Give Thanks to Bourbon This Holiday Season

November 4, 2009

LAWRENCEBURG, Ky., Nov. 4 /PRNewswire/ -- Declared by Congress as America's Native Spirit and the country's official distilled spirit, bourbon has become a special part of many holidays - and nowhere more so than in bourbon's home state of Kentucky.

"Cooking with bourbon or making a batch of eggnog during the Thanksgiving or Christmas holidays can be a wonderful family tradition," said Hall of Fame Master Distiller Jim Rutledge of Four Roses Bourbon in Lawrenceburg, Ky.

Rutledge said his distillery receives emails from across the country asking for an eggnog recipe that ran in a Life magazine advertisement in the 1930s.

"It makes us proud that we're able to continue being a part of those traditions to this day," Rutledge said.

Chef Dean Corbett of one of Louisville, Ky.'s fine-dining restaurants, Equus, believes bourbon can add interest and intrigue to many dishes that are perfect for holiday entertaining.

"Bourbon is such a versatile ingredient," Corbett said. "You can throw it in a sauce to enhance a savory dish like our Shrimp Jenkins. Its sweet notes also make it a natural for desserts like bread pudding and Bananas Foster."

Equus' bar manager and Louisville Magazine's pick for the city's best bartender, Joy Perrine suggests warming up a holiday party with bourbon as the featured punch ingredient, or a rich, steamy drink like the Hot Buttered Bourbon made with bourbon and real butter.

Four Roses Eggnog (from Life magazine ad, 1936)

    --  Beat separately yolks and whites of 6 eggs.
    --  Add 1/2 cup of sugar to yolks while beating.
    --  Add 1/4 cup of sugar to whites after they have been beaten very stiff.
    --  Mix egg whites with yolks.
    --  Stir in 1 pint of cream and 1 pint of milk.

    --  Add a pint of Four Roses and 1 oz. Jamaican rum. Stir thoroughly and
        serve very cold.

Hot Buttered Bourbon (from Joy Perrine's Kentucky Bourbon Cocktail Book, 2009)

    --  5 oz. hot water
    --  2 oz. spice-infused bourbon
    --  3/4 oz. brown sugar syrup
    --  1 oz. butter at room temp (no butter substitutes!)
    --  Combine water, bourbon and syrup. Stir well.

    --  Add the butter and stir rapidly to blend the butter into the rest of the
        mix. Serve immediately.

For more information on holiday gift offerings or drink recipes, visit www.fourroses.us.

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Jim Rutledge

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SOURCE Four Roses Bourbon