever had — and that didn’t happen until he had left the White House — was a mint julep mixed for him by Bullock at the St. Louis Country Club. And, Roosevelt told the court, he took only a sip or two.

The St. Louis Post-Dispatch called this out as a lie, printing an editorial opining, “Who was ever known to drink just a part of one of Tom’s juleps? Tom, than whom there is no greater mixologist of any race, was taught the art of the julep by no less than Marse Lilburn G. McNair, the father of the julep. Are the Colonel’s powers of restraint altogether transcendent?”

Marse, for those who don’t know their Missouri or mint julep history, was the grandson of Alexander McNair, the first governor of the state.

Whether he drank more than half of the mint julep or not, Roosevelt won his suit, and Bullock became famous for his bartending skills. Patrons who loved his cocktails included George Herbert Walker — you know the last name, as he was the grandfather and great-grandfather of our 41st and 43rd U.S. presidents, and August Busch Sr., CEO of Anheuser-Busch, who each helped get the book published.

 “I have known the author for many years, and it is a privilege to be permitted to testify to his qualifications…” In all that time I doubt that he has erred in event one of his concoctions,” wrote Bush in the intro to Bullock’s book.

Bullock was quite creative when it came to drinks, creating a version of an Old Fashioned easily transported in a flask for those attending the matches at the St. Louis Polo Club.

The 45-minute tour at The Ideal Bartender Experience includes a taste of three premium whiskeys as well as a mint julep made from one of Bullock’s recipes, is one of several fascinating immersive experiences taking place in Louisville.

 Tom Bullock’s Old Fashioned for the Polo Field

         Fill one eight ounce flask with 100 proof bourbon near to the top. Shove four raw sugar cubes or pour four raw sugar packets into the mouth of your flask, dash eight times with Angostura. Shake the flask vigorously. Pour the contents over the largest ice cubes you can find.

Continue reading “The Ideal Bartender, a 1917 classic by Tom Bullock is now an immersive experience in Louisville”

Art Immersion at 21c Museum Hotel: The Place for Penguins, Bourbon, Southern Cuisine, and Cotton Candy

Photo courtesy of 21c Museum Hotel Louisville.

Much more than a place to lay your head, 21c Museum Hotel with locations in Louisville, Cincinnati, Des Moines, Chicago, St. Louis, Lexington, Kansas City, Oklahoma City, Nashville, Durham, and Bentonville, Arkansas, is a total immersion into art or, maybe better put, it’s a night in the art museum.

Penguin Love. Photo of 21c Museum Hotel Louisville.

In Louisville, it started when I spied a 4-foot penguin at the end of the hall as I headed to my room but 30 minutes later when I opened my door, the rotund red bird was there in front of me. “Don’t worry,” said a man walking by. “They’re always on the move.”

Proof on Main. Photo courtesy of 21c Museum Hotel Louisville.

The migratory birds, sculptures first exhibited at the 2005 Venice Biennale and now part of the collection of 21c Museum Hotel in Louisville add a touch of whimsy. But with 9,000 square feet of gallery space and art in all corridors and rooms, three-fourths coming from the owners’ private collection valued at $10 million, 21c is a serious museum.

Proof on Main. Photo of 21c Museum Hotel Louisville.

Carved out of five former 19th-century bourbon and tobacco warehouses, 21c is both part of the revitalization of Louisville’s delightful downtown and a transformation of art from backdrop into upfront and thought-provoking.

The sleek, minimalist interior — uber-urbanism with linear white walls dividing the main lobby and downstairs gallery into cozy conversational and exhibit spaces — is softened with touches of the buildings’ past using exposed red brick walls and original timber and iron support beams as part of the decor. Named by Travel + Leisure as one of the 500 Best Hotels in the World, 21c is also the first North American museum of 21st-century contemporary art.

Photo courtesy of 21c Museum Hotel Louisville.

I find more whimsy on a plate at Proof on Main, the hotel’s restaurant, when the waiter plops down my bill and a fluff of pink cotton candy — no after-dinner mints here. For more about the cotton candy, see the sidebar below. But the food, a delicious melange of contemporary, American South, and locally grown, will please even the most serious foodinista. It’s all creative without being too over the top. Menu items include charred snap peas tossed with red chermoula on a bed of creamy jalapeno whipped feta,

Bison Burger. Photo and recipe courtesy of 21c Museum Hotel Louisville.

And, of course, the Proof on Main staple since first opening. 8 ounce patty, char grilled to your preferred temp (chef recommended medium rare), served with smoky bacon, extra sharp cheddar and sweet onion jam to compliment the game of the meat nicely. Local Bluegrass bakery makes our delicious brioche buns. The burger comes house hand cut fries. For the ending (but it’s okay if you want to skip everything else and get down to the Butterscotch Pot De Créme, so very luxuriously smooth and rich pot de creme with soft whipped cream and crunchy, salty pecan cookies.

Mangonada at Proof on Main. Photo and recipe courtesy of 21c Museum Hotel Louisville.

House-cured pancetta seasons the baby Brussels sprouts, grown on the restaurant’s 1,000-acre farm. Local is on the drink menu as well with more than 50 regional and seasonal Kentucky bourbons.

A meal like this demands a walk, so I step outside (more art here) on Main, a street of 19th-century cast-iron facades, the second largest collection in the U.S. Once known as Whiskey Row, it’s refined now as Museum Row on Main. To my left, a 120-foot bat leans on the Louisville Slugger Museum and Factory, across the street is the Louisville Science Center, and nearby are several more including the Muhammad Ali Center.

Heading east, I take a 15-minute stroll to NuLu, an emerging neighborhood of galleries, restaurants and shops. I’ve come for the Modjeskas, caramel-covered marshmallows created in 1888 in honor of a visiting Polish actress and still made from the original recipe at Muth’s Candies. On the way back to 21c, I detour through Waterfront Park, a vast expanse of greenway on the Ohio River, taking time to bite into a Modjeska and watch boats pass by.

21C MUSEUM HOTEL700 W. Main St., Louisville, Ky., 502-217-6300,

Pink Cotton Candy for Dessert. Photo courtesy of 21c Museum Hotel Louisville.

As an aside, the idea for the cotton candy originated with co-founder Steve Wilson. Here’s the story, from the restaurant’s blog, Details Matter.
“A memory that sticks with Steve from his younger years is the circus coming to town.  Steve grew up in a small town in far Western Kentucky along the Mississippi River called Wickliffe He distinctly remembers the year the one striped tent was erected on the high school baseball field. Certainly not the large three ringed circus many others may remember, but the elephants, the handsome people in beautiful costumes…they were all there.  When Steve sat through the show he got a glimpse into a fantasy world he didn’t know existed. A departure from reality.  Oftentimes, after his trip to the circus, when he was sad or frustrated, he would daydream about running away to the circus. In fact, he’ll tell you he used to pull the sheets of his bed over his head, prop them up in the middle and pretend to be the ringmaster in his own crazy circus tent!  In his eyes, the circus was where everything was beautiful, and no one would cry.

There’s that darn penguin again. Photo courtesy of 21c Museum Hotel Louisville.

“Fast forward many years later, Steve met Laura Lee Brown at a dinner party in Louisville.  He was immediately smitten and wanted to impress her.  SO naturally one of his first dates was a trip to the circus at the KY Expo Center.  Whether she was impressed or not, it seems to have worked.

“Years later, as Steve and Laura Lee were working on the development of 21c Louisville, they took a trip to Mexico City.  At the end of one particularly memorable dinner, the server ended the meal with pink cotton candy served on a green grass plate.  It was sticky, messy, and immediately brought back memories from Steve’s childhood.  It was a feel good memory he wanted to last.

“Steve often says 21c makes him actually FEEL like the ringmaster in his own circus, so as the restaurant plans were getting finalized, he wanted to incorporate cotton candy as an homage to that feeling.  As we opened up each new restaurant, the cotton candy continued, each time with a color and flavor to match the color of the hotel’s resident penguins.  Eight operating restaurants later, the hope is that each and every diner ends their meal a little sticky, a little messy, and feeling nostalgic about good childhood memories.”

And again! Photo courtesy of 21c Museum Hotel Louisville.

Recipes courtesy of Proof on Main

Buttermilk Biscuits

2 cups self-rising flour

½ tsp kosher salt

1 tbsp light brown sugar

1 cup buttermilk

¼ heavy cream

6 tbsp butter

2 tbsp Crisco

Pre-heat oven to 350F. Grate butter on the coarse side of the grater and put butter in the freezer along with the Crisco. Mix all dry ingredients together in a bowl. Mix cream and buttermilk in a separate bowl. Once butter is very cold combine with the dry ingredients with hands until a coarse meal is made. Add the cold dairy to the mixture and fold until just combined. Roll out dough on a floured clean surface and cut biscuits with a ring mold cutter. Layout on sheet trays 2 inches apart. Bake for 8 minutes and rotate set timer for 8 more minutes. Once out of the oven brush with melted butter.


Smoked Catfish Dip. Photo and recipe courtesy of 21c Museum Hotel Louisville.

This recipe makes a lot, but you can easily divide it—or put the extra in a mason jar and give to a friend as a holiday gift.


1 lb. Smoked catfish
1 teaspoon Dijon mustard
1 cup sour cream
3 Tablespoons small diced celery
3 Tablespoons small diced white onion
Juice and Zest of One Lemon
1 Tablespoon chopped fresh parsley
2 Tablespoons mayonnaise
Salt and black pepper to taste


Lemon wedges
Hot sauce
Pretzel crackers
Fresh dill for garnish

Flake the fish with your hands until it is fluffy. Combine the mustard, sour cream, celery, onion, parsley, lemon juice and zest and the mayonnaise together. Combine with the catfish and mix until it is well incorporated. Season to taste with salt and freshly ground black pepper. Serve cold with fresh dill and lemon wedges, your favorite hot sauce and pretzel crackers.


“This is a slightly complex variation of a margarita, adding smoky mezcal, bright cilantro and tangy mango-tamarind syrup. It was created as a play on the Mexican sweet treat, the Mangonada, with mango, a tamarind candy stick, and Tajin seasoning.” – Proof on Main Beverage Director, Jeff Swoboda.

3/4 oz Banhez
3/4 El Jimador Blanco
1/4 oz Cynar 70
1 oz mango-tamarind syrup
3/4 oz lime juice
big pinch of cilantro

Shake together with ice, strain over fresh ice and garnish with a Tamarrico candy straw.

Proof on Main’s Mint Julep

1 cup mint leaves, plus a sprig or two for garnish

1 ounce sugar syrup

2 ounces bourbon

Crushed ice to fill glass

In a rocks glass, lightly press on mint with a muddler or back of a spoon. Add the sugar syrup. Pack the glass with crushed ice and pour the bourbon over the ice. Garnish with an extra mint sprig.

Camp Runamok: Barrel-Aged and Smoked Maple Syrups

Maple syrup, one of the original cash crops, is the rich and delicious gifts the sugar maples give us every spring–at least for those willing to tap and collect the thin sap that is then boiled down to a thick amber consistency. For Eric and Laura Sorkin of the Vermont-based Camp Runamok, who make barrel-aged and smoked maple syrups, it’s more than just a pancake topping in the morning. One of Runamok Maple’s core missions has always been to educate consumers about the versatility of maple as an ingredient and they recently upped the ante with a variety of fascinating products such as their special-editions syrups including Cocoa Bean Infused made with only two ingredients–organic maple syrup and cocoa bean nibs

The Sorkins also produce jazzy Maple Sparkles (yes, just like the name implies it’s sparkly), and Strawberry-Rose Maple Syrups that can be used as a topping on pancakes and waffles and also in such recipes as Crepes with Sliced Bananas and Peanut Butter Pie.

Now they’ve upped the ante with their their new collection of cocktail mixers includes four syrups – Maple Old FashionedMaple TonicSmoked Old Fashioned, and Ginger Mule – and three different kinds of bitters – Floral MapleAromatic Maple, and Orange Maple.  All are made with 100% pure Vermont maple syrup. The cocktail syrups can easily take the place of simple syrup, and will leave cocktail enthusiasts wondering why they hadn’t previously opted for the rich, complex flavors of maple syrup instead. The maple-based cocktail bitters are jam-packed with earthy, botanical flavors and will quickly elevate cocktails with just a few drops. Customers can purchase 250 mL bottles of the cocktail syrups for $16.95 each and 100 mL bottles of the bitters for $11.95 on

Runamok Maple Mixers.png

The line of cocktail mixers will feature four different syrups – Maple Old FashionedMaple TonicSmoked Old Fashioned, and Maple Ginger Mule – along with three different kinds of bitters – Floral MapleAromatic Maple, and Orange Maple.

“At Runamok Maple, we have been creating cocktails using our infused and smoked maple syrups since we started production,” said Laura Sorkin, co-founder of Runamok Maple. “Through our experimentation over the years, we have come to realize that our maple-based creations are, to this day, some of our favorite cocktails. With the launch of our new cocktail syrups and bitters, we want our customers to experience those same flavors that we have been sharing with our family and friends.”

Most cocktails feature a touch of sugar, which most commonly comes in the form of simple syrup, but the process can be tedious, particularly for the home bartender, and the taste of the granulated sugar dissolved in water is sweet but plain. Runamok Maple’s new cocktail syrups feature the rich, robust, and nuanced flavors of organic Vermont maple syrup, along with additional flavor notes from high-quality ingredients such as ginger and orange. The cocktail syrups, which are priced at $16.95 per 250 mL bottle, also have the added bonus of already being in syrup form, eliminating the extra step of dissolving sugar.

Made with 100% pure Vermont maple syrup, the Maple Old Fashioned cocktail syrup is an infusion blend of real herbs and spices, without any refined sugar. The syrup features a slight bite from Runamok Maple’s very own bitters, along with the subtle essence of orange and cherry, making it the perfect all-encompassing mixer to add to your favorite bourbon or whiskey. Similarly, the Smoked Old Fashioned cocktail syrup is packed with all of the classic Old Fashioned flavors – only this time Runamok Maple uses its Smoked with Pecan Wood maple syrup to add a unique flavor dimension. Maple syrup and whiskey are the perfect pairing, with each offering complex flavor profiles that bring out the best in the other. The added element of smoke creates the perfect drink to enjoy near a fire on a crisp fall evening. 

In addition to the Old Fashioned, Runamok Maple drew inspiration from two more classic cocktails, the Gin & Tonic and the Moscow Mule, for its other cocktail syrups. The Maple Tonic combines Runamok Maple’s signature organic maple syrup with the addition of quinine extract, lemon, and lime, giving the mixer a bright, refreshing taste that will have cocktail drinkers quickly forgetting about traditional tonic water. Mixing the Maple Tonic cocktail syrup with gin and seltzer water makes for an easy and delicious summer cocktail. Like the others, the Maple Ginger Mule cocktail syrup features 100% pure Vermont maple syrup as its base. Runamok Maple then infuses fresh ginger and lime into the cocktail syrup to give it a crisp, zesty flavor profile and a cleaner overall taste than mixers that use artificial flavors. 

On the back side of each cocktail syrup bottle and on their website, customers will find a suggested cocktail recipe to use with each syrup, including the Amber Old Fashioned (using Maple Old Fashioned), Tapper’s Tonic (using Maple Tonic), Leather & Velvet (using Smoked Old Fashioned) and Green Mountain Mule (using Maple Ginger Mule). 

Launched alongside the cocktail syrups is Runamok Maple’s collection of cocktail bitters. Made in the traditional way with all-natural herbs and root extracts infused in alcohol, Runamok Maple delivers its version in a maple base. Though they’re maple-based, the bitters pack a punch, like traditional bitters, and just a few drops can take a cocktail to the next level. Each 100 mL bottle of bitters is priced at $11.95.

With notes of cardamom and ginger, the Floral Maple bitters combine botanical complexity and subtle aromas with a smooth maple base. The addition of rose, citrus, and clove makes these bitters perfect for any gin or vodka cocktail. Built on a warm base of maple, cinnamon, clove, and allspice, the Aromatic Maple bitters meld perfectly with the flavors of darker spirits, like bourbon and whiskey, and even feature subtle tasting notes of sarsaparilla and vanilla bean. Lastly, the Orange Maple bitters are perfect for brightening up any cocktail – whether fruity or neat. The citrus aromas, layered on top of a subtle maple base, make it a wonderful addition to cocktails made with vodka, gin, and even bourbon.

Pistachio Cardamom Cake

Runamok Maple’s full collection of products – including specialty maple syrups like Bourbon Barrel-Aged, Cardamom-Infused, Cinnamon + Vanilla-Infused, and Pecan Wood-Smoked – are available on The products can also be found on the brand’s Amazon page, as well as at specialty food shops across the country. 

For making cocktails, there’s a selection for mixing Manhattans as well as several types of bitters and with Mother’s and Father’s Day coming up, the gift packages should make any parent happy.

The following recipes are courtesy of Camp Runamok.

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Roasted Pears with Royal Cinnamon Maple Caramel

2 pears, ripe but not too soft

2 tablespoons butter

2 teaspoons granulated sugar

1/3 cup Runamok Royal Cinnamon Infused Maple (can also use Sugarmaker’s Cut Pure, Cinnamon+Vanilla Infused or Whiskey Barrel-Aged)

1/3 cup heavy cream

Vanilla ice cream (optional)

Preheat oven to 375. Peel the pears and then cut them in half. Remove the cores with a melon baller or pairing knife. Slice the pears starting an inch down from the stem, keeping them still attached (if a slice comes off, just roast it next the the pear in the pan and add it at the end).

Find a pan that fits all four halves snugly but in one layer. Put the butter in the pan and heat on the stove until melted. Place the pear halves in and fan the slices gently. Baste with a the melted butter and then sprinkle the sugar on them evenly. Place the pan in the oven and roast for about ten minutes or until they have just begun to brown. Remove from the oven, take the pears out with a spatula and set aside. Pour the maple syrup into the pan and heat to a boil. Add the cream and stir, cooking about another five minutes until the sauce has thickened. 

To serve, put two pear halves on a plate and drizzle with the warm maple caramel sauce. Add a dollop of vanilla ice cream if you like. Serves 2.

“If they are not crispy, chicken wings can be a big disappointment,” writes Laura Sorkin in this introduction to Wings with Maple Hot Sauce.  “I never cared for them until I tried a recipe that involved baking them in high heat for almost an hour.  Wow, what a difference.  Most of the fat is rendered, leaving crispy skin and tender meat.  Wings are now my son’s yearly request for his birthday dinner and we are always game for trying new sauces.

“Runamok Consiglieri, Curt Alpeter is all about wings and developed this sauce using the Cardamom Infused Maple for the sweet counterpart to the heat of Texas Pete’s.  Curt is from Ohio which is near enough to Buffalo, New York that we are going to allow that he is a wing expert by proxy.  He has related to me that the chopped scallions and cilantro are key.   I did not include measurements because it should be a little-of-dis, little-of-dat kind of dish.”

Wings with Maple Hot Sauce

Chicken wings

Vegetable oil

Salt and pepper

Texas Pete’s Hot Sauce or similar

Runamok Cardamom Infused Maple Syrup

Butter, softened

Scallions, chopped

Fresh cilantro, chopped

Preheat oven to 400.  Place wings in a sturdy pan, making sure there is enough room for a single layer.  Drizzle just a tad of vegetable oil and sprinkle on some salt and pepper.  Place in the oven and bake for about 25 minutes.  Remove the pan from the oven, flip the wings over and return to the oven.  Bake until crispy and brown, about another 20 – 30 minutes.

In the meantime find a bowl large enough to hold all the wings.  Pour equal amounts of hot sauce and maple syrup and butter.  If you are cooking a few pounds of chicken, try 1/4 cup of each.  Combine with a fork, mashing up the butter and blending it.  Don’t worry if the butter leaves chunks, it will melt when you add the hot wings.

When the wings are fully brown and crisp, remove them from the pan with a slotted spoon and put in the bowl with the sauce.  Add scallions and cilantro.  Toss until coated and serve immediately with plenty of napkins.

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Sparkly Maple Bourbon Smash

2 ounces bourbon

1 ounce Runamok Maple syrup (Sparkle Syrup or Sugarmaker’s Cut)

1 ounce lemon juice

1 lemon twist

Combine over ice and serve.

Celebrating National Cheesecake Day: A Brief History with Recipes

Separately, cheese and cake are among my favorite food groups and, I will hazard a guess, of those around the world. Combined, their rich flavors are amazing and the reason why cheesecake is celebrated every year on July 30. But before we get into how to make cheesecake, courtesy of recipes from King Arthur Baking Company, one of the oldest businesses in the country having been founded in 1790 in Boston, Massachusetts, by Henry Wood. At the time, according to the company’s history, there were 13 states in the new United States. George Washington was America’s first president. And Henry Wood began importing flour from England, establishing his business at Boston’s Long Wharf. Henry Wood & Company, the original ancestor of King Arthur Baking Company, was the first flour company in the young United States — and first food company in New England.

Maple Cream Pie. Photo and recipe (see below) courtesy of King Arthur Flour, now the King Arthur Baking Company.


Cheesecake can be traced back to ancient Greece though the recipe then consisted of such ingredients as cheese, flour, and honey and was a dish fed to the Greek athletes during the 776 B.C. The recipe stayed basically the same until around the time the Romans conquered Greece, adding eggs to the list of ingredients and baking the mixture into a cheese-like cake.

In 1872, New York dairyman William Lawrence unintentionally came up with cream cheese while he was trying to replicate a creamy white cheese made from whole or partly skimmed milk called Neufchâtel as it originated from Neufchatel, France. He instead ended up with cream cheese but that was okay because it became so popular and the demand for it so high that it was packaged and distributed to local stores in the area. Intriguingly, cream cheese is now a big hit in France.

The next advance for cheesecake came about when Arnold Reuben, a German immigrant living in New York ate a cheese pie. He liked the dessert so much, that he experimented until he came up with what we think of as New York Cheesecake. The difference between the New York-style and others is the use of heavy cream and eggs which produces a dense, velvety and smooth consistency that is then nestled into a shortbread crust.

Company headquarters in Norwich, Vermont. Photo courtesy of King Arthur Baking Company.

The popularity of the New York Cheesecake increased so much that different cities came up with their own versions such as Chicago and Pennsylvanian cheesecakes. All these cheesecakes became so embedded in America’s culinary culture that in 1985, July 30 was designated as National Cheesecake Day.

The following recipes are courtesy of King Arthur Flour.

New York Cheesecake (see recipe below). Photo courtesy of King Arthur Baking Company.

Maple Cream Pie
By Gwen Adams

6 tablespoons unsalted butter, softened
3 ounces cream cheese, softened
1 1/4 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons granulated sugar
1/8 teaspoon salt
3 cups half & half
1/2 cup maple syrup
4 large egg yolks
1 cup brown sugar
1/3 cup cornstarch, sifted
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon maple flavor, optional
Whipped cream
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons confectioners’ sugar

To make the crust: Mix the butter and cream cheese until well blended. Add the flour, sugar, and salt; mix until just blended. Pat into a disk, wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F.

Roll the dough on a floured surface until it’s 12″ in diameter. Place it into a 9″ pie pan. Shape and crimp the crust. Line the crust with aluminum foil and pie weights or uncooked beans. Bake it until the bottom inside surface is light brown, approximately 20 minutes. remove the crust from the oven, carefully lift the foil and weights out, and allow it to cool while you make the filling.

To make the filling: Mix the half & half, maple syrup, egg yolks, brown sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 10 to 12 minutes.

Remove from the heat and add the maple flavor and vanilla.

Pour the filling into the cooled pie shell. Cover and refrigerate for at least 4 hours, preferably overnight.

Roll the chilled, rested dough to a 12″ to 13″ circle and fit it into the pan. Trim and flute the edge, then put the lined pie pan in the refrigerator for 20 minutes, while you preheat the oven to 425°F.

To pre-bake the crust: Prick the crust all over with a fork. Line it with parchment paper or a basket-style coffee filter, and fill with pie weights or dried beans. Bake the crust for 20 minutes, then remove it from the oven. Remove the liner and weights or beans, and brush the crust all over with the beaten egg mixture. Return it to the oven and bake for 3 more minutes. Remove it from the oven and lower the temperature to 350°F.

To make the filling: Whisk together the sugar, syrup, eggs, bourbon, fresh ginger, ground ginger, and salt. Sprinkle the pecans and mini diced ginger into the pie crust, and pour the filing mixture over them.

To bake: Place the pie on a parchment- or foil lined baking sheet, and bake for 25 to 30 minutes, until the filling has set and is slightly wobbly in the center. Remove it from the oven and cool it on a rack completely before serving.

For the whipped cream: Whisk the heavy cream and vanilla until stiff peaks form.
Whisk the sugar into the whipped cream. Generously dollop on to individual slices of pie.

Tips from King Arthur Bakers
We recommend using only real maple syrup in this recipe. The imitation stuff just isn’t strong enough and will result in a pie with minimal flavor.

King Arthur Flour. 2012. Justin Cash Photography

Bourbon Ginger Pecan Pie

1 recipe Classic Single Pie Crust
1 large egg, beaten with 1 tablespoon water
3/4 cup dark brown sugar, packed
1/2 cup Grade A very dark maple syrup (cooking maple syrup)
3 large eggs, lightly beaten
3 tablespoons good bourbon, optional
2 teaspoons finely grated fresh ginger
1 teaspoon ginger
1/4 teaspoon sea salt
1 1/2 cups pecan pieces
1/4 cup mini diced ginger

To make the crust: Grease and flour a 9″ pie pan.

Roll the chilled, rested dough to a 12″ to 13″ circle and fit it into the pan. Trim and flute the edge, then put the lined pie pan in the refrigerator for 20 minutes, while you preheat the oven to 425°F.

To pre-bake the crust: Prick the crust all over with a fork. Line it with parchment paper or a basket-style coffee filter, and fill with pie weights or dried beans. Bake the crust for 20 minutes, then remove it from the oven. Remove the liner and weights or beans, and brush the crust all over with the beaten egg mixture. Return it to the oven and bake for 3 more minutes. Remove it from the oven and lower the temperature to 350°F.

To make the filling: Whisk together the sugar, syrup, eggs, bourbon, fresh ginger, ground ginger, and salt. Sprinkle the pecans and mini diced ginger into the pie crust, and pour the filing mixture over them.

Company Headquarters. Photo courtesy of King Arthur Baking Company.

To bake: Place the pie on a parchment- or foil lined baking sheet, and bake for 25 to 30 minutes, until the filling has set and is slightly wobbly in the center. Remove it from the oven and cool it on a rack completely before serving.

New York Cheesecake

1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/3 cup sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, softened
1 large egg, at room temperature

2 pounds (four 8-ounce packages) cream cheese, at room temperature
1 3/4 cups sugar
3 tablespoons King Arthur Unbleached All-Purpose Flour
zest of 1 lemon
1/4 teaspoon salt
1 teaspoon vanilla extract
5 large eggs, at room temperature
1/2 cup sour cream, at room temperature
Fruit glaze
1 or 2 14.5 ounce cans of tart cherries in water, or 4 cups fresh or frozen fruit*
1 cup (water
1/2 cup granulated sugar
1 1/2 to 2 tablespoons cornstarch
3 drops red food coloring, optional

*Using 2 cans of cherries will give you enough leftover fruit to serve alongside individual slices.

Preheat the oven to 400°F. Lightly grease a 10″ springform pan.

To make the crust: In a mixing bowl with a paddle, combine the flour, sugar, salt, and butter. Mix until the mixture is crumbly, then add the egg and continue to mix until a soft dough forms. Press the dough on the bottom and an inch up the sides of the prepared pan; prick it all over with a fork, and bake for 15 minutes, until light golden brown. Remove from the oven and cool to room temperature. Reduce the oven temperature to 325°F.

To make the filling: Place the cream cheese in a large mixing bowl with a paddle. Add the sugar and flour, and mix at low speed until there are no lumps. Scrape the bottom and sides of the bowl at least twice during this process, to be sure no cheese is sticking.

Add the lemon zest, salt, and vanilla, and mix to combine. Add the eggs, one at a time, mixing until incorporated and scraping the mixing bowl between additions. Stir in the sour cream.
Pour the filling over the crust and bake for 45 to 50 minutes, until the edges of the cake

are set one inch in from the edge. The middle should still jiggle when you nudge the pan; in fact, the cake will look underbaked. Measure the temperature of the cake an inch from the edge: when it reaches 175°F, turn off the oven. Prop open the door, and let the cheesecake cool slowly in the oven for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking and ensure a smooth, even texture inside.

Photo courtesy of King Arthur Baking Company.

To make the glaze: Whisk together the water, sugar, and cornstarch in a medium saucepan until the cornstarch dissolves. Place over medium heat and cook, stirring constantly, until the mixture boils, becomes clear, and thickens. Remove from the heat and add the food coloring and the drained cherries. Let the mixture cool to room temperature, then spoon it over the cooled cheesecake. Refrigerate the cake until you’re ready to serve.

King Arthur Flour, now King Arthur Baking Company, is an employee-owned company that first opened in 1790. Every one of their employees are bakers at heart and are described in the company’s literature as being for generations there with you as you bake. King Arthur Baking Company’s mission is to be the ultimate resource and inspiration in the kitchen, to inspire connections and community through baking, and to use our business as a force for good.