Bristol Bar and Grille's red, blue foods for tailgating


Posted on September 12, 2013 at 10:55 AM

Updated Thursday, Sep 12 at 11:19 AM

Bristol Bar and Grille

1321 Bardstown Road

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White Cheese Sauce

2 T Butter

2 T All-purpose Flour

8 oz Heavy Whipping Cream

8 oz Chicken Broth

1 C  Shredded White American cheese

Salt and Pepper to taste


In a medium saucepan over medium high heat melt the butter.  Cook until it begins to bubble, then add the flour.  Whisk and scrape bottom of the pan with a rubber spatula to be sure it isn't sticking.  Add the heavy cream and the chicken broth, and bring to a boil.  It has to boil because you never know how thick something is until it boils.  Boil for about a minute to cook out the flour taste. Turn burner to low heat and stir in the cheese.  Taste!  Adjust salt and pepper if needed and then serve.


Kentucky Catbird 

1 Oz  Blue Curaçao 

1 Oz  Light Rum

4 Oz  Ale 8

Maraschino cherries to garnish


Shake Blue Curaçao and light rum with ice.  Pour into a martini glass and add chilled Ale 8. Garnish with the cherries before serving.