Friday, September 11, 2015

Thursday, September 10, 2015

WTNZ Segment #69: National Whiskey Sour Day 2015

Click here to watch segment #69 from August 27, 2015: National Whiskey Sour Day 2015

It appears that the video is no longer online.

Segment #68 from August 12, 2015 seems to not be able to load, but you're welcome to try it for your self by clicking the picture below:

We featured these 2 drinks:

1.5 oz Pickers Blood Orange Vodka
.5 oz St-Germain Elderflower Liqueur
Top with Prosecco
Build in Champagne flute neat

1.5 oz Pickers Blueberry Vodke
.5 oz Cucumber Liqueur
Top with Lemonade
Build in ice filled glass

WTNZ Segment #67: National Tequila Day 2015

Click to watch segment #67 from July 27, 2015: National Tequila Day 2015  

Salpicon de Mango


1 1/2 oz Patrón Citrónge Mango
1 oz Patrón Silver
3/4 oz Lime juice
3/4 oz Simple syrup
3/4 oz Orange juice
+ Long splash of chilled club soda
+ Thin lime wheel
+ Mint sprig

Fill a large rocks glass or double old fashioned glass with ice. Combine all ingredients over the ice adding the club soda in the end. Gently stir to mix all ingredients and garnish with a lime wheel and mint sprig if desired.

Segment #66 from July 2, 2015 featured some Fourth of July cocktails, but unfortunately the video is no longer online.

WTNZ Segment #65: BBQ & Bourbon for Father's Day 2015

Click to watch segment #65 from June 17, 2015: BBQ & Bourbon for Father's Day 

It's always a pleasure to work with the talented Barbara Tenney! Check out her tasty bourbon BBQ sauce recipe by clicking the link.

WTNZ Segment #64: Summertime Sweet Treats

Click to watch segment #64 from June 3, 2015: Summertime Sweet Treats 

Dark Chocolate Jim Beam Bourbon Cherry Soda Float:

1 pint of dark chocolate ice cream
4 ounces of Jim Beam Bourbon
2 bottles of cherry soda

Fill glasses with ice cream. Pour in 1-2 shots of bourbon (or lots more). Pour in soda. Drink. Enjoy!

Jim Beam Bourbon Chocolate Butterscotch Icebox Cake

1/2 cup cornstarch
3 cups milk 
4 large eggs 
1/2 cup butter 
2 cups firmly packed dark brown sugar
2 cups heavy cream
1 tablespoon vanilla extract
Pinch of sea salt
1/4 cup Jim Beam Bourbon
64 chocolate wafers (about 1 1/2 [9-oz.] packages)
Sweetened Whipped Cream 
Garnish: crushed chocolate wafers

1. Place cornstarch in a medium bowl. Gradually whisk in milk and eggs.

2. Melt butter in a Dutch oven over medium heat, and stir in brown sugar. Cook, stirring constantly, about 10 minutes or until mixture bubbles and becomes shiny.

3. Gradually whisk cream into butter mixture. (Mixture will bubble and clump but will get smooth as it cooks.) Cook, whisking constantly, 4 to 5 minutes or until smooth.

4. Gradually whisk about one-fourth of hot butter mixture into egg mixture, 1/2 cup at a time. Gradually add egg mixture to remaining hot butter mixture, whisking constantly.

5. Increase heat to medium-high. Add vanilla and salt, and cook, whisking constantly, about 5 minutes or until mixture thickens and just begins to bubble. Remove from heat, and stir in bourbon. Place plastic wrap directly onto warm filling (to prevent a film from forming). Cool completely (about 2 hours).

6. Place 16 cookies in a single layer on bottom of a 9-inch square pan. Spread 1 1/2 cups pudding over cookies. Repeat layers 3 times, using remaining pudding on top layer. Cover and chill 8 to 24 hours. Just before serving, top with Sweetened Whipped Cream.

Thursday, May 21, 2015

WTNZ Segment #63: Chardonnay Day 2015

Click to watch segment #63 from May 20, 2015: Chardonnay Day 

This was a bittersweet moment, as it was my last segment working with the impeccable Moira Kaye, who has been a joy to work with since my first segment back in December 2011. It was a pleasure working with someone I watched growing up, and a terrific experience finding out that she is just as kind, funny, and personable as she seems on TV.

Enjoy the next chapter, Moira!