Tag Archives: bourbon recipes

Happy Chocolate Pecan Pie Day!

schmid bookChocolate pecan pie is one of the richest, most delicious and decadent desserts. A variant of the pecan pie, this delightful concoction is made by baking a mix of pecans, chocolate, eggs, and sugar syrup or honey over a pie crust.

And because today is officially Chocolate Pecan Pie Day, it’s appropriate that we put a regional spin on this traditional recipe. To celebrate this day—and let’s be quite honest: any day is a good day to celebrate chocolate and pecans—we’re sharing an absolutely divine pie recipe that incorporates chocolate, pecans, and [drumroll, please] bourbon!

The following recipe is derived from The Kentucky Bourbon Cookbook by Albert W.A. Schmid.  Treat yourself to a slice or two of this delectable dessert!


Kentucky Chocolate Bourbon Pecan Pie

Serves 6

  • 3 extra large eggs
  • 1 cup sugar
  • 2 tablespoons butter, melted
  • 1 cup dark corn syrup
  • 1 teaspoon pure vanilla
  • ¼ cup bourbon
  • ½ cup semi-sweet chocolate chips
  • 1 cup whole pecans
  • One 10 inch pie tin, lined with all purpose pastry, unbaked

All purpose pastry

  • 1 ½ cup all purpose flour
  • ½ teaspoon salt
  • 1 ½ sugar
  • ½ cup very cold unsalted butter, cut into pieces
  • 2 extra large egg yolks, lightly beaten
  •  ¼ ice water

1) Make the all purpose pastry.

2) Combine the flour, salt, and sugar in a mixing bowl.

3) Cut the butter into the flour mixture until the mixture resembles coarse meal.

4) Gradually add egg yolks and ice water until a ball of dough is formed (do not overwork the dough).

5) Wrap the dough and chill for 30 minutes before rolling out.

6) When the dough is chilled, roll out to about 1/8 inch thickness on a lightly floured surface.

7) Roll out the dough two inches larger than the pan it is intended to be used for.

8) Place the dough in the pan.

9) Preheat oven to 375 degrees.

10) In a mixing bowl beat eggs, sugar, butter, corn syrup, vanilla and bourbon.

11) Strain this mixture into another bowl.

12) Sprinkle the chocolate chips on the bottom of the unbaked pie shell.

13) Cover with pecans.

14) Pour the filling on top of the chocolate and pecans.

15) Bake for 35 to 40 minutes in the preheated oven.

16) The pie is cooked when you are able to insert a knife into the pie, two inches off the side of the pie, and the knife comes out clean.

17) Let cool for at least 30 minutes before serving.

18) Serve.

A Toast to National Bourbon Heritage Month

September is a most wonderful time—when the weather starts to cool, leaves start to turn, and the world turns its attention to the Commonwealth for National Bourbon Heritage Month! We’ll be celebrating this genteel and genuinely Kentucky holiday with cocktail and food recipes, new books, and a trip to the Kentucky Bourbon Festival.

More Kentucky Bourbon Cocktails6.inddTo kick things off, enjoy a celebratory tipple of “The Rutledge Rebellion,” created by Jason Start of Martini Italian Bistro in Louisville, representing Four Roses Distillery. “The Rutledge Rebellion” took first prize at the Kentucky Bourbon Festival Mixed Drink Challenge in 2014 in the Bourbon Punch Category. Named for Four Roses master distiller emeritus, Jim Rutledge, “The Rutledge Rebellion” won the honor of being the official cocktail of the 2015 Kentucky Bourbon Festival.

Try your hand at this well-crafted recipe from Joy Perrine and Susan Reigler’s newest book, More Kentucky Bourbon Cocktails. Cheers!

The Rutledge Rebellion

Rutledge Rebellion via The Kentucky Standard

The overall winning drink, ‘The Rutledge Rebellion’ (photo by Kacie Goode. Used with permission from The Kentucky Standard.)

1 1/2 ounces Four Roses Small Batch bourbon
1/2 ounce ginger liqueur
1 ounce orange juice
1 ounce pomegranate juice
1 ounce apple pureé
(3 apples, 2 teaspoons salt, 1 cup simple syrup, 1/2               cup water, and 1/2 cup lemon juice—blended and                 strained)
or 1 ounce apple juice
2 ounces dry champagne
1 syringe Bittermens Tiki bitters

Combine ingredients in a pint glass and stir. Fill with ice, garnish with an orange slice and a mint sprig and serve with a straw.

Celebrate National Bourbon Heritage Month With These Bourbon Books

Nobody in Kentucky needs a reason to celebrate bourbon more than we already do each day, but if Congress wants to dedicate a whole month to the cause, we certainly won’t object. Thankfully, Congress did just that in 2007 when it declared September National Bourbon Heritage Month.

Over the past decade, bourbon has exploded on the national scene in a big way finally catching up with what Kentuckians knew all along. Here at the University Press of Kentucky, we’ve long been connoisseurs of the historic spirit so we’ve compiled a list books that should interest everyone from the bourbon historian to the home cook. Enjoy and read responsibly!

Bourbon New Books on America's Native Spiritmanhattan.final.inddThe Manhattan Cocktail covers everything that the aficionado needs to know about the classic cocktail through an examination of its history and ingredients. Author Albert W. A. Schmid dispels several persistent myths, including the tale that the Manhattan was created in 1874 by bartenders at New York City’s Manhattan Club to honor the newly elected Governor Samuel Jones Tilden at Lady Randolph Churchill’s request. Schmid also explores the places and people that have contributed to the popularity of the drink and inspired its lore, including J. P. Morgan, who enjoyed a Manhattan every day at the end of trading on Wall Street.

PeacheeCvCompF.inddIn The Birth of Bourbon, award-winning photographer Carol Peachee takes readers on an unforgettable tour of lost distilleries as well as facilities undergoing renewal, such as the famous Old Taylor and James E. Pepper distilleries in Lexington, Kentucky. This beautiful book also includes spaces that well-known brands, including Maker’s Mark, Woodford Reserve, Four Roses, and Buffalo Trace, have preserved as a homage to their rich histories.

If it’s a month-long bourbon tour you’re looking for, this travel guide will not let you down.

Kentucky Bourbon Country: The Essential Travel Guide

Like wine lovers who dream of traveling to Bordeaux or beer enthusiasts with visions of the breweries of Belgium, bourbon lovers plan their pilgrimages to Kentucky’s bourbon country. And what a country it is! Some of the most famous distilleries are tucked away in the scenic countryside of the Bluegrass region, stretching between Louisville, Bardstown, and Lexington. Locals and tourists alike seek out the finest flavors of Kentucky as interest in America’s only native spirit continues to grow.

Continue reading

Bourbon Recipes for Every Season

Most cookbooks are set up by courses: appetizers, entrees, side dishes, and desserts. But, Albert Schmid’s The Kentucky Bourbon Cookbook  tackles cooking with bourbon through the seasons. It already feels like summertime here in Lexington, so we’ll leave you with a few of Schmid’s Kentucky bourbon “summer” recipes to kick off your season of grilling and fun in the sun.

Kentucky Bibb Salad with a Sweet Kentucky Bourbon Vinaigrette, Crumbled Goat Cheese, and Toasted Pecans

The following salad is a great summer dish because of the cool, seasonal ingredients. The recipe calls for Bibb lettuce, also known as limestone lettuce, which was first cultivated in Kentucky by Jack Bibb in the late 1800s. Bibb lettuce is highly prized by chefs and gourmands. I based this recipe on one I found in the 2003 edition of Nancy Millers Secrets of Louisville Chefs. Schmid

Kentucky Bibb Salad


  • 1 cup pecan halves
  • 3 heads Bibb lettuce, washed and patted dry
  • 12 heirloom tomatoes or two large tomatoes
  • 12 red grape tomatoes
  • 1/2 pound goat cheese
  • 1 red onion, diced

Sweet Kentucky Bourbon Vinaigrette

  • ¼ cup cider vinegar
  • 2 ½ tablespoons Kentucky bourbon
  • ¼ cup brown mustard
  • 2 tablespoons honey
  • 2 tablespoons barbecue sauce
  • 1 ½ teaspoons freshly ground pepper
  • 1 ½ teaspoons garlic chili sauce
  1. Toast the pecans. Preheat the oven to 350 degrees, spread the pecans on a baking sheet, and toast them for about 5 minutes.
  2. To make the salad: Break the lettuce apart, cut all the tomatoes in half or in slices, and break or slice the goat cheese.
  3. To make the vinaigrette: Mix the vinegar, bourbon, mustard, honey, barbecue sauce, pepper, and chili sauce together.
  4. Arrange lettuce, tomatoes, onions, pecans, and cheese on four plates, and pour the vinaigrette over the salad.

Kentucky Bourbon-Q Sauce for Pork Tenderloin

1697Kentucky is known not only for its bourbon but also for its barbecues. The International Bar-B-Q Festival, held in Owensboro on the second weekend in May each year, draws crowds numbering eighty-five thousand. I based this barbecue recipe on one of Matt and Ted Lee’s in their book The Lee Bros. Southern Cookbook.” – Albert Schmid.
  • 1⁄3 cup Kentucky bourbon
  • 1⁄3 cup water
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced fresh ginger
  • 1 jalapeno pepper, chopped
  • 1 teaspoon minced garlic
  • 1 ½ pounds pork tenderloin
  • ¼ cup sorghum molasses
  • ¼ cup ketchup
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon extra virgin olive oil
  1. Combine the bourbon, water, vinegar, ginger, jalapeno, and garlic in a bowl. Add the pork tenderloin and turn it to coat. Marinate the pork at room temperature for 1 hour, turning it every 15 minutes.
  2. Preheat the oven to 350 degrees. Remove the pork from the marinade and pour the marinade into a small saucepan. Boil it over high heat until it is reduced by one-third. Add the sorghum and ketchup and cook until thickened or about 20 minutes. Season with the kosher salt and pepper.
  3. Brush the pork with the olive oil and sprinkle it with salt and pepper. Grill it over medium heat until the outside of the meat is well marked. Transfer the pork to a pan and place it in the oven at 350 degrees until it reaches an internal temperature of 155 degrees, about 30 minutes. Remove the pork from the oven and allow it to stand at room temperature for 5 minutes. Then slice it against the grain and serve it with the sauce made from the marinade.

Don’t forget to sign up by Friday, May 17 at 1 pm for your chance to win a copy of The Kentucky Bourbon Cookbook!

Celebrate Derby Day with Bourbon Spirits

Derby day will be here before you know it! Whether you’re heading to Churchill Downs in your spring finest or hosting your own Kentucky Derby party, Joy Perrine and Susan Reigler’s The Kentucky Bourbon Cocktail Book will provide you with many Derby day bourbon drinks and nibbles to get you in the horse-racing spirit.

Here are a few cocktail recipes to try at your Run for the Roses soiree. For more bourbon drink recipes enter this week’s giveaway of The Kentucky Bourbon Cocktail Book. One lucky winner will be chosen Friday, April 12 at 1 pm!

Derby Punch

A Derby brunch isn’t complete without a classic southern staple—sweet tea. Joy’s Derby Punch is her version of the beloved southern beverage—with a little something extra added in!


  • 1 cup Kentucky bourbon (80–90 proof)
  • ½ cup brown sugar syrup
  • ½ cup DeKuyper Wild Strawberry liqueur
  • 1 cup cooled tea
  • 12 large lemon wedges
  • 12 fresh strawberries, stemmed and sliced
  • ½ cup sparkling wine

In a 1½ quart glass pitcher, combine the bourbon, brown sugar syrup, Wild Strawberry liqueur, and tea. Squeeze and drop in the lemon wedges, and stir well. Add ice cubes and strawberry slices. Top with sparkling wine, stir again, and serve.

(Cocktail Tip: Joy suggests serving it in a small Mason jar.)

Dark and Bloody Bourbon Mary

This bourbon-inspired twist on the classic Bloody Mary cocktail is perfect for a Derby brunch.

Bourbon Bloody Mary 1

  • 1 teaspoon salt/pepper/paprika mix
  • 2 ounces Kentucky bourbon
  • 2 large lemon wedges
  • 1 tablespoon Bourbon Barrel Aged Worcestershire Sauce
  • 1 can (6 ounces) Campbell’s tomato juice

To prepare the seasoning mix, combine in a mortar one part each smoked sea salt and smoked pepper and two parts smoked paprika, all from Bourbon Barrel Foods. Finely crush with a pestle and shake together in a jar.

To a pint glass or large mason jar filled with ice, add the bourbon, squeeze and drop in the lemon wedges, and add the teaspoon of seasoning mix and the Worcestershire sauce. Shake. Add more ice and the can of tomato juice. Shake again. Garnish with a long straw, baby corn, a large pitted black olive, and a cherry pepper, all on a stick.

Stay tuned for more recipes from The Kentucky Bourbon Cocktail Book!