Being on the backside at Churchill, you get to meet new folks and see old friends like my favorite Louisville mixologist and entertaining King, Tim Laird, and his fabulous wife Lori.
This is a great time of year to show your out of toen guests, or even friends who think bourbon is only for race day, a thing or two!
Below, find great recipes from The CEO’s kitchen you can easily try yourself!
Bourbon Breeze ( Perfect for this crazy heatwave:))
In a shaker with ice add:
1½ ounces Woodford Reserve
2 ounces lemonade
1 ounce pomegranate juice
Shake and strain into rocks glass with crushed ice.
Garnish with squeeze of lemon and wedge.
The Woodford Dream
1½ ounces Woodford Reserve bourbon
¾ ounce fresh lemon juice
1 ounce honey syrup (one part honey and one part water mixed together)
Pasteurized egg whites
Whip the egg whites and sugar together to create a meringue. In a shaker with ice add the bourbon, lemon juice and honey syrup. Shake and strain into a martini glass. Garnish with meringue topping.
Bourbon Bread Pudding
7 tablespoons unsalted butter, melted
¼ cup unsalted butter, melted
16 cups lightly packed, day old (very dry) egg bread cubes, approximately 1 pound (2 loaves), crust removed
1½ cups sugar
2 tablespoons vanilla extract
1 teaspoon freshly grated nutmeg
1½ teaspoons ground cinnamon
3 cups half & half
¾ cup golden raisins, soaked in Woodford Reserve bourbon
¾ cup flaked coconut
1 cup toasted pecans, coarsely chopped
Preheat oven to 350 degrees.
Pour 7 tablespoons butter into 13 x 9-inch baking pan; swirl it around to coat bottom and sides. Pour excess butter and additional ¼ cup butter into a small bowl; set aside. In a large bowl, beat eggs and sugar with an electric mixer until thickened and light lemon-colored, 3 – 4 minutes. Add vanilla, nutmeg, cinnamon, half & half, raisins, coconut, pecans and reserved butter, beat on low speed to combine. Place 1 layer of bread cubes in buttered baking dish. Pour half the liquid mixture over bread in baking dish, distributing nuts, coconut and raisins evenly. Continue to layer bread cubes and liquid mixture until both have been used. Press bread down into liquid often to make sure all cubes are covered. Set pan aside until bread has absorbed all of the liquid, 30 – 45 minutes. Bake in preheated oven until crusty and golden brown on top, 45 – 60 minutes. While pudding is baking, prepare Bourbon Sauce. Cool bread pudding to lukewarm, poke with a fork and soak the pudding with the warm sauce. Serve warm or at room temperature.