THE BLOG | Entertainment
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Bourbon+ Brings Members and Industry Leaders Together for an Exclusive Evening
It was an evening to remember as whiskey lovers—enthusiasts and newcomers alike—mingled with spirit industry titans Thursday night, March 27, at an exclusive happy hour event hosted by Bourbon+ magazine. Held at…
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Northside Distilling Winter Cocktails
Sip on a Jack Frost Colada, Bourbon Spiked Hot Chocolate, and Pomegranate Agave Martini that are each sure to provide enjoyment in the cold days ahead.
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Owensboro Sour Cocktail
“Dinner comes with a cocktail dubbed the Owensboro Sour, and it’s made from smoked and juiced Arkansas black apples mixed with bourbon that is bonded or above proof. ‘Use fresh lemon juice, a spiced simple syrup, and shake it all over ice.’”
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Savory Chicory and Country Ham Salad
Like Mozart dictating to Salieri, ideas spilled out of him in erratic bursts. ‘ I want a salad of raw chicory, grilled red onion rings, roasted kabocha squash, minced cooked country ham and fresh lemon juice…No dressing needed, since the salad gets served with the lamb and its sauce.’
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Basque Cheesecake
“The meal’s surprising coda will be a Basque Cheesecake based on a recipe he learned in Spain. As if reading the recipe in the canopy of maple leaves overhead, he recalled ‘a savory cheesecake with goat cheese, blue cheese, mascarpone and cream cheese…”
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Boulangerie Potatoes Gratin
“Boulangerie Potatoes Au Gratin is the perfect starch for the lamb and salad in a single bowl.” –Chef Newman Miller
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Smoked and Braised Lamb Shanks and Smoked Apple Juice
‘For the entrée, I want lamb shanks, the tough cuts,’ he said, arms outstretched as if grasping the animal. Instructions for cold smoking the lamb follow quickly: ‘Use barrel bungs, ideally, light them, let them burn briefly, then blow out the fire to create about 90 minutes of billowing, cold smoke.’
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Spice-Infused Simple Syrups
There’s nothing like the light, warming burn of a bourbon cocktail with a long finish to heat up a chilly autumn night, especially when you’re sitting by a roaring fire.
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A Kentucky Fall Meal
Chef Newman Miller created this sumptuous menu especially for Bourbon+ readers. Preparing the entire meal in one day is doable but a significant commitment for one person (or even two or three!). The good news is that each element can be prepared over two or three days.
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Mixology: The Scofflaw
On January 16, 1924, you come across a Prohibition-related story in the American newspapers that is just so crazy you feel it’s only right to make a mockery of it—with a drink!
Amateur Hour
Recs
