Kicking off the start of fall with some spiced wine.
Wednesday, September 23, 2015
Friday, September 11, 2015
Live from campus, it's a non-alc slush! Just FYI on this recipe: it tastes way too tart without the bourbon mixed in.
Thursday, September 10, 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
SPRING FLING LEMONADE
1.5 oz Pickers Blueberry Vodke
.5 oz Cucumber Liqueur
Top with Lemonade
Build in ice filled glass
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.
It's always a pleasure to work with the talented Barbara Tenney! Check out her tasty bourbon BBQ sauce recipe by clicking the link.
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.
Recipe from Southern Living June 2015
Thursday, May 21, 2015
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!