Like meeting with friends for drinks? Enjoy toasting the New Year with a glass of Champagne or order a Margarita while sitting by the pool on a hot summer day?
If so, you owe a big thanks to Repeal Day. It was a big deal on December 5, 1933 when the 21st Ammendent to the Constitution was ratified, making it legal to drink again. People came out into the streets to celebrate when the news made headlines and was broadcast on the radio.
It had been more than a decade when America went dry on January 17, 1920 with the passage of the Volstead Act, outlawing the manufacture, sale, and transportation of alcoholic beverages in the U.S. Almost immediately the conseuqnces were dire. Before Prohibition forced thousands of people out of work, 89 distilleries lined Main Street in downtown Louisville. Poof, those jobs were gone.
Not many people were for the law even at the beginning and its appeal lessened with each passing year.
According to the Mob History Museum website, as early as 1922, 40 percent of people polled by Literary Digest magazine were for modifying the National Prohibition Act (regulating alcohol) and 20 percent backed repealing the 18th Amendment. In 1926, 81 percent of people polled by the Newspaper Enterprise Association favored modifying the Prohibition statute or outright repeal of the amendment. Indeed, as time went on, the only people who really really liked Prohibition besides the most dedicated teetotaler were guys like Al Capone who was earning as much as $60 million to as high as $100 million a year from bootlegging. All that money was corrupt and dangerous with violent gang murders including the famous Valentine’s Day Massacre.
So why isn’t Repeal Day on everyone’s calendar? Afterall, both National Pfeffernuesse Day (pfeffermuesses, in case you don’t know, are a type of German cookie) and National Fried Shrimp Day are among the many rather strange holidyays that are national holidays. But Repeal Day has faded into obscurity.
At least in most cities throughout the U.S.
But in Louisville, where bourbon is king, Repeal Day is being celebrated.
Buzzard’s Roost Sipping Whiskey is literally rolling out the barrel to celebrate the 91th anniversary of the repeal of Prohibition.
Buzzard’s Roost also is raising a glass to Repeal with the release of a new single-barrel Founders 8-Year-Old Bourbon on Thursday, Dec. 5
When & Thursday, Dec. 5 at 11 a.m.
Where Barrel Roll kicks off at Buzzard’s Roost, 624 W. Main Stt at 6th St.
Who Buzzard’s Roost Co-founders Jason Brauner and Judy Hollis Jones and Lead Distiller Ethan Spalding will lead the barrel-roll parade down Main Street.
Hot Sauce Brass Band will lead a second line for all barrel roll participants.
Back at the Buzzard’s Roost Tasting Room & Distillery, tastes of the new Founders 8- Year-Old Single Barrel Bourbon will be available and the bar will be open.
Buzzard’s Roost Founders; 8-Year-Old Single Barrel Bourbon
115.6 Proof
Available only at the Buzzard’s Roost Tasting Room & Distillery ($150 per bottle)
Visuals Judy and Jason leading the barrel roll down Main Street, followed by the Hot Sauce Brass Band and bar-towel-waving crowd
The Buzzard’s Roost team will be dressed in 1920s Prohibition-era garb, with plenty of flapper dresses, fringe and bow ties and bowler hats!
Jason Brauner and Ethan Spalding rolling the barrel down the sidewalk and across the street
The Buffalo Trace Antique Collection has returned for the fall 2024 season, representing some of the finest whiskeys produced by America’s Oldest Continuously Operating Distillery. This year’s portfolio includes all five Buffalo Trace Antique Collection (BTAC) staples: Eagle Rare17-Year-Old Bourbon, George T. Stagg Bourbon, Thomas H. Handy Sazerac Straight Rye Whiskey, Sazerac 18-Year-Old Kentucky Straight Rye Whiskey, and William Larue Weller Bourbon.
Each expression in the Antique Collection is housed in a clear glass bottle, displaying its rich color. The back label on each bottle offers a detailed history and description of the whiskey. The limited-edition Buffalo Trace Antique Collection bottles are sold individually and available nationwide at a suggested retail price of $149.99 (local taxes and fees will vary).
William Larue Weller Bourbon
The 2024 William Larue Weller barrels aged over twelve years on the lower floor of a rick warehouse at Buffalo Trace Distillery at a barrel entry proof of 114. The Antique Collection’s uncut, unfiltered wheated recipe bourbon is hand-bottled at 125.8 proof and honors W.L. Weller, who pioneered the wheated bourbon recipe, substituting wheat for the traditional rye grain. On the nose of the 2024 William Larue Weller, a blend of new leather, light pipe tobacco, and caramel, enveloped by the warm sweetness of marshmallows and hints of ripe fruit. Rich caramel and toffee notes coat the palate with a long finish and oak, caramel, and fruit notes. The 2024 Global Whisky Challenge awarded last year’s William Larue Weller Bourbon “Best of Class” North America during the 2024 Global Whisky Challenge.
Eagle Rare 17-Year-Old Bourbon
Bottled at its initial strength of 101 proof in tribute to the original Eagle Rare brand launched in 1975, this year’s Eagle Rare 17-Year-Old Bourbon was distilled in the spring of 2007. On the nose, Eagle Rare 17 delivers complex notes of oak and caramel intertwined with subtle undertones of vanilla and pepper spice with a caramel sweetness evened by the spiciness of rye, toasted oak, and tobacco on the palate. A combination of caramel, pepper, leather, and oak, paired with roasted tobacco and dried fruit finishes this 17-year and 4-month-old whiskey. Last year’s Eagle Rare-17-Year-Old Bourbon marked the oldest release of the spirit since its inclusion in the Antique Collection. Several well-respected spirits competitions recognized the expression, including the 2024 Whiskies of the World Competition, where the 19-year-old whiskey won a Double Gold, Best in Class medal.
George T. Stagg Bourbon
Buffalo Trace Distillery first released George T. Stagg bourbon in 2002 in response to a consumer request for a well-aged, barrel-strength whiskey. The Kentucky Straight Bourbon Whiskey is known for its bold character reminiscent of its namesake, the original purchaser of O.F.C. Distillery, now famously recognized as Buffalo Trace Distillery. This year’s George T. Stagg sits at 136.1 proof and is comprised of barrels aged more than 15 years and two months. The whiskey presents a powerful aroma of deep aged wood, rich oak, and dark cherry. A layered profile of spice, oak, caramel, and a soft touch of cinnamon hit the palate. Its long and drying finish leaves a lasting impression of complexity and warmth. The 2024 International Whisky Competition awarded last year’s George T. Stagg First Place for the Best Bourbon, American, and Kentucky Whiskey.
Sazerac 18-Year-Old Rye Whiskey
Bottled at 18 years and five months and named after the official cocktail of New Orleans, the 2024 Sazerac 18-Year-Old Kentucky Straight Rye Whiskey has scents of oak and leather with subtle hints of ripe plum, rye grain, and earthy undertones. Rye spice, smoke, dark cherry, and a touch of licorice jump on the palate. The finish on this year’s Sazerac 18-Year-Old Rye lingers gracefully, imparting subtle hints of tobacco and charred oak. The 2023 Sazerac 18-Year-Old Rye was honored with the Gold “Outstanding” Medal in the 2024 International Wine and Spirits Competition.
Thomas H. Handy Sazerac Straight Rye Whiskey
The team at Buffalo Trace Distillery filled the barrels for this year’s Thomas H. Handy Sazerac Straight Rye Whiskey at 125 proof over six years ago. This uncut, unfiltered whisky is now 127.2 proof, bumping up in alcohol percentage from last year’s nearly 125 offering. Inspired by the bartender who first used rye whiskey in the original Sazerac cocktail, Thomas H. Handy is bottled directly from the barrel, honoring its traditional method from over a century ago. The 2024 Thomas H. Handy is bold and invigorating with scents of freshly cracked black pepper and cinnamon. Spice and oak flavors are prominent, with a long-lasting finish of cinnamon, pepper, and clove. The 2023 Thomas H. Handy Sazerac Straight Rye Whiskey was awarded a Double Gold Medal at the 2024 Singapore World Spirits Competition.
About The Antique Collection
The Antique Collection was introduced more than two decades ago and is comprised of five whiskeys released each year in the fall: George T. Stagg, William Larue Weller, Thomas H. Handy Sazerac Straight Rye, Eagle Rare 17-Year-Old and Sazerac Rye 18-Year-Old. Buffalo Trace Distillery has been humbled by the numerous awards bestowed on the collection from such notable publications as Whisky Advocate Magazine and Spirit Journal. For more information on the Antique Collection visit http://www.buffalotracedistillery.com/brands/antique-collection.
About Buffalo Trace Distillery
Buffalo Trace Distillery is an American family-owned company based in Frankfort, Kentucky. The Distillery’s rich tradition dates back to 1775 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is a National Historic Landmark as well as listed on the National Register of Historic Places.
The Distillery has won 40 distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. Its George T. Stagg was named World Whiskey of the Year for 2022 and its Thomas H. Handy Sazerac Rye was named 2nd Finest Whiskey in the World for 2022. Buffalo Trace Distillery has also garnered more than 1,000 awards for its wide range of premium whiskies. Buffalo Trace Distillery also has a deep commitment to supporting charitable initiatives.
Expanded Programming Offers Visitors an Inside Look into the World of Whiskey Making, Beam Family History, and Eight Generations of Craftsmanship.
The James B. Beam Distilling Co., home of the World’s #1 bourbon Jim Beam®, is excited to announce several new visitor experiences and an expanded events calendar this year. New offerings include brand-specific consumer experiences for Knob Creek® and Jim Beam® and for the first time ever, consumers will have access to the state-of-the-art Fred B. Noe Distillery with a limited series of “Behind The Beam” events where guests can enjoy a personalized tour and tasting led by one of our Master Distillers, Fred or Freddie Noe.
These newly designed experiences have been thoughtfully curated to make guests feel part of the First Family of Bourbon and immerse them into their 229 years of whiskey-making expertise. In 2022, The James B. Beam Distilling Co. underwent a multi-million-dollar campus renovation including a revamp of the American Outpost, opening of The Fred B. Noe Distillery, and adding The Kitchen Table restaurant, further establishing the distillery as a must-visit tourism destination. Since then, daily visits have increased by 60%, and last year alone, The James B. Beam Distilling Co. welcomed over 126,000 visitors. This is part of a larger post-pandemic tourism trend and travel boom, and according to the Kentucky Distillers’ Association, the Kentucky Bourbon Trail surpassed a record-breaking two million visitors in 2022.
For the first time in 229 years, father and son Master Distillers are working alongside one another to continue inventing and reinventing the American Whiskey category. Fred Noe, 7th Generation Master Distiller, oversees some of the most well-known whiskeys in the world including Jim Beam®, Basil Hayden® and Knob Creek®; while his son Freddie, 8th Generation Master Distiller is at the helm of innovation in American Whiskey and oversees The Fred B. Noe Distillery which opened its doors in 2021 for small batch production of Booker’s®, Baker’s®, Little Book®, Legent®, and more.
The James B. Beam Distilling Co. Visitor Experiences
In addition to the new tours outlined below, guests can still book the classics like the Basil Hayden Culinary Tasting Experience, Family Reserve Tasting, Beam Made Bourbon Distillery Tour & Tasting, and Meet the Family Tasting. A list of tours can be found here.
· Behind the Beam ($350): Get a glimpse behind the scenes at the production methods that helped the First Family of Bourbon build the world’s favorite Bourbon and an innovative portfolio of small-batch whiskeys. In Behind the Beam, guests are guided on a behind-the-scenes tour of the newly opened Fred B. Noe Distillery, have a front row seat to the bottling process of Knob Creek® Single Barrel Reserve and enjoy tasting and storytelling led by a Master Distiller. Following the tour, guests are treated to some of Beam’s finest whiskey and a few of the most sought-after new releases paired with a Kentucky-inspired lunch at The Kitchen Table. Behind the Beam dates and themes can be found here.
Themes:
· Behind The Beam – Maturation Matters
Bourbon lovers can join Fred and Freddie Noe on an experience through the historic warehouses of James B. Beam Distilling Co. where guests will learn the secrets of how time, temperature and wood impact the World’s #1 Bourbon.
· Behind The Beam – Little Book® + Country Ham
When Freddie Noe set out to make his own mark on the bourbon industry, he wanted to honor his grandfather Booker by creating a product with one attribute in mind: flavor. Join Freddie Noe as he takes you through the process of blending a new batch of Little Book and enjoy a tasting against other traditional bourbons to showcase the contrast and what blending can do to elevate flavors. After, you’ll join Freddie to see how his innovative flair extends to a famous family heirloom: Freddie’s country ham. Whether it is in bourbon or cooking, the Beam family has always pushed the boundaries of flavor.
· Behind The Beam – Cocktails
Fred and Freddie love nothing more than using Beam bourbons to make cocktails. Yet with so much mixology experience, what are the favorite cocktails of the Master Distillers of the First Family of Bourbon? An immersive mixology experience in which you’ll explore which cocktails pair best with Beam Distilling brands.
· 8 Generations Tasting Experience ($40): Taste through 229 years of whiskey making and discover the unique fingerprint each generation has left on this iconic spirit through a 40-minute guided experience. Guests will discover the Beam and Noe families’ rich legacy while tasting seven unique whiskeys, each a captivating chapter narrating their pioneering journey. From pre-prohibition classics to innovative contemporary expressions, this guided exploration lets guests experience the evolution of American Whiskey firsthand.
· Knob Creek Tasting Experience ($25): Embark on a guided tasting experience featuring Knob Creek’s lauded small-batch bourbons and rye whiskeys. Learn the secrets behind Knob Creek’s unique aging process through a 30-minute guided tour and discover how each different varietal tells its own story and learn how the release of Knob Creek® was a major step toward making the small-batch whiskey movement what it is today.
· Jim Beam Tasting Experience ($20): Journey through the iconic expressions of the World’s #1 Bourbon brand in this immersive experience with a curated selection of Jim Beam® expressions, allowing guests to appreciate the subtle nuances of each bottling. From Jacob Beam’s pre-prohibition roots to the modern-day leadership of Master Distillers Fred and Freddie Noe, this 30-minute guided exploration showcases the evolution of this iconic brand.
The Kitchen Table Restaurant and The Clermont Supper Club Dinner Series
The James B. Beam Distilling Co. has released 2024 dates for the Clermont Supper Club dinner series at The Kitchen Table, the full-service restaurant inspired by the original Beam family kitchen table, a place of storytelling, whiskey sharing and recipes. Guests can purchase dinner tickets and join Master Distillers Fred and Freddie Noe for an evening of Beam family-inspired fare, unique cocktails, tasting of new whiskeys and behind-the-scenes barrel stories directly from the First Family of Bourbon themselves. Dinner details and tickets can be found here.
Upcoming Clermont Supper Club Dates
· Thursday, June 13 – Bardstown Bourbon Collection™
· Thursday, July 18 – Knob Creek®
· Thursday, August 15 – Bakers® 13
· Thursday, September 12 – Little Book®
· Thursday, October 17 – Beam Family
· Thursday, November 14 – Distillers’ Share™
· Thursday, December 12 – Holiday Edition
Please visit beamdistilling.com for more information about The James B. Beam Distilling Co. and to purchase tickets to any of these experiences. While tours are limited to guests age 21+, guests of any age can visit the grounds and The Kitchen Table restaurant.
The James B. Beam Distilling Co. is an ideal location and venue for weddings, corporate travel and meetings, family gatherings, bachelor(ette) parties, birthdays and more. Inquiries can be made here.
About The James B. Beam Distilling Co.
Founded by America’s first family of bourbon, the James B. Beam Distilling Co. has crafted genuine American Whiskey since 1795. Its portfolio includes globally coveted and award-winning whiskey brands including Jim Beam®, Basil Hayden®, Knob Creek®, Booker’s®, Baker’s®, Little Book®, Legent®, Old Tub®, Old Overholt®, Old Crow®, and Old Grand-Dad®. Maintaining the whiskey traditions of eight generations of family distillers while advancing the category through innovation, the Beam family has defined what American Whiskey could be and should be for more than 225 years. The James B. Beam Distilling Co. crafts American Whiskey with genuine, quality ingredients that are distilled and aged without compromise at its family distilleries in Clermont, Kentucky.
About Suntory Global Spirits
As a world leader in premium spirits, Suntory Global Spirits inspires the brilliance of life, by creating rich experiences for people, in harmony with nature. Known for its craftsmanship of premium whiskies, including Jim Beam® and Maker’s Mark®; Japanese whiskies, including Yamazaki®, Hakushu®, Hibiki® and Toki™; and leading Scotch brands including Laphroaig® and Bowmore®, Suntory Global Spirits also produces leading brands such as Tres Generaciones® and El Tesoro® tequila, Roku™ and Sipsmith® gin, and is a world leader in Ready-To-Drink cocktails, with brands like -196 and On The Rocks™ Premium Cocktails.
A global company with approximately 6,000 employees in nearly 30 countries, Suntory Global Spirits is driven by its core values of Growing for Good, Yatte Minahare and Giving Back to Society. The company’s Proof Positive sustainability strategy includes ambitious goals and investments to drive sustainable change and have a positive impact on the planet, consumers and communities. Headquartered in New York City, Suntory Global Spirits is a subsidiary of Suntory Holdings Limited of Japan. For more information, visit www.suntoryglobalspirits.com and www.drinksmart.com.
Wondering what fork to use when serving bourbon isn’t a question we commonly ask, but authors Peggy Noe Stevens and Susan Reigler are entertainment and bourbon experts who travel frequently conducting seminars and tastings. The impetus for their book stems from being constantly asked how to go about hosting the perfect cocktail or dinner party starting from table setting to pairing the best foods and bourbons.
Now Stevens and Reigler are the type of Kentucky women who if they were going to tailgate at the Kentucky Derby wouldn’t bring a cooler filled will take-out from the deli counter of the local grocery store to be served on paper plates and eaten with plastic dinnerware. This type of Kentucky woman brings great grandmother’s silver serving dishes and great great Aunt Mabel’s fine China. And, of course, the food would be equally well turned out though not necessarily fussy or hard to make.
Despite the elegance of it all, Stevens and Reigler don’t want anyone “to work their fingers to the bone planning and executing.”
Susan Reigler
Peggy Noe Stevens
After all, they say, “the best form of bourbon etiquette is simple to make people feel comfortable.”
The following recipes are from Which Fork Do I Use With My Bourbon.
Dark and Bloody Mary:
1 teaspoon salt, pepper, paprika mix
2 ounces bourbon
2 large lemon wedges
1 tablespoon Worcestershire sauce
1 can (6 ounces) tomato juice
To prepare the seasoning mix, combine in a mortar (or spice grinder) one part each smoked sea salt, smoked black pepper, and smoked paprika (the authors suggest these should all come from Bourbon Barrel Foods–bourbonbarrelfoods.com). Finely crush with a pestle and shake together in a jar.
To a pint glass or a large mason jar filled with ice, add the bourbon, squeeze and drop in the lemon wedges, and add 1teaspoon of the seasoning mix and the Worcestershire sauce. Shake. Add more ice and the tomato juice. Shake again.
Garnish with a long straw and baby corn, large pitted black olive, and cherry pepper, all on a stick.
Combine all the cocktail ingredients in a shaker. Shake on ice and double-strain into a coupe glass. Garnish with a sage leaf.
Date Syrup
Macerate 1 pint of dates with rich syrup (1 pound of “sugar in the raw” and ½ pound of water, heated and stirred until the sugar dissolves).
Susan’s Tuna Spread:
Author Susan Reigler came across this recipe forty years ago in a small spiral-bound book of recipes by James Beard that was included with her purchase of a Cuisinart food processor. She always gets raves when she serves it. Spicy and tangy, this is not your bachelor uncle’s bland tuna fish salad.
2 5-ounce cans albacore tuna packed in water, drained
⅓ cup mayonnaise
¼ cup tightly packed fresh parsley sprigs
Juice of 1 lemon
1½ tablespoons coarsely ground black pepper
Combine all the ingredients in a food processor and blend briefly.
Bourbon Pineapple Poundcake:
1 cup brown sugar
¼ cup bourbon
1 to 2 fresh pineapples, quartered and sliced
in thick strips
1 pound cake
Preheat the oven to 175 degrees. Mix the brown sugar and bourbon until it forms a thin paste. Lay the pineapple strips side by side in a baking dish.
Brush the brown sugar mixture thickly on the pineapple strips. Put the dish in the oven and allow the mixture to melt over the pineapple until warm.
Lay the pineapple strips over slices of pound cake and ladle any extra juice over each slice. Serve immediately.
Woodford Reserve Chocolate Bread Pudding:
12 cups stale French bread, diced in 1-inch cubes
1 quart whole milk
3 eggs, beaten
1¾ cups sugar
1 tablespoon vanilla
1 teaspoon cinnamon
6 ounces dark or bittersweet chocolate, chopped in large chunks
3 tablespoons unsalted butter, melted
Place the bread cubes in a large bowl and toss with the milk until the
bread is moistened. Soak for at least 1 hour.
Preheat the oven to 350 degrees. Whisk together the eggs, sugar,
vanilla, and cinnamon and pour over the bread-milk mixture. Fold
together until well mixed.
Fold in the chocolate chunks and mix until evenly distributed. Pour
into a greased, deep 13- by 9-inch pan. Drizzle the melted butter over
the batter and cover with foil.
Bake for 30 minutes covered and then for another 10 to 15 minutes
uncovered, until the pudding is set and firm in the middle and golden
brown on top. Serve warm with Bourbon Butter Sauce.
Burgoo, barbecue and bourbon,historically acknowledged as the trinity of good taste in Kentucky, have traditional roots going back to the days of Daniel Boone. W.A. Schmid, a chef and food historian, delves deep into the cultural heritage of these foods in his book, Burgoo, Barbecue, and Bourbon: A Kentucky Culinary Trinity (University Press of Kentucky 2021).
Known as “the gumbo of the Bluegrass,” burgoo is a meat stew consisting of a variety of meats that were often smoked as that’s one of the ways they preserved food back then. The list of ingredients included at least one “bird of the air” and at least one “beast of the field.” The latter could include squirrel, ground hog, lamb, pork jowl, and rabbit. Added to that were whatever vegetables (think corn, tomatoes, turnips, potatoes, carrots, onions, okra, and lima beans) were either in season or still stored and edible in the larder. Sometimes oysters, oatmeal and/or pearl barley were thrown in as well. Schmid also includes, among his many burgoo recipes, one that feeds 10,000 which calls for a ton and a half of beef (I’m not including it but if you’re expecting a huge crowd over email me and I’ll send it) and another that makes 1200 gallons.
“Often you’ll find this dish paired with one of the Commonwealth’s other favorite exports, bourbon, and the state’s distinctive barbecue,” writes Schmid, who immersed himself in archives of early cookbooks.
He takes us back to the days of Daniel Boone, uncovering forgotten recipes of regional dishes and such lost recipes as Mush Biscuits and Half Moon Fried Pies. There are numerous recipes for burgoo starting from early pioneer days, each unique depending on the region, food tastes, and what ingredients were easily sourced. Burgoo was an early community dish with people coming together to prepare it in vast amounts for celebrations.
Women would gather for peeling parties which meant endlessly peeling and dicing vegetables while men would stir the ingredients as they simmered in the huge pots throughout the night, most likely with sips of bourbon to keep them enthused about the task. Whether women got to sip bourbon too, we can only hope so. But in an age where water wasn’t safe to drink and even children were given wine, cider, small beer, and the dregs of their parents sweetened spirits to drink, I’m guessing so.
As for the name burgoo, well, no one, not even Schmid is sure where it comes from.
“It may have described an oatmeal porridge that was served to English sailors in the mid-1700s, or it may have come from the small town of Bergoo, West Virginia,” Schmid hypothesized. The word might also be a slur of bird stew or perhaps bulger; it could also be a mispronunciation of barbecue, ragout, or an amalgam of the lot. If the oatmeal story is true, burgoo continued as a military staple as it became a hearty stew for soldiers who could travel light and hunt and gather ingredients ‘from wild things in the woods’ once they stopped moving for the day—so they did not have to move the supplies from one location to another.”
Of course, a hearty burgoo demands a great bourbon drink and Schmid offers quite a few of those as well. One name I’m particularly taken with is called Kentucky Fog, presumably because over-consumption left one in a fog. Other great names for bourbon drinks mentioned in the book are Moon Glow, Bourbaree, and the Hot Tom and Jerry.
The following recipes are from Burgoo, Barbecue, and Bourbon.
Kentucky Fog
12 servings
1 quart Kentucky bourbon
1 quart strong coffee
1 quart vanilla ice cream
Combine the ingredients in a punch bowl and serve.
Moon Glow
Crushed ice
1½ ounces bourbon
2 ounces cranberry juice
2 ounces orange juice
2 teaspoons maraschino cherry juice
Pack a tall glass with crushed ice. Add the cranberry juice and the orange juice. Add the maraschino cherry juice. Then add the bourbon. Stir well with a bar spoon and garnish with 2 maraschino cherries and a straw.
Heat the oil in a large Dutch oven. Brown the stew meat with the herbs and garlic. Add the remaining ingredients, except the cornstarch, and cover with water. Bring to a boil, reduce heat, and simmer for at least 3 hours. Adjust seasonings to taste and thicken with cornstarch.
Spoonbread with Bourbon
6 servings
2 cups water, boiling
1 cup cornmeal
½ teaspoon salt
2 teaspoons sugar
3 egg yolks, beaten
3 egg whites, stiffly beaten
1 cup buttermilk
4 tablespoons butter
½ teaspoon baking soda
2 tablespoons lard
1 tablespoon bourbon
Preheat oven to 325 degrees F.
Boil the water; add the lard and butter; to this mixture add
the cornmeal, egg yolks, and baking soda. Stir in the buttermilk and stiffly beaten egg whites. Add the bourbon and pour into a buttered casserole dish. Bake for 35 minutes.
Original Kentucky Whiskey Cake
15–20 servings
5 cups flour, sifted
1 pound sugar
1 cup brown sugar
¾ pound butter
6 eggs, separated and beaten
1 pint Kentucky bourbon
1 pound candied cherries, cut in pieces
2 teaspoons nutmeg
1 teaspoon baking powder
1 pound shelled pecans
½ pound golden raisins, halved, or ½ pound dates, chopped
Soak cherries and raisins in bourbon overnight.
Preheat oven to 250–275 degrees F.
Cream the butter and sugars until fluffy. Add the egg yolks
and beat well. To the butter and egg mixture, add the soaked fruit and the remaining liquid alternately with the flour. Reserve a small amount of flour for the nuts. Add the nutmeg and baking powder. Fold in the beaten egg whites. Add the lightly floured pecans last. Bake in a large, greased tube pan that has been lined with 3 layers of greased brown paper. Bake for 3–4 hours. Watch baking time carefully.
Store any leftovers in an airtight container in the refrigerator.
Richard Hougen was the manager of the Boone Tavern Hotel of Berea College and the author of several cookbooks, including Look No Further: A Cookbook of Favorite Recipes from Boone Tavern Hotel(Berea College, Kentucky), Hougen includes the recipe for Boone Tavern Cornsticks. He notes at the bottom of the recipe, adapted here, how important it is to “heat well-greased cornstick pan to smoking hot on top of the stove before pouring in your batter.
Boone Tavern Hotel Cornsticks
2 cups white cornmeal
½ cup flour
2 eggs, well beaten
1 teaspoon baking powder
½ teaspoon baking soda
2 cups buttermilk
½ teaspoon salt
4 tablespoons lard, melted
Preheat oven to 450–500 degrees F.
Sift the flour, cornmeal, salt, and baking powder together.
Mix the baking soda with the buttermilk, and then add to the dry ingredients; beat well. Add the eggs and beat. Add the lard. Mix well. Pour the batter into very hot well-greased cornstick pans on
top of stove, filling the pans to level.
Place pans on the lower shelf of the oven and bake for 8 minutes. Move the pans to the upper shelf and bake for an additional 5–10 minutes.
