Place sugar in an old fashioned or lowball glass and soak the bitters. Add a cherry, orange wedge and splash of water, and muddle the ingredients into a thick citrus paste with the back of a bar spoon. Fill the glass with ice and add Evan Williams Bourbon. Stir and garnish with a slice of orange and cherry and add a twist of lemon.
Take lemon and moisten rim of highball glass. Sprinkle superfine sugar on rim of glass. Combine Evan Williams Bourbon, Triple Sec and lemon juice. Shake ingredients together with cracked ice. Strain into prepared highball glass. Garnish with a lemon twist.
Heat Evan Williams Bourbon, brown sugar and apple cider in a sauce pan. Pour into a warm mug. Add cinnamon stick and butter and stir. Sprinkle with nutmeg. 1 1/2 oz of Evan Williams Bourbon is also good with your favorite mug of hot coffee, hot chocolate or hot apple cider.
In a large bowl combine all ingredients and stir well. Add chicken wings and cover. Store in refrigerator for 4 to 24 hours. Grill over hot coals or roast in 400 degree oven for 20-25 minutes. The marinade also works well with legs or thighs.
Combine red wine vinegar, olive oil and Bourbon. Massage mixture into the beef with your hands. Marinate the beef tenderloin in the refrigerator for one hour. Place marinated beef tenderloin in a roasting pan, place in 500 degree oven and cook for 30 minutes (depending on how you like your beef). Let stand for one hour.
Place pork tenderloin in plastic bag with blended marinade ingredients and set in refrigerator to marinate overnight. Cut pineapple into 1/2 inch pieces and mix with remaining ingredients in heavy saucepan. Bring mixture to a boil, then simmer uncovered for about 40 minutes or until sauce reaches a marmalade consistency. Remove pork from marinade and grill over hot coals for about 20 minutes. Slice pork and spoon sauce over the top.
Rinse fish and pat dry. Cut into 4 pieces.
In a shallow dish, combine lemon peel, lemon juice, oil, Bourbon, rosemary and garlic.
Add fish and toss to coat.
Let marinate at room temperature for one hour, turning occasionally.
Drain fish and reserve marinade. Broil fish 4 inches from heat for 5 minutes. Turn pieces over, brush with marinade and broil five minutes longer or until done. Garnish with additional rosemary.
Peel, core and slice apples. Toss with sugar, Bourbon, raisins and nuts. Place in 1 1/2 quart buttered baking dish. Blend together brown sugar, flour, rolled oats, cinnamon and butter. Spread mixture over apples. Bake at 375 degree for 35 to 40 minutes or until apples are tender and topping is golden brown. Serve warm, topped with vanilla ice cream.
Heat cooking oil in a small pan over medium-high heat. Place wonton wrapper into oil and use two wooden spoons to push lightly down into oil. Allow to cook slightly before removing the spoons to obtain taco shape.
Heat olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, until they begin to brown. Add balsamic vinegar, Evan Williams Bourbon, and brown sugar. Stir and then reduce heat to low and cook for 25 minutes. Cool.
Cook bacon in heavy skillet over medium heat until crisp. Drain all but 2 teaspoons of drippings. Increase heat and add steak. Cook for two to three minutes per side. Slice steak into 1/2 inch thick slices. Tear bacon into bite size pieces.
Fill taco shells with steak, cheese, bacon, Bourbon onions and arugula. Enjoy with a shot of Evan Williams Bourbon.
Smoky Chipotle Pork Quesadillas
by Tony Ravenscroft, Louisville, KY
1 c. and 2 tbs. Evan Williams Bourbon
5 lbs pork loin roast
1/2 c. liquid smoke
1/2 c. brown sugar
1 tbs. salt
1/2 c. honey chipotle barbeque sauce
1 c. Monterey jack cheese
1 c. mayonnaise
1/2 packet powdered ranch dressing seasoning
1/3 c. pureed chipotles in adobe sauce
8 flour tortillas
Sliced red onion
Put pork roast, 1 c. bourbon, brown sugar, liquid smoke and salt into slow cooker. If roast not covered with liquid, add enough water to cover meat. Cook on low heat for 6-8 hours.
While pork is cooking make sauce: combine mayonnaise, pureed chipotles, ranch dressing seasoning and 1 tbs. bourbon and mix well.
Remove pork from cooker when done. Add in barbeque sauce and 1 tbs. bourbon. Shred pork and mix in sauce by pulling fork through meat.
Heat skillet to medium-high heat and add in some butter. Assemble quesadillas by placing pork mixture and desired amount of cheese into one half of tortilla. Fold over and place in skillet. Cook on both sides until slightly browned.
Remove from skillet and cut into wedges. Serve with sauce and garnish with jalapenos and onion.
Evan Williams Mini Steak and Bacon Tacos
by Byron White
2 cups cooking oil
20 wonton wrappers
1 tbsp. olive oil
2 medium yellow onions, sliced thinly
1/4 cup balsamic vinegar
1/4 cup Evan Williams Bourbon
2 tbsp. golden brown sugar
8 oz. center cut bacon
1 lb. skillet steak
4 oz. Camembert cheese cut into 1/3 inch slices
1 cup baby arugula
Heat cooking oil in a small pan over medium-high heat. Place wonton wrapper into oil and use two wooden spoons to push lightly down into oil. Allow to cook slightly before removing the spoons to obtain taco shape. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 8 minutes, until they begin to brown. Add balsamic vinegar, Evan Williams Bourbon, and brown sugar. Stir and then reduce heat to low and cook for 25 minutes. Cool. Cook bacon in heavy skillet over medium heat until crisp. Drain all but 2 teaspoons of drippings. Increase heat and add steak. Cook for two to three minutes per side. Slice steak into 1/2 inch thick slices. Tear bacon into bite size pieces. Fill taco shells with steak, cheese, bacon, bourbon onions and arugula. Enjoy with a shot of Evan Williams Bourbon.
Bayou Beans and Andoulle Sausage
by Kandace Kanzler
1 lb. Andoulle sausage sliced 1/2 inch rounds
2 cups diced onions
1 tbsp. chopped garlic
1 lb. dried northern beans, soaked overnight and drained
10 cups chicken stock, plus more if needed
2 bay leaves
1/4 cup molasses
1/2 cup light brown sugar
1 cup ketchup
1 tbsp. dry mustard
1/2 cup Evan Williams Bourbon
Kosher salt and freshly ground black pepper to taste
Heat a large pot, cook the Andouille sausage until lightly browned. Pull out of pan and put in crock pot. Add the onions and 1 cup of chicken stock. Cook until softened 3 to 4 minutes. Stir in the garlic and beans and cook for 1 minute. Transfer to crock pot on high, stir in chicken stock and other ingredients. Put top on crock pot and let cook about 2 hours, or until beans are tender, stirring occasionally.
Pork Chops with Evan Williams Bourbon Mustard Glaze
by Albert Schmid
4 - 4 ounce pork chops
Salt and pepper
3 tablespoons Dijon mustard
3 tablespoons Evan Williams Bourbon
1/4 cup soy sauce
1/4 cup firmly packed brown sugar
1 tablespoon Worcester sauce
Prepare pork chops by seasoning with salt and pepper. Combine the mustard, Evan Williams Bourbon, soy sauce, brown sugar, and Worcester sauce in a dish or a plastic bag. Add the pork, turn to coat the meat, and marinate for at least 1 1/2 hours and up to 4 hours.
Remove the pork chops from the marinade. Start the grill and grill the meat for about 8 to 12 minutes, until it is cooked through.
Maple-Chipotle Bourbon Glazed Wings
by Raquella Zencka
3 lbs. (about 36) Chicken Wings
Maple Chipotle Sauce
2 tbsp. oil
1 cup chopped onion
1/2 cup maple syrup
3/4 cup ketchup
1/2 cup Evan Williams Bourbon
4 tbsp. hoisin sauce
2 tbsp. Chinese barbeque sauce
1-2 tsp. chipotle paste
1 cup real mayonnaise
In a medium saucepan, heat oil over medium heat. Cook onion until golden. Add all ingredients (except the mayonnaise) to the onion mixture. Bring to a boil then reduce the heat and simmer for 5 minutes.
Remove from the heat and whisk in the mayonnaise. Reserve 1/2 cup of sauce. Brush and cover each wing with some of the remaining sauce. Brush and cover each wing with some of the remaining sauce, then grill or broil for about 15 minutes, basting with sauce during cooking.
Bourbon Vinaigrette Marinade
Mix ingredients together. Reserve 1/4 cup for sauce. Pound each chicken breast out to about 1/3 inch thickness. Place chicken and marinade in a sealed bag and place in the refrigerator to marinate for 12-24 hours.
Bourbon Pecan Cornbread Stuffing
Heat skillet over medium high heat and add the diced bacon. Cook until the bacon starts to brown a little and then add the celery, onions and apples. Reduce heat to medium and cook until apples are tender. Mix in butter, pecans, rosemary and sage and cook until butter is melted. Add Evan Williams Bourbon and cook another 2-3 minutes. Remove from heat and add cornbread and chick stick and stir to combine. Add salt and pepper to taste. Remove chicken from the sealed bag, lay each piece out flat (skin side down) and spread the stuffing over each piece, dividing the stuffing equally among the chicken breasts. Roll each chicken breast up tightly and secure with toothpicks.
Bourbon Cream Sauce
In a saucepan over medium heat, add marinade and Evan Williams Bourbon. Cook until reduced by half and then add the butter and stir to combine and reduce heat to medium. Add heavy cream and let simmer for 20-30 minutes, stirring occasionally.
Mix together: 1 cup crushed pecans, 1 cup panko breadcrumbs, 1 tsp. kosher salt, 1/2 tsp. pepper. For basting: 2 tbsp. or more of melted butter. Place the chicken breasts into the buttered baking dish, drizzle the remaining butter over the tops of the chicken breasts and add the remaining cornbread stuffing to the baking dish around the stuffed chicken breasts.
Bake at 400 degrees for 25-30 minutes. Remove from oven and slice each chicken breast into 3/4-1" thick slices. Spoon stuffing onto a serving platter and lay the sliced chicken breasts on top. Serve with Bourbon Cream Sauce (can ladle over). Serves 4-6.
White Chocolate Bread Pudding with Bourbon Sauce
by John Varanese
Chocolate Bread Pudding
2 qt. stale bread
1 lb. white chocolate, small chunks
1/2 cup dried currants
2 Granny Smith apples, seeded and diced
2 cups heavy cream
1 cup sugar
1 can condensed milk
1 cup heavy cream
1/2 cup Evan Williams Bourbon
1/3 cup brown sugar
1/4 tsp. cinnamon
Chocolate Bread Pudding
Mix eggs, cream and sugar together. Place rest of the ingredients in a baking dish and pour cream mixture over. Make sure bread mixture is really moist. Cover with foil and bake at 350° for 45 minutes or until firm. Serve with Bourbon sauce.
Bring ingredients to a simmer and thicken with slurry.
Evan Williams Apple Sauce Cupcakes with Frosting
by Albert Schmid
1/2 cup butter, softened
1/2 cup sugar
1 cup golden raisins
1/2 cup chopped walnuts
3/4 cup Evan Williams Bourbon
1 3/4 cups all-purpose flour, divided 1/4 cup and 1 1/2 cups
1/2 tsp. baking soda
Pinch of salt
1 tsp. ground cloves
1 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup applesauce
1/4 cup plus 2 tbsp. butter, softened
3 cups powdered sugar, sifted
2 tbsp. Evan Williams Bourbon
2 1/2 tbsp. milk
Soak the raisins and walnuts in the Evan Williams Bourbon. Cream butter and gradually add the sugar until the mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Dredge the raisins and chopped walnuts in the 1/4 cup of flour and set aside. Combine the 1 1/2 cups flour, baking soda, salt, cloves, nutmeg, and cinnamon. Measure the applesauce. Add a little of the flour and applesauce to the flour mixture alternately beginning and ending with the flour until all flour is mixed in to the creamed mixture. Stir in the raisins and walnuts. Pour the batter into a cupcake pan with liners and bake in a 350 degree oven for about 15 to 20 minutes until fully baked. You can check with a toothpick by sticking the toothpick into the center of the cake. The toothpick should come out clean. Cool the cupcakes in the pan for about 10 minutes then remove the cake from the pan. Let the cupcakes cool completely on a wire rack.
Make the frosting. Cream the butter, gradually adding the sugar, Bourbon and milk beating until the mixture reaches spreading consistency. Spread the frosting on the cooled cupcakes.