Derby drinks to please all your guests with Brown-Forman's Tim Laird

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by WHAS11

WHAS11.com

Posted on April 14, 2011 at 12:08 PM

Updated Monday, Apr 23 at 12:49 PM

Recipes:

 

The Oaks Lily
1.5 oz. Finlandia Vodka
1 oz. Sweet and Sour Mix
3 oz. Cranberry Juice
Splash of Triple Sec
Squeeze of lime
Serve in tall glass with crushed ice.

The Fleur de lis (French lily)
In a shaker with ice add:
¾ ounce Finlandia Wild Berries infusion (use regular if you can’t find) ¾ ounce Chambord Black Raspberry liqueur
2 ounces lemonade (like Simply Fresh)
1 ounce good Cranberry juice (like Ocean Spray) Squeeze of fresh lemon Shake and pour into tall glass with ice Garnish with lemon wedge

Easy Mint Juleps
4 ounces Woodford Reserve Bourbon
2 ounces Simple Mint Syrup*
Crushed Ice
Garnish with Kentucky mint sprig

Serves 2.

*Make mint simple syrup by combining 1 part water, 1 part sugar, 1 part loosely packed fresh Kentucky mint.  Bring sugar and water to a boil while stirring to dissolve.  Add mint and take off the heat.  Let stand for 20 minutes then strain into a tempered glass jar, let cool and refrigerate until ready to use.


To make by the pitcher:
16 ounces Woodford Reserve Bourbon
8 ounces Simple Mint Syrup

Mix bourbon and mint syrup.  Pour into a tall glass filled with crushed ice.  Garnish with a sprig of mint and a sipping straw.

Serves 8.

Tip:  You can adjust the sweetness of the drink by adding more or less of the simple syrup.





Liquid Bourbon Ball

In a shaker with ice mix:

1 part each of Woodford Reserve

½  part Hazelnut Liquor

1 part Dark Crème De Cocoa  (or can use dark chocolate syrup)

Shake and pour into martini glass drizzled with caramel sauce and garnish with a bourbon ball



Bourbon Bacon Toasts

1 pound bacon

1 loaf whole wheat bread

1 jar Major Grey’s Mango Chutney

1-2 tablespoons Woodford Reserve Bourbon

Preheat broiler to high.  Cook bacon until crisp, chop into fine pieces and place on a small plate.  Using a biscuit cutter or the top of a jar stamp out 1 ½ inch bread rounds, you can usually get three rounds per slice of bread.  In a small bowl mix the chutney and bourbon (you may want to heat it slightly in the microwave so it incorporates easier).  Spread a generous amount of the chutney mixture on the bread round then dip it in the bacon pieces so they stick to the bread.  Repeat the steps for each bread round.  Just before serving heat under the broiler to further crisp the bacon.  Serve immediately.

Yield:  30 toasts

Note:  The toasts can be made one day ahead and stored in the refrigerator until ready to broil and serve.


 

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