This post is a tribute to the middle of the week, and to one of Kentucky’s most popular and famous drinks, Bourbon. But, mostly to the bourbon. Thanks to Albert W. A. Schmid’s wonderful work in The Kentucky Bourbon Cookbook, there is assistance on creating numerous bourbon recipe favorites to enlighten your Wednesday.
Here are a few that everyone should know.
The first is a classic drink, The Kentucky Whiskey (Bourbon) Toddy.
Here is the recipe, compliments of Albert W. A. Schmid.
Kentucky Whiskey (Bourbon) Toddy
Not all whiskey made in Kentucky is bourbon. As already discussed, a whiskey
must follow very specific regulations to be considered bourbon. A slight deviation
from these regulations, such as aging the spirit in used (not new) oak barrels,
disqualifies it. A toddy is a sweetened alcoholic drink that is usually served
warm. This recipe, based on a drink from Marion Flexner’s classic Out of Kentucky
Kitchens, originally featured Kentucky whiskey but is enjoyed here with
½ teaspoon sugar
1 tablespoon tap water
¼ cup Kentucky bourbon
Mix the sugar and water in an Old Fashioned glass and fill with crushed ice. Add
the bourbon, stir until chilled, and serve. For a warm toddy, carefully warm the
water, bourbon, and sugar in a pot on the stove until it reaches 110 degrees or
The second is a perfect appetizer for the beautiful Spring time that has finally arrived. It also has added value in the coming weeks for Kentuckians, or anyone who loves the Kentucky Derby. The Kentucky Bourbon Blini with Caviar is the next recipe.
Kentucky Bourbon Blini with Caviar
This recipe makes an upscale Derby appetizer. Kentucky spoonfish or paddlefish
caviar is recommended. Some of the benefits of spoonfish caviar are that it has
a smooth flavor, it costs a fraction of what the top-rated beluga costs, and for
Kentuckians this culinary treat is local.
Kentucky Bourbon Pancakes
Follow the Kentucky Bourbon Pancakes recipe, but dip only about 1 tablespoon
of batter onto the griddle for each pancake; pancakes of this size are called blini.
Top the blini with a little sour cream and place the caviar on the sour cream.
The third is an integral ingredient in making the Kentucky Bourbon Blini with Caviar, but it is just as delicious as the focal point of a meal.
Without further ado, the Kentucky Bourbon Pancakes.
Kentucky Bourbon Pancakes
One of the great memories of winter is body-warming hot food, such as pancakes
fresh off the griddle on a winter morning. The following pancakes were created
by Chef Tony Efstratiadis as a dessert, but try them for breakfast too. They were
featured in Nancy Miller’s Secrets of Louisville Chefs Cookbook, volume 2.1
6 cups all-purpose flour
1 cup sugar
½ cup baking powder
½ teaspoon salt
1½ cups Kentucky bourbon
4 cups buttermilk
2 tablespoons vanilla extract
1. Stir the flour, sugar, baking powder, and salt into a mixing bowl. In a separate
bowl, whisk together the bourbon, eggs, buttermilk, and vanilla. Add the
dry mixture to the wet mixture and whisk together until the ingredients are
just mixed. Let the batter rest for 10 to 15 minutes. In the meantime, coat a
griddle with nonstick spray and heat it to 400 degrees, or apply melted butter
after it is hot.
2. Pour about 1⁄3 cup batter for each pancake onto the griddle and cook until
bubbles appear, about 5 minutes. Flip the pancake and cook it on the other
side until golden brown. Serve with maple syrup or Blueberry Kentucky
Bourbon Pancake Syrup.