Recipe by Peggy Noe Stevens
Originally Published in the Premiere issue.
Excerpt from the issue: “My father was Christmas, more than eggnog and mistletoe. A coming together of true Kentucky hospitality and bourbon tied the knot on the relationship. No party ever taught me, a certified etiquette and event consultant, more about entertaining than watching my father up close. He simply had an enchanting way of comforting people. The atmosphere captured our hearts and forever symbolized the holidays.
“Today, entertaining is my treasured inheritance. The bourbon flows generously, and family pours in, anxiously awaiting the annual holiday punch. The buffet is a mix of cultures, with favorites like cavatelli formaggio (my Italian side) and corn and Woodford pudding (my Kentucky side) all at one table. We still trip over the crock pot extension cords, and the children, but now I’m the “holiday poohbah.” And no matter what food or bourbon is served, we welcome everyone, just like dad.”
INGREDIENTS (Serves 6)
1 bottle of champagne
1⁄2 750 ml bottle of bourbon
2 cups cranberry juice
2 cups apple juice
Chill all liquids before serving.
Mix all ingredients together and garnish with fresh cranberries and orange slices. Add club soda to thin the flavor texture, if necessary.