In case you didn't know, a full 95% of all bourbon made comes from Kentucky. This week, September 13-18, 2011 is the Kentucky Bourbon Festival in Bardstown, Kentucky, advertised as "6 full days of smooth Bourbon, delicious food, and great entertainment." I don't know about you but I wouldn't last 6 full days of smooth Bourbon! I definitely believe in the adage, "brown liquor makes you sicker quicker." Oddly, I, a clear liquor kind of gal, seem to drink bourbon whenever I am in the Bluegrass State. I mean, nothin' beats a mint julep on a hot summer's day at the Downs.
Of course, there is that joke Mr. B tells about making the perfect mint julep: First, pluck the finest mint in the fresh morning dew. Muddle said mint with homemade sugar syrup in a shaker glass. Add crushed ice to the glass and stir. Pour a jigger of bourbon. Dump out the shaker glass and drink the bourbon.
However, the official drink of the 2011 Kentucky Bourbon Festival is not a mint julep or a shot of bourbon. It is the "Bluegrass Sunrise" created by Azur Restaurant and Patio in Lexington, a take on the classic Tequila Sunrise.
Bluegrass Sunrise
1 and 1/4 oz Makers 46
¾ oz Grand Marnier
4 oz orange juice
Splash of grenadine
Shake & Strain
Serve in chilled martini glass
Garnish with orange twist & cherry
Sounds pretty good, don't you think? Of course, you won't be catching Mr. B or any of his relations imbibing such a cocktail. They drink their bourbon the way God intended, sans fruity additions. 'Cause they're no nonsense folks.
Of course, there are a lot of culinary uses for bourbon. So, here's a recipe to make this weekend to celebrate Bourbon Festival whereever you are.
Makes 4 servings
1/4 cup (1/2 stick) butter
1 cup minced onion 1 cup ketchup 1/4 cup molasses 2 tablespoons (packed) brown sugar 1 1/2 tablespoons Worcestershire sauce 2 teaspoons yellow mustard 3/4 teaspoon ground black pepper, divided 1/4 teaspoon chili powder 1/4 cup bourbon 1 1/2 teaspoons coarse kosher salt 12 chicken drumsticks
Preparation:
Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)
Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.
Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.
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See you Monday!
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